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Potato Casserole | - 2 c. mashed potatoes (may be instant)
- 2 eggs
- 8 oz. cream cheese
- salt and pepper to taste | - Mix all ingredients together.
- Bake at 300° for 25 minutes. Sprinkle one can of French fried onion rings on top and bake an additional 5 to 10 minutes. | |
Smoked Turkey Recipe | - 2 gal. water
- 2 c. Morton Tender Quick
- 1 c. ice cream salt
- 8 tbsp. liquid smoke | - Mix.
- Put turkey in solution and let it sit for 24 hrs in a plastic container in your refrigerator.
- Wrap turkey in foil in a roaster with some of the smoke liquid.
- Cook in a slow, 250 degree oven. | |
Hot Clam Dip Recipe | - 2 c. chopped clams with juice
- 1 teaspoon lemon juice
- 1 finely minced onion
- Garlic salt
- 1/2 c. finely minced green pepper
- 1 teaspoon parsley
- 1/4 pound butter
- 1 teaspoon oregano
- 1/2 c. bread crumbs
- Paprika
- 1 sm. pkg. Velveeta cheese | - 1.
- Simmer clams and lemon juice in a saucepan for 15 min.
- 2.
- Heat butter in frying pan.
- Add in all ingredients except bread crumbs, paprika and cheese.
- 3.
- After 15 min, combine clams and butter mix.
- 4.
- Add in bread crumbs.
- 5.
- Pour into ovenware serving dish.
- Top with grated Velveeta.
- Sprinkle paprika on cheese.
- 6.
- Bake at 350 degrees for 20 min.
- Serve hot with crackers. | |
Bread And Butter Pickles | - cucumbers
- 1/2 c. salt
- 3/4 qt. jar vinegar
- 4 c. sugar
- 1 Tbsp. mustard seed
- 1 Tbsp. celery seed | - Slice enough cucumbers fairly thick to fill gallon jar; add salt and cover with water.
- Put in refrigerator; next morning, drain but don't wash.
- Mix together jar of vinegar (finish filling with water); add sugar, mustard seed and celery seed.
- Bring to boil; add cucumbers and bring back to boil.
- Put in hot jars and seal. | |
Seven Layer Salad | - 6 large eggs
- 12 strips lean bacon
- 2 beefsteak tomatoes, diced (about 2 lb.)
- 1 (10 oz.) box frozen peas, thawed and drained
- 8 ounces extra-sharp Cheddar, shredded or diced (2 cups)
- 1/3 cup pitted black olives
- 2 (5 oz.) bags mixed greens
- 1/2 cup ranch dressing or vinaigrette | - Place eggs in a medium saucepan with cold water to cover. Bring to a simmer over medium heat. Remove from heat, cover pan and let stand for 10 minutes. Drain eggs and cool in ice water. Peel and set aside.
- Cook bacon in batches in a large, heavy skillet over medium heat until crisp, about 10 minutes. Drain on paper towels. Tear bacon into pieces.
- Arrange tomatoes, peas, Cheddar, olives, greens and bacon in layers in a large (5-quart), clear bowl with straight sides.
- Just before serving, quarter eggs and place on top. Serve with dressing on side or toss. | |
Kale And Chickpea Soup With Lemon | - FOR THE SOUP:
- 1 Tablespoon Olive Oil
- 2 whole Shallots (or Sub 1 Onion For The 2 Shallots)
- 2 stalks Celery
- 2 sprigs Rosemary, Leaves Removed
- 1 leaf Bay Leaf
- 1/4 teaspoons Chili Flakes
- 1 clove Garlic, Peeled
- 1 can Chickpeas (410g Can), Drained And Rinsed
- 200 grams Kale, Chopped
- 800 milliliters Hot Vegetable Stock
- 1/2 whole Lemon, Juice Only
- Salt To Taste
- FOR SERVING:
- 8 slices Lemon, Cut Paper Thin
- 20 grams Parmesan Cheese, Grated (omit If Vegan)
- 4 slices Toasted Crusty Bread (optional) | - Set a Dutch oven or large saucepan over medium heat and pour in the olive oil.
- Peel and finely dice the shallots and add them into the pan, stirring to coat with the oil. Make 4 or 5 long horizontal slices down the length of the celery stalk then dice it. Add this to the pan and stir. Finely chop the rosemary leaves and stir them into the pan together with the bay leaf and the chili flakes.
- Using the flat of your knife and the heel of your hand, crush the clove of garlic so that it is still whole and add it into pan.
- Add the chickpeas and the kale and stir. Pour in the hot stock, let it come to a boil the turn down the heat so that it's simmering. Let the mixture simmer for 20 minutes until the kale is tender. Add the lemon juice. Check the seasoning and adjust to taste. You might want more lemon or salt-it all depends on what you have used for the stock.
- Working in batches (if using a regular blender) or in the pan itself if you have a stick blender, blend the soup until you have the texture you like. I like mine to still have a few chickpeas and pieces of kale throughout so I set aside a couple of ladles full of the soup before blending and used a stick blender to blitz the rest.
- Serve hot, floating a couple of slices of lemon on top of each serving and pass round the Parmesan cheese for everyone to help themselves. Lovely with toasted crusty bread. | |
Cucumbers Vinaigrette | - 2 peeled cucumbers
- 14 cup apple cider vinegar
- 2 tablespoons sugar
- 12 teaspoon salt
- 12 teaspoon ground dried mustard
- black pepper
- water | - Slice cucumbers in half long way and then into 1/4 inch half moons.
- Combine all but the pepper in a serving dish.
- Toss with the cucumbers and add the pepper.
- Add water so all the cucumbers are submerged in liquid.
- Refrigerate 4 hours or overnight.
- You can make these in a quart size storage bag for picnics or camping. | |
Grandma’S Turkey Gravy | - Roasted turkey drippings
- Reduced-sodium chicken broth
- 1 shallot, finely chopped
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon poultry seasoning
- 1/4 teaspoon pepper | - Pour drippings into a 2-cup measuring cup. Skim fat, reserving 1/4 cup. Add enough broth to the drippings to measure 2 cups.
- Saute shallot in reserved fat in a small saucepan. Stir in the flour, salt, onion powder, poultry seasoning and pepper until blended; cook and stir for 2 minutes or until browned (do not burn). Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. | |
Garden Lasagna | - 1 1/2 teaspoons olive oil
- 3 1/2 cups (1 pound) chopped zucchini
- 1 cup chopped onion
- 2/3 cup chopped carrot
- 1 1/2 cups fresh corn kernels or frozen whole-kernel corn, thawed
- 1 cup chopped fresh basil
- 1/2 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1/4 cup all-purpose flour
- 3 cups 1% low-fat milk
- 1 cup 1% low-fat cottage cheese
- 1/2 cup (2 ounces) grated Parmesan cheese
- 1/8 teaspoon ground nutmeg
- Cooking spray
- 9 (about 5 ounces) no-boil lasagna noodles (such as Barilla)
- 1 cup (4 ounces) preshredded part-skim mozzarella cheese | - Preheat oven to 400°.
- Heat oil in a large nonstick skillet over medium-high heat. Add zucchini, onion, and carrot; saute 8 minutes or until lightly browned. Remove from heat; stir in corn, basil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
- Lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large saucepan; gradually add milk, stirring with a whisk. Cook and stir over medium heat until mixture comes to a boil; reduce heat and simmer 2 minutes, stirring constantly. Remove from heat; stir in cottage cheese, Parmesan, nutmeg, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
- Spread 1/2 cup white sauce in bottom of an 11- x 7-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with half the vegetable mixture (about 2 cups) and one-third of the remaining white sauce (about 1 cup). Top with 3 noodles, remaining vegetable mixture, half the remaining sauce, and 3 more noodles. Spread the remaining white sauce over noodles. Cover with foil and bake at 400° for 25 minutes. Uncover, sprinkle with mozzarella, and bake an additional 25 minutes or until golden brown. Let stand 15 minutes. | |
Mexican Chicken | - 1/2 c. mayo
- 1/4 c. lime juice
- 1 package taco seasoning
- 8 boneless chicken breasts | - Heat broiler with rack 5-7 inches away from heat.
- Mix mayo, lime juice and taco seasoning.
- Place chicken on broiler pan and brush with half the mayo mixture.
- Broil 5-7 minutes, turn and brush with remaining mayo mixture.
- Continue broiling 8-10 minutes or until tender. | |
Sesame Wonton Chips | - 12 wonton wrappers
- 1 tablespoon sesame oil
- 1 tablespoon reduced-sodium soy sauce
- 1/2 teaspoon sugar
- 1/4 teaspoon garlic salt
- Black sesame seeds
- sesame seeds | - Cut wrappers diagonally in half; place on a greased
- . In a small bowl, combine the oil, soy sauce, sugar and garlic salt; brush over strips. Sprinkle with sesame seeds.
- Bake at 400° for 3-5 minutes or until crisp. | |
Cloggers' Delight Salad | - 1 (3 ounce) package ramen noodle pasta, crushed
- 8 ounces cabbage, shredded
- 4 ounces slivered almonds
- 1/4 cup sunflower seeds
- 2 green onions, sliced
- 1/2 cup vegetable oil
- 1/3 cup cider vinegar
- 1/4 cup white sugar | - In large bowl, combine noodles, shredded cabbage, almonds, sunflower seeds and green onion. In small bowl, combine oil, vinegar and sugar. Toss dressing with salad just before serving. | |
Gateau Au Chocolat With Vanilla Sauce | - 1 13/16 cups dark chocolate 60 or 70%;
- 7/8 cup butter
- 1 tablespoon brandy
- 3/4 cup sugar 100g of white sugar e 50g of dark brown sugar;
- 9/16 cup all-purpose flour
- 4 eggs
- 2 egg yolks
- 1 cup milk
- 1 1/2 tablespoons sugar
- 1/2 vanilla bean | - Preheat the oven to 180°C.
- Melt the dark chocolate with the butter and brandy in a pan with boiling water.
- Mix the eggs with the sugar until they are lightened in color.
- Add the flour, stir with a wooden spoon and then add the melted chocolate with butter and brandy.
- Pour the mixture into a buttered and floured round cake baking pan and bake it for 25 or 30 minutes.
- After taking it out of the oven, let it cool.
- For the vanilla sauce, heat the milk in bain-marie with the vanilla bean (sliced open lengthwise), without letting it boil.
- Beat the egg yolks and sugar until pale and fluffy, continue beating and add the hot milk mixture, stirring continually, until the sauce thickens. Do not let the sauce reach the boiling point.
- Serve it cool with the chocolate cake. | |
Banana Pudding Cake | - 1 lite yellow cake mix
- 1 (15 oz.) can crushed pineapple
- 1 (8 oz.) carton lite whipped topping
- 1 (4 oz.) instant vanilla pudding mix
- 3 bananas
- 1/2 c. Grape-Nuts cereal
- 6 maraschino cherries
- 1 carton Egg Beaters | - Spray 9 x 13-inch cake pan with Pam.
- Preheat oven to 350°. Prepare cake mix using Egg Beaters and amount of water indicated on package.
- While cake is baking, cook pineapple in saucepan 5 minutes (do not drain pineapple). | |
Mocha Marlow | - 1 ounce chocolate
- 1/4 lb marshmallows, quartered (about 16)
- 1 cup brewed coffee (strong)
- 1/8 teaspoon salt
- 1 cup heavy cream or 1 cup whipping cream, whipped
- 1/3 cup nuts, chopped (your choice) | - Melt chocolate in double boiler; add marshmallows, coffee and salt.
- Heat, folding constantly, until marshmallows are half melted.
- Remove from heat; continue folding until marshmallows are melted and mixture is smooth and spongy.
- Cool completely; fold in whipped cream and nuts.
- Pour into freezer tray and freeze until firm, stirring once when half frozen. | |
Chicken Patty | - 3 c. chicken breasts
- 1 large onion, chopped
- 1 stalk celery, chopped
- 1/8 tsp. pepper
- 1 c. cold water
- 1/4 tsp. garlic powder
- 1 tsp. salt
- pinch of thyme
- 2 Tbsp. flour
- 1/4 c. cold water | - Remove bone, skin and any fat from chicken breast. Cut chicken in bite size pieces. Wash and drain.
- Put all ingredients except flour and 1/4 cup water in pot.
- Cover and simmer for about 45 minutes or until tender.
- Put flour and 1/2 cup water in a shaker and shake until lumps are out.
- When chicken is cooked, add flour mix, stirring until it thickens.
- Ladle into patty shells.
- Serve hot. | |
Baked Broccoli | - 2 pkg. frozen broccoli (cooked and drained)
- 2/3 c. mayonnaise
- 3/4 c. bread crumbs
- 1 can cream of mushroom soup
- 1 large egg (beaten)
- 1 c. grated swiss cheese
- 2 Tbsp. melted butter
- 1 small chopped onion | - Mix all ingredients except bread crumbs together. Pour into a 10 X 6 baking dish. Sprinkle bread crumbs on top. Bake at 350 degrees for 35 minutes. | |
Chocolate Butter Frosting | - 3/4 cup butter, softened
- 8 1/2 cups powdered sugar (about 2 lbs)
- 1/2 cup unsweetened cocoa powder
- 1/4 cup milk
- 2 teaspoons vanilla
- extra milk | - In a very large mixing bowl beat butter until smooth. Gradually add 2 cups of the powdered sugar and the 1/2 cup of cocoa powder, beating well. Slowly beat in the 1/4 cup of milk and the vanilla.
- Gradually beat in remaining powdered sugar. Beat in enough additional milk to reach spreading consistency. This frosts the tops and sides of two 8 or 9 inch cake layers. | |
Squash Muffins | - 1/4 c. oil
- 1/2 c. dark molasses
- 1 c. pureed, cooked winter squash
- 1 1/2 c. whole wheat pastry flour
- 1/2 tsp. baking soda
- 1 1/2 tsp. baking powder
- 3/4 tsp. cinnamon
- pinch of cloves
- 1/2 tsp. salt
- 1/2 c. raisins | - Preheat oven to 375°.
- Grease a 12 cup muffin tin.
- Mix oil, molasses and squash puree.
- Sift together flour, soda, baking powder, cinnamon, cloves and salt.
- Stir together wet and dry ingredients and raisins.
- Drop into muffin cups and bake 18 to 20 minutes. | |
Never Fail Pie Crust | - 3 c. flour
- 1 c. plus 2 Tbsp. shortening
- 3/4 c. evaporated milk
- 2 Tbsp. white vinegar | - Cut shortening into flour.
- Add evaporated milk into which white vinegar has been added, this will sour the milk.
- Roll out for pies. | |
Chocolate Fudge | - 4 c. sugar
- 1 c. cocoa
- 1 c. milk
- 1 stick margarine
- 1 tsp. vanilla | - In saucepan, combine sugar, cocoa and milk.
- Boil hard for 4 minutes if using whole milk, 6 minutes if using skim milk.
- Remove from heat.
- Add margarine and vanilla.
- Beat with electric mixer until it begins to thicken.
- Pour into 11 x 14-inch buttered container. Serves 36. | |
Meatless Two-Bean Chili | - 2 onions, chopped King Sooper's 1 lb For $0.99 thru 02/09
- 1 large green pepper, chopped
- 1 Tbsp. canola oil
- 1 pkg. (12 oz.) frozen BOCA Veggie Ground Crumbles
- 1 can (28 oz.) diced tomatoes, undrained King Sooper's 1 lb For $0.99 thru 02/09
- 1 can (15-1/2 oz.) kidney beans, rinsed
- 1 can (15 oz.) black beans, rinsed
- 1 Tbsp. chili powder
- 1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese | - Cook onions and peppers in hot oil in large saucepan on medium-high heat until crisp-tender, stirring frequently.
- Add all remaining ingredients except cheese; mix well.
- Bring to boil; cover.
- Simmer on low heat 15 to 20 min.
- or until heated through and slightly thickened, stirring occasionally.
- Serve topped with cheese. | |
Glazed Chicken | - 1 chicken, cut up
- salt and pepper
- 1/4 c. Cattleman's barbecue sauce
- 1/4 c. honey
- 2 Tbsp. butter, melted | - Season chicken with salt and pepper; arrange chicken, skin side down, in greased, shallow baking pan. | |
Whoppie Pies With Koala Black Intense Lutti | - 7 tablespoons butter
- 1/2 cup cane sugar
- 1 egg
- 2 cups flour
- 1 packet baking powder
- 1 packet vanilla sugar
- 12 milk
- 1 tablespoon cream
- 1 cup candies or 12, Intense Lutti black Koala | - Preheat the oven to 350°F.
- Whisk the softened butter and the sugar until the mixture turns pale, then add the egg and continue whisking on low speed.
- In a bowl, combine the flour, baking powder and vanilla sugar.
- Add to the previous mixture (butter / egg / sugar), while alternating with the milk.
- Finish with fresh cream and mix well.
- Put the mixture in a piping bag and place on the special silicone whoopie mat.
- Bake for about 10 minutes.
- Then cool on parchment paper.
- Meanwhile, in a saucepan over very heat low or in a double boiler, melt the intense Lutti (R) dark Koala.
- When the koalas are gone, remove the pan from the heat, and pour into a piping bag.
- Garnish the whoopie pies. | |
Curry Potato Salad | - 2 lb. potatoes (about 6), peeled, cut into 1-inch cubes
- 1/4 cup KRAFT Real Mayo Mayonnaise
- 1 small shallot, finely chopped
- 2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
- 2 tsp. GREY POUPON Dijon Mustard
- 1 tsp. curry powder
- 1/8 tsp. pepper | - Cook potatoes in boiling water in saucepan 15 min.
- or until tender; drain.
- Cool.
- Mix remaining ingredients until blended.
- Place potatoes in large bowl.
- Add mayo mixture; mix lightly.
- Refrigerate 1 hour. | |
Garlicky Bean And Pasta Bake | - 1/2 cup vegetable broth
- 1 large onion, chopped
- 5 garlic cloves, thinly sliced 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 2 (14.5-ounce) cans diced tomatoes, with liquid
- 1 cup whole wheat pasta shells or elbow macaroni
- 2 (15-ounce) cans kidney beans, drained and rinsed
- 1 cup broken baked tortilla chips | - 1. Preheat the oven to 325°F.
-
- 2. Heat the broth in a large skillet over medium heat. Add the onion and garlic and saute for 5 minutes. Add the chili powder, oregano, and cayenne. Cook for 1 minute.
-
- 3. Add the tomatoes and bring to a boil. Put in the pasta and cook for 15 minutes until pasta is cooked through. Stir in beans. Transfer the mixture to a casserole dish. Top casserole with corn chips.
-
- 4. Bake, uncovered, for about 10 minutes. | |
Classic Raisin Oatmeal Cookies | - 3/4 cup butter
- 1 cup brown sugar, packed
- 1/2 cup sugar
- 1/4 cup milk
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 cups long-cooking oats, uncooked
- 1 cup walnuts, chopped
- 1 cup raisins | - Preheat oven to 350 degrees Fahrenheit.
- Combine butter, brown sugar, sugar, milk, egg and vanilla; beat until light and fluffy.
- Whisk together flour, cinnamon, baking soda and salt.
- Add to butter mixture; stir well. Add oats, walnuts and raisins. Drop by teaspoonfuls onto parchment paper lined baking sheet. Bake in upper third of oven for 12 to 15 minutes. | |
Date Nut Bread | - 1 c. dates, cut in small pieces
- 3/4 c. sugar
- 3/4 c. boiling water
- 1 Tbsp. baking soda
- 1 egg, separated
- 1 Tbsp. melted butter
- 1/2 tsp. vanilla
- 3/4 c. flour
- pinch of salt
- 1/2 c. chopped nuts | - Sprinkle baking soda over dates. Add water.
- Let cool and mash.
- Beat egg yolk and pour over sugar, salt and melted butter. Pour this over date mixture. Add flour and beat with spoon. Add vanilla and nuts.
- Fold in beaten egg white.
- Pour mixture into greased and floured bread pan and bake for 1 hour at 325°.
- Check with toothpick. | |
Chile-Spiced Tenderloin Steaks | - 3 tablespoons fresh lime juice
- 1 teaspoon ancho chile powder
- 1 teaspoon dried oregano
- 2 teaspoons minced garlic
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground red pepper
- 4 (4-ounce) beef tenderloin steaks (about 1 inch thick)
- Cooking spray | - Prepare grill.
- Combine first 9 ingredients in a small bowl, and rub marinade mixture evenly over both sides of steaks. Let steaks stand at room temperature 15 minutes. Remove steaks from marinade, and discard remaining marinade. Place steaks on a grill rack coated with cooking spray, and grill 5 minutes on each side or until desired degree of doneness. Remove from grill, and let stand 5 minutes. | |
Mediterranean Barley Vegetable Stew | - 2 tablespoons olive oil
- 3 garlic cloves, minced
- 2 shallots, finely chopped
- 2 medium yellow onions, diced
- 28 ounces diced fire-roasted tomatoes
- 4 cups vegetable broth
- 2 sprigs fresh rosemary
- 1 1/2 cups pearl barley
- 12 ounces roasted red peppers, drained and cut into strips
- 5 ounces fresh spinach
- 1/2 cup castelvetrano olive, pitted and sliced
- 1 cup water
- salt, to taste
- fresh ground black pepper, to taste | - In a large saucepan, heat olive oil.
- Saute garlic, shallots, and onions until soft and translucent, about 6 minutes.
- Add tomatoes, broth, rosemary and barley.
- Bring to a simmer, then cover and cook until barley is tender, about 50 minutes, stirring occasionally.
- Stir in the roasted red peppers, spinach, olives, and water.
- Cook until spinach is wilted, about 2 minutes.
- Season with salt and freshly ground black pepper.
- Remove rosemary sprigs before serving. | |
Crock Pot Orange Chicken | - 8 boneless skinless chicken breasts (defrosted)
- 1/3 cup all-purpose flour
- 2/3 cup orange marmalade
- 1/2 cup mustard
- 1/2 cup ketchup
- 2 tablespoons rice wine vinegar (I used regular wine vinegar)
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon finely grated fresh ginger (I used ground ginger from a jar)
- 3 chopped scallions (I used chives) | - Cut chicken breasts into bite-size pieces. Place in the slow cooker.
- Sprinkle flour over chicken and toss well to coat.
- In a medium bowl, whisk together remaining ingredients. Pour over chicken. Cook on high 4 hours or low 6-8 hours.
- Serve with rice. | |
Holiday Marble Bark | - 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces
- 1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces
- 1 cup finely crushed peppermint candies (about 50 peppermint starlight candies) | - Microwave semi-sweet and white chocolates in separate medium microwaveable bowls on HIGH 2 min.
- or until chocolates are almost melted, stirring after each min.
- Stir until chocolates are completely melted.
- Stir 1/2 cup of the peppermint candies into chocolate in each bowl.
- Alternately spoon melted chocolates onto wax paper-covered baking sheet.
- Swirl chocolates together with knife for marble effect.
- Refrigerate 1 hour or until firm.
- Break into pieces. | |
Chinese Chews Cookie | - 1 stick butter or oleo
- 2 c. brown sugar
- 2 eggs
- 1 c. chopped nuts
- 1 c. chopped dates
- 1 c. flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. vanilla
- powdered sugar | - Mix together butter, brown sugar, eggs, nuts and dates. | |
Chicken Lickn Pork Chops | - 4 whole Boneless Pork Chops
- 1/2 cups Flour
- 1 Tablespoon Salt
- 1/2 teaspoons Garlic Powder
- 1- 1/2 teaspoon Dry Mustard
- 2 cans (10.75 Oz. Can) Cream Of Chicken Soup | - Mix all dry ingredients together.
- Dredge pork chops in the dry ingredients.
- Place in a slow cooker.
- Top pork chops with cream of chicken soup.
- Cook on low or high (depending on YOUR slow cooker) for 8 hours.
- Stir at least once while cooking if possible, but thats not a must.
- Goes great with rice or potatoes. | |
Jalapeno Jelly & Cream Cheese Spread | - 1 (8 ounce) package cream cheese
- 2/3 cup jalapeno jelly (red or green)
- cracker | - Open the brick of cream cheese and place it on a plate.
- Spread the jelly evenly over the top. Serve with a small knife for spreading or use a hearty cracker that will not break. | |
5 Flavor Pound Cake | - 2 sticks butter (1 c.)
- 1/4 c. vegetable shortening
- 3 c. sugar
- 5 eggs, beaten
- 3 c. plain flour
- 1/2 tsp. baking powder
- 1 c. milk
- 1 tsp. vanilla extract
- 1 tsp. butter extract
- 1 tsp. lemon extract
- 1 tsp. coconut extract
- 1 tsp. almond extract | - Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each one.
- Combine flour and baking powder.
- Add to creamed mixture alternately with milk.
- Stir in flavorings.
- Bake at 325° for 1 1/2 hours in a 10-inch tube pan. | |
Mixed Fruit Bonanaza | - 2 cups Fresh cream
- 3 Kiwi
- 10 Strawberry
- 2 Oranges
- 2 Banana
- 1 tsp Lemon juice
- 1/2 cup Dry fruits ( walnuts, almonds )
- 2 tbsp Sugar
- 1 cup Grapes
- 2 Apples | - Whip the cream
- Peel the banana and cut into small pieces.
- Peel and remove the seeds and skin of oranges .Cut into segments
- Chop rest of the fruits finely.
- Mix all the fruits together, add sugar and lemon juice.
- Add these fruits to the whipped cream and mix well
- Lastly add the chopped dry fruits.
- Serve chilled | |
Low Calorie Chicken Salad | - 1 cup cooked chicken diced
- 1/4 cup diced celery
- 1/4 cup green pepper diced
- 1/2 cup green peas cooked
- 2 olives stuffed, chopped fine
- 4 lettuce leaves
- salt
- pepper to taste
- 8 tablespoons low calorie mayonnaise recipe follows
- 1 egg yolk
- 1/2 teaspoon dry mustard
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1 pinch cayenne pepper
- 1 tablespoon cider vinegar
- 1 drop liquid sweetener
- 3/4 cup plain yogurt | - Place all ingredients, except lettuce, in a large bowl. Add mayonnaise and toss. Serve on lettuce leaves. Makes 4 servings of 89 calories per serving.
- Beat egg yolk. Combine with other ingredients; mix well. Chill before using. | |
Mema Christmas Cookies | - 2 cups soft butter
- 1 cup sugar
- 1 egg
- 2 teaspoons vanilla
- 4 12 cups sifted flour
- food coloring (optional)
- 3 cups powdered sugar
- 2 egg whites
- 14 teaspoon cream of tartar
- 1 dash salt
- 2 teaspoons vanilla
- food coloring (optional) | - Cookies: Measure all ingredients into separate bowls.
- Cream together butter and sugar.
- Blend in one egg, and vanilla.
- Gradually blend in flour.
- Cover, and refrigerate for 2 hours.
- Roll 1/4 of dough at a time, cut cookies with cookie cutters.
- Place on greased cookie sheet and bake 6-9 minutes at 375F.
- Icing: Beat egg whites, cream of tartar and salt until stiff.
- Add vanilla.
- Gradually beat in powdered sugar until peaks form.
- Divide and add colors. | |
Seafood Pasta | - 1 lb. seafood (scallops and/or shrimp)
- 1 lb. angel hair pasta
- 1 jar marinated artichoke hearts
- 1 c. cream
- 2 Tbsp. sun-dried tomatoes
- 2 Tbsp. shallots
- 2 Tbsp. garlic
- 1 tsp. parsley
- 2 Tbsp. butter
- 2 Tbsp. olive oil | - Saute shallots, garlic, parsley, butter and olive oil until softened.
- Add artichokes and sun-dried tomatoes.
- Add seafood; cook 2 to 3 minutes.
- Add cup of cream; bring to boil.
- Serve over pasta. | |
Smoked Mozzarella Chicken | - 4 chicken breasts
- 1/2 bell pepper (red & yellow)
- 2 jars Alfredo
- 8 oz mushrooms
- 1 box of penne pasta
- 2 c mozzarella cheese
- liquid smoke (to taste) | - Cook chicken on grill or stove with liquid smoke. Cut chicken in pieces. Cook pasta. Stir fry peppers and mushrooms in oil until done. Add all ingredients except cheese. Top with cheese, cook at 325 degrees, until cheese melts and is hot, (about 15 - 20 minutes). | |
Eggplant Roast | - 1 eggplant
- 2 eggs
- 1 c. nut meats, finely ground
- 2 small onions (optional)
- 1/2 c. cracker or bread crumbs
- 1 tsp. sage
- 3 stalks celery
- 2 Tbsp. oil
- 2 Tbsp. milk
- salt to taste
- 1/4 to 1/2 c. cottage cheese
- 1/2 pkg. onion soup (optional) | - Peel eggplant and cut into slices.
- Cook in small amount of salted water.
- Mash and add to remaining ingredients.
- Mix well and bake for 40 minutes at 350°. | |
White Nectarine Sorbet | - About 1 1/2 pounds ripe white nectarines, chilled
- 3 tablespoons lemon juice
- 2 to 3 tablespoons sugar
- 1 tablespoon orange-flavor liqueur (optional)
- 1/4 teaspoon vanilla
- 1/4 cup sour cream or creme fraiche | - Slice nectarines into a bowl. Add lemon juice and mix with fruit to keep slices from darkening.
- Pour fruit and juice into a blender or food processor. Add 2 tablespoons sugar, liqueur, vanilla, and sour cream. Whirl until peel is finely ground (it turns the puree pink). Taste and add more sugar if desired.
- Pour nectarine mixture into a 1-quart or larger ice cream maker (refrigerated or frozen-cylinder kind, or one that uses salt and ice) and follow manufacturer's directions. Churn until dasher is very hard to turn.
- Scoop nectarine sorbet into bowls and serve. | |
Linguine With Parsley Pesto Sauce | - 1 lb. linguine or spaghetti
- salt to taste
- 4 to 6 qt. boiling water
- 1 c. parsley sprigs
- 1/2 c. pine nuts
- 2 cloves garlic
- 1 c. olive oil or salad oil
- 1 Tbsp. dried basil
- 1/4 c. water
- 1/2 c. grated Parmesan cheese
- dash of pepper | - Add spaghetti to boiling water and salt.
- Add slowly.
- Cover and cook until tender; drain.
- Mix other ingredients in blender. Add cheese and salt and pepper to taste.
- Serves 8. | |
Sister Schubert'S® Meatball Casserole | - 5 Sister Schubert's Whole Wheat Dinner Yeast Rolls
- 2 teaspoons olive oil
- 1 green bell pepper, cut into strips
- 1/2 cup chopped onion
- 1 teaspoon Italian herb seasoning
- 24 small frozen meatballs, defrosted
- 8 ounces shredded mozzarella cheese
- 1 (28 ounce) jar favorite spaghetti sauce
- 1 cup chicken stock | - Preheat oven to 350 degrees F. Lightly mist a 9 x 13-inch baking dish with non-stick spray.
- Split rolls in half, horizontally, and place in bottom of prepared pan.
- Heat olive oil in a saute pan; add peppers and onions and saute until tender, about 5 minutes. Add Italian herbs to vegetables and remove from heat.
- To assemble casserole, layer meatballs and peppers and onions and half cheese over bread. Combine spaghetti sauce and chicken stock and pour over all. Top with remaining cheese and bake 30 to 35 minutes. Serve. | |
Empanada Mariscada | - 5/8 cup all purpose flour
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons sugar
- 1/2 teaspoon salt, plus extra for seasoning
- 1 egg
- 1/4 cup dry sherry
- 1 1/2 tablespoons melted butter
- 5 cups of olive oil (for deep frying)
- 12 mussels
- 2 tablespoons dry white wine
- 1 tablespoon clarified butter
- 1 green pepper, finely diced
- Half medium onion, finely diced
- 1/2 cup raw shrimp (shelled weight) finely sliced
- 2 pimentos, finely diced
- 1/2 cup crabmeat, finely sliced
- Salt
- Black pepper
- Spring lemon thyme
- Egg white for brushing pastry
- Freshly grated Parmesan cheese | - First prepare the dough.
- In a bowl mix flour with baking powder, sugar and salt.
- Make a well in the center of the flour and add egg, the sherry and the melted butter.
- Mix quickly with a spatula forming a smooth dough.
- Knead lightly and then place in the refrigerator for 1 hour.
- Place olive oil into a deep fryer and set at 370 degrees.
- Place mussels in a saucepan with 2 tablespoons dry white wine, cover with lid and place on heat, shaking from time to time - cook 2 minutes.
- Take mussels from shell, remove beard, finely slice mussels.
- Place clarified butter into a frypan and add green pepper and onion.
- Saute gently and then add raw shrimp and pimento - stir until shrimp is colored and then add crab and mussels.
- Season with salt, pepper and lemon thyme.
- Remove mixture from heat and allow to cool completely.
- Roll pastry dough out thinly.
- Cut pastry into 1 1/2-inch by 3-inch pieces.
- Brush with egg white and place a teaspoon of filling in the center of each.
- Dab your fingers in a little flour and fold pastry over and secure by pressing gently around edges.
- Drop 'empanadas' into the hot oil and cook 3 1/2 minutes or until puffed and golden.
- Turn them once.
- Place on serving dish and dust with freshly grated Parmesan cheese. | |
Cranberry Fruit Relish | - 3-1/2 cups fresh or frozen cranberries
- 1 medium navel orange, peeled and sectioned
- 1 medium apple, cored and cut into wedges
- 1-1/2 cups sugar
- 1 can (8 ounces) crushed pineapple, drained
- 3/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg | - Pulse cranberries, orange and apple in a blender or food processor until chopped. Remove to a bowl; stir in remaining ingredients. Refrigerate, covered, at least 2 hours. | |
Spicy Meat Loaf | - 1 1/2 lb. ground beef
- 1 c. cracker crumbs
- 2 eggs, beaten
- 1 (8 oz.) can seasoned tomato sauce
- 1/2 c. finely chopped onion
- 2 Tbsp. chopped green pepper
- 1 1/2 tsp. salt
- 1 medium bay leaf, crushed
- dash of thyme
- dash of marjoram
- 2 green pepper rings (for top)
- 1 onion ring (for top) | - Combine first 10 ingredients in bowl; mix well.
- Shape mixture into loaf.
- Place in shallow baking dish.
- Press green pepper rings and onion ring into meat loaf top.
- Bake at 350° for 1 hour. Yields 6 to 8 servings. | |
Creamy Pasta Alfredo | - 1/2 cup finely chopped onion King Sooper's 1 lb For $0.99 thru 02/09
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
- 1 can (14-1/2 oz.) chicken broth
- 1 cup peas
- 1 pkg. OSCAR MAYER Honey Ham, chopped
- 3 Tbsp. KRAFT Grated Parmesan Cheese, divided
- 1 lb. mostaccioli, uncooked
- 1 Tbsp. finely chopped fresh parsley | - Spray large skillet with cooking spray.
- Add onion; cook 5 min.
- on medium-high heat until tender.
- Add cream cheese and broth to skillet.
- Bring to boil, stirring to mix ingredients.
- Add peas, ham and 2 Tbsp.
- of the Parmesan cheese.
- Keep warm.
- Meanwhile, cook mostaccioli as directed on package; drain.
- Toss hot mostaccioli with cream cheese mixture.
- Sprinkle with remaining 1 Tbsp.
- Parmesan cheese and parsley.
- Serve immediately. | |
Individual Barbecue Meat Loaves | - 1 1/2 lb. ground beef (chuck)
- 2 Tbsp. chopped green pepper
- 1 tsp. salt
- 3 tsp. horseradish (optional)
- 1/2 c. evaporated milk
- 2 Tbsp. minced onion
- 2/3 c. bread crumbs
- 3 Tbsp. chili sauce or catsup
- 1/2 tsp. dry mustard
- 1 egg
- 1 c. barbecue sauce, heated | - Mix all ingredients, except barbecue sauce, together.
- Shape into 6 loaves. Place in greased baking dish. Bake at 350° for 45 minutes. Pour on barbecue sauce and bake 15 minutes longer. You can use purchased barbecue sauce or make your own. | |
Orechiette With Ricotta And Basil | - 12 ounces dried orechiette pasta
- 1 1/2 teaspoons minced garlic
- 2 teaspoons olive oil
- 1 cup (8 oz.) whole-milk ricotta cheese
- 1 cup fat-skimmed chicken broth
- 1 cup frozen petite peas
- 1/2 cup minced fresh basil leaves
- Salt and pepper
- Lemon wedges | - Cook pasta in 3 quarts boiling water until just tender to bite, about 8 minutes.
- Meanwhile, in a 10- to 12-inch frying pan over medium heat, stir garlic in oil until limp, about 2 minutes. Add cheese, broth, and peas and stir until simmering, 4 to 5 minutes.
- Drain pasta; return to pan. Add cheese mixture to pasta and mix well. Add basil and mix again. Add to taste salt, pepper, and juice from lemon wedges. | |
Zucchini Scallop | - 1 large onion
- 1/2 stick margarine
- 4 medium zucchini, cut in 1/4-inch pieces
- 1 can tomatoes
- 2 tsp. sugar
- 1/2 tsp. salt
- 1 tsp. basil
- pepper to taste | - Put all ingredients into pan. Cook until done and juice is cooked down. | |
Sour Cream Pound Cake | - 1 c. butter or margarine
- 3 c. sugar
- 6 eggs
- 1 1/2 tsp. vanilla extract
- 1 1/2 tsp. rum extract
- 3 c. cake flour
- 1/2 tsp. salt
- 1 c. sour cream
- 1/4 tsp. soda | - Cream the butter; gradually add sugar, beating until light and fluffy.
- Add egg, one at a time, beating well after each addition. Blend in vanilla and rum extracts.
- Sift flour with salt. Add alternately with sour cream, reserving 2 tablespoons of sour cream.
- Blend soda into reserved sour cream and add to batter, stirring to blend.
- Pour into greased and floured 10-inch tube pan.
- Bake in a 325° oven for 1 1/2 hours or until done. | |
Zinfandel Glazed BBQ Beef Short Ribs | - 6 beef short ribs, 2-inches thick, cut across the bone
- Salt
- Fresh ground black pepper
- Favorite dry rub seasoning mix
- 1/2 cup olive oil
- 4 poblano peppers, cored, seeded and diced
- 4 medium yellow onions, diced
- 4 stalks celery, diced
- 1/4 cup sliced garlic
- 1 bottle red Zinfandel
- 1 quart favorite BBQ Sauce
- 1 quart chicken stock | - Preheat oven to 350 degrees F.
- Season short ribs with salt, pepper and seasoning mix.
- Heat a large roasting pan with lid over medium-high heat and add oil.
- Sear ribs in hot oil on all sides until well browned.
- Remove from roasting pan and set aside.
- Add peppers, onions, celery and garlic and cook until well browned, about 10 minutes.
- Deglaze roasting pan with red Zinfandel, then add BBQ sauce and stock and bring to a boil.
- Return ribs to roasting pan and cover tightly with foil.
- Place in preheated oven and braise for 2 1/2 hours, or until meat is tender when pierced with a fork.
- Remove ribs from sauce and keep warm.
- Skim fat from the top of sauce and season with salt and pepper.
- Pour sauce over short ribs and serve. | |
Salmon Bisque | - 1/4 c. butter (1/2 stick)
- 1 medium onion, finely chopped
- 1 c. celery, finely chopped
- 3 Tbsp. flour
- 1/2 medium green pepper, finely chopped
- 1 tsp. salt
- 1/8 tsp. pepper
- 4 c. milk
- 1 can salmon (15 oz.)
- 2 Tbsp. pimento, chopped (optional) | - In saucepan, melt butter, saute onion, green pepper and celery until tender.
- Stir in flour, salt and pepper.
- Remove from heat and gradually add milk.
- Return to heat and cook, stirring constantly, until thickened.
- Add salmon which has been flaked and the soft bones crushed.
- Stir in pimento at this time.
- Simmer until serving temperature.
- Makes six 8 ounce servings. | |
Punch Bowl Cake | - 1 large angel food cake
- 1 (6 oz.) pkg. instant vanilla pudding
- 2 1/2 c. milk
- 1 (20 oz.) can cherry pie filling
- 1 (20 oz.) can crushed pineapple, drained
- 1 (12 oz.) carton Cool Whip | - Combine pudding mix with 2 1/2 cups milk; set aside.
- Break half of angel food cake into bite size pieces and place in large punch bowl or Tupperware container.
- Pour half of pudding mixture over broken pieces of cake, then half of pie filling, half of pineapple and half container Cool Whip.
- Repeat, ending with Cool Whip on top.
- May garnish with cherries or sprinkle coconut on top.
- Refrigerate overnight. | |
French Onion Dip | - 2 Tablespoons Canola Oil
- 1 Tablespoon Butter
- 2 whole Vidalia Onions, Sliced Into 1/4-inch Rings (2 Should Yield About 4 Cups)
- 2 cups Greek Yogurt
- 1 cup Mayonnaise, Fat Free
- 1 teaspoon Celery Salt
- 1/2 teaspoons Garlic Powder
- 2 teaspoons Worcestershire
- 1 teaspoon Freshly Ground Black Pepper
- 1 teaspoon Salt | - In a large saute pan over medium high heat, add oil and butter.
- When butter is melted, add onions and saute stirring occasionally until golden brown and caramelized, about 25 minutes.
- Remove from heat and let cool for 5 to 6 minutes.
- I placed two paper towels on a plate and put the onions on the paper towel.
- Then I squeezed out the extra oil.
- Then chop them into 1/4-inch pieces.
- Set aside to cool to room temperature.
- Meanwhile, in a medium bowl, combine yogurt, mayonnaise, celery salt, garlic powder, Worcestershire sauce, salt and pepper.
- Fold in onion mixture.
- Chill at least 1 hour or overnight for better flavor, prior to serving.
- I found for the best flavor is to make this dip a day a head of time.
- Adapted from a recipe that I found on Food Networks website; Guy Fieris French Onion Dip. | |
Butterscotch Cheesecake Bars | - 1 (12 oz.) pkg. butterscotch morsels
- 1/3 c. butter
- 2 c. graham cracker crumbs
- 1 c. chopped nuts
- 1 (8 oz.) pkg. cream cheese, softened
- 1 (14 oz.) can Eagle Brand milk
- 1 tsp. vanilla
- 1 egg | - Preheat oven to 350° (325° for glass dish).
- Melt morsels and butter; stir in crumbs and nuts.
- Pour 1/2 of mixture into greased 13 x 9-inch.
- Press firmly to line bottom of pan. | |
Cheese Omelette | ['1 organic large egg', '1 teaspoon whole milk or water', '1 tablespoon cheddar cheese, shredded (you can use other types of cheese)', '1 teaspoon butter or oil'] | Whisk the egg and milk in a bowl with a fork until thoroughly combined.
Melt butter in a 6 or 8-inch omelette pan over medium heat (approximately 30 seconds) making sure it coats the bottom of the pan. As soon as the butter stops bubbling (and before it starts to brown) slowly pour in the egg mixture.
Pour in the egg mixture tilting the pan to spread it evenly. Let the egg firm up a little, and after about ten-seconds shake the pan a bit and use a spatula to gently direct the mixture away from the sides and into the middle. Allow the remaining liquid to then flow into the space left at the sides of the pan.
Continue to cook for another minute or so until the egg mixture holds together. Do not let the underside of the eggs brown.
Sprinkle the top with the shredded cheese and with a spatula; gently fold the omelette in a half moon shape.
Continue to cook another 30 seconds or until the omelette is thoroughly cooked through.
Cool, cut into bite size pieces and serve. | |
Fish Curry | - 1 1/2 lb. catfish filet (2-inch pieces)
- 1 medium tomato, chopped
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 2 Tbsp. olive oil
- 1 Tbsp. sour cream
- 5 Tbsp. tomato sauce
- salt
- 2 tsp. curry powder
- 1/2 tsp. black pepper | - In an open saucepan, heat oil and add onions for 1 minute and add garlic. On medium heat, stir until tender. Add tomato and stir for 3 minutes. Add spices and tomato sauce. Cook for 3 to 4 minutes. Stir in sour cream and on low heat, cook for 3 minutes. Add fish; stir gently for 5 minutes. Cover and cook for an additional 15 minutes. Serve over white rice. | |
Open-Face Peach Pie | - 2 large cans peach halves
- 1 egg
- 1/2 c. white sugar
- 2 Tbsp. evaporated milk (undiluted)
- 1/4 c. brown sugar
- 1/4 c. margarine
- 1/4 c. flour
- 1 unbaked 9-inch deep-dish pie shell | - Line unbaked pie shell with drained peach halves.
- Beat together egg, white sugar and evaporated milk.
- Pour over peaches. Mix brown sugar, butter and flour.
- Sprinkle on top of peaches. Bake 20 minutes in 375° oven, then 30 minutes longer in 350° oven. Yield: 6 servings. | |
Muddy Buddies | - 9 c. Chex cereal (your favorite: Corn, Rice, Wheat, etc.)
- 1 c. Hershey's semi-sweet chocolate chips
- 1/2 c. Reese's peanut butter
- 1/4 c. margarine
- 1 tsp. vanilla
- 1 1/2 c. powdered sugar | - Pour cereal into large bowl; set aside.
- In small saucepan over low heat, melt chocolate chips, peanut butter and margarine until smooth, stirring often.
- Remove from heat; stir in vanilla.
- Pour chocolate mixture over cereals, stirring until all pieces are evenly coated.
- Pour cereal mixture into large resealable plastic bag with powdered sugar.
- Seal and shake until all pieces are well coated.
- Spread on wax paper to cool. | |
Smoked Mozzarella, Tomato, and Basil Pizza | - 2 cups Water
- 2 teaspoons Instant Yeast
- 1/4 cups Vital Wheat Gluten
- 4 cups Bread Flour
- 2 teaspoons Salt
- 2 cups Crushed Tomatoes
- 8 ounces, weight Ball Of Smoked Mozzarella
- 4 cloves Garlic, Minced
- 4 leaves Basil, Large- Sized
- Fresh Tomato Slices (optional) | - For the dough: Combine the water, yeast, wheat gluten, bread flour, and salt, and mix in the bowl with a rubber spatula for about 10 minutes, or until elastic.
- Cover the bowl with a towel and let rise until bubbly and doubled, about 2 hours in a bread proof.
- Deflate the dough using a rubber spatula to mix the dough and release the air.
- Add a handful of bread flour and mix it into the dough thoroughly.
- Sprinkle the top with flour and cover again to let rise until doubled once again, about 1 1/2 hours in a bread proof.
- For the pizza: Preheat the oven to 525 degrees F. Split the dough into 2 equal parts and place each portion on a pizza pan covered with parchment paper.
- Sprinkle each portion of dough with enough flour so that you can spread it out with your fingertips, and spread it out as thin as you can possible get it.
- Top each pizza with 1 cup of crushed tomatoes, spread out so as to cover the pizza in a thin layer except for a 1 to 1 1/2 inch rim for the crust.
- Top with slices of mozzarella, about 6 quarter-inch thick slices per pizza, and top each with 2 of the garlic cloves.
- Also add 2 leaves of basil on top of each pizza, thickly sliced into strips.
- If you want, you can also add slices of fresh tomato.
- Bake until the pizza is browned and charred in places, about 15 minutes. | |
Bread Baking: Harvest Buns Recipe | - 1 cup lukewarm water
- 2 1/4 teaspoons (1 package) instant yeast
- 1 tablespoon honey
- 3 1/4 cups (13 5/8 ounces) bread flour
- 1/2 cup (8 oz. by volume) canned pumpkin puree
- 1 teaspoon salt
- 2 tablespoons room temperature butter | - Combine water, yeast and honey in bowl of stand mixer fitted with dough hook attachment and set aside until foamy, about 10 minutes. Add flour and pumpkin and knead at low speed until dough starts becoming elastic, about 5 minutes. This is a very soft dough and may still be a little bit sticky. Add salt and butter and continue kneading until dough is silky, shiny, and elastic, about 5 minutes longer. Form dough into ball, drizzle with a bit of olive oil, and put back in bowl. Cover bowl with plastic wrap and set aside to rise until doubled, about 50 minutes.
- Adjust oven rack to middle position, preheat oven to 350° and sprinkle some cornmeal on baking sheet. Flour work surface and knead dough briefly. Divide dough into 15 pieces. Form each piece into a ball and place onto prepared baking sheet. Cover with plastic wrap and set aside until buns are doubled, about 30 minutes.
- Bake until nicely browned, about 30 minutes. Remove to a wire rack to cool. | |
Creamy Pralines | - 3/4 c. brown sugar
- 3/4 c. sugar
- 1/2 c. evaporated milk
- 1/2 tsp. cream of tartar
- 1/4 c. butter
- 1 tsp. vanilla
- 1 c. pecans | - Cook together sugar, milk and cream of tartar, stirring constantly until it forms a soft ball.
- Add pecans and heat.
- Drop onto wax paper. | |
Onions Au Gratin | - 2 large onions, thinly sliced
- 34 cup boiling water
- 1 beef bouillon cubes or 1 chicken bouillon cube
- 14 teaspoon dried whole thyme
- salt and pepper
- 1 tablespoon butter
- 12 cup soft breadcrumbs
- 2 tablespoons butter, melted
- 14 cup shredded sharp cheddar cheese (1 ounce) | - Arrange onion sliced in a 10x6x2-inch baking dish.
- Combine boiling water, bouillon, thyme, salt and pepper; stir until bouillon dissolves.
- Pour over onions; dot with 1 Tablespoon butter; cover.
- Bake, covered, at 400 degrees for 20 minutes.
- Combine bread crumbs and melted butter, stirring well; stir in cheese.
- Sprinkle over onions.
- Bake, uncovered, for 10 minutes longer or until golden brown. | |
Big Red Apple Pie Recipe | - 1 ounce Vodka
- 1/3 x strawberry soda
- 2/3 x apple juice | - Ice // rocks | |
Chicken Spaghetti | - 5 large chicken breasts
- 1 lb. spaghetti
- 1 small can mushrooms
- 1 bell pepper
- 1 onion
- 1 stick oleo
- 1 can Ro-Tel
- 1 lb. Velveeta cheese | - Boil chicken.
- Debone and shred in pieces.
- Cook spaghetti
- in remaining broth.
- Saute onion and pepper in oleo.
- Mix spaghetti with cubed cheese, then remaining ingredients.
- Cook in buttered casserole dish at 350° until bubbly. | |
Cucumber Salad(Very Tasty!) | - 1 pkg. lemon Jell-O (3 oz.)
- 1 c. hot water
- 1 lb. cottage cheese
- 1/2 c. mayonnaise
- 1 small onion, chopped fine
- 1 large cucumber, cut fine | - Mix Jell-O and hot water; cool slightly.
- Add rest of ingredients; mix well.
- Chill until set and serve. | |
Apple Cranberry Pork Chops With Whole Wheat Couscous | - 4 Thick Cut Pork Chops
- 2 Granny Smith Apples, Diced
- 1/4 cup Dried Cranberries
- 1/4 cup Apple Cider Vinegar
- 1/4 cup White Wine
- 2 tablespoons Olive Oil
- 1/2 Yellow Onion, Small Dice
- 2 teaspoons Minced Fresh Ginger
- 2 Cloves Garlic, Minced
- 2 tablespoons Fresh Lemon Juice
- 1/2 teaspoon Cinnamon
- 1/3 teaspoon Nutmeg
- 1/4 teaspoon Ground Cloves
- 2-3 tablespoons Agave Nectar or Sugar
- 2 tablespoons Butter
- Salt and Pepper to Taste | - Preheat oven to 350 degrees.
- Set saute pan to medium/high heat. Add the olive oil to the pan. Salt and pepper the pork chops and then add them to the pan. Brown on both sides for about 2 to 3 minutes on each side. Put onto a sheet tray and put pork chops into the oven for 15 to 20 minutes.
- While pork is in oven, keep the saute pan at medium/high heat and add the shallots, garlic and ginger. Saute for a couple of minutes, till the shallots are translucent. Lower the heat if needed as to not burn the garlic and ginger. Add the apples and saute for a couple of more minutes. Deglaze the pan using the white wine and apple cider vinegar. Once that has deglazed, add the lemon juice. Now add the cinnamon, nutmeg, cloves and agave nectar. Taste the sauce and adjust salt, pepper and add more agave nectar if needed. Finally, put the dried cranberries in. Turn the heat off and add the 2 tbsp of butter.
- Once the pork chops come out of the oven, let them rest for 5 minutes. Then plate them with some of the Apple Cranberry Sauce on top.
- Serve with whole wheat couscous, follow the packages instructions for the couscous. | |
Broiled Market Steak With Savory Butter | - 1/2 c. butter
- 1 tsp. lemon juice
- 1/4 tsp. dry mustard
- 1 Tbsp. chopped fresh chives
- 1/4 c. finely chopped parsley
- 1 1/2-inch thick market steak | - Beat butter in a medium bowl until fluffy; gradually beat in lemon juice until well combined, then blend in dry mustard.
- Mix in chives and parsley, distributing evenly.
- Shape butter mixture into a roll about 1 inch in diameter; enclose in plastic wrap and refrigerate until firm, about 1 hour.
- Preheat broiler; place steak on rack of broiler pan about 4 inches from the heat.
- Broil, turning once, for 6 to 8 minutes on each side for rare.
- Increase time for medium or well-done.
- When you turn the steak to broil second side, dot with about 1 tablespoon of the butter mixture. Place broiled steak on a carving board.
- With a short pointed knife, cut the steak across the grain into several slices.
- Serve slices on warm dinner plate.
- Accompany with slices of herb butter.
- Makes 2 to 3 servings. | |
Scalloped Potato Casserole | - 2 c. packaged potatoes, sliced
- 4 c. water
- 1 tsp. salt
- 1 (10 1/2 oz.) can cream of celery, chicken or mushroom soup
- 1/2 c. milk
- 1 Tbsp. grated onion
- 2 Tbsp. grated sharp cheese | - Add potatoes to water and salt in saucepan; mix.
- Cover and bring to boil.
- Reduce heat and boil until tender, 15 to 20 minutes. | |
Three Bell Peppers Dressing | - 1 egg yolk
- 14 cup lemon juice
- 1 cup olive oil
- 12 teaspoon minced shallot
- 14 teaspoon minced garlic
- 8 medium basil leaves, chopped
- 14 teaspoon fresh coarse ground black pepper, to taste
- 14 teaspoon salt, to taste
- 2 tablespoons finely chopped red bell peppers
- 2 tablespoons finely chopped green bell peppers
- 2 tablespoons finely chopped yellow bell peppers | - In a small mixing bowl, whisk together the egg yolk and 1 tablespoon of the lemon juice.
- Slowly whisk in enough oil to start an emulsion, then alternate oil and vinegar until all is mixed inches.
- Add the remaining ingredients and whisk slowly to combine.
- Refrigerate until serving time. | |
Skillet Ziti With Ground Pork | - 12 ounces ground pork lean
- 8 ounces penne pasta whole grain, about 3 cups
- 3 cups tomato pasta sauce spicy, OR plain tomato-basil pasta sauce
- 2/3 cup ricotta cheese low fat
- 3 tablespoons Parmesan cheese OR Asiago cheese, freshly grated | - Cook pasta in large saucepan with unsalted water according to package directions. Drain well.
- Meanwhile, cook ground pork over medium-high heat in large, nonstick skillet about 3 minutes or until pork is no longer pink, breaking pork in to 3/4-inch crumbles. Drain and discard any juices.
- Add hot pasta to ground pork in skillet. Stir in pasta sauce and ricotta cheese. Cover and cook over medium-high heat until hot, stirring occasionally.
- Sprinkle with grated cheese and serve. | |
Banana Rice Krispie Treats | - 1/4 cups Margarine
- 1 bag (10.5 Oz. Size) Mini Marshmallows
- 1 box (3.4oz Size) Banana Cream Instant Pudding Mix
- 5 cups Rice Krispies Cereal | - Butter a 9-inch square baking dish. Set aside.
- In a large pot, melt margarine on medium heat. Add in marshmallows and stir constantly until completely melted. Remove from heat. Fold in pudding mix and mix until fully combined. Fold in cereal.
- Immediately pour cereal into the prepared baking dish. Using buttered fingers, press treats into pan (don't over press or they get hard and dry tasting). Allow to set 20 minutes or more before cutting and eating. Enjoy! | |
Apple Crumble | - 3 medium apples, peeled and cut
- 2 tablespoons raisins
- 2 tablespoons almond halves
- 12 teaspoon cinnamon
- 34 cup oats
- 14 cup whole wheat flour
- 1 pinch salt
- 2 tablespoons oil
- 12 cup apple juice
- 3 tablespoons honey | - Preheat oven 350*.
- Combine first four ingredients in a shallow oiled 1 quart dish.
- Combine next four ingredients into a crumb mixture and cover the apples.
- Mix apple juice with honey (heat if necessary) and pour over crumbs.
- Bake 30-40 minutes until apples are fork tender. | |
No Cholesterol Rolls | - 1 pkg. yeast
- 1/4 c. warm water
- 1 c. skim or powdered milk
- 1 Tbsp. sugar
- 3 c. plus flour
- white of 1 egg
- 2 Tbsp. oil | - Set yeast and warm water aside.
- Mix milk, sugar, 2 cups flour, egg and oil.
- Add yeast mixture, then add other flour.
- Let rise until double (approximately 45 minutes).
- Work dough and knead in bowl.
- Pinch off or roll out and cut.
- Bake at 375° for 12 to 15 minutes. | |
Mock Apple Pie | - 1 1/2 c. sugar
- 2 c. water
- 2 tsp. cream of tartar
- 20 Ritz crackers
- cinnamon
- oleo | - Boil sugar, water and cream of tartar for 2 minutes.
- Add Ritz crackers and boil 2 more minutes longer.
- Pour into unbaked pie shell.
- Sprinkle with cinnamon and dot with butter or oleo. Adjust top crust and bake until brown. | |
French Cream Frosting | - 1 c. milk
- 1/4 c. flour
- 1 c. sugar
- 1 c. Crisco
- 1 tsp. vanilla | - Cook milk and flour until thick.
- Cool.
- Cream 1 cup sugar, Crisco and vanilla.
- Mix all together and beat until very creamy. Spread on cooled cake. | |
Fresh Pineapple Upside-Down Cake | - 23 cup sugar granulated
- 3/4 cup butter, unsalted
- 1 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
- 2 large eggs
- 2 each egg yolks
- 1 1/2 cups milk
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups flour, all-purpose
- 1 cup cornmeal yellow
- 13 cup madeira wine
- 1 pound pineapple
- 3/4 cup brown sugar dark, packed | - CREAM TOGETHER GRANULATED SUGAR and 1/2 cup butter at medium speed in mixer bowl until smooth.
- Lower speed; add vanilla, nutmeg, eggs, yolks and milk.
- Mix until incorporated.
- Add baking powder and salt, then flour and cornmeal.
- Mix until fluffy.
- Set aside.
- Combine remaining 1/4 cup butter, Madeira and pineapple in heavy, 10-inch oven-proof skillet over medium heat and cook 20 minutes.
- Pineapple will release a lot of liquid.
- Remove pineapple with slotted spoon.
- Cook liquid until it's reduced nearly to a glaze.
- Add brown sugar and cook until mixture becomes smooth, about 2 minutes.
- Replace pineapple slices, arranging them nicely in syrup.
- Pour cake batter over fruit.
- Bake at 375F (190C) on middle rack 20 to 25 minutes.
- When done, wooden pick inserted into center of cake will come out clean.
- Place large platter over skillet and turn upside down to remove cake from skillet.
- Let cake cool. | |
Fresh Apple Cake | - 1 1/2 c. corn oil
- 2 c. sugar
- 3 eggs
- 3 c. flour
- 1/2 tsp. soda
- 1/2 tsp. salt
- 1 tsp. vanilla
- 2 c. chopped apples
- 1 c. chopped pecans | - Mix
- ingredients in order as written.
- Bake in tube pan at 350° until done. | |
Cognac Orange Sauce | - 1 cup orange juice
- 1/2 cup brandy
- 6 tbsp butter
- salt and pepper to taste | - Combine orange juice and brandy in a medium sauce pan and bring to a boil. Reduce heat and simmer for 8-10 minuties until mixture is reduced by 1/3, stirring occasionally. Remove from heat and whisk in butter to thicken. Add salt and papper to taste.
-
- Boil ravioli for 4 minutes. Drain. Serve with sauce. | |
Lemon Pork Chops | - 3 or 4 pork chops, seasoned to taste
- 1 large onion, sliced
- 1 bell pepper, sliced
- 2 c. tomato juice
- 1 lemon, sliced | - Sear pork chops on both sides until browned in skillet with no grease.
- When chops are browned on one side, turn.
- Add sliced ingredients.
- Add tomato juice, a little more salt and pepper may be needed.
- Lower heat to simmer and cook, covered, for 1 hour. Delightful served over rice. | |
Hot Thai Fried Noodles with Pork and Shrimp | - 1 pound rice noodles flat
- 3/4 cup fish sauce or 6 tablespoons soy sauce
- 4 teaspoons rice vinegar or distilled white vinegar
- 2 tablespoons sugar
- 4 teaspoons paprika
- 1/4 cup tomato paste
- 1/2 cup vegetable oil more if needed
- 8 ounces pork boneless, or chicken, boned skinned, cut into very small pieces
- 2 tablespoons garlic minced or pressed
- 2 teaspoons hot chili peppers ground, dried
- 1 tablespoon green chili peppers minced, fresh, hot
- 4 large eggs lightly beaten
- 8 ounces shrimp medium sized , shelled and deveined, tails left intact
- 10 ounces mung bean sprouts fresh
- 3 each scallions, spring or green onions thinly sliced
- 1/2 cup peanuts chopped, dry roasted , unsalted
- 1/4 cup cilantro fresh, chopped | - In a bowl, cover the noodles in lukewarm water and let stand to soften, about 15 minutes for fresh noodles or about 30 minutes for dry noodles.
- Drain and cut into 6-inch lengths, if desired.
- Set aside.
- In a small bowl, combine the fish sauce, vinegar, sugar, and paprika, ketchup, or tomato paste.
- Set aside.
- Heat a saute pan over high heat.
- Add the oil and swirl to coat the pan.
- Add the pork or chicken, garlic, and chili and stir-fry for 1 minute.
- Stir in the drained noodles and the reserved fish sauce mixture and stir-fry about 30 seconds.
- Push the noodles to one side, pour in about a tablespoon more oil, if necessary, and add the eggs; cook just until slightly set, then break them up.
- Add the shrimp and stir-fry just until they turn pink.
- Add most of the bean sprouts, the green onion, and 1/4 cup of the peanuts and stir-fry until the sprouts and onions are crisp-tender, 1 to 2 minutes.
- Remove from the heat and transfer to a serving plate.
- Sprinkle with the chopped cilantro, remaining 1/4 cup peanuts, and dried shrimp. | |
Quick Fudge | - 3 (1-ounce) squares unsweetened chocolate
- 1/4 cup butter
- 1 (16-ounce) package powdered sugar, sifted
- 1/4 cup evaporated milk
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt | - Melt chocolate and butter in top of a double boiler over simmering water, stirring well.
- Remove from heat. Add sugar and milk; stir until well blended. Add pecans, vanilla, and salt; mix well. Press mixture into a buttered 8-inch square baking pan. Chill and cut into 1-inch squares. Store in airtight containers. | |
Crab Souffle | - 1 lb. imitation crab meat
- 1 medium onion
- 1 small green pepper
- 4 green onions
- 1/4 c. flour
- 1/4 c. bread crumbs
- 1/4 tsp. cayenne pepper
- 2 egg yolks, well beaten
- 1/4 c. margarine
- large stalk celery
- 2 garlic cloves
- 2 c. milk
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 3/4 c. shredded Cheddar cheese | - Grease a 13 x 9-inch baking dish.
- Add crab.
- Do not break up. Chop all vegetables.
- Saute vegetables 5 minutes.
- Stir in flour. Stir to mix.
- Slowly add milk and cook until thick for 5 minutes. Stir in bread crumbs.
- Combine peppers and stir into egg yolks. Cook for 5 minutes, stirring constantly.
- Spoon mixture into baking dish.
- Gently fold in crab.
- Sprinkle cheese over top.
- Bake in preheated 375° oven until cheese is light golden brown and bubbly, about 15 to 20 minutes.
- Wonderful casserole. | |
Chili Oil | - 4 Tbsp crushed red pepper
- 1 Cup peanut, canola or safflower oil | - Pour into saucepan and bring to almost a boil
-
- Let cool
-
- Leave flakes in for 'hot' and pour in glass jar | |
Sweetly Stewed Tomatoes | - 3 large ripe tomatoes
- 2 tablespoons unsalted butter
- 1/4 cup celery, sliced
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tablespoon sugar
- 1 teaspoon lemon zest, grated
- 1 tablespoon fresh dill, chopped (1 tsp. dried)
- 1/4 teaspoon salt
- black pepper, to taste | - Bring a saucepan of water to a boil, and blanch the tomatoes in it for 30 seconds. Next, plunge them into cold water to stop the cooking. Peel, halve, and seed the tomatoes, and cut each half in half. Set aside.
- Melt the butter in a medium saucepan, and add the celery, onion, and garlic. Cover, and cook over low heat for about 5 minutes. Stir in the tomatoes, sugar, and lemon zest. Recover the pan and cook, stirring occasionally, until the tomatoes are soft and mixture is thick, about 30 minutes.
- Stir in the dill, salt, and pepper, and serve. Enjoy! | |
Cheese Cracker-Topped Squash Casserole | - 3 pounds yellow squash, chopped
- 2 pounds zucchini, chopped
- 1 medium onion, chopped
- 2 tablespoons kosher salt
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 large egg
- 1 (8-oz.) block extra-sharp Cheddar cheese, grated
- 1/2 teaspoon ground black pepper
- 2 cups fish-shaped Cheddar cheese crackers
- 2 tablespoons butter, melted | - Preheat oven to 350°. Place first 3 ingredients in a Dutch oven; add hot water 2 inches above squash-and-onion mixture. Add salt to Dutch oven, and stir to dissolve. Bring mixture to a boil over medium-high heat. Boil 10 minutes or until squash is very tender when pierced with a fork. Drain vegetable mixture well; let stand at room temperature 15 minutes to cool slightly.
- Stir together sour cream and mayonnaise in a large bowl. Lightly beat egg, and stir into mayonnaise mixture. Gently stir in cheese, pepper, and cooked squash mixture; spoon mixture into a greased (with butter) 13- x 9-inch baking dish.
- Bake at 350° for 40 minutes or until bubbly. Combine cheese crackers and melted butter, and toss to coat. Arrange over casserole. Bake 10 more minutes. Remove from oven, and let stand 5 minutes before serving. | |
Dream Lime Puff | - 1 pkg lime Jello
- 1/2 c sugar
- 3/4 c boiling water
- 1 pkg Cool Whip
- 1 c small curd cottage cheese
- 1 c maraschino cherries chopped
- 1/2 c chopped nuts | - Mix gelatin, sugar and water. Refrigerate until thick. Add Cool Whip to remaining ingredients. Pour in a 8x13 inch casserole dish. Chill at least 4 hours or overnight. Cut in squares, serve over lettuce, if desired. | |
Tortilla Stacks | - 1 lb ground beef
- 12 cup onion, chopped
- 1 (16 ounce) can tomato sauce
- 2 cups cheddar cheese, grated (or more)
- 1 12 ounces chili seasoning mix (packaged)
- 12 cup black olives, sliced
- 6 corn tortillas (or more)
- 1 (4 ounce) can green chilies, chopped (optional) | - Combine beef and onion, brown and drain.
- Stir in tomato sauce, chili mix and olives.
- Cover and simmer for 10 minutes.
- Layer tortillas, meat sauce and cheese in at least a 2 quart casserole dish.
- Top with olives and cheese.
- Coover and heat in oven at 350 degrees to melt cheese. | |
Sour Cream Enchiladas | - 2 cans cream of chicken soup
- 1 c. sour cream
- 2 (4 oz.) cans diced green chilies
- 1/2 c. chopped onions
- 2 c. grated Jack cheese
- 1 c. grated Cheddar cheese
- 10 corn tortillas or 8 flour | - Combine cheeses and set aside to use as filling.
- Saute chopped onions or steam until tender in microwave.
- Add cream of chicken soup, sour cream and green chilies.
- Heat almost to boiling.
- Put 2 or 3 tablespoons of cheese mixture in tortilla. Cover with 2 or 3 tablespoons of soup mixture, then roll and arrange in a shallow baking dish.
- Top enchiladas with remaining soup mixture, then top with remaining cheese.
- Bake at 350° for 20 minutes or until thoroughly heated. | |
Blackberry Cobbler | - 1 quart fresh blackberries
- 14 cup sugar
- 1 cup medium grind white cornmeal
- 12 cup sugar
- 12 cup buttermilk
- 2 tablespoons melted butter
- 1 teaspoon baking powder
- 1 teaspoon salt
- 14 cup wild honey
- 1 tablespoon melted butter
- 2 tablespoons lemon juice | - Wash the berries and let them dry on paper towels.
- Preheat the oven to 375 degrees.
- Place the berries in a shallow 12x12" dish.
- Sprinkle with 1/4 c sugar.
- In a bowl, mix the cornmeal, 1/2 c sugar, baking powder and salt.
- Add in the milk and melted butter.
- Use a large spoon to drop spoonfuls of this mixture on the berries.
- Spread the mixture, but do not cover the berries completely.
- Leave some berries showing.
- Make the sauce by mixing the honey, butter and lemon juice in a bowl.
- Drizzle the sauce over the cobbler.
- Bake in the preheated oven for approximately 1 hour.
- Let the cobbler cool to room temperature before serving. | |
Baked Pasta | - 1 lb ground beef
- 12 cup chopped onion
- 0.75 (16 ounce) box penne pasta
- 12 cup grated parmesan cheese
- 1 egg
- 1 (8 ounce) bag mozzarella cheese
- 1 quart cottage cheese
- 1 (10 ounce) jar spaghetti sauce | - Preheat oven to 350 degrees.
- Cook the pasta al dente according to box.
- Drain pasta.
- Fry beef and onion until brown.
- Mix cheeses, egg, and oregano, rosemary, and thyme to taste.
- In a 12 x 9 baking dish layer spaghetti sauce, then pasta, then cheese, then beef.
- Repeat until all ingredients are used.
- Always end with sauce on top.
- Bake, covered, for 30-40 minutes until bubbling. | |
Peach Cobbler | - 1 c. sugar
- 1 c. self-rising flour
- 2/3 c. milk
- 1/2 stick margarine
- 1 large can diced peaches | - Preheat oven to 350°.
- Melt 1/2 stick margarine in a 13 x 9-inch pan.
- Mix sugar, flour and milk; blend well.
- Add diced peaches to melted butter in pan.
- Pour mixture batter over peaches.
- Bake at 350° for 50 minutes or until golden brown. Serves 8. | |
Baked Tofu Spinach Wrap | - 2 (10 inch) whole wheat tortillas
- 1 (7.5 ounce) package hickory flavor baked tofu
- 1/2 cup shredded sharp Cheddar cheese
- 1 cup fresh baby spinach
- 1 tablespoon Ranch dressing
- 1 tablespoon grated Parmesan cheese, or to taste | - Place the tortillas side by side on a paper plate.
- Slice tofu, and place slices down the center of each tortilla.
- Sprinkle cheese over the tofu.
- Cover with a damp paper towel, and heat in the microwave for about 45 seconds, or until cheese is melted.
- Pile some spinach onto each tortilla, and pour on some Ranch dressing.
- Sprinkle with Parmesan cheese, roll tortillas around the filling, and eat. | |
Yummy Chocolate Chip Cookies! | - 2 14 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 34 cup granulated sugar
- 34 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups milk chocolate chips
- nuts (optional) | - Directions:.
- PREHEAT oven to 375F.
- COMBINE flour, baking soda and salt in small bowl.
- Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
- Add eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture.
- Stir in morsels and nuts.
- Drop rounded tablespoon or desired shapes onto ungreased baking sheets.
- BAKE for 6 minutes.
- Cool and enjoy! | |
One-Pot Chili Mac | - 1 pound lean ground turkey
- 1 small onion, chopped
- 1/4 cup chopped green pepper
- 1 teaspoon olive oil
- 2 cups water
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (14-1/2 ounces) reduced-sodium beef broth
- 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
- 1 can (8 ounces) no-salt-added tomato sauce
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 2 cups uncooked multigrain penne pasta
- 1/4 cup reduced-fat sour cream
- 1/4 cup minced fresh cilantro | - In a large saucepan coated with cooking spray, cook the turkey, onion and pepper in oil over medium heat until meat is no longer pink; drain.
- Stir in the water, beans, broth, tomatoes, tomato sauce, chili powder, cumin and oregano. Bring to a boil. Add pasta; cook for 15-20 minutes or until tender, stirring occasionally. Serve with sour cream; sprinkle with cilantro. | |
Whiskey Cake(Jim Beam) | - 1 yellow cake mix
- 1 pkg. instant vanilla pudding
- 4 eggs, slightly beaten
- 1 1/2 sticks oleo, melted
- 1/2 c. whiskey
- 6 oz. butterscotch chips
- 1 c. chopped walnuts
- 3 Tbsp. whiskey
- 2 Tbsp. oleo
- 1/2 c. powdered sugar | - Mix at medium speed the cake mix, pudding, eggs, 1 1/2 sticks oleo and 1/2 cup whiskey for 2 minutes.
- Stir in butterscotch chips and walnuts.
- Bake in tube pan.
- Cool 10 minutes in pan.
- Remove and poke holes in cake with toothpick. | |
Flo'S Emerald Forest Cookies | - 3 1/2 c. sugar
- 1 lb. butter and/or margarine
- 1 Tbsp. salt
- 5 large eggs
- 3 Tbsp. vanilla
- 6 c. flour
- 4 c. Rice Krispies
- 4 c. chocolate chips
- 1 c. coconut
- 2 tsp. soda
- 1 c. chopped nuts | - Cream first 5 ingredients together. |
Subsets and Splits