Kellene's Recipe Box

HAM ‘N’ SWISS ROLLS

2010-09-29T08:19:00.000-05:00

1 tube (8 oz.) refrigerated crescent rolls
1 cup diced fully cooked ham
¾ cup finely shredded Swiss cheese
1½ tsp. prepared mustard
1 tsp. finely chopped onion

Separate crescent rolls into eight triangles. Combine ham, cheese, mustard and onion; place 2 tablespoons in the center of each triangle. Fold points toward center and pinch edges to seal.

Place the rolls on a lightly greased baking sheet. Bake at 375° for 11-13 minutes or until lightly browned.

FLUFFY SCRAMBLED EGGS

2010-09-29T08:13:00.000-05:00

8 eggs
1 can (5 oz.) evaporated milk
2 Tbsp. butter
Salt & pepper to taste

In a bowl whisk the eggs and evaporated milk until combined. In a skillet, heat the butter until hot. Add the egg mixture; cook and stir over medium-low heat until eggs are completely set. Season with salt and pepper.

RESTAURANT-STYLE FRENCH TOAST

2010-09-28T10:38:00.002-05:00

1/3 cup all-purpose flour
¼ cup sugar
¼ tsp. salt
¼ tsp. ground cinnamon
1 cup milk
4 large eggs
½ tsp. vanilla
vegetable oil or shortening
8 to 10 slices Texas toast or crusty French bread
Confectioners’ sugar, sliced fruit, butter, and pancake
syrup for serving (optional)

In a medium-size bowl, combine flour, sugar, salt, and cinnamon. Add milk, eggs, and vanilla; whisk briskly to remove any lumps of flour.

Grease skillet or frying pan with a paper towel that has been dipped in oil or shortening. Heat skillet over medium-high heat until a drop of water sizzles when flicked onto skillet.

Dip both sides of bread slice into the batter briefly. Let some of the batter drip off, then place bread in skillet. Cook until golden brown on both sides, about 2 minutes on the first side and 1 minute on the second. If needed, add a little more oil to skillet to cook all of the slices. Repeat procedure with remaining bread slices. Keep French toast warm in a low oven as you cook remaining slices. (Or cook several at a time on a griddle.)

Dust with confectioners’ sugar and serve with butter, syrup, or fruit, if using.

PULL-APART CARAMEL BREAKFAST CAKE

2010-09-24T11:39:00.000-05:00

2 tubes refrigerated flaky buttermilk biscuits
1 cup packed brown sugar
½ cup heavy whipping cream
1 tsp. ground cinnamon

Cut each biscuit into four pieces; arrange evenly in a 10 inch fluted tube pan coated with cooking spray.

Combine the brown sugar, cream and cinnamon; pour over the biscuits.

Bake at 350º for 25-30 minutes or until golden brown. Cool for 5 minutes before inverting onto a serving platter.

HOMEMADE BISQUICK MIX BISCUITS

2010-09-24T11:31:00.005-05:00

2¼ cups Bisquick Mix
2/3 cup milk

Heat oven to 450º. Stir ingredients until soft dough forms. Turn onto surface dusted with Bisquick mix. Knead 10 times.

Roll dough ½” thick. Cut with 2½” cutter. Place on ungreased cookie sheet.

Bake 8 to 10 minutes or until golden brown.

Makes 9 biscuits.

Variations:

Cheese Biscuits: Grate ½ cup sharp cheddar cheese or American cheese into mix, then add the milk. Serve with soups or salads.

Bacon Biscuits: Crumble 4-5 strips of very crisp bacon into mix then add milk. Serve with scrambled eggs.

Herb Biscuits: Add ¼ tsp. nutmeg, ½ tsp crumbled sage, and 1 tsp. caraway seed to mix then add milk. Serve with roast.

Orange Biscuits: Grate 1 tsp. of orange rind into mix. Add ¼ cup of orange juice and ½ cup of milk.

HOMEMADE BISQUICK MIX

2010-08-10T09:18:00.001-05:00

8 cups flour
1¼ cups nonfat dry milk
¼ cup baking powder
1 Tbsp. salt
2 cups shortening

Combine flour, milk, baking powder and salt. Cut in shortening.

Store in tightly closed container in cool place.

Use anywhere Bisquick or biscuit mix is called for.

SAVORY SKILLET BROCCOLI

2010-05-07T14:01:00.001-05:00

1 Tbsp. olive oil
6 cups fresh broccoli florets or 1 lb. green beans
1 env. Lipton Recipe Secrets Golden Onion Soup Mix
1½ cups water

In 12-inch skillet, heat oil over medium-high heat and cook broccoli, stirring occasionally, 2 minutes.

Stir in soup mix blended with water. Bring to a boil over high heat.

Reduce heat to medium-low and simmer covered 6 minutes or until broccoli is tender.

CATALINA CRANBERRY CHICKEN

2010-05-03T08:27:00.001-05:00

4 lb. chicken pieces
1 can (16 oz.) whole berry cranberry sauce
1 bottle (8 oz.) Catalina dressing
1 envelope onion soup mix

Heat oven to 350º. Place chicken in 2 (9 x 13 inch) baking dishes.

Mix remaining ingredients. (I like to blend them together in a blender.) Pour over chicken.

Bake for 50 minutes or until chicken is done.

FIVE STAR BROWNIES

2010-01-25T16:14:00.001-06:00

3 eggs
2 cups sugar
1½ tsp. vanilla extract
½ cup butter, melted
¼ cup shortening, melted
1½ cups all-purpose flour
¾ cup baking cocoa
1¼ tsp. salt
1 cup chopped nuts, optional

In a mixing bowl, beat eggs, sugar and vanilla until well mixed. Add butter and shortening. Combine flour, cocoa and salt; stir into egg mixture and mix well. Add nuts if desired.

Pour into a well greased 9 x 13 inch baking dish. Bake at 350º for 30 minutes or until a toothpick comes out with moist crumbs. Cool in pan.

CHOCOLATE CHIP CARROT BREAD

2010-01-25T16:13:00.000-06:00

3 cups all-purpose flour
1 cup sugar
1 cup packed brown sugar
2 to 3 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp ground ginger
¼ to ½ tsp. ground cloves
3 eggs
¾ cup orange juice
¾ cup vegetable oil
1 tsp. vanilla extract
2 cups grated carrots
1 cup (6 oz.) semisweet chocolate chips

In a large bowl, combine the first nine ingredients. In a small bowl, beat the eggs, orange juice, oil and vanilla. Stir into the dry ingredients just until moistened. Fold in the carrots and chocolate chips.

Transfer to two greased loaf pans. Bake at 350º for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

BACON CHEESE FRIES

2010-01-02T10:42:00.000-06:00

1 package (32 oz.) frozen French fries
1 cup (4 oz.) shredded cheddar cheese
½ cup thinly sliced green onions
¼ cup cooked crumbled bacon
Ranch salad dressing

Cook French fries according to package directions. Place fries on a broiler-proof dish or platter. Sprinkle with cheese, onions and bacon. Broil for 1-2 minutes or until cheese is melted. Serve with ranch dressing.

TACO CRACKERS

2010-01-02T10:33:00.000-06:00

3 packages (10 oz. ea.) oyster crackers
¾ cup canola oil
1 envelope taco seasoning (1.25 oz.)
½ tsp. garlic powder
½ tsp. dried oregano
½ tsp. chili powder

Place the crackers in a large roasting pan; drizzle with oil, mixing well. Combine the seasonings; sprinkle over crackers and toss to coat.

Bake at 350° for 15-20 minutes or until golden brown, stirring once.

CHERRY ALMOND GRANOLA

2010-01-02T10:25:00.000-06:00

1 cup packed brown sugar
½ cup nonfat dry milk powder
½ cup honey
⅓ cup unsweetened apple juice concentrate
2 Tbsp. canola oil
1 Tbsp. almond extract
6 cups old-fashioned oats
1½ cups dried cherries or cranberries
1 cup slivered almonds
Vanilla yogurt, optional

In a saucepan, combine the brown sugar, milk powder, honey, apple juice concentrate and oil. Cook and stir over medium heat until the sugar is dissolved; stir in extract.

In a large bowl, combine the oats, cherries and almonds. Drizzle with sugar mixture and mix well.

Spread in a thin layer in two 15 x 10 x 1 inch baking pans coated with nonstick cooking spray. Bake at 375° for 15-20 minutes or until golden brown, stirring occasionally. Cool completely. Serve with yogurt if desired. Store in an airtight container.

*Add a little baking cocoa to the brown sugar for a flavor twist.

CHILI CHEESE SOUP

2009-12-25T20:05:00.000-06:00

1 large onion, chopped
2 celery ribs, chopped
2 medium carrots, shredded
½ cup butter or margarine
½ cup all-purpose flour
2 tsp. ground mustard
2 tsp. paprika
2 tsp. Worcestershire sauce
2 cans (14½ oz. each) chicken broth
3 cups milk
2 cans (4 oz. each) chopped green chilies
½ to 1 tsp. Liquid Smoke, optional
1 jar (16 oz.) process cheese sauce

In a Dutch oven, sauté the onion, celery and carrots in butter until tender. Stir in the flour, mustard, paprika and Worcestershire sauce until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in chilies and Liquid Smoke if desired. Stir in cheese sauce until melted.

Can be served as a soup or over rice as a sauce.

SAUSAGE BRUNCH CASSEROLE

2009-12-25T12:46:00.000-06:00

1 pound bulk pork sausage, cooked and drained
½ cup chopped green onions
1 can (4 oz.) mushroom stem and pieces, drained
2 medium tomatoes, chopped
2 cups (8 oz.) shredded mozzarella cheese
1 cup pancake mix
12 eggs
1 cup milk
½ tsp. dried oregano
½ tsp. salt
¼ tsp. pepper

In a greased 9 x 13 inch baking dish, layer the sausage, onions, mushrooms, tomatoes and cheese. In a large mixing bowl, whisk the pancake mix, eggs, milk, oregano, salt, and pepper; pour over cheese.

Bake, uncovered, at 350° for 45-50 minutes or until top is set and lightly browned. Let stand for 10 minutes before serving.

(Can be assembled the night before and kept in the fridge.)

BANANA-SOUR CREAM COFFEE CAKE

2009-12-17T07:48:00.001-06:00

1¼ cups sugar, divided
½ cup chopped pecans
1 tsp. ground cinnamon
½ cup butter, softened
2 eggs
1 cup mashed ripe bananas
½ cup sour cream
½ tsp. vanilla
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt

Preheat oven to 350°. In a small bowl, stir together ¼ cup sugar, pecans, and cinnamon; sprinkle half of mixture in a well-greased 12-cup Bundt pan. Set remaining mixture aside.

In a large bowl, beat butter at medium speed of an electric mixer until fluffy; gradually add remaining 1 cup sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears. Add banana, sour cream, and vanilla, beating at low speed just until blended.

Combine flour, baking powder, soda, and salt; fold into creamed mixture. Pour half of batter into prepared pan; sprinkle with remaining pecan mixture. Top with remaining batter.

Bake 45 minutes or until a long toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes remove from pan, and cool on wire rack.

Can sprinkle with a dusting of powdered sugar before serving, if desired.

BEAN BURRITOS

2009-12-11T08:13:00.002-06:00

1 can (16 oz.) refried beans
1 cup salsa
1 cup cooked long grain rice
2 cups shredded cheddar cheese, divided
12 flour tortillas (6 to 7 inches)

In a bowl, combine the beans, salsa, rice and 1 cup cheese. Spoon about ⅓ cup off-center on each tortilla. Fold the sides and ends over filling and roll up.

Arrange burritos in a greased 9 x 13 baking dish. Sprinkle with the remaining cheese. Cover and bake at 375° for 20-25 minutes or until heated through.

POLVERONES DE CANELA

2009-10-15T15:27:00.000-05:00

also known as Mexican Wedding Cookies

1 cup unsalted butter, softened
½ cup powdered sugar
½ tsp. cinnamon
¼ tsp. salt
1 tsp. vanilla extract
2 cups all purpose flour

Rolling Mixture:

½ cup powdered sugar
½ tsp. cinnamon

mix softened butter with powdered sugar thoroughly to make a smooth and creamy mixture. Add cinnamon, salt, and vanilla. Fold in flour to make a stiff dough. Chill dough for and hour or two.

Preheat oven to 350º and line cookie sheets with parchment paper.

Form chilled dough into 1-inch balls. Roll balls in the cinnamon-powdered sugar mixture. Bake for 15-20 minutes until nicely browned. Cool completely on wire racks.

Store them in and airtight container for up to a week.

HERBED BISCUIT KNOTS

2009-09-13T11:39:00.002-05:00

1 tube (12 oz) refrigerated buttermilk biscuits
¼ cup vegetable oil
½ tsp. salt
½ tsp. garlic powder
½ tsp. Italian seasoning

Cut each biscuit in half. Roll each portion into a 6-inch rope; tie in a loose knot. Place on a greased baking sheet. Bake at 400º for 9-11 minutes or until golden brown.

In a small bowl, combine the oil and seasonings; immediately brush over warm biscuits, then brush again.

**After baking, they can be frozen for up to 2 months. Re-heat in a 350º oven for 6 to 8 minutes.

CREAMY BRATWURST STEW

2009-09-13T11:34:00.001-05:00

4 medium potatoes, cubed
2 medium carrots, coarsely chopped
2 celery ribs, chopped
1 cup chopped onion
¾ cup chopped green pepper
2 pounds fresh bratwurst, cut into 1-inch slices
½ cup chicken broth
1 tsp. salt
1 tsp. dried basil
½ tsp. pepper
2 cups half and half
3 Tbsp. cornstarch
3 tsp. cold water

In a 5-qt. slow cooker, combine the potatoes, carrots, celery, onion and green pepper. Top with bratwurst slices. Combine the broth, salt, basil and pepper; pour over top. Cover and cook on low for 7 hours or until vegetables are tender and sausage is no longer pink.

Stir in the cream. Combine the cornstarch and water until smooth; stir into the stew. Cover and cook on high for 30 minutes or until the gravy is thickened.

LEMON BLUEBERRY CRUMB BARS

2009-09-01T19:03:00.002-05:00

Base
3 cups all-purpose flour
2 cups rolled oats
1⅔ cups packed brown sugar
1½ tsp. baking powder
1¼ tsp. ground nutmeg
½ tsp. salt
1 tsp. grated lemon zest
1¼ cups butter or margarine, softened
1 egg, beaten

Topping
1 egg
1 can (14 oz.) sweetened condensed milk
2 tsp. grated lemon zest
½ cup lemon juice
2 Tbsp. all-purpose flour
3 cups blueberries, thaw if frozen

Grease 9 x 13 baking dish. Preheat oven to 375º.

Base: In a bowl mix together flour, oats, brown sugar, baking powder, nutmeg, salt and lemon zest. Using a pastry blender, cut butter in until mixture resembles coarse crumbs. Set 2 cups aside. Add egg to remaining mixture and mix until just combined. Spread evenly in prepared dish. Bake in preheated oven for 10 minutes.

Topping: In another bowl, beat egg, condensed milk and lemon juice until smooth and blended. Blend in flour and lemon zest. Stir in blueberries. Spread evenly over base. Bake 40 to 45 minutes longer or until lightly browned. Place dish on a rack to cool completely, then cut into bars.

THE BEST POTATO SALAD EVER

2009-07-29T16:35:00.000-05:00

3 lbs. red potatoes
¾ cup white onion, chopped
¾ cup celery, chopped
¾ cup red pepper, chopped
½ cup finely chopped dill pickles
3 hard-boiled eggs, chopped
2 Tbsp. dill pickle juice
1 Tbsp. cider vinegar
¾ cup mayonnaise
salt & ground pepper to taste

In a large pot, cover the unpeeled red potatoes with salted cold water and bring to a boil over high heat. Cook until they’re easily pierced with a skewer, about 40 minutes.

Meanwhile, combine the white onion, red pepper, celery, dill pickles, and hard-boiled eggs in a large bowl.

Drain potatoes and cut into half-inch pieces while still warm. Transfer to the bowl and sprinkle with pickle juice and cider vinegar. Toss salad gently with mayonnaise. Season with salt and freshly ground pepper. Chill before serving.

STRAWBERRY PIE

2009-07-14T22:54:00.001-05:00

Crust

Mix together:

1½ cups flour
1½ tsp. sugar
1 tsp. salt

Add:

½ cup oil
2 Tbsp. milk

Mix all together and pat into a 9” pie pan. Bake at 375º for 10-15 minutes. Cool.

Place about 2 quarts or less, sliced strawberries in cooled crust.

Glaze

Mix together:

1 cup sugar
1 cup water
2 Tbsp. cornstarch

Cook until clear. Add:

1 small pkg. strawberry jell-o

Cool slightly before pouring over strawberries. Refrigerate overnight or until set.

PARMESAN BREAD STICKS

2009-06-22T08:17:00.000-05:00

1 bag Rhodes frozen roll dough
1 stick butter
2 cups Parmesan cheese
½ tsp. garlic powder
¼ tsp. Salad Supreme (in spice section)
⅛ tsp. salt

Mix Parmesan cheese, garlic powder, Salad Supreme, and salt.

Microwave 6 balls of dough for 30 seconds and then flip and microwave for another 30 seconds. The last 3 do for 15 seconds on each side. (Total of 21). Stretch dough to 5 inch lengths.

Dip in melted butter and roll immediately in Parmesan cheese mixture.

If you have a very large cookie sheet, you can fit 21 bread sticks, 3 rows of 7 (dough should be at least a finger width apart before rising).

Let rise in a warm, draft-free place until double (45 minutes to 1 hour).

Bake at 350º for about 8-10 minutes, until tops are just starting to turn light brown.

CINNAMON-OATMEAL MUFFINS

2009-04-19T21:04:00.001-05:00

1½ cups flour
1 Tbsp. baking powder
¼ tsp. salt
¾ cup quick-cooking oats, uncooked
⅔ cup brown sugar
¾ tsp. cinnamon
¾ cup skim milk
⅓ cup unsweetened applesauce
1½ tsp. vegetable oil
3 egg whites

Combine first six ingredients in a medium bowl; make a well in center of mixture.

Combine milk, applesauce, oil, and egg whites; add to dry ingredients, stirring just until dry ingredients are moistened.

Spoon batter into 12 greased muffin pan cups, filling each ¾ full. Bake at 400° for 18 to 20 minutes or until golden. Remove from pan immediately.

BUTTERMILK COFFEE CAKE

2009-01-26T07:11:00.000-06:00

2 ½ cups all-purpose flour
1 ½ cups packed brown sugar
½ tsp. salt
⅔ cup butter, margarine, or shortening
2 tsp. baking powder
½ tsp. baking soda
½ tsp. ground cinnamon
½ tsp. ground nutmeg
2 beaten eggs
1⅓ cups buttermilk or sour milk
½ cup chopped nuts

Grease bottom and ½ inch up sides of a 9x13 baking pan; set aside. Combine flour, brown sugar, and salt. Cut in butter till mixture resembles coarse crumbs; set aside ½ cup. Stir baking powder, baking soda, cinnamon, and nutmeg into remaining crumb mixture.

Combine eggs and buttermilk. Add egg mixture all at once to dry mixture; mix well. Spoon batter into prepared pan. Stir together reserved crumb mixture and nuts. Sprinkle atop batter.

Bake at 350º for 35 to 40 minutes or till a wooden toothpick comes out clean.

HERSHEY’S “PERFECTLY CHOCOLATE” CHOCOLATE CAKE

2009-01-20T08:55:00.001-06:00

2 cups sugar
1¾ cups all purpose flour
¾ cup cocoa
1½ tsp. baking powder
1½ tsp. baking soda
1 tsp. salt
1 cup milk
½ cup vegetable oil (or canola)
2 tsp. vanilla extract
1 cup boiling water

Preheat oven to 350º. Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, soda, and salt in a large bowl. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in water. (Batter will be thin.) Pour batter evenly into prepared pans.

Bake 30-35 minutes or until a toothpick comes out clean. Cool 10 minutes. Remove from pans to wire racks. Cool completely.

Frost using Hershey’s “Perfectly Chocolate” Frosting.

HERSHEY’S “PERFECTLY CHOCOLATE” FROSTING

2009-01-20T08:54:00.000-06:00

½ cup butter
⅔ cup cocoa
3 cups powdered sugar
⅓ cup milk
1 tsp. vanilla

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.

Add vanilla. Add small amount of milk if needed to the right consistency.

POPPY SEED CHICKEN CASSEROLE

2009-01-05T08:22:00.001-06:00

1 cups (16 oz.) sour cream
2 cans (10.75 oz.) cream of chicken soup
2 tsp. poppy seeds
2½ cups chicken, cooked & cubed
1¾ cups butter flavored crackers
½ cup melted butter

In a bowl, combine sour cream, soup and poppy seeds. Stir in chicken and pour into a greased 9 x 13 inch baking dish. Combine crackers and butter and sprinkle over chicken mix.

Bake uncovered at 350º for 25-30 minutes or until heated through.

APPLE CRISP

2009-01-05T08:19:00.000-06:00

Dice 5 cups of apples. Place in a 9 x 13 inch pan with ½ cup sugar.

In bowl, mix:

⅔ cup margarine
1 cup flour
1 cup oatmeal
1 cup brown sugar
½ tsp. salt
1 tsp. cinnamon

Sprinkle above mixture over apple mixture. Bake at 350º for 30 minutes.

***I like to double the topping mixture.

MEXICAN CHICKEN CASSEROLE

2008-11-23T09:08:00.001-06:00

1 can cream of chicken
1 can cream of mushroom
1 can cheddar cheese soup
1 can Italian diced tomatoes
1 can black beans, drained and rinsed (optional)
2-4 chicken breasts, cooked and cubed
cheddar cheese
tortillas

Grease 9 x 13 baking dish. Mix together all ingredients except cheddar cheese and tortillas. Place a layer of tortillas on bottom followed by a layer of the sauce.

Repeat layers until dish is full, ending with a layer of tortillas. Top with shredded cheddar cheese.

Cover and bake at 350° for 30 minutes or until heated through.

CINNAMON OR ORANGE ROLLS

2008-10-26T23:17:00.009-05:00

2 Tbsp. yeast, dissolved in ¼ cup warm water and 1 tsp. sugar
½ cup margarine
2 cups milk
2 tsp. salt
½ cup sugar
2 eggs, well beaten
7-8 cups flour (May need to add a little bit more if dough is still sticking to sides of bowl.)

Dissolve sugar in water and add yeast. Let stand 20 minutes. Meanwhile, melt margarine in saucepan, then add milk, salt, and sugar. Warm through, Don’t let milk mixture get too hot.

Add milk mixture to yeast. Add eggs and flour, one cup at a time. When mixed together, let dough stand about 20 minutes, covered. Make sugar mixture while waiting.

Sugar Mixture:
½ cup butter
1 cup sugar
1½ tsp. cinnamon or 1 grated rind of orange

When dough has risen, divide into two parts. Roll out onto well-floured surface, into two rectangles. Roll until about ½” thick. Spread sugar mixture over top and roll up into log. Cut with a piece of string, an inch or wider. (Each roll should produce 12 pieces for a total of 24.)

Place on greased jelly roll pan; cover and let rise another 20 minutes. Bake at 375º for 15-25 minutes or until golden brown. Frost while still hot.

Frosting:
1 Tbsp. margarine, softened
2 cups powdered sugar
¾ tsp. vanilla
Little bit of milk to get right consistency

*(I added a little orange zest to the frosting when I made the orange rolls. Adds a little bit of color as well as some more flavoring.)

*I also like to use the Cream Cheese Frosting from the Cinnabon Cinnamon Roll recipe.

TASTY TUNA CASSEROLE

2008-09-17T08:11:00.001-05:00

1 pkg. (7¼ oz.) Macaroni & Cheese Dinner
1 can (10¾ oz.) condensed cream of celery soup
½ cup milk
1 can (6 oz.) tuna, drained
½ of a red pepper, chopped
1 green onion, sliced
1 cup crushed potato chips

Prepare Macaroni & Cheese Dinner as directed on package. Stir in soup, milk, tuna, red pepper, and onion.

Spoon into 2-qt. casserole dish; top with crushed chips.

Bake at 350º for 30 minutes or until heated through.

CREAMY CHICKEN & CHEDDAR RICE

2008-09-17T08:10:00.000-05:00

1 lb. boneless skinless chicken breasts, cut into strips
1 tsp. garlic powder
1 can (10¾ oz.) condensed cream of mushroom soup
1 soup can milk
1½ cups Minute Rice, uncooked
2 cups fresh broccoli, chopped
1 cup Cheddar Cheese, shredded

Spray nonstick skillet with cooking spray. Add chicken; cover. Cook 5 minutes or until cooked through. Sprinkle with garlic powder.

Add soup and milk. Bring to boil. Stir in rice and broccoli; cover. Reduce heat to low; simmer 5 minutes or until rice is tender.

Stir in ½ cup of the cheese; sprinkle with remaining cheese.

COCKTAIL SMOKIES

2008-09-17T08:08:00.002-05:00

1 large package smokies or wieners
1 cup ketchup
1 cup open pit bbq sauce
½ cup brown sugar
½ cup cranberry sauce or jelly of choice

Put together in crockpot and cook. Taste better if cooked for a long period or cooked, cooled and warmed again later.

SWEET FRUIT DIP

2008-09-17T08:08:00.001-05:00

4 oz. cream cheese, softened
1 cup whole berry cranberry sauce
1 cup Cool Whip, thawed

Beat cream cheese and cranberry sauce with electric mixer on medium speed until well blended. Gently stir in whipped topping; cover.

Refrigerate at least 1 hour or until ready to serve.

Serve with strawberries, red and green grapes, pineapple or kiwi, cut into bite-sized pieces for dipping.

JELL-O PASTEL COOKIES

2008-09-17T08:03:00.002-05:00

3½ cups flour
1 cup sugar
1 tsp. baking powder
1½ cups butter or margarine, softened
2 pkg. (4-serving size ea.) Strawberry Jell-O, divided
1 egg
1 tsp. vanilla

Mix flour and baking powder; set aside. Beat butter in large bowl with electric mixer on medium speed until creamy. Gradually add sugar and 1 pkg. of the dry gelatin, beating until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture until will blended after each addition.

Shape dough into 1-inch balls. Place cookies 2 inches apart on ungreased baking sheets. Flatten with bottom of clean glass. Sprinkle lightly with remaining pkg. of dry gelatin.

Bake at 400E for 8 to 10 minutes or until edges are lightly brown. Remove from baking sheets to wire racks. Cool completely. Store in tightly covered container at room temperature.

OATMEAL CRANBERRY COOKIES

2008-09-17T08:03:00.001-05:00

1 cup shortening
½ cup sugar
1 cup brown sugar, packed
2 eggs
1 tsp. vanilla
2 cups oats
1½ cups flour
1 tsp. salt
1 tsp. baking powder
¼ tsp. all spice
¼ tsp. cinnamon
½ cup raisins
½ cup cranberries
½ cup chopped walnuts

Mix together shortening and sugars. Add eggs and vanilla. Mix rest of ingredients; adding nuts, raisins, and cranberries into the dough last.

Place 1” balls of dough onto cookie sheet and flatten slightly.

Bake at 375E for about 10-12 minutes or until edges are golden brown. Cool 1-2 minutes on cookie sheet then remove to cool on wire rack.

CINNABON CINNAMON ROLLS

2008-09-04T16:50:00.004-05:00

Dough:
¼ cup butter, melted
¼ cup water
½ (3 oz.) pkg. instant vanilla pudding (1.5 oz.)
1 cup milk
1 egg, beaten
1 Tbsp. Sugar
½ tsp. salt
4 cups bread flour
2½ tsp. yeast

Filling:
½ cup butter, softened
1 cup brown sugar
2 tsp. cinnamon

Frosting:
4 oz. cream cheese, softened
¼ cup butter, softened
2½ – 3 cups powdered sugar
2 tsp. vanilla
1½ tsp. milk

Place ingredients in bread machine. Set on dough cycle. Once dough cycle is done, roll dough out into a 17 x 10 rectangle.

Spread softened butter over dough. Sprinkle brown sugar and cinnamon over butter. Roll tightly from long end, pinching seam closed.

Slice in 1” slices and place onto greased cookie sheet. Let rise until double (1 hour). Bake at 350º for 15-20 minutes. Frost and serve.

PUMPKIN CREAM CHEESE FROSTING

2008-09-04T16:39:00.001-05:00

1 Tbsp. butter, softened
2 oz. cream cheese, softened
1½ Tbsp. pumpkin
¼ tsp. cinnamon
pinch of salt
2 cups powdered sugar

Mix all ingredients and spread over cooled cookies or cake.

PUMPKIN SUGAR COOKIES

2008-09-04T16:31:00.003-05:00

¾ cup butter, softened
1 cup sugar
1 egg
½ cup pumpkin
½ tsp. vanilla
½ tsp. cinnamon
½ tsp. salt
½ tsp. baking powder
2½ cups flour

Cream together butter and sugar. Add egg. Mix in pumpkin and vanilla. Add cinnamon, salt, and baking powder. Mix flour in last. Refrigerate for at least 2 hours, best if refrigerated overnight.***

After chilled, roll dough out onto floured surface. Cut with cookie cutters. Bake at 400º for 6-8 minutes.

Frost with Pumpkin Cream Cheese Frosting or Cinnabon Cinnamon Roll Frosting when cookies are cooled.

***My recommendation is to divide dough in half and sandwich between plastic wrap, shaping and flattening like you would a pie crust. This dough gets very hard and is easiest to peal the plastic away, and begin rolling out an already semi-flat and circular shape.

STRAWBERRY YOGURT SHAKE

2008-09-04T07:47:00.001-05:00

2 cups low fat, plain yogurt
1 cup milk
½ cup honey
1½ cups frozen strawberries
¼ cup toasted wheat germ
¼ tsp. almond extract
dash salt

Blend all ingredients together in blender.

OATMEAL CARMELITAS

2008-09-03T09:34:00.001-05:00

1¼ cup flour
1¼ cup oatmeal
1 cup brown sugar
¾ tsp. baking soda
¼ tsp. salt
1 cup butter
1 cup chocolate chips (or less)
1 ½ cups walnuts
½ (12 oz.) jar caramel ice cream topping.
5 Tbsp. flour

Combine flour, oatmeal, brown sugar, baking soda, salt and butter. Press ½ of mixture into a 9 x 13 inch pan. Bake at 350º for 10 minutes.

Sprinkle with chocolate chips and nuts. Blend caramel topping with flour and pour over chocolate chips and nuts. Sprinkle with remaining crumb mixture. Bake 15 to 20 minutes. Cool completely and cut.

BAKED BEANS

2008-09-03T09:05:00.001-05:00

6 slices bacon
1 cup chopped onion
1 clove garlic, minced
1 (16 oz.) can pinto beans
1 (16 oz.) can Great Northern beans, drained
1 (16 oz.) can baked beans
1 (16 oz.) can red kidney beans, drained
1 (15 oz.) can garbanzo beans, drained
¾ cup ketchup
½ cup molasses
¼ cup brown sugar
2 Tbsp. Worcestershire sauce
1 Tbsp. mustard
½ tsp. pepper

Preheat oven to 375º. Fry bacon until evenly browned. Drain, reserving 2 Tbsp. of drippings, crumble bacon & set aside. Cook onion and garlic in drippings until tender. Drain grease and add onion & garlic to bacon. Add all other ingredients in a big bowl. Transfer to a greased 9 x 13 dish. Cover with foil, bake for 1 hour.

GREEN BEAN CASSEROLE 2

2008-08-22T17:41:00.001-05:00

1 cup chopped onion
2 Tbsp. butter
2 Tbsp. all-purpose flour
1 cup milk
¾ cup shredded sharp cheddar cheese
½ cup sour cream
1 Tbsp. white sugar
½ tsp. salt
1-2 lb. frozen cut green beans, thawed and drained
2 cups prepared stuffing*

Preheat oven to 350º. Place green beans in 9x13 inch glass baking dish.

Saute onions with butter in a large frying pan over medium heat until translucent. Add flour and stir to coat flour.

Gradually add milk and bring to a boil. Add cheese, sour cream, sugar, and salt. Cook till thickened and cheese is melted. Pour mixture over green beans and top with a layer of stuffing.

Bake for 25 to 30 minutes.

*I used French onions on top instead. Put on 5 minutes before end of cooking time.

CINNABON CINNAMON ROLL FROSTING

2008-08-04T16:56:00.000-05:00

4 oz. cream cheese, softened
¼ cup butter, softened
2½-3 cups powdered sugar
2 tsp. vanilla
1½ tsp. milk

Cream ingredients together until desired consistency.

MUSTARD POPPY SEED DRESSING

2008-06-02T16:14:00.001-05:00

1 cup sugar
¾ cup apple cider vinegar
1¾ tsp. salt
2 Tbsp. prepared mustard
2 Tbsp. poppy seed
1 small to medium red onion, quartered*
1¾ cup olive or canola oil

Place all ingredients in blender. Blend until onion is finely chopped and mixture is thickened. Delicious on raw vegetables, salads, and marinades for meat, tacos, etc. Makes about 4 cups.

*I put onions in a food processor and chop super fine before putting them into the blender.

ORANGE TAPIOCA SALAD

2008-06-02T15:47:00.000-05:00

3 cups water
1 (3 oz.) pkg. orange jello
1 (3.4 oz.) pkg. instant vanilla pudding
1 (3 oz.) pkg. tapioca pudding mix
1 (15 oz.) can mandarin oranges, drained
1 (8 oz.) can crushed pineapple
1 (8 oz.) ctn. frozen whipped topping, thawed

In a saucepan, bring water to a boil. Whisk in gelatin and pudding mixes. Return to a boil, stirring constantly; boil for 1 minute. Remove from the heat and cool completely.

Fold in oranges, pineapple, and whipped topping. Spoon into a serving bowl. Cover and refrigerate for 2 hours.

CROCKPOT CREAMED CORN

2008-05-22T16:57:00.001-05:00

2 (1 lb.) bags frozen corn
1 (8 oz.) pkg. cream cheese, cubed
2 Tbsp. sugar
¼ cup milk
4 Tbsp. butter

Combine all ingredients in crockpot. Cook on LOW for 4 hours.

NYE'S MEATLOAF or MEATBALLS

2008-05-22T16:46:00.001-05:00

Beat well: 2 eggs

Add:

¾ cup milk
1 small chopped onion
1 tsp. salt
¼ tsp. nutmeg
¼ tsp. sugar
dash of pepper
1 lb. ground beef
½ lb. ground pork or mild sausage
¾ cup bread crumbs (French or Italian are best. May also use soda cracker crumbs and cut down on the salt, or rolled oats.)

Mix well with your hands, keeping it light.

Shape into a meat loaf, and cover with a sauce of:
3 Tbsp. brown sugar
1 tsp. table mustard
⅓ cup catsup
a little garlic powder if desired

Bake at 350º for about 1 hour.

For meatballs, form mixture into balls and put them on baking dish raw. Pour 1 can of undiluted tomato soup over them. Bake same as the meatloaf.

SOY SAUCE CHICKEN

2008-02-12T07:46:00.000-06:00

4 chicken breasts, skinned and boned
1 cup sour cream
¼ cup soy sauce
¼ tsp. black pepper (optional)

Place chicken in greased casserole dish. Mix sour cream, soy sauce and black pepper together. Spread over chicken. Bake covered at 350° for 1 hour.

Serve over rice. (I like to put rice in a tortilla with the chicken on top and wrap it up like a burrito.)

BAKED POTATO AND BACON SOUP

2008-02-06T12:30:00.001-06:00

⅔ cup butter
⅔ cup flour
4 cups milk
3 cups half & half (or milk)
4 large baking potatoes, baked, cooled, peeled, & cubed (4 cups)
4 green onions, sliced
12 slices bacon, cooked and crumbled
1½ cups shredded Cheddar cheese
1 cup sour cream
¾ tsp. salt
½ tsp. pepper

In a large soup pot, melt butter. Stir in flour; heat and stir until smooth. Gradually add milk and half & half, stirring constantly until thickened.

Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat; simmer for 10 minutes.

Add remaining ingredients; stir until cheese is melted. Serve immediately.

MICROWAVE PEANUT BRITTLE

2007-12-19T08:36:00.000-06:00

1 cup sugar
½ cup light corn syrup
1 pinch salt (optional)
1½ cups dry roasted peanuts
1 Tbsp. butter
1 tsp. vanilla
1 tsp. baking soda

Grease a baking sheet and set aside. In a glass bowl combine, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High (700 W); Mixture should be bubbly. Stir in butter, vanilla, and peanuts; cook 2 to 3 minutes longer.

Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes or until set. Break into pieces and store in airtight container.

*** Place baking sheet in 200° oven while peanut brittle is baking and remove just before pouring. This will give you a little more work time to spread the peanut brittle to the thickness you like.

PEANUT BUTTER POPCORN

2007-10-16T08:41:00.000-05:00

4 qt. popped corn
1 cup sugar
1 cup corn syrup
1 cup peanut butter
1 tsp. vanilla

Pop about 4 quarts (1½ - 2 batches air popped) popcorn. Set aside. In saucepan, combine sugar and corn syrup, stirring until it comes to a rolling boil. Remove from heat and add peanut butter and vanilla. Stir until combined and then pour over popcorn, coating as much of the popcorn as you can.

SOUR CREAM CHOCOLATE CHIP MUFFINS

2007-10-11T08:44:00.000-05:00

Mix in Bowl A:
1½ cups flour
⅔ cup sugar
¾ tsp. baking soda
¾ tsp. baking powder

Mix in Bowl B:
5 Tbsp. butter
1 egg
1 cup sour cream
1 tsp. vanilla

Other ingredient:
¾ cup chocolate chips

Combine bowls A & B. Fold in chocolate chips. Fill greased muffin tins ¾ full. Bake at 350º for about 15 to 20 minutes or until done.

BANANA PECAN MUFFINS

2007-09-25T12:37:00.000-05:00

3 smashed bananas
1 cup sugar
½ cup butter
1 egg
2 cups flour
1 tsp. baking powder
⅓ tsp. baking soda
¼ tsp. salt
½ tsp. vanilla
½ cup pecans

Cream together butter and sugar. Add bananas and egg; beat well. Sift dry ingredients (or stir with wire whisk). Add slowly to the banana mixture until just incorporated. Fold in vanilla and pecans. Grease muffin tins. Bake at 350º for about 15 to 20 minutes or until done.

YUMMY GREEN BEANS

2007-08-01T15:16:00.003-05:00

1 pkg. frozen cut green beans or 1 lb. fresh, cooked
4 strips bacon, cooked and crumbled
1 can cream of mushroom soup (undiluted)
Cheddar cheese, shredded

In 1½ quart baking dish, layer half the green beans, half the soup, half the cheese, and half the bacon. Repeat. Bake at 350º for 25 minutes.

GREEN BEAN CASSEROLE

2007-08-01T15:16:00.001-05:00

¾ cup milk
⅛ tsp. pepper
1 can (10¾ oz.) cream of mushroom soup
2 pkgs. (9 oz.) frozen cut green beans, thawed OR 2 cans (14.5 oz.) green beans, drained.
1 can (2.8 oz.) French’s Fried Onions

Mix above ingredients (except French Fried Onions) in a 1½ quart casserole dish. Bake at 350º for 30 minutes or until hot. Stir, then top with onions. Bake another 5 minutes or until onions are golden brown.

COOL VEGGI PIZZA

2007-08-01T15:15:00.000-05:00

1-2 pkgs. (8 oz.) refrigerated crescent rolls
1 pkg. (8 oz.) cream cheese, softened
1½ tsp. mayonnaise
1 garlic clove, finely minced
1 tsp. All-Purpose Dill Mix OR 1 envelope ranch salad dressing mix
2 cups assorted fresh vegetables
¼ cup cheddar cheese, shredded

Preheat oven to 350º. Unroll crescent dough; separate into 8 triangles. Place on large round stone with points towards middle and wide ends on the outside. Roll out the dough, pressing seams together to seal. Bake 12-15 minutes or until light golden brown. Remove from oven. Cool completely.

In separate bowl, combine cream cheese, mayonnaise, garlic and Dill Mix. Mix well. Spread cream cheese mixture evenly over top of crust.

Prepare the vegetables by slicing, dicing, or coarsely chopping. Sprinkle vegetables over top of pizza. Grate cheese over vegetables. Cut and serve.

CHOW GING

2007-08-01T15:14:00.000-05:00

Heat in a large skillet ½ cup salad oil.
Add:
1 can (5 oz.) water chestnuts, sliced
1 can (5 oz.) bamboo shoots (optional)
2 cups thinly sliced celery
2 cups shredded cabbage
1 can (4 oz.) mushrooms
1 large green pepper cut in thin strips
1 pkg. (10 oz.) frozen french-style green beans, thawed
9 green onions, sliced in 1 inch pieces
2 garlic cloves, minced
1 cup carrots, thinly sliced horizontally
2 large scrambled eggs (optional)
Frozen peas (optional)

Fry for one minute
Add and bring to a boil:
1 Tbsp. sugar
¼ tsp. pepper
1 tsp. salt
2 cups chicken broth

Simmer 10 minutes
Add, cooking until thickened:
3 Tbsp. cornstarch
¼ cup water
¼ cup soy sauce

Serve immediately over rice or chow mein noodles.

CREAMY BROCCOLI CABBAGE

2007-08-01T15:13:00.004-05:00

4 cups shredded cabbage
½ pound fresh broccoli florets
4 oz. cream cheese, cubed
2 Tbsp. butter or margarine
salt to taste

Place cabbage and broccoli in a saucepan; add 1 inch of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender.

Meanwhile, in another saucepan, melt butter. Stir in cream cheese until melted. Drain vegetables; top with cream sauce. Add salt and toss to coat.

BROCCOLI HAM RING

2007-08-01T15:13:00.003-05:00

4 oz. ham, chopped
¼ lb. broccoli, chopped
¼ cup onion, chopped
¼ cup fresh parsley, snipped
2 Tbsp. Dijon mustard
1 tsp. lemon juice
1½ cups shredded Swiss/Cheddar
2 pkgs. refrigerated crescent rolls
cheese

Mix together ham, broccoli, and onion. Add parsley, cheese, mustard and lemon juice; mix well.

To form ring, unroll crescent dough, separate into 16 triangles. Arrange triangles in circle on baking sheet, with wide ends of triangles overlapping in center and points toward the outside. (There should be a 5-inch diameter opening in center.) Scoop mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.)

Bake at 350º for 25-30 minutes or until deep golden brown.

BROCCOLI SUPREME

2007-08-01T15:13:00.001-05:00

1 pkg. (10 oz.) frozen chopped broccoli
1 egg, beaten slightly
1 large can cream style corn
1 Tbsp. grated onion
1 tsp. pepper
3 Tbsp. butter, melted
1 cup herb season stuffing mix
1 can (4 oz.) mushrooms, drained (optional)
1 can (5 oz.) sliced water chestnuts (optional)

Combine broccoli, egg, corn, onion, pepper, mushrooms and water chestnuts in large bowl. Combine butter and stuffing mix. Add all but ¼ cup to the broccoli. Put broccoli mixture in casserole dish. Sprinkle ¼ cup stuffing mixture on top of casserole. Bake uncovered 35-40 minutes at 350º.

HERBED CARROTS

2007-08-01T15:12:00.002-05:00

1 lb. baby carrots
1½ tsp. dried marjoram or rosemary
½ cup onion, finely chopped
3 Tbsp. butter
salt & pepper to taste

Steam or boil carrots until tender; set aside. Melt butter in a saucepan over medium to medium-high heat. Add onions and herbs; cook until onion is translucent. Add in carrots; stir to coat with onions and herbs. Cook for another 2 to 3 minutes. Season with salt and pepper to taste.

GLAZED CARROTS

2007-08-01T15:12:00.001-05:00

2- 16 oz fresh baby carrots
½ cup butter or margarine
½ cup packed brown sugar
2 envelopes ranch salad dressing mix*

Place carrots in a saucepan; add 1 inch of water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until crisp-tender. Drain and set aside. In the same pan, combine butter, brown sugar and salad dressing mix until well blended. Add carrots. Cook and stir over medium heat for 5 minutes or until glazed.

*One package of mix would be sufficient. With two it seems that there is too much seasoning.

CLAM CHOWDER

2007-08-01T15:11:00.001-05:00

2 (6 oz.) cans minced clams
1 cup onions, chopped fine
1 cup celery, chopped fine
3 cups potatoes, diced fine
¾ cup butter
¾ cup flour
1 qt. half & half
1½ tsp. salt
⅛ tsp. pepper
1½ tsp. sugar

Drain juice from clams and pour over vegetables in medium saucepan. Add enough water to barely cover vegetables and simmer over medium heat until potatoes are tender.

In meantime, melt butter; add flour, blend, and cook a minute or two. Add half & half; cook, stirring until smooth and thick. Add undrained vegetables and clams. Add salt, pepper, and sugar.

This makes great cheese soup, just omit the clams and add process cheese (4 oz.).

BLACK & WHITE CHICKEN CHILI

2007-08-01T15:10:00.004-05:00

8 boneless, skinless chicken breasts
1 (14 oz.) can chicken broth
1 large onion, chopped
2 fresh jalapeño peppers, seeded & finely chopped
1 Tbsp. chopped garlic
2 (15 oz.) cans Great Northern beans, undrained
2 (15 oz.) cans black beans, drained
1 Tbsp. chili powder
1½ tsp. ground cumin
½ tsp. salt

Cut chicken into ½” cubes. Spray large, deep pot or saucepan with nonstick cooking spray. Heat over medium-high. Add chicken; cook 2 minutes, stirring frequently. Add onion, chilies and garlic. Cook 5 minutes longer, stirring occasionally. Add remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 20-30 minutes or until chicken is done.

Top individual servings with sour cream.

SLOW COOKER TUSCAN BEEF STEW

2007-08-01T15:10:00.003-05:00

2 lbs. beef for stew, cut into 1" pieces
1 (10.75 oz.) can tomato soup
1 can condensed beef broth
½ cup red wine or water
3 large carrots, cut into 1" pieces
1 (14½ oz.) can diced Italian-style tomatoes
1 tsp. Italian Seasoning, crushed
½ tsp. garlic powder
2 cans white kidney beans, drained (cannellini)

Mix soup, broth, water, beef, tomatoes, carrots, Italian seasoning, and garlic in 3½ quart slow cooker.

Cover and cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours). Stir in beans. Turn heat to HIGH and cook 10 minutes.

WAGON WHEEL CHILI

2007-08-01T15:10:00.001-05:00

2 cups uncooked wagon wheel or spiral pasta
1 can (15 oz) chili
1 can (8 oz) tomato sauce
3 Tbsp. ketchup
½ tsp. chili powder
Shredded cheddar cheese, optional

Cook pasta according to package directions. Meanwhile, in a large saucepan, combine the chili, tomato sauce, ketchup and chili powder. Mix well; heat through. Drain and rinse pasta; stir into chili. Garnish with cheese if desired.

STEAK AND BLACK BEAN CHILI

2007-08-01T15:09:00.000-05:00

1 (abt. ¾ lb.) beef steak
1 tsp. vegetable oil
1 cup chopped onion
2 (15 oz.) cans black beans, rinsed and drained
1 (15 oz.) can diced tomatoes (undrained)
1 cup chopped green bell pepper
2 cloves garlic, minced
1 cup chopped red bell pepper
1 jalapeno pepper, minced
1 cube beef bouillon
2 Tbsp. chili powder
½ tsp. sugar
1 cup chopped tomato
⅔ cup sliced green onions with tops
6 Tbsp. reduced fat sour cream

Trim fat from steak; cut steak into ½ inch cubes. Heat oil in large nonstick saucepan over medium heat until hot. Add steak, onion, and garlic; cook and stir 5 minutes, or until meat is no longer pink.

Add beans, diced tomatoes with juice, bell peppers, jalapeno pepper, bouillon, chili powder, and sugar. Bring to a boil; reduce heat to low.

Simmer covered for 30 to 45 minutes. Top with chopped tomato, green onions, and sour cream. Works well in crockpot as well on HIGH for 4 hours.

CHILI

2007-08-01T08:16:00.001-05:00

2 medium stalk celery, chopped
1 large onion, chopped
2 (16 oz.) cans unsalted tomatoes
1 (8 oz.) can tomato sauce
1 lb. ground hamburger, cooked
2 (30 oz.) cans kidney beans, rinsed & drained OR 6¼ cups cooked kidney beans (1 pkg. dry kidney beans)
½ to 1½ tsp. chili powder, to taste
⅛ tsp. garlic powder
½ tsp. pepper
5 cups water

Combine all ingredients. Bring to a boil (large bubbles forming). Reduce to medium heat (bubbling lightly). Cook partially covered for 3 to 3 ½ hours, stirring occasionally. Refrigerate leftovers. Chili can be frozen in single serving containers or a large container.

FRENCH MARKET SOUP

2007-08-01T08:14:00.002-05:00

1st DAY:
Dry mix ⅓ cup of each; for a total of 3⅓ cups

black beans
chick peas
lentils
navy beans
pinto beans
pearl barley
red kidney beans
split peas
baby lima beans
blackeyed peas

Wash and drain mix. Add enough water to cover mix and 1 Tbsp. salt. Soak overnight.
Cook 1½ lbs. chicken and 1 ham hock; remove meat and refrigerate.

2nd DAY:
Drain beans. Add 3½ qts. water plus 2-3 tsp. Bouquet Garni seasoning. Simmer 3 hours. Add:

cooked chicken
cooked ham
1 lb. sliced smoked sausage
2 cloves garlic
1 qt. canned tomatoes (cut up)
2 medium onions
6 stalks celery chopped
1 large green pepper, chopped
¼ - ½ tsp. red pepper

Cover and simmer 1½ hours.

ITALIAN VEGETABLE SOUP

2007-08-01T08:14:00.001-05:00

1 (14.5 oz.) can chicken broth
1 medium potato, peeled and cubed
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
½ cup frozen peas
1 bay leaf
1 tsp. Italian seasoning
⅛ tsp. pepper
½ cup small shell pasta, cooked and drained
1 (14.5 oz.) can diced tomatoes, (undrained)

In a large pan, combine first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender.

Add the pasta and tomatoes; heat through. Discard bay leaf before serving.

CREAM OF CARROT SOUP

2007-08-01T08:13:00.002-05:00

½ cup cooked rice
4 large carrots (1 lb.) sliced
1 small stalk celery, chopped w/ leaves
2 tsp. chicken bouillon granules
¾ cup cream
1 med. onion, chopped
1½ cups water
1 tsp. salt
white pepper

Place carrots, onion, and celery in saucepan with water and bouillon. Bring to a boil, cover, reduce heat; simmer 15 minutes or until carrots are tender.

When vegetables are tender, drain most of liquid into a cup and save. Puree vegetables and rice in food processor or blender until smooth. Add salt and pepper, and with machine running, add reserve broth. Return soup to pot. If serving immediately, whisk cream into soup, adjust the seasoning, and heat but don’t boil. If serving later, refrigerate without cream and add just before reheating.

GARDEN CHOWDER

2007-08-01T08:13:00.001-05:00

2 med. zucchini, chopped
1 med. onion, chopped
2 Tbsp. minced fresh parsley
1 tsp. dried basil
½ cup butter or margarine
⅓ cup flour
1 tsp. salt
¼ tsp. pepper
3 cups water
3 chicken bouillon cubes
1 tsp. lemon juice
1 can diced tomatoes
1 can evaporated milk
1 (10 oz.) pkg. frozen corn
¼ cup grated Parmesan cheese
2 cups shredded Cheddar cheese
Pinch of sugar (optional)

In a Dutch oven or soup kettle over medium heat, sauté the zucchini, onion, parsley, and basil in butter until vegetables are tender.

Stir in flour, salt, and pepper. Gradually stir in water. Add the bouillon and lemon juice; mix well. Bring to a boil; cook and stir for 2 minutes.

Add tomatoes, milk, and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender.

Just before serving, stir in cheeses until melted. Add sugar and garnish with parsley if desired.

CARAMEL BANANAS

2007-08-01T08:12:00.001-05:00

brown sugar (enough to cover bananas)
bananas (cut in ¼ inch slices or smaller)
1 Tbsp. butter
maple syrup

Heat skillet with butter. Cover bananas with brown sugar until well coated. Cook on medium-high heat for a couple of minutes. Turn bananas, add maple syrup, and cook on other side for a couple more minutes.

When it is caramelized to your liking, remove from heat and serve over ice cream, French toast, waffles, pancakes, etc.

CREAM SAUCE

2007-08-01T08:11:00.002-05:00

1 stick real butter
1 cup sugar
1 pint heavy cream
1 tsp. vanilla extract

Mix together in saucepan and bring to a full boil. Pour on top of CRANBERRY PUDDING MUFFINS.

BARBECUE SAUCE

2007-08-01T08:11:00.001-05:00

1 cup ketchup
½ tsp. liquid smoke
¾ cup packed brown sugar
¼ tsp. garlic
¼ cup chopped onion

Combine ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 2 minutes, stirring frequently.

ITALIAN CHOPPED SALAD

2007-08-01T07:58:00.003-05:00

4 cups torn romaine lettuce
1½ cups chopped, cooked chicken breasts
1 cup cooked small pasta, (rotini or fusilli)
1 cup cauliflower florets
2 cups chopped tomatoes
1 cup chopped green peppers
½ cup Natural Italian Style Cheese Crumbles
½ cup Zesty Italian Dressing
¼ cup Grated Parmesan Cheese
4 slices bacon, cooked crisply and crumbled

Place 1½ cups of the romaine in each of 4 salad bowls.

Combine chicken, pasta, cauliflower, tomatoes, peppers and cheese crumbles in large bowl. Add dressing; toss lightly. Spoon evenly over romaine.

Sprinkle with Parmesan cheese. Top with 4 slices bacon, crisply cooked and crumbled just before serving.

LEMON PUDDING FRUIT SALAD

2007-08-01T07:58:00.001-05:00

1 large can fruit cocktail
1 can chunk pineapple
1 large can mandarin oranges
1 pkg. lemon pudding
Bananas & coconut, optional

Drain fruit; set aside 1 cup pineapple juice & mix with lemon pudding. Add drained fruit to pudding. Just before serving add sliced bananas (dip in lemon juice to prevent browning) and /or coconut.

RED-HOT CANDY FLUFF

2007-08-01T07:57:00.002-05:00

1 (20 oz.) can crushed pineapple, drained
¼ cup red-hot candies
2 cups miniature marshmallows
1 (8 oz.) cool whip, thawed

Combine pineapple and red-hot candies in a bowl and refrigerate overnight or at least 6 hours.

Add cool whip and marshmallows. Refrigerate until ready to serve.

JELL-O MAGIC MOUSSE

2007-08-01T07:57:00.001-05:00

3 cups boiling water
1 (6 oz.) pkg. any flavor Jell-o Gelatin
1 (16 oz.) tub Cool Whip Whipped Topping, thawed

Stir boiling water into dry gelatin mix in medium bowl at least two minutes until completely dissolved. Add whipped topping to hot gelatin; stir with wire whisk until whipped topping is completely melted and mixture is well blended. (Mixture will still be thin.)

Pour into 10 glasses, or a 6-cup mold, or a glass bowl sprayed with cooking spray.

Refrigerate for 8 hours or overnight. If using a large mold, unmold onto serving plate just before serving. Store leftover dessert in refrigerator.

STRAWBERRIES & CREAM JELL-O

2007-08-01T07:56:00.002-05:00

1 large pkg. strawberry jello
1 pkg, frozen strawberries or 1½ cups your own frozen
and sprinkled with ¼ cup sugar, cut up
1 (15 oz.) can crushed pineapple, drained
Cool Whip

Dissolve jello according to directions except use juice from pineapple and strawberries as part of the liquid. Mix drained pineapple and cut-up strawberries in jello. Let set until partially set.

Fold in 1 to 2 cups whipped cream. Return to refrigerator to finish setting (several hours). (Use a large oblong dish.)

PEAR JELL-O

2007-08-01T07:56:00.001-05:00

1 can pears, drained w/ juice reserved
3 oz. pkg. any flavor jell-o
1 (8 oz.) Cool Whip
3 oz. cream cheese, softened
2 Tbsp. Half & Half (okay if not used)

Take reserved pear juice and add water to make 1 cup. Heat juice to a boil, then add to Jell-o. Let Jell-o cool but not set.

Mix cream cheese, half & half, and cool whip until creamy. Cut up pears into tiny pieces. Add pears and cream cheese/cool whip mixture to the cooled Jell-o.

Refrigerate and let mixture set up. Stir and serve.

ORANGE SALAD

2007-08-01T07:55:00.002-05:00

2 (3 oz.) orange jell-o
2 (3 oz.) cook and serve vanilla pudding
2 (11 oz.) cans mandarin oranges, drained
12 oz. Cool Whip

Make pudding according to directions, but use WATER instead of milk. After it comes to a boil, take off heat and add Jell-o.

Refrigerate for 2 hours, then stir in Cool Whip completely, and oranges. Chill until you serve it.

TODAY’S TUNA SALAD

2007-08-01T07:55:00.001-05:00

1 can (6 oz.) tuna, drained & flaked
⅓ cup Miracle Whip
¼ cup chopped green pepper
¼ cup chopped onion

Mix all ingredients together, refrigerate until ready to serve.

BROCCOLI SALAD

2007-08-01T07:54:00.001-05:00

2 heads broccoli, cut into bite sizes
½ cup chopped white onions
½ cup white raisins or cranberries
½ cup sunflower seeds
8 strips of crisp bacon, crumbled

Mix all ingredients together and mix with dressing below. Chill.

Dressing:
1 cup (or less) mayonnaise
2 Tbsp. vinegar
2 Tbsp. sugar

SEVEN LAYER SALAD

2007-08-01T07:53:00.000-05:00

1 head of lettuce
4-6 oz. cheddar cheese, grated
8 strips bacon, cooked & crumbled
1 pkg. (10 oz.) frozen peas, rinsed
shredded carrots
1½ cups mayonnaise
2 Tbsp. sugar-sprinkle on top of mayonnaise
½ cup chopped celery
½ cup green onion
½ cup green pepper, chopped

Shred or dice lettuce. Fill large dish ½ full of lettuce. Layer celery, peas, carrots, onion, pepper, mayonnaise, sugar, cheese and bacon. Garnish with boiled eggs. Cover with plastic wrap. Seal. Refrigerate for 8 hours.

LEMON HERB DRESSING

2007-08-01T07:52:00.000-05:00

½ cup lemon juice
1 Tbsp. vegetable oil
2 tsp. salt
1 tsp. pepper
1 tsp. marjoram
1 Tbsp. parsley

In a small bowl mix all ingredients together. Pour over fresh green salad right before serving.

EASY CHIVE AND ONION STUFFED CHICKEN

2007-08-01T07:50:00.001-05:00

4 to 6 chicken breasts, pounded to ½ inch thickness
1 container chive and onion cream cheese
4 to 6 slices bacon (to match no. of chicken breasts)

After pounding chicken, spread with 1 or 1½ tablespoons chive and onion cream cheese. It’s easiest if you spread it with your fingers. Roll up chicken. Wrap with 1 bacon strip; pin tight with toothpick. Bake at 400° for 30 minutes, then broil 3 to 5 minutes to crisp bacon.

CHICKEN HOLIDAY WREATH

2007-08-01T07:49:00.000-05:00

½ cup red bell pepper, chopped
½ cup broccoli, chopped
¼ cup canned water chestnuts, drained & chopped
2 Tbsp. onion, chopped
1 can (5 oz.) chunk white chicken, drained and flaked
1 cup shredded Colby & Monterey Jack cheese blend
⅔ cup canned condensed cream of chicken soup
2 pkgs. (8 oz. each) refrigerated crescent rolls

Combine all ingredients except crescent rolls; mixing well.

To form ring, unroll crescent dough, separate into 16 triangles. Arrange triangles in circle on baking sheet, with wide ends of triangles overlapping in center and points toward the outside. (There should be a 5-inch diameter opening in center.) Scoop mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.)

Bake at 350º for 25-30 minutes or until deep golden brown.

CHICKEN CORDON BLEU

2007-08-01T07:47:00.004-05:00

4 chicken breasts
4 thin slices ham
4 slices Swiss cheese
1½ cups bread crumbs
¼ cup Parmesan cheese
2 Tbsp. dry parsley flakes
1 tsp. salt
½ tsp. pepper
½ cube butter, melted

Pound chicken on bone side or carefully slice breast in half and open up. Place ham and cheese on top. Roll. Combine remaining dry ingredients, except butter. Dip in butter and roll in bread crumb mixture. Bake at 350° for 45 minutes.

Sauce for Chicken Cordon Bleu:

1 can cream of chicken soup
⅓ cup milk
½ cup sour cream

Heat all ingredients in a saucepan. Spoon over chicken just before serving.

BAKE CHICKEN WITH RICE

2007-08-01T07:47:00.003-05:00

1½ cups uncooked rice
1 pkg. dry onion soup mix
1½ cups shredded cheddar cheese
3 cups cold water
1 can cream of chicken soup
3 to 4 lbs. boneless chicken breasts, NOT cooked

Spread uncooked rice into casserole dish. Sprinkle dry soup mix over the rice. Sprinkle half of the cheese on top of the rice. Pour water over the rice mixture and salt to taste. Place chicken breasts on top. Spread cream of chicken soup over chicken. Bake at 350° for 1 hour, uncovered. Cover with foil and bake half hour more. Sprinkle with remaining cheese over top as you take it from the oven.

PINEAPPLE CHICKEN

2007-08-01T07:47:00.001-05:00

5 lbs. boneless chicken
1 (20 oz.) can crushed pineapple
4 Tbsp. corn starch
2 tsp. garlic powder
1½ cups sugar
½ tsp. powdered ginger
1 cup soy sauce
¼ tsp. black pepper
½ cup white vinegar

Line 9 x 13 pan with foil. Arrange chicken in pan. Pour crushed pineapple over top. Cook remaining ingredients in saucepan until it boils. Pour sauce over chicken & pineapple. Bake uncovered at 350° for 1½ hours.

CHICKEN FETTUCCINE

2007-08-01T07:46:00.002-05:00

4 cups cooked fettuccine
⅔ cup butter
½ tsp. garlic
½ tsp. pepper
½ cup chopped onion
1½ cups raw diced chicken
1½ cups zucchini, sliced & quartered
1 tsp. Lawry’s Seasoned Salt
2 cups whipping cream
⅔ cup sour cream
½ cup Parmesan cheese

Heat butter, garlic, pepper and onion. Add chicken, zucchini, and ½ season salt. Brown chicken on all sides. Add cooked pasta and remaining season salt. Add whipping cream and sour cream. Stir well. Cook 4-5 minutes until a thick sauce. Add parmesan cheese; blend well. Serve warm.

CHICKEN ENCHILADAS

2007-08-01T07:46:00.001-05:00

1 large fryer, cooked and boned
1 cup chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
½ cup chicken broth
2-3 Tbsp. green chilies, chopped
1 dozen tortillas, torn into pieces
½ lb. cheddar cheese

Cook chicken in boiling, salted water until tender. Save stock. Debone chicken and cut into pieces. Mix onion, soups, broth, and green chilies in a bowl.

Grease a 2 quart casserole and place a layer of tortilla pieces on the bottom. Add a layer of soup mixture, then chicken pieces, then grated cheese. Repeat, ending with cheese. Bake at 350° uncovered for 45 minutes.

SOUR CREAM ENCHILADA CASSEROLE

2007-08-01T07:45:00.000-05:00

2 cans cream of chicken soup
1 small carton sour cream
1 large onion, diced
1 (4 oz.) can diced green chilies
diced turkey or chicken, cooked
1 pkg. flour tortillas
1 lb. cheddar cheese, grated

Mix soup, sour cream, onion, chilies, and chicken in a bowl. In a 9 x 13 or square dish, layer tortillas (about 2 or 3), soup mixture, and cheese. Repeat layers, ending with cheese. Bake at 350-375° for about 25 minutes.

Or make in microwavable dish, and microwave 15-20 minutes or until middle is bubbly.

ZUCCHINI CHICKEN PARMESAN

2007-08-01T07:42:00.000-05:00

2 whole chicken breasts, halved and skinned
6 Tbsp. olive oil, divided
1 medium onion, diced
1 clove garlic, minced
2 cans (10 oz.) tomato puree
1 tsp. salt
¼ tsp. pepper
⅛ tsp. ground oregano*
1 egg, beaten
¼ cup dry bread crumbs
¼ cup plus 3 Tbsp. Parmesan cheese
1 cup shredded Mozzarella cheese
1 lb. zucchini, sliced

In medium saucepan, heat 3 Tbsp. of the olive oil; add onion and garlic and cook about 5 minutes or until onion is translucent. Add puree, salt, pepper, and oregano; stir. Cover and simmer over low heat, stirring occasionally, for ½ hour.

Dip chicken in egg, then in a combination of bread crumbs and ¼ cup of the Parmesan cheese. Turn to coat chicken completely. In a large frying pan. Place remaining 3 Tbsp. oil. Add chicken and cook, turning, about 8 minutes or until brown on both sides.

Place chicken in shallow baking pan. Spread with ½ of tomato sauce, then with ½ of Mozzarella cheese. Arrange zucchini over all. Spread with remaining tomato sauce, then remaining Mozzarella cheese. Sprinkle with remaining 3 Tbsp. Parmesan cheese.

Bake uncovered at 375° for 50 to 55 minutes.

*I use 1 to 2 tsp. oregano, and bake covered for 35 minutes and uncovered for 25 minutes.

TURKEY (CHICKEN) POT PIE

2007-08-01T07:41:00.002-05:00

1 cup Miracle Whip
¼ tsp. pepper
¼ cup flour
1½ cups milk
2 tsp. chicken bouillon
2 cups chopped turkey or chicken
2 (10 oz.) frozen mixed vegetables, thawed & drained
1 pkg. (15 oz.) refrigerated pie crusts (2 crusts)
2 cups chicken or turkey gravy

Mix dressing, flour, bouillon and pepper in saucepan. Gradually stir in milk until smooth. Stirring frequently, cook on medium-low heat until mixture thickens. Add gravy, turkey and vegetables.

Place 1 pie crust into deep 10-inch pie plate. Spoon mixture into pie plate. Cover with 1 pie crust; seal and flute edge. Cut several slits to permit steam to escape. Cut any remaining pie crust into decorative shapes and place on pie. Place pie on cookie sheet. Bake at 425° for 30-35 minutes or until browned.

CRISPY CHICKEN WONTONS

2007-08-01T07:41:00.001-05:00

3 cups finely chopped cooked chicken
½ cup shredded carrot
¼ cup finely chopped water chestnuts
1 Tbsp. water
1 Tbsp. soy sauce
2 tsp. cornstarch
½ to 1 tsp. ground ginger
1 package (16 oz.) wonton wrappers*
2 Tbsp. butter or margarine, melted
1 Tbsp. vegetable oil
Plum or sweet-sour sauce

In a bowl, combine chicken, carrots and water chestnuts. In another bowl, combine cornstarch, water, soy sauce and ginger until smooth. Add to chicken mixture; toss to coat. Spoon 1 teaspoon of filling in the center of each wonton wrapper. Moisten edges with water. Bring opposite points together; pinch to seal. Place on greased baking sheets. Combing butter and oil; brush over wontons. Bake at 375° for 10-12 minutes or until golden brown. Serve with plum or sweet-sour sauce.

*Fill wonton wrappers a few at a time, keeping the others covered until ready to use.