Cooking It EASY!

Fruit Salsa and Cinnamon Tortilla Chips

2011-03-25T13:26:00.000-07:00

This is always a big hit!

Salsa:

2 1-lb. packages of strawberries
6 kiwis
2 Mangos
2-4 Large Fuiji Apples
2 Peaches (optional)
3 TBSP Strawberry Jam
1 TBSP Raspberry Jam
4 TBSP Granulated Sugar
2 TBSP Brown Sugar
Juice from 3-4 limes (Depending on size)

Chop fruit up into small bits. Mix together with sugar, jams, and lime juice. Serve immediately or chill until ready to serve.

Serve with Cinnamon Tortilla chips (to make them, spread butter on tortillas and sprinkle cinnamon and sugar on top and then broil in the oven. OR you can purchase the Cinnamon Chips at Taco Time--WAY easier!)

Strawberry Cheesecake Tartlets

2010-05-11T08:32:00.000-07:00

2 pkg. Betty Crocker Sugar Cookie Mix, mixed according to package directions for roll-out cookies.
(2/3 cup butter, 2 TBSP Flour, 2 Eggs)
8oz. Cream Cheese
1 (8 oz. ) tub whipped topping
½ cup powdered sugar
1 tsp. Vanilla
2 lbs. Fresh Strawberries, sliced and fanned (OR 1 tub frozen sweetened sliced strawberries, thawed and thickened with Ultragel)

1. Preheat oven to 350*. Mix Cookie mix according to directions on package for rollout cookies.
2. Roll into 1 TBSP balls and press into 48 mini-muffin pans. (It should look like pie crust.)
3. Bake at 350* for 10-12 minutes or until golden brown. Press down the centers of the “crusts” one more time as they cool. Cool completely.
4. Meanwhile, mix together cream cheese, sugar, and vanilla. Add whipped topping and mix well.
5. Spoon into a Ziploc bag with the corner cut off. Pipe into the center of each tartlet.
6. Slice strawberries almost completely through, leaving a little section at the tip uncut. Fan out strawberries and place one on top of each tartlet.
7. Serve immediately or chill until ready to serve.

Makes 48 Tartlets.

Cream Cheese Danishes

2010-01-01T07:34:00.000-08:00

These Danishes are adapted from the Taste of Home Recipe. Thanks to Lindsay for sharing! Yumm!

16-24 RHODES Dinner Rolls, thawed but still cold
8 ounces cream cheese
1/2 cup sugar
2 teaspoons lemon juice

Glaze

1 cup confectioners' sugar
1 tablespoon butter, melted
3 to 4 tablespoons water
1/2 teaspoon vanilla

Flatten each roll into a 3-in. circle. Place on a large baking sheet coated with cooking spray. Cover and let rise until doubled. (You can put it on your dryer or near your wood stove or pellet stove to make it rise faster . . .)

Meanwhile, combine cream cheese, sugar and lemon juice; beat until smooth. Make an indentation in the center of each roll; fill with 1 tablespoon of the cream cheese mixture.
Bake at 350 degrees for 15-20 minutes or until light golden brown. Combine glaze ingredients; brush over warm rolls. Drizzle additional glaze over tops, if desired.

(I put a spoonful Cherry Pie Filling on top of each of them. One can of Pie Filling does about 24 rolls . . . )

Marshmallow Fondant!

2009-10-26T13:01:00.001-07:00

For my son's birthday this year, he wanted to bring Ghost Cupcakes to school for his class. Hmmm . . . how to do that . . . how to do that . . .

But then I found this and my troubles were over!

So here's the recipe for the Marshmallow Fondant that saved the day!

1 lb. marshmallows (name brand are a little whiter, but you can do either one)
2 lbs. powdered sugar
1/2 cup shortening
2-5 TBSP. water

Melt the marshmallows in a large bowl at 50% power, 30- second intervals, until melted. (At this point I put mine in my bosch and let that do the work but you can very easily do it by hand too . . . ) Add the powdered sugar and mix until combined. Add shortening and turn the mixer on and mix until completely worked in. (Add 2-5 TBSP of water if needed). If it's worked in really well, you can use it right away, or you can wrap it up and put it in the refrigerator overnight. Roll it out with a rolling pin really thin to use. Yum!

3 Musketeers Bars

2009-10-21T13:50:00.000-07:00

Have you ever wondered how to make these? Not as hard as you might think! (And I think they taste better!)

3 cups granulated sugar
3/4 cup light corn syrup
3/4 water
1/8 tsp. salt
3 egg whites
1/3 cup semisweet chocolate chips
2 bags milk chocolate (12 oz. each)

In a large saucepan, over medium heat, combine the sugar, corn syrup, water, and salt. Heat, stirring, to boiling, then continue to cook using a candy thermometer to monitor the temperature.

Meanwhile, beat the egg whites until they are stiff and form peaks. (Don't use a plastic bowl for this.)

When the sugar solution comes to 270* F (or the soft-crack stage), remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed. Continue to mix until the candy begins to harden to the consistency of dough. This may take as long as 20 minutes. At this point add the semisweet chocolate chips. (Remember that the candy must already be at the consistency of dough when you add the chocolate; the nougat will thicken no more after the chocolate is added.)

When the chocolate is thoroughly blended and the nougat has thickened, press it into a greased 9X9 inch pan. Refrigerate until firm, about 30 minutes. With a sharp knife, cut the candy in half down the middle of the pan. Then cut across into 7 segments to create a total of 14 bars.

Melt the milk chocolate chips in the microwave for 2 minutes on 50% power, stirring halfway through the heating time. Melt completely, but be careful not to overheat. Resting a bar on a fork, dip each bar into the chocolate to coat completely and place on wax paper.

Cool until firm at room temperature, 1-2 hours.

Makes 14 candy bars.

Crock Pot Cake

2009-10-08T13:11:00.000-07:00

1 package chocolate cake mix

1 container of sour cream (8 oz)

1 cup chocolate morsels

1 cup water

4 eggs

3/4 cup vegetable oil

1 package instant chocolate pudding mix

Spray crock pot with nonstick cooking spray. Mix cake mix, sour cream, chocolate morsels, water, egss, oil and pudding mix in a bowl by hand. Pour into crock pot. Cover and cook on low 6-8 hours or high 3-4 hours. Makes about 12 servings.

New York Cheesecake with Strawberries

2009-09-30T15:12:00.000-07:00

5 eight-ounce packages cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla extract
9 large eggs (or 8 extra large), room temperature
1/2 pint heavy whipping cream, room temperature

In the bowl of a standing mixer, add cream cheese, sugar and vanilla until thoroughly combined; about three minutes. Scrape down sides of bowl. Add eggs, one at a time, while beating at medium speed. Fold in heavy cream with a rubber spatula.

Pour mixture into a 10" springform pan and immediately place in a preheated 500 degree oven for 15 minutes. Turn down the oven to 200 degrees for 40 minutes. Make sure the middle is done by pressing on it with your finger, it should bounce back slightly to the touch. If it doesn't feel done continue to bake and check it every five minutes.

Cool completely and place in the refrigerator overnight. To unmold, run a knife around the edge of the pan and release.

*Note...because this a crustless recipe, it's possible your springform pan might leak slightly in the beginning. So before preheating the oven place a piece of aluminum foil on your the rack (nothing heavier) and as soon as you pour the batter in the pan, place it in the very hot oven.

Strawberry Sauce

1-1/2 cups sliced fresh strawberries
Sugar to taste

Place in the refrigerator and serve over cheesecake. Top with whipped cream if desired.

Amazing Uses of Powdered Milk!

2009-08-31T09:11:00.000-07:00

(Yes, I said, "Powdered Milk"--Who knew?)

I use High Desert non-fat dry milk (which is the brand we get from our LDS Church cannery). It mixes easy, in cold water. It can also be used to make a variety of dairy based products such as cream, whipped topping, yogurt and cottage cheese to mention a few. Here are the recipes I have!

Regular Milk:
Mix 3/4 cup powdered milk with 4 cups water. I put it in a blender for a minute or more. (It seems to make it more "milk" like. If you still don't like the taste of it, you can mix it with real milk (2% works best) 1:1 ratio. Or if you want to just drink it plain, try adding a drop or two of vanilla and a pinch of sugar. You'll be amazed!

Cream:
Whisk equal parts of powdered milk to cold water, and you'll end up with cream.

Instant hot chocolate:
Combine equal parts of powdered milk, cocoa powder and sugar, and whamo--you have instant hot chocolate on hand, just requiring hot water to serve. Play around with the exact quantities to suit your taste.

Whipped topping:
Nothing beats real whipped cream, I know. But here's a close second that is relatively guilt free and made with stuff you already have on hand.
Combine equal parts of ice water and powdered milk, and whip with an electric beater for a few minutes, until fluffy. Add a little sugar, a touch of lemon juice, and some vanilla for good measure. Beat until it is thick like whipped topping and spoon onto your dessert. Yum!

Homemade yogurt:
Although you have to use commercial yogurt to get this recipe going, it will go a long way.

Put a quart of prepared milk in a very clean jar. Add another half cup of milk powder to thicken the mixture a bit. Mix in a quarter cup of commercial yogurt to ensure it contains active bacterial culture. Stir well. Let the mixture sit in a warm place for about eight hours, until it is thick and creamy. Once it has the consistency you like, chill it and you're good to so. Add fresh fruit or jam or vanilla and a touch of sugar or honey for flavor if you wish.

Curds or cottage cheese or ricotta:
First you make curds. Bring one part powdered milk and two parts water to a boil. Remove from heat and drizzle in some vinegar (i.e. for every cup of water, add a tablespoon of vinegar). Stir lightly and let stand. You will see the milk separate, and you should have clear liquid and white curds. If the liquid is till milky, add more vinegar, stir, and let sit again. Pour the mixture through a cloth to retain the curds and rinse them in cool water.

For ricotta:
Simply blend the curds until smooth.

For cottage cheese:
Add some yogurt or evaporated milk and stir.

(And a special treat for those of you who hung in until the end)

Frosties (just like Wendy's)

1 1/2 to 2 Cups ice water
1 1/2 cups nonfat dry milk
2/3 cup sugar
1/4 cups unsweetened cocoa
1 tsp vanilla
1 to 1 1/2 trays of ice cubs
2 tablespoons corn oil
and a 5 second squirt of non-stick spray

I am not kidding, add the oil and the non-stick spray.

Place all items in the blender, it should be about 3/4 full. Use less water for thicker shakes.

Blend for a full 2 minutes, it makes 4 12 oz servings. (Don't think you will have the same results leaving out the oil or spray. Manufacturers add oils all the time to make things rich and creamy.) Enjoy

Cafe Rio Chicken

2009-07-25T19:32:00.000-07:00

My brother Jason is one of the BEST cooks I know. On a recent visit to his house, he made us "Cafe Rio" salad--renamed to Rosario salad by my mother--but that's another story . . . Anyway, it is the BEST!!!! Here's his recipe! He grilled it, but he said that sometimes he just puts it in the crockpot--whatever you want!

Chicken Breasts
Kraft Zesty Italian Dressing (for basting)
Salt (to marinade)
Onion Powder (base)
Chili Powder (Onion powder to chili powder is 2:1)
Garlic Powder (Onion Powder to Garlic Powder is 3:1)
Cumin (Chili Powder to Cumin is 4:1)
Black Pepper to taste

Mix spices to taste. (In parentheses are the approximate ratios). Salt the chicken breasts to marinade and then rub the spices on. Grill on a grill, using the dressing to baste. (Or just put it in the crockpot with your chicken and some water and then shred and add some extra dressing to taste) Shred chicken before serving, or just serve the whole chicken breast. It's THAT good! YUMO!

The BEST BBQ Chicken!

2009-07-25T18:35:00.001-07:00

Here's another recipe from my brother's chicken recipes!

Durke's Chicken and Rib Rub
KC Masterpiece Honey BBQ Sauce
Chicken Breasts

Rub Durke's chicken and rib rub on the chicken breasts. Put on the grill and baste with BBQ sauce. Easy AND Yummy!

Banana Nut Bread VT

2009-06-29T18:21:00.000-07:00

This banana nut bread is a recipe my mother found when bringing treats to ladies she visits monthly. It has quickly become an addiction to anyone who tries it!

4 Very ripe bananas mashed
1/2 C cooking oil
1 1/4 C sugar
1tsp vanilla
2 eggs
1/2 tsp soda
1/2 tsp salt
1 Cup chopped nuts (pecans or english walnuts)
1/2 C oatmeal (quick cooking)
2 C self rising flour

Mix and pour into 2 loaf pans or bundt pan greased and floured.
Bake at 325 degrees 1 hour to 1 hour and 15 minutes
cool 10 minutes before removing from pans

Nutrition Facts Banana Nut Bread VT
24 Servings

Amount Per Serving

Calories		183.5

Total Fat		9.0 g

	Saturated Fat	3.9 g

	Polyunsaturated Fat	1.2 g

	Monounsaturated Fat	2.3 g

Cholesterol		17.7 mg

Sodium		31.9 mg

Potassium		114.9 mg

Total Carbohydrate		24.9 g

	Dietary Fiber	1.4 g

	Sugars	13.1 g

Protein		2.5 g


Vitamin A	0.9 %

Vitamin B-12	0.7 %

Vitamin B-6	6.7 %

Vitamin C	3.1 %

Vitamin D	0.5 %

Vitamin E	4.9 %

Calcium	0.8 %

Copper	4.8 %

Folate	6.4 %

Iron	4.5 %

Magnesium	3.6 %

Manganese	16.3 %

Niacin	3.9 %

Pantothenic Acid	1.9 %

Phosphorus	3.6 %

Riboflavin	5.9 %

Selenium	7.5 %

Thiamin	8.4 %

Zinc	2.5 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Shelf Reliance Giveaway!

2009-06-16T16:00:00.000-07:00

Have you ever wanted one of these can shelves? I know I may seem weird, but I am giddy for can shelves--the organization, the space saving, the overall look of it--I LOVE them. Well, anyway, I just wanted to let you all know that Shelf Reliance is GIVING ONE AWAY!!!! That's right--GIVING ONE AWAY! Click here to enter! Good luck!

The BEST Food Storage Book OUT THERE!!!

2009-04-13T07:24:00.000-07:00

I have been sort of an addict to the website, Every Day Food Storage because it has the most comprehensive guide to cooking with food storage that I have ever seen. Powdered Eggs, Whole Wheat, Powdered Milk, etc. are no longer "scary" to me. I use them in my everyday cooking thanks to this website! If my family were ever in a position of needing to use our food storage, we could now do it easily and seamlessly thanks to the tips and tricks found on her site.

But wait! It gets better! She just came out with a book:

It is going to be released THIS WEEK and any preorders placed on Amazon before Wednesday will be signed by the author.

She is also giving away 6 books on her website (click the picture for details).

Don't miss out on this book! It's a MUST HAVE for anyone who wants to cook for less, use food storage, or just plain be healthier. Check it out!

Cinnamon Burst Bread

2009-03-23T09:40:00.000-07:00

Cinnamon Burst Bread (like Great Harvest’s)-Makes 4 Loaves

3 T. yeast
1/2 cup sugar
4 eggs, beaten lightly (*Note: OR use 1/4 C. Dry Egg Powder +1/2 C. Water)
3 3/4 cup warm water
4 1/2 tsp. salt
3 T. vegetable oil
2 1/2 cups cinnamon bites (available at Honeyville Grain’s Country Stores)
11-12 cups flour

Combine in mixing bowl 4 cups flour, yeast, and sugar. Add water, eggs, and oil. Beat well to “cake batter” stage. Stir in salt, cinnamon bites, and 7 more cups flour to make bread-dough consistency. Let mixer knead it to the right texture (add up to 1 more cup flour if needed). Place dough in greased bowl, cover, and let rise for 1 hour. Shape dough into 4 loaves. Let rise for another hour or until doubled. Bake at 375 degrees for about 30 minutes. Slice thick and serve warm with butter, or toast slices in the toaster (be careful, the cinnamon bites can burn your fingers), or make slices into French Toast. Yummy!

This Bread also FREEZES Really Well!

Orange Chicken

2009-03-19T17:03:00.000-07:00

This is the BEST Orange chicken I have tried! Thanks to Sherie Whimple for the recipe!

Chicken:

2 lbs. boneless skinless chicken breasts, cubed
1 egg
1 1/2 tsp salt
White Pepper
1 TBSP Oil
3/4 cup corn startch
1 tsp. gingerroot, minced
1 tsp. garlic, minced
1/2 tsp. crushed red pepper
1/4 cup green onion, chopped
1 TBSP apple juice

Orange Sauce:

3 TBSP Soy Sauce
3 TBSP Water
10 TBSP sugar
10 TBSP White Vinegar
1/4 cup water + 2TBSP Cornstarch
Zest of 1 orange
(Mix together and set aside)

1. Place chicken pieces in a ziploc bag, stir in egg, salt, pepper, and oil. Mix Well.
2. Add 3/4 cup cornstarch and shake until well coated.
3. Heat oil in fry pan and cook chicken in small batches, until golden. Remove chicken and drain on paper towels. Set aside.
4. Clean out pan and add 1 TBSP oil. Add Gingerroot and garlic and stirfry until fragrant, about 10 seconds.
5. Add and stir fry crushed chile pepper and green onions. Add apple juice and stir 3 seconds.
6. Add orange sauce and cook until thickened.
7. Add chicken and stir until coated.
8. Serve Over Rice.

Bacon Wrapped Chicken

2009-03-19T16:45:00.000-07:00

This is a recipe from Sherie Whimple. It is so easy and SO Delish!

8 boneless, skinless, Chicken Breasts
8 Slices Bacon
2 (10 3/4 oz.) cans cream of mushroom soup
2 (10 3/4 oz.) cans cream of chicken soup
1 (16 oz.) container sour cream

Wrap bacon around chicken, then place in large casserole dish. Mix soup & sour cream. Pour over chicken. Cover and bake at 300* for 3 hours.

Fortune Cookies

2009-02-20T10:55:00.000-08:00

I made these for Aaron for a Valentine's Scavenger Hunt Group Date we did. They turned out SO GOOD (once I got the hang of folding them) and they taste good to boot!

Ingredients:

2 large egg whites
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3 tablespoons vegetable oil
8 tablespoons all-purpose flour
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
8 tablespoons granulated sugar
3 teaspoons water

Preparation:

1. Write fortunes on pieces of paper that are 3 1/2 inches long and 1/2 inch wide. Preheat oven to 300 degrees Fahrenheit. Grease 2 9-X-13 inch baking sheets.

2. In a medium bowl, lightly beat the egg white, vanilla extract, almond extract and vegetable oil until frothy, but not stiff.

3. Sift the flour, cornstarch, salt and sugar into a separate bowl. Stir the water into the flour mixture.

4. Add the flour into the egg white mixture and stir until you have a smooth batter. The batter should not be runny, but should drop easily off a wooden spoon.
Note: if you want to dye the fortune cookies, add the food coloring at this point, stirring it into the batter.

5. Place level tablespoons of batter onto the cookie sheet, spacing them at least 3 inches apart. Gently tilt the baking sheet back and forth and from side to side so that each tablespoon of batter forms into a circle 4 inches in diameter.

NOTE: I put my last couple batches on Parchment paper and they didn't spread out as much but took longer to cook--it's all a preference thing--if you like them really thin and big, you can put them right on a greased baking sheet. If you like them a little thicker, and about as big as you made your circle of batter, then put it on parchment paper.

6. Bake until the outer 1/2-inch of each cookie turns golden brown and they are easy to remove from the baking sheet with a spatula (14 - 15 minutes) (15-20 minutes if on parchment paper).

7. Working quickly, remove the cookie with a spatula and flip it over in your hand. Place a fortune in the middle of a cookie. To form the fortune cookie shape, fold the cookie in half, then gently pull the edges downward over the rim of a glass, wooden spoon or the edge of a muffin tin. Place the finished cookie in the cup of the muffin tin so that it keeps its shape. Continue with the rest of the cookies.

Each serving includes (based on a total yield of 9 cookies):
Calories 93, 11 g Carbohydrates, 1 g Protein, 5 g total Fat, 1 g Saturated Fat, 0 mg Cholesterol, trace Fibre, 72 mg Sodium, 18 mg Potassium.

Chicken Tortilla Soup

2009-02-17T09:51:00.000-08:00

1 chicken breast (yes, raw - let it cook with the soup and shred it at the end!)

1 (15 ounce) can crushed tomatoes
1 recipe "red enchilada sauce"
1 medium onion, chopped

1 can black beans
1 (4 ounce) can chopped green chilis
2 cloves garlic, minced
4-5 cups chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 can corn corn
2 tablespoon chopped cilantro (or more if you'd like!)

1. place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. pour in chicken broth and season with cumin, chili powder, salt, pepper, and bay leaf. stir in corn. cover, and cook on low setting for 6 to 8 hours or on High setting for 3 to 4 hours. shred chicken and stir in cilantro shortly before serving.

serve with crushed corn tortilla chips, sour cream and cheese. mmm....

Chicken enchiladas

2009-02-17T09:45:00.000-08:00

Filling:
2 cans cream of mushroom soup
2 cans cream of chicken soup
½ can enchilada sauce (red)
1 small container of sour cream
1 cup cheddar cheese

Take 1/3 of filling and set aside for topping

Add 1 pound cooked diced chicken to the 2/3 mixture. Spoon into tortillas (usually makes 18 or so depending on how generous the spoonfuls are!). Put some filling from the “aside” bowl in pan (usually I use 2 pans). Place tortillas in pan(s) and top with the “aside” filling. Add more cheese to the top and the rest of the red enchilada sauce if you want more spice!

Bake for 30 minutes at 350 and serve with rice.

Crock Pot Chicken

2009-02-17T09:00:00.000-08:00

6 chicken breasts
1 8 0z pkg cream cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 pkg Good Seasons Italian dressing mix

Put chicken in crock pot. In a separate sauce pan, add next four ingredients and heat until melted together. Pour over the chicken that is in the crockpot. Cook on LOW all day. Serve with rice, pasta or potatoes. You can also use chicken tenders instead of the breasts.

Melanie Bush's Pizza Sauce

2009-02-17T08:38:00.000-08:00

1 (8oz) can tomato sauce
1 (6oz) can tomato paste
1 T olive oil
2 T water
1 clove garlic, peeled and crushed
1 t oregano
½ t salt
½ t sugar
1/8 t crushed dried red-hot chili peppers (optional)

Warm all in a covered sauce pan over lowest heat, stirring occasionally about 20 min. keep warm. Makes 2 pizzas

Enchilada Sauce

2009-02-01T09:52:00.000-08:00

1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon minced onion
1/2 teaspoon dried oregano
2 1/2 teaspoons chili powder
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1/4 cup salsa
1 (6 ounce) can tomato sauce
1 1/2 cups water

Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.

Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.

GREAT HARVEST BREAD COMPANY CHOCOLATE CHIP COOKIES

2009-01-27T08:36:00.000-08:00

Thank You Leighann Gilson for submitting this recipe! She says you can use 1 and 1/3 cups of brown sugar instead of 2 cups and it is still WONDERFUL - they don't get as thin and spread out - but still taste GREAT! Great way to use your whole wheat flour!

2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups brown sugar, packed
1 cup butter, softened
2 cups rolled oats
2 eggs
2 tablespoons molasses
1 tablespoon milk
1 (12 ounce) pkg semisweet chocolate chips

Preheat oven to 350 degrees F.

Combine flour, baking powder, baking soda, and salt; set aside.

Beat together brown sugar and butter until well combined. Add oats, eggs, molasses, and milk; beat well. Add dry ingredients to beaten mixture; beat until blended. Stir in chocolate chips. Using a 1/4 cup measuring cup, scoop dough and drop about 3 inches apart onto ungreased cookie sheets.

Bake at 350 degrees F for 12 to 13 minutes, until just starting to brown around the outside. Cool 2 minutes on cookie sheets. Remove and cool on racks.

Makes 24 giant cookies
Adapted from source: Great Harvest Bread Company

Note: If you want to make these more like an oatmeal cookie, you could leave out the chocolate chips and maybe add some raisins.

Lemon Meringue Pie

2008-12-27T18:57:00.000-08:00

My great-grandmother Gregory (Velma Grace Park Gregory) made this pie almost every time my mom came to visit. The whole family looked forward to Grandma’s lemon pie after a wonderful meal!

PIE:

1 baked 9 in. pie crust
1/4 teaspoon salt
3 eggs, separated
1 c. sugar
1 Tbs... margarine
6 T. cornstarch
1/2 c. lemon juice
2 c boiling water
1 1/2 t. grated lemon peel

(Two large lemons should produce enough grated peel and juice. Squeeze, remove seeds but not the pulp. )

In a heavy cast aluminum sauce pan, add sugar, cornstarch and salt. Mix together until well mixed. Slowly add the boiling water, stirring constantly with a wire whisk until all lumpiness is gone. Bring to a boil over medium heat. Reduce to low. Cook stirring constantly until mixture is thick and clear, about 6 - 8 mins. Remove from heat. Beat yolks with a whisk, fork or mini food processor. Add a small amount of hot mixture to the yolks. Blend; add a little more until 1/4 cup is blended. This keeps yolk from cooking into clumps. Add back to pan with rest of mixture, and return to a boil on medium high heat. Reduce heat to low and cook for 4 more minutes, stirring constantly.

Remove from heat stir in the margarine and the lemon peel. Slowly mix in the lemon juice. Flavor is best when peel and juice are added last. Cover the pan and allow to cool. Pour into baked shell. Top with meringue.

MERINGUE:

2 tablespoon sugar
1/4 teaspoons cream of tartar
1 tablespoon cornstarch
3 egg whites (at room temp.)
1/2 c. cold water
4 tablespoons sugar
3/4 teaspoon vanilla

In a small saucepan, combine 2 T. sugar, cream of tartar, cornstarch, and cold water. Stir until the cornstarch is dissolved. Cook over medium heat, stirring constantly, until mixture is clear. Cool. In a separate bowl, beat egg whites and vanilla into soft peaks. Gradually add the 4 Tablespoons of sugar, 1 tablespoon at a time. Using an electric mixer, beat well after each addition. Add the cooled cornstarch-sugar mixture into beaten egg whites and continue beating until stiff peaks form.

Spread meringue over edges of crust then fill into the center. If meringue isn't well over the crust it shrinks in the baking away from the crust. Bake at 375° F. for 10 to 12 minutes until meringue becomes golden brown. Cool and serve.

"Hot Chocolate" Mug Cake

2008-12-23T14:06:00.000-08:00

Minute Chocolate Mug Cake

1 coffee mug
4 T. flour
4 T. Sugar
2 T. baking cocoa
1 egg (1 T. dry egg powder and 2 T. of water)
3 T. milk (1/2 T. Dry Powdered Milk + 3 T. Water)
3 T. oil (or applesauce)
3 T. chocolate chips
small splash of vanilla

Add dry ingredients to mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips and vanilla. Mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug but don’t be alarmed! Allow to cool a little.

I got this idea from the everyday food storage website. What a cute idea! To make it look like hot chocolate for a gift, use whip cream and crushed candy canes on top with a chocolate luxury cream filled wafer for the "straw." CUTE!

Toffee Cheesecake with Caramel Sauce

2008-12-22T20:04:00.000-08:00

This cheesecake is TO DIE FOR!!!!! (Thank you Melody Walthers for sharing the recipe!)

Crust:
1 1/2 C graham cracker crumbs
6 T. butter; melted
1/4 C dark brown sugar

Filling:
4- 8oz pkg. cream cheese, room temp.
1 1/2 C sugar
5 large eggs
2 1/2 tsp. vanilla
2 tsp. fresh lemon juice

Topping:
1 1/4 C sugar
1/3 C water
1 C whipping cream
1/2 C butter, cut into small pieces
1 tsp. vanilla

3/4 C whipping cream
2 T. sugar
3 Skor/Heath bar, broken into pieces

For Crust: Preheat oven to 350*. Lightly butter the bottom & 2" up the sides of a springform pan. Combine crumbs, sugar & butter. Press into bottom of pan & 1 " up the sides. Refrigerate crust.

For Filling: Beat cream cheese until smooth. Add sugar & beat until smooth. Beat in eggs one at a time. Mix in vanilla & lemon juice. Pour into crust. Bake until the top is puffed & moves only slightly when pan is gently shaken (it shouldn't "ripple" but still should move, it will probably start to brown a little on top & begin to crack). For springform pan, bake for about 1 hour 15 minutes. For 2 premade crusts, bake for 40-45 minutes. Cool on rack. Refrigerate at least 8 hours before adding topping.

For Topping: Stir 1 1/4 C sugar & 1/3 C water in a medium saucepan over low heat until sugar dissolves. Increase heat & boil without stirring until syrup is a deep amber color(about 8 minutes), occasionally swirling the pan & brushing the side of the pan down with a wet pastry brush. Add 1 C whipping cream (mixture will bubble vigorously), reduce heat to very low & stir until smooth (when you add the cream it might form a big ball but just keep stirring until it smooths out). Mix in butter. Cool sauce. Add vanilla.

If using a spring form pan: Use a sharp knife to cut around the sides of the springform pan. Release pan sides. Pour 2/3 C caramel over center of cake. Cover remaining sauce & let stand at room temp. Refrigerate cake until topping is almost set, about 2 hours.

Beat 3/4 cream with remaining 2 T. sugar until stiff peaks form. Spoon cream into a pastry bag fitted with a medium star tip. Pipe cream decoratively around the sides of the cake. Arrange candy pieces in the cream. Serve, passing remaining caramel sauce.

NUTRITIONAL INFORMATION:

Nutrition Facts
Servings Per Recipe: 16
Serving Size: 1 serving

Amount Per Serving

Calories		627.0

Total Fat		44.2 g

	Saturated Fat	26.8 g

	Polyunsaturated Fat	2.1 g

	Monounsaturated Fat	12.6 g

Cholesterol		194.9 mg

Sodium		341.2 mg

Potassium		145.4 mg

Total Carbohydrate		52.4 g

	Dietary Fiber	0.3 g

	Sugars	42.9 g

Protein		7.6 g


Vitamin A	33.1 %

Vitamin B-12	7.7 %

Vitamin B-6	3.1 %

Vitamin C	0.8 %

Vitamin D	7.2 %

Vitamin E	6.1 %

Calcium	8.8 %

Copper	2.2 %

Folate	5.0 %

Iron	7.3 %

Magnesium	2.8 %

Manganese	4.1 %

Niacin	2.1 %

Pantothenic Acid	4.8 %

Phosphorus	11.9 %

Riboflavin	15.5 %

Selenium	10.7 %

Thiamin	3.0 %

Zinc	4.2 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Eggplant Appetizer

2008-12-22T16:16:00.000-08:00

1 medium eggplant cut into ½ inch slices.
Rub both sides with salt and let them sit for 30 minutes. Rinse and pat dry.

1 small yellow onion cut into ½ inch slices.
Brush onion and eggplant with olive oil and grill 10-12 minutes, turning it partway through. Allow to cool and coarsely chop.

1 Medium tomato – chopped
15 Kalamata olives – pitted and chopped
2 TBS Fresh Basil – Chopped
1 TBS Capers
2 tsp balsamic vinegar
1 tsp finely chopped garlic
Fresh ground pepper

Add above ingredients to eggplant and onion.

Goat Cheese
Italian or other coarse Bread

Spread Goat cheese on Bread and spoon Eggplant mixture on top.

“Cinnabon” Cinnamon Rolls

2008-12-22T16:13:00.000-08:00

¼ cup warm water
1TBS sugar
1TBS Yeast
Mix together and let stand

1 small box vanilla instant pudding
1 cup luke warm milk
1 egg beaten
¼ cup butter melted
½ tsp salt
4 cups flour
Mix together and add Yeast mixture

Let rise until double. Roll into rectangle. Spread with melted butter and sprinkle with sugar and cinnamon. Cut into 12 slices and place in greased 9X13 pan. Let rise until double.

Bake 350°F 15-20 minutes. Top with Cream cheese frosting (cream cheese, vanilla, powdered sugar).

Chocolate Silk Pie

2008-12-22T16:10:00.000-08:00

Crust:
3 egg whites (beaten)
1 cup sugar
½ tsp baking powder
¾ cup graham cracker crumbs
1 cup broken pecans

Mash on bottom of greased pie tin, bake at 350°F for 20-30 minutes

1 cup butter
1 cup sugar
Cream together really well

2 tsp vanilla
2 squares melted unsweetened chocolate
1 eggs room temperature (may want to heat over double boiler and then cool if worried about raw eggs)
Beat on high for 5 minutes

Add 1 egg (see note above)
Beat again for 5 minutes and top with whipped cream.

Homemade Ice Cream in a Bag

2008-12-22T16:01:00.000-08:00

(From FamilyFun.com)

2 TBS Sugar
1 Cup half and half
½ tsp Vanilla
½ cup salt (the bigger the granules, the better – rock salt is great!)
Ice Cubes
1 Quart size ziplock (Freezer type is best)
1 Gallon size ziplock (Freezer type is best)

Combine sugar, half and half, and vanilla in the Quart ziplock and seal tightly. Place the salt and ice in gallon bag (so it fills it up ½ way) then place the smaller bag inside as well. Seal tightly. Shake the bag until mixture hardens (about 5 minutes). Take the smaller bag out of the larger one, rinse it off before opening it, add mix-ins and eat right out of bag. (This works in backpacks during a hike – the walking will shake the bag. Also, good for 2 children to gently toss back and forth)

Rainbow Jello

2008-12-22T15:45:00.000-08:00

5 small boxes of Jello (different flavors such as black cherry, red, orange, yellow, green)
5 cups of boiling water (1 cup at a time)
5 cups of vanilla ice cream (1 cup at a time)

Dissolve 1 pkg of Jello into 1 cup of boiling water. Add one cup of vanilla ice cream. Pour into a 9X13 pan and refrigerate for about 30 minutes. Continue the process, pouring each jello mixture on top of the previous one until all boxes are used up.

Sweet Potato Casserole

2008-12-22T15:41:00.000-08:00

3 cups cooked mashed Sweet Potatoes (about 2-3 sweet potatoes)
¾ to 1 cup sugar
¼ cup butter – melted
2 eggs – beaten
1 tsp vanilla
1/3 cup evaporated milk

Combine, mix and pour into baking dish.

½ cup brown sugar
¼ cup flour
2 ½ TBS butter – melted
½ cup chopped pecans

Mix and Sprinkle mixture on top of Potato mixture. Bake at 350°F for 25-30 minutes.

Oreo Cookie Dessert

2008-12-20T16:20:00.000-08:00

Crust:
¾ package Oreo cookies, crumbled fine

Spray 9x13 inch dish with Baker’s Joy. Add the crumbs and bake in preheated oven at 350 for 10 minutes. Cool.

Filling:

2 (3oz) packages instant pistachio pudding
1 ½ cups half and half or whole milk
1 qt vanilla ice cream softened
1 16 oz carton Cool Whip

Mix pudding as stated on package, using only the 1 ½ cups milk. Mix well; add to this the softened vanilla ice cream and mix well. Pour over Oreo crust that is cool and top with Cool Whip. Refrigerate for several hours before serving. This is very pretty and delicious. Serves 18.

Chuckwagon Stew

2008-12-20T16:18:00.000-08:00

Thanks to Lindy Huey for submitting this recipe!

2 ½ pounds beef cubes (5 cups)
2 tablespoons all-purpose flour
1-tablespoon paprika
1-teaspoon chili powder
2 teaspoons salt
3 tablespoons shortening
3 sliced onions
1 clove garlic, minced
1 28-ounce can tomatoes
3 tablespoons chili powder
1-tablespoon cinnamon
1-teaspoon ground cloves
½ to 1 teaspoon dry crushed red peppers
2 cups chopped potatoes
2 cups chopped carrots

Coat beef in a mixture of flour, paprika, 1 teaspoon chili powder and salt. Brown in hot fat in a large Dutch oven. Add onion and garlic and cook until soft. Then add tomatoes, chili powder, cinnamon, cloves and peppers. Cover and simmer 2 hours. Add potatoes and carrots and cook until vegetables are done, about 45 minutes. Makes 6-8 servings.

To do in crock-pot: brown meat in pan. Add remaining ingredients to crock-pot and cook on low for six to eight hours.

White Chocolate-Raspberry Cheesecake Bars

2008-12-10T12:08:00.000-08:00

Prep Time:
20 min

Total Time:
4 hr 48 min

Makes:
9 servings

12 OREO Cookies, finely crushed

2 Tbsp. butter, melted

3 squares BAKER'S White Chocolate, divided

2 pkg. (8 oz. each) Cream Cheese, softened

1/2 cup sugar

1 tsp. vanilla

2 eggs

1/4 cup red raspberry preserves

HEAT oven to 350ºF. Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 chocolate squares as directed on package.

BEAT cream cheese, sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate square; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.

NOTE:

This recipe can be easily doubled. Just prepare as directed, doubling all ingredients and baking in 13x9-inch pan. Makes 18 servings.

Melody Walther's Romano Cheese Pasta Salad

2008-12-09T12:11:00.000-08:00

1 lb. bow-tie pasta (we used a penne so it wouldn't be so big-use whatever pasta you prefer)
1 pkg. fresh spinach
1 can sliced olives-drained
1 can artichokes-drained & chopped
4 oz. feta cheese
grape tomatoes-halved
small purple onion, chopped
1 bottle Girard's Romano cheese dressing (you can find this at Smith's with the salad dressings)

Cook pasta, drain & toss with 1/2 bottle of dressing. Let sit all day or overnight. Before serving, add remaining dressing & ingredients.

Perfect, Healthy Homemade WHEAT Bread!

2008-12-04T15:54:00.000-08:00

This bread is SO easy, it's hard to find an excuse NOT to make your own bread! (And it's a hit with the family as well!) Thanks to Marie Johnson for the recipe (she created it and has perfected it over the years)!

5 cups hot tap water
½ cup honey
3 TBSP. Lemon Juice
½ cup vital wheat gluten
1 cup ground flax seed
10-11 cups whole wheat flour
2 ½ TBSP SAF Instant yeast
¼ cup oil
1 TBSP. Salt

Mixer with a dough hook

Pour hot tap water into mixer bowl. Add honey, lemon juice, gluten, flax seed and 4 cups flour. Mix until flour is wet. Add yeast and mix for 15 seconds on low. Add oil and salt. Turn mixer to low and add flour until dough forms a ball and starts to clean the sides of the bowl (it will still look a bit sticky). Mix on Medium speed for 6 minutes until dough is smooth and elastic.

Turn dough onto oiled surface. With oiled hands, form dough into 4 or 5 loaves. Put loaves into greased pans and place in oven for 30-40 minutes to rise until double. Leaving bread in oven turn oven to 350° and bake for 35 minutes. Bread is done when top crust is browned and loaf has a hollow sound when “thumped.”

Nutrition Information if you make 4 loaves (17 slices each)

Nutrition Facts Honey Wheat Bread
68 Servings

Amount Per Serving

Calories		98.9

Total Fat		1.8 g

	Saturated Fat	0.7 g

	Polyunsaturated Fat	0.0 g

	Monounsaturated Fat	0.0 g

Cholesterol		0.0 mg

Sodium		103.7 mg

Potassium		3.0 mg

Total Carbohydrate		18.4 g

	Dietary Fiber	3.2 g

	Sugars	2.1 g

Protein		4.1 g


Vitamin A	0.0 %

Vitamin B-12	0.0 %

Vitamin B-6	0.0 %

Vitamin C	3.6 %

Vitamin D	0.0 %

Vitamin E	0.6 %

Calcium	0.2 %

Copper	0.2 %

Folate	0.0 %

Iron	0.4 %

Magnesium	0.1 %

Manganese	0.1 %

Niacin	0.0 %

Pantothenic Acid	0.0 %

Phosphorus	0.2 %

Riboflavin	0.1 %

Selenium	0.5 %

Thiamin	0.0 %

Zinc	0.1 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Information if you make 5 loaves (16 Slices each):

Nutrition Facts Honey Wheat Bread
85 Servings

Amount Per Serving

Calories		79.1

Total Fat		1.4 g

	Saturated Fat	0.5 g

	Polyunsaturated Fat	0.0 g

	Monounsaturated Fat	0.0 g

Cholesterol		0.0 mg

Sodium		83.0 mg

Potassium		2.4 mg

Total Carbohydrate		14.7 g

	Dietary Fiber	2.6 g

	Sugars	1.7 g

Protein		3.3 g


Vitamin A	0.0 %

Vitamin B-12	0.0 %

Vitamin B-6	0.0 %

Vitamin C	2.9 %

Vitamin D	0.0 %

Vitamin E	0.5 %

Calcium	0.2 %

Copper	0.2 %

Folate	0.0 %

Iron	0.3 %

Magnesium	0.1 %

Manganese	0.1 %

Niacin	0.0 %

Pantothenic Acid	0.0 %

Phosphorus	0.2 %

Riboflavin	0.0 %

Selenium	0.4 %

Thiamin	0.0 %

Zinc	0.1 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Santa Fe Soup

2008-11-01T15:47:00.000-07:00

Ingredients:

1 can pinto beans

1 can black beans

1 can kidney beans in tomato sauce

1 can white corn

1 can petite diced tomatoes

1 can tomato and chilis - mild, medium, or hot

1 package taco seasoning

1 package ranch dressing mix, dry

1 pound ground beef, lean (or Shredded Chicken Breast or ground turkey can be used in place)

Directions:

Brown ground beef and drain fat. Drain black beans and rinse with cold water to remove black sauce. Combine all ingredients in Crock-Pot slow cooker and stir. Cook on Low setting for 6-7 hours, or on High for 2-3 hours.

Garnish with sour cream and shredded cheese. For extra fun, eat with scoops tortilla chips in the place of a spoon. Enjoy!

NOTE: If using this recipe for OAMC, I cook up the meat (beef, chicken or ground turkey) and freeze it in individual quart sized bags. When I make the soup I just dump it in along with all the canned goods. EASY! EASY! EASY!

Pizza Roll-ups

2008-10-03T11:12:00.001-07:00

1 recipe garlic pizza crust
Pepperoni
Mozzerella Cheese
Pizza Sauce
(Other toppings as desired)

Mix pizza crust as directed. Instead of freezing dough, let it rise until double. Punch it down and roll it into two rectangles. Spread a thin layer of pizza sauce on each rectangle (1/2 cup). Put pepperoni, cheese, and other toppings as desired. (Be careful not to over-top the pizza.) Roll up the dough like cinnamon rolls. Cut into 1" sections and place on a greased cookie sheet. Let rise until double again. Bake at 400* for 20-25 minutes. Serve with pizza sauce as the "frosting."(Makes 30-35 pizza roll-ups)

**If freezing for OAMC, cook the rolls at 350* until done but not browned. Let cool and freeze in ziploc bags. To eat, place desired number of rolls on a cookie sheet, and place in the oven at 400* for 10-15 minutes or until heated through.

Cranberry Apple Crisp

2008-10-02T09:04:00.000-07:00

PREHEAT OVEN TO 375°

FILLING

5-7 Granny Smith apples, pealed, cored, and sliced.
(Arrange in a 9 X 13 Dish)

IN A SEPARATE BOWL
2 TBSP Flour
¾ Cup Sugar
(Coat Apples with this mixture)

Spread 1 can of Whole Cranberry Sauce on top of apple mixture.

TOPPING
Mix the following ingredients until crumbly:

¼ Cup Nuts
1 Cup Oats
1/3 Cup Packed Brown Sugar
1/3 Cup Flour
1 tsp. Ground Cinnamon
¼ Cup Melted Butter

Sprinkle Topping over fruit mixture. Bake 35-40 minutes or until fruit is tender. Top with Vanilla Ice Cream or Cool Whip.

(You can also add chocolate chips to your topping if you are a chocoholic!)

Chicken Divan

2008-09-24T08:03:00.001-07:00

2 lb pkgs. of frozen broccoli or fresh if you have it
2 cans cream of chicken soup
1 tsp lemon juice
½ cup shredded cheese (cheddar)
2 cups diced cooked chicken
1 cups mayonnaise
½ tsp curry powder
1 cup buttered breadcrumbs

Cook and drain broccoli. Arrange in bottom of a baking dish. Place diced chicken on top. Combine soup, mayonnaise, lemon juice, and curry powder. Pour over the chicken. Sprinkle cheese on top. Cover with buttered breadcrumbs. Bake at 350° 25-30 minutes.

Creamy Ranch Chicken

2008-09-12T14:39:00.001-07:00

Creamy Ranch Chicken
adapted from Better Homes and Garden's Quick and Easy Recipes via Stephanie's Kitchen
serves about 4

6 slices bacon
4 skinless, boneless chicken breast halves, cut into bite size pieces
2 tablespoons flour
2 tablespoons ranch dry salad dressing mix
1 1/4 cups milk
3 cups dried medium noodles(I used egg noodles)
1 tablespoon finely shredded Parmesan cheese

1. Start your water for your pasta. Cook noodles according to package directions.
2. Cut bacon into narrow strips. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towels; discard all but 2 tablespoons drippings.
3. In the same skillet, cook chicken in reserved drippings until no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over chicken; stir well to coat the chicken. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon.
4. Serve the chicken over the noodles. Sprinkle with Parmesan cheese. Enjoy!

Yummy Mexican Chicken Casserole That Melts in Your Mouth!

2008-09-11T12:45:00.000-07:00

1 10-oz. Can Enchilada Sauce (the red kind)
9 oz. Chicken Breast Strips Seasoned with Southwest Spices
1 8-oz. Container Sour Cream
1/2 Cup Sliced Green Onion
1 TBSP Taco Seasoning Mix
8 Corn Tortillas Cut in Half
4 Cups Shredded Colby Jack or Cheddar Cheese
2 Cups Tortilla Chips
1 Cup Chopped Tomato
2 TBSP Ripe Olives Cut Up

Heat oven to 375. Spray 9X13 dish with cooking spray. Pour 1/4 cup enchilada sauce into dish and spread around so it covers the bottom of the dish. In a large bowl mix the remaining enchilada sauce, chicken, sour cream, 1/4 cup of the onions and the taco seasoning mix. Arrange 8 tortilla halves over the sauce in the bottom of the dish. Spoon 1/2 of the chicken mixture over the tortillas. Sprinkle with 1 cup of cheese. Repeat layers and cover with foil.

Bake for 30-35 minutes. Uncover, layer tortilla chips, tomatoes, olives and remaining green onions and rest of the cheese on top. Bake uncovered for 5 minutes or until cheese is melted. Garnish with tomato and onions and cheese.

YUM YUM!!!!

**To use for OAMC, I make the chicken mixture sauce and freeze in a ziploc bag. I put that bag together with the corn tortillas in a larger ziploc bag and freeze. To make, thaw the sauce, layer as directed and bake.

Mexican Chicken Haystacks

2008-09-11T12:41:00.000-07:00

12-16-oz jar salsa (hot or mild, depending on taste)
2 10-oz cans cream of chicken soup
3 boneless/skinless chicken breasts, cut into small chunks or chopped
1 small onion, chopped
2 ½ cups shredded cheddar, Monterey Jack or Mexican blend
2 tsp taco seasoning
2 tbsp quick cooking tapioca granules (optional-helps thicken sauce)

Hot cooked rice

Toppings:
sour cream
olives
green onions
jalapenos
lime wedges
black beans
corn
salsa
crushed tortilla chips

Combine salsa, soup, raw chicken, onion, 1 cup of the cheese, taco seasoning, and tapioca granules in crock-pot.

Stir, then cook on high for 3 to 4 hours. (Due to raw chicken, it’s best not to cook on low setting).

Serve over hot rice, sprinkling with remaining cheese and other toppings.

Serves: 6

Chicken Monterey (Chiles)

2008-09-10T14:23:00.000-07:00

Boneless skinless chicken breasts
2 tsp. BBQ sauce (Bulls Eye is good)
4 slices well crisped bacon
¼ c. Monterey jack and cheddar cheese blend

Pound chicken breast until somewhat flattened and season with salt and pepper. Spray pam or use olive oil in skillet to cook chicken until done. Transfer chicken to serving plate. Top chicken breasts with BBQ sauce, bacon, and cheese. Broil chicken breast in over or melt cheese in microwave. Sprinkle with small amount of cold chopped tomatoes and chives.

Brownies in a Jar

2008-09-09T20:12:00.001-07:00

Layer:

½ cup + 2 Tbsp. Flour
2/3 tsp. Salt
1/3 cup cocoa
½ cup flour
2/3 cup brown sugar
2/3 cup sugar
½ cup chocolate chips (semisweet)
½ cups vanilla baking chips

Tag: Add 1 tsp. Vanilla, 1/3 cup oil, 1/3 cup water, and 1 egg. Put in a 7X11 greased pan at 350° for 32-37 minutes.

Cookies in a Jar

2008-09-09T20:11:00.002-07:00

Layer:

1 cup colored M&M’s
2/3 cup brown sugar
½ cup sugar
1 cup wheat flour
1 cup white flour
¾ tsp. Soda
¾ tsp. Salt

Tag:
Add 1 egg, 1 tsp. Vanilla, and 1 cup butter. Bake @350° until done.

Mini Cheesecakes

2008-09-09T20:11:00.001-07:00

12 vanilla wafers
2 8-oz. Pkgs. Cream cheese
½ cup sugar
1 tsp. Vanilla
2 eggs

Line muffin tins with foil liners. Place one wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed until smooth. Add eggs. Mix well. Pour over wafers, filling ¾ full. Bake 25 minutes @325°. Remove from pan when cool. Chill. Top with fruit topping or chocolate.

Oreo Peanut Butter Surprise

2008-09-09T20:10:00.002-07:00

1 cup milk
2 cups sugar
1 8-oz. Pkg. Cream cheese, softened
2/3 cup peanut butter
16 oz. Cool whip
1 lg. Pkg. Oreos, coarsely crumbled

Mix first 4 ingredients. Fold in cool whip. Sprinkle half of Oreos into buttered 9X13 pan. Pour cool whip mixture on top. Sprinkle remaining Oreos on top and freeze completely (2-3 hours).

Sister Hill's Pound Cake

2008-09-09T20:10:00.001-07:00

2 sticks real butter
1 stick margerine
2 tbsp. Heaping Crisco

Cream together.

Add 3 cups sugar—1 cup at a time

8 eggs—1 at a time—brown eggs preferred
3 cups flour—1 at a time
(After 2nd cup of flour, add 1 tsp lemon extract and 2 TBSP. Vanilla)

Total Beating Time: 30 minutes

Put in the last cup of flour and pour into greased/floured pan. Bake 325° for 1 hour 15 minutes or until a toothpick comes out clean.

Frosted Rice Krispie Treats

2008-09-09T20:09:00.002-07:00

2 cups Karo Syrup (Light)
2 cups sugar
2 cups peanut butter
12 cups Rice Krispies
1 pkg. Chocolate chips
½ -1 pkg. Butterscotch chips

Melt syrup, sugar and Peanut butter in saucepan. Pour over rice krispies and mix until completely coated. Press into 11X17 pan. Melt chocolate chips and butterscotch chips and spread over Rice Krispie treats. Let cool until set. Serve.

Janet Bischoff's Hot Fudge

2008-09-09T20:09:00.001-07:00

1 can evaporated milk
½ cup flour
¼ tsp. Salt
2 cups sugar
½ cup butter
6 Tbsp. Cocoa

Mix dry ingredients together. Add milk and unmelted butter. Boil until thick like pudding, stirring constantly (5-8 minutes). Put in blender. Blend until smooth. Serve.

Pumpkin Roll

2008-09-09T20:08:00.000-07:00

Jellyroll:

2/3 cup pumpkin
3 eggs
1 cup sugar
1 tsp. Soda
1 tsp. Salt
½ tsp. Cinnamon
¾ cup flour

Filling:

8 oz. Cream cheese
1 tsp. Vanilla
2 Tbsp. Butter
1 cup powdered sugar

Mix Jellyroll ingredients together. Lay wax paper on cookie sheet. Spread evenly. Bake 8-12 minutes at 375°. Cool 10-15 minutes. Invert pan on dishtowel. Remove wax paper. Roll dishtowel and refrigerate 1 hour. Unroll and spread filling on pumpkin roll. Refrigerate.

Reese's Peanut Butter Cups

2008-09-09T20:07:00.002-07:00

2 cups milk chocolate
2 Tbsp. Vegetable oil
¾ cup peanut butter
1 Tbsp. Margarine
¾ cup powdered sugar
24 paper gem liners

Mix chocolate and oil in microwave for 3-4 minutes, stirring every 45 seconds until chocolate melts. Spoon into liners and push up on the sides. Put in Refrigerator. Mix peanut butter and margarine in microwave for 30 seconds. Stir in sugar and roll into balls. Place in liners, cover with chocolate and place in fridge to set.

Haystacks

2008-09-09T20:07:00.001-07:00

1 pkg. chow mien noodles
1 pkg. butterscotch chips
1 pkg. chocolate chips

Melt chocolate chips and butterscotch chips until completely smooth. Mix in chow mien noodles. Drop by spoonfuls on waxed paper. Let cool.

Laura's Seas Fudge

2008-09-09T20:06:00.002-07:00

1 big Bowl: (Soften and mix together. Set Aside)

2 Cups Semisweet Chocolate Chips
2 sticks butter/margarine

In a Big Saucepan:

10 ounces evaporated milk
200 small or 28 Large Marshmallows
4 Cups of Sugar

Mix Together and Bring to a Boil on Medium High until boiling. Turn to low. Boil for exactly 6 minutes, stirring constantly.

Pour into other bowl and whisk until nice and smooth. Add 2 Teaspoons vanilla. Pour into greased pan and cool in fridge.

Laura's Toffee

2008-09-09T20:06:00.001-07:00

2 cups butter sticks
2 cups sugar
2 Tbsp. Light Corn Syrup
4 Tbsp. Water

2 Cup Almonds
12 oz. Chocolate chips

Combine first 4 ingredients and boil until 300°, stirring constantly (it will be Thick and Golden). Spread on a buttered cookie sheet. While hot, sprinkle chocolate chips until melted and spread. Top with almonds if desired. Refrigerate a couple of hours and then break apart.

Fruit Pizza

2008-09-09T20:04:00.002-07:00

2 pkgs. Betty Crocker Sugar Cookie mix, mixed according do directions
1 recipe Cream Cheese frosting
Fruit of your choice

Spread Cookie dough in a jellyroll pan and bake according to directions. Spread frosting on top and top with fruits of your choice.

Cream Cheese Frosting for Sweet Rolls

2008-09-09T20:04:00.001-07:00

1 8-oz. Pkg. Cream cheese @ room temperature
1 ½ cups powdered sugar
1 tsp. Vanilla or almond extract
few drops milk or melted butter

Mix together and frost rolls right out of the oven.

Sticky Buns

2008-09-09T20:03:00.001-07:00

Topping:

¼ cup butter, melted
2 Tbsp. Light corn syrup
¼ cup brown sugar
¼ cup chopped pecans (optional)

Buns:

1 Tbsp. Sugar
½ tsp. Cinnamon
1 10-oz. Can Hungry Jack biscuits

Grease 12 muffin cups. In a small bowl, combine ingredients and mix well. Spoon 1 Tbsp toppin into each cup.

Combine sugar and cinnamon. Cut each biscuit into 6 pie-shaped pieces. Toss pieces in sugar mixture. Arrage 6 pieces of dough on topping mixture in muffin cups. Place on cookie sheet in preheated 375° oven for 15-20 minutes or until golden brown. Cool 1 minute. Invert onto waxed paper. Serve Warm.

Cinnabons

2008-09-09T20:02:00.002-07:00

¼ cup warm water
1 Tbsp. Sugar
1 Tbsp. Yeast
1 small box instant vanilla pudding
1 cup scalded milk (lukewarm)
1 egg, beaten
¼ cup butter, melted
½ tsp. Salt
4 cups flour

Mix. Rise to double. Roll into rectangle. Spread with ½ cup butter. Sprinkle with brown sugar and cinnamon. Roll up. Cut into 12 slices. Let rise on cookie sheet until double. Bake @ 350° for 15-20 minutes. Frost while hot.

Refrigerator Orange Rolls

2008-09-09T20:02:00.001-07:00

2 pkgs. Yeast
1 cup hot water
¼ cup warm water
2 tsp. Salt
½ cup sugar
½ cup shortening

Refrigerate overnight and roll out while dough is still cold; spread with filling and roll up. Cut and put in pans or muffin tins. Let rise for 3-4 hours. Bake at 375° for 10-12 minutes. Orange filling: Cream together 1/3 cup sugar, 1/3 cup butter and grated orange rind.
Orange Glaze: Juice of 1 orange, 1 pound powdered sugar. Glaze while hot.

Monkey Bread

2008-09-09T20:01:00.000-07:00

22 white Rhodes frozen rolls
1 small pkg. Butterscotch pudding (NOT instant)
1 stick butter
2 Tbsp. Cinnamon
½ cup brown sugar

Spray 13X9” pan (or bundt pan) with cooking spray. Spread rolls evenly in pan. Sprinkle pudding over rolls (or cook pudding and pour over rolls). Melt butter and sugar in saucepan and pour over rolls. Sprinkle with cinnamon. Cover with a damp towel overnight (8-10 hours). Bake in a 325° oven for 30-35 minutes. Cool 5-10 minutes. Turn over onto plate.

Better Than Almost Anything Cake

2008-09-09T20:00:00.000-07:00

1 Devil’s food cake, baked as directed
½ jar fudge topping
½ jar caramel topping
1 small can sweetened condensed milk
1 bag skor toffee bits
1 container cool whip

After cake is baked, poke holes all over cake. Pour fudge topping, caramel toppine and condensed milk into holes (while cake is still warm. Top with ½ bag toffee bits. Allow to cool. Spread cool whip on top and top with remaining toffee bits.

Flag Cake

2008-09-09T19:54:00.000-07:00

1 Cake mix (white or yellow) prepared as directed for 9X13 pan
Strawberries, sliced and sugared
Blueberries
Cool Whip

Frost cake with coolwhip. Put blueberries in upper left corner to make the “stars”. Arrange the strawberries along the side for the “stripes”. Enjoy! ☺

Raspberry Truffle Brownies

2008-09-09T19:53:00.000-07:00

1 recipe “brownies”
2 ½ cup powdered sugar
½ cup cocoa
6 Tbsp. Butter
2 Tbsp. Seedless raspberry jam
1-3 Tbsp. Milk
4 oz. White chocolate baking squares, melted

Make and bake brownies as directed. In mixing bowl, combine powdered sugar, cocoa powder, butter and raspberry jam. Beat on medium speed, adding milk slowly until creamy. Spread on top of brownies. Cover and chill for 1 hour. Drizzle with melted chocolate and let stand 1 hour.

Meyer Brownies

2008-09-09T19:52:00.000-07:00

2 cubes butter
2 cups sugar
4 eggs
1 cup flour
2/3 cup cocoa
2 tsp. Vanilla

Cream butter and sugar. Add eggs. Stir in dry ingredients. Bake in a greased 9X13 pan @325° for 40 minutes. (Melt butter in pan in oven)

Flake-top Brownies

2008-09-09T19:51:00.002-07:00

½ cup butter
1 cup sugar
1 tsp. Vanilla
2 eggs
¼ cup cocoa
¾ cup flour

Preheat oven to 350°. Melt and cool butter. Stir in sugar and vanilla. Beat in eggs. Stir in cocoa and flour. Blend until creamy. Press into greased and floured 8-inch pan. Bake at 350° for 25-30 minutes.

Laura's Caramel Brownies

2008-09-09T19:51:00.001-07:00

1 pkg. German chocolate cake mix
25 caramels
2/3 cup evaporated milk
½ cup butter, melted

Mix cake mix, butter, and 1/3 cup evaporated milk. Press half into greased 9X13 pan. Bake @350° for 10 minutes. Meanwhile melt caramels with rest of milk until smotth. Drizzle caramel over baked dough and place remaining dough on top in small sections. Bake @350° for 15-20 minutes. Cool and cut.

Laura's Brownie Cookies

2008-09-09T19:50:00.001-07:00

¾ cup vegetable oil
¾ cup cocoa
2 cups sugar
4 eggs
2 tsp. Vanilla
2 ½ cups flour
1 tsp. Salt
Powdered sugar

Mix oil, sugar and cocoa until creamy. Add eggs. Mix well. Add vanilla. In a separate bowl, combine flour and salt. Add to creamy mixture. Chill for 4 hours. Preheat oven to 350°. Roll dough into balls. Roll in powdered sugar. Bake on ungreased cookie sheet for 10-12 minutes.

Cake Mix Cookies

2008-09-09T19:49:00.000-07:00

1 pkg. Cake mix
½ cup oil
2 eggs

Mix, roll into balls, and bake in 350° oven for 8-10 minutes.

Neiman Marcus Cookies

2008-09-09T19:48:00.002-07:00

2 cups butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp. Vanilla
4 cups flour
3 cups oatmeal, blended
1 tsp. Salt
2 tsp. Baking powder
2 tsp. Baking soda
24 oz. Chocolate chips
1 8-oz. Grated chocolate bar
3 cups nuts (optional)

Cream butter and both sugars. Add eggs, and vanilla. Mix together with flour oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and bake for 10 minutes @375°. Makes 112 cookies.

Laura's Peanut Butter Cookies

2008-09-09T19:48:00.001-07:00

½ cup butter shortening
½ cup peanut butter
½ cup sugar
½ cup firmly packed brown sugar
1 egg
2 Tbsp. Milk
1 tsp. Vanilla
1 1/3 cups flour
1 tsp. Soda
½ tsp. Salt

Cream first 4 ingredients. Add egg. Add milk and vanilla. Combine dry ingredients in separate bowl and add to creamy mixture. Shape into balls using about 1 tsp for each ball. Roll in granulated sugar. OR, press in criss-crossed shape with a fork. Bake on ungreased cookie sheet for 10-12 minutes at 375°.

Laura's Snickerdoodles

2008-09-09T19:47:00.000-07:00

1 ½ cups sugar
1 cup butter, softened
2 eggs
2 ¾ cups flour
2 tsp. Cream of tartar
1 tsp. Baking soda
½ tsp. Ground nutmeg
½ tsp. Salt
2 Tbsp. Ground Cinnamon
2 Tbsp. Sugar

Combine sugar, butter, and eggs in a bowl and mix. Add flour, cream of tartar, baking soda, nutmeg, and salt. Beat until dough forms. Cover and chill 1-2 hours. Heat Oven to 375°. In a small bowl, combine cinnamon with 2 Tbsp. Sugar. Roll dough into balls in then roll in cinnamon mixture. Bake on ungreased cookie sheet 10-12 minutes. Cool 1 minute before removing.

Laura's Sugar Cookies

2008-09-09T19:46:00.002-07:00

1 cup butter shortening
1 ½ cups sugar
3 eggs
1 tsp. Vanilla
3 ½ cups flour
4 tsp. Baking powder
1 tsp. Salt
2 Tbsp. Sour Cream (or milk)

Cream shortening, sugar, eggs, and vanilla. In a separate bowl, mix flour, baking powder, and salt. Add to creamy mixture. Add sour cream (or milk). Chill overnight. Roll out dough. Sprinkle with sugar. Bake @375° for 10 minutes. Frost with Betty Crocker Whipped frosting.

Laura's Peanut Butter Blossoms

2008-09-09T19:46:00.001-07:00

½ cup butter shortening
½ cup peanut butter
½ cup sugar
½ cup firmly packed brown sugar
1 egg
2 Tbsp. Milk
1 tsp. Vanilla
1 1/3 cups flour
1 tsp. Soda
½ tsp. Salt
1 pkg. Hershey’s chocolate Kisses

Cream first 4 ingredients. Add egg. Add milk and vanilla. Combine dry ingredients in separate bowl and add to creamy mixture. Shape into balls using about 1 tsp for each ball. Roll in granulated sugar. Bake on ungreased cookie sheet for 10-12 minutes at 375°. Remove from oven and place a kiss in the center of each. Let cool until kiss is no longer glossy.

Laura's Chocolate Chip Cookies

2008-09-09T19:45:00.002-07:00

1 ½ cup butter shortening
2 ½ cups brown sugar
4 Tbsp. Milk
2 Tbsp. Vanilla
2 eggs
3 ½ cups flour
2 tsp. Salt
1 ½ tsp. Baking soda
1 bag milk chocolate chips

Cream first 4 ingredients. Add egg. Combine dry ingredients and add to first mixture. Stir in chocolate chips. Bake @375° for 8-10 minutes for chewy cookies or 11-13 minutes for crisp cookies.

Oreos

2008-09-09T19:45:00.001-07:00

¾ cup shortening
1 pkg. Devil Food Cake Mix
3 eggs
Cream Cheese Frosting

Mix and roll into balls. Bake @ 350° for 5-7 minutes. Frost.

Thin Mints

2008-09-09T19:44:00.000-07:00

1 box Devil Food Cake Mix
2 Eggs
2 T. Water
2 T. Cooking Oil
1/2 C. Cocoa
1 pkg. Chocolate Chips - I like Ghirardelli Double Chocolate Chips
2-3 drops Wilton's Candy Mint Flavoring

Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil, and cocoa. You will need to blend this together well; this will be a very sticky mess. Let stand for 20 minutes, and then shape into very small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part, and smash down flat. You will need to spray a large spoon with Pam to make them flat. Bake for about 8 minutes. Let cool until they reach room temperature.
Heat chocolate chips in either the microwave, or in a double boiler. When completely melted add a couple drops of the mint flavoring. Be careful not to add too much, it is a powerful flavoring. You can either spread the melted chocolate on the cookies, or you can dip the cookies into the chocolate.

Chocolate Mint Pie

2008-09-09T19:43:00.000-07:00

1 graham cracker crust
½ pkg. Keebler mint cookies, crushed
3 Tbsp. Hot water
4 oz. Cream cheese, softened
1/3 cup sugar
2 Tbsp. Milk
¼ tsp. Peppermint extract
8 oz. Cool whip
8-10 drops green food coloring

Mix crushed cookies with water, and spread over piecrust. Beat cream cheese, sugar, milk and extract. Mix cool whip with food coloring and add to cream cheese mixture. Gently stir and pour into crust. Refrigerate 3 hours before serving.

Fake Cheesecake

2008-09-09T19:42:00.002-07:00

1 graham cracker pie crust
1 container cool whip
1 8-oz. Pkg. Cream cheese softened
½ cup powdered sugar
1 tsp. Vanilla
Fruit topping

Mix cream cheese, vanilla, and sugar until smooth and creamy. Add cool whip and mix well. Spread in pie crust and top with whipped topping. Serve

Chocolate Cake Pie

2008-09-09T19:42:00.001-07:00

2 graham cracker crusts
1 large box Chocolate pudding
2 ½ cups milk
1 8-oz. Cream cheese, softened
1 tsp. vanilla
½ cup powdered sugar
1 container Cool Whip
Oreo Cookie crumbs

Mix pudding and milk. Set aside. Mix cream cheese, vanilla, and sugar until creamy. Add cool whip and mix well. Add ½ pudding and mix well. Pour in piecrust. Top with other ½ of pudding and Oreo crumbs. Chill until set.

Grasshopper Pie

2008-09-09T19:41:00.000-07:00

12 oz. Cool whip
½ gallon mint chocolate chip ice cream
1 bag oreos, crushed in blender
1 can Hershey’s syrup

Put most of crumbs in 9X13 pan. Soften ice cream; put in pan. Dump chocolate syrup on ice cream. Spread cool whip on ice cream and sprinkle remaining crumbs on top. Freeze overnight.

Ice Cream Pie

2008-09-09T19:40:00.002-07:00

¼ cup corn syrup
¼ cup peanut butter
2 cups cocoa Krispies
4 cups ice cream
Magic shell
Nut topping (opt.)

Mix first 3 ingredients. Press into pie pan. Put in softened ice cream. Top with magic shell and nuts. Re-freeze.

Lemon Meringue Pie

2008-09-09T19:40:00.001-07:00

1 1/3 cups sugar
6 Tbsp. Cornstarch
dash salt
1 ¼ cup water
3 egg yolks, slightly beaten
1/3 cup lemon juice
2 Tbsp. Butter or margarine
2 tsp. Finely grated lemon zest
1 9 inch baked pie shell
3 egg whites
½ cup sugar
½ tsp. Cream of tartar

Combine sugar, cornstarch, salt and water in heavy saucepan and bring to a boil, stirring constantly. Cook until thickened. Stir about ½ cup cooked mixture into egg yolks, then stir egg yolks into filling. Cook for 3 minutes, stirring constantly. Remove from heat and add lemon juice, butter, and lemon zest. Pour into baked pie shell. Whip egg whites and cream of tartar to soft peaks. Gradually add sugar and beat to stiff peaks. Spread over filling, sealing to edges. Bake at 350° for 15-20 minutes until golden. Yield: 1 pie.

Apple Pie

2008-09-09T19:39:00.000-07:00

12 cups sliced apples (granny smith and golden delicious mix)
2/3 cups sugar
3 Tbsp. Cornstarch
1 tsp. Cinnamon
1/8 tsp. Nutmeg
1 pkg. Apple Cider mix (to make 1 cup)
½ cup apple juice
½ cup water
2 Tbsp. Lemon Juice

Microwave apples until tender. Drain. Mix remaining ingredients in saucepan and cook on medium heat until thick and bubbly. Fold in apples. Turn into pie crust. Cover with top crust and vent. Bake 400° for 20 minutes. Reduce heat to 350° and bake 30-40 minutes until crust is golden brown.

5 Minute Strawberry Pie

2008-09-09T19:38:00.002-07:00

1 cup sugar
1 pkg. Unsweetened strawberry Kool-Aid
2 cups cold water
10-12 Tbsp. ULTRA GEL
1 tsp. Lemon juice (opt.)
5-6 cups sliced strawberries
2 baked 9” pie shells

Add sugar and drink mix to water and stir until dissolved. Gradually add ULTRA GEL stirring constantly with a wire whisk. Add lemon juice if desired. Fold in strawberries and turn into baked pie crusts. Chill until set. Serve with cool whip.

Big Boy Strawberry Pie

2008-09-09T19:38:00.001-07:00

1 C. water
3/4 C. white sugar
1/4 tsp. salt
2 Tbsp. cornstarch
1/4 tsp. red food coloring
1 C. all-purpose flour
1/2 C. margarine
3 Tbsp. confectioners' sugar
1 tsp. vanilla extract
1 3/4 C. stemmed and washed strawberries (1 quart)

Mix together the water, white sugar, salt, cornstarch and food coloring and cook in a saucepan for about 5 minutes or until thickened. Set aside to cool. Make the crust by combining flour, margarine, sugar and vanilla - press this into a 9 inch pie pan. Prick all over and bake at 350 degrees F (175 degrees C) until lightly browned. When crust is cool, place berries in the shell and pour the thickened mixture over the top. Refrigerate. Serve with a dollop of whipped cream or whipped dessert topping.

Basic Pie Crust

2008-09-09T19:37:00.001-07:00

2 cups all-purpose Or Pastry flour
½ tsp. Salt
1 cup shortening
Ice water to make soft dough

Combine flour and salt. Cut in shortening to the size of peas. Gradually add ice water to form a soft dough. Divide into two discs, wrap in plastic wrap and refrigerate for 10 minutes. Shape as desired. Bake single crust pie shells at 400°. Bake double crust pie according to filling instructions. Yield: 1 double or 2 single crust pie shells.

French Dip Sandwiches

2008-09-09T19:36:00.000-07:00

1 Roast
2 Cans Beef Consommé
Hoagie Buns

Put Roast in Crock-pot. Pour consommé’ over top of roast. Cover and cook on low heat 8-10 hours. Remove Roast and save juice. Shred meat with a fork. Put in Hoagie Buns and use excess juice for dipping.

Sunday Roast

2008-09-09T19:35:00.000-07:00

1 3-5 lb. Roast
2 cans Cream of Mushroom soup
1 can water
1 packet Onion Soup Mix

Stir soup, water and soup mix and pour over roast in a greased crock pot. Cook until Roast is done. Use Soup mixture as gravy. (You may want to add potatoes and carrots to crock pot as well).

Pizza Hut Pizza

2008-09-09T19:34:00.000-07:00

1 1/3 cups Warm water (105F)
1/4 cup Non-fat dry milk
1/2 tsp Salt
4 cups Flour
1 Tbsp. Sugar
1 pkg. Dry yeast
2 Tbsp. Vegetable oil (for dough)
9 Oz. Vegetable oil (3 oz. per pan)
Butter flavored Pam
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes. Divide dough into three balls. In three 9" cake pans, put 3 Oz. of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9" circle. Place in cake pans. Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

BBQ Chicken Pizza

2008-09-09T19:33:00.002-07:00

1 Boboli crust
1 Tbsp. Olive Oil
Cornmeal
1 clove Garlic
2 Tbsp. Cilantro, (Fresh)
3 chicken breasts, cooked and shredded
½ cup Barbecue Sauce
6 sundried tomatoes
1 small purple onion sliced thin
2 cups mozzarella or cheddar cheese, shredded

Preheat oven to 375°. Coat the bottom of the boboli crust with olive oil. Dip in a mixture of cornmeal and garlic. Top crust with barbecue sauce. Layer chicken, cheese, tomatoes, and cheese. Garnish with Cilantro. Bake for 10-15 minutes (until cheese is browned).

Missionary Chicken

2008-09-09T19:33:00.001-07:00

8-10 skinless chicken breasts
1 cup Swiss cheese, shredded
2 cans cream of chicken soup
1 soup can full of milk
1 box stove-top stuffing
1/3 – ½ cup melted butter
Green onions, (optional)

Place salt and peppered chicken breasts in 9X13 pan. Put slices of cheese on each piece. Mix soup and milk together and pour over chicken. Spread green onions over soup mixture if desired. Sprinkle stuffing over chicken. Drizzle melted butter over stuffing. Cover with foil. Make several slits in foil. Bake 1 hour at 350°. Uncover the last 15 minutes.

Hawaiian Haystacks

2008-09-09T19:32:00.000-07:00

Sauce:

2 cans cream of chicken soup
1 c chicken broth
1 tsp parsley flakes
1/2 tsp salt
1/4 tsp basil
Toppings:

2-4 chicken breasts, cooked and cubed
chow mein noodles
2 cans pineapple tidbits
Green onions
3 Tomatoes
Celery
green pepper
Cheddar Cheese
4 C Rice, Cooked

Mix Soup with Milk until a gravy consistency. Add chicken. Serve buffet style with each ingredient in a different bowl so everyone can choose what they want on their individual haystack.

Tin Foil Dinners

2008-09-09T19:31:00.002-07:00

Stew Meat
Onion, chopped
Baby Carrots, cut in half
Potatoes, cut up
Beef Stew Mix mixed with water
Salt, Pepper, Garlic Salt, to taste

Put Potatoes, Carrots, and onions on a piece of Foil. Top with Stew Meat. Sprinkle seasonings as desired, Pour some Beef Stew Mixture over everything and seal foil. (You may want to double wrap to prevent leakage). Put on hot coals or in the oven and cook until meat is done.

Panda Express Orange Chicken

2008-09-09T19:31:00.001-07:00

2 pounds boneless chicken pieces, skinned
1 egg
1 1/2 teaspoons salt
White pepper
Oil (for frying)
1/2 cup plus 1 tablespoon cornstarch
1/4 cup flour
1 tablespoon minced ginger root
1 teaspoon minced garlic
Dash crushed hot red chiles
1/4 cup chopped green onions
1 tablespoon rice wine
1/4 cup water
1/2 to 1 teaspoon sesame oil

Orange Sauce for Stir Fry

2 teaspoons minced orange zest and ¼ cup juice from 1 large orange
1/2 teaspoon granulated sugar
2 tablespoons chicken stock
1 tablespoon light soy sauce
Combine all ingredients in small bowl and set aside. Cut chicken pieces in 2-inch squares and place in large bowl. Stir in egg, salt, pepper, and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer to 375º. Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.
Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 teaspoon sesame oil.

Fried Rice

2008-09-09T19:30:00.000-07:00

3-5 cups cooked rice
1/2 cup cooked ham or any other leftover meat
1-2 cups frozen vegetables (peas and carrots)
2 Tbsp chopped onions
4 eggs, beaten and slightly scrambled
1/8-1/4 c oil
1/2 t salt (only if ham is NOT used)
soy sauce to taste

Fry ham in oil for 1 minute. Add everything else but the eggs and rice. Fry for a minute and then add eggs, stirring until coagulated. Add rice. Add soy sauce to taste, serve hot.

Stir Fry

2008-09-09T19:29:00.000-07:00

Chicken Breasts cooked and cubed
Stir Fry Vegetables
Rice
Soy Sauce
Minced Garlic
Oyster Sauce

Cook the chicken, vegetables, garlic, soy sauce and oyster sauce in a pan. Serve over cooked Rice

Chicken Cordon Bleu

2008-09-09T19:27:00.001-07:00

Chicken Breasts
Ham
Swiss Cheese
Eggs
Bread Crumbs

Pound chicken flat until it is ¼ inch thick. Put ham and swiss cheese in the middle. Roll Chicken breasts and toothpick them closed. Dip in beaten eggs and roll in bread crumbs. Bake at 375° until done.

Sauce:
1 can cream of chicken soup
1 TBSP Butter
1 TBSP Flour
1 cup milk

Melt butter, add flour and milk. Simmer until slightly thickened. Add soup and season with salt and/or pepper as desired.