Recipe Collections

Grandma's Buttermilk Waffles (DELICIOUS!)

2011-06-19T10:39:00.001-06:00

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
2 eggs, beaten
2 cups buttermilk
4 tablespoons butter, melted

Directions

In a mixing bowl, add flour, baking powder, salt, and soda; stir to mix.
Add in eggs, buttermilk, and butter; mix well.
Pour batter into a preheated prepared waffle iron; cook until steaming stops and waffles are crisp and golden.

Super Yummy Guacamole Burgers

2010-06-14T14:53:00.000-06:00

Ingredients

Guacamole

2 avocados - halved, peeled, and pitted
½ lime, juiced
1 fresh jalapeno peppers, seeded and minced
½ cup chopped cilantro
¼ cup minced onion
1 ½ teaspoons minced garlic
½ cup diced tomatoes
¼ teaspoon salt to taste

Burger

2 pounds lean ground beef
1 teaspoon chili powder
½ lime, juiced
¼- ½ cup chopped cilantro
1 tablespoon minced garlic
½ cup diced onion
½ cup diced tomatoes
6 slices Monterey Jack cheese
6 hamburger buns

Directions

Preheat an outdoor grill for medium heat.
To make the guacamole, mash the avocado in a medium bowl with the rest of the ingredients and season to taste with salt, and set aside.
In a large bowl, mix together beef with the rest of the ingredients. Form the meat into 6 patties.
Cook the burgers to desired doneness on the preheated grill. Add a slice of cheese to each burger during the last minute of cooking. Serve on toasted buns with a dollop of guacamole.

Beef Pitas with Yogurt Sauce

2010-05-16T15:08:00.005-06:00

Recipe from: Taste of Home
This is very similar to a Greek Gyro. Mmmmm, so good!
Serving size: 4

Ingredients

1 cup (8 ounces) fat-free plain yogurt
1/4 cup minced fresh parsley
1/2 teaspoon minced garlic
1/8 teaspoon salt
PITAS:
1 teaspoon dried oregano
1 teaspoon minced fresh rosemary
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound beef top sirloin steak, cut into thin strips
1 large sweet onion, sliced
4 teaspoons olive oil, divided
4 whole gyro-style pitas (6 inches), warmed

Directions

For sauce, in a small bowl, combine the yogurt, parsley, garlic and salt. Refrigerate until serving.
In a large resealable plastic bag, combine the oregano, rosemary, salt and pepper; add beef. Seal bag and toss to coat.
In a large nonstick skillet, saute onion in 2 teaspoons oil until golden brown. Remove and keep warm. Saute beef in remaining oil until no longer pink.
Serve beef and onion on pitas with yogurt sauce. Yield: 4 servings.

Apple Pockets

2010-03-31T20:38:00.002-06:00

2 Golden Delicious Apples
2 Tbs. sugar
2 tsp. cinnamon
flour for dusting
1 Pkg. (7.5 oz.) refrigerated biscuits

Heat oven to 350 degrees. Peel apples; grate them into a medium bowl. In a small bowl, combine sugar and cinnamon. Stir half of cinnamon sugar into grated apples.

Roll each biscuit to about 5" circle. Spoon apple mixture onto circles. Fold circles over and pinch edges to make halfmoons. Place on baking sheet.

Brush pies with water and sprinkle with remaining cinnamon sugar. Bake 20 minutes. Makes 10 pies.

Scalloped Potatoes with Spinach and Nutmeg

2010-03-24T17:00:00.002-06:00

1 TBSP butter
3 C chopped onions
2 - 10 oz packages of frozen leaf spinach, thawed, well drained

1-1/2 C whipping cream
3/4 C canned low salt chicken broth
3/4 C dry white wine
3 pounds russet potatoes (abt 6 large), peeled very thinly sliced
2 tsp ground nutmeg

1-1/2 cups grated cheddar cheese

Melt butter in heavy large skillet over medium heat. Add onions and sauté until translucent, about 8 mins. Add spinach and cook until liquid evaporates, stirring occasionally, about 6 mins. Season with salt and pepper. Cool.

Preheat oven to 400 F. Buuter 13x9x2-inch glass baking dish. Mix cream, broth and wine in bowl. Arrange 1/3 of potatoes in bottom of prepared dish, overlapping slightly. Season with salt and pepper and 1/2 tsp nutmeg. Top with half of spinach mixture. Pour 1/3 of cream mixture over. Repeat layering with 1/3 of potatoes, salt, pepper, 1/2 tsp of nutmeg, remaining spinach mixture and 1/3 of cram mixture. Top with remaining 1/3 of potatoes, overlapping slightly. Season with salt, pepper, and 1/2 tsp of nutmeg. Pour remaining cream mixture over.

Bake potatoes 45 mins. Top with cheese. Sprinkle with 1/2 tsp of nutmeg. Bake until potatoes are tender, cheese is golden and liquid bubbles, about 45 minutes longer. Cool slightly; serve.

Peanut Butter Fudge

2009-12-24T12:25:00.002-07:00

Stir 2 Cups of Sugar in 2/3 Cup of milk over low heat until it reaches 234 degrees. Remove from heat and stir in 1 Cup Marshmallow Cream, 1 Cup Peanut Butter (I prefer chunky), and 1 tea. of Vanilla. Pour into an 8x8 pan and let set. Once it it firm, cut into desired pieces.

Cream Chesse Scrambled Eggs

2009-12-20T10:05:00.004-07:00

I was a little unsure about trying these. My son is a very picky eater. He loves scrambled eggs but he doesn't like change. But I did want to try to fancy up my scrambled eggs a bit, so I tried it. I left the bacon out of his and he didn't noticed much difference. We didn't notice a huge difference either. They were good, a little creamer, but of course much fatter with all that was put into it. But if you are looking for something slightly different, they are worth trying.

Ingredients

1 package (3 ounces) cream cheese, softened
2 tablespoons half-and-half cream
8 eggs
1/3 cup grated Parmesan cheese
1/2 teaspoon lemon-pepper seasoning
1/8 teaspoon salt
1/2 cup real bacon bits
2 tablespoons butter

Directions

In a small bowl, beat cream cheese and cream until smooth. Beat in the eggs, Parmesan cheese, lemon-pepper and salt. Stir in bacon.
In a large skillet, melt butter; add egg mixture. Cook and stir over medium heat until eggs are completely set. Yield: 4 servings.

Coconut Almond Muffins

2009-12-20T09:57:00.001-07:00

These were supper yummy!! The recipe makes 6.

Ingredients

1 cup all-purpose flour
1/2 cup sugar
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup sour cream
1/4 cup butter, melted
1/4 teaspoon almond extract
1/2 cup flaked coconut
1/4 cup min semi-sweet chocolate chips
1/4 cup sliced almonds
Additional sugar

Directions

In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, sour cream, butter and extract. Stir into dry ingredients just until moistened. Fold in coconut and chocolate chips.
Fill greased muffin cups two-thirds full. Sprinkle with almonds and additional sugar. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 6 muffins.

Caramel Harvest Brownies

2009-11-09T08:12:00.001-07:00

1 Betty Crocker German Chocolate Cake
package of caramels

Take your cake mix add 1/4 cup flour
1/3 cup evaporated milk
3/4 cup melted butter
Mix well take 1/2 of the mix and put on the bottom of 9x13 cake pan cook for 6 min. at 350*.
While that is cooking take your caramels and 1/3 cup evaporated milk and melt in the microwave.
When you get the cake mix out, put 3 oz of chocolate chips down the caramel mixture and on top of that 3 more ounces of chocolate chips. Take the rest of the cake mixture on drop all over the pan cook for 15 minutes at 350 let cool.

Harvest Pumpkin Brownies

2009-11-09T08:10:00.000-07:00

1 can (16 oz) pumpkin

4 eggs

¾ c vegetable oil

2 sp vanilla

2 c flour

2 c sugar

1 T pumpkin pie spice

2 tsp cinnamon

2 tsp baking powder

½ tsp salt

Beat pumpkin, eggs and vanilla until well mixed. Combine dry ingredients and stir pumpkin mixture until well blended. Pour into a 15x10x1-inch baking sheet. Bake 20-25 minutes at 350*. Let cool.

Frosting:

6T butter

1 pkg cream cheese, softened

1 tsp vanilla

1/8 tsp salt

1 tsp milk

1 ½-2 c powdered sugar

Beat butter, cream cheese, vanilla, salt and milk until smooth. Add powdered sugar. Frost brownies and store in refrigerator.

White Chocolate Caramel Apples

2009-11-09T08:09:00.000-07:00

2 cups heavy crème

1 cup dark Karo syrup

2 cubes butter

2 cups sugar

Pure vanilla extract

Salt

Mix Karo syrup and butter in a large pot. Bring to a boil. Slowly mix in sugar and let dissolve. Let boil again. Slowly mix in crème and boil for approx. 10 minutes. Boil until soft ball set stage. Add 1 tsp vanilla and a dash of salt before taking it off of the stove. Dip apples in caramel after caramel has been off of stove for a couple of minutes. Let cool. May dip apples in white vanilla bark (melted) before dipping into the caramel.

Cheddar Potato Soup

2009-11-09T08:08:00.000-07:00

4-5 Russet Potatoes (peeled and cubed)

1 cup baby carrots cut into thirds

1 T dried minced onion

¾ t salt

½ c butter

½ c flour

2 c milk

1 c chicken broth

2 c cheddar cheese

½ t pepper

Place potatoes, carrots, onion and salt in a large soup pan. Cover vegetables with water and bring to a boil. Simmer over medium heat for 20 minutes or until tender.

In a separate pan, melt butter, then stir in flour. Whisk in milk and chicken broth. Cook over medium heat until it begins to thicken. Pour into cooked vegetables. Stir in cheese and pepper. Garnish with grated cheddar cheese or gold fish crackers!! Makes 8-10 servings.

Wild Rice Soup

2009-11-09T08:07:00.000-07:00

1 medium onion, chopped

2 c celery, diced

2 c carrots, diced

½ c butter

½ tsp salt

¼ tsp pepper

½ c flour

4c chicken broth

2 c half & half

Shredded chicken, cooked

Uncle Ben’s Long Grain Wild rice

Cook box of wild rice as directed and set aside. Melt butter in pot and sauté onion, celery and carrots (approx 5-10 minutes) Add flour until bubbly. Add chicken broth. Add half & half and bring to a boil, then add chicken. Add rice and simmer for 20 minutes. Serve in a bread bowl.

Cranberry Salad*

2009-11-09T08:04:00.000-07:00

1 bag cranberries- crushed/chopped mix with 1 ½ c sugar and put into refrigerator overnight.

Next day add:

20 oz crushed pineapple, drained

1 pkg mini marshmallows

1 pint cool whip

Mix together and chill until ready to serve.

* Everybody in the Dallimore family LOVES this salad and it’s SO easy!! I also love that half of it can be prepped the day before. This salad can also be put into the freezer for a cooler treat!

Apple Butter Pumpkin Pie

2009-11-09T08:03:00.001-07:00

1 c apple butter

1 c canned pumpkin

½ c packed brown sugar

¾ tsp ground cinnamon

¾ tsp ground nutmeg

½ tsp salt

¼ tsp ground ginger

3 eggs lightly beaten

¾ c evaporated milk

1 unbaked pastry shell

Whipped Cream

In a large bowl, combine the apple butter, pumpkin, brown sugar, cinnamon, nutmeg, salt and ginger. Add eggs. Gradually beat in milk until smooth. Pour into pastry shell. Bake at 425* for 35-40 minutes or until set (cover the edges loosely with foil if necessary to prevent over browning). Cool on a wire rack. Garnish with whipped cream. Refrigerate leftovers.

Creamed Potato Casserole

2009-11-09T08:01:00.000-07:00

10 lbs medium potatoes (about 30)

2/3 cup + 3T butter, divided

2/3 c all-purpose flour

5 c chicken broth

5 c half-and-half cream

8 egg yolks, lightly beaten

1 ½ c minced fresh parsley

3 tsp salt

¾ tsp pepper

¼ tsp cayenne pepper

1 cup seasoned bread crumbs

Place potatoes in a large pan; cover with water. Bring to boil. Reduce heat; cover and simmer for 20 minutes or just until tender. Drain and rinse in cold water. When cool enough to handle, peel potatoes and cut unto ¼-inch slices; set aside. In a large saucepan, melt 2/3 cup butter. Stir in flour until smooth; gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat. Spread 1 cup sauce into each of two 3-qts baking dish. Top with a third of the potato slices. Repeat layers twice. Spread with remaining butter; toss with bread crumbs. Sprinkle over casseroles. Bake uncovered at 375* for 40-45 minutes or until bubbly.

Whole Wheat Cinnamon Pancake Mix

2009-11-09T08:00:00.000-07:00

8 c whole wheat flour

2 t salt

1 1/3 c dry milk

1 T cinnamon

3 T + 1t baking powder

1 c sugar ½ c wheat germ

Mix well. Note: Stir each time before measuring out the mix for making pancakes.

Pancake from bulk mix: 1 ½ c whole wheat pancake mix

1 egg

2/3 c milk

3T oil

½ c water

Beat egg, oil, water and milk. Add pancake mix and stir with wire whisk until moist, but don’t over mix!!

Autumn Spice Cake

2009-11-09T07:59:00.000-07:00

½ cup butter, softened

1 cup shortening

1 c dark brown sugar

1 c sugar

4 eggs

1 ½ cups buttermilk

1 tsp pure vanilla extract

2 c flour

1 T Dutch-processed cocoa

2 tsp baking powder

1 tsp baking soda

1 ½ tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground allspice

½ tsp ground cloves

Heat oven to 350*. Line two 9-inch cake pans with parchment paper and lightly butter. Beat butter, shortening and sugars together until smooth. Beat in the eggs, one at a time until smooth and light. Stir in buttermilk, in thirds, into the beaten butter. Blend well with each addition. Pour batter into the pans and bake until center tests clean- about 35 minutes. Cool cakes in the pans on a rack for 30 minutes, unmold, and cool completely before frosting.

Autumn Frosting:

8 oz cream cheese, softened

4T butter, softened

3 T whole milk

3 cups powdered sugar, sifted

2/3 c cocoa

1/8 tsp salt

1 ½ tsp pure vanilla extract

Beat cream cheese, butter and milk together until smooth. Add sugar, cocoa and salt and continue to beat until blended. Reduce mixer speed and add the vanilla and beat until smooth. Cover and chill for at least 30 minutes before frosting.

Orange-Frosted Cranberry Cookies

2009-11-09T07:58:00.001-07:00

1 c sugar

½ c packed brown sugar

1 c butter, softened

1 tsp grated orange peel

2 T orange juice

1 egg

2 ½ cups all-purpose flour

½ tsp baking soda

½ tsp salt

2 cups coarsely chopped fresh or frozen cranberries

½ chopped nuts, if desired

Heat oven to 375* spray cookie sheet with cooking spray.

Beat together sugars, butter, orange peel, orange juice and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in cranberries and nuts. Drop dough by round tablespoonfuls about 2 inches apart onto cookie sheet. Bake 12-14 minutes or until edges and bottoms of cookies are lightly golden brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Frost cookies.

Orange Frosting

1 ½ c powdered sugar

½ tsp grated orange peel

2-3 T orange juice

Mix together until smooth and spreadable.

Chocolate-Drizzled Cherry Bars

2009-11-09T07:56:00.000-07:00

2 c all-purpose flour

2 cup quick cooking oats

1 ½ cups sugar

1 ¼ cups butter, softened

1 can cherry pie filling*

1 tsp almond extract

¼ cup milk chocolate chips

¾ teaspoon shortening

Combine flour, oats, sugar and butter until crumbly. Set aside 1 ½ cups for topping . Press remaining crumb mixture into an ungreased 13x9x2-inch baking dish. Bake at 350* for 15-18 minutes or until edges begin to brown.

In a bowl, combine pie filling and extract; carefully spread over crust. Sprinkle with reserved crumb mixture.

Bake 20-25 minutes longer or until edges and topping are lightly browned. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Drizzle lightly over warm bars. Cool completely on wire rack.

* Any pie filling may be used as desired!!!

Cranberry Mist

2009-11-09T07:54:00.000-07:00

½ c vanilla or eggnog ice cream

½ tsp nutmeg

2 tsp (heaping) fresh cranberry sauce

Mix in blender & pour into glass. Sprinkle nutmeg. Float whole cranberry sauce on top. Stir with a cinnamon stick.

To make fresh cranberry sauce:

2 c fresh cranberries

½ c sugar

Mix and cook until soft!!

Peach Crisp With Maple Cream Sauce

2009-11-09T07:52:00.000-07:00

1 c flour

½ c sugar

½ c firmly packed light brown sugar

½ tsp cinnamon

½ tsp nutmeg

¼ tsp salt

1 stick butter, cut into bits.

Mix ingredients together with a fork or pastry cutter. Mix until butter is evenly mixed in. Set aside. Peel and slice 5-6 cups of fresh peaches. Take half of a fresh lemon and grate off the zest. Add zest to peaches and squeeze the juice from the lemon half. Add 2 T pure maple syrup. Stir peaches well. Pour peach mixture into an 8X8-inch baking dish. Sprinkle crumb mixture over the top. Lightly even out with a fork. Cover tightly with tin foil and bake at 350* for 15 minutes. Remove the foil and bake for an additional 20-30 minutes or until top is crisp brown.

Maple Cream Sauce:
1 ½ c heavy whipping cream

Pour into a small saucepan and add;

5T pure maple syrup

3T light corn syrup

Cook over medium heat, stirring constantly, until thickened about 15 minutes, no need to stir vigorously!! Remove from heat and chill in the refrigerator until it’s cold and thick. Pour sauce over warm cobbler and serve.

Honey Cooked Ham

2009-11-09T07:42:00.000-07:00

1 (4lb) fully cooked, boneless ham

½ c honey

2 T Dijon mustard

¼ tsp ground cloves

1 (11 oz.) Mandarin oranges in light syrup

Preheat oven to 325*. If ham has skin, peel it away using a sharp knife and discard. Score with a sharp knife by cutting diagonal lines: about ½-inch deep. Transfer ham to a foil-lined roasting pan and set aside. Whisk together honey, mustard and cloves. Brush over entire ham. Pour mandarin oranges with liquid over ham. Bake for 1 hour or 14 minutes per pound. Baste every 15 minutes with juices.

Ginger Sirloin Strips

2009-11-06T17:48:00.002-07:00

Ingredients

1 can (14 ounces) pineapple tidbits
1 can (11 ounces) mandarin oranges
2 tablespoons cornstarch
1-1/2 pounds boneless beef sirloin steak, cut into strips
4-1/2 teaspoons minced fresh gingerroot
1 tablespoon Crisco® Pure Olive Oil
1 can (14 ounces) whole-berry cranberry sauce
1 cup thinly sliced green onions
Hot cooked rice

Directions

Drain pineapple and oranges, reserving juice; set fruit aside. In a small bowl, combine cornstarch and juices until smooth; set aside.
In a large skillet or wok, stir-fry beef and ginger in oil until meat is no longer pink. Add the cranberry sauce, onions and pineapple. Stir cornstarch mixture and gradually add to skillet; cook and stir until slightly thickened. Gently stir in oranges. Serve with rice. Yield: 7 servings.

Easy Fruit Salad

2009-10-26T19:05:00.004-06:00

1 can (11oz.) Mandarin Oranges
1 can (8oz.) Pineapple chunks or tidbits
1 Red Apple
1 Cup seedless grapes
1-2 Bananas
1 container (60z.) plain yogurt
1 TBLS Honey
1 TBLS Lemon Juice

Drain oranges and pineapple. Cut up apple and banana. Mix everything together.
yield 4 servings

Strawberry Shortcake Cookies

2009-09-13T16:36:00.002-06:00

As seen in the Martha Stewart Magazine June 2009. My family really enjoyed them.

Ingredients

Makes about 3 dozen

12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling

Directions

Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day

Hawaiian Haystacks

2009-09-13T16:24:00.003-06:00

This is one that has been around for awhile. I actually never made it till tonight. I searched around for a sauce recipe and found one that sounded good. We all enjoyed it. I would love to hear how you make hawaiian haystacks. What toppings do you use? How do you make your sauce?

Make enough rice for your family

Sauce:
1 can cream of chicken soup
1/2 cup of sour cream
3/4 cup of chicken broth
1 1/2 cups of cooked shredded chicken
1 teaspoon of dehydrated onion (optional)
salt, pepper, garlic powder to taste

Mix all together until warm. Pour over rice.

Add toppings:
Pineapple
Mandarin oranges
Green Pepper
Green Onion
Chow Mien Noodles
Grated Cheese

Oatmeal Berry Breakfast Bar

2009-08-11T12:42:00.001-06:00

This hearty bar is easily handheld for breakfast on the go. We used berries in our version, but it's equally tasty with peeled and chopped peaches, nectarines, or plums.

	Crust and Topping:
	1 cup flour
	3/4 cup light brown sugar, firmly packed
	1/2 teaspoon salt
	1/2 cup unsalted butter, cold and cut into small cubes
	2 1/2 cups quick-cook oats
	2 tablespoons apple or orange juice
	Filling:
	1/4 cup dark brown sugar, firmly packed
	2 tablespoons flour
	Pinch of salt
	3 1/2 cups (18 ounces) fresh blueberries, raspberries, or blackberries
	1 tablespoon fresh lemon juice

Step 1
Heat the oven to 375°. Grease a 9- by 13-inch pan.

Step 2
Add the flour, light brown sugar, and salt to the bowl of a food processor. Pulse once or twice to combine, then add the butter and pulse five or six more times until coarse crumbs form. Add the oats and pulse two or three more times.

Step 3
Remove 1 1/2 cups of the mixture and set it aside. Add the juice to the remaining mixture and pulse three or four times until it's just moistened. Press this mixture firmly and evenly into the bottom of the pan using your fingers or the bottom of a measuring cup.

Step 4
For the filling, whisk together the sugar, flour, and salt in a medium-size bowl. Add the fruit and lemon juice and gently toss the mixture using a rubber spatula until the fruit is coated. Distribute the filling over the crust.

Step 5
Sprinkle the reserved crumb mixture over the filling. Bake the dish until the top is golden, about 35 to 40 minutes. Let the pan cool on a wire rack for about 2 hours, then cut the sheet into 16 bars. Store them in the refrigerator in an airtight container.

Better Than Best Fried Chicken

2009-07-28T22:09:00.003-06:00

This was awesome! I made it at Scout Camp and it turned out great.
Prep Time: 15 Mins
Cook Time: 30 Mins

INGREDIENTS
8 skinless, boneless chicken breast halves
2 (10.75 ounce) can condensed cream of chicken soup
2 eggs
seasoning salt to taste
1 cup all-purpose flour
1 cup cornstarch
1 teaspoon garlic powder
1 teaspoon paprika
salt and pepper to taste
oil for frying

DIRECTIONS

In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.

In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).

Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Heat oil in a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces. Once chicken is doughy, test oil by dropping a piece of the 'dough' into it; the oil is ready when it starts to fry immediately.

Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.

Hamburger Soup

2009-07-27T11:32:00.004-06:00

1 ½ lbs ground beef
1medium onion, chopped fine
1 28oz. can diced tomatoes
2 cups water
3 cans beef consommé
1 can tomato soup
4 carrots chopped fine
1 bay leaf
3 sticks celery, chopped fine
½ tsp. Parsley
½ tsp. Thyme
Pepper to taste
8 Tbsp. Pearl Barley

Brown ground beef and onions drain well. Combine all ingredients in large pot. Simmer covered, at least 2 hours or all day. Serves 10

Chicken Avocado Salad

2009-07-21T09:24:00.006-06:00

1 lb. grilled chicken breasts, sliced
1 can (15 oz) Black Beans, rinsed and drained
1 can (11 oz) Mexicorn, drained
1-1/3 Cup chopped peeled avocados
1 Cup chopped cucumber
1 Cup chopped tomatoes
1/2 cup thinly sliced green onions
1 teaspoon lime juice

Combine all ingredients together in a large bowl. And Mix.

In a small bowl combine:
2 Tablespoons cider Vinegar
1 Tablespoon Olive Oil
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1/8 teaspoon pepper

Mix together and pour into large Salad mixture. Turn and coat. Cover and refrigerate for at least 1 hour before serving.

Fiesta Fajitas with Fresh Pineapple Salsa

2009-07-12T19:16:00.004-06:00

Fresh Pineapple Salsa
	2 cups fresh pineapple, chopped
	2 tablespoons fresh lime juice
	1/2 cup cilantro
	1/2 jalapeno pepper, seeded and chopped
	1/2 teaspoon crushed red pepper flakes (or less for a milder taste)
	Salt

1. Place all of the ingredients but the salt in a blender or food processor and pulse until the ingredients are mixed but still chunky.
2. Transfer the salsa to a bowl, salt it to taste, then cover and refrigerate it until ready to serve. Makes 2 cups.

Note: add the cilantro slowly, you may not want to use the whole 1/2 cup

Fiesta Fajitas

For the marinade:

1/3 cup canned pineapple juice

2 tablespoons fresh lime juice

2 cloves garlic, minced

2 teaspoons cumin

1/3 cup vegetable oil

1 teaspoon salt

1/4 teaspoon pepper

For the fajitas:

2 pork tenderloins (about 2 pounds), trimmed of silver skin

2 large red onions, cut into 1-inch-thick slices and threaded lollipop-style on skewers

2 green bell peppers, cored, seeded, and cut into quarters

2 red bell peppers, cored, seeded, and cut into quarters

Olive oil for brushing

8 flour tortillas, wrapped in foil

1. Combine the marinade ingredients in a large ziplock bag, then add the tenderloins and toss them to coat. Place the sealed bag in the refrigerator and allow the tenderloins to marinate for at least an hour, but preferably overnight.
2. Prepare the grill for cooking. Brush the onion skewers and bell peppers with olive oil. Grill the vegetables until they are soft, about 20 minutes, and the tenderloins, turning them occasionally, until the centers register 145°, also about 20 minutes. Transfer all the food to a baking sheet and allow the tenderloins to rest for 5 minutes.
3. Meanwhile, remove the onion slices from the skewers. Chop them and the bell peppers, then arrange the vegetables on one side of a large serving platter. Slice the tenderloins into strips, then arrange them beside the vegetables.
4. Heat the foil-wrapped tortillas on the coolest part of the grill, turning them several times until they are warmed through. Serve the grilled vegetables, tenderloin strips, and tortillas with small bowls of the fresh pineapple sauce, guacamole, and sour cream. Serves 8.

Asparagus Beef Lo Mein

2009-06-18T12:06:00.000-06:00

Ingredients:

* 1 boneless beef sirloin steak (1 pound), thinly sliced
* 2 tablespoons olive oil
* 1 pound fresh asparagus, trimmed and cut into 2-1/2-inch pieces
* 1/4 teaspoon minced garlic
* 2-1/4 cups water, divided
* 2 packages (3 ounces each) beef ramen noodles
* 2/3 cup hoisin sauce

Directions:
In a large skillet or wok, stir-fry beef in oil for 5 minutes or until meat is no longer pink. Add the asparagus and garlic; stir-fry for 2 minutes or until asparagus is crisp-tender.
In a small bowl, combine 1/4 cup water and 1/2 teaspoon seasoning from one ramen noodle seasoning packet; stir until dissolved. Add hoisin sauce; stir into the beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. (Discard remaining seasoning from opened packet.)
In a large saucepan, bring remaining water to a boil; add ramen noodles and contents of remaining seasoning packet. Cook for 3 minutes. Remove from the heat; cover and let stand until noodles are tender. Serve with beef mixture. Yield: 4 servings.

Chocolate-Cherry Ice Cream Pie with Hot Fudge Sauce

2009-06-14T20:38:00.003-06:00

Sauce

1 cup whipping cream
12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Filling

3/4 pound fresh Bing cherries, pitted, coarsely chopped
1/4 cup sugar
1/8 teaspoon almond extract
1 quart purchased vanilla ice cream, slightly softened
1/2 cup (about 3 ounces) miniature semisweet chocolate chips

Chocolate Cookie Crust

For sauce:
Bring whipping cream to simmer in heavy medium saucepan; remove from heat. Add chopped chocolate; whisk until smooth.

Filling:
Combine cherries and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to boil. Reduce heat; simmer until thick syrup forms, stirring often, about 10 minutes. Remove from heat. Mix in almond extract. Cool to room temperature.

Place ice cream in large bowl. Fold in cherry mixture and chocolate chips. Pack ice cream mixture into crust. Cover pie and freeze. (Sauce and pie can be prepared 3 days ahead. Cover and refrigerate sauce. Keep pie frozen.)

Rewarm sauce over low heat. Cut pie into wedges; serve with sauce.

Strawberry Jello Squares With Cream Cheese

2009-06-08T16:22:00.011-06:00

1 1/2 cups graham cracker crumbs

1/4 melted butter

1/4 cup sugar

Mix ingredients above and pack it in a 13x9x2-inch pan. Chill in freezer for 15 minutes.

Mix together:

1 (8oz) pkg cream cheese

1/4 cup sugar

1/4 cup milk 3 1/2 cups cool whip - Mix last

Spread cream cheese mixture over graham crust. Layer strawberries, cut in half or thirds. Put into fridge.

Dissolve (6oz) strawberry jello in 1 cup boiling water. Add 1 cup cold water and enough ice cubes to make 2 1/2 cups. Pour over cream cheese and strawberries. Cover completely. Refrigerate until firm and time to serve. Just before serving, apply a thin layer of cool whip over jello layer. May garnish lightly with graham cracker crumbs.

Note: Other yummy variations are Peach, Blueberry and Raspberry. Be sure to thoroughly drain fruit so it has no juice. I'm always asked to bring this recipe to family functions. Everyone always has fabulous compliments after eating it!!:0)

BLUEBERRY RIPPLE CAKE

2009-06-08T16:02:00.034-06:00

A Taste of Home Recipe!!

3/4 cup all-purpose flour

3/4 cup packed brown sugar

1 1/4 tsp ground cinnamon

1/4 tsp salt

1/4 cup cold butter

1 package(18-1/4 ounces) white cake mix

1 1/4 cups fresh or frozen blueberries

In a large bowl, combine the flour, brown sugar, cinnamon and salt. cut in butter until crumbly. sprinkle half of the mixture into a greased 13x9x2-inch baking dish.

Prepare the cake mix batter according to package directions; spread over crumble mixture. Top cake batter with remaining crumble mixture and top with blueberries. Lightly swirl with a knife.

Bake at 350* for 45-50 minutes or until a toothpick inserted near the center comes out clean. Serve warm; or cool to room temperature and serve with ice cream.

Yield: 12-15 servings

Note: If using frozen blueberries, do NOT thaw before adding to the batter.

Poached Mango Chicken

2009-06-07T21:14:00.002-06:00

Makes 2 servings
2 boneless, skinless chicken breast halves (about 8 oz. each)
2/3 cup mango nectar or juice
1/2 cup chicken broth
2 tablespoons fresh lime juice
2 teaspoons fresh gingerroot, minced
1/2 teaspoon ground cinnamon
1 1/2 teaspoons cornstarch
Salt
Thin lime slices (optional)

Cooked basmati rice for serving

With a mallet, gently pound chicken breasts until they are relatively flat and of even thickness overall (this will help the chicken cook evenly). In a 10- to 12- inch frying pan, stir together mango nectar, broth, lime juice, ginger, and cinnamon. Add chicken to broth mixture and simmer gently, covered, over medium heat until meat in the thickest part is no longer pink; cut to test (15 to 20 minutes). Transfer chicken to a platter and keep warm. Bring cooking liquid to a boil over high heat; then boil, uncovered, stirring occasionally, until reduced to about 1/2 cup (2 to 3 minutes).
Stir cornstarch into 2 tablespoons of water and pour the mixture into the pan. Return to a boil and stir until the sauce is thickened. Season to taste with salt. Spoon sauce over chicken.
Garnish with lime slices, if desired. Serve over cooked rice.

Pepper Jack Stuffed Chicken

2009-06-07T21:10:00.002-06:00

Ingredients:
2 ounces pepper Jack cheese
2 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon Mexican or taco seasoning
1 tablespoon canola oil

Directions:

Cut cheese into two 2-1/4-n. x 1-in. x 3/4-in. strips. Flatten chicken to 1/4-in. thickness. Place a strip of cheese down the center of each chicken breast half; fold chicken over cheese and secure with toothpicks. Rub Mexican seasoning over chicken. In a large skillet, brown chicken in oil on all sides. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 25-30 minutes or until meat is no longer pink. Discard toothpicks. Yield: 2 servings.

Steak & Onions

2009-06-07T21:07:00.002-06:00

Ingredients:
1 large onion, halved and sliced
2 tablespoons butter
1/3 cup white wine or chicken broth
1 garlic clove, minced
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
2 beef tenderloin steaks (1-1/2 to 2 inches thick and 8 ounces each)

Directions:

In a large skillet, cook onion in butter over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently. Stir in wine or broth and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until liquid has evaporated. Meanwhile, combine the rosemary, salt and pepper; rub over steaks. Broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Serve with caramelized onions. Yield: 2 servings.

Apricot Chicken

2009-06-07T21:01:00.002-06:00

Ingredients:
1/2 cup apricot preserves
2 tablespoons soy sauce
1 tablespoon chicken broth or sherry
1 tablespoon canola oil
1 tablespoon cornstarch
1 teaspoon minced garlic
1/4 teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into strips
1 medium green pepper, chopped
1/2 cup salted cashews
Hot cooked rice

Directions:

In a large bowl, combine the first seven ingredients. Add chicken and toss to coat. Transfer to a shallow microwave-safe dish. Cover and microwave on high for 3 minutes, stirring once. Add green pepper and cashews. Cover and microwave on high for 2-4 minutes or until chicken is no longer pink, stirring once. Let stand for 3 minutes. Serve with rice. Yield: 4 servings.

Variation: Use Pork instead of Chicken

Ginger Shap Cookies with Pumpkin Dip

2009-06-07T20:52:00.003-06:00

Ginger Snap Cookies

3/4 C shortening
1 C. brown sugar
1/4 C. molasses
1 egg
2 1/4 C. flour
2 tsp. soda
1/2 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves

Cream together first 4 ingredients until fluffy. Shift together dry ingredients; stir into molasses mixture. Form into small balls (or ovals for dipping). Roll in granulated sugar & place 2 inches apart on greased cookie sheet. Bake at 375 for about 10 minutes. Cool slightly and remove from pan.

Pumpkin Dip

1 8oz. pkg. of cream cheese
1 small can pumpkin
2 C. powdered sugar
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. ginger

Mix all ingredients together until creamy. Chill overnight. Serve with ginger snap cookies.

Pumpkin Chocolate Chip Cookies

2009-06-07T20:49:00.002-06:00

1 C sugar
1 C canned pumpkin
1/2 C shortening
2 C flour
1 tsp. baking powder
1 tsp. cinnamon (or pie spice)
1/4 tsp. salt
1/2 C chocolate chips

Mix sugar, pumpkin, shortening well. Add the rest of the ingredients. Drop onto an ungreased cookie sheet. Bake at 375 for 8-10 minutes.

Easy Pumpkin Cookies

2009-06-07T20:46:00.002-06:00

(Makes 60 cookies)

1 Box Spice Cake Mix
1 Box Yellow Cake Mix
1 Large Can (29 oz.) Pumpkin
1 Bag (12oz) Chocolate Chips

Mix first three ingredients. stir in chocolate chips. Scoop spoonfuls onto cookie sheet. Bake at 350 for 10-12 minutes.

Cuban-Style Marinated Steak

2009-06-07T20:40:00.004-06:00

1/4 C. Orange Juice
2 TBLS. Lime Juice
2 TBLS. Vegetable Oil
2 TBLS. Montreal Steak Seasoning (McCormick Grill Mates)
1 1/2 tea. Oregano Leaves
1/2 tea. Gorund Cumin

Mix all ingredients. Use to coat and marinate a 2 lbs. Sirloin Steak for 30minutes plus minutes. Grill steak and bursh marinade sauce halfway through cooking.

Bacon-Chicken Crescent Ring

2009-06-07T18:27:00.004-06:00

Ingredients:
2 tubes (8 ounces each) refrigerated crescent rolls
1 can (10 ounces) chunk white chicken, drained and flaked
1-1/2 cups (6 ounces) shredded Swiss cheese
3/4 cup mayonnaise
1/2 cup finely chopped sweet red pepper
1/4 cup finely chopped onion
6 bacon strips, cooked and crumbled
2 tablespoons Dijon mustard
1 tablespoon Italian salad dressing mix

Directions:

Grease a 14-in. pizza pan. Unroll crescent roll dough; separate into 16 triangles. Place wide end of one triangle 3 in. from edge of prepared pan with point overhanging edge of pan. Repeat with remaining triangles along outer edge of pan, overlapping the wide ends (dough will look like a sun when complete). Lightly press wide ends together. In a small bowl, combine the remaining ingredients. Spoon over wide ends of dough. Fold points of triangles over filling and tuck under wide ends (filling will be visible). Bake at 375° for 20-25 minutes or until golden brown. Yield: 8 servings.

Note: This was good but I am not much of a fan of strong cheeses and the swiss was a little too strong for me.

Chicken in Lime Butter

2009-06-07T18:18:00.002-06:00

Ingredients:

4 boneless skinless chicken breast halves (4 ounces each)

1/8 teaspoon salt

1/8 teaspoon pepper

2 tablespoons canola oil

1/4 cup butter

1 tablespoon lime juice

1/2 teaspoon dill weed

1/4 teaspoon minced chives

Directions:

Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until a meat thermometer reaches 170°; drain. Remove and keep warm.
Add butter and lime juice to the skillet; cook and stir until butter is melted. Stir in dill and chives. Drizzle over chicken. Yield: 4 servings.

Asparagus Ham Fettuccine

2009-05-31T19:50:00.003-06:00

Serving: 2

Ingredients:

4 ounces uncooked fettuccine
1/2 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
1/2 pound fully cooked ham, julienned
1/4 cup chopped walnuts (I
1 green onion, chopped
2 tablespoons minced fresh sage or 2 teaspoons rubbed sage (I have used dry sage and have doubled it)
1/4 teaspoon pepper
2 tablespoons olive oil
1 cup (4 ounces) shredded cheddar cheese

Directions:

Cook the fettuccine according to package directions. Meanwhile, in a large saucepan, bring 4 cups water to a boil; add asparagus. Cover and cook for 3 minutes. Drain and immediately place in ice water; drain and set aside.
In a skillet, saute the ham, walnuts, onion, sage and pepper in oil until onion is tender. Add asparagus; cook and stir for 1 minute. Drain fettuccine; toss with ham mixture. Sprinkle with cheese.

Crispy Parm-Crusted Filet of Fish and Buttery Bowties with Peas

2009-03-30T15:21:00.001-06:00

Ingredients

1 1/2 cups all-purpose flour
1 tablespoon Old Bay seasoning
3 eggs
4 6-ounce filets of tilapia or sole
2 cups breadcrumbs or crushed crackers
3/4 cup grated Parmigiano Reggiano, divided
1 tablespoon thyme, finely chopped
Zest of 2 lemons, then cut into wedges, divided
1 box bow tie pasta
6 tablespoons EVOO - Extra Virgin Olive Oil, divided
1 large onion, finely chopped
3 cloves garlic, finely chopped or grated
1 cup frozen peas, defrosted
3 tablespoons butter
3 sprigs mint, chopped
1/4 cup parsley, chopped
Salt and ground pepper
1 head butter lettuce, for garnish

Yields: 4 servings

Preparation

Preheat oven 250˚F.

Set up three dishes for breading the filets: In the first, combine the flour with the Old Bay. In the second, beat the eggs with a splash of water. In the third, combine the breadcrumbs, 1/2 cup Parmigiano, thyme and lemon zest. Dip each fish filet first in the flour mixture, then the egg and finally in the breadcrumbs. Place the coated filets on to a sheet try and reserve.

Bring a large pot of water to a boil over high heat. Once boiling, add some salt and drop the pasta. Cook to al dente, according to box directions.

While the pasta is cooking, preheat a large skillet over medium heat with 2 tablespoons EVOO. Add the onions and garlic to the hot skillet, and cook until tender.

Preheat a large skillet with about 4 tablespoons EVOO and sauté the first two fish filets until golden brown, about 2 minutes per side. Once the first two fish filets, place them in the hot oven to keep warm while you cook up the other two.

While you are cooking up the fish, add the peas and butter to the skillet with the onions and garlic. Ladle a spoonful of some of the pasta cooking liquid to the peas, remove from heat and toss in the mint and parsley.

When the pasta is done, drain it well and return it to the pot it was cooked in. Add the peas and sauce to the cooked bow ties then season with some a bit of salt, pepper and the remaining Parmigiano.

To serve, place 1 or 2 leaves of butter lettuce inside each serving bowl then fill the lettuce cup with some buttery bowtie pasta with peas. Plate the fish on a separate large serving platter with lemon wedges alongside.

Sichuan Orange Chicken

2009-03-11T15:55:00.004-06:00

4 Servings

1 1/2 cups of Orange Juice
1/2 cup Sugar
1 1/2 teaspoons minced or pressed garlic
1 Tablespoon fresh ginger (a little less for a milder flavor)
1/4 teaspoon hot chili flakes (a little less for a milder flavor)
1 pound chicken breast
1/2 teaspoon vegetable oil
4 Cups hot cooked white rice
1/4 cup chopped green onions
Soy Sauce

Orange Sauce: over high heat, mix orange juice, sugar, garlic, ginger, & chili flakes. Boil until reduced to 1 cup. About 10 minutes; stir often.

Meanwhile cut chicken into 1/2 inch chunks. Heat oil in a 12-inch fry pan. Add chicken and cook until lightly browned, about 5 minutes.

Add orange sauce and stir until boiling, 1 to 2 minutes.

Spoon chicken and sauce onto rice and sprinkle with green onions. Season to taste with soy sauce.

Note: Last time I made this I added sugar snap peas to the chicken. I also thickened the sauce up with some corn starch.

Herbed Pork & Potatoes

2009-03-10T14:59:00.003-06:00

About 4 servings

1/2 cup olive oil
3 teaspoons minced fresh thyme or 1 teaspoon dried thyme
2 teaspoons minced garlic
2 teaspoons dried minced onion
2 teaspoons minced fresh rosemary or 1/2 teaspoons dried rosemary, crushed
1 teaspoon seasoned salt
1 teaspoon coarsely ground pepper
1 teaspoon ground mustard
1-2 pounds pork tenderloin
1 pound small red potatoes, quartered

In a small bowl, combine the first 8 ingredients. Rub pork with 3/4ths of the herb mixture, place the pork in a large shallow baking pan. Toss potatoes with remaining herb mixture; place around pork.
Bake uncovered, at 375 for 40-45 minutes or until meat thermometer reads 160 and potatoes are tender. Let stand for 5 minutes before slicing pork.

Lime Cheesecake

2009-02-14T16:55:00.002-07:00

1 ½ C. graham cracker crumbs
1 C. sugar, divided
¼ C. butter
2 packages of cream cheese (8oz. each)
1 C. sour cream
3 eggs
1 Tablespoon grated lime peel
¼ C. lime juice
2 Tablespoons all-purpose flour

Topping
1 C. sour cream
2 teaspoons sugar
2 teaspoons lime juice
Thin lime slices (for garnish)

Mix crumbs, 2 Tablespoons of sugar, and butter. Press into a 9 inch pan. Bake @ 350 until lightly brown, about 10 min. Set aside.

Beat cheese, sour cream, eggs, remaining sugar, peel juice, and flour until smooth; pour into crust. Bake @350 until center jiggles only slightly when pan is gently shaken, about 35 to 45 min. Cool.

Make topping: mix sour cream, sugar, and lime juice until well blended. Spread topping over cooled cheesecake. Cover and chill until cold, at least 4 hours or up to the next day. Top with lime slices.

Pinapple Ginger Pork Chops

2009-02-14T15:58:00.001-07:00

4 servings

1 can (20 oz.) pineapple tidbits
1 tea. Pepper
½ tea. Ground ginger
4 bone-in pork loin chops
1 tbs. butter
½ C. orange juice
1 tbs. cornstarch
1/8 tea. Salt
¼ C. water

Drain pineapple, reserving ¼ cup juice; set aside. Combine pepper and ginger; rub over both sides of pork chops. In a skillet, brown chops in butter for 2-3 minutes on each side. Add orange juice, 1 cup of pineapple and reserved juice. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until meat is tender. Remove chops and keep warm. In a small bowl, combine the cornstarch, salt, and water until smooth; stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.

Italian Sausage with Bow Ties

2009-02-10T18:52:00.000-07:00

5 Servings

1 package (16 ounces) bow tie pasta
1 pound bulk Italian sausage
1/2 cup chopped onion
1-1/2 teaspoons minced garlic
1/2 teaspoon crushed red pepper flakes
2 cans (14-1/2 ounces each) Italian stewed tomatoes, drained and chopped
1-1/2 cups heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon dried basil
Shredded Parmesan cheese

Directions:

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the sausage, onion, garlic and pepper flakes over medium heat for 4-5 minutes or until meat is no longer pink; drain.
Stir in the tomatoes, cream, salt and basil. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 6-8 minutes or until thickened, stirring occasionally. Drain pasta; toss with sausage mixture. Garnish with Parmesan cheese.

Onion Beef Muffin Cups

2009-02-10T18:16:00.002-07:00

It sounds funny but it is so good. We use our left over Pot Roast for this Recipe. And I usually use 2 small onions instead of 3. I also add a little extra brown sugar for a sweeter taste.

4 Servings

3 medium onions, thinly sliced
1/4 cup butter, cubed
1 boneless beef top sirloin steak (1-inch thick and 6 ounces), cut into 1/8-inch slices
1 teaspoon all-purpose flour
1 teaspoon brown sugar
1/4 teaspoon salt
1/2 cup beef broth
1 tube (16.3 ounces) large refrigerated flaky biscuits
3/4 cup shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese, divided

Directions:

In a large skillet, cook onions in butter over medium heat for 10-12 minutes or until very tender. Remove and keep warm. In the same skillet, cook steak for 2-3 minutes or until no longer pink.
Return onions to pan. Stir in the flour, brown sugar and salt until blended; gradually add broth. Bring to a boil; cook and stir for 4-6 minutes or until thickened.
Separate biscuits; split each horizontally into three portions. Press onto the bottom and up the sides of eight ungreased muffin cups, overlapping the sides and tops. Fill each with about 2 tablespoons beef mixture.
Combine mozzarella cheese and 1/4 cup Parmesan cheese; sprinkle over filling. Fold dough over completely to enclose filling. Sprinkle with remaining Parmesan cheese.
Bake at 375° for 12-15 minutes or until golden brown. Let stand for 2 minutes before removing from pan. Serve warm.

CHEESEBURGER MAC AND CHEESE

2009-02-01T16:36:00.002-07:00

CHEESEBURGER MAC AND CHEESE

1 pound cavatappi (or any curly short) pasta
1 pound ground sirloin
1 tablespoon grill seasoning (about a palmful)
1/4 cup ketchup
1/4 cup yellow mustard
3 tablespoons extra virgin olive oil, divided
2 tablespoons butter
1 medium red onion, chopped
Salt and ground black pepper
2 tablespoons flour
2 cups milk
1 1/4 cups grated yellow cheddar cheese, divided
1 1/4 cups grated Swiss cheese, divided
3 small tomatoes, seeded and chopped
1 deli-style pickle, chopped

Preparation

Pre-heat oven to 400ºF.

Place a large pot of salted water over high heat and bring to a boil. Add pasta to boiling water and cook just shy of al dente, according to package directions. Drain the cooked pasta and reserve.

In a medium-size mixing bowl, combine the ground sirloin with the grill seasoning, ketchup and yellow mustard. Grab about a tablespoon of meat in your hand and roll it into a small ball. Place the mini meatballs onto a baking sheet, drizzle with 2 tablespoons of EVOO and bake until cooked through, about 15 minutes. Turn off the oven and turn on the broiler.

While the mini meatballs are in the oven, heat a large saucepot over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon, and the butter. Cook the red onion with some salt and pepper until softened, about 5 minutes. Sprinkle flour over top and cook for about 1 minute. Whisk in the milk, season with salt and pepper, and cook until thickened, about 5 minutes.

Remove sauce from heat and whisk in 1 cup of each cheese. Add the drained pasta to the cheese sauce along with the baked meatballs and toss to combine. Pour everything out into a casserole dish and sprinkle with the remaining cheddar and Swiss cheeses.

If serving immediately, toss the mac under the broiler until the top is golden brown and bubbly. Top with the chopped tomatoes and pickles, and serve.

Ginger Carrot Soup

2009-01-25T13:06:00.000-07:00

8 Servings

2 tablespoons sweet cream butter
2 onions, peeled and chopped
6 cups chicken broth
2 pounds carrots, peeled and sliced
2 tablespoons grated fresh ginger
1 cup whipping cream
Salt and white pepper
Sour cream
Parsley sprigs, for garnish

Directions

In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.

Remove from heat and transfer to a blender. Don't fill the blender more than half way, do it in batches if you have to. Cover the blender and then hold a kitchen towel over the top of the blender*. Be careful when blending hot liquids as the mixture can spurt out of the blender. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.

Ladle into bowls and garnish with dollop sour cream and parsley sprigs.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Chocolate Rolo Cookies

2009-01-20T13:18:00.002-07:00

1 Cup Sugar
1 Cup Brown Sugar
I Cup Margarine
2 eggs
1 tsp. Vanilla
3/4 Cup cocoa
1 tsp. baking soda
2 1/2 Cups flour

Form dough over a Rolo candy. Roll in sugar.
Bake at 350 degrees for 8-10 minutes.

Chocolate Toffee Ice Cream

2009-01-19T08:34:00.002-07:00

Makes about 2 1/3 cups ice cream.

1/2 Cup Sugar
2 Tablespoons Cocoa Powder
1 Cup Whipping Cream
1/2 Cup Milk
1/2 Teaspoon Vanilla
Dash od salt
1/3 Cup Chocolate-covered Toffee Pieces

In a large mixing bowl combine sugar and cocoa powder. Stir in whipping cream, milk, vanilla, and salt. Whisk thoroughly until sugar is dissolved. Freeze according to manufacturer's directions. When finished, stir in 1/3 cup chocolate-covered toffee pieces.

Raspberry Cheesecake Shake

2009-01-19T08:32:00.002-07:00

Makes 6 servings.

1 (12 ounce) package frozen unsweetened red raspberries, thawed
3 ounces cream cheese, softened
1/4 teaspoon almond extract
1 quart vanilla ice cream, softened
2 (12 ounce) cans or bottles cream soda
Fresh raspberries (optional)

In a blender combine the raspberries, cream cheese, almond extract, half the ice cream, and 1/2 cup of the cream soda. Cover and blend until smooth.

Divide blended mixture among six tall 16-ounce chilled glasses. Add a scoop of the remaining ice cream to each shake. Top each shake with remaining cream soda. Top shake with fresh raspberries. Serve immediately.

Creamy Chicken with Noodles

2009-01-19T08:25:00.000-07:00

6 Servings

Ingredients:

8 ounces uncooked egg noodles
6 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
3 to 4 tablespoons Crisco® Extra Virgin Olive Oil, divided
2 cups sliced fresh mushrooms
1 teaspoon minced garlic
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup half-and-half cream
1/4 cup marsala wine or chicken broth
1/4 teaspoon chili powder
1/2 cup minced fresh parsley, divided

Directions:

Cook noodles according to package directions. Meanwhile, flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. In a large skillet, cook chicken in 2 tablespoons oil in batches for 5-7 minutes on each side or until golden brown and a meat thermometer reaches 17-°; keep warm.
In the same skillet, saute mushrooms and garlic in remaining oil until tender. Stir in the soups, cream, wine or broth and chili powder until blended; heat through. Stir in 1/4 cup parsley.
Drain noodles; serve with chicken and sauce. Sprinkle with remaining parsley.

Asian-Style Flank Steak

2009-01-14T18:37:00.001-07:00

4 to 6 servings

1/2 cup dry Sherry
1/3 cup soy sauce
2 tablespoons ketchup
2 garlic cloves, minced
1 1/2 tablespoons minced peeled fresh ginger
1 tablespoon Asian sesame oil
1 (1 1/2- to 1 3/4-pound) flank steak

Directions:

Whisk first 6 ingredients in 13x9x2-inch glass baking dish. Add steak; turn to coat. Let marinate at room temperature 2 hours, turning occasionally.

Preheat broiler. Transfer steak to broiler pan. Drain marinade from dish into medium saucepan; boil 3 minutes. Broil steak until cooked to desired doneness, about 4 minutes per side for medium-rare. Using tongs, transfer steaks to platter; let stand 5 minutes. Cut crosswise into thin slices and serve, passing cooked marinade as sauce.

Deep Dark Chocolate Cheesecake

2009-01-13T18:26:00.001-07:00

Ingredients

Crust

24 chocolate wafer cookies (from one 9-ounce package)
1 tablespoon sugar
1/4 cup (1/2 stick) butter, melted

Filling

1 9.7-ounce bar 70% Cocoa Bittersweet Chocolate, chopped
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups plus 2 tablespoons sugar
1/4 cup unsweetened cocoa powder
4 large eggs

Topping

3/4 cup whipping cream
6 ounces 70% Cocoa Bittersweet Chocolate, chopped
1 tablespoon sugar

Bittersweet chocolate curls

Directions

For crust:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Blend cookies in processor until finely ground; blend in sugar. Add melted butter and process until well blended. Press crumbs evenly onto bottom (not sides) of prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Maintain oven temperature.

For filling:
Stir chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Remove bowl from over water; cool chocolate until lukewarm but still pourable. Blend cream cheese, sugar, and cocoa powder in processor until smooth. Blend in eggs 1 at a time. Mix in lukewarm chocolate. Pour filling over crust; smooth top. Bake until center is just set and just appears dry, about 1 hour. Cool 5 minutes. Run knife around sides of cake to loosen. Chill overnight.

For topping:
Stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over center of cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until topping is set, about 1 hour. Do ahead: Can be made 3 days ahead. Cover with foil and keep refrigerated.

Release pan sides. Transfer cheesecake to platter. Top with chocolate curls. Let stand 2 hours at room temperature before serving.

Ghirardelli Peppermint Brownies

2009-01-13T18:23:00.001-07:00

16 brownies

4 ounce(s) 100% Cacao Unsweetened Chocolate Baking Bar
16 tablespoon(s) unsalted butter
3 eggs
2 cup(s) sugar
1 teaspoon(s) vanilla extract
1/2 teaspoon(s) peppermint extract
1/4 teaspoon(s) salt
1 cup(s) flour
12 Ghirardelli Dark Chocolate with Mint Filling Squares
1/4 cup(s) crushed candy canes (about 4 small)

Directions
Heat oven to 350ºF. Spray 9-inch-square baking pan with cooking spray; dust with flour, tapping out excess. In double boiler over hot water, melt chocolate and butter. Cool to room temperature. In large bowl with electric mixer or whisk, beat eggs, sugar, vanilla, peppermint extract and salt until combined. Beat in chocolate mixture; gently stir in flour. Pour batter into prepared pan.

Bake about 45 minutes or until knife inserted into brownies comes out clean. Arrange mint squares on top in one layer; place brownies in oven 1 minute.

Spread melted mint squares with spatula to frost brownies evenly; sprinkle with crushed candy canes. Cool completely; cut into 16 squares.

Creamy Ham Fettuccine

2009-01-13T18:20:00.001-07:00

6 servings

1 package (12 ounces) fettuccine or Spinach fettuccine
3 cups cubed fully cooked ham
2 cups frozen peas, thawed
2 cups grated Parmesan cheese
1 cup heavy whipping cream

Directions:

In a large saucepan or Dutch oven, cook fettuccine according to package directions; drain. In the same pan, heat the ham; add the peas, Parmesan cheese, cream and fettuccine. Cook and stir until heated through.

Thai-Style Beef & Rice

2009-01-12T17:53:00.002-07:00

4 Servings

1 (6.2-Ounce) Package Rice-A-Roni Fried Rice

2 tbls. Butter

1 lb. boneless sirloin or top round steak, cut into thin strips

2 cloves garlic, minced

¼ tea. crushed red pepper flakes

1 tbls. sesame oil

2 cups. fresh snow peas

½ cup red and/or yellow bell pepper strips

½ cup julienne carrots

3 tbls. soy sauce

1 tbls. peanut butter

¼ cup chopped cilantro (optional)

In a large skillet over medium heat, sauté rice-vermicelli mix with butter until vermicelli is golden brown.

Slowly stir in 2 Cups water and special seasonings; bring to a boil. Reduce heat to low. Cover; simmer 15-20 minutes or until rice is tender. Let stand 3 minutes.

Meanwhile, toss steak with garlic and red pepper flakes; set aside. In another large skillet or wok over medium-high heat, heat oil until hot. Add now sea peas, bell peppers, & carrots; stir-fry 2 minutes. Add meat mixture, stir-fry 2 minutes. Add soy sauce and peanut butter; stir-fry 1 minute or until meat is barely pink inside and veggies are crisp-tender. Serve meat mixture over rice; sprinkle with cilantro, if desired.

Busy Night Teriyaki Bowls

2009-01-12T17:19:00.002-07:00

1	4 Servings (6.2 oz) package of Rice-A-Roni ® Chicken Teriyaki Flavor
2	tablespoons margarine, butter or spread with no trans fat
2	cups fresh chopped or frozen mixed vegetables
1	pound boneless, skinless, chicken breasts cut into thin strips
1/2	cup chopped red bell pepper
1/4	cup prepared teriyaki sauce
Optional:
	chopped nuts or chow mein noodles for garnish

Directions

Sauté rice-vermicelli mix with margarine in large skillet on medium heat until vermicelli is golden brown.
Add 2-1/3 cups water and Special Seasonings. Bring to a boil on high heat. Cover; reduce heat to low. Simmer 10 minutes. Stir in fresh chopped or frozen vegetables. Cover; simmer 10 to 13 minutes or until rice is tender.
While rice is cooking, sauté chicken and red bell pepper in separate skillet over medium heat 4 to 5 minutes, or until chicken is no longer pink inside. Drain; stir in teryiaki sauce. Remove from heat; cover and let stand.

Almond-Crusted Chicken Tender Salad

2009-01-12T17:17:00.000-07:00

4 Servings

Dressing Ingredients
1/4 cup Kikkoman Teriyaki Marinade & Sauce
1/4 cup olive oil
2 tablespoons honey
2 tablespoons vinegar
1 teaspoon orange peel, freshly grated

Salad Ingredients

1 pound chicken breast tenders
freshly ground black pepper
1 egg
1/2 cup all purpose flour
1/2 cup Kikkoman Teriyaki Marinade & Sauce
1/2 breadcrumbs
1/2 cup smoked almonds, finely chopped
2-3 tablespoons vegetable oil
6 cups mixed baby salad greens
2 oranges, peeled and cut into segments

I N S T R U C T I O N S

Orange-teriyaki-honey dressing
Whisk together teriyaki sauce, olive oil, honey, vinegar and orange peel.

Chicken salad
Season chicken tenders with pepper. Beat egg with teriyaki sauce in shallow bowl until well blended.

Place flour in shallow dish. Combine bread crumbs and almonds in another shallow dish.

Dust both sides of chicken with flour, then dip into egg mixture and finally coat with almond mixture.

In 12-inch skillet, heat 2 tbsp vegetable oil over medium-high heat. Add chicken and cook 6 to 7 minutes, or until no longer pink in center, turning over once and adding more oil as needed.

Divide salad greens among 4 dinner plates. Arrange chicken and orange segments on greens. Serve with orange-teriyaki-honey dressing.

Pizza Quesadillas

2009-01-12T17:12:00.000-07:00

2 servings

Ingredients:

1 cup meatless spaghetti sauce
2 teaspoons butter, softened
4 flour tortillas (10 inches)
1 cup (4 ounces) shredded part-skim mozzarella cheese
8 thin slices hard salami
4 slices pepperoni
1/4 cup shredded Parmesan cheese
1/2 teaspoon dried oregano

Directions:

In a small saucepan, cook spaghetti sauce over medium-low heat for 3-4 minutes or until heated through.
Meanwhile, spread butter over one side of each tortilla. Sprinkle unbuttered side of two tortillas with mozzarella cheese; top with salami and pepperoni. Sprinkle with Parmesan cheese and oregano. Top with remaining tortillas, buttered side up.
Cook on a griddle over medium heat for 2-3 minutes on each side or until cheese is melted. Cut into wedges; serve with warmed spaghetti sauce.

Asian Noodle Toss

2009-01-12T17:08:00.003-07:00

5 Servings

Ingredients:

8 ounces uncooked thin spaghetti
1 package (10 ounces) julienned carrots
1 package (8 ounces) sugar snap peas
2 cups cubed cooked chicken
1 can (11 ounces) mandarin oranges, undrained
1/2 cup citrus-flavored stir-fry sauce or stir-fry sauce

Directions:

Cook spaghetti according to package directions. Stir in carrots and peas; cook 1 minute longer. Drain; place in a bowl. Add the chicken, oranges and stir-fry sauce; toss to coat.

Artichoke Steak Salad

2009-01-12T17:03:00.002-07:00

6 Servings

2 pounds boneless beef sirloin steaks
12 cherry tomatoes
1 medium red onion, sliced
1 jar (7-1/2 ounces) marinated artichoke hearts, drained and sliced
1 cup sliced fresh mushrooms
1/4 cup red wine vinegar
1/4 cup Crisco® Pure Olive Oil
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1/2 teaspoon minced garlic
6 cups torn fresh spinach

Directions:

Grill steaks, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).
Meanwhile, in a large bowl, combine the tomatoes, onion, artichokes and mushrooms. In a small bowl, whisk the vinegar, oil, sugar, salt, oregano, rosemary, pepper and garlic. Pour over vegetable mixture and toss to coat.
Thinly slice steaks across the grain. Add beef and spinach to vegetable mixture; toss to coat.

Dark Chocolate and Peppermint Whipped Cream Tart

2009-01-12T16:57:00.005-07:00

8-10 Servings

Crust

1 1/4 cups all purpose flour
1/3 cup powdered sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, diced
1 teaspoon vanilla extract
4 1/2 teaspoons cold whole milk

Filling

1 1/4 cups whipping cream
1/4 cup light corn syrup
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1/2 cup plus 1 tablespoon coarsely crushed red–and–white–striped hard peppermint candies

Topping

3 1/2 cups chilled whipping cream
3/4 cup powdered sugar
1 3/4 teaspoons peppermint extract

Directions:

For crust:
Blend first 4 ingredients in processor. Add butter and vanilla; cut in using on/off turns until butter forms pea–size pieces. Add milk and blend in using on/off turns until mixture forms small moist clumps. Gather dough into ball; flatten into disk. Wrap dough in plastic; chill 1 hour.

Roll dough out between sheets of floured parchment to 12–inch round. Press dough onto bottom and up sides of 10–inch–diameter tart pan with removable bottom. Fold dough edges over and press to form thick sides. Using thumb, press dough around sides to extend crust 1/8 inch above edge of pan. Freeze 20 minutes.

Preheat oven to 350°F. Bake crust until brown, piercing bubbles with fork, about 30 minutes. Transfer to rack; cool.

For filling:
Bring cream and corn syrup to simmer in medium saucepan; remove from heat. Add all chocolate; whisk until smooth. Cool 30 minutes. Pour filling into crust. Sprinkle with 1/2 cup candy. Chill until set, about 3 hours. Do aheadCan be made 1 day ahead. Cover and keep refrigerated.

For topping:
Using electric mixer, beat all ingredients in large bowl to stiff peaks. Spread 2 cups whipped cream over filling, mounding slightly in center. Spoon remaining whipped cream into 1 bottom corner of large resealable plastic bag. Twist at top; grasp top firmly. Using scissors, cut 3/4 inch off filled corner to form opening; turn bag so that 1 seam faces up. Pipe 2–inch–long ovals of whipped cream side by side around edge of tart. Pipe more ovals to form second ring inside first, then pipe ovals in center. Chill at least 30 minutes and up to 3 hours. Remove tart from pan; place on platter. Sprinkle top of tart with remaining 1 tablespoon crushed peppermint candies and serve.

Asian Teriyaki Chicken with Noodles

2008-12-07T19:42:00.004-07:00

4 servings

1 cup Teriyaki Marinade with Pineapple Juice
4 boneless chicken breast halves
1 package Knorr-Lipton Asian Sides: Teriyaki Noodles
1 1/2 Cup water
1 Tbsp. vegetable oil
1 box (10 oz.) frozen broccoli florets, thawed or 1 1/2 cups fresh broccoli florets

Pour Marinade over chicken and marinate in fridge 30 minutes. remove from Marinade discarding marinade.
Grill or broil chicken, brushing with additional marinade, until chicken is throughly cooked.
Prepare sides according to package directions, adding broccoli during last 2 minutes. Let stand 2 minutes.

Night Before Breakfast

2008-12-07T19:35:00.005-07:00

We just made this for the ward Christmas party, It was very yummy!!

1 pound sausage, ham, or bacon cooked ad drained (I liked this with ham but Jared really liked it with sausage)
2 Cups grated sharp cheese, or jack, something zippy
6 slices of Texas Toast bread
8 eggs
2 cups of milk
1 can cream of mushroom soup

Lightly grease a 9x13 pan. Cut crust off bread (save crust), lay squared bread on bottom of pan. Place cut up crust pieces on top making a new layer. Sprinkle cheese, then add meat. Beat eggs and milk together with 1/2 teaspoon pepper. Pour milk over bread, cheese and meat. Leave in fridge over night.
Spread one can of mushroom soup prior to baking. Bake at 350 for 40 minutes.

Rainbow Jello

2008-11-26T14:57:00.004-07:00

5 3oz. packages of Jello, any flavor
5 Cups Hot water
Cold Water
Sour cream
Cool Whip

Get 10 different containers ready (cups or mugs work great) Pour jello flavors in 5 separate containers. Add 1 Cup of Hot water in each flavor. Pour half of each mixed flavor into remaining five containers. In the first five, add 2 Tbs. cold water in each mix. In the other five, add 2 Tbs. sour cream in each mix. Pour one container in a glass 9x13 pan. Refrigerate until set. Then pour one sour cream mixture on top and refrigerate until set. Continue alternating until all 10 containers are added. Add cool whip to the top before serving.

Speed method: put in freezer instead of fridge for a couple of minutes per layer. DO NOT LEAVE FOR LONG!

Carmel Corn

2008-11-24T15:35:00.003-07:00

3/4 cup packed brown sugar
1/3 cup butter
3 Tbsp. light corn syrup
1/4 tsp. baking soda
1/4 tsp. vanilla
7 cups popped popcorn (remove unpopped kernels)
1 cup of pecans (optional)

Combine sugar, butter, & corn syrup. Cook and stir over medium heat to boiling. Continue to cook and stir mixture while it boils for 4 minutes (255 degrees hard ball stage) Remove from heat. Stir in baking soda and vanilla. Pour over popcorn and pecans, stirring gently to coat. Bake in at 250 for 15 minutes. Stir. Bake 5 minutes more. place on aluminum foil to cool.

Beef Noddle Bowl

2008-11-24T15:24:00.004-07:00

12 oz. Linguine, uncooked

3 cups broccoli florets

3 medium carrots, peeled and sliced

2 tsp. vegetable oil

1 lb. beef sirloin steak, cut into strips

1/2 cup Kraft Zesty Italian Dressing

1/2 cup teriyaki sauce

1 tsp. ground ginger

Cook pasta as directed on package, adding broccoli and carrots to the cooking water for the last 5 min. of the the pasta cooking time. Drain pasta mixture.

Meanwhile, heat oil in large nonstick skillet. Add meat, dressing, teriyaki sauce and ginger; cook until heat is no longer pink.

Optional: Add some water and cornstarch to thicken up the sauce.

Top pasta mixture with meat mixture and serve.

I thought this recipe would also be good to substitute the carrots and broccoli with your favorite stir fry veggies.

Never Fail Pie Crust

2008-11-22T19:58:00.002-07:00

This was given to me by a lady in our ward who used to be a Home Ec. teacher at BYU. It hasn't failed me yet!

3 Cups Flour

1 tsp. Salt

1 1/4 Cups Shortening

1 egg, beaten

5 Tbs. Cold Water

1 Tbs. milk

Measure accurately. Sift or stir flour before measuring, gently spoon into the cup and level off with a knife. Mix flour and salt. Cut shortening into flour mixture, leaving the shortening about the size of peas. In a separate bowl mix the egg, milk, and water. Gently combine the wet and dry ingredients. DO NOT OVER MIX! Dough should have lighter swirls of color in it.

Roll dough between 2 layers of plasatic wrap, rolling with light even strokes from center. Do not use any flour. Use sooking spray on dough if too sticky.

Bake pie in glass or dull metal pie plates (shiny metal pans prevent crust from browning)

Bake crust at 425 in metal pands or at 400 in glass pans. If pastry is baked without filling, prick the bottom and sides with a fork, allowing steam to escape.

Pumpkin Pie

2008-11-22T19:35:00.002-07:00

Every year we save our pumpkin from our Halloween pumpkin cravings and make Thanksgiving pumpkin pie with them.

Prepare Pumpkin:

Use any firm pumpkin flash scrapped from your pumpkin. Don't use the skin or seeds. Boil until soft (like you would potatoes). Drain and mash. Firmly pack pumpkin when measuring, being sure to drain off any excess liquid.

Prepare Pie Filling (9" Pie):

1 Cup Pumpkin

2 Eggs

2/3 Cup Condensed Milk

2/3 Cup Sugar (Brown or White)

1/4 tsp. Salt

1/4 tsp. Ginger

1/4 tsp. Nutmeg

1 tsp. Cinnamon

1/8 tsp. Cloves

Combine pumpkin. egg, milk, sugar, salt, ginger, nutmeg, cinnamon, and cloves in blender or mixer. Blend until smooth. Pour into pie crust and bake at 375 for 50 minutes.

Herbed Shephred's Pie

2008-11-22T19:07:00.002-07:00

I love this recipe for Shrphred's Pie! The spices in it make this such a delicious fall meal.
Serving 2-4
1 pound ground beef
1 can (14-1/2 ounces) beef broth, divided
3 to 4 bay leaves
2 whole cloves
1/2 teaspoon pepper
1/8 teaspoon dried thyme
1 pound potatoes, peeled and cubed
1/4 to 1/2 cup milk
2 tablespoons butter
1 tablespoon minced chives
1 teaspoon salt, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese
2 medium onion, sliced
2 celery ribs, diced
1 large carrot, sliced
1 cup frozen corn, thawed
2 tablespoons all-purpose flour

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in 1 cup broth, bay leaves, cloves, pepper and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Meanwhile, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat. Cover; cook 15-20 minutes or until tender. Drain. Mash potatoes with milk, butter, chives and 1/2 teaspoon salt. Stir in cheese; keep warm.
Add vegetables and remaining salt to the beef mixture. Cover and simmer for 10 minutes. In a small bowl, whisk the flour and remaining broth until smooth. Gradually stir into beef mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Discard bay leaves and cloves.
Transfer beef mixture to a greased 11-in. x 7-in. baking dish. Top with mashed potatoes. Bake, uncovered, at 375° for 10 minutes or until heated through.

Shepherd's Pie

2008-11-22T19:01:00.002-07:00

I love this recipe for Shepherd's pie. The spices make it such a delicious fall dish.

Severing 4-6

Mango Chicken

2008-11-22T18:41:00.002-07:00

2 servings (can easily be doubled)

2/3 Cup Mango Nectar

1/2 Cup Chicken Broth

2 Tbs Lime Juice

2 tsp. fresh ginger, minced

1/2 tsp. ground cinnamon

2 Boneless Skinless Chicken Breast

1 1/2 tsp. cornstarch

salt

In a fry pan, stir together first five ingredients. Add chicken to broth mixture. Cover and simmer over medium heat until meat is no longer pink (15-20 minutes) Transfer chicken to platter and keep warm.

Bring cooking liquid to a boil. Boil uncovered, stirring occasionally, until reduced to 1/2 (2-3 minutes). Stir cornstrach in 2 Tbs. of water and pout into pan. Return to boil until sauce has thickened. Season to taste with salt. Spoon sauce over chicken.

Dill Sweet Pickles

2008-11-22T10:21:00.003-07:00

Sent by my Grandmother

½ gallon Kosher Dill Pickles == Wash well, Drain & Slice (Use 6 MM Slicer)

Mix the following in a bowl:

3 Cups Sugar

1/2 Cup Vinegar
1 tsp. White mustard seed
1 tsp celery seed
17 whole cloves

Stir well. Add Pickles. Refrigerate for 24 hours. Stir every time you open the fridge.
Put in jars and keep refrigerated until you use.

Crazy Mary Chili

2008-11-22T10:19:00.001-07:00

6 to 8 Servings
Sent by my Grandmother

2-tablespoons chili powder

1-teaspoon salt

½ teaspoon freshly ground pepper

¼ cup (1/2 stick) butter

2 cups sliced fresh mushrooms (7 to 8 large)

1 cup chopped onion

1 cup chopped celery

1 pound lean ground beef

2 28-ounce cans crushed tomatoes in tomato puree

¼ cup water

1-tablespoon sugar

1-teaspoon Worcestershire sauce

2 cups canned kidney beans, drained

Shredded cheddar cheese

Sour cream

Combine chili powder, salt & pepper in cup; set aside. Melt butter in heavy large saucepan over medium heat.

Add mushrooms, onion, celery and cook, stirring occasionally, until onion is transparent, about 10 minutes

Add ground beef and about ¼ of chili powder mixture.Cook, breaking up meat with fork, until browned.

Stir in remaining chili powder mixture, tomatoes, water, sugar and Worcestershire. Cover partially and simmer 15 minutes.

Add beans and simmer 10 more minutes. Ladel chili into broiler proof serving bowls. Sprinkle each serving with about 2 tablespoons shredded cheddar cheese. Broil just until cheese melts. Top each with dollop of sour cream.

Serve immediately.

Lemon Squares

2008-11-22T10:17:00.003-07:00

Serves 12

Sent by my Grandmonther

½ cup butter softened

1 cup flour

½ cup salted cashews finely ground

Mix all together. Press in bottom of 13 x 9 baking dish.

Bake 15 minutes in 350-degree oven.

Cool on wire rack

1 cup powered sugar

1 package (8oz) Cream Cheese, softened

½ cup chilled whipping cream

Beat powered sugar & Cream Cheese until fluffy

Beat ½ cup whipping cream until soft peaks form

Stir into Cream Cheese mixture,

Spread on cooled nut mixture. Refrigerate

2 pkg (3 ¾ oz each) lemon instant pudding mix

3 cups milk

1 tablespoon grated lemon rind

Mix all together. Pour over Cream Cheese mixture.

Refrigerate no longer than 24 hours

Serve with dab of whipped cream

Sprinkle with grated lemon peal

Chicken with Lemon Sauce

2008-11-19T12:35:00.005-07:00

This is recipe is for 2 but can be easily be doubled.

2 boneless skinless chicken breast halves (5 ounces each)
5 tablespoons all-purpose flour, divided
1/4 cup grated Parmesan cheese
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 eggs
2 tablespoons butter, divided
1 tablespoon olive oil
3/4 cup chicken broth
1/2 cup apple juice
1 tablespoon lemon juice
1 tablespoon minced fresh parsley

Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine 4 tablespoons flour, Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. In another shallow bowl, beat the eggs. Dip chicken into eggs, then coat with flour mixture.
In a large skillet, cook chicken in 1 tablespoon butter and oil over medium heat for 3-5 minutes on each side or until juices run clear. Remove and keep warm.
In a small bowl, combine the remaining, salt and pepper; stir in broth until smooth. Add apple juice to the skillet, stirring to loosen any browned bits. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly.
Stir in lemon juice; cook for 1 minute. Add parsley and remaining butter; cook and stir until butter is melted. Serve over chicken.

Beef Muffin Cups

2008-11-14T08:22:00.004-07:00

This is a favorite or ours. When we make it we use our left over pot roast instead of a sirloin like it original calls for. I also use 1 large onion instead of 3 medium.

3 medium onions, thinly sliced
1/4 cup butter, cubed
1 boneless beef top sirloin steak (1-inch thick and 6 ounces), cut into 1/8-inch slices
1 teaspoon all-purpose flour
1 teaspoon brown sugar
1/4 teaspoon salt
1/2 cup beef broth
1 tube (16.3 ounces) large refrigerated flaky biscuits
3/4 cup shredded part-skim mozzarella cheese
1/3 cup grated Parmesan cheese, divided

In a large skillet, cook onions in butter over medium heat for 10-12 minutes or until very tender. Remove and keep warm. In the same skillet, cook steak for 2-3 minutes or until no longer pink. Return onions to pan. Stir in the flour, brown sugar and salt until blended; gradually add broth. Bring to a boil; cook and stir for 4-6 minutes or until thickened.
Separate biscuits; split each horizontally into three portions. Press onto the bottom and up the sides of eight ungreased muffin cups, overlapping the sides and tops. Fill each with about 2 tablespoons beef mixture.
Combine mozzarella cheese and 1/4 cup Parmesan cheese; sprinkle over filling. Fold dough over completely to enclose filling. Sprinkle with remaining Parmesan cheese.
Bake at 375° for 12-15 minutes or until golden brown. Let stand for 2 minutes before removing from pan. Serve warm. Yield: 4 servings.

Chicken Cordon Bleu

2008-11-07T18:21:00.003-07:00

Serves 8

8 Boneless, Skinless Chicken Breast
1/2 tea. pepper
8 slices deli ham
1 1/2 Cups shredded mozzarella cheese
2/3 Cup milk
1 Cup crushed cornflakes
1 tea. paprika
1/2 tea. garlic powder.
1/4 tea. salt

Sauce:
1 can (10 3/4 oz.) cream of chicken soup, undiluted
1/2 Cup sour cream
1 tea. lemon juice

Flatten chicken to 1/4-inch. Sprinkle with pepper; place ham slice & 3 Tbs. of cheese down center of chicken. Roll up chicken, tuck in ends and secure with toothpick. Pour milk in shallow dish. In another dish combine cornflakes, paprika, garlic powder, & salt. Dip chicken in milk, cover in cornflake mixture. Coat baking dish with non-stick spray, Bake chicken at 350 for 25-30 minutes.

Combine Sauce ingredients in sauce pan till warm. Pour over chicken and serve.

Dad's College Tacos

2008-11-07T18:15:00.002-07:00

These Tacos have a much different taste with normal tacos.

1 lb. ground beef
1 egg
1/4 cup chopped onion
1/4 cup soy sauce
1 small can chopped olives
1 small can diced green chilies
1 can baked beans
1 package of flour tortillas
grated cheddar & mozzarella cheese
shredded lettuce
chopped tomatoes
sour cream & salsa

Mix together meat, egg,onion, and soy sauce. Let set for 20-30minutes. Cook meat mixture until browned. Add olives, chilies, and beans heat until warmed. Place in warmed tortillas and top with cheese, lettuce, tomatoes, sour cream, & salsa.

Crepes

2008-11-07T18:11:00.005-07:00

1 C. flour
1/4 tea. salt
1 1/4 C. milk
2 large eggs
2 Tbs. butter, melted
Vegetable cooking spray

Combine first 3 ingredients. Beat with a wire whisk until smooth. Add eggs; beat well. Stir in butter. Cover & chill at least 1 hour. Coat bottom of 6-inch pan with cooking spray. Place over medium heat. Pour Tbs. of batter into pan. Cook one minute. Flip and cook 30 sec.

Top with jam, fruit, or flavored syrup.

Sourdough Pancakes

2008-11-07T18:08:00.005-07:00

Make the night before.
Makes about 24

3 C. Flour
3 C. warm water
1 Tbs. (1 pkg.) yeast

Mix ingredients. Cover with clean dishcloth. Leave 3-4 hours or overnight in a warm place.

Add:
1 or 2 eggs
1 tsp. salt
1 tsp. baking soda
1 Tbs. sugar
2 Tbs. oil

Stir together. Cook on a griddle.

Orange Sherbet Jello Mold

2008-11-07T18:01:00.002-07:00

Make a day ahead.

3 packages of orange jello (3oz.)
2 C. boiling water
2 cans mandarin oranges (11 oz.)
3 Tbs. lemon juice
1 pint orange sherbet

Topping:
1/2 C. whipping Cream
3 oz. cream chesse
1 C. mini marshmallows

Dissolve jello in boiling water. Drain mandarin oranges, save juice. Add water to juice to make 2 C. Add lemon juice to mandarin juice. Add juice to jello. Beat in Sherbet and let stand until jelly like.
Oil jello mold (olive oil or cooking oil). Arrange mandarin oranges in bottom of mold. Pour jello mixture over oranges. Refrigerate until firm (overnight)

Topping: Beat ingredients with an electric beater. Let stand over night.

Serve topping with jello.

Peach Pie

2008-11-07T17:51:00.004-07:00

3/4 Cup flour
1/2 tsp. salt
1 small package vanilla pudding (not instant)
1/2 Cup milk
1 egg
1 tsp. baking powder
1 lg. can peaches, drained (save juice)
8 oz. cream cheese
1/2 Cup Sugar
1/2 tsp. cinnamon

Combine flour, baking powder, salt, pudding, egg, & milk in a large bowl. Put into 10" greased pie pan. Place drained peaches on top and set aside. Combine cream cheese, sugar, & 3 Tbs. peach juice. Beat until smooth. Spoon on top of peaches & keep away from edge, about 1 inch. Combine 1 TBS Sugar & Cinnamon. Sprinkle on top. Bake 30-35 minute at 350.

Potato Salad

2008-11-07T17:43:00.003-07:00

Make 1 day ahead for better taste.

1/3 C. Italian Salad Dressing
7 med. potatoes, peeled & cubed
3/4 C. Celery, sliced
1/3 C. green onions, sliced
4 hard boiled eggs (separate yolk & white)
1 C. Mayo
1/2 C. Sour Cream
1 1/2 tea. dion mustard

Cook potatoes until soft. Drain. Marinade in salad dressing. Chill for 2 hours.
Add celery, onions, & chopped egg whites.
Mix together mayo, sour cream, mustard, & chopped yolk. Fold into Salad mixture. Season woth salt, pepper, & celery seed to taste.
Chill 8 hours.

Easy French Dip (slow cooker)

2008-11-07T17:36:00.003-07:00

Meat & Dip:
3 lb. Roast
1 Can Beef Broth
1 Can Beef Consume
1 Can French Onion Soup

Cook in slow cooker for 8 hours.

Serve on French rolls. We like to top ours with sauted green bell pepper & onion and melted pepper-jack cheese.

Spanish Pork Chops

2008-11-07T16:57:00.003-07:00

Serving: 4

4 Pork chops
1 Package Rice-a-Roni Spanish Rice
2 Tbs. butter
2 1/4 C. water
1 can chopped tomatoes

In a skillet, over medium-high, brown chops 3 minutes on each side. Set aside. In same skillet, saute rice in butter until golden brown. Stir in water, tomatoes, and rice seasoning. Bring to boil. Cover, simmer on low for 10 minutes. Add chops. Cover & Simmer 8 to 10 minutes or until liquid is absorbed.

Sour Cream Steaks

2008-11-07T16:51:00.004-07:00

Note: This taste really good when the meat is tenderized. Try to cut the meat really thin or maybe cook it in the crock pot.
Serves: 6
2 lbs. round steaks
2 Tbs. Flour
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
1/2 tsp/ dry mustard
1/4 Cup vegetable oil
3 Tbs. butter
1/2 Cup chopped onion
1 clove garlic (pressed)
3/4 water
3 Tbs.. Soy Sauce
3 Tbs. Brown Sugar
3/4 Cup Sour Cream

Preheat oven 300 degrees
Dust meat with flour & Pound with mallet. Sprinkle with salt, pepper, paprika, & dry mustard. Heat oil in skillet over medium heat; add butter and sear steaks on 1 side. Turn meat; add onion, garlic, water, soy sauce, brown sugar, & sour cream. Cover and bake 30-45 minutes.

Chocolate-Cherry Ice Cream Pie with Hot Fudge Sauce

2008-11-07T16:33:00.004-07:00

Crust and Filling:
Chocolate Cookie Pie Crust
3/4 pound fresh Bing cherries, pitted, coarsely chopped
1/4 Cup Sugar
1/8 teaspoon almond extract
1 quart vanilla ice cream, slightly softened
1/2 Cup miniature semisweet chocolate chips

Sauce:
1 Cup Whipping Cream
12 ounces bittersweet or semisweet chocolate , finely chopped

Stir cherries and sugar over medium heat until sugar dissolves and mixture comes to a boil. Reduce heat, simmer until thick syrup forms stirring often, about 10 minutes. remove from heat. Mix in almond extract. Cool to room temperature.
Place ice cream in large bowl. Fold in cherry mixture and chocolate chips. Pack ice cream into Chocolate Pie crust. Cover pie and freeze.

For Sauce: Bring whipping cream to simmmer. remove from heat. Add chocolate; whisk until smooth.

Rewarm sauce over low heat and serve sauce with pie.

(Sauce and pie can be prepared 3 days ahead. Cover & refrigerate sauce. Keep pie frozen.)

Swedish Orange gringersnaps

2008-11-06T17:10:00.006-07:00

Matthew's favorite cookie

1 1/2 sticks unsalted butter
1 cup brown sugar
1 large egg
2 Tbs. plus 1 teaspoon molasses
1 Tbs. orange juice
1 Tbs. finely grated orange zest
2 3/4 to 3 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cloves
2 teaspoon ground cinnamon
2 teaspoon ground ginger

In mixing bowl or standing mixer cream together the butter and sugar until light. beat in 1 egg and mix in the molasses, orange juice, and zest. Sift together the dry ingredients and stir them into the wet ingredients to make a smooth dough, adding more flour if the dough is to sticky. Knead dough three times on a lightly floured board.

Shape the dough into 3 logs about 8 inched long wrap in plastic wrap and refrigerate at least 1 hour or overnight.

Preheat oven to 350 degrees, slice logs into thin circles less then 1/8 inch thick, place on lightly greased baking sheet. Bake for about 8 to 10 minutes. Remove from oven transfer cookies to cooling rack, and then enjoy.

Italian "Sausage" Spaghetti Sauce

2008-11-06T15:54:00.009-07:00

1 Tb. olive oil
1 pound ground beef
1/2 pound to 1 pound bulk pork sausage
garlic to taste use garlic powder
2 large cans tomato puree
2 small cans tomato paste
2 Tbs dried Oregano
1 Tb. fennel (Chop seeds with blender)
coarsely ground black pepper to taste
1 Tb. sugar

3-4 inches of anchovy paste in place of table salt. found in market in tube. don't worry there is no fishy taste, just extra favor.

Red wine to thin sauce to desired consistency. I use the cheapest wine on the shelf or buy the little bottles of four and use one small bottle.

Brown the meats in as little oil as possible, just enough to prevent the from sticking . Add remaining ingredients except for the red wine, mix well. Add wine to the desired consistency. Bring to a boil and let simmer for about 1/2 hour. Remove from heat and if possible allow the sauce to rest in refrigerator for several hours or over night, to meld flavors. I have used same day just sitting less than two hours. The flavor is fine but I have tasted more flavor the next day
Cook your favorite pasta and serve sauce over it topped with grated Parmesan cheese.
I have made this sauce and had leftover enough to make a lasagna with this sauce.

Chicken Enchiladas

2008-11-05T10:22:00.003-07:00

1 1/2 cup cooked boneless chicken breast shredded
1 4oz. can green diced Chile peppers
1 4oz pkg. cream cheese
2 Tbs. chopped onion cooked in butter
1 pkg. med size flour tortillas
1 lb. Colby long horn cheese grated
1 lb. Monterey jack cheese ( I use the combined block of Colby and Monterey Jack)
1 can Mild. Medium or Hot Enchilada sauce (your choice)

Mix first four ingredients in a bowl set aside.

Cook tortillas one at a time in oil over medium heat for a few seconds on each side. drain and dip in milk in a pie plate. Lay flat and top with a small amount of chicken mixture, and both kind of cheese. Fold and put in lightly buttered casserole dish folded side down. Cover with sauce and cook in 350 degree oven for 15 minutes add more cheese on top and continue cooking for ten minutes or until cheese melts. Garnish with sour cream. chopped green onions and black olives.