Strawberry Shortcake Cookies

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

1. 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.
2. 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

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

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

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

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

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

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

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

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

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

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

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

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

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

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