Recipe-a-long

Really delicious fruit tea

2011-03-23T13:13:00.000-07:00

Here's a recipe I made up yesterday when I was craving some fruit tea! It turned out VERY yummy - Much like my favorite tea that I get my favorite little bakery.

Boil 4 cups of water and 4 white pomegranete tea bags until tea is brewed.

In a 2 quart pitcher, cover the bottom of the pitcher with honey. (I didn't measure but I would guess it was a little less than 1/3 cup.)

Add about 1/2 cup of frozen orange juice concentrate to the pitcher.

When tea is brewed, puour the hot tea into the pitcher and then add in 2 heaping spoonfulls of brown sugar.

Fill the rest of the pitcher with water and stir until the OJ concentrate is dissolved.

Serve over crushed ice.

DELICIOUS!

Easy Dinner Rolls

2009-06-22T12:57:00.000-07:00

From Christy! These are DE-Lish!

Easy Dinner Rolls

24 rolls

1 cup water (110 degrees F)
2 packages or 4-1/2 teaspoons yeast (do not use the quick rising yeast in this recipe)
1/2 cup butter, melted
1/2 cup sugar
3 eggs
1 teaspoon salt
4-1/4 cups flour

1. Combine water and yeast in large bowl; let stand for 5 minutes.
2. With wooden spoon, stir in butter, sugar, eggs, and salt.
3. Add flour, 1 cup at a time, and beat in as much as you can. (I use the mixer for this.)
4. Cover and refrigerate for at least 2 hours or up to 3 days.

5. Grease a 13 x 9 baking pan.
6. Turn dough out onto floured surface.
7. Divide into 24 equal pieces (I usually end up with 32-34 rolls.)
8. Roll each piece into a smooth round ball and place in prepared pan.
9. Cover and let rise for 1 hour; until doubled.
10. Heat oven to 375.
12. Bake until golden brown, about 17 minutes.

no knead bread

2009-05-06T19:32:00.001-07:00

http://www.owlhaven.net/2009/04/15/easiest-homemade-bread-ever/

Easiest Bread Ever

4 cups white flour

2 cups wheat flour

1 teaspoon yeast

1/2 tablespoon salt

3 cups warm water

Mix together flour, yeast and salt. Add warm water. Mix again til well combined. It will be a very wet sloppy-looking dough. Let rise in a covered bowl for 8-24 hours. Dump dough out onto a floured counter and knead with wet hands just until top of dough is smooth. Don't try to incorporate lots of flour one of the reasons that this recipe works so well is because of the high water content in the dough. Re-wet your hands if dough starts to stick to you.

Once the top of dough is smooth, flop the blob onto a floured tea towel. (If you only have terrycloth towels, use a pillowcase). Set the dough, tea towel and all, into a tall narrow bowl to rise for 1-2 hours. It will still be very loose and jiggly DON'T worry!! It will work anyway!

Near the end of the rise time, rub the inside of your pot with a little shortening and place it into the oven set on 500 degrees. Preheat pot and oven for at least 10 minutes you want it to be good and hot. Once oven and pot are hot, lift dough out of the bowl carry it using the tea towel like a little 'hammock'. Flip it over into the pot, removing the tea towel. Don't worry if it looks blobby and ugly. When it is baked, it will be a lovely rustic-looking loaf.

Put the lid on the pot. Bake, covered, in a 500 degree oven for 40 minutes. After 40 minutes, remove the lid, and continue to bake for an additional 10 minutes. Remove when the top is a nice golden brown. Loaf should sound hollow when thumped. If you're not sure if it is done, you can bake it for a few minutes more without hurting anything. This is a very forgiving recipe. Last time I made this, I forgot to remove the lid, and baked it 25 minutes too long, and it still turned out beautifully.

Let me know if you try this recipe. I'd love to hear how it works for you.

No Knead Bread Recipe

2009-05-01T11:47:00.001-07:00

No Knead Bread Recipe

No Knead Bread Recipe is adapted from Mark Bittman of NY Times who got it from Sullivan Street Bakery. When the recipe first came out, it was the blogging community who took the bread to new heights, especially Rose Levy Beranbaum, author of The Bread Bible. I followed Rose’s experiments through the weeks and learned from her recipe adjustments and the why’s of how this bread works.

Yield: one 1 lb loaf

3 cups bread flour (I like Harvest King bread flour)
1/4 teaspoon instant yeast
3/4 tablespoon kosher salt (or 1 teaspoon table salt)
1 1/2 cups warm water

Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel…something that can go into a 450F oven.)

1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.

2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you’ve got about a half hour left, slip your covered pot into the oven and preheat to 450F.

3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, dump wobbly dough into pot. Doesn’t matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. Best way to eat it? Smear a warm slice with some good butter (Kerrygold and Lurpac are both found in your grocery stores, usually on top shelf)

sun dried tomato crustless quiche

2009-04-27T08:12:00.001-07:00

Sun-Dried Tomato Egg Casserole

# 7 large egg
# 2 cloves garlic (minced)
# 1 cup half and half
# 1 cup milk (skim)
# 2 cups mozzarella cheese (grated)
# 1/2 cup onion (chopped)
# 4 tablespoons parsley, fresh (chopped)
# 1 dash salt and pepper
# 1/2 cup sun dried tomatoes in oil (drained and chopped)

oven to 375°F. Butter 13x9x2-inch glass baking dish. In a bit of the oil from the sun-dried tomatoes, saute the onion and garlic for 3 minutes. Add 2 tablespoons parsley; stir 1 minute. Spread tomato mixture in prepared dish. (Can be made 1 day ahead. Cover and refrigerate.) Whisk eggs, half and half, milk, 1 1/2 cups cheese, and salt in large bowl to blend well. Pour egg mixture over tomato mixture in dish. Sprinkle remaining 1/2 cup cheese and 2 tablespoons parsley over. Bake until top of casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving. Makes 8-12 servings.

Category: Casseroles

Cheesy Hash Brown Chili

2009-04-27T08:07:00.001-07:00

found here: http://thematzats.blogspot.com/2009/04/cheesy-hash-brown-chili.html

Ingredients
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1/4 cup tomato paste (I used a small can of tomato sauce)
1 pound ground beef
Salt and pepper
One 15-ounce can red kidney beans, rinsed (I used chili beans)
One 15-ounce can diced tomatoes (I blended them as the boy won't eat "chunks")
One 1-pound bag frozen shredded hash brown
potatoes
1 cup shredded cheddar cheese (2% milk kind)

Directions:

In a large saucepan, heat the olive oil over medium heat. Add the onion, chili powder and cumin and cook, stirring, until the onion is soft, about 5 minutes. Stir in the tomato paste. Add the beef and cook, breaking up the meat, for 5 minutes; season with salt and pepper. Add the beans and the tomatoes with their juice and bring to a boil. Lower the heat, partially cover and simmer, stirring occasionally, for 20minutes. Transfer to an 8-by-11-inch baking dish.

Position a rack in the upper third of the oven and preheat to 400°. In a large bowl, combine the
potatoes and cheese. Scatter the potato mixture over the chili. Place the baking dish on a baking sheet and bake until the potatoes are cooked through and the chili is bubbling, about 35 minutes.

Pasta Fagioli

2009-03-13T17:07:00.000-07:00

INGREDIENTS

* 2 stalks celery, chopped
* 1 onion, chopped
* 3 cloves garlic, minced
* 2 teaspoons dried parsley
* 1 teaspoon Italian seasoning
* 1/4 teaspoon crushed red pepper flakes
* salt to taste
* 1 (14.5 ounce) can chicken broth
* 2 medium tomatoes, peeled and chopped
* 1 (8 ounce) can tomato sauce
* 1/2 cup uncooked spinach pasta
* 1 (15 ounce) can cannellini beans, with liquid

1. In a large saucepan over medium heat, cook celery, onion, garlic, parsley, Italian seasoning, red pepper and salt until onion is translucent. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.

2. Add pasta and cook 10 minutes, until pasta is tender.

3. Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.

FROM ALLRECIPES

Corn Casserole

2009-03-13T17:04:00.000-07:00

1 can creamed corn
1 can regular corn
1 cup sour cream
1 egg
1 box jiffy cornbread mix

1/2 stick melted butter

Preheat oven to 400
Mix first 5 ingredients together in baking dish
Bake for 30 mins - then pour melted butter over the top and let cook for additional 30 mins

Parmesan Chicken

2009-02-23T12:07:00.001-08:00

# 1/2 teaspoon black pepper
# 2 cups bread crumbs (homemade - see note)
# 4 whole chicken breast
# 1/4 teaspoon garlic powder
# 1/2 c olive oil or 1/2 stick butter
# 3/4 cup parmesan cheese
# 1/2 teaspoon salt

Pulse bread slices in a food processor to make crumbs. Combine first 6 ingredients. Melt butter and soak each breast in it. Roll and press a large amount of mixture all over each piece of chicken. Tuck ends under to form a "roll". Place in shallow baking dish. Pour remaining butter over chicken and bake 35-45 minutes at 350 degrees.

LIGHTER VERSION: Brush each piece with olive oil OR spray with Pam instead of soaking in butter. Then press bread crumbs. Instead of pouring remaining butter over chicken, spray pam or drizzle olive oil over chicken.

Roasted Tomato Soup w/ Grilled-Cheese Croutons

2009-02-23T07:37:00.000-08:00

Roasted Tomato Soup w/ Grilled-Cheese Croutons

6 c. (3 pints) cherry or grape tomatoes

3 T. olive oil

1 t. salt

1/2 t. pepper

2 T. butter

4 garlic cloves, minced

1 c. chopped onion

1 28oz can diced tomatoes

4 c. chicken broth

1/2 t. thyme

1 c. whipping cream

Heat oven to 400 degrees. In large bowl, combine cherry/grape tomatoes, 2 T. olive oil and salt & pepper. Toss to coat evenly and spread them in a single layer in baking sheet. Roast the tomatoes until they are shriveled w/ brown spots, about 35-45 minutes.

In a large pot, heat the butter and 1 T. olive oil over medium heat. Add the garlic & onion and saute until softened, about 6 minutes. Add the canned tomatoes w/ their juice, broth, thyme and roasted tomatoes, including any liquid on the baking sheet. Bring the mixture to a boil then reduce the heat and simmer, partially covered, for 40 minutes.

Using a food processor or blender, puree the soup until it's smooth. Return it to the pot and stir in the cream. Without letting the soup boil, warm it over medium heat, stirring often, until steaming. Add salt and pepper as needed. Garnish with Grilled-Cheese Croutons. Makes about 10 cups.

Grilled-Cheese Croutons

1/4 c. butter, softened

1/4 t. thyme

6 thin slices of bread

3 oz. Cheddar, thinly sliced

Heat a large skillet over medium-high heat. In a small bowl, combine the butter and thyme. Spread one side of each bread slice with the butter mixture. Place 3 slices in a pan, buttered side down. Top w/ the cheese, then with the remaining 3 slices, buttered side up. Cook, turning once, until toasted on both sides, 3-5 minutes per side. Remove the sandwiches from the pan. Let them cool slightly, then cut them into 1 inch squares. makes about 60 croûtons.

Spinach Quiche

2009-02-09T12:54:00.000-08:00

FROM ALL RECIPES

INGREDIENTS

* 1/2 cup butter
* 3 cloves garlic, chopped
* 1 small onion, chopped
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 1 (4.5 ounce) can mushrooms, drained
* 1 (6 ounce) package herb and garlic feta, crumbled
* 1 (8 ounce) package shredded Cheddar cheese
* salt and pepper to taste
* 1 (9 inch) unbaked deep dish pie crust
* 4 eggs, beaten
* 1 cup milk
* salt and pepper to taste

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, about 7 minutes. Stir in spinach, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
3. In a medium bowl, whisk together eggs and milk. Season with salt and pepper. Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.
4. Bake in preheated oven for 15 minutes. Sprinkle top with remaining Cheddar cheese, and bake an additional 35 to 40 minutes, until set in center. Allow to stand 10 minutes before serving.

PIE CRUST
EASY PIE CRUST

1/2 c. salad oil
1/4 c. milk
1/2 tsp. salt
1 1/2 c. flour

Mix in pie plate. Press dough out and up side of plate, shape over rim, with water around edge to help adhere. Bake in 350 degree oven until golden brown for pie shell or can be used for custard-type pie or crust with crumb topping for top crust. Very good and easy.

Beef Stroganoff

2009-02-09T12:50:00.001-08:00


CROCK POT BEEF STROGANOFF
3 lb. beef round steak, 1/2 inch thick 1/2 c. flour 2 tsp. salt 1/8 tsp. pepper 1/2 tsp. dry mustard 2 med. onions, thinly sliced and separated into rings 2 (4 oz. each) cans sliced mushrooms, drained or 1/2 lb. mushrooms, sliced 1 (10 1/2 oz.) can condensed beef broth 1/4 c. dry white wine (optional) 1 1/2 c. sour cream 1/4 c. flour Trim all excess fat from steak and cut meat into 3 inch strips about 1/2 inch wide. Combine 1/2 cup flour, the salt, pepper and dry mustard; toss with steak strips to coat thoroughly. Place coated steak strips in crock pot; stir in onion rings and mushrooms. Add beef broth and wine; stir well. Cover and cook on low setting for 8-10 hours. Before serving, combine sour cream with 1/4 cup flour; stir into crock pot. Serve stroganoff over rice or noodles.

Stuffed Shells

2009-02-09T12:44:00.000-08:00

1 box large shells
1 jar spaghetti Sauce

filling:
ricotta cheese
cottage cheese
parm cheese
mozz cheese (leave some to top the filled shells with before baking!)
egg
italian seasoning / S&P to taste

Boil Shells
Mix up filling ingredients - put into a large ziploc bag (or just use a spoon!)

pour some sauce in the bottom of a large pyrex dish and spread it around

fill shells - place in the casserole dish

sprinkle some mozz cheese on top - and some parm if you have any left - spoon on some more sauce

Bake at 375 for an hour or so....

Chicken Fajitas with Crunchy Lime Cabbage

2009-02-02T12:55:00.001-08:00

*I do this with beef, too :o)

I made a new dish tonight for dinner and sheee, mama, it was good. (I told you there was some salsa in our future!)

The kids gobbled it up (Nathan kept saying “I like tor-tee-uh, mama! Good! I like it!”) and Abby helped with most of the preparation. She especially loved grating the lime peel. And while the stuff was marinating, she and Nathan gave Bruce and I pedicures! (Don’t tell Bruce I told you that, though!)

The original recipe is HERE on epicurious but because I tend to adapt things, I’ll write how I did it below.

Chicken Fajitas with Crunchy Lime Cabbage

Ingredients:

1 pkg chicken breasts - (I bought them pre-trimmed and small, ready for fajitas)
Sliced small peppers - red, orange, & yellow (I got a package of these which was cheaper than buying the red, orange and green ones seperately - I opted out of green all together)
Zest of 1 lime
Juice of one lime, plus more if you have it (I added about a tablespoon more of ReaLime from the fridge)
1/2 head purple cabbage - sliced into strips
Chopped fresh cilantro
Avocado - Firm - Sliced (Or make guacamole!)
Fresh Crushed Garlic - 6 cloves (2 for the salad, 4 for the fajita chicken)
Red Onion
Tortillas
Olive Oil
Salt / Pepper (I always use the kind you have to grind - both the S&P - It’s better fresh and coarse, IMO!)
Cumin

**Make the cabbage garnish ahead of time. The marinating process makes it SOOOOOO delicious!

In a large bowl, mix up the sliced cabbage, chopped cilantro, 2 cloves of crushed garlic (USE FRESH GARLIC FOR THIS RECIPE IF YOU CAN!) and most of the lime juice / zest (I saved some to cook with the fajitas.) Dress with Olive Oil, Salt and Pepper to your taste. (I used a pretty liberal amount of olive oil.) Put in the fridge to marinate.
Put chicken, sliced peppers, sliced onions, garlic, rest of lime juice/zest, a little olive oil S&P in a separate bowl. Mix well. Put in the fridge to marinate for 30 mins - 1 hour.
Get a pedicure from your 4 year old.
In a large skillet, cook the fajita / chicken mixture. It will need to get good and brown and the veggies get soft.
I heated up the tortillas (with a sheet of wax paper in between each one) in the microwave for about a minute . (I am sure there is some study saying that microwaved wax paper causes cancer or something. If there is, tell me but otherwise, this is an easy trick! You can also use slightly dampened and wrung out paper towels between each one in the microwave *or* wrap the tortillas in aluminum foil and put in a warm oven while you’re cooking.)
Slice avocado into nice thin wedges.
Slice another lime to use on your plate, if desired.
When the meat / veggies have finished cooking, spoon some of the mixture in to the warm tortilla and top with the cabbage / cilantro “salad”. Avocados can go on the side of in the fajita.

I also made some homemade salsa to go with this but it would be good without it. (Cherry tomatoes, cilantro, lemon juice, garlic, onion, cumin, S&P - Just pulse in the blender.)

Serve with sparkling water with lime or even better, a frozen strawberry margarita!

THIS WAS SO DELICIOUS!

Mini Hamburgers and Buns

2008-12-03T11:40:00.001-08:00

INGREDIENTS:

HAMBURGERS
1 pound ground beef
seasoned breadcrumbs
egg
Worcestershire sauce

BUNS (Make dough in bread machine)

1 cup milk
2 tablespoons melted butter
1 large egg
3 1/4 cups flour
3 tablespoons sugar
1 teaspoon salt
1 scant tablespoon active dry yeast

FINISHING TOUCHES:
Mini Gherkin Dill Pickles - Sliced into rounds
Ketchup
Mayo

Preparation:

In a bowl or large cup, whisk together the milk, melted butter, and egg. Place the milk mixture, flour, sugar, 1 teaspoon salt, and yeast in the bread machine in the order suggested by your bread machine manufacturer. Run on dough cycle. Remove finished dough to a lightly floured surface. Roll dough to about 1/4-inch thickness or slightly more. Cut out with a 1 1/2-inch cutter. You could make your sandwiches slightly larger using a 2-inch cutter. Picture I Picture II

Place cut-outs on a large greased baking sheet. Bake at 350° for 15 to 18 minutes, or until browned. Brush tops with a little butter while they're hot.

Let cool on rack.

Split the cooled buns.

Put mayo on one side, ketchup on the other and a few tiny little pickle slices. Place patty in the center.

You may want to hold these together with a toothpick but I didn't need to.

Julie's Lower Sodium Crock Pot Chili

2008-12-03T10:51:00.000-08:00

1 bell pepper - chopped
1 onion - chopped
4 or 5 cloves chopped garlic (or minced from a jar!)

1 pound ground beef

2 cans chili hot beans
1 can red kidney beans (RINSED)
1 can kidney beans (RINSED)
1 can no salt added diced tomatoes
1 can tomatoes w/chilies

1 package lower sodium chili seasoning
cumin

fritos (optional)
cheddar cheese (optional)

____________________________
In a large skillet, sautee bell pepper, onion and garlic.
When that's finished, put the sauteed mixture in the crock pot.

Brown ground beef and add in 1/2 of the seasoning packet.

While that's browning, empty contents of canned items into the crock pot. Be sure to rinse the 2 cans of kidney beans (do not rinse the hot beans).

After beef is finished cooking, pour it in to the crock pot with the other ingredients. Add in some cumin. (I think the seasoning mix is short on cumin :o)

Cook on low for a few hours till it's all warmed through.

We love it over fritos and topped with shredded cheddar cheese!

Round Steak Recipes

2008-10-24T19:46:00.000-07:00

For those of you who bought beef from us, the round steak is the big cut with the round bone in the center. It is FOLDED IN HALF in the vacuum seal. It's essentially 4 steaks in one cut. Thaw it completely and then you will see clearly the sections. You can put the whole thing in the crock pot and cook it as you would a roast (with carrots, celery, potatoes and garlic and onions) or cut it in to strips and make beef stroganoff, stir fry, or fajitas with it!! (I do all of those things in the crock pot!)

Here are more recipes!

Round steak is a very lean cut of beef. Look for a red steak with no marbling. Be sure to trim any excess fat off the edges. It has a reputation of being tough, but if round steak is simmered for a long time or stir fried, it can be quite good!

Recipe Name: Barbecue Beef Sandwiches

Ingredients:
2 lb beef round steak, cut 3/4 inch thick
1 15 oz. can tomatoes, cut up
1 large onion, chopped
2 tbsp Worcestershire sauce
2 tbsp vinegar
1 tbsp brown sugar
2 tsp. chili powder
1 tsp. dried oregano, crushed
1 clove garlic, minced
1 bay leaf
8 hamburger buns
1 lg carrot, chopped

Instructions:
Trim separable fat from meat. Cut meat into 4 or 6 pieces. Spray a cold Dutch oven with nonstick spray coating. Add half of the steak pieces and brown each piece on both sides. Remove; repeat, browning remaining steak pieces. Drain any fat. Return all meat to Dutch oven. Add undrained tomatoes, onion, carrot, Worcestershire sauce, vinegar, brown sugar, chili powder, oregano, garlic, and bay leaf to Dutch oven. Bring to boiling; reduce heat. Cover; simmer for 2 to 2 1/2 hours or till meat is very tender. Remove meat from sauce and shred meat. Simmer sauce, uncovered, for 5 to 10 minutes or until slightly thickened. Discard bay leaf. Serve on buns.

Recipe Name: Beef Stir Fry with Orange Sauce

Ingredients:
3/4 lb top round steak
4 green onions, bias sliced into 1 inch pieces
1 cloves garlic, minced
1 tbsp oil,
6 c fresh, torn spinach
1/2 of 8 oz. can sliced water chestnuts
2 c hot cooked rice

Instructions:
Partially freeze meat. Then, thinly slice meat across the grain into bite-size strips. Prepare
Orange Sauce: In a small bowl stir together 1 tbsp cornstarch, 1 tsp. sugar, and 1 tsp. instant beef bouillon granules. Stir in 1 tsp. finely shredded orange peel, 1/2 c. orange juice, and 1 tbsp. soy sauce.

Spray a wok or 12 inch skillet with nonstick spray coating. Heat over medium high heat. Stir-fry onions and garlic for 1 minute; remove from wok. If necessary, add 1 tbsp. oil. Stir-fry meat for 2-3 minutes or till done. Push meat away from center of wok. Stir orange sauce and pour into center of wok. Cook and stir till thickened and bubbly. Stir in spinach, water chestnuts and onion mixture. Cover and cook for 1 minute. Serve over rice.

Recipe Name: Beef Roulades

Ingredients:
1 lb round steak, 1/2 in. thick
1 tbsp mustard, Dijon
8 4 in. green pepper strips
1 med onion, chopped
1 tbsp flour
2 c carrot(s), chopped

Instructions:
Cut steak into 4 serving size pieces. Using a meat mallot, pound each to 1/8 inch thickness. Spread one side of each beef piece with 1/4 of the mustard. Place 2 green pepper strips at a short end of each beef piece and roll up. Secure with wooden toothpicks. Spray a cold large skillet with nonstick spray coating. Heat skillet over med. heat. Add beef rolls; brown on all sides. remove rolls from skillet. Add chopped onion to skillet and cook for 3 minutes or until onion is nearly tender. In a small mixing bowl stir together beef broth and flour. Pour mixture into skillet. Cook and stir until thickened and bubbly. Then, add chopped carrots and beef rolls. Cover and simmer about 1 hour or until beef is tender.

Recipe Name: Curried Beef and Potatoes

Ingredients:
3/4 lb round steak
2 small potato(es)
1/2 c beef broth
2 tsp cornstarch
1/4 tsp salt
3/4 c onion, chopped
3/4 c green pepper, chopped
1 tbsp Canola oil
1 tsp curry powder
1 medium tomato(es), coarsely chopped

Instructions:
Partially freeze meat. Thinly slice across the grain into bite-sized strips. Seat aside. Cook sliced potatoes in boiling water about 5 minutes or till tender. Drain and set aside. Meanwhile, for sauce, stir together beef broth, cornstarch, and salt. Spray a wok or large skillet with nonstick spray coting. Heat over med-high heat. Add onion and stirfry about 2 minutes more or till vegetables are crisp-tender. Remove from wok. Add oil to hot wok. Add beef and curry powder. Stir-fry 2-3 minutes or till beef is done. Push beef from center of wok. Stir sauce and add to center of wok. Cook and stir till thickened and bubbly. Stir in onion mixture, potatoes, and tomato. Cook and stir all ingredients for 1 minute or till heated through.

Recipe Name: Curried Beef and Rice

Ingredients:
1 1/2 c water
1 large onion, chopped (1 cup)
1 medium carrot, chopped
1 tbsp beef bouillon
2-3 tsp curry powder
1 cloves garlic, minced
3/4 c brown rice
1 1/2 c cooked beef (8 oz)
1 c peas
1 medium tomato, chopped

Instructions:
In a 2-quart saucepan stir together the water, onion, crrot, bouillon granules, curry powder, and garlic. Heat to boiling, then stir in rice. Cover and simmer for 30 minutes.

Stir beef, peas and tomato into rice mixture. Cover and simmer about 10 minutes more or until rice and peas are tender.

Recipe Name: Italian Beef Skillet

Ingredients:
1 lg round steak
2 c mushrooms, fresh
1 c onion, chopped
1 c green pepper, chopped
2 cloves garlic
1/2 c celery
1 15 oz. can tomato(es)
1/2 tsp basil
1/4 tsp oregano
1/8 tsp red pepper
2 tbsp Parmesan cheese (optional)

Instructions:
Cut meat into 5 serving-size pieces. Spray a cold large skillet with nonstick cooking spray. Add meat pieces to skillet; brown both sides of each piece. Remove meat from skillet. Add mushrooms, onion, green pepper, celery, and garlic to the skillet. Cook until vegetables are nearly tender. Then, stir in undrained tomatoes, basil, oregano, and pepper. Add meat to skillet, spooning vegetable mixture over meat. Cover and simmer about 1 1/4 hours or until meat is tender, stirring occasionally. Transfer meat to a serving platter. Spoon vegetable mixture over meat and sprinkle with Parmesan cheese. Serve over spaghetti.

Recipe Name: Peppery Beef and Vegetables

Ingredients:
4 oz spaghettini
1/2 c water
1/4 c soy sauce
2 tsp cornstarch
1/2 tsp pepper
1/8 tsp ground red pepper
1 cloves garlic
1 c pea pods halved crosswise
1/2 c green pepper
1 c mushrooms, fresh, sliced
1 tbsp olive oil
3/4 lb round steak. cut bite-sized

Instructions:
Cook spaghettini; Drain well and keep warm.

Meanwhile, for sauce, in a small bowl stir together water, soy sauce, cornstarch, pepper, and red pepper. Set aside.

Spray a cold wok with oil. Stir fry steak on med-high until no longer pink. Add vegetables and garlic. Stir for 3-5 minutes.

Push meat and vegetables to sides of pan. Pour in sauce. Stir until thickened. Mix with meat and vegetables.

Recipe Name: Pineapple Beef

Serves: 4

Ingredients:
3/4 lb round steak
1 8 oz. can pineapple slices
2 tbsp dry sherry or water
1 tbsp soy sauce
1 tbsp molasses or brown sugar
1/8 tsp crushed red pepper
4 green onions, cut into 1/2 inch pieces
1 tbsp cornstarch
1 medium tomato, cut into wedges
6 oz pea pods
2 c hot rice

Instructions:
Trim separable fat from round steak. Partially freeze meat; then, cut on bias into thin bete-size strips. Drain pineapple, reserving juice. Cut pineapple sices into quarters; set aside. In a bowl stir together reserved pineapple juice, dry sherry or water, soy sauce, molasses or brown sugar, and red pepper. Add meat; stir till coated. Cover and marinate meat at room temperature for 15 minutes. Drain, reserving marinade. Spray a cold large skillet or wok. Stir-fry for 2 to 3 minutes or till meat is browned. Return all meat to skillet. Push meat from center of skillet. For sauce, stir cornstarch into reserved marinade. Add tomato, pea pods, and pineapple. Sti ingredients together until coated with sauce. Cook and stir about 2 minutes more or till heated through. Serve over hot cooked rice.

Recipe Name: Tex-Mex Beef Soup

Ingredients:
1/2 lb round steak, cut into 1/2 in chunks
1 c onion, chopped
1 cloves garlic
2 c water
1 15 oz. can tomato(es)
1 c carrot(s), chopped
1 8 oz. can kidney beans
1/2 c green pepper, chopped
2 tbsp tomato paste
1 tbsp chili powder
2 tsp beef bouillon
1/4 tsp pepper

Instructions:
Spray a large saucepan with nonstick spray coating. Preheat over medium-high heat. Add beef, onion, and garlic. Cook and stir about 3 minutes or till meat is brown. Stir in water, undrained tomatoes, carrot, beans, green pepper, tomato paste, chili powder, bouillon, and pepper. Cover and simmer about 30 min. or till meat is tender.

Sweet and Tangy BBQ Chicken

2008-08-11T13:16:00.000-07:00

Ingredients:

Frozen (or thawed) chicken breast
Bottle of your favorite BBQ sauce
Green Bell Pepper - Sliced
Onion - Sliced
Can of pineapple chunks - Including the juice!

Put all these things in the crock pot while you're fixing the kids' lunches and you'll have tender and juicy fall off the fork chops by dinnertime!

Serve over brown rice

Won Ton Tacos

2008-08-11T13:10:00.000-07:00

From WHAT'S FOR DINNER

Ingredients

12 won ton wrappers
1 lb ground round
1/2 onion, diced
1 jar salsa
2 T taco seasoning
cooking spray
1 tsp garlic powder
1 tsp cumin

Directions

In a medium skillet brown the meat and add the onion. Drain excess fat. Add the salsa and taco seasoning. Stir well. Simmer on low for 10 minutes.

Push a won ton wrapper into each muffin tin. Spray wontons lightly with cooking spray. Sprinkle wrappers evenly with garlic powder and cumin. Add 1 heaping Tablespoon of meat to each wonton. Bake at 425 degrees for 8-10 minutes. Remove from oven and top with cheese.

Pop tacos out of the muffin tins and serve with sour cream, salsa, lettuce, etc.

Broccoli and Rigatoni

2008-08-11T13:02:00.000-07:00

INGREDIENTS:
2 heads Broccoli
1 Box Rigatoni
Fresh or jarred garlic
Olive Oil
Salt / Pepper
Italian Seasonings (if you like)
Parmesan cheese
Optional: Grape Tomatoes (halved), Marinated Artichokes

DIRECTIONS:
Put water on to boil

Chop the broccoli into nice bite sized pieces

In a skillet, heat olive oil and garlic over medium high heat (I use 3 heaping spoonfulls of garlic if I'm using it from a jar).

Sautee until garlic starts to brown a bit.

Add in broccoli. Season with S/P and seasonings of your choice. Turn down heat. depending on how you like your broccoli, you may want to add 1/2 cup of water before you turn the heat down. Cook until desired tenderness.

In the meantime, cook and drain rigatoni.

When broccoli is ready, mix it with the rigatoni in the big pot you cooked the pasta in. Add some more Olive Oil Salt & Pepper and you can also add in tomatoes or (and) artichokes if desired.

Hubby adds a packet of tuna fish to his plate for some protein.

Top with Parmesan.

BBQ Pork Chops

2008-07-16T13:02:00.001-07:00

Ingredients:

Frozen (or thawed) pork chops
Bottle of your favorite BBQ sauce

Put these 2 things in the crock pot while you're fixing the kids' lunches and you'll have tender and juicy fall off the fork chops by dinnertime!

Italian Beef Sandwiches (Crockpot)

2008-07-16T12:58:00.001-07:00

THIS IS SO EASY AND DELICIOUS!

INGREDIENT LIST:
2 pkgs Thinly sliced beef - or - a roast (the thin sliced beef is so inexpensive, though!)
1 pkg onion soup mix
1 bottle of pepperoncini (with the juice)
1 onion - chopped
1 green bell pepper chopped

Hoagie Rolls
butter
Provoline cheese

Put top 5 ingredients in the crockpot at about 10am. (Meat does not even have to be thawed!)
Let it simmer all day

Around dinnertime, put some butter in a skillet and toast the hoagie rolls, spoon some the the beef and veggies onto the buns and slap a piece of cheese on it!

These are a hit, even with the kids!

CROCK POT PIZZA

2008-07-16T12:57:00.001-07:00

CROCK POT PIZZA

1 pkg. (12 oz.) kluski noodles
1 1/2 lbs. ground beef
1 med. onion, chopped
1 jar (16 oz.) pizza sauce
1 jar (8 oz.) spaghetti sauce
Mushroom & green pepper (opt.)
8 oz. cheddar cheese, shredded
8 oz. Mozzarella cheese, shredded
1 pkg. pepperoni, sliced

Cook and drain noodles. Brown ground beef and onions. Drain off fat. Add the sauces and optional ingredients to the meat and simmer well. Layer, twice: noodles, meat sauce, cheddar cheese, Mozzarella cheese and pepperoni.

Turn crock-pot on low and serve when the cheese is melted, or set on high for approximately 30 minutes. Or layer in a 9 x 13 inch baking pan and bake in 350 degree oven for 20 minutes or until cheese is melted. Serves 12.

FROM COOKS.COM

http://www.cooks.com/rec/view/0,1612,159180-245203,00.html

Chelle's blueberry lemon bundt cake

2008-03-10T14:17:00.000-07:00

*I made this over the weekend - My substitutions are below. It was REALLY good!!!

Chelle says:" Get out those bundt cake pans ladies this one is REALLY good.

I got a bag of frozen Organic Blueberries from Costso and it had this recipe on the back. Made it today. "

1Tsp Flour tossed with 1 1/2c frozen blueberries

2 1/2c Flour
2c Sugar
1c Butter softened
1c Buttermilk
1Tsp lemon rind
1/4c lemon juice
1/2 tsp baking soda
1/2 tsp salt
4 eggs

combine the sugar and butter and then add flour and the rest of the ingredients from buttermilk down. Beat for 3 minutes scraping down bowl mid way. Stir in blueberries and pour batter into a greased bundt cake pan.

Bake at 325 for 1hr 10min to 1hr 25min until a toothpick inserted in center comes out clean. Let cool in pan for 10 minutes then turn out of pan. Let cool for 2 hours then drizzle the lemon glaze on top and eat.

Lemon Glaze

1c powdered sugar
1/2 tsp lemon rind
2 Tsp lemon juice

____________________

Julie's substitutions:

I did 1 c whole wheat flour & 1 1/2 cup regular flour
I did 1c. Splenda and 1 c. regular sugar
1 stick butter & 1/2 cup crisco (was out of butter!)
regular milk (no buttermilk on hand!)
I zested a grapefruit instead of a lemon (no lemons!)

It turned out really really good!!

Cheese N Onion Bread

2008-01-27T18:44:00.000-08:00

This is from the recipe book that came with mom's Black&Decker all in one automatic breadmaker (that she's had since, like, 1993.)

The bread machine is still going strong - We use it at least once a week. This bread has been a favorite.

I use powdered milk (it's cheaper and always on hand!) but I'll put the measurement for fresh or powdered.

Milk: 1 1/4 cup fresh *or* 1 1tbsp powdered milk & 1 1/8 cups water
Butter: 2 tbsp
Sugar: 1 tbsp
Salt: 1 1/4 tsp
Garlic Powder*: 1/2 tsp
Paprika: 1/8 tsp
White Bread Flour: 3 1/2 cups
Dry Yeast: 1 pkg or 2 - 3 tsp
Shredded Cheddar Cheese: 1 cup
Minced Red Onion: 1/3 cup

Put all ingredients into machine in order listed and bake on the appropriate setting! (In my case: "white / powdered milk")

*I don't add the powder in - instead, I put in a spoonful of fresh minced garlic with the onion.

Baked Potato Soup

2007-12-27T12:58:00.001-08:00

Not that Trish's original recipe wasn't good all on it's own... but I julie-fied this a but by adding some red onion, peppercorn feta cheese, rosemary and some heavy cream in place of some of the milk. It's dang good! We'll eat it with some Cheese and Onion bread that I'll make in mom's 20 year old bread machine.

INGREDIENTS:

2/3 cup butter

2/3 cup flour

7 cups milk

4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups

4 green onions, thinly sliced

10 to 12 strips bacon, cooked, drained, and crumbled

1 1/4 cups shredded mild cheddar cheese

1 cup (8 ounces) sour cream

3/4 teaspoon salt

1/2 teaspoon pepper

PREPARATION:

In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble.

Top with:

Green Onion

Cheddar Cheese

Bacon

Salt Dough Ornaments

2007-11-27T12:43:00.000-08:00

If you are looking for some fun and inexpensive crafts to do this Christmas, making ornaments with salt dough is a good choice. Basically, with salt, flour, water and some decorations you can make beautiful ornaments to give as gifts to family and friends. On a rainy or cold day, you will probably have these items around the house. This is an excellent craft for kids. My kids and I started making these about 3 years ago and now it has become a tradition each year during the holidays. We make these for everyone and now people look forward to getting one each year. You can also make these for any occasion. We have made them for Valentines Day too.

What you Need

4 Cups of Flour
1 Cup of Salt
1 1/2 Cups of Hot Water
Holiday Cookie Cutters
Decorations, Glitter, Paint, Beads, Etc.

Knead the dough and roll it out to cut out shapes with cookie cutters (just like if you were making sugar cookies). Place them on a microwave safe plate and microwave on high for about 2 minutes. Paint and decorate as desired. Most of all, be creative and have a lot of fun!

Turkey Pot Pie

2007-11-25T12:08:00.000-08:00

*I'm going to put my leftover stuffing in there, too.

:o)

INGREDIENTS

1 (10 inch) double crust pie
4 tablespoons butter, divided
1 small onion, minced
2 stalks celery, chopped
2 carrots, diced
3 tablespoons dried parsley
1 teaspoon dried oregano
salt and pepper to taste
2 cubes chicken bouillon
2 cups water
3 potatoes, peeled and cubed
1 1/2 cups cubed cooked turkey
3 tablespoons all-purpose flour
1/2 cup milk

DIRECTIONS

Preheat oven to 425 degrees F (220 degrees C). Roll out bottom pie crust, press into a 10 inch pie pan, and set aside.
Melt 2 tablespoons butter in a large skillet over medium heat; add the onion, celery, carrots, parsley, oregano, and salt and pepper. Cook and stir until the vegetables are soft. Stir in the bouillon and water. Bring mixture to a boil. Stir in the potatoes, and cook until tender but still firm.
In a medium saucepan, melt the remaining 2 tablespoons butter. Stir in the turkey and flour. Add the milk, and heat through. Stir the turkey mixture into the vegetable mixture, and cook until thickened. Cool slightly, then pour mixture into the unbaked pie shell. Roll out the top crust, and place on top of filling. Flute edges, and make 4 slits in the top crust to let out steam.
Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 20 minutes, or until crust is golden brown.

(2nd Version)

INGREDIENTS

1 double crust pie
2 cups cubed cooked turkey
2 cups frozen mixed vegetables, thawed
2 tablespoons chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Line bottom of pie pan with crust. In a skillet saute the chopped onion until slightly soft and set aside.
Mix together the turkey or chicken, mixed vegetables, onion, soup and milk. Pour into pie crust, cover with top crust and crimp edges.
Poke holes in top crust and bake for 40 to 50 minutes.

Peppermint Brownies

2007-11-23T12:12:00.000-08:00

from Wendielu!

Peppermint Brownies

Preheat oven to 350 degrees, grease 9x9 pan.

Brownies:
2 eggs, beaten
1/2 c. margarine, melted
1 c. sugar
Beat well

2 sq. unsweetened chocolate, melted
1 tsp. peppermint extract
gradually add melted chocolate while mixing, stir well until blended

1/2 c. flour
Mix

Bake for 25 min.

Remove from oven and cool

Peppermint Frosting:
2 tbsp margarine (soft)
2 tbsp cream (I needed a little more)
Blend

1-1/2 c. powdered sugar
1 tsp. peppermint extract
Mix until smooth, add additional cream if necessary.

Top brownies, chill

Glaze:
6 oz. (1/2 pkg) chocolate chips
2 tbsp butter
1 tsp. vanilla
melt & pour over top of frosting on brownies

Let cool

Pineapple Upside Down Cake

2007-11-07T13:00:00.000-08:00

PINEAPPLE UPSIDE DOWN CAKE

2/3 cup butter
3/4 cup brown sugar

Place the butter and brown sugar in a frying pan and melt until it boils or bubbles. A cast iron pan works well because it's heavy and will be less likely to scorch.

1 can pineapple slices
maraschino cherries (enough to fill centers of pineapples)

Place pineapples in the butter and sugar mixture. Put cherries in the center of the pineapple. Cut the slices of pineapple into halves and line the sides of the frying pan with them (standing up on edge).

Prepare a box of yellow cake mix following the directions on the box to mix the batter (do not bake in a separate pan; follow instructions below).

Pour the batter over the pineapple and cherries.

Bake at 350°F degrees. When the cake is done, loosen the edges with a butter knife. Remove from heat and allow to sit five minutes, then turn it upside down on a serving dish.

Optional: Instead of using a cake mix, you can prepare the batter from scratch using the recipe below, or any recipe for yellow cake.

Scratch Cake:

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2/3 cup sugar
1/4 cup milk

Combine ingredients and beat 1 minute. Pour batter over pineapples and cherries (same as above). Bake at 350°F and follow same steps as above.

from cooks.com

http://www.cooks.com/rec/view/0,176,151163-228194,00.html

Monkey Bread

2007-11-01T19:23:00.000-07:00

MONKEY BREAD

3 packages of buttermilk biscuit tubes
1 cup sugar (divided)
2 teaspoons cinnamon
1 cup butter
1/2 cup brown sugar

Take 3 packages of buttermilk biscuit tubes (10 per roll) and cut each roll into 4 pieces. Drop roll pieces into 1 cup sugar and 2 teaspoons cinnamon. Drop sugar-coated pieces into a well buttered Bundt pan (don't squish roll pieces when placing them in the Bundt pan).

Put 1/2 cup of the left-over sugar/cinnamon mix and 1/2 cup packed brown sugar and 1 cup of butter (2 sticks) into a small saucepan.

Bring this mixture just to a boil; remove from heat immediately. Carefully drizzle over the roll pieces.

Bake at 350°F for 30 minutes.

Cool slightly in an upright position, then tip pan over onto a plate to remove monkey pull-apart bread.

http://www.cooks.com/rec/view/0,1813,135189-241192,00.html

Or - The hard way (ala Martha Stewart)

Ingredients

RECIPE

Work Time: 45 Minutes

Rising Time: 1 Hour

Baking Time: 30 Minutes

Total Time: 2 1/4 Hours

FOR THE BREAD

1/4 cup warm water

3 1/4 cups flour

1 large egg

1 teaspoon salt

1/4 cup granulated sugar, plus pinch for yeast

3/4 cup milk, warmed

2 tablespoons shortening, plus more for pan and bowl

1 package yeast

FOR THE COATING

1 stick butter, melted

1/2 cup nuts, chopped

2 teaspoons ground cinnamon

3/4 cup light-brown sugar

FOR THE ICING

2 cups confectioners' sugar

1/4 cup milk

TOOLS

Mixing Bowls

Liquid Measuring cups

Dry Measuring cups

Measuring Spoons

Bundt pan, (10-inch)

Mixer with dough hook

Plastic wrap

Bench Scraper, or butter knives

*dough can also be kneaded by hand

Directions

Put the warm water and a pinch of sugar in small bowl; sprinkle yeast over top. Stir; let the yeast soften and dissolve, about 5 minutes.

Place shortening, warm milk, sugar, salt, and egg in mixer bowl. Grease Bundt pan and a medium bowl.

Once yeast is dissolved and foamy, add it to mixer bowl; mix well with dough hook. Slowly add flour. Knead on medium-low 1 minute or by hand 5 minutes. Place in the greased bowl; cover with plastic. Set dough in warm place and let rest 20 minutes.

Make coating: Put melted butter in a bowl. In another bowl, mix brown sugar, cinnamon, and nuts; sprinkle 2 tablespoons of nut mixture in Bundt pan. Cut dough into 1/2-inch pieces. Roll into balls.

Dip balls in butter, then roll in nut mixture; place in prepared Bundt pan.

Cover with plastic wrap; let rise about 1 hour or until doubled in size.

Preheat oven to 350 degrees. Bake 30 to 35 minutes. Let cool 15 minutes in pan.

Turn bread out of pan; cool 20 minutes on rack or plate.

Make icing: In small bowl, stir milk into confectioners' sugar. Drizzle over bread.

From Martha Stewart

http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=0b40ab224190f010VgnVCM1000003d370a0aRCRD&autonomy_kw=monkey%20bread&rsc=ns2006_m1

Recipe Cheat Sheet

2007-11-01T19:18:00.000-07:00

found this on angrychicken.com

looks like a great thing to keep handy in the kitchen!

4 Cheese Tortellini With Wilted Greens

2007-10-29T11:39:00.000-07:00

I have been drooling over this since my so living mag came in the mail a couple weeks ago - making it tonight - I'll let you know how it tastes but I can't stop thinking about it!

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1673164

Ingredients

1 (8-oz.) package porcini mushroom tortellini (I could only find 4 cheese....)
4 bacon slices, chopped
1 small onion, chopped
1 garlic clove, minced
1/4 cup dry white wine
1 to 2 Tbsp. balsamic vinegar
1/2 cup chicken broth
1/2 cup frozen peas
2 plum tomatoes, chopped
1/2 (5.5-oz.) package baby spinach-and-spring greens mix, thoroughly washed
1/2 cup freshly shaved Parmesan cheese
Preparation
1. Prepare tortelloni according to package directions. Keep warm.

2. Meanwhile, cook bacon in a large skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, reserving 2 Tbsp. drippings in skillet. Add onion, and sauté 3 minutes or until tender. Stir in garlic, and sauté 1 minute. Stir in wine and vinegar, and cook 2 minutes, stirring to loosen particles from bottom of skillet.

3. Stir in chicken broth, peas, tomatoes, and tortelloni, and cook 2 to 3 minutes or until thoroughly heated. Serve over salad greens, and sprinkle evenly with Parmesan cheese.

Yield: Makes 4 servings
Marian Cooper Cairns, Birmingham, Alabama , Southern Living, NOVEMBER 2007

EDITED: It was good but a little too much liquid IMO - Will reduce next time and not pour all the liquid over the salad - But the taste was great - and I added some marinated artichokes!

Quaker Famous Oatmeal Cookies

2007-10-18T09:23:00.000-07:00

From: http://www.quakeroatmeal.com/qo_quakerKitchen/recipes/recipe.cfm?recipeID=461

Ingredients

1	cup firmly packed brown sugar
3/4	cup vegetable shortening
1/2	cup granulated sugar
1	egg
1/4	cup water
1	teaspoon vanilla
3	cups Quaker® Oats (quick or old fashioned, uncooked)
1	cup all-purpose flour
1	teaspoon salt (optional)
1/2	teaspoon baking soda

Preparation Steps

Heat oven to 350°F. In large bowl, beat brown sugar, shortening and granulated sugar until creamy. Add egg, water and vanilla; beat well. Add combined oats, flour, salt and baking soda; mix well.
Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 11 to 13 minutes or until edges are golden brown. Remove to wire rack. Cool completely. Store tightly covered.

Buttermilk Pancakes

2007-10-06T14:25:00.000-07:00

BUTTERMILK PANCAKES

So light and tender, they melt in your mouth. Refrigerate or freeze leftover batter in an airtight container for another day.

1 cup flour
1 tbsp. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 egg
1 c. buttermilk, more if needed to thin out batter
2 tbsp. butter, melted
1/2 tsp. vanilla

Preheat a lightly oiled griddle or fry pan. Sift and measure flour; sift again with sugar, salt and baking soda.

Beat egg in medium bowl. Blend in buttermilk. Add dry ingredients, beating until smooth; blend in melted butter.

Add up to 1/4 cup more buttermilk for thinner cakes. Adjust consistency as required to maintain a pourable pancake batter by adding additional flour or buttermilk.

Cook on lightly oiled griddle or fry pan. Turn pancakes when surface bubbles begin to break.

Serve immediately.

Makes 14 to 16 three-inch pancakes.

Variations:

Blueberry Buttermilk Pancakes: Stir in 2/3 cup well-drained canned blueberries or 1 cup fresh or thawed frozen blueberries just before cooking. Serve with syrup, sweetened whipped cream or sour cream and additional blueberries.

Apple Buttermilk Pancakes: Fold 1 cup chopped apple into batter.

Strawberry Buttermilk Pancakes: Fold 1 cup thinly sliced berries into batter.

Pineapple Buttermilk Pancakes: Fold 1 (3 3/4 oz.) can well-drained crushed pineapple into batter.

Peanut Butter Pancakes: Blend 1/3 cup creamy-style peanut butter into batter.

Chopped Apple and Cinnamon Pancakes: Chop apple to an 1/8 inch dice. Microwave chopped apple on high 1 minute. Sprinkle lightly with cinnamon sugar. Stir into batter.

From cooks.com: http://www.cooks.com/rec/view/0,1854,156180-231196,00.html

Weekly Menu 10.2.07

2007-10-02T13:08:00.000-07:00

Spaghetti and Meatballs w/ Garlic Bread & Salad

Mojo Chicken w/ blackbean salad & Cous Cous

Carrie's Chicken w/ sweet potatoes

Chicken Casserole w/Mac n cheese and squash

Black Beans & Rice w/ cheese and salsa

White Chicken Chili w/ cornbread

Homemade Pizza w/ Orzo Salad

Spinach, Sausage & Tomato Pasta w/ Garlic bread

White Chicken Chili

2007-10-02T12:42:00.000-07:00

From the Bush's Beans Website:

3 tablespoons olive oil
1 medium onion, finely chopped
1 can (4-ounces) chopped green chilies, drained
3 tablespoons all-purpose flour
2 teaspoons ground cumin
2 cans (16 ounces) BUSH'S BEST Great Northern Beans
1 can (14.5 ounces) chicken broth
1 ½ cups finely chopped cooked chicken breast
Shredded Monterey Jack cheese (optional)
Sour cream (optional)
Salsa (optional)

In large skillet, cook onion in oil for 4 minutes or until transparent. Add chilies, flour and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until hot.

Garnish with cheese, sour cream and salsa, if desired.

http://www.bushbeans.com/recipes/showRecipes.php?val=282

Easy Cheesey Enchilada Casserole

2007-09-06T09:23:00.001-07:00

1 pkg corn tortillas (small - 12 in package)
bag of grated cheddar cheese
1 pkg enchilada sauce mix + 1 eight (8) oz can of tomato sauce
1 lb ground beef (we use Laura's 4%)

PREP:
Preheat oven to 350
Set aside enough cheese to sprinkle over the top of dish when finished
Lightly grease a 9 by 9 or 8 by 8 casserole dish (or whatever you want to use!)

COOKING
1.Brown Ground Beef (We don;t drain ours because we use the lean beef but if you need to drain it, do so before moving to step 3.)
2. Prepare enchilada sauce according to package directions (using the mix, water & tomato sauce)
*Use a big enough saucepan that will allow you to dip the tortillas in the sauce
3. Pour 1/2 of sauce into browned round beef and let it simmer a bit

Making The Casserole:
One at a time, dip 4 tortillas into the sauce, coating them on both sides and then layer then into a casserole dish, creating the bottom layer.

Then layer on the meat, then cheese.

Repeat layering process until you're out of ingredients! Sprinkle with remaining cheese and then pour the rest of the sauce over the top.

Bake at 350 for about 30 minutes.

I served this with a guacamole salad. Delish!

PS - If you'd like to make your own enchilada sauce, I found THIS LINK.

Polenta Squares

2007-08-15T18:27:00.000-07:00

from laptop lunches

Polenta Squares
These easy-to-make, easy-to-eat yellow polenta squares will add a bit of color and a blast of fun to any lunch. Make them for dinner and pack the leftovers for lunch. Makes 8 servings

Prep/cook time: about 35 minutes

Ingredients:

4 cups water or stock
1 cup coarse yellow cornmeal or grits
1 teaspoon salt
1-2 tablespoons butter or olive oil

Bring the water to a boil, and add the salt and butter or oil.
Slowly add the cornmeal, stirring constantly with a wire whisk.
When the mixture starts to boil, turn the heat to low.
Stir every few minutes until the grain has swelled and the mixture has thickened (about 30 minutes).
Turn off the heat.
Pour the polenta into a baking dish and smooth the surface with a large spoon or spatula. (The polenta should be ¾- to 1-inch deep.)
Cover and refrigerate for at least one hour.
Cut into squares and serve.

Mama Adrianne's Mac n Cheese

2007-08-15T12:42:00.001-07:00

When i made this it filled up a casserole dish with extra. It says that it serves 6, but it's great for a lot of people. It is also in no way shape or form low fat.

Sauce Base
4 tablespoons butter
4 tablespoons flour
1 cup milk
2 cups chicken broth
1 pinch dry mustard
1 splash tabasco sauce
1 splash worcestershire sauce
salt and pepper -- to taste

Topping
1 cup fresh bread crumbs
1/4 pound grated parmesan cheese

Mix for Macaroni and Cheese
1 pound elbow macaroni
3/4 pound sharp cheddar cheese -- grated
1/2 pound swiss cheese -- grated
1/2 pound white cheddar cheese* -- grated
24 pieces velveeta -- 1/2" cubes

Sauce Base:
Melt butter in a 4 quart sauce pot over medium high heat. Add flour and mix until incorporated into butter. Cook, stirring frequently, for 2 minutes. Add milk and chicken broth and continue to cook until sauce is think and bubbly. Remove from heat and season with mustard, tabasco, worcestershire, salt and pepper. Allow to cool before using

Topping:
Mix all ingredients in a bowl and set aside

Macaroni and Cheese:
Pre heat oven to 400 degrees. Cook Macaroni in salted water, drain and rinse with cold water. In a large mixing bowl, place cheddars, swiss, Velveeta, macaroni, and sauce base and mix thoroughly. Put in large casserole and sprinkle with topping. Bake until hot and bubbly

*feel free to use whatever cheese you like. White cheddar can be either hard to find or expensive.

Beer Can Chicken

2007-08-14T12:43:00.001-07:00

http://www.ovenbeercanchicken.com/

Oven Beer Can Chicken Recipe

From backyard barbecues to kitchen cooks, Beer Can chicken is a big hit. It may seem strange to cook with your chicken sitting atop a half full can of beer, but the consensus is in. Beer Can Chicken makes the most scrumptiously delicious chicken that's full of flavor and plenty of moisture. As many chefs can tell you, Beer Can Chicken Recipes are becoming a time-treasured favorite. In fact, once people try Beer Can Chicken, they very rarely cook their bird any other way. The secret of making this delectable treat is in the beer. Beer contains malt and yeast and these ingredients combine with the skin and make a thin and crispy crust that shields the juice in the chicken. Adding your favorite rub will ensure that your chicken is not only juicy, but seasoned to perfection.

Before you begin to cook your chicken, you will want to ensure that it has been thoroughly seasoned. You can purchase a rub or season from your local store, or you can make your own. Here is a recipe for Beer Can Chicken Rub that will ensure your chicken is seasoned to perfection.

Beer Can Chicken Rub (1/4 Cup of Rub)

2 TBSP. Paprika
1 ½ tsp. Dark Brown Sugar
1 ½ tsp. Sugar
1 tsp. Salt
1 tsp. Cayenne Pepper
½ tsp. Celery Salt
½ tsp Ground Pepper
½ tsp Garlic Powder
½ tsp Onion Powder
½ tsp Dry Mustard

Combine all ingredients in a jar. You may store the rub in an airtight container for up to six months. Make sure to shake the rub thoroughly before using.

To make your Oven Beer Can Chicken you will need a 4 to 5 pound chicken and about 6 Tablespoons of your Chicken Rub, you can use more or less depending on your personal taste preferences.

First, you will need to wash the chicken thoroughly, and remove all innards. Be sure to pat the chicken dry. Next you will use the rub on both the inside and outside of the bird (about 6 TBSPS of the rub). You will need 1 can of beer that has been set at room temperature. Using a bottle opener, punch several holes in the top of the can. This will help the beer escape while it cooks. You will need to empty out some of the beer. Make sure that half of the beer is left in the can. You can add some (roughly 2-3 TBSPS) of the Oven Beer Can Chicken Rub through the holes to flavor the beer.

The next step is to place the chicken over the beer can. Holding the chicken upright, place the chicken over the beer can until the can is snugly fit inside the chicken. The chicken is then placed into a roasting pan to prevent any drippings from falling into the oven. You can also use the drippings to create your gravy. If your chicken is unstable, you can use skewers to help it stand. Roast in the oven at 350 degrees for 2 hours, or until the skin is crisp, the chicken meat is done, and the juice runs clear. You don't need to baste the chicken; the beer will ensure that the chicken remains moist. Remove the chicken from the oven and separate the chicken from the beer can. Let stand ten minutes before carving.

Angel's WHole CHicken - Crockpot Recipe

2007-08-14T12:33:00.001-07:00

peel about six carrots and lay them in the bottom of the crockpot, kind of like a rack. if you have potatoes, peel a couple and cut them into chunks, then slide them in between the carrots.

get a whole chicken, take out the innards and rinse it off. plop it on top of the carrots and potatoes. sprinkle sea salt, pepper, rosemary, thyme, sage, garlic, and whatever else sounds good to you. i put some diced onions in there as well. drizzle with olive oil (a decent amount)

cook on low for about six hours. the chicken will basically fall apart when you take it out. the carrots and potatoes will be yummy from all the chicken juice and herbs.

next time i'll probably slice a lemon in half and stick it in the cavity, too. and add some white wine.

Baked Whole Chicken

2007-08-14T12:31:00.000-07:00

INGREDIENTS:
1 whole chicken, thoroughly rinsed
salt and pepper to taste
1 small onion, quartered
1/2 cup fresh oregano or other fresh herb(s)
1/2 med lemon
1 clove garlic
vegetable oil

--------------------------------------------------------------------------------

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
Stuff poor unsuspecting bird with the onion, herb(s), garlic, and lastly the lemon, sealing up the cavity with it as much as possible, rind out. Liberally rub chicken with veggie oil. Season chicken with salt and pepper to taste, if desired. Place in a 9x13 inch baking dish or roasting dish. Loosely cover with tin foil, but do not seal into pan. Bake for 2 to 2 1/2 hours or until chicken is cooked through and juices run clear. Cooking time will vary a bit depending on the size of the bird. (I usually just use the cooking times/temps listed on the packaging of the bird.)

Vanilla Wafers

2007-08-14T08:42:00.001-07:00

from: http://allrecipes.com/Recipe/Vanilla-Wafers-I/Detail.aspx

INGREDIENTS

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup shortening
1 egg
1 cup white sugar
1/4 cup milk
1 tablespoon vanilla extract

DIRECTIONS

In large bowl, cream together the shortening, sugar, egg, milk, and vanilla. Stir until well blended. In a separate bowl, mix the flour, baking powder and salt. Add to egg mixture and mix well. Cover and chill for 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
Roll out dough on a floured surface to a 1/4 inch thickness. Cut out cookies with round cookie cutter and place 1 inch apart on cookie sheets.
Bake 18 to 20 minutes until lightly colored. Cool on wire racks.

Crispy Orange Chicken

2007-08-11T14:04:00.000-07:00

from Sibyl

Marinade:
1/4 c. fresh squeezed orange juice
1 tsp. dijon mustard
zest of 1 orange (it says in strips, but I just used my zester tool)
2 T. balsamic vinegar
1 T. soy sauce
1 tsp. fresh minced ginger (I subbed ground because I didn't have fresh)
3 garlic cloves, minced
***
1 3.5-4.5 lb. chicken, cleaned and patted dry
1 orange, sliced
1.5 cups water

1. In a small bowl, combine the marinade ingredients. Stir and adjust seasonings to taste.

2. Put the chicken in a large bowl. Carefully rub the marinade up under the skin, starting around the main body cavity. Be careful not to break the skin. Then rub the rest of it all over the bird. Cover it, or pop the whole thing in a ziplock and refridgerate it for a few minutes or up to 8 hours.

3. Preheat the oven to 425*. Place the orange slices in the cavity of the chicken. Put the bird breast side up on a roasting rack or a roasting pan. Put the water in the pan.

4. Roast it for 45 min. to 1 hour, until the juices run clear. If it needs it, add more water halfway through cooking to make sure the pan juices don't burn.
Let it rest for 10 minutes before carving.

5. Carve the chicken. Put the orange slices in a pan with the juices, cook over med. high heat until slightly thickened. Pour over the chicken and serve immediately.

Kim's "Slap ya Mama" Peach Cobbler

2007-08-03T05:43:00.001-07:00

2 cups fresh peaches tossed in a little bit of sugar
1 cup self rising flour
1 cup sugar
1 egg
1 WHOLE stick of butter

Put peaches in the bottom of a 2 qt. casserole dish. In a separate bowl, mix together flour, sugar and egg until crumbly. Put the flour/sugar/egg mixture on top of the peaches and cut the butter into slices and put on top. Bake uncovered at 350 for 45 minutes or until gold and bubbly. Serve with fresh whipped cream or ice cream.

orzo salad

2007-07-22T12:00:00.001-07:00

Orzo Salad with Corn, Tomatoes and Basil

DRESSING:
2 TBSP fresh lemon juice
1 TBSP red wine vinegar
1/2 tsp black pepper
1 TBSP olive oil
1/2 tsp salt
3 cloves garlic, crushed
SALAD:
1 cup uncooked orzo
2 cups chopped tomato
1/4 cup chopped fresh basil
2 cups fresh yellow corn kernels
1/2 cup vertically sliced red onion

Prepare all dressing ingredients and place in a jar. Cover tightly and shake thoroughly. Prepare orzo according to package directions. Drain and place in a large bowl. Spoon half of the dressing over the orzo; toss to coat. Let cool to room temp. Add the remaining dressing, corn, tomato, onion, and basil to the pasta. Let stand for atleast 30 minutes.
Yum!!!

*I added some marinated artichoke hearts to this and it really made it even better!

veggie burgers

2007-07-18T16:27:00.000-07:00

Drain and pour a 14-ounce can of beans into a food processor along with:
1 onion
1/2 cup rolled oatss
a tablespoon chili powder or other spice mix
1 egg
salt and pepper.

Process until mushy, then shape into burgers, adding a little liquid or oats as necessary.

Cook in oil about three minutes a side and serve.

http://www.nytimes.com/2007/07/18/dining/18mini.html?pagewanted=1&_r=2

play dough! (from Nick Jr)

2007-06-25T07:09:00.001-07:00

1. In a medium-sized saucepan, combine 1 cup of flour, 1/2 cup of salt, and 2 teaspoons of cream of tartar.

2. Over medium heat, gradually stir in 1 cup of water, 1 teaspoon of food colouring, and 2 teaspoons oil.

3. Cook over medium heat, STIRRING CONTINUALLY, until mixture forms into a sticky, gooey ball. Keep stirring—the mixture will burn easily on the bottom if you are not careful.

4. Remove from heat.

5. Let cool for 15-30 minutes

Bacon & Egg Casserole

2007-06-23T17:19:00.000-07:00

BREAKFAST CASSEROLE

4 slices bread
1 lb. bacon or sausage
1 c. grated sharp cheese
6 eggs
2 c. milk
1 tsp. dry mustard
1/2 tsp. salt
Pepper

Grease 13 x 9 inch casserole. Tear bread and put in casserole. Brown and drain bacon or sausage. Crumble over bread. Sprinkle with cheese. Beat eggs with milk, mustard and seasonings. Pour over mixture in casserole. Bake for 35 minutes at 350 degrees.

Best if prepared the night before, cover and refrigerate. Breakfast cooks with no effort or mess.

Serves 4-6.

From Cooks.com

Sabbath Day (Overnight) Oatmeal

2007-06-09T18:27:00.000-07:00

I have started making this on Saturday Nights so that on Sunday mornings before Church, we can sit down together and have an easy, filling breakfast before heading out to worship.

I make this quite often but have altered the recipe quite a bit. Here's my version - I am guessing on amounts - I pretty much eyeball everything:

3 c oatmeal
3c milk

1c apple juice
1c yogurt (I usually mix 1/2 c vanilla and 1/2 c plain)
almond extract to taste if you like that - just a splash or two
some almonds (it's better to sprinkle these in after you cook it so it does not get soggy)
frozen blueberries and cut up strawberries (the frozen fruit will turn the oatmeal purple so if you don't want it purple by the way! :)
some brown sugar or honey granules - about 1/2 c or more if you want it sweeter

You can change this up however you like - raisins, craisins, apples, nuts. It's really yummy!

Let sit overnight in the refrigerator.
The next morning, warm the oatmeal on the stove or in the microwave. I prefer the stove. (If you're doing it on the stove, make sure that you stir it continuously.)

Here's the original recipe that I found on-line and tweaked:

2 cups oatmeal
3 cups milk
1 cup apple juice
apple pieces (optional)
raisins, nuts or wheat germ (optional)

Let sit overnight in the refrigerate. The next morning, warm the oatmeal on the stove or in the microwave.

FLOURLESS CHOCOLATE CAKE

2007-05-28T19:25:00.000-07:00

Thanks to Mary Susan Bradshaw for posting this to her blog! IT IS DELICIOUS!!!

This recipe comes from page 43 of the October 10, 2006, issue of Quick and Simple magazine:

The Ultimate Flourless Chocolate Cake

8 large eggs
1 lb. bittersweet or semisweet chocolate, coarsely chopped [I used a bag of bittersweet chips, and finished off with semisweet--it's just what I had last week]
1/2 lb. (2 sticks) unsalted butter, cut into 1/2" cubes [I used salted; never intentionally have unsalted]
1/4 cup strong brewed coffee (optional)

[You'll need some boiling water, too.]

1. Position a rack in the lower third of the oven and preheat to 325 degrees. Line the bottom of a 9" springform pan with parchment paper and grease the sides of the pan. Wrap the bottom of the assembled pan with heavy-duty foil and set pan in a larger roasting pan.

2. Using a handheld mixer, beat the eggs at high speed for about 5 minutes, until their volume doubles. [I admit, I used my stand mixer. Why is handheld specified??] Melt chocolate and butter with the coffee (if using) in a large bowl in the mocrowave on 50% power for 1 minute. Stir mixture and continue to microwave at 30-second intervals, stirring after each, until chocolate is fully melted.

3. Using a rubber spatula, fold a third of the eggs into the chocolate mixture until just a few streaks are visible. Repeat with half the remaining eggs, then fold in the last of the eggs.

4. Pour batter into springform pan and smooth the surface. Set roasting pan [with sprinform pan in it] in oven and pour enough boiling water into it [the roasting pan] to come halfway up the outside of the springform pan. Bake 20 to 25 minutes, until the cake has risen slightly, the edges are just beginning to set and an instant-read thermometer inserted halfway into the center of the cake reads 140 degrees. [The cake is not going to look done; it will still jiggle a lot, etc., but that's okay, if the above criteria are met.] Remove the springform pan to a wire rack and cool to room temperature. Cover and refrigerate overnight. [This is as far as I went with these instructions, since we had circumstances that didn't mesh with the following ones. The magazine's instructions continue as stated here, but in a moment, I'll tell what I did.] About 30 minutes before serving, remove the springform pan sides, invert cake onto a sheet of waxed paper, take off the parchment liner, and invert the cake again onto a serving platter.

5. Meanwhile, prepare glaze: Cook chocolate [3 oz. semisweet, coarsely chopped], butter [3 tbsp unsalted], corn syrup [1 tbsp of light] and milk [1 tbsp] in a heavy saucepan over low heat, stirring occasionally, until smooth. Pour glaze over cake and serve with whipped cream and fresh raspberries.

Now here's what I did (and didn't do), after chilling overnight:

I didn't use the suggested glaze, since we were taking the cake to church and I wanted it to be easy to serve. The first time we made the cake, the glaze became a hard shell when refrigerated on the cake, and that was messy, difficult to cut, etc. I'd had that wonderful chocolate cake Christy made a few weeks ago, so I called her for the light and fluffy ganache recipe for that cake (much better suited to this than the ganache we usually make, which also becomes hard upon refrigeration). Here's that recipe (as emailed to me by Christy), which makes a lot, but Keith really liked the thick layer of it on top:

Chocolate Ganache

1 (12 oz.) package semisweet chocolate morsels

1-1/2 cups whipping cream

3 Tbsp. butter

1. Microwave semisweet chocolate morsels and whipping cream in a 2-qt.microwave-safe bowl at medium (50% power) 2-1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate melts and mixture is smooth. Whisk in butter, and let stand 20 minutes.

2. Beat at medium speed with an electric mixer 3 to 4 minutes or until soft peaks form.

Torn Tortilla Casserole - from Angel

2007-05-27T14:18:00.001-07:00

from the "honest pretzels" cookbook by mollie katzen (kid's cooking cook book ages 8 and up)

oil for the pan
12 corn tortillas
2 cups monterey jack cheese (about 8 oz)
4 eggs
3/4 teaspoons salt
2 cups buttermilk
paprika for the top

on the side, if you want: salsa and/or sour cream

turn oven to 350 to preheat. oil a 9 by 13 baking pan. tear 6 tortillas into bite sized pieces and distribute over bottom of pan. put half the cheese on top. tear 6 more tortillas and distribute over cheese/tortillas and top with remaining cheese.

break 4 eggs into a bowl, put salt in. pour buttermilk into eggs (i used regular milk with half a lemon squeezed in b/c i don't buy buttermilk usually). beat eggs and milk together and pour over the top of the tortillas/cheese. sprinkle paprika on top.

bake at 350 for 40 minutes, cut into squares and (preferably) serve hot with salsa and sour cream.

BAKED ZITI WITH SPINACH AND TOMATOES

2007-05-27T14:18:00.000-07:00

BAKED ZITI WITH SPINACH AND TOMATOES
from Heatherina!

Offer this simple, hearty dish with a green salad, crusty garlic bread and a light red wine, like Beaujolais.

3/4 pound hot Italian sausages, casings removed
1 medium onion, chopped
3 large garlic cloves, chopped
1 28-ounce can diced peeled tomatoes
1/4 cup purchased pesto sauce

10 ounces ziti or penne pasta (about 3 cups), freshly cooked
8 cups ready-to-use spinach leaves (about 2/3 of 10-ounce package)
6 ounces mozzarella cheese, cubed
1 cup grated Parmesan cheese (about 3 ounces)

Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)

Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over. Bake until sauce bubbles and cheeses melt, about 30 minutes.

Bon Appétit
November 1994
Carmela M. Meely: Walnut Creek, California

JULIE"S NOTES:
this is in bi-weekly if not weekly rotation around here and I just wanted to share a way to speed it up. Last night I was in a hurry so instead of doing it the way it's posted, I did this: start water boiling. brown sausage w/ garlic and onion, add tomato sauce, basil, pesto and spices and simmer. while that's going, boil the pasta - then rinse but don't get it too cool. tear up spinach and put it in the big pot w/ rinsed pasta, pour in the tomatoes and sausage and add shredded mozz cheese to the pot - stir all ingredients together over low heat till it blends and cheese melts. Serve immediately. Essentially - I just took out the baking part of it - same taste but different texture - The tomatoes and melted cheese almost make a creamy sauce. I love this dish!

Kim's Over the Top Banana Pudding

2007-05-27T14:16:00.000-07:00

Over the Top Banana Pudding:

1 lg box instant vanilla pudding
1 tub of cool whip
1 can Eagle brand milk
1 8 oz box of cream cheese, softened
6 bananas
1 box of vanilla wafers

Prepare pudding according to pie directions. Set aside. In another bowl, combine eagle brand milk, cream cheese and half of the cool whip. Mix together with pudding. In a glass baking dish, layer banana slices and vanilla wafers on the bottom. Pour pudding mixture on top. Add another layer of bananas and wafers, and top with the rest of the cool whip. Refrigerate until set.

Cilantro Cream Chicken

2007-05-27T14:15:00.000-07:00

Cilantro Cream Chicken - from Sibyl

4 chicken breasts
3 oz. pkg. cream cheese
3/4 cup heavy whipping cream
1 juice of 1 lime
McCormick's Rotisserie Chicken Seasoning (to taste--I like a lot)
salt and pepper to your taste
3 T. butter
1/2 cup chopped cilantro

Brown chicken in butter. Season with spices while cooking and browning. Remove chicken when browned. Add cream cheese in cubes to skillet with butter drippings from chicken Add whipping cream. Add lime juice and cilantro. On medium heat melt and stir all ingredients. Put chicken back in sauce mixture ---cover and cook on low for about 10 or 15 more minutes.

Sweet and Crunchy Broccoli Salad

2007-05-27T14:10:00.000-07:00

This is really yummy.

I don't measure much so these will be estimates but really, this one is hard to mess up.

About 3 cups of chopped broccoli - raw

1 can of mandarin oranges - drained

1 small package of slivered almonds - or pecans (or both!!)

about 1/2 cup (or more) vanilla yogurt (I use the lowfat kind) - You could also use mayonnaise mixed with some powdered or regular sugar, but the yogurt is so much better and healthier, I think!

a big handful (or 2!) of raisins - the golden raisins are great in this but the regular ones work, too

some chopped red onion (I like a lot!!)

Put it in a bowl and mix it all up! Refrigerate it for a while or serve as soon as you make it!

This is one of our new faves - especially good for summertime!

Cherry Snowball Cookies

2006-12-07T06:25:00.000-08:00

These have become our yearly cookie. Fun for kids to help with!

1 c butter softened
1/2 c confectioners sugar (plus more to roll cookies in)
2 c all purpose flour
1 6 oz jar maraschino cherries (no stems - drained and halved)

In bowl, cream butter & confectioners sugar. Gradually add flour. Shape a tablespoon of dough around each cherry, forming a ball. Place 1 inch apart on ungreased baking sheets. Bake @ 325 for 18 to 20 minutes or until the bottoms are browned. Roll warm cookies in confectioners sugar. Cool on wire racks. Yields 2.5 dozen.

ASIAN COLESLAW!

2006-07-21T14:03:00.000-07:00

Super duper easy and YUMMALICIOUS!

1 bag "rainbow" salad - pre made salad section
mokato ginger dressing
thinly sliced red onion to taste
salt and pepper
extra powdered ginger if you like that taste a lot (i do!)
ramen noodles - throw out the seasoning!

Mix all ingredinets together - (I use about 1/3 of the salad dressing if I am only using 1 bag of salad)

crumble up the dry noodles as "crutons" (don;t out them on until right before you serve so they don;t get soggy!) - serve cold YUMMY!

Slow Cooker Chicken with Mushroom Wine Sauce

2006-04-09T08:30:00.000-07:00

Slow Cooker Chicken with Mushroom Wine Sauce

Prep Time: approx. 10 Minutes.

Cook Time: approx. 6 Hours

Makes 4 servings.

Printed from Allrecipes, Submitted by K

1 (10.75 ounce) can condensed cream of mushroom soup
1 teaspoon dried minced onion
1 teaspoon dried parsley
1/4 cup white wine
1/4 teaspoon garlic powder
1 tablespoon milk
1 (4 ounce) can mushroom pieces, drained
salt and pepper to taste
4 boneless, skinless chicken breast halves

Directions
In a slow cooker, mix together the soup, onion, parsley, wine, garlic powder, milk, and mushroom pieces.

Season with salt and pepper.

Place chicken in the slow cooker,covering with the soup mixture.

Cook on Low setting for 5 to 6 hours, or on High setting for 3 to 4 hours.

This recipe is featured within our Tried & True Slow Cooker & Casserole cookbook. If you would like to learn more, please visit: http://allrecipes.com/slowcooker/.

Breadless Panzanella

2006-04-09T08:28:00.000-07:00

Breadless Panzanella

from chefmama - Adrianne

2 large cumbers- peeled, seeded and jullienne
1 large red onion- jullienne
4 roma tomatoes- quartered (or use your favorite tomato)
1/4 c capers
1/4 calamata olives- halved
1 c garlic oil (cook 4-5 cloves of garlic in oil over med-high heat until garlic is brown)
1/2 red wine vinegar salt and pepper to taste

Mix 'em all together

Eat!

Spinach Kugel

2006-04-07T15:40:00.000-07:00

Submitted by Angel

*from the "new not strictly vegetarian cookbook"

2 10 oz boxes frozen spinach
1 lb wide flat noodles
2 eggs
1 pkg dried onion soup mix
1 cup sour cream
4 tbs butter

preheat oven 350. butter a large baking dish. cook spinach as directed, and start cooking noodles as directed. beat eggs in a bowl, add onion soup mix and sour cream. mix very well, making sure no onion soup lumps are lurking. set aside.

drain noodles, put back into pot and add butter. mix to melt. set aside and drain spinach. add spinach to noodles and mix, add egg mixture and mix. spoon into baking dish and bake for 30 minutes.

Awesome Chicken Pot Pie

2006-03-26T11:54:00.000-08:00

1 rotisserie chicken (cooked from the grocery store)

1 cup chicken broth

½ teaspoon salt

¼ teaspoon ground black pepper

1 ½ cup of heavy cream

3 tablespoons butter

1 onion chopped

1 cup chopped celery

1/3 cup all purpose flour

1 medium red potato, cubed with peel on

1 cup of fresh green bean, stemmed and cut in half

2 carrots, sliced

½ cup frozen peas

½ cup frozen corn

1 tablespoon chopped fresh parsley

½ teaspoon dried thyme

Package of pie crusts (probably Pillsbury). Get the one with 2 crusts, for a 9 inch

1 egg beaten

Please note, you can use milk instead of the heavy cream, but it comes out a bit better with the heavy cream (its more watery with the milk). If you want to cut down on calories and fat, I suggest half and half. Its actually fairly healthy though, aside from the cream.

Use whatever veggies you like. Dont worry if you dont like the ones in the ingredients. You can use anything. Just make the measurements the same.

Procedure

1. Remove chicken from the bones (easier to do when still warm), and cut up. Set aside. I cheat with the rotisserie chicken, because it is way easier, and it tastes better.<o:p></o:p>

2. Steam carrots and green beans together until fork tender. Boil the cubed potato (I cheatedonce the carrots and green beans were done, I removed the steamer basket, and threw the potato into that boiling water).<o:p></o:p>

3. Combine the heavy cream and chicken broth and set aside<o:p></o:p>

4. In a saucepan, melt butter or margarine over medium heat. Add the onion and celery. Sauté, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture. Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken, vegetables, potatoes, parsley, salt and pepper, and thyme. You should already have the bottom crust in the bottom of your pie plate or casserole dish.

5. Preheat oven to 400

6. Place second pastry on top of casserole. Cut a few slits in the pastry to let it breathe. Flute edges by pinching together. Brush pastry with beaten egg.

7. Bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.

Chicken Carol

2006-03-26T11:53:00.000-08:00

8 boneless skinless chicken breasts
1 oz. packet Italian dressing mix (dry)
~2 Tbs butter, margarine, or olive oil
1 can cream of mushroom soup
1/2 cup to 1 cup of dry white wine
1/2 small, round container of cream cheese (onion & chive or garden veggie)
Brown chicken breasts in butter (or whatever) and half the packet of dressing mix. Remove chicken from skillet. Add soup, wine, cream cheese, and remaining dressing mix. Stir over medium heat until smooth and well blended. Place breasts in a lightly greased baking dish. Pour soup mixture on top. Bake at 350 for about 45 minutes until top is brown and chicken is cooked through.

I usually use 4 breasts, but I don't bother to cut down the sauce recipe. What the heck do you do with half a can of mushroom soup? I usually make baked potatoes with this, and the extra sauce is yummy as a topping. I also use 98% fat free soup and reduced fat cream cheese with no obvious change in taste

Some kind of crazy fruity cake

2006-03-26T11:46:00.000-08:00

3 cups all purpose flour

2 cups sugar

1 tsp salt

1 tsp soda

1 tsp cinnamon

3 eggs, beaten

1 1/2 cups oil

1 1/2 tsp vanilla

8 oz can crushed pineapple, undrained

1 cup chopped pecans

2 cups smashed bananas

Combine dry ingredients in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, nuts and bananas. Spoon batter into 3 well greased and floured 9 inch cake pans. Bake at 350 for 25-30 minutes or until cake tests done. Cool in pans 10 minutes. Remove from pans and cool completely.

2 (8 oz) pkgs cream cheese, softened

1 cup butter, softened

2 (16 oz) powdered sugar

2 tsp vanilla

1 cup pecans

Combine cream cheese and butter. Cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in vanilla. After frosting cake, sprinkle with nuts.

Walnuts can be substituted for pecans.

Peanut Butter Fudge

2006-03-16T13:08:00.000-08:00

1 med jar of Jif Peanut butter
6 cups of Domino sugar
1 stick of butter
1 small jar of marshmellow cream
1 can of evaporated milk

In a large sauce pan melt the stick of butter and then add the sugar and milk. Heat until boiling (heat it up slowly using the medium range) Once this boils begin stirring and don't stop stirring for 10 minutes (don't change temperature). Remove from stove and add peanut butter and m. cream stir thoroughly and pour into a 9x13 pan. Let set, do not refrigerate.

Easy Crockpot Italian Beef

2006-03-15T06:07:00.000-08:00

From Wendy M:

My favorite because you layer it and forget about it until it's time to eat!!!!

layer in a crockpot:

any beef roast
1 jar (juice included) pepperoncini
sliced onion
sliced green peppers
1 packet dry onion soup mix
1 cup water

cook on medium (about 8 hours). You can eat it right out of the pot or with a yummy bun for authentic tasting Italian beef sandwiches

Very Easy Chicken Pot Pie

2006-03-15T06:05:00.000-08:00

Here is a very easy Chicken Pot Pie recipe. I hope you and your family enjoy it.

Enjoy! Heather Piliponis

4-5 chicken breasts - cooked and cut into pieces
1 can chicken broth
1 16 oz can of veg-all
2 cans of cream of celery soup

Mix these together in a baking dish.

Then Mix 1 cup milk, 1 stick butter softened, and 1 cup self-rising flour together with a fork. Pour on top of Chicken mixture. Bake for 45 minutes to 1 hour at 350 degrees.

Yummy! Can be split into two dishes and frozen as well.

Healthy Peanut Butter Bars

2006-03-15T06:04:00.000-08:00

Healthy Peanut Butter Bars

1cup of each of the following 5 ingredients:

old-fashioned rolled oats, crushed walnuts, unsweetened coconut, honey, and peanut butter

1. Mix together and spread to 1/4 inch thickness onto a parchment paper covered cookie sheet.
2. Bake at 325 degrees for approx. 10-15 minutes, just until edges begin to lightly brown.
3. Let cool and cut into bars.

These are a really tasty treat, free from refined sugar! Most kids love them. I like to go ahead and inividually wrap the bars so that they are ready to grab on the go or send in lunch boxes.

Easy Meatballs - Crockpot

2006-02-24T14:25:00.000-08:00

2 lbs. ground beef or turkey
1 cup seasoned bread crumbs
2 eggs, slightly beaten
1 tsp. salt
1-1/2 cup prepared bbq sauce
3 T canola oil

Mix first four ingredients by hand. Make meatballs and brown in a canola oil in skillet. They do not need to be thoroughly cooked.

Place meatballs in crockpot and cover with bbq sauce. Cook 1-2 hours on high, change to low for 3-4 hours.

Serve over noodles, rice, or alone.

Pasta Cake

2006-02-18T13:52:00.000-08:00

From Becky:

"I was watching Mah-tha last evening and she made this with Rosie O'Donnell. I think it looks good."

Pasta Cake
SERVES 6 TO 8

Unsalted butter for pan
Coarse salt
1 pound ziti pasta, they used Barilla
1 roasted red pepper, stemmed, seeded, and coarsely chopped
One (16-ounce) package frozen chopped spinach, thawed and squeezed dry
1 1/2 cups ricotta cheese
6 large eggs, lightly beaten
4 basil leaves, torn
3/4 cup freshly grated pecorino cheese
1 clove garlic, minced
Pinch of freshly grated nutmeg
1/2 teaspoon freshly ground pepper
2 tablespoons freshly grated Parmigiano-Reggiano cheese

1. Preheat oven to 325°. Generously butter 8-inch springform pan; set aside. Bring a large pot of water to a boil; add salt and pasta. Cook until almost al dente. Drain, rinse under cold running water, and drain again. Transfer to a large bowl, and stir in red pepper and spinach; set aside.

2. In another large bowl, stir to combine ricotta, eggs, basil, pecorino, garlic, and nutmeg; season with 1 teaspoon salt and pepper. Transfer to bowl with pasta, and gently stir until well combined. Transfer to prepared pan. Smooth top, and sprinkle with Parmesan. Bake until firm to the touch and the top is golden brown, 40 to 50 minutes. Let stand 10 minutes before unmolding, and serve warm or at room temperature.

Cold Sesame Noodles

2006-02-18T13:51:00.000-08:00

From Diane

cold sesame noodles

1/2 cup chinese sesame paste
6 tbsp soy sauce
2 tbsp chopped ginger
4 garlic cloves
4 tsp. sugar
4 tbsp sesame oil
4 drops chili oil, or more to taste
1 lb boneless skinless chicken breast, cooked and shredded, or veggie/tofu combo
1 lg cucumber
1 lb thin chinese egg or wheat noodles, or thin spaghetti
1 tsp. sesame seeds

Use a fork to combine first 7 ingredients in small bowl. Add 1/4 cup water and keep stirring until you have a smooth sauce. Set aside. Peel and seed the cucumber, cut in half moons (I like to just peel the peeled cucumber into long shreds instead). Cook noodles until just done. Drain and rinse in cold water. Mix noodles and chicken or veggies with about 1/2 of the sauce. serve the rest on the side for people to add individually. (I'm a hog and mix it all together.)

Easy Cuban Mojo Chicken & Black Bean Salad

2006-02-18T13:48:00.000-08:00

From Chelle:

"Yet another easy meal from my magazine tear outs. I would double the marinade recipe if you like lots of sauce. The lime gives the chicken a great kick. Very yummy. Oh, and the jalapeno in the black bean salad was perfect, not to spicy, just a nice flavor for the medley of beans and oranges. these are things that my pea brain would never think to mix together. I was floored at how good it all tasted together. So have at it."

Cuban Mojo Chicken with Mandarin-Black Bean Salad

Marinade:
¼ cup fresh orange juice
¼ cup fresh lime juice
2 garlic cloves, minced
1 tsp ground cumin
½ tsp dried oregano, crushed
½ tsp paprika
½ tsp salt

4(5oz) chicken breasts

1. Combine 7 ingredients in dish or plastic bag: add chicken. Cover or seal and let stand 20 minutes (or longer if you have time)
2. Remove chicken from marinade, reserving marinade. Pat chicken dry with paper towel.
3. Coat non stick skillet with cooking spray; heat over medium high add chicken and cook 4-5 minutes on each side or until done. ( I grilled it in an indoor grilling/panini machine) Remove and keep warm.
4. Add marinade to skillet and bring to boil. Boil for 2 minutes, stirring often.
5. Cut cooked chicken diagonally into ½ inch thick slices. Spoon Mandarin-Black Bean Salad in center of 4 serving plates. Arange chicken slices around salad, and drizzle chicken evenly with warm marinade.

Mandarin Black Bean Salad:

2 cups mandarin oranges well drained
1 cup canned black beans drained and rinsed.
¾ cup jicama ( I had no idea what this was so I omitted it, I bet you can find it at the world market)
2 Tbsp chopped red onion
2 Tbsp seeded, minced jalapeno
2 Tbsp shredded fresh mint leaves ( I substituted cilantro since I had a bunch)
¼ tsp salt

Stir together all ingredients in a large bowl. Let stand until ready to serve, tossing occasionally.

*I added some of the mandarin OJ to this and a splash of the lime juice - also - halved grape tomatoes

Overnight French Toast

2006-02-18T13:46:00.000-08:00

From Tessa:

In an 8 x 8 baking dish, whisk together:
1 cup of heavy cream, half and half or whole milk
6 large eggs
1/2 cup pure maple syrup
2 T light brown sugar
1 tsp vanilla
1/4 tsp salt

Trim the crusts from 8 slices of bread, coat bread and fit into pan in a double layer. Gently press bread with a fork to soak up mixture. Cover with plastic wrwap and press on plastic to help bread soak up mixture. Refrigerate overnight.

Preheat over to 400 degrees, lightly butter a baking sheet. Lift slices onto sheet. Bake until puffed and golden, 12-15 minutes, turning half way.

Mom's Raspberry Jello Stuff

2006-02-09T12:59:00.000-08:00

CLICK HERE for link!

Chicken Casserole

2006-02-09T12:05:00.000-08:00

This is an old standard and I'm sure many of you already have this recipe but I made it for Jen when Ava arrived and she called and asked for the recipe so I thought I would post it.

My friend and college roommate Mandy shared this with me. We used to make it every Wednesday Night and eat it while watching 90210. Yes.We.Did. (The only change I have made over the years is adding the cup of rice.) I usually serve this with squash - Summer or acorn.

Easy Chicken Casserole

3 or 4 chicken breasts *or if you're in a hurry* 2 cans chicken
1 can cream of mushroom soup
8oz sour cream
1 cup (cooked) minute rice
Salt & Pepper to taste
Ritz type crackers
Butter

First: Boil the chicken to cook it and then cut into small bite sized pieces (*or* open the cans, drain and rinse.) While that's cooking, microwave your minute rice (1/2 cup rice / 1/2 cup water - nuke it for 5 minutes)
Second: Layer chicken on bottom of casserole dish
Third: Mix rice, sour cream, and cream of mushroom soup togther and season with S&P
Fourth: Spread mixture over chicken
Fifth: Crush up crackers and layer them over the top
Last: Melt butter and drizzle over casserole

BAKE 30 mins at 350

"Crustless" Broccoli Quiche

2006-02-09T08:15:00.000-08:00

1 pkg. Chopped broccoli, thawed
1 c. Cheddar cheese, grated
Sm. onion, chopped
canned mushrooms
3 eggs
3/4 c. Bisquick
1 1/2 c. milk
seasonings to taste (I used salt, pepper, onion powder and garlic powder)

Mix eggs, Bisquick and milk together & season to taste - (either mix in blender for 30 seconds or hand mix with a whisk.)

Grease bottom of Pyrex glass 10 inch pie pan.

Place chopped broccoli & mushrooms in pie pan.

Place onion and Cheddar cheese on top of broccoli.

Pour milk mixture in pie pan over broccoli, mushrooms, onion and cheese.

Bake at 350 degrees for 45 minutes or until knife placed in center comes out clean.

Sweet & Crunchy Chicken

2006-02-09T08:12:00.000-08:00

*This is a recipe I got while doing e-diets a few years ago.

Ingredients:

Grape Nuts Cereal
FF Mayonnaise or Salad Dressing
Honey
Chicken

(I don't measure anything, sorry!)

1. Crush grape nuts (I do this in the blender on pulse - Not pulverized but needs to be more like breadcrumbs and less like grape nuts - you could also put them in 2 ziploc bags and pound them or even step on them!)

2. Coat chicken generously with mayo (I use a basting brush for this)

3. Coat chicken with grape nuts mixture

4. Drizzle honey over chicken

Bake at 350 for about 25 minutes. - When chicken is cooked - turn oven to broil to get coating nice and crunchy - broil for about 1-2 mins on each side. (Use a good metal flipper when broiling 2nd side to be sure and get the coating flipped over with the chicken.)

YUMMY!

Molten Chocolate Cakes

2006-02-02T20:09:00.000-08:00

FROM CHELLE:

I have had this recipe for years just shuffling it from one place to the next never taking the time to make it because I assumed it would take a lot of effort. I couldn't have been more wrong. It was easy and quick to put together. So break out your muffin tins and enjoy some choclate goodness.

Molten Chocolate Cakes

2 Tbsp butter melted
2 Tbsp unsweetened cocoa
¾ cup butter, cut into pieces
12 oz premium semisweet chocolate baking bar, broken into chunks*
½ cup whipping cream
1 ¼ cups egg beaters
¾ cup sugar
2/3 cup all purpose flour
Powdered sugar

1. Brush 16 muffin cups w/ 2 Tbsp melted butter, sprinkle evenly with cocoa, shake out excess. Put in refrigerator to firm butter.
2. Place ¾ cup butter and chocolate in a large heavy saucepan. Cook over low heat, stirring often, until butter and chocolate melt. Slowly wisk in cream; set aside.
3. Combine egg beaters and sugar in a large mixing bowl. Beat at medium speed 5-7 minutes or until slightly thickened; add chocolate mix, and flour, beating until blended. Pour batter into muffin cups, filling to about ¼ inch from tops. Cover and chill at least 1 hour or up to 24 hours.
4. Bake, uncovered @ 450 for 10-11 minutes or just until edges of cakes spring back when lightly touched, but centers are still soft. Let stand 3 minutes before loosening edges with knife. Quickly invert cakes onto a baking sheet. Transfer to dessert plate using a spatula. Sprinkle with powdered sugar and icecream. Serve immediately.

*Don’t substitute semisweet chips for the baking bar

NOTE: The recipe uses egg beaters instead of real eggs because the cakes aren’t in the oven long enough for eggs to cook thoroughly.

Herbed Risotto

2006-01-24T06:49:00.000-08:00

From Sibyl:
"We love this and make it all the time. It is a meal in itself."

1 1/2 tbsp. unsalted butter
1 sm. onion, diced
3/4 cup Arborio rice
2 cups hot chicken stock
salt and pepper to taste
1 lb mushrooms, sliced
1/2 tbsp. olive oil
1 large ripe tomato, diced
1/4 cup heavy cream
1/8 cup chopped fresh basil
1 tbsp. minced fresh rosemary
1 tbsp. grated parmesan cheese

Melt the butter in a large skillet. Sauté the onion until tender. Add the rice. Cook for one minute, stirring constantly. Add chicken stock, salt, and pepper. Cook covered until the rice is tender on the outside and chewy on the inside. While the rice is cooking, sauté the mushrooms in olive oil. When the rice is done, fold in the mushrooms, tomatoes, cream, basil, rosemary, and cheese.

Makes 2 large dinner portions, or several side dish portions.

wendy b's chicken tetrazzini

2006-01-23T09:33:00.000-08:00

*I haven't made this yet but it's on the list! My mama friends love it!.

wendy b's chicken tetrazzini

2-3 lbs fresh chicken breasts, cut into bite size pieces
at least 1 full package of sliced fresh mushrooms (for ours - i use 2 huge packages of fresh m'rooms. they cook way down)
- reserve the liquid from sautéing the m'rooms (in butter, of course!)
6 tbs real butter, divided
1 large jar of pimentos, drained
1 can cream of chicken soup
1 can evaporated milk ( 1 1/4 cups is what it should be)
cayenne pepper to taste
celery salt to taste
kosher salt to taste

1 box thin spaghetti, broken up
1 small onion, diced
1 generous cup or more of sharp cheddar
1/4 cup or more of fresh shredded parmesan
1 cup plain breadcrumbs

boil spaghetti, drain. toss with some butter. Mix spag. with sautéed m'rooms (reserve liquid and set aside) and drained pimentos. Set noodles aside.

cook chicken and onions in butter until chicken is no longer pink

add all seasonings, then add the m'room liquid and stir in the cream of chicken soup until smooth.

slowly add the evap. milk and stir until smooth. continue simmering this sauce for 5 minutes

put spag mixture into greased (yes, with real butter) 9X13 casserole dish
pour chicken sauce over the spaghetti
sprinkle top with your cheddar and parm

in micro, melt butter and mix with breadcrumbs
sprinkle crumbs over top of cheese, then sprinkle the top of the crumbs with a bit more shredded fresh parm (b/c it will get toasty and crunchy yum)

bake uncovered at 350 for 30 minutes

The World's Best Chocolate Cake

2006-01-22T06:26:00.000-08:00

From Deanna:

Start out with a choc cake mix. I use devils food or dark chocolate - Be sure to buy the kind with pudding in the mix.

Then add:
1 cup sour cream
1 choc pudding mix (not jumbo size)
4 eggs
1/2 cup oil
1/2 cup milk
1 bag of chocolate chips

Mix it all together, put it in a bundt pan, and bake for 1 hour at 350.

It is super easy to make and really great to eat!

Baklava

2006-01-16T13:08:00.000-08:00

I thought this would be fun to make because the girls could help. It turned out to be delicious AND fun. I've always heard how difficult it is to make and how long it takes, but I found neither of these to be true.

1 pkg. phyllo sheets (I actually found organic whole wheat)
(follow package directions on thawing)
1 1/2 cups butter - melted
1 1/2 cups sugar
2 cups walnuts or almonds, finely chopped
1 T. lemon juice
1 cup honey (I used agave nectar)
1 cup water
1 tsp. vanilla
1 tsp. cinnamon

------------------------------

In 15 x 10 casserole dish, layer half of phyllo sheets one at a time. After you place each sheet in the dish, brush it liberally with butter. This is the fun part and young ones can do this part easily.

After half of the sheets are placed, mix nuts with 1/2 cup sugar and cinnamon. Spread mixture over phyllo sheets.

Continue layering phyllo sheets as before.

Bake at 350 for approximately 35 minutes or until brown.

While baklava bakes, mix 1 cup sugar, 1 cup water, and lemon juice in saucepan and bring to boil. When sugar is dissolved, remove from heat and add 1 cup honey and vanilla to mixture. Pour over the hot baklava when removed from oven.

Cover baklava and allow it to stand at room temperature for 12+ hours.

Strawberry Cake

2006-01-14T19:54:00.000-08:00

Nothing fancy about this cake.

Follow box directions for strawberry cake mix (2 boxes) - Make 4 "small"cakes and layer with cream cheese frosting.

Sliced strawberries as the decorations.

(This was made as a father's day cake - 2 years before my father decided he needed a new family. At least the cake was sweet, even if life sometimes isn't.)

Some excellent crockpot black beans

2006-01-14T05:44:00.000-08:00

Black Beans & Rice

INGREDIENTS

1 lb. dry black beans
1 big onion and several cloves garlic chopped fine and sautéed until soft
A few carrots, a big bell pepper, and a few stalks of celery chopped and sautéed for a minute or so
salt and pepper
oregano and basil
cumin
Cider vinegar, about 1/2 cup

Put everything but the vinegar in the crockpot and add water to cover. I cooked on high about 10 hours. Add the vinegar about 30 min. before serving.

Serve over rice and with Cheese Quesadillias
(CHEESE, TORTILLAS)

GUACAMOLE
AVOCADO
CUMIN
GARLIC

SALSA
Cherry Tomatoes
Cilantro
Garlic
S&P
Onion
Lemon Juice

SunDried Tomato Crusted Chicked with Sunny Butter Sauce & Couscous

2006-01-13T12:22:00.000-08:00

From a publix magazine - My boss made this for us last Christmas and it ROCKED!

(Click pictures to enlarge to printable /readable size!)

We made this for Bruce and Allen's Birthday meal along with Deanna's Chocolate Cake. It was Awesome!!

Cranberry Coffee Cake

2006-01-12T15:20:00.000-08:00

from the kitchen of Ms. Booty Homemaker

2 C flour
1 t soda
1 t baking powder
1/2 t salt
1 stick butter, soft
1 C sugar
2 eggs, beaten
1 t vanilla extract
1/2 pint sour cream
1 8 oz can whole cranberries
1/2 C nuts (chopped pecans, almonds, or walnuts....)
confectioners sugar

Grease a tube, loaf or bundt pan. Cooking spray works well.

Sift together flour, soda, baking powder and salt. Cream in butter. Add sugar to creamed mixture. Add in eggs, mix. Add vanilla and stir in sour cream. Mix all but cranberries, nuts and confectioners sugar.

Alternate cake batter, cranberries and nuts in baking pan. It'll be pretty and swirly.

Bake at 350 for 55 minutes.

Gettin' Bloggy With It: http://www.msbootyhomemaker.blogspot.com/

Baked potato and broccoli soup

2006-01-12T05:33:00.000-08:00

From Pam:

Baked potato and broccoli soup

1/4 cup all-purpose flour
2 14 oz. cans chicken broth
3 c. peeled, cubed potatoes
2 c. broccoli florets, chopped
1 small onion, chopped
1 1/4 c. milk
8 oz. Cheddar cheese, shredded

*Garnish = bacon, green onions and shredded cheese

Whisk together flour and 1/3 cup chicken broth- set aside
Combine remaining broth and next 3 ingredients andbring to a boil, cover, reduce heat and simmer 8 minutes or until potatoes are tender.

Gradually stir in flour and broth mixture and cook another 5 minutes.
Stir in milk and 8 oz. shredded cheese. Cook mixture over medium low heat until cheese melts.
Serve with shredded cheese, bacon pieces and onions sprinkled over the top.

Cheeseburger Meatloaf and Sauce

2006-01-12T05:15:00.000-08:00

BY: Christy

1. Cheeseburger Meatloaf and Sauce
2. sautéed shitake mushrooms (sautéed in butter and chopped garlic)
3. steamed broccoli
4. rolls
5. apple slices

-------------------------------------------

CHEESEBURGER MEATLOAF AND SAUCE

1 lb. ground beef
1 t. seasoning (garlic powder, black pepper, and salt mixed)
1 med. onion, chopped
1 med. bell pepper, chopped
1 cup grated Cheddar cheese
2 T. Worcestershire sauce
1/2 c. sour cream
1 c. crushed crackers (like Ritz)
2 slices white bread

Preheat over to 350. Mix all ingredients together, except the slices of
bread. Shape into a loaf. Line a 1 1/2-qt. loaf pan with the bread slices
(this soaks up the excess grease/juice). Place meatloaf on top of bread.
Bake loaf for 45 minutes. Discard bread when meat is removed from oven.

SAUCE

1 (10-3/4-ounce) can condensed cream of mushroom soup
1 cup milk
1-1/2 cups grated Cheddar
chopped onions, optional

Heat soup and milk over medium heat; add the cheese. Add the chopped onions
to the sauce, if desired. Pour sauce over meatloaf or pass at table.

Pam's Meatball Sandwiches

2006-01-12T04:56:00.000-08:00

Tonight I am doing meatball sandwiches. I usually make my own meatballs but I am going to buy them precooked because of a time shortage. Serve on Whole Wheat Hoagie Rolls.

The sauce is Mom's:
1bottle of chili sauce,
1 can jellied cranberry sauce and
2 T. of brown sugar.
Mix the sauce, throw in the meatballs and heat it up.

I'll serve fruit and maybe brocolli.

Chicken Tomato Veggie Soup

2006-01-12T03:46:00.000-08:00

Chicken Tomato Veggie Soup &

Serve With: Grilled Cheese Sandwiches & Apple Slices

Ingredient List for Soup:

Lg can of diced tomatoes (or a couple of small cans - Whatever is in the pantry! You can used crushed, sauce, whatever)

2 cans chicken

1 can chicken broth (we didn't have any so I just did not drain the canned chicken and used that juice and some water)

2 potatoes - cut up

chopped / sliced carrots (I used 2 big ones)

a spoonfull of minced garlic from a jar (can you tell I use this in EVERYTHING?)

chopped celery (I used 3 stalks)

Can of corn - no salt added

Olive Oil

Salt & Pepper, other spices (we use oregano, basil & rosemary or just your standard "Italian Spices" blend)

COOKING DIRECTIONS:

In the bottom of a large pot, heat Olive Oil and add garlic, sliced potatoes (we leave the skin on), carrotts, & celery - Sautee until veggies are tender

Add to pot: Canned ingredients (Tomatoes, broth, corn (I drain it), chicken (I usually drain it but I used the juice to add flavor since I was out of broth) and also add seasonings to taste.

Bring to a boil and stir often - Lower heat and simmer for about 10 minutes.

This is SUPER easy and very flavorful - It's thick soup cut can be more liquidy depending on your preference - Just add water and adjust the seasonings accordingly. I usually make it when I'm in a pinch because I almost always have most of this stuff on hand. I've also added a drained can of black or navy beans.

For the sandwiches we use whatever is on hand but my favorite bread to use for this is Chicago Italian Bread - And Bruce loves the apple slices with the grilled cheese.

Cheeseburger Meatloaf and Sauce

2006-01-11T17:34:00.000-08:00

BY: Christy

1. Cheeseburger Meatloaf and Sauce
2. sautéed shitake mushrooms (sautéed in butter and chopped garlic)
3. steamed broccoli
4. rolls
5. apple slices

-------------------------------------------

CHEESEBURGER MEATLOAF AND SAUCE

1 lb. ground beef
1 t. seasoning (garlic powder, black pepper, and salt mixed)
1 med. onion, chopped
1 med. bell pepper, chopped
1 cup grated Cheddar cheese
2 T. Worcestershire sauce
1/2 c. sour cream
1 c. crushed crackers (like Ritz)
2 slices white bread

Preheat over to 350. Mix all ingredients together, except the slices of
bread. Shape into a loaf. Line a 1 1/2-qt. loaf pan with the bread slices
(this soaks up the excess grease/juice). Place meatloaf on top of bread.
Bake loaf for 45 minutes. Discard bread when meat is removed from oven.

SAUCE

1 (10-3/4-ounce) can condensed cream of mushroom soup
1 cup milk
1-1/2 cups grated Cheddar
chopped onions, optional

Heat soup and milk over medium heat; add the cheese. Add the chopped onions
to the sauce, if desired. Pour sauce over meatloaf or pass at table.

Nancy's Nutty Oven Fried Chicken

2006-01-10T19:42:00.000-08:00

Nutty Oven Fried Chicken

1 cup biscuit mix

2 tsp paprika

1/2 tsp salt

1/2 poultry seasoning

1/2 rubbed sage

1/3 c finely chopped pecans

5-6 chicken breasts

1/2 c evaporated milk

1/3 c margarine or butter, melted

Combine biscuit mix, seasonings and pecans: mix well.

Dip chicken in milk, coat generously with pecan mixture.

Place in a lightly greased 9x1392 inch baking pan.

Drizzle butter over chicken.

Bake uncovered at 350 for one hour - or until done.

Tacos / Taco Salads

2006-01-10T19:26:00.000-08:00

Submitted by: Julie

Tacos / Taco Salads

(Just crumble everything up and put it in a bowl for the salad version!

Taco Shells

Ground Beef w/ less sodium seasoning

Chopped Iceberg Lettuce

Shredded Cheese

homemade salsa (tomatoes, cilantro, cumin, onion, lemon juice, minced garlic AGAIN!, salt & pepper) - Mixed up in our magic bullet blender :o)

homemade guacamole (avocado with a bunch of the same stuff as above!)

Beans & Rice (I drain & rinse a can of black beans & then mash them up or stick them in the blender for a few seconds then put them in a pan with some cheese, cumin, garlic & onion powder and cumin and cook for a few minutes - you could also microwave) & mix it with instant white rice - Top with salsa - YUM!

On days I'm feeling fancy (not last night!) I will take some sort tortillas and brown them in a skillet with butter, cinnamon & sugar & make "sweet sues" for dessert (remember those, Jen???)

Crockpot Chicken & Mushrooms in White Wine Cream Sauce

2006-01-10T19:24:00.000-08:00

Crockpot Chicken & Mushrooms in White Wine (Alter ingredients to serve more - this feeds me, Bruce and Abby)

*I bet you could do this with a whole chicken in the crockpot, too!

3 frozen chicken breasts

Fresh Chopped Parsley (I use about half of the bunch I get from Kroger)

Package of fresh Mushrooms - sliced (whole would work, too)

1 can reduced sodium cream of mushroom soup

heaping spoonful of chopped garlic (I keep a huge jar in the fridge - pre minced from Kroger)

1 small onion - sliced thin

salt and pepper to taste

Put chicken in crockpot - (Can be put in totally frozen!)

Add mushroom soup and then all other ingredients - You don't even have to stir it yet!

Cover and cook on low or high depending on how much time you have before dinner! Stir occasionally (or not! you can't mess things up in the crock pot!!!)

I'm serving this tonight with wheat "egg" noodles but brown rice is also good :o)

Quick Quesdillas

2006-01-10T19:23:00.000-08:00

Quick Quesdillas

Christy Says: "this is my standby for when I don't have much time"

tortillas - about 12

queso cheese, shredded - about 1.5 pounds

1 bell pepper (any color) - chopped

1 onion - chopped

2 cloves garlic - chopped

Sauté vegetables in olive oil until tender.

Put tortillas in skillet on medium heat, fill one side with cheese and vegetables, fold over and cook until cheese is melted.

Cheesy Chicken Pot Pie

2006-01-10T19:21:00.000-08:00

This one is too easy. It's a complete meal in itself, so you don't need much (if anything) to go with it. I'm making two or three and taking one to church tomorrow.

Cheesy Chicken Pot Pie

1 1/2 cups chicken stock/broth
1 c. cooked, shredded chicken meat
1 c. mixed vegetables (this varies depending on what I have on hand)
1 1/2 cups shredded Cheddar cheese (I've used Swiss and it works well also)
2 T. cornstarch
1/4 c. milk
2 9" pie crusts

1. In a medium saucepan combine the stock/broth, chicken, and vegetables. Bring to a boil.

2. Mix cornstarch with milk and stir into stock mixture. Cook, stirring constantly for 5 minutes. Remove from heat and let cool for about an hour.

3. Preheat oven to 325 degrees.

4. Stir cheese into filling mixture and pour entire mixture into 9" pie crust. Top with second crust, and cut slits in top crust. Place on cookie sheet and bake for about 45 minutes or until top crust is golden brown.

Quick n easy

2006-01-10T15:43:00.000-08:00

Tonight it was quick and easy, but gobbled up in a hurry by hungry people.

-Pasta Alfredo
-salad
-olive oil mixed with herbs and garlic for dipping bread
-strawberries

The package pictured feeds about 12 people and is under $7.00. You can use your own milk or half and half (or heavy whipping cream if you have an ultra-high metabolism) so you can go organic on the sauce.

Baked French Toast

2006-01-10T06:17:00.000-08:00

From Innkeeper Donna Smith
The Goose N Berry Inn
190 North Main Street
Manahawkin, New Jersey 08050

INGREDIENTS:

* 2 cups light brown sugar
* 1 stick butter or margarine
* 4 tablespoons flavoring of choice: vanilla, hazelnut, almond, etc.
* 4 eggs
* 1 3/4 cups milk
* 1 loaf Italian or French Bread cut into 1 inch thick slices
* cinnamon to taste

PREPARATION:
Preheat over to 375 degrees Farenheit.

Place brown sugar into 13 x 8 inch baking dish.

Melt butter or margarine in microwave.

Blend brown sugar, melted butter and 2 tablespoons flavoring until it makes a glaze in bottom of baking dish.

Whisk eggs, milk and remaining flavoring in a shallow bowl until well blended.

Dip each bread slice into egg mixture, soaking both sides.

Set bread on top of brown sugar mixture in baking dish.

Sprinkle evenly with cinnamon to taste.

(At this point you can refrigerate or freeze).

Bake 20 to 25 minutes or until golden brown.

Flip each slice of bread over so glazed side is up.

Serve hot. Serves 6.

JULIE SAYS:
*oh my*

yummy and very easy.

I reduced the amount of brown sugar because it was, like, a LOT (2 cups!!)

and after I coated the bread there was a TON of egg/milk/vanilla mixture left.

(You literally should buy 2 loaves of bread and plan on making 2 pans of this and freezng the 2nd to have on another day.)

We used French Bread but I think next time we will use the bigger Italian Bread.

BUT IT IS YUMMY YUMMY YUMMY!

I put the batch togther in 10 minutes last night, popped it in the fridge overnight, and popped it in the oven when I got up. Really really easy to make - Except for the bread, I had evrything in the pantry already!

IT IS FANTASTIC!!!!!!!!!!! No syrup needed because the brown sugar glaze ROCKS!

Chelle's Eggplant

2006-01-10T06:15:00.000-08:00

By: Chelle

This is super easy and quick.

Items needed

1 Eggplant small to med and skinny(2-3" round) rather than a wide one.
1 package/ball of fresh mozzarella
1 package sliced prosciutto (italian ham sliced paper thin)
2-3 tomatoes
1 package of fresh basil
garlic cloves or minced
1-1 1/2 cupbread crumbs (preferably italian)
1-2 eggs stirred up
1/2- 3/4 cup Parmesan or romano cheese grated.
1 box Far East parmesan cous cous
Olive oil
Cookie sheet lined with foil

Where to find this stuff:
Sams
sells the balls of fresh mozarella way cheaper than the grocery.
They also sell the sliced prosciuttto in a package in the cold case with the other italian stuff.
Kroger
Sells the fresh mozarella in the case with all the high dollar cheese.
Prosciutto is in the deli section with the high dollar salami.
Fresh basil is hanging in the produce section in clear plastic boxes.
Cous cous is in the international foods section.

DIRECTIONS
Slice the egplant into rounds about a quarter of an inch thick. Be careful not to cut them too thick cause they don't cook up as good. A typical adult will eat 2-3 rounds each so cut as many as you need to feed your crew.
Depending on how many slices you are making mix up the smaller amount of bread crumbs and parm or the larger amount. Set that aside in a shallow bowl.
Same thing with the egg use 1 or 2 depending on the amount of eggplant you are using, set that aside in a shallow bowl.
Now drag both sides of your eggplant thru the egg and then the crumb and cheese mix. Set them on a plate.
Get out a large pan to fry these puppies in. Throw enough olive oil to coat the bottom of the pan about a 1/16 of an inch. The eggplant will absorb a lot of the oil so you may need to add extra as you fry.
Throw about a teaspoon or 2 of the minced garlic on the hot oil and then start putting in your rounds. Let them saute on one side until they get soft in the middle and then flip them over to brown up the other side.
Put the cooked eggplant on your cookie sheet. Single layer.
Now get out your prosciutto and rip a piece about the size of each round and put it on top.
Slice up your tomatoes about 1/4 in and lay the slices on top of the prosciutto.
Now lay a whole basil leaf (or two if they are small) on top of the tomato.
Finally cut your cheese into 1/8 -1/4 inch slices and pu them on top of the basil.
turn your oven on to broil.

Whip out that box of Cous Cous and throw the stuff on a pot. Once the water is boiling and you've put the cous cous in and set it aside put your cookie sheet of stuff in the oven. Watch it close cause all you want to do it melt the cheese. Once it's melted just serve it up with the cous cous.