Recipe from: Oreo Cookies and Cream Pudding Mix
1/2 cup hot fudge ice cream topping, divided
1 1/4 cups cold milk
1 graham pie crust
2 pkgs oreo instant pudding
1 tub cool whip topping, thawed, divided
Reserve 2 tbsp fudge topping; spread remaining topping onto bottom of crust. Top with 1/2 the cool whip. Freeze 10 min. Beat milk and pudding mixes with whisk 2 min. Stir in remaining cool whip; spread over pie. Freeze 4 hours or until firm. Remove pie from freezer 15 min before serving. Let stand at room temperature to soften slightly. Drizzle with reserved fudge topping.
Tuesday, August 30, 2011
EASY CORN BREAD
Recipe from: Quaker Yellow Corn Meal
1 1/4 cups all-purpose flour
3/4 cup corn meal
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt (optional)
1 cup milk
1/4 cup vegetable oil
2 egg whites or 1 egg, beaten
Heat oven to 400 degrees. Grease 8 or 9 inch pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20-25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Serve warm. 9 servings
Variation: Corn Muffins. Pour batter into 12 greased or paper-lined medium muffin cups. Bake 15-20 minutes or until golden brown.
1 1/4 cups all-purpose flour
3/4 cup corn meal
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt (optional)
1 cup milk
1/4 cup vegetable oil
2 egg whites or 1 egg, beaten
Heat oven to 400 degrees. Grease 8 or 9 inch pan. Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Pour batter into prepared pan. Bake 20-25 minutes or until light golden brown and wooden pick inserted in center comes out clean. Serve warm. 9 servings
Variation: Corn Muffins. Pour batter into 12 greased or paper-lined medium muffin cups. Bake 15-20 minutes or until golden brown.
Friday, August 26, 2011
RICE KRISPY TREATS
4 tbsp butter
1 bag marshmallows (large or small work)
6 cups rice krispies cereal
In a large saucepan combine butter and marshmallows, stirring constantly until smooth.
Immediately stir in cereal and pour into a 9x13 pan, sprayed with cooking spray.
Let cool and serve. Store in airtight container.
Variation: Substitute fruity dino bites/fruity pebbles for part of the rice krispies cereal. Makes a fruity variety of crispy treat.
1 bag marshmallows (large or small work)
6 cups rice krispies cereal
In a large saucepan combine butter and marshmallows, stirring constantly until smooth.
Immediately stir in cereal and pour into a 9x13 pan, sprayed with cooking spray.
Let cool and serve. Store in airtight container.
Variation: Substitute fruity dino bites/fruity pebbles for part of the rice krispies cereal. Makes a fruity variety of crispy treat.
OREO COOKIES AND CREAM CAKE
Recipe from: http://www.recipezaar.com/
1 white cake mix
1 1/4 cups water
1/3 cup cooking oil
3 egg whites
1 cup coarsely crushed chocolate sandwich style cookies, with white filling
1 cup shortening
1 tbsp vanilla
2 1/2 cups powdered sugar
5 tbsp milk
2 oz semisweet chocolate
1 tsp shortening
Prepare cake mix according to package directions, using the water, oil and egg whites. Fold in crushed cookies. Pour into 2 greased and floured 9 in round cake pans. Bake in 350 degree oven for 25 to 30 minutes or until toothpick inserted in centers comes out clean. Cool for 10 minutes in pans on wire racks. Remove from pans and cool completely.
Beat 1 cup shortening and 1 tbsp vanilla for 30 seconds. Slowly add 2 1/2 cups sifted powdered sugar, beating mixture well. Add 2 tbsp milk. Gradually beat in 2 cups sifted powdered sugar and 2 to 3 tbsp milk to make a spreadable frosting. Fill and frost layers.
In a heavy saucepan, melt semisweet chocolate and shortening over very low heat. Drizzle melted chocolate around top of cake. Garnish with additional sandwich cookies if desired.
Makes 16 servings.
1 white cake mix
1 1/4 cups water
1/3 cup cooking oil
3 egg whites
1 cup coarsely crushed chocolate sandwich style cookies, with white filling
1 cup shortening
1 tbsp vanilla
2 1/2 cups powdered sugar
5 tbsp milk
2 oz semisweet chocolate
1 tsp shortening
Prepare cake mix according to package directions, using the water, oil and egg whites. Fold in crushed cookies. Pour into 2 greased and floured 9 in round cake pans. Bake in 350 degree oven for 25 to 30 minutes or until toothpick inserted in centers comes out clean. Cool for 10 minutes in pans on wire racks. Remove from pans and cool completely.
Beat 1 cup shortening and 1 tbsp vanilla for 30 seconds. Slowly add 2 1/2 cups sifted powdered sugar, beating mixture well. Add 2 tbsp milk. Gradually beat in 2 cups sifted powdered sugar and 2 to 3 tbsp milk to make a spreadable frosting. Fill and frost layers.
In a heavy saucepan, melt semisweet chocolate and shortening over very low heat. Drizzle melted chocolate around top of cake. Garnish with additional sandwich cookies if desired.
Makes 16 servings.
PEANUT BRITTLE
Recipe from: Grandma Stewart
2 cups sugar
1/2 cup water
1 cup white corn syrup
1/4 tsp vanilla
1-2 tsp butter
1 pkg raw peanuts
1/4 tsp salt
1/4 tsp soda
Cook sugar, water and syrup to 228 degrees, then add peanuts. Cook to 287 degrees, then add salt, soda and stir; then add vanilla and butter. Mix well and pour on buttered cookie sheet. Let cook, break into pieces and store in airtight container.
2 cups sugar
1/2 cup water
1 cup white corn syrup
1/4 tsp vanilla
1-2 tsp butter
1 pkg raw peanuts
1/4 tsp salt
1/4 tsp soda
Cook sugar, water and syrup to 228 degrees, then add peanuts. Cook to 287 degrees, then add salt, soda and stir; then add vanilla and butter. Mix well and pour on buttered cookie sheet. Let cook, break into pieces and store in airtight container.
PEANUT BUTTER BALLS
Recipe from: Grandma Stewart
1 square soft margarine
2 cup creamy peanut butter
3 1/2 confectioners sugar
3 cup rice krispies
Combine all ingredients and mix well. Form into balls.
Mix in a double boiler.
1/3 bar para fin wax
1 8 oz milk chocolate bar
1 6 oz bag chocolate chips
Dip each ball in the chocolate. Place on a tray lined with wax paper.
Cool and refrigerate.
1 square soft margarine
2 cup creamy peanut butter
3 1/2 confectioners sugar
3 cup rice krispies
Combine all ingredients and mix well. Form into balls.
Mix in a double boiler.
1/3 bar para fin wax
1 8 oz milk chocolate bar
1 6 oz bag chocolate chips
Dip each ball in the chocolate. Place on a tray lined with wax paper.
Cool and refrigerate.
QUICK CHEESE BISCUITS
Recipe from: Easy Everyday Cooking
1 cup all purpose flour
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup shredded sharp cheddar cheese
2 tbsp butter or margarine
2/3 cup milk
Preheat oven to 450. Combine flour, baking powder and salt in a medium bowl. Stir in cheddar. Cut in butter using a pastry blender or 2 knives until coarse crumbs form. Using a fork, stir milk into flour mixture until a soft dough forms. Do not over mix or overwork dough. Drop dough in heaping tablespoons, 1 inch apart onto an ungreased baking sheet. Bake until biscuits are firm to the touch, about 15 minutes.
Makes 8 biscuits.
1 cup all purpose flour
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup shredded sharp cheddar cheese
2 tbsp butter or margarine
2/3 cup milk
Preheat oven to 450. Combine flour, baking powder and salt in a medium bowl. Stir in cheddar. Cut in butter using a pastry blender or 2 knives until coarse crumbs form. Using a fork, stir milk into flour mixture until a soft dough forms. Do not over mix or overwork dough. Drop dough in heaping tablespoons, 1 inch apart onto an ungreased baking sheet. Bake until biscuits are firm to the touch, about 15 minutes.
Makes 8 biscuits.
REESE'S CHEWY CHOCOLATE COOKIES
Recipe from: Hershey Foods Corporation
1 1/4 cups (2 1/2 sticks) butter or margarine, softened
3/4 cup cocoa
2 cups sugar
1 tsp baking soda
1/2 tsp salt
2 eggs
2 tsp vanilla extract
2 cups all purpose flour
1 2/3 cups (10 oz pkg) peanut butter chips (leave out for plain chocolate cookies)
Heat oven to 350. In a large mixer bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla, beat well. Stir together flour, cocoa, baking soda and salt; gradually blend into butter mixture. Stir in chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not over bake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Makes approximately 4 1/2 dozen.
1 1/4 cups (2 1/2 sticks) butter or margarine, softened
3/4 cup cocoa
2 cups sugar
1 tsp baking soda
1/2 tsp salt
2 eggs
2 tsp vanilla extract
2 cups all purpose flour
1 2/3 cups (10 oz pkg) peanut butter chips (leave out for plain chocolate cookies)
Heat oven to 350. In a large mixer bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla, beat well. Stir together flour, cocoa, baking soda and salt; gradually blend into butter mixture. Stir in chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes. (Do not over bake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Makes approximately 4 1/2 dozen.
LEMON CAKE
3/4 cup (1 1/2 sticks) butter or margarine
1 1/4 cup granulated sugar
3 tsp baking powder
1/4 tsp salt
3/4 cup milk
2 tbsp fresh lemon juice
4 eggs
1 tsp grated lemon rind
2 1/2 cups cake flour (I've used regular flour too)
1 tsp vanilla
Cream together butter and sugar. Add eggs one at a time, beating well after each addition. Combine flour, baking powder and salt. Add alternately with milk to creamed mixture beginning and ending with dry ingredients. Add lemon juice, lemon rind and vanilla; mix well. Pour into greased and floured 12 cup fluted tube pan. Bake at 325 for 1 hour or until cake tests done. Remove from pan and cool on rack.
Makes 1 cake, 12 servings.
1 1/4 cup granulated sugar
3 tsp baking powder
1/4 tsp salt
3/4 cup milk
2 tbsp fresh lemon juice
4 eggs
1 tsp grated lemon rind
2 1/2 cups cake flour (I've used regular flour too)
1 tsp vanilla
Cream together butter and sugar. Add eggs one at a time, beating well after each addition. Combine flour, baking powder and salt. Add alternately with milk to creamed mixture beginning and ending with dry ingredients. Add lemon juice, lemon rind and vanilla; mix well. Pour into greased and floured 12 cup fluted tube pan. Bake at 325 for 1 hour or until cake tests done. Remove from pan and cool on rack.
Makes 1 cake, 12 servings.
CHEESY BAKED ZITI
Recipe from: Heidi Watts
1/2 pound dried ziti
15 or 16 ounces ricotta cheese (part skim)
3 cups (or 12 ounces) shredded mozzarella cheese
3 cups (or a 26-ounce jar) spaghetti sauce
1/2 cup Parmesan cheese
Heat the oven to 350 degrees. Bring a large pot of salted water to boil and add the ziti. Cook until tender, about 8 minutes, drain the pasta.
Place the ziti in a large bowl. Mix with the ricotta and half of the mozzarella. Grease a 9 x 13-inch casserole dish. Spread half of the spaghetti sauce on the bottom of the pan. Add the ziti mixture and cover with the remaining sauce. Sprinkle with Parmesan and the remaining mozzarella.
Bake uncovered, for 20 to 30 minutes, until the casserole bubbles on the edges.
Thursday, August 25, 2011
FUNNEL CAKE
1 1/4 cup flour
2 tbsp sugar
1 tsp baking powder
3/4 cup milk
1 egg, beaten
powdered sugar
cinnamon (optional)
oil for frying
Combine flour, sugar, baking powder and salt together. Add milk and beaten egg, stirring until mixture is smooth. Put about 1/4 cup of batter in funnel and make design in hot oil in skillet. Fry until golden brown. Remove from skillet and lay on waxed paper.
Sprinkle with powdered sugar and cinnamon (if desired)
Tip: add additional milk to thin out batter if too thick to pour well.
2 tbsp sugar
1 tsp baking powder
3/4 cup milk
1 egg, beaten
powdered sugar
cinnamon (optional)
oil for frying
Combine flour, sugar, baking powder and salt together. Add milk and beaten egg, stirring until mixture is smooth. Put about 1/4 cup of batter in funnel and make design in hot oil in skillet. Fry until golden brown. Remove from skillet and lay on waxed paper.
Sprinkle with powdered sugar and cinnamon (if desired)
Tip: add additional milk to thin out batter if too thick to pour well.
SUGAR COOKIES
Recipe from: Heather Miller
2 cups sugar
1 tsp vanilla
3 eggs
1 cup sour cream
Mix together above ingredients.
1 1/2 tsp salt
2 tsp baking powder
5 cups flour
1 tsp baking soda
Mix ingredients together.
Combine both bowls and mix well.
Refrigerate for 2 hours.
Roll dough into approximately 1/4 to 1/2 inch thickness and cut into shapes.
Bake at 350 for about 5-6 minutes.
CREAM CHEESE FROSTING
8 oz cream cheese
3 cups powdered sugar
3/4 cup margarine
2 tsp vanilla
Cream ingredients together until smooth and top cookies.
2 cups sugar
1 tsp vanilla
3 eggs
1 cup sour cream
Mix together above ingredients.
1 1/2 tsp salt
2 tsp baking powder
5 cups flour
1 tsp baking soda
Mix ingredients together.
Combine both bowls and mix well.
Refrigerate for 2 hours.
Roll dough into approximately 1/4 to 1/2 inch thickness and cut into shapes.
Bake at 350 for about 5-6 minutes.
CREAM CHEESE FROSTING
8 oz cream cheese
3 cups powdered sugar
3/4 cup margarine
2 tsp vanilla
Cream ingredients together until smooth and top cookies.
BISCUITS
2 cups sifted flour
3 tsp baking powder
1/2 tsp salt
1/4 cup shortening
2/3 - 3/4 cup milk
Sift dry ingredients into bowl. Cut in shortening and make a well. Add milk, stir quickly with fork. Knead gently 10-12 strokes. Roll or pat dough 1/2 in thick. Dip cutter into four and cut.
Bake at 450 for 12-15 minutes.
3 tsp baking powder
1/2 tsp salt
1/4 cup shortening
2/3 - 3/4 cup milk
Sift dry ingredients into bowl. Cut in shortening and make a well. Add milk, stir quickly with fork. Knead gently 10-12 strokes. Roll or pat dough 1/2 in thick. Dip cutter into four and cut.
Bake at 450 for 12-15 minutes.
PIZZA PASTA
4 eggs
1 cup grated parmesan cheese
1/4 tsp black pepper
4 cups cooked small shell macaroni
1/2 cup each minced green bell pepper and onion
1 26.5 oz can spaghetti sauce flavored with italian sausage, or preference
2 cups shredded mozzarella cheese
pepperoni slices (optional)
In a large bowl, beat eggs with parmesan cheese and pepper, toss with macaroni.
In a large 9x13 inch baking dish, sprayed with cooking spray, spread macaroni mixture into bottom. Spread sauce over macaroni, sprinkle with vegetables and mozzarella. Top with pepperoni slices if desired.
Bake uncovered at 375 for 20 minutes or until cheese is lightly browned.
1 cup grated parmesan cheese
1/4 tsp black pepper
4 cups cooked small shell macaroni
1/2 cup each minced green bell pepper and onion
1 26.5 oz can spaghetti sauce flavored with italian sausage, or preference
2 cups shredded mozzarella cheese
pepperoni slices (optional)
In a large bowl, beat eggs with parmesan cheese and pepper, toss with macaroni.
In a large 9x13 inch baking dish, sprayed with cooking spray, spread macaroni mixture into bottom. Spread sauce over macaroni, sprinkle with vegetables and mozzarella. Top with pepperoni slices if desired.
Bake uncovered at 375 for 20 minutes or until cheese is lightly browned.
BEEF KABOB MARINADE
Recipe from: Leslie Syme
1 cup vegetable oil
3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup worcestershire sauce
1/4 cup prepared mustard
1 1/2 tsp black pepper
2 cloves garlic
1 tsp meat tenderizer
Combine all ingredients well, and marinade on your choice of meat.
1 cup vegetable oil
3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup worcestershire sauce
1/4 cup prepared mustard
1 1/2 tsp black pepper
2 cloves garlic
1 tsp meat tenderizer
Combine all ingredients well, and marinade on your choice of meat.
SMASHED POTATO CAKES
Recipe from: Paula Dean
6 cups cubed (1 inch) yukon gold potatoes
3 1/2 cups panko, divided
1 large egg, lightly beaten
1/2 cup shredded cheddar cheese
1/2 cup cooked and crumbled bacon
1/2 cup chopped green onion
1/4 cup butter
1/4 cup sour cream
1 clove garlic, minced
1 tsp salt
1/2 tsp ground black pepper
3 tbsp extra virgin olive oil
In a large dutch oven, combine potatoes and add water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer 10-12 minutes, or until tender. Drain well and mash.
In a large bowl, combine potatoes, 2 cups panko, egg, cheese, bacon, onion, butter, sour cream, garlic, salt and pepper. Form potatoes into 3 inch patties; dredge in remaining panko.
In a large skillet, heat oil over medium-high heat. Add potato patties, and cook, 3 to 4 minutes per side, or until brown and crisp. Serve immediately.
Prep time: 15 minutes. Cook time: 20 minutes. Serves: 14 cakes
6 cups cubed (1 inch) yukon gold potatoes
3 1/2 cups panko, divided
1 large egg, lightly beaten
1/2 cup shredded cheddar cheese
1/2 cup cooked and crumbled bacon
1/2 cup chopped green onion
1/4 cup butter
1/4 cup sour cream
1 clove garlic, minced
1 tsp salt
1/2 tsp ground black pepper
3 tbsp extra virgin olive oil
In a large dutch oven, combine potatoes and add water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer 10-12 minutes, or until tender. Drain well and mash.
In a large bowl, combine potatoes, 2 cups panko, egg, cheese, bacon, onion, butter, sour cream, garlic, salt and pepper. Form potatoes into 3 inch patties; dredge in remaining panko.
In a large skillet, heat oil over medium-high heat. Add potato patties, and cook, 3 to 4 minutes per side, or until brown and crisp. Serve immediately.
Prep time: 15 minutes. Cook time: 20 minutes. Serves: 14 cakes
SWEET AND SOUR PORK CHOPS
Recipe from: Leslie Syme
4 tbsp soy sauce
1/2 cup brown sugar
8 oz pineapple juice
1/3 cup white vinegar
2 tbsp corn starch
pork chops
rice
Mix together ingredients in sauce pan (excluding pork chops and rice), and cook sauce until it thickens; about 8 to 10 minutes.
Pour over chops and cook at 400 for about 40-60 minutes, serve with rice.
4 tbsp soy sauce
1/2 cup brown sugar
8 oz pineapple juice
1/3 cup white vinegar
2 tbsp corn starch
pork chops
rice
Mix together ingredients in sauce pan (excluding pork chops and rice), and cook sauce until it thickens; about 8 to 10 minutes.
Pour over chops and cook at 400 for about 40-60 minutes, serve with rice.
SOFT SNICKERDOODLE COOKIES
1 cup butter
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon
Preheat oven to 350°F.
Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
Combine flour, cream of tartar, baking soda and salt in a separate bowl.
Blend dry ingredients into butter mixture.
Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
Scoop 1 inch globs of dough into the sugar/cinnamon mixture.
Coat by gently rolling balls of dough in the sugar mixture.
Place on chilled ungreased cookie sheet, and bake 10 minutes. Remove from pan immediately.
1 1/2 cups sugar
2 large eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons sugar
3 teaspoons cinnamon
Preheat oven to 350°F.
Mix butter, 1 1/2 cups sugar and eggs thoroughly in a large bowl.
Combine flour, cream of tartar, baking soda and salt in a separate bowl.
Blend dry ingredients into butter mixture.
Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.
Meanwhile, mix 3 tablespoons sugar, and 3 teaspoons cinnamon in a small bowl.
Scoop 1 inch globs of dough into the sugar/cinnamon mixture.
Coat by gently rolling balls of dough in the sugar mixture.
Place on chilled ungreased cookie sheet, and bake 10 minutes. Remove from pan immediately.
ORANGE CAKE
2 cups all purpose flour
1/2 tsp salt
3 tsp baking powder
1 1/2 cups whit sugar
1/2 cup milk
1/2 cup orange juice
1/2 cup vegetable oil
3 eggs, beaten
1 1/2 tsp grated orange zest
Preheat oven to 350 degrees. Grease and flour 2 - 8 inch round cake pans. In a measuring cup combine milk, 1/2 cup orange juice, oil, beaten eggs and 1 1/2 tsp orange zest; set aside.
Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the center and pour in the milk mixture. Stir until thoroughly combined.
Divide batter into 2 - 8 inch pans. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
ORANGE BUTTER FROSTING
6 tbsp butter, softened
2 cups confectioners sugar
2 tbsp orange juice
1 tsp vanilla extract
1 tsp grated orange zest
Cream butter until smooth. Gradually beat in confectioners sugar. Beat until light and fluffy. Beat in 2 tbsp orange juice to bring to a spreading consistency. Stir in vanilla and 1 tsp orange zest.
1/2 tsp salt
3 tsp baking powder
1 1/2 cups whit sugar
1/2 cup milk
1/2 cup orange juice
1/2 cup vegetable oil
3 eggs, beaten
1 1/2 tsp grated orange zest
Preheat oven to 350 degrees. Grease and flour 2 - 8 inch round cake pans. In a measuring cup combine milk, 1/2 cup orange juice, oil, beaten eggs and 1 1/2 tsp orange zest; set aside.
Sift flour, salt and baking powder into a large bowl. Mix in sugar. Make a well in the center and pour in the milk mixture. Stir until thoroughly combined.
Divide batter into 2 - 8 inch pans. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
ORANGE BUTTER FROSTING
6 tbsp butter, softened
2 cups confectioners sugar
2 tbsp orange juice
1 tsp vanilla extract
1 tsp grated orange zest
Cream butter until smooth. Gradually beat in confectioners sugar. Beat until light and fluffy. Beat in 2 tbsp orange juice to bring to a spreading consistency. Stir in vanilla and 1 tsp orange zest.
BANANA NUT BREAD
Recipe from: Grandma Stewart
5 large bananas
4 eggs well beaten
1 cup shortening
2 cups sugar
4 cups sifted flour
2 tsp baking soda
1 tsp salt
1 cup chopped walnuts (optional)
Blend bananas into a liquid, add eggs, cream shortening and sugar, add to banana and egg mixture. Add nuts and pour into 2 well greased loaf tins.
Bake and 325 for 1 1/2 hours or until well done.
5 large bananas
4 eggs well beaten
1 cup shortening
2 cups sugar
4 cups sifted flour
2 tsp baking soda
1 tsp salt
1 cup chopped walnuts (optional)
Blend bananas into a liquid, add eggs, cream shortening and sugar, add to banana and egg mixture. Add nuts and pour into 2 well greased loaf tins.
Bake and 325 for 1 1/2 hours or until well done.
ARTICHOKE DIP
Recipe from: Julie Bottoms
1 8 oz cream cheese
1 cup mozzarella cheese
1 can artichoke hearts
1/4 cup parmesan cheese
14 oz can green chilies
4 tbsp mayonnaise
Cut up artichoke hearts, add green chilies and cream cheese. Microwave for about 3 minutes, mix ingredients well and add mozzarella, parmesan and mayo. Microwave for about 5-7 minutes and serve.
1 8 oz cream cheese
1 cup mozzarella cheese
1 can artichoke hearts
1/4 cup parmesan cheese
14 oz can green chilies
4 tbsp mayonnaise
Cut up artichoke hearts, add green chilies and cream cheese. Microwave for about 3 minutes, mix ingredients well and add mozzarella, parmesan and mayo. Microwave for about 5-7 minutes and serve.
YUMMY POTATOES
Recipe from: Grandma Stewart
6 medium potatoes - preboiled and grated
1/4 cup butter
1 pint sour cream
1 can cream of chicken soup
1/3 cup chopped green onions
1 1/2 cup shredded cheddar cheese
1/3 cup bread crumbs
2 tbsp butter, melted
Cook potatoes until tender, then cool, peel and shred or grate. Heat the 1/2 cup butter with soup. Blend in sour cream, onion and cheese. Mix with potatoes and spread in a 9x13 inch pan. Mix bread crumbs with 2 tbsp butter and sprinkle over casserole.
Bake and 350 for 45-60 minutes. Serves 8
6 medium potatoes - preboiled and grated
1/4 cup butter
1 pint sour cream
1 can cream of chicken soup
1/3 cup chopped green onions
1 1/2 cup shredded cheddar cheese
1/3 cup bread crumbs
2 tbsp butter, melted
Cook potatoes until tender, then cool, peel and shred or grate. Heat the 1/2 cup butter with soup. Blend in sour cream, onion and cheese. Mix with potatoes and spread in a 9x13 inch pan. Mix bread crumbs with 2 tbsp butter and sprinkle over casserole.
Bake and 350 for 45-60 minutes. Serves 8
SCALLOPED POTATOES
Recipe from: Heidi Watts
Slice potatoes and grate cheese
Grease 9" square pan
Layer potatoes (with salt and pepper) and cheese, about 4 layers
Pour white sauce over the top of potatoes.
Bake at 350 for approximately 60 minutes, or until tender.
WHITE SAUCE
Melt 1/2 stick of butter in saucepan.
Mix in 4 1/2 tbsp of flour until smooth.
Gradually pour in 2 cups of milk and heat over medium heat stirring constantly until thickened.
Slice potatoes and grate cheese
Grease 9" square pan
Layer potatoes (with salt and pepper) and cheese, about 4 layers
Pour white sauce over the top of potatoes.
Bake at 350 for approximately 60 minutes, or until tender.
WHITE SAUCE
Melt 1/2 stick of butter in saucepan.
Mix in 4 1/2 tbsp of flour until smooth.
Gradually pour in 2 cups of milk and heat over medium heat stirring constantly until thickened.
MEATLOAF
Recipe from: Heidi Watts
1 pound ground beef
20 saltine crackers - crushed
1 egg
1 tsp salt
1/2 tsp pepper
1/3 cup ketchup
1/4 cup milk
1 tsp worcestershire sauce
Combine all ingredients well.
Form into 2 bread shaped loaves and bake at 350 for 45-60 minutes.
1 pound ground beef
20 saltine crackers - crushed
1 egg
1 tsp salt
1/2 tsp pepper
1/3 cup ketchup
1/4 cup milk
1 tsp worcestershire sauce
Combine all ingredients well.
Form into 2 bread shaped loaves and bake at 350 for 45-60 minutes.
GREEN BEAN CASSEROLE
Recipe From: Grandma Braithwaite
1 pound ground beef
6+ servings mashed potatoes
1 can french style green beans
1 can tomato soup
shredded cheddar cheese (optional)
Brown hamburger and drain, prepare mashed potatoes and set both aside.
In a casserole dish (or microwave safe dish), combine tomato soup, green beans, and ground beef, stir together. Top with mashed potatoes and spread evenly. Cover with cheese as desired.
Cook in oven approximately 30+ minutes (or microwave 10-15 minutes). Until juice boils up the sides of the potatoes.
1 pound ground beef
6+ servings mashed potatoes
1 can french style green beans
1 can tomato soup
shredded cheddar cheese (optional)
Brown hamburger and drain, prepare mashed potatoes and set both aside.
In a casserole dish (or microwave safe dish), combine tomato soup, green beans, and ground beef, stir together. Top with mashed potatoes and spread evenly. Cover with cheese as desired.
Cook in oven approximately 30+ minutes (or microwave 10-15 minutes). Until juice boils up the sides of the potatoes.
TINFOIL DINNERS - CASSEROLE STYLE
6+ potatoes - peeled, diced and washed
carrots - diced (as many as you prefer)
1 can cream of chicken soup
1 can milk
1/2 stick butter or margarine
1 pound ground beef
Combine all ingredients in casserole dish and stir. Cover with aluminum foil. Bake at 425 for approximately 45 minutes, or until potatoes are tender, and meat is cooked through.
Tip: Might be greasy from the beef fat, to minimize cook meat before stirring into casserole dish. Can eliminate butter from recipe also.
carrots - diced (as many as you prefer)
1 can cream of chicken soup
1 can milk
1/2 stick butter or margarine
1 pound ground beef
Combine all ingredients in casserole dish and stir. Cover with aluminum foil. Bake at 425 for approximately 45 minutes, or until potatoes are tender, and meat is cooked through.
Tip: Might be greasy from the beef fat, to minimize cook meat before stirring into casserole dish. Can eliminate butter from recipe also.
SWISS CHICKEN
2-3 chicken breasts halved
4-6 slices swiss cheese
1 can cream of chicken soup
1 cup sour cream
1 box chicken stove top (prepared as directed on box)
In 9x13 inch pan, layer chicken, swiss cheese, cream of chicken soup, and sour cream. Crumble stove top stuffing on top.
Bake at 350, uncovered for 45-60 minutes.
4-6 slices swiss cheese
1 can cream of chicken soup
1 cup sour cream
1 box chicken stove top (prepared as directed on box)
In 9x13 inch pan, layer chicken, swiss cheese, cream of chicken soup, and sour cream. Crumble stove top stuffing on top.
Bake at 350, uncovered for 45-60 minutes.
SWEET CEREAL MIX
Recipe from: Roni Kuan
9 cups golden grahams
8 cups corn chex
1 small can of mixed nuts (or other preferred nuts)
1 cup light corn syrup
1/2 cup butter (1 cube)
1 cup sugar
In a large bowl combine golden grahams, corn chex and mixed nuts. Stir and set aside.
Cover a cookie sheet with wax paper and set aside.
Combine butter, sugar and corn syrup in a medium sauce pan. Heat to a boil stirring constantly. Boil for 2-3 minutes, and remove from heat.
Immediately pour over cereal mixture and stir well. Pour onto prepared cookie sheet and spread out; allow to cool, and server.
Store in an airtight container.
9 cups golden grahams
8 cups corn chex
1 small can of mixed nuts (or other preferred nuts)
1 cup light corn syrup
1/2 cup butter (1 cube)
1 cup sugar
In a large bowl combine golden grahams, corn chex and mixed nuts. Stir and set aside.
Cover a cookie sheet with wax paper and set aside.
Combine butter, sugar and corn syrup in a medium sauce pan. Heat to a boil stirring constantly. Boil for 2-3 minutes, and remove from heat.
Immediately pour over cereal mixture and stir well. Pour onto prepared cookie sheet and spread out; allow to cool, and server.
Store in an airtight container.
SCALLOPED POTATOES
Recipe from: Peggy Syme
1/2 cube butter
1 can cream of chicken soup
1 can cheddar cheese soup
16 oz sour cream
16 oz cubed ham
1 1/2 cup milk (approx 1 ½ cans)
1 pkg 32 oz hash browns
Shredded cheddar cheese
Heat together: butter, soups, sour cream, and milk; once smooth stir in ham.
Put hash browns into casserole dish, pour cream mixture on top, top with shredded cheddar cheese.
Bake at 350 for approximately 40-45 minutes. Until heated through, and hash browns are completely cooked.
1/2 cube butter
1 can cream of chicken soup
1 can cheddar cheese soup
16 oz sour cream
16 oz cubed ham
1 1/2 cup milk (approx 1 ½ cans)
1 pkg 32 oz hash browns
Shredded cheddar cheese
Heat together: butter, soups, sour cream, and milk; once smooth stir in ham.
Put hash browns into casserole dish, pour cream mixture on top, top with shredded cheddar cheese.
Bake at 350 for approximately 40-45 minutes. Until heated through, and hash browns are completely cooked.
PIZZA DOUGH
Recipe from: Leslie Syme
2 1/4 tsp dry, active yeast
1/2 cup warm water (110-115 degrees)
4 cups flour (I use all purpose) (may need more)
1 1/2 tsp salt
2 tbsp olive oil plus enough to coat bowl
1 tbsp sugar
Pour the water, sugar and yeast into mixing bowl. Stir until dissolved. Let rest for 10 minutes and the mixture will begin to react by becoming a little foamy head.
Add the salt and olive oil and stir to combine. Add 1 cup of flour separately until the 4 cups are mixed in. Will be thick. Sometimes I use more flour (up to two cups) to get it to the right consistency. You don't want it to be sticky. I just mix everything in my kitchen aid for about 8-10 min until it looks like a smooth textured ball. Coat a bowl with plenty of room for the dough to rise with olive oil. Place dough in bowl and let rise for at least an hour, more time if you have it.
If you want to freeze the dough, put it in a sprayed freezer bag and do not let rise until you are thawing.
I like to sprinkle corn meal on my pizza stone to get the crust a little more crunch.
Cook at 425 for about 10 minutes without toppings, then add toppings and cook for another 10 min or so depending on how you like your crust.
2 1/4 tsp dry, active yeast
1/2 cup warm water (110-115 degrees)
4 cups flour (I use all purpose) (may need more)
1 1/2 tsp salt
2 tbsp olive oil plus enough to coat bowl
1 tbsp sugar
Pour the water, sugar and yeast into mixing bowl. Stir until dissolved. Let rest for 10 minutes and the mixture will begin to react by becoming a little foamy head.
Add the salt and olive oil and stir to combine. Add 1 cup of flour separately until the 4 cups are mixed in. Will be thick. Sometimes I use more flour (up to two cups) to get it to the right consistency. You don't want it to be sticky. I just mix everything in my kitchen aid for about 8-10 min until it looks like a smooth textured ball. Coat a bowl with plenty of room for the dough to rise with olive oil. Place dough in bowl and let rise for at least an hour, more time if you have it.
If you want to freeze the dough, put it in a sprayed freezer bag and do not let rise until you are thawing.
I like to sprinkle corn meal on my pizza stone to get the crust a little more crunch.
Cook at 425 for about 10 minutes without toppings, then add toppings and cook for another 10 min or so depending on how you like your crust.
OREO COOKIES
Recipe from: Amanda Dillon
2/3 cup shortening
1 devil’s food cake mix
2 eggs
Mix all ingredients together. Make into round balls, place on an ungreased cookie sheet. Bake at 350 for 15 minutes.
OREO COOKIE FROSTING
1/2 cup shortening
3 1/2 cups powdered sugar
1/3 cup milk
1 tsp vanilla
Mix shortening and powdered sugar, until well blended. Add in milk until smooth and creamy, then add vanilla.
Place frosting between 2 cookies.
2/3 cup shortening
1 devil’s food cake mix
2 eggs
Mix all ingredients together. Make into round balls, place on an ungreased cookie sheet. Bake at 350 for 15 minutes.
OREO COOKIE FROSTING
1/2 cup shortening
3 1/2 cups powdered sugar
1/3 cup milk
1 tsp vanilla
Mix shortening and powdered sugar, until well blended. Add in milk until smooth and creamy, then add vanilla.
Place frosting between 2 cookies.
ORANGE JULIUS
1/2 can orange juice concentrate
1 cup water
1 tsp vanilla
ice
Combine all ingredients except ice in a blender, blend until mixed.
Add ice cubes a few at a time, and blend until smooth. Continue adding ice and blending until you reach desired thickness.
1/2 cup milk
1/2 cup sugar1 cup water
1 tsp vanilla
ice
Combine all ingredients except ice in a blender, blend until mixed.
Add ice cubes a few at a time, and blend until smooth. Continue adding ice and blending until you reach desired thickness.
OLD FASHIONED BAKED MACARONI AND CHEESE
1/4 pkg (8 oz) elbow macaroni
1/4 cup butter/margarine
3 tsp flour
1/8 tsp dry mustard
1/8 tsp salt (optional)
1/8 tsp black pepper
2 cups milk
2 cups (8 oz) shredded sharp cheddar
1 cup croutons
2 cups (8 oz) shredded parmesan
Heat oven to 350. Cook macaroni as package directs, decreasing time to 3 minutes; drain. In medium sauce pan, melt margarine. Blend in flour, mustard, salt and pepper. Cook until mixture is smooth and bubbly; gradually add milk. Cook and stir over medium heat until mixture boils. Simmer 1 minute, stirring constantly. Gradually stir in cheeses. Cook and stir over low heat until cheese is melted. Add pasta, mix lightly. Pour into 2 qt casserole. Top with croutons.
Bake 25 minutes.
1/4 cup butter/margarine
3 tsp flour
1/8 tsp dry mustard
1/8 tsp salt (optional)
1/8 tsp black pepper
2 cups milk
2 cups (8 oz) shredded sharp cheddar
1 cup croutons
2 cups (8 oz) shredded parmesan
Heat oven to 350. Cook macaroni as package directs, decreasing time to 3 minutes; drain. In medium sauce pan, melt margarine. Blend in flour, mustard, salt and pepper. Cook until mixture is smooth and bubbly; gradually add milk. Cook and stir over medium heat until mixture boils. Simmer 1 minute, stirring constantly. Gradually stir in cheeses. Cook and stir over low heat until cheese is melted. Add pasta, mix lightly. Pour into 2 qt casserole. Top with croutons.
Bake 25 minutes.
GREEN BEAN CASSEROLE
Recipe from: French's
1 (10 3/4 oz) can cream of mushroom soup
3/4 cup milk
1/8 tsp black pepper
1 1/3 cup French fried onions
2 (14 1/2 oz) can green beans, drained OR 2 (9 oz) pkgs frozen cut green beans thawed
Mix soup and milk, then add pepper, beans and 2/3 cup onions in 1 ½ qt casserole.
Bake at 350 F for 30 minutes or until hot, stir.
Top with remaining onions, bake for 5 minutes.
1 (10 3/4 oz) can cream of mushroom soup
3/4 cup milk
1/8 tsp black pepper
1 1/3 cup French fried onions
2 (14 1/2 oz) can green beans, drained OR 2 (9 oz) pkgs frozen cut green beans thawed
Mix soup and milk, then add pepper, beans and 2/3 cup onions in 1 ½ qt casserole.
Bake at 350 F for 30 minutes or until hot, stir.
Top with remaining onions, bake for 5 minutes.
EGG STRADA
Recipe from: Grandma Braithwaite
6 slices bread, remove crust and butter both sides, put in bottom of 9x13 pan
2 cups cheddar and 2 cups jack cheese > combine
1 lb link sausage browned
4 oz green chilies diced
12 eggs
2 cups milk
1/2 tsp paprika
1/4 tsp dry mustard
1/2 tsp garlic powder
On top of bread put 2 cups cheese, sausage, chilies, and remaining cheese.
Blend eggs, milk and seasonings.
Pour over bread cheese and sausage.
Bake at 325-350 F for 50 minutes.
6 slices bread, remove crust and butter both sides, put in bottom of 9x13 pan
2 cups cheddar and 2 cups jack cheese > combine
1 lb link sausage browned
4 oz green chilies diced
12 eggs
2 cups milk
1/2 tsp paprika
1/4 tsp dry mustard
1/2 tsp garlic powder
On top of bread put 2 cups cheese, sausage, chilies, and remaining cheese.
Blend eggs, milk and seasonings.
Pour over bread cheese and sausage.
Bake at 325-350 F for 50 minutes.
CRUNCHY ONION CHICKEN
Recipe from: French's
2 cups (4 oz) original or cheddar French fried onions
4 boneless skinless chicken breasts
2 tbsp flour
1 egg, beaten
Crush French fried onions with flour in plastic bag.
Dip chicken in egg, coat in onion crumbs, press firmly to adhere.
Bake at 400 F for 20 minutes, until no longer pink in center.
2 cups (4 oz) original or cheddar French fried onions
4 boneless skinless chicken breasts
2 tbsp flour
1 egg, beaten
Crush French fried onions with flour in plastic bag.
Dip chicken in egg, coat in onion crumbs, press firmly to adhere.
Bake at 400 F for 20 minutes, until no longer pink in center.
CREPES
1 cup flour
1 cup milk
1 egg
1 pinch of salt
1/4 cup sugar (Jenni’s way)
Combine all ingredients in a mixing bowl, whisking together.
Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface with butter.
Pour ¼ cup of batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
After two minutes, lift up and edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.
Repeat to cook the remainder of the crepes. Serve hot.
*Add additional milk to thin out batter, so it spreads out better.
1 cup milk
1 egg
1 pinch of salt
1/4 cup sugar (Jenni’s way)
Combine all ingredients in a mixing bowl, whisking together.
Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface with butter.
Pour ¼ cup of batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
After two minutes, lift up and edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.
Repeat to cook the remainder of the crepes. Serve hot.
*Add additional milk to thin out batter, so it spreads out better.
NOTES: If griddle is too hot they will not spread well, they will clump up and look chunky.
CREAM CHEESE PASTA AND CHICKEN
1 large can shredded chicken
3 cups noodles (mostaccioli/penne)
1 qt (4 cups) chicken broth
6 oz cream cheese
1 tbsp minced onion
1 tbsp minced garlic
1/4 cup shredded parmesan cheese (or mixed shredded parm/romano/asiago)
salt and pepper to taste
In pot combine chicken broth, onion and garlic. Bring to a boil, stir in pasta, cook until done. Add cream cheese, stir until smooth. Stir in can of chicken and shredded cheese. Season with salt and pepper and serve.
3 cups noodles (mostaccioli/penne)
1 qt (4 cups) chicken broth
6 oz cream cheese
1 tbsp minced onion
1 tbsp minced garlic
1/4 cup shredded parmesan cheese (or mixed shredded parm/romano/asiago)
salt and pepper to taste
In pot combine chicken broth, onion and garlic. Bring to a boil, stir in pasta, cook until done. Add cream cheese, stir until smooth. Stir in can of chicken and shredded cheese. Season with salt and pepper and serve.
CLAM DIP
Recipe from: Grandma Stewart
1 can chopped clams and juice
1 - 8 oz package cream cheese
Dash of worcestershire
Dash of lemon juice
Combine all ingredients in a bowl and mix until smooth.
Serve with chips of choice.
1 can chopped clams and juice
1 - 8 oz package cream cheese
Dash of worcestershire
Dash of lemon juice
Combine all ingredients in a bowl and mix until smooth.
Serve with chips of choice.
CLAM CHOWDER
Recipe from: Grandma Stewart
1 can minced clams
1 cup finely diced potatoes
1/2 cup diced onions
1/2 cup finely diced celery
1/3 cup flour
1/2 tsp sugar
1/2 pint half and half
1/2 pint milk
1/2 cup butter
3/4 tsp salt
Pepper for taste
Prepare vegetables and place in pan for boiling. Drain clams and pour juice over vegetables and add enough water to cover vegetables. Boil until tender, DO NOT DRAIN. Place butter in a pan and melt. Add flour and form paste. Add salt, sugar, milk and half and half. Stir constantly until thickened. Add vegetables liquid and all. Stir until well blended. If too thick add more milk, if too thin add small amount of thickening (flour and water). Season to taste with salt and pepper. Makes about 2 quarts.
1 can minced clams
1 cup finely diced potatoes
1/2 cup diced onions
1/2 cup finely diced celery
1/3 cup flour
1/2 tsp sugar
1/2 pint half and half
1/2 pint milk
1/2 cup butter
3/4 tsp salt
Pepper for taste
Prepare vegetables and place in pan for boiling. Drain clams and pour juice over vegetables and add enough water to cover vegetables. Boil until tender, DO NOT DRAIN. Place butter in a pan and melt. Add flour and form paste. Add salt, sugar, milk and half and half. Stir constantly until thickened. Add vegetables liquid and all. Stir until well blended. If too thick add more milk, if too thin add small amount of thickening (flour and water). Season to taste with salt and pepper. Makes about 2 quarts.
CHOCOLATE CHIP COOKIES
Recipe from: http://www.realmomkitchen.com/
2/3 cup shortening
2/3 cup butter or margarine
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
3 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 bag chocolate chips
Cream butter, shortening and sugars together. Add eggs and vanilla and mix well. Add soda, salt and flour and mix until combined. Stir in chocolate chips. Bake at 375 on an ungreased cookie sheet for 8 to 10 minutes. Makes about 4 dozen cookies.
2/3 cup shortening
2/3 cup butter or margarine
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
3 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 bag chocolate chips
Cream butter, shortening and sugars together. Add eggs and vanilla and mix well. Add soda, salt and flour and mix until combined. Stir in chocolate chips. Bake at 375 on an ungreased cookie sheet for 8 to 10 minutes. Makes about 4 dozen cookies.
CHICKEN ROLLS
4 chicken breast, boiled and cubed (or 2 large shredded canned chicken)
1 - 8 oz pkg cream cheese
1/2 square butter
2 pkgs crescent dinner rolls
Melt butter in sauce pan, then add cream cheese and chicken, stir well.
Spread on crescent rolls, and roll.
Bake at 375 for 10-13 minutes, or until golden brown.
Garnish with gravy, optional.
1 - 8 oz pkg cream cheese
1/2 square butter
2 pkgs crescent dinner rolls
Melt butter in sauce pan, then add cream cheese and chicken, stir well.
Spread on crescent rolls, and roll.
Bake at 375 for 10-13 minutes, or until golden brown.
Garnish with gravy, optional.
CHICKEN CORDON BLEU
Recipe from: Weight Watchers.com
1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces
4 - 3/4 oz slices of lunch meat ham
3 oz swiss cheese, four 3/4 oz slices
1/4 cup all purpose flour
1/4 cup honey mustard
1/2 cup seasoned breadcrumbs, italian style
Preheat over to 400
Place chicken breasts between 2 pieces of plastic wrap and pound to 1/4 inch thickness, remove from plastic wrap. Arrange 1 slice of ham and 1 slice of cheese on each chicken breast.
Starting from shorter end of chicken, roll up breast into a tight pinwheel. Tuck in ends, secure with toothpicks.
Place flour, honey mustard and breadcrumbs in 3 separate shallow bowls. Add chicken to flour, turn to coat. Repeat coting with honey mustard and hen breadcrumbs. Place chicken on prepared baking sheet and coat top of chicken with cooking spray. Bake until chicken is golden brown and cooked through, about 40 minutes. Remove toothpicks and serve.
1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces
4 - 3/4 oz slices of lunch meat ham
3 oz swiss cheese, four 3/4 oz slices
1/4 cup all purpose flour
1/4 cup honey mustard
1/2 cup seasoned breadcrumbs, italian style
Preheat over to 400
Place chicken breasts between 2 pieces of plastic wrap and pound to 1/4 inch thickness, remove from plastic wrap. Arrange 1 slice of ham and 1 slice of cheese on each chicken breast.
Starting from shorter end of chicken, roll up breast into a tight pinwheel. Tuck in ends, secure with toothpicks.
Place flour, honey mustard and breadcrumbs in 3 separate shallow bowls. Add chicken to flour, turn to coat. Repeat coting with honey mustard and hen breadcrumbs. Place chicken on prepared baking sheet and coat top of chicken with cooking spray. Bake until chicken is golden brown and cooked through, about 40 minutes. Remove toothpicks and serve.
CHEESY PASTA TWISTS
6 cups corkscrew-shaped pasta, (rotini), cooked and drained
1 jar (24 ounces) Italian pasta sauce OR sausage and garlic Italian sauce
1 cup shredded mozzarella cheese (about 4 ounces)
1/2 cup Italian croutons, crushed
1 pound ground beef, browned and drained
Stir the pasta, beef and sauce in a 10-inch skillet and heat over medium heat until the mixture is hot and bubbling.
Reduce the heat to low. Top with cheese and crushed croutons. Cover and cook until the cheese is melted.
1 jar (24 ounces) Italian pasta sauce OR sausage and garlic Italian sauce
1 cup shredded mozzarella cheese (about 4 ounces)
1/2 cup Italian croutons, crushed
1 pound ground beef, browned and drained
Stir the pasta, beef and sauce in a 10-inch skillet and heat over medium heat until the mixture is hot and bubbling.
Reduce the heat to low. Top with cheese and crushed croutons. Cover and cook until the cheese is melted.
CARBONARA
Recipe from: 5 Ingredient Fix
Salt to taste
1/2 pound slab bacon, cut into 1/2-inch chunks
1 pound fresh or dried spinach fettuccine, or regular fettuccine
1 whole large egg, plus 2 large egg yolks, at room temperature
1 cup grated Parmigiano-Reggiano, plus more for garnish
2 teaspoons freshly cracked black pepper
2 cups baby spinach leaves (optional)
Bring a large pot of water to a boil over medium heat and salt generously. Put the bacon in a large high-sided skillet and cook over medium-high heat until crisp, about 10 minutes. Remove from the heat and reserve bacon in the pan.
When the bacon is about halfway cooked, drop the pasta into the boiling water and cook about 4 minutes for fresh or according to the package instructions if using dried.
Meanwhile, whisk the egg and yolks, 1 cup cheese and pepper together in a small bowl.
When the pasta is ready, return the skillet with the bacon to medium heat. Using a ladle, slowly whisk about 1/2 cup pasta cooking water into the egg and cheese mixture until loosened. Reserve some additional cooking water. Drain the pasta and add it to the skillet.
While tossing continually, slowly drizzle the egg mixture over the pasta until it is completely coated. Add more cooking water if pasta seems dry. Add the spinach leaves to the pan and toss until combined. Transfer the carbonara to a serving bowl and serve immediately with more cheese sprinkled over the top.
Cook's Note: The key to perfect carbonara is working while everything is piping hot; this assures the egg will cook and produce a silky, creamy sauce that sticks to the pasta.
Salt to taste
1/2 pound slab bacon, cut into 1/2-inch chunks
1 pound fresh or dried spinach fettuccine, or regular fettuccine
1 whole large egg, plus 2 large egg yolks, at room temperature
1 cup grated Parmigiano-Reggiano, plus more for garnish
2 teaspoons freshly cracked black pepper
2 cups baby spinach leaves (optional)
Bring a large pot of water to a boil over medium heat and salt generously. Put the bacon in a large high-sided skillet and cook over medium-high heat until crisp, about 10 minutes. Remove from the heat and reserve bacon in the pan.
When the bacon is about halfway cooked, drop the pasta into the boiling water and cook about 4 minutes for fresh or according to the package instructions if using dried.
Meanwhile, whisk the egg and yolks, 1 cup cheese and pepper together in a small bowl.
When the pasta is ready, return the skillet with the bacon to medium heat. Using a ladle, slowly whisk about 1/2 cup pasta cooking water into the egg and cheese mixture until loosened. Reserve some additional cooking water. Drain the pasta and add it to the skillet.
While tossing continually, slowly drizzle the egg mixture over the pasta until it is completely coated. Add more cooking water if pasta seems dry. Add the spinach leaves to the pan and toss until combined. Transfer the carbonara to a serving bowl and serve immediately with more cheese sprinkled over the top.
Cook's Note: The key to perfect carbonara is working while everything is piping hot; this assures the egg will cook and produce a silky, creamy sauce that sticks to the pasta.
BEEF TACO SKILLET
1 pound ground beef
1 can (10 3/4 ounces) tomato soup
1/2 cup salsa
1/2 cup water
6 flour tortillas (6-inch), cut into 1-inch pieces
1/2 cup shredded Cheddar cheese
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir the soup, salsa, water and tortillas in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Stir the beef mixture. Top with the cheese.
VARIATIONS:
Creamy Mexican Fiesta: Stir in 1/2 cup sour cream with the soup.
Ranchero Style: Use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of Cheddar.
1 can (10 3/4 ounces) tomato soup
1/2 cup salsa
1/2 cup water
6 flour tortillas (6-inch), cut into 1-inch pieces
1/2 cup shredded Cheddar cheese
Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir the soup, salsa, water and tortillas in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes. Stir the beef mixture. Top with the cheese.
VARIATIONS:
Creamy Mexican Fiesta: Stir in 1/2 cup sour cream with the soup.
Ranchero Style: Use corn tortillas instead of flour tortillas and shredded Mexican cheese blend instead of Cheddar.
BACON CHEDDAR PINWHEELS
Recipe from: Pillsbury.com
1 can crescent dinner rolls (or crescent refrigerated seamless dough sheet)
2 tbsp ranch dressing
1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked and crumbled
1/2 cup finely shredded cheddar cheese
1/4 cup chopped green onions
Preheat oven to 350. If using crescent rolls: unroll dough; separate into 2 long rectangles. Press each into 12x4 rectangle, firmly pressing perforations to seal. If using dough sheet: unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4 rectangle.
Spread dressing over each rectangle to edges. Sprinkle each with bacon, cheddar cheese and onions.
Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.
1 can crescent dinner rolls (or crescent refrigerated seamless dough sheet)
2 tbsp ranch dressing
1/4 cup cooked real bacon pieces or 4 slices bacon, crisply cooked and crumbled
1/2 cup finely shredded cheddar cheese
1/4 cup chopped green onions
Preheat oven to 350. If using crescent rolls: unroll dough; separate into 2 long rectangles. Press each into 12x4 rectangle, firmly pressing perforations to seal. If using dough sheet: unroll dough; cut lengthwise into 2 long rectangles. Press each into 12x4 rectangle.
Spread dressing over each rectangle to edges. Sprinkle each with bacon, cheddar cheese and onions.
Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.
ASIAN CHICKEN SALAD
Recipe from: Alicia Sainsbury
Small Bowl
2 cups mayo
1 cup sugar
½ cup white vinegar
Large Bowl
2 bags coleslaw
1/2 red onion
1 can lachoy chow mein noodles
1 bag breaded chicken strips
1 bottle real bacon pieces
1 bag colby/monterrey jack cheese (thinly shredded)
In a large bowl, combine large bowl ingredients and set aside.
In a small bowl, combine small bowl ingredients and pour into large bowl, on top of other ingredients. Stir well and serve.
Small Bowl
2 cups mayo
1 cup sugar
½ cup white vinegar
Large Bowl
2 bags coleslaw
1/2 red onion
1 can lachoy chow mein noodles
1 bag breaded chicken strips
1 bottle real bacon pieces
1 bag colby/monterrey jack cheese (thinly shredded)
In a large bowl, combine large bowl ingredients and set aside.
In a small bowl, combine small bowl ingredients and pour into large bowl, on top of other ingredients. Stir well and serve.
ALREDO SAUCE
Recipe from: Heidi Watts
1/2 cup butter
3/4 cup cream
1 cup freshly shredded parmesan cheese
Melt butter, add cream and warm. Add parmesan cheese. Melt together stirring constantly over low/medium heat.
Bring just to boiling and serve over hot pasta.
TIP: For thicker sauce add a little bit of flour.
1/2 cup butter
3/4 cup cream
1 cup freshly shredded parmesan cheese
Melt butter, add cream and warm. Add parmesan cheese. Melt together stirring constantly over low/medium heat.
Bring just to boiling and serve over hot pasta.
TIP: For thicker sauce add a little bit of flour.
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