Ingredients:
2 pkgs crescent rolls
2-8 oz. cream cheese, softened
¾ C sugar divided
1 egg, separated
1 T lemon juice
½ C pecans, chopped
Instructions:
Preheat oven to 350.
Open both packages of rolls, unroll and bring to room temp.
Stretch dough in 1st package to fit flat in the bottom of a greased 9x13 pan.
Press seams together to form solid crust.
Mix cream cheese and ½C of sugar until smooth.
Mix in the egg yolk and lemon juice, then spread over dough.
Top with 2nd pack of rolls that have been stretched and seems sealed.
Whip the egg white until frothy, then brush top of dough with egg white.
Mix remaining ¼ C. sugar with the pecans and sprinkle on top.
Bake for 20-25 min. until golden brown. Cool completely before cutting into squares.
Store in refrigerator.
Submitted by: Andrea K.
Tuesday, August 28, 2007
CHICKEN DELIGHT
Ingredients:
6-8 chicken breasts
2 cans cream of mushroom soup
2 chopped onions
2 T vinegar
2 T Worchester Sauce
2 T lemon juice
1 package Lipton Onion soup mix
Salt and pepper to taste
Instructions:
Place in crock pot.
Cook all day on low (6-8 hours) Break up chicken before serving over rice or our favorite, homemade mashed potatoes.
Submitted by: Andrea K.
I half everything and it is plenty for our family of 4 with 2 small children for 2 meals.
6-8 chicken breasts
2 cans cream of mushroom soup
2 chopped onions
2 T vinegar
2 T Worchester Sauce
2 T lemon juice
1 package Lipton Onion soup mix
Salt and pepper to taste
Instructions:
Place in crock pot.
Cook all day on low (6-8 hours) Break up chicken before serving over rice or our favorite, homemade mashed potatoes.
Submitted by: Andrea K.
I half everything and it is plenty for our family of 4 with 2 small children for 2 meals.
TWICE BAKED POTATOES
Ingredients:
8 to 10 potatoes baked “wet” with no foil
Instructions:
Scoop out potato middle and mash with:
¾ stick margarine or butter
Garlic salt to taste
2 C sour cream
1 ½ C grated cheddar cheese
1 heaping T mayonnaise
Put back in skins. Freeze or top with cheddar cheese and bake again at 350 until desired doneness.
Submitted by: Andrea K.
These are great to keep in the freezer in zip-type bags. Then pull 2 or 3 out as needed for a meal or when you grill out.
8 to 10 potatoes baked “wet” with no foil
Instructions:
Scoop out potato middle and mash with:
¾ stick margarine or butter
Garlic salt to taste
2 C sour cream
1 ½ C grated cheddar cheese
1 heaping T mayonnaise
Put back in skins. Freeze or top with cheddar cheese and bake again at 350 until desired doneness.
Submitted by: Andrea K.
These are great to keep in the freezer in zip-type bags. Then pull 2 or 3 out as needed for a meal or when you grill out.
BRUNCH EGG CASSEROLE
Ingredients:
1 lb hot sausage
6 slices bread cubed
1C shredded sharp cheddar cheese
2 C milk
6 eggs slightly beaten
1 tsp salt
Pepper to taste
1 tsp dry mustard
Instructions:
Brown and crumble sausage. Drain well. Layer bread, sausage, and cheese in well greased 9x13 casserole dish. Repeat until all is used. Pour milk into eggs. Add salt, pepper and mustard. Mix and pour over layers. Cover and place in refrigerator for 12 hours. To prepare, cook covered for 50 minutes, uncover for 10 minutes at 350.
Submitted by: Andrea K.
"I like to make this when I have company so we can wake up to a nice breakfast without making it in to morning!"
1 lb hot sausage
6 slices bread cubed
1C shredded sharp cheddar cheese
2 C milk
6 eggs slightly beaten
1 tsp salt
Pepper to taste
1 tsp dry mustard
Instructions:
Brown and crumble sausage. Drain well. Layer bread, sausage, and cheese in well greased 9x13 casserole dish. Repeat until all is used. Pour milk into eggs. Add salt, pepper and mustard. Mix and pour over layers. Cover and place in refrigerator for 12 hours. To prepare, cook covered for 50 minutes, uncover for 10 minutes at 350.
Submitted by: Andrea K.
"I like to make this when I have company so we can wake up to a nice breakfast without making it in to morning!"
SOUR CREAM COFFEE CAKE
This has been in our family for generations and is a favorite of many. It easily separates into 2 pie plates or 1 9x13 pan. It freezes great so make it ahead of time before company comes!
Ingredients:
Topping - make ahead
½ C chopped pecans
1 tsp cinnamon
1/2C brown sugar
2 C flour
¼ tsp salt
1 ¼ tsp baking powder
2 C sugar
1 C margarine
2 eggs
1 C sour cream
1 tsp vanilla
Instructions:
Make topping up ahead
Cream together sugar & margarine and other weet ingredients
Mix dry ingredients-then fold into batter
Pour half of batter into well greased 9x13 pan. Sprinkle half of topping over batter-then repeat.(Go easy on the batter for the first half so you have enough to cover for the second layer)
Bake 45 to 50 minutes at 325
Submitted by: Andrea K.
Ingredients:
Topping - make ahead
½ C chopped pecans
1 tsp cinnamon
1/2C brown sugar
2 C flour
¼ tsp salt
1 ¼ tsp baking powder
2 C sugar
1 C margarine
2 eggs
1 C sour cream
1 tsp vanilla
Instructions:
Make topping up ahead
Cream together sugar & margarine and other weet ingredients
Mix dry ingredients-then fold into batter
Pour half of batter into well greased 9x13 pan. Sprinkle half of topping over batter-then repeat.(Go easy on the batter for the first half so you have enough to cover for the second layer)
Bake 45 to 50 minutes at 325
Submitted by: Andrea K.
PEANUT BUTTER CHOCOLATE TREATS
PEANUT BUTTER CHOCOLATE TREATS
Ingredients:
Ritz Crackers
Creamer Peanut Butters
Chocolate Bark/Candy Coating
Instructions:
You need a large space on your counter, and I cover it with wax paper to make clean up easy. Empty the cubes of chocolate into a glass mixing bowl and microwave a minute at a time until melted. Take ritz crackers and put some creamy peanut butter on top. Then drop the crackers into the chocolate and use a spoon to cover them completely. You will need a tong to lift the cookies out of the chocolate and let the excess drip off into the bowl. I place them on cookies sheets that I've covered with wax paper, and then put the cookie sheets in the refrigerator to harden. They harden within an hour, and you can take them off and place in a container.
Source: Cathy P.
Submitted by: Caroline G.
"Cathy P. made these and I couldn't believe how amazing they tasted. They are just like a Reese Peanut Butter Cup. They are so easy to make and are wonderful for Christmas Cookie Exchange Parties, gifts of food or a special treat for the family. They store well in the fridge in a covered container."
Ingredients:
Ritz Crackers
Creamer Peanut Butters
Chocolate Bark/Candy Coating
Instructions:
You need a large space on your counter, and I cover it with wax paper to make clean up easy. Empty the cubes of chocolate into a glass mixing bowl and microwave a minute at a time until melted. Take ritz crackers and put some creamy peanut butter on top. Then drop the crackers into the chocolate and use a spoon to cover them completely. You will need a tong to lift the cookies out of the chocolate and let the excess drip off into the bowl. I place them on cookies sheets that I've covered with wax paper, and then put the cookie sheets in the refrigerator to harden. They harden within an hour, and you can take them off and place in a container.
Source: Cathy P.
Submitted by: Caroline G.
"Cathy P. made these and I couldn't believe how amazing they tasted. They are just like a Reese Peanut Butter Cup. They are so easy to make and are wonderful for Christmas Cookie Exchange Parties, gifts of food or a special treat for the family. They store well in the fridge in a covered container."
Monday, August 27, 2007
MEXICAN PINWHEELS
MEXICAN PINWHEELS
Ingredients:
8 oz. cream cheese
1/2 cup sour cream
4 oz. can chopped green chilies
1/2 cup shredded cheddar cheese
2 tablespoons picante sauce
Small jar pimento
Dash of garlic salt
Dash of onion powder
4-6 flour tortillas
Instructions:
Mix all together and spread finely on flour tortillas. Roll and refridgerate overnight. Cut into 1/2 inch slices and enjoy.
Source: Unknown
Submitted by: Candy M.
Ingredients:
8 oz. cream cheese
1/2 cup sour cream
4 oz. can chopped green chilies
1/2 cup shredded cheddar cheese
2 tablespoons picante sauce
Small jar pimento
Dash of garlic salt
Dash of onion powder
4-6 flour tortillas
Instructions:
Mix all together and spread finely on flour tortillas. Roll and refridgerate overnight. Cut into 1/2 inch slices and enjoy.
Source: Unknown
Submitted by: Candy M.
COWBOY CAVIAR
COWBOY CAVIAR
Ingredients:
1 can shoepeg corn
1 can blackeyed peas-drain and rinse
1 avacado-chopped
2/3 cup chopped green onion
Blend the following in blender:
1/4 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic-pressed
3/4 tsp.salt
1/8 tsp. pepper
1 tsp. cumin
Directions:
Pour blended mixture over other ingredients. Refrigerate. Serve with tortilla chips. The Tostito Scoops work real well.
Source: Unknown
Submitted by: Candy M.
Ingredients:
1 can shoepeg corn
1 can blackeyed peas-drain and rinse
1 avacado-chopped
2/3 cup chopped green onion
Blend the following in blender:
1/4 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic-pressed
3/4 tsp.salt
1/8 tsp. pepper
1 tsp. cumin
Directions:
Pour blended mixture over other ingredients. Refrigerate. Serve with tortilla chips. The Tostito Scoops work real well.
Source: Unknown
Submitted by: Candy M.
SURPRISE COOKIE POPS
SURPRISE COOKIE POPS
Ingredients:
2 Milky way candy bars
12 Popsicle sticks
1 tube chocolate chip cookie dough
Instructions:
Cut each candy bar widthwise into six pieces; insert a Popsicle stick into each. Cut cookie dough into 12 pieces. Flatten dough; wrap each peice around each candy car piece, forming a ball.
Place 3 in. apart on ungreased baking sheets. Bake at 350 for 13-15 min. Cool for 3 min. before moving to wire racks. Yield: 1 dozen
Source: Susan M.
Submitted by: Caroline G.
"Susan made these for my family and they are incredible. Since then I have made them with popsicle sticks and also as giant cookies for Glenn's study group. They are truly amazing and make a great gift or party favor."
Ingredients:
2 Milky way candy bars
12 Popsicle sticks
1 tube chocolate chip cookie dough
Instructions:
Cut each candy bar widthwise into six pieces; insert a Popsicle stick into each. Cut cookie dough into 12 pieces. Flatten dough; wrap each peice around each candy car piece, forming a ball.
Place 3 in. apart on ungreased baking sheets. Bake at 350 for 13-15 min. Cool for 3 min. before moving to wire racks. Yield: 1 dozen
Source: Susan M.
Submitted by: Caroline G.
"Susan made these for my family and they are incredible. Since then I have made them with popsicle sticks and also as giant cookies for Glenn's study group. They are truly amazing and make a great gift or party favor."
BANANA BREAD
Ingredients:
3 medium or 4 small bananas
1 C sugar
½ stick melted butter(cooled)
1 egg
1 ½ C plain flour
1 tsp. baking soda
1 tsp salt
Chopped pecans or walnuts(optional)
Instructions:
Preheat oven to 325
Combine 1st 4 ingredients-mix well
Combine dry ingredients and add slowly to banana mixture
Pour into a greased loaf pan and bake for about 1 hour or until toothpick comes out clean. To make muffins, bake at 325 and check for doneness after 12-15 minutes.
Submitted by: Andrea K.
"I always triple this and freeze a couple loaves".
3 medium or 4 small bananas
1 C sugar
½ stick melted butter(cooled)
1 egg
1 ½ C plain flour
1 tsp. baking soda
1 tsp salt
Chopped pecans or walnuts(optional)
Instructions:
Preheat oven to 325
Combine 1st 4 ingredients-mix well
Combine dry ingredients and add slowly to banana mixture
Pour into a greased loaf pan and bake for about 1 hour or until toothpick comes out clean. To make muffins, bake at 325 and check for doneness after 12-15 minutes.
Submitted by: Andrea K.
"I always triple this and freeze a couple loaves".
SCALLOPED PINEAPPLE
Ingredients:
1 can crushed pineapple
1 C sugar
1 stick butter
¼ C water
6 slices bread (tear apart into pieces)
Instructions:
Heat in large crock pot for 2 hours before serving. I always double this. It is a favorite at large family meals like Easter with ham. It is also a hit at parties or open house type events because it is so easy and stays hot for hours.
Submitted by: Andrea K.
1 can crushed pineapple
1 C sugar
1 stick butter
¼ C water
6 slices bread (tear apart into pieces)
Instructions:
Heat in large crock pot for 2 hours before serving. I always double this. It is a favorite at large family meals like Easter with ham. It is also a hit at parties or open house type events because it is so easy and stays hot for hours.
Submitted by: Andrea K.
OREO TRUFFLES
OREO TRUFFLES
Ingredients:
1 lb. Oreo Cookies (crushed)
8 ounces of cream cheese (softened)
1 lb. Vanilla favored candy coating
Instructions:
In a large mixing bowl, combine the crushed cookies and cream cheese to form a stiff dough. Roll into 1-inch diamter balls. Place the cookie balls on a waxed paper cookie sheet and put them in the freezer for 15 minutes. When the 15 minutes is up, melt the vanilla candy coating in the microwave. Remove the tray from the freezer. One at a time put the cookie balls on the tines of a fork and dip them until covered in the melted coating. Allow the excess coating to drip off, and put each completed truffle on a waxed paper covered cookie sheet until the coating is set.
Freezing directions:
When the candy coating is set, put the truffles in a freezer bag or rigid container. Seal, label and freezer.
Serving:
Thaw truffles for a few minutes on the counter, and serve. Keep any leftovers in the refrigerator.
Source: http://www.30daygourmet.com/
Submitted by: Caroline G.
Variations: You can use peanut butter in place of the cream cheese. Try chocloate coating or chocolate chips in place of the vanilla coating.
"These are so easy to make and can be made ahead of time for a party, gifts of food etc. They are great to have on hand in the freezer for any event that arises."
Ingredients:
1 lb. Oreo Cookies (crushed)
8 ounces of cream cheese (softened)
1 lb. Vanilla favored candy coating
Instructions:
In a large mixing bowl, combine the crushed cookies and cream cheese to form a stiff dough. Roll into 1-inch diamter balls. Place the cookie balls on a waxed paper cookie sheet and put them in the freezer for 15 minutes. When the 15 minutes is up, melt the vanilla candy coating in the microwave. Remove the tray from the freezer. One at a time put the cookie balls on the tines of a fork and dip them until covered in the melted coating. Allow the excess coating to drip off, and put each completed truffle on a waxed paper covered cookie sheet until the coating is set.
Freezing directions:
When the candy coating is set, put the truffles in a freezer bag or rigid container. Seal, label and freezer.
Serving:
Thaw truffles for a few minutes on the counter, and serve. Keep any leftovers in the refrigerator.
Source: http://www.30daygourmet.com/
Submitted by: Caroline G.
Variations: You can use peanut butter in place of the cream cheese. Try chocloate coating or chocolate chips in place of the vanilla coating.
"These are so easy to make and can be made ahead of time for a party, gifts of food etc. They are great to have on hand in the freezer for any event that arises."
OVERNIGHT BUBBLE BREAD
OVERNIGHT BUBBLE BREAD
Ingredients:
1/2 cup pecan halves
18 frozen dinner rolls
1 (3.4 ounce) package instant butterscotch pudding mix
1/2 cup butter
1/2 cup brown sugar
Instructions:
Generously butter a 9 x 13 inch baking pan. Sprinkle pecans in bottom of pan. Place frozen dinner rolls in a single layer on top of pecans. Sprinkle dry pudding mix over the top.
Combine butter and brown sugar in a small saucepan. Heat until boiling then pour over rolls. Cover with plastic wrap or wax paper and allow to stand overnight (on counter).
In the morning, preheat the oven to 350 degrees and bake for 20 to 30 minutes until golden brown.
Source: http://www.allrecipes.com/
Submitted by: Caroline G
"I have made this with the pecans and without. My boys are not big pecan eaters so I tend to make it without. I have also made a full 9 x 13 pan and then made 8 x 8 at times (halved the ingredients listed above). It is easy and the family loves it for a special, easy breakfast."
Ingredients:
1/2 cup pecan halves
18 frozen dinner rolls
1 (3.4 ounce) package instant butterscotch pudding mix
1/2 cup butter
1/2 cup brown sugar
Instructions:
Generously butter a 9 x 13 inch baking pan. Sprinkle pecans in bottom of pan. Place frozen dinner rolls in a single layer on top of pecans. Sprinkle dry pudding mix over the top.
Combine butter and brown sugar in a small saucepan. Heat until boiling then pour over rolls. Cover with plastic wrap or wax paper and allow to stand overnight (on counter).
In the morning, preheat the oven to 350 degrees and bake for 20 to 30 minutes until golden brown.
Source: http://www.allrecipes.com/
Submitted by: Caroline G
"I have made this with the pecans and without. My boys are not big pecan eaters so I tend to make it without. I have also made a full 9 x 13 pan and then made 8 x 8 at times (halved the ingredients listed above). It is easy and the family loves it for a special, easy breakfast."
DOUBLE DARE SQUARES
DOUBLE DARE SQUARES
Ingredients:
2 cups (12 ounce package) semi-sweet chocolate chips
9 cups (16 ounce package) mini. marshmallows
1/2 cup creamy or chunky peanut butter
1 cup dry-roated peanuts
Instructions:
Lightly grease a 13x9 baking pan and set aside. In a large saucepan over low heat, melt the chocolate chips and peanut butter together, stirring constantly.
Allow to cool for 5 minutes.
Gently stir in marshmallows and peanuts.
Pour mixture into prepared pan and refrigerate bars for 30 minutes, or until firm.
Then using a lightly oiled knife, cut into squares.
Preparation time is only 10 minutes.
Source: Target
Submitted by: Caroline G.
"These are so easy and fabulous for parties, gifts of food or a special treat."
Ingredients:
2 cups (12 ounce package) semi-sweet chocolate chips
9 cups (16 ounce package) mini. marshmallows
1/2 cup creamy or chunky peanut butter
1 cup dry-roated peanuts
Instructions:
Lightly grease a 13x9 baking pan and set aside. In a large saucepan over low heat, melt the chocolate chips and peanut butter together, stirring constantly.
Allow to cool for 5 minutes.
Gently stir in marshmallows and peanuts.
Pour mixture into prepared pan and refrigerate bars for 30 minutes, or until firm.
Then using a lightly oiled knife, cut into squares.
Preparation time is only 10 minutes.
Source: Target
Submitted by: Caroline G.
"These are so easy and fabulous for parties, gifts of food or a special treat."
WATERGATE SALAD
WATERGATE SALAD
Ingredients:
2 packages (4oz each) pistachio flavor instant pudding & pie filling
2 cans (20 oz each) crushed pineapple in juice, undrained
2 cups miniature marshmallows
1 cup chopped pecans
3 cups (8oz) thawed cool whip topping
Instructions:
Mix dry pudding mix, pineapple marshmallows, and pecans in large bowl until well blended. Gently stir in whipped topping, and cover. Refridgerate for 1 hour, or until ready to serve. Can garnish with swirls of additional cool whip and chopped pecans if desired.
Source: Adele's mother-in-law (Betty K.)
Submitted by: Adele K.
"I got this recipe from my Mother-in-law, Betty K., who is the best cook & baker I know. Another good one for pot-luck dinners."
Ingredients:
2 packages (4oz each) pistachio flavor instant pudding & pie filling
2 cans (20 oz each) crushed pineapple in juice, undrained
2 cups miniature marshmallows
1 cup chopped pecans
3 cups (8oz) thawed cool whip topping
Instructions:
Mix dry pudding mix, pineapple marshmallows, and pecans in large bowl until well blended. Gently stir in whipped topping, and cover. Refridgerate for 1 hour, or until ready to serve. Can garnish with swirls of additional cool whip and chopped pecans if desired.
Source: Adele's mother-in-law (Betty K.)
Submitted by: Adele K.
"I got this recipe from my Mother-in-law, Betty K., who is the best cook & baker I know. Another good one for pot-luck dinners."
SKILLET STUFFED CABBAGE (BEEF)
SKILLET STUFFED CABBAGE
Ingredients:
1 small head green cabbage
1 can (28 oz) diced tomatoes
1 lbs (90% lean) ground beef
1 package (8.8 oz) heat-and-serve precooked rice pilaf (do not heat)
1 cup loosely packed fresh mint leaves (coarsely chopped)
Instructions:
Transfer 1 cup canned tomatoes with some juice to medium bowl. Pour remaining tomatoes with juice into nonstick 12-inch or larger skillet. Toss the tomatoes in bowl, add beef. rice, mint, a little salt and pepper, mix to blend. Remove at least 8 large cabbage leaves from head. Hold cabbage leaf like a bowl (even fold over to hold mixture), Spoon about half cup of meat mixture into center of each leaf, arrange open side up in skillet, over tomatoes. Pack them all in snug, then cover skillet and cook over medium-high heat for 20-30 minutes, until beef loses its pink
color. Place 1 or 2 stuffed cabbage leaves on each plate, and spoon tomato sauce from skillet over cabbage.
Source: Magazine
Submitted by: Adele K.
"This was from a magazine, and even the kids will eat it, cabbage and all. It's so filling, and needs no sides along with it. The hardest part of this dish, is trying to pry the cabbage leaves away without tearing, so I try to hold each separated leaf under warm running water, whilst gently prying it away. If you tear some, just fold over, or use 2 leaves inside one another to cover tear."
Ingredients:
1 small head green cabbage
1 can (28 oz) diced tomatoes
1 lbs (90% lean) ground beef
1 package (8.8 oz) heat-and-serve precooked rice pilaf (do not heat)
1 cup loosely packed fresh mint leaves (coarsely chopped)
Instructions:
Transfer 1 cup canned tomatoes with some juice to medium bowl. Pour remaining tomatoes with juice into nonstick 12-inch or larger skillet. Toss the tomatoes in bowl, add beef. rice, mint, a little salt and pepper, mix to blend. Remove at least 8 large cabbage leaves from head. Hold cabbage leaf like a bowl (even fold over to hold mixture), Spoon about half cup of meat mixture into center of each leaf, arrange open side up in skillet, over tomatoes. Pack them all in snug, then cover skillet and cook over medium-high heat for 20-30 minutes, until beef loses its pink
color. Place 1 or 2 stuffed cabbage leaves on each plate, and spoon tomato sauce from skillet over cabbage.
Source: Magazine
Submitted by: Adele K.
"This was from a magazine, and even the kids will eat it, cabbage and all. It's so filling, and needs no sides along with it. The hardest part of this dish, is trying to pry the cabbage leaves away without tearing, so I try to hold each separated leaf under warm running water, whilst gently prying it away. If you tear some, just fold over, or use 2 leaves inside one another to cover tear."
Sunday, August 26, 2007
ZESTY ITALIAN CHICKEN
ZESTY ITALIAN CHICKEN
Ingredients:
4 skinless, boneless chicken breast halves
4 tbspn all-purpose flour
1 tspn dried Italian seasoning
1 tbspn extra-virgin olive oil
quarter tspn black pepper
Sauce:
3 garlic cloves, minced
1 tbspn chopped fresh flat-leaf parsley
quarter cup fat-free, less-sodium chicken broth
quarter cup reduced-fat Italian dressing
Zest and juice of half a lemon
Instructions:
Preheat oven to 350 F.
Combine flour, Italian seasoning, and pepper in a bowl. Dry chicken breasts with paper towel, then coat them with flour mixture. Shake off excess flour. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 3 minutes on each side, or until golden brown. Remove chicken from skillet and place in ovenproof dish, bake 10-12 minutes. About 3 minutes before chicken is done, make the sauce. Reheat skillet over medium heat, add garlic, and saute 1 minute. Add broth and simmer until reduced by half. Add lemon zest, juice, and dressing, cook another minute, and add parsley. Remove from heat, remove chicken breasts from oven. Spoon the sauce over chicken and serve.
Source: I got this recipe from a health magazine
Submitted by: Adele K.
"This one we cook often, it always impresses guests. I like this recipe with Near East brand, whole grain, roasted pecan & garlic flavored rice."
Ingredients:
4 skinless, boneless chicken breast halves
4 tbspn all-purpose flour
1 tspn dried Italian seasoning
1 tbspn extra-virgin olive oil
quarter tspn black pepper
Sauce:
3 garlic cloves, minced
1 tbspn chopped fresh flat-leaf parsley
quarter cup fat-free, less-sodium chicken broth
quarter cup reduced-fat Italian dressing
Zest and juice of half a lemon
Instructions:
Preheat oven to 350 F.
Combine flour, Italian seasoning, and pepper in a bowl. Dry chicken breasts with paper towel, then coat them with flour mixture. Shake off excess flour. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 3 minutes on each side, or until golden brown. Remove chicken from skillet and place in ovenproof dish, bake 10-12 minutes. About 3 minutes before chicken is done, make the sauce. Reheat skillet over medium heat, add garlic, and saute 1 minute. Add broth and simmer until reduced by half. Add lemon zest, juice, and dressing, cook another minute, and add parsley. Remove from heat, remove chicken breasts from oven. Spoon the sauce over chicken and serve.
Source: I got this recipe from a health magazine
Submitted by: Adele K.
"This one we cook often, it always impresses guests. I like this recipe with Near East brand, whole grain, roasted pecan & garlic flavored rice."
EASY MEATLOAF
EASY MEATLOAF
Ingredients:
2 lbs. lean ground beef
one half cup finely chopped onion
1 jar spaghetti sauce (14 oz)
1 box savory herb stove top
1 cup water
2 beaten eggs
Instructions:
Preheat oven to 400 F.
Mix ground beef, water, eggs, box of stove top mix, one quarter cup of spaghetti sauce, and onion. When well mixed, shape the meat mixture into 4 - 6 small oval loaves, place into shallow casserole dish, then top with remaining spaghetti sauce. Bake for 30 minutes, or until loaves are no longer pink in centers.
Ingredients:
2 lbs. lean ground beef
one half cup finely chopped onion
1 jar spaghetti sauce (14 oz)
1 box savory herb stove top
1 cup water
2 beaten eggs
Instructions:
Preheat oven to 400 F.
Mix ground beef, water, eggs, box of stove top mix, one quarter cup of spaghetti sauce, and onion. When well mixed, shape the meat mixture into 4 - 6 small oval loaves, place into shallow casserole dish, then top with remaining spaghetti sauce. Bake for 30 minutes, or until loaves are no longer pink in centers.
Source: Unknown
Submitted by: Adele K.
"Sometimes I sprinkle grated cheese ontop of loaves 10 minutes before they're ready. I find this a quick easy recipe for when we need to eat within an hour."
BROCCOLI CASSEROLE
BROCCOLI CASSEROLE
Ingredients:
1 package frozen broccoli, cooked and drained
2 cups shredded mild cheddar cheese
2 cups cooked rice
1/2 cup butter flavored cracker cumbs
Instructions:
Combine all ingredients except cracker crumbs, in a greased casserole dish.
Top with cracker crumbs, and bake on 350 F. until heated through.
Source: Friend
Submitted by: Adele K.
"This recipe was given by a friend, it's a great one for taking to a pot luck dinner."
Ingredients:
1 package frozen broccoli, cooked and drained
2 cups shredded mild cheddar cheese
2 cups cooked rice
1/2 cup butter flavored cracker cumbs
Instructions:
Combine all ingredients except cracker crumbs, in a greased casserole dish.
Top with cracker crumbs, and bake on 350 F. until heated through.
Source: Friend
Submitted by: Adele K.
"This recipe was given by a friend, it's a great one for taking to a pot luck dinner."
CHICKEN PUFF APPETIZERS
CHICKEN PUFF APPETIZERS
Ingredients:
Puffs:
2 Tablespoons Butter
1/4 Cup boiling water
1/4 Cup flour
dash salt
1 egg
1/4 Cup shredded Swiss cheese
Instructions:
Melt butter in 1/4 cup boiling water. Add flour and salt. Stir vigorously. Cook and stir till mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Add egg and beat vigorously until smooth. Stir in cheese. Drop 1 level tsp. dough onto greased baking sheet. Bake 20 min. at 400. Cool and split.
Filling:
2 cups finely chopped cooked chicken
1/4 cup finely chopped celery
2 tablespoons chopped pimiento (optional)
2 Tablespoons dry white wine
1/4 cup mayo
1/2 teaspoon salt
dash pepper
Combine all ingredients. Fill each puff with 2 teaspoon filling.
Ingredients:
Puffs:
2 Tablespoons Butter
1/4 Cup boiling water
1/4 Cup flour
dash salt
1 egg
1/4 Cup shredded Swiss cheese
Instructions:
Melt butter in 1/4 cup boiling water. Add flour and salt. Stir vigorously. Cook and stir till mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Add egg and beat vigorously until smooth. Stir in cheese. Drop 1 level tsp. dough onto greased baking sheet. Bake 20 min. at 400. Cool and split.
Filling:
2 cups finely chopped cooked chicken
1/4 cup finely chopped celery
2 tablespoons chopped pimiento (optional)
2 Tablespoons dry white wine
1/4 cup mayo
1/2 teaspoon salt
dash pepper
Combine all ingredients. Fill each puff with 2 teaspoon filling.
Source: Unknown
Submitted by: Julie U.
CHEESY BREAD
CHEESY BREAD
Ingredients:
1 large round sourdough bread
1 lb. Monterey jack cheese
1 stick butter
2 Tablespoons garlic
1/2 teaspoon thyme
1 Tablespoon poppy seeds
1 Tablespoon parsley flakes
Instructions:
Score bread into 2 inch squares. Slice cheese into stripes; melt butter and add spices. Brush butter sauce into the cuts of bread. Lay slices of cheese into cuts, brush top with remaining butter sauce.
Bake at 350 for 35 min. sealed in foil, then 15 min. with foil opened.
Source: Tonya S.
Submitted by: Julie U.
Ingredients:
1 large round sourdough bread
1 lb. Monterey jack cheese
1 stick butter
2 Tablespoons garlic
1/2 teaspoon thyme
1 Tablespoon poppy seeds
1 Tablespoon parsley flakes
Instructions:
Score bread into 2 inch squares. Slice cheese into stripes; melt butter and add spices. Brush butter sauce into the cuts of bread. Lay slices of cheese into cuts, brush top with remaining butter sauce.
Bake at 350 for 35 min. sealed in foil, then 15 min. with foil opened.
Source: Tonya S.
Submitted by: Julie U.
BAVARIAN APPLE TORTE
BAVARIAN APPLE TORTE
Press into 9-10 inch springform pan.
Filling:
2- 8oz. pkg cream cheese softened
1/4 cup sugar
2 eggs
3/4 tsp vanilla
Beat cream cheese and sugar. Add eggs and vanillaMix well. Our over crust.
Topping:
3 Cups thinly sliced peeled apple
1/2 Cup sugar
1 tsp cinnamon
Spoon over filling.
Bake at 350 for 55-65 minutes. (center will be set). Cool. Refrigerate.
Source: Julie's Mom
Submitted by: Julie U.
Ingredients:
1 Pillsbury prepared pie crustPress into 9-10 inch springform pan.
Filling:
2- 8oz. pkg cream cheese softened
1/4 cup sugar
2 eggs
3/4 tsp vanilla
Beat cream cheese and sugar. Add eggs and vanillaMix well. Our over crust.
Topping:
3 Cups thinly sliced peeled apple
1/2 Cup sugar
1 tsp cinnamon
Spoon over filling.
Bake at 350 for 55-65 minutes. (center will be set). Cool. Refrigerate.
Source: Julie's Mom
Submitted by: Julie U.
HONEY LIME FRUIT SALAD
HONEY LIME FRUIT SALAD
Ingredients:
1/2 cup honey
1/2 cup frozen (thawed) limeade concentrate
1 Tablespoon poppy seed
8 cups fresh fruit
1/2 cup slivered almonds, toasted
Instructions:
Mix honey, limeade and poppy seed in large bowl. Carefully toss fruit with honey mixture. Sprinkle with almonds.
Source: Unknown
Submitted by: Julie U.
Ingredients:
1/2 cup honey
1/2 cup frozen (thawed) limeade concentrate
1 Tablespoon poppy seed
8 cups fresh fruit
1/2 cup slivered almonds, toasted
Instructions:
Mix honey, limeade and poppy seed in large bowl. Carefully toss fruit with honey mixture. Sprinkle with almonds.
Source: Unknown
Submitted by: Julie U.
ORANGE OVEN CHICKEN
ORANGE OVEN CHICKEN
1/4 cup margarine melted
1 small can orange juice (frozen 6oz)
1/4 cup honey
3/4 cup bread crumbs
1/2 cup flour
1/4 teaspoon thyme
1/2 teaspoon salt
Instructions:
Brush Chicken with marg. Combine orange juice (frozen) and honey in a shallow dish. Mix bread crumbs, flour, thyme and salt. Roll chicken in orange/ honey mixture, then in bread mix. Place in a large baking dish, coated with non stick spray. Drizzle with any remaining honey mixture. Bake at 375 for 45-50 minutes.
Ingredients:
4 chicken breasts (boneless, skinless)1/4 cup margarine melted
1 small can orange juice (frozen 6oz)
1/4 cup honey
3/4 cup bread crumbs
1/2 cup flour
1/4 teaspoon thyme
1/2 teaspoon salt
Instructions:
Brush Chicken with marg. Combine orange juice (frozen) and honey in a shallow dish. Mix bread crumbs, flour, thyme and salt. Roll chicken in orange/ honey mixture, then in bread mix. Place in a large baking dish, coated with non stick spray. Drizzle with any remaining honey mixture. Bake at 375 for 45-50 minutes.
Source: Unknown
Submitted by: Julie U.
PORK TENDERLOIN
PORK TENDERLOIN
Ingredients:
4 cloves minced garlic, and
2 tablespoons soy sauce in a small dish.
Baste the top of the tenderloin.
Bake 30-35 minutes at 350 degrees. Take out of oven and spread 1/2 jar Smucker's pineapple preserves on top. Cook another 10-15 minutes until done.
Source: Jenn S. (Sister-in-law)
Submitted by: Julie U.
Ingredients:
2 tablespoons creamy peanut butter
4 cloves minced garlic
2 tablespoons of soy sauce
1/2 jar Smucker's pineapple preserve
Pork Tenderloin
Instructions:
Mix 2 tablespoons creamy peanut butter4 cloves minced garlic, and
2 tablespoons soy sauce in a small dish.
Baste the top of the tenderloin.
Bake 30-35 minutes at 350 degrees. Take out of oven and spread 1/2 jar Smucker's pineapple preserves on top. Cook another 10-15 minutes until done.
Source: Jenn S. (Sister-in-law)
Submitted by: Julie U.
SKILLET STEW
SKILLET STEW
Ingredients:
5 bacon strips, cooked
1 onion, sauteed
olive oil
1 to 1-1/2 lbs. smoked kielbasa (fully cooked), thinly sliced
2 - 15.5 oz. cans great northern beans, undrained
2 - 8 oz. cans tomato sauce
1 can chopped green chiles
2 medium carrots, thinly sliced
1/2 green pepper, chopped
1/2 tsp. Italian seasoning
1/2 tsp. dried thyme
1/8 tsp. pepper
Instructions:
In a large skillet, cook sausage in a couple of tablespoons of olive oil. Add remaining ingredients except bacon and bring to a boil. Reduce heat, cover and simmer for 45 minutes, stirring occassionally. Crumble bacon. Serve hot with bacon on top.
Source: Unknown
Submitted by: Susan M.
Ingredients:
5 bacon strips, cooked
1 onion, sauteed
olive oil
1 to 1-1/2 lbs. smoked kielbasa (fully cooked), thinly sliced
2 - 15.5 oz. cans great northern beans, undrained
2 - 8 oz. cans tomato sauce
1 can chopped green chiles
2 medium carrots, thinly sliced
1/2 green pepper, chopped
1/2 tsp. Italian seasoning
1/2 tsp. dried thyme
1/8 tsp. pepper
Instructions:
In a large skillet, cook sausage in a couple of tablespoons of olive oil. Add remaining ingredients except bacon and bring to a boil. Reduce heat, cover and simmer for 45 minutes, stirring occassionally. Crumble bacon. Serve hot with bacon on top.
Source: Unknown
Submitted by: Susan M.
GRANOLA FUDGE CLUSTERS
GRANOLA FUDGE CLUSTERS
Ingredients:
1 cup semisweet chocolate chips
1 cup butterscotch chips
1-1/4 cups granola cereal without raisins
1 cup chopped walnuts
Instructions:
In a microwave safe bowl, melt the chocolate and butterscotch chips; stir until smooth. Stir in granola and walnuts. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate for 15 minutes or until firm. Yield: about 2-1/2 dozen
Source: Unknown
Submitted by: Susan M.
Ingredients:
1 cup semisweet chocolate chips
1 cup butterscotch chips
1-1/4 cups granola cereal without raisins
1 cup chopped walnuts
Instructions:
In a microwave safe bowl, melt the chocolate and butterscotch chips; stir until smooth. Stir in granola and walnuts. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate for 15 minutes or until firm. Yield: about 2-1/2 dozen
Source: Unknown
Submitted by: Susan M.
SQUASH CASSEROLE
SQUASH CASSEROLE
Ingredients:
3 lb. yellow summer squash
2 carrots
2 onions (from freezer, thawed)
1 can cream of chicken soup
1 cup sour cream
1 small jar diced pimiento
1 stick butter
18 oz. Pepperidge Farm stuffing mix
Instructions:
Wash and slice all vegetables except onions. Put all in a large sauce pan or Dutch oven, salt to taste, and cover with water. Boil until tender. Add onions, drain, mash together, and cool.
Mix soup, sour cream, and pimiento. Add to vegetables and mix well.
In a skillet, melt the butter and mix in the stuffing mix. Spray two 9x9 pans with cooking spray. Spread bottom of each pan with 1/4 of the stuffing mixture. Spread 1/2 of the vegetable mixture in each pan, then cover each with half of the remaining stuffing mixture. Freeze one pan and bake the other at 375° for 45 minutes.
Source: Unknown
Submitted by: Susan M.
Ingredients:
3 lb. yellow summer squash
2 carrots
2 onions (from freezer, thawed)
1 can cream of chicken soup
1 cup sour cream
1 small jar diced pimiento
1 stick butter
18 oz. Pepperidge Farm stuffing mix
Instructions:
Wash and slice all vegetables except onions. Put all in a large sauce pan or Dutch oven, salt to taste, and cover with water. Boil until tender. Add onions, drain, mash together, and cool.
Mix soup, sour cream, and pimiento. Add to vegetables and mix well.
In a skillet, melt the butter and mix in the stuffing mix. Spray two 9x9 pans with cooking spray. Spread bottom of each pan with 1/4 of the stuffing mixture. Spread 1/2 of the vegetable mixture in each pan, then cover each with half of the remaining stuffing mixture. Freeze one pan and bake the other at 375° for 45 minutes.
Source: Unknown
Submitted by: Susan M.
RED AND WHITE TORTELLINI
RED AND WHITE TORTELLINI
Ingredients:
2 (10 oz.) pkgs. refrigerated or frozen cheese tortellini, uncooked
28 oz. jar spaghetti sauce
1 cup water
12 oz. jar alfredo four cheese sauce
2 cups shredded mozzarella cheese
Instructions:
Preheat oven to 350 degrees. In 3 quart glass baking dish, mix tortellini, spaghetti sauce, and water. Make sure all tortellini is coated with sauce. Drop cheese sauce by spoonfuls over casserole. Sprinkle with mozzarella cheese. Cover tightly with foil and bake at 350 degrees for 1 hour. Uncover and bake 10 minutes longer, until tortellini is tender.
Serves 8
Source: About.com
Submitted by: Susan M
Ingredients:
2 (10 oz.) pkgs. refrigerated or frozen cheese tortellini, uncooked
28 oz. jar spaghetti sauce
1 cup water
12 oz. jar alfredo four cheese sauce
2 cups shredded mozzarella cheese
Instructions:
Preheat oven to 350 degrees. In 3 quart glass baking dish, mix tortellini, spaghetti sauce, and water. Make sure all tortellini is coated with sauce. Drop cheese sauce by spoonfuls over casserole. Sprinkle with mozzarella cheese. Cover tightly with foil and bake at 350 degrees for 1 hour. Uncover and bake 10 minutes longer, until tortellini is tender.
Serves 8
Source: About.com
Submitted by: Susan M
BLUEBERRY FRENCH TOAST
BLUEBERRY FRENCH TOAST
Ingredients:
6 slices of french bread, cubed
8 ounce package of cream cheese, cubed
1-21 ounce can of blueberry pie filling, divided
6 eggs
1/4 cup of maple syrup
1 cup milk
1/2 teaspoon cinnamon
Instructions:
Butter 8 x 8 dish. Place half the bread cubes in the prepared dish. Scatter cream cheese cubes over the first layer of bread cubes. Spoon half the can of pie filling in dollops over top and complete layering with remaining bread cubes. In medium bowl combine eggs, maple syrup, and milk. Whisk until well blened. Pour over existing layers. Spread remaining blueberry pie filling over top, then sprinkle with cinnamon.
Preheat over at 350 degrees. Cover dish with foil and bake for 30 mins. Remove foil from dish and continue baking uncovered for an additional 30 minutes.
***I used reduced fat cream cheese, skim milk and didn't butter the dish to try to cut back a bit on the calories. Also, didn't use pie filling, just real blueberries.
This can be made the night prior so that the eggs and maple syrup have the opportunity to soak in.
Source: Unknown
Submitted by: Caroline G.
"This is a fabulous brunch/breakfast when you have out of town guests."
Ingredients:
6 slices of french bread, cubed
8 ounce package of cream cheese, cubed
1-21 ounce can of blueberry pie filling, divided
6 eggs
1/4 cup of maple syrup
1 cup milk
1/2 teaspoon cinnamon
Instructions:
Butter 8 x 8 dish. Place half the bread cubes in the prepared dish. Scatter cream cheese cubes over the first layer of bread cubes. Spoon half the can of pie filling in dollops over top and complete layering with remaining bread cubes. In medium bowl combine eggs, maple syrup, and milk. Whisk until well blened. Pour over existing layers. Spread remaining blueberry pie filling over top, then sprinkle with cinnamon.
Preheat over at 350 degrees. Cover dish with foil and bake for 30 mins. Remove foil from dish and continue baking uncovered for an additional 30 minutes.
***I used reduced fat cream cheese, skim milk and didn't butter the dish to try to cut back a bit on the calories. Also, didn't use pie filling, just real blueberries.
This can be made the night prior so that the eggs and maple syrup have the opportunity to soak in.
Source: Unknown
Submitted by: Caroline G.
"This is a fabulous brunch/breakfast when you have out of town guests."
JULIE'S EASY FREEZER CHEESECAKE
JULIE'S EASY FREEZER CHEESECAKE
Ingredients:
8 ounces Cream Cheese
1 C Powdered Sugar
8 ounce carton of non-dairy whipped topping, thawed
1 Graham Cracker Crust
Instructions:
Cream the cream cheese in a mixer until smooth. Add powdered sugar and mix until blended. Add whipped topping and beat until combined. Spread filling evenly in graham cracker crust.
Freezing Directions:
If using store bought graham cracker crusts, flip the protective liner over and use it as a lid. Place cheesecake in gallon freezer bag. Seal, label and freezer.
If using homemade crust, flash freeze cheesecakes until solid. Place in gallon freezer bag. Seal, label and freeze.
Serving Directions:
Thaw and enjoy.
Comments:
You can substitute light whipped topping for regular. You can also substitute reduced fat cream cheese for regular cream cheese. These are great with cherries or strawberries on top.
Nutritional Info (serves 8):
Per Serving: 393 Calories; 23g Fat (52.8% calories from fat); 3g Protein; 42g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 262mg Sodium.
Exchanges: 1/2 Lean Meat; 4-1/2 Fat; 2-1/2 Other Carbohydrates.
Nutritional Info: lighter version
Substituted light whipped topping for regular whipped topping and reduced fat cream cheese for regular cream cheese.
Per Serving: 342 Calories; 16g Fat (43.0% calories from fat); 4g Protein; 43g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 352mg Sodium.
Exchanges: 1/2 Lean Meat; 3 Fat; 3 Other Carbohydrates.
Source: http://www.30daygourment/ July 2007 e-newsetter
Submitted by: Caroline G.
"This is so easy. I usually make two and freeze one of them for a later time."
Ingredients:
8 ounces Cream Cheese
1 C Powdered Sugar
8 ounce carton of non-dairy whipped topping, thawed
1 Graham Cracker Crust
Instructions:
Cream the cream cheese in a mixer until smooth. Add powdered sugar and mix until blended. Add whipped topping and beat until combined. Spread filling evenly in graham cracker crust.
Freezing Directions:
If using store bought graham cracker crusts, flip the protective liner over and use it as a lid. Place cheesecake in gallon freezer bag. Seal, label and freezer.
If using homemade crust, flash freeze cheesecakes until solid. Place in gallon freezer bag. Seal, label and freeze.
Serving Directions:
Thaw and enjoy.
Comments:
You can substitute light whipped topping for regular. You can also substitute reduced fat cream cheese for regular cream cheese. These are great with cherries or strawberries on top.
Nutritional Info (serves 8):
Per Serving: 393 Calories; 23g Fat (52.8% calories from fat); 3g Protein; 42g Carbohydrate; trace Dietary Fiber; 31mg Cholesterol; 262mg Sodium.
Exchanges: 1/2 Lean Meat; 4-1/2 Fat; 2-1/2 Other Carbohydrates.
Nutritional Info: lighter version
Substituted light whipped topping for regular whipped topping and reduced fat cream cheese for regular cream cheese.
Per Serving: 342 Calories; 16g Fat (43.0% calories from fat); 4g Protein; 43g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 352mg Sodium.
Exchanges: 1/2 Lean Meat; 3 Fat; 3 Other Carbohydrates.
Source: http://www.30daygourment/ July 2007 e-newsetter
Submitted by: Caroline G.
"This is so easy. I usually make two and freeze one of them for a later time."
ROAST ASPARAGUS
ROAST ASPARAGUS
Ingredients:
2 pounds asparagus, woody stems broken off
1 Tbsp. olive oil, preferably extra-virgin
1/2 tsp. salt
1/8 tsp. pepper
8 lemon wedges
Instructions:
Heat oven to 425 degrees. Put asparagus in a 15.5 X 10.5 inch or larger jelly-roll pan. Drizzle with oil and sprinkle with salt and pepper. Turn until evenly coated, then arrange in a single layer. Roast 10 to 15 minutes or until tender when pierced and tips start to brown. Serve immediately. Serve with lemon wedges or a creamy mustard sauce.
Source: Unknown
Submitted by: Amy J.
"Not sure where I got this recipe, but I use it all the time. It is very tasty and easy. I usually put the asparagus and oil in a large plastic bag and shake it to get the oil all over."
Ingredients:
2 pounds asparagus, woody stems broken off
1 Tbsp. olive oil, preferably extra-virgin
1/2 tsp. salt
1/8 tsp. pepper
8 lemon wedges
Instructions:
Heat oven to 425 degrees. Put asparagus in a 15.5 X 10.5 inch or larger jelly-roll pan. Drizzle with oil and sprinkle with salt and pepper. Turn until evenly coated, then arrange in a single layer. Roast 10 to 15 minutes or until tender when pierced and tips start to brown. Serve immediately. Serve with lemon wedges or a creamy mustard sauce.
Source: Unknown
Submitted by: Amy J.
"Not sure where I got this recipe, but I use it all the time. It is very tasty and easy. I usually put the asparagus and oil in a large plastic bag and shake it to get the oil all over."
CORN CASSEROLE
CORN CASSEROLE
Ingredients:
2 cups cream style corn
1 box corn muffin mix (7 1/2 oz.)
3 eggs
1/2 cup oil
1/2 tsp. garlic powder
2 Tbsp. chopped pimentos
1/4 cup chopped green pepper
1 cup shredded Cheddar cheese
Instructions:
Mix all ingredients, except cheese. Pour into a greased deep casserole dish (I usually use a 3-quart dish). Top casserole with the shredded cheese. Bake at 350 degrees for 45 minutes.
Ingredients:
2 cups cream style corn
1 box corn muffin mix (7 1/2 oz.)
3 eggs
1/2 cup oil
1/2 tsp. garlic powder
2 Tbsp. chopped pimentos
1/4 cup chopped green pepper
1 cup shredded Cheddar cheese
Instructions:
Mix all ingredients, except cheese. Pour into a greased deep casserole dish (I usually use a 3-quart dish). Top casserole with the shredded cheese. Bake at 350 degrees for 45 minutes.
Source: Amy J's mom
Submitted by: Amy J.
"This recipe came from my mom...no big surprise, seeing it is typical of a Minnesota potluck dish."
BROCCOLI SALAD
BROCCOLI SALAD
Ingredients:
2 bunches broccoli
12 strips bacon, cooked, crisped, and crumbled (I use the jars of real bacon bits)
1/2 cup raisins
3/4 cup sunflower seeds
1 small red onion, diced
Dressing:
1 cup mayonnaise
1/2 cup sugar
2 Tbsp. vinegar
Instructions:
Mix everything together and serve.
Source: Lynn K.
Submitted by: Amy J.
"I got this recipe from a friend, Lynn K., from Minnesota. I have seen versions of this before, but I love this one and often get asked for the recipe."
Ingredients:
2 bunches broccoli
12 strips bacon, cooked, crisped, and crumbled (I use the jars of real bacon bits)
1/2 cup raisins
3/4 cup sunflower seeds
1 small red onion, diced
Dressing:
1 cup mayonnaise
1/2 cup sugar
2 Tbsp. vinegar
Instructions:
Mix everything together and serve.
Source: Lynn K.
Submitted by: Amy J.
"I got this recipe from a friend, Lynn K., from Minnesota. I have seen versions of this before, but I love this one and often get asked for the recipe."
SWEET AND SOUR SALAD
SWEET AND SOUR SALAD
Ingredients:
1 head Boston lettuce
1 head spinach
1 head romaine – I typically use just romaine and not the bib or spinach
1 purple onion cut in rings
1 large can mandarin oranges, drained
1 pint strawberries, sliced
Poppy seed dressing
Instructions:
Mix ingredients together and pour dressing over all.
Source: Lynn K.
Submitted by: Amy J.
"I got this recipe from a friend, Lynn K., from Minnesota. I have had different versions of this recipe throughout the years, but I think this is the best!"
Ingredients:
1 head Boston lettuce
1 head spinach
1 head romaine – I typically use just romaine and not the bib or spinach
1 purple onion cut in rings
1 large can mandarin oranges, drained
1 pint strawberries, sliced
Poppy seed dressing
Instructions:
Mix ingredients together and pour dressing over all.
Source: Lynn K.
Submitted by: Amy J.
"I got this recipe from a friend, Lynn K., from Minnesota. I have had different versions of this recipe throughout the years, but I think this is the best!"
ORIENTAL CHICKEN SALAD
ORIENTAL CHICKEN SALAD
Ingredients:
6 boneless, skinless chicken breasts - cooked and chopped
4 pkgs. Oriental flavor ramen noodles, broken (I don't cook them - save the seasoning packets)
6 green onions, chopped
3 Tbsp. toasted sesame seeds
8 oz. (about 2 1/4 cups) sliced almonds lightly toasted in olive oil (toast with sesame seeds)
1 large pkg. (16 oz) classic cole slaw with carrots
Dressing:
3/4 cup salad oil
1/3 cup white vinegar
1/3 cup sugar
4 flavor pkgs. from ramen noodles
3 Tbsp. soy sauce
1 tsp. pepper
1/2 tsp. salt
Instructions:
Mix 6 salad ingredients together. Mix dressing and toss with salad. Makes quite a bit.
Source: Lynn K.
Submitted by: Amy J.
"I got this recipe from a friend, Lynn K., from Minnesota. Nearly every time I make it for a function, someone requests the recipe."
Ingredients:
6 boneless, skinless chicken breasts - cooked and chopped
4 pkgs. Oriental flavor ramen noodles, broken (I don't cook them - save the seasoning packets)
6 green onions, chopped
3 Tbsp. toasted sesame seeds
8 oz. (about 2 1/4 cups) sliced almonds lightly toasted in olive oil (toast with sesame seeds)
1 large pkg. (16 oz) classic cole slaw with carrots
Dressing:
3/4 cup salad oil
1/3 cup white vinegar
1/3 cup sugar
4 flavor pkgs. from ramen noodles
3 Tbsp. soy sauce
1 tsp. pepper
1/2 tsp. salt
Instructions:
Mix 6 salad ingredients together. Mix dressing and toss with salad. Makes quite a bit.
Source: Lynn K.
Submitted by: Amy J.
"I got this recipe from a friend, Lynn K., from Minnesota. Nearly every time I make it for a function, someone requests the recipe."
I have had this entree and it is fabulous - Caroline G.
CLASSIC TOMATO MOZZARELLA SALAD
CLASSIC TOMATO MOZZARELLA SALAD
Ingredients:
4 large red tomatoes
1 8 oz round ball of good quality mozzarella
3 tbsp fresh chopped basil
¼ cup olive oil
2 tbsp balsamic vinegar (or your favorite)
Salt and pepper to taste
Instructions:
Slice tomatoes and the mozzarella into thin slices and arrange them alternatively on a decorative platter. Shake together the olive oil, vinegar and 2 tbsp of the basil, with salt and pepper to taste. Drizzle this over the tomatoes and cheese and garnish with the rest of basil.
Source: Internet
Submitted by: Amy J.
"I got this off the internet. This is a simple salad, but it is just fabulous."
Submitted by: Amy Jones, Tempe, Arizona
Ingredients:
4 large red tomatoes
1 8 oz round ball of good quality mozzarella
3 tbsp fresh chopped basil
¼ cup olive oil
2 tbsp balsamic vinegar (or your favorite)
Salt and pepper to taste
Instructions:
Slice tomatoes and the mozzarella into thin slices and arrange them alternatively on a decorative platter. Shake together the olive oil, vinegar and 2 tbsp of the basil, with salt and pepper to taste. Drizzle this over the tomatoes and cheese and garnish with the rest of basil.
Source: Internet
Submitted by: Amy J.
"I got this off the internet. This is a simple salad, but it is just fabulous."
Submitted by: Amy Jones, Tempe, Arizona
RICH AND CHARLIE'S SALAD
RICH AND CHARLIE'S SALAD
Ingredients:
1 head romaine lettuce
1/2 head iceberg lettuce
2 drained 10 oz. cans artichoke hearts, cut in fourths
1 drained 4 oz. can chopped pimentos
1 large red onion, sliced
1/2 cup grated parmesan cheese (I use fresh, not the green can)
Instructions:
Mix all above ingredients. Sprinkle with salt, pepper, garlic, and a Tbsp. sugar. Mix 1/2 cup salad oil with 1/3 cup red wine vinegar. Pour over salad just before serving. Toss.
Source: Lynn K.
Submitted by: Amy J.
"I got this recipe from a friend, Lynn K., from Minnesota. It is easy, tasty, and it looks good too."
Ingredients:
1 head romaine lettuce
1/2 head iceberg lettuce
2 drained 10 oz. cans artichoke hearts, cut in fourths
1 drained 4 oz. can chopped pimentos
1 large red onion, sliced
1/2 cup grated parmesan cheese (I use fresh, not the green can)
Instructions:
Mix all above ingredients. Sprinkle with salt, pepper, garlic, and a Tbsp. sugar. Mix 1/2 cup salad oil with 1/3 cup red wine vinegar. Pour over salad just before serving. Toss.
Source: Lynn K.
Submitted by: Amy J.
"I got this recipe from a friend, Lynn K., from Minnesota. It is easy, tasty, and it looks good too."
POT ROAST A LA DOROTHY
POT ROAST A LA DOROTHY
Ingredients:
3 lb. pot roast
1 onion, peeled and sliced thin
1 small can mushrooms, undrained
1 cup Dorothy Lynch Home Style Dressing
1 can Cheddar cheese soup
1/2 cup white wine
Instructions:
Place pot roast in roasting pan. Spread onions over roast. Mix remaining ingredients together and pour over roast, cover with lid and bake at 300 degrees for 3-4 hours. Slice and serve with remaining sauce.
Source: Dorothy Lynch website
Submitted by: Amy J.
"I got this recipe on the Dorothy Lynch website and it is very tasty - good enough for company. It is also very easy and the long cook time allows you to entertain while it cooks."
Ingredients:
3 lb. pot roast
1 onion, peeled and sliced thin
1 small can mushrooms, undrained
1 cup Dorothy Lynch Home Style Dressing
1 can Cheddar cheese soup
1/2 cup white wine
Instructions:
Place pot roast in roasting pan. Spread onions over roast. Mix remaining ingredients together and pour over roast, cover with lid and bake at 300 degrees for 3-4 hours. Slice and serve with remaining sauce.
Source: Dorothy Lynch website
Submitted by: Amy J.
"I got this recipe on the Dorothy Lynch website and it is very tasty - good enough for company. It is also very easy and the long cook time allows you to entertain while it cooks."
FRUIT TART
FRUIT TART
Ingredients:
1 roll refrigerated sugar cookie dough.
8 oz. cream cheese
1/2 teaspoon vanilla
1/4 cup sugar
Fruit (I use strawberries, raspberries, blueberries, kiwi, and mandarin oranges)
Instructions:
Cut cookies 1/8 of an inch thick. Overlap on pizza pan. Flute or raise edges. Bake according to directions. Mix cream cheese, vanilla and sugar. Spread over cookies. Cut up fruit and, starting from inside and working outward, place in rows or however you desire. Chill until ready to serve.
Source: Amy J's mom
Submitted by: Amy J.
"This is better than any fruit tart you get at the store. The trick is using a sugar cookie crust instead of a short bread crust."
Ingredients:
1 roll refrigerated sugar cookie dough.
8 oz. cream cheese
1/2 teaspoon vanilla
1/4 cup sugar
Fruit (I use strawberries, raspberries, blueberries, kiwi, and mandarin oranges)
Instructions:
Cut cookies 1/8 of an inch thick. Overlap on pizza pan. Flute or raise edges. Bake according to directions. Mix cream cheese, vanilla and sugar. Spread over cookies. Cut up fruit and, starting from inside and working outward, place in rows or however you desire. Chill until ready to serve.
Source: Amy J's mom
Submitted by: Amy J.
"This is better than any fruit tart you get at the store. The trick is using a sugar cookie crust instead of a short bread crust."
GRAHAM CRACKER BARS
GRAHAM CRACKER BARS
Ingredients:
1" x 2" graham crackers (enough to line a 15" x 10" jelly roll pan)
1 cup butter
1 cup light brown sugar, packed
1 cup chopped pecans
Instructions:
Line jelly roll pan with the graham crackers. Bring butter and sugar to rolling boil for 2 minutes. Remove from heat. Spread over crackers. Sprinkle the pecans on top.
Bake at 350 degrees for 10 minutes. Cool and cut into squares.
Source:
My mom made this recipe when I was growing up. When she suggested I make it for a cookie exchange, I told her "it's not really a cookie," so I didn't make it. Someone else made them and it was voted "Best Tasting Cookie"!!
Submitted by: Amy J.
Ingredients:
1" x 2" graham crackers (enough to line a 15" x 10" jelly roll pan)
1 cup butter
1 cup light brown sugar, packed
1 cup chopped pecans
Instructions:
Line jelly roll pan with the graham crackers. Bring butter and sugar to rolling boil for 2 minutes. Remove from heat. Spread over crackers. Sprinkle the pecans on top.
Bake at 350 degrees for 10 minutes. Cool and cut into squares.
Source:
My mom made this recipe when I was growing up. When she suggested I make it for a cookie exchange, I told her "it's not really a cookie," so I didn't make it. Someone else made them and it was voted "Best Tasting Cookie"!!
Submitted by: Amy J.
PESTO SHRIMP WITH GUACAMOLE APPETIZERS
PESTO SHRIMP WITH GUACAMOLE APPETIZERS
Ingredients:
15 -30 raw, de-veined, shelled, and de-tailed shrimp
Prepared pesto
Prepared guacamole
Round table water crackers (like Carrs)
Diced tomatoes or prepared salsa
Sour cream
Instructions:
Place shrimp in plastic bag or container of prepared pesto. Let marinade for awhile. Pre-heat broiler. Spread shrimp on non-stick aluminum covered cookie sheet. Broil for 5-8 minutes. Top crackers with prepared guacamole, a small amount of diced tomatoes or prepared salsa, a small dollop of sour cream and the shrimp. Serve immediately.
Source: "This is one of the few recipes I came up with myself. I was trying to mimic the shrimp tostada bites at Z'Tejas."
Submitted by: Amy J.
Ingredients:
15 -30 raw, de-veined, shelled, and de-tailed shrimp
Prepared pesto
Prepared guacamole
Round table water crackers (like Carrs)
Diced tomatoes or prepared salsa
Sour cream
Instructions:
Place shrimp in plastic bag or container of prepared pesto. Let marinade for awhile. Pre-heat broiler. Spread shrimp on non-stick aluminum covered cookie sheet. Broil for 5-8 minutes. Top crackers with prepared guacamole, a small amount of diced tomatoes or prepared salsa, a small dollop of sour cream and the shrimp. Serve immediately.
Source: "This is one of the few recipes I came up with myself. I was trying to mimic the shrimp tostada bites at Z'Tejas."
Submitted by: Amy J.
CHEESEBALL
CHEESEBALL
Ingredients:
2 - 8 oz. pkgs. cream cheese
1/2 lb. sharp Cheddar cheese (2 cups shredded)
1/2 tsp. grated onion
1/2 tsp. Worcestershire sauce
1 tsp. lemon juice
1 tsp. dry mustard
1/2 tsp. paprika
1/2 tsp. seasoned salt
2-1/4 oz. can deviled ham
2 Tbsp. pimento
2 Tbsp. parsley
1/2 cup finely diced pecans (I ground them fairly fine)
Instructions:
Soften cream cheese in a small bowl, beating with electric mixer. Beat in Cheddar cheese and next 8 ingredients. Stir in parsley and pimento. Cover and refrigerate until firm enough to handle. Shape into ball and coat evenly with nuts. Wrap in plastic wrap or foil to refrigerate. This makes 3-4 cheeseballs.
Source: "I got this recipe many years ago from a friend. It is delicious and it freezes well. I make several and freeze them, then pull one out when I need an appetizer. I also give them as gifts during the holidays."
Submitted by: Amy J.
Ingredients:
2 - 8 oz. pkgs. cream cheese
1/2 lb. sharp Cheddar cheese (2 cups shredded)
1/2 tsp. grated onion
1/2 tsp. Worcestershire sauce
1 tsp. lemon juice
1 tsp. dry mustard
1/2 tsp. paprika
1/2 tsp. seasoned salt
2-1/4 oz. can deviled ham
2 Tbsp. pimento
2 Tbsp. parsley
1/2 cup finely diced pecans (I ground them fairly fine)
Instructions:
Soften cream cheese in a small bowl, beating with electric mixer. Beat in Cheddar cheese and next 8 ingredients. Stir in parsley and pimento. Cover and refrigerate until firm enough to handle. Shape into ball and coat evenly with nuts. Wrap in plastic wrap or foil to refrigerate. This makes 3-4 cheeseballs.
Source: "I got this recipe many years ago from a friend. It is delicious and it freezes well. I make several and freeze them, then pull one out when I need an appetizer. I also give them as gifts during the holidays."
Submitted by: Amy J.
PULLED PORK SANDWICHES
PULLED PORK SANDWICHES
Ingredients:
6 lbs. pork
1/2 Tbsp. BBQ Spice (I use Tony Chacheres)
1-15 oz can tomato sauce
4 Tbsp. brown sugar
4 Tbsp lemon juice (I have used lime juice too)
2 Tbsp. Worchestershire sauce
1 tsp. garlic powder
1/2 tsp soy sauce (I have omitted if I don't have on hand)
1/2 bottle BBQ sauce
Pepper to taste
Instructions:
Combine all ingredients into crockpot. Bring to a boil on high, then turn to low and simmer for 5-7 hours. When done cooking, remove pork, shred with fork, discard some of liquid from crockpot and return meat to crock pot. Serve on buns with more BBQ sauce if desired.
Source: May H.
Submitted by: Melanie H.
"This goes great with baked beans too."
*There is a recipe for Baked Beans that Melanie H. submitted too. Click on label with her name to access the recipe.
Ingredients:
6 lbs. pork
1/2 Tbsp. BBQ Spice (I use Tony Chacheres)
1-15 oz can tomato sauce
4 Tbsp. brown sugar
4 Tbsp lemon juice (I have used lime juice too)
2 Tbsp. Worchestershire sauce
1 tsp. garlic powder
1/2 tsp soy sauce (I have omitted if I don't have on hand)
1/2 bottle BBQ sauce
Pepper to taste
Instructions:
Combine all ingredients into crockpot. Bring to a boil on high, then turn to low and simmer for 5-7 hours. When done cooking, remove pork, shred with fork, discard some of liquid from crockpot and return meat to crock pot. Serve on buns with more BBQ sauce if desired.
Source: May H.
Submitted by: Melanie H.
"This goes great with baked beans too."
*There is a recipe for Baked Beans that Melanie H. submitted too. Click on label with her name to access the recipe.
CORN AND BEAN SALSA
CORN AND BEAN SALSA
Ingredients:
1 can corn, drained
1 can black beans, rinsed and drained
2-3 tomatoes, diced
1/2 bunch cilantro, diced
1 Tbsp. olive oil
2 Tbsp. seasoned rice vinegar
1 garlic clove, minced
1/4 tsp. cumin
1 avocado diced (opt)
Instructions:
Combine ingredients and serve with tortilla chips.
Source: Rachel H.
Submitted by: Melanie H.
Ingredients:
1 can corn, drained
1 can black beans, rinsed and drained
2-3 tomatoes, diced
1/2 bunch cilantro, diced
1 Tbsp. olive oil
2 Tbsp. seasoned rice vinegar
1 garlic clove, minced
1/4 tsp. cumin
1 avocado diced (opt)
Instructions:
Combine ingredients and serve with tortilla chips.
Source: Rachel H.
Submitted by: Melanie H.
EASY BAKED BEANS
EASY BAKED BEANS
Ingredients:
4 slices bacon
1/2 c. chopped onion
2 lbs. Busch's baked beans
2 Tbsp. brown sugar
1 Tbsp. worchestershire sauce
1 tsp. mustard
Instructions:
Cook pacon till crisp. Cook onion in bacon drippings till tender, but not brown. Combine all ingredients, mixing well. Place in 1 1/2 quart dish and bake covered at 350 degrees for 1/2 hour and 250 degrees for 3 hours. Remove foil last 30-60 minutes of baking. You can also place ingredients into crockpot and cook on low for 8 hours.
Source: May H.
Submitted by: Melanie H.
"This is a BBQ favorite!"
Ingredients:
4 slices bacon
1/2 c. chopped onion
2 lbs. Busch's baked beans
2 Tbsp. brown sugar
1 Tbsp. worchestershire sauce
1 tsp. mustard
Instructions:
Cook pacon till crisp. Cook onion in bacon drippings till tender, but not brown. Combine all ingredients, mixing well. Place in 1 1/2 quart dish and bake covered at 350 degrees for 1/2 hour and 250 degrees for 3 hours. Remove foil last 30-60 minutes of baking. You can also place ingredients into crockpot and cook on low for 8 hours.
Source: May H.
Submitted by: Melanie H.
"This is a BBQ favorite!"
MEATBALLS
MEATBALLS
Ingredients:
1 lb. Hamburger
2 eggs, well beaten
3/4 c. Italian breadcrumbs
1/4 c. romano cheese (I substitute parmesan if I don't have the romano)
1 tsp. salt
Black pepper to taste
1 1/2 T. basil
1/4 tsp. garlic powder
1/2 c. cooled spaghetti sauce
Instructions:
Preheat oven to 375 degrees. Mix ingredients in large bowl. Form into balls about the size of walnuts and bake for 15-18 minutes. Simmer in spaghetti sauce until ready to eat!
Source: Melanie H.
Submitted by: Melanie H.
"Great and easy meatballs!"
Ingredients:
1 lb. Hamburger
2 eggs, well beaten
3/4 c. Italian breadcrumbs
1/4 c. romano cheese (I substitute parmesan if I don't have the romano)
1 tsp. salt
Black pepper to taste
1 1/2 T. basil
1/4 tsp. garlic powder
1/2 c. cooled spaghetti sauce
Instructions:
Preheat oven to 375 degrees. Mix ingredients in large bowl. Form into balls about the size of walnuts and bake for 15-18 minutes. Simmer in spaghetti sauce until ready to eat!
Source: Melanie H.
Submitted by: Melanie H.
"Great and easy meatballs!"
ASIAN BEEF MARINADE
ASIAN BEEF MARINADE
Ingredients:
2-3 lb. flank steak (or london broil, anything lean, that marinates well)
1/2 c. soy sauce
1/3 c. brown sugar
1/3 c. oil
1/2 tsp. garlic powder
1 Tbsp. ginger
Instructions:
Slice steak into thin strips. Place in ziploc bag, add remainder of ingredients and marinate overnight (at least several hours). Skewer onto wooden skewers (soak them into ice water for 5 min to help prevent charring). Cook over grill 3-5 min per side. Serve over cooked rice.
Source: Jeanne K.
Submitted by: Melanie H.
"My mom makes this marinade and it is great!"
Ingredients:
2-3 lb. flank steak (or london broil, anything lean, that marinates well)
1/2 c. soy sauce
1/3 c. brown sugar
1/3 c. oil
1/2 tsp. garlic powder
1 Tbsp. ginger
Instructions:
Slice steak into thin strips. Place in ziploc bag, add remainder of ingredients and marinate overnight (at least several hours). Skewer onto wooden skewers (soak them into ice water for 5 min to help prevent charring). Cook over grill 3-5 min per side. Serve over cooked rice.
Source: Jeanne K.
Submitted by: Melanie H.
"My mom makes this marinade and it is great!"
CHICKEN VEGETABLE NOODLE SOUP
CHICKEN VEGETABLE NOODLE SOUP
Ingredients:
6 c. water
1-4 lb chicken, cut up (or you can use boneless chicken)
1/3 c. chopped onion
1 bay leaf
2 tsp salt
1/4 tsp pepper
1-16 oz can diced tomatoes
1-16 oz can cream corn
2 small zucchini
3/4 c. diced carrots
1 1/2 c. uncooked egg noodles
Instructions:
In large kettle combine water, chicken, onion, bay leaf, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for two hours or until chicken is cooked through. Remove chicken, cut meat off bone and cube. Discard bones and skin. Skim fat from broth, remove bay leaf and return chicken to pan. Add tomatoes (undrained), corn, zucchine and carots to broth. Bring to a boil, stir in noodles, reduce heat, cover and simmer for 15 mintures or until noodles are tender.
Source: May H.
Submitted by: Melanie H.
"My mother-in-law made this soup when my whole family was sick. It was delicious!"
Ingredients:
6 c. water
1-4 lb chicken, cut up (or you can use boneless chicken)
1/3 c. chopped onion
1 bay leaf
2 tsp salt
1/4 tsp pepper
1-16 oz can diced tomatoes
1-16 oz can cream corn
2 small zucchini
3/4 c. diced carrots
1 1/2 c. uncooked egg noodles
Instructions:
In large kettle combine water, chicken, onion, bay leaf, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for two hours or until chicken is cooked through. Remove chicken, cut meat off bone and cube. Discard bones and skin. Skim fat from broth, remove bay leaf and return chicken to pan. Add tomatoes (undrained), corn, zucchine and carots to broth. Bring to a boil, stir in noodles, reduce heat, cover and simmer for 15 mintures or until noodles are tender.
Source: May H.
Submitted by: Melanie H.
"My mother-in-law made this soup when my whole family was sick. It was delicious!"
SOUTHWEST CHICKEN SOUP
SOUTHWEST CHICKEN SOUP
Ingredients:
2 frozen chicken breasts
1/4 c. onion
2 garlic cloves, minced
1 tsp. ground cumin
1/2 tsp chili powder
1 can chicken broth
1 can corn kernels, undrained
1 can beans, drained and rinsed
1 can mexi-style diced tomatoes
Instructions:
Combine all ingredients in crockpot. Heat on high for 4 hours. When chicken is done, remove from crockpot, shred with two forks and return to crockpot. Serve with tortilla strips, shredded cheese and/or sour cream if desired.
Source: Melanie H.
Submitted by: Melanie H.
"This is a great winter soup recipe and SO easy to make. The chicken doesn't even have to be thawed."
Ingredients:
2 frozen chicken breasts
1/4 c. onion
2 garlic cloves, minced
1 tsp. ground cumin
1/2 tsp chili powder
1 can chicken broth
1 can corn kernels, undrained
1 can beans, drained and rinsed
1 can mexi-style diced tomatoes
Instructions:
Combine all ingredients in crockpot. Heat on high for 4 hours. When chicken is done, remove from crockpot, shred with two forks and return to crockpot. Serve with tortilla strips, shredded cheese and/or sour cream if desired.
Source: Melanie H.
Submitted by: Melanie H.
"This is a great winter soup recipe and SO easy to make. The chicken doesn't even have to be thawed."
PEANUT BUTTER BON BON'S
PEANUT BUTTER BON BON'S
Ingredients:
1-7 oz. Hershey chocolate bar
8 oz. chocolate chips
1/4 stick parafin wax (in baking aisle of grocery store)
1-18 oz. jar of creamy peanut butter
1 stick butter or margarine, softened
1 lb. box powdered sugar
3 c. rice crispies
Instructions:
In top of double boiler (I just use a regular pan, but keep the heat low), melt chocolate bar, chocolate chips and parafin wax. In large bowl, mix peanut butter, butter and powdered sugar. Add rice crispies. Form mix into balls, drop into chocolate mixture (use fork), and place on wax paper to set (tin foil works too). When they 'set', place into a plastic bag or sealed tupperware and store in fridge or freezer.
Source: Melanie H.
Submitted by: Melanie H.
"These are great around the holidays."
Ingredients:
1-7 oz. Hershey chocolate bar
8 oz. chocolate chips
1/4 stick parafin wax (in baking aisle of grocery store)
1-18 oz. jar of creamy peanut butter
1 stick butter or margarine, softened
1 lb. box powdered sugar
3 c. rice crispies
Instructions:
In top of double boiler (I just use a regular pan, but keep the heat low), melt chocolate bar, chocolate chips and parafin wax. In large bowl, mix peanut butter, butter and powdered sugar. Add rice crispies. Form mix into balls, drop into chocolate mixture (use fork), and place on wax paper to set (tin foil works too). When they 'set', place into a plastic bag or sealed tupperware and store in fridge or freezer.
Source: Melanie H.
Submitted by: Melanie H.
"These are great around the holidays."
STRAWBERRY PIE
STRAWBERRY PIE
Ingredients:
1 cold, baked crust
1 c. sugar
3 level Tbsp. cornstarch
4 Tbsp strawberry jello powder
1 cup boiling water (*see note)
1 pint fresh strawberries
Instructions:
Boil the 1 cup of water and add sugar, cornstarch and jello. Heat ingredients to a rolling boil, stirring all the time (will act like jelly). Remove from heat, cool until very cool, (you can do this by placing pan into another pan of cold water. Remove stems, wash, drain and dry berries and place in pie shell. Cover with mixture and let set in fridge for 3-4 hours. Serve with whipped cream.
*Red food coloring may be added for a deeper, prettier red color. Add to jello-cornstarch mixture.
Source: May H.
Submitted by: Melanie H.
"My mother-in-law makes this pie during the summer months. It is very refreshing".
Ingredients:
1 cold, baked crust
1 c. sugar
3 level Tbsp. cornstarch
4 Tbsp strawberry jello powder
1 cup boiling water (*see note)
1 pint fresh strawberries
Instructions:
Boil the 1 cup of water and add sugar, cornstarch and jello. Heat ingredients to a rolling boil, stirring all the time (will act like jelly). Remove from heat, cool until very cool, (you can do this by placing pan into another pan of cold water. Remove stems, wash, drain and dry berries and place in pie shell. Cover with mixture and let set in fridge for 3-4 hours. Serve with whipped cream.
*Red food coloring may be added for a deeper, prettier red color. Add to jello-cornstarch mixture.
Source: May H.
Submitted by: Melanie H.
"My mother-in-law makes this pie during the summer months. It is very refreshing".
ETHAN'S CARROT CAKE
ETHAN'S CARROT CAKE
Ingredients:
4 eggs
3/4 c. vegetable oil
1/2 c. applesauce
1 c. white sugar
1 c. brown sugar
2 tsp. vanilla extract
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
2 c. flour
2 tsp. ground cinnamon
1/4 tsp. nutmeg (opt.)
3 c. grated carrots
nuts (opt)
Frosting:
1/2 c. butter, softened
8 oz. cream cheese, softened
2 1/4 c. powdered sugar
1 tsp. vanilla extract
Instructions:
Preheat oven to 350 degrees. In a large bowl, beat eggs, oil, applesauce, sugars, and vanilla. In medium bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add the flour mixture to the wet ingredients. Stir in carrots and nuts (if adding). Pour into greased 9x13 pan. Bake 40-50 min or until toothpick inserted into center of cake comes out clean.
To make frosting, combine butter, cream cheese, powdered sugar and vanilla. Beat until smooth and creamy. Frost the cooled cake.
*This cake tastes better if made 24 hours in advance.
Source: Melanie H.
Submitted by: Melanie H.
"I make this cake every year for my son Ethan's birthday".
Ingredients:
4 eggs
3/4 c. vegetable oil
1/2 c. applesauce
1 c. white sugar
1 c. brown sugar
2 tsp. vanilla extract
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
2 c. flour
2 tsp. ground cinnamon
1/4 tsp. nutmeg (opt.)
3 c. grated carrots
nuts (opt)
Frosting:
1/2 c. butter, softened
8 oz. cream cheese, softened
2 1/4 c. powdered sugar
1 tsp. vanilla extract
Instructions:
Preheat oven to 350 degrees. In a large bowl, beat eggs, oil, applesauce, sugars, and vanilla. In medium bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add the flour mixture to the wet ingredients. Stir in carrots and nuts (if adding). Pour into greased 9x13 pan. Bake 40-50 min or until toothpick inserted into center of cake comes out clean.
To make frosting, combine butter, cream cheese, powdered sugar and vanilla. Beat until smooth and creamy. Frost the cooled cake.
*This cake tastes better if made 24 hours in advance.
Source: Melanie H.
Submitted by: Melanie H.
"I make this cake every year for my son Ethan's birthday".
ARTICHOKE DIP
ARTICHOKE DIP
Ingredients:
1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) artichoke hearts, drained & chopped
1 can (4 oz) green chilis, or jalapenos, chopped
1/2 C mayonnaise
1/2 C grated parmesan chees
2 Tbs finely chopped fresh basil or 1 tsp. dried basil
2 Tbs finely chopped red onion
2 Tbs finely chopped green onion
1 clove garlic, minced
1/2 C chopped tomatoes
Instructions:
Mix all ingredients, except tomatoes with mixer on medium speed until well blended. Spoon into pie plate & bake at 350 for 25 minutes. Sprinkle with tomatoes & serve with vegetables, bread or crackers.
Source: Amy J's good friend Sandy, except my version is ever so slightly different. Hers calls for crab, mine calls for chilis.
Submitted by: Robyn S.
Ingredients:
1 pkg. (8 oz.) cream cheese, softened
1 can (14 oz.) artichoke hearts, drained & chopped
1 can (4 oz) green chilis, or jalapenos, chopped
1/2 C mayonnaise
1/2 C grated parmesan chees
2 Tbs finely chopped fresh basil or 1 tsp. dried basil
2 Tbs finely chopped red onion
2 Tbs finely chopped green onion
1 clove garlic, minced
1/2 C chopped tomatoes
Instructions:
Mix all ingredients, except tomatoes with mixer on medium speed until well blended. Spoon into pie plate & bake at 350 for 25 minutes. Sprinkle with tomatoes & serve with vegetables, bread or crackers.
Source: Amy J's good friend Sandy, except my version is ever so slightly different. Hers calls for crab, mine calls for chilis.
Submitted by: Robyn S.
BEST SLAW
BEST SLAW
Ingredients:
6 cups coleslaw mix
2 large carrots, shredded
1 med. sweet yellow pepper, chopped
1 lg. apple, chopped
3 green onions, sliced
1/2 C chopped celery
1 C mayonnaise
1/2 C sugar
2 Tbs cider vinegar
1 tsp. salt
1/4 tsp. pepper
Instructions:
In large bowl, combine the first six ingredients. In a small bowl, combine the last five. Pour over the cabbage mixture & toss to coat. Cover & refrigerate until serving. Yield 8 servings.
Source: Taste of Home "Quick Cooking" magazine
Submitted by: Robyn S.
Ingredients:
6 cups coleslaw mix
2 large carrots, shredded
1 med. sweet yellow pepper, chopped
1 lg. apple, chopped
3 green onions, sliced
1/2 C chopped celery
1 C mayonnaise
1/2 C sugar
2 Tbs cider vinegar
1 tsp. salt
1/4 tsp. pepper
Instructions:
In large bowl, combine the first six ingredients. In a small bowl, combine the last five. Pour over the cabbage mixture & toss to coat. Cover & refrigerate until serving. Yield 8 servings.
Source: Taste of Home "Quick Cooking" magazine
Submitted by: Robyn S.
CARAMEL MARSHMALLOW DELIGHTS
CARAMEL MARSHMALLOW DELIGHTS
Ingredients:
1 can (14 oz.) sweetened condensed milk
1/2 C butter or margerine
1 pkg (14 oz.) caramels
1 pkg. (16 oz.) large marshmallows
1 pkg. (10 oz.) crisp rice cereal
Instructions:
In double boiler, combine milk, butter & caramels. Heat over boiling water, stirring until smooth. Remove from the heat. With a fork, dip marshmallows quickly into hot mixture, then roll in cereal. Place on a foil-lined pan; chill for 30 minutes. Remove from the pan & store in an airtight container in the fridge. Yield: 5-6 dozen.
Source: "Taste of Home" cookbook
Submitted by: Robyn S.
Ingredients:
1 can (14 oz.) sweetened condensed milk
1/2 C butter or margerine
1 pkg (14 oz.) caramels
1 pkg. (16 oz.) large marshmallows
1 pkg. (10 oz.) crisp rice cereal
Instructions:
In double boiler, combine milk, butter & caramels. Heat over boiling water, stirring until smooth. Remove from the heat. With a fork, dip marshmallows quickly into hot mixture, then roll in cereal. Place on a foil-lined pan; chill for 30 minutes. Remove from the pan & store in an airtight container in the fridge. Yield: 5-6 dozen.
Source: "Taste of Home" cookbook
Submitted by: Robyn S.
GARDEN CHOWDER
GARDEN CHOWDER
Ingredients:
1/2 C chopped green pepper
1/2 C chopped onion
1/2 cup butter or margerine
1 C each, diced potato, celery, cauliflower, carrot & broccoli (I adjust to my liking)
3 C water
3 chicken bouillon cubes
1 tsp. salt
1/4 tsp. pepper
1/2 C flour
2 C milk
1 Tbs. minced fresh parsley
3 C shredded cheddar cheese
Instructions:
In a Dutch oven or soup kettle, saute green pepper & onion in butter until tender. Add vegetables, water, bouillon, salt & pepper; bring to a boil. Reduce heat; cover & simmer for 20 minutes or until the vegetables are tender. Combine flour & milk until smooth; stir into pan. Bring to boil; cook & stir for 2 minutes. Add the parsley. Just before serving, stir in cheese until melted. Yield: 6-8 servings
Source: My tried & true "Taste of Home" cookbook
Submitted by: Robyn S.
"This is the best vegetable chowder ever! I'd eat it every day if I could get my kids to eat vegetables".
Ingredients:
1/2 C chopped green pepper
1/2 C chopped onion
1/2 cup butter or margerine
1 C each, diced potato, celery, cauliflower, carrot & broccoli (I adjust to my liking)
3 C water
3 chicken bouillon cubes
1 tsp. salt
1/4 tsp. pepper
1/2 C flour
2 C milk
1 Tbs. minced fresh parsley
3 C shredded cheddar cheese
Instructions:
In a Dutch oven or soup kettle, saute green pepper & onion in butter until tender. Add vegetables, water, bouillon, salt & pepper; bring to a boil. Reduce heat; cover & simmer for 20 minutes or until the vegetables are tender. Combine flour & milk until smooth; stir into pan. Bring to boil; cook & stir for 2 minutes. Add the parsley. Just before serving, stir in cheese until melted. Yield: 6-8 servings
Source: My tried & true "Taste of Home" cookbook
Submitted by: Robyn S.
"This is the best vegetable chowder ever! I'd eat it every day if I could get my kids to eat vegetables".
FRUIT SALAD
FRUIT SALAD
Ingredients:
2 medium Golden Delicious apples, diced
2 medium Red Delicious apples, diced
1 C. seedless green grapes, halved
1 C. seedless red grapes, halved
1 small can pineapple chunks, drained
1 small can mandarin oranges, drained
DRESSING Ingredients:
1.5 oz. of softened cream cheese
1/4 C. sour cream
1/4 C. mayonaise
1/4 C. sugar
Instructions:
Combine all fruit in a bowl. In a mixing bowl, beat the dressing ingredients until smooth. Pour over fruit; toss gently to coat. Serve immediately. Serves 8-10
Source: My favorite "Taste of Home" 1999 cookbook
Submitted by: Robyn S.
Ingredients:
2 medium Golden Delicious apples, diced
2 medium Red Delicious apples, diced
1 C. seedless green grapes, halved
1 C. seedless red grapes, halved
1 small can pineapple chunks, drained
1 small can mandarin oranges, drained
DRESSING Ingredients:
1.5 oz. of softened cream cheese
1/4 C. sour cream
1/4 C. mayonaise
1/4 C. sugar
Instructions:
Combine all fruit in a bowl. In a mixing bowl, beat the dressing ingredients until smooth. Pour over fruit; toss gently to coat. Serve immediately. Serves 8-10
Source: My favorite "Taste of Home" 1999 cookbook
Submitted by: Robyn S.
THREE BEAN CASSEROLE
THREE BEAN CASSEROLE
Ingredients:
1 lb. ground beef
1 lb. bacon
1 (15 oz.) can butter beans
1 (15 oz.) can kidney beans
1 (28 oz.) can pork & beans
1/2 C. chopped onion
1/2 C. ketchup
1/2 C. br. sugar
2 Tbs. vinegar
1 Tbs. mustard
1 tsp. salt
dash pepper
Instructions:
Brown beef with onioin & drain. Cut bacon in 1 in. pieces and brown (not crispy); Combine all ingredients in crockpot and cook on low for 2-3 hours. Serves 6-8
Source: My mom's best recipe
Submitted by: Robyn S.
"It's a great pot luck recipe".
Ingredients:
1 lb. ground beef
1 lb. bacon
1 (15 oz.) can butter beans
1 (15 oz.) can kidney beans
1 (28 oz.) can pork & beans
1/2 C. chopped onion
1/2 C. ketchup
1/2 C. br. sugar
2 Tbs. vinegar
1 Tbs. mustard
1 tsp. salt
dash pepper
Instructions:
Brown beef with onioin & drain. Cut bacon in 1 in. pieces and brown (not crispy); Combine all ingredients in crockpot and cook on low for 2-3 hours. Serves 6-8
Source: My mom's best recipe
Submitted by: Robyn S.
"It's a great pot luck recipe".
WHITE CHILI
WHITE CHILI
Ingredients:
2 T. olive oil
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1 med. oinion, chopped
1 (15 oz.) can chicken broth
1-2 (4 oz.) cans chopped green chilis
2 tsp. garlic powder
2 tsp. ground cumin; 1 tsp. oregano
1 tsp. dry cilantro
1/4 tsp. cayenne pepper
2 (15.5 oz.) cans white kidney beans, undrained
Monterey jack cheese
Instructions:
Heat oil & add chicken & onions. Saute until chicken is cooked through. Add broth, chili, garlic powder, cumin, oregano, cilantro & cayenne. Simmer for 30 minutes. Add beans and simmer for add'l 10 minutes. Put in bowls & garnish with Monterey jack cheese & green onions. Serves four.
Source: Church cookbook
Submitted by: Robyn S.
"This is my absolute favorite!"
Ingredients:
2 T. olive oil
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1 med. oinion, chopped
1 (15 oz.) can chicken broth
1-2 (4 oz.) cans chopped green chilis
2 tsp. garlic powder
2 tsp. ground cumin; 1 tsp. oregano
1 tsp. dry cilantro
1/4 tsp. cayenne pepper
2 (15.5 oz.) cans white kidney beans, undrained
Monterey jack cheese
Instructions:
Heat oil & add chicken & onions. Saute until chicken is cooked through. Add broth, chili, garlic powder, cumin, oregano, cilantro & cayenne. Simmer for 30 minutes. Add beans and simmer for add'l 10 minutes. Put in bowls & garnish with Monterey jack cheese & green onions. Serves four.
Source: Church cookbook
Submitted by: Robyn S.
"This is my absolute favorite!"
EASY ROAST BEEF
EASY ROAST BEEF
Ingredients:
1 (7-bone) Beef Roast (or any cut you prefer)
1/2 pkg. of Dry onion soup mix
2 cans of Cream of Mushroom soup
1 C. cooking sherry (or red wine)
Instructions:
This can be prepared in a crock pot or in the oven. Preheat oven to 325. Add meat to your baking dish or crockpot. In a bowl, mix ingredients together. Pour over meat, turning in mixture to coat all sides. Cover & forget for 3 hours. Depending on size of Roast, serves 4 - 8
Source: Church cookbook
Submitted by: Robyn S.
"This is very simple and very tasty! I serve it with egg noodles, because it make's it's own gravy".
Ingredients:
1 (7-bone) Beef Roast (or any cut you prefer)
1/2 pkg. of Dry onion soup mix
2 cans of Cream of Mushroom soup
1 C. cooking sherry (or red wine)
Instructions:
This can be prepared in a crock pot or in the oven. Preheat oven to 325. Add meat to your baking dish or crockpot. In a bowl, mix ingredients together. Pour over meat, turning in mixture to coat all sides. Cover & forget for 3 hours. Depending on size of Roast, serves 4 - 8
Source: Church cookbook
Submitted by: Robyn S.
"This is very simple and very tasty! I serve it with egg noodles, because it make's it's own gravy".
CORNBREAD CASSEROLE
CORNBREAD CASSEROLE
Pre-heat over to 350 degrees
Ingredients:
2 eggs
16 oz. can corn (drained)
16 oz. can creamed corn
1/2 C. margarine or butter, melted
1 C. sour cream
1 box (8 oz.) Jiffy corn muffin mix
1 C. shredded cheddar cheese
Instructions:
Beat eggs. Stir in butter, sour cream, & corn. Fold in dry muffin mix. Place in greased 9x13 casserole pan. Top with cheese. Bake 350 degrees uncovered for 35 minutes. Should be slightly browned. Serves 8.
Source: "This comes from my dear cousin in Saugus, California with whom we spend every Thanksgiving. It goes fabulous with Thanksgiving dinner".
Submitted by: Robyn S.
Pre-heat over to 350 degrees
Ingredients:
2 eggs
16 oz. can corn (drained)
16 oz. can creamed corn
1/2 C. margarine or butter, melted
1 C. sour cream
1 box (8 oz.) Jiffy corn muffin mix
1 C. shredded cheddar cheese
Instructions:
Beat eggs. Stir in butter, sour cream, & corn. Fold in dry muffin mix. Place in greased 9x13 casserole pan. Top with cheese. Bake 350 degrees uncovered for 35 minutes. Should be slightly browned. Serves 8.
Source: "This comes from my dear cousin in Saugus, California with whom we spend every Thanksgiving. It goes fabulous with Thanksgiving dinner".
Submitted by: Robyn S.
Saturday, August 25, 2007
DOUBLE CHOCOLATE ZUCCHINI MUFFINS
DOUBLE CHOCOLATE ZUCCHINI MUFFINS
Pre-heat oven to 400 degrees
1 1/4 C sugar
1/3 C unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1 C sour cream
1/2 C vegetable oil
2 eggs, beaten
1/4 C milk
1 C milk chocolate chips
1 C shredded zucchini
Instructions:
Grease muffin cups or line with paper baking cups
Combine first seven ingredients in large bowl
Combine sour cream, oil, eggs & milk in small bowl until blended; stir into flour mixture until just moistened. Fold in choc. chips & zucchini. Spoon into muffing cups
Bake 15-20 (recipe says 25 - 30 minutes, but it only took mine 15 minutes) minutes until wooden toothpick inserted comes out clean.
Recipe says only makes one dozen, but I got dozen & a half.
Source: Robyn S.
Submitted by: Caroline G.
"Robyn made these for my family and they are divine".
Pre-heat oven to 400 degrees
Ingredients:
2 1/3 C flour
1 1/4 C sugar
1/3 C unsweetened cocoa powder
2 tsp baking powder
1 1/2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1 C sour cream
1/2 C vegetable oil
2 eggs, beaten
1/4 C milk
1 C milk chocolate chips
1 C shredded zucchini
Instructions:
Grease muffin cups or line with paper baking cups
Combine first seven ingredients in large bowl
Combine sour cream, oil, eggs & milk in small bowl until blended; stir into flour mixture until just moistened. Fold in choc. chips & zucchini. Spoon into muffing cups
Bake 15-20 (recipe says 25 - 30 minutes, but it only took mine 15 minutes) minutes until wooden toothpick inserted comes out clean.
Recipe says only makes one dozen, but I got dozen & a half.
Source: Robyn S.
Submitted by: Caroline G.
"Robyn made these for my family and they are divine".
CHOCOLATE ECLAIR CAKE
Photograph taken October, 2008 by Caroline G. "8 x 8 size pan - I halved the ingredients".CHOCOLATE ECLAIR CAKE
Ingredients:
Grease 9X13 pan.
Line bottom of pan with whole graham crackers
Mix: 2 packages (small) instant French vanilla pudding with 3 cups of milk Beat a bit then mix 8oz. cool whip. Pour 1/2 of filling onto graham crackers. Then add another layer of crackers. Then rest of filling. Top with 3rd layer of graham crackers.
Top: Mix 2 T soft margarine, 2 pkgs. liquid unsweetened chocolate, 2T Karo syrup, 11/2 cups powdered sugar, 3T milk, 1tsp. vanilla
*I have used a bag of chocolate chip cookies for the topping...melt in the microwave and place on top and put in the fridge...so easy! - Caroline
Frost top of cake and refrigerate over night.
Source: Julie U.
Submitted by: Caroline G.
"This recipe is fabulous. I have made two 8 x 8 of this and taken one to a friend to enjoy. The benefit is that you make it the night prior to eating".
Ingredients:
Grease 9X13 pan.
Line bottom of pan with whole graham crackers
Mix: 2 packages (small) instant French vanilla pudding with 3 cups of milk Beat a bit then mix 8oz. cool whip. Pour 1/2 of filling onto graham crackers. Then add another layer of crackers. Then rest of filling. Top with 3rd layer of graham crackers.
Top: Mix 2 T soft margarine, 2 pkgs. liquid unsweetened chocolate, 2T Karo syrup, 11/2 cups powdered sugar, 3T milk, 1tsp. vanilla
*I have used a bag of chocolate chip cookies for the topping...melt in the microwave and place on top and put in the fridge...so easy! - Caroline
Frost top of cake and refrigerate over night.
Source: Julie U.
Submitted by: Caroline G.
"This recipe is fabulous. I have made two 8 x 8 of this and taken one to a friend to enjoy. The benefit is that you make it the night prior to eating".
MADELYN'S MAC AND CHEESE
MADELYN'S MAC AND CHEESE
Ingredients:
1 16 oz. sour cream
1 pound ham
12-16 oz. swiss cheese
Instructions:
Cut the ham and cheese into small cubes and mix together
Cook the pasta in boiling water for 10 min. Drain
Stir in the sour cream.
Mix in the ham and cheese.
Pour into a 9x13 baking dish.
Bake at 350 for 30 minutes.
Source: Susan M. who received the recipe from Cathy R.
Submitted by: Caroline G
"Susan made this for me and it was fabulous. Since then I have made it many times. It is a super dish to make for guests, your family or for someone who has had a baby".
EARTHQUAKE CAKE
EARTHQUAKE CAKE
Pre-heat oven to 350 degrees
Ingredients:
1 box German Choc cake mix - without pudding
1 cup chopped nuts
1 (3.5oz) can sweetened faked coconut
1/2 cup butter
8 oz cream cheese softened
1 (16 oz) box confectioner's sugar
Instructions:
Grease 9 x 12 cake pan
prepare cake batter according to directions
cover bottom of pan with coconut and nuts and cover with cake batter
melt butter in a bowl and add cream heese and confectioner sugar
mix to blend and spoon over unbaked batter
bake 40 to 42 minutes at 350 degrees
you cannot test for doneness with a cake tester as the cake will appear sticky even when done.
Source: Kathy P.
Submitted by: Caroline G.
"I had this one evening at home group and it was one of the best cakes I have ever had. Kathy was kind enough to share the recipe".
Pre-heat oven to 350 degrees
Ingredients:
1 box German Choc cake mix - without pudding
1 cup chopped nuts
1 (3.5oz) can sweetened faked coconut
1/2 cup butter
8 oz cream cheese softened
1 (16 oz) box confectioner's sugar
Instructions:
Grease 9 x 12 cake pan
prepare cake batter according to directions
cover bottom of pan with coconut and nuts and cover with cake batter
melt butter in a bowl and add cream heese and confectioner sugar
mix to blend and spoon over unbaked batter
bake 40 to 42 minutes at 350 degrees
you cannot test for doneness with a cake tester as the cake will appear sticky even when done.
Source: Kathy P.
Submitted by: Caroline G.
"I had this one evening at home group and it was one of the best cakes I have ever had. Kathy was kind enough to share the recipe".
MINI FRITTATAS WITH HAM AND CHEESE
MINI FRITTATAS WITH HAM AND CHEESE
Ingredients:
1/2 cup finely chopped onion
2/3 cup chopped ham
1/3 cup shredded cheddar cheese
2 Tablesppons chopped chives
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
4 large egg whites
1 large egg
Instructions:
Saute onion and ham for 3 min., then set aside to cool slightly. Combine remaining ingredients in a large bowl and stir with a whisk. Stir in ham mixture. Spoon into 24 mini muffin cups coated with cooking spray. Bake at 350 for 20 minutes.
Source: Cooking Light Magazine
Submitted by: Lori S.
"I like taking this popular appetizer to baby showers".
Ingredients:
1/2 cup finely chopped onion
2/3 cup chopped ham
1/3 cup shredded cheddar cheese
2 Tablesppons chopped chives
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
4 large egg whites
1 large egg
Instructions:
Saute onion and ham for 3 min., then set aside to cool slightly. Combine remaining ingredients in a large bowl and stir with a whisk. Stir in ham mixture. Spoon into 24 mini muffin cups coated with cooking spray. Bake at 350 for 20 minutes.
Source: Cooking Light Magazine
Submitted by: Lori S.
"I like taking this popular appetizer to baby showers".
GREAT GRANDMA'S CHRISTMAS PUNCH
GREAT GRANDMA'S CHRISTMAS PUNCH
Ingredients:
2 liter bottle of Lemon-Lime Soda
1 frozen can of cranberry juice
1 frozen can of apple juice
Instructions:
Stir together above ingredients in a large punch bowl and add lots of ice!
Source: Great Grandma
Submitted by: Lori S.
Ingredients:
2 liter bottle of Lemon-Lime Soda
1 frozen can of cranberry juice
1 frozen can of apple juice
Instructions:
Stir together above ingredients in a large punch bowl and add lots of ice!
Source: Great Grandma
Submitted by: Lori S.
HAM AND CHEESE BUNS
HAM AND CHEESE BUNS
Ingredients:
Croissant (or plain) Roll Dough, Found in your grocers refrigerated section
Swiss cheese, diced in small chunks
Ham (I use lunch meat type), diced in small chunks
Instructions:
Flatten out roll dough on a cookie sheet.
Place a half dozen chunks each of cheese and ham in center of each piece of dough.
Roll up and pinch dough shut so that cheese does not ooze out while baking.
Follow baking directions on roll package.
It is usually 10-15 min. on 350.
Source: Grandma
Submitted by: Lori S.
"My grandma used to make these for us when we were young and out swimming in the summertime. It is a simple, fun favorite for the kids".
Ingredients:
Croissant (or plain) Roll Dough, Found in your grocers refrigerated section
Swiss cheese, diced in small chunks
Ham (I use lunch meat type), diced in small chunks
Instructions:
Flatten out roll dough on a cookie sheet.
Place a half dozen chunks each of cheese and ham in center of each piece of dough.
Roll up and pinch dough shut so that cheese does not ooze out while baking.
Follow baking directions on roll package.
It is usually 10-15 min. on 350.
Source: Grandma
Submitted by: Lori S.
"My grandma used to make these for us when we were young and out swimming in the summertime. It is a simple, fun favorite for the kids".
MEXICAN TWO BEAN CHICKEN CHILE
MEXICAN TWO BEAN CHICKEN CHILE
Ingredients:
1 medium zuchini, chopped
1- 15 oz. can black beans, drained
1- 15oz. can pinto beans, drained
1- 8 3/4 oz. can corn, drained
2- 14 1/2 oz. cans chicken broth
1 16 oz. jar salsa
1 8 oz. can tomato sauce
3 cups cooked shredded chicken
1 clove garlic
1 1/2 Tablespoons Chile Powder
1 teaspoon ground cumin
Instructions:
Add everything to a large pot, bring to a boil and then simmer for at least a half hour.
Source: Sister-in-law
Submitted by: Lori S.
"I always get rave reviews on this one. I make a double batch and serve with corn bread and salad when having a large group of people over".
Ingredients:
1 medium zuchini, chopped
1- 15 oz. can black beans, drained
1- 15oz. can pinto beans, drained
1- 8 3/4 oz. can corn, drained
2- 14 1/2 oz. cans chicken broth
1 16 oz. jar salsa
1 8 oz. can tomato sauce
3 cups cooked shredded chicken
1 clove garlic
1 1/2 Tablespoons Chile Powder
1 teaspoon ground cumin
Instructions:
Add everything to a large pot, bring to a boil and then simmer for at least a half hour.
Source: Sister-in-law
Submitted by: Lori S.
"I always get rave reviews on this one. I make a double batch and serve with corn bread and salad when having a large group of people over".
GREEN CHILE RICE
GREEN CHILE RICE
Ingredients:
6 cups prepared rice
16 oz. container sour cream
2- 4oz. cans green chili's
2 cups grated cheddar cheese
Instructions:
Combine rice, sour cream and green chili's. Top with cheese and bake at 350 until hot and bubbly.
Source: Sister-in-law
Submitted by: Lori S.
Ingredients:
6 cups prepared rice
16 oz. container sour cream
2- 4oz. cans green chili's
2 cups grated cheddar cheese
Instructions:
Combine rice, sour cream and green chili's. Top with cheese and bake at 350 until hot and bubbly.
Source: Sister-in-law
Submitted by: Lori S.
ITALIAN DELIGHT
ITALIAN DELIGHT
Ingredients:
12 oz. pkg. (4 cups) wide egg noodles, cooked
1 lb. ground beef (or turkey)
1/2 cup chopped onion
Ingredients:
12 oz. pkg. (4 cups) wide egg noodles, cooked
1 lb. ground beef (or turkey)
1/2 cup chopped onion
1- 16 oz. can corn (or 2 cups frozen)
2- 15 oz. cans tomato sauce
1- 16 oz. can tomato soup
2 cups grated cheddar cheese
Instructions:
Brown meat and onion, then combine all ingredients except cheese into a 13x9 pan. Top with cheese and bake at 350 for 25 min.
I have also added a few shakes of Italian Seasoning to the mix.
Source: Mother-in-law
Submitted by: Lori S.
" A good recipe to split and freeze half for later too".
2- 15 oz. cans tomato sauce
1- 16 oz. can tomato soup
2 cups grated cheddar cheese
Instructions:
Brown meat and onion, then combine all ingredients except cheese into a 13x9 pan. Top with cheese and bake at 350 for 25 min.
I have also added a few shakes of Italian Seasoning to the mix.
Source: Mother-in-law
Submitted by: Lori S.
" A good recipe to split and freeze half for later too".
STEAK SEASONING
STEAK SEASONING
Grandpa's famous steak seasoning
Ingredients:
1 T. of each: salt, pepper, garlic powder, thyme and paprika
Instructions:
Combine ingredients and sprinkle over steak as you are grilling it. Easy & delicious!
Source: Grandpa
Submitted by: Lori S.
Grandpa's famous steak seasoning
Ingredients:
1 T. of each: salt, pepper, garlic powder, thyme and paprika
Instructions:
Combine ingredients and sprinkle over steak as you are grilling it. Easy & delicious!
Source: Grandpa
Submitted by: Lori S.
COCONUT BALLS
COCONUT BALLS
Ingredients:
3/4 cup instant mashed potatoes prepared
1 lb. flaked coconut (about 4 cups)
1 lb. confectioners' sugar (about 4 3/4 cups sifted)
1 teaspoon almond extract
Chocolate Coating (I use "Candy Melts" from a craft or grocery store and then melt them over a double broiler)
Instructions:
Combine all ingredients except coating. Drip by teaspoons on waxed paper and refrigerate for 1/2 hour. Roll into balls and refrigerate 1/2 hour. Dip balls into coating and drop onto waxed paper. Refrigerate to harden. Makes about 5 dozen.
Source: Grandma
Submitted by: Lori S.
"I made Grandma proud by winning first prize last year at my Mom's group Christmas dessert contest. I added a red or green M & M to the top just for added fesivity".
Ingredients:
3/4 cup instant mashed potatoes prepared
1 lb. flaked coconut (about 4 cups)
1 lb. confectioners' sugar (about 4 3/4 cups sifted)
1 teaspoon almond extract
Chocolate Coating (I use "Candy Melts" from a craft or grocery store and then melt them over a double broiler)
Instructions:
Combine all ingredients except coating. Drip by teaspoons on waxed paper and refrigerate for 1/2 hour. Roll into balls and refrigerate 1/2 hour. Dip balls into coating and drop onto waxed paper. Refrigerate to harden. Makes about 5 dozen.
Source: Grandma
Submitted by: Lori S.
"I made Grandma proud by winning first prize last year at my Mom's group Christmas dessert contest. I added a red or green M & M to the top just for added fesivity".
BUTTERSCOTCH CHIP CHOCOLATE CHIP COOKIES
BUTTERSCOTCH CHIP CHOCOLATE CHIP COOKIES
Pre-heat oven to 350 degrees
Ingredients:
1 box (18.25 oz.) Chocolate Cake Mix
1/2 cup vegetable oil
2 eggs
2 cups (12 oz.) Butterscotch Chips
1/2 cup chopped pecans
Instructions:
Combine cake mix, oil and eggs. Stir in chips and pecans. Drop on ungreased baking pans and bake at 350 for 8-10 min.
Source: Unknown
Submitted by: Lori S.
"These are as delicious as they are quick and easy!"
Pre-heat oven to 350 degrees
Ingredients:
1 box (18.25 oz.) Chocolate Cake Mix
1/2 cup vegetable oil
2 eggs
2 cups (12 oz.) Butterscotch Chips
1/2 cup chopped pecans
Instructions:
Combine cake mix, oil and eggs. Stir in chips and pecans. Drop on ungreased baking pans and bake at 350 for 8-10 min.
Source: Unknown
Submitted by: Lori S.
"These are as delicious as they are quick and easy!"
JUDY'S STRAWBERRY PRETZEL SALAD
JUDY'S STRAWBERRY PRETZEL SALAD
Ingredients:
1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
Source: allrecipes.com (Submitted by Tom Quinlin)
Submitted by: Theresa B.
Ingredients:
1 1/2 cups crushed pretzels
4 1/2 tablespoons white sugar
3/4 cup butter, melted
1 cup white sugar
2 (8 ounce) packages cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
1 (16 ounce) package frozen strawberries
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9x13 inch pan. Bake for 10 minutes, or lightly toasted. Set aside to cool completely.
In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.
Source: allrecipes.com (Submitted by Tom Quinlin)
Submitted by: Theresa B.
OVEN-FRIED CHICKEN FINGERS AND FRIES
OVEN-FRIED CHICKEN FINGERS AND FRIES
Ingredients:
1 lb. large baking potatoes, unpeeled
1/4 c Kraft Zesty Italian dressing
1/4 c Kraft Parmesan Cheese
1 lb. boneless skinless chicken breast strips
1 pkt Shake and Bake Seasoned Coating mix
Sauces for dipping
Instructions:
Preheat oven to 425 degrees. Cut potatoes to 1/2 inch thick strips; place in large bowl. Add dressing and cheese; toss to coat. Place in single layer on large greased baking sheet.
Bake 12 minutes. Meanwhile, coat chicken with Shake and Bake as directed on package.
Turn potatoes over and push to one side of baking sheet. Bake an additional 15 minutes.
Source: Kraft Cooking Magazine
Submitted by: Theresa B.
Ingredients:
1 lb. large baking potatoes, unpeeled
1/4 c Kraft Zesty Italian dressing
1/4 c Kraft Parmesan Cheese
1 lb. boneless skinless chicken breast strips
1 pkt Shake and Bake Seasoned Coating mix
Sauces for dipping
Instructions:
Preheat oven to 425 degrees. Cut potatoes to 1/2 inch thick strips; place in large bowl. Add dressing and cheese; toss to coat. Place in single layer on large greased baking sheet.
Bake 12 minutes. Meanwhile, coat chicken with Shake and Bake as directed on package.
Turn potatoes over and push to one side of baking sheet. Bake an additional 15 minutes.
Source: Kraft Cooking Magazine
Submitted by: Theresa B.
CHICKEN IN LEMON SAUCE
CHICKEN IN LEMON SAUCE
Ingredients:
1/4 cup butter
2 lbs. chicken breast
3 lemons
4 tablespoons dry white wine
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups heavy cream
1/3 cup grated Parmesan cheese
1 cup sliced mushrooms
Red grapes and grated lemon peel for garnish
Instructions:
1. Melt butter in large skillet. Add chicken and cook 10 minutes or until no longer pink in the center.
2. Remove chicken to broilerproof baking dish; set aside.
3. *Original recipe does not call for cooking mushrooms, but I think it is much better to also saute the mushrooms either before or after cooking chicken.
4. Finely grate lemon peel to measure 1/2 teaspoon. Grate additional for garnish.
5. Squeeze lemons, removing seeds.
6. Add lemon peel, juice, and wine to skillet. Cook and stir over medium heat one minute. Add salt and pepper.
7. Gradually pour cream into skillet, stirring constantly. Cook and stir over medium heat until hot; do not boil.
8. Pour cream sauce over chicken; sprinkle with cheese and mushrooms.
9. Broil chicken about 6 inches from heat source until lightly browned. Arrange chicken on platter. Garnish, if desired.
I have adjusted this recipe to have much more of the delicious sauce. The original called for 1 lemon, 2 T wine, and 1 c cream, as well as twice the amount of chicken. That was way too dry for me. This results in plenty of sauce to pour over the pasta we serve with it. Deliciously tangy!
Source: Unknown
Submitted by: Theresa B.
Ingredients:
1/4 cup butter
2 lbs. chicken breast
3 lemons
4 tablespoons dry white wine
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups heavy cream
1/3 cup grated Parmesan cheese
1 cup sliced mushrooms
Red grapes and grated lemon peel for garnish
Instructions:
1. Melt butter in large skillet. Add chicken and cook 10 minutes or until no longer pink in the center.
2. Remove chicken to broilerproof baking dish; set aside.
3. *Original recipe does not call for cooking mushrooms, but I think it is much better to also saute the mushrooms either before or after cooking chicken.
4. Finely grate lemon peel to measure 1/2 teaspoon. Grate additional for garnish.
5. Squeeze lemons, removing seeds.
6. Add lemon peel, juice, and wine to skillet. Cook and stir over medium heat one minute. Add salt and pepper.
7. Gradually pour cream into skillet, stirring constantly. Cook and stir over medium heat until hot; do not boil.
8. Pour cream sauce over chicken; sprinkle with cheese and mushrooms.
9. Broil chicken about 6 inches from heat source until lightly browned. Arrange chicken on platter. Garnish, if desired.
I have adjusted this recipe to have much more of the delicious sauce. The original called for 1 lemon, 2 T wine, and 1 c cream, as well as twice the amount of chicken. That was way too dry for me. This results in plenty of sauce to pour over the pasta we serve with it. Deliciously tangy!
Source: Unknown
Submitted by: Theresa B.
CHICKEN ENCHILADAS 2
CHICKEN ENCHILADAS 2
Ingredients:
2 (10 oz) cans enchilada sauce, divided
1 (8 oz) can tomato sauce
3 cups shredded cooked chicken (I prepare in slow cooker with 1 cup of water, on low for 6-8 hours)
2 cups shredded Monterey Jack cheese, divided
1/2 cup minced cilantro
2 tablespoons minced jalepenos (I never include them)
12 (6 inch) corn tortillas
nonstick cooking spray
Instructions:
1. Combine 1 can enchilada sauce and tomato sauce in saucepan over medium heat until steaming. Stir in chicken and cook a few minutes. Remove from heat. Stir in one cup of cheese, cilantros, and jalepenos.
2. Place tortillas on a plate and cover with plastic wrap. Microwave on high about 60 seconds, until softened. Place about 1/2 cup chicken down the center of each tortilla. Roll and place seams down in 11 x 9 baking dish. Spray tops lightly with cooking spray.
3. Spread remaining can of enchilada sauce over the tops of the tortillas. Spread remaining cheese over the top. Cover tightly with foil, and bake in 375 degree oven for 25 minutes.
Source: East Valley Tribune, 2005
Submitted by: Theresa B.
Ingredients:
2 (10 oz) cans enchilada sauce, divided
1 (8 oz) can tomato sauce
3 cups shredded cooked chicken (I prepare in slow cooker with 1 cup of water, on low for 6-8 hours)
2 cups shredded Monterey Jack cheese, divided
1/2 cup minced cilantro
2 tablespoons minced jalepenos (I never include them)
12 (6 inch) corn tortillas
nonstick cooking spray
Instructions:
1. Combine 1 can enchilada sauce and tomato sauce in saucepan over medium heat until steaming. Stir in chicken and cook a few minutes. Remove from heat. Stir in one cup of cheese, cilantros, and jalepenos.
2. Place tortillas on a plate and cover with plastic wrap. Microwave on high about 60 seconds, until softened. Place about 1/2 cup chicken down the center of each tortilla. Roll and place seams down in 11 x 9 baking dish. Spray tops lightly with cooking spray.
3. Spread remaining can of enchilada sauce over the tops of the tortillas. Spread remaining cheese over the top. Cover tightly with foil, and bake in 375 degree oven for 25 minutes.
Source: East Valley Tribune, 2005
Submitted by: Theresa B.
CHICKEN ENCHILADAS 1
CHICKEN ENCHILADAS 1
Ingredients:
1 lb. boneless chicken breasts: cooked and shredded or diced (I prepare in slow cooker with 1 cup of water, on low for 6-8 hours)
1 can cream of chicken soup
1 pint sour cream
1/2 can diced green chilis or diced jalepenos (can also omit if you like milder foods)
Flour tortillas
shredded cheese
Instructions:
Mix first four ingredients. Heat oil in skillet. Dip both sides of tortillas in hot oil. Add two heaping tablespoons of chicken mixture on top of tortillas. Roll and place in ungreased pan. Bake at 350 degrees for 20 minutes. Top with shredded cheese and bake an additional 10 minutes. The ingredients can be adjusted based on personal preference, more sour cream, etc. I serve with rice, salsa, and additional sour cream.
Source:
Lisa Jones from AZ brought me this meal after we brought our daughter, Anna, home.
Submitted by: Theresa B.
Ingredients:
1 lb. boneless chicken breasts: cooked and shredded or diced (I prepare in slow cooker with 1 cup of water, on low for 6-8 hours)
1 can cream of chicken soup
1 pint sour cream
1/2 can diced green chilis or diced jalepenos (can also omit if you like milder foods)
Flour tortillas
shredded cheese
Instructions:
Mix first four ingredients. Heat oil in skillet. Dip both sides of tortillas in hot oil. Add two heaping tablespoons of chicken mixture on top of tortillas. Roll and place in ungreased pan. Bake at 350 degrees for 20 minutes. Top with shredded cheese and bake an additional 10 minutes. The ingredients can be adjusted based on personal preference, more sour cream, etc. I serve with rice, salsa, and additional sour cream.
Source:
Lisa Jones from AZ brought me this meal after we brought our daughter, Anna, home.
Submitted by: Theresa B.
GIANT CHOCOLATE CHIP COOKIE
GIANT CHOCOLATE CHIP COOKIE
Pre-heat oven to 375 degrees
Ingredients:
1 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions:
In large bowl, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well.
Gradually add flour, salt, and baking soda, beating until well blended. Stir in chocolate chips and nuts.
Spread in greased 14 inch round pizza pan. Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Cool cookie in pan on a cooling rack. Decorate as desired.
Source: allrecipes.com
Submitted by: Caroline G.
"I made this in August 2007 to recognize the first day of classes for Glenn and Liam. Glenn's second year of MBA and Liam's second year of preschool. The recipe is easy and fabulous. I used a disposable 14 inch pizza pan that I purchased in a pack of three. This recipe would be great for a gift, birthday or any celebration".
Pre-heat oven to 375 degrees
Ingredients:
1 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions:
In large bowl, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well.
Gradually add flour, salt, and baking soda, beating until well blended. Stir in chocolate chips and nuts.
Spread in greased 14 inch round pizza pan. Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Cool cookie in pan on a cooling rack. Decorate as desired.
Source: allrecipes.com
Submitted by: Caroline G.
"I made this in August 2007 to recognize the first day of classes for Glenn and Liam. Glenn's second year of MBA and Liam's second year of preschool. The recipe is easy and fabulous. I used a disposable 14 inch pizza pan that I purchased in a pack of three. This recipe would be great for a gift, birthday or any celebration".
POTATO BREAKFAST CASSEROLE
POTATO BREAKFAST CASSEROLE
Pre-heat oven to 350 degrees
Ingredients:
3 cups frozen shredded hash browns (do not thaw)
1/3 cup chopped onion
1/4 chopped green pepper
8 slices bacon, crisply cooked and crumbled
1 can (8 oz) whole kernel corn, drained
1 1/2 cups shredded Cheddar cheese (6 oz)
1 cup milk
5 eggs, beaten
1/2 tsp salt
dash of ground red pepper
paprika
*You can opt to leave out the bacon is you would like it to be a vegetarian friendly dish.
Directions:
Spread hash browns on bottom of 12x7x2 inch pan (ungreased). Top with onion, bell pepper, bacon, corn, and cheese. Mix remaining ingredients except paprika. Pour over cheese. Sprinkle with paprika. Bake 35 to 40 minutes or until knife comes out clean. (Mine took about 45 minutes).
Source:
This recipe was given to me by Theresa B. who is a special friend from church. Theresa credits the Betty Crocker Cookbook.
Pre-heat oven to 350 degrees
Ingredients:
3 cups frozen shredded hash browns (do not thaw)
1/3 cup chopped onion
1/4 chopped green pepper
8 slices bacon, crisply cooked and crumbled
1 can (8 oz) whole kernel corn, drained
1 1/2 cups shredded Cheddar cheese (6 oz)
1 cup milk
5 eggs, beaten
1/2 tsp salt
dash of ground red pepper
paprika
*You can opt to leave out the bacon is you would like it to be a vegetarian friendly dish.
Directions:
Spread hash browns on bottom of 12x7x2 inch pan (ungreased). Top with onion, bell pepper, bacon, corn, and cheese. Mix remaining ingredients except paprika. Pour over cheese. Sprinkle with paprika. Bake 35 to 40 minutes or until knife comes out clean. (Mine took about 45 minutes).
Source:
This recipe was given to me by Theresa B. who is a special friend from church. Theresa credits the Betty Crocker Cookbook.
ICE CREAM SANDWICH DESSERT
ICE CREAM SANDWICH DESSERT
Ingredients:
10 chocolate wafer and vanilla ice cream sandwiches
1 carton frozen whipped topping, thawed
1 jar carmel topping
1 cup peanuts
Instructions:
Place ice cream sandwiches on bottom of 13X9 pan (break some in half to cover bottom of pan). Spread carmel topping over sandwiches. Spread whipped topping over carmel. Sprinkle with peanuts. Freeze.
* I have used sprinkles in place of peanuts and the color looks fabulous and it reduces the fat
Source:
This recipe was given to me by Julie U. I have made it for guests, friends who have had babies and for our family. The best part is that you can keep it in the freezer for up to 2 months.
Submitted by: Caroline G.
Ingredients:
10 chocolate wafer and vanilla ice cream sandwiches
1 carton frozen whipped topping, thawed
1 jar carmel topping
1 cup peanuts
Instructions:
Place ice cream sandwiches on bottom of 13X9 pan (break some in half to cover bottom of pan). Spread carmel topping over sandwiches. Spread whipped topping over carmel. Sprinkle with peanuts. Freeze.
* I have used sprinkles in place of peanuts and the color looks fabulous and it reduces the fat
Source:
This recipe was given to me by Julie U. I have made it for guests, friends who have had babies and for our family. The best part is that you can keep it in the freezer for up to 2 months.
Submitted by: Caroline G.
CHICKEN POT PIE
CHICKEN POT PIE
Pre-heat oven to 425
Ingredients:
6 tbs. melted butter
6 tbs. flour
½ tsp. salt
¼ tsp. pepper
1 ¾ c chicken broth
2/3 c milk
2 c cooked chicken
1 double crust pastry shell
Directions:
Blend melted butter, flour, salt, pepper over medium heat. Slowly add chicken broth and milk. Cook until bubbly and thickened (turn heat down to low if necessary). Add chicken. Pour into pastry shell and top with second pastry shell (be sure to vent top crust). Bake for 35 min.
*I added 1 ½ c frozen mixed peas and carrots to get some veggies in there!
Source:
My sister-in-law (Beth) made this for me one time I was visiting. Since then I have made it many times for our family and for friends who have had babies. It is delicious!
Submitted by: Caroline G.
Pre-heat oven to 425
Ingredients:
6 tbs. melted butter
6 tbs. flour
½ tsp. salt
¼ tsp. pepper
1 ¾ c chicken broth
2/3 c milk
2 c cooked chicken
1 double crust pastry shell
Directions:
Blend melted butter, flour, salt, pepper over medium heat. Slowly add chicken broth and milk. Cook until bubbly and thickened (turn heat down to low if necessary). Add chicken. Pour into pastry shell and top with second pastry shell (be sure to vent top crust). Bake for 35 min.
*I added 1 ½ c frozen mixed peas and carrots to get some veggies in there!
Source:
My sister-in-law (Beth) made this for me one time I was visiting. Since then I have made it many times for our family and for friends who have had babies. It is delicious!
Submitted by: Caroline G.
CHERRY CRUNCH CAKE
CHERRY CRUNCH CAKE
Preheat over to 350 degrees
Ingredients:
1 can cherry pie filling
1t. lemon juice
Spread on bottom of 9" square pan.
Topping:
1 yellow cake mix
1/2 cup butter
Pour butter over cake mix and stir until crumbly. Pour over cherries. Bake at 350 for 40-45 min. I serve this warm with vanilla ice cream.
Source:
This recipe was given to me by Julie U. She suggests serving it warm with vanilla ice cream and conveys it is one of Eric's (Julie's husband) favorite recipes.
Preheat over to 350 degrees
Ingredients:
1 can cherry pie filling
1t. lemon juice
Spread on bottom of 9" square pan.
Topping:
1 yellow cake mix
1/2 cup butter
Pour butter over cake mix and stir until crumbly. Pour over cherries. Bake at 350 for 40-45 min. I serve this warm with vanilla ice cream.
Source:
This recipe was given to me by Julie U. She suggests serving it warm with vanilla ice cream and conveys it is one of Eric's (Julie's husband) favorite recipes.
Subscribe to:
Posts (Atom)