Recipes of Friends

No Fuss Chicken Cordon Bleu

2011-08-29T18:24:00.000-04:00

Ingredients:

6-8 fresh chicken breasts cut in half lengthwise
2 cups sliced carrots
2 cans Cream of Chicken
1 cup Sour Cream
2 tsp lemon juice
2 tsps Paprika
1 1/4 cup of Swiss cheese
Ham slices cut into strips
1 Egg
1 cup of bread crumbs

Directions:

Put sliced carrots in bottom of 9x13 pan (or two 8 inch rounds).
Combine Cream of Chicken soup, sour cream, paprika and lemon juice in bowl.
Mix well and pour over the carrots.
Slice Chicken breasts into tender strips.
Crack an egg on a plate and beat well.
Place bread crumbs on additional plate and coat fresh chicken with egg and coat with bread crumbs. Arrange coated chicken breasts over the top of sauce in the pan.
Place ham strips over the top of the chicken.
Top with swiss cheese.

Freeze: Use Saran wrap or press and seal over the top of the pan and then Foil it all the way around to ensure air tight. Store in the freezer up to 2 months (or more depending on your druthers).

Baking: Defrost and use within 2 days. Preheat oven on 375 and bake uncovered for 30-40 minutes until cheese is bubblely and chicken juices run clear. Serve over egg noodles.

Source: http://www.freezerfriendly.blogspot.com/

Submitted by: Caroline G.
"We had this for dinner tonight and loved it. I used light sour cream, cheese and soup and it was fabulous! I made an 8 x 8 for our family of four for this evening and froze the other one".

Yummy Bars!

2011-08-29T12:06:00.001-04:00

Ingredients:

2 c. quick cooking oats
1/2 c. whole wheat pastry flour
1 t. baking powder
1/2 t. salt
1/4 c. raisins
1/4 c. chocolate chips
1/2 c. nut butter (I used peanut butter)
1/4 c. maple syrup
1/4 c. granular sweeter (I used NuNaturals Stevia Baking Blend)
2 T. ground flax seed + 6 T. water

Instructions:

Preheat oven to 375 degrees.
Combine flax and water. Set aside.
Combine all dry ingredients in mixing bowl.
Stir in raisins and chocolate chips.
In a separate bowl, combine syrup, sweetener and nut butter and mix until smooth. Combine nut butter mixture with flax/water mixture.

Add wet to dry ingredients and mix well.

Note: The mixture will be dry, but just keep stirring.
Press the mixture into an 8 x 8 pan sprayed with non-stick cooking spray. Bake for 15 minutes. Allow pan to cool slightly, then cut into bars and transfer to a cooling rack.

Submitted by: Caroline G.

This recipe comes to me via Jenny T. As we sat at the pool and she let me sample this homemade delight I knew I had to have the recipe. They are moist and yuumy!

Berry Lover's Delight Pie

2011-02-23T17:03:00.003-05:00

Ingredients:

1 box refrigerated pie crusts, softened as directed on box

Powdered sugar for dusting hearts

4oz white chocolate

3 cups halved hulled fresh strawberries

2 cups fresh blueberries

10 tablespoons granulated sugar

4 tablespoons water

2 tablespoons cornstarch

Instructions:

Heat oven to 450°F. Unroll 1 pie crust in ungreased 9-inch glass pie plate. Press crust against side and bottom. Prick bottom and side of crust with fork. Bake 10 to 12 minutes or until light brown. Cool completely; about 35 minutes.

Meanwhile, cut out small heart shapes from second pie crust. Bake them on a cookie sheet for about 5 minutes or until golden brown; cool. Dust with powdered sugar. Set aside.

Slice a few chocolate curls or shavings from side of white chocolate bar; set aside for decoration.

Melt the rest of the bar in a double boiler on stovetop or in microwave on Medium 1 to 2 minutes or until it stirs smooth; spread in the bottom of the cooled pie crust. Refrigerate 10 minutes.

Place a 3 1/2-inch biscuit cutter in the center of the pie shell and surround with 2 cups halved strawberries. Fill the center with blueberries (about 1 cup) up to strawberry level.

Place remaining strawberries in 2-quart saucepan with 5 tablespoons of the granulated sugar and 1 tablespoon of the water. Heat to boiling over medium-high heat. Crush strawberries. Strain the juice from the strawberries, and put about 2/3 cup of the juice back in the pan. Mix together 1 tablespoon of the cornstarch with 1 tablespoon water. Add the cornstarch mixture to the strawberry juice mixture. Cook over low heat about 4 minutes or until thickened. Spoon over strawberries and refrigerate for 10 minutes.

Meanwhile, clean out the saucepan; add remaining blueberries, 5 tablespoons granulated sugar and 1 tablespoon water. Heat to boiling, and crush blueberries. Using the same procedure as with the strawberries, strain and return to pan with 1 tablespoon cornstarch and 1 tablespoon water that has been mixed together. Cook over low heat until thickened. Spoon blueberry mixture over blueberries.

Refrigerate pie for 2 hours; remove center ring. Decorate pie with pie crust hearts and chocolate curls or shavings

Pillsbury indicates it would be awesome served with whipped cream, if desired. Make chocolate shavings by pulling a vegetable peeler toward you across a white chocolate candy bar. Press firmly using long, thin strokes.

Submitted by: Caroline G.
"I love that the second pie crust is cut in shapes and this was much easier to prepare than the instructions make it appear".

Source: http://www.pillsbury.com/

Minestrone Soup

2011-02-06T19:05:00.001-05:00

Minestrone is the name for a variety of thick Italian soups made with vegetables and often with pasta or rice. Nine grams of fiber and 14 grams of protein per serving make this minestrone soup a health-conscious meal.

Ingredients:

3 14-ounce cans beef broth

1 15-ounce can kidney beans, rinsed and drained

1 15-ounce can garbanzo beans, rinsed and drained

1 14-1/2-ounce can low-sodium stewed tomatoes

1 11-1/2-ounce can vegetable juice (did not use in mine as I didn't have it on hand)

1 6-ounce can tomato paste

2 teaspoons sugar

1 teaspoon dried Italian seasoning, crushed

1-1/2 cups loose-pack frozen mixed vegetables (such as an Italian blend)

2 cups fresh spinach leaves, cut into strips

2 cups cooked pasta (1 cup uncooked), such as small shells or mostaccioli

Finely shredded Parmesan cheese (optional)

Instructions:

In a large kettle combine broth, beans, stewed tomatoes, vegetable juice, tomato paste, sugar, and Italian seasoning.
Bring to boiling.
Add mixed vegetables. Reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. Add spinach and cooked pasta; heat through.
To serve, ladle into bowls.
If desired, sprinkle with Parmesan cheese. Makes 8 main-dish servings.

Submitted by: Caroline G.
Source: Yahoo Shine Recipes

Crock Pot Chicken Barbeque

2011-02-04T13:03:00.000-05:00

Ingredients:

6 skinless chicken breast halves (boneless)
1 (12 ounce) bottle barbeque sauce of your choice
1/2 cup Italian salad dressing (I use fat free)
1/2 cup brown sugar
2 tablespoons Worchestershire sauce

*The ingredients give it a wonderful flavor. I recommend using a barbeque sauce that you really like to secure you get a great flavor*

Directions:

Place chicken in the slow cooker. In a bowl, mix the barbeque sauce, Italian dressing, brown sugar and Worchestershire sauce. Pour over the chicken. Cover and let it cook 3-4 hours on high or 6-8 on low (if chicken breasts are frozen). If the chicken is not frozen I recommend 4 hours on low depending on your individual slow cooker.

If you plan to serve it as barbeque about an hour before eating take out chicken and cut in small pieces or shred and return to the slow cooker.

Submitted by: Caroline G.
"This is easy and delicious. Serve with a side of rice, noodles or on a baked potato with sour cream and some veggies on the side. A great lunch meal to place in the slow cooker before leaving for church. Easier still; shred the meat and put on a hamburger bun. Will serve our family of four two meals".

Farmer's Casserole

2011-02-04T12:36:00.001-05:00

This is a new favorite in our house. This is a great dish for a weekend lunch, brunch or dinner for the family.

Ingredients:

3 cups frozen shredded hash brown potatoes (24 ounce bag)

3/4 cup of shredded Monterey Jack Cheese (3-4 ounces)

3/4 cup of shredded Cheddar Cheese (3-4 ounces)

1 cup ham or Canadian-style bacon (5 ounces)

1 can of mild green chilis (4.5 ounce can - optional)

1/4 cup green onions, sliced (2-3 medium)

4 beaten eggs

1 - 12 ounce can of evaporated milk (the full fat kind works best)

1/4 teaspoon of pepper

1/8 teaspoon of salt

Note: You can use whatever kind of cheese you like. It is yummy with a shredded cheese mix.

I make mine without the chilis and onions as my children don't like them, but I bet it is fabulous with them included!

Directions:

Grease a 2 quart square baking dish.

Arrange potatoes evenly in bottom of dish.

Sprinkle with cheeses, ham, green chiles, and green onions.

In medium mixing bowl, combine eggs, milk, pepper and salt.

Pour egg mixture of potato mixture in dish.

NOTE: Chill for several hours over overnight in the fridge before baking or immediately cover and place in freezer for future meal.

Serving Instructions:

Thaw completely (if frozen).

Bake uncovered at 350 degrees for 40-45 minutes or until center appears set.

Let stand 5 minutes before serving.

If you prefer extra shredded cheese can be sprinkled on top during the last 15 minutes of baking.

Submitted by: Caroline G.

Pancake and Sausage Muffins

2011-01-16T11:38:00.002-05:00

http://heavenlyhomemakers.com/pancake-and-sausage-muffins

Chocolate Chip Shortbread Cookies

2010-12-22T16:22:00.003-05:00

Ingredients:
4 sticks unsalted butter, at room temperature
2 cups powdered sugar, sifted
1 teaspoon pure vanilla extract
1 teaspoon almond extract
2 tablespoons water
4 cups all-purpose flour, sifted (do NOT use self-rising)
1 teaspoon salt
1 12-oz package of mini semi-sweet chocolate chips
1/2 of a 12-oz package of Ghiradeli 60% chocolate chips for dipping (optional)

Directions:
In a large mixing bowl, combine the butter and sugar with a hand mixer. Beat until light and fluffy. Mix in the extracts and the water. Add the flour and the salt and mix until well blended. Stir in the chocolate chips.

Divide the dough into two portions. Form each into a disc and wrap in waxed paper. Chill 2-24 hours.

Preheat oven to 350 degrees.

Roll out the dough into 1/3 inch thickness onto a lightly floured surface. Cut with desired cookie cutter(s) and place on ungreased cookie sheets at least an inch apart (these cookies keep their shape very well and do not spread).

Bake approximately 14-18 minutes (depending on the size of your cookies) or until the edges are golden but the center of the cookie is still very pale. Remove from oven and place pan on a cooling rack. Let sit for 3 minutes before removing cookies to a cooling rack to cool completely.

Once the cookies are completely cooled, melt the dark chocolate chips. Cover cookie sheets with waxed paper. Dip each cookie halfway into the melted chocolate and place on wax-lined cookie sheets. Place cookie sheets in the refrigerator to set the chocolate. Store cookies in airtight containers.

Variation: You can also roll the dough into two logs instead of discs. Then, after chilling for 2-24 hours, slice and bake.

Submitted by: Caroline G.

Homemade Pretzels

2010-11-27T13:17:00.001-05:00

I wanted to place this recipe link here as I want to make these yummy Homemade Pretzels:

http://heavenlyhomemakers.com/making-homemade-soft-pretzels

Cocanutty Bars

2010-10-16T15:57:00.002-04:00

Ingredients:

Crust:

7 tablespoons butter, melted
1 egg
1 package chocolate fudge cake mix

Filling:

14-oz can sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg
7-oz bag flaked coconut, divided
12-oz bag semi-sweet chocolate chips
1 cup chopped pecans
Preheat oven to 350 degrees. Spray a 13×9 inch baking dish with non-stick cooking spray and set aside.

Instructions:

In a large bowl, combine the butter and the egg. Stir in the cake mix until well combined. (It will be dry.) Press into the bottom of your prepared pan.

In a large bowl, combine the sweetened condensed milk, the extracts, and the egg. When blended, stir in 2 cups of the coconut, the chocolate chips and the pecans. Spread the mixture over the crust. Sprinkle with the remaining coconut.

Bake for 45 minutes or until the coconut is golden brown. (The center will appear jiggly but it will set up as it cools.) Remove the bars from the oven and cool completely before cutting.

Store in a sealed container.

Submitted by: Caroline G.

Source: http://www.shecooks.org/

Candy Corn Pudding

2010-10-06T16:10:00.002-04:00

Ingredients:

1 box (4-serving size) butterscotch instant pudding and pie filling mix
4 cups milk
20 drops red food color
25 drops yellow food color
1 box (4-serving size) banana cream instant pudding and pie mix
1 cup whipping cream, whipped
12 pieces candy corn

Directions:

Make butterscotch pudding as directed on box, using 2 cups of the milk.
Stir in 20 drops red food color and 25 drops of the yellow food color.
Refrigerate 30 minutes.
Make banana cream pudding as directed on box, using remaining 2 cups milk.
Stir in remaining 20 drops yellow food color.
Refrigerate until ready to use

To assemble, place about 1/4 cup banana cream pudding in bottom of each of 6 (8-oz) glasses. (Cover and refrigerate remaining banana cream pudding for another use.)

Top each with about 1/3 cup butterscotch pudding and about 1/3 cup whipped cream.

Garnish with candy corn.

Source: www.pillsbury.com

Submitted by: Michelle G.

Michelle recommended making without the food coloring.

White Chocolate Gingerbread Blondies

2010-10-05T19:04:00.002-04:00

Ingredients:

Makes about 4 dozen 2-inch squares

Vegetable-oil cooking spray
2 3/4 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 1/2 sticks (20 tablespoons) unsalted butter, room temperature
1 1/4 cups packed light-brown sugar
1/2 cup plus 2 tablespoons granulated sugar
2 large eggs plus 1 large egg yolk
1 1/4 teaspoons pure vanilla extract
1/3 cup unsulfured molasses
10 ounces white chocolate, coarsely chopped

Directions:

1.Preheat oven to 350 degrees. Coat a 17-by-12-inch rimmed baking sheet with cooking spray. Line bottom with parchment cut to fit, and coat parchment. Whisk together flour, baking soda, salt, and spices.

2.Beat butter and brown and granulated sugars with a mixer on medium-high speed until pale and fluffy. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Stir in white chocolate.

3.Spread batter into prepared pan. Bake until edges are golden, about 25 minutes. Let cool completely in pan on a wire rack. Cut into 2-inch squares or desired shape. Blondies can be stored in an airtight container for up to 1 week.

Submitted by: Michelle G.

Source: www.marthastewart.com

Cranberry Chicken

2010-10-01T18:43:00.003-04:00

Ingredients:

8 ounces of Catalina Dressing (regular or low fat)
1 package of onion soup mix
1 can whole-berry cranberry sauce (16 ounces)
4 boned or boneless chicken breasts

Instructions:

Mix together the dressing, onion soup mix and cranberry sauce. Place the chicken and the sauce in a greased baking dish and bake uncovered at 350 degrees for approximately 1 hour (until your chicken is done).

This goes really well with steamed rice and veggies.

Freezer Directions:
Mix together the dressing, onion soup mix and cranberry sauce. Place the chicken and mix together in a freezer bag. I then place in another freezer bag and label and date. When ready to prepare thaw overnight in the fridge and follow instructions above.

Submitted by: Caroline G.

"I had a friend request this recipe and thought it was worth posting on here. This is a fabulous fall recipe and delicious".

Three Cheese Spaghetti

2010-09-30T11:15:00.002-04:00

Ingredients:

8 ounces spaghetti
2 tablespoons butter
1/2 teaspoon salt
1 1/2 teaspoons dried parsley
1 cup cottage cheese
1/4 cup grated Parmesan cheese
6 ounces (1 1/2 cups) shredded mozzarella cheese*
2 ounces crumbled feta cheese, optional

Sauce Ingredients:

8 ounces ground beef
1 clove garlic, minced
1/2 onion, chopped
1/4 teaspoon ground black pepper
3 cups spaghetti sauce
1/2 tablespoon sugar
1 teaspoon Italian seasoning
2 ounces (1/2 cup) shredded mozzarella cheese, optional

Instructions:

1. Cook spaghetti according to package directions (al dente).
Drain and return to pan (remove from heat though!).
Add butter and stir until butter is melted.
Add remaining pasta ingredients, stirring to combine.
Spread pasta-cheese mixture in the bottom of a greased 8-inch square baking dish.

2. Brown ground beef with the garlic and onion.
Drain grease and return to pan.
Add pepper, spaghetti sauce, sugar, and Italian seasoning.
Stir well and then pour over the pasta, spreading evenly.
Sprinkle cheese on top if desired.

3. Bake uncovered at 350 degrees for 35 minutes or until top cheese is browned and spaghetti is bubbly.

Additional Notes:
*If desired, substitute part of the mozzarella cheese with shredded cheddar cheese.

Preparation Time:
30-40 minutes

Cooking Time:
35 minutes

Submitted by: Caroline G.

Source: www.tammysrecipes.com

Rice Lasagna

2010-09-29T17:25:00.002-04:00

Ingredients:

This recipe intrigued me as my family loves lasagna, however, I don't always have lasagna noodles on hand, but always have rice in my pantry.

1 bag Success® White or Brown Rice
2 eggs, slightly beaten
3/4 cup grated Parmesan cheese, divided
2 cups shredded Mozzarella cheese
1/2 cup cottage cheese
1 lb lean ground beef
1 jar spaghetti sauce
1/2 tsp garlic powder

Instructions:

Preheat oven to 375°F.
Coat 13 x 9-inch baking dish with nonstick cooking spray; set aside.
Prepare rice according to package directions. Cool slightly.
Combine rice, eggs and 1/4 cup Parmesan cheese in medium bowl.
Mix well; set aside.
Combine 1/4 cup Parmesan cheese, Mozzarella cheese and cottage cheese in separate bowl.
Mix well; set aside.
Spray large nonstick skillet with nonstick cooking spray.
Add meat and brown over medium heat; drain off excess fat.
Add spaghetti sauce and garlic powder; continue cooking until thoroughly heated. Spoon one-half of rice mixture into baking dish.
Cover with one-half of cheese mixture.
Top with one-half of meat sauce.
Repeat layers.
Top with remaining 1/4 cup Parmesan cheese.

Bake 15 to 20 minutes or until thoroughly heated.

I prepared my rice in our rice cooker (one cup dry rice to two cups of water for this recipe). The dish was great the first night and super reheated too!

Bubbles!

2010-07-23T14:49:00.000-04:00

Use the ingredients below to make bubble solution for a fun summer
activity with bubbles!

1 cup water
2 tablespoons light karo syrup or 2 tablespoons glycerin
4 tablespoons dishwashing liquid

Mix all ingredients in a flat pan and dip bubble wand in mixture.
Bubble Wands (be creative with what you have at home!)

Slotted spoon
Funnel
Fly swatter
Plastic strainer
Cookie cutters

Keep in mind that bubbles can make hard surfaces slippery very quickly
and using food coloring in bubbles could stain some household surfaces.
Substitute the soap in the recipe with baby shampoo for tear-free bubbles
around small children.

CHOCOLATE CHIP CREAM CHEESE COFFEE CAKE

2010-03-05T13:14:00.001-05:00

Ingredients
* 1/4 lb butter (1 cube)
* 8 oz. cream cheese
* 1 1/4 cup sugar
* 2 eggs
° 1 tsp vanilla
° 2 cups flour
° 1 tsp baking powder
° 1/4 tsp salt
- 1/4 cup milk
- 6 oz chocolate chips

Topping:
* 1/4 cup sugar
* 1 tsp cinnamon
* 1/4 cup chopped pecans

Makes one large bundt cake, or two medium bread-size loafs, or 4 small (individual size) loafs.

Instructions:Mix together * (first 4) ingredients in a large bowl till creamy. Add the ° ingredients, continually mixing. Add in the flour last, and in small increments to aid in smooth mixing. Add milk last. You may not need the whole 1/4 cup of milk, or you may need a little more. Batter should be creamy but not drippy. Stir in chocolate chips using a large spoon.

Spoon mixture into pan(s). If using a bundt pan, fill half full. You will need to slice off the excess to serve, so don't bother filling it overfull. If using bread pans, fill about half to 3/4 full. Sprinkle topping over all. Bake at 350° (F) for 50-55 minutes. Cakes will rise and become golden brown. Test by inserting a knife or toothpick. When done, the knife will come out almost dry.

Note: I like to make the smaller loafs and give as gifts. They freeze well and are good to have on hand for company coming. Wonderful with a cup of tea or coffee.

Chewy Granola Bars

2010-02-02T13:15:00.007-05:00

Ingredients:

1 cup melted butter
1/3 cup brown sugar
1 cup honey
1 teaspoon vanilla extract
4 cups oatmeal
1 cup rice krispie cereal
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (optional. I don't use as I use salted butter)

Additions - select one of the following:

1/2 cup nuts
1 cup chocolate chips
1 cup raisins or other dried fruit

Instructions:

In one bowl combine melted butter, brown sugar, honey and vanilla extract. In second bowl combine oatmeal, rice krispie ceral, flour , baking soda, cinnamon and salt if using. Mix well. Add you additional selected item from list above and mix well.

Combine the two bowls together and mix well. Spread mixture in a 13 x 9 sprayed pan and bake at 325 degrees for 30 minutes. Remove and cool on the counter and then cut in bars and store in the fridge or freezer.

Submitted by: Caroline G.

"These are tasty and chewy"

Sausage Balls

2009-12-02T15:16:00.007-05:00

Ingredients:
1 pound of bulk pork sausage (you can use any flavor or heat).
2 cups of Bisquick or a homemade substitute
3 cups of shredded sharp cheddar cheese

*I added a bit of Worcestershire Sauce to my mixture, however, this is not in the original recipe

Instructions:
Mix all ingredients together using your hands. I would suggest combining the sausage and the Bisquick first and adding the cheese last. You may have to work at it to get everything incorporated, but it will come together.
Roll about 1 1/2 tablespoons of the mixture in a ball. Repeat until done.
Bake at 375 degrees for 15 minutes.

If you desire to freeze to use later you can roll into balls and flash freeze on wax paper on a cookie tray. When the sausage balls have hardened move to freezer bags. Thaw in your fridge and bake at 375 degrees for 15 minutes.

Submitted by: Caroline G.
Source: www.onceamonthmom.com

"These are easy and tasty. A great make ahead item for a Christmas party appetizer or to serve guests. I made a batch this afternoon and baked some and placed the rest uncooked in the freezer for Christmas".

Chocolate Peanut Butter Mallow Bars

2009-07-09T14:52:00.005-04:00

Ingredients:

1 package (2 layer size) devil's food cake mix
1/2 cup (1 stick) butter, melted
2/3 cup cold milk, divided
3/4 cup creamy peanut butter
1 jar (7 ounces) Marshmallow Creme
1/2 cup of peanuts
6 squares of Baker's semi-sweet chocolate, coarsely chopped

Instructions:

Preheat oven to 350 degrees. Mix dry cake mix, butter and 1/3 cup of milk until blended; press two-thirds on the bottom of a 13 x 9 inch pan. Bake for 12 to 14 minutes or until the center is almost set; cool 3 minutes.

Mix peanut butter and remaining milk; spread onto crust. Top with spoonfuls of marshmallow cream and the remaining cake mixture. Sprinkle with nuts and chocolate; press gently into cake mixture.

Bake additional 18 minutes or just until center is set. Cool before cutting into bars.

Submitted by: Caroline G.
"These are a hit with the teachers and my hubby. I like to make them with reduced fat peanut butter and skim milk. I cut in individual pieces and place tightly wrapped in the freezer. They freeze well for up to a full month."

Source: Kraft

Strawberry Muffins

2009-07-09T13:37:00.004-04:00

Ingredients:
1/2 cup softened butter
3/4 cup sugar
1 egg
2 cups of flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 teaspoon vanilla
1 1/2 cups chopped strawberries
Topping: 2 teaspoons sugar and 1/2 teaspoon cinnamon

Instructions:
Cream butter and sugar. Add egg and mix well.
Sift flour, baking powder and salt in a small bowl. Add the flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in the chopped strawberries.
Spoon batter in muffin pans.
Sprinkle the topping over the muffins.

Bake at 400 degrees for 20-25 minutes and enjoy one dozen muffins.

Submitted by: Caroline G.
"It is a great time of year for purchasing fresh strawberries. This recipe is delicious and if you don't need the full dozen you can place some in the freezer to enjoy later!"

Jello Jigglers

2009-07-06T16:32:00.006-04:00

Ingredients:

3 packages of jello

4 packages unflavored jello

4 cups of boiling water

Instructions:

Mix all of the above together in a bowl and pour in a 9 x 13 pan. Place in the refrigerator until firm (approximately 3 hours). Then cut in squares or use cookie cutters for fun shapes.

Submitted by: Caroline G.

"I use sugar free jello. These are easy to prepare, festive and delicious"

Source: Donna G. on http://whatsfordin-din.blogspot.com/

Fruit-filled Coffee Cake

2009-03-24T13:55:00.005-04:00

Ingredients:

1 package (2 layer size) white or yellow cake mix
1 teaspoon ground cinnamon
1 cup of sour cream
3 eggs
1/4 cup water
1 can (21 ounces) cherry pie filling

Topping ingredients:

1 cup powdered sugar
1 1/2 tablespoons milk

Instructions:

Heat oven to 350 degrees
Beat first five ingredients until well blended
Pour into greased and floured 13 x 9 inch pan; top with spoonfuls of pie filling
Bake for 35 minutes or until toothpick inserted in center comes out clean
Cool for 10 minutes

Mix sugar and milk; drizzle over cake
Cool completely

Ideas: Change the flavor of the coffee cake by preparing with your favorite pie filling, such as blueberry, apple or strawberry.

Source: Kraft

Submitted by: Caroline G.

"This is easy and delicious. You can make it in a full 13 x 9 pan or two 8 x 8 square or round pans. It is nice to have with coffee, breakfast or dessert. This recipe would also freeze well so you can make one to enjoy now and freeze one, or better yet, give one to someone to enjoy and one for your own family".

KING ARTHUR BROWNIES

2009-02-22T20:24:00.005-05:00

Ingredients:
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
1 1/4 cups cocoa
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder, optional
1 tablespoon vanilla extract
1 1/2 cups King Arthur Unbleached All-Purpose Flour (you can use any brand)
2 cups chocolate chips (one bag)

Instructions:
Preheat the oven to 350°F. Lightly grease a 9" x 13" pan

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just until it's hot (about 110°F to 120°F), but not bubbling; it'll become shiny looking as you stir it. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

Add to the hot butter/sugar mixture, stirring until smooth.

Add the flour and chips, again stirring until smooth.
Spoon the batter into a lightly greased 9" x 13" pan.

Bake the brownies for about 30 minutes (I take mine out around 25 mins), until a cake tester inserted into the center comes out clean, or with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack before cutting and serving.

Source: King Arthur Flour
Submitted by: Caroline G.

"These are divine and I make them to give as gifts, and potluck meetings. Tomorrow evening they will be with me when I attend Bible Study as our group is bringing the snacks which in turn reminded me to upload the recipe. If you make these you won't be disappointed".

SIMPLY SENSATIONAL TRUFFLES

2008-12-17T20:28:00.005-05:00

Ingredients:

2 1/2 packages (20 squares) Baker's Semi-Sweet Chocolate, divided

1 package (8 ounces) Softened Cream Cheese

Instructions:

Melt 8 chocolate squares. Beat cream cheese with mixer until creamy; stir in melted chocolate and then refrigerate until firm.

Shape into small balls. Place on wax paper-covered tray.

Melt remaining chocolate. Use fork to dip truffles; return to tray. Decorate as desired then place in fridge for a minimum of one hour. If not serving that day please keep in refrigerator.

For decorations use sprinkles after dipping in chocolate or coat with powdered sugar or unsweetened cocoa instead of dipping in chocolate

Submitted by: Caroline G.

Source: Kraft foods

SLOW COOKER CRANBERRY ROAST

2008-12-11T07:42:00.003-05:00

Ingredients:

1 (1 ounce) envelope dry onion soup mix
1 (3 pound) beef chuck roast
1 (16 ounce) can jellied cranberry sauce
2 tablespoons butter
2 tablespoons all-purpose flour

Instructions:

Place onion soup mix in the bottom of a slow cooker/crock pot.
Place roast in the slow cooker, and top with cranberry sauce.
Cover, and cook 8 hours on Low.

Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy.
Serve with the roast.

Submitted by: Caroline G.
"This is such a great roast and so incredibly easy to make. It is great served with rice or pasta and a salad or veggies".

Source: http://www.allrecipes.com/

DEEP DISH APPLE CRANBERRY PIE

2008-11-30T14:36:00.004-05:00

Ingredients:

2 cups apples (peeled, cored and sliced)
2 cups frozen cranberries
2/3 cup granulated sugar
1 tablespoon lemon juice
1 1/2 tablespoons flour
1 pie crust

Instructions:

Pour mixture into a pie crust

Crumb topping:

Mix together in another bowl
1/2 cup flour
1/2 cup granulated sugar
1/4 teaspoon cinnamon
With pastry cutter, cut/add into flour mixture 4 tablespoons of cold butter

Bake at 400 degrees in a preheated over for 30 minutes.

Remove from oven and add the crumb topping to top of pie. Reduce oven temperature to 375 degrees and bake for an additional 25-30 minutes.

All pie to rest for 10-15 minutes prior to serving. Excellent with cool whip or ice cream.

Source: Dinner by Design

Submitted by: Caroline G.

BROWNIE PIE

2008-11-22T12:24:00.004-05:00

Ingredients:

9 inch pie crust (uncooked)

1 cup of chocolate chips

1 package of brownie mix (15 ounces)

1/3 cup water

1 egg

1 ounce square of semisweet chocolate, melted (you could also melt one ounce of semisweet chocolate chips in lieu of the square)

Instructions:

Sprinkle chocolate chips over the bottom of pie crust lined pan.

Beat together the brownie mix, water, egg and melted chocolate in a medium bowl.

Pour over the chocolate chips in the pie pan.

Bake at 375 degrees for 35-40 minutes until the crust is golden brown and brownie top is shiny and appears done. Let cool for at least one hour before serving. Makes 8 servings.

Source: http://www.about.com/

Submitted by: Caroline G.

"This is a huge hit with my husband and boys. It is so easy and makes a nice decadent treat. Would be great served with cool whip or ice cream".

CHOCOLATE CHIP POUND CAKE

2008-11-19T11:51:00.004-05:00

Makes 2 loaf pans or 2 bundts or 1 of each. Keep one and gift someone with the other or place in the freezer

Ingredients:

1 Duncan Hines Classic Yellow cake mix
1 large chocolate instant pudding mix
8 oz. sour cream
3/4 cup veg. oil
4 eggs
1/2 cup white sugar
2/3 cup water
1 cup chocolate chips

Instructions:

Beat all ingredients together except for chocolate chips
Stir in chocolate chips.
Pour into greased & floured bundt cake pan.
Bake at 350 for 45mins.- 1 hour
Dust with powdered sugar

Submitted by: Sandy B.
Great for the holidays.

EXTRA EASY FUDGE

2008-11-04T12:58:00.006-05:00

INGREDIENTS:

2 cups milk chocolate chips
2 1/2 cups prepared chocolate frosting
1 cup chopped walnuts

INSTRUCTIONS:

Line one 8x8 inch square pan with foil. Lightly butter the foil.
In a small saucepan melt the chocolate chips over low heat, stirring constantly. Remove the melted chocolate from the heat and stir in the frosting and the nuts stirring until smooth. Pour into the prepared pan and refrigerate until firm. Once firm cut in small squares.

Submitted by: Caroline G.
"I don't add nuts to mine. It is such an easy recipe and great for quick gifts and parties".

Source: http://www.allrecipes.com/

5 ALARM CHILI

2008-11-03T16:06:00.003-05:00

INGREDIENTS:

1 pound lean ground beef, turkey, or chicken
1 onion chopped
1 green bell pepper, seeded and chopped
1 clove garlic, minced
14 oz pinto beans, no salt added
28 oz diced tomatoes (no salt added)
1 tsp oregano
1/2 tsp cumin
1/2 tsp black pepper
1/2 tsp cayenne pepper

INSTRUCTIONS:

Brown ground beef with onion, pepper and garlic. Drain.
Added spices and beans. Stir together for 1 minute.
Add tomatoes and bring to boil. Lower heat and simmer on low for 10-15 minutes, stirring occasionally.

Submitted by: Janet I.
"I usually add a couple tsp of diced jalepenos, but you can cut back on cayenne pepper if you don't want it as spicy".

OVERNIGHT COFFEE CAKE

2008-10-22T11:17:00.003-04:00

Ingredients:

1/3 cup butter, softened
1/2 cup white sugar
1/4 cup packed brown sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup buttermilk

1/4 cup packed brown sugar
1/4 cup finely chopped walnuts
1/4 teaspoon ground cinnamon

Instructions:

Lightly grease an 8 inch square baking pan.
In a large bowl, cream together the butter, white sugar, and 1/4 cup brown sugar.
Beat in the egg until well blended.
In a medium bowl, combine the flour, baking powder, baking soda, and 1/2 teaspoon cinnamon. Stir the flour mixture into the creamed mixture alternately with buttermilk.
Spread evenly into the prepared baking pan.

In a small bowl, mix 1/4 cup brown sugar, walnuts, and 1/4 teaspoon cinnamon.
Sprinkle over the batter. Cover, and refrigerate overnight.

The next day, preheat oven to 350 degrees F (175 degrees C).
Bake the cake for 40 to 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.

Submitted by: Jessica S.

Source: http://www.allrecipes.com/

"I made this recipe for the teachers at Liam's school and they loved it and requested the recipe - always a good sign". Caroline G.

PORK CHOPS

2008-10-21T08:45:00.003-04:00

Ingredients:

1 can of apple pie filling
pork chops with or w/o bone
Stove top stuffing

Instructions:

1. Follow package for stuffing, set aside
2. In a baking dish (13x9) pour pie filling
3.Place pork chops on top
4. Place stuffing over chops
5. cover w/ foil and place in a 375 degree oven for 30 mins.
Remove foil and bake for additional 20 mins.

Submitted by: Sandy B.

"I made this last night for dinner and it was delicious. I used fresh sliced apples as the base in lieu of the apple pie filling and sprinkled brown sugar on top of the apple slices". Caroline G.

PUMPKIN BARS

2008-10-15T10:53:00.004-04:00

Ingredients:

1 cup whole wheat flour
¾ cup brown sugar

1 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon cloves

2 eggs

1 cup pumpkin

1 stick butter, melted

Powdered sugar

Instructions:

Butter or spray your pan

Preheat oven to 350 degrees

In mixing bowl, combine flour, sugar, baking powder, cinnamon, baking soda, salt and cloves.

Melt butter in small pan.

In a small bowl, crack open eggs and beat ‘em up.

Stir melted butter, eggs and pumpkin into flour mixture.

Spread pumpkin batter evenly in pan.

Bake for 20-25 minutes or until a toothpick inserted in the middle of your bars comes out clean.

Sprinkle powdered sugar on the top of the bars.

Allow bars to cool before cutting.

Makes 24 bars.

Submitted by: Caroline G.

"I didn't have clove on hand so omitted that, used canned pumpkin and didn't add the salt as I used regular butter. This recipe is fabulous and so easy".

CROCK POT CAKE

2008-09-25T11:22:00.003-04:00

Ingredients:

1 package chocolate cake mix

1 container of sour cream (8 oz)

1 cup chocolate morsels

1 cup water

4 eggs

3/4 cup vegetable oil

1 package instant chocolate pudding mix

Instructions:

Spray crock pot with nonstick cooking spray.

Mix cake mix, sour cream, chocolate morsels, water, eggs, oil and pudding mix in a bowl by hand. Pour into crock pot.

Cover and cook on low 6-8 hours or high 3-4 hours.

Makes about 12 servings. Would be good when hosting a family for dinner.

Submitted by: Caroline G.

"This is so easy and you could reduce the fat by using applesauce in lieu of oil and reduced fat sour cream and Sugar Free pudding mix". A great warm treat on a cool night. Scoop out with an ice cream scooper and serve with ice cream on top."

Source: http://whatsfordin-din.blogspot.com/

FROZEN PEANUT BUTTER BARS

2008-09-22T07:45:00.004-04:00

Ingredients:

1 cup of butter of margarine

2 cups of creamy peanut butter

2 1/2 cups of graham cracker crumbs

1 3/4 cups of powdered sugar

2 cups semi-sweet or milk chocolate chips (one full bag)

1/3 cup of milk

Instructions:

In a large saucepan, melt butter and peanut butter together.
Mix well. Remove from heat.

Add crumbs and powdered sugar, mixing well.

Spread peanut butter mixture in a jelly roll pan (for thinner bars) or 9x13 pan (for thicker bars).

Chill.

When the peanut butter layer is firm, melt chocolate chips with milk over low heat.

Spread over chilled peanut butter mixture. Chill again.

Freezing Directions:
Cut into serving size pieces.

Wrap individually and freeze in large rigid containers or freezer ziptop bags.

Eat straight from the freezer or thaw slightly.

Submitted by: Caroline G.

I just made a batch of these last evening for my hubby. It had been a while and he loves them. They are so easy to make and last as a full batch for us makes 24-26 squares. You can use reduced fat peanut butter and I also use 2% milk. It is a great treat for him to have in his lunch and you just grab it from the freezer.

Source: www.30daygourmet.com

Comments from 30 day gourmet:
Hey, you peanut butter and chocolate lovers! It doesn’t get any better than this! If you can keep from eating them, these are great to keep around for company, after school snacking and for a treat after the kids go to bed!

EASY CHICKEN BAKE

2008-09-18T20:42:00.004-04:00

Ingredients:

1 six ounce package of Stuffing Mix for Chicken
1 1/2 pounds of boneless skinless chicken breasts cut into bite-size pieces
1 can (10 3/4 ounces) condensed cream of chicken soup
1/3 cup of Sour Cream - can use reduced fat
1 package (16 ounces) frozen vegetables, thawed and drained

Instructions:

Heat oven to 400 degrees.
Prepare the stuffing mix as directed on the package.
Mix the chicken, soup, sour cream and veggies in a 13 x 9 inch baking dish .
Top with the stuffing.

Bake for 30 minutes or until the chicken is cooked through. Enjoy now or cover and put in fridge. To reheat, microwave each serving on high for 2 - 3 minutes.

This size serves 6.

Submitted by: Caroline G.

Source: Kraft Food and Family Magazine Fall 2008

PIZZA PINWHEELS

2008-09-10T16:43:00.003-04:00

Ingredients:

1 (8 ounce) can refrigerated crescent roll dough
2 cups shredded mozzarella cheese
24 slices pepperoni
1 (14 ounce) can of pizza sauce or spaghetti sauce

Instructions:

Preheat oven to 375 degrees.

On a large baking sheet, pinch the 8 crescent roll dough triangles into 4 rectangles. Layer each rectangle with 6 slices of pepperoni and even amounts of mozzarella cheese. Roll tightly lengthwise and slice each into four of more pieces.

Bake in the preheated oven until golden brown, about 12 minutes. Serve with warmed sauce for dipping.

Submitted by: Caroline G.

Source: http://www.allrecipes.com/

You can modify this with different cheeeses and can all do the prep work and regrigerate before slicing and baking. These are great for snacks after school, lunch for the kids or for a gathering of family and friends!

BANANA CHOCOLATE CHIP MUFFINS

2008-08-18T17:15:00.003-04:00

Banana Chocolate Chip Muffins

A low fat muffin that tastes great...

Ingredients:

3 medium very- ripe bananas

1 large egg

1/3 cup low fat buttermilk or milk

½ cup granulated sugar

½ cup brown sugar

1½ cups flour

1 tsp baking soda

1 tsp salt

2 Tbs chocolate chips

Instructions:

Preheat oven to 350°F. Lightly coat muffin tin with cooking spray.

In a large bowl, mash bananas with fork. Whisk in egg, milk, and sugars.

In a separate bowl, whisk together flour, baking soda and salt. Slowly add to wet mixture and mix until combined. Stir in chocolate chips.

Spoon equal amounts of batter into 12 muffin cups. Bake 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan, then remove to a wire rack to cool completely.

Servings: 12

Calories per muffin: 167.17

Submitted by: Caroline G.

Source: http://www.recipegirl.com/
This is by far the best site I have found for recipes. PLEASE CHECK IT OUT...the recipes are amazing!

PERFECT APPLE PIE

2008-08-10T10:37:00.005-04:00

PERFECT APPLE PIE

Ingredients:

Crust
1 box (15 ounces) Pillsbury refrigerated pie crusts, softened as directed on the box.

Filling
6 cups thinly sliced, peeled apples (approx. 6 medium apples)
3/4 cup sugar
2 Tablespoons all-purpose flour
3/4 teaspon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 Tablespoon lemon juice

Instructions:

Heat oven to 425 degrees.
Place 1 pie crust in ungreased 9 inch glass pie plate. Press firmly against side and bottom.
In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate.
Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute.
Cut slits or shapes in several places in top crust.

Bake 40-45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2 to 3 inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Serves 8
Freezable for up to 2 months

Submitted by: Caroline B.
Source: Pillsbury

Note: I like the Pillsbury crusts, but please use any brand or no name brand you prefer or make from scratch.

BUSTER BARS

2008-08-04T12:37:00.000-04:00

Ingredients:

1 package of Oreo Cookies (crushed)
½ gallon vanilla ice cream, softened
1 16oz. jar of hot fudge sauce
1 ½ cups peanuts
1 quart Cool Whip

Instructions:

Line bottom of 9x13 dish with crushed Oreos.
Spread softened ice cream over Oreos.
Refreeze ice cream.
Spread on fudge sauce.
Spread peanuts on fudge, then Cool Whip over peanuts.
Freeze again.

Cut into squares and serve
Serves 15

Note: Can be made with light ice cream and light cool whip if you are trying to cut the fat. I also did not use peanuts, but if you and your family like them they would be a great addition.

Submitted by: Caroline G.
Source: http://www.recipegirl.com/

"I made this for guests coming to dinner. It was so easy and I was able to make it the evening ahead. It was a huge hit and is so yummy. It slices easily so can be served on a spur of the moment and is a great summer after meal treat".

CROCK POT CHILI

2008-07-30T21:14:00.000-04:00

Ingredients:

1 package of McCormick Slow Cooker Chili Seasoning (or any other package of similiar type)

2 lbs. lean ground beef or turkey

2 cans (14.5 ounces each) diced tomatoes, undrained

2 cans (16 ounces each) kidney beans, drained

1 can (15.5 ounces) tomato sauce

Instructions:

Brown the beef in a large skillet. Drain fat.

Place the cooked meat, seasoning, tomatoes, kidney beans and tomato sauce in your slow cooker. Stir until mixed well. Cover.

Cook on low for 8 hours or 4 hours on high.

Submitted by: Caroline G.

Source: McCormick Slow Cooker Chili Seasoning Package

"I actually half the recipe and cook it on low for only 4 hours. The little ones even like it and I serve it with a little grated cheese on top and white corn chips".

RAISIN FRUITY COOKIES

2008-07-30T21:03:00.000-04:00

Ingredients:

1/2 cup packed brown sugar
1/2 cup vegetable shortening

1/4 cup of marg. or butter

1 egg

1 teaspoon vanilla extract

1 cup of all purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

2 1/2 cups of Fruit Loops Cereal (I use no name brand)

2/3 cup of raisins

Instructions:

Preheat over to 350 degrees.

Grease cookie sheet.

Beat sugar, shortening and marg/butter in a bowl until creamy.

Add egg and vanilla; beat well.

Combine flour, baking powder and cinnamon in separate bowl.

Add to margarine mixture; mix well.

Stir in cereal and raisins.

Drop by level tablespoons on prepared cookie sheet.

Bake 7-9 minutes or until lightly browned.

Let stand for 1 minute before removing to racks to cool.

Makes 3 1/2 dozen.

Nutrition information per cookie: 68 calories, 8g carbs, .5 grams protiein, 4g fat, 5mg cholesterol, 33 mg. sodium, 0g dietary fiber.

Submitted by: Caroline G.

Source: Southern Home Fruit Rings Cereal Box

BANANA BREAD

2008-07-27T15:44:00.000-04:00

BANANA BREAD

Ingredients:

1 C Sugar

1/2 C oil

3 ripe bananas

2 Eggs

2 C Flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. vanilla

3 T milk

Chopped Pecans (optional)

Instructions:

Beat sugar and oil.

Add eggs and bananas. Beat.

In separate bowl, add sifted flour, baking soda, baking powder and salt.

Add flour mixture to wet mixture.

Add vanilla and milk. Beat.

Pour into bread pan and bake at 350 degrees for 1 hour.

Submitted by: Caroline G.

Source: http://whatsfordin-din.blogspot.com/

"When we moved to NC Donna arrived with a loaf of this yummy banana bread. I must say it is divine. It freezes beautifully and when it is defrosted tastes so moist and yummy."

LAYERED SUMMER PASTA SALAD

2008-07-26T19:24:00.001-04:00

LAYERED SUMMER PASTA SALAD

Ingredients:

1 1/4 Cups Ranch Dressing (we use Light dressing)
3 Cups torn romaine lettuce
2 Cups shredded carrots
2 Cups fresh broccoli florets
2 plum (Roma) tomatoes, coarsely chopped
Pasta of choice (we like to use Whole Wheat mini-shells)

Instructions:

1. Boil pasta according to directions and make as much as you would like to have in the salad.
2. Drain pasta; rinse with cold water. Shake to drain well. In medium bowl place the pasta and add the dressing. Toss/stir together.
3. In 3 or 4 quart glass salad bowl or 13x9-inch glass baking dish, layer lettuce, carrots, broccoli and pasta mixture. Top with tomatoes. Serve immediately, or refrigerate. It is a pretty dish with the color combinations so I recommend a clear container for visual appearance.

Source: Modified from recipe on www.bettycrocker.com

Submitted by: Caroline G.
"This is also great when you add cut up ham"

BLACK BEAN BROWNIES

2008-07-24T17:28:00.000-04:00

Ingredients:

1 Box Brownie Mix
1(15 oz.) Can Black Beans, rinsed and drained

1 Cup Water

Instructions:

Preheat oven to 350 degrees.

Puree the beans and water together until smooth.

Stir into the brownie mix until combined.

Spray a pan with non-stick cooking spray (size as suggested on the brownie mix box).

Pour the mixture into the pan and bake for 25-27 minutes or until a toothpick inserted 2 inches from the side of the pan comes out almost clean.

Don't worry, you can't taste the beans. This brownie is more like a dense cake.

Submitted by: Caroline G.

Do you love treats, but don't like the oil in brownies and the added calories that come with it? Then try the recipe above. I mixed the water and black beans in a blender. It was a breeze to make and really tasty. You will be getting some fiber too!

FIESTA

2008-07-24T13:23:00.000-04:00

FIESTA

Ingredients:

1 lb. of boneless chicken breasts
1 can cream of chicken soup
1 cup salsa
½ cup water
1 cup corn
¾ cup uncooked white rice

Instructions:

Pour into a 2 qt shallow baking pan.
Place 1 lb boneless chicken breasts on top (about four pieces).
Sprinkle paprika on top.
Cover and bake at 375 degrees for 45 minutes or until chicken is cooked.
Remove from oven and sprinkle with 1 cup shredded cheddar cheese.
Return to oven so cheese will melt.
Serves four.

* I think adding a can of drained black beans would also be good--maybe some crumbled cornchips sprinkled on top before the cheese is added. Use your imagination! Have a fiesta!

Source: http://www.marilynnutter.com/

One of my University Professors - Caroline G.
This dish is delicious, easy and requires no prep time!

CHICKEN ENCHILADAS

2008-07-17T14:41:00.000-04:00

Ingredients:

1 (10.75 ounce) cream of chicken soup
1/2 cup sour cream
1 tablespoon margarine or butter
1 onion, chopped
1 teaspoon chili powder

2 cups chopped cooked chicken breast
1 (4 ounce) can chopped green chile peppers
8 (8 inch) flour or wheat tortillas
1 cup shredded cheddar cheeseDirections:

Directions:

1. Preheat oven to 350 degrees
2. In small bowl mix the soup and sour cream; set aside.
3. Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in chicken, chili peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.
4. Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.
5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

Submitted by: Caroline G.

Source: http://whatsfordin-din.blogspot.com/

"I made this with light sour cream and fat free soup and it was still yummy. Also, since my little ones don't do spicy I left out the green chile peppers. Leftovers are great reheated for the next day for lunch too!"

DELUXE CROCKPOT OATMEAL

2008-06-30T14:31:00.000-04:00

DELUXE CROCKPOT OATMEAL

Ingredients:

1 C quick cooking oats
2 C milk
1/4 C brown sugar
1 T butter - melted
1/4 tsp. Salt
1/2 tsp. Cinnamon
1 C finely chopped apple
1/2 C raisins and/or dates
1/2 C chopped walnuts or almond.

Instructions:

Grease the inside of Crockpot. Throw all ingredients inside Crockpot and mix well. Cover and cook on low for 8 to 9 hours. Stir before serving. Great served with milk. What could be better than waking up to the fresh aroma of a hearty morning meal wafting through the house? With aid of a Crockpot, it’s easy to give the entire family a hot breakfast, regardless of when they drag themselves out of bed.

Submitted by: Caroline G.

Source: www.mrbreakfast.com

BLUEBERRY MUFFINS

2008-06-27T14:31:00.000-04:00

BLUEBERRY MUFFINS

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons all-purpose flour
1 1/2 cups fresh blueberries
1/2 cup butter
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon lemon zest
1/2 cup milk
2 tablespoons all-purpose flour
5 tablespoons white sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter, diced

Instructions:

Preheat oven to 375 degrees F (190 degrees C).
Grease 12 muffin cups or line with paper muffin liners.
Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!

Source: http://www.allrecipes.com/

Submitted by: Caroline G.
"These are the best blueberry muffins I have tasted".

FRENCH BREAD PIZZA FOR THE FREEZER

2008-06-27T13:54:00.000-04:00

FRENCH BREAD PIZZA FOR THE FREEZER

This recipe is meant to make individual French Bread pizzas that you store in your freezer until you're ready to heat them up for dinner. The recipe is healthy and low in fat. A six-pack of rolls makes 12, so this is a convenient number to make at a single outing, but this recipe is very adaptable -- just multiply the ingredients below by the number of pizzas you want to make.
If you like dinners like those made by Lean Cuisine®, Weight Watchers® or Jenny Craig®, you'll love this homemade alternative. You'll save money and time (cook once and make twelve dinners), not to mention you can avoid unnecessary sodium and preservatives. And unlike the commercial versions, you can season these meals to suit your taste.

Timesavers: If you don't feel like making homemade sauce, use a jar of your favorite marinara or pizza sauce from the Supermarket.

Money Savers: If you have a bakery thrift store in your neighborhood, you can usually pick up the French rolls for a song.

Variations: You can add all kinds of veggies to these pizzas without significantly affecting the fat or calorie counts. Try chopped onions, green peppers, mushrooms or artichoke hearts. Just remember to blanch vegetables destined for the freezer. Olives also add great flavor, but they do add a small amount of fat as well.

Finishing Touches: Before serving sprinkle on some dried Italian herbs or some fresh basil. Finish off with a sprinkle of crushed red pepper if you like things hot.

Ingredients:

Per Pizza
1/3 C pizza sauce
6 slices low fat beef and turkey pepperoni
1 1/2 tablespoons grated mozzarella cheese
1 teaspoon grated Parmesan cheese
one half long French roll

Instructions:

Cut each roll in half. Spread 1/3 cup sauce over the cut side of each roll, sprinkle with grated cheeses and top with pepperoni and other desired optional toppings.
Wrap each pizza tightly in foil or other freezer wrap of choice and freeze.

When you're ready to eat dinner, here's how to cook your pizzas:
Preheat oven to 350°F and place unwrapped pizza on a baking sheet. Bake for about 20-25 minutes or until heated through and cheese is melted.

Nutritional Info Per Pizza: Calories: 172; Calories from Fat 44; Total Fat: 4.8g; Saturated Fat: 2g; Carbohydrates: 21.6 g; Cholesterol: 16mg Sodium: 497mg;

Source: http://www.fabulousfoods.com/

Submitted by: Caroline G.

WHITE CHOCOLATE AND CRANBERRY COOKIES

2007-12-01T15:16:00.001-05:00

WHITE CHOCOLATE AND CRANBERRY COOKIES

Ingredients:

1/2 cup of butter (softened)
1/2 cup of brown sugar
1/2 cup of white sugar
1 egg
1 teaspoon of vanilla extract
1 1/2 cups of all-purpose four
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup of dried cranberries

Instructions:

Preheat oven to 375 degress. Grease cookie sheet.

In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.
Beat in the egg and vanilla extract. Combine the flour and baking soda; stir into the sugar mixutre. Mix in the white chocolate chips and cranberries. Drop by spoonfuls onto prepared cookie sheet.

Bake for 8-10 minutes in preheated oven. For the best results, take them out while they are still a little doughy. All cookies to cool for approximately 1 minute on the cookie sheet prior to transferring to wire rack to cool completely.

Source: allrecipes.com (modified slightly)

Submitted by: Caroline G.

STRAWBERRY RHUBARB PIE

2007-11-14T21:21:00.000-05:00

RECIPE INGREDIENTS:

CRUST
2 1/4 cups all-purpose flour
1 tbsp. sugar
1/2 tsp. salt
6 tbsp. cold butter
1/3 cup shortening
6 to 8 tbsp. ice water

FILLING
4 cups sliced strawberries
2 cups rhubarb, cut into 1/2-inch pieces
3/4 cup sugar
1/4 cup flour
1 tsp. orange zest
1 tbsp. butter
1 egg
1. To make the pie crust, place the flour, sugar, salt, butter and shortening into the bowl of an electric mixer or food processor. Blend until the mixture resembles a coarse meal. Add the ice water, a tablespoon at a time. When the dough sticks together, remove it from the mixer or processor. Divide it in half and place on waxed paper. Pat each half into a pancake, wrap, and refrigerate for half an hour. 2. Preheat the oven to 400 degrees. For the filling, mix the strawberries and rhubarb with the sugar, flour and orange zest in a large bowl. On a lightly floured surface, roll out half of the pie dough to a 1/8-inch thickness. Fold it into quarters, set it in a 9-inch pie plate, then unfold. Snip the edges evenly, allowing a slight overhang. Add the filling and dot with butter. 3. Roll out the remaining dough and use a pastry wheel or knife to slice it into 3/4-inch wide strips. Weave the strips over the filling and flute the edges. Beat the egg in a small bowl, then brush the wash over the top of the pie. Bake for 45 minutes, or until the filling bubbles and the crust slightly browns. (If the crust browns too quickly, lightly cover it with foil.) Makes 6 to 8 servings.

Submitted by: Caroline G

Source: www.familyfun.go.com

PUMPKIN CHOCOLATE CHIP MUFFINS

2007-11-01T22:51:00.000-04:00

PUMPKIN CHOCOLATE CHIP MUFFINS

Ingredients:

3/4 cup brown sugar
1/4 cup vegetable oil
2 eggs
1 cup canned pumpkin
1/4 cup water
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup semisweet chocolate chips

Directions:

Preheat the oven to 400 degrees F (200 degrees C).
Grease and flour muffin pan or use paper liners.
Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.
Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes

Submitted by: Caroline G.

Source: modified from a recipe on www.allrecipes.com

I have made these as full size and mini-muffins. They are delicious. I only have to cook the mini muffins for about 10 mins and the kids love them that size.

CHEESECAKE BARS

2007-08-28T22:55:00.000-04:00

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.

CHICKEN DELIGHT

2007-08-28T22:51:00.000-04:00

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.

TWICE BAKED POTATOES

2007-08-28T22:48:00.000-04:00

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.

BRUNCH EGG CASSEROLE

2007-08-28T22:45:00.000-04:00

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!"

SOUR CREAM COFFEE CAKE

2007-08-28T21:57:00.000-04:00

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
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

2007-08-28T16:01:00.000-04:00

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."

MEXICAN PINWHEELS

2007-08-27T23:39:00.001-04:00

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.

COWBOY CAVIAR

2007-08-27T23:37:00.000-04:00

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.

SURPRISE COOKIE POPS

2007-08-27T23:33:00.000-04:00

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."

BANANA BREAD

2007-08-27T23:10:00.000-04:00

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".

SCALLOPED PINEAPPLE

2007-08-27T23:05:00.002-04:00

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.

OREO TRUFFLES

2007-08-27T17:04:00.001-04:00

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."

OVERNIGHT BUBBLE BREAD

2007-08-27T16:53:00.000-04:00

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."

DOUBLE DARE SQUARES

2007-08-27T16:46:00.000-04:00

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."

WATERGATE SALAD

2007-08-27T00:08:00.000-04:00

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."

SKILLET STUFFED CABBAGE (BEEF)

2007-08-27T00:03:00.000-04:00

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."

ZESTY ITALIAN CHICKEN

2007-08-26T23:59:00.000-04:00

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."

EASY MEATLOAF

2007-08-26T23:45:00.000-04:00

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.

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

2007-08-26T23:41:00.000-04:00

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."

CHICKEN PUFF APPETIZERS

2007-08-26T23:13:00.001-04:00

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.

Source: Unknown

Submitted by: Julie U.

CHEESY BREAD

2007-08-26T23:10:00.000-04:00

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.

BAVARIAN APPLE TORTE

2007-08-26T23:07:00.000-04:00

BAVARIAN APPLE TORTE

Ingredients:

1 Pillsbury prepared pie crust
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.

HONEY LIME FRUIT SALAD

2007-08-26T23:06:00.001-04:00

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.

ORANGE OVEN CHICKEN

2007-08-26T19:05:00.000-04:00

ORANGE OVEN CHICKEN

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

2007-08-26T19:01:00.000-04:00

PORK TENDERLOIN

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 butter
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.

SKILLET STEW

2007-08-26T18:57:00.000-04:00

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.

GRANOLA FUDGE CLUSTERS

2007-08-26T18:55:00.001-04:00

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.

SQUASH CASSEROLE

2007-08-26T18:52:00.000-04:00

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.

RED AND WHITE TORTELLINI

2007-08-26T18:50:00.000-04:00

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

BLUEBERRY FRENCH TOAST

2007-08-26T18:46:00.000-04:00

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."

JULIE'S EASY FREEZER CHEESECAKE

2007-08-26T16:34:00.000-04:00

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."

ROAST ASPARAGUS

2007-08-26T15:38:00.000-04:00

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."

CORN CASSEROLE

2007-08-26T15:36:00.000-04:00

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.

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

2007-08-26T15:34:00.000-04:00

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."

SWEET AND SOUR SALAD

2007-08-26T15:32:00.001-04:00

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!"

ORIENTAL CHICKEN SALAD

2007-08-26T15:29:00.000-04:00

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."

I have had this entree and it is fabulous - Caroline G.

CLASSIC TOMATO MOZZARELLA SALAD

2007-08-26T15:26:00.000-04:00

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

RICH AND CHARLIE'S SALAD

2007-08-26T15:23:00.000-04:00

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."

POT ROAST A LA DOROTHY

2007-08-26T15:20:00.000-04:00

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."

FRUIT TART

2007-08-26T15:17:00.000-04:00

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."

GRAHAM CRACKER BARS

2007-08-26T15:12:00.000-04:00

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.

PESTO SHRIMP WITH GUACAMOLE APPETIZERS

2007-08-26T15:10:00.000-04:00

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.

CHEESEBALL

2007-08-26T15:08:00.000-04:00

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.

PULLED PORK SANDWICHES

2007-08-26T15:04:00.000-04:00

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.

CORN AND BEAN SALSA

2007-08-26T15:02:00.000-04:00

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.

EASY BAKED BEANS

2007-08-26T11:10:00.000-04:00

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!"