Found this in one of my old "Quick Cooking" books . . . it's been a LONG time since I've made this recipe, but it was very yummy (my recipe itself looks like it's been through a war). I hope to make this one again soon now that I located the recipe again.
INGREDIENTS:
2/3 C grated Parmesan cheese
1/2 C mayonnaise
1/4 tsp dried basil
1/8 tsp garlic powder
1/8 tsp garlic salt
1/8 tsp dried oregano
dash onion salt
1 tube (12 oz) refrigerated buttermilk biscuits
DIRECTIONS:
1. In a small bowl, combine the first seven ingredients.
2. Separate biscuits and place on two ungreased baking sheets. (Let them stand for 5 minutes.) Flatten the biscuits into 4 inch circles.
3. Spread about 1 Tbl mayonnaise mixture over each circle to within 1/2 inche of the edge.
4. Bake at 400 degrees for 10 to 13 minutes or until golden brown.
5. Serve warm.
Wednesday, June 29, 2011
TOASTED ANGEL FOOD CAKE
Never heard of toasting my angel food cake, but this recipe sounds quite wonderful!!!
INGREDIENTS:
1 Tbl cream cheese, softened
2 slices angel food cake (3/4 inch thick)
1 to 2 tsp raspberry or strawberry preserves
2 tsp butter or margarine, softened
confectioner's sugar
DIRECTIONS:
Spread cream chese on one slice of cake; spread preserves on second slice. Place slices together, sandwich-style. Spread butter on outsides of the cake. In a skillet over medium heat, toast cake on both sides until lightly browned and cream cheese is melted. Dust with confectioner's sugar and serve immediately.
INGREDIENTS:
1 Tbl cream cheese, softened
2 slices angel food cake (3/4 inch thick)
1 to 2 tsp raspberry or strawberry preserves
2 tsp butter or margarine, softened
confectioner's sugar
DIRECTIONS:
Spread cream chese on one slice of cake; spread preserves on second slice. Place slices together, sandwich-style. Spread butter on outsides of the cake. In a skillet over medium heat, toast cake on both sides until lightly browned and cream cheese is melted. Dust with confectioner's sugar and serve immediately.
Actually, this recipe is almost identical to my stuffed french toast recipe - but they used angel food cake instead of bread! Guess this makes it more of a dessert!!! :)
PEANUT BUTTER DROPS
These are an easy, quick cookie, a bit like the "no bake" cookies everyone loves!
INGREDIENTS:
1 C light corn syrup
1/2 C sugar
1 C peanut butter
1 tsp vanilla extract
4 to 5 C cornflakes
DIRECTIONS:
In a large saucepan, bring the corn syrup and sugar to a boil. Add the peanut butter. Remove from heat and stir in vanilla and cornflakes. Drop by heaping teaspoonfuls onto waxed paper to cool. Store in an airtight container.
INGREDIENTS:
1 C light corn syrup
1/2 C sugar
1 C peanut butter
1 tsp vanilla extract
4 to 5 C cornflakes
DIRECTIONS:
In a large saucepan, bring the corn syrup and sugar to a boil. Add the peanut butter. Remove from heat and stir in vanilla and cornflakes. Drop by heaping teaspoonfuls onto waxed paper to cool. Store in an airtight container.
CHOCOLATE CARAMEL FONDUE
Chocolate and caramel . . . need I say more?
INGREDIENTS:
1 can (14 oz) sweetened condensed milk
1 jar (12 oz) caramel ice cream topping
3 one ounce squares of unsweetened chocolate
Assorted fresh fruit, pretzels, brownie bites, sponge cake
DIRECTIONS:
In a saucepan or fondue pot, combine the milk, caramel topping, and chocolate. Cook over low heat until chocolate is melted. Serve with assorted dippers.
INGREDIENTS:
1 can (14 oz) sweetened condensed milk
1 jar (12 oz) caramel ice cream topping
3 one ounce squares of unsweetened chocolate
Assorted fresh fruit, pretzels, brownie bites, sponge cake
DIRECTIONS:
In a saucepan or fondue pot, combine the milk, caramel topping, and chocolate. Cook over low heat until chocolate is melted. Serve with assorted dippers.
Friday, June 24, 2011
FOIL PACKET POTATOES (Justapinch.com)
We always do ours in the oven, but I know some folks do this on the grill as well. Either way, it's a quick, easy, no mess way to cook!
INGREDIENTS:
2 large russet potatoes
2 cloves garlic, minced
4 Tbl butter
1/3 C heavy cream
pinch salt (to taste)
pinch pepper (to taste)
1/2 medium onion, diced (optional) (I like to use green onions.)
1. Preheat oven to 375 degrees (F)(or your grill)
2. Give your potatoes a good scrub with a paper towel or rinse them off a bit and dry.
3. Dice potatoes into cubes. Leaving the skin on.
4. You're gonna need 4 sheets of aluminum foil squares to make the packets.
5. On each of the four squares, place 1 tbsp. of butter (or more if you like).
6. Divide up the cubed potatoes and place on top of the butter on each aluminum foil square.
7. Evenly sprinkle minced garlic over each of the four servings (also, add onion if you're using).
8. Then sprinkle with kosher salt & pepper.
9. Pour a bit of the heavy cream onto each of the potato packets. Evenly distribute the cream as best you can. Feel free to add a bit more cream as necessary.
10. You may need to fold up the sides just a bit to keep the cream from drizzling off the edges.
11. Fold up each of the sides to make a nice little bed for the potatoes, making a square. Long sides come in first then short sides. So none of the butter and cream can escape while cooking.
12. Place potato packets on a baking sheet and cook for about 45 minutes (until fork tender).
Notes: If cooking on a grill, cook for about 35-45 minutes but check them at the 30 minute mark in case your grill runs hot. Be careful when opening the packets because the steam is gonna come outta there fast and furious. Now dig in!
INGREDIENTS:
2 large russet potatoes
2 cloves garlic, minced
4 Tbl butter
1/3 C heavy cream
pinch salt (to taste)
pinch pepper (to taste)
1/2 medium onion, diced (optional) (I like to use green onions.)
1. Preheat oven to 375 degrees (F)(or your grill)
2. Give your potatoes a good scrub with a paper towel or rinse them off a bit and dry.
3. Dice potatoes into cubes. Leaving the skin on.
4. You're gonna need 4 sheets of aluminum foil squares to make the packets.
5. On each of the four squares, place 1 tbsp. of butter (or more if you like).
6. Divide up the cubed potatoes and place on top of the butter on each aluminum foil square.
7. Evenly sprinkle minced garlic over each of the four servings (also, add onion if you're using).
8. Then sprinkle with kosher salt & pepper.
9. Pour a bit of the heavy cream onto each of the potato packets. Evenly distribute the cream as best you can. Feel free to add a bit more cream as necessary.
10. You may need to fold up the sides just a bit to keep the cream from drizzling off the edges.
11. Fold up each of the sides to make a nice little bed for the potatoes, making a square. Long sides come in first then short sides. So none of the butter and cream can escape while cooking.
12. Place potato packets on a baking sheet and cook for about 45 minutes (until fork tender).
Notes: If cooking on a grill, cook for about 35-45 minutes but check them at the 30 minute mark in case your grill runs hot. Be careful when opening the packets because the steam is gonna come outta there fast and furious. Now dig in!
STRAWBERRY TWINKIE CAKE (Justapinch.com)
Oh, my! I love twinkies! Never thought about making an actual dessert out of them! AWESOME!!
INGREDIENTS:
2 bx Twinkies cream filled cakes
1 large box of strawberry jello
1 large box vanilla instant pudding mix
1 can strawberry pie filling
1 large container Cool Whip
Sliced strawberries for garnish
DIRECTIONS:
Line 9x13 inch pan with the Twinkies. Mix jello according to directions on box and pour over top of Twinkies. Mix pudding mix according to package directions and pour over the jello layer. Pour pie filling over top of pudding. Top with layer of Cool Whip. Slice strawberries over the top. Refrigerate before serving.
INGREDIENTS:
2 bx Twinkies cream filled cakes
1 large box of strawberry jello
1 large box vanilla instant pudding mix
1 can strawberry pie filling
1 large container Cool Whip
Sliced strawberries for garnish
DIRECTIONS:
Line 9x13 inch pan with the Twinkies. Mix jello according to directions on box and pour over top of Twinkies. Mix pudding mix according to package directions and pour over the jello layer. Pour pie filling over top of pudding. Top with layer of Cool Whip. Slice strawberries over the top. Refrigerate before serving.
PARTY CHEESE BREAD (Justapinch.com)
INGREDIENTS:
1/2 C butter, melted
2 Tbl lemon juice
2 Tbl dijon mustard or regular mustard
1-1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp celery salt
1 lb round loaf sourdough bread
1 lb monterey jack or cheddar cheese, thinly sliced
DIRECTIONS:
1. In a small bowl, combine the first six ingredients; set aside. Cut bread diagonally into 1 in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Arrange cheese slices in cuts. Drizzle butter mixture over bread.
2. Wrap loaf in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Yield: 8 servings.
1/2 C butter, melted
2 Tbl lemon juice
2 Tbl dijon mustard or regular mustard
1-1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp celery salt
1 lb round loaf sourdough bread
1 lb monterey jack or cheddar cheese, thinly sliced
DIRECTIONS:
1. In a small bowl, combine the first six ingredients; set aside. Cut bread diagonally into 1 in. slices to within 1/2 in. of bottom of loaf. Repeat cuts in opposite direction. Arrange cheese slices in cuts. Drizzle butter mixture over bread.
2. Wrap loaf in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes. Uncover; bake 10 minutes longer or until cheese is melted. Yield: 8 servings.
Wednesday, June 22, 2011
KENTUCKY FRIED CHICKEN (ALMOST) (Justapinch.com)
INGREDIENTS:
2 c white flour
1/2 tsp of thyme
1/2 tsp of basil
1/3 tsp of oregano
1 Tbsp of celery salt
1 Tbsp of black pepper
1 Tbsp of dry mustard
4 Tbsp of paprika
2 tsp of garlic salt
1 tsp of ground ginger
2 Tbsp of msg (accent)
1 whole chicken cut into 8 pieces
2 eggs beaten
1 c breadcrumbs
DIRECTIONS:
1. Combine all the ingredients in a large bowl (except the chicken, eggs, and breadcrumbs).
2. Crack the eggs in another bowl and then dip each piece of chicken in it Turn each piece in breadcrumbs, then dip each one in your spicy mixture (created in step 1).
3. Heat your oven to 350° degrees Place the chicken pieces in a pan and cover with foil.
4. Cook for 35 minutes. 2Remove the tinfoil then cook for another 30 minutes
5. Bask lightly with oil 5 minutes before taking them out
6. Allow to cool for 10 minutes and serve.
2 c white flour
1/2 tsp of thyme
1/2 tsp of basil
1/3 tsp of oregano
1 Tbsp of celery salt
1 Tbsp of black pepper
1 Tbsp of dry mustard
4 Tbsp of paprika
2 tsp of garlic salt
1 tsp of ground ginger
2 Tbsp of msg (accent)
1 whole chicken cut into 8 pieces
2 eggs beaten
1 c breadcrumbs
DIRECTIONS:
1. Combine all the ingredients in a large bowl (except the chicken, eggs, and breadcrumbs).
2. Crack the eggs in another bowl and then dip each piece of chicken in it Turn each piece in breadcrumbs, then dip each one in your spicy mixture (created in step 1).
3. Heat your oven to 350° degrees Place the chicken pieces in a pan and cover with foil.
4. Cook for 35 minutes. 2Remove the tinfoil then cook for another 30 minutes
5. Bask lightly with oil 5 minutes before taking them out
6. Allow to cool for 10 minutes and serve.
TGI FRIDAY'S BROCCOLI CHEESE SOUP (Justapinch.com
INGREDIENTS:
4 c water
2 c potato, peeled and diced
2 chicken bouillon cubes
1 c diced onion
2 10 ounce packages of frozen chipped broccoli, or 1 bunch fresh broccoli, chopped
2 can(s) 1.75 ounce cream of chicken soup
1 pound velveeta cheese, cubed
DIRECTIONS:
1. Combine water, potato, bouillon cubes, onion, and broccoli in a large, heavy saucepan. Cook over medium heat for 20 minutes, or until the potato and broccoli are tender.
2. Add the canned soup and the cheese, stirring until the cheese is melted and smooth. Simmer for 15 minutes, the soup should thicken.
4 c water
2 c potato, peeled and diced
2 chicken bouillon cubes
1 c diced onion
2 10 ounce packages of frozen chipped broccoli, or 1 bunch fresh broccoli, chopped
2 can(s) 1.75 ounce cream of chicken soup
1 pound velveeta cheese, cubed
DIRECTIONS:
1. Combine water, potato, bouillon cubes, onion, and broccoli in a large, heavy saucepan. Cook over medium heat for 20 minutes, or until the potato and broccoli are tender.
2. Add the canned soup and the cheese, stirring until the cheese is melted and smooth. Simmer for 15 minutes, the soup should thicken.
FRIED KOOL-AIDE
INGREDIENTS:
3 eggs
2 c milk
1/4 c sugar
3 2/3 c flour
1/2 tsp salt
1/4 c cherry kool aid
2 Tbsp baking powder
vegetable oil for frying
DIRECTIONS:
Making the Batter:
1. Beat the eggs and the sugar together in a mixing bowl. Slowly add the milk while beating slowly.
2. Add all the dry ingredients and beat until the mixture is creamy.
3. The batter should be a bright pink color. Add more Kool Aid, as desired.
Cooking Directions:
4. Cook in hot vegetable oil for about 3-4 minutes. Remove from the hot oil when the fried kool aid batter is golden brown and is crispy.
5. Optional: If desired, the fried kool aid can be rolled in a mixture of powdered sugar and Cherry Kool Aid after it is fried. Use about 1/4 cup of Kool Aid to 1/2 cup of powdered sugar.
3 eggs
2 c milk
1/4 c sugar
3 2/3 c flour
1/2 tsp salt
1/4 c cherry kool aid
2 Tbsp baking powder
vegetable oil for frying
DIRECTIONS:
Making the Batter:
1. Beat the eggs and the sugar together in a mixing bowl. Slowly add the milk while beating slowly.
2. Add all the dry ingredients and beat until the mixture is creamy.
3. The batter should be a bright pink color. Add more Kool Aid, as desired.
Cooking Directions:
4. Cook in hot vegetable oil for about 3-4 minutes. Remove from the hot oil when the fried kool aid batter is golden brown and is crispy.
5. Optional: If desired, the fried kool aid can be rolled in a mixture of powdered sugar and Cherry Kool Aid after it is fried. Use about 1/4 cup of Kool Aid to 1/2 cup of powdered sugar.
Monday, June 20, 2011
JACK POTS
INGREDIENTS:
1.5 to 2 lbs. of ground beef
1.5 to 2 C of your favorite bbq sauce
2 tsp brown sugar
2 cans of refrigerated biscuits
2 C shredded cheese of your choice (we prefer cheddar)
DIRECTIONS:
1. Heat oven according to the directions on the biscuit can.
2. Spray baking dish with PAM and line with biscuits, making sure to pinch the biscuits together and extend them up the sides of the dish.
3. Brown ground beef and drain fat.
4. Add BBQ sauce and brown sugar to browned ground beef and mix well.
5. Spoon ground beef mixture into baking dish on top of uncooked biscuits.
6. Top with shredded cheese.
7. Bake according to the directions on the biscuit can (usually 12 to 18 minutes).
8. Cut and serve.
This dish is yummy re-heated the next day, so it's great for lunches!!
1.5 to 2 lbs. of ground beef
1.5 to 2 C of your favorite bbq sauce
2 tsp brown sugar
2 cans of refrigerated biscuits
2 C shredded cheese of your choice (we prefer cheddar)
DIRECTIONS:
1. Heat oven according to the directions on the biscuit can.
2. Spray baking dish with PAM and line with biscuits, making sure to pinch the biscuits together and extend them up the sides of the dish.
3. Brown ground beef and drain fat.
4. Add BBQ sauce and brown sugar to browned ground beef and mix well.
5. Spoon ground beef mixture into baking dish on top of uncooked biscuits.
6. Top with shredded cheese.
7. Bake according to the directions on the biscuit can (usually 12 to 18 minutes).
8. Cut and serve.
This dish is yummy re-heated the next day, so it's great for lunches!!
STICKY CHICKEY
INGREDIENTS:
1/2 C balsamic vinegar
1/4 C soy sauce
1/2 C honey
1/2 C brown sugar
1 tsp chopped garlic OR 1/2 tsp garlic powder
Chicken wings, drums, or boneless breasts (your preference)
Sesame Seeds (optional)
DIRECTIONS:
1. Mix first five ingredients in a large ziplock bag. Add chicken. Marinate in fridge for a few hours or overnight.
2. Empy sauce and chicken into a large pan on medium-high heat.
3. Cook until chicken is thoroughly cooked and sauce is thickened and sticky.
4. Serve as is, or over rice and/or veggies. Sprinkle with sesame seeds if desired.
*For those of you who I have already given this recipe to (Sharon and Deb), this is a revised version - it should help the sauce thicken up better with the honey. We preferred the brown sugar over the white sugar - the taste was a bit richer - but, you can use either one. If you do not have balsamic vinegar on hand, you may also use apple cider vinegar. We usually double the sauce recipe - my husband practically drinks it out of the pan!
1/2 C balsamic vinegar
1/4 C soy sauce
1/2 C honey
1/2 C brown sugar
1 tsp chopped garlic OR 1/2 tsp garlic powder
Chicken wings, drums, or boneless breasts (your preference)
Sesame Seeds (optional)
DIRECTIONS:
1. Mix first five ingredients in a large ziplock bag. Add chicken. Marinate in fridge for a few hours or overnight.
2. Empy sauce and chicken into a large pan on medium-high heat.
3. Cook until chicken is thoroughly cooked and sauce is thickened and sticky.
4. Serve as is, or over rice and/or veggies. Sprinkle with sesame seeds if desired.
*For those of you who I have already given this recipe to (Sharon and Deb), this is a revised version - it should help the sauce thicken up better with the honey. We preferred the brown sugar over the white sugar - the taste was a bit richer - but, you can use either one. If you do not have balsamic vinegar on hand, you may also use apple cider vinegar. We usually double the sauce recipe - my husband practically drinks it out of the pan!
CHICKEN ENCHILADAS (submitted by Moree Mullins Ronning)
A favorite recipe ate the preschool I work at!
INGREDIENTS:
2-3 chicken breasts, boil
1 c sour cream
1 can cream of mushroom, 1 can cream of chicken
tortillas (ususally flour is better)
shredded cheese
sm onion cut to taste
DIRECTIONS:
Mix all ingredients but cheese. Spoon 1-2tbsp into tortilla and roll. Place in baking dish. Fill dish and cover with remaining mix. Sometimes I use an extra can of soup on top, too. Cover with cheese. Cover and bake at 350 degrees for 30-45 minutes.
INGREDIENTS:
2-3 chicken breasts, boil
1 c sour cream
1 can cream of mushroom, 1 can cream of chicken
tortillas (ususally flour is better)
shredded cheese
sm onion cut to taste
DIRECTIONS:
Mix all ingredients but cheese. Spoon 1-2tbsp into tortilla and roll. Place in baking dish. Fill dish and cover with remaining mix. Sometimes I use an extra can of soup on top, too. Cover with cheese. Cover and bake at 350 degrees for 30-45 minutes.
STUFFED FRENCH TOAST
INGREDIENTS:
Bread (2 pieces per serving)
Cream Cheese
Strawberry or Raspberry jam (we prefer the Strawberry jam with real chunks of strawberry in it)
2 Eggs
1 C milk
1 tsp vanilla
oil for cooking
Topping of your choice: syrup, powdered sugar, or strawberry/raspberry sauce. (I like to mash strawberries with a few pinches of sugar and let it sit in the fridge overnight - makes a great topping!!!)
DIRECTIONS:
1. Place a few Tbl of oil into a skillet and heat.
2. Whisk together the eggs, milk, and vanilla.
3. Spread jam on one piece of bread. Spread cream cheese on a second piece of bread. Put the two pieces together as if you are making a sandwich.
4. Dip "sandwich" into egg/milk mixture to coat entire thing.
5. Place in pre-heated oiled skillet. Cook each side until lightly browned.
6. Top finished stuffed french toast with your choice of topping!
Bread (2 pieces per serving)
Cream Cheese
Strawberry or Raspberry jam (we prefer the Strawberry jam with real chunks of strawberry in it)
2 Eggs
1 C milk
1 tsp vanilla
oil for cooking
Topping of your choice: syrup, powdered sugar, or strawberry/raspberry sauce. (I like to mash strawberries with a few pinches of sugar and let it sit in the fridge overnight - makes a great topping!!!)
DIRECTIONS:
1. Place a few Tbl of oil into a skillet and heat.
2. Whisk together the eggs, milk, and vanilla.
3. Spread jam on one piece of bread. Spread cream cheese on a second piece of bread. Put the two pieces together as if you are making a sandwich.
4. Dip "sandwich" into egg/milk mixture to coat entire thing.
5. Place in pre-heated oiled skillet. Cook each side until lightly browned.
6. Top finished stuffed french toast with your choice of topping!
DEAD CAT WRAPS
Yes, the name is horrible. I started making these for a function with the college class I used to teach at church and one of the boys (Dawn - it was your brother, James) said they were deceiving because they were so packed full of veggies ......and stuff that was good for you . . . not sure why he decided to call them "Dead Cat Wraps", but the name stuck! They are great as an appetizer, or even with a bowl of soup! Enjoy! And feel free to change the name!!! LOL!
INGREDIENTS:
Two cans of crescent rolls
1 C shredded carrot
1 C shredded zucchini or yellow squash
1 C shredded cheese
1 beaten egg
1 Tbl sesame seeds (optional)
DIRECTIONS:
1. Mix together the shredded carrot, zucchini/squash, and cheeses.
2. In the middle of each crescent roll, place a mound of the shredded mix and then roll up the crescent roll.
3. Place filled crescent rolls onto a sprayed cookie sheet.
4. Using a pastry brush, apply beaten egg to each crescent roll and then sprinkle with sesame seeds.
5. Bake according to directions on the crescent roll container.
1 C shredded carrot
1 C shredded zucchini or yellow squash
1 C shredded cheese
1 beaten egg
1 Tbl sesame seeds (optional)
DIRECTIONS:
1. Mix together the shredded carrot, zucchini/squash, and cheeses.
2. In the middle of each crescent roll, place a mound of the shredded mix and then roll up the crescent roll.
3. Place filled crescent rolls onto a sprayed cookie sheet.
4. Using a pastry brush, apply beaten egg to each crescent roll and then sprinkle with sesame seeds.
5. Bake according to directions on the crescent roll container.
GRAMMY'S SEASONED FRIED CHICKEN
This is NOT a heart healthy recipe, but rather a "major comfort food". If you want to switch up some of the ingredients or bake instead of fry, be my guest . . . but I'll never do this recipe any other way than my grandmother taught me!
INGREDIENTS:
Chicken (I use boneless chicken strips, but you can use legs, wings, whatever)
Butter or Margarine
Buttermilk Ranch Salad Dressing
Seasoned Bread Crumbs
DIRECTIONS:
1. Preheat stick of butter in skillet.
2. Dip chicken into ranch salad dressing to coat, then roll in bread crumbs.
3. Fry in butter until juices run clear.
4. Set on papertowel to drain.
This one is good heated up the next day, too!!!
INGREDIENTS:
Chicken (I use boneless chicken strips, but you can use legs, wings, whatever)
Butter or Margarine
Buttermilk Ranch Salad Dressing
Seasoned Bread Crumbs
DIRECTIONS:
1. Preheat stick of butter in skillet.
2. Dip chicken into ranch salad dressing to coat, then roll in bread crumbs.
3. Fry in butter until juices run clear.
4. Set on papertowel to drain.
This one is good heated up the next day, too!!!
GREEN GODDESS TASTE-A-LIKE
Okay, so if you've ever eaten at the Melting Pot, you're familiar with this awesome dip/spread. It is SOO good on potatoes, but my husband loves it on meat and even chips as well. I got the basic ingredients from one of the servers at the Melting Pot and then came home and played with the recipe . . I think it's pretty close!
INGREDIENTS:
8 oz. cream cheese, softened
1/2 C sour cream
2 Tbl parsley
2 Tbl finely chopped onion
2 Tbl chives
1/2 tsp garlic salt
DIRECTIONS:
1. Cream together the cream cheese and sour cream (can be a bit lumpy - that's how it's served at Melting Pot).
2. Add remaining ingredients and mix well.
3. Refrigerate until using.
INGREDIENTS:
8 oz. cream cheese, softened
1/2 C sour cream
2 Tbl parsley
2 Tbl finely chopped onion
2 Tbl chives
1/2 tsp garlic salt
DIRECTIONS:
1. Cream together the cream cheese and sour cream (can be a bit lumpy - that's how it's served at Melting Pot).
2. Add remaining ingredients and mix well.
3. Refrigerate until using.
BACON FOCACCIA
INGREDIENTS:
1 can (11 oz) Pillsbury® refrigerated breadsticks (12 breadsticks)
10 slices packaged precooked bacon (from 2.1-oz package)
1 egg, beaten
1 slice packaged precooked bacon, finely chopped
½ teaspoon chopped fresh parsley, if desired
DIRECTIONS :
1. Heat oven to 375°F. Unroll dough; separate into 12 strips. Starting at center of ungreased cookie sheet, coil bacon slices with dough strips into a loose spiral, pinching ends together securely as strips are added.
2. Drizzle or brush egg over dough, using all of egg to fill crevices. Sprinkle with chopped bacon and parsley.
3. Bake 20 to 25 minutes or until edges are deep golden brown. Cut into wedges; serve warm.
I have also added some shredded cheese to the top of this toward the end of baking and it's delish!!! If you want it to taste more like pizza, you can even set out some warm marinara to dip it in!
1 can (11 oz) Pillsbury® refrigerated breadsticks (12 breadsticks)
10 slices packaged precooked bacon (from 2.1-oz package)
1 egg, beaten
1 slice packaged precooked bacon, finely chopped
½ teaspoon chopped fresh parsley, if desired
DIRECTIONS :
1. Heat oven to 375°F. Unroll dough; separate into 12 strips. Starting at center of ungreased cookie sheet, coil bacon slices with dough strips into a loose spiral, pinching ends together securely as strips are added.
2. Drizzle or brush egg over dough, using all of egg to fill crevices. Sprinkle with chopped bacon and parsley.
3. Bake 20 to 25 minutes or until edges are deep golden brown. Cut into wedges; serve warm.
I have also added some shredded cheese to the top of this toward the end of baking and it's delish!!! If you want it to taste more like pizza, you can even set out some warm marinara to dip it in!
CROCKPOT POTATO SOUP
INGREDIENTS:
1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup frozen chopped onion (from 12-oz bag), thawed
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) Progresso® chicken broth
1 cup water
3 tablespoons all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup real bacon pieces (from 2.8-oz package)
4 medium green onions, sliced (1/4 cup)
DIRECTIONS:
1. In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
2. Cover; cook on Low heat setting 6 to 8 hours.
3. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.
1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed
1/2 cup frozen chopped onion (from 12-oz bag), thawed
1 medium stalk celery, diced (1/2 cup)
1 carton (32-oz) Progresso® chicken broth
1 cup water
3 tablespoons all-purpose flour
1 cup milk
1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups)
1/4 cup real bacon pieces (from 2.8-oz package)
4 medium green onions, sliced (1/4 cup)
DIRECTIONS:
1. In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.
2. Cover; cook on Low heat setting 6 to 8 hours.
3. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired.
MELT IN YOUR MOUTH SHORTBREAD COOKIES
INGREDIENTS:
1 cup butter, softened
1/2 cup confectioners' sugar
1/4 tsp cornstarch
1 1/2 cups all-purpose flour
DIRECTIONS:
1. Preheat the oven to 350 degrees.
2. Whip butter with an electric mixer until fluffy (about 8 to 10 mins). 3. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for up to 5 minutes (until the dough is nice and fluffy). Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet. (I used my cookie scoop.)
4. Bake for 8 to 9 minutes in the preheated oven. Watch that the edges don't brown too much. You will have to take the cookies out and let them sit for a few minutes before removing them.
The first time I made this recipe I was out of powdered sugar and used regular granulated sugar - worked great! Just sayin'! You can also add a hershey's kiss or a rolo to the middle of the fresh baked cookies!!
CAKE BALLS
A great way to make it look like you've been in the kitchen all day when you haven't. They are tastey, quick, and look great on your dessert plate! Not to mention there is a neverending choice of flavor combinations!
INGREDIENTS:
1 cake mix (any flavor) plus ingredients listed on the box
1 can of prepared frosting (any flavor)
Chocolate for dipping (I used 1 C chocolate chips or white chocolate chips plus 1 Tbl of solid Crisco - melted in the microwave in 30 second intervals until smooth)
DIRECTIONS:
1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
4. If desired sprinkle the dipped balls with colored sugar/candy sprinkles, coconuts, etc.
5. Store in an airtight container in the refrigerator.
INGREDIENTS:
1 cake mix (any flavor) plus ingredients listed on the box
1 can of prepared frosting (any flavor)
Chocolate for dipping (I used 1 C chocolate chips or white chocolate chips plus 1 Tbl of solid Crisco - melted in the microwave in 30 second intervals until smooth)
DIRECTIONS:
1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.
4. If desired sprinkle the dipped balls with colored sugar/candy sprinkles, coconuts, etc.
5. Store in an airtight container in the refrigerator.
MOZZARELLA CHICKEN
We have this at least two times every month for dinner. It's REALLY good!
INGREDIENTS:
4 skinless, boneless chicken breasts
1/4 cup butter
salt and pepper to taste
4 slices mozzarella cheese
1 egg, beaten
2 cups all-purpose flour for coating
1 cup seasoned dry bread crumbs
1/4 cup butter
2 teaspoons minced garlic
1 cup dry white wine
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken breasts between 2 sheets of wax paper. Pound each to 1/4 inch thickness. Spread butter/margarine over the inside, then add salt and pepper to taste.
3. Place slice of cheese on breast, roll and close with toothpicks. Repeat with each breast. Dip rolled breasts in flour, then egg, then breadcrumbs. Place coated breasts in a lightly greased 9x13 inch baking dish.
4. To Make Sauce: In a saucepan, melt 1/4 cup butter and add garlic. Add wine and simmer all together. Pour sauce over chicken and bake in the preheated oven for 30 to 45 minutes.
INGREDIENTS:
4 skinless, boneless chicken breasts
1/4 cup butter
salt and pepper to taste
4 slices mozzarella cheese
1 egg, beaten
2 cups all-purpose flour for coating
1 cup seasoned dry bread crumbs
1/4 cup butter
2 teaspoons minced garlic
1 cup dry white wine
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken breasts between 2 sheets of wax paper. Pound each to 1/4 inch thickness. Spread butter/margarine over the inside, then add salt and pepper to taste.
3. Place slice of cheese on breast, roll and close with toothpicks. Repeat with each breast. Dip rolled breasts in flour, then egg, then breadcrumbs. Place coated breasts in a lightly greased 9x13 inch baking dish.
4. To Make Sauce: In a saucepan, melt 1/4 cup butter and add garlic. Add wine and simmer all together. Pour sauce over chicken and bake in the preheated oven for 30 to 45 minutes.
MICROWAVE ITALIAN CHEX MIX
This one is a family favorite! It's kind of addicting and once you start eating it, it's REALLY hard to stop! But it's so easy to make you can always whip up another batch in just minutes!!
INGREDIENTS:
2 sticks of margarine
2 envelopes of Italian Dressing Mix
1 Large box of Crispix Cereal
1 Bag of Parmesan Goldfish
1 Bag of pretzel knots or sticks
Directions:
1. Melt one stick of butter (approximately 45 seconds) in the microwave.
2. Stir in one envelope of the Italian Dressing Mix.
3. Add 1/2 box of Crispix, 1/2 bag of Goldfish, and 1/2 bag of pretzels, stirring to coat everything evenly.
4. Pour 1/3 of the mix into a microwave save dish and microwave for 2.5 to 3 minutes.
5. Place cooked mix into a large container and repeat the process with the remaining two thirds of the mix.
6. Repeat the entire process with the remaining margarine, dressing mix, cereal, goldfish, and pretzels.
7. Store in airtight container.
To change things up, feel free to use the Buttermilk Ranch Dressing Mix and/or Cheddar Goldfish!
INGREDIENTS:
2 sticks of margarine
2 envelopes of Italian Dressing Mix
1 Large box of Crispix Cereal
1 Bag of Parmesan Goldfish
1 Bag of pretzel knots or sticks
Directions:
1. Melt one stick of butter (approximately 45 seconds) in the microwave.
2. Stir in one envelope of the Italian Dressing Mix.
3. Add 1/2 box of Crispix, 1/2 bag of Goldfish, and 1/2 bag of pretzels, stirring to coat everything evenly.
4. Pour 1/3 of the mix into a microwave save dish and microwave for 2.5 to 3 minutes.
5. Place cooked mix into a large container and repeat the process with the remaining two thirds of the mix.
6. Repeat the entire process with the remaining margarine, dressing mix, cereal, goldfish, and pretzels.
7. Store in airtight container.
To change things up, feel free to use the Buttermilk Ranch Dressing Mix and/or Cheddar Goldfish!
SNOWCREAM (Pauladeen.com)
For those of you who get snow in the winter, this is a great recipe to make with your kids!
INGREDIENTS:
8 cups snow, or shaved ice
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
DIRECTIONS:
Place snow or shaved ice into a large bowl. Pour condensed milk over and add vanilla. Mix to combine. Serve immediately in bowls.
INGREDIENTS:
8 cups snow, or shaved ice
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
DIRECTIONS:
Place snow or shaved ice into a large bowl. Pour condensed milk over and add vanilla. Mix to combine. Serve immediately in bowls.
OREO TRUFFLES
Note from Janet Augustin Bess after I made her taste these:
" If there were 500 "Like" buttons for this status update, I would click ALL of them! I can tell all of you who read this recipe....these truffles are amazing. My mouth is watering thinking about them. LOL!"
INGREDIENTS:
1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted
(or you can use my method of 1 C chocolate chips + 1 Tbl solid shortening melted in the microwave)
DIRECTIONS:
1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.)
2. Crush remaining 36 cookies to fine crumbs; place in medium bowl. 3. Add cream cheese; mix until well blended.
4. Roll cookie mixture into 42 balls, about 1-inch in diameter.
5. Dip balls in melted chocolate; place on wax paper-covered baking sheet.
6. Sprinkle with reserved cookie crumbs.
7. Refrigerate until firm, about 1 hour.
8. Store leftover truffles, covered, in refrigerator.
" If there were 500 "Like" buttons for this status update, I would click ALL of them! I can tell all of you who read this recipe....these truffles are amazing. My mouth is watering thinking about them. LOL!"
INGREDIENTS:
1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted
(or you can use my method of 1 C chocolate chips + 1 Tbl solid shortening melted in the microwave)
DIRECTIONS:
1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.)
2. Crush remaining 36 cookies to fine crumbs; place in medium bowl. 3. Add cream cheese; mix until well blended.
4. Roll cookie mixture into 42 balls, about 1-inch in diameter.
5. Dip balls in melted chocolate; place on wax paper-covered baking sheet.
6. Sprinkle with reserved cookie crumbs.
7. Refrigerate until firm, about 1 hour.
8. Store leftover truffles, covered, in refrigerator.
WORLD'S BEST BACON CHEESE DIP
Serving this warm is like giving someone a big hug!
INGREDIENTS:
4 to 6 slices bacon
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise (not Miracle Whip)
8 ounces Swiss cheese, shredded
2 green onions, finely chopped
4 buttery round crackers, crushed
DIRECTIONS:
1. Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. (Or cheat like me and get the precooked bacon and put in the microwave for 30 sec to 1 min to make it extra crispy!!)
2. In a small bowl, mix the cream cheese with mayonnaise until smooth.
3. Stir in Swiss cheese, onions, and bacon.
4. Place bowl in microwave, and cook 2 minutes. Remove, and stir well. Return to microwave, and cook 2 to 4 minutes more.
5. Sprinkle crushed crackers on top. Serve warm with your choice of crackers. (We prefer RITZ!!!)
INGREDIENTS:
4 to 6 slices bacon
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise (not Miracle Whip)
8 ounces Swiss cheese, shredded
2 green onions, finely chopped
4 buttery round crackers, crushed
DIRECTIONS:
1. Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. (Or cheat like me and get the precooked bacon and put in the microwave for 30 sec to 1 min to make it extra crispy!!)
2. In a small bowl, mix the cream cheese with mayonnaise until smooth.
3. Stir in Swiss cheese, onions, and bacon.
4. Place bowl in microwave, and cook 2 minutes. Remove, and stir well. Return to microwave, and cook 2 to 4 minutes more.
5. Sprinkle crushed crackers on top. Serve warm with your choice of crackers. (We prefer RITZ!!!)
GOOEY BUTTER COOKIES
This is one of my most requested cookies . . . so if you read this, I may have to kill you! LOL! ENJOY!
INGREDIENTS:
1 (8 ounce) package cream cheese
1/2 cup butter, softened
1 egg
1/4 teaspoon vanilla extract
1 (18.25 ounce) package yellow cake mix
1/4 cup confectioners' sugar
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together the cream cheese and butter. 3. Stir in the egg and vanilla.
4. Add cake mix, and stir until well blended.
5. Roll into 1 inch balls and roll the balls in the confectioners' sugar. 6. Place 1 inch apart on an ungreased cookie sheet.
7. Bake for 10 to 13 minutes in the preheated oven.
8. Remove from baking sheets to cool on wire racks. Sprinkle baked cookies with powdered sugar.
INGREDIENTS:
1 (8 ounce) package cream cheese
1/2 cup butter, softened
1 egg
1/4 teaspoon vanilla extract
1 (18.25 ounce) package yellow cake mix
1/4 cup confectioners' sugar
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together the cream cheese and butter. 3. Stir in the egg and vanilla.
4. Add cake mix, and stir until well blended.
5. Roll into 1 inch balls and roll the balls in the confectioners' sugar. 6. Place 1 inch apart on an ungreased cookie sheet.
7. Bake for 10 to 13 minutes in the preheated oven.
8. Remove from baking sheets to cool on wire racks. Sprinkle baked cookies with powdered sugar.
CHOCOLATE TRUFFLE COOKIES
This one is for the chocolate lovers! My mom LOVES these cookies. She is all about the chocolate and even SHE thought these were nearly too rich!
INGREDIENTS:
4 (1 ounce) squares unsweetened chocolate, chopped
1 cup semisweet chocolate chips
6 tablespoons butter
3 eggs
1 cup white sugar
1 1/2 teaspoons vanilla extract
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
DIRECTIONS:
1. In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. 2. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes.
3. Stir in the vanilla and the chocolate mixture until well mixed.
4. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture.
5. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.
6. Preheat oven to 350 degrees F (175 degrees C).
7. Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart.
8. Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
And because you can never have too much chocolate, I actually melted some chocolate and drizzled it over the tops of these cookies . . .
INGREDIENTS:
4 (1 ounce) squares unsweetened chocolate, chopped
1 cup semisweet chocolate chips
6 tablespoons butter
3 eggs
1 cup white sugar
1 1/2 teaspoons vanilla extract
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips
DIRECTIONS:
1. In the microwave or in a metal bowl over a pan of simmering water, melt unsweetened chocolate, 1 cup of the chocolate chips, and the butter stirring occasionally until smooth. Remove from heat and set aside to cool. 2. In a large bowl, whip eggs and sugar until thick and pale, about 2 minutes.
3. Stir in the vanilla and the chocolate mixture until well mixed.
4. Combine the flour, cocoa, baking powder and salt; gradually stir into the chocolate mixture.
5. Fold in remaining 1 cup chocolate chips. Cover dough and chill for at least an hour or overnight.
6. Preheat oven to 350 degrees F (175 degrees C).
7. Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets so they are 2 inches apart.
8. Bake for 9 to 11 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
And because you can never have too much chocolate, I actually melted some chocolate and drizzled it over the tops of these cookies . . .
KETTLE CORN (submitted by Dawn Frank Neibel)
INGREDIENTS:
1/4 cup vegetable oil
1/4 cup white sugar
1/2 cup unpopped popcorn kernels
DIRECTIONS:
1. Heat the vegetable oil in a large pot over medium heat.
2. Once hot, stir in the sugar and popcorn.
3. Cover, and shake the pot constantly to keep the sugar from burning.
4. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped.
5. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.
*You can substitute brown sugar for the white sugar if you prefer your popcorn to taste more like caramel corn!
1/4 cup vegetable oil
1/4 cup white sugar
1/2 cup unpopped popcorn kernels
DIRECTIONS:
1. Heat the vegetable oil in a large pot over medium heat.
2. Once hot, stir in the sugar and popcorn.
3. Cover, and shake the pot constantly to keep the sugar from burning.
4. Once the popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and continue to shake for a few minutes until the popping has stopped.
5. Pour into a large bowl, and allow to cool, stirring occasionally to break up large clumps.
*You can substitute brown sugar for the white sugar if you prefer your popcorn to taste more like caramel corn!
BUTTERCREAM FROSTING
This is a great frosting for decorating cakes, icing cupcakes, or if you're like me, eating it right out of the bowl.
INGREDIENTS:
1/2 cup shortening
1/2 cup butter, softened
1 teaspoon almond or vanilla extract
4 cups confectioners' sugar
2 tablespoons milk
DIRECTIONS:
1. In a large bowl, cream together the butter, shortening, and vanilla.
2. Blend in the sugar, one cup at a time, beating well after each addition.
3. Beat in the milk, and continue mixing until light and fluffy.
4. Keep icing covered until ready to decorate.
You can color your icing, but I would recommend using a "paste" food color - the liquid food coloring tends to water down the consistency of the icing and you may find that you have to add more powdered sugar to thicken it back up.
INGREDIENTS:
1/2 cup shortening
1/2 cup butter, softened
1 teaspoon almond or vanilla extract
4 cups confectioners' sugar
2 tablespoons milk
DIRECTIONS:
1. In a large bowl, cream together the butter, shortening, and vanilla.
2. Blend in the sugar, one cup at a time, beating well after each addition.
3. Beat in the milk, and continue mixing until light and fluffy.
4. Keep icing covered until ready to decorate.
You can color your icing, but I would recommend using a "paste" food color - the liquid food coloring tends to water down the consistency of the icing and you may find that you have to add more powdered sugar to thicken it back up.
FLUFFY POTATO CASSEROLE
My husband is all about the meat and potatoes, but I get sick of baked potatoes all the time. I found this recipe and tried it out - there were NO leftovers!
INGREDIENTS:
2 cups mashed potatoes
1 (8 ounce) package cream cheese, softened
1 onion, chopped
2 eggs, beaten
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 (6 ounce) can French fried onions (optional - I left these out and sprinkled the top with shredded cheddar cheese instead!)
DIRECTIONS:
1. Preheat oven to 300 degrees F (150 degrees C). Grease a 1 1/2 quart casserole dish.
2. Combine mashed potatoes, cream cheese, onion, eggs, flour, salt and black pepper in an electric mixer. Beat 2 to 3 minutes at medium speed.
3. Pour into prepared casserole dish. Spread fried onions evenly over the top. (Or shredded cheese like I did)
3. Bake uncovered for 30 to 35 minutes.
Remember, if you are ever cooking something in the oven and you feel that it is browning too quickly, grab a piece of aluminum foil and make a "heat tent" - crease the aluminum foil in the middle so that it makes a "roof" over your dish. This will slow down the "browning" process
INGREDIENTS:
2 cups mashed potatoes
1 (8 ounce) package cream cheese, softened
1 onion, chopped
2 eggs, beaten
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 (6 ounce) can French fried onions (optional - I left these out and sprinkled the top with shredded cheddar cheese instead!)
DIRECTIONS:
1. Preheat oven to 300 degrees F (150 degrees C). Grease a 1 1/2 quart casserole dish.
2. Combine mashed potatoes, cream cheese, onion, eggs, flour, salt and black pepper in an electric mixer. Beat 2 to 3 minutes at medium speed.
3. Pour into prepared casserole dish. Spread fried onions evenly over the top. (Or shredded cheese like I did)
3. Bake uncovered for 30 to 35 minutes.
Remember, if you are ever cooking something in the oven and you feel that it is browning too quickly, grab a piece of aluminum foil and make a "heat tent" - crease the aluminum foil in the middle so that it makes a "roof" over your dish. This will slow down the "browning" process
SAVORY CHICKEN BREASTS
INGREDIENTS:
4 skinless, boneless chicken breast halves
ground black pepper to taste
4 slices Swiss cheese (I have also used a shredded combo of cheeses)
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
1 cup dry bread crumbs or 1 cup crushed Ritz crackers (We prefer the Ritz crackers)
3 tablespoons butter, melted
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken breasts in a 9x13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese.
3. Mix together the soup and milk and pour mixture over chicken.
4. Sprinkle bread crumbs/crushed crackres on top and drizzle with melted butter/margarine.
5. Bake covered in the preheated oven for 30 minutes.
6. Uncover and bake for another 20 minutes or until golden brown.
If you like broccoli, throw some broccoli into the dish with the chicken, add some additional cheese and sprinkle the whole thing with the crushed crackers! It tastes DELISH!!
4 skinless, boneless chicken breast halves
ground black pepper to taste
4 slices Swiss cheese (I have also used a shredded combo of cheeses)
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
1 cup dry bread crumbs or 1 cup crushed Ritz crackers (We prefer the Ritz crackers)
3 tablespoons butter, melted
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken breasts in a 9x13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese.
3. Mix together the soup and milk and pour mixture over chicken.
4. Sprinkle bread crumbs/crushed crackres on top and drizzle with melted butter/margarine.
5. Bake covered in the preheated oven for 30 minutes.
6. Uncover and bake for another 20 minutes or until golden brown.
If you like broccoli, throw some broccoli into the dish with the chicken, add some additional cheese and sprinkle the whole thing with the crushed crackers! It tastes DELISH!!
HOMEMADE PRETZELS
4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping
DIRECTIONS:
1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
3. Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
4. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape or make "pretzel sticks". Once all of the dough is shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
5. Bake in preheated oven for 8 minutes, until browned.
6. Brush with melted butter, sprinkle with salt, and serve warm!
Note: You can also sprinkle with sugar and cinnamon instead of salt!
OATMEAL BAKED CHICKEN
I got this from a website, but changed it up because my family is so picky about spices. I'll post the original recipe and then note my changes. I was surprised at how good it was! I never imagined using OATMEAL on my chicken! LOL!
INGREDIENTS:
1 1/2 cups quick-cooking oats
1 tablespoon paprika
1 tablespoon chili powder (I left this out)
1 teaspoon salt
3/4 teaspoon garlic powder
1/2 teaspoon ground cumin (Left this out and added 1/4 tsp oregano)
1/4 teaspoon pepper
1 (3 1/2) pound broiler-fryer chicken, cut up (used chicken boneless chicken breasts instead)
1/2 cup milk
2 tablespoons butter or margarine, melted
DIRECTIONS:
1. Coat a 13-in. x 9-in. x 2-in. baking dish with nonstick cooking spray; set aside.
2. In a shallow bowl or large resealable plastic bag, combine oats, paprika, chili powder, salt if desired, garlic powder, cumin and pepper.
3. Dip chicken in milk, then coat with oat mixture.
4. Place in prepared baking dish. Drizzle with butter.
5. Bake, uncovered, at 375 degrees F for 45-50 minutes or until juices run clear.
INGREDIENTS:
1 1/2 cups quick-cooking oats
1 tablespoon paprika
1 tablespoon chili powder (I left this out)
1 teaspoon salt
3/4 teaspoon garlic powder
1/2 teaspoon ground cumin (Left this out and added 1/4 tsp oregano)
1/4 teaspoon pepper
1 (3 1/2) pound broiler-fryer chicken, cut up (used chicken boneless chicken breasts instead)
1/2 cup milk
2 tablespoons butter or margarine, melted
DIRECTIONS:
1. Coat a 13-in. x 9-in. x 2-in. baking dish with nonstick cooking spray; set aside.
2. In a shallow bowl or large resealable plastic bag, combine oats, paprika, chili powder, salt if desired, garlic powder, cumin and pepper.
3. Dip chicken in milk, then coat with oat mixture.
4. Place in prepared baking dish. Drizzle with butter.
5. Bake, uncovered, at 375 degrees F for 45-50 minutes or until juices run clear.
BALSAMIC ROASTED POTATOES
INGREDIENTS:
2 tablespoons olive or canola oil
2 pounds small red potatoes, quartered
1 tablespoon finely chopped green onion
6 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/8 teaspoon ground nutmeg
1/4 cup balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS:
1. In a large nonstick skillet, heat oil over medium-high heat. Add the potatoes, onion and garlic; toss to combine.
2. Add the thyme, rosemary and nutmeg; toss well.
3. Cook and stir for 2-3 minutes or until potatoes are hot.
4. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 400 degrees F for 25-30 minutes or until potatoes are golden and almost tender.
5. Add the vinegar, salt and pepper; toss well. Bake 5-8 minutes longer or until potatoes are tender.
*I actually used yukon gold potatoes for this recipe and they tasted GREAT!
2 tablespoons olive or canola oil
2 pounds small red potatoes, quartered
1 tablespoon finely chopped green onion
6 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/8 teaspoon ground nutmeg
1/4 cup balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS:
1. In a large nonstick skillet, heat oil over medium-high heat. Add the potatoes, onion and garlic; toss to combine.
2. Add the thyme, rosemary and nutmeg; toss well.
3. Cook and stir for 2-3 minutes or until potatoes are hot.
4. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 400 degrees F for 25-30 minutes or until potatoes are golden and almost tender.
5. Add the vinegar, salt and pepper; toss well. Bake 5-8 minutes longer or until potatoes are tender.
*I actually used yukon gold potatoes for this recipe and they tasted GREAT!
CAP'N CRUNCH CHICKEN (submitted by Donna Carroll Murray)
I have made this - it is AWESOME!
INGREDIENTS:
4 cups of crushed Captin Crunch Cereal
1 egg
1 cup milk
1 cup all purpose flour
1 tsp onion powder
1 tsp garlic salt
1/2 tsp pepper
2 pounds bpneless chicken breast cut in strips or nuggets
oil for frying
DIRECTIONS:
*beat the egg with milk in bowl
*add the spices to the flower and mix in another bowl
*dip the chicken into the flower mixture, coat well and shake off excess flour then did into the egg mixture and then dip into the cereal
*deep fry on 325 until golden brown and cooked through out.
This is a family favorite, you can serve with honey mustard. If you do not like as sweet you can use 2 cups Cap'n Crunch with 1 cup crushed corn flakes. My family loves it with just the Cap'n Crunch...enjoy
INGREDIENTS:
4 cups of crushed Captin Crunch Cereal
1 egg
1 cup milk
1 cup all purpose flour
1 tsp onion powder
1 tsp garlic salt
1/2 tsp pepper
2 pounds bpneless chicken breast cut in strips or nuggets
oil for frying
DIRECTIONS:
*beat the egg with milk in bowl
*add the spices to the flower and mix in another bowl
*dip the chicken into the flower mixture, coat well and shake off excess flour then did into the egg mixture and then dip into the cereal
*deep fry on 325 until golden brown and cooked through out.
This is a family favorite, you can serve with honey mustard. If you do not like as sweet you can use 2 cups Cap'n Crunch with 1 cup crushed corn flakes. My family loves it with just the Cap'n Crunch...enjoy
CHOCOLATE BISCOTTI
I LOVE a good piece of biscotti with my hot chocolate and this one is easy and delicious.
INGREDIENTS:
1 packages (18.25 ounces) plain devil's food cake mix
8 Tbl (1 stick) utter, melted
2 eggs
1 C flour
...1/2 C chopped almonds (optional)
1. Preheat oven to 350 degrees.
2. Blend cake mix, melted butter, eggs, flour, and nuts in a large bowl with an electric mixer on low speed until blended (3 to 4 minutes).
3. The dough should come together in a ball. Transfer it to a prepared (sprayed) baking sheet and shape the dough into a rectangle about 14 inchles long by 4 inches wide by 1/2 inch thick.
4. Bake 30 to 35 minutes, when the biscotti feels firm when lightly pressed with your finger.
5. Remove the biscotti from the oven and let cool 10 minutes.
4. Using a sharp serrated bread knife, slice the rectangle on a diagonal into 1 inch thick slices and lay them on their sides.
5. Bake the slices an additional 10 minutes. Turn the oven off and let the biscotti remain in the oven until crisp (30 to 40 minutes more).
6. Remove biscotti and let it cool.
7. Store in an airtight container.
I like to drizzle the biscotti with white chocolate and give it to my kids' teachers as a pick me up during the winter months!
INGREDIENTS:
1 packages (18.25 ounces) plain devil's food cake mix
8 Tbl (1 stick) utter, melted
2 eggs
1 C flour
...1/2 C chopped almonds (optional)
1. Preheat oven to 350 degrees.
2. Blend cake mix, melted butter, eggs, flour, and nuts in a large bowl with an electric mixer on low speed until blended (3 to 4 minutes).
3. The dough should come together in a ball. Transfer it to a prepared (sprayed) baking sheet and shape the dough into a rectangle about 14 inchles long by 4 inches wide by 1/2 inch thick.
4. Bake 30 to 35 minutes, when the biscotti feels firm when lightly pressed with your finger.
5. Remove the biscotti from the oven and let cool 10 minutes.
4. Using a sharp serrated bread knife, slice the rectangle on a diagonal into 1 inch thick slices and lay them on their sides.
5. Bake the slices an additional 10 minutes. Turn the oven off and let the biscotti remain in the oven until crisp (30 to 40 minutes more).
6. Remove biscotti and let it cool.
7. Store in an airtight container.
I like to drizzle the biscotti with white chocolate and give it to my kids' teachers as a pick me up during the winter months!
SNICKERDOODLE CAKE
Yes, cake! I love Snickerdoodle cookies, but I actually like the cake even more!
INGREDIENTS:
CAKE:
1 package of plain white cake mix (DO NOT use a butter/yellow cake)
1 C milk
8 Tbl (1 stick) butter, melted
3 eggs
1 tsp vanilla extract
2 tsp ground cinnamon
CINNAMON BUTTERCREAM FROSTING:
8 Tbl (1 stick) butter, room temperature
3 and 3/4 C confectioner's sugar
3 to 4 Tbl milk
1 tsp vanilla extract
1 tsp ground cinnamon
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Prepare two 9 inch round cake pans.
3. Mix cake mix, milk, melted butter, eggs, vanilla, and cinnamon in large bowl. Blending with electric mixer for three minutes. The batter should look well combined.
4. Divide the batter between the two prepared pans, smoothing the tops with your spatula and then place them in the oven, side by side.
5. Bake until golden brown, 27 to 29 minutes.
6. Invert cakes onto a rack to cool (at least 30 minutes) before frosting.
Prepare frosting:
1. Beat butter 30 seconds, until fluffy.
2. Add confectioner's sugar, milk, and vanilla. Blend until light and fluffy.
3. Add cinnamon and blend an additional minute (add up to an extra Tbl of milk if needed for consistency).
INGREDIENTS:
CAKE:
1 package of plain white cake mix (DO NOT use a butter/yellow cake)
1 C milk
8 Tbl (1 stick) butter, melted
3 eggs
1 tsp vanilla extract
2 tsp ground cinnamon
CINNAMON BUTTERCREAM FROSTING:
8 Tbl (1 stick) butter, room temperature
3 and 3/4 C confectioner's sugar
3 to 4 Tbl milk
1 tsp vanilla extract
1 tsp ground cinnamon
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Prepare two 9 inch round cake pans.
3. Mix cake mix, milk, melted butter, eggs, vanilla, and cinnamon in large bowl. Blending with electric mixer for three minutes. The batter should look well combined.
4. Divide the batter between the two prepared pans, smoothing the tops with your spatula and then place them in the oven, side by side.
5. Bake until golden brown, 27 to 29 minutes.
6. Invert cakes onto a rack to cool (at least 30 minutes) before frosting.
Prepare frosting:
1. Beat butter 30 seconds, until fluffy.
2. Add confectioner's sugar, milk, and vanilla. Blend until light and fluffy.
3. Add cinnamon and blend an additional minute (add up to an extra Tbl of milk if needed for consistency).
ZUCCHINE PANCAKES (Taste of Home)
INGREDIENTS:
1-1/2 cups shredded zucchini
1 egg, lightly beaten
2 tablespoons biscuit/baking mix
3 tablespoons grated Parmesan cheese
Dash pepper
1 tablespoon canola oil
DIRECTIONS:
1. In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry; set aside.
2. In a large bowl, combine the egg, baking mix, cheese, zucchini, and pepper.
3. In a large skillet, heat oil over medium heat; drop 1/4 cupfuls of batter into skillet. Fry for 2 minutes on each side or until golden brown. Drain on paper towels.
1-1/2 cups shredded zucchini
1 egg, lightly beaten
2 tablespoons biscuit/baking mix
3 tablespoons grated Parmesan cheese
Dash pepper
1 tablespoon canola oil
DIRECTIONS:
1. In a sieve or colander, drain the zucchini, squeezing to remove excess liquid. Pat dry; set aside.
2. In a large bowl, combine the egg, baking mix, cheese, zucchini, and pepper.
3. In a large skillet, heat oil over medium heat; drop 1/4 cupfuls of batter into skillet. Fry for 2 minutes on each side or until golden brown. Drain on paper towels.
SPINACH BACON QUICHE
Fixed this for a family gathering - it disappeared faster than the hame and cheese quiche I made! And most of my family hates spinach! What the heck!?
INGREDIENTS:
4 eggs
2 cups milk
1-1/4 cups shredded cheddar cheese, divided (I used a combo of cheddar and monterey jack)
1/4 cup finely chopped onion
4 bacon strips, cooked and crumbled
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon paprika
1 package (10 ounces) frozen chopped spinach, cooked and drained
1 unbaked pastry shell (9 inches)
DIRECTIONS:
1. In a large bowl, beat egg.
2. Whisk in milk, 1 cup cheese, onion, bacon, salt, mustard and paprika.
3. Add spinach.
4. Pour into pie shell.
5. Sprinkle with the remaining cheese.
6. Bake at 400° for 40 minutes or until a knife inserted halfway between the center and the edge comes out clean.
INGREDIENTS:
4 eggs
2 cups milk
1-1/4 cups shredded cheddar cheese, divided (I used a combo of cheddar and monterey jack)
1/4 cup finely chopped onion
4 bacon strips, cooked and crumbled
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon paprika
1 package (10 ounces) frozen chopped spinach, cooked and drained
1 unbaked pastry shell (9 inches)
DIRECTIONS:
1. In a large bowl, beat egg.
2. Whisk in milk, 1 cup cheese, onion, bacon, salt, mustard and paprika.
3. Add spinach.
4. Pour into pie shell.
5. Sprinkle with the remaining cheese.
6. Bake at 400° for 40 minutes or until a knife inserted halfway between the center and the edge comes out clean.
SLOW COOKER LASAGNA
I have not personally tried this recipe, but I had a similar recipe (which I lost) a few years back. Mine used ricotta cheese instead of cottage cheese. The smell of this cooking is SOOO good!
INGREDIENTS:
1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (29 ounces) Hunt’s® Tomato Sauce
1 cup water
1 can (6 ounces) tomato paste
1 teaspoon salt
1 teaspoon dried oregano
1 package (8 ounces) no-cook lasagna noodles
4 cups (16 ounces) shredded part-skim mozzarella cheese
1-1/2 cups (12 ounces) 4% cottage cheese
1/2 cup grated Parmesan cheese
DIRECTIONS:
1. In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain.
2. Add the tomato sauce, water, tomato paste, salt and oregano; mix well.
3. Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker.
4. Arrange a third of the noodles over sauce (break the noodles if necessary).
5. Combine the cheeses; spoon a third of the mixture over noodles. 6. Repeat layers twice.
7. Top with remaining meat sauce.
8. Cover and cook on low for 4-5 hours or until noodles are tender.
INGREDIENTS:
1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (29 ounces) Hunt’s® Tomato Sauce
1 cup water
1 can (6 ounces) tomato paste
1 teaspoon salt
1 teaspoon dried oregano
1 package (8 ounces) no-cook lasagna noodles
4 cups (16 ounces) shredded part-skim mozzarella cheese
1-1/2 cups (12 ounces) 4% cottage cheese
1/2 cup grated Parmesan cheese
DIRECTIONS:
1. In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain.
2. Add the tomato sauce, water, tomato paste, salt and oregano; mix well.
3. Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker.
4. Arrange a third of the noodles over sauce (break the noodles if necessary).
5. Combine the cheeses; spoon a third of the mixture over noodles. 6. Repeat layers twice.
7. Top with remaining meat sauce.
8. Cover and cook on low for 4-5 hours or until noodles are tender.
PUPPY CHOW, MUDDY BUDDIES, etc.
Known by many names, this is a favorite snack mix for many people - who can resist peanut butter and chocolate!
INGREDIENTS:
1/2 cup butter
1 cup creamy peanut butter
2 cups milk chocolate chips
1 (17.5 ounce) package crispy corn and rice cereal
1 pound confectioners' sugar
DIRECTIONS:
1. Melt the peanut butter with the butter or margarine and the milk chocolate. Pour over the cereal and toss until well coated.
2. Place the coated cereal in a large paper sack then add the confectioners' sugar, fold down the top of the bag and shake to coat.
INGREDIENTS:
1/2 cup butter
1 cup creamy peanut butter
2 cups milk chocolate chips
1 (17.5 ounce) package crispy corn and rice cereal
1 pound confectioners' sugar
DIRECTIONS:
1. Melt the peanut butter with the butter or margarine and the milk chocolate. Pour over the cereal and toss until well coated.
2. Place the coated cereal in a large paper sack then add the confectioners' sugar, fold down the top of the bag and shake to coat.
CORNBREAD SALAD (submitted by Donna Carroll Murray)
INGREDIENTS:
1 pkg yellow cornbread mix
1 pkg white cornbread mix
1 green bell pepper
1 bunch green onions
4 Roma tomatoes
1 small jar real mayonnaise
1 bottle ranch dressing
12 pieces cooked crisp bacon
DIRECTIONS:
1. Cook cornbread according to package directions and crumble.
2. In another bowl chop bell pepper, onions, and tomatoes. Into that mixture add mayonnaise and ranch dressing.
3. Toss with cornbread.
4. Add the bacon 1 hour before serving.
5. Refrigerate at least 1 hour before serving.
1 pkg yellow cornbread mix
1 pkg white cornbread mix
1 green bell pepper
1 bunch green onions
4 Roma tomatoes
1 small jar real mayonnaise
1 bottle ranch dressing
12 pieces cooked crisp bacon
DIRECTIONS:
1. Cook cornbread according to package directions and crumble.
2. In another bowl chop bell pepper, onions, and tomatoes. Into that mixture add mayonnaise and ranch dressing.
3. Toss with cornbread.
4. Add the bacon 1 hour before serving.
5. Refrigerate at least 1 hour before serving.
BAKED CHICKEN NUGGETS
INGREDIENTS:
3 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut chicken breasts into 1 1/2-inch sized pieces.
3. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well.
4. Put melted butter in a bowl or dish for dipping.
5. Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture.
6. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.
Note from Lynne Butts: If you have time, soak the chicken in some buttermilk in the fridge for a few hours - makes the chicken very tender. You can also use the buttermilk substitute of 1 tsp vinegar and 1 C milk.
3 skinless, boneless chicken breasts
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon dried thyme
1 tablespoon dried basil
1/2 cup butter, melted
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut chicken breasts into 1 1/2-inch sized pieces.
3. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well.
4. Put melted butter in a bowl or dish for dipping.
5. Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture.
6. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.
Note from Lynne Butts: If you have time, soak the chicken in some buttermilk in the fridge for a few hours - makes the chicken very tender. You can also use the buttermilk substitute of 1 tsp vinegar and 1 C milk.
SLOW COOKER BARBEQUE PORK
Okay, so for those of you who don't know me, I am not a meat eater . . I'm not a vegetarian, I just don't LIKE red meat - with the exception of bacon. (I know, I know . . . how weird . . . but my husband says it's not so bad - it just makes me a cheap date.) Other than an occasional taco, I am strictly a turkey, chicken, or fish girl but I could EASILY live on veggies and fruits alone. So . . . with that being said, any recipes that I post with other meats included in them are either something I fixed for my family and they really liked it, or something that someone has passed along with high marks from their family/friends. If you try any of the recipes posted on the page, please feel free to leave your opinion, comments, alterations, etc. - especially any recipes including red meat.
INGREDIENTS:
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce
DIRECTIONS:
1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks.
2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3. Bake in the preheated oven for 30 minutes, or until heated through.
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque sauce
DIRECTIONS:
1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks.
2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3. Bake in the preheated oven for 30 minutes, or until heated through.
CREAM CHEESE CORN
INGREDIENTS:
3 lb bag of frozen corn
2 pkg of cream cheese
2 sticks of butter
DIRECTIONS:
Put it all in the crockpot on low for 3 or so hours.
Note - I have tried this in the microwave before, and it worked fine. Just cook until heated and creamy!
HOMEMADE CREAMED CORN
INGREDIENTS:
2 (10 ounce) packages frozen corn kernels, thawed
1 cup heavy cream
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1 cup whole milk
2 tablespoons all-purpose flour
1/4 cup freshly grated Parmesan cheese
DIRECTIONS:
1. In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter.
2. Whisk together the milk and flour, and stir into the corn mixture. 3. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through.
4. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.
I know it may sound odd to add parmesan cheese to a corn dish, but trust me . . . it works!
2 (10 ounce) packages frozen corn kernels, thawed
1 cup heavy cream
1 teaspoon salt
2 tablespoons granulated sugar
1/4 teaspoon freshly ground black pepper
2 tablespoons butter
1 cup whole milk
2 tablespoons all-purpose flour
1/4 cup freshly grated Parmesan cheese
DIRECTIONS:
1. In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter.
2. Whisk together the milk and flour, and stir into the corn mixture. 3. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through.
4. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.
I know it may sound odd to add parmesan cheese to a corn dish, but trust me . . . it works!
CHOCOLATE PEANUT BUTTER MAPLE BACON FUDGE (Justapinch.com)
I know . . . sounds too good to be true, doesn't it!? LOL! Sorry about the all caps in the directions - it's how they typed it into the website.
INGREDIENTS:
12 strips of bacon (preferably maple-smoked)
1-1/2 C semi sweet chocolate chips
1/2 C peanut butter chips
14 oz sweetened condensed milk
4 Tbl unsalted butter
1/2 tsp maple flavoring
1 C peanuts, dry roasted, coarsley chopped
DIRECTIONS:
1. COAT AN 8-INCH-SQUARE PAN WITH COOKING SPRAY. COOK BACON IN MICROWAVE UNTIL CRISP. CUT INTO SMALL PIECES.
INGREDIENTS:
12 strips of bacon (preferably maple-smoked)
1-1/2 C semi sweet chocolate chips
1/2 C peanut butter chips
14 oz sweetened condensed milk
4 Tbl unsalted butter
1/2 tsp maple flavoring
1 C peanuts, dry roasted, coarsley chopped
DIRECTIONS:
1. COAT AN 8-INCH-SQUARE PAN WITH COOKING SPRAY. COOK BACON IN MICROWAVE UNTIL CRISP. CUT INTO SMALL PIECES.
PIGGY TOES (Justapinch.com)
2 C packed, brown sugar
2 sticks margarine (NOT butter)
1/2 C light corn syrup
1/2 tsp baking soda
1 14oz bag baked cheese puffs (do not use cruncy cheetos)
DIRECTIONS:
1. Preheat oven to 250 degrees F. Arrange rack so that the metal bowl will be centered in the oven and not too close to the bottom or the top of the oven. Spray the large oven-safe metal bowl with nonstick cooking spray and empty the cheese puffs into it.
ALFREDO CHICKEN LASAGNA (Taste of Home)
INGREDIENTS:
6 ounces boneless skinless chicken breast, cut into bite-size pieces
1 cup sliced fresh mushrooms (I leave these out - James is allergic to mushrooms - but I didn't miss them at all)
2 tablespoons chopped onion
1 garlic clove, minced (I used 1 tsp of the refrigerated diced garlic)
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 cup Alfredo sauce (I use Four Brothers brand)
3/4 cup 2% cottage cheese (I used Ricotta)
1/4 cup plus 2 tablespoons shredded Parmesan cheese, divided
1 egg, lightly beaten
1/2 teaspoon Italian seasoning
1/2 teaspoon dried parsley flakes
4 lasagna noodles, cooked and drained
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese (I used more cheese - we LOVE cheese!!!)
DIRECTIONS:
1. In a large skillet, saute the chicken, mushrooms and onion in oil until chicken is no longer pink.
2. Add garlic; cook 1 minute longer.
3. Stir in flour until blended; gradually stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened.
4. In a small bowl, combine the cottage cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning and parsley.
5. Spread 1/2 cup Alfredo mixture in an 8-in. x 4-in. loaf pan coated with cooking spray.
6. Layer with two noodles (trimmed to fit pan), half of the cottage cheese mixture, 3/4 cup Alfredo mixture and 3/4 cup mozzarella cheese.
7. Sprinkle with remaining Parmesan cheese.
8. Repeat layers.
9. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly.
10. Let stand for 10 minutes before cutting.
Yield: 2 to 3 servings.
6 ounces boneless skinless chicken breast, cut into bite-size pieces
1 cup sliced fresh mushrooms (I leave these out - James is allergic to mushrooms - but I didn't miss them at all)
2 tablespoons chopped onion
1 garlic clove, minced (I used 1 tsp of the refrigerated diced garlic)
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 cup Alfredo sauce (I use Four Brothers brand)
3/4 cup 2% cottage cheese (I used Ricotta)
1/4 cup plus 2 tablespoons shredded Parmesan cheese, divided
1 egg, lightly beaten
1/2 teaspoon Italian seasoning
1/2 teaspoon dried parsley flakes
4 lasagna noodles, cooked and drained
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese (I used more cheese - we LOVE cheese!!!)
DIRECTIONS:
1. In a large skillet, saute the chicken, mushrooms and onion in oil until chicken is no longer pink.
2. Add garlic; cook 1 minute longer.
3. Stir in flour until blended; gradually stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until thickened.
4. In a small bowl, combine the cottage cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning and parsley.
5. Spread 1/2 cup Alfredo mixture in an 8-in. x 4-in. loaf pan coated with cooking spray.
6. Layer with two noodles (trimmed to fit pan), half of the cottage cheese mixture, 3/4 cup Alfredo mixture and 3/4 cup mozzarella cheese.
7. Sprinkle with remaining Parmesan cheese.
8. Repeat layers.
9. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly.
10. Let stand for 10 minutes before cutting.
Yield: 2 to 3 servings.
BROCCOLI BITES
I LOVE brocoli - but not everyone does. A friend of mine made these for dinner one night and my kids ate them up. They are great as a side, or even as a snack.
INGREDIENTS:
6 cups frozen chopped broccoli
2 cups crushed seasoned stuffing
1 cup grated Parmesan cheese
6 eggs, lightly beaten
1/2 cup butter, softened
1/2 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS:
1. Cook broccoli according to package directions; drain and place in a bowl.
2. Stir in the remaining ingredients.
3. Shape into 1-in. balls.
4. Place in a greased 15-in. x 10-in. x 1-in. baking pan.
5. Bake at 350° for 11-12 minutes or until golden brown.
6. Or place in a single layer in a freezer container and freeze for up to 1 month.
To use frozen appetizers: Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 16-18 minutes or until golden brown. Yield: about 5 dozen
INGREDIENTS:
6 cups frozen chopped broccoli
2 cups crushed seasoned stuffing
1 cup grated Parmesan cheese
6 eggs, lightly beaten
1/2 cup butter, softened
1/2 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS:
1. Cook broccoli according to package directions; drain and place in a bowl.
2. Stir in the remaining ingredients.
3. Shape into 1-in. balls.
4. Place in a greased 15-in. x 10-in. x 1-in. baking pan.
5. Bake at 350° for 11-12 minutes or until golden brown.
6. Or place in a single layer in a freezer container and freeze for up to 1 month.
To use frozen appetizers: Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 16-18 minutes or until golden brown. Yield: about 5 dozen
STRAWBERRY PRETZEL FRUIT SALAD
Salty, sweet, and oh, so yummy! Great recipe for Valentine's Day!
INGREDIENTS:
2 cups crushed pretzels (about 8 ounces)
3/4 cup butter, melted
3 tablespoons sugar
FILLING:
2 cups whipped topping
1 package (8 ounces) cream cheese, softened
1 cup sugar
TOPPING:
2 packages (3 ounces each) strawberry gelatin
2 cups boiling water
2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed
Additional whipped topping, optional
DIRECTIONS:
1. In a bowl, combine the pretzels, butter and sugar.
2. Press into an ungreased 13-in. x 9-in. baking dish.
3. Bake at 350° for 10 minutes. Cool on a wire rack.
For filling:
1. In a small bowl, beat whipped topping, cream cheese and sugar until smooth.
2. Spread over pretzel crust. Refrigerate until chilled.
For topping:
1. Dissolve gelatin in boiling water in a large bowl.
2. Stir in strawberries with syrup; chill until partially set.
3. Carefully spoon over filling.
4. Chill for 4-6 hours or until firm.
5. Cut into squares; serve with whipped topping if desired.
Yield: 12-16 servings.
INGREDIENTS:
2 cups crushed pretzels (about 8 ounces)
3/4 cup butter, melted
3 tablespoons sugar
FILLING:
2 cups whipped topping
1 package (8 ounces) cream cheese, softened
1 cup sugar
TOPPING:
2 packages (3 ounces each) strawberry gelatin
2 cups boiling water
2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed
Additional whipped topping, optional
DIRECTIONS:
1. In a bowl, combine the pretzels, butter and sugar.
2. Press into an ungreased 13-in. x 9-in. baking dish.
3. Bake at 350° for 10 minutes. Cool on a wire rack.
For filling:
1. In a small bowl, beat whipped topping, cream cheese and sugar until smooth.
2. Spread over pretzel crust. Refrigerate until chilled.
For topping:
1. Dissolve gelatin in boiling water in a large bowl.
2. Stir in strawberries with syrup; chill until partially set.
3. Carefully spoon over filling.
4. Chill for 4-6 hours or until firm.
5. Cut into squares; serve with whipped topping if desired.
Yield: 12-16 servings.
CHOCOLATE POPCORN
INGREDIENTS:
2 quarts unsalted popped popcorn
1 cup miniature marshmallows
1/2 cup salted peanuts
6 plain milk chocolate candy bar (1.55 ounces each)
DIRECTIONS:
1. Place popcorn in a greased 15-in. x 10-in. x 1-in. baking pan.
2. Sprinkle with marshmallows and peanuts.
3. Break candy bars in half and place on top.
4. Bake at 300° for 5 minutes.
5. Let stand for 1 minute; toss to coat. Store in an airtight container.
Yield: 3 quarts.
2 quarts unsalted popped popcorn
1 cup miniature marshmallows
1/2 cup salted peanuts
6 plain milk chocolate candy bar (1.55 ounces each)
DIRECTIONS:
1. Place popcorn in a greased 15-in. x 10-in. x 1-in. baking pan.
2. Sprinkle with marshmallows and peanuts.
3. Break candy bars in half and place on top.
4. Bake at 300° for 5 minutes.
5. Let stand for 1 minute; toss to coat. Store in an airtight container.
Yield: 3 quarts.
CHICKEN AND RICE CASSEROLE
Someone brought this to me after the birth of my second baby - the flavor is wonderful, and it's just as yummy heated up the next day!
INGREDIENTS:
6 C cooked white rice (I use minute rice from the microwave)
4 boneless chicken breasts, boiled and cut into bite-sized pieces
1-1/2 C sour cream
2 (10 3/4-ounce) cans cream of chicken soup
1/2 tsp lemon juice
1 C crushed Ritz crackers (I usually use at least one to 1-1/2 sleeves of crackers)
2 tablespoon margarine, melted
DIRECTIONS:
1. Spray large baking pan with non-stick cooking spray.
2. Spread cooked rice in bottom of prepared pan.
3. In a separate bowl, mix sour cream, cream of chicken soup, lemon juice, and cubed chicken until well blended.
4. Spread chicken mixture on top of rice.
5. Toss crushed Ritz crackers with melted margarine and then sprinkle over top of chicken mixture.
6. Bake at 350° for 25 to 30 minutes or until thoroughly heated.
Make-Ahead Tips: You can assemble the casserole ahead of time, omitting the cracker-crumb mixture; cover and chill in the refrigerator or freeze (thaw frozen casserole overnight in refrigerator). Let stand at room temperature 30 minutes; top with cracker-crumb mixture, and bake as directed.
INGREDIENTS:
6 C cooked white rice (I use minute rice from the microwave)
4 boneless chicken breasts, boiled and cut into bite-sized pieces
1-1/2 C sour cream
2 (10 3/4-ounce) cans cream of chicken soup
1/2 tsp lemon juice
1 C crushed Ritz crackers (I usually use at least one to 1-1/2 sleeves of crackers)
2 tablespoon margarine, melted
DIRECTIONS:
1. Spray large baking pan with non-stick cooking spray.
2. Spread cooked rice in bottom of prepared pan.
3. In a separate bowl, mix sour cream, cream of chicken soup, lemon juice, and cubed chicken until well blended.
4. Spread chicken mixture on top of rice.
5. Toss crushed Ritz crackers with melted margarine and then sprinkle over top of chicken mixture.
6. Bake at 350° for 25 to 30 minutes or until thoroughly heated.
Make-Ahead Tips: You can assemble the casserole ahead of time, omitting the cracker-crumb mixture; cover and chill in the refrigerator or freeze (thaw frozen casserole overnight in refrigerator). Let stand at room temperature 30 minutes; top with cracker-crumb mixture, and bake as directed.
CHICKEN POT PIE
Okay. I'll admit it. I have a horrible weakness for Banquest Chicken Pot Pies. I LOVE them - when the crust is all browned and yummy - not to mention they are CHEAP! This is an award winning pot pie recipe I got from a website and the crust does get really yummy!!!
INGREDIENTS:
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
INGREDIENTS:
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts
DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
CHICKEN SALAD
A lot of people love chicken salad - here is the version I make the most often.
INGREDIENTS:
1 Rotiserrie Chicken (precooked)
1 C halved red globe grapes
1/2 C chopped pecans
1/4 to 1/2 C chopped celery
1/2 to 1 C mayonnaise
1/4 tsp celery salt
DIRECTIONS:
1. Remove all meat from the rotiserrie chicken, chopping into small pieces (some people prefer to shred their chicken, but I like big meaty pieces).
2. Place chopped chicken, halved grapes, pecans, celery, mayo and celery salt into a deep bowl and mix well, using as much of the mayonnaise as you prefer.
3. Spread on croissant, bread of your choice, crackers, or on lettuce leaves.
I have also used apples and cranberries in place of the grapes in this salad. To me, nothing beats the flavor of the chicken salad when it's made with a rotiserrie chicken!
INGREDIENTS:
1 Rotiserrie Chicken (precooked)
1 C halved red globe grapes
1/2 C chopped pecans
1/4 to 1/2 C chopped celery
1/2 to 1 C mayonnaise
1/4 tsp celery salt
DIRECTIONS:
1. Remove all meat from the rotiserrie chicken, chopping into small pieces (some people prefer to shred their chicken, but I like big meaty pieces).
2. Place chopped chicken, halved grapes, pecans, celery, mayo and celery salt into a deep bowl and mix well, using as much of the mayonnaise as you prefer.
3. Spread on croissant, bread of your choice, crackers, or on lettuce leaves.
I have also used apples and cranberries in place of the grapes in this salad. To me, nothing beats the flavor of the chicken salad when it's made with a rotiserrie chicken!
BEEF ONION ROLL UPS
This one is a favorite of my daughter. She LOVES them - takes them in place of a sandwich for lunch sometimes. And the leftover filling can be made into a cheese ball and spread on crackers!
INGREDIENTS:
1 Pkg tortillas
1 "bunch" of green onions (chopped)
2 pkg (or 1 family size pkg) Buddig Beef (chopped)
2 pkg (8 oz each) cream cheese (softened to room temp)
DIRECTIONS:
1. In a mixing bowl combine the cream cheese, beef, and onions until well mixed.
2. Spread tortilla with 2 to 3 Tbl of cream cheese mixture.
3. Roll up the tortilla (jelly roll style) and then slice into individual "pinwheels".
4. Refrigerate pinwheels.
Left over cream cheese mixture can be used as a spread on crackers!
INGREDIENTS:
1 Pkg tortillas
1 "bunch" of green onions (chopped)
2 pkg (or 1 family size pkg) Buddig Beef (chopped)
2 pkg (8 oz each) cream cheese (softened to room temp)
DIRECTIONS:
1. In a mixing bowl combine the cream cheese, beef, and onions until well mixed.
2. Spread tortilla with 2 to 3 Tbl of cream cheese mixture.
3. Roll up the tortilla (jelly roll style) and then slice into individual "pinwheels".
4. Refrigerate pinwheels.
Left over cream cheese mixture can be used as a spread on crackers!
DEVILS ON HORSEBACK
I don't get the name, but this recipe is interesting. Someone actually served a version of these at a company party one year. I'm not a huge "date" fan, but these were . . . well, they were different.
INGREDIENTS:
20 wooden toothpicks
1/4 cup reduced-sodium soy sauce
1/2 teaspoon ground ginger
3/4 cup dark brown sugar
20 dates, pitted and left whole
20 whole smoked almonds
10 bacon slices, cut in half crosswise
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Soak the toothpicks in a bowl of water. Grease a 9x13-inch baking dish.
2. In a bowl, mix together the soy sauce and ground ginger. Place the brown sugar into a shallow bowl. Spread open a pitted date, then stuff it with a smoked almond. Wrap the date with half a bacon slice, secure it with a toothpick, dip the bundle in soy sauce mixture, and then dip it into brown sugar. Place the wrapped dates into the prepared baking dish. If desired, sprinkle a little more brown sugar over the bundles.
3. Bake in the preheated oven until the bacon is brown and crisp, 15 to 25 minutes. Allow to cool for about 15 minutes before serving; serve warm or at room temperature.
INGREDIENTS:
20 wooden toothpicks
1/4 cup reduced-sodium soy sauce
1/2 teaspoon ground ginger
3/4 cup dark brown sugar
20 dates, pitted and left whole
20 whole smoked almonds
10 bacon slices, cut in half crosswise
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Soak the toothpicks in a bowl of water. Grease a 9x13-inch baking dish.
2. In a bowl, mix together the soy sauce and ground ginger. Place the brown sugar into a shallow bowl. Spread open a pitted date, then stuff it with a smoked almond. Wrap the date with half a bacon slice, secure it with a toothpick, dip the bundle in soy sauce mixture, and then dip it into brown sugar. Place the wrapped dates into the prepared baking dish. If desired, sprinkle a little more brown sugar over the bundles.
3. Bake in the preheated oven until the bacon is brown and crisp, 15 to 25 minutes. Allow to cool for about 15 minutes before serving; serve warm or at room temperature.
BROILED TILAPIA
My daughter LOVES fish - the rest of us, not so much. This one was a homerun when I fixed it for her lunch!
INGREDIENTS:
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
DIRECTIONS:
1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
(This is the original recipe, but I cut it back a bit when I made it - I only made two fillets!)
INGREDIENTS:
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
DIRECTIONS:
1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
(This is the original recipe, but I cut it back a bit when I made it - I only made two fillets!)
CARAMEL BROWNIES
INGREDIENTS:
1 (14 ounce) package individually wrapped caramels
2/3 cup evaporated milk
1 (18.25 ounce) package German chocolate cake mix (I used Devil's Food)
3/4 cup butter, melted
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
2. Melt caramels and 1/3 cup of the evaporated milk over very low heat, stirring occasionally until smooth.
3. Combine cake mix, melted butter, the remaining 1/3 cup evaporated milk, vanilla and nuts. Mix well and spread 1/2 of the batter into the prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 8 minutes.
5. Sprinkle the chocolate chips evenly over the partially cooked brownies. Pour the melted caramel mixture over the top and with a teaspoon drop the remaining 1/2 of the batter evenly over the top.
6. Bake at 350 degrees F (175 degrees C) for 20 minutes. Let brownies cool in pan then cut into bars.
1 (14 ounce) package individually wrapped caramels
2/3 cup evaporated milk
1 (18.25 ounce) package German chocolate cake mix (I used Devil's Food)
3/4 cup butter, melted
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1 cup chopped walnuts (optional)
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
2. Melt caramels and 1/3 cup of the evaporated milk over very low heat, stirring occasionally until smooth.
3. Combine cake mix, melted butter, the remaining 1/3 cup evaporated milk, vanilla and nuts. Mix well and spread 1/2 of the batter into the prepared pan.
4. Bake at 350 degrees F (175 degrees C) for 8 minutes.
5. Sprinkle the chocolate chips evenly over the partially cooked brownies. Pour the melted caramel mixture over the top and with a teaspoon drop the remaining 1/2 of the batter evenly over the top.
6. Bake at 350 degrees F (175 degrees C) for 20 minutes. Let brownies cool in pan then cut into bars.
COOL WHIP COOKIES
Found this very simple recipe on a website and it had great reviews. Per Jamie Welch Adams, the cookies taste great and are only 1 or 2 points per cookie on the Weight Watchers plan (depending on the size of the cookie).
INGREDIENTS:
1 (8 ounce) container frozen whipped topping, thawed
2 eggs
1 (18.25 ounce) package cake mix (any flavor)
1/3 cup confectioners' sugar for decoration
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. Beat together the whipped topping and eggs together. Add the cake mix and continue to mix. Dough will be thick.
3. Drop by teaspoonfuls into a bowl of confectioners' sugar and roll to coat. Place cookies on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 8 minutes.
INGREDIENTS:
1 (8 ounce) container frozen whipped topping, thawed
2 eggs
1 (18.25 ounce) package cake mix (any flavor)
1/3 cup confectioners' sugar for decoration
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. Beat together the whipped topping and eggs together. Add the cake mix and continue to mix. Dough will be thick.
3. Drop by teaspoonfuls into a bowl of confectioners' sugar and roll to coat. Place cookies on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 8 minutes.
CREAMY STRAWBERRY CREPES
I love crepes for breakfast, lunch, dinner, or dessert! But the strawberry ones are by far my favorite! I like to drizzle the plate with chocolate before placing the crepe and fresh strawberries on it . . . makes a great presentation!
INGREDIENTS:
Crepes:
3 eggs
1/2 cup milk
1/2 cup water
3 tablespoons butter, melted
3/4 cup all-purpose flour
1/2 teaspoon salt
Filling:
1 (8 ounce) package cream cheese, softened
1 1/4 cups sifted confectioners' sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1 cup heavy cream, whipped
4 cups sliced strawberries
Directions:
1. Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth (or use a mixer and mix the ingredients in a bowl).
2. Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
3. Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
4. To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.
Feel free to try other fruits!! This is a very versatile recipe!
INGREDIENTS:
Crepes:
3 eggs
1/2 cup milk
1/2 cup water
3 tablespoons butter, melted
3/4 cup all-purpose flour
1/2 teaspoon salt
Filling:
1 (8 ounce) package cream cheese, softened
1 1/4 cups sifted confectioners' sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1 cup heavy cream, whipped
4 cups sliced strawberries
Directions:
1. Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth (or use a mixer and mix the ingredients in a bowl).
2. Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
3. Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
4. To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.
Feel free to try other fruits!! This is a very versatile recipe!
GARLIC CHEESE GRITS CASSEROLE
Living in South Carolina we ate grits a few times every week. They were offered at every meal at every restaurant! I love my grits sweetened with some brown sugar and milk, but my mom always loved the cheesey version!
INGREDIENTS:
4 c water
1 tsp garlic powder
1 tsp salt
1/4 tsp pepper
1 c quick cooking grits
2 Tbsp butter
1 1/2 c shredded cheddar cheese, divided
4 eggs, beaten
1/2 c milk
DIRECTIONS:
1. In a large saucepan bring the water to a boil. Add the garlic powder, salt and pepper. Gradually stir in the grits. Lower the heat and simmer, stirring occasionally, for 5 minutes.
2. Remove the pan from the heat and stir in the butter and 1 cup of cheese until melted.
3. In a small bowl mix the eggs with the milk. Stir the mixture into the grits. Pour the grits into a greased 2-quart casserole dish.
4. Sprinkle with the remaining cheese. Bake at 350 degrees for 1 hour.
INGREDIENTS:
4 c water
1 tsp garlic powder
1 tsp salt
1/4 tsp pepper
1 c quick cooking grits
2 Tbsp butter
1 1/2 c shredded cheddar cheese, divided
4 eggs, beaten
1/2 c milk
DIRECTIONS:
1. In a large saucepan bring the water to a boil. Add the garlic powder, salt and pepper. Gradually stir in the grits. Lower the heat and simmer, stirring occasionally, for 5 minutes.
2. Remove the pan from the heat and stir in the butter and 1 cup of cheese until melted.
3. In a small bowl mix the eggs with the milk. Stir the mixture into the grits. Pour the grits into a greased 2-quart casserole dish.
4. Sprinkle with the remaining cheese. Bake at 350 degrees for 1 hour.
BROCCOLI CHEDDAR SOUP
INGREDIENTS:
2 T butter
3/4 C chopped onion
1 tsp chicken stock base
1 oz american cheese, cubed
3-1/4 oz cheddar cheese, cubed (I like to use velveeta)
6 oz. chopped broccoli
3-1/2 T cornstarch
3 T cold water
3/4 C evaporated milk
DIRECTIONS:
1. Melt butter, add onion and saute until translucent.
2. Combine chicken stock base and water in saucepan, bring to simmer.
3. Add cheeses and sauteed onions.
4. Stir until smooth and then add broccoli. Simmer until tender (10 min.)
5. Mix corn starch with cold water in small bowl until smooth.
6. Add to soup and simmer until smooth and creamy (I like to use a whisk to make it smooth).
7. Add evaporated milk.
8. Reheat, but DO NOT boil
Note: If you want a fancy way to serve soup - buy a few small round loaves of bread from your local bakery - cut off the top, scoop out the middle, and use the shell as the bowl. Serve with the scooped out middle for dipping and scooping the soup!
2 T butter
3/4 C chopped onion
1 tsp chicken stock base
1 oz american cheese, cubed
3-1/4 oz cheddar cheese, cubed (I like to use velveeta)
6 oz. chopped broccoli
3-1/2 T cornstarch
3 T cold water
3/4 C evaporated milk
DIRECTIONS:
1. Melt butter, add onion and saute until translucent.
2. Combine chicken stock base and water in saucepan, bring to simmer.
3. Add cheeses and sauteed onions.
4. Stir until smooth and then add broccoli. Simmer until tender (10 min.)
5. Mix corn starch with cold water in small bowl until smooth.
6. Add to soup and simmer until smooth and creamy (I like to use a whisk to make it smooth).
7. Add evaporated milk.
8. Reheat, but DO NOT boil
Note: If you want a fancy way to serve soup - buy a few small round loaves of bread from your local bakery - cut off the top, scoop out the middle, and use the shell as the bowl. Serve with the scooped out middle for dipping and scooping the soup!
GOLDEN PARMESAN POTATOES
One of my mom's best dishes!
INGREDIENTS:
6 large potatoes (3 lbs)
1/4 C sifted flour
1/4 C parmesan cheese
3/4 tsp salt
1/8 tsp pepper
1/3 C butter
chopped fresh parsley
DIRECTIONS:
1. Pare potatoes and cut them into quarters.
2. Combine flour, cheese, salt, and pepper in a paper or plastic bag.
3. Moisten potato slices with water and then shake a few slices at a time in the bag to coat potatoes well.
4. Melt butter in 13x9x2 inch pan.
5. Place potatoes in a single layer in pan.
6. Bake in 375 degree oven about 1 hour. (Turn once during baking for even cooking.)
7. When golden brown, remove from oven and sprinkle with parsley
INGREDIENTS:
6 large potatoes (3 lbs)
1/4 C sifted flour
1/4 C parmesan cheese
3/4 tsp salt
1/8 tsp pepper
1/3 C butter
chopped fresh parsley
DIRECTIONS:
1. Pare potatoes and cut them into quarters.
2. Combine flour, cheese, salt, and pepper in a paper or plastic bag.
3. Moisten potato slices with water and then shake a few slices at a time in the bag to coat potatoes well.
4. Melt butter in 13x9x2 inch pan.
5. Place potatoes in a single layer in pan.
6. Bake in 375 degree oven about 1 hour. (Turn once during baking for even cooking.)
7. When golden brown, remove from oven and sprinkle with parsley
PARTY PIZZAS
My aunt's best dish! We CANNOT have a family get together without these little yummies!
INGREDIENTS:
1 lb hamburger
1/2 lb medium sausage (or spicey if you prefer)
1 tsp oregano
8 oz tomato sauce
3/4 of 2 lb block of velveeta
2 C mozarella
2 loaves of party rye bread slices
DIRECTIONS:
1. Brown meats, stir in oregano, drain grease.
2. Add tomato sauce, velveeta cheese and heat on low until cheese is melted.
3. Spread on rye bread slices and top with mozarella cheese.
4. Bake at 400 degrees for approximately 10 minutes OR freeze by lying them flat in a freezer bag to cook later.
INGREDIENTS:
1 lb hamburger
1/2 lb medium sausage (or spicey if you prefer)
1 tsp oregano
8 oz tomato sauce
3/4 of 2 lb block of velveeta
2 C mozarella
2 loaves of party rye bread slices
DIRECTIONS:
1. Brown meats, stir in oregano, drain grease.
2. Add tomato sauce, velveeta cheese and heat on low until cheese is melted.
3. Spread on rye bread slices and top with mozarella cheese.
4. Bake at 400 degrees for approximately 10 minutes OR freeze by lying them flat in a freezer bag to cook later.
PARMESAN CHICKEN
This is a favorite of pretty much everyone who tries it. I have fixed it so many times, I have the recipe memorized!
INGREDIENTS:
1/2 C (2 oz) parmesan cheese
1/4 C flour
1 tsp paprika
1/2 tsp salt
1 egg, slightly beaten
1 Tbl milk
1/4 C margarine, melted
DIRECTIONS:
1. Heat oven to 350 degrees.
2. Combine cheese, flour, and seasonings in a bowl.
3. Combine egg and milk in another bowl and whisk until well blended.
4. Dip chicken in egg and milk mixture then in the cheese mixture.
5. Place chicken in baking dish and pour melted margarine over the top.
6. Bake for one hour.
7. Sprinkle with additional parmesan cheese (optional).
Notes:
1. I usually use boneless chicken breasts - if they are thick, I slice them to make two thin breasts out of one.
2. Bake the chicken COVERED - remove the cover (reynolds wrap) approximately 10 minutes before it's done.
INGREDIENTS:
1/2 C (2 oz) parmesan cheese
1/4 C flour
1 tsp paprika
1/2 tsp salt
1 egg, slightly beaten
1 Tbl milk
1/4 C margarine, melted
DIRECTIONS:
1. Heat oven to 350 degrees.
2. Combine cheese, flour, and seasonings in a bowl.
3. Combine egg and milk in another bowl and whisk until well blended.
4. Dip chicken in egg and milk mixture then in the cheese mixture.
5. Place chicken in baking dish and pour melted margarine over the top.
6. Bake for one hour.
7. Sprinkle with additional parmesan cheese (optional).
Notes:
1. I usually use boneless chicken breasts - if they are thick, I slice them to make two thin breasts out of one.
2. Bake the chicken COVERED - remove the cover (reynolds wrap) approximately 10 minutes before it's done.
PORK CHOP CASSEROLE
INGREDIENTS:
4 pork chops
1/4 tsp Italian seasoning
1/4 tsp pepper
2 large potatoes peeled and cut
1 med onion, chopped
3 T butter
1 T flour
1 T chopped green pepper (optional)
DIRECTIONS:
1. Sprinkle chops with italian seasoning and pepper.
2. Arrange chops in center of prepared baking pan.
3. Place potatoes around chops and sprinkle with 1/2 onion.
4. Dot with 1 T butter.
5. Sprinkle with 1/2 flour.
6. Repeat with second layer of potatoes.
7. Sprinkle with green pepper (optional).
8. Cover and bake at 325 degrees for 45 minutes.
9. Uncover and bake 20 to 25 minutes longer
4 pork chops
1/4 tsp Italian seasoning
1/4 tsp pepper
2 large potatoes peeled and cut
1 med onion, chopped
3 T butter
1 T flour
1 T chopped green pepper (optional)
DIRECTIONS:
1. Sprinkle chops with italian seasoning and pepper.
2. Arrange chops in center of prepared baking pan.
3. Place potatoes around chops and sprinkle with 1/2 onion.
4. Dot with 1 T butter.
5. Sprinkle with 1/2 flour.
6. Repeat with second layer of potatoes.
7. Sprinkle with green pepper (optional).
8. Cover and bake at 325 degrees for 45 minutes.
9. Uncover and bake 20 to 25 minutes longer
CRUMB COATED POTATO HALVES
I serve this with steak when I fix it for my husband (I have chicken). He loves the flavor of the potatoes.
INGREDIENTS:
1/2 C Italian bread crumbs
1 tsp paprika
1 tsp salt
1/8 tsp pepper
4 large potatoes, peeled and halved
2 Tbl butter, melted
DIRECTIONS:
1. Place crums, paprika, salt, and pepper in large bag.
2. Add potatoes and shake until well coated.
3. Place potatoes in greased pan.
4. Drizzle with melted butter.
5. Cover and bake at 350 degrees for one hour
INGREDIENTS:
1/2 C Italian bread crumbs
1 tsp paprika
1 tsp salt
1/8 tsp pepper
4 large potatoes, peeled and halved
2 Tbl butter, melted
DIRECTIONS:
1. Place crums, paprika, salt, and pepper in large bag.
2. Add potatoes and shake until well coated.
3. Place potatoes in greased pan.
4. Drizzle with melted butter.
5. Cover and bake at 350 degrees for one hour
GREEN TOMATOES PARMESAN
Our version of "Fried Green Tomatoes". I don't like tomatoes, but I fixed this for my parents and they loved it!
INGREDIENTS:
3 medium tomatoes, sliced (you can use any kind of tomato you wish)
salt
1/4 C cornmeal
1/4 C parmesan
2 Tbl flour
1/2 tsp oregano
1 egg, beaten
3/4 tsp garlic salt
1/8 tsp pepper
1/4 C oil
DIRECTIONS:
1. Sprinkle tomatoes with salt, drain on paper towels 30 min to 1 hour.
2. Combine all ingredients (except egg and oil).
3. Dip each slice of tomato into beaten egg and then into cornmeal mixture - being sure to coat both sides of the tomato.
4. Fry each slice in the oil approximately 2 mins. per side.
5. Sprinkle fried tomatoes with additional parmesan if desired
INGREDIENTS:
3 medium tomatoes, sliced (you can use any kind of tomato you wish)
salt
1/4 C cornmeal
1/4 C parmesan
2 Tbl flour
1/2 tsp oregano
1 egg, beaten
3/4 tsp garlic salt
1/8 tsp pepper
1/4 C oil
DIRECTIONS:
1. Sprinkle tomatoes with salt, drain on paper towels 30 min to 1 hour.
2. Combine all ingredients (except egg and oil).
3. Dip each slice of tomato into beaten egg and then into cornmeal mixture - being sure to coat both sides of the tomato.
4. Fry each slice in the oil approximately 2 mins. per side.
5. Sprinkle fried tomatoes with additional parmesan if desired
BACON AND CHEDDAR MASHED POTATOES
Okay. I made this one for dinner - it was good, BUT . . . it had a sweetness from the Miracle Whip that I could really do without. Next time I think I might substitute sour cream for the Miracle Whip - or maybe just plain Mayo.
INGREDIENTS:
1-1/2 lb potatoes, unpeeled and quartered
1/2 C Miracle Whip
1/2 C milk
6 slices bacon, crisply cooked and crumbled
1/2 tsp garlic powder OR 3 gloves garlic, minced
Salt and Peper
1 C shredded mild cheddar cheese
DIRECTIONS:
1. Cover potatoes with water in large saucepan. Bring to boil; reduce heat to medium. Cook 20 minutes or until tender. Drain.
2. Mash potatoes. Add dressing, milk, bacon, and garlic. Beat until fluffy. Season to taste with salt and pepper.
3. Stir in cheese.
INGREDIENTS:
1-1/2 lb potatoes, unpeeled and quartered
1/2 C Miracle Whip
1/2 C milk
6 slices bacon, crisply cooked and crumbled
1/2 tsp garlic powder OR 3 gloves garlic, minced
Salt and Peper
1 C shredded mild cheddar cheese
DIRECTIONS:
1. Cover potatoes with water in large saucepan. Bring to boil; reduce heat to medium. Cook 20 minutes or until tender. Drain.
2. Mash potatoes. Add dressing, milk, bacon, and garlic. Beat until fluffy. Season to taste with salt and pepper.
3. Stir in cheese.
CHICKEN QUICHE
Took this to work one day and it was gone within minutes - I was lucky to even get a taste of it!
INGREDIENTS:
1 unbaked pastry shell
1 C shredded cheese (cheddar or swiss)
2 T flour
1 T instant bouillon
1 can chicken meat
1 C milk
3 eggs, beaten
1/4 C chopped onion (optional)
1/4 C chopped mushrooms (optional - I don't use mushrooms)
DIRECTIONS:
1. Preheat oven to 425. Bake pie shell 8 minutes. Reduce heat to 350.
2. In bowl, toss cheese with flour and bouillon. Add remaining ingredients.
3. Mix well and pour into pie shell.
4. Bake 40 to 45 minutes or until set.
5. Let stand 10 minutes.
6. Cut and serve.
INGREDIENTS:
1 unbaked pastry shell
1 C shredded cheese (cheddar or swiss)
2 T flour
1 T instant bouillon
1 can chicken meat
1 C milk
3 eggs, beaten
1/4 C chopped onion (optional)
1/4 C chopped mushrooms (optional - I don't use mushrooms)
DIRECTIONS:
1. Preheat oven to 425. Bake pie shell 8 minutes. Reduce heat to 350.
2. In bowl, toss cheese with flour and bouillon. Add remaining ingredients.
3. Mix well and pour into pie shell.
4. Bake 40 to 45 minutes or until set.
5. Let stand 10 minutes.
6. Cut and serve.
CROCKPOT BBQ RIBS
It's really hard for my hubby to get through the winter without his grill - so this recipe helps a little!
INGREDIENTS:
1 pkg beef ribs or pork ribs
1 bottle bbq sauce of your choice
1 C water
DIRECTIONS:
1. Cut Ribs every 2 bones.
2. Lightly brush bbq sauce on both sides and wrap in foil.
3. Place wrapped ribs in a crockpot, I use an 8 qt. pot. Put 1 cup of water in bottom of crockpot.
4. Cook on low for 4 hours. After 4 hours turn up to high and cook for 2 hours. Unwrap and enjoy
INGREDIENTS:
1 pkg beef ribs or pork ribs
1 bottle bbq sauce of your choice
1 C water
DIRECTIONS:
1. Cut Ribs every 2 bones.
2. Lightly brush bbq sauce on both sides and wrap in foil.
3. Place wrapped ribs in a crockpot, I use an 8 qt. pot. Put 1 cup of water in bottom of crockpot.
4. Cook on low for 4 hours. After 4 hours turn up to high and cook for 2 hours. Unwrap and enjoy
FETTUCINI ALFREDO
INGREDIENTS:
1 c butter, softened
2 c whipping cream
2 c grated parmesan
1 bx fettuccine noodles (1 pound)
salt and pepper, to taste
fresh basil
DIRECTIONS:
1. Place the butter in a large heatproof bowl. Using a wooden spoon or an electric mixer set on low speed, beat until smooth. Add the cream and Parmesan cheese. Stir until well blended; set aside.
2. Bring a large saucepan of lightly salted water to a boil. Add the pasta and cook according to package directions.
3. Drain well and immediately add the hot pasta to the butter mixture in the large bowl. Using two forks, toss the fettuccine in the butter mixture to coat well. Add the salt and pepper.
4. Divide the pasta between 4 serving plates. Quickly slice the basil into shreds to equal ¼ cup. Sprinkle shredded basil over each serving. Serve hot.
*OPTIONAL*
Stir in sliced grilled chicken, crisp bacon or pancetta, or sliced mushrooms in Step 2 to vary the recipe, creating a more hearty, robust dish.
1 c butter, softened
2 c whipping cream
2 c grated parmesan
1 bx fettuccine noodles (1 pound)
salt and pepper, to taste
fresh basil
DIRECTIONS:
1. Place the butter in a large heatproof bowl. Using a wooden spoon or an electric mixer set on low speed, beat until smooth. Add the cream and Parmesan cheese. Stir until well blended; set aside.
2. Bring a large saucepan of lightly salted water to a boil. Add the pasta and cook according to package directions.
3. Drain well and immediately add the hot pasta to the butter mixture in the large bowl. Using two forks, toss the fettuccine in the butter mixture to coat well. Add the salt and pepper.
4. Divide the pasta between 4 serving plates. Quickly slice the basil into shreds to equal ¼ cup. Sprinkle shredded basil over each serving. Serve hot.
*OPTIONAL*
Stir in sliced grilled chicken, crisp bacon or pancetta, or sliced mushrooms in Step 2 to vary the recipe, creating a more hearty, robust dish.
HOMEMADE TORTILLAS
My family loves these right off the stove, all warm and chewy! Great for soft tacos and wraps or for dipping in Hummus.
INGREDIENTS:
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup water
3 tablespoons olive oil
DIRECTIONS:
1. In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough.
2. Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.
3. In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm.
Yield: 8 tortillas
INGREDIENTS:
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup water
3 tablespoons olive oil
DIRECTIONS:
1. In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough.
2. Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle.
3. In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm.
Yield: 8 tortillas
EASY STRAWBERRY JAM
I have made this one a few times and everyone loves it. It has a great fresh taste. It's great on bread or on crackers!
INGREDIENTS:
8 C small strawberries
4 C granulated sugar
juice of 2 lemons
DIRECTIONS:
1. Layer the strawberries and sugar in a large bowl. Cover and leave overnight.
2. The next day,scrape the strawberries and their juice into a large heavy pan. Add the lemon juice. Gradually bring to a boil over a low heat, stirring until the sugar is dissolved.
3. Boil steadily for 10-15 minutes or until the jam registers 220 on a sugar thermometer. Alternatively, test for setting by spooning a small amount onto a chilled saucer. Chill for 3 minutes, them push the jam with your finger: If wrinkles form on the surface, its ready. Cool for 10 minutes.
4. Stir the jam before pouring it into warm sterilized jars, filling them right to the top. Cover, but do not seal with lids until the jam is completely cold.
INGREDIENTS:
8 C small strawberries
4 C granulated sugar
juice of 2 lemons
DIRECTIONS:
1. Layer the strawberries and sugar in a large bowl. Cover and leave overnight.
2. The next day,scrape the strawberries and their juice into a large heavy pan. Add the lemon juice. Gradually bring to a boil over a low heat, stirring until the sugar is dissolved.
3. Boil steadily for 10-15 minutes or until the jam registers 220 on a sugar thermometer. Alternatively, test for setting by spooning a small amount onto a chilled saucer. Chill for 3 minutes, them push the jam with your finger: If wrinkles form on the surface, its ready. Cool for 10 minutes.
4. Stir the jam before pouring it into warm sterilized jars, filling them right to the top. Cover, but do not seal with lids until the jam is completely cold.
PRALINE BACON
Yes, it says Praline Bacon! Evidently this is something they serve in New Orleans. I haven't tried it yet, but it sure SOUNDS wonderful (and fattening).
INGREDIENTS:
1 lb good thick cut bacon
4 tbsp dark corn syrup
3/4 c brown sugar
3/4 c pecans, chopped fine
DIRECTIONS:
1. Place pecans and brown sugar in a food processor and chop till the nuts are chopped fine but not powdered. Set aside.
2. Place the bacon on a foil lined cookie sheet. Cook the bacon in the oven at 425 degrees for 12-15min. Take the bacon out and place on a paper towel to drain.
3. With a pastry brush, brush the dark corn syrup generously on the slices of bacon.
4. Pile the pecan brown sugar mix on top of the bacon and press into the corn syrup.
5. Place the bacon back in the oven for an additional 5-10min. If you like a crisper bacon you can cook longer.
*For added sweetness you can dip the bacon in chocolate.
INGREDIENTS:
1 lb good thick cut bacon
4 tbsp dark corn syrup
3/4 c brown sugar
3/4 c pecans, chopped fine
DIRECTIONS:
1. Place pecans and brown sugar in a food processor and chop till the nuts are chopped fine but not powdered. Set aside.
2. Place the bacon on a foil lined cookie sheet. Cook the bacon in the oven at 425 degrees for 12-15min. Take the bacon out and place on a paper towel to drain.
3. With a pastry brush, brush the dark corn syrup generously on the slices of bacon.
4. Pile the pecan brown sugar mix on top of the bacon and press into the corn syrup.
5. Place the bacon back in the oven for an additional 5-10min. If you like a crisper bacon you can cook longer.
*For added sweetness you can dip the bacon in chocolate.
ZUCCHINI BAKE
INGREDIENTS:
4 C grated zucchini
1-3/4 C Bisquick baking mix
3/4 C parmesan cheese
1 C shredded cheddar cheese
4 eggs (beaten)
1/2 C oil
1 small minced onion
4 cloves minced garlic
3 Tbl parsley
1/2 tsp salt
3/4 tsp oregano
DIRECTIONS:
1. Combine zucchini, Bisquick, parmesan, shreddd cheddar, eggs, oil, onion, garlic, parsley, salt, and oregano. Mix well.
2. Spread into a greased/sprayed 9 x 13 baking dish.
3. Bake for 25 to 30 minutes at 400 degrees.
CHICKEN ALFREDO BISCUIT CASSEROLE (Pillsbury.com)
INGREDIENTS
1 tablespoon butter
2 cups sliced fresh mushrooms
1/2 cup chopped onion
1 jar (16 oz) Alfredo pasta sauce
1/4 cup milk
2 cups chopped cooked chicken
2 cups Green Giant® SELECT® frozen broccoli florets, thawed
1/4 teaspoon dried basil leaves
1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits
1 tablespoon butter, melted
1 tablespoon grated Parmesan cheese
DIRECTIONS
1. Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
2. In 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook mushrooms and onion in butter, stirring occasionally, about 5 minutes or until tender. Stir in Alfredo sauce, milk, chicken, broccoli and basil. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish.
3. Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Drizzle biscuits with melted butter; sprinkle with Parmesan cheese.
4. Bake 15 to 20 minutes or until biscuits are golden brown
MONKEY BREAD
INGREDIENTS:
4 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits
1/2 cup sugar
2 teaspoons ground cinnamon
1/2 cup butter, melted
1/2 cup packed brown sugar
DIRECTIONS:
1. Cut each biscuit into four pieces; shape into balls.
2. In a small bowl, combine sugar and cinnamon. Roll each ball in cinnamon-sugar.
3. Arrange evenly in a greased 10-in. fluted tube pan.
4. Sprinkle with remaining cinnamon-sugar.
5. Combine butter and brown sugar; pour over the top.
6. Bake at 350° for 35-40 minutes or until golden brown. Cool for 5 minutes before inverting bread onto a serving platter.
4 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits
1/2 cup sugar
2 teaspoons ground cinnamon
1/2 cup butter, melted
1/2 cup packed brown sugar
DIRECTIONS:
1. Cut each biscuit into four pieces; shape into balls.
2. In a small bowl, combine sugar and cinnamon. Roll each ball in cinnamon-sugar.
3. Arrange evenly in a greased 10-in. fluted tube pan.
4. Sprinkle with remaining cinnamon-sugar.
5. Combine butter and brown sugar; pour over the top.
6. Bake at 350° for 35-40 minutes or until golden brown. Cool for 5 minutes before inverting bread onto a serving platter.
SURPRISE MONKEY BREAD
INGREDIENTS:
1 cup packed brown sugar
1/2 cup butter, cubed
2 tubes (12 ounces each) refrigerated flaky buttermilk biscuits
1/2 cup sugar
1 tablespoon ground cinnamon
1 package (8 ounces) cream cheese, cut into 20 cubes
1-1/2 cups chopped walnuts (optional)
DIRECTIONS:
1. In a small microwave-safe bowl, heat brown sugar and butter on high for 1 minute or until sugar is dissolved; set aside.
2. Flatten each biscuit into a 3-in. circle. Combine sugar and cinnamon; sprinkle 1/2 teaspoon in the center of each biscuit. Top with a cream cheese cube. Fold dough over filling; pinch edges to seal tightly.
3. Sprinkle 1/2 cup walnuts into a 10-in. fluted tube pan coated with cooking spray. Layer with half of the biscuits, cinnamon-sugar and butter mixture and 1/2 cup walnuts. Repeat layers.
4. Bake at 350° for 40-45 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.
Refrigerate leftovers and warm in microwave.
1 cup packed brown sugar
1/2 cup butter, cubed
2 tubes (12 ounces each) refrigerated flaky buttermilk biscuits
1/2 cup sugar
1 tablespoon ground cinnamon
1 package (8 ounces) cream cheese, cut into 20 cubes
1-1/2 cups chopped walnuts (optional)
DIRECTIONS:
1. In a small microwave-safe bowl, heat brown sugar and butter on high for 1 minute or until sugar is dissolved; set aside.
2. Flatten each biscuit into a 3-in. circle. Combine sugar and cinnamon; sprinkle 1/2 teaspoon in the center of each biscuit. Top with a cream cheese cube. Fold dough over filling; pinch edges to seal tightly.
3. Sprinkle 1/2 cup walnuts into a 10-in. fluted tube pan coated with cooking spray. Layer with half of the biscuits, cinnamon-sugar and butter mixture and 1/2 cup walnuts. Repeat layers.
4. Bake at 350° for 40-45 minutes or until golden brown. Immediately invert onto a serving platter. Serve warm.
Refrigerate leftovers and warm in microwave.
HERB AND CHEESE STUFFED BURGERS (Taste of Home)
These are quite yummy (according to my husband) - I don't eat beef, so I have to believe him.
INGREDIENTS:
1/4 cup shredded cheddar cheese
2 tablespoons cream cheese, softened
2 tablespoons minced fresh parsley
3 teaspoons Dijon mustard, divided
2 green onions, thinly sliced
3 tablespoons dry bread crumbs
2 tablespoons ketchup
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried sage leaves
1 pound lean ground beef (90% lean)
4 hard rolls, split
Lettuce leaves and tomato slices, optional
DIRECTIONS:
1. In a small bowl, combine the cheddar cheese, cream cheese, parsley and 1 teaspoon mustard; set aside.
2. In another bowl, combine the onions, bread crumbs, ketchup, salt, rosemary, sage and remaining mustard. 3. Crumble beef over mixture and mix well.
4. Shape into eight thin patties.
5. Spoon cheese mixture onto center of four patties; top with remaining patties and press edges firmly to seal. 6. Grill burgers, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear.
7. Serve on rolls with lettuce and tomato if desired.
Yield: 4 servings.
INGREDIENTS:
1/4 cup shredded cheddar cheese
2 tablespoons cream cheese, softened
2 tablespoons minced fresh parsley
3 teaspoons Dijon mustard, divided
2 green onions, thinly sliced
3 tablespoons dry bread crumbs
2 tablespoons ketchup
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried sage leaves
1 pound lean ground beef (90% lean)
4 hard rolls, split
Lettuce leaves and tomato slices, optional
DIRECTIONS:
1. In a small bowl, combine the cheddar cheese, cream cheese, parsley and 1 teaspoon mustard; set aside.
2. In another bowl, combine the onions, bread crumbs, ketchup, salt, rosemary, sage and remaining mustard. 3. Crumble beef over mixture and mix well.
4. Shape into eight thin patties.
5. Spoon cheese mixture onto center of four patties; top with remaining patties and press edges firmly to seal. 6. Grill burgers, covered, over medium heat or broil 4 in. from heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear.
7. Serve on rolls with lettuce and tomato if desired.
Yield: 4 servings.
MORNING ORANGE DRINK
Really yummy on a summer morning! I don't really like coffee, but I LOVE juice - and this hits the spot!
INGREDIENTS:
1 can (6 oz) frozen orange juice concentrate
1 C cold water
1 C milk
1/3 C sugar
1 tsp vanilla
10 ice cubes
Directions:
Combine ingredients in blender and blend until smooth, adding ice cubes last and one at a time.
*I served this when we had overnight company. To make the glasses look really cool, I garnished each one with a twisted slice of orange and a sprig of mint.
INGREDIENTS:
1 can (6 oz) frozen orange juice concentrate
1 C cold water
1 C milk
1/3 C sugar
1 tsp vanilla
10 ice cubes
Directions:
Combine ingredients in blender and blend until smooth, adding ice cubes last and one at a time.
*I served this when we had overnight company. To make the glasses look really cool, I garnished each one with a twisted slice of orange and a sprig of mint.
ALMOND CHEDDAR APPETIZERS
I have had this recipe forever, but I don't make it much anymore because my hubby has an allergy to almonds . . .
INGREDIENTS:
1 C mayo
2 tsp worcestershire sauce
1 C shredded cheddar cheese
1 medium onion, chopped
3/4 C slivered almonds, chopped
6 bacon strips, cooked and crumbled
1 loaf french bread
DIRECTIONS:
1. Combine mayo and worcestershire sauce. Stir in cheese, onion, almonds, and bacon.
2. Cut bread into 1/2 inch slices and spread each with the prepared mixture.
3. Place on sprayed cookie sheet and bake at 400 degrees for 8 to 10 minutes, until bubbly.
The unbaked pieces can be frozen and baked at a later date.
INGREDIENTS:
1 C mayo
2 tsp worcestershire sauce
1 C shredded cheddar cheese
1 medium onion, chopped
3/4 C slivered almonds, chopped
6 bacon strips, cooked and crumbled
1 loaf french bread
DIRECTIONS:
1. Combine mayo and worcestershire sauce. Stir in cheese, onion, almonds, and bacon.
2. Cut bread into 1/2 inch slices and spread each with the prepared mixture.
3. Place on sprayed cookie sheet and bake at 400 degrees for 8 to 10 minutes, until bubbly.
The unbaked pieces can be frozen and baked at a later date.
GRAMMY'S OYSTER CRACKERS
When we were growing up, my grandmother would ALWAYS keep these crackers in a special glass bowl. We LOVED them! It was always a race to grab the bowl before they were gone!
INGREDIENTS:
12-16 oz bag of oyster crackers
1 pkg Hidden Valley Ranch Buttermilk Ranch Dressing Mix
1/4 tsp lemon pepper
1/4 tsp garlic salt
1 C oil
Directions:
1. Mix the dressing mix, lemon pepper, garlic salt, and oil in large bowl.
2. Add oyster crackers, stirring to coat well.
3. Spread crackers on cookie sheet and bake at 200 degrees for 20 to 30 minutes, mixing often.
4. Store in airtight container.
INGREDIENTS:
12-16 oz bag of oyster crackers
1 pkg Hidden Valley Ranch Buttermilk Ranch Dressing Mix
1/4 tsp lemon pepper
1/4 tsp garlic salt
1 C oil
Directions:
1. Mix the dressing mix, lemon pepper, garlic salt, and oil in large bowl.
2. Add oyster crackers, stirring to coat well.
3. Spread crackers on cookie sheet and bake at 200 degrees for 20 to 30 minutes, mixing often.
4. Store in airtight container.
FRENCH SILK PIE
This is my mother's recipe (sshhh - don't tell her I posted it!) It is always a "must" at our family Thanksgiving and Christmas. Reminds me a lot of Tippins pie!
INGREDIENTS:
1 stick butter, softened
3/4 C sugar
4 T cocoa
1 tsp vanilla
3 eggs
1 nine inch pie shell
DIRECTIONS:
1. Mix butter, sugar, cocoa and vanilla until smooth - beating for at least 5 minutes, scraping sices of bowl frequently.
2. Add eggs, one at a time, beating for 3 to 5 minutes after each addition.
3. Pour into cooked pie shell and chill at least 2 hours or freeze for at least 20 minutes.
4. Top with cool whip and chocolate curls.
To make chocolate curls - using a Hershey bar and a potato peeler, run the potato peeler down the long side of the hershey bar. The chocolate will curl as you go. I usually hold on to the hershey bar with a paper towel so the heat of my hands doesn't melt the chocolate
INGREDIENTS:
1 stick butter, softened
3/4 C sugar
4 T cocoa
1 tsp vanilla
3 eggs
1 nine inch pie shell
DIRECTIONS:
1. Mix butter, sugar, cocoa and vanilla until smooth - beating for at least 5 minutes, scraping sices of bowl frequently.
2. Add eggs, one at a time, beating for 3 to 5 minutes after each addition.
3. Pour into cooked pie shell and chill at least 2 hours or freeze for at least 20 minutes.
4. Top with cool whip and chocolate curls.
To make chocolate curls - using a Hershey bar and a potato peeler, run the potato peeler down the long side of the hershey bar. The chocolate will curl as you go. I usually hold on to the hershey bar with a paper towel so the heat of my hands doesn't melt the chocolate
CARY'S FAVORITE JELLO
I got this recipe from a dear friend many years ago. It is a great side dish and something different from plain old applesauce!
INGREDIENTS:
1 package cherry jello
1 16 ounce can apple sauce
1 12 ounce package of frozen raspberries
DIRECTIONS:
1. Thaw raspberries.
2. Heat applesauce until bubbly.
3. Stir in jello until well dissolved.
4. Add raspberries and juice, stirring well.
5. Refrigerate until set.
INGREDIENTS:
1 package cherry jello
1 16 ounce can apple sauce
1 12 ounce package of frozen raspberries
DIRECTIONS:
1. Thaw raspberries.
2. Heat applesauce until bubbly.
3. Stir in jello until well dissolved.
4. Add raspberries and juice, stirring well.
5. Refrigerate until set.
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