Recipes

2012-01-26T13:48:00.000-08:00

Tortellini Bolognese by CK
1 pkg frozen Rosetto Tortellini (any filling)
1 Tbsp olive oil
1 lb ground beef or Italian sausage
½ medium onion (diced)
4 cloves garlic (minced)
8 oz tomato sauce
½ cup chicken broth (or red wine)
4 oz mushrooms
¼ tsp basil
¼ tsp oregano or thyme
Prepare frozen pasta as directed. Meanwhile, for sauce, place oil in pan, heat. Add ground beef and brown. Stir in onion and garlic, and cook until soft. Mix in remaining ingredients. Simmer for 5 minutes, stirring occasionally. Salt and pepper to taste. Serve over prepared pasta.

Cheese Spread by BDM

Melt 1 T butter over low heat
Stir in: 3 T vinegar
1 T flour
½ c sour cream
1 egg
Cook over low heat until thick
Meanwhile soften 8 oz of cheese in microwave. Stir into above mixture and continue cooking until all of the cheese is melted
Add 1 T minced onion
¼ t garlic powder

2012-01-20T12:39:00.000-08:00

OVEN BEEF HASH by CK
2 c. finely chopped cooked potato
1 (13 oz.) can evaporated milk
1 1/2 c. finely chopped cooked beef
1 1/4 c. finely crushed rich round crackers (Ritz)
1/2 c. shredded carrot
1/3 c. finely chopped onion
1/3 c. snipped parsley
1 tbsp. Worcestershire sauce
3/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. dried oregano
1 tbsp. melted butter
Lightly stir together potato, evaporated milk, beef, 1 cup of the crushed crackers, carrot, onion, parsley, Worcestershire sauce, salt, pepper and oregano. Turn mixture into a 1 1/2 quart casserole.
Combine remaining 1/4 cup cracker crumbs and melted butter; sprinkle on top of casserole. Bake, covered at 350 degrees for 35 to 40 minutes.

Pork Tenderloin with Carrots and Fries by BDM
Shake 1 T flour into a large oven cooking bag
Place in bag: one ¾ to 1 lb pork tenderloin
one 16 oz package crinkle cut sliced fresh carrots
Stir together and pour into bag: ⅓ c maple syrup
2 T olive oil
1 t dried rosemary
¼ t pepper
Close bag using provided tie. Turn bag to coat meat and carrots. Place filled bag in one end of large roasting pan. Cut six ½ inch slits in top of bag
Toss 4 c frozen French fried waffle cut potatoes with 2 T olive oil and 1 t rosemary.
Fill other end of pan with potatoes
Roast for 35 to 45 minutes at 350 degrees until potatoes are browned and crisp. (Meat thermometer should show 155˚). Carefully remove food from oven bag. Cover meat and carrots with foil and let rest for 10 minutes before serving.

2012-01-13T08:58:00.000-08:00

BACON NEST EGGS by CK
bacon (1 strip for each nest egg)
eggs (1 for each nest egg)
bread crumbs
cheddar cheese
butter
Lightly grease muffin pan. Place bacon strip against the sides of each hole. Fry bread crumbs in butter until crisp and brown. Mix with finely grated cheese.
Half fill muffin pans with crumbs mix. Break egg on top. Salt and pepper to taste. Bake in 300 degree oven until egg white is set, then broil until egg yolk is set.
Serve immediately.

Chocolate Covered Cherries by BDM
Pat 60 maraschino cherries with stems dry with paper towels
In a small bowl combine 2 c powdered sugar
3 T butter
3 T light corn syrup
¼ t salt
Knead until smooth. Cover and refrigerate for an hour

Roll filling into ½ inch balls, flatten each into 2 inch circle. Wrap each circle around a cherry. Refrigerate wrapped cherries, stem up on waxed paper lined baking sheets, covered for an hour.

Melt 2 cups (12 oz) semisweet chocolate chips
2 T shortening
Stir until smooth. Dip cherries into melted chocolate, let excess drip off. Place on waxed paper. Let stand until set. Refrigerate until hardened. Store in a covered container, and refrigerate for 4 weeks, as it takes that long for the cherries to “percolate”

2012-01-06T06:49:00.000-08:00

Chicken Fettucine Alfredo by CK
6 skinless, boneless chicken breast halves - cut into cubes
6 tablespoons butter, divided
4 cloves garlic, minced, divided
1 tablespoon Italian seasoning
1 pound fettuccini pasta
1 onion, diced
1 (8 ounce) package sliced mushrooms
1/3 cup all-purpose flour
1 tablespoon salt
3/4 teaspoon ground white pepper
3 cups milk
1 cup half-and-half
3/4 cup grated Parmesan cheese
8 ounces shredded Colby-Monterey Jack cheese
3 roma (plum) tomatoes, diced
1/2 cup sour cream
In a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt 4 tablespoons butter in the skillet. Saute onion, 2 cloves garlic, and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccini.

You do not want to use a grated parmesan that you buy on a shelf. When you cook with that type, your Alfredo goes from a sauce to a gooey mess. You want to buy a very good and very hard parmesan in triangle form. Also, make sure the cream doesn't boil too much or there will not be enough liquid to make the Alfredo sauce smooth.

Watergate Salad by BDM

Sprinkle 1 package of instant pistachio pudding
over 8 oz tub of Cool Whip and gently fold in
Gently stir in 1 c miniature marshmallows
1 can (20 oz) crushed pineapple with juice
¼ c walnuts or almonds
If deeper color is desired stir in a few drops of green food coloring
Refrigerate until ready to serve

2011-12-30T15:19:00.000-08:00

Chops baked in Orange Sauce by CK

4 thick pork chops
1/2 cup orange juice
4 Tbsp honey
1 tsp salt
1/4 tsp black pepper
1/2 tsp dry mustard
Place chops in a baking pan large enough so they do not overlap. Mix together remaining ingredients and pour over the chops. Bake in a 350 degree oven until done, usually about an hour. Baste frequently with sauce.

Brown Sugar Smokies by Gena
1 lb bacon
1 (16 oz.) package Little Smokies
1 c brown sugar, or to taste

Preheat oven to 350 degrees. Cut bacon into thirds and wrap each strip around a little smokie. Pin together with a toothpick. Arrange on a baking sheet and sprinkle them liberally with brown sugar. Bake until bacon is crisp and the brown sugar melted. (about 20 minutes)

Stuffed Mushrooms by Gena
2-3 lbs whole fresh mushrooms, cleaned and stems removed
1 lb. breakfast sausage
1/2 lb Velveeta

Brown sausage and drain. Add Velveeta. Warm until cheese is melted. Stuff sausage/cheese mixture into whole mushrooms. Bake at 350 degrees for 20 minutes.

2011-12-23T08:18:00.000-08:00

CHRISTMAS RIBBON SALAD by CK

2 (3 oz.) lime Jello
2 1/2 c. hot water
1/2 c. pineapple juice
20 lg. marshmallows, cut up
1 (3 oz.) lemon Jello
1 (8 oz.) cream cheese
1 1/2 c. hot water
1 (3 oz.) cherry Jello
1 (3 oz.) red raspberry Jello
2 1/2 c. hot water

Mix lime Jello and hot water. Pour into a 9 x 13 inch pan. Let stand until firm in refrigerator. Heat pineapple juice and marshmallows in pan until melted. Dissolve lemon Jello in 1 1/2 cup hot water. Soft cream cheese. Combine the hot marshmallow-pineapple juice, lemon Jello and cream cheese. Mix well. When cool, pour over first layer. Let stand in refrigerator. Combine cherry and red raspberry Jello with 2 1/2 cups hot water. When cool, pour over 2nd layer. Cut in 2- 3 inch squares to serve.

Cranberry Upside Down Cake by BDM

Topping:

Rinse 2 ½ c fresh cranberries, discarding any soft or shriveled ones

Melt ¼ c butter in a cast iron skillet over medium heat, stirring often

Stir in ¾ c brown sugar, cook and stir until sugar melts and bubbles

Add cranberries, spread in a single layer, set aside

Cake:

Combine 1/3 c shortening

2/3 c granulated sugar, beating until well combined

Add 1 t vanilla

2 eggs, beating until smooth

In a separate bowl combine 1 2/3 c flour

2 t baking powder

¼ t salt

Add to shortening mixture 2/3 c milk and flour mixture, beating until batter is smooth

Pour batter over cranberries. Bake 30 minutes in preheated 350˚ oven or until a toothpick inserted in the center comes out clean. Remove from oven, let sit for 10 minutes. Put a large serving plate over the skillet and turn upside down. Cake will drop onto plate.

Serve with whipped topping on the side.

2011-12-16T13:07:00.000-08:00

Oyster Cracker Snacks by CK
12 oz pkg of oyster crackers
1 cup vegetable oil
4 tsp chicken bouillon powder
1 tsp lemon pepper
Combine oil and powder in a gallon size zip lock plastic bag. Mix by squeezing. Add the crackers and shake well. Pour on a paper towel to “dry” for about 20 minutes. Store in an air tight container.
Other Variations:
1 tsp garlic powder + 1 tsp dillweed + 1 pkg dry Ranch Dressing

1 Tbsp taco seasoning + 1/8 tsp garlic powder

Pumpkin Dip by CK
One 8oz cool whip
1 box instant vanilla pudding
1 tsp. pumpkin pie spice (nutmeg and ginger will work)
15oz canned pumpkin
Gingerbread men or graham crackers
Thaw cool whip. Mix pumpkin, dry vanilla pudding mix, and pumpkin pie spice.
Fold in thawed cool whip and serve.

Pumpkin Dip by CK - version 2
15 oz canned pumpkin
8 oz cream cheese - softened
2 tsp pumpkin pie spice
2 cups powdered sugar
4 oz cool whip
Using electric mixer on low speed, blend the pumpkin and cream cheese until smooth. Add pumpkin pie spice and powdered sugar and blend with mixer until smooth and creamy. Fold in the cool whip and refrigerate for at least on hour. Serve with ginger snaps or cinnamon graham crackers.

Winter Greens by BDM
Toss together in a large salad bowl:
1 bag (10 oz) mixed baby greens or Italian blend salad greens
1 avocado, pitted, peeled and cubed
1/3 cup pistachio nuts
¼ c dried cranberries
Beat together with a wire whisk until smooth:
1/3 cup olive oil
¼ c balsamic or red wine vinegar
2 T sugar
1 clove garlic, finely chopped
1 t Dijon mustard

Toss dressing with greens together when ready to serve

2011-12-09T06:28:00.001-08:00

NO FAIL FUDGE by CK
3 cups sugar
1 cup evaporated milk
1 7-oz.jar marshmallow creme
l/4 stick butter
1 12-oz. package chocolate chips
1 cup chopped nuts (optional)
Mix sugar, evaporated milk and butter together and cook until the mixture comes to a boil, stirring frequently.
Boil for 5 minutes, stirring constantly. Remove from fire and stir in chocolate chips and marshmallow creme. Stir ingredients until mixture is creamy and smooth. (An electric mixer may be used).
Pour into a buttered 9x9-inch pan.
Allow to cool, and cut as desired.
Yield approximately 2 1/2 pounds.

NOTE: For a nice variation, use Butterscotch or Caramel Chips instead of Chocolate Chips.

Burnt Sugar Candy by BDM

Slowly melt 1 c white sugar in a heavy skillet over medium heat,
Let brown while stirring continually.
Have 1 c hot milk
1 c white sugar ready
Stir into the melted sugar, and stir rapidly to prevent boiling over.
Cook to soft boil stage (232˚ to 234˚) stirring often. When it holds together to make a soft ball in water, it is ready to be removed from the heat.
Add 1 c peanut butter
1 c coconut
Stir until well blended. Spread into a buttered 8 by 8 inch pan. Let cool. Cut into small fudge-sized pieces.

2011-12-02T06:48:00.001-08:00

BROILED SPAM SANDWICH by CK

1 can Spam or 1 1/2 c. leftover ham
1 sm. onion, ground
4 tbsp. grated American cheese
Salad dressing (enough to make mixture spread easily)
Any or all of the following: finely chopped celery, finely chopped green pepper, 1 grated hard boiled egg, 1 tsp. mustard

Combine all ingredients into a food processor. Blend well. Spread on bread or spread on a split bun, sprinkle with grated cheese and broil at 450 degrees until brown and hot, about 12 to 15 minutes

SALISBURY STEAK BY BDM
In a bowl whisk 2 eggs
½ c milk
Add ½ c dry bread crumbs
2 T from a package of brown gravy mix
2 t dried minced onion
Crumble 1 lb ground beef over mixture and mix well. Shape into four patties about ¾ inch thick. Brown in frying pan.
Place the remaining contents of the brown gravy mix and another full package in a pan.
Stir in 1 c water
2 T prepared mustard.
Bring to a boil, cook and stir until thickened. Serve over patties.

2011-11-25T06:50:00.001-08:00

Sister Rose's Turkey Casserole
5 cups diced turkey
1 large can cream of chicken soup
1 8 oz sour cream
1 cup milk
2 cups shredded cheese
1/4 t pepper
1/2 t chili powder
1 t garlic
1 t salt
Mix together and place into a greased 9x13 pan. In a separate bowl, mix 2 pkg of corn bread stuffing mix per package directions. spread on top of turkey mixture. Bake at 350 for 45 minutes.

Pecan Crispies by CK
1/2 c. shortening
1/2 c. butter
2 1/2 c. brown sugar
2 eggs
2 1/2 c. flour
1/4 tsp. salt
1/2 tsp. soda
1 c. chopped nuts
Drop on greased cookie sheet and bake 12-15 minutes at 350 degrees.

2011-11-18T15:58:00.001-08:00

PUMPKIN-STREUSEL COFFEE CAKE by CK
1/2 c. butter
3/4 c. sugar
1 tsp. vanilla
3 eggs
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 c. sour cream
1 3/4 c. 2 c. pumpkin
1 egg
1/3 c. sugar
1 tsp. pumpkin pie spice

STREUSEL:
1 c. brown sugar
1/3 c. butter
2 tsp. cinnamon
Cream butter, 3/4 cup sugar and vanilla; add 3 eggs beating well. Combine flour, baking powder and soda. Add to butter mixture alternating with sour cream. Combine pumpkin, 1 egg, 1/3 cup sugar, and spice. Spoon 1/2 of batter in 9 x 13 pan. Sprinkle 1/2 of streusel over batter. Spread pumpkin mix over streusel. spread remaining batter over pumpkin. Sprinkle remaining streusel on top. Bake at 325 degrees for 50-60 minutes until toothpick inserted in center comes out clean. Serves 12.

Best Ever Scalloped Potatoes and Ham by Jacquie
6-8 potatoes, peeled and sliced
1 small onion (diced)
2-3 cups Ham (cooked,diced)
3/4 cup Coffee Mate
3 T flour
1 1/2 tsp salt
1/4 tsp pepper
1 cup cheddar cheese
3 T butter
1 1/2 C boiling water

Combine potatoes, onion and ham and set aside. Mix together creamer, flour, salt, pepper and cheese. Layer potato/ham mixture alternately with dry mixture in a greased 9x13 inch pan or casserole dish. Dot with butter and pour boiling water over all. Bake at 350 degrees for 50-60 minutes, or until potatoes are done when pricked with a fork.

2011-11-11T06:55:00.001-08:00

SCALLOP AND CORN CHOWDER by CK
2 slices bacon
1/2 c. chopped onion or white part of leek
2 1/2 c. pared potatoes, cut into 1/2" cubes
1 (13 1/2 oz.) can chicken broth, preferably unsalted
1 (17 oz.) can cream style corn
2 c. low-fat or skim milk
8 oz. bay or sea scallops, halved (quartered if lg.)
2 tbsp. finely chopped red bell pepper
2 tbsp. finely chopped green bell pepper
Salt & freshly ground black pepper to taste
2-3 drops Tabasco sauce
Saute the bacon in large saucepan until crisp. Set aside to drain on paper towels. Discard all but 1/2 teaspoon of bacon fat left in pan. Add onion or leek and saute over low heat, stirring until tender, about 5 minutes. Add the potatoes and chicken broth and heat to boiling. Cover and cook over low heat until potatoes are tender, about 20 minutes. Remove pan from heat. Using a slotted spoon, transfer about half of the potato and onion mixture to the bowl of a food processor that has been fitted with a metal blade. Add about 1/2 cup of broth from the pan. Process until very smooth. Place back into saucepan.
Stir in the corn and milk. Cover and place over low heat, stirring occasionally, until very hot. Do not boil. Stir in the scallops; cover and continue to simmer until the scallops are cooked through, about 5 minutes. Do not overcook. Chop the drained bacon. Stir bacon and red and green peppers together. Season the soup with salt, pepper and Tabasco to taste. Ladle into bowls and sprinkle each with a spoonful of bacon-pepper mixture. Approximately 4 cups.

Shepherd’s Pie by BDM

Brown and drain:
1 lb ground beef
1 onion
Stir in 1 can mixed vegetables, drained
½ c beef broth
1 t Worcestershire sauce
Heat meat mixture thoroughly; pour into sprayed pie plate or baking dish
Prepare 6 servings of instant mashed potatoes per package directions
Cover meat mixture with potatoes. Rough up surface to form peaks
Bake at 350˚ for 45 – 60 minutes until peaks are nicely browned.
Let sit to cool before serving, it is very hot.

2011-11-04T09:37:00.000-07:00

Savory Lemon Chicken by CK
4 skinless, boneless chicken breast halves
10 3/4 oz can of cream of chicken soup
2 Tbsp water
1 Tbsp fresh parsley or 1 tsp dried parsley flakes
1 Tbsp lemon juice
1/2 tsp paprika
1/4 cup chopped red or green peppers
4 lemon slices
Spray 10" nonstick skillet with cooking spray and heat over medium-high heat for one minute. Add chicken and cook 10 minutes or until well browned on both sides. Remove chicken from skillet. Stir soup, water, parlsley, lemon juice, paprika and peppers into skillet and heat to a boil. Return chicken to skillet. Reduce heat to low. Cover and cook 5 minutes or until chicken is cooked through. Top chicken with lemon slices to serve.

Black Walnut Cake by BDM
Beat together until fluffy:
1 stick butter at room temp
1 ½ c sugar
Add and beat in:
1 t salt
2 eggs
1 t vanilla
Then beat in 1/3 c hot coffee
Sift together:
2 c flour
1 t baking powder
1 t baking soda
Stir flour mixture into butter mixture.
Pour in 1 c buttermilk and continue mixing.
Add 1 c chopped black walnuts
Pour into a sprayed bundt pan, bake at 350˚ for 35 – 40 minutes or until top is rich brown and springs back when lightly touched. Let cool in pan 30 minutes, then turn onto plate.

Glaze
Melt 1 T butter until lightly browned
Remove from heat and stir in:
½ c powdered sugar
½ T milk
1/2 T black walnut flavoring
Drizzle over the top so glaze runs down sides.

Cheesy Potato Soup by gt

2011-10-28T07:43:00.000-07:00

INGREDIENTS:
2 slices bacon
3/4 c. chopped onion (or to taste)
2 1/2 c. diced peeled potatoes (about 3 small)
1/4 c. chopped celery
2 c. chicken broth
1/4 tsp. salt
1/8 tsp. pepper
1/4 c. flour
3/4 c. half-and-half
1 c. shredded Cheddar cheese

DIRECTIONS:
In 10-inch skillet, cook bacon over medium heat, turning occasionally, until browned and crispy. Remove from skillet, reserving fat in skillet. Drain bacon on paper towel, then refrigerate. In same skillet, cook onion in bacon fat over medium heat 4 to 5 minutes, stirring frequently, until tender.

Spray slow cooker with cooking spray. In cooker, mix onion, potatoes, celery, broth, salt and pepper.

Cover; cook on Low heat setting 6 to 7 hours.

In small bowl, beat flour and half-and-half with wire whisk until well blended; stir into soup. Increase heat setting to High. Cover; cook about 20 minutes longer or until thickened. Stir in cheese until well melted. Crumble bacon; sprinkle over soup.

Halloween Frightful Fingers by BDM

Cut jelly beans in half lengthwise

Press each half into the end of a circus peanut candy

Yummy Mummy CheeseSpread by BDM

Cut two (10 oz) cheddar cheese logs into pieces for mummy’shead, body, arms and legs.

Assemble on a serving plate.

In a small mixing bowl beat 1 (8 oz) package cream cheesewith 1 T milk.

Use a basket weave pastry tip or flat cookie press design topipe rows of cream cheese mixture across the mummy, creating bandages.

Add pickle or radish chips for a mouth and eyes.

2011-10-14T06:45:00.000-07:00

Honey-Glazed Pork Chops by CK

4 bone-in pork loin chops, 3/4-to-1-inch thick
salt , to taste
ground black pepper, to taste
2 tablespoons packed brown sugar
2 tablespoons honey
Nonstick cooking spray
Heat oven to 350 degrees F. Sprinkle chops with salt and pepper. Coat large skillet with nonstick cooking spray. Heat skillet over medium heat. Add pork chops. Cook until brown, turning once. Remove chops. Place chops in 9x13-inch baking dish. Combine brown sugar and honey in small bowl. Microwave on HIGH (100%) for 20 seconds; stir to combine. Spoon half of the honey mixture over tops of chops, spreading evenly. Bake, uncovered, for 15 minutes. Turn chops; spoon remaining honey mixture over chops, spreading evenly. Bake until internal temperature is 160 degrees F, 15-20 minutes. To serve, spoon pan drippings over chops.

Cabbage Fruit Slaw by BDM

Stir together until combined: ¼ c honey
½ T lemon juice
½ c sour cream
Stir in: 2 c shredded cabbage
1 c shredded carrots
1 tart apple, diced
½ c raisins
¼ c chopped walnuts

2011-10-07T06:16:00.000-07:00

Boneless BBQ Pork Ribs by CK

2 1/2 pounds boneless pork ribs

Pepper

Lawry's Seasoning Salt

1 to 2 cups Stubbs Barbeque Sauce

Put ribs in a large pot and cover with water. Boil for 20 minutes. Remove ribs from the water and place in crock pot.Season with pepper and Lawry's to taste. Drizzle about 3/4 cup of barbeque sauce over ribs. Cook on low for 4 to 5 hours.

About 15 minutes prior to serving, drizzle just a bit more barbeque sauce over the meat.

Adjust use of barbeque sauce to taste.

Hot Crab Hero by BDM

In a large bowl combine:

2 cans (6 oz each) crabmeat – drained, flaked and cartilage removed

½ c mayonnaise

¼ c fresh parsley

¼ c sour cream

1 T lemon juice

½ t garlic powder

1/8 salt

Slice one 8 oz loaf French bread horizontally in half

Spread cut sides with 2 T butter

Top with 4 slices Swiss cheese, spread with crab mixture

Bake at 350˚ on an ungreased baking sheet for 20-25 minutes or until browned

Slice and serve hot

2011-09-29T15:02:00.000-07:00

Baked Potato Soup by CK
Makes: 8 servings
Slow Cook: 3 hours on high or 6 hours on low
3 1/2 pounds of potatoes, peeled and cut into pieces
1 small red pepper seeded and chopped
1 10oz package of frozen broccoli
4 cups chicken broth
1/3 cup half and half
1/3 cup sour cream
1 tablespoon cornstarch
Salt and pepper to taste
4 scallions trimmed and thinly sliced
4 slices bacon cooked and crumbled
Combine potatoes, red pepper and broccoli and chicken broth in slow cooker. Cover and cook 3 hours on high or 6 hours on low.
After the 3 or 6 hours- in small bowl stir together half and half, cornstarch, and sour cream, and salt and pepper. Remove cover of crockpot, and slightly mash potatoes. Stir in half and half mixture , scallions and bacon.

Taco Bake by BDM
Combine: ¾ c flour
½ c corn meal
1 T sugar
½ t salt
¾ c very warm milk
3 T corn oil
1 egg
2 pkgs rapid rise yeast
Pour batter into a pre-sprayed 9 inch pie pan.
Brown 1 lb ground beef and drain. Stir in 1 pkg taco seasoning mix, pour on top of batter.
Pour 1 c salsa evenly over meat. Sprinkle with 1 c shredded Mexican style cheese and 1 c corn chips partially crushed.
Put in cold oven, set temperature at 350˚ Bake for 30 minutes or until done.

2011-09-23T06:19:00.000-07:00

KIELBASA CABBAGE SKILLET by BDM

In a large deep skillet brown:

1 lb fully cooked kielbasa or Polish sausage, cut into ½ inch circles

2 T butter

Remove and set aside

In the same pan sauté until tender: 1 large head cabbage, chopped

2 medium onions, chopped

Combine: 3 cans (8 oz) tomato sauce

½ c sugar

1 T paprika

Pour over cabbage. Bring to a boil. Reduce heat, cover and simmer for 20 minutes.

Add: reserved sausages

3 – 4 large potatoes, peeled and cubed

Cover and simmer until potatoes are tender..

2011-09-23T06:15:00.000-07:00

APPLE DUMPLINGS by GKT

Prepare pie crust or use already prepared pie crust. Peel and core apples but leave whole.

Place apple on a square of pie crust. In center of apple put:
1 tsp butter or margarine
1 tsp sugar
1/4 - 1/2 tsp cinnamon

Wrap apple in pie crust and place in 9x13 pan.

In medium saucepan, combine:
1 c sugar
2 c. water
3 Tbsp butter or margarine
1/4 tsp cinnamon

Bring to boil. Continue boiling for 3 minutes.

Pour over apples. Bake 425 degrees for 40-45 minutes. (If glass pan, drop temperature by 25 degrees.)

2011-09-16T14:42:00.000-07:00

Ramen Noodle Stir Fry by CK
1 lb ground beef
1 lb pkg mixed vegetables
(2) 3 oz pkg Ramen Noodles
1 1/2 cups water
2 Tbsp soy sauce
Brown meat in a large skillet over medium-high heat. Drain. Add vegetables, water, soy sauce and flavor packets. Mix well, bring to a boil. Break noodles in half crosswise; add to mixture. Reduce heat; cover and simmer 5 minutes or until vegetables and noodles are tender,stirring occasionally to separate noodles. Serve 4 to 5

Options: using Oriental vegetables and Oriental flavored noodles. Could also add onion, garlic and/or ginger.

Pumpkin Pie Cake by BDM
Mix together: 1 can (29 oz) pumpkin
4 eggs
1 can (12 oz) evaporated milk
1 t nutmeg
2 t cinnamon
1 ¼ c sugar
Pour into a greased 9 by 13” pan.
Sprinkle 1 package yellow cake mix over top. Melt 1 stick margarine and drizzle over cake mix
Sprinkle with ½ c chopped nuts. Bake at 350˚ for one hour.

2011-09-09T06:32:00.000-07:00

CHICKEN CHILI NACHOS by CK

4 chicken breasts, boiled and shredded

2-8 oz packages of cheese (cheddar, jack, Colby)

1 or 2 cans spicy chili beans

16 oz. sour cream

1 can of cream of chicken soup

1 can of diced tomatoes with green chilies

1 small can diced chilies or jalapenos

1-2 bags of nacho cheese Doritos

In large pot add sour cream, soup, tomatoes, chilies, and chicken. Let simmer 10-15 minutes. Layer baking dish with smashed Doritos, then pour chicken mixture on top.

Next spread half an 8 oz. package of cheese, then add cans of beans, and top with remainder of cheese.

Bake at 350 degrees for 20-30 minutes until cheese is melted.

Serve with additional Doritos instead of a fork.

Macaroni Casserole by BDM

Stir together into an ungreased 1 ½ quart casserole dish:

1 c milk

½ t salt

½ t curry powder

1 can (10 ¾ oz) cream of chicken soup

Then stir in:

1 c shredded Chedddar cheese

1 can (4 oz) can mushrooms, drained

1 jar (2 oz) diced pimentos

1 ½ c cut up cooked chicken

1 package (7 oz ) uncooked elbow macaroni

Cover and bake at 350˚ until macaroni is tender, 55 to 60 minutes.

2011-09-02T06:34:00.000-07:00

Oven-Fried Chicken by CK
2 tbsp Dijon-style mustard
1/2 tsp. salt
1/4 cup honey
1 tbsp hot sauce
1/2 cup plain breadcrumbs
1/4 cup Parmesan cheese (Freshly shredded)
4 boneless, skinless chicken breast halves (6 oz each)
Preheat oven to 400°F. Coat baking pan with nonstick cooking spray; set aside. Combine honey, mustard, hot sauce and salt in medium bowl; stir to mix well. Combine breadcrumbs and cheese in shallow dish; stir to mix well. Place chicken in honey mixture; turn to coat. One piece at a time, dredge chicken in breadcrumb mixture, pressing to adhere. Arrange on prepared pan. Bake 30 minutes or until juices run clear.

Crispy Potato Cubes by BDM
In a large resealable plastic bag combine:
1/3 c flour
¾ t salt
½ t dried thyme
½ t dried marjoram
1/8 t pepper
Peel and cut 5 potatoes into 1 inch cubes
Add to the bag and shake to coat the cubes
Pour ¼ c melted butter into a 13” by 9” baking dish.
Stir in 1 clove minced garlic
Add potatoes and 1 bay leaf
Cover and bake at 450˚ for 20 minutes, uncover and stir.Bake 15 -20 minutes longer or until lightly browned and tender.Discard bay leaf. Serves four.

2011-08-26T06:46:00.000-07:00

Flowerpot Chicken by CK

1 chicken, approx 4 lbs.

2 lbs red or white new potatoes

1 lb plum or roma tomatoes

2 med. onions (approximately 2 cups chopped)

2 med. green bell peppers

3-7 cloves of garlic (depending upon your taste)

1 tsp marjoram and/or thyme

1 tsp salt

1 tsp fresh ground black pepper (double if using preground)

1/4 tsp cayenne pepper

1/8 tsp nutmeg

2 sprigs fresh rosemary

3/4 cup red wine

1/4 cup Parmesan, asiago or other hard cheese, grated

Instructions:

In advance if possible set your chicken in an cold brine to soak--at least 30 minutes per pound, but not more than 8 hours total.

1 quart cool water

1/2 cup kosher Salt

1/2 cup sugar

12 peppercorns

6 allspice berries

3 whole cloves

1 sprig fresh rosemary

Mix the salt and sugar in the water, add the whole spices and submurge the chicken in the pot, cover and place in refrigerator's bottom shelf. Be careful not to let the water drip on anything! Place the pot in a shallow dish such as a pie plate lined with a few layers of paper towels to be extra safe.

Make a rub mixture of all dry spices (marjoram and or thyme, salt, black pepper, cayenne pepper and nutmeg).

Lay onions, tomatoes, garlic and green peppers into pre-soaked flower pot and pour 1/4 cup red wine over the veg mix.

Remove chicken from brine and dry with paper towels from under the pot, then lightly coat with olive oil and rub chicken liberally with spice mix, being sure to coat all over, inside and out!

Place chicken on the bed of vegies in the saucer, add a sprig of fresh rosemary and cover with the flower pot.

Place the whole thing into cold oven, turn temperature to 350* and bake for one hour without interuption.

At one hour open and remove top. Baste liberally with juices from under chicken.

Turn oven temp up to 500*

Sprinkle with fresh grated parmesan or other hard cheese of your choice and cook for another ten minutes uncovered.

Serve over brown rice.

Merlin’s Stuffed Peppers by BDM

Cut thin slice from stem end of 6 bell peppers

Remove seeds and membranes. Rinse. Place in a deep saucepan, cover with water and boil 5 minites. Drain

Brown 1 lb ground beef and 2 T chopped onion, drain.

Prepare Spanish Rice mix per package directions.

Stir ground beef, rice and 1 can tomato soup together. Use mixture to fill peppers.

Stand peppers upright in ungreased 8 by 8 inch baking pan. Cover, and bake at 350˚ for 45 minutes. Uncover and bake another 15 minutes.

2011-08-19T06:13:00.000-07:00

PIZZA STROMBOLI by CK

1 oz. dry active yeast (or 1 oz. cake yeast)

1 c. warm water

1 tbsp. sugar

2 tbsp. olive oil

2 1/2 c. all-purpose flour

For filling:

1/2 lb of each ham, pastrami, pepperoni, hard salami

1/2 lb of sliced mozzarella cheese

1/2 lb of sliced provolone cheese

Make dough first.

Yeast mixture:

Combine yeast, warm water and sugar. Mix lightly. Float olive oil on top of yeast mixture. Yeast should stand for 10 to 15 minutes and be bubbly on top before use. Stir in flour

Take half of prepared dough and flatten it out in a rectangle as long as cookie sheet and 8 inches wide. In the middle of the dough, layer fillings from one end to the other along the longest part of the dough. Beginning with ham, layer all the way down the center, then add next layer using mozzarella cheese, then layer pastrami, pepperoni, provolone, and finish with a layer of hard salami.

Flatten remaining dough and fold over as to enclose all ingredients. Put seam facing down on a very lightly greased cookie sheet.

Poke a few holes with fork in roll to allow for steam to escape.

Bake at 500 degrees till slightly brown - about 10-15 minutes. Do not preheat oven!

Remove and allow to cool slightly. May use a pizza sauce for dipping.

Cheese Biscuits by BDM

Preheat oven to 400˚

In a medium bowl combine: ½ c shredded Cheddar cheese

2 c buttermilk baking mix (Bisquick)

Add 2/3 c milk, stir just until combined and evenly moistened

Drop by rounded spoonfuls onto a parchment lined baking sheet

Place on second baking sheet. Place in upper third of oven.

Bake about 12 minutes or until just beginning to brown.

Slide parchment with biscuits off pan.

Melt 2 T margarine

Stir in ¼ t garlic salt or 1/8 t garlic powder plus 1/8 t salt

¼ t dried parsley flakes

Brush over hot biscuits, ready to serve.

2011-08-12T06:28:00.000-07:00

Oriental Salad by Gena

Mix together: 1/3 c. vinegar

1/4 c. oil

1/2 c. sugar

2 packages Ramen seasoning (from Ramen noodle pack)

Just before serving toss with:

2 packages crushed Ramen noodles

3/4 - 1 c. slivered almonds

3/4 - 1 c. sunflower seeds

1 package cole slaw mix

Roast Beef Wraps by BDM

Mix together: 1/2 c. Miracle Whip

1 Tbsp. tomato paste

2 tsp. horseradish

Spread sauce mixture over flour tortilla.

Top with: 2 slices of thinly sliced deli roast beef

1 slice thinly sliced Swiss cheese

Slices of peeled cucumber

Fresh baby spinach leaves

Roll up jelly roll style, wrap in plastic wrap. Cut in half.

(1/2 lb. or roast beef and 1/2 lb. of cheese will make 4 wraps.)

2011-08-05T06:24:00.000-07:00

Peanut Butter Fudge Brownie Bars by CK

1 cup butter, melted

1 ½ cups sugar

2 eggs

1 tsp vanilla

1 ¼ cups flour

2/3 cup cocoa

¼ cup milk

1 ¼ cups chopped pecans

½ cup butter

10 oz pkg Peanut Butter Chips

14 oz sweetened condensed milk

¼ cup semi-sweet chocolate chips

Preheat oven to 350 degrees. In a large bowl, combine 1 cup melted butter, sugar, eggs and vanilla; beat well. Add flour, coca and milk; beat until blended. Stir in 1 cup pecans. Pour into greased 9x13 pan. Bake for 25-30 minutes or just until edges begin to pull away from sides of pan. Cool completely in pan on wire rack. In medium saucepan over low heat, melt ½ cup putter and peanut butter chips, stirring constantly. Stir in sweetened condensed milk until smooth; pour over baked layer. Place chocolate chips in a small microwave safe bowl. Microwave on high for 45 seconds or until chips are just melted; stir. Drizzle bars with melted chocolate; sprinkle with remaining pecans. Refrigerate 1 hour or until firm.

Messy Berries by BDM

Meringue:

Preheat oven to 175˚ Line large baking sheet with foil

Beat with an electric mixer until they turn white and hold soft peaks:

2 large egg whites, at room temperature

¼ t vinegar

Still beating, add 1/3 c granulated sugar a bit at a time. Keep beating, gradually adding ¼ c powdered sugar. Drop rounded teaspoons onto the baking sheet. Bake for 1 ½ hours. Turn off oven, DO NOT OPEN, and leave for 2 hours

Berries:

Bring 2 c of mixed berries (strawberries – hulled and sliced, blueberries, raspberries,) ½ c sugar and 1 T lemon juice to a simmer in a medium saucepan. Turn into a medium bowl and stir in 2 c more of mixed berries. Refrigerate.

Whipped cream:

When ready to serve, whip 1 c heavy cream and 1 t vanilla to soft peaks

Assemble:

In glass serving dish, layer whipped cream, crushed meringue puffs, and berries, repeating until full. Can cover and refrigerate several hours.

2011-07-29T08:59:00.000-07:00

Nine Layer Chicken Dish by CK

9 slices bread, remove and reserve crusts

4-5 cups cooked chicken, boned and cubed

4 oz can mushrooms, stems & pieces, drained

1 cup water

1/2 cup mayo or salad dressing

9 slices Cheddar Cheese

4 eggs, beaten and combined with 1 tsp salt

10 3/4 can cream of chicken soup

10 3/4 can cream of celery soup

Layer the ingredients in the order listed in a lightly greased 9x13 baking dish. Cover with foil. Refrigerate 24 hours. Bake at 350 degrees for 1 1/4 hours.Make bread crumbs from reserved crusts. Remove foil from baking dish and top hotdish with crumbs. Return to oven and bake another 15 minutes.

Pepper Steak by BDM

1 lb beef chuck or round, cut across grain into thin strips

Combine: ½ c soy sauce

1 clove garlic, crushed

½ t ginger

Add beef, toss, & set aside

Heat ¼ c olive oil in pan over, medium heat, add beef & liquid,

Stir until browned. Simmer 30 – 40 minutes.

Turn up heat and add: 1 c green onion chopped

1 c peppers cut in squares

2 stalks celery sliced thinly

Stir & cook for 10 minutes. Mix together 1 c water & 1 T cornstarch,

Add to pan, stir until liquid is thickened.

Add 2 tomatoes, cut in wedges, and stir until heated through.

Serve over rice.

2011-07-22T12:09:00.000-07:00

Easy Taco Salad by BDM

Brown in frying pan: 1 lb ground beef, drain and return to pan.

Stir in 1 envelope of taco seasoning, fill envelope with water and stir into meat. Simmer until water is absorbed, add 1 can of re-fried beans.

Continue cooking until heated through.

Fill salad bowl with lettuce torn into bite size pieces or use “salad from a bag” Top with: meat mixture

chopped tomatoes

sliced black olives

shredded cheddar cheese

green onions

sour cream

Fritos

Serve with ranch salad dressing

Teriyaki Sauce for Grilling by CK

2 cups soy sauce

1 cup sugar

1 T molasses (optional)

1 oz dry sherry or bourbon

1 T freshly grated ginger

2 cloves garlic, grated

1 tsp Accent (optional)

Teriyaki Steak: Marinate a tender steak cut for 20 -30 minutes. Broil or grill over white hot coals, turning once; brush both sides with sauce. Cook quickly over high heat. For less tender steak cuts,marinate overnight and cook slowly over lower heat.

Teriyaki Chicken: use chicken breast tenders or legs. Marinate chicken overnight in a Ziploc bag, shaking and turning occasionally to distribute evenly. Broil or grill over high heat, brushing with sauce occasionally until the final 10 minutes of cooking.

2011-07-13T16:03:00.000-07:00

Hershey Chocolate Pie by CK

1/2 cup milk

16 large marshmallows

1 cup whipping cream

4 Hershey candy bars

Prepared graham cracker crust

Melt milk, marshmallows, and Hershey bars together and cool. Beat whipping cream; add to cooled chocolate mixture. Pour into crust.

Chill or freeze.

Coca Cola Jello by BDM

Stir together and spread in bottom of 8” by 8” pan:

1 small (4oz) can crushed pineapple, drained

1 can Bing cherries, drained

½ chopped pecans

Dissolve small box of cherry Jello in 1 c boiling water. Stir in gently ¾ c ice cold Coca Cola. Pour over fruit mixture. Chill until well set.

Cut in squares and serve.

2011-07-08T06:55:00.000-07:00

Cheesy Chicken Quesadillas by CK

3/4 cup Cooked chicken breast

1/2 cup shredded Colby Jack cheese

1 six inch green onion

1 tsp chili powder

1 cup baby spinach leaves

4 six inch whole wheat flour tortillas

1/2 cup salsa

2 Tbsp chopped cilantro

Combine chicken, cheese, green onion, cilantro and chili powder in medium bowl; mix well.

Spoon half of mixture onto each of 2 tortillas; top each with 1/2 cup spinach and remaining tortillas.

Heat large nonstick skillet over medium-high heat; coat with nonstick cooking spray. Add 1 quesadilla; cook

2 minutes on each side or until lightly browned and cheese is melted. Repeat with remaining quesadilla.

Cut quesadillas into wedges; serve each 1/4 cup salsa.

Three Bean Salad by BDM

Drain and rinse 1 can kidney beans

Drain 1 can green beans

Drain 1 can yellow wax beans

Mix all beans together.

Stir in: ¼ c chopped onion

1 t salt

1/3 cup Italian salad dressing

Toss thoroughly and refrigerate.

Also good with chopped peppers and chopped celery

2011-07-01T07:01:00.000-07:00

Steakhouse Salad by CK

3 Tomato (sliced )

3 Tbsp Dijon-style mustard

2 Hardboiled Eggs – quartered

¼ cup slices black olives

4 cups mixed greens

1 ½ cups light herb vinaigrette salad dressing

1 lb flank steak

4 potatoes- quartered and cooked

1 lb green beans- cooked

Stir together 1 cup vinaigrette dressing and mustard; set aside. Combine flank steak and remaining vinaigrette mixture in shallow dish or resealable plastic bag. Cover or seal; marinate in refrigerator at least 2 hours. Preheat grill or broiler. Drain steak; discard marinade. If grilling, grill with lid closed over medium-high heat 6 to 8 minutes on each side or to desired doneness. If broiling, broil on rack of broiler pan 4 inches from heat 6 to 9 minutes on each side or to desired doneness. Slice steak diagonally across the grain. Serve over mixed greens with potatoes, green beans, tomatoes, eggs and olives; drizzle with reserved vinaigrette mixture.

Blueberry Ice Cream Pie by BDM

Crust:

In bowl of food processor combine:1 ½ c slivered almonds

2 T brown sugar

½ t salt

Pulse until coarsely ground. Stir in 3 T melted butter.

Press into 9-inch pie plate. Bake at 350˚ for 8 to 12 minutes.

Filling:

In a large, non-reactive skillet combine: 3 c blueberries

1/3 c sugar

1 t cornstarch

¼ t salt

1 t grated lemon zest

2 t lemon juice

1/8 t nutmeg

1 T water

Cook and stir over medium heat until blueberries begin to pop, give off juice and come to a full simmer. Simmer for one additional minute.

Next Day:

Soften 1 qt vanilla ice cream. Spoon ½ of it into crust. Top with ¾ c ofthe blueberry sauce. Spoon on remaining ice cream and spread to edges. Cover surface with plastic wrap and freeze until firmly set (8 hours).

To serve:

Let pie sit out to soften so that it can be easily cut. Heat remaining sauce.Cut into 10 slices. Top with warmed blueberry sauce.

2011-06-24T07:31:00.000-07:00

TUTTI-FRUTTI LEMON FRUIT SALAD by BDM

Mix together: 1 can (8 oz) pineapple chunks & liquid

1 can (11 oz) mandarin oranges & liquid

1 can (17 oz) fruit cocktail & liquid

Stir in: 1/2 cup coconut

2 Tbsp. lemon juice

Sprinkle one 3 oz package of instant lemon pudding over fruit and mix well. Chill 8 hours or more. Before serving add 2 sliced bananas.

May fold in one container of whipped topping if desired.

2011-06-24T06:15:00.000-07:00

MACARONI SALAD by Gena

1 lb macaroni - cooked and cooled

1 cup celery, diced

1 onion, diced

2 carrots, diced or shredded

1 green pepper, diced

Mix above ingredients.

Dressing:

1/4 c vinegar

3/4 c sugar

1/2 can sweetened condensed milk

1 cup Miracle Whip

Mix and pour over macaroni and vegetables.

2011-06-17T07:35:00.000-07:00

UPSIDE-DOWN CHICKEN POT PIE by CK

1 package (7.5 oz.) refrigerated flaky buttermilk biscuits

1 box (10 oz.) frozen mixed vegetables, thawed

1-1/2 cups water

1/2 cup milk

1 package Knorr® Pasta Sides™ - Chicken

2 cups cut-up cooked chicken or turkey

1-1/2 cups shredded cheddar cheese (about 6 oz.), divided

Preheat oven to 450°. Spray deep dish pie plate with nonstick cooking spray.

Pull biscuits apart and press on bottom and up sides of pie plate. Bake

8 minutes or until biscuits are golden; set aside. Decrease oven to 350°.

Bring vegetables, water and milk to a boil in medium saucepan over high heat.

Stir in Knorr® Pasta Sides™ - Chicken and return to a boil over high heat.

Reduce heat to medium and cook covered, stirring occasionally, 8 minutes or

until pasta is tender. Stir in chicken and 1 cup cheese.

Spoon into prepared pie plate, then sprinkle with remaining 1/2 cup cheese.

Bake uncovered 10 minutes or until cheese is melted. Serves 6.

STRAWBERRIES AND CREAM DESSERT SQUARES by Gena

Crust:

1 pouch (1 lb 1.5 oz) sugar cookie mix

½ c butter or margarine, softened

1 egg

Filling:

1 c white vanilla baking chips

1 pkg (8 oz) cream cheese, softened

Topping:

4 c sliced strawberries

½ c sugar

2 Tbsp. cornstarch

1/3 c water

Mix cookie mix, butter and egg until soft dough forms. Press evenly in bottom of 13x9 pan that has been sprayed with cooking spray. Bake 15 to 20 minutes or till golden brown. Cool completely, about 30 minutes.

Microwave baking chips on high 45 to 60 seconds or until chips are melted.

In medium bowl, beat cream cheese until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.

In small bowl, crush 1 c of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 c water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour.

2011-06-10T13:57:00.000-07:00

Roast Beef Sandwiches from GT

1 can French Onion soup

1 tbsp Worcestershire sauce

1 lb thinly sliced deli roast beef

6 hoagie rolls

provolone cheese

banana pepper rings (optional)

Heat oven to 400 degrees.

Heat soup and worcestershire. sauce in saucepan over med-high heat to a boil. Add beef and heat through, stirring occasionally.

Divide beef mixture among rolls. Top beef with cheese slices and place sandwiches onto baking sheet.

Bake 3 min or until sandwiches are toasted and cheese is melted. Top each sandwich with pepper rings.

2011-06-03T13:27:00.000-07:00

Turkey Apple Salad by CK

2 1/2 cubes cooked turkey
2 cups diced celery
2 cups diced Granny Smith Apples
1/4 cup raisins
2 T low calorie mayo
2T plain low-fat yogurt
1/4 t nutmeg
1/4 tsp cinnamon
Salt and black pepper, to taste
Crisp lettuce leaves, optional
Shredded cheddar cheese, optional
In a large bowl, combine turkey,celery, apples and raisins.
In a small bowl, combine mayo, yogurt, nutmeg and cinnamon; fold into turkey mixture.
Season with salt and pepper.
Serve on crisp lettuce leaves and garnish with shredded cheddar cheese.

Southwestern Chicken Skillet by BDM

Heat 1 T oil in large skillet on medium-high heat
Add 4 boneless, skinless chicken breasts, cover
Cook 4 minutes on each side or until cooked through
Remove chicken from skillet, set aside
Add 2 c water
1 pkg (10 oz) frozen corn or 1 can corn, drained
1 c salsa to skillet
Mix well, bring to a boil, stir in 2 c Minute brown rice
Reduce heat to low, cover. Simmer 5 minutes. Top rice
with chicken. Sprinkle with ¼ c cheddar cheese. Cover
and simmer an additional 5 minutes.

2011-05-30T06:28:00.000-07:00

Fruit Pizza by BDM

Crust:
Make sugar cookie recipe per directions or use purchased, ready to
bake sugar cookie dough. Spray a small pizza pan or 9 by 13 inch
baking dish with baking spray and line with cookie dough. Bake at
350˚ for about 10 minutes or until lightly browned. Let cool.

Filling:
Melt ½ a package of marshmallows in double boiler or microwave.
Mix in 8 ounce softened cream cheese and 1 t vanilla.
Spread evenly over cooled crust.

Topping:
Arrange any manner of fruit slices in attractive design on top of filling.
Bananas, strawberries, peaches, melon, kiwi, pineapple, mandarin
oranges are all good.

Tip: cut pizza into serving pieces before arranging fruit on top.

Hamburger Cheese Dip by CK

Brown and drain 2 pounds ground beef. Mix in 1 can picante sauce. Pat
the mixture into a 9x13 mictrowavable dish. In a small bowl, combine an
8 ounce brick of cream cheese and 2 pounds of mozzarella cheese. Stir well.
Spread the cheese mixture over the meat mixture. Sprinkle 1 pound of
cheddar cheese on top. Heat in microwave until cheese bubbles.
Serve with chips and crackers.

2011-05-20T09:07:00.000-07:00

Braised Charcoal Steak by CK
Pat raw steaks dry with paper towels to promote browning.
Use Dutch oven or deep skillet large enough to hold steaks and any other ingredients comfortably. If pan is too small, spillovers may occur.

Brown = Flavor!!!!: Some recipes don’t brown beef before simmering, yet this step adds a huge flavor bonus. If desired, lightly coat steak with seasoned flour before browning to seal in flavor and moisture, and to help thicken braising juices.
Use 1/2 cup to 2 cups liquid (broth, water, juice, beer, wine) when braising. Bring liquid to a boil, then quickly reduce heat to low to maintain a slow simmer. Don’t rush the cooking process. Boiling toughens rather than tenderizes beef.

Cover pan tightly to retain steam. Don’t lift cover unnecessarily.
Steaks do not need turning during braising.

Turn braising juices into gravy or sauce with one of these methods:
Reduce juices over medium-high heat until slightly thickened.
Mix cornstarch or flour to smooth paste with equal amount of cool braising juices, beef broth or water. Stir into juices and heat until bubbly and thickened. (For a medium-thick consistency, use 1 tablespoon cornstarch or 2 tablespoons flour per cup of juices.)

Carve shoulder steaks into thin slices.

Strawberry Delight by BDM

Mix for crust: 24 graham crackers, crushed
¼ c sugar
½ c melted butter
Press into 9 by 13 inch pan.
Mix for filling until stiff:
2 egg whites
2 c sliced strawberries
2 T lemon juice
1 ½ c sugar
Separately whip 1 c whipping cream, foldinto filling mixture. Pour over crust, freeze until firm. Let set out 10 to 15 minutes
before serving.

2011-05-06T06:57:00.000-07:00

Fabulous Fajitas by CK
1/4 cup cilantro (fresh sprigs)
2 tbsp olive oil
4 cloves garlic (minced and mashed to a paste, add 1 tsp salt)
1/4 cup lime juice
12 7 - 8 inch flour tortillas (warmed)
3 bell peppers (thinly sliced)
1 onion (thinly sliced, we recommend red or yellow sweet onion)
2 lb flank or flat iron steak (trimmed and sliced into large strips)
1 1/2 tsp. cumin

In a large, heavy-duty freezer Ziploc bag, combine garlic paste, lime juice, cumin and olive oil. Seal and shake the bag to mix thoroughly. Place steak, bell peppers, onion and cilantro sprigs into the bag. Seal the bag, pressing firmly to remove air pockets. Flip the bag to evenly coat the steak and distribute vegetables. Refrigerate at least 2 hours or overnight to marinate. Preheat grill to high heat. Remove skirt steak from marinade onto a platter, leaving marinade and vegetables in the bag. Preheat a heavy skillet to the smoking point. Drain vegetables and cilantro, and quickly stir-fry over high heat until slightly charred and softened, but not mushy. Set aside and keep warm. Grill steak over high heat until medium rare, about 2 minutes per side. Slice meat against the grain into strips and serve immediately with warm tortillas and the seared pepper vegetable mix. Add guacamole, salsa, and sour cream, if desired

Rhubarb Meringue Cupcakes by BDM
Blend on low speed for 30 seconds:
1 pkg plain white cake mix
1 pkg vanilla instant pudding mix
2/3 c water
3 eggs
1/3 c vegetable oil
1 t vanilla
½ t nutmeg
Scrape sides of bowl and beat at medium for 2 minutes.

Coat one 16 oz bag of chopped rhubarb with ¼ c flour.
Stir into batter. Scoop 1/3 c batter into each paper lined
muffin cup. Bake at 350˚ for 18 – 20 minutes.
Will spring back when lightly pressed.

While cupcakes are baking, prepare the meringue:
Add ¼ t cream of tartar to
3 egg whites
Beat with an electric mixer on high speed until frothy.
Add ½ t vanilla and ⅓ c granulated sugar, 1 teaspoon at a time.
Continue beating on high until whites form stiff peaks.
Spoon 2 T meringue onto the top of each warm cupcake.
Swirl just to the edge. Increase oven temp to 450˚ and bake
cupcakes until meringue is just browned, 4 – 5 minutes.

2011-04-29T06:52:00.000-07:00

BAKED STUFFED CHICKEN LEGS by CK
1/2 lb. mushrooms, coarsely chopped
1 sm. onion, coarsely chopped
1/2 green pepper, coarsely chopped
1 c. plus 1 tbsp. butter
1/2 tsp. Worcestershire sauce
Pinch of salt
Pinch of pepper
Pinch of sage
2 c. cooked wild rice
6 chicken legs with thighs attached
Juice of 1 lime
1 tbsp. paprika
Saute mushrooms, onion and green pepper in 1 tablespoonful
butter until tender. Add Worcestershire sauce and seasonings.
Stir in rice. Stuff chicken legs tightly between meat and skin
with rice mixture. Arrange in shallow baking pan. Combine
remaining melted butter with lime juice and paprika; brush
chicken with mixture. Bake at 350 degrees for 1 hour or until
golden brown, basting frequently. Yields 6 servings.

Toad in the Hole
Place 8 link sausages in 8” by 8” square baking dish.
Cook in preheated 450˚ oven, turn when tops are browned.
Mix together: ½ c flour
2 eggs
Gradually add 1 c milk, mixing until smooth.
Pour batter over sausages after browning both sides.
Sprinkle with salt & pepper.
Bake another 30 minutes until sausages sizzle and
batter is puffed up and brown.

2011-04-15T06:26:00.000-07:00

Rosy Salad by CK
1 c. chopped pecans
1 can sweetened condensed milk
1 can cherry pie filling
12 oz. container Cool Whip
2 cups miniature marshmallows
Stir all ingredients and chill for 6 hours prior to serving. Can use blueberries or strawberries in place of cherries. Some even add 1 can crushed pineapple, drained

Orange Tapioca Salad by BDM
Drain the juice from 1 (15 oz) can mandarin oranges
Drain and reserve juice from 1 (20 oz) can pineapple chunks
Add enough water to the pineapple juice to make 3 cups
Mix 1 (3oz) pkg vanilla tapioca pudding mix
and 1 (3oz) pkg orange tapioca pudding mix into the liquid
in a heavy saucepan. Cook until the tapioca is thick and clear,
stirring constantly. Let cool. Meanwhile, dissolve
1 (3 oz) pkg peach jello in 1 c boiling water. Let cool until syrupy.
When both mixtures are cool, mix together and add drained fruit.
Fold in 4 sliced bananas. Chill.

2011-04-08T06:25:00.000-07:00

Strawberry Shortcake by BDM

Clean and crush 1 qt strawberries
Mix in ½ c sugar, let stand at least 1 hour
Stir together: 2 c flour
2 T sugar
3 t baking powder
1 t salt
Cut 1/3 c shortening into flour mixture until it resembles fine crumbs. Stir in ¾ c milk until just blended. Gently smooth dough into a ball on a floured surface. Knead 20 to 25 times. Roll to ½ inch thickness, cut with floured 3 inch cutter. Place about 1 inch apart on ungreased baking sheet. Bake at 450˚ for 10 to 12 minutes. Will be golden brown. Split crosswise. Fill and top with strawberries, ice cream and whipped topping.

Capt'n Crunch French Toast by CK

3 large eggs
2 1/2 tablespoons white sugar
1 cup heavy cream
1/2 cup 2% milk
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 package (14 oz) Cap'n Crunch, crushed
6 thick slices egg bread (Challah)
2 tablespoons butter
Beat the eggs and sugar in a bowl until smooth. Pour in the cream, milk, vanilla extract, cinnamon and nutmeg; whisk until smooth. Pour the crushed cereal into a shallow dish, set aside. Dip the egg bread into the egg mixture, two pieces at a time until the egg has been soaked into the center of the slices, about 30 seconds per isde. Press the soaked bread into the crushed cereal until coated on both sides. Set the finished slices aside on a piece of waxed paper. Melt the butter in a non-stick skillet over medium-high heat. Cook the French Toast in the hot pan until golden on both sides, about 3 minutes per side

2011-04-01T06:48:00.000-07:00

SPINACH, MUSHROOM AND BACON FETTUCINE by CK

12 ozs. whole wheat fettucine
6 slices bacon, cut in 2-inch pieces
1 medium onion, chopped
8 ozs. fresh mushrooms, sliced
1 clove garlic, chopped
8 oz. package low fat cream cheese, cut into small pieces
1/2 cup skim milk
10 oz. bag fresh pre-washed baby spinach
1 small tomato, diced
grated parmesan cheese

Cook fettucine according to package directions. Meanwhile, fry bacon in large nonstick skillet until crisp; drain on paper towels and set aside. Wipe out skillet. Place 1 tablespoon bacon grease back in skillet; add onion and mushrooms and sauté over high heat until onion is slightly browned and mushrooms are tender. Reduce heat to medium; add garlic and cook 2-3 minutes until fragrant. Add cream cheese and milk and continue stirring over medium heat until cream cheese is melted. Add spinach and cook just until wilted. Drain the pasta. Add pasta and bacon to the skillet, heating until warmed through. Sprinkle with diced tomato and Parmesan cheese before serving. (May add additional milk if a thinner sauce is desired.)

Lemon Dessert by BDM

Bake 1 angel food cake per package directions (or use pre-purchased cake) – cut into three layers

Make 1 package of lemon pudding per directions

Stir 1 container of lemon yogurt into pudding

Use mixture to ‘frost’ each layer

Cover cake with whipped topping

Keep refrigerated

2011-03-26T09:56:00.000-07:00

Fiesta Pork Chops by Gena

6 pork chops

1 tsp salt

3/4 c uncooked rice (not instant)

1/2 pkg (1 1/2 - 2 1/2 tbsp) taco seasoning

1 cup tomato sauce

1 1/2 c water

1/2 c shredded cheddar cheese

1 medium green pepper cut in strips

Brown chops. Salt and sprinkle with rice. Combine taco seasoning, tomato sauce and water. Pour over chops and rice. Cover. Bake 350 for 1 - 1 1/2 hours. Remove 10 minutes before done. Add cheese and peppers. Finish baking.

Norwegian Rice by CK

Heat 2 quarts milk to boiling. Scald 1 cup rice in boiling water. Drain rice and add to milk. Cook very slowly until tender, about one hour. Beat 1 egg. Add ¾ cups sugar and 1 teaspoon salt. Add ½ cup cream. Stir into milk and rice mixture and cook slowly until rice is done ,about 10 minutes. Sprinkle with brown sugar and cinnamon before serving. Can be served hot or cold.

2011-03-18T06:18:00.001-07:00

Oven Fried Haddock by CK

3/4 cup milk

2 teaspoons salt

2 to 3 haddock fillets

3/4 cup plain, fine bread crumbs

1/4 cup grated Parmesan cheese

1/4 teaspoon dried leaf thyme

1/4 cup melted butter

paprika

parsley sprigs

lemon wedges

Preheat oven to 500°. Place oven rack near the top of the oven. Put milk in a shallow bowl; stir in salt. In another shallow bowl, combine bread crumbs, Parmesan cheese, and dried thyme. Dip fish pieces in milk, then in bread crumb mixture. Arrange haddock on a well greased baking dish; drizzle evenly with the butter. Bake haddock on the top rack for 12 to 15 minutes. Fish should flake easily with a fork. Sprinkle lightly with paprika and garnish with parsley and lemon.
Serves 4 to 6.

Apple Yogurt Salad by BDM

Stir together in large bowl:

1 c plain yogurt

2 T peanut butter

1 T vanilla

2 – 3 packages of sweetener

Stir into yogurt mixture: 3 apples, cored and diced

4 T raisins

1 c celery

2011-03-11T06:35:00.000-08:00

Chicken Bruschetta Pasta by CK

1 lb. boneless skinless chicken breasts, cut into strips

1/3 cup fat-free reduced-sodium chicken broth

1/4 tsp. garlic powder

1 tub (10 oz.) PHILADELPHIA Original Cooking Creme

2 cups grape tomatoes

2 cups hot cooked farfalle (bow-tie pasta)

12 fresh basil leaves, torn

Prepare pasta according to package directions. Cook chicken in large nonstick skillet on medium heat 5 to 6 min. or until done. Stir in broth and garlic powder; cook 3 min. Add cooking creme and tomatoes; cook and stir 3 min. Stir in pasta. Top with basil.

(could substitute de-veined shrimp for chicken)

Irish Soda Bread by BDM

Stir together: 2 1/2 c flour

2 T sugar

1 t baking soda

1 t baking powder

½ t salt

2 t caraway seeds

Cut in 3 T margarine or butter with pastry blender until mixture resembles fine crumbs.

Stir in: 1 egg

¾ c buttermilk

⅓ c raisins

Turn dough onto floured surface. Knead until smooth, 1 to 2 minutes. Shape into round loaf, place on greased cookie sheet. Cut an X about ½ inch deep across top. Bake at 375˚ until golden brown 35 to 45 minutes.

2011-03-04T07:04:00.001-08:00

Brownie Pops by CK

1 box Betty Crocker Fudge brownie mix

Water

Vegetable Oil

Eggs

24 popsicle sticks

6 oz semisweet chocolate chips (1/2 cup)

2 tsp shortening

Sprinkles and decorations

Heat oven to 350 degrees. Line a 9x13 inch pan with foil so that it extends about 2 inches over the sides of the pan. Spray foil with cooking spray. Make brownies as directed on the box. Cool completely – about one hour. Place brownies in freezer for 30 minutes. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Cut brownies into 24 square bars, 6 rows by 4 rows. Gently insert craft stick into end of each bar, peeling foil from bars. Place on cookie sheet; freeze for about 30 minutes. In a small microwavable bowl, microwave chocolate chips and shortening uncovered on high about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top 1/3 to ½ of each brownie into chocolate; decorate with candy sprinkles. Lay on waxed paper to foil to dry

Hot German Potatoes by BDM

Boil 4 potatoes in their jackets. Peel and slice thinly.

Fry 6 slices bacon slowly, drain and crumble.

Saute 2/3 c chopped onion in bacon fat until golden.

Blend in: 2 T flour

1 T sugar

1 ½ t salt

½ t celery seed

Dash of pepper

Cook over low heat, stirring until smooth and bubbly.

Stir in 2/3 c water

½ c vinegar

Bring to a boil, stirring constantly. Boil one minute.

Pour over potatoes and bacon. Stir gently.

Serve immediately.

Can be made without bacon, use 2 T butter in place

of bacon fat.

2011-02-25T07:38:00.000-08:00

Oatmeal Muffins by bdm

Soak for 1 hour (or overnight):

1 c oatmeal

1 c sour milk

Mix together:

1/3 c shortening (part butter)

¼ c brown sugar

1 egg

Stir in: oatmeal mixture

1 c flour

1 t baking powder

½ t soda

½ t salt

Fill greased muffin tin 2/3 full.

Bake at 400˚ for 20 – 25 minutes

Beef and Potato Bake by CK

1 to 2 envelopes onion soup mix

12 oz can evaporated milk

¾ cup bread crumbs

10 potatoes, thinly sliced

1 cup grated cheddar cheese

2 lbs lean ground beef

1 tsp salt

1 tsp parsley

Paprika

Stir dry soup mix well. Combine 3 T of soup mix with burger, milk, crumbs and ½ tsp salt. Spread this mixture in bottom of a cake pan. Set aside. Combine remaining soup mix with potatoes, parsley and ½ tsp salt. Mix lightly. Arrange potato mix over meat mix. Cover. Bake for one hour at 350 or until potatoes are tender. Uncover, sprinkle with cheese. Bake 15 minutes more. Sprinkle with paprika and serve.

2011-02-18T06:40:00.000-08:00

OVEN BEEF STEW by CK

2 pounds stew beef, cubed
3 cloves garlic, crushed
1 onion, diced
3 stalks celery, sliced
2 beef bouillon cubes
1 to 2 cups of baby carrots (I usually cut them in quarters)
7 or 8 potatoes, chunked
1 1/2 tsp. salt

2 tsp. Lawry’s Seasoned Salt

2 teaspoons black pepper

1 bottle V-8 tomato cocktail

2 Tablespoons tapioca

2 beef bouillon cubes

Cover and bake at 250° F for at least four hours. If using a slow cooker, which also works well for this dish, set your timer for six to eight hours on the medium setting.

CHICKEN CHEEZ WHIZ CASSEROLE - BDM

Sautee in 2 T butter:

¼ c chopped onion

¼ c chopped celery

Cook one 10 oz package of frozen broccoli per instructions.

Combine sauteed vegetables, broccoli and:

3 c cooked rice

1 jar Cheez whiz

1 can cream of mushroom soup

2 c cooked chicken cubes

Pour into sprayed 2 quart baking dish. Sprinkle with paprika. Bake 20 minutes at 350˚

2011-02-11T08:16:00.001-08:00

Spritz (Spurted out of a Press) Cookies by bdm

Mix thoroughly:

1 cup real butter at room temperature

2/3 c sugar

3 egg yolks (make scrambled eggs with the whites)

1 t almond flavoring

Stir in 2 ½ c flour

Fill cookie press with dough and press onto ungreased baking sheet.

If desired, sprinkle cookies with colored sugar

Bake until set – but not brown

A very neat effect can be made by using food coloring to tint some of the dough, and then alternating colors within the tube of the press. The dough is pushed out from the center so the cookies have one color at their outer edges, another in the centers.

Bake at 400 degrees until just set. You do not want them to brown on the bottom – usually about 8 to 10 minutes

Hamburger Stroganoff by CK

1.5 pounds ground beef

½ cup chopped onion

¼ cup margarine

2 T flour

1 tsp salt

1 tsp garlic powder

½ tsp pepper

1 can mushrooms, drained

1 can cream of mushroom soup

1 can cream of chicken soup

1 cup sour cream

Noodles or rice

Brown ground beef and onion. Drain fat. Add butter and flour, salt, pepper and garlic powder (CK uses a Tablespoon of garlic powder). Stir until thick. Add mushrooms. Stir in soups and cook 10 minutes or until heated thoroughly. Stir in sour cream just before serving. Serve over boiled noodles or rice.

2011-02-04T06:33:00.001-08:00

Apple Pumpkin Muffins with Cream Cheese Filling by CK

In a large bowl, combine dry ingredients:

2 ½ cups flour

1 tsp baking soda

½ tsp ginger

4 tsp nutmeg

2 cups sugar

1 tsp cinnamon

½ tsp salt

In a small bowl, combine the following:

2 eggs

½ cup vegetable oil

1 cup canned pumpkin

2 cups finely chopped apples

Stir small bowl mixture into the dry ingredients. Fold in the apples.

In another bowl, mix the filling by combining softened cream cheese and a little sugar. Put about ¼ tsp in the middle of the muffins before baking. Bake at 350 degrees for 30 to 35 minutes. Allow to cool 10 minutes before removing from tin.

Little Smokies by BDM

5 to 5 ½ oz cocktail wieners – score each 2 or 3 times

Heat over medium heat until dissolved well:

1 can jellied cranberry sauce

2 T mustard

2 T lemon juice

½ t salt

Pour mixture over wieners and cook on low in crockpot for 3 – 4 hours

Dill Pickle Chips by BDM

Let package of cream cheese come to room temperature and soften.

Dry whole dill pickles with paper towel.

Spread cream cheese on dried beef slices.

Wrap 1 beef slice around pickle. Repeat with 1 slice at a time, until

pickle is totally wrapped and covered, usually 4 slices is enough.

Let chill until cream cheese is solid again. Cut pickles into slices

2011-01-27T07:52:00.000-08:00

ITALIAN SAUSAGE, PASTA & BROCCOLI by CK

5 tbsp. olive oil
4 cloves garlic, slivered
12 oz. Penne pasta
3/4 tsp. salt
Pepper to taste
4 c. broccoli, cut up
1 lb. sweet Italian sausage
1/4 c. Parmesan cheese
1/2 tsp. fennel seeds (opt.)

Heat 1 tablespoon oil in large skillet. Add garlic, saute until golden and crisp (a couple of minutes). Remove garlic with slotted spoon, set aside. Remove sausage from casing, crumble and cook in skillet until brown (3 to 4 minutes), cover and simmer about 10 minutes. Remove meat with slotted spoon, set aside, save fat.

Bring large pot of water to boil. Add broccoli, blanch for 3 minutes. Remove with slotted spoon, rinse with cold water, set aside, save liquid.

Bring broccoli cooking liquid to boil again and add Penne and cook until tender. Drain, reserve 1/2 cup of cooking liquid. Keep Penne warm in covered bowl.

In large saucepan heat sausage, broccoli, reserved 1/2 cup of liquid remaining 4 tablespoons olive oil, 2 tablespoons fat.

Mix pasta with above. Add Parmesan cheese and fennel seed (if desired), sprinkle with sauteed garlic (optional), salt and pepper to taste.

Green Burritos by Beth (Miller) Dowty

2 – 3 chicken quarters

2 T olive oil

1 – 2 cloves of garlic

1 green bell pepper

1 onion

other fresh peppers optional (Anaheim, jalapeno)

2 cans (3 – 4 oz) diced green chiles

½ t cumin

½ t oregano

½ t salt

6 – 8 large flour tortillas

1 can green enchilada sauce

1 8 oz bag of shredded cheddar or Monterey jack cheese

Prebake chicken quarters, cool, remove skin, remove meat, chop.

Heat oven to 350˚. Chop all vegetables, sauté in olive oil. Add in spices.

When vegetables start to become translucent, stir in entire cans of chiles and chopped chicken. Heat until warmed through.

Divide filling into 6 – 8 portions. Put into the center of tortilla and either fold over twice or roll. Place in a 13 by 9 inch baking dish. Pour green enchilada sauce over all of the burritos. Top with cheese. Cover with foil.

Bake 20 minutes, remove foil. Bake another 10 minutes until brown and bubbly.

Serve with sour cream, chips and salsa.

Mexi-Hamburger Casserole by Brenda Miller

Brown 1 lb hamburger, drain

Stir in and simmer:

1 can corn, drained

1 can stewed tomatoes

½ package chili seasoning mix

Pour into 9 inch square baking dish

Mix 1 package Jiffy corn muffin mix per package directions

Pour over meat mixture

Bake at 350˚ until corn bread is golden brown (about ½ hour)

2011-01-21T06:55:00.000-08:00

APPLE CINNAMON PORK CHOPS by CK

2-4 boneless pork chops (example: butterfly cut)

2 apples, peeled, sliced (Granny Smith are good)

1 can frozen apple juice concentrate
1 cup applesauce
cinnamon
nutmeg (optional)
salt and pepper
potatoes cut coarsely in chunks
1 heavy bottomed deep frying pan and lid

Cut the potatoes and set aside; peel and slice apples and set aside. Heat the frying pan WITHOUT OIL (do not use oil in this recipe). Sprinkle salt, pepper, cinnamon and nutmeg on 1 side of the pork chops. Place the seasoned side down on the hot pan and sear the meat for 1-2 minutes.

Meanwhile, season the side face up with salt, pepper, cinnamon, nutmeg. Flip the chops and sear the side you just seasoned for 1 minute.

Now add the can of apple juice and apple sauce, being sure to scrape loose the fried bits (fond) which is stuck to the pan - this adds extra flavor.

Add the apples and potatoes. Put the lid on.

Cook until apples and potatoes have become tender.

Onion Rings Chicken Bake by BDM

Coat thawed chicken breasts with crushed French’s French Fried Onions.

Bake in shallow baking dish for ½ hour at 350˚

2011-01-14T09:32:00.000-08:00

Peanut Butter Pie by CK

3 oz cream cheese, softened

1/3 cup peanut butter

1 cup confectioners’ sugar

¼ cup milk

8oz frozen whipped topping, thawed

1 chocolate crumb pie crust (9 inch)

¼ cup chopped peanuts

In a mixing bowl, beat cream cheese until fluffy. Mix in peanut butter and sugar. Gradually add milk; mix well. Fold in whipped topping. Spoon into crust. Refrigerate overnight. Garnish with peanuts.

Ham & Bean Soup by BDM

Place 1 lb dried navy beans in a soup kettle.

Add water to cover by 2 inches. Bring to a boil;

boil for 2 minutes. Remove from heat, cover and

let stand for 1 hour. Drain and rinse beans.

Sauté: 2 medium onions, chopped in 2 t vegetable oil

Add: 2 celery ribs, chopped, cooked until tender

Stir sautéed vegetables into beans in kettle.

Add: 10 c water

4 c cubed fully cooked ham

1 c prepared mashed potatoes

1/2 c shredded carrots

2 T Worcestershire sauce

1 t salt

1/2 t dried thyme

1/2 t pepper

2 bay leaves

1 meaty ham bone or 2 smoked ham hocks

Bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours or until tender. Remove ham bone and bay leaves. Cut any remaining meat off the bone, and stir back into soup.

2011-01-07T06:37:00.001-08:00

CHICKEN WITH CASHEWS by CK

1 pound chicken breast, boned and sliced thin
2 tablespoons soy sauce
1 tablespoon cornstarch
4 tablespoons oil
1/2 teaspoon salt
1 small chopped onion
1/2 pound mushroom, trimmed and sliced
1 small cabbage head, shredded
1 teaspoon sugar
2 cups cashews
1 teaspoon cornstarch
1/4 cup soy sauce
3 ounces Chinese noodles

Place chicken, 2 tablespoons soy sauce and 1 tablespoon cornstarch in a bowl; let stand for 15 minutes. Heat 2 tablespoons oil with salt in wok or heavy skillet over high heat. Add chicken and stir-fry until white and firm. Add onion and mushrooms and stir-fry until vegetables are soft. Remove from pan.Add 2 tablespoons oil to wok. Stir in cabbage and sugar. Stir-fry 3 or 4 minutes until cabbage is crisp tender. Return chicken-vegetable mixture to wok. Add cashews and toss to combine. Add 1 teaspoon cornstarch to 1/4 cup soy sauce. Stir into chicken-cashew mixture. Cover and steam 1 minute. Uncover and stir until sauce is slightly thickened. Sprinkle with Chinese fried noodles before serving.

Buttermilk Pot Roast by BDM

Spread 2 T Dijon mustard over 1 boneless beef chuck roast (about 3 ½ lb)

Place in a roasting pan. Sprinkle with 4 ½ t onion soup mix and ¼ t pepper

Arrange around roast:

8 medium potatoes, peeled and halved

8 medium carrots, halved

8 small onions, cut into wedges

Pour 1 c buttermilk over the top.

Bake at 350˚ for 2 ¼ to 2 ¾ hour or until meat and vegetables are tender.

Serves 8

2010-12-30T07:33:00.001-08:00

PARTY PITA WEDGES by CK

2 regular sized pita pockets (6 inch)
2 large cloves garlic, minced
3 tablespoons olive oil
1 tablespoon butter
1/4 teaspoon oregano
1/4 teaspoon sea salt
1/4 teaspoon pepper
16 slices pepperoni
4 round slices provolone cheese
1/3 cup medium chunky salsa

In a heatproof cup or bowl heat olive oil, oregano, salt and pepper in microwave on high for 40 seconds. Remove and add butter. Stir and set aside.

Using kitchen scissors, cut pita pockets into 4 pizza slice shaped wedges (slice in half, then slice each half again to make the wedges). Cut again along curved outer edge to separate into 2. Brush both sides of the pita wedges with warm olive oil mixture, coating well.

Place wedges crust side down on a baking sheet. Spread 1 teaspoon of salsa to top each wedge. Cut provolone slices into 4 wedge shapes and place one on top of each. Top with a slice of pepperoni, if desired. Drizzle with any remaining olive oil and sprinkle lightly with coarse sea salt.

Bake in a preheated 375°F oven for 15 minutes or until golden brown and cheese is bubbly. Serve while still warm.

Makes 16 wedges.

Surprising Glazed Carrots by BDM

Cover 1 lb package of baby carrots with water.

Bring to a boil, reduce heat and simmer covered

For 8 – 10 minutes until carrots are just tender.

Drain and pat dry.

Combine and stir over medium heat until bubbly:

1 T butter

2 T honey

½ t shredded lemon peel

¼ t crushed red pepper

¼ t salt

Stir in carrots. Toss gently until covered with glaze

and heated through.

2010-12-23T09:04:00.000-08:00

Honey Spice-Rubbed Pork Tenderloin by CK

1 pork tenderloin (1 lb.)

1/4 cup KRAFT CATALINA Dressing, divided

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. dry mustard

1/2 tsp. paprika

1/4 tsp. dried thyme leaves

1 Tbsp. honey

Heat oven to 425ºF. Brush meat with 2 Tbsp. dressing. Mix dry ingredients; rub onto meat. Place in pan. Mix remaining dressing and honey; set aside. Bake 25 min. or until meat is done (160ºF), brushing with dressing mixture after 15 min. Remove meat from oven; cover with foil. Let stand 5 min. before slicing.

Black Forest Mousse Dessert by CK

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

1-1/2 cups cold milk

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

16 OREO Cookies, coarsely crushed (about 1-1/2 cups), divided

1-1/2 cups cherry pie filling

Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP.

Reserve 1/2 cup cookie crumbs; stir remaining crumbs into pudding mixture. Spoon half into 1-1/2-qt. serving bowl; top with layers of 1 cup each of the remaining COOL WHIP and pie filling.

Cover with layers of remaining pudding mixture, COOL WHIP, pie filling and reserved cookie crumb

Plum Pudding Cake by BDM

Mix: 1 c flour

½ c granulated sugar

2 t baking powder

¼ t salt

Beat in until smooth: ½ c milk

3 T vegetable oil

Pour into ungreased 8 by 8 by 2 inch pan.

Top with 2 c sliced fresh red plums. (about 4)

Mix: ½ c brown sugar

1 t cinnamon

Sprinkle over the plums.

Boil 1 c water and pour over top.

Bake at 350˚ for 60 – 70 minutes or until

wooden pick inserted in center comes out clean.

2010-12-09T06:17:00.000-08:00

Shaggy Dogs by CK

1 bag large marshmallows
1 can sweetened condensed milk
1 pkg caramels
1 stick margarine or butter
1 box Rice Krispies
Cut the marshmallows in half (spraying Pam on a scissors works best). In a double boiler, melt together the milk, caramels and butter. Keeping the caramel mixture over low heat, use a toothpick to dip the marshmallows into the caramel mixture. Roll immediately in Rice Krispies (I usually pour the Rice Krispies onto a plate cuz it's easier than using a bowl) Place on wax paper to dry.

In my experience, it works best to store them in a cake pan with a lid. My sister-in-law uses a Tupperware containers and they don't seem to keep as well; go figure! However, they don't really last long enough in my family to know how long they stay good:)

Seafood Casserole by BDM

Mix together: 1 can shrimp soup

2/3 c milk

1/2 c mayonnaise

Stir in: 1 can shrimp

1 can crabmeat

1 can water chestnuts

Pour over 2 c dry noodles (shell macaroni is the BDM favorite). Mix well.

Pour into greased 1 1/2 quart casserole dish.

Bake at 350 for 20 minutes covered, then

top with French fried onion rings and bake

another 10 minutes uncovered.

2010-12-03T06:26:00.000-08:00

Fantasy Fudge by CK

3 cups sugar

3/4 cup (1-1/2 sticks) butter or margarine

1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)

1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate, chopped

1 jar (7 oz.) JET-PUFFED Marshmallow Creme

1 cup chopped PLANTERS Walnuts

1 tsp. vanilla

LINE 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat. ADD chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well. POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

Variation - Classic Fantasy Fudge

Prepare recipe as directed, using 3/4 cup (1-1/2 sticks) margarine and substituting 1 pkg. (12 oz.) semi-sweet chocolate chips for the chopped BAKER'S Semi-Sweet Baking Chocolate and a 13x9-inch baking pan for the 9-inch square pan.

Use Your Microwave

To prepare the fudge in the microwave, place butter in 4-qt. microwaveable bowl. Microwave on HIGH 1 min. or until melted. Add sugar and milk; mix well. Microwave 5 min. or until mixture begins to boil, stirring after 3 min. Stir well, scraping down side of bowl. Microwave 5-1/2 min., stirring after 3 min. Let stand 2 min. Add chocolate and marshmallow creme; continue as directed.

Two Can Corn Cake - bdm

Cut: ½ stick butter into

1 box Jiffy corn bread mix

Mix in:

1 (14 ½ oz) can cream corn

1 (14 ½ oz) can kernel corn, half drained

2 eggs

Pour into a buttered 1 ½ to 2 qt casserole dish.

Bake at 350˚ for 80 to 90 minutes.

2010-11-26T06:47:00.001-08:00

Salted Nut Roll Bars by CK

1 yellow cake mix

¼ cup melted margarine

1 egg

Mix and press into a 9x13 pan. Bake at 350 for 10-12 minutes. Pour 3 cups mini marshmallows over cake and return to oven for 3 minutes.

½ cup Karo syrup

12 oz pkg Reese’ Peanut Butter Chips

½ cup margarine

1 tsp vanilla

2 cups Peanuts

2 cups Rice Krispies

Melt together first four ingredients. Add peanuts and Rice Krispies. Stir and spread over cooled marshmallows. Refrigerate and cut.

Slow Cooked Turkey Sandwiches by BDM

In a 3 qt slow cooker combine:

6 c cubed cooked turkey

2 c cubed Velveeta

1 can (10 ¾ oz) cream of chicken soup

1 can (10 ¾ oz) cream of mushroom soup

½ c finely chopped onion

½ c chopped celery

Cover and cook on low for 3 – 4 hours or until onion

and celery are tender and cheese is melted.

Stir and serve on hard rolls.

2010-11-19T06:58:00.000-08:00

Ham Spinach Dip by CK ________________________________________________

2 cups light ricotta cheese

1 cup sour cream

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

3/4 cup shredded Parmesan cheese

2 green onions, thinly sliced

1 (16-ounce) loaf round bread, unsliced

1/4 pound Ham, diced

Heat oven to 350ºF. In food processor, blender or electric mixer, combine ricotta cheese and sour cream; process until smooth. By hand, stir in spinach, ham, Parmesan cheese and onions. Cut 1-inch slice from top of bread; reserve. Remove bread from inside of loaf, retaining 3/4-inch shell. Cut bread from inside of loaf into bite-size cubes. Pour cheese mixture into bread shell; replace top. Wrap loaf in aluminum foil; place on large baking sheet. Bake 1 1/2 hours or until heated through. On large serving platter, arrange heated loaf and bread cubes.

Hearty Hot Dog Casserole by BDM

_________________________________________________

Cook 8 slices bacon until crisp.

Remove bacon and all but 1 T of the drippings.

Cook in the reserved bacon fat until browned:

1 lb hot dogs cut into 1 inch pieces

1 onion chopped

Add and simmer for five minutes:

1 can (14 oz) sauerkraut, drained

½ t caraway seeds

Crumble bacon and stir in. Coat a 13 by 9” baking dish with

cooking spray and spread mixture into dish.

Prepare 6 servings of instant mashed potatoes per package directions.

Spread on top of hot dog mixture. Sprinkle with 1/8 t paprika and

bake at 350˚ for 30 minutes or until browned. Cool 10 minutes and serve.

2010-11-12T09:19:00.000-08:00

FROZEN VEGETABLE CASSEROLE by CK

1 (24 oz.) frozen vegetables, mixed
1 c. Cheddar cheese
1 c. sour cream
1 1/2 stick butter
1 onion, chopped
1 stack Ritz crackers

Cook vegetables as direction, drain. Saute onion with salt and pepper. Melt butter, crumble crackers into melted butter. Add vegetable, onion, 1/2 cracker mix and sour cream. Mix all together. Top with remaining cracker mixture. Bake 30 minutes.

PUMPKIN BUTTER by CK

6 c. mashed pumpkin (canned or fresh)
4 tbsp. butter
1 lb. sugar
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves

Mix all ingredients in a large saucepan. Cook and stir over low heat until thick. Pour into clean jars and store in refrigerator. Use the same as jam or apple butter. Spices may be adjusted to taste. Makes about 8 cups.

DAVID’S SWEET POTATOES by BDM

Wash and cut 6 medium yams into chunks. Cover with water and boil until fork tender. Remove skins and place in oven dish.

Mix and cook over medium heat stirring constantly until smooth and bubbly:

½ c brown sugar

3 T butter

3 T water

½ t salt

Pour over yams. Cover top with miniature marshmallows. Warm in oven until marshmallows are puffed and browned.

2010-11-05T08:24:00.000-07:00

DaVinci Soup by CK

1 cup DaVinci Acini de PepePasta 1/4 cup red onions, finely chopped chopped 1/4 cup white onions, finely chopped 2 tsp. Olive Oil 1 cup finely chopped celery celery 1 1/2 cups peeled, seeded and chopped plum tomatoes 6 cups chicken broth Salt and pepper to taste Grated Parmesan cheese In a large stockpot, combine olive oil, onions and chicken broth. Bring to a boil. Season to taste with salt and pepper. Reduce heat to low and simmer for 10 minutes. Add celery and simmer another 5 minutes. Stir occasionally. Add pasta and cook until “al dente”. Ladle into soup bowls, sprinkle with Parmesan cheese. Serves 4 (Note: CK added 1 small can of drained chicken along with the celery)

Cranberry Relish by BDM

In a small saucepan stir together:

1 c fresh or frozen cranberries

½ c apple juice or apple cider

¼ c dates, chopped

¼ t dried rosemary or 1 t fresh

2 T brown sugar

¼ t salt

Bring to a boil, reduce heat and simmer,

uncovered, stirring occasionally for 5 to 8

minutes. Can serve warm or chilled.

2010-10-29T06:51:00.000-07:00

STUFFED ACORN SQUASH by CK

3 medium acorn squash
1/2 lb lean ground pork
1/2 lb breakfast sausage meat
1 teaspoon fresh sage leaves, finely minced
1 cup pepperidge farm herb seasoned stuffing cubes
1 cup chicken (or pork) broth
melted butter

If you can't get breakfast sausage meat, use sausages and remove casings. Combine with ground pork and minced sage. Stir in broth and stuffing cubes.

Wash and cut squash into halves; remove seeds. In a large pot, boil the squash partially, with the cut portion facing down in an inch of boiling water. Boil for 5 minutes, then remove and brush liberally with melted butter.

Fill the centers of the partially cooked squash with the stuffing mixture, dividing equally. Bake in a preheated 350F oven for about an hour or until squash is tender. Brush occasionally during the baking with a little melted butter to keep squash moist.

Chocolate Cherry Crunch by BDM

Pour 2 (14 ½ oz) cans of cherry pie filling into an ungreased 9” by 13” pan.

Mix together: 1 (20 oz) box of brownie mix

½ c chopped pecans

1 c oatmeal

Melt ¾ c margarine. Blend into brownie mixture and pour over cherries.

Bake at 350˚ 30 minutes. Especially good with vanilla ice cream.

2010-10-15T07:00:00.000-07:00

Taco Chicken Wraps by CK

8 large uncooked chicken breast tenders, not breaded (about 3/4 lb)

2 tablespoons taco seasoning mix

1 can (8 oz) refrigerated crescent dinner rolls

1 cup salsa

Heat oven to 375°F. Coat each chicken tender with taco seasonin mix. Separate dough into 8 triangles. Place 1 chicken tender on short side of each triangle. Starting with shortest side of triangle, roll dough around each chicken tender; place point side down on ungreased cookie sheet.

Bake 16 to 19 minutes or until wraps are deep golden brown and chicken is no longer pink in center. Serve with salsa for dipping.

Chicken Pot Pie by BDM

Preheat oven to 350 degrees

In a medium bowl combine:

2 cans (15 oz) mixed vegetables

1 c cubed cooked chicken

1 can (10 ¾ oz) cream of chicken soup

¼ t thyme or sage

Fit one pie crust into 9 inch pie pan. Pour vegetable mixture into crust. Top with second crust. Crimp edges to seal and poke several times with fork tines. Bake for 30 minutes or until crust is golden brown and filling is hot. Let cool slightly before cutting in wedges.

2010-10-08T07:00:00.000-07:00

Toffee Squares by CK

1 cup butter (room temperature)

1 cup brown sugar

1 egg yolk

2 tsp vanilla

1 7/8 cups flour

6 milk chocolate candy bars

1 cup chopped pecans

Cream together butter and sugar until fluffy. Add egg yolk and vanilla. Gradually beat in flour. Dough will be thick. Spread in ungreased (16 x 14 x1”) baking pan. Bake at 350 for 15 to 18 minutes or until crust is golden brown and bubbly. Remove from oven. Cover with chocolate bars and let stand for 5 minutes and frost. Top with chopped pecans.

Frog Eye Salad by bdm

Cook according to package directions:

1 (16 oz) box Acini di pepe noodles

Cool noodles, then add:

1 bag colored mini marshmallows

1 (20 oz) can fruit cocktail, drained

1 (20 oz) can crushed pineapple with juice

1 large tub whipped topping

Mix well and refrigerate until serving.

May also add sliced bananas just before serving.

2010-10-01T06:55:00.001-07:00

Pumpkin Bars by CK

2 cups sugar

¾ cup oil

2 cups pumpkin

½ tsp salt

2 cups flour

2 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

4 eggs

Mix all ingredients together well and pour into a greased and floured 10x15 pan. Bake at 350 for 20 to 25 minutes; when cool, frost.

Frosting

8 oz pkg cream cheese

1 stick butter, softened

1 tsp vanilla

Blend together until smooth using electric mixer. Gradually, beat in 3 cups powdered sugar. Can add 1 tsp milk if it gets too thick.

Frito Corn Salad by BDM

Mix and chill:

1 can corn, drained

¼ c onion, chopped

2/3 c shredded cheddar cheese

1/3 c mayonnaise

When ready to serve add 2 cups Chili Cheese Fritos, broken in bits.

2010-09-24T06:56:00.003-07:00

Beef Taco Skillet - bdm

Cook 1 lb ground beef in 10 inch skillet until well browned,

stirring to break up meat. Pour off fat.

Stir in: 1 can (10 ¾ oz) tomato soup

½ c salsa

½ c water

6 flour tortillas (6 inch), cut into 1 inch pieces

Heat to a boil, reduce heat to low and simmer for 5 minutes.

Stir and top with ½ c shredded Cheddar cheese

2010-09-17T07:35:00.000-07:00

STOVE TOP One-Dish Chicken Bake by CK

1 2/3 cups hot water

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1 1/2 lb. Boneless skinless chicken breasts, cut into bite-size pieces

1 can (10-3/4 oz.) condensed cream of mushroom soup

1/3 cup Sour Cream

HEAT oven to 400ºF.

ADD hot water to stuffing mix; stir just until moistened.

PLACE chicken in 13x9-inch baking dish. Mix soup and sour cream until well blended; pour over chicken. Top with stuffing.

BAKE 30 min. or until chicken is done.

Special Extra:Top chicken with 1 cup frozen mixed vegetables before covering with soup mixture.

Potato Soup - BDM

Put the following into a stockpot with 5 c water:

6 potatoes, peeled and cubed

1 onion, diced

1 c carrots, sliced

1 c celery, sliced

4 chicken bullion cubes

1 T dried parsley

1 T salt

½ T pepper

Simmer until vegetables are tender. Remove from heat.

Add 1 (13 oz) can evaporated milk

1/3 c butter

Stir until butter is melted.

2010-09-10T09:47:00.000-07:00

Mom’s Goulash by CK

1 large pkg macaroni noodles

1.5 pounds ground beef

2 Tbsp onion, finely chopped

1 large can tomato juice

1.5 tsp Worchestershire sauce

Boil the macaroni noodles according to package directions (CK likes to add a tsp of regular salt, or garlic salt to the boiling water) Drain and rinse well. Brown the ground beef and onion. Drain well!!!! Combine the browned burger and the cooked noodles in the fry pan. Add the tomato juice [mom uses juice but CK uses (3) 15 oz cans of tomato sauce so it’s thicker] and Worchestershire sauce. Stir well and allow to simmer for at least 30 minutes.

Oreo Truffles by Gena

1 pkg Oreo cookies

8 oz pkg cream cheese

1 pkg semi sweet Baker’s chocolate

1 small square of Baker’s white chocolate

Crush cookies in a food processor until fine. Blend in cream cheese until well mixed. Form small balls - can use a melon baller). Refrigerate 30 minutes to 1 hour. Melt chocolate. Dip balls in chocolate and place on waxed paper. Melt white chocolate. Put in small baggie. Cut a hole in the corner to drizzle over balls.

2010-09-03T06:59:00.000-07:00

Bruschetta by CK

1 (8 ounce) loaf French bread (Costco’s roasted garlic bread is wonderful)

1/4 cup softened cream cheese

1 - 2 tablespoons grated hard cheese (parmigiano or parmesan)

1 1 /4 cups chopped red tomato

1/4 cup thinly sliced onion

1/4 cup thinly sliced kalamata olives

1/4 cup chopped sweet peppers

1 tablespoon fresh, chopped basil

1/2 cup crumbled feta cheese

(These amounts are suggestions only. I keep chopping whatever’s available until there’s enough to cover all the bread. I often use a bigger loaf, too.)

Preheat broiler. Slice bread into 1/2 inch thick slices. Mix cream cheese and grated cheese. Spread a thin layer on each slice of bread. Place slices on a large cookie sheet or broiler pan.

Combine all vegetables and spices. Spoon onto bread slices. Sprinkle with feta cheese. Broil 3 to 4 minutes until bread is toasted and cheese is bubbly.

Gooey Butter Cake by Gena

1 box yellow cake mix

2 eggs

½ cup butter flavor Crisco or oleo

Mix above ingredients ( will be thick). May add 2 Tbsp oil. Spread in 9x13 pan.

8 oz softened cream cheese

3 cups powdered sugar

2 eggs

Mix and spread over cake mixture. Bake at 340 degrees for 35 to 40 minutes.

2010-08-27T09:07:00.000-07:00

Ham Pockets by CK

1 tube of Pillsbury Grand! Biscuits

1 ½ cups shredded Cheddar Cheese

3 cups cubed ham

Hot oven to 400 degrees. Flatten a biscuit in the palm of your hands, place on cookie sheet. Load half of the round with ham and cheese. Fold over to form a pocket. Press edges with a fork to seal.

You can place in the oven immediately, but I have found that allowing the biscuits to raise back up for about 10 minutes makes for fluffier pockets. Bake for about 15 minutes or until biscuits are golden brown.

Cubed Lunch Salad by BDM

In a large bowl combine:

2 medium tomatoes, cubed or 1 ½ c cherry tomatoes

1 medium cucumber, peeled and cubed

1 c fully cooked ham, cubed

1 cup Swiss cheese, cubed

4 green onions, sliced

Add 6 T ranch salad dressing and toss. Serve immediately.

2010-08-20T06:11:00.000-07:00

ORANGE JULI by CK

2/3 c. Frozen Orange juice concentrate, thawed
1/2 c. granulated sugar
10-12 ice cubes
1 c. milk
1 c. water
1 tsp. vanilla extract

Using in a blender process orange juice concentrate, sugar, ice cubes, milk, water and vanilla extract until smooth.

ORANGE JULI PIE by CK

Crust:

3 tablespoons butter
2 tablespoons orange marmalade
1 1/4 cup graham cracker crumbs
1/2 teaspoon cinnamon

Filling:

3 cups orange sherbet
3 cups frozen vanilla yogurt
1 cup Cool Whip

Preheat oven to 350°F.

Allow sherbet and frozen yogurt to sit at room temperature until slightly softened. In a microwavable bowl, melt butter with orange marmalade. Stir in cinnamon and graham cracker crumbs. Mix well. Spray a 9" pie pan with non-stick spray. Press crumbs evenly into pan along bottom and up sides. Bake at 350°F for 8-10 minutes, remove from oven and cool. Fold together softened sherbet, yogurt and Cool Whip. Spoon mixture into baked and cooled pie crust. Freeze 2 hours or until firm. Remove pie 10-15 minutes before serving. Serve topped with whipped cream or Cool Whip and shaved orange peel curls if desired. For a tropical flair, sprinkle with flaked coconut.

David’s Ambrosia - bdm

Mix until creamy:

1 carton thawed whipped topping

1 jar Kraft pimento cheese

Drain:

1 can mandarin oranges

1 can pineapple tidbits

Mix fruit into cream mixture along with 1 cup baby marshmallows.

2010-08-13T06:34:00.000-07:00

ICE CREAM DESSERT by CK

2 sticks butter
2 c. flour
1/2 c. oatmeal
1/2 c. brown sugar
1 tsp. salt

Melt butter and mix with other ingredients. Spread on cookie sheet and bake at 350 degrees for 15 minutes or until lightly browned. Cool and crumble. Butter a large Pyrex dish and add part of crumbs until they're 1/4 inch thick. Pour 1 jar Kraft Caramel Ice Cream Topping over the crumbs. Spread with 1/2 gallon vanilla ice cream (slightly softened). Top with remaining crumbs and chopped walnuts. Freeze.

Set out dessert for a few minutes to soften before trying to cut and serve.

Italian Beef Sandwiches by BDM

Stir together in slow cooker or crockpot:

1 jar pepperocini peppers with juice

1 package Good Seasons Italian dressing

1 package McCormick Au jus mix

¾ to 1 c water

Add a 3 lb beef roast

Cook on low until beef is tender. Shred meat and serve on hard rolls.

2010-08-06T06:57:00.000-07:00

Peanut Butter Cup Bars by CK

1 cup peanut butter

1 cup margarine (2 sticks)

3 ½ cups powdered sugar

2 cups crumbled graham crackers (30 2” squares)

1 cup chocolate chips

Mix peanut butter, margarine, sugar and graham cracker crumbs thoroughly. Pat into a 9x13 pan. Melt chocolate chips and spread over top. Cut into squares immediately.

2010-07-30T06:56:00.000-07:00

Recipes for 7-30-2010

FRENCH DIP SANDWICHES by CK

3 tbsp. butter
1/2 tsp. minced garlic
4 sandwich rolls, split horizontally
2 c. beef broth
12 oz. thinly sliced cooked sirloin tip steak

Melt butter in skillet, medium heat. Stir in garlic. Remove from heat, brush on cut side of rolls. Arrange buttered side up on baking sheet. Broil until lightly brown.

In same skillet simmer onions in the broth 10 minutes. Add meat and stir just until broth returns to a simmer. Strain broth into serving bowl. Put meat and onions on roll bottoms. Cover with top. Sprinkle parsley over broth and serve on the side as dipping sauce.

Broccoli Cauliflower Salad by BDM

Chop and mix: 4 – 6 green onions (or ½ c onion

1 bunch broccoli

1 head cauliflower

Add 1 bag frozen peas. Stir well.

Mix and pour over vegetables:

1 c Miracle Whip

¾ c sour cream

1 t salt

½ t garlic powder

2 t sugar

Toss lightly. If desired, top with a sprinkle of sunflower seeds.

2010-07-23T14:56:00.000-07:00

Frosted Chocolate Malt Cupcakes by CK

CUPCAKES

1.5 cups Bisquick mix

¾ cup sugar

1/3 cup unsweetened baking cocoa

¼ cup chocolate flavor malted milk powder

2/3 cup milk

¼ cup vegetable oil

1 tsp vanilla

2 eggs

Heat oven to 400 degrees. Line 16 regular size muffing cups with paper baking cups. In a large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Spoon evenly into muffin cups. Bake 15 to 20 minutes, or until toothpick comes out clean. Immediately remove from pan. Cool completely, about 30 minutes.

FROSTING

2 Tbsp chocolate flavor malted milk powder

2 Tbsp milk

2 cups powdered sugar

1 Tbsp unsweetened baking cocoa

¼ cup butter, softened

In medium bowl, stir together malted milk powder and milk; let stand 5 minutes. Add remaining frosting ingredients; beat with electric mixer on medium speed 1 to 2 minutes, or until smooth. Spread frosting over cup cakes. Press coarsely chopped malted milk balls on top of the frosted cupcakes.

Fresh Berry Delight by BDM

Graham cracker pie crust

Cream together: 1 cup powdered sugar

4 oz cream cheese, softened

4 oz frozen whipped topping, thawed

Spread in graham cracker crust. Top with 1½ cup fresh raspberries or strawberries. Refrigerate.

Cook and stir: ½ cup granulated sugar

2 T flour

1 small pkg matching fruit flavor Jello

½ cup water

Cook until thickened and bubbly. Continue cooking and stirring for one minute. Remove from heat. Cover and set aside to cool for ½ hour. Spoon cooked gelatin mixture over berries. Cover and Chill.

2010-07-16T09:17:00.000-07:00

7-16-2010

Fresh Fruit Salad by CK

1 cantalope
1 qt. fresh strawberries
3 bananas
1 can pineapple tidbits
1 qt. sliced peaches
1 (6 oz.) can frozen lemonade Prepare fruit into bite size pieces. Pour thawed lemonade concentrate over fruits and mix gently. Chill and serve.

Baked Boneless Pork Chops by CK

1/2 cup all purpose flour

2 tsp paprika

1 1/2 tsp salt

1/4 tsp pepper

2 lbs boneless pork chops

1/2 cup butter

1 minced small onion

1/2 cup minced green pepper

4 oz sliced mushrooms (drained)

2 cups milk

Juice of 1 lemon

Mix 1/4 cup flour, paprika, salt and pepper. Dredge chops lightly in mixture. Brown chops on both sides in butter. Transfer to shallow baking dish. Add onion, green pepper and mushrooms to skillet. Cook until onion is soft and golden. Stir in remaining 1/4 cup flour. Blend in milk, stirring constantly and cook until sauce is smooth and thickened. Remove from heat; stir in lemon juice. Pour sauce over chops. Bake, uncovered, in preheated oven - 350F for 1 hour.

Mom's Macaroni Salad by BDM

Boil 1 1/2 cups elbow macaroni until tender. Drain and cool in ice water immediately. Peel and slice 2 medium size cucumbers. Dice 2 good sized tomatoes. Stir vegetables into macaroni. Add: 1/2 tsp basil 1 tsp dried minced onion 1/4 tsp pepper 1/2 tsp salt 1/2 cup mayonnaise, Miracle Whip or salad dressing. Stir well, cover and refrigerate for several hours to allow flavors to blend.

2010-07-14T06:14:00.002-07:00

Vinegar Chocolate Cake - bdm

Sift together:

1 ½ c flour

¼ c cocoa

1 t soda

½ t salt

Add 1 c sugar and mix.

Mix: 1 c cold water

1/3 c salad oil

1 T vinegar

1 T vanilla

Add liquid to dry ingredients, beat until smooth.

Pour into a 9” square pan. Bake at 350 degrees

for 30 – 35 minutes. For 9” by 13” size double

all ingredients.

2010-07-14T05:52:00.000-07:00

FRUIT & CREAM LAYERED SALAD by CK

TOPPING:

3 oz. pkg. cream cheese, softened
8 oz. carton strawberry yogurt
1 tbsp. sugar
2 tsp. lemon juice
2 c. frozen whipped topping. thawed
1/2 tsp. almond extract

SALAD:

2 c. fresh blueberries
3 ripe peaches, peeled & sliced
2 c. fresh strawberries, halved
2 c. seedless green grapes
20 oz. can mandarin oranges, drained
2 tbsp. sliced almonds, toasted (opt.)

In small bowl, combine cream cheese, yogurt, sugar and lemon juice. Beat at medium speed until smooth. Add whipped topping and almond extract; continue beating until smooth and thick. Refrigerate.

In large glass serving bowl, layer blueberries, peaches and strawberries. Spoon on half of topping mixture. Layer on grapes and mandarin orange segments. Spoon remaining half of topping over top. Sprinkle with almonds.

Makes 24 (1/2 cup) servings. Contains only 80 calories per serving.

Any combination of fresh or canned fruit may be substituted.