I don't like to cook...but I have to anyway

Trailside Beans

2010-08-09T09:17:00.000-07:00

1/2 pound bacon, sliced in small pieces
1/2 pound ground beef
1/2 diced onion
1 diced red bell pepper
1 diced green bell pepper
Two 33 oz cans of pork and beans
1/2 cup brown sugar
1/4 cup worchestershire sauce
2 Tbsp white vinegar

Cook bacon and ground beef in a 12 inch dutch oven. Saute onion and peppers with meats until they are soft. Drain off excess oil. Add pork and beans, worchestershire sauce and vinegar. Stire well and cook for 90-120 minutes with coals. Check for moisture content ever 15 minutes, add water if necessary.

SO YUMMY!!!

Grandma's Banana Bread

2010-08-09T09:15:00.000-07:00

1 3/4 cup flour
1/2 tsp baking soda
1/2 cup shortening
2 eggs
1 1/4 tsp baking powder
3/4 tsp salt
2/3 cup sugar
1 cup mashed bananas

Cream shortening. Add eggs and sugar. Add dry ingredients alternated with mashed bananas. Bake at 350 for 1 hour.

You can also add nuts, chocolate chips, or baking cocoa.

Alisa's Chicken Pot Pie

2010-02-05T15:24:00.001-08:00

I leave out the pimientos and mushrooms...and add another bag of peas and carrots...sometimes I dice left over baked potatoes....it is so so yummy...and I use premade pie crusts, but you can use whatever pie crust you prefer...lately my kids favorite version is when I took grand biscuits, rolled one nice and flat and put it into an individual sized pie pan, then took another biscuit (the flaky kind and separated it into layers for the top....they love those individual ones...)

Chicken Pot Pies

½ cup onion chopped

½ cup fresh mushrooms chopped optional

¼ cup butter/margarine

1/3 cup flour

½ tsp salt

¼ tsp sage

1/8 tsp pepper

2 cups water

¾ cup milk

1 TB chicken bouillon granules

3 cups cooked chicken cubed

¼ cup pimientos optional

¼ cup parsley optional

1 pkg 10z peas and carrots frozen

1 cup croutons

(NOTE: - I used 9deep dish pie pans and this filled 2 I topped 1 with croutons, and 1 with pie crust. My family preferred the crust. I doubled this and made 4)

Cook peas and carrots according to pkg directions. Drain. In a saucepan cook onion and mushrroms in margarine until tender, but not brown. Stir in flour salt, sage, and pepper. Add water, milk, and chicken bouillon granules all at once. Cook and stir til thickened and bubbly. Cook and stir 1 2 minutes more. Stir in drained vegetables, chicke, pimento, and parsley. Place mixture into pie pans. Top with croutons or pie crust. (Freeze at this point.) To cook thaw and then bake in 250 degreen for 45 min 1 hour. Or until bubbly and crust is brown. I turned it up to 375 toward the end of cooking to brown the crust.

Shredded Pork

2009-05-06T18:01:00.001-07:00

Ingredients
4 cups water2 pounds boneless pork butt or pork roast

1 small onion1 teaspoon salt

1 tablespoon vegetable oil

1 cup (1 small) chopped onion

3 cloves garlic1 cup (7-ounce can) ORTEGA® Diced Green Chiles

1 1/2 to 2 tsp ground oregano

Salt and ground black pepper to taste

Directions
COMBINE water, pork, quartered onion and salt in large stockpot. Bring to a boil. Reduce heat to low. Cook, covered, for 1 1/2 to 2 hours or until meat is very tender. Remove pork. Strain broth; reserve 1/2 cup for meat filling (remaining broth may be refrigerated or frozen for future use). Shred pork.
HEAT vegetable oil in large skillet over medium-high heat. Add chopped onion, garlic and pork; cook, stirring occasionally, for 3 to 4 minutes or until onion is tender. Stir in reserved broth, chiles, oregano, salt and pepper. Cook, stirring occasionally, for 4 to 5 minutes or until heated through.
USE filling in burritos, tacos, tamales or tostadas.

Peanut chews

2009-05-06T18:00:00.001-07:00

Ingredients
1 cup dark corn syrup
1 cup sugar
1 cup smooth peanut butter
1-1/4 cup salted or dry roasted peanuts
5 cups corn flakes

Directions
Mix corn syrup and sugar in 3-quart heavy saucepan.
Bring to a full boil, stirring constantly.
Remove from heat; quickly stir in peanut butter.
Add peanuts and corn flakes, stirring to coat.
Press into buttered 13 x 9 x 2 inch pan.
Cool and cut into 48 pieces.

Northern style corn fritters

2009-05-06T17:58:00.001-07:00

Ingredients
3 egg yolks

1 2/3 cups drained canned corn kernels

1/2 tsp salt

1/8 tsp pepper

1/4 cup sifted all purpose flour

3 eggs whites, stiffly beaten

6 Tbs salad oil

Directions
Beat yolks until light, mix in corn, salt, pepper, and flour
Fold mixture into egg whites
Drop mixture by tablespoonfuls into hot oil in skillet
Cook on both sides until golden brown

Peanut butterscotch pretzel

2009-05-06T17:56:00.000-07:00

Ingredients
1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

1/3 cup creamy peanut butter

About 60 (3-inch) twisted pretzels

2 to 3 tablespoons sesame seeds

Directions
MICROWAVE morsels and peanut butter in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Dip about 3/4 of one pretzel in butterscotch mixture; shake off excess. Place on wire rack; sprinkle lightly with sesame seeds. Repeat with remaining pretzels. (If mixture thickens, microwave on MEDIUM-HIGH (70%) power at 10- to 20-second intervals, stirring until smooth).
REFRIGERATE for 20 minutes or until set. Store in airtight containers or resealable plastic bags.

noodle pudding

2009-05-06T17:55:00.000-07:00

Ingredients
1 8oz. package egg noodles

4 eggs

1/2 tsp salt

1/2 cup sugar

1/2 cup seedless raisins

2 cooking apples peeled and sliced

1/2 cup maraschino cherries in their juice

Directions
Preheat oven to 350
Cook according to package directions, noodles in salted water
Drain and rinse in cold water
Add eggs, salt to taste and sugar
Add the raisins, apples, and cherries
Mix and place in a two quart greased casserole
Bake for one hour

Berries and cream hot cereal

2009-05-06T17:54:00.000-07:00

Ingredients
4 cups fat-free milk
3/4 cups CREAM OF WHEAT Cereal (1-minute, 2 1/2-minute, or 10-minute stovetop cooking)
1/3 cup whipped cream cheese
1/4 cup sugar
2 cups blueberries or strawberries

Directions
Heat water to a boil in medium saucepan over high heat; slowly stir in cereal
Cook and stir for 3-5 minutes or until thickened
Blend in cream cheese and sugar
Stir in blueberries or strawberries
Serve immediately
Makes 6 Servings

creamy chocolate pudding

2009-05-06T17:53:00.000-07:00

Ingredients
6 tablespoons granulated sugar
1/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1/4 cup cornstarch
1/8 teaspoon salt
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Fat Free Milk
1/2 cup water
1 tablespoon butter or margarine
1/2 teaspoon vanilla extract

Directions
COMBINE sugar, cocoa, cornstarch and salt in medium saucepan. Add evaporated milk and water; whisk to blend.
COOK over medium heat, stirring constantly, for about 7 minutes or until pudding thickens (do not boil). Remove from heat; stir in butter and vanilla extract. Serve warm or cold.

Milk Chocolate Popcorn

2009-05-06T17:52:00.000-07:00

Ingredients
12 cups popped popcorn

1 can (12 oz.) salted peanuts

1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels

1 cup light corn syrup

1/4 cup (1/2 stick) butter or margarine

Directions
PREHEAT oven to 300° F. Grease large roasting pan. Line serving plate with waxed paper.
COMBINE popcorn and nuts in prepared roasting pan. Combine morsels, corn syrup and butter in medium, heavy-duty saucepan. Cook over medium heat, stirring constantly, until mixture boils. Pour over popcorn; toss well to coat.
BAKE, stirring frequently, for 30 to 40 minutes. Cool slightly in pan; remove to prepared serving plate. Store in airtight container for up to two weeks.

Rhubarb Upside down cake

2009-05-06T17:39:00.000-07:00

Click here for more rhubarb recipes.

1/4 cup butter or margarine
1 cup packed brown sugar
2 cups sliced fresh strawberries
2 cups chopped fresh rhubarb
1 box Betty Crocker® SuperMoist® yellow or French vanilla cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs

1.
Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange strawberries on brown sugar; sprinkle evenly with rhubarb. Press strawberries and rhubarb gently into brown sugar.
2.
In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter over strawberries and rhubarb.
3.
Bake 43 to 50 minutes or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down on pan; turn plate and pan over. Leave pan over cake 1 minute so brown sugar topping can drizzle over cake. Cool 30 minutes. Serve warm or cool. Store loosely covered at room temperature.

Rhubarb Squares

2009-05-06T17:35:00.000-07:00

I love love love rhubarb!

1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup cold butter or margarine, cut into small pieces
1 3/4 cups sugar
3 eggs
4 cups sliced fresh rhubarb
Whipped cream, if desired

1.
Heat oven to 350°F (325°F for dark or nonstick pan). Reserve 2 tablespoons of the cake mix. In large bowl, cut butter into remaining cake mix, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. In bottom of ungreased 13x9-inch pan, pat 2 1/4 cups of the mixture (if mixture is sticky, lightly flour hands). Reserve remaining crumbly mixture for topping. Bake 15 minutes. Remove from oven.
2.
In large bowl, beat reserved 2 tablespoons cake mix, the sugar and eggs with electric mixer on medium speed until creamy. Stir in rhubarb. Pour over partially baked crust. Sprinkle remaining crumbly mixture over top.
3.
Bake 45 to 55 minutes longer or until golden brown and center is set. Cool slightly before serving. Serve warm or cold with whipped cream. Store covered in refrigerator.

Hash brown casserole

2009-05-06T17:32:00.000-07:00

Ingredients
2 cans shredded cheddar cheese (8 ounces)

6 large eggs,

12 oz NESTLÉ® CARNATION® Evaporated Milk (1 can)

1 tsp salt

1/2 tsp ground black pepper

26 oz frozen shredded hash brown potatoes (1 package)

1 onion, (1 medium)

1 green bell pepper, (small)

1 cup diced ham

Directions
PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish.
COMBINE cheese, egg product, evaporated milk, salt and black pepper in large bowl. Add potatoes, onion, bell pepper and ham; mix well. Pour mixture into prepared baking dish.
BAKE for 60 to 65 minutes or until set.

Taco Spaghetti

2009-05-06T17:29:00.000-07:00

From the better homes and gardens website - my family LOVED this!!!

Ingredients
5 ounces packaged dried spaghetti, linguine, or fettuccine, broken
1 pound ground beef or ground raw turkey
1 large onion, chopped (1 cup)
3/4 cup water
1/2 of a 1-1/4-ounce envelope (2 tablespoons) taco seasoning mix
1 11-ounce can whole kernel corn with sweet peppers, drained
1 cup sliced pitted ripe olives
1 cup shredded Cojack or cheddar cheese (4 ounces)
1/2 cup salsa
1 4-ounce can diced green chilies, drained
6 cups shredded lettuce
1 cup broken tortilla chips
1 medium tomato, cut into thin wedges
Dairy sour cream (optional)
Directions
Cook pasta according to package directions. Drain pasta; rinse with cold water. Drain again.
In a 12-inch skillet cook ground beef or turkey and onion until meat is brown. Drain fat. Stir in water and taco seasoning. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally. Stir in cooked pasta, corn, olives, half of the shredded cheese, the salsa, and chilies.
Transfer mixture to a lightly greased 2-quart round casserole. Cover and bake in a 350 degree F oven for 15 to 20 minutes or until heated through. Sprinkle with remaining cheese.
Serve with shredded lettuce, tortilla chips, and tomato wedges. If desired, top with sour cream. Makes 6 main-dish servings.

Jello

2009-05-06T17:27:00.000-07:00

My friend Crysty shared this fabulous jello recipe with me. It was a huge hit with our family!

Mix a big package of strawberry jello with 2 c. HOT water, dissolve, and let set up in the fridge. When it's about half way set up, mix in a vanilla pudding mix (just the powder) and then mandarin oranges, fresh sliced strawberries, diced pineapple, and any other fruit you want.

Baked Oatmeal with Scrambled Eggs

2009-05-06T17:20:00.000-07:00

Lately I have been drooling over cheap and easy meals posted by $5 dinners. These are really inspiring (as well as a couple of other people) to try my hand at cooking from scratch once in awhile! I think I'll give this one a try!

Baked Oatmeal with Scrambled Eggs

Ingredients
2 eggs ($.16)
1/2 cup applesauce ($.20)
3/4 cup sugar ($.15)
1 cup milk ($.10)
3 cups of quick cooking oats ($1)
1 tsp salt
1 Tbsp baking powder ($.05)
2 Tbsp brown sugar ($.05)
1 tsp ground cinnamon ($.05)
2 cup fresh blueberries ($2)
Vanilla or plain yogurt, or cream, or milk ($.50)
8 eggs ($.64) On sale $.89 a dozen!!!
1/2 cup milk ($.05) On sale for $.75 a half gallon!!!
Salt/pepper

Directions

1. In large mixing bowl, whisk eggs, applesauce, sugar and milk. Once creamy, add oats, salt and baking powder and mix through. (If you wish to add in any fruits, add about 1 cup into the batter at this point.) **Gluten free: Use certified GF oats. They are expensive, but this dish would be worth it!

2. Pour batter into greased 9×13 baking dish. Sprinkle top with brown sugar and cinnamon. Bake at 350 for 30 minutes. Remove from oven and let cool for 5 minutes before serving. Don’t wait too long, as you want to serve it warm! Top with your preferred topping: vanilla or plain yogurt, or cream, or milk.

3. Just before taking the baked oatmeal out of the oven, whisk together eggs, milk, salt and pepper. Add to skillet over medium-high heat. Scramble to your likeness.

4. Serve warm Baked Oatmeal with Scrambled Eggs.

Cost $4.95

HSF Sour Cream Rolls

2009-01-28T11:31:00.000-08:00

Hairy Shoe Fairy's Sour Cream Rolls

(these are seriously the best! I had to steal the recipe from her so I would always know where to find it, and that was only after digging through her blog archives to find it, since I wasn't smart enough to save it the first time!)

1 pkg Yeast (or 2 1/4 tsp.)
3-3 1/2 C. Flour
2 Tbsp. Butter
1 C. Sour Cream (8 oz.)
1/2 C. Sugar
1/2 tsp. Salt
1/2 tsp. Baking Soda
1/2 C. Water
1 Egg

Combine 1 Cup of flour and all of yeast in a mixing bowl. In a saucepan combine butter, sour cream, sugar, salt, baking soda, and water over medium heat until sour cream and butter melt. Test on wrist so it’s warm - not hot or it will kill the yeast. Pour into bowl with flour and yeast mixture. Beat with electric mixer. Add egg. Beat on high for 3 minutes. Change to dough hooks. Start mixer and add the rest of the flour 1/2 cup at a time. It will pull away from the sides of the bowl, but not completely. When all mixed together pull dough out of the bowl and grease the bowl with shortening. Put the dough back in the bowl, then turn it over so both sides of the dough have been greased. Cover lightly with plastic wrap. Heat oven to the coolest temperature then turn off. Place bowl in the cooled oven to raise for 1 1/2-2 hours until dough doubles in size. Trust me, it gets huge. Take out of oven and punch into ball. Dump dough onto a floured surface, cover with a towel, and let it rest for 10 minutes. Divide the dough into three. Roll each division into a circle and use a pizza cutter to cut into 12 triangles (quarter then cut 3 slices from each quarter). Roll the triangles from big end to small (kind of like a cresent roll, but without the ends turned in). Place 2 dozen on a greased jelly roll pan and 1 dozen on a greased 9×13 pan. Spray waxed paper with cooking spray and cover the rolls. Put them back in the oven to raise another 30-45 minutes until they are your desired size. Take out of oven still covered and preheat oven to 350*. Uncover and bake (one pan at a time) for 10-20 minutes until golden brown. Rising time included it usually takes about 4 hours and makes 3 dozen good sized rolls.

Cafe Rio

2008-12-23T14:18:00.000-08:00

My sister sent me these, no idea where she got them. I LOVE Cafe Rio pork and can't wait to try these out soon!

CAFÉ RIO BAR

Tortillas
Shredded cheese
Café Rio Pork
Black or Pinto beans
Lime Rice
Red and Green leaf lettuce
Pico de Gallo
Guacamole
Fresh CilantroParmesan cheese
Fresh lime slice

Tomatillo Dressing

CAFÉ RIO PORK

1-1/2 – 2 cans caffeine free Dr. Pepper
2 lbs. pork roast or loin
1 c. sugar
1 t. dried mustard
1 t. cumin
1 t. minced garlic
1 7 oz. can chipotle chilies in adobo sauce (take out
chilies and throw away, only use the sauce)

Put all ingredients (except meat) in blender. Place meat in crock pot. Pour mixture over top. Cook on low for 6-7 hours. Shred meat and put back in juice for 2-3 hours on high.

TOMATILLO DRESSING

3-5 tomatillos
3 T. buttermilk ranch dressing mix
1 c. mayo
¼ t. cayenne pepper
½ c. sour cream
1/3-to ½ c. buttermilk
2 cloves garlic
1 to 1 ½ bunches cilantro
Blend in blender and chill

LIME RICE

In a large pot, bring to boil the following:

6 2/3 c. water
8 t. chicken boullion
½ bunch cilantro, chopped
2 t. cumin
2 small cans diced green chilies
1 T. lime juice
½ t. salt

In a saucepan sauté:
2 T. butter
1 yellow onion, chopped
4 cloves garlic, minced

Add onion and garlic to boiling water. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.

PICO DE GALLO

4 fresh tomatoes, chopped
1 white onion, chopped
¼ bunch cilantro, chopped
2 cloves garlic, minced
½ t. lime juice
1 t. salt
½ t. pepper

Combine ingredients together in medium bowl.

Cheese ball

2008-12-23T07:51:00.000-08:00

Thanks Syndee!

8oz. pkgs of cream cheese
1 8 1/2 oz. can of crushed pineapple drained (drain this REALLY well or you will have a dip and not a ball)
1 cup of chopped pecans (more is need to roll cheese balls in)
1/2 cup finely chopped green pepper
2 TBSP chopped green onion
1 tsp Lawrys Season Salt

Combine all ingredients. If it is too soft to form a ball, refrigerate two hours. Makes one large ball or two small one. Roll in chopped pecans if desired and refrigerate overnight.

Pecan Pie

2008-12-18T19:23:00.001-08:00

PW’s Pecan Pie
1 unbaked pie crust
1 cup white sugar
2 tablespoons brown sugar
1/4 teaspoon salt
1 cup corn syrup
1/3 cup melted butter (regular, salted)
3 eggs, beaten
1/4 teaspoon vanilla
1 heaping cup chopped pecans

Mix sugar, brown sugar, salt, corn syrup, butter, eggs, and vanilla together in a bowl. Pour chopped pecans in the bottom of the pie shell. Pour syrup mixture over the top. Bake pie at 350 degrees for 50 minutes, being careful not to burn pecans and crust.

Allow to cool for several hours or overnight. Serve in thin slivers.

Holiday Punch

2008-12-18T19:15:00.000-08:00

Traditional Holiday Punch

Fruity, fresh, and festive, this holiday punch is a sure hit at any gathering.
1 can of frozen Orange Juice
1 can of frozen Pink Lemonade
1 can of frozen Limeade
1 can of Pineapple Slices (in Juice)
2 (2 Liter) bottles of Ginger Ale

Completely thaw frozen juices. In a punch bowl, mix frozen juices. Add Pineapple Slices and juice from can, mix lightly. Add champagne. Serve and enjoy.

Dark Chocolate Brownie Cookies

2008-12-17T09:21:00.000-08:00

DARK CHOCOLATE BROWNIE COOKIES

1/2 cup butter

1 1/3 cup brown sugar

2/3 cup granulated sugar

4 egg whites

1/2 teaspoon salt

1 teaspoon vanilla

1 cup Dutch-processed cocoa

1/2 cup dark cocoa

1 1/2 cups flour, plus extra if needed

Cream butter and sugars. Mix in egg whites, salt and vanilla.

Add flour and cocoa all at once. Mix well, add more flour if necessary.

Place dough between two sheets of parchment paper. Roll dough 1/4-inch thick. Freeze dough for 4 hours, then use cookie cutters to cut into desired shapes. Bake 10 minutes at 350 degrees.

Glaze:

2 1/2 cups powdered sugar

3 tablespoons water

1 tablespoon butter

2 tablespoons corn syrup

1/2 teaspoon vanilla or almond extract

1/4 teaspoon salt

Combine ingredients in mixer bowl and mix until smooth and shiny. Place in decorator bag and pipe out onto the cookies. — Mary Jarvis, Bakers C & C

Kansas Caviar

2008-10-09T14:36:00.000-07:00

1 can black beans drained
1 can black-eyed peas drained
1 can shoepeg corn drained
1 can tomatoes and green chilis
4 bunches chopped green onions
1 bottle zesty Italian salad dressing

Mix beans, peas, corn, tomatoes and onions. Pour 1/2 to full bottle of the salad dressing over the mixture and refrigerate overnight. The next day, drain off as much of the dressing as possible and add fresh cilantro and hot pepper to taste. Mix well and serve with your choice of scooper.

Jeana's DA BOMB rolls

2008-10-09T06:49:00.000-07:00

Mix & let stand 20 minutes:
4 Tbsp Yeast,
2 Tbsp Sugar,
1 Cup Warm water.

Heat to lukewarm:
2 Cups milk,
2/3 cup butter or margarine,
1 Cup sugar,
4 tsp Salt.

Add to milk mixture:
4 beaten eggs.

Beat 4 Cups flour into liquid mixture. Add yeast mixture. Beat well. Beat in 5 -6 cups flour. Dough will be sticky. Beat / knead for 10 minutes. Cover & let raise til double. Stir down. Can shape into rolls now, or store in covered container for up to 5 days. At least 2 hours before you want to serve, take dough from fridge, shape, place on greased pans, brush w/ melted butter. Raise 1 1/2 hours. Bake at 375 degrees for 10 - 12 minutes. YUM!

Sister Peterson's Whole Wheat (or white) Bread

2008-09-19T13:12:00.000-07:00

This recipe makes 6 loaves of bread. See the bottom of post for smaller batches.

1. Turn on oven to lowest setting (170 degrees)
2. In a medium sized bowl, put 3/4 cup warm water, 1 tsp honey or sugar, 3 T. yeast. I like to set the bowl on my oven vent to really get the yeast foaming.
3. Grind your wheat (18-20 cups)
4. When the oven reaches temperature, turn it off.
5. In a Bosch mixer (or Kitchenaid) place the dough hook, 6 cups of water, 2 T. salt, 1/3 cup oil, 1/3 cup honey or sugar, 1 egg, and 3 cups white flour, put the lid on and mix on low.
6. Add 7 cupsof whole wheat flour, one by one.
7. Add the yeast
8. Add 4 more cups of whole wheat flour. Mix five minutes.
9. Turn mixer up to the next setting. Add 4-5 more cups of flour. Check to see if the dough is sticky. If it is, add another cup and mix again.
10. Mix for five minutes.
11. Turn off the mixer, loosen the lid and let raise for 15-20 minutes or until double in volume.
12. Push the dough down into the mixer, turn the mixer on #2 and let mix for 8 minutes.
13. Sanitize the counter. Grease the pans.
14. After 8 minutes, check to see that the dough is not too sticky (if it is, add more flour), otherwise, take the dough out and divide into 6 loaves.
15. Put the dough into the pans and place in the warm but turned off oven to rise for 15-20 minutes. Wheat bread should be at least raised to the level of the edge of the pan preferably a little higher.
16. Pull out the bread pans and turn the oven to 350.
17. When the oven is hot, bake for 28 minutes.
18. Cool on a wire rack and butter the tops when it's done.

For one loaf:
1 1/8 cup warm water (the 1/8 cup is for the yeast and 1 tsp honey)
3 cups flour
1 T honey
1 tsp salt
1 T oil or butter
1 1/2 tsp yeast
1 egg (omit if doing less than three loaves).

Ultimate Coffee Cake

2008-08-27T14:41:00.000-07:00

Ultimate Coffee Cake
(Thanks Shauna)

16 to 18 unbaked frozen dinner rolls
1 (3-ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted

The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap.

Let rise overnight at room temperature, about 8 to 10 hours.Preheat oven to 350 degrees F.

Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.

Italian Buttercream Frosting

2008-08-08T08:19:00.000-07:00

Italian Buttercream Frosting
1 1/4 c. plus 1/3 c. sugar
1/2 c. water
8 large egg whites, at room temperature
1 tsp. cream of tartar
1 1/2 lbs (6 stikcs) unsalted butter, cut into pats

Place the 1 1/4 c. sugar and the water in a saucepan. Stir to set the sugar and bring to boil over medium heat and wash the sides of the pan. Place the whites in a grease-free mixing bowl and whip until frothy. Add in the cream of tartar and continue to whip until soft peaks form. Add in the 1/3 c. of the sugar. Continue whipping until stiff, glossy peaks form. Meanwhile, keep boiling the sugar syrup until the temperature reaches 248 degrees F. When the syrup is ready, reduce mixing speed of the whites to medium and slowly pour in the hot syrup into the egg whites. Try not to get any of the syrup on the sides of the bowl or hard sugar balls may form in the meringue. Continue to whip until cooled, which may take up to 15 minutes. Add in the pats of butter and whip until combined, smooth and the butter is incorporated.

Pioneer Womans fresh green beans

2008-07-30T15:08:00.000-07:00

I had to save this here so I don't have to hunt it down there!
Fresh Green Beans, One Way
1 lb green beans
1 cup chopped onion
2 cloves garlic
1/2 cup chopped red bell pepper
2 tablespoons bacon grease (can substitute 1 T butter and 1 T olive oil)
1 cup chicken broth
1/2 to 1 teaspoon kosher salt (can substitute regular table salt; use 1/4 to 1/2 teaspoon)
Ground black pepper

Snap the stem ends of green beans, or cut them off in a big bunch with a knife if you’d like. Just don’t tell Granny. Melt bacon grease in a skillet over medium low heat. Add garlic and onions and cook for a minute. Then add green beans and cook for a minute until beans turn bright green. Add the chicken broth, chopped red pepper, salt, and black pepper. Turn heat to low and cover with a lid, leaving lid cracked to allow steam to escape. Cook for 20 to 30 minutes or until liquid evaporates and beans are fairly soft, yet still a bit crisp. You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can caramelize.

Have a wooden spoon handy to protect your fair share.

Jamaican Summer Salad

2008-07-28T20:03:00.000-07:00

Ingredients
1 large tomato
1 medium cucumber
1 small avocado
1 carrot
3 leaves of lettuce
1 slice pineapple (optional)
1 slice papaya (optional)
salt
black pepper

Directions
Dice tomato, cucumber and avocado, and combine in a bowl. Add a dash of salt and pepper. Cut carrot in thin strips and add to bowl. Next, add chopped lettuce leaves and diced pineapple and papaya to the bowl. Sprinkle olive oil or balsamic vinaigrette lightly over salad and toss with spoon. Enjoy!

Cucumber Ranch Steaks

2008-07-28T20:02:00.001-07:00

Ingredients
4 5 oz. ranch steaks
1/2 cup cucumber, seeded and finely chopped
1/4 cup prepared ranch dressing
1 Tbs garlic-pepper seasoning
1 small tomato, seeded and diced

Directions
Combine cucumber and dressing in a small bowl. Set aside. Press garlic-pepper seasoning evenly onto steaks. Grill steaks over medium heat for 9 to 11 minutes, turning once. Serve steaks with cucumber sauce and tomato. Serves 4.

Blueberry Cream Cheese Pie

2008-07-28T20:00:00.000-07:00

Ingredients
1 9in. graham cracker pie shell
8 oz. cream cheese
1 can sweetened condensed milk
1/4 cup Real Leamon Juice
1 can Blueberry Pie Filling (can use cherry or strawberry pie filling)

Directions
Mix cream cheese until soft, with no lumps. Add the sweetened condensed milk, blend well. Add lemon juice. Mixture will begin to thicken. Pour into pie crust. Top with pie filling. Place in refrigerator until well set, about 2 hours. This will make one 9in. pie

Berry Wonderful Trifle

2008-07-28T19:57:00.000-07:00

Ingredients
1 Pre-made Pound Cake (or can use lady's fingers cookies)
2 Cups Sliced Strawberries (or any type of berries)
2 teaspoons of vanilla / vanilla extract
(can use other type of extract, i.e lemon, etc.-depends upon ones own taste)
1 Large container of Cool Whip
1 Cup of Pecans (chopped into small pieces)

Directions
Start by using a deep bowl or container (preferably glass or clear so that you can see the pretty layers). Slice pound cake into 1/2 inch to 3/4 inch slices and when laying cake into container, cut slices of the cake into needed shapes so that the pieces of the cake will fill the entire layer and have no gaps. Start layering ingredients with the pound cake on the bottom. Drizzle a few drops of the vanilla extract over the entire layer of cake. Spread with about 1 inch of cool whip and then sprinkle with pecans over cool whip. Then, top with the strawberries. Repeat Layers 2 more times. On top of last layer, top the berries with remaining cool whip and sprinkle with remaining pecans. Decorate the top with a few berries in the middle (or however you like, BE CREATIVE!)

Hot Fudge Sauce

2008-07-28T19:56:00.001-07:00

Ingredients
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1/2 cup granulated sugar
2 tablespoons butter or margarine
2 tablespoons light corn syrup
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
2 tsp vanilla extract

Directions
COMBINE evaporated milk, sugar, butter and corn syrup in medium, heavy-duty saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook, stirring constantly, for 3 minutes. Remove from heat. Stir in morsels and vanilla extract until thickened and smooth.

SERVE over ice cream or cake. Store leftover sauce in refrigerator; reheat before serving. If needed, add water to thin to desired consistency.

NOTE: To make a thicker hot fudge sauce, reduce evaporated milk to 1 cup.

Loaded Potato Salad

2008-07-28T19:55:00.000-07:00

Ingredients
1 lB Of redskin potatoes diced into cubes with skin on
1 Dozen eggs boiled,and sliced
1 Red onion sliced
1 celery stalk sliced thin
1 jar of real bacon bits
about 4 tbs of mustard
1 quart of mayonaise
2 bags of shredded cheddar cheese

Directions
Boil diced potatoes and rinse with cold water, let cool. Boil eggs until done about 10 minutes, let cool and slice up. Put potatoes, eggs, onion, celery, bacon, mustard, and mayonnaise in a large bowl and mix all together. Add all cheeses, put in fridge until cool and enjoy.

Creamy Beef Stroganoff

2008-07-28T19:54:00.002-07:00

Ingredients
1 lb. beef sirloin steak, cut into strips, or ground beef
1 medium onion, cut into thin wedges
1 can (8 oz.) mushroom pieces and stems, drained
2 beef bouillon cubes
4 cups (8 oz.) medium egg noodles, uncooked
1 container (16 oz.) BREAKSTONE''S or KNUDSEN Sour Cream

Directions
Brown meat with onion in 1 tablespoon oil in large skillet.

Stir in 2-1/4 cups water, mushrooms, bouillon cubes and noodles. Bring to boil. Reduce heat to medium-low; cover. Simmer 10 to 12 minutes or until noodles are tender.

Stir in sour cream; cook an additional 2 minutes.

Mohogany Chicken Wings

2008-07-28T19:54:00.001-07:00

Ingredients
3 pounds chicken wings
1/2 cup soy sause
1/2 cup honey
1/4 cup molasses
2 tablespoons chili sauce
1 teaspoon ground ginger
2 cloves garlic, finely chopped

Directions
Place chicken in a shallow dish and mix together remaining ingredients, pouring all over the chicken. Cover and refrigerate for approximately 1 hour, turning twice. Now, preheat the oven to 375*.In a large baking dish, arrange wings in a single layer and bake about 50 minutes, flipping once. Enjoy! This makes a great snack!

Shrimp Salad

2008-07-28T19:53:00.001-07:00

Ingredients
1 pound cooked shrimp
2 cups cooked macaroni pasta
1/2 cup finely chopped celery & green onions
1 cup mayonnaise
1/2 cup shrimp cocktail sauce
1 heaping TBSP tarter sauce
1 teaspoon of sweet relish
salt and pepper to taste

Directions
Cook pasta according to box directions. Combine all ingredients and chill until ready to serve. Prep time: 10 minutes. Cooking time: 10 minutes. Makes 4 side servings.

Hashbrown casserole

2008-07-28T19:50:00.000-07:00

Ingredients
2 cups (8 oz.) shredded cheddar cheese
3 cartons (4 oz. each ) choles or 6 large eggs,
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pkg. (26 oz.) frozen shredded hash brown potatoes
1 medium onion,
1 small green bell pepper,
1 cup diced ham

Directions
PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish.

COMBINE cheese, egg product, evaporated milk, salt and black pepper in large bowl. Add potatoes, onion, bell pepper and ham; mix well. Pour mixture into prepared baking dish.

BAKE for 60 to 65 minutes or until set.

Lemon Ice

2008-07-28T19:49:00.001-07:00

Ingredients
2 cups sugar
3 cups water
2 tsp. lemon zest
1 1/2 cups lemon juice
1/2 tsp. vanilla

Directions
Mix all ingredients together in a saucepan, bring to a boil. Cool and freeze.

Frozen Mousse

2008-07-28T19:48:00.001-07:00

Ingredients
Crumbled chocolate chip or chocolate cookies (enough to cover bottom of pan)
1 8oz package cream cheese
1 can sweetened condensed milk
1 jar hot fudge sauce
3 TBSP brewed coffee
1 container whipped topping
chocolate chips (optional)

Directions
Spray 8 X 8 pan with cooking spray. Crumble cookies in the bottom. In a bowl, cream softened cream cheese. Add sweetened condensed milk and mix. Add hot fudge sauce and coffee. Mix well. Add thawed container of whipped topping and mix. Pour mixture over cookie crumbs. Freeze overnight. Cut and top with whipped topping before serving.

Banana Split Delight

2008-07-28T19:47:00.001-07:00

Ingredients
1 Large container of Cool-Whip
1 Large can crushed pineapple (drained well)
1 bag of mini marshmallows
4 medium banana's (sliced)
chopped nuts
chocolate Jimmies
maraschino cherries

Directions
In a large bowl combine cool-whip, crushed pineapple, marshmallows and sliced banana's. Mix all together, then when mixed well top with chopped nuts, sprinkle jimmies, and cherries halves. Refrigerate for an hour and then serve.

Jello fruit parfait

2008-07-28T19:46:00.001-07:00

Ingredients
1 large box sugar free orange jello
1 large box sugar free strawberry jello
1 15 oz. can mandarin oranges (thoroughly drained) in own juice
1 8 oz. container of sugar free cool whip

Directions
Make both packages of jello according to directions.Let set about 1 hour(just when it starts to thicken).Add the drained mandarin oranges breaking up the jello into pieces as you gently mix.Then add the cool whip.Return to refrigerator for about 1/2 to 1 hour.ENJOY!

Lemon Pillow Cake

2008-07-28T19:45:00.002-07:00

Ingredients
1 Lemon Cake Mix
1 can lemon pie filling
1 can lemon frosting
1 8 oz carton frozen whip topping

Directions
Mix cake mix according to package directions. Put in greased 9x13 pan. Drop dollops of pie filling from a spoon over top, until can is used. Bake according to manufacturer's directions. When cool, fold together can of frosting and whip topping. Frost cake. Store cake in refrigerator.

Light and fruity pie

2008-07-28T19:45:00.001-07:00

Ingredients
1 pkg strawberry jello
2/3 cup boiling water
2 cups ice cubes *approx 6*
1 8oz cool whip
1 cup diced fresh strawberries
1 prepared 8 or 9 inch graham cracker crust

Directions
Dissolve gelatin completely in boiling water stirring about 3 minutes. Add ice cubes and stir constantly until gelatin is thickened, about 2 to 3 minutes. Remove any ice that did not melt. Using wire whisk, blend in whipped topping; then whip until smooth. Fold in fruit. Spoon into crust. Chill 3 hours.

Ice Cream Muffins

2008-07-28T19:44:00.001-07:00

Ingredients
1 cup ice cream, any flavor
1 cup sifted self-rising flour

Directions
Butter 6 muffin cups. Preheat oven to 400°. Place ice cream in a small, deep mixing bowl and stir with wooden spoon until softened. Add flour, stirring until just mixed. Spoon equal amounts into muffin cups and bake for 18 to 20 minutes, until a toothpick inserted in the center comes out clean. Serves 6. Muffins may be frozen for later use.

Chocolate chip meringue nests

2008-07-28T19:43:00.000-07:00

Ingredients
4 large egg whites
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1 cup granulated sugar
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
2 tsp vanilla extract
2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
3 cups fresh fruit or berries (whole blackberries, blueberries or raspberries, sliced kiwi, peaches or strawberries)

Directions
PREHEAT oven to 300º F. Lightly grease baking sheets.

BEAT egg whites, salt and cream of tartar in large mixer bowl until soft peaks form. Gradually add sugar; beat until sugar is dissolved. Gently fold in 2 Cups morsels. Spread meringue into ten 3-inch nests with deep wells about 2 inches apart on prepared baking sheets.

BAKE for 35 to 45 minutes or until meringues are dry and crisp. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

For Chocolate Sauce : HEAT evaporated milk to boiling in medium, heavy-duty saucepan. Stir in 2 Cups morsels. Cook, stirring constantly, until mixture is slightly thickened and smooth. Remove from heat; stir in sugar, vanilla extract and salt.

DRIZZLE meringues with Chocolate Sauce and fill with fruit; serve immediately.

Pomegranate Smoothie

2008-07-28T19:42:00.000-07:00

Ingredients
2 oz Pomegranate Juice
6 oz nonfat yogurt
1 cup fresh strawberries
1 Handful of ice

Directions
Blend all ingredients together until the desired consistency is reached.

Fried corn on the cob

2008-07-19T13:50:00.001-07:00

corn on cob.
cornmeal and frying grease

Directions

Husk and clean corn on cob, wet it a bit, lightly roll in cornmeal and fry in skillet, do not use a lot of shortening, but do lightly fry until it starts turning a light yellow, you do not want it brown. It does not reheat

Toll House party mix

2008-07-19T13:48:00.000-07:00

Ingredients
2 cups toasted cereal squares
2 cups small pretzel twists
1 cup dry-roasted peanuts
1 cup (about 20) caramels
1 2/3 to 2 cups (11- to 12-oun NESTLÉ® TOLL HOUSE® Milk Chocolate, Butterscotch Flavored or Premier White Morsels

Directions
COAT 13 x 9-inch baking pan with nonstick cooking spray.
COMBINE cereal, pretzels, peanuts and caramels in large bowl.
MICROWAVE morsels in medium microwave-safe bowl on MEDIUM-HIGH (70%) power (100% power for semi-sweet chocolate morsels) for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Pour over cereal mixture; stir to coat evenly.
SPREAD mixture in prepared baking pan; cool for 30 to 45 minutes or until firm. Break into bite-size pieces.

grilled pineapple

2008-07-19T13:46:00.000-07:00

Ingredients

Full pineapple

Cinnamon

Sugar

Directions

Preheat BBQ grill. Cut the skin from the pineapple. You can either cook this whole or in thick strips of the fruits meat. Sprinkle desired amount of mixed sugar and cinnamon. Grilling time depends on weather the fruit is whole or cut. Remove from grill when it’s fully heated and slightly crisp on the outside. Cut into portions and serve. Should be full of juice and is excellent as a side with pork, ham or chicken. Enjoy!

Chocolate Chip Ice cream

2008-07-19T13:44:00.000-07:00

Ingredients
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 can (14-oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
4 cups half-and-half
1 tablespoon vanilla extract

Directions
HEAT 1 cup morsels and sweetened condensed milk in large, heavy-duty saucepan over medium heat, stirring constantly for 2 to 3 minutes until morsels are melted. Remove from heat. Gradually stir in half-and-half and vanilla extract.
POUR into ice cream maker. Freeze according to manufacturer's directions. Coarsely chop remaining morsels and add halfway through freezing.
ALTERNATIVELY, you can pour prepared ice cream mixture into 13 x 9-inch baking pan. Freeze for 2 hours or until almost firm. Spoon into large mixer bowl; beat until smooth but still frozen. Stir in chopped morsels. Return to pan; cover tightly. Freeze for 6 hours or overnight until firm.

Earthquake Cake

2008-07-19T13:36:00.000-07:00

Ingredients
1 box German chocolate cake mix or Devil's Food either one will work
1c. chopped pecans
1 c. coconut (Baker's Angel Flake coconut sweetened)
1( 8 oz.) package cream cheese softened
4 c. powdered sugar or ( 1 box powdered sugar)
1 stick butter ( room temp)
1 tsp. vanilla

Directions

Place coconut and pecans in bottom of a 13x9 baking dish that has been greased or sprayed with pam or other cooking spray.mix cake mix according to directions on box and pour over coconut and pecans, DO NOT STIR.In a seperate bowl mix together cream cheese, butter and vanilla, add powdered sugar and mix until creamy, drop by spoonfuls all around over cake. DO NOT STIR.

Bake at 350 degrees for 30-35 minutesmay serve warm or cold with vanilla ice cream or whipped topping

Cook Time: 35 Min

Servings: 12

Monkey Bread

2008-06-20T08:29:00.002-07:00

Ingredients
3 cans biscuits-10 count each
1 cup granulated sugar
1/4 cup brown sugar
1 cup chopped pecans
1 tbsp. cinnamon
1 stick butter-melted

DirectionsPre-heat oven to 350 degrees. Mix the cinnamon and sugars together very well in a bowl. Cut the biscuits into fourths with scissors. Dredge each in the sugar and cinnamon mixture. Put a layer of pecans in the bottom of a well greased Bundt Cake pan. Arrange pieces of biscuits on top of the pecans. Continue to layer pecans and dough. Sprinkle remaining sugar/cinnamon mixture over biscuits, then pour the melted butter over the top. Bake at 350 degrees for 30 minutes. Enjoy!

Pizza puffs

2008-06-20T08:29:00.001-07:00

Ingredients

1. 1 can of 8 biscuits
2. 3 Tbs pizza sauce
3. 1/2 cup mozerella cheese
4. 5 tbs garlic spread
5. Pam Cooking spray
6. paper muffin cups
7. 8 pepperoni slices

DirectionsPlace muffin cups into muffin pan. Cut your biscuits vertically so that you have a top and bottom. Spray your muffin cups with pam so they will not stick. Press one biscuit half into the muffin cup pressing it up the side of the muffin cup. Take your pizza sauce and drop it into the biscuit bottom. Then add your your pepperoni slice to each muffin cup. Sprinkle your cheese on top of the pepperoni. Place the other half of biscuit on top each muffin. drop a small amount of the garlic spread on top of each muffin. Bake at 350 for 10-12 minutes. These are delicious!

Chocolate chip pancakes

2008-06-20T08:21:00.000-07:00

Ingredients
2 1/2 cups all-purpose flour
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
1 tablespoon baking powder'
1/2 teaspoon salt
1 3/4 cups milk
2 large eggs
1/3 cup vegetable oil
1/3 cup packed brown sugar
Powdered sugar
Strawberries

Directions
COMBINE flour, morsels, baking powder and salt in large bowl. Combine milk, eggs, vegetable oil and brown sugar in medium bowl; add to flour mixture. Stir just until moistened; batter may be lumpy.
HEAT griddle or skillet over medium heat; brush lightly with vegetable oil. Pour 1/4 cup of batter onto hot griddle; cook until bubbles begin to burst. Turn and cook about 1 minute longer or until golden. Repeat with remaining batter.
SPRINKLE with powdered sugar; top with strawberries.

Pizzadillas

2008-06-20T08:19:00.000-07:00

Ingredients
Flour tortillas (any size)
Pizza or marinara sauce
Diced meat of your choice
Shredded Cheese
Grated Parmesan

Directions
Preheat oven to 350 degrees Spread Sauce on a flour tortilla. Cover with meat and shredded cheese. Top with another tortilla. lightly spread more sauce on top and sprinkle with grated parmesan. Bake in oven on 350 degrees until cheese is melted and tortilla is golden and crunchy. Approx 10-15 min depending on tortilla size. Ingredient options may vary upon taste.

Rosemary Potatoes

2008-05-19T06:16:00.000-07:00

Ingredients
1/4 cup olive oil
1 tablespoon dijon mustard
2 cloves garlic, sliced
1 1/2 teaspoons Paprika
1/4 teaspoon salt
1 tablespoon Rosemary
2 pounds new red potatoes, cut in half (or quartered if large)

Directions
In blender or food processor, combine oil, mustard, garlic, paprika, and salt; process until smooth. Add rosemary; pulse on and off just until blended. In large bowl, combine potatoes and oil mixture; toss to coat. Arrange in even layer in 13 x 9 inch baking pan.

Bake, uncovered, at 400 degrees F for 1 hour or until tender and lightly browned, stirring occasionally.

Peanut Butter Pretzels

2008-05-19T06:09:00.001-07:00

Ingredients
1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

1/3 cup creamy peanut butterAbout 60 (3-inch) twisted pretzels

2 to 3 tablespoons sesame seeds

REFRIGERATE for 20 minutes or until set. Store in airtight containers or resealable plastic bags

Curried Fruit

2008-05-19T06:07:00.001-07:00

Ingredients
29 oz can sliced peaches, drained
15 oz can pear halves, drained
15.5 oz can pineapple chunks, drained
10 oz jar red cherries, drained
1/2 cup golden raisins
1/2 cup slivered almonds
1/4 cup butter, melted
1/2 cup packed brown sugar
1 Tbs curryDirections

Place fruit, raisins and nuts in a 9 x 13-inch baking dish. Combine melted butter, brown sugar and curry. Spoon butter mixture over fruit. Cover and bake for 1 hour at 325°.

Chunky Cheese crock pot chicken

2008-05-19T06:04:00.001-07:00

Chunky Cheese Crock Pot Chicken

6 Boneless skinless chicken breasts - chunked (cut in cubes)
1 Stick butter - melted
½ package Dry Italian dressing mix

Place chicken in crock pot and top with butter and dressing mix. Cook on low for 4 hours.

Add:
8 oz package Cream cheese - chunked
1 can Cream of chicken soup

Continue cooking in crock pot on low stirring occasionally until everything melts together, usually about 1/2 hour. Serve over rice.

Yummy Strawberry Salad

2008-05-19T06:02:00.000-07:00

(stolen from Hairyshoefairy)

Yummy Strawberry Salad
1 Head lettuce - torn
1 Head spinach - torn
1 cup Mozzarella - grated
Crazins
Honey roasted peanuts
1 can Mandarin oranges - drained
1 carton Strawberries - sliced - can use fresh peaches, apples, pears, asian pears, etc.
Brianna’s poppyseed dressing

Combine everything in a large bowl and toss with dressing before serving.

Blackberry Chicken

2008-04-28T20:44:00.000-07:00

(Thanks Jenne!)

Blackberry Chicken

Mix 1/2 cup blackberry preserves(seedless), 1/2 cup salsa, 1 pkg. ranch dressing mix, 2 Tbl. soy sauce or Balsamic Vinegar. Pour over chicken pieces and bake at 375' until juices runs clear. Or you can use it just as a marinade and Grill, leave some sauce for brushing while it's on the grill.

Cranberry Tapioca

2008-04-11T07:39:00.001-07:00

Ingredients
1/3 cup sugar
3 Tbs MINUTE Tapioca
Dash salt
2 cups cranberry juice

Directions
Mix all ingredients in medium saucepan. Let stand 5 minutes.

Cook on medium heat, stirring constantly, until mixture comes to full boil. (Pudding thickens as it cools.) Remove from heat.

Cool 20 minutes; stir. Serve warm or chilled.

Whipped topping

2008-04-07T16:36:00.000-07:00

1 cup NESTLÉ® CARNATION® Evaporated Milk

1/4 to 1/2 cup powdered sugar

1 teaspoon vanilla extract

Directions

POUR evaporated milk into small mixer bowl; place beaters into mixture. Freeze for about 30 minutes or until ice crystals form around edge of bowl.

BEAT on high speed for 1 minute or until very frothy. Gradually add sugar and vanilla extract; continue beating for 2 minutes or until mixture is stiff. Serve immediately spooned over fresh fruit or your favorite dessert.

For Whipped Topping using NESTLÉ® CARNATION® Evaporated Lowfat or Evaporated Fat Free Milk, substitute evaporated lowfat milk or evaporated fat free milk for evaporated milk. Substitute 1 tablespoon lemon juice for vanilla extract; follow recipe for Whipped Topping.

For Whipped NESTLÉ® CARNATION® Evaporated Milk that holds up to 30 minutes: Sprinkle 1 teaspoon gelatin over 2 tablespoons water in small, microwave-safe bowl; let stand for 2 minutes. Microwave on HIGH (100%) power for 40 seconds; stir. Let stand for additional 2 minutes or until dissolved. Pour 1 cup NESTLÉ® CARNATION® Evaporated Milk or Evaporated Fat Free Milk and dissolved gelatin into small mixer bowl; follow recipe for Whipped Topping. Serve immediately or cover and refrigerate for up to 30 minutes.

Clafouti

2008-03-30T17:13:00.000-07:00

I found this recipe in Parade magazine, it looks SO good and it's healthy, too!

3 cups blueberries
2 tbsp candied ginger (chopped)
1/4 cup plus 1 Tbsp sugar
1 cup lowfat milk
3 eggs
1/2 cup flour
2 tsp vanilla extract
Block of chocolate, shaved (dark or bittersweet)

Preheat oven to 325. Butter a deep 10 inch pie plate or shallow baking dish. Arrange the blueberrieds and ginger in the bottom of the plate and springle with 1/4 cup of teh sugar. pour milk into a blender and add eggs, flour, vanilla, and remaining sugar. Blend until mixed. Pour batter directly from blender over the fruit. Bake for 25-30 nminutes or until calfouti is lightly browned on the edges. Top with shaved chocolate. Serve warm.

Chicken Roll ups

2008-03-26T15:57:00.000-07:00

From my "sista" Shelby... these are heavenly!!!

2 cups cooked chicken
1 8 ounce package cream cheese (soft)
4 ounces mushrooms (optional)
1 T. chives
1 pkg crescent rolls (I used two)

Whip cream cheese. Add chicken, mushrooms and chives. Put in crescent rolls and roll up.

1 egg
1 pkg chicken flavored stuffing

Beat egg. Crush bread crumbs in stuffing mix. roll stuffed crescents in egg wash then in bread crumbs and line in 9x13 pan. Bake at 375 for 25-30 minutes. Top with cheesy chicken gravy.

Cheesy Chicken gravy
1 can cream of chicken gravy
1/2 cup milk
1 cup grated cheese

Melt together in a saucepan. Pour over top of cooked roll-ups.

Pretzel salad

2008-03-26T09:25:00.000-07:00

2 cups crushed pretzels
3/4 cup melted butter
2 tbsp. powdered sugar
1 (8 oz.) cream cheese
1 (8 oz.) Cool Whip
1 cup powdered sugar
1 large box of raspberry Jello
2 pkg. frozen raspberries

Mix together pretzels, melted butter and the 2 tablespoons of powdered sugar. Then press in 9 x 13 inch pan. Bake 10 minutes at 350 degrees. Cool.

Mix cream cheese, Cool Whip and 1 cup of powdered sugar; pour over pretzel crust.Dissolve large package of raspberry Jello in 2 cups boiling water. Add 2 packages of frozen raspberries not drained. Mix well and pour over cream cheese. Chill for a couple of hours.

Chocolate Dream Cake

2008-03-18T13:45:00.000-07:00

From Prevention magazine

3/4 cup unsweetened cocoa powder
1/4 cup sugar
1/2 cup boiling water
1 16oz pkg Angel food cake mix
1 1/4 cup water
1 Tbsp instant coffee powder
1 1/2 cup skim milk
1 pkg whipped topping mix
1 pgs instant chocolate pudding mix

Preheat oven to 350. Line a 10x15 jelly roll pan with waxed paper. Whisk together cocoa, sugar, and boiling water. Cool to lukewarm.

Prepare cake mix per package directions, using 1 1/4 cups water and adding in cocoa mixture. Spread batter evenly in pan. Bake 20 minutes or until top looks dry. invert onto a large wire rack. remove the pan and waxed paper. Cool.

Dissolve the coffee in the milk (or omit it if you are me). Add whipped cream and pudding mix. Beat on low until moist. Beat on high until soft peaks form. Chill 5 minutes.

Cut cake into thirds. Cover each layer with topping and stack. Chill for 2 hours.

Peanut Chews

2008-03-17T13:36:00.000-07:00

Ingredients
1 cup dark corn syrup
1 cup sugar
1 cup smooth peanut butter
1-1/4 cup salted or dry roasted peanuts

Directions
Mix corn syrup and sugar in 3-quart heavy saucepan.
Bring to a full boil, stirring constantly.
Remove from heat; quickly stir in peanut butter.
Add peanuts and corn flakes, stirring to coat.
Press into buttered 13 x 9 x 2 inch pan.
Cool and cut into 48 pieces.

Carrot Pineapple Upside Down cake

2008-02-27T17:26:00.000-08:00

Found in the March 08 BHG magazine

1/3 cup packed brown sugar
2 Tbsp butter
1 Tbsp water
6-8 1/4 inch slices of fresh pineapple
2 cups flour
1 Tbsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
3/4 cup milk
3 carrots, finely shredded

Preheat oven to 350 degrees. Lightly coat a 9x9x2 inch baking pan with non stick cooking spray.

In small saucepan, combine brown sugar, 2 Tbsp butter, and water. Cook and stir over medium heat until mixture comes to a boil and is smooth. Pour in prepared cake pan, making sure to evenly coat the bottom. Arrange pineapple slices on top.

In medium bowl, combine flour, baking powder, salt, and nutmet. Set aside.

In large mixing bowl, beat 1/2 cup butter for 30 seconds. Gradually add sugar, beat until combined. Beat 2 more minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and 3/4 cup milk. Beat on low after each until combined. Stir in carrots. Spread batter over pineapple.

Bake 45 minutes or until golden and wooden pick comes out clean. Cool in pan for five minutes. Invert on platter. Cool 30 minutes.

Sesame chicken in pitas

2008-02-21T06:32:00.000-08:00

Ingredients
1/2 cup MIRACLE WHIP FREE Nonfat Dressing
1 Tbs soy sauce
1 Tbs toasted sesame seeds
1 tsp sesame oil (optional)
1/8 tsp ground ginger
1 cup chopped, cooked chicken
1/2 cup chopped pea pods
1/2 cup chopped red pepper
1/4 cup cashews
2 whole wheat pita bread rounds , cut in half

Directions
Mix dressing, soy sauce, sesame seeds, oil and ginger in large bowl until well blended.
Add chicken, vegetables and cashews; mix well. Spoon into pita pockets.

Salsa Barracho

2008-02-19T11:34:00.001-08:00

Ingredients
3 Tbs Butter
4 Clove garlic minced
4 Tbs Chili powder
3 Jalapenos diced
2 cups Pomi chopped tomatoes
2 Tbs Tomato paste
1/2 cup Beer

Directions
In non-aluminum pan, melt butter over medium low heat. Add the garlic,

chili powder, and jalapenos. Saute until the chili powder begins to foam.

Add remaining ingredients and bring to a boil. Simmer for 5 min. Remove

from heat.

Blueberry Raspberry soup

2008-02-19T11:33:00.001-08:00

Ingredients
1-1/4 cups blueberries
10 oz unsweetened, frozen raspberries, thawed
1/2 cup buttermilk
1/2 cup plain nonfat yogurt
1/2 cup vanilla flavored nonfat yogurt

Directions
Place 1 cup blueberries in a blender or food processor and process until very smooth. Pour through a strainer to remove skins. To strained blueberries, add buttermilk and plain yogurt, stirring to mix well. Refrigerate until thoroughly chilled. Place raspberries in a strainer. With the back of a spoon, press berries to remove juice and pulp. Discard seeds. Stir 1/2 cup vanilla yogurt into raspberries. Refrigerate until thoroughly chilled. To serve the soup, divide the blueberry mixture among two bowls. Divide the raspberry mixture in half and carefully add to one side of the blueberry mixture in each bowl. With the tip of a knife, swirl the blueberry and raspberry together. Garnish the soup with the remaining 1/4 cup blueberries.

Pico de gallo

2008-02-19T11:32:00.001-08:00

Ingredients
1 Box Pomi Chopped tomatoes
1/2 Red Onion Diced
1/2 Green Pepper Diced
1/2 Yellow Pepper Diced 3-4-5 or more cloves crushed garlic
Cilantro to Taste (or any fresh parsley)
Louisianna Hot Sauce to Taste
2 or 3 teaspoons (or more if you wish it spicier) Cajun Spice
1-2 small splashes lime juice

Directions
mix in bowl, chill and serve.

Chicken Salad Wraps

2008-02-19T11:31:00.001-08:00

Ingredients
1 boneless skinless chicken breast half, cooked, chopped
1/4 cup MIRACLE WHIP LIGHT Dressing or KRAFT Mayo Light Mayonnaise
1/4 cup green grapes, halved
1/4 cup chopped celery
2 KRAFT 2% Milk Singles with Added Calcium
2 flour tortillas (8 to 10 inch)

Directions
Mix chicken, dressing, grapes and celery.

Place 2% Milk Singles on tortillas.

Top evenly with chicken mixture; roll up.

Apple glazed chicken legs

2008-02-19T11:30:00.000-08:00

Ingredients
4 chicken drumsticks, skin-on or skinless
Marinade:
1/4 cup apple butter
1/4 cup molasses
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 apples, cored and sliced into eighths

Directions
In medium bowl, stir together all ingredients for the marinade. Add the drumsticks and toss to coat. Cover and refrigerate for 15 minutes. Preheat the broiler. Line a broiler pan with aluminum foil and then set the drumsticks in it. Broil for 13-15 minutes, turning the drumsticks occasionally and brushing them with marinade. Serve with apple slices.

Italian marinated steak

2008-02-19T11:29:00.002-08:00

Ingredients
1 bottle (16 oz.) KRAFT Italian Dressing , divided
1 sirloin steak or top round beef steak (1-3/4 lb.)
Hot cooked MINUTE White Rice (optional)

Directions
Reserve 1/2 cup dressing. Pour remaining dressing over meat in shallow dish or zipper-style plastic bag; cover.

Refrigerate 15 minutes to marinate. Drain; discard marinade.

Place meat on rack of broiler pan 4 to 6 inches from heat. Broil 10 to 12 minutes on each side or until cooked through, turning and brushing with reserved 1/2 cup dressing. Serve with rice, if desired.

Try serving with steamed fresh green beans and tomato slices drizzled with your favorite KRAFT Dressing, such as Caesar.

Baked Apples

2008-02-19T11:29:00.001-08:00

Ingredients
4 Small fresh apples
1/3 cup Any flavor sugar-free soda
Ground cinnamon, to taste

Directions
Wash apples and remove core, leaving about 1/2 inch on the bottom intact. Place in baking dish. Combine sugar-free soda and cinnamon and spoon it into the center of the apples. Cover with plastic wrap, vented on one corner. Microwave on high 4-6 minutes, rotating 1/4 turn after 2 minutes. Let stand 2 minutes before serving.

Down home sausage gravy

2008-02-19T11:23:00.003-08:00

Ingredients
1 pkg. (16 oz.) fresh breakfast sausage
2 tablespoons finely chopped onion
6 tablespoons all-purpose flour
2 cans (12 fl. oz. each) NESTLE® CARNATION® Evaporated Milk
1 cup water
1/4 teaspoon salt
Hot pepper sauce to taste
Hot biscuits

Directions
COMBINE sausage and onion in large skillet. Cook over medium-low heat, stirring occasionally, until sausage is no longer pink. Stir in flour; mix well. Stir in evaporated milk, water, salt and hot pepper sauce. Cook, stirring occasionally, until mixture comes to a boil. Cook for 1 to 2 minutes.

SERVE immediately over biscuits.

Pork chop and apple casserole

2008-02-19T11:23:00.001-08:00

Ingredients
1/3 cup sugar
2 Tbs flour
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
4 cups sliced peeled tart apples
8 pork chops, 1/2 inch thick
1 packet SHAKE ''N BAKE Seasoned Coating Mix for Pork

Directions
Mix sugar, flour, cinnamon and nutmeg. Add apples; toss to coat. Spoon into greased 13x9-inch baking dish.

Coat chops with coating mix as directed on package. Arrange in single layer over apples.

Bake at 425°F for 35 minutes or until cooked through.

Tuna Casserole

2008-02-19T11:22:00.001-08:00

Ingredients
1/2 cup sliced onion
1/3 cup chopped green pepper
1/4 cup butter
1 8oz. package of egg noodles
1 tsp salt
1/2 tsp pepper
10 1/2oz. can cream of mushroom soup
1 14oz. can diced tomatoes
1 can tuna
2/3 cups crushed potato chips

Directions
Saute sliced onions and green peppers in 1/4 cup butter

Cook noodles and drain

Add salt and pepper to cooked cream of mushroom soup

In a greased casserole, put half of the noodles, cover with half of mushroom soup, half of onion and peppers, 1/2 can of diced tomatoes, and 1/2 can of tuna.

Repeat in layers

Sprinkle seasoning and 2/3 cups crushed potato chips

Bake at 400 for 20-25 minutes

Makes 10 Servings

Swiss and Chicken Casserole

2008-02-19T11:21:00.001-08:00

Ingredients
4 cups chopped cooked chicken
1 pkg. (8 oz.) KRAFT Shredded Swiss Cheese
2 cups croutons
2 cups sliced celery
1 cup MIRACLE WHIP or MIRACLE WHIP LIGHT Dressing
1/2 cup milk
1/4 cup chopped onion

Directions
Heat oven to 350°F.

Mix all ingredients. Spoon into 2-quart casserole. Sprinkle with chopped walnuts, if desired.

Bake 40 minutes or until thoroughly heated. Makes 6 servings.

Makes 6 Servings

Chicken Stir fry

2008-02-19T11:20:00.001-08:00

Ingredients
2 Tbs cornstarch
2 Tbs lime juice
2 Tbs water
2 Tbs oil
1 boneless chicken breast, sliced
1/4 cup sesame seeds
1/4 cup green pepper, chopped
1 cup broccoli, cut diagonally
1 medium onion, sliced
2 Tbs fresh ginger, grated
1 - 2 starfruit, cut into stars
Soy sauce, salt & pepper to taste

Directions
Combine cornstarch, lime juice and water. Set aside. Heat oil over medium heat in a skillet or wok. Add chicken slices and sesame seeds, cook until sesame seeds are tan. Mix in green pepper, broccoli, onion and ginger. Stir until vegetables are slightly wilted. Add cornstarch mixture and continue to cook until sauce is thick and clear. Turn off heat, add starfruit slices and seasoning. Serve immediately over rice.

Chicken Normandy

2008-02-19T11:19:00.001-08:00

Ingredients
4 large boneless, skinless chicken breast halves
1/2 cup all-purpose flour
2 Tbs olive oil
1 Tbs butter
1 small onion, cut in thin wedges
1 clove garlic, minced
1 tsp fresh ginger root, finely minced
2 Granny Smith apples, cored and cut in wedges
1 cup apple cider
2 Tbs brown sugar
2 Tbs cider vinegar
1/8 tsp salt
1/8 tsp freshly ground pepper

Directions
Preheat oven to 350°F. In medium bowl, combine flour, salt and pepper. Coat chicken well with seasoned flour. In large heavy skillet, heat olive oil and butter over medium-high heat. Add chicken breasts to skillet and saute for 2 minutes on each side, just until golden. Remove chicken to casserole dish, arranging in single layer. Add onion, garlic and ginger root to the skillet; cook 1 minute. Stir in apple slices. Blend in cider, brown sugar and vinegar. Simmer on low heat 4 to 5 minutes. Pour mixture over chicken and bake for about 20 minutes. Remove from oven, serving at once. (If sauce does not thicken into glaze, remove chicken to plates and stir 1 teaspoon flour mixed with 3 tablespoons cider into casserole dish. Cook and stir over medium heat, just until thickened. Spoon over chicken and serve.)

Chicken and Rice Casserole

2008-02-19T11:18:00.001-08:00

Ingredients
2 cups cooked rice
2 cups shredded Monterey Jack Cheese
1-1/2 cups cooked, chopped chicken breast
12 oz can evaporated milk
1/2 cup finely chopped red onion
2 large eggs, lightly beaten
1/4 cup finely chopped cilantro
2 Tbs butter or margarine, melted
1 Tbs diced jalapenos

Directions
Preheat oven to 350°. Lightly grease a 2-quart casserole dish. Combine rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapenos in prepared dish; stir well. Bake for 45 to 50 minutes or until a knife inserted in the center of the casserole comes out clean. This casserole can be prepared and frozen for later use. Prepare as above, but do not bake. Cover and freeze for up to two months. Thaw overnight in refrigerator. Uncover. Preheat oven to 350°. Bake for 60 to 70 minutes or until a knife inserted in the center of the casserole comes out clean.

Oven Baked Chicken Paremesan

2008-02-19T11:16:00.002-08:00

Ingredients
6 boneless skinless chicken breast halves (about 2 lb.)
1 packet SHAKE 'N BAKE Seasoned Coating Mix -- Original Chicken
2 cups spaghetti sauce
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup KRAFT 100% Grated Parmesan Cheese
1 tsp dried oregano leaves (optional)

Directions
Coat chicken with coating mix as directed on package.

Place in 13x9-inch baking pan.

Bake at 400°F for 20 minutes or until cooked through. Top each chicken breast with sauce and cheeses. Sprinkle with oregano. Bake an additional 5 minutes or until cheese melts.

Swiss Steak Piperade

2008-02-19T11:16:00.001-08:00

Ingredients
1-3/4 pounds boneless beef chuck shoulder or eye or bottom round steaks, cut 3/4 inch thick
1 tablespoon vegetable oil
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 large onion, chopped
1 - 2 jalapeno peppers, thinly sliced
4 medium tomatoes, chopped
1/2 green bell pepper, cut into 1-inch pieces
1/2 yellow bell pepper, cut into 1-inch pieces
3 cups hot cooked pasta or rice

Directions
Heat oven to 325 degrees F. Heat oil in Dutch oven over medium heat until hot. Brown beef steaks. Pour off drippings. Season with salt, thyme and pepper.

Sprinkle onion and jalapeno peppers on steaks. Add 1/4 cup water; bring to a boil. Cover tightly and cook in 325 degrees F oven 45 minutes. Add tomatoes and bell peppers. Continue cooking, covered, 30 to 45 minutes or until steaks are fork-tender. Remove steaks; keep warm.

Cook juices over high heat 8 to 10 minutes or until sauce is slightly thickened, stirring frequently. Cut steaks into serving-size pieces; place in sauce. Serve over pasta.

Baked apple pancakes

2008-02-19T11:15:00.001-08:00

Ingredients
Nonstick cooking spray
1/2 cup NESTLÉ® CARNATION® Evaporated Milk
1/3 cup all-purpose baking mix
2 tablespoons granulated sugar
3 large eggs
2 tablespoons orange juice
1/4 teaspoon ground cinnamon
1 medium apple
1 tablespoon cinnamon-sugar

Directions
PREHEAT oven to 375° F. Spray 10-inch ovenproof skillet lightly with nonstick cooking spray. Place in oven for 10 minutes.

PLACE evaporated milk, baking mix, 1 tablespoon sugar, egg yolks, orange juice and cinnamon in blender; blend until smooth. Beat egg whites in large mixer bowl until soft peaks form; gradually add remaining sugar. Beat until stiff peaks form. Fold milk mixture into egg whites.

POUR batter into hot skillet. Gently push each apple slice about 1/2 inch into batter, peel side up, to form a spoke-like pattern around batter. Sprinkle with cinnamon-sugar. Bake for 10 to 15 minutes or until set. Serve immediately.

Double coated fried chicken

2008-02-19T11:14:00.003-08:00

Ingredients
7 cups Kellogg's Corn Flakes® (crushed to 1 3/4 cups)
1 egg
1 cup fat-free milk
1 cup all-purpose flour
1/2 tsp salt
1/4 tsp pepper
3 lb chicken pieces, (without or with skin) rinsed and dried
3 Tbs margarine or butter, melted

Directions
Place KELLOGG'S CORN FLAKES cereal in shallow dish or pan. Set aside.

In medium mixing bowl, beat egg and milk slightly. Add flour, salt and pepper. Mix until smooth. Dip chicken in batter. Coat with cereal. Place in single layer, in shallow baking pan coated with cooking spray or foil lined. Drizzle with margarine.

Bake at 350° F about 1 hour or until chicken is tender, no longer pink and juices run clear. Do not cover pan or turn chicken while baking. Serve hot.

Country style roasted chicken

2008-02-19T11:14:00.001-08:00

Ingredients
1 whole chicken, about 4 pounds
1 tsp salt
1/2 tsp black pepper
2 Tbs butter
1/2 cup extra virgin olive oil
1 lb white boiling onions, sliced very thin
1/3 cup dry sherry or dry white wine
1/4 cup chicken stock

Directions
Preheat oven to 400 F. Sprinkle chicken inside and out with salt and pepper. In roasting pan large enough to hold the chicken, melt the butter and olive oil together on the top of the stove, over medium-low heat. Add the onions; sauté gently, lowering heat if necessary to keep onions from browning. Cook 20 minutes until very soft. Push onions around the sides of the pan; place chicken in the middle of the pan. Pour sherry and chicken stock over chicken. Place in preheated oven and roast 30 minutes, basting once with the wine mixture. Lower heat to 350 F and continue roasting another 30 minutes, continuing to baste occasionally with juices in pan.

Chicken is done when meat thermometer inserted into the thickest part of the thigh registers 180 F. Remove chicken from oven; set aside to rest for 10 minutes before carving. If pan juices are too liquid, boil rapidly over high heat, taking care not to fry the onions.

Baked French Toast

2008-02-19T11:12:00.000-08:00

My mom made this for us when we paid her a visit recently. It was heavenly!

BAKED FRENCH TOAST CASSEROLE

1 loaf French bread
8 eggs
2 Cups half & half
1 cup milk
2 Tbs sugar
1 Tsp vanilla
¼ tsp ground cinnamon
¼ tsp nutmeg
Dash salt
Praline topping
Maple Syrup

Slice toast into 1” slices. Arrange in a well-buttered 9x13 cake pan in 2 layers –overlapping.

In a bowl mix eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg, salt and beat until well-blended but not too bubbly. Pour evenly over bread slices, spoon between slices.

Cover with foil and refrigerate overnight.

Heat over to 350
Spread praline topping over and bake 40 min until puffy and light golden.

PRALINE TOPPING

2 sticks butter
1 Cup packed brown sugar
1 cup chopped pecans
2 Tbs light corn syrup
½ tsp cinnamon
½ tso nutmeg

Combine and blend well.

Chocolate popcorn

2008-01-31T12:39:00.000-08:00

Who could resist this???

Ingredients
12 cups popped popcorn
1 can (12 oz.) salted peanuts
1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
1 cup light corn syrup
1/4 cup (1/2 stick) butter or margarine

Directions
PREHEAT oven to 300° F. Grease large roasting pan. Line serving plate with waxed paper.

COMBINE popcorn and nuts in prepared roasting pan. Combine morsels, corn syrup and butter in medium, heavy-duty saucepan. Cook over medium heat, stirring constantly, until mixture boils. Pour over popcorn; toss well to coat.

BAKE, stirring frequently, for 30 to 40 minutes. Cool slightly in pan; remove to prepared serving plate. Store in airtight container for up to two weeks.

Shrimp Tostadas

2008-01-27T10:18:00.001-08:00

There isn't a real recipe for this... it is simply what we did...

Mix your favorite pico de gallo (we used Pioneer Woman's recipe) with some chopped up shrimp and avacado, add in some extra lime juice, and serve over crispified corn tortillas. It was SO SO GOOD!!!

Toasted Almond Muffins

2008-01-25T19:02:00.000-08:00

Preparation Time: 15 minutesServings: 18 muffins
Ingredients
2 1/2 cups all-purpose baking mix
1 1/2 cups (12 fluid-ounce can NESTLÉ® CARNATION® Evaporated Milk
1 cup granulated sugar
1/3 cup vegetable oil
1 large egg
1 cup sliced almonds
1 cup sifted powdered sugar
1 to 2 tablespoons orange juice

Directions
PREHEAT oven to 375° F. Grease or paper-line 18 muffin cups.
COMBINE baking mix, evaporated milk, granulated sugar, vegetable oil and egg in large mixer bowl. Beat on high speed for 30 seconds or until blended. Fold in 3/4 cup almonds. Spoon batter into prepared muffin cups, filling 2/3 full.
BAKE for 15 to 18 minutes, or until wooden pick inserted in center comes out clean. Remove to wire racks to cool completely.
COMBINE powdered sugar and orange juice in small bowl. Spread over each muffin; sprinkle with remaining almonds.

Down home sausage gravy

2008-01-15T20:50:00.001-08:00

Pioneer woman has a great recipe for this on her cooking site, but this is the recipe of the day that gets e-mailed to me from my local grocery store... and it looks good, too. And oh, how I am a sucker for biscuits and gravy!

1 pkg. (16 oz.) fresh breakfast sausage
2 tablespoons finely chopped onion
6 tablespoons all-purpose flour
2 cans (12 fl. oz. each) NESTLE® CARNATION® Evaporated Milk
1 cup water
1/4 teaspoon salt
Hot pepper sauce to taste
Hot biscuits

Directions
COMBINE sausage and onion in large skillet. Cook over medium-low heat, stirring occasionally, until sausage is no longer pink. Stir in flour; mix well. Stir in evaporated milk, water, salt and hot pepper sauce. Cook, stirring occasionally, until mixture comes to a boil. Cook for 1 to 2 minutes.
SERVE immediately over biscuits.

Aebleskivers

2007-12-28T09:15:00.000-08:00

Danish Pancake puffs... these are cooked in an Aebleskiver pan, or a pancake puff pan like I got for Christmas!

2 Cups sifted flour
3 eggs
1 tsp baking powder, heaping
2 Cups sour milk (I put 2 T vinegar then add milk until it reaches 2 cups)
1 tsp salt
1 Tbl sugar

Separate eggs and beat. Fold in beaten egg whites last. If sweet milk is used, omit soda.

(I just dump everything in the bowl and mix it up and I never sift the flour. But I always used the sour milk - it's not the same without it. Our favorite way to eat them is with powdered sugar.)

Thanks for the recipe, Shauna!

Cranberry Chicken

2007-12-14T18:00:00.000-08:00

4 chicken breasts (depending on the size. Some of those mongo Costco ones only need two).
1 package of Lipton Onion Soup Mix
1 Can Cranberries
1 small bottle of Russian Dressing.

Mix everything together so that each breast is equally coated with the cranberry sauce.This can be frozen for a later meal, or baked at 375 for one hour in a baking dish. (cook with foil for 50 minutes and uncovered for ten)

(Thanks Lucy! We love this meal. Although I use Catalina dressing instead of Russian as I can't find Russian dressing around here. I also cooked it in the crock pot.)

BBQ Pork Wraps

2007-12-02T20:42:00.000-08:00

1 lb. boneless pork chops or loin, cut into strips
1 medium onion , sliced
1 green pepper , sliced
1 red pepper , sliced
1 cup KRAFT or BULL''S-EYE Barbecue Sauce
4 flour tortillas (10 inch) or 8 flour tortillas (6 inch)

Directions
Heat 2 tsp. oil in nonstick skillet on medium-high heat. Add pork; cook and stir until browned. Stir in onion and peppers; cook and stir until pork is cooked through and peppers are crisp-tender.

Stir barbecue sauce into pork mixture. Reduce heat; cook until thoroughly heated. Divide mixture equally among tortillas; roll up.

Tip! Make It Easy: To easily slice pork into strips, partially freeze pork before slicing.

Shredded Pork Filling

2007-11-13T06:34:00.000-08:00

Ingredients
4 cups water
2 pounds boneless pork butt or pork roast
1 small onion
1 teaspoon salt
1 tablespoon vegetable oil
1 cup (1 small) chopped onion
3 cloves garlic
1 cup (7-ounce can) ORTEGA® Diced Green Chiles
1 1/2 to 2 tsp ground oregano
Salt and ground black pepper to taste

Directions
COMBINE water, pork, quartered onion and salt in large stockpot. Bring to a boil. Reduce heat to low. Cook, covered, for 1 1/2 to 2 hours or until meat is very tender. Remove pork. Strain broth; reserve 1/2 cup for meat filling (remaining broth may be refrigerated or frozen for future use). Shred pork.
HEAT vegetable oil in large skillet over medium-high heat. Add chopped onion, garlic and pork; cook, stirring occasionally, for 3 to 4 minutes or until onion is tender. Stir in reserved broth, chiles, oregano, salt and pepper. Cook, stirring occasionally, for 4 to 5 minutes or until heated through.
USE filling in burritos, tacos, tamales or tostadas.