Anderson/Hatgidakis/Nelson?Metcalf: Recipes

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APPETIZERS
BLT Dip
Brazilian Cheese Bread
Cheesy Spinach Wheels
Chili's Boneless Buffalo Wings
Confetti Bites
Hot Chicken Dip
Hot Spinach and Artichoke Dip
Olive Bread
Popcorn with Lettuce
Ranch Dip
Ricotta Cheese
Ryan's Radical Salsa
Shrimp Spread
Savory Baked Tofu
Snickers Dip
Spiced Tea

BREAKFAST
Caramel Nut Breakfast Ring
Country Breakfast Casserole
Indian Porridge
Lindsey's Amazing Omelettes!
Yeasted Belgian Waffles

MAIN DISHES
Asian Chicken Stir Fry
Baby Back Ribs
Bacon Ranch Chicken in Crock Pot
Balsamic Chicken in Crock Pot
Beef & Noodles in crock pot
Cabbage Rolls
Chicken Alfredo Casserole
Chicken & Red Potatoes in Crock Pot
Chicken Breasts in Wine Sauce
Chicken Cordon Bleu
Chicken Florentine Artichoke Bake
Chicken Goulash
Chicken Kisses
Chicken with Artichokes
Cincinnati 5-Way Chili
Cranberry Pork Chops
Creamy Spinach Tomato Tortellini
Honey Garlic Chicken
Italian Sausage Calzones
Italian Sausages w/Peppers & Onions
Italian Seasoned Chicken with Potatoes
Jambalaya
Lemon Pepper Salmon
Layered Ham and Cheese Potato Bake
Linguine with Shrimp Scampi
One-Pan Dinners
Pasta with Italian Sausage and Peas
Pecan Crusted Chicken
Pesto Chicken & Ravioli
Pizza
Porcupine Meatballs in Crock Pot
Roast Chicken with Potatoes, Lemon and Asparagus
Runzas
Shrimp Fajitas
Slow-Cooked Beef Short Ribs
Spinach and Cheese Stuffed Shells
Sweet & Sour Chicken
Thai Peanut Pasta
The Best Chili You Ever Ate

SIDE DISHES
Corn Pudding
Crock Pot Mashed Potatoes
Glazed Carrots
Green Bean & Potato Salad
Hot Off the Grill Potatoes
Hash Brown Casserole
Onion-Ring Patties
3 Bean Casserole

DESSERTS AND SWEETS
Banana Bread
Banana Cake
Berry Bliss Cake
Brownie Bites
Caramel Flans
Caramels
Cheesecake Cake
Cherry Brownie Delight
Chocolate Cookies
Chocolate Marshmallow Cookies
Cinnamon Almonds
Cream Cheese Ice Cream
Cream Cheese Mints
Creme Brule
Dirt Cake
French Strawberry Cake
Gingerbread Cookies
Glazed Cake
Harvest Cake with Skillet Fruit
Hummingbird Cake
Lemon Raspberry Jello
Maple Pecan Pie Bars
Marshmallows
Neiman Marcus Cookies
PB & J Shake
Peanut Butter Balls
Peanut Butter Bars
Peanut Butter Bites
Pear Bread
Pineapple Pecan Cookies
Poached Pears in Raspberry Sauce
Pound Cake
Pumpkin Bars
Raspberry Bake
Raspberry Cr. Cheese Coffee Cake
Sand Art Brownies
Scotchroos
S'More Cups
Soda Fountain Treats
Sour Cream Peach Pie
Swedish Brownies
White Cookies

SALADS
Black Bean & Corn Salad
Green Salad with Winter Fruits
Layered Spinach Salad
Salad from Macaroni Grill
Spring Pasta Salad

BREADS and SANDWICHES
Amanda & Ryan's Bagel Sandwiches
Egg Sandwich
French Dip Sandwiches in Crock Pot
Marsha's Favorite Sandwich
Onion Dill Bread
Pecan and Red Onion Bread

SOUPS and STEWS
Artichoke Cream Soup
Baked Potato Soup
Cantaloupe Soup
Cheeseburger Soup in Crockpot
Chilled Mango and Cucumber Soup
Creole Shrimp Soup
Layered Soup Mix
Tortellini Tomato Soup
Runza Soup
Vegetarian Moroccan Stew


Spring Pasta Salad

10 oz. (3-1/2 cups) uncooked large shell pasta (conchiglie)
2 cups peeled and chopped cucumber
1 1/4 cups sliced radishes
1 cup chopped green bell pepper
1/4 cup diced sweet yellow onion
1 cup peeled, sliced carrots
3/4 cup reduced-fat mayonnaise
1/3 cup sugar
1 tsp dill
1 Tbs white vinegar

Cook pasta according to package directions. Rinse and drain in cold water.
In a large bowl combine cucumber, radishes, green bell pepper, onion, carrots, and cooked pasta.
In a medium bowl stir together mayonnaise, sugar, dill, and vinegar. Stir into pasta mixture, tossing gently to coat.
Cover and refrigerate several hours before serving.
Gary

French Strawberry Cake

1 stick butter
1 1/4 cups sugar
2 eggs
1 tsp vanilla
1 1/3 cups flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup sour cream
16 oz fresh strawberries

Mix sugar and butter on high until fluffy, about 3 to 5 minutes.
Add eggs and vanilla. Add dry ingredients and sour cream. Fold in sliced strawberries.
Spread in round 9 inch cake pan.
Sprinkle sugar on top.
Bake at 350 for 35 to 40 minutes.
Karen

Pecan and Red Onion Bread

1 Cup + 1 Tbs warm milk
1/4 Cup room-temperature butter
1 1/2 tsp sugar
1 1/2 tsp salt
1/2 Cup chopped fresh red onion
3/4 Cup chopped pecans (or walnuts)
3 Cups bread flour
1 package yeast (2 1/2 tsp)

Add ingredients in order listed to bread machine: regular cycle, 2-pound loaf.
Gary

Onion Dill Bread

Mix together and warm:
1/4 Cup water
3/4 Cup cottage cheese
3/4 Cup sour cream
3 Tbs sugar
3 Tbs minced dried onion
2 Tbs whole dill seed
1 1/2 Tbs butter

Add warmed liquid mix to bread machine, then add

3 1/3 Cups flour
1 pkg yeast (2 1/2 tsp)
1/4 tsp baking soda
1 unbeaten room-temperature egg

Bread machine, regular cycle, 2-pound loaf. Be ready to add a bit more flour if the dough looks too wet during mixing.
Gary

Onion-Ring Patties

These easy-to-make patties taste like the old-fashioned onion rings that nobody makes any more.

3/4 cup flour
1 tablespoon sugar
1 tablespoon cornmeal
2 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
2 1/2 cups chopped onions
shortening or oil for frying

In a large bowl, mix all dry ingredients, then add milk and stir. This will give you a thick batter.
Add onions and mix until well blended.
Heat 1/2 inch oil in skillet over medium high heat. Drop batter by tablespoons into the hot oil.
Flatten slightly with the back of a spatula, then brown on both sides until crispy, golden brown.
Drain on paper towel, sprinkle salt to taste.
If you want, you can add 1/4 cup crumbled, cooked bacon to the batter before cooking. Or, 1/4 cup green pepper, 1/4 cup cooked mushroom, or sprinkle cheddar on top after you have finished cooking. But they're great all by themselves.
Gary

Four one-pan dinners

Each of these dinners can be prepared on one cookie sheet, with the meat placed in the middle and the two vegetables arranged on either side (except for the Shrimp Fajitas).

LEMON PEPPER SALMON
Marinade:
1 Tbs lemon juice
2 Tbs olive oil
2 crushed garlic cloves
1 tsp onion powder
1 tsp dijon mustard
salt and pepper

On a foil-lined cookie sheet, place
--4 salmon pieces
--sliced zucchini and halved cherry tomatoes
--asparagus

Paint salmon with marinade. Salt and pepper the vegetables and lightly toss with olive oil.
Bake at 400 for 15 minutes.

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HONEY GARLIC CHICKEN
Marinade:
3 Tbs olive oil
2 Tbs honey
1 Tbs dijon mustard
4 crushed garlic cloves
1 Tbs Italian seasoning

On a foil-lined cookie sheet, place
--4 chicken breasts
--cubed potatoes
--halved brussels sprouts

Salt and pepper the chicken, then coat both sides with marinade. Salt and pepper the vegetables and lightly toss with olive oil.
Bake at 400 for 30 minutes.

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SHRIMP FAJITAS
On a foil-lined cookie sheet, mix:
--1 1/2 pounds raw shrimp
--3 bell peppers, sliced
--1/2 red onion, sliced
--1 tsp chili powder
--1/2 tsp onion powder
--1 tsp garlic powder
--1/2 tsp cumin
--1 tsp paprika
--salt and pepper

Bake at 450 for 8 minutes, then broil for 2 minutes.
Serve with soft flour tortillas, guacamole, and sour cream.

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BABY BACK RIBS
Mix and coat 1 rack of ribs with:
1 tsp black pepper
1 tsp chili powder
1 tsp paprika
2 tsp cumin
2 tsp garlic powder
2 tsp salt

Wrap ribs with foil and bake on a cookie sheet at 375 for 2 hours.

Remove foil from ribs, place them back on the cookie sheet, and paint them with barbecue sauce.

Add to sheet:
--ears of sweet corn
--green beans

Salt and pepper the vegetables, then lightly toss with olive oil.
Bake at 500 for 10 minutes.

Click here to watch the video!
Gary

Layered Ham and Cheese Potato Bake

5 potatoes, peeled
2 teaspoons salt
1 teaspoon pepper
8-10 slices ham
7-8 slices mozzarella cheese
5 slices bacon, cooked and crumbled
1/2 cup parsley, chopped
2 cups shredded mozzarella cheese
1 cup heavy cream
2 eggs

--Preheat oven to 350.
--Slice the peeled potatoes into quarter-inch slices.
--Season the potatoes with salt and pepper, tossing them til they are evenly coated.
--Press a layer of potatoes evenly into the bottom of a greased, square baking pan.
--Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
--Follow with another layer of potatoes, then the remaining ham and sliced cheese.
--Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top.
--Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
--In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese.
--Bake for about 40 minutes, until the cheese is a deep golden brown.
--Cool slightly, slice, then serve.
Grandma

BLT Dip

1 pound of bacon, cooked and crumbled
1 8-oz package of softened cream cheese
1&1/2 cups of sour cream
1 envelope (1 oz) Ranch Dip mix
3 to 4 cups of shredded lettuce
2 cups of halved grape tomatoes
Optional topping of chopped green onions and shredded cheddar cheese

Combine cream cheese, sour cream and dip mix with a mixer. Spread onto a pretty plate or into a small casserole or glass pie plate. Cover and refrigerate for at least an hour. Sprinkle with lettuce, cheese, tomatoes, bacon, and green onions. Serve with crackers or pita chips.
Marsha

Snickers Dip

2 eight ounce packages of softened cream cheese
1/2 cup of brown sugar
1 8-oz container of Cool Whip
6 Snickers bars, chopped

Use a mixer to blend cream cheese and brown sugar until smooth. Mix in cool whip. Fold in most of the chopped Snickers. Refrigerate for a few hours. Before serving, top with remaining candy and drizzle with caramel. Use sliced apples, pretzels and graham crackers for dipping.
Marsha

Runza Soup

2 lbs lean ground beef
2 bags chopped cabbage
1 onion, chopped
6-8 cups chicken or beef stock
1 pkg (16 oz) mini gnocchi

Now, the great taste of runzas in convenient soup form!

Brown the ground beef in a large pot. When all the pink is gone, add the chopped onion and cabbage and cook down for a few minutes until the onions are becoming translucent. Add the stock and simmer for 20 minutes or so. Add gnocchi and simmer for another 2-3 minutes. Season with salt and ground black pepper. Makes lots.

I think the chop on the bagged cabbage was a bit too fine when I made this (the cabbage got kind of lost in the soup), so the next time I might use a regular head of cabbage and give it a coarser chop myself. Should taste the same, though.
Gary

Creamy Spinach Tomato Tortellini

1 20-oz pkg three cheese tortellini (preferably the refrigerated kind)
2 Tbsp butter
2 cloves garlic, minced
3 Tbsp all-purpose flour
1 tsp onion powder
1 1/4 cups milk (I used 2%, anything but skim works fine)
1/2 cup heavy cream
1 14.5-oz can petite diced tomatoes (undrained)
1 1/2 cups (packed) chopped fresh spinach
3 Tbsp chopped fresh basil
2 tsp chopped fresh oregano (or 1/2 tsp dry)
Salt and freshly ground black pepper
6 Tbsp finely shredded parmesan, plus more for serving
Red pepper flakes, for serving (optional)

Cook tortellini according to directions listed on package.

Meanwhile, in a large and deep skillet or saucepan, melt butter over medium heat. Add garlic and saute 30 seconds, then add flour and onion powder and cook, stirring constantly, 1 minute. While whisking, slowly pour in milk and cream, then whisk until smooth. Cook, stirring constantly, until mixture begins to simmer, then add tomatoes, spinach, basil and oregano. Season with salt and pepper to taste. Cook several minutes longer until sauce has thickened and spinach has wilted. Add parmesan cheese and stir until melted. Remove from heat.

Toss prepared and drained tortellini into sauce mixture (note that as the pasta rests, the sauce will seem thicker and it will sort of soak into the noodles. So, if you won't be serving it for 10 minutes or so you can stir in some pasta water, milk or cream to thin it out if desired). Serve warm sprinkled with additional parmesan cheese if desired and optional red pepper flakes.
Amanda

Vegetarian Moroccan Stew

SPICES:
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp kosher salt
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground turmeric
1/8 tsp curry powder
VEGETABLES:
1 Tb butter
1 sweet onion, chopped
2 cups finely shredded kale
4 14-oz cans of organic vegetable broth
1 15-oz can garbanzo beans, drained
1 14.5-oz can diced tomatoes, not drained
5 large potatoes, peeled and diced
2 large sweet potatoes, peeled and diced
4 large carrots, peeled and chopped
1 cup dried lentils, rinsed
1/2 cup dried apricots, chopped
1 Tb honey
1 tsp ground black pepper
1 Tb cornstarch

1. Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a bowl.
2. Melt the butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5-10 minutes. Stir in kale and spice mixture. Cook until kale begins to wilt and spices are fragrant, about 2 minutes.
3. Pour the vegetable broth into the pot. Stir garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey into the broth, and bring to a boil. Reduce heat to low and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season with black pepper to taste.
4. Dissolve the cornstarch in water, stir into stew and simmer until thickened, about 5 minutes.
Donna

Marshmallows

.75 oz unflavored gelatin (3 envelopes of Knox)
1/2 cup cold water
2 cups sugar
2/3 cup lt corn syrup
1/4 cup water
1/4 tsp salt
1 tablespoon vanilla

Line 9 x 9 pan with wax paper -- and spray with Pam.
Sprinkle gelatin over 1/2 cup cold water, let sit for 10 minutes.
Combine sugar, corn syrup and 1/4 cup water. Boil hard for 1 minute.
Pour boiling mixture over gelatin.
Mix on high speed for 12 minutes. Add vanilla.
Spread in pan -- put greased saran wrap on top and seal.
Let sit overnight.
Combine equal parts of sugar and cornstarch (about 1/2 cup).
Cut into squares and roll in mixture -- store in airtight container.
Karen

Ricotta Cheese

I have tried to make homemade ricotta and left the kitchen cursing. BUT this recipe works! It makes 2 cups of silky, creamy ricotta cheese and it is so good served w/a nice seed bread, or crackers, drizzled w/ honey and chopped nuts. I have been spreading it on a mediterranean olive bread with a sprinkle of kosher salt.

Take a large stainless steel pan and add 5 C of whole milk and 2 C heavy cream (do not use ultra pasteurized) and 1 T kosher salt. Bring to a boil over medium heat, stirring occasionally. After milk boils, remove from heat and add 4 T white vinegar and juice of 1 lemon. Allow to thicken undisturbed; this takes from 20-30 minutes. Line a colander with a damp cheesecloth and place over a bowl. Pour thickened milk mixture into the cheesecloth and allow the milk to separate from water (curds from whey.) Remove water from the bowl from time to time. (This will take a while, so do not be in a hurry.) Finally, tie the top of the cheesecloth and let the water continue to drain, maybe over the sink or over the bowl, just keep the cheesecloth raised. After the ricotta has set, remove the cheese from the cheesecloth and put into a bowl to chill. It is fine for use now, but sets better for the next day. It would also be good for use in your favorite lasagna recipe.
Marsha

Hummingbird Cake

1 pkg. yellow cake mix
1 8oz. can crushed pineapple w/juice
2 mashed ripe bananas
1/2 C water
1/2 C canola oil
3 eggs
1 t vanilla

Mix all together, bake @ 350 in 9x13-inch pan for 30-40 min. Top w/ cream cheese or buttercream frosting.
Marsha

S'More Cups

7 graham crackers -- crushed
1/4 cup powdered sugar
6 tablespoons butter -- melted
4 hershey bars
12 large marshmallows -- cut in two

Preheat oven to 350. Mix crackers, pwd sugar and butter. Place 1 tablespoon in mini muffin pan -- press firmly. Bake 4-5 minutes. Put 1 section of hershey bar and 1/2 marshmallow on hot crust, return to oven for 1-2 minutes. Drizzle with additional chocolate if desired (I didn't -- had plenty as is).
Karen

Beef & Noodles in crock pot

1 10.75 ounce can condensed cream of mushroom soup
1 10.75 ounce can condensed cheddar cheese soup
1 1.25 ounce package Lipton Beefy Onion soup mix
3 lbs stew meat (we did much less) (do not need to brown meat first!)

Pour cream of mushroom soup, cheddar cheese soup & onion soup mix into crock pot & mix well. Add beef. Cover & cook on low 8 hours. Serve over egg noodles.
Amanda

Italian Seasoned Chicken with Potatoes in Crock Pot

4 boneless, skinless chicken breast
1/2 cup Italian salad dressing
1 tsp Italian Seasoning (or mix basil, oregano, crushed red pepper & 1/2 cup grated parmesan or Romano cheese)
4-6 medium potatoes peeled & cut into wedges or thick slices

Place chicken on bottom of crock pot. Sprinkle with half the Italian dressing, spices & grated cheese. Put potatoes on top & or around chicken. Sprinkle with rest of dressing, spices & cheese. Cook on low 6-8 hours until chicken is done & potatoes are tender.
Amanda

Balsamic Chicken in Crock Pot

4-6 boneless, skinless chicken breasts
2 14.5 ounce can diced tomatoes
1 onion thinly sliced, not chopped
4 garlic cloves
1/2 cup balsamic vinegar
2 tblsp olive oil
1 tsp each: dried oregano, basil & rosemary
1/2 tsp thyme
Ground black pepper & salt to taste preference

Pour olive oil in bottom of crock pot. Place chicken breasts, salt & pepper on each breast. Place sliced onion on top of chicken. Put all dried herbs & garlic cloves on top. Pour on vinegar & top with tomatoes. Cook on low 8 hours, serve over angel hair pasta. (This looks & smells like an Olive Garden meal!!)
Amanda

French Dip Sandwiches in Crock Pot

4 lb roast (we asked meat dept which would be best for these sandwiches) (this is a lot of meat, we had leftovers)
10.5 ounce can condensed French onion soup
10.5 ounce can beef broth
12 oz ginger ale

Cook on low for 9 hours. Slice thin & serve on French rolls & use the sauce for dipping.
Amanda

Chicken & Red Potatoes in Crock Pot

4 boneless, skinless chicken breast
2 tsp poultry seasoning (I found at WalMart, not HyVee)
8-10 small New Red Potatoes with peels
1 can cream of chicken soup
8 ounces sour cream

Sprinkle chicken with poultry seasoning & place in sprayed slow cooker. Arrange potatoes around chicken. Combine soup, sour cream & good amount of pepper in separate bowl, spoon over chicken. Cover & cook on low 8 hours.
Amanda

Bacon Ranch Chicken in Crock Pot

4 boneless skinless chicken breasts
2 tbsp real bacon bits
1 tsp minced garlic
1/2-1 package ranch dressing mix
1 can cream of chicken soup
1 cup sour cream

Combine bacon, garlic, ranch dressing mix, soup & sour cream in a separate bowl, mix well. Place chicken in crock pot & cover with the above soup/sour cream mixture. Cook on low 8 hours. Shred chicken a bit & serve over egg noodles.
Amanda

Cheeseburger Soup in Crockpot

1 lb ground beef, browned
6 to 7 diced potatoes
1 lg onion, diced
1 can cream mushroom soup
1 can chicken broth
salt pepper

Mix altogether in crock pot cook for 6 to 7 hrs, then add 1 cup cheddar cheese. Let melt. Let sit for 20 minutes. Enjoy.
Amanda

Cincinnati 5-Way Chili

For the chili:
2 T chili powder
2 t cumin
1 t oregano
1 t cinnamon
2 t salt
2 t pepper
2 T olive oil
3 diced onions
1 C diced celery
1 T chopped garlic
2 lbs. ground beef
2 cans diced tomatoes (28 oz each)
1 can tomato paste

Brown beef in olive oil, drain grease and add onions, garlic and celery and cook till soft. Add remaining ingredients and simmer or cook in a crock pot until chili is thick and rich.

For the other 4 ways you will need:
1 box of spaghetti cooked and drained and mixed with olive oil to prevent sticking
2 cans of kidney beans cooked and drained of juice
2 C of shredded cheddar cheese
1 C of diced onions

I like to serve this buffet style with large soup bowls and set out in order the spaghetti, the chili, the beans, the cheese and the onions. Cincinnati 5-Way has all 5 layers in your dish, but you can have it any number of ways you like.
Marsha

Chilled Mango and Cucumber Soup

2 cups 1/4-inch-diced fresh mangoes
2 cups orange juice
2 tablespoons extra-virgin olive oil
1 seedless cucumber, cut into 1/4-inch dice
1 small red bell pepper, seeded and cut into 1/4-inch dice
1 small onion, cut into 1/4-inch dice
2 medium garlic cloves, minced
1 small jalapeno pepper, seeded and minced (optional)
3 tablespoons fresh lime juice
2 tablespoons chopped fresh parsley, basil or cilantro
Salt and freshly ground black pepper

Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve.
Emily

Savory Baked Tofu

This is a savory -- almost meaty -- tofu that you can add to stir-fry, or put in a sandwich, or just eat on its own.

The more moisture you can first get out of your tofu, the better your success with this; so start off with a block of firm or extra-firm tofu. Then press it for at least an hour to squeeze out as much liquid as you can. I put the tofu block on a plastic cutting board with one end slightly propped up so it would drain into the sink, then put a plate on the tofu weighted with a couple of cans from the cupboard. This will make your tofu ready to absorb the marinade:

1/4 cup soy sauce
1 Tbs peanut oil
1/2 tsp balsamic vinegar
3 cloves garlic, finely chopped

Slice the tofu into half-inch thick slices, put the slices in a bowl or pan and pour the marinade over them. Let them marinate (in the refrigerator) for at least an hour.

After marinating, bake the tofu on a cookie sheet for 35 minutes at 375, then flip the pieces and bake for another 10 minutes. Let it cool, and it's ready. Good stuff, and only around 30 calories a slice!
Gary

Chicken with Artichokes

Season 1/2 lb. chicken tenders (or one boneless, skinless chicken breast) with salt and pepper and garlic. Place in a greased pie plate, top with 14 oz. quartered artichoke hearts (canned or frozen) and top with a mixture of 2 T olive oil, 2 T parmesean cheese, 2 T bread crumbs (I use panko) and 2 T lemon juice. Bake at 350 for 30-40 minutes. Easy, low fat, low carb and delicious. Great with rice.
Marsha

Sour Cream Peach Pie

3/4 C sugar
2 T flour
1/4 t salt
1 C sour cream
1 egg
1/2 t vanilla
2 C canned peaches (drained)
1 frozen pie shell

Combine sugar, flour and salt. Beat sour cream, egg into flour mixture; add sliced peaches. Pour into unbaked pie crust. Bake at 400 for 15 minutes and then turn oven down to 350 and bake for another 30 minutes. Remove from oven and prepare pie topping.

Topping:
1/3 C sugar
1/3 C flour
1/4 C softened butter
1 t cinnamon

Mix ingredients and sprinkle on top of pie. Return to 400 oven and bake for 10 more minutes. Sprinkle top of pie with chopped pecans and return to oven for another 10 minutes.
Marsha

Creole Shrimp Soup

1 Tbs olive oil
1 chopped onion
1 chopped bell pepper
1 rib celery, chopped
2 C vegetable broth
1 15 oz. red kidney beans, drained
1 14 oz. can chopped tomatoes
1 t basil
1 t black pepper
12 oz. bag of frozen shrimp (large, 40 count)

Heat oil in a soup pan and cook onion, celery and pepper. Add spices and veg. broth, tomatoes, and beans. Simmer for 30 minutes. Bring to a boil and add shrimp, cook a couple of minutes and serve. Serves 4. 210 calories, 5 grams fat.
Marsha

Cherry Brownie Delight

brownies
maraschino cherries
miniature marshmallows
mint leaves
toothpicks

Cut brownies into bite-size pieces. Push a toothpick through a marshmallow and then stick it into a brownie. Then put a cherry on the top of the toothpick. Then put a leaf on top of that. (You can eat the leaf.) Eat.
Teghan

Roast Chicken with Potatoes, Lemon and Asparagus

1 1/2 pounds new potatoes, halved
3 tablespoons butter, cut into small pieces
Coarse salt and ground pepper
1 package cut-up whole chicken (about 3 pounds)
1 bunch asparagus (1 pound), trimmed and cut into 2-inch pieces
1 lemon, cut into 8 wedges
6 sprigs fresh thyme or rosemary

1. Preheat oven to 475 degrees. Place potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.
2. Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.
3. Scatter asparagus, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.
Samantha

Brazilian Cheese Bread

1 egg (room temperature)
1/3 cup olive oil
2/3 cup milk
Scant 1 1/2 cups tapioca flour
1/2 cup grated cheese, your preference
1 teaspoon of salt

Preheat oven to 400. Grease or non-stick spray a mini-muffin pan. Put all the ingredients into your blender and pulse til smooth. Pour batter into muffin pan, filling the cups not quite full. Bake for 15-20 minutes, until they puff up (like popovers) and are lightly browned. Remove from pan and cool on a cooling rack.

I doubled the recipe and it made over three dozen. The batter can be stored in the refrigerator for up to a week. The original recipe recommended Mexican farmers cheese (queso fresco), but you can use almost any kind you like; I used a mixture of Monterrey Jack and cheddar. I'd like to try a smoked cheese, and also a sharp cheddar. You might find the tapioca flour in a well-stocked supermarket, but you will certainly find it in an organic food store. (It's gluten-free.) They have a very nice chewy texture, and can be matched up with anything -- sweet or savory. These are best when eaten warm but they're also good cooled. (Microwave them for a few seconds to bring back the chewy texture.) Very easy, and very good!
Gary

Swedish Brownies

4 eggs
1 C melted butter
2 C sugar
2 C flour
1/4 t salt
2 t almond extract
1/2 C sliced almonds (optional)

Beat eggs till light and fluffy, add sugar and salt, beat a little, fold in flour and almond flavoring. Pour into greased 9x13 pan. Sprinkle top withnuts, sugar and cinnamon. Bake at 325 for 30 minutes.
Marsha

Caramel Flans

Oven 325. Serves 4.

1/3 C sugar + 1/3 C sugar (sugar is used in 2 separate parts)
3 beaten eggs
1 1/2 C milk
1 t vanilla
cinnamon to sprinkle

Caramelize sugar: In a heavy 8 inch skillet cook 1/3 C sugar over medium-high heat till sugar begins to melt, skaking skillet occasionally to heat sugar evenly. Do not stir. Once the sugar starts to melt, reduce heat to low. Cook a few minutes more till all of the sugar is melted and golden, stirring now as needed with a wooden spoon.

Immediately divide caramelized sugar among 4 six oz. custard cups, tilting cups to coat bottoms evenly. Let stand for 10 minutes.

Meanwhile, combine eggs, milk, the other 1/3 cup of sugar and vanilla. Beat until well combined but not foamy (a wire wisk will do). Divide egg mixture among custard cups and sprinkle with cinnamon, place cups in a baking dish and place baking dish on oven rack from 325 degree oven. Pour boiling water into the baking dish to a depth of one inch. Bake for 45 minutes or until a knife inserted near the center of each flan comes out clean. After baking, remove cups carefully from water. Cool slightly on a wire rack (or cool completely in cups and cover and chill in fridge). To unmold, loosen edges of flan with a knife and then invert on a dessert plate, turn plate over and remove cup.
Marsha

Peanut Butter Balls

1 small jar peanut butter
1/2 cup margarine
2 tsp vanilla
1 lb powder sugar
24 oz. pkg chocolate almond bark

Stir peanut butter, margarine, vanilla, and sugar together, shape into balls. Dip in melted chocolate almond bark.
Karen

Pumpkin Bars

2 C flour
2 C sugar
1 t baking soda
2 t baking powder
1 C canola oil
4 eggs
2 t each cinnamon and nutmeg
1 (15 oz) can pumpkin puree

Beat with mixer till well blended. Bake in 15 X 10 jelly roll pan for 30 minutes @ 350. When cool frost with frosting.

1 (4oz) pkg cream cheese
1 stick of butter
2 T milk
2 t vanilla
3 C powdered sugar

Mix well and spread on cooled bars.
Marsha

Chicken Florentine Artichoke Bake

8 oz. bow tie pasta
1 small chopped onion
1 T butter
2 eggs
1 1/4 C milk
1 t Italian seasonings
2 C cooked chopped chicken
2 C shredded Monterey Jack cheese (I used pepper jack)
1 14 oz. can of artichokes (drained and quartered) (we like artichokes, so I used 2 cans)
1 10 oz. pkg. frozen chopped spinach, thawed and drained
1/2 C oil packed dried tomatoes, drained and chopped (I used a container of tomato bruschetta topper which contained sundried tomatoes and olive oil)
1/4 C Parmesan cheese
1/2 C bread crumbs
1 T melted butter
1/4 t crushed red pepper flakes (optional but I used it)

Preheat oven to 350. Cook pasta according to package direcions and drain. Cook onion in butter till tender, set aside. In bowl mix together eggs, milk, and seasonings (I also add some salt and pepper). Stir in chicken, jack cheese, artichokes, spinach, tomatoes, half of the Parm cheese, cooked pasta and onion. Transfer to a greased baking dish. Bake (covered) for 20-30 minutes. In small bowl combine remaining Parm, bread crumbs and melted butter. Sprinkle mixture over pasta dish. Bake uncovered an additional 10 minutes or until golden brown.
Marsha

Harvest Cake with Skillet Fruit

1 C flour
1 t baking powder
1 t cinnamon
1/4 t baking soda
1/4 t salt
3/4 C white sugar
1/4 C brown sugar
3/4 C canned pumpkin
2 eggs
1/4 C canola oil
1/2 C shredded carrots
1/3 C buttermilk

Heat oven to 350. Grease 8 X 8 in. square pan, line bottom w/ parchment paper, grease and lightly flour paper. Combine dry ingredients, stir together wet ingredients and mix with dry. Transfer to pan and bake for 30 to 35 min. Cool a bit and then flip onto serving plate. When cake is cool frost top with

Buttercream Frosting:
Beat 1/4 C butter (soft) with 1 C powdered sugar, add 2 t milk and 1 t vanilla.

Skillet fruit:
Melt in large skillet 3 T butter and 2 T sugar, add 2 sliced red pears, 2 sliced apple and 1/2 C crasins. Cook till softened but not mushy, then add 1/2 C orange juice and cook a bit longer, let stand at least 10 minutes. Serve over cake, this is awesome.....
Marsha

Olive Bread (Gateau Au Jambon Et Aux Olives)

1 C flour
1 Tb baking powder
4 eggs (lightly beaten)
1/2 C olive oil
1/2 t black pepper
8 oz. smoked ham cut into small cubes
1 1/2 C grated swiss cheese
3/4 C green pitted olives

Preheat oven to 350. Mix flour and baking powder in bowl. Add eggs, oil and pepper. Fold in ham, cheese andolives. Spread in greased bread loaf pan. Bake for about 45 minutes.
Marsha

3 Bean Casserole

1 Can Kidney Beans (undrained)
1 Can Pinto Beans (save some of the juice)
1 Can Butter Beans (w/ molasses)
1 large onion (chopped)
1 Green Pepper (chopped)
1 lb hamburger (brown and saute onions and peppers in grease)
1 lb bacon (cooked)
1/2 C BBQ sauce
3/4 C Ketchup
1 Cup brown sugar
1 T vinegar

Cook at 350 degrees for 40 min uncovered
Lori

Popcorn with Lettuce

popcorn, popped
lettuce

Get some popcorn from the bag, then get some of that lettuce over there, then wrap the lettuce around the popcorn.
Teghan

Pasta with Italian Sausage and Peas

1 pound pasta, such as gemilli, penne or bow tie shapes
1 pound Italian sausage, available as mild or hot, choose according to personal preference, either in bulk or in links
1 16-ounce package frozen green peas
1 16-ounce carton heavy cream, half and half, or fat free half and half
2 tablespoons all-purpose flour
1 6-ounce package grated Parmesan cheese

Put a large pot of water on the stove to boil. Add the pasta to the water as soon as it comes to a boil. Stir and cook according to package directions.
Meanwhile, in a skillet brown the sausage, using two forks to pull the meat apart into bite-sized pieces as it browns.
Add the frozen peas and stir with the sausage until cooked through.
Stir the flour into the milk and blend well with a fork.
Pour the milk over the sausage and peas and cook until bubbly.
The pasta is cooked when it has just a little bite to it.
Drain the pasta well and add it to the sausage mixture. Stir to combine.
Garnish with a generous amount of Parmesan cheese and salt and pepper. Makes 4 to 6 servings.
Amanda

PB & J Shake

Put 2 scoops of vanilla ice cream, 2 tablespoons of peanut butter, 2 tablespoons of your favorite jelly and 1/2 cup of milk in a blender. Blend until smooth. Serve in a glass.
Tristen

Peanut Butter Bites

You need 1 cup of peanut butter, 1/2 of choclate chips, 1 tspn of vanilla, 1/2 of powdered sugar. Mix together until doughy. Then roll into small balls. And enjoy!!
Tristen

Spinach and Cheese Stuffed Shells

20 jumbo pasta shells
1 15 oz. container ricotta cheese
1 egg
1\2 cub shredded parmeson cheese
1 8 oz. package shredded mozzarella cheese [divided]
1 10 oz package frozen spinach, thawed and squeezed dry
1 tsp. Italian seasoning
salt and pepper
1 26 oz jar of favorite pasta sauce

Preheat oven to 350 degrees. Spray a 2-quart casserole dish.
Prepare shells according to package directions. Rinse with cold water. Drain well.
Make filling by combining egg, spinach, cheeses [1 cup of mozzarella] and seasonings.Spoon, or use pampered chef decorater to stuff the shells.
Place stuffed shells in prepared dish and pour sauce over them. Top with remaining mozzarella cheese.Bake uncovered about 20 minutes. Let rest 5 minutes before serving.
Grandma

Thai Peanut Pasta

1 bottle Thai Peanut Sauce (I used 11.8 oz. Archer Farms brand)
1 13 oz. box whole wheat thin spaghetti (Ronzoni Healthy Harvest) cooked according to package directions
2 cups cooked, chopped chicken
1/2 C each: sliced green onion, shredded carrots, sliced snow peas, chopped cucumber

Mix together, serve room temp or chilled. (Add anything else you might enjoy, toasted sesame seeds, cilantro, etc.)
Marsha

Pecan Crusted Chicken

1/3 cup honey
3 TBLSP light soy sauce
1 1/2 cups ground pecans (or less, I didn't use all this)
4 boneless skinless chicken breast pounded to 1/2-inch thickness
1/4 tsp salt
1/8 tsp pepper

Heat broiler. Coat broiler pan with nonstick cooking spray. In a medium sized bowl, whisk honey & soy sauce. Spread pecans on a plate. Dip both sides of chicken breasts in honey & soy mixture & then in pecans. Place on prepared broiler pan. Season both sides with salt & pepper. Broil for 2 minutes on each side 6 inches from heat source. Reduce oven temp to 500 degrees & place broiler pan on rack in lower third of oven. Bake for 6 minutes or until internal temp reaches 160. While chicken is cooking place remaining honey soy mixture in a saucepan & boil for 1 minute. Drizzle honey mixture over chicken & serve. Serve with rice.
Amanda

Caramels

Put all together in a heavy saucepan:

1/2 lb. butter
1 can Eagle brand sweetened condensed milk
2 cups sugar
1 cup white karo syrup

Stir everything together and cook over medium high heat, still stirring until candy thermometer reads 240 degrees. Add 1 tsp vanilla and 1 cup of nuts [optional].

Pour into a buttered 9x12 pan. Cool. Cut and wrap in waxed paper. Store in a cool place.
Grandma

Sweet & Sour Chicken

1 bottle "Western" dressing
1 package dried onion soup mix
1/2 small jar apricot preserves
1/2 jar pineapple chunks, no juice
1 green pepper, cut into 1 inch bite size chunks
4 boneless, skinless chicken breast

Preheat oven to 350. Mix in 9x13 pan dressing, preserves, onion soup mix, pineapple chunks & green pepper. Lay chicken in the mix. Bake for 1 hour. Serve over rice.
Amanda

Berry Bliss Cake

3/4 cup cold milk
1 package (4 serving size) Jell-O Instant Vanilla Pudding & Pie Filling
1 1/2 cups thawed cool whip, divided
1 package (10.75 ounce) frozen pound cake
1/4 cup orange juice
2 cups mixed raspberries & sliced strawberries
1/2 cup blackberries

Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minutes or until well blended. Stir in 1 cup of cool whip.
Cut frozen cake horizontally into 3 layers, brush with orange juice. Place bottom layer on serving plate, top with 3/4 cup of mixed berries, half the pudding mixture & middle cake layer. Repeat layers of mixed berries & pudding mixture, cover with top cake layer. Top with 1/2 cup cool whip & all remaining berries.
Cover loosely with foil. Refrigerate 4 hours or overnight.
Amanda

Raspberry Bake

1 stick unsalted butter, melted
1 tsp vanilla extract
3/4 cup sugar
3/4 cup blanched, slivered almonds
2/3 cup flour
6 egg whites
1/4 tsp salt
3 cups raspberries

Preheat oven to 375. Coat 10-inch shallow baking pan with nonstick spray.
In food processor whirl together almonds, sugar & flour until ground.
In a large bowl beat egg white & salt until stuff. Whisk in flour mixture, then butter. Spread into pan. Sprinkle raspberries on top. Bake for 30 minutes or until golden.
*Would also be good with coarse sugar on top
Amanda

Chocolate Marshmallow Cookies

1 cup sugar
1/2 cup shortening
1 egg
1 tsp vanilla
1/4 cup milk
1 3/4 cup flour
1/4 tsp salt
1/2 tsp soda
1/2 cup cocoa
Large marshmallows cut in half horizontally

Cream shortening and sugar. Add the remaing ingredients.
Drop by teaspoonful on a greased sheet. Bake at 350 oven for 8 minutes. Press cut side of marshmallow down on each cookie. Bake for 2 more minutes. Remove from oven and cool on cookie rack.
Makes about 2 dozen.

Frosting
1 cup sugar
1/4 cup milk
1/4 cup margarine

Bring to a boil. Remove from heat and add 1/2 cup chocolate chips. Beat until the chips melt and the frosting thickens. Spread on the cookies on top of the marshmallows.
Grandma

Chicken Goulash

2 chicken breasts, cut in bite sized pieces
about 6 cups cooked macaroni
1/2 chopped onion
2 cloves garlic - chopped
1 can tomatoes
1 cup shredded mozarella cheese
bread crumbs
parmarsan cheese

Saute chicken, onions, and garlic in small amount of oil. Cook until chicken is done. Add chicken mixture to cooked macaroni. Stir in tomatoes (and juice) and cheese, season to taste. Put all in casserole dish, cover with bread crumbs mixed with parmarsen cheese. Bake in oven for about 30 minutes.
Karen

Baked Potato Soup

1/4 cup butter
1/4 cup chopped onion
1/4 cup flour
1 can [14.5 oz.] chicken broth
1 cup half and half
2 large or 3 medium baked potatoes

Melt butter in a large saucepan over medium heat. Add onion, cook, stirring occasionally, for 1 to 2 minutes. Stir in flour. Gradually stir in broth and half and half.
Scoop out potato pulp from one potato and mash. Add pulp to broth mixture.
Cook over medium heat, stirring occasionally, until mixture comes to just a boil--do not boil!
Dice remaining potatoes skin and all, add to soup. Heat through.
Serve with toppings such as bacon, shredded cheese, green onions, and sour cream.

Serves 4 generously. GOOD!!
Grandma

Green Salad with Winter Fruits

1 head Romaine lettuce, chopped
1 C cashews
1 diced apple
1 diced pear (give fruits a lemon bath so they don't turn brown)
1 C shredded Swiss cheese
1/2 C dried cranberries (crasins)

Mix all salad ingredients. Dressing -- 1/2 C sugar, 1/3 C lemon juice, 2 T diced onion, 1 t Dijon mustard, 2/3 C canola oil, 1 T poppy seeds. Blend dressing ingredients in a jar and toss with salad.
Marsha

Crock Pot Mashed Potatoes

Boil and drain 5 lbs of potatoes. Mix potatoes with 6 oz. cream cheese, 1 C sour cream, 1 t onion salt and 2 T butter until smooth. Heat in crock pot on low for 4-5 hours. (Going over 5 hours may make them soupy, so try not to overcook.)
Marsha

Shrimp Spread

Beat until smooth (use electric mixer) 8 oz. softened cream cheese and 1 stick softened butter. Add 1 T chopped onion, 1 T mayo, 1 T lemon juice and 1 can of drained shrimp. Beat until smooth, great on crackers.
Marsha

Green Bean & Potato Salad

Several new red potatoes
Fresh green beans
3 sliced green onions

Cook red spuds, cool and chop in bite size pieces. Cook green beans slightly, cool in ice water to retain color and crispness. Mix vegies, add salt and pepper and your favorite oil and vinegar dressing (I usually use Italian dressing). Chill. Also good garnished with fresh tomatoes or feta cheese. Mom suggested adding crispy bacon.
Marsha

Pesto Chicken & Ravioli

1 package (9 oz) refrigerated or frozen ravioli
1 pound boneless, skinless chicken breast, cut into 2 inch strips
1 tsp minced garlic
1 TBS olive oil
1 jar (7 & 1/4 oz) roasted sweet red peppers, drained & sliced
3/4 cup prepared pesto

Cook ravioli according to directions. At the same time, in a large skillet cook and stir the chicken and garlic in the olive oil over medium heat until chicken is no longer pink in the center. Add roasted peppers, cook for 1-2 minutes or until heated through. Remove from heat. Drain the ravioli and add to the chicken mixture. Add pesto, toss gently to coat.
Amanda

Hot Chicken Dip

1 can of black beans, drained
1 can of chicken, drained
1 jar salsa
1 8 oz. package cream cheese

Put all ingredients in crock pot and heat. Good with Tostitos chips.

I just made this recipe up so you can add or adjust to your taste. I think it would be good with sliced black olives too.
Donna

Artichoke Cream Soup

INGREDIENTS:
1 (14-ounce) can artichoke hearts
4 Tablespoons butter
2 Tablespoons minced onion
2 Tablespoons all-purpose flour
1/2 cup cold milk
2 to 3 cups chicken consomme
3 egg yolks
1/2 cup heavy cream
1/4 teaspoon nutmeg
1 teaspoon lemon juice
salt, to taste

TO PREPARE:
Drain and chop artichoke hearts, reserving liquid. Set broth aside. In a three-quart saucepan, saute onion in butter until transparent. Blend in flour and milk, stirring constantly. Add reserved artichoke liquid and consomme. Bring to a boil. Remove one cup of hot liquid. Combine egg yolks and cream, and stir into extracted liquid. Return mixture to saucepan, stirring well. Add chopped artichoke hearts, nutmeg, lemon juice, and salt. Can be served hot or cold.

I haven't tried this yet, but plan to. I had Artichoke and Prosciutto Soup at a restaurant in Omaha months ago that was so good. They laughed when I asked for the recipe. But I just found this recipe and it has to be very close to what I had--just add prosciutto.

SERVINGS: 6-8
Donna

Cream Cheese Mints

INGREDIENTS:
1 (8 ounce) package cream cheese, room temperature
2 pounds powdered sugar
8 drops flavoring (spearmint, peppermint, lemon or butter rum)
8 drops food color

TO PREPARE:
Knead sugar and cream cheese to form ball. Divide dough into fourths. Work with 1/4 at a time. Wrap remaining dough in foil to prevent drying. Add 2 drops flavoring and 2 drops coloring to the portion you are working with. Press into molds or use a super shooter. Let mints set while mixing and molding remaining fourths. Store in a tightly covered tin, separating the layers with waxed paper. These will keep indefinitely.

NOTE: Easy and wonderful.

YIELDS: 200 mints
Donna

Chicken Breasts in Wine Sauce

4-6 Chicken Breasts
1 envelope Good Seasonings Italian Dressing Mix
2 T butter
2 T oil
1 can mushroom soup
1 carton (spreadable tub) of cream cheese w/ chives
1/3 C white wine.

In a large skillet combine dressing mix w/butter and oil. Add chicken and brown until golden. Place chicken in a baking dish. Blend soup and cream cheese in skillet, heat and scrape brown pieces. Stir in wine. Spoon over chicken. Bake uncovered 45 min. to an hour at 325. Delicious served over rice.
Marsha

Black Bean & Corn Salad

Drain and rinse 1 can of corn and l can of black beans. Mix with 1/2 C chopped cilantro, 1/2 C diced cucumber, 1 diced fresh tomato and 4 sliced scallions. Mix together a dressing of 1/2 C oil, 1/4 C vinegar, salt, pepper, red chili flakes and 1 t (or more to your liking) chili powder. Mix with dressing. Change around any veggies or other beans you may prefer.
Marsha

Hot Spinach (and Artichoke optional) Dip

10 oz. pkg. frozen spinach, cooked and squeezed dry
1/2 Cup mayonnnaise
1/2 Cup sour cream
1 1/2 Cups parmesan cheese
1 Cup grated jack (or pepper jack) cheese
1 can drained and chopped artichokes (optional, if you like them.)

Preheat oven to 350. Grease a casserole dish. Combine all ingredients in a large bowl and stir well. Place in prepared casserole dish and bake for 20 to 30 minutes.
Marsha

Dirt Cake

1/2 cup butter, softened
8 oz cream cheese, softened
1/2 cup powdered sugar
2 (3.5 oz) packages instant chocolate pudding mix
3 1/2 cups milk
1 (12 oz) container cool whip (thawed)
2-3 packages Oreo cookies

1. Line the inside of a medium terra cotta flower pot with foil
2. Chop Oreos very fine in food processor, whites will disappear
3. Mix butter, cream cheese & sugar in a bowl until any lumps disappear
4. In large bowl mix milk, pudding & cool whip with a wire whisk
5. Combine pudding mixture with milk mixture
6. Layer in flower pot: cookies then cream mixture, repeat layers until both are gone
7. Chill until ready to serve
8. Add artificial flower & trowel (or kids plastic shovel) & enjoy!
Amanda & Tristen

Ranch Dip

1 8oz. container of sour cream (low fat is fine)
1 pkg. dry Hidden Valley Ranch Dressing/Party Mix
1 large pkg. of shredded cheddar cheese (not fine)
1 pkg./bottle of Real Bacon Bits

Mix the sour cream and dry Ranch mix together. Add in cheese and bacon bits to taste. This is better if made the night before or at least 3-4 hours before, so all the flavors come out. If you want to make a large batch, take a 3 lb. container of sour cream and add three pkgs. of the dry mix, then double the cheese and bacon. Again a lot of it is "to taste" and consistency.
Donna

Maple Pecan Pie Bars

6 TBSP butter or margarine, softened
1/2 cup packed brown sugar, divided
2 eggs, divided
1 cup flour
1 cup pecans, chopped
2/3 cup maple syrup
1 tsp vanilla
1/4 tsp salt

Preheat oven to 375. Spray square baker with nonstick spray.
Combine butter and 1/4 cup brown sugar. Separate one egg, reserve the yolk. Beat egg white into butter mixture. Add flour, stirring until well blended and dough forms. Press dough onto bottom of baker. Bake for 15 minutes.
Mix together syrup, reserved egg yolk, remaining egg, 1/4 cup brown sugar, vanilla and salt. Stir in chopped pecans. Pour over hot crust and continue baking for 13-15 minutes or until filling is set.
Amanda

Brownie Bites

1 half cup oleo
1 cup sugar
1 tsp. cocoa
2 eggs
1 cup flour
opt. 2 serving spoons of peanut butter

Stir well, 1 tbs. per muffin cup. Bake at 350 for about 10 min. Put any small thing on top if you want.
Erika

Hot Off the Grill Potatoes

3 TBSP butter
5 medium potatoes
1/4 cup chopped green onion
2 TBSP parmesan cheese
1/4 tsp salt
1/4 tsp paprika
1/4 tsp pepper
3 slices bacon, crisp cooked, drained and crumbled
2 TBSP fresh-snipped parsley
2 TBSP fresh-snipped dill
2 TBSP fresh-snipped chives

Make a 24x18 inch rectangle out of heavy foil and grease with 1 TBSP butter. Scrub and thinly slice unpeeled potatoes and place in the center of the foil. Sprinkle with green onions, parmesan, salt, paprika, and pepper. Dot with remaining butter. Fold up sides of foil and seal with double fold to enclose potatoes completely, leaving space for them to steam. Grill for 30-40 minutes or until potatoes are tender, turning packet every 10 minutes. Before serving sprinkle potatoes with bacon, parsley, dill and chives.
Amanda

Linguine with Shrimp Scampi

Vegetable Oil
1 1/2 lbs. linguine
6 TBSP unsalted butter
5 TBSP good olive oil
3 TBSP minced garlic (9 cloves)
2 lbs. Large shrimp (about 32 shrimp) peeled and deveined
1/2 tsp pepper
3/4 cup fresh parsley
Grated zest of lemon
1/2 cup fresh squeezed lemon juice (about 4 lemons)
1/2 lemon, thinly sliced in half rounds
1/4 tsp hot red pepper flakes

Drizzle oil in large pot of boiling salted water, add 1 tsp salt and the linguine, and cook for 7-10 minutes, or according to package directions.
In another pan melt the butter & olive oil over medium-low heat. Add garlic & saute for 1 minute, careful, garlic burns easily!
Add shrimp, TBSP salt, pepper and saute until shrimp have just turned pink, about 5 minutes, stirring often. Remove from heat and add parsley, lemon zest, lemon juice, lemon slices and red pepper flakes. Toss to combine.
When pasta is done drain. Add shrimp and sauce to pasta, toss well and serve.
Amanda

Italian Sausage Calzones

We tried this new recipe tonight, it was good, would also be good with small pieces of pepperoni or hamburger.

1/2 lb Italian sausage, cooked and crumbled
1/2 cup shredded mozzarella cheese
1 can (8oz) pizza sauce
2 TBSP parsley
1 garlic clove, minced
2 packages (10 oz each) refrigerated pizza crust
1 ounce parmesan

Preheat oven to 375. Combine sausage, mozzarella, pizza sauce, parsley and garlic and mix well.
Unroll pizza crust and place side by side on a cutting board. Cut each crust into 6 squares (4-5 inches wide), for a total of 12. Divide filling evenly (2-3 TBSP) onto centers of squares. Gather the 4 corners of each square and twist together to seal. Place calzones, seam side up, in muffin pan. Sprinkle parmesan over tops.
Bake for 25-30 minutes or until golden brown. Remove from pan and serve.
Amanda

Tortellini Tomato Soup

1 can tomato soup
1 can milk or water
frozen tortellini
1/2 cup spagetti sauce

Mix soup and water, add spagetti sauce, put in tortellini and heat.
Karen

Neiman Marcus Cookies

1 cup butter (or margarine)
1 cup sugar
1 cup brown sugar, firmly packed
2 eggs
1 tsp. vanilla
2 cups flour
2 1/2 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)
1/2 tsp. salt
1 tsp baking powder
1 tsp baking soda
12 oz. Chocolate chips
4 oz. Hershey bar (grated or food processed)
1 1/2 cup chopped nuts (walnuts, pecans, etc.)

With a mixer cream the butter and both sugars. Add eggs and vanilla, mix. Add flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, Hershey bar pieces and nuts.

Roll into balls and place 2 inches apart on a cookie sheet.

Bake for 10 minutes at 375 (times may vary).

Makes approximately 56 cookies. May be doubled.
Amanda

Poached Pears in Raspberry Sauce

4 Bosc pears
1 - 16 oz pkg. frozen raspberries
enough sugar to sweeten raspberries
cinnamon, brown sugar and white syrup (Karo) to taste

Peel pears and slice bottom to stand upright in dish (Use a firm pear, I also cored them). Place in a microwave safe dish. Spoon 1 tablespoon syrup over each pear, sprinkle each pear with some cinnamon and brown sugar. Cover dish completely with plastic wrap and microwave for 10 to 12 minutes or until pears are tender but NOT mushy. Meanwhile, heat raspberries, strain out seeds, add enough sugar to sweeten and heat on top of stove. (I thickened sauce with a little cornstarch.) Place poached pear in a serving plate and top with a little sauce. This recipe is easy and really fantastic.
Marsha

Banana Cake

1 1/2 cups sugar
1/2 cup butter
2 eggs (beaten)
2 1/4 cups cake flour
1/2 teas. salt
1/2 teas. baking powder
3/4 teas. soda
1/4 cup sour milk
1 cup mashed bananas (about 3)
Vanilla

Bake at 350 for 25 or 30 minutes.
Grandma

Banana Bread

1 cup sugar
1/2 cup shortening
2 eggs
1 teaspoon soda
1 tablespoon sour cream
3 bananas (mashed)
salt
2 cups flour

Mix in order given. Bake in a loaf pan about 50 minutesto an hour at 350. Nuts can be added.
Grandma

Spiced Tea

2 cups Tang
1 cup instant tea
1 cup sugar
1/2 tsp cloves
1 3oz package of lemonade
1 tsp cinnamon

Stir together. Put 2 to 3 tsps into a cup of hot water.

I don't add the sugar, seems sweet enough without it, and it could also be made with cold water.
Karen

Pear Bread

1 cup oil
2 cups sugar
2 tsp vanilla
3 eggs
3 cups flour
1 tsp baking soda
1 tsp cinnamon
2 1/2 cups pears -- peeled and chopped

Combine oil, sugar and eggs. Stir in pears and vanilla. Stir in dry ingredients. Pour into two loaf pans. Bake at 350 for 1 hour, cool 10 minutes, remove from pan.
Karen

Cheesecake Cake

16 oz. container of frozen lemonade (thawed)
1 white (or lemon) cake mix
1 C sour cream
3 oz. cream cheese
3 eggs

Oil and flour a bundt pan. Preheat oven to 350. In the large bowl of an electric mixer combine the cake mix, 1/2 of the lemonade concentrate, sour cream, cream cheese and eggs; mix at low speed till blended and then beat 2 minutes at medium speed. Pour cake into prepared pan and bake 50 minutes (until a toothpick inserted in the center comes out clean). Cool in pan for 20 minutes, invert on plate and cool completely. For the glaze, combine 2 C powdered sugar with 2 T butter and remaining lemonade (a little at a time till you get the consistency you want). Glaze cool cake and enjoy.
Marsha

Cheesy Spinach Wheels

1 can (8 ounces) Pillsbury Crescent Dinner Rolls
1/3 cup cream cheese
Mrs. Dash's garlic and herb seasoning
4 slices thinly sliced deli ham
1/2 cup packed spinach leaves

Preheat oven to 375.
Separate dough into 4 rectangles and press the seams to seal.
Spread each rectangle with about 1 1/2 tablespoons cream cheese to within 1/4 inch of edges. Sprinkle with Mrs. Dash. Top with slice of ham and spinach leaves.
Starting at short side, roll up each rectangle, pinch the edges to seal. Cut each roll crosswise into approx. 6 slices for a total of approx. 24 slices. Places slices cut side down on pan (or better yet, baking stone) and bake for 12-15 minutes. Serve warm. Excellent gametime appetizer.
Amanda

Jambalaya

3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
2 garlic cloves, minced
2 Tbls. margarine
2 cups cubed cooked ham
1 can (28 oz.) tomatoes with liquid, diced
2/3 cup beef or chicken broth
1 cup uncooked rice
1 cup water
1 tsp. sugar
1 tsp. dried thyme
1/2 tsp. chili powder
pepper
1 1/2 pounds fresh or frozen uncooked shrimp, peeled and deveined
1 Tbls. chopped fresh parsley

Saute onion, green pepper, celery, and garlic in margarine until tender. Add the next 9 ingredients: bring to a boil. Reduce heat, cover and simmer about 25 minutes or til rice is tender. Add shrimp and parsley, simmer, uncovered until shrimp is cooked, about 7-10 minutes. 8 servings.
Grandma

White Cookies

2 cups sugar
1.5 cups melted margarine
2 eggs
Beat above and add:
1 cup milk
4 tsp. Cream of Tartar
2 tsp. soda
5-5.5 cups flour
vanilla

Cover tightly with Saran Wrap or wax paper and refrigerate overnight. Roll out to 1/4 inch thick or more. The cookies will puff a lot while baking. Bake at 325 degrees for about 10 minutes or until cookie feels firm. It won't and shouldn't be brown.

Icing:
1 lb. powder sugar
1/2 cup margarine, softened
2 oz. cream cheese
Evaporated milk, add to desired consistency
Donna

Indian Porridge

Wild Rice
Maple syrup
Milk or cream
Walnuts
Strawberries

Cook rice according to package--maybe a little less water than what it calls for. Toward the end of the cooking time, add cream or milk, keep adding as it gets absorbed into the rice and until rice is cooked. Add maple syrup, walnuts and strawberries to taste just before serving.
Donna

Peanut Butter Bars

INGREDIENTS:
4 cups Special K cereal
1 cup sugar
1 cup light corn syrup
1-1/2 cups peanut butter
1 (12-ounce) package semi-sweet chocolate chips, melted

TO PREPARE:
Butter an 11x15-inch pan, and spread with cereal. In a saucepan, combine sugar and corn syrup; bring to a boil. Remove from heat and stir in peanut butter. Pour over cereal and mix. Spread melted chocolate on top. Chill two hours and cut into squares.

AMOUNT: 2 dozen
Donna

Cranberry Pork Chops

Here's a recipe Mom made the other night. It was so good I'm still thinking about it. I think it would be good with chicken or turkey too.

INGREDIENTS:
1 tablespoon butter
1 onion, chopped
3 pounds pork chops, 1-inch thick
2/3 cup bottled chili sauce
3 tablespoons brown sugar, firmly packed
1 tablespoon red wine vinegar
1 teaspoon dry mustard
1-1/2 cups cranberries (fresh, frozen, or canned)
1 orange, thinly sliced for garnish

TO PREPARE:
1. Preheat oven to 400 degrees.
2. Melt butter in 9/13-inch baking dish and add onions. Bake uncovered for 10-15 minutes or until onion is limp. Stir occasionally.
3. Place pork chops in dish and place onions around meat, not under. Reduce oven temperature to 350 degrees and bake for 25 minutes uncovered.
4. Stir together remaining ingredients, except orange slices, in a bowl. Add onions from baking dish, then spoon sauce over the chops. Continue baking until meat is fully cooked and cranberry sauce has slightly caramelized, about 25-30 minutes longer.
5. Garnish meat with orange slices.

SERVES: 6
Donna

Cinnamon Almonds
This is it! This is a GREAT variation of the cinnamon coated crunchy almonds (or any other nut) you get at craft fairs and the mall at Christmas time! Easy to do, and they make your house smell WONDERFUL!!

1 egg white
1/2 Tbs water
1/8 tsp almond extract
3 cups whole almonds (about 1 pound)
1/2 cup sugar
1 Tbs ground cinnamon
1/4 tsp salt

Heat oven to 225 degrees. In large bowl combine egg white, water and almond extract, whisk or beat until foamy. Stir in almonds to coat.
In a small bowl combine sugar, cinnamon & salt. Stir into almond mixture until almonds are well coated. Spread almonds on a lightly greased baking sheet. Bake 1 hour, stirring every 15 minutes. Cool on same baking sheet. Store almonds in airtight container. (Warm taste GREAT, but they get crunchier as they cool!)
Amanda

Ryan's Radical Salsa (not for the wussies)

1 whole tomato
1/2 white onion
3 green onions
1/2 jalapeno
1 seranno pepper
5 fresh cilantro leaves
1 tsp. fresh minced garlic
2 Tbls. lemon juice
1 tsp. salt
1/2 tsp. pepper

Now lets get down to business. First you must have some sort of food chopper or food processer. I use a "Pampered Chef Food Chopper." You first quarter your tomato so that it will fit into the chopper. Second you quarter the onion so it also will fit into the food chopper. Chop to desired consistency. Slice jalapeno, seranno pepper, green onion, and cilantro, chop those to desired consistency. Next add garlic, lemon juice and salt and pepper to taste. Mix together and enjoy. Makes about 2 cups or 1 football game. Amanda's version is minus the jalapeno but triple the onion. Experiment with this recipe because everyone has a diffrent palet. I like things spicy where Amanda likes everything onion saturated. Not only will this salsa be addicting but nobody will want to talk to you either. You'll have onion breath!
:-)
Ryan

Caramel Nut Breakfast Ring

Put 18 frozen dinner rolls (I use Rhoades) in a greased bundt pan. Sprinkle with butterscoth pudding mix (not instant). Pour over rolls and pudding mix 1 stick melted butter mixed with 1/2 cup brown sugar, 3/4 t cinnamon, and 1/2 cup chopped pecans. Cover with towel and let rise overnight. Bake at 350 for 25 minutes. Let cool a bit before inverting on plate. Really great!
Marsha

Raspberry Cream Cheese Coffee Cake

INGREDIENTS FOR PASTRY:
2-1/4 cups all-purpose flour
1 cup granulated sugar, divided
3/4 cup butter, chilled
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
2 eggs, divided
1 teaspoon almond extract

INGREDIENTS FOR FILLING:
1 (8-ounce) package cream cheese, room temperature
3/4 cup raspberry preserves
1/2 cup sliced almonds

TO PREPARE:
--Preheat oven to 350 degrees.
--Grease and flour bottom and sides of a 9-inch springform pan.
--In a large bowl, combine flour and 3/4 cup sugar. Cut in butter using a pastry blender or fork and work into coarse crumbs. Set aside 1 cup of crumb mixture.
--Into remaining crumb mixture, add baking powder, soda, salt, sour cream, 1 egg and almond extract. Blend well.
--Spread batter over bottom and 2 inches up sides of pan. Batter should be about 1/4-inch thick on sides.
--In a small bowl, combine cream cheese, remaining sugar and 1 egg and blend well. Pour over batter in pan. Carefully spoon preserves over cheese filling.
--In a small bowl, combine the 1 cup reserved crumb mixture and sliced almonds. Sprinkle over the top.
--Bake in a 350-degree oven for 45 to 55 minutes, or until cream cheese filling is set and crust is golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool, cut into wedges.

NOTE: If you have leftovers, be sure to refrigerate!

YIELD: 10 to 12 servings

Donna

Porcupine Meatballs in Crock Pot

1 1/2 lbs. lean ground beef
1/2 Cup raw rice
1/2 Cup chopped onion
1/2 Cup chopped green pepper
1 egg
1 tsp salt
1/4 tsp pepper
1 (10 1/2 oz) can tomato soup
1 can diced tomatoes & liquid

Im mixing bowl combine beef, rice, onion, green pepper, egg, salt and pepper. Mix well to blend. Shape meat mixture into about 24 meatballs, about 1 1/2 inches in diameter. Place meatballs in crock pot. Mix soup and diced tomatoes and pour over meatballs. Cover and cook on low 7-8 hours, or high for 4-5 hours. Serves 4. Serve with mashed potatoes. This is one of our favorites at home..
Amanda

Chicken Kisses

1 skinless boneless chicken breast cut into bite size pieces
1/2 onion chopped
1 potato peeled and cubed
1/2 green pepper, chopped
10 baby carrots
2 TBS BBQ sauce

Preheat outdoor grill. Take 2 pieces of aluminum foil about 12-15 inches and lay them down in a cross pattern, one over the other. Place chicken, onion, potato, green pepper, carrots and BBQ sauce in the center of the foil. Bring up all 8 corners of foil and twist top together to resemble a "Hershey's Kiss." Grill package over medium heat for 30 minutes, or until internal chicken temp reaches 180 degrees. Serves 1. Excellent, and easy clean up!
Amanda

Asian Chicken Stir Fry

1/2 onion, small
1 cup bok choy
3 oz fresh mushrooms
3 1/2 oz boneless, skinless chicken breast
1 tsp olive oil
1 1/2 Tbsp teriyaki sauce
3/4 cup pea pods
1 1/2 tsp sliced almonds

Rinse & pat dry veggies; chop onion and bok choy (using both white andgreen parts), and slice mushrooms, set aside. Rinse and pat dry chicken,cut into thin strips. Spray nonstick skillet with cooking spray and heaton medium high; saute chicken until no longer pink, about 3-5 minutes,remove from skillet and reserve. In same skillet heat oil; add onion, peapods and teriyaki sauce, stir-fry for about 4-6 minutes: add bok choy andmushrooms and stir-fry for about 4 minutes more. Add cooked chicken & heatthrough, about 1-2 minutes. Serve over rice, garnished with almonds.NOTE: This is only one serving, so if making for the family, be sure tomake it bigger!!! EXCELLENT!! (And I don't like mushrooms!)
Amanda

The Best Chili You Ever Ate

2 lbs roast, cut into small cubes
1 12-oz can of beer
1 tsp cumin
1 Tbsp chili powder
jalapeno slices or hot sauce (optional)
5 cloves garlic, crushed
3-4 onions, chopped
1 Tbsp cooking oil or bacon fat

In a pot, brown the meat cubes in the oil, along with the onions andgarlic, until all sides of the meat are browned and the garlic andonions are making the place smell like heaven. Add the cumin and chilipowder. (All spices are to taste, so use your own judgment -- if you goeasy on the jalapenos/hot sauce, the chili will be mild andfamily-friendly.) I have used that pre-cut stewing beef for this, and it works fine. Make sure it's lean, though--trim off as much fat as you can, if any.

Once the meat is browned, pour in the beer; bring it to a boil, thenreduce the heat and cook over a low flame for AT LEAST two hours,stirring frequently. If you use 'em, add the jalapenos/hot sauce towardthe end of the cooking process -- gradually, a little bit at a time,tasting as you go.

Add more beer if necessary, but don't overdo it. The final productshould be the consistency of stew, not soup. When the meat falls apartwith a fork and the onions have almost completely dissolved, it's ready. (This recipe seems like a natural for the crockpot, but I've tried itthat way and it was disappointing; somehow it comes out better whencooked over direct heat.)

Serve with corn chips and more beer. No beans, no tomatoes, just realauthentic Tex-Mex chili.
Gary

Salad from Macaroni Grill

chicken-grilled or roasted
fresh spinach
black olives, sliced or chopped
capers
sundried tomatoes, rehydrated
orzo, cooked
pine nuts
shredded parmesan cheese
oil and vinneger dressing--I used herb/garlic

Throw everything together and add dressing. This is good warm orcold.
Donna

Cantaloupe Soup

In blender, process till smooth:

1 ripe cantaloupe chopped in small pieces
2 T honey
2 T lemon juice
2 T orange juice

Chill 3 hours, stir and serve. Fantastic! Best fresh!
Marsha

Chicken Cordon Bleu

4-6 Pieces chicken breasts
4-6 Pieces ham
4-6 Pieces swiss or mozzarella cheese
1 Can Cream of Mushroom Soup (or any other cream soup)
1/4 Cup Milk
Put ham & cheese on chicken. Roll up and secure with a toothpick. Place chicken incrock-pot so it looks like a triangle. /_\ Layer the rest on top. Mix soup with the milk; pour over top of chicken. Cover and cook on low for 4 hours or until chicken is no longer pink. Serve over noodles with the sauce it makes.
Amanda

Cabbage Rolls

2 lbs. Ground Beef
3/4 cup Cooked Rice
1 large Egg
1 Onion, finely chopped
1/2 tsp Salt & Pepper
1 large Head of Cabbage
1 can Condensed Tomato Soup
1 16oz Can of Tomatoes
1/4-1/2 tsp. Cinnamon
Salt & Pepper to taste

Remove leaves from head of cabbage gently, trying to keep whole. Scald these inboiling salt water just to wilt a bit, place on paper towels to cool. Prepare meatmixture in large bowl; add rice, onion, egg, salt & pepper; mix well. Place about 1/4cup meat mixture in center of each leaf; fold in sides and roll ends over meat;secure with wooden toothpicks. Place in crock pot. Combine tomato soup, tomatoes,cinnamon, salt & pepper; pour over cabbage rolls. Cover and cook on low for 7-9hours. You can also add the excess cabbage. Serves 6-8.
Amanda

Glazed Carrots

To glaze carrots, melt a couple tablespoons of butter with a couple tablespoons of brown sugar and stir in a bit of honey. Sometimes I add a little orange juice but the butter andsugar is all you need.
Grandma

Hash Brown Casserole

2 lbs. frozen hashbrowns
1 tsp salt
pepper
1/2 cup melted butter
1/4 cup chopped onion (more or less)
1 can cream of chicken soup
1 cup milk
1 cup sour cream
10 oz. grated cheddar cheese

Combine all ingredients. Place in a 9x13 pan and bake at 350 for 1 hour.
Grandma

Layered Soup Mix

1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/2 cup dry lentils
1/4 cup dried minced onion
2 teaspoons italian seasoning
1/2 cup uncooked rice
1/2 cup small macaroni (put this in a plastic bag to make it easier to remove from jar)

This should be put in a 1 1/2 pint jar in the order given.Seal tightly. Attach the following note to jar:

Additional ingredients:
1 pound ground beef
3 quarts water
1 can (28 oz) diced tomatoes, undrained.
To prepare soup: Carefully remove macaroni from jar and set aside. In a large saucepanbrown ground beef, drain. Add the water, tomatoes, and soup mix, bring to a boil, reduceheat, cover and simmer for 45 minutes. Add macaroni, cover and simmer for 15 to 20 minutes.Makes 4 quarts.

Karen

Layered Spinach Salad

1 9 oz. pkg. refrigerated uncooked cheese tortellini
2 C shredded red cabbage
6 C torn spinach leaves
1 C grape tomatoes
1/2 C sliced green onions
1 (8oz) bottle ranch dressing
8 slices bacon, cooked and crumbled

Cook tortellini according to directions on package. Drain, rinse with cold water. In a 13 by 9 inch glass baking dish (or a clear glass bowl with straight sides) layer cabbage, spinach, tortellini, tomatoes, and green onions. Pour dressing evenly over top; sprinkle with bacon. Cover, refrigerate until serving time.
Marsha

Country Breakfast Casserole

2 (12 oz) pkg. pork sausage (I use Jimmy Dean)
1 (2 lb) pkg. frozen hash brown potatoes
2 (8 oz) pkg shredded co-jack cheese
1 minced onion
2 C milk
1 t salt
6 eggs, slightly beaten
Salsa

Brown and drain sausage. In large bowl, combine all ingredients except 1 C cheese and salsa. Pour into a greased 9 by 13 inch glass baking dish. Top with remaining cheese. Refrigerate, covered, several hours or overnight. Bake, uncovered, in a preheated 350 oven for 55 min. Let stand 10 min.; cut into squares and serve with salsa. Serves 8-10. Delicious....
Marsha

Sand Art Brownies

Add ingredients into a wide mouth quart jar in the following order:
3/4 tsp salt
1/2 tsp baking powder
1/2 + 1/8 cup flour
1/3 cup cocoa
1/2 cup flour
2/3 cup brown sugar
2/3 cup sugar
1/2 cup chocolate chips
1/2 cup vanilla chips
1/2 cup nuts

Add tag with following directions:
Combine contents of jar with--
2/3 cup vegetable oil
1 tsp vanilla
3 eggs
Pour into a greased 9 x 9 pan. Bake at 350 for 27 to 32 minutes.

Karen

Chicken Alfredo Casserole

Prepare 1 box of ziti according to package directions. Mix cooked pasta with 2 cups cubed, cooked chicken; 2 boxes of frozen spinach that have been cooked and drained of all moisture; and 1 large jar of Alfredo sauce. Put mixture into a 9 by 13 inch baking dish and cook for 20-30 minutes. Sprinkle with 1 to 2 cups of grated mozzarella cheese and bake an additional 10 minutes.
Marsha

Confetti Bites

Press 2 8-oz. pkg. refrigerator crescent rolls into a 15x10x1 in. baking sheet to form a crust. Bake in 350 degrees F. oven 12-15 min. Combine 2 8-oz. pkg. cream cheese, 3 Tbsp. mayo, 1/2 tsp. Basil Leaves, and 1/4 tsp. Garlic Powder. Spread thinly over cooled crust. Top with chopped vegetables. Sprinkle generously with Salad Supreme.
Lori

Glazed Cake

This is a good cake if you do it right! OK here it is!

CAKE:
Salad Oil (for greasing the pans)
2 1/2 cups sifted flour
4 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups sugar
2 eggs
3/4 cup butter or margerine, softened
3/4 cups milk
1 1/2 teaspoons vanilla extract

1. Preheat oven to 350 degrees. Grease 2 9-inch round layer cake pans with a little bitof salad oil.
2. Mix the flour, baking powder, salt and sugar together, then sift them into a bowl.
3. Break the eggs in a large bowl. Add the butter, milk and vanilla and beat with aspoon until light and fluffy.
4. Stir the flour mixture into the egg mixture a little at a time, then beat with an eggbeater until the batter is creamy.
5. Pour the batter into the cake pans, making sure you get the same amount in eachso that the layers will be the same thickness.
6. Place the pans on the center rack of the oven. Bake for 25-30 minutes. Cool.

FROSTING:
1 cup sugar
1/2 cup water
1 teaspoon vanilla extract

1. Put all the ingrediants in a bowl and blend with a spoon until creamy.
2. Pour the glaze on one cake then set the other on top and glaze that all together.Then wait an hour to serve!

The frosting won't look good but when it dries it should be better! ENJOY!!!!!
Lindsey

Pizza
You dial the number to Papa John's wait 30 minutes and enjoy!!! Yum, yum.
Anna

Pizza
Anna, I have that same recipe, only sometimes I substitute Valentino's or Subway.
Paul

Lindsey's Amazing Omlettes!

Well, to make a long story short, one of the things I would like to be when I get a job is to be a chef. So I have been cooking a lot and trying new things. So this morning I made omlettes for my parents and I put cheese and sour cream and salsa and a few pieces of pork steak. They thought it was really good so I am putting this on the webpage.

*two eggs
*shredded cheese
*salsa (optional but I really recomend it!)
*sour cream (also optional but I recomend it!)
*A few pieces of pork steak

Heat on medium high on a cooking pan that you would normally cook eggs on, lightly spray with cooking oil. Scramble both eggs in a bowl with a fork, add a little salt 'n peppa and then when hot enough pour into the pan. Then right after you pour the egg in the pan put shredded cheese on one side of it. Then put the pork steak on the same half. When the side is done, take the half with nothing on it and flip on the side with the cheese and pork steak. Then flip the whole thing over and when that is cooked put it on a plate. Then you take the sour cream and spread it over the top side of the omlette and then put some salsa over the sour cream! Makes a wonderful omlette! If anybody tries this....tell me how you like it! Bye!

P.S. I tried some bacon in my omlette instead of pork steak and it was really good. So if you don't like pork steak try bacon!
Lindsey

Amanda & Ryan's Bagel Sandwiches

The quality of ingredients are CRUCIAL to the best tasting sandwich, so if recipe is specific, you MUST use what it calls for.

One garlic (or garden veggie, honey wheat, or onion) bagel (from a bakery, no Lender's here)
1-2 slices ham (from the deli)
1-2 slices turkey (from the deli)
1 slice American cheese
Few slices onion
Mayo
French's Yellow Mustard

Cut bagel, but be sure to cut halves evenly as it will throw the whole thing off if it is uneven, from the toasting to the taste. Toast your bagel and have your cheese ready, as soon as the bagel emerges from the toaster immediately apply cheese to bottom half of cut bagel. Next put meat, then onion. On top bun apply mayo and mustard being sure to spread evenly.

We like to eat this with macaroni and cheese, for some reason it is a good combo..

There is a bit of an art to this and once mastered you will have one heck of a lunch, or dinner. Just thought since everyone was sharing some easy favorites we would add our very favorite... Of course you may stray from this recipe, but please try it once exactly like this!
Amanda

Egg Sandwich

Plain Bagel
1-2 eggs (two makes bigger)
1 slice of cheese!
mayo
salt 'n peppa

I know mine aren't probably as good as Grandma's but Dad thinks they are pretty good. You either lightly toast the bagel or leave it plain (it is good either way) then spread some mayo on the bagel then you mix the egg in a bowl and then when the pan is hot enough you put it in there and put a little salt 'n peppa and then wait until the bottom cooks then flip it and cook that then when done put it on the bagel and in between the egg put a slice of cheese so the cheese melts a little and then you have Lindsey's Egg Sandwich!
Lindsey

Pound Cake

3/4 C butter
l lb. confectioners sugar
6 eggs
2 C sifted flour
1 tsp. almond extract

Cream butter (use only butter, no substitutes) in an electric mixer. Gradually add sugar. Add 1 egg at a time and beat after each addition. Add extract and flour and mix. Grease large angel food cake pan and set oven at 325. Pour batter in pan and put in oven and have NO curiosity about it until time is up, this is a must. Bake for l hour and 10 minutes. Great cake.
Marsha

My favorite sandwich.......

Toast an onion bagel, spread it with some cream cheese, lay on a couple of slices of deli roast beef, a nice slice of tomato, chopped pepperoncini and sprinkle with pepper. So easy and so good.
Marsha

Cream Cheese Ice Cream

5 cups half and half or light cream
21/2 cups sugar
4 beaten eggs
3 8 oz. pkgs cream cheese, softened
1 tsp finely shredded lemon peel
2 Tbls lemon juice
2 tsp vanilla

In a large saucepan combine 3 cups of half and half, the sugar, and eggs. Cook and stir over medium heat just until boiling. In a large mixing bowl beat cream cheese with mixer until smooth, gradually beat in hot mixture. Cover and chill thoroughly. Stir in remaining half and half, lemon peel, lemon juice, and vanilla. Freeze in 4-5 quart ice cream freezer according to directions.

Makes 3 quarts
Donna

Gingerbread Cookies!

WHAT YOU NEED:

1/2 cup shortening
1/3 cup packed light brown sugar
1/4 cup dark molasses
1 egg white
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon ground cinnimon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon baking powder

1. Beat shortening, brown sugar, molasses, egg white and vanilla in large bowl at high speed of electric mixer until smooth.

2.Combine flour, cinnamon, baking soda, salt, ginger and baking powder in small bowl. Add to shortening mixture; mix well. Cover; refrigerate about 8 hours or until firm. Bake at 375 degrees for about 8 to 12 minutes!
Lindsey

Chocolate Cookies!

WHAT YOU NEED:

1 cup butter or margerine, softened.
1 cup sugar.
1 egg.
1 teaspoon vanilla.
2 ounces semisweet chocolate, melted.
2 1/4 cups all-purpose flour.
1 teaspoon baking powder.
1/4 teaspoon salt.

1. Beat butter and sugar in large bowl at high speed on electric mixer until fluffy. Beat in egg and vanilla. Add melted chocolate; mix well.

2. Add flour, baking powder and salt; mix well. Cover; refrigerate for 2 hours or until firm.

Bake at 325 degrees for about 10 minutes!
Lindsey

Soda Fountain treats

CHOCOLATE MALT: In a blender, mix 1 cup milk, 4 scoops vanilla ice cream, 1 teaspoon vanilla extract, 3 tablespoons chocolate syrup, and 3 tablespoons malt powder (not chocolate malt powder). For extra chocolate, use chocolate ice cream instead of vanilla.
BLACK COW: In a tall glass, add 1 cup root beer; then add 1 tablespoon chocolate syrup. Stir slightly, then add 1-2 scoops vanilla ice cream. Top with whipped cream and a cherry, if desired. (For a Brown Cow, use Coca-Cola instead of root beer.)
ICE CREAM SODA: In a tall glass, add a splash of seltzer (or club soda) and 2-3 tablespoons chocolate syrup. Stir to mix, then add 1/4 cup milk. Then add more seltzer, to an inch or two from the rim of the glass. Then add 1-2 scoops vanilla ice cream. Top with whipped cream and a cherry, if desired.
EGG CREAM (or PHOSPHATE): In a tall glass, add 1/2 cup milk and 2 tablespoons chocolate syrup. Stir, then add 1/2 cup seltzer. A foamy head will rise to the top. Make sure the seltzer is very bubbly.

[Number of times the word "chocolate" appeared in this box: 9]
Gary

Creme Brule
4 egg yolks
1/2 cup sugar
1 Tbs. real vanilla
2 cups heavy cream (half and half will work, but cream is much better)

Beat egg yolks and sugar together. Heat cream until just ready to boil (bubbles form around edge of pan). Whisk heated cream into yolk mixture. Add vanilla. Strain the mixture and divide into 4 custard cups. Place in a shallow pan with hot water halfway up custard cups. Bake 40 minutes at 325 degrees. Chill, then sprinkle sugar on top and put in broiler to brown and form a glaze. Watch carefully -- or if you're handy with a blowtorch....

Chill again and serve.
Grandma

Lemon Raspberry Jello
First Layer:
1 small pkg lemon Jello
1 pint vanilla ice cream
1 cup boiling water

Dissolve Jello in boiling water. Add ice cream and blend. Set in fridge until firm.

Second Layer:
1 small pkg raspberry Jello
1 small pkg frozen raspberries
1 cup boiling water

Dissolve Jello in boiling water. Add frozen raspberries and blend. Pour onto well chilled first layer. Chill until firm.
Marsha

Yeasted Belgian Waffles
1 pkg dry yeast (2 1/2 tsp)
2 cups milk
4 eggs, separated
1 tsp vanilla
2 1/2 cups flour
1/2 tsp salt
1 Tbs sugar
1/2 cup butter

Melt the butter in a saucepan over low heat. Add the milk and vanilla and continue to heat until just lukewarm, stirring frequently. Remove from heat, then add the yeast and stir to dissolve. Add the egg yolks and stir to dissolve. In a large bowl, add the milk mixture to the flour, sugar, and salt; stir to combine. In a separate bowl, beat the egg whites until stiff, then fold the beaten whites into the batter. Let rise in a warm place for 45 minutes. Preheat waffle maker; use about 1/3 cup batter per waffle, and cook for approximately 3 minutes (longer for crisper waffles).
Gary

Slow-Cooked Beef Short Ribs
4 lbs. boneless beef short ribs
1/4 C butter
2 t salt
2/3 C flour
1 t pepper
1 large onion sliced
5 t garlic
1 1/2 C beef broth
1/2 t chili powder
3/4 C vinegar
3/4 C brown sugar
1/2 C chili sauce
1/3 C ketchup
1/3 C worcestershire sauce

Dredge beef in salt, pepper and flour. Brown meat in the butter. Add to all other ingredients in crock pot and cook on low for 9 to 12 hours. I have made this without the chili sauce and it turns out fine.
Marsha

Runzas
4 1/2 to 5 cups flour
1/2 cup sugar
2 pkgs dry yeast
3/4 cup milk
1/2 cup water
1/2 shortening (or oleo)
2 eggs
1/2 tsp salt

Measure 1 3/4 cups of the flour into large bowl. Stir in sugar, salt and yeast. Add warm milk, water and shortening. (I actually put all of the water, milk and oleo in a saucepan and warm them until the oleo melts). Add eggs and beat, stir in remaining flour. Dough will be soft and sticky. Knead and place in bowl to rise about 1 hour.

** You can also use frozen bread dough and it works fine -- I think they taste more like the original with the homemade dough. I haven't tried it - but I think it would also work to put it all in the bread machine.

Filling
1/2 lb ground beef
1 small onion - chopped
2 cups chopped cabbage
1/2 tsp salt
pepper

Brown ground beef, drain. Add onion and cabbage. Cover and let steam until cabbage is tender. (Cook on a very low heat -- I usually let mine cook about 2 hours.)

Roll dough into large rectangles put about 2 -3 tablespoons of filling. Bring corners to center and pinch closed. Place on greased cookie sheet, let rise for 20 minutes. Bake at 350 for 20 - 25 minutes.
Karen

Pineapple-Pecan Cookies
1 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
1 8 oz. can crushed pineapple
1 teas. vanilla
1 cup pecans
1 cup coconut
4 cups flour
1 small jar maraschino cherries [drained & diced]

Bake at 350-375 about 8 - 10 min.
Grandma

Italian Sausages with Peppers and Onions
This is a great crockpot dish. Ingredient amounts are variable, so use more or less of everything as your crockpot allows.

5-6 Italian sausages
1 red pepper
1 green pepper
1 onion
1 can of beef broth
1 can Italian-style diced tomatoes [with oregano, basil, garlic, etc.]

Grill or pan-fry the sausages, just long enough to brown them a little. While that's happening, slice the peppers and onions into rings. Put the tomatoes and then the sausages into the crockpot. Then pile on the peppers and onions. (You can fill the pot right to the top, if need be; the peppers and onions will cook way down.) Then pour on the beef broth. You can also add a couple of crushed garlic cloves and/or some crushed red pepper flakes if your tastes run that way. Cook it on low all day, or on high for four hours. Serve a sausage on an open-faced hoagie bun, with plenty of peppers and onions. This is also great served over pasta.
Gary

Scotchroos
Boil 1 cup sugar and 1 cup white syrup to 2 degrees below softball and remove from the heat and stir in 1 cup peanut butter. Pour over 6 cups rice krispies. Press into greased 9+13 inch pan. Melt and spread on top 1 cup chocolate chips and 2 Tablespoons peanut butter. Microwave it on medium high.
Lindsey

Corn Pudding
1 box Jiffy Cornbread mix
1 16 oz can of whole kernel corn (drained, reserve half the liquid)
1 16 oz can of creamed corn
1/2 cup butter or margarine, melted
2 eggs

Mix all ingredients, plus the liquid from the corn. Pour into a greased 9x9 baking dish. Bake at 350 for 35-45 minutes, until set. Variations: add 1/2 cup chopped jalapenos, and/or 1/2 cup shredded cheese, and/or tomatoes, onions, etc.
Gary

Chili's Boneless Buffalo Wings
The zesty flavor of traditional Buffalo chicken wings without the bones or skin. That's because these "wings" are actually nuggets sliced from chicken breast fillets that are breaded and fried, then smothered with the same type of spicy wing sauce used on typical wings. If you like Buffalo wings, you'll love this recipe. Serve them up with some celery sticks and bleu cheese dressing on the side for dipping.

1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
4-6 cups vegetable oil
1/4 cup Crystal or Frank's Louisiana hot sauce
1 tablespoon margarine

On the side
bleu cheese dressing (for dipping)
celery sticks

1. Combine flour, salt, peppers and paprika in a medium bowl.
2. In another small bowl, whisk together egg and milk.
3. Slice each chicken breast into 6 pieces (or use pre-cut chicken tenders). Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees.
4. One or two at a time, dip each piece of chicken into the egg mixture, then into thebreading blend; then repeat the process so that each piece of chicken is double-coated.
5. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.
6. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.
7. As chicken fries, combine the hot sauce and margarine in a small bowl. Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine. (You can also use a small saucepan for this step. Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended.)
8. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels.
9. Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side.

Serves 2-4 as an appetizer.
Gary