Wednesday, October 31, 2007
Tuesday, October 30, 2007
1 1/2 lbs chicken breast tenders
14 uncooked manicotti shells
1(30 ounce) jar spaghetti sauce (canned works well too)
2 cups mozzarella cheese, shredded
Garlic SaltPreheat oven to 350 degrees. Spread 1/3 cup of the spaghetti sauce in ungreased baking dish, 9x13 inches. Sprinkle garlic salt on chicken. Insert uncooked chicken into uncooked manicotti shells. Place shells on spaghetti sauce in dish. Pour remaining spaghetti sauce evenly over shells, covering completely. Sprinkle with cheese. Cover with aluminum foil and bake about 1 hour, or until shells are tender.
1 c corn syrup
1 cube butter/margarine
1 can sweetened condensed milk
1 tsp vanilla
Combine first 3 ingredients and bring to a boil, then add milk and cook until soft ball stage. Add vanilla.
Covers about 12 to 20 apples depending on size. Golden delicious are great. Make sure apples are very cold and you have let caramel cool some before dipping apples. I use a spoon to drizzle caramel over top. Place on greased wax paper and place in fridge to set up caramel. It is also yummy to melt chocolate and spread over caramel and roll in chopped pecans.
Friday, October 26, 2007
1 large can of pumpkin
cream cheese frosting (either canned or make your own with cream cheese, powdered sugar and milk)
Combine cake mix and pumpkin and mix thoroughly. Drop onto greased cookie sheet and bake at 350 for approx. 12 minutes, or until toothpick comes out clean.
It sounds too simple to be good -but they are delicious and very moist. The key is too make sure they cook completely.
1 large onion chopped (approx 1 cup)
1 1/2 cups chopped celery
2-3 cups cooked rice
1 can of cream soup (mushroom, chicken or celery)
1 can sliced mushrooms
1 can sliced water chestnuts (optional)
1/4 cup soy sauce
2 T brown sugar
Cook the ground beef, add onions, celery and cook for a few minutes until slightly tender. Add the mushrooms, water chestnuts to the hamburger mixture and then add to the soup and rice and set aside. Clean out a pumpkin big enough to fill with the mixture, but small enough to fit into the oven and not burn. Cook the pumpkin with the lid on for a 1/2 hour at 350 and then add the mixture to the inside of the pumpkin and cover with the lid, cook for 1 hour to 1 1/2 depending on how quickly the pumpkin cooks. Poke with a toothpick to test. Serve with a green salad and fresh rolls.
(This is a fun tradition that we make every Halloween - be sure to scoop out some cooked pumpkin- it is very tasty!)
Thursday, October 25, 2007
2 lbs boneless, skinless chicken breasts, cut in 1-inch pieces
1 t. salt and pepper, to taste
1-1/2 T. vegetable oil
2 T. curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 oz) can coconut milk
1 (14.5 oz) can stewed tomatoes, diced
8 oz. tomato sauce
3 T. sugar
1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large, non-stick skillet over med-high heat for 2 minutes. Stir in onions and garlic and cook 1 minute more. Add chicken, tossing to coat with curry oil. Reduce heat to medium and cook 7-10 minutes, or until chicken is cooked through.
3. Pour coconut milk, tomatoes, tomato sauce and sugar into the pan and stir to combine. Cover and simmer, stirring occasionally, for 30-40 minutes.
Tuesday, October 23, 2007
4 TBS honey
4 TBS Dijon mustard
3 TBS vegetable oil
10 twists black pepper (or to taste)
3 lb loin of pork
10 oz chicken stock
8 oz whipping cream
1 TBS chopped fresh coriander leaves
Preheat oven to 400. Mix honey, mustard, oil and pepper in a small bowl to make a smooth sauce.
Cut two long sheets of foil approx 14 in. and lay on top of eachother. Place the pork on the foil and rub a generous tablespoon of the honey sauce all over the meat. Then fold the foil around the pork and pinch the edges together to seal the meat in a neat parcel.
Place the pork parcel on a baking tray and cook in the preheated oven for 1 hour.
Pour the remaining sauce in a saucepan and bring to a boil. Reduce the heat, stir in the chicken stock and simmer gently for 30 minutes. This removes the bitterness from the mustard and makes the sauce smooth. Add the cream and simmer for a further 10 minutes.
Open the top of the foil parcel and cook the pork for another 10 minutes to brown the top of the joint. Allow the meat to rest for 10 minutes after removing it from the oven.
Carve the pork into 1/4 in. slices and arrange them on a platter or individual plates. Stir the chopped coriander into the sauce and pour it over the pork. Serve immediately.
Thursday, October 18, 2007
1 cup cleaned medium fresh shrimp
2 medium tomatoes, chopped (about 1 cup)
1/2 cup PHILADELPHIA Cream Cheese Spread
1-1/2 cups torn cleaned spinach
COOK linguine as directed on package.
MEANWHILE, heat large skillet on medium-high heat. Add shrimp, tomatoes and cream cheese spread; cook and stir 3 to 4 minutes or until shrimp are cooked through and mixture is well blended.
DRAIN pasta; place in large bowl. Add spinach; toss lightly. Stir in shrimp mixture.
1 pkg. (2-layer size) chocolate cake mix
1 cup Sour Cream
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1/2 cup oil
1/2 cup water
3 cups thawed COOL WHIP Whipped Topping, divided
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate
PREHEAT oven to 350°F. Lightly grease 12-cup fluted tube pan or 10-inch tube pan. Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. scraping bowl occasionally. Pour into prepared pan.
BAKE 50 min. to 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with knife or metal spatula and gently remove cake. Cool cake completely on wire rack. Place on serving plate.
RESERVE 2 Tbsp. of the whipped topping. Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each min. Drizzle over cake. Immediately drop reserved whipped topping, by scant teaspoonfuls, around top of cake; create star shape by drawing wooden toothpick through middle several times.
Wednesday, October 17, 2007
4-6 apples (peeled, cored & sliced)
1 cup sugar
1 T. flour
1 T. tapioca (dry)
1 tsp. cinnamon
1/8 tsp. salt
(Sprinkle with lemon juice & steam for 5 minutes or 2-3 minutes in microwave steamer)
Reserve ¼- ½ cup of water out of steamer
Combine: sugar, tapioca, flour, cinnamon, & salt in a small blow. Mix well.
Cover crust bottom with this mixture – layer the apples and cover each level with the mixture.
Add ¼ cup cooking (steaming) liquid
Cover the apples with the remaining mixture & add 2 T. more cooking liquid over top.
Sprinkle with lemon juice
Cover with CRUMBLE MIXTURE
Bake on lower shelf of oven at 375- 400 degrees. Cook for 30-40 minutes – watch the pie and don’t overcook.
Your pie is done with it bubbles and the crust & crumble mixture are golden brown.
1/3 cup butter (salted)
1/3 cup margarine
1/3 cup shortening (Crisco)
1 T. sugar
½ tsp. baking powder
1 tsp. salt
1 T. dry milk
½ cup cold water (may need 1 T. more) – or you can use ½ cup cold milk
3 cups flour
In a mixer: cream butter, margarine & shortening
In a bowl: mix together sugar, baking powder, salt & dry milk
Add dry mixture to “butter” & mix briefly
Add ½ flour – beat until blended; add the rest of flour
Pour water in & beat only until water is incorporated.
Makes 2 pie shells (you can store extra dough in freezer – wrap in plastic wrap & put in a Ziploc. Will keep for 3-4 months)
(for 1 pie)
¾ cup flour
1/3 cup butter
½ cup sugar
Work it in with your hands – until you have a “crumbly” mixture. Taste to add more sugar
Saturday, October 13, 2007
1 cup butter, softened
1/2 cup peanut butter
1 cup sugar
1 cup packed brown sugar
1 tablespoon maple syrup
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup quick-cooking oats
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 package (10 ounces) peanut butter chips
Friday, October 12, 2007
2 cups sliced mushrooms
1/4 cup diced onion
1 can Cream of Chicken Soup
1/2 cup sour cream
In a skillet, melt 2-3 Tbs. of butter and cook chicken until browned on both sides and no longer pink. Remove from pan.
If necessary, add a little more butter and cook mushrooms and onions until tender and liquid is evaporated. Add soup and sour cream, heat to boiling.
Return chicken to pan an heat through, stirring often. Serve over rice or noodles.
2 Cups Sugar
1/2 t. Salt
1 t. Vanilla
1 Large Pkg. Vanilla Inst. Pudding
1 Pt. Whipping Cream
1 Pt. Half and Half
Beat eggs, and sugar well. Add salt, pudding, whipping cream and half and half. Mix well. Fill container to fill line with whole milk. Freeze.
1 can (16 ounces) pineapple chunks, diced, and juice reserved
2 cups miniature marshmallows
1/2 cup sugar
1 tablespoon all-purpose flour
1 teaspoon white vinegar
1 egg, beaten well
1 container (8 ounces) frozen whipped topping
4 medium-size apples, peeled, diced
1-1/2 cups dry roasted peanuts, chopped fine (optional)
1. Refrigerate marshmallows and pineapple, covered, overnight.
2. In a small saucepan, stir together reserved pineapple juice, sugar, flour, vinegar and egg. Cook over medium-low heat, stirring, for about 5 minutes. Refrigerate, covered, in a bowl overnight.
3. In a large bowl, combine the two chilled mixtures with the whipped topping, apples and 1-1/4 cups of the chopped nuts. Sprinkle remaining 1/4 cup nuts on top. Chill until ready to serve.
1 box yellow cake mix
2 cups warm water
1 (3.9 oz.) box instant chocolate pudding mix
Mix all ingredients until smooth. Pour into greased and floured 9x13 inch pan. Bake at 350 degrees for 30-35 minutes.
1/2 cup butter (melted, then cooled)
1 cup powdered sugar
2 egg yolks
8 ozs. Cool Whip
3 Heath Bars, crushed
Mix butter, powdered sugar and egg yolks until smooth. Fold in Cool Whip and Heath Bars. Spread on cake. Keep refrigerated.
(Since I hate eggs, especially raw, I often just do the Cool Whip and Heath Bars and it is just as tasty.)
1 c. vegetable oil (or 1 c. applesauce)
2 c. sugar
3 tbs. vanilla
3 tsp. vanilla
3 tsp. cinnamon
2 c. zucchini (and/or carrots)
3 c. flour
1 tsp. baking soda
1 tsp. salt
Beat eggs until thick. Slowly add oil, then sugar. Add vanilla and cinnamon. Beat will, then add zucchini. Beat again. Add flour, baking soda and salt.
Fill 2 greased loaf pans with batter. Bake for 1 hour at 325. (If applesauce is used, only bake for 45 minutes.)
You may also make these using muffin tins.
Thursday, October 11, 2007
1 16 oz. jar Grape Jelly
15-20 Large Italian Style Meatballs (frozen and pre-cooked)
Mix together the chili sauce and the grape jelly. Place the meatballs in the bottom of a pot, and pour mixture over top. Cover and cook on low until meatballs are hot in the middle, about 35-45 minutes. Serve over rice or egg noodles! Serves 4.
Tuesday, October 9, 2007
4 ozs. Cream Cheese
7 Slices of Bacon
14 Lil' Smokies
In the microwave or in a skillet, cook the bacon until about 1/2 way done. Cut bacon slices in half so you have 14. Cut a slit in each jalapeno and remove the seeds and veins. Spoon 1 teaspoon of cream cheese into each jalapeno. Next, add a lil' smokey to each one. Wrap each jalapeno with a slice of bacon and secure with a toothpick.
Cook in a 350 degree oven. Cook 20 minutes for spicy, 30 minutes for medium and 40 minutes for mild.
Sunday, October 7, 2007
1 loaf french bread
1 pkg. cream cheese
1/4 c. jam (I like blackberry with this)
handful of sugar
Mix cheese, jam and sugar until smooth. Split bread (hot dog style) and spread cheese mixture inside. Refrigerate over night. Slice into large, toast-size pieces.
Dip for bread:
1/2 - 1 c. cream
1 T vanilla
1 T sugar
Dip each slice in the egg mixture, then fry on electric skillet.
Top with butter, maple syrup, and a sprinkle of powdered sugar.
Boil and let cool:
2 c. water
5 tsp. baking soda
1 c. shortening
2 c. bran buds
4 c. all-bran
1 qt. buttermilk
5 c. flour
2 c. sugar
1 t. salt
Combine mixes. Pour desired amout of muffins into greased muffin pan. Bake 20 minutes at 400 degrees.
These taste really yummy with just some butter, or add a little honey for some sweet.
1 2/3 c. chopped pretzels
3/4 c. margarine
2 T. sugar
Mix until smooth & spread on pretzel mix, making sure to seal all edges:
1 c. sugar
8 oz. cool whip
8 oz. cream cheese
Mix until fruit thaws and jello thickens & pour over cream cheese mixture:
6 oz. raspberry jello
2 c. boiling water
20 oz. frozen raspberries
Refrigerate 2 hours.
1 c. peanut butter
1 cube margarine
1 box Crispix cereal
1 lb. powdered sugar
Heat margarine until melts. Add chips and peanut butter and stir until dissolved. Pour cereal in large bowl and pour melted mixture over the top. Stir gently. Pour powdered sugar into a large paper bag and add cereal mixture. Shake until cereal is coated. Then enjoy!
Monday, October 1, 2007
3 c sliced cooked chicken
2 c cherry tomato halves
1/2 c sliced red onion
1 c shredded sharp cheddar
2 slices bacon crumbled
1/4 c ranch dressing
Shred lettuce and add all ingredients. I let everyone put dressing on as desired but this is really good and fast.
1 Bottle Italian Dressing
1/2 Cup Fresh Shredded Parmesan Cheese
6 Flour Tortillas
I use tenderloins so they cook faster but any will work. Pour desired amount of dressing over chicken and cook over medium heat until done through. Shred with fork and place on warm tortilla, top with parmesan cheese and wrap up. You could garnish with sour cream, tomatoes, lettuce or whatever you like. These are quick and easy and best of all my kids like them. The tortillas you have to cook taste the best.
1 Bag Carmel
2 Tbs. Water
1 Bag White Chocolate Chips
1/2 Cup Brown Sugar
1/2 Tbs. Cinnamon
1 1/2 tsp. Nutmeg
Melt caramel with water until smooth. Dip apples in caramel and let set up. While waiting for the apples to set up, mix together brown sugar, cinnamon, and nutmeg set aside. Melt white chocolate until smooth. (I put just a little Crisco in it to help make it smooth.) Dip the apples into white chocolate, let set for just a few minutes, then roll in brown sugar mixture. Refrigerate until ready to serve.
1 bunch of onions
8 cups water
4 chicken bouillon cubes
3-6 potatoes cubed
Boil till tender.
Remove from heat and add 1 lb Velveeta cubed. Stir until melted.
On low heat add rue (1cup butter to 1 cup flour) to thicken.