Peanut Sauce

Spicy Peanut Sauce

Prep Time- 10 Minutes
Serves 10

(I usually half this recipe)

2 cups peanut butter
1 tbls fresh ginger
3 cloves garlic
4 green onions
1 tbls crushed chili pepper
1/8 cup sesame oil
1/4 cup light soy sauce
1/2 cup rice vinegar
1/2 cup water

Instructions: Put peanut butter in food processor, add
ginger, garlic, onions, and crushed peppers. Turn food
processesor on and slowly add other ingredients. May
substitute coconut milk or chicken broth for water.

Seashells with basil, tomatoes, and garlic

Seashells with basil, tomatoes, and garlic

 

(adapted from Sunset Magazine, June 2012)

1/2 c. extra virgin olive oil
3 garlic cloves, finely chopped or minced
3/4 t. sea salt
1/2 t. red pepper flakes
1 pt. small cherry or teardrop tomatoes (I used sugar plums)
1 lb medium seashell pasta
1/2 c. Parmesan cheese, shaved
1/2 c. thinly sliced fresh basil leaves

Combine oil, garlic, pepper flakes and salt and simmer on very low heat for 5 minutes or so; being careful not to burn the garlic.  Slice half of the tomatoes and stir the tomatoes into the mixture and simmer another 5 minutes.

Remove from heat and place in a large bowl. Place the other half of the sliced tomatoes into the mixture and stir. Let stand for about 30 minutes, stirring occasionally.  (Raw tomatoes get juicy as they stand, which helps create the sauce.)

Meanwhile, cook pasta as package directs for al dente  in a large pot of salted water. When done, drain and toss pasta with tomato mixture, then with the cheese and all but 1 tbsp. basil. Sprinkle remaining basil on top and season with a little salt, to taste.

Dinner Rolls

Dinner Rolls

1 Tbsp yeast
1/4 cup warm water
3/4 cup lukewarm milk
1/4 cup sugar
1 tsp salt
1 egg
1/4 cup soft margarine
3 1/2 - 4 cups flour

Dissolve yeast in warm water. Add milk, sugar, salt, egg, margarine, and half of flour. Mix until smooth. Add enough remaining flour to handle easily. Knead on lightly floured board until smooth and elastic, about 5 minutes. Place in a greased bowl and let rise in a warm place until double, about 1 1/2 hours. Punch down and let rise again, about 30 minutes. Shape into 24 rolls and place in greased plans. Let rise until double. Bake in 400 oven for 15-20 minutes.

Banana Bread

Banana Bread

1/2 cup milk
2 cups sugar
3 cups flour
3-4 bananas, mashed
1/2 cup shortening
2 eggs
1 1/2 tsp baking soda
1/2 cup walnuts

Set aside milk to sour. Cream together shortening and sugar. Add eggs and milk. Add flour and baking soda. Stir in bananas and nuts. Pour into 2 greased and floured loaf pans. Bake at 350 for 1 hour.

Chocolate Pecan Toffee

Chocolate Pecan Toffee

chopped pecans
3/4 cup brown sugar
1/2 cup margarine
1 cup chocolate chips

Butter a 9" pan. Cover bottom with chopped pecans. Melt butter, add sugar. Bring to boil, and boil 5 minutes, stirring constantly. Pour syrup over pecans. Put chocolate chips over hot candy. When chocolate is melted, spread evenly. Chill until hard then break into pieces.

Chocolate Filled Bonbon Cookies

Chocolate Filled Bonbon Cookies

1 cup butter
2 1/4 cup flour
1 tsp vanilla
1/2 cup powdered sugar
1/2 tsp salt
1 pkg chocolate kisses

Cream butter, sugar and vanilla. Add flour and salt. Mix until well blended. Wrap 2 tsp dough around each kiss. Bake in 350 oven for 10-12 minutes on an ungreased cookie sheet. (Cookies will only brown on the bottom.) Cool and frost with icing made with powdered sugar and milk. They look pretty if you make different colors of icing. Makes about 40 cookies.

Blueberry Rhubarb Crumble

Blueberry Rhubarb Crumble

1 1/2 cups rolled oats
2/3 cup packed brown sugar
1/2 cup sugar
1/2 cup butter
2 cups rhubarb (1" pieces)
3 cups blueberries
1/2 cup flour
2 Tbsp flour

Combine oats, brown sugar, 1/2 cup flour. Cut in the butter until the mixture resembles coarse crumbs. Reserve 2/3 cup crumb mixture. Pat the remaining crumb mixture into the bottom of a 9" round baking pan. Bake in a 350 degree oven 10-15 minutes or until light brown.

Meanwhile, combine blueberries and rhubarb. Add sugar and 2 Tbsp flour; toss to coat. Spoon atop crust. Sprinkle with reserved crumb mixture.

Creamy Pralines

Creamy Pralines

2 cups sugar
1 cup brown sugar
1/4 tsp salt
3 cups broken pecans
1/2 cup milk
1/2 cup evaporated milk
1/4 cup butter

Combine sugars and milks with butter and salt in heavy saucepan. Bring slowly to a full rolling boil over medium heat. Add pecans; continue boiling until candy reaches the soft ball stage or 234 degrees on the candy thermometer. Remove from heat. Stir only enough to give a creamy look. Spoon out onto waxed paper or buttered baking sheet.

Dirt Cake

Dirt Cake

20 oz bag oreos
2 small packages vanilla instant pudding
8 oz cream cheese
3 Tbsp margarine
3 cups milk
1 cup powdered sugar
12 oz whipped topping

Divide oreos. Take cream part out and put aside. Put oreos in food processor and crumble. Cream cream cheese, margarine, and white part of cookies. Add milk, pudding, and powdered sugar. Fold in whipped topping. In an 8" flower pot, layer crumbs and cream mixture, beginning and ending with crumbs. (Be sure there are enough crumbs to cover the top layer completely.) Put artificial flowers in the pot and garnish with gummy worms if desired.

No Bake Cookies

No Bake Cookies

2 cups sugar
4 Tbsp Nestle Quik (or 2 tsp cocoa and 2 tsp sugar)
1/2 cup margarine
1/2 cup milk

Mix in saucepan and bring to boil. Boil 1 minute.

Add:
1/2 cup peanut butter
3 cups rolled oats
1 tsp vanilla

Drop by teaspoonful on waxed paper

Beef and Bean Burritos

Beef and Bean Burritos

1 lb ground beef
1 onion, chopped
2 garlic cloves, minced
1--14 oz can refried beans
1 Tbsp chili powder
2 tsp cumin
2 tsp oregano
1/2 cup ripe olives
2 Tbsp parsley
Hot sauce to taste
1 cup sour cream
2 cups Monterey Jack cheese
1 cup picante sauce
8-10 large tortillas

Brown ground beef with onion and garlic. Drain fat. Add refried beans, chili powder, cumin, oregano, olives, parsley and hot sauce and stir thoroughly. Combine sour cream, cheese and picante sauce and set aside. Fill each tortilla with meat mixture and 2 Tbsp of cheese mixture and roll. Make sure you have some of the cheese mixture left over to top burritos. Place burritos seam side down in a greased 9x13 baking dish. Top with remaining cheese mixture and bake for 25 minutes at 350.

Boneless Blackened Chicken Breasts

Boneless Blackened Chicken Breasts

1 Tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper
1 tsp dried thyme
1 tsp dried oregano
1 tsp freshly ground pepper
1/2 tsp salt
4-6 boneless chicken breasts
2 Tbsp vegetable oil

Combine first 8 ingredients. Rub each chicken breast with a portion of spice mixture to coat. Heat oil in a large skillet. Cook chicken over medium heat for several minutes on each side until juices run clear.

Tuna Tomato Casserole

Tuna Tomato Casserole

2 cans (6 oz each) tuna, drained
1 cup mayonnaise
1 small onion, finely chopped
1/4 tsp salt
1/4 tsp black pepper
1 bag (12 oz) uncooked wide egg noodles
8-10 plum tomatoes, sliced 1/4" thick
1 cup (4 oz) shredded cheddar or mozzarella cheese

Preheat oven to 375

Combine tuna, mayonnaise, onion, salt, and pepper in medium bowl. Mix well and set aside

Prepare noodles according to pkg directions, cooking just until tender. Drain noodles and return to pot.

Add tuna mixture to noodles; stir until well combined.

Layer 1/2 noodles, 1/2 tomatoes, and 1/2 cheese in 9x13 baking dish. Press down slightly. Repeat layers with remaining ingredients. Bake 20 minutes.

Stuffed Shells with Spinach

Stuffed Shells with Spinach

1 pkg (10 oz) frozen chopped spinach, thawed, well-drained
1 cup ricotta cheese
1 pkg (8 oz) feta cheese, crumbled, divided
1/4 tsp garlic powder
12 jumbo macaroni shells, cooked, drained
1 1/2 cups marinara sauce

Combine well-drained spinach, ricotta cheese, about 3/4 of feta cheese, and garlic powder. Mix to blend well. Fill shells with spinach mixture, place in shallow inch baking dish. Pour sauce over shells and top with remaining feta cheese. Bake stuffed shells at 350 for 20 minutes.

Pasta in Tomato Cream Sauce

Pasta in Tomato Cream Sauce

8 oz tube pasta
1 can diced tomatoes with garlic and onion
1/2 cup fresh basil or 1 tsp dried basil
3/4 cup whipping cream
1/3 cup parmesan cheese, grated

Cook pasta; drain and keep warm. Cook tomatoes over medium-high heat in skillet until thickened about 5 minutes. Reduce heat; add basil and cream. Heat through. DO NOT BOIL. Toss with pasta and cheese. Serve immediately.

Creamy Chicken Lasagna

Creamy Chicken Lasagna

5 Tbsp butter, divided
1 cup chopped onion
2 garlic cloves, minced
1 can diced tomatoes, drained
2 cans sliced mushrooms
1/2 tsp dried tarragon
1/2 tsp dried basil
1/2 tsp sugar
1 1/4 tsp salt, divided
2 1/2 cup diced cooked chicken
3 Tbsp flour
2 cups half and half
1/2 cup dry white wine
3 cups (12 oz) shredded swiss and/or mozzarella
8 oz cooked lasagna noocles
3/4 cup parmesan

Heat oven to 350. Grease 9x13 pan. Melt 2 T butter in large skillet over medium heat. Add chopped onions and garlic, cook 3-5 minutes or until onions are transparent. Add tomatoes, mushrooms, tarragon, basil, sugar, and 1/4 tsp salt. Simmer 4-6 minutes or until sauce thickens. Stir in chicken.

melt remaining 3 T butter in medium saucepan over medium heat. Stir in flour and remaining 1 tsp salt; cook 2 minutes. Stir in half and half, cook and stir 5-6 minutes or until slightly thickened. Stir in wine; bring to a boil. Remove from heat.

Spoon 1/3 of the tomato sauce into bottom of pan. Cover with 1/3 of the white sauce. Top with 1 cup of the swiss cheese; cover with 1/2 of the lasagna noodles. Repeat. top with final 1/3 of the red sauce and white sauce and remaining 1 cup swiss cheese; sprinkle with parmesan.

Bake 40-45 minutes or until heated through and light golden brown. Let stand 15 minutes.

Cheesy Chicken Casserole

Cheesy Chicken Casserole

4 lbs chicken, cooked
8 oz cream cheese
1 1/2 cups parmesan cheese
20 oz pkg frozen broccoli, cooked
2 cups milk
1 tsp salt
3/4 tsp garlic salt

Remove skin and bones from chicken, slice thinly. Blend milk, cream cheese, salt and garlic salt in double boiler until smooth and thoroughly heated. Stir in half of parmesan cheese. Arrange broccoli in greased 2 quart casserole dish, cover with 1 cup of cheese mixture. Sprinkle with 1/4 cup parmesan cheese. May be served with cooked rice or noodles

Yummy Enchiladas

Yummy Enchiladas

1 large can shredded chicken
1 can cream of mushroom soup
1 can cram of chicken soup
1 can green enchilada sauce
16 oz sour cream
10-12 flour tortillas
16 oz cheese (mozzarella and/or cheddar)

In a saucepan, mix together the soups and enchilada sauce. heat and stir until smooth. Put in 1/2 of the sour cream and heat and stir until smooth. Then do the same with the rest of the sour cream. Pour enough sauce in bottom of a 9x13 baking pan to cover the bottom. Warm the tortillas. Put a large spoonful of chicken in tortilla. Then put in a large spoonful of sauce and some cheese. Wrap and place in pan. Do this with as many tortillas as will fit in the pan. Pour the remaining sauce over all the enchiladas and sprinkle cheese on top. Cook at 350 for 20 minutes.

Chicken Chile Relleno Casserole

Chicken Chile Relleno Casserole

3 cups diced cooked chicken
1 can (7 oz) chopped green chilies
1 1/2 cup Mexican cheese blend
1 1/2 cup salsa
3/4 cup milk
3 eggs
1/4 cup flour
1 tsp chili powder
2 Tbsp minced fresh cilantro

Preheat oven to 350. Spray 2 quart casserole with nonstick cooking spray.

Spread chicken in casserole, top with chilies and 3/4 cup cheese. Whisk together 1/2 cup salsa, milk, eggs, flour and chili powder in medium bowl. Stir in 1/4 cup cheese, pour over chicken.

Sprinkle with remaining 1/2 cup cheese. Bake 25-30 minutes until set and cheese is lightly browned. Sprinkle with cilantro and serve with remaining 1 cup salsa.

Chicken Cordon Bleu

Chicken Cordon Bleu

6 chicken breasts
6 slices swiss cheese
6 slices ham
3 Tbsp flour
1 tsp paprika
6 Tbsp butter
1/2 cup dry white wine
1 tsp chicken bouillon granules
1 Tbsp cornstarch
1cup heavy whipping cream.

Pound chicken breasts. Place a slice of cheese and ham on each breast within 1/2" of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, coat the chicken pieces.

Heat the butter in a large skillet over med-high heat, cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 min, until chicken is no longer pink.

Remove the toothpicks, transfer chicken to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

German Pancakes

German Pancakes

1/2 cup flour
3 eggs
1/2 cup milk
3 Tbsp butter

Beat eggs until fluffy. Gradually add milk and flour. Beat until smooth. Pour into square glass baking dish that has melted butter in it. Bake at 400 15-20 minutes.

To double: use a 9x13 glass dish

Water Punch

Water Punch

3 cups sugar
1 Tbsp lemon extract
1 tsp citric acid
4 1/2-5 cups water

Stir until dissolved. Chill. Before serving, add 1-2 liter bottle Sprite or Ginger Ale, and ice.

Taco Soup 2

Taco Soup

1 lb hamburger
1 onion
1 pkg taco seasoning
1 16 oz can corn
1 8 oz can tomato sauce
1 16 oz kidney beans
1 28 oz can stewed tomatoes

Saute onions. Brown hamburger. Combine all ingredients in a large pot and let simmer for 20-25 minutes. Turn down to warm until serving. Top with cheese, sour cream, and/or fresh cilantro. Serve with tortilla chips.

Italian Minestrone Soup

Italian Minestrone Soup

1 lb hamburger
1 onion, chopped
1 clove garlic
1 can stewed tomatoes
1 can tomato sauce
1 can potatoes
1 can green beans
1 can kidney beans
1 tsp basil
1/2 tsp oregano
1 Tbsp parsley
1 Tbsp sugar
1 cup shell macaroni (uncooked)
salt and pepper to taste

Brown hamburger and drain off excess fat. Saute onions and garlic. Add tomatoes, tomato sauce, potatoes, green beans, kidney beans, basil, oregano, parsley, and sugar. Bring to a boil and add macaroni. Simmer until macaroni is tender. Add salt and pepper to taste.

Pico de Gallo

Pico de Gallo

1 onion, chopped
2 tomatoes, chopped
1 clove garlic, minced
1 1/2 Tbsp lemon juice
1/2 bell pepper, chopped
1 Tbsp cilantro, finely chopped
1 jalapeno pepper, chopped

Mix all ingredients. Serve fresh with tortilla chips or fajitas.

Guacamole Dip

Guacamole Dip

1/4 onion, chopped
1 large avocado, mashed
2 Tbsp lime juice
1 jalapeno pepper, chopped (optional)
1 tomato, chopped
1-2 cloves garlic, minced
1/4 cup mayonnaise

Mix all ingredients well. Store in refrigerator in a covered bowl. Serve with tortilla chips, corn chips, or fajitas.

Crockpot Potato Soup

Crockpot Potato Soup

1 bag frozen hash browns
28 oz chicken broth
1 can cream of chicken soup
1/2 cup chopped onion
1/3 tsp black pepper.
8 oz cream cheese

Combine all ingredients except cream cheese. Cook in crock pot on low for 5 hours. Stir in cream cheese, cook 30 minutes, stir occasionally.

Candy Cane Oreo Cookies Bars

 

Candy Cane Oreo Cookies Bars

Ingredients

For the Cookie Base:
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 1/2 tsp kosher salt
• 2 eggs
• 1 tsp vanilla extract
• 2 cup all purpose flour
• 1/2 cup dark chocolate unsweetened cocoa powder
• 1 tsp baking soda
• 15 Candy Cane Oreos, crushed
• 1 1/2 cup red and green chocolate chip morsels (or use semi sweet)
For the Topping:
• 1 can (14oz) sweetened condensed milk
• 2 Tbsp unsalted butter
• 12 oz Green & Black's White Chocolate bars (4oz each bar)
• 12 peppermint candy canes, crushed

Instructions

1. Beat butter and sugars until creamy, using a mixer. Add in salt, eggs and vanilla. Slowly add flour, baking soda and cocoa, until combined completely. Fold in crushed Oreos and chocolate morsels (batter will be thick).
2. Press into a parchment paper lined 15x10x1 baking sheet. Bake in a 375 degree oven for 15- 20 minutes, until soft in center and cooked on outside (adjust according to own oven). Remove from oven (will set while cooling).
3. While baking, heat condensed milk and butter in a small saucepan on medium heat. Stirring constantly with a whisk, add white chocolate to warm milk mixture. Remove from heat and stir until smooth (about 2 minutes).
4. Pour over cooked cookie bars and sprinkle immediately with crushed candy canes. Allow to set (about 30 minutes). Cut and enjoy!

Cinnamon Streusel Dessert Pizza

 

Cinnamon Streusel Dessert Pizza

 

Pizza dough (You can make your own, I just bought some refrigerated dough at the grocery store)
1 TBSP butter, melted
Cinnamon

Streusel:

1/2 cup plus 1/3 cups all purpose flour

1/3 cup white sugar

1/4 cup brown sugar

2 TBSP vegetable shortening

2 TBSP oil

Icing:

1 cup powdered sugar
1 TBSP milk
1/2 tsp. vanilla

DIRECTIONS:

Mix together streusel ingredients with a fork, or your clean hands, then side aside.

To make pizza, pat dough into a 12 inch pizza pan that has been sprayed with oil.  Perforate pizza dough with a fork (this keeps bubbles from forming), then brush with 1 TBSP melted butter. Sprinkle cinnamon all around buttered crust. Top pizza crust with streusel mix.

Bake at 460 F for 8 to 9 minutes depending on the thickness of the pizza.  Mix icing ingredients until it is of a drizzle consistency. If it is too thick, then thin with a small amount of milk until you have reached your desired thinness.

When finished baking, top with icing in a circular pinwheel pattern. Cut up and enjoy!

Cheesy Zucchini Rice

Cheesy Zucchini Rice

Ingredients:

1 tablespoon olive oil
1 cup long-grain white rice
2 cups chicken broth
2 tablespoons butter
1 medium or 2 small zucchini, grated (I used my food processor but a cheese grater would work well, too)
1 cup shredded sharp cheddar
1/2 teaspoon garlic powder
salt and pepper, to taste
splash of milk, as needed

Directions:

Heat the olive oil in a medium sauce pan over medium heat.
Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.
Pour in the chicken broth, bring to a boil, turn heat to low, and cover.
Cook, covered, for 15 - 20 minutes or until most of the liquid is absorbed.
Remove from the heat and add the butter, grated zucchini, cheddar, and garlic powder. Stir until well incorporated. Cover and let sit for 5 minutes.
Stir again and add salt and pepper to taste and a splash of milk if you'd like to thin out the texture a little bit.

BBQ Chicken Quinoa Salad

BBQ Chicken Quinoa Salad

 

Ingredients

• 1 cup cooked quinoa
• 1/2 cup corn
• 1/2 cup black beans, rinsed and drained
• 1 cup shredded BBQ chicken
• 1 avocado, chopped
• 2 tbsp White Cheddar cheese, shredded
• 2-4 tbsp BBQ sauce
• 2 scallions, chopped
• cilantro for garnish

Instructions

1. In a large bowl, toss together the quinoa, corn, black beans, chicken and avocado. Season with salt and pepper
2. Transfer mixture onto a bowl and top with shredded cheese, BBQ sauce, scallions and cilantro.
3. Serve warm or at room temperature

Notes

This recipe calls for already cooked chicken so plan ahead! I prefer to cook my chicken in the crockpot, using 6 chicken thighs, 1 white onion sliced and 1/2 cup of BBQ sauce. I cook on low for about 6-7 hours and then shred and refrigerate for later.

No Bake Oreo Truffles

No Bake Oreo Truffles

• 1 package Double Stuffed Oreos
• 4 oz Cream Cheese you may add up to 8 oz, I just like the consistency best with 4 oz.
• - - Dipping Chocolate

Instructions

1. Chop Oreos up finely in a food processor. Save some of the finely crushed Oreos for garnish later and set it aside. You don't need too much.
2. With hands (or a spoon, I just think hands are faster), mash softened cream cheese and crushed Oreos until well combined.
3. Roll into 1" balls and place on a wax covered cookie sheet. Put in freezer for 15 minutes.
4. While balls are in freezer, melt chocolate according to directions.
5. Pull the Oreo Truffles out of freezer, and dip into chocolate. Garnish with reserved Oreo crumbs before the chocolate sets up.
6. Let chocolate set, refrigerate and enjoy!

Crispy Southwest Chicken Wraps

Crispy Southwest Chicken Wraps

 

• 1 cup cooked rice, warm or at room temperature
• 1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
• 1 can black beans, rinsed and drained
• 1 green onion, finely sliced (white and green parts)
• 1/2 red or green pepper, diced
• 1/4 cup fresh cilantro, chopped
• juice of 1 lime
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic salt
• 2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
• Sour cream (optional)
• 6 burrito-sized flour tortillas

Directions

1. Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.
2. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm.

Breakfast Burritos

Breakfast Burritos

(freezer friendly)

• 1/4 cup butter
• 1/3 cup chopped onion
• 1/3 cup chopped green pepper
• 18 eggs
• 1/2 cup milk
• 1 cup chopped ham
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups shredded cheddar cheese
• 20 flour tortillas

Saute onions and green pepper in butter. Beat eggs and milk together and pour into the skillet with the onions and peppers.
Add the ham, salt and pepper. Cook, stirring occasionally, until eggs are set. Mix in cheese and let melt.
Scoop 1/2 cup egg mixture onto tortillas. Fold ends under and roll up. Freeze (see instructions below) or put all burritos in a baking dish, top with extra cheese (if you’d like) and bake at 350 degrees for 20 minutes or until heated through. Serve with salsa.

Freezer Instructions:
Wrap burrito in a paper towel and then in a sheet of foil. Seal tightly and place in freezer bags. When bag is full, remove all air and seal. Freeze.
To serve: Remove foil and put paper-towel-wrapped burrito in microwave. Reheat for around one minute. Serve with salsa.

Triple Chocolate Chunk Muffins

Triple Chocolate Chunk Muffins

1 3/4 cup oats
3 egg whites
3/4 cup unsweetened cocoa
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1/2 cup plan greek yogurt (or regular plain low fat yogurt)
1/2 tsp cream of tartar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1 cup hot water
1 cup sweetener
1/2 cup mini semi-sweet chocolate chips

Preheat oven to 350. Line a 12 cup muffin pan with liners. Set aside

In a blender or food processor, add oats until oats are ground.

Place all ingredients in mixing bowl. Add only 1/2 of chocolate chips.

Scoop mixture into prepared muffin pans. Top muffins with remainder chocolate chips.

Bake 18-20 minutes.

Taco Soup

Taco Soup

(Miriam's recipe)

1 can of chicken (from Sam's Club) or shredded chicken or 1 lb ground beef
1/2 of a white onion

3 cans of diced tomatoes

cilantro to taste (I use 10 or so stems)

1/2 jalapeño

1 can of black beans, drained & rinsed

1 can of corn, drained

1 tbsp lime juice

1/2 taco seasoning packet (my favorite is ChiChi's)

 

In a food processor, blend the onion, 2 1/2 cans tomatoes, cilantro, & jalapeno. Combine everything in a pot & cook until heated through. Serve with chips, sour cream, and cheese.

Cream Zucchini Soup

Cream Zucchini Soup

(Miriam's recipe)

 Zucchini Mixture

8 c. sliced zucchini (approx. 3 lbs)
1 c. water
1 c. onion, chopped
2 tsp. Season-All (McCormicks)
1 tsp. parsley flakes
2 chicken bouillon cubes, crushed

In a large pot, combine zucchini, water, onion, Season-All, parsley flakes, and bouillon cubes. Cook until zucchini is tender. Pour zucchini mixture in a blender and puree until smooth. (If desired, you can freeze this zucchini mixture and then thaw it and add it to the cream sauce when you're ready to make the soup.)

Cream Sauce

2 T. butter
2 T. flour
1 chicken bouillon cube, crushed
1/8 tsp. pepper
1/4 tsp. celery salt
1 c. milk
1/2 c. heavy whipping cream

In a large pot, melt the butter. Whisk in the flour, bouillon cube, pepper, and celery salt, blend well. Stir in the milk and cream. Simmer, stirring until it thickens. Stir in the zucchini mixture and thoroughly blend. If the soup is thicker than you prefer, add more milk until it is the consistency you like. Optional: serve with a dollop of sour cream and garnish with paprika.

Taco Salad Bar

Taco Salad Bar

1-1/2 lbs. ground beef (or 2-12 oz. cans chicken breast)
1 pkg. taco seasoning
2 cans black beans
1 large bag prepared salad greens (or 1 head lettuce, shredded)
3 large tomatoes, chopped
1 red onion, chopped
1 green or red bell pepper, chopped
2 jalapeno peppers, finely chopped
1 small bunch cilantro, chopped
2 c. shredded cheddar cheese
1 can olives, sliced
1 c. sour cream
1 jar salsa
1 bottle catalina or ranch salad dressing
1 -2 avocados, diced
1 large bag tortilla chips

Cook meat and season with taco seasoning. Heat beans. Put all ingredients in separate serving dishes and arrange as a salad bar. Assemble salad as desired. Top with salad dressing, sour cream and/or salsa.

Grammy Nadeau's Spaghetti Sauce

Grammy Nadeau's Spaghetti Sauce

1/4 tsp. olive oil
1 lb. ground meat
1 tsp. paprika
1 T. chives, chopped
1 T. parsley
1/2 tsp. basil
1 tsp. italion seasoning
1/2 tsp. garlic powder
2 T. dried onion flakes
1/4 c. parmesan grated cheese
1 T. sugar
salt & pepper, to taste
2 T. catsup
1 tsp. worcestershire sauce
Louisiana hot sauce, several drops
3 small cans tomato sauce
1 small can tomato paste
1 can condensed tomato soup
1/2 can of water

Heat olive oil; add ground meat. Stir to brown slightly. Add paprika and stir until lightly browned. Add chives, parsley, Italian seasoning, garlic powder and onion flakes. Stir. Add salt and pepper. Add catsup, hot sauce & Worcestershire. Add tomato sauce, paste & soup. Swish a little water to clean cans and add to sauce. Simmer for a few minutes, then add sugar and parmesan cheese. Bring to a boil, lower heat and just simmer for about 1 to 1 ½ hours.

Thai Fried Rice

Thai Fried Rice

(Kao Paht)

 

4 c. cooked rice, freshly cooked or chilled

4 T. vegetable oil

2 tsp. chopped garlic

1/2 medium size onion chopped

1 to 2 boneless chicken breasts cut into bite size pieces

2 to 3 large eggs, beaten

4 T. fish sauce

1 tsp. sugar

1 tsp. coarsely ground dried Thai chilies

1 small tomato chopped

1 cucumber sliced

2 to 3 limes quartered

Fish sauce

Soy sauce

 

Heat oil in wok or large deep skillet over high heat. Add garlic. When garlic is brown (about 30 seconds or less) add the onion. Cook for 1 to 2 minutes then add the chicken. Cook, stirring occasionally, until the chicken is cooked through (about 2 to 4 minutes). Add the beaten egg and once it begins to set toss to scramble. Add the fish sauce, sugar, and Thai chili. Stir briefly, then add the tomato and rice. Stir/toss often until the rice is heated through (and tender if you used chilled rice). Serve with cucumber slices, lime to squeeze over each serving, and fish sauce and soy sauce per individual taste.

Fast & Fancy Chicken

Fast & Fancy Chicken

(from Jen Wegner)

5 boneless, skinless, chicken breasts

5 slices swiss cheese

4 oz mushrooms, sliced

1 can (10 3/4 oz) cream of chicken soup

1/4 c. evaporated milk

1/4 c. water

2 c. herb stuffing mix

1/2 c. butter, melted

 

Preheat oven to 350°. Lightly grease a 9"x13" baking dish. Place the chicken in a single layer in the baking dish. Top each piece with a slice of cheese. Sprinkle the mushrooms over the cheese. Mix the soup, milk and water together and pour over the chicken. Spread the dry stuffing mix over the top. Drizzle the melted butter over the stuffing. Bake, uncovered, for 50 minutes. Serve hot.

Chicken Rollups

Chicken Rollups

 

8 oz. pkg. cream cheese, softened

1 cube margarine, softened

2 to 3 c. chicken, cooked and broken in bite-size pieces

3 pkgs. crescent rolls (8 per pkg.)

butter, melted

cornflakes, crushed

 

Mix cream cheese, margarine and chicken. Roll out crescent rolls flat and put about a tablespoon of cream cheese mixture on each. Roll up crescent roll with mixture inside. Dip filled roll in melted butter and rotate in crushed cornflakes to cover. Bake the "rollups" on a cookie sheet for 20 mins at 350 °. Serve with hot chicken gravy.

Chicken Gravy:

 

chicken broth

chicken bouillon

cornstarch, as needed

salt

 

Save the broth that the chicken for the rollups was cooked in (I add minced onion to the water when I'm cooking the chicken). Then enhance the broth with chicken bouillon and thicken with cornstarch. Add salt to taste.

Chicken Curried Rice

Chicken Curried Rice

 

3/4 lb boneless, skinless chicken breasts, cut into small pieces, uncooked

1 1/3 c. water

1 (14.5 oz.) can stewed tomatoes, undrained

1/3 c. raisins (optional)

1 T. brown sugar

1 T. lemon juice

1 chicken bouillon cube, crushed

1 tsp. curry powder

1/2 tsp. cinnamon

1/4 tsp. salt

1/4 tsp. ginger

1 c. uncooked rice

In a large saucepan, combine all ingredients except rice. Bring to a boil. Stir in rice. Reduce heat; cover and simmer 20 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed. Makes 4 (1 1/4 cup) servings.

Orange Carrot Cookies

Orange Carrot Cookies

(Grandma Wilcock's recipe)

Cookie Dough

3/4 c. butter
1 c. sugar
1 egg
1 T. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 c. cooked carrots, mashed
2 c. flour
1 c. chopped nuts

Cream butter, sugar and egg. Add baking powder, salt, and vanilla. Mix in carrots, then flour. Stir in nuts. Drop by teaspoonfuls onto a greased baking sheet. Bake at 375° F. for 15 minutes. Cool then ice.

Icing

1 T. orange juice
1 c. powdered sugar

Mix orange juice and powdered sugar until smooth.

Thai Coconut Sticky Rice with Mangoes

Thai Coconut Sticky Rice with Mangoes

(Kao Niow Mamuang)

6 ripe sweet mangoes
3 c. hot, cooked sticky rice
2 c. coconut cream
1 c. sugar
2 tsp. salt
tua tohng (optional)

Peel and slice the mangoes. Combine coconut cream, sugar, and salt in a medium saucepan. Bring to a boil over medium heat, stir well, and remove from the heat. Place cooked sticky rice in a large bowl or container and pour in the coconut cream mixture. Stir well, cover, and set aside for at least 30 minutes, to no more than 6 hours, so that the rice absorbs the sauce. Do not refrigerate. Place room temperature sticky rice in sweet-salty coconut cream sauce in bowls and arrange several slices of mango over each serving. Garnish with a sprinkling of tiny, crunchy toasted tua tohng, "gold beans", the tiny yellow centers of mung beans deep fried.

Pumpkin Cream Pie

Pumpkin Cream Pie

 

Crust

1 1/2 pkg. graham crackers (about 15 sheets)
1/2 c. powdered sugar
1/2 c. butter, melted

Preheat oven to 300°. Grind graham crackers in a food processor (or, if you don't have a food processor, place them in a large ziploc and pound 'em with a rolling pin.) Add powdered sugar and melted butter and process until totally combined. Press into the bottom and sides of a pie pan until nice and firm. Bake for 8 to 10 minutes, or until warm and "set". Remove from oven and allow crust to cool completely.

Filling

1 box (3 oz) vanilla pudding (cook and serve variety)
1 c. half-and-half
1/2 c. heavy cream
pinch cinnamon
pinch nutmeg
pinch ground cloves
1/2 c. (plus 3 T.) pumpkin puree
1/2 c. (additional) heavy cream
2 T. brown sugar

Extra graham cracker crumbs, for garnish In a medium saucepan, mix dry pudding mix with half-and-half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick. Remove from heat. Add pumpkin and stir to combine. Place lid on pot and set aside to cool. When cool enough, place pot in the fridge to cool completely. When mixture is cool, remove from the fridge. In a mixing bowl, add 1/2 cup heavy cream and brown sugar. Beat until very light and fluffy. Fold in pumpkin cream mixture until combined. Pour into cooled crust. Cover and refrigerate for a couple of hours or overnight. Serve with graham crackers crumbled on top.

Wacky Cake

Wacky Cake

 
3 c. flour
2 c. sugar
1/3 c. cocoa
2 tsp. baking soda
1 tsp. salt
2 c. water
2/3 c. oil
2 tsp. vinegar
2 tsp. vanilla

Mix flour, cocoa, sugar, soda and salt. Add remaining ingredients. Pour into a greased and floured pan. Use either a 9 x 13 inch oblong pan or 2 - 9 inch round pans. Bake at 350° F. for 30 minutes. Top with your favorite frosting, dust with powdered sugar or eat plain. Tastes great with fresh strawberries and whipped cream!

Carrot Cake

Carrot Cake

(from Brock)

Cake

4 eggs
3/4 c. vegetable oil
1 c. granulated sugar
1 c. brown sugar
3 tsp. vanilla
2 c. flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
3 tsp. ground cinnamon
1/2 tsp. nutmeg
1/2 c. applesauce
1 - 8 oz. can crushed pineapple, drained
3 c. grated carrots
1 c. chopped pecans

Preheat oven to 350°. Grease and flour a 9 x 13 inch pan. In a large bowl, beat together eggs, oil, sugars and vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir in applesauce, pineapple and carrots. Fold in pecans. Pour into prepared pan. Bake in preheated over for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Frosting

1/2 c. butter, softened
8 oz. cream cheese
3 1/2 c. confectioners' sugar
1 tsp. vanilla
1 c. chopped pecans

In a medium bowl, combine butter, cream cheese, sugar and vanilla. Beat until smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Pizza Dough

Pizza Dough

1 c. warm water
1 T. yeast
2 T. olive oil
2 to 2 1/2 c. flour
1 tsp. sugar
1/4 tsp. salt
1/2 tsp. Italian seasoning, optional
corn meal

Dissolve yeast in warm water. Add remaining ingredients. Stir well, dough will be sticky. Cover and let rise. Prepare pizza pans by spraying with Pam and dusting with corn meal. Divide dough in half. Use lots of flour when spreading dough on pans. Let dough rise about 10 to 15 minutes. Bake in 400° F. oven for 5 minutes. Prepare pizza with your favorite toppings and bake 15 minutes. Or wrap and freeze partially baked dough for future use. Makes two 14 to 16 inch pizzas.

Stuffed Mushrooms

Stuffed Mushrooms

1 lb. spicy sausage
8 oz. cream cheese
2 T. worcestershire sauce
2 lbs. mushrooms

Cook sausage & drain excess grease. Combine with cream cheese and worcestershire sauce. Add cooked sausage. De-stem mushrooms and stuff with sausage mixture. Bake at 325° F for about 20 minutes or until mushrooms are cooked.

Party Meatballs

Party Meatballs

1 large bag frozen meatballs
1 1/2 c. ketchup
1 1/2 c. grape jelly or 1 can jellied Cranberry sauce

Put catsup and grape jelly (or cranberry sauce) in a microwave safe bowl and microwave until jelly liquifies. Put meatballs in the crockpot and pour sauce over them. Let simmer on low for 3 to 4 hours. Serve with toothpicks as an appetizer or over rice for a meal.

Cranberry-Pomegranate Sauce

Cranberry-Pomegranate Sauce

 

1 bag (about 12 to 16 oz) fresh cranberries
16 oz., fluid pomegranate juice
3/4 c. sugar, more or less to taste

Combine all ingredients in a medium saucepan and cook over medium-low heat for 20 minutes, stirring occasionally to prevent burning. Mixture will thicken as it cooks, and will thicken more as it cools. Cool in a jar or bowl in the fridge. Serve with Thanksgiving turkey.

Tortilla Soup

TORTILLA SOUP
(from Jen Wegner)

4 Chicken Breasts
1 onion, diced, sautéed in butter
2 cloves garlic
1 (14 oz) can stewed tomatoes
1 (14 oz) can mexican tomatoes
1 4 oz can diced green chiles
1 (14 oz) can chicken broth
2 (14 oz) cans beef broth
1 (14 oz) can water
5 oz roasted red pepper
Corn to taste
1 tsp salt
1 tsp pepper
½ tsp chili powder (more or less to taste)
½ tsp cumin
2 tsp Worcestershire sauce
Cilantro
Lime

Condiments:
Chips, avocado, shredded cheese, sour cream, cilantro, lime wedges,
pomegranate seeds (if in season--believe it or not, it's really good)

Saute chicken, set aside (or use rotisserie--I use one rotisserie for
a double batch). Saute onion and garlic until brown. Add rest of
ingredients except chicken and corn. Add juice of one lime and some
of the cilantro. Puree. (I puree the ingredients as I go…mix the
onions & tomatoes and some of the broth in a blender, etc.) Add
chicken and corn (don't puree). Simmer. Serve with condiments.

 

Biscuits & Sausage Gravy

Biscuits & Sausage Gravy  

1 lb bulk sausage 

½ cup flour 

5 cups milk 

salt & pepper to taste   

Cook sausage, crumbling well. Pour off all but 2-3 Tbsp of grease. (I usually buy the reduced fat and have none to pour off.) Sprinkle flour on top. Increase heat to high and cook, stirring until flour starts to brown. Add milk, stirring constantly and continue cooking until gravy thickens. Add salt and pepper. Serve over hot biscuits.

Killer Enchiladas

KILLER ENCHILADAS

4 Chicken breasts ; cooked, diced

1 Onion 

1/2 stick Butter 

1 can Green chilies 

1/2 can Rotel tomatoes 

Flour tortillas 

1 pkg (8 oz) Cream cheese 

1 pound Monterey jack cheese 

1 can Ripe olives ; chopped

1 pint Half-and-half cream 

Saute onion in butter. Add 1 pkg cream cheese, 1 can green chillies, 1/2 can Rotel tomatoes -- cook until cheese is melted. Add chicken.

In a 9x13" pan and 3 Tbsp chicken mixture to tortilla and roll up. Place in pan seam side down. When pan is full, spread Monterey jack cheese over top, then the olives, then pour the pint of half & half over top. Be sure to get all edges. Bake in oven at 350° for 30 minutes uncovered.

Easy Crockpot Chicken with Noodles

EASY CROCKPOT CHICKEN WITH NOODLES

 

1- 1 ½ lbs chicken

¼ cup white wine vinegar

1 can cream of mushroom soup

1 cup sour cream, fat-free

¼ cup flour

Cooked noodles

 

Place chicken in crock pot. Mix white wine vinegar and pour over chicken. Cover and cook on low for 6-8 hours or high 3-4 hours. Before serving, mix sour cream with flour; stir mixture into chicken and juices. Heat for 30 minutes on low. Serve chicken and gravy with hot cooked noodles.

Baked Mexican Egg Rolls

BAKED MEXICAN EGG ROLLS

 

1 pound lean ground chicken

1 package egg roll wrappers (20 in the type I purchase)

1.25 cup 2% shredded cheese

1.25 cup rinsed black beans

1/2 tsp salt

1 tsp cumin

1 tsp cilantro

1 small onion

2 cloves garlic diced

1 can rotel tomatoes with chilis

Preheat oven to 425 degrees. Spray baking sheet with olive oil spray. Spray skillet with olive oil spray. Begin to brown garlic and onion. Add chicken and spices. Cook until browned. Drain tomatoes and add once chicken is cooked. Add rinsed black beans to mixture and warm through. Assemble as follows: 2 tbsp of meat mixture and 1 tbsp cheese per egg roll. Spray top of egg rolls with olive oil spray. Bake for 15-20 minutes. Flip as needed to prevent burning of wrapper. Number of Servings: 20

Stroganoff Casserole

STROGANOFF CASSEROLE

2 lbs Ground beef 1/2 Onion diced 1 can Cream of mushroom soup 1 pkg Wide egg noodles cooked 1 pkg Mushrooms 1 cup Sour cream 1/2 cup Milk 2 tablespoons Worcestershire sauce 1 teaspoon Seasoned salt Black pepper to taste 2 cups Cheese
Saute ground beef and onion in 1 Tbsp oil until meat is throughly cooked. Drain excess oil from pan.   In a 2 qt casserole dish, add all remaining ingredients plus cooked noodles and mix together. Sprinkle cheese on top and bake covered at 350° for 35 minutes.

Lime Chicken Soft Tacos

LIME CHICKEN SOFT TACOS

 

1 1/2 lbs Chicken cubed 1/8 cup Red wine vinegar 1/2 Lime juiced 1 teaspoon Sugar 1/2 teaspoon Salt 1/2 teaspoon Black pepper 2 Green onions chopped 2 cloves Garlic minced 1 teaspoon Oregano Flour tortillas 1 Tomato diced 1/4 cup Lettuce 1/4 cup Monterey jack cheese 1/4 cup Salsa

1. Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onions, garlic, and oregano. Simmer for an extra 10 minutes. 2. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese, and salsa.

Chicken Pot Pie

CHICKEN POT PIE

This recipe is from the back of the bisquick box. 1 2/3 cups frozen mixed vegetables thawed 1 cup Bisquick (baking mix) 1/2 cup milk 1 cup cut-up cooked chicken 1 egg 1 can (10 3/4 oz) Cream of Chicken Soup
Heat oven to 400°. Mix vegetables, chicken and soup in ungreased 9" pie plate. Stir remaining ingredients with fork until blended. Pour into pie plate. Bake 30 min or until golden brown. 6 servings

Pumpkin Bread

PUMPKIN BREAD

1 large can pumpkin 1 1/2 tsp. Salt 5 eggs 4 1/2 tsp. Cinnamon 3 1/2 cup sugar 1 1/2 tsp. Nutmeg 2 cups oil 1 1/2 tsp. Cloves 4 1/2 cups flour 1 tsp. Ginger 1 1/2 tsp. Soda 1 cups chocolate chips
Combine eggs, sugar, oil and pumpkin. Mix well. Sift dry ingredients and add slowly, mixing well. Add chocolate chips. Bake in greased loaf pans at 350 degrees for 45 minutes to 1 hour. Makes 3 large loaves or 6 small loaves.

Blueberry Streusel Bread

BLUEBERRY STREUSEL BREAD 2 cups Flour 1 cup Sugar 1 teaspoon Baking powder 1/2 teaspoon Baking soda 1/4 cup Butter chilled, cut 2/3 cup Buttermilk 2 teaspoons Vanilla 1 Egg beaten 1 cup Fresh blueberries 2 tablespoons Almonds chopped 2 tablespoons Flour 2 tablespoons Sugar 2 tablespoons Butter softened 3/4 teaspoon Cinnamon

1. Heat oven to 350°. Grease 9x5" loaf pan. In large bowl, stir together flour, sugar, baking powder, baking soda, and salt. With pastry blender, cut in butter until mixture resembles fine crumbs. 2. Stir in buttermilk, vanilla and egg until dry ingredients are just moistened. Gently stir in blueberries. Spoon into pan. 3. In small bowl, stir together topping ingredients, sprinkle over batter in pan. 4. Bake 65-70 minutes. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely on wire rack.

Apple Dumplings

APPLE DUMPLINGS

 

 

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

Here's a healthier (yes, there are chocolate chips!) way to indulge.

Ingredients
1 cup trans-fat-free margarine
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
3/4 cup all-purpose flour
3/4 cup white whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups rolled oats, uncooked
1 1/2 cups dried cranberries
1 cup semisweet chocolate chips

Instructions
Preheat oven to 350 degrees. Beat the margarine and sugars together until fluffy. Add eggs and vanilla; mix well. Combine next five ingredients; add to sugar mixture and beat well. Stir in oats, then cranberries and chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 10 to 14 minutes or until golden brown. Cool slightly before moving to a wire rack. (Makes 4 to 5 dozen)