My Dinner Plans

Moving

2010-07-24T08:51:00.000-07:00

Hi guys! I've moved! mydinnerplans.wordpress.com Update your bookmarks (as though anybody but me reads this) :)

Pretzel M&M Blondies

2010-07-11T08:27:00.000-07:00

1 stick unsalted butter
1 cup light brown sugar, packed
2 eggs
1 tsp vanilla
1/4 tsp coarse salt
1 1/2 cup flour
1 cup pretzel m&m's
fleur de sel (or another sea salt)

Preheat oven to 350. Melt the butter and set aside to cool. Line an 8 x 8" pan with foil, with some hanging over the sides.

Beat the butter and sugar until light and fluffy. Beat in the eggs, vanilla and salt. On low speed, beat in the flour. Stir in the m&m's.

Pour into the prepared pan and spread to even. Sprinkle lightly with fleur de sel.

Bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean. Cool completely in a wire rack in the pan. Lift up the foil and cut into squares.

Chicken with Creamy Chive Sauce

2010-06-07T08:05:00.000-07:00

1/4 cup butter
1 package dry Italian seasoning
1/2 cup white wine (or chicken bullion)
1 can golden mushroom soup
4oz. cream cheese with chives and onion
2-4 chicken breast
1 package penne pasta

Add all ingredients except penne to crock pot. Cook on low for 4-5 hours. Cook penne, combine with sauce and chicken, serve.

Peanut Butter Chocolate Chip Bars

2010-05-26T14:57:00.000-07:00

6 tbsp unsalted butter
1/2 c natural chunky peanut butter
1 c sugar
1/4 c light brown sugar, packed
2 eggs
1 tsp vanilla
1 cup flour
1/4 tsp salt
1 tsp baking powder
1 cup semi-sweet chocolate chips

Preheat oven to 350. Lightly grease an 8 x 8" pan

Whisk together the flour, salt and baking powder. Set aside.

Cream the butter and peanut butter together until smooth. Beat in the sugars until combined. Add the eggs, one at a time, scraping down the bowl after each addition. Stir in the vanilla.

Stir in the flour mixture. Add the chocolate chips, stirring until combined.

Spread the batter into the prepared pan. Bake for about 30- 32 minutes. Cool completely before cutting.

Split Pea Soup

2010-04-26T06:52:00.000-07:00

1 pound dried green split peas
2-1/2 quarts water
1 meaty ham bone or 2 smoked ham hocks
1-1/2 cups chopped onion
1 cup each diced celery, carrots and potatoes
1 tsp dried parsley flakes
1/2 tsp pepper
1/4 tsp garlic salt
1/4 tsp dried marjoram
Salt to taste

In a Dutch oven or soup kettle, add the peas, water and ham bone; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally.

Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender.

Set aside ham bone until cool enough to handle. Remove meat from bone; discard bone. Cut ham into bite-size pieces. Return to the soup and heat through.

Bacon Squash Saute

2010-04-26T06:50:00.001-07:00

6 bacon strips, diced
2 small zucchini, cut into 1/4-inch slices
2 small yellow summer squash, cut into 1/4-inch slices
1 medium onion, thinly sliced

In a large skillet, cook bacon over medium heat until crisp; remove to paper towels. Drain, reserving 2 tablespoons drippings.

In the drippings, saute the zucchini, yellow squash and onion for 6-8 minutes or until crisp-tender. Sprinkle with bacon.

Parmesan Cornflake Chicken

2010-03-21T10:27:00.000-07:00

1/2 cup crushed cornflakes
1/3 cup grated Parmesan cheese
1/4 cup seasoned bread crumbs
1-1/2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg
1 broiler/fryer chicken (2 to 3 pounds), cut up and skin removed

In a shallow bowl, combine the first six ingredients. Beat egg in another shallow bowl. Dip chicken in egg, then roll in cornflake mixture.

Arrange chicken in a glass baking pan. Bake, uncovered, at 350° for 45-50 minutes or until chicken juices run clear.

Kettle Corn

2010-03-21T10:25:00.000-07:00

1/4 cup vegetable or canola oil
1/4 cup sugar
1/3 cup unpopped popcorn

Place oil and 3 kernels of popcorn into a large covered pan. Heat on medium-high heat until the 3 kernels pop. When the 3 kernels pop place sugar and popcorn into the pan. Stir quickly and return cover to pan. Alternate between setting on the burner and shaking for 3 seconds until popping slows. Pour into large bowl and salt to taste.

Pumpkin Muffins

2010-02-16T14:46:00.000-08:00

3/4 cup sugar
1/4 cup vegetable oil
2 eggs
3/4 cup canned or fresh cooked pumpkin
1/4 cup water
1 1/2 cups flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground cloves
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt

Mix sugar, vegetable oil, eggs, pumpkin, and water. In a separate bowl mix flour, baking powder, baking soda, cloves, cinnamon, nutmeg and salt. Mix dry ingredients into the wet until just moistened.

Bake at 400 for 10-15 minutes.

Fleur Del Sel Caramels

2010-01-10T12:05:00.000-08:00

1 cup heavy cream
5 tbsp unsalted butter, cut into pieces
1 tsp fleur de sel (available in specialty cook shops)
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water

Line bottom and sides of 8" square baking pan with parchment paper. Lightly oil parchment. Set aside.

In small saucepan, combine cream, butter and fleurde sel. Bring to a boil. Remove from heat. Set aside.

In a 3-4 quart heavy saucepan, combine sugar, corn syrup, and water. Bring to a boil, stirring until sugar is dissolved. Insert candy thermometer. Boil without stirring but gently swirling pan, until mixture is light golden in color. Carefully stir in cream mixture (will bubble up). Simmer stirring frequently until caramel registers 248 degrees.

Pour mixture into prepared pan. Transfer to wire rack for 2 hours or until cool. Cut into 1" pieces. Wrap each piece in 4" sqaure parchment or wax paper, twisting ends to close.

Chocolate Peanut Butter Bites

2009-12-27T19:45:00.000-08:00

1 1/3 cups sweetened condensed milk
2/3 cup creamy peanut butter
1 tsp vanilla extract
2 cups Bisquick
2/3 cup semisweet chocolate chis

In a small bowl, beat the milk, peanut butter and vanilla until smooth. Add Bisquick and beat until just blended. Fold in chocolate chips.

Drop by rounded tablespoonfuls 2" apart onto ungreased baking sheets. Bake at 375 for 8-10 minutes or until edges are lightly brown. Cook for 2 minutes before removing to wire racks.

Maple Salmon

2009-12-15T12:07:00.000-08:00

1/4 cup maple syrup
2 tbsp soy sauce
1 clove garlic, minced
1/4 tsp garlic salt
1/8 tsp ground black pepper
1lb salmon

In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.

Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.

Preheat oven to 400 degrees.

Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Cheesecake

2009-12-14T06:02:00.000-08:00

Crust
1 cup graham crackers
3 tbsp sugar
3 tbsp margarine, melted

Filling
4 blocks of cream cheese (8oz each)
1 cup sugar
3 tbsp flour
4 eggs
1 cup sour cream
1 tbsp vanilla

Combine the crust ingredients. Press into the bottom of a 9" springform pan. Bake at 325 for 10 minutes.

Combine cream cheese, sugar, and flour mixing at medium until well blended. Add eggs one at a time mixing after each addition. Blend in sour cream and vanilla. Pour over crust. Bake at 450 for 10 minutes. Reduce heat to 250; continue baking for 1 hour. Cool before removing rim from pan.

Mint Crinkles

2009-12-11T12:07:00.000-08:00

3/4 cup finely chopped layered chocolate-mint candies (about 4oz or 24 candies)
1/3 cup shortening
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
2 teaspoons vanilla
1-1/2 cups all-purpose flour
Layered chocolate-mint candies, chopped (4.6oz package)

In a heavy small saucepan, heat and stir the 3/4 cup chopped candies until melted and smooth. Remove from heat. Cool about 15 minutes.

In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until well combined. Beat in cooled chocolate, eggs, and vanilla. Beat or stir in flour. Cover and chill 3 hours or until dough is easy to handle.

Preheat oven to 350 degrees F. Using about 1 tablespoon of dough per ball, shape dough into 1-1/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 8-10 minutes or until edges are set . Sprinkle a few candy pieces on top of each cookie; do not press candies into cookies. Bake 1 minute more. Cool on wire racks.

To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 24 hours or freeze for up to 3 months.

Peanut Butter Bites

2009-12-11T12:05:00.000-08:00

3/4 cup butter, softened
1/2 cup creamy peanut butter
1 cup sugar
1/2 tsp baking powder
1/8 tsp salt
1 egg
1 tsp vanilla
2 cups all-purpose flour
21 miniature chocolate-covered peanut butter cups, halved
Unsweetened cocoa powder (optional)

Preheat oven to 375 degrees. In a large bowl, combine butter and peanut butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If necessary, cover and chill about 30 minutes or until dough is easy to handle.

Shape dough into 1-1/2-inch balls. Press a peanut butter cup half into each ball and shape dough around peanut butter cup to enclose. Place cookies 2 inches apart on an ungreased cookie sheet.

Bake in the preheated oven for 8 to 10 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to a wire rack; let cool. If desired, sprinkle cookies with cocoa powder.

To Store: Place cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Gorilla Bread

2009-12-11T11:47:00.000-08:00

1/2 cup granulated sugar
3 tsp cinnamon
1/2 cup butter
1 cup packed brown sugar
1 (8oz) package cream cheese
2 (12oz) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts or pecans

Preheat the oven to 350 degrees F.

Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.

Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.

Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts.

Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.

Parmesan Butternut Squash

2009-12-01T07:06:00.000-08:00

1 butternut squash (2 1/2 lbs)
1/4 cup butter
2 cloves of garlic, finely chopped
1/4 cup panko bread crumbs
1/3 cup grated fresh Parmesan cheese
1/4 tsp salt
1/8 tsp pepper
1/4 cup chopped fresh parsley

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Peel, halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in bottom of baking dish.

In a small saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.

In small bowl, mix bread crumbs, cheese and 1 tablespoon of the butter-garlic mixture.

Brush squash slices with remaining butter-garlic mixture. Sprinkle with salt, pepper and bread crumb mixture.

Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.

Crock Pot Chicken Cordon Bleu

2009-11-20T04:56:00.000-08:00

6 boneless, skinless chicken breast halves
1 (10.75oz) can condensed cream of chicken soup
1 cup milk
4 oz sliced ham
4 oz sliced swiss cheese
1 (8oz) package of dry bread stuffing mix
1/4 cup butter, melted

Mix soup and milk together in a small bowl. Pour enough of the mixture into the crockpot to cover the bottom. Layer chicken over soup mixture. Cover the breasts with the remaining sauce. Layer cheese on top of chicken/sauce.

Add stuffing to top (smoosh down so it gets moist) about 1 hour before serving. Drizzle butter over stuffing.

Cook for 4-6 hours on low or 2-3 hours on high.

Whole Grain Pancakes

2009-11-19T05:57:00.000-08:00

1 cup whole wheat flour
1/2 cup rolled oats
1/4 cup cornmeal
3 tbsp flaxseed meal
3 tbsp brown sugar
1 tsp baking powder
1/2 tsp baking soda
1 egg, beaten
2 cups buttermilk

In a large bowl, stir together the whole wheat flour, oats, cornmeal, flaxseed meal, brown sugar, baking powder, and baking soda. Pour in buttermilk and egg. Stir just until smooth. Let stand at least 5 minutes before cooking.

Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Big Daddy Biscuits

2009-11-03T13:30:00.000-08:00

2 cups flour
1 tbsp baking powder
1 tsp salt
1 tbsp white sugar
1/3 cup shortening
1 cup milk

Preheat oven to 425.

In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl. (I had to add more flour, mine was too sticky)

Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick (if using for breakfast sandwiches roll to 1/2" thick). Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.

Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

Swedish Apple Pie

2009-10-24T11:49:00.000-07:00

Filling:
2/3 cup raisins (optional)
3 medium apples, any baking variety, peeled and sliced
1 tbsp sugar
1 tsp cinnamon
1/8 tsp nutmeg

Topping:
3/4 cup butter
1 cup flour
1/2 tsp salt
1 egg, beaten
1/4 cup chopped walnuts (optional)

Heat the oven to 350. Place the raisins in a small bowl, cover them with hot water and microwave them on high until they become plump, about 20 to 30 seconds. Drain the raisins, then combine them with the apple slices. Transfer fruit to a 9 inch pie plate (should be no more than 2/3 full).

In a small bowl, mix the sugar, cinnamon, and nutmeg and sprinkle the mixture over the fruit.

To make the topping, first melt the butter and set it aside. In a separate bowl, stir together the flour, sugar, salt and egg until they're evenly blended. Whisk in the butter then spread the topping over the fruit and sprinkle on the nuts.

Bake the pie until golden brown, about 40 minutes. Serve it warm, with vanilla ice cream or whipped cream. Serves 10.

Tomato and Herb Phyllo Pizza

2009-10-21T04:54:00.000-07:00

7 sheets phyllo pastry, thawed
1/2 cup butter, melted
7 tbsp Parmesan cheese, grated
1 1/2 cups mozzarella cheese, grated
1 sweet onion, thinly sliced and separated into rings
5-6 roma tomatoes, sliced (32 slices)
1 tsp dried oregano or thyme
1-2 tsp Kosher salt, to taste
1/2-1 tsp ground pepper, to taste
1/4-1/2 tsp cracked rosemary, optional

Preheat oven to 350. Thaw the phyllo according to package directions. Place the tomato sliced on paper toweling and pat dry. Place a piece of parchment paper on a cookie sheet or brush it with melted butter.

Place one sheet of phyllo on a the cookie sheet. Brush with butter and sprinkle with 1 tbsp of grated Parmesan. Repeat until all the sheets are used. Evenly press down so the layers stick together. Sprinkle the top with the mozzarella. Place onions on top and then place tomatoes on top. Place tomato slices in straight lines so that each square, when cut, contains 1 tomato slice. Sprinkle with oregano/thyme, salt, pepper, and rosemary (if using).

Bake at 350 for 25 minutes or until the edges are lightly golden and the bottom is cooked. If the top isn't brown, turn oven to broil for just a minute or two and watch carefully, remove wehn the top is golden. Decorate with fresh rosemary sprigs if desired and cut into squares. Each square can then be cut into two triangles if smaller pieces are desired.

Slow Cooked Lemon Chicken

2009-10-06T10:58:00.000-07:00

6 chicken breasts
1 tsp dried oregano
1/2 tsp seasoned salt
1/4 tsp pepper
1-2 tbsp olive oil
1/4 cup water
3 tbsp lemon juice
2 garlic cloves, minced
1 tsp chicken bouillon granules
2 tsp minced fresh parsley
Hot cooked rice

Pat chicken dry with paper towels. Combine the oregano, seasoned salt and pepper; rub over chicken. In a skillet over medium heat, brown the chicken in olive oil; transfer to a 5-qt. slow cooker. Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen browned bits. Pour over chicken.

Cover and cook on low for 3-4 hours. Baste the chicken. Add parsley. Cover and cook 15-30 minutes longer or until meat juices run clear. If desired, thicken cooking juices and serve over chicken and rice.

Chocolate Chip Cookies

2009-09-11T05:55:00.000-07:00

I wasn't going to add this recipe. I didn't think the cookies were anything extra special until the day after I baked them I realized that even the ones I had cooked too long or at too high a temperature (ah, the joys of baking with a 2 year old!) were still soft and chewy!!!

2 sticks butter
3/4 cup brown sugar
3/4 cup regular sugar
2 eggs
1 tsp vanilla
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
1 small box (3.4oz) vanilla instant pudding
1 bag of chocolate chips (12oz)
1 cup chopped nuts (optional)

Preheat oven to 350.

Cream together butter and sugars. Add the eggs and vanilla and mix well.

In separate bowl sift together flour, baking soda and salt. Gradually add to the creamed mixture until well mixed. Add the box of pudding, chocolate chips and nuts. Mix until well blended.

Drop onto ungreased cookie sheets. Bake at 350 for 12-15 minutes. Longer if making large cookies.

Cream Cheese Pound Cake

2009-09-08T05:52:00.001-07:00

1 package cream cheese (8oz)
1 1/2 cups butter (3 sticks)
1 1/2 tsp vanilla extract (or 1 tsp vanilla and 1/2 tsp almond extract)
3 cups sugar
1/8 tsp salt
6 large eggs
3 cups sifted cake flour

Have cream cheese, butter and eggs at room temperature. Preheat oven to 325; grease an angel food plan and set aside.

Cream together cream cheese, butter and extract(s). Gradually add the sugar and salt. Cream until fluffy. Add eggs one at a time, mixing well after each egg. Add the flour one cup at a time, mixing well after each cup.

Pour into prepared cake pan and bake at 325 for 1 1/2 hours. Cool for 10 minutes before removing from pan.

Blueberry Muffins

2009-08-23T13:51:00.000-07:00

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork.

Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

Bake for 20 to 25 minutes in the preheated oven, or until done.

Wilton Buttercream

2009-08-05T16:49:00.000-07:00

1/2 cup solid white vegetable shortening
1/2 cup butter
1 tsp. flavoring (clear vanilla abstract, or almond or butter abstract will work too)
2 tbsp milk or water
1 lb. confectioners' sugar (approx 4 cups)
1 tbsp. meringue powder
a pinch of salt

Cream shortening, butter, flavor, and water. Add dry ingredients and mix on medium speed until all incorporated. Blend an additional minute or so, until creamy. Add water as necessary until frosting reaches desired consistency.

** Chocolate variation: Add 3/4 c. cocoa or three 1 oz. unsweetened choc squares (melted), and an additional 1 to 2 Tbsp. water to recipe. Mix until well blended.

Costco Mousse Filling

2009-08-05T16:46:00.000-07:00

1 cup of heavy whipping cream
1 cup of milk
1 large package of Jello pudding

Mix well. Use different types of pudding for various flavors.

Orange-Maple Glazed Chicken

2009-07-26T18:13:00.000-07:00

1/3 cup orange juice
1/3 cup maple syrup
2 tbsp balsamic vinegar
1-1/2 tsp Dijon mustard
1 tsp salt, divided
3/4 tsp pepper, divided
1 tbsp minced fresh basil or 1 tsp dried basil
1/2 tsp grated orange peel
6 boneless skinless chicken breasts

In a small saucepan, combine the orange juice, syrup, vinegar, mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Stir in basil and orange peel. Remove from the heat; set aside.

Sprinkle chicken with remaining salt and pepper. Grill chicken, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear, basting frequently with orange juice mixture.

Chocolate Chip Banana Muffins

2009-07-05T17:31:00.000-07:00

1 3/4 cups all-purpose flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt
1 tsp vanilla extract
1 cup mashed ripe bananas (2-3 bananas)
3/4 cup semisweet chocolate chips

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla.

Stir wet ingredients into dry ingredients just until moistened. Fold in bananas and chocolate chips.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Strawberry Bread

2009-06-21T05:13:00.000-07:00

4 cups strawberries
3 1/8 cup all-purpose flour
2 cups white sugar (plus a little to sprinkle on strawberries)
1 tbsp ground cinnamon
1 teaspoon salt
1 tsp baking soda
1 1/4 cup vegetable oil
4 eggs, beaten

Preheat oven to 350 degrees. Butter and flour (or spray) 2 9 x 5 inch loaf pans.
Slice strawberries* and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.

Combine flour, sugar, cinnamon, salt, and baking soda in large bowl, mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Divide batter into pans.

Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans or on wire rack for 10 minutse. Turn loaves out and cool completely.

*At the suggestion of the person who gave me this recipe I sliced 2 cups and puree 2 cups.

Sloppy Joes

2009-05-09T18:29:00.000-07:00

1 lb ground beef
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 tsp garlic powder
1 tsp prepared yellow mustard
3/4 cup ketchup
3 tsp brown sugar
salt to taste
ground black pepper to taste

In a medium skillet, over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.

Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes or pour into crock pot and cook on low for 3-4 hours. Season with salt and pepper. Serve on a roll.

To freeze leftovers fill muffin cups or half cup containers. Once frozen remove from container, wrap in plastic wrap and foil and store. Reheat individual serving sizes in the microwave.

Grilled Potato Skins

2009-05-03T10:00:00.000-07:00

2 large baking potatoes
2 tbsp butter, melted
2 tsp minced fresh rosemary or 1/2 tsp dried rosemary, crushed
1/2 tsp salt
1/2 tsp pepper
1 cup shredded cheddar cheese
3 strips bacon, cooked and crumbled
2 green onions, chopped
Sour Cream

Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 inch on potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper. Brush on both sides of potato skins.

Grill potatoes, skin side up, uncovered over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position them over indirect heat; grill 2-3 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream.

Peanut Butter Cake Bars

2009-05-01T04:37:00.000-07:00

2/3 cup butter, softened
2/3 cup peanut butter, softened
1 cup sugar
1 cup brown sugar
4 eggs
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 pkg milk chocolate chips

In a large bowl, cream the butter, peanut butter, sugar, and brown sugar. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in chocolate chips.

Spread into greased 9x13 baking pan. Bake at 350 for 35-45 minutes or until a tooth pick inserted into the center comes out clean. Cook on wire rack. Cut into bars and serve.

Summer Steak and Chicken Kabobs

2009-04-26T08:38:00.000-07:00

1/2 cup vegetable oil
1/4 cup soy sauce
3 tbsp honey
2 tbsp white vinegar
1/2 tsp ground ginger
1/2 tsp garlic powder
1 1/2 lbs boneless beef sirloin steak, chicken or a combination of the two, cut into 1" cubes
1/2 lb fresh mushrooms
2 medium onions, cut into wedges
1 medium green pepper, cut into 1" chunks
1 medium yellow summer squash, cut into 1/2" slices

In a large resealable bag, combine oil, soy sauce, honey, vinegar, ginger and garlic powder. Add steak and chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade. On 12 skewers, alternately thread steak, mushrooms, onions, pepper and squash. Grill, uncovered, over medium heat for 12-14 minutes or until meat reaches desired doneness. Turn occasionally.

Enchilada Casserole

2009-04-24T15:41:00.000-07:00

1 lb ground beef *
1 large onion, chopped
2 cups salsa
1 can (15 ounces) black beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tbsp taco seasoning
1/4 tsp ground cumin
6 flour tortillas (8 inches)
3/4 cup sour cream
1 cup shredded Mexican cheese
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans, dressing, taco seasoning and cumin. Place three tortillas in a 2-qt. baking dish coated with cooking spray. Layer with half of the meat mixture, sour cream and cheese. Repeat layers.

Cover and bake at 400° for 25 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 5 minutes before topping with lettuce, tomato and cilantro.

* I am not a huge fan of ground beef in tacos but I think this would be great with chicken or beans

Alfredo Chicken 'n' Biscuits

2009-04-24T15:36:00.000-07:00

2 cups chopped fresh broccoli
1 1/2 cups sliced fresh carrots
1 cup chopped onion
2 tablespoons olive oil
2 cups cubed cooked chicken
1 carton (10 ounces) refrigerated Alfredo sauce
1 cup Bisquick
1/3 cup milk
1/4 teaspoon dill weed

In a large skillet, saute the broccoli, carrots and onion in oil until crisp-tender. Stir in chicken and Alfredo sauce; heat through. Transfer to a lightly greased 8-in. square baking dish.

In a small bowl, combine the baking mix, milk and dill just until moistened. Drop by rounded tablespoonfuls onto chicken mixture.

Bake, uncovered, at 400° for 18-22 minutes or until bubbly and biscuits are golden brown.

Popovers

2009-04-19T09:06:00.000-07:00

2 beaten eggs
1 cup milk
1 tbsp cooking oil
1 cup flour
1/4 tsp salt

In a mixing bowl, using a wire whisk beat eggs, milk, and oil until combined. Add flour and salt.

Fill greased cups 1/2 full of batter. Place in cold oven. Turn oven on to 400 degrees. Bake for 40 minutes until firm. After removing from oven immediately poke holes in the top of each popover to allow steam to escape.

Ranch Potato Cubes

2009-03-24T17:12:00.000-07:00

7 medium potatoes, cut into 1/2" cubes
1/4 cup butter, cubed
1 cup (8 oz) sour cream
1 envelope ranch salad dressing mix
1 cup (4 oz) shredded cheddar cheese

Place potatoes in a greased 11x7" baking dish; dot with butter. Cover and bake at 325 for 60-65 minutes stirring occasionally.

Combine sour cream and salad dressing mix; spoon over potatoes. Sprinkle with cheese. Bake, uncovered, for 5-10 minutes or until cheese is melted.

Applesauce BBQ Chicken

2009-03-24T17:09:00.000-07:00

4 boneless skinless chicken breast halves
1/2 tsp pepper
1 tbsp olive oil
2/3 cup chunky applesauce
2/3 cup spicy BBQ sauce
2 tbsp brown sugar
1 tsp chili powder

Sprinkle chicken with pepper. In a large skillet, brown chicken in oil on both sides. In a small bowl, combine the remaining ingredients; pour over chicken. Cover and cook 7-10 minutes longer.

Ham and Potato Soup

2009-02-28T15:38:00.000-08:00

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Change things up a bit - add cheese, broccoli, bacon, etc to your liking!

Chicken Pot Pie

2009-02-16T06:01:00.000-08:00

1 double pie crust
1/3 cup butter
1/3 cup onion
1/3 cup flour
1/2 tsp salt
1/4 tsp pepper
1 1/2 cup chicken broth
2/3 cup milk
3 cups cooked chicken
2 cups frozen, mixed vegetables

Prepare pie crust in 9" pan. Melt butter in sauce pan over medium heat. Add onion, cook until tender. Add flour, salt and pepper. Gradually add broth and milk. Cook and stir until bubbly and thickened. Add chicken and veggies.

Spoon into crust. Add top crust cutting several slits for venting.

Bake at 425 for 30-40 minutes.

Brown Sugar Chicken

2009-02-14T04:42:00.000-08:00

2lbs. chicken pieces
1 cup, packed, brown sugar
2/3 cup vinegar
1/4 cup lemon-lime soda (ie: Sprite)
2-3 tbsp. minced garlic
2 tbsp. soy sauce
1 tsp. black pepper

Place chicken in crock pot. Combine remaining ingredients & pour over chicken. Cover and cook on low 6-8 hours.

Serve over rice or noodles

Pieless Chicken Pot Pie

2009-02-12T17:18:00.000-08:00

2 chicken breasts
2-3 tsp extra virgin olive oil
1 tsp garlic powder
Salt/Pepper
1-2 Tbsp mustard
1.5 - 2 lbs of white potatoes
1/2-1 cup of milk
1 Tbsp butter or olive oil
1 16 oz bag frozen mixed veggies

Place chicken breasts in 8x8 glass baking dish. Sprinkle with olive oil, garlic powder, salt and pepper. Bake at 350 for 45-55 minutes.

Thaw frozen veggies.

After chicken is done cooking, cut into 1/2 inch - 1 inch cubes. Combine cubed chicken with frozen veggies. Add 1 Tbsp mustard and stir through.

Make mashed potatoes. Place mashed potatoes on plate, make a well to fill in with the chicken and frozen veggie mixture.

Slow Cooker London Broil

2009-02-01T06:31:00.000-08:00

2 pounds london broil
1 can condensed cream of mushroom soup
1 can condensed tomato soup
1 package dry onion soup mix

Place meat in the bottom of the slow cooker; if necessary, slice meat to make it fit!

In a medium bowl, mix together mushroom and tomato soup. Pour mixture over beef. Sprinkle dry onion soup mix over top.

Cover, and cook on Low for 8 to 10 hours.

Light Oat Bread

2009-01-22T11:50:00.000-08:00

1 1/4 cups water
2 tablespoons margarine
1 teaspoon salt
3 cups all-purpose flour
1/2 cup rolled oats
2 tablespoons brown sugar
1 1/2 teaspoons active dry yeast

Add ingredients to bread machine pan in order recommended by your manufacturer. Use regular light setting. Or set bread machine to dough setting when it is finished place dough in a bread pan and bake at 350 for 35 minutes (cover with foil part way through cooking).

Dilly Vegetable Medly

2009-01-18T14:22:00.000-08:00

1/4 cup olive oil
2 tbsp minced fresh basil
2 tsp dill weed
1/2 tsp salt
1/2 tsp pepper
7 small yellow summer squash, cut into 1/2" thick pieces
1lb. Yukon Gold potatoes cut into 1/2" cubes
5 small carrots, cut into 1/2" slices

In a large bowl, combine the first 5 ingredients. Add vegetables and toss to coat. Place half the vegetables on a double thickness of heavy-duty foil (about 18" square). Fold foil around vegetables and seal tightly. Repeat with remaining vegetables. Grill, covered, over medium heat for 20-25 minute or until potatoes are tender, turning once.

Cinnamon Rolls

2009-01-12T19:03:00.000-08:00

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

To bake immediately - Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

To bake the next day - Cover cinnamon rolls immediately after placing them in the pan and place in the refrigerator. When you are ready to bake uncover and place in a cold oven. Turn oven on to 400 and bake 20-25 minutes.

Chicken Cordon Bleu

2009-01-12T17:09:00.000-08:00

4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon ground black pepper
6 slices Swiss cheese
4 slices cooked ham
1/2 cup seasoned bread crumbs
1 egg, beaten
2 tsp water

Sauce:
1 can cream of mushroom
1/2 cup sour cream
1 tbsp lemon juice

Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.

Pound chicken breasts to 1/4 inch thickness. Combine egg and water. Sprinkle each piece of chicken on both sides with salt and pepper. Place chicken on bread crumbs. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.

Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

In small sauce pan combine cream of chicken, sour cream and lemon juice. Heat through. Pour over chicken when serving.

Ham 'n' Cheese Quiche

2009-01-10T12:31:00.000-08:00

1 pastry shells (9 inches)
1 cups diced fully cooked ham
1 cups shredded sharp cheddar cheese
1 teaspoons dried minced onion
2 eggs
1 cups half-and-half cream
1/4 teaspoon salt
1/8 teaspoon pepper

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 5 minutes. Remove foil; bake 5 minutes longer. (Use pie weights or pierce with fork before baking for the second 5 minutes)

Place ham, cheese and onion in the pastry crust. In a bowl, whisk eggs, cream, salt and pepper. Pour into ham mixture. Cover and freeze for up to 3 months. Or cover edges with foil and bake at 400° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.

To use frozen quiche: Completely thaw in the refrigerator. Remove from the refrigerator 30 minutes before baking as directed.

Oatmeal Power Bars

2009-01-02T16:39:00.000-08:00

1 cup quick-cooking rolled oats
1/2 cup whole wheat flour
1/2 cup Grapenuts
1/2 tsp ground cinnamon
1 egg, beaten
1/4 cup applesauce
1/4 cup honey
3 tbsp brown sugar
2 tbsp vegetable oil
1/4 cup unsalted sunflower seeds
1/4 cup chopped walnuts
1 bag (7oz) chopped dried fruit

Preheat oven to 325. Line a 9" square baking pan with aluminum foil. Spray the foil with cooking spray.

In a large mixing bowl, stir together the oats, flour, grapenuts, and cinnamon. Add the egg, applesauce, honey, brown sugar and oil. Mix well. Stir in sunflower seeds, walnuts and fruit. Spread mixture evenly in the prepared pan.

Bake 30 minutes, or until firm and lightly browned around the edges. Let cool then use the foil to remove from the pan.

Note: You can easily change this recipe by changing the nuts, fruit, adding chocolate chips, chocolate powered, peanut butter, etc.

Crock Pot Potato Chowder

2008-12-26T16:30:00.000-08:00

8 cups diced potatoes
1/3 cup chopped onion
3 knorr bullion cubes (I used chicken)
5 cups water
1 can cream of chicken soup
1 package cream cheese, 8oz
1/2 lb bacon, cooked and crumbled
shredded cheddar cheese

In a crock pot combine potatoes, onion, bullion cubes, water and cream of chicken soup.

Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese and bacon to crock pot and blend.

Serve with shredded cheese on top.

Baked Garlic Parmesan Chicken

2008-12-25T16:41:00.000-08:00

2 tbsp olive oil
1 clove garlic, minced
1 cup dry bread crumbs
2/3 cups parmesan cheese
1 tsp dried basil leaves
1/4 tsp ground black pepper
6 skinless, boneless chicken breasts

Preheat oven to 350. Lightly grease a 9x13" baking dish.

In a bowl combine olive oil and garlic. In a separate bowl mix bread crumbs, parmesan cheese, basil leaves and black pepper. Dip each chicken breast in olive oil mixture, then in the bread crumb mixture. Arrange coated chicken breasts in the prepared baking dish, top with remaining bread crumb mixture.

Bake 30 minutes in the preheated oven or until chicken in no longer pink and juices run clear.

Cheddar Chowder

2008-12-21T10:28:00.000-08:00

4 cups water
4 cups diced potatoes
1 cup diced carrots
1 cup diced celery
1/2 cup chopped onion
2 tsp salt
1/2 tsp pepper

White Sauce:
1/2 cup butter
1/2 cup flour
4 cups milk
4 cups cheddar cheese, grated
2 cups cubed ham

Combine water, potatoes, carrots, celery, onion, salt and pepper in a large pot. Boil for 10-12 minutes.

Meanwhile, in a saucepan, melt butter. Add flour and stir until smooth (about 1 minute). Slowly add milk; cook until thickened. Add grated cheese to white sauce; stir until melted. Add white sauce and cubed ham to vegetables that have not been drained.

Heat through.

Frosted Banana Bars

2008-12-18T11:40:00.000-08:00

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla extract
2 cups flour
1 tsp baking soda
1/4 tsp salt
2 medium ripe bananas, mashed

Frosting:
4oz cream cheese, softened
1/4 cup butter, softened
1 tsp vanilla extract
1 1/2 to 1 3/4 cups confectioners sugar

Mix cream cheese, butter, and sugar. Add eggs, sour cream, vanilla. Combine flour, baking soda and salt. Gradually add to cream mix. Stir in bananas. Pour into gresed 15x10x1 pan. Bake at 350 for 20-25 minutes.

For frosting, mix cream cheese, butter and vanilla. Gradually beat enough confectioners sugar to achieve frosting like consistency. Spread over cool bars. Refrigerate.

Peanut Butter Rice Krispie Treats

2008-12-18T11:37:00.000-08:00

1 bag butterscotch chips (11.5oz)
6 cups rice krispies
1 cup peanut butter
Equal amounts of butterscotch chips and chocolate chips

Melt butterscotch chips and peanut butter together. Mix in cereal. Press into buttered 9x13 pan.

Frost with melted chocolate and butterscotch chips in equal amounts. Spread over bars.

Vegie Pizza

2008-12-18T11:34:00.000-08:00

2 pkg crescent rolls
2 pkg cream cheese
1/2 cup mayo
1 tsp garlic salt or powder
1 tsp Lawrys seasoned sat
1 tsp dillweed
chopped broccoli, cauliflower, carrots and black olives

Put crescent rolls in jelly pan, slice small holes so it does not rise. Bake 11 minutes at 375. Cool completely.

Mix cream cheese, mayo, garlic salt, lawrys and dillweed. Spread over crust.

Spread 1/2 to 2/3 cups broccoli, cauliflower, carrots, and black olives over dip, press in.

Cheesy Potatoes

2008-12-18T11:33:00.000-08:00

2 lbs frozen hash browns
1 tsp salt
1/2 cup melted butter
1/2 cup chopped onion
1/4 tsp pepper
1 can cream of chicken soup
2 cups sour cream
2 cups grated cheddar

Mix all ingredients together; place in 9x13 baking pan. Top with 2 cups corn flakes and 1/4 cup melted butter.

Bake for 1 hour at 350.

Chicken Pasta Salad

2008-12-17T11:01:00.001-08:00

1 1/2 cup chicken, cooked and cubed
1 cup pasta, uncooked (tricolor rotini makes this pretty)
1 cup tomato, chopped
1 cup green pepper,e chopped
1/4 cup red onion, chopped

Dressing:
1/2 cup miracle whip (do not use mayo)
1/4 cup grated parmesan cheese
1/2 tsp salt
2 tbsp milk

Combine chicken, pasta, tomato, green pepper, and red onion. Refrigerate overnight (or for several hours). Combine dressing ingredients and pour over salad several hours before serving and chill.

Turkey and Roasted Red Pepper Meatloaf

2008-12-17T10:58:00.000-08:00

1 1/2 lb ground turkey
1 small yellow onion, chopped
1/2 cup bread crumbs
1 egg beaten
1 cup grated parmesan
2 tbsp Dijon mustard
1 jar roasted red peppers in 1/2" pieces, 7oz
3/4 tsp kosher salt
1/2 tsp pepper

Combine all ingredients in a large mixing bowl. Shape into 8" loaf in a 7x11" baking dish.

Bake at 400 for 45 minutes. Let rest 15 minutes before serving.

Fajita Skillet

2008-12-17T10:26:00.000-08:00

2 flour tortillas, 10"
3 tbsp olive oil
1/2 lb chicken breast
1/2 lb beef sirloin steak
1 medium green pepper, sliced
1 small onion, sliced
2 tbsp soy sauce
2 tbsp brown sugar
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp pepper
2 tbsp lime juice
1 cup cubed pineapple
1 medium tomato

In large skillet, fry strips of tortilla in olive oil on both sides until golden. Drain on paper towels. Cut chicken and beef into thin strips. In skillet cook chicken, beef, pepper, onion, soy sauce, brown sugar, chili powder, cumin and pepper for 3-4 minutes.

In a small bowl combine and stir cornstarch and lime juice until smooth. Stir into skillet. Bring to a boil, cook and stir for 1 minute or until thickened. Stir in pineapple and coarsely chopped tomato and head through.

Seasoned Pretzels

2008-12-15T20:08:00.000-08:00

40oz of pretzels
1 bottle of Orville Reddenbacher popcorn oil
1 tsp garlic powder
2 tbsp dill weed
1 pkg dry Hidden Valley Ranch dressing

Pour pretzels into large bag, pour popcorn oil over pretzels. Shake until coated. Add dry ingredients, shake until coated. Shake every 15 minutes for the first hour and every half hour for the next two hours.

Family Style French Toast

2008-12-15T06:06:00.000-08:00

2/3 cup packed brown sugar
1/2 cup butter or margarine, melted
2 teaspoons ground cinnamon
6 eggs, lightly beaten
1-3/4 cups milk
1 loaf (1 pound) French bread, cut into 1-inch slices
Confectioners' sugar

Combine brown sugar, butter and cinnamon; spread evenly in a greased 15-in. x 10-in. x 1-in. baking pan; set aside.

Combine eggs and milk in a shallow dish; place bread in dish and soak for 5 minutes, turning once. Place bread over sugar mixture. Bake, uncovered, at 350° for 25-30 minutes or until golden brown. Serve brown sugar side up; dust with confectioners sugar.

Chocolate Crinkle Cookies

2008-12-13T11:07:00.000-08:00

4 tbsp unsalted butter
8oz semi-sweet chocolate chips
1/2 cup sugar
2 large eggs
2 tsp vanilla extract
1 1/2 cups flour
1/4 tsp salt
1/2 tsp baking powder
1 cup powdered sugar

In a bowl, over a saucepan of simmering water, melt together chocolate and butter. Remove from heat and set aside.

In a large bowl beat eggs and sugar until fluffy. Beat in vanilla extract and then stir in the melted chocolate and butter mixture.

Combine flour, salt and baking powder. Stir dry ingredients to the chocolate mixture stirring just until incorporated. Cover with plastic wrap and refrigerate until firm enough to shape into balls (3-4 hours).

Roll dough into 1" balls. Place balls in powdered sugar to coat completely. Gently tap off excess sugar. Place on ungreased baking sheet about 2" apart.

Bake at 325 for 8-10 minutes or until edges are slightly firm but centers are still soft. Remove from oven. Cook for 1 minute on the tray before moving to a wire rack to cook.

These cookies are best if eaten the day they are baked but will last a couple days.

Chicken Enchiladas

2008-12-13T10:57:00.000-08:00

4oz cream cheese, softened
1 tbsp water
1 tsp onion powder
1 tsp ground cumin
1/4 tsp salt
1/8 tsp pepper
2 1/2 cups cooked chicken, cubed
10 flour tortillas, 6"
1 can cream of chicken soup
1 cup sour cream
1/2 cup milk
1 can chopped green chilies
1 cup shredded cheddar cheese

In a large mixing bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken.

Place 1/4 cup of the chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 9x13 baking dish.

In a bowl, combine soup, sour cream, milk and chilies. Pour over enchiladas.

Bake uncovered at 350 for 30-40 minutes. Sprinkle with cheddar cheese; bake 5 minutes longer or until cheese is melted. Serve over Spanish rice.

Rustic Fruit Tart

2008-12-13T10:56:00.000-08:00

1/2 cup butter, softened
4oz cream cheese, softened
1 1/2 cups flour
2 large apples, peeled and sliced
1 medium pear, peeled and sliced
4 1/2 tsp. cornstarch
1/2 tsp. cinnamon
1/4 tsp. cardamon
1/4 tsp. ground nutmeg
1/4 cup orange juice
1/3 cup brown sugar
1/2 cup apricot jam

In a small mixing bowl, beat butter and cream cheese until smooth. Gradually add flour, beating just until mixture forms a ball. Cover and refrigerate for 1 hour.

In a large bowl, combine apples and pear. In a small bowl, combine cornstarch, cardamon, and nutmeg; stir in orange juice until smooth. Add brown sugar and stir until blended. Pour over apples and pears; stirring gently to coat.

On a lightly floured surface roll out dough into a 14″ circle (I divide the dough and do several smaller circles to make individual tarts for each person I’m serving instead of one large one). Transfer to parchment lined baking sheet (I just spray with PAM instead of using parchment paper). Spoon filling over the pastry to within 2″ of the edge. Fold up edges of pastry over filling; leaving the center uncovered.

Bake at 375 for 40-45 minutes or until crust is golden and filling is bubbly. Brush on apricot jam (I’ve used apricot rhubarb and peach since I don’t have plain apricot) with a pastry brush. Cool slightly on wire rack. Serve warm.

Stuffed Shells

2008-12-13T10:36:00.000-08:00

4 cups shredded mozzarella cheese
1 carton (15 oz) ricotta cheese
1 package (10 oz) frozen chopped spinach, thawed and drained
1 package jumbo pasta shells, cooked and drained
1 jar (28 oz) spaghetti sauce

Cook shells according to package directions. Drain and rinse in cold water. Lay out on paper towels.

In a bowl combine mozzarella cheese, ricotta cheese, and spinach. Fill shells with cheese mixture.

To bake immediately place shells in a 9 x 13" baking dish. Pour sauce over shells. Cover and bake at 350 for 30 minutes.

To freeze, place stuffed shells onto cookie sheet. Separate into appropriate serving sizes, place in plastic freezer bags. To bake follow the directions above but add cooking time.

Macaroni and Cheese

2008-12-13T10:32:00.001-08:00

1 to 1 1/2 cup uncooked pasta (elbow, rigatoni, shells, rotini, etc.)
1/4 cup butter
1 small onion, chopped
1/2 tsp salt
1/4 tsp pepper
1/4 cup flour
1 3/4 cup milk
8oz cubed Velveeta
1 cup shredded cheddar

Cook pasta according to package directions. Drain well and set aside.

Cook and stir butter, onion, salt and pepper over medium heat until onion is slightly tender. Blend in flour. Cook over low heat stirring for 1-2 minutes. Microwave milk for 2 minutes. Stir milk into butter mixture. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Remove from heat (that part is important!). Stir in cheese until melted. Add cooked pasta and mix well.

Place 1 1/2 qt casserole dish. Cook uncovered at 375 for 30 minutes.

Beef Stew

2008-12-13T10:30:00.000-08:00

2 lbs stew meat
6 carrots
4-5 potatoes
1/2 tsp pepper
5 tbsp minute tapioca
1 onion
1 cup celery
1 large can V8
1 tsp salt

Combine all ingredients in a crock pot. Cook for 5 hours.

Mini Meatloaves

2008-12-13T10:23:00.000-08:00

1 lb ground beef
1 box of stuffing
1 cup water
1 seasoning, 1 add-in and 1 cheese from the following

Italian: 1 tsp Italian seasoning, 3/4 cup spaghetti sauce, 3/4 cup mozzarella cheese

Fiesta: 2 tsp chili powder, 3/4 cup salsa, 3/4 cup Mexican style cheese

Mediterranean: 1 tsp dried oregano, 3/4 cup chopped roasted red peppers, 3/4 cup feta cheese

BBQ: 1 tsp garlic powder, 3/4 cup BBQ sauce, 3/4 cup cheddar cheese

Preheat oven to 375

Mix hamburger, stuffing, mix, water and seasoning until well blended. Press evenly into well greased muffin tin. Make an indentation into the center of each "muffin" with the back side of a spoon. Spoon add-ins evenly into indentations.

Bake 25-30 minutes, until meatloaves are cooked through. Top evenly with cheese; continue baking for 5 minutes.

Let stand 10 minutes before serving.

Peanut Butter Bars

2008-12-13T10:20:00.000-08:00

1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1/2 cup creamy peanut butter
1 egg, beaten
1 tsp vanilla
1 cup flour
1/2 cup quick cooking oats
1 tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips

Icing:
1/2 cup confectioners sugar
2 tbsp creamy peanut butter
2 tbsp milk

Cream together butter, sugars and peanut butter. Add egg and vanilla. Mix well. Combine flour, oats, baking soda and salt. Stir into creamed miture. Spread into greased 9x13 pan. Sprinkle with chocolate chips.

Bake at 350 for 20-25 minutes. Cool for 10 minutes.

Meanwhile, combine the icing ingredients and drizzle over bars.

Molasses Cookies

2008-12-13T06:04:00.000-08:00

1 cup brown sugar
2 eggs
2/3 cup shortening
1/3 cup molasses
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cloves
1/2 tsp ginger
3 tsp cinnamon
2 cups + 2 tbsp flour

Cream brown sugar, eggs and shortening. Mix in all other ingredients. Chill dough a couple hours or overnight.

Roll into balls. Roll balls to coat in granulated sugar.

Place on ungreased cookie sheet. Bake at 375 for 10-12 minutes.

Oreos

2008-12-13T06:02:00.000-08:00

2 packages Devil's Food Cake Mix
4 Eggs
3/4 cup vegetable oil
4oz cream cheese
1/4 cup butter
1 tsp. vanilla
2 cups powdered sugar

Mix together cake mix, eggs and oil. Drop by teaspoonful onto an ungreased cookie sheet. Bake at 350 for 10 minutes.

Whip remaining ingredients together; spoon and sandwich between two cookies.

Puff Pancake with Fruit Sauce

2008-12-12T17:39:00.000-08:00

2 tbsp butter
2 eggs
1/2 cup milk
1/2 cup flour
2 tbsp sugar
1/8 tsp cinnamon
1/4 cup brown sugar
1 tbsp corn starch
1/4 cup orange juice
1 cup fresh or frozen fruit
1/4 tsp vanilla

Place butter in 9" pie plate, bake at 425 for 4-5 minutes or until melted. Meanwhile, in a small bowl, whisk eggs and milk. In another small bowl, combine the flour, sugar, and cinnamon; whisk in egg mixture until smooth. Pour into prepared pie plate. Bake for 18-22 minutes or until sides are crisp and golden.

Meanwhile, in a small saucepan, combine brown sugar and cornstarch. Gradually whisk in orange juice until smooth. Stir in fruit. Bring to a boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Remove from heat. Stir in vanilla. Serve with pancake.

Spaghetti Sauce

2008-12-12T17:34:00.000-08:00

1 lb hamburger
1/2 lb Italian sausage
1 onion diced
1 clove garlic (pressed)
1 can tomato puree (28oz)
2 cans tomato paste (6oz)
2 cans tomato sauce (8oz)
1 can red clam sauce (10.5oz)
1 envelope spaghetti sauce mix

Brown hamburger, Italian sausage, onion and garlic. Add browned ingredients and remainder of ingredients to crock pot. Cook on low for 4 hours.

Pie Crust

2008-12-12T17:13:00.000-08:00

Single:
1 cup flour
1/2 tsp salt
1/3 cup crisco
1 tbsp butter
2 tbsp + 1 1/2 tsp cold water
1 1/2 tsp vinegar

Double:
2 cups flour
1 tsp salt
2/3 cup crisco
2 tbsp butter
5 tbsp cold water
1 tbsp vinegar

Mix flour and salt. Cut in Crisco and butter. Add water and vinegar. Mix with fork. Roll out. Refrigerate if dough gets too warm to roll.

Crunch o Nut Candy

2008-12-12T17:10:00.000-08:00

2 cups captain crunch peanut butter cereal
2 cups cocoa crispies cereal
1 cup cocktail peanuts (16oz)
2 cups mini-marshmellows
2 packages white almond bark

Combine cereal and peanuts into large mixing bowl. Melt almond bark until creamy, pour over cereal/peanut mixture gradually adding marshmellows. Stir until all ingredients are well coated. Spread onto wax paper. Let set, break apart and enjoy!

Store in an airtight container.

Chocolate Pecan Pie

2008-12-12T17:07:00.000-08:00

1 pie crust
2/3 cup sugar
1/3 cup butter
1 cup corn syrup
1 tsp. salt
3 eggs
1 cup pecan halves
1 bag (6oz) semi-sweet chocolate chips

Heat oven to 375. Prepare pie crust.

In a large bowl, beat sugar, butter, corn syrup, salt and eggs with hand beater. Stir in pecans and chocolate chips. Pour into pastry-lined pie plate. Cover the edge of crust with 2-3" strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.

Bake 40-50 minutes or until set. Cook 30 minutes. Refrigerate at least 2 hours before serving.

French Apple Pie

2008-12-12T17:04:00.000-08:00

3/4 cup sugar
1/2 cup flour
1/2 tsp ground nutmeg
1 pie crust
1/2 tsp ground cinnamon
Dash of salt
6 cups thinly sliced tart apples
1/2 cup margarine or butter

Heat oven to 425. Prepare pastry crust.

Mix sugar, flour, nutmeg, cinnamon and salt. Stir in apples. Pour into pastry lined pie plate. Mix flour, butter and brown sugar until crumbly.

Bake 50 minutes. Cover with aluminum foil during last 10 minutes of baking.

Pumpkin Pie

2008-12-12T17:00:00.000-08:00

1 9" pie crust
1 can pumpkin
1/2 tsp salt
1 3/4 cup evaporated skim milk
2 eggs
2/3 cups brown sugar
2 tbsp sugar
2 tsp cinnamon
3/4 tsp ground nutmeg
1/4 tsp cloves
1/2 tsp ginger

Heat oven to 425. Mix all ingredients together. Pour into 9" pie crust. Cover crust with foil or crust covers. Bake 45 to 55 minutes. Middle will look undone when the pie first comes out of the oven.

Broccoli Casserole

2008-12-12T16:58:00.000-08:00

1 can cream of mushroom soup
1 cup cheddar cheese, grated
1/4 cup milk
1/2 cup mayo
2 eggs, beaten
1/4 tsp salt
1/2 cup potato chips, crushed

Heat oven to 350.

Steam broccoli until half done. Cut into bite sized pieces and place in casserole dish. Mix remaining ingredients except potato chips. Pour over broccoli. Top with chips. Bake 45 minutes or until set.

Chili

2008-12-12T16:54:00.000-08:00

2 cans red kidney beans (15oz each)
1 can tomato paste (6oz)
2 medium onions, chopped
1 can mushroom pieces
2 cloves crushed garlic
3 tbsp chili powder
1 tsp ground cumin
2 cans diced tomatoes (14.5oz each)
2 lbs browned ground beef
2 ribs celery, chopped
1 green pepper, chopped
1 can baked beans
1 tsp pepper

Mix all ingredients in crock pot. Cook 4ish hours in high or 6 to 8 hours on low.

Waikiki Meatballs

2008-12-12T16:50:00.000-08:00

Meatballs:
1 1/2 lb hamburger
2/3 cup cracker crumbs
1/3 cup minced onion
1 egg
1 1/2 tsp salt
1/4 tsp ginger

Sauce:
4 tbsp cornstarch
1 cup brown sugar
2 cans crushed pineapple (20oz each)
2/3 cup vinegar
2 tbsp soy sauce
2/3 cup diced green pepper

Mix all meatball ingredients and shape into meatballs. In a large skillet, with 1 tbsp of oil, brown and cook meatballs. Drain fat from skillet.

Mix cornstarch and brown sugar. Stir in reserved pineapple juice (add enough water to equal 2 cups), vinegar and soy sauce. Stir until smooth. Pour into skillet. Cook over medium head, stirring constantly, until mixture thickens and boils (will turn dark brown). Boil and stir 1 minute. Add meatballs, pineapple and green pepper. Heat through. Serve over rice or egg noodles.

(When I make this I shape all the meatballs and freeze half of them for later. Then I halve the sauce recipe. Then when I want to make them again I just pull the meatballs from the freezer, thaw, cook and make the sauce.)

Hot Spinach Artichoke Dip

2008-12-12T16:46:00.000-08:00

2 packages (8oz each) cream cheese
1/2 cup mayo
1 can artichoke hearts
10 oz package chopped spinach
1/2 cup grated parmesan cheese
2 cloves garlic
1 cup Italian cheese
1 tsp garlic powder
2 tsp basil
juice of 1/2 lemon
salt
pepper
1-2 tsp cayenne pepper
1/2 cup sour cream
1 cup mozzarella

Beat cream cheese and mayo. Drain and chop artichoke hearts. Thaw and drain spinach. Add all ingredients except mozzarella cheese to cream cheese and mayo. Top with mozzarella. Bake in 9" dish at 350 for 20-25 minutes.

Grandma Vi's Meatballs and Sauce

2008-12-12T12:47:00.001-08:00

Meatballs:
1 1/2 lbs ground beef
3/4 cup milk
1 1/2 cup soft bread crumbs
1 1/2 tsp salt
1 tsp pepper

Sauce:
3/4 cup water
3/4 cup ketchup
1/3 cup water or apple cider
2 tbsp Worcestershire Sauce
4 1/2 tbsp sugar
3/4 cup chopped onion
3/4 cup chopped green pepper

Blend all meatball ingredients. Form small meatballs. Place in baking pan. Mix all sauce ingredients together. Pour sauce over meatballs. Bake at 350 for 30 minutes.

Honey Mustard Chicken

2008-12-12T12:42:00.001-08:00

1 package chicken gravy mix
3/4 cup cold water
1 tbsp Dijon Mustard
1 tbsp honey (can substitute brown sugar)
1 tsp basil leaves
1lb boneless skinless chicken brests

Brown chicken in 1 tbsp oil. Mix remaining ingredients together. Pour over browned chicken. Bring to a boil. Let simmer for 5 minutes.

Tune Quiche

2008-12-12T12:38:00.000-08:00

1 9" pastry crust
2 cans (6oz each) tuna
1 cup shredded swiss cheese
1/2 cup sliced green onion
3 eggs
1 cup mayo
1/2 cup skim milk

Place pastry crust in a pie plate. Pierce crust thoroughly with fork. Bake at 375 for 10 minutes.

In a large bowl mix drained and flaked tuna, cheese and green onions. Spoon into pastry crust.

In a bowl, mix eggs, mayo and milk. Slowly pour over tuna mixture. Bake for 50 minutes or until knife inserted into center comes out clean. Let stand 15 minutes before serving.

Three-Cheese Chicken Penne Pasta Bake

2008-12-12T12:17:00.001-08:00

1 box multi-grain penne pasta
9oz fresh spinach leaves
1 lb boneless skinless chicken, cubed
1 tsp dried basil leaves
1 jar (14 1/2oz) spaghetti sauce
1 can (14 12oz) diced tomatoes, drained
2oz cream cheese
1 cup shredded mozzarella cheese
2 tbsp Parmesan cheese

Preheat oven to 375

Cook pasta, add spinach to boiling water for the last minute.

Cook and stir chicken in a non-stick skillet with basil on medium-high for 3 minutes. Add sauce and tomatoes, bring to a boil. Simmer 3 minutes or until chicken is done. Stir in cream cheese.

Drain pasta mixture, return to pan. Stir in chicken mixture and 1/2 cup mozzarella cheese. Spoon into 2qt baking dish. Bake 20 minutes. Sprinkle with remaining cheese, bake 3 additional minutes.

Beaver Huts

2008-12-12T12:15:00.000-08:00

12oz bag of chocolate chips
12oz bag of butterscotch chips
1 cup peanuts
7oz can potato sticks

Melt chips together; stir in nuts and potato sticks. Drop 1/4 cup scoops onto waxed paper. Let set 3 hours.

Adam's Chocolate Chip Cookies

2008-12-12T12:13:00.000-08:00

1/2 cup sugar
1/2 cup brown sugar
1/3 cup butter, softened
1/3 cup shortening
1 egg
1 tsp vanilla
1 1/2 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 package (6oz) semi-sweet chocolate chips

Mix sugars, butter, shortening, egg and vanilla. Stir in remaining ingredients.

Preheat oven to 375. Drop dough by rounded teaspoonfuls 2" apart on an ungreased cookie sheet. Bake until light brown, approximately 8 minutes. Cool slightly before removing from cookie sheet.

Lime Chicken Tacos

2008-12-12T12:06:00.000-08:00

1-1/2 pounds boneless skinless chicken breasts
3 tablespoons lime juice
1 tablespoon chili powder
1 cup frozen corn
1 cup chunky salsa
12 flour tortillas (6 inches), warmed
Sour cream, shredded cheddar cheese and shredded lettuce, optional

Place the chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.
Remove chicken; cool slightly. Shred and return to the slow cooker. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with sour cream, cheese and lettuce if desired.

Flavorful Pot Roast

2008-12-12T12:04:00.000-08:00

2 boneless beef chuck roasts (2-1/2 pounds each)
1 envelope ranch salad dressing mix
1 envelope Italian salad dressing mix
1 envelope brown gravy mix
1/2 cup water

Place the chuck roasts in a 5-qt. slow cooker. In a small bowl, combine the salad dressing and gravy mixes; stir in water. Pour over meat. Cover and cook on low for 7-8 hours or until tender. If desired, thicken cooking juices for gravy.

Aloha Bread

2008-12-12T12:00:00.000-08:00

1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1/4 cup milk
1 tablespoon grated orange peel
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup flaked coconut
1/2 cup chopped nuts
1/2 cup crushed pineapple

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in banana, milk, orange peel and extracts.

Combine flour, baking soda and salt; add to the creamed mixture just until moistened. Fold in the coconut, nuts and pineapple. Transfer to a greased 9-in. x 5-in. loaf pan.

Bake at 350° for 1 hour and 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Taco Salad

2008-12-12T11:46:00.000-08:00

1 1/2 lbs ground beef
2 envelopes taco seasoning, divided
1 medium head of iceberg lettuce
1 package (14 1/2oz) nacho tortilla chips, coursely crushed
2 pints grape tomatoes, halved
2 cans (16oz each) kidney beans, rinsed and drained
3 cans (2 1/4oz each) sliced ripe olives, drained
1 1/2 cups (6oz) shredded cheddar cheese
1 large sweet onion, chopped
2 cans (4oz each) chopped green chillies
1 1/2 cups Thousand Island salad dressing
1 jar (11oz) salsa
1/3 cup sugar

In a large skillet over medium heat, cook beef with 1 envelope plus 2 tbsp taco seasoning until no longer pink; drain.

In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives, cheese, onion, chillies and beef mixture. Combine the salad dressing, salsa, sugar and remaining taco seasoning; pour over salad and toss to coat. Serve immediately.

BLT Turkey Salad

2008-12-12T11:42:00.000-08:00

6 cups torn romaine or leaf lettuce
4 cups cubed cooked turkey
1 1/2 cups chopped tomatoes
1 1/2 cups (6oz) shredded mozzarella cheese
1 1/2 cups (6oz) shredded cheddar
10 bacon strips, cooked and crumbled
1/2 cup chopped green pepper
1/2 cup chopped red onion
1/2 cup chopped cucumber

Dressing:
1 cup (8oz) plain yogurt
1 cup mayo
1/4 cup sugar
1/4 cup red wine vinegar
1 tsp garlic powder

In a large salad bowl, combine the first nine ingredients. Just before serving, whisk the dressing ingredients. Pour over turkey mixture; toss to coat.

Sage Meatloaf

2008-12-12T11:31:00.000-08:00

1 egg, beaten
2/3 cup milk
1 tbsp Worchestershire sauce
1 cup crushed saltines
1/4 cup finely chopped onion
1 tsp salt
1/2 tsp rubbed sage
1/4 tsp pepper
1 1/2 lb. ground beef
1/4 cup ketchup
3 tbsp brown sugar
1 tsp ground mustard
1/4 tsp ground nutmeg

In a large bow, combine the egg, milk, worchestershire sauce, saltines, onion, salt, sage and pepper. Crumble beef over mixture and mix well. Pat meat mixture into an ungreased 9x5x3" loaf pan. Bake, uncovered, at 350 for 50 minutes.

Combine the ketchup, brown sugar, mustard and nutmeg; spread over top of meatloaf. Bake 15-20 minutes longer or until meat is no longer pink and thermometer reads 160. Let stand for 10 minutes before slicing.

Pasta with Cream Sauce

2008-12-12T11:14:00.000-08:00

1 package (16oz) bow tie pasta
1 small red onion chopped
4 large garlic cloves, minced
3 tbsp olive oil
3/4 cup chicken broth
1 1/2 tsp minced fresh basil
1 1/2 tsp minced fresh oregano
1/4 tsp salt
1/4 tsp pepper
1 cup heavy whipping cream
sausage

Cook pasta according to package directions.

Meanwhile, in a large skillet, saute onion and garlic in oil until tender. Stir in the broth, basil, oregano, salt and pepper. Bring to a boil; cook for 8 minutes or until reduced by half. Stir in cream. Cut sausage into slices add to sauce. Cook, uncovered, 8-10 minutes longer or until sauce is reduced to 1 1/4 cups.

Drain pasta; toss with sauce.