No family recipe book would be complete without our favorite cookie (Emily's Aunt and Uncle asked for the recipe so I decided to put it on the blog also)
¾ cup oil
1 cup brown sugar
½ cup sugar
2 eggs
1 tsp vanilla
2 cups whole wheat flour
2 cups rolled oats
½ tsp. salt
1 tsp. soda
½ tsp. baking powder
1 cup raisins or chocolate chips
Cream oil, sugars, eggs, and vanilla. Add remaining ingredients and mix well. Drop by tablespoonfuls onto nonstick baking sheets; or use a small ice cream scoop for uniform size. Bake in a 375 oven 8 to 12 minutes . yield 36
Shortcut Chicken Manicotti
Makes: 4 servings, three stuffed manicotti each 1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/2 cups water
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
2 cups frozen broccoli florets
12 manicotti pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into 1/2-inch strips
1/4 cup KRAFT 100% Grated Parmesan Cheese
PREHEAT oven to 400ºF. Mix soup, water and VELVEETA in microwaveable bowl. Microwave on HIGH 3 min. or until VELVEETA is melted and mixture is well blended, stirring after 2 min. Pour one-third of the soup mixture onto bottom of 13x9-inch baking dish; set aside. Add broccoli to remaining soup mixture.
STUFF pasta with chicken strips; place in baking dish. Cover completely with remaining soup mixture. Sprinkle with Parmesan cheese. Cover with foil.
BAKE 45 to 50 min. or until pasta is tender and chicken is cooked through.
Cake Mix Cookies
* My Visiting Teachers have brought these over a couple of times and they are so good. So I asked for the recipe.
Cake mix (Funfetti Mix is really good)
1/3 cup oil
2 eggs
Mix together and bake at 350 for maybe 8-10 min..
But you can use whatever cake mix you want..
chocolate cake mix with peanut butter chips,
Yellow cake with mini m&m's , etc...
Cake mix (Funfetti Mix is really good)
1/3 cup oil
2 eggs
Mix together and bake at 350 for maybe 8-10 min..
But you can use whatever cake mix you want..
chocolate cake mix with peanut butter chips,
Yellow cake with mini m&m's , etc...
Favorite Pancakes or Waffles
(from Jane Merill Cookbook)
1 cup whole wheat flour
2 tsp baking powder
¼ tsp salt
1 beaten egg
1 T. honey or sugar
1 T. oil
1 cup skim milk
Mix dry ingredients. Add egg, honey, oil, and milk, stirring just until flour is moistened. Batter will be slightly lumpy. For lighter pancakes or waffles, separate eggs, beat whites until stiff, anf fold into batter the last minute. Bake immediately on a hot griddle, or in a hot waffle iron.
Yield 12 2 inch pancakes
Per serving cal-61, protein-2 fiber-2 carb-9
1 cup whole wheat flour
2 tsp baking powder
¼ tsp salt
1 beaten egg
1 T. honey or sugar
1 T. oil
1 cup skim milk
Mix dry ingredients. Add egg, honey, oil, and milk, stirring just until flour is moistened. Batter will be slightly lumpy. For lighter pancakes or waffles, separate eggs, beat whites until stiff, anf fold into batter the last minute. Bake immediately on a hot griddle, or in a hot waffle iron.
Yield 12 2 inch pancakes
Per serving cal-61, protein-2 fiber-2 carb-9
Blender Pancakes
They’re quick, easy, and have a great nutty taste. (frome Jane M. cookbook)
1 ¼ cups water
1 cup whole wheat kernels
¼ cup nonfat dry milk (optional)
1 egg
2 T oil
1 T honey or sugar
¼-1/2 tsp salt
1 T. baking powder
In blender, mix water, wheat kernels, and dry milk on high for 3 minutes. (If I don’t have powdered milk I use skim milk in place of the water) Add egg, oil, honey and salt. Blend for 20 seconds. Add baking powder. Pulse three times ,just enough to mix. Mixture should foam up and get very light. Cook immediately on a hot griddle.
Yield 16- 2 inch pancakes.
1 ¼ cups water
1 cup whole wheat kernels
¼ cup nonfat dry milk (optional)
1 egg
2 T oil
1 T honey or sugar
¼-1/2 tsp salt
1 T. baking powder
In blender, mix water, wheat kernels, and dry milk on high for 3 minutes. (If I don’t have powdered milk I use skim milk in place of the water) Add egg, oil, honey and salt. Blend for 20 seconds. Add baking powder. Pulse three times ,just enough to mix. Mixture should foam up and get very light. Cook immediately on a hot griddle.
Yield 16- 2 inch pancakes.
Leftover Turkey Casserole
Prep Time: 15 Minutes Yields: 12 servings
Cook Time: 35 Minutes Ready In: 50 Minutes
"This is a great way to use up some of those Thanksgiving leftovers! It's easy to prepare, as well. Not bad for a quick meal Bruce and Freeman actually liked it.
INGREDIENTS:
1 (6 ounce) package dry bread stuffing mix
1 (16 ounce) container lite sour cream
1 can cream of mushroom or celery soup
1 (1 ounce) package dry onion soup mix
2 (14.5 ounce) cans French-style green beans, drained (frozen or fresh even better)
2 cups cooked, chopped turkey meat
DIRECTIONS:
1. Preheat oven to 350
2. Prepare stuffing according to package directions.
3. In a medium bowl, mix the sour cream, cream of mushroom soup and dry onion soup mix.
4. Spread the green beans in a 9x13 inch dish. Top with a layer of turkey. Pour the soup mixture over the turkey. Top with stuffing.
5. Bake in the preheated oven 30 minutes, or until browned and bubbly.
Cook Time: 35 Minutes Ready In: 50 Minutes
"This is a great way to use up some of those Thanksgiving leftovers! It's easy to prepare, as well. Not bad for a quick meal Bruce and Freeman actually liked it.
INGREDIENTS:
1 (6 ounce) package dry bread stuffing mix
1 (16 ounce) container lite sour cream
1 can cream of mushroom or celery soup
1 (1 ounce) package dry onion soup mix
2 (14.5 ounce) cans French-style green beans, drained (frozen or fresh even better)
2 cups cooked, chopped turkey meat
DIRECTIONS:
1. Preheat oven to 350
2. Prepare stuffing according to package directions.
3. In a medium bowl, mix the sour cream, cream of mushroom soup and dry onion soup mix.
4. Spread the green beans in a 9x13 inch dish. Top with a layer of turkey. Pour the soup mixture over the turkey. Top with stuffing.
5. Bake in the preheated oven 30 minutes, or until browned and bubbly.
Chicken Parmesan
This is another one we did for a Relief Society Dinner, very good.
8-10 chicken breasts
1 packet ranch dressing
2 T. grated Parmesan Cheese
½ cube of butter-melted
½ cup Italian bread crumbs
Mix the ranch dressing, cheese and the bread crumbs in a small bowl. Dip each piece of chicken in the butter and then into the bread crumb mixture. Place on a baking sheet and cover. Bake at 350 for 25-30 minutes.
8-10 chicken breasts
1 packet ranch dressing
2 T. grated Parmesan Cheese
½ cube of butter-melted
½ cup Italian bread crumbs
Mix the ranch dressing, cheese and the bread crumbs in a small bowl. Dip each piece of chicken in the butter and then into the bread crumb mixture. Place on a baking sheet and cover. Bake at 350 for 25-30 minutes.
Stove Top Chicken
We served this at a Relief Society Dinner and it was quite good.
Stove top chicken stuffing
Cornflakes (about 4 cups) (crush up stuffing and cornflakes in big ziplock baggy, roll out w/roller)
6-8 chicken breasts (we used 10 and it worked)
1 cube butter
Dip chicken breast into melted butter and then dip buttered chicken into crushed up stuffing/cornflake mixture.
Bake @ 350 for about 30-35 min. until light brown. (and chicken is done)
Stove top chicken stuffing
Cornflakes (about 4 cups) (crush up stuffing and cornflakes in big ziplock baggy, roll out w/roller)
6-8 chicken breasts (we used 10 and it worked)
1 cube butter
Dip chicken breast into melted butter and then dip buttered chicken into crushed up stuffing/cornflake mixture.
Bake @ 350 for about 30-35 min. until light brown. (and chicken is done)
Albert’s Corn Bread
*from Muriel
1 ½ c. flour
2/3 c. Sugar
½ c. cornmeal
1 T. baking powder
1/3 tsp salt
1 ¼ c. milk
2 large eggs
1/3 c. oil
3 T. melted butter
Stir until just mixed (not too much) Bake 35 min. at 350
1 ½ c. flour
2/3 c. Sugar
½ c. cornmeal
1 T. baking powder
1/3 tsp salt
1 ¼ c. milk
2 large eggs
1/3 c. oil
3 T. melted butter
Stir until just mixed (not too much) Bake 35 min. at 350
Seven-Layer Casserole
*Easy and Good
6 raw potatoes, sliced
1 lb. hamburger, (or less), browned (I’ve used ground turkey)
1 cup sliced carrots
1 can cream of chicken soup
1 T. sugar
¼ cup Uncooked rice
1 onion, diced
2 cups water
1 ½ tsp. salt
Layer in a large casserole in the order given.. Bake at 350 for 1 ½ hrs. or Microwave on high for 35 min.
6 raw potatoes, sliced
1 lb. hamburger, (or less), browned (I’ve used ground turkey)
1 cup sliced carrots
1 can cream of chicken soup
1 T. sugar
¼ cup Uncooked rice
1 onion, diced
2 cups water
1 ½ tsp. salt
Layer in a large casserole in the order given.. Bake at 350 for 1 ½ hrs. or Microwave on high for 35 min.
Lemon Cake
Lemon Cake
Cake Sauce
1 yellow cake mix 1 large lemon jello
4 eggs 1 tsp lemon extract
¾ cup oil 2 cups powdered sugar
¾ cup hot water water 2 lemons, juiced
Bake as for cake mix, take out and pierce real close and pretty deep with fork. Mix the 2 cups pwd. sugar and the juice of the 2 lemons and pour over top
Cake Sauce
1 yellow cake mix 1 large lemon jello
4 eggs 1 tsp lemon extract
¾ cup oil 2 cups powdered sugar
¾ cup hot water water 2 lemons, juiced
Bake as for cake mix, take out and pierce real close and pretty deep with fork. Mix the 2 cups pwd. sugar and the juice of the 2 lemons and pour over top
Chef Brad’s Top of the Morning Fruit Salad
AKA: THE FEAR FACTOR SALAD Very Healthy
This uses some different healthy grains, you can find them at sprouts.
• 1 cup fresh fruit (blueberries,strawberries, mangos, or nectarines work great, or even the frozen triple berry blend from Costco)
• 2 small cans mandarin oranges, drained (or fruit of your choice)
• 2 bananas, sliced
• 1 cup pecans, chopped (or sliced almonds)
• 2 cups cooked red quinoa
• 4 cups cooked kamut, spelt, soft or hard white wheat, faro, or barley (use one kind or combination of any of the above grains)
Toss above ingredients in a large bowl.
Dressing:
• 1/3 cup flax oil (or canola)
• 1/3 cup olive oil
• 1/3 cup honey
• 1/3 cup golden or regular balsamic vinegar
• dash of salt
• dash of nutmeg
• ¾ tsp of fresh grated ginger (can use ground ginger – just less)
Whisk dressing together and toss with salad. You may end up with a little extra dressing. Serve immediately.
This uses some different healthy grains, you can find them at sprouts.
• 1 cup fresh fruit (blueberries,strawberries, mangos, or nectarines work great, or even the frozen triple berry blend from Costco)
• 2 small cans mandarin oranges, drained (or fruit of your choice)
• 2 bananas, sliced
• 1 cup pecans, chopped (or sliced almonds)
• 2 cups cooked red quinoa
• 4 cups cooked kamut, spelt, soft or hard white wheat, faro, or barley (use one kind or combination of any of the above grains)
Toss above ingredients in a large bowl.
Dressing:
• 1/3 cup flax oil (or canola)
• 1/3 cup olive oil
• 1/3 cup honey
• 1/3 cup golden or regular balsamic vinegar
• dash of salt
• dash of nutmeg
• ¾ tsp of fresh grated ginger (can use ground ginger – just less)
Whisk dressing together and toss with salad. You may end up with a little extra dressing. Serve immediately.
Broccoli with Red Pepper Flakes and Toasted Garlic
2 tsp Olive oil
6 cups broccoli florets
1/4 tsp salt
1/4 tsp crushed red pepper (I like more)
3 garlic cloves, thinly sliced
1/4 cup water
Heat olive oil in a large nonstick skillet over medium-high heat. Add broccoli, salt, crushed red pepper, and sliced garlic. Saute 2 minutes. Add 1/4 cup water. Cover, reduce heat to low, and cook for 2 minutes or until broccoli is crisp-tender.
This is my favorite way to have broccoli any other way is to bland now!!
By: Tiffany
6 cups broccoli florets
1/4 tsp salt
1/4 tsp crushed red pepper (I like more)
3 garlic cloves, thinly sliced
1/4 cup water
Heat olive oil in a large nonstick skillet over medium-high heat. Add broccoli, salt, crushed red pepper, and sliced garlic. Saute 2 minutes. Add 1/4 cup water. Cover, reduce heat to low, and cook for 2 minutes or until broccoli is crisp-tender.
This is my favorite way to have broccoli any other way is to bland now!!
By: Tiffany
Chicken Sate with Peanut Sauce
This is a substitute for when you have a Bola Thai craving!! It is so good!!
Sate:
1 pound skinless, boneless chicken breasts, cut into 8 strips
1 Tbs light brown sugar
2 1/2 Tbs low-sodium soy sauce
2 tsp bottled ground fresh ginger
1 tsp grated lime rind
1/4 tsp crushed red pepper
2 garlic cloves, minced
Sauce:
1 Tbs light brown sugar
1 1/2 Tbs low-sodium soy sauce
1 Tbs fresh lime juice
2 Tbs natural-style, reduced-fat creamy peanut butter
1/4 tsp crushed red pepper
1 garlic clove, minced
Prepare grill.
To prepare sate, combine chicken and next 6 ingredients ( through 2 garlic cloves) in a medium bowl. Let stand 10 minutes.
To prepare sauce, combine 1 Tbs brown sugar and the next 5 ingredients (through 1 garlic clove) in a medium bowl, stirring until sugar dissolves.
Thread chicken strips onto each of 8 skewers. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Serve chicken with sauce.
By: Tiffany
Sate:
1 pound skinless, boneless chicken breasts, cut into 8 strips
1 Tbs light brown sugar
2 1/2 Tbs low-sodium soy sauce
2 tsp bottled ground fresh ginger
1 tsp grated lime rind
1/4 tsp crushed red pepper
2 garlic cloves, minced
Sauce:
1 Tbs light brown sugar
1 1/2 Tbs low-sodium soy sauce
1 Tbs fresh lime juice
2 Tbs natural-style, reduced-fat creamy peanut butter
1/4 tsp crushed red pepper
1 garlic clove, minced
Prepare grill.
To prepare sate, combine chicken and next 6 ingredients ( through 2 garlic cloves) in a medium bowl. Let stand 10 minutes.
To prepare sauce, combine 1 Tbs brown sugar and the next 5 ingredients (through 1 garlic clove) in a medium bowl, stirring until sugar dissolves.
Thread chicken strips onto each of 8 skewers. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Serve chicken with sauce.
By: Tiffany
Mint-Cilantro and Coconut Rice
2 tsp olive oil
1 cup uncooked basmati rice
1/4 cup sliced green onion
3/4 cup fat-free, less-sodium chicken broth
1/4 cup light coconut milk
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 Tbs chopped fresh mint
2 Tbs chopped fresh cilantro
Heat oil in a medium sauce pan over medium-high heat. Add the rice; saute 3 minutes. Add onion; saute 1 minute. Add broth, milk, salt, and pepper; stir. Bring to a boil; cover, reduce heat, and simmer 17 minutes or until liquid is absorbed and rice is tender, stirring once after 10 minutes. Stir in mint and cilantro; cover and let stand 5 minutes.
I like to add more milk at the very end because sometimes it is too dry. I like it better with just the cilantro.
By: Tiffany
1 cup uncooked basmati rice
1/4 cup sliced green onion
3/4 cup fat-free, less-sodium chicken broth
1/4 cup light coconut milk
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 Tbs chopped fresh mint
2 Tbs chopped fresh cilantro
Heat oil in a medium sauce pan over medium-high heat. Add the rice; saute 3 minutes. Add onion; saute 1 minute. Add broth, milk, salt, and pepper; stir. Bring to a boil; cover, reduce heat, and simmer 17 minutes or until liquid is absorbed and rice is tender, stirring once after 10 minutes. Stir in mint and cilantro; cover and let stand 5 minutes.
I like to add more milk at the very end because sometimes it is too dry. I like it better with just the cilantro.
By: Tiffany
Tomato Basil Tortellini
1 Package (20 oz) uncooked refrigerated cheese-filled tortellini
5-6 medium Roma tomatoes seeded and coarsely chopped
3 Tbs fresh basil leaves
1 tsp balsamic vinegar
1/2 tsp salt
1/4 tsp pepper
2 Tbs extra virgin olive oil
2-4 large garlic cloves pressed (depends on how much garlic you like)
1/4 cup grated Parmesan cheese
In a pasta pot cook the tortellini according to package. While the tortellini is cooking put about an inch and a half of water in a deep frying pan and bring to a boil. Put another frying pan on top, slanting it enough to make liquid run to one side creating a double boiler of sorts. Pour the olive oil into the top pan and press the garlic cloves directly into it. Allow the garlic to roast until the pasta is done. Meanwhile, seed and core the tomatoes and chop them into chunks and chop up the basil. Add in a bowl the vinegar, salt, pepper, basil, and tomatoes. When the pasta is done add the garlic mix to the bowl and then the pasta. Last add in the cheese, and then sprinkle some on top just for looks. Mix it up and enjoy!!
By: Tiffany
5-6 medium Roma tomatoes seeded and coarsely chopped
3 Tbs fresh basil leaves
1 tsp balsamic vinegar
1/2 tsp salt
1/4 tsp pepper
2 Tbs extra virgin olive oil
2-4 large garlic cloves pressed (depends on how much garlic you like)
1/4 cup grated Parmesan cheese
In a pasta pot cook the tortellini according to package. While the tortellini is cooking put about an inch and a half of water in a deep frying pan and bring to a boil. Put another frying pan on top, slanting it enough to make liquid run to one side creating a double boiler of sorts. Pour the olive oil into the top pan and press the garlic cloves directly into it. Allow the garlic to roast until the pasta is done. Meanwhile, seed and core the tomatoes and chop them into chunks and chop up the basil. Add in a bowl the vinegar, salt, pepper, basil, and tomatoes. When the pasta is done add the garlic mix to the bowl and then the pasta. Last add in the cheese, and then sprinkle some on top just for looks. Mix it up and enjoy!!
By: Tiffany
Chicken Tetrazzini
Here's an American way to make a classic Italian dish. You use the Crockpot (which is fabulous). Kent loves this.
1 1/2 C. diced cooked chicken
2 C. chicken broth
1 small onion (diced)
1/2 C. milk
1 can mushrooms (or fresh ones)
2 cans cream of mushroom soup
Put all the ingredients in the Crockpot. Cover and cook on low for 6 hours. If too watery, add some flour or cornstarch to thicken. Serve over buttered spaghetti and sprinkle with Parmesan cheese.
1 1/2 C. diced cooked chicken
2 C. chicken broth
1 small onion (diced)
1/2 C. milk
1 can mushrooms (or fresh ones)
2 cans cream of mushroom soup
Put all the ingredients in the Crockpot. Cover and cook on low for 6 hours. If too watery, add some flour or cornstarch to thicken. Serve over buttered spaghetti and sprinkle with Parmesan cheese.
Chicken pot pie
Yummy and fast, but not healthy.
2 cans cream of chicken soup
9 oz. frozen mixed veggies
1 can potatoes (or cooked potatoes)
1 C. chicken broth with 2 Tbls. flour mixed in
2 pie shells (or make your own)
2 cups chicken (diced)
Heat oven to 400. Mix ingredients and put into pie shell. Place other pie shell on top and cut some slits. Bake for 35 minutes. (cover edged with foil if they brown too quickly).
2 cans cream of chicken soup
9 oz. frozen mixed veggies
1 can potatoes (or cooked potatoes)
1 C. chicken broth with 2 Tbls. flour mixed in
2 pie shells (or make your own)
2 cups chicken (diced)
Heat oven to 400. Mix ingredients and put into pie shell. Place other pie shell on top and cut some slits. Bake for 35 minutes. (cover edged with foil if they brown too quickly).
Cucumber Salad
I dont know why, but growing up I use to beg my mom to make this. Its good (I think) and simple.
3 large cucumbers
1 onion
2/3c. vinegar
1/2c. water
1/4c sugar
1t. salt
1/4 t. pepper
dill weed or parsley 1/3 c.
cut cucumbers into thin slices, add sliced onions. Combined remaining ingredients. Pour dressing over veggies. Refrigerate for several hours and serve.
3 large cucumbers
1 onion
2/3c. vinegar
1/2c. water
1/4c sugar
1t. salt
1/4 t. pepper
dill weed or parsley 1/3 c.
cut cucumbers into thin slices, add sliced onions. Combined remaining ingredients. Pour dressing over veggies. Refrigerate for several hours and serve.
Grandma's Christmas Eve Tamale Pie
We all know Grandma, she is the best cook but never follows a recipe, this is her guesstimate of how she makes it but do it to taste.
Crust
4 C broth from meat
3 C water
3 t salt
1 T chili powder
Bring to a boil and add white cornmeal, 3 C with water to make a thick paste. Stir in then cover pan and cook until thick. Turn off stove and simmer a few minutes.
Meat filling
2 pork roasts or a cheaper cut of beef
2 bags tamale meat
(you can just use beef and pork roasts)
Boil meat 3-4 hours - simmer. Refrigerate overnight to harden the fat, Take out meat and grind and grind and grind, sift broth to use in crust
Add to Meat
3 large onions (grind with meat)
1 can elpato
3-4 cloves garlic
Las Palmos red chili sauce, to taste
Salt and Pepper to taste
Cayenne pepper to taste
Cumin, to taste
Put down crust, then meat then cheese and olives. Bake at 350 until heated.
Crust
4 C broth from meat
3 C water
3 t salt
1 T chili powder
Bring to a boil and add white cornmeal, 3 C with water to make a thick paste. Stir in then cover pan and cook until thick. Turn off stove and simmer a few minutes.
Meat filling
2 pork roasts or a cheaper cut of beef
2 bags tamale meat
(you can just use beef and pork roasts)
Boil meat 3-4 hours - simmer. Refrigerate overnight to harden the fat, Take out meat and grind and grind and grind, sift broth to use in crust
Add to Meat
3 large onions (grind with meat)
1 can elpato
3-4 cloves garlic
Las Palmos red chili sauce, to taste
Salt and Pepper to taste
Cayenne pepper to taste
Cumin, to taste
Put down crust, then meat then cheese and olives. Bake at 350 until heated.
Pork Chops and Rice
This is Moms, that we grew up on and is Alex and Rileys all time favorite, absolutely kid approved.
4 to 6 pork chops
1 1/2 cups rice
1 package Lipton noodle soup mix
4 cups water
Brown pork chops and set aside. Brown rice in a skillet; add water and soup mix, bring to a boil and boil until soup mixture is dissolved, reduce heat and add browned pork chops. Cover and let simmer until water is gone, about 20 minutes.
By: JoAn
4 to 6 pork chops
1 1/2 cups rice
1 package Lipton noodle soup mix
4 cups water
Brown pork chops and set aside. Brown rice in a skillet; add water and soup mix, bring to a boil and boil until soup mixture is dissolved, reduce heat and add browned pork chops. Cover and let simmer until water is gone, about 20 minutes.
By: JoAn
Linda Howard's Pizza
This is the easiest and best Pizza recipe you will ever find, Your kids will love it !!! I've done it with Beehives, Miamaids, activity day girls and my family, its fun!!
Dough
dissolve 2T yeast in 1/2 c warm water and set aside
Stir Together:
3 cups hot tap water
2 tsp. salt
1/2 cup honey or sugar
3 1/2 cups flour
Add
yeast mixture
4-5 cups more flour
Sauce
3 8oz cans tomato sauce
1/4 tsp. garlic powder
2 T oregano
2 T basil
Simmer the sauce in a pan while you are making the dough, I never use my Bosch for the dough cause its too hard to wash, just dump everything in a bowl mix as well as you can than put it on a floured counter top and knead for a few minutes until its a good dough, then roll into pizzas and top however you want.
By: JoAn
Dough
dissolve 2T yeast in 1/2 c warm water and set aside
Stir Together:
3 cups hot tap water
2 tsp. salt
1/2 cup honey or sugar
3 1/2 cups flour
Add
yeast mixture
4-5 cups more flour
Sauce
3 8oz cans tomato sauce
1/4 tsp. garlic powder
2 T oregano
2 T basil
Simmer the sauce in a pan while you are making the dough, I never use my Bosch for the dough cause its too hard to wash, just dump everything in a bowl mix as well as you can than put it on a floured counter top and knead for a few minutes until its a good dough, then roll into pizzas and top however you want.
By: JoAn
Grandma's Honey Taffy
Everyone has to do this with your kids!!! It makes a mess but you just have to do it!
1 1/2 C honey
3/4 C sugar
1 T vinegar
1 T butter
1/8 t baking soda
Mix honey, sugar, and vinegar and cook until firm ball stage. Remove from heat and add butter and salt. Pour onto buttered plates, pull when cool enough to hold.
By: JoAn
1 1/2 C honey
3/4 C sugar
1 T vinegar
1 T butter
1/8 t baking soda
Mix honey, sugar, and vinegar and cook until firm ball stage. Remove from heat and add butter and salt. Pour onto buttered plates, pull when cool enough to hold.
By: JoAn
Banana Cake
1 ¼ cups sugar 1 tsp baking soda
¼ cup butter
2 cups flour
2 egg yolks
2 egg whites, beaten stiff
2 bananas, ripe
1 cup walnut, chopped
¼ cup sour milk
1 tsp vanilla extract or buttermilk
1 pinch salt
To sour your own milk add 1 T vinegar to 1 cup milk.
By: Jan
Original All-Bran Muffins
1 ¼ cups all-purpose flour
½ cup sugar
1 T. baking powder
¼ tsp salt
2 cups Kellogg’s All-Bran cereal
1 ¼ cups fat-free milk
1 egg
¼ cup oil
In a large mixing bowl, combine cereal and milk. Let stand about 2 minutes or until cereal softens. Add egg and oil. Beat well. Add flour mixture, stirring only until combined. Portion evenly into muffin pan (12) coated with cooking spray. Bake at 400 about 20 minutes or until golden brown. Serve warm.
Or substitute 2 egg whites for 1 egg and ¼ cup applesauce for ¼ cup oil.
(3 WW points per muffin)
By: Jan
Twiced Baked Potatoes (from Clara Lee)
10 large baking potatoes-1 cube butter,
1 cup hot milk
1 tsp onion salt
1 tsp garlic
1/2 cup sour cream
Heat in oven until cheese melts and potatoes are hot.
By: Jan
Aunt Norma’s Caramel Brownies
Remember these? fattening but yummy
1/3-cup evap. milk
1 pkg German Chocolate cake mix
¾ cup melted butter
1- cup chopped nuts
1- 6 oz. pkg choc. chips (Norma liked milk choc.)
By: Jan
Rodeo Roast Beef
(from Melani McBride)
This is very good, great for big get-togethers, served with salads, chips and baked beans.
3 lbs roast
Sauce: 1 ½ cups ketchup
1 pkg onion soup mix
½ T chili powder
3 T cider vinegar
2 T Worcestershire sauce
2 tsp mustard
¼ tsp garlic powder
Heat oven to 350. Trim fat from meat. Put in dutch oven (or crock pot) Mix sauce together and pour over meat. Cover. Turn meat once or twice. Cook 2-3 hours or until fork tender. Remove meat from sauce and skim off fat layer. Shread meat with fork. Return to sauce. Serve on hamburger buns. Can put cheese slice on bun.
This is very good, great for big get-togethers, served with salads, chips and baked beans.
3 lbs roast
Sauce: 1 ½ cups ketchup
1 pkg onion soup mix
½ T chili powder
3 T cider vinegar
2 T Worcestershire sauce
2 tsp mustard
¼ tsp garlic powder
Heat oven to 350. Trim fat from meat. Put in dutch oven (or crock pot) Mix sauce together and pour over meat. Cover. Turn meat once or twice. Cook 2-3 hours or until fork tender. Remove meat from sauce and skim off fat layer. Shread meat with fork. Return to sauce. Serve on hamburger buns. Can put cheese slice on bun.
Foil-Pack Taco Chicken
4 servings, one packet each
4 small boneless skinless chicken breast halves (1 lb.)
4 tsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
1/2 lb. red potatoes, thinly sliced (about 2 cups)
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
3/4 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
PREHEAT oven to 400°F. Sprinkle chicken with seasoning mix. Place 1/2 cup of the potatoes on center of each of four large sheets of heavy-duty foil; top each with chicken, salsa and cheese.
BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch baking pan.
BAKE 30 to 35 min. or until chicken is cooked through (165°F). Remove packets from oven. Let stand 5 min. Cut slits in foil to release steam before opening. Serve with sour cream.
* I've made this a couple of times and it is really easy and good too. I've used red potatoes and it is just as good.
Melanie Bang’s Bookclub Chicken Salad
Chicken Breasts (grill, or bake for 30 min. at 350 degrees.) cut into small pieces
Sugared almonds or pecans
1 cup slice almond or pecan halves
4 T sugar
In a nonstick skillet sprinkle sugar over nuts and cook over medium heat until nuts are coated and sugar has dissolved. Stir constantly to avoid sugar burning.
2 bags spring mix
1 head iceberg (I use romaine) Spinach can also be used.
Bacon crumbled (1 lb. or so)
1-cup craisins (slice strawberries, or grapes are even better)
1 cup shredded mozzarella cheese
Mix in blender:
¼ red onion
1-cup sugar (very sweet may want to add less)
2 teaspoons dry mustard
1-teaspoon salt
½ cup red wine vinegar
1-cup canola oil. (olive too strong)
Dressing will keep for 2 weeks in the refrigerator just re-shake.
By: Jan
Clara Lee’s Dinner Rolls
2 T. instant yeast
½ tsp sugar
1/3-cup warm water
Combine the above ingredients and let set while heating the milk
½ cup oil
1/3-cup sugar
1 T. salt
2 eggs slightly beaten
5 to 6 cups flour
Yeast mixture
Let this rise for about 20 minutes
Stir down with a knife and let rise about 10 more minutes.
Stir again and form into rolls
Put on greased pan. Let rise until double and bake in 400-degree oven for 12 to 15 minutes.
By: Jan
Freezer Jam (From Clara Lee)
5 cups crushed fruit (strawberries)
2 cups sugar
½ cup whit corn syrup
3 rounded T instant starch (mix the starch into the sugar: Instant starch is clear gel)
This jam is not as thick or as sweet as jam made with pectin. It’s healthier, easy to make and very good. This jam doesn’t keep as long as other jam so put in smaller containers and use within a week of thawing.
By: Jan
California Chicken Spaghetti
1 (16 ounce) package uncooked angel hair pasta
3 tablespoons olive oil
4 skinless, boneless chicken breast halves - cut into strips
2 tablespoons chopped garlic
2 tablespoons dried basil
1 to 2 tablespoons Cajun-style blackened seasoning (depending on how spicy you want it)
salt and pepper to taste
10 roma tomatoes, diced
2/3 cup crumbled feta cheese or mozzarella
DIRECTIONS:
1. Dice tomatoes and cut chicken into strips
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 5 to 8 minutes or until al dente. Drain.
3. Heat olive oil in a large skillet over medium heat. Add chicken pieces, and cook, stirring until browned on the outside. Stir in the garlic, basil, Cajun seasoning, salt, and pepper, then mix in the tomatoes. Cook until tomatoes are semi soft, and chicken is cooked through. Toss with pasta, and serve with crumbled feta cheese on top. Yields: 6 servings
Prep Time: 15 Minutes Cook Time: 15 Minutes Ready In: 30 Minutes
By: Jan
Play Doh
4 cups flour
1 cup salt
6 t. alum
Mix together make well and add:
2 Cups water
2 T. veg oil
Mix well store in plastic bag -refrigerate
(Can you believe I use to make this to take to nursery, the kids loved it)
By: JanMuriel’s Pepper Steak
1 ½ lb round steak
1 T. oil
1 small can tomatoes (or 2 fresh ones) drain- reserving liquid
½ onion sliced
2 tsp. beef flavored gravy base
1 tsp. Worcestershire sauce
¼ tsp salt
2 med green peppers
1 clove garlic
(We grew up with this one, what I have I think she gave me over the phone so it is not very detailed)
By: Jan
Danish Dessert
Bring to a boil 2 cups water and a pinch of salt, mix ¼ cup sugar and ¼ cup tapioca, add to water and cook until clear. Mix one pkg. Danish Dessert and one-cup cold water, stir until dissolved, add to mixture, cook hard one minute. Remove from heat, add 1 ¼ cups cold water and a pkg of frozen raspberries. Stir until raspberries dissolve, Takes about 12 hours to set until firm.
(From Grandma Lela Hancock)Grandma would often make this. I really liked it. This is written just as I copied it from her.
By: Jan
Quick and Easy Salsa Chicken
1 1/2 cups TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
3 Tbsp. brown sugar
1 Tbsp. mustard
4 boneless chicken breastsIn a glass dish; pour combined salsa, brown sugar, and mustard over chicken breasts.
Bake at 400 degrees for 20 minutes.
Serve with green salad and MINUTE Brown Rice if desired.
*This is super easy and pretty good. I know the ingredients don't sound good together but they work.
3 Tbsp. brown sugar
1 Tbsp. mustard
4 boneless chicken breastsIn a glass dish; pour combined salsa, brown sugar, and mustard over chicken breasts.
Bake at 400 degrees for 20 minutes.
Serve with green salad and MINUTE Brown Rice if desired.
*This is super easy and pretty good. I know the ingredients don't sound good together but they work.
Taco Soup
1 lb. lean ground beef1 pkg. (32 oz.) reduced-sodium beef broth
1 can (15 to 16 oz.) black beans, rinsed and drained
1 can (14.5 oz.) diced tomatoes
1 pkg. (1.25 oz.) reduced-sodium taco seasoning
1 can (11 oz.) whole-kernel corn with sweet peppers
Tortilla chips, optional
Stir in corn. Serve with tortilla chips, if desired.
I just added the corn to cook with it all, and I only put in a 1/2 pound of meat. This was super yummy.
Sticky Buns!
** My best friend, Heidi, used to make these for me for my birthday breakfast. They are the best!
24 Rhodes rolls
1/4 C sugar
1 t cinnamon
1 C brown sugar
1/2 pckg of cook & serve butterscotch pudding
1/2 C melted butter
Place rolls in bundt pan. Sprinkle sugar, cinnamon, brown sugar, pudding mix (do not make) and pour butter over top.
Cover with foil and let rise overnight.
Bake at 350 degrees for 10-15 min. Remove foil and bake for another 20 minutes.
Turn the pan over on a plate and serve. Mmmm!
Crockpot Lasagna
12 lasagna noodles uncooked
1 lb ground beef
1 t italian seasoning
1 jar spaghetti sauce
1/4 C water
16 oz carton cottage cheese
2 C cheese - cheddar or mozarella
In sauce pan brown ground beef.
Add to beef: Italian seasoning, sauce and water.
Layer noodles, sauce mixture, cottage cheese, and cheese 2 or 3 times depending on size of pot.
Cook on lowest setting 4 to 5 hrs (no more than5)
Cowboy Spaghetti
** This is from Rachel Ray's website and Shane love love loves this stuff. It's a southern twist to a pasta dish, pretty incredible.
1 lb spaghetti
1 T EVOO (olive oil)
3 slices bacon, chopped
1 lb ground sirloin or beef
3-4 cloves garlic
1 T hot sauce
1 T Worcestershire sauce
1 T chili powder
1/2 T cumin
1 can fire-roasted tomatoes (hard to find, so I use normal ones)
1 can tomato sauce
Cook pasta.
In skillet heat EVOO and bacon, brown and crisp then remove. Drain most fat. Add sirloin and brown 3-4 minutes.
Add onions and garlic, salt, pepper, hot sauce, W sauce, chili powder and cumin. Cook 5 min then add tomatoes and sauce - bring to bubble and cook 5 more minutes.
Cheese Sauce:
2 T butter
2 T flour
1 C chicken stock
1 C milk
2 and 1/2 C cheddar cheese
1/4 C pickled jalapenos (cowboy up and add more!)
Melt butter and stir in flour and cook one minute. Whisk in chicken stock and then milk. Thicken for 2 minutes then stir in cheese and melt for 2 minutes. Add jalepenos and season with salt and pepper.
Serves 6.
Layered Enchilada Bake
1 lb. lean ground beef 1 large onion, chopped
2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 can (15 oz.) black beans, drained, rinsed
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
6 flour tortillas (8 inch)
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (8 oz.) KRAFT Mexican Style Shredded Four Cheese
PREHEAT oven to 400ºF. Brown meat with onions in large skillet on medium-high heat; drain. Add salsa, beans, dressing and seasoning mix; mix well.
ARRANGE 3 of the tortillas in single layer on bottom of 13x9-inch baking dish; cover with layers of half each of the meat mixture, sour cream and cheese. Repeat all layers. Cover with foil.
BAKE, covered, 30 min. Remove foil. Bake an additional 10 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve.
Make Ahead
Line 13x9-inch baking dish with foil, with ends of foil extending over sides of dish. Assemble recipe in prepared dish as directed. Cover with foil. Freeze up to 3 months. When ready to serve, preheat oven to 400ºF. Bake, covered, 1 hour. Remove foil. Bake an additional 15 to 20 min. or until casserole is heated through and cheese is melted. Let stand 5 min. before cutting to serve. To decrease the baking time, thaw casserole in refrigerator overnight, then bake, uncovered, 45 min. or until casserole is heated through and cheese is melted.
8 Servings
* for a smaller bake use only 4- 8in tortillas in a smaller pan and use only 1/2 lb. ground beef. I do this all the time. So good.
8 Servings
* for a smaller bake use only 4- 8in tortillas in a smaller pan and use only 1/2 lb. ground beef. I do this all the time. So good.
Slow-Cooker Orange Chicken
8 servings, one thigh each 1/2 cup KRAFT Original Barbecue Sauce
1/4 cup flour
1/4 cup orange juice
1/4 cup orange marmalade
3 Tbsp. soy sauce
1 tsp. grated gingerroot
8 bone-in chicken thighs (3-1/2 lb.), skin removed
STIR barbecue sauce and flour in small bowl with wire whisk until well blended. Add all remaining ingredients except chicken; mix well.
POUR sauce mixture evenly over chicken in slow cooker. (Do not stir.) Cover with lid.
COOK on LOW for 3 to 5 hours. Serve chicken topped with the sauce.
(I used regular chicken breasts and cut up into little pieces. Cook on low for about 3 hours.)
Slow-Cooker BBQ Pork Sandwiches
8 servings, one sandwich each 1 boneless pork shoulder (2 lb.)
3 onions, sliced, separated into rings
1/2 cup KRAFT Original Barbecue Sauce
8 kaiser rolls, split
8 KRAFT Singles (optional)
PLACE meat in slow cooker; top with onions and barbecue sauce. Cover with lid. Cook on LOW for 8 to 10 hours (or on HIGH for 4 to 5 hours).
REMOVE meat from slow cooker; cut off and discard excess fat. Chop meat into small pieces or shred with fork. Return to slow cooker; stir until evenly coated with sauce.
FILL rolls with meat mixture and Singles just before serving.
Creamy Chicken Enchiladas
6 servings, 2 enchiladas each 2-1/2 cups chopped cooked chicken
1 can (10-3/4 oz.) condensed cream of chicken soup
1 cup BREAKSTONE'S or KNUDSEN Sour Cream, divided
1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheese, divided
1/4 cup chopped cilantro, divided
12 flour tortillas (8 inch)
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
PREHEAT oven to 350°F. Mix chicken, soup, 1/2 cup of the sour cream, 1 cup of the cheese and 3 Tbsp. of the cilantro until well blended. I also mix in some of the salsa, add as much or as little salsa as you want.
SPOON about 1/4 cup of the chicken mixture down center of each tortilla; roll up. Place, seam sides down, in greased 13x9-inch baking dish. Top with the salsa and remaining cheese.
BAKE 25 min. Sprinkle with remaining 1 Tbsp. cilantro; top with the remaining 1/2 cup sour cream.
*I use one can of the canned chicken to make this easier and faster to make. Either way is really good.Catalina Chicken Breasts
2 tsp. oil 6 small boneless skinless chicken breast halves (about 1-1/2 lb.)
1/2 cup KRAFT CATALINA Dressing
1/2 cup apricot jam
1/2 pkg. dry onion soup mix (about 3 Tbsp.)
PREHEAT oven to 350°F. Heat oil in large skillet on medium-high heat. Add chicken; cook 4 min. on each side or until browned. Remove chicken from skillet; place in 3-qt. baking dish.
MIX dressing, jam and soup mix in small bowl. Pour over chicken.
BAKE 45 min. or until chicken is cooked through.
Carbonara
** An old boyfriend who served in Italy used to make this for me - it's so fattening but awesomely delicious!
1/2 onion
5 bacon strips
1 egg
425 g pasta
3 T heavy cream
1/2 C parmasean cheese
Chop onion and bacon, saute while pasta is cooking
Beat egg and cheese together
Drain pasta, put in with onion and bacon in woc or large skillet.
Pour egg and cheese on top - leave on heat until thik
Pour in cream and cook.
Yum!
Pizza Bread
** We used to beg my friend to make this all the time. We had it a lot for picnics.
4 C flour
1 t salt
2 T sugar
1 T yeast (quick rising)
1 and 1/2 C hot water
Add in order and mix in bowl. Roll out into a fat oval (mentally divide into 3rds). Add sauce, cheese, toppings in the middle section. Cut slits in the two outer 3rd sections and rotate inward (kind of in a twist). Bake at 400 degrees for 18-20 minutes.
Add applesauce, cinnamon and sugar for dessert bread.
LeNell's Healthy and Yummy Bran Muffins
** These are the best things to keep in the freezer and just pop in the microwave before work. Shane even loves them.
6 C bran cereal (a whole box)
1 C boiling water
4 eggs
1 and 1/2 C sugar
3/4 C apple sauce
1/4 C oil
5 C flour (half wheat, half white)
5 t baking soda
2 t salt
1 quart buttermilk (or normal milk with 4 T of lemon juice - let sit for 5 min)
Mix 2 C bran with boiling water. Add eggs, sugar, oil. Mix salt and baking powder in with the flour. Add all at once and stir.
Bake at 400 degrees 18-20 min.
Makes a lot!
Pizza Calzones
1 can (8 oz.) refrigerated crescent dinner rolls 1 cup KRAFT Shredded Italian* Mozzarella-Parmesan Cheese Blend
1/3 cup marinara sauce
16 slices OSCAR MAYER Pepperoni
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
PREHEAT oven to 375°F. Unroll crescent dough. Separate into four rectangles; press perforations together to seal. Place rectangles on lightly floured surface; roll each to 7x5-inch rectangle.
MIX mozzarella cheese blend and sauce; set aside. Place 4 of the pepperoni slices on one of the short sides of each dough rectangle, 1 inch from edge of dough. Spread sauce mixture evenly over pepperoni. Fold dough rectangles crosswise in half; press edges together with fork to seal. Transfer to baking sheet. Sprinkle evenly with Parmesan cheese.
BAKE 12 min. or until golden brown. Cool 5 min. before serving.
4 servings, one calzone each(I use 2 cans when I make this, it's a family favorite and you can add whatever toppings you'd like, I also use the cheddar cheese instead of motz. because that is what we usually have around.)
Pretzel Jelly
** Okay, this sounds so weird, but it is honestly the best jello in the world and always a crowd favorite. I promise!
3/4 C butter or margarine
2 and 1/2 C thin pretzel sticks
1 (8 0z) package cream cheese
1 (8 0z) tub cool whip
1 C sugar
2 C water
1 large package of raspberry flavored jello
2 (10 oz) packages frozen raspberries undrained and slightly thawed
Melt butter, pour into pan. Place pretzels on top. You can also crunch the pretzels if you want. Bake for 10 min at 400 degrees, cool.
In a bowl combine cream cheese, cool whip and sugar. Dab on top of pretzels and spread to edges of pan (this is kind of hard). Refrigerate for 1 hr.
Make jello, cool in fridge until syrupy. Add raspberries and stir. Pour carefully over top of cream cheese. Refrigerate overnight.
Makes 12 servings.
The Best Mint Brownies Ever!
*** My roommate made these for a baby shower and they were gone in 60 seconds!
Batter:
1 C butter
4 eggs
2 C sugar
2 t vanilla
1/2 t salt
1/2 C cocoa powder
1 and 1/2 C flour
** (it will be really thick)
Bake this in a greased 9x13 pan at 350 degrees for 30 minutes
Let brownies cool
Then frost!
Mint frosting first:
3 C powdered sugar
6 T butter
2 t mint/peppermint extract
3 T milk
food coloring (green or red)
Then put chocolate frosting on last:
1. Melt 3 oz semi sweeet baking chocolate or chips
2. Melt 3 T butter
Stir together and spread on top of the mint frosting. This will harden on the top.
Asian Beef and Broccoli
1 lb Round steak, cut in strips
salt to taste
dash white pepper
1 big bunch of broccoli cut
1 1/2 tsp cornstarch
1 1/2 tsp soy sauce
1 1/2 tsp sesame oil
1/4 c chicken broth or vegetable broth
1 1/2 tsp vegetable oil
6 cloves garlic pressed
1 1/2 tsp grated gingerroot (I use fresh, I buy a bunch and then keep it in my freezer and use a cheese grater to grate it. You don't even have to thaw it)
3 cups brown rice, cooked (I use white but whatever you like)
Toss beef with salt and white pepper.
Place broccoli in 1 inch boiling water; heat to boiling. Cover and cook 2 min. Immediately rinse with cold water; drain.
Mix cornstarch and soy sauce; stir in sesame oil and broth.
Spray nonstick wok or skillet with cooking spray and heat over med-high heat until cooking spray starts to bubble. Add beef; stir-fry about 2 min. or until brown. Remove beef from wok. Cook wok slightly.
Add a little oil and rotate wok to coat sides. Heave over med-high heat. Add garlic and gingerroot; stir-fry 30 sec.
Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir about 30 seconds or until thickened.
Serve over rice.
In case anyone wants it, here is the nutritional information. Per serving: 263 Calories; 5g Total fat; 18g protein; 36g carbohydrate; 33mg cholesterol; 314mg sodium exchanges: 2 Grain (starch); 1 1/2 Lean Meat; 1 vegetable; 0 fruit; 1/2 fat; 0 other carbohydrates.
I know it sounds really complicated but Blake and I make this all the time and it is really not too hard when you get used to it. It is the one dish that we both absolutely love. I can't go back to eating beef and broccoli at any restaurants now because mine tastes so much better.
By: Kori
salt to taste
dash white pepper
1 big bunch of broccoli cut
1 1/2 tsp cornstarch
1 1/2 tsp soy sauce
1 1/2 tsp sesame oil
1/4 c chicken broth or vegetable broth
1 1/2 tsp vegetable oil
6 cloves garlic pressed
1 1/2 tsp grated gingerroot (I use fresh, I buy a bunch and then keep it in my freezer and use a cheese grater to grate it. You don't even have to thaw it)
3 cups brown rice, cooked (I use white but whatever you like)
Toss beef with salt and white pepper.
Place broccoli in 1 inch boiling water; heat to boiling. Cover and cook 2 min. Immediately rinse with cold water; drain.
Mix cornstarch and soy sauce; stir in sesame oil and broth.
Spray nonstick wok or skillet with cooking spray and heat over med-high heat until cooking spray starts to bubble. Add beef; stir-fry about 2 min. or until brown. Remove beef from wok. Cook wok slightly.
Add a little oil and rotate wok to coat sides. Heave over med-high heat. Add garlic and gingerroot; stir-fry 30 sec.
Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir about 30 seconds or until thickened.
Serve over rice.
In case anyone wants it, here is the nutritional information. Per serving: 263 Calories; 5g Total fat; 18g protein; 36g carbohydrate; 33mg cholesterol; 314mg sodium exchanges: 2 Grain (starch); 1 1/2 Lean Meat; 1 vegetable; 0 fruit; 1/2 fat; 0 other carbohydrates.
I know it sounds really complicated but Blake and I make this all the time and it is really not too hard when you get used to it. It is the one dish that we both absolutely love. I can't go back to eating beef and broccoli at any restaurants now because mine tastes so much better.
By: Kori
Crunchy Chicken Dippers
| 2 eggs |
| 2 lb. boneless skinless chicken breasts, cut into 1-inch wide strips |
| 4-1/2 cups POST HONEY BUNCHES OF OATS Cereal, finely crushed |
| 1 cup KRAFT Original Barbecue Sauce |
| PREHEAT oven to 375°F. Beat eggs lightly in shallow dish or pie plate. Dip chicken in eggs, turning over to evenly coat both sides of each strip. Coat chicken evenly with cereal. Place in two 15x10x1-inch baking pans sprayed with cooking spray. |
| BAKE 25 min. or until chicken is cooked through. |
| SERVE as dippers with the barbecue sauce. |
Carmel Popcorn
4 quarts popped corn
1 cup brown sugar
1 stick butter
1/4 cup white corn syrup
1/2 teaspoon vanilla
1/3 teaspoon salt
peanuts are optional
Boil everything except the popcorn and vanilla for about 2 minutes. Take off the heat and add 1/2 teaspoon of baking soda and the vanilla. Stir mixture down. Add to the popcorn. If you like it soft eat it now, if you like it crunchy bake it in the oven for 15 minutes at 250.
By: Susan
1 cup brown sugar
1 stick butter
1/4 cup white corn syrup
1/2 teaspoon vanilla
1/3 teaspoon salt
peanuts are optional
Boil everything except the popcorn and vanilla for about 2 minutes. Take off the heat and add 1/2 teaspoon of baking soda and the vanilla. Stir mixture down. Add to the popcorn. If you like it soft eat it now, if you like it crunchy bake it in the oven for 15 minutes at 250.
By: Susan
Vegtable Stew
1 TBS. Olive Oil
2 medium jalapeno peppers
1 teaspoon cumin seed
3 cups veggie broth
1 cup red lentils
1 can whole peeled tomatoes (undrained)
4 carrots
2 medium potatoes
1 Tablespoon curry powder
1 Tablespoon lemon juice
1/2 cup frozen green peas
1 Tablespoon fresh cilantro
In saucepan, veggie broth, lentils,tomatoes with juice, carrots, potatoes, curry powder and lemon juice. Boil and then reduce and simmer for 30 minutes or until veggies are tender. Add jalapeno and peas, Simmer 5 minutes. Sprinkle with cilantro. Serve over brown rice if desire.
By: Susan
2 medium jalapeno peppers
1 teaspoon cumin seed
3 cups veggie broth
1 cup red lentils
1 can whole peeled tomatoes (undrained)
4 carrots
2 medium potatoes
1 Tablespoon curry powder
1 Tablespoon lemon juice
1/2 cup frozen green peas
1 Tablespoon fresh cilantro
In saucepan, veggie broth, lentils,tomatoes with juice, carrots, potatoes, curry powder and lemon juice. Boil and then reduce and simmer for 30 minutes or until veggies are tender. Add jalapeno and peas, Simmer 5 minutes. Sprinkle with cilantro. Serve over brown rice if desire.
By: Susan
Apple Crisp
Topping:
1 C butter1 C brown sugar
1 C flour1 C oatmeal
1/4 t baking powderMix together, butter should be crumbly set aside. I used half the butter, whole wheat flour and less sugar and it was still way good.
Filling:
6 C canned apples or 6-8 fresh apples, peeled and sliced1/4 C sugar
1/4 t salt1 t cinnamon
By: JoAn
Crock Pot Ranch Chicken
4 chicken breasts
3 tbsp. ranch dressing
1 - 8 oz. cream cheese
1- can of cream of chicken soup
Combine all ingredients into crock pot and cook on high 3-31/2 hours.
Serve over white or brown rice.
*If using a large crock pot 5 qts. I would only cook it on high for 3 hours. Even the little ones can have it cooked in 3 hours.
3 tbsp. ranch dressing
1 - 8 oz. cream cheese
1- can of cream of chicken soup
Combine all ingredients into crock pot and cook on high 3-31/2 hours.
Serve over white or brown rice.
*If using a large crock pot 5 qts. I would only cook it on high for 3 hours. Even the little ones can have it cooked in 3 hours.
Potato Bacon Soup
8-10 medium potatoes, peeled and cut
1 chopped onion
2 cups cheese
bacon (how ever much you want, I use 5 pieces)
salt and pepper to taste
Cook bacon till crisp and set aside. Cook potatoes and onions in enough water to cover them. When potatoes are done, as cheese, bacon and salt and pepper. If you like it more soupy, leave it, if you want it thicker add flour and water. Just add a good salad and your ready for dinner in 30 minutes or less!!!!
By: Susan
1 chopped onion
2 cups cheese
bacon (how ever much you want, I use 5 pieces)
salt and pepper to taste
Cook bacon till crisp and set aside. Cook potatoes and onions in enough water to cover them. When potatoes are done, as cheese, bacon and salt and pepper. If you like it more soupy, leave it, if you want it thicker add flour and water. Just add a good salad and your ready for dinner in 30 minutes or less!!!!
By: Susan
Chocolate Mint Cookies
Ingredients:
3/4 cup Butter 2 ½ cups all purpose flour
1 ½ cups packed brown sugar 1 ¼ teaspoons baking soda
2 tablespoons water ½ teaspoon salt
2 cups semisweet chocolate chips 36 Andes mints
2 eggs
Directions:
1.IN a large pan over low heat, cook butter, sugar and water until butter is melted, Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
2.At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour
3.Preheat oven to 350 degrees F.
4.Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 6-8 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put ½ mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!
By: Kristen
3/4 cup Butter 2 ½ cups all purpose flour
1 ½ cups packed brown sugar 1 ¼ teaspoons baking soda
2 tablespoons water ½ teaspoon salt
2 cups semisweet chocolate chips 36 Andes mints
2 eggs
Directions:
1.IN a large pan over low heat, cook butter, sugar and water until butter is melted, Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
2.At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour
3.Preheat oven to 350 degrees F.
4.Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 6-8 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put ½ mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. Eat and enjoy!
By: Kristen
Debra’s Salsa
Combine in Blender:
Tb. Salt
Tb. Garlic Powder
1/2 c. Sugar
In a separate large bowl combine:
2 cans green chilies
A few shakes of pepper
*Microwave 2 fresh yellow peppers for 1 min. or until tender.
*Pour the juice of 2 {28 oz} cans of whole/peeled tomatoes into blender along with the yellow peppers into the sugar mixture.
* Add the batch of cilantro into the blender and mix to your liking. (pour into bowl when done.)
* Add tomatoes and pulse 3-4 times to your desired chunkiness and then add to bowl.
*Add 4-5 chopped green onions.
* Add more yellow peppers if needed.
Salsa will thicken once refrigerated.
Crescent Rolls
1-1/2 Cup Shortening
1-1/2 Cup Sugar
9 Eggs
3 Tablespoons Yeast
3 Cups Warm Water
3 Teaspoons Salt
12 Cups Flour {11-14}
3 Bean Salad
1 can kidney beans (not drained)
1 can garbanzo beans (drained)
2 can green beans (drained)
Red or white onion sliced very thinly
1/3 c. oil
1/3 c. vinegar
2/3 c sugar
*Even better the next day.
By: Nellie
Salad Dressing
¼ c. jam
¼ c. vinegar (raspberry, white or red wine)
2 T. honey
¼ c. olive oil
I always have this made; I love it over a spinach salad or dark greens w/ feta cheese, walnuts and cranberries.
By: Nellie
Chocolate Chip Applesauce Cake
2 c. flour
½ c. butter
1 tsp. salt
1and1/2 c. sugar
1 tsp. baking soda
2 eggs
1/2 tsp. cinnamon
2 c. applesauce
3 T. cocoa
6 oz. chocolate chips
Glaze is 1cup of powdered sugar and 1/8 c. hot water
This is an easy and delicious cake to make to give to a new neighbor
Pepper Steak with Rice
1lb. beef cut into thin strips
1T. paprika
2 cloves garlic, minced
1 ½ cups beef broth
1or 2 onions sliced in quarters
2 green peppers
½ c. water
¼ c. soy sauce
1 or 2 cans of diced tomatoes
Brown rice
This is from the Set for Life book
It’s easy, healthy and you can use the canned beef from the cannery
Freezer Fudge
1pint heavy cream
4 c. sugar
2 sticks of butter
3 (1/2)lb Hershey bars w/almonds or symphony bars with nuts and toffee
In a heavy large saucepan, pour cream and stir in sugar. After it is stirred there should be no more stirring. Cook to softball stage with medium heat. Take off heat and add butter (slice it so it will melt faster)…. When butter is melted pour over broken candy bars. Blend with electric mixer (or Bosch) till blended. Pour in 9x13 buttered pan (or parchment paper). Set up in freezer till it will hold when you cut it. Will make 6-8 bars. Store in freezer until served. For gifts wrap each bar in foil and then keep in the freezer until you deliver…………. This is the Best fudge!!!!
Tips: Don’t sir fudge once it starts cooking; use a wooden spoon; take off heat to add butter; line pan with parchment paper
By: Nellie
Chicken Tetrazzini
8 ounces cooked spaghetti, broken in pieces (do not over cook)
5 T. butter
6 T. flour
3 c. chicken broth
1 cup light cream
1 t. salt
1 to 2 cups fresh mushrooms
¼ of an onion (chopped very fine)
1or 2 cloves of garlic
3 c. cooked chicken or turkey
½ c. shredded cheddar cheese
Cook until mixture thickens and bubbles. Be careful not to burn it.
In a separate pan sauté the onions, then add mushrooms and on a
low heat the crushed garlic. In a 9x13 pan add spaghetti, sauted
mushrooms and onions, cooked chicken, and the cream mixture.
Salt and pepper. Sprinkle with cheese. Bake at 350 for about 30- 45 minutes or until bubbly and lightly browned. Makes 8 servings.
By: Nellie
Chicken Pillows
This is a great recipe to take a meal to a family(1) 8 oz. crèam cheese softened
2 cans of chicken
¾ stick of butter
Progresso bread crumbs (Itallian style)
1 can cream of chicken soup
2 cans of crescent rolls
Parmesian cheese
Drain chicken, break up and mix with cream cheese. Spoon onto crescent roll……pinch sides and roll up .
Put melted butter, some bread crumbs, and parmesian into bowl.
Dip the crescent roll w/cream cheese in butter mixture.
Put on cookie sheet. Bake at 375 10 to 12 minutes.
Mix chicken soup with ¾ of a can of milk. Heat and then spoon over the chicken pillows as a gravy.
By: Nellie
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