Beef Barley Soup

1 lb ground sirloin (you can use a lot less or more if desired)

1 16 oz can tomatoes

6 oz can tomato or V-8 juice

7 c. water

1/2 c. chopped onion

1 bell pepper, cut up

1 cup grated cabbage

1 cup diced celery

1/2 c. celery tops

1/2 tsp pepper

2 tsp garlic powder

2 T light soy sauce

1 bay leaf

1/2 tsp paprika

1/2 tsp thyme

1/2 c. pearl barley

Brown ground sirloin. Add remaining ingredients. Simmer 1 1/2 hours. Add 3 o 4 beef bouillon cubes, 2 to 3 carrots sliced, and 2 diced potatoes. Cook 20 minutes more.

Bean Salsa

I don't have the original written recipe, This is how I make it.

1 can rotel

1 can black beans drained or black eyed peas

1 can shoepeg corn

1/2 cup or so of light italian dressing (to taste)

chopped cilantro

1 cup or so of your favorite salsa, I like Herdez

chopped green onion, tomatoes, avocado, green pepper, garlic as desired

Mix together and enjoy.

Chicken Salad

This is great for those luncheons and showers. Put it on a crescent or roll, or serve it over a bed of lettuce.

4 c. boiled and shredded chicken breasts (can use canned chicken)

1 c. peeled and diced apples

1/2 c. diced celery

1/2 c. grapes, halved

1/4 c. chopped walnuts

3/4 c. mayonnaise

6 to 8 oz. cool whip

salt, pepper and seasoning salt

mix together mayo, cool whip and seasoning with a whisk in a large bowl. Mix in chicken, apples, celery, grapes, and walnuts. Refrigerate for at least one hour.

Zucchini

Cut Zucchini into 1/4 inch slices (rounds). Coat sides with Mayo, dip in seasoned bread crumbs. Put on cookie sheet. Bake at 350 until browned

Fruit Slush

I actually think this might be Jennifer's secret wedding reception recipe that she doesn't give out. It's really good, I used it for Kristen's reception.

2 boxes frozen strawberries ( I used the big bag of strawberries from Costco and blended them in my blender)

1 -6 oz can lemon juice (I used lemonaid)

1 6-oz can frozen orange juice

1 can fruit only crushed pineapple

1 qt water plus 2 cups sugar, boil and cool (I leave out the sugar, it's sweet enough)

2 qt gingerale or sprite

Mix top 5 ingredients and freeze. When ready to serve place frozen juice in bowl, add gingerale and mix with potato masher. This is an old recipe so adapt for our time, for example you don't see 6 oz cans of frozen oj anymore or strawberries in the boxes.

Rice Krispie Treats

1/4 cup butter

1 pkg marshmallows (10 oz. about 40 regular or 4 cups minature)

6 cups rice kripies

Melt butter and mashmallows over low heat, add rice krispies put in buttered pan. Easy, basic, but sometimes the recipe isn't on the box.

Rice Pilaff

olive oil

1 1/2 cups rice

chicken broth

1 can mushrooms (optional)

slivered almond

Put olive oil in the bottom of a pan. Add rice and stir constantly until it starts to brown slightly. Add mushrooms, almonds, and chicken broth. (When figuring how much broth to add, follow the measurements on your rice pkg. using broth instead of water, usually twice as much water as rice) Cook as directed on package. Or put in rice cooker.

This is a quick and easy dish to go with chicken etc.

Quick Chicken Casserole

egg noodles, medium size
1 can cream of chicken soup
1 can milk
2 green onions sliced thin
1/2- 1 c. cooked, diced chicken (or turkey)

For an 8x8 casserole dish, cook 1/2 pkg. of egg noodles according to package directions.

While noodles are cooking, mix chicken soup, milk, green onions and chicken.

Rinse and drain cooked egg noodles. Pour into buttered casserole dish.. Pour mixed ingredients over.

Bake at 350 for 20-25 min. until bubbling. (May add 1/2 c. frozen peas to top if desired.)

Chicken Fingers

4 lg. boneless chicken breasts cut into strips

Bread Crumb mixture:
3 slices wheat bread, 8-10 Ritz crackers, 2 tsp. seasoning salt, 1/2 tsp. pepper

1/4 c. melted butter

Roll chicken strips in butter and then crumb mixture.
Bake at 375 for 15-20 min.
Serve with dipping sauce

Mexican Salad

Dressing:
1/2 cup sour cream
4 Tbsp. French dressing
1 Tbsp. salsa
1/2 tsp salt
1/4 tsp chili pepper
Dash of Pepper

Salad:

3 c. shredded lettuce
1 firm tomato, diced
1/4 c. chopped green onions
1 whole avocado, diced
1 can red kidney beans, drained
1/2 c. Cheddar cheese

Mix dressing ingredients together. in separate bowl, mix salad ingredients together. Add dressing to salad. Toss. Lay over a bed of Fritos.

Apple Crisp

4 cups peeled and sliced apples (about 6 medium apples)
2/3 c. brown sugar
1/2 cup flour
1/2 cup oats
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/3 cup soft butter

Place sliced apples in a greased square pan. Blend remaining ingredients until mixture is crumbly. Spread mixture over apples. Bake at 375 for 30 to 35 minutes or until apples are tender. Great with ice cream.

Peanut Butter Bar Cookies

1 c. flour
1 c. rolled oats
1/2 c. sugar
1/2 c. packed brown sugar
1/2 tsp. soda
1/4 tsp. salt
1/2 c. butter softened
1/3 c. peanut butter
1/2 tsp. vanilla
1 egg
1 c. chocolate chips

Glaze:
1/3 c. powdered sugar
2 T. peanut butter
3 to 5 tsp milk

Heat oven to 350. Grease 9x13 pan. Combine all ingredients, except chocolate chips, in a bowl and mix on low speed. Press in bottom of prepared pan. Bake for 15 to 20 minutes Do not overbake. Immediately sprinkle withchocolate chips. Let stand 5 minutes and spread melted chips evenly over cookies. In small bowl, combine glaze ingredients; drizzle over chocolate. Cool completely. Makes 36 bars.

These are great to take for a bridal or baby shower!!.

Ginger Snaps with Pumpkin Dip

Cookies:
1 1/2 c. butter, softened
1 3/4 c. sugar
2 eggs
3/4 c. molasses
4 c. flour
4 tsp. baking soda
2 tsp ginger
1 1/2 tsp ground cloves
1 tsp salt

Dip:
8 oz. soft cream cheese
2 c. powdered sugar
1 (15 oz.) can pumpkin
1 tsp. cinnamon
1/4 tsp. ginger

Mix butter, sugar, egg, and molasses. Add remaining ingredients. Refrigerate 1/2 our. Roll into balls. Roll in sugar. Bake at 375 for 10 minutes.
Dip: Mix cream cheese and powdered sugar until fluffy. Add pumpkin, cinnamon and ginger.

My friend Jenny makes these and they are sooo good. Great fall dessert.

Pot Roast

Brown roast in Dutch oven. Mix one can cream of mushroom soup with 1/2 envelope lipton onion soup and 1/2 can water. Pour over roast. Bake in Dutch oven at 325 for 2 1/2 to 3 hours, depending on the size of the roast. Add potato water for more gravy, if desired, and thicken with flour and water. (Vegetables may be cooked with roast for the last hour.)

Green Chile Chicken Casserole

4 cooked, cut up chicken breasts
6 (or more) corn tortillas, torn into small pieces
1 to 2 bunches green onions, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 bottle La Victoria green taco sauce
1 small can diced green chilis
1 pt sour cream
grated cheese

Mix all ingredients, except cheese, in large bowl. Pour into 9x13 pan. Spread cheese over top. Bake at 325 for 40 minutes.

Green Chile Chicken Enchiladas

4 chicken breasts, cooked and shredded or 1 or 2 cans premium chicken breast
15-18 corn tortillas
1 can Las Palmas green enchilada sauce
1 can cream of chicken soup
2 c. shredded cheese
This can be done as a casserole (tear the tortillas, mix and put cheese on top) or roll as enchiladas, place tortillas filled with chicken and cheese in pan. Before rolling, dip tortillas in sauce made of enchilada sauce and cream of chicken soup, pour remaining sauce over and sprinkle with cheese. Bake at 350 for 30 minutes or until bubbly.

Good Ol' Chicken and Rice

1 1/2 c. brown rice (uncooked
3 c. water
skinless chicken breasts
1 pkg. dry onion soup mix
1 can cream of chicken soup

Mix ingredients, spread into a 9x13 pan. Place chicken pieces over rice. Cover and bake 2 hours at 350

Easy Spanish Rice

This is not as good as Griselda's but simple to make.

1 c. white rice
1 2/3 c. hot water
2 beef bouillon cubes
2/3 c. salsa
ground black pepper to taste

Brown rice in small amount of oil. Add remaining ingredients. Cover and simmer on low for 20 minutes. ( I brown the rice then put the ingredients in my rice cooker)

Chinese Cabbage Salad

3 cooked chicken breasts, cubed (optional)
1 small cabbage finely shredded
1 pkg. chicken flavored ramen noodes, crumbled up
3 sliced green onions
2 T. sesame seeds
1/2 cup slivered almonds

Dressing:
1 T. sugar
1/2 c. oil
1/2 tsp. salt
1/2 tsp. pepper
2 T. vinegar
flavor packet from noodles

Mix shredded cabbage and sliced green onion in bowl. Cover and refrigerate (can do overnight)
Slightly toast almonds and sesame seeds in the oven on a cookie sheet, (I skip this as I usually burn them) Just before serving add chilled chicken, sesame seeds, almonds, and crumbled ramen noodles. Mix dressing ingredients; toss with salad and serve.

Citrus Salad Toss

Citrus Dressing:
2/3 c. oil
1/4 c. lime juice
2 T. orange juice
2 T. sugar
1 tsp grated lime zest
1 tsp. grated orange zest
Salad:
8 c. torn leaf lettuce
8 c. torn romaine lettuce
1 red onion, thinly sliced
1 large orange, peeled and sliced
1 pt. strawberries, cut in halves
2 avocados, thinly sliced

Broccoli-Cauliflower Salad

3 twigs, broccoli, cut in small pieces
1 cauliflower, cut in small pieces
1/2 red onion
1 lb bacon
1c. cheese
Dressing
3/4 cup Miracle Whip
1/4 + 1/8 c. sugar
3 T. red wine vinegar
Combine salad ingredients and toss with dressing. (Adjust bacon, cheese, and sugar to your taste)

Banana Crum Muffins

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

DIRECTIONS
Preheat oven to 375 degrees F Lightly grease 10 muffin cups, or line with muffin papers. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
(Great for company-Yummy)

Lynn's Mineral Rich Alkalyzing Drink

The juice of 1/2 lemon, 1-6 T. of Pickling Lime water (1 T. of pickling lime diluted into 1 gallon of distilled water), 1-3 T of Blackstrap molasses, 1 T. of high quality, cold water kelp (a powder)

I am not going to kid you this tastes awful, have some water, fruit, or good juice to follow the drink. On the health blog Lynn reads, people rave about how this drink has helped them feel better...........Ask Lynn about it. Bruce and Jan actually drink it.

Dr. Oz Green Drink

2 apples, cored
2 big handfuls of spinach
1/2 cup of chopped parsley
a celery stick, chopped
1 thumbnail length of ginger root, peeled
1 lemon- juice only
1 cucumber

Place ingredients in a blender, add 4 oz. water or a handful of ice cubes, (I add water and ice), then puree, makes two glasses.( I just cut the yellow part of the lemon peel off and put the rest of the lemon in, seeds and all. The white part under the peel is good for you)

Optional ingredients:
raw carrot, unsweetened fruit juice, banana (I always add a banana, preferably frozen it makes the drink taste better. I sometimes add a kiwi or 2)

I use a vitamixer. If you have a regular blender skip the carrot. It works better to add a few ingredients start mixing then add more.
This is great to have for breakfast. Starts your day off right, and tastes better than you think. Low calorie, high nutrition.

Lemon Bars

1 c. flour
1/4 c. powdered sugar
1/8 tsp. salt
1/2 c. softened butter
1 c. white sugar
2 Tbsp. white flour
1/2 tsp. baking powder
1/8 tsp. salt
2 eggs beaten
2 Tbsp. fresh lemon juice
1 tsp. fresh lemon rind

Glaze:
1/2 cup powdered sugar
1 Tbsp. fresh lemon juice
1 Tbsp. melted butter

Combine flour, sugar and slat. cut in butter. Press into greased 8 inch square pan. Bake at 3325 for 15 minutes. Remove from oven. Mix sugar, flour, baking powder, salt, eggs, lemon juice, and lemon rind. Spread over cooked crust. Bake again at 325 for 25 minutes. Mix together ingredients for glaze and pour over lemon bars while still warm. cool and cut into bars.

Janet's Danish Crepes

3 eggs
1 1/4 c. milk
3/4 c. sifted flour
1 Tbsp. sugar
1/2 tsp. salt

Beat together eggs and milk. Sift together four, salt, and sugar. Stir into egg mixture and blend until all ingredients are well blended. Cook on medium greased griddle. make sure mixture is thin. Brown on both sides, roll with favorite filling, and eat.

Fillings: Cinnamon and powdered sugar, whipped cream and strawberries, peanut butter and honey, pudding, etc.

Banana Nut Bread

6 over ripe bananas, mashed

4 eggs

1 ½ cup oil

1 c. sugar

4 c. flour

1 ½ tsp. salt

2 ½ tsp. soda

2 tsp. vanilla

2 cups chopped walnuts

Mix ingredients together well. Grease pans and pour in mixture halfway. Bake at 325 degrees for 45 min to an hour. Makes 3 regular loaves or 6 mini.

By Amy Thompson

Scotcheroos

Boil:

1 c. sugar

1 c. karo syrup

Add:

½ c. peanut butter

6 c. Rice Krispies cereal

Mix and press into a buttered pan. Melt 1 small pkg. chocolate chips and 1 small pkg butterscotch chips together and spread on top.

By Amy Thompson

Seven Layer Bars

Melt 1 cube of butter in an 8x8 pan

Sprinkle 1 c. graham cracker crumbs over butter

Sprinkle 1 pkg of chocolate chips over top
Sprinkle 1 pkg butterscotch chips over top as well
Sprinkle 1 c. coconut over top
Sprinkle 1 c. chopped nuts over coconut
Pour 1 can condensed milk over coconut (evenly)
Bake at 350 degrees for 35 min.

By Amy Thompson

Puppy Chow

4 c. Powdered sugar

1 12 oz box Chex cereal (12 c.)

1 c. creamy peanut butter

1 pkg. Milk chocolate chips (2 c.)

4 T. butter

Melt butter, chocolate and peanut butter in a large bowl in microwave or slowly on the stove. Stir until chocolate is melted. Fold chex cereal into chocolate mixture unit evenly coated. Put powdered sugar into a large bag, add cereal mixture and shake until coated with sugar. Let it cool on wax paper.

by Amy Thompson

Caramel Corn

1 cube butter

1 c. light karo syrup

1 c. brown sugar

1 c. white sugar

1 can sweetened condensed milk

Mix together on med-low heat for 20 min. Pour over 1 ½ gallon popped popcorn.

By Amy Thompson

No Knead, Whole Wheat Bread

1 qt. warm water 3 T. yeast 2 T. salt 2 T. shortening 2 T. honey 2 eggs 7-8 c. whole wheat flour Mix the water, salt, shortening, honey and then yeast. Let mixture stand a minute or two and add eggs and flour. Stir well, let stand to rise until double in size, about 45 min. Punch dough down and put into heavily greased pans. Rise about 15-20 min. Bake at 350 degrees for 1 hour. Wheat Bread 7 c. whole wheat flour 2 T. salt 2/3 c. oil 2/3 c. honey 5 c. hot water 3 T. yeast 2 T. sugar ¾ cup water In a small bowl mix 3 T. yeast, 2 T. sugar and ¾ cup water. Set aside. Mix flour, salt, oil, honey and hot water in a Bosch mixer. Mix well and add the small yeast mixture. Add 7-8 cups more flour while continuously mixing. Mix for 10 minutes. Put into 5 greased bread pans and let it rise for 30 min. Bake at 350 degrees for 30 min. By Amy Thompson

Cinnamon Rolls

Mix 1 T. yeast, 1 T. sugar in 1 C. warm water. In a bowl mix: 1 melted cube of butter 2 eggs ½ c. sugar ½ tsp. salt Combine the two mixtures above and add 4 ¾ c. flour. Stir until well mixed with a spoon. (Knead dough if necessary to make it form into a nice ball). Dough should be a little sticky. Cover bowl with a damp, warm dish towel and let it rise until double (about 2 hours). Roll the dough into a large rectangle. Brush with butter and sprinkle with sugar, cinnamon and brown sugar (raisins or nuts may be added). Roll up into a log shape form the long side. Cut into 18 rolls with a piece of thread. Place on a buttered cookie sheet. Bake at 375 degrees for 14-16 min. Let cool partially before spreading vanilla butter icing on top. Vanilla butter icing: 3 c. powdered sugar 1/3 c. butter, softened 1 ½ tsp. vanilla About 2 T. milk Mix powdered sugar and butter, stir in vanilla and milk. Beat until frosting is smooth and of spreading consistency.

By Amy Thompson

Crescent Rolls

Mix 1 T. yeast and 1 T. sugar into 1 C. warm water. Let sit to rise. In a bowl Mix: 1 cube melted butter 2 eggs (beaten with a fork) ½ c. sugar ½ tsp. salt Combine the two mixtures above and add 4 ¾ c. flour. Stir until well mixed with a spoon. (Knead dough if necessary to make it form into a nice ball.) Dough should be a little sticky. Cover bowl with a damp, warm dish towel. Let rise until double, about 2 hours. Divide dough in half, rolling each half into a circle. Brush with melted butter and cut into 12 pie shaped wedges. Roll up beginning at the wide end. Place on an ungreased cookie sheet, brush with butter again, and let rise until double, about 2 hours. Bake at 375 degrees for 13-15 min. Brush with butter. Makes 24 rolls. Note: if you’re in hurry, place the rolls in a warm oven to raise them quickly. By Amy Thompson

Snickerdoodles

½ c. shortening or butter ¾ sugar 1 egg 1 1/3 c. flour 1 tsp. cream of tartar ½ tsp. soda 1/8 tsp. salt Cream shortening, sugar and egg. Add remaining ingredients. Roll dough into balls. Roll each ball into a sugar and cinnamon mixture. (Approximately 1 part cinnamon and 2 parts sugar) Place balls on an ungreased cookie sheet, 2 inches apart and bake at 400 degrees for 8-10 min. Makes about 2 dozen. by Amy Thomspon

Lemon Meringue Pie

1 baked 9 inch pie shell

¼ c. corn starch

1 c. sugar

¼ tsp. salt

1 ½ c. water

2 T. butter

1 ½ tsp. lemon rind

1/3 c. lemon juice

6 T. sugar

3 eggs, separated

1 tsp. vanilla

Mix corn starch, ½ c. sugar, and salt in a large pot. Slowly stir in water. Cook over med heat, stirring constantly until mixture becomes thick and clear. In another bowl beat egg yolks and ½ c. sugar. Blend in half of hot mixture into egg yolks, and then stir all remaining mixture into pot. Cook 2 min, stirring constantly. Remove from heat and gently stir in butter, lemon rind and juice. Pour into pie shell.

Meringue:

Beat egg whites until foamy. Add sugar, 1 T. at a time, beating well after each addition. Continue beating until stiff peaks form when beater is raised. Stir in vanilla evenly. Spread some meringue around edge of filling first, touching crust all round, and then fill in the center. Bake in 350 degree oven for 15-20 min, or until meringue is lightly browned. Let it cool before refrigerating, then serve cold.

By Amy Thompson

Lemonade

2 c. lemon juice 1 ½ c. sugar Mix above ingredients in warm water to dissolve sugar. Add enough cold water to make one gallon. by: Amy Thompson

Griselda’s Spanish Rice

Ingredients: 2 C. long grain white rice 2 C. water 1 16 0z can tomato sauce ¼ Large Onion 2 Cloves of Garlic 4 T. Oil 2 tsp. salt Vegetables ( optional: carrots, peas, corn, ect.) Pour Oil into sauté pan so it coats the two cups of rice evenly. Brown the rice over medium high heat until golden brown, usually about five minutes. Keep an eye on the rice so it doesn’t burn. In a blender combine tomato sauce, onion and garlic cloves. Blend until pureed. In a large pot or rice cooker pour in two cups of water and tomato mixture. Pour the browned rice into tomato sauce mixture and cook over low heat. Add salt, red pepper, chili powder, cumin, chicken bolion cube or any other desired spices. Cook for twenty min. over low heat if on the stove or until the rice is no longer hard or gooey in a rice cooker. Add any desired vegetables after rice is cooked and let them steam for five minutes. Mix rice and vegetables and enjoy! By Amy Thompon

Famous Amos Pizza

Sauce: 3 15 oz cans of tomato sauce 2 tsp. pepper 2 tsp. salt 2 tsp. garlic powder 2 tsp. onion powder 2 tsp. sweet basil 2 tsp. oregano Mix all ingredients together and simmer for an hour. Freeze in Tupperware container if needed. Dough: (Makes 6 or 7 twelve inch pizza shells) Mix 41/2 c. warm water and 41/2 T. dry yeast Add 4 c. flour, 11/2 rounded T. salt, 3 T pd. Milk, ½ c. oil, 1/3 c. sugar to yeast mixture. Let it rise 20 min. Knead 6-8 more cups of flour into dough, and raise for 30 min, or until double Pinch off dough and roll out on a floured board to desired size. Fork edges and bottom and bake at 425 degrees for 10-12 min. Extra shells may be frozen Spread sauce on cooked pizza shell, top with grated mozzarella, 3 cheese and longhorn cheese. Add vegetables and meat if desired. Place in 425 degree oven for 12-15 min. (I like to make this pizza for my friends. it makes a ton of dough and sauce and i always make pizza the next day or just make breadsticks and dessert pizza to go with it. I also like to rub a little e.v.o.o. with garlic and italian spices mixed in, on the crust after i bake it) By: Amy Thompson

Chicken Taco Pasta Salad

Prep Time:
25 min

Total Time:
25 min

Makes:
6 servings

1 pkg. (12 oz.) bow tie pasta (farfalle), uncooked

1/3 cup MIRACLE WHIP Light Dressing

1 pkt. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

3/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Medium Salsa

1 can (2.25 oz.) sliced black olives, drained

1 cup KRAFT 2% Milk Shredded Reduced Fat Colby & Monterey Jack Cheese

1-1/2 lb. boneless skinless chicken breast halves, cooked, cut into strips

COOK pasta as directed on package. Drain.

MIX dressing, seasoning mix and salsa in large bowl. Add pasta and remaining ingredients; mix well.

SERVE immediately. Or, cover and refrigerate at least 1 hour before serving. Store leftover salad in refrigerator.

Swiss Chicken Casserole

6 chicken breasts
6 slices swiss cheese ( or whatever cheese on hand)
1 can cream of mushroom or chicken soup
1/4 cup milk
2. c. stuffing mix
1/4-1/2 c. butter, melted

lightly grease crock pot. Place chicken breasts in pot. Top with cheese. Combine soup and milk, stirring well. Spoon over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. cook on low 8 hours or high 4 hours.

Philly Cheesesteak Sandwiches

1 lb. deli roast beef, shaved
8-10 slices of provolone cheese
1 small onion
1 green bell pepper
6 hoagie rolls

Crumble beef into a skillet. Add onion and pepper. Simmer on medium till onion is cooked through. Evenly spread mixture in bottom of skillet. Evenly cover mixture with cheese slices. Cover skillet and turn heat off. When cheese is melted spoon mixture into rolls. Serve warm

Chicken Crescents

3 oz. cream cheese (I use light)
2 c. cooked, diced chicken
1/2 tsp. salt
1/8 tsp pepper
2 Tbsp milk
1 Tbsp onion
1 Tbsp pimento
3 Tbsp. Butter
1 (8 oz) Pillsbury quick crescents
Cream 2 tbsp. butter and cream cheese together (save 1 tablespoon butter). Add next 6 ingredients. Open Pillsbury dough and place 2 triangles together to form rectangle. Pinch seams. Place creamed mixture on rectangle. Pull dough up and pinch seams closed. Brush tops with melted 1 tablespoon butter and sprinkle bread crumbs on top. Bake at 325 for 20 to 25 minutes or until brown. makes 4 crescents.

Almond Chicken

8 to 10 boneless, skinless chicken breasts
1 to 2 cans cream of chicken soup
1 pt. light sour cream
2 c. crushed Ritz crackers (1 tube)
3 Tbsp. melted butter
1 Tbsp. poppy seeds
1/2 c. sliced almonds

Put chicken breast in flat baking dish. Mix the soup and sour cream and spread on top. Mix the crackers, butter, and poppy seeds together and sprinkle on top of the cream mixture. Sprinkle sliced almonds on top. Bake at 350 for about 45 minutes.

CATALINA Chicken Stir-Fry

Prep Time:
10 min

Total Time:
22 min

Makes:
4 servings

1/2 cup KRAFT CATALINA Dressing

3 Tbsp. lite soy sauce

1/4 tsp. garlic powder

1 lb. boneless skinless chicken breasts, cut into bite-sized pieces

1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained

4 cups hot cooked white rice

MIX dressing, soy sauce and garlic powder in large skillet until well blended. Add chicken; mix lightly. Cook and stir on medium-high heat 5 min. or until chicken is cooked through.

ADD mixed vegetables; cover. Reduce heat to medium-low. Simmer 5 to 7 min. or until vegetables are crisp-tender, stirring frequently.

SERVE over the rice.

15 Minute Cheesy Tuna Dinner

Prep Time:

5 min

Total Time:
15 min

Makes:
4 servings

1 can (10-3/4 oz.) condensed cream of mushroom soup

1-1/2 cups milk

2 cans (6 oz. each) tuna, drained, flaked

1 cup frozen green peas, thawed

2 cups instant white rice, uncooked

1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up

MIX soup and milk in medium saucepan. Bring to boil on medium heat, stirring frequently.

ADD tuna and peas; mix well. Return to boil.

STIR in rice and VELVEETA; cover. Reduce heat to low; cook 5 minutes. Stir until VELVEETA is completely melted.

The best Fruit Pizza

Crust-
2 cups flour
1/2 tsp. Cream of Tartar
1/2 tsp. baking soda
1/4 tsp. salt
combined and set aside
beat 1 cup sugar, add one egg.
Add flour mixture and beat just until combined.
Spread dough into a 12inch greased pizza pan.
Bake 15-18 minutes.

While baking, beat 1 pkg. cream cheese, 1/4 cup sugar, 1/2 tsp. vanilla, 1/2 tsp. lemon juice.
Spread cream cheese mixture over cooled crust. Arrange various fruit on top. (strawberries, blackberries, blueberries, peaches, raspberries, bananas and such).

Cowboy Caviar

1 can black beans

1 can black eyed peas

1 can garbanzo beans

1 can corn

4 large tomatoes (to taste)

3 large peppers (orange, yellow, red)

2 avocadoes (to taste)

2 limes (for juice)

Cilantro

Onions (optional- I usually don't put in)

Also, it's really good to put diced chicken or smoked turkey in it!

Shane's Maple Rolls

This is my favorite thing that Shane makes - I love them!

Mix together:
2 1/2 C warm water
1/2 C butter
1/2 C sugar
2 tsp salt
2 eggs
4 Tbsp yeast
3 1/2 C flour

mix and let rise for 15 minutes

then add 3 1/2 C flour and let rise for 20 minutes

Cut dough into 6 equal portions

Roll each portion into rolls and set on pan

Filling:
3 sticks butter
2 C sugar
1 tsp mapleine flavoring
2 tsp cinammon

Layer as such: One round of dough, filling, one round of dough, filling, top with one round of dough.



Cut slices into the dough to make a pinwheel-shaped thing and roll up the pieces.



Bake at 350 for 20-30 min or until golden brown. Top with a icing which is a mixture of milk, powdered sugar and a couple drops of maple flavoring.

Marvelous Mini Meatloaves

Prep Time:

5 min

Total Time:
45 min

Makes:
6 servings

Take 1 lb. extra lean ground beef, 1 pkg. (6 oz.) STOVE TOP Stuffing Mix and 1 cup water and mix & match your recipe from these options...

	seasoning options	add-in choices	cheese possibilities
	1 tsp. Italian seasoning	3/4 cup spaghetti sauce	3/4 cup KRAFT Shredded Mozzarella Cheese
	2 tsp. chili powder	3/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa	3/4 cup KRAFT Shredded Mexican Style Cheese
	1 tsp. dried oregano leaves	3/4 cup chopped roasted red peppers	3/4 cup ATHENOS Traditional Crumbled Feta Cheese
	1 tsp. garlic powder	3/4 cup KRAFT or BULL'S-EYE Original Barbecue Sauce	3/4 cup KRAFT Shredded Cheddar Cheese

Then follow these 3 simple steps:

---

PREHEAT oven to 375°F. Mix meat, stuffing mix, water and the seasoning until well blended. Press evenly into 12 medium muffin cups sprayed with cooking spray; make an indentation in center of each with back of spoon.

SPOON add-ins evenly into indentations in meatloaves.

BAKE 30 min. or until meatloaves are cooked through (160°F). Top evenly with cheese; continue baking 5 min. or until cheese is melted. Let stand 10 min. before serving.

Gooey Chicken Burritos

2-3 large chicken breasts (3 will make enough to feed at least 6 people)
1 12oz. jar of salsa
1 can of Cream of Chicken Soup
1 can diced green chilies
1 small onion (optional)
2 T. cooking tapioca (not necessary, just helps it thicken up.)
1 1/2 c. grated cheese
Handful of Spanish olives, sliced (optional)
Flour tortillas

Combine all ingredients, except tortillas, in crock pot.
Cook on low 8 hrs or high 4 hours. Spoon mixture onto warmed tortillas and roll.

Griselda's Tacos de Papa (Potato Tacos)

8 corn tortillas (or more, depending on how much meat mixture you have)
5 potatoes, boiled and peeled
1 C chorizo (can buy at Fry's)
1/4 onion, chopped
1 C oil (JoAn recommends coconut oil)
1 1/2 tsp salt

Mash potatoes with a fork
Begin cooking the chorizo and onion in a saucepan
add potatoes to the meat and onion
warm up tortillas in a hot pan
add a spoonful (2 Tbsp) of meat and potato mixture in to the tortilla
deep fry in oil

Griselda's Green Salsa

2 cans whole green tomatillos (add one can without draining, and drain the other can)
2 jalepenos, boiled
1 Tbsp onion
1 big clove garlic
1 pinch cumin

blend together, then add 1/2 C chopped cilantro leaves and 1/2 tsp salt

Griselda's Sopa de Albondigas (Meatball Soup)

1/2 lb ground beef
1 large egg
1 1/2 tsp salt
1 C cooked rice
1/4 C minced onion
4 large fresh cloves garlic
1 tsp cumin
1 can stewed tomatoes
1 can tomato sauce
2 hard boiled eggs

1. add rice to the thawed hamburger meat
2. add raw egg, then cumin, garlic and salt
3. mix with hands
4. chop up boiled eggs and set aside
5. round meat into balls in your hand, punch a hole in them and insert a piece of boiled egg in the middle. Then fold the meat around the boiled egg.
6. Boil large saucepan full of water, add meatballs. Turn water to low and simmer.
7. Slice onions long and thin and simmer in oil in a separate pan.
8. Add 1 can of tomato sauce and 1 can tomatoes in with the oil and onion.
9. When fully cooked, remove meatballs from water and place in tomato and onion mixture. Add 1/2 cup of the meat broth to the tomato mixture.
10. Simmer for 10 minutes and eat!

Fry Bread

INGREDIENTS

* 4 cups all-purpose flour
* 1/2 teaspoon salt
* 1 tablespoon baking powder
* 1 1/2 cups warm water (110 degrees F/45 degrees C)
* 4 cups shortening for frying



DIRECTIONS

1. Combine flour, salt, and baking powder. Stir in 1 1/2 cups lukewarm water. Knead until soft but not sticky. Shape dough into balls about 3 inches in diameter. Flatten into patties 1/2 inch thick, and make a small hole in the center of each patty.
2. Fry one at a time in 1 inch of hot shortening, turning to brown on both sides. Drain on paper towels.

No Bake Cookies

2 cups white sugar
3 tablespoons unsweetened cocoa powder
1/2 cup margarine
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

1. In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
2. Add quick cooking oats, peanut butter, and vanilla; mix well.
3. Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.

Marathon Pancakes

Marathon oatmeal pancakes
½ cup oatmeal uncooked
½ cup plain yogurt or buttermilk
½ to ¾ cup milk
1 egg or egg substitute
1 tablespoon oil, preferably canola
2 tablespoon firmly packed brown sugar
¼ teaspoon salt, as desired
1 teaspoon baking powder
½ teaspoon baking soda
1 cup flour, preferably half white, half whole-wheat, we like all whole wheat
Optional:
Dash cinnamon
1 cup blueberries
¼ cup sunflower seeds
1.In a medium bowl, combine the first three ingredients. Set the bowl aside for 15 to 20 minutes. This allows the oatmeal to soften
2.When the oatmeal is through soaking, beat in the egg and oil, and mix well. Add the sugar, salt, and cinnamon, then the baking powder, baking soda, and flour
3.Heat a large nonstick or lightly oiled skillet over medium heat.
4.For each pancake, our about 1/3 cup of batter onto the skillet. Cook pancakes until the edges are slightly dry, and bubbles and holes form on tap, about 2 minutes, being careful not to overcook the bottom;. Flip each cake and continue cooking until lightly browned. Serve with maple syrup or other topping of you choice.

Great Fruit Dip

3/4 cup light brown sugar
1/4 cup white sugar
8 0z cream cheese (you can use softened lite spread)
1 t. vanilla
heath bits

Mix together- just before serving add heath bits
Good with apples, but also good with other fruit (strawberries, etc)
To keep apples from going brown soak cut apples in lemon lime soda pop

Oprah's Turkey Burger's

Oprah’s Donald Trump Turkey Burgers

* 1/4 cup scallions, thinly sliced
* 1/2 cup celery, finely chopped
* 3 Granny Smith apples, peeled and diced
* 1/8 cup canola oil
* 4 pounds ground turkey breast
* 2 Tbsp. salt
* 1 Tbsp. black pepper
* 2 tsp. chipotle Tabasco™
* 1 lemon, juice and grated zest
* 1/2 bunch parsley, finely chopped
* 1/4 cup Major Grey's Chutney, pureed


Sauté the scallions, celery and apples in the canola oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.

Sweet & Sour Chicken Stir-Fry

Prep Time:

10 min

Total Time:
20 min

Makes:
4 servings, 1-3/4 cups each.

1 Tbsp. oil

1 lb. boneless skinless chicken breasts, cut into strips

1 yellow pepper, cut into strips

1/3 cup KRAFT Sweet 'N Sour Sauce

1/4 cup KRAFT Balsamic Vinaigrette Dressing

2 Tbsp. soy sauce

2 cups frozen broccoli florets, thawed

1-1/2 cups instant white rice, cooked

HEAT oil in large nonstick skillet on medium-high heat. Add chicken and peppers; cook 8 min. or until chicken is cooked through, stirring occasionally.

ADD sweet-and-sour sauce, dressing, soy sauce and broccoli; mix well. Cook 2 min. or until heated through, stirring occasionally.

SERVE over the hot rice.

Crock Pot Salsa Chicken

4 boneless, skinless chicken breasts
1 1/2 cups salsa
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream
1 cup of cheddar cheese

Directions
Add chicken to slow cooker.
Sprinkle taco seasoning over chicken.
Pour salsa and soup over chicken.
Cook on low for 6 to 8 hours.
Remove from heat and stir in sour cream.
Serve with rice. Or in tortillas.

NOTES:
You may use half the packet of taco seasoning
Some slow cookers cook faster than others.
Number of Servings: 6

Cheddar Chicken & Rice Skillet

Makes:

4 servings, 1-1/2 cups each

1/2 cup KRAFT Light Zesty Italian Reduced Fat Dressing

1 lb. boneless skinless chicken breasts, cut into strips

2 cups instant brown rice, uncooked

1-1/4 cups fat-free reduced-sodium chicken broth

1 green pepper, cut into strips

1-1/2 cups chopped tomatoes

1 cup KRAFT 2% Milk Shredded Reduced Fat Mild Cheddar Cheese

1/2 cup sliced green onions

HEAT dressing in large nonstick skillet on medium-high heat. Add chicken; cook and stir 2 min.

STIR in rice, broth and peppers. Bring to boil; cover. Reduce heat to low; simmer 5 min. or until chicken is cooked through and rice is tender. Let stand covered, 5 min. or until liquid is absorbed.

ADD tomatoes, cheese and onions; stir until blended.

Coconut Macaroon Cookies

Bring 1/2 cup light corn syrup to an even boil in a heavy saucepan.
Remove from heat and stir in 2/3 cup sugar with a wooden spoon.
Cook until the sugar dissolves, sirring constantly.
Remove from heat and let mixture cool for 5 min.
Stir in 2 tsp.vanilla extract and 1 tsp.almond extract.
Quickly stir in 6 large (room temperature) egg whites.
Then stir in 1/3 cup cake flour and 5 1/2 cups coconut just til mixture is moistened.
Drop by heaping Tblsp onto parchment covered sheets.
Cut pieces of marachino cherries and place in center of cookies.
Bake at 350 for 15-20 min.or til golden brown. Remove to wire racks to cool.
May dip in chocolate.
By: Nellie

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.

Cream Cheese Frosting

• 1 pkg. (3 oz) cream cheese
• 1/2 cube margarine or butter
• 2 cups powdere sugar
• 1 tsp. vanilla

Cream together, spread on pumpkin bars and cut into bars

Pumpkin Bars

• 4 eggs
• 1 2/3 cups sugar
• 1 cup oil (or 1/2 c. plus 1/2 c applesauce)
• 1 can (16 oz) pumpkin
• 2 cups flour
• 2 tsp. baking powder
• 2 tsp. cinnamon
• 1 tsp. salt
• 1 tsp. soda

Mix and pour into greased cookie sheet. Bake at 350 for 20-25 minutes. Cool 30 minutes. Top with cream cheese frosting.

I love these, they are so good and I ususally just do the oil and applesause making it fewer calories.

Lasagna Roll Ups

12	uncooked plain lasagna noodles
1	pound lean ground beef
1	large onion, chopped (1 cup)
1	jar (14 ounces) tomato pasta sauce (any variety)
1	can (8 ounces) mushroom pieces and stems, undrained
1	container (15 ounces) ricotta cheese
1	package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1	cup shredded mozzarella cheese (4 ounces)
1/4	cup grated Parmesan cheese
1	teaspoon salt
1/4	teaspoon pepper
2	garlic cloves, finely chopped
	Additional grated Parmesan cheese, if desired

1.	Heat oven to 350ºF. Cook and drain noodles as directed on package.
2.	Cook beef and onion in 10-inch skillet over medium-high heat about 6 minutes, stirring occasionally, until beef is brown; drain. Stir in pasta sauce and mushrooms. Heat to boiling, stirring constantly. Pour into ungreased rectangular baking dish, 11x7x1 1/2 inches.
3.	Mix ricotta cheese, spinach, mozzarella cheese, 1/4 cup Parmesan cheese, the salt, pepper and garlic. Spread 3 tablespoons of the cheese mixture over each noodle. Roll up each noodle; cut roll crosswise in half. Place cut sides down in beef mixture.
4.	Cover and bake about 30 minutes or until hot. Serve with additional Parmesan cheese.

Chicken Casserole

This is so easy and really good, I do not put all of the sour cream in that it calls for, making it less fatening, I also use light sour cream
4 cooked, cut up chicken breats 1 can cream of chicken soup (undiluted)
6 corn tortillas, torn into small pieces 1 bottle La Victoria green taco sauce
1-2 bunches green onions, chpped 1 small can diced green chilis
1 can cream of mushroom soup (undiluted) 1 pint sour cream
grated cheese
Mis all ingredients, except cheese, in large bowl. Pour into 9x13 inch pan. Spread cheese overt top. Bake at 325 for 40 minutes. Serve over rice. Serves 8

Chicken Cordon Bleu - My favorite!

Ingredients:

• 8 boneless, skinless chicken breasts
• 8 slices ham
• 8 slices Swiss cheese
• 1 cube butter
• 1 teaspoon Mrs. Dash
• 2 cups corn flakes, crushed

Method:

Prepare chicken by flattening it to ½ inch. Place one slice of cheese and one slice of ham on flattened chicken breast and roll into tight tube, anchoring with a toothpick through the middle. Melt butter in microwave and add Mrs. Dash. Dip rolled chicken into butter mixture and roll in corn flakes. Place breasts into a 9X13-inch pan. Cover pan with foil and cook at 375-degrees for 45 minutes. Remove foil and cook an additional 15 minutes. Serve with white sauce.

White sauce:

Ingredients:

• 1 can cream of chicken soup
• ½ c. lemon juice
• 1 c. sour cream

Method:

Mix in saucepan over medium heat until blended and hot. Serve over chicken.

Baked Ziti

Ingredients:

• 1 pound dry ziti pasta
• 1 onion, chopped
• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce
• 6 ounces provolone cheese, sliced
• 1 1/2 cups sour cream
• 6 ounces mozzarella cheese, shredded
• 2 tablespoons grated Parmesan cheese

Directions:

1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.

2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

3. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.

4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Hancock boys loved this. I didnt use nearly as much sour cream as it calls for and it was still yummy!!!