Thursday, December 16, 2010

Easy Soup Recipe

shared by Debi J.
Ingredients:
3 can Campbells Minestroni Soup
3 soup-cans of water
1 can Rotel
1 can kidney beans, undrained
1 lb hamburger, browned and drained

Just mix all together and heat!

Thursday, December 2, 2010

Cranberry Cheesecake Bars

shared by Billi M. (Billi brought these to Thanksgiving dinner 2010 and they were absolutely wonderful! ph)
Ingredients:
1 1/2 cups flour
1 cup oats
3 T brown sugar
1 cup white chocolate chips
1 pkg cream cheese
1 can sweetened condensed milk
1/4 cup lemon juice
2 T cornstarch
1 tsp vanilla
1 can of cranberry sauce (I used fresh cranberries and made the sauce by using 1/3 cup water, 2/3 cup sugar, 2 cups cranberries, 1 tsp lemon juice. Bring the water and sugar to a boil. Add cranberries. Cover, reduce heat. Cook approx. 3 minutes or until cranberries "pop". Stir in lemon juice. Press through sieve.)

Directions:
1) Combine flour, oats, butter, and brown sugar. Mix until crumbly.
2) Reserve one cup.
3) Stir in white chips to remaining mixture.
4) Press into greased 13x9x2 pan.
5) Bake at 350 for 15-18 minutes.
6) Beat cream cheese until fluffy.
7) Add sweetened condensed milk, lemon juice, and vanilla. Pour over crust.
8) Combine cornstarch and cranberry sauce. Spoon over cream cheese mixture.
9) Sprinkle with remaining 1 cup of crust mixture. (I added more white chocolate chips on the top for good measure.)
10)Bake at 350 for 30 minutes.

Friday, October 29, 2010

Honey Fried Chicken

shared by Dara P.
Simple and DELICIOUS!
Ingredients:
2 boneless chicken breasts
1 cup flour mixed with 1/4 cup cornstarch and seasoned with 1 T paprika, 1/2 T kosher salt and 1/4 tsp. pepper.
honey

Directions:
1. Dredge your chicken in honey, then dip in seasoned flour mixture
2. Repeat as many times as desired depending on how much breading you like or how crispy you want it to be
3. Let set for 20 minutes so the batter sticks.
4. Fry

Saturday, October 16, 2010

Green Chilie Chicken Casserole

shared by Patty H.
(I just happened to stumble across this one. It is very, very tasty and easier than some similar recipes I have tried.)
Ingredients:
1 1/3 cups fat-free low sodium chicken broth
1 4oz. can chipped green chilies, drained
1 cup chopped onion
1 cup fat-free sour cream (one of our local stores now carries Smart Balance Sour Cream)
3/4 tsp. salt (or less if you are watching salt intake)
1/2 tsp. ground cumin
1/2 tsp. coarse ground pepper
2 10 1/2 oz. can condensed 98% fat-free cream of chicken soup, undiluted
1 garlic clove, minced (I used 1/4 tsp. minced garlic flakes)
18 (6 inch) corn tortillas
4 cups cooked shredded chicken breast (about 1 pound)
2 cups (8 oz.) finely shredded cheese (I used shredded Mexican blend)

Directions:
1. Preheat oven to 350.
2. Prepare a 9x13 casserole dish by spraying it with cooking spray.
3. Combine first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
4. Spread 1 cup soup mixture in the bottom of the 9x13 pan. Arrange 6 tortillas over the soup mixture.
5. Top with 1/3 of chicken and 1/3 of cheese.
6. Repeat layers two times, ending with cheese
7. Spread remaining soup mixture over the cheese.
8. Bake for 30-35 minutes or until bubbly.

Sunday, September 26, 2010

Bacon Walnut Green Beans

shared by Patty H.
(This was on the back of the frozen green bean package. I was really pleased with the way it turned out. The beans kept their bright green color and it was a change from having a lot of liquid.)

Ingredients:
1 1/2 T. olive oil
1/2 tsp. minced garlic (I used the garlic flakes - just about 1/4 tsp.)
1/4 cup. chopped walnuts (I used them because I had them but I think slivered almonds would also taste great.)
16 oz. package of frozen cut green beans
2 oz. of bacon, cooked and diced (I used 2 slices of the microwave bacon, drained on paper towels - lots less grease.)
salt to taste (It does need salt. I use the Morton Coarse Kosher Salt.)

Directions:
1. In a non-stick skillet, heat oil with garlic and walnuts on medium heat for 2 minutes.
2. Add green beans. Toss and cook on medium-high for 5 minutes.
3. Add bacon, stir and season with salt and cook an additional 2 minutes.
Makes 4 servings

Thursday, September 23, 2010

Olive Garden Salad Dressing

shared by Dara P.

Note: A friend of mine got a cook book of "restaurant secrets" and gave me this one. I have made it numerous times and it does taste JUST like Olive Garden's famous salad dressing.

Ingredients:
1/2 cup white vinegar
1/3 cup water
1/3 cup corn syrup
2 1/2 tablespoons grated Romano cheese
2 tablespoons dry pectin
2 tablespoons beat egg
1 1/2 teaspoons salt
1 teaspoon lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon dried parsley flakes
pinch of dried oregano
pinch of crushed red pepper

Directions:
Combine all of the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds. Chill at least 1 hour.

Shepherd's Pie

shared by Dara P.

Ingredients:
1 lb. of hamburger
1/2 c. chopped onion
1 can green beans
1 can of hominy (or corn)
2 pkgs of brown gravy mix
Mashed potatoes (I used about 6 medium potatoes)
1 c shredded monterrey jack cheese or cheese of your choice

Directions:
1. Brown the hamburger and onion together with worcestershire sauce, a pinch of garlic powder, salt, pepper and salt-free greek seasoning.
2. Add the hominy or corn (most people don't like hominy) and green beans to the onion and burger.
3. Add the gravy to the beef mixture and cook on low just til thickened.
4. Pour into a 9 x 13 pan.
5. Top with the potatoes and cheese.
6. Bake in a 350 degree oven for about 30 minutes or til bubbly.
To make it a little easier I put the brown gravy mix w/ the water into a jar and shook it until it was all mixed up. It made it so much easier to add to the meat mixture. You can also use canned gravy.

Friday, July 23, 2010

Bierock Casserole

shared by Dara P.
Ingredients:
1 pkg of shredded cabbage or 1/2 head of shredded cabbage
2 lbs of hamburger, browned
1 1/2 to 2 c of shredded cheese of your choice
1 can of Pillsbury pizza dough
onion powder, to taste
Worcestershire sauce, to taste
salt, to taste
pepper, to taste
salt-free Greek seasoning, to taste

Directions:
1. Preheat oven to 400.
2. Brown burger w/ onion powder, Worcestershire sauce, salt, pepper and salt-free greek seasoning.
3. Add cabbage and let cook covered about 10 minutes or until cabbage is softened.
4. Put pizza dough in a greased 9 x 13 pan
5. Top w/ burger/cabbage mixture and then cheese.
6. Bake for about 15 minutes or until crust is golden brown.
This is a VERY fast, easy and delicious dish!!!

Thursday, July 22, 2010

Bean & Corn Salsa

shared by Patty H. (whose friend Nedra shared it with her)
Ingredients:
1 can black beans, drained and rinsed
1 can shoe peg corn, drained
1 can black-eyed peas, drained and rinsed
1 medium jar diced pimentos
1 large green bell pepper, chopped
1 medium sweet onion, chopped
Combine all ingredients.

Dressing
½ cup vinegar
¾ cup sugar
¼ cup olive oil
¼ cup Tiger Sauce (this is a hot sauce that can be found near other hot sauces in the grocery aisle)
Blend all ingredients and pour over bean and corn mixture. Chill
Serve with dipping-type chips.

Note: You can add additional cans of ingredients to increase quantity. You can also added grilled chicken breast strips to make this a main dish salad.

Saturday, July 17, 2010

Southwest Zucchini Boats

shared by Patty H.
(I haven't tried this yet but it sounds good and I plan on trying it as soon as I am "blessed" with some zucchini.)
Ingredients:
1 pound ground turkey
1/2 medium white or sweet onion, diced
1/2 green bell pepper, diced
2 cloves garlic, peeled and minced
1 (15 oz) can black beans, rinsed and drained
1 (8 oz) can diced green chilies
1 (15 oz) can fire roasted diced or crushed tomatoes
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper
salt and pepper, to taste
olive oil
1 egg, beaten
4-5 medium-sized zucchini
1/2 cup shredded cheddar cheese

Directions:
1.Preheat the oven to 375 degrees.
2.Heat a large skillet or saucepan over medium heat with enough olive oil to coat the pan (roughly 2 tablespoons). Add diced onion and pepper. Saute a few minutes until they begin to soften. Add garlic. Saute another minute, until fragrant.
3.Add ground turkey. Use a spatula or wooden spoon to break up the turkey and combine with the onion mixture. Cook until meat is browned.
4.Add green chilies, black beans and tomatoes. Stir to combine. Add chili powder, cumin and cayenne pepper. Stir to combine. Add salt and pepper to taste.
5.Continue cooking the filling until most of the liquid has evaporated and the mixture has thickened a bit. Once thickened, remove from heat and allow to partially cool.
6.In the meantime, slice each zucchini lengthwise. Use a spoon to scoop out the insides of each zucchini half, leaving a shell that is roughly 1/4 inch thick all the way around.
7.Place zucchini shells in a large baking dish that is filled with 1/4 inch water.
8.Once the filling has cooled, stir in beaten egg.
9.Scoop the filling into the empty zucchini shells.
10.Carefully place the baking dish into the oven (careful not to spill the water!) and bake for 25-20 minutes.
11.Remove from oven and top with shredded cheddar cheese. Return to oven and bake for an additional 10 minutes, or until cheese is melted.
12.Top with a dollop of sour cream and serve!

Sunday, July 11, 2010

Upside Down Pizza Casserole

shared by Patty H.

Ingredients:

1 pound ground beef
1 cup onions, chopped
1 cup green bell pepper, chopped
1 15 oz. can pizza sauce or spaghetti sauce (I used a 15 oz. can of plain tomato sauce with 1/2 tsp. garlic powder added)
1/4 pkg. pepperoni, coarsely chopped (I used turkey pepperoni and probably not this much; had part of a left-over pkg.)
1/2 tablespoon dried Italian seasoning
1 jar sliced mushrooms (optional)
1 small can sliced black olives (optional)
8-10 slices Mozzarella cheese

Topping:
1 cup milk
1 T. oil
2 eggs
1 cup all-purpose flour
1/4 tsp. salt
1/4 cup Parmesan cheese

Directions:

1. Heat oven to 400 degrees.
2. Cook hamburger, onion and bell pepper in large skillet. Drain.
3. Stir in pizza sauce, pepperoni, Italian seasoning and mushrooms/olives if using them.
4. Bring to a boil. Reduce heat and simmer uncovered 10 minutes, stirring occasionally.
5. Meanwhile, combine milk, oil and eggs. Beat. Add flour and salt and beat until smooth.
6. Spoon mixture into an ungreased 9 x 13 baking dish. (I didn't read this direction and sprayed my pan. I don't know if it makes a difference or not.)
7. Place cheese slices over hot meat mixture. (I used the whole package and over-lapped them. I think you could use shredded mozzarella cheese and it would work just fine.)
8. Pour topping evenly over the cheese, covering completely.
9. Sprinkle with Parmesan cheese.
10.Bake for 25-30 minutes or until puffed and golden brown.
11.Cut into squares and serve upside down on the plate. (This warmed up nicely in the microwave.)

Banana Coffee Cake

shared by Dara P.
Ingredients:
1 8oz pkg of cream cheese (softened)
1/2 c of REAL unsalted butter
1 1/4 c sugar
2 eggs
1 c mashed ripe bananas
1 tsp vanilla
2 1/4 c flour
1 1/2 tsp baking powder
1/2 tsp baking soda

Topping/Middle
1 c chopped pecans
1/4 c white or brown sugar
1 1/2 tsp cinnamon
Directions:
1. Beat the cream cheese, butter and sugar in a large mixing bowl.
2. Add eggs, one at a time, beating well after each addition.
3. Add the bananas and vanilla.
4. Combine flour, baking powder and baking soda; gradually add to the creamed mixture.
5. The recipe says to just spread it in a 9 x 13 pan and top with the topping and bake 25-30 minutes.

Instead I:
* Added the bananas last, not after the eggs.
* Put about 1/3 of the pecan/sugar/cinnamon mixture in a greased bundt pan and then poured half of the batter into the pan.
* Then sprinkle 1/3 of the topping mixture on batter.
* Top with remaining batter and then sprinkle the last of the topping on.
* Bake in a 350 degree oven for approximately 1 hour (til sides are golden brown)
I tried this recipe once and it came out very moist and delicious!!!

Tuesday, June 1, 2010

Sweet & Sour Coleslaw with Apples, Peanuts and Raisins

shared by Patty H.
(Note: this makes a ton of slaw but it has a fantastic taste and is different from the usual coleslaw recipes. I am going to experiment with decreasing the amounts the next time I make it.)
Ingredients:
1 small head (2 lb) green cabbage, finely shredded (about 10 cups) I used a bag and a half of the preshredded cabbage because it also contains the carrots in it and that way I didn't have to buy carrots.
1/3 cup sugar
1 1/2 tsp salt (divided - 1 tsp. and 1/2 tsp.)
1/3 cup cider vinegar
3 Tbsp oil
2 large carrots, shredded
2 red apples, diced
1/2 cup golden raisins (I did buy and use these but I think regular raisins would taste fine.)
1/2 cup unsalted peanuts (I used the peanuts that are salted with sea salt.)

Preparation:
1.Toss cabbage with sugar and 1 tsp salt in a large colander set over a bowl. Let stand 1 to 2 hours to release cabbage liquid. Pat cabbage dry with paper towels and discard any liquid in bowl. (I did this but because I used the pre-bagged cabbage, there wasn't really any liquid.)
2.Whisk remaining 1/2 tsp salt, the vinegar and oil in a serving bowl to blend.
3.Add cabbage and carrots; toss to coat.
4.Cover and refrigerate at least 2 hours for flavors to blend, or overnight.
5.To serve: Add apples, raisins and peanuts; toss to mix.

Monday, May 31, 2010

Cucumber Salad

shared by Patty H.
(You have to like cucumbers and dill, which I definitely do, in order to appreciate this simple, summer recipe. But if you do, I hope you enjoy this version.)
Ingredients:
2 cucumbers, peeled, quartered lengthwise, then sliced
Plain yogurt, about 1 cup
1 teaspoon dried dill, or a couple of teaspoons of fresh dill
Sprinkling of salt and pepper

Directions:
1.First taste the cucumbers to make sure that they are not bitter. Depending on the variety of cucumber you are using, and many other factors, you may find a cucumber that is distinctly bitter in taste. If this happens, soak the cucumber slices in salted water for half an hour, or longer, until the bitterness is reduced, then rinse and drain before using.
2.To make the salad, simply gently mix the ingredients together.
3.Salt and pepper to taste.

Serves 4.

Sunday, May 30, 2010

Chicken Tenders Italiano

shared by Patty H.
(This one is really easy. Serve with a salad and you have a meal. If you use the entire pound of pasta, you have a lot; It made four meals for the two of us. If you don't want quite as much pasta, I think you could use 1/2 pound of the pasta and it would work just fine.)
Ingredients:
1 pound penne pasta
4 teaspoons olive oil
1 each large yellow and green bell pepper, cut into thin strips, strips halved crosswise
1 pound chicken tenders, each cut in 2 or 3 pieces
2 cans (14 1/2 ounces each) diced Italian-style tomatoes
1 can (5 1/4 ounce) sliced ripe olives (the black ones)

Preparation:
1.Cook the pasta according to package directions.
2.While the pasta is cooking heat the oil in a large non-stick skillet over medium heat.
3.Add chicken pieces and cook until no longer pink.
4.Add the bell pepper strips and cook until tender, tossing often.
5.Add the tomatoes and simmer until mixture is warmed through, about 5 minutes.
6.Stir in the olives.
7.Drain the pasta and toss with the hot chicken/pepper/tomato sauce mixture (or if your family doesn't like things "mixed together" put the pasta on the plate and just spoon the sauce over it.

Servings: 6

Friday, May 28, 2010

Awesome German Chocolate Cake

shared by Patty H. (whose friend Betty H. shared it with her)
(This has to be one of the easiest and most fantastic cakes I have ever tasted. Of course, the calorie content is not included but you don't even want to think about that while it is melting in your mouth. Absolutely awesome, especially if you are a chocolate lover anyway.)
Ingredients:
1 German chocolate cake mix
1 can eagle brand condensed milk
1 jar caramel ice cream topping
1 container Cool Whip

Preparation:
1. Bake cake mix according to directions on box.
2. After the cake is baked and while it is still hot, poke holes in it with a fork
3. Pour the can of eagle brand milk over hot cake then let cool
4. When cool, pour the jar of caramel topping over the top of the cake
5. Frost with 1 large carton cool whip
6. Top with crushed or shaved candy bar pieces.

Wednesday, May 26, 2010

Chili Rubbed Steak with Pan Salsa

shared by Patty H.
(Warning...do not feed this to the kids unless you can afford to get them hooked on the taste of this steak. This is a grown-up quick steak recipe for those times when you are hungry for a steak but don't want to fire up the grill. Enjoy!)
Ingredients:
8 ounces of 1/2-inch-thick steaks, such as rib-eye, trimmed of fat and cut into 2 portions
1 teaspoon chili powder
1/2 teaspoon kosher salt, divided
1 teaspoon extra-virgin olive oil
2 tomatoes, diced
2 teaspoons lime juice
1 tablespoon chopped fresh cilantro

Preparation:
1.Sprinkle both sides of steak with chili powder and 1/4 teaspoon salt.
2.Heat oil in a medium skillet over medium-high heat. Add the steaks and cook, turning once, 1 to 2 minutes per side for medium-rare. (for juicer steaks be sure you only turn your steaks once and be sure to use tongs; do not pierce with a fork)
3.Transfer the steaks to a plate, cover with foil and let rest while you make the salsa.
4.Add tomatoes, lime juice and the remaining 1/4 teaspoon salt to the pan and cook, stirring often, until the tomatoes soften, about 3 minutes.
5.Remove from heat, stir in cilantro and any accumulated juices from the steaks.
6.Serve the steaks topped with the salsa.

Serves 2 (and makes a beautiful presentation on the plate as well)

Peachy Beef Bake

shared by Patty H.
(This sounds like a weird combination of flavors but it really surprises you. It is mild and the beef comes out very tender.)
Ingredients:
2 lbs. beef stew meat
1 large onion, finely chopped
1 can (14 oz.) peaches
1/4 cup tomato paste
2 tsp cider vinegar
2 tsp Worcestershire sauce
3/4 tsp salt
1/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp pepper

Directions:
1.Preheat oven to 350.
2.Place the meat and onion in a large casserole dish that has been sprayed or greased.
3.Process the peaches in a blender. Add the rest of the ingredients to the blender and stir to mix well.
5.Cover and bake for about 2 1/2 hours, until the beef is very tender.

Monday, May 24, 2010

Lemon Yogurt Cake

shared by Patty H.
(The yogurt gives this cake a nice moist flavor. If lemon is not your favorite, try strawberry, raspberry, blueberry or vanilla for a tasty variety. This works well for shortcake instead of buying the little packaged cakes.)

Ingredients:
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, softened
1 cup sugar
4 large eggs
1 carton (6 oz.) non-fat lemon yogurt
1/4 tsp. almond extract

Preparation:
1.Preheat oven to 325 degrees.
2.In a medium bowl, stir together flour, baking powder and salt. Set aside.
3.In a large mixing bowl at medium speed, beat together butter and sugar until light and fluffy.
4.Beat in eggs and yogurt until well-blended.
5.Reduce mixer speed to low and add reserved flour mixture, ½ cup at a time, beating just until blended.
6.Pour mixture into a greased and floured 9x5x3 inch loaf pan.
7.Bake until cake tester inserted near center comes out clean; about 1 hour and 10 minutes.
8.Cool on wire rack 10 minutes.
9.Remove from pan and cool completely.
10.Makes 12 servings.
If desired, drizzle with glaze make from powdered sugar mixed with additional lemon juice.

Friday, May 14, 2010

Eldorado Casserole

shared by Patty H.
(I haven't made this yet but it sounded good. I'm not sure where the title came from.)
Ingredients:
1 pound ground beef
1 medium onion, chopped
1/2 teaspoon garlic powder
16 ounces tomato sauce
1 cup ripe olives, sliced
8 ounces sour cream
1 cup cottage cheese
3/4 cup chopped green chilies
7 ounces tortilla corn chips, crushed
8 ounces Monterey jack cheese, shredded

Directions:
1. Cook beef until browned. Drain.
2. Add onion, garlic powder, tomato sauce and olives.
3. Cook over low heat until the onion is clear.
4. Combine sour cream, cottage cheese and chiles.
5. Layer half the chips, meat mixture, sour cream mixture and Monterey Jack cheese in a greased 2 1/2-quart casserole.
6. Repeat this layering a second time.
7. Bake at 350 degrees F for 30 minutes.
Serves 8

Sunday, May 9, 2010

Toffee Bars

shared by Nancy H.
Put foil in a jelly pan (or 8x8 pan). Spray with Pam.
Line the bottom of the pan with soda crackers.
Ingredients:
Mix:
1 cup brown sugar
1 cup butter
1 teaspoon vanilla
Directions:
1. Cook on medium heat while stirring until it comes to a boil.
2. Pour mixture over the soda crackers.
3. Bake 6 minutes at 400 in oven.
4. Put 1/2 cup chocolate chips on top. Let them melt. Smooth over top.

Saturday, May 8, 2010

Homemade Pizza Sauce

shared by Patty H.
(I just came across this recipe so I haven't used it yet but it looks super easy. I plan to try it with the next pizza I make. Sounds like it would also make a good dipping sauce for bread sticks.)
Ingredients:
1 6-oz. can tomato paste
6 oz. water (just use the empty tomato paste can)
3 T. garlic bread seasoning
1 T.sugar or honey
3/4 tsp. onion powder
1/4 tsp. red pepper flakes (optional)

Directions:
1. Empty tomato paste into a bowl and add water a few tablespoons at a time, stirring constantly until combined.
2. Add remaining ingredients, stir to combine.
3. Allow to stand until ready to use.
4. Covers two average-sized pizza; freezes extremely well.

Friday, May 7, 2010

Easy BBQ Sloppy Joes

shared by Patty H. (whose friend Donna D. shared it with her)
Ingredients:
1 cup chopped onion (or 3 T. dried, minced onion flakes)
4 lbs. ground beef, browned and drained
1 (14 oz.) bottle of ketchup
1 cup water
1/4 cup lemon juice
1/4 cup brown sugar
1 T. Worcestershire sauce
2 tsp. vinegar
3 T. mustard

Directions:
1. Drain browned ground beef.
2. Add the rest of the ingredients and simmer covered for 30 minutes. (Could also use a crockpot for simmering and keeping warm.)
3. Serve on buns using a slotted spoon to eliminate some of the juice.
4. Fills 30-40 buns.
5. Freezes extremely well.

Wednesday, May 5, 2010

Chicken and Broccoli Alfredo Pasta

shared by Dara P.
(This is a BIG recipe.)
Ingredients:
6 T of unsalted REAL butter
1 small shallot, minced (can use about 1/2 tsp of onion powder instead)
16 oz of uncooked Rigatoni
1 cup of finely graded FRESH Parmesan cheese (not the pregrated kind)
1 cup of heavy cream
3 boneless skinless chicken breasts, just salt and pepper to cook these, and slice
1 bunch of broccoli tops, steamed in a covered microwaveable bowl for 2 minutes
Directions:
1. Cook your pasta in liberally salted water until al dente, drain reserving 1/2 c of the pasta water.
2. In a small saucepan cook your shallot in the butter til tender; add heavy cream and cook til slightly reduced. I use the same pan to cook the onion in that I cooked the chicken in so that you get all of that yummy flavor.
3. Add your pasta, chicken and broccoli to a LARGE sauce pan, add cream mixture and cheese.
4. Add pasta water at the end to make your sauce creamy and tasty.

Wednesday, April 28, 2010

Spring Salad

shared by Cori H.
(This salad was served at a baby shower for Cori just prior to Esther's birth.)
Ingredients:
Romaine Lettuce
Spring Mix Lettuce
Red Onion
Feta Cheese
Grape Tomatoes
Pecans (can be caramelized with sugar or left plain)
Dried Cranberries
Croutons (I make my own with sourdough bread spritzed with oil and sprinkled with garlic salt)

Salad Dressing Ingredients:
1 Cup Vegetable Oil
½ Cup Red Wine Vinegar
¾ Cup Sugar
2-4 Cloves of Garlic (minced)
½ t. Seasoned Salt
½ t. Salt
¼ t. White Pepper
¼ t. Cayenne Pepper (crushed)

Friday, April 16, 2010

Any Muffin Recipe

shared by Patty H.
(This recipe comes from the "Tightwad Gazette," a frugal-living newsletter/book. This is a basic recipe which lets you get creative with whatever ingredients you have on hand.)
Ingredients:
1 1/2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (or other liquid, such as drained pineapple juice, orange juice, etc.)
1/4 cup oil or oil substitute
1 egg
1 1/2 cups fruit additions(such as 1 cup mashed banana and 1/2 cup chopped walnuts or vegetable additions such as shredded carrots or zucchini)
spices, of your choice
Directions:
1. Heat oven to 400.
2. Grease 12 muffin cups, or 24 mini muffin cups.
3. Combine dry ingredients, including dry additions (like nuts, chocolate chips, etc.) and spices.
4. Combine wet ingredients, including wet additions (like banana, berries, pineapple, etc.)
5. Spoon batter into muffin cups, filling about 2/3 full (perfectly ok if you have leftover batter to fill cups to top)
6. Bake for 18-20 minutes.
NOTES:
a. To make non-sweet muffins, such as bacon and cheddar, just cut back on the sugar to 1 Tablespoon.
b. You can make your own "jiffy" corn muffins by substituting 1/2 cup corn meal for 1/2 cup of the flour, and using 2 tablespoons of sugar.
c. Substitute peanut butter for the oil to give muffins a peanutty taste (try using 2 mashed bananas, 1/2 cup chopped peanuts and then peanut butter for the oil)
d. If your additions are very wet (such as crushed pineapple) then use up to 1/2 cup more flour, to equal up to 2 cups total flour.
e. Play around with this! It's easy and quick!

Thursday, April 15, 2010

Cheeseburger Casserole

shared by Cori H.
(This recipe reminded me of the taste of shepherd's pie. I served it with hot bread and green beans.)
Ingredients:
1 lb. Ground beef
1 small onion, chopped
1 t. salt
dash of pepper
½ c. bread crumbs (I used 2 toasted pieces of bread which I ground in the blender)
1 egg
tomato juice to moisten (I used ½ can of tomato paste mixed with equal portion of water)
4 ½ c. mashed potatoes (I used instant and followed pkg directions to make 4 ½ c. quantity)
9 slices of American cheese (I used shredded cheddar)
Directions:
1.Combine beef, onions, salt, pepper, bread crumbs, egg, and tomato juice. Place one third of the mixture in slow cooker.
2.Spread with one-third of mashed potatoes and 3 slices of cheese. Repeat 2 times.
3.Cover. Cook on low 3 hours.

Monday, March 29, 2010

Southwest Baked Spaghetti

shared by Patty H.
(This recipe doesn't have the traditional "tomato-ey" flavor. The egg and milk blend with the spaghetti to make a sort of crust so this cuts into squares very easily.)
Ingredients:
8 ounces uncooked spaghetti, cooked & drained
1/2 cup milk
1 egg
1 lb ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced (I used 1/4 tsp. dried garlic flakes)
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 (8 ounce) cans tomato sauce
1/2 cup shredded cheddar cheese
1/2 cup shredded monterey jack cheese

Directions:
1. Spray or butter a 9 x 13 pan. Preheat oven to 425.
2. Cook spaghetti. Combine hot drained spaghetti with milk and egg; mix well.
2. Pour spaghetti mixture into casserole dish.
3. Brown ground beef with onion, bell pepper and garlic in a large skillet; drain.
4. Return drained meat back to the skillet and add seasonings; Cook for 2 minutes.
5. Stir in tomato sauce and cook for 2 more minutes.
6. Spread meat mixture over spaghetti.
7. Sprinkle with cheese.
8. Bake at 425°F for 12-15 minutes or until cheese melts and is bubbly.
9. Remove from oven and let stand for 10 minutes. Cut into squares and serve.

Thursday, March 25, 2010

Pizza Baked Potato Topper

shared by Patty H.
(Note: I came across this recipe and thought it looked very kid-friendly. I haven't tried it yet so if you do, let me know how it tastes.)

Ingredients:
4 medium baking potatoes
1/2 pound ground beef
1/2 cup chopped green pepper
1 small onion, chopped
1 tomato, chopped
1/2 to 3/4 cup pizza sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
Fresh oregano, basil or parsley, optional

Directions:
1. Bake potatoes in microwave or conventional oven.
2. Meanwhile, in a large skillet, cook beef and green pepper with onion until meat is no longer pink; drain.
3. Stir in tomato and pizza sauce;heat through.
4. Split baked potatoes lengthwise; flake potato center with a fork.
5. Spoon meat mixture into each; top with mozzarella cheese.
6. Sprinkle with oregano, basil or parsley if desired.

Yield: 4 servings.

Wednesday, March 24, 2010

Blueberry Angel Dessert

shared by Lindsay H.
Ingredients:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen whipped topping, thawed
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
2 cans (21 ounces each) blueberry pie filling

Directions:
1. In a large bowl, beat cream cheese and sugar until smooth
2. Fold in whipped topping and cake cubes.
3. Spread evenly into an ungreased 13-in. x 9-in. dish
4. Top with pie filling. Cover and refrigerate for at least 2 hours before cutting into squares. Yield: 12-15 servings.

Tuesday, March 23, 2010

BBQ Brisket

shared by Patty H.
(This has been taste-tested by the Hallam bunch and received a unanimous thumbs-up.)
Ingredients:
4 pounds beef brisket
1 tablespoon chili powder
1 teaspoon minced garlic
1 teaspoon paprika
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon cumin
1/2 teaspoon dried, crumbled oregano
1/4 teaspoon ground sage
1/4 teaspoon ground cayenne pepper
1/4 teaspoon black pepper

Directions:
1.If necessary, cut brisket to fit pan
2.Mix all the spices. Coat all of the brisket with the spice mixture.
3.Cook in a cooking bag placed in a roasting pan to preserve juices or just place in the roasting pan and cover tightly with foil (which is what I did.)
4.Roast at 250°F for 4 hours. Remove from the roaster and allow to cool slightly for easier slicing.
5.Pour juice into a glass measuring cup. Put in refrigerator and cool so that any excess grease rises to the top. Skim this off and keep just the juice.
6.Thinly slice the brisket (an electric knife works best)
7.Mix the juice with your favorite BBQ sauce.
8.I cook this ahead of time and refrigerate. Then, prior to serving I put meat and BBQ sauce/juice mixture in a crock pot and heat on low until ready to serve.
You could probably use the same spice mixture and cook a roast this way as well.

Monday, March 22, 2010

Quick Cheesy Bread

shared by Billi M.
Ingredients:
1 3/4 cups flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon Italian seasoning
1 1/2 cups shredded Cheddar cheese
1/2 cup half-and-half cream
1/2 cup milk
1/3 cup vegetable oil

Directions:
1. Preheat oven to 400 degrees.
2. Lightly grease a 9x5 inch loaf pan and set aside.
3. Mix flour, baking powder, salt, garlic powder, onion powder, Italian seasoning, and Cheddar cheese together in a large bowl.
4. Whisk in half-and-half cream, milk, and vegetable oil just until blended. Pour batter into the prepared pan.
5. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

Tortellini Soup

shared by Lindsay H.
Ingredients:
1 pkg bacon diced
1 medium onion diced
3 cloves garlic, minced
1 can chicken broth (49 1/2 oz.)
2 tsp Italian seasoning
1 9 oz. package cheese tortellini (I used more than 9 oz and it made it amazing!)
1 can 28 oz crushed tomatoes in puree
8 oz. fresh spinach, rinsed, stemmed and chopped
salt and pepper to taste
1 cup freshly shredded Parmesan cheese

Directions:
1. Cook onion, bacon and garlic until bacon is crisp and onions are translucent; drain to remove grease before adding to broth
2. Add the bacon, onion and garlic to a large cooking pot containing broth and Italian seasoning; bring to a boil and simmer for 5 min.
3. Cook tortellini according to directions on package then drain.
4. Add tortellini to soup.
5. Stir in tomatoes and simmer for 5 min.
6. Add spinach and cook until wilted.
7. Season with salt and pepper and garnish with cheese. (My kids didn't care for it but Zach did!)

Tuesday, March 16, 2010

Greatest Lasagne Ever

shared by Lindsay H.
Ingredients:
1 pound Italian sausage or ground beef (I use beef)
1 clove garlic (minced)
1 T. basil
1 1/2 tsp salt
1-1 lb can (2 cups) tomatoes
2-6 oz cans (1 1/3 cup) tomato paste
10 oz lasagna noodles
1/2 cup Parmesan cheese
2 beaten eggs
1/2 tsp pepper
3 cups cottage cheese
2 T. parsley flakes
1 tsp salt
1 lb mozzarella cheese shredded

Directions:
1. Brown meat, drain.
2. Add next 5 indredients. Simmer uncovered 30 min stirring occasionally.
3. Cook noodles in salt water until tender.
4. Combine remaining ingredients except mozzarella cheese.
5. Place half noodles in a 9x13x 2 dish.
6. Spread 1/2 cottage cheese filling.
7. Add 1/2 mozzarella cheese and then meat mixture. Repeat layers.
8. Bake at 375 for 30 minutes. Makes 12 servings.
You can make this the night before. The meat is on top and when I usually make it the cheese is on top (this was different for me) This is sooooo good. It takes a little work but so worth it!

Monday, March 15, 2010

Apple Craisin Salad

shared by Patty H.
Ingredients:
1 package baby spring lettuce mix
2 cups Red Delicious apples, chopped
1 cup Ocean Spray Craisins
Dressing:
1/2 cup apple juice
1/4 cup olive oil
2 T. honey
2 T. lemon juice
2 T. white vinegar
1/4 tsp. sea salt

Directions:
1. Place lettuce, apples and Craisins in a bowl.
2. Mix the remaining ingredients and pour as much of the dressing over the salad as you desire.

Saturday, March 13, 2010

Spanish Yogurt Sauce

shared by Patty H.
(Note: Serve this with Mexican dishes in place of sour cream.)
Ingredients:
1 cup plain yogurt
1/2 tsp dried cilantro
1/4 tsp. cumin
1 tsp. dried parsley
1/2 cup thick and chunky salsa

Directions: Mix all ingredients and refrigerate until serving.

Low Fat Ranch Dressing

shared by Patty H.
(Note: This has the same good taste as using the package of buttermilk ranch style dressing mix but with fewer calories. The consistency is thinner but can still be used as a dressing or dip.)
Ingredients:
1 T. dried onion flakes
1/4 tsp. dried basil
1/4 tsp. dried thyme
1/4 tsp. garlic powder
1 T. dried parsley
1/8 tsp. pepper
1/2 tsp. salt
1/2 cup plain yogurt
1/2 cup reduced calorie mayonnaise
16 oz. (1 pint) buttermilk

Directions:
1. Blend seasonings with yogurt and mayonnaise.
2. Mix in buttermilk.
3. Store in refrigerator for several weeks.

Thursday, March 11, 2010

Popcorn Salad

shared by Patty H.
Ingredients:
1 - 2 cans sliced water chestnuts, well drained and diced (depending on taste)
1/2 cup thinly sliced onions
2 cups diced celery
2 cups grated cheddar cheese
1/2 cup real crumbled bacon
2 cups light mayonnaise
2/3 cup sugar
2 Tablespoons vinegar
1 bag microwave popcorn

Directions:
1. Mix water chestnuts and next four ingredients in a large bowl.
2. In a small bowl, whisk mayonnaise, sugar, and vinegar together.
3. Pour over water chestnut mixture. (Note: You may not need all of the dressing.) 4. Just before serving, gently fold in the popped popcorn. Serve immediately, the popcorn will shrink after it sits. (12 one cup servings)

Corny Coleslaw

shared by Patty H.
Ingredients:
1/2 head purple cabbage, shredded
1/2 head green cabbage, shredded
2 carrots, peeled and shredded
1 onion, chopped
1 (15.25-ounce) can niblet corn, drained
2 tablespoons sugar
1 teaspoon ground cumin
1 tsp. House Seasoning (below)
1 lime, juiced
3/4 cup mayonnaise
Salt and freshly ground black pepper

Directions:
1. In a medium bowl, combine the cabbage, carrots, onions and corn.
2. In a small bowl combine sugar, cumin, House Seasoning, lime juice and mayonnaise*.
3. Pour over slaw mix and gently combine. Season with salt and pepper, to taste.
4. Cover and refrigerate for 1 hour.
*Cook's Note: You may not need to use all of the dressing.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months

Wednesday, March 10, 2010

Incredible Potato Peeling Technique

shared by Cori H. whose mom shared it with her
This technique is so easy, it's hard to believe it until you try it.
1. Using a sharp knife, carefully cut or score the potato completely around the width of the potato. Do not cut all the way through, just lightly cut the skin so the water can seep in under the skin.
2. Bring a pan of water to a rolling boil.
3. Using a pair of tongs, carefully place each potato in the boiling water.
4. Boil about 15 minutes or until the potatoes test done when pricked with a knife.
5. Put a tray or two of ice cubes in a bowl and add cold water.
6. Using the tongs, place one potato at a time in the ice water. Roll it around for about 10 seconds. With your hands, slide the skin off both ends of the potato.
You will never peel another potato again! (I tried this and it really does work. Patty H.)

To see this in action, you can go to the following link:
http://www.youtube.com/watch?v=z4W0qIPJmoo

Beer Bread

shared by Lindsay H.
(Note: This bread is soooo delicious and easy. You can't beat 3 ingredients! It is a new favorite at our house.)
Ingredients:
3 cups self rising four
1/2 cup sugar
1 12-oz. can beer or 7up

Directions:
1. Mix all ingredients and put into bread pan. It will be lumpy.
2. Bake at 375 for 45 min.
3. The last 3 minutes you can put 3 T. of butter over top of bread and finish baking.

Leftover Baked Potato Corn n' Cheese Chowder

shared by Dara P.
Ingredients:
leftover baked potatoes that have been seasoned with a little salt before being baked (this recipe used 2 baked potatoes)
small can of corn, drained
3 cups milk
1 T. cornstarch
1 cup shredded cheddar cheese

Directions:
1. Cube the potatoes and fry in a little bit of butter, salt, pepper and onion powder until the potatoes are golden brown.
2. Add 3 cups of milk and a small can of corn; drained.
3. Cook til bubbly and then add 1 T. of cornstarch to a little cold water; mix
4. Add this mixture to cooking pot. (The cornstarch is just trial and error until you get the consistency you want.)
5. Cook until mixture is warmed to serving temperature
6. Add 1 cup of shredded cheddar cheese

Tuesday, March 9, 2010

Apple Coleslaw

shared by Patty H.
Ingredients:
2 cups cabbage, shredded
2 medium apples, cored and diced
1-16 oz. can crushed pineapple, drained
3/4 cup fat-free mayonnaise

Directions:
1. Combine above ingredients.
2. Cover and refrigerate 1 hour or more before serving.

Monday, March 8, 2010

Creamy Mashed Potatoes

shared by Cori H.
(This a great, recipe for mashed potatoes. I often will make them ahead and put in a 9x13 pan and warm up in the oven with my main dish, which is usually "Prize Winning Meatloaf."

Ingredients:
5 lbs potatoes, peeled and cubed (I use the Yukon gold potatoes from Aldi and don't peel them)
3 cloves garlic, peeled
1 (8 oz) package cream cheese, softened
½ c. milk
2 T. butter
1 ½ t. salt
¼ t. pepper
¼ c. chopped green onions, optional (I don't include)
1/8 t. paprika, optional (I don't include)

Directions:
1. Place potatoes and garlic in a saucepan; cover with water.
2. Bring to a boil.
3. Reduce heat; cover and cook for 20-25 minutes or until potatoes are very tender.
4. Drain well.
5. Place potatoes and garlic in a mixing bowl.
6. Add cream cheese, milk, butter, salt and pepper; beat until smooth with hand mixer.
7. Transfer to a serving bowl; sprinkle with onions and paprika if desired.

Prize Winning Meatloaf

shared by Cori H.
(Note: This is a favorite at our house – Isaiah requests it often! In fact, this is a standard "company dish" that I serve when we have dinner guests. I like to serve it with "Creamy Mashed Potatoes," a side salad and bread to complete the meal. I have started doubling the recipe because my boys are growing and eating heartily and 1 meatloaf was not enough whenever I served it to guests.)

Ingredients:
1 ½ lbs ground beef (90% lean), or ground turkey
1 can diced tomatoes
¾ c. quick oatmeal (I've also used rolled oats, either is fine.)
1 egg, beaten
¼ c. chopped onion (We like onions, so I typically dice up a small onion and use it completely.)
¼ t. pepper
½ t. salt
ketchup

Directions:
1. Break up ground beef in a large bowl; add diced tomatoes, oatmeal, egg, onion, pepper, and salt. (I use my 8 cup, glass batter bowl.)
2. Mix thoroughly with large spoon or by hand. (I use my hand mixer which has a meat beaters.)
3. Put mixture in 8x4 loaf pan.
4. Top with ketchup. (I "frost" my meatloaf with it, so the meat is covered.)
5. Bake at 350 degrees for 1 hour.

Saturday, March 6, 2010

Santa Fe Crock Pot Chicken

shared by Jennifer H.
(Note: I love that this recipe uses frozen chicken and the crock pot. It doesn't get much easier than than.)
Ingredients:
1 can black beans, rinsed and drained
1 small can of corn, drained
3-4 frozen chicken breasts (or whatever you need to suit your family)
1 c salsa
½ c sour cream (or plain yogurt)
Cooked rice (If using brown rice, start cooking brown rice 45 min before meal)

Directions:
1. Pour beans and corn into crock pot…
2. Place chicken on top
3. Pour 1 cup of salsa over top of all
4. Cook on low 8 hours
5. Take out chicken and cut up into bite size pieces.
6. Add yogurt/sour cream and stir.
7. Serve over hot rice

Italian Sandwich Mix

shared by Tera C.
(Note: This makes a lot. This is a dish I would take to school "food day.")
Ingredients:
2 lbs hamburger
2 pkgs sausage
4 red bell peppers, chopped
4 green bell peppers, chopped
1 medium white onion, chopped
Pepper Jack cheese, shredded
Hamburger or sandwich buns

Directions:
1.Brown hamburger and sausage in large skillet.
2.Place into crock pot and mix ½ of the chopped peppers and onions into meat mixture.
3.Add the rest of the peppers and onions onto the top of the meat.
4.Sprinkle with cheese.
5.Cook on low for 3-4 hours, until peppers are soft and the cheese is melted.
6.Serve on buns.

Friday, March 5, 2010

Lemon Blueberry Pizza

shared by Lindsay H.
(Note: This is sooooo good, even the next day.)
Ingredients:
1 pkg refrigerated sugar cookie dough (18 oz.)
1 pkg 8 oz cream cheese
2 T sugar
1 carton 6 oz lemon yogurt
2 cups fresh blueberries (I also use strawberries with my blueberries.)

Directions:
1. Press cookie dough onto an ungreased pizza pan. (I shape my dough into a big cookie shape.)
2. Bake 350 for 12-15 min or until golden brown. Let the cookie cool.
3. In a small bowl, beat cream cheese and sugar until smooth, stir in yogurt.
4. Spread over crust and sprinkle on blueberries and strawberries.
5. Refrigerate leftovers.

Worcestershire Chicken

shared by Patty H.
Ingredients:
6 chicken breasts (about 5 oz. each) skinned and boned
1/4 cup Worcestershire sauce
1/2 cup fat-free margarine (I use Smart Balance spread)
2 T. lemon pepper

Directions:
1. Place chicken in a large casserole dish sprayed with no-stick spray.
2. Spread margarine on each piece of chicken.
3. Sprinkle with lemon pepper and Worcestershire sauce.
4. Bake, uncovered at 350 degrees for 45 min.-1 hour or until tender for chicken breasts or 30-35 minutes if using smaller chicken tenders.

Sunshine Power Muffins

shared by Patty H.
(This is good for hurried mornings when people are tempted to skip breakfast or substitute with an unhealthy alternative.)
Ingredients:
1 cup all-purpose flour
1/2 cup old-fashioned oatmeal
1/2 cup flax seed meal
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup honey
2 eggs, lightly beaten
1 cup plain yogurt
1/2 cup orange juice
1 tsp vanilla
2 tsp. finely grated orange rind
1 cup chopped dried apricots, about 5 ounces (or other desired dried fruit)
1/3 cup granola

Directions:
1. Preheat oven to 375. Coat 12 muffin cups with cooking spray
2. Combine flour and next 5 ingredients (flour through salt) in a mixing bowl.
3. Combine honey and next five ingredients (honey through orange rind) in a separate bowl. Whisk well.
4. Make a well in the center of dry ingredients. Pour wet ingredients into the well and stir until just combined. Gently fold in apricots.
5. Fill muffin cups two-thirds full. Sprinkle with granola. Bake 18 to 20 minutes, until centers spring back when touched.
Makes 12 muffins.

Thursday, March 4, 2010

Baked Potato Soup

shared by Tera C.
Ingredients:
2 stalks celery
1 small onion
Olive oil
5-8 baked potatoes
8 oz. sour cream
8 cups chicken stock
Salt, pepper

Directions:
1. Peel and cube already baked potatoes.
2. In a skillet, brown onions and cook chopped celery in oil.
3. In a crock pot, stir together potatoes, celery and onions, sour cream, and chicken stock.
4. Cook on low 2-3 hours.
5. Add salt and pepper to taste.
(Most of my recipes don’t have measurements and I just cook and add till the food looks good. David doesn’t complain.)

Mountains & Valleys Cake

shared by Cori H.
(Growing up this was my mom's "assigned" dessert. No family reunion, holiday get-together or birthday party was complete without it. My mom told me that the first time she made it I commented on how it looked like a pan full of "mountains and valleys"...the name stuck.)

Ingredients:
1 ½ c. flour
1 c. sugar
1 t. baking soda
½ t. salt (I don't use)
¼ c. cocoa
1 c. water
½ c. vegetable oil
1 T. vinegar
1 t. vanilla

Filling:
8 oz. cream cheese, softened
1 egg
½ c. sugar
1 c. chocolate chips (I sometimes will use the mini chocolate chips)

Directions:
1. Beat the softened cream cheese with egg and sugar until smooth. Stir in chocolate chips and set aside.
2. Combine dry ingredients together then stir in liquid ingredients until smooth.
3. Pour into a greased and floured 9x13 pan.
4. Take heaping teaspoons of filling and drop into the cake batter.
5. Bake at 350 degrees for 35 minutes.
6. (Cupcake option: Bake at 325 degrees for 25 minutes)

Wednesday, March 3, 2010

Quick Skillet 57

shared by Patty H.
Ingredients:
1 pound lean ground beef
1/2 cup chopped onion
2 cups hot water
1/4 cup Heinz 57 Sauce
1 tsp. salt
1 1/2 tsp. sugar
dash of pepper
1 1/2 - 2 cups dry elbow macaroni

Directions:
1. In a large skillet, brown and drain meat and onion.
2. Add the remaining ingredients. Mix well.
3. Bring to a boil. Reduce heat.
4. Simmer uncovered 15-20 minutes, until macaroni is cooked, stirring occasionally.

Chocolate Mint Candy Cookies

shared by Kristin R.
(Note: Don't make these if you are home alone - you will eat the whole batch.)
Ingredients:
3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 (4.5 ounce) packages chocolate covered thin mints

Directions:
1. In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
2. Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
3. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
4. Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake.
5. When cookies come out of the oven, press one mint wafer into the top of each cookie and let sit for 1 minute.
6. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.

Monday, March 1, 2010

No-Yeast Bread Sticks

shared by Patty H.
Note:These are a crispy-type of bread stick and are very tasty. They are quick to make when you need a little something extra to go with soup or chili. You can also vary them to be a dessert bread stick.

Ingredients:
1 1/4 cups flour
2 tsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
2/3 cup milk
2 T. butter melted
1 T. olive oil

Directions:
1. Preheat oven to 425. (I put the butter and olive oil in a 9x13 baking dish to melt while I am preparing the dough. Just don't forget it - it only takes a little while to melt.)
2. Combine dry ingredients.
3. Gradually add milk to form a soft dough.
4. Turn out on a piece of lightly floured waxed paper and knead gently 3-4 times.
5. On the waxed paper, gently pat out into a rectangle about 10" x 6." Cut into 12 sticks.
6. Place the bread sticks in the 9x13 baking dish, turning once to coat with the melted butter/oil. Leave space between the bread sticks.
7. Cook 18-20 minutes or until light golden brown.
To make garlic bread sticks:
add 1 tsp garlic powder and 1 T. parsley flakes to the dough. Sprinkle with Parmesan cheese before baking.
To make cinnamon bread sticks:
mix 1/4 cup sugar and 1 tsp. cinnamon; sprinkle on top before baking

Cinnamon Pumpkin Waffles

shared by Jennifer H.
Ingredients:
1 cup whole wheat flour
1/4 cup wheat germ
1/3 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 tablespoon baking powder
3/4 cup milk
1/2 cup pumpkin puree
2 T. melted butter
2 T. olive oil
1/2 cup applesauce
1 egg
1 egg white
1/2 cup chopped pecans

Directions:
1.Preheat a waffle iron.
2.Combine flour, wheat germ, sugar, cinnamon, pumpkin pie spice, nutmeg, salt, and baking powder in a bowl. Set aside.
3.Beat together milk, pumpkin puree, butter, oil, applesauce, whole egg, and egg white. Stir flour mixture into the pumpkin mixture along with the pecans.
4.Ladle the batter onto the preheated waffle iron. Cook the waffles until golden and crisp, 5 to 10 minutes.

Saturday, February 27, 2010

The Very Best Cashew Chicken

shared by Donna C.
Sauce:
4 chicken bouillon cubes
4 cups water
4 T. oyster sauce
chopped green onions
8 T. cornstarch
1/2 cup cashews
1/4 tsp. salt

1.Bring bouillon cubes and water to a boil (or use 4 cups prepared chicken broth)
2.Add cornstarch, salt and oyster sauce to 1/2 of the liquid solution.
3.Mix until smooth. Add to remaining mixture and cook.
4.Add chopped green onions and cashews (or serve separately)

Rice:
1 egg
1 tsp. salt
2 1/2 cups hot water
1 T. butter
1 cup long grain rice

1.Combine hot water, rice, salt and butter in microwave bowl with lid.
2.Microwave on high 5 minutes, then 50% power for 20 minutes.
3.Scramble 1 egg and cook, then mash. Add to cooked rice.

Chicken:
4 lbs. chicken breast
flour
4 eggs
1 cup milk

1.Wash chicken and cut up in small pieces.
2.Flour chicken and set aside for 15 minutes.
3.Dip chicken pieces in mixture of eggs and milk.
4.Let set 10 minutes; then dip chicken again in flour.
5.Cook in hot oil.
6.Serve over rice with the sauce.

Friday, February 26, 2010

Taco Soup

shared by Tera C.
Ingredients:
2 lbs hamburger
2 pkgs taco seasoning
1 small onion, chopped
2 cans Rotel
2 cans pinto beans
1 can shoepeg corn
shredded cheese, for serving
sour cream, for serving
tortilla chips, for serving

Directions:
1.Brown hamburger and onions, drain. Add seasoning as directed.
2.In a large pot, combine hamburger, Rotel, beans, and corn.
3.Cook on medium-low heat until heated through.
4.Serve over chips, topped with cheese and sour cream.
5.For a soupier soup, add a little water.

Meatball Sub Sandwiches

shared by Cori H.
(After Esther's birth, a church friend provided this meal for our family. She is a mother of four boys and thought this dish would be well liked by our 3 hungry boys. She was right...Isaiah immediately asked me to get the recipe! I have included my own personal recipe for the Italian meatballs, but I think you could use any recipe for the meatballs.)
Meatball Sub Sandwiches
Ingredients:
meatballs
hogie buns (My friend buys the 6 count hogie buns from Sam's Club for $3.68)
1 can pizza sauce (I've also used spaghetti sauce from Aldi)
mozzarella cheese, shredded

Directions:
1.Mix together ingredients for meatballs and cook. (either on the skillet or bake in the oven on broiler pan.)
2.Slice hogie buns in half, but not completely.
3.Spread hogie buns with pizza sauce.
4.Place meatballs in buns. (I was able to fit 6-7 meatballs per hoagie bun.)
5.Add a little more sauce on top of meatballs.
6.Generously sprinkle mozzarella cheese on top of sandwiches.
7.Broil or bake in oven for a few minutes. (enough to allow the cheese to melt)

Italian Meatballs
(I first made this recipe the summer David and Kevin drove out to California and back in three days. David asked that I prepare sandwiches, snacks and such in order to help them make the trip without having to make stops for meals. I made a double batch of these and thought they could serve for two "meals." David said they ate them before any of the other sandwiches and they only lasted for ONE meal! Needless to say, they are a favorite...in spaghetti sauce, or served with tator tots or served in hoagie buns as sub sandwiches.)

Ingredients:
1 lb ground beef (90% lean)
1 c. oatmeal (or 4 bread slices soaked in ½ c. water for 2-3 min.) (I always use oatmeal.)
2 eggs
¼ c. grated Parmesan cheese
2 T. snipped parsley (I rarely have fresh parsley on hand, so I always substitute 2 t. dried parsley)
1 t. salt
¼ t. dried oregano
1 t. onion powder
dash pepper

Directions:
1.Combine ingredients together.(I use my hand mixer with the meat beaters attached.)
2.Form mixture into small balls.I use the Pampered Chef medium scoop & it makes 26.)
3.Brown slowly in 2 T. hot oil. (I usually place mine on a broiler pan and bake at 350 for 30 min.)

Wednesday, February 24, 2010

Bacon Baked Beans

shared by Kristin R.
Ingredients:
6 slices bacon
2 (16 ounce) cans baked beans
1 onion, diced
1/4 cup yellow mustard
3/4 cup ketchup
1 cup packed brown sugar
1 Granny Smith apple - peeled, cored and diced

Directions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Cook bacon in a large skillet or in the microwave until much of the grease has been released, but the bacon is still flexible. Drain on paper towels and set aside.
3. In a 9 inch square baking dish, stir together the baked beans, onion, mustard, ketchup, brown sugar and apple. Top with slices of bacon.
4. Bake uncovered for 45 minutes in the preheated oven, until the bacon is crisp and beans are bubbling hot.

Italian Rollups

shared by Dara P.
Ingredients:
pkg of butter flake crescent rolls
pizza sauce
shredded cheese
Italian seasoning, to taste

Directions:
1. Unroll dough
2. Spread pizza sauce, cheese and Italian seasoning on dough
3. Roll up and cook a few minutes longer than directed on the can

Monday, February 22, 2010

Guy-Approved Meatloaf

shared by Kristin R. & Billi M.
Ingredients:
1 1/2 pounds ground beef
2 eggs
1 onion, chopped
1/2 cup barbecue sauce
3/4 cup crushed crackers
1 cup crushed potato chips
3/4 teaspoon liquid smoke flavoring
3/4 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon garlic powder
1 pinch cayenne pepper
6 slices bacon

Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, combine the beef, eggs, onion, barbecue sauce, cracker crumbs, potato chips, liquid smoke, ground black pepper, salt, garlic powder and cayenne pepper and mix well.
3. On a lightly greased cookie sheet, shape the mixture into a loaf. Lay the bacon slices across the width of the loaf so that the entire surface is covered. Cover the loaf loosely with foil.
4. Bake at 375 degrees F (190 degrees C) for 1 1/2 hours.
(Note: if you have any leftovers, they taste great the next day in a sandwich)

Baked Ziti

shared by Jennifer H.
Ingredients:
15 oz. Ziti, cooked & rinsed (or penne or whatever else)
15+ oz ricotta (or cottage) cheese
16 oz Mozzarella cheese (or 2 handfuls)
1 egg, beaten
32 oz. Spaghetti sauce
¼ c Parmesan cheese (opt)
Italian seasoning

Directions:
1. Mix pasta, cottage cheese, Mozzarella cheese, egg and sauce.
2. Pour into sprayed 9x13” pan.
3. Top with Parmesan cheese (and more Mozzarella).
4. Bake at 375 for 30 minutes. Let stand for 15 minutes.

Friday, February 19, 2010

Avocado Salsa

shared by Tera C.
Ingredients:
3 avocados, cubed
4 medium tomatoes, chopped
1 medium white onion, chopped
cilantro, sprinkle to taste

Directions:
1. Combine all ingredients.
2. Serve immediately with tortilla chips.

Crockpot Spanish Rice

shared by Patty H.
Ingredients:
2 lbs. of ground beef
1 onion, chopped
1 green pepper, chopped
1 - 28 oz. can of stewed tomatoes
1 - 16 oz. can of tomato sauce
1 1/2 cups water
2 1/2 tsp. chili powder
2 tsp. seasoned salt
2 T. Worcestershire sauce
2 cups uncooked rice

Directions:
1. Brown beef; drain well.
2. Put all ingredients in crock pot. Stir.
3. Cook on low 8 hours.

Thursday, February 18, 2010

Baked Potato Fries

shared by Patty H.
Ingredients:
6-8 potatoes, depending on size (I have found that red potatoes taste the best with this recipe but it works on other types as well.)
2 T. olive oil
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. chili powder
1 T. dried parsley flakes
optional: grated Parmesan cheese to taste

Directions:
1. Scrub potatoes and rinse under cold water. Pat dry.
2. Cut potatoes into wedges or thick steak fries (about 8 wedges per potato)
3. In a mixing bowl, toss potatoes in oil.
4. Mix dry ingredient thoroughly in a small bowl. Pour over potatoes and toss to coat.
5. Preheat oven to 375 degrees.
6. Spread potatoes in a single layer on an ungreased non-stick baking sheet (I just covered my baking sheet with a layer of foil which made clean-up a breeze.)
7. Bake for 30-35 minutes or until potatoes test done with a fork.(If you like your fries a little crispier, you can turn the heat up to 425 for the last few minutes of baking.)
8. Sprinkle with salt and serve immediately.
Note: This is very, very tasty and definitely worth making but the combination of spices seems to make the cooking aroma linger in the kitchen for awhile.

Sweet Salsa Meatballs

shared by Patty H.
Ingredients:
1 lb. lean ground beef
1 egg
1/4 cup dry bread crumbs
1/4 cup salsa
1/4 cup finely chopped onion
1/4 cup brown sugar (no wonder they taste good, right?)
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. basil
1/4 tsp. garlic powder

Directions:
1. Mix all ingredients together.
2. Form into walnut size balls using an ice cream scoop
3. Bake at 350 for approx. 40 minutes (I put mine on a roaster pan so the grease drips off. I also put about half an inch of water in the roaster pan. This really seems to help keep the meatballs moist. These could also be cooked in a skillet, turning as they brown)
4. These are tasty as they are but if you want to add some sauce, if you used a 16 oz. jar of salsa for the 1/4 cup, take the remaining salsa and mix another 1/4 cup of brown sugar with it. Pour it over the meatballs and let simmer a little while.

Wednesday, February 17, 2010

Zucchini Cake

shared by Cori H.
Ingredients:
2 cups flour
1 cup sugar
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 cup oil (can use 1/2 cup oil and 1/2 cup applesauce)
2 tsp. vanilla
3 eggs
2 cups grated zucchini
1 cup chopped walnuts

Directions:
1. Mix dry ingredients.
2. Add all wet ingredients except zucchini. Mix
3. Add zucchini and nuts.
4. Bake for 45 minutes at 350 for 9x13 pan or 30 minutes at 350 for 10x15 pan.

Frosting:
4 T. butter, at room temperature
4 oz. cream cheese, at room temperature
2 cups sifted powdered sugar
1/2 tsp. vanilla

Mix together and spread over cooled cake or bars.

Hamburger Soup

shared by Patty H.
Ingredients:
1 lb. hamburger, cooked and drained
1 medium onion, chopped
1 bell pepper, chopped
1-11.5 oz. can tomato juice
1-14.5 oz. can diced tomatoes, undrained
1 1/2 cans of water (the 14.5 oz. can)
1 cup elbow macaroni, cooked
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika
3 T. ketchup

Combine all ingredients. Simmer for about 45 minutes.

Tuesday, February 16, 2010

Cheesy Spicy Chicken and Noodles

shared by Tera C.
Ingredients:
cooked boneless, skinless chicken breasts (I boil mine)
1/2 block Velveeta, cubed
1 can cream of mushroom soup
1 can cream of chicken soup
2 cans Rotel
pasta, eyeball the amount to your sauce, cooked (I’ve used macaroni noodles and I’ve used spaghetti noodles. Both taste great.)

Directions:
1. In a large pot, mix together soups, Rotel, and cubed Velveeta.
2. Cook on medium-low until cheese is melted.
3. Add noodles and sliced or shredded chicken
4. Mix together and cook for 5-10 minutes longer.

Cowboy Caviar

shared by Patty H. whose friend Joleen shared it with her
Ingredients:
3 cans black-eyed peas, drained and rinsed
1-4 oz. can chopped green chilies
1/2 red onion, chopped
2 cups celery, chopped
1 sweet red pepper, chopped
Fritos

Mix the following and pour over the vegetables:
2/3 cup white vinegar
2/3 cup sugar
1/2 cup oil
1 tsp. seasoning salt
1 tsp. pepper
1 tsp. mined garlic (can use garlic flakes)

Chill and serve with Fritos or tortilla chips. (Note: I just poured the Fritos right into the vegetables just before serving. AWESOME!)

Monday, February 15, 2010

Strawberry Trifle

shared by Tera C.
Ingredients:
• 1 box yellow cake mix, prepared (I use the butter recipe)
• 2 packages vanilla pudding
• 3 cups milk
• 2 tubs whipped topping
• Strawberries, sliced

Directions:
1.Bake the yellow cake as directed and let it cool completely. Cut into cubes.
2.Mix pudding and milk, let set in the fridge.
3.Layer all ingredients in this order: cake cubes, with strawberry slices around the outside, pudding, strawberries, whipped topping.
4.Repeat layers.
5.Top with any extra whipped topping.
6.Cover and set in the fridge at least an hour before serving.

Easy Frito Pie

shared by Patty H.
Ingredients:
1 pound ground beef
1/2 onion, chopped
8 oz. can tomato sauce
1 can pork and beans, undrained
1 can diced tomatoes, drained
1/4 cup ketchup
1 tsp. sugar
1/2 tsp. red pepper
1 tsp. chili powder
1 tsp. cumin
salt and pepper to taste
Frito chips
shredded cheese

Directions:
1. Brown meat and onion in large skillet. Drain.
2. Add remaining ingredients, except Fritos and cheese
3. Cook on medium-low heat until warmed through.
4. Serve over Frito chips.
5. Top with shredded cheese.

Saturday, February 13, 2010

Sweet and Sour Ground Beef

shared by Patty H.
Ingredients:
1 lb. ground beef
1 16-ounce package of frozen broccoli and carrots (I used Pepper Stir-Fry mixture)
1 T. brown sugar
1/2 tsp. ginger
1/2 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper
8 oz. can pineapple tidbits in own juice; drain and reserve juice
1 T. vinegar
1 T. cornstarch
2 T. water
hot cooked rice
optional: cashews for sprinkling on top

Directions:
1. Brown ground beef in large skillet. Drain.
2. Stir in vegetables, brown sugar, ginger, garlic powder, salt, pepper, reserved
pineapple liquid and vinegar.
3. Blend well; bring to a boil; reduce heat.
4. Cover. Simmer 4-8 minutes until vegetables are crisp tender.
5. Stir in pineapple.
6. In a small bowl, mix water and cornstarch until smooth.
7. Gradually stir into hot mixture in skillet.
8. Cook, stirring constantly until thickened.
9. Serve over hot cooked rice.
Optional: sprinkle cashews on top.

Pepper Steak and Rice

shared by Patty H.
Ingredients
1 1/2 lbs. beef round or sirloin steak cut into thin 1" strips (an electric knife works great for this; if you look carefully, you can sometimes get a bargin on meat already cut for fajitas which makes this recipe even easier)a little oil for browning meat
1 cup water
1 medium onion, cut into 1/4 inch slices
1/2 tsp. garlic powder
1/4 tsp ginger
2 medium green and/or red peppers, cut into thin slices
1 T. cornstarch
1 tsp. sugar
1 T. Worcestershire sauce
2 medium tomatoes
cooked rice for 4

Directions
1. Cut meat into strips. Heat oil in large skillet. Add meat; cook turning frequently; cook about 5 minutes.
2. Stir in water, onion, garlic powder and ginger. Heat to boiling. Cover and simmer 12-15 minutes (round steak), 5-8 minutes for sirloin.
3. Add green pepper strips during last 5 minutes of simmering.
4. Cook rice (4-6 servings)(long grain for healthier; minute rice if you are in a hurry)
5. Blend cornstarch, sugar and Worcestershire sauce. Stir into meat mixture. Cook, stirring until mixture thickens and boils. Boil and stir 1 minutes. Reduce heat.
6. Cut tomatoes into 1/8ths and place on top of meat mixture. Cover and cook over low heat about 3 minutes more.
Serve over rice.

Easy Pasta with Chicken and Veggies

shared by Patty H.
Ingredients:
8 ounces (1/2 bag) corkscrew pasta
1/2 onion, chopped
2 cloves garlic, minced (if you like it - I don't use it)
4 T. olive oil
1 16-ounce bag frozen mied vegetables (I like Sugar Snap Peas Stir Fry)
2 boneless, skinless chicken breasts, cut into bit-sized pieces
1/2 cup chicken broth (use the no MSG type) (I also freeze the remainer of the broth in 1/2 cup portions in little zip lock bags for future use)
Parmesan cheese

Directions
  1. Prepare pasta as package label directs.
  2. Cut chicken into bite-sized pieces. Season with salt and pepper to taste.
  3. In a nonstick skillet coated with 1 T. of the olive oil, saute chicken over medium-high heat until it is no longer pink. Set aside.
  4. Turn heat down to medium and add 2 T. of olive oil to the skillet. Cook the onion (and garlic) until the onion is soft, about 5 minutes.
  5. Add frozen mixed vegetables; cover and cook 5-7 minutes.
  6. Add chicken to the vegetables in the skillet along with the chicken broth. Warm through.
  7. Drain pasta and toss with chicken and veggies. Drizzle with another 1 T. of olive oil.
  8. Top with the grated Parmesan cheese.

Easy Rice Pilaf for Two

 submitted by Patty H. (I tried this for the first time this week and it truly was easy and delicious!) Ingredients: 1/2 cup long grain whit...