Our Favorite Recipes!

Cake Mix Cookies (Becki H)

2011-05-07T21:44:00.000-07:00

1 box cake mix

2 eggs (or equiv. of powdered eggs and water)

1/2 c. oil

chips of choice or raisins, craisins, nuts, etc.

Mix everything together. Bake at 350 for 8-10 minutes. Let sit on pan 1 minute before removing to a cooling rack.

Pumpkin Cookies

2011-05-07T21:42:00.002-07:00

Super Easy, Super Yummy, Pumpkin Cookies

1 box carrot cake mix or spice cake mix
15oz. pumpkin puree
1 tsp. cinnamon (more or less, if you like)
1/2 bag white chocolate chips

Mix everything together and drop on a greased cookie sheet. Bake at 375 for 15 min for large drops or 9 min for small drops. You could frost with cream cheese frosting, but the chips are enough to make it yummy without frosting.

6 Week Menu Planner

2011-04-25T10:26:00.000-07:00

You can save these images and print them out. Just remember to print landscape for best results.

Pomodoro Tutti……….from Mimi’s cucina

2011-01-16T16:58:00.002-07:00

Serves 4-6

7 Tablespoons Extra Virgin Olive Oil
1 Medium Red Onion – Diced
1 28oz Can Crushed Tomatoes
Salt to Taste
8 Grinds Black Pepper, or to taste
1 Tablespoon Dried Basil
________________________________________________________________________
In a large sauté pan over medium high heat:
Heat olive oil. Add onion – reduce heat to medium and sauté for 8 minutes. (Onions should be golden in color – so reduce heat if needed) Add tomatoes, salt and pepper and dried basil, simmer for 20 minutes.

Before beginning, put pasta water on to boil. Hold at simmer until ready to drop the pasta into water. Raise to the boiling point and add a good handful of salt. Time this step so that pasta and sauce are ready at the same time. Reserve a cup of pasta water. Drain pasta. Put pasta pan back onto low heat and put a couple of ladles of sauce in bottom of pan. Add pasta and remaining sauce. Toss to coat. Pasta will absorb sauce and be soooo tasty. Add some of the reserved liquid to loosen the pasta.

Serve with fresh parmigiano and a drizzle of extra virgin olive oil.

Great Whole Wheat Pizza Crust (Karina Andersen)

2010-09-09T18:21:00.003-07:00

1 cup water

1-2 T olive oil
3 cup flour (usually 1/2 white and 1/2 whole wheat)
2 ¼ tsp yeast
1 t salt
1 T Italian seasoning (opt.)
1 t sugar

Bread Machine: Load ingredients in order in your bread machine. Set to dough cycle. When done, knead and roll out in a bit of flour and place onto baking stone/sheet. Let rise a few minutes.

Fluffy Pistachio Jello Salad (Shiloh)

2010-08-17T21:26:00.001-07:00

Fluffy Pistachio Jello Salad
1 box of pistachio pudding
1 carton of Cool Whip (or generic brand)
1 can crushed pineapple, drained
1-2 cups of mini marshmallows
Mix pistachio pudding with Cool Whip. Stir till it all turns green! Then
add pineapple and marshmallows. Stir and then chill. Enjoy!

Peach Crisp (Shiloh)

2010-08-17T21:26:00.000-07:00

Peach Crisp
(based on the Fruit Crisp recipe found in "Better Homes and Gardens New
Cookbook", c. 1989, pg. 125)
2 cans of peaches, drained and cut into bite-size pieces
½ c. regular rolled oats
½ c. packed brown sugar
¼ c. all-purpose flour
¼ tsp. cinnamon
¼ c. margarine or butter

Put peaches in the bottom of a glass pie plate. Mix remaining ingredients
(in a separate bowl) using a pastry blender until mixture resembles course
crumbs. Spread mixture over peaches. Bake at 375 degrees for 30 to

35 minutes or until topping is golden.

Notes: I make this recipe all the time, and I don't bake it but I do
microwave it. You can microwave it for 5 to 7 minutes.
Also, you can make this recipe before church and cover it with plastic wrap
and then refrigerate it. When you get home from church, just take the
plastic wrap off and microwave it while you eat your dinner. It's quick and
easy.

Scalloped Potatoes (Shiloh)

2010-08-17T21:23:00.000-07:00

Scalloped Potatoes
(from "Better Homes and Garden New Cookbook," c. 1989, pg. 403)
¼ c. chopped onion
2 Tbsp. Margarine or butter
2 Tbsp. all-purpose flour
1 ¼ c. milk
3 medium potatoes, peeled and thinly sliced (3 cups)

For sauce, cook onion in margarine till tender. Stir in flour, ½ tsp.
salt, and 1/8 tsp. pepper. Add milk all at once. Cook and stir till
thickened and bubbly. Remove from heat. Place *half* the sliced potatoes
in a greased 1-quart casserole. Cover with *half *the sauce. Repeat
layers.
Bake, covered, in a 350 degree oven for 35 minutes. Uncover; bake 30
minutes more or till potatoes are tender. Let stand for 5 minutes. Serves
4.

*Cheesy Scalloped Potatoes:* Prepare as above, *except* reduce salt to ¼
tsp. Stir ¾ cup shredded *American cheese* into thickened sauce till
melted. If desired, sprinkle ¼ cup shredded American cheese over top before
serving.

Cheesy Corn on the Cob (Kristi H)

2010-08-11T21:43:00.000-07:00

Cheesy Corn on the Cob

Boil corn on the cob for about 10 minutes
Right out of the hot water spread cream cheese all over the corn... as thick as you like.
Then, roll the corn in shredded mozzarella until it's covered.
Last of all, drizzle Taco Bell Mild Hot Sauce (or El Pato or your favorite) all over. It's YUMMY!

This is a Hansen family recipe. I'd never had it before I was married and Adam requested it one day. You could eat this with some grilled polish sausage or hot dogs or hamburgers... etc., but we get filled up just on the corn because we like it so much we each eat 2... even the kids (without the hot sauce).

An Awesome Cook...

2010-08-04T20:00:00.002-07:00

We're so lucky to have Emily join us with her pie making expertise! Check out ALL of her awesome recipes at onelovelylife.com. Before I checked out her site I thought (because she's a master of pie making) that I'd find lots of complicated recipes that I'd never have time to make... but I was wrong! I want to make them all! Plus, she's got more than just recipes. Now I want to make new decorative pillows for my bed or couch or SOMEWHERE!

Crab Pasta Salad (Kristi H)

2010-05-01T21:38:00.000-07:00

I've always made this without pasta, but decided to try some and liked it!

2 1/2 cups elbow macaroni, cooked
1 pkg. imitation crab meat, flaked
2 med. tomatoes, chopped
1 small cucumber, chopped
1 heaping tablespoon mayonaise
1 teaspoon ranch salad dressing mix (or to taste)
other spices you may like, to taste (garlic, celery salt, onion powder, lemon pepper, etc.) *optional

Mix everything together and taste. If it's too drab, sprinkle some more ranch mix on or add some of your other favorite spices. Sometimes a tiny sprinkle of sugar brings out the other flavors.

This always tastes better the next day, but is still great as soon as it's finished. If you remember, make it the night before.

Lemon Bars (Teresa H)

2010-04-20T14:15:00.002-07:00

Lemon Bars

Crust:

3 cups AP Flour

3/4 cup powdered Sugar

1 1/2 cups Margarine

---Mix well then pat into a 10x15 inch sheet-cake pan.

---Bake at 350*F for 12 minutes.

Filling:

Whisk together:

5 Eggs

3 cups granulated Sugar

9 Tablespoons Lemon Juice

2 Teaspoons grated Lemon Zest

6 Tablespoons AP Flour

1 1/2 Teaspoons baking powder

---Pour on top of baked crust and return to oven (I pour it while pan is still in the oven)

and bake 20 minutes longer or until topping is set.

---Remove from oven, dust with powdered sugar. When cool, dust with powdered sugar again.

---Cool and cut into squares.

Lemon Bars from the Lion House cookbook (Robin B.)

2010-03-23T10:28:00.003-07:00

1/2 cup butter or margarine, softened
1/4 cup plus a few Tbsp. powdered sugar
1 cup flour

Preheat oven to 325. In a large bowl, cream butter and 1/4 cup powdered sugar; add 1 cup flour. Spread in an 8x8-inch pan and bake for 15-20 minutes. While crust is baking, prepare filling.

Filling:
2 eggs
1 cup sugar
2 Tbsp. flour
2 Tbsp. lemon juice
grated rind of 1/2 lemon

In a medium bowl, beat eggs slightly and add sugar, 2 Tbsp. flour, lemon juice and lemon rind. Mix well and pour over hot crust immediately after removing it from the oven. Bake for 15 to 20 minutes. Remove from oven and sprinkle with sifted powdered sugar. Cool slightly before cutting into 2-inch squares. Serve with vanilla ice cream, if desired. Makes 16.

The Best Chocolate Chip Cookies (Karina A)

2010-02-27T17:52:00.002-07:00

-1 cup brown sugar
-1/2 cup oil
-3 cup flour
-1 tsp. vanilla
-1 1/2 cup chocolate chips
-1 tsp. baking powder
-1 cup sugar
-1/2 cup margarine (cold)
-1 tsp. soda
-1 tsp. salt
-2 eggs

Cream oil, margarine and sugars. Add eggs and beat until fluffy. Add remaining ingredients. Bake at 350 degrees for 8-10 minutes.

Spicy Chicken and Black Bean Enchiladas (Robin B.)

2010-02-22T17:46:00.002-07:00

2 Boneless, skinless chicken breasts, chopped
1 tsp. Chili powder (sometimes I use a little less of each spice)
1/2 tsp. Cumin powder
1 (15oz.) can black beans, drained
1/2 cup sour cream, plus more for garnishing
1 (10oz) can enchilada sauce (use hot for really spicy enchiladas!)
8 flour tortillas (sometimes I use 10)
1 cup Colby Jack cheese, shredded, plus more for garnish
Chopped tomato, lettuce, and black olives for garnish

Heat oven to 375. Cook chicken in a large skillet, then add spices and beans, cooking on medium for 2-3 minutes or until heated through. Remove from heat and stir in half cup sour cream.
To assemble each enchilada, spread 1 Tbsp. Sauce on tortilla, place a third cup bean mixture in center of tortilla and sprinkle with 1 Tbsp. Cheese. Roll up and place seam side down in greased 13X9 inch baking pan. Repeat with remaining tortillas. Pour remaining enchilada sauce over enchiladas. Cover with aluminum foil and bake 15 minutes or until heated through. Uncover, sprinkle with remaining cheese and bake 3-5 minutes or until cheese is melted. To serve, garnish with desired toppings.
Meatless version: use an additional can of black beans, omit chicken.
Make ahead version: Prepare as directed, cover and freeze. Bake at 375 for 60-70 minutes. Again, sprinkle cheese on at end, uncover, and bake a few more minutes.

Slow Cooker Lasagna (Shiloh)

2010-01-31T21:12:00.002-07:00

Yields: 10 servings

Ingredients:

1 pound lean ground beef

1 onion, chopped

2 teaspoons minced garlic

1 (29 ounce) can tomato sauce

1 (6 ounce) can tomato paste

1 1/2 teaspoons salt

1 teaspoon dried oregano

1 (12 ounce) package lasagna noodles

12 ounces cottage cheese

1/2 cup grated Parmesan cheese

16 ounces shredded mozzarella cheese

Directions:

1. In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.

2. In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.

3. Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.

4. Cover, and cook on LOW setting for 4 to 6 hours.

Angel Hair Pizza (Shiloh)

2010-01-31T21:03:00.003-07:00

(from The Friend, December 2000)

1 package (7 ounces/198 g) angel hair pasta
1 egg
1/2 cup milk
1/2 teaspoon salt
1 jar (14 ounces/397 g) spaghetti sauce
2 cups grated mozzarella cheese
pepperoni
green peppers, in thin strips

1. Boil the pasta according to the package directions; drain.
2. In a large bowl, beat the egg, then stir in the milk and salt. Add the drained pasta and stir well.
3. Spread the pasta mixture on a 14″ (35.5 cm) greased pizza pan and cover it with spoonfuls of the spaghetti sauce. Sprinkle cheese over the sauce and add the pepperoni and green peppers to form holly berry clusters (see illustration).
4. Bake at 325° F (160° C) for 20�25 minutes. Remove from the oven and let cool for 5 minutes.
5. Cut the pizza into triangular slices and serve.

Spaghetti Carbonara (Teresa H)

2010-01-27T05:55:00.011-07:00

Spaghetti Carbonara

Serves 4 | Prep time: 30 min. | Total time: 30 min.

A carbonara sauce is typically made with bacon, eggs, and cheese. We've added a little half-and-half for a silky texture.

Ingredients

1 Pound spaghetti
8oz. bacon (8 slices), cut 1 inch thick crosswise
salt and freshly ground pepper
3 large eggs
3/4 cup grated Parmesan cheese, plus more for serving
1/2 cup half-and-half

1. Set a large pot of water to boil (for pasta). In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.

2. Salt boiling water generously; add pasta and cook until al dente, according to package instructions.

3. Meanwhile, in a large bowl, whisk together eggs, Parmesan, and half-and-half. Set aside.

4. Drain pasta, leaving some water clinging to it. Working quickly, add hot pasta to egg mixture. Add bacon; season with salt and pepper, and toss all to combine (heat from pasta will cook eggs). Serve immediately, sprinkled with additional Parmesan cheese.

Per serving: 397 calories; 7.8 grams fat; 18.9 grams protein; 64.9 grams carbohydrates; 11.1 grams fiber

Note: I added a clove of garlic to the egg mixture and 1/2 tsp oregano and basil for flavor boost.

Simple Tomato Sauce (Robin B.)

2010-01-25T20:31:00.004-07:00

This recipe is from an America's Test Kitchen cookbook. We love the flavor, it can be frozen also. This is super fast. I also have taken little spoons of tomato paste from a 6 oz. can and frozen them to have on hand for this recipe.

1 (28oz.) can diced tomatoes
4 medium garlic cloves, minced (I use the pre-minced that is sold in a jar.)
1 Tbsp. tomato paste
1 tsp. olive oil
1/8 tsp. red pepper flakes
1 Tbsp. minced fresh basil leaves (I used dried.)
salt and ground black pepper (I only used pepper.)
Pulse the tomatoes in a food processor until mostly smooth (I used my blender). Cook the garlic, tomato paste, oil and pepper flakes in a medium saucepan over medium heat until the tomato paste begins to brown, about 2 minutes. (I do this until it's just really hot, the paste doesn't seem to "brown" to me.) Stir in the pureed tomatoes and cook until the sauce is thickened, about 20 minutes. Stir in the basil and salt and pepper to taste.

Broccoli Pasta Salad (Robin B.)

2010-01-25T20:25:00.002-07:00

1 head broccoli, raw, cut up
1 lb. pasta, cooked and rinsed in cold water, then drained
1/4 cup red onion, chopped
10 strips of bacon cooked and crumbled
1/2 cup Cheddar cheese
1/2 cup cashews or almonds
Mix all of this together and then top with dressing.

Dressing (mix these together):
2 Tbsp. sugar
1/3 cup balsamic dressing
1 package dry Italian dressing mix

Ceviche Recipe (??)

2010-01-11T22:24:00.002-07:00

Another link ...

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226783

Homemade Cheese (Shiloh/Christena/David M?)

2010-01-11T22:17:00.004-07:00

A link to a homemade cheese recipe from someone Shiloh knows...

http://homesicktexan.blogspot.com/2009/10/homemade-cheese-queso-blanco.html

Homemade Oreo Cookies (Karina A)

2009-12-11T12:43:00.002-07:00

-1 box devil's food cake mix
-3/4 cup butter, softened
-2 eggs
-1 8oz. pkg cream cheese, softened
-1/2 cup butter
-2 TBSP vanilla
-2 c. powdered sugar

In a large bowl combine cake mix, the 3/4 cup butter, and eggs. Chill about 10 minutes. Roll into small balls. Place on a greased cookie sheet and bake at 350 for 7-9 minutes. Cool.

To prepare filling, beat cream cheese, the 1/2 cup butter, and vanilla. Add powdered sugar and mix together. Spread filling on top of cookie, and then top with another cookie. Enjoy! These are some of my favorites!

Triple Chocolate Cookies

2009-12-11T08:55:00.002-07:00

From Food Network Kitchens

Prep Time: 20 min

Inactive Prep Time: 2 hr

Cook Time: 15 min

Level: Easy

Serves: 24 cookies

Ingredients

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
8 tablespoons unsalted butter (1 stick)
6 ounces bittersweet chocolate, finely chopped
2 large eggs
1 large yolk
1 cup firmly packed light brown sugar
2 teaspoons pure vanilla extract
6 ounces semisweet chocolate chips
6 ounces white chocolate chips

Directions

Whisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, add the bittersweet chocolate, then set aside until melted.

Whisk the eggs, brown sugar, and vanilla together in a medium bowl, then slowly whisk in chocolate. Stir in the flour mixture to make a loose dough. Don't overwork the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours.

Preheat oven to 350 degrees F (or 325 if convection option is available).

Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes, or 12 in convection. Cool on a rack.

Mint Brownies (Robin B.)

2009-12-10T17:58:00.002-07:00

I just found this in a Real Simple magazine. Other mint brownie recipes use a homemade brownie but this recipe speeds up the process.

Bake a brownie mix as directed on box, cool completely.

Mix 3 cups confectioner's sugar, 3 Tbsp. milk, 6 Tbsp. softened butter, 1/2 tsp. peppermint extract, and a few drops of green food coloring. Spread on brownies. (It says to refrigerate first but I have moved right on to the chocolate layer without any problems. Just don't press down hard when spreading the chocolate.)

Melt 3 squares of unsweetened chocolate with 4 Tbsp. butter. Spread evenly over the top. Refrigerate to set. I have found these keep best in the refrigerator.

Peach Topped Cheesecake (Anna G)

2009-12-01T16:38:00.004-07:00

Peach Topped Cheesecake

Prepare graham cracker crust:
· 1 1/4 Cup crushed graham crackers
· 2 Tablespoons sugar
· 5 Tablespoons melted butter

Mix graham cracker crumbs, butter, and sugar thoroughly with a fork. Pour the crumbs into a pie plate. Use the bottom of a measuring cup to press the crumbs evenly along the bottom and sides of the pie plate. Bake in a 350 degree oven for 10-15 minutes. (Underdone is better than overdone because it will bake more with the cheesecake.)

Cheesecake filling:
· 2 packages of 8 oz cream cheese (at room temperature)
· 3/4 Cup sugar
· 2 eggs
· 2 teaspoons lemon juice
· 1 teaspoon vanilla

Beat all ingredients together well and pour into the graham cracker crust. Bake at 350 degrees for about 50 minutes. Baking time is approximate. Cheesecake should look puffy and may have a few cracks on top. Also, you may need to cover the outside edge of the crust so it doesn't get overdone.

Cool cheesecake to room temperature (may be slightly warm but not hot).

Peach glaze topping: (This is also great with strawberries or raspberries)
· Half a small package of peach gelatin
· 1/2 Cup sugar
· 1 Tablespoon corn starch (heaping)
· 1 Cup water

Mix glaze ingredients in a small saucepan before you turn on the heat. Bring to a boil and stir until thickened. Remove from heat and let cool slightly.

Cut fresh or frozen peaches into thin slices and arrange on top of the cooled cheesecake. Pour the glaze over the top. It should completely cover the peaches (if it doesn't the fruit not covered may turn brown). Put in the refrigerator and chill for a couple of hours.

Lasagna (Robin B.)

2009-11-16T22:06:00.002-07:00

I saw this recipe on the Today show several years ago. They were doing a Mother's Day segment on favorite recipes. We have enjoyed it ever since.

1 lb. Sausage (ground beef/turkey work fine)
1 clove garlic, minced
1 lb. Canned crushed tomato
12oz. tomato paste
1 Tbsp. Basil
3 cups cottage cheese (low fat is fine)
½ cup Parmesan cheese
2 Tbsp. Parsley flakes
2 eggs, beaten (can use 1)
½ tsp. Pepper
1 lb. Mozzarella (thin sliced or shredded, less is fine)
10-12 lasagna noodles

In a medium saucepan brown meat until cooked through. Add garlic, tomatoes and paste, and basil. Add a little water to tomato paste can, swish, and add to pot. Simmer for 20 minutes, stirring occasionally. In the meantime cook noodles according to package directions. Drain.
Combine cottage cheese, parmesan, parsley, eggs and pepper in a bowl.
In 9X13 pan layer four to five noodles overlapping slightly and then layer half the sauce, half of the cottage cheese mixture, and half of the mozzarella cheese. Repeat the process again starting with the noodles. Bake at 375 for 30 minutes or until bubbly.

Pecan Pie (Teresa H)

2009-11-01T22:55:00.004-07:00

Pecan Pie (Passed down the gererations—Teresa Horton, Diana Wongwai, Tressie Holler)

Yield: One 9" pie

1 9inch pie tin lined with your favorite pie crust

1 ½ cups pecan halves

1 cup K-roll syrup (light or dark)

1 tsp vanilla

¼ tsp Salt

4 Tblsp Sugar

3 Tblsp Flour

2 Eggs (beaten)

3 Tblsp Butter

· In blender, mix eggs, sugar, flour, salt and vanilla.

· In small sauce pan bring syrup and butter to a boil over medium heat. Keep stiring to avoid burning. Remove and cool slightly.

· Add hot mixture to blender and blend until light in color.

· Pour into chilled pie shell that has been lined with the pecan halves.

· Place in 350* F oven on middle rack.

· Bake for 50-55 minutes. Pie is done when a knife inserted into center of filling is clean when pulled out.

(you may want to cover crust edges with foil if they darken too much for your taste. It will depend on your oven.)

Tip: I like to make sure all pecans are covered with filling so they are coated even after they float to the top during cooking.

Butterscotch Pumpkin Pie (Amber)

2009-10-22T08:10:00.002-07:00

Makes: 12 servings

Prep: 10 minutes
Bake: at 425 degrees F for 25 minutes; 350 degrees F for 35 minutes
Cook: 5 minutes

1 package (15 ounces) refrigerated rolled double crust pastry
3/4 cup butterscotch chips
1/2 cup heavy cream
1 can (15 ounces) solid pack pumpkin puree
1 egg plus 1 egg yolk
1/4 cup sugar
1 tsp. pumpkin pie spice
1/4 tsp. salt
1/4 tsp. ground ginger
Pinch ground nutmeg
Whipped cream or whipped topping, for serving

Directions

1. Heat oven to 425 degrees F. Unroll one of the pastry crusts and fit into a 9-inch round pie plate. Refrigerate until ready to fill.

2. In a small saucepan, combine butterscotch chips and heavy cream. Heat over medium heat about 5 minutes, whisking occasionally, until smooth. Let cool slightly.

3. Meanwhile, whisk pumpkin puree, egg and egg yolk, sugar, pumpkin pie spice, salt, ginger and nutmeg. Slowly whisk in butterscotch mixture until incorporated. Spoon into crust-lined pie plate, and spread smooth.

4. Bake at 425 degrees F for 25 minutes, then reduce oven temperature to 350 degrees F and bake an additional 35 minutes, until crust is browned and pie puffs slighty, covering edge of pie with foil if browning too quickly. Cool at room temperature on a wire rack. Serve with whipped cream or whipped topping, if desired.

Triple Layer Chocolate Mud Pie (Dena)

2009-10-21T22:29:00.002-07:00

Ingredients

3 squares BAKER'S Semi-Sweet Baking Chocolate, melted

1/4 cup canned sweetened condensed milk

1 OREO Pie Crust (6 oz.)

2 cups cold milk

2 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

MIX chocolate and condensed milk until well blended. Pour into crust; sprinkle with pecans.

BEAT milk and dry pudding mixes with wire whisk 2 min. or until well blended. (Mixture will be thick.) Spoon 1-1/2 cups of the pudding over pecans. Add half of the whipped topping to remaining pudding; stir until well blended. Spread over pudding layer in crust; top with remaining whipped topping.

REFRIGERATE 3 hours. Store leftovers in refrigerator.

Banana Cream Pie Variation (Robin)

2009-10-21T16:34:00.002-07:00

1 small package vanilla instant pudding mix
1 cup milk
1 small container heavy cream
1 homemade graham cracker crust, baked and cooled
3 bananas sliced
Mix pudding and milk. In another bowl beat cream until stiff. Mix cream and pudding together. Layer bananas in bottom of crust and put cream mixture on top. Refrigerate.

Easy Chocolate Raspberry Cheesecake Pie (Robin)

2009-10-21T14:49:00.003-07:00

1 (6 oz.) chocolate pie crust
6 oz. Cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 egg
3 Tbsp. Lemon juice
1 tsp. Vanilla
1 cup fresh or frozen raspberries
Heat oven to 350. Arrange berries over crust. Beat cream cheese and sweetened condensed milk, gradually add egg, lemon juice and vanilla. Mix well. Pour over fruit, bake 30-35 minutes or until center is almost set. Cool. Top with glaze and then refrigerate.

Chocolate glaze:
¼ cup heavy or whipping cream
¼ cup semi sweet chocolate chips
Heat on low until melted and slightly thickened, pour over pie, chill.

10 Easy Steps to Delicious Canned Peaches

2009-09-22T19:28:00.001-07:00

10 Easy Steps to Delicious Canned Peaches

Supplies

Fresh peaches, form but not hard or mushy

Two large pot

Sugar

Pre-washed and sterilized 1 quart jars and lids (about 11-12)

Funnel

Water bath canner with lifting rack

Fresh Fruit Powder (Citric Acid & Vitamin C) OR Lemon juice

Step 1

Inspect your peaches and make sure they are firm, but not hard or mushy. If they are hard, you can put the peaches in a brown paper bag for a day or two and they will soften up.

Step 2

Prepare your syrup for the jars. In one of the large pots, for light syrup, combine 2 cups sugar and six cups water. Add sugar slowly, stirring constantly to dissolve. Bring to a gentle boil and keep it simmering. For Medium syrup, use 3 cups sugar and 6 cups water. For heavy syrup, use 4 cups sugar and 6 cups of water.

Step 3

Wash the peaches in water in the sink and put into a colander.

Step 4

Bring another pot of water to a boil. Put peaches in the water for one minute. Remove from boiling water and put into a large bowl or pot of cold water and ice for several minutes. This will help make it very easy to peel the peaches.

Step 5

Peel the peaches and cut out any brown spots or mushy areas. Cut the peaches in half, quarters, or slices. Make sure to remove the pits and scoop out the red center where the pit was.

Step 6

Put peaches into a bowl. Sprinkle 1/4 cup Fruit Fresh Powder or 1/4 cup lemon juice. Stir peaches to coat.

Step 7

Put sliced peaches into boiling pot of syrup for about 5 minutes. This is called "The Hot Packed Method." Doing this will make the peaches less likely to float in the jars, will reduce bubbles, and will produce brighter colored fruit in the jar.

Step 8

Fill the sterilized jars with the peaches making sure to leave 1/2 inch space from the top. When the jar is filled, use a ladle to fill the jars with the prepared syrup. Make sure to leave 1/2 inch at the top. Next, tilt the jar slightly and run a table knife or rubber spatula between the peaches in the jar to release any trapped air bubbles.

Step 9

Screw the lids onto the jars. Make sure to screw them on tightly, evenly and firmly. Do not overtighten.

Step 10

Put jars into the water bath pot. Make sure the tops of the jars are covered with at least one inch of water. Process or boil jars for 20 minutes, but no more than 30 minutes.

After the jars have been processed for 20 minutes, lift the jars out of the water and let them cool overnight on hand towels on top of your counter. Once cool, check the jars to make sure the lids have been sucked down. To check, just press gently in the center with your finger. If it pops up and down, it is NOT sealed. If not sealed, replace with a new lid and reprocess the jar while it is still hot in the canner.

Canning Facts----It will take about 5 peaches to fill a one quart jar. About 7 1/2 pounds of peaches are needed to fill a canner of 7 quarts. A bushel weighs about 48 pounds and yields 16-24 quarts.

Strawberry Freezer Jam (Shiloh)

2009-09-16T23:30:00.004-07:00

Strawberry Freezer Jam (makes 5 cups)

2 c. crushed strawberries
4 c. sugar

Mash fruit with a potato masher (or use a blender). Measure fruit into a bowl. Measure sugar into a separate bowl. Stir sugar into prepared fruit. Mix well and let stand for 10 minutes. Stir occasionally.

Stir 1 box pectin and 3/4 c. water in small saucepan. (Pectin may start out lumpy.) Bring to a boil on high heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat.

Stir pectin mixture into fruit. Stir constantly untili sugar is completely dissolved and no longer grainy, about 3 minutes. (A few sugar crystals may remain.) Pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing; cover. (Use 1 to 2 cup size containers that have tight lids. Make sure to wash and rinse plastic containers before filling.)

Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in freezer for up to 1 year. Thaw in refrigerator.

Rolo Cookies (Shiloh)

2009-09-11T16:12:00.001-07:00

Rolo Cookies
*I originally got this recipe from Tiffany H.

Cream:
1 c. butter, softened (Tiffany recommends real butter.)
1 c. sugar
2 tsp. vanilla
1 c. brown sugar
2 eggs

Sift:
1 tsp. baking soda
3/4 c. cocoa
2 1/2 c. flour

40-48 Rolos

Combine sugar, butter and brown sugar. Add vanilla and eggs. Beat well. In a separate bowl combine flour, cocoa and baking soda. Combine dry ingredients with sugar mixture. Unwrap the Rolos. Take about 1 Tbsp. of dough in your hand. Put Rolo in the center and form dough around it.

Chop 1 c. of nuts (almonds, pecans, etc.). Mix nuts with 1 c. sugar. Dip dough balls in nuts and sugar.

Cook at 375 degrees for 7 to 10 minutes. (Can take 4 oz. of bark chocolate-the white kind- and drizzle melted chocolate on top. Let dry.)

Hot Fudge Pudding Cake (LaRein M)

2009-09-02T21:14:00.010-07:00

Hot Fudge Pudding Cake

1 cup flour

¾ cups sugar

2 tablespoons cocoa

2 teaspoons baking powder

¼ teaspoon salt

½ cup milk

2 tablespoons melted shortening or margarine

1 cup finely chopped nuts (optional)

Measure flour, sugar, cocoa, baking powder and salt into bowl.

Blend in milk, shortening and nuts.

Pour into greased square 9x9x2 inch pan.

(Batter should be brownie batter thick).

Topping:

1 cup brown sugar

¼ cup cocoa

1 ¾ cup hot water

Stir brown sugar and cocoa together. Sprinkle over batter in pan.

Pour hot water over all. Bake 45 minutes at 350º

This makes a wonderful chocolate sauce on the bottom,

with cake on top. Serves 9

Note: Can be doubled and served in 9x13 pan. I

don't double the cocoa, in the topping and use 2 ½ cups water.

Serve with whipped cream or cool whip.

Best if served slightly warm. Yummy!

Chocolate Eclair (LaRein M)

2009-09-02T20:34:00.003-07:00

CHOCOLATE ÉCLAIR

1-16 oz box graham crackers

2- 3-½ oz packages instant vanilla pudding mix

3 cups milk

1- 8 oz package cream cheese, softened

1-8 oz carton non-dairy whipped topping (Cool Whip)

(I use a 12 oz carton and save some for the frosting)

1 3-½ oz package chocolate instant pudding for frosting

Line 9x13 pan with one layer of graham crackers.

Beat pudding with milk and cream cheese until stiff.

Fold in whipped topping. Pour ½ of mixture over crackers.

Place another layer of graham crackers on top

and add remaining pudding mixture.

Top with another layer of graham crackers.

Follow directions on box

of chocolate pudding for pie.

I use the same mixer bowl I used for the

vanilla pudding, and just mix very well.

Add some whipped topping if you wish.

Pour over the top of the last layer of graham crackers.

Chill several hours or overnight.

Try using all low fat ingredients. Delicious!!

Experiment with different kinds of puddings…

white chocolate, banana, etc.

This is great to take to work or church parties.

Chocolate Sticky Buns (Kimberli D)

2009-08-19T16:46:00.002-07:00

1 pkg. dry yeast

1/3 cup warm water (105-115 degrees)

1 1/3 cups sugar, divided

1 teaspoon salt

1 1/2 cups butter or margarine, divided

3/4 cup scalded milk

3 1/2 cups flour, divided

1 egg, beaten

1 cup firmly packed brown sugar

1/4 cup light corn syrup

5 Tablespoons cocoa, divided

1 cup chopped pecans

2 teaspoons ground cinnamon

Dissolve yeast in warm water; set aside. Combine 1/3 cup sugar, salt, 1/2 cup butter, and scalded milk in a mixing bowl; stir until butter melts. Cool to 105-115 degrees. Stir in 1 1/2 cups flour, egg, and yeast mixture. Beat at medium speed of an electric mixer 2 1/2 minutes. Stir in enough remaining flour to make a soft dough. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, about one hour or until doubled in bulk. Melt 1/2 cup butter in a small saucepan. Add brown sugar, corn syrup, and 3 Tablespoons of cocoa; bring to a boil and cook, stirring constantly, 1 minute. Pour sugar mixture evenly into two greased 9-inch cake pans. Sprinkle pecans over sugar mixture; set aside. Combine 1 cup sugar, 2 Tablespoons cocoa, and cinnamon; set aside. Punch dough down, and divide in half. Roll each half into a 14X9 inch rectangle; brush with melted butter; sprinkle half of cocoa-cinnamon mixture over each dough rectangle. Starting at widest end, roll up each strip in jelly roll fashion; pinch edges together to seal. Cut each roll into 1-inch slices. Place 9 slices in each cake pan. Cover and let rise in a warm place (85 degrees), free from drafts, about 1 hour or until doubled in bulk. Bake at 375 degrees for 25 minutes. Invert pans on serving plates; serve warm. Yield: 1 1/2 dozen. Yum, Yum, Yum!!!

Chocolate Mousse Cake Supreme with Giant Chocolate Curls (Kimberli D)

2009-08-19T16:44:00.002-07:00

Cake:

1 Package Pillsbury Plus Devil's Food Cake Mix

1 cup Sour Cream

3/4 cup water

1/3 cup oil

3 eggs

Filling:

1 teaspoon unflavored gelatin

2 Tablespoons water

1 cup whipping cream

1/3 cup chocolate flavored syrup

Glaze:

6 ounce package (1cup) semi-sweet chocolate chips

6 Tablespoons butter or margarine

Heat oven to 350 degrees. Grease and flour three 9-inch round cake pans. In a large bowl, combine all cake ingredients at low speed until moistened. Beat 2 minutes at highest speed. Pour into prepared pans. Bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Cool 15 minutes. remove from pans. Cool completely. In a small saucepan, soften gelatin in cold water. Stir over low heat until dissolved; set aside. In another small bowl, beat whipping cream at highest speed with mixer just until it begins to thicken. Gradually add chocolate syrup and gelatin; continue beating until soft peaks form. In a small saucepan, heat chocolate chips and butter over low heat, stirring constantly until chocolate is melted. Refrigerate about 30 minutes or until slightly thickened, stirring occasionally. To assemble cake, place one layer of cake on a serving plate. Spread with half of filling; top with second layer cake. Spread with remaining filling; top with remaining cake layer. Spread glaze over top and sides of cake. Garnish with 12 Giant Chocolate Curls. Store in refrigerator. Makes 12 servings.

To Make Giant Chocolate Curls:

Cut 12 4 1/2 inch squares of heavy aluminum foil. Melt 4 ounces (4 squares) semi-sweet chocolate with 2 teaspoons shortening. Using the back of a teaspoon, spread layer of chocolate over foil to within 1 inch of each edge. Refrigerate 3 to 4 minutes or until chocolate is just set but not hard and brittle. If desired, sprinkle lightly with powdered sugar. Bring 2 edges of foil together to form a cone shape, crimping edges together. (Do not overlap chocolate.) Refrigerate about 30 minutes or until firm. Working with one at a time, carefully remove foil; keep remaining curls refrigerated. Use to garnish cake.

Paula Deen's Deep Dark Chocolate Truffle Cake (Tara C)

2009-08-18T14:14:00.003-07:00

Paula Deen's Deep Dark Chocolate Truffle Cake
(Flourless cake)

Prepare a 9 inch spring form pan by lining the bottom with parchment paper so it hangs over and then close the latch to hold the paper in place and secure sides. Spray with some non-stick cooking spray. Pre-heat oven to 325 F.

8 oz. semi-sweet chocolate (Ghirardelli)
8 oz. dark chocolate (I used 60 % cocoa Ghiradelli for this one)
2 cubes butter
1 1/4 cup sugar
6 eggs, separated

Separate eggs, yolks in one bowl, egg whites in another. Set aside. Break up chocolate in a microwave safe bowl and add butter. Melt in the microwave for 30 second internals, stirring in between until completely melted and smooth. Whisk in sugar until combined. Then add the egg yolks to the chocolate mixture, one at a time, whisking after each one.

Now, in a medium bowl, beat the egg whites on high with an electric mixer. Beat for several minutes until stiff peaks form. Gently fold egg whites into the chocolate mixture until combined. Pour into prepared spring form pan, and bake for 1 hour.

It will rise pretty high in the oven, but when you take it out to cool it will fall, hard :)
Cool on the counter for at least an hour and for at least 4 hours in the fridge before removing from spring form pan.

It is definitely worth the wait and amazingly rich and chocolaty. Bon Appetit!

Chocolate Cheesecake (Robin B.)

2009-08-17T10:45:00.003-07:00

This is one of our favorites! I have found that beating the cream cheese in my stand mixer and actually timing it for 3 minutes makes it really fluffy. I usually take frozen raspberries, thaw them out and push them through a small strainer to remove the seeds. I add 1 or 2 Tbsp. of sugar to this and keep it in the refrigerator. Serve it over the cheesecake.

Crust:

1 cup finely ground chocolate wafer or chocolate graham crackers
4 Tbsp. unsalted butter, melted
3 Tbsp. sugar

Stir the above ingredients together and press firmly onto the bottom and 1 inch up the sides of a 9 inch spring form pan. Bake until set, about 10 min. at 350. Let cool.

Cheesecake:

1 cup sugar 8 oz. bittersweet chocolate, chopped
3 packages (8 oz. each) cream cheese, room temp.
Pinch of salt
¾ cup sour cream, room temp.
2 tsp. pure vanilla extract
3 Tbsp. Dutch process unsweetened cocoa powder
3 large eggs, room temp.

After crust is done, reduce temp. to 300 degrees. Melt chocolate in double boiler or microwave, let cool. Put cream cheese in mixing bowl and beat until fluffy, about 3 minutes. With mixer on low add sugar in a slow, steady stream. Add salt, cocoa, sour cream, vanilla and melted chocolate; mix until combined. Add eggs, one at a time, just until combined. Pour over crust. Bake until set, but still slightly wobbly in center, 50-60 minutes. Let cool completely in pan on rack. Refrigerate uncovered for 6 hours or overnight. Before unmolding run a knife around the edge.

Hermana Marx Recipes - attachments didn't post

2009-08-10T17:39:00.000-07:00

Here's a message from Hermana Marx, but I don't have her email to let her know that the recipes didn't actually come across. Attachments don't post, just what's in the body of the email. If anyone knows how to contact her, please let her know we'd love to have the recipes and sorry they didn't come across.

Here's a few of our family's all time favorites. The missionaries in Costa Rica love them too. The Chocolate Eclair has been a big hit, and the sweet and sour chicken wings. too. Hope you will like one or two of them.

Hermana Marx in Costa Rica

Spring Rolls With Carrot-Ginger Dipping Sauce (Kimberli D)

2009-08-10T11:37:00.003-07:00

Spring Rolls With Carrot-Ginger Dipping Sauce

6 rice paper wrappers

2 cups radish sprouts (1/2 ounce)

1 red beet, trimmed and thinly sliced crosswise

1 medium carrot, peeled and julienned

1 cucumber, julienned

1 red bell pepper, stem and seeds removed, julienned

1/4 cup coarsely grated daikon

(Dipping Sauce)

3 medium carrots, peeled and coarsely chopped

1 small shallot, quartered

2 tablespoons coarsely grated peeled ginger

1/4 cup rice wine vinegar (not seasoned)

2 tablespoons low-sodium soy sauce

1/4 teaspoon sesame oil

pinch each of coarse salt and freshly ground pepper

1/4 cup vegetable oil

1/4 cup water

Make the spring rolls; soak one rice paper wrapper in a large bowl of hot water until pliable. Transfer to a work surface. Place one-sixth of the sprouts, beet slices, carrot, cucumber, bell pepper, and daikon on the wrapper, towards the bottom. Fold ends in and roll tightly to enclose filling. Repeat with remaining ingredients to make 5 more rolls.

Make the dipping sauce:
Puree carrots, shallot, ginger, vinegar, soy sauce, sesame oil, salt, and pepper in food processor until smooth. With machine running, add vegetable oil and then water through the feed tube in a slow, steady stream. Serve sauce with spring rolls. (Serves 6)

Hawaiian Tacos (Kimberli D)

2009-08-10T11:37:00.002-07:00

Hawaiian Tacos

1 pound bulk hot Italian sausage

1/2 cup chopped onion

2 cloves garlic, minced

12 taco shells

1 cup shredded cheddar cheese

Hawaiian Pineapple Salsa (see recipe below)

In a large skillet cook sausage, onion, and garlic until sausage is browned and onion is tender; stir to break up sausage. Drain off fat. Stir in pepper sauce. spoon meat mixture into taco shells. Top with Hawaiian Pineapple salsa and sprinkle with cheese.

(Salsa Recipe) Combine 3 Roma tomatoes, seeded and chopped; 1 cup seeded, chopped cucumber; and one 8 ounce can pineapple tidbits, drained; 1/3 cup chopped onion; 1-2 fresh jalapeno peppers, seeded and chopped; 2 Tablespoons snipped fresh cilantro; and 1 Tablespoon packed brown sugar. Cover and refrigerate up to 2 hours; if refrigerated more than 30 minutes, serve salsa with slotted spoon.

Everyday Fun Cow and Horse Chips (Kimberli D)

2009-08-10T11:36:00.002-07:00

Everyday Fun Cow and Horse Chips

I package large flour tortillas

cooking spray

salt

Use animal shaped cookie cutters to cut out shapes in the tortillas. Arrange the animals on a baking sheet, lightly coat with cooking spray, and sprinkle them with salt. Bake at 350 degrees for 5-7 minutes. Dip in salsa or guacamole.

Ultra Creamy Mashed Potatoes (Kimberli D)

2009-08-10T11:34:00.002-07:00

Ultra Creamy Mashed Potatoes

3 1/2 cups chicken broth

5 large potatoes, cut into 1 inch pieces

1/2 cup light cream

2 Tablespoons butter

Salt and pepper to taste

Heat broth and potatoes in a large saucepan over medium-high heat to a boil. Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain; reserving broth. Mash potatoes with 1/4 cup broth, cream, and butter and pepper. Add additional broth if needed. If desired, add 1/2 cup sour cream, 3 slices of crumbled bacon, or 1/4 cup chopped fresh chives into hot mashed potatoes.

Blackberry-Peach Trifle (Kimberli D)

2009-08-10T11:33:00.004-07:00

Blackberry-Peach Trifle

unsalted butter, room temp for baking dish

1 cup all-purpose flour, plus more for baking dish

1 pound ripe yellow peaches (about 3)

1 pound white peaches (about 3)

1 pound fresh blackberries (about 3 heaping cups)

3/4 cup plus 2 tablespoons sugar

3 cups heavy cream

2 large eggs

1 teaspoon pure vanilla extract

1 1/4 teaspoons baking powder

1/4 teaspoon salt

Preheat oven to 350 degrees, with oven rack in the center position. Butter and flour a 9X13 inch baking dish; set aside. Prepare an ice bath in a large bowl; set aside. Fill a large saucepan two thirds full with water; bring to a simmer over medium-high heat. Score the bottom of each peach. Gently put peaches in the simmering water. Using a slotted spoon, remove peaches from water when skin easily peels away from the flesh, 1-2 minutes. Plunge into ice bath until cool enough to handle; peel immediately. Cut each peach into 8 slices and set aside. Place the remaining slices in a medium covered bowl, and set aside. In another medium bowl, combine the blackberries and 2 tablespoons sugar. Set aside to coat, stirring occasionally. In a small bowl, whip 1 cup cream until stiff peaks form; set aside for batter. Whip remaining 2 cups of cream, and refrigerate. In the bowl of an electric mixer fitted with a paddle attachment, lightly beat eggs. Add remaining 3/4 cup sugar, and beat until mixture is pale and thick, about 3 minutes. Stir in vanilla. Into a small bowl, sift together flour, baking powder, and salt. Gradually stir flour mixture into egg mixture. Gently fold the reserved whipped cream into the batter into prepared dish; spread evenly. Scatter reserved peaches and a third of the blackberries over batter. Bake until the cake is golden and a cake tester inserted in the center comes out clean, about 35 minutes. Transfer to a wire rack, and let cool completely. To assemble; cut cake into six pieces. Place three pieces in the bottom of a straight-sided glass serving bowl or compote. Spoon half of the fruit (and berry juice) over cake. Spoon half of refrigerated whipped cream over fruit. Repeat with remaining cake, fruit, and cream. Drizzle remaining berry juice over the trifle.

Sarah's Yummy Chex Treat (Kimberli D)

2009-08-10T11:33:00.002-07:00

Sarah's Yummy Chex Treat

1 12 ounce box of Corn Chex Cereal

1 13 ounce box Golden Grahams Cereal

2 cups flaked coconut

Mix cereal and coconut together in a large bowl.

1 cup sugar

1 cup corn syrup

3/4 cup butter

1 4 ounce package of slivered almonds

Mix sugar, corn syrup and butter in a saucepan and boil for 3-4 minutes. Pour over cereal mixture and coconut and toss to coat. Then add slivered almonds and toss again. Spread out onto waxed paper and cool. Enjoy after cooling!

Cashew Chicken (Kimberli D)

2009-08-10T11:32:00.001-07:00

Cashew Chicken

1 pound boneless chicken, cut into 1 inch strips

3/4 cup orange juice

1/3 cup honey

1/4 cup soy sauce

1 Tablespoon corn starch

1 teaspoon ground ginger

1 teaspoon garlic salt

1/2 teaspoon pepper

2 Tablespoons vegetable oil

4 green onions, cut

3 large carrots, cleaned and sliced

2 celery stalks, sliced

1 cup cashews

Hot cooked rice

Combine juice, soy sauce, honey, cornstarch and seasonings. Set aside. Heat oil until it begins to smoke. Stir fry vegetables for several minutes until the onions become fragrant. Remove from skillet, heat another tablespoon of oil until smoking and stir fry chicken pieces until browned and tender. Add cooked vegetables, cashews and sauce mix. continue cooking until sauce bubbles and thickens. Serve over hot rice. Makes 4-6 servings.

Kids Favorite Cheesy Meximac (Kimberli D)

2009-08-10T11:31:00.002-07:00

Kids Favorite Cheesy Meximac

1 16 ounce box rotini pasta

2 scallions, or green onions, trimmed and sliced

1 Tablespoon unsalted butter

1 Tablespoon all-purpose flour

1 1/2 cups milk

1/4 teaspoon salt

1/8 teaspoon black pepper

16 ounces pepper jack cheese, grated

1 10 ounce can mexican-flavored corn, drained

a pinch of chili powder

Heat oven to 350 degrees. Coat an 11X7X2 inch baking pan with non-stick spray. Bring a large pot of lightly salted water to a boil. Add rotini and cook 5 minutes. Add scallions and cook an additional 2 minutes. Drain and set aside. In a medium-size sauce pan, melt butter over medium heat. Whisk in flour until smooth. Gradually add milk, whisking constantly, until smooth. Stir in salt and pepper; bring to a simmer. Cook simmering, 4 minutes. Remove from heat. Add half of the shredded cheese to milk mixture; whisk until smooth. Stir in corn, then combine in large bowl with pasta and scallions. Pour half into prepared dish; top with half of remaining cheese. Repeat, ending with cheese. Bake at 350 degrees for 25 minutes. cool slightly before serving.

Grilled Asian Chicken Drumsticks (Kimberli D)

2009-08-10T11:30:00.001-07:00

Grilled Asian Chicken Drumsticks

2 Tablespoons Soy sauce

1 Tablespoon olive oil or vegetable oil

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

2 cloves of garlic, finely chopped

8 chicken drumsticks

Heat grill. In a small bowl, mix all ingredients except chicken. Brush mixture over chicken. Place chicken, bone sides down, on grill over medium heat. Cover grill; cook 15 to 20 minutes. Turn chicken. Cover grill; cook 20 -40 minutes longer, turning 2-3 times, until juice of chicken is clear when thickest part is cut to bone.

Grilled Beef and Corn Kabobs (Kimberli D)

2009-08-10T11:29:00.002-07:00

Grilled Beef and Corn Kabobs

1/3 cup vegetable oil

1/4 cup Red Wine Vinegar

1 Tablespoon chopped, fresh or 1 teaspoon dried thyme leaves

1/2 teaspoon ground red pepper (cayenne)

1 clove of garlic, finely chopped

1 1/2 pound boneless beef top round steak, cut into 1-inch cubes

12 mini corn cobs, thawed

2 green or red bell peppers, cut into 1 1/2 inch pieces

In a non-metal bowl or resealable food storage plastic bag, mix oil, vinegar, thyme, red pepper and garlic. Add beef; stir to coat with marinade. Cover dish or seal bag and refrigerate, stirring occasionally, at least 4 hours but no longer than 24 hours to marinate. Heat grill. Remove beef from marinade; reserve marinade. On each of six 10-12 inch metal skewers, thread beef, corn and bell peppers alternately, leaving space between each piece. Brush with marinade. Place kabobs on grill rack over medium heat. Cover grill; cook 15-20 minutes for medium beef doneness; brushing with marinade and turning frequently. Discard any remaining marinade.

Spicy Mexican Pizza (Kimberli D)

2009-08-10T11:28:00.002-07:00

Spicy Mexican Pizza

1 can Pillsbury Refrigerated classic pizza crust or 1 can thin pizza crust

1/2 pound chorizo sausage (not smoked)

1 8 oz. can tomato sauce

1 can (7-11 oz) can Chipotle Chile in Adobo sauce

1/4 cup chopped fresh cilantro

1 can (2.25oz.) sliced olives, drained

2 cups shredded Colby-Monterey Jack Cheese

Heat oven to 400 degrees. Spray or grease 15X10X1 inch pan. Unroll dough in pan. Starting at the center, press out dough to the edge of the pan. Remove sausage from casings; place in 10-inch skillet. Cook over medium-high heat, stirring frequently and breaking sausage up, until no longer pink. Remove sausage from skillet; drain well on paper towels. In blender, place tomato sauce and chipotle chile. cover; blend on high speed until smooth. Spread tomato sauce mixture evenly over crust. Sprinkle with cooked sausage, cilantro, olives and cheese over sauce. Bake classic crust 15-18 minutes, bake thin crust 12-15 minutes, or until cheese is melted and crust is crisp and lightly browned. Cut into 8 servings.

Pillsbury Grands Easy Peach Shortcakes (Kimberli D)

2009-08-10T11:27:00.001-07:00

Pillsbury Grands Easy Peach Shortcakes

1 can Pillsbury Grands Homestyle refrigerated buttermilk biscuits

1 Tablespoon sugar

1 can sliced peaches in syrup, drained and 1/2 cup liquid reserved

1 cup frozen (thawed) whipped topping

Ground cinnamon

Heat oven to 375 degrees. Separate dough into 5 biscuits. Place on ungreased cookie sheet. Sprinkle sugar evenly on tops of biscuits. Bake 11 to 15 minutes until golden brown. Cool 5 minutes. To serve, split biscuits; on 5 individual plates, layer peaches reserved liquid and whipped topping. Sprinkle with cinnamon.

Ultimate Turtle Brownies (Kimberli D)

2009-08-10T11:25:00.001-07:00

Ultimate Turtle Brownies

1 box Betty Crocker Supreme brownie mix (with chocolate syrup pouch)

Water, vegetable oil and eggs called for on brownie mix box

1 bag caramels, unwrapped

1/4 cup whipping cream

1 bag (11.5 oz) semisweet chocolate chunks

1 cup coarsely chopped pecans

Heat oven to 350 degrees. Spray bottom and sides of 13X9 inch pan with baking spray and flour. In a medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread half of the batter in pan. Bake 15 minutes. Meanwhile, in a large microwaveable bowl, microwave caramels and whipping cream uncovered oh High 2-3 minutes, stirring occasionally until smooth. Pour caramel over partially baked brownies; spread to edges. Sprinkle with 1 cup of the chocolate chunks and 1/2 of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 1 cup of chocolate chunks and 1/2 cup of pecans. Bake 33 to 36 minutes longer or until center is almost set. Cool for one hour at room temperature. Cover; refrigerate one hour before serving. For brownies, cut into six rows by six rows. Store covered at room temperature.

Busy Day Barbecued Beans (Shiloh)

2009-08-06T10:58:00.002-07:00

Busy Day Barbecued Beans

1 lb. ground beef

½ c. onion

½ tsp. salt

¼ tsp. pepper

¼ tsp. Tabasco

1 large can pork and beans

½ c. catsup

1 Tbsp. Worcestershire sauce

2 Tbsp.vinegar

Brown beef and onion and pour off fat. Add remaining ingredients. Mix well. Pour into 1 ½ quart casserole. Bake in a moderate oven (350 degrees) for 30 minutes. Makes 6 large servings. Can be done in an electric skillet or just on your stove top.

Quick Cranberry Muffins (Kimberli D)

2009-08-05T19:11:00.003-07:00

Quick Cranberry Muffins

3/4 cup or 1 can whole cranberry sauce

2 cups biscuit mix

3/4 cup sugar

3/4 cup milk

1 egg

2 Tablespoons melted butter

Combine biscuit mix, sugar, milk, egg, and butter. Mix until well blended. Break cranberry sauce and gold into batter. Fill greased and floured muffin pan or use paper liners. Fill muffin cups about 2/3 full. Bake at 400 degrees for 20-25 minutes. Makes 12 muffins.

Belgian Waffles (Robin B.)

2009-08-03T09:47:00.002-07:00

This is one of our favorite recipes if we are making a special breakfast or having it for dinner. It gets 3 bowls dirty but it's worth it. And we have found that leftover batter still cooks up well.

2 cups flour
1 Tbsp. sugar
2 ½ tsp. baking powder
¼ tsp. salt
Whisk together in a large bowl.

4 eggs, separated
1 ½ cups milk
6 Tbsp. canola oil
2 tsp. vanilla
Whisk the egg yolks with the milk, oil, and vanilla.

Whisk egg whites in a separate bowl until soft peaks form. Add milk mixture to the dry ingredients and mix until just combined. Then gently fold in egg whites. Cook in greased waffle iron.

Strawberry Recipes (Robin B.)

2009-07-15T16:21:00.002-07:00

Quick Strawberry Jam (from Everyday Food magazine)

In a food processor process 1 quart hulled strawberries until coarsely chopped. Transfer to a large skillet and stir in ½ cup sugar and 2 Tbsp. fresh lemon juice. Cook over medium-high heat, stirring frequently, until jam is thickened and bubbles completely cover surface, 9 to 10 minutes. Transfer to a jar and let cool to room temperature. To store, seal jar and refrigerate up to 10 days. Makes 1 ¾ cups.

Strawberry Buttercream (from http://conversationswithacupcake.blogspot.com

¾ cup fresh strawberries, destemmed
½ cup butter
1 tsp. vanilla
2 lb. powdered sugar (I used about 4 cups)

In a large bowl mash strawberries just to crush them a bit. Add remaining ingredients and mix well. Frost cupcakes or cake and allow to set at room temperature.

Rachael Ray Using Stale Bread...

2009-07-15T15:55:00.010-07:00

Check out this recipe for using up stale bread.
Tomato Herb Strata
She suggests saving up the stale bread in the freezer until you have enough for the Strata recipe. So go get bread from the LaFaye's on Saturday mornings and freeze any of the bits/pieces that you don't use by Monday. This recipe looks sooooo yummy! I hardly ever have fresh herbs, but dried herbs work fine. Rachael even says that you can use whatever seasoning you like, so play around. I think I'll try a half recipe and maybe throw in some ham (hubby doesn't dig meatless).

Raspberry Cheesecake Bars (Shiloh)

2009-07-15T14:06:00.000-07:00

Crust:
2 c. flour
1/4 c. sugar
1/2 tsp. salt
3/4 c. butter
1/3 c. corn syrup

Filling:
2 pkg. cream cheese
3 large eggs
1 c. corn syrup
2 tsp. vanilla

Topping:
Raspberry jam

Directions:
1. Heat oven to 375 degrees. Grease 9x13 pan with shortening.
2. Beat flour, sugar, salt, butter and 1/3 c. corn syrup with mixer. Press evenly in pan.
3. Beat cream cheese. Beat in eggs. Beat in 1 c. of corn syrup and the vanilla. Pour over dough.
4. Bake 35 to 40 minutes. Spread jam on top. Refrigerate for 3 hours.

Crab Salad (Kristi H)

2009-07-03T19:15:00.002-07:00

1 package imitation crab -- flaked
1 tomato -- chopped
1 green onion -- chopped
1/2 cucumber -- chopped
1 teaspoon (or to taste) ranch-style dressing mix -- the dry mix
1/4 cup mayonnaise -- (or less)

Mix everything and chill.

I love this salad. The seafood salad you buy at the deli or at Costco always has too much mayo for my taste. This just tastes nice and fresh.

This is also good on crackers.

Chicken Tuna Salad (Kristi H)

2009-07-03T19:06:00.003-07:00

6 ounces tuna -- canned, drained
12 ounces chicken -- canned, drained
3/4 cup mayonnaise
1/4 cup sweet pickle relish
1 apple -- chopped fine
3 ribs celery -- chopped fine

Mix everything together and chill.

This is great on crackers or used as sandwich filling. I like to add grapes (halved) if I have them. The fine chopped apple is key.

This is kind of like the chicken salad you find on expensive chicken salad sandwiches... add grapes and pecans to this and put it on your favorite bread - it's even better than the sandwiches you get at hip little sandwich shops.

New Theme... send in your recipes!!!!

2009-06-28T18:05:00.005-07:00

The first weekly theme is:

Summer Lunch!

Ok, if I can keep up, we'll have new themes each week for you to add your recipes to. You don't have to bring them to Recipe Exchange, just email them so they can be posted! Maybe we'll have a respectable cookbook by the end of the year!? You can also email theme requests to the blog. Let's fill this blog up with awesome recipes!!!!

I love Recipe Exchange! I'm so glad it will still be happening and recipes will be posted (if everyone emails them) because we all love to be able to actually taste the recipe before we decide to make it for ourselves.

July's Recipe Exchange Theme is:

Berries!

July 14th at Shiloh's

Peanut Butter Cookies- from Dec. cookie exchange (Shiloh)

2009-06-07T15:18:00.006-07:00

Peanut Butter Cookies

(from "Better Homes and Gardens New Cook Book", 1989, pg. 117)

½ c. margarine or butter

½ c. peanut butter

1 ¼ c. all-purpose flour

½ c. sugar

½ c. packed brown sugar or ¼ c. honey

1 egg

½ tsp. baking soda

½ tsp. baking powder

½ tsp. vanilla

Sugar

In a mixing bowl beat margarine and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add ½ c. of the flour, the sugars, egg, baking soda, baking powder, and vanilla. Beat till thoroughly combined. Beat in remaining flour. If necessary, cover and chill dough till easy to handle.

Shape dough into 1-inch balls. If desired, roll in additional sugar. Place 2 inches apart on an ungreased cookie sheet. Flatten by crisscrossing with the tines of a fork.

Bake in a 375 degree oven for 7 to 9 minutes or till bottoms are lightly browned. Cool cookies on a wire rack. Makes about 36.

Snickerdoodles- from Dec. cookie exchange (Shiloh)

2009-06-07T15:18:00.004-07:00

Snickerdoodles

(from "Better Homes and Gardens New Cook Book", 1989, pg. 117)

½ c. margarine or butter

1 ½ c. all-purpose flour

1 c. sugar

1 egg

½ tsp. vanilla

¼ tsp. baking soda

¼ tsp. cream of tartar

1 Tbsp. sugar

1 tsp. ground cinnamon

In a mixing bowl beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the 1 c. sugar, the egg, vanilla, baking soda and cream of tartar. Beat till thoroughly combined. Beat in remaining flour. Cover and chill 1 hour.

Shape dough into 1-inch balls. Combine the 2 Tbsp. sugar and the cinnamon. Roll balls in the sugar-cinnamon mixture. Place 2 inches apart on an ungreased cookie sheet. Bake in a 375 degree oven for 10 to 11 minutes or till edges are golden. Cool cookies on a wire rack. Makes about 36.

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Pineapple Upside-Down Cake (Shiloh)

2009-06-07T14:50:00.003-07:00

Pineapple Upside-Down Cake

(from "Better Homes and Gardens New Cook Book", 1989, pg. 76 and pg. 77)

2 Tbsp. margarine or butter

1/3 c. packed brown sugar

1 8-ounce can pineapple slices, drained and halved

4 maraschino cherries, halved

Batter for Busy-Day Cake

Melt margarine in a 9x1 ½ inch round baking pan. Stir in sugar and 1 Tbsp. water. (I like to use pineapple juice instead of water.) Arrange pineapple and cherries in the pan. Prepare batter for Busy-Day Cake; spoon into the pan. Bake in a 350 degree oven for 30 to 35 minutes or till a toothpick inserted near the center comes out clean. Cool on a wire rack for 5 minutes. Loosen sides; invert onto a plate. Serve warm. Serves 8.

Busy-Day Cake

1 1/3 c. all-purpose flour

2/3 c. sugar

2 tsp. baking powder

2/3 c. milk

¼ c. margarine or butter, softened

1 egg

1 tsp. vanilla

In a bowl combine flour, sugar, and baking powder. Add milk, margarine or butter, egg,, and vanilla. Beat with an electric mixer on low speed till combined. Beat on medium speed for 1 minute.

Biscuits and Tuna Roll-ups (Shiloh)

2009-06-07T10:25:00.004-07:00

Biscuits

(I took the tuna roll-ups to the cookie exchange in Dec. I'm finally posting the recipe.)

(from "Better Homes and Gardens New Cook Book", 1989, pg. 66)

2 c. all-purpose flour

1 Tbsp. baking powder

2 tsp. sugar

½ tsp. cream of tartar

¼ tsp. salt

½ c. shortening, margarine or butter

2/3 c. milk

In a bowl stir together flour, baking powder, sugar, cream of tartar, and salt. Cut in shortening, margarine, or butter till mixture resembles coarse crumbs. Make a well in the center; add milk all at once. Stir just till dough clings together.

On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll or pat dough to ½-inch thickness. Cut with a 2 ½ -inch biscuit cutter, dipping cutter into flour between cuts.

Transfer biscuits to a baking sheet. Bake in a 450 degree oven for 10 to 12 minutes or till golden. Serve warm. Makes 10.

Drop Biscuits: Prepare as above, except increase milk to 1 cup. Do not knead, roll, or cut dough. Drop dough from a tablespoon onto a greased baking sheet. Makes 10 to 12.

To Make Tuna Roll-ups: Make biscuits (not drop biscuits) as directed above. Then roll out on a floured surface. Mix together 1 can drained tuna, about 3 Tbsp. or mayo, and some grated cheese if desired. Roll up in a log (just like you would do for cinnamon rolls). Slice into circles and place on greased baking sheet. Bake as directed above, although you might need to add more time. Just watch them until they are golden brown.

Banana Cream Supreme (Karina A.)

2009-05-16T18:31:00.002-07:00

-16 graham cracker squares (1 1/4 cups crushed)
-1/4 cup butter or margarine, melted
-3 Tbsp sugar
-1 container (12 oz) frozen whipped topping, thawed
-1 container (8 oz) sour cream
-1 pkg (3.4 oz) vanilla instant pudding and pie filling
-3 medium bananas, sliced
-2 Tbsp pecan halves, grated
-Strawberry fans (opt)

Finely crush graham crackers in resealable bag; place in mixing bowl. Add butter and sugar; mix well. Press onto bottom of springform pan. In another bowl, whisk whipped topping and sour cream until blended. Add pudding mix; whisk until mixture is well blended and smooth. Spread half of filling over crust. Arrange sliced bananas over filling, then spread remaining filling over bananas. Grate pecans and sprinkle on top. Put in fridge for minimum of 30 minutes. When ready to serve, run small pearing knife around sides of dessert; carefully remove from pan. Garnish with strawberry fan if desired.

PRALINE TURTLE CAKE (Amber K)

2009-05-15T08:48:00.003-07:00

PRALINE TURTLE CAKE

INGREDIENTS
1/2 cup(s) butter
1 cup(s) brown sugar
1 can(s)(14 ounces) sweetened condensed milk
1 cup(s) chopped pecans
2 cup(s) all-purpose flour
3/4 cup(s) unsweetened cocoa
2 cup(s) granulated sugar
1 1/2 teaspoon(s) baking soda
1 1/2 teaspoon(s) baking powder
1 teaspoon(s) salt
2 large 2 large eggs
1 cup(s) sour cream
1/2 cup(s) canola oil
1 teaspoon(s) vanilla extract
1 teaspoon(s) white vinegar
1/2 cup(s) fudge topping
1/2 cup(s) chocolate chips, melted

DIRECTIONS

1. Make the cake: Heat oven to 350 degrees F. Butter the bottoms of two 9-inch round cake pans and fit a circle of parchment paper large enough to cover 1 inch up the side of each cake pan. Heat the butter, brown sugar, and sweetened condensed milk in a 2-quart saucepan over medium heat until the butter melts and the sugar is dissolved. Do not boil. Divide the sugar mixture between the prepared pans. Sprinkle 3/4 cup pecans over sugar mixture and set aside to cool. Combine the flour, cocoa, granulated sugar, baking powder, baking soda, and salt together in a large bowl. Add the eggs, sour cream, oil, vanilla, and vinegar, and 1 cup hot water and mix with a wooden spoon until the batter is smooth. Pour the batter into the cake pans -- over sugar mixture -- and bake until a wooden skewer inserted into the cake center comes out clean -- 35 to 40 minutes. Cool cakes in the pans for 10 minutes. Run a knife around the edge of the pans and turn cakes out
onto a cooling rack. Remove the paper and cool completely.
2. Assemble the cake: Spread the fudge topping over the sugar mixture side of one cake layer. Place the second layer over the first and drizzle with the melted chocolate and the remaining 1/4 cup pecans. Frost the cake sides with your favorite chocolate icing.

Serves
16

Candy Filling Recipes (Vicki Susa)

2009-04-11T17:52:00.003-07:00

PEANUT BUTTER CUP FILLING (VICKI SUSA)

4 Tbsp. melted butter
2 c. powdered sugar
1/2 c. creamy peanut butter

Melt butter and add powdered sugar. Add peanut butter. Mix well. Refrigerate until ready for use. The mixture will look dry, but just mush it together before you put it in the mold. If you don’t use it all, it freezes well.

CHOCOLATE COVERED CHERRIES FILLING (VICKI SUSA)

1/3 c. soft butter
4 ½ c. sifted powdered sugar
1/3 c. corn syrup
2 tsp. maraschino cherry juice
1/4 tsp. salt
1 tsp. vanilla

In a large mixing bowl, blend butter, corn syrup, salt and vanilla. Add sifted powdered sugar one cup at a time. Then stir in juice. Refrigerate until ready to use. The mixture is not runny like commercial chocolate covered cherries. If you don’t use it all, it freezes well.

Easy Crispy Potato Chicken (Karina)

2009-04-08T19:31:00.003-07:00

-2 cups instant mashed potato flakes
-1/4-1/2 cup melted butter
-Lawry's Seasoned Salt
-Pepper
-4 chicken breast halves

Dip chicken pieces into melted butter then roll in dry mashed potato flakes (for a helthier version, spray chicken with Pam then roll in potato flakes). Spray baking dish with Pam and lay chicken in dish. Sprinkle each piece of chicken with Lawry's Salt and pepper and drizzle remaining butter over chicken. Bake uncovered at 350 for 30 minutes or until chicken looks golden brown and crispy.

Single Skillet Baked Ziti (Kristi H)

2009-04-07T08:35:00.001-07:00

3 cans chopped tomatoes, with juice
6 cloves garlic, minced
1 Tablespoon olive oil
2 cups water
12 ounces ziti pasta
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon rosemary
1/2 teaspoon basil (1/4 cup fresh - omit rosemary if using fresh basil)
1/2 cup parmesan (1/4 cup if it's the green can)
3 T powdered milk + 1/2 cup water
1 cup mozzarella cheese, grated

heat oil in a large skillet. add garlic and cook for a minute or so. add in tomatoes and juice and water. add salt, sugar and pepper. add ziti. stir well and reduce heat to medium-ish. cover and stir every few minutes, maintaining heat for a vigorous simmer, for a total cooking time of 12-15 minutes. after pasta is cooked, stir in rosemary, basil, parmesan and milk. (if you don't have an oven safe skillet, transfer everything to a baking dish.) top with mozzarella and place in a preheated 475 degree oven for 10 minutes until the cheese is melted and bubbly and browned.

Sweet Chili (Robin B.)

2009-04-06T16:00:00.002-07:00

To make this fit the "food storage" theme I will be using dried onion and garlic powder. I am also using ground turkey.

2 lbs. ground beef 2 large onions, chopped
2 cloves minced garlic
2 tsp. chili powder
1 tsp. EACH cumin, black pepper, and dried oregano
1 can (28 oz.) diced tomatoes 1 can (28 oz.) tomato sauce
1 can (16 oz.) kidney beans, drained and rinsed
½ cup packed light brown sugar
1 lb. elbow macaroni, cooked according to package directions
Brown ground beef, onions and garlic. Add all remaining ingredients, except pasta. Bring to a boil; simmer uncovered 30-35 minutes. Let stand 10 minutes, serve over pasta.

Quick Italian Chicken (Dena)

2009-03-23T10:59:00.002-07:00

4 boneless skinless chicken breasts

2 cans Italian stewed tomatoes

2 Tbsp. cornstarch

1/4 tsp. oregano (opt.)

1/4 c. grated parmesan cheese

Slightly flatten each chicken breast or cut into strips or bite sized pieces. Place in a shallow baking dish. Cover w/ foil. Bake at 425 for 20 min. or until tender. While the chicken is baking, Combine tomatoes, cornstarch and oregano in a sauce pan. (I usually blend up the tomatoes w/a small handheld blender because my family prefers it smoother.) Stir to disolve cornstarch. Cook, stirring constantly, until thickened. When chicken is done, remove foil and drain. Pour tomato sauce over chicken and top w/ cheese. Return to oven and bake for 5 min. uncovered, or until it is heated through. Serve over/with rice.

Cranberry Chicken (Kristi H)

2009-03-21T18:32:00.002-07:00

2 1/2 pounds chicken breast, no skin, no bone (can use bone-in)
1 envelope onion soup mix
8 ounces French salad dressing, or 1000 Island
1 can cranberry sauce, whole berry
4 cups rice, cooked

1. Combine cranberry sauce, soup mix, and salad dressing and mix well.
2. Lay chicken breasts in 9x13 pan and cover with sauce.
3. Cover pan with foil and bake at 350 for 45 min. (1 hour if using bone-in chicken). Serve with rice.

Sweet and Sour Chicken (Shiloh)

2009-03-16T14:49:00.002-07:00

Sweet and Sour Chicken

(This recipe originally appeared in The Friend in April 1991.)

4-8 skinned, boned chicken breast halves (about 2 pounds)

1 egg, beaten

cornstarch

oil

sauce (recipe follows)

Dip the chicken breast (or bite-sized pieces) into the egg, then roll them in the cornstarch.
In a small amount of oil, fry the chicken until just browned.
Place the chicken in a shallow baking pan, pour the sauce over it, then bake it uncovered at 325 degrees (160 degrees C) for one hour, turning the chicken every 15 minutes.

Sauce:

¾ c. sugar

4 Tbsp. catsup

½ c. vinegar

1 Tbsp. soy sauce

½ tsp. garlic powder

Mix all ingredients together.

Notes: If you like pineapple, then open a can of pineapple tidbits. Drain the juice and reserve 1/2 c. of it for the sauce. Then add the pineapple juice to the sauce, instead of using vinegar. Add the pineapple tidbits to the chicken.

Also, if you don't want to bake the chicken in your oven, then you can cook it on your stove top. Cook the chicken as directed in the recipe. For the sauce, add about 2 Tbsp. of cornstarch. Stir it all together with a whisk so that you get rid of all the lumps. Then add the sauce to the chicken that has already been cooked. Stir everything together and allow the sauce to boil and thicken up. It will probably take 5 minutes or less for the sauce to thicken.

I like to serve this chicken recipe with rice.

Chicken Breasts Supreme—Crock pot recipe (Robin B.)

2009-03-12T12:08:00.003-07:00

I love to make this for dinner. You can start it after lunch and it will be done in time for dinner. I usually keep bacon and Swiss cheese frozen so I have the ingredients on hand. I usually don't bother with the chives and you can really serve it with any vegetable.

2 slices bacon 3 oz. sliced Swiss cheese (or shredded is fine)
3 boneless skinless chicken breasts (about 1 ½ lb.)
1 (4.5oz.) jar sliced mushrooms, drained
1 can condensed cream of chicken soup
1 Tbsp. chopped fresh chives
3 cups frozen broccoli florets
Cook bacon in large skillet over medium heat until crisp. Remove bacon from skillet; drain on paper towels and refrigerate. Reserve bacon drippings in skillet.
Add chicken breasts to bacon drippings in skillet; cook over medium-high heat for 3-4 minutes, until lightly browned, turning once. Transfer chicken to 4-to-6 quart slow cooker. Top with mushrooms. Spoon soup over mushrooms. Cover and cook on low for 3 to 4 hours. Top mixture in slow cooker with cheeses slices, sprinkle with chives. Crumble bacon over the top and increase heat to high; cook an additional 10-15 min. until cheese melts. Meanwhile, microwave broccoli until crisp-tender. Serve chicken and broccoli on a dish, with juices from slow cooker on top, if desired.

Chicken Crunch (Winnie)

2009-03-12T08:37:00.002-07:00

INGREDIENTS:
2 chicken breasts, cooked and deboned
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1/2 cup butter
40 buttery round crackers

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Chop chicken into small pieces and place in a 9 x 13 inch baking dish.
3. Mix soup and sour cream and pour over chicken. Dot with butter or margarine. Crumble crackers finely and put on top of chicken mixture. Bake at 350 degrees F (175 degrees C) for 30 minutes.

P.S. I didn't use 1/2 cup of butter, I only used 2 Tbl of butter.

Bean-N-Cheese Tacos (Kristi H)

2009-03-11T23:47:00.006-07:00

These sound so... not exciting, but they are YUMMY!

2 cans whole pinto beans
12 corn tortillas
garlic salt
pepper
Monterey jack cheese, sliced
avacado , sliced
salsa

Heat a griddle or large skillet over fairly high heat. While your griddle is heating, warm up one or two cans of whole pinto beans (we use two cans for our family of 4 eaters), undrained, in a saucepan on your stove. Season with garlic salt and pepper. Keep warm. Place corn tortillas on the griddle and heat on one side until starting to crisp. (I like mine more crunchy than soft so I let them heat for a little while.)

Turn the tortillas over and top with two slices of Monterey Jack cheese. Let it heat through until the cheese is melted.

Spoon warm beans onto your tortilla with a slotted spoon. Top with sliced avocado and your favorite salsa. Fold and eat with plenty of napkins.

Basil Pesto

2009-03-11T23:42:00.001-07:00

12 leaves fresh basil
1/4 c parmesan cheese, grated
1/4 c nuts (pine nuts, almonds, walnuts)
2 lg garlic cloves, quartered
1 tsp salt
1/4 c olive oil
chicken, optional
pasta, your favorite

In a blender (or food processor), combine everything but oil. Blend until a paste forms, stopping often to scrape sides. With blender on low, gradually add the oil and blend until smooth. Use just enough to lightly coat hot pasta when tossed. If there is remaining Pesto, store in fridge for up to a week or freeze for up to a month. Chicken is great with pesto. If you have leftover chicken you can heat up, in a frying pan, small chunks with a sprinkle of parmesan and garlic salt. Toss in chicken and enjoy!

Greek Pita Sandwiches (Kristi H)

2009-03-11T23:04:00.006-07:00

pita bread

Filling:
chicken breast
greek seasoning
onion (green, red, yellow - your favorite), chopped
tomato, chopped or sliced
lettuce, torn
olives, sliced

Greek Sauce:
3/4 cup plain yogurt or sour cream (or use some of both)
1/3 cucumber, diced very small
1 tsp. mint (optional)
1 tsp. dill
a sprinkle of garlic salt (optional)
greek seasoning (to taste)

How much you need of each ingredient depends on how many sandwiches you're making. One chicken breast will fill about 3-4 pita halves. The quantities for the sauce will make enough for about 6 pita halves.

Brown your chicken in a skillet with a nice coating of greek seasoning on each side, then cut it into bite size pieces. The chicken is good warm or cold in these sandwiches. Chop or slice the other filling ingredients and the cucumber.

The secret is in the sauce. Mix all the sauce ingredients together and use a heaping spoonful or two (or more) for each pita. You can pile everything on top of a whole pita and fold it like a taco or cut the pita bread in two and open up to stuff. Use all the filling ingredients you like and none you don't.

Oven-Baked Chimichangas (Karina Andersen)

2009-03-11T13:47:00.003-07:00

-2 1/2 cups chopped chicken
-2 3/4 cups salsa
-1 tsp cumin
-1/2 tsp oragano
-1/2 tsp salt
-1/2 cup water
-1/4 cup butter
-8 flour tortillas
-shredded cheese
-toppings of your choice (guacamole, sour cream, lettuce, tomatoes)

Combine first 6 ingredients on stovetop. Simmer until most liquid has boiled off. Melt butter, and brush tortillas on one side. Flip tortilla over and fill with 1/3 cup of the mixture. Add 2 TBSP of shredded cheese. Fold and place on greased cookie sheet with fold flap down. Bake at 475 for 13 minutes. Top with favorite toppings.

Lemon Jell-O Salad (Dena)

2009-03-06T16:25:00.002-07:00

2 small pkg. lemon pie filling (cook and serve kind)

2 small or 1 large pkg. lemon Jell-O

Make lemon pudding according to directions. Mix the lemon Jell-O with 2 1/2 c. boiling water. Mix finished pudding and Jell-O together and let cool for 5 - 10 min.

2 cans pineapple tidbits (drained)

2 cans mandarine oragnes (drained)

3-4 bananas (sliced)

Pour Jell-O mixture into a 9x13 pan. (You may need to save a little out to fit well.) Stir in the fruit. Allow to set up for several hours. Top w/ Cool Whip. (Recipe can be halved using an 8x8 pan)

Broccoli Salad (Dena)

2009-03-06T16:17:00.001-07:00

Salad Dressing:

1/2 c. Miracle Whip

1/4 c. sugar

1 Tbsp. vinegar

Combine Miracle Whip, sugar and vinegar. Can be served immediately, but best if allowed to sit for a few hours.

Salad:

1 bunch broccoli

1/2 red onion

1/2 lb. bacon

1/2 c. cheddar cheese

Chop broccoli into bite-sized pieces. Chop onion. Fry and crumble bacon. Grate cheese. Toss all together. Stir in dressing right before serving (so that the bacon doesn't go soft).

Chinese Dumplings and Chow Mein recipe (Winnie C)

2009-02-24T16:03:00.004-07:00

Chinese Dumplings (potstickers)

Ingredients:
Filling:
1 lb ground pork
1 Tbsp fresh ginger (minced or finely chopped)
1 Tbsp soy sauce
7-8 leaves of Napa (finely chopped into pieces)

Chinese dumpling wrapper
(they are the circled ones)
¼ c water (for sealing up the wrapper)

Directions:
1. Mix all the filling ingredients together.
2. Put a tbsp of filling in the wrapper. Wet the sides of the wrapper with water. Seal the wrapper up.
3. Place the dumpling onto a cookie sheet or plate.
4. If you are only cooking some, then put the rest in the freezer on the plate. (This will prevent them from sticking together. Leave it in the freezer for about an hour then you can put then in a zip lock bag. You can cook them later. They can last for a couple of months.

Cooking:
1. Heat up 1 tbsp of oil in a non-stick pan. Put dumplings in the pan. Pan fry for about 2 mins.
2. Add ¼ c of water in the pan and cover the pan. Should cook about 10-15 mins or until the water evaporates. (Note: cooking about 12-15 dumplings)
3. Uncover the pan and then the dumplings fry about 1 min longer.
4. Ready eat.

Dipping sauce:
Soy sauce or Chinese dumpling sauce.

*You can buy the Chinese dumpling wrappers (produce area) or sauce (Asian aisle) at the Fry's*

Chow Mein

Ingredients:
Chinese style dried noodles (they need to be thin, kind of like thin spaghetti)
1 Chicken breast or 1 slice boneless pork loin – thinly sliced into small pieces
Marinate: 2 tsp of cornstarch, 2 Tbsp of soy sauce
4 eggs
½ cabbage head (chopped)
3 stalk of celery (thin slices 2 in. long)
3 carrots (thin slices 2 in. long)
3 stalk of green onions (thin slices 2 in. long)
5 dried Chinese black mushrooms, thin slices (optional)
salt
oil
Soy sauce
Osyter sauce

Directions:
1. Soak the dried mushrooms in water for about 3 hours. Then you need to slice them.
2. Boil water for the noodles. Cook them "al dante"…you don't want them too soft.
3. Drain the noodles. Add 4 Tbsp of oil to the cooked noodles and some salt. Mix up the noodles. This will prevent the noodles from sticking together.
4. Marinate meat in the ingredients mentioned above. Sir fry the meat…cook thoroughly then put aside.
5. Scramble the eggs then put them aside.
6. Stir fry the mushrooms and add 1 tsp of soy sauce…then put them aside.
7. Add 2 tsp of oil in wok…wait till it's hot, then put celery, carrots and chopped cabbage in the wok. Stir fry about 1 min.
8. Add the noodles and stir fry together. Then add mushrooms, meat, and eggs in.
9. Stir fry everything except for the green onions. Then add about 3 Tbsp of oyster sauce (or however much to your taste).
10. Turn off stove. Mix in green onions.
11. Ready to eat.

Best Ever Chocolate Fudge Layer Cake (from Kraft) (Robin B.)

2009-02-24T13:50:00.003-07:00

1 pkg. (8 squares) Semi-Sweet Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
4 eggs
1 cup Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) frozen COOL WHIP Whipped Topping
PREHEAT oven to 350°F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.
BAKE 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.
PLACE frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Store leftovers in refrigerator.

Olive Garden Lemon Cream Cake (Robin B.)

2009-02-24T13:48:00.002-07:00

This recipe is easy. I messed up the crumbs this time but hopefully it was enjoyable anyway!

* 1 (18 1/4 ounce) betty crocker white cake mix (I used Pillsbury)
* 1 1/4 cups water
* 1/3 cup oil
* 3 egg whites
* 8 ounces cream cheese, softened
* 2 cups powdered sugar
* 4 teaspoons lemon juice
* 1 cup heavy whipping cream
* 1/2 cup all-purpose flour
* 1/2 cup powdered sugar
* 1/4 cup cold butter
* 1/2 teaspoon vanilla extract
* powdered sugar (for garnish)

Directions

1. Make white cake following directions on box. Pour batter into 10-inch greased cake pan, or springform pan, and bake at 350 degrees F for 40 - 45 minutes. Allow cake to cool completely when it comes out of the oven. (I traced the bottom of my springform pan and lined it with a circle of parchment so I could completely remove it from the pan after it cooled a little.)
2. Make lemon cream filling by mixing cream cheese and powdered sugar in a medium bowl with an electric mixer until smooth. Mix in lemon juice.
3. Whip cream in a large bowl with an electric mixer on high speed until it forms stiff peaks. Combine cream cheese mixture with whipped cream. Stir by hand until blended.
4. Make crumb topping by combining flour and powdered sugar in a medium bowl. Add butter and dribble in the vanilla extract. Use your hands to mix cold butter into flour and sugar. Break butter into smaller and smaller pieces as you incorporate it into the dry ingredients. Be sure not to press the mixture together. You want to end up with a very crumbly consistency with pieces no bigger than a pea. (If you have trouble making small crumbs, pop the bowl into your fridge for a few minutes.) Chill this crumb topping until you are ready to use it.
5. When the cake is cool, slice it in half through the middle and remove the top. Spread all but 1/2 cup of the lemon cream mixture onto the bottom half of the cake, then carefully replace the top half of the cake.
6. Spread the remaining 1/2 cup of cream filling over the top and sides of the cake. Sprinkle the crumb topping on top of the cake and press it onto the sides all the way around the cake.
7. Now chill the cake for at least 3 hours before your serve it. When you are ready to dig in, slice cake into 12 slices. Serve each slice topped with powdered sugar tapped through a strainer.

BBQ Chicken Salad

2009-02-20T22:06:00.001-07:00

2 chicken breasts, cooked & shredded
1/2 can black beans, drained
1/2 can corn, drained
1/2-1 head romaine lettuce, thinly sliced
1 avocado, cubed
3/4-1 C. cheddar cheese, grated
2 green onions, sliced
1 tomato, cubed
tortilla chips, broken up
1/2 C. salsa
1/2 C. Italian dressing
BBQ sauce

1. Bake or grill chicken until desired tenderness. Shred using two forks. Place shredded chicken in a Tupperware container. Add desired amount of BBQ sauce and toss until meat is evenly coated.

2. In a salad bowl combine all of the ingredients, minus the chips(add those at the very end to prevent them from getting soggy). You can add what you like and how much you like of each ingedient. You could even add in olives or red bell pepper.

3. In a smaller bowl, whisk together equal parts of the salsa and Italian dressing.

4. Pour the dressing over the salad. Toss and enjoy!

Chicken Pasta Salad (Kristi H)

2009-02-17T20:28:00.003-07:00

1 Tbsp italian seasoning, or your own mixture of basil, oregano, marjoram, & thyme
1/3 c dried onion
2/3 c olive oil
1/2 c sugar
1 c red wine vinegar
3 boneless skinless chicken breast, cooked and shredded
16 ozs cork screw pasta, cooked, drained & cooled
1 cucumber, diced
2 c fresh broccoli, chopped
1 c mozzarella cheese, shredded

Combine seasoning, onion, oil, sugar and vinegar and set aside. Toss remaining ingredients together in a large bowl. Blend vinegar mixture if possible, or stir vigorously, then add to pasta mixture. Let salad chill for a few hours (best over night) to let the pasta soak up the sauce flavors, if time allows. Be sure to stir up everything before serving.

Spinach Salad (Laura M)

2009-02-16T22:13:00.002-07:00

Dressing:

1/2 C Olive Oil

1/4 Cup Cider Vinegar

1/8 C Sugar

1 1/2 Tbl Brown Sugar

1 Tbl Worchestershire Sauce

- Mix and let sit for awhile

Salad:

Spinach leafs

red onion sliced thin

bean sprouts

bacon (fried and crispy) Chopped

Hard boiled eggs (about 4) Sliced

Mushrooms Sliced

Mix all ingredients and drizzle desired amount of dressing over salad and blend well.

Spinach Salad (Winnie C)

2009-02-16T13:43:00.003-07:00

Spinach Salad

1 bag fresh spinach

1 can of water chestnuts (Drain water)

4 boiled eggs

1/4 cup cooked bacon (cut into pieces)

1/2 cup sprouts

Toss together

Dressing

1 cup veg. oil

3/4 cup sugar (I have used 2/3 and it taste good, you could even try 1/2 if you wanted)

2tsp worchester sauce

2tsp onion salt

1/2 cup vinegar

1/3 cup ketchup

Blend in mixer and pour over salad and toss. Put dressing on right before you eat, it can make it a little soggy if you don't. Also I only use about half of the dressing.

Pineapple Cabbage Salad (Teresa H)

2009-02-16T12:39:00.003-07:00

3 cups shredded cabbage

1 cup crushed pineapple, well drained

2 large red apples, chopped

½ cup raisins

½ cup almonds

1 can mandarin oranges, drained

Fresh coconut curls

2-3 Tablespoons mayonnaise

Mix well. Sprinkle nuts as you serve slaw for crunch.

Serves 6-8

Herbed Italian Pasta Salad (Robin B)

2009-02-15T08:42:00.003-07:00

1 (16oz.) package rotini pasta
1 can (8oz.) tomato sauce
1 cup Italian dressing
1 tsp. Dried basil leaves
1 tsp. Dried oregano leaves
1 cup sliced mushrooms
5 roma (plum) tomatoes coarsely chopped (1 ½ cups)
1 large cucumber coarsely chopped (1 ½ cups)
1 medium red onion chopped
1 can (2 ¼ ounces) sliced ripe olives, drained

1. Cook and drain pasta as directed on package. Rinse with cold water; drain.
2. Mix tomato sauce, dressing, basil and oregano in large bowl. Add pasta and remaining ingredients; toss. Cover and refrigerate about 2 hours or until chilled. 12 servings.

More Healthy Recipes (Laura M)

2009-01-27T19:46:00.007-07:00

Ginger Cilantro Turkey Burgers

Low Fat and Healthy

1 egg
2 T soy sauce
2 scallions - chopped
2 cloves garlic
1 T ginger
⅓ c chopped cilantro
⅓ c crushed whole wheat crackers or bread crumbs
¼ t black pepper
1 lb. lean ground turkey

Whisk egg, soy sauce together. Stir in Scallions, garlic, ginger, cilantro, crushed crackers, and pepper.
(Optional ingredients: ground flax seed, or wheat germ = added bonus!)
Add turkey and mix into mixture.
Shape into patties about ½ inch thick - cook in skillet, turning once (about 15 minutes total).

Yields: 4-5 Burgers
Time to make: 15 min

Wheat Germ Pie Crust

1 C White Whole Flour

1 C Wheat Germ

½ C unsalted butter

¼ C Ice Water

1 – Combine dry ingredients. Cut in butter; mix in just enough water to hold together. (Handle dough as little as possible)

2- Wrap in wax paper and refrigerate 1 hour

3 – Roll out and prepare

Note: You can use a 100% fruit spread instead of the butter (I have never tried it though)

Whole Wheat Pizza Dough

1 C warm water

1 tsp. yeast

4 tsp Honey

2 C Whole Wheat Flour

½ C All purpose flour

½ tsp. salt

Let yeast rest and rise in water about 10 minutes. Add all ingredients and blend well. Let rise in bowl, punch down, and divide into two pieces (unless you want a larger pizza) roll out and let rise another ½ hour or so. Spread with sauce and favorite toppings. Bake at 400 for about 15 minutes or until browned.

Whole Wheat Bread

2 ½ tsp. yeast (or two ¼ oz packages)

1 C warm water

1 C scalded milk (I just put mine in microwave)

2/3 C Honey

1/3 C Olive Oil

1/3 C unsweetened Applesauce

2 tsp Salt

2 Eggs (or 3 Egg whites)

4-8 C White Whole Wheat Flour

Optional: A handful of oats or ground flax (about ¼ C)

In small bowl dissolve yeast in water, set aside. In large mixing bowl combine honey, applesauce, olive oil, salt, egg, and then yeast mixture (while mixer is running on low speed).

Add oats and flax if desired.

Add flour gradually, 2 C at a time. You may only need about 6 C. It should be a little sticky, pulling at the sides of bowl a little bit. Knead dough for 10 minutes, Place in well greased bowl, cover, and let rise until double in size.

(About 1 ½ hours)

When dough is doubled in size, punch it down. Knead a few times. Cut in half, form into loaves and set into greased bread pans. Let rise another ½ hour to 1 hour. Bake at 350 for 30 minutes. Let the bread rest and cool 15 minutes before slicing it. (If you can resistJ)

Yummy Fish Tacos

(Even for those people who hate fish! (Like me))

Fish

1 tsp. Cumin

1/8 tsp. Salt

1/8 tsp. Garlic Powder

1/8 tsp. Onion Powder

1 ½ lbs of fish (I use tilapia)

Sauce:

¼ C thinly sliced green onion

¼ C chopped cilantro

3 T fat free mayo

3 T plain non fat yogurt

1 tsp lime rind

1 ½ tsp fresh lime juice

¼ tsp salt

1 clove garlic

6-8 Corn tortillas

Shredded Cabbage

Spray fish with olive oil spray. Mix cumin, salt garlic and onion powder together. Sprinkle evenly over fish. Bake at 375 until fish is flaky (about 15 minutes). Puree all ingredients for the sauce. Warm tortillas add sauce, cabbage, and fish.

Coconut Banana Bites

An extremely healthy (and yummy) cookie

– Great for an after school snack!!

3 large ripe bananas, well mashed (about 1 ½ C)

1 tsp vanilla extract

¼ C Olive Oil

2 C rolled oats

2/3 C Almond Meal (you can pulse almonds in food processor)

¼ C wheat germ

1/3 C coconut, finely shredded and unsweetened

½ tsp. Cinnamon

½ tsp. fine grain sea salt

1 tsp baking powder

6-7 oz of dark chocolate chips or 70% dark chocolate bar shaved and broken

Preheat oven to 350

In large bowl combine bananas, vanilla, and oil. Set aside. In another bowl whisk together the oats, wheat germ, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet. Stir. Fold in Chocolate. Drop dollops of dough (about 2 tsp in size) an inch apart on parchment paper or silpat lined baking sheet. Bake 12-14 minutes.

Makes about 3 dozen.

I make a ton of these and store them in my refrigerator for a snack!

Almond Crusted Chicken

4 chicken breasts

1 C Whole Wheat Flour

2 Large eggs (or 4 Egg whites)

¾ C Sliced Almonds

¾ C Fiber one cereal (or use breadcrumbs)

2 tsp cinnamon

Oven to 275. Spread flour in pan. Beat eggs in shallow dish. Process cereal and almonds until smooth, then add cinnamon. Pat chicken dry, season with Salt and pepper. Dredge in egg mixture, and finely coat in almond mixture. Heat oven safe skillet over med-high heat. Spray with Olive oil or canola oil spray. Add chicken and brown on both sides about 3 minutes a side. Place pan into oven to finish cooking chicken. (5-10 minutes)

Butternut Squash, Pear, and Sweet Potato Soup

(from Fiber up to Slim down cookbook)

This soup is AMAZING! A great way to get great veggies!

It does take a little bit of time to make, so I always double and freeze half of it!

3 slices of turkey bacon

3 leeks (white and green parts only) chopped, about 2 cups

2 lbs. Butternut Squash, peeled, seeded, and chopped

1 lb. Sweet potatoes, peeled and chopped

2 pears, peeled, cored, and chopped

2 carrots, chopped (1/2 C)

1 tsp chopped fresh thyme

½ tsp. ground nutmeg

4 C low sodium, fat free chicken broth

½ C milk

¼ tsp salt

1/8 tsp ground pepper

1. Heat large saucepan over med-high heat. Add bacon and cook until crisp. Stir in leeks and cook until they start to soften, 2-3 min. Add squash, sweet potatoes, half of pears, the carrots, and thyme. Cook, stirring occasionally, until vegetables are softened, about 9-10 min. Stir in nutmeg and cook for 30 seconds. Pour in broth, bring to boil, reduce heat to med-low, cover, and simmer until tender, about 30 min. Remove and cool about 10 min.

2. Transfer soup to a blender in batches to puree. Return the soup to saucepan over med. Heat. Stir in milk, salt and pepper and heat until hot. Garnish with some of remaining pear! YUM!

Make your Own Veggie Burgers

(From Hungry Girl Cookbook)

These are so good make them ahead of time to set in fridge.

1/3 C regular Oats

½ C Fiber One bran cereal (original)

1 C diced onion

1 C red and green pepper diced

1 C diced mushroom

1 C diced green beans (optional)

1 egg

2 tsp light or low sodium soy sauce

1 tsp salt

¼ tsp black pepper

¼ tsp garlic powder

1. In food processor or blender, grind cereal until fine. Next place oats in a small dish, add 1/3 C boiling water and set aside.

2. In medium pot sprayed with olive oil spray, cook veggies for 5 minutes over med-high heat.

Remove pot from heat and transfer veggies, with a slotted spoon into a large bowl. Allow veggies to cool for several minutes.

3. Add softened oats, ground fiber one, and soy sauce, salt, and black pepper, garlic powder, and egg to veggies.

4. Form into 5 balls and place on a large plate. Cover and allow them to cool and set up in fridge for several hours.

5. Using a spatula, flatten into patties in a pan sprayed with nonstick spray and cook for 5 minutes per side over med heat. Flip gently so they keep their shape.

Load up with favorite burger condiments; ketchup, pickles, mustard, etc.

Homemade Ranch Dressing

(From Deceptively Delicious)

Don't have to feel guilty about letting your kids load up on this!

1 C low fat buttermilk (or plain low fat yogurt)

1 C navy or great northern beans rinsed and mashed.

2 T reduced fat sour cream

1 clove garlic

1 T grated parmesan

1 T dried parsley flakes

½ tsp salt

¼ tsp pepper

1/8 tsp chili powder, or to taste.

Put all ingredients into food processor and puree until smooth.

Store in refrigerator up to 3 days.

Mexican Vegetable Stew

Don't let the title scare you – EVERYONE loves this soup

¼ C Olive Oil

4 Garlic Cloves, minced

2 large onions, diced

1 tsp ground cumin

1 28 oz can diced tomatoes

8 C Vegetable or Chicken Broth

½ tsp Salt

Freshly ground black pepper to taste

2 carrots thinly sliced

3 medium Zucchini, cut into lengthwise strips and then cut into chunks

1 can kidney beans, rinsed

2 C fresh or frozen corn

Optional: Broccoli, sautéed tofu in the cumin and garlic, fresh cilantro

1. In large stock pot heat olive oil over med-high heat. Sauté garlic, onions, and cumin for 10 minutes.

2. Add tomatoes, broth, salt, and pepper, and bring to boil.

3. Add carrots and cook 15 minutes, then add zucchini and cook 5- 10 minutes, or until tender.

4. Add beans and corn and cook 2 minutes. Remove 2 C of soup and puree. Return to pot to nicely thicken the soup. (I never do this step)

5. Serve with low fat cheddar cheese, cilantro, and tortilla chips!

Healthy recipes! (Laura M)

2009-01-27T12:45:00.003-07:00

Whole Wheat Dinner Rolls:

(or hamburger buns)

Almost Fat free and low in sugar - but so good!

Mix: 3/4 C warm Water, 2 TB Yeast, let sit 10 minutes.

Add: 1/2 C Unsweetened Applesauce

1/4 C Honey

1/2 TB Salt

1 egg and 2 egg whites (previously beaten),

slowly add 3-5 Cups of Whole Wheat flour.

(I use white whole wheat flour)

The recipe says 5 Cups but I never use that much! I probably use about 3 1/2 - just play it by ear, watch the dough making sure it doesn't get too tough.

Let rise for 1/2 hour to 45 minutes. Punch down. Roll out and cut into circles (larger ones for hamburger buns and smaller for rolls) Lay on greased cookie sheet.

Let raise another 1/2-1 hour or so.

Bake at 425 for 8 minutes.

Yields 17-18 rolls

Peanut Butter Protein Bites:

2 C Whole Grain Cereal (like Total) crushed

1/3 C Flour Mixture (an equal mixture of white, whole wheat, and wheat germ)

1/2 t Baking Soda

1 large egg

1/4 C Honey

1/4 C Brown Sugar

1 T unsweetened Applesauce

2 T Canola Oil

3/4 C Smooth All Natural Peanut Butter

1/4 C Sweet Potato Puree

1/4 C Carrot Puree

1 t Pure Vanilla Extract

1/4 C Dark Chocolate Chips

Oven at 375.

In large bowl mix cereal, flours mixture, baking soda, and salt. In another bowl, whisk egg, sugar, oil, applesauce, honey, peanut butter, sweet potato and carrot puree, and vanilla. Add dry to wet and mix until just combined. Add in desired amount of chocolate chips

Place on cookie sheet and gently press down with fork or spoon. Bake 11-13 minutes or until golden brown.

Fibered Up Chocolate Chip Cookies

2 C whole grain cereal (like total) - crushed

1/4 C white flour

1/4 C whole wheat flour

1/4 C wheat germ

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 large egg (or 1 T flaxseed and 2 T of water - mixed before hand)

1/4 C Honey

1/4 C brown sugar

1/8 C Unsweetened Applesauce

1/8 C Canola Oil

2 tsp pure vanilla extract

3/4 C low-fat ricotta cheese.

1 can of white beans (pureed)

1 C dark chocolate chips

Oven 375

In a bowl mix cereal, baking soda, salt and cinnamon. In another bowl whisk egg, sugar, applesauce, oil, honey, vanilla, ricotta cheese, and bean puree. Add the dry ing. to the wet. And mix just until everything is blended. Add desired amount of chocolate chips.

Drop onto cookies sheet and flatten slightly with spoon (you can sprinkle tops with a light dusting of sugar if you like)

Bake about 12 minutes, or until nicely browned and slightly crispy around the edges.

Sweet Potato Fries:

(Good for you and low in fat!)

1 - 1 1/2 lbs. of Sweet Potatoes

1 tsp Kosher Salt

1 tsp Paprika

1/2 tsp. Cinnamon

1 egg white

Cut sweet potatoes into 1/2 in strips (like steak fries). Leaving skins on is optional. Soak in water overnight, or quickly Blanche in boiling water for 3 minutes. Pat dry. Preheat oven to 425. Spread egg white evenly on each fry, place in large plastic bag with the remaining ingredients. Shake to spread. Place spaced out on cookie sheet (it shouldn't be too crowded) and cook for 15 minutes. Take it out and spray with Olive Oil spray. Bake for another 15-25 minutes.

Let cool and enjoy!

Black Bean Pesto Pasta:

Easy and Yummy!

High in protein and fiber!

Pasta:

2 t. Olive Oil
1 lb. Chicken Breast, cut into ½ in strips (or a can of chicken!)
1 t chili powder
¼ t garlic salt
2 C Whole Wheat penne pasta
1 large tomato, chopped (I use diced canned)
1 can black beans, rinsed and drained

Dressing:

1½ C chopped fresh cilantro
½ C shredded Parmesan cheese
⅓ C pine nuts (or sunflower seeds)
⅓ C Olive Oil
¼ C whipping cream (I use ⅛ C plain yogurt and ⅛ C milk)
1 t grated lemon peel (if have)
1 T lemon juice
⅛ T Red Cayenne Pepper
2 Cloves Garlic, minced
Place all ingredients in food processor, cover and process until smooth.

Cook and drain pasta.

Heat the oil in skillet over med-high heat. Cook chicken (about 6-8 minutes), stirring occasionally. Toss chicken, chili powder, and garlic salt together. Add all remaining ingredients. (Including pasta, and prepared dressing)

Time to make: 25 min

Banana Nut Muffins (Amber K)

2009-01-17T18:32:00.004-07:00

2 cups all-purpose flour (I used half whole wheat and half white)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 1/4 cup brown sugar
1/4 tsp. cinnamon
dash of nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped

Preheat oven to 375 degrees F and lightly butter 2 muffin tins.

In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.

Bake until a toothpick stuck in the muffins comes out clean, 17 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

Zucchini Bread (Dena)

2009-01-17T18:32:00.003-07:00

3 eggs

2 C. sugar

3 tsp vanilla

1 c. oil

2 c shredded zucchini

1 tsp baking soda

1/4 tsp. baking powder

1 tsp. salt

3 tsp. cinnamon

3 c. flour

(1 c. chopped nuts - optional)

Beat eggs until light and fluffy. Add sugar, vanilla and oil - blend well. Stir in zucchini. Sift together flour, baking soda, baking powder, salt and cinnamon. Blend with cream mixture. (Add nuts if you want them). Pour batter into 2 greased and floured loaf pans. (It is also a good idea to cut a piece of wax paper to fit in the bottom of the pan - makes the bread eaiser to get out!) Bake at 350 for 1 hour.

Cresent Rolls (Melinda)

2009-01-16T20:08:00.003-07:00

with electric hand mixer beat:

3 eggs

1/2 cup sugar

2 tsp. salt

1/2 cup margarine (soft), not butter

1 1/4 cup warm water

2 TB yeast

1 cup flour

Beat in 1 more cup flour and 1 cup wheat flour

Then by hand add 1 1/2 cups flour ( 4 1/2 cups total flour)

Cover and refridgerate.

This is a super sticky dough, but it firms up in the fridge...don't add extra flour!

Separate dough in half to roll out. Roll in a big circle like a pizza. Brush with melted butter. Use a pizza cutter and cut into 16 sections. ( Just keep dividing each cut until you have done eight cuts)Roll into cresent shapes-starting at the biggest end. Place on cookie sheet and let rise for 3 hours, 2 if it is really hot. bake at 400 for 10-12 minutes.

You can use this dough for cinnamon rolls and orange rolls too.

Chocolate Chip Banana Bread (Melinda)

2009-01-16T19:55:00.002-07:00

Mix together:

1 1/2 cup flour

1 tsp. salt

1 tsp. soda

In seperate bowl cream:

1/4 cup soft butter

1 cup sugar

1 egg

3 lg bananas

Slowly add flour mixture, beating just until combined, fold in as many ch. chips as you would like or none at all!

Bake 325 for 1 hour...use a toothpick to check if done, it may take a few extra minutes depending on oven.