4 cups chopped zucchini
1 cup chopped onion
1/4 cup wawter
5 tbsp butter-divided
1/2 tsp salt
1/8 tsp pepper
1 cup crushed cracker crumbs
1 egg slightly beaten
cheese(parmesean)
Place zucchini and onion in a pot witht he water and cook until tender. Drain, cool, and mash. Add 2 tbsp of the butter.
Preheat oven to 350 degrees. Grease a 1 quart baking dish.
Melt the rest of the butterand stir in the cracker crumbs.
Mix the egg and cheese into the cooled zucchini.
Pour into prepared pan, top with crakcer crumbs.
Bake for about 30 minutes.
Monday, June 29, 2009
Green Chili Rice
cooked rice
green chili's(undrained)
sour cream
jack cheese
salt
adjust amounts of all ingredients to fit the amount you need.
Mix cooked rice, canned green chili's, sour cream and jack cheese until creamy. Add salt to taste.
Put in a oven safe dish. Heat covered at 350 degrees until warm.
green chili's(undrained)
sour cream
jack cheese
salt
adjust amounts of all ingredients to fit the amount you need.
Mix cooked rice, canned green chili's, sour cream and jack cheese until creamy. Add salt to taste.
Put in a oven safe dish. Heat covered at 350 degrees until warm.
Pork Chili Verde
1 pork roast
1 can chicken broth
1 jar trader joes salsa verde
Put roast in a slow cooker with the salsa verde. Cook until it falls apart.
Add chicken broth if it is dry.
Shred
Serve in torillas with rice, cheese, sour cream, lettuce or any other toppings.
1 can chicken broth
1 jar trader joes salsa verde
Put roast in a slow cooker with the salsa verde. Cook until it falls apart.
Add chicken broth if it is dry.
Shred
Serve in torillas with rice, cheese, sour cream, lettuce or any other toppings.
Stacked Enchiladas
Sauce:
1 46oz can of tomato juice
1 pkg. Lawry's Enchilada Seasoning mix
1/2 cup sugar
1 1/2 tsp garlic salt
5 tbsp cornstarch
Mix dry ingredients together, slowly add juice and mix well.
Cook over medium heat, stirring often till it begins to boil and thicken.
Brown:
Ground beef, onion, salt and pepper(enough for # eating)
Fry:
Tortillas in hot oil until lightly browned
Drain on paper towels
Stack:
Tortillas
refried beans
sauce
tortillas
meat
sauce
Top with:
lettuce
cheese
green onions
tomatoes
sour cream
guacamole
olives
1 46oz can of tomato juice
1 pkg. Lawry's Enchilada Seasoning mix
1/2 cup sugar
1 1/2 tsp garlic salt
5 tbsp cornstarch
Mix dry ingredients together, slowly add juice and mix well.
Cook over medium heat, stirring often till it begins to boil and thicken.
Brown:
Ground beef, onion, salt and pepper(enough for # eating)
Fry:
Tortillas in hot oil until lightly browned
Drain on paper towels
Stack:
Tortillas
refried beans
sauce
tortillas
meat
sauce
Top with:
lettuce
cheese
green onions
tomatoes
sour cream
guacamole
olives
More
@ 1 cup of cooked small shell noodles
1 lb ground beef; browned with garlic and onions
1 large can tomatoes sauce
1 Small can corn (frozen is OK)
1 small can mushrooms
1 tbsp Worcestershire sauce
1 tsp salt
1 tsp chili powder
1/4 tsp pepper
1-2 tbsp brown sugar
1/2 tsp thyme
1 1/2 shredded cheddar cheese
Add everything but noodles to the browned meat, simmer about 5 minutes.
Add the noodles. Pour into a casserole dish and sprinkle with a little more cheese.
Bake at 350 degrees until warm and bubbly.
1 lb ground beef; browned with garlic and onions
1 large can tomatoes sauce
1 Small can corn (frozen is OK)
1 small can mushrooms
1 tbsp Worcestershire sauce
1 tsp salt
1 tsp chili powder
1/4 tsp pepper
1-2 tbsp brown sugar
1/2 tsp thyme
1 1/2 shredded cheddar cheese
Add everything but noodles to the browned meat, simmer about 5 minutes.
Add the noodles. Pour into a casserole dish and sprinkle with a little more cheese.
Bake at 350 degrees until warm and bubbly.
Friday, June 26, 2009
Pretzel Salad
2 1/2 cups coarsely chopped pretzels
3 tbsp sugar
3/4 cup butter, melted
Mix together well. Press into a 9x13 pan and bake for 10 minutes at 350 degrees.
Cool
Cream together:
1 8 oz cream cheese
1/2 cup powdered sugar
Blend in: 8oz Cool Whip
Spread over Pretzel layer and refrigerate
Bring 2 cups of water to a boil. Add- 1 60z strawberry jello and dissolve. Add 2 10oz frozen strawberries with juice, breaking up the fruit as you stir it.
Chill until slightly thickened then pout over the cool whip layer.
Chill overnight
3 tbsp sugar
3/4 cup butter, melted
Mix together well. Press into a 9x13 pan and bake for 10 minutes at 350 degrees.
Cool
Cream together:
1 8 oz cream cheese
1/2 cup powdered sugar
Blend in: 8oz Cool Whip
Spread over Pretzel layer and refrigerate
Bring 2 cups of water to a boil. Add- 1 60z strawberry jello and dissolve. Add 2 10oz frozen strawberries with juice, breaking up the fruit as you stir it.
Chill until slightly thickened then pout over the cool whip layer.
Chill overnight
Orange Julius Salad
1 3oz box orange jello
1 small box vanilla cook and serve pudding
1 small box tapioca pudding
1 8oz Cool Whip
1 can mandarin oranges drained
Combine dry mixes together. Bring 3 cups of water to a boil, whisk in the dry mixes and boil for 2 minutes stirring constantly.
Set aside to cool for 1 hour.
Add the cool whip, mix well and then add the drained oranges and pour into a 9x13 pan.
Cover and chill for 6 hours.
1 small box vanilla cook and serve pudding
1 small box tapioca pudding
1 8oz Cool Whip
1 can mandarin oranges drained
Combine dry mixes together. Bring 3 cups of water to a boil, whisk in the dry mixes and boil for 2 minutes stirring constantly.
Set aside to cool for 1 hour.
Add the cool whip, mix well and then add the drained oranges and pour into a 9x13 pan.
Cover and chill for 6 hours.
Craisin Salad
2 packaged green salad mixes
1 lb bacon cooked and crumbled
6 oz Italian mix cheese
8 oz craisins
1 cup sugared almonds
Dressing:
In a blender mix-
1/2 of a medium red onion
1/2 cup sugar
1/2 cup red wine vinegar
1 1/2 tsp salt
1 tsp ground mustard
1/2 cup oil
Puree together and add to salad right before serving
1 lb bacon cooked and crumbled
6 oz Italian mix cheese
8 oz craisins
1 cup sugared almonds
Dressing:
In a blender mix-
1/2 of a medium red onion
1/2 cup sugar
1/2 cup red wine vinegar
1 1/2 tsp salt
1 tsp ground mustard
1/2 cup oil
Puree together and add to salad right before serving
Cream Cheese Potatoe Soup
2 cups chicken broth
1 cup carrots diced
1 onion chopped
1/2 cup celery chopped
2-4 cups potatoes chopped
2 tbsp flour
salt to taste
1/4 tsp white pepper
8 oz. cream cheese
2 cups milk
2 tbsp butter
Combine broth, vegetable, salt and pepper. Cook until veggies are tender. Stir in cream cheese until it melts. Add milk. Blend melted butter and flour. Add to the soup until it thickens.
Top with cheddar cheese to serve
1 cup carrots diced
1 onion chopped
1/2 cup celery chopped
2-4 cups potatoes chopped
2 tbsp flour
salt to taste
1/4 tsp white pepper
8 oz. cream cheese
2 cups milk
2 tbsp butter
Combine broth, vegetable, salt and pepper. Cook until veggies are tender. Stir in cream cheese until it melts. Add milk. Blend melted butter and flour. Add to the soup until it thickens.
Top with cheddar cheese to serve
Lemonade
1 3/4 cups sugar
1 1/2 cups lemon juice
8 cups water
In a small saucepan combine sugar and 1 cup of water. Bring to boil and stir to dissolve sugar.
Combine juice, the rest of the water and the cooled simple syrup.
Chill before serving.
1 1/2 cups lemon juice
8 cups water
In a small saucepan combine sugar and 1 cup of water. Bring to boil and stir to dissolve sugar.
Combine juice, the rest of the water and the cooled simple syrup.
Chill before serving.
Bean Dip
1 big can refried beans
2 Tb butter
1 cup shredded cheddar cheese
1 small can El Pato Sauce ( I only did about a half a can-so do it to taste)
Salt and Pepper to taste
Melt all together. serve as a dip with chips or in burritos.
2 Tb butter
1 cup shredded cheddar cheese
1 small can El Pato Sauce ( I only did about a half a can-so do it to taste)
Salt and Pepper to taste
Melt all together. serve as a dip with chips or in burritos.
Beef Fajitas
1 lb flank steak, trimmed and cut into about 6 pieces
1(14 1/2oz) can Mexican style stewed tomatoes drained
1 onion sliced
1 red bell pepper seeded and sliced
1 green bell pepper seeded and sliced
1/4 can diced jalapeno peppers
2 cloves garlic minced
1 tsp chili powder
1 tsp cumin
1 tsp coriander
1/4 tsp salt
Mix all ingredient and place in a slow cooker. Cook on high 4-5 hours.
Transfer meat to a cutting board and shred. Return it to the crock pot.
Serve in tortillas with your favorite toppings.
1(14 1/2oz) can Mexican style stewed tomatoes drained
1 onion sliced
1 red bell pepper seeded and sliced
1 green bell pepper seeded and sliced
1/4 can diced jalapeno peppers
2 cloves garlic minced
1 tsp chili powder
1 tsp cumin
1 tsp coriander
1/4 tsp salt
Mix all ingredient and place in a slow cooker. Cook on high 4-5 hours.
Transfer meat to a cutting board and shred. Return it to the crock pot.
Serve in tortillas with your favorite toppings.
Baked Speghetti
•2 cups canned diced tomatoes
•2 cups tomato sauce
•1 cup water
•1/2 cup diced onion
•1/2 cup diced green bell pepper
•2 cloves garlic, chopped
•1/4 cup chopped fresh parsley leaves
•1 1/2 teaspoons Italian seasoning
•1 1/2 teaspoons House Seasoning, recipe follows
•1 1/2 teaspoons seasoning salt
•1 1/2 teaspoons sugar
•2 small bay leaves
•1 1/2 pounds ground beef
•8 ounces uncooked angel hair pasta
•1 cup grated cheddar
•1 cup grated Monterey Jack
Directions
Preheat the oven to 350 degrees F.
In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months
•2 cups tomato sauce
•1 cup water
•1/2 cup diced onion
•1/2 cup diced green bell pepper
•2 cloves garlic, chopped
•1/4 cup chopped fresh parsley leaves
•1 1/2 teaspoons Italian seasoning
•1 1/2 teaspoons House Seasoning, recipe follows
•1 1/2 teaspoons seasoning salt
•1 1/2 teaspoons sugar
•2 small bay leaves
•1 1/2 pounds ground beef
•8 ounces uncooked angel hair pasta
•1 cup grated cheddar
•1 cup grated Monterey Jack
Directions
Preheat the oven to 350 degrees F.
In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months
Meatloaf
1 lb ground beef
1 1/4 tsp salt
1/4 tsp pepper
1/2 cup chopped onion
1/2 chopped bell pepper
1/4 cup shredded carrots and or zucchini
1 egg-lightly beaten
8 oz can of diced tomatoes with juice
1/ cup quick cooking oats
Topping:
1/3 cup ketchup
2 tbsp brown sugar
1 tbsp mustard
Preheat oven to 375 degrees
Mix all meatloaf ingredients and place in a 9x13 baking dish. Shape into a loaf.
Cover with topping and bake for 1 hour.
1 1/4 tsp salt
1/4 tsp pepper
1/2 cup chopped onion
1/2 chopped bell pepper
1/4 cup shredded carrots and or zucchini
1 egg-lightly beaten
8 oz can of diced tomatoes with juice
1/ cup quick cooking oats
Topping:
1/3 cup ketchup
2 tbsp brown sugar
1 tbsp mustard
Preheat oven to 375 degrees
Mix all meatloaf ingredients and place in a 9x13 baking dish. Shape into a loaf.
Cover with topping and bake for 1 hour.
Cheese Crusted Spinach Quiche
Crust:
1 1/2 cup grated cheese
1/4 tsp salt
1/2 cup butter, melted and slightly cooled
3/4 cup flour
1/4 tsp dry mustard
Combine all ingredients and press into a pie plate
Filling:
1 cup milk
1/4 cup onion chopped
1 tsp salt
1/2 tsp pepper
cooked crumbled bacon
Small bunch of spinach chopped
3 eggs beaten
Bring milk, onion, salt and pepper to a slow boil, stirring constantly. Add the spinach and heat until wilted. Add bacon.
Gradually stir the mixture into the beaten eggs.
Pour into the crust.
Bake at 400 degrees for 15. Then turn the heat down to 325 degrees and bake for another 20 minutes or until the center is set.
1 1/2 cup grated cheese
1/4 tsp salt
1/2 cup butter, melted and slightly cooled
3/4 cup flour
1/4 tsp dry mustard
Combine all ingredients and press into a pie plate
Filling:
1 cup milk
1/4 cup onion chopped
1 tsp salt
1/2 tsp pepper
cooked crumbled bacon
Small bunch of spinach chopped
3 eggs beaten
Bring milk, onion, salt and pepper to a slow boil, stirring constantly. Add the spinach and heat until wilted. Add bacon.
Gradually stir the mixture into the beaten eggs.
Pour into the crust.
Bake at 400 degrees for 15. Then turn the heat down to 325 degrees and bake for another 20 minutes or until the center is set.
Grilled Lime Chicken
1/2 cup lime juice
1/3 cup olive oil
4 green onions chopped
3 tbsp dill
4 cloves garlic minced
1/4 tsp pepper
8 boneless skinless chicken breasts
Mix all in a Ziploc bag. Add chicken and marinate in the fridge at least 2-4 hours.
Grill for about 12-15 minutes or until the juices run clear
1/3 cup olive oil
4 green onions chopped
3 tbsp dill
4 cloves garlic minced
1/4 tsp pepper
8 boneless skinless chicken breasts
Mix all in a Ziploc bag. Add chicken and marinate in the fridge at least 2-4 hours.
Grill for about 12-15 minutes or until the juices run clear
Lemon Chicken
1 lb boneless, skinless chicken- cut into bite size pieces
1/2 cup flour
1 tsp salt
1/4 tsp pepper
2 tbsp oil
Add flour, salt and pepper to a Ziploc bag. Add chicken and shake until all pieces are coated.
Heat oil in a large skillet on medium heat. In a single layer place chicken into the oil. Brown on one side and then the other. Chicken is done when you can cut it with a fork and not pink.
If you have a lot of chicken do this in batches.
Lemon Sauce:
1/4 cup sugar
1/3 cup chicken broth
3 tbsp lemon juice
1 tsp lemon zest
2 tbsp light corn syrup
2 tbsp white vinegar
1/4 tsp salt
1 clove garlic- crushed
2 tsp cornstarch
2 tsp cold water
Heat all ingredients except cornstarch and water to boiling, stirring occasionally
In a separate bowl mix the cornstarch and water until smooth.
Add to the sauce and cook and stir until thickened.
Pour over chicken.
1/2 cup flour
1 tsp salt
1/4 tsp pepper
2 tbsp oil
Add flour, salt and pepper to a Ziploc bag. Add chicken and shake until all pieces are coated.
Heat oil in a large skillet on medium heat. In a single layer place chicken into the oil. Brown on one side and then the other. Chicken is done when you can cut it with a fork and not pink.
If you have a lot of chicken do this in batches.
Lemon Sauce:
1/4 cup sugar
1/3 cup chicken broth
3 tbsp lemon juice
1 tsp lemon zest
2 tbsp light corn syrup
2 tbsp white vinegar
1/4 tsp salt
1 clove garlic- crushed
2 tsp cornstarch
2 tsp cold water
Heat all ingredients except cornstarch and water to boiling, stirring occasionally
In a separate bowl mix the cornstarch and water until smooth.
Add to the sauce and cook and stir until thickened.
Pour over chicken.
Fiesta Chicken
5-7 chicken breasts
1/3 cup flour
1 tsp garlic salt
1 tsp lemon pepper
1 tsp chili powder
2 tbsp margarine
2 tbsp olive oil
1/ cup jalapeno jelly
1 lime
In Ziploc bag, mix together flour, garlic salt, lemon pepper, and chili
powder. Add
chicken pieces and shake to coat. In large fry pan (I use my electric
skillet),
place margarine and oil and heat over medium temperature (350°). Add
chicken and cook,
turning, about 10 minutes or until brown on all sides. Reduce heat,
cover, and cook
about 5 minutes. Remove cover and cook about 5 minutes more or until fork
can be
inserted in chicken with ease. Remove chicken from pan onto a
foil-covered cookie
sheet with sides on it. With meaty side up, cut 3 or 4 diagonal cuts into
chicken.
Spread jalapeno jelly evenly over the chicken. Bake at 400° about 5
minutes or until
jelly melts. Squeeze juice from 1/2 lime over chicken. YUMMY!!
The coating on the chicken is just a light breading,
1/3 cup flour
1 tsp garlic salt
1 tsp lemon pepper
1 tsp chili powder
2 tbsp margarine
2 tbsp olive oil
1/ cup jalapeno jelly
1 lime
In Ziploc bag, mix together flour, garlic salt, lemon pepper, and chili
powder. Add
chicken pieces and shake to coat. In large fry pan (I use my electric
skillet),
place margarine and oil and heat over medium temperature (350°). Add
chicken and cook,
turning, about 10 minutes or until brown on all sides. Reduce heat,
cover, and cook
about 5 minutes. Remove cover and cook about 5 minutes more or until fork
can be
inserted in chicken with ease. Remove chicken from pan onto a
foil-covered cookie
sheet with sides on it. With meaty side up, cut 3 or 4 diagonal cuts into
chicken.
Spread jalapeno jelly evenly over the chicken. Bake at 400° about 5
minutes or until
jelly melts. Squeeze juice from 1/2 lime over chicken. YUMMY!!
The coating on the chicken is just a light breading,
Homemade Noodles
Combine:
1 egg
1/2 tsp salt
2 tbsp milk
Add
1 cup flour
To form a very stiff dough
Roll out very very thin on a floured surface.
Let stand about 20 minutes. Roll up very loosely.
Cut in very long narrow strips (they will double in size when cooked)
Let dry 2 hours before cooking.
To Cook:
Drop into boiling water and cook about 10 minutes.
1 egg
1/2 tsp salt
2 tbsp milk
Add
1 cup flour
To form a very stiff dough
Roll out very very thin on a floured surface.
Let stand about 20 minutes. Roll up very loosely.
Cut in very long narrow strips (they will double in size when cooked)
Let dry 2 hours before cooking.
To Cook:
Drop into boiling water and cook about 10 minutes.
Pie Crust
2 1/2 cups flour
1 cup shortening
Us a knife and a fork to mix together well. Until it resembles a coarse corn meal.
Add:
1/2 c cold water
1 egg
1 tbsp vinegar
1/2 tsp salt
Add vinegar, egg, and salt to water. Then add it to the flour and shortening mixture.
Makes to double crusts or 4 single crusts.
1 cup shortening
Us a knife and a fork to mix together well. Until it resembles a coarse corn meal.
Add:
1/2 c cold water
1 egg
1 tbsp vinegar
1/2 tsp salt
Add vinegar, egg, and salt to water. Then add it to the flour and shortening mixture.
Makes to double crusts or 4 single crusts.
Cheese sauce
2 tbsp butter
2 tbsp flour
1 cup milk
1/2 cup grated sharp cheddar cheese
season salt
Melt butter on low to medium heat. Add flout to butter and then whisk milk in slowly. Stir until it boils, keep stirring until it thickens. Turn off heat; add cheddar cheese and some season salt.
2 tbsp flour
1 cup milk
1/2 cup grated sharp cheddar cheese
season salt
Melt butter on low to medium heat. Add flout to butter and then whisk milk in slowly. Stir until it boils, keep stirring until it thickens. Turn off heat; add cheddar cheese and some season salt.
BBQ Sauce
1 bottle bbq sauce
1 cup ketchup
1 tbsp liquid smoke
3 tbsp Worcestershire sauce
2 gloves garlic
1/4 cup wine vinegar
1/3 cup brown sugar
Combine all ingredients
1 cup ketchup
1 tbsp liquid smoke
3 tbsp Worcestershire sauce
2 gloves garlic
1/4 cup wine vinegar
1/3 cup brown sugar
Combine all ingredients
Teriyaki Sauce
1 cup soy sauce
5 tbsp. sugar
2 cloves garlic crushed
1 small piece of ginger crushed
5 tbsp ketchup (more if you want a thicker sauce)
2 tbsp sake or sherry wine
Place all ingredients into a blender and blend until well combined.
5 tbsp. sugar
2 cloves garlic crushed
1 small piece of ginger crushed
5 tbsp ketchup (more if you want a thicker sauce)
2 tbsp sake or sherry wine
Place all ingredients into a blender and blend until well combined.
Wednesday, June 24, 2009
Tomato Basil Squares
1 pkg. refrigerated pizza crust
1/4 cup Parmesan cheese
2 tsp. dried basil
1 clove garlic pressed
2 cups mozzarella cheese divided
2/3 cup mayonnaise
4 plum or Roma tomatoes thinly sliced
Roll out pizza crust and sprinkle with 2 cup of the mozzarella cheese. Combine the rest of the cheese's , basil, and mayo. add the pressed garlic. Mix well. Arrange the thin slices of tomatoes on the crust in a single layer. Place small scoops of the cheese mixtures over the tomatoes and spread evenly.
Bake a t 375 for about 15-20 minutes until it is golden brown and bubbly.
1/4 cup Parmesan cheese
2 tsp. dried basil
1 clove garlic pressed
2 cups mozzarella cheese divided
2/3 cup mayonnaise
4 plum or Roma tomatoes thinly sliced
Roll out pizza crust and sprinkle with 2 cup of the mozzarella cheese. Combine the rest of the cheese's , basil, and mayo. add the pressed garlic. Mix well. Arrange the thin slices of tomatoes on the crust in a single layer. Place small scoops of the cheese mixtures over the tomatoes and spread evenly.
Bake a t 375 for about 15-20 minutes until it is golden brown and bubbly.
Cool Veggie Pizza
1 pkg. Crescent Rolls
8 oz. cream cheese
1 1/2 tsp. mayonnaise
1 glove garlic crushed
1 tsp. dill
dash of salt and pepper
2 cups of any fresh veggies
Press crescent toll onto a cookie sheet0 roll out evenly. Bake according to directions.
Mix cream cheese, mayo., garlic and dill until smooth.
Spread over cooled crescent roll and top wit the diced veggies.
8 oz. cream cheese
1 1/2 tsp. mayonnaise
1 glove garlic crushed
1 tsp. dill
dash of salt and pepper
2 cups of any fresh veggies
Press crescent toll onto a cookie sheet0 roll out evenly. Bake according to directions.
Mix cream cheese, mayo., garlic and dill until smooth.
Spread over cooled crescent roll and top wit the diced veggies.
Stuffed Mushrooms
40 medium mushrooms stems removed
4 tbsp melted butter
1 8oz container whipped cream cheese with chives
10 slices of bacon fried crisp and crumbled.
Brush outside of mushrooms with butter. In a bowl mix cream cheese and bacon. Spoon into the mushroom caps. Place on a baking sheet, broil about 6 inches from heat for about 2-5 minutes.
Or
Bake at 350 for about 10 minutes and then broil for about 2 minutes so that the mushrooms are thoroughly cooked.
4 tbsp melted butter
1 8oz container whipped cream cheese with chives
10 slices of bacon fried crisp and crumbled.
Brush outside of mushrooms with butter. In a bowl mix cream cheese and bacon. Spoon into the mushroom caps. Place on a baking sheet, broil about 6 inches from heat for about 2-5 minutes.
Or
Bake at 350 for about 10 minutes and then broil for about 2 minutes so that the mushrooms are thoroughly cooked.
Cheese Ball
2- 8oz blocks of cream cheese
1 jar Roka Blue spread cheese
1 jar old english spread cheese
1/4 cup mayonnaise
chopped green onions
Mix all together until smooth.
Form into balls and roll in chopped nuts.
Serve with crackers or veggies.
Make 2 large or 3 medium balls.
1 jar Roka Blue spread cheese
1 jar old english spread cheese
1/4 cup mayonnaise
chopped green onions
Mix all together until smooth.
Form into balls and roll in chopped nuts.
Serve with crackers or veggies.
Make 2 large or 3 medium balls.
Artichoke Dip
1- 4oz can artichokes, chopped
1 can chopped green chili's
1 cup mayonnaise
1 1/2 cup grated Parmesan cheese
1/4 cup each grated jack and Cheddar cheese
Mix above ingredients in a baking dish.
Bake at 350 for about 30-40 minutes.
Serve with Frito's or corn chips
1 can chopped green chili's
1 cup mayonnaise
1 1/2 cup grated Parmesan cheese
1/4 cup each grated jack and Cheddar cheese
Mix above ingredients in a baking dish.
Bake at 350 for about 30-40 minutes.
Serve with Frito's or corn chips
Spicy Artichoke Chiken Pasta with Broccoli
1 lb pasta noodles
2 TBSP. extra virgin olive oil
1/2 cup diced onion
1 tsp. red pepper flakes
1 cup cooked chicken
2 cups steamed broccoli
1/4 olive oil
1 clove garlic minced
1/4- 1/2 cup artichoke spread ( I used from trader Joe's)
or artichokes from a jar that have been chopped in a food processor.
Cook Pasta according to directions, drain and set aside.
Heat 2 tbsp. of the oil in large skillet over med. heat. Saute onion and pepper flakes until onions are soft. Stir in chicken and broccoli.
In a large pot heat the rest of the oil. Add garlic and cook 1 minute. Stir in the pasta chicken mixture and artichoke spread.
Stir until well combined.
Salt and pepper to taste
2 TBSP. extra virgin olive oil
1/2 cup diced onion
1 tsp. red pepper flakes
1 cup cooked chicken
2 cups steamed broccoli
1/4 olive oil
1 clove garlic minced
1/4- 1/2 cup artichoke spread ( I used from trader Joe's)
or artichokes from a jar that have been chopped in a food processor.
Cook Pasta according to directions, drain and set aside.
Heat 2 tbsp. of the oil in large skillet over med. heat. Saute onion and pepper flakes until onions are soft. Stir in chicken and broccoli.
In a large pot heat the rest of the oil. Add garlic and cook 1 minute. Stir in the pasta chicken mixture and artichoke spread.
Stir until well combined.
Salt and pepper to taste
Ham and Cheese Stromboli
1 frozen loaf of bread dough, thawed
1/2 pound Mozzarella cheese
1/2 pound cheddar cheese
1/2 pound thin sliced ham
Garlic powder
On a floured surface roll dough int a rectangle. Layer with mozzarella cheese, ham and cheddar cheese. Sprinkle with garlic powder.
Roll up jelly-roll style, starting with a long side: Seal seams and ends.
Place seam side down on a greased baking pan.
Bake uncovered at 400 degrees for 20 minutes. Cover loosely and bake 15- 20 minutes longer.
Let stand for 10 minutes before slicing.
*** I found it browned to quickly and ended up covering it much sooner. So keep an eye on it. ******
1/2 pound Mozzarella cheese
1/2 pound cheddar cheese
1/2 pound thin sliced ham
Garlic powder
On a floured surface roll dough int a rectangle. Layer with mozzarella cheese, ham and cheddar cheese. Sprinkle with garlic powder.
Roll up jelly-roll style, starting with a long side: Seal seams and ends.
Place seam side down on a greased baking pan.
Bake uncovered at 400 degrees for 20 minutes. Cover loosely and bake 15- 20 minutes longer.
Let stand for 10 minutes before slicing.
*** I found it browned to quickly and ended up covering it much sooner. So keep an eye on it. ******
Hot Fudge
1 (4oz) bar of German chocolate
1/2 oz. unsweetened chocolate
8 tablespoons(1 stick) butter
3 cups powdered sugar
1 2/3 cups evaporated milk
1 1/4 teaspoons vanilla
Melt the 2 chocolates with the butter in a saucepan over very low heat.
Stir in the powdered sugar, alternating with the evaporated milk and blending well.
Stirring constantly, bring the mixture to a simmer over medium heat.
Simmer until the mixture becomes thick and creamy, about 8- 10 minutes.
Stir in the vanilla.
1/2 oz. unsweetened chocolate
8 tablespoons(1 stick) butter
3 cups powdered sugar
1 2/3 cups evaporated milk
1 1/4 teaspoons vanilla
Melt the 2 chocolates with the butter in a saucepan over very low heat.
Stir in the powdered sugar, alternating with the evaporated milk and blending well.
Stirring constantly, bring the mixture to a simmer over medium heat.
Simmer until the mixture becomes thick and creamy, about 8- 10 minutes.
Stir in the vanilla.
Cucmber and Onion Salad
Cucumber -sliced
onion - sliced
Equal Parts:
Olive oil
Red wine vinegar
balsamic vinegar
rice wine vinegar
A splash of sesame oil
Mix ingredients together and pour over cucumbers and onions. Marinade 2-4 hours or over night.
onion - sliced
Equal Parts:
Olive oil
Red wine vinegar
balsamic vinegar
rice wine vinegar
A splash of sesame oil
Mix ingredients together and pour over cucumbers and onions. Marinade 2-4 hours or over night.
Pizza Pinwheels
1 can crescent roll dough
peperoni- finely chopped
1/2 - 1 cup cheese
Pizza sauce for dipping
Heat oven to 350 degrees.
Spay a cookie sheet with non stick spray.
Unroll dough and separate into 4 rectangles; firmly press perforations to seal.
Sprinkle peperoni and cheese onto dough.
Roll up sealing edges.
Slice with a serrated knife.
Place on cookie sheet, and bake for 13-17 minutes.
Serve with warm sauce for dipping
peperoni- finely chopped
1/2 - 1 cup cheese
Pizza sauce for dipping
Heat oven to 350 degrees.
Spay a cookie sheet with non stick spray.
Unroll dough and separate into 4 rectangles; firmly press perforations to seal.
Sprinkle peperoni and cheese onto dough.
Roll up sealing edges.
Slice with a serrated knife.
Place on cookie sheet, and bake for 13-17 minutes.
Serve with warm sauce for dipping
Ranch Pork Chops/ Garlic Mashed Potatoes
6 pork chops
1 packet dry Ranch Dressing mix
1 can Cream of Chicken soup.
Potatoes
4-5 TBSP. butter
1 cup parmesan cheese
1-1 1/2 cups mild
salt and pepper to taste
4-6 cloves roasted garlic
Place pork chops, ranch and soup in a crockpot for 4 hours on high or 6 hours on low.
Boil potatoes in a pot on stove for about 10 12 minutes until tender. Drain and transfer to a bowl. Mix with butter and salt and pepper until mashed.
Add the garlic, parmesean and milk until desired consitency.
Serve with the soup gravy from crockpot
1 packet dry Ranch Dressing mix
1 can Cream of Chicken soup.
Potatoes
4-5 TBSP. butter
1 cup parmesan cheese
1-1 1/2 cups mild
salt and pepper to taste
4-6 cloves roasted garlic
Place pork chops, ranch and soup in a crockpot for 4 hours on high or 6 hours on low.
Boil potatoes in a pot on stove for about 10 12 minutes until tender. Drain and transfer to a bowl. Mix with butter and salt and pepper until mashed.
Add the garlic, parmesean and milk until desired consitency.
Serve with the soup gravy from crockpot
Potatoes and Ham
Ham
1 onion- thinly sliced
potatoes peeled and thinly sliced
salt and pepper
grated cheese
cream of mushroom soup
paprika
Layer the potatoes,salt and pepper, onion, ham, and cheese in the crockpot. Repeat layers if necessary.
Cover all with soup.
Sprinlkle with paprika.
Cook on high 4 hours or low 6-8 hours.
1 onion- thinly sliced
potatoes peeled and thinly sliced
salt and pepper
grated cheese
cream of mushroom soup
paprika
Layer the potatoes,salt and pepper, onion, ham, and cheese in the crockpot. Repeat layers if necessary.
Cover all with soup.
Sprinlkle with paprika.
Cook on high 4 hours or low 6-8 hours.
Pork Chops and Potatoes
Boneless Pork Chops
Potatoes
Cream of Mushroom Soup
Brown pork chops in a pan on the stove.
Peel and thinly slice the potatoes.
Layer the potatoes in a crockpot with a little salt and pepper.
Put the pork chops on top.
Pour soup over all.
Cook on low 6 hours or high 4 hours or until potatoes are tender
Potatoes
Cream of Mushroom Soup
Brown pork chops in a pan on the stove.
Peel and thinly slice the potatoes.
Layer the potatoes in a crockpot with a little salt and pepper.
Put the pork chops on top.
Pour soup over all.
Cook on low 6 hours or high 4 hours or until potatoes are tender
Martin’s Potato Salad
Potatoes, diced, peeled or not, cooked, and cooled
6 hard-boiled eggs, diced
1 cup small-diced dill pickles
4 green onions, chopped
⅓ – ½ pound bacon, chopped fine
(I used ½ lb; it tasted fine when it was fresh, but the leftover salad tasted a little too bacon-y)
2-3 tsp fresh chopped dill
1 ⅔ cup mayonnaise
1 ⅔ cup Miracle Whip
2-3 Tbsp yellow mustard
salt and pepper to taste
add dill pickle juice for flavor and moisture as needed (~3-4 Tbsp)
Mix it all together; refrigerate for at least 4 hours to let the flavors blend.
6 hard-boiled eggs, diced
1 cup small-diced dill pickles
4 green onions, chopped
⅓ – ½ pound bacon, chopped fine
(I used ½ lb; it tasted fine when it was fresh, but the leftover salad tasted a little too bacon-y)
2-3 tsp fresh chopped dill
1 ⅔ cup mayonnaise
1 ⅔ cup Miracle Whip
2-3 Tbsp yellow mustard
salt and pepper to taste
add dill pickle juice for flavor and moisture as needed (~3-4 Tbsp)
Mix it all together; refrigerate for at least 4 hours to let the flavors blend.
GOOEY CARMEL CORN
1 cup light or dark Karo syrup
5 tbsp butter
8 quarts popped popcorn (or 3-4 bags microwave)
2/1/2 cups packed brown sugar
1 can Eagle Brand sweetened condensed milk
1/2 tsp vanilla
In a medium sauce pan, combine syrup, brown sugar and butter. Bring to a boil, stirring constantly. Lower heat, and add sweetened condensed milk. Stirring constantly simmer for a full 10 minutes. Remove from heat and stir in vanilla. Pour over prepared popcorn. This is a caramel corn that stays soft and gooey!!
5 tbsp butter
8 quarts popped popcorn (or 3-4 bags microwave)
2/1/2 cups packed brown sugar
1 can Eagle Brand sweetened condensed milk
1/2 tsp vanilla
In a medium sauce pan, combine syrup, brown sugar and butter. Bring to a boil, stirring constantly. Lower heat, and add sweetened condensed milk. Stirring constantly simmer for a full 10 minutes. Remove from heat and stir in vanilla. Pour over prepared popcorn. This is a caramel corn that stays soft and gooey!!
Famous Chicken
4 chicken breasts
bacon (i used whole pkg.) cook and crumble
4-5 fresh mushrooms (
1/2 cup chedder cheese
1/2 cup mozzarella cheese
Paprika
Salt
Pepper
Honey Mustard Sauce
3/4 - 1 cup mayo
1/4 cup honey
2-3 T mustard
Combine and add mustard to taste.
Dice and season chicken with paprika, salt, and pepper and cook in pan or in oven. Layer chicken in pan. Top with bacon, mushrooms, sauce and then cheeses. Bake at 350 for 15 minutes. Sprinkle with parsley if desired. Serve over noodles or alone.
bacon (i used whole pkg.) cook and crumble
4-5 fresh mushrooms (
1/2 cup chedder cheese
1/2 cup mozzarella cheese
Paprika
Salt
Pepper
Honey Mustard Sauce
3/4 - 1 cup mayo
1/4 cup honey
2-3 T mustard
Combine and add mustard to taste.
Dice and season chicken with paprika, salt, and pepper and cook in pan or in oven. Layer chicken in pan. Top with bacon, mushrooms, sauce and then cheeses. Bake at 350 for 15 minutes. Sprinkle with parsley if desired. Serve over noodles or alone.
Cream Cheese Chicken Enchiladas
1 lb. cooked shredded chicken
1 8 oz. cream cheese (i used lite)
1 small can green chilies
12 flour tortillas
1 -2 10 oz. green enchilada sauce
1 c. shredded cheese
Preheat oven to 400. Mix cooked chicken, cream cheese, and green chilies in medium sauce pan and cook till creamy and melted. ( I did it in the microwave) Spoon filling into tortillas with a little cheese and roll in 9x13 pan.
Bake for about 10-15 minutes until tops of torrillas are lightly browned
Top with sauce and cheese. Bake until chesse is melted and everything is warm.
1 8 oz. cream cheese (i used lite)
1 small can green chilies
12 flour tortillas
1 -2 10 oz. green enchilada sauce
1 c. shredded cheese
Preheat oven to 400. Mix cooked chicken, cream cheese, and green chilies in medium sauce pan and cook till creamy and melted. ( I did it in the microwave) Spoon filling into tortillas with a little cheese and roll in 9x13 pan.
Bake for about 10-15 minutes until tops of torrillas are lightly browned
Top with sauce and cheese. Bake until chesse is melted and everything is warm.
Smoky Maple BBQ Chicken
4 chicken breast or i used 9 chicken tenders Or as many as you want(you will have dipping sauce left over!)
salt and pepper
1/2 cup maple syrup
2 Tb. mustard
1/4 cup BBQ sauce
1/4 tsp.(heaping) liquid smoke
Rinse and pat dry chicken. Sprinkle with Salt and Pepper
Stir rest of ingredients together.
Grill chicken brushing with sauce.
(I did more of a marinade, i put all the stuff in a ziplock bag and let it sit for a while.)
salt and pepper
1/2 cup maple syrup
2 Tb. mustard
1/4 cup BBQ sauce
1/4 tsp.(heaping) liquid smoke
Rinse and pat dry chicken. Sprinkle with Salt and Pepper
Stir rest of ingredients together.
Grill chicken brushing with sauce.
(I did more of a marinade, i put all the stuff in a ziplock bag and let it sit for a while.)
Wake-Up Casserole
8 frozen hash brown patties (can use loose shredded hash browns instead)
4 cups shredded cheddar cheese (1 lb)
2 cups fully cooked ham
7 eggs
1 cup milk
½ tsp. salt
½ tsp. ground mustard
Place hash brown patties in a single layer in a greased 9 x 13 baking dish. Sprinkle with cheese and ham. In a bowl, beat eggs, milk, salt and mustard. Pour over ham. Cover and bake at 350 degrees for 1 hour. Uncover. Bake 15 minutes longer or until edges are golden brown and knife inserted near the center comes out clean. Serves 8.
4 cups shredded cheddar cheese (1 lb)
2 cups fully cooked ham
7 eggs
1 cup milk
½ tsp. salt
½ tsp. ground mustard
Place hash brown patties in a single layer in a greased 9 x 13 baking dish. Sprinkle with cheese and ham. In a bowl, beat eggs, milk, salt and mustard. Pour over ham. Cover and bake at 350 degrees for 1 hour. Uncover. Bake 15 minutes longer or until edges are golden brown and knife inserted near the center comes out clean. Serves 8.
Lemon Lime Bars
20 Nilla wafers, finely crushed
1/2 C flour
1/4 C firmly packed brown sugar
1/4 C cold margarine (I use butter)
1 pkg (8 oz) Cream cheese, softened
1 C granulated sugar
2 eggs
2 T flour
3 T grated lemon peel (I used lime as well)
1/4 C fresh lemon juice (I used lime as well)
1/4 tsp baking powder
2 tsp powdered sugar
1/2 C flour
1/4 C firmly packed brown sugar
1/4 C cold margarine (I use butter)
1 pkg (8 oz) Cream cheese, softened
1 C granulated sugar
2 eggs
2 T flour
3 T grated lemon peel (I used lime as well)
1/4 C fresh lemon juice (I used lime as well)
1/4 tsp baking powder
2 tsp powdered sugar
Pina Colada Dipping Sauce
4 oz. liquid pina colada mix
3 oz. sour cream
3 oz. crushed pineapple, drained
Mix ingredients together. Great for coconut shrimp
3 oz. sour cream
3 oz. crushed pineapple, drained
Mix ingredients together. Great for coconut shrimp
3 Envelope Roast
3 pound beef roast (such as chuck roast)
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely. Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes of dry salad dressings to the water. Mix until blended completely. Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours
Pineapple and Green Chile Pork Tacos
3 lb. boneless pork roast (boneless ribs would work also, you can even use a bone-in roast but you've got to make sure you get ALL the bones out after cooking)
1 (20 ounce can) crushed pineapple with juices
1 (16 ounce) jar tomatillo salsa (green salsa or salsa verde)
2 (4 ounce) cans green chiles, undrained
2/3 cup brown sugar
Possible items for serving: warm flour tortillas (I did corn for me), queso fresco (or feta I just used cheddar), chopped cilantro, lime wedges, more green salsa (We used sour cream, guacamole, and pico de gallo)
Combine all ingredients in the crock pot and cook on high for four hours or on low for 6 to eight hours. Shred pork, season to taste with salt and pepper. In a colander, drain juices from crock pot. Mix shredded pork with pineapple/salsa mixture that remains in colander and serve in tortillas with desired accompaniments. It also works great to serve as a quesadilla
1 (20 ounce can) crushed pineapple with juices
1 (16 ounce) jar tomatillo salsa (green salsa or salsa verde)
2 (4 ounce) cans green chiles, undrained
2/3 cup brown sugar
Possible items for serving: warm flour tortillas (I did corn for me), queso fresco (or feta I just used cheddar), chopped cilantro, lime wedges, more green salsa (We used sour cream, guacamole, and pico de gallo)
Combine all ingredients in the crock pot and cook on high for four hours or on low for 6 to eight hours. Shred pork, season to taste with salt and pepper. In a colander, drain juices from crock pot. Mix shredded pork with pineapple/salsa mixture that remains in colander and serve in tortillas with desired accompaniments. It also works great to serve as a quesadilla
BBQ Beef
Cook a 2-4 lb. Chuck or round roast in the crock pot over night on low.
Do not add liquid.
Next day:
Shred the beef
Add:
1 can chicken gumbo soup
1 bottle of your favorite BBQ sauce
Cook on low at least 4 hours
Serve on buns or over baked potatoes with sour cream and cheese.
Do not add liquid.
Next day:
Shred the beef
Add:
1 can chicken gumbo soup
1 bottle of your favorite BBQ sauce
Cook on low at least 4 hours
Serve on buns or over baked potatoes with sour cream and cheese.
Chicken Salad Sandwhiches
1 Large can Chicken
1 can crushed pineapple- drained well
1 small bunch green onions-chopped
Celery –chopped
1 firm apple- chopped
Almonds
Salt and pepper to taste
Mayo
Mix all ingredients together well. Chill and serve in rolls or over mixed greens.
1 can crushed pineapple- drained well
1 small bunch green onions-chopped
Celery –chopped
1 firm apple- chopped
Almonds
Salt and pepper to taste
Mayo
Mix all ingredients together well. Chill and serve in rolls or over mixed greens.
Spinach Strawberry Salad
Baby spinach
Chopped green onion
Sesame seeds all to taste
Poppy seeds
Kiwi
Dressing:
1/3 cup sugar
¼ cup oil
¼ cup rasberry vinegar
¼ tsp. paprika
¼ tsp. Worshershire sauce
Chopped green onion
Sesame seeds all to taste
Poppy seeds
Kiwi
Dressing:
1/3 cup sugar
¼ cup oil
¼ cup rasberry vinegar
¼ tsp. paprika
¼ tsp. Worshershire sauce
Penne Pasta Salad
Penne pasta 1 pound
5 small Roma’s tomatoes chopped
¼ cup cilantro (I use less)
6 oz. Jack cheese
Dressing:
¼ cup olive oil
2 tsp. Red wine vinegar
1 tsp salt
2 cloves garlic
5 small Roma’s tomatoes chopped
¼ cup cilantro (I use less)
6 oz. Jack cheese
Dressing:
¼ cup olive oil
2 tsp. Red wine vinegar
1 tsp salt
2 cloves garlic
Tiffany’s green salad
Romaine lettuce
Tomatoes- chopped
Mozzarella cheese 1 cup
1/3 cup almonds
¼ cup parmesan cheese
Bacon bits
Dressing:
¼ cup oil 2tbsp. Lemon juice
2 tbsp. Rice vinegar ½ tsp. Salt
1 clove garlic pressed ¼ tsp. Pepper
Tomatoes- chopped
Mozzarella cheese 1 cup
1/3 cup almonds
¼ cup parmesan cheese
Bacon bits
Dressing:
¼ cup oil 2tbsp. Lemon juice
2 tbsp. Rice vinegar ½ tsp. Salt
1 clove garlic pressed ¼ tsp. Pepper
Chicken Enchilada Soup
Cooked chicken – shredded or finely chopped to taste
I use @ 4 breasts for half recipe
10 cups chicken broth****
4 cups grated Colby jack cheese
2- 28oz. Cans Green chili enchilada sauce
4- 8oz. Tomato sauce
1 tsp. Garlic powder
8 Tbsp. Corn starch
Dissolve cornstarch in 2 cups of broth.
Combine all ingredients in pan. \Bring to a boil, cook until it begins to thicken.
Serve with diced tomatoes, additional cheese, sour cream and chips.
I use @ 4 breasts for half recipe
10 cups chicken broth****
4 cups grated Colby jack cheese
2- 28oz. Cans Green chili enchilada sauce
4- 8oz. Tomato sauce
1 tsp. Garlic powder
8 Tbsp. Corn starch
Dissolve cornstarch in 2 cups of broth.
Combine all ingredients in pan. \Bring to a boil, cook until it begins to thicken.
Serve with diced tomatoes, additional cheese, sour cream and chips.
Black Forest Cake
1 chocolate cake mix
1can cherry pie filling
2 eggs
1 tbsp. Almond extract
Mix all ingredients together and bake as directed.
Frost with chocolate frosting
1can cherry pie filling
2 eggs
1 tbsp. Almond extract
Mix all ingredients together and bake as directed.
Frost with chocolate frosting
Whole Wheat Pancakes (using wheat from food storage)
1cup milk
1 cup uncooked, ungrounded wheat
Blend in blender for 5 minutes
Add:
2 eggs 2tsp. Baking soda 2 Tbsp. Honey
2Tbsp. Oil ½ tsp. Salt
Blend on low for 2 more minutes
1 cup uncooked, ungrounded wheat
Blend in blender for 5 minutes
Add:
2 eggs 2tsp. Baking soda 2 Tbsp. Honey
2Tbsp. Oil ½ tsp. Salt
Blend on low for 2 more minutes
Cheesy Spinach Pinwheels
1 can refrigerated Crescent Rolls
1/3 c. spreadable gourmet cheese with garlic and herbs
4 slices- thinly sliced ham
¼ c. spinach leaves
Preheat oven to 375
Separate dough into 4 rectangles, press seams to separate
Spread each rectangle with about 1 ½ tbsp cheese.
Top with a slice of ham and spinach.
Starting at the short side, roll up each rectangle.Cut each roll into 4 pieces.
Place slices on a cookie sheet and bake 12-15 minutes or until golden brown.
1/3 c. spreadable gourmet cheese with garlic and herbs
4 slices- thinly sliced ham
¼ c. spinach leaves
Preheat oven to 375
Separate dough into 4 rectangles, press seams to separate
Spread each rectangle with about 1 ½ tbsp cheese.
Top with a slice of ham and spinach.
Starting at the short side, roll up each rectangle.Cut each roll into 4 pieces.
Place slices on a cookie sheet and bake 12-15 minutes or until golden brown.
Chicken Pineapple and Rice
2 cups cooked rice
2 cups cooked chicken
1 can pineapple chunks drained
½ c. celery diced
1-2 can cream of mushroom soup
1 c. shredded cheddar cheese
Combine all ingredients. Put into baking dish and bake for 20 minutes or until heated through. At 350 degrees
2 cups cooked chicken
1 can pineapple chunks drained
½ c. celery diced
1-2 can cream of mushroom soup
1 c. shredded cheddar cheese
Combine all ingredients. Put into baking dish and bake for 20 minutes or until heated through. At 350 degrees
Crock Pot Beef Stroganoff
2 lbs. Stew meat
1 can Cream of Mushroom soup
1 envelope onion soup mix
Fresh mushrooms (optional)
Green pepper (optional)
½ can water
1 cup sour cream
Put all ingredients (except sour cream) in crock pot and stir. Cook on low all day. Add Sour cream to thicken just before serving.
Serve over mashed potatoes or noodles
1 can Cream of Mushroom soup
1 envelope onion soup mix
Fresh mushrooms (optional)
Green pepper (optional)
½ can water
1 cup sour cream
Put all ingredients (except sour cream) in crock pot and stir. Cook on low all day. Add Sour cream to thicken just before serving.
Serve over mashed potatoes or noodles
Applebee’s Oriental Salad
3 cups romaine lettuce
1-2 cups Napa cabbage shredded
Chopped green onion
Shredded carrots
Chow mien noodles
Sliced almonds
Chicken tenders cooked and sliced
Dressing:
6 Tbsp. Honey 2 tsp. Grey poupon mustard
3 Tbsp. Rice wine Vinager ¼ tsp. Sesame oil
½ c. Mayo
1-2 cups Napa cabbage shredded
Chopped green onion
Shredded carrots
Chow mien noodles
Sliced almonds
Chicken tenders cooked and sliced
Dressing:
6 Tbsp. Honey 2 tsp. Grey poupon mustard
3 Tbsp. Rice wine Vinager ¼ tsp. Sesame oil
½ c. Mayo
Fiesta Chicken Salad
1 package Kraft Mac and Cheese
1 ½ c. cooked chicken
½ c. sandwich spread
½ c. celery
¼ c. green onion chopped
Prepare macaroni and cheese as directed on box. Add the rest of the ingredients. Mix well. Chill. Serve on a bed of lettuce, with chopped tomatoes, avocados, and Frito chips.
1 ½ c. cooked chicken
½ c. sandwich spread
½ c. celery
¼ c. green onion chopped
Prepare macaroni and cheese as directed on box. Add the rest of the ingredients. Mix well. Chill. Serve on a bed of lettuce, with chopped tomatoes, avocados, and Frito chips.
Root Beer Chicken
8 chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup Diet Root beer
1 cup ketchup
1/4 cup fresh lemon juice
3 tablespoons Worcestershire sauce
3 tablespoons brown sugar twin
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Preheat the oven to 350°F. Coat a 9" x 13" baking dish with nonstick cooking spray. Place the chicken pieces in the baking dish. Season with the salt and pepper. Bake for 45 to 50 minutes, or until no pink remains in the chicken and the juices run clear.
In a medium saucepan, combine the remaining ingredients; mix well and bring to a boil over medium heat, stirring occasionally. Reduce the heat to medium-low and simmer for 20 minutes until reduced by half.
Preheat the grill to medium heat. Coat the chicken with the sauce and grill for 5 minutes per side, basting frequently with the remaining sauce. Serve with the remaining sauce for dipping.
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup Diet Root beer
1 cup ketchup
1/4 cup fresh lemon juice
3 tablespoons Worcestershire sauce
3 tablespoons brown sugar twin
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Preheat the oven to 350°F. Coat a 9" x 13" baking dish with nonstick cooking spray. Place the chicken pieces in the baking dish. Season with the salt and pepper. Bake for 45 to 50 minutes, or until no pink remains in the chicken and the juices run clear.
In a medium saucepan, combine the remaining ingredients; mix well and bring to a boil over medium heat, stirring occasionally. Reduce the heat to medium-low and simmer for 20 minutes until reduced by half.
Preheat the grill to medium heat. Coat the chicken with the sauce and grill for 5 minutes per side, basting frequently with the remaining sauce. Serve with the remaining sauce for dipping.
Minestrone Soup
¼ c. olive oil (must use olive oil)
1 medium onion sliced
2 cloves garlic minced
2 carrots sliced
2 stalks celery sliced
1 20 oz. Can stewed tomatoes (Italian style)
2 can chicken broth
2 tsp. Basil
21 tsp. Oregano
1tsp.salt
¼ tsp. Pepper
1 can kidney bean drained
1 van green beans drained
2 cups shredded red cabbage
1 zucchini chopped
½ cup uncooked noodles (mini shells)
Heat Oil. Add onions, carrots, garlic, and celery. Cook till onion is soft. Add tomatoes, chicken broth and spices. Simmer 20 minutes. Add macaroni and cook 10 minutes more. Add zucchini and cabbage. Cook for 5 m minutes. Add beans and cook until noodles are done.
Serve with fresh parmesan cheese and crusty bread.
1 medium onion sliced
2 cloves garlic minced
2 carrots sliced
2 stalks celery sliced
1 20 oz. Can stewed tomatoes (Italian style)
2 can chicken broth
2 tsp. Basil
21 tsp. Oregano
1tsp.salt
¼ tsp. Pepper
1 can kidney bean drained
1 van green beans drained
2 cups shredded red cabbage
1 zucchini chopped
½ cup uncooked noodles (mini shells)
Heat Oil. Add onions, carrots, garlic, and celery. Cook till onion is soft. Add tomatoes, chicken broth and spices. Simmer 20 minutes. Add macaroni and cook 10 minutes more. Add zucchini and cabbage. Cook for 5 m minutes. Add beans and cook until noodles are done.
Serve with fresh parmesan cheese and crusty bread.
Moist Enchilidas
1 can refried beans
1/2 pkg. Enchilada seasoning mix
1 can tomato soup
1 can cream of mushroom soup
1 can water
1 pound ground beef
flour tortillas
cheddar cheese
chopped onion
cook the meat with the onion. Add the can of refried beans. Mix the enchilada sauce and soups.
Spoon some meat and a little sauce in each tortilla with some cheese. Roll them and place in pan seam side down.
Pour the remaining sauce and some more cheese on top. Cover with foil. Cook at 350 till heated
through and bubbly.
*** I like to bake without the sauce on top until the tortillas begin to brown, then add sauce and cheese until done.*****
1/2 pkg. Enchilada seasoning mix
1 can tomato soup
1 can cream of mushroom soup
1 can water
1 pound ground beef
flour tortillas
cheddar cheese
chopped onion
cook the meat with the onion. Add the can of refried beans. Mix the enchilada sauce and soups.
Spoon some meat and a little sauce in each tortilla with some cheese. Roll them and place in pan seam side down.
Pour the remaining sauce and some more cheese on top. Cover with foil. Cook at 350 till heated
through and bubbly.
*** I like to bake without the sauce on top until the tortillas begin to brown, then add sauce and cheese until done.*****
Chicken Tortilla Soup
4-5 chicken breast shredded
7 cups chicken broth
2 cans pinto beans
1 can black bean
2 cans corn
1 chopped onion
1 pkg dry taco seasoning mix
1 pkg dry Ranch dressign mix
1 10oz. can Rotel tomato
Combine all ingredients, bring to a boil.Simmer for 1 hour.
Add sour cream, shredded cheese, and chips to your bowl if you want. We had
it with corn bread.
7 cups chicken broth
2 cans pinto beans
1 can black bean
2 cans corn
1 chopped onion
1 pkg dry taco seasoning mix
1 pkg dry Ranch dressign mix
1 10oz. can Rotel tomato
Combine all ingredients, bring to a boil.Simmer for 1 hour.
Add sour cream, shredded cheese, and chips to your bowl if you want. We had
it with corn bread.
Cucumber sandwiches
French baguette
Sliced cucumbers
8 oz cream cheese
½ cup mayo
½ packet of Italian dressing
½ tsp dill seasoning
Mix last 3 ingredients and put on sliced bread. Top with a cucumber.
Sliced cucumbers
8 oz cream cheese
½ cup mayo
½ packet of Italian dressing
½ tsp dill seasoning
Mix last 3 ingredients and put on sliced bread. Top with a cucumber.
Chili- one pot
1 Cup chopped celery
1 Cup chopped onion (I used dehydrated)
1 Pound extra lean ground turkey (Iuse ground beef too)
Brown and sauté the first 3 ingredients (do this in a nonstick pan, do not add oil)
Add:
1 packet Hidden Valley Ranch Salad Dressing Mix, dry
1 packet Chili Seasoning mix
1 small can diced green chilies (do not drain)
1 Tablespoon ground cumin
1 Tablespoon minced garlic
1 Teaspoon salt
1 Teaspoon pepper
1 can chopped or pureed Stewed tomatoes (do not drain)
4 cans of a variety of beans (black, navy, pinto, white etc.) (do not drain)
4 cups of water (We like thick chili, so I only used one can of water, by using one of the bean
cans, you may want more or less)
Simmer for half an hour. (don’t add any extra water until the chili has simmered for a while as it does get a little thinner as it cooks)
1 Cup of chili = 2 points for Weight Watchers
1 Cup chopped onion (I used dehydrated)
1 Pound extra lean ground turkey (Iuse ground beef too)
Brown and sauté the first 3 ingredients (do this in a nonstick pan, do not add oil)
Add:
1 packet Hidden Valley Ranch Salad Dressing Mix, dry
1 packet Chili Seasoning mix
1 small can diced green chilies (do not drain)
1 Tablespoon ground cumin
1 Tablespoon minced garlic
1 Teaspoon salt
1 Teaspoon pepper
1 can chopped or pureed Stewed tomatoes (do not drain)
4 cans of a variety of beans (black, navy, pinto, white etc.) (do not drain)
4 cups of water (We like thick chili, so I only used one can of water, by using one of the bean
cans, you may want more or less)
Simmer for half an hour. (don’t add any extra water until the chili has simmered for a while as it does get a little thinner as it cooks)
1 Cup of chili = 2 points for Weight Watchers
Creamy Italian Chicken
5-6 chicken breast or as much as you need
2 packets of Italian Seasoning
1 cube butter (or a little less if want to)I used about ½ cube
1 8 oz. cream cheese
1 can cream of chicken soup
6-8 oz. sour cream
Rice
In crock pot add chicken, Italian Seasoning, and butter. Let cook low 4-5 hours.
When done shred chicken and add cream cheese, sour cream and soup. Let cook until all melted.
Serve over rice or noodles.
2 packets of Italian Seasoning
1 cube butter (or a little less if want to)I used about ½ cube
1 8 oz. cream cheese
1 can cream of chicken soup
6-8 oz. sour cream
Rice
In crock pot add chicken, Italian Seasoning, and butter. Let cook low 4-5 hours.
When done shred chicken and add cream cheese, sour cream and soup. Let cook until all melted.
Serve over rice or noodles.
Broccoli Chicken Casserole
3 chicken breasts 1 Tbsp. lemon juice
1 bunch broccoli, steamed ¼ to ½ tsp. curry powder
2 cans cream of chicken soup 2 cups grated cheddar cheese
1 cup of mayonnaise 3 cups noodles, cooked
Layer in a 9x13 pan, noodles, chicken, and broccoli.
Mix the other ingredients together. Pour over top. Bake at 350 degrees for 30 min
1 bunch broccoli, steamed ¼ to ½ tsp. curry powder
2 cans cream of chicken soup 2 cups grated cheddar cheese
1 cup of mayonnaise 3 cups noodles, cooked
Layer in a 9x13 pan, noodles, chicken, and broccoli.
Mix the other ingredients together. Pour over top. Bake at 350 degrees for 30 min
Cilanto Lime Rice
1 cup uncooked white rice
2 cups chicken broth
2 Tbsp lime juice-divided
1/2 tsp garlic powder
1 Tbsp minced onion dried
Pinch of salt
Cilantro
Green enchilada sauce
Bring to boil, cover and reduce heat to low. Cook for 15 minutes. When finished ad 1/4 - 1/2 cup chopped cilantro, another Tbsp. lime juice and 1/2 cup green enchilada sauce. Stir and serve warm in burritos or on the side.
2 cups chicken broth
2 Tbsp lime juice-divided
1/2 tsp garlic powder
1 Tbsp minced onion dried
Pinch of salt
Cilantro
Green enchilada sauce
Bring to boil, cover and reduce heat to low. Cook for 15 minutes. When finished ad 1/4 - 1/2 cup chopped cilantro, another Tbsp. lime juice and 1/2 cup green enchilada sauce. Stir and serve warm in burritos or on the side.
Pork Barbocoa
1 pork loin roast (this recipe based on 2.5 - 3 lbs.)
1/2 cup dark brown sugar or regular if thats all you have
1/2 cup Worcestershire Sauce
1/2 tsp. dried oregano
1/2 tsp. powdered ginger
1 tsp sea salt
1 tsp chili powder
1 tsp garlic powder
1-2 Tbsp minced onion
Slow cook above ingredients in a crock pot for 8 hours. When finished cooking, shred pork, add 1 regular size can prepaired red enchilada sauce and another 1/2 cup brown sugar. Mix and allow to stay warm in crock pot. Freezes well. Serve with Lime Cilantro rice.
1/2 cup dark brown sugar or regular if thats all you have
1/2 cup Worcestershire Sauce
1/2 tsp. dried oregano
1/2 tsp. powdered ginger
1 tsp sea salt
1 tsp chili powder
1 tsp garlic powder
1-2 Tbsp minced onion
Slow cook above ingredients in a crock pot for 8 hours. When finished cooking, shred pork, add 1 regular size can prepaired red enchilada sauce and another 1/2 cup brown sugar. Mix and allow to stay warm in crock pot. Freezes well. Serve with Lime Cilantro rice.
Tomatillo Rach Dressing
3/4 C buttermilk 1 clove garlic
1 4 oz can gr chilies 2 fresh jalapenos
1/3-1/2 C chopped fresh cilantro 1 tsp salt
1 sm tomatillo, husk removed dash tobasco
1/2 tsp lime juice pinch of brown sugar
dash red pepper Ranch pwd dressing mix
1 C mayo
**Combine all ingredients except for Ranch
in a blender. Stir in Ranch w/ wire wisk.
1 4 oz can gr chilies 2 fresh jalapenos
1/3-1/2 C chopped fresh cilantro 1 tsp salt
1 sm tomatillo, husk removed dash tobasco
1/2 tsp lime juice pinch of brown sugar
dash red pepper Ranch pwd dressing mix
1 C mayo
**Combine all ingredients except for Ranch
in a blender. Stir in Ranch w/ wire wisk.
Oreo Fudge Ice Cream Cake
½ cup hot fudge topping, warmed
1 tub (8oz) Cool Whip- thawed and divided
1 package (4 serving size) Chocolate Instant Pudding
8 Oreo cookies shopped up (about 1 cup)
12 vanilla ice cream sandwiches
Pour the fudge topping into a medium bowl. Add 1 cup of the whipped topping; stir with a wire whisk until well blended. Add dry pudding mix; stir 2 minutes or until well blended .Gently fold in the cookies.
Arrange 4 of the ice cream sandwiches side by side on a 24 inch piece of foil. Top with half of the whipped topping mixture. Repeat layers. Top with the remaining 4 ice cream sandwiches. Frost top and sides of dessert with the remaining whipped topping. Bring up the foil sides. Fold loosely.
Freeze at least 4 hours before serving.
1 tub (8oz) Cool Whip- thawed and divided
1 package (4 serving size) Chocolate Instant Pudding
8 Oreo cookies shopped up (about 1 cup)
12 vanilla ice cream sandwiches
Pour the fudge topping into a medium bowl. Add 1 cup of the whipped topping; stir with a wire whisk until well blended. Add dry pudding mix; stir 2 minutes or until well blended .Gently fold in the cookies.
Arrange 4 of the ice cream sandwiches side by side on a 24 inch piece of foil. Top with half of the whipped topping mixture. Repeat layers. Top with the remaining 4 ice cream sandwiches. Frost top and sides of dessert with the remaining whipped topping. Bring up the foil sides. Fold loosely.
Freeze at least 4 hours before serving.
Chicken Pot Pie
1 package 10 oz. Frozen peas and carrots
1 can whole new potatoes- diced
1/3 c. butter
1/3 c. flour
1/3 c. onion
½ teaspoon salt
¼ teaspoon pepper
1 can chicken broth
2/3 c. milk
3 cups cooked chicken
Melt butter in a pan; add onions and sauté a few minutes. Stir in flour, salt and pepper. Cook until bubbly. Stir in broth and milk. Heat until boiling. Boil for a minute. Stir in chicken and veggies.
Pour into a pie crust
Bake at 450 degrees for 25 minutes or until crust is golden brown.
Let sit for 10 minutes before you cut and enjoy!!!!
1 can whole new potatoes- diced
1/3 c. butter
1/3 c. flour
1/3 c. onion
½ teaspoon salt
¼ teaspoon pepper
1 can chicken broth
2/3 c. milk
3 cups cooked chicken
Melt butter in a pan; add onions and sauté a few minutes. Stir in flour, salt and pepper. Cook until bubbly. Stir in broth and milk. Heat until boiling. Boil for a minute. Stir in chicken and veggies.
Pour into a pie crust
Bake at 450 degrees for 25 minutes or until crust is golden brown.
Let sit for 10 minutes before you cut and enjoy!!!!
Lasanga Roll Ups
Sauce-
1 lb ground beef
1 onion, chopped
4 cloves garlic, minced
4 c. Spaghetti sauce
Filling-
2 c. cottage cheese
1/2 cup grated parmesan cheese
1 egg (lightly beaten)
1 Tbsp. parsley
1/2 tsp onion powder
1/4 tsp. garlic powder
salt & pepper, to taste
9 lasagna noodles (cooked)
1 c. shredded mozzarella cheese
In a large skillet cook ground beef, onion and garlic until the beef is no longer pink. Drain any excess fat from the pan. Add spaghetti sauce and simmer for about 15 minutes. Spread half of the meat sauce on the bottom of a glass baking dish. In a bowl combine cottage cheese, parmesan cheese, egg, parsley, onion powder, garlic powder, salt and pepper. Spread a little of the cheese mixture evenly over each lasagna noodle.
Roll up and place seam side down in rows in the baking dish. Top with remaining sauce. Bake in the oven at 375 degrees for 30-35 minutes. About 5 minutes before the dish is finished cooking remove from the oven and top with shredded mozzarella cheese. Return to oven and cook until cheese has melted.
1 lb ground beef
1 onion, chopped
4 cloves garlic, minced
4 c. Spaghetti sauce
Filling-
2 c. cottage cheese
1/2 cup grated parmesan cheese
1 egg (lightly beaten)
1 Tbsp. parsley
1/2 tsp onion powder
1/4 tsp. garlic powder
salt & pepper, to taste
9 lasagna noodles (cooked)
1 c. shredded mozzarella cheese
In a large skillet cook ground beef, onion and garlic until the beef is no longer pink. Drain any excess fat from the pan. Add spaghetti sauce and simmer for about 15 minutes. Spread half of the meat sauce on the bottom of a glass baking dish. In a bowl combine cottage cheese, parmesan cheese, egg, parsley, onion powder, garlic powder, salt and pepper. Spread a little of the cheese mixture evenly over each lasagna noodle.
Roll up and place seam side down in rows in the baking dish. Top with remaining sauce. Bake in the oven at 375 degrees for 30-35 minutes. About 5 minutes before the dish is finished cooking remove from the oven and top with shredded mozzarella cheese. Return to oven and cook until cheese has melted.
Chicken Azteca
(Makes 10-12 servings)
2 (15 oz) cans black beans, rinsed and drained
4 cups frozen corn
2 garlic cloves, minced
1 tsp. ground cumin
1/2 tsp. onion powder
2 cups Pace salsa, divided (we used the black bean and corn salsa)
Tabasco sauce (or any other hot sauce), to taste.. (**optional.. this isn't part of the original recipe but we added it for an added kick)
10 skinless, boneless chicken breast halves
2 (8 oz) pkgs. cream cheese, cubed
cooked rice (I made a Spanish rice of sorts by adding a little tomato sauce, cumin, onion, and garlic powder to the rice while cooking. I didn't spice it up a lot... I didn't want it to overpower the flavor of the chicken)
shredded cheddar cheese
Combine beans, corn, garlic, cumin and 1/2 of the salsa in slow cooker. Arrange chicken breasts over top. Pour remaining salsa (and optional hot sauce) over top of chicken. Cover. Cook on high 2-3 hours or on low 4-6 hours. Remove chicken and cut into bite size pieces. Return to crockpot. Stir in cream cheese. Cook on high until it melts. Spoon chicken and sauce over cooked rice. Top with cheese.
2 (15 oz) cans black beans, rinsed and drained
4 cups frozen corn
2 garlic cloves, minced
1 tsp. ground cumin
1/2 tsp. onion powder
2 cups Pace salsa, divided (we used the black bean and corn salsa)
Tabasco sauce (or any other hot sauce), to taste.. (**optional.. this isn't part of the original recipe but we added it for an added kick)
10 skinless, boneless chicken breast halves
2 (8 oz) pkgs. cream cheese, cubed
cooked rice (I made a Spanish rice of sorts by adding a little tomato sauce, cumin, onion, and garlic powder to the rice while cooking. I didn't spice it up a lot... I didn't want it to overpower the flavor of the chicken)
shredded cheddar cheese
Combine beans, corn, garlic, cumin and 1/2 of the salsa in slow cooker. Arrange chicken breasts over top. Pour remaining salsa (and optional hot sauce) over top of chicken. Cover. Cook on high 2-3 hours or on low 4-6 hours. Remove chicken and cut into bite size pieces. Return to crockpot. Stir in cream cheese. Cook on high until it melts. Spoon chicken and sauce over cooked rice. Top with cheese.
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