3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Sweetened Condensed Milk
Dash salt
1 1/2 tsp vanilla extract
Line 8 or 9 inch square pan with foil, extending foil over edges of pan. Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in vanilla. Spread evenly into prepared pan. Chill 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.
Chocolate Chocolate Chip
1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 tsp vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 tsp baking soda
1/4 tsp salt
2 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
1 1/2 cups white sugar
2 eggs
2 tsp vanilla extract
2 cups all-purpose flour
2/3 cup cocoa powder
3/4 tsp baking soda
1/4 tsp salt
2 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Aloha Cookies
1/2 cup sugar
1 cup brown sugar
1 cup shortening
2 eggs
2 cups & 1/2 tsp flour
1 tsp baking soda
1 tsp salt
1 tsp vanilla
1 cup oatmeal
1/2 cup white chocolate chips
1/2 cup coconut
1/2 cup macadamia nuts
Put the sugar and brown sugar together and mix. Then add the shortening and mix that all together good. Then add the eggs and mix really well. Then sift in the flour, baking soda and salt. Mix, Mix, Mix. Then add the vanilla and mix again. Then add the oatmeal, chocolate chips, and nuts and mix AGAIN. I swear all this mixing makes these the best. Bake at 350 for 7 minutes until light golden brown. Let them sit on the rack for about an hour before eating. If you eat one before they will seem like they are not done. Just be patient.
1 cup brown sugar
1 cup shortening
2 eggs
2 cups & 1/2 tsp flour
1 tsp baking soda
1 tsp salt
1 tsp vanilla
1 cup oatmeal
1/2 cup white chocolate chips
1/2 cup coconut
1/2 cup macadamia nuts
Put the sugar and brown sugar together and mix. Then add the shortening and mix that all together good. Then add the eggs and mix really well. Then sift in the flour, baking soda and salt. Mix, Mix, Mix. Then add the vanilla and mix again. Then add the oatmeal, chocolate chips, and nuts and mix AGAIN. I swear all this mixing makes these the best. Bake at 350 for 7 minutes until light golden brown. Let them sit on the rack for about an hour before eating. If you eat one before they will seem like they are not done. Just be patient.
Toffee Cookies
1 cup real butter, softened
1 Cup brown sugar, light
1 Cup white granulated sugar
1 tsp vanilla
2 eggs
2 Cups all purpose flour
1/4 tsp salt
1/4 tsp baking soda
1 bag toffee candy bits
1 Cup chocolate chips
1 Cup oatmeal
1 Cup flaked coconut
1 Cup chopped almonds
Preheat oven to 350. Cream the butter, sugar and vanilla. Beat the eggs slightly then add to butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix well. Mix in toffee bits, chocolate chips, oatmeal, coconut and nuts until just combined. Drop dough by the teaspoonful onto an prepared baking sheet and bake for 10-12 minutes or until edges are just golden brown.
1 Cup brown sugar, light
1 Cup white granulated sugar
1 tsp vanilla
2 eggs
2 Cups all purpose flour
1/4 tsp salt
1/4 tsp baking soda
1 bag toffee candy bits
1 Cup chocolate chips
1 Cup oatmeal
1 Cup flaked coconut
1 Cup chopped almonds
Preheat oven to 350. Cream the butter, sugar and vanilla. Beat the eggs slightly then add to butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix well. Mix in toffee bits, chocolate chips, oatmeal, coconut and nuts until just combined. Drop dough by the teaspoonful onto an prepared baking sheet and bake for 10-12 minutes or until edges are just golden brown.
Paula Deen's Pumpkin Bars
4 eggs
1 – 2/3 cups granulated sugar
1 cup oil
One 15 ounce can pumpkin
2 cups sifted all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp salt
1 tsp baking soda
Preheat oven to 350 degrees. Combine the eggs, sugar, oil, and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt, and baking soda. Add the dry ingredients to the pumpkin mixture and mix until the batter is smooth. Spread the batter in a prepared 13 by 10 inch baking pan or muffin tins. Bake for about 30 minutes. Let cool completely before frosting.
ICING
One pkg. cream cheese, softened
1/2 cup (1 stick) butter
2 cups sifted confectioners’ sugar
1 tsp vanilla extract
Combine the cream cheese and butter until smooth. Add the sugar and mix at low speed until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
1 – 2/3 cups granulated sugar
1 cup oil
One 15 ounce can pumpkin
2 cups sifted all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp salt
1 tsp baking soda
Preheat oven to 350 degrees. Combine the eggs, sugar, oil, and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt, and baking soda. Add the dry ingredients to the pumpkin mixture and mix until the batter is smooth. Spread the batter in a prepared 13 by 10 inch baking pan or muffin tins. Bake for about 30 minutes. Let cool completely before frosting.
ICING
One pkg. cream cheese, softened
1/2 cup (1 stick) butter
2 cups sifted confectioners’ sugar
1 tsp vanilla extract
Combine the cream cheese and butter until smooth. Add the sugar and mix at low speed until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.
White Honey Bread
2 packages (1/4 ounce each) active dry yeast
2-1/2 cups warm water (110° to 115°)
1/2 cup butter, melted
1/2 cup honey
2 eggs
3 teaspoons salt
8 to 9 cups all-purpose flour
In a large bowl, dissolve yeast in warm water. Add the butter, honey, eggs, salt and 4 cups flour. Beat on medium for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled; about 1 hour. Punch dough down. Divide into thirds. Shape into loaves. Place in three greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves (16 slices each).
2-1/2 cups warm water (110° to 115°)
1/2 cup butter, melted
1/2 cup honey
2 eggs
3 teaspoons salt
8 to 9 cups all-purpose flour
In a large bowl, dissolve yeast in warm water. Add the butter, honey, eggs, salt and 4 cups flour. Beat on medium for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled; about 1 hour. Punch dough down. Divide into thirds. Shape into loaves. Place in three greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves (16 slices each).
Chicken Noodle Soup
1 Tbs. olive oil
2/3 cup onion, chopped
1/2 cup celery, chopped
2 boxes Swanson’s chicken broth
2 chicken breast, cooked & diced
1 – 2 cups of sea shell noodles
4 carrots (sliced)
1/2 tsp. basil (dried)
1/2 tsp. oregano (dried)
2 tsp chicken paste or bullion
salt and pepper
In a large pot heat Olive Oil. Add in the celery and onions and cook until tender (5-6 minutes). Pour in chicken broth and add the chicken , sea shell noodles, carrots, basil, oregano, chicken paste (bullion), salt and pepper. Bring everything to a boil for about 5 minutes and then reduce the heat to a simmer for about 25 minutes.
2/3 cup onion, chopped
1/2 cup celery, chopped
2 boxes Swanson’s chicken broth
2 chicken breast, cooked & diced
1 – 2 cups of sea shell noodles
4 carrots (sliced)
1/2 tsp. basil (dried)
1/2 tsp. oregano (dried)
2 tsp chicken paste or bullion
salt and pepper
In a large pot heat Olive Oil. Add in the celery and onions and cook until tender (5-6 minutes). Pour in chicken broth and add the chicken , sea shell noodles, carrots, basil, oregano, chicken paste (bullion), salt and pepper. Bring everything to a boil for about 5 minutes and then reduce the heat to a simmer for about 25 minutes.
Creamy Italian Chicken
4- 6 chicken breasts
1 dry packet Italian Dressing Mix
2 cans cream of Chicken Soup
1 (8 oz) package cream cheese, softened
Put chicken breasts in crock pot. Sprinkle with dry Italian dressing mix. Mix cream cheese and soup in separate bowl. Pour over chicken. Cook on low all day ( 6 - 8 hours). Serve over rice or noodles. (Add milk if needed to thin sauce out)
1 dry packet Italian Dressing Mix
2 cans cream of Chicken Soup
1 (8 oz) package cream cheese, softened
Put chicken breasts in crock pot. Sprinkle with dry Italian dressing mix. Mix cream cheese and soup in separate bowl. Pour over chicken. Cook on low all day ( 6 - 8 hours). Serve over rice or noodles. (Add milk if needed to thin sauce out)
Pizza Dough
1 package (1/4 ounce) active dry yeast
3/4 cup warm milk (110° to 115°)
1 tbsp honey
2 cups bread flour
In a large bowl, dissolve yeast in warm milk. Stir in honey until well blended. Add flour one cup at a time. Beat until smooth to form a soft dough. Turn onto a floured surface; knead until smooth and elastic; about 5 minutes. Use to make pizza, Stromboli, calzones, etc. Bake at 400 degrees for 10 – 15 minutes until lightly brown.
3/4 cup warm milk (110° to 115°)
1 tbsp honey
2 cups bread flour
In a large bowl, dissolve yeast in warm milk. Stir in honey until well blended. Add flour one cup at a time. Beat until smooth to form a soft dough. Turn onto a floured surface; knead until smooth and elastic; about 5 minutes. Use to make pizza, Stromboli, calzones, etc. Bake at 400 degrees for 10 – 15 minutes until lightly brown.
Cream Cheese Whipped Frosting
1 8oz. package cream cheese, softened
1 cup white sugar
1 tsp. vanilla
1 1/2 cups heavy cream
Beat the cream cheese, sugar and vanilla together until smooth.
In another bowl, whip the heavy cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture.
by The Recipe Link
1 cup white sugar
1 tsp. vanilla
1 1/2 cups heavy cream
Beat the cream cheese, sugar and vanilla together until smooth.
In another bowl, whip the heavy cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture.
by The Recipe Link
Yummy Crockpot Teriyaki
3 - 4 lbs. pork roast or chicken breast (or beef)
1 cup brown sugar
1/3 cup unsweetened apple juice
1/3 soy sauce
1/2 tsp salt
1/4 tsp pepper
2 tbsp cornstarch
3 tbsp cold water
Cut roast in half & rub with brown sugar. Place roast in crockpot. Pour apple juice and soy sauce over roast (or chicken). Season with salt and pepper. Cover and cook on low for 6 hours til tender.
Remove meat, cover, and let stand for 15 minutes. Meanwhile, strain the juices and return them to the crockpot. Combine the cornstarch and water until smooth. Whisk that into the crockpot. Cover and cook on high for 15 minutes. Slice the meat and serve with the gravy. Yield 6 - 8 servings.
by Recipe Zaar
1 cup brown sugar
1/3 cup unsweetened apple juice
1/3 soy sauce
1/2 tsp salt
1/4 tsp pepper
2 tbsp cornstarch
3 tbsp cold water
Cut roast in half & rub with brown sugar. Place roast in crockpot. Pour apple juice and soy sauce over roast (or chicken). Season with salt and pepper. Cover and cook on low for 6 hours til tender.
Remove meat, cover, and let stand for 15 minutes. Meanwhile, strain the juices and return them to the crockpot. Combine the cornstarch and water until smooth. Whisk that into the crockpot. Cover and cook on high for 15 minutes. Slice the meat and serve with the gravy. Yield 6 - 8 servings.
by Recipe Zaar
Yummy Apple Dip
2 pkg. cream cheese, softened or whipped
1 cup brown sugar
½ cup caramel topping
Whip all ingredients together until fluffy. Serve with sliced apples and assorted fruit. Refrigerate leftovers.
1 cup brown sugar
½ cup caramel topping
Whip all ingredients together until fluffy. Serve with sliced apples and assorted fruit. Refrigerate leftovers.
Brooke's Salsa
1 can corn
1 can black beans, drained
3 large tomatoes, chopped
1 large avocados, chopped
2 Tbs chopped green onions
1 package dry Italian dressing
2 Tbs olive oil
1/4 cup white vinegar
3 Tbs water
In a large bowl mix corn, peas, tomatoes, avocados and onions. In another bowl mix the dry Italian dressing, olive oil, vinegar and water. Pour the dressing over the vegetable mixture and toss until evenly coated. Serve with tortilla chips.
*Best made the night before so the flavors can mix (keeping the avocado out until needed).
1 can black beans, drained
3 large tomatoes, chopped
1 large avocados, chopped
2 Tbs chopped green onions
1 package dry Italian dressing
2 Tbs olive oil
1/4 cup white vinegar
3 Tbs water
In a large bowl mix corn, peas, tomatoes, avocados and onions. In another bowl mix the dry Italian dressing, olive oil, vinegar and water. Pour the dressing over the vegetable mixture and toss until evenly coated. Serve with tortilla chips.
*Best made the night before so the flavors can mix (keeping the avocado out until needed).
"To laugh often and much; to win the respect of intelligent people and the affection of children; to earn the appreciation of honest critics and endure the betrayal of false friends; to appreciate beauty; to find the best in others; to leave the world a bit better, whether by a healthy child, a garden patch, or a redeemed social condition; to know even one life has breathed easier because you have lived. This is to have succeeded."
- Ralph Waldo Emerson
- Ralph Waldo Emerson
Monkey Pudding
2 1/2 cups milk
1 (6oz) box banana pudding
1 can sweetened condensed milk
1 container whipped topping
1/2 box of vanilla wafers
2 cups mini marshmallows (multi-colored)
Mix the milk, pudding mix, condensed milk, & 1/2 whipped topping until it thickens somewhat. Add in 1/2 the marshmallows. Put 1/2 the vanilla wafers on the bottom of your dish. Pour the pudding over the wafers. Add the rest of the whipped topping. Decorate with the leftover wafers and marshmallows. Refrigerate for at least 1 hour before serving.
1 (6oz) box banana pudding
1 can sweetened condensed milk
1 container whipped topping
1/2 box of vanilla wafers
2 cups mini marshmallows (multi-colored)
Mix the milk, pudding mix, condensed milk, & 1/2 whipped topping until it thickens somewhat. Add in 1/2 the marshmallows. Put 1/2 the vanilla wafers on the bottom of your dish. Pour the pudding over the wafers. Add the rest of the whipped topping. Decorate with the leftover wafers and marshmallows. Refrigerate for at least 1 hour before serving.
Malachi 3:3
There was a group of women in a Bible study on the book of Malachi. As they were studying chapter three, they came across verse three which says: "He will sit as a refiner and purifier of silver." (Malachi 3:3) This verse puzzled the women and they wondered what this statement meant about the character and nature of God.
One of the women offered to find out about the process of refining silver and get back to the group at their next Bible study. That week this woman called up a silver smith and made an appointment to watch him at work. She didn't mention anything about the reason for her interest in silver beyond her curiosity about the process of refining silver. As she watched the silver smith, he held a piece of silver over the fire and let it heat up. He explained that in refining silver, one needed to hold the silver in the middle of the fire where the flames were hottest as to burn away all the impurities. The woman thought about God holding us in such a hot spot--then she thought again about the verse, that he sits as a refiner and purifier of silver.
She asked the silver smith if it was true that he had to sit there in front of the fire the whole time the silver was being refined. The man answered that yes, he not only had to sit there holding the silver, but he had to keep his eyes on the silver the entire time it was in the fire. If the silver was left even a moment too long in the flames, it would be destroyed. The woman was silent for a moment. Then she asked the silver smith, "How do you know when the silver is fully refined?"
He smiled at her and answered, "Oh, that's easy--when I see my image in it."
If today you are feeling the heat of the fire, remember that God has His eye on you.
Author unknown
"Welcome To Holland" by Emily Pearl Kingsley
She writes:
I am often asked to describe the experience of raising a child with a disability - to try to help people who have not shared that unique experience to understand it, to imagine how it would feel.It's like this . . .
When you're going to have a baby, it's like planning a fabulous vacation trip - to Italy. You buy a bunch of guidebooks and make your wonderful plans. The Coliseum, the Michelangelo's David, the gondolas in Venice. You may learn some handy phrases in Italian. It's all very exciting. After months of eager anticipation, the day finally arrives. You pack your bags and off you go.
Several hours later, the plane lands. The stewardess comes and says, "Welcome to Holland." "Holland?" you say. "What do you mean Holland? I signed up for Italy! I'm supposed to be in Italy. All my life I've dreamed of going to Italy." But there's been a change in the flight plan. They've landed in Holland and there you must stay.The important thing is that they haven't taken you to a horrible, disgusting, filthy place full of pestilence, famine and disease. It's just a different place.
So you go out and buy new guidebooks. And you must learn a whole new language. And you will meet a whole new group of people you would never have met. It's just a different place.It's slower paced than Italy, less flashy than Italy. But after you've been there for a while and you catch your breath, you look around, and you begin to notice that Holland has windmills, Holland has tulips, Holland even has Rembrandts. But everyone you know is busy coming and going from Italy, and they're all bragging about what a wonderful time they had there. And for the rest of your life, you will say, "Yes, that's where I was supposed to go. That's what I had planned."
The pain of that will never go away, because the loss of that dream is a very significant loss. But if you spend your life mourning the fact that you didn't get to Italy, you will never be free to enjoy the very special, very lovely things about Holland.
I am often asked to describe the experience of raising a child with a disability - to try to help people who have not shared that unique experience to understand it, to imagine how it would feel.It's like this . . .
When you're going to have a baby, it's like planning a fabulous vacation trip - to Italy. You buy a bunch of guidebooks and make your wonderful plans. The Coliseum, the Michelangelo's David, the gondolas in Venice. You may learn some handy phrases in Italian. It's all very exciting. After months of eager anticipation, the day finally arrives. You pack your bags and off you go.
Several hours later, the plane lands. The stewardess comes and says, "Welcome to Holland." "Holland?" you say. "What do you mean Holland? I signed up for Italy! I'm supposed to be in Italy. All my life I've dreamed of going to Italy." But there's been a change in the flight plan. They've landed in Holland and there you must stay.The important thing is that they haven't taken you to a horrible, disgusting, filthy place full of pestilence, famine and disease. It's just a different place.
So you go out and buy new guidebooks. And you must learn a whole new language. And you will meet a whole new group of people you would never have met. It's just a different place.It's slower paced than Italy, less flashy than Italy. But after you've been there for a while and you catch your breath, you look around, and you begin to notice that Holland has windmills, Holland has tulips, Holland even has Rembrandts. But everyone you know is busy coming and going from Italy, and they're all bragging about what a wonderful time they had there. And for the rest of your life, you will say, "Yes, that's where I was supposed to go. That's what I had planned."
The pain of that will never go away, because the loss of that dream is a very significant loss. But if you spend your life mourning the fact that you didn't get to Italy, you will never be free to enjoy the very special, very lovely things about Holland.
Italian Easter Bread
3 to 3-1/2 cups all-purpose flour
1/4 cup sugar
1 pkg (1/4 ounce) active dry yeast
1 tsp salt
2/3 cup warm milk (120° to 130°)
2 Tbsp butter, softened
7 eggs
1/2 cup chopped mixed candied fruit
1/4 cup chopped blanched almonds
1/2 tsp aniseed
Vegetable oil
In a bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on medium. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high. Stir in fruit, nuts and aniseed; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. If desired, dye remaining eggs (leave them uncooked); lightly rub with oil. Punch dough down. Divide in half; roll each piece into a 24-in. rope. Loosely twist ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack.
A Taste of Home Recipe
1/4 cup sugar
1 pkg (1/4 ounce) active dry yeast
1 tsp salt
2/3 cup warm milk (120° to 130°)
2 Tbsp butter, softened
7 eggs
1/2 cup chopped mixed candied fruit
1/4 cup chopped blanched almonds
1/2 tsp aniseed
Vegetable oil
In a bowl, combine 1 cup flour, sugar, yeast and salt. Add milk and butter; beat 2 minutes on medium. Add 2 eggs and 1/2 cup flour; beat 2 minutes on high. Stir in fruit, nuts and aniseed; mix well. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. If desired, dye remaining eggs (leave them uncooked); lightly rub with oil. Punch dough down. Divide in half; roll each piece into a 24-in. rope. Loosely twist ropes and tuck eggs into openings. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 30-35 minutes or until golden brown. Remove from pan; cool on a wire rack.
A Taste of Home Recipe
Military Wives Prayer
Dear Lord,
Give me the greatness of heart to see the difference between duty and his love for me.
Give me understanding that I may know, when duty calls him he must go.
Give me a task to do each day, to fill the time when he's away.
And Lord, when he's in a foreign land, keep him safe in your loving hand.
And Lord, when duty is in the field, please protect him and be his shield.
And Lord, when deployment is so long, please stay with me and keep me strong.
Amen.
Give me the greatness of heart to see the difference between duty and his love for me.
Give me understanding that I may know, when duty calls him he must go.
Give me a task to do each day, to fill the time when he's away.
And Lord, when he's in a foreign land, keep him safe in your loving hand.
And Lord, when duty is in the field, please protect him and be his shield.
And Lord, when deployment is so long, please stay with me and keep me strong.
Amen.
~Author Unknown~
Month of moving
We just completed a major cross country move last month. Sorry about not posting last month - kinda busy. I thought this month I would think up some fun ideas about traveling/moving with kids. I will get back to ya soon with that
Hope you are enjoying the start of spring!
Hope you are enjoying the start of spring!
Cheese Fondue
1 can (10&3/4/ oz) condensed cheddar cheese soup
1 cup shredded Cheddar, Swiss, or Parmesan cheese
2 green onions chopped
1/8 tsp. garlic powder
Dash of red pepper sauce
Various kinds of dipping food
Heat soup and cheese over medium heat. Stir occasionally until cheese is melted. Stir in onion, garlic powder, and red pepper sauce. If fondue is too thick, thin with apple juice. Serve hot with: Croutons, French bread, Rolls, cooked chicken or ham, broccoli, cauliflower, olives, onions, peppers, tomatoes, etc.
1 can (10&3/4/ oz) condensed cheddar cheese soup
1 cup shredded Cheddar, Swiss, or Parmesan cheese
2 green onions chopped
1/8 tsp. garlic powder
Dash of red pepper sauce
Various kinds of dipping food
Heat soup and cheese over medium heat. Stir occasionally until cheese is melted. Stir in onion, garlic powder, and red pepper sauce. If fondue is too thick, thin with apple juice. Serve hot with: Croutons, French bread, Rolls, cooked chicken or ham, broccoli, cauliflower, olives, onions, peppers, tomatoes, etc.
Carbonara
1/4 cup olive oil
2 cloves minced garlic
1 onion, chopped
8-12 slices turkey bacon
2 egg whites
1 pkg spaghetti or linguine
1 cup Parmesan cheese
Basil or parsley for garnish
Cook the pasta as per the directions. While that is cooking, combine olive oil, garlic, onion and bacon in a frying pan. Cook until the bacon is done. In a bowl, beat egg whites with salt, and ground pepper. Drain pasta when done, and immediately add egg mixture to pasta. Stir the egg mixture until it is well mixed with the pasta. Cover and let sit for about 2 minutes so the steam can cook the eggs. Pour in the bacon mixture over the pasta and mix. Finish with the Parmesan cheese and serve.
1/4 cup olive oil
2 cloves minced garlic
1 onion, chopped
8-12 slices turkey bacon
2 egg whites
1 pkg spaghetti or linguine
1 cup Parmesan cheese
Basil or parsley for garnish
Cook the pasta as per the directions. While that is cooking, combine olive oil, garlic, onion and bacon in a frying pan. Cook until the bacon is done. In a bowl, beat egg whites with salt, and ground pepper. Drain pasta when done, and immediately add egg mixture to pasta. Stir the egg mixture until it is well mixed with the pasta. Cover and let sit for about 2 minutes so the steam can cook the eggs. Pour in the bacon mixture over the pasta and mix. Finish with the Parmesan cheese and serve.
Party Taco Salad
1 lb. ground beef
1 pkg. taco seasoning
1 can kidney beans or black beans, rinsed and drained
1 can of whole corn, drained
1 can of medium black olives, drained
1 large tomato, diced
1 head of lettuce, shredded
2 cups cheddar cheese, shredded
1 pkg tortilla chips
Cook the ground beef. Drain grease and mix in taco seasoning according to the packet. In a large serving bowl, combine all the ingredients. Mix lightly. Serve with your favorite salad dressing.
1 lb. ground beef
1 pkg. taco seasoning
1 can kidney beans or black beans, rinsed and drained
1 can of whole corn, drained
1 can of medium black olives, drained
1 large tomato, diced
1 head of lettuce, shredded
2 cups cheddar cheese, shredded
1 pkg tortilla chips
Cook the ground beef. Drain grease and mix in taco seasoning according to the packet. In a large serving bowl, combine all the ingredients. Mix lightly. Serve with your favorite salad dressing.
Swiss Steak
1 ½ lb tenderized round steak
½ green pepper, diced
½ onion, diced
1-2 chopped celery stalks
2 cans tomato soup
1 can water
1 tbsp Worcestershire sauce
Brown the steak and set aside. Saute pepper, onion, and celery till soft. Add back in the beef with the tomato soup, water, and Worcestershire sauce. Simmer for 30-45 min and serve over rice.
1 ½ lb tenderized round steak
½ green pepper, diced
½ onion, diced
1-2 chopped celery stalks
2 cans tomato soup
1 can water
1 tbsp Worcestershire sauce
Brown the steak and set aside. Saute pepper, onion, and celery till soft. Add back in the beef with the tomato soup, water, and Worcestershire sauce. Simmer for 30-45 min and serve over rice.
Beef Stroganoff
1 lb round steak, diced
2 tbsp butter, margarine, or oil
1 onion, diced
1 can cream of mushroom soup
1 cup chopped mushrooms
dash of salt, pepper, and garlic powder
1 tbsp Worcestershire Sauce
1 cup sour cream
Brown meat and onion in oil. Add soup, mushrooms, spices, and Worcestershire sauce. Cook till tender. Add sour cream just before serving. Serve over cooked rice or noodles.
1 lb round steak, diced
2 tbsp butter, margarine, or oil
1 onion, diced
1 can cream of mushroom soup
1 cup chopped mushrooms
dash of salt, pepper, and garlic powder
1 tbsp Worcestershire Sauce
1 cup sour cream
Brown meat and onion in oil. Add soup, mushrooms, spices, and Worcestershire sauce. Cook till tender. Add sour cream just before serving. Serve over cooked rice or noodles.
Pork Barbacoa
Place 1 boneless pork roast in a crockpot
Mix together and pour over the roast:
1 McCormick Grill Mate southwest marinade packet
1 ½ cups water or Dr Pepper
½ cup vinegar
2 tbsp oil
¾-1 ½ cup brown sugar
Cook on low for 5-7 hours till done in the middle. Shred the pork with a fork, then put back in the marinade and keep the crockpot on warm until serving.
Serve inside tortillas with all the usual taco fixings & Tomatillo Dressing
Tomatillo Dressing
In a blender, combine:
2 cups mayo
1 clove garlic
½ bunch cilantro, leaves only
2 tbsp water
1-2 tbsp vinegar
1 jalapeno, no seeds
1 tomatillo, quartered
½ tsp pepper
½ tsp salt
Place 1 boneless pork roast in a crockpot
Mix together and pour over the roast:
1 McCormick Grill Mate southwest marinade packet
1 ½ cups water or Dr Pepper
½ cup vinegar
2 tbsp oil
¾-1 ½ cup brown sugar
Cook on low for 5-7 hours till done in the middle. Shred the pork with a fork, then put back in the marinade and keep the crockpot on warm until serving.
Serve inside tortillas with all the usual taco fixings & Tomatillo Dressing
Tomatillo Dressing
In a blender, combine:
2 cups mayo
1 clove garlic
½ bunch cilantro, leaves only
2 tbsp water
1-2 tbsp vinegar
1 jalapeno, no seeds
1 tomatillo, quartered
½ tsp pepper
½ tsp salt
Stromboli
1 basic pizza dough recipe
1/4 cup pizza sauce
Suggested toppings:
1/2 lb. thinly sliced meats (ham, salami, turkey, pepperoni, etc.)
1/4 lb. sliced cheese (provolone, mozzarella, etc...)
1 egg white + 1 tbsp milk mix (or an egg wash)
1/4 C grated Parmesan cheese
Roll out pizza dough into a semi oval/rectangular shape. Top lightly with pizza sauce. Add whatever toppings you like. Roll the dough up into a tube. Tuck the sides in and pinch closed. Place onto a baking sheet lightly sprayed with olive oil. Cut slits into the top of the stromboli about 2 inches apart. Lightly brush with egg wash. Top with grated parmesan cheese. Bake at 375 degrees for 30 minutes. Cut into pieces and serve with some warm pizza sauce.
1 basic pizza dough recipe
1/4 cup pizza sauce
Suggested toppings:
1/2 lb. thinly sliced meats (ham, salami, turkey, pepperoni, etc.)
1/4 lb. sliced cheese (provolone, mozzarella, etc...)
1 egg white + 1 tbsp milk mix (or an egg wash)
1/4 C grated Parmesan cheese
Roll out pizza dough into a semi oval/rectangular shape. Top lightly with pizza sauce. Add whatever toppings you like. Roll the dough up into a tube. Tuck the sides in and pinch closed. Place onto a baking sheet lightly sprayed with olive oil. Cut slits into the top of the stromboli about 2 inches apart. Lightly brush with egg wash. Top with grated parmesan cheese. Bake at 375 degrees for 30 minutes. Cut into pieces and serve with some warm pizza sauce.
Navajo Tacos
1 loaf frozen bread dough or homemade, thaw & let rise
Vegetable oil for frying
Chili, cooked
Tomatoes, diced
Onions, diced
Lettuce, shredded
Cheddar cheese, grated
Sour cream
Salsa
Guacamole (optional)
Break off large pieces of bread dough and roll into 6 inch circles. Drop dough into hot oil and fry until lightly browned. Top with warm chili, tomatoes, onions, lettuce, cheese, sour cream, salsa, and guacamole if desired. Add anything else you might like. It is messy, but very yummy!
1 loaf frozen bread dough or homemade, thaw & let rise
Vegetable oil for frying
Chili, cooked
Tomatoes, diced
Onions, diced
Lettuce, shredded
Cheddar cheese, grated
Sour cream
Salsa
Guacamole (optional)
Break off large pieces of bread dough and roll into 6 inch circles. Drop dough into hot oil and fry until lightly browned. Top with warm chili, tomatoes, onions, lettuce, cheese, sour cream, salsa, and guacamole if desired. Add anything else you might like. It is messy, but very yummy!
Easy Chicken and Biscuits
1 can cream of potato soup
½ cup milk
A dash of thyme
A dash of pepper
2 cups frozen mixed vegetables
1 cup cooked chicken, cubed
1 pkg. refrigerator biscuits
Mix the soup, milk, thyme, pepper, vegetables, and chicken in an 8 x 8 inches baking dish. Bake at 400 degrees for 15 minutes. Arrange biscuits on top and cook for 15 more minutes until the biscuits are golden brown.
Hint: Double the recipe for a 9"x13" pan.
Buttermilk Biscuits
1 cup butter
2 cups buttermilk (milk + 1 tsp lemon juice)
½ teaspoon salt
6 teas. baking powder
1 teas. baking soda
4 - 6 cups flour as needed
Mix lightly, cut out shapes, & bake for 20 minutes at 375 degrees Hint: If the dough is still sticky, add more flour when rolling it out to cut into shapes.
1 can cream of potato soup
½ cup milk
A dash of thyme
A dash of pepper
2 cups frozen mixed vegetables
1 cup cooked chicken, cubed
1 pkg. refrigerator biscuits
Mix the soup, milk, thyme, pepper, vegetables, and chicken in an 8 x 8 inches baking dish. Bake at 400 degrees for 15 minutes. Arrange biscuits on top and cook for 15 more minutes until the biscuits are golden brown.
Hint: Double the recipe for a 9"x13" pan.
Buttermilk Biscuits
1 cup butter
2 cups buttermilk (milk + 1 tsp lemon juice)
½ teaspoon salt
6 teas. baking powder
1 teas. baking soda
4 - 6 cups flour as needed
Mix lightly, cut out shapes, & bake for 20 minutes at 375 degrees Hint: If the dough is still sticky, add more flour when rolling it out to cut into shapes.
Stuffed Mushroom
20 medium mushrooms
3 Tbsp. butter
2 Tbsp. finely chopped onions
2 Tbsp. finely chopped red peppers
14 RITZ Crackers, finely crushed (about 1/2 cup crumbs)
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
1/2 tsp. Italian seasoning
Preheat oven to 400̊F. Remove stems from mushrooms. Finely chop enough of the stems to measure 1/4 cup; set aside. Cover and refrigerate remaining stems for other use. Melt butter in large skillet on medium heat. Add 1/4 cup chopped mushroom stems, the onions and peppers; cook and stir until vegetables are tender. Stir in cracker crumbs, cheese and Italian seasoning. Spoon crumb mixture evenly into mushroom caps. Place on ungreased baking sheet. Bake 15 min. or until heated through.
20 medium mushrooms
3 Tbsp. butter
2 Tbsp. finely chopped onions
2 Tbsp. finely chopped red peppers
14 RITZ Crackers, finely crushed (about 1/2 cup crumbs)
2 Tbsp. KRAFT 100% Grated Parmesan Cheese
1/2 tsp. Italian seasoning
Preheat oven to 400̊F. Remove stems from mushrooms. Finely chop enough of the stems to measure 1/4 cup; set aside. Cover and refrigerate remaining stems for other use. Melt butter in large skillet on medium heat. Add 1/4 cup chopped mushroom stems, the onions and peppers; cook and stir until vegetables are tender. Stir in cracker crumbs, cheese and Italian seasoning. Spoon crumb mixture evenly into mushroom caps. Place on ungreased baking sheet. Bake 15 min. or until heated through.
Egg Foo Young
2 celery stocks, chopped
1 onion, diced
1 tsp ginger
1 cup mushrooms, sliced
8 oz water chestnuts, sliced
1 cup chicken, cooked & shredded
6 eggs
1 tsp sesame oil
½ tsp salt
1 tsp pepper
Saute the celery, onion, and ginger for about 5 minutes. Add mushrooms and cook for 3 minutes. Add water chestnuts and chicken and cook for 2 minutes. Put into a large bowl. Combine in eggs, sesame oil, salt, and pepper. Make into patties. Cook first side for 6 minutes, then flip. Cook second side for 4 minutes. Serve with Chinese gravy.
Chinese Gravy
1 cup chicken broth
1 tsp soy sauce.
1 tsp corn starch
Bring chicken broth and soy sauce to a boil. Add in corn starch (mixed in 1 Tbsp water) and stir until thicken. Serve warm.
2 celery stocks, chopped
1 onion, diced
1 tsp ginger
1 cup mushrooms, sliced
8 oz water chestnuts, sliced
1 cup chicken, cooked & shredded
6 eggs
1 tsp sesame oil
½ tsp salt
1 tsp pepper
Saute the celery, onion, and ginger for about 5 minutes. Add mushrooms and cook for 3 minutes. Add water chestnuts and chicken and cook for 2 minutes. Put into a large bowl. Combine in eggs, sesame oil, salt, and pepper. Make into patties. Cook first side for 6 minutes, then flip. Cook second side for 4 minutes. Serve with Chinese gravy.
Chinese Gravy
1 cup chicken broth
1 tsp soy sauce.
1 tsp corn starch
Bring chicken broth and soy sauce to a boil. Add in corn starch (mixed in 1 Tbsp water) and stir until thicken. Serve warm.
Pasta Salad
1 pkg. tricolor spiral pasta, cooked, drained and cooled
1 large carrot, shredded
1 cup fresh tomatoes, diced
1 cup cucumber, diced
1 can black olives
1 cup peas
1/4 cup finely chopped red onion
1/2 cup Zesty Italian Dressing
Toss all ingredients in large bowl. Cover & refrigerate at least 1 hour before serving to blend flavors.
Hint: You can add any vegetables you like. You can also add sliced pepperoni or diced, cooked chicken.
1 pkg. tricolor spiral pasta, cooked, drained and cooled
1 large carrot, shredded
1 cup fresh tomatoes, diced
1 cup cucumber, diced
1 can black olives
1 cup peas
1/4 cup finely chopped red onion
1/2 cup Zesty Italian Dressing
Toss all ingredients in large bowl. Cover & refrigerate at least 1 hour before serving to blend flavors.
Hint: You can add any vegetables you like. You can also add sliced pepperoni or diced, cooked chicken.
Shepard's Pie
1 lb. ground beef
2 cups hot mashed potatoes
4 oz. cream cheese, cubed
1 cup cheddar cheese, shredded & divided
2 cloves garlic, minced
4 cups frozen mixed vegetables, thawed
1 cup beef gravy
Preheat the oven to 375ºF. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended. Drain the meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese. Bake for 20 min. or until heated through.
A Kraft Foods recipe
1 lb. ground beef
2 cups hot mashed potatoes
4 oz. cream cheese, cubed
1 cup cheddar cheese, shredded & divided
2 cloves garlic, minced
4 cups frozen mixed vegetables, thawed
1 cup beef gravy
Preheat the oven to 375ºF. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended. Drain the meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese. Bake for 20 min. or until heated through.
A Kraft Foods recipe
Split Pea Soup
1 small onion, diced
1 tablespoon vegetable oil
6 cups water
1 can (14-1/2 ounces) chicken broth
1-1/2 cups dried green split peas
1 cup cubed fully cooked ham
3 bay leaves
1-1/2 teaspoons salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/4 teaspoon pepper
In a large saucepan, saute onion in oil until tender. Add remaining ingredients. Bring to a boil. Reduce heat, cover, and simmer for 1 hour or until peas are tender. Discard bay leaves before serving.
1 small onion, diced
1 tablespoon vegetable oil
6 cups water
1 can (14-1/2 ounces) chicken broth
1-1/2 cups dried green split peas
1 cup cubed fully cooked ham
3 bay leaves
1-1/2 teaspoons salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/4 teaspoon pepper
In a large saucepan, saute onion in oil until tender. Add remaining ingredients. Bring to a boil. Reduce heat, cover, and simmer for 1 hour or until peas are tender. Discard bay leaves before serving.
Nana's Special Spaghetti Sauce
½ lb. Boneless pork ribs or chops
3 Italian sausages, without the casing
4 - 6 cloves of garlic, minced
2 tbsp olive oil
2 large cans diced tomatoes, pureed
1 bunch Italian parsley
2 tsp basil
2 tsp Italian seasoning
Cut the meat into bit size pieces. Brown the meat in the olive oil with the garlic. Add the tomato puree and herbs. Cook for 30 minutes on a simmer.
Serve over 1 lb of cooked pasta.
½ lb. Boneless pork ribs or chops
3 Italian sausages, without the casing
4 - 6 cloves of garlic, minced
2 tbsp olive oil
2 large cans diced tomatoes, pureed
1 bunch Italian parsley
2 tsp basil
2 tsp Italian seasoning
Cut the meat into bit size pieces. Brown the meat in the olive oil with the garlic. Add the tomato puree and herbs. Cook for 30 minutes on a simmer.
Serve over 1 lb of cooked pasta.
Creamy Chicken Enchiladas
3 - 4 boneless chicken breast
1 can cream of chicken soup
10 oz. Sour cream
8 oz salsa
2 cups Colby jack cheese, grated
10 tortillas
Boil chicken til done (about 10 minutes) and cube. Mix with soup, cheese, sour cream, and salsa. Spoon onto the tortillas. Roll them up and place them in a 9"x13" baking dish. Top with remaining mixture. Cover and bake at 350 degrees for 20 minutes until bubbly.
Hint: I like to put a little extra salsa in the bottom of the pan to keep them from sticking.
3 - 4 boneless chicken breast
1 can cream of chicken soup
10 oz. Sour cream
8 oz salsa
2 cups Colby jack cheese, grated
10 tortillas
Boil chicken til done (about 10 minutes) and cube. Mix with soup, cheese, sour cream, and salsa. Spoon onto the tortillas. Roll them up and place them in a 9"x13" baking dish. Top with remaining mixture. Cover and bake at 350 degrees for 20 minutes until bubbly.
Hint: I like to put a little extra salsa in the bottom of the pan to keep them from sticking.
Angel Chicken Pasta
6 Boneless skinless chicken breasts
1/4 cup Butter
1.7 oz pkg dry Italian salad dressing mix
1/2 cup Chicken broth
1 can (10.75 oz.) Cream of mushroom soup
4 oz. Chive and Onion Cream Cheese
1 lb. Angel hair pasta
Melt butter over medium heat and stir in the pkg of dressing. Blend in broth and mushroom soup. Mix in cream cheese. Stir till smooth, but don't boil. Layer chicken in 9X13 pan. Pour sauce over and cook for 60 min. at 325 degrees (or in a crock pot for 4 hours). Serve with pasta.
6 Boneless skinless chicken breasts
1/4 cup Butter
1.7 oz pkg dry Italian salad dressing mix
1/2 cup Chicken broth
1 can (10.75 oz.) Cream of mushroom soup
4 oz. Chive and Onion Cream Cheese
1 lb. Angel hair pasta
Melt butter over medium heat and stir in the pkg of dressing. Blend in broth and mushroom soup. Mix in cream cheese. Stir till smooth, but don't boil. Layer chicken in 9X13 pan. Pour sauce over and cook for 60 min. at 325 degrees (or in a crock pot for 4 hours). Serve with pasta.
Beef Stew
2 pounds boneless sirloin steak, cut into 1-inch cubes
3 tablespoons flour
1 tablespoon vegetable oil
1 package McCormick® Beef Stew Seasoning
3 cups water
5 cups diced vegetables (carrots, potatoes, onions, etc.)
Coat beef with flour. Heat oil in pot over medium-high heat. Add sirloin cubes and sauté until browned. Add seasoning, water, and vegetables and stir well. Bring to a boil. Cover and simmer 20 minutes, or until vegetables are tender.
Recipe created by McCormick, Inc.
2 pounds boneless sirloin steak, cut into 1-inch cubes
3 tablespoons flour
1 tablespoon vegetable oil
1 package McCormick® Beef Stew Seasoning
3 cups water
5 cups diced vegetables (carrots, potatoes, onions, etc.)
Coat beef with flour. Heat oil in pot over medium-high heat. Add sirloin cubes and sauté until browned. Add seasoning, water, and vegetables and stir well. Bring to a boil. Cover and simmer 20 minutes, or until vegetables are tender.
Recipe created by McCormick, Inc.
Baked Pasta
1 box of pasta (penne & bowties are best)
1 ½ to 2 jars of spaghetti sauce
1 c. (4 oz.) shredded Mozzarella cheese
Preheat the oven to 375 degrees. Cook pasta according to the directions for about ½ the specified time. Do not over cook. Drain and place pasta into a 9" x 13" baking dish. Cover the pasta with spaghetti sauce and sprinkle with cheese. Cover with foil and bake for 25 minutes until bubbly. Hint: Try adding bite size pieces of cooked Italian sausage for a more robust favor.
1 box of pasta (penne & bowties are best)
1 ½ to 2 jars of spaghetti sauce
1 c. (4 oz.) shredded Mozzarella cheese
Preheat the oven to 375 degrees. Cook pasta according to the directions for about ½ the specified time. Do not over cook. Drain and place pasta into a 9" x 13" baking dish. Cover the pasta with spaghetti sauce and sprinkle with cheese. Cover with foil and bake for 25 minutes until bubbly. Hint: Try adding bite size pieces of cooked Italian sausage for a more robust favor.
Pizza Dough
2 cups flour + more later (mix wheat & white 1/2 & 1/2)
1 tsp salt
1 pkg rapid rise yeast
1 cup WARM water
1 tbsp sugar
2 tbsp olive oil for preparing the pans
Mix all above ingredients. Then add about 1 ½ cups more flour, mix well. Knead on a floured surface until smooth and elastic. Add more flour if needed. Cover and let rest 10 minutes. Spray pizza pans with olive oil. Shape the dough into the pans. Bake at 400 for about 7 minutes, till lightly brown. Cover with pizza sauce and your choice of cheese and toppings. Then bake again till cheese is melted.
2 cups flour + more later (mix wheat & white 1/2 & 1/2)
1 tsp salt
1 pkg rapid rise yeast
1 cup WARM water
1 tbsp sugar
2 tbsp olive oil for preparing the pans
Mix all above ingredients. Then add about 1 ½ cups more flour, mix well. Knead on a floured surface until smooth and elastic. Add more flour if needed. Cover and let rest 10 minutes. Spray pizza pans with olive oil. Shape the dough into the pans. Bake at 400 for about 7 minutes, till lightly brown. Cover with pizza sauce and your choice of cheese and toppings. Then bake again till cheese is melted.
Lasagna Rolls
1 pkg lasagna noodles
1 ½ large cans spaghetti sauce
1 carton ricotta cheese
2 cups shredded mozzarella cheese
2/3 cup Parmesan cheese (optional)
Italian seasoning, basil, and/or garlic powder to taste
Preheat oven to 375 degrees. Pour sauce into a greased casserole dish until it just covers the bottom of the pan. Cook noodles until mostly done (3/4th of the time). Don't over cook the noodles. Drain and cool with cold water (so you don't burn your hands). Lay noodles side by side on a working surface. Mix cheeses and seasonings of your choice together. Spoon some cheese mixture onto each noodle and spread evenly over the noodle. Roll noodles up like a sleeping bag. Place the rolls in the sauced baking pan. Cover with the remaining sauce and some extra cheese. Cover the dish in foil and bake till bubbly (about 30 minutes).
Hint: You can also add spinach, ground beef or sausage, or mashed garbanzo beans for more substance.
1 pkg lasagna noodles
1 ½ large cans spaghetti sauce
1 carton ricotta cheese
2 cups shredded mozzarella cheese
2/3 cup Parmesan cheese (optional)
Italian seasoning, basil, and/or garlic powder to taste
Preheat oven to 375 degrees. Pour sauce into a greased casserole dish until it just covers the bottom of the pan. Cook noodles until mostly done (3/4th of the time). Don't over cook the noodles. Drain and cool with cold water (so you don't burn your hands). Lay noodles side by side on a working surface. Mix cheeses and seasonings of your choice together. Spoon some cheese mixture onto each noodle and spread evenly over the noodle. Roll noodles up like a sleeping bag. Place the rolls in the sauced baking pan. Cover with the remaining sauce and some extra cheese. Cover the dish in foil and bake till bubbly (about 30 minutes).
Hint: You can also add spinach, ground beef or sausage, or mashed garbanzo beans for more substance.
Chicken & Wild Rice
1 box of Long Grain & Wild Rice
1 or 2 chicken breasts
Cook the wild rice according to the directions. While the rice is cooking cut up the chicken into bite size pieces. Saute them over medium heat until done. Add the cooked chicken to the rice and serve. Hint: You can also add in cooked vegetables if desired like broccoli.
1 box of Long Grain & Wild Rice
1 or 2 chicken breasts
Cook the wild rice according to the directions. While the rice is cooking cut up the chicken into bite size pieces. Saute them over medium heat until done. Add the cooked chicken to the rice and serve. Hint: You can also add in cooked vegetables if desired like broccoli.
Shrimp Etouffee
2 cans Golden Mushroom soup (not cream of mushroom soup)
1 can Rotel
1 can Cream of Celery soup
2 cans water
Heat till well blended. Then add
3 lb shrimp ( if using frozen cooked shrimp, thaw, add in the during the last two minutes or your shrimp will be rubbery.)
Cook for about 20 minutes.
Serve over cooked rice or angel hair pasta.
2 cans Golden Mushroom soup (not cream of mushroom soup)
1 can Rotel
1 can Cream of Celery soup
2 cans water
Heat till well blended. Then add
3 lb shrimp ( if using frozen cooked shrimp, thaw, add in the during the last two minutes or your shrimp will be rubbery.)
Cook for about 20 minutes.
Serve over cooked rice or angel hair pasta.
Gumbo
1/4 cup oil or butter
½ cup flour
2 cups onion, diced
1 ½ cups bell pepper, diced
1 cup celery, diced
2 cloves of garlic, minced
6 cups of chicken (or fish) broth
1 lb smoked sausage, diced
1 lb chicken, diced
½ tsp cayenne
½ tsp thyme
1/4 tsp oregano
2 bay leaves
salt & pepper to taste
some file for garnish
2 to 4 cups cooked rice
In a large heavy pot, stir together the oil and flour. Cook the roux (oil & flour) over low heat, stirring constantly, for 20 to 30 minutes until it has properly browned. Stir in the onion, bell pepper, and celery. Cook for 3 minutes. Add all the spices including the garlic and cook for 2 minutes. Add the stock. Stir until incorporated. When the gumbo is simmering, add the meat and cook for 15 minutes. Any seafood only needs to cook for 5 minutes. Serve with rice.
1/4 cup oil or butter
½ cup flour
2 cups onion, diced
1 ½ cups bell pepper, diced
1 cup celery, diced
2 cloves of garlic, minced
6 cups of chicken (or fish) broth
1 lb smoked sausage, diced
1 lb chicken, diced
½ tsp cayenne
½ tsp thyme
1/4 tsp oregano
2 bay leaves
salt & pepper to taste
some file for garnish
2 to 4 cups cooked rice
In a large heavy pot, stir together the oil and flour. Cook the roux (oil & flour) over low heat, stirring constantly, for 20 to 30 minutes until it has properly browned. Stir in the onion, bell pepper, and celery. Cook for 3 minutes. Add all the spices including the garlic and cook for 2 minutes. Add the stock. Stir until incorporated. When the gumbo is simmering, add the meat and cook for 15 minutes. Any seafood only needs to cook for 5 minutes. Serve with rice.
Oven - Fried Chicken
½ cup buttermilk (milk + 1 tsp lemon juice or vinegar)
1 tbsp mustard
1 tsp garlic
1 tsp Tabasco
2 - 3 lbs chicken breasts
½ cup flour
2 tbsp sesame seeds (optional)
1 ½ tsp paprika
1 tsp baking powder
Salt & pepper to taste
Mix the buttermilk, mustard, garlic, and Tabasco in a dish. Add the chicken and refrigerate for 30 minutes to 8 hours. Remove the chicken from the marinade and discard the marinade. Mix the remaining ingredients (except the chicken) in a large ziplock bag to make your breading. Shake the chicken in the breading to coat. Shake off excess breading and place the chicken on a baking sheet lined with foil. Spray the chicken with olive oil cooking spray, so it will crisp when baking. Bake uncovered at 425 degrees for 45 minutes.
½ cup buttermilk (milk + 1 tsp lemon juice or vinegar)
1 tbsp mustard
1 tsp garlic
1 tsp Tabasco
2 - 3 lbs chicken breasts
½ cup flour
2 tbsp sesame seeds (optional)
1 ½ tsp paprika
1 tsp baking powder
Salt & pepper to taste
Mix the buttermilk, mustard, garlic, and Tabasco in a dish. Add the chicken and refrigerate for 30 minutes to 8 hours. Remove the chicken from the marinade and discard the marinade. Mix the remaining ingredients (except the chicken) in a large ziplock bag to make your breading. Shake the chicken in the breading to coat. Shake off excess breading and place the chicken on a baking sheet lined with foil. Spray the chicken with olive oil cooking spray, so it will crisp when baking. Bake uncovered at 425 degrees for 45 minutes.
Homestyle Turkey Meatloaf
1 ½ lbs ground turkey
1 onion, chopped
4 egg whites
1 cup salsa
3/4 cup old-fashioned oats, uncooked
1 pkt Knorr* Vegetable Soup mix
Salt & pepper to taste
½ cup ketchup
Mix all the ingredients together except the ketchup. Press into a prepared 9"x5' loaf pan. Spread the ketchup over the top. Bake at 350 degrees for 60 minutes. Let stand 5 minutes before serving.
1 ½ lbs ground turkey
1 onion, chopped
4 egg whites
1 cup salsa
3/4 cup old-fashioned oats, uncooked
1 pkt Knorr* Vegetable Soup mix
Salt & pepper to taste
½ cup ketchup
Mix all the ingredients together except the ketchup. Press into a prepared 9"x5' loaf pan. Spread the ketchup over the top. Bake at 350 degrees for 60 minutes. Let stand 5 minutes before serving.
Jambalaya
1 pkg smoked sausage, diced
1 onions, diced
2 cloves garlic minced
1 bell pepper, diced
1 can of diced tomatoes with the juice
3 bay leaves
1 tsp oregano
1 tsp basil
Tony Chachere's to taste
4 cups cooked rice
In a large frying pan cook the meat. Then add the onions, garlic, and bell pepper. Most recipes call for 1 stick of butter, but I use cooking spray to cut the fat. Cook until onions are clear. Add the tomatoes and seasonings. Cook for 20 minutes, and serve over cooked rice. If you are making ahead of time, mix the Jambalaya and the rice together, so the rice does not dry out. Taste great mixed or served separate. Best made the day before, so the flavor can set and deepen.
Hint: You can also add in just about any kind of meat, seafood, or vegetable.
1 pkg smoked sausage, diced
1 onions, diced
2 cloves garlic minced
1 bell pepper, diced
1 can of diced tomatoes with the juice
3 bay leaves
1 tsp oregano
1 tsp basil
Tony Chachere's to taste
4 cups cooked rice
In a large frying pan cook the meat. Then add the onions, garlic, and bell pepper. Most recipes call for 1 stick of butter, but I use cooking spray to cut the fat. Cook until onions are clear. Add the tomatoes and seasonings. Cook for 20 minutes, and serve over cooked rice. If you are making ahead of time, mix the Jambalaya and the rice together, so the rice does not dry out. Taste great mixed or served separate. Best made the day before, so the flavor can set and deepen.
Hint: You can also add in just about any kind of meat, seafood, or vegetable.
Quick Red Beans and Rice
1 lb smoked sausage or ham, diced (optional)
1 onion, diced
1 can red kidney beans with the juice
Tony Chachere's to taste
4 cups cooked rice
Cook the ham or sausage and onion until browned. Add beans and Tony's. Cook until bubbly about 5 minutes. Mix in the rice and serve warm. The meat is completely optional. It is the beans with the juice that flavor the dish.
1 lb smoked sausage or ham, diced (optional)
1 onion, diced
1 can red kidney beans with the juice
Tony Chachere's to taste
4 cups cooked rice
Cook the ham or sausage and onion until browned. Add beans and Tony's. Cook until bubbly about 5 minutes. Mix in the rice and serve warm. The meat is completely optional. It is the beans with the juice that flavor the dish.
Chicken Parmigiana
4 boneless skinless chicken breast halves
1 eggs, beaten
1/4 cup milk
1 clove of garlic, minced
1 c. Italian bread crumbs (bread crumbs + Italian seasoning)
Preheat oven to 375 degrees. Cut chicken breast in half (they cook better that way). Combine egg, milk, and garlic in a bowl. Dip chicken into egg & milk mixture and then cover with bread crumbs, coating thoroughly. (I like to put the bread crumbs in a gallon size ziplock and shake the chicken in it for quick and easy coating.) Shake off extra lightly and place onto a foiled and greased baking sheet. Cover with foil and bake for 30 minutes. You can prepare these up to 12 hours ahead of time and store in the fridge before baking if needed. Serve with some marinara sauce and pasta. Top with mozzarella cheese if desired.
4 boneless skinless chicken breast halves
1 eggs, beaten
1/4 cup milk
1 clove of garlic, minced
1 c. Italian bread crumbs (bread crumbs + Italian seasoning)
Preheat oven to 375 degrees. Cut chicken breast in half (they cook better that way). Combine egg, milk, and garlic in a bowl. Dip chicken into egg & milk mixture and then cover with bread crumbs, coating thoroughly. (I like to put the bread crumbs in a gallon size ziplock and shake the chicken in it for quick and easy coating.) Shake off extra lightly and place onto a foiled and greased baking sheet. Cover with foil and bake for 30 minutes. You can prepare these up to 12 hours ahead of time and store in the fridge before baking if needed. Serve with some marinara sauce and pasta. Top with mozzarella cheese if desired.
Taco Soup
1 lb hamburger or ground turkey
1 onion, diced
1 pkg. taco seasoning
1 can kidney beans, with juice
1 can corn, with juice (or 1 cup of frozen)
1 can diced tomatoes, with juice (or 1 -2 cups of fresh diced)
1 can of tomato sauce (size depends of how thick you like the soup)
Brown meat and onion. Add in the remaining ingredients and simmer for 20 minutes. Serve with sour cream, cheese and chips if desired.
Hint: This makes a great meal to give to someone or take to a potluck.
1 lb hamburger or ground turkey
1 onion, diced
1 pkg. taco seasoning
1 can kidney beans, with juice
1 can corn, with juice (or 1 cup of frozen)
1 can diced tomatoes, with juice (or 1 -2 cups of fresh diced)
1 can of tomato sauce (size depends of how thick you like the soup)
Brown meat and onion. Add in the remaining ingredients and simmer for 20 minutes. Serve with sour cream, cheese and chips if desired.
Hint: This makes a great meal to give to someone or take to a potluck.
Mosiah 5:15:
“Be steadfast and immovable, always abounding in good works, that Christ, the Lord God Omnipotent, may seal you his, that you may be brought to heaven, that ye may have everlasting salvation and eternal life.”
“Be steadfast and immovable, always abounding in good works, that Christ, the Lord God Omnipotent, may seal you his, that you may be brought to heaven, that ye may have everlasting salvation and eternal life.”
Tiger Butter Candy (really yummy and easy)
1 pound white candy coating, coarsely chopped
2 cups (12 ounces) semisweet chocolate chips
1-1/2 cups Creamy Peanut Butter
In a large microwave-safe bowl, melt candy coating; stir until smooth. Repeat with chocolate chips. Stir peanut butter into candy coating. Thinly spread onto a waxed paper-lined baking sheet. Drizzle with chocolate chips. Cut through mixture with a knife to swirl the chocolate. Chill until firm. Break into pieces. Store in an airtight container in the refrigerator. Yield: about 2-1/2 pounds.
From Taste of Home Christmas Cookies & Candies cookbook.
More of Eero's Favorite Jokes
Why did the waffle cross the road? Cause it wanted to be a pancake.
What do you call people who are afraid of Santa Claus? Claustrophobic
What's white and goes up? A confused snowflake!
What do you call an old snowman? Water
What is the best Christmas present in the world? A broken drum – you can't beat it!
Why was Prancer always wet? Because he is a riendeer!
Cheese Ball
1 pkg cream cheese
3 green onions, sliced
4 oz chopped ham, diced small
1/2 cup cheddar cheese, shredded
2 cups finely chopped cooked ham
1 cup (4 ounces) shredded Swiss cheese
1/2 cup mayonnaise
1/4 cup finely chopped onion
1 egg, well beaten
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3-1/2 cups cornflakes, crushed
Chicken Salad
4 cups cooked chicken shredded
1 cup finely minced celery
1/2 cup finely minced yellow onion
1/3 cup pickle relish (or to taste)
1/2 cup chopped cashews (or to taste)
1 cup grape halves (seedless)
1 cup mayonnaise
1 tsp salt & pepper (or to taste)
Mix and serve cold. Make ahead of time for better flavor.
4 cups cooked chicken shredded
1 cup finely minced celery
1/2 cup finely minced yellow onion
1/3 cup pickle relish (or to taste)
1/2 cup chopped cashews (or to taste)
1 cup grape halves (seedless)
1 cup mayonnaise
1 tsp salt & pepper (or to taste)
Mix and serve cold. Make ahead of time for better flavor.
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