Good Eats

White Chicken Chili

2012-01-04T16:15:00.001-08:00

1 T. olive oil

1 medium onion, diced (about 1 cup)

2 (15oz) cans Great Northern beans

1 lb. boneless, skinless chicken breasts, cubed

3-4 cloves garlic, minced

1 (3.5oz) can green chilies

1/2 tsp. cumin

1/2 tsp. dried oregano

1/2 tsp. coriander

1/2 tsp. salt

freshly ground black pepper to taste

1 (32oz) box chicken broth

1 lime, juiced

1/2 cup chopped cilantro

Toppings: sour cream, chopped cilantro, shredded pepper jack or Monterey jack cheese, avocado, tortilla chips, lime wedges

Heat olive oil in large pot over medium heat. Add the chopped onion & cook for about 2 minutes, just until it starts to become translucent.

While the onions are cooking, drain the beans & rinse with cold water; set aside. Sprinkle the chopped chicken with a little salt & pepper & add to pot. Add the garlic. Cook for 4-5 minutes or until there's no more visible pink on the chicken.

Add green chilies along with all of the juices in the can. Add the beans, cumin, oregano, coriander, salt a few turns of black pepper. Stir to combine & then add the chicken broth.

Bring to a boil & reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat & add the juice from one lime & 1/2 cup of chopped cilantro. Add salt & pepper to taste.

Ladle into bowls & top as desired with sour cream, chopped cilantro, cheese, avocado, chips or lime wedges.

via: Our Best Bites cookbook

Stuffed Blue Cheese Potatoes

2012-01-02T13:33:00.000-08:00

4 medium russet potatoes

1-2 T. shortening or vegetable oil, for rubbing on the potatoes

1/4 c real butter, cut into chunks

1/2 c sour cream

1 oz (1/4cup) crumbled blue cheese

1/4 c milk or buttermilk

3/4 tsp. salt

dash of pepper

1/2 tsp. garlic powder

8 pieces bacon, cooked crisp & crumbled

shredded cheddar cheese

Preheat oven to 400 degrees. Wash & dry potatoes. Rub them lightly with a bit of shortening or vegetable oil & place directly on oven rack. Bake for 1 hour or until potatoes are tender when pierced with a fork.

Remove potatoes & allow to cool for 5-10 minutes. Cut each potato in half to make 8 servings. You may want to hold them with a potholder as they will still be hot!

Scoop out the insides & place in a bowl. Mash, and add butter, sour cream, blue cheese, milk, salt, pepper, & garlic powder. Beat with a hand mixer until fluffy. Carefully spoon mixture back into potato shells. Place in a baking dish.

Return the potatoes to the oven & bake for 12-15 minutes.

Remove, sprinkle bacon & cheddar cheese over each potato, and bake an additional 3-5 minutes or until cheese is melted & bubbly.

recipe via: Our Best Bites Cookbook

Greek Panzanella

2011-12-23T22:50:00.000-08:00

Good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
Kosher salt
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half rounds
1/2 pound feta cheese, cut in 1/2-inch cubes
1/2 cup calamata olives, pitted
For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
Directions
Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.
Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

via: Ina Garten (Food Network)

Fresh Herb Penne With Chicken & Tomatoes

2011-12-06T18:35:00.000-08:00

16 oz penne noodles
3 T. olive oil
1 tsp. fresh chopped garlic
1 can (16.5oz) diced tomatoes
1/3 cup fresh basil leaves, chopped or cut into thin strips
cooked chicken breast strips
2 cups shredded mozzarella cheese
salt & pepper to taste

Cook & drain pasta according to package directions.
Heat olive oil in large skillet over medium-high heat. Add garlic & cook for 1 minute. Add tomatoes & basil; cook for 2 minutes. Add chicken; simmer for 5 minutes. Toss with penne & mozzarella cheese. Season to taste with salt & pepper. Serve immediately.

Scotcheroos

2011-11-22T18:38:00.000-08:00

1 cup light corn syrup
1 cup sugar
1 cup creamy peanut butter
6 cups Rice Krispies
1 cup chocolate chips (I prefer to use semi-sweet)
1 cup butterscotch chips

In a 3 qt. saucepan, cook the corn syrup and sugar over medium heat, stirring frequently, until sugar dissolves & mixture begins to boil. Remove from heat and stir in peanut butter. Mix well. Add Rice Krispies cereal and stir until well coated. Press mixture into a 13x9x2" pan coated with cooking spray.
In a microwave safe bowl melt the chocolate and butterscotch chips together, stirring every 30 seconds. (Or melt in a saucepan on the stove over low heat, stirring constantly).
Spread melted chocolate/butterscotch chips mixtures over the cereal mixture. Let stand until firm (or speed it along by putting in fridge for 30 minutes). Cut into squares.
**************
This recipe is easily halved to make in an 8x8 pan. That's what I did this time, but I made the full topping amount and enjoyed it that way. So if you'd like the butterscotch/chocolate layer to be thicker, just double it!

I prefer to chill these in the fridge for a half hour or so to help them set up a bit before cutting. I also prefer to keep these chilled, then pull them out about 10 minutes before eating, but you can also just keep them at room temp.
via: Michelle Palin

Slow Cooker Taco Soup

2011-10-26T11:03:00.000-07:00

1 package of powdered ranch dressing mix
1 15 oz can black beans, undrained
1 15 oz can pinto beans, undrained
1 8 oz can tomato sauce
1 15 oz can of corn, undrained
1 4 oz chopped green chili’s
1 15 oz can diced tomatoes, undrained
1 1b ground beef, browned
1/2 onion, diced, cooked/softened with beef
1 package of dry taco seasoning mix
Brown ground beef and diced onions in a large skillet.
Throw skillet contents, and remaining ingredients into a crock pot/slow-cooker and cook for at least 4 hours on high or 6-8 hours on low.

Recipe via: Cafe Zupas
Serve with corn chips, sour cream, and grated cheese.

Serves 6-8

Sweet Pork Salad With Lime CIlantro Dressing

2011-10-21T11:30:00.000-07:00

2-4 lb pork roast
1 ½ Cups Coca Cola
Salt, Pepper, Garlic Seasoning Salt

Sauce:
1 Cup Coca Cola
1 Cup ketchup

Dressing:
1 jar Herdez Salsa Verde (mild tomatillo salsa, I get it at Walmart, any size)
Equal amount of prepared ranch dressing (Hidden Valley)
1 Bunch Cilantro

10 inch wheat or flour tortillas
Shredded green leaf lettuce
Black beans, I just used canned
Cilantro lime rice (steamed rice with chopped cilantro leaves and fresh lime juice, as much as desired)
Diced tomatoes, cheese, guacamole….etc
Crispy Tortilla Strips (flour tortillas cut into thin strips and fried in vegetable oil until browned)

1.Place roast in crockpot with Coke; season with salt, pepper and garlic seasoning. Cook on low overnight, until tender. Remove roast from crockpot, discard juices. Shred pork into bite size pieces and place back into pot on low.
2.Place Cola and ketchup in a small saucepan over medium heat, stirring often. Heat to a low boil. Pour over shredded roast. Cook on low until ready to serve.
3.For dressing, place equal parts salsa verde and ranch dressing into food processor or blender. Add Cilantro leaves and process until smooth. Refrigerate until ready to serve.
4.To serve: Place tortilla onto a large bowl or plate. Layer with lettuce, beans, rice, pork, dressing and tomatoes, cheese and guacamole. Cheese, guacamole and crispy tortilla strips not pictured, but really good in it!
via: Picky Palate

Kristen's modifications:
I cooked the pork on high for 7 hours. I added all the ingredients, then drained all the coke after cooking. Then I added 1 small can of red enchilada sauce and 1/2 cup brown sugar to sweeten it up a bit and give it a bit of enchilada taste. I followed all ingredients for the dressing, but I put it all into the blender to make it creamy and chop up the cilantro into smaller pieces.

Pumpkin Cream Cheese Muffins

2011-10-20T16:09:00.001-07:00

Yield: 24 muffins

Ingredients:

For the filling:
8 oz. cream cheese, softened

1 cup confectioners' sugar

For the muffins:

3 cups all-purpose flour

1 tsp. ground cinnamon

1 tsp. ground nutmeg

1 tsp. ground cloves

1 tbsp. plus 1 tsp. pumpkin pie spice

1 tsp. salt

1 tsp. baking soda

4 large eggs

2 cups sugar

2 cups pumpkin puree

1¼ cups vegetable oil

For the topping:

½ cup sugar

5 tbsp. flour

1½ tsp. ground cinnamon

4 tbsp. cold unsalted butter, cut into pieces

Directions:

To prepare the filling, combine the cream cheese and confectioners' sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.

To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. (It may be hard to resist immediate consumption, but the cream cheese filling gets very hot!)
via: annies-eats.com

Pumpkin Whoopie Pies

2011-10-07T16:20:00.000-07:00

• FOR THE CREAM-CHEESE FILLING
o 3 cups confectioners' sugar
o 1/2 cup (1 stick) unsalted butter, softened
o 8 ounces cream cheese, softened
o 1 teaspoon pure vanilla extract
• FOR THE PUMPKIN WHOOPIE COOKIES
o 3 cups all-purpose flour
o 1 teaspoon salt
o 1 teaspoon baking powder
o 1 teaspoon baking soda
o 2 tablespoons ground cinnamon
o 1 tablespoon ground ginger
o 1 tablespoon ground cloves
o 2 cups firmly packed dark-brown sugar
o 1 cup vegetable oil
o 3 cups pumpkin puree, chilled
o 2 large eggs
o 1 teaspoon pure vanilla extract
1. Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.
3. Using a small ice cream scoop with a release mechanism, drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan.
4. Make the filling: Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. (Filling can be made up to a day in advance. Cover and refrigerate; let stand at room temperature to soften before using.)
5. Assemble the whoopie pies: Line a baking sheet with parchment paper and set aside. Transfer filling to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies. Transfer to prepared baking sheet and cover with plastic wrap. Refrigerate cookies at least 30 minutes before serving and up to 3 days.
via: Martha Stewart.com

Chicken in Basil Cream Sauce

2011-10-05T10:47:00.000-07:00

1 cup milk
1 cup Italian bread crumbs
4 chicken breasts cut into halves (8 pieces)
1/4 cup margarine
1 cup chicken broth
2 cups whipping cream
1 tsp dried basil
1/8 tsp pepper
1 cup grated Parmesan cheese

Optional: I like to pound and flatten the chicken out a little so it cooks evenly throughout.
Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with crumbs. In a skillet over medium heat cook chicken in butter until browned on both sides. Remove chicken from skillet and keep in a 9x13 pan in the oven on warm.
Add chicken broth to skillet and stir to loosen up browned bits from pan. Stir in cream, basil, and pepper and bring to a boil. Turn heat to low and whisk in Parmesan cheese. Pour sauce over the chicken and serve.
via: Favorite Family Recipes

Buttermilk Syrup

2011-09-29T22:06:00.001-07:00

1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons light corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract

In a large saucepan (much bigger than you think- it bubbles up a lot), combine sugar, buttermilk, butter, corn syrup, baking soda; boil for 7 minutes. Remove from heat and stir in vanilla.

Artichoke Dip

2011-09-29T19:48:00.001-07:00

1 can (or jar) unmarinated artichoke hearts, chopped
1 cup mayo
1 cup grated parmesan
2 cloves garlic, pressed
8 oz cream cheese
1 tsp dillweed

Mix together and bake at 350 for 30 minutes...

Peach Crisp

2011-09-25T22:45:00.000-07:00

Peach Crisp
{or any old crisp you feel like making}

2 cups sugar
1 1/2 cups flour
1 cup butter
2 tsp cinnamon
1 cup quick oats

Fill 9x13 pan with sliced fruit. Mix together all dry ingredients, and cut in butter. Mix with a fork or a pastry blender until butter resembles pea sized chunks. Spread over fruit and bake @ 325 degrees for 45-50 minutes.
via:bakeitandloveit.blogspot.com 9/9/10

Classic Banana Bread

2011-09-18T20:53:00.000-07:00

2 cups all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/3 cup plain low-fat yogurt
1tsp.vanilla extract
2-3 Tbsp. brown sugar
Cooking spray
Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Sprinkle brown sugar on top. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

via: Our Best Bites

How To Cook Quinoa

2011-07-20T17:14:00.000-07:00

Yields: about 2 C cooked quinoa

2/3 C dry quinoa
1 1/3 cups water or broth (chicken, vegetable, or beef)
1 pinch salt

Place quinoa in a bowl and cover with 1 inch of water. Gently stir and carefully pour out excess water. Add water again until it covers quinoa by 1 inch. Let sit for 5 minutes.

While quinoa is soaking, bring 1 1/3 C water or broth, and pinch of salt, to a boil on the stovetop. Reduce heat to simmer. Drain quinoa from soaking water using a fine mesh sieve. Add grains to simmering water on stove top. Place tight-fitting lid on pot and simmer for about 15 minutes, until all the water is evaporated. Remove from heat and let sit 5 minutes. Fluff with fork.
via: Our Best Bites

Mango Quinoa Salad

2011-07-20T17:11:00.000-07:00

2 cups cooked quinoa* at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper

*Quinoa can be cooked in water or broth. I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.

Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving.

via: Our Best Bites

Basic Cooked Quinoa
by Our Best Bites

Yields: about 2 C cooked quinoa

2/3 C dry quinoa
1 1/3 cups water or broth (chicken, vegetable, or beef)
1 pinch salt

Place quinoa in a bowl and cover with 1 inch of water. Gently stir and carefully pour out excess water. Add water again until it covers quinoa by 1 inch. Let sit for 5 minutes.

While quinoa is soaking, bring 1 1/3 C water or broth, and pinch of salt, to a boil on the stovetop. Reduce heat to simmer. Drain quinoa from soaking water using a fine mesh sieve. Add grains to simmering water on stove top. Place tight-fitting lid on pot and simmer for about 15 minutes, until all the water is evaporated. Remove from heat and let sit 5 minutes. Fluff with fork.

Chicken Lime Tacos

2011-07-20T17:09:00.000-07:00

1 1/2 lbs. chicken, cubed
1/4 c. red wine vinegar
juice of 1 lime
2 tsp. sugar
1 tsp. salt
1 tsp. black pepper
4-5 green onions, chopped
4 cloves garlic, minced
4 Tbsp fresh cilantro (or to taste)
Flour tortillas

Optional toppings:
Pico de gallo
cheese
onions
tomatoes
jalapeno
guacamole
cilantro
sour cream

Sauté chicken in a medium skillet in a little oil for a few minutes until chicken becomes white all around. Combine vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro and add to chicken. Simmer for an extra 10-20 minutes until chicken is cooked through. Add chicken to tortillas and top with lettuce, tomato, cheese, avocado, cilantro, salsa, sour cream, or any other taco topping you like!

via: Favorite Family Recipes

Orzo Salad With Corn & Tomatoes

2011-06-25T12:20:00.000-07:00

1 lb. green beans, trimmed

1 & 1/2 cups dried orzo pasta (8oz)

3 ears fresh white sweet corn

1/2 cup white wine vinegar

1/2 cup extra-virgin olive oil

1/2 cup shallots, minced

2 T. Dijon mustard

2 T. minced fresh tarragon (2 tsp. dried)

salt & pepper to taste

2 cups cherry tomatoes, halved

Bring water to a boil in a large pot. Cut green beans into 2" lengths. Add to boiling water; cook 3-5 minutes. Drain, place in ice water until cold; drain. Fill pot with water again & bring to a boil. Add orzo; cook 8-11 minutes. Drain & rinse. Husk corn, rinse & cut off kernels in a large bowl. In a small bowl, whisk vinegar, oil, shallots, mustard, tarragon, salt & pepper. In a large bowl, mix orzo with 1/2 cup dressing, salt & pepper. Spread out orzo. Layer corn, green beans & tomatoes over pasta. Pour remaining dressing over salad & mix.

Marinated Chicken Breasts

2011-05-25T16:51:00.001-07:00

4 boneless, skinless chicken breast halves

1/2 cup brown sugar

1/3 cup light olive oil

1/4 cup cider vinegar

2 garlic cloves, crushed

3 T. coarse grain prepared mustard

1 T. lime juice

1 tsp. salt

1/4 tsp. pepper

Place chicken breasts in a large shallow dish. Combine remaining ingredients; stir well & pour over chicken. Cover & refrigerate, for no longer than 2 hours. Remove chicken from marinade, discard marinade. Grill for about 8 minutes on each side.

Spicy Honey Chicken

2011-05-12T10:08:00.000-07:00

Spicy Honey Chicken

8 boneless skinless chicken thighs, about 2lbs
2 t vegetable oil

Rub:
2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

Glaze:
1/2 C Honey
1T Cider Vinegar

Combine the rub spices in bowl and mix well.
Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.
While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.
I’m gonna warn you that this can make a hot mess, literally. It’s sugar, and it’s gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It’s totally worth it once you taste this stuff.

Drizzle the extra couple tablespoons of glaze on now.

via: Our Best Bites

Mandarin Pasta Salad

2011-04-16T13:28:00.000-07:00

Dressing:

- 1 tsp. finely chopped, peeled, fresh ginger root

- 1 garlic clove, pressed

- 1/3 cup rice vinegar or white wine vinegar

- ¼ cup orange juice

- ¼ cup vegetable oil

- 1 tsp. sesame oil

- 1 envelope Lipton onion soup mix

- 2 teaspoons sugar

Salad:

- 8 oz. bow tie pasta

- ½ cucumber, scored, seeded and sliced

- ½ cup diced red bell pepper

- ½ cup coarsely chopped red onion

- 1 package (6 oz) fresh baby spinach leaves

- 1 can (11 oz) mandarin orange segments, drained

- 2 cups diced, cooked chicken

- ½ cup sliced almonds, toasted

1. For fresh dressing, finely chop ginger root. In small bowl, whisk ginger root, garlic, vinegar, OJ, vegetable oil, sesame oil, soup mix, and sugar. Cover, refrigerate until ready to use.

2. For Salad, cook pasta according to package directions. Drain and rinse under cold, running water. Place pasta in large bowl.

3. Meanwhile, score cucumber, remove seeds and cut slices in half. Dice bell pepper, coarsely chop onion. Add cucumber, bell pepper, onion, spinach, mandarin oranges, chicken and almonds to pasta. Pour dressing over salad and toss. Serve immediately.

Carnitas

2011-04-16T13:26:00.000-07:00

Ingredients:

- Pork loin roast

- 1 can chicken broth

- 1 can pepsi/coke

- 1 can chopped green chilis

- 1 med. onion-quartered

- 4-5 cloves of garlic

- 1 med. Jalapeno-deseeded and chopped

- 1 bunch of cilantro-chopped

- 1 tablespoon of cumin

- salt/pepper

　 Directions: 1. Cut roast into 2 inch pieces

2. Add to pot on stove

3. Add all ingredients

4. Bring to a boil, reduce heat to low, cover and simmer for 3-4 hours

5. Remove meat with slotted spoon into a roasting pan

6. Preheat oven to 350 degrees

7. Save broth

8. Shred meat somewhat with a fork

9. Bake in oven for 30-45 minutes

10. Remove from oven and spoon some of the broth over meat

11. Serve with tortillas, salsa, guacamole, etc.

Walking Fondue

2011-04-16T13:22:00.000-07:00

1 loaf round bread 8 oz. sliced Swiss cheese 1 c. butter 1 T. lemon juice 1 T. Dijon mustard 1 tsp. Beaumond seasoning (optional) Score round loaf of bread in criss-cross cuts, making sure you do not cut all the way to the bottom of the loaf. Wrap the loaf in aluminum foil, making sure to reinforce the edges of the loaf. Stuff scores with slices of Swiss cheese and pour butter mixture into all cracks. Bake at 350° for 45 minutes. *I found a website that has the BeauMonde Seasoning ingredients. I have not measured everything out, but I just put a dash here and a dash there and it still tastes SO good. BeauMonde Seasoning Mixture Ingredients: 1 Tbsp. ground cloves 1 tsp. ground cinnamon 1 Tbsp. salt 1 Tbsp. ground bay leaf 1 Tbsp. ground allspice 2 Tbsp. ground pepper 1 Tbsp. ground white pepper 1 tsp. ground nutmeg 1 tsp. ground mace 1 tsp. celery seed

Nantucket Cranberry White Chocolate Oatmeal Cookies

2011-04-12T22:12:00.000-07:00

1/2 cup butter 1 cup dark brown sugar 1 egg 1 teaspoon vanilla 1/2 teaspoon salt 3/4 teaspoon baking soda 1 tablespoon grated orange zest 1 and 1/2 cups flour 1 cup old fashioned oats 3/4 cup white chocolate chips 1/2 cup sweetened dried cranberries 1/2 cup pistachios, shelled and chopped Preheat oven to 350 degrees. In a medium bowl, cream butter and sugar. Add egg, vanilla, and orange zest. Stir in salt and soda. Add flour and then oats. Mix in white chocolate, cranberries, and pistachios. Roll into generous 1 inch balls and bake for 8-10 minutes. Makes about 26 cookies.

***Make a double batch...they are so good!!

Brownie Popsicles

2011-04-07T21:55:00.001-07:00

•brownies •chocolate melts •popsicle sticks •sprinkles directions: •make brownies & cut into rectangles & place on wax paper to cool. •melt colored chocolate chips (follow melting instructions on the bag for best results) •stick the popsicle sticks into the brownies •pour melted chocolate onto brownie

•sprinkle almost immediately, before chocolate hardens •let shell harden and enjoy!

via: Love and twenty toes.blogspot.com

Tropical Avo Salsa

2011-03-06T17:04:00.000-08:00

2 cups finely diced tropical fruit (suggestions: kiwi, pineapple, mango, and papaya)

2 avocados, pitted, peeled & cut into 1/4" dice

1/4 cup fresh cilantro, chopped

1/4 cup finely chopped red onion

1 fresh Serrano or jalapeno chile, seeded & finely chopped

2 T. fresh lime juice

1 fresh, diced tomato

Gently toss together all ingredients with salt & pepper to taste.

Roasted Vegetables with Feta Cheese

2011-03-02T21:06:00.000-08:00

1/2 red onion, quartered
10-15 small fingerling potatoes
4 red or yellow baby bell peppers, sliced
3 carrots, halved and cut into large pieces
8 cloves of garlic, leave the skins on for roasting
1 green zucchini, sliced
4-5 asparagus spears, ends removed and cut into thirds
1 handful of grape tomatoes
Olive oil
Sea salt and freshly cracked lemon pepper, to taste
Dried thyme
Dried oregano
Garlic powder
Feta cheese
Preheat the oven to 375 degrees. Line a baking sheet with tin foil (for quick and easy clean up) then coat the tin foil lined baking sheet with olive oil cooking spray. Clean and slice the veggies and layer all but the tomatoes, zucchini and asparagus on the sheet. Drizzle a bit of olive oil on top, season with sea salt, cracked lemon pepper, garlic powder, thyme and oregano to taste. Toss to coat and place in the oven for 20 minutes. After 20 minutes, add the tomatoes, zucchini and asparagus to the roasted veggies, toss and return to the oven for an additional 10-15 minutes.
Remove from the oven and set aside. Once the garlic cloves cool down, carefully peel the skin off. Add garlic cloves back in with the rest of the veggies then sprinkle with feta cheese. Enjoy.

Recipe by: For the Love of Cooking.net

Streusel-Topped Blueberry Muffins

2011-03-02T20:37:00.000-08:00

1 3/4 c. all-purpose flour
2 3/4 tsp. baking powder
3/4 tsp. table salt
1/2 c. sugar
2 tsp. grated orange or lemon peel
1 large egg
3/4 c. buttermilk
1/3 c. canola oil
1 c. fresh or frozen blueberries
1 Tbsp. flour
1 Tbsp. sugar
Streusel Topping
1/4 c. sugar
2 1/2 Tbsp. flour
1/2 tsp. cinnamon
1 1/2 Tbsp. butter
Preheat oven to 400 degrees. Lightly spoon the flour into measuring cups and level it with a knife and combine it in a large bowl with the baking powder, salt, sugar, and citrus peel. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring just until moistened.
In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.
To make the streusel topping, combine the 1/4 c. sugar, 2 1/2 Tbsp. flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly. Sprinkle over the batter and bake for 18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 12 muffins.

Recipe via: Our Best Bites

Glass Block Jello

2011-01-03T10:12:00.001-08:00

4 3-oz. packages assorted Jello (in coordinating colors)
2 packets unflavored gelatin
1 14-oz. can sweetened condensed milk

Spray 4 small food storage containers (like Tupperware/Gladware/Rubbermaid) with non-stick cooking spray. Set aside.

Bring 5+ cups of water to a boil. Combine 1 c. boiling water with 1 package of Jello, stirring until dissolved. Place the dissolved Jello in one of the prepared containers. Repeat with the remaining packages of Jello. Refrigerate for at least 4 hours, preferable overnight.

When the Jello has set, bring another 1 1/2 c. of water to a boil. While the water is heating, sprinkle 2 packets of unflavored gelatin over 1/2 c. of cold water. Allow to stand for about 4 minutes. When the water is boiling, pour 1 1/2 c. boiling water over the dissolved gelatin and stir to combine. Add the sweetened condensed milk and mix well. Allow to come to room temperature.

Lightly spray a 9x13" pan with non-stick cooking spray. Carefully cut the colored Jello into cubes and gently toss to combine in the 9x13" pan. Pour the cooled milk mixture over the colored Jello and, if necessary, rearrange some of the colored Jello to make sure it is evenly distributed and not sticking out of the white mixture too far.

Place the 9x13" pan in the refrigerator and chill overnight. Cut into squares, rectangles, or various shapes with cookie cutters and serve.

via: Our Best Bites

RAVIOLI’S OR PENNE PASTA WITH BUTTERNUT SQUASH OR PUMPKIN

2010-12-19T16:31:00.000-08:00

1 (2 pound) butter nut squash peeled and seeded and cut into 1 inch pieces
1 lb. penne pasta or 1 1/2 lbs mushroom or cheese ravioli’s
4 Tablespoons extra virgin olive oil
1/3 pound pancetta or bacon, cut into a fine dice
2 shallots, thinly sliced crosswise
10 sage leaves chopped or torn
½ cup Romano cheese grated
Salt and Pepper
Grated nutmeg and 2 Tblsp. butter

Preheat oven to 400 degrees. Place squash on a baking sheet and tossed with 1
tablespoon of EVOO. Season with salt. Roast in the oven for about 15-20 minutes, or till tender.
Bring a large pot of salted water to a boil over high heat. Add pasta and cook al dente.
Do not over cook pasta. Drain pasta and reserve ½ cup pasta water. Set Aside.

Heat a large skillet over medium heat. Add the pancetta and cook until crisp. Add
shallots and sage. Cook until the shallots are soft. Add the pasta and squash and some
grated nutmeg and 2 tablespoon butter, grated cheese and black pepper. Gently toss
everything together. If using bacon instead of pancetta drain the fat before adding the
shallots and sage.

7 Layer Bars

2010-12-13T10:41:00.001-08:00

7 Layer Bars

1 cube butter
1 1/2 cups graham cracker crumbs
1 cup coconut
1 small pkg (6oz) butterscotch morsels
1 small pkg (6 oz) semi sweet chocolate chips
1 cup nuts chopped fine (optional 7th layer)
1 can Eagle brand sweetened condensed milk

Melt butter in 9 x 13 pan. Sprinkle the crumbs, coconut, chips & nuts over all, in order. You could also add 1 1/2 cups mini marshmallows, if desired. Drizzle sweetened condensed milk over all. Bake in 350 over for 25 minutes.

Sourdough Bruschetta

2010-08-27T09:31:00.001-07:00

1 (12-16oz) sourdough baguette

2 garlic cloves, halved plus 1 T. minced garlic

5 T extra virgin olive oil

1/4 cup grated Parmigiano-Reggiano, plus more for garnish

2 cups diced Roma tomatoes

1/3 cup thinly sliced fresh basil leaves, plus more for garnish

2 T. balsamic vinegar

1/2 tsp. sea salt

1 tsp. freshly ground black pepper

Preheat oven to 350 degrees.

Cut the baguette in half lengthwise, place on a sheet tray & bake in the oven until lightly brown. Rub with the garlic cloves. Drizzle with 2 oz. of the olive oil & sprinkle with the Parmigiano-Reggiano. Return to oven to melt cheese. In a medium mixing bowl, add the tomatoes, minced garlic, basil, vinegar, remaining olive oil, salt & pepper. Mix thoroughly & let sit for 5 minutes at room temperature.

Removed baguette from oven & top with the tomato mixture. Garnish with basil & Parmigiano-Reggiano.

Guy Fieri-Food Network

Apple-Ham Grilled Cheese

2010-06-18T14:36:00.001-07:00

1 cup chopped tart apples

1/3 cup mayo

1/4 cup finely chopped walnuts (optional)

8 slices cheddar cheese

8 slices sourdough bread

4 slices fully cooked ham

Combine apples, mayo & walnuts. Place a slice of cheese on four slices of bread. Layer each with 1/3 cup of the apple mixture, a slice of ham & another slice of cheese; cover with remaining bread. Butter the outsides of the sandwiches. Cook in a large skillet over medium heat on each side until bread is golden brown & cheese is melted.

4 servings

Breaded Ranch Chicken

2010-06-18T14:32:00.000-07:00

3/4 cup crushed cornflakes

3/4 cup grated Parmesan cheese

1 envelope ranch salad dressing mix

8 boneless skinless chicken breast halves (2lb.)

1/2 cup butter, melted

In a shallow bowl, combine the cornflakes, Parmesan cheese & salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 9x13 dish. Bake, uncovered, at 350 degrees for 45 minutes or until chicken juices run clear.

8 servings

Banana Muffins

2010-06-10T17:09:00.000-07:00

3 cups flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp nutmeg
2 cups sugar
1 cup vegetable oil
3 large eggs
1 Tbsp pure vanilla extract
4 ripe bananas, peeled and coarsely mashed

Set the oven to 325 degrees. Line 24 muffin cups with paper liners.

Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.

Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly.

Note: When filling muffin cups, use a cookie scoop. You will get the same amount in each cup and then everything cooks evenly.

via: Rookie Cookie

Sweet & Sour Pasta Salad

2010-06-07T11:23:00.000-07:00

1 pkg. (16oz) tricolor spiral pasta

1 medium red onion, chopped

1 medium tomato, chopped

1 medium cucumber, peeled, seeded & chopped

1 medium green pepper, chopped

2 T. minced fresh parsley

Dressing:

1 & 1/2 cups sugar

1/2 cup vinegar

1 T. ground mustard

1 tsp. salt, optional

1 tsp. garlic powder

Cook pasta according to package directions, drain & rinse with cold water. Place in a large serving bowl. Add the onion, tomato, cucumber, green pepper & parsley; set aside. In a saucepan, combine the dressing ingredients. Cook over medium-low heat for 10 minutes or until sugar is dissolved. Pour over salad & toss to coat. Cover & refrigerate for 2 hours. Serve with a slotted spoon.

Cinnamon Pull Aparts

2010-05-28T14:14:00.000-07:00

2 cans refrigerated biscuits(10 each)
1 stick butter (melted)
1 & 1/4 cup sugar
1 TBSP cinnamon
Directions:

Preheat oven to 350
Grease a round pie pan. Melt butter in a small bowl. Mix cinnamon and sugar together in another bowl. Separate dough and tear each biscuit in half and dip in melted butter. Then roll it in the cinnamon and sugar mixture, until it is completely coated. Place in the pie pan and squish them close, it should fill the bottom of the pan. Pour remaining melted butter (from bowl) over biscuits.

Bake at 350 for 25-28 minutes or until top is a little crispy.

Remove from oven and sit for 5 minutes. Place a large plate upside down over the pie pan and flip the biscuits out onto it. Enjoy!

Serves 6-8

Chicken Yogurt Enchilada Bake

2010-05-28T14:07:00.001-07:00

1/4 cup butter

1/4 cup flour

2 cups regular strength chicken broth

1 cup unflavored yogurt

2 cups shredded jack cheese (8 oz.)

1 small chopped onion

1 (7 oz.) can diced green chilies

12 corn tortillas

2 cups cooked & cubed chicken pieces

1/4 cup thinly sliced green onion

In a 2 quart pan, melt butter over medium heat. Add flour & whisk until bubbly. Whisk in broth, stir until it comes to a boil. Remove from heat. Stir in yogurt & chilies. Cover bottom of a 9 x 13 pan with 1/3 of the sauce.

Quickly dip tortillas in water. Drain briefly & cut into 1" strips. Scatter 1/2 of the tortillas over the sauce in the 9 x 13 pan, then cover evenly with all of the chicken & chopped onion & 2/3 of the cheese. Pour 1/3 of the sauce over entire mixture. Top with the remaining 1/2 tortillas, 1/3 sauce & 1/3 cheese. Cover dish with foil & bake at 400 degrees until hot in the center (about 30 minutes).

Sprinkle with green onions.

Serves 8-10

Enchilada Pie

2010-05-28T14:02:00.000-07:00

1 lb. hamburger

1/4 tsp. cumin

1/2 onion, chopped

1/2 clove garlic, minced

1/2 tsp. salt

1 can tomato soup

1 & 1/2 tsp. chili powder

1 can Las Palmas Enchilada sauce

1 package corn tortillas

1 cup grated cheese

Brown hamburger with onion & garlic. Drain. Add undiluted tomato soup, seasonings & enchilada sauce. Simmer 10 minutes. Butter 6 tortillas & place buttered side down in a 9 x 13 pan. Spread half of the meat sauce & cheese over tortillas. Lay remaining 6 tortillas over top & repeat with meat & cheese. Bake at 325 degrees for 20-25 minutes.

*May be made the night before, kept in refrigerator, covered with foil.

Chocolate-Orange Muffins

2010-05-27T14:17:00.000-07:00

2 cups all-purpose flour
1 cup chocolate chips
¼ cup sugar
1 T. baking powder
½ tsp. salt
½ cup orange juice
½ cup milk
1/3 cup vegetable oil
1 large egg
1 tsp. grated orange peel
Preheat oven to 400 degrees. Grease 12 standard size muffin-pan cups or line with paper liners. Mix together flour, chocolate chips, sugar, baking powder, & salt.
Mix together orange juice, milk, oil, egg & orange peel.
Make a well in the center of the flour mixture. Add milk mixture all at once to well, tossing with a fork until dry ingredients are just moistened. (Do not over mix.)
Spoon batter into prepared pan, filling cups ¾ full. Bake muffins until tops are firm & golden, 20 minutes. Transfer pan to a wire rack to cool slightly. Turn muffins out onto rack to cool completely.
Makes 1 dozen muffins.

Rhubarb Pie

2010-05-24T16:19:00.000-07:00

Mix together:

2 cups rhubarb (cut in 1" pieces)

1/3 cup flour

Add to mix:

1 egg

1/2 can crushed pineapple

about 1 T. tapioca

Pour into 9" pie shell & cover with top pie crust.

Make slits to let out steam.

Bake for 10 minutes at 425 degrees, then turn oven to 350 degrees. Continue baking for 45 minutes.

Makes one 9" pie. Serves 8-10

Recipe from Grandma Altop

Creamy Tortellini with Ham and Asparagus

2010-05-24T16:06:00.000-07:00

1 pkg. frozen or refrigerated cheese tortellini

2 cups 1" long pieces fresh asparagus (about 1lb.)

1 1/2 cups thin julienne strips ham

2 (10 oz.) containers light Alfredo sauce (or make Alfredo sauce from recipe below)

2 T. refrigerated pesto sauce

shredded Parmesan cheese

Cook tortellini according to package directions. Add asparagus the last 203 minutes of cook time. Drain well & add ham, Alfredo sauce and pesto to the pot. Cook over low heat for 2-3 minutes or until all ingredients are warmed. Serve with Parmesan cheese.

Homemade Alfredo Sauce

1 cup half & half or heavy cream

4 T. butter

1 cup Parmesan cheese

3 cloves garlic, pressed

Melt butter in saucepan over medium high heat. Add the garlic & saute' for a minute. Add the half & half or heavy cream. Heat thoroughly, but do not boil. Gradually add Parmesan cheese. Stir continuously until cheese is melted. Salt to taste, if desired.

Serves 4

Recipe from Kathy Jensen

Chicken Pesto Pasta

2010-05-10T16:47:00.000-07:00

• 3/4 cup heavy cream
• 1/4 cup pesto
• 1/4 cup grated Parmesan
• salt and pepper to taste
• 1/2 box cooked pasta
• 3 cups cooked chicken, shredded or cubed

Method:
Cook and prep your chicken and pasta to your liking and combine in a bowl. Set aside.
For the sauce, bring your heavy cream to a boil, stirring constantly, it will come to a boil fast. Let this boil on medium heat for 4-5 minutes until it thickens up. Add your pesto and stir. Add your Parmesan and stir until most of the cheese is melted in the sauce. Add your salt and pepper, not too much as the pesto and cheese have a lot of flavor by themselves.
Pour your pesto cream sauce over the chicken and pasta, and stir to combine.
makes 4 servings

Oreo Truffles

2010-05-10T16:41:00.000-07:00

• 1 (1 pound, 2 ounce) package Oreo cookies
• 1 (8 ounce) package cream cheese, room temperature
• 2 (8 ounces) packages milk chocolate chips--get a high quality chocolate chip. It makes all the difference.

Line two large baking sheets with either wax paper, parchment or a silpat.

In a food processor or blender, process and crush all of the Oreo cookies into fine crumbs.
Add cream cheese and process until thoroughly mixed and you have a creamy dough (there should be no white traces of cream cheese).

Using your hands, roll into walnut-size balls. If the dough becomes too soft to work, place the remaining mixture back into the refrigerator to harden up.
Place Oreo balls on the lined baking sheet and refrigerate for 45 to 60 minutes.
Melt chocolate chips in a double boiler or use the microwave. (I used the microwave!)

(Use either the defrost setting or 10-percent power in the microwave. Microwave for 1 minute, then check and stir. If the chocolate is not runny enough to easily coat the Oreo balls, microwave it again in 10 to 20 seconds intervals. Check and stir after each addition of time. Stir the chocolate until completely melted.)

To coat the truffle balls with the melted chocolate, use a slotted spoon and a normal spoon. Dip each Oreo ball into the melted chocolate, allowing the excess to drip back into the bowl. Place the Oreo truffle balls onto the baking sheet you have prepared.

*if the chocolate gets too hard to dip well, reheat it in the microwave.

Let the truffles harden in the refrigerator and keep them refrigerated prior to serving.

Grilled Cheese Reinvented

2010-04-18T22:43:00.000-07:00

sourdough bread

pepperjack cheese

cooked bacon

very thin apple slices (fuji were great!!)

lightly salted avocado

This was SO GOOD!! You have to try it!! Sorry for the bad picture, I was so hungry, I just snapped a quick one!

recipe via: just cook already

Playdough (cooked)

2010-04-15T13:14:00.000-07:00

1 cup flour

1/2 cup salt

1 T. oil

1 cup water (food coloring added)

2 tsp. cream of tartar

Stir over low heat until it forms a ball. Take out of pan & knead on counter. Keep refrigerated after each use.

Orzo Salad

2010-04-15T13:02:00.000-07:00

Vinaigrette

Whisk:

1/4 cup red wine vinegar

2 T fresh lemon juice

1 tsp. honey

Gradually whisk in 1/2 cup olive oil

add salt & pepper

Cover & chill.

May be made 2 days prior.

Bring 6 cups chicken broth to a boil. Stir in 1 lb. Orzo, reduce heat to medium. Cover pan partially. Cook until tender, stirring occasionally. Drain, then transfer to a large, wide bowl. Toss. Once cool add:

1 cup grape tomatoes, halved

7 oz. crumbled feta cheese

1 cup chopped, fresh basil

1 cup chopped green onions

Toss all together, add vinaigrette. May need more salt & pepper.

Serve at room temperature.

** May add 1/2 cup nuts (pine nuts or slivered almonds)

Mandarin Salad

2010-03-18T15:45:00.000-07:00

romaine lettuce

spinach

iceberg lettuce (optional)

red onion, cut very fine

strawberries (whole, halved or quartered, depending on size)

mandarin oranges

red grapes

sliced or diced slivered almonds (toasted)

Dressing:

1 cup Mayo (not Miracle Whip)

1/2 cup sugar

1/4 cup red wine vinegar

1 T. poppy seeds

Make dressing ahead. Toss just before serving.

Parmesan Mashed Potatoes

2009-12-17T19:40:00.000-08:00

4 lbs. peeled, cubed potatoes

5 T. real butter

1 cup fresh grated Parmesan cheese

6 cloves roasted garlic

1 - 1 1/2 cups warm skim milk (any milk will do)

1 T. salt, or to taste

1 tsp. fresh cracked black pepper, or to taste

Place potatoes in a large pot of cold water. Place onto stove top over high heat & bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain & transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, Parmesan, garlic, milk, salt & pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.

Scoop mashed potatoes onto serving plates & top with pork chops & soup gravy from crock pot.

**Roasted garlic: Preheat oven to 350 degrees. Place bulb of garlic with skins on, wrap tightly in tin foil & bake for 1 hour. Remove from foil & let cool for 15 minutes. Remove garlic from skins, place in a bowl & mash with a fork until completely mashed.

Ranch House Crock Pot Pork Chops

2009-12-17T19:36:00.000-08:00

6 pork chops, 1/2" thick

1 packet dry Ranch Dressing Seasoning

10 oz. can cream of chicken soup

Place pork chops, ranch seasoning & soup into crock pot over high heat for 4 hours or low heat for 6 hours.

Serve with Parmesan mashed potatoes.

via:Picky Palate

Sparkling Holiday Punch

2009-12-08T16:06:00.001-08:00

3 cups cold water

3/4 cups sugar

5 cinnamon sticks

1 bottle Welch's Sparkling Red or White Grape Juice Cocktail, chilled

1 cup orange juice

1/2 cup lemon juice

3 bottles (16 oz each) lemon-lime soda, chilled

ice cubes made with Welch's Sparkling Red or Sparkling White Grape juice cocktail

Preparation

In medium saucepan, combine water, sugar & cinnamon sticks to make cinnamon syrup. Heat to boiling over medium heat, stirring occasionally.

Reduce heat & simmer 5 minutes. Remove cinnamon sticks, cover & refrigerate 2 hours. IN a large punch bowl, combine cinnamon syrup, Sparkling White Grape Juice cocktail, orange juice, lemon juice & soda. Add ice cubes. If desired, garnish with additional cinnamon sticks or float fruit-filled ice cubes, orange, lemon or lime slices.

Makes about 30 one-half cup servings.

Caramel Toffee Fruit Dip

2009-11-17T15:56:00.000-08:00

1 8oz. package cream cheese (you can use light cream cheese)

3/4 cup brown sugar

1 1/2 tsp. vanilla (or more for taste)

Toffee bits (look by the chocolate chips & try to find the chocolate covered ones if you can.)

1 tsp. cinnamon

1/8 tsp. nutmeg

Combine cream cheese, brown sugar, cinnamon, nutmeg & vanilla with an electric mixer. When ready to serve, stir in about 1/2 bag of toffee bits with more sprinkled on top. Serve with fresh fruit.

Recipe via: Our Best Bites

Chicken & Spinach Alfredo

2009-10-27T15:49:00.000-07:00

1/2 lb. fettuccine noodles

1 lb. chicken breasts, baked & cut into bite-size strips

2 (10 oz.) containers refrigerated Alfredo sauce or make Alfredo sauce from recipe below

1/4 cup chopped sun-dried tomatoes, drained well between paper towels

3 cups lightly packed baby spinach

1/2 cup Parmesan cheese (omit if using Alfredo sauce recipe below)

Cook fettuccine according to package directions. Place chicken in a skillet with Alfredo sauce & tomatoes. Cover & cook over low heat for 10 minutes or until hot & bubbly. Stir in spinach & cheese (if using containers of Alfredo sauce) and cook until spinach is wilted & cheese is melted, 2 to 3 minutes. Serve over cooked fettuccine noodles with additional cheese, if desired.

Homemade Alfredo Sauce

1 cup half and half or heavy cream

4 T. butter

1 cup Parmesan cheese

3 cloves garlic, pressed

Melt butter in saucepan over medium high heat. Add the garlic & saute' for a minute. Add the half & half or heave cream. Heat thoroughly, but do not boil. Gradually ad Parmesan cheese. Stir continuously until cheese is melted. Salt to taste, if desired.

Recipe from Kathy Jensen

Laine's 4 Layer Ganache & Raspberry Cream Cheese Cake

2009-06-27T22:34:00.000-07:00

Cake

Bake a 2 layer chocolate cake mix as per directions.

Freeze cakes, then slice in half (keep cold)

Ganache

2 cups dark (semi sweet) chocolate chips & 1 cup cream

Place chips in a glass bowl. Bring cream to a boil on stove, stirring frequently-DO NOT scald.

Pour hot cream on chips & shake bowl to settle them. Leave to melt. Stir in 20 minutes until smooth, then refrigerate. (leave wire whisk in bowl while in fridge)

Cream Filling

1 & 1/2 cups whipping cream, whipped

1 pkg. cream cheese

1/2 tsp. raspberry glaze (see below)

Blend glaze & cream cheese until smooth. Fold in cream & refrigerate.

Raspberry Glaze

Boil 2 cups raspberries & 1 cup sugar until liquidy. Add 1 T. corn starch. Cool.

Construct Cake, frost & garnish & put in the fridge

how to construct: from the bottom-up

cake

ganache

cream filling

cake

cream filling

raspberry glaze only

cake

ganache

cream filling

cake

**Do not press layers down while assembling cake.**

This cake is SO GOOD!! We won it at an auction that the boys had at church to raise money for Scout camp. We paid $65.00 for it & I'd have to say...it was worth it!!!

Farfalle with Herb-Marinated Grilled Chicken

2009-05-16T08:36:00.000-07:00

1/4 cup olive oil

2 T. balsamic vinegar

1 T. lemon juice

1 T. finely chopped fresh basil leaves

1 T. finely chopped fresh flat leaf parsley

1 tsp. finely chopped fresh oregano leaves (optional)

Pinch of crushed red pepper flakes

1 lb. boneless, skinless chicken breast halves

1 box (16oz.) farfalle or penne pasta, cooked & drained

1 jar (26oz.) Bertolli Tomato & Basil pasta sauce

in shallow bowl, combine olive oil, vinegar, lemon juice, basil, parsley, oregano and red pepper flakes. Add chicken & toss to coat. Cover & marinate in fridge for 30 minutes.

Remove chicken from marinade & discard. Grill or broil chicken until thoroughly cooks.

Spoon pasta sauce on to hot farfalle & top with sliced chicken. Garnish, if desired, with additional parsley.

**We love this recipe! If I don't have fresh herbs I just use dried. And you can use whatever pasta sauce you like.

Double Chocolate Cheesecake Layered Cake

2009-05-10T21:52:00.000-07:00

2 8 oz packages softened cream cheese

1/2 Cup sugar

2 eggs

1 brownie mix 9x13 inch size

1 chocolate cake mix

Favorite Chocolate Frosting Recipe, prepared (tripled)

1. Preheat oven to 350 degrees F. Place cream cheese and sugar into a stand or electric mixer bowl. Beat until softened. Beat in the eggs until smooth. Pour into a wax paper lined and greased 9 inch springform pan. Bake for 35-40 minutes or until middle is set and not jiggly. Remove and let cool completely. Refrigerate overnight or for 2-3 hours. Carefully remove sides and transfer to wax paper (I used a giant spatula to help, it's ok if it breaks a little, just piece it together and freeze cheesecake for 30 minutes to firm).

2. Prepare brownie mix according to package directions and divide evenly into a wax paper lined and greased 9 inch cake pan. Bake for 25 minutes or until toothpick comes out clean from center. Let cool completely then carefully turn over onto wax paper; set aside.

3. Prepare cake mix according to package directions and pour into 2 wax paper lined 9 inch cake pans. Bake for 25 minutes or until toothpick comes out clean from center. Let cool completely then carefully turn over onto wax paper; set aside.

4. Place one of the chocolate cake layers onto a cake stand. Spread with a thin layer of chocolate frosting then layer with the brownie. Spread brownie with a thin layer of frosting then top with cheesecake layer. Spread with a thin layer of frosting then layer with remaining chocolate cake layer. Spread entire cake with remaining chocolate frosting. Chill until ready to serve.

Recipe from Picky Palate

Note: When I was removing my cheesecake from the springform pan it stuck to the bottom. It came apart in pieces, so I just had to piece it together. It still turned out ok.

I made a butter cream frosting from the powdered sugar recipe. I did the one with 4 cups of powdered sugar. It wasn't enough for the whole cake, so I had to make 1/4 of another batch.

Apple Stuffed Pork Loin Roast

2009-04-27T21:02:00.000-07:00

3 tablespoons olive oil

1 large onion, chopped

2 Granny Smith apples, peeled, cored and chopped

8 fresh sage leaves

2 cups thick-cut white bread cubes, crusts removed

1 egg, beaten

2 tablespoons butter

Salt and pepper

1/2 to 1 cup chicken broth, plus more if needed

1 (3 pound) pork loin roast, butterflied

Preheat oven to 375 degrees F.
In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Saute until softened. Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken broth gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin. Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a roasting pan. Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F. Remove from the oven and let rest for 15 minutes before slicing. Garnish with apples and fresh herbs.

** I used rubbed sage instead of fresh sage leaves

from Paula Deen via Food Network.com

Mini Smoky Bacon Wraps

2009-02-01T13:48:00.000-08:00

27 small cocktail franks

9 slices of bacon

1/3 cup dark brown sugar

1/3 cup ketchup

cayenne pepper to taste

Set oven to 400. Line baking sheet with foil. Cut bacon slices into thirds & roll each frank in bacon. (Secure with a toothpick). Bake for 10 minutes. Meanwhile mix ketchup, brown sugar,and cayenne in a bowl. Remove franks from oven after 10 minutes and brush with sauce. Put back in oven until bacon is lightly crisp but not burned.

Remove and eat!!!!

Snowball Cookies

2008-12-21T22:30:00.000-08:00

1 c. butter

1/2 c. confectioners sugar

2 tsp. vanilla

2 c. sifted flour

1 c. chocolate chips

1 c. chopped pecans (optional)

Additional confectioners sugar (for rolling)

Beat butter and sugar until creamy.

Add remaining ingredients, mix.

Use a teaspoonful of dough and roll into small ball.

Bake at 375 degrees for 12 to 15 minutes.

Cool slightly and roll in confectioners sugar. (I roll them twice.)

Cranberry Pineapple Punch

2008-12-15T21:06:00.000-08:00

3 cups cranberry juice

1- 46 oz. can pineapple juice

1 qt. gingerale

Chill all ingredients.

Mix together & add crushed ice.

Peppermint Pretzels

2008-12-07T22:05:00.001-08:00

I didn't really know what to call these. My friends Mom made these & they were SO GOOD, I had to add it to our holiday baking list!

First, you buy a bag of Guittard Smooth 'n Melty Petite Mints.
Melt the chocolate in the microwave. Then dip the pretzels in the chocolate & let them cool on a cookie sheet. I placed a piece of wax paper under the cookie sheet so that it wouldn't make a big mess. That's it!! They are so tasty!

Peppermint Bark

2008-12-07T11:46:00.000-08:00

12 oz. bittersweet chocolate, chopped (I used chips)

1 & 1/2 lbs. white chocolate, chopped (recipe says not to use chips, but I did!)

1 package (7.5 oz.) hard peppermint candies, unwrapped

1. Spray a 10" x 15" rimmed baking sheet with nonstick cooking spray; line with a piece of waxed paper. Crush candies (see below).

2. Place bittersweet chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 4 to 6 minutes. Remove from heat. Transfer to prepared pan & spread almost to edge with a spatula. Refrigerate 5 minutes until firm. (I melted mine in the microwave).

3. Melt white chocolate exactly as above. Spread on top of chilled bittersweet chocolate.

4. Sprinkle white chocolate with crushed candy. Chill until firm, 20 to 30 minutes (no longer, as candy will begin to soften).

5. Peel waxed paper off. Break bark into 2-inch pieces. Store at room temperature in an airtight container, up to 1 week.

**Crushing candies**

Place candy in a doubled resealable plastic bag (one inside the other); seal & wrap in a kitchen towel (to prevent candy from piercing the bag). Use a rolling pin or skillet to crush candy into tiny pieces. Pass through a large sieve to separate crushed candy from fine powder. (You can save the powder to stir into hot chocolate or sprinkle on ice cream).

**The rolling pin wasn't working for me, so I went into the garage & used Cory's hammer..it worked perfectly!!

Garlic Roast Chicken with Rosemary and Lemon

2008-11-12T18:41:00.000-08:00

2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks

6 cloves garlic, crushed

3 tablespoons fresh rosemary leaves, stripped from stems (I used dried)

3 tablespoons extra virgin olive oil

1 lemon, zested and juiced

1 tablespoon grill seasoning blend, such as McCormick brand Montreal Chicken Seasoning or coarse salt and black pepper

1/2 cup chicken stock

Pre-heat the oven to 450°F.
Arrange the chicken in a 9-inch x 13-inch baking dish. Add the garlic, rosemary, olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all the ingredients, then place in the oven.
Roast the chicken for 20 minutes. Add the chicken stock and lemon juice to the dish and combine with the pan juices. Return to the oven and turn the oven off. Let stand for 5 minutes longer. then remove the chicken from the oven. Place the baking dish on trivet and serve, spooning the pan juices over the chicken pieces.

Gak

2008-11-11T22:02:00.000-08:00

Mix: 2 cups Elmer's Glue All

1 1/2 cups warm water

Mix: 1 cup warm water

1 T. Borax (mix these two together before adding)

Add Borax mixture to glue mixture. Mix it up with hands. Keep in a closed baggie. If it dries out, add a little water.

This is fun for kids to play with, and adults too!!

*Borax can be found with the laundry detergent.

Spinach Artichoke Dip

2008-11-11T21:55:00.000-08:00

1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1 1/2 teaspoon Italian seasoning (mix of dried basil, oregano, thyme, rosemary, sage) use any or all that you have in the pantry
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese

DIRECTIONS
Preheat oven to 350. Lightly grease a small baking dish.
Mix everything together except mozzarella cheese.
Transfer the mixture to a baking dish. Top with mozzarella cheese. Bake in oven 25 minutes, until bubbly and lightly browned. Serve with baguette, crackers or chips.

Pesto Parmesan Crisps

2008-11-11T21:46:00.000-08:00

24 (1/4" thick) sweet baguette slices

1/2 cup Christopher Ranch Basil Pesto

1 cup shredded Parmesan cheese

Preheat oven to 450 degrees. Line a large baking sheet with foil. Spread each baguette slice with about 1 tsp. of basil pesto & lay very close together on baking sheet. Sprinkle with cheese. Bake for 10 minutes or until cheese is golden brown. Let cool, then store in an airtight container. (I usually serve them warm from the oven.)

Pesto Cheese Ball

2008-11-11T21:27:00.000-08:00

16 oz cream cheese, softened

2 1/2 to 3 cups of shredded cheddar cheese

2 T. basil pesto

1 T. grated onion

1/4 tsp. ground mustard

2 or 3 drops of red pepper sauce (optional)

Mix all ingredients together really well & then divide into 2 balls. Wrap each ball in plastic wrap & put in the refrigerator for at least 12 hours. The flavor gets better if it sits in the refrigerator for a while. Take out of the fridge 1 hour before serving so it softens.

Serve with favorite kind of crackers.

Pumpkin Bread

2008-11-02T10:40:00.000-08:00

3 1/2 cups flour

2 tsp. baking soda

1 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

3 cups sugar

1 cup oil

4 eggs

2 cups canned pumpkin

Preheat oven to 350 degrees. Mix all ingredients. Pour into 2 greased bread pans. Bake for one hour.

You can serve it with cream cheese frosting; recipe below.

Cream Cheese Frosting

2/3 cup cream cheese, softened

1 tsp. vanilla

3 cups powdered sugar

Beat cream cheese & vanilla until fluffy. Add sugar. Beat until smooth.

Summer Corn Chowder

2008-11-01T10:14:00.000-07:00

4 oz bacon (or 2 T. olive oil)

1/2 medium onion, diced

1 can diced green chili

2 ribs celery, diced

1/2 tsp. thyme

salt & fresh ground pepper

3-4 cups chicken stock (less stock if you want thicker soup)

2 1/2 cups yellow summer corn (or 1 medium bag of frozen corn)

5 oz. red potatoes, diced (about 4-5 medium sized potatoes)

1-2 pieces grilled chicken, diced

1 1/2 cups half and half

Cook bacon in stockpot until browned; remove & transfer to a paper towel, set aside. Discard all but 2 T. of the drippings. (or in stockpot, heat up 2 T. olive oil). Add onions, celery, thyme, salt & pepper & green chili; cook until onions are translucent. Add stock, bring to a boil. Reduce heat & simmer about 15 minutes.

Add corn & potatoes; cook until potatoes are tender, about 10 minutes. Remove from heat. Add half & half, as well as the chicken, & simmer until soup is hot. Taste & adjust seasoning with salt.

Ladle soup into bowls & garnish by crumbling bacon on top.

Chunky Potato Soup

2008-10-22T22:28:00.000-07:00

4 T. butter

4 Russet potatoes, peeled & chopped

1 onion, chopped

1 cup chopped celery

1/2 cup water

4 cups half & half

1 cup milk

1 tsp. salt

1 chicken bouillon cube

1/4 tsp. garlic powder

1 bay leaf

bacon, crumbled (optional)

chopped chives (optional)

grated cheese (optional)

1. Melt butter in a pot over low heat. Add potatoes, onion & celery. Cook, stirring until onion is tender. Add water; cook covered until potatoes are tender, about 10 minutes

2. Add half & half, milk, salt, garlic, bouillon cube & bay leaf to pot & stir well. Turn heat to medium, bring to a boil.

3. Remove bay leaf. Pour 1/2 of soup (or less) into a blender, puree until smooth.

* For chunkier soup puree less.

4. Return puree to pot. Stir well. Add bacon. Cook until heated through. Top with chives & cheese.

Teriyaki Chicken

2008-08-13T16:30:00.000-07:00

3 lb. bone-in chicken breasts

3/4 cup sugar

1/2 cup soy sauce

1 tsp. ginger powder

1 large clove garlic, minced

1 onion sliced

Mix sugar & ginger in pan. Add soy sauce & garlic. Heat stirring constantly until sugar dissolves. Place chicken in a 9 x 13 pan. Slice onion & lay over chicken. Pour sauce over chicken to marinate. Cover with foil. Marinate overnight. Leave foil on & cook for 2 hours at 325 degrees.

Serve with rice.

This is so good! The chicken falls off the bone.

Pumpkin Pie Cake

2008-08-13T16:22:00.001-07:00

Crust:

1 box yellow cake mix **reserve 1 cup for topping**

1/2 cup melted butter

1 beaten egg

Filling:

1 (29oz) can pumpkin

1 & 1/2 cups sugar

4 eggs, slightly beaten

1 tsp. salt

2 tsp. cinnamon

1 tsp. ginger

1/2 tsp. ground cloves

1 can (12oz) evaporated milk

Topping:

1 cup cake mix

1/2 cup sugar

1 tsp. cinnamon

1/4 cup softened butter

Mix crust ingredients together then sprinkle or pat mixture in the bottom of a 9 x 13 pan.

Stir filling ingredients together until well blended. Spread over crust.

Mix topping ingredients (using fingers if necessary to blend in the butter).

Sprinkle on top of the filling. Bake at 350 degrees for 60-70 minutes.

Serve with whipped cream!

Moms Cheesecake

2008-08-13T16:17:00.000-07:00

1 (8oz.) cream cheese, softened

1/2 cup lemon juice

1 can Eagle Brand Sweetened Condensed milk

1 tsp. vanilla

Beat softened cream cheese until light & fluffy. Gradually stir in sweetened condensed milk until thoroughly blended. Stir in lemon juice & vanilla. Pour into graham cracker crust. Refrigerate 2-3 hours. Top with pie filling.

Lemonade Cake

2008-08-13T16:09:00.000-07:00

1 lemon cake mix

1 small pkg. instant lemon pudding

4 eggs

1/2 cup oil

1/2 cup water

2 cup powdered sugar

1 (6 oz) can frozen lemonade, thawed
Heat oven to 350 degrees. Combine the cake mix, pudding, eggs, oil & water. Beat with a mixer until the mixture is smooth. Pour cake into a greased bundt cake (or a 9x13 glass pan works well too). Bake for approximately 35 minutes, or until an inserted toothpick comes out clean.
While the cake is cooking combine the powdered sugar and thawed frozen lemonade. Beat with a mixer until smooth. Once the cake is done, pierce the bottom of the cake (if using a bundt pan), or the top of the cake (if using a glass pan), with a fork, wooden skewer or dried spaghetti noodle-works great! Slowly spread half (if using a bundt pan, if your are using a pyrex pan spread the entire mixture) of the lemonade mixture over the cake, allowing it to soak in, & return the cake to the oven for an additional 5 minutes.
When the cake is finished baking, if using a bundt pan, allow it to cool for about 5 minutes before flipping it out. Once you flip it, poke additional holes in the top of the cake & slowly pour the additional lemonade mixture on top of the cake, creating a glaze.
Allow cake to cool & serve with whipping cream or cool whip. (if using a pyrex pan let the cake cool, & then add a layer of cool whip.)

*I found this recipe on someones blog-can't remember where. Cory made the cake pictured above for a bbq. The glaze didn't work properly, so he sprinkled powdered sugar over it as well.

Buttermilk Brownies

2008-08-13T15:36:00.000-07:00

Dissolve 1 tsp. baking soda in 1/2 cup buttermilk
add 2 beaten eggs
1 tsp. vanilla
Set aside.

Bring to a boil:

1 cube margarine

1/4 cup cocoa

1 cup water

1/2 cup oil

Mix together:

2 cups flour

2 cups sugar

1/2 tsp. salt

Add to mixture above.

Stir in buttermilk & egg mixture.

Pour into a greased & floured cookie sheet. Bake at 375 degrees for 20 minutes. Frost immediately.

Frosting:

Heat to boiling: 1 cube margarine

1/3 cup buttermilk

1/3 cup cocoa

Stir in one package powdered sugar

1 cup chopped nuts (optional)

1 tsp. vanilla

Leave the brownies in the pan until you frost them. They are delicious kept in the fridge. I just keep them in the cookie sheet until they are gone....believe me, it doesn't take long!

**These are the brownies Grandma Altop always makes when we go camping.

Hamburger Rice

2008-08-10T16:22:00.000-07:00

Brown 1 lb. hambuger; drain grease. Add 1 can of cream of chicken soup & 1/2 can of water. Add thyme, oregano & parsley to taste. Combine with cooked rice.

*Easy, easy meal & Cory LOVES it!

Sloppy Joes

2008-08-10T16:18:00.000-07:00

2 lbs. hamburger

1 onion, chopped

1 cup ketchup

2 T. vinegar

4 T. lemon juice

3 T. worcestershire sauce

1/2 tsp. mustard

1 & 1/3 cup water

2 T. brown sugar

In an electric skillet brown hamburger & onion. Drain fat. Add all the other ingredients. Mix & simmer for 1 hour. Pour over hamburger buns.

Beef Stroganoff

2008-08-10T15:58:00.000-07:00

In an electric skillet brown 1 to 2 lbs. of stew meat (dredged in 1/3 cup flour, 1 tsp. salt & 1/8 tsp. pepper) in 3-4 T. Crisco. Add a small clove of garlic & 1 chopped onion; brown with meat. Add 8 oz. can of tomato sauce & 1 1/2 cans of water & 2 T. Worcestershire sauce. Turn heat down, cover & simmer for 1 & 1/2 hours. Add 1/2 pint of sour cream. Serve over cooked egg noodles.

Oriental Beef Steak Strips

2008-08-10T15:50:00.001-07:00

2 lbs. round steak, cut 1" thick

2 T. Crisco

1/3 cup soy sauce

2 tsp. sugar

1/4 tsp. pepper

1 clove garlic, minced

8 green onions, cut in 1 1/2 inch pieces

1/2 lb. mushrooms, halved

1 (8oz.) can water chestnuts, halved

2 green peppers, thinly sliced

3 carrots, cut with vegetable parer in thin strips, lengthwise

1/4 cup water

2 T. cornstarch

cooked rice

Cut steak in strips 1/8" thick & 3-4" long. Brown strips in Crisco. Pour off drippings, measure & add water to make 1 cup. Combine with soy sauce, sugar, pepper & garlic. Add to meat. Cover & simmer slowly, 45 minutes. After, add carrots, pepper, onions, mushrooms &water chestnuts to meat. Cover & continue cooking for 15 minutes. Combine cornstarch & water; use to thicken cooking liquid for gravy. Serve over cooked rice.

*Mom always mixes the rice with the meat.

Twice Baked Potatoes

2008-08-10T15:46:00.000-07:00

6 large russett potatoes

1/2 cup butter or margarine, softened

3/4 to 1 cup milk or half & half

3 T. crumbled cooked bacon

3 T. finely chopped onion

1 T. snipped chives

1/2 tsp. salt

dash of pepper

paprika

1 1/2 cups shredded cheese, divided

Bake potatoes at 375 degrees for 1 hour or until soft. Allow to cool. Cut a thin slice off the top of each potato. Scoop out the pulp & place in a bowl; add butter & mash the pulp. Blend in milk, bacon, onion, chives, salt, pepper & 1 cup of cheese. Spoon into potato shells. Top with remaining cheese & sprinkle with paprika. Place on a baking sheet. Bake uncovered at 375 degrees for 25-30 minutes or until heated through.

Serves 6.

Sweet 'n Sour Sausage

2008-08-10T15:40:00.000-07:00

1 lb. cooked kielbasa

1 can unsweetened pineapple chunks, undrained

1 1/2 cups baby carrots, cut 1/4 lengthwise

1 large green pepper, cut into 1" pieces

1 medium onion, cut into chunks

1/3 cup packed brown sugar

1 T. soy sauce

1/2 tsp. chicken bouillon granules

1/4 tsp. garlic powder

1/4 tsp. ground ginger

2 T. cornstarch

1/4 cup cold water

Hot rice or chow mien

In crock pot combine the first 10 ingredients. Cover & cook on low for 4-5 hours, drain. In a small saucepan, combine the corn starch & water until smooth. Bring to a boil, cook & stir for 1 minute or until thickened. Stir into sausage mixture. Serve with rice or chow mien noodles.

Serves 6.

Au Gratin Potatoes

2008-08-10T15:36:00.000-07:00

Boil 6 to 8 large potatoes with their skins on. When they are fork tender, cool them & then peel off their jackets. Slice them up in pretty large slices into a 9 x 13 pan. Make a cheese sauce. Sprinkle Lawry's seasoned salt over them, pour the cheese sauce over & gently mix it into the potatoes. Sprinkle paprika over the top & bake at 350 degrees for 1/2 hour.

Sparkling Raspberry Lemonade

2008-08-10T15:32:00.000-07:00

2 pkgs. (10oz. each) frozen raspberries in syrup, thawed

2 cans (12oz. each) frozen pink lemonade concentrate, thawed

2 cans (11 1/2oz. each) frozen raspberry juice cocktail concentrate, thawed

12 cups water

4 cans (12 oz. each) lemon-lime soda

1 lemon, thinly sliced

Carefully spoon raspberries with syrup into 2 ice cube trays. Add enough water to just cover raspberries. Freeze about 3 hours or until firm.

Mix lemonade concentrate, raspberry juice concentrate & water in very large plastic or glass pitcher. Refrigerate until serving.

Just before serving stir soda into lemonade. Place ice cubes in glasses, pour lemonade mixture over ice. Garnish with lemon slices.

Makes 24 servings.

Cheese Sauce

2008-08-10T15:29:00.001-07:00

Melt 1 cube butter in saucepan, whisk in 1/2 cup flour stirring until smooth & bubbly. Slowly add 4 cups of milk stirring constantly until it is thickened & smooth. Remove from hear & add 4 cups of grated medium or sharp cheddar cheese & Lawry's Seasoned Salt to taste.

Small batch: Melt 1/2 cube butter, whisk in 1/4 cup flour.

Slowly add 2 cups milk.

Remove from heat & add 2 cups cheese & Lawry's salt.

*Mom makes this when we have ham. We put it on our sliced ham & baked potatoes. So good!

Sour Cream Potatoes

2008-08-10T15:23:00.000-07:00

2 lb. bag shredded, frozen potatoes

1 can cream of chicken soup

1 pint (16oz) sour cream

1/2 cup melted butter

1/3 cup chopped green onion

1/2 cup grated cheddar cheese

2 T. melted butter

3/4 cup cornflake crumbs

Mix the soup & sour cream well in bowl & set aside. Pour the potatoes into a 9 x 13 pan. Pour the 1/4 cup melted butter over the potatoes. Add the onions & grated cheese & mix into the potatoes. Pour the soup mixture over the potatoes & mix in, spreading the potatoes evenly in the pan. Mix the cornflake crumbs & 2 T. melted butter together. Sprinkle over the top of the potatoes. Bake at 350 degrees for 30 minutes.

Shoyu Chicken

2008-08-10T11:59:00.000-07:00

1 cup shoyu (soy sauce)

3/4 cup water

3/4 cup brown sugar

2 cloves garlic-mashed

grated fresh ginger

2 1/2 lbs. chicken thighs or wings

Combine all ingredients in a large pot. Mix well & add chicken pieces. Boil 1 hour or until tender.

Serve with rice & the sauce.

Butter Loaf

2008-08-10T11:54:00.000-07:00

1 cube butter

1/4 cup sugar

1- 8 oz. sour cream

4 eggs

1 tsp. vanilla

1/2 cup oil

1 box Duncan Hines Butter Recipe Golden cake mix

Cream butter & sugar. Mix all ingredients with creamed mixture. Beat until nicely mixed. Pour into loaf pans or tube pan or cupcake cups. Bake for 45 minutes at 350 degrees or until cooked. (bake cupcakes according to box).

GLAZE: 1/2 cup powdered sugar. Mix with 1 heaping tsp of melted butter. Add hot tap water until right consistency for glaze. Pour over cake.

Caramel Popcorn

2008-08-10T11:43:00.000-07:00

2 cups brown sugar

1 cup margarine

1/2 cup light corn syrup

1 tsp. salt

1 tsp. baking soda

5 quarts popped popcorn

Combine brown sugar, butter, syrup & salt in saucepan.

Heat until boiling. Continue cooking for 5 minutes, stirring constantly. Mix in baking soda. Place popped corn in large bowl & drizzle caramel over it, mixing well. Bake corn in large, greased roaster pan at 200 degrees for 1 hour; stirring every 15 minutes. Remove from oven, let cool & break into chunks.

Macaroni & Cheese

2008-08-10T11:28:00.000-07:00

2 cups elbow macaroni

3 T. margarine

3 T. flour

2 cups milk

1/2 tsp. salt

dash of pepper

2 cups shredded cheese

Cook macaroni in boiling, salted water until tender. In a separate pan melt butter, blend in flour, add milk. Cook & stir until thick. Add seasonings. Add 1 1/2 cups of cheese, stir until melted. Place cooked macaroni in a 10" x 6" x 1 1/2" baking dish.

Pour sauce over macaroni, top with remaining cheese.

Bake at 350 degrees for 30 minutes.

*Recipe from Deborah Wilderman

Double Fudge Cake

2008-07-28T23:03:00.000-07:00

1 chocolate cake

1 bottle Mrs Richardson's Hot Fudge Topping

1 small Cool Whip

4 SKOR bars or Heath bars

1 can Eagle brand milk

While cake is hot, poke holes in it & pour Eagle brand milk & hot fudge over the top. Let cool. Top with Cool with & chopped candy bars.

Meat Loaf

2008-07-28T22:59:00.000-07:00

Mix 1 lb. hamburger with chopped or dehydrated onion. Add one shredded carrot, a handful of minute rice, salt & pepper, thyme & A1 steak sauce or Worchestershire sauce. Shape meat into a loaf. Pour tomato sauce & sprinkle parsley flakes over the top. Cook at 350 degrees for 1 hour.

* You can also add an egg or breadcrumbs to the meat to help it stay together.

Meatballs & Gravy

2008-07-28T22:54:00.000-07:00

1 lb. ground round

1/2 cup fine bread crumbs

1/4 cup minced onion

1 tsp. cornstarch

1/4 tsp. allspice

1 egg, slightly beaten

1/4 cup milk

1/2 tsp. salt

Combine all ingredients. Shape into walnut sized balls. Place in pan with 1/4 cup oil & brown. Remove meatballs. Place 3 T. flour in drippings & brown. Add 2 cups water, 2 beef bouillon cubes, 3/4 tsp. salt & pepper. Thicken. Put meatballs into gravy. Bake at 350 degrees for 15-20 minutes. Serve with rice.

Orange Chicken

2008-07-28T22:49:00.000-07:00

Slice one large onion & place on the bottom of a 9 x 13 pan. Lay boneless, skinless chicken breasts on top of the onion. Squeeze the juice from 2 fresh oranges. Pour juice on top of chicken. Sprinkle Lawry's Seasoned Salt & pepper over all. Top the chicken with a small can of sliced mushrooms. Bake at 350 degrees for 1 hour.

Chicken Noodle Soup

2008-07-28T22:47:00.000-07:00

Boil 2-3 chicken breasts.

With water from chicken add 3 chicken bouillon cubes & 2-3 cans of chicken broth.

Bring to a boil.

Add a package of extra wide egg noodles & boil.

Cover & cook for 5-10 minutes.

Pretzel Salad

2008-07-28T22:45:00.000-07:00

2 1/2 cups coarsely chopped pretzels
3/4 cup melted butter
3 T sugar
Mix well. Spread in 9 x 13 pan. Bake for 10 minutes at 350 degrees. Cool.

Cream 8 oz softened cream cheese, blend in 1/2 cup powdered sugar and 1- 8 oz. Cool Whip. Mix well. Spread over pretzels. Refrigerate.

1- 6oz. strawberry jello
2 cups boiling water
2- 10 oz frozen strawberries

Dissolve jello in boiling water & add frozen berries, breaking up as stirring. Chill until slightly thickened. Pour over cool whip layer. Refrigerate until set.

Chicken Salad

2008-07-28T22:42:00.003-07:00

2 cups cubed, cooked chicken

1/2 cup diced celery

1/2 tsp. salt

1/2 cup mayonnaise

1 can mandarin oranges, drained

1/2 cup chooped nuts (optional)

1 can pineapple chunks, drained

Mix all ingredients together. Chill & serve on a lettuc leaf.

Zucchini Bread

2008-07-28T22:11:00.000-07:00

3 eggs, beaten

1 cup cooking oil

2 cups sugar

2 cups grated zucchini

1/2 tsp. vanilla

3 cups flour

1 tsp. baking soda

1/2 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

3/4 cup chopped nuts (optional)

Grease & flour 2 loaf pans. Beat eggs. Add oil, sugar, vanilla & zucchini. Cream together well. Sift & measure flour, then sift together flour, salt, baking soda & powder & cinnamon. Add dry ingredients to creamed mixture. Blend thoroughly. Stir in nuts. Divide into 2 loaf pans. Bake for 1 hour at 325 degrees or until toothpick comes out clean.

*One loaf can be wrapped & frozen for later.

Cinnamon Pull Aparts

2008-07-28T22:07:00.000-07:00

2 can refrigerated biscuits

1/2 cup melted butter/margarine

1 cup sugar

1 T. cinnamon

1/4 cup chopped nuts (optional)

Preheat oven to 375 degrees. Grease a round cake pan & sprinkle with nuts (optional). Melt butter in a bowl, then combine sugar & cinnamon in another bowl. Separate biscuits & tear them in half. Dip in melted butter; coat entirely. The coat with cinnamon & sugar & place in the pan. (Squish them next to each other). Pour remaining butter over the top.

Bake for about 25 minutes, let stand for 5 minutes then turn out on a serving plate.

*If you want a smaller batch, just do 1 can & use a loaf pan.

Sutter Sirloin Grilled Sandwiches

2008-07-28T14:52:00.000-07:00

Brush 1lb. Sutter Sirloin Steak, 1 large halved green bell pepper & 1/2 of a large white onion, cut into thick slices with 2 T. olive oil. Season to taste with salt & pepper. Grill over medium-high heat until cooked to your liking. Let cool slightly; slice steak thinly & cut peppers into strips. Stir 1/2 cup ketchup & 1 tsp. Tabasco Sauce together in a small bowl; spread mixture on both sides of a toasted Ciabatta roll. Top bottoms with slices of Muenster Cheese, steak, peppers & onion slices; close sandwiches.

*Recipe from Bel Air's weekly grocery ad.

Famous Fudge

2008-07-26T16:50:00.000-07:00

1 1/2 cups sugar

2/3 cup (5oz) evaporated milk

2 T. butter

1/4 tsp salt

2 cups mini marshmellows

1 1/2 (9oz) chocolate chips

1 tsp. vanilla

Line an 8 inch pan with foil.

Combine sugar, evaporated milk, butter & salt in medium saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

Stir in marshmallows, chocolate chips & vanilla. Stir vigorously for 1 minute or until the marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until form. Lift from pan; remove foil. Cut into pieces.

For milk chocolate fudge: substitute 1 3/4 cups (11.5oz) milk chocolate morsels for semi-sweet morsels.

For butterscotch fudge: substitute 1 2/3 cups (11oz) butterscotch flavored morsels for semi-sweet morsels.