Cooking with Brenda

Southwest Chipotle Burgers

2010-01-31T18:23:00.000-08:00

Burgers Makes 4 - place on bbq-er
1 1/2 lb ground lean turkey
1-1/2 chipotle peppers canned in adobo sauce
1 1/2 T adobo sauce (from the chipotle chili can)
1/4 C grated onion
1 t garlic powder
1/2 t cumin
1 1/2 t kosher salt
1/4 t pepper

Sauce for buns:

1/2 C Mayo
2 t lime juice
1 1/2 t adobo sauce (from the canned chipotle chilis)
2T chopped fresh cilantro

Serve with:

100 calorie wheat buns

avocado slices

fresh lettuce

pepper jack cheese

Potato, Green Bean & Feta Salad

2009-12-10T22:19:00.001-08:00

2 lbs small red potatoes, cut into 1 inch cubes

1 lb green beans, trimmed and cut into 1 inch pieces

1 c plain yogurt

1 Tbs chopped fresh dill

1/2 c crumbled feta cheese

1 red bell pepper diced

salt & pepper to taste

Place potatoes in gently boiling water & simmer until almost tender, about 10 mins. Add green beans and cook 3 mins more. Remove from heat and drain. Mix together yogurt and dill in a large bowl. Add potatoes and beans while still warm. Stir to coat with dressing. Add feta and red pepper and season with salt and pepper. Serve warm, or at room temperature

Dump Cake

2009-12-10T22:08:00.000-08:00

1 (21 oz) can cherry pie filling

1 (15 oz) can crushed pineapple

1 package yellow cake mix

8 oz chopped walnuts

1/2 c. butter melted

In a 9x13 pan mix the cherry pie filling and crushed pineapple. Shake yellow cake mix on top and gently mix so as just to combined. Then sprinkle the walnuts, and drizzle with melted butter.

Bake at 350 for 35-40 minutes, until golden brown.

Baked Hoisin Chicken Buns

2009-12-10T21:55:00.001-08:00

Ingredients

Cooking spray
12 ounces skinless, boneless chicken thighs
1/4 cup finely chopped green onions
1 1/2 tablespoons hoisin sauce
1 tablespoon oyster sauce
2 teaspoons rice vinegar
9 frozen white roll dough pieces, thawed (such as Rich's)
1 large egg, lightly beaten
1 teaspoon sesame seeds, toasted

Preparation

Heat a nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Cool slightly; shred meat with 2 forks. Place chicken in a medium bowl. Add green onions, hoisin sauce, oyster sauce, and vinegar; toss well to combine.

Roll each dough piece into a 4-inch circle on a lightly floured surface. Spoon about 2 tablespoons chicken mixture into center of each dough circle. Gather edges of dough over filling; pinch to seal. Place the filled dough, seam sides down, on a baking sheet coated with cooking spray. Lightly coat filled dough with cooking spray. Cover and let rise 20 minutes.

Preheat oven to 375°.

Uncover filled dough. Gently brush with egg; discard remaining egg. Sprinkle evenly with sesame seeds. Bake at 375° for 15 minutes or until golden brown. Serve warm.

Nutritional Information

Calories:: 143 (26% from fat)

Chipotle Chicken Taco Salad

2009-12-10T21:51:00.000-08:00

Ingredients

DRESSING:
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 tablespoon minced chipotle chile, canned in adobo sauce
1 teaspoon ground cumin
1 teaspoon chili powder
4 teaspoons fresh lime juice
1/4 teaspoon salt
SALAD:
4 cups shredded romaine lettuce
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1 cup cherry tomatoes, halved
1/2 cup diced peeled avocado
1/3 cup thinly vertically sliced red onion
1 (15-ounce) can black beans, rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

Preparation

To prepare dressing, combine first 7 ingredients, stirring well.

To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

Nutritional Information

Calories:: 249 (30% from fat)

Jalapeno Popper Spread (appetizer)

2009-12-10T21:44:00.000-08:00

2 (8 oz) packages of cream cheese (at room temp)

1 cup mayo

1 (4 oz) can of green chilies (drained)

2 oz canned jalapeno peppers (drained)

1 cup grated Parmesan cheese

Stir together cream cheese & mayo in a large bowl until smooth. Stir in green chilies and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese. Microwave on high 3 minutes until hot. Serve with crackers, or tortilla chips.

Waiki Waiki Meat Balls

2009-12-06T22:01:00.000-08:00

Waiki Waiki Meat Balls

Meat Balls

1 pound ground beef
4 tbsp chopped onion
1 tsp salt, pepper, and garlic salt
1 small can evaporated milk (non-dairy worked fine)
2/3 cup bread crumbs

Mix and form into balls. Brown in skillet with small amount of olive oil. Pour off extra grease and cover meatballs with the sauce (see below). Simmer covered for 15 minutes.

Sauce

1 large can pineapple chunks-drained, save juice
1 green pepper, chopped
1 cup chopped celery
2 tbsp cornstarch
2 tbsp vinegar
4tbsp brown sugar
1tbsp soy sauce

Use 1 cup pineapple juice (add water to make 1 cup exactly). Add cornstarch and stir until dissolved. Add vinegar, brown sugar, and soy sauce. Heat until thickened and clear, stirring constantly on medium heat. add pineapple chunks, green pepper and celery.

Tuscan Stew

2009-12-05T18:28:00.000-08:00

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1 can (10 1/2 ounces) Campbell's® Condensed Beef Broth
1/2 cup water
1 teaspoon dried Italian seasoning, crushed
1/2 teaspoon garlic powder
1 can (14.5 ounces) diced tomatoes with Italian herbs
3 large carrots, cut into 1-inch pieces (about 2 cups)
2 pounds beef for stew cut into 1-inch pieces

2 cans (about 15 ounces each) white kidney beans (cannellini), rinsed and drained

Directions:

Stir the soup, broth, water, Italian seasoning, garlic powder, tomatoes, carrots and beef in a 3 1/2-quart slow cooker.

Cover and cook on LOW for 8 or until the beef is fork-tender.

Stir in the beans. Increase the heat to HIGH. Cook for 10 minutes or until the mixture is hot.

Nutrition Information

Calories 312, Total Fat 7g, Saturated Fat 2g, Cholesterol 49mg, Sodium 656mg, Total Carbohydrate 33g, Dietary Fiber 7g, Protein 27g, Vitamin A 124%DV, Vitamin C 15%DV, Calcium 11%DV, Iron 30%DV

Blue Cranberry Sauce

2009-11-25T14:28:00.001-08:00

1 (12 ounce) package fresh cranberries
1 cup water
1/2 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
1 pint fresh blueberries

Directions

Wash and pick over cranberries. Place in a medium saucepan with water, and sugar. Bring to a boil, reduce heat, stir and simmer for 10 minutes or until cranberries burst.
Slightly mash the cranberries with the back of a wooden spoon to insure all skins are broken. Add the cinnamon, nutmeg and allspice. Mix well.
Remove from heat and mix in the blueberries (don't be afraid to break a few, but don't over mash either). The sauce will thicken as it cools.
Transfer to a bowl, cool slightly and place plastic wrap directly on top of sauce to cover. Refrigerate until chilled.

Ziti with Spinach, Cherry Tomatoes, and Gorgonzola Sauce

2009-09-16T17:29:00.000-07:00

4 ounces uncooked ziti
1/2 teaspoon extra-virgin olive oil
1 cup cherry tomatoes, halved
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
1 garlic clove, minced
6 tablespoons half-and-half
3 tablespoons Gorgonzola cheese, crumbled
1 cup fresh spinach

Preparation

1. Cook pasta according to package directions, omitting salt and fat; drain.

2. Heat extra-virgin olive oil in a large nonstick skillet over medium heat. Add cherry tomatoes, salt, crushed red pepper, and minced garlic to pan; cook 1 minute, stirring occasionally. Stir in half-and-half and Gorgonzola cheese; cook 2 minutes or until slightly thick, stirring constantly. Stir in spinach and pasta; cook 1 minute or until spinach wilts, tossing occasionally.

Slow Cooker Ham with Chutney

2009-09-15T17:31:00.000-07:00

1 3lb cooked smoked boneless ham

1/4 tsp pepper

1 and 1/2 cups fruit chutney

1 cup diced fruit and rasin mix

1 cup small frozen whole onions

1 tablespoon balsamic vinegar

1) Place ham in slow cooker. Sprinkle with pepper. Mix remaining ingredients; pour over ham. Cook on low 6-8 hours.

Slow Cooker Spiced Cranberry Cider

2009-09-15T17:28:00.000-07:00

1/3 c. brown sugar

2 tsp whole allspice

4 sticks cinnamon

1 bottle (48oz) apple cider

1 bottle (48oz) cranberry juice

Mix all ingredients into a slow cook, cook on low for 4-6 hours.

Remove cinnamon and allspices before serving.

1 serving = 80 calories

Hoisin Pork and Snow Pea Stir-Fry

2009-08-30T19:30:00.000-07:00

Yield

4 servings (serving size: 3/4 cup noodles and about 1 cup pork mixture)

Ingredients

4 ounces uncooked rice noodles or rice
2 tablespoons low-sodium soy sauce, divided
1 (1-pound) pork tenderloin, trimmed and thinly sliced
3/4 cup fat-free, less-sodium chicken broth
1/4 cup hoisin sauce
1 tablespoon cornstarch
1 tablespoon honey
4 teaspoons dark sesame oil, divided
3 cups snow peas, trimmed (about 1/2 pound)
1/2 cup sliced red bell pepper
1 tablespoon bottled ground fresh ginger
1 teaspoon bottled minced garlic
1/2 cup chopped green onions

Preparation

Prepare rice noodles according to package directions, omitting salt and fat. Drain and keep warm.

Combine 1 tablespoon soy sauce and pork, tossing to coat. Set aside.

Combine remaining 1 tablespoon soy sauce, broth, hoisin, cornstarch, and honey in a medium bowl, stirring with a whisk until smooth.

Heat 1 tablespoon sesame oil in a large nonstick skillet over medium-high heat. Add pork mixture to pan; sauté 3 minutes or until browned. Remove pork from pan. Add remaining 1 teaspoon sesame oil to pan. Stir in peas, bell pepper, ginger, and garlic; sauté 30 seconds. Return pork mixture to pan; stir in broth mixture. Simmer 2 minutes or until thick, stirring occasionally. Remove from heat, and stir in green onions. Serve pork mixture over the noodles.

Nutritional Information

Calories:: 395 (22% from fat)

Tomato-Basil Lasagna

2009-08-30T19:28:00.000-07:00

Ingredients

5 garlic cloves
1 (16-ounce) carton 1% low-fat cottage cheese
1/2 cup (4 ounces) block-style fat-free cream cheese
1/4 cup (1 ounce) grated fresh Romano cheese, divided
2 1/2 teaspoons dried basil
1/2 teaspoon crushed red pepper
1 large egg
1 (26-ounce) bottle fat-free tomato-basil pasta sauce (such as Muir Glen)
Cooking spray
12 cooked lasagna noodles
1 cup (4 ounces) chopped prosciutto or ham
1 cup (4 ounces) shredded part-skim mozzarella cheese

Preparation

Preheat oven to 375°.

Drop garlic through food chute with food processor on, and process until minced. Add cottage cheese; process 2 minutes or until smooth. Add cream cheese, 2 tablespoons Romano, basil, pepper, and egg; process until well-blended.

Spread 1/2 cup pasta sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over the pasta sauce; top with 1 cup cheese mixture, 1/3 cup prosciutto, and 3/4 cup pasta sauce. Repeat the layers two times, ending with noodles. Spread remaining pasta sauce over noodles. Sprinkle with 2 tablespoons Romano and mozzarella.

Cover and bake at 375° for 45 minutes or until sauce is bubbly. Uncover and bake an additional 15 minutes. Let lasagna stand 5 minutes.

Nutritional Information

Calories:: 272 (19% from fat)

Cream of Cauliflower Soup

2008-12-30T18:52:00.000-08:00

3/4 cup water

1 chicken bouillon cube

1 cup cubed potatoes

1/2 cup diced carrot

1/4 cup diced onion

1 cup chopped cauliflower

In a large saucepan combine water, chicken bouillon cube and vegetables. Bring to a boil for 5 to 10 minutes, or until tender. Set aside.

1/4 cup butter

1/4 cup flour

3 cups half and half

salt and pepper to taste

4 oz shredded cheddar cheese

In a separate saucepan over medium heat melt butter. Stir in flour. Cook for about 2 minutes. Gradually stir in half and half. Cook until thickened. Stir in vegetables + cooking liquid. Season with salt and pepper. Stir in cheese until melted.

Blue Cheese Crusted Filet Mignon with Port Wine Sauce

2008-12-28T09:09:00.000-08:00

1 tablespoon butter
1/2 cup minced white onion
3 cloves garlic, minced
1 tablespoon chopped fresh thyme
3/4 cup low-sodium beef broth
1/2 cup port wine
1 tablespoon vegetable oil
4 filet mignon steaks (1 1/2 inch thick)
3/4 cup crumbled blue cheese
1/4 cup panko bread crumbs

DIRECTIONS

Melt butter in a skillet over medium heat. Add the onion, garlic and thyme. Cook, stirring constantly, until onion is tender. Stir in the beef broth, scraping any onion bits from the bottom of the pan, then stir in the port wine. Bring to a boil, and cook until the mixture has reduced to about 1/2 cup. Set aside. This may also be made ahead of time, and reheated.
Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a cast-iron or other oven-safe skillet over high heat. Sear steaks quickly on both sides until brown, then place the whole pan into the oven.
Roast steaks in the oven for about 15 minutes for medium rare - with an internal temperature of 145 degrees F (63 degrees C). You may adjust this time to allow the steaks to finish just below your desired degree of doneness if medium is not what you prefer. Remove from the oven, and place on a baking sheet. Stir together the panko crumbs and blue cheese. Top each steak with a layer of this mixture.
Preheat the oven's broiler. Place steaks under the preheated broiler until the cheese topping is browned and bubbly. 3 to 4 minutes. Remove from the oven, and let stand for at least 15 minutes before serving. Serve with warm port wine sauce.

Tofu, Pork and Cashews

2008-12-09T08:12:00.000-08:00

1 (16 ounce) package firm tofu, cut into 6 slices
1/2 cup chicken broth
1 tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon oyster sauce
2 teaspoons chili garlic sauce
2 tablespoons vegetable oil
2 boneless pork loin chops, cut into bite sized pieces
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 cups cooked brown rice
1/3 cup chopped green onions
1/3 cup cashews

DIRECTIONS
1. Place tofu slices on several layers of paper towels, cover with additional paper towels, and place a dinner plate on top. Let stand 30 minutes. Then cut tofu into 1/2 inch cubes.

2. In a small bowl, whisk together broth, cornstarch, soy sauce, oyster sauce, and chili garlic sauce.

3. Warm oil in a large skillet over medium-high heat. Stir in pork, and cook 2 minutes, stirring constantly. Stir in ginger and garlic. Then stir in tofu, and cook until golden, about 4 minutes.

4. Stir in broth mixture, bring to a boil; simmer until mixture thickens, about 1 minute. Remove from heat. Serve over cooked rice garnished with green onions and cashews.

Bethany's Yummy Potato Casserole

2008-12-09T08:10:00.001-08:00

4 pounds potatoes, peeled
1 8oz pkg cream cheese
1 c sour cream
2 tsp salt
1/8 tsp pepper
1 garlic clove, chopped
1/4 c chopped fresh chives
2 tsp butter
1/2 tsp paprika

Boil potatoes until done. Beat with electric beater. Add next five ingredients. Beat until fluffy. Fold in chives. Put in greased baking dish. Dot with butter and sprinkle with paprika. Bake at 350 for 30 minutes.

Cranberry Apple Pie

2008-09-05T14:36:00.000-07:00

6 apples
1 (16 ounce) can whole cranberry sauce
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 recipe pastry for a 9 inch double crust pie

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line a pie plate with pastry.

Peel, core, and slice the apples.

Combine apples and cranberry sauce in a medium-sized mixing bowl. Combine brown sugar, flour, cinnamon, and nutmeg; add to the apple mixture. Mix thoroughly. Turn filling into the pastry lined pan. Cover with top crust. Crimp edges. Cut slits in top crust.

Bake for 1 hour, or until the crust is golden brown and the filling bubbly

Blueberry Orange Bread

2008-08-29T15:27:00.000-07:00

2 1/4 cups all-purpose flour
3/4 cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup margarine, softened
2 eggs
2 tablespoons orange zest
1/2 cup milk
1/2 cup orange juice
1 cup fresh blueberries

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom of one 5x9 inch loaf pan.

In a large bowl combine the flour, brown sugar, baking powder, salt, butter, egg, orange zest, milk and orange juice. Beat at low speed just until moistened. Then beat at medium speed for 2 minutes. Fold in the blueberries and spread into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes or until a toothpick poked into the center of the loaf comes out clean. Cool in pan for 10 minutes then invert onto a wire rack to cool completely before serving.

Monkey Bread

2008-08-29T15:26:00.001-07:00

1 sm. box butterscotch pudding (not instant)
1/2 c. brown sugar
1/2 c. butter, melted
1 pkg. Rhodes frozen rolls

Place frozen rolls in tube pan. Sprinkle dry pudding mix and brown sugar on top. Pour melted butter over all. Cover. Let rise overnight. Bake at 350 degrees for 30 minutes.

Mushroom Bacon Quiche

2008-08-29T09:21:00.000-07:00

1 refrigerated pie crust (1 crust = 1/2 of 15 oz pkg)
1 tablespoon Fleischmann's® Original Margarine-stick
1 cup sliced fresh button mushrooms
3/4 cup chopped yellow onion (3/4 cup = 1 small)
3 slices fully cooked bacon, chopped
1-1/4 cups Egg Beaters® with Yolk (1-1/4 cups = 10 oz)
1/2 cup fat free half-and-half
3/4 cup Sargento® Shredded Reduced Fat 4 Cheese Mexican Cheese
1/4 teaspoon ground black pepper

Preheat oven to 350°F.

Unroll crust and place in 9-inch deep dish pie plate; pierce crust with fork. Bake 15to 20 minutes or until light golden brown.

Melt Fleischmann's in medium skillet over medium heat. Add mushrooms and onion; saute 3 to 5 minutes or until softened. Remove from heat; set aside.

Combine bacon, Egg Beaters, half-and-half, cheese and pepper in medium bowl. Stir in mushroom-onion mixture. Pour into baked crust.

Bake 40 - 45 minutes or until knife inserted near center comes out clean.
Cool 5 minutes on wire rack. Cut into wedges; serve immediately.

Calories 197
Total fat 12 g
Saturated fat 5 g
Cholesterol 41 mg
Sodium 372 mg
Carbohydrate 15
Dietary fiber 0
Sugars 1 g
Protein 8 g

Pumpkin Orange Poppy Seed Cake

2008-08-29T09:19:00.001-07:00

1 pkg. (18.25 oz.) yellow cake mix
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
3 large eggs
2/3 cup orange juice
1/4 cup poppy seeds
GLAZE (recipe below)

Directions:
PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan.

COMBINE cake mix, pumpkin, eggs and orange juice in large mixer bowl. Beat on low speed until moistened. Beat on medium speed for 2 minutes. Add poppy seeds; mix until blended. Pour into prepared Bundt pan.

BAKE for 35 to 40 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 10 minutes; remove to wire rack to cool completely. Drizzle with Glaze.

FOR GLAZE
COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice in small bowl; stir until smooth.

Orange-Cranberry Pull-Apart

2008-08-29T09:17:00.000-07:00

24 Rhodes™ Dinner Rolls, thawed but still cold

1 small box non-instant vanilla pudding

1/2 cup sugar

1 orange rind, grated

1/2 cup butter or margarine, melted

1/2 cup dried cranberries

Glaze:

1 cup powdered sugar

1 tablespoon butter, melted

2 tablespoons fresh orange juice

Cut rolls in half. Mix pudding, sugar, and orange rind together. Dip rolls in butter and then in pudding mixture. Arrange, alternately with dried cranberries, in large sprayed bundt pan. Pour any leftover butter and pudding mixture over rolls. Cover with plastic wrap and let rise until double or even with the top of the pan.

Remove wrap and bake at 350°F 30-35 minutes. Cover with foil last 15 minutes of baking. Immediately after baking, invert onto a serving platter. Combine powdered sugar, butter and orange juice. Mix well. Drizzle over pull-aparts

Crockpot Chicken and Olives

2008-07-31T21:18:00.000-07:00

3 large potatoes, peeled and cut bite-size
1 large green pepper, chopped, or cut into narrow strips if you prefer
1 med onion, chopped
1 can (15 oz.) tomato sauce
1/2 cup dry white wine
1/2 cup pimiento-stuffed olives
1 1/2 tsp. each, minced garlic and olive oil
1 T tomato paste
1/2 tsp. salt
1/4 tsp. pepper
6 drumsticks and thighs, skin and fat removed
In large slow cooker, stir all ingred. Add chicken, turn to coat with sauce. Cook on high 5-6 hours or low 8-10 hours.

(I didn't have tomato paste. Don't think it's necessary. I used frozen chicken tenderloins which I thawed in the microwave first.)

Oatmeal Pancakes

2008-07-31T21:16:00.000-07:00

3/4 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon sugar
1 egg
1 cup buttermilk
2 tablespoons butter or margarine, melted

In a bowl, combine the oats, flour, baking soda and sugar. Combine the egg, buttermilk and butter; stir into the dry ingredients just until moistened. Pour batter by 1/3 cupfuls onto a greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown.

Sprinkle cinnamon on each pancake

Light Blueberry Muffins

2008-07-31T21:15:00.000-07:00

1 1/4 cups quick cooking oats
1 cup all-purpose flour
1/3 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg
1/4 cup vegetable oil
1 cup blueberries, rinsed and drained

Combine oats, flour, sugar, baking powder, and salt. Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in blueberries. Fill greased muffin cups 2/3 full with batter.

Bake at 425 degrees 25 minutes

CHOCOLATE CHIP CRUNCH COOKIES

2008-07-31T21:12:00.001-07:00

Preheat oven to 350 degrees F., rack in the middle position.

1 cup butter (2 sticks, ½ pound – melted)
1 cup white (granulated) sugar
1 cup brown sugar (pack it down in the cup)
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons vanilla
2 beaten eggs (you can just beat them up in a cup with a fork)
2 ½ cups flour (not sifted – pack it down in the measuring cup)
2 cups corn flakes
1 to 2 cups chocolate chips
Melt the butter, add the sugars, and stir them all together in a large mixing bowl. Add the soda, salt, vanilla, and beaten eggs. Mix well. Then add the flour and stir it in. Measure out the corn flakes and crush them with your hands. Then add them to your bowl, along with the chocolate chips. Mix everything up thoroughly.

Let the dough set on the counter for a minute or two to rest. (It doesn’t really need to rest, but you probably do.)

Form the dough into walnut-sized balls with your fingers and place them on a greased cookie sheet, 12 to a standard sheet. (I used Pam to grease my cookie sheets.) Press the dough balls down just a bit with your impeccably clean hand so they won’t roll off on the way to the oven.

Bake at 350 degrees F. for 10 to 12 minutes. Cool on the cookie sheet for 2 minutes, then remove the cookies to a wire rack until they’re completely cool. (The rack is important —- it makes them crisp.)

Yield: approximately 6 to 8 dozen, depending on cookie size.

Hannah’s Note: If your cookies spread out too much in the oven, either chill it in the refrigerator before baking, or turn out the dough on a floured board and knead in approximately 1/3 cup more flour.

BLUE BLUEBERRY MUFFINS

2008-07-31T21:10:00.000-07:00

Preheat oven to 375 degrees F., rack in the middle position

The Batter:

1/2 cup melted butter (1 stick)
1 cup sugar
2 beaten eggs (just whip them up with a fork)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen blueberries (no need to thaw if they’re frozen)
2 cups plus one Tablespoon flour (no need to sift)
1/2 cup milk
1/2 cup blueberry pie filling
Crumb Topping:

1/2 cup sugar
1/3 cup flour
1/4 cup softened butter (1/2 stick)
Grease the bottoms only of a 12-cup muffin pan (or line the cups with double cupcake papers – that’s what I do at The Cookie Jar.) Melt the butter. Mix in the sugar. Add the beaten eggs, baking powder, and salt. Mix it all up thoroughly.

Put one Tablespoon of flour in a baggie with your cup of fresh or frozen blueberries. Shake it gently to coat the blueberries and leave them in the bag for now.

Add half of the remaining two cups of flour to your bowl and mix it in with half of the milk. Then add the rest of the flour and the milk, and mix thoroughly.

Here comes the fun part: Add 1/2 cup of blueberry pie filling to your bowl and mix it in. (Your dough will turn a shade of blue, but don’t let that stop you – once the muffins are baked, they’ll look just fine.) When your dough is thoroughly mixed, fold in the flour-coated fresh or frozen blueberries.

Fill the muffin tins three-quarters full and set them aside. If you have dough left over, grease the bottom of a small tea-bread loaf pan and fill it with your remaining dough.

The crumb topping: Mix the sugar and the flour in a small bowl. Add the softened butter and cut it in until it’s crumbly. (You can also do this in a food processor with chilled butter and the steel blade.)

Fill the remaining space in the muffin cups with the crumb topping. Then bake the muffins in a 375 F. degree oven for 25 to 30 minutes. (The tea-bread should bake about 10 minutes longer than the muffins.)

While your muffins are baking, divide the rest of your blueberry pie filling into half-cup portions and pop it in the freezer. I use paper cups to hold it and freeze them inside a freezer bag. All you have to do is thaw a cup the next time you want to make a batch of Blue Blueberry Muffins.

When your muffins are baked, set the muffin pan on a wire rack to cool for at least 30 minutes. (The muffins need to cool in the pan for easy removal.) Then just tip them out of the cups and enjoy.

These are wonderful when they’re slightly warm, but the blueberry flavor will intensify if you store them in a covered container overnight.

Hannah’s Note: Grandma Ingrid’s muffin pans were large enough to hold all the dough from this recipe. My muffin tins are smaller and I always make a loaf of Blue Blueberry tea-bread with the leftover dough. If I make it for Mother, I leave off the crumb topping. She loves to eat it sliced, toasted, and buttered for breakfast.

Annie's Awesome Cornbread

2008-04-22T21:20:00.001-07:00

Preheat oven to 350. Spray 9x13 or 8 1/2 x 11 inch pan.

Mix together:
3 boxes jiffy cornbread mix
2 1/2 c. milk
1/2 c. oil
3 eggs
3 T sugar
1 can creamed corn (regular sized can)
1 can chopped jalepenos (these come in those small 1/2 size cans but just 1 of them)
1 can diced green chiles (same with these)
2 1/2 cups grated cheese (i use cheddar or monterey jack)

Pour into pan, bake 60 minutes or until golden brown

Oatmeal Carmelitas

2008-04-22T21:18:00.000-07:00

14 oz carmels
1/2 c. evaporated milk
2 c. flour
1/2 tsp. salt
2 c. oats
1 tsp. soda
1 1/2 c. brown sugar
1 c. melted butter
1 c. chocolate chips

Combine dry ingredients and melted butter into huge bowl. Press 1/2
crumbs into greased 9 x 13 pan.

Bake 10 mins. Melt carmels then milk, cool slightly. Remove pan from
oven and sprinkle chocolate chips and spread carmel mixture. Cover
with remaining crumb mixture.

Bake 15 mins or until golden brown 350. Cool before cutting.

May use 10 oz or 1 1/4 c. jar of carmel ice cream topping.

Annie's AWESOME Enchiladas!

2008-04-22T21:15:00.000-07:00

2lb chicken, cubed
1 package cream cheese, softened
1 large can green enchilada sauce
1-2 small cans of chopped green chiles
1 can chopped jalpenos (optional- or use 1/2 can instead)
1 bag shredded monterrey jack cheese
1 package burrito size flour tortillas
1/2 package chicken fajita seasoning
Olive oil

Mix chicken with fajita seasoning and cook in 2 T olive oil until no longer pink. Add cream cheese and allow it to melt in the skillet, then add the green chiles and jalepenos. When all melted together, turn heat to low or remove from heat.

Spoon chicken filling into tortillas, spoon 1-2 T enchilada sauce and sprinkle small handful of cheese, then roll and place in a greased 9x13 inch pan. Repeat this until the pan is filled. (You can squeeze more in a pan that it might seem).

Then pour the rest of the enchilada sauce over the enchiladas, spreading with a spoon to make sure than the tortillas are all moistened by the sauce (keeps them from getting too crispy when cooking).

Bake at 375 for 20 minutes, until cheese melts. If you make them ahead of time, you can refrigerate but you will need to bake longer (40 min at least), or until the center is hot. If you do this, make sure you cover with foil until the last 15 min then remove foil to melt the cheese. Otherwise it will be too done on top.

Slow Cooker Ham

2008-04-22T21:11:00.001-07:00

2 cups packed brown sugar
1 (8 pound) cured, bone-in picnic ham

DIRECTIONS
Spread about 1 1/2 cups of brown sugar on the bottom of the slow cooker crock. Place the ham flat side down into the slow cooker - you might have to trim it a little to make it fit. Use your hands to rub the remaining brown sugar onto the ham. Cover, and cook on Low for 8 hours.

Zippy Burgers

2008-04-22T21:06:00.000-07:00

INGREDIENTS:
1/4 cup beer or beef broth
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
1 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef
4 hamburger buns, split

DIRECTIONS:
1. In a bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into four patties.
2. If grilling the hamburgers, coat grill rack with nonstick cooking spray before starting the grill. Grill hamburgers, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a meat thermometer reads 160 degrees F. Serve on buns.

Teriyaki Pork Kabobs

2008-04-22T21:04:00.000-07:00

INGREDIENTS:
1/2 cup soy sauce
1/4 cup water
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 teaspoons brown sugar
2 garlic cloves, minced
1/2 teaspoon ground ginger
1 pound pork tenderloin, cut into 1 1/4 inch cubes
1 medium zucchini, cut into 1/2-inch pieces
1 large sweet red pepper, cut into 1-1/2-inch pieces

DIRECTIONS:
1. In a bowl, combine the first seven ingredients. Pour half into a large resealable plastic bag or shallow glass container. Refrigerate the remaining marinade for basting. Add pork to bag or container and turn to coat. Cover and refrigerate for 1-4 hours. Drain and discard marinade. On four metal or soaked bamboo skewers, alternate pork, zucchini and red pepper. Grill, uncovered, over medium-hot heat for 3 minutes on each side. Baste with reserved marinade. Continue basting and turning kabobs for 4-6 minutes or until meat juices run clear.

Mexican Chicken Corn Chowder

2008-04-22T21:02:00.000-07:00

1 1/2 pounds boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup chopped onion
1 clove garlic, minced
3 tablespoons butter
2 cubes chicken bouillon
1 cup hot water
3/4 teaspoon ground cumin
2 cups half-and-half cream
2 cups shredded Monterey Jack cheese
1 (14.75 ounce) can cream-style corn
1 (4 ounce) can diced green chiles
1 dash hot pepper sauce
1 tomato, chopped
fresh cilantro sprigs, for garnish (optional)

DIRECTIONS
In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink.

Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin.

Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes.

Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.

Adobo Chicken With Ginger

2008-04-22T21:00:00.000-07:00

INGREDIENTS
1 (3 pound) whole chicken, cut into 8 pieces
1/2 cup soy sauce
3/4 cup distilled white vinegar
1 bulb garlic, peeled and crushed
2 tablespoons thinly sliced fresh ginger root
2 bay leaves
1/2 tablespoon black peppercorns

DIRECTIONS
Combine the chicken, soy sauce, vinegar, garlic, ginger, bay leaves and peppercorns in a Dutch oven. Bring to a boil over medium heat. Once it boils, reduce heat to a simmer. Cover the pot and simmer for 30 minutes, basting the chicken occasionally.

After 30 minutes, remove lid and cook until liquid has reduced to half.

Remove chicken from the pot to a serving plate. Strain the liquid from the pot to remove all the food particles, and set aside. Serve chicken hot over steamed rice and drizzle with reserved sauce.

Teriyaki Tuna

2008-04-22T20:58:00.000-07:00

1/2 cup teriyaki sauce
1 1/2 pounds sashimi grade tuna steaks
2 tablespoons extra virgin olive oil
1 lemon
1 tablespoon sesame seeds
2 teaspoons sea salt
ground black pepper to taste
1 carrot, grated

DIRECTIONS
Pour the teriyaki sauce into a shallow dish or bowl, and place tuna steaks in the sauce to marinate. Cover, and allow to marinate for about 45 minutes at room temperature. The steaks will cook more evenly if they are not cold.

Heat olive oil in a large skillet over medium heat. Place tuna steaks in the hot oil, and pour in the teriyaki sauce. Squeeze juice from the lemon over the steaks, and sprinkle with sesame seeds. When the bottom is light brown, flip the steaks, and cook until browned on the other side. The center will still be slightly red. Season with sea salt and pepper.

Place the tuna steaks onto serving plates, and garnish with grated carrots. Serve the pan drippings as a dipping sauce.

Basic French Onion Soup

2008-04-22T20:57:00.000-07:00

1 pound onions, sliced
3 tablespoons vegetable oil
2 (14 ounce) cans beef broth
1 teaspoon Worcestershire sauce
1 pinch ground black pepper
6 slices French bread, toasted
2/3 cup shredded Swiss cheese

DIRECTIONS
Cook and stir onions in vegetable oil in a covered large saucepan over medium heat for 20 minutes. Stir in the beef broth, Worcestershire sauce and black pepper; heat to a boil. Remove from heat.

Place bread on a baking sheet; sprinkle bread with cheese. Broil 4-to-5 inches from heat for about 1 minute or until cheese is melted and golden.

Ladle soup into bowls and top with bread.

Brie And Mushroom Phyllo Puffs

2008-04-22T20:56:00.000-07:00

1 cup butter, divided
8 crimini mushrooms, sliced
6 shiitake mushrooms, sliced
3 cloves garlic, chopped
1 (8 ounce) wedge Brie cheese
1 (16 ounce) package frozen phyllo pastry, thawed

DIRECTIONS
Melt 2 1/2 tablespoons of butter in a skillet over medium heat. Saute crimini and shiitake mushrooms with garlic until tender. Remove from heat, and set aside. Melt remaining butter in a dish in the microwave.

Preheat the oven to 375 degrees F (190 degrees C).

Unroll the phyllo dough, and cut into three equal strips, about 3x12 inches. I like to use kitchen shears for this. Place two sheets of the phyllo onto a cutting board or other work surface, and cover the stack of remaining sheets with a damp paper towel to keep them from drying out.

Brush the top sheet of phyllo with melted butter, and place a raspberry sized dab of brie on one end. Top with a small amount of the mushroom mixture. Fold phyllo dough over the filling to make a triangle. Continue folding back and forth in a triangle shape, brushing the exposed side of the dough as you go. Seal the end closed with a little water or butter. Place on an ungreased baking sheet, and repeat with remaining dough and filling.

Bake the triangles for 20 to 25 minutes in the preheated oven, turning over once during baking, until golden brown.

BNTS (bunts) -- Baked Noodle Tomato Sausage

2008-04-22T20:51:00.000-07:00

1 (1-pound) package uncooked penne
1 pound hot turkey Italian sausage links -- or hot pork sausage
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (14.5-ounce) cans petite-diced tomatoes, undrained
1/4 cup chopped fresh basil
Cooking spray
1 cup (4 ounces) shredded fresh mozzarella cheese
1 cup (4 ounces) grated fresh Parmesan cheese

Preparation
Preheat oven to 350°.

Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.

Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.

Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350° for 25 minutes or until bubbly.
Yield
8 servings (serving size: 1 1/2 cups)

Nutritional Information
CALORIES 413(26% from fat); FAT 11.8g (sat 6.1g,mono 2.2g,poly 1g); PROTEIN 24.1g; CHOLESTEROL 49mg; CALCIUM 265mg; SODIUM 941mg; FIBER 4.5g; IRON 7.9mg; CARBOHYDRATE 53g

Key Lime Pie

2008-04-22T20:41:00.000-07:00

1 (9 inch) prepared graham cracker crust
2 cans sweetened condensed milk
1/2 cup sour cream
1 cup key lime juice (if fresh 3/4 cup)
1 tablespoon grated lime zest

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN!

Chill pie thoroughly before serving. Garnish with fresh whipping cream and lime slices.

Sangria

2008-04-22T20:40:00.001-07:00

INGREDIENTS
1/2 cup brandy
1/4 cup lemon juice
1/3 cup frozen lemonade concentrate
1/3 cup orange juice
1 (750 milliliter) bottle dry red wine
1/2 cup peach schnaaps
1 lemon, sliced into rounds
1 orange, sliced into rounds
1 lime, sliced into rounds
1/4 cup white sugar (optional)
8 maraschino cherries
2 cups carbonated water (optional)

DIRECTIONS
In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, peach schnaaps, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.

Orange Dream

2008-03-01T21:39:00.000-08:00

Ingredients
1 1/2 cups orange juice, chilled
1 cup light vanilla soy milk (soya milk), chilled
1/3 cup silken or soft tofu
1 tablespoon dark honey
grated orange zest of one small/medium orange
1/2 teaspoon vanilla extract
5 ice cubes
4 peeled orange segments

Directions
In a blender, combine the orange juice, soy milk, tofu, honey, orange zest, vanilla and ice cubes. Blend until smooth and frothy, about 30 seconds.
Pour into tall, chilled glasses and garnish each glass with an orange segment.

Nutritional Analysis(per serving)
Calories 105 per serving

Peanuty Tangy Shrimp

2007-11-14T12:54:00.000-08:00

1 lb shrimp (thaw frozen, pre-cooked shrimp -- tails off)
Cut a yellow pepper in thin long strips
Dice into small pieces 1/2 cup onion

Cook rice....

Mix in a bowl
1/2 c. water
1/4 c. marmalade
2 T. soy sauce
2 T. peanut butter (creamy)
2 tsp corn starch
1/4 tsp crushed red pepper (or more depending on how spicy you like it)

In another frying pan add 2 T olive oil, heat veggies and shrimp. Lightly pepper. Cook through about 6 minutes. Add sauce and simmer 15 minutes...

Serve it over the rice.....

IT WAS SO GOOD!!! TRY IT!!!!!!!!!!!!!!

Maple Salmon

2007-11-14T12:53:00.001-08:00

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 1 Hour
Yields: 4 servings

INGREDIENTS:
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1 pound salmon

DIRECTIONS:
1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
3. Preheat oven to 400 degrees F (200 degrees C).
4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Garlic Bread

2007-11-14T12:51:00.001-08:00

1 16-ounce loaf of Italian bread or French bread
1/2 cup (1 stick) unsalted butter, softened
2 large cloves of garlic, smashed and minced
1 heaping tablespoon of freshly chopped parsley
1/4 cup freshly grated Parmesan cheese (optional)

Preheat oven to 350°F.

Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes.

Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt.

Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately.

Chicken Piccata

2007-11-14T12:48:00.000-08:00

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Sever over angel hair pasta lightly seasoned with fresh parmesan and black pepper -- it is FANTASTIC!

Easy Crabcakes

2005-08-31T09:38:00.000-07:00

1/2 cup mayonnaise
2 eggs
2 1/2 cups soft bread crumbs
2 tsp ground mustard
1/2 tsp salt
1/4 tsp pepper
4 medium green onions chopped
4 cans crabmeat, drained, cartilage removed, and flaked
1/4 cup vegetable oil.
1/2 cup dry bread crumbs

1) Mix mayo, and eggs in bol. Stir in remaining ingredients except oil and bread crumbs. Shape mixture into 12 patties, about 3'' in diameter.
2) Heat oil in 12 '' skillet over medium heat. Coat each patty with bread crumbs. Cook in oil about 10 minutes, turning once, until golden brown and hot in center.

Roasted Turkey Breast

2005-08-31T09:33:00.000-07:00

4 - 5 lb turkey breast

1/2 cup melted butter
1/2 cup apple juice
1 1/2 tsp thyme
1 tsp salt
1 tsp paprika
2 cloves garlic, chopped

Place turky, skin side up, in slow cooker. Mix remaining ingredients. Brush remaining ingredient mixture over turkey and bake in slow cooker until juice of turkey is clear. (on low it takes about 8 hours)

Shrimp Bisque

2005-08-31T09:29:00.000-07:00

1. cup chicken broth
2 tbs cocktail sauce
1 tsp salt
1 tsp white pepper
1 tsp celery seed
1 tsp paprika
1 tsp lemon juice
1 tsp worcestershire sauce
1 tsp butter
1 bottle (8 oz) clam juice
1 lb thawed cooked shrimp
3 cups half'n half

1) Mix all ingredients except shrimp and half 'n half in dutch oven. Heat to boil. Stir in shrimp; reduce heat. Simmer uncovered 2 to 3 minutes or until shrimp are pink.
2) Gradually add half'n half stirring constantly until half 'n half is heated through

Serves 4

Artichoke Spinach Lasagna

2005-08-31T09:24:00.000-07:00

1 medium onion, chopped
4 cloves garlic, chopped
1 can vegetable broth
1 can artichoke hearts, drained and finely chopped
1 package frozen chopped spinach, thawed and drained
1 jar (16oz) alfredo sauce
lasagna noodles
3 cups shredded mozzarella cheese
1 package crumbled herb-and-garlic feta cheese (to be used on top)

1) Heat oven to 350, lightly grease 13x9x2 pan
2) Spray skillet with cooking spray, heat over medium heat. Cook onion and garlic in skillet about 3 minutes. Stir in broth. Heat to boiling. Stir in artichoke and spinach, reduce heat. Cover and simmer 5 minutes. Stir in Alfredo sauce.
3) Spread 1/4 of artichoke mixture in bottom of pan. Top with 3 lasgana noodles. Sprinkle with mozzarella cheese. Repeat layers 2 more times. Spread with remaining artichocke mixture, sprinkle with remaining mozzarella cheese. Sprinkle feta cheese on top.
4) Bake 40 minutes covered. Uncover and bake 15 more minutes.

Cranberry Sweet Potatoes

2005-08-31T09:20:00.000-07:00

6 medium sweet potatoes, peeled
2 Tbs butter
1/2 tsp salt
1/2 c. bread crumbs
1/4 c. dried cranberries

1. Place sweet potatoes in saucepan, add enough water to cover, bring to a boil. Reduce heat and simmer 20 minutes. Drain.
2) Heat oven to 350degrees
3) Mash potatoes with 2 tbs butter and salt. Spoon into ungreased 1 quart casserole. Mix remaining ingredients together. Sprinkle over potatoes
4) Bake uncovered 30 minutes

Winter Fruit Pasta Salad

2005-08-31T09:16:00.000-07:00

1 cup uncooked small pasta shells
1 medium apple, chopped
1 medium pear, chopped
4 medium green onions, chopped
1/4 c. chopped pecans
1/4 c. dried cranberries
1/3 c. mayonnaise
3 tablespoons orange marmalade
1/4 teaspoon salt

1) Cook pasta, rinse with cold water, drain
2) Mix pasta, apple, pear, onions, pecans, and cranberries in large bowl. Mix mayonnaise, orange marmalade and salt. Stir all ingredients together
3) Cover and refrigerate at least 30 minutes prior to serving.

Easy Slow Cooker Clam Chowder

2005-08-31T09:10:00.001-07:00

1 10.75 oz can cream of celery soup
2 can cream of potato condensed soup
2 can new england clam chowder condensed soup
4 cans minced clams (with juice)
1 quart half and half
1 pint heavy whipping cream

1) Mix all ingredients in slow cooker. Cover and cook on low for 8 hours

Tuna / Cashew Hot dish

2005-08-31T09:08:00.000-07:00

1 Can tuna, drained
3 stalks celery diced
1 medium onion diced
1 can cashews
1 bag chinesse noodle (the kind you would eat on a salad or something)
2 cans c. of mushroom soup

Lightly grease baking pan. Spread tuna across. Cover with cashews, onion, celery then crunchy noodles. Cover mixture with 2 cans cream of mushroom soup to 2 cans water.

Bake at 350 for 1 hour. Serve over white rice.

Corn Chowder

2005-08-31T09:05:00.000-07:00

2 Tbs butter
1 large onion diced
1 green pepper diced
1 red pepper diced
2 carrots chopped
2 10 oz packages frozen corn kennels, thawed
1 1/2 cups dry potato flake
2 tsp salt
1/4 tsp black pepper
1/4 tsp cayenne pepper
3 cups water
2 cups milk
1 cup half'n half
1/2 cup shredded cheese

1) Melt butter in large sauce pan, cook onion/peppers/carrots until tender.
2) Stir in thawed corn, potato flakes, salt, ground pepper and 3 cups water. bring to a boil, reduce heat, simmer 10 minutes
3) Stir in milk, half'n half. Warm only.

Serve sprinkled with cheese.

Chicken Adobo, Americanized

2005-08-10T23:07:00.000-07:00

Package of chicken thighs, skin removed.

Place in Crock pot.

Cover with: 1/2 cup distilled vinegar. 1/3 cup red wine vinegar. 1/4 cup soy sauce (maybe a 1/3, no more than that though or the meal gets salty!) 1 diced onion. 1 bay leaf. Season with either peppercorns, or crushed garlic.

Cook in crockpot on low all day. After 8 hours and chicken falls apart add snap peas, and diced carrots. Cook rice on stove top.

Serve mixture over rice

Spicy Shrimp Fest!

2005-08-10T22:59:00.000-07:00

4 Table spoons Old Bay Seasoning
2 teaspoons johnny seasoning
4 quarts of water

Bring to a boil, add

4 large new potatoes diced
1 large sweet onion, diced
1 diced hilshire farms kielbasa sausage
3 ears of corn cut in half
1 to 1 1/2 pounds shrimp, tail on.

Boil all ingredients til potatoes are soft to a fork and meat is cooked through.

Drain water from pot. Serve mixture, sprinkling more old bay on top.

Very spicy, excellent!

Italian Spaghetti Squash

2005-06-28T19:23:00.000-07:00

I cooked the BEST meal ever tonight! And you're never gonna believe me, but Josh and Jake thought it was awesome too! I will definitely be cooking it again... are you ready?

Spaghetti Squash

2 lb spaghetti squash, cut in half and seeded
olive oil
1 medium onion diced
1 red pepper cut into strips
2 zucchini's cut into rounds
2 cans of del monte diced tomatoes with onion/garlic/basil
1 can of mushroom pieces

Parmesean cheese (fresh) to taste.

1.) Place the squash halves, cut side down in a glass baking dish. Add 1/8 c. water and cover with pastic wrap. Microwave on high for 9 minutes (spaghetti squash is big, I had to do each side seperately)

2.) Meanwhile, in a large skillet heat 1 tablespoon of olive oil. Add diced onion, and red pepper. Heat until the onion is translucent. Add the zucchini and cook about 4 minutes. Pour in your diced tomatoes with juice and your drained mushroom pieces. Let simmer about 10 minutes.

3.) Using a fork scrape the squash strands on to your individual plates. That was my favorite part, it seriously looks like spaghetti noodles! And your "sauce" and sprinkle with parmesean cheese.

It was SO GOOD!!!!!!

Recipes

2005-06-28T09:42:00.000-07:00

I plan on posting quite a few of my new recipes this weekend! Check back after the 4th of July!

Sausage Grill

2005-06-21T14:38:00.000-07:00

1 green pepper sliced
1 red pepper sliced
1 medium onion sliced

1 package of Johnsonville polish sausage

1/4 c. italian dressing

1/3 c. water

Lightly brown your sausage in a frying pan for a few minutes. Add 1/3 c. water and cover -- let them simmer for 10-15 minutes. Remove sausage from the pan, add your onion and peppers. Pour 1/4 c. italian dressing over the veggies, place the sausage on top. Lightly squirt extra italian dressing on the sausages. Cover and let simmer at least another 10 minutes.

Serve on a sourdough bun.

Easy Pork chops or cutlets

2005-06-15T12:31:00.000-07:00

6 small cutlets

Season with salt, pepper, garlic salt.

A splash of olive oil on the bottom of your pan.

Brown both sides of your cutlets.

Add 1/2 large red (purple?) onion, diced.

Pour one can of cream of mushroom soup on top.

Simmer for 30 minutes, turning pork about every 5 - 10 minutes.

Peanut Butter Fudge

2005-06-13T11:22:00.000-07:00

3 cups sugar
1 T cocoa
3/4 cup water
1 stick butter
1 T vanilla extract
1 cup smooth peanut butter

Mix sugar and cocoa in a mixing bowl. Boil water. Reduce heat on water to medium and add sugar/cocoa and mix. Reduce heat to low and stir in butter and and vanilla. Once heated through take off the heat and stir in peanut butter til blended well. Place in a 9x9x2in greased pan. Let cool before serving.

Easy Shrimp Scampi

2005-05-17T11:47:00.000-07:00

1 c. butter
2 T. Lemon juice
2 T. crushed garlic
1 T. fresh parsley.

Heat all ingredients together. Once heated / melted pour over 2 lbs of shrimp. Bake at 450 for 14 minutes. Serve over linguine.

* you can add 2 T of dijon mustard to the sauce if you want a little extra flavor.

Broccoli Cheese Soup

2005-05-16T16:13:00.000-07:00

1/2 cup butter
1 onion chopped
1 (16 oz) package frozen chopped broccoli
4 cans chicken broth
1 lb processed cheese, cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water

1) In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli and cover with chicken broth. Simmer until broccoli is tender (about 10 minutes)

2) Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder

3) Stir in cornstarch into 1 c. water and then stir into soup. Stir frequently until thick.

Broccoli Bacon Salad

2005-05-07T19:49:00.000-07:00

1 generous head of broccoli seperated into florets
1 small red onion diced finely
1 cup raisins
10 turkey bacon strips, cooked and crumbled

dressing:
3 tablespoons vinegar
1/3 c. fat-free mayonnaise
1/3 c. sugar

In a large salad bowl combine broccoli, onion, raisins and bacon. In a small bowl combine vinegar, mayonnaise and sugar (stir well, until smooth). Pour over broccoli mixture; toss to coat. Serve immediately.

Zucchini Alfredo

2005-05-01T23:09:00.000-07:00

5 large zucchini -- sliced into 1/4'' slies, skin on.
2 T pre-crushed garlic
1 - 8 oz package of cream cheese, softened
3/4 cup half n' half
1/2 cup shredded parmesan
black pepper to taste.

Cook zucchini in olive oil (just enough to cover bottom of pan) with all the garlic. Only takes about 4 - 5 minutes to heat zucchini.

Remove and place in a bowl.

Add cream cheese adn half/half to left over oil/garlic mixture. Heat unitl smooth and creamy. Once it gets creamy add the shredded parmesan cheese, and stir for about 2 minutes. Pepper to taste.

Serve zucchini covered in alfredo sauce. VERY FILLING!

Aunt Ellen's Magic Chef

2005-05-01T23:05:00.000-07:00

1 lb round steak
several potatos
3 or 4 carrots
1 large onion
salt & pepper
butter or margarine

Cut 1 lb of top round steak into strips. Season meat with salt and pepper and brown well, turning gently so as not to disturb the brownnes on the bottom of the pan. While browning, slice a large onion and separate into half rings. Clean carrots and slice into strips. Peel and quarter potatoes and slice into thin slices.

When meat is brown, turn to simmer and add 1 and 1/2 cups water. Layer onions, carrots, then potatoes over meat. Salt and pepper potatoes. Dot with butter. Cover and simmer approx. 30 minutes. Then gently flip all ingredients to the potatoes are in the brown sauce on bottom, and the meat is on top. Cook another 15-20 minutes. Water shoud not go dry until the very end.

Aunt Helen's Meat Loaf

2005-05-01T23:03:00.000-07:00

1 and 1/2 lbs ground beef
2/3 c. bread crumbs
1/4 c. grated onion
1 tsp salt
1/2 tsp. sage
1 cup milk
2 eggs, unbeaten
1/8 tsp pepper

Mix and soad bread crumbs with milk. Add hamburger, eggs, and seasonings. Mix well. Form in loaf pan and cover with:

3 T sugar
1/4 tsp nutmeg
1/4 c. ketchup
1 tsp. dry mustard

Bake 350degrees for 1 hour

Slow Cooker Chicken Chili

2005-05-01T22:59:00.000-07:00

1 1/4 lb boneless, skinless chicken thighs
1 medium onion (chopped)
1 medium yellow or green bell pepper, chopped
2 cans stewed tomatoes with garlic and onion, undrained
2 cans chili beans in sauce, undrained
1 can (10 oz) Old El Paso encilada sauce (the spicer the better)

1. Mix all ingredients in your crock pot. Cover and cook on low for 8 hours. Stir to break up chicken. Serve with either a dollap of sour cream or cheddar cheese.

Slow Cooker Beans and Sausage

2005-05-01T22:57:00.000-07:00

2 cans great northern beans, drained
2 cans black beans, drained
1 large onion, chopped
1 cup BBQ sauce
1/4 cup brown sugar
1 T ground mustard
1 T Worcestershire sauce
2 teaspoons chili powder
1 or 2 ring of hilshire farms kelbausa (sp?) sausage

1) Mix all ingredients except sausage in cooker. Sink sausage(s) into the center of the mixture. Cook on Low for 6 hours.

CrockPot Asian Chicken and Noodles

2005-05-01T22:53:00.000-07:00

2 packages Oriental-flavor ramen noodle soup mix
1 1/4 lb boneless, skinless, chicken thighs
2 cups baby -cut carrots
1 medium red bell pepper, chopped
1 teaspoon finely chopped ginger root (sub 1/2 tsp ground ginger)
2 1/2 cups water
2 tablespoons teriyaki sauce
8 oz fresh sugar snap pea pods (about 2 cups)

Mix contents of seasoning from noodle mix, chicken, carrots, bell pepper, ginger, water and teriyaki in a slow cooker.

Cover and cook on low for 7 - 8 hours.

Add pea pods to cooker, break up ramen noodles add to cooker. Increase heat setting to high. Cook 15 minutes until noodles are tender. Stir to break up chicken. Serve.

Amazing Rice (side dish)

2005-05-01T22:52:00.000-07:00

1 cup raw rice
1 can chicken gumbo soup
1 chicken boullon cube disolved in 1 cup of boiling water.
1/2 stick butter

Grease casserole dish with butter. Set remaining aside. Combine all ingredients in casserole dish. Put remaining butter in center. Cover the dish. Bake at 350 degrees for 45 minutes

Summer Fare Salmon

2005-05-01T22:48:00.000-07:00

Medium potatoes, sliced
Medium reen peppers, seeded and cut into 1 1/2 inch pieces
1/2 inch slices of fresh pinapple
Medium onion quartered
1 1/2 lb slamon cut into 1 1/2inch chunks

cook potato slices in large pot of boiling water until tender. Drain/cool.

Skew all ingredients making sure to begin and end with a green pepper. Cover the finished skewers in 1 cup of Italian dressing.

Prepare BBQ grill. When grill is ready lightly oil tray to prevent kabobs from sticking. Bast and turn kabobs with the bbq sauce every 6 to 7 minutes until brown.

I LOVE THESE!

Calico Beans

2005-05-01T22:45:00.000-07:00

1/4 c cooked bacon, chopped
1 lb hamburger
1/2 cup chopped onion.

Brown hamburger with onion, drain grease.

1/2 c brown sugar
2 T vinegar
1 can butter beans
1 can pork and beans
1/2 c ketchup
1 T mustard
1 can kidney beans

Do NOT drain beans. Stir all ingredients together. Bake 300 degrees uncovered 1 1/2 hours.

Serves nicely with ham!

Cream of Potato Soup

2005-05-01T22:42:00.000-07:00

5 large potatoes, peeled and diced
1/2 c. sliced carrots
6 slices of bacon
1 c. chopped onion
1 c. sliced celery
1 1/2 tsp salt
1/4 tsp white pepper
2 c. milk
2 c. evaporated milk

Cook potatoes and carrots in boiling water until tender. Drain water. Saute bacon. Reserve 2 tsp of bacon fat. Saute onion and celery in bacon drippings. Combine all ingredients in large pot. Simmer 30 minutes. Garnish with cheddar cheese.

Garden Skillet Chicken

2005-05-01T22:40:00.000-07:00

4 boneless chicken breasts
3 T flour
2 T butter
1/2 c terrakyi sauce
3 T lemon juice
1/2 tsp sugar
1 tsp garlic
1 cup diced carrots
4 oz fresh pea pods

cooked rice

Coat chicken with flour. Melt butter in skillet add chicken. Cook 5-7 minutes each side. Stir in terrayki sauce, lemon juice, sugar, and garlic. Add carrots, stir occasionally. Boil 3-4 minutes. Remove cover stir in pea pods. Serve when chicken is tender over rice.

Skillet Chicken and Potatoes

2005-05-01T22:36:00.000-07:00

3 T butter
1 tsp garlic (crushed)
6 new red potatoes (chopped)
1 lb green beans
1/2 tsp salt
1/2 tsp pepper
1/4 cup parsley
1 medium onion (diced)
4 chicken breasts

Melt butter, stir in garlic, add potatoes and onion. Cook over medium heat about 14 minutes. Remove from skillet. Add chicken to skillet 5 -6 minutes per side. Remove from skillet. Place potato/onion and green beans back in skillet. Cover and cook on high for about 6 minutes. Add chicken and parsely. Heat through and serve.

Thelma's Ground Beef Hot Dish

2005-05-01T22:33:00.000-07:00

1 lb hamburger - ground, browned with small onion
1 can cream of mushroom soup
1 can chicken and rice soup.
diced celery
3 T soy sauce
1/2 cup rice.

Mix all ingredients thoroughly, bake 1 hour at 350degrees

Baked Ziti

2005-05-01T22:27:00.000-07:00

1 pound dry ziti pasta
1 onion, chopped
1 lb lean ground beer
1 jar spaghetti sauce
1 can diced tomato with garlic/basil/onion
6 oz provolone cheese, sliced
1 1/2 cup sour cream
6 oz mozzarella cheese, shredded
2 tablespoons grated parmesan cheese

Bring a large pot of water to boil. Add Ziti pasta, cook until al dente.

Brown onion and ground beef. Drain any grease. Add spaghetti sauce and diced tomatoes. Simmer for 15 minutes.

Preheat oven to 350 degrees. Butter a 9 x 13 inch baking dish. Layer 1/2 of the ziti, provolone cheese, sour cream, 1/2 the sauce mixture, remaining ziti, mozzarella cheese, and remaining sauce mixture. Top with grated parmesan.

Bake for 30-40 minutes until the cheeses have melted together.

Ukrainian Chicken Kiev

2005-04-27T09:38:00.000-07:00

** Warning, this is one of my FAVORITE foods, but takes a very long time to prepare and cook!**

6 skinless, boneless chicken breast halves
1/3 c butter, softened
1/2 teaspoon black pepper
1 teaspoon garlic powder
2 eggs
3 tablespoons water
1/4 teaspoonblack pepper
1/4 teaspoon garlic powder
1 teaspoon dried dill weed
1/2 c flour
1/2 c dry bread crumbs
2 c vegetable oil

1) Place each chicken breast between a sheet of wax paper and pound, using the flat side of a mallet or a rolling pin, til its about 1/8 inch in thickness. Wrap and refrigerate.

2) In a small bowl combine softened butter, 1/2 tsp pepper and 1 tsp garlic powder. Mix well. Spread mixture into 2x4'' rectangle on a piece of aluminum foil, freeze until firm.

3) When butter is firm, cut it into 6 equal size pieces and place on each chicken breast. Fold in edges of chicken and roll to encase butter completely. Secure with toothpicks.

4) In a small bowl beat eggs with water. In a shallow bowl mix 1/4 tsp pepper, 1/4 tsp garlic powder, dill weed and flour. Place bread crumbs in yet another seperate dish. Dip chicken rolls in seasoned flour, then egg mixture, then crumbs. Place coated chicken in a shallow dish, cover, and refrigerate for about 30 minutes.

5) Heat oil in large skillet over medium high heat. When oil is hot fry chicken rolls for about 5 minutes, then flip for another 5 minutes. Place on a lined cookie sheet and bake at 350 degrees for 15 minutes.

Serve while hot! (usually takes 1 and 1/2 hours to make)

Aunt Erna's Tuna Noodle Hot Dish

2005-04-26T13:34:00.000-07:00

2 cans cream of mushroom soup
milk
cheddar cheese
no-yolk noodles
1 can of tuna packed in water

1.) Bring pot of water to boil, add noodles, cook til al dente. Drain. Preheat oven to 375degrees

2.) Drain tuna. Lightly grease the bottom of large baking pan. Spread tuna across the bottom of the pan.

3.) Cover the tuna with cooked noodles.

4.) Mix two cans of cream of mushroom soup with two cans of milk and pour on top of noodles.

5.) Cover with cheese.

6.) Bake for 1 hour covered.

Steamed Salmon and Asparagus

2005-04-26T11:57:00.000-07:00

Preheat oven to 400 degrees

On a piece of parchment paper place a 1/2 lb or smaller piece of salmon. Place your chopped asparagus ontop of the salmon. Slice green onion and place on top. Drizzle virgin olive oil on top. Cut a lemon in half and squeeze the juice across the salmon/vegetable mixture. Lay the drained lemon on top. Season with salt and pepper. Fold up the parchment paper, place on a cookie sheet and cook for 20 to 25 minutes.

Cheese Ravioli with Roasted Zucchini

2005-04-26T11:53:00.000-07:00

Preheat oven to 400 degrees

Slice three small zucchini into 1/4'' rounds (unpeeled)
Place zucchini into a glass pan
Drizzle 2 tablespoons of olive oil over the zucchini
Lightly shake red pepper flakes (NOT TOO MANY) over zucchini
Add 1 teaspoon of crushed garlic (I usually add 2 cuz I love garlic)
Sprinkle with fresh parmesean cheese
Stir and place in the oven uncovered.
Boil your cheese ravioli

At 10 minutes stir the zucchini and let cook 10 more minutes.

By the time your zucchini has heated for 20 minutes your ravioli should be cooked through.

Drain ravioli, mix with zucchini mixture in a large bowl, add 2/3 cup fresh parmesean cheese and sprinkle with parsley.

Creamy Mushroom Mac 'N Cheese

2005-04-26T11:37:00.000-07:00

1 (16 oz) package of macaroni
1 tablespoon butter
1/3 cup milk
1 (10.75 ounce) can condensed cream of mushroom soup
1 lb processed cheese (velveta) -- cubed

1) Bring a large pot of water to boil, cook pasta until al dente. Drain.

2) In a medium saucepan combine butter, milk, mushroom soup and processed cheese. Stir until cheese is melted and mixture is smooth. Stir in cooked pasta.

I serve it there, but the actual recipe states:

Place entire mixture in a 2 quart baking dish and bake a 350 degrees for 20 minutes until cheese is golden brown.

Bacon Wrapped Shrimp

2005-04-26T09:56:00.000-07:00

1 lb jumbo shrimp
1 package hickory smoked bacon
BBQ seasoning

Skewers

1) Place a paper napkin on a plate and lay out bacon. Cook in the microwave about 3 to 4 minutes, so it is not cooked all the way through, but partly cooked.

2) Cut each piece of bacon in half. Wrap the bacon around the shrimp, then skew. About four to five shrimp to skewer. Coat the bacon/shrimp with bbq seasoning. I balanced the skewers on a small baking pan which has foil lining the bottom to catch the bacon grease. Let all skewers sit for 10 to 15 minutes when they are covered in seasoning. The bacon should take on a whitish appearance.

3) Bake in the oven at 400 degrees for 15 minutes (may take a little longer)

Cranberry Chicken

2005-04-26T09:52:00.000-07:00

6 boneless skinless chicken breasts
1 (16 ounce) can cranberry sauce (not the jelled kind, the kind with chunks!)
1 (8 ounce) bottle Russian-style salad dressing
1 packet lipton onion soup mix

1) Preheat oven to 350 degrees

2) Place chicken pieces in a lightly greased 9x13 inch baking dish. In a large bowl combine the cranberry, salad dressing, and soup mix. Mix well. Cover chicken with mixture.

3) Cover dish and bake at 350 degrees for 1 hour, until chicken is cooked through and juices run clear. (Remove cover the last 15 minutes of baking)

Serve with wild rice. I know this recipe sounds strange, but I promise, it is really tasty!

Oriental Shrimp Noodle Soup

2005-04-26T09:46:00.000-07:00

2 teaspoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon ginger
Crushed red pepper to taste
2 quarts chicken broth
1 cup peeled/diagonally sliced carrots
1 cup diagonally sliced celery
2 cups snow peas
12 ounces shrimp, peeled & deveined
1 package ugdon (sp?) noodles
2 tablespoons soy sauce
1/4 teaspoon ground black pepper

1) In a large sauce pan over medium heat cook onion, garlic, ginger, and crushed red pepper in oil for at least 2 minutes. Pour in broth, carrots, and celery and bring to a boil. Reduce heat. Cover and simmer about 5 minutes. Stir in snow peas and shrimp. Cover. Cook at least 3 minutes. Stir in noodles. Cook until begetables are tender and shrimp is pink. Stir in soy sauce, and pepper prior to serving.

Chicken Pesto Pizza

2005-04-26T09:40:00.000-07:00

1/2 cup pesto basil or garlic sauce
1 (12 inch) pre-paked pizza crust
2 cups cooked chicken breast strips.
1 (6 ounce) jar artichoke hearts, drained
1/2 can spinach (drained)
1 can mushroom pieces (drained)
mozzarella (sp?) cheese

1. Preheat oven to 450 degrees

2. Spread pesto sauce over pizza crust. Arrange chicken, artichoke hearts, spinach, and mushrooms over pizza. Cover with cheese.

3. Bake 8 - 10 minutes in heated oven, until cheese is melted and crust is lightly browned at the edges.

California Chicken Spaghetti

2005-04-26T09:35:00.000-07:00

1 (16 ounce) package uncooked angel hair pasta

3 tablespoons olive oil
4 skinless, boneless, chicken breasts cut into strips
2 tablespoons chopped garlic
2 + tablespoons dried basil
2 + tablespoons Cajun-style blackened seasoning

2 cans del monte diced tomato with onion/basil/garlic seasoning

2/3 cup crumbled garlic feta cheese

1. Bring large pot of water to boil, add pasta, cook until al dente.

2. Heat ovlie oil in large skillet over medium heat. Add chicken pieces, and cook, stirring until browned on the outside. Stir in garlic, basil, cajun seasoning. Add more cajun or basil depending on how spicy you would like your chicken. Add two cans of tomatoe (drain some, but not all of the juice off the cans) Cook through.

3. Toss chicken/tomatoes over angel hair pasta, crumble feta cheese on top.

Slow Cooker Beef Stroganoff

2005-04-26T09:32:00.000-07:00

1 lb cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese

1) In a slow cooker (crock-pot) combine meat, soup, onion, worcestershire sauce and water.

2) Cook on low setting for 8 hours. Stir in cream cheese just before serving

Serve over no-yolk flat noodles (cooked)

New England Clam Chowder

2005-04-26T09:21:00.000-07:00

5 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes (I use red potatoes, skin on)
1 cup diced carrots
1/2 cup butter
3/4 cup flour
1 quart half and half cream
1 1/2 teaspoons of salt
ground black pepper to taste
2 tablespoons red wine vinegar

1. Drain juice from clams into a pot with onion, celery, potatoes and carrots. Add water to cover. Cook over medium heat until tender.

2. Meanwhile in a large, heavy saucepan, melt butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but DO NOT boil.

3. Stir in clams near serving time. If they cook too long they get tough. When clams are heated at red wine vinegar/salt/pepper.

Serve with a dash of parsley flakes if desired.

Garlic Chicken

2005-04-26T08:58:00.000-07:00

2 teaspoons crushed garlic
1/4 cup olive oil
1/4 cup dry bread crumbs
1/4 cup grated parmesan cheese
4 skinless, boneless chicken breast halves

1. Preheat oven to 425degrees.

2. Warm the garlic and olive oil to blend the flavors. In a seperate dish, combine the bread crubs and parmesan cheese. Dip the chicken breasts in the olive oil/garlic mixture then into the bread crumb mixture. Place in a shallow baking dish.

3. Bake in the preheated oven for 30 -35 inutes until no longer pink and juices run clear.

Creamy Pesto Shrimp

2005-04-26T08:53:00.000-07:00

1 lb linguine pasta
1/2 cup butter
2 cups heavy cream
1/2 teaspoon ground black pepper
1 cup grated parmesan cheese
1/3 cup garlic pesto
1 lb large shrimp, peeled and deveined

1. Bring a pot of lightly salted water to a boil. Add linguine pasta, cook until al dente; drain.

2. In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook about 6 minutes, stirring constantly.

3. Stir parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto and cook until thickened (about 4minutes).

4. Stir in shrimp, and cook until they turn pink, about 5 minutes. I also like to add a can of mushroom pieces at this point.

Serve over hot linguine.

Feta Stuffed Chicken

2005-04-25T19:27:00.000-07:00

1/2 container of crumbled basil/tomato Feta cheese mixed with 2 teaspoons of light cream cheese. Set aside.

4 large chicken breasts, slit down the horizontal and stuff with cheese mixture. Use toothpicks to secure.

Heat 2 tablespoons of olive oil with a teaspoon of crushed garlic on the stove on medium to high heat. Cook all four chicken breasts in this mixture until both sides are "white" (I find it easier to do 2 at a time). Place all four chicken breasts on a tinfoil lined baking sheet. Place in the oven for 20 minutes at 325degrees.

Allow the olive oil/garlic mixture to cool. With 10 minutes left on the chicken add 1/3 cup of chicken broth to remaining mixture (I also add a little more garlic). Bring to a soft boil, one boiling turn down. Add fresh spinach, slivered almonds to liquid. Continually stir so all spinach is evenly coated. If you cook it too long the spinach becomes limp. Squirt lemon juice on an mix around (1 generous teaspoon).

Serve chicken on top of spinach. Sprinkle remaining feta on top.

Szechwan-Style Chicken

2005-04-25T09:16:00.000-07:00

1 lb skinless, boneless chicken breasts diced into even pieces

1/3 c teiyaki sauce
3 tablespoons of Szechwan Spicy stir-fry sauce
2 teaspoons of cornstarch
(mix these three ingredients together and set aside)

Dice 1 large onion
Cut up 1 small - medium head of broccoli
Dice 1 medium red pepper
2 cups pea pods
1 can of drained baby corn
1 can drained whole mushrooms

In your wok, just cover the bottom with oil and heat on medium -high

Add your onion, heat until opaque. Add broccoli, and sweet peper, stir-fry aprox 1 minute. Add your fresh pea-pods, heat for 2 minutes. Remove all veggies and set aside.

Cook HALF of your chicken through.

Remove.

Cook the other HALF of your chicken.

Add all chicken back to your wok, and push chicken out of the center. Add your sauce to the middle of the wok. Let it heat until thick and bubbly.

Add your veggies, including corn and mushrooms. Stir your veggies/chicken/sauce together until every thing is well coated.

Serve over white rice of noodles.

Crock-Pot Pork Tenderloin

2005-04-22T12:43:00.000-07:00

1 can condensed cream of mushroom soup
1 can condensed golden mushroom soup
1 can condensed french onion soup
1 can mushroom pieces (drained)

Several potatoes peeled and diced.
2-3 carrots cut into rounds.

1 2lb pork tenderloin

Pour all soups in your crock-pot. Place your tenderloin in the middle. Spoon mixture over the top of the pork. Place sliced carrots and potatoes around the pork tenderloin.

Cook on LOW setting 6-8 hours

(I had it in for 12 hours and it was still delicious!)