Hoagie rolls
Canadian bacon
sliced pepperoni
Mayonnaise
Sliced tomatoes
Mozzarella cheese
margarine
Spread Hoagie Rolls lightly with margarine. Place in a hot frying pan and lightly brown. Remove to plate and spread with mayonnaise. Place 3 slices of Canadian Bacon in frying pan, gently overlapping to make a line about the length of your hoagie roll. Place sliced pepperoni on top of canadian bacon. Top with mozzarella cheese. Heat through until cheese is melted (you may want to cover with a lid to get the cheese to melt faster). Using a large spatula, scoop out of pan and place on toasted hoagie rolls. Top with sliced tomatoes.
Wednesday, September 24, 2008
Country Casserole
1 box frozen mixed vegetables
1/2 cup chopped ham
1 large package cream cheese
1/2 cup milk
mashed potatoes
shredded cheese
Layer in casserole dish.
Vegetables, ham, Cream cheese and milk mixture, potatoes, cheese.
Bake at 350 degrees for 30 minutes or until bubbly.
1/2 cup chopped ham
1 large package cream cheese
1/2 cup milk
mashed potatoes
shredded cheese
Layer in casserole dish.
Vegetables, ham, Cream cheese and milk mixture, potatoes, cheese.
Bake at 350 degrees for 30 minutes or until bubbly.
Toll-House Cookie Pie
1/2 cup butter, softened
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1/2 cup flour
1 small pkg chocolate chips
1 cup walnuts, chopped
1 9-inch unbaked pie shell
Cream butter, sugar, eggs and vanilla until light and fluffy. Blend in flour. Stir in nuts and chocolate chips. Pour into pie shell. Bake below oven center at 325 degrees for 50 - 55 munutes or until toothpick comes out clean. Serve warm with vanilla ice cream on top.
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1/2 cup flour
1 small pkg chocolate chips
1 cup walnuts, chopped
1 9-inch unbaked pie shell
Cream butter, sugar, eggs and vanilla until light and fluffy. Blend in flour. Stir in nuts and chocolate chips. Pour into pie shell. Bake below oven center at 325 degrees for 50 - 55 munutes or until toothpick comes out clean. Serve warm with vanilla ice cream on top.
Snow White Turkey Salad
4 cups diced cooked turkey
1 cup thinly sliced celery
1 cup minced green pepper
1/4 cup finely chopped onion
1 cup mayonnaise
1/4 cup whipping cream, whipped
1 teaspoon chicken bouillon granules
1 teaspoon salt
1/8 teaspoon pepper
Combine turkey, celery, green pepper and onion in a bowl. Set aside. In another bowl, combine mayo, whipped cream, bouillon granules, salt and pepper. Mix well. Fold into turkey mixture. Refrigerate until serving time (at least 2 hours). Mound turkey salad on crisp lettuce leaves or place into a cream puff pastry.
1 cup thinly sliced celery
1 cup minced green pepper
1/4 cup finely chopped onion
1 cup mayonnaise
1/4 cup whipping cream, whipped
1 teaspoon chicken bouillon granules
1 teaspoon salt
1/8 teaspoon pepper
Combine turkey, celery, green pepper and onion in a bowl. Set aside. In another bowl, combine mayo, whipped cream, bouillon granules, salt and pepper. Mix well. Fold into turkey mixture. Refrigerate until serving time (at least 2 hours). Mound turkey salad on crisp lettuce leaves or place into a cream puff pastry.
Junior Mint Chocolate Mousse
2 Tablespoons baking cocoa
2 Tablespoons milk
2 Tablespoons butter
5 boxes ( 1.6 oz.) Junior Mints
1/2 teaspoon vanilla
1 12 oz. bowl of Cool Whip
Combine cocoa, milk, butter and Jr. Mints over low heat until melter. Cool. Add vanilla and cool whip. Spoon into dessert glasses and chill.
2 Tablespoons milk
2 Tablespoons butter
5 boxes ( 1.6 oz.) Junior Mints
1/2 teaspoon vanilla
1 12 oz. bowl of Cool Whip
Combine cocoa, milk, butter and Jr. Mints over low heat until melter. Cool. Add vanilla and cool whip. Spoon into dessert glasses and chill.
Impossible Breakfast Casserole
1 lb. pork sausage
1 small onion, chopped
2 1/2 cups frozen hash browns
1 cup shredded cheddar cheese
1/4 cup chopped green onion
1 3/4 cups milk
1 cup Bisquick
4 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
Brown sausage and onion. Drain and mix with all other ingredients except the last listed cheese. Mix and place in a large casserole dish. Top with cheese. Bake for 40 minutes at 400 degrees
1 small onion, chopped
2 1/2 cups frozen hash browns
1 cup shredded cheddar cheese
1/4 cup chopped green onion
1 3/4 cups milk
1 cup Bisquick
4 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
Brown sausage and onion. Drain and mix with all other ingredients except the last listed cheese. Mix and place in a large casserole dish. Top with cheese. Bake for 40 minutes at 400 degrees
The Best Chicken and Rice
4 chicken breasts, skinned and boned
1 cup uncooked rice
1 package Lipton's Onion-Mushroom Soup Mix
1 can cream of chicken soup
2 soup cans of hot water
1 cup sliced mushrooms
Preheat oven to 375 degrees. Place chicken breast pieces in a 9 x 13 baking pan. Sprinkle with rice and soup mix. Mix chicken soup and water well. Pour over rice and chicken. Top with mushrooms. Cover pan with foil and bake for 1 1/2 hours. You can stretch this recipe by adding a little more rice.
1 cup uncooked rice
1 package Lipton's Onion-Mushroom Soup Mix
1 can cream of chicken soup
2 soup cans of hot water
1 cup sliced mushrooms
Preheat oven to 375 degrees. Place chicken breast pieces in a 9 x 13 baking pan. Sprinkle with rice and soup mix. Mix chicken soup and water well. Pour over rice and chicken. Top with mushrooms. Cover pan with foil and bake for 1 1/2 hours. You can stretch this recipe by adding a little more rice.
Lucy's Spaghetti Sauce
3/4 cup canola oil
2 teaspoons chopped parsely
2 teaspoons dried chopped onion
1 teaspoon garlic powder
3 chicken legs (brown a little before adding other meat)
1 lb. ground beef
1 teaspoon salt
pepper to taste
1 teaspoon allspice
6 cups tomato sauce
1 cup water
2 teaspoons oregano
1 teaspoon thyme
Brown the chicken legs in the oil, then add the ground beef and brown well. Add remaining ingredients and simmer for at least three hours. Remove chicken legs. Pour over cooked pasta and serve.
2 teaspoons chopped parsely
2 teaspoons dried chopped onion
1 teaspoon garlic powder
3 chicken legs (brown a little before adding other meat)
1 lb. ground beef
1 teaspoon salt
pepper to taste
1 teaspoon allspice
6 cups tomato sauce
1 cup water
2 teaspoons oregano
1 teaspoon thyme
Brown the chicken legs in the oil, then add the ground beef and brown well. Add remaining ingredients and simmer for at least three hours. Remove chicken legs. Pour over cooked pasta and serve.
Almond Poppy Seed Muffins
1 1/2 cups flour
1 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon salt
3/4 cup vegetable oil
3/4 cup milk
1 egg
1 teaspoon almond extract
2 Tablespoons poppy seeds
Heat oven to 350 degrees. In a large bowl, sift the flour, sugar, baking powder, salt and poppy seeds. In a small bowl, whisk together the oil, milk, eggs and almond extract. Pour the milk over the dry ingredients and stir just until moistened. Fill in greased muffin tins 3/4 full. Bake for 25 - 30 minutes until golden brown.
1 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon salt
3/4 cup vegetable oil
3/4 cup milk
1 egg
1 teaspoon almond extract
2 Tablespoons poppy seeds
Heat oven to 350 degrees. In a large bowl, sift the flour, sugar, baking powder, salt and poppy seeds. In a small bowl, whisk together the oil, milk, eggs and almond extract. Pour the milk over the dry ingredients and stir just until moistened. Fill in greased muffin tins 3/4 full. Bake for 25 - 30 minutes until golden brown.
Wedding Mints
2 8oz pkg softened cream cheese
1 1/2 cubes Parkay margarine (No Substitutes)
4 lbs. powdered sugar (maybe a little more)
2 - 4 capfuls peppermint extract ( start with 2)
food coloring if desired
Mix to play dough consistency. Knead well. Roll into balls. Roll balls in granulated sugar and then press into a mold. Pop out of molds and let dry before boxing.
1 1/2 cubes Parkay margarine (No Substitutes)
4 lbs. powdered sugar (maybe a little more)
2 - 4 capfuls peppermint extract ( start with 2)
food coloring if desired
Mix to play dough consistency. Knead well. Roll into balls. Roll balls in granulated sugar and then press into a mold. Pop out of molds and let dry before boxing.
Jan's Macaroni Salad
elbow or salad macaroni
3 fresh tomatoes
2 cans tuna, drained
1/2 lb. cheddar cheese, cubed
1/2 pkg frozen petite peas
1/2 onion, chopped
2 cups Miracle Whip
1 cup Mayonnaise
Heavy cream
Salt and pepper
1/2 cup sliced olives
Boil up a ton of macaroni until tender. Drain and cool. Mix tuna, cheese, peas, onion, olives and macaroni. Mix Mayonnaise and Miracle Whip. Thin down with the heavy cream. Season with salt and pepper and then pour over the salad. Garnish with sliced tomato wedges. If this doesn't feed an army you did something wrong.
3 fresh tomatoes
2 cans tuna, drained
1/2 lb. cheddar cheese, cubed
1/2 pkg frozen petite peas
1/2 onion, chopped
2 cups Miracle Whip
1 cup Mayonnaise
Heavy cream
Salt and pepper
1/2 cup sliced olives
Boil up a ton of macaroni until tender. Drain and cool. Mix tuna, cheese, peas, onion, olives and macaroni. Mix Mayonnaise and Miracle Whip. Thin down with the heavy cream. Season with salt and pepper and then pour over the salad. Garnish with sliced tomato wedges. If this doesn't feed an army you did something wrong.
Caramel Pecan Cheesecake Pie
1 pkg (8oz) cream cheese, softened
1/2 cup sugar
4 eggs
1 teaspoon vanilla
1 unbaked pie shell
1 cup caramel ice cream topping
1 1/4 cups chopped pecans
In a small mixing bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pie shell. Sprinkle with pecans. In a small bowl, whisk remaining eggs, gradually whisk in caramel topping until blended. Pour over pecans. Bake at 375 degrees for 35-40 minutes or until lightly browned. (You can loosely cover with foil after 20 minutes if pie is browning too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours before slicing.
1/2 cup sugar
4 eggs
1 teaspoon vanilla
1 unbaked pie shell
1 cup caramel ice cream topping
1 1/4 cups chopped pecans
In a small mixing bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pie shell. Sprinkle with pecans. In a small bowl, whisk remaining eggs, gradually whisk in caramel topping until blended. Pour over pecans. Bake at 375 degrees for 35-40 minutes or until lightly browned. (You can loosely cover with foil after 20 minutes if pie is browning too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours before slicing.
Baked Macaroni and Cheese
4. cups uncooked elbow macaroni (or wheely kind or whatever!)
1 1/2 sticks of butter or margarine
3 cups grated cheddar cheese
1 cup grated mozzarella cheese
5 cups milk (I usually do about 3 cups of milk and 2 cups of water. . .)
Salt and Pepper to taste
Preheat oven to 350 degrees. Layer macaroni, butter, and cheeses in the order given in a 9-by-13 dish. Pour milk over the top layer. Bake for one hour. Do not cover.
Tuesday, September 23, 2008
Favorite Baked Beans
4-6 slices of bacon, brown and crumble; set aside
1# ground beef
1 small onion, chopped; brown together and drain well
1 large can pork and beans
1 can garbanzo beans
1 can kidney beans
Drain and rinse the garbanzo and kidney beans.
1 can tomato soup
1 tsp. dry mustard
1 TBSP Worcestershire Sauce
1/2 c. brown sugar
Dash of liquid smoke (optional)
Combine all ingredients in a large casserole or oven safe bowl and cover with foil. Bake 350 degrees for at least one hour.
1# ground beef
1 small onion, chopped; brown together and drain well
1 large can pork and beans
1 can garbanzo beans
1 can kidney beans
Drain and rinse the garbanzo and kidney beans.
1 can tomato soup
1 tsp. dry mustard
1 TBSP Worcestershire Sauce
1/2 c. brown sugar
Dash of liquid smoke (optional)
Combine all ingredients in a large casserole or oven safe bowl and cover with foil. Bake 350 degrees for at least one hour.
Pumpkin Cookies w/Caramel Frosting
1 c. shortening
1 c. sugar
1 c. pumpkin
1 egg
2 c. flour
1 tsp. soda
1/2 tsp. salt
1 tsp. vanilla
1 c. chopped walnuts
Cream shortening and sugar. Add pumpkin and egg and cream well. Add combined dry ingredients and mix well. Add vanilla an nuts. Bake 375 degrees for 12-14 minutes.
Frosting:
3 TBSP. butter
4 tsp. milk
1/2 c. brown sugar
Cook until dissolved. Cool and stir in 1 c. podered sugar and 1 tsp. vanilla. Frost cookies while they are still warm.
1 c. sugar
1 c. pumpkin
1 egg
2 c. flour
1 tsp. soda
1/2 tsp. salt
1 tsp. vanilla
1 c. chopped walnuts
Cream shortening and sugar. Add pumpkin and egg and cream well. Add combined dry ingredients and mix well. Add vanilla an nuts. Bake 375 degrees for 12-14 minutes.
Frosting:
3 TBSP. butter
4 tsp. milk
1/2 c. brown sugar
Cook until dissolved. Cool and stir in 1 c. podered sugar and 1 tsp. vanilla. Frost cookies while they are still warm.
Tostadas
1# ground beef, brown and drain
1 pkg. spaghetti sauce mix, add to cooked, drained ground beef and prepare as directed
(or) 1 bottle of spaghetti sauce
1 small can of chopped green chiles
1 small can of choped olives
1 large can of refried beans
Bring the ground beef and spaghetti sauce to a simmer and add the remaining ingredients. Simmer together for 30 minutes. Serve on a flour tortilla (*fried until crisp and drained) with a selection of the following:
shredded lettuce
chopped onions
chopped tomatoes
shredded cheese
salsa
*You can spray tortillas with nonstick spray and bake 450 degrees for 8 minutes to crisp, but it's just not the same.
1 pkg. spaghetti sauce mix, add to cooked, drained ground beef and prepare as directed
(or) 1 bottle of spaghetti sauce
1 small can of chopped green chiles
1 small can of choped olives
1 large can of refried beans
Bring the ground beef and spaghetti sauce to a simmer and add the remaining ingredients. Simmer together for 30 minutes. Serve on a flour tortilla (*fried until crisp and drained) with a selection of the following:
shredded lettuce
chopped onions
chopped tomatoes
shredded cheese
salsa
*You can spray tortillas with nonstick spray and bake 450 degrees for 8 minutes to crisp, but it's just not the same.
EZ Baked Chicken
8 Boneless, skinless chicken breast halves
2-3 oz. pkg. thinley sliced ham
8 thin slices lean bacon
1 c. Sour Cream
1 can Cream of Chicken Soup
Opt. dash of Kitchen Bouquet
Place 8 slices of ham on the bottom of a 9x13 pan which has been sprayed with Pam. Wrap one bacon slice around each chicken breast and place on ham slices. Place an additional slice of ham over each chicken breast. Combine sour cream, soup, and Kitchen Bouquet and spread over the chicken. Refrigerate overnight and bake covered with foil at 275 degrees for 2 1/2 to 3 hours. Serves 8.
2-3 oz. pkg. thinley sliced ham
8 thin slices lean bacon
1 c. Sour Cream
1 can Cream of Chicken Soup
Opt. dash of Kitchen Bouquet
Place 8 slices of ham on the bottom of a 9x13 pan which has been sprayed with Pam. Wrap one bacon slice around each chicken breast and place on ham slices. Place an additional slice of ham over each chicken breast. Combine sour cream, soup, and Kitchen Bouquet and spread over the chicken. Refrigerate overnight and bake covered with foil at 275 degrees for 2 1/2 to 3 hours. Serves 8.
Monday, September 22, 2008
Salted Nut Chews
1 package Pillsbury Plus yellow cake mix
1/3 cup softened butter
1 egg
3 cups miniature marshmallows
2/3 cup corn syrup
1/4 cup butter or margarine
2 teaspoons vanilla
12 oz. peanut butter chips
2 cups Rice Krispies
2 cups salted peanuts
Combine cake mix, butter and egg. Press into a 9 x 13 pan and bake for 15-18 minutes at 350 degrees. Immediately sprinkle with marshallows and put back in oven until they begin to puff. Heat, stirring constantly until melted the corn syrup, 1/4 cup butter, vanilla and peanut butter chips. Remove from heat and stir in Rice Krispies and peanuts. Spread quickly on top of marhsmallow mixture. Cool and cut into bars.
1/3 cup softened butter
1 egg
3 cups miniature marshmallows
2/3 cup corn syrup
1/4 cup butter or margarine
2 teaspoons vanilla
12 oz. peanut butter chips
2 cups Rice Krispies
2 cups salted peanuts
Combine cake mix, butter and egg. Press into a 9 x 13 pan and bake for 15-18 minutes at 350 degrees. Immediately sprinkle with marshallows and put back in oven until they begin to puff. Heat, stirring constantly until melted the corn syrup, 1/4 cup butter, vanilla and peanut butter chips. Remove from heat and stir in Rice Krispies and peanuts. Spread quickly on top of marhsmallow mixture. Cool and cut into bars.
Ham Casserole
2 cups diced ham
2 cups cubed cheddar cheese
1/2 cup chopped onion
4 cups of boiled and cubed potatoes
white sauce made from butter, flour and milk
Place ham and cheese in the bottom of a casserole dish. Sprinkle with onion. Pour the boiled and cubed potatoes on top. Make a white sauce from butter, flour and milk. Pour over potatoes. Salt and pepper to taste. Bake at 350 degrees for 45 minutes or until hot and bubbly.
2 cups cubed cheddar cheese
1/2 cup chopped onion
4 cups of boiled and cubed potatoes
white sauce made from butter, flour and milk
Place ham and cheese in the bottom of a casserole dish. Sprinkle with onion. Pour the boiled and cubed potatoes on top. Make a white sauce from butter, flour and milk. Pour over potatoes. Salt and pepper to taste. Bake at 350 degrees for 45 minutes or until hot and bubbly.
Cherry Oatmeal Cookies
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon soda
1 cup oatmeal
1 cup dried cherries
1 cup toffee bits
Mix butter, sugar, egg and vanilla. Stir in remaining ingredients and mix well. Divide into 3 round logs and wrap in saran wrap and chill in fridge. Bake on parchment paper for about 12 minutes at 350 degrees. This was Dr. Hess' Secret recipe .
3/4 cup sugar
3/4 cup brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon soda
1 cup oatmeal
1 cup dried cherries
1 cup toffee bits
Mix butter, sugar, egg and vanilla. Stir in remaining ingredients and mix well. Divide into 3 round logs and wrap in saran wrap and chill in fridge. Bake on parchment paper for about 12 minutes at 350 degrees. This was Dr. Hess' Secret recipe .
Peanut Butter Fudge
Peanut Butter Fudge
2 cups sugar
1 /2 cup milk
Bring to a boil and boil for 3 minutes.
Add:
1 1 /3 cup chunky peanut butter
1 (7 oz) jar marshmallow creme
Mix well and pour into a 8" pan
and chill.
2 cups sugar
1 /2 cup milk
Bring to a boil and boil for 3 minutes.
Add:
1 1 /3 cup chunky peanut butter
1 (7 oz) jar marshmallow creme
Mix well and pour into a 8" pan
and chill.
Better than sex cake
1 German Chocolate Cake Mix
1 can sweetened condensed milk
1 small jar caramel ice cream sauce
1 8oz. container of Cool Whip
1 Heath candy bar, crushed
Bake cake in a square pan according to package directions.
After removing from oven, poke holes in the cake with the
end of a wooden spoon. Pour caramel sauce and sweetened
condensed milk over the cake. Cool. When cake is cool, frost
with Cool Whip and put crushed Heath bar on top. Keep
refrigerated until ready to serve.
1 can sweetened condensed milk
1 small jar caramel ice cream sauce
1 8oz. container of Cool Whip
1 Heath candy bar, crushed
Bake cake in a square pan according to package directions.
After removing from oven, poke holes in the cake with the
end of a wooden spoon. Pour caramel sauce and sweetened
condensed milk over the cake. Cool. When cake is cool, frost
with Cool Whip and put crushed Heath bar on top. Keep
refrigerated until ready to serve.
Yummy Homemade Barbecue Sauce
1 cup ketchup
1 cup vinegar
1/2 cup molasses
1/2 cup honey
1 teaspoon liquid smoke
1/2 teaspon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon Tabasco pepper sauce
1. Combine all of the ingredients for the barbeque sauce in a saucepan over high heat. Use a whisk to blend the ingredients until smooth.
2. When the mixture comes to a boil, reduce the heat and simmer uncovered.
3. In 30-45 minutes, when the mixture thickens, remove it from the heat. If you want a thicker sauce, heat it longer. If you make the sauce too thick, thin it with vinegar.
1 cup vinegar
1/2 cup molasses
1/2 cup honey
1 teaspoon liquid smoke
1/2 teaspon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon Tabasco pepper sauce
1. Combine all of the ingredients for the barbeque sauce in a saucepan over high heat. Use a whisk to blend the ingredients until smooth.
2. When the mixture comes to a boil, reduce the heat and simmer uncovered.
3. In 30-45 minutes, when the mixture thickens, remove it from the heat. If you want a thicker sauce, heat it longer. If you make the sauce too thick, thin it with vinegar.
Taco Casserole
1 pound ground beef
1 can (15ounces) chili beans in sauce, undrained
1 can (8 ounces) tomato sauce
2 Tablespoons taco sauce, picante sauce or salsa
2 to 4 teaspoons chili powder
1 teaspoon garlic powder
2 cups coarsely broken tortilla chips
1 cup sour cream
8 medium green onions, sliced
1 medium tomato, chopped
1 cup shredded cheddar cheese
shredded lettuce and additional taco sauce if desired.
Heat oven to 350 degrees. Brown beef over medium heat until done. Drain. Stir in beans, tomato sauce, taco suace, chili powder and garlic powder. Heat to boiling. Place tortilla chips in ungreased 2 quart casserole. Top with beef mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese. Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange additional tortilla chips around edge of casserole if desired. Serve with lettuce and taco sauce.
1 can (15ounces) chili beans in sauce, undrained
1 can (8 ounces) tomato sauce
2 Tablespoons taco sauce, picante sauce or salsa
2 to 4 teaspoons chili powder
1 teaspoon garlic powder
2 cups coarsely broken tortilla chips
1 cup sour cream
8 medium green onions, sliced
1 medium tomato, chopped
1 cup shredded cheddar cheese
shredded lettuce and additional taco sauce if desired.
Heat oven to 350 degrees. Brown beef over medium heat until done. Drain. Stir in beans, tomato sauce, taco suace, chili powder and garlic powder. Heat to boiling. Place tortilla chips in ungreased 2 quart casserole. Top with beef mixture. Spread with sour cream. Sprinkle with onions, tomato and cheese. Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange additional tortilla chips around edge of casserole if desired. Serve with lettuce and taco sauce.
Puffy French Toast
1 cup flour
1 1 /2 teaspoons baking powder
1 /2 teaspoon salt
1 cup milk
2 eggs
8 slices of bread
Creamy syrup
1 cup whipping cream
1 cup sugar
1 /2 cup butter
1 teaspoon vanilla
Mix everything except bread. Dip bread
and fry until light brown on both sides.
Gently stir syrup ingredients over low
Heat until butter is melted and sugar is
dissolved. DO NOT BOIL Cool slightly. Mix
In blender on low speed. Pour over
warm french toast.
1 1 /2 teaspoons baking powder
1 /2 teaspoon salt
1 cup milk
2 eggs
8 slices of bread
Creamy syrup
1 cup whipping cream
1 cup sugar
1 /2 cup butter
1 teaspoon vanilla
Mix everything except bread. Dip bread
and fry until light brown on both sides.
Gently stir syrup ingredients over low
Heat until butter is melted and sugar is
dissolved. DO NOT BOIL Cool slightly. Mix
In blender on low speed. Pour over
warm french toast.
Parmesan Chicken
6 - 8 boneless, skinless chicken breasts
1 pint dairy sour cream
2 cups milk
1 package Ritz crackers, crushed
1 /2 cup grated Parmesan cheese
2 teaspoons garlic salt (to taste)
Mix sour cream and milk until smooth. Pour into a zip-lock bag
and add chicken breasts. Allow chicken to marinate at least 4
hours but overnight is best. Place crackers into another zip-lock
bag and crush. Add Parmesan cheese and garlic salt. Mix well.
Remove chicken from the milk mixture and place in zip-lock with
the crumb mixture. Shake well to coat. Arrange in a baking dish.
Bake at 350 degrees for 45 minutes or until chicken is done.
This recipe comes from Kathy Kent of the Oneida Public Library
1 pint dairy sour cream
2 cups milk
1 package Ritz crackers, crushed
1 /2 cup grated Parmesan cheese
2 teaspoons garlic salt (to taste)
Mix sour cream and milk until smooth. Pour into a zip-lock bag
and add chicken breasts. Allow chicken to marinate at least 4
hours but overnight is best. Place crackers into another zip-lock
bag and crush. Add Parmesan cheese and garlic salt. Mix well.
Remove chicken from the milk mixture and place in zip-lock with
the crumb mixture. Shake well to coat. Arrange in a baking dish.
Bake at 350 degrees for 45 minutes or until chicken is done.
This recipe comes from Kathy Kent of the Oneida Public Library
Fresh Apple Cake
CAKE
4 c. peeled apples
2 c. sugar
2 c. flour
1 ½ t. baking soda
2 t. cinnamon
1 t. salt
2 eggs
3/4 c. vegetable oil
2 t. vanilla
1 c. chopped pecans
DESSERT SAUCE
1 c. sugar
1 /2 c. butter
1 /2 c. heavy cream
1 t. vanilla
For cake, stir together apples, and sugar in a large bowl. Add dry
ingredients. In separate bowl, beat eggs, oil, and vanilla. Stir egg
mixture into apple mixture. Stir in pecans. Pour into a greased
13x9x2 pan. Bake for 50 minutes at 350 degrees. Serve with warm Dessert Sauce.
For Dessert Sauce, place all ingredients into a saucepan and stir
together. Bring to a boil over medium heat and cook for 3 minutes. Pour over cake when ready to serve.
4 c. peeled apples
2 c. sugar
2 c. flour
1 ½ t. baking soda
2 t. cinnamon
1 t. salt
2 eggs
3/4 c. vegetable oil
2 t. vanilla
1 c. chopped pecans
DESSERT SAUCE
1 c. sugar
1 /2 c. butter
1 /2 c. heavy cream
1 t. vanilla
For cake, stir together apples, and sugar in a large bowl. Add dry
ingredients. In separate bowl, beat eggs, oil, and vanilla. Stir egg
mixture into apple mixture. Stir in pecans. Pour into a greased
13x9x2 pan. Bake for 50 minutes at 350 degrees. Serve with warm Dessert Sauce.
For Dessert Sauce, place all ingredients into a saucepan and stir
together. Bring to a boil over medium heat and cook for 3 minutes. Pour over cake when ready to serve.
BYU-IDAHO Salad
Poppy Seed Dressing
¾ T. Poppy Seeds ¾ t. salt
¾ Cup oil 2 T. prepared mustard
1/3 cup white vinegar
1/3 cup sugar
Mix and serve over salad.
Spinach Salad
1 head lettuce ½ lb. bacon cooked and crumbled
1 bunch spinach 1 cup mandarin oranges
¾ lb. sliced mushrooms ½ cup slivered almonds
¾ lb. grated Swiss cheese 3 T. sugar
1 red onion, sliced
Cook sugar and almonds together over low heat to caramelize. Mix lettuce,
Spinach, mushrooms, cheese and onion together. Spread bacon, oranges & almonds on top. Serve with poppy seed dressing.
¾ T. Poppy Seeds ¾ t. salt
¾ Cup oil 2 T. prepared mustard
1/3 cup white vinegar
1/3 cup sugar
Mix and serve over salad.
Spinach Salad
1 head lettuce ½ lb. bacon cooked and crumbled
1 bunch spinach 1 cup mandarin oranges
¾ lb. sliced mushrooms ½ cup slivered almonds
¾ lb. grated Swiss cheese 3 T. sugar
1 red onion, sliced
Cook sugar and almonds together over low heat to caramelize. Mix lettuce,
Spinach, mushrooms, cheese and onion together. Spread bacon, oranges & almonds on top. Serve with poppy seed dressing.
Cream Cheese Chicken
1 envelope Italian salad dressing mix
1 stick butter or margarine (1/2 C)
6 boneless skinless chicken breast halves
1 can cream of chicken soup
1 8-ounce cream cheese
Turn crock pot on High. Place butter in bottom of crock pot. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in crock pot and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add 1 can cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from crock pot and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.
To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.
*Notice that after the chicken is cooked it is removed from the crock pot. The sauce is completed but not heated to a serving point. Rather, it is removed from the crock pot to cool. It will cool more rapidly out of the crock pot and this frees up the crock pot to immediately make another recipe.
*Notice that the cooled Cream Cheese Chicken is packaged for the freezer in a resealable freezer bag. This is space efficient in your freezer and allows you to keep your dishes in your kitchen for your daily use.
1 stick butter or margarine (1/2 C)
6 boneless skinless chicken breast halves
1 can cream of chicken soup
1 8-ounce cream cheese
Turn crock pot on High. Place butter in bottom of crock pot. When the butter has melted, add one envelope Italian dressing dry mix. Stir into butter until well mixed. Cut chicken breasts into 1" strips. Place in crock pot and stir to coat with butter and dressing mix. Cover and cook on High for 2 hours. Remove chicken to plate to cool. Add 1 can cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Remove sauce from crock pot and allow to cool. Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.
To serve: Thaw. Heat until piping hot and bubbly. Serve over mashed potatoes, rice, or hot buttered noodles.
*Notice that after the chicken is cooked it is removed from the crock pot. The sauce is completed but not heated to a serving point. Rather, it is removed from the crock pot to cool. It will cool more rapidly out of the crock pot and this frees up the crock pot to immediately make another recipe.
*Notice that the cooled Cream Cheese Chicken is packaged for the freezer in a resealable freezer bag. This is space efficient in your freezer and allows you to keep your dishes in your kitchen for your daily use.
Taco Soup
2 lbs. Ground beef
1 small onion, chopped
3 (4 oz) cans chopped green chilies
Salt and pepper to taste
1 (15 oz) can pinto beans
1 (15 oz) can kidney beans
1 (15 oz) can garbanzo beans
1 (15 oz) can lima beans
1 (15 oz) can hominy
3 (15 oz) cans mexican stewed tomatoes
1 ½ cups water
1 pkg Ranch salad dressing mix
1 pkg taco seasoning mix
Brown and drain ground beef and onion. Drain and rinse beans. Add all ingredients and combine. Bring to a boil, reduce heat and simmer at least 30 minutes. Top each serving with shredded cheddar cheese, sour cream and sliced olives. Can freeze leftovers.
1 small onion, chopped
3 (4 oz) cans chopped green chilies
Salt and pepper to taste
1 (15 oz) can pinto beans
1 (15 oz) can kidney beans
1 (15 oz) can garbanzo beans
1 (15 oz) can lima beans
1 (15 oz) can hominy
3 (15 oz) cans mexican stewed tomatoes
1 ½ cups water
1 pkg Ranch salad dressing mix
1 pkg taco seasoning mix
Brown and drain ground beef and onion. Drain and rinse beans. Add all ingredients and combine. Bring to a boil, reduce heat and simmer at least 30 minutes. Top each serving with shredded cheddar cheese, sour cream and sliced olives. Can freeze leftovers.
Beef Enchiladas
1 ½ pounds ground beef
1 can refried beans
1 small can chopped mushrooms
½ cup chopped onion
1 large can Rosaritas Mild Enchilada sauce
2 cups shredded cheese
Sour cream
Sliced ripe olives
1 package thicker flour tortillas
Brown hamburger and onion. Add mushrooms and refried beans Heat through. Pour 1/4 cup of enchilada sauce in bottom of your sprayed baking dish. Coat each tortilla with sauce, then fill with the meat mixture. Add some cheese. Roll up and place in dish seam side down. Pour remaining enchilada sauce over the enchiladas. Bake at 350 for 25 - 30 minutes. Add more cheese on top the last five minutes of bake time. Remove from oven. Top with sour cream and olives before serving.
Note: To freeze, add cheese to the top of the sauce and freeze. Remove from oven and allow to thaw before baking. Top with sour cream and olives.
1 can refried beans
1 small can chopped mushrooms
½ cup chopped onion
1 large can Rosaritas Mild Enchilada sauce
2 cups shredded cheese
Sour cream
Sliced ripe olives
1 package thicker flour tortillas
Brown hamburger and onion. Add mushrooms and refried beans Heat through. Pour 1/4 cup of enchilada sauce in bottom of your sprayed baking dish. Coat each tortilla with sauce, then fill with the meat mixture. Add some cheese. Roll up and place in dish seam side down. Pour remaining enchilada sauce over the enchiladas. Bake at 350 for 25 - 30 minutes. Add more cheese on top the last five minutes of bake time. Remove from oven. Top with sour cream and olives before serving.
Note: To freeze, add cheese to the top of the sauce and freeze. Remove from oven and allow to thaw before baking. Top with sour cream and olives.
Sour Cream Chicken Enchiladas
2 tablespoons margarine
½ cup chopped onion
1 clove garlic, minced
½ cup ripe olives, sliced
4 oz can chopped green chilies
1 cup dairy sour cream
1 can cream of chicken soup
1 ½ cups chopped cooked chicken
2 cups shredded cheddar cheese
flour tortillas
1/4 cup milk
Heat oven to 350 degrees. In medium saucepan, melt margarine. Saute onion and garlic until tender. Stir in 1/4 cup ripe olives, green chilies, sour cream and soup. Mix well. Reserve 3/4 cup sauce and set it aside. To remaining sauce fold in chicken and ½ of the cheese. Warm tortillas as directed on package. Spoon about 1/3 cup hot chicken filling down center of each tortilla. Roll up. Place seam-side down in greased 9 x 13 pan. In a small bowl, combine reserved sauce and milk. Spoon over tortillas. Bake at 350 degrees for 30 - 35 minutes or until bubbly. To serve sprinkle with remaining cheese and 1/4 cup olives.
To make for freezer, freeze in individual servings, adding the remaining cheese to the top, and place in freezer before baking.
½ cup chopped onion
1 clove garlic, minced
½ cup ripe olives, sliced
4 oz can chopped green chilies
1 cup dairy sour cream
1 can cream of chicken soup
1 ½ cups chopped cooked chicken
2 cups shredded cheddar cheese
flour tortillas
1/4 cup milk
Heat oven to 350 degrees. In medium saucepan, melt margarine. Saute onion and garlic until tender. Stir in 1/4 cup ripe olives, green chilies, sour cream and soup. Mix well. Reserve 3/4 cup sauce and set it aside. To remaining sauce fold in chicken and ½ of the cheese. Warm tortillas as directed on package. Spoon about 1/3 cup hot chicken filling down center of each tortilla. Roll up. Place seam-side down in greased 9 x 13 pan. In a small bowl, combine reserved sauce and milk. Spoon over tortillas. Bake at 350 degrees for 30 - 35 minutes or until bubbly. To serve sprinkle with remaining cheese and 1/4 cup olives.
To make for freezer, freeze in individual servings, adding the remaining cheese to the top, and place in freezer before baking.
Freezer Funeral Spuds
2 lbs. Frozen hash browns
½ cup melted butter
½ tsp pepper
2 tsp salt
½ cup chopped onion
1 can cream of chicken soup
1 pint sour cream
2 cups grated cheese
½ cup corn flake crumbs
Mix altogether except for the corn flake crumbs. Place in pans and then sprinkle with crumbs. Bake one and freeze one.
Note: I like to double the recipe and then add another can of cream of mushroom soup. I think the frozen recipe needs just that much more sauce to be really good.
½ cup melted butter
½ tsp pepper
2 tsp salt
½ cup chopped onion
1 can cream of chicken soup
1 pint sour cream
2 cups grated cheese
½ cup corn flake crumbs
Mix altogether except for the corn flake crumbs. Place in pans and then sprinkle with crumbs. Bake one and freeze one.
Note: I like to double the recipe and then add another can of cream of mushroom soup. I think the frozen recipe needs just that much more sauce to be really good.
Astroburgers
3 ½ cups warm water
½ cup honey or 3/4 cup sugar or
1 cup vegetable oil
6 tablespoons yeast
1 tablespoon salt
10 ½ cups flour
3 eggs
Filling:
Hamburger, Manwich sauce, or meat filling of your choice.
Mix water, and yeast. Add honey and oil after yeast has worked. Let set for a few minutes. Add beaten eggs, salt and flour. Mix well. Knead in mixer for 10 minutes. Immediately shape into balls and flatten into a four-inch circle. Put a small slice of cheese and a spoonful of filling into each circle of dough and fold around and reshape into a ball. Place on a greased baking sheet, seam side down. Let rolls rise on pan for 15 minutes. Bake 8 to 10 minutes at 425 degrees. Makes a big batch. Fun to freeze and reheat later in the microwave.
½ cup honey or 3/4 cup sugar or
1 cup vegetable oil
6 tablespoons yeast
1 tablespoon salt
10 ½ cups flour
3 eggs
Filling:
Hamburger, Manwich sauce, or meat filling of your choice.
Mix water, and yeast. Add honey and oil after yeast has worked. Let set for a few minutes. Add beaten eggs, salt and flour. Mix well. Knead in mixer for 10 minutes. Immediately shape into balls and flatten into a four-inch circle. Put a small slice of cheese and a spoonful of filling into each circle of dough and fold around and reshape into a ball. Place on a greased baking sheet, seam side down. Let rolls rise on pan for 15 minutes. Bake 8 to 10 minutes at 425 degrees. Makes a big batch. Fun to freeze and reheat later in the microwave.
Salisbury Steak
1 ½ lbs ground beef
2 eggs
2/3 cup Campbells French Onion Soup
½ cup dried bread crumbs
Salt and Pepper
Canned or fresh mushrooms (sauted)
2 can mushroom gravy
Mix together all ingredients, adding the Bread crumbs last. Shape into oval patties (mixture will be very soft) and fry gently on both sides. Pour remaining soup, mushrooms, and the gravy mix on top of patties. Add lid and gently simmer for about 30 minutes (or you can transfer to the oven if you prefer). Then either eat when it is done, or package for the freezer.
2 eggs
2/3 cup Campbells French Onion Soup
½ cup dried bread crumbs
Salt and Pepper
Canned or fresh mushrooms (sauted)
2 can mushroom gravy
Mix together all ingredients, adding the Bread crumbs last. Shape into oval patties (mixture will be very soft) and fry gently on both sides. Pour remaining soup, mushrooms, and the gravy mix on top of patties. Add lid and gently simmer for about 30 minutes (or you can transfer to the oven if you prefer). Then either eat when it is done, or package for the freezer.
Frozen Fruit Salad
8 oz cream cheese
3/4 cup sugar (or an equivalent amount of artificial sweetner)
1 pkg frozen raspberries
2 sliced bananas
large Cool Whip
1 large can crushed pineapple
Cream together the sugar with the cream cheese. Add the thawed berries (with juice). Add pineapple (drained) and bananas. Fold in Cool Whip. Place in a 8 x 13 pan (or individual serving containers) and freeze. Remove from freezer 20 minutes before serving.
3/4 cup sugar (or an equivalent amount of artificial sweetner)
1 pkg frozen raspberries
2 sliced bananas
large Cool Whip
1 large can crushed pineapple
Cream together the sugar with the cream cheese. Add the thawed berries (with juice). Add pineapple (drained) and bananas. Fold in Cool Whip. Place in a 8 x 13 pan (or individual serving containers) and freeze. Remove from freezer 20 minutes before serving.
Breakfast Burritos
1 pkg sausage links, sliced thin
1 pkg of the large, thicker flour tortillas
shredded cheddar cheese
1 dozen eggs
1 small can chopped green chilies
Shredded frozen hash browns (optional)
Scramble the eggs. Just before they are finished, add the chopped green chilies. Set aside.
Cut 10 sheets of aluminum foil and layer them with the tortilla shells, ending with a shell on top. Fry the sausage and drain well. Place some of the hashbrowns, some sausage, eggs and then cheese in each tortilla shell. Roll the shell and then loosely roll the burrito in the tin foil. Freeze. To reheat, microwave for two minutes.
Note: If using the hash browns, keep in mind they will add A LOT of moisture to the burrito. I usually try to set one in the refrigerator the night before I plan to eat one, but you can nuke them from a totally frozen condition.
1 pkg of the large, thicker flour tortillas
shredded cheddar cheese
1 dozen eggs
1 small can chopped green chilies
Shredded frozen hash browns (optional)
Scramble the eggs. Just before they are finished, add the chopped green chilies. Set aside.
Cut 10 sheets of aluminum foil and layer them with the tortilla shells, ending with a shell on top. Fry the sausage and drain well. Place some of the hashbrowns, some sausage, eggs and then cheese in each tortilla shell. Roll the shell and then loosely roll the burrito in the tin foil. Freeze. To reheat, microwave for two minutes.
Note: If using the hash browns, keep in mind they will add A LOT of moisture to the burrito. I usually try to set one in the refrigerator the night before I plan to eat one, but you can nuke them from a totally frozen condition.
Harvest Pork Roast
1 envelope Lipton's Onion Soup Mix
1 1/2 cups water
1/4 cup soy sauce
2 Tablespoons brown sugar
1/2 teaspoon ground ginger
Pork roast of your choice
4 large yams, peeled and cut in chunks
3 tablespoons water
2 tablespoons flour
Mix first 5 ingredients and place in a slow cooker. Add pork roast and cook on low for 8 hours or overnight, turning meat several times. One hour before serving, turn slow cooker to high and add yams. Just before serving, remove pork and yams to a plate. Mix flour and water and add to remaining juices. Bring to a boil for gravy. Serve gravy over the pork and yams.
1 1/2 cups water
1/4 cup soy sauce
2 Tablespoons brown sugar
1/2 teaspoon ground ginger
Pork roast of your choice
4 large yams, peeled and cut in chunks
3 tablespoons water
2 tablespoons flour
Mix first 5 ingredients and place in a slow cooker. Add pork roast and cook on low for 8 hours or overnight, turning meat several times. One hour before serving, turn slow cooker to high and add yams. Just before serving, remove pork and yams to a plate. Mix flour and water and add to remaining juices. Bring to a boil for gravy. Serve gravy over the pork and yams.
Saturday, September 20, 2008
Microwave Carmels
1/2 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup white Karo syrup
1/2 cup sweetened condensed milk
Melt butter in microwave. Stir in other ingredients until mixed well. Microwave on high for 6-7 minutes, checking often. Take out of microwave and stir in 1 teaspoon vanilla. Pour into a buttered pan. Cool. Cut and roll in waxed paper. Bring to consortium meetings.
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup white Karo syrup
1/2 cup sweetened condensed milk
Melt butter in microwave. Stir in other ingredients until mixed well. Microwave on high for 6-7 minutes, checking often. Take out of microwave and stir in 1 teaspoon vanilla. Pour into a buttered pan. Cool. Cut and roll in waxed paper. Bring to consortium meetings.
Opulent Chicken
Boneless Skinless Chicken Breasts or tenders
2 cans cream of chicken soup
1/2 cup sour cream
1/2 cup water
8 slices of Swiss Cheese
1/2 cup melted butter
1 tube garlic flavored ritz crackers, crushed
Place chicken in a 9 x 13 pan. Arrange Swiss Cheese on top. Mix soup, sour cream and water. Pour over Swiss Cheese. Mix the cracker crumbs and butter. Sprinkle on top. Bake at 275 degrees for about 2 1/2 hours. Serve over rice.
2 cans cream of chicken soup
1/2 cup sour cream
1/2 cup water
8 slices of Swiss Cheese
1/2 cup melted butter
1 tube garlic flavored ritz crackers, crushed
Place chicken in a 9 x 13 pan. Arrange Swiss Cheese on top. Mix soup, sour cream and water. Pour over Swiss Cheese. Mix the cracker crumbs and butter. Sprinkle on top. Bake at 275 degrees for about 2 1/2 hours. Serve over rice.
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