Sugar Cookies

4 cups flour
1 cup butter
1 cup crisco
1 cup powdered sugar
1 cup white sugar
2 eggs
1 tsp. vanilla
1 tsp. soda
1 tsp. cream of tartar
1/2 tsp. salt

Mix all ingredients and chill dough. Roll in balls and bake at 350 degrees for 6-8 minutes on an ungreased baking sheet. Or, roll out and cut with cookie cutters.

From: Laura Jacobsen

Franks Red Hot Buffalo Chicken Dip

1 pkg (8oz) Cream Cheese
2 cans (9.75 oz) Canned Chicken breat meat- like for chicken salad
1/2 C Franks Red Hot Buffalo Sauce
1/2 C Ranch Dressing
1/2 C Monty Jack/ Colby Blend Shredded Cheese

1. Stir Cream Cheese in a baking dish until softened and smooth. Then add all remaining ingredients and mix well.
2. Bake at 350 for 20 min or until hot a bubbling. Stir and serve with crackers or Tostitos. I like the Scoops it picks up the dip good.

I bet you could heat it in a little crock pot too, I haven't tried it yet though.

From: Michelle Bash

Extra Easy Hummus

1 (15 oz) can garbanzo beans, drain and reserve liquid
1 clove garlic, crushed
2 teaspoons cumin
1/2 teaspoon salt
2 tablespoons olive oil (I probably use more)
2 tablespoons lemon juice

1. Blend all ingredients, gradually add bean liquid until desired consistency.
2. Best if you let sit in fridge prior to serving.

Chinese Beef Casserole

8 Servings

Prep: 15 min. Bake: 45 min.

Ingredients

2 pounds ground beef
1 cup chopped onion
1 cup chopped celery
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 can (14 ounces) bean sprouts, undrained
1/4 cup soy sauce
1/2 teaspoon pepper
1 cup uncooked long grain rice
1 can (8 ounces) sliced water chestnuts, drained
2 cups frozen peas, thawed
1 can (5 ounces) chow mein noodles

Directions

In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Return to skillet. Stir in the soup, bean sprouts, soy sauce and pepper. Bring to a boil. Pour into a greased 3-qt. baking dish. Stir in rice and water chestnuts.
Cover and bake at 350° for 30 minutes. Uncover; stir in peas and sprinkle with noodles. Bake 15-20 minutes longer or until heated through. Yield: 8 servings.


Nutrition Facts: 1 cup equals 461 calories, 18 g fat (7 g saturated fat), 59 mg cholesterol, 1,233 mg sodium, 44 g carbohydrate, 5 g fiber, 28 g protein.

Tuna Casserole

1 pkg. noodles (10 oz.)
1 lrg. can of tuna
1 can cream of chicken soup

Cook pasta. Add drained tuna and soup and 1/2 cup milk. It would probably be yummy to add mushrooms or peas. Bake at 350 degrees for 1/2 hour.

Super easy, but very good and kid friendly.

Pumpkin Turkey Chili

INGREDIENTS (Nutrition)
1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1 clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
2 cups pumpkin puree
1 1/2 tablespoons chili powder
1/2 teaspoon ground black pepper
1 dash salt
1/2 cup shredded Cheddar cheese
1/2 cup sour cream
*I added a can of chicken broth

DIRECTIONS
Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin (and chicken broth). Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.

Source: http://allrecipes.com/Recipe/Pumpkin-Turkey-Chili/Detail.aspx

Easy Chicken Cacciatore Bake

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
2 cups quartered zucchini slices
4 boneless skinless chicken breast halves (1-1/4 lb.)
1/3 cup shake & bake chicken coating mix
2 Tbsp. grated parmesan cheese
1-1/2 cups penne pasta, cooked, drained

PREHEAT oven to 375°F. Toss tomatoes with zucchini in 13x9-inch baking dish.
MEASURE 1/3 cup coating mix; place in plastic bag. Coat chicken as directed on package. Place chicken over tomato mixture; sprinkle with Parmesan cheese.
BAKE 30 to 35 minutes or until chicken is cooked through. Serve over pasta.

Source: KraftFoods.com

Caramel Ice Cream Dessert

Hi Liv! Here it is, I usually make it the day before so it can freeze overnight. Enjoy!!

Caramel Ice Cream Dessert

2 C. flour
1/2 C. oatmeal
1/2 C. brown sugar
Combine above and add 1 C. chopped pecans and 2 sticks melted margarine.

Spread mixture on cookie sheet and bake @ 425 degrees for 10 minutes. When baked crumble while hot and let cool. (I use a metal spatula to break it into smaller pieces.)

Assemble by sprinkling half of cookie crumb mixture into 9"x13" pan.

Drizzle one jar caramel ice cream topping over crumbs.

Spread 1/2 gallon softened ice cream on top of crumbs. (I cut ice cream into slices and then spread it a little.)

Add rest of cookie crumb mixture.

Top with one jar caramel ice cream topping.

Freeze...


source: Peggy Krueger

Chicken Tetrazzini

3 cups diced chicken
1 1/2 lb. Velveeta cheese
1 sm. can mushrooms
1 sm. onion, diced
1 (12 oz.) pkg. spaghetti
4 c. chicken broth
1/2 c. flour
4 T. butter
1/3 c. dry sherry
2 chicken bouillon cubes

Saute onion and mushrooms in margarine. Add flour, broth and bouillon cubes and cook to make a white sauce. Add cheese and cook (stirring) until cheese melts. Add sherry. Cook spaghetti and drain. Add spaghetti and chicken to white sauce. Put in greased casserole dish. Bake 1 hour at 325 degrees.

Note: This freezes well, but allow extra time to cook. It should be bubbly and hot all the way through.

Easy Italian Chicken

4 boneless, skinless chicken breasts
2 cans Italian-style stewed tomatoes
1 env. Lipton onion soup mix
1 (15 oz.) can tomato sauce
1 c. Mozzarella cheese
Cooked angel hair pasta

Place chicken breasts in baking dish. Mix tomatoes, onion soup mix, and tomato sauce, and pour over chicken. Bake at 350 degrees for 45-50 minutes. Cover with Mozzarella cheese and bake 15 minutes more, or until cheese is melted. Serve with cooked angel hair pasta.

Variation: Mix tomatoes, soup mix and tomato sauce in crock-pot. Top with chicken and cook on low about 8 hours. Serve over cooked pasta.

Tender Beef Burgundy

2 lbs. cubed stew meat
1/2 cup burgundy wine
1 can cream of mushroom soup
1 (4 oz.) can mushrooms
1 pkg. dry onion soup mix

Combine all ingredients. Cover and bake at 275 degrees for 3 1/2 hours. Serve over rice or noodles. I usually put this in the crock pot on low for the day.

Party Chicken

4 chicken breasts, skinless and boneless
1 can cream of mushroom soup
4 slices bacon
1 can sour cream
1 (4 oz.) pkg. dried beef

Wrap each chicken breast in a strip of bacon. Cover bottom of flat greased baking dish with dried beef. Mix undiluted soup and sour cream together. Pour over chicken. Cover and refrigerate, about 3 1/4 hours, then bake uncovered for 3 hours at 275 degrees.

Meatballs & Sauces

2 lb. ground beef
1 pkg. (6 oz.) Stuffing Mix for Chicken
1-1/4 cups water
2 eggs

HEAT oven to 400ºF.
LINE 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.
PLACE 16 meatballs in each prepared pan. Bake 16 to 18 min. or until done (160ºF).
COMBINE half the meatballs with Tomato-Basil Cream Sauce or Creamy Brown Gravy. (See Tips.) Cool remaining meatballs; freeze for later use. (See Tips.)

TIPS:

Tomato-Basil Cream Sauce
Mix 1 jar (14 oz.) spaghetti sauce, 2 oz. cubed Cream Cheese and 2 Tbsp. chopped fresh basil in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Sprinkle with 1/4 cup Grated Parmesan Cheese before serving. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

Creamy Brown Gravy
Mix 1 jar (12 oz.) beef gravy, 1/2 cup Sour Cream and 2 Tbsp. chopped fresh parsley in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.

How to Freeze Meatballs
Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs freeze individually. Store up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.

Source: kraftfoods.com

Hearty Hamburger Soup

INGREDIENTS (Nutrition)
3 pounds ground beef
2 onion, minced
8 carrots, minced
6 celery ribs, thinly sliced
1 cup barley
2 (28 ounce) cans diced tomatoes
4 cups water
6 (10 ounce) cans beef broth
2 (10.75 ounce) cans condensed tomato soup
2 bay leaf
2 tablespoons parsley
2 teaspoons minced garlic
1 teaspoon dried thyme
ground black pepper, to taste


DIRECTIONS
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 10 servings.
Heat a large soup pot over medium-high heat, and crumble in the ground beef. Cook and stir until the beef is evenly browned and no longer pink. Drain, and discard any excess grease.
Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, water, broth, and tomato soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil. Reduce heat, and cover; simmer for 2 hours, stirring frequently. Remove bay leaf before serving.

Source: http://allrecipes.com/Recipe/Hearty-Hamburger-Soup/Detail.aspx

Broccoli and Carrot Lasagna

INGREDIENTS (Nutrition)
4 cups chopped broccoli
2 cups chopped carrots
9 lasagna noodles
2 (10.75 ounce) cans condensed cream of mushroom soup
3/4 cup grated Parmesan cheese
3/4 cup cottage cheese
3 cups mozzarella cheese, shredded
1 teaspoon garlic powder
1 teaspoon dried rosemary, crushed
2 teaspoons paprika

DIRECTIONS
Steam broccoli and carrots till tender.
Boil lasagna noodles.
In a bowl combine cream of mushroom soup, 1/2 cup Parmesan, cottage cheese, and 2 cups Mozzarella. Mix well and set aside 1 1/4 cup of mixture.
To remaining sauce, add garlic powder, rosemary, and the cooked veggies. Set aside.
To assemble lasagna: In a 9x13-inch pan, lay 3 noodles, spread 1/2 of veggie mixture, 3 noodles, spread rest of veggie mixture, 3 noodles, the reserved 1 1/4 cup of cheese mixture. Sprinkle 1 cup Mozzarella on top. Mix together paprika and 1/4 cup Parmesan and sprinkle on top of Mozzarella.
Cover and bake at 375 degrees F (190 degrees C) for 1/2 hour, then remove cover and bake 10 more minutes! Enjoy, it's really wonderful!

Iowa Maid-rites

INGREDIENTS (Nutrition)
4 pounds ground beef
1 (1 ounce) envelope dry onion soup mix
1 1/2 (10.5 ounce) cans condensed French onion soup
16 hamburger buns, split


DIRECTIONS
Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until evenly browned, crumbling even more as it cooks. Drain off the grease. Stir in the onion soup mix and French onion soup. Cover, and simmer over low heat for about 2 hours, or you may transfer to a slow cooker for this part.
To serve, spoon onto hamburger buns like a sloppy Joe.

source: http://allrecipes.com/Recipe/Iowa-Maid-Rites/Detail.aspx

Pulled Chicken-Peanut Salad

2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon water
2 teaspoons toasted sesame oil
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
6 cups torn mixed salad greens
2 cups coarsely shredded cooked chicken
1 11 oz. can mandarin orange sections, drained
1/4 cup cocktail peanuts

1. For dressing, in a small bowl, stir together juice concentrate, water, oil, salt, and pepper. Set aside.
2. Arrange greens on salad plates. Top with chicken, oranges, and peanuts. Drizzle with dressing. Makes 4 servings.

Reuben Sandwich II

2 tablespoons butter
8 slices rye bread
8 slices deli sliced corned beef
8 slices Swiss cheese
1 cup sauerkraut, drained
1/2 cup Thousand Island dressing

Preheat a large skillet or griddle on medium heat.

Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.

Grill sandwiches until both sides are golden brown, about 15 minutes per side. Serve hot.

halibut Jambalaya with couscous

makes 4 servings total time 30 minutes

4 oz chopped ham
2 stalks celery, diced
2 cups grape tomatoes
1 large onion chopped
1 yellow bell pepper, seeded and diced
1/2 cup dry couscous
1 Tbsp chopped garlic
1 1/2 tsp paprika
1/2 tsp dried thyme leaves
3/4 cup dry white wine
1/2 cup low-sodium chicken broth
1 Tbsp Tabasco sauce
4 skinless halibut fillets (5 - 6 oz each) seasoned with paprika, thyme and salt

Garnish
4 scallions, chopped
1/4 cup chopped fresh parsley, minced zest of 1 lemon

Preheat grill to medium heat
Combine ham, celery, tomatoes, onion, bell pepper, couscous, garlic, paprika, and thyme in a large bowl. Stir in wine, Broth, and Tabasco. fold four 28inch pieces of heavy duty tin foil in half. Place one fourth of the mixture including the liquid in the center of each piece of foil; top with one fillet.
Bring opposite sides of foil together above food and fold over, make a 1 inch crease at top. Fold crease over until foil is flat against food and top of packet is well sealed. Flatten ends of packets and fold toward center to seal tightly.
Grill foil packets covered over direct heat for 15 minutes. Remove packets from grill, opening carefully to let steam escape. Spoon onto plates, garnish and enjoy.

Five Spice Glazed Chicken

Makes 4 Servings total time 30 min

for the Glaze:
1/4 cup plum jam
2 Tbsp light brown sugar
2 Tbsp rice vinegar
1 Tbsp low-sodium soy sauce
1 tsp chili garlic sauce
1 tsp five-spice powder
salt to taste

For the Chicken:
4 boneless, skinless chicken breast halves
2 Tbsp sesame oil
1 tsp kosher salt
Juice of 1/2 a lime
Shredded savoy cabbage

Plum Salsa to top off chicken:
2 meduim plums, diced
1/4 cup diced red onion
2 Tbsp minced fresh basil
1 Tbsp fresh time juice

Combine all ingredients and chill for one hour before serving.

Preheat grill to medium-high heat.

Combine jam, brown sugar, vinegar, soy sauce, chili garlic sauce, five-spice powder and salt to taste in a small saucepan over medium heat. Bring glaze to a boil. Reduce heat to low; cook glace 2-3 minutes; set aside.

Combine chicken breasts, sesame oil, 1 tsp salt and lime juice in a resealable plastic bag. Seal bag and toss chicken to coat with marinade.

Remove from plastic bag and grill chicken, covered, over direct heat for 2 minutes. Rotate chicken a quarter turn and grill for 2 more minutes. Flip chicken over and grill 2 minutes, rotate and grill two more minutes. Cook until chicken is no longer pink. Reduce heat to medium-low. Dip chicken breasts in glaze and return to grill for 2 minutes. remove chicken from grill and place on shredded cabbage. Reheat any remaining glaze and serve with chicken. dollop each with Plum Salsa if desired.

Pesto-Turkey Layered Loaf

Simple & Delicious
July/August 2009 issuePage:60

SERVINGS: 6 T
IME: Prep: 20 min. Cook: 25 min. + standing

Ingredients: 1 loaf (1 pound) French bread
1 cup prepared pesto
1 pound thinly sliced deli turkey
1/2 pound provolone cheese, thinly sliced
2 small zucchini, thinly sliced
2 medium tomatoes, thinly sliced
1 medium red onion, thinly sliced

Directions: Cut the top fourth off loaf of bread. Carefully hollow out the bottom, leaving a 1/2-in. shell. (Discard removed bread or save for another use.) Spread pesto on the inside of top and bottom of bread. Set top aside. In bottom of bread, layer the turkey, cheese, zucchini, tomatoes and onion. Gently press the layers together. Replace bread top and wrap tightly in foil. Place on a baking sheet. Bake at 350° for 25-30 minutes or until heated through. Let stand for 10 minutes before cutting. Yield: 6 servings.

Hamburger Casserole

1 lb. hamburger
1 (10 oz.) can tomato soup
1 (14 oz.) can green beans, drained
4 squares cheese
Instant mashed potatoes

Brown hamburger then drain. Combine hamburger, soup, and green beans. Place in greased 8x8 casserole dish and bake 30 minutes at 350 degrees. Before serving, prepare instant mashed potatoes per box instructions for serving of 4. Place on top of casserole, then top with 4 slices of cheese. Place in oven until cheese is melted.

Amazing Whole Wheat Pizza Crust

INGREDIENTS (Nutrition)
1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour

DIRECTIONS
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Source: http://allrecipes.com/Recipe/Amazing-Whole-Wheat-Pizza-Crust/Detail.aspx

Four Cheese Margherita Pizza

PREP TIME
15 Min
COOK TIME
10 Min
READY IN
40 Min
Original recipe yield 2 pizzas

INGREDIENTS (Nutrition)
1/4 cup olive oil
1 tablespoon minced garlic
1/2 teaspoon sea salt
8 Roma tomatoes, sliced
2 (12 inch) pre-baked pizza crusts
8 ounces shredded Mozzarella cheese
4 ounces shredded Fontina cheese
10 fresh basil leaves, washed, dried
1/2 cup freshly grated Parmesan cheese
1/2 cup crumbled feta cheese

DIRECTIONS
Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400 degrees F (200 degrees C).
Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese.
Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.

Vegetable Enchiladas

Prep: 30 minutes Total: 55 minutes

Get a freezable Mexican meal rolling in no time with a no-cook filling and a sauce made from pantry ingredients. Jack cheese and a combination of black beans and corn tortillas give this meatless dish complete protein.To freeze: Prepare enchiladas through step 3; top with cheese, and cover baking dishes with plastic wrap and then aluminum foil. Place sauce in an airtight container. Freeze enchiladas and sauce for up to 2 months.To bake from frozen: Thaw sauce in refrigerator overnight (or microwave on high 2 minutes, stirring once halfway through). Preheat oven to 400 degrees. Remove foil and plastic wrap from baking dishes, and pour sauce over enchiladas; cover with foil. Bake 30 minutes; remove foil, and bake until bubbly, about 15 minutes more. Cool 5 minutes before serving.

Ingredients
Serves 8.
2 tablespoons olive oil, plus more for baking dishes
2 teaspoons ground cumin
1/4 cup all-purpose flour (spooned and leveled)
1/4 cup tomato paste
1 can (14 1/2 ounces) reduced-sodium vegetable broth
Coarse salt and ground pepper
3 cups grated pepper Jack cheese (12 ounces)
1 can (15 ounces) black beans, rinsed and drained
1 box (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 box (10 ounces) frozen corn kernels, thawed
6 scallions, thinly sliced, white and green parts separated
16 corn (or multi-grain) tortillas (6-inch)

Directions
1. Make sauce: In a medium saucepan, heat oil over medium. Add 1 teaspoon cumin, flour, and tomato paste; cook, whisking, 1 minute. Whisk in broth and 3/4 cup water; bring to a boil. Reduce to a simmer, and cook until slightly thickened, 5 to 8 minutes. Season with salt and pepper, and set aside.
2. Make filling: In a large bowl, combine 2 cups cheese, beans, spinach, corn, scallion whites, and remaining 1 teaspoon cumin; season with salt and pepper.
3. Preheat oven to 400 degrees. Lightly oil two 8-inch square baking dishes; set aside. Stack tortillas, and wrap in damp paper towels; microwave on high for 1 minute. Or stack and wrap in aluminum foil, and heat in oven for 5 to 10 minutes. Top each tortilla with a heaping 1/3 cup of filling; roll up tightly and arrange, seam side down, in prepared baking dishes.
4. Dividing evenly, sprinkle enchiladas with remaining 1 cup cheese, and top with sauce. Bake, uncovered, until hot and bubbly, 15 to 20 minutes. Cool 5 minutes; serve garnished with scallion greens.

Corny Snack Mix

3 qts. popcorn
1 15 oz. pkg corn pops
1 15 oz. pkg corn chips
2 10-12 oz. pkgs vanilla or white chips

In several large bowls, combine the popcorn, corn pops, and corn chips. Melt chips according to package directions. Pour melted chips over popcorn mixture & toss to coat. Spread in 2 15x10x1 pans and let cool. Store in tight containers. Yields 7.5 quarts.

Source: Roxanne Whitmore

Best Doggy Biscuits

2 cups whole wheat flour
1 cup cornmeal
1 tablespoon salt
1/3 cup vegetable oil
1 egg
1 cup water

Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.

In a large bowl, stir together the whole wheat flour, cornmeal and salt. Mix in the oil, egg and water to make a soft dough that is not too sticky. You may add more flour if needed. Roll teaspoonfuls of dough into balls, and place on the prepared cookie sheet. Flatten slightly.

Bake for 20 to 25 minutes in the preheated oven, until nicely browned and firm. Cool completely, then store in an airtight container.

Frosty Paws

32 oz. vanilla yogurt
1 banana, mashed
2 Tbs. peanut butter
2 Tbs. honey

Blend all ingredients together, then pour into ice cube trays, paper cups, or even your dog's kong toys! Freeze & Serve!

Source: Christi Bormann

BLT Salad

1 pound bacon
3/4 cup mayonnaise
1/4 cup milk
1 teaspoon garlic powder
1/8 teaspoon ground black pepper
salt to taste
1 head romaine lettuce - rinsed, dried and shredded
2 large tomatoes, chopped
2 cups seasoned croutons

Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.

In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.

Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.

Source: http://allrecipes.com/Recipe/BLT-Salad/Detail.aspx

Crispy Oven Chicken

1 stick margarine
6 chicken breasts, boneless and skinless
6 cups corn flakes cereal, crushed
dash pepper
1 T. garlic, or to taste (or lemon pepper)

Crush the cornflakes. Pour corn flakes into a shallow bowl for coating chicken. Season cornflakes with pepper and garlic. Preheat oven to 375 degrees. Place stick of margarine in 9 X 13 pan to melt and put in oven for 5 minutes while preheating. Clean and cut chicken breasts in 1/2. Coat chicken in the melted butter and then in corn flakes to fully cover them. Place into 9 X 13 pan. Sprinkle remaining corn flakes into pan for extra crispy chicken. Bake in oven for 45 minutes or until chicken is done.

Super-Simple, Super-Spicy Mongolian Beef

INGREDIENTS (Nutrition)
1/4 cup soy sauce
1 tablespoon hoisin sauce
1 tablespoon sesame oil
2 teaspoons white sugar
1 tablespoon minced garlic
1 tablespoon red pepper flakes (optional)
1 pound beef flank steak, thinly sliced
1 tablespoon peanut oil
2 large green onions, thinly sliced

DIRECTIONS
Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate 1 hour to overnight.
Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5 to 10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes.

Also works well in the crockpot

Source: http://allrecipes.com/Recipe/Super-Simple-Super-Spicy-Mongolian-Beef/Detail.aspx

Chicken Enchiladas

1 pkg tortillas
4 chicken breasts (cooked and cubed)
1 can (sm) green chili peppers
1 onion (sm) chopped
2 Cups shredded cheddar cheese
1 can Cream of Chicken Soup
1 (8oz) cream cheese

Combine Chicken, chilies, onions & cheese in bowl (reserve some onions & cheese to put on top). Fill tortillas with above mixture and roll. Place seam side down in greased 9x13 casserole dish. In sauce pan, warm cream of chicken soup and cream cheese. Pour over tortillas and then sprinkle remaining onion & cheese on top. Bake at 350 degrees till bubbly - about 20-30 minutes.

Creamy Cucumber Dip

WHAT YOU NEED:

1 pkg. (8 oz.) Cream Cheese, softened
1 cup finely shredded cucumber, well drained
1/2 cup Shredded Swiss Cheese
1/2 tsp. dill weed
1/2 tsp. lemon juice
1/4 tsp. minced fresh garlic
1/4 tsp. salt

MIX all ingredients until well blended; cover.
REFRIGERATE at least 2 hours or until ready to serve.

SERVE with assorted crackers and fresh vegetable dippers.

Versatile Vanilla Cake

Cake Ingredients
• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
• 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups sugar
• 2 large eggs plus 3 large egg yolks
• 2 teaspoons pure vanilla extract
• 1 cup low-fat buttermilk

Whipped frosting
• 3 large egg whites
• 3/4 cup sugar
• Pinch of salt
• 1/3 cup water
• 1/4 teaspoon pure vanilla extract

Cake: Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In a medium bowl, whisk flour, baking powder, baking soda, and salt.

In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. With mixer on low, beat in eggs and yolks, one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture; mix just until combined.

Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35 minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack. Let cool completely.

Place one cake, bottom side up, on a cake stand. Tuck strips of parchment paper underneath. Using an offset-spatula or table knife, spread top with Whipped Frosting. Top with remaining cake; frost top, then sides. (Store unfrosted cakes at room temperature up to 1 day. Once frosted, serve within a few hours.)

Frosting: In a heatproof bowl set over (not in) a saucepan of simmering water, combine 3 large egg whites, 3/4 cup sugar, a pinch salt and 1/3 cup water. Cook over medium, stirring constantly, until sugar has dissolved (or mixture registers 150 on an instant-read thermometer), 2 to 3 minutes.

Transfer to a large bowl. Using an electric mixer, beat on medium-high until glossy, stiff peaks form (do not overbeat), about 3 minutes; reduce speed to low, add 1/4 teaspoon pure vanilla extract, and beat just until combined. Use immediately.

TIPS
Chocolate variation: In step 1, reduce flour to 2 cups and add ½ cup unsweetened cocoa powder. Top frosted cake with shaved dark chocolate.

Lemon variation: In step 1, add 1 tablespoon lemon zest to flour mixture. In step 2, omit vanilla extract and beat in 2 tablespoons fresh lemon juice with buttermilk.

While cakes are baking, bring ½ cup sugar and ½ cup water to a boil in a saucepan. Add 1 thinly sliced and seeded lemon and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to waxed-paper-lined plate. Stir ¼ cup fresh lemon juice into syrup.

Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. For frosting, substitute 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and top with candied lemon slices.

Source: Martha Stewart

Hoisin BBQ Steak-On-A-Stick with Pineapple Salsa

Ingredients
Pineapple Salsa:
1 cup diced fresh pineapple
1/2 cup diced red bell pepper
1/2 cup diced hothouse cucumber
2 teaspoons rice vinegar, optional
1/3 cup ketchup
2 tablespoons hoisin sauce
1 1/4 pounds boneless beef top sirloin steak, cut 1-inch thick
1/2 teaspoon pepper
Salt, optional

Special equipment: 4 (10 to 12-inch) metal skewers

Combine Pineapple Salsa ingredients in small bowl. Set aside.
Preheat broiler.

Combine ketchup and hoisin sauce in a bowl. Reserve some of the sauce in a small bowl and set aside. Cut beef steak into 1-inch pieces. Thread beef pieces evenly onto 4 (10 to 12-inch) metal skewers. Season kabobs evenly with pepper.

Place kabobs on rack in broiler pan so surface of beef is 3 to 4-inches from heat. Brush beef generously with some of reserved sauce mixture. Broil 7 to 9 minutes for medium-rare to medium doneness, turning once and brushing with remaining sauce mixture.

Season beef with salt, if desired. Serve kabobs topped with Pineapple Salsa.

Cook's Tip: 2 beef shoulder top blade (flat iron) steaks (8-ounces each) may be substituted for top sirloin steak. Broiling time remains the same.

Cook's Tip: Regular cucumber may be substituted.

Cook's Tip: For easier preparation, use peeled, cored and sliced fresh pineapple available in the supermarket produce section.

Source: Food Network National Beef Cookoff Winner - Kids in the kitchen

Nuevo Chipotle Beef in Butternut Squash Boats

Ingredients
1 1/2 pounds beef for stew
1/3 cup water
1/4 cup tomato paste
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
2 teaspoons ground chipotle chile pepper
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 medium butternut squash, about 3 pounds
1 1/2 cups water
1 medium tomato, chopped
1 small ripe avocado, cut into cubes, optional
1/4 cup freshly chopped cilantro leaves

Directions
Preheat oven to 325 degrees F.

Place the beef, water, tomato paste, sugar, vinegar, chipotle pepper, cumin, salt and black pepper in stockpot. Cover and bake in 325 degrees F oven 1 3/4 to 2 1/4 hours or until beef is fork-tender.

Meanwhile, cut squash lengthwise into quarters and remove seeds. Place squash cut side down in a 13 by 9-inch glass baking dish, overlapping if necessary. Add water. Bake in the preheated oven for 1 to 1 1/4 hours or until fork-tender.

Place each baked squash quarter onto serving plate. Fill with equal amounts of beef mixture. Top with tomato and avocado, if desired. Sprinkle with cilantro.

Meat may also be served on top of rice rather than the squash boat.

Cook's Tip: 1 tablespoon minced, seeded chipotle pepper in adobo sauce may be substituted for ground chipotle chile pepper.

Cook's Tip: The chipotle beef mixture may also be cooked on the stovetop. Bring beef mixture to a boil. Reduce heat; simmer, covered, 1 3/4 to 2 1/4 hours or until beef is fork-tender.

Source: Food Network National Beef Cookoff Winner

Stuffed Pepper Casserole

2 cups Minute Rice
2 cans condensed tomato soup
1 lb. uncooked ground beef (turkey can be substituted)
2-3 large green peppers, seeded and sliced into small strips
1 large yellow onion, chopped or 1/2 package frozen chopped onions
1 can diced tomatoes, drained
shredded cheddar cheese (optional)
Black pepper to taste

Preparation
Preheat oven to 400 degrees F. Mix rice and soup thoroughly to cover rice. Add ground beef, green peppers, onion, and tomatoes. Sprinkle with cheese, if desired. Pepper to taste. Place in greased casserole dish, cover and cook for 35 minutes, then uncover and cook for addditional 25 minutes. Make sure rice is cooked thoroughly.

Source: Leslie Kane

Watermelon Margaritas

Ingredients

• 1 teaspoon lime zest
• 1/2 cup water
• 1/2 cup sugar
• 3 tablespoons coarse salt
• 1 lime wedge
• 1 cup watermelon puree (*see Cook's Note)
• 2 tablespoons fresh lime juice
• 1/2 cup premium 100 percent agave tequila
• 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier or triple sec)
• 1 cup ice

Directions

In a medium saucepan, combine the lime zest, water, and sugar. Bring to a boil over medium heat, and cook, stirring, until the sugar dissolves. Remove from the heat. Cool to room temperature and strain out the zest. (Can be made in advance; keep in a covered container in the refrigerator.)

Chill a margarita glass in the freezer for 30 minutes. Place the coarse salt in a shallow dish or saucer. Wet the rim of the glass with a lime wedge and dip the glass into the salt, coating the top edge.

In a cocktail shaker, combine 2 tablespoons of the cooled lime syrup with the watermelon puree, lime juice, tequila, orange-flavored liqueur, and ice. Shake until frothy and well chilled, at least 1 minute. Strain into the prepared glass and garnish with a lime wedge.

*Cook's Note: To make the watermelon puree, remove seeds from fresh watermelon and cut into large chunks. Place in a blender and process until smooth and well pureed.

Mango Margarita

Ingredients

For the Mango Margarita Mix:

• 1 1/4 pounds fresh mangoes
• 1 cup water
• 1/2 cup sugar
• Gray salt

For the drink:

• 3 cups ice
• 1 1/2 cups Mango Margarita Mix
• 4 ounces tequila
• 2 ounces triple sec
• Lime wedges
• Mint Salt, recipe follows

Directions

Peel and pit the mangoes and cut them into large chunks. Place the mango in a blender with the water, sugar, and a pinch of salt. Blend until smooth. Taste and add more sugar, if necessary.

Fill the blender with ice and add the Mango Margarita Mix, tequila, and triple sec. Blend until smooth. Rub the rim of a margarita glass with a lime wedge and dip into Mint Salt to coat rim. Fill glass and enjoy!

Mint Salt:

1 cup fresh mint leaves

1 cup gray salt or coarse sea salt

Clean and dry mint and roughly chop. With a mortar and pestle, crush equal parts fresh mint and salt.

Yield: about 1 cup salt

Blueberry - Lime Margarita

Ingredients

• 2 cups ice
• 1 cup frozen blueberries
• 1 cup blueberry nectar
• 1/4 cup seltzer
• 2 tablespoons frozen limeade
• 1 tablespoon lime juice
• 3 ounces tequila, optional
• 1 lime wedge
• Coarse salt

Directions

Combine ice, blueberries, blueberry nectar, seltzer, limeade, lime juice and tequila, if using, in a blender and blend until smooth. Rub rim of 2 glasses with lime wedge and dip in salt. Divide the margarita between the prepared glasses and serve.

taziki

16 ounces (2 cups) of thick Greek yogurt or plain low fat yogurt
4 to 10 cloves of garlic, finely chopped
1/2 cup of diced or grated cucumber (remove seeds)
1 tablespoon of olive oil
2 teaspoons of lemon juice

Preparation:
Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled.
Yield: about 2 1/2 cups
Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint. Tasty additions!

Kebabs

Ingredients:
2 1/5 pounds of boned chicken breasts, cut in 1 1/2-inch chunks
2 1/5 pounds of pork butt, cut in 1 1/2-inch chunks
2 1/5 pounds of boned leg of lamb, cut in 1 1/2-inch chunks
3 tablespoons of Greek oregano (rigani) or dried oregano
3 teaspoons of salt
1 teaspoon of pepper
6 tablespoons of olive oil
1 tablespoon red wine vinegar
Zucchini cut into wedges
Yellow squash cut into wedges
sweet red pepper, stem and seeds removed, cut in chunks
green bell pepper, stem and seeds removed, cut in chunks
yellow bell pepper, stem and seeds removed, cut in chunks
white onion, cut in wedges
tomato, cut in wedges (or cherry tomatoes, cut in half)
3 tablespoons of olive oil
juice of 1 lemon

Preparation:
Rinse the pieces of meat thoroughly (separately) to remove any debris, and drain for 15 minutes.
Combine the oregano, salt, and pepper in a small bowl. Transfer the meat to separate bowls. Sprinkle the meat with the seasonings (the pork needs a little more than the chicken and lamb). Add 2 tablespoons of oil to each bowl of meat, and 1 tablespoon of red wine vinegar to the pork. Use hands to mix and coat all pieces of meat.
Thread skewers - one type of meat on each skewer (I use 12" metal skewers):
Put two pieces of meat on the skewer and slide down to 2 inches from the handle end of the skewer.
Add a vegetable piece, another piece of meat, and continue, alternating vegetable pieces, until within 2 inches of the end of the skewer. Or you can make them all meat or all veggie
A piece of meat goes on last.
Use the meat to hold the vegetable pieces firmly so they don't fall off during cooking.
Cover and refrigerate skewers for at least one hour before cooking. (They can be marinated as long as 24 hours before cooking.)

Mix 3 tablespoons of olive oil with the lemon juice and brush the skewers just before cooking.
Grill over medium coals and brush with oil and lemon mixture a couple of times while cooking. The chicken will cook the fastest, then the lamb, and the pork will take the longest to cook thoroughly.

Serve with tazaki - recipe below.

16 ounces (2 cups) of thick Greek yogurt or plain low fat yogurt
4 to 10 cloves of garlic, finely chopped (or your taste preference)
1/2 cup of diced or grated cucumber (remove seeds)
1 tablespoon of olive oil
2 teaspoons of lemon juice

Preparation:
Prepare all ingredients in advance. Combine oil and lemon juice in a medium mixing bowl. Fold the yogurt in slowly, making sure it mixes completely with the oil. Add the garlic, according to taste, and the cucumber. Stir until evenly distributed. Garnish with a bit of green and serve well chilled.
Yield: about 2 1/2 cups
Add mint or dill: Slight variations include 1-2 tablespoons of finely chopped fresh dill and/or fresh mint. Tasty additions!

Green Hornets

- 1 can Limeade (in frozen juice section)
- 1 1/2 cans Club Soda (using Limeade can)
- 1 can vodka (again use Limeade can)

Combine all ingredients, shake or stir until mixed & serve over crushed or chunk ice. (orig. recipe called for mixing in blender w/ice until smooth.) Enjoy!

Source: Leslie Kane

Finger Lickin' BBQ Chicken

2 1/2 to 3 lbs. chicken drumsticks
1 cup barbecue sauce
1/3 cup apricot or peach preserves
2 teaspoons yellow mustard

1. Place chicken in a 3 1/2 or 4 quart slow cooker. In a small bowl, stir together barbecue sauce, preserves, and mustard. Pour over chicken.
2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat for 3 1/2 to 4 hours. Transfer chicken to a serving dish; cover and keep warm. If desired, transfer liquid in cooker to a medium saucepan. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until desired consistency. Serve sauce with chicken. Makes 4 to 6 servings.

Marinated Flank Steak

INGREDIENTS (Nutrition)
1/2 cup vegetable oil
1/3 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1 1/2 pounds flank steak

DIRECTIONS
In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 6 hours.
Preheat grill for medium-high heat.
Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.

Source: http://allrecipes.com/Recipe/Marinated-Flank-Steak/Detail.aspx

Almond Chicken Salad

INGREDIENTS (Nutrition)
4 green onions, thinly sliced
1 large carrot, shredded
1 red bell pepper, cut into 1/2 inch pieces
1/2 pound sugar snap peas, halved
2 cups chopped, cooked chicken breast meat
1/2 cup fresh cilantro leaves
1/2 cup blanched slivered almonds, toasted
2 tablespoons white sugar
2 tablespoons distilled white vinegar
1 1/2 tablespoons sesame oil
1 tablespoon teriyaki sauce
1 tablespoon ground dry mustard


DIRECTIONS
In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside.
In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Serve in pita pockets or on a bed of lettuce.

Source: http://allrecipes.com/Recipe/Almond-Chicken-Salad/Detail.aspx

Easy Chicken and Dressing Fit for Company

6 boneless chicken breast halves
6 slices Swiss cheese
2 cans cream of chicken soup
3/4 pkg. Pepperidge Farm seasoned dressing (not cubed)
1 1/2 sticks butter

Spray bottom and sides of Dutch oven or large covered baking dish with cooking spray. Put chicken breasts on bottom, then cheese slices. Pour chicken soup over meat and cheese. Sprinkle with dressing. Melt butter, then pour over dressing. Cover and bake 300 degrees for 2 1/2 hours (uncover the last 1/2 hour). Should be bubbly. Serve immediately.

Empanadas

2 tablespoons olive oil
1 package refrigerated pizza dough (about 1 pound)
flour for the work surface
1 16-ounce can refried beans
1 1-pint container fresh salsa
1 8-ounce package shredded Cheddar
sour cream (optional)
Directions

1.Heat oven to 400° F. Spread 1 teaspoon of the oil on a baking sheet. Divide the dough into 6 equal portions. Roll each into an 8-inch round on a lightly floured surface.

2.On half of each round, spread some of the beans, then top with 1½ tablespoons of the salsa and 2 tablespoons of the cheese. Fold over the other half of each round, covering the filling, and press the curved edge with your thumb to seal. Lightly brush the tops of the empanadas with the remaining oil, then transfer to the baking sheet.

3.Bake for 12 to 15 minutes or until golden. Serve with a dollop of sour cream, if desired.

source: http://www.realsimple.com/food-recipes/browse-all-recipes/empanadas-10000001094662/

Angel Chicken

4 oz. cream cheese, softened
1 can condensed cream of mushroom soup
1/4 cup Tuscan House Italian Dressing and Marinade
1/4 cup dry white wine
1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces
1/2 lb. angel hair pasta, uncooked
2 Tbsp. chopped fresh parsley

BEAT cream cheese, soup, dressing and wine with whisk until blended; pour over chicken in slow cooker. Cook on LOW 4 to 5 hours (or on HIGH 2 to 3 hours).
COOK pasta as directed on package about 15 min. before chicken is done; drain. Serve topped with chicken mixture and parsley.

Source: kraftfoods.com

Ultimate Twice Baked Potatoes

INGREDIENTS (Nutrition)
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).

Bake potatoes in preheated oven for 1 hour.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes.

If making ahead of time, refrigerate after stuffing potatoes, then bake at 350 for 35-40 minutes.

Source: http://allrecipes.com/Recipe/Ultimate-Twice-Baked-Potatoes/Detail.aspx

Grandma Ella's Chicken Casserole

2 heaping cups of cooked chicken
1 tsp. grated onion, salt and pepper
3/4 cup Hellman's mayonnaise
1 cup cooked rice (use 1/2 cup raw rice to make 1 cup cooked)
1 can cream of chicken soup
1 can button mushrooms
1 cup cooked celery

Mix above ingredients. Top with 1 cup cornflakes crushed, 1/2 package slivered almonds, and melt 1/8 lb. butter and pour over the top. Bake 30 minutes at 350 degrees.

Hamburger Pie

1lb. hamburger

1 onion, chopped

1 can tomato soup

1 can green beans, drained

1 can corn, drained

2-3 lbs. potatoes, cooked & mashed

1 cup shredded cheese (optional)

Brown hamburger with onion, drain grease. Add can of tomato soup and mix well. Pour meat mixture into 13x9 casserole dish. Add layer of beans & corn (or veggies of your choice). Add layer of mashed potatoes and top with cheese, if desired. Bake at 350 for 45 minutes.

Gravy Baked Pork Chops

4 Pork Chops

1 onion, chopped

1/2 cup fresh mushrooms, sliced

2 cans cream of mushroom soup

salt, pepper & seasoning salt

1 Tbs. olive oil

Season pork chops with salt, pepper and seasoning salt. Place oil in pan and add chops, browning about 5 minutes per side. Remove chops from pan and place in 13x9 baking dish. Add onions & mushrooms to frying pan and saute until soft, add soup and let simmer till bubbly. Pour sauce over chops and bake at 350 for 45 minutes.

Gravy is great with mashed potatoes!

DQ Ice Cream Cake

The following recipe is just intended for guidelines to make your own ice cream cake.

Butter the cake pan of your choice, then press wax paper over the bottom of the pan.

If using Dairy Queen ice cream, spread it in the bottom of the pan. If you are using any other ice cream, allow it to soften, then spread on the bottom of pan until the pan is almost half full.

Sprinkle with crushed Oreo cookies, then spoon hot fudge sauce (at room temperature) over the top of this. Set in freezer until frozen.

Remove from freezer and add second layer of ice cream. Smooth it evenly with the top of the cake pan. Return to the freezer and freeze until very hard.

Remove from freezer and frost with a mixture of equal parts ice cream and thawed frozen whipped topping beaten together. Return to freezer until serving time.

Meatball Lasagna

9 dried lasagna noodles
1/2 of a 15 oz. container ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 16 oz. package frozen cooked Italian-style meatballs (1/2 oz. size), thawed
1 16 oz. jar tomato pasta sauce

1. Preheat oven to 375 degrees. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain well; set aside.
2. In a small bowl, stir together ricotta, 1 cup mozzarella cheese, and the Parmesan cheese; set aside. In a medium bowl, stir together meatballs and one-third (about one cup) of the pasta sauce; set aside.
3. To assemble, spread a small amount of the reserved sauce over bottom of a 2-quart square baking dish. Layer three cooked noodles in the dish. Spoon meatball mixture over noodles. Layer three more noodles over the meatballs. Spread half of the remaining sauce over noodles. Spoon ricotta mixture over the sauce and spread evenly. Top with remaining noodles and remaining sauce.
4. Cover dish with foil. Bake for 35 minutes. Remove foil and sprinkle remaining mozzarella over lasagna. Bake, uncovered, about 10 minutes more or until cheese melts. Let stand for 15 minutes before serving. Makes 8 to 9 servings.

French Onion Soup

INGREDIENTS (Nutrition)
1/2 cup unsalted butter
2 tablespoons olive oil
4 cups sliced onions
4 (10.5 ounce) cans beef broth
2 tablespoons dry sherry (optional)
1 teaspoon dried thyme
salt and pepper to taste
4 slices French bread
4 slices provolone cheese
2 slices Swiss cheese, diced
1/4 cup grated Parmesan cheese

DIRECTIONS
Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
Add beef broth, sherry and thyme. Season with salt and pepper, and simmer for 30 minutes.
Heat the oven broiler.
Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

source: http://allrecipes.com/Recipe/Rich-and-Simple-French-Onion-Soup/Detail.aspx

Easy Swiss Chicken Casserole

4 boneless, skinless chicken breasts
4 slices Swiss cheese
1 can cream of chicken soup
1/4 cup milk

Place chicken in greased casserole dish and top with cheese. Mix soup and milk, stir well. Spoon over chicken and cover. Bake for 1 hour at 350. Enjoy!

Waldo's Pancakes

Waldo’s Pancakes
This recipe is from the Cottage House Inn in Lanesboro, Minnesota

1 Egg
1 T. Sugar
1 T. Oil
1 Cup Buttermilk
1 Cup Flour
1 t. Soda
Pinch of Salt

Mix all and set for 10 minutes.
This makes about 10 medium pancakes.
I usually triple the recipe as our grandchildren love them.
If there are any left over, I wrap individually and then put them in a freezer bag.
(I once tried whole wheat flour and they were not any good.)

Apricot Pulled Pork Sandwiches

Prep: 20 min
Cook: Low 8 hr, High 4 hr ( I recommend low)
Makes 6 to 8 servings

Ingredients:
Nonstick cooking spray
1 - 3 to 3 1/2 LB boneless pork shoulder roast
1 - 10 oz jar apricot spreadable fruit
1 cup hot style bbq sauce ( I used open pitt, not very hot)
1/2 cup chopped sweet onions (optional, but I added them)
1/2 cup dried apricots
6 - 8 kaiser rolls split and toasted (of course optional)

1. Lightly coat a 3 1/2 or 4 quart slow cooker with cooking spray. Trim fat from meat. If necessary, cut meat to fit into cooker. Place meat in the prepared cooker. For sauce: In a medium bowl combine fruit, bbq sauce, apricots, and onion. Pour over meat.

2. Cover and cook on low-heat for 8 to 10 hrs or on high for 4 to 5 hrs. I suggest cooking on low for 8 hrs.

3. Take meat and pull apart with two forks. Transfer meat back to cooker. Serve on kaiser rolls or rolls of your choice and enjoy!

Better-Than-Ever Beef Enchiladas

1/2 lb. extra lean ground beef
1/2 cup chopped green peppers
1/2 cup chopped red peppers
2 cups chunky salsa, divided
1 cup Cheddar Cheese, divided
2 Tbsp. Light Zesty Italian Dressing
8 corn tortillas (6 inch)
2 Tbsp. chopped fresh cilantro


HEAT oven to 400°F. Brown meat with peppers in large nonstick skillet. Stir in 1 cup salsa; simmer 5 min., stirring occasionally. Remove from heat; stir in 1/2 cup cheese.

SPREAD 1/4 cup of remaining salsa onto bottom of 13x9-inch baking dish. Brush dressing lightly over both sides of tortillas. Stack 4 tortillas; wrap in large sheet of waxed paper. Microwave on high 20 to 30 sec. or just until warmed. Immediately spoon 1/3 cup meat mixture down center of each warm tortilla; roll up. Place, seam-side down, over salsa in dish. Repeat with remaining tortillas and meat mixture; top with remaining salsa. Cover with foil.

BAKE 20 min. or until heated through. Uncover; top with remaining cheese. Bake 2 to 3 min. or until cheese is melted. Top with cilantro.

Source: http://www.kraftfoods.com/kf/recipes/better-than-ever-beef-enchiladas-90553.aspx

Salisbury Steaks

INGREDIENTS (Nutrition)
1 (10.5 ounce) can condensed French onion soup
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon all-purpose flour
1/4 cup brown gravy
1/4 cup water
1 tablespoon Worcestershire sauce

DIRECTIONS
In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
In a small bowl, blend flour and remaining soup until smooth. Mix in gravy, water, Worcestershire sauce. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

Variation: brown the steaks, then bake at 325 degrees for 30 minutes, covered.

some comments said to add another can of cream of mushroom soup and some sauteed mushrooms

Country Brunch

16 slices firm white bread
2 1/2 cups cooked cubed ham
2 cups shredded cheddar cheese
2 cups shredded mozzarella cheese
6 eggs
3 cups milk
1/2 tsp dry mustard
1/8 tsp onion powder
3 cups uncrushed cornflakes
1/2 cup melted butter

Trim crust from bread and cut slices in half. Grease 9x13 baking pan and layer as follows: 1/2 of bread, 1/2 of ham, 1/2 of each cheese. Repeat layers. Combine eggs, milk, and seasonings. Pour over layers and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Combine cornflakes & butter and sprinkle over casserole. Bake at 375, loosely covered with foil to prevent top from over-browning, for 45 minutes. Let stand 10-15 minutes before cutting into squares.

May substitute ham with sausage or vegetables such as broccoli.

Tangy Bean Dip

2 cups cannellini beans
2 cloves garlic
1/4 cup lemon juice
1/4 cup extra-virgin, olive oil
3/4 teaspoon salt

Puree all the ingredients together in a food processor. Mix in fresh chopped herbs such as parsley, rosemary, or thyme, if you desire. Serve on toasted pita triangles.

Source: delish.com

Sara's Chicken Tortilla Soup

3 c. cooked shredded chicken
2 Family size cans of cream of chicken soup
1 jar of salsa
1 big can of chicken broth
1 large onion

Heat on stove for 1 hour or can put in crock pot for a couple of hours.

I added 1 can of black beans and 1 can of corn and 1 can of Rotel and cooked the chicken with cajun seasoning. This made quite a bit, it could be cut in half.

Serve with tortilla chips, sour cream, avocado, cilantro, etc.

Crockpot Southwest Chicken

1 pkg. boneless, skinless chicken breast
2 cans Rotel tomatoes (pick your heat level)
1 (8 oz.) pkg. cream cheese
1 can whole kernel corn, drained
3 T. fajita seasoning

Place all of the ingredients into a crock pot and cook on high for 4-5 hours, or on low all day. When chicken is ready to eat, shred the chicken and mix all together. Serve over white rice, or white rice wrapped in a flour tortilla.

Manwich Casserole

1 lb. ground beef
1 can Manwich sauce
1 tube crescent rolls
1 cup shredded cheese
1 can mushrooms, drained (optional)
1/3 onion, chopped (optional)
1/2 green pepper, chopped (optional)

Brown ground beef & drain grease. Add manwich sauce and chopped veggies if desired, let simmer.

Lightly grease a 9 in. sqaure baking dish. Lay out 1/2 can of crescent rolls on bottom of pan, pressing together at seams. Pour manwich mixture over crescent rolls and top with shredded cheese. Add second layer of cresent rolls over meat & cheese.

Bake at 350 for 30 minutes, or until crescent rolls are browned and flaky.

Source: Lori Hamann

Easy Salsa Meatloaf

INGREDIENTS (Nutrition)
1 pound ground beef sirloin
1/2 cup salsa
1/2 cup Italian seasoned bread crumbs
1/2 cup shredded Cheddar cheese
1 egg, lightly beaten
3 cloves garlic, minced
dried parsley to taste
salt and pepper to taste

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix the ground sirloin, salsa, bread crumbs, cheese, egg, and garlic. Season with parsley, salt, and pepper. Transfer to a 5x9 inch loaf pan.
Bake 45 minutes in the preheated oven, or to a minimum internal temperature of 160 degrees F (72 degrees C).

Source: http://allrecipes.com/Recipe/Easy-Salsa-Meatloaf/Detail.aspx

Veggie Calzones

1/2 lb. fresh mushrooms
1 medium onion, chopped
1 green pepper, chopped
2 tbls. vegetable oil
3 plum tomatoes, chopped
1 can (6 oz.) tomato paste
1 cup (4 oz) shredded Monterrey Jack cheese
1 cup shredded Mozzarella cheese
1/2 cup grated Parmesan
2 loaves frozen bread dough, thawed
1 egg
1 tbls. water

In large skillet, saute mushrooms, onion and green pepper in oil until tender. Add tomatoes; cook and stir for 3 minutes. Stir in tomato paste; set aside. Combine cheeses; set aside.

On a lightly floured surface, divide dough into 8 pieces. Roll each piece into 7 inch circle. Spoon 1/2 c. of veg. mix and 1/4 c. cheese mixture over one half of each circle. Brush edges of dough with water; fold dough over filling and press edges with a fork to seal. Place calzones 3 in. apart on greased baking sheet. Cover and let rise in warm place for 20 min.

beat egg and water; brush over calzones. Bake at 375 degrees for 15 min. Cool desired number of calzones; freeze for up to 3 months. Bake the remaining calzones 18-22 minutes longer or until golden brown. Serve immediately.

To use frozen calzones: Place 2 in. apart on a greased baking sheet. Bake at 350 degrees for 30-35 min.

Yield 8 servings

Source: Simple & Delicious magazine

Zucchini Brownies

1 cup butter, softened
1 1/2 cups sugar
2 eggs
1/2 cup plain yogurt
1 tea. vanilla
2 1/2 cups flour
1/4 cup baking cocoa
1 tea. baking soda
1/2 tea. salt
2 cups shredded zucchini

Frosting:
2/3 cup chocolate chips
1/2 cup peanut butter

In a large bowl, cream butter and sugar. Add eggs, beating well. Beat in yogurt and vanilla. Combine dry ingredients; gradually add to creamed mix. Fold in zucchini.

Pour into greased 9x13 pan. Bake at 350 degrees for 35-40 min.

For frosting: combine choc. chips and peanut butter in saucepan. Cook and stir over low heat until smooth. Spread over warm brownies.

about 1 1/2 dozen

Perfect Chocolate Cake

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING.

PERFECTLY CHOCOLATE" CHOCOLATE FROSTING1/2 cup (1 stick) butter or margarine2/3 cup HERSHEY'S Cocoa3 cups powdered sugar1/3 cup milk1 teaspoon vanilla extractMelt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

10 to 12 servings.

VARIATIONS:ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Easiest Chicken Ever

1 pkg. chicken breasts
Zesty Italian Dressing
Parmesan Cheese

Marinate chicken in Italian dressing. Bake chicken at 375 degrees for 40 min. Sprinkle with parmesan

Beef Tips

INGREDIENTS (Nutrition)
1 pound sirloin tips, cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1.25 ounce) package beef with onion soup mix
1 (4.5 ounce) can mushrooms, drained
1 cup water
1 (16 ounce) package wide egg noodles

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well.
Bake in a preheated oven for 1 hour.
While beef tips are baking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve beef tips and sauce over noodles.

Tomato Basil Bisque

1 jar Newman's Own Tomato and Basil Pasta Sauce
2 cups fresh Spinach
2 cups vegetable broth

Combine pasta sauce, spinach and broth in a large pot. Bring to a boil; simmer for 5 minutes. Puree soup in batches in blender. Return to pot and heat through.

From Genevieve's Preschool Cookbook