TOUCH DOWN TACO DIP
1 Small can of refried beans and spread in bottom of pan
1 - 8 oz pkg. cream cheese
1 - 8 oz pkg. sour cream
mix together and add a clove of garlic and
½ pkg of taco seasoning mix. Mix together well and spread on top of beans.
cover with chedder cheese
cook until hot and bubbly at 350
chop tomatoes, cilantro, green onions, olives and sprinkle on top.
Opt. You can add avocados, jalapenos, green peppers, and green chilies.
Saturday, December 20, 2008
VEGETABLE TACO SOUP
1 can diced tomatoes
2 cans Campbell chunky vegetable soup
1 can tomato soup + 1 can of water
1 can kidney beans
1 pkg taco seasoning
1 cup salsa
2 cups cooked hamburger, rinsed and drained
1 onion chopped and sautéed before adding to soup
Combine all ingredients and cook until boiling, turn heat to simmer and simmer until time to serve. 2 pts for 1 cup.
1 can diced tomatoes
2 cans Campbell chunky vegetable soup
1 can tomato soup + 1 can of water
1 can kidney beans
1 pkg taco seasoning
1 cup salsa
2 cups cooked hamburger, rinsed and drained
1 onion chopped and sautéed before adding to soup
Combine all ingredients and cook until boiling, turn heat to simmer and simmer until time to serve. 2 pts for 1 cup.
PIZZA CRUST AND SAUCE
1 1/3 c. very warm water
¼ c. dry milk
½ t. salt
1 T. sugar
1 pkg. yeast
mix together then add
2 T. oil
4 c. flour
mix and knead for 10 minutes. Put in bowl and let rise 1 ½ hours. Roll out on floured surface.
SAUCE:
2 8 – oz cans tomato sauce
½ t. oregano
½ t. basil
½ t. pepper
¼ t. garlic powder
¼ t. onion powder
4 T. parmesan cheese
1 t. salt
top with toppings and cheese
bake @ 375* for 15 – 20 minutes.
1 1/3 c. very warm water
¼ c. dry milk
½ t. salt
1 T. sugar
1 pkg. yeast
mix together then add
2 T. oil
4 c. flour
mix and knead for 10 minutes. Put in bowl and let rise 1 ½ hours. Roll out on floured surface.
SAUCE:
2 8 – oz cans tomato sauce
½ t. oregano
½ t. basil
½ t. pepper
¼ t. garlic powder
¼ t. onion powder
4 T. parmesan cheese
1 t. salt
top with toppings and cheese
bake @ 375* for 15 – 20 minutes.
NO FAIL FRENCH BREAD
½ c. water
2 T. yeast
combine and then add
2 c. hot water
3 T. sugar
1 T. salt
6 c. flour
dissolve yeast in water, combine remaining ingredients using only 3 cups of flour. Beat well. Add yeast and beat well add remaining flour leaving spoon in batter and stir down 5 time (every 10 minutes for 1 hour). Divide dough into 2. Then into thirds and braind. Let raise 30 minutes. Brush top with egg white and sprinkle with sesame seeds. Bake @ 400 for 22 minutes.
½ c. water
2 T. yeast
combine and then add
2 c. hot water
3 T. sugar
1 T. salt
6 c. flour
dissolve yeast in water, combine remaining ingredients using only 3 cups of flour. Beat well. Add yeast and beat well add remaining flour leaving spoon in batter and stir down 5 time (every 10 minutes for 1 hour). Divide dough into 2. Then into thirds and braind. Let raise 30 minutes. Brush top with egg white and sprinkle with sesame seeds. Bake @ 400 for 22 minutes.
BANANA CHOCOLATE MUFFINS
4 T. butter
6 T. cocoa
4 T. hot water
1 ¼ cup flout
½ c. sugar
1 T baking powder
1 t. cinnamon
dash of sat
2/3 c. milk
1 lg. egg
1 t. banilla
2 mashed banans
½ c. semisweet choc. Chips
10x sugar
Heat oven to 375*, melt butter in microwave. Combine cocoa, hot water with melted butter. Let cool slightly. In large bowl, sift glour, sugar, baking powder, cinnamon ans salt. Using wire whisk, beat milk. Egg, and vanillain sm. Bowl, blendeing well. Cut up banans, mash slightly. And add then to milk mixture with cooled chocolate mixture. Pour milk mixture into dry ingredients, stirring until blended. Stir in chocolate chipw. Pour batter into greased muffin tins.
Bake 22 – 25 min sprinkle top with 10x.
4 T. butter
6 T. cocoa
4 T. hot water
1 ¼ cup flout
½ c. sugar
1 T baking powder
1 t. cinnamon
dash of sat
2/3 c. milk
1 lg. egg
1 t. banilla
2 mashed banans
½ c. semisweet choc. Chips
10x sugar
Heat oven to 375*, melt butter in microwave. Combine cocoa, hot water with melted butter. Let cool slightly. In large bowl, sift glour, sugar, baking powder, cinnamon ans salt. Using wire whisk, beat milk. Egg, and vanillain sm. Bowl, blendeing well. Cut up banans, mash slightly. And add then to milk mixture with cooled chocolate mixture. Pour milk mixture into dry ingredients, stirring until blended. Stir in chocolate chipw. Pour batter into greased muffin tins.
Bake 22 – 25 min sprinkle top with 10x.
TURKEY OLE’
DRESSING:
1/3 c. light olive oil
¼ c. red wine vinegar
1/3 c. chopped fresh cilantro
¼ c. chopped fresh parsley
1 ½ t. ground cumin
1 ½ t. chili poweder
½ t. ground black pepper
1 ¼ t. salt
Whisk ingredients in a small bowl, set aside
SALAD:
1 lb ground turkey cooked and drained
2 large ripe tomatoes, diced
1/2 c. chopped red onion
1 can black beans, rinsed and drained
1 can chick peas, rinsed and drained
1 can shoeped white corn. Drained
2 c. Monterey jack cheese, shredded
6 c. taco chips
4 c. shredded lettuce
combine turkey, tomatoes, onion, beans,peas, corn, 1 ½ c. cheese in large bow, . add dressing. Place chips on place scatter lettuce on top spoon on turkey. Sprinkle with remaining cheese.
DRESSING:
1/3 c. light olive oil
¼ c. red wine vinegar
1/3 c. chopped fresh cilantro
¼ c. chopped fresh parsley
1 ½ t. ground cumin
1 ½ t. chili poweder
½ t. ground black pepper
1 ¼ t. salt
Whisk ingredients in a small bowl, set aside
SALAD:
1 lb ground turkey cooked and drained
2 large ripe tomatoes, diced
1/2 c. chopped red onion
1 can black beans, rinsed and drained
1 can chick peas, rinsed and drained
1 can shoeped white corn. Drained
2 c. Monterey jack cheese, shredded
6 c. taco chips
4 c. shredded lettuce
combine turkey, tomatoes, onion, beans,peas, corn, 1 ½ c. cheese in large bow, . add dressing. Place chips on place scatter lettuce on top spoon on turkey. Sprinkle with remaining cheese.
BROCCOLI AND CAULIFLOWER SALAD
1 head cauliflower
1 -2 bunches broccoli
4 -5 green onions
½ c bacon bits
DRESSING:
½ c. miracle whip
1/3 c. oil
½ c. sugar
½ c. vinegar
salt and pepper to taste.
Break cauliflower and broccoli into small pieces. Add chopped onions and bacon bits. Mix remaining ingredients together and add to broccoli and cauliflower
Toss and serve.
1 head cauliflower
1 -2 bunches broccoli
4 -5 green onions
½ c bacon bits
DRESSING:
½ c. miracle whip
1/3 c. oil
½ c. sugar
½ c. vinegar
salt and pepper to taste.
Break cauliflower and broccoli into small pieces. Add chopped onions and bacon bits. Mix remaining ingredients together and add to broccoli and cauliflower
Toss and serve.
VEGETABLE SALAD
2 cans peas, drain and reserve juice
2 cans French green beans, drained
4 – 5 stalks celery cut
1 large onion, sliced
1 medium green pepper, sliced
1 unpealed cucumber, sliced
1 small jar pimientos
Mix all vegetables together.
DRESSING:
1 ½ c. sugar
4 T. water
1 c. oil
1 ¼ c. vinegar
salt , pepper, and garlic to taste
shake in jar until thouroughly mixed. Pour over vegetables. If this does not cover, then add pea juice let set a day before using. Refrigerate, improjves with age
2 cans peas, drain and reserve juice
2 cans French green beans, drained
4 – 5 stalks celery cut
1 large onion, sliced
1 medium green pepper, sliced
1 unpealed cucumber, sliced
1 small jar pimientos
Mix all vegetables together.
DRESSING:
1 ½ c. sugar
4 T. water
1 c. oil
1 ¼ c. vinegar
salt , pepper, and garlic to taste
shake in jar until thouroughly mixed. Pour over vegetables. If this does not cover, then add pea juice let set a day before using. Refrigerate, improjves with age
GLENN’S PASTA SALAD
3 – 4 cloves of garlic
olive oil
basil
ham
white pepper jack cheese
black olives
green olives
red wine vinegar
green onions
tomatoes
green and red pepper
grey poupon mustard
mayonnaise
3 color pasta
red pepper flakes
parmesan cheese
Italian dressing
Cook pasta, cut up basil, ham, cheese, green onion, tomatoes and pepper. Sautee garlic in 3 – 4 T oil add red pepper flakes, black pepper and salt. Put in bowl and add 2T mayo 1 large t mustard, several shots of red wine vinegar, several shots of Italian dressing. Incorporate ingredients. Chill and then serve at room temperature with parmesan cheese.
3 – 4 cloves of garlic
olive oil
basil
ham
white pepper jack cheese
black olives
green olives
red wine vinegar
green onions
tomatoes
green and red pepper
grey poupon mustard
mayonnaise
3 color pasta
red pepper flakes
parmesan cheese
Italian dressing
Cook pasta, cut up basil, ham, cheese, green onion, tomatoes and pepper. Sautee garlic in 3 – 4 T oil add red pepper flakes, black pepper and salt. Put in bowl and add 2T mayo 1 large t mustard, several shots of red wine vinegar, several shots of Italian dressing. Incorporate ingredients. Chill and then serve at room temperature with parmesan cheese.
SUNFRUIT SALAD WITH BANANA DRESSING
2 medium banana’s peeled and sliced
1 – 8 oz cartom lemon low fat yogurt
2 T. sugar
2 t. lemon juice
lettuce leaves
8 cups cut up fruit, such as papaya banana, strawberries, cantaloupe, honeydew, mango, kiwi
¼ c. toasted chopped walnuts
Dressing:
In a blender combine bananas, lemon yogurt, sugar and juice. Cover and blend 15 to 12 seconds or until smooth. Chill.
To serve, line plates with lettuce, arrange fruit on top. Top woth dressing, sprinkle with walnuts.
2 medium banana’s peeled and sliced
1 – 8 oz cartom lemon low fat yogurt
2 T. sugar
2 t. lemon juice
lettuce leaves
8 cups cut up fruit, such as papaya banana, strawberries, cantaloupe, honeydew, mango, kiwi
¼ c. toasted chopped walnuts
Dressing:
In a blender combine bananas, lemon yogurt, sugar and juice. Cover and blend 15 to 12 seconds or until smooth. Chill.
To serve, line plates with lettuce, arrange fruit on top. Top woth dressing, sprinkle with walnuts.
MUSHROOM PASTRY CRESCENTS
6 oz. cream cheese
1/3 c. butter
1 c. flour
8 oz. fresh mushrooms, chopped
½ c. chopped onions
1 clove garlic minced
½ t. dried thyme, crushed
¼ t. salt
2 T butter
¼ c. sour cream
2 T. flour
1 egg, beaten
1 T. water
combine cream cheese and 1/3 c. butter. Beat with electric mixer on med. speed until combined. Beat in 1 c. flour form dough into 2 balls, cover and chillfor 1 hour. I large skillet cook mushrooms, onion, garlic, thyme, and salt in 2 T. butter until tender. Remove from heat. Stir together sour cream and flour, stir into hot mushroom mixture, cool on lightly floured surface.
6 oz. cream cheese
1/3 c. butter
1 c. flour
8 oz. fresh mushrooms, chopped
½ c. chopped onions
1 clove garlic minced
½ t. dried thyme, crushed
¼ t. salt
2 T butter
¼ c. sour cream
2 T. flour
1 egg, beaten
1 T. water
combine cream cheese and 1/3 c. butter. Beat with electric mixer on med. speed until combined. Beat in 1 c. flour form dough into 2 balls, cover and chillfor 1 hour. I large skillet cook mushrooms, onion, garlic, thyme, and salt in 2 T. butter until tender. Remove from heat. Stir together sour cream and flour, stir into hot mushroom mixture, cool on lightly floured surface.
MONTEREY CHICKEN
1. Ziploc :
¼ c. flour
1 pkg. taco seasoning
2. coat 8 – 10 chicken breast
3. dip melted butter
4. crushed tostito chips
5. place in 9x13 bake @375 for 45 minutes
serve with hot sauce
Hot Sauce;
1 small onion
2 TBS flour
salt to taste
1 TBS lemon juice
1 can evaporated milk
1 cup Monterey jack cheese
garnish with salsa, sour cream and black olives and delicious with Spanish rice.
1. Ziploc :
¼ c. flour
1 pkg. taco seasoning
2. coat 8 – 10 chicken breast
3. dip melted butter
4. crushed tostito chips
5. place in 9x13 bake @375 for 45 minutes
serve with hot sauce
Hot Sauce;
1 small onion
2 TBS flour
salt to taste
1 TBS lemon juice
1 can evaporated milk
1 cup Monterey jack cheese
garnish with salsa, sour cream and black olives and delicious with Spanish rice.
PIZZA PUFFS
2 tubs refrigerator cresant rolls
1 can pizza sauce
mozzarella cheese, cut into ½ “ cubes
1 pkg. sliced pepperoni
1. unroll the dough and separate into triangles
2. place eight triangles on a lightly greased cookie sheet. Layer each triangle with 1 T. of pizza sauce and 2 cubes of cheese. And 2 sloces of pepperoni. Cover each of them with another triangle pinching the edges together.
3. Bake @ 375 * for 11 – 13 minutes.
2 tubs refrigerator cresant rolls
1 can pizza sauce
mozzarella cheese, cut into ½ “ cubes
1 pkg. sliced pepperoni
1. unroll the dough and separate into triangles
2. place eight triangles on a lightly greased cookie sheet. Layer each triangle with 1 T. of pizza sauce and 2 cubes of cheese. And 2 sloces of pepperoni. Cover each of them with another triangle pinching the edges together.
3. Bake @ 375 * for 11 – 13 minutes.
TERRIYAKE CHICKEN SALAD
2 heads romaine lettuce
2 – 4 tomatoes chopped
5 – 6 strips of bacon, cooked and crumbled
1/3 c. grated swiss cheese
¼ c. grated parmesan cheese
2 – 4 terryaki chicken breast cooked and cubed
(marinate chicken overnight in terryaki sauce)
sliverd almonds, sautéed in butter
Mix together. Toss lightly with dressing before serving
Dressing:
Juice of 1 lemon
¾ c. oil
1 tsp. salt
2 heads romaine lettuce
2 – 4 tomatoes chopped
5 – 6 strips of bacon, cooked and crumbled
1/3 c. grated swiss cheese
¼ c. grated parmesan cheese
2 – 4 terryaki chicken breast cooked and cubed
(marinate chicken overnight in terryaki sauce)
sliverd almonds, sautéed in butter
Mix together. Toss lightly with dressing before serving
Dressing:
Juice of 1 lemon
¾ c. oil
1 tsp. salt
GRANOLA
8 c. oats ¾ c. water
1 ½ c. brown sugar ¾ c. oil
1 ½ c. wheat germ ¾ c. honey
8 oz. almonds ¾ c. peanut butter
8 oz. cashews 2 t. vanilla
8 oz. coconut (shredded) ½ t. vanilla
3 oz. sunflower seeds ½ t. cinnamon
Mix first 7 ingredients in large bowl. Heat water, oil, honey and peanut butter until bubbly. Add vanilla and pour hot mix over fry mixture. Mix well then add cinnamon. Spread over cookie sheets. Bake @ 200 * for 1 hour, when cool add raisins. ( if desired) store in ziploc bags or jars.
8 c. oats ¾ c. water
1 ½ c. brown sugar ¾ c. oil
1 ½ c. wheat germ ¾ c. honey
8 oz. almonds ¾ c. peanut butter
8 oz. cashews 2 t. vanilla
8 oz. coconut (shredded) ½ t. vanilla
3 oz. sunflower seeds ½ t. cinnamon
Mix first 7 ingredients in large bowl. Heat water, oil, honey and peanut butter until bubbly. Add vanilla and pour hot mix over fry mixture. Mix well then add cinnamon. Spread over cookie sheets. Bake @ 200 * for 1 hour, when cool add raisins. ( if desired) store in ziploc bags or jars.
CHICKEN MEXICANA
Boil 4 large chicken breast and shred
In a large bowl combine;
Shredded chicken
1 chopped green onion
1 lb. shredded cheddar cheese
2/3 bag nacho cheese Doritos
mix separately.
1 can cream of chicken soup
1 can cream of mushroom or celery soup
1 large can mild enchilada sauce (old el paso)
combine everything into 9x13 dish
garnish with leftover Doritos, add shredded cheese on top and slice black olives
bake @350 * for 30 minutes.
Boil 4 large chicken breast and shred
In a large bowl combine;
Shredded chicken
1 chopped green onion
1 lb. shredded cheddar cheese
2/3 bag nacho cheese Doritos
mix separately.
1 can cream of chicken soup
1 can cream of mushroom or celery soup
1 large can mild enchilada sauce (old el paso)
combine everything into 9x13 dish
garnish with leftover Doritos, add shredded cheese on top and slice black olives
bake @350 * for 30 minutes.
ORANGE DESSERT CAKE
Box orange cake mix; mix and bake as directed
1 lg box orange jello mixed with 2 c. boiling water and 7 oz of 7 – up
fork holes on top of cake and pour jello over top. Regrigerate;when cool spread top with
1 small box vanilla pudding
½ c. milk
when thickened add a pint of cool whip
Keep refrigerated
Box orange cake mix; mix and bake as directed
1 lg box orange jello mixed with 2 c. boiling water and 7 oz of 7 – up
fork holes on top of cake and pour jello over top. Regrigerate;when cool spread top with
1 small box vanilla pudding
½ c. milk
when thickened add a pint of cool whip
Keep refrigerated
MEXICAN DIP
1 lb. ground chuck cooked with onion
1 green pepper
I pkg taco seasoning
Mix together
Layer in 9x13
1 16 oz can of refried beans
meat mixture
2 cans green chilies
1 1/3 c. cheddar cheese
½ c. salsa
Bake @ 350 * until bubbly and hot. Top with sour cream, chopped tomatoes. Black olives and diced green onion. Serve with chips.
1 lb. ground chuck cooked with onion
1 green pepper
I pkg taco seasoning
Mix together
Layer in 9x13
1 16 oz can of refried beans
meat mixture
2 cans green chilies
1 1/3 c. cheddar cheese
½ c. salsa
Bake @ 350 * until bubbly and hot. Top with sour cream, chopped tomatoes. Black olives and diced green onion. Serve with chips.
ITALIAN TORTILENII SOUP
1 lb. sausage –brown – drain saving 1 TBS drippings
1 c. chopped onion
2 crushed garlic cloves
1 chopped green pepper
5 c. beef broth
1 c. water
2 c. chopped tomatoes
½ t. basil
½ t. oregano
8 oz tomato sauce
1 c. sliced carrots
1 c. sliced zucchini
8 oz. mini tortileniis or raviolis
3 T. fresh parsley, chopped
sauté first 4 ingedients in dripping. Place next 4 ingredients in large pot and add sausage and onion mixture bring to boil, reduce and simmer for 30 minutes. Skim fat. Add next 3 ingredients with broth mixture. Stir in and simmer until pasta is tender. Top wih shredded parmesan cheese.
1 lb. sausage –brown – drain saving 1 TBS drippings
1 c. chopped onion
2 crushed garlic cloves
1 chopped green pepper
5 c. beef broth
1 c. water
2 c. chopped tomatoes
½ t. basil
½ t. oregano
8 oz tomato sauce
1 c. sliced carrots
1 c. sliced zucchini
8 oz. mini tortileniis or raviolis
3 T. fresh parsley, chopped
sauté first 4 ingedients in dripping. Place next 4 ingredients in large pot and add sausage and onion mixture bring to boil, reduce and simmer for 30 minutes. Skim fat. Add next 3 ingredients with broth mixture. Stir in and simmer until pasta is tender. Top wih shredded parmesan cheese.
CORDON BLUE CASSEROLE
4 c. cubed chicken, cooked
3 c. cubed ham
1 c. shredded cheddar cheese
1 c. chopped onion
¼ c. butter
1/3 c. flour
2 c. light cream
1 t. dill weed
1/8 t. dry mustard
1/8 t. ground nutmeg
Combine chicken, ham and cheese. In sauce pan sauté onion in butter until tender. Add flour; stir to form paste. Gradually add cream, stir constantly. Bring to bol, boul 1 minute or until thick. Add dill, mustard and nutmeg. Mix well . Remove from heat and pour over meat mixture. Spoon into greased 13x9” baking dish. Sprinkle topping over casserole. Bake 350* for 30 minutes
Topping:
1 c. dry bread crumbs
2 T. butter
¼ t. dill weed
¼ c. cheddar cheese
¼ c. chopped walnuts
4 c. cubed chicken, cooked
3 c. cubed ham
1 c. shredded cheddar cheese
1 c. chopped onion
¼ c. butter
1/3 c. flour
2 c. light cream
1 t. dill weed
1/8 t. dry mustard
1/8 t. ground nutmeg
Combine chicken, ham and cheese. In sauce pan sauté onion in butter until tender. Add flour; stir to form paste. Gradually add cream, stir constantly. Bring to bol, boul 1 minute or until thick. Add dill, mustard and nutmeg. Mix well . Remove from heat and pour over meat mixture. Spoon into greased 13x9” baking dish. Sprinkle topping over casserole. Bake 350* for 30 minutes
Topping:
1 c. dry bread crumbs
2 T. butter
¼ t. dill weed
¼ c. cheddar cheese
¼ c. chopped walnuts
FUDGY CHOCOLATE OATMEAL BARS
1 c. butter, divided
2 c. packed brown sugar
2 eggs
4 t. vanilla
2 ½ c. flour
1 t. baking soda
3 c. quick oats
1 can sweetened condensed milk
2 c. semi sweet choc. Chips
1 c. sliced almonds
Heat oven to 350*, set aside 2 T. butter. Beat the remaining butter in large bowl on medium speed of mixer for 30 seconds. Add brown sugar; beat until combined. Beat in eggs and 2 tsp. vanilla. Stir together flour and baking soda, stir in oats. Gradually stir flour mixture into beaten mixture. Combine reserved 2 T. butter, milk and chocolate chips in saucepan. Cook over low until chocolate melts. Stir occasionally. Remove from heat, stir in ¾ c. almonds and 2 t. vanilla. Press 2/3 of oat mixture into bottom of ungreased jelly roll pan. Spread chocolate over oats . put remaining oats over chocolate sprinkle with remaining almonds. Bake 25 minutes or until lightly browned.
1 c. butter, divided
2 c. packed brown sugar
2 eggs
4 t. vanilla
2 ½ c. flour
1 t. baking soda
3 c. quick oats
1 can sweetened condensed milk
2 c. semi sweet choc. Chips
1 c. sliced almonds
Heat oven to 350*, set aside 2 T. butter. Beat the remaining butter in large bowl on medium speed of mixer for 30 seconds. Add brown sugar; beat until combined. Beat in eggs and 2 tsp. vanilla. Stir together flour and baking soda, stir in oats. Gradually stir flour mixture into beaten mixture. Combine reserved 2 T. butter, milk and chocolate chips in saucepan. Cook over low until chocolate melts. Stir occasionally. Remove from heat, stir in ¾ c. almonds and 2 t. vanilla. Press 2/3 of oat mixture into bottom of ungreased jelly roll pan. Spread chocolate over oats . put remaining oats over chocolate sprinkle with remaining almonds. Bake 25 minutes or until lightly browned.
CREAM OF BROCCOLI SOUP
1 ¾ lb fresh broccoli (cut up)
1 celery stalk chopped
3 medium potatoes dices
½ large or 1 small onion diced
1 carrot grated
Cheese sauce:
1 c. butter
1 c. flour
salt to taste
2 qts. Milk
3 c. grated cheese
1. simmer in salted water, water barely covering vegetable (2” in bottom of pan). Simmer about 5 minutes; set aside
2. make cheese sauce: melt butter on med. heat. Add salt and flour, mix well, gradually add milk and stir constantly until thick. Add grated cheese, mix well into sauce. Add one can of chicken broth to vegetables. Add cheese sauce to vegetables and broth. Mix well on low heat.
1 ¾ lb fresh broccoli (cut up)
1 celery stalk chopped
3 medium potatoes dices
½ large or 1 small onion diced
1 carrot grated
Cheese sauce:
1 c. butter
1 c. flour
salt to taste
2 qts. Milk
3 c. grated cheese
1. simmer in salted water, water barely covering vegetable (2” in bottom of pan). Simmer about 5 minutes; set aside
2. make cheese sauce: melt butter on med. heat. Add salt and flour, mix well, gradually add milk and stir constantly until thick. Add grated cheese, mix well into sauce. Add one can of chicken broth to vegetables. Add cheese sauce to vegetables and broth. Mix well on low heat.
Tuesday, December 16, 2008
CHICKEN BROCCOLI ORIENTALE
1 T. veg. oil
1 lb. boneless chicken breast (sliced)
1 small onion chopped
1 medium green pepper chopped
1 can cream of broccoli soup
3 T. water
1 T soy sauce
hot cooked rice
1. in a skillet over med-high heat cook chicken in hot oil (cook ½ at a time intil browned. Add onions and peppers. Cook 5 minutes or until vegetales are tender-crisp.
2. Stir in soup, water and soy sauce. Heat to boiling. Reduce heat to low. Cover; simmer 5 minutes or until begetabels are tender
3. Serve over rice.
1 T. veg. oil
1 lb. boneless chicken breast (sliced)
1 small onion chopped
1 medium green pepper chopped
1 can cream of broccoli soup
3 T. water
1 T soy sauce
hot cooked rice
1. in a skillet over med-high heat cook chicken in hot oil (cook ½ at a time intil browned. Add onions and peppers. Cook 5 minutes or until vegetales are tender-crisp.
2. Stir in soup, water and soy sauce. Heat to boiling. Reduce heat to low. Cover; simmer 5 minutes or until begetabels are tender
3. Serve over rice.
CHICKEN PARMESAN
½ c. grated mozzarella cheese
grated parmesan cheese
1 8 oz can tomato sauce
1 t. basil
¼ t. garlic salt
1/3 c. corn flake crumbs
¼ c. parmesan cheese
1 t. parsley flakes
1 – 2 lbs boneless chicken breast
1 egg beaten
1. mix tomato sauce and garlic salt in 2 cup measure. Cover with waxed paper, microwave on high for 2 minutes. Stir, microwave on medium for 5 minutes. Stir once
2. mix crumbs, parmesan cheese and parsley. Dip chicken pieces in egg, then in crumb mixture. Place in rectangular baking dish, cover with waxed paper and microwave on med-high uitil chicken is tender 9 – 14 minutes.
3. Pour sauce over chicken, sprinkle mozzarella over chicken and parmeasan . microeave on medium – high for 2 – 5 ½ minutes.
½ c. grated mozzarella cheese
grated parmesan cheese
1 8 oz can tomato sauce
1 t. basil
¼ t. garlic salt
1/3 c. corn flake crumbs
¼ c. parmesan cheese
1 t. parsley flakes
1 – 2 lbs boneless chicken breast
1 egg beaten
1. mix tomato sauce and garlic salt in 2 cup measure. Cover with waxed paper, microwave on high for 2 minutes. Stir, microwave on medium for 5 minutes. Stir once
2. mix crumbs, parmesan cheese and parsley. Dip chicken pieces in egg, then in crumb mixture. Place in rectangular baking dish, cover with waxed paper and microwave on med-high uitil chicken is tender 9 – 14 minutes.
3. Pour sauce over chicken, sprinkle mozzarella over chicken and parmeasan . microeave on medium – high for 2 – 5 ½ minutes.
TWICE BAKED POTATOES
4 baking potatoes
¼ cup butter
½ c. sour cream
salt and pepper
grated cheese
3 – 4 green onions chopped
Bake potatoes as usual cut in half and remove potato from shell leaving the shell intact. Add the remaining ingredients and mox well. Put bake in shells. Cover with cheese and bake in oven or microwave until cheese is melted.
4 baking potatoes
¼ cup butter
½ c. sour cream
salt and pepper
grated cheese
3 – 4 green onions chopped
Bake potatoes as usual cut in half and remove potato from shell leaving the shell intact. Add the remaining ingredients and mox well. Put bake in shells. Cover with cheese and bake in oven or microwave until cheese is melted.
VEGETABLE SALAD PIZZA
2 cans cresent rolls
2 – 8 oz pkgs. Cream cheese
1 c. mayonnaise
1 ½ t dillweed
1 ½ t. onion or garlic powder
finely chopped vegetables of any combination
shredded cheese
Spread cresent rools out over 11x17 pan. Bake 10 minutes at 400*. Cool.
Mix the cream cheese Mayo, dillweed, garlic together. Spread over crust. Top with vegy’s and cheese.
2 cans cresent rolls
2 – 8 oz pkgs. Cream cheese
1 c. mayonnaise
1 ½ t dillweed
1 ½ t. onion or garlic powder
finely chopped vegetables of any combination
shredded cheese
Spread cresent rools out over 11x17 pan. Bake 10 minutes at 400*. Cool.
Mix the cream cheese Mayo, dillweed, garlic together. Spread over crust. Top with vegy’s and cheese.
HAWAIIN CHICKEN
2 – 8 oz can pineapple slices
1 T. flour
½ t. salt
4 skinless, boneless chicken breast
1 T. salad oil
1 T. honey
1 T. teriyaki sauce
2 t. dried chopped chives
¼ t pepper
1. Drain pineapple, save ¼ c. juice. Cut into quarters
2. Mix flour and salt on waxed paper, dip each chicken piece in mixture.
3. Over medium heat. Cook pieces in oil until golden and tender, remove
4. Add last four ingredients into skillet with dripplings,add pineapple juice. Over high heat boil for 30 seconds, add pineapple, heat through, Pour sauce over chicken.
2 – 8 oz can pineapple slices
1 T. flour
½ t. salt
4 skinless, boneless chicken breast
1 T. salad oil
1 T. honey
1 T. teriyaki sauce
2 t. dried chopped chives
¼ t pepper
1. Drain pineapple, save ¼ c. juice. Cut into quarters
2. Mix flour and salt on waxed paper, dip each chicken piece in mixture.
3. Over medium heat. Cook pieces in oil until golden and tender, remove
4. Add last four ingredients into skillet with dripplings,add pineapple juice. Over high heat boil for 30 seconds, add pineapple, heat through, Pour sauce over chicken.
PARMESAN CHICKEN
4 or 5 sbcb (skinless boneless chicken breast)
1 c. sour cream
2 c. ritz crackers, crushed
3 T. parmesan cheese
1 T. garlic salt
salt and pepper
Combine all ingredients except sour cream. Dip each chicken piece in sour cream then in creacker mixture. Arrange in glass dish drizzle melted butter over the top
Bake @ 350 for 45 to 60 minutes. Or until chicken is no longer pink.
4 or 5 sbcb (skinless boneless chicken breast)
1 c. sour cream
2 c. ritz crackers, crushed
3 T. parmesan cheese
1 T. garlic salt
salt and pepper
Combine all ingredients except sour cream. Dip each chicken piece in sour cream then in creacker mixture. Arrange in glass dish drizzle melted butter over the top
Bake @ 350 for 45 to 60 minutes. Or until chicken is no longer pink.
SOUR CREAM CHICKEN ENCHILADAS
3 ¼ c. sour cream
3 – 5 oz. can of chicken
2 – 4 oz can mushrooms
1 – 4 oz can green chilis, drained
¼ t. pepper
1/3 c. onion flakes
1 t. chili powder
½ t. salt
½ t. garlic powder
salad oil
12 corn tortillas
1/3 lb. cheddar cheese
In a 9x13 baking dish spread 1 c. sour cream, set aside. In 2 Quart pan put chicken. ½ c. sour cream, mushrooms, chilis, onion flakes, and spices; cook until heated. Preheat overn to 450* In a skillet use ½” hot oil and fry tortillas a few seconds on each side until softened. Spread ¼ c. chicken mixture on each tortilla. Fold sides over filling, place in pan seam down. Spread enchiladas with remaining sour cream sprinkle with cheese
Bake 8 – 10 minutes or until cheese is melted.
3 ¼ c. sour cream
3 – 5 oz. can of chicken
2 – 4 oz can mushrooms
1 – 4 oz can green chilis, drained
¼ t. pepper
1/3 c. onion flakes
1 t. chili powder
½ t. salt
½ t. garlic powder
salad oil
12 corn tortillas
1/3 lb. cheddar cheese
In a 9x13 baking dish spread 1 c. sour cream, set aside. In 2 Quart pan put chicken. ½ c. sour cream, mushrooms, chilis, onion flakes, and spices; cook until heated. Preheat overn to 450* In a skillet use ½” hot oil and fry tortillas a few seconds on each side until softened. Spread ¼ c. chicken mixture on each tortilla. Fold sides over filling, place in pan seam down. Spread enchiladas with remaining sour cream sprinkle with cheese
Bake 8 – 10 minutes or until cheese is melted.
CHICKEN AND BROCCOLI CASSEROLE
4 boneless skinless chicken breast chopped
1 can cream of chicken soup
1 c. canned milk
½ t. worchestershire sauce
dash of pepper and sweet basil
1 onion chopped and sauted with
1 can mushrooms
½ lb. grated chedder cheese
1 lb. fresh broccoli boiled and cut
Mix all ingredients together in a sauce pan. Heat on medium until cheese melts. Arrange chicken and broccoli in casserole dish. Pour sauce over all . bake for 20 minutes@ 375*.
4 boneless skinless chicken breast chopped
1 can cream of chicken soup
1 c. canned milk
½ t. worchestershire sauce
dash of pepper and sweet basil
1 onion chopped and sauted with
1 can mushrooms
½ lb. grated chedder cheese
1 lb. fresh broccoli boiled and cut
Mix all ingredients together in a sauce pan. Heat on medium until cheese melts. Arrange chicken and broccoli in casserole dish. Pour sauce over all . bake for 20 minutes@ 375*.
CHICKEN AND BROCCOLI CASSEROLE
4 boneless skinless chicken breast chopped
1 can cream of chicken soup
1 c. canned milk
½ t. worchestershire sauce
dash of pepper and sweet basil
1 onion chopped and sauted with
1 can mushrooms
½ lb. grated chedder cheese
1 lb. fresh broccoli boiled and cut
Mix all ingredients together in a sauce pan. Heat on medium until cheese melts. Arrange chicken and broccoli in casserole dish. Pour sauce over all . bake for 20 minutes@ 375*.
4 boneless skinless chicken breast chopped
1 can cream of chicken soup
1 c. canned milk
½ t. worchestershire sauce
dash of pepper and sweet basil
1 onion chopped and sauted with
1 can mushrooms
½ lb. grated chedder cheese
1 lb. fresh broccoli boiled and cut
Mix all ingredients together in a sauce pan. Heat on medium until cheese melts. Arrange chicken and broccoli in casserole dish. Pour sauce over all . bake for 20 minutes@ 375*.
CHICKEN TORTILLA CASSEROLE
4 cooked chicken breast
1 can cream of chicken soup
1 can cream of mushroom soup
12 tortillas
1 can green chillis
1 chopped onion
1 c. milk (I use sour cream)
½ lb. grated cheese
½ lb. grated Monterey jack cheese
Cut chicken into pieces. Cut tortillas into 1” strips. Mix soups, milk, onions and chillis. Grease a large casserole dish. Add 2 – 3 t. water. Alternate layers of tortillas, chicken, cheese and soup mixture. Top with cheese.
Refrigerate 24 hours then Bake @ 325* for 1 ½ hours. Cover with foil
4 cooked chicken breast
1 can cream of chicken soup
1 can cream of mushroom soup
12 tortillas
1 can green chillis
1 chopped onion
1 c. milk (I use sour cream)
½ lb. grated cheese
½ lb. grated Monterey jack cheese
Cut chicken into pieces. Cut tortillas into 1” strips. Mix soups, milk, onions and chillis. Grease a large casserole dish. Add 2 – 3 t. water. Alternate layers of tortillas, chicken, cheese and soup mixture. Top with cheese.
Refrigerate 24 hours then Bake @ 325* for 1 ½ hours. Cover with foil
CHICKEN CASSEROLE
1 can chunk chicken
1 can cream of celery or mushroom soup
1 can cream of chicken soup
1 bag macaroni, cooked
1 chopped onion
frozen mixed vegetables, Cooked
combine all ingredients in a glass casserole dish. May need to add milk with soup. Cover and top with cheese, bake @ 350 * for 30 minutes.
1 can chunk chicken
1 can cream of celery or mushroom soup
1 can cream of chicken soup
1 bag macaroni, cooked
1 chopped onion
frozen mixed vegetables, Cooked
combine all ingredients in a glass casserole dish. May need to add milk with soup. Cover and top with cheese, bake @ 350 * for 30 minutes.
CHICKEN TETRAJINNI
1 chicken boiled , deboned and chopped
2 carrots
2 potatoes
1 chopped pepper
1 pkg. egg noodles
1 lb velvetta cheese
Use broth chicken was boiled in, add carrots and potatoes, boil 10 minutes. Add noodles and pepper, boil another 10 minutes. Add cheese (cut into cubes), add chicken. Stir and let set a few minutes before serving.
1 chicken boiled , deboned and chopped
2 carrots
2 potatoes
1 chopped pepper
1 pkg. egg noodles
1 lb velvetta cheese
Use broth chicken was boiled in, add carrots and potatoes, boil 10 minutes. Add noodles and pepper, boil another 10 minutes. Add cheese (cut into cubes), add chicken. Stir and let set a few minutes before serving.
CHICKEN TETRAJINNI
1 chicken boiled , deboned and chopped
2 carrots
2 potatoes
1 chopped pepper
1 pkg. egg noodles
1 lb velvetta cheese
Use broth chicken was boiled in, add carrots and potatoes, boil 10 minutes. Add noodles and pepper, boil another 10 minutes. Add cheese (cut into cubes), add chicken. Stir and let set a few minutes before serving.
1 chicken boiled , deboned and chopped
2 carrots
2 potatoes
1 chopped pepper
1 pkg. egg noodles
1 lb velvetta cheese
Use broth chicken was boiled in, add carrots and potatoes, boil 10 minutes. Add noodles and pepper, boil another 10 minutes. Add cheese (cut into cubes), add chicken. Stir and let set a few minutes before serving.
CHICKEN AND RICE PELIF
1 can cream of chicken soup
1 can cream of mushroom soup
1 ¼ c. boiling water
½ envelope dried onion soup
1 ½ c. pre cooked rice
2T. chopped pimiento
4 – 6 chicken breast
Butter dish and combine all ingredients. Place chicken on top, cover with salt and pepper. Dot with butter
Cover with foil. Bake @ 350 * for 1 ½ hours.
1 can cream of chicken soup
1 can cream of mushroom soup
1 ¼ c. boiling water
½ envelope dried onion soup
1 ½ c. pre cooked rice
2T. chopped pimiento
4 – 6 chicken breast
Butter dish and combine all ingredients. Place chicken on top, cover with salt and pepper. Dot with butter
Cover with foil. Bake @ 350 * for 1 ½ hours.
CHICKEN AND RICE PELIF
1 can cream of chicken soup
1 can cream of mushroom soup
1 ¼ c. boiling water
½ envelope dried onion soup
1 ½ c. pre cooked rice
2T. chopped pimiento
4 – 6 chicken breast
Butter dish and combine all ingredients. Place chicken on top, cover with salt and pepper. Dot with butter
Cover with foil. Bake @ 350 * for 1 ½ hours.
1 can cream of chicken soup
1 can cream of mushroom soup
1 ¼ c. boiling water
½ envelope dried onion soup
1 ½ c. pre cooked rice
2T. chopped pimiento
4 – 6 chicken breast
Butter dish and combine all ingredients. Place chicken on top, cover with salt and pepper. Dot with butter
Cover with foil. Bake @ 350 * for 1 ½ hours.
CHICKEN SQUARES
6 oz cream cheese softened
¼ c. melted butter
4 c. chicken (cooked and cubed, breast)
¼ c. milk
½ t. salt
¼ t. pepper
2 T chopped green onion
2 T chopped pimiento
2 – 8 oz can cresent rolls
¾ crushed croutons
Mix all together. Separate cresent rolls and make squares using two triangles. Spoon ½ c. chicken mixture onto center. Pull 4 corners together twist firmly. Place on ungreased cookie sheet. Brush with 1 T. melted butter and sprinkle with croutons crumbs. Bake @ 350* for 20 to 30 minutes.
Top with sauce: 1 can cream or mushroom soup, 1/3 c. milk warm until bubbly.
6 oz cream cheese softened
¼ c. melted butter
4 c. chicken (cooked and cubed, breast)
¼ c. milk
½ t. salt
¼ t. pepper
2 T chopped green onion
2 T chopped pimiento
2 – 8 oz can cresent rolls
¾ crushed croutons
Mix all together. Separate cresent rolls and make squares using two triangles. Spoon ½ c. chicken mixture onto center. Pull 4 corners together twist firmly. Place on ungreased cookie sheet. Brush with 1 T. melted butter and sprinkle with croutons crumbs. Bake @ 350* for 20 to 30 minutes.
Top with sauce: 1 can cream or mushroom soup, 1/3 c. milk warm until bubbly.
CHICKEN AND BROCCOLI CASSEROLE
4 chicken breast, boiled and cut into strips
1 lb fresh broccoli, steamed
1 lb. fresh mushrooms, sauted
1 pkg. cream cheese
1 c. milk
1 t. salt
¼ t. garlic salt
½ c. parmesan cheese
Place broccoli and mushrooms on bottom of casserole dish. In double broiler melkt cream cheese, milk, salt and garlic salt, stirring constantly until thickened and smooth. Add cheese, pour half of sauce over broccoli and mushrooms. Place chicken spieces on top. Cover with remaining sauce. Sprinkle top with parmesan cheese. Bake@350* for 25 – 20 min. * Better if sauce is doubled.
4 chicken breast, boiled and cut into strips
1 lb fresh broccoli, steamed
1 lb. fresh mushrooms, sauted
1 pkg. cream cheese
1 c. milk
1 t. salt
¼ t. garlic salt
½ c. parmesan cheese
Place broccoli and mushrooms on bottom of casserole dish. In double broiler melkt cream cheese, milk, salt and garlic salt, stirring constantly until thickened and smooth. Add cheese, pour half of sauce over broccoli and mushrooms. Place chicken spieces on top. Cover with remaining sauce. Sprinkle top with parmesan cheese. Bake@350* for 25 – 20 min. * Better if sauce is doubled.
DOUBLE LAYER PUMPKIN PIE
4 oz. cream cheese (soft)
1 T. milk or half and half
1 T. sugar
1 ½ c cool whip
1 graham cracker pie crust
2 pkg. vanilla pudding (instant)
1 can pumpkin (16 oz.)
1 t. cinnamon
½ t. ginger
¼ t. cloves
1 c. milk
mix cream cheese, milk and sugar in large bowl with wire whisk until smooth. Gently stir in cool whip. Spread on bottom of crust. Pour 1 cup of milk in bowl. Add pudding mix. Beat with wire shisk intil well blended (1to 2 minutes). (mixture will be thick). Stir in pumpkin and spices with wire whisk. Mix well. Spread over cream cheese layer. Refrigereate 3 hours. Garnish with whipped topping and nuts.
4 oz. cream cheese (soft)
1 T. milk or half and half
1 T. sugar
1 ½ c cool whip
1 graham cracker pie crust
2 pkg. vanilla pudding (instant)
1 can pumpkin (16 oz.)
1 t. cinnamon
½ t. ginger
¼ t. cloves
1 c. milk
mix cream cheese, milk and sugar in large bowl with wire whisk until smooth. Gently stir in cool whip. Spread on bottom of crust. Pour 1 cup of milk in bowl. Add pudding mix. Beat with wire shisk intil well blended (1to 2 minutes). (mixture will be thick). Stir in pumpkin and spices with wire whisk. Mix well. Spread over cream cheese layer. Refrigereate 3 hours. Garnish with whipped topping and nuts.
PIZZA CRUST
1 pkg. active dry yeast
¾ c. warm water
½ t. sugar
½ t. salt
2 T. oil
2 c. flour
dissolve yeast in water. Stir in sugar, salt, oil and 1 ¾ c. flour, turn to will floured suface. Knead 5 minutes with remaining flour. Roll out, Bake @375* for 10 minutes. Them add ingredients and bake until cheese is melted
1 pkg. active dry yeast
¾ c. warm water
½ t. sugar
½ t. salt
2 T. oil
2 c. flour
dissolve yeast in water. Stir in sugar, salt, oil and 1 ¾ c. flour, turn to will floured suface. Knead 5 minutes with remaining flour. Roll out, Bake @375* for 10 minutes. Them add ingredients and bake until cheese is melted
2 HOUR ORANGE ROLLS
2 pkgs. Yeast Orange spread
½ c. warm water 1 ½ c. sugar
¼ c. sugar ½ c. frozen orange juice
6 c. flour grated rind of orange
½ c. powdered milk 1 cube butter
1 T. salt cinnamon
2 eggs beaten
½ c. melted shortening
Dissolve 1st 3 ingredients. Mix remaining together and ad yeast mixture plus 2 c. water
Stir until well mixed. Cover and let stand 1 hour. Roll our long and narrow. Spread orange spread. Roll like jellyroll, cut and put in muffin tins. Let rise about 20 minutes. Bake @ 400 * for 10 – 12 minutes. Cook orange spread for 7 minutes and cool before using.
2 pkgs. Yeast Orange spread
½ c. warm water 1 ½ c. sugar
¼ c. sugar ½ c. frozen orange juice
6 c. flour grated rind of orange
½ c. powdered milk 1 cube butter
1 T. salt cinnamon
2 eggs beaten
½ c. melted shortening
Dissolve 1st 3 ingredients. Mix remaining together and ad yeast mixture plus 2 c. water
Stir until well mixed. Cover and let stand 1 hour. Roll our long and narrow. Spread orange spread. Roll like jellyroll, cut and put in muffin tins. Let rise about 20 minutes. Bake @ 400 * for 10 – 12 minutes. Cook orange spread for 7 minutes and cool before using.
BREAD AND CINNAMON ROLLS
1 ½ c. warm water
1 t. sugar
2 pkg. yeast
1 ½ c milk
½ c. butter melted
½ c. sugar
2 t salt
2 beaten eggs
3 c. flour
5-6 c. flour
In a small bowl, combine water, sugar and yeast, set aside to rise. On a large bowl mix next 6 ingredients. Add yeast mixture. Add 5 cups flour let rise 1 ½ hours punch down and let rise again(about 30 minutes). For rolls: flatten out, cover with melted butter, sugar, brown sugar, and cinnamon. Roll up and cut with thread. Bake at 350*
1 ½ c. warm water
1 t. sugar
2 pkg. yeast
1 ½ c milk
½ c. butter melted
½ c. sugar
2 t salt
2 beaten eggs
3 c. flour
5-6 c. flour
In a small bowl, combine water, sugar and yeast, set aside to rise. On a large bowl mix next 6 ingredients. Add yeast mixture. Add 5 cups flour let rise 1 ½ hours punch down and let rise again(about 30 minutes). For rolls: flatten out, cover with melted butter, sugar, brown sugar, and cinnamon. Roll up and cut with thread. Bake at 350*
DOUBLE CHOCOLATE SAUCE
1-6 oz. pkg. semi sweet chocolate chips
2-1 oz squares unsweetened chocolate
1 c. powdered sugar
2/3 c. half and half
½ c. light corn syrup
2 T. butter
½ t. salt
1 T. vanilla
Assorted fresh fruit
Place chocolate in electric blender container. Combine next 5 ingredients in a medium sauce pan. Cook over med heat until bubbly. Pour sugar mixture over chocolate in blender, add vanilla. Process mixture 1 minute or until smooth. Serve warm with fresh fruit.
1-6 oz. pkg. semi sweet chocolate chips
2-1 oz squares unsweetened chocolate
1 c. powdered sugar
2/3 c. half and half
½ c. light corn syrup
2 T. butter
½ t. salt
1 T. vanilla
Assorted fresh fruit
Place chocolate in electric blender container. Combine next 5 ingredients in a medium sauce pan. Cook over med heat until bubbly. Pour sugar mixture over chocolate in blender, add vanilla. Process mixture 1 minute or until smooth. Serve warm with fresh fruit.
SNICKERDOODLES
3 ¾ c. flour
½ t. soda
½ t. cream of tarter
1 c. butter
2 c. sugar
2 eggs
¼ c. milk
1 t vanilla
Cinnamon mixture:
3 T. sugar
1 t. salt
Sift dry ingredients, beat butter and add remaining ingredients. Combine with dry ingredients. Form into balls. Roll in cinnamon and sugar. Bake on greased cookie sheet @ 375 * for 8 minutes.
3 ¾ c. flour
½ t. soda
½ t. cream of tarter
1 c. butter
2 c. sugar
2 eggs
¼ c. milk
1 t vanilla
Cinnamon mixture:
3 T. sugar
1 t. salt
Sift dry ingredients, beat butter and add remaining ingredients. Combine with dry ingredients. Form into balls. Roll in cinnamon and sugar. Bake on greased cookie sheet @ 375 * for 8 minutes.
APPLE BETTY
4 c. sliced apples
¼ c. orange juice
1 c. sugar
½ c. butter
¾ c. flour
½ t. cinnamon
¼ t. nutmeg
Mound apples in buttered 9” pie plate. Sprinkle with orange juice. Combine sugar, flour, spices and dash salt. Cut in butter until mixture is crumbly. Sprinkle over apples. Bake at 375* for 45 minutes.
4 c. sliced apples
¼ c. orange juice
1 c. sugar
½ c. butter
¾ c. flour
½ t. cinnamon
¼ t. nutmeg
Mound apples in buttered 9” pie plate. Sprinkle with orange juice. Combine sugar, flour, spices and dash salt. Cut in butter until mixture is crumbly. Sprinkle over apples. Bake at 375* for 45 minutes.
BETTER-THAN-SEX-CAKE
1 yellow cake mix
1 20 oz can crushed pineapple
¾ c. sugar
2 pkgs. Instant vanilla pudding
3 c. milk
1 tub cool whip
bake cake according to directions. Meanwhile in sauce pan combine pineapple with juice and sugar, cook over medium heat for 20 minutes. When cake is done remove from oven and pierce top with fork. Pour pineapple over all. Cool completely. Combine pudding with milk, blend until thick. Spread over cake and top with whipped topping. Refrigerate 12 to 24 hours before serving.
1 yellow cake mix
1 20 oz can crushed pineapple
¾ c. sugar
2 pkgs. Instant vanilla pudding
3 c. milk
1 tub cool whip
bake cake according to directions. Meanwhile in sauce pan combine pineapple with juice and sugar, cook over medium heat for 20 minutes. When cake is done remove from oven and pierce top with fork. Pour pineapple over all. Cool completely. Combine pudding with milk, blend until thick. Spread over cake and top with whipped topping. Refrigerate 12 to 24 hours before serving.
LEMON BARS
2 c. flour
1 c. butter
½ c. powdered sugar
½ t. salt
4 eggs, beaten
2 c. sugar
½ t. bakingpowder
4 T. lemon juice
4 T. flour
grated rind of 1 lemon
Cream and spread in greased and floured 8x11 pan (floured), the first 4 ingredients and bake @ 3508 for 20 minutes.
Combine the rest of the ingredients and pour over hot crust. Return to oven and bake again for 24 min Sprinkle with powdered sugar.
2 c. flour
1 c. butter
½ c. powdered sugar
½ t. salt
4 eggs, beaten
2 c. sugar
½ t. bakingpowder
4 T. lemon juice
4 T. flour
grated rind of 1 lemon
Cream and spread in greased and floured 8x11 pan (floured), the first 4 ingredients and bake @ 3508 for 20 minutes.
Combine the rest of the ingredients and pour over hot crust. Return to oven and bake again for 24 min Sprinkle with powdered sugar.
NO BAKE CHEESE CAKE
1 Graham cracker crust
2 t. vanilla
1/3 c. sugar
1 c. sour cream
1 8 oz tub cool whip
1 8 oz softened cream cheese
Beat cream cheese until smooth, add sugar. Blend in sour cream and vanilla. Fold in topping, blend well and Spoon into crust. Chill
Top with cherries, strawberries, or blueberries
1 Graham cracker crust
2 t. vanilla
1/3 c. sugar
1 c. sour cream
1 8 oz tub cool whip
1 8 oz softened cream cheese
Beat cream cheese until smooth, add sugar. Blend in sour cream and vanilla. Fold in topping, blend well and Spoon into crust. Chill
Top with cherries, strawberries, or blueberries
FOUR LAYER DELIGHT
1st layer: Graham cracker crumbs and melted butter to form a crust in a 9x13 glass dish.
2nd Layer: 1 pkg (8 oz.) cream cheese with
1 c. powdered sugar add
1 c. cool whip, mix well
Spread over 1st layer
3rd Layer: Mix 2 pkgs instant pudding (1 vanilla, 1 chocolate) and 3 c. milk. Blend 2 minutes. Pour over 2nd layer.
4th Layer: spread rest of cool whip on 3rd layer. Sprinkle with nuts
*Chill for several hours.
1st layer: Graham cracker crumbs and melted butter to form a crust in a 9x13 glass dish.
2nd Layer: 1 pkg (8 oz.) cream cheese with
1 c. powdered sugar add
1 c. cool whip, mix well
Spread over 1st layer
3rd Layer: Mix 2 pkgs instant pudding (1 vanilla, 1 chocolate) and 3 c. milk. Blend 2 minutes. Pour over 2nd layer.
4th Layer: spread rest of cool whip on 3rd layer. Sprinkle with nuts
*Chill for several hours.
DEATH BY CHOCOLATE
1 box (19.8 oz) fudge brownie mix Joy Edwards
3 pkgs. (3.5 oz) instant chocolate mousse
8 chocolate covered toffee candy bars (like heath)
1 (12 oz) container whipped topping
Preheat oven according to brownie mix. Bake brownies according to directions. Let cool. Meanwhile, prepare chocolate mousse according to directions. Break candy bars into small pieces in food processor. Break up half the brownies into small pieces and place on bottom of a large glass bowl or trifle dish. Cover with half the mousse, then half the candy, then half of the topping. Repeat layers, Refrigerate.
1 box (19.8 oz) fudge brownie mix Joy Edwards
3 pkgs. (3.5 oz) instant chocolate mousse
8 chocolate covered toffee candy bars (like heath)
1 (12 oz) container whipped topping
Preheat oven according to brownie mix. Bake brownies according to directions. Let cool. Meanwhile, prepare chocolate mousse according to directions. Break candy bars into small pieces in food processor. Break up half the brownies into small pieces and place on bottom of a large glass bowl or trifle dish. Cover with half the mousse, then half the candy, then half of the topping. Repeat layers, Refrigerate.
CHEWY CHOCOLATE BARS
1 ¼ c. butter Joy Edwards
2 c. sugar
2 eggs
2 t. vanilla
2 c. flour
¾ c. cocoa
1 t. baking soda
½ t. salt
1 pkg. peanut butter chips
Cream butter and sugar in a large bowl. Add eggs and vanilla, blend well. Combine flour. Cocoa, soda, and salt. Gradually blend into creamed mixture. Stir in peanut butter chips. Spread into a 9x13 pan. Bake @ 350* for 20 – 25 minutes.
1 ¼ c. butter Joy Edwards
2 c. sugar
2 eggs
2 t. vanilla
2 c. flour
¾ c. cocoa
1 t. baking soda
½ t. salt
1 pkg. peanut butter chips
Cream butter and sugar in a large bowl. Add eggs and vanilla, blend well. Combine flour. Cocoa, soda, and salt. Gradually blend into creamed mixture. Stir in peanut butter chips. Spread into a 9x13 pan. Bake @ 350* for 20 – 25 minutes.
WONDERFUL BROWNIES
¾ c. butter Joy Edwards
1 ½ c. sugar
1 ½ t. vanilla
3 eggs
¾ c. flour
½ c. cocoa
½ t. baking powder
½ t. salt
Blend melted butter, sugar and vanilla in mixing bowl. Add eggs and beat well. Combine flour and remaining ingredients together and fradually add to egg mixture until well blended.
Spread in 9 x 13 pan. Bake @ 350* for 20 minutes
¾ c. butter Joy Edwards
1 ½ c. sugar
1 ½ t. vanilla
3 eggs
¾ c. flour
½ c. cocoa
½ t. baking powder
½ t. salt
Blend melted butter, sugar and vanilla in mixing bowl. Add eggs and beat well. Combine flour and remaining ingredients together and fradually add to egg mixture until well blended.
Spread in 9 x 13 pan. Bake @ 350* for 20 minutes
MISSISSIPPI MUD CAKE
4 eggs Joy Edwards
1 c butter
2 c. sugar
1 tsp. vanilla
1 ½ c. flour
¼ c. cocoa
dash salt
FROSTING:
3 T butter
3T cocoa
1 T corn syrup
1-2 T milk
1 c. powdered sugar
½ t.vanilla
Grease 9 x 13 pan, Bake 30-35 minutes @ *350 . Combine in a large bowl. Eggs, butter sugar and vanilla. Mix at medium speed until light and fluffy. Add flour, cocal and salt. Beat until blended; Bake. Immediately spoon in marshmellow crème frost when cool and sprinkle with nuts.
4 eggs Joy Edwards
1 c butter
2 c. sugar
1 tsp. vanilla
1 ½ c. flour
¼ c. cocoa
dash salt
FROSTING:
3 T butter
3T cocoa
1 T corn syrup
1-2 T milk
1 c. powdered sugar
½ t.vanilla
Grease 9 x 13 pan, Bake 30-35 minutes @ *350 . Combine in a large bowl. Eggs, butter sugar and vanilla. Mix at medium speed until light and fluffy. Add flour, cocal and salt. Beat until blended; Bake. Immediately spoon in marshmellow crème frost when cool and sprinkle with nuts.
PEANUT BUTTER CHOCOLATE PIE
1 ½ c cold half and half Joy Edwards
1 pkg. chocolate pudding
3 ½ cups cool whip
1 c. chopped peanut butter cup candies
1 pkg. chocolate crumb crust
In a large bowl mix milk and pudding, let stand 5 minutes. Fold in whipped topping and chopped candies. Spoon into crust. Freeze until firm.
* store in freezer
1 ½ c cold half and half Joy Edwards
1 pkg. chocolate pudding
3 ½ cups cool whip
1 c. chopped peanut butter cup candies
1 pkg. chocolate crumb crust
In a large bowl mix milk and pudding, let stand 5 minutes. Fold in whipped topping and chopped candies. Spoon into crust. Freeze until firm.
* store in freezer
PEANUT BUTTER CRUNCH BALLS
2 c. peanut butter Joy Edwards
½ c. butter
3 ½ c. powdered sugar
3 c. rice cereal
2 c. chocolate chips
1 8 oz. plain chocolate bar
melt peanut butter and butter together, sift sugar over cereal and stir into peanut butter mixture. Form into balls and dip in melted chocolate. Let stand for several hors in wax paper
*melt chocolate over double broiler
2 c. peanut butter Joy Edwards
½ c. butter
3 ½ c. powdered sugar
3 c. rice cereal
2 c. chocolate chips
1 8 oz. plain chocolate bar
melt peanut butter and butter together, sift sugar over cereal and stir into peanut butter mixture. Form into balls and dip in melted chocolate. Let stand for several hors in wax paper
*melt chocolate over double broiler
AUTUMN TOSSED SALAD
Salad:
1 large head romaine lettuce
1 c. Swiss cheese, grated
1 pear chopped
1 apple chopped
1 c. Unsalted cashews
¼ c. dried cranberries (craisins)
Salad Dressing:
½ tsp. Lemon Juice
2 tsp. finely chopped onion
1 tsp Dijon mustard
½ c. sugar
2/3 c. oil (olive, canola, or vegetable)
½ tsp. salt
1 tsp. poppy seeds
Mix in blender adding oil last. Cover and refrigerate 1 hour. Pour over salad right before serving.
Salad:
1 large head romaine lettuce
1 c. Swiss cheese, grated
1 pear chopped
1 apple chopped
1 c. Unsalted cashews
¼ c. dried cranberries (craisins)
Salad Dressing:
½ tsp. Lemon Juice
2 tsp. finely chopped onion
1 tsp Dijon mustard
½ c. sugar
2/3 c. oil (olive, canola, or vegetable)
½ tsp. salt
1 tsp. poppy seeds
Mix in blender adding oil last. Cover and refrigerate 1 hour. Pour over salad right before serving.
TIRAMISU BOWL
1 8 oz. pkg. cream cheese Carla Neilson
3 cups cold milk
2 pkgs. 3.4 oz vanilla instant pudding
1 8 oz. tub cool whip thawed
48 nilla wagers
2 squares bakers semi sweet chocolate grated
1 c. fresh raspberries
Beat cream cheese with mixer until creamy. Beat in milk and pudding mixes. Stir in 2 c. cool whip. Line 2 ½ qt. bowl with wafers, top w half each of pudding mixture and chocolate. Repeat all layers top with remaining cool whip and raspberries. Refrigerate 2 hours before serving.
1 8 oz. pkg. cream cheese Carla Neilson
3 cups cold milk
2 pkgs. 3.4 oz vanilla instant pudding
1 8 oz. tub cool whip thawed
48 nilla wagers
2 squares bakers semi sweet chocolate grated
1 c. fresh raspberries
Beat cream cheese with mixer until creamy. Beat in milk and pudding mixes. Stir in 2 c. cool whip. Line 2 ½ qt. bowl with wafers, top w half each of pudding mixture and chocolate. Repeat all layers top with remaining cool whip and raspberries. Refrigerate 2 hours before serving.
Sunday, October 12, 2008
DOUBLE CHOCOLATE CHIP COOKIES
DOUBLE CHOCOLATE CHIP COOKIES
1 pkg. Devils food cake mix (Betty Crocker is best)
½ c. butter
1 tsp. vanilla
2 eggs
½ c. chopped nuts. (opt.)
1 c. semi-sweet chocolate chips
Beat half of the dry cake mix, butter, vanilla, and eggs in a large bowl on medium until smooth. Stir in rest of cake mix, nuts and chocolate chips. Drop by round teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake @ 350 * for 10 to 12 minutes. Centers will be soft. Makes about 5 doze cookies
1 pkg. Devils food cake mix (Betty Crocker is best)
½ c. butter
1 tsp. vanilla
2 eggs
½ c. chopped nuts. (opt.)
1 c. semi-sweet chocolate chips
Beat half of the dry cake mix, butter, vanilla, and eggs in a large bowl on medium until smooth. Stir in rest of cake mix, nuts and chocolate chips. Drop by round teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake @ 350 * for 10 to 12 minutes. Centers will be soft. Makes about 5 doze cookies
CHICKEN ENCHILADAS
CHICKEN ENCHILADAS
1 large can cream of chicken
1 16 oz. tub of sour cream
4 to 5 chicken breasts cooked and shredded
1 pkg. flour tortillas
2 can green chilies
2 c. grated cheese
MIX:
¾ of the soup, ½ of sour cream, green chilies, and 1 c. grated cheese.
Scoop into tortillas. In a 9x13 inch pan pour a little soup on the bottom. Add the rolled tortillas filled. Mix the rest of the soup and sour cream and spread on top. Top with the rest of the grated cheese. Cover with foil and bake @375 * for 45 minutes. Let cool 10 to 20 minutes before serving. Make 8 to 10 servings.
1 large can cream of chicken
1 16 oz. tub of sour cream
4 to 5 chicken breasts cooked and shredded
1 pkg. flour tortillas
2 can green chilies
2 c. grated cheese
MIX:
¾ of the soup, ½ of sour cream, green chilies, and 1 c. grated cheese.
Scoop into tortillas. In a 9x13 inch pan pour a little soup on the bottom. Add the rolled tortillas filled. Mix the rest of the soup and sour cream and spread on top. Top with the rest of the grated cheese. Cover with foil and bake @375 * for 45 minutes. Let cool 10 to 20 minutes before serving. Make 8 to 10 servings.
MY BEST LASAGNA
MY BEST LASAGNA
1 to 1 ½ lbs hamburger (cooked with onion)
2 cans tomato sauce (save a little to pour in the bottom of pan)
1 to 2 pinches fresh rosemary (finely chopped)
Add to hamburger and simmer
Boil 8 noodles
1 tub cottage cheese
3 to 4 c. cheese
Layer in Pan
Pour a little of the tomato sauce in the bottom of the pan, 4 noodles, ½ of the hamburger mixture, ½ cottage cheese, and 2 c. cheese. Layer again. Cover with foil and bake @ 350* for 30 minutes. Remove cover and bake an additional 5 minutes. Let set for 10 to 20 minutes before serving.
1 to 1 ½ lbs hamburger (cooked with onion)
2 cans tomato sauce (save a little to pour in the bottom of pan)
1 to 2 pinches fresh rosemary (finely chopped)
Add to hamburger and simmer
Boil 8 noodles
1 tub cottage cheese
3 to 4 c. cheese
Layer in Pan
Pour a little of the tomato sauce in the bottom of the pan, 4 noodles, ½ of the hamburger mixture, ½ cottage cheese, and 2 c. cheese. Layer again. Cover with foil and bake @ 350* for 30 minutes. Remove cover and bake an additional 5 minutes. Let set for 10 to 20 minutes before serving.
Friday, October 10, 2008
LOW FAT SNICKER BAR
LOW FAT SNICKER BAR
Ingredients:
1 pkg. diet Swiss Miss cocoa
1 TBS. peanut butter
1 banana
¼ c. Grape Nuts cereal
Instructions:
Put all ingredients in a mixer. After mixing up, then divide into 2 servings by putting half of the mixture on one piece of foil. The folding edges to keep fresh. Do the same with the other bar. Now put both in freezer and have for a snack anytime
2 servings 2 pts per serving
Ingredients:
1 pkg. diet Swiss Miss cocoa
1 TBS. peanut butter
1 banana
¼ c. Grape Nuts cereal
Instructions:
Put all ingredients in a mixer. After mixing up, then divide into 2 servings by putting half of the mixture on one piece of foil. The folding edges to keep fresh. Do the same with the other bar. Now put both in freezer and have for a snack anytime
2 servings 2 pts per serving
GINA’S FAVORITE TACO SOUP
GINA’S FAVORITE TACO SOUP
3 to 5 cups water
2 cans black beans (drained)
1 can kidney beans (drained)
1 large onion chopped
1 can green chilies
1 green bell pepper (opt.)
¼ small can of jalapeños or 2 small fresh jalapeños
1 can corn or 1 ½ c. frozen corn
2 cans of stewed tomatoes (diced)
OR
1 quart jar of bottled tomato sauce (I bottle it every year with my tomatoes)
(Make sure you don’t use both)
½ pkg dry taco seasoning
1 can olives sliced
1 bunch of cilantro
2 limes (just the juice)
1 -2 avocado’s (opt.)
Salt and pepper to taste
Mix all ingredients except for olives, avocado, and cilantro. Bring to boil and let simmer for at least an hour. (You can let it simmer all day in a crock – pot.)
Add olives, avocado, and cilantro right before serving. Start with 3 cups of water and add more if needed. This will make a big pot. It will keep fresh in the refrigerator for a week or you can freeze it.
Top with
Cheese, Sour cream, tortilla chips,
With out the toppings and avocado this will be 2 pts for a cup, Use Fat free sour cream for 0 extra points. Add avocado and add 1 pt.
3 to 5 cups water
2 cans black beans (drained)
1 can kidney beans (drained)
1 large onion chopped
1 can green chilies
1 green bell pepper (opt.)
¼ small can of jalapeños or 2 small fresh jalapeños
1 can corn or 1 ½ c. frozen corn
2 cans of stewed tomatoes (diced)
OR
1 quart jar of bottled tomato sauce (I bottle it every year with my tomatoes)
(Make sure you don’t use both)
½ pkg dry taco seasoning
1 can olives sliced
1 bunch of cilantro
2 limes (just the juice)
1 -2 avocado’s (opt.)
Salt and pepper to taste
Mix all ingredients except for olives, avocado, and cilantro. Bring to boil and let simmer for at least an hour. (You can let it simmer all day in a crock – pot.)
Add olives, avocado, and cilantro right before serving. Start with 3 cups of water and add more if needed. This will make a big pot. It will keep fresh in the refrigerator for a week or you can freeze it.
Top with
Cheese, Sour cream, tortilla chips,
With out the toppings and avocado this will be 2 pts for a cup, Use Fat free sour cream for 0 extra points. Add avocado and add 1 pt.
BAKED PINEAPPLE CHICKEN
BAKED PINEAPPLE CHICKEN
4 chicken breasts
1 8 oz. can pineapple tidbits unsweetened, drained
½ c. soy sauce
1 TBS. water
1 TBS. cornstarch
1 TBS sugar or splenda
Red yellow and green bell peppers cut into 1-inch pieces
Cooking spray
Lightly brown chicken breasts on each side. (Use cooking spray). Put the chicken breasts into baking dish sprayed with cooking spray. Put the pineapple tidbits on top of the chicken, in a bowl; mix the soy sauce, water, cornstarch and sugar. Pour the soy sauce mixture over the chicken breast. Put the cut up peppers into the dish around the chicken. You can toss the peppers a bit with soy sauce to cover them. Bake uncovered @ 375 * for about 30 minutes or until chicken is fully cooked.
If you want more sauce double the sauce mixture.
Makes 4 servings = 4 pts.
4 chicken breasts
1 8 oz. can pineapple tidbits unsweetened, drained
½ c. soy sauce
1 TBS. water
1 TBS. cornstarch
1 TBS sugar or splenda
Red yellow and green bell peppers cut into 1-inch pieces
Cooking spray
Lightly brown chicken breasts on each side. (Use cooking spray). Put the chicken breasts into baking dish sprayed with cooking spray. Put the pineapple tidbits on top of the chicken, in a bowl; mix the soy sauce, water, cornstarch and sugar. Pour the soy sauce mixture over the chicken breast. Put the cut up peppers into the dish around the chicken. You can toss the peppers a bit with soy sauce to cover them. Bake uncovered @ 375 * for about 30 minutes or until chicken is fully cooked.
If you want more sauce double the sauce mixture.
Makes 4 servings = 4 pts.
BEST EVER FRUIT SALAD
BEST EVER FRUIT SALAD
Ingredients
4 medium apples
4 large bananas
1 c. grapes
1 pear
1 can unsweetened mandarin oranges
2 large cans fruit cocktail, in its own juices, no sugar added
1 can crushed pineapple
1 tub of crystal light lemonade DRY!!!
1 pkg. jell-o instant sugar free pudding DRY!!!
Instructions
Drain all canned fruits.
Mix all ingredients in large mixing bowl. (DO the lemonade and pudding mix last)
The powders themselves are what is needed.
Chill and serve
**Note** you can change the fruits to add/subtract others that you like. These are what our family likes best.
Special notes: this salad will last for several days. The lemonade keeps the bananas and apples from turning brown.
20 servings 2 pts
Ingredients
4 medium apples
4 large bananas
1 c. grapes
1 pear
1 can unsweetened mandarin oranges
2 large cans fruit cocktail, in its own juices, no sugar added
1 can crushed pineapple
1 tub of crystal light lemonade DRY!!!
1 pkg. jell-o instant sugar free pudding DRY!!!
Instructions
Drain all canned fruits.
Mix all ingredients in large mixing bowl. (DO the lemonade and pudding mix last)
The powders themselves are what is needed.
Chill and serve
**Note** you can change the fruits to add/subtract others that you like. These are what our family likes best.
Special notes: this salad will last for several days. The lemonade keeps the bananas and apples from turning brown.
20 servings 2 pts
HAWAIIAN HAYSTACKS
HAWAIIAN HAYSTACKS
2 TBS. butter
½ c. onion chopped
1 26 oz can cream of chicken soup
6 c. chicken (cooked and diced or shredded)
2 c. sour cream
8 c. cooked rice
Saute' butter and onions, add chicken soup and sour cream. Stir in chicken and cook until hot.
Now build your haystack. Start with rice. Top with the chicken mixture, then add any of the following.
Chowmein noodles
Celery
Pineapple
Red pepper
Mandarin oranges
Peas
Green onions
Coconut
Almonds
Cheese
2 TBS. butter
½ c. onion chopped
1 26 oz can cream of chicken soup
6 c. chicken (cooked and diced or shredded)
2 c. sour cream
8 c. cooked rice
Saute' butter and onions, add chicken soup and sour cream. Stir in chicken and cook until hot.
Now build your haystack. Start with rice. Top with the chicken mixture, then add any of the following.
Chowmein noodles
Celery
Pineapple
Red pepper
Mandarin oranges
Peas
Green onions
Coconut
Almonds
Cheese
MEXICAN BAKED SPAGHETTI
MEXICAN BAKED SPAGHETTI
1 lb. diet lean ground beef
1 pkg dry taco seasoning
1 15 oz can tomato sauce
1 16 oz. can fat free refried beans
1 15 oz. can delmonte zesty chili style tomatoes
1 15 oz. can diced tomatoes with green chilies, drained
1 4oz. can diced green chilies, drained
2 TBS. splenda granular (or sugar)
1 cup salsa (mild, medium, or hot)
1 lb spaghetti
Preheat oven to 350 *. In a large frying pan, brown the ground beef, once the meat is browned, add the remainining ingredients in the order listed (except the spaghetti). Stir to combine and cook until hot. Set aside. Cook spaghetti according to package directions, drain. Spray a 9x13 inch pan with cooking spray. Place 1 cup of sauce into the pan and coat the bottom evenly; lace half of the spaghetti in the pan and distribute evenly. Place 4 cups of sauce over the spaghetti and spread evenly. Add the remaining spaghetti and top with the remaining 4 cups of sauce. Bake uncovered for 20 to 30 minutes or until hot throughout. 12 servings 5 pts
1 lb. diet lean ground beef
1 pkg dry taco seasoning
1 15 oz can tomato sauce
1 16 oz. can fat free refried beans
1 15 oz. can delmonte zesty chili style tomatoes
1 15 oz. can diced tomatoes with green chilies, drained
1 4oz. can diced green chilies, drained
2 TBS. splenda granular (or sugar)
1 cup salsa (mild, medium, or hot)
1 lb spaghetti
Preheat oven to 350 *. In a large frying pan, brown the ground beef, once the meat is browned, add the remainining ingredients in the order listed (except the spaghetti). Stir to combine and cook until hot. Set aside. Cook spaghetti according to package directions, drain. Spray a 9x13 inch pan with cooking spray. Place 1 cup of sauce into the pan and coat the bottom evenly; lace half of the spaghetti in the pan and distribute evenly. Place 4 cups of sauce over the spaghetti and spread evenly. Add the remaining spaghetti and top with the remaining 4 cups of sauce. Bake uncovered for 20 to 30 minutes or until hot throughout. 12 servings 5 pts
VEGETABLE LASAGNA
VEGETABLE LASAGNA
Ingredients:
16 oz. broccoli
16 oz cauliflower
2 TBS. Parmesan cheese
2 TBS. fresh parsley chopped
1 cup onion chopped
2 medium zucchini sliced
1 cup sliced mushrooms
9 cooked lasagna noodles
1 26 oz. jar spaghetti sauce
2 tsp. garlic minced
1 c. fat free mozzarella cheese
1 c. non-fat ricotta or cottage cheese
1 c. part skim mozzarella cheese
½ cup egg substitute
INSTRUCTIONS:
Combine vegetable with garlic and cook until tender. Drain; Coat a nonstick pan with cooking spray. Place over medium heat and sauté mushrooms, zucchini and onion about 5 minutes. Add carrots; cook 3 minutes more. Stir in cottage cheese, egg substitute, Parmesan cheese and parsley. Arrange 3 lasagna noodles in a single layer in a 13x9 inch pan. Top with 1/3 of the cheese. Repeat layers, cover with foil and bake @350 * for 50 minutes. Remove foil and bake 10 minutes more. Let stand 15 minutes before serving.
Ingredients:
16 oz. broccoli
16 oz cauliflower
2 TBS. Parmesan cheese
2 TBS. fresh parsley chopped
1 cup onion chopped
2 medium zucchini sliced
1 cup sliced mushrooms
9 cooked lasagna noodles
1 26 oz. jar spaghetti sauce
2 tsp. garlic minced
1 c. fat free mozzarella cheese
1 c. non-fat ricotta or cottage cheese
1 c. part skim mozzarella cheese
½ cup egg substitute
INSTRUCTIONS:
Combine vegetable with garlic and cook until tender. Drain; Coat a nonstick pan with cooking spray. Place over medium heat and sauté mushrooms, zucchini and onion about 5 minutes. Add carrots; cook 3 minutes more. Stir in cottage cheese, egg substitute, Parmesan cheese and parsley. Arrange 3 lasagna noodles in a single layer in a 13x9 inch pan. Top with 1/3 of the cheese. Repeat layers, cover with foil and bake @350 * for 50 minutes. Remove foil and bake 10 minutes more. Let stand 15 minutes before serving.
Thursday, October 9, 2008
TACO SOUP
TACO SOUP
1 lb. ground beef (cooked)
1 large onion chopped
1 large can kidney beans
1 can fat free refried beans
1 16 oz. can of corn
1 16 oz. can chopped tomatoes
1 15 oz. can tomato sauce
1 ½ can water
1 4 ½ oz can green chilies
1 pkg. taco seasoning
1 pkg. Hidden Valley Ranch mix (not buttermilk)
In a frying pan brown hamburger with onion. In a large pot add remaining ingredients. Stir in cooked meat. Bring to a boil then simmer for at least 15 minutes. (Do not drain cans) 1 cup=2 pts
1 lb. ground beef (cooked)
1 large onion chopped
1 large can kidney beans
1 can fat free refried beans
1 16 oz. can of corn
1 16 oz. can chopped tomatoes
1 15 oz. can tomato sauce
1 ½ can water
1 4 ½ oz can green chilies
1 pkg. taco seasoning
1 pkg. Hidden Valley Ranch mix (not buttermilk)
In a frying pan brown hamburger with onion. In a large pot add remaining ingredients. Stir in cooked meat. Bring to a boil then simmer for at least 15 minutes. (Do not drain cans) 1 cup=2 pts
ANGLE FRUIT CAKE
ANGLE FRUIT CAKE
1 pkg. angel food cake mix
1 20 oz can crushed pineapple
Mix together and pour into 9x13 pan. Bake @ 350 * for 30 to 40 minutes. Place pan upside down until cool. Makes 12 serving 3 pts.
1 pkg. angel food cake mix
1 20 oz can crushed pineapple
Mix together and pour into 9x13 pan. Bake @ 350 * for 30 to 40 minutes. Place pan upside down until cool. Makes 12 serving 3 pts.
SEVEN CAN SOUP
SEVEN CAN SOUP
2 cans ranch style beans
2 cans corn
2 can minestrone
1 can diced tomatoes
Dump all undrained cans into a pot and simmer until heated makes 10 servings a 2 pts per serving
2 cans ranch style beans
2 cans corn
2 can minestrone
1 can diced tomatoes
Dump all undrained cans into a pot and simmer until heated makes 10 servings a 2 pts per serving
CHICKEN TORTILLA SOUP
CHICKEN TORTILLA SOUP
( I just made this tonight It was great.)
6 -8 cups of water
2 tsp. chicken bouillon
1 lb boneless skinless chicken breast (cooked and chopped)
1 can 98% fat free Cream of Chicken soup
1 can stewed tomatoes Mexican style
1 c. skim milk
12 oz light Velveeta cheese ( I used regular, the store did not have light, I figured out the points using regular cheese not light, if you use light, it might lower the points)
2 cans black beans
1 onion chopped
1 tsp. garlic powder
1 tsp. salt
½ tsp. black pepper
1 TBS. corn starch mixed in 1/4 cup of cold water ( to thicken soup)
3 flour tortillas torn into small pieces. (Opt.) ( I did not use these, I crumbled tortilla chips over the top when I served the soup)
Bring to boil water and add all ingredients except tortillas. Boil 10 minutes. The add tortillas boil until tortillas are soft. (If not using tortillas then boil 10 min; turn heat to simmer for a while.) Serve with tortilla chips, cilantro, cheese, and fresh limes. (1 cup = 4 pts)
I did not count the tortillas when I figured out the points, because I did not use them. Also the tortilla chips, and whatever else you top it with will be extra points.
( I just made this tonight It was great.)
6 -8 cups of water
2 tsp. chicken bouillon
1 lb boneless skinless chicken breast (cooked and chopped)
1 can 98% fat free Cream of Chicken soup
1 can stewed tomatoes Mexican style
1 c. skim milk
12 oz light Velveeta cheese ( I used regular, the store did not have light, I figured out the points using regular cheese not light, if you use light, it might lower the points)
2 cans black beans
1 onion chopped
1 tsp. garlic powder
1 tsp. salt
½ tsp. black pepper
1 TBS. corn starch mixed in 1/4 cup of cold water ( to thicken soup)
3 flour tortillas torn into small pieces. (Opt.) ( I did not use these, I crumbled tortilla chips over the top when I served the soup)
Bring to boil water and add all ingredients except tortillas. Boil 10 minutes. The add tortillas boil until tortillas are soft. (If not using tortillas then boil 10 min; turn heat to simmer for a while.) Serve with tortilla chips, cilantro, cheese, and fresh limes. (1 cup = 4 pts)
I did not count the tortillas when I figured out the points, because I did not use them. Also the tortilla chips, and whatever else you top it with will be extra points.
FROZEN FRUIT SALAD
FROZEN FRUIT SALAD
Cream together
2 8 oz. packages fat free cream cheese
½ c. sugar
Add to mixture
2 bananas sliced
1 can crushed pineapple (drained)
Frozen or fresh fruit sliced (raspberries, strawberries, mangos, peaches, or a mix of any fruit combined) (I mostly use just strawberries)
2 small containers fat free COOL WHIP (must use this brand or it will not set up)
Stir all together and freeze. Remove from freezer about ½ hour before serving. Scoop out and enjoy. (Makes about 16 servings, 2 pts for 1 cup)
Cream together
2 8 oz. packages fat free cream cheese
½ c. sugar
Add to mixture
2 bananas sliced
1 can crushed pineapple (drained)
Frozen or fresh fruit sliced (raspberries, strawberries, mangos, peaches, or a mix of any fruit combined) (I mostly use just strawberries)
2 small containers fat free COOL WHIP (must use this brand or it will not set up)
Stir all together and freeze. Remove from freezer about ½ hour before serving. Scoop out and enjoy. (Makes about 16 servings, 2 pts for 1 cup)
VEGETABLE CHILI
VEGETABLE CHILI
1 lb. hamburger cooked
3 c. water
2 c. diced zucchini
1 14 oz. can kidney beans
1 14 oz. can pinto beans
2 14 oz. cans diced tomatoes
1/3 c. tomato paste
1 c. chopped onion
¾ c. diced carrots
1 tsp. chili powder
¾ tsp. dried oregano
¼ tsp. pepper
1-2 TBS. minced garlic
¾ tsp. salt
½ tsp. ground cumin
Combine all ingredients in a large pot. Bring to a boil, reduce heat and simmer for at least 1 hour. It’s better if cooked for 3 hours.
(Opt. 2 c. sliced mushrooms, ½ c. green peppers) (1 ½ cups = 3 pts)
1 lb. hamburger cooked
3 c. water
2 c. diced zucchini
1 14 oz. can kidney beans
1 14 oz. can pinto beans
2 14 oz. cans diced tomatoes
1/3 c. tomato paste
1 c. chopped onion
¾ c. diced carrots
1 tsp. chili powder
¾ tsp. dried oregano
¼ tsp. pepper
1-2 TBS. minced garlic
¾ tsp. salt
½ tsp. ground cumin
Combine all ingredients in a large pot. Bring to a boil, reduce heat and simmer for at least 1 hour. It’s better if cooked for 3 hours.
(Opt. 2 c. sliced mushrooms, ½ c. green peppers) (1 ½ cups = 3 pts)
CHICKEN TACO SOUP
CHICKEN TACO SOUP
2 cans chicken broth
1 can canelli beans
2 cloves garlic
1 tsp. cumin
2 cups cooked chicken diced
1 28 oz. can crush tomatoes
1 cup frozen corn
1 red pepper chopped fine
Mix all together in a large pot bring to a boil then reduce heat. Let simmer for a while
Garnish with: slice of lime, cilantro, fat free sour cream, and shredded cheese, tortilla chips
2 cans chicken broth
1 can canelli beans
2 cloves garlic
1 tsp. cumin
2 cups cooked chicken diced
1 28 oz. can crush tomatoes
1 cup frozen corn
1 red pepper chopped fine
Mix all together in a large pot bring to a boil then reduce heat. Let simmer for a while
Garnish with: slice of lime, cilantro, fat free sour cream, and shredded cheese, tortilla chips
BEST SOUP EVER
BEST SOUP EVER
1 28 oz. can diced tomatoes
1 16 oz. can of corn
1 16 oz. can of black bean, kidney bean, or white beans
1 40 oz. can of green chilies
1 large onion diced
3 carrots diced
1 red bell pepper diced
½ head of cabbage diced (big chunks)
5 stalks celery diced (use celery leaves also)
5 baby red potatoes diced
1 yellow crookneck squash diced
1 head cilantro chopped
3 large vegetable bouillon cubes (can use chicken or beef, use 6)
1 TBS. curry powder (yellow)
Salt and pepper to taste
3 TBS. olive oil
In a large pot combine everything and fill with water 1 inch above ingredients. Boil until potatoes are tender.
Makes 10 large servings
1 28 oz. can diced tomatoes
1 16 oz. can of corn
1 16 oz. can of black bean, kidney bean, or white beans
1 40 oz. can of green chilies
1 large onion diced
3 carrots diced
1 red bell pepper diced
½ head of cabbage diced (big chunks)
5 stalks celery diced (use celery leaves also)
5 baby red potatoes diced
1 yellow crookneck squash diced
1 head cilantro chopped
3 large vegetable bouillon cubes (can use chicken or beef, use 6)
1 TBS. curry powder (yellow)
Salt and pepper to taste
3 TBS. olive oil
In a large pot combine everything and fill with water 1 inch above ingredients. Boil until potatoes are tender.
Makes 10 large servings
PUMPKIN COOKIES
PUMPKIN COOKIES
1 can pumpkin (small)
1 spice cake mix
1 c. mini chocolate chips
Mix all together bake @ 350 * for 10 min.
1 can pumpkin (small)
1 spice cake mix
1 c. mini chocolate chips
Mix all together bake @ 350 * for 10 min.
BLACK BEAN SALSA
BLACK BEAN SALSA
2 cans black beans drained
2 ½ c. frozen corn
2 bell peppers (use different colors for variety)
½ c red onion diced
½ c. fresh cilantro chopped
1 c. Fat Free sour cream
½ c. fat free mayonnaise
4 TBS red wine vinegar
2 tsp. cumin
1/8 tsp. pepper
2 tsp. garlic powder
2 tsp. chili powder
½ tsp. salt
Mix all together and refrigerate over night
Serve with baked Tostitos scoop
(May substitute regular sour cream and mayonnaise.)
2 cans black beans drained
2 ½ c. frozen corn
2 bell peppers (use different colors for variety)
½ c red onion diced
½ c. fresh cilantro chopped
1 c. Fat Free sour cream
½ c. fat free mayonnaise
4 TBS red wine vinegar
2 tsp. cumin
1/8 tsp. pepper
2 tsp. garlic powder
2 tsp. chili powder
½ tsp. salt
Mix all together and refrigerate over night
Serve with baked Tostitos scoop
(May substitute regular sour cream and mayonnaise.)
Monday, October 6, 2008
PUMPKIN BREAD
Pumpkin Bread
3 1/2 cups flour
3 cups sugar
1 tsp. vanilla
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking soda
2/3 cup water
4 eggs
1 cup oil
2 cups mashed pumpkin
mix well, grease and flour bread pans, pour mixture into pans bake @ 350 for 40-50 min.
3 1/2 cups flour
3 cups sugar
1 tsp. vanilla
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking soda
2/3 cup water
4 eggs
1 cup oil
2 cups mashed pumpkin
mix well, grease and flour bread pans, pour mixture into pans bake @ 350 for 40-50 min.
Sunday, October 5, 2008
FETTUCINE ALFREDO
Olive Garden Fettucine Alfredo
8 ounces Cream cheese −− cut in bits
3/4 cup Parmesan cheese −− grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettuccine; cook −− drain
In large saucepan combine cream cheese, Parmesan, butter and
milk, stirring constantly until smooth. Toss pasta lightly with
sauce, coating well. Leftovers freeze well.
8 ounces Cream cheese −− cut in bits
3/4 cup Parmesan cheese −− grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettuccine; cook −− drain
In large saucepan combine cream cheese, Parmesan, butter and
milk, stirring constantly until smooth. Toss pasta lightly with
sauce, coating well. Leftovers freeze well.
PEANUT BUTTER BARS
PEANUT BUTTER BARS
1 c. butter
2/3 c. sugar
1 c. brown sugar
2 eggs
1 ½ c. peanut butter
1 c. flour
1 c. oatmeal
¼ tsp. baking soda
½ tsp. salt
1 ½ tsp vanilla
Mix all together and press in a sheet cake pan. Bake @ 350 * for 20 min. cool.
Spread
1 cup peanut butter then
1 cup or 1 pkg. of milk chocolate frosting on top.
1 c. butter
2/3 c. sugar
1 c. brown sugar
2 eggs
1 ½ c. peanut butter
1 c. flour
1 c. oatmeal
¼ tsp. baking soda
½ tsp. salt
1 ½ tsp vanilla
Mix all together and press in a sheet cake pan. Bake @ 350 * for 20 min. cool.
Spread
1 cup peanut butter then
1 cup or 1 pkg. of milk chocolate frosting on top.
PUMPKIN SHEET CAKE
PUMPKIN SHEET CAKE
2 c. sugar
1 ½ c oil
4 eggs
2 c. pumpkin
2 c. flour
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. salt
Mix well, Bake @ 375* for 30 minutes.
FROSTING
1 8 oz. pkg. cream cheese
1 cube butter
1 tsp. vanilla
1 lb. powdered sugar
2 c. sugar
1 ½ c oil
4 eggs
2 c. pumpkin
2 c. flour
2 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. salt
Mix well, Bake @ 375* for 30 minutes.
FROSTING
1 8 oz. pkg. cream cheese
1 cube butter
1 tsp. vanilla
1 lb. powdered sugar
POTATO AND CROUTON CASSEROLE
POTATO AND CROUTON CASSEROLE
5-6 potatoes (boiled and cubed) Red potatoes are best.
Veggie’s of choice (peas, carrots, broccoli, cauliflower)
Heat oven to 350*
In a small sauce pan heat
1 8oz pkg. cream cheese
1 can cream of chicken
3 – 4 TBS. sour cream
Heat only until all mixed and creamy. Add all ingredients in a 9x13 casserole pan
Spread croutons or dry stuffing on top
Bake for 25 minutes uncovered.
5-6 potatoes (boiled and cubed) Red potatoes are best.
Veggie’s of choice (peas, carrots, broccoli, cauliflower)
Heat oven to 350*
In a small sauce pan heat
1 8oz pkg. cream cheese
1 can cream of chicken
3 – 4 TBS. sour cream
Heat only until all mixed and creamy. Add all ingredients in a 9x13 casserole pan
Spread croutons or dry stuffing on top
Bake for 25 minutes uncovered.
PORK ROAST
PORK ROAST
Cook a pork roast, any size, @ 200 * overnight in a covered pan. (10 hours) Do not add water. Take Roast out of oven and shred with a fork. Put in a Crock Pot on medium for 4 hours. Add any BBQ sauce. Or Add 1 16 oz. jar green salsa, ¼ tsp. garlic powder, 4 TBS. flower, 3 tsp. salt 1 tsp. cumin. With this you can make shredded beef tacos, enchiladas or burritos.
Cook a pork roast, any size, @ 200 * overnight in a covered pan. (10 hours) Do not add water. Take Roast out of oven and shred with a fork. Put in a Crock Pot on medium for 4 hours. Add any BBQ sauce. Or Add 1 16 oz. jar green salsa, ¼ tsp. garlic powder, 4 TBS. flower, 3 tsp. salt 1 tsp. cumin. With this you can make shredded beef tacos, enchiladas or burritos.
PEANUT BUTTER COOKIES
PEANUT BUTTER COOKIES
½ c. shortening
½ c butter
1 ¼ c. brown sugar
1 ¼ c. sugar
1 c. peanut butter
Cream together, then add
2 tsp. vanilla
3 eggs
1 tsp. baking soda
1 tsp. baking powder
2 ¼ to 2 ½ c. flour
Mix well, add
1 pkg. peanut butter chip or a mix of peanut butter chocolate chips
Bake@350* for 12 – 15 minutes
½ c. shortening
½ c butter
1 ¼ c. brown sugar
1 ¼ c. sugar
1 c. peanut butter
Cream together, then add
2 tsp. vanilla
3 eggs
1 tsp. baking soda
1 tsp. baking powder
2 ¼ to 2 ½ c. flour
Mix well, add
1 pkg. peanut butter chip or a mix of peanut butter chocolate chips
Bake@350* for 12 – 15 minutes
PLAY DOUGH
PLAY DOUGH
1 c. flour
½ c. salt
1 tsp. cream of tarter (heaping)
1 tsp. oil
1 c. water
Food coloring
Cook over heat until forms a ball and is not sticky. Divide into balls and kneed in choice of color(s). Keep in plastic bags, Refrigerate
1 c. flour
½ c. salt
1 tsp. cream of tarter (heaping)
1 tsp. oil
1 c. water
Food coloring
Cook over heat until forms a ball and is not sticky. Divide into balls and kneed in choice of color(s). Keep in plastic bags, Refrigerate
POTATO SALAD
POTATO SALAD
12 potatoes boiled and cut up
12 eggs
½ to 1 onion chopped
Salt /black pepper/paprika to taste
Mix together and set aside to cool,
1 c. miracle whip
½ c. mayonnaise
Squirt of mustard (just for flavor and taste)
¼ c. milk
Mix in separate small bowl then fold into potatoes and eggs
Opt.
Pickles chopped
Olives chopped
Celery chopped
12 potatoes boiled and cut up
12 eggs
½ to 1 onion chopped
Salt /black pepper/paprika to taste
Mix together and set aside to cool,
1 c. miracle whip
½ c. mayonnaise
Squirt of mustard (just for flavor and taste)
¼ c. milk
Mix in separate small bowl then fold into potatoes and eggs
Opt.
Pickles chopped
Olives chopped
Celery chopped
BROCCOLI SALAD
BROCCOLI SALAD
1 head chopped broccoli flowerets
½ c. chopped red onion
½ c. craisins
10-12 slices bacon cooked and crumbled
Dressing
1 c. mayonnaise
2 TBS. red wine vinegar
¼ c. sugar
Mix dressing and toss with salad
1 head chopped broccoli flowerets
½ c. chopped red onion
½ c. craisins
10-12 slices bacon cooked and crumbled
Dressing
1 c. mayonnaise
2 TBS. red wine vinegar
¼ c. sugar
Mix dressing and toss with salad
ORANGE JULIUS
ORANGE JULIUS
1 small can frozen orange juice (concentrate)
½ c. sugar
1 tsp. vanilla
1 c. milk
1 c. water
1 tray ice cubes
In a blender place all ingredients above, and mix until ice is pureed.
1 small can frozen orange juice (concentrate)
½ c. sugar
1 tsp. vanilla
1 c. milk
1 c. water
1 tray ice cubes
In a blender place all ingredients above, and mix until ice is pureed.
HIBACHI CHICKEN
HIBACHI CHICKEN
Chicken Breasts (as many as needed)
1/3 c. Kikoman soy sauce
2 slices fresh ginger
5 TBS. sugar
5 tsp. Japanese rice vinegar
1 2/3 c. water
3-4 tsp. cornstarch
Mix soy, ginger, vinegar, and water and bring to a boil. Reduce heat and allow to simmer 4-5 minutes. Remove ginger slices. Add cornstarch mixed with water to thicken. Add chicken and allow to marinate, the longer the better. Cook chicken however desired. (BBQ, or Bake it)
Chicken Breasts (as many as needed)
1/3 c. Kikoman soy sauce
2 slices fresh ginger
5 TBS. sugar
5 tsp. Japanese rice vinegar
1 2/3 c. water
3-4 tsp. cornstarch
Mix soy, ginger, vinegar, and water and bring to a boil. Reduce heat and allow to simmer 4-5 minutes. Remove ginger slices. Add cornstarch mixed with water to thicken. Add chicken and allow to marinate, the longer the better. Cook chicken however desired. (BBQ, or Bake it)
CORN BREAD
CORN BREAD
(Marie Calendar’s)
2 c. corn meal
1 c. flour
2 TBS. sugar
1 TBS. baking powder
1 tsp. salt
1/3 c. shortening
1 egg
1 c. milk
½ c. yellow cake mix (any brand), mixed according to directions.
Combine dry ingredients except cake mix. Cut in shortening. Mix in egg and milk. Mix and set aside. Fold yellow cake batter into bread batter and bake in 9x13 inch pan (greased). Bake at 400* for 30 minutes or until bread shrinks from edge of pan. (Tip, use the other ½ of cake mix, because you have to mix it up, to make cup cakes.)
(Marie Calendar’s)
2 c. corn meal
1 c. flour
2 TBS. sugar
1 TBS. baking powder
1 tsp. salt
1/3 c. shortening
1 egg
1 c. milk
½ c. yellow cake mix (any brand), mixed according to directions.
Combine dry ingredients except cake mix. Cut in shortening. Mix in egg and milk. Mix and set aside. Fold yellow cake batter into bread batter and bake in 9x13 inch pan (greased). Bake at 400* for 30 minutes or until bread shrinks from edge of pan. (Tip, use the other ½ of cake mix, because you have to mix it up, to make cup cakes.)
Saturday, October 4, 2008
HOT FUDGE TOPPING
HOT FUDGE TOPPING
(best ever)
2 c. sugar
½ c. cocoa
½ c. butter
1 can evaporated milk
1 tsp. vanilla
Stir cocoa, sugar, and butter over low heat until mixed. Add milk; bring to boil for 4 minutes stirring constantly. Remove from heat and add vanilla. Serve warm over ice cream.
(best ever)
2 c. sugar
½ c. cocoa
½ c. butter
1 can evaporated milk
1 tsp. vanilla
Stir cocoa, sugar, and butter over low heat until mixed. Add milk; bring to boil for 4 minutes stirring constantly. Remove from heat and add vanilla. Serve warm over ice cream.
LAYERED MEXICAN CHICKEN LASAGNA
LAYERED MEXICAN CHICKEN LASAGNA
2 lbs. uncooked boneless skinless chicken breast
30 oz. canned black beans, rinsed and drained
3 c. fat free sour cream (I reduced to 1 ½ c.)
2 c. shredded reduced-fat Mexican-style cheese, divided
8 oz. chopped green chilies, two 4-oz. cans
2 tsp. ground cumin
1 tsp black pepper
12 medium corn tortillas cut into 2-inch strips
1 c. salsa (mild, medium, or hot)
INSTRUCTIONS
1. Preheat oven to 350*. Coat lasagna pan with cooking spray
2. Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.
3. Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper, mix well and set aside.
4. Arrange half of tortillas in bottom of pan, overlapping pieces to cover surface. Top tortillas with half chicken mixture, layer with remaining tortillas and the top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
5. Bake intil filling and bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.
12 servings
6 points per serving (with recipe as is, and not the reduced sour cream)
2 lbs. uncooked boneless skinless chicken breast
30 oz. canned black beans, rinsed and drained
3 c. fat free sour cream (I reduced to 1 ½ c.)
2 c. shredded reduced-fat Mexican-style cheese, divided
8 oz. chopped green chilies, two 4-oz. cans
2 tsp. ground cumin
1 tsp black pepper
12 medium corn tortillas cut into 2-inch strips
1 c. salsa (mild, medium, or hot)
INSTRUCTIONS
1. Preheat oven to 350*. Coat lasagna pan with cooking spray
2. Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.
3. Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper, mix well and set aside.
4. Arrange half of tortillas in bottom of pan, overlapping pieces to cover surface. Top tortillas with half chicken mixture, layer with remaining tortillas and the top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
5. Bake intil filling and bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.
12 servings
6 points per serving (with recipe as is, and not the reduced sour cream)
Friday, October 3, 2008
CHOCOLATE CHIP COOKIES (Jills)
CHOCOLATE CHIP COOKIES
(JILLS)
1 ½ c sugar
1 ½ c brown
4 eggs
2 c. shortening
Cream together, then add
1 TBS. water
2 tsp. vanilla
2 tsp. soda
5 c. flour
Chocolate chips
Nuts (opt.)
Bake @ 375* for 9 – 10 minutes
(JILLS)
1 ½ c sugar
1 ½ c brown
4 eggs
2 c. shortening
Cream together, then add
1 TBS. water
2 tsp. vanilla
2 tsp. soda
5 c. flour
Chocolate chips
Nuts (opt.)
Bake @ 375* for 9 – 10 minutes
CHICKEN CASSEROLE
CHICKEN CASSEROLE
1 c. celery chopped
1 c. cooked chicken cubed
1 c. Chinese noodles
¼ c. green noodles
½ c cashew nuts
1 can cream of mushroom soup diluted with
½ c. water
Mix all ingredients together except for noodles. Spread noodles on top. Cover with foil and bake in 9 x 13 casserole dish @ 325* for 25 min
1 c. celery chopped
1 c. cooked chicken cubed
1 c. Chinese noodles
¼ c. green noodles
½ c cashew nuts
1 can cream of mushroom soup diluted with
½ c. water
Mix all ingredients together except for noodles. Spread noodles on top. Cover with foil and bake in 9 x 13 casserole dish @ 325* for 25 min
BROCCOLI CHICKEN WITH CREAM CHEESE SAUCE
BROCCOLI CHICKEN WITH CREAM CHEESE SAUCE
2 10 oz pkgs. Broccoli cooked and drained
2 c. chicken cooked and cubed
Layer broccoli and chicken in a 9 X 13 dish, then blend together
1 can cream of chicken soup
1 tsp. lemon juice
¼ to 1/2 c. cream cheese
Pour sauce over chicken, then sprinkle
½ c breadcrumbs mixed with
2 TBS. butter
½ c. cheese (grated)
Bake @ 350 * for 25 minutes. Cover with foil
2 10 oz pkgs. Broccoli cooked and drained
2 c. chicken cooked and cubed
Layer broccoli and chicken in a 9 X 13 dish, then blend together
1 can cream of chicken soup
1 tsp. lemon juice
¼ to 1/2 c. cream cheese
Pour sauce over chicken, then sprinkle
½ c breadcrumbs mixed with
2 TBS. butter
½ c. cheese (grated)
Bake @ 350 * for 25 minutes. Cover with foil
MEXICAN CHEESE FONDUE
MEXICAN CHEESE FONDUE
1 lb. velveta cheese
1 28 oz. can diced stewed tomatoes
1 4 oz. can diced green chilies
1 – 2 tsp. onion salt
Heat in crock-pot until melted. Serve with chips
1 lb. velveta cheese
1 28 oz. can diced stewed tomatoes
1 4 oz. can diced green chilies
1 – 2 tsp. onion salt
Heat in crock-pot until melted. Serve with chips
CHICKEN NOODLE SOUP
Chicken Noodle Soup
5-7 c. water
2-4 celery stocks chopped
1 onion chopped
2 chicken bouillon cubes
Carrots (as many as needed) about 1 lb
Bring to boil then set heat to simmer
Add
1-2 lbs of cooked chicken chopped
1 pkg. egg noodles
2 cans of chicken gravy
OR
2pks. Chicken gravy mix (mix in a cup of cold water to dissolve)
Add more water if needed
Salt and pepper to taste
5-7 c. water
2-4 celery stocks chopped
1 onion chopped
2 chicken bouillon cubes
Carrots (as many as needed) about 1 lb
Bring to boil then set heat to simmer
Add
1-2 lbs of cooked chicken chopped
1 pkg. egg noodles
2 cans of chicken gravy
OR
2pks. Chicken gravy mix (mix in a cup of cold water to dissolve)
Add more water if needed
Salt and pepper to taste
CARROT CAKE
CARROT CAKE
4 eggs
2 c. sugar
1 ½ c. oil
Mix well, then add
2 c. flour
2 tsp. soda
1 tsp. salt
Alternate flour mixture and
3 c. shredded carrots into we mixture. Mix well add
1 TBS. vanilla
Bake @ 325 * for 30 – 40 minutes. (3 8” cake pans, or cookie sheet)
FROSTING
¾ c. butter
6 oz. cream cheese
Melt, then add
1 lb. (3 ½ c.) powdered sugar, sprinkle with chopped nuts
4 eggs
2 c. sugar
1 ½ c. oil
Mix well, then add
2 c. flour
2 tsp. soda
1 tsp. salt
Alternate flour mixture and
3 c. shredded carrots into we mixture. Mix well add
1 TBS. vanilla
Bake @ 325 * for 30 – 40 minutes. (3 8” cake pans, or cookie sheet)
FROSTING
¾ c. butter
6 oz. cream cheese
Melt, then add
1 lb. (3 ½ c.) powdered sugar, sprinkle with chopped nuts
CHILI AND CORN CHIPS CASSEROLE
CHILI –N- CORN CHIPS CASSEROLE
1 6 oz. pkg. corn chips
2 c. grated cheese
1 can chili con carne
1 8 oz can tomato sauce
1 c. sour cream
1 onion chopped
(save ½ of the chips and cheese)
Combine ½ of the chips and cheese with tomato sauce and onions put in 1 ½ quart casserole dish.
Bake @ 375* for 20 min covered. Remove foil and
Spread sour cream on top and the other half of cheese and chips bake uncovered for 5 more minutes.
1 6 oz. pkg. corn chips
2 c. grated cheese
1 can chili con carne
1 8 oz can tomato sauce
1 c. sour cream
1 onion chopped
(save ½ of the chips and cheese)
Combine ½ of the chips and cheese with tomato sauce and onions put in 1 ½ quart casserole dish.
Bake @ 375* for 20 min covered. Remove foil and
Spread sour cream on top and the other half of cheese and chips bake uncovered for 5 more minutes.
CHOCOLATE CHIP COOKIES
CHOCOLATE CHIP COOKIES
(JILL'S)
1 ½ c sugar
1 ½ c brown
4 eggs
2 c. shortening
Cream together, then add
1 TBS. water
2 tsp. vanilla
2 tsp. soda
5 c. flour
chocolate chips
nuts (opt.)
Bake @ 375* for 9 – 10 minutes
(JILL'S)
1 ½ c sugar
1 ½ c brown
4 eggs
2 c. shortening
Cream together, then add
1 TBS. water
2 tsp. vanilla
2 tsp. soda
5 c. flour
chocolate chips
nuts (opt.)
Bake @ 375* for 9 – 10 minutes
CHOCOLATE CHIP COOKIES
CHOCOLATE CHIP COOKIES
(JOY’S)
¾ c. shortening (Butter flavor)
¾ c. butter
1 c. dark brown sugar
1 c. light brown sugar
½ c. sugar
Cream together then add
2 TBS vanilla
3 eggs
½ tsp. salt
½ tsp. baking soda
4 c. flour
Chocolate chips
Nuts (opt.)
Bake @ 350* 14 min. Let set on cookie sheet until completely cooled.
(JOY’S)
¾ c. shortening (Butter flavor)
¾ c. butter
1 c. dark brown sugar
1 c. light brown sugar
½ c. sugar
Cream together then add
2 TBS vanilla
3 eggs
½ tsp. salt
½ tsp. baking soda
4 c. flour
Chocolate chips
Nuts (opt.)
Bake @ 350* 14 min. Let set on cookie sheet until completely cooled.
BEST EVER CHILI
BEST EVER CHILI
3 c. pinto beans
4 onions, chopped
28 oz. can whole tomatoes
2 lbs. ground beef (lean)
2 pkgs. McCormick chili seasoning
1 TBS salt
Wash beans. Soak in a big pot overnight (fill pot full of water). Drain, Put in pot with 6 cups water. Bring to boil. Simmer and cook till tender. About 2 hours. Fry meat and onions until brown. Add the seasonings, tomatoes, and drained beans to the meat mixture. Simmer for about an hour. (or longer) makes 12 servings
3 c. pinto beans
4 onions, chopped
28 oz. can whole tomatoes
2 lbs. ground beef (lean)
2 pkgs. McCormick chili seasoning
1 TBS salt
Wash beans. Soak in a big pot overnight (fill pot full of water). Drain, Put in pot with 6 cups water. Bring to boil. Simmer and cook till tender. About 2 hours. Fry meat and onions until brown. Add the seasonings, tomatoes, and drained beans to the meat mixture. Simmer for about an hour. (or longer) makes 12 servings
CHICKEN PILAF
CHICKEN PILAF
1 can cream of chicken soup
1 can cream of mushroom soup
3 c. boiling water
½ envelope dried onion soup
1 can green chili’s diced
2 c. Instant rice
2 T. chopped pimiento
4-6 chicken breast cut up
In a 9 x 13 pan combine all ingredients except chicken. Mix well and place chicken on top. Salt and Pepper to taste. Cover with foil. Bake @ 350* for 1 ½ hours.
1 can cream of chicken soup
1 can cream of mushroom soup
3 c. boiling water
½ envelope dried onion soup
1 can green chili’s diced
2 c. Instant rice
2 T. chopped pimiento
4-6 chicken breast cut up
In a 9 x 13 pan combine all ingredients except chicken. Mix well and place chicken on top. Salt and Pepper to taste. Cover with foil. Bake @ 350* for 1 ½ hours.
FRUIT SALSA & CINNAMON CHIPS
Fruit Salsa & Cinnamon chips
INGREDIENTS:2 kiwis, peeled and diced
2 Golden Delicious apples -
peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves,
any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
DIRECTIONS:
1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.
NO BAKE PEANUT BUTTER PIE (Lisa)
No Bake Peanut Butter Pie (makes 2 pies)
INGREDIENTS:1 small pkg. instant choc. Pudding
1 C. whipped topping
1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping,
thawed
2 (9 inch) prepared graham cracker crusts
DIRECTIONS:
1. Mix Chocolate pudding according to package for pie filling. Fold in 1 C. whipped topping. Spread half into each pie pan.
2. Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
3. Spoon over chocolate mixture; cover, and freeze until firm. Top with chocolate curls and chocolate sauce, if desired.
BLACK BOTTOM CAKE (Lisa)
Black Bottom Cake
Ingredients:Filling:
8 oz. cream cheese (softened)
1 egg
1/3 c. sugar
1/8 t. salt
1 c. chocolate chips
Cake:
1 1/2 c. flour
1 c. sugar
1 t. baking soda
1/4 c. cocoa
1/2 t. salt
1 c. water
1/3 c. oil
1 T. vinegar
1 t. vanilla
Mix cream cheese, egg, sugar & salt in small bowl. Beat well & stir in chocolate chips.
In a large bowl, beat all remaining ingredients for the cake until well blended. Pour chocolate mixture into a greased & floured 9x13 pan.
Top with heaping Tablespoons of cream cheese mixture. Bake at 350 degrees for 25-30 minutes, or until a toothpick comes out clean.
To double the recipe- double the ingredients & bake in a 10x15x1 baking sheet at 350 for 30-35 minutes.
NO BAKE COOKIES
No Bake Cookies
2 c. sugar3 T. cocoa
1/2 c. milk
1/2 c. peanut butter
1/2 c. butter
1 t. vanilla
2 c. quick oats
1 c. chopped nuts (optional)
Mix sugar & cocoa in saucepan, add milk. Mix well & boil 3 minutes. Remove from heat & add peanut butter, butter, vanilla & oats.
Mix well for a couple of minutes & drop by spoonfuls on wax paper. Store in air tight container.
GOLDEN SWEET CORNBREAD
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan. Bake for 25 minutes or until golden brown.
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan. Bake for 25 minutes or until golden brown.
RASPBERRY CRISP (Lisa)
Raspberry Crisp
Ingredients
4 c. fresh raspberries,divided
3/4 c. sugar
2 T. cornstarch
1 3/4 c. quick oats
1 c. flour
1 c. packed brown sugar
1/2 t. baking soda
1/2 c. cold butter
Crush 1 c. of raspberries. Add enough water to measure 1 c. In a saucepan, combine sugar & cornstarch. Stir in raspberry mixture. Bring to a boil. Cook & stir for 2 minutes or until thickened. Remove from the heat & stir in remaining raspberries. Cool. In a bowl, combine oats, flour, brown sugar & baking soda. Cut in butter until mixture resembles coarse crumbs. Press half of the crumbs into a greased 9x9 pan. Spread with cooled berry mixture. Sprinkle with remaining crumbs. Bake at 350 degrees for 25-30 minutes or until top is lightly browned. Serve warm with ice cream or whipped cream. Yield: 8 servings
Ingredients
4 c. fresh raspberries,divided
3/4 c. sugar
2 T. cornstarch
1 3/4 c. quick oats
1 c. flour
1 c. packed brown sugar
1/2 t. baking soda
1/2 c. cold butter
Crush 1 c. of raspberries. Add enough water to measure 1 c. In a saucepan, combine sugar & cornstarch. Stir in raspberry mixture. Bring to a boil. Cook & stir for 2 minutes or until thickened. Remove from the heat & stir in remaining raspberries. Cool. In a bowl, combine oats, flour, brown sugar & baking soda. Cut in butter until mixture resembles coarse crumbs. Press half of the crumbs into a greased 9x9 pan. Spread with cooled berry mixture. Sprinkle with remaining crumbs. Bake at 350 degrees for 25-30 minutes or until top is lightly browned. Serve warm with ice cream or whipped cream. Yield: 8 servings
SWEET & SOUR MEATBALL (Lisa)
Sweet & Sour Meatballs
1 1/2 lbs. ground beef
2/3 c. saltine crackers,crushed
1 egg
1/3 c. dry onion
1 1/4 t. ginger
1 1/2 t. salt
1/4 c. milk
1 T. oil
Sauce:
1 26 oz. can pineapple chunks
2 T. cornstarch
1/2 c. brown sugar
1/3 c. vinegar
1 T. soy sauce
Mix beef, crumbs, egg, onion, ginger, salt & milk.
Shape into small balls. Heat skillet to medium heat, add oil then meatballs. Cook until done.
Remove meatballs from skillet & pour off fat.
Drain pineapple & save juice. Set aside. In skillet, mix cornstarch & brown sugar. Add juice, vinegar & soy sauce. Cook over med. heat until mixture boils & thickens. Add meatballs & pineapple chunks. Reduce heat & simmer 5 minutes. Serve over rice.
1 1/2 lbs. ground beef
2/3 c. saltine crackers,crushed
1 egg
1/3 c. dry onion
1 1/4 t. ginger
1 1/2 t. salt
1/4 c. milk
1 T. oil
Sauce:
1 26 oz. can pineapple chunks
2 T. cornstarch
1/2 c. brown sugar
1/3 c. vinegar
1 T. soy sauce
Mix beef, crumbs, egg, onion, ginger, salt & milk.
Shape into small balls. Heat skillet to medium heat, add oil then meatballs. Cook until done.
Remove meatballs from skillet & pour off fat.
Drain pineapple & save juice. Set aside. In skillet, mix cornstarch & brown sugar. Add juice, vinegar & soy sauce. Cook over med. heat until mixture boils & thickens. Add meatballs & pineapple chunks. Reduce heat & simmer 5 minutes. Serve over rice.
CARAMEL POPCORN
CARAMEL POPCORN
2 ½ c. brown sugar
1 can condensed milk
1 c. light karo syrup
½ c. butter
Heat to soft ball stage. Pour over popped popcorn. (I use about 3 bags popped.) Let cool and serve. (Watch out for kernels. You may want to make sure there are not any in the pop corn after it is popped.) For variety add candy corn, (for fall), cinnamon candies, or anything to add a different texture.
2 ½ c. brown sugar
1 can condensed milk
1 c. light karo syrup
½ c. butter
Heat to soft ball stage. Pour over popped popcorn. (I use about 3 bags popped.) Let cool and serve. (Watch out for kernels. You may want to make sure there are not any in the pop corn after it is popped.) For variety add candy corn, (for fall), cinnamon candies, or anything to add a different texture.
BAKE BEANS
BAKE BEANS
2 cans of pork and beans
1/3 c. ketuph
squirt of mustard
¼ to ½ c. brown sugar
¼ c syrup
1 onion finely chopped
bacon cooked and chopped (opt.)
Mix all ingredients together and bake @ 300 * for 1 to 2 hours. Cover with foil
(Cooking longer will let the flavors marinate better)
2 cans of pork and beans
1/3 c. ketuph
squirt of mustard
¼ to ½ c. brown sugar
¼ c syrup
1 onion finely chopped
bacon cooked and chopped (opt.)
Mix all ingredients together and bake @ 300 * for 1 to 2 hours. Cover with foil
(Cooking longer will let the flavors marinate better)
BREAD BOWL DIP
BREAD BOWL DIP
2 c. Grated cheese (Mexican blend)
8 oz. cream cheese
8 oz. sour cream
4 green onions chopped
1 to 2 TBS. jalapenos
1 small can green chili’s
1 large bread bowl (opt.)
Mix all ingredients together. Hollow out a large bread bowl. Put mixture in bowl. Place bread lid on top bake @ 350 for 20 to 30 min. Remove lid and serve with chips or crackers.
If you don’t want to use a bread bowl, place in oven safe dish and cover with foil. Or microwave until all cheese is melted and hot throughout,
2 c. Grated cheese (Mexican blend)
8 oz. cream cheese
8 oz. sour cream
4 green onions chopped
1 to 2 TBS. jalapenos
1 small can green chili’s
1 large bread bowl (opt.)
Mix all ingredients together. Hollow out a large bread bowl. Put mixture in bowl. Place bread lid on top bake @ 350 for 20 to 30 min. Remove lid and serve with chips or crackers.
If you don’t want to use a bread bowl, place in oven safe dish and cover with foil. Or microwave until all cheese is melted and hot throughout,
APPLE CRISP
APPLE CRISP
3 lbs. Apples peeled and sliced
Mix apples with
1 c. sugar
1 tsp. cinnamon
Place in 8 ½ x 12” pan
Topping:
2 c. oatmeal
2/3 c. butter (melted)
2/3 c. flour
1 c. brown sugar
1 tsp. salt
2 tsp. cinnamon (more if you like more of a cinn. Flavor)
Spread over apples.
Bake @ 350* for 45 to 60 min.
3 lbs. Apples peeled and sliced
Mix apples with
1 c. sugar
1 tsp. cinnamon
Place in 8 ½ x 12” pan
Topping:
2 c. oatmeal
2/3 c. butter (melted)
2/3 c. flour
1 c. brown sugar
1 tsp. salt
2 tsp. cinnamon (more if you like more of a cinn. Flavor)
Spread over apples.
Bake @ 350* for 45 to 60 min.
APPLE PIE FILLING
APPLE PIE FILLING
3 c. sugar
1 juice of a lemon
¼ c. carol syrup
¾ TBS nutmeg
¾ TBS cinnamon
¼ TBS salt
3 c. water
Cornstarch and water (just enough to thicken)
Apples 4 to 5 for each pie pealed and sliced
Mix all ingredients; bring to boil in small saucepan.
Cook until apples are soft. Let apples cool. Put into piecrust, and top with other piecrust
Bake @ 375* for 30 min.
3 c. sugar
1 juice of a lemon
¼ c. carol syrup
¾ TBS nutmeg
¾ TBS cinnamon
¼ TBS salt
3 c. water
Cornstarch and water (just enough to thicken)
Apples 4 to 5 for each pie pealed and sliced
Mix all ingredients; bring to boil in small saucepan.
Cook until apples are soft. Let apples cool. Put into piecrust, and top with other piecrust
Bake @ 375* for 30 min.
CLUE COOKIES
CLUE COOKIES
1 c. karo syrup (light)
1 c. sugar
Mix together in large saucepan and bring to a boil. Remove from heat and add
1 c. sugar
6 c. cornflakes
Place on cookie sheet and cool.
1 c. karo syrup (light)
1 c. sugar
Mix together in large saucepan and bring to a boil. Remove from heat and add
1 c. sugar
6 c. cornflakes
Place on cookie sheet and cool.
BREAD STICKS
BREAD STICKS
1 1/2 c. Warm water
1 TBS yeast
2 TBS sugar
Stir and let the yeast work.
Then add
1tsp. salt
3 ½ c. flour
Mix and knead. Let stand for 10 to 20 min. Place 1 cube of butter (melted) on a cookie
Sheet.
Roll out and shape bread stick how ever you like them. (Twist, sliced etc..) Roll them in butter. Sprinkle with Garlic powder, Parmesan, Oregano, Dried parsley flakes, or salad supreme. You can choose which spices you like.
Let rise for about 15 min.
Bake @ 375* for 12 to 15 min.
1 1/2 c. Warm water
1 TBS yeast
2 TBS sugar
Stir and let the yeast work.
Then add
1tsp. salt
3 ½ c. flour
Mix and knead. Let stand for 10 to 20 min. Place 1 cube of butter (melted) on a cookie
Sheet.
Roll out and shape bread stick how ever you like them. (Twist, sliced etc..) Roll them in butter. Sprinkle with Garlic powder, Parmesan, Oregano, Dried parsley flakes, or salad supreme. You can choose which spices you like.
Let rise for about 15 min.
Bake @ 375* for 12 to 15 min.
MEGAN'S CHEESE CAKE JELLO
MEGAN’S CHEESE CAKE JELLO
1 pkg. Jell-O (any flavor)
Add to 1 c. boiling water stir and let dissolve. Set aside
2 pkgs. cream cheese
1 12 oz. tub of cool whip
1 c. sugar
Mix together with a mixer and add Jell-O mixture.
CRUST
3 cups graham crackers (about 2 pkg)
½ c. butter (melted)
1/3 c. sugar
Smash down in a 9 x 13 pan. Pour the cool whip mixture on top spread out and freeze at least 2 hours before serving. Or Chill in the fridge overnight.
If you can get 20 servings, and use sugar free jell-o, fat free cream cheese, and light cool whip it will be 5 points per serving. ( I don't even want to know how many points it is the way it is)
1 pkg. Jell-O (any flavor)
Add to 1 c. boiling water stir and let dissolve. Set aside
2 pkgs. cream cheese
1 12 oz. tub of cool whip
1 c. sugar
Mix together with a mixer and add Jell-O mixture.
CRUST
3 cups graham crackers (about 2 pkg)
½ c. butter (melted)
1/3 c. sugar
Smash down in a 9 x 13 pan. Pour the cool whip mixture on top spread out and freeze at least 2 hours before serving. Or Chill in the fridge overnight.
If you can get 20 servings, and use sugar free jell-o, fat free cream cheese, and light cool whip it will be 5 points per serving. ( I don't even want to know how many points it is the way it is)
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