Chocolate Chip Blondies

2 eggs; beaten
1 1/2 c. brown sugar
1/2 c. melted butter
1 tsp. vanilla extract
1 1/2 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
2 c. chocolate chips
Mix all together and place in a greased 13x9" pan. Bake at 350 for about 15-20 minutes

Baked Spaghetti

1 cup chopped onion
1 cup green pepper
1 Tbsp. butter
1 28oz can diced tomatoes w/liquid
1 4oz can mushrooms – drained
1 can chopped olives – drained
¼ cup tomato sauce
2 tsp. oregano
1 lb. ground beef – browned & drained
12-16 oz cooked spaghetti (can use thin or angel hair)
2 cups shredded cheese
1 can cream of mushroom soup
¼ cup water
¼ cup parmesan cheese

Sautee onions & peppers in butter, add tomatoes, mushrooms, olives, tomato sauce and oregano. Mix with ground beef, simmer for 10 min. Grease 9x13 pan and line with cooked spaghetti. Spoon in meat mixture. Stir & smooth together soup and water, pour over meat mixture. Top with shredded cheese. Bake uncovered at 350 for 20-25 minutes. Sprinkle with parmesan cheese – return to oven for 5 more minutes.

Chicken Broccoli Lo Mein

8 ounces thin spaghetti (if linguine is available, I prefer this over the spaghetti)2/3 pound skinless, boneless chicken (3 chicken breasts, dethawed overnnight)
1 cup fresh button mushrooms
1 tablespoon vegetable oil1 bag frozen broccoli pieces
3 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon ketchup

Cook pasta as directed. Clean & chop mushrooms. Heat oil. Cut chicken in bite size pieces. When all the chicken is cut, add it to the skillet. Add mushrooms and broccoli to the skillet. Cook for five to six minutes or until mushrooms have released their liquid and chicken is cooked through. Add soy sauce, vinegar, and ketchup. Stir to combine. Add cooked pasta and serve immediately.

Lettuce Wraps

1 head iceberg lettuce
2 large chicken breast halves, diced
1 teaspoon garlic, minced
2 teaspoons soy sauce1 tablespoon Hoisin sauce1 teaspoon sesame oil
1/2 teaspoon minced ginger
1 tablespoon vinegar1 (8 ounce) can water chestnuts
2 green onions1 cup fresh mushrooms
1/2 (6.75) package thin rice sticks, optional
Dipping Sauce
Remove core from lettuce and wash in cold water. Drain. Separate leaves and stack upside down on plate. Refrigerate until very crisp (overnight if possible). In large skillet, stir-fry chicken in 1 tablespoon oil until no longer pink in center. Lower heat to medium. Drain. Stir in garlic, soy sauce, Hoisin sauce, sesame oil, ginger and vinegar. Cook 3 minutes. Dice water chestnuts, green onions and mushrooms. Stir into chicken mixture and cook until onions begin to wilt. Fry rice sticks according to package directions. Drain on paper towels. To serve, place nest of friend rice sticks on platter. Top with chicken mixture. For each serving, spoon mixture onto crisp lettuce leaf and roll up. Serve with dipping sauce.

Asian Dipping Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard or brown spicy mustard
2 teaspoons hot water
1 to 2 teaspoons red chili garlic sauce
Dissolve sugar in water. Add soy suace, vinegar, lemon joice and sesame oil. Mix and refrigerate. Mix hot mustard with hot water. Add garlic sauce. Stir into the refrigerated sauce and serve with lettuce wraps.

Red Chicken

4 boneless, skinless chicken breasts
3/4 cups ketchup
3/4 cups brown sugar
3/4 cups cider vinegar
1 onion, sliced (optional)
1 lemon, sliced
Preparations:
Place chicken in single layer in sprayed baking dish. Place one slice lemon and one slice onion on each piece. Combine ketchup, brown sugar, and vinegar. Pour over meat. Bake at 350 for 45-60 minutes. Serve over rice.

Black Bean Salsa

1 can Drained & rinsed Black Beans
1 Tomato diced
1 Avacado diced
Handful of Fresh chopped cilantro
1/4 cup Zesty Italian Dressing
1 small can corn

Mix together, chill & serve with tortilla chips

Garden Cucumbers & Tomatoes

cucumbers and tomatoes, chopped (I use at least 3 or 4 of each)
1 sliced and slightly chopped onion
1 cup sugar
1 cup cider vinegar
4 Tbsp. oil
1 Tbs. salt
pepper to taste (I use lots!)
Mix the dressing and pour over the chopped veggies. Chill and serve!

Quick Calzones

9 Rhodes Rolls, thawed, but still cold
1/4 c. chopped ham
1 c. mozzarella cheese
1/4 c. mushrooms, diced
1/4 c. diced pineapple chunks
1 c. heated pizza sauce
Mix ham, cheese, mushrooms and pineapple in bowl. Set asidePreheat oven to 350. Flatten each roll, and roll out to 8" circles. Place 1/4 c. filling onto half of roll. Fold roll in half, seal edges with fork. Place on greased cookie sheet, and bake for 20-25 minutes. Serve with pizza dipping sauce. Don't add the sauce inside the calzone, it makes the roll not cook correctly. You can substitute any toppings you want.

Sweet Chicken

1/2 c. coconut milk
1/2 c. water
8 chicken thighs, skinned (I used tenderloins)
1/2 c. brown sugar
2 Tbs. soy sauce
1/8 tsp. ground cloves
2 garlic cloves, minced

Combine coconut milk and water. Pour into greased crockpot. Add remaining ingredients in order listed. Cook on low 5-6 hours. Side dish idea: potatoes, sides shown in my picture: white rice and Lion House salad.

Creamy Chicken Enchiladas

3-4 chicken breasts, cubes
1 can refried beans
1/2 onion, diced
1 can diced green chilies (I usually omit these because my kids don't like them.)16 oz sour cream
2 cans cream of chicken soup
2 lb cheddar cheese, shredded
12 burrito size flour tortillas
Saute the onion in a large frying pan on medium-high heat until translucent and slightly browned. Add the chicken and season with lemon pepper and season salt.In a medium mixing bowl mix together the soups, sour cream and the green chilies.Spread a thin layer of refried bean on each tortilla, then place about 1/3 C of meat mixture down the center of each tortilla. Place a generous dollop (about 1/4 C- 1/2 C) of soup mixture on top of the meat mixture. Place a handful of cheese on top of the soup mixture (you will have some of both cheese and soup mixture left).Roll up each tortilla, and place side by side in a large casserole dish (This makes enough for me to make two pans full, and I usually freeze one.) Evenly pour and spread out the remainder of the soup mixture over the top of the rolled burritos. Repeat with the remaining cheese.Cover the pan with aluminum foil and bake at 350 degrees for 20-25 minutes

Chicken & Rice

Chicken breasts
1 c. rice
1 1/4 c. water
1 packet onion soup mix
1 can cream of chicken
Mix all of the above ingredients together, and lay chicken breasts on top (can dip in butter first for extra flavor). Bake 1 hour at 350. You could also cook this in a crock pot.

Lemon Basil Pasta

8 oz linguine
2 T melted butter
2 T lemon juice
2 tsp basil leaves
3/4 tsp garlic salt or garlic powder
1/4 tsp black pepper
1/4 c grated parmesan cheese
2 c. cooked, cubed chicken

Cook pasta according to package directions, drain and return pasta to pan. In small bowl, combine butter, lemon juice, basil, garlic and pepper. Toss with cooked pasta, add chicken. Sprinkle cheese over pasta and serve immediately.

Raspberry Coffeecake

1 1/2 C. sugar
1/2 C. shortening
1/2 C. butter or margarine
1 tsp. vanilla
4 eggs
1 tsp. almond extract
3 C. flour
1 1/2 tsp. baking powder
1 can raspberry pie filling (any flavor pie filling will work)

Mix first 8 ingredients. Spray 9x13 pan with cooking spray. Press 2/3 of batter into bottom of pan. Spread pie filling evenly over batter. Dollop the rest of the batter over the top. (It's pretty sticky, so I take little balls of it, smash it flat like a pancake and then lay it on top. I do this over the entire surface so that it covers more space than just dropping little drops here and there.) Bake at 350 degrees for 35-40 minutes. Drizzle runny icing over the top as soon as it comes out of the oven. (To make icing, mix 3 C. powdered sugar, 1 cube margarine (melted), 1 tsp. vanilla & milk - prepare it RUNNY so that it pours easily over the top of your coffeecake.)

My Favorite Easy Chicken Pot Pie

melt 1/3 c butter in a pan
add 1 diced onion and saute'
add 1/3 flour
1/2 tsp salt
1 3/4 c. chicken broth
2/3 c milk
2 1/2 c. cubed chicken
add shredded carrots and peas as desired

Pie crust:
2 c. and 2 T. flour
1/2 tsp salt
2/3 c. oil
1/4 c. water

mix until moist. Divide into two parts and roll out between plastic wrap. arrange on pie plate
Pour in pie shell. cover with an upper crust bake 425 for 40 minutes.

Mexican Chicken Soup (from Barefoot Contessa cookbook)

Mexican Chicken Soup (serves 6 to 8)

4 split (2 whole) chicken breasts, bone in, skin on

Good olive oil

Kosher salt and freshly ground black pepper

2 cups chopped onions (2 onions)

1 cup chopped celery (2 stalks)

2 cups chopped carrots (4 carrots)

4 large garlic cloves, chopped

2 1/2 quarts chicken stock

1 (28-ounce) can whole tomatoes in puree, crushed

2 to 4 jalapeno peppers, seeded and minced

1 teaspoon ground cumin

1 teaspoon ground coriander seed

1/4 to 1/2 cup chopped fresh cilantro (optional)

6 (6-inch) fresh white corn tortillas

To serve

Sliced avocado

Sour cream

Cheddar cheese

Tortilla chips

Preheat the oven to 350 degrees. Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside. Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions starts to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in half, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated cheddar cheese, and broken tortilla chips.

Olive Cheese Bread

Olive Cheese Bread
1 regular can whole black (ripe) olives
1 6-oz jar pimiento-stuffed olives
2 green onions
¾ pound Monterey Jack cheese
½ cup real mayonnaise
1 stick butter, softened
1 loaf French bread
Roughly chop black and green olives. Slice green onions and give them a rough chop. Combine
green onions and olives with the softened butter, ½ cup mayonnaise, and grated Monterey jack
cheese. Mix thoroughly. Slice French bread in half lengthwise, then spread mixture evenly over
the halves.
Bake at 325 degrees for 25 minutes, or until thoroughly melted and starting to turn light brown
and bubbly. Cut into diagonal slices and serve with salad, with soup, with spaghetti, or as a
yummy appetizer.
Make-ahead tips: You can make the cheese mixture up to two days ahead of time and store in the
fridge. Or, you can spread the mixture on the bread and freeze the bread, unbaked, for several
months.
Enjoy!

Quick & Easy Caramel Popcorn

This isn't as good as my original Caramel Popcorn, but its pretty darn good for how easy it is.

1 stick of butter
1/2 cup brown sugar
8 large marshmallows

1 bag of microwave popcorn

Pop the bag of popcorn & remove the seeds.
Melt butter, brown sugar & marshmallows in microwave for 2 minutes. Stir. Melt for 30 more seconds. Once completely melted pour on top of popcorn & Voila!!

Caramel Bars

2 sticks of butter (melted)

1 1/2 cups brown sugar

2 Cups flour

2 cups oatmeal

1 tsp baking soda

1/2 tsp salt

1 bottle of Caramel syrup (i just use the small bottle of smuckers caramel topping)

Chocolate chips

Mix the butter, brown sugar, flour, oatmeal, baking soda & salt

Stir it all together. I like to use my hands. Makes me feel all earthy and homemaker-ish. The dough should clump together, but still crumble well.

Now press only HALF of the dough into a greased 9x13 pan.

Bake at 325 for 17 minutes.

Remove it from the oven and dump an entire bottle of caramel syrup on top.

Next, generously sprinkle chocolate chips over the top of the caramel. Then top that with the remaining dough. You don't need to press the dough this time, just crumble all over the top.

Now pop this baby back into your 325 degree oven and bake for another 17 minutes. Once you remove the pan from the oven, let it cool completely. They really need to sit for a while to allow that caramel gooey-ness time to firm up a bit. You can put them in the freezer to speed up this process if you're too impatient to wait.

Garlic Roasted Vegetables

1 lb bag of carrots, peeled and cut into 1 inch pieces

1 onion, thinly sliced and separated

1 lb bag celery washed and cut into 1 inch pieces

2 bell peppers of choice, I used a red and yellow, seeded and julienned or cut into strips

2 Tablespoons extra virgin olive oil

¼ teaspoon Lawry’s Garlic Salt

¼ teaspoon Kosher Salt

¼ teaspoon Fresh ground black pepper

1. Preheat oven to 400 degrees F. Place all vegetables onto a large baking sheet with edges. Drizzle with olive oil. Sprinkle garlic salt, salt and pepper or vegetables and gently rub ingredients together so vegetables are well coated. Bake for 35-40 minutes or until vegetables are fork tender.

Garlic Parmesan Roasted Potatoes

5 lb bag of russet potatoes, washed, cut into 1 inch cubes
3 Tablespoons extra virgin olive oil
½ teaspoon Lawry’s Garlic Salt
½ teaspoon Kosher Salt
½ teaspoon Fresh ground black pepper
¼ Cup grated Parmesan Cheese

1. Preheat oven to 400 degrees F. Divide cubed potatoes onto a large baking sheet with edges. Drizzle potatoes evenly with olive oil. Sprinkle garlic salt, salt, pepper and parmesan cheese over potatoes. With hands, gently rub ingredients together so potatoes are well coated. Bake for 45-55 minutes, or until potatoes are fork tender and golden brown. Take a nibble then season accordingly if it needs a little more salt.

Firehouse BBQ Grilled Chicken

6 thawed boneless skinless chicken breasts

½ Cup Frank’s Red Hot Sauce

¾ Cup of your favorite BBQ sauce

4 Tablespoons melted butter

2 Tablespoons Worstershire sauce

1. Place all ingredients in a large ziplock bag and marinate for at least an hour. Preheat stovetop grill pan (this is what I used) or outdoor grill over medium heat. Grill chicken for 5-6 minutes each side or until chicken is cooked through.

BBQ Chicken Salad with Cilantro Ranch Dressing

3 Cups thinly sliced Green Leaf Lettuce

¼ Cup corn

¼ Cup black beans

8 grape tomatoes,

halved1 cooked grilled chicken breast

¼ Cup favorite BBQ Sauce (I use KC Masterpeice)

¼ Cup shredded mozzarella cheese
¼ Cup prepared ranch dressing

1 heaping Tablespoon fresh chopped cilantro leaves

1. Place lettuce into a salad bowl. Layer with corn, black beans and tomatoes. Dice cooked chicken breast and mix with BBQ sauce. Top over salad and sprinkle with mozzarella cheese.
2. Place ranch dressing and cilantro leaves into a small bowl to combine. Drizzle over salad and serve.

**This recipe is for 1 large serving, double accordingly**

Penthouse Chicken

4-6 chicken breasts, cut into chunks or strips

Sauce:
1 can tomato soup
2 cups water
Dashes of salt, pepper, garlic
2 Tbsp vinegar
pinch of thyme
2 sliced bell peppers
1 sliced onion

Cook chicken in a bit of olive oil. In a large ziploc bag, mix 1 cup flour, salt and pepper, garlic powder. Add cooked chicken and shake until everything is covered. Return chicken to pan and brown. In a medium bowl, mix soup, water, vinegar and spices. Pour over chicken, put the lid on and simmer for 30 minutes.
Add peppers and onions and simmer for 15 more until peppers are tender. Serve over rice.

Summer Pasta

Sauce Ingredients:
4 Cups chopped Ripe Tomatoes
1 (16 oz) can of Olives chopped
1/2 cup chopped fresh basil or 2 Tb of Dried Basil
2 Tb of Olive Oil
1 1/2 Tb of Balsamic Vinegar
2 cloves of garlic minced or pressed
1/2 tsp salt
1/4 tsp pepper

Angel Hair Pasta
4 Chicken breasts cooked & cubed

Mix all sauce ingredients together. Boil Angel Hair Pasta 4 to 4 1/2 minutes. Drain pasta, rinse with very hot water & drain again. Mix with Sauce & cooked chicken. Enjoy.

Grasshopper Brownies

2 boxes brownie mix

Mint Frosting: 4 cups powdered sugar
1 cup soft butter
2 Tbsp. water
1 1/2 tsp. peppermint extract
4 drops green food coloring

Chocolate Topping:
12 ounces semisweet chocolate chips
3/4 cup butter

1) To make the Brownies follow the recipe for "cake-like" brownies. Or if their isn't one, add 3 more eggs. Pour into a large, greased cookie sheet, bake and let cool completely
2) To make the mint frosting, combine powdered sugar, butter, water, peppermint extract and food coloring. Mix. Spread over cooled brownies and refrigerate until hard on top.
3) To make chocolate topping microwave chocolate chips and butter for 2 minutes. Stir until all chocolate chips are melted and the mixture is smooth. Add 1-2 tsp. peppermint extract. As soon as this mixture thickens and is no longer hot, spread over mint topping on brownies. Put back into the refrigerator until hard.
4) Enjoy! This batch feeds a lot by the way.

Homemade Oreos

Mix together:
1 box Devils Food cake mix
3/4 cups shortening
2 eggs
1/2 tsp. vanilla
Roll into ping-pong size or smaller balls. Cook at 350 for 10 minutes.

Frost with Cream Cheese Frosting.

Layered Green Salad

This one takes awhile to make but the combination of all of the flavors makes it well worth the effort!

In a large bowl (clear glass is prettiest!) add the following layers:

3/4 of the bowl filled with lettuce
1/2 c. chopped celery
1/2 c. diced green pepper
2 green onions, chopped
1 bunch of radishes, sliced
6 large mushrooms, sliced
2 c. frozen baby peas, slightly boiled and drained

Dressing:
2 c. mayonaise
4 tbsp. sugar

Spread dressing on top, cover with plastic wrap, and chill at least 8 hours.
Top with grated cheese, bacon bits and sliced tomatoes just before serving.

BBQ Beef on a Bun

2-1/2 - 3 lbs. roast beef
1 pkg. onion soup mix
1/2 green pepper, diced
1 celery stalk, diced
1/4 tsp fresh ground black pepper

Place roast in a large crock pot*. Sprinkle onion soup mix, green pepper, celery, and pepper over roast. Cover with lid and cook for at least 8 hours. Do not add any liquid to this. After the roast has cooked for 8 hours, combine the following and pour over roast beef.

7-1/2 ounce can tomato sauce
1 cup BBQ sauce
1/2 cup brown sugar

Stir. Beef should be tender enough to break into chunks. Bake in slow cooker one more hour. Serve beef mixture on fresh buns and with salad.

*can also be baked in a roasting pan in the oven at 225 - 300F for 8 hours.

Old-fashioned Potato Salad

This is a recipe I got from a Barefoot Contessa cookbook, love her recipes!

3 lbs. small red potatoes
kosher salt
1 cup mayonnaise
1/4 cup buttermilk or milk
2 tbsp. Dijon mustard
2 tbsp. whole-grain mustard
1/2 cup chopped fresh dill
freshly ground pepper
1/2 cup medium-diced celery
1/2 cup small-diced red onion

Place the potatoes and 2 tbsp. salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 - 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot off the heat and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15 - 20 minutes, until tender but firm.

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon and whole-grain mustards, dill, 1 tsp. salt and 1 tsp. pepper. Set aside.

When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl and pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing). Add the celery and red onion, 2 tsp. salt, and 1 tsp. pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend.

BBQ Chicken Pasta Salad

This is a yummy easy salad, perfect for summer.

6 cups (when cooked) Rotini Pasta
Water
1 tsp. Kosher Salt

Bring water and salt to a boil, add pasta and cook until done. Set aside.

2 - 3 chicken breasts
BBQ sauce

BBQ chicken breasts using BBQ sauce and cook until done (you could also grill them on a George Forman grill or something like that, or even bake or fry them if preferred). Chop into bite-sized pieces and set aside.

Mix together:
1/2 - 1 cup Ranch Dressing (I use 1 cup)
3/4 cup BBQ Sauce

Pour dressing mixture over the following:
1 large cucumber (chopped)
1 red onion (diced)
Any other vegetables you have on hand or want to use such as fresh mushrooms, carrots, green or red peppers, brocolli, etc.
bacon bits (optional)

Fold in cooked pasta and chicken and mix gently until combined. Cover and let sit a few hours in the refrigerator to let the flavors blend.

Tear Away Carmel Buns

These could also be called the world's yummiest easiest cinnamon buns ever. I found this recipe online and made them today, DELICIOUS!! 

-2 tubes, refrigerator buttermilk biscuits

-1/2 cup heavy whipping cream

-1 cup packed brown sugar

-1 teaspoon cinnamon

Open the biscuits and cut each into four. Spray a 

bundt pan and place biscuits evenly in pan.  Mix cream, brown sugar,

and cinnamon and pour on top. Bake at 350 for 25-30 minutes

or until golden brown.  Cool 5 minutes before inverting onto a

serving plate. Makes 12.

Creamy Carmel Fruit Dip

This is also very, very yummy! 

It is a great dip for apple and

banana slices and pretzels.

-1/2 cup icing sugar

-1/2 cup brown sugar

-1/2 cup skor chips

-8 oz cream cheese

Soften cream cheese and mix all.

Creamy Guacamole

This is so easy and yummy!

-3 ripe avocados

-small jar of salsa

-8 oz cream cheese

Mix above with handmixer & serve with tortilla chips

Pizza Dough Recipes

Pizza Dough

1 tbsp. yeast
1 tsp. sugar
1 c. warm water
1 tsp. salt
2 tbsp. vegetable oil
2-1/2 c. flour

Mix water and sugar, dissolve yeast and let sit for 5 minutes. Add salt, oil and flour; mix. Knead for 3 minutes and let rise for 10 minutes. Roll out crust and place on greased pizza pan (can sprinkle with corn meal before adding dough). Bake in 425 degree oven for 8 minutes. Remove from oven, add pizza sauce and desired toppings. Return pizza to oven for 12-13 minutes until done.


Pizza Breadsticks

1 tbsp. yeast
1 tsp. sugar
1 c. warm water
1 tsp. salt
2 tbsp. vegetable oil
2-1/2 c. flour

Mix water and sugar, dissolve yeast and let sit for 5 minutes. Add salt, oil and flour; mix. Knead for 3 minutes and let rise for 5 minutes. Roll out crust, cut into strips and place on greased cookie sheet. Sprinkle freshly grated parmesan cheese and garlic powder on top of strips. Let rise for 30-40 minutes. Bake at 425 degrees for 8 minutes until golden brown. To eat: dip into spaghetti or pizza sauce. (can also use grated cheddar cheese as a topping)


Fruit Pizza
1 c. margarine
1 c. sugar
2 eggs
3-1/2 - 3-3/4 cups flour
2 tsp. cream of tarter
1 tsp. baking soda

Mix margarine, sugar, eggs, flour, cream of tarter, baking soda, 1/2 tsp. vanilla and salt together. Spread in 3 pizza pans. Bake at 350 degrees for 10 minutes; cool. Can be frozen or used as sugar cookie dough.

1/2 tsp. vanilla
1/2 tsp. salt
8 oz. pkg. cream cheese
1 tsp. vanilla
1 c. icing sugar

Spread cream cheese, 1 tsp. vanilla and icing sugar (mixed thoroughly) on cooled crusts, then place cut up fruit on top of spread.

Sauce:
1 c. concentrated orange juice
3/4 c. water
1/4 c. lemon juice
3/4 c. sugar
2 tbsp. cornstarch (or more)

Bring ingredients to a boil and stir until thickened. Cook for 1 to 2 minutes. It should be thick enough to cover fruit and not run. Pour over fruit and cool. Cut in pie pieces and serve.

Fruit:
strawberries, pineapple, green grapes, bananas, kiwi, honeydew, cantaloupe, peaches, etc.

Deviled Eggs

3 eggs 1-2 Tbsp. Mayonnaise

1/4 tsp. mustard 1 Tbsp. sweet pickle relish, drained

salt and pepper to taste

1. Place eggs in cold water, and bring to a boil. Reduce heat and simmer for 15 minutes

2. Pour off boiling water, and re-fill pan with ice cubes in cold water. If eating soon, crack the egg shells, and let the eggs cool in the water (this helps to loosen the shells). If cooking for a later date, do not crack the shell.

3. Peel the eggs. Cut them in half lengthwise and remove the yolks. Put the egg whites in the refrigerator until you are ready to fill them.

4. Put the egg yolks in a zip lock bag. Press the air out, close it, and mash the yolks with your hands.

5. Open the bag and add the ingredients listed, or other ingredients of your choice (salsa and barbecue sauce both work.) Press the air out, close the bag, and mix with your hands.

6. Cut off one corner of the bag. Gather the filling up in that corner, and pipe it into the egg whites.

Chicken Crapes

Basic Crepes (makes about 16 crepes)

1 C. flour

2 eggs

½ C. milk

½ C. water

¼ tsp. salt

2 Tbsp. melted butter or margarine

*Measure the flour and liquid carefully, because the consistency is important.

The batter should be about the consistency of thick heavy cream.

1. Place ingredients in your blender in the order given. Blend 30 seconds. Stop and stir down the sides. Blend 30 to 60 seconds more, until smooth. Or Using a whisk or mixer, combine flour and eggs in a bowl. Add liquid gradually. Beat until smooth. Add other ingredients and mix.

2. Cook, using a crepe maker, or oiled crepe (omelet) pan.

Filling:

1 C. sour cream 2 whole thinly sliced green onion

1 can cream of chicken soup 1/4 C. finely chopped celery

1/4 lb. fresh mushrooms, sliced 2 C. diced, cooked chicken (1 lb. raw)

1/4 C. sliced black olives (sm. can)

3. To prepare chicken: trim fat from chicken and cut into bite-sized pieces. Heat oil in frying pan on medium-high heat. Saute chicken pieces in oil (1 Tbsp.) until no longer pink.

4. Combine ingredients, then fill crepes. Put filled crepes in greased glass 9x13 pan. Cover with foil and bake for 45 minutes at 325.

5. Remove from oven and sprinkle on 1 C. grated cheese.

6. Bake 5 more minutes, until cheese is melted.

If you want you can use soft tortilla instead of crapes.

Soft Ginger Cookies

I made these today & I can't stop eating them. They stay really soft & are very easy to make. Enjoy!
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Creamy Pasta Salad

1 qrt buttermilk
3~4 tbls mayo ( I use about 2 1/2)
1/2 tsp onion salt
1/2 tsp garlic salt
3-4 tsp dill weed
3 tbls ranch dressing
Mix together let sit several hours or overnight

1 pkg penne noodles~ drain, don't rinse, let cool
1 pkg grape tomatoes halved
1~1/2 cucumbers, peeled and sliced
quartedmozzarella cheese, cubed.
I love cheese so I use about half to 3/4 of a 2lb block
Add noodles to sauce, mix well and cheese, tomatoes, and cucumbers. Let chill 1 hour, stir before serving.

Cafe Rio Salad

CHICKEN
Ingredients:
5 lbs Chicken Breast – boneless, skinless
1 small bottle Zesty Italian Dressing
1 Tbsp Chili Powder
1 Tbsp cumin
3 cloves garlic, minced
Directions:
Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred with fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm.

PORK
Ingredients:
Pork Roast
1 bottle of honey barbeque sauce
1 Tbsp honey
1 liter of Coke
Directions:
Place all ingredients in large crock pot and cook on low all night. In the morning take the roast out leaving the juice in the crock pot, shred the roast. Then place the shredded roast back in the crock pot and leave it on low.

LIME RICE
Ingredients:In a sauce pan, sauté:
2 Tbsp butter
1 yellow onion, chopped
4 cloves garlic, minced
In a large pot, bring the following to a boil:
6 2/3 cup water
8 tsp chicken bullion½ bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chilies
1 Tbsp lime juice
½ tsp salt
Directions:
Add onion and garlic to boiling water. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.

PICO DE GALLO
Ingredients:
4 fresh tomatoes, chopped
1 white onion, chopped
¼ bunch cilantro, chopped
2 cloves garlic, minced
½ tsp lime juice
1 tsp salt
1 tsp pepper
Directions:
Combine ingredients together in a medium bowl.

TOMATILLO DRESSINGIngredients:
1 pkg of Hidden Valley Buttermilk Ranch Dressing dry mix
1 cup buttermilk
1 cup mayonnaise
1-2 tomatillos (peeled) peel
½-1 clove garlic (minced)
½-1/3 bunched cilantro (chopped)
½ tsp lime juice
½ - 1 small Jalapeno, seeds removed
Directions:
Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin. Keep refrigerated.

Serve in the following order
Tortillas
Shredded cheese
Chicken or Pork
Black or Pinto Beans
Lime Rice
Red and Green Leaf Lettuce (shredded)
Pico de Gallo
Guacamole
Fresh cilantro
Parmesan cheese
Fresh lime slice
Tomatillo dressing

Chicken Spagetti

2 cups cooked chicken
2 cans Cream of Mushroom soup or Chicken & Mushroom soup
2 cups grated cheddar cheese
1/4 cup finely diced green pepper1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
1 cups chicken broth
1 teaspoon Lawry’s Seasoned Salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt & Pepper to taste
1 additional cup grated cheddar cheese
Cook spaghetti in water & chicken broth. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)

Creamy Chicken Casserole

3 cups chopped cooked chicken
1 can Cream of Chicken soup
1 8oz. sour cream
1 T poppy seeds
1 1/2 cups crushed Ritz crackers
1/2 cup butter, melted

Combine first 4 ingredients; spoon into a lightly greased 11x7 casserole dish. Mix crackers and butter; sprinkle over chicken. Bake, uncovered, at 350 degrees for 30-40 minutes. Serves 4.Serve withRice and green beans (or your favorite veggie).

Warm Toasted Marshmallow S'more Bars

1 pouch Betty Crocker sugar cookie mix
1 cup graham cracker crumbs
1 cup butter or margarine, melted
3 cups milk chocolate chips (18 oz)
4 1/2 cups miniature marshmallows

1. Heat oven to 375°F. In large bowl, stir together cookie mix and crumbs. Stir in melted butter until soft dough forms. Press into ungreased 13x9-inch pan.
2. Bake 18 to 20 minutes or until set. Immediately sprinkle chocolate chips over crust. Let stand 3 to 5 minutes or until chocolate begins to melt. Spread chocolate evenly over crust.
3. Set oven control to broil. Sprinkle marshmallows over melted chocolate. Broil with top 4 to 5 inches from heat 20 to 30 seconds or until marshmallows are toasted. (Watch closely; marshmallows will brown quickly.) Cool 10 minutes. For bars, cut into 6 rows by 4 rows. Serve warm. Store any remaining bars tightly covered.

Pizza Rolls

Pizza Rolls

Dough:
4 cups warm water
¼ cup oil
4 tsp salt
3 cup flour
3 Tbsp yeast
½ cup sugar

Mix all ingredients together, then add about 7 more cups of flour (just until it doesn’t stick to the bowl) mix for 6 minutes, and let raise for about an hour. Make rolls, let raise for another 20 minutes and then bake for 20 minutes at 350.

Roll dough into rectangle, spread with pizza sauce, add cheese & pepperoni (or other pizza toppings) roll similar to cinnamon rolls, cut an inch thick

This recipe can be halved if making for 2-4 people

French Breakfast Puffs

3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg (I used cinnamon as I'm not a nutmeg fan)
1 cup sugar
2/3 cup shortening (Crisco)
2 eggs
1 cup milk
1 1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter

Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. Pray. In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture. Eat. Faint.

Chocolate Cream Cheese Cupcakes

1 box chocolate cake mix- Mix the batter as stated on the box, however do it in this order:*Eggs- beat until frothy and light yellow*Add water and oil and ONE HALF (1/2) large box of chocolate cook n' serve pudding mix*Then add the chocolate cake mix and a small amount of vanilla (around 1/2 tsp or so)Cream Cheese Filling:1 8oz brick cream cheese1/2 cup sugar1 egg1/2 to 1 tsp vanillamini chocolate chips (optional)*Mix all ingredients, adding as many (or none) chocolate chips as desired

Spoon cupcake batter into paper cupcake liners as usual, adding about one teaspoon of cream cheese batter in the centers. Spoon a tiny amount of batter on top of cream cheese, although it's okay if the cream cheese is still showing.Bake according to your cake mix box instructions, although my friend said hers were supposed to go in 18-22 minutes and she took them out at 13-15 minutes. You want the toothpick to come out almost clean. Frost with whatever frosting you want and top with sprinkles.

Easy Yummy Popcorn

This popcorn is almost as good as the caramel corn I make. It is a lot easier & faster too!!!

1 (12 oz) bag of White Chocolate chips
2 bags of microwave popcorn (i use Light)

Pop the popcorn & remove seeds. Melt the chocolate chips for 2 mins in microwave. Stir. Pour the melted chocolate on top of popcorn. Mix together. Spread popcorn mixture onto tinfoil. Let cool. Enjoy!

Scotch-a-Roos

Scotch-a-Roos

1 Cup Sugar
1 Cup Karo Syrup (light)
1 Cup Peanut Butter
6 Cups Rice Krispies
Melt together sugar, syrup, bring to a slow boil, remove from heat & add peanut butter. Add rice krispies, & coat. Pour into jelly roll pan.

Frosting:
1 Small Bag Milk Chocolate Chips
1 Small Bag Butterscotch Chips
Melt together on low.
Pour over bars to frost

Kate Larsen

Chicken in Lime Butter

4 boneless skinless chicken breast halves (4 oz. each) – I usually use two large ones
1/8 tsp. salt
1/8 tsp. pepper
2 Tbsp. vegetable oil (I probably wouldn’t use olive oil as the flavor might be too strong)
¼ cup butter (must use real butter)
1 Tbsp. lime juice (I use the juice of one lime)
¼ tsp minced chives, optional
Sprinkle chicken with salt and pepper.

In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm.Add butter and lime juice to the skillet; cook and stir until butter is melted. Stir in dill and chives. Drizzle over chicken.

Yield: 4 servingsNotes: I usually cut the chicken into chunks to cook it quicker. I also usually use a stainless steel skillet so as to brown the chicken better and to retain the little chicken bits for the butter sauce. Also, the first time I made this I cooked it in oil, then added the butter, & lime juice & felt like it wastoo greasy so now I omit the oil & just use water.

When I served this I was making rice & had some cream of coconut in my fridge (thanks to Scott for teaching us how to make daquiris it is now staple for us) I added a couple spoonfuls to my boiling water. It made the rice just a little sweet but not overbearing. We then had pineapple on the side. It was a fun 'tropical' dinner that made me forget it was 20 degrees & snowing outside!!

Kate Larsen

Easy Asian Chicken & Brocolli

2 Chicken Breast Cut into chunks
1/2 Cup Kraft Asian Toasted Sesame Salad Dressing
1 bag Frozen Brocollis (or Fresh)
Thin Spaghetti Noodles

In a big Pot cook the spaghetti noodles according to box. Five minutes before noodles are done add the brocolli to water.
In a skillet cook the chicken. Once cooked through add the Salad Dressing.
Drain the Noodles & brocolli, add to the chicken. Stir. Add more dressing if needed.

Kate Larsen

Sheetcake Brownies

2 cups flour
2 cups sugar
4 tbsp. cocoa
½ cup margarine or butter (I use margarine)
2 eggs
1 cup boiling water
1 tsp. vanilla
½ tsp. salt
1 tsp. soda dissolved in ½ cup buttermilk (can substitute ½ cup regular milk and ¾ tsp. vinegar for
the buttermilk)

Mix all ingredients together and spread onto large cookie sheet sprayed with PAM. Bake at 350 degrees for approximately 15 - 18 minutes.

Chocolate Icing (mix while brownies are baking and spread on brownies while still warm)

4 tbsp. cocoa
1/3 cup milk
½ cup margarine

Melt and bring to a boil (I usually just make this part in the microwave using a 4-cup glass measuring cup). Take off heat and pour into a bowl with:

3- ½ cups icing sugar
1 tsp. vanilla.

Mix well with a hand mixer and spread onto warm brownies in pan. Cool.

Cindy Schow

Orange/Blueberry Muffins

Sift together:
5 cups flour
1-1/2 cup sugar
2 tbsp. baking powder
2 tsp. soda
1 tsp. salt

Cut in 1 cup margarine to dry ingredients. Mix together in another bowl and add to dry ingredients:

1 cup orange juice concentrate
1 cup milk
4 beaten eggs
4 tsp. orange rind
Fold in 3 cups of blueberries.

Bake at 375F for 12 minutes, then bake at 325F for 12 more minutes. Cool. While the muffins are still warm, dip tops in melted butter, then orange juice concentrate, and then into sugar.

Cindy Schow

Bran Muffins

1-1/2 cups Bran
1 cup buttermilk
1/3 cup oil
1 egg
2/3 cup brown sugar
1 cup white flour
1/2 cup raisins (optional)
1/2 tsp. vanilla
1 tsp. soda
1 tsp. baking powder
1/2 tsp. salt

(Note: 1 cup milk with 1 tbsp. lemon juice may be substituted for the buttermilk)

Grease muffin tins and preheat oven to 400F. Mix buttermilk with bran, let stand while beating together oil, egg, sugar, and vanilla. Mix together with buttermilk-bran mixture. Sift dry ingredients together, then quickly stir into other mixture. Add raisins. Spoon into greased muffin tins. Bake at 400F for about 15 minutes. Makes 1 dozen.

Cindy Schow

Easy Almond Chicken

Place a few thawed chicken breasts on a baking pan.

Mix: 2-3 Tbsp mustard (dijon or regular) & 2-3 Tbsp miracle whip/mayo

Spread on chicken

Mix @ 1/4-1/2 cup chopped slivered almonds with 6 crushed Ritz crackers

Sprinkle this on chicken

Bake 15-20 mins at 350.

Rolo Surprise Cookies

They're best fresh but if you need to store them, freeze them.

1 c. sugar
1 c. brown sugar
1 c. butter
2 eggs
1 tsp. vanilla
1 tsp. baking soda
3/4 c. cocoa2
3/4 c. flour
Rolos (about 8 tubes)

Cream sugars and butter until fluffy. Add eggs and vanilla and beat well. Add dry ingredients and blend.For each cookie, shape about 1 tablespoon of dough around a Rolo, covering it completely. Place on an ungreased cookie sheet and bake at 375 for 7-8 or until they start to crack. Makes about 5 dozen.

Kate Larsen

Crispy Ranch Chicken

This is really easy to make and super good! It is one of those recipes that I have to be careful not to wear out, because I use it so often. You won't be disappointed by it!

3/4 C. crushed cornflakes
3/4 C. grated Parmesan cheese
1 envelope ranch salad dressing mix
1/2 C. butter or margarine, melted
Boneless Skinless chicken breast halves

In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in a greased 9/13 baking dish. Bake, uncovered, 350 for 45 minutes or until juices run clear.

Kate Larsen

Family Recipes

Cindy & I were talking and thought it would be fun to have a family blog for all our fun recipes. Now the trick to making this a fun blog is to keep it updated & that is where you all come in. When you come across a good recipe you need to share the wealth. Also, if you want a recipe from somebody you can request it hear & then everybody can enjoy. I have setup the account very generic for all to enjoy. Blogger is very easy & step by step. Once you have signed into the account you click on "new post" and type away. If you have any questions just let me know. Also pictures would be great too!!!! Hopefully we can all enjoy this fun recipe blog.


Username: Schowrecipes@yahoo.com
Password: family123