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.
Friday, February 29, 2008
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
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.)
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).
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 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.
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
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.
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.
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.
Wednesday, February 27, 2008
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!
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!
Tuesday, February 26, 2008
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
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
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
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
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
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
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
Wednesday, February 20, 2008
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
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
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
Username: Schowrecipes@yahoo.com
Password: family123
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