2017
DECEMBER
December 2017
Dump Salad (12/29/17) Mix 1 large carton cottage cheese ( small curd) and dry large (8 oz.) Jello, any flavor and add 1 large can pineapple, or mandarin oranges or fruit cocktail (if you use oranges, drain). Fold in 12 oz. frozen whipped topping. Let set in the refrigerator at least an hour, then serve.
Sweet and Sour Chicken Dip (12/28/17) Mix 12 cream cheese , softened, 12 oz. sour cream, 7 oz. pkg. dry Italian dressing mix, 1/2 teaspoon ginger, 1 Tablespoon minced garlic and 1/8 cup sugar. Spread in a 9 by 13 or two pie pans. Top with 3 carrots, grated and 2-3 chicken breasts, cooked, cooled and chopped. Pour 12 oz bottle sweet and sour sauce over and sprinkle with 1/2 cup chopped cashews.
Jalepeno Popper Spread (12/27/17) Stir together: two – 8 oz. pkg. cream cheese, softened, 1 cup mayo until smooth, stir in 4 oz. can chopped green chilies, drained, and 2 oz. can diced pickled Jalapeno peppers, drained. Pour into microwave safe dish. Sprinkle with 1/2 cup grated parmesan cheese. Microwave 3 minutes until hot.
Pork Chop casserole (12/22/17) Sprinkle 4 boneless pork loin chops with 1/4 teaspoon Italian seasoning and 1/4 teaspoon pepper. Arrange in the center of a greased 9 by 13 baking dish. Peel and slice 2 large potatoes and place 1/2 of them around the chops. Sprinkle with 1/4 of a medium size onion and dot with 1 Tablespoon butter. Sprinkle 1/2 tablespoon flour. Repeat the layers including the flour and sprinkle with 1 Tablespoon green pepper. Cover and at 325 degrees for 45 minutes. Uncover and bake an additional 20-25 minutes until potatoes are tender and juices run clear.
Egg and Bacon Pancake Muffins (12/21/17) Whisk 1-1/2 cups complete pancake and waffle mix and 1 cup water and 1/2 cup maple-flavored pancake syrup until blended. Spoon into 12 muffin pan cups sprayed with cooking spray. Top with 3 singles of cheese, quartered. Place over the pancake cups and top with 6 slices of bacon, cooked and crumbled. Beat 6 eggs and pour evenly over the items in the cupcakes. Bake at 350 degrees for 16-17 minutes or till centers are set and edges are lightly brown. Serve warm with syrup.
Slow Cooker Cider (12/20/17) Place 2 cinnamon sticks , 1 teaspoon whole cloves, 1 teaspoon whole allspice in double thickness cheesecloth and tie with string to make a bag. Place 2 quarts apple cider and 1/2 cup packed brown sugar in slow cooker. Stir till sugar dissolves. Add spice bag. Place slices from one orange on top. Cover and cook on low for 2-5 hours. Remove spice bag before serving.
Percolator Punch (12/19/17) Pour 9 cups apple cider into percolator. Place 1/2 cup cinnamon red-hot candies in percolator basket. Cover and begin perking cycle. When cycle is complete, remove the basket and leave punch in the pot to keep warm.
Starkist Swiss Potato Pie (12/18/17) In a large bowl combine: 1 cup milk, 4 large eggs, beaten, 4 cups frozen Shredded Hash brown potatoes , thawed, 2 cups shredded Swiss cheese, 1/2 to 1 cup green onions, including tops, 1/2 cup sour cream, 1/2 cup chopped green pepper (opt.) 1/4 to 1/2 teaspoon garlic powder, One 6 oz. can solid white tuna, drained and flaked. Pour into lightly greased deep 10 inch pie plate. Bake at 350 degrees one hour and 20 minutes or till golden and crusty. Let stand a few minutes before slicing into serving portions.
Better Than Store Bought Ranch Dressing (12/15/17) Mix all together: 1 cup sour cream, 1 cup light mayonaise, 1/2 teaspoon garlic powder, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon parsley flakes, 1/2 teaspoon dry dill, 1/4 cup milk. Refrigerate 1 hour before serving. NOTE Can substitute 1 cup plain yogurt for the sour cream, if desired. Use more or less milk depending on how thick you like it.
Dave’s Bacon Roll Ups (12/14/17) 15 oz Cheese Whiz. Loaf of sandwich bread, cut off the crusts, 1 pound bacon cut in half. Take bread and rolling pin and flatten the bread. Spread with Cheese whiz on bread and then cut the bread in half. Roll the bread up in the same direction as cut ad use 1/2 piece bacon wrapped around each piece of bread. Broil 15 minutes or till crispy flip over in 15 minutes.
Cauliflower Salad (12/13/17) Mix together: 1-2 heads cauliflower, broken into small pieces, 1/2 onion, chopped, small, 1-1/2 pound bacon, fried crisp, drained and crumbled, black olives, sliced. Mix together :1/3 cup Parmesan cheese and 2 cups Miracle Whip. Mix well with the above vegetables.
Maple Cinnamon Applesauce (12/12/17) Place 3 Gala or Honeycrisp apples, peeled, cored, and cut into 2 inch chunks and three Granny Smith apples, peeled , cored and cut into 2 inch chunks, 6 Tablespoons maple syrup, 1 Tablespoon cinnamon, and 1 Tablespoon fresh lemon juice, in a heavy saucepan over medium heat for about 10 minutes until apples are slightly softened. Uncover and continue cooking, stirring occasionally to break up the large pieces for 7-10 minutes or until the apples are soft but there is still some texture. Adjust the seasonings with more syrup, cinnamon and lemon juice. Let cool before serving.
Maple Pecan Bars (12/11/17) In a large bowl combine 3 cups flour, 3/4 cup confectioners sugar. Cut in 1-1/2 cups cold butter until crumbly. Press into 15 by 10 baking pan and Bake 350 degrees for 12-15 minutes or until edges are lightly browned. Meanwhile in a large saucepan combine: 1-1/2 cups brown sugar, 1 cup butter, cubed, 1/2 cup maple syrup, 2 Teaspoons cinnamon, 1/4 teaspoon salt,. Bring to a boil. Cook and stir over low until butter is melted. Stir in 4 cups coarsely chopped pecans, 2 Tablespoons plus 1 teaspoon heavy cream and 3/4 teaspoon vanilla. Remove from heat and spread over crust. Bake at 350 for 20-25 minutes or till bubbly. Cool and cut into bars.
Cranberry Relish (12/8/17) Mix well: two 12 oz. packages fresh cranberries, 4 cups white sugar and 3/4 cup bourbon. Pour into baking pan. Cover.. Bake at 350 degrees for 1/2 hour. Stir carefully and leave uncovered. Bake 1/2 hour more. Keeps a long time in the refrigerator.
Cherry Pecan Torte (12/7/17) In a mixing bowl, beat 6 egg whites until foamy. Beat in 1/2 teaspoon cream of tartar. Gradually add 2 cups sugar, beating on high till stiff peaks form. Fold in 2 cups saltine crumbs, 3/4 cup chopped pecans and 2 teaspoons vanilla. Spread into greased 13 by 9 baking pan. Bake at 350 degrees for 25 minutes. Cool completely, spread whipped cream over the top Spoon 1 can cherry pie filling over the cream. Chill for at least 1 hour.
Turkey and “Dumplin” Soup (12/6/17) Mix a dry package of Stove top stuffing mix ( for chicken), 1/4 cup oil, and 2 eggs until blended. Refrigerate 10 minutes. Heat 3 Tablespoons Zesty Italian Dressing in Dutch oven or small stockpot. Add 1 onion, chopped, 3 carrots peeled and chopped, 3 Ribs celery, chopped and cook and stir 4 minutes or till crisp-tender. Stir in 4 cups chopped cooked turkey, 3- 14 oz. cans chicken broth and 2 cups water. Bring to a boil. Roll stuffing mixture into 12 balls. Carefully add to soup with 1 sprig of rosemary. Cover, simmer on medium heat 15 minutes. Remove Rosemary and serve.
Cheesy Winter Vegetables Casserole (12/5/17) In a 4 qt. slow cooker pkg. ( 1 pound 4 oz.) baby carrots , and 1 medium rib celery cut into 1 inch pieces. In a small bowl combine can of condensed Cheddar cheese soup, 2 teaspoon Worcestershire sauce and 1/8 teaspoon ground red pepper. Mix well. Pour soup mixture over vegetables Stir gently to coat. Cover, cook on low for 6-7 hours. About 10 minutes before serving, stir in 1 cup frozen sweet peas, thawed and 4 oz. shredded American and Cheddar blended cheese. Cover and cook an additional 10 minutes.
Easy Pumpkin Muffin (12/4/17) Mix a 15 oz. can pumpkin into dry box of spiced cake mix. Mix well. Fill 12-15 muffin cups and Bake at 350 degrees for about 16 minutes. Check as time varies.
Scalloped Potatoes and Spam (12/1/17) Mix together in large bowl: 6 cups sliced potatoes, one can cream of celery soup, 1 can cream of mushroom soup, 1 soup can of milk, 1/4 cup chopped onion, salt and pepper, 1-1/2 cups diced Spam. Pour into a greased 3-quart casserole dish. Bake at 375 degrees about 1-1/2 hours or till bubbly and potatoes are tender.
NOVEMBER
November 2017 Recipes
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Easy Cheesy Microwaved Potatoes (11/27/17) Place 3 Tablespoons margarine in 2 qt. casserole. Microwave on high for 30-45 seconds or till melted. Blend in 3 tablespoons flour and 1 teaspoon salt. Gradually stir in 1 cup milk. Microwave on high 2 minutes. Stir. Microwave on high 3-4 minutes or till thickened, stirring once every minute. Stir in 1 cup shredded Cheddar and 1 cup grated Parmesan cheeses and 4 cups cubed, peeled potatoes. Cover and microwave on High for 15-20 minutes or till potatoes are tender, stirring twice during cooking. Melt 1 tablespoon margarine or butter and mix with 1 cup dry bread crumbs / Sprinkle over potatoes.
Sausage- Pancake Muffins (11/21/17) Heat oven to 350 degrees. Let 1 roll of refrigerated sugar cookie dough stand at room temperature 10 minutes to soften. Spray 12 regular size non-stick muffin cups sprayed. Cook 1 cup of sausage until done and drain very well, or use one cup of refrigerated cooked sausage crumbles. To the cookie dough add 1/2 cup buttermilk, 2 eggs and male extract, about 1-2 teaspoons, and beat with electric mixer, 1-2 minutes or till well blended. Batter will be slightly lumpy. Divide batter evenly among muffin cups. Top each with 1 Tablespoon sausage. Bake 20 to 30 minutes or till golden brown and toothpick inserted in center comes out clean. Loosen with tip of knife and gently remove muffin cups. Sprinkle with powdered sugar. Serve warm. Store remaining muffins tightly covered in refrigerator.
Peach Crumble (11/20/17) Arrange two-29 cans sliced peaches, drained, in a 9 inch glass pie plate. Microwave on high 3 minutes. Combine 3/4 cup flour, 1/2 cup sugar, and 1/2 teaspoon cinnamon in a bowl. Cut in 1/2 cup butter or margarine until mixture is crumbly. Sprinkle over hot peaches. Microwave on high 2 minutes. Serve warm with ice cream.
Root Beer Pulled Pork (11/17/17) Place 3 pound boneless Pork Loin in slow cooker. Pour 12 oz. root beer over the top. Cook on low for 7 hours, Drain off and discard root beer. Shred pork on board by pulling meat apart with two forks. Place pulled pork back in the crock pot and stir in 18 oz. barbecue sauce. Serve on buns with onions or cole slaw topping.
Hearty Hash (11/16/17) In an electric skillet, melt 1/4 cup butter or margarine. Add 4 cups diced, cooked roast beef, 6 cups diced, peeled potatoes, 3/4 cup chopped onion, 1-1/2 cups beef broth, salt and pepper. Cover and simmer, stirring occasionally, until potatoes are tender, about 25 minutes. Thicken, if desired.
Cranberry Christmas Cake (11/15/17) Preheat oven to 350 degrees. With a mixer, beat 3 eggs with 2 cups of sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add ¾ cup butter and 1 teaspoon vanilla; mix two more minutes. Stir in 2 cups all-purpose flour until just combined. Add 12 ounces fresh cranberries and stir to mix throughout. Spread in a buttered 9×13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into small slices
Crock Pot Veggies
Blueberry Lemon Cake (11/14/17) In a small saucepan melt 1/4 cup butter, cubed. Stir in 1/2 cup sugar until dissolved. Add 1 teaspoon lemon peel. Pour into greased 8 inch square baking dish. Arrange 2 cups fresh or frozen blueberries in a single layer over the top. Set aside. Prepare a 9 inch package yellow cake mix according to package directions. Stir in another 1 teaspoon lemon peel. Carefully pour over the blueberries. Bake at 350 degrees for 30-35 minutes or till a toothpick inserted near the center of the cake comes out clean. Cool on wire rack and serve with ice cream, if desired.
Crock Pot Veggies 11/13/17) In a 3/1/2 or 4 qt. slow cooker Combine 1 pound 4 oz. potato wedges, 16 oz. pkg. baby carrots, and 1 medium rib celery, cut into 1 inch pieces. In a small bowl. Combine can condensed Cheddar cheese soup, 2 teaspoons Worcester sauce, 1/8 teaspoon ground red pepper. Mix well. pour soup mixture over vegetables. Stir gently to coat. Cover and cook on low for 6-7 hours. About 10 minutes before serving, gently stir in thawed 1 cup frozen peas, thawed and 1 cup shredded Cheddar and American cheese blend. Cover and cook an additional 10 minutes until carrots are tender. Worcestershire sauce and red pepper and pour over
Cheddar Bacon-Garlic Monkey Bread (11/10/17) Heat oven to 350 degrees. Cut half of a package of cheddar cheese into 32 small cubes and shred the remainder of the 8 oz package of cheddar cheese. Mix 3 Tablespoons butter, melted, 2 cloves garlic, minced and 1 Tablespoon chopped parsley until blended. Drizzle 1 Tablespoon of the butter mixture onto the bottom of a 9 inch round pan, sprayed with cooking spray. Cut 4 slices bacon into 8 pieces each and cook. Take a can of refrigerated big buttermilk biscuits and quarter each biscuit. Place in each quarter 1 cube of cheese and 1 piece of the cooked bacon. Press dough around cheese and bacon until completely enclosed. Place in prepared pan. Sprinkle with remaining cheese and drizzle with remaining butter mixture. Bake 35 minutes or until golden brown. Cool 10 minutes before removing from pan to serve.
Lemon Tea Cookies – Thumbprints (11/9/17) Combine 1-2/3 cup flour, 1/3 cup powdered sugar, 1 cup margarine or butter, softened and 1 teaspoon vanilla. Blend well. Cover with plastic wrap. Refrigerate 30 minutes for easier handling. Shape dough into 1 inch balls, place 2 inches apart on ungreased cookie sheets. With thumb make imprint in center of each cookie. Bake at 350 degrees for 8-10 minutes until light brown. Immediately remove from cookie sheet and cool completely. In medium saucepan combine:1 egg beaten, 2/3 cup sugar, 2-3 teaspoons grated lemon peel, 1 teaspoon cornstarch , 1/4 teaspoon salt, 3 tablespoons lemon juice, 2 Tablespoon margarine or butter. Cook over low heat until smooth and thickened, stirring constantly. Spoon 1/4 teaspoon filling into center of each cooled cookie. Sprinkle with a little bit of powdered sugar or coconut. 3 doz. cookies.
Mushroom Chicken with Wild Rice (11/8/17) Preheat oven to 375 degrees. Spread 2 packages ready to serve long grain and wild rice in a greased 13 by 9 baking dish. Place 6 boneless skinless chicken breast halves over the rice. In a small bowl, whisk one can condensed cream of mushroom soup, undiluted, 1 cup sour cream, 1/2 cup water, and 2 Tablespoons sherry or chicken broth until blended. Stir in 7 oz. can mushroom stems and pieces. Pour over chicken. Bake, covered 30 minutes. Sprinkle 1/2 cup grated Parmesan cheese over top and. Bake uncovered, 5-10 minutes longer or until light golden brown and a thermometer inserted reads 165 degrees.
Pork Ribs and Kraut (11/7/17) Place 2 pounds country style pork ribs in 9 by 13 baking dish. Cover with drained 16 oz. bag sauerkraut. Sprinkle with 1/4 cup packed brown sugar. Pour a can of French onion soup over all. Cover and bake at 350 degrees for 3-4 hours or until ribs are tender.
Layered Lemon Pie (11/6/17) In a small bowl Beat 8 oz. cream cheese and 1/2 cup sugar until smooth. Beat 1/2 15 oz. can lemon pie filling. Fold in 8 oz. carton of Frozen whipped topping, thawed. Spoon into 9 inch graham cracker crust. Spread remaining half of the can of lemon pie filling over the cream cheese layer. Refrigerate for 15 minutes or till serving.’
Homemade Cherry Pie Filling (11/3/17) In a large saucepan, combine 2/3 cups sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt. Add 4 cups fresh tart cherries, pitted, 1-1/2 cups water, 2 Tablespoons lemon juice. Cook and stir 2 minutes or till thickened. Remove from heat and stir in food coloring, if desired.
Impossible Pumpkin Pie (11/2/17) Heat oven to 350 degrees. Grease pie place 9 inch or 10 inch.
Beat together until smooth:3/4 cup sugar, 1/2 cup Bisquick baking mix, 2 Tablespoons margarine or butter, 13 oz. can evaporated milk, 2 eggs, 16 oz. can pumpkin, 2 teaspoons pumpkin pie spice, 2 teaspoons vanilla.. Pour into pie place and bake until knife inserted in center comes out clean 50-55 minutes.
Fluffy Cran-Raspberry Salad (11/1/17) Microwave 2 cups frozen raspberries on hi 1 minute or just until thawed. Add 1 pkg. dry vanilla instant pudding, and 1/2 cup cranberry juice. Stir. Add 1 can whole berry cranberry sauce and mix until blended. Gently stir in 8 oz. tub Cool Whip then 1-1/2 cups miniature marshmallows. (This can be refrigerated up to 2 days but if you are not using it soon, wait and stir in the marshmallows just before serving.
OCTOBER
October 2017 Recipes
Tasty Reuben Soup (10/31/17) In a large saucepan, combine:4 cans (14.5 oz.) chicken broth, 4 cups shredded cabbage, 1 pound fully cooked kielbasa, halved and cut into 1 inch slices. 1/2 cup chopped onion, 1 teaspoon caraway seeds, 1/4 teaspoon garlic powder. Cook until cabbage is tender. Meanwhile cook 2 cups medium noodles and when the soup is done, stir noodles into the soup. Sprinkle with 1 cup shredded Swiss cheese.
Cheeseburger Casserole (10/30/17) Mix together: 1 pound ground beef browned and well drained 1 can green beans and 1 can nacho cheese sauce, on the bottom of a greased 9 by 13 casserole pan. Sprinkle on the top a 16 oz. bag frozen French fries. Bake at 375 degrees for 40-50 minutes until bubbly and fries are cooked and browned.
Chocolate Toffee- Peanut Butter Crunch Bars (10/27/17) Spray a 15 by 10 inch pan with sides with A cooking spray. Line bottom of the pan with Parchment Paper. Finely chop 1/2 cup of peanuts and set aside. Break up one roll of refrigerated sugar cookie dough and with floured fingers press dough evenly in bottom of pan. In a small microwave bowl microwave 1 cup crunchy peanut butter for 15-20 seconds until slightly melted. Spread over the dough. Sprinkle with 2 cups salted peanuts and 1-1/4 cups toffee bits. Bake 20-25 minutes at 350 degrees or until edges are golden brown. Sprinkle 2 cups semi sweet chocolate chips over the top and bake 1 minute or till chips soften. Spread over the bars. Sprinkle with the reserved, finely chopped peanuts. Cool 30 minutes in the pan and refrigerate about 25 minutes or till chocolate is set.
Beef and Cheddar Biscuits (10/26/17) Brown and drain well, 1 pound ground beef Stir in 1 Tablespoon barbecue sauce, set aside. Take 2 (4-1/2 oz.) tubes refrigerated biscuits and place one each in greased muffin cup, pressing firmly into the bottom and up sides of each cup. Spoon beef mixture over the biscuits. Sprinkle with 1 cup shredded Cheddar cheese. Bake at 350 for 15-18 minutes or till cheese is melted and biscuits are done.
Mock Caesar Salad (10/25/17) In a medium bowl, Whisk together: 2 Tablespoons Mayonnaise , 2 teaspoons grated Parmesan Cheese, 1-1/2 teaspoon red wine vinegar, 1/2 teaspoon garlic powder, and 1/2 teaspoon lemon juice. In a large bowl toss 4 cups torn romaine lettuce with the dressing. Sprinkle with croutons and 2 Tablespoons shredded Parmesan cheese.
Triple Layered Chocolate Pie (10/24/17) Finely crush 24 Oreo cookies and mix with 1/4 cup butter or margarine, melted. Press onto the bottom and up the sides of a 9 inch pie plate. Beat two packages (3.9 oz.) each chocolate Instant puddings with 2 cups cold milk with a whisk 2 minutes. Spoon 1-1/2 cups pudding into crust and stir 1/2 of a 8 oz. tub whipped topping, thawed into remaining pudding. Spread over pudding layer in crust. Chop 8 Oreo cookies and stir into remaining Cool whip. Spread over pie. Refrigerate.
Pea Soup (10/23/17) In a soup kettle or Dutch Oven coated with cooking spray, cook 2 celery ribs, thinly sliced, 1 medium onion, chopped, until tender. Stir in 16 oz. package split peas and 6 cups water. Bring to a boil, reduce heat, cover and simmer 25 minutes. Stir in 1 pound smoked kielbasa, halved and sliced, 4 medium carrots , thinly sliced, 2 medium potatoes, peeled and cubed, 1 Tablespoon minced parsley, 1 teaspoon basil, salt and pepper and 3 cups water. Return to boil, reduce heat, cover and simmer for 20-15 minutes or till peas and vegetables are tender.
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Gingerbread Bars (10/20/17) Heat oven to 350 degrees. Combine 3-1/4 cups flour,2/3 cup sugar, 1/2 cup margarine, softened, 1 cup water, 2/3 cup light molasses, 2 eggs, 2 teaspoon baking soda, 2 teaspoon pumpkin pie spice. Beat at medium speed, scraping bowl often until well mixed. Pour into greased 15 by 10 greased jelly roll pan. Bake 18-20 minutes or till tooth pick inserted in center comes out clean, Cool completely. Frost with powder sugar frosting.
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Sausage and Cheese Muffins (10/19/17) In a skillet over medium heat cook 1 pound bulk hot (or mild) pork sausage until no longer pink. Drain well. In a bowl combine 1 can condensed cheddar cheese soup, undiluted, 1/2 cup milk 2 or 3 teaspoons sage and sausage. Stir in 3 cups biscuit baking mix just till moistened. Fill 2 dozen greased muffin cups two-thirds full. Bake at 400 degrees for 15-20 minutes or till muffins test done.
Crunch and Munch Buttery Popcorn (10/18/17) Spread 8 cups popped microwave popcorn and 1/4 cup Spanish peanuts on a baking sheet and keep warm in the oven set to 300 degrees . No need to preheat the oven. Melt 1/2 cup (one stick) butter in medium saucepan over low heat. Add 1/2 cup sugar, 1/4 cup light corn syrup, stirring occasionally. Pop a candy thermometer into the mixture and watch closely. When the thermometer reaches 300 degrees pour over the warm popcorn and nuts. Stir well so the candy coats the popcorn. Put the popcorn back into the oven for 5 minutes, then stir again to coat the popcorn. Repeat, if necessary, to completely coat all the popcorn. Pour coated popcorn and nut onto wax paper. When cool break the chunks into bite size pieces and store in covered container.
Strawberry Teriyaki Glazed Salmon (10/17/17) Preheat broiler. In a small saucepan, combine 1/4 cup seedless strawberry jam, 2 Tablespoons soy sauce, 1 garlic clove, minced, 1/2 ginger. Cook and stir until mixture comes to a boil. Reduce heat, simmer uncovered, 6-8 minutes or until mixture is reduced by half. Sprinkle 4 salmon fillets with salt and pepper. Place in an ungreased 15 by 10 baking pan. Broil 4-6 inches from heat 8-10 minutes or till fish begins to flake easily with a fork, brushing with 2 Tablespoons jam mixture during the last 2 minutes of cooking. Just before serving brush with remaining jam mixture.
Pumpkin Fluff Dip (10/16/17) Mix a 15 oz. can pumpkin, one (3.4 oz.) Vanilla Instant pudding mix, and 1 teaspoon pumpkin pie spice in a large bowl with whisk until well blended. Stir in an 8 oz. tub of Cool Whip. Refrigerate one hour. Serve with crackers.
Caramel Pear Crisp (10/13/17) Heat oven to 375 degrees. Mix 1/4 cup quick cooking oats, 3 tablespoons brown sugar. Cut in 2 tablespoons cold butter and cut in the butter with pastry blender until mixture resembles coarse crumbs. Stir 15 Nilla wafers coarsely crushed about 2/3 cup. Place 4 large pears, peeled, cut into 1/2 inch slices into 1-1/2 qt. casserole. Top with crumb mixture. Bake 35 to 40 minutes or till pears are tender and topping is golden brown. Cool 15 minutes. Meanwhile microwave 12 caramels and 1 Tablespoon milk in small microwaveable bowl until caramels are completely melted, stirring after 1 minute. Drizzle caramel sauce over dessert just before serving. Top with Cool Whip.
Salisbury Steak (10/12/17) Mix together: 1-1/2 pounds ground beef, 6 oz package stove top stuffing mix for chicken, 1 onion, finely chopped, 1 egg, and 1 cup water. Shape into 6, 3/4 inch oval patties. Heat 1 Tablespoons oil, add patties, reduce heat and cook until done. Mix 12 oz. jar gravy with 1/2 cup water and pour over patties. Bring to a boil. Simmer on low 5 minutes. Serve with mashed potatoes.
Apple Pie Bars (10/11/17) Beat together 8 oz. cream cheese softened and 1 cup butter softened until blended. Gradually add 3 cups flour, mixing on low speed after each addition until blended. Shape into two balls. Place one ball on large lightly floured sheet of wax paper. Flaten slightly and cover with second floured sheet of wax paper. Roll out dough to 15 by 10 rectangle. Spray 15 by 10 pan. Remove the top sheet of the wax paper and flip the dough onto the baking sheet. Toss together 10 Granny Smith apples peeled and sliced (about 9 cups) with 1-1/4 cups sugar and 1 teaspoon cinnamon. Spread on the bottom crust. Repeat rolling out the second ball of dough as you did with the first and place over the apples. Pinch the crust and seal in the apples and make several slits in the crust. Bake at 400 degrees 35-40 minutes until golden brown.
Nutty Blue Cheese Vegetable Dip (10/10/17) In a medium bowl combine:1 cup mayonnaise or salad dressing, 1- 8oz. container sour cream, 1/4 cup (one oz.) blue cheese, crumbled, 1 Tablespoon finely chopped onion, 2 teaspoons instant bouillon, Mix well, stir in 1/2 cup coarsely chopped walnuts (if desired). Cover and chill. Stir before serving.
KFC Cole Slaw (10/9/17) In a large bowl, mix together ½ cup mayonnaise,1/3 cup sugar, 1/4 cup buttermilk, 2 ½ tablespoons lemon juice, 1 ½ tablespoons white vinegar, ½ teaspoon salt and 1/8 teaspoon pepper until smooth. Stir in the 8 cups finely chopped cabbage, ¼ cup shredded carrots and 2 Tablespoons minced onion and mix to combine. Refrigerate covered for 2 hours or so and Enjoy!
Deep Fried Cherry Pie (10/6/17) In a small bowl combine: 1 cup flour, 1/4 teaspoon baking powder, 1/4 teaspoon salt. Cut in 2 Tablespoons shortening until mixture resembles coarse crumbs. Stir in 1/3 cup boiling water just until moistened. Turn on to a lightly floured surface and knead 8-10 times. Divide dough into four portions, roll each into an 8 inch circle. Place 1/4 cup cherry pie filling in the center of each circle. Fold dough over filling and secure with toothpicks. In an electric skillet, heat 1 inch oil to 375 degrees. Fry pies, folded side down in oil for 2-3 minutes or till lightly browned. Turn and fry the other side 2-3 minutes longer. Drain on paper towels. Remove toothpicks and serve with syrup or whipped cream.
Heath Bar Dip (10/5/17) Mix together: 8 oz. softened cream cheese, 1/4 cup brown sugar, 1/4 cup powdered sugar, 1 teaspoon vanilla, and one crushed Heath bar. Mix up and use as dip for fruit or dip with graham crackers.
Beef Stir Fry (10/4/17) In a bowl combine 2 Tablespoons cornstarch, 2 teaspoons sugar, 6 Tablespoons soy sauce, and 1/4 cup either white wine , apple juice, or water, stir till smooth. Add 1 pound boneless beef round steak, cut into thin strips and toss to coat. Set aside. In a large skillet stir fry: 3 cups broccoli, 2 medium carrots, thinly sliced, 6 oz. package frozen pea pods, thawed, 2 Tablespoons chopped onion in 1 Tablespoon oil for 1 minute. Stir in an 8 oz. can water chestnuts, undrained. Cover and simmer for 4 minutes. Remove and keep warm. In the same skillet stir fry beef in 1 tablespoon oil until meat reaches desired doneness. Return vegetables to the pan, toss and serve over rice.
Cranberry Fluff (10/3/17) In a medium saucepan combine 1- 1/4 cups sugar, 1/4 cup cornstarch, mix well. Add 1 cup water and blend well. Stir in 3 cups cranberries fresh or frozen and cook on medium- high heat until cranberries pop and mixture boils and thickens. Boil 1 minute. Cool and refrigerate 2 hours or till chilled. Fold 1 cup whipping cream whipped or cool whip, about 2 cups. Store in refrigerator.
Kathy’s Squash (10/2/17) Two medium acorn squash cut in half crosswise. Scoop out seeds. Place cut side down on sprayed baking sheet with sides. Bake at 425 degrees for 20-25 minutes. Turn squash side up and prick all over with a fork. Melt two tablespoons of butter over the squash and sprinkle with 2 Tablespoons brown sugar. Season with salt and pepper and mix it up. Bake about 25-30 minutes longer.
SEPTEMBER
September 2017 Recipes
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Apple Custard Coffee Cake (9/29/17) In a bowl combine 2 cups biscuit/ baking mix with 1/4 cup sugar, 3/4 cup milk, 1 teaspoon vanilla and mix well. Stir in 1 cup chopped pecans. Pour into greased 9 inch baking dish. Toss 2 medium tart apples, peeled and chopped, with 1/4 cup sugar and 1/2 teaspoon cinnamon. Sprinkle over batter. In a bowl combine 3 eggs, and 1 cup cream and 1/2 cup sugar. Pour over apples. Sprinkle with 1/4 teaspoon cinnamon. Bake uncovered at 350 degrees for 40-45 minutes or till knife inserted in the middle comes out clean. Serve warm and refrigerate left overs.
French Green Beans (9/28/17) Cook a package of frozen French style green beans, according to package directions. ( 9 Oz.) Drain. Add small jar sliced mushrooms, drained and keep warm on the stove. Meanwhile mix together 3 tablespoons butter or margarine, melted with 1/4 teaspoon rosemary, and 1/4 teaspoon basil. Drizzle over bean mixture and toss to coat. Sprinkle with slivered almonds.
Pepperoni Pizza-licious Dip (9/27/17) Mix together: 1 tub (8 oz.) cream cheese spread, 1/2 cup pizza sauce, 1/2 cup Italian 5 cheese blend, 1/2 cup chopped pepperoni, 1/3 cup chopped red pepper, 1/3 cup chopped green pepper. Serve as a dip.
Turtle Pumpkin Pie (9/26/17) One premade graham Cracker crust. Pour 1/4 cup caramel topping into crust and sprinkle with 1/2 cup pecan pieces. Beat together: 1 cup cold milk, 2 pkgs. instant vanilla pudding, 1 cup canned pumpkin, 1 teaspoon cinnamon,1/2 teaspoon nutmeg Until blended. Stir in 1 and 1/2 cups cool Whip topping. Spread into the crust. Refrigerate at least 1 hour. Just before serving top with remaining cool whip and drizzle with 2 Tablespoons caramel and top with pecans.
Slow Cooked Wild Rice Pilaf (9/25/17) Spray 4-6 quart slow cooker with non stick cooking spray. Rinse 1-1/2 cups uncooked wild rice with cold water. Place in sprayed slow cooker. Add 1/2 cup sliced green onions, a small jar of sliced mushrooms, drained, 1 garlic clove, minced, 3/4 teaspoon salt, 14 oz can chicken broth, 2 cups water. Cover and cook on high for 3-4 hours. Add 1/2 cup dried cherries (opt) 3/4 teaspoon thyme, and 1/4 teaspoon nutmeg. Mix gently and cook on low setting for 30-60 minutes or till rice is open and tender.
Lemon Meringue Dessert (9/22/17) Mix 1/4 cup sugar and 2 Tablespoons corn starch in medium sauce pan. Gradually stir in 2-1/2 cups water until blended. Bring to a boil on medium heat; cook 8 minutes, stirring constantly. Remove from heat and add 2 packages (3 oz. each) gelatin and 2 teaspoons zest. Stir till gelatin is completely dissolved. Refrigerate 1 hour or until slightly thickened, stirring occasionally. Meanwhile microwave 2 cups miniature marshmallows and 1/4 cup milk on high until marshmallows are completely melted and mixture is well blended. Stir in 1 teaspoon vanilla. Cool 5 minutes. Blend in 1 cup sour cream. Pour into a 9 inch square pan coated with cooking spray. Refrigerate until ready to use. Spoon gelatin mixture gently over marshmallow layer in the pan. Refrigerate 2 hours or until firm. Sprinkle with graham cracker crumbs. Unmold dessert onto serving plate just before serving.
Apple Upsidedown Cake (9/21/17) Place 1/4 cup butter , cubed in round baking pan. Heat in oven until melted. Tilt pan to coat bottom and sides. Sprinkle 1/4 cup brown sugar and 1 Tablespoon ginger onto top of pan. Arrange 2 large apples, peeled and cut into 1/8 inch slices over the brown sugar mixture. For batter: In a large bowl beat 1/4 cup butter and 2/3 cup packed brown sugar until blended. Add 2 eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. In another bowl, whisk 1-1/2 cups flour, 2 teaspoon baking powder, 1 teaspoon ginger, 1/4 teaspoon salt. Add to creamed mixture alternately with 1/2 cup milk. Spoon over apples. Bake at 375 degrees oven for 30-35 minutes until toothpick inserted in center until it comes clean. Cool 10 minutes before inverting onto serving plate.
Sweet BBQ Pork Chops (8/20/17) In a skillet , heat 1 Tablespoon oil. Brown 4 boneless pork loin chops. In a small bowl combine: 1/4 cup packed brown sugar, 1/4 cup chopped onion, 1/4 cup ketchup, 1/4 cup Bar B q sauce and 1/4 cup French dressing and 1/4 cup honey. Mix and pour over chops. Bring to a boil, reduce heat, simmer, covered 4-5 minutes or till reaches 145 degrees. Let stand 5 minutes before serving.
Philly Cheese Steak Sloppy Joes (9/19/17) INGREDIENTS: 1 pound lean ground beef; 2 tablespoons butter; 1 small yellow onion, diced; 1 small green bell pepper, diced; 8 ounces brown mushrooms minced; 2 tablespoons ketchup; 1 tablespoon Worcestershire sauce; ½ teaspoon Kosher salt; ½ teaspoon fresh ground black pepper; 1 tablespoon cornstarch; 1 cup beef broth; 8 ounces Provolone Cheese Slices, chopped (use 6 oz. if you don’t want it very cheesy); 6 brioche hamburger buns. DIRECTIONS: Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart. Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef. Remove the beef (you can leave the fat) and add the butter and the onions, bell peppers and mushrooms. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again. Add the beef back into the pan. In a small cup mix the beef broth and cornstarch together. Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan. Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes. Turn off the heat, add in the provolone cheese. Serve on toasted brioche buns.
Strawberry Sorbet Sensation (9/18/17) Line an 8 by 4 loaf pan with foil. Spread 2 cups, Strawberry, softened if necessary, into the bottom of the loaf pan. Place in freezer 15 minutes. In a small bowl whisk 1 cup cold fat free milk and 1 package(1 oz.) sugar-free instant vanilla pudding mix after mixed let stand 2 minutes or till soft set. Reserve 1/2 cup reduced fat whipped topping, thawed, from an 8 oz. carton. Fold remaining whipped topping into the pudding mixture and spread over the sorbet. Freeze, covered 4 hours or overnight. Remove from freezer 10-15 minutes before serving. Serve with sliced strawberries.
15-Minute Chow Mein (9/15/17) INGREDIENTS: 4 packages ramen noodles*, 2 tablespoons olive oil, 1/2 small onion, diced, 10 oz. shredded cabbage, salt & pepper, to taste, 1 1/2 teaspoon ground ginger {or grate in a little fresh ginger}, 2 teaspoons sugar, 1 teaspoon granulated garlic, 1/4 cup soy sauce, 2 teaspoons sesame oil. DIRECTIONS: Cook ramen noodles in boiling water until chewy and *just* cooked. Drain and set aside. In a large skillet, heat olive oil over medium high heat. Sauté onion, cabbage, salt, pepper, ginger together until tender. Toss together with cooked noodles, sugar, garlic, soy sauce and sesame oil until heated through. Serve hot. *You are welcome to use fresh ramen or yakisoba noodles in place of the cheap ramen.
Easy Crescent Taco Bake (9/14/17) Heat oven to 375 degrees. Unroll 1 can 8 oz. refrigerated dinner rolls and separate into 8 triangles. Place in ungreased 9 inch square pan or 10 inch pie pan and press over bottom and up sides to form crust. In a 10 inch skillet cook 1 pound lean ground beef for 10 minutes, stirring occasionally until fully cooked. Drain. Stir in 3/4 cup chunky salsa and 2 tablespoons taco mix from a 1 oz. package. Simmer 5 minutes. Spoon meat mixture in crescent lined pan and sprinkle with 1 cup shredded Cheddar cheese. Bake 14-17 minutes or till crust is deep golden brown and cheese is melted. Serve topped with lettuce or tomato if desired.
Garlic Bread Spirals (9/13/17) In a small bowl mix 1/2 cup melted butter, 2 green onions, finely chopped, 3 Tablespoons grated Parmesan cheese, 2 Tablespoons parsley , 3 garlic cloves, minced. Unroll a 11 oz tube of refrigerated crusty French loaf. Spread butter mixture to within 1/2 inch of edges. Roll up jelly roll style, staring with the long side. Cut into 12 slices and place in greased muffin cups, cut side down. Bake at 400 degrees for 10-12 minutes or till golden brown. Serve warm.
Chicken Cheese Soup (9/12/17) In a Dutch Oven combine: 4 cups cubed cooked chicken breast, 3-1/2 cups water. 2 cans condensed cream of chicken soup, undiluted, 16 oz. package frozen mixed vegetables, thawed, 1 can 14-1/2 oz. diced potatoes, drained. Bring to a boil. Reduced heat and simmer for 8-10 minutes or till vegetables are tender. Stir in 16 oz process cheese (Velveeta) cubed just until melted, do not boil.
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A New Kind of Green Bean Casserole (9/11/17) Heat oven to 350 degrees. Cook 1-1/2 pounds fresh green beans in boiling water till crisp tender. Rinse with cold water and drain. Cook 3 slices bacon, chopped in the same pan until crisp. Remove and drain on paper towel. Discard all but 2 Tablespoons drippings from skillet and add 1/2 cup finely chopped onions and cook until tender. Stir in 2 tablespoons flour and gradually stir in 1-1/2 cups milk until well blended. Cook and stir until thick. Stir in 8 oz. shredded shredded cheese and stir until melted. Stir in beans and bacon. Spoon into 1-1/2 qt. casserole sprayed with cooking spray. Top with 8 butter crackers, crushed and Bake 25 minutes or till fully heated.
Chicken Taco Cups (9/8/17) Sprinkle 1 pound boneless Chicken breasts cut into 1 inch pieces, with 1 envelope reduced sodium taco seasoning. In a large skillet, coated with cooking spray, cook and stir the chicken over medium heat for 5 minutes or till meat is no longer pink. Transfer chicken to a food processor, cover and process until chopped. In a large bowl, combine the chicken, 1 small onion, chopped, 1/2 jar salsa and 1 cup shredded cheddar cheese. Press 36 wonton wrappers into miniature muffin cups coated with cooking spray. Bake at 375 degrees for 5 minutes or till lightly browned. Spoon rounded Tablespoons of chicken mixture into cups. Top with remaining 1/2 jar salsa and 1 more cup cheese. Bake 15 minutes longer or till heated through. Serve warm. Garnish with sour cream, green onions and olives if desired.
Mini Sweet Potato Casserole (9/7/17) Place 1 sweet potato in a saucepan cover, bring to boil, reduce heat simmer until tender. Drain. When cool enough to handle, peel, place in bowl and mash. Stir in 1 Tablespoon butter melted, 1 Tablespoon raisins, 1/2 teaspoon grated orange peel dash of salt, 1/8 teaspoon cinnamon and dash of nutmeg. Transfer to a greased baking dish. Toss 2 Tablespoon coconut with 1 Tablespoon melted butter or margarine. Sprinkle over the top. Bake uncovered at 350 degrees for 25-30 minutes until golden brown.
Toffee Top Cheesecake Bars (9/6/17) Heat oven to 350 degrees. Combine 1-1/4 cup flour, 1 cup powdered sugar, 1/2 cup unsweetened cocoa powder, 1/4 teaspoon baking soda in medium bowl. Cut in 3/4 cup butter or margarine (1-1/2 sticks) until mixture is crumbly. Press into bottom of ungreased 13 by 9 baking pan. Bake 15 minutes. Beat 8 oz. package cream cheese, softened, until fluffy. Add can of sweetened condensed milk (not evaporated), 2 eggs, and 1 teaspoon vanilla. Beat until smooth. Add 1 cup English toffee bits. Pour mixture over hot crust. Bake 25 minutes or till set and edges just begin to brown. Remove from oven. Cool 15 min. Sprinkle 3/4 cup English Toffee bits evenly over top. Cool completely and refrigerate leftovers.
Sweet Potato Casserole (9/5/17) Place a medium sweet potato in a sauce pan with water and boil until tender. Drain. When cool enough peel. Place in a bowl, mash. Stir in 1 Tablespoon butter or margarine, 1 Tablespoon raisins, 1/2 teaspoon grated orange peel or zest, salt, 1/8 teaspoon ginger and dash of nutmeg. Transfer to a greased 1-1/2 cup baking dish. Toss 2 Tablespoon coconut with 1 Tablespoon butter, melted, and sprinkle over the top. Bake, uncovered 350 degrees. Bake uncovered at 350 degrees for 24-30 minutes until golden brown.
Festive Ham N Cheese (9/1/17) In a mixing bowl beat 2 packages (8 oz each) cream cheese , softened, 1/2 cup sour cream, 2 tablespoons dry onion soup mix until smooth. Stir in 1 cup chopped fully cooked ham and 1 cup shredded cheese. Form into a ball or spoon into plastic wrap lined mold Sprinkle parsley on top.
AUGUST
Microwave Cherry Crisp (8/31/17) Spoon 1 (21 oz.) can cherry pie filling into a greased 9 inch pie filling into a greased 9 inch pie plate. In a bowl combine 3/4 cup packed brown sugar, 2/3 cup quick cooking oats and 1/3 cup flour. Cut in 1/4 cup butter or margarine until crumbly. Sprinkle over filling. Microwave on high for 12-14 minutes. Serve warm with ice cream if desired.
Classic Hamburger Casserole (8/29/17) In a skillet, brown 1 pound ground beef, drain well. Stir in 9 oz. package frozen cut green beans, thawed, 1 can condensed tomato soup, 1/4 cup water, 1/2 teaspoon seasoned salt, dash of pepper. Pour into 1-1/2 qt. casserole. In medium bowl combine 2 cups hot mashed potatoes and 2/3 cup French Fried Onions. Spoon potato mixture in mounds around the edge of casserole. Bake, uncovered at 350 degrees for 25 minutes or till heated through. Top potatoes with 1/2 cup shredded Cheddar cheese and more French Fried onions. Return to oven for 5 minutes until onions are golden brown.
Caramel Peanut Crunch (8/28/17) In a large greased bowl combine: 4 cups popped popcorn, 1 cup dry roasted peanuts, 1 cup chow mein noodle and 1/2 cup raisins and set aside. In a large saucepan combine 1 cup sugar, 3/4 cup butter, cubed, 1/2 cup light corn syrup and 2 Tablespoons water. Cook over medium heat, stirring occasionally until mixture reaches 270 degrees, soft crack stage on a candy thermometer. Remove from heat and stir in 1 teaspoon cinnamon. Remove. Pour over popcorn mixture and stir until evenly coated. Immediately pour into greased 15 by 10 inch pan. When cooked enough to handle break into pieces and store in airtight containers.
Slow Cooker Chicken Tortilla Soup (8/25/17) Place 4 boneless skinless chicken thighs or other chicken parts in a slow cooker. Add 1 can 10 oz. diced tomatoes and green chiles, undrained, 2 carrots, thinly sliced, 1 onion chopped 1 teaspoon chili powder, 1 teaspoon cumin and two 14.5 cans chicken broth. Cover, cook on low 4-5 hours or high 2-3 hours. Use slotted spoon to remove chicken from cooker and cool slightly. Coarsely chop chicken, return to soup. Stir. Crush 4 cups tortilla chips and place in bowls Ladle soup into bowls and top with Mexican cheese.
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Orange Juice Salad (8/24/17) Dissolve 6 oz. package orange gelatin into 2 cups hot water. Stir in 8 oz package miniature marshmallows and stir until they melt. Add 1-1/2 cups orange juice and cool to room temperature. Add 1 cup sour cream and blend well. Pour into square baking dish.
Lemon Zucchini Cookies (8/23/17) Mix in order: 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon lemon zest, 3/4 cup oleo, 3/4 cup sugar, 1 egg, 1 cup zucchini, unpeeled and shredded. Mix well. Drop by teaspoonful on greased cookie sheet. Bake at 375 degrees for 15-20 minutes. While warm drizzle with lemon frosting which is made by mixing 1 cup powdered sugar with 1-1/2 Tablespoon lemon juice.
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Chuck Wagon Beans (8/22/17) Fry 1/4 pound bacon, drain fat and set aside. Fry 1-1/2 pounds bacon, 1-1/2 cups onion, chopped, 1/2 cup celery, chopped, until no longer pink. Dissolve 1 beef bouillon cube and 1/3 cup boiling water, add to meat mixture along with: 1 clove garlic, 3/4 cup catsup, 1-1/2 Tablespoons ,mustard, salt and pepper, and a 29 oz. can molasses style baked beans. Mix all ingredients and Bake at 375 degrees for 1 hour 15 minutes, Crumble bacon over the top.
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Sticky Asian Chicken (8/21/17) In a large skillet heat a little oil and brown about 1-1/2 pounds chicken thighs or other parts of chicken. In a small bowl mix together: 1/3 cup soy sauce, 1/3 cup white wine or chicken broth, 3 Tablespoons sugar, 3 garlic cloves, minced. Pour over chicken, bring to a boil, reduce heat and simmer covered until a thermometer reads 170 degree or the chicken is done. Remove chicken and keep warm. In a small bowl mix 1 Tablespoon cornstarch and 3 tablespoons water and stir into the juices in the pan. Bring to a boil stirring constantly, cook and stir until thickened. Serve over the chicken.
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Heavenly Applesauce (8/18/17) In a slow cooker combine 5 pounds of apples, peeled and sliced, 3/4 cup brown sugar, 2/3 cup unsweetened apple juice, 2 teaspoons cinnamon, 1 teaspoon pumpkin pie spice. Cook, covered on low 6-8 hours or till apples are soft. Add 1 tablespoon vanilla and stir to break up apples. Serve warm or cold.
SPAM Pasta Toss (8/17/17) Cook 12 oz. spaghetti according to package directions, drain. In a large skillet saute 2 cups cubed Spam or ham until browned. Add 2 minced garlic cloves and cook a minute longer. Stir in spaghetti, 3 cups thawed frozen peas and 2 Tablespoons minced parsley. Heat through. Stir in 1/4 cup grated Parmesan cheese.
Chewy Caramel Bars (8/16/17) In a large bowl, beat 1 package yellow cake mix, one 5 oz. can evaporated milk and 1/4 cup butter, melted. Batter will be thick. Stir in 1/2 cup chopped nuts. Press half of the mixture into a 13 by 9 baking pan coated with cooking spray. Bake at 350 degrees for 10-12 minutes or till set. Place 36 Rolo candies, halved, cut-side down over crust. Drop remaining batter by Tablespoons over the top. Bake 25-30 minutes longer or till golden brown. Cool on a wire rack and cut into bars.
Skillet Shepherd’s Pie (8/15/17) In a large ovenproof skillet, cook 1-1/2 pound ground beef, 1 medium chopped onion and 2 garlic cloves, minced until meat is no longer pink. Drain well. Stir in 1/2 cup water and 1 envelop taco seasoning. Heat through and stir in 1 cup shredded cheddar cheese or a cheese of your choice. Combine 3 cups of refrigerated or leftover mashed potatoes and warm them. Add 1 cup shredded cheese. Spread over beef and broil 4-6 inches from the heat for 5-6 minutes or till golden brown.
Frozen Strawberry Pie (8/14/17) In a large mixing bowl: beat an 8 oz. cream cheese until smooth. Gradually beat in a 6 oz. frozen pink lemonade concentrate thawed. Mash a 20 oz package unsweetened strawberries and add to the cream cheese mixture and mix well. Fold in a 12 oz carton Cool Whip and spoon into a graham cracker crust. Freeze until firm. Remove from freezer 10 minutes before serving. Can garnish with a few strawberries.
Pork Chop Casserole (8/11/17) Place 8 medium potatoes, sliced in bottom of casserole and cover with 1 small package frozen , mixed vegetables and 1 onion, chopped. Lay 6 pork chops on top and season lightly. Dilute 1 can cream of celery soup with 1 can water and pour over all ingredients. Bake 1 hour at 350 degrees, uncover and bake 15 minutes to brown chops. Turn chops over to brown.
Quick Baked Apple (8/10/17) In a small bowl, combine 1 teaspoon finely chopped nuts, 1 teaspoon raisins and 1 teaspoon flaked coconut Set aside. Core 1 medium, tart apple and peel the top one third. Place in a microwave safe dish. Fill center with nut mixture. Sprinkle with a dash of cinnamon. Pour 2 Tablespoons apple juice to the dish and 1-1/2 teaspoons maple syrup over apple. Cover and microwave on high for 2-3 minutes until apple is tender, casting and rotating every minute. Serve warm.
Dilled Crab Salad (8/9/17) In a bowl, combine 2 eight ounce packages flaked crabmeat, 3 cups fresh sugar snap peas, halved, 2 medium cucumbers, sliced, 1 medium sweet red pepper, cut, 1/2 cup sliced red onion and 1/2 cup snipped fresh dill. Combine 1/3 cup prepared ranch dressing, 1/3 cup sour cream, 1 teaspoon lemon juice. Pour over crab mixture and toss to coat. Cover and refrigerate for 4 hours or overnight.
Butterscotch Cake (8/8/17) In a mixing bowl beat 3 eggs,1-1/4 cups vegetable oil, 1 teaspoon vanilla. Combine 2-1/2 cups flour 2 cups sugar, 2 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon cinnamon. Add to egg mixture and mix well. Stir in 4 medium tart apples, peeled and chopped (4 cups) and 1 cup chopped pecans. Pour into an ungreased 13 by 9 pan. Sprinkle with 11oz. package butterscotch chips. Bake at 325 degrees for 40-45 minutes or till toothpick inserted near the center comes out clean. Cool on wire rack.
Cheesy Potato Beef Bake (8/7/17) Cook 1 pound of ground beef, d rain well. Place in greased 9 by 13 pan. Combine 2 packages au gratin potatoes 4 cups hot tap water, 1-1/3 cups milk, 2 teaspoon margarine, 1 teaspoon salt, 1/2 teaspoon black pepper. Pour over beef. Cover and bake 400 degrees for 30 minutes . Sprinkle with 1 cup cheddar cheese and bake, uncovered until cheese is melted.
Pepper Steak (8/4/17) Ingrediants: 2 tablespoons olive oil, 1 medium onion, chopped, 2 large bell peppers, sliced into thin strips, 2 cloves garlic, minced, 1/3 cup soy sauce, 1/3 cup honey, 1/3 cup red wine vinegar, 1 1/2 pounds flank steak, cut into thin strips Directions: Heat olive oil in a skillet over medium heat. Cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Set aside. Heat a large skillet over medium-high heat. Pour soy sauce, honey, and red wine vinegar in pan, then add beef. Cook beef, stirring frequently, until done, about 10 to 15 minutes. Stir in cooked vegetables, and cook another 10 to 15 min
Onion Rice (8/3/17) Brown 2/3 cup uncooked rice in 2 Tablespoons oleo for approximately 15 minutes. Add 1 package dried onion soup mix, 1 can, mushrooms, and 2-1/2 cups water. Cover and simmer for 30 minutes or till rice is tender, stirring periodically… add water if needed.
Pineapple Iced Tea (8/2/17) In a saucepan bring 1 quart water to a boil. Remove from the heat. Add 7 tea bags, cover and steep for 3-5 minutes. Discard tea bags. Stir in 1 cup unsweetened pineapple juice, 1/3 cup lemon juice, and stir in 2 Tablespoons sugar until sugar dissolves. Refrigerate overnight for flavors to blend. Service over ice.
Applesauce Sweet Potatoes (8/1/17) Place 3 pounds sweet potatoes , about 5 medium, peeled and sliced in a 4 qt. slow cooker. In a small bowl, mix 1-1/2 cups unsweetened applesauce, 2/3 cup packed brown sugar, 3 Tablespoons melted butter and 1 teaspoon cinnamon. Pour over the potatoes. Cook, covered, on low 4-5 hours or till potatoes are tender. If desired sprinkle chopped pecans over the top.
JULY
Raspberry- Blueberry Cream Pie (7/31/17) Use your own favorite cooked pie crust or cookie crumb crust off the shelf. In a medium bowl, whip 1/2 cup heavy cream until it forms stiff peaks. Whip in 1/2 cup plain Greek yogurt, 1 teaspoon vanilla, 2 tablespoons honey or more to taste. Place filling into prepared pie shell and scatter 2 cups raspberries and 1/2 cup blueberries over the top. Chill before serving.
Saucy Sausages(7/28/17) Brown one pound pork sausages and drain. Add drained pineapple juice from 1 cup pineapple chunks and 1/4 cup brown sugar or maple syrup. Add your pineapple chunks Cover and bake at 350 degrees for 30 minutes.
Magic Layered Lemon Cake(7/27/17) Beat 4 egg WHITES on high speed until soft peaks form. Mix some lemon Zest with 1/4 cup juice from one large lemon and 2-1/2 cups milk and set aside. Combine 1 cup flour and 1 package lemon flavored instant pudding. In a separate bowl beat 4 egg yolks, 1-1/4 cup powdered sugar until thickened and pale yellow in color. Add 1/2 cup butter melted and cooled, and beat. Gradually add flour mixture alternately with the milk mixture, mixing well after each addition. Whisk in egg whites. Pour into 8 inch square pan sprayed with cooking spray. Pan will be full. Bake 325 for 50-55 minutes or till center is almost set and top is golden brown. Cool completely and spread with cool whip just before serving.
Cauliflower Crust Pizza (7/26/17) Grind fresh cauliflower (2 cups) in a food processor until fine. Add 2 eggs and 2 cups cheese, your favorite. Put parchment paper on a pizza pan and form mixture into a round crust like pizza. Bake at 450 degrees for 15 minutes. Remove and put favorite topping on top, cheese, pepperoni, sauce ect.
Grilled Chicken Thighs with Pineapple (7/25/17) Ingredients: 10 pieces deboned chicken thighs, Fresh pineapple, sliced, for grilling, Marinade: 1 tablespoon soy sauce, 1 tablespoon oil, 3 cubes frozen garlic, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon cumin. Combine all the ingredients for the marinade in a bowl and add chicken and pineapple slices. Place in a ziplock bag and squeeze out all the air. Refrigerate until ready to use. Grill for only about four minutes on each side, just until the chicken is cooked through. (Check for doneness at the thickest part.) Grill the pineapple along with the chicken, just for about three minutes on each side.
Easy Homemade Pie Dough (7/24/17) Makes 9 inch crust. In a food processor place 1-1/2 cup flour, 4 oz. cream cheese, cubed, 1/2 cup butter. Process 30 seconds or till mixture forms ball. Roll into crust. Also makes good crust for pot pie recipes. Double if you want 2 crusts.
Pickled Beet and Feta Salad with Walnuts (7/21/17) 1 bag of hearts of romaine lettuce, 12 oz. jar pickled beets. 2 Tablespoons raspberry preserves, 1/2 small red onion, chopped, 1/2 cup feta cheese, crumbled, 1/2 cup chopped walnuts, 4 radishes chopped, 2 ribs of celery , chopped, 3 Tablespoons olive oil, 2 tablespoons vinegar, salt and pepper. In a small skillet over medium heat, toast the walnuts about 3-4 minutes. In a large bowl combine lettuce, onions, radishes, celery, and beets. In a small bowl whisk the raspberry preserves, vinegar and oil. Toss the salad with the raspberry mixture. Top with Feta cheese and walnuts, toss, adjust seasonings.
Cool Whip Snickerdoodles (7/20/17) Combine 1/3 cup sugar and 1-1/2 teaspoons cinnamon and set aside. Combine 1 package yellow cake mix, 8 oz.tub Cool Whip and 1 egg until well blended. Dough will be thick and sticky. Using two small spoons to drop dough 2 teaspoons at a time to drop dough, 2 teaspoons at a time into sugar mixture. Toss until dough is evenly coated with sugar mixture. Place dough 2 inches apart on parchment covered baking sheets. Bake 13-15 minutes or until edges are slightly brown. Cool on baking sheet one minute and remove to wire racks.
Roasted Acorn Squash (7/19/17) Heat oven to 400 degrees. Cut 1 large acorn squash lengthwise (about 1-1/2 pounds) and remove seeds. Place squash halves cut side down, on cutting board. Cut each half crosswise into 6 slices. Place in a large bowl. Mix 1/3 cup Italian dressing, 1/2 teaspoon paprika, and 1 Tablespoon Parmesan cheese until blended. Add to squash. Toss till squash is evenly coated with dressing mixture. Spread onto foil covered baking sheet sprayed with cooking spray, re serving any dressing mixture that does not cling to squash. Bake 15 minutes turning and brushing both sides evenly with remaining dressing mixture. Then bake 8-10 minutes more or till squash is tender. Sprinkle with 1 tablespoon Parmesan cheese.
4 Ingredient Slow Cooker Chicken with Stuffing (7/18/17) Season 4 boneless, skinless chicken breasts with salt and pepper to taste, then place in a 6-quart slow cooker. Pour ½ cup no-sodium chicken broth over the chicken. In a large bowl, add 1 – 10.75 ounce can of cream of mushroom soup, 1 6 ounce box stuffing mix and ¼ cup water. Mix well until everything is fully incorporated. Evenly spread the stuffing mixture over the chicken. Cover and cook on high for 4 hours.
Slow Cooker Cranberry Pork (7/17/17) In a Dutch oven brown 3-4 pounds of pork loin in a little oil. Transfer to 5 qt. slow cooker. Combine 16 oz. can whole berry cranberry sauce, 3/4 cup cranberry juice, 3/4 cup sugar, 1 teaspoon dry mustard, 1 teaspoon pepper, 1/4 teaspoon cloves. Pour over meat and cook on low 6-8 hours or till thermometer reads 160 degrees. Remove roast and keep warm. In a saucepan combine 1/4 cup cornstarch and 1/4 cup water and dash of salt Bring to a boil; cook and stir till smooth and stir into cooking juices . Bring to a boil. Cook and stir until thickened. Serve with roast
Hamburger Fry Pan Supper (7/14/17) In a large skillet , brown 1 pound ground beef and 1 medium onion, chopped. Drain well. Add 2 medium unpeeled red potatoes sliced, 2 cups shredded cabbage, 2 cups thinly sliced celery and 1/2 cup water. Cover and simmer for 20 minutes or till vegetables are tender, stirring occasionally.
Cherry Cheesecake (7/12/17) In a mixing bowl beat one 8 oz and one 3 oz. cream cheese, softened with 1 cup confectioners sugar until smooth. Fold in 8 oz. frozen whipped topping, thawed and spoon into graham cracker or shortbread crust. Top with 21 oz. can cherry pie filling.
Company Carrots (7/11/17) Place 2 pounds baby carrots or medium carrots quartered in an ungreased 9 inch square baking dish. Add 1/4 cup water, dot with 1/4 cup butter or margarine. Sprinkle with 1 teaspoon oregano and 1/2 teaspoon salt. Cover and bake at 325 degrees for 1-1/4 hours or till tender.
Pecan Sticky Muffins (7/10/17) In a large bowl combine: 2 cups flour, 1 Tablespoon baking powder, 1 teaspoon cinnamon and 1/4 teaspoon salt. In another bowl beat 2 eggs, 1 cup milk 1/4 teaspoon vegetable oil, 1/2 cup brown sugar, and 1 teaspoon vanilla. Stir into dry ingredients just until moistened. Into each greased muffin cup spoon 1 teaspoon butter, 1 teaspoon brown sugar, and 1 heaping tablespoon pecans. Top each with 1/4 of the batter. Bake at 350 degrees for 25- 30 minutes or till muffins test done. Invert pan into a piece of foil. Let stand for 2 minutes. Remove pan and serve warm.
Cucumber Radish Sauté’ (7/7/17) Melt 2 Tablespoons butter in medium pan. Cut 4 medium to large cucumbers in half lengthwise and run a teaspoon down the middle to remove seeds. Then thinly slice the cucumbers. Thinly slice 1 bunch of radishes and toss cucumbers and radishes in the butter. Cook, turning occasionally until they become translucent, not more than 5 minutes. Remove and season with salt and pepper.
Bacon BBQ New York Pork Chops (7/5/17) Wrap a slice of bacon around the edges of each of 4 1 inch pork chops and secure with wooden toothpicks. Mix together 4 Tablespoons of your favorite BBQ sauce and 1/2 cup beer or non-alcoholic beer. Prepare grill to medium high heat and grill chops over direct heat until reaches between 145 degrees (medium rare) to 160 degrees, medium on a meat thermometer. 4-5 minutes per side. Brush with sauce the last 5 minutes cooking time. Let rest three minutes and serve with remaining sauce.
Paula Deen’s Corn Salad (7/3/17) 2 15 oz can whole kernel corn drained, 2 c shredded cheddar cheese, 1 c mayonnaise, 1 c green (or combo of other peppers) pepper chopped fairly fine, 1/2 c chopped red onion, 1 10 1/2 oz bag coarsely crushed Fritos Chili Cheese Chips. Combine all but chips and chill. Add crushed chips before serving.
JUNE
Bacon Cheeseburger Roll-Up (6/30/17) Preheat oven to 400 degrees. Cook 1 pound lean ground beef, 4 slices bacon, chopped, 1/2 cup chopped onions, in a large skillet until ground beef is evenly browned, stirring occasionally. Drain and return meat to skillet. Add 8 oz. of Velveeta cheese cut into 1/2 cubed and cook until completely melted, stirring frequently. Remove from heat and set aside. Unroll 13.8 package refrigerated pizza dough onto a sprayed with cooking sprayed baking sheet. Press into 15 by 8 inch rectangle. Top evenly with meat mixture. Roll up dough, staring at one of the long sides and place seam side down on baking sheet. Bake 20-25 minutes or till golden brown. Cut diagonally into 6 slices to serve.
Blue Ribbon Caramel Apple Pie (6/29/17) Place one pie crust in pie pan. Combine 1/2 teaspoon nutmeg, 1/2 teaspoon cinnamon, 1/2 teaspoon all spice and 2 cans apple pie filling and pour into c rust. Melt 12 caramel squares and 1 teaspoon milk in microwave till caramels are melted and pour over the pie filling. Place 1/2 cup chopped pecans over top. Cover with a second crust. Vent crust for baking. Brush top of pie crust with beaten egg and sprinkle with 1 teaspoon sugar. Bake at 425 degrees (or a little less) for 45 minutes or till golden brown.
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Frosty Chocolate-Peanut Butter Mini Pies (6/28/17) Microwave a 4 oz. package semi-sweet chocolate, Chopped or equivalent chocolate chips and 1 cup Cool Whip on high 30 seconds to 1 minute until chocolate is melted and blended. Cool. Meanwhile gradually add 1-1/2 cups milk to 1/4 cup peanut butter, beating until well blended. Add 1 package chocolate flavor instant pudding mix and beat 2 minutes. Stir in gently the remaining part of an 8 oz. Cool Whip. Place 1 cookie (chocolate sandwich type) in each of 12 paper lined muffin cups. Top with pudding mixture, then with the chocolate mixture. Sprinkle with chopped peanuts.
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Stove Top Easy Cheesy Chicken Bake (6/27/17) Preheat oven to 400 degrees Prepare a Stove Top Stuffing Mix for Chicken as directed on package and set aside. Mix together 1-1/2 pounds boneless chicken breasts, cut into 1 inch pieces, 14 oz. bag frozen broccoli florets, thawed, drained in a 13 by 9 inch baking dish. Stir in a can cream of chicken soup, 1/2 cup milk and 1-1/2 cups shredded Cheddar cheese. Top with prepared stuffing. Bake 30 minutes until cooked through.
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Impossible Bacon Pie (6/26/17) Heat oven to 400 degrees. Grease a 10 inch pie plate. Sprinkle on the plate 12 slices of bacon, crisply friend and crumbled, 1 cup shredded Swiss cheese (about 4 oz.) 1/3 cup chopped onion. In a bowl combine 2 cups milk, 1 cup biscuit baking mix, 4 eggs, 1/4 teaspoon salt and 1/8 teaspoon pepper. Beat until smooth. Pour into pie plate and bake until a knife inserted in the center comes out clean. 35-40 minutes. Cool 5 minutes.
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Freezer Sweet Corn (6/23/17) In a stockpot combine 4 quarts fresh corn (cut from about 20 ears.) 1 quart hot water, 2/3 cup sugar, 1/2 cup butter, cubed, 2 teaspoon salt. Bring to a boil. Reduce the heat, simmer, uncovered for 5-7 minutes, stirring occasionally. Transfer to large shallow containers. Cool, stirring occasionally. Freeze in re-sealable plastic freezer bags or freezer containers, allowing headspace for expansion.
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Ice Cream Torte (6/21/17) Mix together 1 cup crushed graham cracker crumbs, 1 cup crushed saltines and 1/2 cup melted butter. Line a 9 by 13 pan with crumbs. Bake 10 minutes at 350 degrees. COOL. Mix 1 qt. ice cream (any kind you like) with 1 cup milk and two- 3 oz packages vanilla instant pudding until smooth. Pour over cooled crust. Top with Cool whip, sprinkle with nuts and refrigerate.
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Country Style Ribs and Sauerkraut (6/20/17) Place 2 pound boneless style pork ribs, 1 medium cooking apple and 1 small onion, sliced in slow cooker. Top with 16 oz. can sauerkraut, 3 Tablespoons brown sugar, and 1 teaspoon caraway seed. Mix lightly. Pour 1/4 cup dry white wine or apple juice over the top. Cover and cook on low for 8-10 hours.
Slow Cooked Sweet and Sour Pork (6/19/17) In a slow cooker combine 1- 1/2 pound pork cut into cubes, one 8 oz. can pineapple tidbits in unsweetened juice, undrained, 1 medium red or green bell pepper, cut into squares, 3 Tablespoons brown sugar, 1/2 teaspoon ginger, 1/4 cup vinegar and 3 Tablespoons soy sauce. Mix well. Cover, cook on low setting for 6-8 hours. About 5 minutes before serving, in a small bowl combine 3 Tablespoons water and 2 Tablespoons cornstarch. Blend well. Stir into pork mixture in slow cooker. Increase heat setting to high. Cover and cook 5 minutes or till thickened. Serve over rice.
Parmesan Corn on the Cob (6/16/17) In a bowl combined 1/4 cup butter, melted, 1/4 cup grated Parmesan cheese and 1/2 teaspoon Italian seasoning. Set aside. Remove husks and silk from 4 corn on the cob. Place in a shallow microwave safe dish and add 1/4 cup water. Cover and microwave on hi for 10-13 minutes, turning one. Let stand for 5 minutes, drain. Brush with butter mixture.
Lemon Cheese Bars (6/15/17) Mix 1 box yellow cake mix with 1 egg and 1/3 cup oil until crumbly. Reserve 1 cup and pat remaining mixture lightly into ungreased 13 by 9 pan. Bake at 350 degrees for 15 minutes. beat 8 oz. package cream cheese, softened, 1/3 cup sugar, 1 teaspoon lemon juice and 1 egg until light and smooth. Spread on baked layer, sprinkle with reserved crumbs and bake 15 minutes longer. Cool and cut into bars.
Blueberry Angel Dessert (6/14/17) In a large mixing bowl beat 8 oz. package cream cheese and 1 cup confectioners’ sugar. Fold in 8 oz. carton thawed whip topping (Cool Whip) and 1 prepared Angel food cake (14 oz.) cut into 1 inch cubes. Spread evenly in an ungreased 13 by 9 pan and top with 2 cans blueberry pie filling or cherry etc. cover and refrigerate for at least 2 hours before cutting in squares.
Two Cheese Linguine (6/13/17) Cook 7 oz. package linguine according to package directions. Meanwhile in a skillet over low heat, melt 2 Tablespoons butter or margarine. Stir in 3 Tablespoons flour, 1/4 teaspoons salt, 1/8 teaspoon pepper until smooth. Gradually add 1-1/2 cups milk and bring to a boil. Stir until it thickens slightly. Remove from heat and stir in 3/4 cup mozzarella cheese and 1/4 up shredded Parmesan cheese and 2 tablespoons lemon juice. (Toss the cheese together with the lemon juice and stir into the sauce until cheese begins to melt) Drain linguine, add the cheese sauce and toss to coat.
Orange-Rhubarb Breakfast Bread (6/12/17) In a large mixing bowl, cream 1/3 cup butter, softened and 1 cup sugar. Add 2 eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Combine 2 cups flour, 1-1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/4 teaspoon ginger, 1/4 teaspoon nutmeg. Add flour mixture to creamed mixture alternately with 1/2 cup orange juice. Fold in 1 cup chopped fresh or frozen rhubarb, 1/2 cup slivered almonds and 2 teaspoons grated orange peel. Transfer to a greased 9 by 5 by 3 loaf pan. Bake at 350 degrees for 55 –65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
SPAM Pie (6/9/17) Line a 9-1/2 inch pie plate with pastry . Fill with 2 cups cubed SPAM or 2 cup ground cooked ham. Mix with 1 Tablespoon, chopped onion. Mix together: 3 beaten eggs, 1 Tablespoon flour, 1/2 teaspoon salt, dash of pepper, dash of nutmeg, 2 cups milk. Pour over the SPAM or ham mixture. Bake at 450 degrees for 10 minutes then reduced to 350 degrees for 30-45 minutes until custard is set. To serve, cut into pie shape pieces. Serve with salad and roll.
Lemon Nut Crescents (6/8/17) Unroll 1 tube refrigerated crescent rolls and separate into eight triangles. Spread with 1 Tablespoon butter. Combine 1/3 cup chopped nuts and 1 Tablespoon grated lemon peel. Sprinkle over dough. Roll into crescents. Place on ungreased baking sheet. Bake at 375 degrees for 10-12 minutes or till golden brown. Meanwhile combine 1/4 cup sugar, 1/4 cup sour cream and 1 Tablespoon lemonade concentrate and 2 tablespoons butter in a saucepan. Bring to a boil, stirring occasionally, brush over warm rolls.
Crunchy Tuna Wraps (6/7/17) In a small bowl mix 1 pouch (6.4 oz.) light tuna in water, 1/4 cup finely chopped celery, 1/4 cup chopped green onions, 1/4 cup sliced water chestnuts, chopped, 3 Tablespoons chopped sweet red pepper, 2 Tablespoons reduced fat mayonnaise, 2 teaspoons prepared mustard. Spread over 2 spinach tortillas or two of your choice. Sprinkle with lettuce and roll up tight.
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Baked Parmesan Fish (6/6/17) In a shallow bowl, combine 2 tablespoons dry bread crumbs, 1 Tablespoon grated Parmesan cheese, 1 Tablespoon paprika, and 1 teaspoon basil. Brush 1 pound of fish filets with butter or margarine, melted and dip into mixture. Place in greased baking pan. Bake, uncovered 500 degrees for 10 minutes until fish flakes easily with a fork.
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Sugared Rhubarb Muffins (6/5/17) In a bowl combine 2 cups flour, 1 cup sugar, 2 teaspoons baking powder and 1/2 teaspoon salt. In another bowl beat 1 egg, 1 cup fat free milk, and 1/3 cup canola oil. Stir into dry ingredients just until moistened. Fold in 1 cup chopped fresh or frozen rhubarb. Fill paper lined muffin cups (12) 3/4 full. Sprinkle with 1/4 cup sugar. Bake at 350 degrees for 25-30 minutes or till toothpick comes out clean. Cool 5 minutes before removing from pan to a rack.
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Windmill Cookie Bars (6/2/17) In a bowl, cream butter, softened, and 1 cup sugar. Add 1 egg yolk and mix well. Combine 2 cups flour, 1 teaspoon cinnamon and 1/4 teaspoon cinnamon. Gradually add to creamed mixture. Press into greased 15 by 10 greased baking pan. Beat the one egg white and brush over dough. Sprinkle with 1 cup slivered almonds. Bake at 350 degrees for 20-25 minutes or till a toothpick inserted near center comes out clean. Cool 5 minutes and cut into bars.
Dill Pickle Fries (6/1/17) Fry or bake 1 bag frozen fries until golden brown according to package directions. While still hot, place the fries into a large paper bag. Add 1 teaspoon salt 1 teaspoon dried dill, 1/2 teaspoon onion powder and a small splash of malt vinegar. Shake bag a few times and pour into serving plate.
MAY
Onion Topped Chicken (5/31/17) Place 4 boneless, skinless chicken breast halves in a greased baking dish. Arrange 4 potatoes, peeled and halved around chicken. Combine 1 can cream of chicken soup, 1 cup sour cream (8 oz.) Spread over chicken and potatoes. Bake, uncovered at 350 degrees for about 1-1/4 hours. Sprinkle with small can French fried onions.
Olive Dip (5/30/17) Mix together: 1 cup green olives, chopped, 1 cup black olives, chopped, 8 oz. Mozzarella cheese, shredded, 8 oz. mild Cheddar cheese, shredded, 1-1/2 cup mayonnaise.
Chedder Chicken Spaghetti (5/26/17) Cook 7 oz. package spaghetti, broken according to package directions. In a large bowl combine 2 cups cubed cooked chicken, 1 cup shredded cheddar cheese, 1 can cream of chicken soup undiluted, 1 cup milk salt and pepper and diced pimientos (opt). Drain the spaghetti, add to chicken mixture and toss to coat. Transfer to a greased 13 by 9 baking dish. Sprinkle with more shredded cheese. Bake uncovered at 350 degrees for 20-15 minutes or till heated through.
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Coconut Pineapple Rhubarb Bars (5/24/17) Preheat oven to 350 degrees. In a large saucepan combine 3 cups chopped fresh or frozen rhubarb, 1 cup coarsely chopped fresh pineapple, 1/2 cup packed brown sugar, 1 Tablespoon water 1 teaspoon lemon juice. Bring to a boil. Reduce heat, simmer, uncovered for 4-5 minutes or till rhubarb is tender. In a small bowl mix 2 Tablespoons cornstarch and 3 Tablespoons water until smooth. Stir into the rhubarb mixture. Return to a boil cook and stir for 1-2 minutes or till thickened. Remove from heat and if desired, stir in 1/2 teaspoon coconut extract. In a large bowl, mix, 2 cups old fashioned oats, 1-1/2 cups flour, 1 cup flaked coconut, 1/2 cup brown sugar and dash of salt. Stir in 1 cup butter melted until crumbly. Press 3 cups crumb mixture onto bottom of greased 13 by 9 baking pan. Spread with rhubarb mixture and sprinkle with remaining crumb mixture. Bake 350 degrees 40-45 minutes or till golden brown. Cool in pan on wire rack.
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Cheesy Spam (Ham) Potato Packet (5/23/17) Toss 1-1/2 pounds medium red potatoes, halved and thinly sliced with 1 medium green pepper, thinly sliced, 1 medium onion, chopped, 1/4 teaspoon pepper. Place in the center of a greased 24 by 18 piece of heavy duty foil. Fold foil around vegetables and crimp edges to seal. Grill, covered over medium heat 15 to 20 minutes or till potatoes are tender. Remove from grill. Open foil carefully to allow steam to escape. Add 2 cups cubed Spam or deli ham and sprinkle with 1 cup shredded cheddar cheese. Grill opened packet, covered 2-4 minutes longer till cheese is melted.
Pepper And Salsa Fish (5/22/17) Preheat oven to 350 degrees. Brush both sides of 2 fish filets (6 oz. each) with olive oil. Place in an 11 by 7 greased baking dish. Sprinkle with salt and pepper. Pour 1/3 cup orange juice over fish. Top with 1/4 cup salsa, 1/3 cup green pepper slices and 1/3 cup sweet red pepper slices. Bake, covered 17-20 minutes or just until fish begins to flake easily with a fork. Serve with rice.
Italian Veggie Beef Soup (5/19/17) In a 6-qt. Pot cook 1-1/2 pounds ground beef and 2 medium onions, chopped until beef no longer pink, breaking up beef into crumbles. Drain well. Add 4 cups chopped cabbage, 16 oz. package frozen mixed vegetables, 28 oz. can crushed tomatoes, 1 bay leaf, 3 Teaspoons Italian seasoning, 1 teaspoon salt, 1/2 teaspoon pepper, two 32 oz. cartons beef broth. Bring to boil, reduce heat and simmer 10-15 minutes or till cabbage is done the way you like. Can freeze well.
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Dill Marinated Broccoli (5/18/17) Place 6 cups fresh broccoli florets in a large re-sealable plastic bag. Whisk together: 1 cup canola oil, 1 cup cider vinegar, 2 Tablespoons snipped fresh dill, 2 teaspoons sugar, 1 teaspoon garlic salt, 1 teaspoon salt. Add to broccoli. Seal bag and turn to coat. Refrigerate 4 hours or overnight. The longer you wait the better it gets. To serve, drain broccoli, discarding the marinade.
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Chewy Honey Granola Bars (5/17/17) Preheat oven to 350 degrees. In a large bowl combine: 3 cups old fashioned oats, 2 cups unsweetened puffed wheat cereal, 1 cup flour, 1/3 cup chopped walnuts, 1/3 cup raisins, 1/3 cup miniature semisweet chocolate chips, 1 teaspoon baking soda, 1 teaspoon cinnamon. In a small bowl combine 1 cup honey, 1/4 cup butter, melted and 1 teaspoon vanilla. Pour over oat mixture and mix well. Batter will be sticky. Press into 13 by 9 baking pan coated with cooking spray. Bake 350 degrees 14-18 minutes or till set and edges are lightly browned. Cool on rack and cut into bars
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Pizza Pancakes (5/16/17) In a bowl, combine 2 cups biscuit mix and 2 teaspoons Italian seasoning. In another bowl Whisk 2 large eggs, 1 cup milk till blended. Add to dry ingredients, stirring just till moistened. Stir in 1/2 cup mozzarella cheese, shredded, 1/2 cup chopped pepperoni, 1 plum tomato, chopped and seeded, 1/4 cup chopped green pepper. Preheat and grease lightly a griddle. Pour batter by 1/4 cupfuls onto griddle. Cook as you would pancakes and turn. Serve with whatever you want or pizza sauce.
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Coconut Macaroon Pie (5/15/17) 1 sheet refrigerated pie pastry into a 9 inch pie pan. Refrigerate while preparing the filling. In a large bowl, beat 2 large eggs, 1 can (14 oz.) sweetened condensed milk, 1/4 cup butter, melted, 1 teaspoon almond extract 1/4 teaspoon salt, until blended. Stir in 1/4 cup flour. Reserve 1/2 cup of flaked coconut from a 14 oz. package and stir in the remaining coconut into the mixture. Transfer to pastry lined pie pan and sprinkle with reserved coconut.
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Pigs In A Pool (5/12/17) Preheat oven to 350 degrees Coat mini muffin cups with cooking spray. Shape 1 pound reduced fat pork sausage into 48 – 3/4 inch balls. Place balls on a rack coated with cooking spray in a shallow baking pan. Bake 15-20 minutes until cooked through. Drain on paper towel. In a large bowl whisk together: 2 cups flour, 1/4 cup sugar, 1 Tablespoon baking powder, 1 teaspoon salt, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. In another bowl whisk 1 large egg, lightly beaten, 2 cups milk, 2 Tablespoons honey until blended. Add to flour mixture and stir until just moistened. Place a sausage ball into each mini muffin cup and cover with batter. Bake 20-25 minutes or till lightly browned. Cool 5 minutes before removing from pan. Serve with warm syrup. Can freeze in freezer bags and microwave each on hi, 20-30 seconds until heated through.
Grilled Orange Chicken Thighs (5/11/17) In a small sauce pan, combine: 1 cup orange juice, 1/3 cup regular sugar, 1/3 cup brown sugar and 1/4 teaspoon salt. Bring to boil, stirring to dissolve sugar. Cook, uncovered, 10-15 minutes or till mixture reaches a glaze consistency. Remove from heat and stir in 1 Tablespoon Dijon mustard and 2 teaspoons grated orange peel. Rub oil on grill rack lightly. Sprinkle 6 boneless, skinless chicken Thighs with 1/2 teaspoon lemon pepper seasoning . Grill chicken, covered over medium heat 6-8 minutes or till thermometer reaches 170 degrees, brushing occasionally with some of the sauce during the last 5 minutes. Serve with remaining sauce
Strawberry Shortcake Bars (5/10/17) Preheat oven to 350 degrees. Line a 13 by 9 pan with foil, extending the foil over the edges of the pan. Spray foil with cooking spray. Let two- 16.5 oz. packages refrigerated cookie dough to room temperature. Press dough into pan in even layer. Bake for 25-28 minutes until light golden brown and set. Remove from oven and cool completely. Beat together one- 8 oz. cream cheese at room temperature, 1/4 cup sugar and 1 teaspoon vanilla in a large bowl until creamy, about a minutes. Fold in an 8 oz. tub frozen whipped topping, thawed. Spread cream cheese mixture over top of dough and top with 2 pts. strawberries. Refrigerate until set, about 2 hours.
Dill Pickle Potato Salad with Bacon (5/9/17) Mix together 1-1/2 cup Miracle Whip dressing, 1 cup dill pickles, chopped with 1/4 cup dill pickle juice, 1/4 cup fresh dill , if possible, 2 Tablespoons Dijon mustard, 1 teaspoon celery seed and blend well. In a large bowl combine 3 pounds small red potatoes, cooked, cooled and quartered, 2 ribs of celery, chopped, 4 slices bacon, cooked, crumbled, 2 green onions, sliced and 4 hard cooked eggs, sliced. Mix lightly with dressing and refrigerate 2 hours.
S’mores Nachos (5/8/17) Preheat oven to 350 degrees. In a large ovenproof skillet, arrange 1/2 of an 8 oz. package cinnamon sugar pita chips in the skillet in an even layer. Sprinkle with 1/2 cup chocolate chips and 1-1/2 cup miniature marshmallows. Repeat layers with remaining cinnamon chips, 1/2 cup chocolate chips and 1-1/2 cups marshmallows. Bake 8-10 minutes or till the marshmallows are lightly roasted. In the meantime melt 1/4 cup chocolate chips and a teaspoon canola oil in microwave till smooth and drizzle over top.
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Guinness Beef Stew (5/5/17) Preheat the oven to 350°F. In a 5-quart heavy, oven-safe pot or dutch oven, mix 2 pounds beef stew meat, cut into 1½-inch cubes with ¼ cup all-purpose flour, then stir in1 (6 oz) can tomato paste. Add 1 pound new potatoes, cut in half, 1 medium onion, cut into a 1-inch dice, 3 medium carrots, cut into 1-inch dice, 5 cloves garlic, sliced, 1½ teaspoon kosher salt, 1 teaspoon black pepper, 1 bay leaf, 1 bunch fresh thyme, tied with kitchen twine, 2 cups beef broth, 1 (14.9 oz) can Guinness beer. Cover the pot with a lid and bring to a boil over medium-high heat. Remove the pot from the burner and place it in the preheated oven. Cook for 1½ – 2 hours, or until the meat is fork tender. (You can let 1 (10 oz) package frozen peas thaw on the counter while the stew cooks, but the stew will be so hot when you take it out of the oven that if you forget, stirring in frozen peas at the end will be just fine.) Stir in the peas, adjust the seasoning with salt and pepper if necessary, and serve.
Classic Meat Loaf (5/4/17) Preheat oven to 350°. Heat a small skillet over medium heat. Coat pan with cooking spray. Add ½ cup chopped onion to pan; cook 6 minutes or until tender, stirring occasionally. Remove from heat; cool slightly. Combine onion, 3 tablespoons ketchup,1/2 cup panko (Japanese breadcrumbs), 1/4 cup chopped fresh flat-leaf parsley, 1 teaspoon Worcestershire sauce, 3/4 teaspoon dried oregano, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1 pound ground sirloin and 1 large egg white in a bowl, and gently stir just until combined. Place meat mixture on a baking sheet coated with cooking spray; shape into an 8 x 4-inch loaf. Brush top of loaf with remaining 3 tablespoons ketchup. Bake at 350° for 35 minutes or until a thermometer registers 160°. Let stand 10 minutes; cut into 8 slices.
CINNAMON ROLL FRENCH TOAST CASSEROLE (5/3/17) Preheat oven to 350 degrees. Remove cinnamon rolls from packages and cut each roll into sixths. You will need 2 (17.5 oz.) cans refrigerated cinnamon rolls, icing reserved. Drizzle 2 Tbsp. melted butter in 9×13 inch pan. Spread cinnamon roll pieces evenly in pan. In a separate bowl, combine 4 eggs, 1/3 cup milk, 1 Tablesoon cinnamon, and 1 teaspoon vanilla. Whisk until combined. Pour egg mixture over cinnamon rolls. Bake at 350 degrees for 30-35 minutes or until top of casserole is golden brown and center is set. Prepare icing by combining reserved cinnamon roll icing with ½ c. powdered sugar, 2 Tbsp. softened cream cheese, and 1 Tbsp. milk. Whisk until smooth. Pour icing evenly over casserole. (For extra icing, combine ¾ c. powdered sugar + 3 oz. cream cheese (softened) + 1½ Tbsp. milk)
BACON RANCH PASTA SALAD RECIPE (5/2/17) Boil 1 (16 oz) box elbow noodles according to package directions. Drain and rinse with cold water, stir so they don’t stick. Let cool while you prep the rest. Mix 1 (1 oz) package hidden valley ranch dip seasoning mix, 1 (16 oz) container sour cream and 1/3 cup mayo. Place noodles in a large bowl. Mix together with ranch mixture. Toss in 1 (16 oz) block cheddar cheese (sharp or mild), cubed, 1 (10 oz) bag frozen peas, thawed and 8 strips bacon, cooked and crumbled. Add salt and pepper to taste. Serve immediately or store in an airtight container until ready to serve. Know that the pasta might suck up some of the sauce over time, so you can add a little more sour cream and mayo if needed.
Hello Dolly Cookie Bars (5/1/17) Preheat oven to 350 F. Melt 1 stick of unsalted butter in a 9 x13 pan in the oven. Remove once the butter is melted ensuring that the entire bottom of the pan and an inch up the sides are coated. Press 1 1/2 cups Graham Cracker Crumbs to form a crust. Make sure the crust is spread flatly and evenly. Sprinkle 1 cup unsweetened flaked coconut all over crush and then layer with 1 cup chopped pecans (or walnuts), 1 cup semisweet chocolate morsels semisweet Chocolate chips, 1 cup Butterscotch chips. Pour 1 can (14 oz) sweetened condensed milk all over. Bake for 25 minutes. Remove from the oven and cool completely before cutting into bars. Makes about 24 bars.
APRIL
GRANDMA’S MEATBALLS (4/28/17) Preheat the oven to 400 degrees. Combine 1 1/2 pounds ground beef, 2 large eggs lightly beaten, 1/2 cup water and 1 envelope potato pancake mix. Let the mixture stand for 10 minutes, then shape into balls. Place the meatballs in a greased 9×13 baking pan. In a small bowl, combine 1 cup chili sauce, 1/4 cup molasses and 1/4 cup apple cider vinegar. Pour the sauce over the meatballs. Bake at 400 degrees for 30 minutes. Serve immediately. We use Hungry Jack brand of potato pancake mix.
Dave’s Jamaican Jerk Rub (4/27/17) In a large bowl, mix together: 1 ½ Tablespoons Onion Powder, 1 ½ Tablespoons Garlic Powder, 1 Tablespoon Dried Ginger, 2 Tablespoons Dried Onion Flakes, 1 Tablespoon Thyme, 1 teaspoon White Pepper, ½ Tablespoon Cinnamon, 1 Tablespoon All-Spice, 1 Tablespoon Smoked Paprika, ½ Tablespoon Nutmeg, 3 Tablespoons Brown Sugar, ½ Tablespoon Chicken Bouillon, 2 Tablespoons Cayenne Pepper. Store in a airtight container (Mason jar). Will keep for up to 3 months.
MONTEREY CHICKEN SPAGHETTI (4/26/17) Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray. Bring a large pot of water to a boil and cook 6 oz. spaghetti, broken into 3 pieces, according to package instructions. Drain and add to a large mixing bowl. Add 1 cup shredded or diced cooked chicken, 1 egg, 1 cup sour cream, ½ teaspoon garlic powder, 2 cups grated Monterey jack cheese, 10 ounces frozen spinach, thawed and drained well and half of a 3 ounce can French fried onions to the bowl and stir well to combine. Pour into prepared baking dish and top with the remaining onions. Cover tightly with foil and bake for 20 minutes. Remove the foil and bake for 5 minutes more. Serve immediately.
Macaroni Coleslaw Recipe (4/25/17) Cook 1 package (7 ounces) ring macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; add 1 package (14 ounces) coleslaw mix. 2 medium onions, finely chopped, 2 celery ribs, finely chopped, 1 medium cucumber, finely chopped, 1 medium green pepper, finely chopped and 1 can (8 ounces) whole water chestnuts, drained and chopped. In a small bowl, whisk 1-1/2 cups Miracle Whip Light, 1/3 cup sugar, 1/4 cup cider vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper. Pour over salad; toss to coat. Cover and refrigerate for at least 1 hour.
Honey Garlic Chicken Thighs (4/24/17) Preheat oven to 375. In a bowl with tight fitting lid, put ¼ cup of flour. Add chicken, in batches, and shake to coat. You will need 8 boneless, skinless chicken thighs in total. Shake off excess flour and place pieces in a greased 8×8 baking dish,making sure not to lay them flat. They should have the same shape as they were in the package. In a small bowl, mix ¼ cup honey, 2 Tablespoons soy sauce, 4 garlic cloves, minced, ½ teaspoon salt and ½ teaspoon pepper. Pour evenly over the chicken. Cover and bake 30 minutes. Uncover and bake an additional 15 minutes, basting occasionally with the sauce. Serve.
Lazy Chocolate Chip Cookie Bars (4/21/17) Pre-Heat oven to 350. Melt 1 stick of butter in bowl. Whisk together with 2 eggs. Stir in 1 yellow cake mix. Mix in 1 bag semi-sweet chocolate chips. Press into greased pan. Bake at 350– 9×13 for 20 min, smaller pans 25-28 min.
Italian Sausage and Potatoes (4/20/17) Preheat oven to 450° F. In a 15 1/2″ by 10 1/2″ jelly-roll pan, combine 1 pound sweet and/or hot Italian sausage, 1 pound small red potatoes,1 large onion chopped, 2 red and/or yellow peppers chopped , 1 Tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; toss to coat. Roast sausage mixture 30 to 35 minutes or until potatoes are fork-tender and sausages are lightly browned, stirring once halfway through roasting.
Cheeseburger Soup (4/19/17) Brown1 pound ground beef in 3 quart saucepan. Drain and set aside. In the same saucepan add 1 T butter and ¾ cup chopped onion, ¾ cup shredded carrots, 1 teaspoon dried parsley flakes, 1 teaspoon dried basil and ¾ cup diced celery. Sauté until tender. Add 3 cups chicken broth, 4 cups peeled and diced potatoes, ground beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender. In small skillet melt 3 tablespoons butter and add ¼ cup all-purpose flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in 2 cups Velveeta processed cheese, cubed (or 2 cups shredded cheddar cheese), 1 ½ cups milk, ¾ teaspoon salt and1/2 teaspoon pepper. Cook and stir until cheese melts. Remove from heat and blend in ¼ cup sour cream.
Oreo Dessert (4/18/17) Crush a package of Oreos and place 1/2 of crushed Oreos on bottom of a 9 by 13 pan. Pour 1/2 stick melted butter over the Oreos. Mix 1 carton vanilla ice cream with one 8 oz. tub Cool Whip and spread over the Oreos crust. Drizzle with chocolate syrup and top with remaining crushed Oreos. Freeze until ready to serve.
Tangy Venison Stroganoff (4/17/17) Place 1-1/2 pounds of venison steak or beef, cubed and 1 medium onion, sliced in a slow cooker. Combine: 1 can condensed beef broth, 1 Tablespoon Worcestershire sauce, 1 Tablespoon ketchup, 1 teaspoon curry powder, if you have it, 1/2 teaspoon ginger, salt and pepper and pour over venison. Cover and cook on high 3 to 3-1/2 hours until meat is tender. In a small bowl combine: 4-1/2 teaspoons cornstarch, 1/2 cup sour cream, 2 Tablespoons prepared horseradish. Gradually stir this into venison mixture. Cover and cook 15 minutes longer or till sauce is thickened. Serve over noodles.
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Cheesy Spam Macaroni (4/14/17) Cook an 8 oz. package macaroni according to package directions. Meanwhile in a large saucepan, melt 4 Tablespoons butter. Stir in 1/4 cup flour, salt and pepper until smooth. Gradually whisk in 2 cups milk. Bring to a boil, cook and stir for 1 minute until thickened. Reduce heat. Add 2 cups shredded sharp cheddar cheese and cook and stir until melted. Stir in 2 cups cubed fully cooked Spam or ham, 4 oz. can of mushroom stems and pieces, drained, and 1 small jar pimientos. Drain macaroni and stir into ham mixture. Transfer to a greased shallow 2-1/2 qt. baking dish. Sprinkle with 1/2 cup crushed butter-flavored crackers. Bake uncovered at 350 degrees for 25 minutes or till heated and bubbly.
Cauliflower Olive Salad (4/13/17) In a large bowl: combine 5-6 cups cauliflowerets, 1 cup chopped green pepper, 1 cup stuffed olives, sliced, 4-1/2 ounces chopped ripe olives, drained, 1/2 cup chopped sweet red pepper, 1/2 cup chopped red onion , chopped. In a small bowl, whisk 3 tablespoons lemon juice, 3 Tablespoons cider vinegar, 1/2 teaspoon sugar, 1/4 teaspoon pepper, 1/2 cup vegetable oil. Whisk well and pour over vegetables and stir to coat. Cover and refrigerate for at least 4 hours.
Strawberry Margarita Salad Squares (4/12/17) Heat oven to 350. Combine 2 cups finely crushed tortilla chips, 1/4 cup sugar and 6 Tablespoons melted butter or margarine. Press into bottom of 13 by 9 dish, sprayed with cooking spray. Bake 10 minutes. Cool. Beat 12 oz cream cheese , softened ( one 8 oz. and one half of an 8 oz.), with 2 Tablespoons milk and 1/4 cup sugar until blended. Stir in 1 cup cool whip and spread over crust. Refrigerate. Add 2 cups boiling water to 6 oz. pkg. strawberry flavored Jello and stir till dissolved. Stir in 1 cup cold water and 1/2 cup orange juice and the juice and zest of one lime. Refrigerate 1-1/2 hours or till thickened. Stir 4 cups fresh strawberries, sliced into gelatin mixture and spoon over cream cheese mixture. Refrigerate 3 hours or till firm.
Chocolaty Caramel Pecan Bars (4/11/17) Heat oven to 325 degrees. Grease 9 inch square pan. In medium bowl combine 1/2 cup powdered sugar, 1/2 cup margarine or butter, softened and 1 tablespoon cream. Blend well. Add 1 cup flour and mix till crumbly. Press into greased pan. Bake at 325 for 15 to 20 minutes or till firm to touch. In a medium saucepan under low heat combine 24 caramels, 1/3 cup cream stirring until caramels are melted. Add 2 cups pecan halves. Spoon over baked crust. Spread carefully to cover. In a small saucepan melt 1 teaspoon margarine or butter, 1/2 cup milk chocolate chips. Stir in 2 Tablespoons cream. Drizzle over filling. Refrigerate 1 hour or till filling is firm.
Beefy Broccoli and Cheese Soup (4/10/17) Bring 2 cups chicken broth to boil in a medium saucepan. Add 10 oz. package frozen chopped broccoli, thawed and 1/4 cup chopped onion. Cook 5 minutes or till broccoli is tender. Meanwhile, brown 1/4 pound ground beef in a small skillet and drain. Gradually add 1 cup milk to 2 Tablespoons flour in a small bowl, mixing until well blended. Add with ground beef mixture to broth mixture and cook, stirring constantly until mixture is thickened and bubbly. Add 1 cup shredded sharp Cheddar cheese and 1/2 teaspoon oregano, salt and pepper and hot pepper sauce to taste.
Crunchy Onion Barbeque Chicken (4/7/17) Place 1/2 cup barbeque sauce in a shallow bowl. In another bowl combine 1- 1/3 cups French cried onions, crushed, 1/4 cup grated Parmesan cheese and 1/2 teaspoon pepper. Take 4 boneless, skinless chicken breast halves and dip both sides in the barbeque sauce then one side in the onion mixture. Place the chicken, crumb side up on a baking sheet coated with cooking spray. Bake at 400 degrees for 22-27 minutes or until a meat thermometer reads 170 degrees.
Fudgy Butterscotch Bars (4/6/17) Heat oven to 350 degrees. Grease a 15 by 10 inch baking pan. In medium saucepan, combine 2 cups semi-sweet chocolate chips, 2 Tablespoons margarine or butter and 14 oz. can sweetened condensed milk. Cook over low heat till chocolate is melted and mixture is smooth, stirring constantly. Set aside. Melt 1 cup margarine in large saucepan, remove from the heat. Add 2- 1/4 cups firmly packed brown sugar and 2 eggs. Blend well. Add 2 cups flour, 1/2 cups coconut, and 1/2 cup chopped pecans or walnuts and 1 teaspoon vanilla. Mix well. Spread half of the batter in greased pan. Drop chocolate mixture by teaspoons over chocolate mixture. Swirl slightly with tip of knife to marble mixture. Bake at 350 degrees 25-35 minutes or till light golden brown and center is set. Cut into bars.
Italian Rice And Cheese Bake (4/5/17) In medium saucepan, dissolve 4 teaspoons chicken flavored Instant bouillon or 4 chicken bouillon cubes in 2 cups boiling water. Stir in 1 cup uncooked long grain rice, 1/2 teaspoon dry mustard, 1/4 teaspoon pepper. Bring to a boil, reduce heat, cover and simmer 15 minutes or till rice is tender. Remove from heat. In a small saucepan, cook 3/4 cup green pepper chopped and 3/4 cup chopped onion in 2 Tablespoons butter or margarine until tender. In a greased 2-1/2 qt. shallow baking dish (12 by 7) layer half of the rice mixture, half of the green pepper mixture and 1 cup Mozzarella cheese. Repeat the next half of rice, green pepper and another 1 cup Mozzarella cheese. Beat together 2 cups milk and 3 eggs. Pour over rice and sprinkle with a little Parmesan cheese. Bake uncovered 325 degree oven for 40-50 minutes, let stand 10 minutes before serving.
Carbonnade Of Beef (4/4/17) In a large skillet cook 6 slices bacon until crisp. Remove crumble and set aside. (You can omit this if you want) In drippings over medium high heat. Brown 2 pounds of beef cubes for stew with 1 clove garlic, chopped. Place meat and 1 large onion, sliced in 2 qt. Baking dish. In skillet stir 2-3 Tablespoons flour into drippings. Cook stirring until golden. Stir in 12 oz beer, 1 cup water 4 teaspoons beef flavored bouillon or 4 beef flavor bouillon cubes, 2 teaspoons white cider vinegar, 1 teaspoon sugar, 1/2 teaspoon thyme leaves and 1/8th teaspoon pepper. Bring to a boil, cook and stir until bouillon dissolves and mixture is smooth and slightly thickened. Pour sauce over meat and onions. Cover and bake 1-1/2 hours or till meat is tender at 350 degrees. Serve over noodles, garnished with bacon.
Homemade Caramel Sauce (4/3/17) In a 2 qt. saucepan combine 3/4 cup firmly packed brown sugar, 3/4 cup sugar, 1/3 cup butter, 1/2 cup light corn syrup. Cook over medium heat, stirring occasional, until mixture comes to a full boil (5-8 minutes). Cool 5 minutes. Stir in 2/3 cup whipping cream. Serve warm over cake, ice cream ect.
MARCH
Pineapple Whip (3/31/17) Place one pineapple, peeled, cored and cut into chunks in a freezer till frozen. Place frozen pineapple in a food processor until smooth. Add milk about 1/2 cup coconut milk or other kind of milk as needed for a smooth consistence. Add 1-3 Tablespoons honey, maple syrup or other sweetener until desired taste. Serve.
Apple Pie Lasagna (3/30/17) INGREDIENTS: 2 cans apple pie filling, Stir in 1/2 teaspoon of cinnamon into each can. For the cream cheese filling:8 oz Cream cheese, softened, 1 C Powdered sugar, 2 tbsp Brown sugar, 1 tsp Cinnamon, ½ C Heavy Cream (or 1/2 and 1/2), ½ tsp Pure vanilla extract, 2 tbsp Caramel, 16 oz Cool Whip. For the lasagna: 2-3 pkg Graham Crackers (it used a full box), 1 C Heath milk chocolate toffee bites. INSTRUCTIONS: To prepare the cream cheese batter:1. Beat cream cheese on medium-high speed with a wire whisk attachment until light and fluffy. Turn off mixer and add dry ingredients: powered sugar, brown sugar, cinnamon. Beat into cream cheese. 2. Add heavy whipping cream and vanilla extract. Beat on medium-high speed until whipping cream is fully mixed into cream cheese. Add caramel sauce last and mix into batter. 3. Add cool whip and beat on medium speed until mixture is well combined. Divide into thirds. To assemble the lasagna: 1. Cover the bottom of a 9-inch by 13-inch pan with graham crackers. You can break the crackers into pieces in order to get into the nooks and crannies. 2. Cover the graham crackers with a layer of the cream cheese batter and spread evenly. Mix 1 can of pie filling with 1/2 teaspoon cinnamon spread over cream cheese and gently press into the mouse. Add a small handful of toffee chips on top & drizzle with some caramel topping. Repeat this twice so that you end up with three layers of mousse, 3 layers of graham crackers and 2 layers of apple pie filling. The top layer will be mousse. 3. Cover the top layer of cream cheese mixture with additional toffee bites and drizzle with caramel. 4. Chill at least four hours (or overnight) in the fridge for the graham crackers to soften. Store in an air tight container and keep refrigerated. Best served cold.
Boston Fish Chowder (3/29/17) In a Dutch oven, cook 3 slices bacon until crisp, remove and crumble. In drippings, cook 1/2 cup celery, 1/2 cup chopped onion and 1 clove garlic, chopped until tender. Stir in 1/4 cup flour and gradually add 4 cups water and 2 Tablespoons chicken flavored instant bouillon or 6 bouillon cubes. Stir till until well blended. Bring to a boil and add 1-1/2 cups cubed potatoes, reduce heat and cook 10 minutes. Stir in 1 pound fresh or frozen fish fillets, cut in bite size pieces and cook 15 minutes longer. Add 2 cups light cream and 2 Tablespoons chopped pimiento. Heat through and garnish with bacon.
Strawberry-Rhubarb Crumble Pie. (3/28/17) Heat oven to 350 degrees. Use pulsing action of food processor to process 1 cup flour, 1/2 cup chopped nuts, 1/2 cup butter, cut up and 3/4 cup brown sugar, until mixture resembles coarse crumbs. Add 3/4 cup quick cooking oats and pulse just until blended. Reserve 1/3 cup oat mixture for later use. Press remaining oat mixture onto bottom and halfway up the sides of a 9 inch square baking dish. Toss 1 pound rhubarb, cut into 3/4 inch pieces, and 2 cups sliced strawberries in 1 package dry Vanilla flavor instant pudding and 1/4 cup brown sugar. Spoon into crust and sprinkle with reserved oat mixture. Bake 50-55 minutes or till rhubarb is tender. Cool slightly and serve.
Homemakers Holiday (3/27/17) Prepare 7 oz. package elbow macaroni according to package directions (2 cups dry), Drain. In a saucepan bring 1 can condensed cream of mushroom or celery soup, 1 cup milk and I cup grated Cheddar cheese to simmer, stirring occasionally until cheese is melted. Mix macaroni, cheese sauce, can of Spam, cubed, 1/4 cup green pepper, chopped. Pour into a 1-1/2 qt. casserole and bake at 350 degrees for 30 minutes.
Pumpkin Cupcakes (3/24/17) Preheat oven to 350 degrees. Line 26 muffin cups with paper liners. In a large bowl, combine 1 package spice cake mix, 1 cup solid pack pumpkin, 1 cup water. When mixed, add 1 cup chocolate chips. Fill prepared cups 2/3 full. Bake 16-20 minutes. Cool cupcakes in pan 10 minutes before moving them to wire racks to cool. Frost with your favorite. If you use canned frosting, add a little maple flavoring to it.
Easy Philly Cheesesteaks (3/22/17) Place 2 medium onions, halved and sliced and 2 medium sweet red or green peppers, halved and sliced in a 4-5 qt. slow cooker. Add 1 beef top sirloin steak (1-1/2 pounds) cut into thin strips, 1 envelope onion soup mix, 1 can reduced sodium beef broth. Cook, covered on low 6-8 hours or till meat is tender. Arrange 6 split Hoagie buns on a baking sheet, cut side up. Using tongs, place meat mixture on bun bottoms. Top with 12 slices provolone cheese, halved. Broil 2-3 inches from heat for 30-60 seconds or till cheese is melted and bun tops are toasted.
Smoked Whitefish Cakes (3/21/17) Bake 2 baking potatoes and when tender cool enough to handle and mash or put through coarse sieve. Work into the potatoes: 1/4 cup chopped green onions or chives, 1 Tablespoons grated lemon zest, and just enough milk or cream to make a light mash. Fold in 1/2 pound skinless, boneless flaked smoked or cooked flakes fish, and season with salt, pepper and a pinch of red pepper flakes. Place 1/2 cup flour in a bowl. Shape the fish cakes into 4-8 potatoes lightly dredge in the flour and set aside on a separate plate or parchment paper. Put enough oil in a heavy skillet over medium high heat. When the oil sputters slightly, fry the fish cakes in batches. Hold in 250 degree oven till ready to serve.
Cool Whip Blondie (3/20/17) Heat oven to 350 degrees. Line a 13 by 9 pan with foil with the ends extending over the sides. Spray with cooking spray. Beat one package (2 layer size) yellow cake mix, 1 thawed 8 oz size Cool Whip and 2 eggs until blended. Batter will be stiff. Chop 4 oz package semi sweet chocolate or same amount chocolate chips and add to dough as well as 1 cup chopped nuts. Spread into bottom of prepared pan. Bake 23-25 minutes. Cool completely and use foil handles to remove dessert from pan before cutting.
Corned Beef Crockpot Recipe (3/17/17) You will need: Slow cooker liner, Flat cut corned beef brisket. (2.8#), 5 potatoes, 3 onions, 1 pound carrots, Half head cabbage, Pineapple chunks, Honey, Brown sugar, Cloves, and Cinnamon. Do this: Line bottom of slow cooker with chunks of potatoes, onion, carrots. Place brisket on top fat side up. Sprinkle spice packet on top. Sprinkle pepper, cloves, cinnamon over meat. Drizzle some honey over meat, then pat brown sugar over that. Drizzle juice from pineapple can and add water if needed to just about cover meat. Put pineapple chunks around crevasses. Cook on low for 7 hours. Remove vegetables (resist eating them). Cut up cabbage and put in with beef for 45 minutes. Slice with grain. Serve. Some like grainy mustard. Definitely use mustard for sandwiches on rye or pumpernickel bread. If you cook on high, will be done in about 4 or 4 and a half hours
Caramel Banana Stuffed French Toast Bake (3/16/17) Heat oven to 375 degrees. Place 5 –one inch thick ciabatta bread or French bread slices to 8 inch square baking dish, sprayed with cooking spray, cutting slices as necessary to fit… Slice one banana and spread over the bread. Cover with second layer of bread slices. Whisk 2 eggs, 2 cups milk and one package caramel flavored instant pudding and medium bowl 2 minutes, 2 minutes. Pour over the bread. Bake 30-35 minutes or till golden brown. Cool 5 minutes and slice an additional banana over the French toast. Sprinkle with 1 T. powdered sugar. VARIATIONS: 1 cup raspberries over bread and use Chocolate flavored pudding and top with an additional 1 cup raspberries or blueberries and coconut cream pudding.
Easy Grasshopper Pie (3/15/17) In a small bowl whisk 1-1/2 cups cold milk (2 percent) and a 3.9 oz. package instant chocolate pudding mix for 2 minutes. Stir in 3/4 cup whipped topping. Fold in 3/4 cup of Andres mint candies, chopped and spoon into a 9 inch chocolate (or any other kind of already prepared pie crust) Place 2 cups whipped topping in another bowl. Fold in 1/4 teaspoon mint extract and if desired 2 drops green food coloring, Optional. Spread over pudding mixture. Top with additional mint candies, chopped.
Orange Honey Chicken (3/14/17) Preheat oven to 425 degrees. In a bowl, mix 1 cup dry bread crumbs, 1 Tablespoon grated orange peel and salt and pepper. In another bowl toss 1-1/2 pounds chicken tenders or breast pieces with 1/4 cup orange juice. Dip chicken in the crumb mixture, patting to help the coating adhere. Place on a greased, foil lined pan and spritz the top of the chicken with cooking spray until crumbs appear moistened. Bake for 10- 12 minutes or till light brown and chicken is no longer pink. Meanwhile in a small saucepan, combine 1/4 cup butter, 1/2 cup honey, 2 Tablespoons water and 1 teaspoon chicken bouillon granules. Bring to a boil, cook and stir until blended. Serve with chicken, either put on the chicken or use as a dip with chicken.
Unstuffed Cabbage Rolls (3/13/17) In a skillet cook 1-1/2 pounds lean ground beef and a large chopped onion until the beef is no longer pink. Add 1 clove garlic, minced, 1 small cabbage, chopped, 2 cans reduced salt diced tomatoes, 1-8 oz. tomato sauce, 1/2 cup water and pepper. Bring to a boil, cover and simmer 20-30 minutes or till cabbage is tender.
Slow Cooker Pizza Casserole (3/10/17) Cook 16 oz. package rigatoni or large tube pasta, according to package directions. In a skillet cook 1-1/2 pounds ground beef and 1 small onion, chopped over medium heat until no longer pink, drain well. Drain Pasta and place in a 5 qt. slow cooker. Stir in the beef mixture, 4 cups shredded mozzarella cheese, 2 – 15 oz. cans pizza sauce, 1 can cream of mushroom soup, one 8-oz package sliced pepperoni. Cover and cook on low for 2-3 hours or till heated through. Can be cut in half for smaller amounts and can also be baked in oven until heated through.
Microwave Marshmallow Fudge (3/8/17) Line a 9 inch pan with foil and grease the foil with butter. In a microwave, melt a 16 oz. can chocolate frosting with 2 cups semi-sweet chocolate chips and stir till smooth. Stir in 1/2 cup walnuts, chopped. Cool for 10 minutes and stir in 1/2 cup miniature marshmallows. Transfer to prepared pan. Cover and refrigerate until firm. Using foil, lift fudge out, cut into squares and store in airtight container in refrigerator.
Pineapple Cranberry Ham Sauce (3/7/17) In a small saucepan, mash 1/2 cup jellied cranberry sauce, Stir in 1/2 cup undrained crushed pineapple, 3 Tablespoons brown sugar and 1/8 teaspoon cloves. Bring to a boil, stir and for 3-5 minutes or till slightly thickened. Serve with ham.
Southwest Tuna Bake (3/6/17) For a 8 x 8 pan, double for 9 x 13 pan. Cook one half of a 16 oz package of egg noodles, according to package directions. Meanwhile , in a large bowl, combine 1- 6 oz can light water packed tuna, drained, 1-1/4 cup milk, 1 can cream of mushroom soup, undiluted, 1/2 cup shredded cheddar cheese, and 2oz. ( half a can chopped green chilies. Drain noodles and gently stir into the tuna mixture. Transfer to a 9 by 9 ungreased baking dish and sprinkle with 1 cup crushed tortilla chips. Bake uncovered 20 to 30 minutes or till bubbly.
Banana Pudding (3/3/17) Cook 6 oz. fat free pudding and pie filling mix (2-3 oz. boxes) with 2 cups low fat milk. Let cool to room temperature, then gently fold in 2 cups whipped topping. Chop 10 large bananas, about 10-2/3 cups. Line up 16 –9 oz. plastic cups or glasses and to assemble, layer 1/3 cup banana, 1-1/2 Tablespoons pudding mixture, 1/3 cup banana and 1-1/2 tablespoon pudding mixture in each cup. Chill until ready to serve. Just before serving top with cool whip and 1 crushed vanilla wafer.
Peanutbutter Treats 2 smart points (3/2/17) Mix an 8 oz. cool whip, reduced fat or free, with 3 Tablespoons peanut butter, creamy or chunky , and spoon into 12 lined cupcake tine. Drizzle with sugar free chocolate syrup and freeze.
Irish Fried Cabbage with Bacon (3/1/17) Cook 6 oz. thick bacon until crisp. Remove and place on paper towels to c rumble. Add 1/2 small onion diced to drippings and cook until translucent. Add 1/2 head of small cabbage, chopped to pan and toss to coat. Add 1 Tablespoon brown sugar, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook till cabbage is tender and add crumbled bacon to cabbage and cook for another few minutes.