2020

Caramel Apple Crescent Dumplings (10/30/20) Microwave 8 caramels and 1 Tablespoon milk in small microwaveable bowl 40 seconds, stir. Add 1/4 of an 8 oz. cream cheese to the caramel sauce along with 1 Tablespoon flour, stir. Microwave until caramel and cream cheese are completely melted and sauce is well blended, stirring every 10 second. Unroll and 8 oz. refrigerated crescent dinner rolls and separate into 8 triangles. Place them on parchment- covered baking sheet and spread with caramel sauce. To with wedge of apple (one apple cut into 8 wedges) at the shortest side of each triangle. Roll up, starting at Apple= topped sides. Rearrange, if necessary, until roll ups are point side down on the sheet. Bake at 375 degrees 12 to 14 minutes until golden brown. Meanwhile, mix 1/2 cup of powdered sugar with another 1/4 piece of cream of cheese (    (4 oz. of an 8 oz. package.) Mix till blended. Cool roll ups and drizzle with the cream cheese glaze. Serve warm. 

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piced Cranberry Punch Bars (10/29/20) Heat oven to 350 degrees.  Line a 13 by 9 pan with foil, leaving ends of foil hanging over the sides of pan. Spray with cooking spray. Combine 1 package (2 layer size), 1/2 cup butter, melted and whole egg and spread onto bottom of prepared pan.  Mix 1 can of whole cranberry sauce, 1/2 teaspoon orange zest and 1/2 teaspoon cinnamon and 1/8 teaspoon cloves until blended. Spread onto crust. Top with 1/2 cup miniature marshmallows, 1/2 cup chopped nuts , and 1/4 cup flaked coconut. Beat 2 egg whites in small bowl with mixer on high speed until stiff peaks form. Add 1/2 cup packed brown sugar and beat on low speed until blended. Spread over layers in prepared pan. Bake at 350 degrees 30-35 minutes or till lightly browned. Cool completely. Use foil overhang to remove dessert.

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Mandarin Orange Dessert (10/28/20)  Mix together 60 Ritz crackers, crushed, 1/2 cup sugar, and 1/2 cup butter, melted. Reserve  1/3 of the crumb mixture and press the remainder  into a 9 by 13 pam. Combine: 1- 14 oz. can sweetened milk, two 11 oz. cans of  mandarin oranges, drained, two 8 oz.  containers and 6 oz. can frozen orange juice, thawed. Pour orange mixture over crust; sprinkle with reserved crumbs and refrigerate until firm or overnight.

 

Salisbury Steaks (10/27/20) Mix 1 pound ground beef, 1/3 cup dry bread crumbs, 1 egg, and 1 oz. package dry onion soup mix. Mix together in a bowl and shape into 6 oblong patties. Heat 1 Tablespoon oil in skillet and cook patties until browned. About 5 minutes each side. Stir together 1 can mushroom soups and 1 can water. Pour over patties in skillet and turn patties to coat in the liquid. Bring liquid to a boil, reduce to medium and place a cover on skillet. Cook until steaks are very firm, hot and grey in the center…10 toc15 minutes. An instant read thermometer into the center should be 160 degrees.

 

Chicken And Wild Rice Soup (10/26/20) Cook a package (6.2 oz.)  Fast cooking long grain and wild rice mix according to package directions. Meanwhile, in a large saucepan, heat 2 Tablespoons butter. Add 1 small onion, finely chopped, 1 celery rib, finely chopped and 1 medium carrot, finely chopped. Cook and stir 6-8 minutes or till tender.  Add 1 garlic clove, minced and cook 1 minute longer. Stir in 2 Tablespoon   flour until blended. Gradually whisk in 3 cups milk and 1-1/2 cups chicken broth. Bring to a boil, stirring constantly. Cook and stir 1-2 minutes or till slightly thickened. Stir in 1-1/2 cup cubed and cooked chicken and rice mixture.         

Warm and Cozy Spiced Cider (10/23/20) In a 6 quart stockpot combine: 2 quarts unsweetened apple cider, 1 cup orange juice, 1 can (5-1/2 oz.) apricot nectar, 1 teaspoon cinnamon and 1/8 teaspoon cloves. Bring to a boil. Reduce heat, simmer, uncovered, 15 minutes to allow flavors to blend. Serve warm.

 

Peanut Butter Popcorn Balls (10/22/20) Combine 1 cup brown sugar, 2/3 cup white corn syrup, 1/4 cup butter in a large saucepan. Cook and stir over medium heat until mixture comes to a rolling boil. Remove saucepan from heat, stir in 1 cup peanut butter until mixture is smooth. Place 20 cups popped popcorn in a large bowl and pour mixture over the popcorn and toss until evenly coated. Form into 18 balls with buttered hands. Arrange balls on waxed paper, allow to dry and set at least 30 minutes.

 

Swiss Potato Soup (10/21/20) in a saucepan cook 5 strips bacon, diced until crisp, remove to paper towels. Drain, reserving 1 Tablespoon drippings. Sauté 1 medium onion. Chopped in the drippings until tender. Add 2 cups water, 4 medium potatoes, peeled and cubed, 1-1/2 teaspoon salt and 1/8 teaspoon pepper. Bring to a boil. Reduce heat, simmer, uncovered until potatoes are tender. Combine 1/3 cup flour and 2 cups of milk and mix until smooth. Gradually stir into potato mixture. Bring to a boil and cook and stir until thickened and bubbly, about 2 minutes. Remove from heat, stir in 1 cup shredded Swiss cheese until melted. Sprinkle with bacon.

 

Dinner in a Bag (10/20/20) In a large skillet, cook 1 pound ground beef until no longer pink… Drain. Add 2 cans stewed tomatoes, 1/4 cup onions, minced, 1 teaspoon salt, 1 teaspoon chili powder, 1/4 teaspoon pepper, 1/4 teaspoon sugar. Bring to a boil, reduce heat, and simmer 5 minutes. Stir in 1 cup uncooked elbow macaroni. Cover and simmer for 15 minutes, uncover and simmer till the macaroni is tender and sauce is tender.     

 

Skillet Scalloped Potatoes (10/19/20) in a large nonstick skillet, heat 1 Tablespoon butter, add 3 cups thinly, sliced potatoes and 1 Tablespoon dried, minced onion: cook and stir 5 minutes. Stir in 3/4 cup chicken broth, 1/2 cup half and half, salt and pepper. Bring to a boil, Reduce heat, simmer, covered, 10-12 minutes or till potatoes are tender. Sprinkle with 1 cup shredded cheddar cheese. Cook, covered 2-3 minutes longer until cheese is melted.

 

Walnut-Date Pumpkin Pie (10/16/20) in a food processor, combine 1 cup flour, 1/2 cup cold butter or margarine and 1/3 cup packed brown sugar. Cover and pulse until mixture resembles coarse crumbs. Press onto the bottom and up the sides of a 9 inch pie plate. Bake at 350 degrees for 5 minutes and cool.  In a mixing bowl, beat 2 eggs, 1 teaspoon cinnamon and 2/3 cup brown sugar. Beat in 1 cup cooked pumpkin and 1 cup evaporated milk. Stir in 1/2 cup finely chopped dates and 1/3 cup toasted walnuts. Pour into crust. Cover edges with foil, loosely with foil/ Bake at 350 degrees for 55-60 minutes or till a knife inserted near the center comes out clean. Cool and refrigerate until serving.

 

Corn Pudding (10/15/20) Preheat oven 325 degrees. In a large bowl, cream 1/2 cup butter, softened, and 1/2 cup sugar until light and fluffy. Add 2 large eggs at room temperature one at a time, beating well after each addition. Beat in 1 cup sour cream.  Gradually add 8-1/2 oz. pkg. corn bread muffin mix alternately with 1/2 cup milk. Fold in 1 can whole kernel corn. Pour into a greased 3 qt. baking dish or 13 by 9 baking pan. Bake, uncovered until set and lightly between 45-50 minutes.

 

Spam Mashed Potatoes (10/14/20) in a large microwave- safe bowl, combine 1/2 cup chopped onion and 1 Tablespoon butter or margarine. Microwave, uncovered, on high till tender, stirring once. Add 3- and 1/2  to 4 cups  hot mashed potatoes ( prepared with  prepared with milk and butter) 1-1/2  cups diced Spam, 1/4 teaspoon  onion salt, 1/8 teaspoon pepper, and mix well. Transfer to a greased 1-1/2 qt. baking dish. Sprinkle with 1/2 cup shredded cheese and 1/3 cup crushed cornflakes. Dot with 1 Tablespoon butter or margarine. Bake, uncovered, at 375 degrees for 15 minutes or till heated through.

 

Peach Barbecued Chicken (10/13/2020)  Stir 2 Tablespoons cornstarch, 1 can chicken broth, 1/2 cup peach preserves, 2 Tablespoons  dry sherry or broth, 1 Tablespoons soy sauce and  1/2 teaspoon ginger in a  saucepan. Cook and stir over medium high heat until mixture comes to a full boil and thickens. Remove from heat and use 1 cup of the broth mixture for basting.  Grill chicken basting often with the 1 cup and serve the remaining with the grilled chicken on the platter.

 

Southern Fried Apples (10/12/2020) Melt 1/2 cup butter in a large skillet over medium heat, Stir 1/2 cup white and 2 Tablespoons cinnamon into hot butter. Add 4 Granny Smith apples, peeled, cored, and sliced and cook until apples begin to break down, 5-8 minutes.

Coconut Chocolate Chip Cookies (10/9/20) In a mixing bowl Cream 1/2 cup butter or margarine, softened, 3/4 cup sugar. Beat in 1 egg and 1/2 teaspoon coconut extract, mix well. Combine: 1 cup plus two Tablespoons flour, 1/2 teaspoon baking soda and 1/2 teaspoon salt. Add to the creamed mixture. Stir in 1 cup semi-sweet chocolate chips and 1/2 cup coconut, Flaked. Drop by rounded Tablespoonful’s, 2 inches apart onto ungreased baking sheet. Bake at 375 degrees for 11-13 minutes until golden brown.

 

Creamy Baked Carrots (10/8/2020) spray a 2 qt. casserole with cooking spray. Stir 1 can cream of celery soup, 1/2 cup milk, 1/2 teaspoon thyme 20 oz. bag  frozen crinkle cut carrots, thawed, (about 5 cups) and  2/3 cup French fried onions in a prepared dish. Bake at 350 degrees for 35 minutes. Stir the carrot mixture. Sprinkle the remaining part of a 2.8 oz.  Can of French Fried Onions over the top.  Bake for 5 minutes or more till carrots are tender and onions are golden brown.

 

Cabbage Roll Soup (10/7/2020) In a 4 qt.  Slow cooker, combine 4 cups of 1/2 inch slices cabbage, 12 oz.  Lean ground beef, 1 beef broth, (14.4 oz.) 1 cup chopped onion, 2 Tablespoons Worcestershire sauce, 2 cloves garlic, minced, 1/2 teaspoon salt, 1/4 teaspoon allspice, stirring to break up meat. Cover and cook on low 7-8 hours or 3 and 1/2 hours to 4 hours on high. Then turn on high. Add to pot:   Knead an 8.8 pouch of brown rice ( such as Uncle Ben’s brown)) stir in rice, 15 oz. can   fire roasted  tomatoes, undrained, 1 cup  hot-style vegetables juice and 2 Tablespoons tomato paste into cabbage  mixture. Cover and cook 30 minutes.

 

Chicken Biscuit Skillet (10/6/20) Preheat oven to 400 degrees. Melt 1/3 cup chopped onion in oven proof skillet. Cook and stir until tender. In a bowl, mix 1/4 cup flour, 1 can (10-1/2 ) can chicken broth 1/4 cup milk, dash of pepper until smooth. Stir into pan. Bring to a boil, stirring constantly, cook and stir until thickened, 1-2 minutes. Add 2 cups shredded, cooked chicken, 2 cups frozen peas and carrots, thawed. Heat through. Arrange 12 oz. tube buttermilk biscuits quartered, over the stew. Bake at 400 degrees until biscuits are golden brown, 15-20 minutes.

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Coca Cola Cake (10/5/20) Preheat oven to 350 degrees. Combine 1 cup butter or margarine softened, 2 cups flour, 1-3/4 cup sugar, 3 Tablespoons cocoa, 1 teaspoon baking soda, 1 teaspoon vanilla, 2 eggs, and 1/2 cup buttermilk, in a large bowl. Blend at low speed. Add 1 cup coca cola and blend well. By hand stir in 1-1/2 cups miniature marshmallows. Pour batter into 13 by 9 pan. Bake at 350 degrees for 40-45 minutes. Cool 30 minutes.  Cola icing:  Combine: 1/2 cup softened butter or margarine, Mix in: 3 Tablespoons cocoa, 1/3 cup cola and 4 cups confectioners’ sugar. Beat till smooth. Stir in 1 cup toasted pecans

 

Easy Fried Pickles (10/2/2020) Heat 2-inches of vegetable oil in a large, heavy pot over medium-high heat to 375F degrees. In a shallow bowl or a plate, whisk together ½ cup all-purpose flour, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, ¼ teaspoon salt, and ¼ teaspoon black pepper. Add 2 teaspoons hot sauce and ½ cup water and mix until smooth. In small batches, dip the pickles (you will need 16 ounces of dill pickle slices) in the batter and coat well on all sides. Carefully add pickles to the oil one at a time and fry in small batches for 1-2 minutes per side until golden brown. Remove the pickles from the oil and let drain on paper towels.  Serve warm with the dipping sauce of your choice.

 

Crockpot Bowtie Casserole (10/01/20)  Brown 1 ½ pounds lean ground beef with 1 onion, chopped and 1 clove garlic minced. Put in crock-pot and add 1 (15 oz) can tomato sauce, 1 (15 oz) can stewed tomatoes  1 teaspoon oregano, 1 teaspoon Italian seasoning and salt and pepper to taste. Cook for 6-7 hours on low. During the last 30 minutes of cooking, turn crock-pot to high. Add 10 oz. of fresh or frozen spinach (thawed, 16 oz.package of bow tie pasta, cooked, ½ cup parmesan cheese, shredded and 1 cup of the shredded mozzarella cheese and mix well. Add a 1/2 cup of mozzarella to melt on the top.

Cranberry Pear Salad (9/30/2020) Drain   8 oz. can pears, reserving 1 Tablespoon juice. Place pears cut side up on a lettuce- lined plate. Combine 1/2 cup whole berry cranberry sauce and reserved pear juice and spoon over the pears. Sprinkle with almonds, if desired. (Use the pear juice however you want).

 

Cinnamon Swirl Bread (9/29/20) Preheat oven to 350 degrees and lightly grease a 9 by 5 loaf pan. In a small bowl mix together 1/3 cup sugar and 2 teaspoons cinnamon.  In a bowl combine: 2 cups flour, 1 Tablespoon baking powder, 1/2 teaspoon salt and 1 cup sugar .  Combine 1 egg beaten 1 cup milk and 1/3 cup vegetable oil.   Add to flour mixture and stir just until moistened. Pour half the batter into the prepared pan. Sprinkle with one half of the reserved sugar and cinnamon mixture. Draw a knife through the batter to marble. Bake in preheated oven for 45-50 minutes or till a toothpick inserted into center comes out clean. Let cool in pan Wrap in foil and let sit overnight before slicing.

Mashed Cauliflower (9/28/20) Place 1 inch water and the large head cauliflower, broken into florets, in a large saucepan, bring to a boil over high heat. Cook, covered until very soft. Drain. Mash cauliflower to desired consistency. Stir in 1/2 cup Shredded Parmesan cheese, 1/3 cup heavy whipping cream 1 Tablespoon butter, 1/2 teaspoon pepper. Sprinkle with another 1/2 cup cheese and, if desired, parsley.

 

Greek Salad (9/25/20) in a shallow bowl or on a serving platter combine: 3 large tomatoes, chopped, 2 medium cucumbers, peeled and chopped, 1 small red onion, chopped.  Sprinkle with 1/4 cup olive oil, 4 teaspoons lemon juice, and 1-1/2 teaspoons oregano mixed together as a dressing. Salt and pepper to taste, Sprinkle with feta cheese and black Greek olives, pitted and sliced.

 

Maple Pecan Pie (9/24/20) Preheat oven to 375 degrees. Buy or make a 9 inch pie crust and fit into 9 inch pie pan. In a bowl, whisk 3 large eggs and 1/2 cup sugar until smooth. Add 1 cup maple syrup 3 Tablespoons butter, 1/2 teaspoon vanilla, 1/4 teaspoon salt and 2 cups pecans. Pour into crust. Bake until a knife inserted in center comes out clean. Bake into a knife inserted   in the center comes out clean, 30-40 minutes. Cool on a wire rack. One hour if desired.  Top with whipped cream and store in refrigerator.

 

Cherry Nut Bread (9/23/20)  Mix together: 1-1/2  cups sugar, 1/2 cup shortening, 3 eggs,  2-1/2  cups flour, 2- 1/2 cups flour, 2 teaspoons baking powder, dash of salt, 1/2 cup cherry juice, 1/2 cup cherries , 1/2 cup cherries or more, 1 cup nuts, chopped and 1 teaspoon vanilla. Mix and put in a loaf pan. Bake at 375 for about 45 minutes.

 

Herb Salmon Bake (9/22/20) Place 2 cups herb seasoned stuffing croutons in a greased 1-1/2 quart casserole or 9 inch square baking pan. Sprinkle with 1 cup of a 1 pound can salmon, drained, boned and flakes and 1 cup grated cheddar cheese. Repeat. Then beat 4 eggs, slightly, stir in 2 cups milk, 1/2 tsp. Worcestershire sauce, 1/2 teaspoon dry mustard and 1 teaspoon salt. Pour over contents of baking dish. Bake in a 350 degrees oven for about 1 hour. Serve hot.

 

Apple Pie Lasagna (9/21/2020) Beat 8 oz. cream cheese on medium speed until light and fluffy. Turn off mixer and add 1 cup powdered sugar, 2 Tablespoon brown sugar 1 Teaspoon cinnamon and beat into the cream cheese.  Add 1/2 cup heavy whipping cream or half and half and 1/2 teaspoon vanilla. Beat on medium high speed until whipping cream is fully mixed into cream cheese. Add 2 Tablespoon of caramel sauce last and mix into batter.  Add a 16 oz. cool whip and beat until mixture is combined. Divide into thirds. Cover the bottom of a 9 by 13 pan with graham crackers. Cover the graham crackers with a layer of the cream cheese batter and spread evenly. Mix 2 cans apple pie filling each with 1/2 teaspoon cinnamon and spread evenly over the batter. Add a small handful of toffee chips and top and drizzle with caramel topping. Repeat twice so you end up with three layers mousse, three layers graham crackers, and 2 layers of apple pie filling.  Top layer will be mousse. Cover the top with more toffee bits and drizzle with caramel. Chill at least 4 hours or overnight. Best served cold.

 

Caramel Cashew Brownies (9/19/20) in a large saucepan, cook and stir: 18 caramels, 1/3 cup butter, and 2 Tablespoons milk over low heat until caramels are melted and mixture is smooth. Take off the stove and stir in 3/4 cup sugar and mix till smooth. In a small bowl Mix together 2 eggs and 1/2 teaspoon vanilla and stir into the caramel mixture. In another bowl combine 1 cup flour, 1/2 teaspoon baking powder, dash of salt and mix that into the caramel mixture. Fold in 1 cup chopped cashews. Pour into 9 inch square pan, greased or sprayed with non- stick Pam. Bake at 350 degrees for 24-28 minutes or till toothpick comes out clean.  Cool and cut into bars.

 

Old Fashioned Swiss Steak (9/17/20) Cut 2 pounds of round steak into serving size pieces. Combine 1/2 cup flour, 1/2 teaspoon salt, 1/4 teaspoon pepper and sprinkle over steak and pound into both sides. In a skillet over medium heat, brown steak on both sides in 2 Tablespoons oil. Transfer to a greased 9 by 13 baking dish. Top with 1 cup chopped onion and 1/2 cup chopped green pepper. Drizzle with 1/4 cup soy sauce, and sprinkle with 1/2 teaspoon garlic   salt and another 1/4 teaspoon pepper. Cover and bake 325 degrees for 1-1/2 hours or till meat is tender. Serve over noodles if desired.

 

Herb Roasted Carrots (9/16/20) Preheat oven to 400 degrees. Trim 4 carrots then slice on the diagonal into 1/2 inch thick coins. Transfer carrots to a baking sheet and add 2 Tablespoons  oil 1/4 cup chopped parsley, 2 Teaspoons paprika  1 teaspoon salt and 1 teaspoon pepper. Toss to coat. Bake for 20-25 minutes until carrots are tender. Let cool for 5 minutes before serving.

 

Pineapple Ham Loaf (9/15/20)   In a bowl, combine 2 eggs 1/2 cup milk, 1 teaspoon Worcestershire sauce, 3/4 cup dry bread crumbs, 1 teaspoon mustard and salt and pepper. Add: 1 pound fully cooked ham, ground and   1 pound fully cooked ground pork, 1/2 teaspoon mustard, Mix well. Shape into oval patties and set aside. Drain 20 oz. can sliced pineapple and reserve 1/2 cup of the juice. Place a pineapple slice between each pattie to form a loaf.  Carefully place in an ungreased 9 by 5 loaf pan.  Pat paddies around pineapple to form a loaf. Combine 1/2 cup brown sugar 1/2 teaspoon mustard and unreserved juices. Pour a small amount over the loaf. Bake, uncovered in a 350 degrees oven for 1-1/4 hours or till lightly browned and thermometer reads 160 degrees, basting occasionally with remaining juice mixtures.

 

Caramel  Cashew Brownies (9/14/20) In a saucepan  cook and stir 18 caramels, 1/3 cup butter or margarine, 2 Tablespoons milk over low heat until caramels are melted and mixture is smooth add 1/4 teaspoon salt, stir into caramel mixture until well blended.  Transfer to a greased 9 inch baking pan. Bake at 350 degrees 24-28 minutes or till a toothpick inserted in the center comes out clean.

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Crab- Topped Fish Fillets (9/11/20) Preheat oven to 350 degrees.      Place 4 sole or cod fillets (about 6 oz. each) in a greased 13 by 9 pan. Bake uncovered for 18-22 minutes or till fish flakes easily with a fork.  In a larger bowl combine: 6 oz. can crab, drained and flaked OR  1 cup imitation  crab meat,  chopped, 1/2 cup Parmesan  cheese, 1/2 cup mayonnaise and  1 teaspoon lemon juice. Drain cooking juices from baking dish. Bake uncovered Spoon crab mixture over the filets. Broil 4-5 inches from the heat for 4-5 minutes for 5 minutes or till topping is lightly browned Sprinkle with 1/3 cup slivered almonds if desired.

 

Honey Walleye (9/10/20) In a shallow bowl beat 1 large egg. Add 2 teaspoons honey. In a shallow dish, combine 2 cups crushed Ritz crackers about 45 to 50) and 1/2 teaspoon salt. Dip 1-1/2 pounds walleye in egg mixture, then in crackers and turn until well coated. In a heavy skillet cook filets in oil over medium heat until golden and fish and flakes easily with a fork, 3-5 minutes on each side.

 

Root Beer Float Pie (9/9/20)    Whisk 3/4 cup cold diet root beer 1/2 cup fat free milk and 1 package sugar free instant vanilla pudding mix for 2 minutes. Set aside and refrigerate. Mix 1/2 cup of an 8 oz. frozen whipped topping for garnish. Fold in one half of the remaining topping into the pudding mixture. Spread onto   Graham cracker crust. Spread remaining pudding mixture into the graham cracker crust. Spread remaining whipped topping over pie and freeze at least 8 hours or overnight Dollop the reserved whip remaining topping over each serving and top with maraschino cherries.

 

Chocolate Lemon Bars (9/8/20) Heat oven to 350 degrees. Grease 134 by 9 pan. In a large bowl combine 1 pkg. devil’s food cake mix, 1/2 cup margarine or butter, softened and 1 egg.  Mix at low speed until combined. Stir in 1/2 cup chopped walnuts. Reserve 1-1/2 cups for topping, and set aside. Press remaining mixture in bottom of greased pan Bake at 350 degrees for 10 minutes and cool five minutes.  Beat 8 oz. package cream cheese until light and fluffy. Add: 14 oz. sweetened condensed milk, 3 Tablespoons lemon juice, and 1 Tablespoon grated lemon peel and beat until smooth Pour evenly over partially baked crust. Sprinkle with reserved topping. Bake at 350 degrees for an additional 20-25 minutes or till center is set.  Store in refrigerator

 

Crock Pot Golden Chicken with Noodles (9/4/20)  Stir together: 1 can cream of chicken soup 1/4 cup water, 1/8 cup lemon juice, 1/2  tablespoon  Dijon -style  Mustard, 3/4 teaspoon garlic powder and 4 large carrots, thickly sliced( about 3 cups) in a quart slow cooker. Add 4 skinless, boneless chicken breast halves and turn to coat. Cover and cook on low 7 to 8 hour or till chicken is cooked through, or high 4-5 hour. Serve with noodles.

 

Autumn Pork Chops (9/3/20) Heat 1 Tablespoon vegetable oil in a 10 inch skillet over medium high heat.  Add 4 bone in pork chops and cook until the chops are well browned on both sides. Remove and set aside.   Stir together 1 can cream of celery soup, 1/2 cup apple juice, 2 Tablespoon spicy brown mustard, 1 Tablespoon honey, and a generous dash of black pepper into the skillet. Heat to a boil.  Return the pork chops to the skillet and reduce the heat to low. Cover and cook for 5 minutes or till the chops are cooked through. Serve with noodles.

 

Éclair Bars (9/2/20) Heat oven to 375 degrees. Spray bottom only of a 13 by 9 pan with cooking spray.  Unroll one can * oz. of refrigerated crescent dough sheet. Press in bottom of pan. Bake 12 to 14 minutes or till golden brown and baked through. Remove from oven to cooling rack and cool 20 minutes. In a medium bowl, beat 2 boxes of vanilla-flavor instant pudding and pie filling mix with 3 cups cold half and half with whisk about 2 minutes or until thick. Spread over cooled base. In a medium microwavable bowl microwave 1-1/2 cups semisweet chocolate chips and 3/4 cup heavy whipping cream 1 minute or until smooth. Carefully spread mixture on top of pudding.  Refrigerate about 4 hours or till cooled completely.  When ready to serve use a sharp knife and up and down sawing motion for cleaner cuts. Store covered in refrigerator.

 

Westhaven Cake (9/1/20) Put 1 cup hot water over 1 cup pitted dates, cut up. Add 1 teaspoon baking soda and let stand. In another bowl cream 1 cup sugar and 1/2 cup oleo. Then add 2 eggs beaten and add 1/2 teaspoon salt, 1-3/4 cup flour, 1 teaspoon baking powder and 1 teaspoon cocoa and the dates. Before baking   sprinkle top of cake with 1/2 cup coarsely cut walnuts and 1/2 cup chocolate chips. Bake at 350 degrees for 35 – 40 minutes.

Upside Down Ham Loaf (2/28/20)   Place 6 slices pineapple with Maraschino cherry in each of the centers at the bottom of an 8 by 8 pan. Combine 3/4 cup brown sugar, 1 teaspoon dry mustard and 1/4 cup vinegar and pour over pineapple. Mix  1 pound ground ham, 1-1/2  pound ground pork, 2 eggs beaten, 1 cup cracker crumbs, salt, 1 cup milk, 1/2 teaspoon pepper , pack it well. Bake at 350 degrees for 1 hour. May serve right side upside down.

 

Salmon Patties (2/27/20) Drain a 14 oz. can red or pink can salmon, VERY well, leave no liquid. Break up salmon well. Combine 1/4 teaspoon black pepper, 1/2 teaspoon salt, and 3/4 to 1 Tablespoon Spice supreme fish seasoning or Bay seasoning or Lemon pepper and whisk it into 2 eggs, well beaten. Add 1/4 cup chopped onion. Mix in salmon mixture. Shape into large patties. Spray a heavy skillet with cooking spray. Heat with 2 or more Tablespoons olive oil. Pan should be hot when adding patties. Fry one side about 3- 4 minutes. Gently flip patties making sure there is oil under each Pattie as you flip them. Cook an additional 2-3 minutes till browned. Remove to a platter lined with paper towel to drain excess oil before serving.

 

Cheesy Chicken and potatoes (2/26/20)  Heat oven to 350 degrees. Spread 1 package frozen hash brown potatoes on bottom 13 by 9 dish. Spread 4 cups chopped raw chicken over potatoes. Combine  1 can cream of potato soup, 8 oz. container  sour cream, 1 cup shredded cheese, 1/2 cup milk and 1 package Lipton onion  soup mix . Pour over chicken, cover and bake 40 minutes. Top with 1 cup shredded cheese and bake until cheese is bubbly

 

Almond Joy Cookies (2/25/20)  In a large bowl, cream 1 cup butter and 1 ½ cups sugar and 1 ½ cups brown sugar together.  Beat in 4 eggs, one at a time.  Stir in 2 tsp. vanilla.  Stir in 4 ½ cups flour, 2 tsp baking soda and 1 tsp salt, until well mixed, then stir in 2 cups chocolate chips, 2 cups of sweet coconut and 2 cups chopped almonds.  Drop by rounded tablespoons onto cookie sheets.  Bake in a preheated  375 degree oven 8 to 10 minutes

 

Homemade Frostie (2/23/20) 1/2 Mix well: 1/2 gallon chocolate milk, 14 oz. Eagles Brand Milk and 8 oz. Cool Whip.   Place in a freeze container and freeze. Does not get hard but nice and thick.

 

Tuna Burgers (2/21/20)  Mix together: 1 large can tuna, 3/4 cup chopped celery, 1/2 cup diced cheese, 1 small diced onion, 1/4 cup mayonnaise, salt and pepper to taste.  Fill into hamburger buns Wrap individually in foil. Bake at 350 degrees for 15 minutes.

Lemon Bars (2/20/20) Heat oven to 350 degrees. One roll of refrigerated sugar cookies, break them up in a 9 inch ungreased square pan and press evenly in the pan. Bake 15 minutes. Remove and cool  10 minutes. In a large bowl, beat 2-3 teaspoons lemon Zest and 1/2  cup lemon juice, 4 eggs, 1/4 cup flour and 1-1/2 cup powdered sugar with a whisk until well blended. Pour over partially  baked cookie crust. Bake 20-25 minutes or till set. Remove to cooling rack. Cool about an hour and sprinkle with additional  powdered sugar. Store in refrigerator.

 

Supreme Coffee Cake  (2/19/20)  Mix together: 1 yellow cake mix, 4 eggs, one 3-3/4 oz. Vanilla instant pudding, 3/4 cup oil, 3/4 cup water, 1 teaspoon vanilla and a few drops of almond  flavoring and beat well for for 4 minutes. Grease and flour a 13 by 9 pan put one half of the batter in the pan. Mix together: 1 cup white sugar, 1/2 cup chopped nuts and I Tablespoon cinnamon. Sprinkle half of the cinnamon   over the batter . Cover with remaining batter and top with the remaining sugar mixture. Swirl with a fork. Bake at 350 degrees for 45 to 50 minutes.

 

Pull-Apart Garlic Bread (2/18/20) in a small bowl combine 1/4 cup butter, melted 1 Tablespoon dried parsley flakes, 1 teaspoon garlic powder, 1/4 teaspoon garlic salt. Cut a one pound loaf of frozen white bread dough, thawed into 1 inch pieces. Dip into butter mixture. Layer in a greased 9 by 5 inch loaf pan. Cover and let rise until doubled, about 1 hour. Bake at 350 for 30 minutes or until golden brown.

 

Cola Burgers (2/17/20)  In a large bowl combine 1 large egg, 1/4 cup cola, 1/2 cup crushed saltines (about 15) 2 Tablespoons  French  Salad Dressing, 2 Tablespoons grated Parmesan cheese and 1/4 teaspoon salt. Crumble 1-1/2 pounds ground beef over mixture and mix well. Shape into six 3/4 inch thick patties. The mixture will be moist.  In a small bowl, combine: 1/4 cup cola, and 4 Tablespoons French salad dressing and set aside.  Grill burgers, covered over medium heat for three minutes on each side. Brush with cola mixture. Continue grilling to desired doneness, 6-8 minutes, brushing and turning occasionally. Serve on buns.

Citrus Peach Carrots (2/14/20) Place 1 pound carrots and 2 Tablespoons water in microwave safe bowl. Cover and microwave on high for 4-6 minutes or till crisp-tender. Drain. In another microwave  safe bowl, combine 1/4 cup peach preserves, 2 Tablespoons butter 1 teaspoon orange juice,1/4 teaspoon  grated lemon zest and 1/4 teaspoon pepper. Cook, uncovered, and on high for 30-45 seconds or till butter is melted. Pour over carrots sprinkle with 1/4 cup roasted almonds, coarsely chopped. Toss to coat.

 

Krisp Bars (2/11/20) Grease a 9 by 13 inch baking pan and set aside. Place 11 oz. bag caramels unwrapped and 3 Tablespoons water in saucepan over low heat. Stir frequently until sauce is smooth. Meanwhile in a large bowl, combine 5 cups crispy cereal and 1 cup peanuts. Pour caramel sauce over peanuts and cereal: toss gently until well coated. Press mixture into prepared pan. Sprinkle with 6 oz. semi-sweet chocolate chips and 6 oz. butterscotch chips. Heat in 200 degree oven for 5 minutes or till chips are melted. Spread chips together until blended and bars are completely covered. Cut into bars when cool.

 

Hershey Pie (2/13/20) Melt 16 large marshmallows with 8 oz. almond Hershey bar and 1/4 cup milk, Cool. Add 1 cup heavy cream, whipped or cool whip. Blend well. Pour into prepared graham cracker pie shell and chill until firm.

 

Teen Mix One Dish Meal (2/12/10) Cut 4 slices bacon in strips. Cook bacon, 1 onion, chopped and 1 pound ground beef in large heavy kettle until beef is slightly browned. Drain fat. Add 1 pound can pork and beans, 14 oz. catsup, 1 teaspoon Worcestershire sauce, 1/8 teaspoon garlic salt, 1-1/4 teaspoon sugar, 1 teaspoon salt, 1/4 teaspoon pepper. Stir. Cover kettle and simmer, 1-1/4 hours, stirring occasionally. Serves 4-6.
 

Pork Chop Potato Bake (2/10/20)   Brown 6 pork chops on greased skillet. Sprinkle with 1/2 teaspoon seasoned salt. And set aside. Combine 1 can cream of celery soup 1/2 cup milk, 1/2 cup sour cream, 1/4 teaspoon pepper and 1/2 teaspoon seasoned salt. Stir in one 24 oz. package frozen hash brown potatoes, 1/2 cup cheese, shredded, and 1/2 can fried onions. Spoon mixture into 9 by 13 baking pan. Arrange pork chops over potatoes. Bake at 350 degrees for 60 minutes Top with remaining 1/2 cup cheese and the remainder of the 28 oz. can fried onions.

 

Bacon and Onion Foil Potatoes (2/7/20) Spray 3 sheets heavy duty foil with cooking spray. Top each sheet  with equal portions: 12 baby  potatoes , 12 slices bacon, cooked and crumbled, 1 envelope  onion soup mix, 1 small onion, thinly sliced and diced, 1 cup shredded cheese, any kind. Season with salt and pepper to taste. Finish with a Tablespoon of butter on each. Seal securely. Grill for 20-30 minutes or bake in a 350 degree oven for 35 minutes or till potatoes are tender. Let stand 10 minutes before serving.

 

Pannu Kakku (Finnish Oven Pancake) 2/6/20 – Preheat oven to 350 degrees.  Melt 6 Tablespoons butter in oven in a 9×13 pan; should be sizzling when you take it out.  Meanwhile, mix 1 cup flour, 1 cup sugar, 4 eggs, 2 cups milk, and1 tablespoon vanilla extract – till very frothy.  Pour batter into pan with melted butter.  Bake 40 minutes.  Eat immediately.

 

Parmesan Tomatoes (2/5/20) Cut 3 large tomatoes in half widthwise. Place cut side up in a greased 3 quart casserole dish. Sprinkle tomatoes with 1 Tablespoon bouillon and 1/4 cup grated Parmesan cheese. Dot with 1 Tablespoon butter cut in six pieces. Bake, uncovered at 400 degrees for 20-25 minutes or till heated through.

 

Mexican Fruitcake (2/4/20) Mix together by hand 2 cups sugar, 2 cups flour, 2 teaspoon baking soda, and 1/2 teaspoon salt. Add 2 eggs, 1 cup chopped walnuts and a 20oz. can crushed pineapple with the juice and stir well. Bake in a greased 9 by 13 pan at 325 degrees for 45 minutes.  When cool top with the following: 1 package instant butter pecan pudding combined with 2/3 cup milk. Fold in 8 oz. container cool whip. Frost the cake and, if desired, frost the cake.

 

Cauliflower Potato Salad (2/3/20) Trim and boil head of cauliflower until it is tender. Break into pieces (like cut potatoes) and place in large bowl. Dice 2 ribs of celery, 3 scallions, 2 tablespoons  of Bell pepper (red or green or both) 2 Tablespoons  , chopped parsley, sliced 2 hard-boiled eggs and add it all to the cauliflower pieces. Mix together: 1-1/2 cup mayonnaise, 1-2 tablespoons mustard, 1-1/2 teaspoon white vinegar, 1/4 cup sugar. Gently stir all together until well mixed. Cover and refrigerate an hour and serve.

Caramel Pecan Cheese Dip (1/31/20) In medium bowl, stir together 8 oz. cream cheese, softened and 1/4 cup caramel ice cream topping. Stir in 1/2 cup chopped pecans, toasted. Fold in 1 cup chopped apple and 1 cup frozen whipped topping thawed. Serve with crackers.

 

Cherry Streusel Bars (1/30/20)  Cut 2/3 cup oleo or butter into 2 cups flour and 1/2 cup sugar until particles are fine. Set aside 1 cup. Press remainder into bottom of greased 13 by 9 pan. Bake at 375 degrees for 12-15 minutes or till golden brown. Spoon 1 can cherry pie filling over partially  baked crust. Combine 1/2 cups  nuts or coconut with reserved  flour mixture and sprinle over cherries. Bake 25-30 minutes or till golden brown.

 

Steak Bites 1/29/20)  Season 3 pounds top sirloin steak, cut into 1 inch cubes with salt and pepper. Toss to coat evenly. Melt 1 stick butter in a large  skillet over  high heat, preferably  cast iron. A 12 inch pan fits one steak cut into bites. If you are working in batches, use only 1/2 stick and reserve the rest for the next batch. The butter should sizzle when you drop the first batch of the meat into the skillet. This means hot enough to sear, you definitely want to sear. Cook 1-2 minutes on one side and flip over  and repeat with the other side. Meat should be brown and crispy  on the outside and pink  on the inside. Cook longer with more done steak bites.

 

Bacon Jam (1/28/20) In medium saucepan over medium heat: cook 1 pound bacon cut into 1 inch pieces, till crispy. Transfer to paper towel lined plate, reserving about 1 Tablespoon of bacon fat in pan. Reduce heat to low, add 1 onion, finely chopped and  4 shallots, minced and  cook, stirring often until onions are caramelized, about 15 minutes, Stir in 2 cloves  garlic, minced.  Stir garlic, 1/2 cup brown sugar, 1/4 cup maple syrup, 1/3 cup apple cider vinegar 1 teaspoon chili powder and cooked bacon. Bring to a simmer and then reduce heat to low. Cook until the liquid has reduced and thickened and onions are jammy 7-10 minutes. Let cool before transferring to a jar. Serve with cheese and crackers. Also delicious on a burger.

 

Cream Puff Desert (1/27/20) Preheat oven to 400 degrees and lightly grease a 9 by 13 inch baking pan. In a large saucepan, bring 1 cup water and 1/2 cup margarine to a boil. Remove from heat, mix in 1 cup   flour with electric mixture. Add 4 eggs one at a time beating well after each addition. Spread evenly   in prepared pan. Bake for 20-25 minutes. Set aside to cool completely. In a large mixing bowl cream together 2 packages instant chocolate pudding mixture with 3 cups milk until smooth.  Spread over cooled puff. Drizzle with 1/4 cup chocolate syrup. Chill and serve cold.

 

Pizza Potatoes (1/24/20) Combine a 5 oz. package scalloped potatoes with contents of sauce mix in a greased 1-1/2 qt. baking dish. In a saucepan bring to a boil 1-1/2 cups water and 1/4 teaspoon dried oregano and 14 -1/2 oz. can Italian stewed tomatoes. Pour over potatoes. Top with 3-1/2 oz. package sliced pepperoni. Bake, uncovered at 375 degrees for 50 minutes or till potatoes are tender. Sprinkle with 1 cup shredded Mozzarella cheese and bake 5-10 minutes more or till cheese is melted.

 

Curly Noodle Pork Supper (1/23/20)  In a large skillet, cook m 1 pound pork, cut into 1/4 inch strips, 1 medium sweet red pepper, cut into 1 inch pieces, 1 cup broccoli florets and 4 green onions, cut into 1 inch pieces in 1 Tablespoon oil until meat is no longer pink. Add 1-1/2 cups water, 2 (3 oz.) packages pork ramen noodles with contents of seasoning packets, 1 Tablespoon fresh parsley (opt)
and 1 Tablespoon soy sauce. Bring to a boil, reduce heat and cook for 4 minutes or till noodles are tender.

 

Potato Crusted Quiche (1/22/20) Heat oven to 375 degrees. Pat 3 cups of shredded hash browns, thawed, dry with paper towels. Place in a bowl. Add 1/4 cup butter melted and mix lightly. Press into bottom and up the sides of 9 inch pie place. Bake 20 minutes or till golden brown. Meanwhile whisk 3 eggs and 1/2 cup milk in medium bowl until blended. Stir in   1/2 cup sour cream 1-1/2 cups shredded cheese (your choice) and 4 green onions, sliced. Reduce oven temp to 350. Pour filling into crust. Bake 30 minutes or till center is set and crust is golden brown.

 

Caramel French toast (1/21/20) Combine 1 cup brown sugar, 1/2 cup butter and 2 Tablespoons corn syrup in a saucepan. Cook over medium heat until thickened, stirring constantly. Pour into a 13 by 9 baking pan. Arrange 6 slices of bread in the pan; top with 6 more.  Blend 6 eggs, 1-1/2 cup milk, 1 teaspoon vanilla and 1/4 teaspoon salt. Pour over the bread, evenly. Cover and chill for 8 hours. Uncover and bake at 350 degrees 40-45 minutes or till golden brown. Serve immediately.

 

Chicken Salad (1/20/20) Combine: 1 can chicken or already cooked chicken 12 oz. or more with 3 Tablespoons mustard, 2 Tablespoons honey, and 1 cup apples, diced. Mix well. Sprinkle 1/4 cup raisins or dried cranberries, 1/4 teaspoon black pepper,   2 Tablespoons of parsley or cilantro over the top. (Opt.) Serve on bread or lettuce leaf.

 

Butter Crunch Pudding (1/17/20) in a bowl combine: 1 cup flour, 1/2 cup flaked coconut, and 1/4 cup packed brown sugar. Cut in 1/2 cup cold butter or margarine, until crumbly. Spread in a 15 by 10 baking pan and bake at 375 degrees for 15 minutes, stirring once. Cool slightly, in a mixing bowl, beat 2 cups cold milk and 1 package instant lemon pudding for 1 minute or till slightly thickened. Chill 5 minutes. Spoon 1/2 of the crumbs into four bowls, top with pudding and sprinkle rest of the crumbs over the top

 

Reuben Bake (1/16/20) Ingredients:  2 tubes of crescent rolls or the Sheets of dough, 1 pound of sliced Swiss cheese, 1 -1/4 pounds of sliced deli corned beef, 1 can (14 oz.) rinsed and drained sauerkraut, 1/2 cup of Thousand Island Salad Dressing (I just use mayo and ketchup, mixed together), 1 egg white slightly beaten, 3 tsps. of caraway seeds  Directions:  Grease a 9×13 pan.  Unroll one tube of crescent dough into rectangle, seal seams and perforations.  Place in baking pan and bring up the sides of pan a little, bake 8-10 minutes.  In bowl mix together the sauerkraut and dressing.  Spread half of the cheese over the crust, and add a layer of the corned beef.  Add a layer of the sauerkraut mixture and top with the other half of the cheese.  Unroll the second tube of crescent dough and place over the cheese, brush with beaten egg white and drizzle with caraway seeds.  Bake for another 20 minutes or until brown on the top.  Oven temp is 375

 

Ham and Egg Pie (1/15/20) Place 1 cup chopped ham and 1 cup cheddar (any other kind) cheese in an unbaked pie shell. In a bowl, mix well 6 eggs, 6 Tablespoons milk, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Pour over ham and cheese. Bake at 425 degrees for 20-25 minutes or till eggs are set

 

Slow-Cooker Tex-Mex Chicken (1/14/20) Toss 1 lb. boneless skinless chicken breasts, cut into 1-inch-wide strips  with 2 Tbsp. (about 1/2 of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix and 2 Tbsp. flour in slow cooker sprayed with cooking spray. Add 1 each green and red pepper, cut into 1-inch-wide strips, 1 cup frozen corn and 1-1/2 cups Thick & Chunky Salsa; mix lightly. Cover with lid.  Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).Stir chicken mixture. Serve over 2 cups hot cooked long-grain white rice.  Top with 1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese and 2 green onions, sliced

 

Candy Fluff (1/13/20) Combine 20 oz. can crushed pineapple, drained and 1/4 cup red hot candies. Cover and refrigerate for 8 hours or overnight. Stir in 2 cups miniature marshmallows and an 8 oz. container of frozen whipped topping, thawed. Cover and refrigerate until serving.

 

Mexican Pick Up Sticks (1/10/20) Combine one 8 oz. can shoestring potatoes with two 6 oz. cans French’s Onion rings, 2 cups Spanish peanuts in a 9 by 13 pan. Mix well. Pour 1/3 cup oleo, melted, over ingredients and sprinkle with one (1- 1/4) oz. package taco seasoning mix. Mix well. Bake for 45 minutes in a 250 degree oven, stirring every 15 minutes. Cool and store in covered container.

 

Baked Banana Boats (1/9/20) Cut 4 medium unpeeled bananas lengthwise 1/2 inch deep, leaving 1/2 inch uncut at ends. Place each banana on a 12 inch square of foil, crimp foil around bananas so they sit flat. Pull banana peels open, forming a pocket. Fill each with 2 Tablespoons unsweetened crushed pineapple, one Tablespoon each granola and chopped pecans, 1 teaspoon, mini chocolate chips. Place on baking sheet. Bake at 350 for 10 -12 minutes or till chips are softened.

 

Spam and Potato Soup (1/8/20)  Combine: 6 large potatoes, cut into 1/2 inch pieces, 1 rib celery, chopped, 1 Tablespoon   parsley,  one-  13 oz. can evaporated milk, 2 medium onions chopped, 1 carrot diced, 2 cans chicken broth, 3 cups water 1/4 cup butter. Cook until vegetables are almost done and then dice and stir in a 12 oz. can SPAM cubed. Add salt and pepper to taste.

 

Pineapple Stuffing (Great with Ham) (1/7/20)  Combine 1/4 cup butter, and 3/4 cup sugar and 4 eggs. Stir in 20 oz. can crushed pineapple, well drained and 5 slices soft white bread, broken into pieces. Put into buttered 1-1/2 qt. baking dish. Bake at 300 degrees for 1 hour (30 minutes covered and 3 minutes uncovered).

 

Cauliflower Potato Salad (1/6/20)  Trim and boil a head of Cauliflower until it’s tender. Break into pieces cauliflower and place in a large bowl. Dice 2 ribs of celery, 3 scallions two Tablespoons of bell pepper (red, green or both) 2 Tablespoons chopped parsley. Slice two hard boiled eggs and all it all to the Cauliflower pieces. Mix together: 1-1/2 cup mayonnaise, 1/2 Tablespoon mustard, 1-1/2 Tablespoons white vinegar and 1/4 cup sugar. Gently stir in all together until mixed.  Cover and refrigerate an hour or serve.

 

Easy Grasshopper Pie (1/3/20) In a small bowl whisk 1-1/2 cups cold milk with 13.9 oz. instant chocolate pudding mix for 2 minutes. Stir in 3/4 cup whipped topping. Stir in 3/4 cup of a package Andres mint candies, chopped. Spoon into 1 chocolate crumb crust. Place 2 cups whipped topping in another bowl. Fold in 1/4 teaspoon mint extract and 2 drops food coloring, if desired. Spread over pudding mixture and top with the remaining candies, if desired. Refrigerate, covered 4 hours or till set.

 

Philly Steak Potatoes (1/2/20)  Scrub and pierce 4 large baking potatoes and cook in the microwave or in oven until tender.  Meanwhile in a large skillet cook 1-1/2 cups pepper strips, green or red, and 1 cup chopped onions, in 1/4 cup of butter over medium heat until tender. Stir in 1 pound sliced roast beef heat through.  Cut an X in the top of each potato, fluff the top of each potato with a fork. Spoon meat mixture into potatoes, sprinkle with 1 cup Colby cheese. Combine 1/4 cup mayonnaise and 3/4 teaspoon prepared horseradish and spoon over top.