Two Peas Cookbook Volume I

Favorite Recipes Submitted by Two Peas Members 

July 2003 

ApPEAtizers 

Hearts of Palm Dip (Nikki)

14 oz. can heart of palm, drained and finely chopped
1 cup shredded Mozzarella
¾ cup mayonnaise
½ cup Parmesan cheese
¼ cup sour cream
2 tsp. Minced green onions

Mix all ingredients and bake in shallow pan at 350° until bubbly. Serve with crackers or toasted
baguette slices.


The Best Cucumber Dip (mlz01)

2 medium cucumbers
11 ounces cream cheese -- softened
3 green onions -- chopped
2 tablespoons fresh parsley -- chopped
1/3 cup mayonnaise
1 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
crackers, bagels, tortillas, etc.

Peel cucumbers. Slice in half lengthwise; remove seeds with spoon. Grate cucumbers.

Squeeze cucumbers by the handful, then place on several layers of paper towels. Cover with
several more layers of paper towels; press hard to squeeze out all moisture.

In bowl combine cream cheese, green onions, parsley, mayonnaise, garlic salt, pepper, and
hot pepper sauce; mix well.

Carefully stir in cucumbers. Add more mayonnaise if needed to get a spreading consistency.

Serving Ideas : --Different uses: Spread for crackers or mini bagels, dip for fresh vegetables,
on thin bread (crusts removed) for party sandwiches (can be frozen for later use), on tortillas
rolled up and sliced thin.

NOTES : --Can be stored in the refrigerator in a covered container 7-10 days.


Rueben Dip (RonnieJay)

1-8oz container sour cream
1-8oz pkg cream cheese
2 cups shredded Swiss cheese
2 cups sauerkraut
8-12oz pkgs Buddig corned beef, chopped
milk as needed
1 pkg cocktail rye bread

Melt cream cheese and sour cream together in skillet or dutch oven. Add Swiss cheese and
continue heating until melted. Add sauerkraut and chopped corned beef. Add milk to reach
desired consistency. Serve with rye bread. (Can omit sauerkraut, if desired)


Tzatziki (Greek yogurt-cucumber dip) (alikw )

Recipe from the New York Cookbook
2 cups plain yogurt (I use non-fat)
1 large cucumber, peeled, seeded, and chopped
1 or 2 cloves garlic, finely chopped
1 or 2 Tbsp. olive oil
1 Tbsp. white wine vinegar
salt and white pepper
vegetables and pita bread for dipping

1. Line a strainer with cheesecloth or a coffee filter and set it over a bowl. Spoon the yogurt
into the filter, cover with plastic wrap and place in the refrigerator overnight so the yogurt can
drain.

2. Place the drained yogurt in a mixing bowl and fold in the rest of the ingredients. Refrigerate
for 1 hour to blend flavors. Serve with veggies, pita bread or crackers.


Artichoke and Spinach Dip (scrapncat)

Half of a 10oz pkg frozen chopped spinach, thawed
Two 13oz cans artichoke hearts, drained and mashed
1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 cups grated Parmesan Cheese
Salt/pepper to taste

Preheat oven to 350 degrees. Drain all water from spinach. Mix all ingredients and bake in a
greased casserole for 30 to 40 minutes. Servewith butter crackers or bagel chips.


Chili Dip (scrappyliz)

2 8oz. Blocks of cream chees e (can be light or fat free)
1 can of chili, no beans (I use Hormel turkey chili)

Combine in sauce pan over medium heat or in a crock pot. Stir occasionally. Serve with tortilla
chips or vegetables.2


Salsa (MommyRedBecca)

6-8 plum tomatoes
1 green bell pepper
1 red bell pepper
1 yellow or orange bell pepper
3 Scallions/green onions
1 Onion

To Taste:
Jalapeno Peppers
Hot Pepper Sauce (Chalula)
Lemon
Lime
Salt
Fresh Ground Pepper
fresh garlic

Chop all veggies coarsely, I actually chop the onions and peppers in a hand chopper, but the
tomatoes get too mushy that way so I chop those by hand.
Mix all ingredients together.
Refrigerate for a couple hours to blend flavors.


Artichoke Dip (mamatogarrett)

2 c. Hellmann’s mayonnaise (light is fine)
1 pkg. Good Seasons Italian dressing mix
1 lg. can artichoke hearts, drained and chopped

Mix all together and let sit over night for flavors to mix. Serve with scoop Fritos.


BLT Dip (Shevy)

1 pound bacon fried crisp & crumbled (cooled)
2 tomatoes, chopped & drained well
1 cup mayo
1 cup sour cream

Mix all ingredients well & chill for at least 2 hours. I serve it in a flat bowl on a bed of chopped
lettuce with melba toast rounds.


Taco Dip (southernhospeatality)

1 can Frito lay bean dip
1 lb. hamburger
16 oz sour cream
1 can pitted black olives
1 envelope taco seasoning
tomato, green onion, cheese and lettuce

Spread bean dip, layer hamburger on top, mix sour cream with seasoning and top with
tomatoes, cheese, etc...


Dill Dip (mommyofangels)

1 pint Mayonnaise
1 pint Sour Cream
1 Tbsp minced onion (more or less to taste)
1 Tbsp dill weed
1 Tbsp Beau-monde seasoning (spice Island)

Mix well and chill, serve with fresh vegetables or chips.


Quick Hummus (spookykennedy)

1 14.5 oz. can of chickpeas/garbanzo beans, drained
2 rounded tsp. of tahini sesame paste
Drizzle of extra-virgin olive oil
½ tsp. crushed red pepper flakes (can omit)
1 tsp. cumin
1 tsp. coriander
1 clove garlic, crushed
coarse salt to taste
½ lemon, juiced

Combine all ingredients in a food processor and blend until smooth. Serve with toasted pita
wedges and cut up veggies.


Crab and Cream Cheese Dip (auntnettoandunclegle)

1 8oz. Pkg. Cream cheese, softened
1 tsp. Lemon juice
1 clove garlic
1 c. crabmeat
1/4 c. light cream
1 ½ tsp. Worcestershire sauce
dash salt and pepper

Beat cream cheese. Gradually add cream. Beat until smooth. Add everything else but crab
eat. Mix in crab meat and chill.


7 Layer Dip (photomom)

Layer in a 9x13 dish: 1 can refried beans, 1/2 lb. taco seasoned meat, guacamole, 1/2 cup of
picante sauce, 8ozs of sour cream, 2 small tomatoes chopped, 3 oz. shredded cheese. Just
get a bag of chips and you'll eat so much it'll feel like a meal!


Bean Dip (March Mom)

1 can refried beans
1/2 cup salsa
3 ounces cream cheese
1/2 cup cheddar cheese
1/2 cup Monterey Jack cheese

Place all in a medium size covered casserole dish and microwave on medium-low for a couple
minutes until heated through and cheese is melted: stirring occasionally.
Serve with tortilla chips.


Layered Shrimp Dip (March Mom)

1 pkg. (3 ounces) cream cheese, softened
6 Tbsp. salsa, divided
1/2 cup cocktail sauce
3 cans (6 ounces each) small shrimp, rinsed and drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
sliced green onions
tortilla chips

Combine cream cheese and 3 Tbsp. salsa; spread into a 9-in. pie plate. Combine cocktail
sauce and remaining salsa; spread over cream cheese. Place shrimp evenly over top.
Sprinkle with olives. Combine cheeses and sprinkle over olives. Top with onions. Chill.
Serve with chips. Sprinkle with olives


Raspberry Fruit Dip (Purplebasketgardener)

½ cup raspberry preserves
1 cup powdered sugar
1 cup sour cream
1 ½ cup whipped topping (Cool Whip)

Blend all ingredients together. Serve with favorite fresh fruits.


Sweet Potato Chips (Bunnee)

1 lb sweet potatoes, peeled and thinly sliced
Cooking oil for deep fat frying
Salt to taste

Soak potatoes in 2 quarts of ice water for 1 hour; drain and pat dry. Heat oil to 375 degrees in
an electric skillet or deep fat fryer. Fry potatoes, seven or eight slices at a time, until golden
brown, 1 - 2 minutes, turning once. Drain on paper towels; sprinkle with salt immediately while
hot. Cool. Yield: 4 - 5 servings.


Cheese Fries Appetizer (redheadjamie)

Source – CopyCat.com version of Outback’s Cheese Fries

1 - 2 lb. bag of Frozen French Fries
1 C. shredded Colby Jack cheese (An excellent suggestion is to use the cheese that is
labeled as "Taco Cheese", cheese for Tacos.)
6 pieces of Bacon, cooked

Divide the fries into half, and use the other half later. Heat oil to 350 degrees. If you do not
have a thermostat, make sure the oil is hot enough, so that when you set a French fry in there
it will cook immediately. If the French fry sinks to the bottom, and barely bubbles, it is not hot
enough. Fry the potatoes in small batches, they are done when they are golden brown, and
float to the top of the skillet. Be sure to drain the potatoes on paper towels. You can keep
them warm in the oven while the other fries are done. When all French fries are done cooking,
and drained place them onto a platter. Salt the French fries if you like, and sprinkle on cheese
and cooked bacon. Pop these back into a warm oven until the cheese begins to melt.


Fried Mozzarella Pockets (Harmony Yotter)

Serves 6

1 package (8 oz) mozzarella cheese
12 slices soft Italian sandwich bread, crusts removed
3 eggs
3 tablespoons milk
1 cup seasoned Italian breadcrumbs
1/3 cup vegetable oil
1/3 cup olive oil
chopped fresh sage plus leaves for garnish

1) Cut mozzarella into 12 chunks. Place each chunk on one half of a bread slice; fold other
half over top. Pres edges together to seal.

2) In a shallow dish, whisk together eggs and milk. Spread breadcrumbs in another shallow
dish. Dip sandwiches in egg mixture, allowing excess egg mixture to drip back into dish.
Dredge sandwiches in the breadcrumbs, turning to coat evenly and thoroughly.

3) In a large heavy skillet, heat vegetable and olive oils over medium-high heat until hot but
not smoking. In batches, fry sandwiches, turning once, until deep golden brown, about 4
minutes per side, and drain on paper towels. Sprinkle with chopped sage and garnish with
sage leaves. Serve immediately.


Chicken Wings (julianmaddie)

3 pounds chicken wings
1/3 cup soy sauce
3 T vinegar
3 T sugar
3 T brown sugar
1 t ginger
2 cloves garlic, crushed

Mix all ingredients (except chicken wings). Put chicken wings in a zippered plastic bag. Pour
marinade over chicken wings. Seal bag and refrigerate overnight. Place wings on a flat pan
and bake for an hour in a 350 oven.


Olive Balls (notsofunamy)

My mom used to make these for her bridge parties when I was little. I made them last year for
an open house and they were a huge hit, because no one had ever had them before.

Jar of green olives
Can of cheese crescent rolls (or plain crescent rolls)

Pinch the edges of the perforations of the crescent rolls together to form2 large rectangles.
Cut them into 1 inch squares, then wrap the dough around an olive. Bake on an ungreased
cookie sheet at 350 for about 10 minutes or until the rolls are browned. Serve warm.


Sweet & Sour Meatballs (MommyRedBecca)

about 2lbs. hamburger
10oz grape jelly
14oz ketchup or c hili sauce
1/2 onion chopped

Make meatballs - I just put in 2 eggs, breadcrumbs salt and pepper. I bake them in the oven
but you can pan fry if you like.

Combine jelly, ketchup and onion in large pan and cook until jelly liquefies. Add meatballs and
heat thru.


Cocktail Meatballs (lisastaltari)

2 lbs. ground beef
2 lbs. ground pork
4 eggs
2 c. cracker crumbs (fine)
1/2 c. Romano cheese (grated)
1 tsp. salt
1/2 tsp. pepper
1/2 tsp crushed red pepper
1 clove garlic(cut fine)
Sprinkle parmesan cheese

Roll into balls and fry. Serve hot or cold.


Pepperoni Bites (kimpreschool)

1 c. Shredded Mozzarella Cheese ¼ c. grated Parmesan cheese
½ c. Chopped Pepperoni ½ c. Pizza Sauce
2 pkg. Refrigerated biscuits 1 tbsp. Milk

Combine Mozzarella cheese, pepperoni, and pizza sauce. Flatten biscuits to 3 in. circles and
place rounded tablespoon of filling in the center of each. Pinch edges together, place seam
side down on baking sheet. Brush with milk and sprinkle with Parmesan cheese. Bake at 350
for 12-15 min.


Home-Made Tomato Bruschetta (GeorgineVJ)

4 large tomatoes, chopped
1 tbsp chopped fresh basil
2 tbsp chopped garlic (fresh or jarred)
½ cup grated parmesan cheese
1 Italian style flatbread (Boboli works well for this)
Olive Oil

Heat oven to 400 degrees F. Mix together the tomatoes, basil, garlic, and cheese. Place
flatbread on a baking sheet or pizza stone and brushgenerously with olive oil. Spread the
tomato mixture on top. Bake for 5-7 minutes, until heated through. Cut into wedges and
serve.


Salmon Pinwheels (alikw)

I’m not sure where I got this recipe, but people love them and can’t believe there is salmon in
them! SUPER EASY!!

1 can salmon
1 ½ cups mayo
½ bunch green onions, chopped
1 cup grated Swiss cheese
3 Tbsp. chopped green olives with pimento
dash of lemon juice
2 packages crescent rolls

1. Mix all the ingredients except rolls.

2. Roll out crescent roll dough in a large rectangle. Pinch the cuts together a little bit.

3. Spread the mixture, roll up and slice.

4. Bake at 400 for 12-15 minutes.


Bacon Roll Ups II (Quarter Cathy)

1 (1 pound) loaf white bread, crusts trimmed
1 (8 ounce) package cream cheese, softened
1 pound sliced bacon, cut in half.

1 Preheat oven to 350 degrees F (175 degrees C).

2 Cut each slice of white bread in half horizontally. Spread with cream cheese. Tightly roll
each piece of bread with half a piece of bacon. The bacon should be on the outside of the bread.
Secure with toothpicks.

3 Arrange roll ups in a single layer on a medium baking dish. Bake in the preheated oven 30
minutes, or until bacon is no longer pink and bread is lightly browned. Serve warm.


Crab Stuffed Mushrooms (lisastaltari)

12 large or 18 medium mushrooms
2 Tbsp. salad oil
1 6-oz pkg. frozen crabmeat, thawed and drained
1 beaten egg
2 Tbsp. mayonnaise
2 Tbsp. chopped onion
1 tsp. lemon juice
2 Tbsp. butter, melted
1/2 c. soft breadcrumbs

Gently rinse mushrooms and pat dry. Remove stems. Brush caps with salad oil and place in
oiled baking dish(save stems for another use) Combine crab, egg, mayonnaise, onion, lemon
juice and 1/4 c. breadcrumbs. Stuff caps with mixture. Combine remaining 1/4 c. crumbs with
melted butter and sprinkle over stuffed caps. Bake at 375 for 15-20 minutes.


Escargot on Mushroom Caps (lisastaltari)

1 c. butter
1/2 bunch shallots
4 large garlic cloves
1 Tbsp. fresh chopped parsley
1/4 c. white wine
2 dozen escargot
1/2 c. bread crumbs (optional)
1 dozen large fresh mushroom caps

Over medium low heat, melt the butter and add pressed shallots, pressed garlic cloves and
chopped parsley, slowly stirring in each separately. Bring just short of boil and add the wine.
Do not allow the wine to boil. Remove from heat and add the escargot.


Veggie Pizza (MommyRedBecca)

1 package crescent rolls
1 8oz package cream cheese
1 1/2 teaspoon mayonnaise
1 pressed garlic clove
1 teaspoon dried dill weed
Salt and pepper to taste
2 cups assorted vegetables (any combination) chopped, such as zucchini, broccoli, green
onions, green or red bell pepper, mushrooms, cucumber, carrots or tomato.

Preheat oven to 375. Unroll crescent roll on a cookie sheet. I roll it just a little bit to get the
ends a little flatter. Bake according to package directions - about 8-10 min or until browned.
Let cool completely.
Combine remaining ingredients except vegetables and mix well. Spread cream cheese
mixture over crust. Top with chopped vegetables.


Bacon Roll-Ups (Quarter Cathy)

6 oz Cream cheese w/chives
1 tb Milk
25 ea Mixed grain sandwich bread
25 ea Bacon cut in halves

Combine milk and cheese. Stir to spreading consistency. Spread about 2 teaspoons on
each side of bread, thin cut in 2 pieces. Roll bread and wrap with bacon. Place on broiler
pan. bake at 350F for 30 minutes or until bacon browns. These freeze well. thaw before
cooking. Yields 50.


Roasted Garlic & Tomato Spread (Jenn Owen)

2 whole head of garlic, unpeeled
1 tablespoon olive oil
3 each plum tomatoes, cut into 4 wedges
¼ teaspoon dried oregano
8 ounces chive and onion sof t cream cheese
¼ teaspoon salt
Preheat oven 425°F

1. Slice off top quarter of each garlic head to expose garlic cloves. (Do not separate cloves).
Place in center of garlic roaster; surround with tomato wedges, drizzle oil over garlic and
tomatoes. Cover cookware and bake for 40-45 minutes or until garlic is soft and golden
brown; cool completely.

2. After garlic has cooled, gently squeeze garlic heads from root end to remove roasted garlic
cloves from skins (this is the messy part), place in bowl. Chop tomatoes, transfer to bowl.
(These 2 steps can be done ahead of time. Just store the roasted garlic in an airtight
container until needed.)

3. Add cream cheese, oregano and salt, mix well.

4. Chill until ready to serve.

SERVING NOTE: This is terrific with French bread sliced thin!


Shrimp Crescents (Quarter Cathy)

1 8oz pkg cream cheese
1 cup finely chopped cooked shrimp
1/3 cup grated parmesan cheese
1 Tbsp. milk
1 egg, beaten
1 tsp. water

Combine shrimp, cream cheese, parmesan cheese and milk; mix well.
Spoon 2 T of mixture onto the middle of separated crescent rolls dough. Roll up as directed
on package and place on baking sheet. Brush rolls with mixture of egg and water and bake at
375 degrees for 12 to 15 minutes or until golden brown. Serve warm.


Grilled English Muffins (yolandau)

3 English muffins
1/2 cup mayonnaise
1 cup shredded cheddar cheese
1/4 cup green olives chopped
1/4 green onions chopped

Open english muffins in half. Mix rest of ingredients and spread over english muffins. Grill in
oven until golden brown.


Wheatsworth Crackers (lisastaltari)

1 c. grated Cheddar Cheese(strong)
1/2 c. mayonnaise
1/2 tsp. salt
1 tsp. or 2 caraway seeds
1 Tbsp. instant minced onions
1 tsp. Worcestershire sauce
1 Tbsp. sesame seeds

Blend cheese with all ingredients and spread on crackers. Arrange on baking sheet. Sprinkle
with paprika. Bake in 400 oven for 5 minutes or until topping melts. (Can put matane shrimp
on crackers)


Broccoli Bites (erikatib)

3 tablespoons prepared Dijon-style mustard
4 tablespoons honey
2 cups broccoli florets
1 cup shredded Cheddar cheese
1 egg
1 cup milk
1/2 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vegetable oil
1/2 cup vegetable oil for frying

Directions

1 To make the sauce: In a small bowl, stir together the mustard and honey. Set aside.

2 Chop florets into small pieces or pulse lightly in food processor. Toss in a mixing bowl with
shredded cheese. Set aside.

3 Beat egg and stir in the milk. Sift flour, baking powder, and salt together and combine them
with the egg and milk mixture, beating well. Beat in 1/2 teaspoon oil as well. Pour mixture over
broccoli and cheese and toss to coat well. 4 In a large skillet or saucepan heat oil to 375 degrees F
Drop broccoli mixture by spoonfuls into 375 degrees F oil and fry until golden brown.

Serve with honey mustard sauce.


Broccoli Corn Muffins (mamatogarrett)

cooking spray
1.5 c. frozen broccoli cuts pieces
1 lg. egg
1/3 c. skim or low fat milk
1/2 c. finely shredded cheddar cheese
1 pkg (8.5 oz) corn muffin mix

Preheat oven to 400. Spray 12 mini muffin tins. Place the broccoli in a glass bowl and
microwave on high for 2 minutes. Break the eggs into a 2 qt bowl and beat with a whisk or a
fork. Add the milk and beat well to blend. Stir in the cheese. Stir in the muffin mix
just until the dry ingredients are moistened. Remove the broccoli from the microwave and
press out all excess water. Finely chop the broccoli and add it to the batter. Mix. Fill the
muffin cups about 2/3 full. Bake in the middle of the oven until the muffins just begin to turn
brown and they are springy to the touch.


Cucumber sandwiches (mamatogarrett)

2 cucumbers, peeled and chopped
1 sm. white onion, grated
1/2 c. slivered almonds, toasted and finely chopped
salt and pepper to taste
mayonnaise - just enough to bind
thin white bread with crusts removed

Drain cucumbers well. Mix with next 4 ingredients. Drain again. Spread
onto bread at the last minute and cut into finger sandwiches.


Sausage Stars (paynegal)

1 pkg. Won Ton Wrappers (50)
1 pkg. Jimmy Dean hot sausage, browned
8 oz. cream cheese
1 c. shredded cheese
1 can chopped olives
1/2 c. ranch dressing

Bake each Won Ton Wrapper in a muffin tin for 5-8 minutes, until slightly
browned. Turn out and cool.

Mix together: sausage, Cream cheese, cheese, olives, and dressing. Spoon 1
teaspoon of filling into each Won Ton shell and bake @ 350 for 10 minutes (or until filling is
melted).


Beef and Cheese Ball (lynnewst001)

2 8 oz. pkg. cream cheese
2 small jars chipped dried beef
1T. Worcestershire sauce
1t. Accent

Chop up dried beef in a blender. Mix cream cheese and 1/2 of beef with Worcestershire
sauce and Accent. Form into a ball. Roll ball in other 1/2 of beef.


Antipasto Squares (MommyRedBecca)

2 pkgs Pillsbury crescent dough
1/4 lb Genoa salami
1/4 lb pepperoni
1/4 lb ham
1/4 lb provolone
1/4 lb Swiss
jar of mancini roasted peppers
3 eggs
3 tblspns Parm cheese

- 9 1/2 x 13 inch pan

- roll out one crescent dough for bottom

- layer meat, cheese, meat, cheese, meat, peppers

- combine eggs and parm cheese

- pour egg and parm cheese over top, leave a little to wash top dough

- roll out one crescent dough on top

- brush on last of egg and cheese mixture

- cook at 350 covered for 20 minutes, uncover at end to brown maybe another 20 (sometimes more)

- let cool before cutting at least to warm


Italian Stuffed Bread (SpongeMom)

Mix together:

1 pkg chopped spinach (thawed & squeezed dry)
1 jar or pkg of sun dried tomatoes (reconstituted if they are not packed in oil, but don't put in
the oil or the liquid)
1 can black olives, chopped
1/2 c. finely chopped pepperoni
2 red peppers, roasted, skinned, seeded & chopped (or you could use a c ouple of jars of
them, drained if you preferred)
2 jars marinated artichoke hearts, drained and chopped)
1 1/2 cups shredded mozzarella cheese
1/2 cup parmesan cheese
1/2 cup blue cheese
2/3 cup pine nuts, toasted

Mix everything together and set aside

Slice the top off a loaf of French bread lengthwise and hollow it out. You want to cut it neatly
and set aside the top because you will need it. Paint the inside with melted butter or olive oil.

Pack the set aside mixture in tightly, (you will probably have some left over), put the lid back
on and wrap it in foil. Just before you are ready to serve it, bake in oven (350) for about 30
minutes. Remove from oven, cool and slice into rounds.

The great thing about this recipe is you can leave out anything you don't like, or add in
anything in keeping with the theme that you do like – or add more or less of something - it
doesn't really matter - all the measurements are approximate. Sometimes I double the spinach
and stuff two loaves of bread, depending on the crowd.

Non-Alcoholic Drinks & Punches 

Root Beer (paynegal)

1 (3 oz.) bottle root beer extract
5 lbs. sugar (9 cups)
5 gallons luke warm water
6 lbs. dry Ice

Stir together extract into sugar; add water. Last add dry Ice.


Brunch Tea (March Mom)

3 qts. water, divided
6 tea bags
3/4 c. lemonade concentrate
3/4 c. orange juice
1 c. sugar

In large kettle, bring 1 qt. water to a boil. Remove from heat; add tea bags.
Steep for 5 minutes. Discard tea bags.
Stir in remaining ingredients and serve over ice.
Makes about 3 quarts.


Easy Sherbet Punch (Harmony Yotter)

Makes 36 (4 oz) servings
2 quarts fruit-flavored sherbet
3 28 oz bottles lemon-lime carbonated beverage, chilled

Spoon in sherbet by tablespoons into a large punch bowl. Slowly pour in chilled lemon-lime
carbonated beverage; stir gently to mix.


Nuclear Waste Punch (Jenn Owen)

12 ounces frozen pink lemonade
2 liters 7-Up®
48 ounces cranberry juice
1 pint rainbow sherbet

1. Combine lemonade, cranberry juice and 7-Up® in punch bowl.
2. Scoop in rainbow sherbet prior to serving.


Slush Punch (mlz01)

4 cups sugar
12 ounces f rozen orange juice concentrate
16 ounces lemonade, frozen concentrate
46 ounces pineapple juice
4 bananas -- smashed
ginger ale

Bring to a boil: 6 cups water and 4 cups sugar.
Add: frozen orange juice, 12 ounce can full of water, frozen lemonade, 16 ounce can full of
water, pineapple juice, and smashed bananas.
Freeze mixture.

Remove from freezer 6-8 hours before serving. Add ginger ale as needed to make punch.


Cocoa Mix (kimpreschool)

8qt. Box powdered milk
1 lb. Box of powdered sugar
1lb. Nestles Quick
6oz. Jar Coffee Mate

Mix together and add 1/3 c. of mix to hot water.
This also makes great Christmas presents.


Hot Chocolate Mix (Katie)

1 pound powdered sugar
1 pound nestle quick powder
25.6 oz powdered milk
1 pound powdered coffee creamer.

Mix all ingredients. Add 1/2 cup of mix to 1 mug of hot water to make hot chocolate!


Citrus Tea Cooler (Quarter Cathy )

3 ts Bags or 1 tbsp loose black tea
1 1/2 c Boiling water
1/2 c Fresh lemon juice
1 Bottle (28 oz) lemon-lime carbonated beverage or gingerale Chilled
3/4 To 1 cup sugar
1 Tray ice cubes
1/2 c Fresh orange juice

Place tea bags or loose tea in bowl. Pour boiling water over tea. Let stand 5 minutes. Remove
bags or strain to remove leaves. Add sugar and stir until all is dissolved. Place ice cubes in 2-
quart serving pitcher. Pour hot tea, lemon and orange juice over tea. Stir briskly several
seconds until mixture is cold. Stir in chilled lemon-lime carbonated beverage. Pour into
glasses and serve at once. Makes 2 qts.


Coconut Coffee Drink (like Starbucks frappucino) (erikatib)

1/2 cup shredded coconut
3/4 cup double strength coffee
1 cup low -fat milk
1/3 cup Hershey's chocolate syrup
3 tablespoons granulated sugar
2 cups ice

Garnish
whipped cream

1. Preheat oven to 300 degrees. Spread shredded coconut on a baking sheet and toast
coconut in the oven. Stir the coconut around every 10 minutes or so for even browning. After
25 to 30 minutes the shredded coconut should be light brown. Cool it off.

2. Make double-strength coffee by brewing with twice the coffee required by your coffee
maker. That should be 2 tablespoons of ground coffee per each cup of coffee. Chill before
using.

3. To make the drinks, combine cold coffee, milk, 1/3 cup of the toasted coconut, 1/3 cup
chocolate syrup, and sugar in a blender. Blend for 15 to 20 seconds to dissolve sugar. Add ice
and blend until ice is crushed and the drink is smooth. Pour drinks into two 16-ounce glasses.

Garnish each drink with whipped cream, a drizzle of chocolate, and a pinch of some of the
remaining toasted coconut. Add a straw to each one


Chocolate Ice Cream So da (Purplebasketgardener)

4 scoops cherry cordial or strawberry ice cream
4T Hershey’s chocolate syrup
1 * cup club soda, chilled

Add 2 scoops of ice cream into 2 tall, chilled glasses. In a separate glass, briskly stir together
chocolate syrup and club s oda. Divide between the 2 glasses; pour over ice cream.

Serves 2


Tangerine Twist Punch (Purplebasketgardener)

64 oz bottle Cranberry and Tangerine Juice
6oz can Pineapple juice
12 oz can lemon-lime soda
1-2 scoops orange sherbet

Combine juices together in large punch bowl; slowly add soda. Add sherbet just before
serving.


Four Berry Smoothie (RonnieJay)

1 ½ c. fat-free milk
½ c. frozen blueberries
½ c. frozen blackberries
½ c. frozen strawberries
½ c. frozen raspberries
2 tbsp. lemonade concentrate
½ tsp. vanilla

Combine all ingredients in blender or food processor. Cover and blend until smooth. Pour into
2 tall glasses.


"Orange Julius" (julianmaddie)

1-6 ounce can of orange juice
1 cup water
1 cup milk
½ cup sugar
1 t vanilla
6-10 ice cubes
Mix in blender, serve!


Summer Slush (Quarter Cathy)

2 c. sugar
3 c. water
1 46 oz can pineapple juice
1 (12 oz.) can frozen orange juice
1 (12 oz.) can frozen lemonade
4 bananas (quite ripe)

Boil sugar and water; cool. Mix with juices, put bananas and some juice in blender or mixer
until bananas are completely mashed.
Fill glasses 1/2 full and fill with 7-Up.

I have frozen the mixture with either rum or vodka (the more you put in the less it will freeze).


Wedding Punch (GeorgineVJ)

1 46 oz. can Hawaiian Punch
1 6 oz. can frozen lemonade
2 64 oz. bottles ginger ale

Combine punch and lemonade in a large punch bowl. Add ginger ale just before serving.
Serve over ice, or place ice ring in the punch bowl. Makes approximately 30-40 servings
(depends on size of punch glasses).


Citrus Punch (lynnewst001)

1 3/4 cup water
3/4 cup sugar
3 cups pineapple juice
3 cups orange juice
1 cup lemon juice
33 oz. ginger ale

Combine water, sugar, pineapple juice, orange juice, lemon juice and ginger ale. Chill and
serve. Makes about 3 quarts.


Banana Shake (yolandau)

2 ripe bananas
1/3 cup lemon juice
1 cup cold water
1 can (14 oz) condensed milk
2 cups ice cubes

Mix all ingredients in a blender. Serve cold.


7UP Punch (auntnettoandunclegle)

1 2 liter bottle seven up
1 ½ Gallon carton of sherbet (flavor of your choice)
Pour 7 up in punch bowl add scoops of sherbet

Enjoy


Company Punch (spookykennedy)

1 12 oz. lemonade concentrate (un-mixed)
1 12 oz. OJ concentrate (un-mixed)
2 c. sugar
16 c. water (or to taste at end)
1 T. almond extract
1 T. vanilla extract
1 2 liter of Sprite

Mix & Add Ice. May need more or less water to taste. Great for a crowd.


Strawberry-Lime Punch (spookykennedy)

1 ½ c. pineapple juice
½ c. OJ
2 T. fresh lime juice
½ c. sugar
1 package (10 oz.) frozen sliced strawberries, thawed
1 bottle (1 liter) lemon lime soda

In a 2 quart pitcher, combine juices and sugar. Stir until dissolved. Stir in strawberries.
Refrigerate until ready to serve. To serve, stir in soda, pour into glasses. Garnish with fruit
slices if desired.

Serves 8


Hot Spiced Cider (redheadjamie)

2 quarts apple cider
1/4 cup packed brown sugar
1/2 teaspoon whole allspice
1 teaspoon whole cloves
1 cinnamon stick
1/4 teaspoon salt
1 pinch ground nutmeg
1 large orange, quartered with peel

Prepare cider using a large automatic coffee maker. Substitute the cider for the water. Place
brown sugar, spices, salt, and orange wedges in coffee basket with filter and brew. Serve hot.



Pina Coladas (Bunnee)

1 can (15 1/2 oz) Coco Lopez cream of coconut
2 cans of pineapple juice

Blend together
Divide mixture in half
to half add 2 shots of dark rum to the other half 2 shots of light rum
add ice and blend......serve over crushed ice


Kristy’s Strawberry Slush(Quarter Cathy)

7 cups water
2 cups sugar
4 tea bags
12 oz. frozen lemonade
20 oz. frozen sliced strawberries, thawed with juice
2 cups tequila


Bring water and sugar to boil; pour over tea bags and let steep until cool. Squeeze tea bags
dry. Stir together tea, lemonade, strawberries and tequila in large bowl. Cover and freeze 8
hours stirring occasionally. When serving, put 2-3 tablespoons of slush in glass and fill with
Sprite.


Sunrise Punch (photomom)

1Qrt of fresh OJ
32ozs canned pineapple juice
2 cups coconut milk, 1
Liter seltzer water
1 pineapple peeled cut into cubes frozen
1 pint strawberries hulled & frozen
1 orange sliced thin
4 cups lite rum.

In a large bowl, add OJ, pineapple juice, coconut milk, seltzer water, rum. Mix well. Add
frozen chunks to keep cold. Garnish with sliced oranges!


Vodka Watermelon (sylvia71)

Ingredients:

1 bottle of vodka (One 1.14 litre bottle)
1 Watermelon (Large)

Instructions:

Cut a hole into the top of the watermelon. Put the vodka into the hole and let it soak in the
watermelon. Cut the top off the watermelon and get ready to be hammered.


Bourbon Slush (notsofunamy)

Large can of frozen Five-Alive
Small can of frozen lemonade
2 cups brewed iced tea (strong)
¾ cup sugar
whiskey (use the five alive can for measuring)
1 can of 7-up
5 to 7 cups of water

Mix together and freeze in a large bowl. Because of the alcohol it will never fully freeze, thus
making an excellent slushy for the summer time!


Punch (sylvia71)

3/4 cup vodka
3/4 cup brandy
1 (6 oz.) can frozen orange juice concentrate
1 (12 oz) can frozen lemonade concentrate
2 (10 oz) jars maraschino cherries
32 oz grape fruit flavor soda
67 oz lemon-lime flavor soda

Mix everything except the lemon-lime soda together well and freeze. It'll take 12-24 hours to
freeze so plan ahead. When you are ready to serve, just take an ice cream scoop and put a
few scoops in a glass and top with the lemon lime soda.


Chocolate Martini (sylvia71)

first you want to prepare your martini glass by drizzling Godiva chocolate
liqueur in it, then freezing it.

1 1/2 shot Godiva liqueur
1 1/2 shot Creme de cacao
1/2 shot Vodka
2 1/2 shots Half-and-half

mix these ingredients in a cocktail shaker with ice. pour into chilled glass


Gluehwein (spiced red wine) (alikw)

Recipe from allrecipes.com
¾ cup and 2 tsp. water
1 orange
10 whole cloves
¾ cup white sugar
1 cinnamon stick
1 (750 ml) bottle red wine

1. Combine water, sugar and cinnamon in saucepan. Bring to boil, then reduce heat and
simmer.

2. Cut the orange in half and squeeze the juice into the simmering water. Push the cloves into
the outside of the orange peel and place in the simmering water. Continue simmering for 30
min.

3. Pour in the wine and heat until steaming but not simmering. Remove the clove-studded
orange halves. Serve hot in glasses that have been pre-heated in warm water.



Sweet and Sour Salad (Jenn Owen)

¼ cup oil
2 tablespoons sugar
2 tablespoons vinegar
2 tablespoons dried parsley
salt
pepper
1 head Romaine lettuce
1 head Boston lettuce
1 can Mandarin oranges, drained
¼ onion, minced
2 stalks celery, chopped
4 ounces sliced almonds
Additional sugar

1. Wash, drain and tear lettuce into a bowl. Add mandarin oranges, celery and onion.
2. Combine oil, vinegar, 2 tablespoons sugar and parsley. Add salt & pepper to taste.
3. Sprinkle additional sugar in the bottom of a sauté pan. Add almonds and on medium heat,
stir until the almonds are sugared. It is important to continually stir so the almonds to not burn.
4. Toss the salad in the dressing and garnish with sugared almonds.


Mandarin Orange Salad (mamatogarrett)

1 head leafy green lettuce, washed and torn
1 small bag slivered almonds
1 can mandarin oranges, drained
1/2 purple onion, sliced
a handful of golden raisins
red wine vinaigrette dressing

Mix all, toss, and serve.


Mixed Greens with Roasted Asparagus and Apple (redheadjamie)

1 tablespoon plus 1/3 cup olive oil
1/4 cup rice vinegar
2 tablespoons honey
1 garlic clove, minced
2 5-ounce packages mixed baby greens
1 Golden Delicious apple, quartered, cored, diced
4 ounces Gruyère cheese, cut into thin ribbons with vegetable peeler

Preheat oven to 400°F. Arrange asparagus in single layer on large baking sheet. Drizzle with 1
tablespoon olive oil and sprinkle with salt and pepper. Toss to coat. Roast 30 minutes, turning
once. Let cool 5 minutes. Meanwhile, whisk remaining 1/3 cup olive oil, vinegar, honey and
garlic in small bowl to blend. Place greens in large bowl. Add vinaigrette to greens and toss to
coat. Mound salad on each of 8 plates. Top with diced apple and cheese, dividing equally.
Arrange asparagus on top.


Asian Chicken Noodle Salad (Scrappyliz)

Via allrecipe.com

1 3oz. pkg. top ramen
2 T melted butter
½ cup sunflower seeds
½ cup pine nuts
* Toss and spread over a cookie sheet. Toast 7 min. at 350 degrees
3 cups lettuce
5 green onions, chopped
2-3 chicken breast, boiled and shredded

* Add toasted mix and toss together

Dressing

½ cub vegetable oil
¼ cup rice wine vinegar
¼ cup sugar
1 T soy sauce
1 T lemon juice
* Blend and toss with salad before serving


Chinese Chicken Wonton Salad (spookykennedy)

3 T. hoisin sauce
2 T. peanut butter
2 T. brown sugar
1 t. grated fresh ginger
3 T rice wine vinegar
1 T sesame oil
1 pound boneless chicken breast
12 wonton wrappers, shredded
4 cups romaine lettuce, torn, washed & dried
2 cups shredded carrots
1 bunch green onions, chopped
¼ cup fresh cilantro

1. To prepare the dressing, which together the hoisin, peanut butter, brown sugar,
ginger, vinegar and sesame oil.

2. Grill or broil the chicken until cooked. Cool and slice.

3. Preheat oven to 350 degrees. Spray a large shallow pan with nonstick spray,
arrange shredded wontons in a single layer and bake for 20 minutes or until golden
brown.

4. In a large bowl combine the chicken, wontons, lettuce, carrots, green onions and
cilantro. Toss with dressing and serve.


Napa cabbage salad (mamatogarrett)

1 or 2 heads of Napa cabbage, chopped
5 or 6 green onions, chopped
1 stick butter
1/2 - 1 tsp. sesame seeds
1 small bag sliced almonds
2 pkg. Ramen noodles, crushed (discard seasoning packet)

Dressing :
1/2 c. oil
1/2 c. sugar
1/4 c. vinegar
2 tsp. soy sauce

Mix in a shaker container. Do not pour on the salad until ready to serve.

Mix the cabbage and onions in a bowl, In a skillet, melt the butter and
toast the almonds, sesame seeds, and ramen noodles until light brown.

Drain on a paper towel. Toss in with the cabbage and onions. Add the
dressing when ready to serve.


Caesar Salad Vinaigrette (lisastaltari)

3 Tbsp. White wine vinegar
1 Tbsp. Dijon Style Mustard
½ cup olive oil
1 tsp. Anchovy paste
1 Tbsp. Drained capers
1 large egg yolk
½ cup freshly grated parmesan cheese

Makes 1 ½ cups

In a small bowl, whisk together the vinegar, mustard, a pinch of salt and the oil in a stream
whisking. Whisk the dressing until it is emulsified. Whisk in the anchovy paste, capers & egg
yolk, whisking the dressing until it is combined well, and whisk in the Parmesan and salt and
pepper to taste. Pour over romaine lettuce. Add bacon bits and croutons.


French Salad Dressing (GeorgineVJ)

½ cup sugar
½ cup white or wine or balsamic vinegar
1 cup vegetable or olive oil
1 cup ketchup (catsup)
1 teaspoon salt
½ teaspoon pepper
½ teaspoon dry mustard
1 medium onion, grated finely
chopped garlic, if desired

Place all ingredients in blender or shaker and blend or shake well. Can be stored for 2-3
weeks in refrigerator. Shake well before each use.


Confetti Coleslaw (Purplebasketgardener)

6 cups shredded green cabbage (1 pound head)
1 cup shredded red cabbage
1 medium carrot shredded
* small red sweet red pepper, cut into thin, bite-size strips
1/3 cup light mayonnaise or salad dressing
2 T lime or lemon juice
1T snipped fresh dill or 1 tsp dried (optional)
1 tsp sugar
1/4 tsp salt & pepper

In large bowl, combine green and red cabbages, carrot and red pepper.
For the dressing, in a small bowl stir the mayonnaise or salad dressing together with the
lime/lemon juice, dill, sugar, salt and pepper.
Pour dressing over cabbage, toss to coat.
Cover and chill for 2-24 hours.

Serves 8-10


Broccoli Slaw (MommyRedBecca)

1 1/2 bags of broccoli slaw
4-6 green onions (scallions) sliced
1 cup salted roasted sunflower seeds or unsalted
1 cup sliced almonds
2 package ramen beef noodles
Combine all except ramen noodles

Dressing -
1/2 cup sugar
1/2 cup oil
1/3 cup vinegar (I use a splash more to taste)
2 flavor packets from ramen noodles

Mix dressing ingredients well. Just before serving mix dressing with other ingredients and add
crushed ramen noodles.


Hot and Sweet Pineapple Slaw (alikw)

From an old Family Circle magazine

1- 16 oz package shredded broccoli slaw mix
½ cup mayonnaise or slaw dressing
2 cups fresh pineapple chunks or one 20-oz can, drained
2 Tbsp. adobo sauce from canned chipolte peppers in adobo sauce (I found this in the
Mexican food section)
2 cups broccoli florets
¼ tsp. salt

1. Rinse and drain shredded broccoli. Dry thoroughly. In a bowl combine shredded broccoli,
pineapple and broccoli florets.

2. In a small bowl stir together mayo, adobo sauce and salt.
Add mayo mixture to broccoli mixture. Toss to coat.

3. Cover and chill 1-4 hour4s. Toss before serving.

** This was even better the next day, after I added more mayo and adobo sauce.


Green Bean, Walnut & Feta Salad (Nikki)

1 cup coarsely chopped walnuts
¾ cup olive oil
¼ cup white wine vinegar
1 tablespoon chopped fresh dill
½ teaspoon minced garlic
¼ teaspoon salt
¼ teaspoon pepper
1 ½ pounds fresh green beans (I would almost double that amount)
1 small purple onion, thinly sliced
1 (4 oz) package crumbled feta cheese

Bake walnuts in a shallow pan at 350 degrees, stirring occasionally, 5 to 10 minutes or until
toasted: set aside. Combine oil and next 5 ingredients; cover and chill. Cut green beans into
thirds, and arrange in a steamer basket over boiling water. Cover and steam 15 minutes or
until green beans are crisp-tender (I usually cook them less as DH likes them very crisp).

Immediately plunge green beans into cold water to stop cooking process; drain and pat dry.

Combine walnuts, beans, onion, and cheese in a large bowl; toss well. Cover and chill. Pour
oil mixture over bean mixture 1 hour before serving; toss just before serving. Yield 6 servings.


BLT Pasta Salad (sixcss)

This is a family favorite, and even thought there is no lettuce in it, they call it my BLT salad

22 oz small shell pasta, cooked and drained
1 pkg bacon, cubed and fried crisp
1 bunch of green onions, sliced part way up the green stalks
1cup cubed cheddar cheese (can grate it also)
1 large tomato, seeded and diced
1-2 cups of Mayonnaise
1-2 tbsp mustard
Salt and pepper to taste.

Mix all ingredients together. Add as much mayo as desired to make
it wetter or dryer as preferred. Chill well before serving


Green Pepper Pasta Salad (paynegal)

1 bag large shell pasta, cooked
2 green peppers, chopped
2 bunches green onions
2 large tomatoes
1 lb. crisp crumbled bacon
1 large (16 oz.) russian or french dressing

Mix and chill. Must chill for four hours before serving.


Pasta Salad (yolandau)

1 pkg. spiral pasta
1 pkg Italian dressing mix
1/4 cup vinegar
1-2 tsp parsley
1/4 cup black olives
1/4 cup parmesan cheese
1/4 cup red and green peppers

Cook noodles according to package. Make dressing. Add olives, peppers
and sprinkle with cheese.


Greek Pasta Salad with Roasted Eggplant (livingood/Paula Gardner)

1 pound penne pasta
3 eggplants, sliced about 1/2 inch thick
1 basket cherry tomatoes, halved
2 cups pitted Kalamata olives
8 ounces feta cheese, crumbled

dressing:
1/2 cup olive oil
juice of 2 lemons
4 garlic cloves, minced

Combine dressing ingredients and set aside.

Place eggplant slices on baking sheet and spray each side with olive oil..

Salt and pepper one side. Cook under the broiler in oven until golden brown on each side. cool
and cut each piece into eight wedges.

Cook pasta, rinse under cold water and drain well.

Combine pasta, eggplant, tomatoes, olives, feta, and dressing.

Tastes great as a cold salad or heated and served as a main dish. This dish is my most
requested recipe. The simple ingredients mingle s o well that everyone who has tried it
absolutely loves it.


Spaghetti Salad (lynnewst001)

1 lb. thin spaghetti
1 (8oz) bottle Italian salad dressing (oil and vinegar)
1 (2 1/3 oz) jar Durkee salad seasoning with cheese
1 large cucumber
2 large tomatoes

Cook, rinse and drain spaghetti. Chop cucumber and tomatoes. Mix all ingredients and
refrigerate.


Roasted Vegetable & Orzo Salad (SpongeMom)

2 Japanese eggplant, large dice*
1 red onion large dice
1-2 garlic cloves, sliced
1 roasted red pepper, peeled, seeded, chopped large dice**
1 roasted yellow pepper, peeled, seeded, chopped large dice
1/3 c. pine nuts, toasted
8-12 oz feta cheese
15-20 basil leaves, rolled and sliced
olive oil, salt and pepper to taste
1/2 pound orzo

Dressing:
juice of two lemons
1/3 c olive oil
salt & pepper to taste

toss the eggplant, onion and garlic with olive oil, salt & pepper – roast until soft and brown at
425 (about 40 min)

Cook orzo until tender. Add the roasted vegetables (including peppers) to the pasta, scraping
all the stuff from the roasting pan into the pasta bowl. Mix together the lemon juice, olive oil
and seasonings and pour over pasta.

Just before serving, add the pine nuts, feta and basil. Stir to combine.

This salad tastes best at room temp, so if you make it ahead of time, let it stand out of the
fridge for an hour or so before serving.

*Japanese eggplant are small, thin, light purple eggplant. They are sweeter than regular
eggplant. I am not a fan of regular eggplant, but I really like Japanese, so I would totally
encourage you to try it. You can use either in this recipe.

**you could just chop the peppers and roast them with the veggies, I just like it better when
they are peeled, so I do it separately. You could also just use red pepper instead of yellow.

Sometimes I make it with roasted asparagus instead of eggplant. I think that summer squash
or zucchini would be good as well.


Potato Salad (Harmony Yotter)

4 potatoes, quarter cut
Lots of mayo
Small squirt of mustard
Salt and pepper
Season Salt
Celery Salt
Garlic Powder
2 – 3 boiled eggs
Paprika

Boil eggs and potatoes, let cool. Cut into squares. Mix everything together adding the
ingredients to your liking.


Potato Salad (March Mom)

2 cup mayonnaise
3 Tbsp. vinegar
2 tsp. sugar
1 tsp. salt
1/2 tsp. pepper
4 pounds potatoes, cooked, peeled and cubed
1 cup thinly sliced celery
4 hard cooked eggs, chopped

1. In a large bowl combine the mayo, vinegar, sugar, salt and pepper.

2. Add potatoes, celery and eggs.

3. Cover and chill to blend flavors.

Add to taste: mustard, sweet pickles, dill pickles, onions bacon bits, etc.

Makes a large bowl.


Blue Cheese Potato Salad (Shevy)

2 lbs new red potatoes, cooked & cubed
3 stalks celery chopped
1 bunch green onions, chopped
8 ounces blue cheese crumbled
1 T Worcester sauce
¼ t garlic salt
1 ½ cups mayo
½ cup sour cream

Put potatoes, celery and onions into a bowl. In a small bowl whisk together worshtershire,
garlic salt, mayo & sour cream, Pour over the vegetables and mix well. Add the crumbled
cheese and mix carefully so as to not break up the cheese further. Chill for 2 hours to let the
Flavors mix.


Taco Salad (mommyofangels)

1/2 head of lettuce washed and dried, torn into bite size pieces
1 bag of shredded cheddar cheese
1 13 oz can of kidney or chili beans
1 large cucumber peeled and chopped
2 medium tomatoes chopped
1 small bottle of Ranch Dressing
1/2 bag of Frito Chili Cheese Fritos

Stir it all together in a large bowl

This is not good as leftovers. Adjust accordingly


Taco Salad (julianmaddie)

1 lb. ground beef
1 lb. cheddar cheese, grated
1 pkg. taco seasoning
1 pkg. Doritos
1 purple onion
1 ½ heads lettuce
3 tomatoes
2 avocados
1 can chili beans
1 bottle Catalina dressing

Brown meat and onion. Add drained beans. Add seasoning and water as recipe
calls. Simmer. Chop up remaining ingredients and mix. Pour meat on top and pour dressing
to taste.


Morningside Inn Chicken Salad (redheadjamie)

2 cups chopped chicken breasts (Grilled is better)
1 cup sliced thin grapes
1/2 cup chopped celery
1/2 cup chopped onions
1/2 cup chopped nuts
1 T chopped parsley
1 t. fresh chopped rosemary
1/2 t. salt and pepper (to taste)
optional: 1 cup of frozen peas (petite size is better)
1/2 cup Mayonnaise, or salad dressing

Combine all ingredients and serve


Crab Salad (mlz01)

1 package shell pasta -- tiny (10-15 ounces)
32 ounces imitation crab
5 hard-boiled eggs
celery
green onions
1 1/4 cups mayonnaise
1 1/4 cups sour cream
1/4 cup sugar

Cook shells as directed. Add crab meat, eggs, desired amount of celery and green onions.
Combine mayonnaise, sour cream, and sugar to taste. Mix and pour over salad. Stir well to
mix.


Hearty Reuben Salad (Bunnee)

This salad is a meal in itself, and is my all time favorite to have anytime! Enj oy!

4 cups torn iceberg lettuce
1 can (16 oz) sauerkraut, rinsed and drained
1 cup cubed Swiss cheese
2 packages (2-1/2 ozs.each) sliced corned beef, chopped (Buddig lunchmeat works fine)
2 TBS chopped fresh parsley
1/4 to 1/2 cup thousand island salad dressing
1/2 cup rye croutons (I make my own if you can't find them pre-made)
4 hard cooked boiled eggs, quartered

In a large salad bowl or shallow platter, toss lettuce, sauerkraut, cheese, corned beef and
parsley. Drizzle with dressing. Garnish with croutons and eggs. Serve immediately.

Yield: 4 servings.


Fabulous Fruit Salad (RonnieJay)

Use any combination of your favorite fruits, such as:
1-2 bananas
2-3 Granny Smith apples
1 small cantaloupe
1 small honeydew
bunch green/red grapes
small can mandarin oranges
pints of blueberries, strawberries, raspberries
2-3 peaches, sliced
2-3 kiwis, sliced
any other fruit of your liking!
1-2 small pkgs vanilla instant pudding
1-2 cans frozen lemonade, defrosted

Mix all fruit in large serving bowl. Pour lemonade over fruit, then sprinkle with pudding. Mix
well & refrigerate overnight.


Snicker salad (mamatogarrett)

6 granny smith apples unpeeled and cut into bite sized pieces
1 bag of fun size Snickers bars, sliced

mix together :
1 box instant vanilla pudding
1 c. milk
1 small container cool whip

Add the mixture to the apples and Snickers. Refrigerate, then enjoy!


Apricot Jell-o Salad (kimpreschool)

1 pkg. Apricot jell-o(6oz.) ½ c. chopped walnuts
2 c. boiling water 4 bananas
1 can crushed pineapple 1 carton whipped topping
1 pkg. (8oz.) cream cheese Additional nuts for garnishment

In a bowl, dissolve gelatin in water. Drain Pineapple and reserve juice. Add Pineapple, nuts,
and banana slices to jell-o. In a pan over low heat combine cream cheese and pineapple juice
until smooth. When the Jell-o is set spread the cream cheese mixture over the top and on top
of that spread the whipped topping. Garnish with more chopped nuts.


Taffy Apple Salad (notsofunamy)

12 apples
6 snickers bars (refrigerated)
large tub cool w hip

Core and dice apples. Chop up snickers in food processor or with a knife.

Mix apples, snickers, and cool whip together. YUMMY!


Watergate Salad (Bunnee)

An Oldie but Goodie!

1 carton (9 oz) cool whip
1 box instant pistachio pudding
1 can (16 oz) crushed pineapple with juice
1 cup miniature marshmallows
1/2 cup nuts (I always used chopped pecans)

Fold dry pudding mix into whipped topping. Add pineapple with juice, marshmallows and nuts.
Refrigerate.


Fruit and Cottage Cheese Salad (auntnettoandunclegle)

1 package Jell-O (flavor your choice)
1 container cottage cheese
1 container cool whip
1 can pineapple
Mix


Champagne Salad (Quarter Cathy)

1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (15 ounce) can crushed
pineapple, drained
1 (16 ounce) container frozen whipped topping, thawed
1 (10 ounce) package frozen strawberries, thawed
3 bananas, diced
¾ cup chopped walnuts

In a large bowl, cream together the cream cheese and
sugar. Fold in the pineapple, whipped topping and
strawberries and mix well. Stir in bananas and walnuts.

Freeze for 4 to 6 hours or overnight. Remove from
freezer 1 to 2 hours before serving. Enjoy!

Hamburger Soup (auntnettoandunclegle)

1 lb. Hamburger
2 large cans of tomatoes and then those 2 cans water
carrots
celery
potatoes
mixed veggies

fry hamburger add other stuff simmer until done.
I also season this with garlic salt and salt and pepper.


Beef Noodle Soup (paynegal)

1 lb. ground beef
1 can (46 oz.) V8 juice
1 envelope onion soup mix
1 pkg. beef ramen noodles
1 pkg. (16 oz.) frozen mixed vegetables

In a large saucepan, cook beef over medium heat until brown. Drain the fat.
Stir in v8 juice, soup mix, contents of seasoning packet, and mixed vegetables. Bring to a boil.
Reduce heat, simmer, uncovered for 6 minutes or until vegetables are tender. Return to a boil;
stir in noodles. Cool for 3 minutes or until noodles are tender.


Taco Soup (Harmony Yotter)

1lb ground beef
1 large chop onion
3 16 oz cans Mexican Chili Beans
1 can corn
1 can chopped tomatoes
15 oz can tomato sauce
1 ½ cup water
4 oz can chopped green chilis
1 pkg taco seasoning
1 pkg dry ranch dressing mix

Brown beef and onion in large pan. Combine all ingredients. Heat until hot. Serve with tortilla
chips, shredded cheese and sour cream.


Taco "Soup" (mamatogarrett)

1 lb. lean ground beef
1 onion chopped
1 can corn
3 cans beans (I used black, red, and kidney - can use any)
1 lg. can diced tomatoes, Mexican flavor
1 sm. can diced tomatoes, Mexican flavor
1 pkg. taco seasoning (can use mild, hot...)
1 pkg. ranch dressing mix

Brown ground beef and sauté onion. Dump in all ingredients and simmer. Its so good!
*I drained and rinsed the beans 'cause I don't like the sliminess that comes with them. I also
drained the corn. It was kind of like a chili. So good, filling, healthy, and not high in fat!


Hamburger Vegetable Soup (lynnewst001)

1 lb. hamburger
1 (26 oz) can tomato soup
1 (14 1/2 oz) can tomatoes
1 lb. pkg frozen vegetables

Brown hamburger and drain. Add tomato soup, tomatoes and frozen
vegetables. Put in crock-pot and cook for 8 hours on low.


30-minute chili (paynegal)

1 lb. ground beef
1 c. onion, chopped
2 (14 1/2 oz.) cans round peeled tomatoes and juice, broke up
1 (8 oz.) can Contadina tomato sauce
1 (15 1/2 oz.) can kidney beans
1 tsp. salt
1/4 tsp. pepper
1-2 tbsp. chili powder
2 tsp. sugar

Brown ground beef with onion in a skillet; drain off fat. Stir in tomatoes
and juice; tomato sauce, kidney beans, salt, pepper, chili powder, and
sugar. Heat to a boil. Reduce heat, simmer for 30 minutes.


Easy Hamburger Minestrone Soup (spookykennedy)

1 lb. ground beef
1 medium onion, chopped
1 clove garlic, crushed
1 c. shredded cabbage
½ cup uncooked elbow macaroni
1 ¼ cup water (may need to add more at end)
2 tsp. beef bouillon granules
1 tsp. Italian seasoning
2 med. Stalks celery, thinly sliced
1 can (28 oz.) crushed tomatoes, undrained
1 can (8 oz.) kidney beans, undrained
1 can (8 oz.) corn, undrained

1. Cook beef, onion & garlic in large pot over medium heat, stirring occasionally, until
beef is browned. Drain.

2. Stir in remaining ingredients. Heat to boiling. Reduce heat to low. Cover & simmer
15 minutes or until macaroni is tender. Add more water if necessary.

Freezes well too!


Clam Chowder (Bunnee)

Super easy, super good!

1 can Cream of Mushroom Soup
1 can Cream of Celery Soup
1 can Cream of Potato Soup
2 cans New England Clam Chowder
Pepper, Parsley (dried), Butter, Milk to taste and desired consistency.
1 can minced clams and juice

In a crock-pot combine all ingredients, cook on low if putting on in the morning for dinner later
that day, or high for a quicker heating up and shorter serving time.


Todd Wilbur’s Top Secret version of Olive Garden’s Pasta e Fagioli Soup (GeorgineVJ)

Serves 8

1 pound ground beef
1 small onion, diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5-ounce cans diced tomatoes
1 15-ounce can red kidney beans (with liquid)
1 15-ounce can great northern beans (with liquid)
1 15-ounce can tomato sauce
1 12-ounce can V-8 juice
1 tablespoon white vinegar
1 1/2 teaspoons salt
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon pepper
1/2 teaspoon thyme
1/2 pound (1/2 pkg.) ditali pasta

1. Brown the ground beef in a large saucepan or pot over medium heat. Drain off most of the
fat.

2. Add onion, carrot, celery and garlic and sauté for 10 minutes.

3. Add remaining ingredients, except pasta, and simmer for 1 hour.

4. About 50 minutes into simmer time, cook the pasta in 1 1/2 to 2 quarts of boiling water over
high heat. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.

5. Add the pasta to the large pot of soup. Simmer for 5-10 minutes and serve.


Pasta E Fagiole (Scrappyliz)

Recipe courtesy Rachael Ray via foodtv.com

2 tablespoons (2 turns around the pan) extra-virgin olive oil
1/8 pound (about 3 slices) pancetta, chopped
2 (4 to 6-inch) sprigs rosemary, left intact
1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact
1 large fresh bay leaf or 2 dried bay leaves
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, chopped
Coarse salt and pepper
2 (15 ounce) cans cannellini beans
1 cup canned tomato sauce or canned crushed tomatoes
2 cups water
1 quart chicken stock
1 1/2 cups ditalini
Grated Parmigiano or Romano, for the table

Crusty bread, for mopping


Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits
lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with
salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high.

Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring
occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will
separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place
pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into
bowls and top with lots of grated cheese. Pass crusty bread for bowl mopping.


Basic Tortellini (RonnieJay)

4 ½ c. chicken broth
1-9oz pkg refrigerated cheese tortellini
1-16oz can white beans, rinsed and drained
1 c. chopped fresh tomato
1/3 c. shredded fresh basil
2 tbsp. Balsamic vinegar
¼ tsp. salt
¼ tsp. pepper
shredded Parmesan cheese

In large saucepan, bring chicken broth to a boil. Add tortellini; cook until tender, about 6
minutes. Stir in the beans, tomatoes, and basil. Reduce heat; simmer for 5 minutes. Add the
vinegar, salt and pepper. Ladle into soup bowls and top with cheese.


Broccoli & Noodle Chowder ( Purplebasketgardener)

1 medium onion, chopped
1 clove garlic, minced
6 T margarine or butter
3 12oz cans low -sodium chicken broth or vegetable broth
2 ½ cups water
2 10oz pkgs frozen chopped broccoli
8 oz pkg medium noodles
16 oz Velveeta cheese
3 cups half & half or milk
Salt & Pepper to taste

In large pan, cook onion and garlic in margarine/butter until tender but not browned. Stir in
broth and water. Bring mixture to a boil. Add broccoli to pan. Cook for 5 minutes. Add noodles
and cook and additional 8-10 minutes. Grate or cut cheese into small cubes. Add cheese, half
and half/milk. Stir over low heat til cheese is completely melted. If a crunchy top is desired,
place mixture in a glass baking dish and broil for 3-5 minutes.

Serves 4


Grandma's Chunky Split Pea Soup (mamatogarrett)

1 pound (~2 c.) dried split peas, rinsed and drained
2 lg. carrots, coarsely chopped (~1.5 c.)
1 med. onion, coarsely chopped (~1 c.)
1/4 tsp. dried thyme
1 bay leaf
8 c. water
2 c. chicken broth
12 oz. cooked ham, cut into chunks (~2.5 c.)
pepper to taste

Put peas, carrots, onion, thyme, and bay leaf in a large pot. Add the water and chicken broth.
Bring to a boil and skim off any foam that rises with a slotted spoon. Reduce heat and simmer
for an hour, uncovered. Add ham and pepper and continue cooking for 30 minutes or until
peas are very tender. Remove from heat, Discard bay leaf and stir soup til smooth.

Yield : ~9 cups

*I like to get a ham bone and toss it in the pot to get the ham. It falls off the bone and you can
cut more off. I think it adds flavor to the soup!


Canadian Pea Soup (lisastaltari)

2 c. dried whole yellow peas
2 quarts cold water
2 onions, chopped
1 or 2 stalks celery, chopped
1 carrot, chopped(optional)
1 ham bone, or 3 or 4 slices, salt pork, chopped
1 or 2 bay leaves (optional)
Salt, pepper
Pinch, thyme (optional)

Place peas in soup pot. Cover with cold water and soak overnight. Next morning, add the
chopped vegetables, ham bones and bay leaf. Bring to a boil, then lower heat, cover and
simmer gently 3 or 4 hours. Stir mixture occasionally add a little boiling water to keep soup at
the right consistency. Remove ham bone and add seasonings. Amount of salt will depend on
saltiness of ham bone.

Note: If soup is to be served at once, it will need no binding. If it is to be chilled and set aside
for later add 2 Tbsp. each well creamed butter and flour smoothed together and stirred into
simmering soup, 10 to 15 min, before removing from heat.


Autumn Chowder (notsofunamy)

6 slices bacon
1 cup onion
3 med. Potatoes
3 carrots
2 stalks celery
12 oz. Cheddar cheese
2 cans corn
1 cup water
2 cubes chicken bouillon
2 tbsp flour
3 cups milk

Chop bacon and fry until crisp and drain all but a small amount of grease. Chop the onion and
sauté with bacon. Add chopped potatoes, chopped carrots, chopped celery, chicken bouillon
and one cup water and cook until potatoes are tender. Check occasionally to make sure it
doesn’t boil dry. Add the corn and milk and allow to cool 2 minutes. Shred the cheddar
cheese and mix with 2 tbsp flour and add to soup. Allow to melt.

Note: cabbage can be substituted for celery.


Chunky Pizza Soup (sylvia71)

1 tb Oil, vegetable
1 Onion, chopped small
1/2 c Mushrooms, sliced
1/4 c Green peppers, slivered
1 c Tomatoes, undrained
1 c Stock, beef
1 c Pepperoni, thin sliced
1/2 ts Basil, dried
1 c Cheese, mozzarella shredded

Preheat oven broiler. Heat oil over medium heat, stir-fry onion, mushroom and green pepper
till soft, not browned. Add tomatoes, stock, pepperoni and basil, cook till heated through. Ladle
soup into ovenproof bowls and sprinkle with cheese. Broil till cheese melts and is bubbly


Wild Rice Soup (julianmaddie)

6 T butter
½ cup flour
2 cups cooked wild rice
½ cup finely shredded carrots
1 cup half and half
1 T minced onion
3 cups chicken broth
1/3 cup diced ham
3 T chopped slivered almonds
½ tsp salt
2 T dry sherry

Melt butter in saucepan, sauté onion until tender. Blend in flour, gradually stir in broth. Cook
over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir one minute.
Stir in wild rice, ham, carrots, almonds, and salt. Simmer about 5 minutes. Blend in half and
half and sherry. Heat to serving temp.


Sweet Potato Bisque (Jenn Owen)

2½ pounds sweet potato, peeled & diced
1 small onion, diced
2 cubes chicken bouillon
4 quarts water
1 stick butter, chopped into pieces
1 quart half-and-half
1 bunch mint leaves, shredded

Optional:
cornstarch
salt
ground white pepper
ground nutmeg
brown sugar

1. Combine sweet potatoes, onion, bouillon & water in a large stockpot and bring to a boil.
Boil until all vegetables are cooked to the point of being slightly overcooked.

2. Once cooked, remove from the heat. With a hand blender, blend the mixture until smooth.

Depending on the consistency you may wish to thicken with a 1-to-1-ratio cornstarch and
water mixture. If so, return to the stove and boil in the cornstarch mixture until the desired
consistency is reached. It should be like a loose mashed potato. When this is accomplished
slowly add in 1 quart of half -and-half and correct the seasonings with white pepper, nutmeg
and if desired brown sugar.

3. Finish with fresh shredded mint leaves.

NOTE: For an elegant presentation, ladle soup into bowls and gently spoon small amounts of
heavy cream into the soup. Drag a toothpick through the cream into the soup to form pretty
swirls.


Vichyssoise (lisastaltari)

2 Tbsp. butter
1/2 c. chopped leeks (white part only)
1/2 tsp. chicken stock base
2/3 c. water
1 10.5-oz can cream of potato soup (condensed)
1 c. half -and-half
1/2 c. milk
chopped chives

In 10-inch skillet over medium heat, in hot butter, cook leeks 5 minutes; add chicken stock
base and water; heat to boiling. Reduce heat to low; cover and simmer 10 min. Stir in
undiluted soup, half-and-half, milk, cover; chill. Just before serving: Blend soup smooth at low
speed. Top with chives.


Vidalia Onion Soup (Bunnee)

4 - 5 large Vidalia or sweet onions, chopped
3 TBS butter or margarine
1/4 tsp pepper
1 TBS all purpose flour
4 cups beef broth
1-1/2 cups water
1 bay leaf
8 slices french bread, toasted
1/2 cup shredded Swiss cheese

In a dutch oven or soup kettle, sauté the onions in butter until lightly browned. Sprinkle with
pepper and flour. Cook and stir for 1 minute. Add the broth, water and bay leaf; simmer for 30
- 40 minutes, stirring occasionally. Discard bay leaf. Ladle into oven proof soup bowls; top
with bread and cheese. Bake at 400 degrees for 10 minutes or until cheese is golden brown.

Yield: 8 servings (2 quarts)


My Family Potato Soup (sixcss)

6-8 lg potatoes peeled and cubed
1 can of chicken broth
2 cans of water
6 oz bacon, cubed
1 bunch of green onions sliced
1 cup half and half
Salt and pepper to taste
Grated cheese

In a large pot, brown bacon until done. Drain the grease. Add the green onions. Cook 1
minute. Add the cubed potatoes, broth and water. Boil until the potatoes are soft. I crush
mine with a potato masher to thicken the soup. Add half and half, and stir. I serve it by
placing about a ¼ c of grated in the bottom of a bowl and I ladle the soup over the top.

You can also sprinkle more bacon bit and fresh green onions over the top if you like


Potato Soup (March Mom)

1/3 c. diced celery
1/3 c. diced carrot
1/4 c. diced onion
2 Tbsp. butter or margarine
2 Tbsp... flour
1 qt. milk
2 chicken bouillon cubes
2 Tbsp. minced fresh parsley
1/2 tsp. salt
1/2 tsp. seasoned salt
1/4 tsp. cayenne pepper
6 medium potatoes, peeled and cooked
Chives, shredded cheese and bacon bits, optional

In a 3-qt. Dutch oven or kettle, sauté celery, carrot and onion in butter until tender.
Stir in flour until smooth. Gradually add milk; cook and stir until thickened and bubbly.
Add bouillon, parsley,salt, seasoned salt and cayenne.
Simmer for 20 minutes, stirring occasionally.
Cube half of the potatoes and mash the other half; add to the soup.
Simmer for 20-25 minutes or until heated through.
Garnish individual servings as desired.

Yield: 8 servings (2 qts.)


Corn Chowder (photomom)

1lb of hot owen's sausage
3 cans Campbell’s potato soup
1 can cream of corn
1 can whole kernel corn-undrained
1 small can of green chilies
1carton half and half (1 pint)

Brown meat and drain. Combine all ingredients and cook over low heat until hot!


Corn Chowder Soup (kimpreschool)

2 slices bacon
2 c. hot water
2 slices onion, chopped
3 tbsp. butter
1 ½ c. diced potatoes
1 c. evaporated milk
2 c. fresh corn cut from the cob
2 ½ tsp. salt
Dash black pepper

Cut bacon into inch lengths into soup pot, add onion and cook until onion is soft and bacon
crispy. Add potatoes, corn, and water and cook until potatoes are tender. Add butter, milk, and
seasonings. Serve hot.


Faith’s Hot and Sour Soup (alikw)

from Jane Brody’s Good Food Gourmet
4 cups chicken broth
2 medium carrots, peeled and thinly sliced
2 ribs celery, thinly sliced
1 large garlic clove, peeled and grated
1 tsp. grated gingerroot
½ tsp. paprika
1/8 tsp. red pepper flakes (or more!)
2 fresh plum tomatoes, cored
½ pound imitation crabmeat, cut into ½-inch slices (or substitute 1 cup cooked chicken, cut
into bite-sized pieces)
1 cup sliced mushrooms
1 Tbsp. chopped mint leaves
1 Tbsp. chopped cilantro
2 Tbsp. fresh lemon juice (or more to taste)

1. In a large saucepan, combine broth, carrots, celery, garlic, gingerroot, paprika and pepper
flakes. Bring the ingredients to a boil, reduce heat to medium, and cook the mixture for 5
minutes or until the carrots are tender-crisp.

2. Quarter the tomatoes lengthwise, then cut the wedges in half crosswise. Add them to the
soup along with the remaining ingredients. Simmer for 3 minutes or until the mushrooms and
tomatoes are heated through.


Italian Tomato Soup (Quarter Cathy)

This soup is served at a local museum tea room. It has become so popular
that it has become a signature dish and by popular demand is on the menu every
day. It is very rich and filling. The restaurant serves this soup with a
basket of warm dill rolls or their "cup and a half" is a cup of this soup and
1/2 a chicken salad sandwich on dill bread. A great combination of flavors!

1 small onion, chopped finely
1/2 cup butter
12 oz. cream cheese
1 quart half and half
1 (26 oz.) can condensed tomato soup
1 quart stewed tomatoes (cut tomatoes into small pieces)
1 Tbsp. garlic powder
2 Tbsp. basil, dry

In soup pot, sauté onion in butter. Add cream cheese and melt (you may want
to blend it with the half and half for a smooth consistency). Add all ingredients to soup pot and
heat over low heat, watching so it doesn't stick to the pan.


Cream of Tomato Soup (mommyofangels)

4 T (1/2 stick) unsalted butter
2 onions (thinly sliced)
1 Carrot, peeled and chopped
6 cloves garlic, coarsely chopped
2 cans (35 oz each) plum tomatoes with the juice
8 fresh basil leaves, slivered
pinch of sugar
salt and pepper to taste
4 Cups chicken stock
1/2 tsp allspice
2 Cups heavy or whipping cream

1. melt butter in lg soup pot. add onions, carrots, and garlic. Cook over medium heat
until vegetables are wilted, ,10 minutes

2. puree the tomatoes with their juices, basil, sugar, salt, and pepper, cook for 5
minutes. Then add stock and allspice, slow ly bring to a boil. reduce the heat and
cover partially and simmer for 50 minutes.

3. puree the soup, in batches, in a blender. Return to pot, add cream, adjust the
seasonings and heat through.

8 to 10 portions


Tomato Dill Soup (mamtogarrett)

1/2 c. butter or margarine
1 c. finely chopped onion
1 c. finely chopped celery
1 c. finely chopped carrots
2 tsp. minced garlic
1 tsp. basil
1 tsp. thyme
1 tsp. tarragon (optional)
1/2 c. all purpose flour
3 c. chicken broth
1 can (35 oz) tomatoes with liquid, chopped
2 1/2c. tomato juice
1 c. heavy or whipping cream
1 tsp. sugar
fresh chopped dill for serving

Melt butter. Add the carrots, celery, and onion. Cook over medium-high heat until softened,
about 8-10 minutes. Stir in garlic, basil, and thyme. (and tarragon if you wish) Cook 1 minute.
Stir in flour and cook 4-5 minutes, stirring occasionally. Add the chicken broth, tomatoes,
and tomato juice. Bring to a boil. Reduce heat and simmer 10 minutes. Stir in the cream and
sugar. Cook for about 5 minutes, until heated through. Just before serving, stir in some
chopped fresh dill or put dill on top of soup in bowls.


Tortilla Soup (yolandau)

6 to 8 tomatoes
1 onion chopped
2 garlic cloves finely chopped
1 (8 oz) can tomato sauce
1 Tbsp. cilantro minced
2 qt. chicken broth
grated cheese
tortilla strips

Slice tomatoes into bite-size and fry until crisp. Drain on toweling. Sauté onion, garlic, and add
tomato sauce to fry pan and mix well. Add minced cilantro. Prepare chicken broth and add
fried tomatoes and onion mixture. Simmer for 30 min. Add cheese and tortilla chips
before serving.


Chicken Soup (mlz01)

1 pound boneless chicken -- breasts
1/4 head cabbage
1/2 onion
3 carrots
3 celery stalks
1 zucchini
1 yellow squash
chicken bouillon cubes

Boil chicken in water until cooked thoroughly. Take chicken out and shred into small pieces.
Add bouillon cubes to taste. Cut up and add vegetables in the following order: cabbage,
onion, carrots, celery, zucchini, squash. Cook until vegetables are tender.
Add more water if needed. Add chicken and salt and pepper to taste.

NOTES : --This soup can be frozen.


Chicken Enchiladas soup (sixcss)

My family likes me to fry up part of the corn tortillas and salt them like chips for a garnish on
the soup

3 dozen corn tortillas
1 lg onion diced fine
2 cloves garlic crushed
2 tbsp canola oil
2 sm cans of chopped green chilies
2 cans of beef broth
2 cans of chicken broth
2 cans of cream of chicken soup
4 cups of cubed, cooked chicken
3 cups of water
2 tbsp steak sauce
2 tsp Worcestershire sauce
2 tsp cumin
2 tsp chili powder
¼ tsp pepper
Grated cheddar cheese

Cut the tortillas into 1” strips. Set half aside and fry the other half until crisp. Salt and set
aside. In a large pot, Sautee the onion and garlic in the oil, Stir in the uncooked tortilla shells
and the spices. Cook 1 minute. Add all of the remaining ingredients, except for the cheese.

Bring to a boil, Reduce the heat and let simmer about 30 mins.


Wild Rice Soup with Chicken (Shevy)

½ lb cooked bacon, crumbled
½ lb cooked chicken, cut into bite-sized pieces
½ cup uncooked wild rice
1 onion, chopped
1 leek chopped
2 large carrots, chopped
2 cans cream of potato soup
1 pint milk
1 pint half & half
½ lb Velveeta cheese

Cook rice according to package directions & set aside. In soup pot, cook vegetables in 1 T
butter until soft & set aside. Over low heat add soup to soup pot, stirring in milk & half & half.
When that mixture is warm add the rice, chicken & veggies. Cube the Velveeta and add to the
soup, stirring often so the bottom does not burn. When the Velveeta is melted, the soup is
done. Serve in bowls with crumbled bacon on top. You can substitute celery for the leek and
more milk for the half and half if desired.


Grilled Chicken Soup (redheadjamie)

1 T. vegetable oil
3 boneless skinless chicken breast halves cut into bite size pieces
1 c. sliced carrots
1/3 c. frozen green peas
4 c. chicken broth
1 c. chopped celery
½ red onion chopped
½ c. chopped fresh mushrooms
1 c. uncooked egg noodles

1 Heat oil in a medium skillet over medium high heat. Fry chicken pieces in the oil until slightly
browned and the juices run clear. Remove from the pan and drain on a paper towel.

2 In a large saucepan or Dutch oven, heat chicken broth over medium heat. Add the carrots,
peas, celery, onion and mushrooms. Bring to a boil, then reduce heat and let simmer for 20 to
25 minutes. Add the noodles and cook for 10 more minutes or until noodles are al dente



Lemon Garlic Chicken (mommyofangels)

1 tsp dried oregano
1/2 tsp seasoned salt
1/4 tsp pepper
2 pounds chicken breasts halves, skinned and rinsed
2 Tbsp butter
1/4 C water
3 Tbsp lemon juice
2 garlic cloves, minced
1 tsp chicken bouillon granules
1 tsp minced fresh parsley

1. Combine oregano, salt, and pepper. Rub all of the mixture on the chicken. Brown
chicken in butter in skillet. Transfer to slow cooker.

2. Place water, lemon juice, garlic and bouillon in skillet and bring to a boil. loosening
brown bits from pan, and pour over chicken.

3. Cover and cook low 4-5 hours.

4. Add parsley and Baste. Cover and cook min. until chicken is tender.

5. Serve over rice or egg noodles.


Zesty Chicken (yolandau)

6 pieces of chicken
2 cans of diced tomatoes with chilies
1/2 cup peanut butter

Put ingredients in crock pot and cook 4-6 hrs on fast,8-10 hrs.on low.


Crock -pot Italian Chicken with Cream Sauce (Quarter Cathy)

4 boneless chicken breast halves
2 envelopes Good Seasons Italian Dressing
1/2 cup water
1 (8 oz) pkg. cream cheese, softened
1 can (10 1/2 oz.) condensed cream of chicken soup.
1 can (4 oz.) mushrooms, drained
8 oz. frozen broccoli cuts
16 oz. linguini, cooked and drained

Cut chicken in pieces and place in the crock-pot. Mix the salad dressing mix
with the water and pour over the chicken. Cover and cook on low for about 3
hours. In a small mixing bowl, beat the cream cheese and soup until blended.
Stir in the mushrooms and pour the mixture over the chicken. Add broccoli cuts
and cook for about 1 more hour. Serve over the cooked pasta.


Cheesy Crock Pot Chicken (Harmony Yotter)

6 chicken breasts
Salt and pepper, to taste
Garlic powder, to taste
2 cans condensed cream of chicken soup
1 can condensed cheddar cheese soup

Sprinkle salt, pepper, and garlic powder on chicken. Mix undiluted soup and pour over
chicken in the crock pot. Cook on low all day (6-8 hours)
.

Sweet & Tangy Chicken (spookykennedy)

2 (18 ounce) bottles barbeque sauce
1 (15 ounce) can pineapple chunks
1 green bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
8 boneless, skinless chicken
breast halves

1 In a large bowl, mix together barbecue sauce, pineapple
with juice, green bell pepper, onion, and garlic.

2 Arrange 4 of the chicken breasts in the bottom of a
slow cooker. Pour half or the barbecue sauce over the
chicken. Place remaining chicken in slow cooker, and pour
remaining sauce over the top.

3 Cover, and cook on Low for 8 to 9 hours.


Chicken Stew (Shevy)

2 lbs chicken breasts
1 lb carrots
4 stalks celery
1 clove garlic
1 large onion
1 small bag frozen peas
1 lbs potatoes
4 cans chicken broth
water
chicken bouillon or paste flavoring.
flour

Chop the carrots, celery and onions & set aside. Mince garlic. In a frying pan, put 1 T oil, add
garlic and ¼ of the chopped onion. Put chicken breasts in and fry until completely cooked.
Put chicken aside to cool. Turn heat to medium low and add one can chicken broth. Scrape
Up all the brown bits from the bottom of the pan and stir into the broth. Add the pan mixture to
the crock pot. Add the remaining cans of broth. Pull apart the chicken into bite sized pieces
and add to the broth. Use the water & bouillon to make enough broth to come ¾ of the way up
the side of the pot. Add seasoning to taste (I add 1 t of oregano, 1 T parsley flakes, salt and
pepper). Let this simmer at medium-high heat for at least 2 hours and up to 6. 2 hours before
serving time, add the celery, the carrots, the potatoes and the rest of the onion. 1 hours
before serving time add the frozen peas. Serve with warm bread!


Crock Pot Chicken and Rice Casserole (redheadjamie)

4 large chicken breasts
1 small can cream of chicken soup
1 small can cream of celery soup
1 small can cream of mushroom soup
1/2 c. diced celery
1 c. Minute rice

Mix the 3 cans of soup and rice in the crock pot
Place the chicken on top of the mixture.
Add the diced celery
Cook for 3 hours on high or 4 hours on low.


Stew (auntnettoandunclegle)

1 lb. Stew meat
carrots
potatoes
celery
and 1 can tomato soup and half that can water
salt and pepper to taste

Pour everything into crock-pot put soup and water over top and cook
I thicken mine with a little flour


Italian Beef (notsofunamy)

1 beef roast
1 envelope onion soup mix
1 envelope Good Seasons Italian Dressing mix
1 cup water

Put all into crock-pot, cook on low all day. With 2 forks, shred beef and serve on Italian rolls or
over mashed potatoes. YUM!


Crock -pot Lasagna (Scrappyliz)

¾ pound Italian Sausage
½ cup chopped onion
2 cans (15 oz each) Italian style tomato sauce
2 teaspoons basil leaves
½ teaspoon salt
3 cups shredded mozzarella cheese
15 oz. part-skim ricotta cheese
1 cup graded parmesan cheese
12 uncooked noodles

* Cook sausage and onion in skillet until sausage is no longer pink, drain. Stir it tomato sauce,
basil and salt.

* Mix 2 cups of mozzarella cheese and the ricotta and parmesan cheeses.

* Layer in this order:

¼ sausage mixture, 4 noodles (broken to fit), ½ cheese mixture, ¼ sausage mixture, 4
noodles, remaining cheese mixture, ¼ sausage mixture, remaining noodles, remaining
sausage mixture

* Cover and cook on low 6-8 hours, or until noodles are tender.

* Top with remaining mozzarella cheese, cover and let stand 10minuters, or until cheese is
melted.


Chili (kimpreschool)

1 lb. Hamburger meat
2 tbsp. Chili powder
2 cans light kidney beans

Cook hamburger, drain. Add kidney beans and chili powder. Cook in crock pot all day on low.


Slow Cooker Nachos (Purplebasketgardener)

1 lb hamburger, browned & drained
1 lb Colby or cheddar cheese, shredded
1 T chili powder
2 t Worcestershire sauce (optional)
14 * oz can chopped tomatoes
3-4 jalapeno peppers, seeded & sliced

Mix all ingredients in a slow cooker, blending to combine. Cook on high for one hour; reduce
heat to low for two hours. Serve with tortilla chips.


Italian Beef (RonnieJay)

1-3lb. boneless beef sirloin tip roast, cut in half
½ c. water
4 oz can diced green chilies
1 envelope Italian salad dressing mix
12-5inch crusty rolls

Place beef in crock-pot. In small bowl, combine water, chilies and dressing mix; pour over
beef. Cook on low for 8-10 hours until meat is tender. Remove beef and shred with 2 forks.
Serve on rolls topped with pepper topping.

Pepper Topping
1 medium onion, chopped
2 tsp. minced garlic
1 tbsp. olive or canola oil
1 sweet red pepper, julienned
1 green pepper, julienned
1 bay leaf
½ tsp. salt
¼ tsp. pepper
1 tbsp. sugar

Sauté onion and garlic in oil until tender. Add peppers, bay leaf, salt and pepper. Cook and stir
until peppers are tender, about 10 minutes. Add sugar, cover and simmer for 10-15 minutes.
Discard bay leaf. Serve on top of sandwiches.


Crock -pot Chili (mlz01)

1 1/2 pounds ground beef
3 medium onions -- chopped
4 cans stewed tomatoes -- undrained, Mexican style (14 1/2 ounces each)
2 cans kidney beans -- (15 ounces each)
2 cans black beans -- (15 ounces each)
2 cloves garlic -- crushed
4 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon salt
1/2 teaspoon ground cloves
tortilla chips
shredded cheddar cheese

In pan, brown ground beef and onions. Drain. Put the beef mixture and all ingredients into
crock-pot.

Cook on high 4 hours or low 8 hours.

Serving Ideas : --Top with crushed tortilla chips and shredded cheddar cheese.

NOTES : --To make less spicy use regular stewed tomatoes and less chili powder.


Taco Soup (spookykennedy)

My friend gave me this recipe and it’s one of my new favorites because you “dump” everything
in, and then later on it is just delicious!

1 pound hamburger
2 cans Ranch style beans
1 can corn
2 cans diced, stewed tomatoes
1 can Ro-Tel
1 package dry ranch seasoning mix
1 package dry taco seasoning

Put all ingredients in the crock pot on low for 7 hours. Serve with chips, sour cream and
cheese.


Machacha Beef (sylvia71)

1 ½ lb chuck roast
1 large onion, sliced
4 oz. can green chilis
2 beef bouillon cubes
½ tsp. Garlic powder
1 tsp. Seasoning salt
½ tsp. Pepper
1 can of cola
1 Cup salsa

Combine all ingredients EXCEPT SALSA in crock-pot, Cover and cook on low until beef is
tender. Drain and reserve liquid Shred beef using 2 forks to pull apart. Combine beef and
salsa and enough liquid to make desired consistency

Use filling for burritos, tacos, quesadillas, or chalupas


Crock -pot Beef Stroganoff (lisastaltari)

3 lbs. beef round steak, 1/2 inch thick
1/2 c.flour
2 tsp. salt
1/8 tsp. pepper
1/2 tsp dry mustard
2 medium onions, thinly sliced and separated into rings
8 oz mushrooms(added at the end of the cooking time)
1 can (10 1/2 oz) condensed beef broth
1/4 c. red wine (optional)
1 1/2 c. sour cream
1/4 c. flour
Hot buttered noodles or fluffy rice
3 Tbsp. fresh minced parsley

Trim all excess fat from steak and cut meat into 3 inch strips about 1/2 inch wide. Combine 1/2
c. flour , salt, pepper and dry mustard; toss with steak strips to coat thoroughly. Place coated
steak strips in Crock-Pot; stir in onion rings. Add beef broth and wine; stir well. Cover and cook
on Low setting for 8 to 10 hours. About 1-2 hours before you are done, add the mushrooms. If
using canned mushrooms you can throw them in at the beginning.

Before serving, combine sour cream with 1/4 c. flour; stir into Crock pot. Serve Stroganoff over
hot buttered noodles, garnish with parsley.

Number Of Servings: 8 servings

Preparation Time: 20 minutes


“Pulled Pork” – Southern Barbeque Style (GeorgineVJ)

2 small to medium (2-3 pounds total) Hormel Pre-packaged Pork Tenderloins
2 bottles of your favorite sweet barbeque sauce
What ever else you like thrown in – chopped onions, garlic, green peppers, etc.

Pour one bottle of barbeque sauce in the crock pot. Place the tenderloins in the crock pot,
curving them around the outside edges (where the heating element is). Place the “throw -in”
items in the middle. Add the second bottle of barbeque sauce. Turn crock pot to HIGH for a
Couple hours, then to low for at least 6-8 additional. The longer you cook it, the better it
tastes. The sauce will have a little bit of caramelized sugars in it. I usually cook mine about
12 hours total. To serve, break the pork apart with a large spoon – it should be so tender as to
fall apart if you stir the whole thing. Serve on fresh toasted Kaiser rolls or however you like to
eat barbeque pork (rice, potatoes, grilled veggies, on bread…)

Serves 6-8.


Moist Poultry Dressing (March Mom)

4 celery ribs, chopped
2 medium onions, chopped
1/4 c. minced fresh parsley
3/4 c. butter or margarine
1-1/2 pounds day -old bread, crusts removed and cubed (about 13 cups)
1-1/2 tsp. salt
1/2 tsp. rubbed sage
1 tsp. poultry seasoning
1 tsp. dried thyme
1/2 tsp. pepper
2 eggs
1 can (14-1/2 ounces) chicken broth

Sauté celery, onion and parsley in butter until tender. In a large bowl, toss the bread cubes
with salt, poultry seasoning, thyme and pepper. Add the veggie mixture. Combine eggs and
broth; add to bread mixture and toss.

Transfer to a slow cooker. (No need to greasecrock) Cover and cook on low for 4 to 5 hours
or until a meat thermometer reads 160 degrees.

Yield: 12-16 servings

*This is a great way to free up the oven for large holiday meals.*




Broccoli Casserole (momtogarrett)

1 jar cheese whiz
1/2 c. chopped onion
1 can cream of chicken or mushroom soup
2 c. white rice, cooked
1 small package frozen broccoli pieces
2 T. butter

Sauté onion in the butter. Prepare broccoli according to the package directions. Mix onion,
soup, cheese whiz, rice, and broccoli in a casserole dish. Bake at 375 until it is brown and
bubbly.

*You can add a topping of crushed Ritz or cheese-its*


Broccoli Casserole (GeorgineVJ)

2 tbsp butter, melted
2 tbsp flour
1 3 oz. package of cream cheese, sof tened
¼ cup crumbled bleu cheese
1 cup milk
2 10 oz. packages frozen chopped broccoli, cooked & drained
1/3 cup crushed Ritz crackers (approximately 10 crackers)

Preheat oven to 350 degrees F. In a saucepan, blend the first four ingredients. Add milk,
cook, and stir constantly until it boils. Stir in the cooked broccoli, then pour the mixture into a
well greased 1 ½ quart casserole. Top with the cracker crumbs, and bake for 30 minutes, until
heated through and crackers are golden and sauce is bubbly.


Fran’s Spinach Soufflé (alikw)

This recipe is from my good friend’s Mom.

2 packages frozen chopped spinach
3 eggs
1 cup mayo
1 can condensed cream of mushroom soup
1 cup grated cheddar cheese

1. Defrost spinach (use microwave in a pinch). Squeeze and squeeze and squeeze the water
out. (This is important!)

2. Mix mayo, soup and eggs. Add cheese and spinach.

3. Spoon into a greased 2 quart casserole.

Bake at 325° for 1 hour


Corn Casserole (mamatogarrett)

3/4 of a 10 oz. bag of frozen yellow corn
1 small carton of whipping cream
3 eggs
1 Tbsp. sugar
dash of salt

Place all ingredients in a blender. (I reserve some of the corn so that there will be some bigger
pieces) Blend, then pour into a greased casserole dish. Bake at 350 for 1 hour.


Green Bean Bundles (Katie)

3 cans whole green beans
1 pound bacon

sauce..
1 cup real butter melted
1 cup brown sugar
1/2 tsp garlic salt
hickory salt to taste

Take about 10-12 green beans and form in bundle. Wrap 1/2 slice raw bacon around bundle
and secure with toothpick. Lay in 9x13 pan. Fill pan with bundles. Mix sauce ingredients in
pan on stove until boiling. Remove from heat and pour over bundles. Bake in oven at 350 for
30 minutes.

These are sooo delicious.. I promise your guests will ask you if they can lick the pan!


Sweet Potato Casserole (mommyofangels)

3 Large sweet potatoes
1/4 C sugar
1/3 tsp vanilla
2 eggs beaten
2 sticks of butter (yes 2 sticks!)
1 tsp cinnamon
3/4 C brown sugar
1/3 C flour
1 C pecans
pinch of salt
1 stick of butter, melted, divided

1. Heat oven to 350. Butter a 1 and 1/2 qt baking dish. Cook sweet potatoes in Microwave for
15 minutes, don't forget to poke holes in potatoes. Remove skins and mash.

2. In a small bowl mix sugar, vanilla, eggs, butter and cinnamon. Add sugar mixture to
potatoes. Mix well , put into baking dish.

3. In a mixing bowl combine flour, brown sugar, pecans, salt and half the melted butter. Mix
well and sprinkle on potatoes. Drizzle remaining butter over topping.

4. Bake 30 to 40 minutes


Asparagus Casserole (mamatogarrett)

2 c. crushed Ritz
5 oz. grated cheddar cheese
1 lg. can asparagus
1/2 c. chopped almonds
1/4 c. melted butter
1 can cr. of mushroom soup

Mix cheese and cracker crumbs. Add asparagus liquid to the soup and blend. Layer crumbs
and cheese on the bottom of a greased casserole. Next add a layer of asparagus, sprinkle
nuts over the top, then the soup. Repeat the layers ending with the crumbs and cheese. Top
with butter. Bake at 350 for 20-30 minutes.


Philly Mashed Potatoes (Quarter Cathy)

4 potatoes, chopped
1 (8 ounce) package cream cheese, softened
1 small onion, finely chopped
2 eggs, beaten
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 (6 ounce) can
French-fried onions, crushed

1 Preheat oven to 300 degrees F (150 degrees C).

2 Bring a large pot of salted water to a boil. Add
potatoes and cook until tender but still firm, about 15
minutes. Drain and mash.

3 In a large mixing bowl combine mashed potatoes, cream
cheese, onion, eggs, flour, salt and pepper. Using an electric
mixer, beat on medium speed for several minutes. Spoon
mixture into a 1 1/2 quart casserole dish and top with crushed
fried onions.

4 Bake in preheated oven for 30 to 35 minutes.


Scalloped Tomato Casserole (Purplebasketgardener)

3 ½ cups fresh tomatoes, peeled and chopped
1 cup onion, chopped
½ cup cheese-flavored cracker crumbs
½ tsp salt
8 oz sour cream
1 * cup seasoned croutons
1 T butter, melted

Layer half of each of tomatoes, onions, cracker crumbs, sale in buttered 1 * quart casserole
dish. Repeat layers. Bake 20 minutes at 325*. Remove from oven, spread sour cream on top.

Sprinkle with croutons. Drizzled melted butter over top of croutons. Bake for 10 more minutes.

Serves 6


Sweet Tomato Kraut (Purplebasketgardener)

5 slices bacon, cut into small pieces
3/4 cup onion, chopped
1 cup brown sugar
3 * cups sauerkraut
2 * cups tomatoes, peeled, seeded and chopped

In a skillet, cook bacon and onion together until bacon is crisp. Mix in remaining ingredients.
Place in a buttered casserole dish. Cover and bake for 45 - 60 minutes at 350*.


Squash Casserole (scrapncat)

1 large onion, chopped
4 tbs. butter
3 cups cooked squash, drained, with all water squeezed out
1 cup crushed Ritz crackers, plus additional for topping
1/2 cup sour cream
salt/pepper to taste
1 cup grated cheddar cheese

Preheat oven to 350 degrees. Sauté' onion in butter for 5 minutes. Remove from pan and mix
all ingredients together. Pour into buttered casserole dish and top wi th cracker crumbs. Bake
for 25-30 minutes.


Tater Tot Casserole (sylvia71)

1-1 1/2 lbs. ground beef
2-3 cans cream soup (I use Campbell's Healthy Request... mushroom,
chicken, celery...whatever you want. I usually use at least 2 different
kinds.)
1 pkg. frozen mixed vegetables
1 pkg. tater tots (you can use the mini tater tots by Ore-Ida)
Milk

Brown ground beef. Drain off fat. Add soup and as much of the frozen veggies as you want.
Mix well. Add several handfuls of the tater tots & mix well. Add milk to thin if necessary. Put
into casserole dish and top with more tater tots. Bake in 350F oven at least 30 minutes (until
bubbling).


Lima Bean Casserole (Harmony Yotter)

1 large can lima beans
*save half the water/juice
1 cup graded cheddar cheese
*divided by half
1 Tblsp butter or margarine
1 cup Cheese It crackers (crushed)
¼ tsp onion powder
¼ tsp pepper
½ cup mayo

Drain beans reserving ½ the liquid (as mentioned above). Put beans, liquid, onion powder,
pepper, mayo, and ½ cup cheese into greased dish. Stir to mix well. Dot with butter. Sprinkle
remaining ½ cup cheese on top. Spread crushed crackers over all. Bake 30 to 40 minutes in
300 degree oven.


Wild Rice Hot Dish(julianmaddie)

1 cup cooked wild rice
½ pound browned sausage (like Jimmy Dean sausage)
1 can mushrooms with juice
2 small cans of chicken and rice soup

Mix together in greased casserole dish. Cover and bake for 1 hour.


Baked Ziti (photomom)

1lb. dry ziti pasta
1 small onion chopped
1lb. ground meat
2-26oz cans of spaghetti sauce
6oz provolone cheese sliced
1 1/2 cups of sour cream
6 oz mozzarella cheese

Cook pasta to pkg directions, brown meat & onion, drain. Add spaghetti sauce and simmer for
about 10 min. Preheat oven to 350, spray 9x13 dish with non-stick spray.

Layer as follows: 1/2 of ziti pasta, provolone cheese, sour cream, 1/2 sauce mix, remaining
ziti, mozzarella cheese, remaining sauce mix, top with more mozzarella. Bake for 30 min.


Baked Ziti for a Crowd (southernhospeatality)

-recipe is easily adjusted and easy-

1 box ziti
2lb ground beef
2C shredded mozzarella
2C shredded cheddar
2 large jars of sauce

Mix cooked ziti, hamburger, sauce in large kettle.
Put 3-4 C in pan, add 1/2C each cheeses. Layer like this until full.
Bake covered 1 hour at 350 degrees.


Mom's Shell Casserole (mamatogarrett)

1/2 lb. ground beef
1 lb. mushrooms, sliced
2 onions, chopped
1 large green pepper, diced
2 cans tomato soup
1/2 lb. shell shaped noodles (or other small pasta)
1/2 lb. sharp cheddar cheese

Brown ground beef and veggies. Boil the noodles. Mix all together (use1/2 of the cheese)
and place in a casserole dish. Top with the rest of the cheese. (I always use more than 1/2
pound) Bake at 350 for about 30 minutes, till hot and bubbly. This is a great casserole to
freeze!


Glorious Macaroni (lynnewst001)

1 (8oz) pkg. seashell macaroni
1/4 c. chopped onion
1 (2oz) jar diced pimiento, drained
1 T. butter or margarine
2 cups (8oz) shredded Cheddar cheese
1 (10 3/4 oz) can cream of mushroom soup
1/2 cup mayonnaise
1 (2 1/2 oz) jar sliced mushrooms, drained

Cook macaroni according to pkg. directions; drain.
Sauté onion and pimiento in butter until onion is crisp-tender.
Combine macaroni, onion mixture, and remaining ingredients; mix
well. Spoon into a lightly greased 2-quart casserole. Bake at 350 degrees
for 30 minutes.


Chicken Cashew Noodle Dish (lisastaltari)

2 c. chicken(cooked and cubed)
2 cans cream of mushroom soup
1/2 c. water
2 c. toasted Chinese noodles
7 oz cashew nuts
2 c. cubed celery
1 c. cubed or finely chopped onions
1 c. green pepper

Empty soup into ovenproof dish. Add water; stir until smooth. Add chicken, celery, onion,
green pepper, cashews and one c. of noodles. Stir lightly. Sprinkle other cup of noodles over
top. Bake 1 hour at 350.


Easy Crock -pot Chicken(mamatogarrett)

chicken tenderloins (can be frozen) - enough to feed your family
1 pkg. dry Lipton onion soup mix
2 cans cream of soups - your choice

Cook on low all day and serve over rice. We like to add onions and mushrooms. )


Chicken Zesta (Katie)

6 chicken breasts, boiled and diced,
1/2 cup chopped bell pepper
1/2 cup chopped onion
1 can cream of chicken soup
1 large can evaporated milk
1 jar chopped pimento
1 tsp celery salt
2 cups cooked rice
2 cups chopped fresh mushrooms
1 cup grated sharp cheddar cheese

Sauté in one stick margarine the chicken, peppers, and onion. Add all
of the other ingredients except for the cheese. Mix well and pour into 9 x 13
baking dish. Cover with cheese. Bake for 35 minutes at 350.

Makes 6 servings


Erikatib’s Favorite Casserole (erikatib)

1 1/2 cups crushed tortilla chips
1 pound shredded cooked chicken meat (from a small roasted chicken)
1 can (15 1/2 ounces) garbanzo beans, drained
1 can (15 1/2 ounces) kidney beans, drained
1 can (15 1/4 ounces) corn kernels, drained
1 can (8 ounces) tomato sauce
1 cup prepared salsa
1 cup chopped red onion
1 green bell pepper, cut into 1/4-inch dice
1/4 cup chopped fresh cilantro leaves
1 tablespoon minced garlic
Salt and freshly ground black pepper, to taste
6 ounces grated Monterey Jack cheese
6 ounces grated sharp Cheddar cheese

Garnishes:
2 cups diced (1/4-inch) ripe tomatoes
1 cup sour cream
1/2 cup chopped fresh cilantro leaves


1. Preheat oven to 350°F. Grease a 13x9-inch baking dish, then scatter the crushed tortilla
chips evenly on the bottom.

2. Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic,
salt and pepper in a bowl. Place half the mixture evenly in the baking dish. Combine the
cheeses, then sprinkle half over the mixture.

3. Cover with the remaining half of the chicken-and-bean mixture and sprinkle the remaining
cheese over the top.

4. Bake for 30 minutes. Let stand for 5 minutes before serving. Serve the garnishes in bowls,
so guests can top their portions with diced tomatoes, sour cream and a sprinkle of cilantro.


Mexican Chicken Casserole (alikw)

1 ¼ cups hot water
1- 6 oz package chicken flavored stuffing
¾ salsa (whatever degree of spice you like)
6 boneless, skinless chicken breast halves
1 Tbsp. margarine
½ cup shredded Monterey Jack or cheddar cheese

1. Heat oven to 350°.

2. Stir water, ¼ cup salsa, margarine and stuffing seasoning packet in a 2 qt. baking pan.

3. Stir in stuffing crumbs to moisten.

4. Arrange chicken over stuffing. Pour remaining salsa over chicken.

5. Loosely cover pan with foil. Bake for 35-45 minutes.

6. Sprinkle with cheese and recover until melted. Fluff stuffing with fork before serving.


Mexi-Chicken Casserole (redheadjamie)

1 large onion, chopped
1 Tbsp. vegetable oil
3 medium tomatoes, chopped
2 C. chopped cooked chicken
1/2 C. ready-to-serve broth
2 tsp. chili powder
1 tsp. salt
1 tsp. dried oregano
1 tsp. ground cumin
6 corn tortillas, cut into fourths and divided
1 C. shredded sharp c heddar cheese

Cooked chopped onion, in oil in a Dutch oven over medium heat, stirring constantly until
tender; add tomato and next 6 ingredients. Bring chicken mixture to a boil; reduce heat and
simmer five minutes.

Layer half of each of chicken mixture, tortillas, and cheese in a lightly greased 11x7 inch
baking dish. Repeat procedure with remaining chicken mixture. Cover with foil and bake at
350 degrees for 25 minutes. Uncover and sprinkle with remaining cheese and bake for 5
additional minutes.


Viva La Chicken Tortilla Casserole (Scrappyliz)

4-5 chicken breasts, boiled and shredded/chunked, save broth
1 dozen corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 small can green chilis
1 onion, chopped and sautéed
1 lb. jack cheese, grated
1 cup milk

* Combine soups, chilis, milk and onion

* Heat and simmer for 10 minutes

* Layer in 9x13 pan:
½ the tortillas(sprinkle a little broth over), ½ the chicken, 1/3 cheese, ½ sauce, remaining
tortillas, remaining chicken, 1/3 cheese, remaining sauce, remaining cheese.

* Bake uncovered 1 hour at 350 degrees

*Freezes well before baking, make a double batch!


Chicken Abodo (paynegal)

1 (2-3) whole chicken cut into pieces
1/4 c. apple cider vinegar
1/4 c. soy sauce
black pepper to taste
3 tbsp. Olive oil for frying
1 clove garlic, crushed
2 bay leaves

Marinate:
Place chicken into a large bowl that can be covered with a lid or plastic wrap. Pour vinegar
and soy sauce over chicken and season with black pepper to taste. Toss to coat, making sure
chicken pieces are covered with marinade. Cover bowl and refrigerate to marinate for 30
minutes.

Heat oil in a large skillet over medium heat and brown garlic (DO NOT BURN GARLIC!!) after
browning garlic remove it from oil. Place marinated chicken pieces in hot oil. Pour remaining
marinade over all and add bay leaves. Reduce heat to low and cook chicken pieces for about
15 minutes on each side. The marinade will reduce to make a nice gravy. When
chicken is cooked thorough (juice runs clear), serve immediately.


Chicken Tortilla Casserole (spookykennedy)

¼ cup butter
1 green pepper, chopped
1 onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
2 cans Ro-tel (we use mild)
2 cups cooked, cubed chicken
12 corn tortillas, torn into bite-size pieces
2 cups shredded cheddar cheese

Preheat oven to 325 degrees. In large saucepan, in melted butter, cook pepper and onion
until tender, about 5 minutes. Add soups, Ro-tel and chicken, stirring until well blended. In a
large casserole dish, alternately layer tortillas, soup mixture and cheese, repeating for 3
layers. Bake 40 minutes or until hot and bubbly. Freezes well too!


Sinfully Good Chicken(notsofunamy)

1 lb. chicken breasts, cooked and shredded (I boil mine)
1 can cream of chicken soup
1 can cream of mushroom soup
8 oz. sour cream
onion powder to taste
1 box of Stove Top stuffing, prepared as directed.

In a greased casserole, layer the bottom with the shredded chicken. Combine the soups, sour
cream and onion powder, pour over chicken. Final layer is the prepared stove top stuffing.
Bake at 350 for about 45 minutes.


Chicken Pot Pie (Bunnee)

This casserole can be prepared ahead of time and refrigerated to be baked later in the day or
evening. This crust is heavenly and so simple.

1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
1 can (5 oz) evaporated milk (I add a little more for extra creamy texture)
1/4 cup minced fresh parsley or 1 TBS dried parsley flakes
1/2 tsp dried thyme
3 cups cubed cooked chicken
1 package (10 oz) frozen mixed vegetables, thawed
1/4 tsp salt
1/4 tsp pepper

CRUST
3/4 cup instant mashed potato flakes
3/4 cup all purpose flour
1/4 cup grated Parmesan cheese
1/3 cup butter or margarine
1/4 cup ice water
Half-and-half cream

In a bowl, combine the first four ingredients. Stir in chicken, vegetable, salt and pepper. Spoon
into a greased 7x11x2" baking dish. For crust, combine potato flakes, flour and Parmesan in a
bowl; cut in butter until crumbly. Add water, 1 TBS at a time, tossing lightly with a fork until the
dough forms a ball. On a lightly floured surface, roll the dough to fit baking dish. Cut vents in
crust, using a small shaped cookie cutter if desired. Place over filling; flute edges. Brush
pastry with cream. Bake at 400 degrees for 25 - 30 minutes or until golden brown. If
necessary, cover edges of crust with foil to prevent over browning. Yield: 6 servings.


Chicken and Rice (kimpreschool)

1 c. Rice 4 chicken breasts
1 can cream of mushroom soup Shredded Cheese to taste
1 can cream of celery soup

Boil chicken breast until cooked through. Wash rice and put the 2 cans of soup with the rice
mixture. Pour into dish. Put chicken breasts on top of rice and bake for 1 hour at 450. In the
last 15 min. sprinkle cheese over it and return to oven to brown.


Creamed Chicken & Biscuits (RonnieJay)

4 c. chopped cooked chicken
1 can cream chicken soup
1 cup sour cream
½ cup milk
1 can VegAll
1 ½ cups shredded cheddar cheese, divided
6 frozen biscuits, thawed

Mix chicken, soup, sour cream, milk and VegAll in large bowl. Transfer to 13x9 greased baking
dish. Bake at 350 for 15 mins. Sprinkle baked layer with 1 cup cheese and arrange biscuits in
single layer over top. Sprinkle with remaining cheese. Bake for 20 additional minutes, until
biscuits are golden brown.


Chicken Divan (mlz01)

2 heads broccoli
6 chicken breasts -- boneless
1/2 onion
1 cup rice
2 cups mayonnaise
2 cans cream of mushroom soup -- 10 3/4 ounces each
2 cups cheddar cheese

Preheat oven to 350 degrees.
Steam broccoli and boil chicken until done. Pull chicken apart into small pieces. Cook rice
according to package directions. Spray 9x13" pan with non-stick cooking spray. Layer bottom
of pan with chicken and add salt. Then layer broccoli. Cut up onion into small pieces and layer
on top of broccoli. Then layer 1/2-1 cup cooked rice. Mix mayonnaise and mushroom soup
and layer on top of rice. Sprinkle 1-2 cups cheese on top. Cook until warmed through--about
20 minutes.

NOTES : --Option--add a layer of mushrooms.

--Can make ahead and keep in the refrigerator.

--If make 2 extra chicken breasts you can make a pan of chicken and noodles to go with it.

--If you use chicken on the bone--use about 6 breasts.


Turkey Enchiladas (lisastaltari)

2 Tbsp. vegetable oil
1 large yellow onion, chopped
1 clove garlic, minced (I always had 2)
8 flour tortillas, 8 inches in diameter
1 pound ground turkey
1 can(4 ounces) green chilies, drained and chopped(wash your hands after handling the
chilies)
1 can (10 oz) enchilada sauce (I use double this to make it extra moist)
1 1/2 Tbsp. chili powder
1 tsp. ground cumin (I use 1 Tbsp of this)
1/4 tsp. salt
1/2 tsp. ground red pepper (cayenne)(optional)
1 cup shredded Monterey Jack cheese (I used sharp Cheddar and usually add 2 cups)
1 c. sour cream or plain low -fat yogurt (optional)

1. Preheat the oven to 325 F. Heat the oil in a 12 inch skillet over moderate heat for 1 minute.
Add the onion and garlic and sauté, stirring occasionally, until soft--5 minutes

2. Wrap the tortillas in foil and heat in the oven for 15 minutes. Meanwhile, add the turkey to
the skillet and sauté, breaking up the clumps, until no longer pink--10 minutes. Stir in the
chilies, 1/2 cup (or more) of the enchilada sauce, chili powder, cumin, salt and red pepper if
desired. Bring to a boil an cook, uncovered for 5 minutes.

3. Remove the tortillas from the oven. When cool enough to handle, place a tortilla on a sheet
of wax paper and spoon 1/2 cup of the turkey mixture of top, leaving a 1 inch border around.
Roll the tortilla up tightly, being careful not to let the filling leak out at the edges. Place seam
side down in a greased medium size baking dish. Repeat with the remaining tortillas and
filing.

4 Pour the remaining enchilada sauce over the tortillas and sprinkle with the cheese. Bake,
uncovered, for 30 minutes or until the sauce is bubbling and cheese has melted. Serve the
sour cream on the side if desired

Number Of Servings: Serves 4---But this is for very hungry people---could easily serve 8 (one
enchilada per person)


Beef Casserole (Jenn Owen)

1 pound lean beef, cubed
2-3 cups red wine
1 cup water
1 small onion, peeled & quartered
4 large carrots, peeled & quartered
4 medium potatoes, peeled & quartered
1 cube beef bouillon
½ tablespoon Gravy Master
1 tablespoon Wondra Gravy Flour
½ tablespoon water
Preheat oven 325°F

1. Put beef and onion in large casserole dish and cover with red wine and cold water. Bake in
oven for 3 hours.

2. Add carrots and potatoes for one hour before serving.

3. Add bouillon cube 30 minutes before serving.

4. Mix Gravy Master with flour, diluting with a little water if necessary, add to casserole; cook
for 20 minutes.


Ham Cheese and Rice Casserole (auntnettoandunclegle)

2 cups chopped ham
2 cups minute rice
2 cups cheese
1 package broccoli (cooked)
2 cans cream of mushroom soup
1 can milk
½ Tblsp. Worsteshire sauce

Mix and poor into casserole dish cover and cook for an hour on 350

Yield: 6 servings


Enchilada Casserole (RonnieJay)

1 lb. Hamburger/ground turkey
15oz. can ranch style beans (pinto beans)
2 cans diced black olives
1 can enchilada sauce
2 cans Ro-tel tomatoes
2 cans Spanish rice
1 bag Nacho Doritos, crushed (fun for children to do)
1 lb. cheddar cheese, grated

Brown hamburger in skillet; drain. Combine beans, olives, enchilada sauce, tomatoes, rice,
and Doritos in 13x9 casserole dish sprayed with cooking spray. Add hamburger and mix.
Smother with cheese. Bake at 375 degrees until the cheese is melted.


Triple Seafood Casserole (MommyRedBecca)

1 lb unpeeled medium-size f resh shrimp (I used cooked)
1 cup dry white wine
1 TBL chopped fresh parsley (I used dry but not a whole tablespoon)
1 TBL butter or margarine
1 tsp salt
1 medium onion, thinly slice (I used shallot)
1 lb fresh bay scallops
3 TBL butter or margarine
3 TBL all-purpose flour
1 cup half -and-half
1/2 cup (2 oz) shredded swiss cheese (I used sliced from the deli and it melted fine)
2 tsp lemon juice
1/8 tsp pepper
1/2 lb fresh crabmeat or crab-flavored seafood product, flaked (I used canned, drained)
1 (4 1/2 oz) can sliced mushrooms, drained
1 cup homemade soft breadcrumbs (I didn't use homemade)
1/4 cup grated Parmesan cheese (I used shredded and it didn't melt at all!)

1. Peel and devein shrimp. Combine wine and next 4 ingredients in a large Dutch oven; bring
to a boil. Add shrimp and scallops. Cook 3-5 minutes or until shrimp turn pink, stirring often.
Drain, reserving 2/3 cup cooking liquid.

2. Melt 3 tablespoons butter in Dutch oven over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly. Gradually add half -and-half; cook over medium heat,
stirring constantly, until thickened and bubbly. Stir in swiss cheese. Gradually stir in reserved
cooking liquid, lemon juice, and pepper. Stir in shrimp mixture, crabmeat, and mushrooms.

3. Spoon mixture in a lightly greased 11x7-inch baking dish. Cover and bake at 350 degrees
for 40 minutes or bubbly. Combine breadcrumbs and parmesan cheese; sprinkle over
casserole. Bake uncovered, 5 more minutes. Let stand 10 minutes before serving.

Yield: 6 servings


Hot Pineapple Casserole (Nikki)

3 cans pineapple tidbits
½ cup sugar
½ cup flour
½ cup grated cheddar cheese
20 crushed Ritz crackers
1 stick butter or margarine

Pre-heat oven to 350°, spray Pam in 9x12 casserole dish. Add pineapple to dish and sprinkle
sugar and flour overtop. Stir pineapple mixture, and then sprinkle with cheese and Ritz. Dot
with pieces of the butter overtop. Cook until brown, at least 30 minutes.


French Toast Soufflé

10 c. (1 in) cubed sturdy white bread (about 16 slices)
cooking spray
1 (8 oz)block cream cheese, softened
8 lg. eggs
1 1/2 c. 2% milk
2/3 c. half and half
1/2 c. maple syrup
1/2 tsp. vanilla extract
2 T. powdered sugar for sprinkling over top
extra maple syrup for serving

Place bread cubes in a 13x9 baking dish coated with cooking spray. Beat cream cheese at
medium speed of mixer until smooth. Add eggs, one at a time, mixing well after each addition.
Add milk, half and half, maple syrup, and vanilla extract. Mix until smooth. Pour cream
cheese mixture over the bread, cover, and refrigerate over night. Preheat oven to 375.
Remove bread mixture from the refrigerator and let stand on the counter for 30 minutes. Bake
for 50 minutes or until set. Sprinkle the souffléw ith powdered sugar and serve with warm
maple syrup.



Pasta with Asparagus and Herbs (julianmaddie)

1 lb. pasta
1 bunch asparagus
3 T butter
1 T chopped fresh parsley
1 T chopped fresh basil
1 ¼ cup heavy cream
salt and pepper
½ cup freshly grated Parmesan cheese

Cook pasta. Drain and return to pan. While pasta is cooking, cut asparagus spears into short
pieces. Heat butter in medium pan. Add asparagus and stir over medium heat for 2 minutes,
or until just tender. Add chopped parsley and basil, cream, salt, and pepper. Cook for 2 min.
Add parmesan to pan and stir well. When mixed through, add to warm pasta in pan and toss
gently to distribute ingredients. Serve.


Spring Peas Risotto (30 minutes start to finish) (Purplebasketgardener)

1 medium onion, chopped (* cup)
2 cloves garlic, minced
2T olive oil
1 cup uncooked Arborio rice
2 14-ounce cans of vegetable broth
1 cup frozen tiny peas
1/4 cup shredded carrot
2 cups fresh spinach
1/4 c grated parmesan cheese
1 T snipped fresh thyme

In large saucepan, cook onion and garlic in hot oil over medium heat until onion is tender. Add
the uncooked rice. Cook and stir about 5 minutes or until rice is golden.

Meanwhile, in medium saucepan bring broth to boiling; reduce heat to medium and simmer.
Add 1 cup of the broth to the rice mixture in the saucepan, stirring constantly until liquid is
absorbed.

Add another cop of the broth to the rice mixture, stirring constantly until liquid is absorbed. Add
another 1 cup broth, * cup at a time, stirring cons tantly until broth has been absorbed (18-20
minutes total).

Stir in remaining * cup broth, peas and carrot. Cook and stir until the rice is slightly creamy and
just tender. Stir in the spinach, parmesan cheese, and thyme. Heat through. Serve
immediately.

Serves 4


5-Minute Marinara Sauce (spookykennedy)

2 T. olive oil
3 cloves garlic, crushed
1 (32 oz) can chunky crushed tomatoes
salt & pepper
1 t. Italian seasoning
Fresh parsley (or dried if you don’t have fresh)

Add oil to saucepan over medium heat. Add garlic. Once cooked, add tomatoes. Season
with spices. Cook 5 minutes.
Toss with your favorite pasta! Delicious and fresh tasting.


Manicotti Mayhem (Harmony Yotter)

Shaped pasta of your choice
15 oz Ricotta cheese
½ package of mozzarella cheese, more or less as you prefer
½ package of cheddar cheese, more or less as you prefer
Pasta sauce, your choice

Boil desired amount of pasta for 10 minutes. Drain. Add cheeses and pasta sauce. Mix well.


Spanish Rice (Nikki)

1 lb. Ground beef or turkey
1 green pepper, chopped
1 medium onion, chopped
1 15 oz. can Hunts tomato sauce
1 cup Minute Rice
Chili powder or other desired spices optional

Brown meat in large skillet, add chopped pepper and onion and cook about 5 minutes. Mix in
tomato sauce, and then add rice. Stir well and cook covered 6-7 minutes. I never add spices
but chili powder does add a nice kick. Serve with cornbread from a box and pre-bagged salad

= EASY!


Peanut Butter Noodles (sylvi71)

8 oz Pasta, linguine (1 package)
3 ts Peanut butter
1/2 ts Salt
2 tb Soy sauce
1 tb Sesame oil
1 ts Sugar
1/2 ts Vinegar, white wine
2 Garlic cloves, minced
1 ts Onion, grated or minced

Cook linguine according to package instructions in boiling water; drain.
In large bowl, mix all the remaining ingredients together. Add linguine to sauce and toss to
coat well. Refrigerate. good to pack for kid's lunches


Balsamic Glazed Chicken (mamatogarrett)

6 boneless, skinless chicken breasts
1 T. vegetable oil
1/2 tsp. pepper
3 garlic cloves, chopped
1 1/2 T. tomato paste
1/2 c. chicken stock
2/3 c. balsamic vinegar
1 T. honey
4 T. green onion tops, thinly sliced

In a large frying pan, head oil over medium heat. Add chicken and cook, turning and sprinkling
pepper equally on each side of the chicken, about 10 minutes or until slightly brown on all
sides. Remove chicken from the pan. Drain off any excess oil. Add garlic and sauté for 2
minutes. Stir in tomato paste and slowly add chicken stock, scraping to dissolve any
Bits clinging to the bottom of the pan. Increase head to medium-high; add vinegar and honey
and rapidly boil for 3 minutes to reduce the liquid to 1 cup. Return chicken to the pan; reduce
heat to medium, Cook, turning, about 30 minutes or until liquid thickens and becomes a dark
mahogany glaze.

Serves 6


Chicken Casserole (GeorgineVJ)

1 cup long grain rice, uncooked
4-6 chicken leg quarters or breast halves
1 can cream of mushroom soup (condensed, not ready -to-eat)
1 cup chopped celery
1 can chopped mushrooms, if desired
1 pkg. French onion soup mix
2 cups water
salt and pepper

Preheat oven to 350 degrees F. Place rice in the bottom of a medium casserole dish. Place
the chicken Combine the rest of the ingredients together, and pour over the chicken pieces
and rice. Cover with foil or casserole lid, and bake for 1.5 – 2 hours (test chicken for
doneness by piercing and checking to make sure juices run clear). Remove cover for last 20
minutes of cooking to thicken sauce.


Lemon Chicken (SpongeMom)

3 chicken breasts
1 bunch of broccoli, cut into spears
12 large mushrooms, quartered
juice of 1-2 lemons
1 can cream of mushroom soup

Put chicken, broccoli and mushrooms in casserole dish. Mix together
Lemon juice and soup and pour over chicken. Bake at 325 until chicken is
Cooked through. (I often throw the chicken breasts in the oven frozen)
Serve with egg noodles.


Chicken Salad (Quarter Cathy)

4 cups cooked chicken, diced 6 boiled eggs, diced
6 sweet pickles, diced 1 cup Miracle Whip
1 cup celery finely chopped 1 cup diced apple
1/2 cup onion, finely chopped Salt & pepper to taste
1/2 cup chopped pecans, optional


Boil chicken until done. Dice enough chicken to make 4 cups. Stir in pickles, celery, onion,
apple, & pecans. Add Miracle Whip & mix well. Add salt & pepper to taste. Stir in eggs until
well mixed. You may use sweet pickle relish in place of sweet pickles.


Chicken Squares (Shevy)

1 can crescent rolls
1 3 oz package cream cheese, softened
¼ cup shredded parmesan cheese
2 cups cooked chicken, shredded
1 T chopped herbs (I use chives & rosemary)
2 T milk
1 T butter, melted
¾ cup crushed croutons or bread crumbs

Heat oven to 350. In bowl, combine, cheese, creamed cheese, chicken, herbs and milk well.
Roll out crescents. Seal 2 into rectangles to make 4 rectangles. Put ¼ mixture in the middle
of each rectangle. Pull up the corners of each rectangle and seal. Brush with butter & top
with crushed croutons. Bake on greased backing sheet for 25-30 minutes, or until warm
& brown.


Raspberry Chicken (erikatib)

2 tablespoons Grill Mates® Roasted Garlic Montreal Chicken Seasoning
1/2 cup water
1/3 cup white wine vinegar
2 teaspoons cornstarch
1/2 cup raspberry preserves
2 pounds boneless chicken breasts

Directions:

1. In a small saucepan, blend first 4 ingredients until cornstarch is completely dissolved. Bring
to a boil, stirring constantly over medium heat until mixture thickens (about 4 minutes). Add
preserves; stir until melted. Remove saucepan from burner and allow mixture to cool
completely.

2. Place chicken in a self closing plastic bag. Reserve 1/3 cup marinade; pour
remaining marinade over chicken; close bag and turn to coat. Refrigerate 30 minutes.

3. Remove chicken from marinade. Place on grill over medium heat. Grill 10-12 minutes or until
done, turning occasionally and basting with reserved marinade.


Redheadjamie’s Easy Chicken Recipe (redheadjamie)

4 chicken breasts
1 bottle of Kraft Zesty Italian Dressing

Using fork, poke holes throughout chicken. Pour Zesty Italian Dressing over the chicken
Cover and marinate at least 15 minutes but up to 24 hours in refrigerator. Place on George
Foreman grill for approximately 5 minutes per breast or until done OR Place in over for
approximately 20 minutes total or until done


10 Minute Chicken (photomom)

*takes only 10 min to prepare

1 lrg can of chicken breast or several pieces of already cooked chicken
1 cup of cooked rice
1/2 cup onion finely chopped
1 can cream of chicken soup
1 can of cheddar cheese soup
salt-pepper to taste
grated cheese

Mix all ingredients together in a baking dish, top w ith grated cheese.
Bake at 350 for 20 minutes or until hot.

Very easy, very yummy!


Apricot Chicken (Bunnee)

6 skinless, boneless chicken breast halves
1 1/2 (1 oz) pack. dry onion soup mix
1 (10 fluid oz) bottle russian-style salad dressing
1 cup apricot jam

Preheat oven to 350 degrees F
Place chicken pieces in a 4 quart casserole dish. Mix rest of the
Ingredients and pour over chicken. Cover and bake for 1 hour.


Lime Chicken Marinade (Nikki)

Olive Oil
Lime Juice (from at least 6 limes)
1 small onion, chopped
Fresh cilantro, torn or chopped to open flavor

There is no magic formula here, just combine to cover as much chicken as you plan to grill. I
let it marinate for at least a couple of hours in the fridge.


Taco Chicken Rolls (Bunnee)

1 cup finely c rushed Cheez-its
1 envelope taco seasoning
6 boneless skinless chicken breasts
Cubes of pepper jack cheese
1 can Rotel

In a shallow dish, combine the cracker crumbs and taco seasoning; set aside. Flatten the
chicken breasts between two sheets of waxed paper to 1/4 inch thickness. Place about 6 - 7
cubes of cheese and about 1 TBS of Rotel on each piece of chicken. Tuck ends of chicken in
and roll up; secure with toothpicks. Coat chicken with crumb mixture. Place in a greased 9x13
baking dish. Bake uncovered, at 375 for 45 - 60 minutes or until the juices run clear. Remove
toothpicks. I serve this with a microwave baked potato and tossed garden salad for a complete
meal.


Honey Coated Crunchy Chicken Fingers (sylvia71)

1 lb skinless, boneless chicken breasts
1/4 cup honey (slightly warmed)
1/4 cup water
1 cup crushed corn flakes

Preheat oven to 425; Spray baking sheet with vegetable spray

1) Cut chicken breasts crosswise into strips 3/4 inch wide. In small bowlcombine honey and
water. In small bowl combine honey and water. Put corn flakes on a plate.

2) Dip chicken strips in honey mixture then coat with corn flakes crumbs. Put on prepared
baking sheet. Bake for 10 minutes, or until cooked at center, turning chicken over at halfway
point.


Mazetti (notsofunamy)

2 lbs ground beef
1 cup celery
1 cup onions
1 green pepper
salt and pepper
2 cans tomato soup
1 can mushrooms
1 pkg Velveeta cheese slices
1 pkg wide egg noodles

Brown meat, add celery, onions and green pepper (all chopped). Let steam. Add water if
needed. Add soup and mushrooms. Cook noodles. In greased casserole, add layer of meat,
then noodles, then cheese, repeat layers. Bake 30 minutes at 350 degrees. It’s done when
the sauce bubbles!


Tater Tot Hot Dish

(seems to be a favorite with kids)

1 to 1-1/2 lbs. ground beef
1/2 onion
salt and pepper to taste
1 can cream of mushroom soup
1/2 can evaporated milk
1 can chicken with rice soup
18 ounces tater tots, thawed

Brown beef with onions, salt and pepper. Blend together the soups and milk. Add to beef
mixture and toss in the tater tots. Place in a greased 2 qt, baking dish. Bake at 350 degrees
for 1 hour.

Serves 4-6. (Now I have to tell you, this isn't the most attractive dish! Kids like it though.)


Kid’s Stuff (sylvia71)

For those who have kids who don't like to sit down to fancy meals... take a cupcake pan and
place diced onion, carrots and potatoes in each section. Then place a ball of raw meatloaf mix
(or just plain hamburger) in each. Place in oven at 350 degrees till meat is just done. Put a
quarter slice of cheese on each and return to oven long enough to melt cheese. Can be
stored in freezer and heated in microwave as needed.


Cottage Meatloaf (SemperGumbyPea)

1-1.5 lb lean ground beef (I use gr turkey)
1/2 c ketchup
1/3 c tomato juice
1/2 tsp red pepper (I use some Tabasco)
2 eggs, beaten
3/4 c bread crumbs (I use the seasoned ones)
1/4 c finely chopped onion
2 tsp mustard

TOPPING:
1/4 c ketchup
1/2 tsp mustard
2 tsp brown sugar

Preheat oven to 400 degrees.

Combine ketchup, tomato juice, black & red peppers, eggs, bread crumbs, onions, & mustard.
Mix until thoroughly blended. Add ground beef (or turkey.) Mix gently but thoroughly. Line a
9x5 loaf pan with foil (I use my pampered chef meatloaf stone.) Press in meat mixture. In a
separate bowl, combine topping ingredients, mix well. Spread over meatloaf.

Bake at 400 degrees for 60-65 minutes (70-75 minutes for turkey) or until done. Rest loaf 10
minutes before serving.

Best meatloaf ever!


Shepherd’s Pie (lisastaltari)

1 Tbsp. oil
1 lb. ground beef
2 medium onions, chopped
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme
3 Tbsp. all-purpose flour
1 (10-oz) can beef broth
1 Tsp. Worcestershire sauce
2 carrots, diced
4 large potatoes
1 Tbsp. butter
1 egg, beaten
1/2 c. milk
1/2 c. grated Canadian Cheddar

Cook ground beef, onions, and garlic in oil until beef is lightly browned. Add salt, pepper,
thyme and flour. Blend well. Gradually stir in beef broth. Cook until nicely thickened. Stir in
Worcestershire sauce and carrots. Cover and simmer over low heat for 20 min. Spoon into a
buttered 9-inch square (2.5 L) casserole dish.

Peel and cook potatoes until tender. Mash with butter. Blend 1/2 beaten egg with milk and
cheddar cheese. Beat into mashed potatoes.  Spread on top of meat mixture. Brush with
reserved egg. Sprinkle for 15 min. or until golden brown.


Beef Stroganoff (scrapncat)

6 tbs. all purpose flour
2/3 cup water
1 lb. ground beef, browned and drained
1-10 3/4 ounce can condensed cream of mushroom soup
1-10 3/4 ounce can condensed French Onion Soup
1 cup sour cream

Brown ground beef in large skillet and drain. Mix flour and water (2/3cup) together) Add to
ground beef cream of mushroom soup, french onion soup, 1 soup can water, and flour
mixture. Simmer and stir constantly until thickened (if too thick add a small amount of water).
Add sour cream and heat until bubbling. Serve over cooked noodles.

NOTE ~ I usually substitute the can of Progresso Vidalia Onion Soup – it works great - but
sometimes comes out a little soupy - I just add a little bit of corn starch to thicken before
adding the sour cream. Also, I usually add a little can of sliced mushrooms - we love
mushrooms!


Florentine Meatballs (Quarter Cathy)

1 10 oz pkg frozen chopped spinach, thawed/moisture squeezed out
3 eggs
2 slices bread, shredded
2 teaspoons dried parsley flakes
1/4 cup Parmesan cheese, grated
salt and pepper to taste
1 clove garlic, minced
1 1/2 pounds ground chuck
1 small onion, grated or finely minced
flour
1 tablespoon olive oil
1/2 cup beef broth
1/2 cup red wine
1/2 teaspoon dried oregano

Beat eggs and mix with bread, parsley, cheese, salt, pepper, and garlic.

Add meat, spinach and onion, mixing well. Shape into 1-inch balls, roll in flour
and brown in olive oil. Remove meatballs, and in the same pan add the beef
broth and wine. Boil until reduced about 1/2. Add oregano.

Put meatballs in the crock pot and pour sauce over them. Cook for 2 to 4 hours on low.


Applesauce Meatloaf (MommyRedBecca)

from Better Homes and Gardens (60's version)

Combine 1 cup of soft breadcrumbs (about 1 1/2 slices) and 1/2 cup applesauce.

Add 1 pound ground beef, 1 slightly beaten egg, 1/4 cup finely chopped celery, 2 TBL finely
chopped onion, 1 teaspoon Dijon-style mustard, 1/2 teaspoon salt, and a dash pepper; blend
thoroughly.

Shape into a round loaf in a 8x8x2" baking pan.

With a spoon, make a crater-like depression in top of loaf. Combine 1/2 cup applesauce, 1
TBL brown sugar, 1 1/2 teaspoon vinegar & 1/2 tsp Dijon-style mustard; pour into depres sion.

Bake at 350 degrees for 1 hour. Serves 4 or 5.


Lisa's Sloppy Joes (lisastaltari)

1 pound ground turkey breast
1/4 c. chopped onion
1/2 cup ketchup
3 Tbsp. barbecue sauce
1 Tbsp.vinegar
1 Tbsp. mustard
1 1/2 tsp. Worcestershire sauce
1/2 tsp celery seed
1/4 tsp. pepper
6 whole wheat hamburger buns, split

In a nonstick skillet, cook the turkey and onion for 5 minutes or until turkey is no longer pink.
Add the next seven ingredients; simmer for 10 minutes, stirring occasionally. Serve on buns

Number Of Servings: 6 servings (I load up my buns so I never get this many servings out of it)

Preparation Time: 10 minutes


Hash Brown Potato Casserole (kimpreschool)

2 lb. Bag hash brown potatoes
1 c. grated Cheddar cheese
1 stick melted butter 1 c. Chopped onion
1 can cream of chicken soup Salt
1 8oz. Carton of sour cream Pepper

Mix all ingredients together and pour into a greased casserole dish. Top with more grated
cheese and paprika or buttered cracker crumbs. Bake at 350 for about 45 min. Ma kes 1 large
casserole. This is a one pot meal that I serve just with a green salad.


Vegetable Couscous (RonnieJay)

2 medium carrots, diced
1 sweet red pepper, julienned
2 medium zucchini, diced
4 tsp. dried basil
¼ tsp. garlic salt
¼ tsp. pepper
dash hot pepper sauce
1 c. uncooked couscous
1 ½ c. chicken broth

Sauté carrots and pepper in skillet using small amount of oil or cooking spray until crisptender,
about 6 minutes. Add next 5 ingredients; mix well. Stir in couscous. Add broth; bring to
a boil. Cover and remove from heat; let stand for 5-8 minutes. Fluff with fork and serve.

Just add your favorite bread to complete the meal.


Honey-Garlic Pork Chops (RonnieJay)

4 bone-in pork loin chops (about 8 oz. each)
¼ c. honey
¼ c. lemon juice
2 tbsp. reduced sodium soy sauce
1 tsp. minced garlic

In large skillet coated with non-stick cooking spray, brown pork chops on both sides. Cook
over medium heat for 10-12 minutes or until juices run clear. In a small bowl, combine honey,
lemon juice, soy sauce and garlic. Remove chops from skillet and keep warm. Add honey
mixture to skillet; cook over medium heat for 3-4 minutes. Pour over chops.


Easy Pork Tenderloin Soft Tacos (spookykennedy)

1 t. brown sugar
¾ tsp. paprika
½ tsp. chili powder
½ tsp. cumin
½ tsp. salt
1 pork tenderloin (about 1 pound, these usually come in a pkg. of 2)
1 T. vegetable oil, divided
1 medium onion, sliced
1 each red and yellow pepper, seeded & sliced

Fillings: chopped tomato, chopped lettuce, salsa, sour cream, cilantro, avocado, etc .

1. Heat oven to 400 degrees. In a small bowl, combine sugar, spices & salt. Brush
pork with half of oil; sprinkle seasoning onto pork. Place pork in a roasting pan. In a
bowl, coat onion and pepper with remaining oil, then spread veggies on a baking
sheet lined with aluminum foil.

2. Place pork and veggies in oven on separate racks, and roast 30 minutes or until
internal pork temp reaches 160 degrees and veggies are browned. Wrap tortillas in
damp paper towels and microwave 20 seconds.

3. Slice the pork thinly. Place fillings in bowls. Serve with warmed tortillas.


Shrimp Etouffe (Katie)

2 medium onions coarsely chopped
1 green pepper chopped
1/4 stick butter or margarine
1 tsp liquid crab boil
1 tsp Creole seasoning
1 small can tomato sauce
2 cans cream of mushroom soup
1 can cream of celery soup
dash Tabasco
1 to 2 lbs shrimp... fresh or frozen.. I use the frozen peeled and cooked from Sams
salt and pepper to taste
white rice

Sauté onions and peppers in butter until soft. Add everything else except shrimp. Warm
slowly. When mixture is creamy and warm, add shrimp and cook for about 20 minutes. Serve
over rice with french bread. So easy, and SO good!


Crab Melt (Quarter Cathy)

1 (8 ounces) package shredded cheddar cheese
1/2 cup butter
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
1 (6 ounces) can flaked crabmeat
1 tablespoon chopped chives
1 package bread du jour French bread

Melt butter and cheese over low heat; add lemon juice, Worcestershire sauce, and garlic salt.
Mix well. Process in blender until smooth. In bowl, fold in crabmeat and chives. Slice bread
into half inch slices and spread on crabmeat mixture. Place on ungreased baking sheet.

Bake at 350 degrees for 15 minutes. Serve immediately.


Sausage Gravy (mlz01)

1 pound sausage
1/4 cup flour
milk
8 biscuits

Brown sausage in skillet. Do not drain. Add flour and stir well. Add milk a little at a time while
simmering until you get a desired consistency.  Serve over biscuits.


Asian Salmon (mlz01)

2 pounds salmon fillets -- with skin (4 fillets)
3 tablespoons olive oil
6 tablespoons rice vinegar
6 tablespoons soy sauce
3 tablespoons packed brown sugar
4 cloves garlic -- minced
1/4 teaspoon pepper
1 tablespoon onion powder
1/2 teaspoon sesame seeds
2 cups long-grain white rice
1 teaspoon dried dill weed
4 cups water

Make several shallow slashes in the skinless side of the salmon fillets. Place fillets skin-side
down in a glass baking dish.

In medium bowl, whisk together olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper,
onion, and sesame seeds. Pour liquid over salmon, cover and refrigerate 1-2 hours.

Preheat oven to 350 degrees. In medium saucepan bring water to a boil then add rice and dill
weed. Cover and cook on low until water is absorbed--about 20 minutes.

Remove cover from salmon and bake in the marinating dish for about 30 minutes, or until fish
can be flaked with a fork. Serve salmon over rice and pour sauce on top.

Serving Ideas: 
Serve salmon over rice and pour sauce over top.

Place a bed of spring greens on plates, pile rice on top then salmon on rice. Drizzle sauce
over and garnish with chow mein noodles.

NOTES: To make sauce a little less vinegar tasting use 4 tablespoons rice vinegar and 8
tablespoons soy sauce.

Sauce makes a good salad dressing or chicken marinade.


French Toast Casserole (alikw)

Great for company, holidays, or anytime you want a fancy breakfast. You do all the work the
day before! You will have to share this recipe every time you serve it!

1 c. brown sugar
1 loaf Italian or French bread, cut into 1” slices
½ c. butter, melted
6 large eggs
1 tsp. cinnamon
1 ½ c. milk
3 tart apples (such as Granny Smith),
2 tsp. cinnamon
peeled, cored and thinly sliced
1 Tbsp. vanilla
½ c. dried cranberries or raisins

1. Combine brown sugar, butter, 1 tsp. cinnamon in a 9x13 baking dish. Add apples,
cranberries or raisins and toss to coat well. Spread mixture evenly over bottom of pan.
Arrange bread slices on top.

2. Mix eggs, milk, vanilla and 2 tsp. cinnamon until well blended. Pour over bread, soaking
completely. (I find that I have to push the bread into the liquid, then turn the slices over and
push again to get them soaked.)

COVER AND REFRIGERATE 4 TO 24 HOURS.

3. Bake, covered with aluminum foil, in a preheated 375° oven for 40 minutes. Uncover and
bake for 5 minutes. Remove from oven and let stand 5 minutes.


Family Favorite Breakfast (erikatib)

5 eggs, beaten
3/4 cup milk
1/4 teaspoon baking powder
1 tablespoon McCormick® Pure Vanilla Extract
1 loaf French bread, cut into 8 thick slices
1 bag (20 ounces) frozen whole strawberries
4 ripe bananas, sliced
1 cup sugar
1 tablespoon McCormick® Apple Pie Spice
McCormick® Cinnamon Sugar

Directions:
1. Combine eggs, milk, baking powder, and vanilla extract. Pour over bread to soak. Cover
and refrigerate overnight.

2. In the morning, combine frozen strawberries, bananas, sugar, and
apple pie spice.

3. Put fruit mixture in greased 9 x 13-inch baking dish. Top fruit with soaked
bread. Sprinkle with cinnamon sugar. Bake in 450°F oven 20-25 minutes.


Ketchup Dip (notsofunamy)

1 brick cream cheese
2 tbsp. Ketchup
splash of milk
couple shakes of garlic powder.

Combine all – serve with chips. Sounds gross, but very yummy (and I am not a ketchup lover!)


Parmesan Zucchini (Nikki)

Olive Oil
8 zucchini, cut in half lengthwise and then into ½ inch slices
2 large onions, sliced into ½ inch thick pieces
½ cup Parmesan cheese

Heat 2 tbsp. Oil in skillet and add onions. Cook for 10 minutes on med-low until they begin to
brown, then add zucchini and season with pepper and salt. Cook and stir for 10-15 minutes.

Cover with cheese and cook 30 seconds more.


Twice Baked Potatoes (mommytoangels)

This recipes works well if you have left over ham , if no leftovers I use deli ham, have them cut
the slice about a 1/4 inch thick.

5 baking potatoes baked of microwaved til soft
1 1/2 Cup of ham, cubed
1/2 cup diced onions
3/4 cup dice green pepper
1/2 c Miracle Whip Salad dressing
6 tsp of butter
salt and pepper to taste
1 bag of shredded cheddar cheese

1. after potatoes have cooled, cut in half, scrap potatoes out of the skins and place in a
bowl, put the skins aside for later.

2. put butter in the potatoes and mash, then stir in ham, onions green peppers Miracle
Whip and salt and pepper, and mix together add more Miracle whip if it seems dry.

3. Scoop potato mixture back into half shells lay in a baking dish. Bake for 1/2 hour at
350 degrees

4. pull out of the oven sprinkle with cheese. and bake 15 more minutes.


Easy Garden Bake (mamatogarrett)

1 c. chopped zucchini
1 lg. tomato, chopped (1 c.)
1 med. onion, chopped (1 c.)
1/3 c. grated Parmesan cheese
1/2 c. Bisquick Reduced fat baking mix
1 c. f at free (skim) milk
1/2 c. fat free cholesterol free egg substitute
1/2 tsp. salt
1/8 tsp. pepper

Heat oven to 400. Grease 9 inch pie plate and set aside. Sauté zucchini and onions in a
nonstick skillet which has been sprayed with Pam. Sauté about 3-5 minutes or until slightly
softened. Combine with tomatoes and cheese and spread over the bottom of the pie plate. Stir
remaining ingredients until blended. Pour into pie plate over the vegetables. Bake about 35
minutes or until knife inserted in the middle comes out clean. Cool 5 minutes. Makes 4
servings


Lisa's Broth for Chinese Fondue (lisastaltari)

Now that I am living in the U.S., it is impossible to find the canned Chinese broth I would buy
in Canada to make the fondue. Finally, my mom tracked down a fabul ous recipe. We tried it
over New Year's Eve..and I am now a true convert. Even better than what I used before.

We couldn't find the thinly sliced meat packages that are available, so we asked the butcher to
slice us paper thin slices of eye of round. Delicious! I served this with vegetables, chicken and
meat. And of course all those great dips!

6 big onions, chopped
2 tins beef consommé
1 1/2 c. red wine
1 envelope onion soup
4 Tbsp. Beef Bovril
4 Bay leaves
1 tsp. Worcestershire sauce
3 to 4 drops Tabasco
Parsley
6 Tbsp. chili sauce
5 garlic buds
Salt and pepper

Whiten the onions until they get soft. Add the other ingredients one after the other. (We added
two cans of water to dilute this blend) Simmer 15 minutes or more.

Pass through sieve and serve.

Number Of Servings: 4 to 6

Preparation Time: 10 minutes


Rebecca’s Yams (sixcss)

This is my sister, Beckie’s favorite Thanksgiving recipe. I have to make it whenever she comes
to visit for the holidays

1 29 oz can of yams, drained and pureed
1 12 oz c an of evaporated milk
2 cups packed brown sugar
4 eggs, beaten
2-3 tsp pumpkin pie spice (to taste)

Mix this all together well. Grease, generously, with butter a 9x13 glass-baking dish. Preheat
the oven to *350. Pour the pureed mixture into the baking dish.

Mix the topping
½ cup of flour
½ cup packed brown sugar
1 cup finally chopped pecans
½ cup butter

Crumble all of the ingredients together, sprinkle over the top of the un-cooked pureed yam
mixture. Bake the yams until the middle is set. Aprox 50 mins (this all depends on your oven
temp)

Let set about 10 mins before serving


Old Fashioned Baked Beans (lisastaltari)

4 c. peas or navy beans
3 c. cold water
3/4 lb. fat salt pork strip of pork rind
1/2 c. boiling water
1 medium whole onion(optional)
1/2 c. molasses
1/2 c. maple syrup
3 Tbsp. brown sugar
2 tsp. salt
1/2 tsp. dry mustard
2 c. boiling water

Wash and pick over beans, and soak overnight in cold water to cover. Before cooking, add
more water if necessary, barely to cover beans. Heat slowly, keeping water under boiling
point. Cook until bean skins begin to burst and peel back; test by removing a few beans on
spoon tip and blowing on them. Drain beans and save liquid. Wash pork, scald in 1/2 c.
boiling water and scrape if necessary. Put a thick slice of pork at the bottom of a beat pot.
Turn beans into pot. For extra flavor, bury the whole onion center of mass. Make gashes in
rind and place pieces, rind side up on top of beans. Mix molasses, sugar, salt and mustard;
dissolve in 1 c. reserved liquid and pour over beans. Add more liquid and boiling water to
cover contents of pot completely. Put on lid and place in center of oven at 250 F. Bake 6-8
hours. Check about every hour and add more water as needed; liquid should be visible at
least 4 hours of cooking period. Remove pot lid for last hour of baking to brown and crisp pork
rind.

Note: If bacon or other smoked pork is used instead of salt pork, decrease amount of salt.


Beef Florentine (Quarter Cathy)

2 cups medium egg noodles
1 1/2 pounds ground beef
2 cloves garlic, chopped
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 (8 ounce) cans tomato sauce
1/2 cup water
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (8 ounce) container cottage cheese
1/4 cup chopped onion
2 tablespoons grated Parmesan cheese
8 ounces shredded mozzarella cheese

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or
until al dente; drain. Preheat oven to 350 degrees F. In a skillet over medium heat, brown
the ground beef until evenly brown; drain excess fat. Season with oregano, salt and pepper.

Stir in tomato sauce and water. Remove from heat, and stir in cooked noodles. In a medium
bowl, combine spinach, cottage chees e, onion, and Parmesan cheese. Spread half of noodle
mixture in a large casserole dish. Layer with all of spinach mixture, then cover with remaining
noodle mixture. Bake in preheated oven for 15 minutes. Cover with mozzarella, and continue
cooking 10 minutes, or until cheese is melted.


Chile Relleno Casserole (yolandau)

1 lb.lean ground beef
1 onion, chopped
2 (4 oz) cans whole green chile peppers, drained
1 1/2 c.shredded Cheddar cheese, divided
4 eggs
1 1/2 cups milk
salt and pepper to taste

Preheat oven to 350 f. Sautee onions and ground beef for 5-10 min, or
until browned. Drain excess fat. Arrange 1 can of the chile pepper on
the bottom of a 7x11 inch baking dish. Sprinkle with half the cheese and
top with the meat mixture. Sprinkle with rest of cheese followed by
the next can of chile peppers. Combine the eggs, flour and milk,
whisking until smooth. Pour this into the baking dish over the chile
peppers. Season with salt and pepper. Bake at 350 F for 45-50min. Let
cool for about 5 min. before cutting.


BEEF STROGANOFF (ChildOfThe60’s)

COOKING OIL
STEAK CHUNKS (OR BEEF STIR FRY STRIPS CUT INTO BITE-SIZED PIECES)
FLOUR
2 CANS SMALL (OR 1 LG) CREAM OF MUSHROOM SOUP
SLICED MUSHROOMS, IF DESIRED
16 OZ. SOUR CREAM (NOT LOWFAT)
RICE

PLACE ENOUGH COOKING OIL IN A POT TO COVER THE BOTTOM. HEAT TO MEDIUM
TEMPERATURE. DREDGE BEEF IN FLOUR AND PLACE INTO OIL. FRY BEEF UNTIL
DONE. YOU CAN THEN DRAIN THE OIL OR LEAVE IT IN FOR MORE FLAVOR. ADD
MUSHROOM SOUP, SOUR CREAM AND MUSHROOMS. COOK ON MEDIUM LOW FOR
ABOUT 20 MINUTES OR UNTIL THOROUGHLY HEATED. SERVE OVER RICE (OR
BISCUITS, OR TOAST) - ENJOY! THIS IS A FAMILY FAVORITE THAT I REQUESTED FOR
EVERY BIRTHDAY WHILE GROWING UP. IT'S VERY FILLING.


My Mother in Law's Meatloaf (mamatogarrett)

1.5 lbs. ground beef
1 c. bread crumbs
1 med. onion, chopped
1/2 can (15 oz) tomato sauce
1 egg, beaten
1.5 tsp. salt
1/4 tsp. pepper

Topping
1/2 can tomato sauce
1 c. water
2 Tbsp. mustard
2 Tbsp. vinegar
2 Tbsp. brown sugar

Mix and form into a loaf. Pour topping over. Bake at 350 for 1.5 hours. Baste often with
sauce.


Individual Meat Loaves (Bunnee)

2 eggs, beaten
3/4 cup Italian bread crumbs
1/2 cup milk
1/2 cup grated parmesan cheese
1/4 cup finely chopped onion
1 tsp Worcestershire sauce
1 tsp garlic salt
1/2 tsp Italian seasoning
1 lb ground beef
1 lb ground pork
1/4 cup catsup

In a large bowl, combine eggs, crumbs, milk, parmesan cheese, onion, Worcestershire sauce,
garlic salt and Italian seasoning. Mix well. Add pork and beef mixing well. Shape into 10
individual loaves; place on a rack in a greased large shallow baking pan. Spread catsup over
loaves, if desired sprinkle a little parmesan and Italian seasoning on top of catsup. Bake at
350 degrees for 45-55 minutes or until no pink remains. Yield: 10 mini loaves


Grilled Hamburger Secret (photomom)

For hamburgers being grilled out on grill: take meat add an egg for
Every pound of meat used, take about 3-4 tsp of season all season salt, 1/4
Tsp pepper, 1 tsp of onion or garlic salt.

Mix all together like you would meat loaf. Then take handfuls and flatten into thin patties.

Grill until desired finish.

Best ever tasting hamburgers!!!


Grama’s Coney Island (Sauce) (March Mom)

ground beef
minced celery
minced onion
paprika
cayenne pepper
a little water

Cook and simmer. Spoon over hot dogs.

*Sorry, I don't have any measurements to share. I don't think she had any! That's is just the
way she cooked. My Grama use to make this in 25 lb. batches for a little hot dog shop in
Ohio during the war.


Aunt Kathy Spaghetti Sauce (notsofunamy)

2 lbs. ground chuck
3 small cans of tomato sauce
2 small cans mushrooms
1 tbsp. Worcestershire sauce
garlic salt
pepper

Brown ground beef with garlic salt, pepper and Worcestershire sauce. Add mushrooms,
tomato sauce, and 2 small cans of water. Simmer for up to 3 hours. Serve over spaghetti
noodles.

This is a great sauce for those who aren’t into the thick, chunky sauces. Even my husband,
who is Italian, has grown to love this sauce!


Poppy Seed chicken(mamatogarrett)

2 lbs. chicken breasts or 1 whole chicken
8 oz. sour cream
1 can cream of chicken or mushroom soup

Topping :
1 1/2 c. crushed Ritz crackers
1 Tbsp. poppy seeds
1/2 c. melted butter

Stew chicken. Put in a casserole dish. Mix sour cream and cream of soup
together and pour over the top. Add the topping and bake at 350 for 30
minutes.

*You can add some sautéed mushrooms and onions, too.


Chicken with Tomato, Orange and Rosemary Couscous (alikw)

A recipe from my Dad

2 Tbsp. olive oil
1 cup chopped fresh tomatoes (or 1- 14.5 oz can diced tomatoes, drained)
4 boneless, skinless chicken breast halves (about 1 lb.)
1 tsp. fresh or dried rosemary
¼ cup dry white wine
1 package (5.8 oz) Near East Roasted Garlic and Olive Oil Couscous mix
1 cup sliced zucchini, ½ inch slices
¾ cup peeled, seeded and chopped orange

1. Season chicken to taste with salt and pepper. In a large skillet, heat olive oil over medium
heat. Add chicken and cook for 5-6 minutes, or until no longer pink inside.

2. In a large saucepan, combine wine, 1 cup water, zucchini, tomatoes and rosemary. Bring to
a boil.

3. Stir in couscous and contents of spice packet. Remove from heat. Cover. Let stand for 5
minutes. Fluff with a fork.

4. Stir in chopped orange and serve chicken over couscous mixture.


Chicken Casserole (Harmony Yotter)

4 chicken boobs, boiled and shredded
1 cup chopped celery
1 cup chopped onions
1 and 1/2 teaspoon butter
2 cans cream of chicken soup
1 can sliced water chestnuts
1 can sliced mushrooms
1 cup mayo
1 can crescent rolls
1 cup grated motz. cheese
1/4 cup slivered almonds

Pre-heat oven for 350 degrees

Sauté onions and celery in butter. Mix soup, chestnuts , mushrooms, and mayo in a large
bowl. Add chicken, celery, and onion. Pour into large ungreased casserole dish. Sprinkle
cheese all over the top. Cover with crescent rolls. Sprinkle almonds on top.

Bake for thirty minutes


Mexican Chicken breasts (mamatogarrett)

1 pkg. Taco seasoning
4 (4 oz) chicken breasts
1 c. salsa
1/4 c. non-fat sour cream

Put taco seasoning and chicken in a plastic bag and coat well. Please in a sprayed (Pam)
nonstick casserole dish. Bake 30 minutes in a 375 degree oven. Top with salsa about 5
minutes before dine and then top with sour cream


WW Spinach Lasagna (mamatogarrett)

1 box lasagna pasta
4. oz. fat free ricotta
4 oz. part skim mozzarella
1 box frozen spinach, thawed and drained
Low fat pasta sauce

Cook noodles, In a bowl, mix ricotta, spinach and 1/2 c. sauce. Layer in a baking dish with
cooked noodles. Place mozzarella on top layer. Cover and back at 375 degrees for 25
minutes. It makes 8 servings


“Homemade” Ice Cream (spookykennedy)

No Ice Cream Maker Required J
1 ½ gallon vanilla ice cream
1 ½ gallon sherbet (I like raspberry)
Frozen fruit (like raspberries or strawberries)

Soften ice cream and sherbet. Stir together. Add fruit (either frozen or thawed). Freeze &
serve! Yummy! My friend serves this from the inside of her ice cream maker! J


Mom's Toffee (babygotscraps)

3 cups brown sugar
1/2 lb. butter
1 cup corn syrup
1 cup sweetened condensed milk

Boil steady 20 minutes and pour into greased pan. Put in fridge, let set. When it's done break it
apart. If you want the pieces to be uniformed when formed, mark it with a knife before it's set.


Hot Fudge Sundae Cake (paynegal)

1 c. flour
3/4 c. sugar
2 tbsp. cocoa
2 tsp. baking powder
1/4 tsp. salt
1/2 c. milk
2 tbsp. vegetable oil
1 tsp. vanilla
1 c. nuts, chopped (optional)

Heat oven to 350. Mix flour, sugar, 2tsp. cocoa, baking powder, and salt in un-greased square
pan. Mix in milk, oil, and vanilla with fork until smooth. Stir in nuts. Spread smoothly in pan.
Sprinkle with brown sugar and 1/4 c. cocoa. Pour hot water over batter. Bake 40 minutes.
Serve warm, topping with ice cream. Spoon sauce from pan onto each serving.


Pastel De Tres Leches (Three Milk Cake) (redheadjamie)

Given to me by my husband’s Aunt – just try it once – you’ll be in heaven

7/8 stick of softened butter
7/8 cup of sugar
4 egg yolks
1 ¼ cups sifted cake flour
1 ¼ teaspoons baking powder
¼ teaspoon salt
½ teaspoon vanilla extract
½ cup milk
3 egg whites, whipped

Glaze Ingredients:
½ cup evaporated milk
7/8 cup heavy whipping cream
3/8 cup condensed milk, sweetened
1 egg yolk

Preheat oven to 350 VERY IMPORTANT! Cream butter and sugar until mixture is light and
fluffy. Add egg yolks one at a time. Slowly mix in dry ingredients.Add vanilla extract, and
carefully blend in milk until batter is thick. In another bowl, beat egg whites until stiff. Fold into
batter. Pour batter into cake pans. Bake for 40 minutes or until toothpick comes out clean.

Set aside to cool. Combine milks, cream and egg yolk (or entire glaze mixture) Pour half of
the mixture into a saucepan and set the other half aside. Bring the portion of the mixture in
the saucepan to a boil, stirring constantly. Remove from heat and stir in remaining mixture.

Pour over cake. IMMEDIATELY refrigerate overnight before serving.

YUM ok – YUM!


Mom’s Strawberry Pie (kimpreschool)

****WARNING****

Once you try this you will NEVER go back to that fake strawberry stuff that they put in pies.

3 tbs. Corn starch
3 tbsp. Strawberry Jell-o
1 cup pf boiling water
1 cup of sugar

Pre-baked pie shell and 1 qt. Washed, hulled, and slice strawberries.
Bake pie shell until brown. Slice up strawberries and place in shell. Boil water and mix corn
starch, Jell-o, and sugar together. Cook for at least 3 min. Pour mixture over berries and
refrigerate to set. Top with cool whip.


Grandma Waning's Mazola Cake (babygotscraps)

2 cups flour
3 1/2 tsp baking powder
1 1/2 tsp salt
1 1/2 cup sugar
1/2 cup Mazola oil
1 1/2 tsp. vanilla
1 cup milk
2 large eggs

Into large bowl, sift flour, baking powder, salt & sugar. Drop in oil and pour in combined milk
and vanilla. Add unbeaten eggs and beat batter one minute longer. Cook at 350' for 30-35
minutes.


Best Bran Muffins (GeorgineVJ)

These are very moist and fat free/low sugar. VERY TASTY, I promise!
2 cups Kellogg’s All Bran cereal (the kind that looks like sticks or buds, NOT flakes)
½ cup molasses (not blackstrap)
1 ½ cup milk
1 egg
1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup raisins

Preheat oven to 350 degrees F. Pour bran cereal into a mixing bowl, and pour milk and
molasses over it. Let it sit for 5-10 minutes and get mushy. Add the egg and stir well until all
liquids and bran are well mixed. Add dry ingredients and stir enough times to well incorporate
All ingredients. Line a 12 muffin tin with muffin papers and spoon batter into the muffin
papers. Bake for approximately 18-20 minutes. This recipe makes 12 large bran muffins.

Muffins keep well in airtight container – but are very moist, so should be refrigerated. These
are my absolutely favorite bran muffins and they’re so easy.


Summer Holiday Shish Ka Bobs (Shevy)

Recently, my brother-in-law’s family was invited for a family holiday. They were amazed at
how we did these and asked how long we had been making them. I could honestly answer
that at 33 years of age, I don’t remember a Mother’s Day, Father’s Day, 4th of July or any
other summer holiday when we didn’t have these. They please everyone because everyone
makes their own!

1 green pepper, cut into 1 inch strips
1 red pepper, cut into 1 inch strips
2 onions, peeled & quartered
1 lb fresh mushrooms
1 lb new red potatoes, par-boiled
1 package bratwurst, par-boiled & cut into 1 inch sections
1 package cherry tomatoes
1 lb sirloin steak, cut into 1 inch pieces
2 cans Spam, cut in half lengthwise & then into thirds
1 small jar Ken Davis B-B-Q Sauce
2 sticks butter, melted & ½ t garlic salt added
10 metal double pronged skewers

BBQ should be on medium high heat. Everyone gets to add their items to their skewers, being
sure to add a potato to the end to hold everything on. Things can and should touch while on
the skewer, pile on as much as you can!! Put the loaded skewer on the grill and baste with
butter, turn immediately and baste with butter again. Turn frequently, putting BBQ sauce on
as desired.


Al's Fish Marinade (babygotscraps)

1 cup Catalina dressing
1/3 cup olive oil
2/3 cup ketchup

Add to taste to above:
HP Sauce
Seasoning salt
pepper
garlic salt
horseradish
chopped onions
parsley


Auntie's Shafe's Puffed Wheat Cake (babygotscraps)

1/2 cup butter
1 cup brown sugar
2 tbsp. cocoa
1/2 cup corn syrup

Boil for 2 minutes and add 8 cups puffed wheat. Spread in 8 by 13 pan and cool.


Dad’s Pecan Pie (Shevy)

3 eggs
½ t salt, 1 cup karo syrup
2/3 cup sugar
1/3 cup melted butter
1 cup pecan pieces
½ cup pecan halves
1 - 9" pie crust

In small bowl, melt butter & set aside to cool. In large bowl beat eggs together & add the
butter, syrup, salt & sugar. Stir in pecan pieces. Pour into pie crust and sprinkle on the pecan
halves, lightly pressing them into the mixture. Bake 375 for 40-50 minutes or until filling is set.


Aunt Barb’s Cheese Spread (RonnieJay)

2-8oz pkgs cream cheese, softened
2 jars Kraft Old English cheese spread
1 jar Kraft Roka Blue cheese spread
dash garlic powder

Mix all together with mixer in bowl. Chill for at least 2 hours. We love this dip with Wheat
Thins.


Mini Pizzas (RonnieJay)

1 lb bulk sausage or hamburger
1 lb Velveeta cheese (use the loaf, not shredded)
1 loaf cocktail rye bread

Brown sausage/hamburger in skillet; drain. Cube Velveeta cheese and add to skillet. Cook
over low heat until cheese is melted, stirring often. Spread mixture on rye bread. Bake at 350
for 20-25 minutes.


Grandpa & Grandpa's Barbequed Salmon (babygotscraps)

Large salmon fillet with skin or 4 - 6 steaks
1/2 cup oil
2 tbsp. soy sauce
1 tbsp. garlic powder
1 tsp. salt
1/2 tsp. pepper
1/4 cup rye (can omit)
1/2 tbsp. brown sugar

Wipe fish. Combine above and marinate fish 2 hours. Barbeque on oiled grill 3 - 4 minutes per
side , brushing with marinade several times.


Butter Crescent Rolls (makes 3 dozen) (Scrappyliz)

2 pkgs dry yeast
½ c. warm water
1 tsp. sugar
* Mix together and set aside, will get bubbly

1 cup milk
1 stick margarine
¾ cup sugar
1 tsp salt
3 eggs
6 cup flour

* Melt margarine in microwave in large bowl.

* Add milk, then sugar salt and eggs. Beat with mixer.

* Add 3-4 cups flour gradually and keep beating. When still, stir by hand

* Cover with clean dish towel and set in warm place to rise to double

* Stir down and dump onto floured board. Knead

* Divide dough into 1/3 and do 1/3 at a time. Roll out into a circle, spread with soft butter, cut
into 12 wedges and roll from wide end.

* Let rise until puffy, then bake 15+ minutes at 375 degrees.


Favorite Rolls (erikatib)

3/4 cup milk
3/4 cup water
1/2 cup white sugar
1 teaspoon salt
2 eggs
5 teaspoons active dry yeast
5 cups all-purpose flour
1/2 cup margarine, melted

1 In a medium saucepan over medium heat, warm milk, water, sugar and salt. Remove from
heat, and mix in the eggs and yeast.

2 Measure flour into a large bowl. Make a well in the flour, and pour milk mixture into it. Do not
stir. Cover with a lid, and let stand for 20 to 30 minutes.

3 Pour melted margarine into flour, and mix well. Add more flour if too sticky. Knead lightly.
Cover, and let rise for 20 to 30 minutes.

4 Shape the dough into rolls, and place on a baking sheet. Let rise again for 20 to 30 minutes.

5 Bake rolls in a preheated 400 degrees F (205 degrees C) oven for 15 minutes, or until done.


Potato Rosemary rolls (erikatib)

1 1/8 cups warm water
2 tablespoons olive oil
2 tablespoons nonfat dry milk powder
1/2 cup dry potato flakes
1 tablespoon white sugar
1 teaspoon dried rosemary, crushed
1 teaspoon salt
3 cups bread flour
1 1/2 teaspoons bread machine yeast
1 tablespoon cornmeal
1 egg, beaten
2 teaspoons kosher salt

1. Measure and add warm water, olive oil, dry milk, potato flakes, sugar, rosemary, salt, bread
flour, and yeast to your bread machine in the order listed by the manufacturer. Select Dough
cycle and Start.

2. Divide dough into 12 pieces. Roll each into a 10 inch rope; coil rope and tuck in the end so
that it comes up through the middle. Place 2 inches apart on a baking sheet dusted with
cornmeal. Cover and let rise for 45 minutes.

3. Brush tops with egg glaze or melted butter, and lightly sprinkle with kosher salt. Bake at
375 degrees F (190 degrees C) for 15 to 20 minutes.


Baked Carmel Apples (Purplebasketgardener)

4 apples, cored
2 T brown sugar, packed
* cup caramel ice cream topping
* cup chopped pecans, walnuts (optional)

Place apples in baking pan; sprinkle with brown sugar. Top with 2 T of caramel topping;
sprinkle with pecans.
Microwave on high 3-5 minutes.

Serves 4


Banana Split (southernhospeatality)

makes 13x9 pan

1pkg graham crackers
2C powdered sugar
2 stick of butter
2 eggs
3-4 bananas
1 can pineapple (drained), cool whip, nuts (your choice) and cherries

Crush graham crackers and place in pan. Beat powdered sugar, butter, eggs for 20 minutes
spread mixture on top of graham crackers. Layer pineapple, 1 tub cool whip, nuts and
cherries. you are done!


Fruit Salsa(Shevy)

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas, cut into 6 wedges each
butter flavored cooking spray
1 cup granulated sugar
2 T cinnamon

In a large bowl, thoroughly mix kiwis, Golden Delicious apples,raspberries, strawberries, and
fruit preserves. Cover and chill in the refrigerator at least 1 hour. Preheat oven to 350
degrees. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into
wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired
amount of cinnamon sugar. Spray again with cooking spray. Bake in the preheated oven 8 to
10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15
minutes. Serve with chilled fruit and spice mixture.

I usually make 2 batches. I use different fruits each time also – depending one what is on sale
and what is available at the time.


Dessert (sylvia71)

1 box German chocolate cake mix, prepared as directed, 9x13 pan.
1 can of sweetened condensed milk
1 17 oz. jar of caramel, butterscotch, or fudge

Bake the cake as directed. Cool for 15 minutes. Poke holes in the warmcake with a wooden
spoon handle, about 1/2 " apart. Drizzle Eagle Brand(is there any other kind?) all over cake
and let it stand until the milk has been absorbed into the cake. Drizzle with the caramel
topping. Cover and refrigerate about 2 hours or until chilled. Spread whipped topping over the
cake. Sprinkle with toffee chips. Stick your face in it and suck it all up!!!


Symphony Brownies (Barbara)

1 boxed Fudgy Brownie Mix (any brand)
3 GIANT Hershey Symphony Chocolate Bars (about $l.79 ea. at Target)

Stir up brownie mix per instructions on box. Pour half of batter in 9 x 13 pan. Unwrap
chocolate bars and lay on top of batter. Spread remaining brownie batter on top of candy bars
and bake as instructed on box. Cool, cut in squares and eat the whole pan before your family
gets home !!!!!!!!!!!!


Payday Balls (Quarter Cathy)

1/2 lb. melted white chocolate chips
1/3 C. peanut butter
1/2 C. marshmallow cream
12 oz. bag of caramels for dipping
chopped peanuts for rolling

Mix together melted chocolate, peanut butter and marshmallow cream. Chill and roll into balls
or logs. Freeze next so the caramel will stick.
Melt caramels and dip balls into the caramel. Roll in nuts.


Angel Pudding (sylvia71)

1 (10 inch) angel food cake cut in cubes
6 cups cold milk
1 (5.9 ounce) package instant chocolate pudding mix
1 (5 ounce) package instant vanilla pudding mix
2 (2.1 ounce) bars chocolate-covered crispy peanut butter flavored candy (e.g., Butterfinger,
™), crushed

Place half of cake cubes in the bottom of a 9x13 inch dish. Prepare
chocolate and vanilla puddings with cold milk according to package directions. Spread
prepared chocolate pudding over cake cubes in dish. Top with half the crushed candy.
Distribute remaining cake cubes over candy and top with vanilla pudding and remaining
candy. Chill until serving.


Crispy Marshmallow Balls (Quarter Cathy)

4 cups crispy rice cereal
1 (14 ounce) can sweetened
condensed milk
1 cup margarine
30 individually wrapped caramels, unwrapped
1 (16 ounce) package large marshmallows

1 Line trays with waxed paper. Pour rice cereal into a
shallow dish or bowl.

2 In a double boiler, combine condensed milk, margarine
and caramels. Cook, stirring, over simmering water, until
melted and smooth.

3 Using tongs or two forks, dip marshmallows one at a
time into caramel mixture, then roll in rice cereal. Place
on waxed paper until set.


Cream Cheese Pie (sixcss)

8 oz soften cream cheese
½ c sour cream
1/3 c sugar
1 tsp vanilla

Mix until smooth, and then fold in 4 oz cool whip

Spread into a prepared graham cracker crust. Chill, and top with favorite fruits, berries or pie toppings


Microwave Turtle Cake (auntnettoandunclegle)

1 box choc. Cake mix
1 c. sour cream
3 eggs
1 c. water
¾ c. chopped pecans
¾ c. caramel topping

Combine cake mix, eggs, sour cream and water. Mix well. Sprinkle pecans in bottom of 3 qt.
Microwave dish with cone. Pour mix over nuts. Top with caramel topping in circle pattern DO
Not touch sides of pan! Microwave On medium for 9 minutes. Then on high for 7½ minutes.
Cool 10 minutes and flip onto plate


Southern Pecan Pie (Quarter Cathy)

3 eggs
3/4 cup sugar
1 cup brown corn syrup
1 heaping Tablespoon butter,
pinch of butter
pinch of salt
2 Tbsp. plain flour
1 teaspoon vanilla
1 cup pecans, broken
l unbaked pie shell

Beat eggs thoroughly. Add sugar, flour and corn syrup. Add butter, salt, vanilla
and pecans. Pour into unbaked pie shell and bake in 400 deg oven for 10
minutes. Reduce to 300 -325 degrees and bake almost an hour or until
filling no longer jiggles.


Easy Strawberry Shortcake (Nikki)

1 quart strawberries, sliced and sweetened with ½ cup sugar.
2 ¼ cups Bisquick
3 tbsp. Sugar
2/3 cup milk
3 tbsp. Margarine
Whipping cream

Heat oven to 450°. Grease bottom and side of round 8” pan. Mix all ingredients except for
strawberries and cream. Pat dough into pan and bake 15-20 minutes until golden brown. Split
the shortcake in half horizontally with a large knife while hot, and separate the two halves.

Layer the bottom half with strawberries and then re-place the top half. Cover the top with more
strawberries. Blend cream until whipped, and sweeten with sugar to suit your taste. Spoon
cream on top of each person’s slice.


Quick & Easy Cherry Bread (Quarter Cathy)

1 Loaf Frozen Bread Dough
21 ounce Tart Cherry Pie Filling

Let the frozen bread loaf rise once. Knead, reshape and place in a greased loaf pan. Let rise
again. Make 2 slits in the top of the loaf to a depth equal to 1/3rd of the loaf. Divide and place
the cherry pie filling in the slits. Let rise again to full size and brush the top of the loaf with
melded butter and sprinkle with cinnamon sugar. Bake in a preheated 350~ oven for 35-40
minutes. Remove the loaf from the pan and cool. This bread can be served either warm or
cold.


WW Angel Food cake (momtogarrett)

1 box angel food cake mix
1 lg. can crushed pineapple

Mix the pineapple and cake mix together. Pour into a 13x9 inch Pyrex dish and bake at 350
until set.


Candy Bar Muffins (ChildOfThe60’s)

1 pkg. Crescent rolls
1 bag "fun size" (not mini) candy bars
½ stick butter
½ c. semi-sweet chocolate chips

Unroll a package of crescent rolls. Take a triangle and wrap it around a "fun s ize" candy bar
(whatever your favorite is..I use Snickers and Milky Ways). Be sure to seal all the seams. Melt
a half stick of butter and dip each rolled candy bar in the butter. Place in a muffin pan. Bake at
temperature & time listed on crescent roll directions. Meanwhile, with any remaining butter,
melt about a 1/2 cup of chocolate chips. Drizzle melted chocolate on top of finished "muffins".
Let cool or these will burn your tongue like hot glue! Enjoy - they are SO addicting!! J


Chocolate Chip Cake (Scrappyliz)

Pour
1 ½ boiling water
1 cup oatmeal
*Let stand 10 minutes

Add
1 cup brown sugar
1 cup while sugar
2 eggs, beaten
1 ½ cups flour
1 tsp. Baking soda

Stir in
½ cup chocolate chips
½ tsp. Salt
½ cup shortening
1 T cocoa

*Mix well. Put in a greased 9x13 pan, sprinkle with ½ cup chocolate chips (and ½ cup nuts if
desired) on top of uncooked cake

*Bake at 350 degrees for 35-40 minutes


Ice cream sandwich delight (mamatogarrett)

ice cream sandwiches
cool whip
crushed nuts/Oreos /heath bars...whatever your choice is
caramel

Put ice cream sandwiches in the bottom of a Pyrex dish. Drizzle caramel over the top and
then spread cool whip over it. Add your topping and then store in the freezer.


Lemonade Pie (kimpreschool)

1 (6 oz.) can frozen lemonade
2 tbsp. Lemon juice
1 16oz. Carton Cool Whip
2 graham cracker pie crusts
1 can Eagle Brand Sweetened Condensed milk

Mix Cool whip with milk, stir well. Add lemon juice, and lemonade (thawed) and mix well. Pour
into crusts and chill for 12 hours. Keep in refrigerator.


York Candy Mint Strawberries (Harmony Yotter)

1 qt strawberries
16 mini peppermint patties
2 tblsp light corn syrup
1 (1 oz) square semi-sweet chocolate

Combine mints, syrup and chocolate in sauce pan. Heat over low heat until melted. Dip each
berry, by holding stem, into mix. Place on wax paper to set. Refrigerate until served.


Dump Dessert (sylvia71)

1 21 oz. can cherry pie filling
1 15 oz.Can of crushed pineapple
1 package yellowcake mix
8 oz. Chopped walnuts
½ C melted butter

In a 9x13 inch pan mix cherries and pineapple. Sprinkle dry cake mix over pineapple, and
cherry mixture stir until just combined. Then sprinklewalnuts over top. Drizzle top with melted
butter or margarine. Bake in a 350 degree F (175 degree C) oven for 35 or 40 minutes or
Until golden brown


White Chocolate Cheesecake

1 1/2 cups broken Oreo cookies
1/3 cup walnuts
3 Tablespoons melted butter
1 1/2 lbs (3- 8oz packages) cream cheese (room temperature)
1 cup sugar
2 eggs
8 oz finely chopped white chocolate
1 1/2 cups sour cream
1 tsp vanilla

Process the first 3 ingredients in the food processor until finely ground. Press into bottom of a
9 inch spring form pan, bake for 5 minutes at 350 degrees. Let cool. Process cream cheese
and slowly add sugar, process until smooth; add eggs one at a time, processing after each
addition. Melt chocolate over a double boiled until completely melted. Let cool for 15 minutes.

Add remaining ingredients to the processor. Process until fully incorporated. Pour cream
cheese mixture into chocolate crust and bake at 350 degrees for 1 hour, or until the edges
look dry. After cooling, chill for at least 8 hours in the refrigerator.


Frozen Fruit Cocktail (spookykennedy)

Great when you have lots of peaches around – store for use in Winter

3 lbs (about 12 medium) peaches
2 cups sugar
1 lb. seedless green grapes
1 15 oz. can crushed pineapple, undrained
1 ½ cups lemon juice (about 2 lemons)
1 ½ cups orange juice (from oranges, not concentrate)

Peel peaches and cut into bit size pieces to make 6 cups. Sprinkle with sugar and set aside
while preparing remainder or fruit. Wash grapes and stem. Stir into peaches along with
remaining ingredients. Spoon into plastic freezer containers. Freeze.

To serve while still frosty, allow to stand for a short time at room temperature or thaw slightly in
fridge. Bananas may be added at serving time. Or, add a spoonful or berries to add color.


Cherry Crunch (lynnewst001)

1 (21 oz) can cherry pie filling
1 (20 oz) can crushed pineapple with juice
3/4 cup sugar
1 box yellow cake mix
2 sticks margarine, melted
1 cup chopped pecans

In an 8 x 12 inch dish, smooth the cherry pie filling to cover the bottom of the dish. Pour the
crushed pineapple over the pie filling. Sprinkle the sugar over the pineapple. Sprinkle dry
yellow cake mix on top. Pour melted margarine over cake mix. Sprinkle chopped pecans on
the top. Bake at 350 degrees for 45 minutes.


My Mom’s Hawaiian Cake (lisastaltari)

1 box Duncan Hines Golden Yellow Cake Mix
¾ cup Crisco Salad oil
¼ tsp. Baking powder
4 eggs

Mix together in blender. Add 1 box (11oz) Mandarin oranges (save 7 or 8 mandarins for
decoration) When adding (with juice) add by folding into cake mix.

Cook in 2 round cake pans (9” greased and floured) in a 350 oven (check box for temperature)

At this stage, cake may be frozen without icing.

Icing
1 box Cool Whip
1 box Vanilla pudding(3 ½ oz box)
1 can pineapple chunks (14 oz with juice)

Let this mix sit in the refrigerator for 30 minutes. Now, ice your cake and put the extra 7 or 8
mandarins on the icing(top and sides) as decorations

Aloha!


Kahlua Trifle (Jenn Owen)

1 box chocolate cake mix
1 tub Cool Whip® (12 ounce size)
2 packages instant chocolate pudding, prepared
6 bars Heath bars
½ cup Kahlua

1. Make cake according to package directions. When cooled, break into 2- or 3-inch pieces.

2. Make pudding according to package directions.

3. Place half of the cake pieces in trifle bowl. Drizzle with ¼ cup of Kahlua. Cover with half of
the pudding mix, then half of the Cool Whip. Sprinkle with 3 crushed Heath bars. Repeat with
remaining ingredients to form another layer.

4. Refrigerate all day before serving.



Peanut Butter Incredibles (photomom)

(tastes just like reeses peanut butter cups)

1 cup butter or margarine
1 cup or 12 oz jar of crunch peanut butter,
1lb box of powdered sugar
1 12oz pkg of chocolate chips
2 cups crushed graham cracker crumbs.

Heat butter mix with peanut butter. Mix in powdered sugar & crumbs with peanut butter mix.
Spread mixture in 9x13 pan. Melt chocolate chips & spread over top. Let it cool and cut into
squares.


Strawberry Margarita Cake (paynegal)

3/4 c. bottled s trawberry-flavored non-alcoholic margarita mix
1 pkg. super moist white cake mix
1/3 c. vegetable oil
3 egg whites
1 tbsp. grated lime peel (optional)
1 (8 oz.) c ontainer whipped topping, thawed (3 cups)
strawberries (optional)

Heat oven to 350. Grease bottom only of cake pan. Add enough water to drink mix to make 1
1/4 cups. Beat cake mix dry, drink mix, oil, and egg whites in large bowl with mixer on low
speed for 2 minutes. Pour in pan. Bake for 28-33 minutes, until toothpick comes out clean.
Cool completely, about 1 hour. Gently stir lime peel into whipped topping; spread over top of
cake. Garnish with strawberries. Store covered in refrigerator.


Funny Cake (notsofunamy)

1 ½ cup flour
1 cup sugar
¼ cup cocoa
½ tsp salt
1 tsp soda
(sift above ingredients)

1/3 stick margarine, melted
1 cup cold water
add flour mixture then 1 tbsp vinegar and 1 tsp vanilla

350 for 35 minutes in 9” square pan.

Caramel Icing for Funny Cake
1 ½ cup brown sugar
2 tbsp butter
1 tsp vanilla
1 tbsp Crisco
dash salt

Put in pan and let begin to boil. Add ¼ cup milk. Boil three minutes stirring constantly. Add
powdered sugar until thick and spreadable.


Apple Cream Pie (yolandau)

4 cups thinly sliced peeled tart apples
2 tbsp. sugar
2 tbsp. lemon juice
1/4 cup butter or margarine
1 pack. (8 oz) cream cheese, softened
1 1/2 cups cold milk, divided
1 pack. (3.4 oz) instant vanilla pudding mix
1 tsp. grated lemon peel
1 pastry shell (9 inches), baked
1/4 cup apricot preserves, melted

Sauté apples, sugar and lemon juice in butter until apples are tender.
Cool. In a mixing bowl, beat the cream cheese until smooth; gradually
beat in 1 cup milk, dry pudding mix and lemon peel. Add remaining milk;
beat until thickened. Spread into pastry shell. Arrange apples over
filling. Brush with preserves. Refrigerate 1 hour before serving.


Cherry Delight (RonnieJay)

6 egg whites
¾ tsp. cream of tartar
2 c. sugar
2 c. crushed saltines (about 60 crackers)
1/2 c. chopped pecans
2 tsp. vanilla
8 oz. container whipped topping
1 can cherry pie filling

Beat egg whites, add cream of tartar and mix until peaks form. Gradually add in sugar. Fold in
crushed saltines, pecans and vanilla. Transfer to greased 13x9 baking dish. Bake at 350 for
25 minutes. Cool, then spread with whipped topping. Top with cherry pie filling.


Carrot Cake (lisastaltari)

2 cups carrots (shredded)
1 tin (20 oz) crushed pineapple (drained)
4 eggs
2 cups Crisco oil
1 cup chopped almonds

Mix all the above ingredients in big bowl with spoon.

In another bowl put the following:

½ cup chopped walnuts
2 cups flour
2 tsp. Cinnamon
2 cups sugar
1 ½ tsp baking soda
½ tsp salt
2 tsp baking powder

Mix together with spoon and add slowly into 1st bowl, mixing well with spoon. (no mixer
needed) Cook in 3 square bowls at 350 for 50 minutes.

Icing
½ cup butter
1 8 oz pkg. Philadelphia Cream Cheese
500 grams icing sugar
1 tsp. Vanilla
1 cup chopped walnuts

Mix well with a spoon.
Ice all three cakes individually and you will have the BEST carrot cakes!!


French Canadian Sugar Pie (lisastaltari)

1 ½ cups Brown Sugar
2 Tbsp. flour
1 cup condensed milk
1 egg, beaten

Mix in a saucepan the sugar and the flour. Add the milk. Cook on low stirring constantly (5
minutes). Remove from stove. Add slowly the egg mixture by stirring constantly. Pour into the
crust(graham style or other ) Cook for 10 minutes at 400 and then lower to 300 and cook
another 25 to 30 minutes.


Easy Cheese Cake (julianmaddie)

8 oz. softened cream cheese
8 oz. sour cream
½ cup sugar
1 tsp. vanilla
8 oz. whipped topping
Graham cracker crust
Pie filling

Whip first four ingredients. Add cool whip. Put in graham cracker crust.
Pie filling to top.


Cheerio Bars (MommyRedBecca)

In bowl mix
-6 1/2 cups of Honey Nut Cheerios
-1 1/2 cups mini marshmallows

In microwave melt (2-3 min) 1 1/2 cups of peanut butter chips, 3/4 light karo syrup, and 3
tablespoons butter.
Pour over cheerio/marshmallow mix and mix well.
Grease 9x13 pan; press mixture w/buttered spoon.
Microwave 1+ cups of chocolate chips and spread over cheerio mixture (I actually have used
an -entire BAG of chocolate chips!)
Refrigerate for 1 hour and cut into squares.


Peach Cobbler with Blueberries (mommytoangels)

Filling Topping
6 C. pitted and sliced fresh peaches 1 1/2 C oatmeal
2 C. fresh blueberries rinsed and drained 1/2 C firmly packed brown sugar
1/2 C. sugar 1/4 C flour
1/2 C firmly packed Brown sugar 1/8 tsp salt
1/2 C flour 1/2 C butter ,cut into small cubes
1/8 tsp cinnamon
1/4 tsp salt
pinch of nutmeg
pinch of cloves

Preheat oven to 350 degrees
Grease a 13 x 9 x 2 baking dish
In a large bowl toss peaches and berries with sugar, brown sugar, flour and spices transfer to
prepared baking dish

In a medium size bowl, mix oatmeal, brown sugar, flour and salt. Cut in butter with pastry
blender or fingertips ..should resemble coarse crumbs.. do not over mix
Sprinkle topping over fruit. Bake for an hour until bubbly

Serve with Ice cream or whipped topping


Easy Dessert (March Mom)

1 box Jiffy cake mix, any flavor (we like white)
8 ounces cream cheese, softened
1 large box of instant pudding mix, any flavor (we like french vanilla)
2 cups milk
any kind of fruit (we like peaches, maybe 4 or 5)
Cool Whip (8 ounce size)

Mix cake according to box directions but use an 11x14 baking pan. The idea is to end up with
a thin cake.)
It will only take maybe fifteen minutes to bake so you need to watch it.
Slice fruit and place on cooled cake. Beat cheese until smooth; add pudding mix and half of
the milk. Blend and then add the rest of the milk. Mix until smooth.


Turtle Bars (erikatib)

2 cups all purpose flour
1 3/4 cups (packed) dark brown sugar
1 1/2 cups (3 sticks) unsalted butter, room temperature
3 tablespoons whipping cream
1 cup pecan halves, toasted
3/4 cup semisweet chocolate chips (about 5 1/2 ounces)

Preheat oven to 350°F. Mix flour, 1 cup brown sugar, and 3/4 cup butter in processor until well
blended and crumbly. Press mixture evenly into ungreased 9x13x2-inch metal baking dish.
Bake until crust is light golden, about 15 minutes. Maintain oven temperature. Meanwhile,
bring remaining 3/4 cup brown sugar, 3/4 cup butter, and cream to boil in small saucepan over
high heat, stirring until sugar dissolves. Boil 1 minute, stirring occasionally. Remove caramel
from heat. Sprinkle pecans over crust. Pour caramel over pecans. Bake until bubbles form and
color darkens, about 20 minutes. Remove from oven and sprinkle with chocolate chips. Let
stand until chocolate melts, about 5 minutes. Using offset spatula, spread chocolate evenly
over top. Chill bars until chocolate sets, about 20 minutes. Cut into 1-inch squares. Makes
about 70.


Easy Chocolate Cavity Maker Cake (GeorgineVJ)

This cake is for chocolate addicts – it is so moist and rich that there is no need for frosting.
Makes one 10 inch bundt pan, enough for 12-24 servings, depending on size.

1 18.25 oz. package dark chocolate cake mix
1 3 oz. package instant chocolate pudding mix
1 16 oz. container sour cream
3 eggs
1/3 cup vegetable oil
1/3 cup coffee flavored liquor (I use Kahlua)
2 cups semisweet chocolate chips

Preheat oven to 350 degrees F. Grease and dust with cocoa a 10 inch bundt pan (cast
aluminum works very well for this cake). In a large bowl, combine all ingredients except for
chocolate chips. Beat until ingredients are well blended. Fold in chocolate chips. Batter will
be very thick. Spoon batter into prepared cake pan. Bake in preheated oven for
approximately 1 hour, or until cake springs back when lightly touched. Cake can burn easily,
so check it every couple minutes after 55 minutes. Cake tester will not come out completely
clean, but it shouldn’t feel stuck inside the cake, either. (I have to cook mine about 5-10
minutes over). Cool 10 minutes in pan, then turn out and cool completely on wire rack. To
serve, dust cake lightly with icing sugar or serve plain.

VERY RICH – serve with an ice cold glass of milk. MMMMMMMMM GOOD!


Pig Lickin Cake (mlz01)

1 box yellow cake mix
4 eggs
1/2 cup oil
11 ounces mandarin oranges in juice -- (1 small can)
1 teaspoon vanilla
9 ounces Cool Whip®
3 3/8 ounces instant vanilla pudding and pie filling -- (1- 3.4 ounce box)
1 can crushed pineapple -- drained

Preheat oven to 350 degrees.

Cake: Mix together cake mix, eggs, oil, mandarin oranges and juice, and vanilla. Divide into 3
round cake pans and bake for 25 minutes. OR Divide into 2 9x13" baking pans and cook for
20 minutes.

Icing: Beat together cool whip, pudding (powder), and pineapple.
Layer the cakes with icing.


Peaches and Cream Cheesecake (alikw)

This is really easy. . . and it’s low -fat!

Recipe from the Cincinnati Enquirer

Crust: ¾ cup flour
1 tsp. baking powder
½ tsp. salt

Fruit: 1 can (15 oz) sliced peaches in lt. syrup or juice, (drain and reserve syrup)

Filling: 8 oz low -fat cream cheese
1 3oz box vanilla pudding mix (not instant)
3 Tbsp. reserved peach syrup or juice
2 Tbsp. margarine
½ cup sugar
1 egg
½ cup skim milk

Topping:

1 Tbsp. sugar
½ tsp. cinnamon

1. Spray 10” pie plate with cooking spray.

2. To make crust, combine crust ingredients and beat at medium speed for 2 min. Pour into
pie pan. Put well-drained peaches over batter

3. To make filling, combine ingredients and beat 2 min. at medium speed. Spoon to within 1
inch of edge of batter.

4. Combine topping ingredients. Sprinkle over cream cheese filling. Bake at 350° for 35
minutes. Crust should be golden; filling will seem soft. Eat warm or chill until firm.


Granny Chick’s Chocolate Cake (babygotscraps)

1/2 cup butter
1 cup sugar
1/2 cup sour milk (add to milk 2 tsp. vinegar)
2 eggs
1/2 cup hot coffee
4 tbsp. cocoa
1 tsp. vanilla
1 heaping tsp. baking powder
1 tsp. soda
1 1/2 cup flour
1 tsp. cinnamon
1 tsp. cloves
1 tsp. nutmeg
1/4 tsp. salt

Mix butter and sugar. Add sour milk and eggs, dissolve cocoa in hot coffee. Add to wet
mixture. Add dry ingredients and vanilla. Bake 350' oven. in a 13 by 9 by 2 pan. Bake for 40
minutes.


Grandma Waning's Banana Loaf (babygotscraps)

1/2 cup butter
1 1/2 cup flour
2 eggs
1 cup sugar
3 bananas mashed
1 tsp. baking soda

Mix together. Bake at 350' fir 50-60 minutes. Makes two loaves.
Cooked when toothpick inserted comes out clean.




Seven Layer Magic Bars (spookykennedy)

½ cup unsalted butter
1 ½ cups graham cracker crumbs
1 c. semisweet chocolate chips
1 cup butterscotch chips
1 1/3 cups shredded coconut
1 cup chopped walnuts or pecans
1 (14oz.) sweetened condensed milk

1. Preheat oven to 350 degrees.

2. Place butter in a 13 x 9 inch pan and melt in oven.

3. Spread crumbs evenly over bottom of pan. Layer chocolate chips, butterscotch
chips, and nuts over crumbs. Pour milk over nuts. Sprinkle coconut over milk.

4. Bake until edges are golden brown, about 25 minutes. Cool and cut into squares.

Yum!


Chocolate Cookies (paynegal)

1 devils food cake mix
1/2 c. oil
2 eggs
1 c. chopped pecans

Mix all ingredients together in a large bowl. Drop dough by spoonfuls on cookie sheet, and
bake @ 350 for 10 minutes.


Mint Kissed Meringues (sylvia71)

*ZERO FAT* 2 G. CARBS*

2 egg whites ¼ tsp. Cream of tarter
1/8 tsp. Salt ½ cup sugar
¼ tsp. Mint extract 3 to 5 drops green food coloring
multicolored candy sprinkles. If desired

Heat oven to 200 F place parchment paper on 2 cookie sheets . In small bowl
combine egg whites, cream of tartar and salt; beat at medium speed until foamy. Increase
speed to high; add sugar 1 tablespoon at a time, beating until meringue is very stiff and glossy
and sugar is dissolved. Beat in mint extract. Fold in color 1 drop at a time until desired color

Use a decorating bag or a gallon sized Ziploc with a ½ inch hole cut in the corner. If desired fit
large decorating star tip in corner. Spoon in meringue twist top to seal. Squeeze bag to pipe
meringue into little puffs onto cookie sheet. Sprinkle with sprinkles. Bake at 200 for 2 hours

Immediately remove from cookie sheets; place on wire racks to cool. Makes about 4 dozen.



Easy Butterscotch Cookies (julianmaddie)

1 yellow cake mix
1 small pkg. butterscotch instant pudding mix
¾ cup oil
1 egg
1 cup chopped pecans (opt.)

Preheat oven to 350. Mix first 4 ingredients in large bowl with electric mixer. Dough will be
very stiff. Stir in optional pecans and finish mixing with your hands. Shape dough into walnut
sized balls. Place 2 inches apart on sprayed baking sheets. Bake 15-18 minutes. Cool 3
minutes on baking sheet. Transfer to wire racks to cool completely.


Chocolate Chip Mandelbrot (alikw)

Madelbrot means almond bread, but this recipe does not have an almond flavor. It is, however
prepared and sliced like a loaf, as traditional Mandelbrot is.
I got the recipe from my college roommate.

3 cups flour
3 eggs
1 cup sugar
1 cup vegetable oil
2 tsp. baking powder
1 tsp. vanilla
1- 12 oz bag chocolate chips

Mix dry ingredients with chocolate chips.
Add wet ingredients.

Make 2 loaves.

Bake on cookie sheets at 350° for 30 minutes or until golden. Cool slightly before slicing.


Layered Chocolate Bars (mlz01)

1 stick butter
graham cracker crumbs -- (1 sleeve)
1 bag chocolate chips
1 cup coconut -- (1/2 bag)
1 can sweetened condensed milk

Preheat oven to 350 degrees.
Melt a stick of butter in a 9x13" pan. Spread graham cracker crumbs in bottom of pan until
crust is formed. Spread two layers of chocolate chips and coconut over the crust. Drizzle
sweetened condensed milk over top. Bake for about 30 minutes or until slightly golden
brown.

NOTES : --Do not use fat free sweetened condensed milk--it does not turn out well.


Chocolate No Bakes (auntnettoandunclegle)

½ c. butter or margarine
½ c. milk
2 c. sugar
¼ c. cocoa
¼ c. peanut butter
1 ½ tsp. Vanilla
¼ tsp. Salt
2 c. quick cooking oats

In large saucepan melt butter. Add milk, sugar, & cocoa. Stir over med.
Heat until sugar is dissolved Bring to a boil and boil for 2 ½ minutes.
Remove from heat and stir in peanut butter vanilla salt and oats. Drop warm mixture by tsp. on
wax paper.

Store in airtight container


Funeral Cookie Bars (notsofunamy)

1 sleeve of graham crackers, crushed
6 oz. Chocolate chips (1/2 bag)
1 can sweetened condensed milk
1 tsp vanilla

Mix all ingredients together and spoon into greased cake pan or 8x8 square pan. Cook at
350 degrees for about 30 minutes or until center is set.


Peanut-Butter Oatmeal Cookies (March Mom)

3/4 c. butter
1/2 c. peanut butter
1-1/4 c. all-purpose flour
1 c. sugar
1/2 c. packed brown sugar
2 eggs
1 tsp. baking powder
1 tsp. vanilla
1/2 tsp. baking soda
2 c. rolled oats (regular kind, not quick)
1/2 cup vanilla chips or chocolate chips
1/2 cup peanut butter chips

In a large mixing bowl beat butter and peanut butter with an electric mixer on medium speed
about 30 seconds or until combined.
Add about half .of the flour to the butter mixture.
Then add the sugar, brown sugar, eggs, baking powder, vanilla and baking soda.
Beat till thoroughly combined. Then stir in the remaining flour. Stir in rolled oats and chips.

Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets.
Bake at 375 degrees about 10 minutes or till edges are lightly browned.
Cool on wire racks. Makes about 60 cookies.

Mm mm! My favorite!


Lemon Bites (RonnieJay)

1 pkg. lemon cake mix
1 egg
4 oz. whipped topping
½ c. powdered sugar

Combine the cake mix, egg and whipped topping in large bowl. Dough will be very stiff and
sticky. Using your hands, roll into 1-inch balls and roll in powdered sugar. Since the dough will
be sticky, try to handle as little as possible, don’t worry about making perfectly round balls, the
cookies will flatten anyway. Place on greased cookie sheets. Bake at 350 for 7-8 minutes or
until done; cookies should be light brown on bottom. (You can use almost any flavor cake
mix—I’ve also used chocolate and they were delicious.)


Old Fashioned Ginger Snaps (GeorgineVJ)

1 cup molasses (not blackstrap)
½ cup margarine or butter
1 teaspoon sugar
2 teaspoons ginger
2 teaspoons cinnamon
¼ teaspoon ground cloves
½ teaspoon ground nutmeg
1 ½ teaspoon baking soda
approximately 3 cups flour

Bring molasses to boil in medium saucepan and simmer for 4 minutes. Remove from heat.
Stir in all ingredients except flour. Cool mixture to lukewarm. Add enough flour to make
dough stiff (difficult to mix by hand). Chill dough until firm enough to roll out. Preheat oven to
375 degrees F. Roll dough to ¼ inch and cut small circles, or roll dough into logs and re-chill,
then slice into ¼ inch slices. Place cookies on greased cookie sheet or parchment paper and
bake for 6-8 minutes. They don’t spread, so you can place them fairly close together. Be
careful not to burn them – they’re dark in color and should be soft but dry when removed from
oven. Cookies will harden upon standing.

Makes about 3 dozen. Cookies keep well in airtight container, and freeze well.


Meringue Kisses (Jenn Owen)

2 large egg whites, room temperature
½ cup sugar
¼ teaspoon cream of tartar
½ teaspoon vanilla
1 pinch salt
2 ounces miniature chocolate chips

Preheat oven 375°F

IMPORTANT TO DO AHEAD AS YOU WILL TURN OFF OVEN TO BAKE

1. Line baking sheets with parchment paper; set aside.

2. In medium bowl, with electric mixer (beaters MUST be completely clean, no grease) on
medium speed, beat egg whites until frothy; add cream of tartar and salt. Beat on high speed
until stiff; beat in sugar 1 tablespoon at a time. Add vanilla; fold in chocolate chips.

3. Drop batter by heaping teaspoonfuls onto prepared baking sheet. Place in oven. Turn
oven off; leave cookies in oven 5 hours (overnight is best)

Variation: Add food coloring for festive holiday touch.


Easy Macaroons (kimpreschool)

2 8 oz. Pkgs. Of shredded coconut
2 tsp. Vanilla
1 can sweetened condensed milk

Mix ingredients. Drop from teaspoon onto well greased cookie sheet. Bake at 350 for 10-12
min. Cool slightly. Makes 4 doz.


Peanut Butter Cookies (yolandau)

1/2 cup peanut butter
1/2 cup shortening
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla
1 1/4 cups all-purpose flour, sifted
1/2 tsp. salt
1 tsp. baking soda

Cream peanut butter and shortening with sugars until light and fluffy. Beat in egg. Add vanilla.
Sift flour once before measuring. Mix and sift flour, salt, and soda together. Add dry
ingredients a little at a time. Roll dough into balls 1 inch in diameter, placing balls 2 inches
apart on ungreased cookie sheet. Take fork and flatten balls with the tines parallel to the
cookie. Press vertically then horizontally to formcrisscross. Bake at 350 F. for 10-20 min.


Lemon Coolers (erikatib)

1/2 cup powdered sugar
1/3 cup sugar
1/3 cup shortening
1 egg
1/2 teaspoon vanilla
1/8 teaspoon salt
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 tablespoon waterLemon Powdered Sugar
1 cup powdered sugar
rounded 1/2 teaspoon unsweetened Kool-Aid lemonade drink mix

1. Preheat oven to 325 degrees.

2. Cream together sugars, shortening, egg, vanilla, and salt in a large bowl.

3. Add the flour and baking powder. Add 1 tablespoon of water and continue mixing until
dough forms a ball.

4. Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet. Bake
for 15 to 18 minutes or until cookies are light brown.

5. As cookies bake, combine 1 cup powdered sugar with the lemonade drink mix in a large
plastic bag and shake thoroughly to mix.

6. When the cookies are removed from the oven and while they are hot, add 4 or 5 at a time to
the bag and shake it until the cookies are well coated. Repeat with the remaining cookies.


Famous Amos Chocolate Chip Cookie (Bunnee)

Turns out just like the title!!

1 cup soft margarine
3/4 cup packed light brown sugar
3/4 cup granulated sugar
1 tsp vanilla extract
1 tsp water
2 medium sized eggs
2-1/2 cups sifted all purpose flour
1 tsp baking soda
2 cups raisins and pecans
1 package semi sweet chocolate pieces

Beat margarine, brown and white sugar, vanilla, water, and eggs in a large bowl with electric
mixer until creamy. By hand, stir in f lour, baking soda and salt, mix well. Stir in raisins,
chocolate and nuts. Spoon dough onto cookie sheet allowing 1 to 1-1/2 inches between
cookies. Bake at 375 degrees for 8 minutes until cookies are nicely browned. Makes 6 dozen.


Crispy Chocolate chip cookies (erikatib)

THIN, CRISPY CHOCOLATE CHIP COOKIES

Makes about 4 dozen 2-inch cookies..The dough, en masse or shaped into balls and wrapped
well, can be refrigerated up to 2 days or frozen up to 1 month. Be sure to bring it to room
temperature before baking.

1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
1/4 teaspoon salt
3/4 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter, melted and cooled
1/2 cup granulated sugar
1/3 cup packed light brown sugar
3 tablespoons light corn syrup
1 large egg yolk
2 tablespoons milk
1 tablespoon vanilla extract
3/4 cup (about 4 1/2 ounces) semisweet chocolate chips

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets
with parchment paper; set aside. Sift flour, salt, and baking soda onto large sheet of
parchment paper; set aside.

2. In bowl of standing mixer fitted with paddle attachment, beat melted butter, granulated
sugar, brown sugar, and corn syrup at low speed until thoroughly blended, about 1 minute.
Add yolk, milk, and vanilla; mix until fully incorporated and smooth, about 1 minute, scraping
bottom and sides of bowl with rubber spatula as necessary. With mixer running on low speed,
fold up 3 edges of parchment around dry ingredients to form a pouch and slowly shake dry
ingredients into bowl; mix on low speed until just combined, about 2 minutes. Do not overbeat.
Add chips and mix on low speed until distributed evenly throughout batter, about 5 seconds.

3. Leaving about 2 inches between each ball, scoop dough onto parchment-lined baking
sheets with 1 1/4-inch (1 tablespoon capacity) ice cream scoop. Bake 1 sheet at a time, until
cookies are deep golden brown and flat, about 12 minutes.

4. Cool cookies on baking sheet 3 minutes. Using wide metal spatula, transfer cookies to wire
rack and let sit until crisped and cooled to room temperature. (Can be stored in airtight
container for up to 1 week.)


Paradise Cookies (mommytoangels)

1C flour
1C cornflakes
1C quick cook oatmeal
3/4C Brown sugar
3/4C semi chocolate chips
1/2C sugar
2 Tbsp sweetened flaked coconut
1/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 C butter, softened
1 egg
1 tsp vanilla extract

Preheat oven to 350

Place all of the dry ingredient in a bowl and stir until combined well.
Cream sugar butter and egg together.
Add all ingredients together until well combined
Drop the dough by heaping teaspoon on to ungreased cookie sheet about 2 inches apart.
Bake 10 to 12 minutes and allow to cool 5 minutes before moving to a wire rack to cool
completely.

makes 2 and 1/2 dozen


Toffee Bars (spookykennedy)

1 cup butter, softened
1 cup packed brown sugar
1 tsp. vanilla
1 large egg yolk
2 cups all purpose flour
¼ tsp. salt
2/3 cup milk chocolate chips
½ cup chopped nuts

Heat oven to 350 degrees.

Mix butter, sugar, vanilla and egg in a large bowl. Stir in flour and salt. Press dough into
ungreased 13x9 inch pan. Bake 25 to 30 minutes or until very light brown. Immediately
sprinkle chocolate chips on hot crust. Let stand about 5 minutes or until soft; spread evenly
with spatula. Sprinkle with nuts. Cool 30 minutes in pan on wire rack. Cut into square while
still warm.


Fudge Melt Away Cookies (Harmony Yotter)

Makes approximately 3 dozen cookies

¾ cup softened butter
1 cup packed brown sugar
1 cup granulated sugar
4 large eggs
2 tsp vanilla extract
½ cup cocoa powder
2 tsp baking powder
1 tsp salt
16 oz semi-sweet baking chocolate, melted Melt Away Mints

1) Combine butter, brown sugar and granulated sugar in a large bowl. Beat at medium speed
with electric mixer until well blended. Beat in eggs and vanilla. Beat until just blended.

2) Combine flour, cocoa powder, baking powder and salt. Mix into creamed mixture at low
speed until just blended. Stir in melted chocolate.

3) Cover with plastic wrap and chill for 30 minutes.

4) Preheat oven to 350 degrees F

5) Drop slightly rounded measuring tblsps of dough 2” apart on ungreased cookie sheet.

6) Bake 8 to 10 minutes (cookies should still be soft). Remove from the oven and immediately
press one mint candy into the middle of the cookie. Remove from pan to a wire rack and allow
to cool.


Incredible Chocolate Chip Cookies (photomom)

Preheat oven to 350

Cream with beaters until light and fluffy:
2/3 cup butter flavored Crisco (no substituting)
1/2 cup white sugar
1 cup brown sugar
1 tsp vanilla.
Fold in 2 eggs.

Sift together:
2 1/4 cup of flour
1 tsp. salt
1 tsp.soda.

Add to creamed mixture slowly.
Add 1 bag of chocolate chips.

Roll into balls, place on ungreased cookie sheets. Bake for about
10-11minutes or until just barely golden brown. Makes 2 1/2-3 dozen.


Cranberry Orange Scones (Purplebasketgardener)

2 cup flour
3 T sugar
1 T baking powder
6 T butter or margarine
2 T orange zest, finely minced
1/3 cup dried cranberries (do not use fresh)
1 egg, beaten
½ cup milk
powdered sugar (optional)

Mix flour, sugar and baking powder. Cut butter into flour mixture until crumbly. Add orange
zest and cranberries. In another bowl, beat together egg and milk. Pour liquid mixture into dry
ingredients; mix. On a lightly floured surface, roll out dough to about *" thickness. Cut out
dough with a round or shaped cookie cutter. Bake at 400* for 15 minutes, until golden brown.

Sprinkle with powdered sugar (optional).


Sour Cream Cookies (redheadjamie)

2 cups sugar
2 eggs
1 Tbsp vanilla
3 tsp soda
1 can sour cream frosting
1 1/2 cups shortening
1 cup sour cream
1 tsp salt
5 1/2 cups flour

Cream sugar and shortening. Add eggs and beat well. Add sour cream and vanilla.
Sift salt with soda and flour; gradually add to egg mixture until you have a soft dough.
Chill in refrigerator overnight. Roll and cut with cookie cutter.

Bake at 375° until light brown. Let cookies cool and ice with cream cheese frosting.




Breakfast Casserole (kimpreschool)

8 Slices white bread ( trim crusts and cut in cubes) 8 eggs, beaten
1 ½ lb. Meat( Sausage, ham, bacon, cooked and diced) 2 c. Milk
1 lb. Cheddar cheese, grated ½ tsp. Salt

Grease 13x9x2 in. pan. Put in bread cubes and cover with meat and half of the cheese. Mix
eggs, milk, and salt. Pour over casserole. Sprinkle with remaining cheese. Cover with foil and
refrigerate overnight. Bake at 325 for 1 ½ hours. Remove foil the last 20 min. We always have
this for Christmas breakfast.


Gingerbread Pancakes (redheadjamie)

Source: allrecipes.com

3 cups all-purpose flour
6 tablespoons baking powder
3 teaspoons unsweetened cocoa powder
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves
6 tablespoons ground hazelnuts
3 cups milk
6 egg whites
6 tablespoons dark molasses
6 tablespoons vegetable oil

In a large bowl sift together the flour, baking powder, cocoa, ginger, cinnamon and cloves; stir
in hazelnuts. Set aside. In a medium bowl whisk together milk, egg whites and molasses.
Make a well in the dry ingredients and pour wet ingredients into it. Stir just enough to moisten;
batter will be lumpy. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or
scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on
both sides and serve hot.


Cowboy Coffee Cake (for Christmas morning) (notsofunamy)

Mix:
2 ½ cups flour
½ tsp salt
2 cups brown sugar
½ tsp nutmeg
½ tsp cinnamon
2/3 cup shortening

Blend until crumbly. Measure out one cup for topping.

To remaining crumbs, add:

2 tsp baking powder
2 eggs
1 cup buttermilk
½ tsp baking soda

Mix and pour into greased 13x9 pan. Top with crumbs. Bake at 375 degrees for 25-30
minutes.


Carmel rolls (sixcss)

This is my family’s favorite special occasion breakfast. We have it every Christmas.

Grease well a 9x13 glass-baking dish
In the bottom of the baking dish add and stir;
2 c-packed brown sugar, I use light
1-cup heavy cream
1 cup chopped nuts

Then add sprinkled over the top of the sugar mixture: 3 cans of refrigerator biscuits, each cut
into quarters ½ of a stick of butter cubed. Bake at 375* until the roll are brown well. Carefully
lay a cookie sheet with a lip over the top of the baking dish and invert the rolls.


Wassail (mlz01)

2 quarts apple juice
1 pint cranberry juice
3/4 cup sugar
2 cinnamon sticks
1/2 teaspoon allspice
1 small orange
8 whole cloves

In a large crock-pot combine juices and sugar. Mix well. Add cinnamon sticks and allspice.
Poke cloves into orange and place in crock-pot. Cook on high for 1 hour, then low for 4-8
hours.


Double Layer Pumpkin Pie (Harmony Yotter)

1 large graham cracker pie crust
4 oz cream cheese, softened
1 tblsp milk
1 tblsp sugar
1 tub (8 oz) frozen non-dairy whipped topping, thawed
1 cup milk
2 pkg (4 serving size each) vanilla flavor instant pudding
1 can (16 oz) pumpkin
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves

1) Mix cream cheese, 1 tblsp milk, and sugar in large bowl with wire whisk until smooth.
Gently stir in ½ of the whipped topping. Spread on bottom of crust.

2) Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute. (Mixture will
be thick.) Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream
cheese layer.

3) Refrigerate 4 hours or until set. Garnish with remaining whipped topping. Store leftover pie
in refrigerator.


Rainbow Popcorn (alikw)

This makes a great gift any time of year! I got the recipe from the Sunday paper.

No stick cooking spray
8 cups popped popcorn
1 cup salted peanuts or cashews
¼ cup (1/2 stick) butter
3 Tbsp. light corn syrup
½ cup firmly packed light brown sugar or white sugar (DO NOT use dark brown sugar)
1 package (4 serving size) JELL-O gelatin, any flavor

(Do separate batches of red and green for Christmas; orange for Halloween;
we gave blue popcorn to the kids’ swimming teachers this summer!)

1. Heat oven to 300°. Line a cookie sheet with foil or wax paper. Spray with cooking spray.

2. Spray a large bowl with cooking spray and put popcorn and nuts in it.

3. Heat butter and corn syrup in a small saucepan on low heat. Stir in sugar and gelatin. Bring
to boil on medium heat. Reduce heat to low, gently simmer 5 minutes. Immediately pour syrup
over popcorn and toss to coat well.

4. Spread popcorn mixture on cookie sheet. Bake 10 minutes. Cool. Remove from pan and
break into small pieces.


Festive Fudge (spookykennedy)

3 cups semi-sweet chocolate chips
1 (14 oz) can sweetened condensed milk
dash of salt
1 c. chopped nuts (optional) or chopped peppermint candies/candy canes
1 ½ tsp. vanilla extract

1. In a heavy saucepan, over low heat, melt the chips with the milk and salt. Remove
from heat; stir in nuts if desired and vanilla. Spread evenly into wax paper lined 8 or
9 inch square pan.

2. Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into
squares. Store covered in the fridge.


Caramels (julianmaddie)

2 cups sugar
½ cup butter
1 tsp. vanilla
2 cups heavy cream
¾ cup Karo syrup

Mix sugar, butter, syrup, and 1 cup cream until boiling. Add 1 cup cream and cook until 238-
240 degrees on a candy thermometer. Then add vanilla. Pour into greased 9 x 11 pan. Cool,
then cut.


Christmas Cheese ball (sylvia71)

2 8oz block Philadelphia Cream Cheese, softened
2 cups super finely chopped pecans (1 cup for mixture and one cup to roll ball in)
2 tbsp super fine chopped onion
About 1/3 cup super fine chopped green bell pepper
1 8oz can of SUPER DRAINED crushed pineapple
1 tbsp seasoning salt

Mix cream cheese, pineapple, onion, pepper, one cup nuts and seasoning salt. Roll into two
medium sized balls or one gigantic one. Chill and then get them out, roll them in the other cup
of pecans that you SUPER FINELY CHOPPED in a food processor or mini chopper.

Wrap in festive saran wrap and refrigerate.


Egg Fondue (RonnieJay)

(I picked this one for Christmas because we always have it Christmas morning)

10 slices white bread, cubed
2 c. shredded sharp cheddar cheese
1 lb bulk sausage
4 eggs
2 ½ c. milk
¾ tsp. dry mustard
1 can cream of mushroom soup
½ can milk

Place cubes of bread in greased 13x9 baking dish. Top with cheese. Brown sausage, drain,
and place on top of cheese. Beat eggs, 2 ½ c. milk and dry mustard together. Pour mixture
over sausage. Refrigerate overnight. Mix soup and ½ can milk. Pour over top. Bake at 300 for
1 ½ hours.


Red Velvet Italian Cream Cake (lindawn7)

This is our traditional Christmas Cake. It is a little more complicated
than most cake recipes but well worth the effort.

1 stick of oleo
1/2 cup of shortening
2 cups sugar
5 egg yolks
1 tsp.soda/ 2 tsp. vinegar
1 cup of buttermilk
1oz. red food color & 1 oz. water
1 tsp. vanilla
2 cups of flour
1 Tbs. cocoa
1 tsp. salt
1 cup chopped nuts ( we use pecans)
1 small can coconut
5 egg whites stiffly beaten

Cream oleo and shortening. Add sugar, beat until smooth. Add egg yolks
one at a time, beating after each one. Sift together flour, salt and cocoa.

Add flour mixture alternately with buttermilk. Stir in vanilla. Add 1 oz.
food color and 1 oz. water. Add coconut and pecans. Fold in egg whites.

In a separate bowl beat 1 tsp. soda with 2 tsp. vinegar until foamy and
Fold into batter.

Pour into 3 greased and floured 9 inch cake pans. Bake at 350 for 25-30 minutes.

Cool and frost.

Cream Cheese Frosting

8 oz. cream cheese
1/2 stick oleo
1 box powdered sugar
1tsp. vanilla
chopped pecans

Beat cream cheese and oleo until smooth. Add sugar and mix well. Add
vanilla and nuts. Beat until smooth.


Pumpkin Dip (RonnieJay)

4 c. powdered sugar
2 pkgs cream cheese, softened
1 can (30oz) pumpkin pie filling mix
2 tsp ground ginger
1 tsp. ground cinnamon

Combine sugar and cream cheese, beat with electric mixer until blended. Blend in remaining
Ingredients. Refrigerate for several hours. Serve with gingersnaps.


Cream Wafers (Shevy)

1 cup butter
1/3 cup heavy cream
2 cups all-purpose flour
1/3 cup granulated sugar for decoration
1/4 cup butter, softened
3/4 cup sifted confectioners' sugar
1 teaspoon vanilla extract

Mix flour and 1 cup of butter or margarine thoroughly. Stir in whipping cream and mix well.
Chill 1 hour. Preheat oven to 375 degrees. Roll dough 1/8 inch thick on lightly floured board.

Cut into 1 1/2 inch rounds (we use a large mouth shot glass!). Transfer to waxed paper heavily
sprinkled with sugar, turning to coat both sides. Place on un- greased baking sheet. Prick in 4
places with fork. Bake 7 to 9 mins. or until slightly puffed (they should not be browned in any
way!). Put two cooled cookies together with filling.

To Make Filling: Blend 1/4 cup softbutter, 3/4 cup sifted confectioners' sugar, and 1 tsp. vanilla.
If desired, tint with food coloring.

Warning: these sound bad – the raw dough tastes bad – but once they’re al l together – they
are sooo good! We usually end up making 4 batches for Christmas Cookies and they all
disappear by Christmas night. They freeze well in a covered container.


Cranberries and Brie (believe)

3 cups fresh cranberries
1/3 cup water
3/4 cup brown sugar
1/8 tsp. dry mustard
1/2 tsp. pumpkin pie spice
1 round serving of Brie

Combine all ingredients except the Brie and stir together well. Drizzle cranberry mixture over
brie and bake at 300 degrees for 15 minutes. Servewith crackers as an hors d'oeuvres during
the holidays. Best served warm.

Enjoy!


Christmas Party Pinwheels (March Mom)

2 pkgs. (8 ounces each) cream cheese, softened
1 pkg. (.4 ounce) ranch salad dressing mix
1/2 cup minced celery
1/2 cup minced sweet red pepper
1/4 cup sliced green onions
3 to 4 flour tortillas (10- inch )

In mixing bowl, beat cream cheese and dressing until smooth.
Add rest of ingredients and spread about 3/4 cup on each tortilla.
Roll up tightly; wrap in plastic wrap. Refrigerate for at least 2 hours.
Slice into 1/2-inch pieces and serve.


Christmas Recipe (paynegal)

1 c. butter or margarine, softened

1 1/2 c. confectioner's sugar

1 egg

1 tsp. vanilla

2 1/2 c. flour

1 tsp. baking soda

1 tsp. cream of tartar

1 tsp. red food coloring

1/4 tsp. yellow food coloring
1/2 tsp, peppermint extract

In larger mixing bowl, mix together; butter, sugar, egg, and vanilla. Blend in remaining
ingredients on low speed to soft dough. Scrap bowl constantly. Divide dough in half.

To one half; mix in food colors and extract. Divide dough into pieces, drop
colored and plain pieces alternately into square pan to form checkerboard. Pat evenly swirling
colors for marbled effects.


Raspberry Truffle Cups (Quarter Cathy)

6 Oz. Vanilla-flavored candy coating (almond bark), cut up
6 Oz. Semi-sweet baking chocolate, cut up
2 Tbsps. Butter or margarine, cut into pieces
1/3 Cup Heavy whipping cream
2 Tbsps. Raspberry liqueur
24 Whole Raspberries

Melt candy coating as directed on package. Spread 1 teaspoon coating evenly in bottoms and
up sides of 24 miniature paper candy cups. Let stand until hardened. Melt chocolate in heavy
2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in remaining
ingredients except raspberries. Refrigerate about 35 minutes, stirring f requently, until mixture
is thickened and mounds when dropped from a spoon. Place raspberry in each candy -coated
cup. Spoon chocolate mixture into decorating bag with star tip. Pipe mixture into candy -coated
cups over raspberry. Place cups on cookie sheet. Refrigerate about 30 minutes or until
chocolate mixture is firm. Peel paper from cups before serving if desired. Store tightly covered
in refrigerator.

Variations: for Cherry Truffle cups, substitute cherry liqueur for the raspberry liqueur and 24
candied cherry halves for the raspberries.

YIELD: 24 candies


S’More Munchie Mix (Jenn Owen)

2 cups honey graham cereal
2 cups corn Chex®
2 cups granola
2 tablespoons margarine
1 tablespoon honey
¼ teaspoon cinnamon
2 cups miniature marshmallows
1 cup raisins
1 cup milk chocolate chips

Preheat oven 275°F

1. Combine cereals in non-stick 15" x 10" x 1" jellyroll pan.

2. Melt margarine in small saucepan, stir in honey and cinnamon. Pour margarine mixture
evenly over cereal mixture; toss until cereals are well coated. Spread mixture evenly onto
bottom of pan.

3. Bake 35-40 minutes or until crisp, stirring after 20 minutes. Cool completely.

4. Add marshmallows, raisins and chocolate chips; toss to mix.

NOTE: Can be stored in an airtight container for up to 1 week.


Cream Cheese Crescent Rolls (spookykennedy)

3 c. flour
1 T. sugar
1 tsp. salt
½ pkg. quick rise yeast
½ cup hot water (not too hot, or it will kill the yeast)
1 8 oz. cream cheese – softened and cut into 8 pieces
1 egg
1 T. butter, melted

Set aside one cup of the flour. In a large bowl, combine the remaining flour, sugar, salt and
yeast. Stir in the hot water and the cream cheese. Mix well, then add a beaten egg and only
enough of the reserved flour to make a nice, soft dough. Mix well. Place on floured surface
and knead for 4 minutes.

Divide dough in half. Roll each halt in a 10 inch circle, then cut each circle into 6 wedges.
Start from the wide end and roll to tip in a crescent shape. Place on greased baking sheet and
cover. Fill a large shallow pan half full of boiling water and place on counter. Place baking
sheet of rolls over pan. Let dough rise for 25 to 30 minutes. Bake at 425 degrees for 10
minutes. Brush with melted butter while hot.

These are quick and delicious


Sweet Potato Puff (Bunnee)

This is a wonderful side dish to accompany the Christmas dinner, and it can be made up the
night before and baked just before serving.

3 cups cold mashed sweet potatoes (without added milk or butter)
1/2 cup sugar
1/2 cup butter or margarine, melted
2 eggs, beaten
1/3 cup milk
1 tsp vanilla extract
1/2 cup flaked coconut

TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 TBS butter or margarine, melted
1/4 cup all purpose flour

In a mixing bowl, beat sweet potatoes, sugar, butter, eggs, milk and vanilla until fluffy. Stir in
coconut. Spoon into a greased 2-1/2 quart baking dish. Combine topping ingredients until well
blended; sprinkle over sweet potatoes. Bake, uncovered, at 350 degrees for 35 - 40 minutes
or until golden brown.

Yield: 8 servings


Christmas Dinner (Purplebasketgardener)

basic lasagna, meatballs, sausage & peppers, garlic bread