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I like cooking and baking.



My favorite place to go to get recipes: http://www.dianaskitchen.com/

http://teriskitchen.com/recipes.html

Search for recipes using your ingredient list: http://www.supercook.com/

Health Information: http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1846/2






• 1 ½ c flour
• 3 ½ tsp baking powder
• 1 tsp salt
• 1 tbs sugar
• 1 ¼ c milk
• 1 egg
• 3 tbs butter (or veg. oil)
Whisk together dry then add wet . Drop onto (medium) hot griddle/skillet. When the top bubbles, flip.




• 1 loaf French bread
• 2 eggs
• 2 tbs sugar
• 1 c milk
• ¼ tsp salt
• 1 tsp vanilla
Whisk together eggs, milk, sugar, salt and vanilla.
Slice the French bread into ½ to 1” slices.
Dip the bread into the milk mixture quickly, coating both sides. Do NOT soak the bread.
Drop onto (medium) hot griddle/skillet. Cook about 3-5 minutes on each side.



BISCUITS





• 2 c flour
• 1 tbs sugar
• 4 tsp baking powder
• ½ tsp salt
• ½ c shortening (use butter flavor)
• 1 egg
• 1/3 c milk


Combine all, beginning with the flour and shortening, mixed thoroughly. It should make a big, sticky ball. If needed, add more flour or more milk until it does make a ball.
Roll out the dough on a floured surface. Use a large drinking glass to cut into shape.

4
cups
all-purpose flour
8
teaspoons
baking powder
1
teaspoon
cream of tartar
1
teaspoon
salt
4
teaspoons
sugar
1
cup
shortening*
1 1/3
cups
cold buttermilk
*Use butter or vegetable shortening such as Crisco--Do not use margarine.
Can use cream, heavy cream, half-and-half with melted butter. Use what you have!
1. Sift the flour, baking powder, cream of tartar, salt, and sugar into a medium-sized bowl.
2. Cut the shortening into ½-inch pieces and add them to the flour mixture. Use a pastry cutter to “cut” the shortening into the flour until the mixture resembles coarse crumbs. (Alternatively, you can do this with your hands, working the shortening into the flour with a pinching and tossing motion.)
3. Add the buttermilk and mix gently just until blended.
4. Turn the dough out onto a lightly floured surface and knead it gently two or three times so that it comes together into a cohesive mass. You can add a bit more flour if the mixture is very wet, but avoid overworking the dough.
5. Gently roll or pat the dough to a thickness of one inch. Use a 3 1/4 ” biscuit cutter to cut rounds.
6. Place the biscuits close together on a parchment-lined cookie sheet and brush with milk.
7. Bake in a 450-degree oven for 18 to 20 minutes or until puffed and golden. Cool to room temperature.




• Sausage
• 4 tbs flour
• 2 ½ c milk
• Salt + pepper
Cook sausage in a large skillet until golden brown. Remove sausage, but leave all the grease and any meat drippings stuck to the pan. Over low heat, add 4 tbs of flour and brown it, scraping the pan. Once the flour is combined with the grease, add the 2 ½ c of milk and salt and pepper to taste.
Cook over low heat until thickens.
You can add more milk and flour depending on how much gravy you need. You can also crumble sausage into the gravy after you’ve finished cooking it.
Pour gravy over the biscuits.


• 1 package active dry yeast
• 1/4 cup warm water
• 1/4 cup granulated sugar
• 2 eggs
• 1/2 cup sour cream
• 3/4 cup plus 2 tablespoons butter or margarine
• 3 1/2 cups flour
• 1 teaspoon salt
• 2 tablespoons butter or margarine
• 1/2 cup packed brown sugar
• 2 teaspoons cinnamon
• 1/2 cup chopped pecans
• 2 tablespoons butter or margarine
• 1/2 cup granulated sugar
• cinnamon
PREPARATION:
In a bowl, dissolve yeast in warm water. Blend in cup sugar, eggs, sour cream and 3/4 cup plus 2 tablespoons butter. Put flour and salt in large bowl. Make a well in the center and add yeast mixture, then slowly work in flour. Mix with hands until smooth, then shape into balls. Place in greased bowl. Cover and refrigerate 4 hours to 3 days. Roll out dough in rectangle.
Spread dough with 2 tablespoons butter, then sprinkle on brown sugar, 2 teaspoons cinnamon and chopped pecans. Roll out like jelly roll and cut into slices. Place on cookie sheet and flatten. Spread with 2 tablespoons butter, then sprinkle with 1/2 cup sugar and cinnamon. Let rise 10 to 15 minutes.
Bake at 400° 10 to 15 minutes.
Recipe is from Diana Rattray

2 cups milk
1/3 cup sugar
1/2 cup shortening
1/4 cup warm water
1 pkg active dry yeast
5 cups all purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
2 tsp. salt
1/2 cup butter, melted
Dissolve yeast in warm (not hot, about 110◦) water with a pinch of sugar and allow to sit for 5 minutes.
Scald milk: Bring nearly to a boil, heating only until tiny bubbles begin to form around the edges of pan, around 190°F. Remove from heat. Stir in shortening and sugar until dissolved. Allow to cool to lukewarm (85°F).
Stir in yeast mixture and 3 cups flour. Beat until smooth.
Transfer dough to a bowl brushed with oil, turning once to coat dough with oil. Cover and let rise in a warm place for 2 or 3 hours. Add remaining ingredients except for the butter. Knead 4-5 minutes. Allow the dough to rise for another hour.
Preheat oven to 350°F.
Melt 1/2 cup butter and allow to cool slightly. 1 tablespoon sugar may optionally be added to the butter for a little extra sweetness, if desired.
Dust a work surface well with flour. Turn dough out and roll into 1 1/2" to 2" diameter balls. Dip the dough balls into the slightly cooled, melted butter.
Arrange in layers in a Bundt pan, tube, or monkey bread pan.
Bake in preheated oven for 45-55 minutes. Cool 5 minutes, Run a blunt knife along edges of bread to free it from the pan. Remove, upside-down, from pan onto serving dish. The bread may be served either sliced or pulled apart. Best served while still warm from oven.






• 1 lb ground beef
• 1 onion
• 2 ½ c rice
• 2 large green bell peppers
• 2 15oz cans tomato sauce
• 8 tbs honey
• 1 tsp lowry’s
• 1 tsp pepper
Dice onion, sauté with beef. Drain fat. Add 2 ½ c rice to browned beef and onion mix.
Cut bell peppers tops off, remove cap and seeds. Rince. Pour 1 can of tomato sauce into measuring cup, add 4 tbs honey and blend.
Add beef and rice mix to green bell peppers. Arrange in glass casserole dish. Pour tomato sauce mix over and around bell peppers.
Bake at 350 for 1 hr.




• 5-6 potatoes
• 3-4 eggs (boiled ant diced)
• 2-3 stalks of celery (diced)
• Mayonnaise (to taste)
• 1 cup Sour Cream
• Salt (to taste)
• 1 tsp mustard (to taste)
• Dill pickles (chopped)
Or dill relish
• 1+ tsp of Lowry’s
• 1 Onion
Clean, cut and boil the potatoes until soft. Cool. Cut into 1” parts.
Mix the remaining together






• 3/4 cup mayonnaise
• 3 tablespoons sugar
• 1 1/2 tablespoons white wine vinegar
• 1/3 cup oil
• 1/8 teaspoon onion powder
• 1/8 teaspoon dry mustard
• 1/8 teaspoon celery salt
• 1 dash black pepper
• 1 tablespoon lemon juice
• 1/2 cup half-and-half
• 1/4 teaspoon salt


• 1 large head cabbage, finely shredded (or 1 small head of red and 1 small green head)
PREPARATION:
Blend mayonnaise, sugar, vinegar and oil. Add onion powder, dry mustard, celery salt, pepper, lemon juice, half-and-half and salt. Stir until smooth. Pour coleslaw dressing over shredded cabbage in a large bowl and toss until cabbage is well coated. Keep coleslaw refrigerated. Coleslaw serves 8.

INGREDIENTS




1/2 tablespoon butter
1 cup finely chopped onion
2 tablespoons Worcestershire sauce
1 carton (8 ounces) sour cream
1/2 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon pepper




DIRECTIONS
1. In medium skillet, heat butter over medium-high heat until melted; add onion. Cook and stir 3 to 5 minutes or until tender and lightly browned. Remove from heat, stir in Worcestershire sauce. Cool completely.
2. In bowl, combine onion mixture, sour cream, mayonnaise, salt and pepper; mix until blended.
3. Cover and refrigerate at least 1 hour to allow flavors to blend. Serve with French-fried potatoes or roasted potato wedges.

·
http://whatscookingamerica.net/Sandwich/AvocadoTomatoMelt4.jpg
http://whatscookingamerica.net/Sandwich/AvocadoTomatoMelt4.jpg
4 English muffins, split

· 1 ripe avocado, peeled, pitted, and sliced
· 1 to 2 large vine-ripened tomatoes, sliced thin
· Coarse salt
· 1/4 cup chopped fresh basil leaves
· Fresh Mozzarella Cheese, sliced thin
· 1/4 cup grated Parmesan cheese
· Fresh ground black pepper
Preheat oven broiler to high. Under the broiler, toast English muffin halves on a baking sheet until golden brown. Remove from oven.
Top each muffin half with sliced avocados and sliced tomatoes; lightly salt the tomatoes.
Sprinkle chopped basil leaves over the tomatoes. Put a layer of mozzarella cheese over the basil, sprinkle with grated Parmesan cheese, and top with black pepper.
Broil prepared muffin halves for approximately 2 to 3 minutes or until cheese has melted. Remove from oven and enjoy!
Makes 4 servings.
05/08/10 – used tomatoes, chicken, basil, avocado for personal pizzas







• ¾ c hot milk (not boiling!)
• 3 tbs shortening
• 3 tbs sugar
• 1 ¼ tsp salt
• 1 egg
• 4 c flour (or more to texture)
• ¼ c water
• 1 pkg yeast
Ø Bring the milk almost to a boil in the microwave. Remove and add the shortening sugar and salt. Mix until the shortening is well blended in. Set aside to cool.
Ø Mix the yeast with the ¼ c lukewarm water. Sprinkle ½ tsp sugar into the mixture. Let it rise while the milk mixture is cooled to lukewarm. NOTE: the yeast MUST be risen before adding to the milk. AND The milk must not be too hot.
Ø Add egg to milk mix. Add yeast to other liquids. Mix together gently. Begin adding flour in slowly, starting with 2 cups. Continue adding flour until you can’t sir anymore. Then knead with your hands.
Ø Roll into balls with greased hands and let raise 3hrs.
Ø Bake at 400 for 15min or until light brown.

• 2 tablespoons butter
• 2 cups low sodium chicken broth
• 2 minced garlic cloves
• 1 cup arborio rice
• 2 cups spinach
• 1 cup mushroom
• 8 ounces chicken breasts
• 1 tablespoon parmesan cheese
Directions
Heat 2 cups of Low Sodium/Fat Free Chicken Stock to a simmer.
Sautee garlic in butter over medium low to medium heat. Add chicken and cook for 2 minutes. Add mushrooms and stir for 3 minutes. Remove mushrooms and chicken and set aside. Add rice and coat with butter from pan. Add heated chicken stock, 1/2 cup at a time, stirring and cooking til each addition is absorbed before adding the next. After final addition of stock is added, add chicken, mushrooms, spinach and cheese. Stir together to melt cheese and welt the spinach. Serve and enjoy!

Recipe #410761 | 30 min | 5 min prep |
• 2 tablespoons butter
• 2 cups low sodium chicken broth
• 2 minced garlic cloves
• 1 cup arborio rice
• 2 cups spinach
• 1 cup mushroom
• 8 ounces chicken breasts
• 1 tablespoon parmesan cheese
Directions
Heat 2 cups of Low Sodium/Fat Free Chicken Stock to a simmer.
Sautee garlic in butter over medium low to medium heat. Add chicken and cook for 2 minutes. Add mushrooms and stir for 3 minutes. Remove mushrooms and chicken and set aside. Add rice and coat with butter from pan. Add heated chicken stock, 1/2 cup at a time, stirring and cooking til each addition is absorbed before adding the next. After final addition of stock is added, add chicken, mushrooms, spinach and cheese. Stir together to melt cheese and welt the spinach. Serve and enjoy!





  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste


  • Special equipment needed: A food processor
1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Makes 1 cup.Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.



By Diana Rattray, About.com Guide


  • 3 tablespoons finely chopped onion
  • 2 small cloves garlic, minced
  • 3 large ripe tomatoes, peeled and seeds removed, chopped
  • 2 hot chile peppers, Serrano or Jalapeno, finely chopped
  • 2 to 3 tablespoons minced cilantro
  • 1 1/2 to 2 tablespoons lime juice
  • salt and pepper


Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain throughly. Discard water. Cool. Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt, and pepper. Refrigerate for 2 to 4 hours to blend flavors. Makes about 2 cups of salsa.






• 1 c butter
• 2 c sugar
• 4 eggs
• ¼ tsp salt
• 2 tsp baking soda
• 4 c flour
• 6 c mashed bananas
• 1 c pecans or walnuts
• OR ½ c coarse sugar


Mix all the together, pour into greased miniature bread pans. You can sprinkle the coarse sugar on top now, if you’ve chosen to not use nuts.
Bake at 325 for 45min to 1hr 15 min. Use the toothpick test to determine when to remove.

INGREDIENTS:
  • 2 eggs
  • 1 cup milk
  • 1 cup sifted all-purpose flour
  • 1/4 teaspoon salt
PREPARATION:
Break eggs into a mixing bowl; add milk and beat until well blended. Add sifted flour and salt; continue beating until batter is smooth and thick. Bake in hot greased iron muffin cups or greased glass custard cups which are very hot.
Bake at 450° for 20 minutes, then reduce heat to 350° and bake 15 to 20 minutes longer, depending on size. Serve right away. Make a small slit in each popover to allow steam to escape. Makes about 6 to 8 large popovers.

||



recipe image
recipe image




Submitted By: Rebecca Phillips
Photo By: raetzpl
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Ready In: 50 Minutes
Servings: 12

Ingredients:
1 teaspoon active dry yeast
1 1/4 cups warm milk (110 to 115 F)
1/4 cup butter or margarine, softened
2 tablespoons sugar
1 teaspoon salt
1 egg yolk
3 3/4 cups flour
Directions:
1.
In a mixing bowl, dissolve yeast in warm milk. Add the butter, sugar, salt and egg yolk; mix well. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Shape into 12 balls. Push thumb through centers to form a 1-in. hole. Place on a floured surface. Cover and let rest for 10 minutes; flatten. In a large saucepan, bring water to a boil. Drop bagels, one at a time, into boiling water. When bagels float to the surface, remove with a slotted spoon and place 2 in. apart on greased baking sheets. Bake at 400 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
*
Bagel Dogs - Recipe #2



1 cup warm water (110 degrees F/45 degrees C)
1 egg yolk
1 1/2 teaspoons salt
2 tablespoons white sugar
3 cups bread flour
2 1/4 teaspoons active dry yeast



~while your dough is mixing or rising, take 1 package hotdogs , rinse the hot dogs off, and make a slit down the length of each hot dog. Careful not to cut through the ends, or they will curl up. Cook 7 slices of bacon until it is cooked but not crisp, and drain well. Slice Cheddar cheese (Tillamook FTW!) into 1/8 inch thick slices, and stuff it into the incisions in the hot dogs. Then wrap each hot dog tightly with the cooked drained bacon. (see picture) Set aside.
~Fill a large stock pot or dutch oven (I use a huge wok) with water and add 2 Tablespoons white sugar. Set it to boil over high heat. Preheat oven to 350 Fahrenheit.
~When your dough is at a stage when it is ready to be shaped (when the machine cycle is over) cut 8 pieces of parchment (or wax, if you don't have parchment) paper into strips about 3"x7". You will need 8 of these strips of parchment, and they will make life easier. Also prepare a baking sheet to accommodate the bagel dogs by covering it in parchment paper and sprinkling a generous tablespoon (or two) of cornmeal over the paper: this will keep them from sticking and also lend them a more professional bakery feel. So, now you have your dough. Divide it into 8 equal pieces, and keep the pieces covered until you are ready to work with them. You have to work fast because bagel dough tends to dry out and also it rises VERY fast. So, for each piece roll the dough between your palms until it is as long as your hotdog, maybe a little longer. Lay it down on a lightly floured board (not much bench flour is needed) and roll the dough flat, until it is oblong and about 1/2 inch thick. Moisten the surface with a bit of water. Lay your wrapped-and-stuffed dog on top of the dough at one end, so it sort of makes a 45 degree angle. Roll the dough around the hotdog, overlapping the edges slightly until it is all covered. Then take the bagel dog and roll it along the board gently, sealing it and making it more or less even. Put each assembled bagel dog on its own separate piece of parchment paper, and cover with a kitchen towel
Allow to rest 10 minutes.
~Drop the bagel dogs into the boiling water, picking them up by the paper so as not to mar their loverly bagel exterior. Boil them for 1 minute on each side. Scoop the bagels out gently and place 1 inch apart on the prepared baking sheet. Bake in the centre of the oven for 20-25 minutes, but after they have baked for TEN minutes, pull them out of the oven and brush on the egg white you saved from earlier. (remember?) This will give them a shiny glaze, but without the risk of deflating them from brushing it on before baking. You can also sprinkle on some sesame seeds after you glaze them. Remove from oven after 20-25 minutes, and allow to cool briefly before devouring them en masse. They keep well and make great lunches. Also: mustard. hells yeah




· 4 tbsp. butter, melted
· 1 1/2 lbs. rock cod fillets, skin and bones removed
· Salt
· Pepper
· 2 tbsp. olive oil
· 3 c. leeks (white part only), peeled & thinly sliced
· 1/3 tsp. ground thyme
· 1/4 c. parsley, chopped
· 2 lbs. boiling potatoes, peeled & sliced into 1/8-inch rounds


Brush 9 x 12-inch baking dish with about 1 tablespoon melted butter. Lay rock cod fillets in a single layer on the bottom of the dish. Sprinkle with salt and pepper.
Heat 1 tablespoon olive oil in 12-inch skillet. Add leeks and thyme, and salt and pepper lightly. Cover and cook over medium heat 5 to 6 minutes, until leeks are soft, but not brown. Stir frequently.
Spread leek mixture over fish and sprinkle with parsley. In the same pan, over medium heat, add 1 tablespoon melted butter and remaining olive oil. Add potatoes, spreading them evenly over bottom of pan. Cook about 10 minutes, stirring pan frequently. Spread partially cooked potatoes over fish. Pour remaining melted butter over gratin and bake in 450 degree oven 25 to 30 minutes, basting with juices 2 or 3 times. Serve when potatoes are well browned. Serves 4 to 6.








• 3/4 pound pork tenderloin
• 2 - 3 teaspoons soy sauce
• Pinch of cornstarch
Sauce:
• 1/4 cup sugar
• 2 tbs ketchup
• 2 tbs dark soy sauce
• 1/4 teaspoon salt
• 1/2 c pineapple juice
• 1/4 cup vinegar
• 1 tbs cornstarch dissolved in 4 tablespoons water
Batter:
• 1/3 cup flour
• 1/3 cup cornstarch
• 1 egg white, lightly beaten
• 1 tablespoon vegetable oil
• 1/3 c warm water, as needed
• Other:
• 1 carrot
• 1/2 red bell pepper
• 1/2 green bell pepper
• 1/2 cup pineapple chunks
• 3 cups oil for deep-frying, or as needed


Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.
In a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.
Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.
Heat the oil for deep--frying to 375 degrees Fahrenheit.
For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).
Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.
(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).
To prepare the sweet and sour sauce, bring the sauce to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve sweet and sour pork hot over rice.




• 1/3 c parmesan cheese
• 1 tsp lowrys
• 3 chicken breasts
• 1 chopped onion
• 1 tbs butter
• 1 tbs flour
• 1-1 ½ c milk or sour cream
• Spinach
Season with Lowry’s
• Garlic clove (and garlic salt)
• A touch of parsley
• ¼ oregano
• 1/8 tsp basil
• 8 oz noodles
Start the water to boil the pasta.
Saute chicken in the butter with garlic, ¼ of the onion, a little bit of organo, and the parsley and salt. Cook for about 10 minutes. Once you get a nice golden crust to it, remove the chicken.
Add the spinach and cook it down. Meanwhile, cook the pasta. Once the spinach is soft (not mushy, just barely soft), remove it from the pan. Add the flour and cook it slightly brown. Season it to taste and begin adding the milk until you have a thick sauce.
In a glass pan, layer the pasta, then the chicken and spinach and sauce. Now add the parmesan cheese and bake at 350 for 15-20 min (until the cheese is nice and gooey).
Best if eaten with garlic bread

· 5 boneless chicken breasts, washed & patted dry
· 1/4 c. butter, melted
· 2 cloves garlic, minced
· 1/4 c. Dijon mustard
· 1/2 c. Panko (Japanese bread crumbs)
· 3 tbsp. Parmesan cheese, shredded
· 1 tbsp. parsley flakes
Mix melted butter/butter, garlic and mustard. Set aside. Mix Panko crumbs, Parmesan cheese, and parsley. Set aside.
Coat chicken in mustard sauce on both sides; dip chicken tops only in crumb mixture to coat. Lay chicken in baking pan, crumb mixture side up (use small baking pan so that chicken is cozy, close together).
Bake at 500°F for 15 minutes.
Makes 4 servings.






• 1 package lasagna noodles (Barilla, the non wavy-ones)
• 1 pound Italian sausage
• 1 medium white onion (Chopped)
• 1-2 clove minced garlic
• 2 Jars Barilla Olive sauce
• 3 cups shredded mozzarella cheese
• 1 pound part-skim ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 eggs
• 2 teaspoons garlic salt
• 1/4 teaspoon ground black pepper
1. Preheat oven to 350 degrees F (175 degrees C).
2. In skillet over medium heat, brown the sausage with the onions, garlic; drain.
3. In a bowl, combine 2 tsp garlic salt, Ricotta, Parmesan, egg, and pepper; mix well.
4. In lightly greased 9x13 inch baking dish, spread 2 cups sauce. Begin
layering with 4 noodles, 1/2 cheese mix, 1/3 remaining sauce, and 1 cup mozzarella. Repeat this layer again and the last layer will be noodles, sauce and mozzarella cheese.
5. Bake covered in a preheated oven at for 45 minutes. Bake uncovered an additional 10 minutes. Let cool 10 minutes before serving.
Note: you can add various types of veggies in here – for instance zucchini, or spinach, all you need to do is change the sauce (as the olives have a distinctive taste).

INGREDIENTS:
  • 3 cups ziti or other tube pasta, uncooked
  • 1/2 pound Italian sausage, sliced
  • 1 stick (8 tablespoons) butter or margarine
  • 1 cup sliced mushrooms, about 4 ounces
  • 1 green bell pepper, sliced
  • 1/2 cup chopped onion
  • 1/2 cup all-purpose flour
  • 2 1/4 cups milk
  • 2 cups shredded mild cheddar cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon pepper
PREPARATION:
Cook ziti according to directions; drain. In a saucepan, brown sausage. Remove to paper towels to drain.
Melt butter in skillet and sauté mushroom, green pepper and onion until just tender. Blend flour into the vegetable mixture, stirring until well blended and bubbly.
Gradually add milk and cook over medium low heat, stirring constantly, until mixture begins to boil. Continue to cook and stir for 1 minute. Blend in 1 1/2 cups cheddar cheese, Parmesan cheese and pepper, stirring until cheeses are melted and mixture is smooth.
Stir hot, cooked ziti and sausage into vegetable cheese sauce. Pour into greased 2 or 3 quart casserole. Top with remaining 1/2 cup cheddar cheese. Bake at 350 for 30 minutes or until hot and bubbly.
Baked ziti recipe shared by Pat.






• Chicken breasts
• 1 ½ tsp salt
• ¼ pepper
• ½ tsp paprika
• 1 medium onion
• 1 can or 3 med tomatoes
• 1 tsp oregano
• Yellow squash
Sprinkle chicken with 1 tsp salt, pepper, paprika. Broil for 10 min, turn once. Transfer to skillet. Add onion, tomatoes, oregano, and ½ tsp salt. Cover and cook over med-low heat. Add sliced squash and cover for 10 minutes or until squash is barely cooked.






• 1/3 c soy sauce
• 2 tbsp brown sugar
• 1 clove garlic (crushed)
• 1 tsp ginger
• 1 tsp corn starch
• 1 ½ lb chicken (cut into bite sizes)
• 1 tbsp olive oil
• 1 bunch broccoli (chopped)
• 1 large onion (chopped)
Begin preparing the rice.
Combine first 6 with ¼ c water in bowl. Note: I usually triple this recipe, because we like the sauce. Marinate the chicken in sauce for 10+ minutes. Drain chicken (preserve marinade!). Heat oil in skillet. Add chicken slowly. Stir-fry until medium brown. Remove chicken and set aside.
Add broccoli and onion to hot skillet. Stir-fry 1 minute. Add ¼ c water, cover and steam for 3 minutes or until broccoli is tender-crisp. Return chicken to skillet, adding marinade. Heat thoroughly, stirring constantly.
Serve over rice.






• 1 ½ lb chicken
• 1 egg white
• Asparagus in 1 ½“ pieces
Sauce
• 3 tbs soy sauce
• 1 tbs cornstarch
• ¼ c dry sherry
• 2 tsp sesame oil
• 2 tbs vege oil

Seasonings
• 1 tbs minced garlic
• 1 tbs minced ginger
• ¼ c chicken broth
• 1 red pepper
• ½ c chopped scallions
Begin preparing the rice.
Combine garlic and ginger. Fry in the vege oil for 2 min. Add asparagus, fry for 1 minute. Add broth for 2 min. Remove and wipe pan. Fry chicken.
Serve over rice.








• 3 cloves garlic
• 1 ½ tsp oregano
• 1 c kalamata olives
• 4-5 tbs olive oil
• Salt & pepper
• 3 or more chicken breasts
• ¾ lbs fettucini
• 1 tbs parsley
• 2 tbs parmesan
• Baking thread
Start the water to boil the pasta.
Mix chopped garlic, the oregano, chopped olives, salt & pepper, and a little oil together to make a paste.
Flatten the chicken breasts using a mallet. Saute chicken in the olive oil. Cook for about 20 minutes. Once you get a nice golden crust to it, remove the chicken. Pour off the fat. Add ¼ c water and add the mixture from above. Once it is heated and makes a paste, remove from heat.
Spread the olive paste on the chicken. Wrap it up and hold it together with string. Salt and pepper the outside.
In a glass pan, layer the pasta, then the chicken and fettuccini. Now add the parmesan cheese and bake at 400 for 10 min (until the cheese is nice and gooey).
Best if eaten with garlic bread






• 2 tbs butter
• ½ c water
• 8 oz tomato sauce
• ¼ c ketchup
• 1 tsp worstershire sauce
• ½ tsp garlic powder
• ¼ tsp salt
• ½ tsp dried oregano
• Lamb chops
• Pasta
Melt butter and brown lamb meat. Season with salt & pepper. Remove meat.
Pour water into skillet and stir. Add all remaining to skillet. Pour skillet over lamb and bake at 350 for 20 min.
Serve over pasta.


• 2 tablespoons vegetable oil
• 1 onion, thinly sliced
• 4 boneless pork chops
• water to cover
• 2 green bell peppers, sliced
• 1 tablespoon browning sauce
• 2 teaspoons all-purpose flour
• salt and pepper to taste
1. In a large skillet, heat oil over medium high heat. Saute onions, then add pork chops and brown for 4 to 5 minutes on each side. Add enough water to barely cover pork chops and top with green bell peppers. Add browning sauce, cover skillet and let all simmer for about 40 minutes, turning chops at least once.
2. Remove pork chops from skillet to serving plate or platter. Thicken bell pepper sauce with flour and water, to taste. Season sauce with salt and pepper to taste, pour over chops and serve immediately



· olive oil
· 1 medium onion, diced
· 2 garlic cloves, minced
· 2 pounds pork pieces, cut into
· 1-inch chunks
· 1 28-ounce can whole tomatoes
· 1 4-ounce can chopped green chilies, drained
· 1/2 cup water
· 2 teaspoons brown sugar
· Salt
· 1/2 cup all-purpose flour
· 1/2 cup cornmeal
· 2 tablespoons sugar
· 1 1/2 teaspoons double-acting
· baking powder
· 1/3 cup milk
· 1 egg


2 HOURS BEFORE SERVING:
In a large skillet over medium heat, sauté onion and garlic until tender in 2 tablespoons olive oil. Using a slotted spoon, remove onion mixture and set aside.
In the drippings remaining in pan, sauté pork chunks over medium to high heat until well browned.
Return onion mixture to pan. Stir in tomatoes (with juice from can), brown sugar, green chilies, water and 3/4 teaspoon salt.
Bring to a boil, stirring to loosen brown bits from bottom of skillet.
Spoon pork mixture into a deep 2 1/2-quart casserole dish. Cover casserole and bake at 350°F for 1 hour.
Corn-bread topping:
5 minutes before pork is done, prepare topping.
Combine flour, cornmeal, sugar, baking powder, and 1/4 teaspoon salt in a medium bowl. Whisk in milk, egg, and 2 tablespoons olive oil just until blended.
Remove casserole from oven. Pour off or skim excess fat from liquid in casserole. Spread corn-bread batter evenly over top of pork mixture in casserole.
Bake for 20 minutes or until golden and toothpick inserted into corn bread comes out clean.
Serve immediately.

By Diana Rattray, About.com Guide
Ingredients:
  • 1/4 cup oil
  • 1/3 cup onion, finely minced
  • 1 to 2 cloves garlic, finely minced
  • 10 long red chiles or 1/2 cup pure ground red chile
  • 2 cups water
  • 2 to 3 Tbsp. flour (optional)
  • 1/2 tsp. salt (use less if you use tomato sauce, as it is salty)
  • 2 fresh tomatos, pureed or 1/2 to 1 can tomato sauce
Preparation:
1. Put chiles and water in a saucepan and bring to a boil. Simmer for 15-20 minutes. Remove chiles and cool under running water. Reserve cooking water. Cut off stem, cut chiles in half and remove seeds under running water. Cut in pieces and place in blender with 1 cup water. Blend well to puree. Strain if desired.
2. In a toaster oven or in a skillet, brown the flour a little.
3. Place oil in saucepan and saute onion. When transparent, add garlic and saute for one minute. Add flour to mixture and stir well for 1 minute. Add chile puree and cook and stir for 2 minutes. Add reserved cooking water plus extra water to thin if necessary. Add salt and tomato or tomato sauce, if desired. Simmer for at least 10 minutes, or while you prepare the other ingredients for enchiladas.


By Diana Rattray, from Sandy: Grandma made this all the time and they were great!
Ingredients:


  • 2-1/2 to 3 lb. Chicken (whole)
  • 4 C Water
  • 2 C Chicken broth
  • 1 Carrot, roughly chopped
  • 1 Medium onion, cut into quarters
  • 1 Stalk of celery, roughly chopped
  • 1/2 t Salt
  • 1 C Milk
  • 1/4 t Freshly ground pepper
  • .
  • Dumplings:
  • 2 C All-purpose flour
  • 1/2 t Baking soda
  • 1/2 t Salt
  • 3 T Shortening
  • 3/4 C Buttermilk


Preparation:
Place the chicken in a Dutch oven, and add the water, broth, carrot, onion, celery and salt. Bring to a boil, cover and lower heat. Simmer for 60 to 70 minutes, or until tender and chicken is done. Remove chicken and allow it to cool enough to handle. Remove the carrot, onion and celery pieces from the broth and discard. Reserve the broth.
Bone the chicken, discarding all skin and bones, and cut meat into bite-size pieces. Set aside.
The Dumplings:
Combine the flour, baking soda and 1/2 teaspoon salt; cut in the shortening with a pastry blender or two knives until mixture is consistency of coarse meal. Add the buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead 4 or 5 times -- no more.
For drop dumplings, pat the dough down to a 1/4-inch thickness, and pinch off 1-1/2-inch pieces.
For rolled dumplings, roll the dough to a 1/4-inch thickness, and cut into 3" x 1" strips.
Bring the chicken broth to a boil, and stir in the milk and pepper. Correct seasonings, if desired. Drop dumplings, one or two at a time, into the boiling broth and reduce heat to medium-low. Stir from time to time to make sure dumplings do not stick together. Cook dumplings 8 to 10 minutes. Add the boned chicken to the mixture and simmer until heated through. Remove from heat. Makes 4 to 6 servings.
Shared by Sandy H.
Notes: Dumpling dough is very similar to biscuit dough and, like biscuit dough, the less it is handled, the lighter and more tender the result.






• Chicken
• Chicken bouillion/broth
• 1 batch homemade noodles
• 1 onion
• 1 c potatos
• 1 c celery (chopped)
• 1 c carrots (chopped)
Bake chicken, saving the juices. Cook until chicken comes off bones easily. Debone the chicken and chop into small squares. Put meat in broth, add the remaining (add more or less vegetables to taste) except noodles and let simmer on low heat for several hours, stirring occasionally. Add noodles about 1/2 hour before serving. Cook until noodles are tender. Leftover can be frozen.




• 2 eggs
• 1 tsp salt
• Milk (use egg-shells to measure)
• 2 c flour
You can prepare this in the morning or the night before, level of dryness doesn’t really matter. You can use them almost immediately.
Place flour in a small bowl, mix with salt and make a dent in the center. Place both eggs into the center of the flour. Add 2/4 c milk to the eggs. Stir. Add milk or flour until slightly less than sticky.
Roll out on a floured surface until VERY thin. Almost paper thin. Dough will be stretchy and tender. Use pizza cutter, cutting the noodles into lengths and sizes of your choice.
If you are drying them, lay them out on floured surface, or on a towel.






• 1 lb lean steak (or hamburger)
• 1 medium onion
• 1 clove garlic
• 1 can cream of mushroom soup
• 1 cup sour cream
• 1 tbs ketchup
• 2 tsp Worcestershire sauce
• 1 can mushrooms
• Homemade noodles
In a skillet, brown the meat. Add onion and garlic. Cook until just tender. Combine soup, sour cream, ketchup, Worcestershire sauce and mushrooms with liquid. Stir to blend. Pour over the meat and heat.




• Pork shoulder roast (4-6 lbs)
• 2 onions, sliced
• 1 ½ c water
• 1 bottle Corky’s bbq sauce
Place half of the sliced onions on the bottom of a slow cooker or in a dutch oven. Place the pork on top, pouring ¾ of the bottle of bbq sauce over the top. Add water and the rest of the onions.
Cover and cook on low for 8-9 hrs. Serve with buns and coleslaw.

  • 1 tablespoon olive oil
  • 1 red bell pepper, chopped
  • 1/2 onion, chopped
  • 2 cloves garlic, chopped
  • 2 (28-ounce) cans baked beans
  • 1/2 cup brown sugar
  • 1/3 cup BBQ seasoning
  • 1/4 cup molasses
  • 1 cup BBQ sauce, recipe follows
  • 3/4 cup chopped pork or beef brisket
Directions
Preheat oven to 275 degrees F.
In a large Dutch oven, heat oil over medium heat. Saute the red pepper, onion and garlic until softened, about 2 minutes. Add the baked beans and remaining ingredients and bring to a low simmer. Cover the beans and place in the preheated oven. Bake for 45 minutes.







• Beef roast (4-6 lbs)
• 1 1/2 c. water
• 2/3 cup soy sauce
• 1 tbsp. Worcestershire sauce
• 4 to 6 medium potatoes, quartered
• 2 medium onions (I usually use white onions)
• 4 to 6 carrots- or a good handfull of baby carrots!
• salt and pepper to taste


In a nonreactive container, combine water, soy sauce (you can also add 1/4 cup brown sugar, 1 tbsp. lemon juice, 1/2 cup Bourbon) and Worcestershire sauce. Add roast to marinade; turn to coat with marinade. Marinate roast in refrigerator overnight. Next morning, peel vegetables and cut into chunks. Place vegetables in slow cooker. Add pot roast and marinade. Cover and cook on LOW for 9 to 12 hours.


By Diana Rattray, About.com Guide
A baked potato soup with butter, green onions, bacon, cheddar cheese sour cream, and seasonings.
Ingredients:
  • 2/3 cup butter
  • 2/3 cup flour
  • 7 cups milk
  • 4 large baking potatoes, baked, cooled, peeled and cubed, about 4 cups
  • 4 green onions, thinly sliced
  • 10 to 12 strips bacon, cooked, drained, and crumbled
  • 1 1/4 cups shredded mild cheddar cheese
  • 1 cup (8 ounces) sour cream
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
Preparation:
In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately.
This baked potato soup recipe serves 6 to 8.
Shared by Coastieswife.


Ingredients
2 cups all-purpose flour
1 tbsp semolina or whole wheat flour
3/4 tsp instant yeast
1 tsp salt
3/4 cup water, lukewarm
2 1/2 tbsp olive oil or melted butter
herbs and ground spices (optional)

Bread Bowls for Soups and Dips Rosemary
Bread Bowls for Soups and Dips Rosemary
Directions:
Mix together all of the ingredients until a shaggy ball of dough is formed.
Knead 6 to 8 minutes, until a smooth ball of dough is
Bread Bowls for Soups and Dips Top
Bread Bowls for Soups and Dips Top
formed.

Rest 30 minutes, Preheat Oven 400ºF / 205ºC
Prepare a sheet pan lined with parchment or silicone and 4 to 8
ovenproof bowls. I used ramekins and pyrex bowls. Lightly coat the
bottoms with oil or nonstick spray.

Lay herbs and/or spices on top of the upturned bowls (optional).
Divide 4 to 8 pieces
Rest 10 minutes to allow the gluten to relax and make flattening easier.

Shape/Flatten the pieces of dough into circles about 1/4- to 1/2-inch thick.
Pop any large bubbles and lightly brush with oil or melted butter. Lay on the prepared upturned bowls, oiled side down, and gently pat down to eliminate air pockets.
Bake for 20 to 25 minutes at 400ºF / 205ºC, rotating the pan halfway through baking.

Cool At least 15 minutes


Serves 4-6 adapted from Cooks Illustrated
8oz macaroni, or any smallish tube shaped pasta
1 tablespoon butter
6 oz evaporated milk
6 oz freshly grated cheddar cheese
1 egg, beaten
1 teaspoon dry mustard powder
1/4 teaspoon red pepper
Hot sauce, to taste
Salt and pepper
Boil the pasta according to package directions, but reduce the cooking time by one minute. Drain and pour back into the cooking pot.
Over medium-low heat, add the butter and stir until melted.
Mix the egg, milk, and spices and pour over the pasta. Stir until it begins to thicken, about three to five minutes.
Remove the pan from the heat then add the cheese in four installments, making sure the first is melted completely before adding the next.






Mashed Taters: (unless you are preparing this ahead of time!)
• 5-6 large potatoes:
Meat Mixture:


• Salt & pepper to taste
• 1.5-3 lbs ground beef (I get whatever is cheap, or mix beef with ground turkey)
• 1 medium white onion – diced, but not finely, just chop it up
• 1 clove of garlic (diced)
• 2 tsp lowry’s salt (or a little bit of paprika, salt, onion salt, garlic salt, pepper)
• Salt and pepper to taste
• Green beans – 1 can (drained), or 1 package frozen, or a handful of fresh
• 1-2 cans Tomato soup
• 1-2 ½ cups of milk (or ½ cup sour cream and 1-2 cups milk)
• 1/3 c butter
• 1-2 cups cheddar cheese


Ideally, you want the hamburger concoction to cool completely, if you are baking this dish at a later time. I like to give mine 2hours or so to cool. The potatoes need to be prepared immediately before baking. So you have several options in dealing with this casserole. Peel and start boiling while you prepare the ground beef mixture.
Season the beef with the onion, garlic and spices. In a large skillet (with a lid), brown the ground beef and drain it (save the grease for gravy by recycling a can of beans). Return the beef to the burner. Add 1-2 cans of tomato soup, and the green beans. Add a soup can full of hot water, and begin mixing until all are together. Now: taste test it! Does it need more salt? More pepper? .More lowry’s? Don’t be afraid here to add a little. Just add it in small increments. ALSO, if you want to toss in a little bit of spice, go for a pepper or something. When this mixture boils, turn the burner to low/med-low heat. .Start preheating the oven to 350. Turn to your potatoes. When they are VERY soft (when you stab them with a fork, do they fall apart? You want to make sure they are falling apart, no chunky mashed taters for you!). Drain the excess water off (use the lid of the pot and hold over the sink… make sure your hands are covered with pot holders, the steam can burn you). Set on counter top. Add the butter, 1 tsp salt, 1 tsp pepper, and 1 cup of milk (you can also use 1 cup of sour cream and 1 cup milk if you’d like). Use a mixer, a fork, or a potato masher to “crush” the potatoes. You’ll notice that the potatoes soak up the milk and butter. Whip the potatoes, adding milk as you need it. You don’t want thin and runny mashed potatoes, but you want to make sure the mixture looks smooth. It’s a judgment call. Again, you will want to be TASTING as you go, because no one wants flat, tasteless mashed potatoes. I like a little onion and garlic in my potato but Chris doesn’t so… use your best judgment and taste.
Once you have the mashed potatoes completed, turn back to the meat. I use a glass 9x13 casserole dish. Put the meat mix into the dish (no grease necessary here people!). Start dolloping (use a big spoon or a large spatula) the mashed potatoes over the meat. You don’t need the meat entirely covered, so don’t stress it. You also do not want a flat layer of potatoes. You want to leave the dollops on the way they are, because the edges of the potatoes will hold cheese and become deliciously crispy. Once you have all of the potatoes on, sprinkle the cheddar cheese on top. Bake at 350 for 15-25 minutes. You know it is done when: the soup is boiling, the exposed potatoes have just a tiny bit of brown on them, and the cheese is all melted.


Homemade Pizza

Pizza Dough: Makes enough dough for two 10-12 inch pizzas
  • 1 1/2 cups warm water (105°F-115°F)
  • 1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package)
  • 3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
  • 2 Tbsp olive oil
  • 2 teaspoons salt
  • 1 teaspoon sugar
Pizza
  • Olive oil
  • Cornmeal (to slide the pizza onto the pizza stone)
  • Tomato sauce (OR pasta sauce from the grocery store)
  • Mozzarella or Parmesan cheese, shredded
Toppings (Choose what you like!)
  • Mushrooms, thinly sliced
  • Bell peppers, stems and seeds removed, thinly sliced
  • Italian sausage, cooked ahead
  • Chopped fresh basil
  • Pesto
  • Pepperoni, thinly sliced
  • Onions, thinly sliced
  • Sliced ham
Making the Pizza Dough
Combine the warm water and yeast..Let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes. Mix in the olive oil, flour, salt and sugar. Knead until the dough is smooth and elastic, about 10 minutes.
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Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours. If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Place the bowl of dough in this warmed oven to rise.
At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.
Preparing the Pizzas
1 Place a pizza stone or pan on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.
2 Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.
3 Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.
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4 Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.
5 Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.
Repeat with the second ball of dough.

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6 Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.
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7 Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.
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8 Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.
Simply Recipes http://simplyrecipes.com

This is a basic recipe for fried rice that you can add to as desired. If adding other ingredients, increase the number of eggs to 3.

  • 1 - 2 green onions, as desired
  • 2 large eggs
  • 1 teaspoon salt
  • Pepper to taste
  • 4 tablespoons oil for stir-frying, or as needed
  • 4 cups cold cooked rice
  • 1 - 2 tablespoons light soy sauce or oyster sauce, as desired
PREPARATION:
Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry.
Remove the eggs and clean out the pan.

Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.

When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.



http://img.foodnetwork.com/FOOD/2010/02/26/TM2231_Chili-and-Cheese_s4x3_med.jpg
http://img.foodnetwork.com/FOOD/2010/02/26/TM2231_Chili-and-Cheese_s4x3_med.jpg

Recipe courtesy Rachael Ray
Ingredients


· 3 ancho chiles, stemmed and seeded
· 1 quart beef stock
· 1 tablespoon vegetable oil
· 4 slices lean, smoky bacon, chopped
· 2 pounds ground sirloin
· 1 large onion, finely chopped
· 4 cloves garlic, finely chopped
· Freshly ground black pepper
· 2 tablespoons tomato paste
· 1 (15-ounce) can diced fire-roasted tomatoes
· 2 tablespoons smoked sweet paprika for mild mole, or chili powder for spicy mole, a couple of palmfuls
· 1 tablespoon coriander, a palmful
· 2 tablespoons unsweetened cocoa powder
· 1/2 teaspoon ground cinnamon
· Salt, if necessary
· 2 cups shredded or crumbled extra-sharp white Cheddar
· 1 small red onion, finely chopped


Directions
Hot pickled vegetables, drained and chopped (recommended: Giardiniara), for serving
Put the chiles in a pot with the stock and bring to a boil over medium heat. Then lower heat to a simmer until softened, about 10 minutes.
Meanwhile, heat the oil, 1 turn of the pan, over medium-high heat in a large Dutch oven or soup pot. When the oil smokes, add the bacon and cook until crispy, about 2 to 3 minutes. Add the meat, raise the heat to high and brown for 8 minutes. Lower the heat a bit, add the onions and garlic and cook for 5 to 6 minutes to soften. Season the meat and onions with black pepper, to taste, (hold off on the salt until the chili is completed due to the addition of the bacon and the stock).
Add the anchos with the stock to a food processor and puree until smooth. Set aside.
Add the tomato paste to the meat mixture, stir 1 minute, then pour in the ancho stock. Stir in the tomatoes, spices, cocoa and cinnamon. Simmer for a few minutes, adjust the seasoning and add a touch of salt, if needed.
Serve the chili in shallow bowls topped with cheese, raw red onions, and spicy chopped vegetables.



½ cup packed brown sugar
½ cup ketchup
1 ½ lbs. lean ground beef
¾ cup milk
2 eggs
1 ½ teaspoon salt
¼ teaspoon pepper
1 small onion, chopped
¼ teaspoon ground ginger


¾ cup finely crushed saltine cracker crumbs (about 10 crackers)


Directions:
1. Preheat oven to 350 degrees F. Lightly grease a 5 x 9 loaf pan.
2. Press the brown sugar into the bottom of pan and spread with ketchup.
3. In a mixing bowl thoroughly mix all remaining ingredients and shape into a loaf.
4. Place loaf on top of ketchup.
5. Bake in a preheated oven for 1 hour or until juices run clear.
6. Serve with mashed potatoes, buttered corn and brown-n-serve dinner rolls.



4 medium zucchini
1 package of fresh mushrooms (amount depends on taste)
1 medium onion
Fresh garlic (to taste)
10 oz. frozen chopped spinach
28 oz. jar pasta sauce
24 oz. mozzarella cheese
8 oz. feta cheese
Olive Oil (to coat the pan)
Lasagna Noodles



Directions:
1. Boil lasagna noodles until al dente. Mince zucchini, mushrooms, onion and garlic.
2. Coat pan with oil and sauté vegetables until tender. Add defrosted spinach. Add pasta sauce.
3. Layer vegetable mixture on top of noodles; add mozzarella cheese on each layer.
4. Top with feta cheese. Bake in a pre-heated oven at 350 until brown and bubbly.
5. Serve with warmed Italian bread.



4 boneless skinless chicken breasts
1 jar salsa
1 (16 ounce) package Monterey jack cheese


Directions:
1. In a 9x13 pan, cover the chicken breasts with the salsa.
2. Cover with foil, bake at 350 degrees F for 25 minutes.
3. Cover each chicken breast with Monterey jack cheese. Bake for until cheese is melted.



2 ¼-2 ½ lbs. pot roast
1 can condensed beefy mushroom soup
1 can condensed creamy mushroom soup
1 cup sliced mushrooms or chopped onions (optional)
¼ cup burgundy wine (or cranberry juice)


Directions:
1. Trim fat and cut meat into 1-inch pieces. Place in crock-pot.
2. Stir in soups, mushrooms or onions if desired and wine.
3. Cover and cook on high 4-4 ½ hours or low for 8-9 hours. Serve over egg noodles.



2 (1 ½ pound) pork tenderloins
seasoning salt to taste
2 cups apple juice
½ cup apple butter
¼ cup brown sugar
2 Tablespoons water
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves


Preheat the oven to 350 degrees F.
Season the pork tenderloins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan.
Pour apple juice over the pork, and cover the dish with a lid or aluminum foil. Bake 1hr.
While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon and cloves. After the hour, remove pork loins from the oven, and spread the apple butter mixture over them. Cover, and return to the oven for 2 hours or until fork tender.

1 pound bacon
2 (28 ounce) cans baked beans
1 (12 ounce) bottle chili sauce
1 large sweet onion, chopped
2 cups packed brown sugar
Directions:
1. Preheat oven to 350 degrees F (175 degrees cup).
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
3. Drain, crumble and set aside.
4. In a large bowl combine beans, chili sauce, onion, brown sugar and bacon.
5. Pour into a 9x13 inch casserole dish.
6. Bake in preheated oven for 45 minutes to 1 hour.

2 eggs, beaten
1 cup crushed buttery round cracker crumbs
½ teaspoon garlic salt
ground black pepper to taste
4 skinless, boneless chicken breast halves
½ cup butter, cut into pieces
Directions:
1. Preheat oven to 375 degrees F. Place eggs and cracker crumbs in two separate shallow bowls.
2. Mix cracker crumbs with garlic salt and pepper.
3. Dip chicken in the eggs, and then dredge in the crumb mixture to coat.
4. Arrange coated chicken in a 9x13 inch baking dish.
5. Place pieces of butter around the chicken.
6. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.



2 (15 ounce) cans green beans
1 cube beef bouillon cube
1 Tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 Tablespoon butter
1 pinch garlic pepper seasoning


Directions:
1. Drain the green beans, reserving 1/2 of the liquid.
2. Dissolve the bouillon cube in the reserved liquid.
3. Place green beans and liquid in a saucepan. Add Worcestershire sauce, soy sauce, butter and garlic pepper seasoning to taste.
4. Simmer gently for 15 minutes.
5. Remove to serving bowl leaving beans sitting in their liquid. Use a slotted spoon to serve.



1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 ½ cups sour cream
6 ounces mozzarella cheese, shredded
2 Tablespoons grated Parmesan cheese



Directions:
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat.
3. Add spaghetti sauce, and simmer 15 minutes.
4. Preheat the oven to 350 degrees F. Butter a 9x13 inch baking dish.
5. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture.
6. Top with grated Parmesan cheese.
7. Bake in the preheated oven for 30 minutes or until cheeses are melted.
8. Serve with a tossed salad and toasted buttered onion rolls.






2 pounds ground beef
½ onion, chopped
1 teaspoon ground black pepper
½ teaspoon garlic salt
2 ½ cups tomato sauce
1 (8 ounce) jar salsa
4 Tablespoons chili seasoning mix
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans



Directions:
1. In a large saucepan over medium heat, combine the ground beef and the onion and sauté for 10 minutes, or until meat is browned and onion is tender. Drain grease, if desired.
2. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans.
3. Mix well, reduce heat to low and simmer for at least an hour.

1 ½ cups cornmeal
2 ½ cups milk
2 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
⅔ cup white sugar
2 eggs
½ cup vegetable oil
Directions:
1. Preheat oven to 400 degrees F.
2. In a small bowl, combine corn meal and milk; let stand for 5 minutes.
3. In a large bowl, whisk together flour, baking powder, salt and sugar.
4. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
5. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.






1 (16 ounce) package penne pasta
2 Tablespoons butter
¼ pound thinly sliced pancetta bacon, chopped
⅓ cup vodka
½ cup heavy whipping cream
1 ½ cups tomato sauce
½ cup grated Parmesan cheese


Directions:
1. 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.
2. Meanwhile, melt butter in a large skillet over medium heat. Add pancetta, and sauté until lightly browned.
3. Add vodka and stir until it is reduced by half, about 4 to 5 minutes.
4. Stir in tomato sauce and cream. Simmer uncovered for 10 to 12 minutes. Stir every few minutes.
5. Stir in pasta, and heat through. Serve with Parmesan cheese, tossed salad and warm Italian bread.






1 cup milk
1 cup dry bread crumbs
6 skinless, boneless chicken breast halves - pounded to ¼ inch thickness
salt and pepper to taste
6 slices cooked ham
6 slices Swiss cheese
2 Tablespoons vegetable oil
1 (10.5 ounce) can condensed cream of chicken soup
½ cup heavy cream


Directions:
1. Preheat oven to 350 degrees F. Place milk and bread crumbs in two separate shallow bowls.
2. Season the chicken with salt and pepper. Place one slice of ham and one slice of cheese on each piece of chicken; roll, and secure with toothpicks.
3. Dip each chicken roll into milk, and then into breadcrumbs.
4. Heat oil in a large skillet over medium-high heat. Brown rolled chicken on all sides.
5. Arrange the chicken in a 9x13 inch baking dish.
6. In a small saucepan over medium heat, blend soup and cream; season with salt and pepper to taste. 7. Pour over the chicken. Bake in the preheated oven for 15 minutes, or until chicken is no longer pink and juices run clear.






3 pounds beef roast
2 onions, chopped
2 (12 fluid ounce) cans or bottles beer
6 teaspoons Worcestershire sauce
2 teaspoons liquid smoke flavoring
2 teaspoons garlic powder
2 teaspoons ground black pepper
salt to taste
1 (18 ounce) bottle barbecue sauce
2 cups water


Directions:
1. Preheat oven to 275 degrees. Place roast in a large roasting pan and scatter chopped onions over.
2. In a large bowl, combine Worcestershire sauce, liquid smoke, garlic powder, salt and pepper.
3. Pour in beer, stir and add to roasting pan. Add water to the top of beef.
4. Cover and cook in oven at 275 degrees F for 4 to 5 hours.
5. When meat is cooked, shred meat with 2 forks, add barbecue sauce and mix well.
6. Serve with baked French fries (made from frozen French fries).






1 (10 pound) fully-cooked, bone-in ham
1 ¼ cups packed dark brown sugar
⅓ cup pineapple juice
⅓ cup honey
⅓ large orange, juiced and zested
2 Tablespoons Dijon mustard
¼ teaspoon ground cloves


Directions:
1. Preheat oven to 325 degrees F. Place ham in a roasting pan.
2. In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves.
3. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside.
4. Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. 5. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes.



1 (15.25 ounce) can whole kernel corn, drained
1 (14.75 ounce) can cream-style corn
1 (8 ounce) container sour cream
¾ cup melted butter
2 eggs, beaten
1 (8.5 ounce) package dry corn muffin mix
Directions:
1. Preheat oven to 350 degrees F.
2. Combine the whole-kernel corn, cream-style corn, sour cream, melted butter, eggs and corn muffin mix.
3. Mix well and pour into one 9x13 inch baking pan.
4. Bake for 35 to 45 minutes.




2 (10.75 ounce) cans condensed cream of chicken soup
3 cups water
1 cup chopped celery
2 onions, quartered
1 teaspoon salt
½ teaspoon poultry seasoning
½ teaspoon ground black pepper
4 skinless, boneless chicken breast halves
5 carrots, sliced
1 (10 ounce) package frozen green peas
4 potatoes, quartered
3 cups baking mix
1 ⅓ cups milk


Directions:
1. In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. 2. Cover and cook over low heat about 1 ½ hours.
3. Add potatoes and carrots; cover and cook another 30 minutes.
4. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
5. Add dumplings.
To make dumplings:
1. Mix baking mix and milk until a soft dough forms.
2. Drop by tablespoonfuls onto BOILING stew.
3. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.






6 (4 ounce) links sweet Italian sausage
2 Tablespoons butter
1 yellow onion, sliced
½ red onion, sliced
4 cloves garlic, minced
1 large red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
¼ cup white wine


Directions:
1. Place the sausage in a large skillet over medium heat, and brown on all sides.
2. Remove from skillet, and slice.
3. Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes.
4. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine.
5. Continue to cook and stir until peppers and onions are tender.
6. Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.
7. Serve with thin spaghetti with red sauce.




½ pound ground beef
1 (10.75 ounce) can condensed cream of mushroom soup
10 ¾ fluid ounces skim milk
1 teaspoon garlic salt
1 (14.5 ounce) can French style green beans
½ (32 ounce) package tater tots
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large skillet over high heat, brown the ground beef and drain fat.
3. Stir in condensed cream of mushroom soup, skim milk, garlic salt and green beans.
4. Pour the mixture into a medium-sized casserole dish and layer with the tater tots.
5. Bake in preheated oven for about 30 minutes, or until tater tots are browned and crispy.





1 pound cooked ham, cubed
¼ cup butter or margarine, divided
¼ cup flour
1 teaspoon salt
2 cups milk
¼ pound Velveeta Pasteurized Prepared Cheese , cut up
1 (8 ounce) package shredded cheddar cheese , divided
2 cups elbow macaroni, cooked, drained
2 Tablespoons seasoned dry bread crumbs


Directions:
1. Melt 3 Tablespoons of the butter in large saucepan on low heat.
2. Blend in flour and salt; cook and stir 1 minute. Gradually add milk; cook, stirring constantly, until thickened.
3. Add prepared cheese product and 1 ½ cups of the shredded cheese; stir until melted.
4. Stir in macaroni. Add cooked cubed ham.
5. Pour into lightly greased 1 ½ quart casserole.
6. Melt remaining 1 Tablespoon butter; toss with bread crumbs.
7. Sprinkle casserole with remaining ½ cup cheese and bread crumb mixture.
8. Bake at 350 degrees F for 20 minutes or until thoroughly heated.




½ Tablespoon olive oil
4 skinless, boneless chicken breast halves
½ teaspoon ground black pepper
½ teaspoon minced garlic
¼ cup minced onion
½ cup chicken broth
4 cups spaghetti sauce
1 cup shredded mozzarella cheese


Directions:
1. Heat oil in a large skillet over medium high heat. Saute chicken breasts for 4 to 5 minutes each side, or until white.
2. Add pepper, garlic, onion and broth.
3. Cover and simmer over medium heat until broth cooks off, about 7 to 10 minutes.
4. Stir in spaghetti sauce, then cover and simmer another 10 minutes, or until chicken is cooked through and no longer pink inside.
5. Sprinkle cheese on top, cover and cook for another 2 to 3 minutes, or until cheese is melted.


8 ounces fusili (spiral) pasta
6 tablespoons olive oil
2 cloves garlic, sliced
½ cup grated Parmesan cheese, divided
1 teaspoon chopped fresh parsley
Directions:
1. 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, then return to pot.
2. Heat oil in a large heavy skillet over medium heat. Saute garlic for 5 minutes. Remove garlic slices, and discard.
3. Pour oil over pasta in pot, and toss to evenly coat.
4. Sprinkle ¾ of the Parmesan cheese onto pasta, and stir until evenly distributed.
5. Transfer to serving dish. Sprinkle with remaining Parmesan and parsley.

BREADED BAKED PORK CHOPS




6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 eggs, beaten
¼ cup all-purpose flour
2 cups Italian-style seasoned crumbs
4 Tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup milk
⅓ cup white wine


Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste.
3. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
4. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned.
5. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
6. Bake in the preheated oven for 1 hour.
7. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl.
8. After the pork chops have baked for an hour, cover them with the soup mixture.
9. Replace foil, and bake for another 30 minutes. Serve with stuffing and buttered corn.






30 saltine crackers
2 Tablespoons all-purpose flour
2 Tablespoons dry potato flakes
1 teaspoon seasoned salt
½ teaspoon ground black pepper
1 egg
¼ cup vegetable oil
6 skinless, boneless chicken breast halves


Directions:
1. Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs.
2. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
3. Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
4. One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
5. Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.




3 pounds unpeeled red potatoes
4 eggs
1 ½ cups mayonnaise
2 Tablespoons milk
2 Tablespoons distilled white vinegar
½ cup sliced green onions
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup sliced celery


Directions:
1. Bring a large pot of salted water to a boil.
2. Add red potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop into 1 inch cubes. Place in a medium bowl.
3. Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat.
4. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice.
5. In a small bowl, whisk together mayonnaise, milk, distilled white vinegar, green onions, salt and pepper.
6. Pour the mixture over the potatoes, and mix together with the eggs and celery.
7. Cover, and chill in the refrigerator approximately 2 hours before serving.




1 (16 ounce) package kielbasa
1 pound bacon
1 cup brown sugar, or to taste
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut bacon into halves and wrap each strip around the kielbasa.
3. Arrange on a baking sheet and sprinkle liberally with brown sugar.
4. Bake until bacon is crisp and the brown sugar melted.




4 large baking potatoes
8 slices bacon
1 cup sour cream
½ cup milk
4 Tablespoons butter
½ teaspoon salt
½ teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided


Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Bake potatoes in preheated oven for 1 hour.
2. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
3. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes.
4. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins.
5. To the potato flesh add sour cream, milk, butter, salt, pepper, ½ cup cheese and ½ the green onions. 6. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins.
7. Top each with remaining cheese, green onions and bacon.
8. Bake for another 15 minutes.




2 cans (5 oz each) tuna in water, drained, flaked
1 can (10 3/4 oz.) condensed cream of chicken or cream of mushroom soup
1 ½ cups frozen mixed vegetables, thawed, drained
⅔ cup milk
1 ¼ cups Bisquick
⅓ cup shredded Cheddar cheese
½ cup milk
2 Tablespoons butter or margarine, melted
⅛ teaspoon garlic powder



Directions:
1. Heat oven to 425°F. In ungreased 2-quart casserole, mix tuna, soup, vegetables and ⅔ cup milk.
2. Bake uncovered 20 minutes.
3. In medium bowl, stir Bisquick mix, cheese and ½ cup milk until soft dough forms.
4. Drop dough by 6 spoonfuls onto hot tuna mixture.
5. Bake uncovered 10 to 12 minutes or until biscuits are golden brown.
6. Mix butter and garlic powder; brush over warm biscuits.






¼ cup milk
¼ cup dry bread crumbs
4 boneless skinless chicken breast halves (4 ounces each)
3 Tablespoons butter
½ cup chicken broth
1 cup heavy whipping cream
1 jar (4 ounces) sliced pimientos, drained
½ cup grated Parmesan cheese
¼ cup minced fresh basil
⅛ teaspoon pepper



Directions:
1. Place milk and bread crumbs in separate shallow bowls.
2. Dip chicken in milk, then coat with crumbs.
3. In a skillet over medium-high heat, cook chicken in butter for about 5 minutes on each side or until a meat thermometer reads 170° Remove and keep warm.
4. Add broth to the skillet. Bring to a boil over medium heat; stir to loosen browned bits.
5. Stir in the cream and pimientos; boil and stir for 1 minute. Reduce heat.
6. Add Parmesan cheese, basil and pepper; cook and stir until heated through. Serve with chicken.
7. Serve chicken with stuffing (Stove Top or other packaged brand) and broccoli.


BARBECUED BEEF SANDWICHES




Barbecue Sauce:
½ cup ketchup
3 Tablespoons white vinegar
2 Tablespoons chopped onion
1 Tablespoon Worcestershire sauce
2 teaspoons packed brown sugar
¼ teaspoon ground mustard
1 clove garlic, finely chopped
Sandwiches:
1 lb. thinly sliced cooked roast beef, cut into 1-inch strips (3 cups)
6 hamburger buns, split


1. In 1-quart saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly; reduce heat.
2. Simmer uncovered 10 minutes, stirring occasionally.
3. Stir beef into sauce. Cover and simmer about 5 minutes or until beef is hot.
4. Fill buns with beef mixture. Serve with French fries (baked from frozen) and coleslaw.




1 cabbage, shredded
¼ cup sugar
1 cup carrots, shredded
½ teaspoon salt
¼ teaspoon pepper
½ cup milk
1 cup mayonnaise
½ cup buttermilk
½ teaspoon celery seed
2 drops Tabasco
3 Tablespoons onions, dry minced



1. Slice cabbage paper thin, and toss lightly with sugar, shredded carrots.
2. Sprinkle with salt and pepper and drench it all with milk. Cover and refrigerate for about 15 minutes.
3. Meanwhile, combine mayonnaise (not salad dressing), buttermilk, celery seed, Tabasco and minced onion.
4. Mix well with cabbage mixture.
5. Refrigerate again at least an hour before serving.
6. Drain some of the dressing first and serve it separately at the table.






1 (8 ounce) package spaghetti, cooked
2 Tablespoons butter
1 cup grated Parmesan cheese, divided
1 (24 ounce) carton ricotta cheese OR cottage cheese
1 pound ground beef
1 (25.75 ounce) jar Italian-Style spaghetti sauce
1 (8 ounce) package shredded mozzarella cheese


1. Preheat oven to 400 degrees F.
2. Line a 13x9x2-inch baking pan with aluminum foil. Spray with non-stick cooking spray (coat well).
3. Combine hot cooked spaghetti with butter; stir until butter melts and coats spaghetti.
4. Add ½ cup Parmesan cheese; stir to coat. Arrange spaghetti in an even layer in foil-lined pan.
5. Spread ricotta cheese over spaghetti. Sprinkle with ¼ cup Parmesan cheese.
6. Brown ground beef, drain; add pasta sauce and heat until bubbly. Spoon over cheeses.
7. Top with mozzarella cheese and remaining Parmesan cheese.
8. Cover with foil. Bake 30 minutes.
9. Remove foil cover and continue baking 15 minutes or until cheese is lightly browned. Let stand 10 minutes before serving. Serve with tossed salad and warm Italian bread.







4 bone-in pork loin chops (¾ inch thick and 7 ounces each)
2 Tablespoons vegetable oil
½ teaspoon salt
¼ teaspoon pepper
2 medium onions, thinly sliced
1 large green apple, cut into thin wedges
1 large red apple, cut into thin wedges
2 Tablespoons honey mustard
1 Tablespoon brown sugar



1. In a large skillet, brown pork chops in oil on each side.
2. Season with salt and pepper; remove and keep warm.
3. In the same skillet, sauté onions and apple wedges until crisp-tender.
4. Combine mustard and brown sugar; brush over chops.
5. Return to the skillet; cook for 4 minutes or until meat juices run clear.



1 can (40 ounces) sweet potatoes, drained and cut into 1-inch pieces
2 Tablespoons butter, melted
½ cup firmly packed brown sugar, divided
1 teaspoon pumpkin pie spice
1 Tablespoon maple syrup
2 cups miniature marshmallows (optional topping)
1. Preheat oven to 350°F. Place the sweet potato pieces into a lightly buttered 2 quart baking dish.
2. Mix the remaining ingredients and pour evenly over the sweet potatoes.
3. Bake 40 minutes, stirring halfway through cooking time.
4. If you are using the miniature marshmallows as topping, remove the casserole from oven and stir gently to coat potatoes in syrup; then top with the marshmallows.
5. Bake, uncovered, additional 7 to 10 minutes or until the marshmallows are golden brown.


4 slices bacon
¼ cup chopped onion
1 can (4 ounces) mushroom pieces, drained and finely chopped
1 pound lean ground beef
1 pound bulk pork sausage
¼ cup grated Parmesan cheese
½ teaspoon pepper
¼ teaspoon garlic powder
2 Tablespoons steak sauce
8 hamburger buns, split and toasted
1. In a large skillet, cook bacon over medium heat until crisp. Remove bacon and discard all but 2 Tablespoons drippings.
2. Sauté onions in drippings until tender. Crumble bacon; add with mushrooms to skillet and set aside.
3. Meanwhile, combine beef, pork, cheese, pepper, garlic powder and steak sauce in a large bowl. Shape into 16 patties.
4. Divide bacon mixture and place over eight of the patties. Place remaining patties on top and press edges tightly to seal.
5. Grill over medium heat until well-done (pork sausage in burgers requires thorough cooking).
6. Serve on buns, with lettuce if desired.




4 pounds Yukon gold potatoes, peeled and cut into quarters
salt and pepper
2 cups heavy cream (or half-and-half)
½ cups sour cream
3 Tablespoons butter
2 Tablespoons chopped chives (or garlic salt)



Directions:
1. Put the potatoes into a large pot, add 2 Tablespoons salt, and cover with cold water.
2. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 20 minutes.
3. Drain well.
4. Heat the butter and cream in a small saucepan.
5. Mash the potatoes well with a potato masher until smooth and free of chunks.
6. Add the hot cream/butter mixture and season with salt and pepper. Mix well, adding the chives while mixing.


Ingredients:


3 ⅓ cups Bisquick (or dry ingredients from baking soda biscuit recipe)
1 cup milk
2 cans (8 oz each) pizza sauce (2 cups)
1 package (8 oz) sliced pepperoni
2 cups shredded mozzarella cheese (8 oz)



Directions:
1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In medium bowl, stir Bisquick mix and milk until soft dough forms.
3. Drop half of dough by spoonfuls evenly over bottom of baking dish (dough will not completely cover bottom of dish).
4. Drizzle 1 can pizza sauce over dough. Scatter half of the pepperoni over sauce. Top with 1 cup of the cheese.
5. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.
6. Bake 20 to 25 minutes or until golden brown.






½ cup water
¼ cup sake, rice wine or chicken broth
1 Tablespoon cornstarch
2 Tablespoons hoisin sauce
1 Tablespoon oyster sauce
2 teaspoons soy sauce
2 teaspoons chili puree with garlic
1 Tablespoon vegetable oil
¾ pound fresh or frozen (thawed) uncooked medium shrimp, peeled and deveined
1 garlic clove, finely chopped
2 teaspoons finely chopped gingerroot
1 ½ cups broccoli flowerets
1 medium bell pepper, cut into strips
4 medium green onions, cut into 1-inch pieces
⅓ cup peanuts
4 cups hot cooked rice



1. Mix water, sake, cornstarch, hoisin sauce, oyster sauce, soy sauce and chili puree.
2. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side.
3. Add shrimp, garlic and gingerroot; stir-fry 1 minute.
4. Add broccoli, bell pepper and onions; stir-fry until shrimp are pink and firm.
5. Stir in sake mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.
6. Sprinkle with peanuts. Serve over rice.






2 teaspoons garlic powder, or to taste
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
½ cup seasoned bread crumbs
1 cup all-purpose flour
½ cup milk
1 egg
4 skinless, boneless chicken breast halves - pounded thin
1 cup oil for frying, or as needed



1. In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour.
2. In a separate dish, whisk together the milk and egg.
3. Heat the oil in an electric skillet set to 350 degrees F.
4. Dip the chicken into the egg and milk, and then dredge in the dry ingredients until evenly coated.
5. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear.
6. Remove from the oil with a slotted spatula. Serve with a box of olive oil and garlic pasta and French bread.




1 (1 ounce) envelope dry onion soup mix
1 (3 pound) beef chuck roast
1 (16 ounce) can jellied cranberry sauce
2 Tablespoons butter
2 Tablespoons all-purpose flour

Directions:
1. Place onion soup mix in the bottom of a slow cooker.
2. Place roast in the slow cooker, and top with cranberry sauce.
3. Cover, and cook 8 hours on Low.
4. Remove roast, and set aside. Set slow cooker to High.
5. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create thick gravy. Serve with the roast.
6. Serve with baked potatoes and buttered corn.






1 package (16 ounces) ziti or small tube pasta
2 cartons (10 ounces each) refrigerated Alfredo sauce
1 cup (8 ounces) sour cream
2 eggs, lightly beaten
1 carton (15 ounces) ricotta cheese
½ cup grated Parmesan cheese, divided
¼ cup grated Romano cheese
¼ cup minced fresh parsley
1-¾ cups shredded part-skim mozzarella cheese



1. Cook pasta according to package directions; drain and return to the pan.
2. Stir in Alfredo sauce and sour cream. Spoon half into a lightly greased 3-qt. baking dish.
3. Combine the eggs, ricotta cheese, ¼ cup Parmesan cheese, Romano cheese and parsley; spread over pasta.
4. Top with remaining pasta mixture; sprinkle with mozzarella and remaining Parmesan.
5. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until bubbly.
6. Serve with tossed salad and buttered Italian bread.






1 can (28 ounces) baked beans
2 cups cubed fully cooked ham
¼ cup tomato paste
2 Tablespoons molasses
1 Tablespoon brown sugar
1 Tablespoon Worcestershire sauce
1 teaspoon dried minced onion
1 teaspoon taco seasoning
1 teaspoon minced fresh cilantro



1. In a 1-½-qt. microwave-safe bowl, combine all ingredients.
2. Cover and microwave on high for 3-5 minutes or until heated through, stirring once.






6 Tablespoons butter
8 ounces mushrooms, sliced (3 cups)
¼ teaspoon dried rosemary
½ cup all purpose flour
2 cups chicken broth
1 ½ cups half and half or whole milk
4 cups chopped cooked chicken
3 cups cooked rice
½ cup dry bread crumbs
2 Tablespoons grated Parmesan cheese
1 Tablespoon melted butter



1. Preheat oven to 400 degrees F. Grease a 9x13 baking pan.
2. Melt butter in a large saucepan over medium heat.
3. Stir in the mushrooms and rosemary, cook until softened (about 5 min.). Stir in the flour until well blended.
4. Slowly whisk in the chicken broth and the half and half or milk.
5. Bring to a boil, reduce heat and cook until sauce is thickened and smooth (about five minutes).
6. Mix in the chicken and the cooked rice, combine well. Pour into prepared pan.
7. Mix together the bread crumbs, Parmesan cheese and 1 Tbsp. melted butter, stir well. Sprinkle on top of the chicken and rice mixture.
8. Bake for 25-35 minutes, until the sauce is bubbling and the topping is golden brown.
9. Serve with warm buttered crescent rolls.







· 1 lb potatoes - mashed
· 1 pound ground beef
· 1 medium onion, chopped
· 1 can (14-½ ounces) diced tomatoes, undrained
· 1 can (11 ounces) Mexicorn, drained
· 1 can (2-¼ ounces) sliced ripe olives, drained
· 1 envelope taco seasoning
· 1-½ teaspoons chili powder
· ½ teaspoon salt
· ⅛ teaspoon garlic powder
· 1 cup (4 ounces) shredded cheddar cheese, divided


1. Prepare mashed potatoes according to package directions.
2. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
3. Add the tomatoes, corn, olives, taco seasoning, chili powder, salt and garlic powder. Bring to a boil; cook and stir for 1-2 minutes.
4. Transfer to a greased 2 ½ quart baking dish. Top with ¾ cup cheese.
5. Spread mashed potatoes over the top; sprinkle with remaining cheese.
6. Bake, uncovered, at 350° for 12-15 minutes or until cheese is melted.
7. Serve with warmed tortilla chips.





1 pound ground beef
1 garlic clove, minced
1 cup tomato juice
1 can (6 ounces) tomato paste
2 Tablespoons chili powder
1 teaspoon hot pepper sauce
1 teaspoon salt
¼ teaspoon pepper
8 hot dogs
8 hot dog buns, split
Chopped onion and shredded cheddar cheese, optional



Directions:
1. In a large skillet, cook beef and garlic over medium heat until meat is no longer pink; drain.
2. Stir in the tomato juice, tomato paste, chili powder, pepper sauce, salt and pepper. Bring to a boil.
3. Reduce heat; simmer, uncovered, for 20 minutes. Keep hot until serving.
4. Grill or broil hot dogs until heated through. Place on buns; top with chili. Sprinkle with onion and cheese if desired.





· ½ of a 1 pound package fettuccine
· 1 cup fresh or frozen broccoli flowerets
· 2 Tablespoons butter
· 1 lb. skinless, boneless chicken breast, cut into 1 ½-inch pieces
· 1 can (10 ¾ ounces) condensed cream of mushroom soup
· ½ cup milk
· ½ cup grated Parmesan cheese
· ¼ teaspoon ground black pepper



1. Prepare the fettuccine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of cooking.
2. Drain the linguine mixture well in a colander.
3. Heat the butter in a 10-inch skillet over medium-high heat.
4. Add the chicken and cook until it's well browned, stirring often.
5. Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet.
6. Cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.
7. Serve with warm buttered brown and serve dinner rolls.




· ½ lb lean (at least 80%) ground beef
· 1 package (1 oz) taco seasoning mix
· 2 ¼ cups water
· 1 ½ cups uncooked wagon wheel pasta (5 ½ oz)
· 1 ½ cups frozen corn
· 1 can (15 oz) kidney beans or pinto beans, drained, rinsed
· 1 medium tomato, chopped (¾ cup)
· ½ cup sour cream
· 1 cup shredded Cheddar cheese (4 oz)
· 1 Tablespoon chopped fresh chives



1. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until brown; drain.
2. Stir seasoning mix, water, uncooked pasta, corn, beans and tomato into beef. Heat to boiling; stir.
3. Reduce heat to medium-low. Cover; cook 10 to 15 minutes, stirring occasionally, until pasta is desired doneness and most of the liquid has been absorbed.
4. Stir in sour cream. Remove from heat. Sprinkle with cheese and chives.
5. Cover; let stand 2 to 3 minutes or until cheese is melted.
6. Serve with tortilla chips.







· 1 pound ground beef
· ½ (25 ounce) package frozen cheese ravioli
· 1 (14 ounce) jar spaghetti sauce
· 1 (14.5 ounce) can diced tomatoes, drained
· 1 cup shredded mozzarella cheese
· 1 cup shredded Monterey Jack cheese
· 1 Tablespoon grated Parmesan cheese


1. Preheat oven to 450 degrees F.
2. Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink.
3. Drain grease, and then stir in the spaghetti sauce and tomatoes.
4. Spread ⅓ of the sauce in the bottom of an 11x7 inch baking dish. Arrange ½ of the ravioli over the sauce.
5. Sprinkle ½ of the mozzarella cheese and ½ of the Monterey Jack cheese over the ravioli.
6. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.
7. Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.
8. Serve with warm buttered Italian bread.






1 pork tenderloin (1 pound), cut crosswise into 1-inch medallions
¼ cup butter, melted
¼ cup mayonnaise
4 to 5 teaspoons prepared mustard
1 ¼ cups crushed herb-seasoned stuffing mix



1. Flatten pork tenderloin pieces to ¼-in. to ½-in. thickness.
2. In a shallow bowl, combine butter, mayonnaise and mustard; dip tenderloin pieces, then roll in stuffing crumbs.
3. Place in a greased 13-in. x 9-in. baking pan.
4. Bake, uncovered, at 425° for 13-16 minutes or until juices run clear. Let stand for 5 minutes before slicing.




Makes one large quesadilla


2 10-inch flour tortillas
2 Tablespoons butter, softened
1 cup diced chicken
⅓ cup shredded Monterey jack cheese
⅓ cup shredded cheddar cheese
½ medium tomato, chopped
2 teaspoons diced onions
1 teaspoon diced canned jalapeno
1 slice bacon, cooked
¼ teaspoon finely chopped cilantro
1 dash salt
For serving as toppings:
Sour cream
Guacamole
Salsa



1. Heat a large frying pan over medium heat. Spread half of the butter on one side of each tortilla.
2. Put one tortilla, butter side down, in the hot pan, then spread cheese and cut up chicken strips in the center of the tortilla, leaving about an each all the way around.
3. Sprinkle the tomato, onion, and jalapeno over the chicken and cheese.
4. Crumble the slice of cooked bacon and sprinkle it over the other ingredients.
5. Sprinkle the cilantro and a dash of salt over the other ingredients.
6. Top off the quesadilla with the remaining tortilla, being sure that the buttered side is facing up.
7. When the bottom tortilla has browned, after 45-90 seconds, flip the quesadilla over and grill the other side for the same amount of time.
8. Remove the quesadilla from the pan, and, using a sharp knife or pizza cutter, cut the quesadilla three times through the middle like a pizza, creating 6 equal slices.
9. Cover to keep warm while preparing additional quesadillas.
10. Serve hot with sour cream, guacamole, and salsa on the side and hot buttered white rice.







· 1 tube (8 ounces) refrigerated crescent rolls
· 3 eggs
· 2 Tablespoons milk
· ⅛ teaspoon pepper
· 2 cups finely chopped fully cooked ham
· 1 cup frozen shredded hash brown potatoes
· 1 cup (4 ounces) shredded cheddar cheese
· ½ cup shredded Parmesan cheese



1. Unroll crescent roll dough and place on an ungreased 12-in. pizza pan.
2. Press onto the bottom and ¼ in. up the sides, sealing seams and perforations.
3. Bake at 375° for 5 minutes.
4. Meanwhile, in a bowl, beat eggs, milk and pepper.
5. Sprinkle ham, hash browns and cheddar cheese over crust.
6. Carefully pour egg mixture over cheese. Sprinkle with Parmesan.
7. Bake for 25-30 minutes or until eggs are completely set. Serve with Home Fried Potatoes.




· 4 red potatoes
· 1 Tablespoon olive oil
· 1 onion, chopped
· 1 green bell pepper, seeded and chopped
· 2 Tablespoons olive oil
· 1 teaspoon salt
· ¾ teaspoon paprika
· ¼ teaspoon ground black pepper
· ¼ cup chopped fresh parsley



1. Bring a large pot of salted water to a boil.
2. Add potatoes and cook until tender but still firm, about 15 minutes.
3. Drain, cool cut into ½ inch cubes.
4. In a large skillet, heat 1 Tablespoon olive oil over medium high heat. Add onion and green pepper.
5. Cook, stirring often, until soft; about 5 minutes.
6. Transfer to a plate and set aside.
7. Pour remaining 2 Tablespoons of oil into the skillet and turn heat to medium-high.
8. Add potato cubes, salt, paprika and black pepper.
9. Cook, stirring occasionally, until potatoes are browned; about 10 minutes.
10. Stir in the onions, green peppers and parsley and cook for another minute.





1 pound codfish or snapper fillets
¾ cup dry bread crumbs
2 eggs
1 lemon
¼ cup butter
1 sweet pickle
½ cup mayonnaise



1. Wash the fillets, then pat them dry with paper towels. Cut them into long pieces.
2. Spread the bread crumbs out on the waxed paper. Break the eggs into a bowl and mix up with a fork.
3. Dip each strip of fish into the eggs, then roll it around on the bread crumbs until it's coated. Lay each fish strip out on the baking pan.
4. Melt the butter in a small pan over a low heat and carefully pour it over each of the fish sticks.
5. Bake in a 400 degree oven until golden brown (about 15 minutes).
6. Serve with tartar sauce (½ cup mayonnaise mixed with 1 chopped up sweet pickle plus the juice from 1 lemon).
7. Serve with buttered egg noodles tossed with garlic powder.






½ pound fresh mushrooms, sliced
2 medium onions, thinly sliced
1 medium green pepper, sliced
2 Tablespoons butter
1 pound thinly sliced cooked roast beef
6 hoagie rolls, split
6 slices part-skim mozzarella cheese
4 beef bouillon cubes
2 cups water



Directions:
1. In a large skillet, sauté mushrooms, onions and green pepper in butter until tender.
2. Divide beef among rolls. Top with vegetables and cheese; replace roll tops.
3. Place on an ungreased baking sheet; cover with foil.
4. Bake at 350° for 15 minutes or until heated through.
5. Meanwhile, in a small saucepan, heat bouillon and water until cubes are dissolved; serve as a dipping sauce.






Sauce
3 Tablespoons butter
2 large cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon fresh chili powder
3 Tablespoons all-purpose flour
¾ cup chicken stock or broth
¾ cup buttermilk
salt and freshly ground black pepper to taste
canola oil for softening tortillas
8 corn tortillas
2 cup grated Longhorn or Monterey Jack cheese
Filling:
2 Tablespoons olive oil
1 medium onion, chopped
1 large green bell pepper, chopped
1 medium poblano pepper, chopped
2 plum tomatoes, peeled, seeded and chopped (or ½ cup canned tomatoes, drained)
¼ cup diced green chiles
3 to 4 cups cooked, coarsely shredded chicken (white and dark meat)
⅓ cup green onions, including tops, chopped


1. Preheat oven to 350°F. Grease a 9x13-inch baking dish or 3-quart casserole.
2. Make the sauce by melting the butter in a heavy skillet over medium-low heat.
3. Add the garlic, cumin and chili powder, and sauté for a minute or two.
4. Raise the heat to medium. Quickly sprinkle in the flour and stir to mix.
5. Pour in a small amount of the chicken broth, stirring constantly to remove lumps.
6. Gradually add the remaining chicken broth and the buttermilk and continue stirring until sauce has thickened, 3 or 4 minutes. Add salt and pepper to taste.
7. Make the filling by warming a heavy skillet over medium heat, then adding the olive oil.
8. Sauté the chopped onion, green pepper, poblano, chiles and tomatoes until onion is transparent, about 4 or 5 minutes.
9. Fold into the mixture the shredded chicken and green onions, combining well. Remove from heat.
10. In a small skillet, heat about half an inch of canola oil.
11. Using tongs, dip the tortillas in the hot oil one at a time, for just a few seconds, so that they are softened.
12. Cover the bottom of the baking dish with 4 of the softened tortillas.
13. Layer the remaining ingredients in the following order: Half of the chicken/vegetable mixture, Half of the grated cheese, Half of the sauce, The remaining 4 softened tortillas, The remaining chicken/vegetable mixture, The remaining grated cheese,
The remaining sauce
14. Bake for 30 minutes at 350°F until casserole is heated through and bubbly.
15. Serve with a tossed salad and your favorite salad dressing.





4 large onions
1 quart buttermilk
2 cups flour
salt
pepper
⅛ teaspoon garlic powder
oil for frying



1. Slice 4 large onions into ¼-inch rings. Place in large bowl and cover with buttermilk.
2. Season with salt and pepper (season to taste).
3. Cover with plastic wrap and refrigerate for 30 minutes.
4. Place 2 cups flour in a shallow dish. Season with garlic powder, salt and pepper.
5. Dredge onion rings in seasoned flour. Dip again in buttermilk, then in seasoned four.
6. Fry in batches in a large skillet, in 350 degree oil for 2 to 3 minutes until golden.
7. Drain on paper towels. Let oil come back to temperature before frying next batch.




1 pound spicy Italian sausage
1 (28 ounce) can crushed tomatoes
1 (26 ounce) jar marinara sauce
2 eggs, beaten
3 cups ricotta cheese
¾ cup grated Parmesan cheese
1 (4 ounce) can chopped green chilies
3 Tablespoons minced fresh parsley
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon pepper
18 manicotti shells
½ cup shredded mozzarella cheese


1. In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside.
2. In the same skillet, bring tomatoes and marinara sauce to a boil. Reduce heat; cover and simmer for 10 minutes.
3. In a large bowl, combine the eggs, ricotta, Parmesan cheese, chilies, parsley, Italian seasoning, salt, garlic powder and pepper.
4. Divide 2 cups of sauce between two greased 13-in. x 9-in. x 2-in. baking dishes.
5. Stuff uncooked manicotti shells with cheese mixture. Place in prepared pans. Sprinkle with sausage; top with remaining sauce.
6. Cover and bake at 375 degrees F for 50 minutes.
7. Uncover; sprinkle with mozzarella cheese.
8. Bake 10 minutes longer or until cheese is melted and manicotti is tender. Let stand for 5 minutes before serving.
9. Serve with salad and warm buttered Italian Bread.







5 pounds red potatoes, quartered
1 (16 ounce) container sour cream
½ cup butter
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese
¼ cup chopped green onion
2 cups cooked, chopped ham
salt and pepper to taste
1 ½ cups Parmesan cheese flavored bread crumbs
¼ cup melted butter


1. Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.
2. Place potatoes in a large pot of water, and bring to a boil.
3. Boil until slightly tender, about 12 minutes. Drain, and transfer to a large bowl.
4. Mix sour cream, butter, cream of chicken soup, Cheddar cheese, green onions, ham, salt and pepper with the potatoes.
5. Spread mixture in the prepared baking dish. Sprinkle with bread crumbs, and drizzle with butter.
6. Bake 30 minutes in the preheated oven.
7. Serve with buttered broccoli.






1 (10.5 ounce) can condensed French onion soup
1 ½ pounds ground beef
½ cup dry bread crumbs
1 egg
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 Tablespoon all-purpose flour
¼ cup ketchup
¼ cup water
1 Tablespoon Worcestershire sauce
½ teaspoon mustard powder



1. In a large bowl, mix together ⅓ cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
2. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
3. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder.
4. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.


1 envelope Lipton onion recipe soup mix
2 lb. all-purpose potatoes, cut into large chunks
⅓ cup olive or vegetable oil
1. Preheat oven to 450 degrees. In large plastic bag, add all ingredients.
2. Close bag and shake until potatoes are evenly coated.
3. Empty potatoes into shallow baking or roasting pan; discard bag.
4. Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown.
5. Garnish, if desired, with chopped parsley.
Serve Salisbury Steak and potatoes with buttered corn on the cob.





1 unbaked pizza crust
2 Tablespoons butter, melted
1 Tablespoon olive oil
3 Tablespoons minced garlic
2 Tablespoons sun-dried tomato pesto
1 teaspoon dried basil leaves
1 teaspoon dried oregano
1 Tablespoon grated Parmesan cheese
1 tomato, sliced
1 bunch fresh spinach, torn
1 sweet onion, sliced
1 fresh jalapeno pepper, chopped
1 (6 ounce) package feta cheese, crumbled


1. Preheat oven according to pizza crust package directions.
2. In a small bowl combine butter, olive oil, garlic, pesto, basil, oregano and Parmesan cheese.
3. Spread mixture evenly on pizza crust.
4. Arrange tomato, spinach, onion and jalapeno on pizza.
5. Top with crumbled feta cheese.
6. Bake according to pizza crust package directions.

Roast Herbed Pork Loin
Roast Herbed Pork Loin
Ingredients:
1 teaspoon minced garlic
2 teaspoons chopped dried rosemary
1 ½ teaspoons salt
1 teaspoon pepper
1 (3-4 pound) boneless pork loin roast
4-6 medium red skinned potatoes, peeled and quartered
2 Tablespoons olive oil
1 teaspoon dried thyme

Directions:
1. Preheat the oven to 325° F.
2. Mix the garlic, rosemary, 1 teaspoon of the salt, and ½ teaspoon of pepper in a small bowl. Rub the pork loin with the mixture and place the pork on a rack in a shallow roasting pan.
3. Roast for 50 minutes.
4. Meanwhile, cover the potatoes with water in a saucepan, bring to a boil, and cook for about 10 minutes until barely tender. Drain and let cool.
5. Toss the potatoes with the olive oil, thyme, remaining ½ teaspoon of salt, and remaining ½ teaspoon of pepper in a large bowl.
6. Place the potatoes around the pork loin and roast for an additional 45 to 60 minutes or until the pork registers at least 155° on a meat thermometer.
7. Cover the roast with foil and let stand for about 15 minutes before slicing.



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Submitted By: sal
Photo By: Mrs.NormaC
Prep Time: 5 Minutes
Cook Time: 15 Minutes
Ready In: 20 Minutes
Servings: 2

Ingredients:
1/3 cup chopped onion
1 clove garlic, chopped
1/3 cup chopped green bell pepper
3/4 pound chicken meat, cooked and
cubed
1/2 cup whole peeled tomatoes
1/2 cup green beans
1/4 teaspoon dried oregano
Directions:
1.
In a large skillet, saute onion, garlic and bell pepper until soft. Add chicken, then stir in tomatoes, beans and oregano.
2.
Reduce heat to medium low and simmer for 8 to 10 minutes, stirring constantly. Remove from heat and serve hot.

Sheila N Swett
1/2 pound pork sausage, 1 14 oz cans artichoke hearts sliced thin, 1 large clove garlic minced, 7 large eggs, 3 TBSPN minced fresh parsley, 1/4 cup grated parmesan cheese, salt and pepper and 3 TBSPN butter. Cooked sausage (crumble). Put butter in glass baking dish and melt in 325 oven. Beat eggs in bowl, add everything else, pour into melted butter and bake about 20 minutes.


Jane Lindsey Liddell
Pour a couple of Tablespoons of olive oil or other oil in zip bag, put 1 or 2 teaspoons of Durkee Grill Creation Italian Herb marinade mix and squish around to mix up.
Cube potatoes, put in bag & shake to coat. Spread out on lightly greased cookie sheet & bake on 375 -400 until they begin to brown & are tender. Use any of your favorite seasoning - I have tried tarragon with salt & pepper or some Italian dressing without the oil. It's like your own Shake & Bake!


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Submitted By: ROBYN050501
Photo By: gapch1026
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 55 Minutes
Servings: 4

"Colorful peppers are stir-fried with chicken. Balsamic vinegar and basil bring plenty of flavor to this exciting dish."
Ingredients:
1/4 cup olive oil, divided
4 skinless, boneless chicken breast
halves - cut into strips
salt and pepper to taste
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 medium onion, thinly sliced
4 large cloves garlic, finely chopped
1 tablespoon dried basil
1/4 cup balsamic vinegar, divided
Directions:
1.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.
2.
Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
3.
Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.


This is the first recipe I ever wrote.
1 c flour
1 c sugar
3/4 c cocoa
4 eggs
1/2 c butter (melted)
1 tsp vanilla
Combine all dry ingredients, stir with fork. Add wet ingredients.
Bake at 350 for 20-45 minutes. I use a 9x9 square pan for these, but you can also make mini-muffins (add chocolate chips!) or brownie bon-bons out of this recipe.

By Diana Rattray, About.com Guide
Ingredients:
  • 2/3 cup sifted all-purpose flour (sift before measuring)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup butter
  • 2 ounces unsweetened chocolate
  • 1 cup sugar
  • 2 eggs, beaten
  • 1/2 cup coarsely chopped pecans
  • 1 teaspoon vanilla
Preparation:
Preheat oven to 350°. Grease 12 muffin cups.
Sift flour with baking powder and salt. Sift again. Melt butter and chocolate over hot water. In mixing bowl with electric mixer, beat eggs. Beat in sugar until well blended. Blend in chocolate mixture. Stir in flour mixture until well blended then stir in vanilla and pecans. Fill muffin cups about 1/3 full. Bake for about 20 to 25 minutes, until done. Cool before removing from pan. Makes 14 round muffin brownies. Serve with vanilla ice cream and butterscotch or chocolate fudge sauce, if desired http://southernfood.about.com/od/brownies/r/bl50714e.htm

This is from Martha Stewart’s Living magazine. Serves 8.


  • 8 small pears, such as Seckel or Forelle, peeled, stems intact
  • 2 tablespoons superfine sugar
  • 1 cinnamon stick
  • 1 large strip (4 to 5 inches) orange peel
  • 1 large strip (4 to 5 inches) lemon peel
  • 5 tablespoons honey
  • 1 teaspoon fresh lemon juice
  • 1 vanilla bean (or 2 tsp vanilla)
  • 2 3/4 cups (10 ounces) fresh cranberries
  • 1 tea bag, such as green tea or fruit tea
  • 1/4 cup dried cranberries (optional)
  • Greek yogurt, creme fraiche, or soft goat cheese, or whipped cream for serving


Place pears in a saucepan large enough to hold them snugly. Add enough water to barely cover them (about 4 cups). Add sugar, cinnamon, citrus peels, honey, and lemon juice. Using the tip of a paring knife, scrape vanilla seeds into pan, and toss in pod. Bring to a boil, stirring until sugar has dissolved. Reduce heat, and simmer gently until pears are tender, about 10 minutes. Add fresh cranberries, and simmer until cranberries are soft but not mushy, about 3 minutes more.
Use a spoon to transfer pears to a dish. Spoon cranberries and syrup around pears. Add tea bag and dried cranberries if using. Let cool for 15 minutes. Cover, and refrigerate overnight. Before serving, remove vanilla bean, cinnamon stick, citrus peels, and tea bag. Transfer pears to plates with some of the cranberries, syrup, and a dollop of yogurt, creme fraiche, or cheese.






• 2 1/2 pounds fresh peaches, peeled, pitted (I use white peaches, 5-7 large peaches will do)
• 1 cup all-purpose flour (sifting optional)
• 1 cup sugar
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup soft butter
Butter an 8-inch square baking dish. Preheat oven to 375°.
Slice peeled, pitted peaches into the prepared baking dish. Sift together the flour, sugar, salt and cinnamon into a medium bowl. Cut butter into flour mixture with pastry blender until mixture resembles coarse meal. Sprinkle crumbs evenly over peaches in baking dish. Bake at 375° for 45 to 50 minutes, until topping is golden brown and peaches are tender. Serve peach crisp warm with cream or whipped topping.






• 2 jars maraschino cherries w/ stems


Brownie Recipe
• 4 squares bakers unsweetened chocolate
• ¾ c butter
• 2 c sugar
• 4 eggs
• 1 tsp vanilla
• 1 c all purpose flour
• ½ c powdered sugar
Chocolate Fudge Filling
• 3 squares unsweetened chocolate
• 1 pkg cream cheese (softened)
• 1 tsp vanilla
• ¼ c corn syrup
• 1 c powdered sugar


Preheat: 350
Microwave chocolate and butter in large bowl 2 min. Stir until completely melted. Stir granulated sugar into melted chocolate. Mix in eggs and vanilla until well blended. Stir in flour. Fill in greased mini-muffin pan, each cup 2/3 full of batter. Bake 20 min-ish. DO NOT OVERBAKE, you’re looking for fudgy crumbs. Turn out onto wax paper. Using a spoon, make a small indentation into the top of each mini brownie. Cool completely.
• Chocolate fudge filling
Melt chocolate in small microwavable bowl for 1-2 minutes or until almost all melted. Stirring after each minute. Stir until chocolate is completely melted. Set aside.
Beat cream cheese and vanilla until smooth. Slowly pour in corn syrup until well blended. Add chocolate. Beat until smooth. Gradually add powdered sugar, beat until Smooth.
Putting it all together:
Drain cherries, reserving 1 tsp of liquid. Let cherries stand on paper towels to dry.
Combine powdered sugar with cherry liquid and milk to form a thick glaze. Spoon into a plastic baggie. Spoon 1 tsp(ish) Chocolate fudge filling onto each brownie. Gently press cherry into filling. Cut a small corner off the baggie to pipe glaze. Drizzle the brownies/cherries with powdered sugar glaze.








• 4 apples
• 1 ½ c. sifted flour
• ½ tsp. salt
• 1 tsp. sugar
• ½ c. vegetable oil
• 2 tbsp. milk
STRUDEL MIXTURE:
• ¾ c. sugar
• 2 tbsp. flour
• ¼ tsp. salt
• 2 tbsp. butter, cut in


Sift flour, salt, and sugar into 8 x 8 x 2 inch pan. Combine oil and milk in cup and whip with fork. Pour all at once over flour. Mix with fork until blended. Pat out to cover bottom of pan and pinch dough up along sides of pan to 1 inch. Peel and core apples and cut in eighths. Arrange apple slices on top of dough. Sprinkle strudel mixture over top. Bake at 425 degrees for 40 to 45 minutes or until brown.






• 4 apples
• ¾ c sugar
• ½ tsp cinnamon
• 1/3 tsp salt
• 1 tsp vanilla
• ¼ c water

TOPPING
• ½ c flour
• ½ c sugar
• ½ tsp baking powder
• ¼ tsp salt
• 2 tbs butter
• 1 egg


Prepare apple layer by slicing the apples up and removing the skin. Place in the baking dish (a 9x9 pan should work fine)
Topping:
in a separate bowl, combine all dry and stir. Mix in softened butter and egg. Add topping layer to the top of the apples.
Bake @ 375 for 35-40 min






• Canned peaches. 29 oz.
• 3 tbs peach juice/syrup (from prep)
• 3 tbs cornstarch
• 1 c sugar (divide out 3 tbs)
• 1/3 c buttermilk
• ½ c melted butter/margarine
• 1 tsp vanilla
Glaze
• 2 tbs butter
• Sugar

Pie crust for 10” double crust
Prepare crust, press into 10-inch pie plate.
Preheat oven to 400.
Filling:
Drain peaches, reserving 3 tbs syrup. Set aside. Cut peaches into small pieces. Place in large bowl. Combine corn starch and 2-3 tbs sugar. Add 3 tbs of reserved peach juice/syrup. Add remaining sugar , eggs, and buttermilk. Mix well. Stir in ½ c melted butter and vanilla. Pour over peaches. Stir until peaches are coated. Pour filling into unbaked pie crust. Moisten edges with water.
Cover pie with top crust, cut slits or designs to allow steam to escape.
Brush pie with 2 tbs melted butter, sprinkle with sugar.
Bake @ 400 for 45 min or until center is bubbly & crust is brown.
You could also make this recipe with fresh peaches.










8”, 9”, or 10” single crust
• 1 1/3 c flour
• ½ tsp salt
• ½ c Crisco (butter flavor)
• 3 tsp cold water.
8”or 9”double crust pie
• 2 c flour
• 1 tsp salt
• ¾ c Crisco (butter flavor)
• 5 tsp cold water.
10” double crust pie
• 2 2/3 c flour
• 1 tsp salt
• 1 c Crisco (butter flavor)
• 7-8 tsp cold water.


Spoon flour into measuring cup and level. Combine flour and salt in medium bowl. Cut in Crisco using pastry blender or fork until all flour is blended to pea-size chunks. Sprinkle with water, 1 tbs at a time. Toss lightly with fork until dough forms a ball. Press dough into 1 or 2 balls (depending on how many crusts you need). Roll between floured sheets of waxed paper until 1 inch larger than upside-down pie plate. Peel off top layer. Flip onto pie plate. Remove wax paper. Trim and fold dough under edge and flute.




• 1 c whipping cream
• ¼ c sugar
• 1 tsp vanilla
Beat cream until almost forms stiff peaks. Add ¼ c sugar and 1 tsp vanilla.






• 1 c light corn syrup
• 1 c dark brown sugar
• ¼ tsp salt
• 1/3 c softened/melted butter
• 3 large eggs
• 1 c pecan halves
Crisco pie shell for 9” single-crust
Blend all the (except the nuts and the crust) together. Stir in pecan halves.
Pour into the crust.
Bake
350 for 35-45 min (usually ends up being 1hr 15 min)




• 1 ¼ c pumpkin
• ¾ c sugar
• ½ tsp salt
• ¼ tsp ground ginger
• 1 tsp cinnamon
• 1 tsp flour
• 2 eggs
• 1 c evaporated milk
• ½ tsp vanilla
9” or 10” pie crust
Blend together all . Pour into pie crust (uncooked).
Bake at 400 for 15 min
Then at 350 for 35-45 min.
If using whole pumpkin, prepare by cutting pumpkin in half, removing the seeds and stringy flesh, and baking in 1” of water for 2-3hours (until soft).



Strawberries
4 pints strawberries, sliced
1/2 cup sugar
1/2 cup water
Whipped Cream
2 cups heavy cream
1/4 cup sugar
1 teaspoon vanilla
Biscuits
4 cups all-purpose flour
8 teaspoons baking powder
1 teaspoon cream of tartar
1 teaspoon salt
4 teaspoons sugar
1 cup shortening*
1 1/3 cups cold buttermilk


*Use butter or vegetable shortening such as Crisco--Do not use margarine.

Biscuits
1. Sift the flour, baking powder, cream of tartar, salt, and sugar into a medium-sized bowl.
2. Cut the shortening into ½-inch pieces and add them to the flour mixture. Use a pastry cutter to “cut” the shortening into the flour until the mixture resembles coarse crumbs. (Alternatively, you can do this with your hands, working the shortening into the flour with a pinching and tossing motion.)
3. Add the buttermilk and mix gently just until blended.
4. Turn the dough out onto a lightly floured surface and knead it gently two or three times so that it comes together into a cohesive mass. You can add a bit more flour if the mixture is very wet, but avoid overworking the dough.
5. Gently roll or pat the dough to a thickness of one inch. Use a 3 1/4 ” biscuit cutter to cut rounds.
6. Place the biscuits close together on a parchment-lined cookie sheet and brush with milk.
7. Bake in a 450-degree oven for 18 to 20 minutes or until puffed and golden. Cool to room temperature.

Strawberries
1. Place the sliced strawberries into a bowl with the sugar and water—Mix well.
2. Squish the berries gently with your hands—just enough to get the juices flowing.
3. Cover with plastic wrap and refrigerate for several hours.
4. Remove 20 minutes before serving for best flavor.

Whipped Cream
1. Pour the cream into the bowl of your electric mixer and whip until it begins to thicken.
2. Add the sugar and vanilla, and continue whipping until soft peaks form and it is doubled in volume.

Peanut Butter Cookies
By Diana Rattray, About.com Guide
Ingredients:
  • 1 1/4 cups flour, sift or stir before measuring
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup shortening
  • 1/2 cup peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon vanilla
  • 1 egg
Preparation:
Sift together flour, salt, and baking powder; set aside. Cream shortening, peanut butter, and sugars; beat in vanilla and egg. Stir in flour mixture, blending well. Shape mixture into 3/4-inch balls; place on greased baking sheets. Flatten each cookie with the tines of a fork; dip fork in flour periodically to keep it from sticking to the peanut butter cookie dough.
Bake peanut butter cookies at 375° for about 10 to 12 minutes.






• 2 ¼ c flour
• 1 tsp baking soda
• 1 c butter (softened, not melted)
• 1 tsp salt
• ¾ c sugar
• ¾ c brown sugar
• 1 tsp vanilla
• 2 eggs
• 2 c chocolate chips (semi sweet)
• 1 c nuts


Set aside nuts and chips. Combine all dry , stir thoroughly. Add in the wet and stir again. Once mix is smooth, add 2 c chocolate chips and 1 cup nuts.
Roll into balls and bake for 9-11 minutes at 375.
Notes: using high quality make or break these cookies. I use semi-sweet Ghirardelli chocolate chips and real butter (not margarine).








· 1 cup confectioners' sugar
· 1 cup light brown sugar, packed
· 1 1/2 cups granulated sugar
· 6 tablespoons butter
· 3/4 cup evaporated milk
· 1 teaspoon vanilla
· 1 cup peanut butter
· 1 cup marshmallow creme


Sift the confectioners' sugar into a large bowl; set aside.
Grease a 9-inch square pan; line with plastic wrap.
Combine brown and granulated sugars in a medium saucepan with the butter and milk. Heat over medium heat, stirring, until blended and butter is melted.
Bring to a full boil; continue boiling, stirring occasionally, for 5 minutes. Quickly stir in the vanilla, peanut butter, and marshmallow creme; pour over the confectioners' sugar and stir to mix well. Spoon into the prepared pan. Cover with plastic wrap, pat down to level out and chill until firm. Cut into squares when firm. If the fudge is difficult to cut, let it stand at room temperature for 15 to 20 minutes before cutting.




4 c. sugar
3/4 c. water
1 c. Karo
3 egg whites
Dash of salt
Vanilla
Nuts
Microwave on high 19 minutes. Stir every 5 minutes. Add to 3 beaten egg whites. Beat 12 minutes. Add 1-2 teaspoons vanilla and 1 1/2 to 2 cups nuts.
I use this also for icing a coconut cake before it gets too hard for Divinity Candy. I use frozen coconut in frozen section in 6 ounce or 12 ounce package.


1 c. sugar
1/2 c. light corn syrup
1 c. raw peanuts
1/8 tsp. salt
1 tbsp. butter
1 tsp. vanilla
1 tsp. baking soda
Combine first 4 in 2-quart microwave mixing bowl. Microwave on HIGH for 8 minutes, stirring after 4 minutes. Add butter. Microwave on HIGH 2 minutes. Brittle should not get too brown. Stir in vanilla and soda until light and foamy.
Spread on buttered baking sheet as thinly as possible. Cool. Break into pieces.






Materials - flour, salt, vegetable oil, water, paint
Mix together
· 2 cups of flour,
· 1 cup of salt, and
· 2 tbsp vegetable oil.
Slowly add 3/4 to 1 cup of water and stir until you get a nice clay consistency.
Once completely mixed, make into the desired shapes for different Christmas themes. You can mold shapes, or roll the dough out and use Christmas cookie cutters to shape.
Bake your Christmas ornaments in a 250 degree oven for approximately 1 hour. This will vary depending on how thick you creations are. Paint your finished ornaments.
Hint: Do not make the Christmas ornaments too thick or they will crack with baking.
Warning: Kids should to have an adult to supervise when using an oven.
If you are looking for more dough recipes, please check the playdough recipes. There are a variety of cooked and uncooked doughs there.


Materials - applesauce, cinnamon, rolling pin, cookie cutters
Instructions:
Mix 1 cup applesauce and 1 and 1/2 cups cinnamon in a bowl until the dough forms.
Sprinkle cinnamon on your rolling surface, and shape the dough into a ball. If it is too dry (crumbles) add more applesauce.
Roll the dough into a thin sheet (1/2 cm or 1/6 inch) using wax paper on top and bottom. Cut out the shapes with Christmas cookie cutters and transfer to a baking sheet.
Make a hole with a toothpick so that you can hang your Christmas ornaments on the tree.
Bake at 200f for about an hour.






• 1 (8 ounce) package Cream Cheese, softened
• 1 cup powdered sugar
• 3/4 cup butter or margarine, softened
• 1 teaspoon vanilla
• 2 1/4 cups flour
• 1/2 teaspoon baking soda
Decorations: miniature peanut butter cups, chocolate chips, m&m’s, nuts, raisins, etc
1. Soften the cream cheese and butter by leaving them out for 20 minutes at room temperature or microwaving no more than 30 seconds. Mix cream cheese, sugar, butter and vanilla with electric mixer on medium speed until well blended. Add flour and baking soda; mix well. Press together into a big ball. Place the ball of dough into the fridge for at least 10-20 minutes (can leave it overnight, but not really longer than that, and if you leave it overnight you’ll have to roll it in your hands a few minutes to get it warm enough to roll out).
2. Roll out the dough – I use two sheets of wax paper for this, as flour can make these cookies turn out wrong. Cookie-cutter the dough into shapes of your choosing.
3. Bake at 325 degrees F for 12 to 18 minutes or until light golden brown. The bottoms will be slightly more tan than the top, but that’s okay. Cool. Decorate as desired.




1 cup white sugar
1 cup molasses
3/4 cup lard or oil
1/2 cup hot water
2 eggs
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 heaping teaspoon ground ginger
6 or 7 cups all purpose flour, use more flour if needed


Combine first four , then rinse molasses out of cup with the hot water. Add the eggs and mix to blend well.
Add the rest of the and mix well until blended. Wrap dough in plastic wrap and refrigerate until firm.
Roll out dough and cut with a cookie cutter. Bake at 350° for about 10 minutes. Makes 6 dozen gingerbread cookies.


Topping:
  • 1/2 cup brown sugar
  • 1/4 cup sifted all-purpose flour (sift before measuring)
  • 1/4 cup butter, room temperature
  • 1 teaspoon cinnamon
Cake:
  • 1 1/2 cups sifted all-purpose flour (sift before measuring)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 3/4 cup sugar
  • 1/3 cup melted butter
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
PREPARATION:
Topping. In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.
Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter.
Add milk and vanilla. Stir in flour mixture and mix well.
Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle topping crumb mixture evenly over batter. Bake at 375° for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm


Preparation Time: 15 minutes
Cooking Time: 10 minutes

Ingredients (4 people):

6 oz. Semi-Sweet Baking Chocolate (or use your favorite 70% dark chocolate bar)
6 oz. Butter (diced, room temperature)
3 Eggs
1/2 cup Granulated Sugar
1/3 cup Flour
Butter for Ramekins

How to Make It:

Preheat oven to 350°F
1. Melt chocolate on low flame in a bain-marie (double boiler). When melted, take of flame, and…
2. Stir in diced butter, until it melts.
3. In another bowl, beat eggs and sugar, until it starts to whiten.
4. Stir in melted chocolate and then the flour.
5. Butter 4 individual ramekins, and pour in chocolate batter.
6. Cook for about 10 minutes.
7. Tip ramekins upside down onto dessert plates and serve.
Voilà!