Sweet and Sour Sauce

1 1/4 cups pineapple juice
1 Tbs. Cornstarch
1 cup sugar
3/4 cup vinegar
1/4 teaspoon ginger
1 Tbs. Soy sauce
1 Chicken bouillon cube

Mix cornstarch with 1/4 c. pineapple juice. Set aside. Combine remaining ingredients and bring to a boil. Slowly add juice & cornstarch mixture and stir until it comes to a boil again. Cook until thickened.

Spuds & Chops

Spuds:
Combine:
1 can cream soup (chicken, mushroom, celery, broccoli, whatever)
1/2 c. milk
1/2 c. sour cream
1 c. grated cheddar cheese
1 1/2 c. fried onions
Add:
30 oz. bag hash browns
Combine well. Spread into greased 9x13 baking dish.

Chops:
6 Pork Chops
Season with:
1 tsp. garlic powder
1 tsp. season all
1 tsp. Montreal steak seasoning
Dredge in:
1/4 c. flour
Dip in:
2 eggs, beaten
splash of milk
Dredge again in:
2 c. seasoned bread crumbs (I use stovetop I have put through the food processor)
Fry in:
4 Tbs. olive oil
Fry for maybe 5 minutes each side. Just until nicely browned. Place chops on spuds & cover & bake 30-45 mins at 350. Just depends on how thick the chops are, how long you fried them & how thawed the potatoes were. I like to really brown the chops & if they are thin they are pretty much done when I put them on the taters. I usually thaw the potatoes too so it doesn't take too long to cook. A bit of a variation is to uncover and add some reserved cheese & onions for the last 5 minutes of baking. You can also save or make some more of the soup sauce and pour over the top of the chops. Just depends on how saucy you like it.

Spaghetti Squash

1 spaghetti squash, halved
2 Tbs. oil
1 onion, chopped
1 clove garlic, minced
1 1/2 c. tomatoes, chopped
3/4 c. feta cheese crumbles
3 Tbs. black olives, sliced
2 T. fresh basil, chopped

Preheat oven to 350. Place squash, cut side down on greased cookie sheet. Bake 3o minutes until tender. Cool. Heat oil, saute onion until tender. Add garlic, stir 1 minute, add tomatoes, only cook till warmed. Remove pulp from squash to large bowl. Toss with veggies, cheese, olives, and basil. Serve warm.

Fruit Salad Glaze

Combine in sauce pan:
4 1/2 c. flour
6 oz pineapple juice
1/3 c. sugar
1/3 c. orange juice concentrate
2 Tbs. honey
2 Tbs. lemon juice
Slowly bring to a boil, stirring constantly. Boil 2 minutes until thickened. Remove from heat and stir in 1 tsp. vanilla Allow to cool then pour over sliced fruit. Mix & alow to blen 3-4 hours before serving.

White Chili

1 pound chicken, cubed & cooked
1 med. onion, chopped
1/2 c. water
1 1/2 tsp. garlic powder
1 tsp. salt
1 tsp. cumin
1 tsp. Italian seasoning
1/2 tsp. black pepper
1/4 tsp. chili powder
3 cans great northern white beans
8 oz. can green chilies
Combine all & simmer 30 minutes

Add:
1 c. sour cream
1/2 c. whipping cream

Garnish with tortilla chips, grated cheese, green onion, & tomatoes.

Sweedish Meatballs

Meatballs:
Saute:
6 Tbs. butter
1 med. onion, minced
Soak:
1 cup milk
1 cup bread crumbs
Combine all above with:
1 1/2 pound ground meat (any combo beef & pork)
1 egg, beaten
1 tsp. salt
1/4 tsp. black pepper
pinch parsley
1 tsp. Worcestershire Sauce
1 tsp. garlic powder

Form in to 1" balls & bake on cookie sheet @350 for 20-25 mins.

Sauce:
Combine:
1 can crm of chicken
1 can crm of mushroom
1 can evaporated milk
1 can mushrooms
2 pint sour cream
1/2 Tbs. horseradish sauce
1 Tbs. Worcestershire Sauce
2 cloves minced garlic
1 tsp. black pepper
1/8 tsp. nutmeg

Place meatballs in slow cooker and pour sauce over top. Cook 3 hours on low.
Serve over egg noodles, rice, biscuits, or potatoes

Bread Sticks

Pre-heat oven to 425 degrees.

Melt 1 cube margarine or butter in jelly roll pan.

Mix in bowl with fork:
1 1/3 cup warm water
1 Tbs. yeast
1 Tbs. sugar
1 Tbs. malted milk
1/2 tsp. salt

Add:
3 1/2 cups flour

Roll dough our on an oiled surface - place into buttered pan then turn over to coat both sides of dough. Cut with a pizza wheel & catch edges with a knife. Sprinkle with garlic salt, sesame seeds & Parmesan cheese.

Let rise 5-15 minutes

Bake 12-15 minutes

Chocolate-Covered Spiders

1 cup chocolate chips
1 cup butterscotch or peanut butter chips
1 (3 oz.) can chow mein noodles
1 cup salted peanuts

In large saucepan, combine chips and cook over low heat until melted, stirring constantly. Add chow mein noodles and peanuts. Stir until both are well coated with chocolate mixture. Drop by spoonfuls of the mixture onto a greased, foil-lined baking sheet and refrigerate until hard, about 30 minutes. Vary the size of your spoonfuls to get spiders of varying sizes.

Blood Punch

64 oz. grape juice
1/2 cup dry lemonade powder
2 pkts. black cherry kool-aid
1 (2-liter) Sprite
Dry Ice

Pour all but ice together & dissolve. Put in cauldron or punch bowl with dry ice to serve.

Spaghetti & Meatballs

Sauce:
3 Tablespoons olive oil
2 cups onion, chopped & divided
1 red pepper, coarsely chopped
5 cloves garlic
1 teaspoon kosher salt
1 teaspoon black pepper
3 teaspoons dried oregano
3 teaspoons dried basil
1 1/2 teaspoons dried thyme
2 bay leaves
1 12 oz. can tomato paste
2 14 oz. cans Italian-style diced tomatoes
2 28 oz. cans crushed tomatoes
1 carton fresh mushrooms (optional)
1 1/2 cups beef stock
2 Tablespoons brown sugar
2 Tablespoons balsamic vinegar

Heat olive oil over medium high heat. Add 1/2 of the onions and saute until translucent and slightly browned. Add garlic and stir constantly for one minute. Blend up remaining onions and red pepper in food processor until mostly smooth. Add mixture to the garlic & onions, stir to combine cooking another minute. Add spices, paste, tomatoes, mushrooms, stock, & brown sugar. Stir to combine, bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. Fifteen minutes before serving, stir in the balsamic vinegar.

NOTE: The sauce will seem watery at first but will reduce to perfection after simmering for an hour. I've let it simmer on the stove for up to three hours before with no problems.

Meatballs:
1 pound meat (any combination of beef & pork)
1 onion, grated fine
1/2 teaspoon garlic salt
1 1/2 teaspoon Italian seasoning
3/4 teaspoon oregano
1 dash franks red hot sauce (or to taste)
1 1/2 Tablespoon Worcestershire sauce
1/3 cup skim milk (can use ricotta if you'd like)
1/4 cup grated Parmesan
1/2 cup bread crumbs

Preheat oven to 400 degrees. Place meat in mixing bowl and season with onion, garlic salt, Italian seasoning, oregano, hot sauce, and Worcestershire sauce; mix well. Add milk, Parmesan cheese, and bread crumbs. Mix until evenly blended. form into 1 1/2-inch meatballs and place onto a baking sheet. Bake until no longer pink in the center, 20 to 25 minutes.

Meatballs can be simmered in sauce or sauce can be poured over the top of meatballs. Meatballs can be frozen and reheated. They can also be formed into any size ball. Just adjust cooking time accordingly.

Mac & Cheese

Cook 1.5 cup elbow macaroni in boiling, lightly salted water till al dente; drain, rinse with warm water & set aside.
In a pasta pan melt 4T butter, blend in 4T flour.  Slowly whisk in 2 cups milk & stir constantly till thick & bubbly. 
Add 1 tsp salt & pepper to mixture. 
Add 2 c. shredded cheddar cheese until melted.
Toss in cooked macaroni blending well.  Pour into a lightly greased 1.5 quart casserole dish. 
Sprinkle top with bread crumbs.
Bake at 350 for 35-40 minutes till bubbly on top. 

Chicken Pot Pie

2 cups Rotisserie Chicken
2 cups Frozen Vegetables
1/3 cup Onion
1/3 cup Butter
1/3 cup Flour
1 can Chicken Broth
2/3 cup Milk
1/2 teaspoon of Salt & Pepper
1/2 teaspoon of Celery Seed
2 Deep Dish Pie Shells

Boil vegetables for 15 minutes.  Drain, and set aside.  Mix together onion and butter, saute in pan.  Mix in flour, chicken broth, and milk until it thickens.  Add salt, pepper, and celery seed.  Place all ingredients in pie shell, and place the second pie shell over the top.  Bake at 400 for 30-35 minutes. 

German Pancakes

Ingredients
6 eggs
1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons butter or margarine, melted
BUTTERMILK SYRUP:
1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter or margarine
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
confectioners' sugar

Directions
1.Place the eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the butter into an ungreased 13-in. x 9-in. x 2-in. baking dish; add the batter. Bake, uncovered, at 400 degrees F for 20 minutes.
2.Meanwhile, in a saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla. Dust pancake with confectioners' sugar; serve immediately with the syrup.

BBQ Chicken Pizza

For Pizza Crust

1 T sugar

1 T yeast

1 cup warm water

Let grow for about 15 minutes.  Then add: 

1 t salt

2 T oil

2 1/2 cups flour (or until it pulls away from the sides)

Roll out into dish.  Bake in oven at 450 until slightly golden (8-9 minutes)

Toppings

Bbq sauce & pizza sauce (1/2 and 1/2 mixed together)

Chicken

Bacon

Green Onions

Tomatoes

Mozerrella cheese

As a hint put cheese on last.  It keeps chicken moist. 

Bake an additional 9-10 more minutes. 

Fiesta Ravioli

1 package (25oz) frozen beef ravioli

1 can (10 oz) enchilada sauce

1 jar (8oz) salsa

2 cups shredded Cheddar-Monterey Jack cheese

1 can (2oz) sliced black olives drained (optional)

sour cream and lettuce for garnish

Cook ravioli according to package directions. Meanwhile, in a large skillet combine enchilada sauce and salsa. Cook and stir over medium heat until heated through. Drain ravioli, add to sauce and gently stir to coat. Top with cheese (and olives, if desired). Cover and cook over low heat for 3-4 minutes or until cheese is melted. Bring to the table and enjoy with lettuce and sour cream. Apporx. 6 servings

Soft Garlic Breadsticks

Ingredients:

1 1/8 cups water (70 to 80 degrees F)
2 tablespoons olive or canola oil
3 tablespoons grated Parmesan cheese
2 tablespoons sugar
3 teaspoons garlic powder
1 1/2 teaspoons salt
3/4 teaspoon minced fresh basil
3 cups bread flour
2 teaspoons active dry yeast
1 tablespoon butter or stick margarine, melted

Directions:
Mix the water, sugar and yeast and let stand for 10 minutes. In your mixer put the oil, garlic, cheese, and basil. Then add the yeast mixture. Then the flour and salt. Turn dough onto a lightly floured surface. Divide into 20 portions. Shape each into a ball; roll each into a 9-in. rope. Place on greased baking sheets. Cover and let rise in a warm place for 40 minutes or until doubled. Bake at 350 degrees F for 18-22 minutes or until golden brown. Remove to wire racks. Brush warm breadsticks with butter.

7 up Chicken

1 can 7up (or sprite)
1/2 cup soy sauce
1/4 cup canola oil
1 Tb horseradish sauce
1 tsp minced garlic
6 boneless skinless chicken breasts

Blend all ingredients and add chicken. ( I usually do this in a big zip loc bag) Let marinate over night or at least 6 hours, in your fridge. You can also marinate chicken then slice it into strips. Fry with onions and sweet peppers for fajitas

Strawberry, Pinenuts and Feta Salad with a zesty Lemon Dressing

Ingredients:
3T fresh lemon juice
3T sugar
1/2 tbsp Dijon mustard
1/2 tbsp grated lemon rind
1/4 cup canola or light olive oil


3 cups fresh spinach
1 cup fresh strawberries ,sliced
1/2 cup toasted pine nuts
Feta cheese to taste

In blender combine lemon juice, sugar, mustard, grated lemon rind and oil. Pulse until mixture is combined, thickened and sugar is dissolved.

In a large bowl, toss together spinach, strawberries, nuts and feta. Toss with enough dressing to coat.

Parfait Cookies

Ingredients:
3/4 c. sugar
3/4 c. brown sugar
3/4 c. butter, softened
2 eggs
2 tsp. almond extract
3 cups flour, divided
1/2 tsp. salt
1/2 tsp. baking soda
2 large Symphony bars (with almonds and toffee)


Preheat oven to 350 degrees.

In a large bowl, cream together the two sugars and butter. Beat in the eggs and almond extract. In a small bowl, combine 2 (of the 3) cups of flour with the salt and baking soda; add to the butter/sugar mixture and combine. Using a wooden spoon, add the additional flour so that the dough just barely ceases to be sticky (I always end up adding the entire remaining cup). Chop up the Symphony bars into half inch chunks. Stir in chocolate chunks with the wooden spoon. Drop by heaping teaspoonfuls onto a greased baking sheet. Bake for 7-9 minutes or until done. Do not over bake (the key is to almost under bake). Cookies should have just a tinge of brown but mostly remain white, soft and high.

This recipe makes about 3 dozen cookies.

Fabulous Zucchini Bread

Mix:
1 cup white sugar
1 cup brown sugar
3 eggs, beaten
1 cup canola oil
3 tsp vanilla
2 cups zucchini, shredded

Stir and add:
2 cups flour
1 cup whole wheat flour
1 tsp salt
1 tsp soda
2 tsp cinnamon
1/2 tsp baking powder

Pour into two bread pans sprayed with pam. Bake at 325 for 1 hour.

Taco Salad

1 lb hamburger cooked with onions and taco seasoning or salsa
add a can of kidney beans and heat through

Combine with....
Lettuce
Chopped tomatoes
Shredded cheese
Fritos scoops
Avocado

Serve immediately

Hamburger Buns (from Rhodes Rolls)

Dip each roll in flour and flatten into a 4-inch circle. Place on a large sprayed baking sheet.
Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350°F
15-20 minutes.

Chicken Gumbo Sloppy Joes

1 1/2 lbs. ground beef
1 med. onion, chopped
1/2 green pepper, chopped
2 tbsp. prepared mustard
1/3 c. catsup
1 c. chicken gumbo soup
Salt & pepper to taste

Toasted hamburger buns

Brown ground beef. Drain fat. Add onion and green peppers. Saute 1 to 2
minutes. Add next 3 ingredients, (mustard, catsup and soup). Add 1/2 cup
water and salt and pepper. Mix well. Bring to a boil. Cover and simmer about 30
minutes. Stir occasionally.

5 Cup Salad

1 cup coconut
1 cup miniature marshmallows
1 cup pineapple tidbits, drained
1 cup mandarin oranges, drained
1 cup sour cream
Mix together and chill for several hours. Makes 10 half-cup servings.

Pot Roast

Put roast in crock pot & season with Garlic Salt & a little Pepper.

Mix & Pour Over Top:
1 Tblsp Worcestershire Sauce
1/3 c Brown Sugar
3 Tblsp Vinegar
2 Tblsp Soysauce
1 can Cream of Mushroom
1 env Dry Onion Soup Mix
1 Can Beef or Brown Gravy

Cook all day on low or 4-5 hours on high.

Missionary Potatoes

1 large aluminum foil roasting pan
5 pounds frozen Shred's potatoes
1 large can cream of chicken soup
1 16oz sour cream
1 quart half and half
4 cups cheddar cheese, shredded
salt and pepper, to taste
crushed corn flakes

Let the frozen potatoes sit out overnight. They don't have to thaw all the way (or at all - it just decreases cooking time)

Stir together in the roasting pan, first the soup and sour cream, then 2 cups of the cheese, then the milk, salt and pepper, then potatoes last. On top sprinkle last two cups of cheese, a little more salt and pepper and crushed corn flakes. Bake uncovered in 350 degree oven for at least 2 hours. I think the baking time is the key to making these turn out. They can be cooked a half hour longer if they were really frozen.

Cashew Chicken Casserole

Ingredients
2 cups uncooked elbow macaroni
3 cups cubed cooked chicken
1/2 cup cubed Cheddar cheese
1 small onion, chopped
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 (8 ounce) can sliced water chestnuts, drained
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 1/3 cups milk
1 (14.5 ounce) can chicken broth
1/4 cup butter or margarine, melted
2/3 cup crushed ritz crackers
3/4 cup cashew halves

Directions
1. In a greased 13-in. x 9-in. x 2-in. baking dish, layer the first seven ingredients in the order listed. In a bowl, combine the soups, milk and broth. Pour over water chestnuts. Cover and refrigerate overnight. Sprinkle crackers over casserole. Top with cashews.
2. Bake, uncovered, at 350 degrees for 35-40 minutes or until macaroni is tender.

***After trying this reciepe out, the only thing I would change is I would probably cook the noodles first and put cooked noodles in the pan instead of uncooked. The noodles all stuck together and it took a little longer to get them cooked. Otherwise the flavor was really good and I would make it again.***

Whole Wheat Banana Bread

Ingredients:

1/3 cup vegetable oil (I use 1/3 cup unsweetened applesauce instead)
1/2 cup honey
1 teaspoon vanilla extract
2 eggs
2-3 ripe mashed bananas
1 3/4 cups whole wheat flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup chopped walnuts (optional)

Directions:

1. Preheat oven to 325 degrees
2. In a large bowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour, salt and baking soda. Blend in chopped nuts. Spread batter into a greased 9X5 inch loaf pan.
3. Bake for 55 to 60 minutes. Cool on wire rack for 1/2 hour before slicing.

Bow Tie Lasagna

Ingredients:

4 oz. bow tie pasta

1 cup ricotta cheese

4 oz. soft-style cream cheese

1/2 cup shredded mozzarella cheese

1/2 tsp. Italian seasoning

3/4 lb. lean ground meat

1 clove garlic, minced

15 oz. jar spaghetti sauce

Topping:

1/2 cup shredded mozzarella

2 Tbsp. grated Parmesan cheese

Directions:

In a large saucepan, cook pasta in boiling water for 10 to 12 minutes or just until tender. Drain and set aside. I a medium mixing bowl, stir together ricotta, cream cheese, mozzarella, Parmesan and Italian seasoning. Set aside. Preheat large skillet and stir-fry meat and garlic until meat is brown. Stir in spaghetti sauce and cooked noodles. Do not stir. Sprinkle with remaining mozzarella and Parmesan. Cover and cook until heated thoroughly.

Tomato Bruschetta

Ingredients:

8 chopped ripe Roma tomatoes
5 leaves chopped fresh basil
2 cloves minced garlic
1 pinch of dried oregano
1 dash of crushed red pepper
1 pinch salt
1 pinch ground black pepper
2-3 Tbsp extra-virgin olive oil
1 loaf of Italian-style (or French) bread, cut into diagonal slices

1. In a large bowl, combine the tomatoes, basil, garlic, oregano, red pepper, salt, pepper and olive oil. Use more olive oil, if necessary, to coat the entire mixture. Allow the mixture to sit for 10-15 minutes for flavors to blend.
2. In the meantime, preheat the broiler. On a baking sheet, arrange the slices of bread in a single layer and brown both sides slightly in the oven. Remove the slices from the oven.
3. Spread the tomato mixture on the still warm toasted bread slices and serve.

Olive Garden Zuppa Toscana

Ingredients:

1 lb ground Italian sausage
1 1/2 tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced russet potatoes, or about 3 large potatoes
1/4 of a bunch of kale

Cook sausage and crushed red pepper in a large pot. Drain excess fat. Refrigerate while you prepare other ingredients. In the same pan, saute bacon, onions and garlic over low-medium heat for approximately 15 minutes or until the onions are soft. Add chicken bouillon and water to the pot and heat until it starts to boil. Add the sliced potatoes and cook until soft, about half an hour. Add the heavy cream and just cook until thoroughly heated. Stir in the sausage and the kale. Heat through and serve.

***The recipe the way it is is really spicy. I would probably either make it with regular sausage or I would only do 1/2 the amount of the red pepper that it calls for unless you really like a kick to your recipe. It had wonderful flavor but was way spicy***

Crock Pot Spaghetti and Meatballs

1 lb. frozen cooked meatballs
26-oz. jar spaghetti sauce
1 onion, chopped
1-1/2 c. water
8 oz. pkg. spaghetti uncooked and broken into 3 inch pieces
Garnish: grated Parmesan cheese

Combine meatballs, spaghetti sauce, onion and water in a slow cooker. Cover and cook on low setting for 6 to 8 hours. Stir well; add broken spaghetti. Increase to hi setting; cover and cook for an additional hour stirring once during cooking. Serve with Parmesan cheese. serves 4 to 6.

(I have to add a jar of tomato juice after adding spaghetti so that sauce is not dry.)

Stacked Taco Pie

2 tablespoons vegetable oil
1 medium onion, finely chopped
2 cloves garlic
3/4 pound lean ground beef
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
3/3 cup water
1 (151/2 ounce) can black beans, drained and rinsed
1 1/2 cups frozen corn kernels
4 (10-inch) flour tortillas
1/2 cup sour cream
1 cup salsa
8 ounces cheddar-Monterrey jack cheese, grated

Step 1: In a large skillet over medium-low heat, warm oil. Add onion and saute for 5 minutes stirring often. Add garlic and saute another minute.
Step 2: Increase the heat to medium, then add the ground beef, chili powder, and cumin. Cook the mixture until beef is browned and no longer pink, stirring often, about 3 minutes. Add the salt, water, black beans, and corn, and bring mixture to a boil. Continue boiling, until liquid evaporates, about 20 minutes. Remove the mixture form the heat and let it cool for 10 minutes.
Step 3: Heat the oven to 350*.
Step 4: Butter bottom and sides of spring form pan. Press tortilla evenly into pan's bottom. spread 2 tablespoons of sour cream over tortilla, followed by 1/4 cup of the salsa. Spoon and spread a quarter of beef mixture over the salsa and sprinkle a quarter of the grated cheese evenly over the top.
Step 5: Repeat this until all ingredients are used up. End with a tortilla and sprinkle top with cheese.
Step 6: Bake for 30 minutes and allow to cool for 10. Then remove the side for spring form pan. Slice pie into wedges. Serves 10.
(If you don't have a spring form pan, you can use a pie plate. Just doesn't stack as high.

Crepes

4 eggs
1/4 teaspoon Salt
2 cups flour
2 1/4 cups milk
1/4 cup butter (melted)
1 teaspoon vanilla

Mix all ingredients on high speed in a blender. Let sit in fridge for a couple of hours to let the air bubbles settle. Heat up crepe maker. Dip crepe maker in batter or make crepes in a greased pan. Fill crepes with whatever you want. For example, fresh strawberries, bananas, blueberries, syrup, powdered sugar, ice cream, chocolate, peanut butter etc. (the skies the limit). Top with whip cream and serve.

No Bake Cookies

2 cups sugar
1/2 cup milk
1 stick butter
4 Tbsp. Cocoa
Combine in a sauce pan and bring to a boil. 
Pour over:
3 cups oatmeal
1/2 cup peanut butter

Make blobs and place on wax paper.  Chill in fridge.

Spinach Salad

Spinach
Romaine Lettuce
Swiss cheese, shredded
red onions, sliced
crumbled bacon
candied almonds
mushrooms, sliced

Dressing:
1/2 cup olive oil
1/3 cup balsalmic vinegar
1/8 cup yellow mustard
3/4 Tbsp. poppyseeds
3/4 Tbsp. minced onion (use red onion from above)
1/3 cup sugar
1 tsp. salt
Mix together well and pour on salad

Candied Almonds
1/2 cup almonds
1/4 cup sugar
Put all together in a pan and stir constantly until all sugar is melted.

Strawberry Sinach Salad

spinach
romaine lettuce
strawberries
green onion
slivered almonds
grated swiss cheese
craisins
*slice strawberries and green onion
combine all

Dressing:
3/4 cup sugar
1/4 tsp. salt
1 tsp. dry mustard
1/3 cup red wine vinegar
Blend in blender.
While blending add:
1 cup canola oil
1 tsp. poppy seeds

Lasagna

12 lasagna noodles
1 Tbsp. Olive oil
1 lb. hamburger
1/2 clove garlic
1 Tbsp. parsley
1/2 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
2 (6oz) cans tomato paste
2 (15oz) cans tomato sauce
1/2 cup water

1 (16oz) container cottage cheese
1 egg
1 Tbsp. Parsley
1/2 tsp. salt
1/8 tsp. pepper
1 lb. mozzarella cheese, shredded
1/2 cup parmesan cheese

Cook lasagna noodles.  Brown hamburger or cook chicken.  Stir in other ingredients in first column.  Bring to a boil and let simmer.  Combine ingredients in second section.  Pour enough meat sauce to cover bottom of 9x13 baking dish.  Add noodles, cheese mixture, and parmesan.  Repeat, ending with meat sauce.  Bake covered for 25 minutes at 375 degrees.  Remove cover and bake 5 minutes longer.  Let stand 5 minutes before cutting.

Chicken Cordon Blue Casserole

1 cup chicken, cooked and cubed
1 cup shreaded cheese
1 can cream of chicken soup
1/2 cup sour cream
1/3 cup milk
1/4 tsp. garlic salt
1 cup rice

Cook rice.  Heat soup, sour cream, milk and garlic salt.  Make layers with soup, meat, cheese, and rice.  Repeat.  Bake at 350 for 30-40 minutes.  Top with croutons before serving.

Chicken Tacos (Crock Pot)

4-6 Chicken Breasts
1 can pinto beans
1 can black beans
1 can corn
1 pkg. taco seasoning mix
1/2 can water
Barbecue sauce

Add all ingredients in crock pot and cook all day.  I just dump some barbecue sauce in.  Before serving use a fork to break up chicken and mix all together.  Serve in tortillas with cheese, lettuce, sour cream, guacamole, salsa, etc.

Cajun Maple Chicken

5 boneless, skinless chicken breasts
2 Tbsp Cajun seasoning (add more if you like it spicy)
1/4 cup melted butter
1/2 cup pure maple syrup
2 Tbsp. Brown sugar, packed
1 cup chopped pecans
Long grain and wild rice

Sprinkle chicken with Cajun seasoning.  In a skillet over medium heat, cook chicken in butter until golden.  Arrange chicken in crock pot.  Mix together syrup, brown sugar and pecans.  Pour over chicken.  Cover and cook on low 6-8 hours.  Serve with cooked wild rice.

Sweet and Sour Chicken

4 boneless skinless chicken breasts
      Cut chicken into chunks, dip in cornstartch and then egg (I don't always do this)
      Brown chicken and season with salt and pepper
      Place in a baking dish

Sauce: (simmer-don't boil)
1 1/2 cups sugar
1 cup vinegar
1/2 cup chicken broth
1/2 cup ketchup
2 TBSP. soy sauce
Mix all together with a wire whisk and simmer.  Pour over chicken and bake for 1/2 hour at 350 degrees

Chicken Swiss Bundles

1 small onion, finely chopped
1/2 cup sliced fresh mushrooms
1-1/2 tsp. butter
1 garlic clove, minced
1/2 cup chopped roasted sweet red peppers
1 Tbsp honey mustard
1/4 tsp. salt
1/4 tsp. lemon-pepper seasoning
1/4 tsp. Italian seasoning
2 cups shredded Swiss Cheese
12 frozen bread dough dinner rolls, thawed
2 Tbsp. butter, melted

In a large skillet, saute onion and mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add the chicken, peppers, mustard, and seasonings; heat through. Remove from the heat; stir in cheese.

Flatten each roll into a 5-in circle. Place 1/4 cup chicken mixture in the center of six circles. Brush edges with water; top with remaining circles. Press edges with a fork to seal.

Place on greased baking sheets; brush with butter. Bake at 350 degrees for 18-22 minutes or until golden brown. Cut bundles in half to serve.

Roasted Red Potaotes

3 pounds small red new potatoes, halved

1/4 C. olive oil

1 tsp. salt freshly ground

black pepper

1. Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan.

2. Roast until tender and golden brown, about 30 minutes (check after 20 minutes.) Transfer to a serving dish.

Chicken Sonora

Layered chicken enchiladas with a chili cream sauce.

3 lb chicken breasts, baked and chunked

1 dozen flour tortillas, torn into quarters

1/2 lb. monterey jack cheese, shredded

1/2 lb. cheddar, shredded

olives and sour cream optional

Mix Sauce together:

1/2 c. mild taco sauce

1 can cream of mushroom soup

1 can cream of chicken soup

1 can chili without beans

1/2 c. milk

1 small can chopped green chili peppers

1 small onion chopped ( I use onion powder instead)

These ingredients will give you a bit more then you need. Use your best judgment when building this casserole so that it doesn't overfill your pan.

Layer in a 9x13 un-greased pan:

1/2 chicken, 1/2 tortillas, 1/2 sauce, 1/2 cheese

Repeat layers. Place dish on a jelly roll pan lined with aluminum foil to catch any drips! Bake at 350 degrees for 40-60 minutes, until bubbles. Let sit for a few minutes before serving with sour cream.

Puff-Pastry Pot Pie

2 medium potatoes, diced (2 Cups) Puff Pastry (found in freezer section)

2 large carrots, sliced (1 cup)

3 TB. olive oil, divided

2-4 chicken breasts cooked and cubed

1/4 C. plus 2 TB. soy sauce

1/2 tsp. cayenne pepper divided

2 C. sliced mushrooms

1 large onion diced (2 cups)

2 cloves garlic, minced (2 tsp.)

1/4 cup all-purpose flour

2 C. chicken broth

1/2 C. milk

3 Tb. red cooking wine

1 Tb. chopped fresh thyme

1 tsp. hoisin sauce

1/2 tsp. worcestershire sauce

1. To make filling: Cook potatoes and carrots in large pot of boiling water 10 minutes, or until tender. Drain and set aside.

2. Heat 1 TB. oil in skillet over medium heat. Add chicken and cook until done. Stir in 2 TB. soy sauce, 1/4 tsp. garlic and 1/8 tsp. pepper and cook until liquid evaporates.

Add onion, broccoli and garlic and saute 6 to 7 minutes or until onions soften.

3. Push veggies to side, add reaming 1 TB oil to bottom of pot. Stir flour into oil with fork make roux. Stir until smooth. Stir roux into vegetables.

4. Stir broth into vegetables. Once gravy is smooth add chicken, potatoes, carrots, milk, remaining soy sauce and wine. Stir gently, then add thyme, sage, hoisin sauce, worcestershire sauce, remaining cayenne. Remove from heat set aside or transfer vegetables mixture to a large casserole dish.

5. Lay puff pastry on top, covering entire dish. Bake 45 minutes or until crust is golden brown. Let stand 10 minutes before serving.

Rice Curry

'Golden Curry' sauce mix (found in oriental section)

1-1/3 lbs. lean beef, chicken or shrimp

17 oz. onions ( I never use onions)

2 TB. cooking oil

2 1/2 C. water

1 can coconut milk

(other options: carrots, broccoli, potatoes)

Cook meat and veggies in heated oil. Add curry sauce cubes and water and let melt. Stir until smooth. Add coconut milk. Serve over rice. ('Botan' rice found in oriental section is the best. Kind of a sticky rice, makes a big difference!)

Chicken Crescent Turnovers

(8 oz.) cream cheese 4 T. margarine (or spray with pam)

1 can cream of mushroom or chicken soup 1 c. seasoned stuffing mix crushed

1/4 tsp. pepper

2 c. chicken, cooked and cubed

2 pkgs. refrigerator crescent rolls (16)

Cream together cream cheese and can of soup, pepper and cubed chicken. For large turnovers, separate crescent rolls in 4 sections, leaving 2 triangles of dough attached for each turnover. Pinch the 2 triangles together at seam. Spoon mixture onto one end of flat dough and fold over the half. With tines of fork, crimp 3 sides of dough together. Brush or dip turnover with melted margarine or spray with Pam spray, then roll in crushed stuffing mix. Bake at 375* for 25-30 minutes. For small turnovers, use only 1 dough triangle and fold it in half after filling and sealing with fork. Bake at 375* for 20 minutes. Turnovers must be at room temperature before baking.

Ratatouille

1 C. sliced mushrooms 2 tsp. italian season

1 C. diced onions 1 C. parmesan

1/2 C. roasted red bell pepper, minced 1 C. low-fat cream cheese

1/2 C. sliced olives 1 C. non-fat sour cream

1 C. chopped whole artichoke 1 C. beef broth

2 C. sausage cooked and crumbled

1 C. canned diced tomato

2 tsp. chopped garlic

1 tsp. salt and pepper

1/4 C. olive oil

Cook onion and garlic in olive oil. Add sausage and cook until done. Put in a crock pot with pepper, olives, artichoke, tomato, beef broth, salt and pepper, and italian season. Simmer for 6-8 hours. Just before serving add: parmesan, cream cheese, and sour cream. Stir until melted and smooth. We love to eat this with toasted baguette bread.

Poppy Seed Chicken

4-5 chicken breasts 1 TB. poppy seed

2 cans cream of chicken soup garlic salt

1/2 C. sour cream salt and pepper to taste

3/4 tube ritz crackers 2-3 cups egg noodles cooked

2 TB. butter

In a large ziplock bag crush ritz crackers and add garlic salt and 1/2 tbs poppy seed. Coat chicken with egg then put in bag and shake until coated with cracker mixture. Cook chicken in oil for 2-3 minutes each side. In a separate bowl mix together soup, sour cream, and salt and pepper. Put mixture in bottom of glass baking pan, add chicken then drizzle with melted butter. Top with any extra crackers and poppyseed. Cook covered at 350* for 25-30 minutes. Serve over cooked noodles.

Slow-Cooker Golden Potatoes and Ham

6 C. Potatoes 10-3/4 oz. can cream of mushroom soup

2 1/2 C. cooked ham, cubed 1/2 C. evaporated milk

1 1/2 C. shredded cheddar cheese

In a slow cooker, layer one-third of potatoes, ham and cheese. Repeat layers 2 more times. Combine soup and milk and blend until smooth; pour over potato mixture. Cover and cook on low setting for 7 to 8 hours. Makes 4 to 6 servings.

Baked Penne with Chicken, Broccoli and Smoked Mozzarella

Topping:
3/4 cup bread crumbs (store-bought or make your own)
2 tablespoons butter, melted

Filling:
1 bunch broccoli (about 1 ½ pounds), stalks cut off, florets trimmed into 1-inch pieces
12 ounces penne pasta
2 tablespoons olive oil
1 medium onion, minced
6 medium garlic cloves, finely minced or pressed through a garlic press
1 teaspoon dried thyme
¼ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup heavy cream
1 teaspoon salt
½ teaspoon pepper
1 ½ pounds boneless skinless chicken breasts (about 3), trimmed and cut into bite-size pieces
3 ounces smoked mozzarella, shredded
8 ounce jar oil-packed sun-dried tomatoes, drained and chopped into pieces

In a small bowl, combine the bread crumbs and butter and set aside. Lightly grease a 9X13-inch baking dish and set aside.

Preheat the oven to 400 degrees and make sure the oven rack is placed in the middle of the oven. In a large pot, bring the water for the pasta to a boil. Stir in one tablespoon salt and the broccoli. The broccoli cooks quickly so stay close! Cook the broccoli for 1 minute, until it is bright green. Quickly remove the broccoli with a slotted spoon to a plate. Return the water to a boil and add the pasta and cook until al dente, about 1-2 minutes less than how you would eat it normally (it will cook a bit more in the oven while baking). Drain the pasta in a colander and toss with 1 tablespoon olive oil. Leave it in the colander and set it aside.

Wipe the pot dry. Add the remaining 1 tablespoon oil and return to medium heat until shimmering. Add the onion and cook until softened and beginning to brown, about 5 minutes. Stir in the garlic and thyme; cook until fragrant, about 30 seconds, stirring constantly. Add the flour, salt and pepper, and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream; bring to a simmer, whisking often. Add the chicken and cook, stirring occasionally, until cooked through, about 6-7 minutes. Stir in the sun-dried tomatoes and smoked mozzarella.

Add the cooked pasta and broccoli to the sauce; stir to combine. Transfer the pasta mixture to the prepared baking dish and sprinkle with the bread crumb topping. Bake until the casserole is bubbling and the crumbs are lightly browned, about 15 minutes. Serve immediately.

*The casserole can be prepared in advance with the following steps: after the broccoli is removed from the boiling water, plunge it into a bowl of ice water and cool completely. Assemble the casserole following the directions in the recipe. After the casserole is spread in the prepared baking pan, let it cool for 5-10 minutes before covering with plastic wrap and refrigerating for up to 8 hours. To bake, preheat the oven to 375 and bake uncovered for 30 minutes.

White Chili

1 lb. chicken
1 med onion
2 Tablespoons garlic, minced

Saute these ingredients in oil in soup pan. Season chicken with Salt and Pepper, Cumin, Chili Powder and Cayenne Pepper. After chicken is cooked through, remove from pan and let cool.

Add the following to onion and garlic mix:
2 14 oz cans Great northern Beans, drained
2 cans chopped green chilies
2 cups chicken broth
1 can cream of chicken soup
splash of milk

Shred or finely chop chiken. Add to soup. Simmer for 30 min. uncovered. Add 1 cup of sour cream.

Beef Stroganoff

1 lb hamburger
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1/2 c. margarine
1 bouillon cube
1 T dry buttermilk salad dressing mix
1 can mushrooms (opt)

Brown hamburger and onions.  Drain if necessary.  Add chicken soup, sour cream, margarine, bouillon and buttermilk seasoning.  Heat and serve as a topping for baked potatoes or noodles.  If it is too thick, add a little milk.

Zupa Toscano Soup

Ingredients:

1 pound Italian Sausage, cooked
1 large onion
1/2 cup precooked bacon
2 garlic cloves, pressed
5 red potatoes, peeled and cubed (I don't peel them)
7 cups water
4 chicken bouillon cubes
2 cups kale, chopped small (found in the produce by the parsley and cilantro)
1 cup heavy whipping cream

Directions:

In skillet cook sausage. Set aside. Peel potatoes and cut into small cubes. Bring water to a boil. Add onion, potatoes and garlic. Cook on medium heat until potatoes are tender-crisp. Drain sausage and add to water. Add bacon. Simmer 5 min. Add kale and cream. Cook on low for 10 min.

Fettucini Alfredo

Ingredients:
- 1 percent milk
- 1 tablespoon butter or margarine
- 1 clove of garlic
- 1 tablespoon of flour
- Parmesean cheese
- Low fat cream cheese

Directions:
Start by melting 1 Tablespoon of low fat margarine in a pot. Chop up your garlic and add it too the butter when it's melted and saute it for about 30 seconds. Next, you're going to add the flour. When the flour, butter and garlic mix together it is going to form a crumbly, pasty mixture called a roux. Now, you are going to add the milk. You will probably need about 2 cups. So, start by adding about half of your milk. Take a whisk and just start stirring until you get the lumps out. The flour will make it thicken, so when it starts to get thick, just add more milk. You are going to have it on Medium High heat here. So, just stir, stir, stir, stir until you have a good creamy consistency. Time to add the cream cheese. You want 2 to 3 tablespoons, or about half the container. Slap it into the pot, and stir until it is melted in. It should be really creamy now. Time to add the parmesean cheese. And NO, you CANNOT use the stuff in a can!!! Use FRESH! Add about 2-3 tablespoons. Again, stir it in and just taste it. If you want to add more cheese, add it. Now add some salt and pepper to taste. Lots of pepper! Toss with the cooked noodles and add meat of your choice and you are good to go!

Chicken Enchiladas

Ingredients:

- 4 to 6 pieces of boneless, skinless chicken breasts
- 8 oz. sour cream
- Family size cream of chicken soup
- 1 can rotel (or just plain green chili's if you would rather)
- 1 onion
- 1 package shredded cheese (Mexican blend)
- 1 can red enchilada sauce
- 1 can chopped olives (optional)
- 1 package of tortillas

Directions:

Cook chicken and shred. In a large bowl combine sour cream, cream of chicken soup and rotel. In another bowl combine shredded chicken and chopped onions. Spread cream mixture on tortilla, put chicken mix on top, sprinkle with cheese and roll and place in pan. Repeat with the next tortilla and continue until pan is full. Pour enchilada sauce over the top, spred chopped olives over that, and then put remaining shredded cheese on the top until completely smothered. Bake in oven at 375 degrees for 30-45 minutes or until heated all the way through.

Tater-tot Casserole...

Ingredients:

1 lb ground turkey
1 bag frozen tater tots
1 can corn, drained
1 can green beans, drained
1 can cream of mushroom soup
sharp cheddar cheese

Directions:

Preheat oven to 350. Place frozen tater-tots on bottom of casserole dish. Cook ground turkey in a large skillet and season as desired. Combine meat, corn, green beans and soup. Spread over tater tots. Top with cheese and bake for 45 minutes.

Beef Stew

Ingredients:

- 1 1/2 lbs stew meat
- 5 medium potatoes cut up
- 3 cups sliced carrots
- 1 large can cream of mushroom
- 1 package dry onion soup mix
- 3 cups water
- 1/4 teaspoon pepper

Directions:

Brown mean and mix. Cook low in a crock pot 6-8 hours

Old-Fashioned Hungarian Goulash

Cut 2 pounds of sirloin steak into bite-sized pieces. Toss with 2 TB. of dijon mustard. Brown steak in 2 TB. butter and set aside.

In a heavy skillet, saute 2 onions in 1 TB. butter.

Add:

2 cloves garlic minced 1/2 tsp. worcestershire sauce

1 grated carrot 2 TB. hungarian paprika

2 TB. brown sugar salt and pepper to taste

1/4 C. tomato sauce

1 can beef broth

Simmer uncovered for about 10 minutes to reduce sauce. Add beef and simmer an additional 5 minutes.

Just before serving add 1 1/2 C. sour cream. Do not boil but heat thoroughly ( it will curdle if it boils) Serve on buttered poppy seed noodles.

Buttered Noodles with Poppy Seeds:

8 oz. fettucine noodles 1 TB. lemon juice

6 TB. melted butter 1 TB. poppy seeds

Cook noodles until tender but firm. Drain. Toss with butter, lemon juice and poppy-seeds.

Italian-Ranch Roast Beef...

Ingredients:
One large Beef Roast
1 packet Ranch Dressing mix
1 packet Italian Dressing mix
1 packet Brown Gravy mix
1 can Chicken Broth

Directions:
Cut all fat off roast. Mix all packets together with the chicken broth and pour over roast in a large crock pot. Cook until the meat can be shredded with two forks.

Shipwreck Casserole

Ingredients:

1 lb hamburger
1 can tomato soup
1 12 oz box of macaroni noodles
1 can corn

Directions:

Boil noodles and set aside. Brown hamburger. When hamburger is cooked through, add tomato soup, cooked noodles, and corn. Mix all together and put in a 9 X 13 pan. Sprinkle cheese on top and bake at 375 degrees until heated all the way through.

Terriyaki Chicken Stir-fry...

Ingredients:

Boneless, skinless chicken breasts
Stir-fry vegetables
Terriyaki sauce
rice

Directions:

Cut raw chicken into bite size pieces. Cook over medium heat in a large skillet and season as desired. When chicken is cooked add frozen vegetables and cook until tender crisp. Pour in terriyaki sauce. Serve over cooked rice.

Creamy Ranch Pork Chops and Rice

1 T Vegetable Oil
4 Boneless Pork Chops
1 can Cream of Mushroom Soup
1/2 can Milk
1 pkg Ranch Salad Dressing Mix
Paprika (optional)

Rice

Heat the oil in a 10-inch skillet over medium-high heat.  Add pork and cook until it is well browned on both sides.

Stir in the soup, milk, and half the package of ranch dressing mix in the skilled and heat to a boil.  Reduce the heat to low.  Cover and cook for 10 minutes or until the pork is cooked through.

Sprinkle dish with paprika.

For ranch style rice add the remaining package of ranch dressing mix to the water when making rice. 

Chicken Noodle Soup

Ingredients:

1 large onion
1 cup celery
2 cups cooked chicken
4 large carrots
1 1/2 cups brocolli (optional)
2 quarts water (or chicken broth)
1 package egg noodles
Chicken bullion to taste

Directions:

Add onion, celery, carrots and chicken to water or broth. Boil until tender. Add brocolli and noodles. Continue to boil until noodles are done. Add bullion if more flavor is needed.

Taco Soup...

Ingredients:

1 lb ground turkey
1 can dark red kidney beans
1 can light red kidney beans
1 can black beans
1 can corn
1 Tb spoon brown sugar

Directions:

Cook and season ground turkey as desired. Combine all ingredients with their juices in crock-pot. Top with sour cream, tortilla chips and cheese.

Cheater Chicken Pesto Rolls

2 tubes buttermilk biscuits
3 Tablespoons pesto
1 80z package cream cheese, softened
1 1/2 cups rotisserie chicken, shredded
3 Tablespoons red peppers, chopped
2 Tablespoons black olives, chopped
Fresh Parmesan cheese
Marinara or Alfredo Sauce

Make biscuits into 9x11 inch rectangle.  Blend pesto into cream cheese and spread over entire surface of dough.  Distribute chicken, peppers, and olives evenly over dough.  Roll up.  Slice into 12 equal sections.  Place on side and cook at 375 for 20-25 minutes.  Pour sauce over top before serving.

3 cans Chicken and Rice

Ingredients:

4 boneless, skinless chicken breasts
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can Cream of Celery Soup
1/4 cup of skim milk
1 1/2 cups brown rice

Directions:

Preheat oven to 350 degrees. Mix together all soups, rice, and milk in a casserole dish lightly sprayed with Pam. Lay chicken pieces on top. Dot chicken with spray butter and sprinkle with salt, pepper and paprika. Bake 1 1/2 hours.