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"TEC" Bars

Author: Jenell Staples/Amy Trutwin
Category: Bars and Brownies

Ingredients:

• 1 box chocolate cake mix
• 1 egg
• 1/2 cup butter, scant, melted
• Filling:
• 1 8 oz. package cream cheese
• 1 egg
• 1 tsp vanilla
• Topping:
• 1 pkg chocolate chips

Instructions:

• Grease bottom and sides of a 9x13 inch cake pan.
• Preheat oven to 350 degrees.
• Mix in a bowl the chocolate cake mix, 1 egg and 1/2 cup butter until well blended.
• Place 3/4 of this mixture on the bottom of the cake pan and spread out.
• Bake for 10 minutes then cool.
• Meanwhile, in bowl, combine together the cream cheese, 1 egg and vanilla.
• Spead on top of cooled cake mixture.
• Break up remaining cake mixture (unbaked) and crumble it on top of cream cheese.
• Add chocolate chips.
• Bake 10-15 more minutes or until done.

Comments:

• Having made this so many times for TEC gatherings, we don't remember it's real name any longer...sorry, Jenell - since you were the one who originally gave us the recipe!

10 minute chili

Category: Soups and Stews

Ingredients:

• 3/4 lb ground beef
• 1 tbsp chili powder
• 1 can (14.5 oz) chili style chunky tomatoes
• 2 cans (8 oz) tomatoe sauce
• 1 can (16 oz) kidney beans

Instructions:

• Brown meat with chili powder in large skillet, drain
• Add tomatoes, tomato sauce and beans.
• Cook over medium high heat for 5 minutes

15 Minute Italian Chicken 'N Rice Dinner

Category: Chicken

Ingredients:

• 1 tbsp oil
• 4 small boneless skinless chicken breast halves (about 1 lb)
• 1/2 tsp dried oregano leaves, crushed
• 1 can condensed cream of mushroom soup
• 1 soup can water
• 2 cups Minute White Rice, uncooked
• 1 cup frozen peas, thawed
• 1/4 cup (1 oz) grated parmesan cheese

Instructions:

• Heat oil in large nonstick skillet on medium-high heat.
• Add chicken. Sprinkle with oregano; cover.
• Cook 4 minutes on each side or until cooked through. Remove chicken from skillet.
• Add soup and water to skillet; stir. Bring to a boil.
• Stir in rice, peas and cheese. top with chicken; cover.
• Cook on low heat 5 minutes.
• Sprinkle with additional cheese and black pepper, if desired.

15-Minute Parmesan Pasta

Category: Pasta

Ingredients:

• 8 oz pasta, uncooked
• 1 clove garlic, minced or 1/4 tsp garlic powder
• 1/4 cup (1/2 stick) butter, margarine or olive oil
• 3/4 cup grated Parmesan cheese

Instructions:

• Prepare pasta as directed on package; drain
• Cook and stir garlic in butter in medium saucepan on medium heat until tender but not brown.
• Add past; toss lightly.
• Sprinkle with cheese; toss to coat.

Comments:

• Also good with chicken and/or vegetables.

3-in-1 Cheese Ball

Category: Snacks, Apetizers and Dip

Ingredients:

• 1 pkg (8 oz) cream cheese, softened
• 4 cups (16 oz) shredded cheddar cheese, at room temperature
• 2 tbsp milk
• 2 tbsp finely chopped onion
• 2 tbsp Worcestershire sauce
• Coarsly cracked black pepper
• 1/2 cup crumbled blue cheese
• Minced fresh parsley
• 1/4 tsp garlic powder
• Finely chopped pecans

Instructions:

• In a mixing bowl, beat cream cheese, cheddar cheese, milk, onion and Worcestershire sauce until fluffy. (If a smoother spred is desired, precess in a food processor until creamy.)
• Divide into thirds (about 1 cup each)
• Shape first portion into a ball; roll in cracked pepper.
• Add the blue cheese to the second portion; mix well. Shape into ball and roll in parsley.
• Add garlic powder to remaining portion; mix well. Shape into ball and roll in nuts.
• Cover and refrigerate.
• Remove from refrigerator and let stand 15 minutes before serving.

Comments:

• Makes 3 cheese balls.

30-Minute Garlic Shrimp with Pasta

Category: Pasta

Ingredients:

• 1 box (16 ounces) angel hair pasta
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 teaspoons fresh oregano (see Village Tip, below)
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes
• 1 cup white wine or chicken broth
• 1 pound shrimp, peeled and deveined
• 1 lemon, cut into 6 wedges

Instructions:

• Cook pasta according to package directions.
• Meanwhile, in a large skillet, heat olive oil over medium-high heat; add onion and garlic.
• Cook, stirring, until light golden, about 3 minutes.
• Stir oregano, basil, red pepper flakes and wine into onion mixture.
• Bring sauce to a simmer; cook, stirring occasionally, for 3 minutes.
• Add shrimp to skillet; cook just until shrimp become firm and pink, about 3 minutes.
• Drain pasta in a colander; transfer to a large serving bowl.
• Add shrimp mixture to pasta; toss lightly to mix.
• Squeeze juice of 2 lemon wedges over top.
• Serve hot; pass remaining lemon wedges on the side.

Comments:

• Prep Time: 15 minutes
• Cooking Time: 10 minutes
• Serves 4

5 Minute Mouse

Category: Other Desserts

Ingredients:

• 1 1/2 cups cold fat free milk
• 1 pkg (4 serving size) Jell-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding
• 1 1/2 cups thawed Cool Whip Lite, divided

Instructions:

• Pour milk into large bowl.
• Add pudding mix.
• Beat with wire whisk 2 minutes
• Stire in 1 cup of the whipped topping.
• Spoong into serving bowl or individual dessert dishes.
• Refrigerate until ready to serve.
• Garnish with remaining whipped topping.

7-Layer Dip

Category: Snacks, Apetizers and Dip

Ingredients:

• 1 can (16 oz) refried beans
• 1 pkg (1.25 oz) taco seasoning mix
• 1 container (8 oz) sour cream
• 1 container (8 oz) refrigerated guacamole
• 1 cup (4 oz) shredded cheddar cheese
• 1 cup mild salsa
• 1 can (4 oz) diced green chiles
• 2 large sliced green onions
• Tortilla chips

Instructions:

• Combine beans and seasoning mix in small bowl.
• Spread bean mixture in 8-inch square baking dish.
• Top with sour cream, guacamole, cheese, salsa, chilies and green onions.
• Serve with chips

Afternoon Tea Cakes

Category: Cakes

Ingredients:

• 3 tb Unsweetened cocoa powder
• 1 ts Baking soda
• 1 c All-purpose flour
• 1/2 c Hot water
• 1 ts Vanilla extract
• 3 tb Unsalted butter, melted
• 1/3 c Shredded coconut
• 1 lg Egg
• 1/2 c Sour cream
• Glaze:
• 1 tb Unsalted butter
• 1 c Sifted confectioner's sugar
• 2 tb Water
• 1/4 ts Ground cinnamon
• 1/2 oz Unsweetened chocolate
• 1 ts Vanilla extract

Instructions:

• Position a rack in the center of the oven and preheat to 375 degrees F.
• Line twelve 2 1/2-inch muffin cups with paper liners.
• Place cocoa in a small bowl and stir in 1/2 cup very hot tap water to dissolve.
• In a large bowl combine the melted butter and sugar; beat with an electric mixer until blended.
• Add the egg and beat until light, 1 to 2 minutes.
• Add the cocoa mixture and beat until smooth.
• In a small bowl stir together the sour cream and baking soda.
• Stir this mixture into the butter-sugar mixture.
• Add the flour and vanilla; beat quickly, just until evenly blended. With a spoon stir in the coconut.
• Spoon the batter into the muffin cups, dividing it evenly among them; they will be about three-quarters full.
• Bake about 20 minutes, until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.
• Remove the tea cakes from the pan and cool slightly on a rack while you prepare the glaze.
• Spread about 2 teaspoons of the chocolate glaze (see below) on each of the warm tea cakes and let cool thoroughly.
• GLAZE: (Makes 1/2 cup. Drizzle this simple and tasty glaze over the afternoon tea cakes or over any cake that's been frosted with seven-minute caramel frosting.)
• In a small saucepan combine the butter with 2 tablespoons water.
• Place over low heat, add the chocolate, and stir until the chocolate melts and the mixture thickens slightly; remove from the heat.
• In a small bowl combine the confectioner's sugar and cinnamon; stir in the chocolate mixture and the vanilla to make a smooth glaze.

Comments:

• Yield: 12 servings

Amish Friendship Bread

Author: Anita Trutwin (technically, the Amish)
Category: Breads

Ingredients:

• It's best just to follow the instructions...

Instructions:

• Note: Do NOT use any type of metal spoon or bowl for mixing.
• Do NOT refrigerate. If air gets in the bag, let it OUT.
• It is normal for the batter to rise, bubble, and ferment.
• Day 1: Do nothing (this is the day you receive the batter, make sure the bag is dated)
• Day 2: Mush the bag
• Day 3: Mush the bag
• Day 4: Mush the bag
• Day 5: Mush the bag
• Day 6: Add 1 cup sugar, 1 cup flour, and 1 cup milk to the bag and mush
• Day 7: Mush the bag
• Day 8: Mush the bag
• Day 9: Mush the bag
• Day 10: Follow directions below:
• Pour entire contents of the bag into nonmetal bowl and add 1 ½ cups flour, 1 ½ cups sugar, and 1 ½ cups milk. Stir until smooth. Measure out 4 separate batters of 1 cup each into 4 one gallon Ziploc bags. Keep a starter for yourself and give the other 3 to friends along with this recipe. Note: Only the Amish know how to create the “starter”. If you keep a starter for yourself, you will be baking every 10 days. If you give them all away, you will have to wait until someone gives you a starter back. Should the recipe not be passed on to a friend on the first day, be certain to tell the recipient which day the bag is at when presented.
• Baking instructions: Preheat oven to 325 degrees. Add the following ingredients to the remaining batter in the bowl.
• 3 eggs
• 1 ½ tsp baking powder
• 1 cup oil (or ½ cup oil, ½ cup applesauce)
• ½ tsp salt
• ½ cup milk
• 1 ½ tsp baking soda
• 1 cup sugar
• 2 cups flour
• 2 tsp cinnamon
• 1 large box of instant vanilla or chocolate pudding
• ½ tsp vanilla
• Grease 2 large loaf pans and mix additional ½ cup sugar and 1 ½ tsp cinnamon for the topping. Dust the greased pans with ½ of the mixture. Pour batter evenly into the 2 pans and sprinkle the remaining mixture on the tops. Bake 1 hour. Cool for 15 minutes before removing from pans. Serve warm or cold.

Rating: 9 (1 = poor, 10 = great)

Anita's Taco Dip

Author: Anita Trutwin
Category: Snacks, Apetizers and Dip

Ingredients:

• 1 lb ground beef, browned
• 10 oz salsa
• 8 oz cream cheese, softened
• 8 oz sour cream
• 1 pkg taco seasoning mix
• 1/2 head lettuce, chopped
• 1 pkg shredded cheddar cheese
• 1 small can black olives
• 3 green onions
• 1 small tomatoe, diced

Instructions:

• Brown beef and drain, add salsa and set aside.
• Mix cream cheese, sour cream and seasoning mix.
• Spread on bottom of cookie sheet.
• Top with lettuce and beef/salsa mixture. Top with remaining ingredients

Comments:

• Made for the Erken's Thanksgiving dinner, no one had room for turkey

Apple Pie Bars - Cookie Sheet

Author: Amy Trutwin
Category: Bars and Brownies

Ingredients:

• 2 1/2 c. flour
• 1 c. shortening
• 1/2 tsp. salt
• 1/2 c. milk
• 1 egg
• 1 c. crushed cornflakes (or Wheaties)
• 6-10 apples, cut OR 2 qts. canned apples
• 1 c. sugar
• 1 tbsp. cinnamon

Instructions:

• Mix flour, shortening and salt together
• Beat egg with milk before adding to previous mixture
• Form into 2 balls
• Roll one ball to fit cookie sheet
• Spread cornflakes on dough
• Arrange apples on dough
• Sprinkle with sugar mixed with cinnamon
• Roll other ball and put on top - seal edges
• Cut slits
• Bake at 400 degrees for 30 minutes

Comments:

• Icing on top works well.

Apple Stuffing

Category: Miscellaneous

Ingredients:

• 6 slices firm white sandwich bread, cut into 1-inch squares
• 3/4 stick (6 tablespoons) unsalted butter
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery including some leaves
• 1 1/2 lb tart apples such as Granny Smith, peeled and cut into 1/4-inch- thick wedges
• 1/3 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon chopped fresh sage or 1/4 teaspoon dried sage
• 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
• 1/4 teaspoon freshly grated nutmeg
• Pinch of cinnamon
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh chives

Instructions:

• Spread bread squares in 1 layer in a shallow baking pan and bake in middle of oven until dry and lightly toasted, about 15 minutes.
• Cool bread.
• Cook onion and celery in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes.
• Stir in apples, sugar, salt, pepper, sage, thyme, nutmeg, and cinnamon.
• Reduce heat to low, then cook, covered, stirring, until apples are tender, about 15 minutes.
• Stir in bread squares, parsley, and chives.

Comments:

• Large recipe. Can be halved.

Apple Swiss Chicken

Category: Chicken

Ingredients:

• 2 boneless skinless chicken breast halves
• 1/2 tsp dried rosemary, crushed
• 2 thin slices fully cooked ham
• 1 medium tart apple, peeled and thinly sliced, divided
• 1 tbsp vegetable oil
• 2 thin slices Swiss cheese
• 1 tbsp apple juice or chicken broth
• Paprika

Instructions:

• Flatten chicken breasts to 1/4 inch thickness; rub with rosemary.
• Top each with a ham slice and a few apple slices; roll up tightly. Secure with toothpicks.
• Place in a greased 1 quart baking dish. Drizzle with oil.
• Bake, uncovered, at 350 for 20 minutes.
• Top with cheese and remaining apple slices; drizzle with apple juice.
• Sprinkle with paprika.
• Bake 10-15 minutes longer or until chicken juices run clear and cheese is melted.
• Discard toothpicks

Apricot Cranberry Bread

Category: Breads

Ingredients:

• 2 cups all-purpose flour
• 1 cup sugar
• 1 to 2 tsp grated orange peel
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 egg
• 3/4 cup water
• 1/4 cup vegetable oil
• 1 cup fresh or frozen halved cranberries
• 1/4 cup apricot preserves

Instructions:

• In a large bowl, combine flour, sugar, orange peel, baking powder, baking soad and salt.
• In a small bowl, beat egg, water and oil; stir into dry ingredients just until moistened.
• Fold in the cranberries.
• Pour into a greased and floured 9 X 5 X 3 inch loaf pan.
• Cut apricots in the preserves into small pieces; spoon preserves over batter. Cut through batter with a knife to swirl.
• Bake at 350 for 65-70 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes; remove from pan to a wire rack.

April Fool's Dirt Cake

Category: Cakes

Ingredients:

• 1 package (9 ounces) devil's food cake mix
• 1/2 cup confectioners' sugar
• 1 package (3 ounces) cream cheese, softened
• 2 tablespoons butter, softened
• 1/2 teaspoon vanilla extract
• 1 1/2 cups milk
• 1 box (3.9 ounces) instant chocolate pudding mix
• 2 cups frozen whipped topping, thawed
• 8-inch plastic flowerpot
• 2 plastic drinking straws
• 2 silk flowers
• 8 gummi worms

Instructions:

• Preheat oven to 350F.
• Coat a 9-inch round cake pan with cooking spray.
• Prepare cake mix according to package directions.
• Bake until a toothpick inserted in center comes out clean, 35-40 minutes.
• Cool cake completely in pan on a wire rack.
• Remove cake from pan; cut into pieces.
• Place one-third of cake pieces in a food processor.
• Process until crumbs form; set aside.
• Repeat with remaining cake pieces.
• Combine confectioners' sugar, cream cheese, butter and vanilla in a large bowl.
• Beat with an electric mixer on low speed just until combined.
• Beat on medium speed until smooth, 1-2 minutes.
• Add milk and pudding mix; beat on low speed until well combined.
• Fold in whipped topping.
• Sprinkle one-third of cake crumbs into the clean flowerpot (be sure to start with a new flowerpot).
• Spoon half of pudding mixture on top of crumbs. Repeat layers, ending with cake crumbs.
• Chill for at least 3 hours before serving.
• Place plastic straws in pot; trim as needed.
• Insert silk flower into each straw. Tuck ends of gummy worms in cake "dirt" just before serving.

Comments:

• Prep Time: 30 minutes plus chilling
• Baking Time: 35-40 minutes
• Makes 8 servings

Asian Chicken Salad with Roasted Peanuts

Category: Salads

Ingredients:

• 3/4 cup bottled Asian-style dressing
• 1/4 cup chopped fresh cilantro
• 2 tablespoons chopped fresh ginger
• 1 6-ounce package baby spinach leaves
• 2 cups mixed sliced red, yellow and green bell peppers
• 1 2- to 2 1/2-pound rotisserie chicken, meat torn into bite-size pieces (about 4 cups)
• 1/2 cup honey-roasted peanuts
• 1 mango, peeled, pitted, sliced

Instructions:

• Mix dressing, cilantro, and ginger in small bowl.
• Toss spinach, peppers, chicken, and nuts in large bowl with enough dressing mixture to coat.
• Season to taste with salt and pepper.
• Divide salad among 4 plates.
• Top with mango and serve.

Asian Wild Rice and Turkey Stir-Fry

Category: Chinese and Mexican

Ingredients:

• 4 patties (4 oz each) Jennie-O Turkey Grillers cut in 2 X 3/4 inch strips
• 1 tsp vegetable oil
• 1 can (8 oz) sliced water chestnuts, drained
• 1 cup pea pods, strings removed, cut in half
• 1 medium onion, halved and sliced
• 1 small red bell pepper, sliced
• 4 cups cooked wild rice
• 2 cups coleslaw mix with carrots
• 1/2 cup minced fresh cilantro
• 1 cup cashew halves
• SAUCE:
• 1 tbsp sesame seeds, toasted
• 1/4 cup honey
• 1/4 cup vegetable oil
• 1/2 cup teriyaki sauce
• 2 tbsp hoisin sauce
• 2 tbsp peanut butter
• 2 tbsp sesame oil
• 2 tsp grated fresh gingerroot
• 1/4 tsp crushed red chili pepper

Instructions:

• Preheat wok; saute turkey in oil for 5 minutes.
• Meanwhile mix sauce ingredients in small saucepan, bring to a boil; set aside for later.
• Add water chestnuts, pea pods, onion and red pepper; stir-fry 2 minutes.
• Add wild rice, coleslaw mix, cilantro and sauce; cook 1 minutes.
• Top with cashews and sauce.

Aunt Sally Cookies (Sally Ann's)

Category: Cookies

Ingredients:

• 1 1/2 cups sugar
• 1 cup shortening
• 1 cup molasses
• 2 eggs, beaten
• 2 tsp soda
• 1.2 cup hot coffee
• 3/4 tsp baking powder
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 1 tsp salt
• 1 tsp cinnamon
• 1 tsp ginger
• 5 cups flower
• ICING
• 1 pkg Knox geletin
• 3/4 cup water
• 3/4 cup sugar
• 1 tsp vanilla
• 3/4 cup powdered sugar

Instructions:

• FOR COOKIES:
• Cream sugar and shortening.
• Add beaten eggs.
• Add rest of ingredients.
• Chill dough.
• Roll out and cut into shapes, using a Spam can for a cookie cutter.
• FOR ICING:
• Put geletin, water and sugar in sauce pan and bring to full boil.
• Simmer for 10 minutes.
• Put powdered sugar in boal and pour in the boiled mixture.
• Add baking powder and vanilla and beat until it losses its sheen (about 10 minutes).

Comments:

• This makes about 90 cookies. Make a batch and a half of the icing for all cookies.

Autumn Spice Cookies

Category: Cookies

Ingredients:

• 8 tablespoons (1 stick) butter, softened
• 2 large eggs
• 1 (2-layer) package spice cake mix
• 1 cup quick-cooking oats
• 1/2 cup raisins
• 1/2 cup sugar
• 1/2 teaspoon cinnamon

Instructions:

• Preheat oven to 350F.
• Grease baking sheets.
• Combine the butter and eggs in a large bowl.
• Beat with an electric mixer set at low speed until smooth and creamy.
• Add the spice cake mix and oats to the butter mixture and mix well.
• Stir in the raisins.
• Shape dough into 1-inch balls.
• Combine the sugar and cinnamon on waxed paper.
• Roll balls in mixture.
• Arrange on prepared baking sheets.
• Bake until lightly browned, about 7 to 9 minutes.
• Cool on baking sheets for 1 minute.
• Transfer cookies to wire racks to cool completely.

Comments:

• Prep Time: 18 minutes
• Baking Time: 7-9 minutes
• Makes 4 dozen cookies

Baby Wipes

Author: Heidi Trutwin
Category: Miscellaneous

Ingredients:

• 1 roll paper towels
• 1 1/2 cup water
• 1 tablespoon baby wash
• 1 tablespoon baby oil
• 1 tupperware container

Instructions:

• Cut paper towels in half and remove cardboard inner roll. In tupperware
• container, mix together the baby wash, baby oil and 1 cup of water. Place
• paper towels in mixture. Over top of towels, pour remaining 1/2 cup water
• and cover container to allow soaking.

Comments:

• Couple of notes: Turning the container upside down after adding the final
• bit of water makes it soak faster. Just make sure to have an airtight
• container!
• Also, I've stopped removing the inner cardboard roll at the beginning.
• It's much easier to remove after it's wet. Then, you can just pull the
• paper towels in from the middle out.

Bacon Potato Pancakes

Category: Potatoes, Rice and Beans

Ingredients:

• 5-6 medium uncooked red potatoes, peeled and shredded (3 cups)
• 5 bacon strips, cooked and crumbled
• 1/2 cup chopped onion
• 2 eggs, beaten
• 2 tbsp all-purpose flour
• Salt and pepper to taste
• dash ground nutmeg
• oil for frying

Instructions:

• Rinse and thoroughly drain pototoes.
• In a bowl, combine the potatoes, bacon, onion, eggs, flour, salt, pepper and nutmeg.
• In and electric skillet, heat 1/8 inch of oil to 375.
• Drop batter by 2 heaping tablespoonfuls into hot oil.
• Flatten to form patties.
• Fry until golden brown; turn and cook the other side.
• Drain on paper towels

Comments:

• Yields about 2 dozen

Bacon Topped Meat Loaf

Category: Beef

Ingredients:

• 1/2 cup chili sauce
• 2 eggs, lightly beaten
• 1 tablespoon Worcestershire sauce
• 1 medium onion, chopped
• 1 cup (4 ounces) shredded cheddar cheese
• 2/3 cup dry bread crumbs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 pounds lean ground beef
• 2 bacon strips, halved

Instructions:

• In a bowl, combine the first eight ingredients.
• Crumble beef over mixture and mix well.
• Shape into a loaf in an ungreased 13-in. x 9-in. x 2-in. baking dish.
• Top with bacon.
• Bake, uncovered, at 350° for 70-80 minutes or until meat is no longer pink and a meat thermometer reads 160°.
• Drain; let stand for 10 minutes before cutting.
• Yield: 8 servings.

Bacon-Cheese English Muffins

Category: Breakfast

Ingredients:

• 2 English muffins, split and toasted
• 2 tbsp mayonnaise
• 4 tomato slices
• 4 onion slices
• 4 process American cheese slices
• 4 bacon strips, cooked and crumbled

Instructions:

• Spread muffin halves with mayonnaise; top with tomato, onion and cheese.
• Broil 4 inches from heat for 3-4 minutes or until cheese is melted.
• Top with bacon.

Bacon-Cheese Stuffed Potatoes

Category: Potatoes, Rice and Beans

Ingredients:

• 5 (5-ounce) baking potatoes, well scrubbed
• 8 slices bacon, cut into 1/4-inch strips
• 3/4 cup shredded Monterey Jack cheese
• 1 cup sour cream
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon paprika
• Fresh chive pieces or sliced green onions, for garnish

Instructions:

• Preheat the oven to 425F.
• Place the potatoes on the oven rack.
• Bake for 1 hour, or until the skins are crisp and the potatoes feel soft.
• Reduce the oven temperature to 350F.
• Meanwhile, fry the bacon in a nonstick skillet over medium-high heat until crisp.
• With a slotted spoon, transfer the bacon to paper towels to drain.
• Cut a large X in the top of each potato.
• Using a kitchen towel to protect your hands from the heat, press the potatoes to open the cuts in the top.
• With a spoon and without tearing the potato skins, carefully scoop the potato flesh into a large mixing bowl.
• Reserve 4 potato skins; discard the fifth.
• Using an electric mixer set on medium-high speed, whip the potato flesh until just smooth.
• Stir in all but 2 tablespoons of the bacon, along with 1/2 cup of the cheese, the sour cream, salt and black pepper.
• Mound the filling into the 4 potato skins.
• Top with the remaining 1/4 cup cheese and the remaining 2 tablespoons bacon.
• Sprinkle with the paprika.
• Bake the potatoes for 20 minutes, or until the filling is heated through and the cheese is melted.
• Top with chives or green onions.

Comments:

• Prep Time: 15 minutes
• Cooking Time: 1 hour 20 minutes
• Serves 4

Bacon-Swiss Tossed Salad

Category: Salads

Ingredients:

• 1/2 cup mayonnaise
• 1 tbsp sugar
• 1/4 tsp salt
• 1/4 tsp pepper
• 6 cups mixed salad greens
• 1 medium red onion, sliced
• 1 pkg (10 oz) frozen peas, thawed
• 8 oz sliced Swiss cheese, julienned
• 1 lb bacon, cooked and crumbled

Instructions:

• In a small bowl, combine mayonnaise, sugar, salt and pepper.
• In a large salad bowl, layer a third of the greens and a third of the mayonnaise mixture, onion, peas and cheese.
• Repeat the layers twice.
• Cover and refrigerate for at least 2 hours.
• Just before serving, add the bacon and toss.

Baked Beans

Author: David Trutwin
Category: Potatoes, Rice and Beans

Ingredients:

• 1 ½ lbs navy beans (about 3 cups)
• 1 medium onion
• 1 cup brown sugar
• 1 cup ketchup
• 1 cup water
• 2 tsp dry mustard
• 2 tbsp dark molasses
• 1 tbsp salt
• ¼ cooked bacon

Instructions:

• Simmer beans in about 3 times as much water (do not salt) for about 1 ½ - 2 hours or until tender.
• Leave stand in water for 1 ½ hours or overnight. Drain.
• Mix remaining ingredients with beans and cook in crock pot on low for 10-12 hours.

Baked Beans

Category: Potatoes, Rice and Beans

Ingredients:

• 1 cup Barbeque sauce
• 4 slices bacon, diced
• 1 tsp bacon drippings or oil
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped green bell pepper
• 2 cans (15 oz each) white beans, rinsed and drained
• 3 tbsp chili sauce

Instructions:

• Cook bacon in medium skillet until crsip; drain on paper towels and set aside.
• Reserving 1 tbsp, discard drippings.
• Saute onion and pepper in reserved drippings or oil.
• Combine all ingredients in 1 quart casserole dish; bake, uncovered, at 350 for 30 minutes.

Baked Stuffed Shrimp

Category: Seafood

Ingredients:

• 2 pounds cooked, shelled large shrimp (15 to 25)
• 1 package (6 ounces) chicken-flavored stuffing mix
• 1 large egg, beaten
• 1/2 cup (1 stick) butter, melted
• 1 clove garlic, minced
• Chopped parsley
• Lemon wedges

Instructions:

• Preheat oven to 475F. Butter a large shallow baking dish.
• Cut shrimp with a sharp knife along the rounded edge of back, almost all the way through.
• Prepare stuffing mix as directed on package.
• Dip shrimp in beaten egg.
• Place a rounded teaspoonful of stuffing between the cut edges of the shrimp; press shrimp and stuffing firmly together.
• Arrange stuffed shrimp in prepared baking dish.
• Mix melted butter and garlic in a small bowl.
• Brush shrimp with butter mixture.
• Bake until stuffing is lightly browned and shrimp is heated through, about 8 minutes.
• Sprinkle with chopped parsley and serve with fresh lemon wedges on the side.

Comments:

• Prep Time: 10 minutes
• Baking Time: 8 minutes
• Serves 4

Baked Ziti and Cheese Casserole

Category: Hotdish and Casseroles

Ingredients:

• 1/2 (1-lb) package Ziti pasta, uncooked
• 2 tbsp margarine or butter
• 3 tbsp flour
• 1 tsp dry mustard
• 1/2 tsp salt
• 2 3/4 cup milk
• 2 cups (8 oz) shredded sharp cheddar cheese, divided

Instructions:

• Preheat oven to 375.
• Cook ziti as package directs; drain.
• In a medium saucepan, melt margarine; stir in flour, mustard and salt. Gradually stir in milk; cook and stir until mixture thickens slightly and bubbles. Remove form heat.
• Add 1 cup cheese; stir until melted. Add ziti.
• Spoon into greased 8-inch square baking dish.
• Top with remaining 1 cup cheese.
• Bake uncovered 25 minutes or until lightly browned and bubbly.
• Let stand 10 minutes.

Baked Ziti with Ground Beef

Author: Anita Trutwin
Category: Pasta

Ingredients:

• 1 pound lean ground beef
• 1/2 cup chopped onion
• 1 green bell pepper, chopped, about 1/2 cup
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1/2 teaspoon dried leaf basil, crumbled
• 1/2 teaspoon dried leaf oregano, crumbled
• 1/2 teaspoon garlic powder or small clove garlic, minced
• 1 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces ziti or elbow macaroni, cooked and drained
• 2 cups (8 ounces) shredded mozzarella cheese, divided

Instructions:

• Cook noodles and drain
• Saute ground beef, onion, and green bell pepper in a large skillet until onion is tender and beef is lightly browned. Drain off excess fat; add tomatoes, tomoto sauce, basil, oregano, garlic powder, salt, and pepper. Stir well; stir in ziti or elbow macaroni and 1 cup of cheese; transfer to a 2 1/2 quart casserole. Top with the remaining cup of cheese. Bake at 350 degrees for 25-30 minutes, or until hot and bubbly.
• Serves 6

Rating: 8 (1 = poor, 10 = great)

Banana Cruncky

Category: Beverages

Ingredients:

• 1 cup skim milk
• 1 banana
• 2 tbsp honey
• 3/4 cup ice
• 1/2 cup granola

Instructions:

• Pulse in blender for 20 seconds or until smooth

Banana Pudding Pie

Category: Pies

Ingredients:

• 1 package (7 ounces) animal crackers
• 1/4 cup sugar
• 1/4 cup (1/2 stick) butter, melted
• 2 ripe medium bananas, sliced
• 1 box (4.6 ounces) instant banana cream pudding mix
• 1 cup whipped topping

Instructions:

• Preheat oven to 350F.
• Set aside 8 animal crackers for garnish.
• Place remaining cookies and sugar in a food processor or blender.
• Cover; process until fine crumbs form.
• Add melted butter to crumbs; process until well combined.
• Press crumb mixture into bottom and up side of a 9-inch pie plate.
• Bake crust until lightly golden, 12-15 minutes.
• Place on a wire rack to cool completely, about 15 minutes.
• Arrange banana slices in bottom of cooled crust.
• Prepare pudding according to package directions.
• Cool for 5 minutes.
• Spoon pudding over bananas in crust.
• Chill pie for 2 hours.
• Dollop whipped topping onto pie before serving.
• Place reserved animal crackers on dollops.

Comments:

• Prep Time: 10 minutes, plus chilling
• Baking Time: 12-15 minutes
• Makes 8 servings

Banana Split Cheesecake Squares

Category: Other Desserts

Ingredients:

• 2 cups crushed low fat graham crackers (about 14 whole)
• 1/3 cup reduced calorie margarine, melted
• 1 cup sugar, divided
• 3 pkg (8 oz each) Philidelphia fat free cream cheese
• 1 tsp vanilla
• 3/4 cup refrigerated cholesterol-free egg product
• 1/2 cup mashed Banana
• 1 cup halved strawberries
• 1 banana, sliced, tossed with 1 tsp lemon juice
• 1 can (8 oz) pineapple chunks, drained

Instructions:

• Mix crushed graham cracker crumbs, margarine, and 1/4 cup of the sugar. Press onto bottom of 13 X 9 inch baking pan.
• Mix cream cheese, remaining 3/4 cup sugar and vanilla with electric mixer until well blended.
• Add egg product; mix until blended.
• Stir in mashed banana. Pour into crust.
• Bake at 350 for 40 minutes or until center is almost set.
• Cool. Refrigerate for 3 hours or overnight.
• Top with strawberries, sleced banana and pineapple.

Comments:

• Sprinkle with nuts and drizzle with melted chocolate chips if desired.

Barbeque Bean Bake

Category: Potatoes, Rice and Beans

Ingredients:

• 8 ounces sliced bacon, coarsely chopped
• 1 medium onion, chopped
• 1/4 cup barbecue sauce
• 1/4 cup ketchup
• 2 tablespoons each prepared yellow mustard and molasses
• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (16-ounce) can red kidney beans, drained
• 1 (16-ounce) can pork and beans
• 1 (16-ounce) can butter beans, drained

Instructions:

• Preheat the oven to 350F.
• Combine the bacon and onion in a large saucepan over medium-high heat. Cook, stirring frequently, until bacon is browned, about 8 minutes; drain.
• Combine bacon mixture, barbecue sauce, ketchup, mustard, molasses, chili powder, salt and black pepper in a large bowl and mix well.
• Add kidney beans, pork and beans, and butter beans to bacon mixture and mix well.
• Spoon bean mixture into a 1 1/2-quart baking dish.
• Bake for 30 minutes.

Comments:

• Prep Time: 18 minutes
• Baking Time: 30 minutes
• Serves 8 to 10

Basic Black Bean Burritos

Category: Chinese and Mexican

Ingredients:

• 1 1/2 lbs Black Beans (approx. 3/5 cups)
• 1 1/2 Medium Onions, finely chopped
• 6 Garlic Cloves, minced
• 3 Jalapeno Chili Peppers, stemmed and finely chopped
• 1/2 cup Canned Crushed Tomatoes in puree
• 1/8 tsp Chili Powder
• 12 cups water
• 1/2 tsp salt
• 2 cups Cilantro
• 2 Cups Sour Cream
• 2 Cups Fresh Salsa
• Tortillas

Instructions:

• Combine black beans, onions, garlic, jalapenos, tomatoes, chili powder and water in a large pot.
• Maintain a gentle boil for 1 1/2 hours.
• Stir in salt and cook longer if beans are not tender.
• Warm or crisp tortillas just before serving.
• Drain bean mixture and mash slightly.
• Put 1/2 cup bean mixture in center of torilla.
• Top with cilantro, sour cream and salsa.
• Fold and serve.

Basic Pizza Dough

Category: Breads

Ingredients:

• 1 teaspoon active dry yeast
• 2/3 cup warm water (105° to 115° F)
• 2 cups unbleached all-purpose flour
• 1 teaspoon salt
• olive oil for the bowl

Instructions:

• Sprinkle the yeast over the water.
• Let stand 1 minute, or until the yeast is creamy.
• Stir until the yeast dissolves.
• In a large bowl, combine the 2 cups flour and the salt.
• Add the yeast mixture and stir until a soft dough forms.
• Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.
• Lightly coat a large bowl with oil.
• Place the dough in the bowl, turning it to oil the top.
• Cover with plastic wrap.
• Place in a warm, draft-free place and let rise until doubled in bulk, about 1 1/2 hours.
• Flatten the dough with your fist.
• Cut the dough into 2 pieces and shape the pieces into balls.
• Flatten the dough slightly.
• Dust the tops with flour.
• Place the balls of dough on a floured surface and cover each with plastic wrap, allowing room for the dough to expand.
• Let rise 60 minutes, or until doubled.

Comments:

• Makes enough dough for 1 12 inch pizza or 2 9 inch pizzas.

Basic Wild Rice

Category: Potatoes, Rice and Beans

Ingredients:

• 1 cup uncooked wild rice
• 3-4 cups water (or chicken/beef broth)
• 1 tsp. salt (omit if using broth)

Instructions:

• Place wild rice in a heavy saucepand with water.
• Add salt, if desired.
• Bring to a boil, reduce heat and simmer covered, for 40-50 minutes or until rice is tender and most of the grains have split slightly.
• Drain any excess liquid if necessary and fluff rice with a fork.

Comments:

• Makes 3-4 cups cooked wild rice.
• One lb. of wild rice provieds 20 (1/2 cup) servings.

Basil-Stuffed Steak

Category: Beef

Ingredients:

• 1 boneless sirloin steak (2 to 2 1/2 lbs and about 1 1/2 inches thick)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp dried parsley flakes
• 1 1/2 cups lightly packed fresh basil
• 1/4 cup finely chopped onion
• 4 garlic cloves, minced
• 1 1/2 tsp minced fresh rosemary, or 1/2 tsp dried rosemary, crushed.
• 1/8 tsp minced fresh thyme or pinch dried thyme
• 1 tsp olive or vegetable oil

Instructions:

• With a sharp knife, make five lengthwise cuts three-fourth of the way through the steak.
• Combine salt, pepper and parsley; rub over steak.
• Coarsely chop the basil; add onion, garlic, rosemary and thyme.
• Stuff into pockets in steak; using heavy-duty string, tie the steak at 2-inch intervals, closing the pockets.
• Drizzle with oil.
• Grill, covered, over indirect medium heat for 35-45 mintues or until the meat reaches desired doneness.
• Cover and let stand for 5-10 minutes.
• Remove string before slicing.

Basked Herb-Crusted Chicken Breasts

Category: Chicken

Ingredients:

• 6 skinless boneless chicken breast halves
• 6 tablespoons fresh lemon juice
• 2 tablespoons (1/4 stick) butter
• 2 tablespoons olive oil
• 1 1/2 cups plain dry breadcrumbs
• 6 tablespoons chopped fresh basil
• 3 tablespoons chopped fresh parsley
• 1 1/2 tablespoons chopped fresh rosemary
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• Lemon wedges

Instructions:

• Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- to 3/4-inch thickness.
• Arrange chicken in 15x10x2-inch glass baking dish.
• Pour lemon juice over.
• Cover and refrigerate 1 hour.
• Remove chicken from dish and pat dry with paper towels.
• Preheat oven to 450°F.
• Melt butter with oil in small saucepan over medium heat; cool slightly.
• Mix breadcrumbs, basil, parsley, rosemary, salt, and pepper in pie dish.
• Brush chicken breasts on both sides with melted butter mixture.
• Coat chicken on both sides with breadcrumb mixture.
• Place chicken on baking sheet.
• Bake until chicken is cooked through and breadcrumbs are golden, about 20 minutes.
• Transfer to plates.
• Serve, passing lemon wedges alongside.

BBQ Beans

Category: Potatoes, Rice and Beans

Ingredients:

• 2 lbs hamburger
• 1 onion chopped
• salt and pepper
• 1 cup ketchup
• 2 tbsp vinegar
• 2 tbsp Worcestershire sauce
• 6 tbsp brown sugar
• 2 3 lb, 5 gram cans Van Kamp’s Pork-n-Beans
• ½ package onion soup mike

Instructions:

• Brown hamburger, onion, and salt and pepper. Drain.
• Place all ingredients in crockpot and cook for a while.

BBQ Meatballs

Category: Meatballs

Ingredients:

• 1 lb. Hamburger
• 2 packages soda crackers
• salt and pepper to taste
• garlic salt to taste
• ½ jar BBQ sauce
• 1 cup sugar
• 2 cups ketchup

Instructions:

• Form into meatballs and cook in crock pot.

Beef 'n' Bean Taco Salad

Category: Salads

Ingredients:

• 2 tablespoons olive oil
• 1 large red onion, diced
• 2 garlic cloves, minced
• 1 1/2 pounds ground beef sirloin
• 1 can (15 ounces) red kidney beans, drained and rinsed
• 1 1/2 tablespoons chili powder
• 1 tablespoon tomato paste
• 1 1/2 teaspoons salt
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1 large head romaine lettuce, shredded
• 1 cup shredded Monterey Jack cheese
• 5 plum tomatoes, diced
• 1/2 cup sour cream

Instructions:

• In a large skillet, heat the oil over medium heat.
• Add the onion and cook, stirring, until soft, about 4 minutes.
• Add the garlic and cook until fragrant, about 2 minutes.
• Add the meat and cook, breaking it up with a spoon, until it's no longer pink.
• Add the beans, chili powder, tomato paste, salt, oregano and pepper.
• Cook, stirring occasionally, until the flavors are blended, about 5 minutes.
• To serve, arrange the shredded lettuce on a large platter.
• Spoon the warm meat mixture into the center of the platter and sprinkle the cheese and then the tomatoes evenly on top.
• Dollop with sour cream.
• Serve the salad right away.

Comments:

• Prep Time: 30 minutes
• Cooking Time: 20 minutes
• Serves 4-6 as a main dish

Beef & Sausage Stew

Category: Soups and Stews

Ingredients:

• 3 pounds beef stew meat
• 1/2 cup plus 2 tablespoons all-purpose flour
• 1 can (16 ounces) diced tomatoes in juice, undrained
• 1/2 pound smoked sausage, sliced
• 3 potatoes, peeled and diced
• 1 cup each chopped leek and onion
• 4 celery stalks, sliced
• 1/2 cup chicken broth
• 3 cloves garlic, minced
• 3 tablespoons water

Instructions:

• Trim fat from beef; cut beef into 3/4-inch cubes. Set aside.
• Place 1/2 cup flour in a resealable plastic food storage bag.
• Add beef; seal bag.
• Shake bag to coat beef cubes with flour evenly on all sides.
• Place beef cubes in slow cooker.
• Add tomatoes with juice, sausage slices, diced potatoes, chopped leek, chopped onion, sliced celery, chicken broth and minced garlic; stir well.
• Cover slow cooker and cook on HIGH 4 to 6 hours or on LOW 8 to 12 hours. (One hour before serving, turn slow cooker to HIGH if on LOW setting.)
• Combine remaining 2 tablespoons flour with water in a small bowl; stir until mixture becomes a paste.
• Stir flour mixture into slow cooker; mix well.
• Cover and cook until thickened, 10 to 15 minutes longer.

Comments:

• Prep Time: 25 minutes
• Cooking Time: 4 to 6 hours (in slow cooker)
• Serves 8

Beef and Red Bean Soup

Author: Anita Trutwin
Category: Soups and Stews

Ingredients:

• INGREDIENTS:
• 1/2 to 1 pound lean ground beef
• 1/4 cup chopped onions
• 1/4 cup green pepper
• 2 teaspoons vegetable oil
• 1 can (15 ounces) small red beans
• 1/2 cup brown and wild rice mixture (Lundberg is good)
• 1 can condensed beef broth
• 3/4 cup water
• 1 can (14.5 ounces) tomatoes
• 1/2 cup corn kernels
• 1 1/4 cups tomato juice or V-8
• salt and pepper, to taste

Instructions:

• Combine all ingredients in slow cooker; cover and cook on HIGH for 4 to 6 hours.

Comments:

• Serves 6

Beef and Winter Vegetable Soup

Author: Anita Trutwin
Category: Soups and Stews

Ingredients:

• 2 pounds beef in 1 inch cubes
• Salt and pepper to taste
• 1-2 tablespoons olive oil
• 1 medium yellow onion, chopped (1 cup)
• 2 large garlic cloves, chopped
• 2 medium russet potatoes, scrubbed and cut into 1 inch pieces (2 cups)
• 2 medium carrots, peeled and cut into 1 inch pieces (1 1/2 cups, small bag)
• 2 medium celery ribs, chopped (1 cup)
• 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried, crumbled
• 1 large bay leaf
• 1 quart beef stock or canned low sodium broth
• 1/4 cup dry red wine
• 16 ounce package frozen veggies (soup veggies if available)

Instructions:

• Season beef with salt and pepper. In a large skillet, brown beef in oil over medium-high heat for five minutes, turning beef to brown all sides.
• Transfer beef to a 3 1/2 quart or larger crockery slow cooker. Top with oinions and garlic. Add in layers of vegetables. Scatter thyme over top. Add the bay leaf. Pour in stock and wine. Do not stir. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
• Discard bay leaf.

Comments:

• Seemed more like stew than soup but was very good.

Rating: 8 (1 = poor, 10 = great)

Beef Kabobs

Category: Beef

Ingredients:

• 3 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 4 teaspoons Dijon-style mustard
• 1 tablespoon honey
• 3/4 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 1 pound top round steak, 1-inch thick
• 1 medium green bell pepper, cut into 8 pieces
• 8 onion wedges
• 8 mushrooms

Instructions:

• Preheat broiler or grill.
• Whisk lemon juice, vegetable oil, 2 tablespoons water, mustard, honey, oregano and black pepper in a large bowl.
• Place half of mixture in another bowl.
• Cut the steak into 1-inch cubes.
• Place steak cubes in 1 bowl of sauce, stirring to coat.
• Drain steak, discarding sauce.
• Thread steak, bell pepper, onion and mushrooms alternately onto four 12-inch skewers.
• If broiling, arrange skewers on a broiler pan.
• Broil or grill 3 to 4 inches from heat, turning occasionally and brushing with remaining sauce, 9 to 12 minutes for rare to medium.
• Season with salt and additional black pepper, if desired.
• Serve immediately.

Comments:

• Prep Time: 12 minutes
• Cooking Time: 12 minutes
• Makes 4 servings

Beef Stew

Author: Heidi Clasemann
Category: Soups and Stews

Ingredients:

• Chopped carrots
• Chopped celery
• Chopped onions
• Chopped potatoes
• One can creamed soup (cream of mushroom is the best one)
• Spices (whatever your pleasure)
• Water

Instructions:

• all veggies bite size pieces except for the onions.
• Throw everything in crockpot, cook on low setting for 6 hours or until tender.

Comments:

• Use about one cup of water, more if you are going to cook on low for over six hous.

Beef Stew

Author: Amy Trutwin
Category: Soups and Stews

Ingredients:

• Potatoes
• Carrots
• Celery
• Onions
• Meat (beef)
• Stewed tomatoes

Instructions:

• Brown beef with seasoning.
• Place all ingredients in crock and fill with stewed tomatoes.
• Cook on low for 12 hours

Beef Taco Soup

Category: Soups and Stews

Ingredients:

• 1 1/2 pounds ground beef
• 1/2 cup chopped onion
• 1 (28-ounce) can diced tomato
• 1 (16-ounce) can kidney beans
• 1 (15 1/4-ounce) can whole kernel corn
• 1 cup tomato sauce
• 1 cup water
• 1 envelope taco seasoning mix
• Salt and black pepper to taste
• Suggested toppings: shredded cheddar cheese, sour cream, sliced green onions or chopped fresh cilantro, tortilla chips

Instructions:

• Cook ground beef and onion in a Dutch oven over medium-high heat, stirring frequently, until ground beef is browned and crumbly, about 8 minutes; drain off drippings.
• Stir in undrained tomatoes, undrained beans and undrained corn.
• Add tomato sauce, water, seasoning mix, salt and black pepper and stir.
• Simmer, stirring occasionally, for 15 minutes.
• Ladle into soup bowls.
• Serve with the toppings of your choice.

Comments:

• Prep Time: 12 minutes
• Cooking Time: 15 minutes
• Makes 6 to 8 servings

Best-Ever Chocolate Chip Cookies

Category: Cookies

Ingredients:

• 1 1/2 cups sifted all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup (2 sticks) butter, softened
• 1/2 cup firmly packed light brown sugar
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups old-fashioned rolled oats
• 1 cup semisweet chocolate chips

Instructions:

• Mix together flour, baking soda, and cinnamon.
• Beat together butter, brown sugar, and granulated sugar at medium speed until light and fluffy.
• Beat in egg and vanilla.
• At low speed, beat in flour mixture until blended.
• Fold in oats and chocolate chips.
• Cover with plastic wrap; chill for 1 hour.
• Preheat oven to 350F.
• Grease 2 baking sheets.
• Shape dough into 1-inch balls.
• Place cookies, 2 inches apart, on prepared baking sheets.
• Flatten each cookie slightly.
• Bake cookies until lightly browned around edges, 10 to 12 minutes.
• Transfer baking sheets to wire racks to cool slightly.
• Transfer cookies to racks to cool completely.

Comments:

• Prep Time: 15 minutes plus chilling
• Cooking Time: 10-12 minutes per batch
• Makes 4 dozen cookies

BLT Egg Bake

Category: Breakfast

Ingredients:

• 1/4 cup mayonnaise
• 5 slices bread, toasted
• 4 slices process American cheese
• 12 bacon strips, cooked and crumbled
• 4 eggs
• 1 medium tomato, halved and sliced
• 2 tablespoons butter or margarine
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup milk
• 1/2 cup shredded cheddar cheese
• 2 green onions, thinly sliced
• Shredded lettuce

Instructions:

• Spread mayonnaise on one side of each slice of toast and cut into small pieces. Arrange toast, mayonnaise side up, in a greased 8-in. square baking dish.
• Top with cheese slices and bacon.
• In a skillet, fry eggs over medium heat until completely set; place over bacon. Top with tomato slices; set aside.
• In a saucepan, melt butter.
• Stir in flour, salt and pepper until smooth.
• Gradually add milk.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Pour over tomato.
• Sprinkle with cheddar cheese and onions.
• Bake, uncovered, at 325° for 10 minutes.
• Cut into squares; serve with lettuce

Blueberry Coffeecake

Category: Cakes

Ingredients:

• 2 cups blueberries, fresh or frozen (partially thawed)
• 1 tbsp all-purpose flour (for topping)
• 1/2 cup honey (for topping)
• 2 tbsp fresh lemon juice (for topping)
• 1 1/2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1/4 cup milk
• 2 tbsp fresh lemon juice (for cake)
• 1 tsp freshly grated lemon peel
• 1 tsp vanilla extract
• 6 tbsp butter, melted

Instructions:

• Place blueberries in bottom of greased 9-inch round cake pan; distribute evenly.
• Sprinkle with 1 tbsp flour; drizzle with 1/2 cup honey and 2 tbsp lemon juice. Set aside.
• In small bowl, combine flour, baking powder, baking soda and salt; set aside.
• In medium bowl, combine honey, eggs, milk, lemon juice, lemon peel and vanilla; Beat with fork until well mixed.
• Add flour mixture; mix well.
• Stir in melted butter; mix well.
• Pour batter over blueberries in pan; spread to cover evenly.
• Bake at 350 for 30-35 minutes or until toothpick inserted in center of cake comes out clean.
• Cool in pan on wire rack 10 minutes.
• Invery cake onto large plate; cool

Blueberry Cream Pie

Category: Pies

Ingredients:

• 1 1/3 cups vanilla wafer crumbs
• 2 tbsp sugar
• 5 tbsp butter or margarine, melted
• FILLING:
• 1/4 cup sugar
• 3 tbsp all-purpose flour
• Pinch salt
• 1 cup half-and-half cream
• 3 egg yolks, beaten
• 3 tbsp butter or margarine
• 1 tsp vanilla extract
• 1 tbsp powdered sugar
• TOPPING:
• 5 cups fresh blueberries, divided
• 2/3 cup sugar
• 1 tbsp cornstarch

Instructions:

• Combine the first 4 ingredients; press onto the bottom and up the sides of an ungreased 9 inch pie pan.
• Bake at 375 for 8-10 minutes or until crust just begins to brown. Cool.
• In a saucepan, combine sugar, flour and salt.
• Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly.
• Cook and stir 2 minutes longer.
• Gradually whisk 1 cup hot filling into egg yolks; return all to pan.
• Bring to a gentl boil; cook for 2 minutes, stirring constantly.
• Remove from the heat; stir in butter and vanilla until butter is melted.
• Cool for 5 minutes, stirring occasionally.
• Pour into crust; sprinkle with powdered sugar.
• Chill for 30 minutes or until set.
• Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil.
• Boil for 2 minutes, stirring constantly.
• Press berries through a sieve.
• Set aside 1 cup juice (add water if necessary). Discard pulp
• In a saucepan, combine sugar and cornstarch.
• Gradually stir in blueberry juice; bring to a boil.
• Boil for 2 minutes, stirring constantly.
• Remove from heat; cool for 15 minutes.
• Gently stir in remaining berries; carefully spoon over filling.
• Chill 3 hours or until set.

Blueberry-Lemon Coffee Cake

Category: Cakes

Ingredients:

• 1 egg
• 2 1/4 cups original bisquick
• 1/3 cup sugar
• 2/3 cup milk
• Grated peel of 1 medium lemon
• 1 cup frozen blueberries
• 2/3 cup powdered sugar
• 3-4 tsp lemon juice

Instructions:

• Heat oven to 400. Grease round 9-inch pan.
• Beat egg in medium bowl.
• Stir in bisquick, sugar, milk and lemon peel.
• Gently stir in blueberries. Spread in pan.
• Bake 20-25 minutes.
• Meanwhile, make glaze by stirring powdered sugar and lemon juice until smooth.
• Cool 10 minutes, drizzle with glaze.

Comments:

• Prep time: 14 minutes
• Bake time: 25 minutes

Bouja

Author: Clarence Erkens
Category: Soups and Stews

Ingredients:

• 7 lb potatos
• 1 1/2 lb. onions
• 2 lb carrots
• 2 lb cabbage
• 1 small bunch celery
• 38 oz. green beans
• 46 oz tomatos (Clarence uses just tomato juice)
• 1/2 lb barley (scant)
• 3 1/2 tbsp salt
• 1/2 tsp pepper
• 1 heaping Tbsp pickling spices (tied in cloth)
• 1 1/2 lb beef
• 1 1/2 lb pork
• 1 (3 lb) chicken

Instructions:

• Cook meat and cool and drain - chill broth so grease gets hard on top and can pick off easily.
• Trim meat from bones/fat and grind with food processor.
• Run the remaining ingredients through food processor.
• Simmer vegetables in large pot 1-2 hours - place barley in about 30-45 minutes before completion and meat in towards end (15 minute or so)

Comments:

• Do not try to do this in one day.
• Makes 4 gallons

Boursin Cheese Sauce (for chicken)

Author: Anita Trutwin
Category: Chicken

Ingredients:

• 1 cup heavy whipping cream
• 5 ounces Boursin Cheese with Garlic and Herbs
• 1/4 cup freshly grated parmesan cheese
• salt and pepper to taste
• 5-6 drops Tabasco sauce
• 3 tablespoons minced chives

Instructions:

• While chicken is baking (at 350 for 35-45 minutes), prepare this sauce.
• Bring cream to a boil in a large saucepan. Cook over medium-high heat 3-4 minutes until slightly reduced and thickened. Whisk in Boursin cheese and reduce heat to low. When sauce is smooth, stir in parmesan cheese, salt, pepper, and Tabasco. Cook over lowest heat until lightly thickened.
• Transfer chicken breasts to serving plates. Sppon some sauce over and sprinkle with chives. Pass remaining sauce

Comments:

• Serves 4
• I bought premade Byerly's wild rice, mushrooms, cashew stuffed chicken breasts. They are really expensive. So, it would be just as easy to pound out four chicken breasts and add the ingredients yourself. All it is is a little wild rice dressing rolled inside the chicken breasts.
• I covered the chicken because I was concerned it would dry out
• The sauce is good as a gravy too.

Rating: 9 (1 = poor, 10 = great)

Brandy Alexander

Category: Beverages

Ingredients:

• 2 oz creme de cacao
• 2 oz. brandy
• 1 pint rich vanilla ice cream, slightly softened

Instructions:

• Liquefy in blender for 30 seconds or until smooth

Brandy Slush

Category: Beverages

Ingredients:

• 9 cups water
• 1 cup sugar
• 4 black tea bags
• 1 (12 oz) can frozen orange juice
• 1 (12 oz) can frozen lemonade
• 1 3/4 cups brandy (1 pint)

Instructions:

• Boil water, sugar and tea bags together.
• Cool.
• Add orange juic, lemonade and brandy.
• Freeze in 5 quart ice cream bucket.
• Scoop some in glass and fill with 7-up or Ginger Ale.

Breakfast Pizza

Category: Breakfast

Ingredients:

• 4 tbsp butter or margarine, divided
• 2 tbsp flour
• 1/2 cup milk
• 6 eggs, beaten
• 1 (16-oz) package bacon
• 6 oz pork sausage
• 1 12-inch pizza shell
• 1 cup shredded Mozarella cheese
• 1/4 cup shredded Cheddar cheese

Instructions:

• Heat 2 tbsp butter in small saucepan.
• Add flour; cook 1 minute.
• Stir in milk and cook until mixture boils and thickens.
• Cool. Heat remaining butter in small skillet; add eggs.
• Cook and stir eggs until soft scrambled.
• Cool. Cook bacon and sausage until crisp; drain; crumble.
• Combine cooled milk sauce with eggs, spoon into pizza shell.
• Top with bacon, sausage, and cheeses.
• Bake at 400 20-30 minutes or until cheese is melted and bubbly.

Broccoli Au Gratin

Category: Fruits and Vegetables

Ingredients:

• 1 large head broccoli (about 1 1/2 pounds)
• 3/4 cup light sour cream
• 1/4 cup grated Parmesan cheese
• 3 tablespoons butter or margarine
• 1/2 cup bread crumbs
• 1/2 cup shredded Swiss cheese

Instructions:

• Trim broccoli; cut into 1-inch florets.
• Peel stalks; cut into 1-inch chunks.
• In a medium saucepan, bring 1 inch of water to a boil over high heat.
• Add broccoli stalks; cover and cook for 2 minutes.
• Add florets; cover and cook until crisp-tender, about 5 minutes.
• Drain; keep warm.
• In a large bowl, combine sour cream and Parmesan; mix well.
• In a small skillet, melt butter over medium heat.
• Add bread crumbs and stir until coated with butter and toasted.
• Preheat broiler.
• Toss the broccoli with sour cream mixture until coated.
• Turn into a shallow baking dish.
• Sprinkle with bread crumbs and Swiss cheese.
• Broil 5 inches from heat source until cheese melts.

Comments:

• Prep Time: 15 minutes
• Cooking Time: 15 minutes
• Serves 4 to 6

Broccoli Cheese Casserole

Category: Hotdish and Casseroles

Ingredients:

• 2 pkgs frozen chopped broccoli
• 1/2 cup mayo
• 2 whole eggs
• 1 can cream of mushroom soup
• 2 tbsp chopped onions
• 2 cups shredded cheddar cheese
• salt and pepper to taste
• 1 cup bread crumbs
• 1/2 stick butter or margarine

Instructions:

• Boil broccoli for 5 minutes, drain well.
• Beat eggs, stir in mayo, soup, onions, cheddar cheese, salt and pepper.
• Fold in cooked broccoli.
• Place entire mixture in casserole dish.
• Bake uncovered in 375 oven for 40 minutes.
• Top with bread crumbs

Broccoli with Buttered Crumbs

Category: Fruits and Vegetables

Ingredients:

• 1 large bunch fresh broccoli, or 2 packages (10 ounces each) frozen broccoli
• 4 slices day-old firm white bread, torn, or a 4-inch piece of Italian bread, cubed
• 1/4 cup butter or margarine
• 1 onion, finely chopped
• 1 garlic clove, minced
• 1/4 teaspoon salt

Instructions:

• Cut the broccoli into florets.
• Peel the stems using a small paring knife and slice them crosswise into approximately 1/4-inch-thick rounds.
• Place the bread pieces in a food processor and pulse to make coarse crumbs. Reserve.
• Melt the butter in a skillet.
• Add the onion and garlic and cook over medium-low heat, stirring, for 5 minutes or until soft.
• Add the crumbs and salt.
• Stir over medium heat until crisp.
• In a large saucepan of boiling water, cook the broccoli for 5 minutes or until tender. Drain.
• Place the broccoli in a serving dish.
• Sprinkle with the crumbs.

Comments:

• Prep Time: 15 minutes
• Cooking Time: 10 minutes
• Serves 6

Broccoli with Sesame Seeds and Dried Red Pepper

Category: Fruits and Vegetables

Ingredients:

• 3 tablespoons sesame seeds
• 3/4 teaspoon kosher salt
• 3/4 teaspoon dried crushed red pepper
• 1 1/4 pounds broccoli, cut into florets
• 1 tablespoon toasted sesame oil

Instructions:

• Toast sesame seeds in heavy small skillet over medium heat until golden, about 5 minutes.
• Set aside 1 tablespoon toasted sesame seeds.
• Place remaining sesame seeds in spice grinder.
• Add salt and 1/2 teaspoon crushed red pepper; grind coarsely.
• Set sesame-red pepper mixture aside.
• Steam broccoli until crisp-tender, about 7 minutes.
• Transfer to large bowl.
• Add oil, 1 tablespoon reserved sesame seeds, remaining 1/4 teaspoon crushed red pepper, and 2 teaspoons sesame-red pepper mixture; toss to combine.
• Serve, passing remaining sesame-red pepper mixture separately.

Broccoli, Chicken and Rice Casserole

Category: Hotdish and Casseroles

Ingredients:

• 4 boneless skinless chicken breasts
• 1 pkg broccoli/cheese flavored rice
• 2 cups boiling water
• 1/4 tsp garlic powder
• 2 cups frozen broccoli
• 1 cup shredded cheddar cheese

Instructions:

• Preheat oven to 425.
• In 13 X 9 baking pan, combine rice and contents of seasoning packet.
• Add boiling water; mix well.
• Add chicken, sprinkle with garlic powder, cover and bake 30 minutes or until internal juices of chicken run clear.

Broccoli-Cheddar Meatloaf

Category: Hotdish and Casseroles

Ingredients:

• 24 Saltine Crackers, any variety, divided
• 1 1/2 lbs ground turkey (or beef)
• 1/3 cup chopped onion
• 1/4 cup chili sauce, divided
• 1 tbsp chopped parsley
• 1 egg, beaten
• 1 cup shredded reduced fat cheddar cheese, divided
• 1 (10 oz) pkg frozen chopped broccoli, thawed and drained

Instructions:

• Finely roll 12 crackers. Mix cracker crumbs, turkey, onion, 2 tbsp chili sauce, parsley and eggs.
• Pat meat mixtures into 12 X 8 rectangle on waxed paper.
• Reserve 2 tbsp cheese; sprinkle remaining cheese and broccoli onto meat mixture to within 1/2 inch of edge.
• Coarsely break remaining 12 crackers; sprinkle over broccoli, pressing lightly into meat.
• Starting at short end, roll up jelly-roll fashin, using waxed paper to help roll; seal ends.
• Place loaf in 13 X 9 baking dish.
• Bake at 350 for 50-55 minutes.
• During last 5 minutes of baking, spread remaining 2 tbsp chili sauce over meatloaf; sprinkle with reserved cheese.

Bubble Pizza

Author: Amy Trutwin
Category: Hotdish and Casseroles

Ingredients:

• 2 pkgs refrigerated biscuits
• 1-1 1/2 pounds hamburger
• 1 15 oz. can/jar pizza sauce
• 1 pkg shrdded pizza cheese

Instructions:

• Cut biscuits in quarters and place in greased 9x13 inch pan
• Brown hamburger until no longer pink.
• Add pizza sauce
• Pour mixture over biscuits
• Back at 400 degrees for 20-25 minuts.
• Put shredded cheese on top and return to oven until brown.
• Let set for 5-10 minuts before serving;

Buckeyes (chocolate covered peanut butter balls)

Author: Anita
Category: Other Desserts

Ingredients:

• Filling:
• 6 cups powdered sugar
• 2 sticks of room temperature butter
• 2 cups creamy peanut butter
• 1 TB Pure Vanilla Extract
• Coating:
• 12 oz. semisweet chocolate chips
• 1/2 slab of paraffin wax (used by candy makers to make chocolate coatings shiny and smooth. It's sold in the canning or baking section at the grocery store.)
• You will also need waxed paper.

Instructions:

• Combine powdered sugar, butter, peanut butter, and vanilla in a large bowl.
• Mix well.
• Form the dough into small balls, about 1/2 inch in diameter.
• Put the balls in a bowl and chill in the refrigerator for about 1 hour.
• You can also chill the dough, then roll it into small balls as you dip-your choice.
• To melt the chocolate, you can use a double boiler if you have one, but we've found that a small, heavy bottomed saucepan works just as well and is less tiresome (I'm just copying what was written in the recipe!).
• Chop the parafin into SMALL chunks, and place in the pan with the chocolate chips over the lowest heat.
• It will take a few minutes for anything to happen.
• Stir every minute or so with a wooden spoon.
• In the meantime, have a bunch of cookie sheets covered with waxed paper and several toothpicks ready (I used kabob sticks because they were longer and easier to work with).
• When the chips and paraffin have melted, and have been smoothly stirred together, remove a large handful of chilled dough balls from the refrigerator.
• Don't remove the whole bowl, as the dipping takes time.
• Poke a toothpick into the dough ball, far enough to hold it.
• Dip the ball into the chocolate and swirl it to coat, about 3/4 of the way up.
• Place the dipped buckeye on wax paper on top of a cookie sheet and move on.
• When one cookie sheet is full, remove another bunch of balls from the refrigerator and start again.
• The buckeyes need to be frozen after dipping.
• After the buckeyes are fully frozen (about 20 minutes in the freezer), carefully remove the buckeyes from the pan by sliding a spatula under them so the chocolate doesn't stick.
• Rub out the toothpick hole on the top.
• Put the buckeyes into large ziplock breezer bags or cookie tins, and store in the freezer until you need them.
• Let the buckeyes come to room temperature before serving.

Comments:

• Yield: I don't know, about 100!
• Prep time: 1 hour

Butter Pecan Cookies

Category: Cookies

Ingredients:

• 1 cup butter
• 1/2 cup brown sugar, firmly packed
• 1 egg
• 1 tsp vanilla
• 1 3/4 cups flour
• 3/4 cup powdered sugar
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup chopped pecans

Instructions:

• Cream butter until light and fluffy.
• Add brown sugar and egg and beat well. Add vanilla.
• Stir in flour, powdered sugar, soda and salt.
• Mix in pecans.
• Drop onto cookie sheet 2 inches apart and bake at 375 for 10-12 minutes until lightly browned.

Comments:

• Yield: 2 dozen cookies

Buttermilk Oatmeal Muffins

Category: Breads

Ingredients:

• 1 cup quick-cooking oats
• 1 cup buttermilk
• 1 egg, beaten
• 1/2 cup packed brown sugar
• 1/4 cup vegetable oil
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Instructions:

• In a bowl, soak oats in buttermilk for 15 minutes.
• Stir in egg, sugar and oil.
• Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened.
• Fill greased or paper-lined muffin cups 3/4 full.
• Bake at 400 for 16-18 minutes or until muffins test done.
• Cool in pan 5 minutes; remove to wire rack.

Comments:

• Yields about 8 muffins.

Butterscotch Delight

Category: Other Desserts

Ingredients:

• 1/2 cup cold butter
• 1 cup all-purpose flour
• 1 cup finely chopped walnuts
• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners’ sugar
• 1 carton (8 ounces) frozen whipped topping, thawed, divided
• 3-1/2 cups cold milk
• 2 packages (3.5 ounces each) instant butterscotch pudding mix
• 1/2 cup coarsely chopped walnuts

Instructions:

• In a bowl, cut butter into flour; stir in the finely chopped walnuts.
• Press into a greased 13-in. x 9-in. x 2-in. baking pan.
• Bake at 350° for 20 minutes or until golden brown.
• Cool on a wire rack.
• In a mixing bowl, beat the cream cheese and sugar.
• Fold in 1 cup whipped topping.
• Spread over crust.
• In another bowl, beat milk and pudding mix for 2 minutes or until thickened.
• Spread over cream cheese layer.
• Spread with the remaining whipped topping; sprinkle with coarsely chopped walnuts.
• Chill until set.
• Yield: 12-15 servings.

Caesar Salad

Category: Salads

Ingredients:

• 1 head Romaine lettuce, washed and chilled
• ¼ cup olive oil
• 1 clove garlic, minced
• 1 egg
• 2 tbsp lemon juice
• 1-2 tbsp red wine vinegar
• ½ tsp Worcestershire sauce
• 4-6 anchovy fillets, cut in bits (optional)
• ¼ cup grated Parmesan cheese
• Freshly ground black pepper
• 1 cup Mrs. Cubbison’s Caesar Salad Restaurant Style Croutons

Instructions:

• Tear lettuce into bite-size pieces and place into large bowl. Combine olive oil and garlic and toss with lettuce.
• Immerse egg in boiling water exactly one minute.
• Break egg over salad, sprinkle with lemon juice, vinegar and Worcestershire, toss well.
• Add anchovies, cheese, pepper and croutons, mix gently.
• Serve at once.

Comments:

• For egg safe Ceasar, omit egg and use 3 tbsp egg substitute or 1 egg white combined with the 2 tbsp lemon juice and refrigerate 48 hours before using. Or hard-cook egg and puree with dressing ingredients in blender or food processor, adding 2 additional tbsp olive oil.

Caesar Salad with Cilantro and Green Chile Dressin

Category: Salads

Ingredients:

• 1 bunch (1 cup) fresh cilantro leaves
• 3/4 cup mayo
• 3/4 cup vegetable oil
• 1 can (4 oz) Diced Green Chiles
• 1/4 cup red wine vinegar
• 3/4 cup (1 oz) crumbled cotija or feta cheese (divided)
• 1 clove garlic, peeled
• 1/2 tsp salt
• 1/8 tsp ground black pepper
• 1 large head romaine lettuce, rinsed, patted dry, and chopped
• 2 cups seasoned croutons
• 1 can (4 oz) Whole green chiles, cut into strips

Instructions:

• For dressing, place cilantro, mayo, oil, diced chiles, vinegar, 1/4 cup cheese, garlic, salt and pepper in food processor or blender; cover.
• Process until coarsely chopped.
• Cover; refrigerate for one hour.
• For salad, combine lettuce, croutons, chile strips and rest of cheese in large bowl.
• Add 1/2 cup dressing; toss well to coat.

Comments:

• Makes 8 servings
• Store unused dressing in refrigerator for up to one week.

California Angel Hair Pasta

Category: Pasta

Ingredients:

• 3 tbsp extra-virgin olive oil
• 4 cups tiny broccoli florets
• 2 tbsp pine nuts
• 3/4 double strength chicken broth
• 1 tsp fresh thyme leaves, plus 4-6 sprigs for garnish or about 1/2 tsp dried
• 3 tbsp unsalted butter
• 4 oz chevre (goat cheese), crumbled
• freshly ground pepper
• angel hair pasta or thin pasta

Instructions:

• Bring a large pot of water to a boil with 1 tbsp olive oil.
• Meanwhile, saute broccoli and pine nutes in 2 tbsp olive oil for 1 minute and add stock.
• Bring to a boil. Add thyme, pepper, butter and cheese.
• Mix together until cheese melts.
• Lower heat to warm. Add pasta to pot of boiling water, cook until almost done.
• Drain pasta and rinse under hot water.
• Add pasta to sauce and toss gently.
• Season with pepper.

Campbell's 2-Step Beefy Taco Joes

Category: Beef

Ingredients:

• 1 lb ground beef
• 1 can tomato soup
• 1 cup picante sauce
• 1/2 cup shredded cheddar cheese

Instructions:

• Brown beef, drain.
• Add soup and salsa. Heat through.
• Top with cheese, serve on hamburger buns or rice.

Campbell's 2-Step Sweet 'N' Tangy Chicken

Category: Chicken

Ingredients:

• 4 boneless chicken breasts
• 1 can tomato soup
• 1/4 cup water
• 1 tbsp brown sugar
• 1 tbsp vinegar

Instructions:

• Brown chicken
• Add remaining ingredients and simmer until done.

Campbell's 20-Minute Savory Beef Stew

Category: Soups and Stews

Ingredients:

• 1 tbsp vegetable oil
• 1 lb boneless sirloin steak, cut into 1 inch cubes
• 1 can tomato soup
• 1 can french onion soup
• 1 tbsp Worcestershire sauce
• 1 bag (24 oz) frozen stew vegetables

Instructions:

• Heat oil in skillet. Add beef and cook until browned and juices evaporate, stirring often.
• Add soups, Worcestershire sauce and vegetables.
• Heat to a boil, cover and cook over low heat 10 minutes or until vegetables are tender.

Campbell's Beef Taco Skillet

Category: Beef

Ingredients:

• 1 lb ground beef
• 1 can (10 3/4 oz) tomato soup
• 1 cup chunky salsa or picante sauce
• 1/2 cup water
• 8 flour or corn torillas (6 inch) cut into 1 inch pieces
• 1 cup shredded Cheddar cheese

Instructions:

• Cook beef in skillet until browned, pour off fat
• Add soup, salsa, water, tortillas and 1/2 of the cheese.
• Heat to a boil, cover and cook over low heat 5 minutes or until hot
• Top with remaining cheese

Comments:

• Serves 4

Campbell's Cheddar Broccoli Chicken & Mashed Potatoes

Category: Chicken

Ingredients:

• 1 tbsp vegetable oil
• 4 boneless chicken breast halves
• 1 can broccoli cheese soup
• 1/3 cup milk
• 2 cups fresh or frozen broccoli flowerets, thawed
• 4 cups hot mashed potatoes

Instructions:

• Heat oil in skillet, add chicken and cook until browned
• Add soup, milk and broccoli.
• Heat to a boil, cover and cook over low heat 5 minutes or until done.
• Serve chicken and sauce over potatoes

Comments:

• Serves 4

Campbell's Cheeseburger Pasta

Category: Pasta

Ingredients:

• 1 lb ground beef
• 1 can cheddar cheese soup
• 1 can tomato soup
• 1 1/2 cups water
• 2 cups uncooked medium shell pasta

Instructions:

• Cook beef in skillet until browned. Drain off fat.
• Add soups, water and pasta.
• Heat to a boil.
• Cook over medium heat 10 minutes or until done, stirring often.

Campbell's Chicken & Stuffing Skillet

Category: Chicken

Ingredients:

• 1 tbsp butter or margarine
• 4 boneless, skinless chicken breast halves
• 1 box (6 oz) Pepperidge Farm One Step Chicken Flavored Stuffing Mix
• 1 can cream of mushroom soup
• 1/2 cup milk
• 1/2 cup shredded cheddar cheese

Instructions:

• Heat butter in skillet. Add chicken and cook 12-15 minutes or until done. Remove chicken.
• Prepare stuffing in skillet according to pkg. directions, except letting stand 2 minutes.
• Top with chicken. Mix soup and milk. Pour over chicken.
• Sprinkle with cheese and heat through.

Campbell's Chicken Dinner on the Run

Category: Chicken

Ingredients:

• 1 tbsp vegetable oil
• 1 lb boneless ckicken breasts, cut up
• 1 bag (16 oz) zesty garlic frozen vegetable pasta blend
• 1 can cream of chicken, mushroom, or celery soup
• 1/2 cup water

Instructions:

• Heat oil in skillet. Add chicken and cook until browned, stirring often.
• Add vegetable pasta blend, soup and water. Heat to a boil.
• Cover and cook over low heat for 10 minutes or until done.

Campbell's Green Bean Casserole

Category: Hotdish and Casseroles

Ingredients:

• 1 can cream of mushroom soup
• 1/2 cup milk
• 1 tsp soy sauce
• dash pepper
• 4 cups cooked cut green beans
• 1 1/3 cup French's French Fried Onions (in a can), divided

Instructions:

• Mix soup, milk, soy, pepper, beans and 2/3 cup onions in 1 1/2 quart casserole.
• Bake at 350 for 25 minutes or until hot.
• Stir. Sprinkle with remaining onions.
• Bake 5 more minutes.

Campbell's Tasty 2-Step Chicken

Category: Chicken

Ingredients:

• 4 boneless chicken breast halves
• 1 tbsp vegetable oil
• 1 can cream of mushroom soup
• 1/2 cup water

Instructions:

• Heat oil in skillet, brown chicken
• Add soup and water. Cover and simmer until done.

Campbell's Tomato Roasted Garlic Steak

Category: Beef

Ingredients:

• 1 can tomato with roasted garlic and herbs soup
• 1/2 cup Italian salad dressing
• 1 1/2 lb. boneless beef sirloin stead, 3/4 in. thick

Instructions:

• Mix soup and dressing
• Grill or broil stead to desired doneness (all 15 minu. for medium), turning once and brushing often with sauce.
• Heat remaining sauce to a boi and serve with steak.

Campbell’s 15-Minute Chicken and Rice Dinner

Category: Chicken

Ingredients:

• 1 tbsp vegetable oil
• 4 boneless chicken breast halves
• 1 10 ¾ oz can Campbell’s Cream of Chicken (or 98% fat free) Soup
• 1 ½ cups water
• ¼ tsp paprika
• ¼ tsp pepper
• 1 ½ cups uncooked Minute Original Rice
• 2 cups fresh or frozen broccoli flowerets

Instructions:

• Heat oil in skillet. Add chicken and cook until browned.
• Remove chicken. Add soup, water, paprika and pepper.
• Heat to a boil. Stir in rice and broccoli. Top with chicken.
• Season chicken with additional paprika and pepper.
• Cover and cook over low heat 5 minutes or until done.

Campbell’s Chicken & Broccoli Alfredo

Category: Chicken

Ingredients:

• ½ 8 oz package linguine or spaghetti
• 1 cup fresh or frozen broccoli flowerets
• 2 tbsp butter
• 1 lb boneless chicken breasts, cubed.
• 1 10 ¾ oz can Campbell’s Cream of Mushroom (or 98% fat free) Soup
• ½ cup milk
• ½ cup grated Parmesan cheese
• ¼ tsp pepper

Instructions:

• Cook noodles according to package directions.
• Add broccoli for last 4 minutes of cooking time. Drain.
• Heat butter in skillet. Add chicken and cook until browned, stirring often.
• Add soup, milk, cheese, pepper and noodles and heat through.
• Serve with additional parmesan cheese.

Campbell’s Chicken Quesadillas & Fiesta Rice

Category: Chicken

Ingredients:

• 1 lb. Boneless chicken breasts, cubed
• 1 can Campbell’s Cheddar Cheese Soup
• ½ cup Pace Chunky Salsa or Picante Sauce
• 10 flour tortillas (8 in)
• 1 can Campbell’s Chicken Broth
• ½ cup water
• ½ cup more Pace Chunky Salsa
• 2 cups uncooked Minute Original ice

Instructions:

• Preheat oven to 425.
• Cook chicken in nonstick skillet until done and juices evaporate, stirring often.
• Add soup and salsa and heat through.
• Spread about 1/3 cup soup mixture on half of each tortilla to within ½ inch of edge.
• Moisten edge with water. Fold over and seal.
• Place on two baking sheets. Bake 5 minutes or until hot.
• Serve with Fiesta Rice made from heating chicken broth, water, salsa in saucepan to a boil.
• Stir in rice. Cover and remove from heat. Let stand 5 minutes.
• Fluff with fork.

Campbell’s Creamy Mushroom Garlic Chicken

Category: Chicken

Ingredients:

• 1 tbsp vegetable oil
• 4 boneless chicken breast halves
• 1 can Campbell’s Cream of Mushroom with Roasted Garlic Soup
• ½ cup milk

Instructions:

• Heat oil in skillet.
• Add chicken and cook until browned.
• Add soup and milk. Heat to a boil.
• Cover and cook over low heat 5 minutes or until done.

Campell's Chicken & Stuffing Skillet

Category: Chicken

Ingredients:

• 1 tbsp butter or margarine
• 4 boneless chicken breast halves
• 1 box (6 ox) Pepperidge Farm one-step chicken flavored stuffing mix
• 1 can (10 3/4 oz) cream of celery soup (or cream of mushroom, chicken)
• 1/2 cup milk
• 1/2 cup shredded cheddar cheese

Instructions:

• Heat butter in skillet. Add chicken and cook 12-15 minutes or until done. Remove chicken.
• Prepare stuffing in skillet according to package directions, except let stand for 2 minutes.
• Top with chicken.
• Mix soup and milk. Pour over chicken.
• Sprinkle with cheese.
• Cover and heat through.

Campell's Shortcut Stroganoff

Category: Beef

Ingredients:

• 1 tbsp vegetable oil
• 1 lb boneless beef sirloin steak strips
• 1 can (10 3/4 oz) cream of mushroom soup
• 1 can condensed beef broth
• 1 cup water
• 2 tsp worcestershire sauce
• 3 cups uncooked corkscrew pasta
• 1/2 cup sour cream

Instructions:

• Heat oil in skillet. Add beef and cook until browned and juices evaporate, stirring often.
• Add soup, broth, water, worcestershire sauce and pasta.
• Heat to a boil. Cook over medium heat for 15 minutes or until done, stirring.
• Add sour cream, heat through.

Candy Bar Pie

Category: Pies

Ingredients:

• 1 ready crust chocolate pie crust (6 oz)
• 1 1/4 cups cold milk
• 2 pkg (4-serving size) chocolate or vanilla flavored instant pudding and pie filling
• 1 tub (8 oz) frozen non-dairy whipped topping, thawed, divided
• 4 bars (1.5 oz each) chocolate covered wafer candy bars, cut into 1/4-inch pieces, divided
• Chocolate chips

Instructions:

• Beat milk, pudding mixes and 1/2 of the whipped topping in medium bowl with wire whisk 1 minutes. (Mixture will be thick)
• Reserve 1/4 cup of the candy bars. Stir remaining candy into pudding mixture.
• Spoon mixture in crust, spread evenly.
• Spread remaining whipped topping over pudding layer in crust.
• Sprinkle top with remaining candy.
• Melt chocolate chips and place in sandwich bag. Cut small hole in corner and drizzle chocolate over pie.
• Serve immediately

Candy Cane Rolls

Category: Other Desserts

Ingredients:

• 1 pkg (1/4 oz) active dry yeast
• 1/4 cup warm water (110 to 115F)
• 3/4 cup warm milk (110 to 115F)
• 1/4 cup sugar
• 1/4 cup shortening
• 1 tsp salt
• 1 egg, lightly beaten
• 3 1/4 to 3 3/4 cups all-purpose flour, divided
• 1 cup red candied cherries, quartered
• 1 cup powdered sugar
• 1 tbsp milk

Instructions:

• In a large mixing bowl, dissolve yeast in warm water.
• Add warm milk, sugar, shortening, salt, egg and 2 cups flour; beat until smooth.
• Stir in cherries. Add enough of the remaining flour to form a soft dough.
• Turn onto a floured surface; kneed 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 in size, about 1 hour.
• Punch dough down; let rest for 10 minutes. Divide in half.
• Roll each half into a 12 X 7 inch rectangle.
• Cut 12 1 inch strips from each rectangle.
• Twist each strip and place 2 inches apart on greased baking sheets, shaping one end like a cane.
• Cover and let rise until doubled, about 45 minutes.
• Bake at 375 for 12-15 minutes or until golden brown.
• Cool completely.
• Combine powdered sugar and milk; use to frost rolls.

Cappuccino Creme Brulee

Category: Other Desserts

Ingredients:

• 2 cups whipping cream
• 1/2 cup sugar
• 2 teaspoons instant espresso powder
• 5 large egg yolks
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 3 tablespoons (packed) golden brown sugar

Instructions:

• Preheat oven to 325°F.
• Arrange six 3/4-cup ramekins in 13x9x2-inch metal baking pan.
• Combine cream, sugar, and espresso powder in heavy saucepan.
• Bring to simmer over medium heat, stirring until sugar dissolves.
• Remove from heat.
• Whisk yolks, cinnamon, and nutmeg in medium bowl.
• Gradually whisk in cream mixture, then vanilla.
• Divide custard among ramekins.
• Pour enough hot water into pan to come halfway up sides of ramekins.
• Bake until custards are softly set, about 30 minutes.
• Remove custards from water.
• Chill until cold, at least 3 hours. (
• Can be made 1 day ahead. Cover and keep refrigerated.)
• Preheat broiler.
• Arrange custards on baking sheet.
• Press 1/2 tablespoon brown sugar through strainer onto each custard.
• Broil custards until sugar bubbles and caramelizes, about 2 minutes.
• Chill custards until topping hardens, at least 1 hour and up to 4 hours.
• Serve cold.

Caramallow Dip

Category: Snacks, Apetizers and Dip

Ingredients:

• 4 cups jet-puffed mini-marshmallows
• 25 Kraft Caramels
• 1/2 cup sweetened condensed milk

Instructions:

• Place marshmallows, caramels and sweetened condensed milk in large, microwave-safe bowl.
• Microwave on High power for 3 minutes, stirring evey minute until caramels are melted and mixture is smooth.
• cool mixture slightly.
• Serve warm as a dip with fruit, pretzels or cookies.

Caramel Apple Brown Betty

Category: Bars and Brownies

Ingredients:

• 6 slices day-old white bread, torn into pieces
• 6 tablespoons butter, melted
• 4 large Braeburn or Granny Smith apples (2 pounds), peeled, cored and sliced
• 3/4 cup firmly packed light brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• 1/2 cup caramel ice-cream topping

Instructions:

• Preheat the oven to 350F.
• Place the bread in the food processor or blender.
• Process or blend until crumbs form.
• Toss the crumbs with the melted butter until well combined.
• Spread about 1 cup crumb mixture on the bottom of an 8-inch square baking dish.
• Combine the apples, brown sugar, lemon juice and cinnamon in a large bowl; mix well.
• Spoon about half of the apple mixture over the crumb mixture in the dish.
• Drizzle about half of the caramel topping over the top.
• Repeat layering with about half of the remaining crumb mixture and all of the remaining apple mixture and caramel topping.
• Top with the remaining crumb mixture.
• Bake until the crumb mixture is lightly golden and the apples are tender when pierced with a knife, 55 to 65 minutes.
• Cool slightly in the dish on a wire rack.
• Serve warm.

Comments:

• Prep Time: 25 minutes
• Baking Time: 60 minutes
• Serves 6

Caramel Bars (Microwave)

Author: Karsta Beckman
Category: Bars and Brownies

Ingredients:

• /4 C. margarine/butter
• 1-1/4 C. flour
• 1-1/4 C quick-cooking oats
• 3/4 C. packed brown sugar
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 24 caramels (about 1/2 bag)
• 1/4 C. milk
• 1 cup (6 oz.) semi-sweet chocolate chips (about 1/2 bag)
• 1/2 C. chopped walnuts (optional)

Instructions:

• -in microwave, heat butter for about 30-45 seconds, until softened
• -combine flour, oats, brown sugar, baking soda & salt
• -stir in butter until blended-use my hands for this step, it mixes better
• -press 1/2-2/3 of mixture in bottom of square baking pan
• -cook on high for 2-3 minutes or until crust is raised (it will be uneven), rotating
• -in a med.-lrg. microwave safe bowl, heat caramels & milk for 3-4 minutes,
• uncovered, stir after each minute
• -sprinkle chips & nuts on crust
• -pour caramel mixture over all
• -sprinkle with remaining crust and press down lightly
• -microwave uncovered for 3-4 minutes until caramel is bubbly, rotating

Comments:

• double this recipe to fill a large baking dish

Rating: 10 (1 = poor, 10 = great)

Carmel Applesauce Cobbler

Category: Other Desserts

Ingredients:

• 1/2 cup butter or margarine
• 12 large Granny Smith apples, peeled and sliced
• 2 cups sugar
• 2 tablespoons lemon juice
• 1 (15-ounce) package refrigerated piecrusts

Instructions:

• Melt butter in a large Dutch oven over medium-high heat.
• Add apple, sugar, and lemon juice; cook, stirring often, 20 to 25 minutes or until apple is caramel colored.
• Spoon into a shallow, greased 2-quart baking dish.
• Roll each piecrust to press out fold lines; cut into 1/2-inch strips.
• Arrange strips in a lattice design over filling; fold edges under.
• Place remaining strips on a baking sheet.
• Bake remaining strips at 425° for 8 to 10 minutes or until golden. Set aside to serve with cobbler.
• Bake cobbler at 425° for 20 to 25 minutes or until crust is golden.

Carmel Bars

Category: Bars and Brownies

Ingredients:

• 1 cup melted butter
• 1 1/4 cup brown sugar
• 1/4 tsp salt
• 3/4 tsp soda
• 1 1/2 cup oatmeal
• 1 1/2 cup flour
• 1 bag of caramels
• 1/2 cup cream
• 1 1/2 cup milk chocolate chips

Instructions:

• Mix together butter, brown sugar, salt, soda, oatmeal and flour like a crust.
• Save 2/3 cup for topping.
• Bake the remaining crust at 350 degrees for 10 minutes.
• Melt in a double boiler the bag of caramels and cream.
• Sprinkle chips over baked crust.
• Pour melted caramel over chips.
• Bake at 350 degrees for 15-20 minutes.

Carmel Pecan Supreme

Author: Heidi Clasemann
Category: Other Desserts

Ingredients:

• 1 yellow cake mix
• 1/3 cup butter
• 1 egg
• 1 can sweetened condensed milk
• 1 cup pecans
• 1 more egg
• 1 tsp vanilla
• ½ cup toffee chips

Instructions:

• Mix cake mix, butter, and 1 egg.
• Pat onto a 9 X 13 pan.
• Mix remaining ingredients and pour on top.
• Bake for 25 minutes at 350.

Carnation Famous Fudge

Category: Other Desserts

Ingredients:

• 1 1/2 cups granulated sugar
• 2/3 cup evaporated milk
• 2 tbsp butter or margarine
• 1/4 tsp salt
• 2 cups jet-puffed mini-marshmallows
• 1 1/2 cups (9 oz pkg) chocolate chips
• 1 tsp vanilla extract
• 1/2 cups coarsley chopped pecans or walnuts (optional)

Instructions:

• Line 8 inch square baking pan with foil.
• Combine sugar, evaporated milk, butter and salt in medium saucepan.
• Bring to a full-rolling boil over medium heat, sitrring constantly.
• Boil, stirring constantly, for 4-5 minutes.
• Remove from heat.
• Stir in marshmallows, chocolate chips, nuts and vanilla extract.
• Stir vigorously for 1 minute or until marshmallows are melted.
• Pour mixture into prepared baking pan.
• Refrigerate 2 hours or until firm.
• Lift from pan; remove foil, cut into pieces

Carrot Cake with Cream Cheese Frosting

Author: Anita Trutwin
Category: Cakes

Ingredients:

• 3 large eggs
• 1 cup plain nonfat yogurt
• 1 cup unsweetened applesauce
• 1 cup packed light brown sugar
• ½ cup canola oil
• 2 tbsp. grated orange zest
• 1 tbsp. vanilla extract
• 3 ½ cups all-purpose flour
• 1 tbsp. pumpkin pie spice
• 2 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 3 medium carrots, shredded, about 2 cups
• 1 cup golden raisins
• 8 ounces nonfat cream cheese
• 3 ounces Neufchatel cheese
• 1 ½ cups confectioners' sugar

Instructions:

• Preheat the oven to 375 degrees. Coat two 9-inch cake pans with nonstick spray and lightly dust with flour.
• With an electric mixer at high speed, beat the eggs, yogurt, applesauce, brown sugar, oil, 1 tablespoon of the orange zest and the vanilla until blended.
• In a medium bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt. Add to the egg mixture and mix on low speed just until blended, 2 to 3 minutes. Stir in the carrots and raisins. Scrape the batter into the pans. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool in the pans on a rack 10 minutes; remove from the pans and cool completely on the rack.
• To prepare the frosting: Beat the nonfat cream cheese, Neufchatel cheese, confectioner's sugar and the remaining 1 tablespoon orange zest with an electric mixer at high speed until blended.
• To assemble: Place one cake layer on a plate. Spread with about ½ cup of frosting and place the second layer on top. Frost the top and sides with the remaining frosting.

Comments:

• Makes 24 servings.
• Weight Watcher recipe
• http://www.thatsmyhome.com/healthy/weight-watchers/carrotca.htm

Rating: 8 (1 = poor, 10 = great)

Carrot Casserole

Category: Hotdish and Casseroles

Ingredients:

• 2 lbs medium carrots, cooked and mashed
• 1/2 cup milk
• 1/2 cup sugar
• 1/3 cup butter or margarine, melted
• 2 eggs, beaten
• 1 tsp vanilla extract
• TOPPING:
• 2/3 cup packed brown sugar
• 1/3 cup all-purpose flour
• 2 tbsp cold butter or margarine
• 2/3 cup chopped pecans
• 2/3 cup flaked coconut

Instructions:

• Combine the first six ingredients; place in a greased 1 1/2 quart baking dish.
• Combine brown sugar and flour; cut in butter until crumbly.
• Stir in nuts and coconut.
• Sprinkle over carrot mixture.
• Bake, uncovered, at 350 for 30 minutes or until heated through.

Cauliflower Au Gratin

Category: Fruits and Vegetables

Ingredients:

• 1/2 cup chopped fully cooked ham
• 1 - 2 garlic cloves, minced
• 6 tbsp butter or margarine
• 1 head cauliflower, broken into florets
• 2 tbsp all-purpose flour
• 1 1/2 cups whipping cream
• 1/4 tsp salt
• Pepper to taste
• Pinch cayenne pepper
• 1 1/2 cups (6 oz) shredded Swiss cheese
• 2 - 3 tbsp minced fresh parsley

Instructions:

• In a large skillet over medium heat, saute ham and garlic in butter for 2 minutes.
• Add cauliflower and cook just until crisp-tender.
• Combine flour and cream until smooth; stir into skillet and blend well.
• Add salt, pepper and cayenne.
• Bring to a boil; cook and stir for 2 minutes or unitl thickened and bubbly.
• Pour into a greased 2-qt. baking dish.
• Sprinkle with cheese.
• Broil 4 inches from the heat for 2-4 minutes or unitl lightly browned.
• Sprinkle with parsley

Comments:

• 6-8 servings

Cheddar and Roasted Garlic Biscuits

Category: Breads

Ingredients:

• 5 cups all-purpose baking or buttermilk biscuit mix
• 1 cup shredded cheddar cheese
• 1 can (14.5 oz) Swanson Seasoned Chicken Broth with Roasted Garlic

Instructions:

• Mix baking bix, cheese and broth to form a soft dough.
• Drop by spoonfuls onto ungreased baking sheets and bake according to package directions.

Comments:

• Makes 24 biscuits!
• Prep/Cook time: 25 minutes
• Leftovers can be frozen. Reheat by wrapping in aluminum foil and heating in 375 oven.

Cheddar-Garlic Biscuits

Category: Breads

Ingredients:

• 2 cups Original Bisquick
• 2/3 cup milk
• 1/2 cup shredded Cheddar cheese
• 2 tbsp margarine or butter, melted
• 1/4 tsp garlic powder

Instructions:

• Heat oven to 450
• Stir Bisquick, milk and cheese until soft dough forms. Drop by 9 spoonfuls onto ungreased cookie sheet.
• Bake 8-10 minutes or until golden brown.
• Stir together margarine and garlic powder; brush over warm biscuits.

Comments:

• 9 biscuits
• Prep Time: 5 minutes
• Bake Time: 10 minutes

Cheese Fondue

Author: Anita Trutwin
Category: Miscellaneous

Ingredients:

• Equal Parts (50-50) Sharp cheddar and Emmanthaler cheese (the emmanthaler will balance out the sharpness of the cheddar), enough for about 1 1/2 to 2 cups
• about 1/3 cup beer
• 1 clove garlic (optional)
• dash or two worchestireshire sauce
• about 1 teas. mustard powder
• dash cayenne pepper
• Bread cubes (French, Rye, and Pumpernickel bread), apples, celery, carrots, etc.

Instructions:

• Get the beer very hot (enough to melt the cheese) and then add cheese, stirring to acheive the desired consistency. There are no rules here, just use your judgement to get a nice, creamy consistency and flavor). Add other ingredients and mix.

Cheese Soup

Author: Heidi Clasemann
Category: Soups and Stews

Ingredients:

• 6 cups cubed potatoes (peeled)
• 1/2 to 1 cup cut carrots
• 1/2 to 1 cup diced celery
• 1 medium onion, diced
• 1 tsp chopped parsley
• salt
• pepper
• 3 cups water
• 1-2 chicken boullion cubes
• 3 tbsp cornstarch
• 3 cups milk
• diced jalepeno pepper (small) (if desired)
• 1/2 lb cubed cheese

Instructions:

• Combine vegetables, salt, pepper, water, chicken boullion and peppers in large pot, cook over medium heat until veggies are cooked through (about 20 minutes).
• Slowly incorporate constarch and milk in a seperate bowl until thoroughly blended.
• Slowly add this to the soup mixture and cook (stirring often) until thickened.
• Add cheese to soup and mix until melted

Comments:

• Above recipe is for a double batch.
• Anita adds more cheese and an extra cup of milk, and about one cup less water.
• Velvetta cheese melts well.

Rating: 10 (1 = poor, 10 = great)

Cheesy Bean Dip

Category: Chinese and Mexican

Ingredients:

• 1 can (16 oz) refried beans
• 1/2 cup thick and chunky salsa
• cup four cheese mexican style shredded cheese, divided

Instructions:

• Mix 1/2 cup cheese, beans and salsa together; spread in 9-inch glass pie plate.
• Top with remaining cheese.
• Nuke on high for 3-4 minutes or until thoroughly heated.

Cheesy Chicken and Broccoli Macaroni

Category: Chicken

Ingredients:

• 4 boneless skinless chicken breast halves (about 1 1/4 lb) cut into chunks
• 1 can (14.5 oz) chicken broth
• 2 cups (8 oz) elbow macaroni, uncooked
• 3/4 lb velveeta cheese, cut up
• 1 pkg (10 oz) frozen chopped broccoli, thawed

Instructions:

• Spray large skillet with no stick cooking spray.
• Add chicken; cook and stir 2 minutes or until cooked through.
• Stir in broth. Bring to a boil. Stir in macaroni. Reduce heat to medium-low; cover.
• Simmer 8-10 minutes or until macaroni is tender.
• Add velveeta and broccoli; stir until velveeta is melted.

Cheesy Chili Dip

Category: Snacks, Apetizers and Dip

Ingredients:

• 1/2 lb (8 oz) Velveta cheese, cut up
• 1 cup (1/2 of 15 oz can) Hormel Chili

Instructions:

• Microwave chili and cheese in 1 1/2 quart microwavable bolw on high for 3 minutes or until cheese is melted, stirring after two minutes
• Serve immediately.

Comments:

• Makes 1 1/2 cups

Cheesy Chili Pasta Twists

Category: Pasta

Ingredients:

• 2 cups uncooked spiral-shaped pasta
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dried oregano
• vegetable oil for frying

Instructions:

• Line a baking sheet with several layers of paper towels.
• Cook the pasta according to package directions; rinse in cold water and drain thoroughly.
• Transfer the pasta to the prepared baking sheet.
• Using a paper towel, pat the pasta dry.
• In a large bowl, combine the Parmesan, chili powder, garlic salt and oregano; set aside.
• Line a second baking sheet with several layers of paper towels.
• In a medium heavy saucepan, heat about 1 inch of oil over medium-high heat until it registers 375F on a deep-fat thermometer.
• Transfer about 1 cup of the cooked, dried pasta to the oil.
• Fry the pasta, stirring to separate if necessary, until light brown and crisp, about 4 minutes.
• Using a slotted spoon, transfer the pasta to the prepared baking sheet to drain.
• While the pasta is still warm, transfer to the bowl with the seasoning mix; toss to coat completely.
• Transfer the pasta to a serving bowl; cool to room temperature.
• Repeat the frying, draining and coating process with the remaining cooked pasta.

Comments:

• Prep Time: 20 minutes
• Frying Time: 5 minutes per batch
• Serves 6

Cheesy Grean Beans

Category: Fruits and Vegetables

Ingredients:

• 3 tbsp butter or margarine, divided
• 1 tbsp all-purpose flour
• 1 tsp dried minced onion
• 1 tsp sugar
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 cup (8 oz) sour cream
• 4 - 6 cups French-style grean beans, cooked and drained
• 1/2 cup crushed cornflakes
• 1 cup (4 oz) shredded sharp cheddar or Swiss cheese

Instructions:

• Melt 2 tbsp butter in large saucepan. Stir in flour, onion, sugar, salt and pepper to form a smooth past.
• Bring to a boil; cook and stir for 1 minute or until thickened.
• Reduce heat; add the sour cream and stir until smooth.
• Cook and stir over low heat for 2 minutes (do not boil)
• Fold in the beans.
• Spread into a greased shallow (1.5 qt.) baking dish.
• Melt remaining butter and toss with cornflake crumbs; sprinkle cheese and crumb mixture over bean mixture.
• Bake, uncovered, at 400 for 20 minutes or until heated through.

Comments:

• 6-8 servings.

Cheesy Pototos

Author: Dorothy Schneider/Amy Trutwin
Category: Potatoes, Rice and Beans

Ingredients:

• 2 lb shredded hash browns
• 1 c. milk
• 1 can cream of chicken soup
• 1 c. sour cream
• 1 1/2 c. shredded cheddar cheese
• 1/4 c. melted shortning
• 1/4-1/2 c. minced onion (dry is best)

Instructions:

• Pour hash borwns in greased 9x13 pan!
• Mix the other ingredients together & pour over hash browns
• Mix together
• Sprinkle the top with crushed Corn Flakes or Wheaties
• Cover
• Bake at 350 degrees for 1 hour

Cherry Cobbler

Category: Other Desserts

Ingredients:

• 1 can (21 oz) cherry pie filling
• 1 cup original bisquick
• 1/4 cup milk
• 1 tbsp sugar
• 1 tbsp butter, softened

Instructions:

• Spread pie filling in 1 1/2 quart casserole. Place in cold oven.
• Heat oven to 400. Let heat for 10 minutes, remove from oven.
• Stir remaining ingredients until soft dough forms.
• Drop by 6 spoonfulls onto warm pie filling
• Bake 18-20 minutes

Chicken & Stuffing Casserole

Category: Chicken

Ingredients:

• 2 cups herb-seasoned stuffing mix, divided
• 2 tablespoons butter, melted
• 4 cups frozen mixed vegetables, thawed, well drained
• 2 cups shredded or cubed cooked chicken or turkey
• 4 cups low-sodium chicken broth
• 4 large eggs

Instructions:

• Preheat oven to 400F.
• Coat a 2-quart shallow baking dish with cooking spray.
• Mix 2 tablespoons stuffing mix with melted butter in small bowl; set aside.
• Combine remaining stuffing mix with vegetables and chicken in large bowl.
• Spread mixture in even layer in prepared baking dish.
• Beat broth and eggs until blended; pour over chicken and stuffing.
• Sprinkle with reserved stuffing mix.
• Bake until heated through, 25-30 minutes.

Comments:

• Prep Time: 10 minutes
• Baking Time: 25-30 minutes
• Serves 6

Chicken Ala King

Category: Chicken

Ingredients:

• 2 cans 13 oz Member's Mark Premium Chunk Chicken Breast in Water, drained
• 1 8 oz can Sliced Mushrooms, drained (save 1/4 cup of liquid)
• 1/2 cup chopped green pepper
• 1/2 cup chopped onion
• 1/2 cup butter
• 1/2 cup flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 cups Half and Half
• 1 3/4 cups chicken broth

Instructions:

• Cook butter, mushrooms, green peppers and onions for 5 minutes in medium sauce pan.
• Slowly add flour, cook until mixture is simmering.
• Remove from heat, stir in cream, broth and mushroom liquid.
• Heat to boiling, stirring constantly.
• Add drained chicken, heat through and serve over biscuits, noodles, or rice.

Chicken Alfredo

Category: Pasta

Ingredients:

• 6 ounces fettuccine
• 1 cup broccoli flowerets
• 2 tablespoons butter
• 1 pound skinless boneless chicken breast -- cubed
• 1 can cream of mushroom soup
• 1/2 cup milk
• 1/2 cup Parmesan cheese -- grated
• 1/4 teaspoon freshly ground pepper

Instructions:

• Prepare fettuccine according to package directions.
• Add broccoli for last 4-6 min minutes of cooking time. Drain.
• In skillet over medium high heat, heat butter.
• Add chicken and cook until browned, stirring often.
• Add soup milk, cheese, pepper and fettuccine mixture and cook through, stirring often.

Comments:

• Serves/Makes: 4

Chicken and Asparagus Casserole

Author: Amy Trutwin
Category: Hotdish and Casseroles

Ingredients:

• 2 whole broiler chicken breasts skinned and boned, cut into bit size pieces.
• 1 1/2 tsp accent
• 1/3 cup corn oil
• 1 can cream of chicken soup
• 1 tsp lemon juice
• 1 cup shredded cheddar cheese
• 1/4 tsp pepper
• 2 pkgs frozen asparagus, cooked
• 1/2 cup mayo
• 1/2 tsp curry powder

Instructions:

• Season chicken with accent and pepper.
• Saute in corn oil 6 minutes. Drain.
• Put chicken and asparagus in casserole.
• Combine soup, mayo, lemon juice and curry.
• Pour over chicken and asparagus.
• Cook in 350 oven for 30-45 minutes.

Chicken and Spinach Salad

Category: Salads

Ingredients:

• 5 frozen boneless skinless split breasts
• 1 (10 oz) bag fresh spinach
• 1 (8 oz) pkg fresh mushrooms, sliced
• 4-5 slices bacon, cooked and crumbled
• 3 tbsp crumbled feta cheese with tomato and basil
• 1/4 cup balsamic vinegar
• 2 tbsp canola oil
• 1 tbsp sugar
• 1/4 tsp salt
• pepper to taste

Instructions:

• Saute chicken on medium-high heat, cooking each side 5-6 minutes from frozen state, turning once. Chicken is done when meat is no longer pink and juices run clear.
• Cool chicken, and slice into thin, bite size strips.
• In large bowl combine spinach, mushrooms, bacon and chicken.
• In small bowl, combine vingegar, oil, sugar, salt and pepper. Whisk until ingredients are evenly combined.
• Pour over spinach mixture; toss until evently coated.
• Garnish with crumbled feta cheese.

Chicken Burritos

Category: Chicken

Ingredients:

• 1 can (12.5 oz) chicken breast, drained
• 1 cup uncooked instant rice
• 1 cup salsa
• 2 cups shredded monterey jack cheese
• 1 4 oz can chopped green chiles
• 4 10-inch flour tortillas

Instructions:

• Make rice according to directions
• Mix cooked rice, chicken, salsa, chiles and cheese
• Portion mixture into tortillas
• Tuck ends in and roll
• Grell in large skillet until cheese is melted

Chicken Cacciatore

Category: Chicken

Ingredients:

• 1 tablespoon olive oil
• 6 boneless, skinless chicken-breast halves (about 1 1/2 pounds), cubed
• 1 can (15 ounces) whole tomatoes, drained, chopped
• 2 cups sliced fresh mushrooms (about 6 ounces)
• 1 1/2 cups pasta sauce
• 1/2 cup coarsely chopped onion (1 medium)
• 1/2 cup coarsely chopped red bell pepper (1/2 medium)
• 1/2 cup coarsely chopped green bell pepper (1/2 medium)
• 6 cups cooked pasta

Instructions:

• Preheat oven to 375F.
• Lightly coat a 2 1/2-quart shallow baking dish with cooking spray.
• Heat oil in a large skillet over medium-high heat until hot.
• Add chicken; cook, stirring frequently, until browned on all sides, about 5 minutes.
• Combine tomatoes, mushrooms, pasta sauce, onion and red and green bell peppers in a large bowl; mix well.
• Stir in cooked chicken.
• Spread in prepared dish.
• Bake until mixture is bubbly, 35-40 minutes.
• Serve with pasta.

Comments:

• Prep Time: 25 minutes
• Baking Time: 35-40 minutes
• Makes 6 servings

Chicken Cordon Bleu

Category: Chicken

Ingredients:

• 4 boneless, skinless chicken-breast halves (about 5 ounces each)
• 4 thin slices cooked ham
• 4 teaspoons Dijon-style mustard
• 4 thin slices Swiss cheese
• 4 tablespoons butter

Instructions:

• Preheat the oven to 350F.
• Slice each chicken breast horizontally to form a pocket.
• Brush each ham slice with mustard and fold in half.
• Fold a cheese slice around each ham slice.
• Insert in pockets of chicken and secure with toothpicks.
• Melt butter in a large oven-proof skillet over medium-high heat.
• Cook chicken in butter until browned, about 4 minutes per side.
• Place skillet in oven.
• Bake chicken until an instant-read thermometer inserted in center of the meat registers 180F, 15 to 20 minutes.

Comments:

• Prep Time: 16 minutes
• Baking Time: 15 to 20 minutes
• Serves 4

Chicken Dijon

Category: Chicken

Ingredients:

• 4 skinless, boneless chicken breast halves
• 1 10 ¾ oz. Can Campbell’s 98 % fat free Cream of Celery Soup
• 2/3 cup water
• 1 tbsp Dijon style mustard
• 1/8 tsp pepper
• 4 cups hot cooked rice

Instructions:

• Spray skillet with vegetable cooking spray and heat over medium high heat 1 minute.
• Cook chicken 10 minutes or until browned.
• Set chicken aside.
• Add soup, water, mustard, and pepper.
• Heat to a boil.
• Return chicken to pan.
• Cover and cook over low heat 5 minutes or until chicken is done.
• Serve with rice.

Chicken Enchiladas

Category: Chicken

Ingredients:

• 2 cans (12.5 oz) Chicken Breast, drained
• 1 cup chili salsa
• 1 4 oz can chopped green chiles
• 2 1/2 cups heavy whipping cream
• 2 cups shredded monterey jack cheese
• 10 8-inch flour tortillas

Instructions:

• Combine salsa, chiles and chicken
• Place mixture in tortillas and roll.
• Place seam side down in 9 X 13 baking dish.
• Pour whipping cream over top.
• Bake for 45 minutes at 350 degrees.
• Sprinkle cheese on top with 10 minutes remaining.

Chicken Enchiladas

Category: Chicken

Ingredients:

• 1 can (10 ounces) cream of chicken soup
• 1 cup milk
• 1 cup low-fat sour cream
• 2 cups chopped cooked chicken
• 1 can (4 ounces) chopped green chiles
• 1/2 cup chopped onion
• 12 corn tortillas
• 1 tablespoon vegetable oil
• 3 cups shredded Monterey Jack cheese, divided
• 3 cups shredded lettuce
• 1/4 cup sliced black olives
• 1/2 cup finely chopped seeded tomatoes

Instructions:

• Preheat oven to 350F.
• Combine soup, milk and sour cream in a large bowl; stir until well mixed.
• Stir in chicken, green chiles and onion.
• Spread 3/4 cup mixture over bottom of a 13- x 9-inch baking dish.
• Brush each tortilla with oil and wrap in plastic wrap.
• Microwave on MEDIUM for 2 1/2 minutes to soften tortillas.
• Spoon a small amount of chicken mixture onto each tortilla, reserving 1/4 cup; divide cheese evenly among tortillas, reserving 1/4 cup.
• Roll up tortillas to enclose filling.
• Arrange enchiladas in prepared baking dish.
• Spoon remaining chicken mixture and cheese on top.
• Bake for 25 minutes.
• Top with lettuce, olives and tomatoes; serve.

Comments:

• Prep Time: 30 minutes
• Baking Time: 25 minutes
• Makes 6 servings

Chicken Fingers with Honey Mustard

Category: Chicken

Ingredients:

• 4 skinless, boneless chicken breasts
• 1 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 3/4 cup milk
• 1 cup vegetable oil for frying
• 1/2 cup honey
• 1/4 cup Dijon mustard

Instructions:

• Cut chicken into bite-size strips.
• For honey mustard sauce, blend honey and mustard in a small bowl; set aside.
• Mix flour, salt and pepper in shallow bowl. Dip chicken in milk. Roll in flour mixture to coat well. Place chicken on waxed paper.
• Pour 1/4 inch of oil into a large heavy skillet.
• Heat over medium-high heat to 350 or until a cube of white bread dropped in oil browns evenly in 1 minute.
• Divide chicken into batches. Place chicken in an even layer in hot oil.
• Fry, turning once, for about 3 minutes on each side or until golden brown and crisp.
• Drain on paper towels, serve with sauce.

Chicken Noodle Soup with Vegetables

Category: Soups and Stews

Ingredients:

• 2 cans 13 oz Member's Mark Chunk Chicken Breast, drained
• 1 cups medium egg noodles
• 16 oz frozen broccoli and cauliflower mix
• 1/4 tsp dried basil
• 1/8 tsp black pepper
• 1 chicken boullion cube
• 1 1/2 cups water

Instructions:

• In a medium skillet, mix water, basil, black pepper, boullion and vegetables
• Bring to a boil
• Add chicken and reduce heat to medium.
• Cover and cook for 5 minutes
• Stir in noodles.
• Cover and cook 5 minutes, stirring frequently

Chicken Quesadillas

Category: Chinese and Mexican

Ingredients:

• 1 can 13 oz. Member's Mark Chicken Breast, drained
• 1 can diced tomatoes and green chilies, drained
• 8 oz shredded 4-cheese Mexican cheese
• 6 8-inch flour tortillas

Instructions:

• Place chicken in medium mixing bowl and flake
• Add diced tomatoes and green chilies to chicken
• Mix in shredded cheese
• In a large skillet over medium low heat, place one tortilla, spread 1/2 cup of the chicken blend on top and cover with a second tortilla
• Heat until cheese is melted, turning once.

Chicken Salad Sprials

Category: Snacks, Apetizers and Dip

Ingredients:

• 1 (7-ounce) jar roasted red bell peppers
• 2 cups chopped cooked chicken
• 1 (8-ounce) package cream cheese, softened
• 1 (0.4-ounce) envelope Ranch-style buttermilk dressing mix
• 1/4 cup chopped ripe olives
• 1/2 small onion, diced
• 1 (4.5-ounce) can chopped green chiles, drained
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon pepper
• 1/4 cup pine nuts (optional)
• 8 (6-inch) flour tortillas
• Garnish: fresh cilantro

Instructions:

• Drain roasted peppers well, pressing between layers of paper towels; chop.
• Stir together roasted peppers, chicken, and next 7 ingredients.
• Cover and chill at least 2 hours.
• Stir pine nuts, if desired, into chicken mixture.
• Spoon evenly over tortillas, and roll up.
• Cut each roll into 5 slices, securing with wooden picks,if necessary.
• Garnish, if desired.

Chicken Tortilla Soup

Author: Barb Moll
Category: Soups and Stews

Ingredients:

• ½ cup water
• 1 medium onion, chopped
• 2 tsp minced garlic
• 2 tbsp oil
• 15 oz. Can crushed tomatoes
• 4 cups chicken broth
• 1 tsp lemon pepper
• 2 tsp worchestire sauce
• 1 tsp chili powder
• 1 tsp ground cumin
• ½ tsp Tabasco sauce
• 4 tbsp flour
• 1 lb. Package boneless chicken breasts (uncooked)
• flour tortillas

Instructions:

• Make tortilla strips, place on greased cookie sheet and bake at 350.
• Put oil, onion, garlic in pan, sauté for 10 minutes.
• Add tomatoes, broth, lemon pepper, worchestire, chili powder, cumin, and Tabasco.
• Simmer until almost boiling.
• In small bowl, put flour and water and mix well. Whisk into soup.
• Put chicken in chopped up, but uncooked.
• Cook until chicken is done.
• Add tortilla strips.

Chicken Waldorf Salad

Category: Salads

Ingredients:

• 2 fully cooked boneless skinless chicken breasts
• 3 medium tart apples, cored and cut into chunks
• 1/2 cup chopped celery
• 1/2 cup mayonnaise
• 1/2 cup low fat sour cream
• 2 tbsp honey
• 1 tbsp lemon juice
• 1/2 tsp ground nutmeg
• 1/2 head lettuce, torn

Instructions:

• Cut chicken into bite-size cubes.
• In large bowl, combine chicken, apples and celery.
• In small bowl, combine mayonnaise, sour cream, honey, lemon juice and nutmeg.
• Pour over chicken mixture. Toss gently to mix well.
• Sever individual salads over lettuce.

Comments:

• Optionally can add 1/2 cup grape halves and/or 1/4 cup toasted walnuts.

Chicken Wild Rice Soup

Category: Soups and Stews

Ingredients:

• 3 cups of cooked wild rice
• 1 tbsp minced onions
• 4 cups chicken broth
• 2 cups diced chicken
• 1 cup shredded carrots
• 3 tbsp almonds
• 6 tbsp butter or marg.
• 12 oz can of evaporated milk
• 1 cup flour
• 2 tbsp Worcestershire sauce
• fresh herbs (parsley or basil) for garnish

Instructions:

• Melt butter in saucepan and saute onions and carrots.
• Blend in flour.
• Gradually stir in broth.
• Constantly stire and bring to boil for one minute.
• Stir in wild rice, chicken and almonds.
• Blend in evaporated milk, Worcestershire sauce and herbs.
• Simmer for 5 minutes then serve.

Comments:

• Serves 6-8
• I added in some chopped celery with onions/carrots
• Pretty thick, might want to add a little extra broth
• Try cooking in crock pot for 6-8 hours
• Garnish with parsley or chives.

Rating: 9 (1 = poor, 10 = great)

Chive Garlic Bread

Category: Breads

Ingredients:

• 1/4 cup butter or margarine, softened
• 1/4 cup grated Parmesan cheese
• 2 tablespoons snipped chives
• 1 garlic clove, minced
• 1 loaf (1 pound) French bread, cut into 1-inch slices

Instructions:

• In a bowl, combine the butter, Parmesan cheese, chives and garlic.
• Spread on one side of each slice of bread; wrap in a large piece of heavy-duty foil.
• Seal the edges.
• Place on a baking sheet.
• Bake at 350° for 25-30 minutes or until heated through.

Chocolate Banana Parfait

Category: Other Desserts

Ingredients:

• 2 cups cold milk
• 1 pkg (4-serving size) Jell-O Chocolate flavor pudding mix
• 2 medium bananas, sliced
• 1/2 cup thawed cool-whip
• 1 tbsp chopped walnuts (optional)

Instructions:

• Pour milk into medium bowl.
• Add pudding mix, beat with wire whisk 2 minutes.
• Spoon 1/2 of the pudding evenly into 4 dessert glasses.
• Layer with banana slices, whipped topping and remaining putting.
• Sprinkle with walnuts.

Chocolate Bark Candy

Category: Other Desserts

Ingredients:

• 2 cups (12 ounces) milk chocolate chips
• 1/2 cup (3 ounces) white chocolate chips
• 1/3 cups unblanched almonds, coarsely chopped (optional)

Instructions:

• Line a baking sheet with waxed paper. In top of a double boiler set over barely simmering water, melt milk chocolate chips; stir until smooth. Remove pan from above the water.
• In top of a second double boiler set over barely simmering water, melt white chocolate chips; stir until smooth. Remove pan from above the water.
• Pour milk chocolate onto prepared baking sheet; spread to 1/4-inch thickness. Making lines parallel to 1 edge of pan, drizzle white chocolate over milk chocolate. Using a small spatula or knife, draw tip through both chocolates to create a marbled effect.
• If using almonds, sprinkle evenly over warm chocolate; press lightly onto surface. Refrigerate until hard, 1 hour. Break or cut hardened chocolate into pieces. Refrigerate in an airtight container.

Comments:

• Prep Time: 15 minutes
• Chilling Time: 1 hour
• Makes 1 pound
• For a sweet switch, press 1/3 cup sweetened coconut onto the marbled
• chocolate before or instead of adding nuts.

Chocolate Chip Banana Bread

Category: Breads

Ingredients:

• 1 1/3 cups mashed ripe bananas (2 large bananas)
• 3/4 cup sugar
• 1/4 cup milk
• 3 tbsp vegetable oil
• 1/2 tsp vanilla
• 3 eggs
• 2 2/3 cups original bisquick
• 1/2 cup semisweet chocolate chips

Instructions:

• Heat oven to 350
• Grease bottom of 9 X 5 X 3 loaf pan.
• Combine bananas, sugar, milk, oil, vanilla and eggs.
• Stir in bisquick and chocolate chips; pour into pan.
• Bake 50-60 minutes or until toothpick comes out clean.
• Cool 10 minutes; remove from pan.

Chocolate Chip Biscotti

Category: Other Desserts

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup semi-sweet chocolate mini-morsels
• 1/3 cup sugar
• 3/4 tsp baking powder
• 1 tbsp water
• 1 tsp vanilla extract
• 1 egg
• 1 egg white
• vegetable cooking spray

Instructions:

• Combine first 4 ingredients in a large bowl.
• Combine water and next 3 ingredients; add to flour mixture, stirring until well-blended (dough will be dry).
• Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times.
• Shape dough into a 16-inch long roll.
• Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.
• Bake at 350 degrees for 25 minutes.
• Remove roll from baking sheet to a wire rack, and let cool 10 minutes.
• Cut roll diagonally into 24 (1/2 inch) slices, and place, cut sides down, on baking sheet..
• Reduce oven temperature to 325 degrees, and bake 10 minutes.
• Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool).
• Remove from baking sheet; let cool completely on wire rack.

Comments:

• Yields 2 dozen.
• Cassie made this for Thanksgiving 2002, excellent. She doubles the recipe and adds one cup almonds and one cup pistaccio nuts.

Chocolate Chip Cupcakes

Category: Other Desserts

Ingredients:

• For Cupcakes:
• 2 squares (2 ounces) unsweetened chocolate
• 1 cup plus 1 tablespoon flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup (1 stick) butter, softened
• 2 eggs
• 2/3 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup mini semisweet chocolate chips
• For Frosting:
• 1 1/2 cups confectioners' sugar
• 2 tablespoons cocoa powder
• 2 1/2 tablespoons milk
• 2 tablespoons butter, softened
• 1/4 cup each mini semisweet and nonpareil chocolate chips

Instructions:

• For cupcakes, preheat oven to 325F.
• Line 24 standard-size muffin pan cups with paper liners.
• In top of double boiler set over simmering water, melt chocolate; remove top of pan and set aside to cool.
• In small bowl, mix 1 cup flour, baking soda and salt.
• In large bowl, with mixer on medium speed, beat sugar and butter until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Alternately beat flour mixture and buttermilk into sugar mixture.
• Stir in melted chocolate and vanilla extract.
• In a small bowl, toss chocolate chips with remaining 1 tablespoon flour; stir into batter.
• Spoon batter into muffin cups.
• Bake 20 minutes or until tops are firm.
• Transfer pans to wire racks to cool.
• Remove from pans.
• For frosting, in a small bowl, mix confectioners' sugar and cocoa powder; blend in milk and butter until smooth.
• Spread frosting over cupcakes then sprinkle with chocolate chips.

Comments:

• Prep Time: 20 minutes
• Baking Time: 20 minutes
• Makes 24 cupcakes

Chocolate Chip Date Cake

Author: Teresa Erkens (Victoria Blommer actually)
Category: Cakes

Ingredients:

• 1 c dates
• 1 c hot water
• 1 tsp baking soda
• 1 c sugar
• 1 c shortening
• 2 eggs
• 1 tsp vanilla
• 1 3/4 c flour
• 2 rounded tbsp cocoa
• 1 small bag chocolate chips
• 1/2 c chopped nuts (walnuts prefered)

Instructions:

• Cut up dates and add hot water and baking soda and let cool.
• Cream together sugar, shortening, eggs and vanilla.
• Mix together flour and cocoa.
• Alternate the cooled date mixture with the creamed ingredients with the dry ingredients.
• Pour into a greased and floured pan.
• Put chocolate chips and nuts on top.
• Bake at 350 for 30 minutes

Chocolate Chip Honey Bars

Category: Bars and Brownies

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 envelope Rapid Rise yeast
• 1/2 tsp salt
• 1/4 cup water
• 1/4 cup evaporated milk
• 1/2 cup butter or margarine
• 2 tbsp honey
• 1 egg yolk
• 1 cup mini semi-sweet chocolate morsels
• 1/2 cup sugar

Instructions:

• In a large bowl, combine 1/2 cup of flour, undissolved yeast, and salt.
• Heat water, milk, butter and honey until very warm (120-130 F).
• Gradually add to dry ingredients.
• Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
• Add egg yolk and 1/2 cup flour; beat 2 minutes at high speed.
• Stir in remaining flour to make a stiff batter.
• Cover tightly with plastic wrap; refrigerate 2 hours.
• Remove dough from refigerator. Combine chocolate morsels and 1/2 cup sugar.
• Roll dough to 8X8 inch square using 1/4 cup of sugar mixture (instead of flour) on surface.
• Sprinkle with 1/4 cup sugar mixture; fold ends over center (like folding a letter).
• Repeat rolling, sprinkling, and folding procedure twice more using remaining sugar mixtrue.
• Roll to 8X8 inch square; pat in 8X8 inch square baking pan lined with parchment or wax paper.
• Bake at 375 for 25-30 minutes or until done.
• Remove from pan; cool on wire rack. Cut into bars to serve.

Chocolate Chip Ice Cream Pie

Category: Pies

Ingredients:

• 1/2 cup chocolate syrup
• 1/3 cup semisweet chocolate chips
• 2 cups crisp rice cereal
• 1/4 cup sour cream
• 1 quart chocolate chip ice cream, softened

Instructions:

• Coat bottom and sides of an 8-inch pie plate lightly with butter.
• Combine chocolate syrup and chocolate chips in a small microwave-safe bowl.
• Microwave on HIGH (100 percent power) until hot, about 45 seconds.
• Stir until smooth.
• Reserve 1/4 cup of the chocolate mixture.
• Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal.
• Press mixture over bottom and up side of prepared pie plate.
• Freeze until firm, about 15 minutes.
• Combine reserved chocolate mixture and the sour cream in a small bowl and mix well.
• Spread half the ice cream in the prepared pie plate.
• Drizzle with half the sour cream mixture.
• Top with remaining ice cream and drizzle with remaining sour cream mixture. Freeze pie, covered, until firm, about 1 hour.

Comments:

• Prep Time: 30 minutes plus freezing
• Cooking Time: None
• Serves 6 to 8

Chocolate Chip Oatmeal Cookies

Author: Dorothy Schneider
Category: Cookies

Ingredients:

• ½ cup shortening
• ½ cup brown sugar
• ½ cup white sugar
• 1 egg
• 1 tbsp water
• ½ tsp baking soda
• ½ tsp vanilla
• 1 cup flour
• ½ cup quick oatmeal
• 1 cup chocolate chips

Instructions:

• Cream shortening and sugar.
• Add egg, baking soda, and vanilla.
• Mix in water, flour, and oatmeal.
• Stir in chocolate chips by hand.
• Drop by spoonful on baking sheet.
• Bake at 350 for 8-10 minutes.

Chocolate Chunk Cookies

Category: Cookies

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon baking soda
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 2 1/4 cups all-purpose flour
• 3 semisweet chocolate bars (4 ounces each), coarsely diced
• 1 cup unsalted mixed nuts (without peanuts), coarsely chopped

Instructions:

• Preheat oven to 375F.
• Lightly grease 2 large baking sheets; set aside.
• In a mixing bowl, cream butter and sugars with an electric mixer until fluffy.
• Add eggs, baking soda, vanilla and salt; beat until combined.
• Beat in flour on low speed until blended.
• Stir in chocolate and nuts.
• Drop dough by rounded tablespoonfuls onto prepared baking sheets.
• Bake cookies until golden, 10-12 minutes.
• Let cookies cool on baking sheets for 1 minute.
• Transfer cookies to wire racks to cool completely.

Comments:

• Prep Time: 30 minutes
• Baking Time: 10 minutes per batch
• Makes 3 1/2 dozen cookies

Chocolate Cluster Cookies

Category: Cookies

Ingredients:

• 1 pkg (18 oz) refrigerated sugar cookie dough, softened
• 1/3 cup creamy peanut butter
• 1/3 cup nuts, chopped (optional)
• 1/2 cup simi-sweet chocolate chips
• 1/2 cup rolled oats, uncooked
• 1/2 cup plain candy-coated chocolate pieces (2 1.69 oz pkgs)

Instructions:

• Preheat oven to 375.
• Unwrap cookie dough; place in bowl.
• Add peanut butter to cookie dough, mixing well.
• Add nuts and remaining ingredients to dough; mix well.
• Drop dough 1 inch apart onto large round stone or baking sheet.
• Bake 16-18 minutes or until cookies are light golden brown.
• Cool 1 minute, remove to rack.

Comments:

• Yiels about 2 dozen 2-inch cookies.

Chocolate Creme Oreo Cheesecake

Category: Cakes

Ingredients:

• 1 cup crushed chocolate creme Oreo sandwich cookies (about 13 cookies)
• 4 pkg (8 oz) creame cheese, softened
• 1 cup sugar
• 1 tsp vanilla
• 1 pkg (8 oz) semi-sweet chocolate chips, melted and slightly cooled
• 4 eggs
• 20 chocolate creme Oreo sandwich cookies, quartered

Instructions:

• Press cookie crumbs onto bottom of 9-inch springform pan to make crust.
• Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
• Blend in melted chocolate. Add eggs, mixing on low speed just until blended.
• Gently stir in 1 1/2 cups of the quartered cookies.
• Pour over crust. Sprinkle with remaining quartered cookies.
• Bake at 325 for 1 hour and minutes or until center is almost set if using a silver springform pan. (bake at 300 if using dark nonstick springform pan)
• Refrigerate overnight.

Comments:

• Can garnish with thawed cool whip, rasberries and mint leaves.

Chocolate Decadance Ice Cream Pie

Category: Other Desserts

Ingredients:

• For crust
• 1 1/2 cups finely ground or crushed chocolate wafer cookies (about 7 ounces)
• 6 tablespoons (3/4 stick) unsalted butter, melted
• For bittersweet chocolate sauce
• 3/4 cup whipping cream
• 2 tablespoons (1/4 stick) unsalted butter
• 2 tablespoons light corn syrup
• 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1 teaspoon vanilla extract
• 2 pints chocolate-chocolate chip ice cream
• 1 pint chocolate fudge brownie ice cream
• 1 pint cookies-and-cream ice cream
• 2 ounces good-quality white chocolate (such as Lindt or Baker’s), chopped

Instructions:

• Make crust:
• Preheat oven to 325°F.
• Butter 9-inch-diameter metal pie pan or glass pie dish.
• Mix cookie crumbs and melted butter in bowl until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of prepared pan.
• Bake until crust is set, about 10 minutes.
• Cool completely.
• Make bittersweet chocolate sauce:
• Combine cream, butter, and corn syrup in medium saucepan.
• Bring to simmer.
• Remove from heat.
• Add bittersweet chocolate; let stand 1 minute.
• Whisk until melted and smooth.
• Stir in vanilla.
• Let stand at room temperature until cool and slightly thickened, about 20 minutes.
• Place alternate scoops of chocolate-chocolate chip ice cream, chocolate fudge brownie ice cream, and cookies-and-cream ice cream in single layer in cooled crust.
• Drizzle 1/2 cup chocolate sauce over ice cream.
• Freeze pie until sauce sets, about 10 minutes.
• Top pie with scoops of remaining ice cream, alternating flavors and mounding in center.
• Drizzle 1/3 cup sauce over.
• Freeze pie until firm, at least 2 hours.
• (Can be prepared 5 days ahead.)
• Cover tightly and keep frozen.
• Cover and refrigerate remaining chocolate sauce.)
• Stir white chocolate in top of double boiler set over barely simmering water just until melted and smooth.
• Using small spoon, drizzle white chocolate in thin lines over ice cream pie. Freeze until white chocolate is firm, about 10 minutes.
• Stir bittersweet chocolate sauce over low heat just until warm.
• Serve pie with warm chocolate sauce.

Chocolate Eclair Dessert

Author: Amy Trutwin
Category: Bars and Brownies

Ingredients:

• 1 cup water
• 1 stick margarine
• 1 cup flour
• 4 eggs
• 1 large pkg. buter pecan instant pudding
• 2 2/3 cup milk
• 1 (8 oz.) pkg. cream cheese
• 8 oz. Cool Whip
• Chocolate and/or caramel syrup

Instructions:

• Boil water and margarine.
• Remove from heat and add flour.
• Stir to form a ball.
• Add eggs, 1 at a time. Batter will be stiff.
• Spead onto a greased 9x13 inch pan.
• Bake at 375 degrees for 35 minutes. The crust will be lumpy and look like pan is overful.
• Cool crust.
• Mix the pudding, milk and cream cheese. Put on crust.
• Top with Cool Whip and drissle wiht syrup(s).

Comments:

• When adding the eggs, stir mixture until entire egg is encorporated into the batter before adding next egg.
• Amy uses two packages of cream cheese.
• Best made with "white chocolate" instant pudding mix.

Chocolate Oatmeal Muffins

Category: Other Desserts

Ingredients:

• 1 1/4 cups quick-cooking oats
• 1 1/4 cups milk
• 1 large egg
• 1/2 cup firmly packed light brown sugar
• 1/2 cup vegetable oil
• 3/4 cup semisweet chocolate chips
• 1/2 cup chopped pecans
• 1 1/4 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt

Instructions:

• Preheat oven to 400F.
• Grease 12 muffin cups.
• Combine oats and milk in a large bowl and mix well.
• Beat egg in a medium bowl.
• Add brown sugar and vegetable oil and mix well.
• Stir in chocolate chips and pecans.
• Add to oat mixture and mix well.
• Combine flour, baking powder and salt in a large bowl and mix well.
• Add oat mixture to flour mixture and stir just until moistened.
• Fill prepared muffin cups two-thirds full with batter.
• Bake until golden, about 20 minutes.

Comments:

• Prep Time: 10 minutes
• Baking Time: 20 minutes
• Makes 12 muffins

Chocolate Raspberry Cheesecake

Category: Cakes

Ingredients:

• 1 Ready Crust chocolate pie crust (6 oz)
• 2 pkg (3 oz each) cream cheese, softened (nuke on HIGH 15-20 seconds)
• 1 can (14 oz) sweetened condensed milk (NOT evaporated milk)
• 1 egg
• 3 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup fresh or frozen raspberries
• 2 (1 oz each) squares semi-sweet baking chocolate
• 1/4 cup whipping cream

Instructions:

• Preheat oven to 350.
• With mixer, beat cream cheese until fluffy; gradually beat in sweetened condensed milk until smooth.
• Add egg, lemon juice and vanilla; mix well
• Arrange raspberries on bottom of crust.
• Slowly pour cheese mixture over fruit.
• Bake 30-35 minutes or until center is almost set. Cool.
• Make chocolate glaze by heating baking chocolate and whipping cream over low heat. Cooking and stirring until thickented and smooth.
• Top cheesecake with glaze; chill. Garnish as desired.

Chocolate Truffle Cake

Category: Cakes

Ingredients:

• For the Truffles:
• 4 ounces bittersweet or semisweet chocolate, cut into small pieces
• 3 tablespoons, heavy cream
• 1 tablespoon unsalted butter
• 2 tablespoons flavoring of your choice (orange, almond, or raspberry liqueur, etc.)
• 8 fresh perfect raspberries, optional
• For the Chocolate Cake:
• 5 ounces bittersweet chocolate, cut into small pieces
• 5 ounces unsalted butter, cut into small pieces
• 3 eggs, at room temperature
• 3 egg yolks, at room temperature
• 1/2 cup sugar
• 5 tablespoons plus 1 teaspoon all-purpose flour
• Whipped Cream, optional
• Ice Cream, optional

Instructions:

• For the truffles:
• Combine the chocolate, cream and butter in a small heatproof bowl set over simmering water and let melt.
• When almost melted, remove from heat and stir the mixture until smooth.
• Stir in your flavoring of choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
• Line a baking tray with waxed or parchment paper.
• Scrape the chocolate mixture into a pastry bag fitted with a #3 plain tip.
• Pipe 8 (1-inch) mounds onto the prepared tray.
• Place 1 raspberry in the center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely.
• Refrigerate until firm, about 15 minutes.
• For the cake:
• Position the rack in the center of the oven and preheat the oven to 350 degrees F.
• Butter or coat with vegetable spray, 8 oversize muffin cups (4-inches wide and 2-inches deep) or 1 1/4-cup custard cups.
• Line bottoms with rounds of waxed paper.
• In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter, cool slightly.
• Meanwhile in the bowl of an electric mixer with a paddle or beaters, beat the eggs, egg yolks and sugar on high speed until tripled in volume, about 5 minutes.
• Scrape in the chocolate mixture and, on low speed, beat until just combined. Remove the bowl from the mixer and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups, top with 1 truffle, and cover with the remaining batter.
• Arrange the cups on a baking tray and bake until the edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes.
• Let stand 10 minutes.
• Invert onto individual dessert plates and carefully peel off the paper.
• Serve warm.
• Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries.
• Serve immediately.

Comments:

• Yield: 8 servings
• Prep Time: 1 hour 45 minutes
• Cook Time: 10 minutes

Chocolate Truffle Tart

Category: Other Desserts

Ingredients:

• 2/3 cup all-purpose flour
• 1/2 cup powdered sugar
• 1/2 cup ground walnuts
• 6 tbsp butter or margarine, softened
• 1/3/ cup baking cocoa
• 1 1/4 cup heavy whipping cream
• 1/4 cup granulated sugar
• 2 cups (12 oz pkg) semi-sweet chocolate morsels
• 2 tbsp seedless raspberry jam
• Sweetened whipped cream (optional)
• Fresh rasberries (optional)

Instructions:

• For crust, preheat oven to 350.
• Beat flour, powdered sugar, nuts, butter and cocoa in large mixer bowl until soft dough forms.
• Press dough onto bottom and up side of ungreased 9 to 9.5 inch fluted tart pan with removable bottom.
• Bake for 12 - 14 minutes or until puffed. Cool completely in pan on wire rack.
• For filling, bring cream and sugar in medium saucepan just to a boil, stirring occasionally.
• Remove from heat. Stir in morsels and jam; let stand for 5 minutes.
• Whish until smooth. Transfer to small mixer bowl.
• Cover; refrigerate for 45-60 minutes or until mixture is cooled and slightly thickened.
• Beat for 20-30 seconds or just until color lightens slightly.
• Spoon into crust. Refrigerate until firm.
• Remove side of pan; garnish with whipped cream and raspberries.

Comments:

• Note: may be made in 9-inch pie plate.

Chocolatey Raspberry Crumb Bars

Category: Bars and Brownies

Ingredients:

• 1 cup (2 sticks) butter or margarine, softened
• 2 cups all-purpose flour
• 1/2 cup packed light brown sugar
• 1/4 tsp salt
• 2 cups (12 oz pkg) semi-sweet chocolate morsels, divided
• 1 1/4 cups (14 oz) sweetened condensed milk
• 1/3 cup seedless raspberry jam
• 1/2 cup chopped nuts (optional)

Instructions:

• Preheat oven to 350. Grease 9 X 13 pan.
• Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly.
• With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.
• Bake for 10-12 minutes or until edges are golden brown.
• Combine 1 cup morsels and sweetened condensed milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Spread over hot crust.
• Stir nuts into reserved crumb mixture; sprinkle over chocolate filling.
• Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining morsels.
• Bake for 25-30 minutes or until center is set. Cool in pan on wire rack.

Chunky Irish Potato Soup

Category: Potatoes, Rice and Beans

Ingredients:

• 3 medium red potatoes, peeled and cut into 1-inch cubes
• 3 tablespoons butter
• 1 small onion, finely chopped
• 3 tablespoons all-purpose flour
• Crushed red pepper flakes
• Ground black pepper
• 3 cups milk
• 1/2 teaspoon sugar
• 1 cup shredded Cheddar cheese
• 1 cup cubed cooked ham

Instructions:

• Bring 2 cups water to a boil in a large saucepan.
• Add the potatoes and cook until tender. Drain, reserving liquid.
• Set aside the potatoes.
• Measure 1 cup cooking liquid, adding water, if necessary; set aside.
• Melt the butter in a saucepan over medium heat.
• Add the onion and cook, stirring frequently, until translucent and tender but not browned.
• Add the flour and season with red pepper flakes and black pepper to taste.
• Cook, stirring, 3 to 4 minutes.
• Gradually add the potatoes, reserved 1 cup cooking liquid, milk and sugar to the onion mixture; stir well.
• Add the cheese and ham.
• Simmer over low heat 30 minutes, stirring frequently.
• Store any leftovers, covered, in the refrigerator.

Comments:

• Prep Time: 20 minutes
• Cooking Time: 45 minutes
• Serves 6 to 8

Cinnamon Apple Coffee Cake

Category: Cakes

Ingredients:

• 1 1/4 cups sugar, divided
• 3/4 cup (1 1/2 sticks) butter, softened
• 1/2 cup sour cream
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups chopped, peeled apples (about 2 medium)
• 1 teaspoon cinnamon

Instructions:

• Preheat oven to 350F.
• Coat a 9-inch springform pan with cooking spray.
• Combine 1 cup sugar and butter in a large bowl.
• Beat with an electric mixer on high speed until light and fluffy.
• Add sour cream and eggs; beat until blended.
• Mix flour, baking powder, baking soda and salt in a small bowl.
• Add to butter mixture; beat until blended.
• Stir in apples.
• Spread batter in prepared pan.
• Combine remaining sugar and cinnamon in a small bowl.
• Sprinkle over batter in pan.
• Bake coffee cake until toothpick inserted in center comes out clean, 55-65 minutes.
• Cool in pan on a wire rack 10 minutes.
• Remove side of pan.
• Serve warm or cool.

Comments:

• Prep Time: 20 minutes
• Baking Time: 55-65 minutes
• Makes 8 servings

Cinnamon Apple Dumplings

Category: Other Desserts

Ingredients:

• 1 1/4 cups sugar
• 1 cup water
• 2 tablespoons butter
• 1 tablespoon cinnamon
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2/3 cup vegetable shortening
• 1/2 cup milk
• 4 medium tart apples (such as Granny Smith), peeled, cored

Instructions:

• Preheat oven to 375F.
• Grease a 2-quart shallow baking dish.
• Combine 1 cup sugar, water and butter in a small saucepan.
• Bring to a boil over medium-high heat; boil 1 minute.
• Remove syrup from heat: set aside.
• Mix remaining sugar and cinnamon in a small bowl; set aside.
• Combine flour, baking powder and salt in a medium bowl; mix well.
• Cut in shortening with a pastry blender until coarse crumbs form.
• Add milk; stir until a soft dough forms.
• Roll dough on a lightly floured surface to a 16-inch square.
• Cut dough into 4 squares.
• Place one apple in center of each dough square.
• Sprinkle apples with sugar-cinnamon mixture.
• Moisten edges of squares.
• Bring corners of dough squares up to tops of apples; press edges to seal.
• Place in prepared dish.
• Pour reserved syrup over dumplings.
• Bake, basting with syrup once, until apples are tender when pierced with tip of a knife, 35-40 minutes.
• Serve warm with syrup.

Comments:

• Prep Time: 30 minutes
• Baking Time: 35-40 minutes
• Makes 4 dumplings

Cinnamon Bread Pudding

Category: Other Desserts

Ingredients:

• 2 cups skim milk
• 4 tbsp margarine, cut into pieces
• 1 egg
• 2 egg whites
• 5 tsp Equal for Recipes of 16 packets Equal sweetener or 2/3 cup Equal Spoonful
• 1 1/2 tsp ground cinnamon
• 1/8 tsp gound cloves
• 3 dashes ground mace (optional)
• 1/4 tsp salt
• 4 cups cubed, day-old French or Italian bread (3/4 inch)

Instructions:

• Preheat oven to 350.
• Heat milk and margarine to simmering in medium saucepan, remove from heat and stir until margarine is melted. Cool 10 minutes.
• Beat egg and egg whites in large bowl until foamy; mix in Equal, spices, and salt.
• Mix milk mixture into egg mixture, mix in bread.
• Spoon mixture into ungreased 1 1/2 quart casserole.
• Place casserole in roasting pan on oven rack; add 1 inch hot water.
• Bake, uncovered, until pudding is set and sharp knife inserted halfway between center and edge comes out clean (40-45 minutes)

Citrus Cooler

Author: From Jan Wentland
Category: Beverages

Ingredients:

• 2 cans frozen orange juice
• 2 cans frozen lime juice
• 2 cans frozen lemonade
• 9 cans water
• 1-2 cans brandy

Instructions:

• Mix frozen juices and water.
• Add brandy.
• Freeze.

Comments:

• Can be stored for 2 months
• To serve, scoop frozen mixture into glasses (1/2 full) and add 7-Up

Clam or Corn Chowder

Category: Soups and Stews

Ingredients:

• 2 tbsp butter, margarine, or oil
• 1/4 cup chopped onion
• 1 cup sliced celery
• 2 cups cooked or frozen diced potatoes
• 1 bay leaf
• 3/4 tsp salt
• 1/4 tsp seasoned pepper
• 1/8 tsp coriander
• 2 cans (6.5 oz each) minced clams, drained, reserving liquid (or 1 12 oz can whole kernel corn, drained, reserving liquid)
• 3 cups milk
• 1/2 cup all-purpose flour
• oyster soup crackers

Instructions:

• In large saucepan, melt butter.
• Saute onion and celery for two minutes.
• Add potatoes, bay leaf, salt, pepper, coriander and reserved clam (or corn) liquid.
• Cook over medium heat until mixture comes to a boil, stirring occasionally.
• Reduce heat; cover and simmer three minutes.
• In medium bowl, combine milk and flour. Stir in vegetables.
• Cook over medium heat or until thickened, stirring frequently.
• Stir in clams (or corn); heat thoroughly, uncovered.
• Spoon into bowls and top with oyster crackers

Comments:

• Makes 6 cups

Classic Chicken Caesar Salad

Category: Salads

Ingredients:

• 2 fully cooked boneless skinless chicken breasts
• 1/2 cup Caesar salad dressing
• 8 cups torn Romaine lettuce
• 1/2 cup thin red onion slices, cut in half
• 2 tomatoes, each cut into 12 wedges
• 1 tbsp freshly grated Parmesan cheese
• 1/2 cup seasoned croutons

Instructions:

• Cut chicken meat in bite-size pieces.
• Place in medium glass bolw. Pour dressing over chicken; toss to coat. Set aside.
• Dived lettuce amoung four salad plates. Top with equal amounts of chicken, onion slices and tomato wedges.
• Sprinkle with Parmesan cheese and croutons.

Classic Creamy Cheesecake

Category: Bars and Brownies

Ingredients:

• 1 cup graham cracker crumbs
• 3 tbsp sugar
• ½ tsp cinnamon
• 3 tbsp butter or margarine, melted
• 4 8 oz packages Crystal Farms Fat Free Cream Cheese, softened
• 1 cup sugar
• 2 tsp lemon juice
• 1 tsp vanilla
• ½ tsp almond flavoring
• 1 8 oz. Carton Better’n Eggs (or 4 eggs)
• Sliced fresh strawberries (topping)
• Strawberry glaze or canned fruit pie filling (topping)

Instructions:

• Preheat oven to 300.
• Spray 9-inch springform pan with nonstick cooking spray.
• In medium bowl, combine crumbs, sugar, cinnamon, and butter. Blend well.
• Press firmly on bottom of prepared springform pan.
• In large mixing bowl, beat cream cheese at low speed just until smooth, about 30 seconds. Scrape bowl.
• Add sugar, beat at low speed just until blended, about 30 seconds. Scrape bowl.
• Add lemon juice, almond flavoring, vanilla and ¼ cup Better’n Eggs or 1 egg.
• Beat at low speed just until blended. Scrape bowl.
• Add remaining Better’n Eggs ¼ cup at a time or eggs, one at a time, beating only until just blended, scraping the bowl after each addition.
• Pour filling into pan over crust.
• Bake 70 – 75 minutes until firm except for the very center.
• Cool completely on wire rack.
• Cover, refrigerate at least 4 hours.
• Serve with sliced fresh strawberries and strawberry glaze or canned fruit filling.

Classic Creamy Wild Rice Soup

Category: Soups and Stews

Ingredients:

• 1/3 cup finely chopped onion
• 6 tbsp butter
• 1/2 cup flour
• 3 cups chicken broth
• 2 cups cooked wild rice
• 1/2 cup grated carrots
• 1 cup cooked cubed turkey breast (or chicken if preferred)
• 3 tbsp slivered almonds
• 1/2 tsp salt
• 1 cup half-and-half cream
• 2 tbsp dry sherry wine

Instructions:

• In stock pot, saute onion in butter.
• Add flour, stirring constantly until bubbly; gradually stir in broth.
• Add wild rice, carrots, turkey, almonds and salt; simmer 5 minutes.
• Add half-and-half and sherry; heat through.

Classic Herbed Chicken

Category: Chicken

Ingredients:

• 1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
• 1/3 cup mayo
• 2 tbsp water
• 4 boneless, skinless chicken breast halves (about 1 1/4 lbs)

Instructions:

• Preheat oven to 425.
• In small bowl, blend soup mix, mayo and water.
• In 13 X 9 baking or roasting pan sprayed with nonstick cooking spray, arrange chicken; brush with 1/2 of the soup mixture.
• Bake uncovered, turning once and brushing with remaining soup mixture, 25 minutes or until chicken is no longer pink.

Classic Milk Shake

Category: Beverages

Ingredients:

• 1 1/2 cups milk
• 3 scoops ice cream

Instructions:

• Liquefy in blender for 15 seconds or until smooth

Coffee and Cream

Category: Beverages

Ingredients:

• 1 cup strong cold coffee
• 6 oz nonfat coffee yogurt
• 2 tbsp sugar

Instructions:

• Pulse in blender for 20 seconds or until smooth.

Cole Slaw

Author: Amy Trutwin
Category: Salads

Ingredients:

• 1 head cabbage (cut out the middle)
• 2 small onions
• 3 stalks celery
• 1/2 green pepper
• 1-2 cups shredded carrots
• 1 cup mayo
• 1/4 cup milk
• 2 tbsp vinegar
• 2 tbsp sugar
• 1/2 tsp salt
• 1/2 tsp pepper
• Oriental spice, garlic, seseme seed, ginger, onion, coriander, celery seed, chives spices to taste.

Instructions:

• Mix all together

Comments:

• Feeds an army.

Colorful Oven Vegetables

Category: Fruits and Vegetables

Ingredients:

• 1/3 cup butter or margarine
• 1/2 tsp dried thyme
• 1/4 to 1/2 tsp salt
• 1/4 tsp pepper
• 3 cups cauliflower
• 2 cups broccoli florets
• 6 medium carrots, julienned (or 2 cups baby carrots)
• 3 small onions, quartered

Instructions:

• Place butter in a shallow 3-quart baking dish; place in a 400F oven for 5 minutes or until melted.
• Stir in thyme, salt and pepper. Add the vegetables and toss to coat.
• Cover and bake for 25-30 minutes or until the vegetables are crisp-tender.

Cookies 'N Cream Cheesecake Squares

Category: Cakes

Ingredients:

• 30 chocolate reduced fat sandwich cookies
• 1/4 cup reduced calorie margarine, melted
• 4 pkg. (8 oz each) Philadelphia Neufchatel Cheese, 1/3 Less fat than Cream Cheese, softened
• 1 cup sugar
• 1 tsp vanilla
• 4 eggs
• 20 chocolate reduced fat sandwich cookies, chopped, divided

Instructions:

• Place 30 cookes in food processor container; cover.
• Process 30-45 seconds or until finely ground.
• Add margarine; mix well.
• Press onto bottom of 13X9 baking pan.
• Mix Neufchatel cheese, sugar and vanilla with electric mixer until well blended.
• Add eggs; mix until blended.
• Gently stir in 1 1/2 cups of the chopped cookies.
• Pour into crust.
• Sprinkle with remaining chopped cookies.
• Bake at 350 for 40 minutes or until center is almost set.
• Cool. Refrigerate 3 hours or overnight.
• Cut into squares.

Comments:

• Lin pan with foil for easy removal of squares.

Cookies from Cake Mix

Author: Andrea Lorsung
Category: Cookies

Ingredients:

• 2 packages of cake mix
• 2/3 cup butter or margarine, melted
• 2 eggs
• 1 12 oz. Package chocolate chips
• 1 ¼ cup water
• chocolate chips

Instructions:

• Combine all ingredients except chocolate chips.
• Mix well (dough will be stiff).
• Stir in chocolate chips.
• Bake for 8-10 minutes at 375.

Comments:

• These are excellent. Very fast, no hassle way to make cookies.

Coq Au Vin Fondue from "the Melting Pot"

Author: Anita Trutwin
Category: Miscellaneous

Ingredients:

• 3 1/2 cups vegetable stock
• 1/2 cup Burgundy wine
• 1/2 cup sliced mushrooms
• 1 tablespoon garlic, minced
• 2 green onions, sliced

Instructions:

• Heat vegetable stock in fondue pot until it begins to simmer.
• Add all other ingredients, bring to simmer.
• Place individual pieces of desired meat or veggies on fondue fork and put in pot until correct temperature has been reached. Lobster and shrimp may take under a minute to cook while beef and pork will take slightly longer. Take the necessary precautions so you don't eat raw meat.

Comments:

• 2-4 servings 15 min 15 min prep
• The Melting Pot is a fondue place where you can enjoy a delicious, leisurely meal. Unfortunately, it's rather expensive. I found this recipe on another website. Serve with your choice of uncooked meats and veggies. Let guests cook their choice of meats and veggies in the fondue broth.

Corn on the Cob for Camping

Author: Anita Trutwin
Category: Fruits and Vegetables

Ingredients:

• Corn on the Cob, husked
• Butter
• Salt
• Heavy duty aluminum foil
• 2 Ice cubes

Instructions:

• Place corn on aluminum foil. Add butter and salt. Top with ice cubes. Fold foil and secure tightly. Cook on hot coals for about 15 minutes. Turn and rotate often.

Cornish Game Hens with Fruited Wild Rice Stuffing

Category: Chicken

Ingredients:

• 4 Cornish game hens
• 4 cups cooked wild rice
• 2 apples, unpeeled, but cored and chopped
• 1 cup dried apricots
• 1 cup chopped walnuts
• 1 tsp each powdered ginger, nutmeg and salt
• 1/4 lb (1 stick) butter, melted
• 4-5 tsp orange juice, optional
• Apricot preserves, optional

Instructions:

• Thaw the hens, rinse well and pat dry. Set aside.
• Combine the cooked wild rice with the apples, apricots, walnuts, ginger, nutmeg, salt and 1/2 of the butter.
• Sprinkle with a small amount of orange juice if desired for additional moisture.
• Toss lightly to mix well.
• Stuff the hens with stuffing and secure openings.
• Place any remaining stuffing in a small buttered covered casserole.
• Sprinkle this additional stuffing with orange juice, if needed.
• Place the stuffed hens in an open roasting pan and brush with some of the remaining butter.
• Place the casserole of extra stuffing in the oven and bake both hens and additional stuffing at 350 degrees for 40 minutes, brushing hens from time to time with the remaining melted butter.
• Remove the stuffing from the covered casserole and spoon around the hens; brush the hens with the apricot preserves. Continue baking another 15 minutes, or until hens are glazed with the preserves and the stuffing is nicely browned.

Corny 'N Wild Rice Mexicali Soup

Category: Soups and Stews

Ingredients:

• 1 lb ground beef
• 1 large onion, halved and thinly sliced
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tsp ground cumin
• 2 cans (14.5 oz each) beef broth
• 2 cups frozen Green Giant Select Shoepeg White Corn
• 1 can (14.5 oz) diced tomatoes with green chiles
• 1 cup water
• 2 cups cooked wild rice
• TOPPING:
• 1 cup sour cream
• 1 cup shredded monterey jack cheese
• 1/2 cup snipped cilantro

Instructions:

• In stock pot, brown beef and onion 5 minutes; pour off drippings.
• Add remaining ingredients (except topping).
• Bring to a boil; simmer 10 minutes.
• Top before serving.

Comments:

• Also great topped with crushed tortilla chips.
• Some beans would also work really well with this.

Rating: 9 (1 = poor, 10 = great)

Country Chicken-Fried Steaks

Category: Chicken

Ingredients:

• 1/2 cup plus 2 teaspoons all-purpose flour, divided
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 2 eggs
• 4 cubed or minute steaks (about 4 ounces each)
• 3 tablespoons vegetable oil
• 3/4 cup milk
• 1 tablespoon ketchup

Instructions:

• On a sheet of waxed paper, combine 1/2 cup flour, thyme, 1/4 teaspoon salt, garlic powder, black pepper and cayenne.
• In a shallow bowl, whisk eggs and 1 tablespoon water.
• Dredge steaks in flour mixture, then in egg mixture.
• Dip coated steaks in flour mixture again.
• In a 10-inch skillet, heat 1 1/2 tablespoons oil over medium heat.
• Add 2 steaks; cook, turning once, until golden brown and cooked through, about 4 minutes.
• Transfer steaks to a plate; keep warm.
• Repeat with remaining oil and steaks.
• Transfer steaks to plate; reserve drippings in skillet.
• Whisk remaining 2 teaspoons flour into drippings, then whisk in milk and remaining 1/4 teaspoon salt.
• Cook, whisking gravy, until slightly thickened and smooth.
• Stir in ketchup. Serve steaks with the gravy alongside.

Comments:

• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Makes 4 servings

Country Potato Pancakes

Category: Potatoes, Rice and Beans

Ingredients:

• 3 large or 4 medium potatoes
• 3 large eggs
• 1/2 cup grated onion
• 1/4 cup all-purpose flour
• 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
• 1 teaspoon salt
• 1/3 cup vegetable oil
• Parsley sprigs, optional for garnish

Instructions:

• Peel potatoes and grate to yield about 4 cups.
• Press excess moisture from the potatoes and pat dry with paper towels.
• Place in a large bowl.
• Whisk the eggs in a small bowl just until blended.
• Add to the grated potatoes and mix well.
• Stir in onion, flour, parsley and salt.
• Shape potato mixture into 3-inch patties.
• Preheat oven to 200F.
• Heat oil in a medium skillet over medium-high heat until hot.
• Add potato patties in batches to hot oil.
• Cook, turning once, until browned, about 3 minutes per side; drain patties well.
• Transfer to a baking sheet.
• Place in oven to keep warm until serving time.
• Transfer pancakes to a heated serving platter.
• Garnish with parsley, if desired.

Comments:

• Prep Time: 32 minutes
• Cooking Time: 24 minutes
• Makes 6 servings

Country-Style Pot Roast

Category: Beef

Ingredients:

• 2 cups water
• 2 cups vinegar
• 6 medium onions, thinly sliced
• 12 whole peppercorns
• 4 bay leaves
• 4 whole cloves
• 2 tsp salt
• 1 tsp Worcestershire sauce
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1 boneless beef of venison rump or chuck roast (3 1/2 to 4 lbs)
• 2 tbsp vegetable oil
• 10 medium carrots, cut into 1-inch chunks
• 5-7 tbsp cornstarch
• 1/3 cup cold water

Instructions:

• In a large resealable plastic bag or deep glass bowl, combine the first 10 ingredients; mix well.
• Add the roast. Cover and refrigerate for 24 hours.
• Remove roast, reserving the marinade.
• In a Dutch oven, brown roast in oil; drain.
• Add marinade and carrots; bring to a boil.
• Reduce heat; cover and simmer for 3 1/2 to 4 hours or until meat is tender.
• Remove roast and keep warm.
• Strain cooking juices; discard the vegetables and spices.
• Return juices to pan.
• Combine cornstarch and cold water until smooth; gradually add to pan juices to make a gravy.
• Bring to a boil; boil and stir for 2 minutes.
• Slice roast; serve with the gravy.

County Fair Chicken Dinner

Category: Chicken

Ingredients:

• 1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
• 2 1/2 - 3 lb. chicken cut into serving pieces
• 2 medium red or all-purpose potatoes, thinly sliced
• 2 medium carrots, thinly sliced
• 1 medium onion, cut into wedges
• 2 tbsp water
• 1 tbsp olive or vegetable oil

Instructions:

• Preheat oven to 425.
• In large bowl, combine all ingredients; toss until evenly coated.
• In bottom of broiler pan, arrange chicken and vegetables.
• Bake uncovered, stirring twice, 40 minutes or until chicken is no longer pink and vegetables are tender.

Cranberry Meatballs

Author: Jenell Staples
Category: Meatballs

Ingredients:

• 2 lbs ground beef
• 1/3 cup parsley
• 2 tbsp soy sauce
• ½ tsp pepper
• 1 cup cracker crumbs
• ½ tsp garlic powder
• 1/3 cup ketchup
• Chopped onions
• Salt and pepper to taste
• 1 can jellied cranberries
• 1 12 oz. Jar Heinz chili sauce or 1 12 oz. Jar barbeque sauce
• 2 tbsp brown sugar
• 1 tbsp lemon juice

Instructions:

• Mix beef, parsley, soy, pepper, crumbs, garlic powder, ketchup, onions, salt and pepper together and form into small meatballs.
• brown in oven at 350 on cookie sheet or fry in pan.
• Melt cranberries, bbq sauce, brown sugar and lemon juice.
• Pour over meatballs and simmer a good while. (Use crockpot for 3 hours on low.)

Comments:

• Jenell omits the eggs and uses less parsley

Cranberry Spritzer

Category: Beverages

Ingredients:

• 1 cup cranberry guice
• 1 cup ginger ale
• 1 cup ice

Instructions:

• Liquefy in blender for 20 seconds or until smooth

Cranberry-Glazed Cornish Hens with Wild Rice

Category: Chicken

Ingredients:

• 4 cornish game hens
• 1 box long grain and wild rice (fast-cook recipe)
• 1/2 cup sliced celery
• 1/3 cup slivered almonds (optional)
• 1 can (8 oz) jellied cranberry sauce, divided
• 2 tbsp olive oil

Instructions:

• Preheat oven to 425.
• Prepare rice according to package directions.
• Stir in celery, almonds and 1/2 of cranberry sauce; cool.
• Spoon about 3/4 cup rice mixture into cavity of each hen.
• Tie drumsticks together with string and place on rack in roasting pan.
• Brush each hen with oil.
• Roast hens, basting occastionally with oil, 35-45 minutes or until internal juices of chicken run clear.
• Meanwhile in small saucepan, heat remaining cranberry sauce until melted.
• Remove hens from oven; remove and discard string.
• Spoon cranberry sauce over hens before serving.

Cream Cheese Banana Desert

Author: Amy Trutwin
Category: Bars and Brownies

Ingredients:

• ½ cup melted butter
• 1 package graham crackers (not 1 box)
• ¼ cup sugar
• 8 oz cream cheese
• 8 oz. Cool whip
• 1 3 oz. banana cream pie instant pudding mix
• 1 ¾ cup milk
• 4 large bananas

Instructions:

• Melt butter and make crumbs out of crackers, put ½ on bottom of 9 X 9 pan.
• Create layer one by beating cream cheese and sugar until fluffy.
• Fold in ½ of the cool whip.
• Create layer 2 (don’t make until ready to use though) by beating pudding mix and milk until well mixed.
• Fold in rest of cool whip.
• Bake crust for 7 minutes at 350 (325 if in glass pan). Cool for ½ hour.
• Slice 2 large bananas thin, put on top of crust.
• Cover with Layer 1.
• Put 2 more sliced bananas on top of layer 1.
• Cover with layer 2.
• Sprinkle rest or crumbs on top.

Comments:

• Double recipe if using 9 X 13 pan.

Cream Cheese Bars

Author: Brenda Zahn
Category: Bars and Brownies

Ingredients:

• 2 pkgs Pillsbury Crescent Rolls (8 count)
• 2 8 oz. blocks of cream cheese, softened
• 1 1/2 cup sugar, divided
• 1 egg yolk
• 1 egg white
• 1 tsp. vanilla
• 1 tsp. cinnamon

Instructions:

• Grease bottom of 9x13 pan
• Spread 1 package crescent rolls out on bottom of pan. Pinch perforations together.
• With mixer, mix together cream cheese, 1 cup sugar, egg yolk and vanilla.
• Spread this over crescent rolls almost to edges
• Lay second can of crescent rolls over filling, stretching edges to sides of
• pan, pinching perforations together.
• Beat egg white until foamy. Brush over top.
• Mix 1/2 cup sugar and cinnamon together and sprinkle over the top.
• Bake at 350 degrees for 25-30 minutes.

Comments:

• The lady who gave me this recipe also added that these don't turn out as well if you use generic rolls or low or no fat cream cheese.
• These are so good it's not even funny, serious.

Cream Cheese Pound Cake

Category: Cakes

Ingredients:

• 1 1/2 cups butter or margarine, softened
• 1 (8-ounce) package cream cheese, softened
• 3 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1/8 teaspoon salt
• 1 tablespoon vanilla extract

Instructions:

• BEAT butter and cream cheese at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
• Add eggs, 1 at a time, beating until combined.
• COMBINE flour and salt; gradually add to butter mixture, beating at low speed just until blended after each addition.
• Stir in vanilla.
• Pour batter into a greased and floured 10-inch Bundt pan.
• BAKE at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.

Creamy Chicken Alfredo

Category: Pasta

Ingredients:

• 1/4 cup all-purpose flour
• 6 boneless, skinless chicken-breast halves (about 4 ounces each)
• 1/2 teaspoon salt
• 2 tablespoons plus 1 teaspoon olive oil, divided
• 3 cloves garlic, minced
• 1 tablespoon minced onion
• 1 1/2 cups whipping cream
• 1/3 cup grated Parmesan cheese
• 1/2 teaspoon coarsely ground black pepper
• 1 tablespoon coarsely chopped fresh parsley

Instructions:

• Preheat oven to 375F.
• Place flour in a shallow dish or pie plate.
• Sprinkle chicken with salt; coat with flour.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat until hot.
• Add chicken; cook, turning once, until golden, 2-4 minutes per side.
• Remove chicken from skillet; place in a 13- x 9-inch baking dish.
• Heat remaining olive oil in same skillet over medium heat until hot.
• Add garlic and onion; cook until garlic is fragrant and onion is tender, 1-2 minutes.
• Increase heat to medium-high; add whipping cream, Parmesan and pepper.
• Cook until sauce is bubbly and slightly thickened, 2-3 minutes.
• Spoon sauce over chicken in dish.
• Bake chicken until an instant-read thermometer inserted in center of chicken registers 180F, 8-12 minutes.
• Sprinkle with parsley before serving.

Comments:

• Prep Time: 30 minutes
• Baking Time: 8-12 minutes
• Serves 6

Creamy Chicken Tortellini Soup

Category: Soups and Stews

Ingredients:

• 4 cups water
• 1 can (49.5 oz) chicken broth
• 4 cups cooked chicken or 4 cans (10 oz) cooked chicken
• 2 cans (10.5 oz) cream of chicken soup
• 1 1/2 cups chopped onion
• 3 cloves minced garlic
• 3/4 tsp basil
• 3/4 tsp oregano
• 1 pkg (16 oz) frozen Broccoli, Cauliflower and Carrots
• 1 pkg (8 oz) dry cheese tortellini
• 3/4 cup grated parmesan cheese

Instructions:

• In large saucepan, combine water, chicken broth, chicken, cream of chicken soup, onion, garlic, basil and oregano.
• Cover; bring to a boil. Reduce heat to low.
• Add vegetables and tortellini.
• Cover and simmer 20 minutes
• Top with cheese

Comments:

• Servings: 10-12
• Prep time: 5 minutes
• Cook time: 20 minutes

Creamy Corn and Turkey Soup

Category: Soups and Stews

Ingredients:

• 1/2 cup chopped onion
• 1 c chopped red pepper, divided
• 2 tbsp butter or marg.
• 4 oz cream cheese, cubed
• 1 can (14.75 oz) cream-style corn
• 2 c chicken broth
• 3/4 c milk
• 2 c shredded leftover cooked turkey

Instructions:

• cook onion and 1/2 of the peppers in butter in large saucepan on med. heat until tender, stirring frequently.
• Reduce heat to low.
• Add cream cheese and cook until melted, stirring constantly.
• Add corn, broth, milk and turkey; mix well.
• Cook until soup is heated through, stirring occasionally.
• Serve topped with remaining pepper.

Creamy Cranberry Salad

Category: Salads

Ingredients:

• 3 cups fresh or frozen cranberries, coarsely chopped
• 1 can (20 oz) crushed pineapple, drained
• 1 medium apple, peeled and chopped
• 2 cups mini marshmallows
• 2/3 cup sugar
• 1/8 tsp salt
• 1/4 cup chopped walnuts, optional
• 2 cups whipping cream, whipped

Instructions:

• In a bowl, combine cranberries, pineapple, apple, marshmallows, sugar, salt and walnuts; mix well.
• Cover and refrigerate overnight.
• Just before serving, fold in whipped cream.

Creamy Mashed Potatoe Bake

Category: Potatoes, Rice and Beans

Ingredients:

• 3 cups hot mashed potatoes
• 1 cup sour cream
• 1/4 cup milk
• 1/4 tsp garlic powder
• 1 1/3 cups french friend onions in a can, divided
• 1 cup (4 oz) shredded cheddar cheese, divided

Instructions:

• Preheat oven to 350.
• Combine mashed potatoes, sour cream, milk and garlic powder in large bowl; mix well.
• Spoon half the mixture into 2-quart baking dish.
• Sprinkle with 2/3 cup french fried onions and 1/2 cup cheese.
• Top with remaining potatoe mixture.
• Bake 30 minutes until hot. Top with remaining onions and cheese.
• Bake 5 minutes or until onions are golden.

Creamy Onion Dip

Category: Snacks, Apetizers and Dip

Ingredients:

• 1 package (8 ounces) cream cheese, softened
• 1 cup sour cream
• 1 small onion, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon celery seeds
• 1/4 teaspoon black pepper
• Paprika for garnish
• Assorted fresh vegetables and chips

Instructions:

• Beat the cream cheese until smooth.
• Stir in the sour cream, onion, salt, celery seeds and pepper.
• Refrigerate for 1 hour or up to 3 days.
• Before serving, sprinkle top of dip with paprika.
• Serve with assorted fresh vegetables and chips.

Comments:

• Prep Time: 5 minutes
• Cooking Time: none
• Makes 2 cups (or 10 servings)

Creamy Potato Salad

Category: Potatoes, Rice and Beans

Ingredients:

• 7-1/2 cups cubed red potatoes (about 2-1/2 pounds)
• 1 hard-cooked egg, chopped
• 3 celery ribs, chopped
• 3/4 cup chopped onion
• 2 tablespoons finely chopped green pepper
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 1 to 1-1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1/8 to 1/4 teaspoon dill weed
• Sliced hard-cooked egg, paprika and fresh dill sprigs, optional

Instructions:

• Place potatoes in a large saucepan or Dutch oven; cover with water.
• Cover and bring to a boil.
• Reduce heat; cook for 20-30 minutes or until tender.
• Drain and cool.
• Place potatoes in a large bowl.
• Add chopped egg, celery, onion and green pepper.
• In a small bowl, combine mayonnaise, sour cream, salt, pepper and dill. Pour over potato mixture and toss gently to coat.
• Cover and refrigerate until serving.
• Garnish with egg, paprika and dill if desired.

Creamy Pumpkin Soup

Category: Soups and Stews

Ingredients:

• 4 tablespoons butter
• 1 cup chopped onion
• 1 clove garlic, crushed
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground coriander
• 1/8 teaspoon red pepper flakes
• 3 cups chicken broth
• 1 (16-ounce) can pumpkin puree
• 1 cup half-and-half

Instructions:

• Melt butter in a large saucepan over medium-high heat.
• Saute onion and garlic in butter, stirring continually, until tender, about 2 minutes.
• Add curry, salt, coriander and red pepper flakes to onion mixture and mix well.
• Cook, stirring frequently, for 1 minute.
• Stir broth into onion mixture. Bring to a boil over medium heat.
• Cook, stirring frequently, until thickened, about 15 minutes.
• Add pumpkin and half-and-half to broth mixture and mix well.
• Cook for 5 minutes.
• 4. Pour soup into a blender. Process until creamy. Serve warm or
• reheat to desired temperature. Ladle into soup bowls.

Comments:

• Prep Time: 12 minutes
• Cooking Time: 23 minutes
• Serves 4 to 6

Creamy S'More Pie

Category: Pies

Ingredients:

• 16 squares graham crackers, finely crushed. (about 1 cup)
• 1/3 cup margarine or butter, melted
• 1/4 cup sugar
• 3 cups mini-marshmallows
• 1/2 cup milk
• 1 tub (8 oz) cool whip, thawed
• 4 bars (1.55 oz each) milk chocolate candy, chopped, divided

Instructions:

• Mix graham crumbs, margarine and sugar; press on bottom and side of 9-inch pie plate.
• Mix marshmallows and milk in large microwavable bowl. Microwave on high 2 - 2 1/2 minutes or until melted and smooth, stirring after one minute.
• Refrigerate 40 minutes or until mixture is completely cooled.
• Gently stir whipped topping into marshmallow mixture; fold in 3 bars chopped chocolate.
• Spread in crust; top with remaining chopped chocolate.
• Refrigerate 3 hours or until firm.

Creamy Wild Rice and Turkey Casserole

Category: Hotdish and Casseroles

Ingredients:

• 6 cups cooked wild rice
• 1 (10 oz) can cream of mushroom soup
• 1 (8 oz) carton dairy sour cream
• 1 stick (1/4 lb) butter
• 3 ribs celery, sliced
• 1 medium onion, chopped
• 1/4 lb fresh mushrooms, sliced
• 1 tsp salt
• 1/4 tsp pepper
• 3 cups cooked turkey, cut into large dice

Instructions:

• Prepare the wild rice.
• Meanwhile, combine the soup with the dairy sour cream, stirring to blend well.
• Melt the butter in a skillet and saute the celery, onion and mushrooms just until vegetables are slightly limp.
• Stir in the salt and pepper, sour cream-soup mixture, wild rice, and turkey.
• Spoon into a lightly greased, shallow 3-quart casserole.
• Bake, covered at 350 degrees about 45 minutes, then uncover and bake another 15 minutes, to lightly brown top of casserole.

CREOLE FLOUNDER

Author: Anita Trutwin
Category: Seafood

Ingredients:

• 1 lb. flounder or pollack fillets
• 1 med. tomatoes, chopped
• 1/2 sm. green pepper, chopped
• 3 tbsp. lemon juice
• 1 1/2 tsp. vegetable oil
• 1 tsp. salt
• 1 tsp. finely chopped onion
• 1/2 tsp. dried basil leaves
• 1/8 tsp. ground pepper

Instructions:

• Cut fillets into 5-6 serving pieces. Place fish in greased 9 x 13 dish. Mix all ingredients and pour over fish. Cook at 400 degrees for about 10 minutes until fish flakes.

Comments:

• Of course, we added more spices. It gets really watery when baking, even when baking uncovered.

Rating: 7 (1 = poor, 10 = great)

Crisp Almond Cookies

Category: Cookies

Ingredients:

• 1 cup (2 sticks) butter, softened
• 1 cup confectioners_ sugar
• 1 large egg
• 1 1/2 teaspoons almond extract
• 1 3/4 cups all-purpose flour
• 1/2 cup slivered almonds, toasted

Instructions:

• Preheat oven to 350F.
• Combine butter and confectioners sugar in a large bowl.
• Beat with an electric mixer on high speed until creamy, 3-4 minutes.
• Add egg and almond extract; beat well.
• Add flour; beat on low speed until well blended and a dough forms.
• Add toasted almonds; stir to combine.
• Drop dough by tablespoonfuls 2 inches apart onto ungreased baking sheets.
• Bake cookies until browned around the edges and set in the centers, 14-16 minutes.
• Transfer cookies to wire racks to cool.

Comments:

• Prep Time: 20 minutes
• Baking Time: 14-16 minutes
• Makes 3 dozen cookies

Crispy Ravioli Dippers

Category: Snacks, Apetizers and Dip

Ingredients:

• 2 large eggs
• 3/4 cup Italian-style bread crumbs
• 1/4 cup grated Parmesan cheese
• 24 (1 1/2-inch) cheese-filled raviolis, partially thawed
• 1/2 cup vegetable oil, divided
• 1 cup prepared marinara sauce, warmed through
• 1/2 cup marinated artichoke hearts, drained and chopped
• 1/4 cup chopped, pitted black olives
• 2 tablespoons chopped fresh basil

Instructions:

• Preheat oven to 200F. Line a large ovenproof plate with paper
• towels. In a shallow bowl, beat eggs. In another shallow bowl, combine
• bread crumbs and Parmesan.
• Dip each ravioli in egg; dredge in bread-crumb mixture, patting
• until crumbs adhere. Transfer to wire rack to dry.
• In a large nonstick skillet, heat 3 tablespoons oil over
• medium-high heat; add 8 to 10 coated ravioli. Fry until golden brown
• and crisp, about 4 minutes each side. Drain on prepared plate, then
• keep warm in the oven. Repeat with remaining ravioli.
• In a small bowl, combine marinara sauce, artichoke hearts, olives
• and basil. Stir until smooth and well blended. Transfer sauce to
• serving dish and serve with hot ravioli.

Comments:

• Prep Time: 15 minutes
• Cooking Time: 24 minutes
• Serves 6
• For variety, try other types of ravioli

Crispy Southern-Fried Chicken

Category: Chicken

Ingredients:

• 4 1/2-pound broiler-fryer chicken, cut into eighths
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 cup all-purpose flour
• 2 cups vegetable oil or solid vegetable shortening, melted

Instructions:

• Rinse chicken and pat dry.
• Season with 1/2 teaspoon each salt and pepper.
• In a bowl, mix the flour and remaining 1 teaspoon salt.
• Coat chicken pieces well with the flour; shake off excess.
• Transfer to a plate.
• Heat the oil in a large deep skillet (preferably cast-iron) over medium heat until hot but not smoking.
• Cook chicken, skin side down, in batches, making sure not to overcrowd the skillet.
• Cover; cook for 10 minutes.
• Turn chicken pieces with tongs.
• Cover; cook 5 minutes longer.
• Uncover and cook for 20 minutes longer, turning the chicken pieces occasionally, until the juices run clear when the chicken is pierced with a knife.
• Transfer to a plate lined with paper towels to drain.

Comments:

• Prep Time: 15 minutes
• Cooking Time: 35 minutes
• Makes 6 servings

Crock Pot Chicken ’n’ Dumplings

Category: Chicken

Ingredients:

• 2 cups sliced carrots
• 1/2 cup sliced celery
• 1 onion
• 1 green bell pepper
• 2 (14 1/2-ounce) cans chicken broth
• 1 pound boneless, skinless chicken breasts
• 1 large potato
• 6 ounces mushrooms
• 2/3 cup all-purpose flour
• 3/4 cup frozen peas
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary
• 1/2 cup heavy cream
• 1 cup biscuit mix

Instructions:

• Place carrots and celery in slow cooker.
• Chop onion and slice bell pepper; add to slow cooker.
• Set aside 1 cup chicken broth; add remaining broth to slow cooker.
• Cover; cook on LOW 2 hours.
• Cut chicken into 1-inch pieces.
• Peel then cut potato into 1-inch pieces; slice mushrooms in half.
• Stir flour into reserved 1 cup broth; add to slow cooker.
• Add chicken, potato, mushrooms, peas and 3/4 teaspoon each dried basil and dried rosemary.
• Cover and cook for about 4 hours or until vegetables are tender and chicken is no longer pink.
• Stir in 1/4 cup cream.
• For dumplings, combine biscuit mix and remaining herbs in small bowl.
• Add remaining 1/4 cup cream to form soft dough.
• Spoon dumpling mixture on top of stew in 4 large spoonfuls.
• Cook, uncovered, 30 minutes.
• Cover and cook 30 to 45 minutes longer or until dumplings are firm and toothpick inserted in centers comes out clean.

Comments:

• Prep Time: 20 minutes
• Cooking Time: 7 to 8 hours in the slow cooker
• Makes 4 servings

Crock Pot Mexican Fiesta

Author: Amy Trutwin
Category: Chinese and Mexican

Ingredients:

• 2 tsp chili powder
• 1 bag white corn tortilla chips
• 1 lb lean ground beef
• 1 can of Ranch sytle beans (undrained)
• 3 cups cheddar cheese grated
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 can mild Rotel tomatoes and chiles
• 1/2 c. chopped onion

Instructions:

• Spray crockpot with non-stick spray and cover the bottom with a layer of chips.
• Combine soups, Rotel, chili powder, onion in a bowl and blend well.
• Brown beef and mix with beans.
• Layer 1/2 of beef mixture over chips then 1/2 of soup mixture over the beef then 1/2 the cheese over the soup mixture.
• Repeat these layers once more beginning with chips and ending with cheese.
• Cook on high in crockpot for 2 1/2 to 3 hours.

Crunchy Tortilla Chicken Fingers

Category: Chicken

Ingredients:

• 6 ounces tortilla chips
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 large egg
• 1/2 teaspoon salt
• 2 pounds chicken tenders
• 1/3 cup vegetable oil
• Green-Onion Sauce or store-bought salsa

Instructions:

• Place the tortilla chips in a large resealable plastic bag.
• Crush with a rolling pin into small crumbs.
• Add the cumin and cayenne; blend.
• In a shallow bowl, beat the egg with the salt.
• Add the chicken pieces and turn to coat.
• Working in batches, shake the chicken in the bag to coat with crumbs.
• In a large nonstick skillet, heat a scant 2 tablespoons of the oil over medium-high heat.
• Add one third of the chicken and cook, turning once, until the coating is crisp and the chicken is cooked through, about 5 minutes.
• Transfer to paper towels to drain.
• In 2 more batches, cook the remaining chicken in the remaining oil.
• Serve the fingers with the Green-Onion Sauce or salsa for dunking.

Comments:

• Prep Time: 15 minutes
• Cooking Time: 15 minutes
• Makes 8 to 10 appetizer servings

Crunchy-Coated Fried Chicken

Category: Chicken

Ingredients:

• 1 1/2 pounds skinless, boneless chicken breasts
• 2 large eggs
• 1 1/2 tablespoons Dijon-style mustard
• 3/4 pound pecans, finely chopped
• 2 tablespoons vegetable oil

Instructions:

• Pound chicken to 1/4-inch thickness with a meat mallet.
• Beat eggs and mustard in a medium bowl with a fork.
• Spread pecans on a plate.
• Dip chicken in egg mixture; coat both sides with pecans.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add chicken and cook for 5 minutes.
• Turn; cook until juices run clear when meat is pierced with a knife, about 5 minutes longer.

Comments:

• Prep Time: 15 minutes
• Cooking Time: 10 minutes
• Serves 6

Curry Chicken Breasts

Category: Chicken

Ingredients:

• 4 boneless skinness chicken breast halves
• 1 tbsp vegetable or canola oil
• 1/4 cup Worcestershire sauce
• 4 tsp chili sauce
• 1 to 2 tsp curry powder
• 1 tsp garlic salt or powder
• 1/4 tsp hot pepper sauce
• 1/4 cup chopped onion
• Hot cooked rice

Instructions:

• In large skillet, brown chicken on both sides in oil.
• In a bowl, combine Worcestershire sauce, chili sauce, curry powder, garlic salt and hot pepper sauce.
• Pour over chicken.
• Add onion.
• Reduce heat; cover and simmer for 9-11 minutes or until juices run clear.
• Serve with rice.

Curry-Chutney Chicken Salad

Author: Anita Trutwin
Category: Chicken

Ingredients:

• PREP TIME: About 35 minutes
• MAKES: 4 servings
• 1 cup red or green seedless grapes, rinsed and well drained
• 3 cups shredded steeped chicken
• 1 cup thinly sliced celery
• 1/2 cup thinly sliced green onions (including tops)
• Curry-chutney dressing
• Salt and cayenne
• 1 firm-ripe cantaloupe or honeydew (31/2 to 4 lb.), rinsed
• 1/3 cup chopped salted roasted pistachios
• 1/4 cup chopped fresh mint leaves
• --------------------------------------------------------------------------------
• Curry-Chutney Dressing
• PREP TIME: About 5 minutes
• NOTES: If making up to 1 day ahead, cover and chill.
• MAKES: About 1 cup
• Mix 3/4 cup plain nonfat yogurt, 1/4 cup mayonnaise, 3 tablespoons chopped Major Grey chutney, 1 teaspoon curry powder, 1/8 to 1/4 teaspoon cayenne, and salt to taste.
• --------------------------------------------------------------------------------
• Steeped Chicken
• PREP AND COOK TIME: About 30 minutes, plus about 20 minutes to cool
• NOTES: If making up to 1 day ahead, cover and chill.
• MAKES: 3 to 4 cups shredded cooked chicken
• In a covered 5- to 6-quart pan over high heat, bring 21/2 to 3 quarts water to a boil. Meanwhile, rinse 3 or 4 boned, skinned chicken breast halves (about 6 oz. each). Add chicken to boiling water, cover, and return to a boil. Remove from heat and let stand, covered, until chicken is no longer pink in center of thickest part (cut to test), 12 to 18 minutes. If chicken is still pink, return it to the hot water, cover pan, and let steep a few minutes longer. Remove chicken from water and let cool, about 20 minutes. With your hands, tear chicken along the grain into shreds about 1/2 inch thick.

Instructions:

• 1. If grapes are larger than 3/4 inch, cut in half.
• 2. In a bowl, mix grapes, chicken, celery, green onions, and curry-chutney dressing. Add salt and cayenne to taste.
• 3. Cut melon in half lengthwise; scoop out and discard seeds. Cut halves in half lengthwise. Set each melon quarter on a dinner plate. Spoon 1/4 of the chicken salad into each melon cavity, letting it spill over sides. Sprinkle equally with pistachios and mint.

Dakota Salad

Category: Salads

Ingredients:

• 1 lb Jennio-O Lemon Garlic Premium Turkey Breast Tenderloins, cut into strips
• 1 tsp canola oil
• 2 cups fresh broccoli flowerets
• 1 cup cauliflowerets
• 2/3 cup sliced red onion
• 1/2 cup raisins
• 1 cup sunflower seeds
• 3 cups cooked wild rice
• DRESSING:
• 1 cup low-fat mayonnaise
• 1/3 cup sugar
• 2 tbsp raspberry vinegar
• salt and white pepper, to taste

Instructions:

• Whisk dressing ingredients together. Chill.
• In skillet, saute turkey in oil approximately 5 minutes, until cooked through.
• In large bowl, combine turkey and remaining salad ingredients; toss with dressing.

Death by Chocolate

Category: Other Desserts

Ingredients:

• 1 fudge brownie mix (19.8 oz)
• 1/4 - 1/2 cup Kahlua
• 2 13.5 oz pkgs jello chocolate mousse
• 6 Heath candy bars or 2 pkgs Heath bits
• 16 oz. Cool Whip

Instructions:

• Bake brownies according to directions, cool.
• Punch holes in brownies with fork.
• Pour Kahlua over brownies and set aside.
• Make mousse according to directions.
• Break candy bars into small pieces with hammer, etc, while wrapped.
• Crumble half of the brownies and place in bottom of a glass dish.
• Cover with 1/2 of the candy and add 1/2 of the mousse and 1/2 whipped cream.
• Repeat layers.

Deli Turkey Cheesy Pinwheels

Category: Turkey

Ingredients:

• 1 sheet (8 1/2 oz) frozen puff pastry, thawed
• 1/4 cup herbed cream cheese, softened
• 1 cup cooked wild rice
• 1/4 cup roasted red bell pepper strips
• 4-6 slices smoked pepper deli shaved turkey breast
• 1/2 cup shredded mozzarella cheese
• 1 egg, beaten with 1 tsp water
• mustard sauce, optional

Instructions:

• Spread cream cheese evenly over pastry sheet.
• Top with wild rice, red pepper, turkey and cheese.
• Roll up, cover loosely and refigerate at least 1 hour.
• Preheat oven to 400.
• Brush roll with egg; cut into 1/2 inch slices.
• Place cut side down onto ungreased baking sheet.
• Bake 10-12 minutes until lightly browned; serve immediately.
• Top with mustard sauce.

Comments:

• Makes 15 slices

Deluxe Chip Cheesecake

Author: Heidi Clasemann
Category: Other Desserts

Ingredients:

• 1 1/2 cup vanilla wafer crumbs
• 1/2 cup confectioners' sugar
• 1/4 cup baking cocoa
• 1/3 cup butter or margarine, melted
• FILLING:
• 3 pkgs (8 oz. each) cream cheese, softened
• 3/4 cup sugar
• 1/3 cup sour cream
• 3 tbls all-purpose flour
• 1 tsp vanilla extract
• 1/4 tsp salt
• 3 eggs
• 1 cup butterscotch chips, melted
• 1 cup semisweet chocolate chips, melted
• 1 cup vanilla or white chips, melted
• TOPPING:
• 1 tablespoon each butterscotch, semiseweet and vanilla chips
• 1 1/2 tsp shortening

Instructions:

• In a bowl, combine wafer crumbs, confectioners' sugar, cocoa and butter.
• Press on the botton and 1 1/2 in cup the sides of a greased 9 in springfoam pan.
• Bake and 350 degrees for 7-9 minutes or until set.
• Cool on a wire rack.
• In a mixing bowl, beat cream cheese and sugar until smooth.
• Add sour cream, flour, vanilla and salt; mix well.
• Add eggs; beat on low speed until just combined.
• Remove 1 1/2 cups batter to a bowl; stir in butterscotch chips.
• Pour over crust.
• Add chocolate chips to another 1 1/2 cups of batter; carefully spoon over butterscotch layer.
• Stir vanilla chips into remaining batter; spoon over chocolate layer.
• Bake at 350 degrees for 55-60 minutes or until center is almost set.
• Cool on a wire rack for 10 minutes.
• Carefully run knife around edge of pan to loosen.
• Cool for 1 hour.
• For topping, place each flavor of chips and 1/2 tsp shortening in three small microwave-safe bowls.
• Microwave on high for 25 seconds; stir.
• Heat in 10-20 second intervals, stirring until smooth.
• Drizzle over cheesecake.
• Chill for at least 3 hours.
• Remove sides of pan.
• Refridgerate leftovers.

Dessert Salad

Author: Delores Stang
Category: Other Desserts

Ingredients:

• 1 small package instant French vanilla pudding mix
• 1 cup buttermilk
• 1 can pineapple tidbits, drained
• 1 can mandarin oranges, drained
• 12 oz. Cool whip
• 1 package Keebler Fudge Cookis

Instructions:

• Mix pudding and buttermilk, beat on low.
• Mix with pineapple and oranges.
• Add in cool whip.
• Just before serving, break up cookies and mix together.

Dessert Salad

Author: Jenell Staples
Category: Other Desserts

Ingredients:

• 2 packages instant French vanilla pudding
• 4 cups milk
• 9 oz. Cool whip
• 1 box graham crakers
• 2 1 oz. Packages choco bake
• 2 tbsp karo syrup
• 1 tsp vanilla
• 3 tbsp melted butter
• 3 tbsp more milk
• 1 ½ cup powdered sugar

Instructions:

• Mix milk and pudding, blend in cool whip.
• Layer graham crackers in 9 X 13 pan with pudding, beginning and ending with graham crackers. (It will take nearly an entire box)
• Frost with remaining ingredients

Comments:

• Make 1 day in advance

Double Layer Chocolate Fudge Pie

Category: Pies

Ingredients:

• 2 cups cold fat free milk, divided
• 1 pkg (4 serving size) Jell-O Chocolate Fudge Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding
• 1/2 tubb (16 oz) thawed cool whip lite, divided (3 cups)
• 1 prepared reduced fat graham cracker crumb crust (6 oz)
• 1 pkg (4 server size) Jell-O White Chocolate or Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding

Instructions:

• Pour 1 cup of the milk into medium bowl.
• Add chocolate fudge flavor pudding mix.
• Beat with wire whisk 1 minute. (mixture will be thick)
• Gently stir in 1/2 of the whipped topping (1.5 cups).
• Spoon evenly onto crust.
• Pour remaining 1 cup milk into another medium bowl.
• Add white chocolate flavor pudding mix.
• Beat with wire whisk one minute (mixture will be thick)
• Gently stir in remaining whipped topping.
• Spread evenly on top of crust.
• Rerigerate 4 hours until set.

Double Layer Pumpkin Pie

Category: Pies

Ingredients:

• 4 onces cream cheese, softened (soften by nuking on high 15-20 seconds)
• 1 tbsp milk or half-and-half
• 1 tbsp sugar
• 1 1/2 cups thawed cool whip
• 1 (6 oz) Ready Crust Graham Cracker Pie Crust
• 1 cup cold milk or half-and-half
• 2 pkgs (4-serving size) Vanilla Flavor Instant Pudding and Pie Filling
• 1 can (16 oz) pumpkin
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

Instructions:

• Mix cream cheese, 1 tbsp milk and sugar in large bowl with wire whisk until smooth.
• Gently stir in whipped topping. Spread on bottom of crust.
• Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1-2 minutes (Mixture will be thick)
• Stir in pumpkin and spices with wire whisk; mix well.
• Spread over cream cheese layer.
• Refrigerate at least 3 hours.
• Garnish with additional whipped topping and nuts if desired.

Comments:

• Requires no baking.

Double Layer Pumpkin Pie

Author: Anita (recipe exchange)
Category: Pies

Ingredients:

• 4 oz cream cheese, softened
• 1 c half and half
• 1 T half and half
• 2 (4 oz) pkgs vanilla instant pudding
• 1 T sugar
• 1 (16 oz) can pumpkin
• 1 ½ c cool whip, thawed
• 1 t cinnamon
• 1 large graham cracker crust (or 2 small)
• ½ t ginger
• ¼ t cloves

Instructions:

• Soften cream cheese in microwave for 15-20 seconds. Mix cream cheese, 1 T half and half, and sugar in large bowl with wire whisk until smooth. Stir in cool whip, spread on bottom of crust. Pour 1 c milk in a bowl; add pudding, and beat with wire whisk until well blended (1-2 min – it will be thick). Stir in pumpkin and spices with whisk, then spread over cream cheese layer.

Double Peanut Butter Cookies

Category: Cookies

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup shortening
• 1/2 cup creamy peanut butter
• 1/4 cup light corn syrup
• 1 tbsp milk
• Additional peanut btter

Instructions:

• In a large bowl, combine flour, sugar, baking soda and salt.
• Cut in shortening and peanut butter until mixture resembles coarse crumbs.
• Stir in the corn syrup and milk; mix well.
• Shape into a 2-inch roll; wrap in waxed paper or foil.
• Refrigerate for at least 3 hours.
• Cut into 1/4 inch slices; place half of them 2 inches apart on ungreased baking sheets.
• Top each with 1/2 tsp of peanut butter.
• Cover with remaining slices; seal edges with a fork.
• Bake at 350 for 12-14 minutes or until lightly browned.
• Cool for 2 minutes; remove from pans to wire racks to cool completely.

Comments:

• Makes about 2 dozen cookies.

Drop Sugar Cookies

Category: Cookies

Ingredients:

• 2 cups all-purpose flour, sifted
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup sugar, plus additional sugar for topping
• 2/3 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 teaspoon grated lemon zest

Instructions:

• Sift the flour, baking powder and salt into a medium bowl and mix well.
• Whisk the eggs in a large bowl until blended.
• Add 3/4 cup sugar, the oil, vanilla extract and lemon zest and mix well.
• Stir the dry ingredients into the egg mixture until blended.
• Chill, covered, for 30 minutes or longer.
• Preheat the oven to 400F.
• Drop the cookie dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
• Coat the bottom of a 3-inch-round, flat-bottom glass with water and dip the glass in additional sugar.
• Press the top of a cookie lightly with the glass to flatten.
• Repeat, coating glass with water and dipping in sugar before pressing each cookie.
• Bake cookies until lightly browned, about 8 minutes.
• Cool on baking sheets for 2 minutes.
• Transfer to wire racks to cool completely.
• Store in airtight containers.

Comments:

• Prep Time: 30 minutes plus chilling
• Baking Time: 8 minutes
• Makes 4 dozen cookies

Dumplings

Category: Soups and Stews

Ingredients:

• 2 cups original bisquick
• 2/3 cup milk

Instructions:

• Stir ingredients until soft dough forms.
• Drop by spoonfuls onto boiling stew; reduce heat.
• Cook uncovered 10 minutes. Cover and cook 10 minutes.

Comments:

• Makes 10 dumplings.

Easter Chick Rolls

Category: Other Desserts

Ingredients:

• 1 loaf (16 ounces) frozen sweet-roll dough, thawed
• 12 slivered almond pieces
• 1 large egg, beaten
• 1 tube (.68 ounce) brown decorating gel

Instructions:

• Coat a baking sheet with cooking spray.
• Cut the dough lengthwise into 12 equal pieces.
• Roll each piece into a 10-inch rope resembling a barbell, about 1/2 inch thick in the middle and about 1 inch thick at each end.
• Tie each dough rope into a loose knot.
• Flatten one end of one knot and make cuts with a knife to form tail feathers.
• Shape the other end to resemble a head; press the head gently into the knot so it is positioned against the body.
• Cut a slit in the head with a small knife; insert 1 slivered almond into slit for a beak.
• Place the rolls on the prepared baking sheet.
• Cover with oiled plastic wrap and let rise in a warm place until almost double in size, about 35 minutes.
• Preheat the oven to 375F.
• Uncover the rolls and brush with the beaten egg.
• Bake the rolls until golden, 12 to 15 minutes.
• Remove from the baking sheet; place on a wire rack to cool completely.
• Pipe eyes on each cooled roll with brown decorating gel.

Comments:

• Prep Time: 30 minutes, plus rising
• Baking Time: 12 minutes
• Makes 12 rolls

Easy Cheeseburger Pie

Category: Beef

Ingredients:

• 1 lb ground beef
• 1 cup chopped onion
• 1/2 tsp salt
• 1 cup shredded cheddar cheese
• 1/2 cup Original Bisquick
• 1 cup milk
• 2 eggs

Instructions:

• Heat oven to 400. Grease 9-inch pie plate.
• Cook ground beef and onion until beef is prowned; drain.
• Stir in salt.
• Spread in pie plate; sprinkle with cheese.
• Bake about 25 minutes or until knife inserted in center comes out clean.

Comments:

• Prep Time: 13 minutes
• Bake Time: 25 minutes
• 6 servings

Easy Cheesy Quesadillas

Category: Chinese and Mexican

Ingredients:

• Four cheese mexican blend
• Flour tortillas

Instructions:

• Sprinkle cheese blend onto center of flour tortilla; flod in half.
• Cook in skillet on medium heat until lightly browned on both sides.

Easy Chicken Alfredo

Category: Pasta

Ingredients:

• 2 Tyson Roasted boneless skinless chicken breasts
• 12 oz fettuccine noodles
• 1 tsp lemon pepper seasoning
• 1 lb fresh asparagus spears, washed and cut in thirds
• 1 small red bell pepper, cored and cut in chunks
• 1 cup prepared Alfredo sauce, heated
• 3 tbsp sliced almonds

Instructions:

• Prepare noodles according to package directions.
• Meanwhile, sprinkle chicken with lemon pepper and slice into strips
• Spray nonstick skillet with cooking spray
• Add asparagus and pepper chunks.
• Cook, stirring frequently, over medium-high heat, about 3 minutes or until crisp-tender.
• Add chicken strips and stir until heated through, about 2 minutes
• Spoon Alfredo sauce over hot cooked noodles. Top with chicken and vegetables and garnish with almonds.

Easy Chicken and Rice Dinner

Category: Chicken

Ingredients:

• 1 oven bag (10 X 16 inch)
• 1 tbsp flour
• 1 cup instant rice, uncooked
• 1 can (10.5 oz) condensed chicken broth
• 1 medium zucchini or yellow squash, sliced.
• 1/2 medium red bell pepper, cubed
• 2 skinless, boneless chicken breast halves
• Seasoned salt
• Lemon pepper

Instructions:

• Preheat oven to 250 F
• Shake flour in oven bag; place in 9 X 13 pan.
• Add rice, chicken broth, squash and red pepper to oven bag. Squeeze oven bag to blend in flour.
• Generously sprinkle chicken with seasoned salt and lemon pepper.
• Add chicken to oven bag. Arrange chicken and rice mixture in and even layer in oven bag.
• Close oven bag with nylon tie; cut six 1/2-inch slits in top.
• Bake 30-35 minutes or until chicken is tender. Stir rice before serving.

Easy Chicken Enchiladas

Category: Chinese and Mexican

Ingredients:

• 2 lbs boneless skinless chicken breasts, chopped
• 2 jars (16 ioz each) thick and chunky salsa, divided
• 1 pkg (16 oz) four cheese mexican style shredded cheese, divided
• 20 flour tortillas

Instructions:

• Spray large skillet with no stick cooking spray.
• Add chicken; cook over medium heat 10 minutes or until cooked through stirring occasionally.
• Stir in 1 cup of teh salsa and 3 cups of the cheese.
• Spread 1 cup salsa onto bottom of each of two 9 X 13 inch baking dishes.
• Spoon 1/4 cup chicken bixture down center of each tortilla; roll up.
• Place 10 enchiladas, seam sides down, over salsa in each dish.
• Spoon 1/2 each of the remaining salsa and cheese over enchiladas in each dish.
• Bake at 350 for 20-25 minutes or until thoroughly heated.+

Easy Chicken Pot Pie

Category: Chicken

Ingredients:

• 1 2/3 cups frozen mixed vegetables, thawed
• 1 cup cut-up cooked chicken
• 1 can condensed cream of chicken soup
• 1 cup Original Bisquick
• 1/2 cup milk
• 1 egg

Instructions:

• Heat oven to 400.
• Mix vegetables, chicken and soup in ungreased 9-inch pie plate.
• Stir remaining ingredients until blended. Pour into pie plate.
• Bake about 30 minutes or until golden brown.

Comments:

• Prep Time: 11 minutes
• Bake Time: 30 minutes
• 6 servings

Easy Crock Pot Roast Beef

Category: Beef

Ingredients:

• 2 to 3 potatoes, pared and thinly sliced
• 2 to 3 carrots, pared and thinly sliced
• 1 to 2 onions, peeled and sliced
• 1 1/2 tsp. salt
• 1/4 tsp pepper
• 3 to 4 lb. pot roast
• 1/2 cup water
• 1 can mushroom soup

Instructions:

• Put vegetables in bottom of crock pot.
• Salt and pepper meat, then put in beef.
• Cover and cook on low 10-12 hours or on high 5-6 hours.
• Remove mean and begetables with spatula and thicken for gravy if desired.
• To make gravy: remove foods from the pot, leaving the juices. Prepare a smooth paste of approx. 1/2 cup flour or cornstarch to 1/2 cup water or 4 tbsp melted butter. Pour mixture into crock pot and stir well. Cook on high and when it boils, about 15 minutes, it is ready.

Easy Double Chocolate Chip Brownies

Category: Bars and Brownies

Ingredients:

• 2 cups (12 oz) chocolate chips, divided
• 1/2 cup (1 stick) butter or margarine, cut into pieces
• 3 eggs
• 1 1/4 cup all-purpose flour
• 1 cup granulated sugar
• 1/4 tsp baking soda
• 1 tsp vanilla extract
• 1/2 cup chopped nuts (optional)

Instructions:

• Preheat oven to 350. Grease a 13X9 inch baking pan.
• Melt 1 cup chocolate chips and butter in large, heavy-duty saucepan over low heat; stir until smooth.
• REmove from heat.
• Add eggs; stir well.
• Add flour, sugar, baking soda and vanilla extract; stir well.
• Stir in remaining chocolate chips and nuts.
• Spread into prepared pan.
• Bake for 18-22 minutes or until wooden tooth pick inserted in center comes out still slightly sticky.
• Cool completely in pan on wire rack.

Easy Layered Fruit Dessert

Category: Other Desserts

Ingredients:

• 2 cans (15 oz each) peach slices in juice, drained, chopped
• 2 cans (8 oz each) pineapple chunks in juice, drained, chopped
• 4 kiwi, peeled, chopped
• 2 cups strawberries, chopped
• 4 tbsp brown sugar, divided
• 3/4 tsp ground allspice
• 1 tub (12 oz) cool whip lite whipped topping, thawed

Instructions:

• Stir peaches, pineapple, kiwi, strawberries, 2 tbsp brown sugar and spices in medium bowl.
• Stir remaining brown sugar gently into whipped topping.
• Layer fruit alternately with whipped topping mixture in large dessert or triffle bowl.

Easy Mexican Calzones

Category: Chinese and Mexican

Ingredients:

• 1 pkg (15 oz) refrigerated pie crust, at room temperature
• 1 lb ground beef
• 1 can (4 oz) diced green chiles
• 1/4 cup water
• 1 pkg. (1.25 oz) taco seasoning mix
• 1 cup (4 oz) shredded cheddar or monterey jack cheese, divided

Instructions:

• Preheat oven to 425.
• Brown beef in large skillet; drain.
• Add chiles, water and seasoning mix; mix well.
• Place unwrapped pie crusts on cutting board; unfold. Cut each crust in half, making 4 half circles.
• Place 1/2 cup beef filling on half of each half circle.
• Place 1/4 cup cheese on top of each.
• Dampen edge of crust with water. Fold sides over filling; crimp edges with tines of fork.
• Place on ungreased baking sheet. Bake for 10-15 minutes or until golden brown.
• Cool on baking sheet for 5 minutes.
• Garnish as desired

Comments:

• Suggested Garnished: Salsa, shredded lettuce, sour cream, diced tomatoes, sliced green onion.

Easy Orange Grilled Chicken

Category: Chicken

Ingredients:

• 1/2 cup orange juice
• 1/3 cup lime juice
• 1/3 cup vegetable oil
• 2 tablespoons honey
• 1 clove garlic, finely chopped
• 1/4 teaspoon black pepper
• 4 whole chicken legs (about 2 1/2 pounds), halved (see Tip, below)
• 1/2 teaspoon salt
• 2 navel oranges

Instructions:

• In a large bowl or large resealable plastic bag, combine orange and lime juices, oil, honey, garlic and pepper.
• Add the chicken pieces and let stand in the refrigerator at least 1 hour or overnight.
• Prepare the grill for medium heat, placing rack about 4 inches from the coals.
• Remove the chicken from the marinade; discard liquid.
• Sprinkle salt on both sides of the chicken pieces.
• Grill, turning occasionally with tongs, until golden brown and cooked through, 25-35 minutes.
• Meanwhile, using a small sharp knife, peel the oranges, cutting through the peel, the pith and the outer membrane of the orange segments.
• Separate the segments by cutting between the membrane and the fruit.
• Place the chicken on a platter.
• Garnish with the orange segments.

Comments:

• Prep Time: 20 minutes
• Marinating Time: 1 hour
• Grilling Time: 25-35 minutes
• Serves 4