My Recipe Collection

Jenny's Cookies 'n Cream Brownies

2012-01-28T08:35:00.000-06:00

Jenny, my co-worker, brought these brownies for her 28th birthday. Of course me and Oreos are best friends and when she told me how to make them I naturally could not wait to post the recipe here:

Fudge brownie mix with a cup of crushed oreos mixed in the batter, bake the brownies as directed on the box. Wait till the brownies cool complete, then spread vanilla frosting on top then put another cup of crushed oreos over that.

Jessica's Beer Dip

2012-01-28T08:32:00.001-06:00

My co-worker, Jess, brought this dip the other day. She served it with pretzels but I think it would go with any cracker. Server along side a frothy mug of draft beer you have a great happy hour! Yes. I live in Wisconsin.

(2) cream cheese
(1) package dry ranch dip mix
1/3 cup beer
2 cups shredded cheddar

Mix well- I usually mix first three ingredients and then add the cheese one cup at a time.

Sugar Cookies

2012-01-15T15:15:00.001-06:00

This is the best recipe ever if you like a soft sugar cookie! As you can see it is also a lot of fun if you have kids. Savannah begged and begged like she always does to make these.

Cream 1 cup butter, 1 cup sugar and add 2 eggs and 1/2 teaspoon of vanilla.
Whisk in a large bowl 3 cups of presifted flour, 1/2 teaspoon of baking soda, 1/2 teaspoon salt, and 1 teaspoon baking powder.
add 1/2 cup sour cream alternately with the dry mixture in thirds with the butter/sugar mixture.

Chill 2-3 hours.

Roll out and cut into shapes, bake at 375 degrees for 6 - 8 minutes.

Frosting:

Put 4 tablespoons SOFT unsalted butter in bowl and beat with electric mixer until fluffly. Add 1 1/3 cup of powdered sugar, beat in 1 table spoon milk and 3/4 teaspoon of vanilla. Add in another cup of powdered sugar and add more milk if needed. Add food coloring if desired. This makes enough to rost half of a cake mix so you may want to double the recipe depending on if you have more cookies.

Peanut Butter Blossoms

2012-01-15T15:06:00.003-06:00

A favorite treat at Christmas time and so easy to make! From Crisco found on Foodnetwork.com:

1/2 cup Crisco Butter flavored shortening

1/2 peanut butter (I prefer to use my favorite -Jif)
1/2 cup firmly packed brown sugar
1/2 cup white sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
small amount of sugar in a small bowl (to roll the cookie dough in)
48 Hershey's kisses (Charlie likes me to use the almond ones) unwrapped

Heat oven ton 375 degrees, cream together shortening, peanut butter, brown sugar and 1/2 cup white sugar. Add egg, milk, and vanilla. Beat well. Stir together flour, baking soda, and salt. Add to creamed mixture. Beat on low speed until stiff dough forms. Shape into 1 inch balls, roll in sugar. Place 2 inches apart on ungreased cookie sheet. Bake 10 - 12 minutes or until slightly golden brown. Top each cookie immediately with a chocolate piece, pressing down firmly so cookie cracks around edge. Remove from cookies and let cool.

Bacon Wrapped Shrimp and Scallops

2012-01-15T11:30:00.000-06:00

Ever find a recipe you like and don't want to lose? I have had this one on the shelf for almost 4 years now and have been meaning to get it posted in this blog before it comes up missing! From Foodnetwork.com's Rachel Ray:

12 jumbo raw peeled deveined shrimp, 16 to 20 count per pound
12 large sea scallops, trimmed and well drained
1 lime, juiced and zested
1 tablespoon toasted sesame oil
1 tablespoon grill seasoning or coarse salt and black pepper
1 teaspoon hot red pepper flakes
12 slices center cut or applewood smoked bacon, cut in 1/2
toothpicks
3 scallions, very thinly sliced on an angle

Preheat oven to 425 degrees

Place shrimp and scallops in a shallow dish or bowl. Dress seafood with lime juice and zest, a generous drizzle of sesame oil, grill seasoning and hot pepper flakes. Wrap each shrimp and scallop with a half slice of bacon. Wrap each shrimp working from head to tail, pulling bacon snugly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten bacon in place as necessary with picks.

Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan to allow draining while bacon crisps. Bake shrimp and scallops 10 to 14 minutes until shrimp is pink and curled, scallops are opaque and bacon is crisp. Shrimps may finish before the scallops.

Arrange cooked seafood on platter and sprinkle with chopped scallions.

Rachel's Raisin Filled Cookies

2012-01-03T07:31:00.000-06:00

I got this from a Facebook friend, Rachel, who posted the pictures and I just had to have the recipe so I could try it one day:

"I made these yummy cookies for New Years day. They turned out so well I decided to share the recipe. I found a recipe on allrecipes.com but I modified it slightly. I actually made the dough and filling on new years eve then left them in the fridge overnight which worked well. I rolled them out and baked them yesterday. Here's what I did:

Ingredients:
1 c brown sugar
1 c sugar
1 c margarine
3 eggs
1 tbsp vanilla extract
5 c flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp ground nutmeg
1/2 tsp salt
3 tbsps vanilla yogurt

Filling:
1 tbsp cornstarch
3 tbsps flour
1 c brown sugar
2 c hot water
1 1/2 c seedless raisins

In a mixing bowl cream sugars and margarine. Add eggs and vanilla, beat well. Add dry ingredients and yogurt then mix well. Chill at least an hour in the fridge.

For filling combine cornstarch, flour, and brown sugar in a sauce pan. Stir in water and then raisins. Stir and cook on medium-high heat until mixture boils and is thickened (about 3 minutes). Cool completely in fridge.
Roll out dough on a floured surface and cut in 2 inch circles. Spoon about 1 tsp filling on a circle and top with another circle. Pinch edges and cut a small slit in the top. Repeat with remaining dough and filling. Place on ungreased cookie sheet and bake at 350 degrees for 14 minutes or until lightly browned. Makes about 2 dozen cookies. Yum!"

Roast Duck

2011-12-26T16:07:00.049-06:00

We made roast duck this Christmas. I have always been curious about it from when I hear mention of it in the Christmas movies and also knowing it was something they ate during this time of year from days long ago. The recipe we used the ideas on seasonings were from allreceipes.com - we knew we didn't want a sweet flavored bird and found many recipes for orange duck and many other fruity ideas. This one seemed just right:

Ingredients

1 (4 pound) frozen duck
6 tablespoons olive oil
2 cups dry sherry
3 teaspoons dried oregano
3 teaspoons dried rosemary
3 teaspoons dried basil

Directions

Thaw duck in refrigerator until partially thawed. The skin should be soft, but the insides should still be frozen. Take duck out of wrapping, and stab the duck 15 to 20 times. Make sure the stab holes go past the fat and into the meat. This is very important for the marinating process.
In a large mixing bowl, mix 1 cup sherry, and 3 tablespoons olive oil. Place duck in the mixing bowl. Spread the sherry and olive oil all over the duck. Cover the mixing bowl, and refrigerate until duck is completely thawed (works best over night).
Preheat oven to 375 degrees F (190 degrees C). Remove duck from marinade, and remove the neck bone and the giblets from inside the duck. Spread some of the marinades inside of the duck. Rub the outside of the duck with 3 tablespoons olive oil and oregano, rosemary, and basil. Pour remaining 1 cup sherry into bottom of roasting pan, and place duck in pan.
Roast for about 30 minutes per pound (cooking times may vary.) Baste every 30 to 45 minutes.

Since we've never done this before, Charlie called his mom who suggested we stuff it with apples, celery, and onion for additional flavoring and moistness. They filled the cavity (not as large as a turkey's) and smelled wonderful going in as well as coming out. We served the duck with some red potatoes and green salad however I think if we ever make it again we will use fresh herbs. I also think it would be better to add some of the roasted apple, celery, and onions from the duck to a cornbread type dressing to serve on the side. The flavor of the duck really would really go good with an accompaniment like that.

Not a lot of meat on this long skinny bird, but because of the rich flavor a little duck goes a long way - it was a lot of fun! Next on the try list for Christmas is Goose!

Pecan Pie

2011-11-20T10:42:00.000-06:00

From Simply Recipes

Ingredients

•1 9-inch pie shell, frozen or chilled for an hour if freshly made. (See pie crust recipes.)
•1 3/4 cups pecans, coarsely chopped
•2 eggs, slightly beaten
•1 cup light corn syrup
•1/4 cup brown sugar
•1 Tbsp molasses
•2 Tbsp melted butter
•2 Tbsp flour
•1/4 teaspoon salt
•1 teaspoon vanilla

Method
1 Preheat oven to 375°F. Spread pecans along the bottom of the pie shell. Mix the remaining ingredients and pour over pecans. (No need for an electric mixer, you can mix by hand.) The pecans will rise to the surface of the pie.
2 Bake at 375°F for 40-45 minutes until the filling has set. About 20 minutes into the cooking you may want to use a pie crust protector, or tent the edges of the pie crust with aluminum foil to prevent the pie crust edges from burning.
3 Remove from oven and let cool completely.
Serves 8.

Aubrie's Pumpkin Chocolate Chip Cookies

2011-11-19T14:51:00.001-06:00

So living in Wisconsin there are some definite differences in the food out here. For example there is a lot of sausauge and beer. For dessert you have danish and all sorts of other types of pastries. Very German I guess? But what I can't fathom is no pumpkin chocolate chip cookies? I searched and searched at the stores they didn't one single type of cookie that came close! So a past co-worker of mine (and great baker I might add) sent me a recipe for a quick and easy cookie to get my craving taken care of. I have yet to try it of course.

"Hey Tammy! I hope that you had a fun Halloween yesterday. You said that you were craving pumpkin-chocolate-chip goodness? Here is the recipe that I always use for cookies/muffins. So easy and delicious:

1 (15 oz.) can pumpkin puree (not pie filling)
1 pkg (18.25 oz) spice cake mix
Chocolate chips (however many you want, I usually use 1 - 2 cups of semi-sweet).

Mix them all together (the batter will be really thick, but don't add any water/oil/eggs/etc. like it says on the cake mix, just use the dry mix!) and drop by spoonfuls onto a greased cookie sheet. Bake at 350 for 8-10 minutes or until nice and puffy. For muffins just put them in muffin liners (12 of them) and bake at 400 for 15-20 minutes or until the tops spring back when you touch them.

Enjoy! I hope that things are going well for you!"

Green Bean Casserole

2011-11-19T14:45:00.001-06:00

Recipe courtesy Paula Deen

Prep Time:10 min Cook Time: 20 min Level: Easy Serves: 6 servings.

Ingredients

1/3 stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce) can French-fried onion rings
Pinch House Seasoning, recipe follows
1 cup grated Cheddar

Directions

Preheat the oven to 350 degrees F.

Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

House Seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Copyright 2011 Television Food Network G.P.

Luck o'the Irish

2011-03-19T09:57:00.002-05:00

Made Corned Beef 'n Cabbage on St. Patty's Day. Threw in the crock pot 5 quartered red potatoes, a yellow onion, sliced carrots, beef brisket with seasoning, and plenty o' leaves of cabbage on the top. Poured a beer all around, set the crock pot on low and left it for 7 1/2 hours.

It was all so delicious! I am so proud of myself - I really didn't think it would turn out. Seems like I tried this many many years ago and it wasn't tender or tasty like this was. We will be making this an annual tradition!!

Chicken Cacciatore - CHECK

2011-03-12T14:20:00.003-06:00

Well this recipe was a success! It satisfied my craving I've had for a while - chicken cacciatore that is - and my family loved it! They never heard of it before so it was a great treat. We made some cheesy french bread to go with it, but used Swiss cheese as we were out of mozzarella - this paired with a glass of wine really added the finishing touch that was needed.

My husband's only request for next time was to use angel hair or vermicelli instead of spaghetti. Sounds like there will be a next time...

Chicken Cacciatore

2011-02-26T12:17:00.005-06:00

How funny that I was just thinking about searching a recipe for Chicken Cacciatore last night and then happened to run across this one by mistake on Beth's blog today? Guess I'll have to really try it this week. Hopefully it won't be one of those "think about it then forget about it" ideas. My husband hates spaghetti but maybe if he tries this he will change his mind. One can hope, right?

Hearty, Italian "hunter-style" chicken

6 boneless chicken breasts, cut in chunks
1/4 c. flour seasoned with
1/4 tsp salt and a dash of ground pepper
2 Tbl. olive oil
2 med. onions, sliced
3 green bell peppers, halved and sliced into strips
2 cloves garlic, crushed
4 oz fresh mushrooms, sliced
1 can ( 14.5 oz ) diced tomatoes
1 can ( 15. oz) tomato sauce
1/2 cup dry red or white wine
1 tsp salt
1/4 tsp pepper
1 1/2 tsp oregano
1 tsp basil
1 bay leaf

Heat olive oil in a large covered skillet. Place seasoned flour in a ziploc bag and add chicken, toss chicken in flour and remove, shaking off excess. Brown in oil for 5 - 8 minutes. Remove chicken form the pan. Add onions, peppers, mushrooms, garlic; cook and stir over medium heat until crisp-tender. Add remaining ingredients, stir, and add the chicken. Cover tightly and simmer on med. low for 10-15 minutes until chicken is cooked and vegetables are soft. Remove bay leaf before serving. Serve over cooked rice or spaghetti.

Turkey Hash

2010-12-03T08:18:00.003-06:00

2 cups cubed cooked turkey or chicken
1 1/2 cups cubed cook potato (white, sweet or both)
1/4 cup chopped onion
1/4 cup chopped red bell pepper
1/4 cup chopped mushrooms
3 tablespoons chopped fresh parsley
6 tablespoons heavy or whipping cream
1 egg, lightly beaten
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon good-quality curry powder
1/2 teaspoon paprika
1/2 teaspoon salt
Freshly ground black pepper to taste
1 tablespoon vegetable oil

Combine the turkey, potatoes, onion, bell pepper, mushrooms and parsley in a large bowl. Toss well.
In another bowl, stir together the cream, egg, garlic, Worcestershire sauce, curry powder, paprika, salt and pepper.
Stir the cream mixture into the turkey, and let it stand for 30 minutes, stirring occasionally.
Heat the oil in a 10 inch ovenproof nonstick skillet over medium heat. Add the turkey mixture. Cover and cook until the bottom is set - about 5 minutes.
Preheat the broiler. Transfer the skillet to the broiler. Broil until the top is set and golden brown - about 5 minutes. Serve immediately. Makes 2 to 3 portions.

Recipe found at http://www.blackdog4kids.com/holiday/thanks/dinner/hash.html

Biersuppe (Beer and Cheese Soup)

2010-10-15T06:53:00.001-05:00

This modern variation on a classic German recipe is fantastically cheesy without being heavy - just right for a crisp, fall evening. Replacing half of the cheddar cheese with Gouda would make an even lighter soup. This is delicious with the grilled Wisconsin-style Bratwurst.Makes 4 entrees or 8 first course servings

Ingredients

•3 to 4 tablespoons unsalted butter
•1 cup minced onion
•1/2 cup minced carrot
•1/2 tsp. paprika
•1/4 cup chopped celery
•3 cloves garlic, minced
•3 tablespoons flour
•3 cups chicken stock
•2 cups Sam Adams Octoberfest beer
•1/2 tsp. Dijon mustard
•6 cups grated sharp cheddar (about 1 pound)
•Several generous grinds of black pepper
•Salt to taste
•Garnish
•1/2 cup chopped parsley or paprika
•Pumpernickel croutons

Directions

In a Dutch oven, over medium low heat, melt butter. Add onion, carrots, and sauté for 7 to 10 minutes until onion begins to caramelize. Add celery and garlic; continue to sauté 3 to 4 minutes. Add flour and cayenne and stir constantly to brown and cook, 2 to 3 minutes. Add stock and beer, stir to mix and bring to a boil, whisking constantly, until it thickens slightly, about 7 minutes. Reduce heat to low and simmer for 10 minutes. A handful at a time, whisk in the cheese and cook until it dissolves. Stir in the Dijon to taste. When the cheese is completely incorporated, the soup is the consistency of a thin cream soup. Bring back almost to a boil and taste for salt and pepper. Serve immediately with a sprinkling of paprika or parsley and pumpernickel croutons.

Wisconsin-style Bratwurst

2010-10-15T06:51:00.001-05:00

The wave of German immigrants to Wisconsin in the late 1800’s brought along their favorite foods and culture along with their farming and cheese-making skills. Today, polka bands, beer gardens, and an enthusiasm for the perfectly cooked bratwurst can be found across Wisconsin.Makes 10 Servings
Ingredients

•10 fresh bratwurst sausages
•2 tablespoons butter
•2 cups thinly sliced white onions
•60 ounces beer (5 bottles)
•10 hoagie buns
•Stone ground or brown mustard

Directions

Place bratwurst in a large stockpot with butter, onions and beer. Simmer gently for about 20 minutes. (Be careful not to boil them or the skins will burst.) Remove brats from the pot and put on a pre-heated grill, or under the broiler, for 10 to 15 minutes until nicely browned. (You don’t have to worry about cooking them; they are fully cooked at this stage.) Cover grill between turnings.

Warm German Potato Salad

2010-10-15T06:50:00.000-05:00

A warm bacon vinaigrette dressing on potatoes is a classic of the German kitchen. Serve this hearty salad, and Old World Sauerkraut, alongside brats or roast chicken with a stein of beer.Ingredients

•3 pounds small (2 - 3”) red boiling potatoes, scrubbed well

•6 bacon slices (5 oz), cut into 1/2-inch pieces

•2 celery ribs, cut into 1/4-inch dice (1 cup)

•1 1/4 cup chopped sweet onion such as Vidalia or red

•1/2 cup chopped fresh parsley

•3 tablespoons olive oil

•1/2 cup distilled white wine vinegar

•2 teaspoons sugar

•2 teaspoons coarse grained or Dijon mustard

•1 1/2 to 2 teaspoons salt

•3/4 teaspoon black pepper

Directions

Steam potatoes in a vegetable steamer, until tender when pierced with a paring knife, 15 to 20 minutes. Transfer to a cutting board. Cook bacon in a heavy skillet over moderate heat, stirring occasionally, 8 minutes. Then add onion into pan and continue cooking until bacon is golden and crisp, about 12 minutes total. Transfer with a slotted spoon to paper towels to drain, reserving bacon drippings in skillet. Once potatoes have cooled to warm, cut into 1/2-inch-thick slices. Add to a large bowl along with bacon, celery, onion and parsley. Return skillet with bacon drippings to moderately high heat. Add oil, then whisk in vinegar, sugar, mustard, salt, and pepper and cook, stirring and scraping up brown bits, 30 seconds. Immediately pour hot dressing over potato salad and toss to coat. Serve warm.

Double Chocolate Cookies

2010-09-22T17:15:00.000-05:00

1 1/4 c granulated sugar
1 c butter, softened
1 egg
1 tsp vanilla
2 cups all purpose flour
1/3 c unsweetened cocoa powder
1 tsp baking powder
1 12 oz package of semisweet chocolate chips

Cream sugar, egg, butter and vanilla. Beat in flour, cocoa, soda on low speed. Stir in chocolate chips. Drop by rounded tablespoons onto ungreased cookie sheet. Bake at 375 for 8 - 11 minutes. Cool.

Ultimate Double Chocolate Chip Cookies

2010-09-22T17:10:00.002-05:00

Some of the best recipes are on the bags and packages of the stuff you use to bake with. As I was making the Chocolate Lovers Brownies recipe that I got off a cocoa box and have kept ever since (it is super easy and fast to make!) I found this on the flour bag so I wanted to post it here for when I get the ingredients needed (chocolate chips) we can try it!

Ultimate Double Chocolate Chip Cookies

1 1/4 packed light brown sugar
3/4 c butter flavored Crisco shortening
2 Tbs Milk
1 Tbs Vanilla
1 large egg
1 3/4 all purpose flour
1 tsp salt
3/4 tsp baking soda
3/4 semi sweet chocolate chips
3/4 semi sweet mini chocolate chips

Heat oven to 375 degrees. Combine sugar, shortening, milk, & vanilla in a large bowl. Beat at medium speed until light and fluffy. Beat egg into creamed mixture. Combine flour, salt, and baking soda together in another bowl then mix into creamed mixture until just blended. Stir in chocolate chips.

Drop rounded tablespoonfuls onto ungreased cookie sheet. Bake for 8 -10 minutes for chewy cookies, longer for crisper cookies.
Cool and enjoy!

Mom's Mac & Tomatoes

2010-05-15T12:02:00.000-05:00

So some people call this Goulash, but growing up my Mom and us kids always called it Macaroni and Tomatoes. The recipe is something I derived by watching Mom but am sure she did things differently especially as I don't have access to her canned tomatoes and juice from Dad's garden *sigh* - but storebought will have to do. Beware this makes a large pot full (Mom had to feed 7 kids!) and I have never been able to make it any smaller nor do I think it will taste right if I did.

Chop/dice one small onion
Chop/dice one small green pepper
1 lb hamburger
1 bag elbow macaroni
1 large can tomato juice
1 large can diced tomatoes
Salt and Pepper to taste

Brown onion and green pepper with hamburger until the meat is cooked through and vegetables are soft - drain if desired depending on grease amount. While this is cooking boil the macaroni in salted water until desired consistency. After hambuger and macaroni is done put the two together in a large pot (usually the one I cook the macaroni in) and then add the can of diced tomatoes and the can of tomato juice, heat through and salt and pepper (I LOVE LOTS OF PEPPER ON IT) and serve with bread and butter. Yum.

Libby's Spanish Rice

2010-05-15T11:56:00.000-05:00

1 15oz can Libby's whole kernal corn, drained
1/2 lb ground beef
1/2 c diced onion
2/3 c diced green pepper
1 28 oz can crushed tomatoes
1 c uncooked white rice
1 c water
1/4 tsp garlic powder
salt and pepper to taste

Cook ground beef, onion, and green pepper in large skillet until ground beef is brown. Add remaining ingredients and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 minutes or until rice is tender. Makes 6 servings.

Crossiant Chicken Salad Sandwiches

2010-05-01T10:57:00.002-05:00

This was something Charlie and I were talking about the other day. We've never made chicken salad sandwiches before. Heck we don't ever eat them either. I have them occasionally at showers or other get togethers when they are served but lately I've been craving them. So this is something I really want to try sometime soon, especially now that summer is coming up.

Ingredients:
6-8 plain croissants
3 cups cubed poached cooked chicken
1 1/2 cups grapes, sliced in half
4-5 diced spring onions
2 stalks celery, diced
8 fresh basil leaves, minced
3/4-1 cup mayonnaise or Miracle Whip
1/2 cup roughly chopped cashews (or sliced almonds if you prefer)
2 teaspoons fresh lemon juice
salt and pepper
lettuce leaf, to dress the sandwiches
havarti cheese, to dress the sandwiches

Directions:
Mix mayo, lemon juice, salt, pepper, and basil together till well incorporated. Fold in chicken, grapes, cashews,celery,and onions. Halve the croissants (you may wish to slightly toast them) and layer with salad, lettuce, and cheese if you wish. Serve immediately.

Simple Shepherd's Pie

2010-04-10T13:02:00.002-05:00

I got this recipe from my ex mother in law...and am posting it here for Michael, who seems to be raving to everyone about my cooking -huh? I know. I am good at creating poor man food with 5 ingredients or less, and thing is I am happy with eating it too. I like to eat, but I am no chef.

Brown 1 pound of ground beef seasoned with salt and pepper. The fattier the beef the more flavor of course, but any can be used.

While the beef is cooking make the mashed potatoes. Peal about 10 or so, to make a nice hearty size.

After beef is browned, drain and cover bottom of 9x13 casserole pan. I use the pyrex glass kind, but any will do.

Drain two cans of salted kitchen cut green beans and add to beef. Pour two small cans of tomato sauce on top. Spread the beef, bean, and sauce evenly on bottom of pan and level out.

Drain and mash potatoes with a nice amount of butter a little milk, not too much. I like mine a little lumpy but my MIL used to whip them to the point they were baby food.

Top the beef and bean mixture with the mashed potatoes to make a layer. Then top with a cup of shredded cheddar, medium or sharp depending on how much flavor you like.

Bake at 350 for 30 minutes until the cheese is melted and the beef mixture is bubbly. Let cool for about 5 minutes before serving.

DeAnn's Scones

2009-12-22T08:33:00.002-06:00

This comes from a sweet lady I work with. We were having treats week and of course when she was frying them up the smell of scones consumed the whole building. When I asked her for the recipe she told me, "Sure! Kohlers market for $1.09 a pound bag!" I'm glad to know I am not the only one that is a working mom and makes compromises. She did give me her recipe though for when she is not working:

..........usually I use my roll recipe which is:

1/4 cup sugar
1/4/cup oil
1 can milk
2 eggs
2 dry yeast desolved
2 teasp salt
mix in flour with beaters a lot then add 1 cup hot water and mix more oh and about 8 or more cups of flour...............raise once and then roll out and raise and bake...........for scones I just raise in the bowl and then cook in oil..............yum!

Lisa's Taco Soup

2009-10-13T10:56:00.002-05:00

I got this recipe from Lisa, a good friend from work. Unfortunately she and I no longer work in the same office but we still work for the same department. The "Enjoya" part comes from a cute little Italian lady who owned a small Italian restaraunt across from where we worked. She would always greet us when we came for lunch with her charming smile and her cute accent. I don't think Lisa and I along with the others will ever forget it for as long as we live! In fact, we still meet up from time to time and eat there for old time sakes.

2lb ground beef
1 onion diced
2 packets of taco seasoning
2 large bottles/cans of tomato juice
3 cans of corn (do not drain)
3 cans of black beans (do not drain) *
Brown beef and onion. Add tomato juice, corn beans and taco seasoning. Bring to boil and let simmer for 20 min. Top with sour cream and tortilla strips.

*you can substitute red beans or kidney beans for black beans.
Enjoya!

Monica's Pumpkin Chocolate Chip Bread

2009-10-13T08:37:00.000-05:00

My sweet sister, Monica, made me a loaf of pumpkin chocolate chip bread for my birthday. It was so moist and delicious I asked her to supply the recipe to me. Of course she does everything out of her head and noto by the book, so I of course will need to write this one down:

"The recipe is so easy. 1 box of spice cake mix add half a large can of pumpkin and a little flour so it isn't so sticky about 1/3 cup add chocolate chips and spray your pan and bake 8 to 10 min at 350"

Peanut Butter Snack Mix

2009-10-09T16:17:00.000-05:00

3 Tbs honey
2 Tbs butter
3 Tbs peanut butter
4 cups Chex cereal (assorted wheat and corn)
2 cups mini pretzels
1/2 dry roasted peanuts

Pre-heat oven to 175 degrees. Combine honey, butter and peanut butter in a microwave safe bowl. Heat until smooth. Combine cereal, pretzels and peanuts in a large bowl. Pour peanut butter mixture over cereal mixture and toss to coat. Spread on baking sheet and bake 1 1/2 hours. Makes 6 cups.

I like to add M&M's or raisins, or Reeses Pieces, or whatever I'm in the mood for.

Easter Breakfast Casserole

2009-10-09T16:11:00.000-05:00

1 pkg breakfast sausage links
6 English muffins, cuty into 1 inch cubes
1/4 cup butter, melted
1 cup shredded cheddar
1 cup shredded mozzarella
1/2 cup chopped onion
1/2 cup chopped red pepper
12 eggs
2 cups milk
1/2 tsp salt
1/2 tsp pepper
1/4 cup bacon bits

Cook sausage according to package directions. Cool slightly; cut into 1/4 inch slices. Place English muffin cubes in a greased 13x9 inch baking dish; drizzle with butter. Layer with sausage, cheese, onion and red pepper. In a large bowl, combine the eggs, milk, salt and pepper. Pour over cheese. Sprinkle with bacon. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Uncover and bake at 350 degrees for 45-50 minutes or until a knife inserted into the center comes out clean. Let stand 5 minutes. 12 servings.

Pork Chops with Fennel & Rosemary

2009-10-09T16:06:00.000-05:00

2 tsp fennel seed
2 tsp garlic powder
2 tsp rosemary leaves
1 1/2 tsp onion powder
3/4 tsp medium ground pepper
3/4 tsp salt
4 tsp olive oil
4 bone-in poerk loin chops, cut 1 inch think

Combine fennel, garlic powder, rosemary, onion powder pepper, & salt in a food processor or blender. Process until fine. Stir in oil. Spread the mixture on both sides of pork chops.

Broil or grill 4 to 6 inches from heat for 14 to 16 minutes or until done. Turn meat once during cooking. Serve immediately. (I like to add sliced mushrooms that have been simmering in butter, rosemary, & garlic powder to the top.)

Korean Style Broiled Beef

2009-10-09T16:00:00.001-05:00

1 lb beef (sirloin, flank, etc) sliced into thin pieces
4 tbsp. sugar or honey
2 tbsp. sesame oil
2 tbsp. rice wine or sherry
6 tbsp. soy sauce with dash of pepper
2 scallions, chopped
2 to 3 cloves garlic, minced
2 tbsp. sesame seeds

Add all ingredients except soy sauce to meat. Mix well. Marinate 30 minutes or longer. (The longer the better taste.) Add soy sauce, mix again. Tastes best if broiled on charcoal fire, but delicious broiled on open electric grill or in oven broiler, or fried with small amount of oil until tender. If frying meat, cover tightly for few minutes, adding small amount of water. Serve hot with white rice.

Jamie's Sausage Creem Cheese Bake

2009-09-23T08:42:00.000-05:00

I have been long time blogging and online buddy with this sweet Christian friend who lives in Roanoke Virginia. We have yet to meet in person but I do get lots of tips and tricks from her. She is a stay at home mom who home schools! I am privelidged to have met her as she is such a good influence. I was reading her Facebook one day where she talked about this recipe and I just had to get it. Makes me hungry reading it:

Jamie sent you a message. --------------------
Subject: Recipe Here's the recipe for Sausage Cream Cheese Bake:

2 lbs. sausage(I used Jimmy Dean's with Maple)
2 8oz. packages of cream cheese, softened
2 cans crescent rolls.

Grease 9x13 baking dish. Unroll and spread 1 can of crescent rolls in dish. Cook and crumble sausage. Mix cooled sausage with softened cream cheese. Spread sausage mixture on top of cresent rolls. Cover mixture with remaining can of cresent rolls. Bake according to directions on crescent roll can. (Mine actually baked for 18 minutes) Cut into squares and serve.--------------------

Lola's Clam Chowder

2009-09-19T15:50:00.002-05:00

This recipe I learned from a dear friend named Lauri. I called her Lola...she is a VERYgood cook. She made this for me one day when I was down with my foot surgery. I often watched her cook a lot and took some of it home with me! I miss her but she and her family is happy and prosperous in Montana now.

Lola's Clam Chowder

1/2 pound bacon slices, cut into 1/2" pieces
1 stick butter (real butter - not that margarine crap)
3 - 4 stalks of celery, chopped
1/3 white onion, minced
7 medium potatoes, peeled & diced (use less or more depending on how you like)
1 quart of heavy whipping cream
1 quart of milk
3 small cans clams, chopped style (keep the juice)
Bon Appettit, salt, pepper to taste.
1/3 cup corn starch
1/2 cup cold milk

Brown the bacon pieces over medium heat in a large dutch oven until thoroughly heated through. Leave drippings in pan and added the celery, onion, and butter. Cook until celery and onion are just barely starting to get soft. Add cream, milk, potatoes, clam juice from cans, and seasoning. (set clams aside) Simmer on low heat stirring often about 30 minutes or until the potatoes are the consistency you like. Add 1/3 cup cornstarch mixed with 1/2 cup cold milk to thicken. Turn heat off, let sit for 15-20 minutes and stir often to cool and to break up the film that will cover the top that has cooled. Throw in the clams and serve with home made sour dough or other type of bread.

(My husband gives me the credit for this recipe as he tells the kids he loves "my" clam chowder. I hate to have to remind him that I didn't make it up at all. He apparently is still in denial that he married someone who can't really cook but can follow directions easily.)

Captain and Crunch

2009-06-29T17:41:00.004-05:00

I was watching a documentary on cereal on the Food Network the other night and they were talking about how sugared cereals slowly became money makers in the market for kids. I remember them in the cupboard when I was a kid and not sure why my friends' kitchens were so different. My favorite was Lucky Charms. Next was Cheerios. I loved pouring so much sugar on them that it couldn't dissolve by the time I got to the bottom of the bowl. I remember that syrupy sweet milk still and it makes me cringe now.

I thought the other day after Savannah asked for "Captain and Crunch" I really ought to forget what is on sale and what Charlie and I like to "snack" on and get something a little less sweet. That and start hiding the sweet stuff. I don't like the idea of all that sugar in the morning, but kids do. In fact every time I ask her what she would like to eat it happens to be either peanut butter and jelly sandwiches, honey and butter sandwiches, or ice cream. Pretty sad cause it used to be "macaroni and cheese!"

I'd better get my butt in gear and back to the basics! Although she did enjoy the "cucumbers" aka zucchini we made with Shake n Bake. Now that was cute! I wonder if she'll change her mind now knowing they weren't cucumbers.

Becky's Chocolate Zucchini Cake

2009-06-27T08:52:00.013-05:00

I met Becky as a child when attending the LDS church. We are now friends on Facebook and am pretty sure that she mentioned this recipe online as we often do post food there off and on as our status...being on FB I find this is something that happens off and on. Food is always a subject.

Becky Hancock Hubbard also commented on her status: "did I mention it was still warm when we ate it? yummy. Tammy, here is the recipe:

Chocolate Zucchini Cake

½ cup margarine
½ cup oil1
¾ cup sugar
2 egg
2 cups
grated zucchini
2 ½ cup flour
1 tsp vanilla
½ cup sour milk (1 ½ tsp lemon juice or vinegar with milk, let stand 5 minutes)
½ cup cocoa
½ tsp cinnamon
½ salt1 tsp soda
1 tsp baking powder

Stir cocoa and sugar together. Combine all ingredients. Pour into greased and floured 9x13 pan. Make a topping of:
¾ cup each chocolate chips, brown sugar, chopped nuts
Sprinkle over the top of cake batter and bake at 350 for 40-45 min. Cool.

Food for Thought...

2009-06-25T16:52:00.002-05:00

Obviously food is on my mind a lot. So much so that one of my Facebook friends made the observation that my stomach leads my thinking. I guess I must post a lot either about food that is on my mind or that I am hungry.

Since it is a lot on my mind, and I will admit it is - especially at work when I am limited to what I have brought to eat - that is why I decided to start posting "Food for Thought" entries on this blog. What better way to bring up the subject of food?

Why do I save recipes in a file that I want to try but then never do? I know why. Because so many times I have tried a recipe, it didn't turn out the way I thought it would and was highly disappointed. I still think it ought to be a goal of mine to try at least one recipe per month. I had a supervisor at work that once did this. She made it a big production though -inviting friends and family, having drinks and dessert to go with it. Now that is too risky for me. For my husband, that is a different story. He has the knack for compiling seasonings and flavors.

This past week he made salmon with a balsamic vinegar marinade (I don't remember all the ingredients) and grilled avocados. To go with this he had seasoned red potatoes and fresh broccoli served w/cheese. Was the yum. Savannah loves salmon and asked for seconds! Of course he does not remember the ingredients as he just whipped this together one night, so unfortunately to ask me for the recipe? Well I'm afraid you had to be there.

Marnet's Stuffed Cabbage

2009-06-23T09:13:00.000-05:00

I met Marnet through my church, Calvary Fellowship, and we are also friends on Facebook. She mentioned stuffed cabbage rolls online and immediately I had to ask for the recipe. I had never even heard of stuffed cabbage until my husband mentioned it once and that his mother made them and he would like to try them again. Ever since then I have wanted to make them but wasn't sure where to start. I hope that when I do finally make this as a surprise for him that it is something that takes him back. Kind of like a "Ratatouille Disney" moment. Thinking of this, I really need to write his mother and ask her for some of the recipes though....so you may see another posted here before I even try this one.

Hey Tammy,
Here's the recipe for the cabbage rolls. I have found this recipe works better when you use more soup so I use a second can of tomato soup to cook the rolls in.

It's a pretty simple recipe - right up my alley. Hope you like it.

Marnet

Ingredients:

8 large cabbage leaves
1 can tomato soup
1 pound ground beef
1 cup cooked rice
1/4 c chopped onion
1 egg slightly beaten
1 tsp salt
1/4 tsp pepper

Cook cabbage leaves in boiling water for about 10 minutes to soften. Drain. Mix 2 tablespoons of the soup and rest of ingredients. Divide the mixture among cabbage leaves. Fold the sides in, roll up, and secure with toothpicks. In a large skillet place rolls, seam side down. Add rest of soup to pan, cover, and simmer 40 minutes stirring often and spooning soup over top to avoid sticking

Black Eyed Peas & Avocado Salsa

2009-06-17T18:39:00.001-05:00

1 can black eyed peas, drained
1 can white corn (Hominy), drained
4 tomatoes (or 6 Roma tomatoes), chopped
1/2 bunch green onion, chopped
3 avocados, chopped
1-2 packages Italian dressing mix (the original recipe calls for 1, but I always double this)
1/2 bunch cilantro
Lemon juice and salt to taste (the original recipe does not call for either, but I think it needs both)

Mix all ingredients together and chill overnight. Can be served cold or room temperature. (I prefer room temperature.)

MY METHOD: I always chop the tomatoes, green onions, and cilantro in a food processor, one at a time. This makes the tomatoes juicer and saves a TON of time. Chopping by hand will make a chunkier salsa. I also add about 2 t. of lemon juice and a 1/4-1/2 t. of salt when I make it, but this varies by batch. I check it again before I serve it. The salsa may need more of both, but you have to wait until the flavors have blended to know for sure. I have made this the same day I served it, but it does need some time to sit and blend before serving. The longer it sits, the better it gets.

Beef Tamales

2009-05-30T09:33:00.002-05:00

This recipe makes a lot, but if you're going to go to all the trouble of making tamales from scratch, you might as well have a party! You will need butchers' twine and a large pot with a steamer basket to make these. May be frozen up to 6 months in heavy-duty resealable plastic bags. To reheat, thaw in refrigerator and then steam or microwave until heated through.

Ingredients:
4 pounds boneless chuck roast
4 cloves garlic
3 (8 ounce) packages dried corn husks
4 dried ancho chiles
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 cup beef broth
1 teaspoon cumin seeds
1 teaspoon ground cumin
2 cloves garlic, minced
2 teaspoons chopped fresh oregano
1 teaspoon red pepper flakes
1 teaspoon white vinegar
Salt to taste
3 cups lard
1 tablespoon salt
9 cups masa harina

Directions:
1. Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat. As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3 1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly, and shred finely with forks.
2. Meanwhile, place cornhusks in a large container and cover with warm water. Allow soaking for 3 hours, until soft and pliable. May need to weight down with an inverted plate and a heavy can.
3. Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow cooling and then removing stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
4. Heat oil in a large skillet. Mix in flour and allow browning slightly. Pour in 1-cup beef broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beef into skillet and cover. Let simmer 45 minutes.
5. Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
6. Drain water from cornhusks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the cornhusk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
7. Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape. Make sure steamer does not run out of water. Serve immediately, allowing each person to unwrap his or her own tamales. Allow any leftovers (still in husks) to cool, uncovered, in the refrigerator.

Quinoa Stuffed Peppers (w/ a Mexican flair)

2009-05-27T22:10:00.005-05:00

(I made this for the first time tonight so forgive me if a few of the amounts are off--I just added things til I got the preferred taste and texture. It was delicious!)

1 cup quinoa (use red quinoa if you can find it)
1 tablespoon vegetable oil
1 small onion, chopped (about a cup; try sweet onions if you have them)
1 clove garlic, crushed
1/2 cup chopped black olives
1 cup canned hominy, rinsed
1/4 tsp cayenne
1/4 tsp chili powder
1/4 tsp sweet paprika
8 oz crushed tomatoes
4 oz canned chili verde
salt and pepper to taste
4 large bell peppers
grated pepper jack cheese*
chopped fresh cilantro*
chopped avocado*
sour cream or plain yogurt*

*optional

Cook the quinoa per box instructions (I use vegetable broth instead of plain water)

Meanwhile, saute the onions on medium high heat in oil for about 5 minutes until soft then stir in garlic, olives and hominy, cayenne, chili powder and paprika. Saute another 5 minutes and add crushed tomatoes and chili verde. Simmer uncovered until sauce thickens.

When quinoa is finished cooking stir it into the sauce and season the mixture with salt and pepper.

Preheat the oven to 350 degrees.

Cut the tops off the bell peppers and clean out the centers. Put the peppers in a microwave-safe deep dish (I use bread loaves and do 2 peppers at a time). Pour an inch or two of water in the dish and microwave the peppers for a few minutes. Pour out excess water from the softened peppers and spray the pan(s) with cooking spray. Fill the peppers with the filling and cover the pan(s) with aluminum foil.

Bake, covered, for 30 minutes.

Take the peppers out of the oven, remove foil, and increase the oven temp to 400.

Add optional cheese and return the uncovered peppers to the oven. Cook until the top of the peppers start to brown a little.

Remove peppers from oven and garnish with optional toppings if you like.

Mother In Law's Pasta Salad

2009-05-27T20:36:00.004-05:00

1 Bag salad macaroni
1 Regular bottle cucumber ranch dressing
1 Large cucumber
2 Medium tomatoes
1 Tablespoon dill weed
1 Tablespoon Bon Appetite seasoning
Salt to taste

Directions:

Boil salad mac per directions, or to your taste. I like my pasta firm in my salad. Cool off in fridge or room temperature. Meanwhile skin cucumber and dice into small pieces. Same with tomatoes. Once macaroni is cool, add salad dressing until pasta is evenly Incorporated. Add tomatoes and cucumbers. Add seasonings to taste. 1 tablespoon is a rough estimate. Chill or serve room tempurature. Makes a large bowl.

South of the Border Shrimp and Pasta

2009-05-27T20:34:00.001-05:00

Ingredients:
2 tablespoons olive oil
1 medium white onion, chopped
2-3 cloves garlic, minced
2 green bell peppers, chopped
2 cans (15 oz) tomatoes
4 oz sliced jalapenos (adjust per taste)
2 teaspoons chili powder
1 lb large shrimp, cooked and peeled
8 oz small pasta shells, cooked and drained

Directions:

Heat olive oil in large skillet; add onion garlic and bell peppers. Sauté until onion is translucent. Stir in tomato sauce, jalapenos and chili powder. Bring to a simmer then reduce heat and let simmer 15 to 20 minutes. Stir in the cooked shrimp and pasta and continue to cook until heated through. Top each individual serving with a dollop of fat-free sour cream slices of avocado and sliced black olives.

Makes: 6 servings

Nutrition Information:
Calories 340; Fat 5g; Sat Fat 0.5g; Cholesterol 175mg; Sodium 430mg; Carbohydrate 38g; Fiber 5g; Protein 35g;
DV: Vitamin C 80%; Vitamin A 35%; Calcium 10%; Iron 20%;

Baked Salmon with Tomatoes, Spinach and Mushrooms

2009-05-27T20:32:00.001-05:00

Ingredients:
4 salmon fillets
2 cups chopped fresh spinach leaves
1 cup sliced mushrooms
1 tomato, chopped
1/3 cup sun-dried tomato salad dressing
Directions:
Heat oven to 375 degrees Fahrenheit. Place fish fillets, skin sides down in 13 x 9 inch baking dish sprayed with cooking spray. Combine remaining ingredients; spoon over fish.

Makes: 4 servings

Nutrition Information:
Calories 190; Fat 7g; Sat Fat 1g; Cholesterol 60mg; Sodium 320mg; Carbohydrate 5g; Fiber 1g; Protein 24g;
DV: Vitamin C 10% Vitamin A 25%; Calcium 4%; Iron 10%

Mom's "Pansete"

2009-05-21T17:13:00.001-05:00

Mom made this when were kids. Not sure if this is how she made it or not, but it is my version and it tastes like what I remember. Cheap and fast too.

1 lb lean ground beef (I often use 1 1/2 lbs of regular ground beef for more flavor)
1 medium head cabbage - cored, cut in half, then quartered (about 2x2 size pieces)
4 packages of Oriental flavored ramen noodles

Brown ground beef on stove in large Dutch oven pan just until pink disappears. Salt & pepper to taste. Do not drain drippings. Add cut cabbage to pan (cabbage will shrink as it cooks down) and stir in with ground beef. Add Oriental seasoning from ramen noodles. Mix well. Turn to medium heat and cover stirring occasionally until cabbage is soft.

Just as cabbage turns soft, turn to low heat. Boil water and cook noodles about 1 minute. Drain noodles and add them to cabbage/beef mixture. Stir well so that all are evenly corporated. Serve immediately. May add soy sauce to pan for taste or set at the table for each to add their own.

Makes 6 portions (approx)

Salmon Noodle Casserole

2009-05-17T20:51:00.001-05:00

2 sprays cooking spray
6 oz uncooked whole-wheat pasta, elbow macaroni or penne
1 cup onion, chopped
1/2 cup sweet red pepper, chopped (plus some rings for garnish if desired)
1/2 cup green pepper, chopped
1 cup fat-free skim milk
2 large eggs
2 Tbsp chives, fresh, minced
1/4 tsp paprika
3/4 tsp table salt
1/4 tsp black pepper
6 oz canned salmon, picked over for bones

Instructions
1. Preheat oven to 350ºF. Coat a 3-quart casserole dish with cooking spray.
2. Bring a large pot of water to a boil; add pasta, stir and bring to a boil again. Cook until pasta is completely tender, about 8 to 10 minutes; drain, return pasta to pot and set aside.
3. Coat a large nonstick skillet with cooking spray; add onion and peppers. Sauté over medium-high heat, stirring frequently, until onions start to brown, about 5 minutes; add to pasta pot.
4. Bring milk to a simmer in a small saucepan. Meanwhile, beat eggs in a small, heatproof bowl. Slowly pour half of warmed milk into eggs (while beating constantly); pour mixture back into saucepan. Cook over medium heat, stirring constantly, until mixture thickens to consistency of custard sauce, about 5 minutes; remove from heat. Stir in chives, paprika, salt and pepper; then stir seasoned sauce into pasta pot.Add salmon to pasta pot and spoon mixture into prepared casserole dish. Bake until mixture is piping hot and top is browned, about 20 minutes. Garnish with red pepper rings before serving if desired. Yields about 1 1/3 cups per serving.

Mexican Meatloaf

2009-05-17T20:50:00.000-05:00

1 sprays cooking spray
1/2 pound raw extra lean ground beef
1/2 pound lean ground turkey
2 large egg white(s)
2 oz cornbread stuffing dry mix, (about 1 cup)
1 medium onion, chopped
1/2 tsp chili powder
1/4 tsp ground cumin
4 oz canned green chili peppers, diced
8 oz canned enchilada sauce

Instructions
1. Preheat oven to 375°F. Coat a broiler pan with cooking spray.
2. In a large bowl, mix beef, turkey, egg whites, stuffing mix, onion, chili powder, cumin, chilies and half of enchilada sauce together. Shape into an oval with your hands and place on prepared broiler pan. Cook for 1 hour, top with remaining enchilada sauce and bake for 5 minutes more. Slice into 6 pieces and serve.

Stuffed French Toast

2009-05-17T20:49:00.000-05:00

8 slices of bread - cubed
1 pkg cream cheese cubed - put on the bottom of the pan
12 eggs and 2 cups of milk - mix together pour over bread mixture
½ cup syrup - pour over bread mixture

Put in fridge overnight. Bake at 375 degrees for 45 minutes

Fancy Potatoes

2009-05-17T20:47:00.001-05:00

5 lbs potatoes
1 small tub sour cream
1/2 can chicken broth**
Garlic & onion salt to taste
Ritz Crackers
String cheese

Mix until creamy. Cut up 2 or 3 sticks of string cheese and mix well. Crush enough Ritz crackers to cover the top of casserol dish and sprinkle on top. Bake at 350 degrees until cheese is melted.

**Can also use 1 small can of cream of mushroom soup

Peanut Butter Brownies

2009-05-17T20:43:00.001-05:00

1 cup sugar
1 cup brown sugar
1 cup butter flavored Crisco
3 eggs
1 tablespoon vanilla
1 cup peanut butter
1 teaspoon baking soda
½ teaspoon salt
1 ¾ flour
1 ¾ cups rolled oats

Mix all ingredients adding flour and oats last. Spread in ungreased 9x13 baking pan and bake 25-30 minutes in preheated 350° oven. Let cool and frost with Chocolate Lover's Frosting.

Basil Rub Roast Chicken

2009-05-17T20:41:00.000-05:00

1 tablespoon salt
2 teaspoons sugar
¼ teaspoon onion powder
¼ teaspoon paprika
½ teaspoon lemon juice
½ teasponn pepper
1 tablespoons basil
2 tablespoons vegetable oil

Mix all ingredients in medium bowl. Rub mixture on whole roasting chicken, stuffed or unstuffed, and bake in cooking bag as directed by package instructions.

Buttercream Frosting

2009-05-17T20:40:00.001-05:00

1/2 cup shortening
1 pound confectioners' sugar
5 tablespoons water
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon butter flavored extract

Sour Cream Sugar Cookies

2009-05-17T20:39:00.000-05:00

1-cup butter
1 cup white sugar
1/2 cup sour cream
1 egg
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 pinch salt

Preheat oven to 350 degrees. In a medium bowl, cream together the butter and sugar. Stir in the egg and sour cream, AND THEN stir in the baking soda and salt. Gradually add the flour until dough becomes too difficult to stir. Turn the dough out onto a floured surface and knead in flour until dough is no longer sticky. Roll the dough out to 1/4 to 1/2 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart on unprepared cookie sheets. Bake for 6 to 8 minutes in the preheated oven. Cookies should be lightly browned at the edges. Remove from the baking sheets to cool on wire racks.

Pumpkin Bread w/Cream Cheese Spread

2009-05-17T20:36:00.001-05:00

2 c. pumpkin
4 eggs
1 c. oil
2/3 c. water
3 c. sugar
3 1/2 c. flour
1 1/2 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp ground cloves

Mix wet ingredients first. Mix dry ingredients in separate bowl. Add dry slowly to wet until smooth. Bake at 350 for 45 -60 mins. 3loaves.

Cream Cheese Spread

1 1/2 c. powdered sugar
3/4 tsp vanilla
8 oz cream cheese
4 T margarine

Refrigerate for awhile before serving.

Brown Sugar-Glazed Sweet Potatoes with Marshmallows

2009-05-17T20:33:00.000-05:00

4 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch pieces
2/3 cup packed golden brown sugar
5 tablespoons butter1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
Pinch of ground ginger
2 cups miniature marshmallows
1/2 cup sliced almonds

Preheat oven to 375°F. Arrange potatoes in 13 x 9 x 2-inch glass baking dish. Combine sugar, butter, cinnamon, salt, nutmeg and ginger in heavy small saucepan over medium heat. Bring to boil, stirring until sugar dissolves. Pour over potatoes; toss to coat. Cover dish tightly with foil. Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally, about 20 minutes. Increase oven temperature to 500°F. Top potatoes with marshmallows and nuts. Return to oven; bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.

Mac N Cheese

2009-05-17T20:32:00.000-05:00

Mix first: 3 C milk
5 TB mayonnaise
2 eggs
27-32 shakes of Maggis /liquid spice
Salt and Pepper
1 lb grated cheese/ set aside enough to top the noodles

Boil 16 oz noodles: 2 thick cut slices of ham, diced: 3/4 C onion diced. Let noodles cool slightly, add sauce and grated cheese to the noodles, then ham and onions. Put in baking dish 9 x 13, top with cheese and bake at 350 for 25 min. *note: We cut two slices of ham about 3/8" -1/2" thick and then cube it.

Crunchy Pumpkin Pie

2009-05-17T20:31:00.000-05:00

Follow the directions to make a pie on the back of the large can of Libby’s Pumpkin Pie mix except use ONLY 1 can of evaporated milk.

Pour pumpkin mixture into 9x13 pan.

In separate bowl add 1 yellow cake mix and 1 ½ cubes of butter. Cut butter into cake mix. Cake mix must be dry!

Sprinkle cake/butter mixture over top of pumpkin mix. Spread nuts over all.
Bake at 350 for 1 hour or until toothpick inserted comes out clean. Cover top with foil if cake mixture gets brown too quick.

Chocolate Lover's Frosting

2009-05-17T20:30:00.001-05:00

3 c powdered sugar divided
2/3 c cocoa
½ (1 stick) butter or margarine, softened
5-6 Tbsp milk, divided
1 tsp vanilla
Beat 1 cup powdered sugar, cocoa, butter, 2 Tbsp milk and vanilla in small bowl until creamy. Gradually beat in remaining sugar and milk until smooth.

Chocolate Lover's Brownies

2009-05-17T20:29:00.000-05:00

1 2/3 c granulated sugar
¾ c (1 ½ stick) butter or margarine, melted
2 Tbsp water
2 large eggs
2 tsp vanilla
1 ½ c flour
¾ c cocoa
½ tsp baking powder
¼ tsp salt
¾ c chopped nuts (optional)

Preheat oven to 350, grease 13 x 9 pan
Combine ingredients
Bake for 18 – 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool and sprinkle w/powdered sugar or frost.

Breakfast Casserole

2009-05-17T20:28:00.000-05:00

1 package frozen hash browns
1 family size can Cream of Mushroom soup
1 package of shredded Colby/Jack cheese (2-3 cups)
½ c milk
1 package of bacon
1 package of Jimmy Dean sausage
2 small cans of green chili’s
1 small tomato
1 small onion
1 dozen eggs
1 tsp dried mustard powder

Cook bacon and sausage. Mix in diced onion and green chilis. Place frozen hash browns in the bottom of pan. Pour bacon/sausage mixture over the top. Dice up small tomato and put over the top of meat mixture. Mix eggs together, add milk and dried mustard powder. Pour in mixture. Pour Cream of Mushroom soup over the top. (You will have to spread it out with a wooden spoon cuz it’s lumpy. Don’t add any water or milk to it.) Sprinkle shredded cheese over the top. Cover with foil and bake @ 350 degrees for 1 hour and a half. During the last half hour remove foil.