Monday, December 21, 2009

Butterscotch Pull Apart

Use a bunt cake pan spray with non stick spray.

Put 21 of the rhodes rolls in the pan.

1/2 cup brown sugar sprinkle over frozen rolls

1 small pkg butterscotch cooked pudding dump in dry

1 cube margerin melted pour over the top of everything
Spray clear wrap with non stick spray and cover the pan and leave overnight to rise.
Cook on 350 for 30 mins.Check at 20 mins.. if getting dark cover pan with tin foil until done cooking.I cover a cookie sheet with tin foil and cook this on top of it so it doesn't get all over your oven.Pull it out and tip over on cookie sheet and you are ready to eat!

Tuesday, December 15, 2009

Oh-So-Easy Cheese Log

What You Need!
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
1 pkt. (1 oz.) dry onion soup mix
2 Tbsp. BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2/3 cup finely chopped PLANTERS Pecans, toasted
Make It!
MIX first 4 ingredients.
SHAPE into log; wrap in plastic wrap. Refrigerate 2 hours.
UNWRAP log; roll in nuts. Firmly press nuts into log to secure.

PHILLY Cheesy Chili Dip

What You Need!
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (15 oz.) chili
1/2 cup KRAFT Shredded Cheddar Cheese
2 Tbsp. chopped cilantro
Make It!
SPREAD cream cheese onto bottom of microwaveable pie plate; top with chili and Cheddar.
MICROWAVE on HIGH 45 sec. to 1 min. or until Cheddar is melted; sprinkle with cilantro.
SERVE with assorted NABISCO Crackers and cut-up fresh vegetables.

Classic Cocktail Meatballs

2 lb. lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
2 eggs
1 jar (12 oz.) grape jelly
1 bottle (12 oz.) chili sauce
Make It!
HEAT oven to 400ºF.
LINE 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix meat, stuffing mix, water and eggs until blended. Shape into 50 (1-1/2-inch) meatballs; place in prepared pans.
BAKE 16 min. or until done (160ºF). Meanwhile, bring jelly and chili sauce to boil in large saucepan on medium heat, stirring occasionally.
ADD meatballs to sauce; stir to evenly coat.

Hamburger and Potato Casserole

1 lb ground chuck
1/4 teaspoon salt
3 large baked potatoes, peeled
1/2 lb sliced fresh mushrooms
1/4 cup butter
1/4-1/2 teaspoon garlic salt
1 cup sour cream
1/2 cup milk
1 (4 ounce) can corn (I prefer Green Giant Niblets)
1 (8 ounce) package mozzarella cheese
1 (8 ounce) package colby cheese
1Preheat oven to 350 degrees.
2Brown Ground Chuck and drain.
3Add salt and set aside.
4Thinly slice Baked Potatoes and spread in a 9x11 inch shallow baking pan (prefferably glass).
5Melt butter and Garlic Salt in a frying pan and add the Mushrooms.
6Saute Mushrooms for 5 minutes or until they're tender.
7In a small mixing bowl, mix Mushrooms, Sour Cream and Milk together and spread on top of Potatoes.
8Open and drain Canned Corn and sprinkle on top of Sour Cream mixture.
9Sprinkle Mozzarella Cheese on top of Corn.
10Sprinkle Groud Chuck on top of Mozzarella.
11Finish by sprinkling the Colby Cheese on top of Ground Chuck.
12Bake at 350 for 30 minutes or until cheese is brown on top.
13Variations: Omit the sauteed Mushrooms and substitute Mashed Potatoes for Baked Potatoes.

Tuesday, December 8, 2009

Mint Thins

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled
1/4 tsp. peppermint extract
1 sleeve RITZ Crackers (36 crackers)
1 candy cane (6 inch), crushed
Make It!
MIX chocolate and extract.
DIP crackers in chocolate, turning to completely coat each cracker. Carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy.
REFRIGERATE 30 min. or until chocolate is firm.

Tuesday, December 1, 2009


Buy the frozen bread dough (mine came 3 loaves to a bag), and set out all 3 loaves overnight, or all day to rise.-Brown 2-3 lbs. of ground beef, along w/ 1 onion. Season to taste. Drain and reserve grease.-Chop 1/2 to 3/4 head green cabbage (depending on how much you like cabbage!) and throw in a pot. Dump grease over top, cover, and simmer until cabbage is translucent. Combine w/ beef.-With a little flour, knead bread a little, and then grab fist sized portions, roll out, and fill with beef / cabbage mixture. Fold the dough into the middle of the runza, and pinch together. Place on baking pan, seam side down, brush melted butter on top, and bake at 350 until golden brown. About 30 minutes. Makes about 12 runzas.***Also, I think they are 50 times better w/ a slice of American cheese in the middle. Makes it sooooo good!! Serve w/ ketchup!***

Wednesday, November 25, 2009

Potato Pancakes

2 cups mashed potatoes (approximately)
1-2 eggs
1/4 cup flour
onion (optional)
chives (optional)
cheese (optional)
oil or Crisco, for frying
sour cream (optional) or applesauce, for garnish (optional)
1Mix all ingredients into mashed potatoes.
2Preheat skillet and add a couple of tablespoons of Crisco shortening or oil.
3Make sure the mix is not too thin.
4Pour 1/4 cup batter into hot pan; brown on both sides and enjoy with sour cream or applesauce.

Thursday, November 12, 2009

Ornament Dough

1 cup flour
1/3 cup water
1/2 cup salt
2-3 drops food coloring (optional)
glitter (optional)
1Slowly add water to flour. Mix in salt and optional ingredients.
2Knead with hands about 3 minutes.
3Roll out dough 1/2 to 1 inch thick depending on your craft project in mind.
4Cut out whatever shapes you want. Bake 300°F for 25 minutes on each side, or until hardened. Be sure to punch a tiny hole at the top of ornament before baking.
5When time is up, let cool at room temperature, then decorate with paints, glitters, etc.

Wednesday, October 28, 2009

Cake Balls

1 (18 ounce) box cake mix, any flavor (I used Golden Yellow)
3 eggs (varies, needed to make your cake. Check the back of the cake mix box)
1 1/3 cups water (varies, needed to make your cake. Check the back of the cake mix box)
3 tablespoons butter or margarine (varies, needed to make your cake. Check the back of the cake mix box)
1 (12 ounce) can frosting, whipped (my friend uses cream cheese, I used butter cream. Feel free to try your favorite kind!!)
4 (8 ounce) containers dipping chocolate, I'm not sure the size of the container, standard container of microwavable dipping chocolate
1 ounce candy sprinkles
1Bake the cake as directed. Let the cake cool for 5-10 minutes. While still warm, break the cake into pieces in a large mixing bowl. Add the can of frosting and stir until mixed. The cake pieces will break up into much smaller pieces. (The mixture will be a bit of a mess and very gooey!).
2Roll the cake/frosting mixture into little balls (1" in diameter). Place them equally spaced on a parchment lined baking sheet. Freeze for about an hour.
3Melt your dipping chocolate in the microwave (or if you prefer to use a double boiler, feel free). Dip 1-2 cake balls in the chocolate and place back on the baking sheet. Immediately decorate with toppings. The cold cake/frosting mixture will harden the chocolate rather quickly so you can really only do 1-2 at a time.
4You may either keep in a sealed container or back in the freezer! This recipe should make anywhere from 20-30 balls.
5Feel free to change up flavors of frosting, cake mix, or toppings for all different sorts of little desserts!

I put mine on a stick, that way it is easier to dip and freeze

Chicken Puffs

2 pkg refrigerator crescent rolls
2 C crushed Ritz crackers
2 ½ C cubed cooked chicken
1/4 C onion, diced
½ C celery
4 oz cream cheese
4 oz sour cream
dash of garlic powder
dash of salt and pepper
Open the crescent roll packages. Unroll dough and press 2 triangles of crescent rolls into a square. Continue with the rest of the dough.

Fold and pinch edges together. Roll each chicken puff in the Ritz crackers. Place on a greased cookie sheet. Set the cookie sheet in the freezer for 1 hour and then drop all the chicken puffs into a zip top bag. Take out as needed.
To serve: Place frozen chicken puffs on a greased cookie sheet and bake at 350 for 20-30 minutes or until golden brown

Thursday, October 1, 2009

Rice and Chicken Casserole

1 cup uncooked white rice
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/2 (10.75 ounce) cans milk
1 (4 pound) chicken, cut into pieces


Preheat oven to 250 degrees F (120 degrees C).
Combine the rice, mushroom soup, dry onion soup mix and milk. Mix together. Place rice mixture in a 9x13 inch baking dish. Place chicken pieces on top of rice mixture and bake, uncovered, in the preheated oven for 3 hours or until rice is tender (turn chicken once).

Tuesday, September 29, 2009

Apple-Stuffed Chicken

1 Empire, Fuji or Braeburn apple, cored and finely diced
1/2 cup shredded reduced-fat Cheddar
2 Tbsp seasoned dried bread crumbs
1 1/2 tsp chopped fresh thyme, plus 3 large sprigs
1 Tbsp lemon juice
1/2 tsp each salt and freshly ground pepper, mixed
4 skinless, boneless chicken-breast halves (6 oz each)
1/4 cup all-purpose flour, for dredging
2 tsp canola oil
3/4 cup apple cider
1/2 cup chicken broth
2 tsp Dijon mustard
1. You'll need 12 wooden toothpicks coated with nonstick spray. In a small bowl, mix apple, cheese, bread crumbs, chopped thyme, lemon juice and half the salt mixture. On a cutting board, lightly press each chicken breast flat with one hand; using a sharp knife, carefully cut into side of breast to form a deep, horizontal pocket (do not pierce top, bottom or far side of breast).
2. Divide the apple mixture into 4 portions and stuff into chicken pockets. With the prepared toothpicks, pin closed. Sprinkle the remaining salt mixture over breasts. Dredge chicken in flour to lightly coat; tap off excess flour. (At this point, chicken can be refrigerated, covered, up to 6 hours.)
3. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and brown 3 minutes per side. Pour 1/2 cup of the apple cider and the broth into skillet; add thyme sprigs. Bring mixture to a boil; reduce heat to low, cover and simmer 5 to 7 minutes or until chicken is cooked through and stuffing registers 165?F on an instant-read thermometer.
4. Remove chicken to a serving plate; cover with foil to keep warm. Whisk mustard and remaining 1/4 cup cider into juices in skillet; boil mixture 3 minutes on high until reduced and slightly thickened. Spoon sauce over chicken and serve.

Monday, September 28, 2009

Baked Potato Pockets With Chili

2 large baked potatoes
2 cups chili, leftovers or canned chili
1 cup cheddar cheese, grated
1Warm the chili.
2Grate the cheese.
3Bake potatoes and slice in half and squeeze to break the potato up a little or use a fork and scrape it.
4Top with chili and sprinkle with cheese.

Tuesday, September 22, 2009

chicken noodle soup

1 (10 1/2 ounce) can condensed chicken noodle soup
1 cup vegetable, cooked, drained
1 (10 1/2 ounce) can water
1 (5 1/2 ounce) can chicken, cut up
1Combine all ingredients in a saucepan and bring to a boil.
2Simmer 5 to 7 minutes over low heat.
3CHICKEN NOODLE SOUP 1 lb. (about) chicken breasts 2 (13 3/4 oz.) cans chicken broth 1/2 cup each chopped onion, carrots and celery 1 cup water medium egg noodles
4In large saucepan combine all ingredients except noodles. Simmer, covered, 30 minutes.
5Remove chicken and cut off bones and cut into small pieces.
6Add to soup.
7Stir in noodles.
8Simmer, covered, 15 minutes.

Chicken Fajitas

1 tablespoon oil
4 boneless skinless chicken breasts, sliced into long thin strips
1 Spanish onion, sliced in rings
1 green pepper, seeded and cut in strips
1 red pepper, seeded and cut in strips
1 dash salt
1 dash pepper
1 tablespoon lemon juice, fresh or bottled
8-10 flour tortillas (7 inch) Directions
1Heat oil in frying pan.
2Add chicken.
3Stir-fry until cooked.
4Turn into bowl.
5To same frying pan, add onion, green and red peppers and more oil if needed.
6Saute until browned.
7Spread on warm platter.
8Return chicken to pan to heat.
9Sprinkle with salt and pepper.
10Drizzle with lemon juice.
11Heat quickly.
12Place over onion mixture.
13To prepare for eating, lay 1 tortilla on plate.
14Place some onion/pepper mixture down centre, then a few chicken strips on top.
15Garnish with cheese, sour cream, or salsa or guacamole.
17Fold up and hold one end while you bite from the other end.
1 cup grated medium cheddar or sharp cheddar cheese

Monday, September 14, 2009

Breakfast Sausage Casserole

1 (16 ounce) package pork sausage

1/2 onion cut

1/2 pepper cut

6 eggs

package of hashbrowns

Preheat oven to 350

Spray the casserole dish with Pam, and layer the bottome with the hashbrowns, let them sit

while waiting for the hashbrowns to thaw brown the package of sausage, and then layer it on top of the hashbrowns, add the onions and peppers, and top with eggs (uncooked)

cook for about 30 min or untell eggs are done (scrambled)

Thursday, September 10, 2009

Navajo Tacos

1 loaf frozen white bread dough, thawed
1 envelope taco seasoning
1 can refried beans

Oil for deep-fat frying
Chopped tomato
Finely chopped onion
Shredded lettuce
Shredded cheddar cheese
Taco sauce

Directions: Allow dough to rise. Meanwhile, for filling, cook beef in a skillet over medium heat until no longer pink; drain. Stir in taco seasoning Simmer 15-20 minutes ; set aside. After dough rises, punch down. Make tortillas by dividing dough onto 10 to 12 equal balls. Using a small amount of flour, roll each ball into an 8-in. circle (tortillas should be thin). Fry each tortilla in 1/4-in. hot oil until golden brown, turning once. Drain tortillas on paper towels; keep warm. Top each tortilla with meat mixture, tomato, onion, lettuce, cheese and taco sauce. Yield: 10-12 servings.

I will also take the dough and roll them flat before cooking

Wednesday, September 2, 2009

Mexican Mac and Cheese With Chicken

2 boneless skinless chicken breasts
1 lb pasta shells
1 tablespoon butter
2 tablespoons garlic, minced
1/4 cup red bell pepper, chopped
1/4 cup green bell pepper, chopped
1/2 cup vidalia onion, chopped
1 teaspoon adobo seasoning
2 tablespoons flour
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup milk
1 teaspoon parsley
2 cups Mexican blend cheese (cheddar and monteray jack)
1Preheat the oven to 400ºF.
2Bring a large pot of salted water to a boil. Add the pasta and cook until it is al dente.
3In butter, saute the peppers, onion and garlic and cook until veggies are softened and fragrant.
4Add chicken to pan.
5Stir in the adobo powder, flour, chili powder and cumin.
6Stir and cook until chicken is browned.
7Slowly whisk in the milk and simmer until the sauce thickens, about 5 minutes. Remove from heat. Add parsley.
8Stir in all of the cheese until melted.
9Pour into greased casserole dish and bake uncovered for 10-15 minutes or until bubbly

Monday, August 17, 2009

Porcupine Meatballs

1 1/2 lbs hamburger
1/2 cup uncooked rice
2/3 cup milk
1/2 tablespoon dried onion flakes
1 teaspoon salt
1/4 teaspoon pepper
1 (10 1/2 ounce) can tomato soup
3/4 cup water
1Combine hamburger, rice, milk, dried onion, salt and pepper make into meatballs and put in shallow pan.
2Combine 1 can tomato soup and 3/4 cup of water. Mix together and pour over meatballs.
3Cover tightly with aluminum foil and bake for 1 hour at 325°F.

Ground Beef Stuffed Green Bell Peppers With Cheese

6 large green peppers
1 lb beef, Ground
1/2 cup onion, Chopped
1 (16 ounce) can tomatoes, diced
1/2 cup long grain rice
1/2 cup water
1 teaspoon salt
1 teaspoon worcestershire sauce
1 cup cheddar cheese, Shredded (about 4 ounces)
1Cut tops from green peppers; discard seeds and membranes.
2Chop enough of the tops to make 1/4 cup, set aside.
3Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
4Sprinkle insides of peppers lightly with salt. In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.
5Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and a dash of pepper.
6Bring to boiling, reduce heat. Cover and simmer about 20 minutes or till rice is tender.
7Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.
8Bake, covered in a 350 degree oven for 30 minutes.

Monday, June 22, 2009

Watermelon Pops

What You Need!
1 cup sugar, divided
1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
2 cups boiling water, divided
ice cubes
1 cup cold water, divided
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
3 Tbsp. miniature semi-sweet chocolate chips
1/2 pkg. (4 oz.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups thawed COOL WHIP Whipped Topping
MIX 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min.
MEANWHILE, repeat Step 1 using strawberry gelatin mix and omitting the refrigeration step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp. chocolate chips into gelatin in each cup
BEAT cream cheese and remaining sugar with mixer in medium bowl until well blended. Stir in COOL WHIP; spread over gelatin in cups.
POUR lime gelatin over cream cheese mixture. Insert wooden pop stick into gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving.

Whole Barbecued Chicken

2 whole chickens (3 lb. each)
2 small lemons
4 cloves garlic, peeled
1 cup KRAFT Original Barbecue Sauce
1 tsp. Italian seasoning
Make It
PREHEAT both burners of gas grill to medium-high heat. Trim the excess fat from the chickens and discard. Cut lemons in half; squeeze juice into a small bowl. Reserve lemon halves for later use. Add barbecue sauce and seasoning to the lemon juice; mix well.
PLACE 2 each of the lemon halves and garlic cloves inside the cavity of each chicken.
TURN off the burner on one side of the grill, then place the chickens, breast sides up, on that side. Cover grill with lid. Grill 1-1/2 to 2 hours or until the chicken juices run clear and a meat thermometer inserted into the thickest part of the thighs registers 180°F, occasionally turning and brushing the chickens with the barbecue sauce mixture during the last 20 min. of the grilling time. Remove and discard lemon halves and garlic cloves from chicken cavities before serving.

Baby Back Barbecue Ribs

What You Need!
3 lb. pork baby back ribs
1 Tbsp. brown sugar
1 Tbsp. paprika
2 tsp. garlic powder
1-1/2 tsp. ground black pepper
1 cup BULL'S-EYE or KRAFT Original Barbecue Sauce
Make It!
HEAT grill to medium heat.
PLACE half the ribs in single layer on large sheet heavy-duty foil. Mix sugar and seasonings; rub half onto both sides of ribs. Bring up foil sides. Double fold top and one end to seal packet. Add 1/4 cup water (or 3 to 4 ice cubes) to packet through open end. Double fold remaining end, leaving room for heat circulation inside. Repeat to make second packet.
GRILL on covered grill 45 min. to 1 hour or until ribs are done. Remove ribs from foil; discard foil.
RETURN ribs to grill; brush with barbecue sauce. Grill 15 min., turning occasionally and brushing with sauce.

BBQ Ribs

1 bottle (18 oz.) KRAFT Original Barbecue Sauce, divided
1/2 cup lime juice
1/2 cup water
4 lb. pork baby back ribs
Make It
MIX 1 cup of the barbecue sauce, lime juice and water. Place ribs in large shallow glass dish. Pour barbecue sauce mixture over ribs; cover. Refrigerate at least 2 hours or overnight to marinate. Drain; discard marinade.
PREHEAT oven to 350°F. Place ribs in foil-lined shallow baking pan. Bake 30 minutes.
PREHEAT grill to medium-hot coals. Grill ribs 10 minutes on each side or until cooked through, brushing frequently with the remaining barbecue sauce.

KOOL-AID Kool Pops

2 qt. (8 cups) prepared KOOL-AID Grape Flavor Sugar-Sweetened Soft Drink Mix
Make It!
POUR prepared drink into 16 paper or plastic cups.
FREEZE 2 hours or until almost firm.
INSERT wooden pop stick or plastic spoon into center of each cup. Freeze 4 hours or until firm. Remove from cups before serving.

Dill Potato Salad

2/3 cup KRAFT Real Mayo Mayonnaise
1/2 tsp. dill weed
1/2 tsp. salt
1/4 tsp. pepper
4 cups quartered new potatoes, cooked
1/4 cup green onion slices
Make It!
MIX mayo and seasonings in large bowl.
ADD potatoes and onion; mix lightly. Cover.
REFRIGERATE several hours or overnight.

Pineapple-Chicken Kabobs

1 lb. boneless skinless chicken breasts, cut into 1-1/2-inch pieces
1 each red and green pepper, cut into 1-1/2 inch pieces
1 fresh pineapple, peeled, cored and cut into 1-1/2-inch chunks
1/2 cup KRAFT Light Balsamic Vinaigrette Dressing, divided
Make It!
THREAD chicken, peppers and pineapple alternately onto 4 skewers.
BRUSH with 1/4 cup dressing. Refrigerate 1 hour.
HEAT grill to medium heat. Grill kabobs 12 to 15 min. or until chicken is done, turning and brushing occasionally with remaining dressing.

Easy American Flag Cake

2 pints of strawberries

1 recipe of your favorite white or yellow cake (mix or from scratch, your choice)

1 1/3 cup of blueberries

1 tub of whipped topping
Mix up and bake your favorite cake mix or recipe. Let cool.
Slice 1 cup of strawberries, set aside. Halve remaining strawberries, set aside.
Top cake (in pan) with 1 cup sliced strawberries, 1 cup blueberries and all of the whipped topping. Arrange remaining strawberry halves and blueberries on whipped topping to create a flag design. Refrigerate until ready to serve.

Chicken and Cheese Steaks (J&K+8)

1 loaf French bread, cut in half and split open
1 tablespoon vegetable oil
1/2 lb chicken breast, skinless, boneless, cut into strips
1 small bell pepper, green or red pepper, cut into 2-inch strips
1 medium onion, sliced
1 (15 ounce) can tomato sauce (I used Hunts sauce Basil, Garlic & Oregano 8 oz. can)
1 package of sliced mozzarella cheese
1Preheat oven to 350 degrees.
2Meanwhile, heat oil in skillet.
3Add chicken and cook until browned, stirring often.
4Remove chicken.
5Add pepper and onion and cook until tender.
6Return chicken to skillet and heat through.
7Spoon chicken mixture on bottom bread half.
8Then cover with tomato sauce.
9Finally top each half with mozz. cheese.
10Place in the oven and bake for about 10 minutes or until cheese is melted.
11Top with remaining bread half if desired.
12Cut into quarters.
13Makes 4 sandwiches.

Saturday, June 20, 2009

Carne Asada Soft Tacos

1 1/2 tablespoons lime juice
1 1/2 lbs skirt steaks
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
8 10-inch flour tortillas or 10-inch corn tortillas (I use the mini, plain tortillas as well as larger tomato or spinach flavored)
1 (16 ounce) jar chunky salsa
2 avocados, pitted peeled and sliced
1 cup diced onion
1/2 cup chopped fresh cilantro
1Additional toppings to taste (I use jalapenos, pepperoncinis, tomato, spinach/lettuce).
2Preheat grill.
3Sprinkle lime juice over steak and season both sides with salt and pepper.
4Grease rack with olive oil before placing steak on grill.
5Grill until desired doneness is reached.
6Transfer to a cutting board to rest.
7Thinly slice across the grain.
8Quickly warm tortillas on grill, about 5 seconds per side.
9Serve meat in tortillas with salsa, avocado, onion and cilantro.
10Note: these can easily be done on the stove top!

Wednesday, June 10, 2009

Taco Baked Potatoes

1 lb ground beef
1 (1 1/4 ounce) envelope taco seasoning
4 hot baked potatoes
4 ounces shredded sharp cheddar cheese
1 cup chopped green onion
salsa (optional)
sour cream (optional)
1In a skillet, brown beef; drain.
2Add taco seasoning; prepare according to package directions.
3With a sharp knife, cut an X in the top of each potato; fluff pulp with a fork.
4Top with taco meat, cheese and onions.
5Serve with salsa and/or sour cream, if desired.

Wednesday, June 3, 2009

Crock Pot Cheesy Chicken

2 lbs boneless skinless chicken breasts
2 (10 1/2 ounce) cans condensed cream of chicken soup
1 (10 1/2 ounce) can condensed cheddar cheese soup
1/4 teaspoon garlic powder
salt and pepper (optional)
1Place chicken breasts in the crock pot.
2Mix the undiluted soups together with the garlic powder and pour over chicken.
3Cover and cook on low 6-8 hours , until chicken is tender.
4Serve with the delicious sauce over rice or noodles.

Biscuits and Sausage Gravy

1 (16 1/3 ounce) can Pillsbury Grands refrigerated buttermilk biscuits
1 lb Jimmy Dean sausage (Maple or Spicy)
1/2 cup butter
1/2 cup flour
4 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1Bake biscuits according to package directions.
2In a large frying pan, fry sausage. Break the sausage into small pieces using a potato masher as it is frying.
3Melt butter in frying pan and stir well.
4Sprinkle browned sausage with flour and stir until well mixed.
5Slowly add the milk, stirring constantly until thick and creamy.
6Add salt and pepper and stir until mixed.
7For each serving: Cut 2 biscuits in half and butter each half. Lay the halves on a dinner sized plate. Spoon sausage gravy over the biscuits. Serve.

Cheeseburger Kabobs

I made these the other night and they were really good!

What You Need
2 lb. ground beef
1/2 cup MIRACLE WHIP Dressing
1 cup seasoned dry bread crumbs
1/2 tsp. garlic powder
1 pkg. (8 oz.) KRAFT Cheddar Cheese Cubes
13 cherry tomatoes
1 small each green and red pepper, cut into chunks
1 lb. mushrooms, stems removed
26 wooden skewers
Make It
PREHEAT oven to 350°F. Mix meat, dressing, bread crumbs and garlic powder in large bowl. Shape into 52 meatballs, each about 1-1/2 inches in diameter. Place in single layer in 15x10x1-inch baking pan.
BAKE 25 minutes or until cooked through.
ARRANGE meatballs, cheese cubes, tomatoes, peppers and mushrooms evenly on skewers.

Wednesday, May 13, 2009

Homemade Ice Cream

You'll need:
• 1 large Ziploc bag

• 1 small Ziploc bag

• 1 tablespoon sugar

• 1/2 cup cream

• 1/4 teaspoon vanilla

• 6 tablespoons rock salt

(regular salt is OK if you can't find rock salt)• Ice
Fill the large Ziploc bag halfway with ice and rock salt. In the small Ziploc bag, mix cream, sugar and vanilla. Place the small sealed bag into the larger bag and shake for 15 minutes. When finished, add toppings like cookie crumbs or M&Ms and enjoy!

Tuesday, May 12, 2009

Chicken-Club Stuffed Potatoes

4 (8 ounce) baking potatoes (2 lbs)
1 1/2 teaspoons olive oil
2 teaspoons kosher salt
1/2 cup chopped cooked bacon (I buy the Hormel bags of already cooked bacon at Sam's Club)
1 (5 ounce) can chicken breasts or turkey (I use Hormel)
1 cup shredded cheddar cheese, divided
1 cup shredded swiss cheese, divided
1/2 cup mayonnaise
1/2 cup chopped tomato
1 teaspoon onion powder
1 tablespoon Dijon mustard
1Rub potatoes all over with olive oil; sprinkle with salt. Bake at 425° directly on top oven rack for 55 minutes or until potatoes are tender and skin is crisp.
2Cut potatoes in half lengthwise; hollow out the potatoes leaving shells intact. Stir together potato pulp, bacon, chicken, 3/4 cup each Cheddar and Swiss cheese, and next 4 ingredients.
3Spoon mixture back into shells; sprinkle with remaining cheeses.
4Bake on a foil-lined baking sheet at 400° for 25 to 30 minutes or until thoroughly heated.

Chicken Club Brunch Ring

1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh parsley, snipped
1 tablespoon onion, finely chopped
1 (10 ounce) can white chicken meat, drained and flaked
4 slices bacon, crisply cooked, chopped
1 cup finely shredded swiss cheese
2 (8 ounce) packages refrigerated crescent dinner rolls
1-2 large plum tomatoes, thinly sliced
1 medium red bell pepper
2 cups shredded lettuce
1Preheat oven to 375°F.
2In a bowl, combine mayonnaise and mustard.
3Snip parsley.
4Chop onion.
5Add parsley and onion to mayonnaise mixture; mix well.
6In a 2 quart bowl, flake chicken with a fork.
7Chop bacon.
8Add bacon, 3/4 cup swiss cheese, and 1/3 cup of the mayonnaise mixture; mix well.
9Unroll crescent dough, separate into 16 triangles.
10Arrange triangles in a circle on a 13-inch baking stone with wide ends of triangles overlapping in the center and points toward the outside (there should be a 5-inch diameter opening in the center of the stone).
11Scoop the chicken mixture evenly onto widest end of each triangle.
12Bring outside points of triangle up over filling and tuck under wide ends of dough at center or ring (filling will not be completely covered).
13Slice tomatoes, cut slices in half.
14Place 1 tomato half over filling between openings of ring.
15Bake 20 to 25 minutes or until deep golden brown.
16Remove from oven, immediately sprinkle with remaining 1/4 cup swiss cheese.
17Using a v-shaped cutter, cut around bell pepper.
18Separate halves; remove membrane and seeds.
19Fill with remaining mayonnaise mixture; place in center of ring.
20Arrange lettuce around the pepper.

Cold Macaroni Tuna Salad

3 hard-boiled eggs, diced
3 cups macaroni, uncooked
1 (10 ounce) package frozen green peas, thawed and drained
2 (6 ounce) cans tuna, drained and flaked
1/2-1 cup mayonnaise (the amount depends on how moist or dry you like your salad)
1/4 teaspoon salt ("or" to taste)
1/8 teaspoon pepper ("or" to taste)
1Cook macaroni according to package directions, drain in collander and rinse with cold water.
2In a large bowl, place the macaroni and peas.
3Add the eggs and tuna; mix well.
4Mix together mayo, salt, and pepper.
5Add to tuna mixture a little at a time; mix well.
6Cover and refrigerate for at least 1 hour or overnight.
Questions about this recipe

Potato Salad

5 lbs red potatoes, peeled, cubed, cooked
1 dozen hard-boiled egg, peeled and chopped
1 onion, chopped
1/2 cup dill pickles, chopped (or to your taste)
4 ounces sour cream
1 quart mayonnaise

1 small can of Olives
salt & pepper
1Peel, cube, and boil potatoes in large pot of salted water.
2In another pan, boil eggs.
3When both have been cooked through, drain and let cool.
4Peel eggs and chop.
5In large mixing bowl add cooled potatoes, chopped egg, onion, pickles, and Olives, salt and pepper.
6Add sour cream and mayonnaise and stir gently to combine being careful not to mash potatoes.
7Refrigerate until completely cooled before serving or overnight.

Ranch Style Chicken

Boneless, Skinless Chicken BreastsT

hick cut baconBacon grease

HoneyDijon Mustard

Lemon juicePaprikaCrushed

Red Pepper (optional)

Sharp Cheddar CheeseCanola oil

To begin, mix together 1/2 cup Dijon or country/grainy mustard with 1/2 cup honey. Add juice of 1/2 lemon, 1/2 teaspoon paprika, and 1/2 teaspoon salt. And have some fun here! Sprinkle in some crushed red pepper flakes or cayenne if you like things a little spicy.

Whisk it together until smooth.
Next, rinse the chicken breasts under cool water and pat them dry

Place one chicken breast between two sheets of waxed paper

With a mallet or a rolling pin (you can also use a heavy can!) lightly pound the chicken breast so that the thickness is uniform. By the time it all evens up, it’s usually around 1/2 to 3/4″ thick.

Next, just add all the chicken to the bowl with the marinade. You’ll want to cover this with plastic wrap and let it marinate in the fridge for at least an hour—usually I let it go about 2 to 3 hours, but that’s only because I’m always running behind.
While the chicken is marinating, go ahead and fry up some bacon

Next, and this is important, reserve 1/4 cup of the bacon grease, and go ahead and clean out the skillet. Otherwise, it’ll get too smoky.
When you’re ready to prepare the chicken, preheat the oven to 400 degrees

Remove the chicken from the fridge and pour off excess marinade into the sink. Heat half of the reserved bacon grease with an equal quantity of Canola Oil in the clean skillet over medium-high to high heat. (We want to sear the chicken, not cook it completely.) When the grease is sufficiently heated, add a batch of chicken to the skillet. Don’t overcrowd the skillet—just 3 pieces is usually enough.

Flip it to the other side. Cook just until brown/blackish areas appear. Each side should cook for a maximum of 1 to 1 1/2 minutes

Repeat with all the chicken breasts, then set them on a large baking sheet. Go ahead and throw the pan pan of chicken into the hot oven for about ten minutes to continue cooking. Then remove the pan from the oven

And lay a couple of bacon slices over each chicken breast

Next, grab some grated sharp cheddar and sprinkle it over the top as generously as you’d like.

Just return the pan to the oven for an additional five minutes, or until cheese is melted and bacon is sizzling.
Then serve immediately

Monday, May 11, 2009

Apricot Chicken

400 ml apricot nectar
4 chicken breast fillets
1 (2 ounce) packet French onion soup mix
1/2 cup flour
1Preheat oven to around 180 degrees celsius.
2Lightly coat fillets with flour.
3Mix french onion soup mix with apricot nectar.
4Pour into casserole dish.
5Place chicken fillets into dish.
6Turn them over to make sure they're coated with nectar/soup mix.
7Bake for around 35 - 45 minutes.
8Serve with rice and steamed veg.
9Dinner's done!

Kfc Extra Tasty Crispy Chicken

1 whole frying chicken, cut up
6 cups vegetable oil (to 8 cups)
4 cups water
1 tablespoon salt
1/2 teaspoon msg
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon fresh ground black pepper
3/4 teaspoon msg
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon poultry seasoning
1 1/2 teaspoons italian seasoning
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon sage
1Trim any excess skin and fat from the chicken pieces. Preheat the oil in a deep-fryer to 350-360°.
2Combine the water, salt and MSG for the marinade in a large bowl. Add the chicken to the bowl and let it sit for 20 minutes. Turn the chicken a couple times as it marinates.
3Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG).
4When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, first coat the chicken with the dry flour mixture, then the egg and milk mixture, and then back into the flour. Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated.
5Drop the chicken, one piece at a time into the hot oil. Fry half of the chicken at a time (4 pieces) for 12 to 15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly.
6Remove the chicken to a rack or towels to drain for about 5 minutes before eating.

Kfc Macaroni & Cheese

6 cups water
1 1/3 cups elbow macaroni
4 ounces Velveeta cheese
1/2 cup cheddar cheese, shredded
2 tablespoons whole milk
1/4 teaspoon salt
1Bring water to a boil over high heat in a medium saucepan. Add elbow macaroni to the water and cook it for 10 to 12 minutes or until tender, stirring occasionally.
2While the macaroni is boiling, prepare the cheese sauce by combining the remaining ingredients in a small saucepan over low heat. Stir often as the cheese melts into a smooth consistency.
3When the macaroni is done, strain it and then pour it back into the same pan, without the water.
4Add the cheese sauce to the pan and stir gently until the macaroni is well-coated with the cheese. Serve immediately while hot.

KFC Corn

frozen corn
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon msg
melted butter
1Cook the corn in hot salted water with a dash of milk till nice and tender.
2When it is done dip the corn in butter and sprinkle with the seasoning.

Grilled Zucchini

3 zucchini
1-2 tablespoon olive oil
1 onion
3 tablespoons japanese sesame seeds
2 tablespoons soy sauce
2 tablespoons butter
1Peel and cut up zucchini and onion into bite size pieces.
2Pour olive oil into frying pan and heat on medium to high.
3After pan is heated, add the zucchini, onion, sesame seeds, soy sauce, butter, salt, and pepper.
4Grill until slightly tender and browned.
5Eat and Enjoy!

grilled vegetables

2 zucchini, sliced
2 yellow squash, sliced
1 green pepper, cut into cubes
1 red pepper, cut into cubes
1 lb mushroom, halved
1 onion, halved and sliced
2 cups broccoli florets
2 cups cauliflower florets
1/4 cup olive oil
1/4 cup melted butter
3 tablespoons fresh lemon juice
2 cloves garlic
1 tablespoon chopped fresh basil
1/4 cup chopped parsley
1/2 teaspoon oregano
salt, pepper
1layer 2 large sheets of heavy duty tin foil.
2add vegetables.
3combine dressing ingredients, drizzle over vegetables.
4fold sides of tin foil, seal tightly.
5grill covered over medium heat for 30 minutes, turning packet once.
6cut foil and serve.

Grilled Ham and Swiss Sandwich With Grilled Onions on Toast

2 slices deli style ham (the long ones work well)
1 slice swiss cheese
2 slices bread
1/3 cup onion, chopped
1 tablespoon butter or oil
1 lettuce leaf
2 slices tomatoes
3 slices pickles
1 teaspoon mayonnaise
1/2 teaspoon mustard
salt and pepper
1First, grill your onions to your liking in a pan with a small amount of oil. Put aside.
2Wash lettuce and have your sandwich fillings ready for assembly.
3On a hot plate, skillet, etc., place one slice of ham down, followed by swiss cheese, then the other slice of ham (if you use the long slices of ham, they will wrap around the cheese quite nicely). The cheese should be as protected from the pan as much as possible. You want to heat on a medium/high heat and flip this after a minute or two so the top side gets a turn down on the pan. But don't cook this too long as it will make the meat tough and the cheese will melt and leak out all over the place. Just heat until meat is slightly brown on top and bottom and the cheese has mostly melted.
4While meat and cheese are cooking, place 2 slices of bread in toaster. When done, add mayo and/or mustard to toast and place ham/cheese on bottom slice of toast. Top with grilled onions, lettuce, tomato, pickle, and sprinkle with salt and pepper. Add top piece of toast, slice sandwich on the diagonal, throw on a plate with some potato chips and get busy (all the while wondering why you didn't go ahead and make that second one while you were at it!) -- back to the kitchen. These things ARE addictive. You've been warned!

Cheeseburger Joes

1 lb. lean ground beef
1/2 cup KRAFT Original Barbecue Sauce
1/4 cup ketchup
4 hamburger buns
4 KRAFT Singles

BROWN meat in large skillet; drain.
ADD barbecue sauce and ketchup; mix well. Cook 5 min. or until heated through, stirring occasionally.
SPOON meat mixture onto bottom halves of buns; cover with Singles and tops of buns.

Thursday, May 7, 2009

Sweet Pea and Tuna Salad

4 cups short pasta, such as shells or orecchiette
1 1/2 cups frozen peas, thawed
1 stalk celery, chopped
1/2 red onion, chopped
1/2 cup roughly chopped fresh flat-leaf parsley
2 6-ounce cans tuna, drained
1/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper

1Cook the pasta according to the package directions. Drain and rinse under cold running water.
2In a large bowl, combine the pasta, peas, celery, onion, parsley, and tuna.
3In a small bowl, whisk together the oil, vinegar, salt, mustard, and pepper. Pour over the salad and gently toss. Serve at room temperature or chilled.

Wednesday, April 29, 2009

Porcupine Meatballs W/ Rice-a-roni

1 lb ground beef
1 package beef Rice-A-Roni
1 egg
2 packets brown gravy mix
1Mix ground beef with egg and rice-a-roni, reserving seasoning packet.
2Shape into balls.
3Brown in frying pan, on all sides.
4Drain grease.
5Sprinkle seasoning packet on top.
6Mix brown gravy mix and pour on top.
7Cover and simmer for 15 minutes.
8Serve over mashed potatoes.