On the back burner

Bowtie Lasagna

2011-05-19T08:34:00.000-07:00

•1 pound Ground Chuck
•5 cups Bow Tie Noodles
•3 cups Spaghetti Sauce (or Pizza Sauce, Whatever You Prefer)
•1 Tablespoon Olive Oil
•1 teaspoon Salt
•½ teaspoons Garlic Powder
•1 teaspoon Italian Seasoning (or More, Make It To Your Taste)
•½ cups Mozzarella Cheese
•½ cups Sour Cream
I am a “make it and taste it as I go” cook. I made this in a hurry tonight, and was amazed at the results; my girls could NOT get enough of it. (I love that kind of response, don’t get it as often as I wish.)

Fry ground chuck in small pan. Meanwhile, cook noodles according to package directions.

After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce. (I can’t guarantee your results on this, because I’m spoiled; I am a “home canner” and have the BEST sauce on my shelf, a home canned marinara sauce that I use for lots of stuff—pizza, spaghetti, and of course, THIS.)

Add your fried hamburger, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.

Serve to your family and be prepared to have it disappear before your very eyes.

Oven-Roasted Asparagus

2011-05-10T18:53:00.000-07:00

Ingredients
■1 bunch Asparagus
■4 Tablespoons (up To 5 Tablespoons) Olive Oil
■Kosher Salt To Taste
■Freshly Ground Black Pepper, To Taste
Preparation Instructions
Preheat oven to 425 degrees.

After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.
Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don’t want any water to “steam” the asparagus in the oven.

Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper.

Roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it.

Enjoy!

Hawaiian BBQ Pulled Chicken Sandwiches

2011-05-05T14:10:00.000-07:00

4 chicken thighs
1 can of cubbed pineapple
1 large onion
1 bottle of bbq sauce

directions
put the chicken at the bottom of the Crock Pot
Then, cover it with diced onion. Followed by a can of pineapple chunks. add the bbq sauce (any kind you like)
turn the cooker on low for 7 hours, after 7 hours take the chicken out and shred it and put it back so it soaks up all the sauce YUM

Ground Beef Casserole

2011-05-05T09:17:00.001-07:00

Ingredients
2 pounds ground beef
1 medium green pepper, chopped
1 medium onion, chopped
9 cups cooked wide egg noodles
1 pound process American cheese, cubed
1 (15.25 ounce) can whole kernel corn, drained
1 (10.5 ounce) can condensed chicken and rice soup
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
1/2 cup milk
1 teaspoon salt
1/4 teaspoon pepper
Directions
1.In a Dutch oven, cook beef, green pepper and onion until meat is no longer pink and vegetables are tender; drain. Remove from heat; stir in remaining ingredients. Transfer to two greased 2-1/2-qt. baking dishes. Cover and bake at 350 degrees F for 45-50 minutes or until bubbly

Ground Beef Bar-b-que

2011-05-05T09:14:00.001-07:00

Ingredients
1 pound lean ground beef
1 1/2 tablespoons ketchup
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 tablespoon distilled white vinegar
1 small onion, grated
1/2 small green bell pepper, finely chopped
Directions
1.Preheat an outdoor grill for medium-high heat and lightly oil grate.
2.In a large bowl, combine ground beef, ketchup, mustard, Worcestershire sauce, vinegar, grated onion and bell pepper. Mix well and shape into patties.
3.Place burgers on grill and cook for 3 to 4 minutes per side, or until done.

Tortilla Beef Bake

2011-05-05T09:11:00.000-07:00

Ingredients
1 1/2 pounds ground beef
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
2 1/2 cups crushed tortilla chips, divided
1 (16 ounce) jar salsa
1 1/2 cups shredded Cheddar cheese
Directions
1.In a skillet, cook beef over medium heat until no longer pink; drain. Stir in soup. Sprinkle 1-1/2 cups tortilla chips in a greased shallow 2-1/2-qt. baking dish. Top with beef mixture, salsa and cheese.
2.Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly. Sprinkle with the remaining chips. Bake 3 minutes longer or until chips are lightly toasted.

Peanut Butter Brownie Cupcakes

2011-04-19T16:16:00.001-07:00

Directions
1 (18 1/2-ounce) package chewy fudge brownie mix (recommended: Duncan Hines)

1 (12-ounce) package peanut butter chips or 24 miniature peanut butter cups

Preheat the oven to 350 degrees F. Line 24 regular muffin cups with paper cupcake liners.

Prepare the brownie mix according to package directions for cake-like brownies. Fill the cups half full with brownie batter. Place about 1 tablespoon peanut butter chips in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.

Bake for 18 to 20 minutes, until the cupcakes are set. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. Store in an airtight container

Taco in a Bag

2011-04-13T08:57:00.000-07:00

Ingredients
1 pound lean ground beef
1 (1 ounce) package taco seasoning mix
4 (2.5 ounce) packages corn chips
2 cups shredded lettuce
1 chopped fresh tomato
1 cup shredded Cheddar cheese
1/3 cup salsa
1/2 cup sour cream

Directions
1.Place ground beef in a large skillet. Cook and stir over medium heat until browned. Drain excess oil. Mix in the taco seasoning and prepare according to the directions on the package.
2.With the bags unopened, gently crush the corn chips. Snip the corners off the bags using scissors and slit open the bags along the side edge. Spoon equal amounts of the beef mixture, lettuce, tomato, Cheddar cheese, salsa and sour cream into the bags on top of the crushed chips. Serve in the bag and eat using a fork.

Crunch Wrap

2011-04-13T08:22:00.000-07:00

1 La Tortilla Large
3 baked corn tortilla chips
1/3 cup frozen ground-beef
1/4 cup shredded cheddar cheese
1/4 cup shredded lettuce
1/3 tomato, diced
1 tbsp. sour cream
1/2 tsp. taco seasoning

Directions:

Combine frozen beef crumbles, cheese and taco seasoning in a small microwave-safe bowl. Heat in microwave for 30 seconds. Warm tortilla for a few seconds in the microwave (making it easier to fold without ripping), and then lay it out on a flat surface. Place the beef crumble mixture in the center of the tortilla. Flatten the mixture into a circle, keeping it about 2 inches from the edge of the tortilla. Next, layer the tortilla chips on top of the crumble mixture. Evenly top with sour cream, lettuce and then tomato. FOLDING INSTRUCTIONS: Starting at the bottom of the tortilla, fold edge up to the center of the tortilla. Then going around the edge of the tortilla, repeatedly fold overlapping sections t o meet the center, for a total of about 6 folds (until filling is completely enclosed). In a pan sprayed with nonstick spray, over medium heat, carefully place the folded tortilla in the center of the pan (folded side down). Heat for 3 - 4 minutes. Carefully flip the wrap with a spatula and heat for another 30 seconds. Enjoy! MAKES 1 SERVING

Chocolate Covered Potato Chips

2011-03-23T10:26:00.001-07:00

Ingredients
1 pound high quality milk chocolate, chopped
8 cups ridged potato chips

1.Place about 3/4 of the chocolate into a heat safe bowl, and place over the top of a pan of simmering water. If you have a double boiler, use that. Heat, stirring occasionally until the chocolate has melted, then continue to heat the chocolate to 110 degrees F (43 degrees C), stirring occasionally. You may use a meat thermometer if your candy thermometer does not go that low.
2.As soon as the melted chocolate reaches temperature, remove it from the heat, and stir in the remaining chopped chocolate until melted. Continue stirring until the chocolate has cooled to 90 degrees F (32 degrees C). Touching a dab of chocolate to your lip will feel cool.
3.Use tongs to dip potato chips one at a time into the chocolate. Place on waxed paper starting at the point farthest from you and working your way in so as not to drip on your finished chips. Cool until set. You may refrigerate if you like.

Snow Icecream

2011-03-23T09:08:00.001-07:00

Snow Ice Cream
2 ½ quarts clean snow
½ c. milk
1 tsp. vanilla
½ cup sugar

Mix together lightly.

Eat right away.

How many does it serve? Anywhere from 2-4; it melts fast.

Cover with lots of chocolate syrup, if you wish.

Creamy Lasagna

2011-03-23T09:05:00.001-07:00

Makes 8-10 servings
Prep Time: 15 minutes
Cooking Time: 5-6 hours

Ingredients:
3 eggs
2 cups (16oz.) evaporated milk
3 cups (24oz.) cottage cheese
1 tsp. salt
1/2 tsp. pepper
1 cup (8oz.) sour cream
2 cups cubed cooked ham
7 uncooked lasagna noodles

Equipment:
Large mixing bowl
Safety can opener
Large wooden spoon
4 or 5 qt. slow cooker

1. Have an adult help you crack 3 eggs into a large mixing bowl.

2. Use a safety can opener to open the cans of evaporated milk. Add the 2 cups of evaporated milk to the eggs in the mixing bowl.

3. Add the cottage cheese, salt, pepper, sour cream, and cubed cooked ham to the mixing bowl. Stir well with a large wooden spoon.

4. Place 1/3 of the creamy ham mixture into the bottom of your slow cooker.

5. Layer half the uncooked noodles on top of the ham mixture. Break them if you need to to make them fit.

6. Repeat Step 4, using half the remaining creamy mixture.

7. Repeat Step 5, using all the remaining noodles.

8. Cover the noodles with the remaining creamy ham sauce. Make sure that the noodles are not sticking out of the sauce. Push them down in so they're fully covered.

9. Cover your slow cooker. Cook on Low for 5-6 hours.

Serving Suggestion: Serve with a green salad or vegetable if you wish.

Breakfast Sausage Casserole

2011-03-23T09:02:00.000-07:00

Prep Time: 15 minutes
Chilling Time: 8 hours
Cooking Time: 4 hours
Ideal slow cooker size: 3-qt.

Ingredients:
1 lb. loose sausage
6 eggs
2 cups milk
8 slices bread, cubed
2 cups shredded cheddar cheese

1. In a non-stick skillet, brown and drain sausage.
2. Mix together eggs and milk in a large bowl.
3. Stir in bread cubes, cheese, and sausage.
4. Place in greased slow cooker.
5. Refrigerate overnight.
6. Cook on Low 4 hours.
Variation: Use cubed cooked ham instead of sausage.

Puppy Love

2011-02-14T08:31:00.000-08:00

Ingredients
hot-dog
piece of uncooked linguini
cheese

Instructions
Cut the ends from a hot-dog at a diagonal and place the cut edges together as shown.
Spear the heart with a length of uncooked linguini.
Add pieces of cheese trimmed to resemble the ends of an arrow.

Buddy's Famous Chicken Wings

2011-02-07T15:24:00.000-08:00

From the Kitchen Boss!!

INGREDIENTS

3 pounds chicken wings, drumettes and wing joints
1 Tablespoon butter
Marinade:
1/3 cup soy sauce
1 teaspoon Worcestershire sauce
1/4 cup honey
1 Tablespoon sherry
1 Tablespoon Dijon mustard
1 teaspoon dry mustard
1 Tablespoon chopped fresh rosemary
3 pressed cloves garlic
1 fresh red chili, thinly sliced
1 teaspoon black pepper
1/2 teaspoon salt
PREPARATION:

1.Whisk together all marinade ingredients. Place wing pieces in a large Ziploc bag with the ingredients, seal the bag and turn to coat the chicken well. Marinate in the refrigerator overnight (can be marinated two days ahead).
2.Preheat oven to 375°. Line a half sheet pan with heavy duty foil and spray lightly or brush with oil.
3.Remove chicken from the marinade, reserving the marinade in a small saucepan. Lay the chicken pieces skin-side down on the prepared pan and roast 30 minutes. Baste with some of the reserved marinade and turn the pieces. Brush again with the marinade and roast another 30 minutes or longer until deeply bronzed.
4.When the wings are almost finished bring the reserved marinade to a boil, lower heat to simmer and reduce the marinade until almost a syrup (don’t allow to become a syrup -- will be bitter). Remove from heat and whisk in the tablespoon of butter. Place wings in a large bowl, pour in contents of the saucepan and turn to glaze evenly. Plate and serve

Joey’s Nachos

2011-02-07T15:18:00.000-08:00

from Kitchen Boss!

INGREDIENTS

1 8 ounce package Philadelphia cream cheese, room temperature
1 Tablespoon olive oil
1 pound ground beef
1 medium white onion, diced
2 cloves garlic, minced
1 serrano chile, minced
1/4 cup Heinz chili sauce
1 Tablespoon good-quality chili powder
1 teaspoon ground cumin
1 15 ounce can dark red kidney beans, drained and rinsed
1 teaspoon salt, or to taste
1 cup shredded sharp cheddar cheese
Serve with tortilla chips (Joey likes the scoop-able type)
Optional toppings:
sliced scallion
chopped tomato
sliced avocado
chopped cilantro
PREPARATION:

1.Heat a medium sauté pan over medium heat. Add the oil and the onions, sautéing med-low with a pinch of salt until translucent. Add the garlic and serrano, sauté until fragrant. Add ground beef, another pinch of salt and cook beef until crumbled and no longer pink. Add the chili sauce, chili powder, cumin, salt and simmer, stirring a few minutes until juices begin to reduce. Add the kidney beans and stir to combine, cooking another few minutes until thickened. Remove pan from heat and cool to room temperature.
2.Preheat oven to 350°. Spread cream cheese evenly over the bottom of a 10" ceramic or glass pie plate. Spread all of the beef/bean mixture evenly over the cream cheese. Sprinkle cheddar over all. Bake until cheese has melted and mixture is hot through, 20-30 minutes.
3.Serve with any/all optional toppings

My Favorite Meatloaf

2011-01-31T08:55:00.000-08:00

from the pioneer website:

Ingredients
■Meatloaf:
■1 cup Whole Milk
■6 slices White Bread
■2 pounds Ground Beef
■1 cup (heaping) Freshly Grated Parmesan Cheese
■¼ teaspoons Seasoned Salt
■¾ teaspoons Salt
■Freshly Ground Black Pepper
■⅓ cups Minced Flat-leaf Parsley
■4 whole Eggs Beaten
■10 slices Thin/regular Bacon
■Sauce:
■1-½ cup Ketchup
■⅓ cups Brown Sugar
■1 teaspoon Dry Mustard
■Tabasco To Taste

Preparation Instructions
Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.

Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.

With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)

Lay bacon slices over the top, tucking them underneath the meatloaf.

Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.

Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.

Serve with mashed potatoes. Yummy!

Corn Dog Casserole

2011-01-28T10:35:00.000-08:00

Ingredients
2 cups thinly sliced celery
1 1/2 cups sliced green onions
2 tablespoons butter
1 1/2 pounds hot dogs (beef and pork frankfurters)
2 eggs
1 1/2 cups milk
2 teaspoons ground sage
1/4 teaspoon ground black pepper
2 (8.5 ounce) packages dry corn bread mix
2 cups shredded Cheddar cheese, divided
Directions
1.In a medium skillet, saute celery and green onions in butter for 5 minutes. Place saute mixture in a large bowl; set aside.
2.Slice hot dogs lengthwise into quarters, then cut into thirds. In same skillet, saute hot dogs for 5 minutes or until lightly browned. Add to celery/onion mixture and mix all together. Set aside 1 cup of mixture.
3.Preheat oven to 400 degrees F (200 degrees C).
4.In a large bowl combine the eggs, milk, sage and pepper. Add all but reserved 1 cup hot dog mixture. Stir in corn bread mix and 1 1/2 cups shredded cheese. Mix all together and spread mixture into a shallow 3 quart baking dish. Top with reserved 1 cup hot dog mixture and remaining 1/2 cup shredded cheese.
5.Bake uncovered in preheated oven for 30 minutes, or until golden brown

Meat & Potatoes Burger

2011-01-24T16:28:00.000-08:00

Ingredients
2 large baking potatoes, peeled and cut into chunks
1 tablespoon butter
A splash of whole milk or half and half
1 egg
A couple of tablespoons snipped chives
Salt and pepper
2 pounds lean ground sirloin
2 tablespoons Worcestershire sauce, eyeball it
1/4 cup flat leaf parsley leaves, a generous handful, finely chopped
1 small onion, peeled
2 tablespoons EVOO – Extra Virgin Olive Oil
4 poppy seed or plain Kaiser rolls
Dijon mustard
1 bunch watercress, cleaned and trimmed of thick stems

Place the potatoes in a sauce pot and cover by one inch with water. Place it over high heat and bring up to a bubble, add some salt and boil the potatoes until tender, 12 minutes. Turn off heat. Drain and return the potatoes to the pot and let them sit for a minute to dry out. Add the butter and milk or half and half – just a splash. Beat egg and add and mash with potato masher or fork. Add in chives and salt and pepper and continue to mash to fairly smooth consistency. Preheat broiler.
While potatoes are cooking, start on the burgers. In a bowl, combine the sirloin, Worcestershire, parsley and about 2-3 tablespoons of grated onion. Wrap up remainder of the onion and save for another use. Season the meat with salt and pepper and mix to combine. Score the meat with the side of your hand and score 4 equal portions. Form the patties making them about 1 inch thick and press a light indentation in the center of each burger. This dent will prevent the burger from bulging and will promote more even cooking.

Preheat a large skillet over medium high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Once the oil ripples, add the patties and cook on each side for 7-8 minutes for rare to medium rare, 11-12 minutes for medium to medium well doneness, turning once.
While the burgers are working, split the buns and lightly toast under the broiler.

To build your burger, slather the bun bottoms with Dijon mustard, top with watercress, burgers and a pile of mashers on top of burgers. The mashers will be the glue to hold bun tops in place.

Rice Krispy Chicken

2011-01-24T16:14:00.001-08:00

Ingredients
--------------------------------------------------------------------------------
1 cup coarsely crushed rice crispies
shopping list
1 Tbsp. flour shopping list
1 tsp. seasoned salt or garlic (whichever you prefer) shopping list
1 egg shopping list
6 pieces bone-in chicken, such as breasts, thighs and legs, skinned shopping list
How to make it
--------------------------------------------------------------------------------
PREHEAT oven to 400°F.
Combine cereal, flour and seasoned salt in a shallow dish or pie plate.
Beat egg with 1 Tbsp. water in a shallow bowl.
Dip meaty side of each chicken piece in egg mixture, then in cereal mixture.
PLACE chicken, coating sides up, on baking sheet; spray lightly with butter flavored cooking spray.
BAKE 40 min. or until chicken is golden brown and cooked through.

Ham & Cheddar in a Loaf

2011-01-24T08:48:00.000-08:00

What You Need
1 lb. frozen bread dough, thawed
1 pkg. (9 oz.) OSCAR MAYER Deli Fresh Shaved Smoked Ham
1 cup KRAFT Shredded Cheddar Cheese
1/4 cup MIRACLE WHIP Dressing
1 egg, beaten
1 Tbsp. KRAFT Grated Parmesan Cheese

Make It
HEAT oven to 350°F.

FLATTEN dough on lightly floured surface. Roll into 12x8-inch rectangle with rolling pin. Top with ham to within 1/2 inch of edges. Mix Cheddar and dressing; spread over ham.

MOISTEN edges of dough with water. Fold lengthwise into thirds; pinch seams together to seal. Place, seam-side down, on lightly greased baking sheet. Cut several slits in top. Brush with egg; sprinkle with Parmesan.

BAKE 35 to 40 min. or until golden brown. Cool 10 min. before slicing.

Saucy BBQ Sloppy Joes

2011-01-23T10:47:00.000-08:00

1 lb. lean ground beef
1 each green pepper and onion, finely chopped
1/2 cup KRAFT Original Barbecue Sauce
1/2 cup water
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
4 hamburger buns

BROWN meat in large nonstick skillet on medium-high heat; drain. Add peppers and onions; cook 5 min., stirring occasionally.

STIR in barbecue sauce, water and VELVEETA; cook 2 min. or until VELVEETA is melted and mixture is well blended, stirring frequently. Meanwhile, toast cut sides of buns.

FILL buns with meat mixture just before serving.

Cupcake Poppers

2011-01-16T14:32:00.000-08:00

I saw this idea on Betty Crocker's website and had to post them

•1 box Betty Crocker Super Moist White Cake (or your favorite brand/recipe)
•Neon food coloring, liquid or gel
•Vanilla Frosting
1.Make the cake according to directions, then separate into 4 different bowls, about 1 1/4 cups batter in each.

2.Add 5-6 drops of food coloring to each bowl and mix well.

3. Spoon batter into mini cupcake tins and bake @ 350° for 8-10 minutes or until they pass the toothpick test.

4. While the cupcakes are baking, separate frosting into 4 small bowls, and add 5-6 drops of food coloring to each and mix well.

5. Once the cupcakes are cool, cut off tops with a serrated knife and shamelessly eat the bottoms.

6. Pipe or spread a little color coordinated frosting onto the underside of one of the tops and then sandwich another top of the same color on top of the frosting.

Chicken Salad

2010-12-19T08:51:00.000-08:00

Chicken Salad

Ingredients:
1/2 cup mayonnaise
2 cups cut-up cooked chicken or turkey
1/3 cup thinly sliced celery
1/3 cup cut-up apples or grapes (I like both)
8 slices bread (your choice)

Directions:
In a medium bowl, combine mayonnaise, chicken, celery, and grapes.

Serve on your favorite bread

Hot Wings

2010-12-19T08:42:00.000-08:00

Hot Wings

Ingredients
4 pounds chicken wings
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 cup tomato-based hot pepper sauce
2 tablespoons vinegar-based hot pepper sauce
1 teaspoon garlic powder
1/4 cup grated Parmesan cheese
3 tablespoons butter, melted

Directions
1.Preheat an outdoor or indoor grill to a high heat. Lightly grease the grill.
2.Season wings with garlic powder and ground black pepper. Cook wings on the preheated grill until they are very crispy. Turn the wings frequently as they will burn easily.
3.While the wings are grilling, in a large bowl, combine both hot sauces with garlic powder, Parmesan cheese and melted butter.
4.When the wings are finished cooking, place them in the large bowl of hot sauce mixture and stir until they are coated.

Spaghetti and meatballs

2010-12-19T08:37:00.000-08:00

Spaghetti and meatballs

Ingredients:

•Meatballs:
•2 eggs
•1/2 cup milk
•3 slices bread, crumbled
•2 pounds lean ground beef
•1/2 cup finely chopped onion
•2 tablespoons chopped parsley
•1 clove garlic, smashed, minced
•1 teaspoon salt
•1/2 teaspoon pepper
•.
•Sauce:
•3 tablespoons olive oil
•1/2 cup chopped onion
•2 cloves garlic, smashed and minced
•1 tablespoon sugar
•2 teaspoons salt
•1 teaspoon dried leaf oregano
•1/2 teaspoon dried leaf basil
•1/4 teaspoon black pepper
•1 large can (28 to 36 ounces total) crushed Italian tomatoes
•2 cans (6 ounces each) tomato paste
•16 ounces thin spaghetti
•Parmesan cheese
Preparation:
Recipe for spaghetti and meatballs
Make meatballs. In a medium bowl, beat eggs lightly; add milk and bread and let stand for about 5 minutes. Add ground beef, onion, parsley, garlic, salt, and pepper; mix gently until well blended. Shape into about 24 meatballs, about 1 1/2 inches in diameter. Place meatballs in a generously greased large shallow baking pan. Bake meatballs at 450° for 25 minutes.
In a Dutch oven, in hot oil over medium heat, sauté onion until tender and just begins to turn golden. Add remaining sauce ingredients; bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Taste and adjust seasoning, adding more salt, if necessary. Add meatballs; cover and simmer 50 to 60 minutes longer, stirring from time to time.

Cook spaghetti according to package directions; drain.

Serve spaghetti topped with meatballs in sauce; sprinkle with grated Parmesan cheese.
Spaghetti and meatballs serves 6.

Ghost Cupcake Cones

2010-06-07T20:54:00.000-07:00

1
box (1 lb 2.25 oz) Betty Crocker® SuperMoist® devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
12
flat-bottom ice cream cones
2
cups powdered sugar
1
jar (7 oz) marshmallow creme
36
miniature semisweet chocolate chips (about 1 teaspoon)

Heat oven to 350°F. Make cake batter as directed on box. Fill each cone with 2 tablespoons batter. Set remaining batter aside. Stand cones upright in muffin pan. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely.
2.
Place paper baking cup in each of 18 regular-size muffin cups. Use remaining batter to fill muffin cups about 2/3 full. Bake and cool as directed on box for cupcakes. Save for another use.
3.
In medium bowl, place 1 1/2 cups powdered sugar. Add marshmallow creme; stir, pressing mixture against side of bowl until it clumps together. Knead on work surface, gradually adding remaining 1/2 cup powdered sugar until dough is smooth. Generously sprinkle powdered sugar on work surface and hands. Shape fondant into 12 balls (1 1/2 inches each) on work surface; flatten each to 5 1/2-inch circle.
4.
Lightly spray serving platter with cooking spray to prevent cupcakes from sticking to plate. Turn 1 cone upside down, and place 1 fondant circle over cone, draping fondant to form ghost body. Place 2 miniature chocolate chips on face for eyes and 1 for mouth; if necessary, moisten fondant with a little water so chips stick.

Creamy Chicken Enchiladas

2010-05-17T08:56:00.000-07:00

2-1/2 cups chopped cooked chicken
1 can (10-3/4 oz.) condensed cream of chicken soup
1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheese, divided
1 cup BREAKSTONE'S Sour Cream, divided
1/4 cup chopped cilantro, divided
12 flour tortillas (8 inch)
1-1/2 cups TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
Make It!
HEAT oven to 350°F.
MIX chicken, soup, 1 cup cheese, 1/2 cup sour cream and 3 Tbsp. cilantro until well blended. Spoon down centers of tortillas, adding about 1/4 cup to each; roll up.
PLACE, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with salsa and remaining cheese.
BAKE 25 min. or until heated through. Top with remaining cilantro and sour cream.

Duggar Banana Cake

2010-05-17T08:48:00.000-07:00

1 box yellow cake mix

2 boxes vanilla pudding mix

5 bananas

Prepare cake mix & pudding as directed on boxes. After baking cake, spread pudding evenly on top. Slice bananas and layer over pudding. Enjoy!
Duggar Size It!
1 Industrial Size Cake Pan (or two 9x13 pans)2 Boxes Yellow Cake Mix (and whatever ingredients is needed to make the cake from the box recipe: i.e. eggs, oil...)4 Boxes Vanilla Pudding (plus the milk needed to make it : )8 Bananas
Prepare yellow cake as directed & bake. After cake is finished baking use a butter knife to make 1 inch holes all over cake (removing the cake from the holes made). In a bowl mix pudding as directed on box. Pour pudding over cake, making sure it fills in holes made earlier with knife. Slice bananas & lay on top of cake. Refrigerate until cold. Serve & enjoy

Crock Pot Taco Soup

2010-02-04T10:23:00.000-08:00

Ingredients
1 (16 ounce) can pinto beans
1 (16 ounce) can white beans or kidney beans
1 (11 ounce) can niblet corn
1 (11 ounce) can Rotel tomatoes & chilies
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 (1 1/4 ounce) envelope taco seasoning mix
1 (1 ounce) envelope hidden valley ranch dressing mix
1 lb shredded chicken, ground beef or any meat
Directions
1Cook meat and drain.
2Shred if needed.
3Add all ingredients to crock pot.
4DO NOT DRAIN CANS.
5Stir.
6Cook on high for 2 hours or low for 4 hours.
7Keep on low until serving to keep hot.
8Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips

Ground Pork, Peas, and Rice Casserole

2010-02-04T09:10:00.000-08:00

Ingredients
2 cups long-grain rice
3 cups water
1/2 lb fresh peas, shelled or 1/4 cup frozen peas
1 1/2 tablespoons peanut oil
1 lb ground pork
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon rice wine or dry sherry
3 tablespoons green onions, finely chopped
Directions
1Add rice and water to a large, heavy saucepan and bring to a boil.
2Continue boiling for 10 minutes, or until most of the surface liquid has evaporated.
3The surface of the rice will be uneven and look like a pitted crater. At this stage, cover the pan with a tight-fitting lid and set the heat to low.
4Meanwhile, prepare the rest of the dish. If you went the fresh peas route, blanch them in boiling water for 2 minutes, drain, and set aside. Otherwise, thaw frozen peas at room temperature.
5Add the oil to a heated wok or skillet. Add the pork and stir-fry for 1 minute, then add the peas, soy sauces, oyster sauce, and rice wine.
6Continue to cook for another 2 minutes, then add the green onions.
7Place this cooked mixture on top of the rice, cover, and continue to cook over the lowest possible heat for another 15 minutes (rice will have cooked a total of 25 minutes).
8Serve immediately, drizzling additional oyster sauce over the top of the casserole if desired.

Ground Pork and Potato Balls

2010-02-04T09:00:00.001-08:00

Ingredients
1 egg, beaten
2 tablespoons milk
1/4 cup dry breadcrumbs
1 cup shredded peeled raw potato
1 tablespoon onion flakes
1 teaspoon prepared mustard
3/4 teaspoon salt
1/8 teaspoon black pepper
1 lb ground pork
2 tablespoons shortening
1 chicken bouillon cube
2 tablespoons all-purpose flour
1 1/3 cups water, divided
Directions
1Mix egg, milk, bread crumbs, potato, onion, mustard, salt, and pepper together.
2Add pork; mix well.
3Make into 24 meatballs.
4Heat shortening in skillet, add meatballs and brown.
5Drain fat and remove meatballs from pan.
6Dissolve bouillon cube in 1 cup of boiling water, return meatballs to pan.
7Cover and cook on low for 20 minutes, turning occasionally.
8Remove meatballs from pan again; reserve drippings.
9Mix flour with 1/3 cup of water; stir into drippings.
10Cook until thickened.
11Serve with meatballs.

Ground Pork Sandwiches

2010-02-04T08:53:00.000-08:00

Ingredients
1 lb ground pork (NOT pork sausage)
1 cup flour
1 cup toasted breadcrumb
1 egg, beaten
salt and pepper
4 hamburger buns
vegetable oil (for frying)
Garnishes
mustard
chopped sweet onion
dill pickle slices
shredded iceberg lettuce
Directions
1Make 4 large, flattened patties from the ground pork.
2Dredge first in flour, then in egg, then in breadcrumbs.
3Fry on high heat in about 1/8" of vegetable oil until crisp and golden brown.
4Heat buns in the microwave for a minute, wrapped in a kitchen towel.
5Serve garnishes separately.

Chili's Cajun Chicken Pasta

2010-02-02T07:50:00.000-08:00

Ingredients
2 chicken breasts, boneless skinless
4 teaspoons cajun seasoning
4 tablespoons butter or margarine
3 cups heavy cream
1/2 teaspoon lemon pepper seasoning
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon garlic powder
8 ounces penne pasta, cooked and drained
2 roma tomatoes, diced
1/2 cup parmesan cheese, fresh shredded, to taste
Directions
1Slightly moisten chicken with water.
2In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated.
3In large skillet, saute chicken in 2 tablespoons butter, over medium heat, turning whenever necessary.
4When chicken is about half-way done, grab a second skillet and combine heavy cream, 2 tablespoons butter, and remainder of seasonings over medium heat, stirring occasionally.
5When cream mixture begins to bubble, add the pasta and turn off heat. Stir well.
6When chicken is cooked through, place on cutting board and slice into strips.
7Spoon pasta and sauce onto large serving plates (2) and top with chicken, diced tomatoes, and Parmesan.
8Throw a thick, garlicky slice of Texas toast on that bad boy and enjoy!

Ice Cream Cake (Duggars)

2010-02-01T14:45:00.000-08:00

Ingredients
24 ice cream sandwiches
8 ounces Cool Whip
2 king-size butterfinger candy bars, chopped up
10 ounces chocolate syrup
1 (8 ounce) bottle caramel topping
Directions
1Arrange in six layers in a 9x13-inch pan:.
2First layer: 12 ice cream sandwiches, placed over bottom of pan.
3Second layer: half the container of Cool Whip®.
4Third layer: half of the chopped-up Butterfinger® bars topped with half of the chocolate syrup and half of the caramel topping.
5Fourth layer: the rest of the ice cream sandwiches.
6Fifth layer: the rest of the Cool Whip®.
7Sixth layer: the rest of the chopped-up Butterfinger® bars, topped with the rest of the caramel topping and the chocolate syrup.
8Freeze and eat as desired.

Mashed Potato Goop

2010-02-01T08:41:00.000-08:00

Ingredients
2 lbs ground beef
1 red onion, thinly sliced and diced (yellow onion can be substituted)
2 (14 3/4 ounce) cans creamed corn
4 lbs potatoes, and cut into cubes (peeled if desired)
splash milk (amount depends on consistency of potatoes)
4 tablespoons butter (half stick) or margarine
Directions
1Finely slice and dice onion.
2Cut (and peel if desired) potatoes.
3Add potatoes to boiling pot of water. let boil for 12-15 minutes.
4While potatoes are cooking add onion to large frying pan and crumble ground beef into pan.brown the meat/onion combination on medium to medium/low heat. ( DO NOT drain grease from meat) then, once meat is browned, lower heat to low and stir in the creamed corn .
5Once potatoes are done, drain them and return to pot. add splash of milk and half stick of butter and blend with mixer till smooth.( should not be soupy but should not be too thick as to not be spreadable)
6Now place the ground beef/creamed corn/onion mixture into a 9 by 13 inch pan then spread mashed over top of mixture (like icing a cake) with a spatula.
7Bake in oven at 375 degrees for about 45 minutes (peaks of the mashed potatoes will lightly brown and beef/corn mixture will bubble up around edges of pan).

SHAKE 'N BAKE "E-Z Buffalo Wings"

2010-01-27T10:26:00.000-08:00

What You Need!
1/2 tsp. ground red pepper (cayenne)
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
1 lb. boneless skinless chicken breasts, cut into 20 strips
2 Tbsp. hot pepper sauce
1/2 cup KRAFT Ranch Dressing
Make It!
HEAT oven to 400ºF.
ADD pepper to coating mix in shaker bag; shake gently to combine. Add chicken, a few strips at a time; shake to evenly coat. Place in single layer on baking sheet sprayed with cooking spray.
BAKE 15 min. or until chicken is done.
TRANSFER to plate; drizzle with hot sauce. Serve with dressing.

Easy Italian Pasta Bake

2010-01-27T10:23:00.000-08:00

What You Need!
1 lb. extra lean ground beef
3 cups whole wheat penne pasta, cooked, drained
1 jar (26 oz.) spaghetti sauce
1/3 cup KRAFT Grated Parmesan Cheese, divided
1-1/2 cups KRAFT 2% Milk Shredded Mozzarella Cheese
Make It!
HEAT oven to 375°F. Brown meat in large skillet; drain. Add pasta, sauce and 1/2 the Parmesan; mix well.
SPOON into 13x9-inch dish; top with remaining cheeses.
BAKE 20 min. or until heated through.

Grilled Ham and Cheese Waffle Sandwiches

2010-01-19T10:34:00.000-08:00

Ingredients
8 frozen toaster waffles
1 tablespoon Dijon mustard (optional)
1/2 pound sliced deli ham
1/4 pound Cheddar, thinly sliced
4 tablespoons unsalted butter
Directions
Place 4 of the waffles on a work surface. Spread one side of each with the mustard (if using). Top with the ham, cheese, and the remaining waffles. Spread the top of each sandwich with 1/2 tablespoon of the butter.
Melt the remaining butter in a large nonstick skillet over medium heat. Place the sandwiches in the skillet, buttered-side up. Cook, pressing occasionally with the back of a spatula, until the cheese melts and the waffles are golden, 3 to 4 minutes on each side.

Turkey Club

2010-01-18T08:14:00.000-08:00

Ingredients
4 slices peasant bread (or any other favorite bread)
6-8 slices turkey
2 tablespoons mayo

2 tablespoons honey mustard
6 pieces cooked bacon
romaine lettuce
1 medium tomato
4 slices provolone cheese

Directions
1Lightly toast the bread
2Cook the bacon
3Cut the tomato into slices
4Spread miracle whip on one side of bread
5Spread honey mustard on the other side
6Add the romaine lettuce, tomato, bacon, cheese and turkey
7Cut the sandwich in half.

Butterscotch Pull Apart

2009-12-21T09:57:00.000-08:00

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!

Oh-So-Easy Cheese Log

2009-12-15T10:29:00.001-08:00

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

2009-12-15T10:16:00.001-08:00

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

2009-12-15T10:09:00.001-08:00

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

2009-12-15T09:59:00.001-08:00

Ingredients
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
Directions
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.

Mint Thins

2009-12-08T09:35:00.001-08:00

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.

Runzas

2009-12-01T10:44:00.001-08:00

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!***

Potato Pancakes

2009-11-25T08:38:00.000-08:00

Ingredients
2 cups mashed potatoes (approximately)
1-2 eggs
1/4 cup flour
salt
pepper
garlic
onion (optional)
chives (optional)
cheese (optional)
oil or Crisco, for frying
sour cream (optional) or applesauce, for garnish (optional)
Directions
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.
5Enjoy!

Ornament Dough

2009-11-12T12:51:00.000-08:00

Ingredients
1 cup flour
1/3 cup water
1/2 cup salt
2-3 drops food coloring (optional)
glitter (optional)
Directions
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.

Cake Balls

2009-10-28T10:08:00.001-07:00

Ingredients
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
Directions
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

2009-10-28T09:47:00.000-07:00

Ingredients:
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
Method:
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

Rice and Chicken Casserole

2009-10-01T16:44:00.000-07:00

INGREDIENTS
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

DIRECTIONS

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).

Apple-Stuffed Chicken

2009-09-29T11:32:00.000-07:00

INGREDIENTS
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
PREPARATION
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.

Baked Potato Pockets With Chili

2009-09-28T08:53:00.000-07:00

Ingredients
2 large baked potatoes
2 cups chili, leftovers or canned chili
1 cup cheddar cheese, grated
Directions
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.

chicken noodle soup

2009-09-22T10:02:00.000-07:00

Ingredients
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
Directions
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

2009-09-22T09:59:00.000-07:00

Ingredients
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.
16Roll.
17Fold up and hold one end while you bite from the other end.
1 cup grated medium cheddar or sharp cheddar cheese

Breakfast Sausage Casserole

2009-09-14T07:55:00.000-07:00

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)

Navajo Tacos

2009-09-10T07:01:00.000-07:00

Ingredients:
1 loaf frozen white bread dough, thawed
FILLING:
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

Mexican Mac and Cheese With Chicken

2009-09-02T06:41:00.000-07:00

Ingredients
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)
Directions
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

Porcupine Meatballs

2009-08-17T09:45:00.001-07:00

Ingredients
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
Directions
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

2009-08-17T09:40:00.000-07:00

Ingredients
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)
Directions
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.

Watermelon Pops

2009-06-22T10:21:00.001-07:00

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

2009-06-22T10:08:00.000-07:00

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

2009-06-22T10:06:00.001-07:00

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

2009-06-22T09:59:00.000-07:00

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

2009-06-22T09:48:00.000-07:00

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

2009-06-22T09:47:00.001-07:00

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

2009-06-22T09:31:00.001-07:00

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

2009-06-22T09:20:00.000-07:00

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
Instructions:
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)

2009-06-22T09:07:00.000-07:00

Ingredients
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
Directions
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.

Carne Asada Soft Tacos

2009-06-20T15:44:00.000-07:00

Ingredients
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
Directions
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!

Taco Baked Potatoes

2009-06-10T07:13:00.001-07:00

Ingredients
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)
Directions
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.

Crock Pot Cheesy Chicken

2009-06-03T10:01:00.001-07:00

Ingredients
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)
Directions
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

2009-06-03T09:54:00.001-07:00

Ingredients
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
Directions
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

2009-06-03T09:47:00.000-07:00

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.

Homemade Ice Cream

2009-05-13T08:32:00.000-07:00

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!

Chicken-Club Stuffed Potatoes

2009-05-12T08:22:00.000-07:00

Ingredients
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
Directions
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

2009-05-12T08:20:00.000-07:00

Ingredients
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
Directions
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

2009-05-12T07:29:00.000-07:00

Ingredients
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)
Directions
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

2009-05-12T07:24:00.000-07:00

Ingredients
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
Directions
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

2009-05-12T05:51:00.000-07:00

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

Apricot Chicken

2009-05-11T13:11:00.001-07:00

Ingredients
400 ml apricot nectar
4 chicken breast fillets
1 (2 ounce) packet French onion soup mix
1/2 cup flour
Directions
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

2009-05-11T12:40:00.000-07:00

Ingredients
Ingredients
1 whole frying chicken, cut up
6 cups vegetable oil (to 8 cups)
Marinade
4 cups water
1 tablespoon salt
1/2 teaspoon msg
Coating
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
Directions
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

2009-05-11T12:38:00.001-07:00

Ingredients
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
Directions
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

2009-05-11T12:34:00.001-07:00

Ingredients
frozen corn
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon msg
melted butter
Directions
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

2009-05-11T08:18:00.001-07:00

Ingredients
3 zucchini
1-2 tablespoon olive oil
1 onion
3 tablespoons japanese sesame seeds
2 tablespoons soy sauce
2 tablespoons butter
salt
pepper
Directions
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

2009-05-11T08:14:00.001-07:00

Ingredients
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
Directions
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

2009-05-11T08:10:00.001-07:00

Ingredients
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
Directions
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

2009-05-11T07:55:00.000-07:00

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.

Sweet Pea and Tuna Salad

2009-05-07T10:22:00.000-07:00

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
Directions

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.

Porcupine Meatballs W/ Rice-a-roni

2009-04-29T06:35:00.000-07:00

Ingredients
1 lb ground beef
1 package beef Rice-A-Roni
1 egg
2 packets brown gravy mix
Directions
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.

Garden Tuna Melts

2009-04-28T09:59:00.001-07:00

1 can (6 oz.) tuna in water, drained, flaked
7 Tbsp. KRAFT Real Mayo Mayonnaise, divided
1/4 cup chopped onion
1/4 cup chopped green pepper
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
8 slices bread
4 KRAFT Singles
Make It
MIX tuna, 3 Tbsp. of the mayo, onion, green pepper and seasonings.
COVER each of 4 bread slices with tuna mixture, 1 Singles and second bread slice. Spread outsides of each sandwich with 1 Tbsp. mayo.
COOK in skillet on medium heat until lightly browned on both sides.

Chicken-Chile Quesadillas

2009-04-28T09:57:00.000-07:00

1
package (11 oz) Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch)
2
cups finely shredded Mexican cheese blend (8 oz)
2
cups shredded or finely chopped cooked chicken
1
can (4.5 oz) Old El Paso® chopped green chiles
2
tablespoons butter or margarine, melted
1
cup Old El Paso® salsa (any variety)

1.
Top one half of each tortilla with cheese, chicken and green chiles. Fold other half of each tortilla over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla.
2.
Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and hot. Cut into wedges. Serve with salsa.

Peanut Butter Playdough

2009-04-20T05:43:00.001-07:00

Ingredients
3 1/2 cups peanut butter
4 cups confectioners' sugar
3 1/2 cups honey
4 cups powdered milk
Directions
1In large bowl, cream together peanut butter and confectioners' sugar, then beat in honey and fold in milk powder.
2Divide into 15 equal portions and refrigerate or freeze until ready to use.

Taco Burger

2009-04-06T13:52:00.000-07:00

Ingredients
1 lb ground chuck
1 medium onion, minced
1 (1 1/4 ounce) envelope taco seasoning, if using zaar recipe, then the equivelant, 1/4 cup
1 cup shredded lettuce
1 cup shredded cheddar cheese
1 large tomato, thinly sliced
taco sauce (not picante, but the smooth sauce)
6 hamburger buns
Directions
1Brown ground chuck and onions in skillet on medium high till meat is no longer pink.
2Add taco seasoning (do not add water to mix) and toss with the meat to coat, cooking for about 5 more minutes.
3Lightly butter the inside of the buns and toast in skillet or under broiler till nice and brown.
4Spread the taco sauce on the inside of each bun, add taco meat, shredded lettuce, cheese and tomatoe.
5Enjoy!

Cracker Barrel Hash Browns Recipe - Copycat

2009-04-06T09:42:00.000-07:00

Ingredients
32 ounces shredded hash browns, simply potatoes work very well (thawed)
2 cups shredded sharp cheddar cheese
1 pint sour cream
1 (10 ounce) can cream of mushroom soup

1 cup finely chopped onion
1/4 cup butter, melted
1/4-1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups crushed corn flakes
1 1/2 teaspoons butter, melted
Directions
1In a large bowl mix grated cheese, soup, sour cream, onion, 1/4 cup butter and salt and pepper. Mix well. Fold in hash potatoes.
2Turn mixture into a greased 9 x 13 dish.
3Melt 1 1/2 teaspoons butter in small frying pan. Add 1 1/2 cups of crushed cornflakes and saute for 5 minutes.
4Sprinkle over top of casserole.
5Bake at 350 degrees for 40 to 60 minutes or until golden brown.

Twice-Baked Potatoes

2009-04-02T09:38:00.000-07:00

Twice-Baked Potatoes

4 baking potatoes
1/4 cup KRAFT Ranch Dressing with Bacon
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. chopped fresh chives
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes

HEAT oven to 400°F. Prick potatoes in several places with fork. Bake 1 hour. Reduce oven temperature to 350°F.
CUT off thin slice from top of each potato. Discard tops; scoop out centers, leaving 1/8-inch-thick shells. Mash potatoes. Add dressing, sour cream and chives; mash until fluffy. Spoon into shells; top with VELVEETA. Place in shallow baking dish.
BAKE 20 minutes or until heated through.

Melt in Your Mouth Chicken Breast

2009-04-02T09:32:00.000-07:00

Melt in Your Mouth Chicken Breast

Ingredients
4 boneless chicken breast halves
1 cup mayonnaise
1/2 cup freshly grated parmesan cheese
1 1/2 teaspoons seasoning salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
Directions
1Mix mayonnaise, cheese and seasonings.
2Spread mixture over chicken breast and place in baking dish.
3Bake at 375°F for 45 minutes.

Homemade Pizza

2009-03-30T12:30:00.000-07:00

Homemade Pizza

Ingredients
2 (13 7/8 ounce) packages pizza crusts
1 lb Italian sausage, cut into 1/4 inch pieces (casing removed)
2 (8 ounce) cans tomato sauce
8 ounces mozzarella cheese, thinly sliced
1/2 cup olive oil
1/4 cup parmesan cheese, grated
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons oregano
Directions
1Preheat oven to 400°F.
2Place each package of dough on a greased 15 X 12 inch baking sheet.
3Shape edges by pressing dough between thumb and finger to make a ridge.
4Spread one can tomato sauce on each pizza.
5Arrange 4 oz mozzarella on each pizza.
6Sprinkle over each pizza ¼ cup olive oil, 2 tbs Parmesan cheese, ½ tsp salt, ¼ tsp pepper, and 1 tsp oregano.
7Place sausage on pizza.
8Bake at 400 degrees F for 25 to 30 minutes or until crust is browned.

Chicken Cordon Bleu over Rice

2009-03-25T05:22:00.001-07:00

Chicken Cordon Bleu over Rice

Ingredients
6 cooked chicken breasts, diced
2 cups diced cooked ham (or deli slices)
2 (10 3/4 ounce) cans cream of chicken soup
1 cup sour cream
1 1/2 cups grated monterey jack cheese
2 cups breadcrumbs (seasoned dressing)
Directions
1Place ham and chicken in bottom for greased 3-quart casserole dish.
2Mix soup,sour cream and cheese and pour over meat.
3Bake at 350°F for 35-4o minutes.
4Remove from oven and top with bread crumbs.
5Bake another 5 minutes.
6Serve over cooked rice.