tag:blogger.com,1999:blog-53068350900406226012024-02-20T00:19:14.638-08:00QuicknEasyHomeCooknEasy, family friendly recipes that taste like you've slaved over the hot stove for hours! Tried and tested by a busy mom of 5 kids and sampled by many others, all recipes contain easy to find ingredients, hopefully ones that you have on hand! Feel free to leave comments after any or all recipes! So sorry if you've seen these other places, I find collect recipes and modify them to fit our tastes! I hope you enjoy these as much as my family does!Jennhttp://www.blogger.com/profile/08235967284753450685noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-5306835090040622601.post-30257138351379734562011-09-18T10:54:00.000-07:002011-09-18T10:54:32.429-07:00Canning Recipes<div style="text-align: center;"><span style="color: #783f04; font-family: "Courier New", Courier, monospace;">Canning Tips</span></div><span style="color: #783f04;"></span><br />
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<span style="color: #783f04;">~My Favorite Canning Book ever is Ball Complete Book of Home Preserving. Some of the recipes here come from that book. </span><br />
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<span style="color: #783f04;">~The recipes that I have are not your usual peaches or pears in syrup recipes. You can find information for those items in most basic canning books and other cookbooks.</span><br />
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<span style="color: #783f04;">~All recipes here have been tried and LOVED by everyone who has tried them.</span><br />
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<span style="color: #783f04;">~Altitude adjustments are as follows:</span><br />
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<span style="color: #783f04;">All recipes list processing times for 0 – 1000 feet above sea level.</span><br />
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<span style="color: #783f04;">1001 to 3000 feet above sea level add 5 minutes</span><br />
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<span style="color: #783f04;">3001 to 6000 feet above sea level add 10 minutes (this is my altitude range)</span><br />
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<span style="color: #783f04;">6001 to 8000 feet above sea level add 15 minutes</span><br />
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<span style="color: #783f04;">8001 to 10000 feet above sea level add 20 minutes</span><br />
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<span style="color: #783f04;">Have fun and don’t be afraid to try new fun things when you bottle your own food! Just make sure to follow the recipes. Adding your own ingredients or omitting ingredients makes a huge difference – not only in taste but also in the SAFETY of home canned foods. </span><br />
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<span style="color: #783f04;">I will add more recipes as I try them!</span><br />
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<span style="color: #783f04;">Chunky Salsa</span><br />
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<span style="color: #783f04;">Makes 6 – 7 pints</span><br />
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<span style="color: #783f04;">7 lbs tomatoes (about ¼ bushel)</span><br />
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<span style="color: #783f04;">10 anaheim or poblano chili peppers, seeded and chopped</span><br />
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<span style="color: #783f04;">3 jalapeno or Serrano peppers, seeded and chopped</span><br />
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<span style="color: #783f04;">1 green bell pepper, seeded and chopped</span><br />
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<span style="color: #783f04;">2 large white onions, chopped</span><br />
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<span style="color: #783f04;">1 bunch cilantro, snipped</span><br />
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<span style="color: #783f04;">½ c white vinegar</span><br />
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<span style="color: #783f04;">5 cloves garlic, minced or 1 T pre-minced garlic</span><br />
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<span style="color: #783f04;">2 T sugar</span><br />
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<span style="color: #783f04;">1 t salt</span><br />
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<span style="color: #783f04;">1 t black pepper</span><br />
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<span style="color: #783f04;">Peel and chop tomatoes. Drain in a large colander for 30 minutes. Measure 14 cups of tomatoes and place in a large pot. Bring to a boil, then reduce heat and simmer for 45 minutes. Stir frequently. Stir in all other ingredients and return to a boil. Remove from heat. Pour into hot pint jars. Leave ½ inch headspace. Wipe jar rims and adjust lids and rings. Process in a boiling water canner for 35 minutes. At my altitude (4500 ft) it is 45 minutes. </span><br />
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<span style="color: #783f04;">This is a fairly mild salsa. If you want more “heat”, don’t seed the hot peppers.</span><br />
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<span style="color: #783f04;">Peach Salsa</span><br />
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<span style="color: #783f04;">Makes 4 -5 pints</span><br />
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<span style="color: #783f04;">½ c white vinegar</span><br />
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<span style="color: #783f04;">6 cups peeled, pitted and chopped peaches</span><br />
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<span style="color: #783f04;">1 ¼ c chopped red onion (about 1 LARGE)</span><br />
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<span style="color: #783f04;">4 jalapeno peppers, seeded and finely chopped</span><br />
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<span style="color: #783f04;">1 red bell pepper, seeded and chopped</span><br />
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<span style="color: #783f04;">1 bunch chopped cilantro</span><br />
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<span style="color: #783f04;">2 T liquid honey</span><br />
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<span style="color: #783f04;">1 clove garlic, finely chopped</span><br />
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<span style="color: #783f04;">1 ½ t ground cumin</span><br />
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<span style="color: #783f04;">Combine all ingredients in a large saucepan. Bring to boil over medium high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, for 5 minutes. Remove from heat. Ladle into hot jars, leaving ½ inch headspace. Wipe rim, adjust lid and ring. Process in a boiling water canner for 15 minutes. At my altitude (4500 ft) process for 25 minutes.</span><br />
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<span style="color: #783f04;">For a hotter salsa, add ½ t cayenne pepper and do not seed your jalapenos.</span><br />
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<span style="color: #783f04;">Peach Barbecue Sauce</span><br />
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<span style="color: #783f04;">Makes about 8 ½ pint jars</span><br />
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<span style="color: #783f04;">6 cups finely chopped peeled and pitted peaches</span><br />
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<span style="color: #783f04;">1 c finely chopped and seeded red and green bell peppers</span><br />
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<span style="color: #783f04;">1 c finely chopped white or red onion</span><br />
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<span style="color: #783f04;">1 T finely chopped garlic</span><br />
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<span style="color: #783f04;">1 ¼ c liquid honey</span><br />
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<span style="color: #783f04;">¾ c cider vinegar</span><br />
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<span style="color: #783f04;">1 T Worcestershire sauce</span><br />
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<span style="color: #783f04;">2 t hot pepper flakes</span><br />
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<span style="color: #783f04;">2 t ground dry mustard</span><br />
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<span style="color: #783f04;">2 t salt</span><br />
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<span style="color: #783f04;">Combine all ingredients in a large pot. Bring to a boil over medium high heat. Reduce heat and boil gently, stirring frequently for about 25 minutes. Ladle into hot jars leaving ½ inch headspace. Wipe rim and adjust lid and ring. Process in a boiling water canner for 15 minutes. At my altitude (4500 ft) process for 25 min.</span><br />
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<span style="color: #783f04;">Sweet and Sour Sauce</span><br />
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<span style="color: #783f04;">Makes 7 quarts</span><br />
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<span style="color: #783f04;">8 c tomatoes, peeled and diced</span><br />
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<span style="color: #783f04;">4 c bell peppers (red and green), seeded and diced</span><br />
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<span style="color: #783f04;">4 c onions, chopped</span><br />
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<span style="color: #783f04;">7 c sugar – divided</span><br />
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<span style="color: #783f04;">3 c white vinegar</span><br />
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<span style="color: #783f04;">1 T salt</span><br />
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<span style="color: #783f04;">1 c clear gel A (this is very important – nothing can be used as a substitute)</span><br />
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<span style="color: #783f04;">1 cup water</span><br />
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<span style="color: #783f04;">2 20 oz cans pineapple, chunks or tidbits</span><br />
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<span style="color: #783f04;">3 c sliced carrots</span><br />
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<span style="color: #783f04;">Drain pineapple, set aside juice. Mix juice with 1 c water. Mix clear gel A with 3 c sugar. Set aside.</span><br />
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<span style="color: #783f04;">Mix all vegetables with vinegar, pineapple and salt in a LARGE pot. Bring to a boil. Add 4 cups of sugar and bring back to a boil. Pour pineapple juice mixture into clear gel A and sugar mixture – whisk with a wire whip until well combined. Add to vegetable mixture and simmer for 15 – 20 minutes. Stir constantly to avoid scorching the bottom. Pour into hot jars. Wipe rims and adjust rings and lids. Process in a boiling water canner for 20 minutes. At my altitude (4500 ft) process for 30 minutes. If you would like to use your pressure canner, process at 10 lbs pressure for 10 minutes.</span><br />
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<span style="color: #783f04;">Pie Filling</span><br />
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<span style="color: #783f04;">Makes 6 -7 quarts</span><br />
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<span style="color: #783f04;">4 c brown sugar</span><br />
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<span style="color: #783f04;">1 c cornstarch</span><br />
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<span style="color: #783f04;">1 ½ T cinnamon</span><br />
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<span style="color: #783f04;">1 ½ t nutmeg</span><br />
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<span style="color: #783f04;">1 t salt</span><br />
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<span style="color: #783f04;">1 cube margarine</span><br />
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<span style="color: #783f04;">10 c water</span><br />
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<span style="color: #783f04;">3 T lemon juice</span><br />
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<span style="color: #783f04;">In a large pan, combine sugar, cornstarch, cinnamon, nutmeg, salt and margarine. Add water. Cook until thickened over medium heat – stirring constantly. Add the lemon juice. Put sauce into 7 quart jars – filling 1/3 full. Then fill jars with peeled apple OR peach slices. Add for sauce on top if necessary to cover all fruit. Leave 1 inch headspace. Wipe rims. Adjust lids and rings. Process 30 minutes in a boiling water canner. At my altitude (4500 ft) process for 40 minutes.</span><br />
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<span style="color: #783f04;">This is amazing for pies, cobblers, crisps, or heated and poured over ice cream! And it makes your house smell heavenly while you are canning it!</span><br />
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<span style="color: #783f04;">Chocolate Raspberry Sauce</span><br />
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<span style="color: #783f04;">Makes 6 half pint jars</span><br />
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<span style="color: #783f04;">½ c unsweetened cocoa powder</span><br />
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<span style="color: #783f04;">1 pkg regular powdered fruit pectin</span><br />
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<span style="color: #783f04;">4 ½ c crushed red raspberries</span><br />
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<span style="color: #783f04;">¼ c lemon juice</span><br />
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<span style="color: #783f04;">6 ¾ c granulated sugar</span><br />
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<span style="color: #783f04;">In a bowl, combine cocoa powder and pectin, stirring untel evenly blended. Set aside.</span><br />
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<span style="color: #783f04;">In a large pan, stir raspberries and lemon juice. Whisk in pectin mixture until dissolved. Bring to a boil over high heat. Stir frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for ONE minute. Remove from heat and skim off foam. Ladle into hot jars, leaving ¼ inch headspace. Wipe rims. Adjust lids and rings. Process for 10 minutes in a boiling water canner. At my altitude (4500 ft), process for 20 minutes.</span><br />
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<span style="color: #783f04;">This is so tasty on ice cream or over brownies!</span><br />
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</span>Jennhttp://www.blogger.com/profile/08235967284753450685noreply@blogger.com0tag:blogger.com,1999:blog-5306835090040622601.post-8913164777553227132011-02-17T07:34:00.000-08:002011-02-17T07:34:10.771-08:00I'm ba-a-a-a-a-ck with a bunch of misc recipes!Crockpot Oriental Chicken<br />
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1/2 c light soy sauce<br />
1/2 c honey<br />
2 T sesame seeds<br />
4 boneless chicken breast halves<br />
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Mix together soy sauce, honey and sesame seeds. Put chicken breasts in a sprayed crockpot and pour sauce over top. Cover and cook on low for 4 - 6 hours and serve over rice. <br />
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Cheese Whiz Soup<br />
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1 1/2 c grated carrots<br />
1 c diced celery<br />
3 qts chicken broth OR 12 c water with 8 chicken boullion cubes<br />
3 cubes margarine<br />
2 c flour<br />
15 - 16 oz jar cheese whiz - can use lower fat<br />
1/2 pkg frozen broccoli<br />
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Cook celery, carrots and broccoli in broth until tender. Meanwhile in a separate sauce pan, melt butter. Stir in flour and cook for 2 minutes. Add to boiling mixture. Remove pot from heat and stir until thick. Stir in cheese whiz until creamy. Its not healthy, its not low fat but oh is it warm and tasty!!!! :)<br />
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Corn Chowder<br />
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3 - 4 diced potatoes<br />
1/2 c chopped celery<br />
1 qt half and half - I use the fat free<br />
3/4 c margarine or butter<br />
3/4 c flour<br />
1 t thyme<br />
1/2 c bacon bits<br />
1/2 c diced ham<br />
3 cans creamed corn<br />
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Boil potatoes and celery until soft. Melt butter in a separate pan, stir in flour and thyme. Slowly whisk in half and half. Cook until thickened and then pour into vegetable mixture. Add bacon, ham and creamed corn and salt and pepper to taste. Cook to desired thickness.<br />
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Randi's Sour Cream Enchiladas<br />
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1 lb hamburger, browned<br />
1 16 oz container sour cream - can use fat free<br />
2 c shredded cheese<br />
1 dozen flour tortillas<br />
1 can mild green enchilada sauce<br />
1 can cream of chicken soup<br />
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Mix sour cream in with burger. Spoon 2 T of burger mixture in a tortilla and sprinkle with cheese. Roll up and place seam side down in a sprayed 9 x 13 pan. Repeat until mixture is gone. Combine sauce and soup - pour over tolled tortillas. Top with remaining cheese. Bake uncovered at 350 for 30 minutesJennhttp://www.blogger.com/profile/08235967284753450685noreply@blogger.com0tag:blogger.com,1999:blog-5306835090040622601.post-29436927913686468422010-07-18T20:50:00.000-07:002010-07-18T20:50:18.822-07:00Oh What Do You Do in the Summertime????<span style="background-color: white; color: blue;">Well, if you are like me at all, cooking is not high on my priority list during the summer. I like fast meals that are healthy and don't heat up my house! Thought I would share a few more of my favorites! Also, we're half way through summer and kids are starting to get restless. I'll start off with a few fun ideas using ingredients from your kitchen that hopefully can keep your little ones occupied for a while (perhaps while you are preparing dinner???).</span><br />
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<div style="text-align: center;"><span style="color: #274e13; font-size: large;">Sidewalk Paint</span></div><br />
<span style="color: #274e13;">1 1 lb box cornstarch (the cheaper the better)</span><br />
<span style="color: #274e13;">3 1/3 c water</span><br />
<span style="color: #274e13;">food coloring</span><br />
<br />
<span style="color: #274e13;">Mix the cornstarch and water together well until there aren't any clumps. Pour into 4 to 6 containers. Add 5 drops of desired coloring to each container (I found some neon colors at the grocery store and my kids love them). Then provide the kids with cheap paintbrushes - bigger than 1 inch wide and not the foam type. Have them go to town on your driveway or sidewalk. These paints wash off better than sidewalk chalk. The colors look brighter after they dry and they DON'T STAIN clothes or skin!</span><br />
<br />
<div style="text-align: center;"><span style="color: #274e13; font-size: large;">Bubble Mix</span></div><br />
<span style="color: #274e13;">2 c Joy Dishwashing soap</span><br />
<span style="color: #274e13;">6 c water</span><br />
<span style="color: #274e13;">3/4 c light corn syrup</span><br />
<br />
<span style="color: #274e13;">Combine in a large glass jar. Shake well and refrigerate when not in use. Be creative about what is used for a "bubble wand". If you make a huge batch of this, you can actually put it in a kiddie swimming pool. Place a hula hoop in the bottom of the pool and step inside the hoop. Bring it up over your body and you get to be inside of a bubble!</span><br />
<br />
<div style="text-align: center;"><span style="color: #274e13; font-size: large;">Play Dough</span></div><br />
<span style="color: #274e13;">1/2 c salt</span><br />
<span style="color: #274e13;">1 c flour</span><br />
<span style="color: #274e13;">1 c water</span><br />
<span style="color: #274e13;">2 t oil</span><br />
<span style="color: #274e13;">2 t cream of tartar</span><br />
<br />
<span style="color: #274e13;">Mix together in a saucepan. Heat for three minutes, stirring often until it thickens into a ball. Take out of pan and knead desired food coloring in. Store in a plastic bag in the fridge.</span><br />
<br />
<div style="text-align: center;"><span style="color: #274e13; font-size: large;">Edible Finger Paints</span></div><br />
<span style="color: #274e13;">3 small packages instant pudding, all different flavors - vanilla, chocolate and pistachio work well</span><br />
<span style="color: #274e13;">4 1/2 c milk per box</span><br />
<br />
<span style="color: #274e13;">Mix together each box of pudding with 1 1/2 c milk. Refrigerate for 5 to 10 minutes. Outside, give your children newspapers or other big sheets of paper and let them fingerpaint with the pudding. They can lick their fingers to their hearts content!</span><br />
<div style="text-align: center;"><span style="color: #274e13; font-size: large;">Popsicles</span></div><br />
<span style="color: #274e13;">1 3 oz pkg Jello</span><br />
<span style="color: #274e13;">1 pkg Kool Aid</span><br />
<span style="color: #274e13;">1 c sugar</span><br />
<span style="color: #274e13;">2 c boiling water</span><br />
<span style="color: #274e13;">2 c cold water</span><br />
<br />
<span style="color: #274e13;">Dissolve Jello, Kool Aid and sugar in boiling water. Add cold water and then freeze in desired shapes.</span><br />
<br />
<br />
<span style="color: #741b47;">NOW TO THE REAL TASTY STUFF........</span><br />
<br />
<span style="color: #741b47;">Dessert first of course:</span><br />
<br />
<div style="text-align: center;"><span style="color: #741b47;"><span style="font-size: large;">Lemonade Pie (courtesy of the Lion House cookbook)</span></span></div><div style="text-align: center;"><span style="color: #741b47;"> This is my all-time favorite summer dessert. Its light and sweet and tangy! Perfect on a hot day!</span></div><div style="text-align: center;"><br />
</div><span style="color: #741b47;">2 envelopes unflavored gelatin (Knox)</span><br />
<span style="color: #741b47;">1/2 c cold water</span><br />
<span style="color: #741b47;">1 c boiling water</span><br />
<span style="color: #741b47;">1 1/3 c sugar</span><br />
<span style="color: #741b47;">1 12 oz can of one of the following (FROZEN Lime-ade, Pink Lemonade, Lemonade, Raspberry Lemonade concentrate)</span><br />
<span style="color: #741b47;">1 large tub whipped topping</span><br />
<span style="color: #741b47;">2 graham cracker pie crusts</span><br />
<br />
<span style="color: #741b47;">Mix gelatin and cold water together. Add boiling water and sugar, stir until dissolved. Add concentrate and stir until dissolved. Chill until very thick. Mix in whipped topping with electric mixer. Pour into pie shells. Refrigerate at least one hour before serving.</span><br />
<br />
<br />
<div style="text-align: center;"><span style="color: #741b47; font-size: large;">Easy Salad</span></div><br />
<span style="color: #741b47;">1 lb container cottage cheese</span><br />
<span style="color: #741b47;">1 small box jello (I prefer orange or strawberry)</span><br />
<span style="color: #741b47;">1 medium carton whipped topping</span><br />
<span style="color: #741b47;">1 can mandarin oranges</span><br />
<br />
<span style="color: #741b47;">Mix together and let chill in the fridge for at least an hour before serving. This isn't a favorite of my kids but my hubby and I love it. I use no fat cottage cheese and lite whipped topping so its almost healthy!</span><br />
<br />
<div style="text-align: center;"><span style="color: #741b47; font-size: large;">Grape Salad</span></div><br />
<span style="color: #741b47;">1 lb seedless green grapes</span><br />
<span style="color: #741b47;">1 lb seedless red grapes</span><br />
<span style="color: #741b47;">1 8 oz brick cream cheese, softened</span><br />
<span style="color: #741b47;">1/4 c sugar</span><br />
<span style="color: #741b47;">1/4 c ready to drink orange juice</span><br />
<br />
<span style="color: #741b47;">Wash grapes and remove from stems. Place in a large bowl. Mix together cream cheese, sugar and orange juice. Fold mixture into grapes. Sprinkle with chopped pecans and brown sugar if desired.</span><br />
<br />
<br />
<div style="text-align: center;"><span style="color: #741b47; font-size: large;">Spinach Salad with Dressing</span></div><br />
<span style="color: #741b47;">1 pkg baby spinach</span><br />
<span style="color: #741b47;">1 pkg romaine lettuce</span><br />
<span style="color: #741b47;">3 /4 c grated swiss cheese</span><br />
<span style="color: #741b47;">1 pkg real bacon bits or 1/2 lb fried bacon, crumbled</span><br />
<span style="color: #741b47;">1 c cottage cheese, drained</span><br />
<span style="color: #741b47;">1 can mandarin oranges</span><br />
<span style="color: #741b47;">1 c fresh sliced strawberries if you have them</span><br />
<span style="color: #741b47;">1/2 c slivered almonds, if desired</span><br />
<span style="color: #741b47;">1/2 c fresh mushrooms, sliced, if desired</span><br />
<br />
<span style="color: #741b47;">Dressing:</span><br />
<span style="color: #741b47;">1 1/2 T poppy seeds</span><br />
<span style="color: #741b47;">3/4 c white vinegar</span><br />
<span style="color: #741b47;">1 1/2 c vegetable or olive oil</span><br />
<span style="color: #741b47;">1/2 c sugar</span><br />
<span style="color: #741b47;">1 1/2 T grated onion</span><br />
<span style="color: #741b47;">1 1/2 t salt</span><br />
<span style="color: #741b47;">1 1/2 t dry mustard</span><br />
<br />
<span style="color: #741b47;">At serving time, toss all salad ingredients together. Blend all dressing ingredients together in a blender and toss with salad right before serving.</span><br />
<br />
<div style="text-align: center;"><span style="color: #741b47; font-size: large;">Chicken Coleslaw</span></div><br />
<span style="color: #741b47;">1 pkg coleslaw mix or 1 head cabbage, shredded</span><br />
<span style="color: #741b47;">2 cooked and diced chicken breasts</span><br />
<span style="color: #741b47;">1 pkg ramen noodles, chicken or oriental flavored - broken up, reserve seasoning packet for dressing</span><br />
<span style="color: #741b47;">1 pkg slivered almonds</span><br />
<span style="color: #741b47;">1/2 c sunflower seeds</span><br />
<span style="color: #741b47;">1 can mandarin oranges</span><br />
<br />
<span style="color: #741b47;">Dressing:</span><br />
<span style="color: #741b47;">1 c oil (I like to use 1 T of sesame oil and then fill the rest of the measuring cup with regular oil)</span><br />
<span style="color: #741b47;">2 T sugar</span><br />
<span style="color: #741b47;">1 1/2 T soy sauce</span><br />
<span style="color: #741b47;">1/2 c vinegar (rice vinegar is the best)</span><br />
<span style="color: #741b47;">seasoning packet from noodles</span><br />
<span style="color: #741b47;">1 T sesame seeds</span><br />
<br />
<span style="color: #741b47;">Toss all salad ingredients together. Whisk dressing ingredients together and stir into salad. Serve immediately.</span><br />
<br />
<br />
<div style="text-align: center;"><span style="color: #741b47;"><span style="font-size: large;">Chicken Salad Sandwich Filling </span></span></div><div style="text-align: center;"><span style="color: #741b47;"> perfect for rolls, croissants or on a bed of lettuce</span></div><br />
<span style="color: #741b47;">4 c diced cooked chicken</span><br />
<span style="color: #741b47;">2 c seedless green or red grapes, cut in half</span><br />
<span style="color: #741b47;">1 c chopped celery</span><br />
<span style="color: #741b47;">1/2 c sweetened flake coconut</span><br />
<span style="color: #741b47;">1 c chopped cashews OR sliced almonds</span><br />
<span style="color: #741b47;">1 c mayo (I'm a huge fan of the mayo made with olive oil - less fat but better taste than the regular!)</span><br />
<span style="color: #741b47;">1 T honey mustard</span><br />
<span style="color: #741b47;">Salt and pepper to taste</span><br />
<br />
<span style="color: #741b47;">Mix together. You may need to add more mayo to get it to the right consistency. If you serve it on lettuce, top it off with some chow mein or rice noodles and some mandarin oranges for fun!</span><br />
<br />
<span style="color: #741b47;">And for those of you who still like an actual COOKED meal - here's some slow cooker options that you may like!</span><br />
<br />
<div style="text-align: center;"><span style="color: #741b47; font-size: large;">Honey Chicken</span></div><br />
<span style="color: #741b47;">1/2 c honey</span><br />
<span style="color: #741b47;">1 T dijon mustard</span><br />
<span style="color: #741b47;">1 t salt</span><br />
<span style="color: #741b47;">1 t curry powder</span><br />
<span style="color: #741b47;">4 boneless skinless chicken breasts</span><br />
<br />
<span style="color: #741b47;">Combine first 4 ingredients. Place chicken breasts in a SPRAYED slow cooker. Pour sauce over top. Cook on low for 4 - 5 hours or until chicken is done. DO NOT COOK ON HIGH - it will create a big clean up because the sauce will burn!</span><br />
<span style="color: #741b47;">Serve over rice or pasta.</span><br />
<br />
<br />
<div style="text-align: center;"><span style="color: #741b47; font-size: large;">Alfredo Chicken Casserole</span></div><br />
<span style="color: #741b47;">3 c cooked chicken, diced</span><br />
<span style="color: #741b47;">1 can cream of chicken soup</span><br />
<span style="color: #741b47;">2 pkgs of Alfredo sauce mix, made according to package directions (or one jar - approx 2 c worth)</span><br />
<span style="color: #741b47;">1 c sour cream</span><br />
<span style="color: #741b47;">1 can diced water chestnuts (if desired)</span><br />
<span style="color: #741b47;">1 c celery chopped</span><br />
<span style="color: #741b47;">1 16 oz package desired pasta, cooked and drained</span><br />
<span style="color: #741b47;">2 c grated cheese</span><br />
<span style="color: #741b47;">1 1/2 c frozen peas</span><br />
<br />
<span style="color: #741b47;">Combine all ingredients in a SPRAYED slow cooker. Top with Parmesan cheese. Cook on low for 2 - 3 hours. (if baking in the oven, bake for 45 minutes at 350)</span><br />
<br />
<div style="text-align: center;"><span style="color: #741b47; font-size: large;">Enchatacamale Pie</span></div><br />
<span style="color: #741b47;">1 1/2 lb hamburger, browned</span><br />
<span style="color: #741b47;">2 cans favorite enchilada sauce</span><br />
<span style="color: #741b47;">1 can tomato sauce</span><br />
<span style="color: #741b47;">2 cans sliced olives</span><br />
<span style="color: #741b47;">2 c grated cheese</span><br />
<span style="color: #741b47;">2 dozen corn tortillas, broken into fourths</span><br />
<br />
<span style="color: #741b47;">Mix burger and sauces. In a slow cooker, layer the following: sauce, tortilla, olives, cheese. Repeat until all ingredients are used. Cook on low for 5 hours or bake in the oven for 3 hours at 300 degrees.</span><br />
<br />
<br />
<span style="color: #741b47;">And the last recipe for the day:</span><br />
<br />
<div style="text-align: center;"><span style="color: #741b47; font-size: large;">The BEST Marinade Ever </span></div><div style="text-align: center;"><span style="color: #741b47; font-size: large;">(this works for chicken, turkey breasts, beef and even wild game)</span></div><br />
<span style="color: #741b47;">1 c oil</span><br />
<span style="color: #741b47;">1 c soy sauce (can use lite if desired)</span><br />
<span style="color: #741b47;">1 can lemon lime soda pop</span><br />
<br />
<span style="color: #741b47;">Mix together and place with desired meat in an airtight bowl, making sure all pieces are covered. Marinade in refrigerator for 8 to 24 hours. When ready to grill, remove from marinade and grill until done over medium to medium low heat. This recipe will cover between 4 - 6 lbs of meat.</span>Jennhttp://www.blogger.com/profile/08235967284753450685noreply@blogger.com0tag:blogger.com,1999:blog-5306835090040622601.post-75723502811556252092010-06-22T11:28:00.000-07:002010-06-22T11:28:01.781-07:00Summer Fun!<span style="color: #660000;">Summer is not the time to be cooking, that's for sure! Its too hot and there are waaaaay too many fun things to do. Here are a few fun recipes that you can take to bbq's or just enjoy at home!</span><br />
<br />
<div style="text-align: justify;"><strong><span style="color: #660000; font-size: large;">Guilt Free Ice Cream</span></strong></div><span style="color: #660000;">3 c fresh fruit, pureed in blender </span><br />
<span style="color: #660000;">1 1/2 c sugar</span><br />
<span style="color: #660000;">1 can fat free evaporated milk</span><br />
<span style="color: #660000;">1 can fat free sweetened condensed milk</span><br />
<span style="color: #660000;">1 quart fat free half and half</span><br />
<span style="color: #660000;">1 T vanilla</span><br />
<span style="color: #660000;">1/4 t salt</span><br />
<br />
<span style="color: #660000;">Combine and freeze according to your ice cream freezers directions. This recipe is for a 1 gallon ice cream freezer.</span><br />
<br />
<br />
<strong><span style="color: #660000; font-size: large;">Fancy Ice Cream Sandwiches</span></strong><br />
<span style="color: #660000;">1 16 ct box of mini ice cream sandwiches</span><br />
<span style="color: #660000;">1 can cherry pie filling</span><br />
<span style="color: #660000;">1 jar hot fudge sauce</span><br />
<span style="color: #660000;">Reddi-whip</span><br />
<br />
<span style="color: #660000;">Line the bottom of a 9 x 13 pan with ice cream sandwiches. Spread cherry pie filling over top. Drizzle with hot fudge sauce and put in freezer until serving time. Spoon out 1 ice cream sandwich to each person and put a squirt of whipped topping on the top.</span><br />
<br />
<strong><span style="color: #660000; font-size: large;">Cottage Cheese Jello Salad</span></strong><br />
<span style="color: #660000;">1 pint small curd cottage cheese</span><br />
<span style="color: #660000;">1 small box jello - any flavor</span><br />
<span style="color: #660000;">1 8 oz container whipped topping</span><br />
<span style="color: #660000;">2 c desired fruit (strawberries, mandarin oranges, fruit cocktail, pineapple, raspberries)</span><br />
<br />
<span style="color: #660000;">Combine cottage cheese and jello. Fold in fruit and whipped topping. Chill for at least 1 hour before serving.</span><br />
<br />
<strong><span style="color: #660000; font-size: large;">Cucumbers and Tomatoes - this is so easy but so good!</span></strong><br />
<span style="color: #660000;">2 fresh cucumbers, sliced</span><br />
<span style="color: #660000;">2 - 4 tomatoes (depending on size), diced</span><br />
<span style="color: #660000;">1 c mayo (can use light or fat free)</span><br />
<span style="color: #660000;">1/4 t pepper</span><br />
<span style="color: #660000;">1/2 dill weed</span><br />
<br />
<span style="color: #660000;">Combine all ingredients and chill for 2 hours before serving.</span><br />
<br />
<span style="color: #660000; font-size: large;"><strong>Pizza Pasta Salad</strong></span><br />
<span style="color: #660000;">16 oz desired pasta, cooked, drained and cooled</span><br />
<span style="color: #660000;">3 oz pepperoni slices, cut in half</span><br />
<span style="color: #660000;">1 can olives, drained</span><br />
<span style="color: #660000;">8 oz mozzarella cheese, cut into cubes</span><br />
<span style="color: #660000;">8 oz fresh mushrooms, sliced</span><br />
<span style="color: #660000;">2 tomatoes, diced</span><br />
<span style="color: #660000;">1 green pepper, diced</span><br />
<span style="color: #660000;">1/2 to 3/4 c italian dressing</span><br />
<br />
<span style="color: #660000;">Combine pasta with other ingredients. Toss with dressing. Allow to chill one hour before serving.</span><br />
<br />
<strong><span style="color: #660000; font-size: large;">Cornbread Salad (makes LOTS! - about 20 side dish servings)</span></strong><br />
<span style="color: #660000;">1 8 ox pkg corn bread/muffin mix</span><br />
<span style="color: #660000;">2 cans corn, drained</span><br />
<span style="color: #660000;">2 cans pinto beans, rinsed and drained</span><br />
<span style="color: #660000;">1 can black beans, rinsed and drained</span><br />
<span style="color: #660000;">3 tomatoes, chopped</span><br />
<span style="color: #660000;">1 each green and red bell pepper, diced</span><br />
<span style="color: #660000;">10 bacon strips, cooked and crumbled</span><br />
<span style="color: #660000;">8 oz shredded cheddar cheese</span><br />
<br />
<span style="color: #660000;">Dressing:</span><br />
<span style="color: #660000;">1 c sour cream</span><br />
<span style="color: #660000;">1 c mayo</span><br />
<span style="color: #660000;">1 envelope ranch salad dressing mix</span><br />
<br />
<span style="color: #660000;">Cook muffin mix according to package directions. Cool and then crumble. In a large bowl, combine all salad ingredients. In a small bowl, combine dressing ingredients and then right before serving, pour dressing over salad and toss.</span><br />
<br />
<span style="color: #660000; font-size: large;"><strong>Grandma's Chicken Fruit Salad</strong></span><br />
<span style="color: #660000;">3 chicken breasts cooked, cooled and diced OR popcorn chicken, cooked and cooled</span><br />
<span style="color: #660000;">1 head lettuce, torn into bite size pieces</span><br />
<span style="color: #660000;">3 c grapes</span><br />
<span style="color: #660000;">3 c cantaloupe chunks</span><br />
<span style="color: #660000;">1 can pineapple chunks, drained but reserve the juice</span><br />
<span style="color: #660000;">1 can olives, drained and cut in half</span><br />
<br />
<span style="color: #660000;">Dressing:</span><br />
<span style="color: #660000;">1 c mayo</span><br />
<span style="color: #660000;">Pineapple juice</span><br />
<br />
<span style="color: #660000;">Toss all salad ingredients together. In a small bowl, slowly add pineapple juice while stirring until dressing reaches desired consistency. Toss with salad.</span><br />
<br />
<br />
<span style="color: #660000;">My favorite baked bean recipe to take to bbq's is in the Crockpot section: Beans and Sausage - YUM!</span>Jennhttp://www.blogger.com/profile/08235967284753450685noreply@blogger.com0tag:blogger.com,1999:blog-5306835090040622601.post-52732915189012235082010-04-22T13:00:00.000-07:002010-04-22T13:00:11.178-07:00Spring into Summer Salads<span style="color: #741b47; font-family: Times, "Times New Roman", serif;">I don't know about you but the first time it hits 75 and is sunny outside, I am so ready to be done with soups and casseroles - it's SALAD time! Many of these can be served as main dish salads with just a bread item and maybe some fruit. Others are great as side salads - its all up to you! One of our favorite things to do is have 3 or 4 side salads for dinner!</span><br />
<br />
<div style="text-align: center;"><strong><span style="color: #0c343d; font-size: large;">Summer Chicken Salad</span></strong></div><span style="color: #0c343d;"><br />
</span><br />
<span style="color: #0c343d;">2 c leaf lettuce or spinach</span><br />
<span style="color: #0c343d;">2 cans mandarin oranges, drained</span><br />
<span style="color: #0c343d;">1 c cooked chicken, cubed</span><br />
<span style="color: #0c343d;">1 can sliced olives, drained</span><br />
<span style="color: #0c343d;">1 bunch grapes, halved</span><br />
<span style="color: #0c343d;">3 ribs, celery, chopped</span><br />
<span style="color: #0c343d;">1/2 c slivered almonds</span><br />
<span style="color: #0c343d;">1 can pineapple tidbits, drained well</span><br />
<span style="color: #0c343d;">2 c cooked pasta</span><br />
<span style="color: #0c343d;"> Toss well and then toss again with dressing</span><br />
<span style="color: #0c343d;">Dressing</span><br />
<span style="color: #0c343d;">1 c mayo or plain yogurt</span><br />
<span style="color: #0c343d;">3 T vinegar</span><br />
<span style="color: #0c343d;">3 T sugar</span><br />
<span style="color: #0c343d;">1 1/2 T soy sauce</span><br />
<span style="color: #0c343d;">1/4 t ground ginger</span><br />
<span style="color: #0c343d;"><br />
</span><br />
<div style="text-align: center;"><strong><span style="color: #0c343d; font-size: large;">Cheese Tortellini Salad</span></strong></div><div style="text-align: center;"><br />
</div><span style="color: #0c343d;">1/2 lb cheese tortellini, cooked according to package directions and drained</span><br />
<span style="color: #0c343d;">2 T oil</span><br />
<span style="color: #0c343d;">3/4 c celery, diced</span><br />
<span style="color: #0c343d;">1 red or yellow sweet pepper, diced</span><br />
<span style="color: #0c343d;">1 small jar marinated artichoke hearts, drained and chopped (reserve marinade)</span><br />
<span style="color: #0c343d;">4 Roma tomatoes</span><br />
<span style="color: #0c343d;">1/2 c mayo</span><br />
<span style="color: #0c343d;">1/2 c plain yogurt</span><br />
<span style="color: #0c343d;">2 T lemon juice</span><br />
<span style="color: #0c343d;">1 T dried basil</span><br />
<span style="color: #0c343d;"><br />
</span><br />
<span style="color: #0c343d;">Toss drained pasta with oil. Add vegetables and toss. Combine mayo, yogurt, reserved marinade, lemon juice and basil. Pour over salad ingredients and toss. Chill for at least an hour before serving.</span><br />
<span style="color: #0c343d;"><br />
</span><br />
<span style="color: #0c343d;"><br />
</span><br />
<div style="text-align: center;"><strong><span style="color: #0c343d; font-size: large;">Sesame Chicken Pasta Salad</span></strong></div><div style="text-align: center;"><span style="color: #0c343d;"><br />
</span></div><span style="color: #0c343d;">8 oz pasta, cooked and drained</span><br />
<span style="color: #0c343d;">3 c chopped chicken breast</span><br />
<span style="color: #0c343d;">2 c torn fresh spinach</span><br />
<span style="color: #0c343d;"> Toss together.</span><br />
<span style="color: #0c343d;">Dressing: </span><br />
<span style="color: #0c343d;">1/4 c soy sauce</span><br />
<span style="color: #0c343d;">1/3 c vinegar</span><br />
<span style="color: #0c343d;">2 T oil</span><br />
<span style="color: #0c343d;">2 T sugar</span><br />
<span style="color: #0c343d;">2 T sesame seeds</span><br />
<span style="color: #0c343d;">1/2 t salt and pepper</span><br />
<span style="color: #0c343d;"> Mix together well and toss with salad. Serve immediately</span><br />
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<div style="text-align: center;"><strong><span style="color: #0c343d; font-size: large;">Shauna's Pasta Salad</span></strong></div><div style="text-align: center;"><br />
</div><span style="color: #0c343d;">1 16 oz package desired pasta, cooked and drained</span><br />
<span style="color: #0c343d;">2 c grapes</span><br />
<span style="color: #0c343d;">1 c celery</span><br />
<span style="color: #0c343d;">2 c cooked and chopped chicken</span><br />
<span style="color: #0c343d;">1/2 c almonds OR 1 c cashews</span><br />
<span style="color: #0c343d;">1 can crushed pineapple undrained</span><br />
<span style="color: #0c343d;">a small bottle coleslaw dressing</span><br />
<span style="color: #0c343d;">1 c mayo</span><br />
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<span style="color: #0c343d;">Mix mayo with dressing, reserving about 1 cup. Toss all other ingredients together and then stir in dressing mixture. Refrigerate for one hour. Before serving, toss with reserved dressing mixture.</span><br />
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<div style="text-align: center;"><strong><span style="color: #0c343d; font-size: large;">Mom's 24 Hour Layered Salad</span></strong></div><br />
<span style="color: #0c343d;">1 head lettuce, washed and drained well, torn into bite size pieces</span><br />
<span style="color: #0c343d;">1/4 onion, finely diced</span><br />
<span style="color: #0c343d;">3 ribs celery, diced</span><br />
<span style="color: #0c343d;">1 cup frozen petite peas</span><br />
<span style="color: #0c343d;">1 can sliced water chestnuts, drained</span><br />
<span style="color: #0c343d;">2 c mayo</span><br />
<span style="color: #0c343d;">3 T parmesan cheese</span><br />
<span style="color: #0c343d;">1 T sugar</span><br />
<span style="color: #0c343d;">1 c shredded cheddar or swiss cheese</span><br />
<span style="color: #0c343d;">3 hard boiled eggs, sliced</span><br />
<span style="color: #0c343d;">1 package real bacon bits</span><br />
<span style="color: #0c343d;">2 tomatoes, chopped</span><br />
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<span style="color: #0c343d;">In a 9x13 pan, layer: lettuce, onion, celery, peas, water chestnuts. Mix mayo, parmesan cheese and sugar together well and cover water chestnut layer. Cover and refrigerate for at least 8 hours and up to 24. Right before serving, sprinkle with shredded cheese, hard boiled eggs, bacon and tomatoes.</span><br />
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<div style="text-align: center;"><strong><span style="color: #0c343d; font-size: large;">Cauliflower Pea Salad</span></strong></div><div style="text-align: center;"><br />
</div><span style="color: #0c343d;">1 head cauliflower, washed and broken into very small pieces</span><br />
<span style="color: #0c343d;">2 c peas (if using frozen, thaw them first) fresh would be yummy!</span><br />
<span style="color: #0c343d;">1 c cashew halves</span><br />
<span style="color: #0c343d;">bottled ranch or bleu cheese dressing</span><br />
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<span style="color: #0c343d;">Combine, chill and serve.</span><br />
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<div style="text-align: center;"><strong><span style="color: #0c343d; font-size: large;">Almost as good as KFC's Coleslaw</span></strong></div><br />
<span style="color: #0c343d;">1 bag coleslaw mix OR 1/2 head of cabbage plus 2 carrots finely grated</span><br />
<span style="color: #0c343d;">1 apple, grated</span><br />
<span style="color: #0c343d;">Combine.</span><br />
<br />
<span style="color: #0c343d;">Dressing:</span><br />
<span style="color: #0c343d;">4 T mayo</span><br />
<span style="color: #0c343d;">2 T red wine vinegar</span><br />
<span style="color: #0c343d;">1 1/2 T sugar</span><br />
<span style="color: #0c343d;">salt and pepper to taste</span><br />
<br />
<span style="color: #0c343d;">Combine dressing with salad ingredients and chill for at least one hour before serving</span><br />
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<div style="text-align: center;"><strong><span style="color: #0c343d; font-size: large;">Creamy Cookie Salad - yes, cookies and salad</span></strong></div><div style="text-align: center;"><br />
</div><span style="color: #0c343d;">2 c buttermilk</span><br />
<span style="color: #0c343d;">2 3oz pkg instant vanilla pudding</span><br />
<span style="color: #0c343d;">1 16 oz tub whipped topping</span><br />
<span style="color: #0c343d;">2 cans mandarin oranges, drained</span><br />
<span style="color: #0c343d;">1 11oz pkg fudge striped cookies, broken into bite size pieces</span><br />
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<span style="color: #0c343d;">Beat together buttermilk and pudding. Stir in whipped topping and oranges. Stir in cookies. Chill and serve.</span><br />
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<div style="text-align: center;"><strong><span style="color: #0c343d; font-size: large;">Cotton Candy Salad</span></strong></div><br />
<span style="color: #0c343d;">1 can cherry pie filling</span><br />
<span style="color: #0c343d;">1 can sweetened condensed milk (I use fat free)</span><br />
<span style="color: #0c343d;">1 16 oz tub whipped topping</span><br />
<span style="color: #0c343d;">1 small pkg mini marshmallows</span><br />
<span style="color: #0c343d;">2 cans drained mandarin oranges</span><br />
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<span style="color: #0c343d;">Stir cherry pie filling and sweetened condensed milk together well. Then stir in oranges and marshmallows. Fold in whipped topping and chill for at least 2 hours before serving. Not only does it look like cotton candy - it tastes like it too! And it can be made fat free - not sugar or calorie free but fat free!</span><br />
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</span>Jennhttp://www.blogger.com/profile/08235967284753450685noreply@blogger.com0tag:blogger.com,1999:blog-5306835090040622601.post-38179409504950990882010-03-22T13:13:00.000-07:002010-03-22T13:13:37.387-07:00Easy and Low-Fat Desserts (yes, it is possible)<span style="color: #4c1130;">Recently I had to make some changes to my eating habits. That is extremely hard for a "foodie" like me but since my health pretty much depended on it, I've managed. Now I am on an extremely low-fat eating plan and I am seriously missing all the "good" stuff. I thought that I cooked fairly low-fat before but apparently not enough. Sooooo in an effort to fill my life and tummy with tasty things, I have reinvented some of my absolute favorites. The first posting will be DESSERTS - because it's always good to start with dessert first, right?</span><br />
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<div style="text-align: center;"><span style="font-size: large;"><strong>Black Forest Trifle (approx 1 gram of fat per serving)</strong></span></div><br />
1 family size Betty Crocker Brownie mix<br />
1/3 c water<br />
1/3 c applesauce<br />
2 eggs<br />
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Mix together and bake in a sprayed 9 x 13 pan for the time directed on the package. Allow to cool and cut into small squares.<br />
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1 can cherry pie filling<br />
1/4 t almond extract<br />
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Mix together and set aside<br />
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Hersheys syrup<br />
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1 small box instant chocolate milk made according to directions using SKIM milk - chill in fridge<br />
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Lite or fat free whipped topping<br />
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Layer half of brownie squares, pudding, cherries, whipped topping and drizzle with chocolate syrup. Repeat layers and chill for at least one hour before serving. You seriously would NEVER suspect this is low-fat!<br />
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<div style="text-align: center;"><strong><span style="font-size: large;">Lowfat "Mock" Cheesecake (the only fat is in the crust)</span></strong></div><br />
1 lower fat graham cracker crust<br />
1 pkg fat free cream cheese, softened<br />
3 T skim milk<br />
2 t vanilla<br />
1 c powdered sugar<br />
1 16 oz tub fat free or lite whipped topping<br />
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Blend together cream cheese, milk, vanilla and sugar. Fold in whipped topping and put in crust. Chill and serve with fresh fruit or pie filling (we love blueberry).<br />
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<div style="text-align: center;"><strong><span style="font-size: large;">Yogurt Pie (the only fat is in the crust)</span></strong></div><br />
1 lower fat graham cracker crust<br />
3 to 4 containers (6 oz size) no fat yogurt, any flavor<br />
1 tub fat free whipped topping<br />
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Mix whipped topping and yogurt together. Pour into crust and freeze for at least 3 hours before serving.<br />
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<div style="text-align: center;"><strong><span style="font-size: large;">Cotton Candy Salad</span></strong></div><br />
1 can fat free sweetened condensed milk<br />
1 can cherry pie filling<br />
2 cans mandarin oranges,. drained<br />
2 c mini marshmallows<br />
1 8 oz tub fat free whipped topping<br />
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Stir milk and pie filling together. Stir in oranges and marshmallows and then fold in whipped topping. Chill for at least 2 hours before serving.<br />
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<span style="background-color: white; color: #4c1130;">Okay so none of these recipes could be considered "healthy" but they are lots lower in fat than the originals and they have been lifesavers for me, especially the trifle! </span>Jennhttp://www.blogger.com/profile/08235967284753450685noreply@blogger.com0tag:blogger.com,1999:blog-5306835090040622601.post-50682826305300997772010-03-07T16:28:00.000-08:002010-03-07T16:28:53.472-08:00Freezer Meals<span style="color: #4c1130;">Okay - this is my first official try at freezer meals. I got some of these online from various sources. The others I just used recipes that I already had. Things I learned: I went to the dollar store to buy all my foil pans. I sprayed them well with cooking spray. Take most everything out of your freezer and stick it in a cooler. Then you can freeze everything nice and flat. If you stack it, apparently it compresses and somethings may leak - not that I learned that from experience :( . It only takes a few hours to freeze everything enough that you can stack it. I cooked the pasta just to al dente. I just covered the meals with foil and wrote on the top what it was and the cooking instructions. Others that do this often have told me to allow plenty of time for thawing!!!!! Good luck. Everything I snitched tastes of was delicious!!!! Oh and by the way - you don't have to freeze these recipes, you can make it and bake it the same day!!</span><br />
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<div style="text-align: center;"><span style="color: #4c1130; font-size: large;"><strong>MRS. D.'S PIZZA CASSEROLE</strong></span></div><span style="color: #4c1130;"></span><br />
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<span style="color: #4c1130;">1 pkg. pepperoni</span><br />
<span style="color: #4c1130;">1 lb. ground beef, browned and drained</span><br />
<span style="color: #4c1130;">1 pkg. cooked egg noodles</span><br />
<span style="color: #4c1130;">1 can drained sliced olives</span><br />
<span style="color: #4c1130;">1 small can mushrooms, drained (optional)</span><br />
<span style="color: #4c1130;">1 can cheddar cheese soup</span><br />
<span style="color: #4c1130;">1 jar pizza sauce</span><br />
<span style="color: #4c1130;">2 cups mozzarella cheese</span><br />
<span style="color: #4c1130;">Salt and pepper to taste</span><br />
<br />
<span style="color: #4c1130;">Add all of the ingredients together except for the mozzarella cheese. Sprinkle it on the top of the casserole. Put in a sprayed foil deep lasagna pan and freeze. Thaw all day. Bake at 350 degrees for 25-30 minutes. </span><br />
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<div style="text-align: center;"><span style="color: #4c1130; font-size: large;"><strong>Mexi Beef Casserole Freezer Recipe</strong></span></div><div style="text-align: center;"><span style="color: #4c1130; font-size: large;"><strong></strong></span></div><div style="text-align: center;"><span style="color: #4c1130;"><br />
</span></div><span style="color: #4c1130;">1 pound ground beef </span><br />
<span style="color: #4c1130;">1 15-oz can sweet corn, drained </span><br />
<span style="color: #4c1130;">1 cup mild, chunky salsa </span><br />
<span style="color: #4c1130;">1/4 cup sliced black olives </span><br />
<span style="color: #4c1130;">1 pkg cooked egg noodles </span><br />
<span style="color: #4c1130;">1 15-oz can black beans, drained and rinsed </span><br />
<span style="color: #4c1130;">1/4 cup taco sauce </span><br />
<span style="color: #4c1130;">1 package taco seasoning mix </span><br />
<span style="color: #4c1130;">1/2 cup tomato sauce </span><br />
<span style="color: #4c1130;"><br />
</span><br />
<span style="color: #4c1130;">Cook egg noodles according to instructions, drain. Meanwhile, brown beef in a skillet until brown and fully cooked. Drain any grease. In a bowl, combine all ingredients, then pour into a freezer container or a 9x13 baking dish. Freeze (may want to allow it to come down to room temperature before placing in freezer)</span><br />
<span style="color: #4c1130;"><br />
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<span style="color: #4c1130;">On cooking day, thaw completely in fridge (take it out the night before or morning of). In a preheated 325F oven, cook for 30-45 minutes, or until bubbly and completely hot throughout. Serve!</span><br />
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<div style="text-align: center;"><strong><span style="color: #4c1130; font-size: large;">Maui Wowee Chicken Freezer Recipe </span></strong></div><span style="color: #4c1130;"></span><br />
<span style="color: #4c1130;"><br />
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<span style="color: #4c1130;">4 cups cooked chicken, diced</span><br />
<span style="color: #4c1130;">2 cups onion, chopped</span><br />
<span style="color: #4c1130;">2 cup green pepper, chopped</span><br />
<span style="color: #4c1130;">4 14oz cans cream of chicken soup </span><br />
<span style="color: #4c1130;">2 cans (15 oz.) pineapple tidbits </span><br />
<span style="color: #4c1130;">1 tbsp. soy sauce </span><br />
<span style="color: #4c1130;"><br />
</span><br />
<span style="color: #4c1130;">In frying pan, heat 1 tbsp oil then saute onion and green pepper until softened. Add chicken and heat (or cook chicken at this stage if uncooked, then dice). Add cream of chicken soup, pineapple tidbits and soy sauce. Divide into two containers, allow to cool, then freeze.</span><br />
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<span style="color: #4c1130;">On serving day. Thaw in refrigerator, then heat in saucepan on medium heat. Serve with rice or pasta.</span><br />
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<div style="text-align: center;"><strong><span style="color: #4c1130; font-size: large;">Caesar Chicken Casserole Freezer Recipe </span></strong></div><span style="color: #4c1130;"></span><br />
<span style="color: #4c1130;"><br />
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<span style="color: #4c1130;">2 lbs cooked chicken breasts, cut into 1/2" to 1" pieces</span><br />
<span style="color: #4c1130;">1/2 cup red bell pepper, chopped</span><br />
<span style="color: #4c1130;">1/2 cup green onions, chopped</span><br />
<span style="color: #4c1130;">2/3 cup light creamy caesar dressing</span><br />
<span style="color: #4c1130;">1 cup chicken broth</span><br />
<span style="color: #4c1130;">1 1/2 cups Mozzarella cheese, grated</span><br />
<span style="color: #4c1130;">1 12-oz package tubed pasta (such as penne or macaroni), cooked and drained</span><br />
<span style="color: #4c1130;">1/4 cup croutons</span><br />
<span style="color: #4c1130;"><br />
</span><br />
<span style="color: #4c1130;">Combine all ingredients but croutons, mixing well, in a 2 quart baking dish. Allow to cool and freeze.</span><br />
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<span style="color: #4c1130;">From freezer: Thaw casserole. Top with crushed croutons and bake in 350F preheated oven for 30 minutes or until topping is browned and casserole is bubbly.</span><br />
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<div style="text-align: center;"><strong><span style="color: #4c1130; font-size: large;">Baked Spaghetti</span></strong></div><span style="color: #4c1130;"></span><br />
<br />
<span style="color: #4c1130;">1 lb pasta, cooked</span><br />
<span style="color: #4c1130;">1 lb ground beef, browned</span><br />
<span style="color: #4c1130;">1 chopped green pepper</span><br />
<span style="color: #4c1130;">1 cr of mushroom soup</span><br />
<span style="color: #4c1130;">1 can tomato soup</span><br />
<span style="color: #4c1130;">1 can tomato sauce</span><br />
<span style="color: #4c1130;">1 can water</span><br />
<span style="color: #4c1130;">2 T brown sugar</span><br />
<span style="color: #4c1130;">1 t salt</span><br />
<span style="color: #4c1130;">basil, oregano, garlic salt</span><br />
<span style="color: #4c1130;">1 c mozzarella cheese</span><br />
<span style="color: #4c1130;"><br />
</span><br />
<span style="color: #4c1130;">Combine in a large bowl and place in a sprayed foil pan. Freeze. Thaw all day then bake at 350 until bubbly.</span><br />
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<div style="text-align: center;"><strong><span style="color: #4c1130; font-size: large;">South of the Border Quiche</span></strong></div><span style="color: #4c1130;"></span><br />
<span style="color: #4c1130;"><br />
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<span style="color: #4c1130;">2 unbaked pie shells</span><br />
<span style="color: #4c1130;">2 t chili powder</span><br />
<span style="color: #4c1130;">1 t cumin</span><br />
<span style="color: #4c1130;">2 c grated cheese</span><br />
<span style="color: #4c1130;">8 eggs</span><br />
<span style="color: #4c1130;">2 c half and half</span><br />
<span style="color: #4c1130;">2 cans green chilies</span><br />
<span style="color: #4c1130;">2 cans sliced ripe olives</span><br />
<span style="color: #4c1130;">2 T fresh cilantro</span><br />
<span style="color: #4c1130;">½ t salt and pepper</span><br />
<span style="color: #4c1130;"><br />
</span><br />
<span style="color: #4c1130;">Bake pie shells for 5 minutes at 400. Then mix all ingredients. Cover with saran wrap and freeze for up to 3 months. Remove from the freezer for 30 minutes – do not thaw. Cover edges with foil. Place on a baking sheet at 400 for 55 – 60 minutes.</span><br />
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</span>Jennhttp://www.blogger.com/profile/08235967284753450685noreply@blogger.com0tag:blogger.com,1999:blog-5306835090040622601.post-37651151134997472112010-02-22T10:08:00.000-08:002010-02-22T10:08:49.837-08:00More Italian Favorites<div style="text-align: center;"><strong><span style="color: #660000; font-size: large;">Almost Olive Garden Alfredo</span></strong></div><div style="text-align: center;"><span style="color: #660000;">This is probably the "richest" recipe I have. </span></div><div style="text-align: center;"><span style="color: #660000;">You can use skim milk if you desire but can't skimp on anything else</span></div><div style="text-align: center;"><br />
</div><span style="color: #660000;">1 1/2 c half and half</span><br />
<span style="color: #660000;">2 cubes BUTTER</span><br />
<span style="color: #660000;">1 1/2 c shredded parmesan (the real stuff tastes the best)</span><br />
<span style="color: #660000;">sprinkle of garlic pepper or garlic salt</span><br />
<span style="color: #660000;">1 t dried parsley</span><br />
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<span style="color: #660000;">Melt butter in saucepan. Stir in half and half, then parmesan then seasonings. Stir constantly until it starts to boil over medium heat. The cheese will completely melt and mixture will start to thicken.</span><br />
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<div style="text-align: center;"><strong><span style="color: #660000; font-size: large;">Pesto Spaghetti</span></strong></div><br />
<span style="color: #660000;">1/4 c water</span><br />
<span style="color: #660000;">1 T dried basil</span><br />
<span style="color: #660000;">1/4 c margarine</span><br />
<span style="color: #660000;">1/4 t garlic powder</span><br />
<span style="color: #660000;">1 T lemon juice</span><br />
<span style="color: #660000;">1 T dried parsley</span><br />
<span style="color: #660000;">1/4 c grated Parmesan cheese</span><br />
<span style="color: #660000;">8 oz spaghetti noodles, cooked and drained.</span><br />
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<span style="color: #660000;">Mix water and basil - let sit for 30 minutes. Heat margarine and garlic until melted. Remove from heat. Whisk in basil mixture, lemon juice and parsley. Toss with noodles and parmesan cheese and serve.</span><br />
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<div style="text-align: center;"><strong><span style="color: #660000; font-size: large;">Creamy Pork Tortellini</span></strong></div><br />
<span style="color: #660000;">1 pkg frozen tortellini (1 lb)</span><br />
<span style="color: #660000;">1 pkg alfredo sauce (made according to package directions)</span><br />
<span style="color: #660000;">1 pkg frozen broccoli/cauliflower blend, thawed</span><br />
<span style="color: #660000;">2 c ham, cubed OR 1 lb sausage, browned</span><br />
<span style="color: #660000;">1/3 c grated Parmesan cheese</span><br />
<span style="color: #660000;">1/2 c grated mozzarella</span><br />
<br />
<span style="color: #660000;">Cook tortellini according to package directions and drain. Combine sauce, veggies and pork. Bring to a boil over medium heat and then cover and simmer for 15 minutes. Stir in drained tortellini, mix in parmesan and cook for 5 minutes. Top with mozzarella and allow cheese to melt before serving.</span><br />
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<div style="text-align: center;"><strong><span style="color: #660000; font-size: large;">Spinach Cheese Roll-up</span></strong></div><br />
<span style="color: #660000;">1 loaf frozen bread dough, thawed</span><br />
<span style="color: #660000;">1/2 bag fresh spinach</span><br />
<span style="color: #660000;">2 c shredded mozzarella</span><br />
<span style="color: #660000;">Parmesan cheese</span><br />
<span style="color: #660000;">1/4 c melted margarine</span><br />
<span style="color: #660000;">1/2 t garlic powder</span><br />
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<span style="color: #660000;">Roll bread dough into a 10 x 14 inch rectangle. Top with mozzarella then spinach, then sprinkle with Parmesan. Roll up from one long side. Place seam side down on a sprayed 10 x 15 pan. Bake at 400 for about 20 - 25 minutes or until golden brown. Mix margarine and garlic powder and brush over roll when it comes out of the oven. Slice to serve.</span><br />
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<span style="color: #660000;">You can also make this into a roll-up pizza by placing pizza toppings inside (no sauce) baking, and then serve with pizza sauce for dipping on the side.</span><br />
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<div style="text-align: center;"><strong><span style="color: #660000; font-size: large;">Mom's Breadsticks</span></strong></div><br />
<span style="color: #660000;">1 loaf frozen bread dough, thawed</span><br />
<span style="color: #660000;">1/4 cup margarine or butter</span><br />
<span style="color: #660000;">grated parmesan cheese</span><br />
<span style="color: #660000;">garlic pepper seasoning</span><br />
<br />
<span style="color: #660000;">Roll bread into rectangle. Melt margarine in a 9 x 13 pan in the oven. Spread margarine evenly in pan and sprinkle with garlic pepper and parmesan. Cut dough into inch-wide strips. Slop in butter so both sides are covered and then place in pan. Sprinkle with more parmesan cheese. Let rise 30 to 60 minutes and then bake at 375 for about 15 - 20 minutes or until they start to turn golden brown.</span>Jennhttp://www.blogger.com/profile/08235967284753450685noreply@blogger.com0tag:blogger.com,1999:blog-5306835090040622601.post-38263973939518515602010-02-16T11:46:00.000-08:002010-02-16T11:46:25.600-08:00Meatloaf - not just the "boring" kind!<div align="left" style="text-align: center;"><strong><span style="color: #20124d; font-family: Verdana, sans-serif; font-size: x-small;">All of these recipes except the last one can be cooked in a sprayed crockpot on low for 8 - 10 hours. Remove the lid for the last 30 minutes of cooking to allow it to "crisp" up!</span></strong></div><div style="text-align: center;"><strong><span style="color: #0c343d; font-size: large;">Basic Meatloaf </span></strong></div><br />
<span style="color: #0c343d;">2 lbs hamburger</span><br />
<span style="color: #0c343d;">1/2 c ketchup</span><br />
<span style="color: #0c343d;">2 raw eggs, beaten</span><br />
<span style="color: #0c343d;">1 c oats or crushed crackers</span><br />
<span style="color: #0c343d;">1 onion, diced (if desired)</span><br />
<span style="color: #0c343d;">1 t salt and pepper</span><br />
<br />
<span style="color: #0c343d;">Mix well with hands. Place in either 2 sprayed loaf pans OR a sprayed 9 x 13 pan. Bake at 350 for 40 minutes (I use a meat thermometer and make sure it tests at "beef-well done" - then I can be sure it is done.</span><br />
<br />
<br />
<div style="text-align: center;"><strong><span style="color: #0c343d; font-size: large;">Mexican Meatloaf</span></strong></div><br />
<span style="color: #0c343d;">2 lbs hamburger</span><br />
<span style="color: #0c343d;">1 c favorite salsa</span><br />
<span style="color: #0c343d;">1/2 pkg taco seasoning mix</span><br />
<span style="color: #0c343d;">2 eggs, slightly beaten</span><br />
<span style="color: #0c343d;">2 c finely crushed tortilla chips</span><br />
<span style="color: #0c343d;">2 c shredded cheddar cheese</span><br />
<br />
<span style="color: #0c343d;">Combine all ingredients well. Place in a sprayed 9 x 13 pan and bake at 350 until meat thermometer tests beef - well done - about 1 hour.</span><br />
<br />
<br />
<div style="text-align: center;"><strong><span style="color: #0c343d; font-size: large;">Our Favorite Meatloaf</span></strong></div><br />
<span style="color: #0c343d;">1 lb pork sausage - we just use breakfast sausage, you can use spicy or Italian if you prefer</span><br />
<span style="color: #0c343d;">1 lb hamburger</span><br />
<span style="color: #0c343d;">2 eggs, beaten</span><br />
<span style="color: #0c343d;">1 sleeve Ritz type crackers, crushed</span><br />
<br />
<span style="color: #0c343d;">Mix ingredients together and place in a sprayed 9 x 13 pan. Bake at 375 for one hour or until meat thermometer reads beef well done.</span><br />
<br />
<br />
<div style="text-align: center;"><span style="color: #0c343d; font-size: large;"><strong>Hide the Veggies Healthy Meatloaf</strong></span></div><div style="text-align: center;"><br />
</div><span style="color: #0c343d;">1/2 lbs hamburger</span><br />
<span style="color: #0c343d;">1 lb ground white turkey meat or ground chicken</span><br />
<span style="color: #0c343d;">2 c shredded zucchini</span><br />
<span style="color: #0c343d;">1 c shredded carrots</span><br />
<span style="color: #0c343d;">1 bag no-fat caesar seasoned croutons, crushed</span><br />
<span style="color: #0c343d;">2 eggs, well beaten</span><br />
<span style="color: #0c343d;">1 c ketchup</span><br />
<br />
<span style="color: #0c343d;">Mix together well and place in a sprayed 9 x 13 pan. Bake at 350 for one hour.</span><br />
<br />
<br />
<div style="text-align: center;"><strong><span style="color: #0c343d; font-size: large;">Pizza Meatloaf</span></strong></div><br />
<span style="color: #0c343d;">1 lb hamburger</span><br />
<span style="color: #0c343d;">1/2 lb sausage</span><br />
<span style="color: #0c343d;">1 small package pepperoni diced</span><br />
<span style="color: #0c343d;">1 can chopped olives</span><br />
<span style="color: #0c343d;">2 cups mozzarella cheese, divided</span><br />
<span style="color: #0c343d;">2 cups pizza or spaghetti sauce, divided</span><br />
<span style="color: #0c343d;">2 beaten eggs</span><br />
<span style="color: #0c343d;">2 c Italian seasoned bread crumbs</span><br />
<br />
<span style="color: #0c343d;">Mix meats, olives, eggs, bread crumbs, 1 cup of cheese and 1 cup of sauce together well. Place in a sprayed 9 x 13 pan. Bake for one hour at 350. Remove from oven and top with remaining sauce and cheese. Put back in the oven and bake for another 10 minutes.</span><br />
<br />
<br />
<div style="text-align: center;"><strong><span style="color: #0c343d; font-size: large;">Tahitian Ham Loaf - a very non-traditional meatloaf</span></strong></div><br />
<span style="color: #0c343d;">1 lb ground ham</span><br />
<span style="color: #0c343d;">1 lb pork sausage</span><br />
<span style="color: #0c343d;">2/3 c crushed saltine crackers</span><br />
<span style="color: #0c343d;">1/2 c diced onion</span><br />
<span style="color: #0c343d;">1/2 c milk</span><br />
<span style="color: #0c343d;">1 beaten egg</span><br />
<span style="color: #0c343d;">1 T parsley</span><br />
<span style="color: #0c343d;">1/2 t black pepper</span><br />
<br />
<span style="color: #0c343d;">Mix together and form into 9 patties that are no larger than a slice of pineapple</span><br />
<br />
<span style="color: #0c343d;">1 can sliced pineapple</span><br />
<br />
<span style="color: #0c343d;">In a sprayed loaf pan, start with one patty, then a pineapple slice, then a patty, pineapple slice, and repeat ending with a patty. Bake at 325 for 20 minutes.</span><br />
<br />
<span style="color: #0c343d;">Then pour sauce over top:</span><br />
<span style="color: #0c343d;">Sauce: (combine well)</span><br />
<span style="color: #0c343d;">1 c brown sugar</span><br />
<span style="color: #0c343d;">1/4 c pineapple juice</span><br />
<span style="color: #0c343d;">2 T vinegar</span><br />
<span style="color: #0c343d;">1 t yellow mustard</span><br />
<br />
<span style="color: #0c343d;">Bake for an additional hour, basting with sauce every 20 minutes.</span>Jennhttp://www.blogger.com/profile/08235967284753450685noreply@blogger.com0tag:blogger.com,1999:blog-5306835090040622601.post-68067960443234913622010-02-09T08:43:00.000-08:002010-02-09T08:43:35.518-08:00A Trip to the Orient!<div style="text-align: center;"><strong><span style="font-size: large;">Thai Noodle Toss</span></strong></div><br />
2 chicken breasts, cooked and diced<br />
12 oz spaghetti or linguine noodles<br />
1 pkg coleslaw or broccoli slaw mix<br />
1 c grated carrots<br />
1/4 c soy sauce<br />
1/2 c creamy peanut butter<br />
1 c chicken broth<br />
1 T sesame oil<br />
1 T honey<br />
1/2 t garlic powder<br />
1 - 5 drops hot pepper sauce, depending on taste<br />
<br />
Cook pasta. During the last 3 minutes of cooking add carrots and slaw mix. Drain quickly but do not rinse and return to pan. In a saucepan, combine final 7 ingredients and cook over medium heat, stirring until smooth. Toss with pasta mixture and chicken. Then serve. You can top with chopped peanuts if desired.<br />
<br />
<div style="text-align: center;"><strong><span style="font-size: large;">Wontons</span></strong></div><br />
1 lb hamburger<br />
3 T oyster sauce<br />
1 T soy sauce<br />
1 carrot, finely diced<br />
1 onion, finely chopped<br />
1 beaten egg<br />
<br />
Mix together and shape into small balls - no more than 1 inch in diameter. Put in wonton skins and fold according to package directions. Fry in hot oil (at least 350 - 375 degrees). Drain on paper towels and serve warm.<br />
<br />
<div style="text-align: center;"><strong><span style="font-size: large;">Egg Rolls</span></strong></div><br />
1 package egg roll skins/wraps (found in the produce section of the store by the tofu)<br />
1 lb hamburger, browned<br />
1 T sesame oil<br />
1 small can bamboo shoots, chopped<br />
1 small can water chestnuts, diced<br />
1 head nappa cabbage, shredded OR 1 pkg coleslaw mix<br />
8 - 10 fresh mushrooms, chopped<br />
2 T soy sauce<br />
1 T sugar<br />
1 T salt<br />
<br />
In a large frying pan, heat oil and stir fry vegetables until tender. Stir in hamburger, soy sauce, salt and sugar. With a slotted spoon, place approx 1/4 c of mixture into an egg roll skin and fold according to package directions. Fry in hot oil until crispy brown. You can bake these at 375 for about 20 - 25 minutes if you would like the "healthier version". You can also use shredded chicken instead of hamburger.<br />
<br />
<div style="text-align: center;"><strong><span style="font-size: large;">Easy Sweet and Sour Dipping Sauce</span></strong></div><div style="text-align: center;"><br />
</div>3/4 c fat free or regular Catalina salad dressing<br />
1/4 c soy sauce<br />
1/2 t garlic powder<br />
1 T cornstarch<br />
<br />
Combine and cook for 5 minutes, stirring constantly over medium heat.<br />
<br />
<div style="text-align: center;"><strong><span style="font-size: large;">Egg Drop Soup</span></strong></div><br />
3 1/2 c water<br />
1 T chicken soup base<br />
salt and pepper to taste<br />
1 pkg chicken noodle single size cup of soup mix (in a pouch)<br />
2 eggs, slightly beaten<br />
1 c frozen veggies as desired<br />
1 T soy sauce<br />
1/2 t ground ginger<br />
<br />
Heat water, soup base, soy sauce, ginger, cup of soup, salt and pepper and veggies to boiling. Add eggs slowly to boiling mixture, stirring constantly with a fork until eggs form threads. Boil for 5 more minutes.<br />
<br />
<div style="text-align: center;"><strong><span style="font-size: large;">Fried Rice</span></strong></div><br />
3 c cooked rice<br />
1 green onion, sliced thinly<br />
1/4 t salt<br />
1/2 c bacon or ham<br />
2 eggs, scrambled<br />
3 T soy sauce<br />
1/2 c frozen peas, thawed<br />
<br />
Fry meat and onion with salt and pepper. Stir in scrambled eggs. Add rice and peas. Sprinkle with soy sauce and mix together. Heat until warmed through.<br />
<br />
<div style="text-align: center;"><strong><span style="font-size: large;">Egg Foo Yung</span></strong></div><br />
6 eggs slightly beaten<br />
1 c cooked pork, beef or chicken<br />
1 c bean sprouts (found in produce section)<br />
1/4 c finely chopped green onions<br />
<br />
Mix all ingredients and fry in hot oil. Serve with followin sauce:<br />
<br />
Egg Foo Yung Sauce<br />
<br />
1 can chicken broth<br />
2 T cornstarch<br />
2 tsp soy sauce<br />
<br />
Combine all ingredients in a sauce pan. Cook, stirring constantly over medium heat until thickened.<br />
<br />
<div style="text-align: center;"><strong><span style="font-size: large;">Beef and Broccoli</span></strong></div><div style="text-align: center;"><br />
</div>1 lb beef steaks, cut into 3/4 inch thick strips<br />
1 T sesame oil<br />
1 can tomato soup, undiluted<br />
3 T soy sauce<br />
1 T rice or regular vinegar<br />
1 t garlic powder<br />
3 c fresh or thawed from frozen broccoli flowerettes<br />
<br />
Heat oil in skillet on medium high. Add beef slices and stirfry until browned and juices have evaporated. Add soup, vinegar, soy sauce and garlic. Heat to a boil. Add broccoli and cook until broccoli is tender crisp, stirring often. Serve over rice.<br />
<br />
<br />
<div style="text-align: center;"><span style="font-size: large;"><strong>Easy Crockpot Teriyaki Chicken</strong></span></div><br />
4 - 6 boneless skinless chicken breasts<br />
1 20 oz can pineapple chunks, undrained<br />
1/2 t ground ginger<br />
1 c bottled teriyaki sauce<br />
<br />
Combine in a sprayed slow cooker. Cook on low for 6 - 8 hours OR high for 4 - 6 hours and serve over rice.Jennhttp://www.blogger.com/profile/08235967284753450685noreply@blogger.com0tag:blogger.com,1999:blog-5306835090040622601.post-69856943794970710992010-01-08T15:15:00.000-08:002010-01-08T15:15:01.164-08:00Pizza - make them even better than the pros!<div style="text-align: center;"><strong><span style="font-size: large;">Easy Pizza Crust - makes a jelly roll (10 x 15) pan</span></strong><br />
</div><br />
4 1/4 c flour<br />
2 T active dry yeast or 2 packets active dry yeast<br />
1 t salt<br />
1/4 c cooking oil<br />
2 c very warm water<br />
<br />
Combine 2 c flour, yeast, salt, oil and warm water in a large bowl. Mix together with electric mixer. Stir in remaining flour. Knead on a floured surface for 2 minutes. You may add more flour - dough should be very soft but not sticky. Let rest 10 minutes. Roll out and place in a sprayed pan. Let rise 1/2 hour. Bake at 375 for about 20 minutes. Cover with toppings and bake for another 10 minutes or until cheese is melted.<br />
<br />
<div style="text-align: center;">Bacon Cheeseburger Pizza<br />
</div><br />
Sauce: Ketchup (it is yummy I promise)<br />
Cheese - I like to mix shredded cheddar and mozzarella<br />
1 lb hamburger, browned<br />
1 lb bacon browned<br />
2 fresh tomatoes, diced<br />
more cheese<br />
<br />
After baking the secend time, top with shredded lettuce and serve<br />
<br />
<br />
<div style="text-align: center;">BBQ Chicken Pizza Hawaiian Style<br />
</div><div style="text-align: center;"><br />
</div>Sauce - bbq sauce<br />
Cheese - mozzarella<br />
Cooked chunks of chicken<br />
Drained pineapple tidbits<br />
Slivered Almonds <br />
Shredded sweetened coconut<br />
more cheese<br />
<br />
If you want you can add sunflower seeds, fresh tomatoes, mushrooms and omit the pineapple, almonds and coconut for regular bbq chicken pizza.<br />
<br />
<br />
<div style="text-align: center;">Taco Pizza<br />
</div><br />
Sauce - Salsa<br />
1 lb hamburger, browned with taco seasoning<br />
Monterey Jack and cheddar cheese<br />
fresh tomatoes, sliced<br />
sliced olives<br />
1 can black beans, drained<br />
more cheese<br />
If you want, you could add jalapenos or diced green chilies <br />
<br />
Before serving add shredded lettuce.<br />
<br />
<div style="text-align: center;">Lasagna Pizza<br />
</div><br />
Sauce - spaghetti sauce<br />
Mozzarella cheese<br />
Cottage cheese, small curd and drained<br />
Browned Hamburger if desired<br />
more sauce<br />
More mozzarella and parmesan<br />
<br />
<div style="text-align: center;">Stuffed Crust Pizza<br />
</div><br />
Just cut string cheese in half lengthwise and put along edge of crust and fold crust over and tuck it under the cheese. Then make as usual.<br />
<br />
I love to "steal" ideas from real pizza places and make them at home!Jennhttp://www.blogger.com/profile/08235967284753450685noreply@blogger.com0tag:blogger.com,1999:blog-5306835090040622601.post-75117275040058051522010-01-05T11:43:00.000-08:002010-01-05T11:43:56.507-08:00Heart and Tummy Warming Soups<div style="text-align: center;"><span style="color: #783f04; font-size: large;"><strong>Hearty Mushroom Soup</strong></span><br />
</div><div style="text-align: center;"><span style="color: #783f04;">(This is an extremely healthy but delicious soup. I used the lowfat soup and reduced sodium broth </span><br />
</div><div style="text-align: center;"><span style="color: #783f04;">and it is my new favorite soup!)</span><br />
</div><span style="color: #783f04;">8 oz sliced fresh mushrooms</span><br />
<span style="color: #783f04;">4 ribs celery, sliced</span><br />
<span style="color: #783f04;">2 carrots, grated</span><br />
<span style="color: #783f04;">2 cans (or 3 1/2 cups) chicken broth</span><br />
<span style="color: #783f04;">1 can cr of mushroom soup</span><br />
<span style="color: #783f04;">1/2 c quick cooking barley or orzo pasta</span><br />
<span style="color: #783f04;">1/2 t dried thyme </span><br />
<span style="color: #783f04;">1/2 t salt</span><br />
<span style="color: #783f04;">1/2 t pepper</span><br />
<br />
<span style="color: #783f04;">Saute mushrooms and celery in a sprayed large skillet. Add cr of mushroom soup and stir. Add rest of ingredients. Bring to a boil and simmer until pasta is tender. Makes about 4 servings.</span><br />
<br />
<br />
<div style="text-align: center;"><strong><span style="color: #783f04; font-size: large;">Potato Bacon Chowder</span></strong><br />
</div><br />
<span style="color: #783f04;">4 - 6 potatoes, peeled (if desired) and diced</span><br />
<span style="color: #783f04;">8 - 12 slices of bacon (cut into 1 inch pieces)</span><br />
<span style="color: #783f04;">2 c water</span><br />
<span style="color: #783f04;">2 cans cr of chicken soup</span><br />
<span style="color: #783f04;">1 c sour cream</span><br />
<span style="color: #783f04;">1 1/2 c milk</span><br />
<span style="color: #783f04;">salt and pepper as desired</span><br />
<span style="color: #783f04;">1 T dried parsley</span><br />
<br />
<span style="color: #783f04;">Cook bacon in soup pot until crisp. Leave in pan with drippings. Put in potatoes. Pour in water and simmer, covered, until potatoes are tender. Stir in soup. Then add sour cream and stir in well. Slowly add milk and spices and heat through. Makes about 8 servings.</span><br />
<br />
<br />
<div style="text-align: center;"><span style="color: #783f04; font-size: large;"><strong>Easy Cream Soup</strong></span><br />
</div><div style="text-align: center;"><br />
</div><span style="color: #783f04;">Basic recipe:</span><br />
<br />
<span style="color: #783f04;">4 - 6 potatoes, peeled and diced</span><br />
<span style="color: #783f04;">1 cube margarine or butter</span><br />
<span style="color: #783f04;">water</span><br />
<span style="color: #783f04;">1/2 c flour</span><br />
<span style="color: #783f04;">1 can evaporated milk</span><br />
<br />
<span style="color: #783f04;">Place potatoes (and other veggies) into a large soup pot. Add butter and enough water to cover vegetables. Bring to a boil and simmer until veggies are tender. In a bowl, whisk together the flour and the milk and add to veggie mixture. Simmer until thickened. Salt and pepper to taste. Then add any meat or cheese.</span><br />
<br />
<div style="text-align: center;"><span style="color: #783f04;">For Seafood Chowder:</span><br />
</div><span style="color: #783f04;">Add canned shrimp, tuna and/or minced clams with the milk and flour mixture. Add any other desired vegetables (carrots, celery, onion) with the potatoes. I also like to drain the seafood and add the juice in with the water.</span><br />
<br />
<div style="text-align: center;"><span style="color: #783f04;">For Vegetable Chowder:</span><br />
</div><span style="color: #783f04;">Add celery, onions, broccoli, cauliflower, and/or carrots with the potatoes. Then after you add the milk, stir in frozen peas and a can of drained corn.</span><br />
<br />
<div style="text-align: center;"><span style="color: #783f04;">Broccoli Cheese Soup:</span><br />
</div><span style="color: #783f04;">Add broccoli (one large bunch or 1 bag frozen - we like fresh better) with the potatoes. After you add the milk, stir in 2 c of grated cheese.</span><br />
<br />
<div style="text-align: center;"><strong><span style="color: #783f04; font-size: large;">Sweet Hamburger Soup</span></strong><br />
</div><div style="text-align: center;"><span style="color: #783f04;">Yes - I said sweet. It is so yummy!</span><br />
</div><br />
<span style="color: #783f04;">1 lb hamburger, browned</span><br />
<span style="color: #783f04;">2 cans creamed corn</span><br />
<span style="color: #783f04;">2 cans diced or crushed tomatoes</span><br />
<span style="color: #783f04;">4 grated carrots</span><br />
<span style="color: #783f04;">2 cans cr of mushroom soup</span><br />
<span style="color: #783f04;">1/2 c brown sugar (or more to taste)</span><br />
<span style="color: #783f04;">salt and pepper to taste</span><br />
<br />
<span style="color: #783f04;">Simmer all ingredients together until warmed through.</span>Jennhttp://www.blogger.com/profile/08235967284753450685noreply@blogger.com1tag:blogger.com,1999:blog-5306835090040622601.post-51346152542516006882009-12-29T11:42:00.000-08:002009-12-29T11:42:23.568-08:00Fun Finger Food for Football Games and other Festivities!<div style="text-align: center;"><span style="color: #0c343d; font-size: large;"><strong>Crockpot Bean Dip</strong></span><br />
</div><br />
<span style="color: #0c343d;">1 15 oz can refried beans</span><br />
<span style="color: #0c343d;">1 15 oz can black beans, drained</span><br />
<span style="color: #0c343d;">1 c favorite salsa</span><br />
<span style="color: #0c343d;">1 c shredded monterey jack cheese (can use pepper jack if you like it spicy)</span><br />
<span style="color: #0c343d;">1 c shredded cheddar cheese</span><br />
<span style="color: #0c343d;">1 4 oz can diced green chilies</span><br />
<span style="color: #0c343d;">1 3oz brick cream cheese</span><br />
<span style="color: #0c343d;">3/4 c sour cream</span><br />
<span style="color: #0c343d;">1 T chili powder</span><br />
<span style="color: #0c343d;">1/2 t ground cumin</span><br />
<br />
<span style="color: #0c343d;">Combine refried beans and cream cheese in a bowl with electric mixer. Stir in salsa and sour cream. Then stir in rest of ingredients. Cook in a sprayed slow cooker on high for 2 hours or on low for 4. Serve with chips.</span><br />
<br />
<div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong><span style="color: #0c343d; font-size: large;">Pizza Fondue Dip</span></strong><br />
</div><div style="text-align: center;"><br />
</div><span style="color: #0c343d;">1/2 lb hamburger, browned</span><br />
<span style="color: #0c343d;">1/2 lb sausage, browned</span><br />
<span style="color: #0c343d;">20 pieces of pepperoni, finely diced</span><br />
<span style="color: #0c343d;">1 large bottle spaghetti sauce</span><br />
<span style="color: #0c343d;">8 oz shredded cheddar cheese</span><br />
<span style="color: #0c343d;">8 oz shredded mozarella</span><br />
<span style="color: #0c343d;">1 t dried basil</span><br />
<span style="color: #0c343d;">1 T sugar</span><br />
<span style="color: #0c343d;">1 T cornstarch</span><br />
<br />
<span style="color: #0c343d;">Combine in a sprayed slow cooker and heat on low for 2 - 3 hours. Serve with cubes of french bread, chips, crackers, crisp breadsticks, etc.</span><br />
<br />
<br />
<div style="text-align: center;"><strong><span style="color: #0c343d; font-size: large;">BLT Dip</span></strong><br />
</div><br />
<span style="color: #0c343d;">3 oz real bacon bits</span><br />
<span style="color: #0c343d;">1 c sour cream</span><br />
<span style="color: #0c343d;">1 c mayo</span><br />
<span style="color: #0c343d;">3 roma tomatoes, finely diced</span><br />
<br />
<span style="color: #0c343d;">Mix together well and serve with crackers or vegetables</span><br />
<br />
<br />
<div style="text-align: center;"><strong><span style="color: #0c343d; font-size: large;">Southwest Egg Rolls</span></strong><br />
</div><br />
<span style="color: #0c343d;">1 bag coleslaw mix</span><br />
<span style="color: #0c343d;">1/2 lb hamburger, browned</span><br />
<span style="color: #0c343d;">1 can drained black beans</span><br />
<span style="color: #0c343d;">1 can corn, drained</span><br />
<span style="color: #0c343d;">2 avocados, finely diced (opt)</span><br />
<span style="color: #0c343d;">1 packet taco seasoning</span><br />
<span style="color: #0c343d;">1 4 oz can diced green chilies</span><br />
<span style="color: #0c343d;">2 T sugar</span><br />
<br />
<span style="color: #0c343d;">Combine and heat through until cabbage starts to wilt. Fill egg roll wrappers (or spring roll wrappers) and roll according to package directions. Deep fry egg rolls and serve warm. Refrigerate spring rolls. </span><br />
<br />
<span style="color: #0c343d;">Serve with guacamole, salsa mixed with sour cream or ranch dip.</span><br />
<br />
<br />
<div style="text-align: center;"><strong><span style="color: #0c343d; font-size: large;">Finger Jell-O</span></strong><br />
</div><div style="text-align: center;"><span style="color: #0c343d;">This is a hit with kids AND grownups - they have some fun new Jell-O flavors!</span><br />
</div><br />
<span style="color: #0c343d;">1 big box Jell-O</span><br />
<span style="color: #0c343d;">3 envelopes Knox gelatin</span><br />
<span style="color: #0c343d;">1/4 c sugar</span><br />
<span style="color: #0c343d;">3 c boiling water</span><br />
<br />
<span style="color: #0c343d;">Combine sugar, Jell-O and gelatin in a bowl. Add boiling water and stir until dissolved. Pour into a 9 x 13 pan. Let sit on counter for 30 minutes before refrigerating. It will take about one hour in the fridge to set up.</span>Jennhttp://www.blogger.com/profile/08235967284753450685noreply@blogger.com0tag:blogger.com,1999:blog-5306835090040622601.post-63024159781111438982009-12-22T07:57:00.000-08:002009-12-22T08:05:55.148-08:00Christmas Morning Breakfasts!<div style="text-align: center;"><span style="color: #660000; font-size: large;"><strong>Sticky Buns</strong></span><br />
</div><span style="color: #660000;"><br />
</span><br />
<span style="color: #660000;">36 frozen rolls (thaw and bake type - regular size)</span><br />
<span style="color: #660000;">1 cube butter, melted</span><br />
<span style="color: #660000;">2 T cinnamon</span><br />
<span style="color: #660000;">1/2 c brown sugar</span><br />
<span style="color: #660000;">1/4 c nuts (opt)</span><br />
<span style="color: #660000;">1 small box instant butterscotch pudding</span><br />
<span style="color: #660000;">1 small box instant vanilla pudding</span><br />
<span style="color: #660000;">Milk</span><br />
<span style="color: #660000;"><br />
</span><br />
<span style="color: #660000;">Sprinkle 2 well greased bundt pans with desired nuts and then place frozen rolls in. Sprinkle the rolls with brown sugar and cinnamon, then pour melted butter over the top. Mix the puddings according to package directions. First pour butterscotch pudding over rolls, then vanilla. Let rolls rise overnight in the refridgerator. In the morning, bake at 350 for 30 - 40 minutes.</span><br />
<br />
<br />
<div style="text-align: center;"><strong><span style="color: #274e13; font-size: large;">Cheese - Egg Casserole</span></strong><br />
</div><span style="color: #274e13;"><br />
</span><br />
<span style="color: #274e13;">1 dozen eggs</span><br />
<span style="color: #274e13;">1 16 oz carton sour cream (I would use the "real" stuff)</span><br />
<span style="color: #274e13;">2 4 oz cans diced green chilies</span><br />
<span style="color: #274e13;">2 c grated cheddar cheese</span><br />
<span style="color: #274e13;">8 oz fresh sliced mushrooms</span><br />
<span style="color: #274e13;">1 green bell pepper, diced</span><br />
<span style="color: #274e13;"><br />
</span><br />
<span style="color: #274e13;">Whip eggs and sour cream together. Stir in other ingredients and pour into a greased 9 x 13 pan. Bake at 350 for 40 - 45 minutes or until set.</span><br />
<br />
<br />
<br />
<div style="text-align: center;"><strong><span style="color: #660000; font-size: large;">Make-Ahead Christmas Morning French Toast</span></strong><br />
</div><span style="color: #660000;"><br />
</span><br />
<span style="color: #660000;">1 c brown sugar</span><br />
<span style="color: #660000;">1/2 c butter, melted</span><br />
<span style="color: #660000;">3 t cinnamon</span><br />
<span style="color: #660000;">3 tart apples, peeled, cored and thinly sliced</span><br />
<span style="color: #660000;">1/2 c dried cranberries</span><br />
<span style="color: #660000;">1 loaf french bread, cut into 1 inch slices</span><br />
<span style="color: #660000;">6 eggs</span><br />
<span style="color: #660000;">1 1/2 c milk</span><br />
<span style="color: #660000;">1 T vanilla extract</span><br />
<span style="color: #660000;"><br />
</span><br />
<span style="color: #660000;">Combine brown sugar, butter, 1 t cinnamon, apples and cranberries in a sprayed 9 x 13 pan. Arrange bread slices on top, cutting as needed to fit so that the apple mixture is completely covered. Mix eggs, milk, vanilla and remaining cinnamon until well blended. Pour mixture over bread, soaking bread completely. Cover and refrigerate 4 - 24 hours (I usually do 8 - 12 hours). Bake, covered with foil in a 375 oven for 40 minutes. Remove foil and bake 5 more minutes. Let stand for 5 minutes before serving.</span><br />
<br />
<br />
<div style="text-align: center;"><strong><span style="color: #274e13; font-size: large;">Cracker Breakfast Casserole</span></strong><br />
</div><br />
<span style="color: #274e13;">2 c ground ham (just put leftover ham in your food processor)</span><br />
<span style="color: #274e13;">1 lb shredded cheddar cheese (I prefer medium or sharp for this recipe)</span><br />
<span style="color: #274e13;">1 sleeve saltine crackers (crumbled)</span><br />
<span style="color: #274e13;">4 eggs</span><br />
<span style="color: #274e13;">2 c milk</span><br />
<br />
<span style="color: #274e13;">Toss first 3 ingredients together. Put in a sprayed 9 x 13 glass pan. Beat eggs and milk and pour over cracker mixture. Place 9 x 13 pan on a cookie sheet and pour water into the cookie sheet. By doing this, the eggs will not get crunchy on the bottom of the pan. Bake at 350 uncovered for 1 hour.</span>Jennhttp://www.blogger.com/profile/08235967284753450685noreply@blogger.com0tag:blogger.com,1999:blog-5306835090040622601.post-73800795972850253172009-12-17T10:50:00.000-08:002009-12-17T10:50:57.139-08:00More Christmas Goodies<div style="text-align: center;"><strong><span style="color: #990000; font-size: large;">Grandma's Gumdrop Cookies</span></strong><br />
</div><br />
<span style="color: #990000;">1 c shortening</span><br />
<span style="color: #990000;">1 c white sugar</span><br />
<span style="color: #990000;">1 c brown sugar</span><br />
<span style="color: #990000;">2 eggs</span><br />
<span style="color: #990000;">1 t vanilla</span><br />
<span style="color: #990000;">1 t baking soda</span><br />
<span style="color: #990000;">1 t baking powder</span><br />
<span style="color: #990000;">2 c flour</span><br />
<span style="color: #990000;">2 c oats</span><br />
<span style="color: #990000;">2 c spiced gumdrops (I prefer the red and green ones) cut in half</span><br />
<br />
<span style="color: #990000;">Cream together shortening and sugars. Mix in eggs and vanilla. Mix in baking soda, baking powder and flour. Stir in oats and gumdrops.</span><br />
<br />
<span style="color: #990000;">Roll dough into small balls (it will be fairly sticky dough) and then place them on a greased cookie sheets. Press them gently with a fork dipped in milk. Bake at 350 for 10 - 12 minutes.</span><br />
<br />
<div style="text-align: center;"><strong><span style="color: #990000; font-size: large;">Raspberry Cookie Bars</span></strong><br />
</div><br />
<span style="color: #990000;">1 yellow cake mix</span><br />
<span style="color: #990000;">3/4 c margarine, melted</span><br />
<span style="color: #990000;">2 1/2 c oats</span><br />
<span style="color: #990000;">2 c raspberry jam</span><br />
<span style="color: #990000;">1 T water</span><br />
<br />
<span style="color: #990000;">Combine cake mix, margarine and oats and stir until crumbly. Press 2/3 of dough in a sprayed glass 9 x 13 pan. Combine jam and water and spread over dough. Crumble remaining dough on top. Bake at 375 for 20 minutes.</span><br />
<br />
<br />
<div style="text-align: center;"><strong><span style="color: #990000; font-size: large;">German Brownie Torte</span></strong><br />
</div><div style="text-align: center;"><span style="color: #990000;">I got the recipe from a friend who got it from a magazine and altered it. </span><br />
</div><div style="text-align: center;"><span style="color: #990000;">It is sure to impress - it is beautiful AND delicious AND easy!</span><br />
</div><br />
<span style="color: #990000;">2 21 oz Family size chewy fudge brownie mixes</span><br />
<span style="color: #990000;">3 c sweetened flaked coconut</span><br />
<span style="color: #990000;">1 1/2 c chopped pecans</span><br />
<span style="color: #990000;">1 c firmly packed brown sugar</span><br />
<span style="color: #990000;">1 stick BUTTER melted</span><br />
<span style="color: #990000;">3 c heavy whipping cream</span><br />
<span style="color: #990000;">1 c powdered sugar</span><br />
<br />
<span style="color: #990000;">Make the brownies as directed on package for cake like brownies except put the batter in a 8 or 9 inch round cake pan that has been COATED with cooking spray - 1 box per pan. Combine coconut, pecans, brown sugar and butter together and spoon half of mixture on top of each pan of unbaked batter. Bake at 350 for 25 - 30 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 15 minutes before inverting. When completely cool, put one cake topping side up on a cake plate. </span><br />
<br />
<span style="color: #990000;">Beat cream and powdered sugar together on medium high until moist stiff peaks form when beaters are lifted. </span><br />
<br />
<span style="color: #990000;">Spoon some whipped cream over cake then top with the other cake, topping side up. Frost the sides of the cake with the whipped cream and either frost the top OR pipe it in a decorating bag to make a design.</span><br />
<br />
<span style="color: #990000;">This is ultra rich. The toughest part is whipping the cream - something I have been afraid to try until I tasted this cake and just HAD to make it. If you put your bowl and your beaters in the fridge so everything is really cold, it whips up more quickly!</span>Jennhttp://www.blogger.com/profile/08235967284753450685noreply@blogger.com0tag:blogger.com,1999:blog-5306835090040622601.post-24329710845743664282009-12-10T07:39:00.000-08:002009-12-10T07:39:20.577-08:00Holiday Favorites!<div style="text-align: center;"><strong><span style="color: #274e13; font-size: large;">Yummy Wassail</span></strong><br />
</div><div style="text-align: center;"><span style="color: #274e13;">This makes a HUGE batch - I make it, serve it and then just pour the rest into rinsed out juice bottles and store in the fridge for up to 2 weeks. Then I can heat up a nug whenever I want some!</span><br />
</div><br />
<span style="color: #274e13;">1 gallon granberry juice - you can use the cocktail in a pinch</span><br />
<span style="color: #274e13;">3 12 oz cans frozen yellow lemonade concentrate</span><br />
<span style="color: #274e13;">1 gallon of water</span><br />
<span style="color: #274e13;">2 c sugar</span><br />
<br />
<span style="color: #274e13;">7 - 10 WHOLE cloves</span><br />
<span style="color: #274e13;">3 - 4 sticks of cinnamon</span><br />
<span style="color: #274e13;">cheesecloth (this is usually available in the craft section of stores)</span><br />
<br />
<span style="color: #274e13;">Make a little "sack" with the cheesecloth and put the spices in it and tie it closed. Put it in with juices and water in a BIG pot and bring to a simmer. Add sugar and stir until dissolved. Simmer on low foranother hour or so. Remove spice package and serve. Just remember, this tastes very different than spiced cider!</span><br />
<br />
<br />
<div style="text-align: center;"><span style="color: #274e13; font-size: large;"><strong>Grandpa's Fudge</strong></span><br />
</div><br />
<span style="color: #274e13;">4 1/2 c sugar</span><br />
<span style="color: #274e13;">1 can evaporated milk (not skim for this one!)</span><br />
<span style="color: #274e13;">1 cube MARGARINE</span><br />
<br />
<span style="color: #274e13;">Bring to a boil over medium low heat, stirring often. Then maintain the boil for 12 minutes, stirring often.</span><br />
<span style="color: #274e13;">Remove from heat and stir in:</span><br />
<br />
<span style="color: #274e13;">16 oz of Hershey's chocolate bars - broken up (has to be plain Hershey's bars - others don't work as well)</span><br />
<span style="color: #274e13;">12 oz bag semisweet chocolate chips</span><br />
<span style="color: #274e13;">2 7 oz jars marshmallow cream</span><br />
<br />
<span style="color: #274e13;">Stir until completely combined. Pour into a buttered 10 x 15 (jelly roll) pan and let set up for at least 6 hours before serving.</span><br />
<br />
<br />
<div style="text-align: center;"><strong><span style="color: #274e13; font-size: large;">Nancy's Top Secret Caramel Recipe (not so secret anymore!)</span></strong><br />
</div><div style="text-align: center;"><br />
</div><span style="color: #274e13;">2 c sugar</span><br />
<span style="color: #274e13;">1 c corn syrup</span><br />
<span style="color: #274e13;">3 c heavy whipping cream</span><br />
<span style="color: #274e13;">1/4 c butter</span><br />
<span style="color: #274e13;">1/2 t salt</span><br />
<span style="color: #274e13;">1 t vanilla</span><br />
<br />
<span style="color: #274e13;">In a large saucepan (about the 4 quart size). combine 1 c cream, sugar and corn syrup. Stir constantly (with a wooden spoon) over medium heat and bring up to firmball stage*. Then add 1 c cream and repeat process. Then add the 3rd cup cream, the butter and salt and bring it again to firmball stage, stirring constantly. Once it reaches firmball stage, turn it off and add vanilla. Stir until completely combined.</span><br />
<span style="color: #274e13;">Pour into a buttered 9 x 13 inch glass pan - do not scrape the sides of saucepan! Allow to cool and then cut up and wrap in wax paper. These caramels are soooo soft if you pay very close attention! If not, then they make great toffee pieces to suck on!</span><br />
<br />
<em><span style="color: #274e13;">*Firmball stage: I ALWAYS use a candy thermometer but the trick is, depending on your elevation makes a difference on what firmball stage actually is. The temperatures listed on the candy thermometer are for SEA LEVEL. The best way to find out what firmball is in your neck of the woods is to get a pot of water boiling with your candy thermometer in it. At sea level, water boils at 212 degrees. Watch and see what it boils at where you live. For me, it boils at 203. So I just subtract 9 degrees from whatever it says on the thermometer. My firmball stage is at 235. All "stages" - firmball, hard ball, etc are adjusted by the same degree. Everytime you get a new candy thermometer, make sure that it is the same!</span></em>Jennhttp://www.blogger.com/profile/08235967284753450685noreply@blogger.com0tag:blogger.com,1999:blog-5306835090040622601.post-24552557207502484292009-12-08T11:07:00.000-08:002009-12-08T11:07:06.045-08:00Recipes that came about by chance (and desperation) and now have a permanent place in the file!<div style="text-align: center;"><span style="color: #cc0000; font-size: large;"><strong>EggNog Pancakes</strong></span><br />
</div><br />
<span style="color: #cc0000;">3 c pancake mix (the kind that you just need to add water)</span><br />
<span style="color: #cc0000;">2 1/2 c egg nog</span><br />
<span style="color: #cc0000;">1/2 c water</span><br />
<span style="color: #cc0000;">1 t nutmeg</span><br />
<br />
<span style="color: #cc0000;">Combine and cook on a hot griddle - watch closely - with the extra sugar in them, they burn easily. I keep my electric griddle at about 325 for these ones.</span><br />
<br />
<br />
<div style="text-align: center;"><span style="color: #cc0000; font-size: large;"><strong>Dad's Eggs - A - Roneous</strong></span><br />
</div><br />
<span style="color: #cc0000;">1 16 oz bag frozen tator tots(or puffs)</span><br />
<span style="color: #cc0000;">1 dozen eggs</span><br />
<span style="color: #cc0000;">1/2 c milk</span><br />
<span style="color: #cc0000;">2 T margarine</span><br />
<span style="color: #cc0000;">1 c grated cheese</span><br />
<span style="color: #cc0000;">salt and pepper to taste</span><br />
<br />
<span style="color: #cc0000;">Thaw the tator tots in the microwave. In a large skillet, nelt margarine. Cook tator tots in hot margarine over medium heat. You will want to "smash" them up until they are not in the tator tot shape anymore. Whip together milk and eggs. Pour over tator tot mixture and scramble until eggs are set. Sprinkle with cheese and salt and pepper to taste. Allow cheese to melt. Serve with ketchup or salsa. We have also added leftover ham or mushrooms or peppers to these and used frozen shredded hashbrowns. Anything goes and everything tastes great! </span><br />
<br />
<br />
<div style="text-align: center;"><span style="color: #cc0000; font-size: large;">Creamy Tomato Noodle Soup - the ultimate in comfort food!</span><br />
</div><br />
<span style="color: #cc0000;">1 box macaroni and cheese prepared according to package directions but in a LARGE saucepan</span><br />
<span style="color: #cc0000;">2 cans condensed tomato soup</span><br />
<span style="color: #cc0000;">1 1/2 c milk</span><br />
<span style="color: #cc0000;">1/2 c grated cheese</span><br />
<span style="color: #cc0000;">salt and pepper to taste</span><br />
<br />
<span style="color: #cc0000;">After you have prepared the mac and cheese, add soup and milk. Stir until well combined. Add cheese and salt and pepper to taste. This recipe is quick and ultra easy and really inexpensive to make! </span><br />
<br />
<br />
<div style="text-align: center;"><strong><span style="color: #cc0000; font-size: large;">No Idea What's for Dinner Casserole - </span></strong><br />
</div><div style="text-align: center;"><strong><span style="color: #cc0000; font-size: large;">discovered this by accident but my kids LOVED it!</span></strong><br />
</div><br />
<span style="color: #cc0000;">1 16 oz package desired pasta</span><br />
<span style="color: #cc0000;">1 16 oz bag frozen broccoli/cauliflower mix</span><br />
<span style="color: #cc0000;">2 c cooked chicken, chopped</span><br />
<span style="color: #cc0000;">1/4 to 1/2 c bottled Italian salad dressing</span><br />
<span style="color: #cc0000;">2 c shredded mozzarella cheese</span><br />
<br />
<span style="color: #cc0000;">Boil pasta and vegetables together until they are tender. Drain. Stir in chicken, dressing and cheese. Heat through and serve. Simple, I know, but they keep asking for it!</span>Jennhttp://www.blogger.com/profile/08235967284753450685noreply@blogger.com0tag:blogger.com,1999:blog-5306835090040622601.post-40617776530179798212009-12-02T20:16:00.000-08:002009-12-02T20:16:52.963-08:00For your busy days during this Holiday season (and anytime) - More Crockpot Recipes!<div style="text-align: center;"><strong><span style="color: #274e13; font-size: large;">Fajitas Chicken</span></strong><br />
</div><br />
<span style="color: #274e13;">2 T chili powder</span><br />
<span style="color: #274e13;">1 T brown sugar</span><br />
<span style="color: #274e13;">1/4 t salt</span><br />
<span style="color: #274e13;">1 c bottled Italian salad dressing - can be light</span><br />
<span style="color: #274e13;">2 t cumin</span><br />
<span style="color: #274e13;">1 t black pepper</span><br />
<span style="color: #274e13;">1/4 t garlic powder</span><br />
<span style="color: #274e13;">6 boneless, skinless chicken breasts or 8 boneless, skinless thighs</span><br />
<br />
<span style="color: #274e13;">Combine all ingredients and pour over chicken in a SPRAYED crockpot. Cook on high for 2 hours then turn to low for 4 - 5 hours. Shred the chicken and serve in tortillas or on a salad with other "taco" fixings.</span><br />
<br />
<br />
<div style="text-align: center;"><strong><span style="color: #274e13; font-size: large;">Honey Ribs</span></strong><br />
</div><br />
<span style="color: #274e13;">2 c beef broth</span><br />
<span style="color: #274e13;">2 T maple syrup</span><br />
<span style="color: #274e13;">2 T honey</span><br />
<span style="color: #274e13;">3 T soy sauce</span><br />
<span style="color: #274e13;">2 T prepared barbecue sauce</span><br />
<span style="color: #274e13;">1/2 t ground dry mustard</span><br />
<br />
<span style="color: #274e13;">Combine well and pour over 4 - 6 servings of boneless style ribs or chicken in sprayed crockpot. Cook on low for 6 - 8 hours and serve over rice.</span><br />
<br />
<br />
<div style="text-align: center;"><strong><span style="color: #274e13; font-size: large;">Creamy Mushroom Chicken</span></strong><br />
</div><br />
<span style="color: #274e13;">4 - 6 boneless, skinless chicken breasts (or 4 - 6 servings of chicken tenders)</span><br />
<span style="color: #274e13;">1 can cream of mushroom soup</span><br />
<span style="color: #274e13;">1 c milk</span><br />
<span style="color: #274e13;">8 oz softened cream cheese</span><br />
<span style="color: #274e13;">4 oz can green chilies</span><br />
<span style="color: #274e13;">4 oz can mushrooms, drained</span><br />
<span style="color: #274e13;">1 pkg dry Italian dressing mix</span><br />
<br />
<span style="color: #274e13;">Place chicken breasts in sprayed crockpot. Mix together soup and cream cheese with electric mixer until smooth. Add dressing mix and milk and beat until combined. Stir in chilies and mushrooms. Pour mixture over chicken. Cook on low for 6 - 8 hours. This is great over rice, mashed potatoes, or pasta.</span><br />
<br />
<br />
<div style="text-align: center;"><strong><span style="color: #274e13; font-size: large;">Mock Chicken Cordon Bleu</span></strong><br />
</div><br />
<span style="color: #274e13;">4 - 6 boneless, skinless chicken breasts OR 1 to 1 1/2 lbs cooked shredded chicken or turkey*</span><br />
<span style="color: #274e13;">1 can cream of chicken soup</span><br />
<span style="color: #274e13;">8 slices of ham (can be deli ham)</span><br />
<span style="color: #274e13;">6 oz shredded swiss cheese</span><br />
<span style="color: #274e13;">1 box stuffing mix (prepared according to package directions)</span><br />
<span style="color: #274e13;">16 oz frozen broccoli flowerettes (opt)</span><br />
<br />
<span style="color: #274e13;">Place chicken in bottom of sprayed crockpot. Top with soup, then ham, then cheese, then broccoli if desired and finish with stuffing. Cook on low for 6 - 8 hours if using chicken breasts OR 3 - 4 hours on low if using pre-cooked chicken.</span><br />
<br />
<span style="color: #274e13;">*This is a great use for Thanksgiving leftovers!</span><br />
<br />
<br />
<div style="text-align: center;"><strong><span style="color: #274e13; font-size: large;">Easy Homemade Spaghetti Sauce</span></strong><br />
</div><div style="text-align: center;"><br />
</div><span style="color: #274e13;">2 cans Italian style diced tomatoes</span><br />
<span style="color: #274e13;">2 cans crushed tomatoes</span><br />
<span style="color: #274e13;">1 lb sausage or hambuger, browned</span><br />
<span style="color: #274e13;">1 green pepper, diced</span><br />
<span style="color: #274e13;">1/2 onion, diced</span><br />
<span style="color: #274e13;">6 fresh mushrooms, sliced</span><br />
<span style="color: #274e13;">2 t dried basil</span><br />
<span style="color: #274e13;">1/2 t garlic powder</span><br />
<span style="color: #274e13;">3 T sugar</span><br />
<br />
<span style="color: #274e13;">If you want to add "healthy" to this, shred 1 zucchini and 3 carrots and add in.</span><br />
<br />
<span style="color: #274e13;">Combine and cook in a sprayed crockpot for 6 - 8 hours on low. This makes your house smell sooooo good. </span><br />
<br />
<span style="color: #274e13;">This is also great to double if you have the room and freeze half to use as lasagna sauce. </span>Jennhttp://www.blogger.com/profile/08235967284753450685noreply@blogger.com0tag:blogger.com,1999:blog-5306835090040622601.post-132247585833841362009-11-24T11:27:00.000-08:002009-11-24T11:27:43.894-08:00Roll Recipe!<div style="text-align: center;"><strong><span style="color: #7f6000; font-size: large;">Grandma's Easy Buttermilk Rolls - makes about 6 doz</span></strong><br />
</div><div style="text-align: center;"><span style="color: #7f6000;">Don't be afraid of homemade rolls and yeast - this recipe is easy!</span><br />
</div><br />
<span style="color: #7f6000;">1 1/2 c buttermilk</span><br />
<span style="color: #7f6000;">3 T sugar</span><br />
<span style="color: #7f6000;">1/2 c margarine or butter, melted</span><br />
<span style="color: #7f6000;">1 1/2 T salt</span><br />
<span style="color: #7f6000;">1 1/2 c cold water</span><br />
<span style="color: #7f6000;">3 beaten eggs</span><br />
<span style="color: #7f6000;">3 T active dry yeast</span><br />
<span style="color: #7f6000;">1 c warm water</span><br />
<span style="color: #7f6000;">10 c flour</span><br />
<br />
<span style="color: #7f6000;">Combine all ingredients except flour in the order listed and mix well with an electric mixer. Slowly add flour and use the electric mixer until it is too thick. Then stir by hand until well combined. Knead slightly and roll (on a floured surface with a floured rolling pin) to 1/2 inch thickness. Cut with a glass dipped in flour or a biscuit cutter. Fold each roll in half, putting a tiny pat of butter on the inside and press on rounded side to seal. Let rise on greased cookie sheet for 2 hours. Bake at 400 for 12 - 15 minutes or until golden.</span><br />
<br />
<br />
<div style="text-align: center;"><span style="color: #7f6000; font-size: large;"><strong>Raspberry Honey Butter</strong></span><br />
</div><div style="text-align: center;"><span style="color: #7f6000;">Recipe came from a 4 star hotel kitchen and it is SOOOO good!</span><br />
</div><br />
<span style="color: #7f6000;">1 cube BUTTER, softened</span><br />
<span style="color: #7f6000;">1/2 c raspberry preserves (seedless preferred)</span><br />
<span style="color: #7f6000;">1/2 c honey</span><br />
<br />
<span style="color: #7f6000;">Whip together with electric mixer and refrigerate until about 30 minutes before serving time.</span><br />
<br />
<span style="color: #7f6000;">We actually served this with croissants at our wedding reception - it is our favorite!</span>Jennhttp://www.blogger.com/profile/08235967284753450685noreply@blogger.com0tag:blogger.com,1999:blog-5306835090040622601.post-60881940379321682062009-11-22T20:21:00.000-08:002009-11-22T20:21:11.452-08:00My Top Secret Homemade Stuffing Recipe<span style="color: #660000;">You will need to start this at least 3 days before Thanksgiving - don't worry, it is still easy!</span><br />
<br />
<div style="text-align: center;"><span style="color: #660000; font-size: x-large;">Cornbread Sausage Stuffing</span><br />
</div><div style="text-align: center;"><span style="color: #660000; font-size: x-large;"> (makes about 20 servings)</span><br />
</div><br />
<span style="color: #660000; font-size: large;">Cornbread (make at least 3 days BEFORE turkey day!)</span><br />
<br />
<span style="color: #660000;">1 c cooking oil</span><br />
<span style="color: #660000;">4 eggs</span><br />
<span style="color: #660000;">2 c sugar</span><br />
<span style="color: #660000;">2 cans evaporated milk</span><br />
<span style="color: #660000;">3 c flour</span><br />
<span style="color: #660000;">1 1/2 Tablespoons baking powder</span><br />
<span style="color: #660000;">2 c cornmeal</span><br />
<span style="color: #660000;">1 t salt</span><br />
<br />
<span style="color: #660000;">Mix liquid ingredients then stir in dry ingredients. Spread into 2 greased jelly roll (10x15) pans. Bake at 350 for 20 - 25 minutes or until golden brown. When cool, cut into 1 to 2 inch squares and remover from pan and place in a LARGE bowl to dry. Every day, stir the cornbread cubes around a little bit.</span><br />
<br />
<br />
<span style="color: #660000; font-size: large;">The rest of the stuffing (can be done on turkey day)</span><br />
<br />
<span style="color: #660000;">1 lb sausage, browned</span><br />
<span style="color: #660000;">1 lb bacon, cut into 1 inch pieces, browned</span><br />
<span style="color: #660000;">1 onion, diced</span><br />
<span style="color: #660000;">1 bunch celery, sliced</span><br />
<span style="color: #660000;">8 oz fresh mushrooms, sliced</span><br />
<span style="color: #660000;">1 T italian seasoning</span><br />
<span style="color: #660000;">1/2 t ground sage</span><br />
<span style="color: #660000;">1 cube BUTTER</span><br />
<span style="color: #660000;">2 - 3 cans (4 - 6 cups) chicken broth</span><br />
<span style="color: #660000;">slivered almonds or dried cranberries (optional)</span><br />
<br />
<br />
<span style="color: #660000;">Saute vegetables and spices in bacon and sausage drippings until tender. Toss vegetables and meat with cornbread cubes. Melt butter and pour over cornbread mixture and toss. Then pour chicken broth ocver and stir until it reaches the desired consistency (some people like a drier stuffing, others like it more "wet"). Add almonds and cranberries at this point if you wish. Bake at 300, covered or in a large crockpot on low until heated through and serve warm.</span><br />
<br />
<span style="color: #660000;">I actually have family members that beg me to make extra and then they bring containers with them so they can take some of this home. Hope you like it as much as we do!</span>Jennhttp://www.blogger.com/profile/08235967284753450685noreply@blogger.com0tag:blogger.com,1999:blog-5306835090040622601.post-24428355129759524572009-11-20T13:35:00.000-08:002009-11-20T13:35:23.112-08:00Thanksgiving pies - twists on the traditional!!!!<div style="text-align: center;"><strong><span style="color: #b45f06;"><span style="font-size: large;">Your Basic Pie Crust</span> </span></strong><br />
</div><div style="text-align: center;"><span style="color: #b45f06;">(okay, I cheat and buy mine frozen or refrigerated but here's a recipe)</span><br />
</div><div style="text-align: center;"><span style="color: #b45f06;">Makes 1 double crust pie</span><br />
</div><span style="color: #b45f06;">1 c flour, slightly rounded</span><br />
<span style="color: #b45f06;">1/2 t salt</span><br />
<span style="color: #b45f06;">1/c butter flavor shortening</span><br />
<span style="color: #b45f06;">1/4 c cold water</span><br />
<br />
<span style="color: #b45f06;">Use fingers to mix flour, salt and butter until no white flour can be seen. Add cold water. Mix with hands or fork. Dough will be soft. Divide into 2 equal balls. Roll out on lightly floured surface and follow desired pie recipe for cooking instructions.</span><br />
<br />
<div style="text-align: center;"><strong><span style="color: #b45f06; font-size: large;">Black Forest Pie</span></strong><br />
</div><span style="color: #b45f06;">1 graham cracker crust</span><br />
<span style="color: #b45f06;">1 8 oz pkg cream cheese, softened</span><br />
<span style="color: #b45f06;">1/4 c sugar</span><br />
<span style="color: #b45f06;">1/4 c baking cocoa</span><br />
<span style="color: #b45f06;">1 egg</span><br />
<span style="color: #b45f06;">1/4 t almond extract</span><br />
<span style="color: #b45f06;">1 can cherry pie filling</span><br />
<span style="color: #b45f06;">whipped topping</span><br />
<br />
<span style="color: #b45f06;">Preheat oven to 350. Beat cream cheese until fluffy, add sugar and cocoa and mix well. Add egg and almond extract and beat. Spoon into crust and spread evenly. Bake for 35 minutes. Cool and refrigerate. Before serving top with pie filling and whipped topping and garnish if desired with sliced almonds and mini chocolate chips.</span><br />
<br />
<div style="text-align: center;"><span style="color: #b45f06;"> <strong><span style="font-size: large;">Texas Turtle Pumpkin Pie</span></strong> </span><br />
</div><div style="text-align: center;"><span style="color: #b45f06;">( I call it that because we had it when we visited Texas for Thanksgiving last year - I will never make traditional pumpkin pie again!)</span><br />
</div><span style="color: #b45f06;">1/4 c plus 2 T caramel topping, divided</span><br />
<span style="color: #b45f06;">1 graham cracker pie crust</span><br />
<span style="color: #b45f06;">1/2 c plus 2 T pecan pieces, divided</span><br />
<span style="color: #b45f06;">1 c milk</span><br />
<span style="color: #b45f06;">2 pkg ( 4 serving size) vanilla instant pudding</span><br />
<span style="color: #b45f06;">1 cup canned pumpkin</span><br />
<span style="color: #b45f06;">1 tsp cinnamon</span><br />
<span style="color: #b45f06;">1/2 t ground nutmeg</span><br />
<span style="color: #b45f06;">1 8 oz tub cool whip</span><br />
<span style="color: #b45f06;"><br />
</span><br />
<span style="color: #b45f06;">Pour 1/4 cup caramel topping into crust, sprinkle w/ 1/2 c pecans. Beat milk, pudding mixes, pumpkin and spices. Stir in 1 1/2 cups cool whip. Spread into crust. Top w/ remaining cool whip. Refrigerate 1 hour. Top w/ pecans and drizzle with remaining caramel. (I usually go heavy on the caramel because it is my fav!)</span><br />
<br />
<br />
<div style="text-align: center;"><strong><span style="color: #b45f06; font-size: large;">Crumb Topping for any Fruit Pie</span></strong><br />
</div><div style="text-align: center;"><span style="color: #b45f06;">(I've made this with cherry, mixed berry and apple pies and it is soooo good)</span><br />
</div><div style="text-align: left;"><span style="color: #b45f06;">1/2 c butter, softened</span><br />
</div><span style="color: #b45f06;">1/2 c brown sugar</span><br />
<span style="color: #b45f06;">1 t cinnamon</span><br />
<span style="color: #b45f06;">1 c flour</span><br />
<br />
<span style="color: #b45f06;">Combine flour, sugar and cinnamon. Mix butter into it until mixture is crumbly and then sprinkle over fruit. Bake at 375 for 30 - 40 minutes.</span><br />
<span style="color: #b45f06;"><br />
</span><br />
<span style="color: #b45f06;"><br />
</span>Jennhttp://www.blogger.com/profile/08235967284753450685noreply@blogger.com0tag:blogger.com,1999:blog-5306835090040622601.post-15717922658356558662009-11-19T07:10:00.000-08:002009-11-20T13:19:49.097-08:00Not your typical Thanksgiving Salads!<div style="text-align: center;"><span style="color: #7f6000; font-size: large;"><strong>Shauna's Blueberry Jell-O Salad</strong></span><br />
</div><div style="text-align: center;"><br />
</div><span style="color: #7f6000;">1 large box raspberry Jell-O</span><br />
<span style="color: #7f6000;">1 can blueberry pie filling</span><br />
<span style="color: #7f6000;">8 oz softened cream cheese</span><br />
<span style="color: #7f6000;">1/2 c sugar</span><br />
<span style="color: #7f6000;">8 oz tub of whipped topping</span><br />
<br />
<span style="color: #7f6000;">Dissolve Jell-O in one cup of boiling water. Stir in pie filling and then 2 c cold water. Pour into a 9 x 13 pan. Let set up completely in fridge.</span><br />
<br />
<span style="color: #7f6000;">Whip cream cheese and sugar together then fold in whipped topping. Spread over set up Jell-O and serve.</span><br />
<br />
<br />
<div style="text-align: center;"><strong><span style="color: #7f6000; font-size: large;">Fluffy Strawberry Salad</span></strong><br />
</div><br />
<span style="color: #7f6000;">1 3 oz pkg of Cook n Serve vanilla pudding</span><br />
<span style="color: #7f6000;">1 3oz pkg strawberry jello</span><br />
<span style="color: #7f6000;">1 pkg frozen strawberries, thawed</span><br />
<span style="color: #7f6000;">1 ca mandarin oranges, drained</span><br />
<span style="color: #7f6000;">1 8 oz tub of whipped topping</span><br />
<br />
<span style="color: #7f6000;">Prepare pudding as directed on package but substitute WATER for milk. Cook and stir constantly until thick. Remove from heat and add dry jello. Cool completely and fold in whipped topping and fruit. Pour into a serving bowl and chill.</span><br />
<br />
<span style="color: #7f6000;">I usually double this recipe!</span><br />
<br />
<br />
<div style="text-align: center;"><strong><span style="color: #7f6000; font-size: large;">Heather's Broccoli Salad</span></strong><br />
</div><br />
<span style="color: #7f6000;">2 bunches broccoli - florets only - cut in small pieces</span><br />
<span style="color: #7f6000;">1 head cauliflower - cut in small pieces</span><br />
<span style="color: #7f6000;">2 c shredded cheese</span><br />
<span style="color: #7f6000;">1 lb bacon, fried and crumbled</span><br />
<span style="color: #7f6000;">green or red onion if desired</span><br />
<span style="color: #7f6000;">1/2 c roasted sunflower seeds</span><br />
<span style="color: #7f6000;">1 pkg craisins</span><br />
<br />
<span style="color: #7f6000;">1 1/2 c mayonnaise</span><br />
<span style="color: #7f6000;">1/4 c sugar</span><br />
<span style="color: #7f6000;">1/4 c vinegar</span><br />
<span style="color: #7f6000;">1/4 c parmesan cheese</span><br />
<br />
<span style="color: #7f6000;">Mix together the first group of ingredients in a large salad bowl. Then mix the second group of ingredients together and toss with the salad. For best taste, allow to chill for at least 2 hours before serving.</span>Jennhttp://www.blogger.com/profile/08235967284753450685noreply@blogger.com0tag:blogger.com,1999:blog-5306835090040622601.post-68935830920000070282009-11-14T17:30:00.000-08:002009-11-14T17:30:44.604-08:00Fun and Different Autumn/Thanksgiving Desserts<div style="text-align: center;"> <span style="color: #783f04; font-size: large;">Shellie's Apple Streusel Cheesecake Bars - stole this one from my sis and tweaked it a little!</span><br />
</div><div style="text-align: center;"><span style="color: #783f04; font-size: large;"></span><br />
</div><div style="text-align: center;"><br />
</div><span style="color: #783f04;">1 pouch oatmeal cookie mix</span><br />
<span style="color: #783f04;">1/2 cup cold margarine</span><br />
<span style="color: #783f04;">2 pkgs cream cheese- let soften awhile</span><br />
<span style="color: #783f04;">1/2 cup sugar</span><br />
<span style="color: #783f04;">2 T flour</span><br />
<span style="color: #783f04;">1 tsp. vanilla</span><br />
<span style="color: #783f04;">1 egg</span><br />
<span style="color: #783f04;">1/2 t cinnamon<br />
</span><br />
<span style="color: #783f04;">2 cans (or 1 quart) apple pie filling (I like to chop with a knife so it is chunks rather than slices)</span><br />
<br />
<span style="color: #783f04;"><br />
</span><br />
<span style="color: #783f04;">Cut margarine into oatmeal cookie mix until it is coarse crumbly texture. Reserve 1 1/2 cups for topping. Press other into a well greased 9x13 pan. Bake at 350 for ten minutes.</span><br />
<span style="color: #783f04;"><br />
</span><br />
<span style="color: #783f04;">In a large bowl mix cream cheese, sugar, flour, vanilla, egg and cinnamon with a mixer until it is really soft and smooth. Apply to baked crust by spooning uniformly over the crust-the only way to spread it is by running hot water on your hands and spreading it with hot wet fingers.</span><br />
<span style="color: #783f04;"><br />
</span><br />
<span style="color: #783f04;">Spoon the apple pie filling over top of the cream cheese mixture. Sprinkle the leftover crumbs from the crust on top of this. If you want to add in a little cinnamon to extra crumbs, you can.</span><br />
<span style="color: #783f04;"><br />
</span><br />
<span style="color: #783f04;">Bake at 350 for 35-40 minutes or until golden. Cool on a wire rack for 30 minutes and then move to the fridge. Chill for at least two hours.</span><br />
<br />
<br />
<div style="text-align: center;"><span style="color: #783f04;"><span style="font-size: large;">Twinkie Pumpkin Dessert - yes - TWINKIES!</span><br />
</span><br />
</div><span style="color: #783f04;">1 package (15 ounces) Hostess Twinkies (10 Twinkies)</span><br />
<span style="color: #783f04;">1 package (8 ounces) creram cheese, softened</span><br />
<span style="color: #783f04;">1 c. confectioners' sugar</span><br />
<span style="color: #783f04;">1 container (8 ounces) frozen nondairy whipped topping, thawed, divided</span><br />
<span style="color: #783f04;">2 packages (3.4 ounces each) instant vanilla pudding</span><br />
<span style="color: #783f04;">1 can (15 ounces) pumpkin</span><br />
<span style="color: #783f04;">1 1/2 teapsoons pumpkin pie spice</span><br />
<span style="color: #783f04;">1 c. milk</span><br />
<span style="color: #783f04;">Additional pumpkin pie spice for garnish</span><br />
<span style="color: #783f04;"><br />
</span><br />
<span style="color: #783f04;">Slice Twinkies in half lengthwise and place cream-side up, in single layer in 9 x 13-inch baking dish. Using a mixer, blend together cream cheese, confectioners' sugar and 1/2 of whipped topping until smooth. Spread evenly over Twinkies.</span><br />
<br />
<span style="color: #783f04;">Combine pudding mix, pumpkin, pumpkin pie spice and milk. Whisk until well blended and layer over cream cheese mixture. Carefully spread remaining whipped topping over pumpkin. Lightly sprinkle with pumpkin pie spice. Refrigerate several hours or until set.</span><br />
<br />
<span style="color: #783f04;">Makes 9 to 12 servings</span><br />
<br />
<br />
<div style="text-align: center;"><span style="color: #783f04; font-size: large;">Cranberry Cheesecake Bars - in my opinion, this is the ONLY way to eat cranberries! :)</span><br />
</div><br />
<span style="color: #783f04;">2 cups all-purpose flour </span><br />
<span style="color: #783f04;">1-1/2 cups quick-cooking oats </span><br />
<span style="color: #783f04;">1/4 cup packed brown sugar </span><br />
<span style="color: #783f04;">1 cup butter, or margarine, softened </span><br />
<span style="color: #783f04;">1 package (12 ounces) white chocolate chips </span><br />
<span style="color: #783f04;">1 package (8 ounces) cream cheese, softened </span><br />
<span style="color: #783f04;">1 can (14 ounces) sweetened condensed milk ( I have used the lower fat and it works just fine)</span><br />
<span style="color: #783f04;">1/4 cup lemon juice </span><br />
<span style="color: #783f04;">1 teaspoon vanilla extract </span><br />
<span style="color: #783f04;">1 can (14 ounces) whole-berry cranberry sauce </span><br />
<span style="color: #783f04;">2 tablespoons Corn Starch </span><br />
<span style="color: #783f04;"><br />
</span><br />
<span style="color: #783f04;">In a large bowl, combine flour, oats and brown sugar. Cut in butter until crumbly. Reserve 2-1/2 cups morsel mixture for topping. With floured fingers, press remaining mixture into a greased 13-in. x 9-in x 2-in. baking pan. Sprinkle chips over "crust". Beat cream cheese in a large mixing bowl until creamy. Add sweetened condensed milk, lemon juice and vanilla; mix until smooth. Pour over crust. Combine cranberry sauce and corn starch in a medium bowl. Spoon over cream cheese mixture. Sprinkle reserved crumb mixture over top. </span><br />
<span style="color: #783f04;"><br />
</span><br />
<span style="color: #783f04;">Bake at 350° for 35-40 minutes or until center is set. Cool completely in pan on wire rack. Cover; refrigerate until serving time, up to 1 day. Cut into bars. Yield: 2-1/2 dozen.</span><br />
<span style="color: #783f04;"><br />
</span><br />
<span style="color: #783f04;"><br />
</span><br />
<span style="color: #783f04;"><br />
</span><br />
<span style="color: #783f04;"><br />
</span>Jennhttp://www.blogger.com/profile/08235967284753450685noreply@blogger.com0tag:blogger.com,1999:blog-5306835090040622601.post-4962895926770487082009-11-04T10:28:00.000-08:002009-11-04T10:28:43.148-08:00Easy Italian Dishes that taste like they take HOURS to make!I<span style="color: #990000;"> love Italian food - I really love easy, family friendly Italian food - here are a few of my absolute favorites!</span><br />
<br />
<div style="text-align: center;"><span style="color: #990000; font-size: large;"><strong>Spaghetti Pie</strong></span><br />
</div><div style="text-align: center;"><br />
</div><span style="color: #990000;">12 oz spaghetti noodles, cooked and drained</span><br />
<span style="color: #990000;">3 T melted butter</span><br />
<span style="color: #990000;">3 beaten eggs</span><br />
<span style="color: #990000;">2 T dried basil</span><br />
<span style="color: #990000;">1/2 t garlic powder</span><br />
<span style="color: #990000;">3/4 c Parmesan cheese</span><br />
<span style="color: #990000;">16 oz carton cottage or ricotta cheese</span><br />
<span style="color: #990000;">1 jar spaghetti sauce</span><br />
<span style="color: #990000;">2 c shredded mozzarella cheese</span><br />
<br />
<span style="color: #990000;">Combine butter, eggs, 1/4 c parmesan and spices. Toss with noodles to coat. Pour mixture into a greased 9 x 13 pan. Mix rest of parmesan with cottage cheese and spread over noodle "crust". Cover with spaghetti sauce and top with shredded mozzarella. Bake uncovered for 30 minutes at 350 degrees.</span><br />
<br />
<br />
<div style="text-align: center;"><strong><span style="color: #990000; font-size: large;">Sausage Tortellini Soup </span></strong><br />
</div><div style="text-align: center;"><strong><span style="color: #990000; font-size: large;"></span></strong><br />
</div><div style="text-align: center;"><span style="color: #990000;"><br />
</span><br />
</div><span style="color: #990000;">1 lb sausage ( I just use breakfast style but you could use spicy if desired)</span><br />
<span style="color: #990000;">2 – 3 (14 ½ oz) cans Italian Style Diced Tomatoes (I like the petite diced w/Garlic and Olive Oil)</span><br />
<span style="color: #990000;">1 – 2 c beef broth</span><br />
<span style="color: #990000;">½ of a 16 oz bag of frozen spinach</span><br />
<span style="color: #990000;">½ of a 42 oz bag of frozen cheese tortellini</span><br />
<span style="color: #990000;">1 can garbanzo and/or kidney beans, drained</span><br />
<span style="color: #990000;">1 T dried basil</span><br />
<span style="color: #990000;">2 T sugar</span><br />
<br />
<span style="color: #990000;">Brown sausage in large saucepan (larger than 5 qts). Pour in tomatoes and broth. Stir in remaining ingredients and simmer until tortellini is tender. You can top with grated mozzarella or parmesan if you desire. If you desire a more broth-y soup, just add additional beef broth.</span><br />
<br />
<span style="color: #990000;">This recipe fills my “big” crockpot and easily feeds my family with nummy leftovers to spare!</span><br />
<span style="color: #990000;"><br />
</span><br />
<div style="text-align: center;"><strong><span style="color: #990000; font-size: large;">Jenn's Spinach Sausage Lasagna</span></strong><br />
</div><br />
<span style="color: #990000;">12 lasagna noodles (regular kind but do not cook)</span><br />
<span style="color: #990000;"></span><br />
<span style="color: #990000;">1 lb sausage</span><br />
<span style="color: #990000;">8 oz frozen spinach, thawed</span><br />
<span style="color: #990000;">2 cans petite diced with garlic and olive oil tomatoes (if not available used crushed tomatoes plus 1 T Italian seasoning + 1/2 t garlic powder)</span><br />
<span style="color: #990000;">1 can diced Italian style tomatoes</span><br />
<span style="color: #990000;">1 T dried basil</span><br />
<span style="color: #990000;">2 T sugar</span><br />
<span style="color: #990000;">24 oz container cottage cheese</span><br />
<span style="color: #990000;">1 egg. beaten</span><br />
<span style="color: #990000;">1/4 c parmesan cheese</span><br />
<span style="color: #990000;">1 lb shredded mozzarella cheese</span><br />
<br />
<span style="color: #990000;">Brown sausage. When browned, stir in spinach, petite tomatoes and basil. Simmer for about 5 minutes. </span><br />
<span style="color: #990000;">Mix cottage cheese, egg and parmesan cheese together.</span><br />
<span style="color: #990000;">Pour Italian style diced tomatoes on the bottom of a sprayed 9 x 13 pan. Place 4 noodles on top of tomatoes, then cover with 1/2 of sausage mixture and 1/2 of cheese. Then top with 4 more noodles. Then cover with all of cottage cheese mixture. Then cover that with 4 more noodles and the rest of the sausage mixture. Pour 1/2 cup of water over the lasagna. Then cover with rest of cheese.</span><br />
<br />
<span style="color: #990000;">Spray a large piece of foil with cooking spray and place it - sprayed side down - on the top of the lasagna and seal the edges. Bake at 375 for 60 - 70 minutes or until noodles are tender. </span><br />
<br />
<span style="color: #990000;">I usually end up having to put a cookie sheet under it in the oven so if it "overflows", it doesn't burn on my oven!</span>Jennhttp://www.blogger.com/profile/08235967284753450685noreply@blogger.com0tag:blogger.com,1999:blog-5306835090040622601.post-79558249380452314162009-10-26T17:04:00.000-07:002009-10-26T17:04:13.640-07:00Bar Cookies - My favorite way to make cookies - one pan, one cook time!<div style="text-align: center;"><strong><span style="color: #783f04; font-size: large;">Mom's Butterscotch Bars</span></strong><br />
</div><br />
<span style="color: #783f04;">1 cube + 1/3 c margarine</span><br />
<span style="color: #783f04;">3 c brown sugar</span><br />
<span style="color: #783f04;">1 1/2 t vanilla</span><br />
<span style="color: #783f04;">3 eggs</span><br />
<span style="color: #783f04;">3 1/2 c flour</span><br />
<span style="color: #783f04;">1 T baking powder</span><br />
<span style="color: #783f04;">1/2 t salt</span><br />
<br />
<span style="color: #783f04;">Melt margarine in a large glass bowl in microwave. Stir in brown sugar and vanilla. Beat in eggs, flour, baking powder and salt. Spread into a greased 10 x 15 (jelly roll) pan and bake at 350 for 20 - 25 minutes.</span><br />
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<div style="text-align: center;"><strong><span style="color: #783f04; font-size: large;">Grandma's Brownies</span></strong><br />
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</div><span style="color: #783f04;">3 c flour</span><br />
<span style="color: #783f04;">3 c sugar</span><br />
<span style="color: #783f04;">3 cubes margarine, softened</span><br />
<span style="color: #783f04;">2/3 c baking cocoa</span><br />
<span style="color: #783f04;">1/4 t salt</span><br />
<span style="color: #783f04;">1 T vanilla</span><br />
<span style="color: #783f04;">6 eggs</span><br />
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<span style="color: #783f04;">Mix eggs, vanilla, cocoa, sugar and eggs together with an electric mixer. Add in rest of the ingredients and mix well. Spread into a greased 10 x 15 (jelly roll) pan. Bake at 350 for 20 - 25 minutes or until an inserted toothpick comes out clean. Frost with your favorite chocolate frosting while still warm.</span><br />
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<span style="color: #783f04;">One of my favorite frostings for these brownies are to mix 1 1/2 c creamy peanut butter with 1 tub of canned chocolate frosting. Mmmmmm!</span><br />
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<div style="text-align: center;"><strong><span style="color: #783f04; font-size: large;">Sarah Jo's Sugar Cookie Bars</span></strong><br />
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</div><span style="color: #783f04;">1 c butter or margarine</span><br />
<span style="color: #783f04;">2 c flour</span><br />
<span style="color: #783f04;">1 c sugar</span><br />
<span style="color: #783f04;">2 t vanilla</span><br />
<span style="color: #783f04;">2 eggs</span><br />
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<span style="color: #783f04;">Cream buter and sugar. Add eggs, flour and vanilla. Spread into a 10 x 15 (jelly roll pan) - it will need to be spread VERY thinly. Bake at 325 for 15 minutes - do not overbake! Frost when cool and decorate as desired.</span><br />
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<div style="text-align: center;"><strong><span style="color: #783f04; font-size: large;">Rich Chocolate Chip Cookie Bars</span></strong><br />
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<span style="color: #783f04;">3/4 c shortening</span><br />
<span style="color: #783f04;">3/4 c margarine or butter</span><br />
<span style="color: #783f04;">3/4 c granulated (white sugar)</span><br />
<span style="color: #783f04;">2 c packed brown sugar</span><br />
<span style="color: #783f04;">1 t baking soda</span><br />
<span style="color: #783f04;">3 eggs</span><br />
<span style="color: #783f04;">2 t vanilla</span><br />
<span style="color: #783f04;">4 c flour</span><br />
<span style="color: #783f04;">1 12 oz pkg chocolate chips</span><br />
<span style="color: #783f04;">1 12 oz pkg butterscotch chips</span><br />
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<span style="color: #783f04;">Cream shortening, butter and sugars. Mix in eggs, baking soda and vanilla. Stir in flour until well blended. Then stir in chips. Press into a greased 10 x 15 (jelly roll) pan. Bake at 375 for 15 - 20 minutes or until golden. (I like mine fairly soft so I just watch until the EDGES start to turn golden).</span>Jennhttp://www.blogger.com/profile/08235967284753450685noreply@blogger.com0