Jamie's Favorite Recipes

Cool Veggie Bruschetta Appetizer

2010-12-24T10:37:00.006-05:00

I turned the Pampered Chef cool veggie pizza recipe into a bruschetta appetizer. Some measurements are estimates because I didn't measure.

1 (10 ounce) can Pillsbury refrigerated crescent roll dough
Olive oil

1 (8 ounce) package reduced fat cream cheese, softened
2 tsp. Ranch dressing
1 tsp. Italian seasoning
Sea Salt and Ground Pepper to taste

28 oz. can diced tomatoes, drained
3 cloves minced garlic
2 tsp. (approx.) dried basil (fresh would be better)
1 tsp. (approx.) dried minced onion
1 1/2 tsp. (approx.) olive oil

1/2 cup (approx.) shredded Parmesan

Preheat oven to 350 degrees F

Unroll crescent roll dough and arrange in a single layer on lightly greased 9x13 pan, cookie sheet or Pampered Chef bar pan. Spread out to cover pan and pinch together seams. Brush with olive oil. Bake 10-12 minutes, or until lightly browned. Remove from oven and allow to cool at least 30 minutes.

Mix tomatoes, garlic, basil, onion and olive oil and allow to marinate while the crust cools and cream cheese mixture is prepared.

Mix together cream cheese, ranch dressing, Italian seasoning, salt and pepper. Evenly spread cream cheese mixture on cooled crust. Top with tomato mixture and then sprinkle shredded Parmesan on top.

Refrigerate for at least 30 minutes before serving.

Crispy Baked Buffalo Style Wings

2010-10-16T21:32:00.009-04:00

These wings are delicious! Very crispy for baked wings and as good as many restaurant wings I've had. I found the cooking method online. They are boiled on the stove, then broiled in the oven, then tossed in a mild traditional Buffalo style sauce. Adjust the amount of hot sauce to your taste or try them with your own favorite sauce.

24 wings (used Kroger brand frozen chicken party wings)
1 tsp. salt
1/4 tsp. cayenne pepper
Seasoned salt to taste

Place wings (frozen or thawed) in large pot and cover with water. Add salt and cayenne pepper. Bring to a boil over high heat and boil 15 minutes.

Place wings on aluminum foil lined baking sheet and season with seasoned salt. Set oven to broil on high heat. Place baking sheet on lowest rack and broil for 15 minutes. Make sauce (see below) while wings are cooking. After 15 minutes, remove from oven, turn wings over, and return to the oven to broil another 10-15 minutes.

SAUCE
1 stick butter, melted
1/2 cup hot sauce*
1/2 tsp. garlic (optional - adjust amount to your taste)

Melt butter on medium heat. Add hot sauce and stir. Cook on low until wings are done. Toss wings with sauce using tongs. If you prefer, you can brush the wings with sauce after the first 15 minutes.

Serve with ranch or blue cheese dressing and celery or carrot sticks if desired.

Serves 2.

*The above measurements are for a mild sauce. Increase hot sauce to 2/3 cup for medium wings; 1 cup for hot.

iPhone photo - didn't know I would like them enough to post the recipe so just snapped a quick pic.

Crockpot BBQ pulled pork

2010-01-03T16:54:00.004-05:00

1 pork tenderloin
Dried minced onion
1 bottle Stubb's BBQ sauce
Heiner's New England Split Top Weiner Buns

Spray crockpot with cooking spray

Place tenderloin in crockpot. Sprinkle with onion to taste. Add sauce.

Cook 8-10 hours on low or until falling apart.

Pull apart with fork while still in crockpot(or I sometimes use a knife and fork to shred and then cut so the pieces aren't too long for sandwiches). Stir to get all the pork coated well with sauce.

Serve on buns or just eat on a plate if you like.

Lasagna

2010-01-03T12:42:00.003-05:00

1/2 pound ground turkey
1/4 cup minced onion
1 24 oz jar Barilla roasted garlic pasta sauce
8 Barilla no boil lasagna noodles
8 oz reduced fat cottage cheese
1 small jar sliced mushrooms
16 slices reduced fat provolone cheese
Parmesan cheese

Brown turkey and onion together until turkey is done and set aside.

Preheat oven to 375 degrees F.

Spray 2 qt square casserole or 9x9 pan with cooking spray. Spoon approximately 1/2 cup sauce into bottom of dish and spread to coat.

Layer 2 lasagna noodles, 1/3 cottage cheese, 1/3 turkey, 1/3 mushrooms, 4 slices provolone, sauce and sprinkle with parmesan.

Repeat twice. End with remaining 2 noodles, sauce and 4 slices provolone.

Bake covered with foil or lid for 50-60 minutes. Remove cover and bake 5-10 minutes more or until cheese is melted and lightly browned.

Serves 4.

Crockpot Turkey Breast

2009-12-13T09:36:00.003-05:00

1/4 cup butter, cut into patties
1 bone-in turkey breast, thawed
Seasonings

Spray crockpot with Pam and place butter in bottom of crockpot. Turn on to low.

Rinse turkey breast and pat dry. Place in crockpot.

Season liberally with your favorite seasonings - I used garlic powder, seasoned salt, dried minced onion and Mrs. Dash. When the turkey cooks, the seasonings are watered down so be generous with your seasonings. Turn over and season the other side as well. Season under the skin also.

Cook all day on low - meat will be falling off the bone. I pour the drippings over the meat when I serve it.

Roasted Red Potatoes

2009-06-10T19:25:00.003-04:00

I have hesitated to put this up as a recipe because I don't measure the ingredients. But in the event someone wants to try it, here it is.

Ingredients:
Red potatoes
Olive Oil
Onion (minced - I use dried minced)
Fresh garlic, minced
Parmesan cheese
Italian seasoning
Sea salt

Cut red potatoes into quarters and place in bowl. Add enough olive oil to coat the potatoes. Add remaining ingredients to taste.

Stir and let sit in the fridge to marinate a bit if you have time and meanwhile preheat the oven to 375.

Place potatoes on baking sheet (I use the Pampered Chef bar pan). Bake at 375 for 30-45 minutes, until they are as browned and crisp as you like them. Turn with a spatula 2-3 times while cooking.

Tomato Basil Skillet Chicken

2009-06-10T19:21:00.003-04:00

1 packet Grill Mates Tomato Garlic Basil marinade
1/4 cup water
1/4 cup extra virgin olive oil
1/4 cup white wine
1 package thin sliced boneless skinless chicken breasts

Combine marinade mix with water, olive oil and white wine. Marinate chicken in mixture in fridge for at least 30 minutes.

Place chicken and all the marinade liquid in large skillet. Cover and cook over medium-high heat for 10 minutes. Add a little more wine if you need more liquid. Turn chicken, reduce heat to medium and cook uncovered 10 minutes or until done. Stir and turn a few times while cooking. (NOTE: If you don't use the thinly sliced chicken, you may need to cook it longer).

Pesto Pasta with Chicken & Veggies

2009-04-21T09:40:00.003-04:00

1 13 oz. package pasta (I used whole grain penne)

Olive oil

2 cloves garlic, minced

1/4 cup minced onion

1 zucchini squash, sliced and quartered

1 yellow squash, sliced and quartered

1 cup sun dried tomatoes, cut into bite sized pieces

1 small jar sliced mushrooms

2 6-oz. packages Perdue Italian Style chicken shortcuts

10-oz. jar Classico Traditional Basil Pesto sauce (more or less, to taste)

Sea Salt

Fresh ground pepper

Italian seasoning

Parmesan cheese (I used approximately 2 Tbsp.)

This is a very flexible recipe - add or change vegetables and adjust seasonings to suit your taste.

Cook pasta according to package directions. While it cooks, saute garlic, onion, zucchini and yellow squash in olive oil, approx. 10 minutes or until tender. Stir in tomatoes, mushrooms and chicken and cook until warmed through.

Drain pasta and return to the pot. Add pesto sauce and chicken mixture and toss to coat evenly. Add enough olive oil so that it's not too dry. Season with remaining seasonings to taste and stir in Parmesan cheese.

Heat up again if necessary (by the time I got the seasonings the way I wanted them, it needed to be warmed up a little) and serve.

Serves 6.

Cool Veggie Pizza

2009-04-12T18:47:00.001-04:00

This is a Pampered Chef recipe, altered slightly

1 (10 ounce) can Pillsbury refrigerated reduced fat crescent roll dough
1 (8 ounce) package reduced fat cream cheese, softened
2 teaspoons Pampered Chef dill seasoning
Garlic powder
Sea Salt
Fresh Ground Pepper

2-3 cups worth of veggies of your choice (I used green peppers, red peppers, broccoli, carrots, cucumber & grape tomatoes)
1/2 cup Kraft shredded 2% sharp cheddar cheese

Preheat oven to 350 degrees F

In a lightly greased 9x13 inch pan or on a Pampered Chef bakin pan, arrange the crescent roll dough in a single layer. Pinch together the seams of the dough. Sprinkle with garlic powder. Bake for approximately 10 minutes, or until lightly browned. Remove from oven and allow to cool at least 30 minutes.

Mix together cream cheese, dill seasoning, salt and pepper. And additional garlic powder if desired or a close of fresh garlic, pressed. Evenly spread cream cheese mixture on crust.

Veggies should be finely chopped or sliced. Sprinkle veggies on top of cream cheese spread. Top with cheddar cheese.

Refrigerate for 30 minutes to allow the spread to thicken. Cut chilled pizza into wedges or squares with a pizza cutter to serve.

Creamy Garlic Mushroom Chicken

2009-04-11T20:48:00.001-04:00

4 boneless skinless chicken breasts
Seasoned meat tenderizer (or regular seasoned salt)
1 clove garlic, minced
2 Tbsp. dried or fresh minced onion
1 cup Weight Watchers shredded Mozzarella cheese
2 cans 98% fat free cream of mushroom soup
1 small jar sliced mushrooms
1 cup Weight Watchers shredded Mexican cheese blend (optional)

Spray casserole dish with cooking spray and preheat oven to 375.

Coat the bottom of the dish with a spoonful of soup.

Place chicken in dish. Sprinkle a little seasoned meat tenderizer on top of each piece of chicken. Top with garlic, onion and 1 cup mozzarella cheese.

Mix remaining soup with mushrooms and spread on top.

Bake at 375 for 30 minutes. If you want it extra cheesy, add the Mexican blend cheese on top now and return to oven for 10-15 minutes.

Chicken ala the Fighting Sophias

2009-03-14T20:08:00.002-04:00

My office recently had an iron chef competition, and the name of my team was The Fighting Sophias. Long story. Anyway, I tried to recreate the turkey dish we made at the competition using chicken. It is not exactly the same but it is good nonetheless. Problem is, I didn't measure anything so you have to guess at how much of everything to use. If you're up for that challenge, give it a try!

CHICKEN

Marinate chicken breast (thinly sliced or pounded flat) in a mixture of white wine, olive oil, fresh garlic, Italian seasoning, basil, fresh ground pepper and sea salt for at least 30 minutes, turning a few times.

Bake on aluminum foil 10-15 minutes or until done (or better yet, grill)

CHUTNEY

Mix chopped red pepper, chopped onion and minced garlic.

Add Italian seasoning, pepper, salt, a little olive oil and a dash of crushed red pepper.

Saute 5 minutes over medium heat

Serve chicken topped with the chutney. At the competition, we also included yellow peppers in the chutney and served it on a bed of sliced grilled zucchini. I just had sauteed zucchini and yellow squash on the side.

Reduced Fat Version: Impossible Cheeseburger Pie

2009-01-16T11:02:00.004-05:00

1 pound ground turkey
1/2 cup chopped onion
1/2 tsp. seasoned salt
1 1/2 cups Weight Watcher's shredded Mexican cheese blend
1/2 cup Reduced Fat Bisquick
1 cup skim milk
1/2 cup Egg Beaters

Preheat oven to 400 degrees.

Brown turkey and onion together. Drain. Stir in seasoned salt.

Spray 9" pie pan or square casserole dish with cooking spray. Spread cooked turkey mixture on bottom. Top with cheese.

Mix remaining ingredients with a fork until well blended and pour batter over top. Bake 25 minutes.

Reduced Fat Breakfast Casserole

2008-11-01T18:45:00.005-04:00

6-8 slices Heiner's 35 vegetable fiber white bread
I Can't Believe It's Not Butter spray
1 package Jimmy Dean precooked turkey sausage (8 patties)
2 c. Kraft shredded 2% sharp cheddar cheese
1 16-oz. package Egg Beaters
2 cups skim milk
1 tsp. seasoned salt
1 tsp. dry mustard

Spray 9x13 pan with cooking spray. Line bottom of pan with bread slices. Spray bread with I Can't Believe It's Not Butter spray.

Dice sausage and sprinkle it over bread. Top with cheese.

Combine Egg Beaters, skim milk, salt & mustard then pour over cheese. Cover and refrigerate overnight.

Bake 40-45 minutes at 400 degrees.

Mexican Lasagna (updated)

2008-10-04T08:52:00.006-04:00

1/2 pound ground turkey
1/2 packet taco seasoning
1/3 cup water
1 can diced Rotel tomatoes with green chiles
3 flour tortillas
Reduced Fat Sour Cream (1/2 small container)
2 cups Weight Watchers Mexican Cheese blend
Picante sauce or salsa

Preheat oven to 350 degrees

Brown ground turkey. Add taco seasoning, water and 1/2 can tomatoes.

Spray 2 quart square casserole with Pam, then spoon some salsa or picante sauce in the bottom to lightly cover it.

Lay one tortilla on bottom and cover with half the meat mixture. Spoon dollops of sour cream over meat (about 1/4 small container). Cover with 1/3 of the shredded cheese. Repeat another layer. Top with last tortilla, rest of tomatoes and cheese.

Cover and bake 15 minutes. Uncover and cook an additional 10-15 minutes, until cheese is hot and bubbly.

Serves 4. Great warmed over the next day too.

NOTE: You can add whatever other toppings you want such as black olives, jalapeno peppers, etc. Or double for a deeper dish and add more layers.

Hungry Girl's Brownie Muffins

2008-08-30T15:19:00.005-04:00

This may have originally been a Weight Watchers recipe? Although it has pumpkin in it, you CANNOT taste the pumpkin! Just makes them really moist.

1 box devil's food cake mix
1 can solid pack pumpkin (15 oz.)

Preheat oven to 400.

Mix ingredients. Mixture will be very thick and difficult to stir, but DON'T ADD ANYTHING ELSE!

Place batter into muffin tins lined with paper or sprayed with non-stick spray. Bake 20 minutes at 400 degrees. Makes 12 regular or 36 mini muffins.

VARIATION: Try your favorite cake mix. I've also had them made with french vanilla and spice cake mixes and they were great! And you can't taste the pumpkin in any of them.

(1 Muffin or 3 minis = 181 calories, 3.5g fat, 37g carbs, 2g fiber, 2g protein - 4 WW points)

http://www.hungry-girl.com/week/weeklydetails.php?isid=614

Photos by Jamie

Sharon's Night Before French Toast Casserole

2008-08-30T14:58:00.006-04:00

10"x4" french bread baguette, sliced into 1 1/2"-2" thick slices (optional: may remove crusts if desired)
Cinnamon (for sprinkling)
10 eggs
2 cups hazelnut creamer
1 cup skim milk or half & half
3/4 tsp. sea salt
1 Tbsp. cinnamon
1 Tbsp. vanilla extract
Your favorite french toast toppings (butter, pecans, syrup, powdered sugar, fruit, yogurt, etc.)

Spray 13x9x2 glass pyrex dish with Pam. Line bottom of dish with bread slices, as many as you can fit in without mashing the bread. (Usually 6-8, more if baguette is thinner). Sprinkle slices liberally with cinnamon, if you like cinnamon.

In large bowl, crack 10 eggs, whipping with a whisk. Gently whisk in the hazelnut creamer, skim milk, sea salt, cinnamon (1 Tbsp.) and vanilla extract.

Pour mixture slowly over and around bread and cover with foil. Refrigerate overnight.

When you are ready to bake, preheat oven to 350 degrees. Uncover pan and bake for 45-50 minutes, until bread is puffy and lightly browned. Remove from oven and let stand 5 minutes before slicing.

Great served with butter, toasted pecans and heated maple syrup; some prefer powdered sugar or sliced fruit and yogurt.

Excellent the next day. Cut a big slice, top with butter, pecans and syrup, and microwave for 1 minute 45 seconds at 80% power.

Blogged with the Flock Browser

Italian Turkey Meatballs

2008-07-07T11:47:00.002-04:00

1 lb. lean ground turkey
2-3 slices stale bread or buns, crumbled
1/4 cup Egg Beaters
1/3 cup minced onion
2-3 tsp. garlic powder
2-3 tsp. Seasoned Salt
2-3 tsp. Italian seasoning

IMPORTANT NOTE: I don't measure the seasonings, so you may need to experiment with the amounts to your taste. Turkey is a little more bland than beef so keep that in mind.

Mix all ingredients well and form into walnut-sized balls. Spray frying pan with Olive Oil cooking spray. Add meatballs and cook over medium heat, stirring and turning frequently, until done. Add to your favorite pasta sauce.

Sauteed Zucchini & Squash

2008-06-30T18:44:00.002-04:00

2 Tbsp. olive oil
1 small zucchini
1 small yellow squash
1/4 cup minced onion
1 clove garlic, minced
Sea Salt to taste

Heat olive oil on medium high heat. Add vegetables and garlic powder. Saute for 7-10 minutes. Season with salt.

Blogged with the Flock Browser

GeorgeAnn's Apricot Slush

2008-06-21T08:26:00.001-04:00

Got this recipe from my Dad, who got it from his neighbor

1 large frozen lemonade
1 small frozen orange juice
2 cups apricot brandy
4 cups strong tea (made w/7 tea bags)
1 cup sugar
5 cups water
---------------
Ginger Ale

Mix first set of ingredients and freeze until slushy.

Scoop into glass - fill glass until approx. 2/3 of the way full. Fill the rest of the way with ginger ale.

Stir and enjoy! Great summertime drink.

Blogged with the Flock Browser

Hungry Girl's Sangria-Seltzer Twist

2008-05-21T08:25:00.001-04:00

"Cocktail Time!

When you’re at someone else’s BBQ, your beverage choices may be limited. But before you give up and start guzzling the frozen margaritas (which can contain as much as 500 calories each!), try our clever Sangria-Seltzer Twist! Easy to assemble -- anywhere, anytime!

HG’s Sangria-Seltzer Twist - Grab a glass and make a beeline for the fruit tray. No fruit tray? Hit up the bar for slices of orange, lemon, and lime. Give your favorite fruit wedges a little squeeze before dropping them into your glass. Add 1 oz. of liquor (rum or vodka is yummy) and top with calorie-free seltzer. If your party-throwers are winos, top your glass with a splash of red or blush wine. Now you’ve got a fancy, signature drink that only contains around 100 calories!"

http://www.hungry-girl.com/fridaypreview.php?newsletterid=904

Herb Roasted Pork Chops and Vegetables

2008-05-18T20:37:00.002-04:00

1 Tbsp. Italian Seasoning
1/2 tsp. salt
1/4 tsp. pepper
8 small new red potatoes, unpeeled, quartered
2 cups ready-to-eat baby carrots
1 medium onion, cut into 8 wedges
1 large clove garlic, finely chopped
1 Tbsp. olive oil
4 boneless pork loin chops, trimmed of fat

Heat oven to 450F. Line 15x10x1 inch pan with aluminum foil and spray with olive oil cooking spray.

In small bowl, mix Italian seasoning, salt and pepper.

In large bowl, mix potatoes, carrots, onion and garlic. Sprinkle with oil and half of herb mixture. Toss to coat evenly. Place in center of pan.

Bake 20 minutes. Stir vegetables. Place pork chops around vegetables. Sprinkle remaining herb mixture over pork chops and rub into meat.

Bake 15-20 minutes more, until pork is no longer pink and meat thermometer inserted in center reads 160F and vegetables are tender. (I cooked mine about 25 minutes more, but I had thick chops).

[from Recipes Inspired by The Best Life Diet;, modified by me only slightly]

Pancakes, Low Fat

2008-05-04T10:46:00.002-04:00

2 cups reduced fat Bisquick
1 1/4 cups fat free milk
1/4 cup Egg Beaters

Mix ingredients together. Spray skillet or griddle with Pam. Cook on medium heat. Using 1/4 cup measuring cup, pour batter onto skillet. Cook until bubbles break on top then turn and cook until the other side is lightly browned.

Baked Tilapia

2008-03-09T09:12:00.002-04:00

My first time cooking fish - for some reason I had been intimidated but it was so easy and quick.

Tilapia fillet(s) [or cod or flounder or whatever]
Olive oil
Pampered Chef dill seasoning
Seasoned salt
Garlic powder

Place fish on foil, drizzle with olive oil and season (Tilapia is very mild - I didn't put much seasoning on and should have used more. This is something I'll have to experiment with).

Close foil, bake @ 450 degrees for 10-15 minutes (mine was partially frozen and took about 13 or 14 minutes)

Pork Tenderloin

2008-02-07T18:27:00.001-05:00

Pork tenderloin is surprisingly low on calories and fat but quite delicious. I wanted to note how I made this one for future reference

First I took a baking sheet and put two layers of aluminum foil on it. I placed my whole pork tenderloin on it. I put about 1-2 Tbsp. of extra virgin olive oil in my hands and rubbed it all over the tenderloin. Then I sprinkled both sides with seasoned salt, garlic powder and Kroger brand steak seasoning (the kind like Montreal steak seasoning). Then rubbed all of that seasoning in and pressed it into the meat.

Baked at 375 for 30 minutes. Turned the oven off and left it in the oven for another 10-15 minutes while I made the salad.

Tender and juicy!

For the Kroger brand tenderloin I had, the numbers for a 4 oz. serving (not
counting the olive oil and seasoning I added) were approximately:

100 Calories
Total Fat 2g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 50mg
Sodium 390mg
Total Carbohydrate 1g
Dietary Fiber 0g
Sugars 0g
Protein 22g

Garlic & Herb Baked Chicken

2008-01-10T09:07:00.001-05:00

We need lots of good (and easy) heart healthy chicken recipes, if you have any! This is what I made last night. I experimented with cooking it in foil and it came out pretty good.

1 envelope McCormick Grill Mates® Garlic, Herb & Wine Marinade
1/4 cup water
1/4 cup olive oil (actually I used a little less than this)
4 boneless skinless chicken breasts.

Mix marinade with water then add olive oil and stir well. In glass bowl or plastic bag, coat chicken with marinade and refrigerate for 15 minutes or so. [The marinade mix calls for some vinegar also but I didn't have any.]

Line baking pan with a couple of layers of aluminum foil. Place chicken on foil. Top with another layer of foil and seal edges. Bake for 30-40 minutes at 350 degrees.

I served this with Uncle Ben's whole grain brown & wild rice mix that you cook in the bag in the microwave for 90 seconds and steamed green beans.

Vegetable Beef Soup 2

2007-11-18T17:22:00.000-05:00

1 pound of stew meat
1/2 package Mrs. Grass Hearty Beef Vegetable soup mix
4 cups water
1 large can crushed tomatoes
1/3 can of water (using tomato can)
1/2 can tomato paste
8 petite red potatoes, peeled and diced
1/2 onion, diced
1 can DelMonte "Fresh Cut" sliced carrots
1 can DelMonte "Fresh Cut" cut green beans
Garlic
Chili Powder
2 bay leaves

Brown meat in a little oil, add water and soup mix, stir well, add remaining ingredients, stir.

Bring to a boil then lower heat, cover and cook on low for 3-4 hours

Chicken Quesadillas

2007-06-08T11:07:00.001-04:00

(first time I ever made them - noting what I did although I don't have exact ingredients)

1 package Tyson pre-cooked diced roasted chicken
1 package Taco bell fajita seasoning (or some kind of taco seasoning)
2 large tortillas
Pam spray
1-2 cups shredded Mexican cheese blend*

Preheat oven to 350

Prepare chicken according to package directions, except for that amount of chicken I only used half of the dry mix. Stir and warm on the stove.

Spray tortillas and place sprayed side down on baking sheet. Put half of chicken on each tortilla (on one side). I also spooned a little of the liquid over the chicken after putting it on the tortilla.

Sprinkle with cheese.

Bake @ 350 for about 15 minutes until cheese is melted and bubbly.

Cut into slices with a pizza cutter and serve with salsa and sour cream.

-----
*I actually didn't have any so I used some cheddar and a mozzarella/provolone mix

Pigs in a Blanket

2007-03-22T16:30:00.001-04:00

Hungry Jack flaky biscuits

Hot dogs

shredded Mexican cheese blend

Garlic powder

PAM olive oil cooking spray

Preheat oven to 350.

Spray baking sheet with olive oil Pam.

Press biscuit flat into a rectangle as long as a hot dog and about 3 times as wide. Sprinkle very lightly with garlic powder and sprinkle about a tablespoon of cheese over the biscuit. Lay hot dog down at one edge and roll up. Repeat for each hot dog.

Bake at 350 for approx. 12 minutes.

Quick Taco Pie

2007-03-15T08:34:00.000-04:00

New recipe I tried last night. The only thing I didn't like about it was the crescent roll crust. I didn't like the sweet flavor it gave it. Next time, I think I will try just using a tortilla or two for the crust. Or maybe a premade pizza crust.

1 package taco seasoning mix
1 to 1.5 pounds ground chuck (I can never find 1 pound pkgs anymore)
1/2 cup water
1/3 cup sliced black olives (optional - didn't include; Husband doesn't like them)
1 (8 ounce) package refrigerated crescent rolls (see note above)
2 cups crushed Fritos corn chips
1 cup sour cream
2 cups shredded Mexican cheese blend (I used monterey jack & cheddar mix)

In a large fry pan, brown the ground chuck. Drain. Stir in seasoning mix, water, and olives. Simmer for 5 minutes.

Separate crescent dough into 8 triangles. Place triangles in an ungreased 10-inch pie pan (I used the Pampered Chef 9x9 square baker), pressing to form a crust. Sprinkle 1 cup corn chips over the bottom of crust. Spoon meat mixture over corn chips. Spread sour cream over meat mixture. Cover with cheese. Sprinkle remaining corn chips over the top.

Bake at 375 degrees F (190 degrees C) for 20 to 25 minutes, or until crust is golden brown.

Based on this recipe from allrecipes.com, with minor changes.

Festive Rice Crispie Squares w/M&M's

2006-12-22T17:40:00.000-05:00

Rice Crispie Treats (Marshmallow Treats)

1 stick butter
13 oz. jar Marshmallow Cream
8 cups rice crispies
1 1/2 cups holiday M&M's (optional)*

Melt butter in large saucepan over low heat. Add Marshmallow Cream and cook over low heat about 5 minutes, stirring constantly. Remove from heat.

Add crispy rice cereal and M&M's. Stir until well coated.

Using buttered spatula or waxed paper, press mixture evenly into buttered 13 x 9 x 2-inch pan (this makes thick treats - for thinner ones, either half the recipe or split it up between 2 pans).

Cut into squares when cool.

*I used red & green Christmas M&M's for a festive treat! They make different colors at Halloween and Easter too. Maybe other holidays as well, I'm not sure

Pumpkin Bread in a Jar

2006-11-26T11:36:00.000-05:00

1 3/4 cups flour
1 1/2 cups sugar
1 tsp. soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. nutmeg
1/2 cup oil
1 cup pumpkin
1 egg, beaten
1/3 cup water
1/2 cup chopped walnuts

Grease four wide mouth pint jars. Preheat oven to 350.

Sift dry ingredients together. Make a well in the center. Add remaining ingredients and mix well.

Fill jars halfway with batter. Do NOT put lids on them. Keep the rims clean, wiping off any batter that gets on the rims.

Bake at 350 degrees F for 30-35 minutes.

Meanwhile, sterilize lids and rings in boiling water.

As soon as bread is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as bread cools. Place jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed.

The recipe I got the jar idea from said you can keep them sealed in the refrigerator for up to a week.

When you serve them, just open the jar and the bread will slide right out. It stays VERY moist and is really really good this way. Much better than loaves!

(recipe from a friend; jar idea from AllRecipes.com)

Grilled Ribeye Steak

2006-11-26T10:57:00.000-05:00

Marinate steak in Kraft Free Zesty Italian salad dressing in refrigerator overnight or for several hours.

About a half hour before cooking, while the grill is heating up, remove steak from refrigerator and season to taste with Montreal Steak Seasoning.

Tell your husband to grill it to medium rare (or use a thermometer fork and cook it to your liking).

Easy Fruit Salad

2006-11-26T10:36:00.000-05:00

2 large cans fruit cocktail
1 regular can (15 oz?) very cherry fruit cocktail
1 can (15 oz?) mandarin oranges
1 jar maraschino cherries
1 small can pineapple chunks, drained
1 small can peach slices, drained
1 cup (or to taste) English walnuts, chopped
1/2 box french vanilla pudding mix (not prepared)

Combine fruit and nuts. I included the juice from most but not all of the canned fruit. Add dry pudding mix (I used about half of a regular-sized box) and mix well. Refrigerate. Best after it sits overnight.

You can use pretty much any kind of fruit you like. I used what I bought at the store then added some more fruit I found in my pantry. You can also make it with fresh fruit. I call this "easy" because I even purchased the nuts already chopped, so all I had to do was combine the ingredients.

Linda's Peanut Butter Balls

2005-12-19T07:03:00.000-05:00

1 lb. (3 1/3 cups) confectioners' sugar
1/2 c. peanut butter
2 Tbsp. water
3/4 stick butter
1 tsp. vanilla

Melting chocolate
OR
1 pkg. chocolate chips, 1 tsp. wax and 2 Tbsp. butter

Combine all ingredients in first section and blend thoroughly. Shape into balls.

Combine remaining ingredients and melt in double boiler. (If using melting chocolate, melt in microwave about 1 minute, then stir until melted).

Dip balls into chocolate then place on wax paper on a cookie sheet. Pop it in the fridge just until it's set. Store in sealed container.

Baker's makes melting chocolate that comes in microwave safe bowls you just pop in the microwave. It works GREAT.

French Bread Rolls to Die For

2005-11-06T12:08:00.000-05:00

INGREDIENTS:

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups bread flour

DIRECTIONS:

1. In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

2. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

3. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

4. Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

http://bread.allrecipes.com/AZ/FrnchBrdRllstDiFr.asp

Easy Strawberry Cheescake

2005-09-03T19:51:00.000-04:00

1 pre-made graham cracker crust
2 1/2 8-oz packages cream cheese, softened
1 cup sugar
1/4 tsp. vanilla
3 large eggs
8 oz. strawberries, hulled and sliced
6 oz. strawberry glaze

Set cream cheese and eggs out at least 1 1/2 hours before making cheesecake

Bake crust 8-10 minutes @ 350°F. Reduce heat to 300°F. Let crust cool.

Beat cream cheese in large mixing bowl. Gradually add sugar, beating until fluffy. Add vanilla. Beat in eggs one at a time. Pour into shell.

Bake 1 hour @ 300°F or until center is firm. Cool to room temperature.

Mix strawberries with glaze and spoon onto cheesecake. Chill at least 3 hours.

NOTE: The strawberries and glaze I have found come in larger containers - I use 16 oz. strawberries and 13 oz. glaze and keep the excess to use on ice cream and adding extra strawberries when serving the cheesecake.

Pizza

2005-09-03T19:50:00.000-04:00

1 packet active dry yeast
1/4 tsp. granulated sugar
3/4 cup warm water - 110 degrees
1 3/4 cups all-purpose flour
1/2 tsp. salt
Garlic powder
Pizza sauce
2 cups shredded cheese (I like the Kraft mozzarella/provolone mix)
Your favorite pizza toppings

Dissolve yeast and sugar in water; allow to rest for 8 minutes. In a separate bowl, combine flour and salt. Pour yeast mixture over flour mixture and mix well with a heavy spoon. Turn dough onto a floured surface and knead for 2 minutes. Coat hands with olive oil and pat dough into ball Working from the edges to the center, press dough into a 12" circle.

Place dough on a lightly greased pizza pan and stretch dough to edges, leaving a thicker crust around the edges (I use a Pampered Chef bar pan).

Spread sauce over crust and top with garlic powder, cheese and desired toppings.

Bake in a 500 degree oven for 8-12 minutes (mine usually takes about 15) or until edges are golden brown.

Original Crust Recipe: Robbie's Recipe Collection Thin Crust Pizza Dough (I made minor changes)

Breakfast Casserole

2005-09-03T19:44:00.001-04:00

6-8 slices bread
1 lb. sausage, cooked and drained
2 c. shredded sharp Cheddar cheese
6 large eggs, beaten
2 cups half & half
1 tsp. salt
1 tsp. dry mustard

Spray 9x13 pan with Pam. Butter bread and remove crusts. Line bottom of pan with bread and discard crusts. Crumble cooked sausage over the bread then cover with cheese. Combine eggs, half & half, salt & mustard then pour over cheese. Let sit overnight. Bake 40-50 minutes at 350 degrees.

Great to serve at brunches. I always associate it with Christmas morning, when you can just get up and stick it in the oven while you open presents.

Strawberry Angel Food Dessert

2005-09-03T19:44:00.000-04:00

2 8-oz. pkgs cream cheese, softened
1 cup sugar
1 10-oz. angelfood cake
8 oz. Cool Whip (thawed)
2 lb. fresh strawberries, hulled and sliced
13 oz. strawberry glaze

Mix cream cheese and sugar then fold in whipped topping.

Crumble cake into 9x13 inch dish. Spread cream cheese mixture over the cake.

In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer.

Chill.

NOTE: Can also fix in a glass bowl - layering half of each mixture twice

Jamie's Chex Mix

2005-09-03T19:43:00.004-04:00

2 sticks melted butter
2 Tbsp. Worcestershire Sauce
1 tsp. seasoned salt
1 tsp. garlic powder
4 drops hot sauce (optional)

13 oz. box of Cheez-Its
10 oz. pretzel sticks
3 cups Rice Chex
3 cups Corn Chex
2 cups Bugles
11.5 oz. can of mixed nuts

In saucepan, melt butter. While butter is melting, measure out into large roasting pan cheez-its, pretzels, cereal, bugles and nuts.

To melted butter, add Worcestershire sauce, seasoned salt, garlic powder and hot sauce. Stir until everything is dissolved. Drizzle some over cereal mixture and stir. Repeat until all of the butter mixture is used. Stir well with spoon or hands.

Bake 1 hour at 250, stirring every 15 minutes.

Spread on absorbent paper to cool (I put a layer of wax paper down on the table and cover it with paper towels, then pour the chex mix out on it). Store in airtight container.

Spaghetti Sauce

2005-09-03T19:40:00.000-04:00

1/2 large onion, finely chopped
2 Tbsp. Pampered Chef Italian Seasoning
2 tsp. olive oil
28 oz. can crushed tomatoes
28 oz. can tomato sauce
14 oz. can diced tomatoes
12 oz. can tomato paste
28 oz. water (using large can) -- maybe more

Not measured:
Garlic powder
Seasoned salt
Oregano
Pampered Chef Southwest Seasoning (just a few shakes)

Heat olive oil in large skillet. Add onions and italian seasoning and cook until onions are tender. Add remaining ingredients, stir well, add meatballs and simmer for several hours.

I've only made this once, and I made the following notes for next time: Cut down recipe by cutting out tomato sauce, and use less tomato paste. Add green peppers with the onions.

Thick pizza crust

2005-09-03T19:39:00.000-04:00

(this makes enough for 2 pizzas - stick the unused portion in the freezer)

Prep Time: 30 Minutes
Cook Time: 20 Minutes
Ready in: 1 Hour 50 Minutes

1 package active dry yeast
1/2 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil
1 1/2 cups warm water (110 degrees F/45 degrees C)
4 cups all-purpose flour

In a large bowl, dissolve the yeast and sugar in the water, and let sit for 10 minutes.

Stir salt and oil into yeast solution. Mix in 3 cups of flour.

Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky.

Place dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out.

Roll crust out and place in pan. Preheat oven to 425 degrees F.

If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.

Sprinkle crust with garlic powder. Add pizza sauce, Parmesan cheese, mozzarella cheese and toppings.

Bake pizza in preheated oven, until the cheese and crust are golden brown, 20-25 minutes.

Based on Jay's Signature Pizza Crust, modified only slightly by me.

Kathi's Peach Cobbler

2005-09-03T19:38:00.000-04:00

5 Tablespoons butter
1 cup self-rising flour
1 cup granulated sugar
3/4 cup milk
1 large can cling peaches in HEAVY syrup

Melt butter in 2 qt., deep casserole dish. In separate bowl, mix flour, sugar and milk. When butter is completely melted, pour flour/sugar/milk mixture into center of butter. Pour can of peaches into center of flour/sugar/milk mixture.

Bake 1 hour at 375 degrees F.

Italian Bread ("pane italiano")

2005-09-03T19:36:00.000-04:00

1 package active dry yeast
1/3 cup warm water
3 1/2 to 4 cups all purpose flour
2 tsp. salt
1 1/4 cups water
1 Tbsp. coarse cornmeal*

Dissolve yeast in 1/3 cup warm water (105 to 115 degrees). Mix well and let stand 5 minutes.

Mix flour and salt together. In large bowl, combine dissolved yeast and 1 1/4 cups water. Slowly add flour mixture, stirring well after each addition, to form a stiff dough.

Turn out on floured board and knead 10-15 minutes, adding flour as necessary, until smooth and elastic (I used my mixer with dough hooks for about the same amount of time, and added flour until it wasn't too sticky).

Place in greased bowl and rotate to coat surface of dough. Cover and let rise in warm place 1-2 hours or until double in bulk. Punch down.

Preheat oven to 400.

Lightly flour a smooth surface. Toss dough with flour until no longer sticky. Divide into 2 parts.

Roll each part with a rolling pin to a 12x8" rectangle. Roll up jelly-roll fashion, beginning with a 12" side, to form a long loaf. Pinch edges to seal. Taper ends of loaf by rolling between the palms of the hands.

Sprinkle a large baking sheet with cornmeal*. Place loaves on baking sheet and cover with a towel. Let rise in a warm place until double in bulk (1-2 hours).

With a razor blade (I used a sharp knife) make 3 diagonal slits in the surface of the loaf. With a spray bottle, mist loaves with water.

Bake for 15 minutes at 400. Reduce heat to 350, mist loaves with water again, and bake an additional 15 minutes. Cool on rack.

(*I did not have any cornmeal. I just baked it on a Pampered Chef stoneware bar pan and it was great)

---------
This bread was soooo good! Very good flavor and texture. I think this may be my favorite bread recipe that I've made.

Supreme Soft Tacos

2005-09-03T19:34:00.000-04:00

3 flour tortillas (taco size)
1 pkg. Louis Rich Grilled Chicken Strips
Pampered Chef Southwest Seasoning
Sour Cream
Sargento 4-Cheese Mexican Blend
Chunky salsa
Lettuce

Warm tortillas (I wrapped mine in foil and baked them at 350 for 10 minutes or so or you can do them in the microwave - see package).

Preheat medium skillet on medium high. Place chicken strips in skillet. Sprinkle with Pampered Chef seasoning. Stir and cook until heated through.

To make each taco, spread a little sour cream in the middle of the tortilla. Add 1/3 of the chicken. Then top with cheese, a little salsa, and a little lettuce. You will have experiment with how much of each to suit your own taste.

Olive Garden Sangria

2005-09-03T19:23:00.000-04:00

1.5 Liters Soleo Red Table Wine
10 oz Grenadine
16 oz cranberry juice cocktail
12 oz sweet vermouth
10 oz sugar water (5 oz sugar diluted)
Strawberries
oranges
crushed ice

This makes a gallon. Mix all ingredients except for ice. Pour sangria in glass and then add ice. Make sure there is fruit in every glass.

(I've never actually made this but I love their Sangria and I'm going to try it one of these days)

Sangria Punch

2005-09-03T19:21:00.000-04:00

2 bottles of Arbor Mist Sangria flavored wine
1/2 bag frozen strawberries, thawed
1/2 bag frozen raspberries, thawed
1/2 jar maraschino cherries
1/2 orange, sliced
1/2 can 7-Up
1/3 cup sugar

Place fruit in pitcher. Pour wine over fruit. Add sugar. Let sit overnight.

You can use any kind of fruit you want. I don't always use frozen, sometimes all fresh, depending on what the store has.

Cherry Delight

2005-09-03T19:18:00.000-04:00

CRUST:
1 1/2 cups graham cracker crumbs
3 Tbsp. sugar
1/2 Tbsp. melted butter

FILLING:
28-oz. pkg cream cheese, softened
2 cups Cool Whip
1 2/3 cups confectioners' sugar

TOPPING:
1 large can cherry pie filling

Preheat oven to 350 degreees.

Combine graham cracker crumbs, sugar and melted butter. Pat into 9x13 pan. Bake 8 minutes.

Whip cream cheese until creamy. Add Cool Whip and cream well. Add confectioners' sugar gradually. Spread on crust. Spread pie filling on top.

Refrigerate overnight, or at least 8 hours.

NOTE: You can substitute two pre-made graham cracker pie crusts for the crust. If I want a smaller amount, I use one pie crust and halve the filling recipe and use a regular sized can of cherry pie filling for the topping.

Mountain Mama Mudslide

2005-09-03T19:16:00.000-04:00

1 cup flour
1/2 cup butter
1/2 cup pecans, chopped
1 8-oz. package cream cheese, softened
1 cup confectioners' sugar
1 large tub cool whip
1 small pkg instant chocolate pudding
1 small pkg instant vanilla pudding
1 tsp. vanilla
2 1/2 cups milk
Chopped pecans for topping
Chocolate chips

Mix flour, butter and pecans. Spread in 9x13 pan. Bake 20 minutes at 350. Cool.

Mix cream cheese, confectioners' sugar, and 1 cup cool whip. Spread on crust.

Mix puddings. Add milk and vanilla. Mix until smooth. Spread over cheese layer.

Top with cool whip. Garnish with pecans and chocolate chips. Refrigerate overnight.

Baked Ziti

2005-09-03T19:15:00.000-04:00

8 oz. penne pasta
1/2 pound ground beef
1/2 onion, chopped
26 oz. jar spaghetti sauce
4 oz. sour cream
3 oz. mozzarella cheese slices
3 oz. provolone cheese slices
Parmesan cheese
Fresh basil (I used Pampered chef Italian Seasoning)

Brown ground beef with onion; drain. Add spaghetti sauce to ground beef and let it simmer while you get everything else ready. Boil pasta for 10 minutes; drain.

Lightly grease 2 qt. casserole dish. Layer half of pasta; half of cheese; half of sauce; and half of sour cream. Repeat. Top with Parmesan cheese and seasoning.

Bake at 350 for 30 minutes

Serves 4 (you can also double the recipe and bake it in a 9x13 pan)

Ranch chicken

2005-09-03T19:13:00.000-04:00

2 Chicken breasts (boneless, skinless)
Soft butter
Ranch dressing
Garlic & herb flavored bread crumbs

- Preheat oven to 350
- Spray baking dish with Pam
- Pound chicken until 1/4 inch thick
- Spread some butter on one side and roll up (butter inside)
- Coat with ranch dressing
- Coat with bread crumbs
- Bake at 350 for approximately 45 minutes

Easy chocolate fudge

2005-09-03T19:10:00.000-04:00

3 cups milk chocolate chips (can use semi-sweet, I prefer milk chocolate)
1 14-oz. can sweetened condensed milk
1/4 cup butter, softened
1 cup chopped walnuts

Place all ingredients except nuts in a large bowl. Microwave at 50% 3-5 minutes until chocolate is melted, stirring once or twice during cooking. Stir in nuts. Pour into buttered 8x8 pan. Refrigerate until set.

Broccoli Casserole

2005-09-03T19:09:00.001-04:00

1 can Healthy Request Cream of Chicken soup
1 cup Minute rice
1/2 stick butter or margarine
1/4 medium onion, finely chopped (or 2 Tbsp. dried minced onion)
1/2 cup skim milk
1/4 cup water
5 slices Deli Deluxe 2% American Cheese
1 10-oz. box chopped broccoli, cooked

In casserole dish, mix all ingredients except broccoli. Add cooked broccoli while hot. Bake 40-45 minutes at 375 degrees. Stir after 15 minutes.

Double recipe for a 13x9 pan.

Hashbrown Casserole

2005-09-03T19:08:00.001-04:00

32-oz. package frozen diced hashbrowns, completely thawed
1/2 cup butter or margarine, melted
1/2 cup onion, minced
1 can cream of chicken soup
2 cups sour cream
2 dashes Tabasco
2 cups shredded Sharp Cheddar cheese
Hormel bacon pieces (optional)

Preheat oven to 350F.

Combine hash browns, butter, onion, soup, sour cream, Tabasco and cheese. Stir well. Spoon into greased 9x13 pan or large casserole. Top with bacon pieces if desired. Bake 1 hour.

CROCKPOT: This is great in the crockpot! Spray crockpot with cooking spray, mix everything together and dump it in. Cook on high 3-4 hours.

Mom's Vegetable Beef Soup

2005-09-03T19:08:00.000-04:00

1 Can Wyler's Beef Vegetable Soup Starter
2 lbs. bite size stew or soup meat
1/2 head med-size cabbage, sliced [optional]
6 small potatoes, peeled and diced
1 onion, diced
2 large cans Veg-All
1 large can crushed tomatoes
1 can tomato juice (or 1 small can tomato paste)
2 bay leaves
Chili powder to taste
Garlic powder to taste
Salt and pepper (or seasoned salt) to taste

In large pot, brown meat in a little oil. Add 7 cups water and soup starter stuff (dried veggies and broth packet). Add remaining ingredients. Bring to a boil. Reduce heat and simmer at least a couple of hours.

This makes a LOT of soup. It filled my dutch oven all the way up. I have only made it once and next time I'm going to experiment with the amounts and try to make less.

Cheesy Ranch Chicken

2005-09-03T19:07:00.000-04:00

2 tsp olive oil
4 boneless skinless chicken breasts
1 cup Ranch dressing
1 cup mozzarella cheese (shredded)
1 cup cheddar cheese (shredded)

Preheat oven to 350 degrees.

Coat bottom of baking dish with olive oil. Coat chicken breasts with ranch and place in pan close together. Top with remaining ranch. Bake for 20 minutes.

Sprinkle cheese over top. Bake for another 15 minutes, until cheese is nicely browned.

Chili

2005-09-03T19:05:00.000-04:00

1 small green pepper, chopped
1/2 medium yellow onion, chopped
1 lb. ground turkey
1 large can crushed tomatoes
1 small can petite diced tomatoes
3/4 small can of water (using the small can the tomatoes were in)
1 tsp. seasoned salt
1 tsp. cayenne pepper (or to taste)
1 bay leaf
3 Tbsp. chili powder (or to taste)
1/4 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
1 can Bush's chili hot beans (or pinto beans or kidney beans)

In large pot (dutch oven), brown pepper, onion and ground turkey until cooked through. Drain if desired (I don't). Add tomatoes, water, seasoned salt, cayenne pepper, bay leaf, and chili powder. Simmer for 30 minutes (or several hours in a crockpot if you prefer), stirring occasionally.

Add garlic, salt, pepper and beans and simmer at least 20 minutes or until heated through.

Serve with cheddar cheese and Fritos.

Taco Stuffed Pasta Shells

2005-09-03T18:32:00.000-04:00

18 jumbo pasta shells, cooked & tossed with butter
1 1/4 lb. ground chuck
8-oz. cream cheese
1 tsp. salt
1 tsp. cayenne pepper
16-oz. taco sauce
4 oz. shredded Cheddar cheese
4 oz. shredded Monterey Jack cheese
1 cup sour cream
Green onions

Cook beef in large skillet over medium heat; drain. Reduce heat; add cream cheese, salt and cayenne pepper. Simmer 5 minutes. Stir. Fill shells with meat mixture and arrange in buttered 9x13 pan. Pour taco sauce over each shell. Cover with foil and bake for 15 minutes at 350. Uncover, top with cheeses, and bake uncovered 15 more minutes. Top with green onions and sour cream.

Crockpot Roast Beef

2005-09-03T18:31:00.002-04:00

---Crockpot Roast Beef---

1 beef chuck roast
1 envelope Adolph's Marinade in Minutes tenderizing meat marinade
1 family size can cream of mushroom soup
1 Tbsp. corn starch
1 Tbsp. cold water

Place roast in crockpot and pierce deeply with fork on each side. Mix marinade according to package directions and pour over roast. Turn to coat. Spread soup over roast.

Cook on low all day or overnight (8-10 hours), until roast is so tender it's falling apart. I like to turn it occasionally if I'm home to keep the top from drying out (yeah I know you aren't supposed to open the lid on a crockpot - but I *always* do).

Gravy: Remove roast from crockpot. Spoon liquid from crockpot into sauce pan. Mix corn starch and water, then add to sauce pan and mix well. Bring to boil and then boil one minute, stirring constantly. Serve with roast beef and mashed potatoes. [or just pour the liquid in the crockpot straight over the beef and potatoes - it tastes just as good!]

For variety, make a Hot Roast Beef Sandwich: Place roast beef between two slices of fresh white bread. Cut sandwich in half diagonally and spread apart on plate. Place a spoonful of mashed potatoes between the two halves and cover everything with gravy.

The key to the best roast is finding good meat. Look in a local butcher shop or meat market instead of the grocery store. In Charleston, try Johnny's Meat Market at the Capitol Market. In the Elkins area, you can't beat Campbell's Market in Beverly.

Italian Meatballs

2005-09-03T18:31:00.000-04:00

1 lb. ground chuck
2-3 slices stale bread, crumbled
1 egg, beaten
1/4 cup Parmesan cheese
1 Tbsp. water
2 tsp. Accent
2 tsp. garlic powder
2 tsp. Seasoned meat tenderizer (or Seasoned Salt )
1 tsp. oregano
1/4 cup minced onion

IMPORTANT NOTE: I don't measure the seasonings, so you may need to experiment with the amounts.

Mix all ingredients well and form into walnut-sized balls. Place on ungreased baking sheet. Bake at 350 for 15-20 minutes. In dutch oven or crockpot, add meatballs to your fav pasta sauce. Simmer at least 1/2 hour or several hours in the crockpot. Serve over hot buttered pasta.

Impossible Cheeseburger Pie

2005-09-03T18:30:00.001-04:00

1 pound ground beef
1 cup chopped onion
1/2 tsp. seasoned salt
1 1/2 cups shredded Cheddar cheese
1/2 cup Bisquick
1 cup milk
2 eggs

Preheat oven to 400 degrees.

Brown beef and onion together. Drain. Stir in seasoned salt. Spread in 9" pie pan or square casserole dish. Sprinkle cheese on top. Mix remaining ingredients with a fork until well blended and pour batter over top. Bake 25 minutes

(from the Bisquick box, modified slightly).

ALSO TRY: cook the turkey with taco seasoning, as directed on the packet.

Salsa Chicken

2005-09-03T18:29:00.000-04:00

4 boneless, skinless chicken breasts
1 jar Pace picante sauce
1-2 cups of shredded Sharp Cheddar cheese

Preheat oven to 375F.

Place chicken breasts in baking pan. Cover with salsa. Cover baking pan with aluminum foil and bake for 30 minutes. Remove foil, sprinkle cheese over the top and bake another 30 minutes.

Cheddar Delight Chicken

2005-09-03T18:28:00.002-04:00

4 boneless, skinless chicken breasts
1 can cream of mushroom soup
1 1/2 cups Kraft 2% shredded Cheddar cheese
Seasoned Salt

Preheat oven to 350. Place chicken in lightly greased baking or casserole dish and lightly season with seasoned salt. Spread soup over chicken. Sprinkle cheese on top. Bake 30-45 minutes.

For variety, change the cheese to Kraft's cheddar/mozzarella mix.

Also good fixed in the crockpot - cook on low 6-8 hours.

(Recipe modified slightly from recipe from Victorian Guest House in Towanda PA.)

NOTE: Sprinkle a little meat tenderizer over the chicken before topping with soup for more tender chicken. When I did this, I skipped the other seasoning.

Baked Parmesan Chicken

2005-09-03T18:26:00.000-04:00

4 boneless, skinless chicken breasts
2 slices provolone cheese
1/2 stick butter
Tabasco sauce
1 cup Italian style bread crumbs
1/4 cup Parmesan cheese

Preheat oven to 400F.

Place chicken between two sheets of wax paper and flatten to about 1/4 inch thickness using a meat mallet or rolling pin. On each chicken breast place a small pat of butter and 1/2 slice provolone. Roll up and secure with toothpicks.

Mix bread crumbs and parmesan. Melt butter in saucepan. Stir in a dash of tabasco. Dip chicken in butter mixture and then in bread crumbs, coating well. Arrange on baking sheet.

Bake 30-40 minutes at 400.

Chicken & Stuffing Casserole

2005-09-03T18:25:00.001-04:00

4 Boneless chicken breasts
4 Slices Provolone cheese
1 Can Cream of Chicken soup
1/3 Can water (using soup can)
1 Box Chicken-Flavored Stove Top Stuffing, prepared

Preheat oven to 375. Place chicken in lightly greased baking or casserole dish. Cover each piece with a slice of cheese. Mix soup with water in a separate container, then pour evenly over chicken and cheese. Spoon prepared stuffing evenly over top.

Bake for 30 minutes hour at 375.

(Cut chicken into strips or large pieces if desired. Leftover chicken or turkey can also be used - reduce baking time to 25-30 minutes)

Baked BBQ Chicken

2005-09-03T18:24:00.000-04:00

1 package chicken breasts
1 package chicken thighs
1 large Reynolds cooking bag
2 Tbsp. flour
Seasoned Salt
1/2 bottle BBQ sauce

Preheat oven to 350.

Open cooking bag and place in 9x13 pan. Add flour. Hold bag closed and shake to coat bag.

Pour BBQ sauce into bag, hold bag closed, and squeeze to mix flour in with the sauce.

Season chicken lightly with seasoned salt and add to bag. Hold bag closed and turn to coat chicken with sauce. Arrange chicken into even layer.

Bake 1 hour. Remove from oven. If breasts and/or thighs have skin, remove to broiler pan and place under broiler 5 minutes (or less) to crisp skin (watch carefully so you don't burn it!).

BBQ Baby Back Ribs

2005-09-03T18:21:00.000-04:00

Baby back ribs
Vinegar
Water
Accent (optional)
Seasoned meat tenderizer (and/or Seasoned Salt)
Garlic Powder
BBQ sauce

Cut rack of ribs into smaller portions (2-3 ribs each). Place in large dutch oven or pot. Pour vinegar over ribs, enough so it fills the pot up to about 1/4 to 1/3 of the way full. Make sure all the ribs are coated with vinegar. Add enough water to cover ribs. Boil for 45 minutes.

Line baking pan with enough aluminum foil to completely cover bottom of pan with enough left over to fold back over the ribs and seal.

Place ribs on foil. Season to taste. Coat with BBQ sauce. Do this on both sides. Seal and bake at 300 for 1 hour or until ribs are very tender and falling apart.

GRILL: If you want to finish them on the grill, cut back the oven cooking to 30-45 minutes - take them out before they start falling aprt. Put them on the grill for a few minutes to get that smoky flavor.

Crockpot BBQ Ribs

2005-09-03T18:19:00.001-04:00

3-5 pounds country style pork ribs
Vinegar
Water
Accent (optional)
Seasoned meat tenderizer (and/or Seasoned Salt)
Garlic Powder
Stubb's BBQ sauce

Place ribs in large dutch oven or pot. Pour vinegar over ribs, enough so it fills the pot up to about 1/4 to 1/3 of the way full. Make sure all the ribs are coated with vinegar. Add enough water to cover ribs. Boil for 45 minutes.

Transfer ribs to crockpot. After placing each layer in crockpot, season with seasonings to taste and coat with BBQ sauce. Cook on low about 6 hours.

Mom's Baked Steak

2005-09-03T18:19:00.000-04:00

4 patties of minute steak or chopped steak
Salt, pepper, and any other seasonings you want
Flour
Butter
Family size (26-oz) can of cream of mushroom soup

Preheat oven to 350.

Lightly grease a baking dish and spread about 1/3 to 1/2 of the soup on the bottom of the dish (enough to just cover the bottom of the dish - otherwise the patties will stick).

Season patties to taste, dredge in flour and brown in melted butter.

Place meat in baking dish on top of soup. Top with remaining soup, spreading it out on each of the patties.

Cover and bake for 2 hours.

Remove from oven and stir gravy well. Serve with mashed potatoes.

Alternative Cooking Method: This is also great made in the crockpot!

Garlic Cheese Biscuits

2005-09-03T17:56:00.000-04:00

2 cups Bisquick
2/3 cup Milk
1/2 cup Shredded Cheddar Cheese
2-3 Tbsp. butter, melted
1/8 tsp. garlic powder

Preheat oven to 450.
Mix Bisquick, milk and cheese until soft dough forms.
Drop by spoonfuls onto ungreased cookie sheet to make 9 biscuits.
Bake 8-10 minutes until golden brown.
Stir together butter and garlic and brush generously over warm biscuits.

(tastes like Red Lobster's biscuits - recipe from Bisquick).

Jan's Challah Bread

2005-09-03T17:51:00.000-04:00

7 to 7 1/2 cups all purpose flour
2 pkg. dry yeast
2 cups water
1/4 cup sugar
1/4 cup butter or margarine
2 tsp. salt
3 eggs
1 egg yolk
1 Tbsp. water
Poppy seeds (optional)

In large bowl, combine 3 cups flour and yeast.

In saucepan, heat 2 cups water, sugar, butter and salt until just warm, stirring constantly until butter almost melts. Add to dry mixture.

Add 3 eggs. Beat at low for 30 seconds, scraping sides constantly. Beat 3 minutes at high. Stir in enough of the remaining flour by hand to make a soft dough.

Turn onto lightly floured surface and knead 8 minutes or until smooth and elastic. Place in lightly greased bowl, turning once to grease surface. Cover and let rise in warm place about 45 minutes or until doubled.

Punch down and divide into 3 portions. Divide each portion into 3 pieces. Cover and let dough rest 10 minutes. Roll each piece into 16" rope. Using 3 ropes for each loaf, braid and secure ends.

Place on greased baking sheets. Cover and let rise 35 minutes or until almost doubled. Brush with mixture of egg yolk and 1 Tbsp. water. Sprinkle with poppy seeds if desired.

Bake 25-30 minutes at 375.

Basic White Bread

2005-09-03T17:50:00.000-04:00

1/4 cup very warm water
1 pkg. dry yeast
2 cups milk, scalded
1/4 cup butter or margarine
2 Tbsp. sugar
2 tsp. salt
6 cups flour

Sprinkle yeast into water. Let stand, then stir.

Pour milk over butter, sugar and salt in large mixing bowl. Cool to lukewarm and add yeast and 3 cups flour. Beat well.

Add remaining flour and mix well.

Turn onto floured pastry board and knead until smooth. Put in greased mixing bowl. Turn once, cover and let rise 1 1/2 hours. Punch down and let rise 30 minutes.

Divide dough in half. Roll each piece into 12x15" oblong. Starting at narrow edge, roll up. Seal edges and folder over 1". Place in greased loaf pans and let rise 45 minutes.

Bake 35 minutes at 400 degrees.

Mom's Fruit Salad

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2 large cans fruit salad
1 small jar cherries
1 small pkg. English Walnuts
1 banana, sliced
1/4 pkg. mini marshmallows
1 small can mandarin orange slices (Jamie's addition)

Combine all. Let sit overnight. Serve cold.

Sausage Balls

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1 pound hot sausage
3 cups shredded Mild Cheddar cheese
3 cups Bisquick
1/2 cup Milk

Preheat oven to 350. Combine all ingredients thoroughly in large mixing bowl. Shape into small (1") balls and place on ungreased cookie sheet. Bake 20 minutes, turning halfway.

Hot Italian Hors d'Oevres

2005-09-03T17:46:00.000-04:00

1 pound ground beef
1 pound hot sausage
1 tsp. garlic powder
1 Tbsp. Worcestershire sauce
1 pound Velveeta cheese, cut into chunks
Party rye bread

Brown beef and sausage together. Drain. Stir in garlic and Worcestershire sauce. Add cheese. Heat on low heat, stirring, until cheese is melted. Spread on party rye bread and freeze. When ready to serve, heat in oven.