Bean and Cheese Enchiladas

2 cans refried beans
8-10 tortillas
16 oz (or more) shredded cheese

Spread tortillas with beans and sprinkle with cheese to liking.
Roll up tortillas and place in a greased 9x13 pan.

Sauce:
Place in saucepan-
3/4 C + 1 TBSP Flour
3 tsp onion (minced)
2 tsp salt
1/2 tsp baking powder
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp paprika
2 tsp chili powder
1 tsp cumin
1/2 tsp oregano
2- 8 oz cans of tomato sauce
3 cups water

Cook on medium high heat until well mixed and bring to a slight boil- remove from heat.
Pour over rolled tortillas.
Place in 375 degree oven until cooked through- approx 45 minutes.
OR freeze.

(I often double this recipe- eat one and freeze one.)

Chicken Enchilada Soup

1 can Nacho Cheese Soup
1 can Cream of Chicken Soup
2 2/3 cups milk
1 can enchilada sauce (you can use red or green- depending on your preference)
1 can green chilis (omit if you use green sauce- already chilis in that!)
4 chicken breasts cooked and shredded (I like to season with garlic salt and pepper; then brown)

Mix all ingredients in a large pot.* Bring contents to a boil and let simmer. Remove from heat.

Garnish with sour cream and crushed tortilla chips.

*If freezing- mix in pot and DON'T boil. Put contents in gallon-sized freezer bag. Thaw and then boil, simmer and serve.

Beef Fried Rice and Egg Rolls

Chinese Egg Rolls

1 lb sausage or ground pork
1 small head of cabbage, shredded
½ small onion, diced fine
1 carrot, shredded
1 pkg. egg roll wraps
Soy sauce

Brown sausage. Add onion, shredded cabbage and shredded carrot. Flavor to taste with soy sauce, salt and pepper. Add 1 T meat mixture to wrap; fold according to directions on back of package. Deep fry until golden brown.

Beef Fried Rice

1 tablespoon plus 1 teaspoon olive oil, divided
3 eggs, lightly beaten
3 boneless beef petite sirloin steaks (5 ounces each), cut into thin strips
2-1/2 cups coleslaw mix
1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1/2 cup chopped onion
4 cups cold cooked instant rice
3 tablespoons butter, cubed
3 tablespoons soy sauce
1/8 teaspoon pepper

In a large skillet or wok, heat 1 tablespoon oil until hot. Add eggs; cook and stir over medium heat until completely set. Remove and keep warm.
In the same pan, stir-fry the beef, coleslaw, asparagus and onion in remaining oil for 4-6 minutes or until vegetables are crisp-tender.
Add rice and butter; cook and stir over medium heat for 1-2 minutes or until heated through. Add eggs; stir in soy sauce and pepper.

Sunday Morning Rolls

Sunday Morning Rolls

1 Cup Brown Sugar
1 Teaspoon Cinnamon
1 Cup Butter
About 18 Rhodes frozen bread rolls

The night before, put sugar, butter and cinnamon in a saucepan and bring to a boil. Cook for 4 minutes. Place frozen rolls in a Bundt pan, pour sugar mixture over the rolls. Leave on kitchen counter overnight. In the morning, bake in pre-heated oven, 350 degrees, for 20-25 minutes.

Warm Winter Lemon Cake

Warm Winter Lemon Cake

1 pkg. yellow cake mix
2 cups cold milk
1 ¼ cups water
2 pkg. (4 oz) Lemon flavored instant pudding mix
1/3 C. granulated sugar
2 T. powdered sugar

Prepare cake batter as directed on the package. Pour into greased 13x9 pan and set aside. Pour milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 minutes or until well blended. Pour over batter. Place baking dish on baking sheet to catch any sauce that might bubble over the side of the dish as dessert bakes. Bake 55 minutes to 1 hour at 350 or until wooden toothpick comes out clean. Cool 20 minutes. (sauce will thicken slightly as it cools) Sprinkle with powdered sugar. Spoon into serving dishes to serve warm. Store leftovers in the fridge.

Drinks Galore...

Kind of a random post since it is getting cold and these all remind me of summer. But hey, if you are having a gloomy winter day, these may just be the cure :)

Hawaiian Lemonade

1 can (6 oz.) frozen lemonade
1 can (46 oz.) apricot nectar
1 can (46 oz) pineapple juice
2 ½ cups water
1 qt. Ginger Ale or Lemon-lime soda

Mix lemonade, apricot nectar, pineapple juice and water in a large punch bowl. Add soda and ice.

Summer Punch

3 pkgs Strawberry Kool-aid
1 pkg Raspberry Kool-aid
4 C sugar
1 lg can Pineapple juice
12 oz lemonade
12 oz orange juice
2 qts water
7-up to taste

Freeze overnight. Thaw 1 hour before serving. Add 7-up

Frozen Fruit Slush

3/4 C Lemon Juice from concentrate ( buy it by the frozen juice's)
4 C warm water
4 C sugar
4 C cold water
Mix to dissolve sugar then add cold water
Freeze

An hour in a half before serving get from the freezer and brake it to make a slush.
Add...
2 C crushed pineapple
6 C frozen Raspberries
2 C Frozen Blueberries

Pineapple Sunrise Smooties

1 can (14 ounces) unsweetened pineapple tidbits
1 small ripe banana, sliced
3/4 cup fresh or frozen raspberries
2 tablespoons sugar
2 ice cubes

Drain pineapple, reserving juice and 1 cup pineapple (refrigerate remaining pineapple for another use). In a blender, combine the pineapple juice, pineapple, banana, raspberries, sugar and ice; cover and process until smooth. Stir if necessary. Pour into chilled glasses; serve immediately

Pumpkin Cake

4 eggs
1 2/3 cup sugar
1 cup oil
Beat until fluffy then add:
16 oz pumpkin
Mix then add:
2 cups flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
Mix all together. Grease 2 cookie sheets (I only use one cookie sheet, it doesn't run over. It was a little to thin for me when I put it in the 2 cookie sheets.)
Bake at 350 for 25-30 min.

Frosting
8 oz cream cheese
1 1/2 cups butter
Cream Together then add:
1 tsp vanilla
4 cups powdered sugar (1 cup at a time)

Creamed Corn

Perfect for Thanksgiving, and so easy and delicious!

20 frozen corn (sweet corn if possible)

1/4 cube butter

1 8 oz cream cheese

2 tbsp sugar

6 tbsp water

Dump everything together in a crockpot and heat on low heat for 4 hours.  

fast and easy stir fry

Not really a recipe so much as something we do that's fun fast and a little different every time

Roman noodles (1-2 packs depending on how many people you are feeding)
Chicken (canned works as well and is faster) or beef
Pineapple
Mandarin oranges
Teriyaki or sweet and sour sauce.
Green peppers

Cook the roman noodles and then drain water. (You can add the flavoring packet to the drained noodles for a little extra flavor if you like) If you are using frozen chicken or beef then cook in skillet until done. If you are using canned meat then add the canned meat to a skillet. Add a little teriyaki sauce or sweet and sour sauce. Add pineapple, mandarin oranges, green peppers and the cooked noodles. Let it sauté until it's all warm and then eat it. Fast easy and you can add whatever you want to it if you like onions or water chestnuts then add them. We add a little soy sauce sometimes for a different taste.

It's fun because it's fast easy and roman noodles work just as good as any of the Asian noodles you buy at the store and they cost a lot less.

Lettuce Wraps

Whenever I make lettuce wraps I always get rave reviews. Enjoy!

1 lb. ground chicken or turkey
1 small can water chestnuts (drained and finely chopped)
3 green onions (finely chopped)
2 c. chicken broth
2 cloves of garlic (finely chopped) or garlic powder (if you must)
soy sauce (to taste)
approx. 1 tbsp. fresh or ground ginger
approx. 2 tsp. red pepper flakes
4 tbsp. brown sugar
1 packet of ramen noodles, broken up into little pieces (doesn't matter what flavor, toss out the flavor packet) or rice noodles are much better but harder to find.
one head of iceberg or butter lettuce (separated as carefully as possible into leaves)

Cook the ground meat in a frying pan over medium heat, while it is cooking, break it up as small as possible with a spatula. Once the chicken is cooked, turn the heat down to medium and add the water chestnuts, green onions, garlic and chicken broth. Bring to a boil. Add soy sauce, ginger, red pepper flakes, brown sugar, and to make sure it is as yummy as you want it, serve it family style in a big bowl with the lettuce leaves on the side. To eat, scoop some of the mixture into a lettuce leaf, wrap it up and enjoy.

We often eat lettuce wraps with the Pad Thai, found in a box in the ethnic food aisle. Another yummy side dish that is good with lettuce wraps is Asian-Style 3 Bean Salad, from Ellie Krieger. When string beans are not in season I often leave them out.

Asian-Style 3 Bean Salad

1 lb. string beans, trimmed and cut into 1-inch pieces
1 (10-ounce) bag frozen shelled edamame beans (green soy beans)
3 tbsp. canola oil
3 tbsp. rice wine vinegar
1/4 c. 100% apricot preserves
1 tbsp. sugar
1 tsp. freshly grated ginger
1 (15-ounce) can black beans, drained and rinsed
2 scallions, sliced
salt

Put the string beans and frozen edamame into a steamer basked and stem for 4 minutes. Transfer the beans to a large bowl and put them into the refrigerator to cool for 15 minutes longer.

In a small bowl whisk together the oil, vinegar, apricot preserves, sugar and ginger. Add the black beans and scallions to the other beans, drizzle with dressing, and toss to coat. Season with salt, to taste.

Dijon-Crusted Chicken Breasts

This recipe was really easy to make. I would probabaly change it a little next time. I would probably use a differnet italian seasoning or use less of it. I used Dijon mustard, but you could probably use any mustard. I used a cooking spray to cook it in instead of the oil and margarine. I thought that worked well and has less calories in it.

1/3 cup dry bread crumbs
1 TBSP grated Parmesan cheese
1 tsp Italian seasoning
1/2 tsp dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
2 TBSP Dijon mustard
1 tsp olive oil
1 tsp reduced-fat margarine

1. Place the the first six ingredients in a shallow bowl. Brush chicken with mustard; roll in crumb mixture.

2. Ina large skillet, spray with olive oil spray or vegetable spray, cook chicken over medium heat for 5-6 minutes on each sie or until juices run clear.

Maple Bars

2 cups warm water

1/4 cup sugar

1/4 Tbsp salt

1/4 cup oil

1/3 cup powdered milk

1 Tblsp yeast

2 eggs

4 cups flour

Mix well until blended.  Add 3/4 - 1 1/2 cups more flour.  Mix for 5-10 more minutes.  Let dough rest for 10 minutes.  Roll out, cut into bars (i use a pizza cutter to cut), poke each bar with a fork 3 times.  Let raise 10 minutes.  Cook poked side down first in oil 375 deg.  Frost with maple flavored frosting.  Makes about 40-50 2" x 3" bars.

Maple Frosting

1/2 cup butter (no substitutions)

2 cups powdered sugar (I usually end up using more than this)

2 tsp maple flavoring

2 tbsp hot water

In a small saucepan, heat butter over low heat until golden brown.  Remove from the heat; blend in the powdered sugar, maple flavoring and enough water to achieve desired consistency.

Breakfast Crepes with Berries

Breakfast Crepes with Berries

1-1/2 cups fresh raspberries
1-1/2 cups fresh blackberries or strawberries
1 cup (8 ounces) sour cream
1/2 cup confectioners' sugar
1 carton (6 ounces) orange creme yogurt
1 tablespoon lime juice
1-1/2 teaspoons grated lime peel
1/2 teaspoon vanilla extract
1/8 teaspoon salt
8 prepared crepes (9 inches)

Directions:
In a large bowl, combine the raspberries and blackberries; set aside. In a small bowl, combine sour cream and confectioners' sugar until smooth. Stir in the yogurt, lime juice, lime peel, vanilla and salt.
Spread 2 tablespoons sour cream mixture over each crepe; top with about 1/3 cup berries. Roll up; drizzle with remaining sour cream mixture. Serve immediately.

Artichoke/Spinach Dip

1 C. grated mozzerella cheese

1 C. grated parmesan cheese

2/3 C. sour cream

1/2 C. mayonnaise

1-2 tsp minced garlic

1 14 oz can quartered artichoke hearts in water

1 tbls lemon juice

1/2 pkg frozen spinach (drain as much of the water out as possible, you will have to somewhat defrost it)

Combine all ingredients and place in 9 x 13 baking dish-you can add chopped tomatoes on top at this point if you would like.  Bake at 350 deg for 20-30 minutes.  

You have got to give this a try, it sounded a little adventurous for me with the artichoke hearts, but it is SO tasty!

Chocolate Chip Pumpkin Cookies

I'm back! I'm sorry I haven't been contributing lately but hopefully this recipe will make up for it. :)

1 16 oz can pumpkin
1 box of spice cake mix
1/2 bag of chocolate chips

Mix pumpkin and spice cake mix together. Add chocolate chips. Spoon onto greased cookie sheet and bake for 10-12 minutes at 350 degrees.

It's really that easy, I promise! They are SO good too. The best part is you can have four cookies for only one point (in Weight Watchers terms)! It's a good thing because I have a hard time resisting these. I hope you enjoy!

Some Yummy Sides!

Bacon Yummies

Bacon
Barbecue sauce
1 Can of whole water chestnuts

Wrap water chestnut with bacon and hold in place with a toothpick. Place on baking sheet and pour barbecue sauce over top. Bake in the over at 400 for about 30 minutes or until the bacon is done.
*This one sounded really weird to me when I saw it, but it is really good!, I don't like water chestnuts in most anything, but I love these!


Three Cheese Garlic Bread

1 loaf unsliced Italian bread
1/2 C. butter
1/2 C. shredded mozzarella cheese
1/2 C. shredded cheddar cheese
1 T grated Parmesan cheese
1/4 t. garlic powder
1/8 t. Worcestershire sauce

Cut bread in half width wise; cut one portion in half lengthwise. Save remain bread of another use. In small mixing bowl, combine the remaining ingredients. Spread evenly over cut sides of bread. Place on baking sheet and bake at 400 for 10 to 12 minutes or until cheese is melted. Slice and serve warm.

Apple Crisp

Oh, this was yummy with some ice cream on the side :)

Apple Crisp

10 cups all-purpose apples,
peeled, cored and sliced
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 cup water
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted

Preheat oven to 350 degrees F (175 degree C). Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture. Bake at 350 degrees F (175 degrees C) for about 45 minutes.

Harris Ranch Sticky Bran Muffins

These are sorta a process, but so yummy! Normally I half the recipe because there's only two of us!

1 1/4 C sugar
2 C raisins
3 1/2 C bran ( I like wheat better than oat)
1/2 C honey
1/2 t. salt
1/2 C oil
2 eggs
2 C buttermilk
1 1/4 C pastry flour (you can substitute regular flour)
Walnuts optional

Honey Smear:
3/4 C brown sugar
1/2 C butter softened
1/2 C honey

Honey smear: In bowl cream brown sugar with butter and honey until smooth. SPRAY muffin tins with non-stick cooking spray or you'll be in trouble! Coat bottom and sides of muffin tins with smear.

Muffins: In bowl combine sugar, raisins, bran, honey, soda, oil, eggs and buttermilk. Blend well. Stir in pastry flour, incorporate until smooth. Pour into pans prepared with honey smear. Bake at 350 degrees 20-25 min.

My mom puts them into muffin cups, I just put them in as the recipe goes and then we eat them upside down! Enjoy!

Fall Warm Apple Cake with Sauce

*really yummy but really bad for you*

Fall warm apple cake with sauce:

2 c. sugar
½ c. butter – softened
2 eggs
4 c. grated apples
2 c. flour
2 t. soda
½ t. nutmeg
2 t. cinnamon
1 t. salt

Cream together sugar and butter. Add eggs and apples. In a separate bowl mix together dry ingredients. Once mixed, add them to the wet ingredients. Cook at 350 for 45 minutes.

Sauce: ( I would half this, it was just to much)
1 c. butter
2 c. sugar
1 ½ t. vanilla

Add all in saucepan and cook till warm and mixed.

Cut the cake and pour sauce over each individual piece. Top with a big spoonful of whipping cream!

Easy Drop Danish

Great for breakfast:

2 cups bisquick

1/4 cup softened margarine

Mix until crumbly then add:

2 Tblsp sugar

2/3 cup milk

Stir until dough froms a ball, about 15 strokes.  Drop by spoonfuls onto lightly greased cookie sheet.  Make a well in the middle of each biscuit, fill with 1 tsp jam (you can use grape jelly, raspberry/strawberry jam, or even applesauce).  Bake 10-15 minutes at 450 deg, until the bottom starts to turn golden brown.  Drizzle glaze over the top while they are still warm.

Glaze:

2/3 cup powdered sugar

1Tblsp warm water

1/4 tsp vanilla

Twist on "Tomato Soup & Grilled Cheese"

In a somewhat pathetic attempt to duplicate Zuppa's Tomato Basil soup, I did the following...

Boil 1/2 - 2/3 c. Riso Macaroni (this might be too much, I like a lot)

While this is boiling...

Mix & heat together
1 can tomato soup
1 can milk

Then thicken by adding 1 TBS cornstarch mixed with 1/4 c. milk (or less). Heat until just boiling, then simmer & let thicken. Add basil & pepper to your liking. Add macaroni (as much or as little as you want). Add parmesan cheese if you like...it turned out really yummy, but if anyone has anything closer to Zuppas, post it!

Use Sour Dough bread for the grilled cheese, yum.

Brown Sugar Muffins

These are one of my favorite muffins, I make them probably at least every other week...

1/2 c. butter (melted or softened)
1 c. brown sugar (packed)
1 egg
1 tsp vanilla
1 c. milk
2 c. flour
1 tsp baking soda
1/2 tsp salt

Stir together in order, just until mixed. (Over mixing makes them spongy) Bake at 375 in greased muffin tins for 20-25 min. Makes 12 muffins.

*adding dried fruit (like cranberries) or nuts is always yummy
*I half the recipe when it's just for me & cole - for the 1 egg, I stir it, and then pour what looks like half into the bowl :)

Chicken Broccoli Cheese Soup

Chicken Cheese Broccoli Soup
5 pieces of chicken
3 stalks Celery, Sliced thin
3 carrots, sliced thin
1 onion, chopped
1 tsp. salt
1/4 tsp. pepper
4-6 chicken bouillon
8 C. water

1 cube butter
1/2 C flour

1 qt half and half
2 packages of frozen broccoli
2 C cheddar cheese, grated

Put Chicken, celery, carrots, onions, bouillon, salt, pepper and water in a pan. Cover and cook until done. Remove chicken, cut into bit-size pieces and set aside.

In another large pot, melt butter and add flour, stir to coat. Add 4 cups of hot chicken broth and vegetables, cook until thick. Add rest of broth, half & half, and broccoli. When Broccoli is done, add cheese. Season to taste and adjust thickening if needed. Add chicken and heat.

Coconut French Toast

6 Eggs
1/2 cup milk
Cap full of vanilla extract
1/4 tsp Cinnamon
1/4 tsp nutmeg
Sweetened Coconut
Texas Toast

Mix eggs, milk, and vanilla. Sprinkle cinnamon and nutmeg on the top of egg mixture.
Dip Bread into the egg mixture, then roll in sweetened coconut. Place onto greased cookie sheet. (spray cookie sheet, dont use crisco or oil)

Bake at 400 degrees for 10 minutes, flip over and bake on other side.

Serve on plate, slice bananas on top and drizzle with syrup.
Optional: sprinkle chopped pecans on the top of syrup.



Buttermilk Syrup:

1 stick of butter (not margarine)
3/4 cup sugar
1/2 cup Buttermilk
1/2tsp baking soda
1 tsp vanilla

Melt butter in pan, add sugar. cook over medium hear until boiling. add buttermilk in with whisk SLOWLY, cook for a few minutes, when bubbly turn off heat. add vanilla and last add baking soda.

ENJOY!

Fresh Peach Pie

Fresh Peach Pie

2 C. heaping with sliced, peeled peaches
½ C. sugar
½ fresh lemon
2 T. butter
Dash of salt
2 T. cornstarch
¼ t. almond extract

Combine sugar and juice of ½ fresh lemon and pour over peaches. Let stand for one hour. Drain off juice and put in a one cup measuring cup. Fill cup to top with water. Dump liquid in a sauce pan. Add butter, salt, cornstarch, and almond extract. Cook until thick and clear. Cool and fold in peaches. Put in a cooked pie crust. Top with whipped cream.

Chicken Rice Burritos

Chicken Rice Burritos

1/3 C. onion, sliced
1 clove garlic, minced
2 Tbsp. Butter
7 cups cooked chicken
1 Tbsp. Chili powder
2 ½ C. chicken broth, divided
1 jar (16 oz.) picante sauce, divided
1 cup long grain rice, uncooked
½ C ripe olives
3 C. shredded cheddar cheese, divided
12 (10 inches each) flour tortillas, warmed
Additional picante sauce and cheddar cheese

In a skillet, sauté onions and garlic in butter until tender. Stir in chicken, chili powder, ¼ cup broth and ¾ cup of picante sauce. Heat through: set aside. In a medium saucepan, bring rice and remaining broth to a boil. Reduce heat; cover and simmer 20 minutes. Stir in remaining picante sauce; cover and simmer 5-10 minutes or until rice is tender. Stir into chicken mixture. Add olives and 2 cups cheese. Spoon 1 cup filling, off center, on each tortilla. Fold sides and ends over filling, then roll up. Arrange in two ungreased 13x9x2-inch pans. Sprinkle with remaining cheese. Cover and bake at 375F for 10-15 minutes or until heated through. Garnish with picante sauce and cheese. Yield 6 servings.

Dutch Oven Chicken

The title says "dutch oven", but I hardly ever use one.  I just make this in a 9 x 13 pan.  This is one of my favorite fall back recipes.  I usually have all the ingredients on hand so when I don't know what to cook, this is an easy option!  Plus it's yummy!

Boneless skinless chicken breasts (I usually do 6-8)

dip chicken in egg/milk wash: 1 egg and 1/4 cup milk

then dip in bread crumbs: 1/2 plain crumbs and 1/2 italian seasoned 

Brown the chicken in butter in skillet until slightly crispy.  While you are browning the chicken make a white sauce: 1/2 cup butter, 1/2 cup flour, and 1 qt milk.  Melt the butter in a skillet, then mix in the flour until smooth.  Slowly mix in milk with a whisk until it is the consistency that you want.  Then add 1 chicken boullion cube and 1 can cream of chicken/mushroom soup.  

Cover browned chicken with gravy and slowly cook in dutch oven.  Or may be cooked in oven for 2 hours at 325 deg.  

EASY PARMESAN GARLIC CHICKEN

INGREDIENTS
½ C. parmesan cheese
1 envelope Italian Salad Dressing mix
½ tsp. garlic powder
6 pieces of chicken

Preheat oven to 400 F. Mix cheese, salad dressing mix and garlic powder. Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish. Bake 20 to 25 minutes or until chicken is cooked through

Yummy Berry Smoothie

2 cups cranberry juice
4 cups frozen strawberries
2 cups frozen raspberries
2 (6 oz) containers of blackberry yogurt

Blend together and enjoy.

Pink Lemonade Ice Cream Treat

1 quart vanilla ice cream

6 oz frozen pink lemonade concentrate (more or less depending on how strong you want the lemonade flavor to be)

1 box vanilla wafers

1 cube of butter

Crush the vanilla wafers, melt the cube of butter and mix with the crushed cookies.  Press into the bottom of a 9 x 13 pan.  You can save a 1/2 cup or so of the crumbs to sprinkle over the top if you would like.  Then set out the ice cream and lemonade until they soften.  When they are just soft enough to stir, mix them together and then spread the mixture over the cookie crust.  No baking necessary.  Put it in the freezer long enough to refreeze.  

This is the perfect summer treat!  I hadn't had it for a couple of years, but made it today and it reminded me how much I enjoy it.  

Breadsticks

In a small bowl mix 1 ½ cups warm water (just before the water out of the tap gets too hot to touch)
1 tbsp quick rise yeast
2 tbsp sugar
mix together wait until foamy

in a large bowl
put 3 ½ cups flour
¼ tsp salt
add yeast mixture and stir. Batter will look lumpy and crumbly and feel sticky
sprinkle flour on counter and pour out the dough. Knead for 3 to 5 min until soft and flour as needed if dough is sticky. Knead into a ball put bowl on top of dough for 10 min
melt ½ cup margarine or butter- pour into an 11x17 cookie sheet.
Flour counter roll out dough into a large square or rectangle cut into strips with pizza cutter or knife
Dip in the butter both sides - push to the sides - until pan is full
Sprinkle w/garlic salt, Parmesan cheese and Italian seasoning

Let rise 10-15 min
Cook at 350 for 12-20 min

For dessert sticks; sprinkle with brown sugar and cinnamon- bake then drizzle with icing when they come out of the oven

WHITE BEAN TURKEY CHILI

1-1/2 pounds lean ground turkey
2 medium onions, chopped
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1 can (28 ounces) tomato sauce
3 cups beef broth
1 can (8 ounces) tomato sauce
1 tablespoon chili powder
1 tablespoon baking cocoa
2 bay leaves
1 teaspoon salt
1/4 teaspoon ground cinnamon
3 cans (15 ounces each) white kidney or cannelloni beans, rinsed and drained

In a dutch oven or soup kettle, cook the turkey and onions over medium heat until meat is no longer pink; drain. Add oregano and cumin; cook and stir 1 minute longer. Stir in the tomatoes, broth, tomato sauce, chili powder, cocoa, bay leaves, salt and cinnamon. Bring to boil. Reduce heat; cover and simmer for 45 minutes. Add beans; heat through. Discard bay leaves before serving.

Yield:12 servings

(I personally like to cook the turkey and onions on the stove and then throw everything into the crock pot and let it cook for a couple of hours. )

SOFT PRETZELS

Orange Chicken

Orange Chicken

4 chicken breast halves
1 beaten egg
1 Tbsp water
1/4 cup cornstarch
2 Tbsp butter
1/2 cup brown sugar
1/4 cup soy sauce
1/2 cup orange juice
1/4 cup vinegar
1 Tbsp cornstarch mixed in 2 Tbsp water

Cut chicken into bite sized pieces. Dip chicken pieces in egg wash made of beaten egg and water, then coat with cornstarch. Heat butter in frying pan and brown chicken in butter until golden brown. Place in baking dish. Combine remaining ingredients except cornstarch mix in a sauce pan and bring to a boil. Add cornstarch slurry as needed to make a thin sauce. Pour over chicken pieces and bake (at 350), covered, for 20 minutes, then remove cover and bake another 15 minutes. Serve with ham fried rice or regular rice.
Yield: 4 serving

Yummy Chicken Pot Pie

Ingredients:
2 tbsp Kraft zesty Italian dressing
1 lb. boneless skinless chicken breasts cut into bite size pieces
2 cups frozen mixed veggies
1 can condensed cream of chicken soup
1/4 pound Velveeta pasteurized cheese
1 sheet frozen puff pastry (thawed)
1 egg, lightly beaten

Preheat oven to 400, heat dressing in large skillet. Add chicken, cook and stir 5 min or until cooked through. Stir in veggies, soup and Velveeta. Spoon into greased 9 inch square baking dish.

Unfold pastry sheet, place over chicken mixture. Fold under edges of pastry, press onto top of baking dish to seal. brush pastry with egg. Cut slits in top crust to let steam.

Place dish on baking sheet. Bake for 30 min or until deep golden brown. Let stand 5 minutes.

I am actually not a fan of chicken pot pie but Mike likes it so I tried this recipe and we both loved it, and even Ellie ate it.

Banana Crumb Muffins

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 bananas, mashed

3/4 cup white sugar

1 egg, lightly beaten

1/3 cup butter, melted (or you can use vegetable oil-same thing, less mess!)

1/3 cup packed brown sugar

2 tablespoons all-purpose flour

1/8 teaspoon ground cinnamon

1 tablespoon butter

Directions:

Preheat oven to 375 degrees.  Lightly grease 10 muffin cups, or line with muffin papers.  In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, and salt.  In another bowl, beat together bananas, sugar, egg, and melted butter.  Stir the banana mixture into the flour mixture just until moistened.  Spoon batter into prepared muffin cups.  In a small bowl, mix together brown sugar, 2 tablespoons flour, and cinnamon.  Cut in 1 tablespoon butter until mixture resembles coarse cornmeal.  Sprinkle topping over muffins.  Bake in preheated oven for 18 to 20 minutes, until toothpick inserted into center of a muffin comes out clean.

These were quick and easy to make and seriously delicious!  My husband told me that they are quite possibly the best muffins he has every had.  They almost border on being a dessert, & that's my kind of breakfast!

TORTILLA CASSEROLE

INGREDIENTS
1 lb. Hamburger
1 chopped onion
1 tsp. salt
3 tsp. chili powder
½ tsp. pepper
2 small cans tomato sauce
12 flour tortillas
8 oz. cream cheese
2 C. cheddar cheese

Brown hamburger and onion and add spices. Mix tomato sauce with ¼ cup of water. Add to hamburger. Spread 8 oz. cream cheese on tortilla’s and roll. Put in 9x13-inch pan. Cover with meat sauce. Sprinkle with cheese and cover with foil. Bake for 25 minutes at 375 F. or until cheese is melted.

Easy Veggie Lasagna

This is a quick and easy twist on lasagna.

4 packets Knorr Sun-Dried Tomato Pesto sauce mix, prepared according to package directions*
1 box no-boil lasagna noodles
1 bunch broccoli, chopped into small bite-size pieces
1 box frozen chopped spinach, defrosted and squeezed dry (so no more water comes out)
1 container cottage cheese
1 bag shredded mozzarella cheese

Take a 9 x 13 pan and grease with oil or spray with cooking spray. Ladle some prepared sauce into the bottom of the pan. Then layer with noodles, cottage cheese, broccoli pieces, and spinach. Repeat until everything is used up. Top last layer with the mozzarella cheese. Cover with foil and bake at 375 for 20-25 minutes. Then remove foil and broil until cheese is brown and bubbly. Serve with salad and garlic bread.

*Note: If you cannot find the Sun-Dried Tomato Pesto mix, good substitutes are the Parma Rosa or Red Pepper Pesto mixes. I used one packet of Pesto mix and then marinara sauce, which was really good.

CHOCOLATE CHIP PUMPKIN BREAD

** I keep checking but nobody is posting, come on :) Nothing good lately! ** Hope all is well :)

CHOCOLATE CHIP PUMPKIN BREAD

INGREDIENTS
3 C WHITE SUGAR
1 (15 OZ.) CAN PUMPKIN PUREE
1 c VEGATABLE OIL
2/3 C WATER
4 EGGS
3 ½ c ALL-PURPOSE FLOUR
1 t. GROUND NUTMEG
2 t. GROUND CINNAMON
1 t. BAKING SODA
1 t. SALT
2 C SEMISWEET CHOCOLATE CHIPS
½ C CHOPPED WALNUTS (OPTIONAL)

Preheat oven to 350. Grease and flour loaf pans. In large bowl, combine sugar, pumpkin puree, oil, water and eggs. Beat until smooth. In another bowl mix together dry ingredients (flour, cinnamon, nutmeg, baking soda and salt). Add dry ingredients to the wet ingredients and mix. Fold in chocolate chips and nuts. Bake for 50-55 minutes or until an inserted toothpick comes out clean. Cool on wire racks before removing from pans.

Beef Enchiladas

Beef Enchiladas


**This is for two meals, I freeze one and cook one** (you can half it)

2 ½ pound hamburger
Chopped onion
2 cans of enchilada sauce (15 ounces each)
1 can cream of mushroom soup
1 can tomato soup (condensed and undiluted)
20 flour tortillas
2 ½ cups cheese (10 ounces)

In a large skillet cook hamburger and onion until meat is browned. Combine enchilada sauces, and soups, pour about a cup each into two ungreased 13x9 pans. Then dump meat into the remaining sauce. Spoon ¼ cup of mixture onto each tortilla and top with cheese. Roll and place in pans. Cover with the rest of the sauce and top with cheese. Bake at 350 for 20 to 30 minutes (until cheese is melted) (15 minutes covered with tin foil and 10 uncovered so the cheese doesn’t get hard)

Luciously Lemon

I love lemon and this is the best if you love lemon too.

1 yellow cake mix ( I used a lemon cake because that is what I like).
2 boxes (4 oz) lemon instant pudding
2 cups cold milk
1 1/4 cups water
1/3 cup granulated sugar
2 Tbsp. powdered sugar.

Preheat oven to 35o degrees. Mix cake according to package directions. Pour into greased cake pan. Mix milk, water and granulated sugar with pudding mixes. Pour all over cake mix (don't mix together). If you want put a cookie sheet under the pan to catch anything that boils over, but mine didn't so it's your choice. Bake for 55 minutes to 1 hour, or until a toothpick comes out clean in the cake layer. Let cool for 20 minutes and sprinkle with powdered sugar. Serve warm or stick it in the fridge and serve cool, either way is great.

Tortilla Pizzas

This recipe is fun and really easy. Kids will love it. I love it because you can make it how you want (so every child will like theirs). I also love it because it is easy to make for one or two people.

tortilla
pizza sauce
mozzarella cheese
toppings (I like canadian bacon, mushrooms or pineapples, but choose the ones you like.)

Take one tortilla cover it with some pizza sauce. Put some grated cheese on top of the pizza sauce. Then cover with whatever toppings you would like on your pizza. Bake it in the oven for about 10 minutes at 350 degrees. Then enjoy. Yummy! Yummy!

Chewy White Chocolate, Chocolate Cookies

1 3/4 cups flour

1 1/4 cups cocoa powder

1 cup white sugar

3/4 cup brown sugar

2 tsps. baking soda

1 cup butter

2 eggs

1 tsp. vanilla

1/4 tsp. salt

2 cups white chocolate chips

1. Preheat oven to 350 degrees and grease cookie sheet. 2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Add eggs one at a time, beating well with each addition. Add the salt and vanilla.3. In another bowl, combine the flour, cocoa and baking soda and gradually add to the creamed mixture. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.4. Bake for 8 to 10 minutes until fluffy but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

I loved these! They were really easy to make and even better to eat:) Also I didn't use as many chocolate chips.

Balsamic Pork Tenderloin

1 pork tenderloin (by chicken breasts and steaks in meat section at grocery store)
2-3 Tbs. balsamic vinegar
2-3 Tbs. olive oil
4-6 garlic cloves, cracked and separated from skin
1 Tablespoon McCormick's Montreal Steak seasoning(I used DeVerle's)
2 sprigs fresh rosemary, chopped (or 1 tsp. dried)
2 sprigs fresh thyme, chopped (or 1 tsp. dried)

Preheat oven to 500 F. Trim any fat or connective tissue from the tenderloin (there usually is very little, if any). Place tenderloin on a nonstick rimmed baking sheet or in a glass pan sprayed with a little cooking spray. Coat tenderloin in vinegar, rubbing it in. Drizzle with olive oil (just enough to coat). With a sharp knife, cut small slits in tenderloin and stuff garlic cloves into them. Combine steak seasoning with herbs and rub over meat. Roast in oven for 15-20 minutes, or until an instant thermometer reads 160 F(I cooked it until it was well done, so more like 40 minutes). Cover with foil and let sit for 5-10 minutes before slicing.

Chris and I loved this. It was really good!

Tropical Salsa

This is a recipe my Mom gave me a couple of years ago, it is super yummy.

1 can black beans
1 can whole corn
6 Roma tomatoes, seeded and diced
1 red or yellow pepper, diced
2 green onions finely chopped
1/4 c. fresh cilantro finely chopped
1 Italian seasoning packet
2 avocados, diced
lime juice

Rinse and drain black beans and corn. Mix beans, corn, tomatoes, pepper, onions, and cilantro in a glass bowl. Add Italian seasoning. Leave overnight if desired. Before serving, mix avocados with lime juice and a touch of salt. Serve with tortilla chips.

Apple Puff Pancake

* I promised Anne I would stick this one on here :) It's from lunch group this last Tuesday!

Apple Puff Pancake

6 eggs
1 1/2 c. milk
1 c. flour
3 tbsp. sugar
1 tsp. vanilla
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 lb. butter
2 apples, sliced
2-3 tbsp. brown sugar

Bake at 425 degrees.
In large bowl mix first 7 ingredients.

Melt butter in 12 inch fluted dish (quiche). Add apple slices; return to oven until it sizzles. Pour batter over slices and sprinkle with brown sugar.

Bake 20 minutes or until puffed and brown

Hawaiian Rolls

Hawaiian Rolls

Ingredients

1 1/4 cups pineapple juice
2 packages instant dry yeast
1/3 cup sugar
1/2 cup (1 stick) unsalted butter, at room temperature, cut into pieces
4 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon ground ginger
5 1/2 to 6 cups flour

** Some of these directions are for use with a stand mixer, I don't have one so I mixed it as best as I could and then kneaded the dough until it was smooth)

Directions

1. In a large bowl, with an electric mixer, beat together the sugar and butter. Beat in the yeast packages and the pineapple juice. Beat in 3 of the eggs, the vanilla, salt and ginger until well combined. Add 3 cups of the flour and beat until smooth. Stir in enough of the remaining flour (about 2 1/2 cups) to make the dough easy to handle.

2. Using the hook attachment on your stand mixer, knead the dough until smooth and elastic, about 3 minutes, using up to 1/2 cup more if necessary. Place the dough in a greased bowl and turn greased side up. Loosely cover with a kitchen towel and let rise in a warm, draft-free place until doubled in bulk, 1 1/2 to 2 hours. (Dough is ready if you poke it and the indentation remains.)

3. Punch down the dough and divide in half. Divide one half of the dough into nine equal pieces. Form each pice into a ball and pull the surface taut by tucking the dough in at the bottom of the ball. Place in a greased 9-inch round cake pan, tucked side down. Continue until the pan is filled. Repeat with the other dough half. Cover the rolls and let rise until doubled in bulk, about 1 hour.

4. Preheat the oven to 350 degrees. In a small bowl, lightly bat the remaining egg. Brush over the rolls and sprinkle with a couple of pinches of sugar. Bake 30 to 40 minutes, until golden brown.

BROCCOLI BEEF PASTA

BROCCOLI BEEF PASTA

INGREDIENTS
2 Tbsp. Soy sauce
2 Tbsp. Italian dressing
1 tsp. corn starch
1 t. minced garlic
¾ pd. Round steak cut into strips (I use the stew beef cause it’s cheaper)
6 C. water
5 cubes beef bouillon
4 oz. Linguine pasta
½ C. beef broth
1 pd. Broccoli
1 C. small mushrooms (optional)

Mix soy sauce, Italian dressing, cornstarch and garlic together. Marinate steak in mixture for 15 minutes. While marinating combine bouillon cubes in water in saucepan, bring to boil and add pasta. Cook 8 minutes and drain. Remove meat from marinade and place in skillet, cook beef stirring constantly for 2-3 minutes or until mostly browned. Stir in beef broth and mushrooms, reduce to med.-low heat, cover and simmer for 5 minutes. Remove lid, add broccoli and cook until broccoli is bright green and tender but still crisp. Add pasta and serve.

Bean and Rice Casserole

1/2 onion, chopped
1 green pepper, chopped
couple cloves of garlic, minced
salt to taste
dried basil to taste
5-6 cups brown rice, cooked
1 can diced tomatoes, drained
1 can black beans, rinsed and drained (or whatever is your fav)
grated cheddar cheese to garnish

Saute onion, green pepper, and garlic with salt and basil until veggies are crisp tender. Mix all ingredients in large bowl and spread in a casserole dish. Cover with grated cheese and bake at 350 degrees until warmed through and cheese melts. Suggestion:serve with a green salad.
This has become a favorite at our house; we usually make it once a week or so. It's tasty, way easy, and on the healthy side, too!

Chocolate Pudding Trifle

1 box chocolate cake mix (Or you could make a cake from scratch if you prefer)
2 pkgs of instant chocolate pudding
1 large tub of whipped cream
1 cup of crushed cookies (oreo's, wafers, vanilla cookies, whatever you like best:)

Prepare the cake and let cool 15 minutes, then cut into bite size pieces. Prepare pudding and put in the fridge for about fifteen minutes. Put a 1/3 of the cake in the bottom of a large bowl, layer a 1/3 of the pudding, and a 1/3 of the whipped cream. Sprinkle with cookies and repeat the process ending with sprinkled cookies on the top. Refrigerate for at least two hours or over night.

I just made this and it's delicious!!! It's not too rich either and really easy. It makes a lot so it's good for a big group. I had a stomach ache because I ate way too much and couldn't stop.:) Enjoy!!

Sour Cream Enchiladas

This is a recipe my grandma gave me last week when I visited her. She said it was a recipe that froze well.

1 pound hamburger
1 package taco seasoning
1/4 cup water
1 can cream of mushroom soup
1 cup sour cream
1 soup can milk
10 tortillas (flour)
2 + cups of cheese

Cook hamburger then add the taco seasoning and water. Set it aside. Mix the cream of mushroom soup, sour cream, and milk. Cover a 9 x 13 pan with some of the soup mixture. Fill tortillas with meat and cheese and put them in the pan. Then pour the remaing soup mixture over the top. Cook at 350 degrees for 25-30 minutes.

Mormon Enchilada's

These are really yummy! I got the recipe from my mother in-law Pam! The first time I read the recipe I thought it sounded weird but it taste great!

2 pounds hamburger
4 teaspoons chili powder
3 heaping tablespoons flour
2 16 oz cans pork and beans
1 qt tomato juice
1 can enchilada sauce
Flour tortillas
Cheese

Brown hamburger chili powder and flour in a skillet. While the hamburger is cooking add pork and beans, tomato juice and enchilada sauce in to a large pot. When the hamburger is done add to pot and simmer for 2 to 3 hours.

To serve, warm tortilla's in microwave for around 10 sec. Lay a tortilla flat on a plate add enchilada mixture and cheese then put another tortilla on top and your good to go!

(Me and my husband like to add a little ranch to ours it tastes yummy!)

Greek Isles Pasta Salad

I love this recipe and it reminds me on Papa Murphy's Mediterranean Chicken Pizza (limited time only though, usually in the summer if you've never had it).

3 cups farfalle (bow-tie pasta)
2 cups baby spinach leaves
1 cup Feta Cheese
1 cup cherry tomatoes, halved
3/4 cup drained canned chickpeas, rinsed ( I left them out because I don't like them)
1/2 cup Kraft Greek Vinaigrette Dressing

Cook pasta, drain, add remaining ingredients, mix lightly. Serve immediately of cover, refrigerate and serve later.

Taco Soup

2 cans tomato soup
2 cans vegetable soup
2 cans pinto beans
2 cans diced tomatoes
1 can corn
1 pkg. taco seasoning
1 lb. hamburger, browned with onion

Stir together over heat.
Serve with grated cheese, sour cream, and tortilla chips.

It doesn't get easier than this and it is ALWAYS a crowd-pleaser! Plus, it makes a ton so it's a great meal to make when you're taking dinner to someone, having company, or just want plenty of left-overs. (It may even taste better the next day.) Enjoy!

Apricot Salsa Chicken

1/2 cup flour
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
3-4 boneless, skinless chicken breasts
3 Tbsp vegetable oil
1 jar salsa(16 oz.)
1 jar apricot jam(12oz.)
1/2 cup apricot nectar
Hot cooked rice

In a bowl, combine first four ingredients. Add chicken; turn to coat. In a skillet, brown chicken in oil; drain. Stir in salsa, jam and nectar; bring to a boil. Reduce heat and simmer, uncovered for 15 minutes or until sauce thickens and meat juices run clear. Server over rice. Makes 6 servings.

This dish is sooo good. And I'm not even a big apricot fan. I usually serve a salad or vegetable with this. Along with some type of roll. Also it's so yummy to dip tortilla chips in the sauce. That's Chris's favorite part about the meal. Enjoy! (Umm, Carolyn most of my recipes are from you. So thanks!!)

Mint Ice Cream Dessert

Oh... This one is yummy! It reminds me of Asphalt Pie at Wingers.

Mint Ice Cream Dessert

1/2 pkg. of Oreo Cookies, crushed (save a few for the top)
1/3 cup of butter melted
Small can of evaporated milk or half a can of a 12 oz can (the recipe is for two pans of it and they are huge so I halved it)
1/2 cup sugar
1/4 cup of butter cubed
1 square (1 oz) of unsweetened baking chocolate
Mint chocolate chip ice cream (softened)
1 carton of whipped topping (thawed)(small tub)

In large bowl combine oreos and 1/3 cup of melted butter. Press into a 9x13 dish to make crust (I used the back of a bowl to press it down) Refrigerate for 30 minutes.

In small sauce pan, combine the milk, sugar, butter and chocolate. Cook and stir over medium heat until thickened and bubbly, about 12 minutes. Remove from heat, cool completely (or just use ready made fudge topping) :)

Spread ice cream over crust. Spoon cooled chocolate sauce over top. Freeze until firm. Spread with whipped topping. Remove from freezer 10 minutes before cutting.

I had a hard time cutting the piece and getting them out, so I sat the dish in an inch of warm water for a minute and that helped them come out easier. They used shaved chocolate but I opted for sprinkling oreo crumbs on the top instead it's easier :)

Minestrone Soup

I didn't take the picture, I found it on the site I found the recipe on :) Pictures don't have to be included, I was just having fun!

Hearty Minestrone

1/2 pound ground beef or prok
chopped celery
chopped onion
one clove of garlic
1 can minced tomatoes (15 ounce can)
1 can of kidney beans
1 cup tomato juice
1 can tomato sauce (small can I think it's 8 ounces)
1/2 can beef broth
chopped carrots
chopped zucchini
3 teaspoons italian seasoning
1/2 teaspoon sugar
1/8 teaspoon pepper

(too be added later)
1/2 cup water
1 cup uncooked pasta (macaroni or ziti)

Cook meat, celery, onion and garlic together until meat is no longer pink
Stir in tomatoes, beans, tomato juice, tomato sauce, italian seasoning, salt, sugar and pepper. Bring to a boil. Reduce heat, cover and simmer for 30-35 minutes or until carrots are tender.

Add water and pasta and cook for about 15 more minutes or until pasta is tender.

I loved this one, it was yummy. I did it with hamburger because I didn't have any pork so it might taste a little different with pork.