Red Hot Raspberry Jello

2 6oz. packages raspberry Jello
3.5 c. hot water
7-8 oz. Cinnamon Red Hot candies
3 c. applesauce

Put water and red hots in a pan on the stove and let them come to a boil. As soon as it boils, poor the hot water over the two packages of jello that you have placed in a bowl and stir until dissolved (about 3 minutes). Add the applesauce and stir. Pour into 9x13 pan and refrigerate until set. Cut into squares and serve topped with whipped cream.

Chicken and Artichoke Casserole

1/2 lb. fresh mushrooms, sliced
2 T butter
2 14 oz cans chicken broth
5 chicken breasts
1 14 oz can artichoke hearts, drained and roughly chopped
3/4 stick butter
1/3 c flour
1/2 tsp salt
1/4 tsp pepper
1 1/8 cup half and half
3/4 cup shredded Parmesan cheese
1/2 tsp dried rosemary

Saute mushrooms in 2 T butter and set aside. Pour 2 cans chicken broth in large pot and add water to cover chicken breasts. Bring to a boil. When chicken is cooked through, shred with two forks. Remove from broth and save 1 1/8 cups. Cool. Arrange chicken in casserole dish. Top with artichoke hearts. Set aside. Melt 3/4 stick butter, stir in flour, salt and pepper and cook until smooth, about 1 minute. Gradually stir in 1 1/8 cup reserved chicken broth and light cream. Cook and stir as mixture boils and thickens. Blend in Parmesan cheese and rosemary. Pour over artichokes. Sprinkle mushrooms over the top. Bake at 325 for 30 minutes and serve over rice. If you have more Parmesan, sprinkle it on top just before baking. This recipe freezes well- just wrap tightly in plastic wrap and freeze before you bake it.

Austrian Red Cabbage

Austrian Red Cabbage

In a large skillet over medium heat, saute the following for 7 minutes:
1/4 c. butter
1 medium onion, finely diced
1 large apple
1 clove garlic, minced

Add and saute for 5 more minutes:
1 head of red cabbage, sliced (julienned)

Add the following ingredients and simmer until the cabbage is tender:
1 c. red wine (cooking wine works fine for this!)
1/3 c. red wine vinegar
1/3 c. sugar
1/4 tsp. ground cloves
salt and pepper to taste

Coconut Rice

2 c. white or Jasmine rice

1 can coconut milk

2 c. water

1 tsp. Kosher salt

Splash of white vinegar (optional, but it helps with the texture)

1-2 tsp. white sugar

Large handful of chopped green onions

Black pepper to taste

Combine rice, coconut milk, water, salt, vinegar, sugar, and onions in a saucepan and bring to a boil. Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Add black pepper (if desired) and additional salt if necessary. Serve with any Asian or tropical-inspired food.

Orange Thai Beef Skewers

adapted from ourbestbites.com

• 1/4 C soy sauce
• 1/4 C seasoned rice wine vinegar
• 1 T honey
• 1T sesame oil
• 1 t ground ginger
• 1 t coriander ( I substituted a few chopped cilantro leaves)
• 1 orange
• 4 cloves garlic
• 2-4 t Sriracha chili sauce (you can buy this in the Asian foods section at most grocery stores...look for a rooster on the bottle.)
• 1 1/2 lb flank steak

First make your marinade in a bowl or large Ziplock bag: Juice the orange and add the soy sauce, vinegar, honey, sesame oil, ginger, coriander/cilantro, and garlic. Then add Sriracha to your liking. 2 teaspoons was mild enough for my family.

Take the flank steak and slice it across the grain into about 1/4" slices, then add them to the Ziplock/bowl and marinate in the fridge at least 4 hours. Preheat your grill, then take your skewers (pre-soaked in water for at least 30 mins. if you're using wood/bamboo ones) and thread on the strips of meat, just like you're stitching. Place them on the grill. These cook really fast. Overcooked flank steak will be tough and chewy, so don't over do it! They should only take about 3-4 minutes on each side. Serve piping hot off the grill!

I served these skewers with another fabulous recipe I adapted from ourbestbites.com, Coconut Rice.

Hashbrown Breakfast Casserole

Breakfast Casserole
1bag frozen hash brown potatoes (I have used shredded, potatoes o'brien, etc. All have worked great.)
1 cube butter, melted
salt and pepper to taste
2 c. diced ham
2 c. grated cheddar cheese
1/2 c. diced green pepper
8 eggs
2 c. milk
Rinse your potatoes in a colander under cold water and then lay them out on paper towels to drip dry. Pat the top of your potatoes with paper towels and then put them into a 9x13 baking dish. Pour the melted butter over the top of the potatoes and salt and pepper them to taste. Bake at 425 for 25 minutes and allow them to cool completely.
Sprinkle the ham, cheese and diced green pepper over the cooled hash browns. Mix the eggs and milk thoroughly with a wisk in separate bowl and then pour that over the potatoes, ham, etc.
Bake at 350 for 45 -60 mins, or until the eggs in the middle are cooked.
Notes: I always add some crushed red pepper flakes or a few dashes of hot sauce to my eggs/milk mixture for a little kick. I have also added a little finely diced onion with the green peppers.

Asian Sesame Chicken and Broccoli

Asian Sesame Chicken and Broccoli

8 oz. angel hair pasta
2 cups small broccoli florets
1 lb. boneless skinless chicken breasts - cut into thin strips
3/4 c. Kraft Asian Toasted Sesame Dressing (on the salad dressing isle)
3 Tbsp. soy sauce
1/4 tsp. each: ginger, garlic powder, crushed red pepper
1/3 chopped dry roasted peanuts (optional)

Cook pasta according to package, adding broccoli to the boiling water for the last 3 minutes of the past cooking time.

Meanwhile, spray a large skillet with cooking spray and cook the chicken. Stir in dressing, soy sauce, ginger, garlic and red pepper.

Drain pasta and place in large bowl. Add chicken mixture and mix together (lightly). Sprinkle with peanuts and serve.

*Note* If you are nervous about the crushed red pepper flakes, just add 1/8 of a tsp. starting out. You can always add more after the fact.

Chunky Artichoke Salsa

This is more of a "throw it all together and call it good" recipe. The amounts listed below are just a rough estimate!

Chunky Artichoke Salsa

1 jar marinated artichoke hearts, chopped
1/4 c. chopped olives
2 T. chopped red onion
3 medium tomatoes, chopped
1 clove garlic finely chopped
2 T. chopped fresh parsley
salt and pepper to taste

Mix all ingredients and serve with tortilla chips.

Granola Bars

Granola Bars

5 c. old fashioned oats, roasted at 350 degrees for 15 mins. or until golden
5 c. mini marshmallows
6 T. butter + more for pan
1/2 c. honey
1 c. chunky peanut butter
1 c. coconut
2 c. raisins or craisins
1 c. whole almonds
1/2 c. sunflower seeds

Combine butter, honey, peanut butter, and marshmallows in saucepan over med-low heat, stirring until melted and combined. In a large bowl combine oats, raisins, coconut, nuts, and sunflower seeds. Pour melted mixture over ingredients in bowl and mix well. Press the mixture lightly into a large buttered pan. Allow the mixture to set up and cool, then cut into bars and store in a tightly sealed container.

Chili

This makes a big batch of chili. If I'm only feeding my family I usually 1/2 the recipe.

2 lbs. ground beef

1 small onion-chopped

2 (14.5 oz.) cans diced tomatoes

2 (14.5 oz.) cans chili beans WITH sauce

2 (8 oz.) cans tomato sauce

1 (4 oz.) can green chilies-drained

1 (2 oz.) jar diced pimentos (drained) use half the jar

2 garlic buds-minced

1 TBS. chili powder

1 cup ketchup

Brown beef with onion until brown. Add all remaining ingredients and simmer for 2 hours.