Pie Crust

1 cup flour

1 tsp. baking powder

1/2 cup crisco

1/4 cup ice water

1/2 tsp. salt

Sift dry ingredients together in a bowl. Add crisco and cut into flour with a pastry cutter until finely chopped. Add ice water and mix with as little stirring as possible. Roll very thin and place in pie plate. Cut off excess dough around edges and pinches edges. Poke bottom of pie pan with a fork. Bake at 400 degrees until slightly brown, about 10 minutes.

Cranberry Salsa

3 c. fresh cranberries, rinsed and drained (pick out any that are bruised or mushy)
1/4 cup green onions
2 small jalapeño peppers, seeds and ribs removed
1/2 c. sugar
1/4 c. fresh cilantro leaves
1 T. finely grated fresh ginger
the juice of 1/2 a lemon

8 oz cream cheese
Ritz crackers

Place all ingredients except the lemon juice into a food processor and mix until well blended. Stir the lemon juice into the salsa. Refrigerate for a few hours before serving. Serve by placing the softened cream cheese on a serving bowl then pour 1/2 the salsa over the top. Have plenty of Ritz crackers on hand for dipping!

Tips:
This looks so beautiful when served on a white or cream colored dish.
You want to blend it very well. Not exactly a puree, but definitely not too chunky!

Pumpkin Pecan Pie

Line pie pan with your favorite pie crust.

Combine:

2/3 cup chopped pecan

1/3 cup brown sugar

2 Tbs. butter

*Mix together all above ingredients and layer bottom of pie shell

Combine:

2 eggs

1/4 tsp. ginger

1/4 tsp nutmeg

1 tsp. cinnamon

2/3 cup brown sugar

15 oz. can pumpkin

1/4 cup evaporated milk

*Mix together and pour over pecan layer

Bake Pie for 15 mins. on 425 degrees. Then turn down to 350 degrees for 40 mins.

Creamy Cheesy Potatoes

(original recipe source)
These potatoes will rock your world!

CREAMY CHEESY POTATOES

About 5 – large potatoes

*enough to fill a 9×13 glass baking dish

1 pint whipping cream- 2 cups

Salt and Pepper

2 tsp. Parsley flakes

2 cups grated cheddar cheese

Directions:

Cut your potatoes into thin french fry strips, and lay the fries, in a 9×13″ glass pan. (Arctic circle type of thin!)

Pour all of the cream over the top of the fries. Salt and pepper them generously. Sprinkle at least 2 cups grated Cheddar Cheese over the top. Sprinkle Parsley flakes on top of the cheese. Cover with foil, and poke a fork through the top of the foil, 2 or 3 times to allow a little steam to escape. This way, your cream doesn’t boil over into your oven!

Cook at 400 degrees for about 1 hour, 15 minutes, or until potatoes are tender. Place your oven rack in the middle of the oven. During the last 15 or 20 minutes of baking lower your rack one more step. This makes the bottom of your potatoes, brown and crispy.

Brown Sugar and Balsamic Glazed Pork Loin

(image and recipe source)

Ingredients

1 (2 pound) boneless pork loin
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water

Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

Directions
Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Shelly's Homemade Granola

4 c. rolled oats
1 c. whole almonds
1 c. pecan pieces
1/2 c. wheat germ
1/2 c. shredded coconut
4 Tbsp brown sugar
1/2 tsp. cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/3 c. vegetable or olive oil
1/3 c. good honey
1/3 c. apple juice or apple cider
1 c. dried cranberries

Heat oven to 350º. In a large mixing bowl, stir together the oats, nuts, wheat germ, coconut, brown sugar, cinnamon, nutmeg and salt. Whisk the oil, honey, and apple juice in a small bowl.

Pour the liquid mixture over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Spread onto a large sheet pan. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, around 20-30 minutes, depending on your oven.

Remove granola from the oven and allow to cool completely, stirring occasionally. Add cranberries. Store cooled granola in an airtight container.

Rosemary Ranch Chicken...

Adapted from Allrecipes

• Ingredients

  • 1/2 cup olive oil
  • 1/2 cup ranch dressing
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon minced fresh rosemary
  • 2 teaspoons salt
  • 1 teaspoon lemon juice
  • 1 teaspoon white vinegar
  • 1/4 teaspoon ground black pepper, or to taste
  • 1 tablespoon white sugar, or to taste (optional)
  • 5 skinless, boneless chicken breast halves

  Directions

  1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
  2. Preheat the grill for medium-high heat.
  3. Lightly oil the grill grate. Grill for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Saturday Chicken

Words and recipe from:

All you need is about 6 Boneless Skinless chicken breasts, 1/2 pint of whipping cream, paprika, 2 family size cans of Cream of Mushroom soup, garlic salt, dried parsley, and that's all! Along with the chicken, it makes a gravy (and enough of it that you put it on top of mashed potatoes). Oh, oh, oh baby. 

Cut anything ugly off of the chicken and place it in a casserole dish. Sprinkle both sides of chicken with lots of garlic salt and lots of paprika. Optional: sprinkle the top side with a little bit of dried parsley flakes.



In another bowl, stir together the Cream of Mushroom soups and about half a pint of cream. Pour this mixture on top of chicken.  I just add the cream until the condensed soup isn't so thick and is more like a thick gravy.  Aren't you thinking, "this cannot be good"??  You are so wrong.  You will literally want to drink this gravy with a straw.  Pour the sauce over the chicken.  I'm a salt lover, so sometimes I can't help adding more shakes of salt and paprika on top.



Bake in a 350 degree oven for 1 to 1 1/2 hours.



Slightly whisk the gravy around the dish to mix up the flavors. Taste it.  I almost always add even more salt, garlic salt, paprika until I'm super happy.  Serve the extra gravy over mashed potatoes! This is a hundred times yummier than it looks! My husband and I always joke about how ugly this dish is, but how much we both love it!  I will make it until the day I die.

Saturday Chicken

6 BS Chicken Breasts
Paprika
Garlic Salt
2 cans Family Size Cream of Mushroom Soup
1/2 pint cream
Dried Parsley Flakes

Directions: Place chicken in glass casserole dish, sprinkle both sides with lots of paprika and garlic salt. Sprinkle some parsley flakes on the top side of the chicken. In another bowl, stir together the Mushroom soup and heavy cream. Pour on the top of the chicken. Bake at 350 degrees for 1 hour. Whisk around the gravy to mix flavors. Serve the extra gravy on top of mashed potatoes!

Best Broccoli Cheddar Soup

3 cans chicken broth

1 package frozen broccoli

2 pints half and half

6 TBS. flour

1/2 brick velvetta (small brick)*

6 TBS. butter

Cook broccoli in chicken broth until tender. Separate and reserve broth.

Melt butter and add flour. Stir, add 1 pint half and half. Whisk, add rest of ingredients. Add broccoli last and salt and pepper to taste.

You can opt out of using velvetta and top each both with lots of shredded Colby Jack cheese.

Grilled Santa Fe Burgers

1 lb ground beef
1.5 cups shredded Mexican blend cheese
1/2 cup salsa, divided
1/4 cup finely crushed tortilla chips (we used Tostidos Hint of Pepperjack for extra flavor)
1/4 cup thinly sliced green onions
1 tsp. chile powder
1/2 tsp garlic salt
4 hamburger buns
ranch dressing
lettuce
tomato slices

In a medium bowl, combine the beef, 1 cup of cheese, 1/4 cup salsa, tortilla chips, green onions, chili powder and garlic salt. Shape into 4 patties. Cook on the preheated grill for about 5 minutes on each side, or until cooked through as desired. Sprinkle a handful of cheese on each burger during the last minute or so of cooking. Place on buns and top with ranch dressing and salsa. Serve with lettuce and tomato slices.

Pepperoncini Beef Sandwiches

Pepperoncini Beef Sandwiches
Recipe adapted by Our Best Bites from Allrecipes

1/2+ tsp. kosher salt
1/2+ tsp. freshly ground black pepper
2 tablespoons of olive or cooking oil
3 lb. beef roast, trimmed of excess fat
4-5 cloves garlic, minced or pressed
1 16-oz. jar sliced pepperoncinis, undrained
Crusty sandwich rolls (for sandwiches)
Sliced provolone cheese (for sandwiches)

Heat oil in a pot or high-sided skillet over high heat. While the oil is heating, combine the salt and pepper and rub it into the meat. Add more if necessary. When the oil is hot, sear the roast on all sides so the outsides of it is browned and a little crispy. Transfer the roast to a slow cooker and add the minced garlic and the entire jar of pepperoncinis. If possible, cook on high until the liquid comes to a boil and then turn it to low and cook until the roast shreds easily with a fork, for a total cooking time of about 6-8 hours. If not possible, cook on low for 8-10 hours or until the beef is fork tender.

For sandwiches, slice the rolls and spread lightly with mayonnaise and then top with the shredded beef. Add a slice of provolone cheese and then place under the broiler for 1-3 minutes or until the bread is toasted and the cheese is melted. Serve immediately. Makes 12 large sandwiches.

Blueberry French Toast

Blueberry French Toast

12 slices bread or french bread
12 eggs
2 pkgs cream cheese
1 C blueberries
2 C milk
1/3 C syrup or honey
1 tsp cinnamon

Cut bread and cream cheese into cubes. Place in greased 9X13 pan. Sprinkle blueberries over top. Beat eggs then beat in milk syrup and cinnamon. Pour over the top. Cover and refrigerate over night. Cover and bake at 350 for 30 min. uncover and bake another 30 min.

Blueberry Syrup

1 C sugar
1 C blueberries
2 T. cornstarch
1 C water
1 T butter
1 tsp vanilla

Mix sugar and cornstarch. Add water & cook over medium heat until boiling stirring constantly. Add blueberries and cook another 3 mins. Add butter and vanilla and serve.

Pioneer Womens Best Ever Coffee Cake

I made this and now am a firm believer in homemade coffee cake goodness....all I can say is WOW!

Ingredients

• FOR THE CAKE:
• 1-½ stick Butter, Softened
• 2 cups Scant Sugar
• 3 cups Flour, Sifted
• 4 teaspoons Baking Powder
• 1 teaspoon Salt
• 1-¼ cup Whole Milk
• 3 whole Egg Whites, Beaten Until Stiff
• _____
• FOR THE TOPPING:
• 1-½ stick Butter, Softened
• ¾ cups Flour
• 1-½ cup Brown Sugar
• 2 Tablespoons Cinnamon
• 1-½ cup Pecans, Chopped

Preparation Instructions

Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.

Cream butter and sugar. Add flour mixture and milk alternately until combined. Don’t overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.

In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.

Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm—delicious!

Posted by Ree on June 17 2010

Texas Sheet Cake

1 C. butter softened
4 T. cocoa
1 C. water
2 C. flour
2 C. sugar
1/2 C buttermilk
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla
2 eggs beaten
dash of salt

Heat butter, cocoa, and water. Bring to a boil. Pour over flour and sugar. Mix well. Add buttermilk, soda, cinnamon, vanilla, eggs, and salt. Mix well. Bake at 400 for 15-20 minutes in a greased jelly roll pan.

Frosting
1/2 C. butter
4 T. cocoa
1 tsp. vanilla
6 T. milk
4 C. powdered sugar

Melt butter. Add cocoa, vanilla, and milk. Bring to a boil. Remove from heat and add powdered sugar. Mix well. Frost cake while hot.

Crock Pot Beef Stroganoff

2 pounds cubed stew meat
2 cans Condensed Golden Mushroom Soup
1 largish onion diced
2-3-4 tabls of Worcestershire
1/2 water
8 oz of cream cheese
couple of dashes of Garlic Salt (1 tsp?)
couple dashes of Hot Paprika optional

In the slow cooker stir in all the ingredients, except the meat AND the Cream Cheese, together. Once combined add the meat and mix together.

Cook on Low for 8 hours. Cut up the cream cheese into cubes just before serving and turn crockpot on high. Stir the cream cheese in until all combined. You might have to put the lid back on and leave for 10 minutes.

Serve over egg noodles Or mashed potatoes

Chocolate Brownies

These are more of a cake like brownie (almost a texas sheet cake style)

2 cups sugar

2 sticks soft or melted butter

7 Tbsp cocoa

4 eggs

2 cups flour

2 tsp vanilla

**can add nuts if you want to, or sprinkle on the top of the brownie

Preheat oven to 350.

Combine ingredients in order mixing well after each addition. Put in a 9x13 pan and bake for 25 minutes.

FROSTING

2 cups powdered sugar

½ stick (4oz) cream cheese

1 stick butter soft or melted

4 Tbsp cocoa

Add Evaporated milk to make desired consistency

Spread over brownies while still hot from the oven for the smooth look.

Tortellini Spinach Bake in Creamy Lemon Sauce

Recipe by Our Best Bites

12 oz bag Barilla Cheese & Spinach Tortelini (find them in the dry pasta aisle)


4 oz bacon or pancetta, (about 4 strips bacon)*


3 cloves garlic, pressed in garlic press or finely minced


2 Tbs flour


2 C milk

3/4 tsp kosher salt


1/8 tsp black pepper


1 1/2 tsp dry basil


1/4 tsp red pepper flakes (1/2 tsp or more if you like spicy)


1 medium lemon


2 C loosely packed fresh spinach, roughly chopped


3/4 C grated mozzarella cheese, divided


3/4 C grated Parmesan cheese, divided

Preheat oven to 350 degrees. Fill a large stock pot with water and bring to a boil. Add tortellini and cook according to package instructions.

Place bacon in a medium sized skillet on the stove-top at medium-high heat. Cook until crisp. Remove bacon from pan with slotted spoon and set on paper towels to drain. Reserve two tablespoons bacon drippings in pan and discard the rest. Add garlic to pan and cook until fragrant and tender, about 1 minute. Add flour to pan and stir with a whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth.

Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.

While sauce is heating, use a microplane grater or a fine-holed cheese grater to zest lemon. Then cut lemon in half and remove juice. Add 2 teaspoons zest and 1 tablespoon lemon juice to sauce. Continue to stir until thickened, 2-3 minutes. Remove from heat.

Drain tortellini and place back in stock pot. Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture. Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add sauce and gently stir to combine. Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup parmesan and also crumbled bacon.

Cover pan with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout. Remove from oven and cool for 10 minutes before serving.

* For a vegetarian meal, omit bacon.

Serves 4-6

Broccoli Potato Cheese Soup

5 potatoes diced with skins on

1 onion chopped

3/4 cup carrots shredded

2 cups fresh or frozen broccoli,if fresh cut in small bites

1 can cream of chicken soup

1 can of chicken broth

16 oz. Velveeta cheese

1/2 cup half-n-half or milk

1/2 tsp. pepper

1/4 tsp. salt

1/4 tsp. ground mustard

Cook chopped onion and carrots in can of chicken broth until tender. Cook potatoes in can of cream of chicken soup and 3 cans of water just until tender. Steam fresh broccoli just until barely tender.

Combine onions and carrots with potatoes and add broccoli. Add milk and Velveeta cheese. Add rest of seasonings. Done when cheese is melted.

Reese's Peanut Butter Cup Cookies

{image from Amy's Finer Things}

1/2 cup butter or margarine-softened
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1/2 tsp. vanilla
1 1/4 cup flour
3/4 tsp baking soda
1/2 tsp. salt

40 mini Reese's Peanut Butter Cups

Beat butter, peanut butter, sugar and brown sugar. Add egg and vanilla. In separate bowl combine flour, baking soda and salt. Add to butter mixture. Roll into 1 inch balls. Place in greased mini muffin pans. Bake at 350 degrees for 9 minutes. When done, place peanut butter cup into cookie and press down. Let cool in pan before removing. Yields about 3 1/2 dozen cookies.

Lemon Ice Box Pie...

1 can sweetened condensed milk

6 oz. frozen lemonade

6 oz. cool whip

1 graham cracker pie crust

Mix well and pour into graham cracker crust. Chill in fridge for a few hours before serving.

I like to make strawberry danish dessert with sliced strawberries to serve over the top.

Lemon Jello Cake

1 lemon cake mix
1 small box lemon jello
1/2 cup hot water
1/2 cup lemon juice
1 teaspoon lemon rind
1 small box instant white chocolate jello pudding mix
1 1/2 cups milk
1 small tub cool whip

Make the cake according to the box directions. Remove from oven and cool 15 minutes. Dissolve the lemon jello in the hot water. Add the lemon juice and rind. Poke holes in the warm cake with a large fork and pour the jello over the top of the cake. Put in the fridge for several hours.
Mix the white chocolate pudding with the milk until it starts to thicken. Fold in the cool whip and frost the cake. Refrigerate until ready to serve.

Feta Dip

olive oil
1 block (8 oz) of feta cheese  (if you can buy the block, not the precrumbled -its sort of dry)
tomatoes (any kind)…I use about 3-4 Roma’s
1 bunch of green onions (I used 4 stalks)
1 baguette
Greek Seasoning (see pic below)
1 large platter


1. Wet the platter generously with olive oil. 2. Dice the green onions and tomatoes. 3. Throw them on the olive oil. 4. Crumble the feta cheese and throw that on the platter.  4. Sprinkle the Greek Seasoning on top.  (I use about 2-3 tsp.)  (I got at Albertsons) 4. Mix it gently all together…  5.  Until it looks like this.  5.  Slice the baguette.  A special word about the bread…it MAKES the dip.  I have found that the best bread is FRESH, bakery kind….the kind that comes in the long skinny paper bag.   You want it bite-sized and you want to cut it thin… 6.  …because this is how people will “dip”.  Or you can include a spoon if the people you hang around with are super polite and dainty.  I have never found that to be necessary.



 Pictures and recipe from: Clover Lane

Oreo Popcorn

1 C. White chocolate chips
Oreos
Popcorn (Either 1 bag popped or 1 batch in the air popper)

Directions: Make your popcorn, set aside. Take out a row of Oreos and crush them in a ziploc bag using your fingers (you could also use a rolling pin), set aside. Melt the white chocolate chips in the microwave on 50% power for 30 seconds and then in 15 second increments until all chips are melted. (Note: If you use too much heat the chips turn into dough...I, of course, didn't ruin half a bag by doing this...).

Place popcorn in a fairly large bowl, pour the melted white chocolate over the popcorn, add the crushed oreos, mix carefully until the popcorn and oreos are coated. You can then either leave it in the bowl or pour it out onto a cookie sheet for the chocolate to harden. Voila! You are done!

Slow Cooker Tomato Soup...

2 (14 oz) cans diced tomatoes with juice
1 C finely diced celery
1 C finely diced carrots
1 C finely diced onions
1 tsp dried oregano
1 Tbsp dried basil
4 C chicken broth
1 bay leaf
1/2 C flour
1 C Parmesan cheese
1/2 C butter
2 C half and half warmed
1 tsp salt
1/2 tsp black pepper

Add tomatoes, celery, carrots, onions, chicken broth, oregano, basil and bay leaf in crock pot. Cover and cook on low for 5-7 hours until veggies are soft. About an hour before serving make a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 mins. Slowly stin in 1 c hot soup. Add another 3 c and stir until smooth. Add back into the crock pot. Stir in Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on low for another hour until ready to serve.

If you don't want to do this soup in a crock pot you can just do it on the stove in a pot and it works great. I just followed the directions but I boiled it until the veggies were soft and then brought it to a boil and let it boil for a few minutes. I also added shredded chicken and some kidney beans. I put shredded white cheese on top and crusty bread. Enjoy!

**Emily's notes
I like to use an immersion blender before the roux step.  I like it smooth and creamy.

Green Chili Enchilada Casserole

This recipe makes to big batches, for some reason it does not taste the same if you try to half it. So make two batches and share one or freeze the other. This dish freezes nice.

Mix the following ingredients in a pan on medium heat. Heat enough to mix all ingredients well, but do not boil this cream mixture. (visually divide the above cream mixture into 4 equal parts)

1 large (26 oz) can cream of mushroom

1 large (26 oz) can cream of chicken

16 oz tub of sour cream

1 cup of milk

3 (7 oz) cans of green chiles (do not drain)

1 bunch of green onions diced

1 tablespoon of salt

1 tablespoon of pepper

Tear 2 bags of flour tortillas into bite size pieces (divide into 6 piles)

Shred 2 rotisserie chickens (1 for each pan)

you will also need 3 bags of shredded cheese (1 ½ per pan)(divide into 6 piles)

Layer in 2 foil pans the following

a layer of torn tortillas

a layer of cheese

a layer of mixture

a layer of torn tortillas

a layer of cheese

a layer of all of 1 rotisserie chicken

a layer of mixture

a layer of tortillas

a layer of cheese

Bake uncovered on 375 degrees for 35-50 minutes depending on how crunchy you like the top layer.

Freeze uncooked casserole, covered and then bake frozen on 375 degrees for an 75-90 minutes depending on how crunchy you like the top.

Tequila Lime Chicken

I'm going to marinate this tonight and try it tomorrow.

3 whole limes-juiced

5 cloves garlic-peeled

1 whole jalapeno, sliced

1 tsp. salt

1/2 cup cilantro

1/2 cup tequila (optional)

5 TBS. olive oil

4 boneless, skinless chicken breasts

1 cup monterey jack cheese, grated

pico de gallo

beans, pinto or black

mexican rice

sour cream

avocado

tortillas

Combine lime juice, garlic cloves, jalapeno, salt, cilantro and tequila (optional) in a food processor or blender. Pulse until combined. Turn on the blender and drizzle the olive oil in until it's all combined.

Slightly flatten chicken breasts with a mallet or the bottom of a heavy skillet. Place in a ziplock bag and pour in marinade. Seal bag and marinate for several hours or overnight (preferably).

When ready to cook, remove chicken from bag and place on grill. Cook until completely done. Toward the end of cooking, top with grated monterey cheese and allow to melt. Serve topped with pico de gallo, salsa along with beads mexican rice, sour cream, avocado and tortillas.

Broccoli, Chicken Bake

4 chicken breasts-cooked

2 lbs. fresh broccoli, well trimmed and cooked

1 can (10 ½ oz.) cream of chicken soup

½ cup milk

¼ cup mayo

¼ cup sour cream

1 cup grated cheddar cheese

2 tsp. lemon juice

½ cup bread crumbs or grated parmesan cheese (optional)

Simmer chicken in water with onion, carrot, salt and pepper until tender. In casserole dish, arrange cooked broccoli and chicken. Make a sauce by combining soup, milk, mayo and sour cream. Stir until smooth. Add cheese, lemon juice, salt and pepper.

Pour sauce over chicken and broccoli to cover. Cover with parmesan cheese or bread crumbs if desired. Cover with foil and bake at 350 degrees for 45 minutes or until bubbly.

Hawaiian Dream Cake

1 pkg. yellow cake mix

20 oz. can crushed pineapple, drain but save juice

8 oz. cream cheese, softened

8 oz. cool whip

1 pkg. instant vanilla pudding

1 cup milk

shredded coconut

pecans (optional)

Mix cake according to directions, substituting water with pineapple juice. Pour into greased and flour cookie sheet. Bake at 325 degrees for 20 minutes. Cool in pan. Mix softened cream cheese with pudding, milk and drained pineapple. Spread on cooled cake. Spread cool whip over top and sprinkle with coconut and pecans. Refrigerate until ready to serve.

Mrs. Fields Chocolate Chip Cookies

3 eggs

1 lb. margarine

1 1/2 cups sugar

2 cups brown sugar

Cream above ingredients together. Then add:

2 TBS. vanilla

6 cups flour

1/2 tsp. salt

1/2 tsp. baking soda

1 bag (12 oz) chocolate chips

Add a little more flour at high altitude.

Bake at 350 degrees for 12-17 minutes.

Carmel Popcorn

Pop 1/2 bag of air pop popcorn

1 cup dark karo

2 2/3 cups brown sugar

1 can eagle brand condensed milk

1 cube butter

Bring sugar, karo and butter to boil. Add milk and cook to softball stage. Pour over popcorn and set on wax paper to cool.

Snicker Fruit Salad

1 box instant vanilla pudding

1 large cool whip

1 can mandarin oranges

1 small carton strawberries, sliced

1 apple cut up into bite size pieces

grapes, sliced

2 snickers cut up in bite size pieces.

Mix all together and chill for 2 hours before serving.

Six Cup Salad

1 cup mini marshmallows

1 cup pineapple tidbits, drained

1 cup mandarin oranges, drained

1 cup sour cream

1 cup coconut

1 cup strawberries, cut up

Mix all ingredients except strawberries. Chill in fridge overnight. When ready to serve fold in strawberries.

Creamy Crockpot Italian Chicken

4 chicken breasts

2 cans cream of chicken soup

1 block cream cheese

2 dry packets of good seasoning italian dressing mix

Mix all ingredients together and pour over chicken in crockpot. Cook on high 3 hours or low 5-8 hours. Serve over rice.

Lionhouse Meatballs

Let me start by saying...I don't eat meatloaf or meatballs! That is until I tried this recipe. These are really good!

1-1 1/2 lbs. ground beef

3/4 cups quaker oats

2 eggs, slightly beaten

pepper

1/2 cup milk

1/2 cup chopped onion (I do a little less)

1 tsp. salt

1-2 tsp. Worcestershire sauce

Mix all ingredients together with hands and roll into balls. Place in baking dish side by side.

Sauce: ( I double the sauce)

1/2 cup brown sugar

1/4 cup vinegar

1 tsp. worcestershire sauce

1 tsp. dry mustard

1/4 cup bbq sauce

Combine all ingredients and pour over meatballs.

Bake at 350 degrees for 30 minutes uncovered. Serve on top of rice or noodles.

Lasagna

Use the "no boiling" noodles (barilla brand)

Cheese mixture:

1 of the bigger ricotta cheese containers

1 of the same size cottage cheese

1 1/2 cups of shredded mozzarella cheese

2 eggs

mix together

Sauce:

2 can of traditional marina canned sauce

1 pack of ground turkey

Brown turkey with lid on to release juices, add sauce and simmer for 10 minutes.

Cover bottom of large casserole dish with olive oil and a little sauce mixure.

Layer noodles, cheese mixture, sauce mixture, and so on. Finish with a layer of noodles, then sauce, then shredded mozzarella cheese. Garnish with basil.

Cover with foil don't let it touch the cheese. Bake for 45 minutes at 375 degrees. Remove foil and bake for 10 minutes. Let stand for 10 minutes before serving.

*Recipe passed on from my sil. Really easy because you don't have to cook the noodles!

Citrus Summer Chicken

1 lemon

1 lime

1 orange

2 TBS. olive oil

2 green onions

2 TBS. honey

salt and pepper

Zest the lemon, lime and orange into a bowl and then squeeze the juice from the 3 fruits and add it to the zest. Add olive oil and honey to the bowl and mix well. Chop the green onion and add it as well, mixing the mixture well. Season chicken breasts with salt and pepper. Put chicken in ziplock and pour sauce mixture into the bag. Marinade in the fridge for 2-4 hours, taking chicken out 20 minutes prior to grilling. Grill chicken.

*can't remember what blog I pulled this from but it's delicious!

Shredded BBQ Chicken Sandwiches

From Favorites Recipe Book

1 (4 lb.) bag frozen boneless, skinless chicken breasts

1 (16 oz.) bottle of your favorite BBQ sauce

1 cup water

2 dozen hamburger buns or french rolls.

In the morning, place chicken breasts in crock pot, frozen. Pour BBQ sauce and water over top and cook all day on low. Before serving, shred chicken with two forks to pull it apart and mix in sauce well. Spoon onto buns.

*This obviously makes a huge amount of food. I only used 3 chicken breasts and guesstimated on the BBQ sauce. Super easy and really good.

Chicken Enchiladas

{from}

2 lg. chicken breasts, boiled in chicken broth and shredded
2 cans cream of chicken soup
~1 c. sour cream
1 sm. can diced green chilies
10-12 small white corn tortillas
Monterey jack and cheddar cheese, shredded
2-3 green onions, finely chopped

Combine soup, sour cream and chilies in a small sauce pan. Warm through. Pour a small amount of sauce in bottom of a 9x13 pan. Cover tortillas with a paper towel and warm in microwave for about 20 seconds. Starting on one end, bend first tortilla in a taco shape and add a small handful of chicken, a large spoonful of sauce and a small handful of Monterey jack cheese. Roll up and place seam side down in pan. Keep doing this until pan is full. You may need to put last 2 or 3 tortillas the other direction in the pan. Pour the rest of the sauce over the top and smooth evenly over tortillas with spoon until completely covered. Sprinkle with another handful or two of Monterey jack and cheddar cheeses. Sprinkle chopped green onion on top of cheese. Cover with foil and bake at 350 for 30 min. Uncover and bake for 5-10 min. longer or until cheese is melted and enchiladas are hot and bubbly. Let stand 10 min. before serving. Top with shredded lettuce and diced fresh tomato.

Salsa Chicken...

2 big boneless skinless chicken breast

1 can cream of chicken soup

1 cup salsa (I used peach salsa)

1 package taco seasoning ( i used half)

1 cup sour cream

Shredded Monterey Jack Cheese

Black Beans (optional)

put 2 chicken breast in crock pot a some water and cook on high until able to shred. Shed chicken and dump out water in crock pot. Put chicken back in crock pot and add chicken soup, salsa, and taco seasoning. 30 minutes before serving add sour cream. Serve over rice. Once dished up top with shredded cheese and black beans if desired.

Lady Bird Chicken with Stuffing

Ingredients:

4 boneless, skinless chicken breasts

4-5 T melted butter

Salt & pepper

8 slices swiss cheese

1 can cream of chicken soup

1/4 cup chicken broth or stock

1/2 T lemon juice

Pinch dried thyme

1 cup herb-seasoned stuffing mix

Preheat oven to 350 and grease 9x13 baking dish.

Season chicken with salt & pepper and add to baking dish. Layer cheese over chicken.

In a separate bowl, mix soup, stock, lemon juice, thyme, & salt/pepper to taste. Pour over chicken/cheese. Sprinkle stuffing over top & drizzle with melted butter.

Bake for 45 minutes

We ate it with this yummy corn spoon bread. (Just a different take on a corn-muffin type dish)

*A note on the spoon bread* We didn't have green onions--so didn't use them. And opted for paprika instead of pepper flakes. Also, reduced the butter on top to 1 tablespoon :)

Gari Lu's Spaghetti Sauce

2 cups canned diced tomatoes (1 14.5 oz can)
2 cups tomato sauce (1 14.5 oz. can)
1 cup water
1/2 cup diced onion
2 cloves garlic, chopped (can use pre chopped)
1/4 cup parsley (I use dried)
1 1/2 tsp. italian seasoning
1 1/2 tsp. house seasoning (recipe below)
1 1/2 tsp. seasoning salt
1 1/2 tsp. sugar
2 small bay leaves
1- 1 1/2 lbs. ground beef

Combine all ingredients except for ground beef. Bring to a boil over high heat, reduce heat and let simmer covered for 1 hour.
Crumble beef in large skillet. Cook and drain fat. Add to liquid after it's been simmering for 1 hour. Once beef has been added simmer for additional 20 minutes. Remove bay leaves.

House seasoning (I make a large batch and store in airtight container. Good for 6 months)
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

This is a great recipe to double and freeze any leftovers.

Just lIke Cafe Rio Cilantro-Lime Vinaigrette...

I got this recipe from here

2 tamatillos
1/2 bunch cilantro
2 cloves garlic
1 Tbsp. diced jalepeno (canned) --you can use less if you don't like it spicy at all. I like a little kick.
Juice of 2 limes
1 Tbsp. sugar
1 c. balsamic vinaigrette (we used Kraft)

In a food processor or blender, combine tamatillos, cilantro, garlic, jalapeno, lime juice, and sugar. After it is all blended up well combine with balsamic vinaigrette in an airtight container and refrigerate for at least 2 hours (overnight is best).

***The only thing different that I did was put everything in the blender all at once and blended away until creamy.

Raspberry Buttercream

Delicious served on lemon cake or lemon cupcakes.

1/2 c. Seedless raspberry preserves
2 cubes butter
1/2 c. Shortening
1 tsp. Vanilla extract
1/2 tsp. Raspberry extract
1 1/2 lbs. Powdered sugar (yes, pounds!)
1-2 Tablespoons cold milk

Cream butter and shortening together in the bowl of an electric or stand mixer. Add extracts and raspberry preserves and mix well. Begin adding the sugar and mixing thoroughly after each addition. After all the sugar has been mixed in, begin adding the cold milk one tablespoon at a time until you reach the desired consistency.

**If you don't have raspberry extract you can just add a bit more preserves until you reach your desired raspberry flavor.

Chocolate Mint Brownies

NOTE: I like these mint brownies even better than this recipe that I posted previously!

Brownie Base
1 box Betty Crocker Original Supreme brownie mix. (The one with the chocolate syrup pouch)
Water, Vegetable oil, and egg as called for on the box.

Filling
3 1/2 c. Powdered sugar
1/4 c. Butter, softened
1/4 c. Whipping cream
3 oz cream cheese, softened
1/2 tsp mint extract
4 drops green food color

Topping
1/2 c. Whipping cream
1 bag semi-sweet chocolate chips (2cups)
1/2 c. Butter

1. Heat oven to 350. Grease bottom of 9x13 pan and make the brownies according to the box. Cool completely.
2. In a large bowl, beat filling ingredients with electric mixer on medium speed till smooth. Spread over cooled brownies. Refrigerate about 1 hour or until set.
3. Meanwhile, in 2-quart nonstick sauce pan heat topping ingredients over medium-low heat , stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm.
4. Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or untllll set. Before cutting, let stand 10 mins at room temperature. Store covered in the refrigerator.

Chocolate Chip Cookie Dough Cupcake...

1 (18.25 ounce) package devil’s food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
2 teaspoons pure vanilla extract
1/2 cup warm water

Directions
1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, water, and vanilla.
3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
4. Measure .4 ounce balls of cookie dough (about 1 teaspoon) and drop a ball of dough into each cupcake. Be sure to use a spoon to completely cover the dough ball with batter.
4. Bake in preheated oven for 18-22 minutes or until a toothpick entered into the center of a cupcake comes out clean.
5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

Chocolate Chip Cookie Dough Frosting


Ingredients
FROSTING BASE:
1-3/4 cups confectioners sugar
1/2 cup unsalted butter, chilled
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon milk
Eggless cookie dough (recipe below)
EGGLESS COOKIE DOUGH:
1/4 cup butter, softened
1/4 cup brown sugar, plus 2 tablespoons
2 teaspoons water
1/2 teaspoon vanilla
1/2 cup flour
1/4 teaspoon salt
1/3 cup mini chocolate chips (optional)



*****When I made this cupcake recipe, I used this vanilla buttercream recipe for the frosting. I think if I use the cookie dough frosting I wouldn't use a chocolate cake mix. I am going to try this again with the cookie dough frosting and this cupcake recipe.

Better Than Whatever Cupcakes...

1 box milk chocolate cake mix
Make cupcakes according to package directions

1/2 can sweetened condensed milk
1/4 - 1/2 cup Caramel Topping

2 Heath Bars smashed

After Cupcakes have cooled poke lots of holes into cupcake. Pour 1/2 a can of sweetened condensed milk and caramel sauce into a microwave safe bowl and microwave for 45 seconds. Then slwoly put a tablespoon of sauce onto each cupcake. (They will get messy) Then sprinkle with smashed heath bar. Then top with vanilla-bean buttercream frosting.


Vanilla-Bean Buttercream Frosting
1/2 cup (1 stick) salted butter , softened
1/2 tsp. madagascar bourbon Pure Vanilla Bean Paste
1/4 teaspoon pure vanilla extract
1/4 cup milk
3.5 cups confectioners' sugar, plus more if necessary

Using a kitchen aid, Cream the butter until very smooth. Add in the vanilla bean past until they're evenly distributed. Add confectioners sugar, the vanilla and milk, and mix until combined. . If the frosting is too loose, add a few more tablespoons of confectioners' sugar, and mix until smooth. Cover with plastic wrap until you're ready to use; mix well just before using.
Decorate cooled cupcakes as desired. Enough icing for 12 cupcakes

Chicken Enchilada Soup (crockpot)

1.5 lbs shredded cooked chicken breasts or the meat off a rotisserie chicken
1can diced tomatoes
1 can 10oz red enchilada sauce
1 med. Onion, chopped
1can chopped green chilies
1clove garlic, minced
2 c. Water
1can chicken broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
1 bay leaf
1 10oz. package frozen corn, or one can drained
1 can black beans, rinsed and drained
Tortilla chips
Sour cream
Cheddar cheese

In slow cooker, combine shredded chicken, tomatoes, enchilada sauce, onion, green chilies and garlic. Add water, broth and spices. Stir in corn and black beans. Cover and cook on low 6-8 hours or 3-4 on high. Break up tortilla chips in the bottom of a bowl, pour soup on chips then top with cheddar cheese and sour cream.

*Shelly's notes: Sometimes I get everything going in the crockpot in the morning and then put the chicken in later once I've had time to cook it or buy a rotisserie chicken. Other times I throw my chicken in the crockpot first and let it cook on high till it's done, take it out and shred it and then put all the ingredients into the crock pot for the soup. Either way, this soup is a great crockpot meal!

Healthier Sweet and Sour Chicken Stir Fry...

2 boneless skinless chicken breast cut into bite size pieces
1 tsp. minced garlic
3/4 package mushrooms
1/4-1/2 bag frozen peppers (yellow, red, and green)
broccoli cut into bite size pieces
shredded carrots
1/2 yellow zucchini
1/2 cup canned pineapple tidbits with its juice (I just used a spoon and scooped out of the can with the juices)
1 tsp. cornstarch
2 tablespoons light soy sauce
1 1/2 tsp. apple cider vinegar
1 1/2 tsp. sugar or splenda

Spray your frying pan generously with pam. When pan is hot put chicken and garlic in pan. Sauté chicken until cooked through. Use a slotted spoon and take chicken out of pan. Place all of the vegetables in the pan and cook over medium heat until vegetables soften stirring often. In cup combine soy sauce, cornstarch, and vinegar and mix thoroughly. Add chicken back into frying pan with the vegetables and pour the liquid mixture and your pineapple with the juice into the pan. Raise the heat and simmer for a few minutes.

For a low carb diet eat over cooked spinach or cooked cabbage. Otherwise eat with steamed brown or white rice.

***Don't expect a thick stir fry sauce with this recipe. I would refer to the sauce as a light but flavorful liquid that coats the dish.

Marinated Pork Tenderloin...

I buy my pork tenderloin at Sams Club. It is a skinny tenderloin with hardly any fat and it comes in a 2 pack.

1/2 cup low sodium soy sauce
1/4 cup teriyaki sauce
1 tsp. minced garlic
1 tablespoon Dijon mustard
1 tablespoon orange juice
1 tablespoon olive oil
1 tablespoon liquid smoke
a few dashes of minced onion

Combine ingredients and whisk to combine. Put pork into a ziplock bag with marinade and marinade for 5 hours to 24 hours. Put into a shallow baking dish with a little bit of the marinade and bake for 1 hour on 365 degrees. Turn pork tenderloins over after 30 minutes of baking and add a little more of the marinade. Check pork with a baking thermometer after an hour and make sure it has reached 160 degrees. Let sit for 5 minutes after baking. Use an electric knife and slice thinly.

***my findings...I would have liked to be able to taste a little more of the orange juice and the Dijon mustard. I will add more next time.

Beef Enchiladas...

Enchilada Sauce

1 TB canola oil
2 TBs flour
1 large (28 ounce) can of red enchilada sauce (I prefer Rosarita brand)
2 cups chicken broth
1/2 tsp. salt
2 TBs chopped cilantro (optional)

In a large saucepan, combine oil and flour and whisk together till bubbly. Cook
for 1 minute. Pour in the red sauce, chicken broth, and salt and bring to a boil.
Reduce the heat and simmer for 20 minutes.

Ground Beef

1 1/2 pounds ground beef
1 onion, finely diced (optional)
2 --- 4 ounce cans of diced green chiles
1/2 tsp. salt

Brown the meat with the onions. Partway through browning add the cans of chiles and
salt. Continue to brown the meat till cooked and set aside.

Shredded Beef
Cook frozen roast in crock pot with a little water over night and in the afternoon shred meat. Put meat back in crock pot with the green chilies. Cook for one hour on low and then assemble enchiladas.

Pour 1 1/2 cups of the enchilada sauce on the bottom of a greased 9 X 11 baking dish.

Put meat mixture and shredded cheese in the center of a flour tortilla and roll the enchilada and place the tortilla seam side
down in the pan. This recipe makes about 10 or 12 enchiladas. After using all the meat mixture, cover the enchiladas
with red sauce. I usually don't use the entire rest of the sauce because it can make the tortillas become soggy. Put shredded cheddar or mexican
cheese over the enchiladas and cover with foil.

Bake on 350 degrees for 30 minutes or until all are bubbling.

Black olives, cilantro, and green onions might be available for those who like to have those ingredients on top of the enchiladas.

**I think the shredded beef makes the enchiladas taste more like a Mexican restaurant style enchilada.

Chocolate Chip Cheese Ball...

1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans

***do not soften butter and cream cheese in microwave or it will be tough to form a ball. In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
Roll the cheese ball in finely chopped pecans before serving.

Can serve with graham crackers, vanilla wafers, cinnamon graham sticks, chocolate wafers, strawberries, or apples.

Apple Dip...

8 oz. softened cream cheese
1/2 cup brown sugar
1 tsp. vanilla

Beat ingredients with hand mixer until smooth and creamy. Cut apples into slices and dip and eat.