Annie's Favorite Recipes

Zucchini Boats

2011-09-08T19:49:00.000-05:00

2 large zucchini (at least 12 inch if possible)
1/2 onion
Garlic, minced
1 lb turkey or pork sausage
2 medium sized tomatoes
1/4 cup green, red or orange bell pepper (or all three)
Salt/pepper
Olive oil
1/2 cup cheddar cheese (they are also really yummy with parmesan cheese sprinkled on top)
2 eggs
1/2 sleeve ritz crackers
2 Tbs butter

Sauté sausage. Try to break up into really small pieces. Combine with vegetable mixture. In the same pan, after sausage is removed, saute onions and garlic then add sausage back to the pan.

Slice zucchini in half lengthwise and spoon and throw out seeds. Carve out the rest until about 1/2 inch of zucchini is left in the "boat." Make sure to keep this part of the zucchini to put back into the veggie mixture. Rub a small amount of olive oil and salt and pepper and put on a cookie sheet in the oven on 375 degrees while you dice the rest of the veggies.

Dice tomatoes, bell pepper and rest of zucchini. Grate some cheese maybe 1/4 to 1/2 cup and add to vegetable mixture. Add sausage, onion and garlic mixture. Whisk 2 to 3 eggs depending on how much vegetable mixture you have. Add in with vegetable/sausage mixture.

Remove boats from the oven and spread mixture evenly into prepared zucchini boats. Top with a little more cheese (cheddar or parmesan).

Lastly, crush ritz crackers in a gallon baggie and combine well with melted butter. Top each boat with these crumbs.

Bake for about 30-40 minutes at 375 degrees or until zucchini boats are fork tender and topping is golden brown

Mug Cakes

2011-08-19T13:34:00.006-05:00

This recipe was posted previously, but was really formatted funky and didn't look right. SO, I'm retyping. These make really great gifts for those friends in the office. They are fast, unique and individual. You could even give them as a gift inside a mug. :)

There are 2 sets of instructions here...#1 tells you how to make the mix packets...#2 tells you what to do with those packets once you package them up and give them away. This 2nd set of instructions would be really good to give to the person that you give the packets to. :) Otherwise, they won't know how to make your wonderful little individualized cakes.

#1 How to make the Cake Mixes

1 box cake mix
1 box instant pudding
3" x 4" baggies (jewelry baggies...can be found at Michael's)

Mix the above 3 ingredients (all dry) in a bowl. See the chart below for good flavor options. Put 1/2 cup of the this mixture in each baggie. Label it 'Cake Mix'. One batch yeilds about 8 baggies.

2 and 3/4 cups powdered sugar
Flavor mix-in (see chart below)

Mix the above 2 ingredients. Put 1/3 cup of this into another baggie and label it 'Cake Glaze'.

#2 Instructions on using your Cake Mix Packets

1 egg white
1 Tbs Oil
1 Tbs water

Spray PAM in a mug. Pour the 'Cake Mix' powder into the mug and combine well with the above ingredients. While this is cooking, empty the 'Cake Glaze' packet into a small bowl or glass and add just enough water (1.5 Tbs) to make the glaze the consistency you'd like.

Pour the glaze on top of the hot Mug Cake and ENJOY! Don't forget milk with your chocolate cake. :)

Apple Brickle Dip

2010-06-21T09:48:00.004-05:00

1 package cream cheese, softened
1/2 cup brown sugar
1/4 cup white sugar
vanilla, as desired
1/4 cup toffee pieces, or amount desired

Combine all ingredients. Mix until well combined. Best if made the day before.

This recipe comes from my sister Kim and is a BIT HITwhenever I make it.

Chinese Salad

2010-04-12T19:34:00.006-05:00

This makes a big bowl of salad...so if you aren't a large family, or you aren't bringing it to an event, you should probably 1/2 the recipe. This is also really delicious with grilled chicken on top! :)

Salad Ingredients

2 Romaine Hearts Chopped (approx.)
1/2 Head of Green Cabbage
Chopped Green Onions or Chives
1/4 Cup Sunflower Seeds
1/3 Cup Slivered Almonds
Aprox. 3/4 Cup Chow Mein Noodles

(all amounts are flexible, as desired)

Dressing Ingredients

1/2 Cup Sugar
1/2 Cup Oil (she uses Canola)
1/4 Cup Vinegar
Aprox. 1 Tbsp Soy Sauce

Mix all together, put dressing and Chow Mein dressing on last, just before served.

__________

I got this recipe from Lori S. She goes to church with me, we team teach Primary together. Her family and her extended family have "taken me in", so to speak. They feed me on Sundays and I have family home evening with them Sunday night too. I love their company and I'm so glad to be able to hang out with them! :) I've eaten this 2 times now and loved it BOTH TIMES! Lori was nice enough to share the recipe. I hope you enjoy it as much as I have.

Also, if you want to bring this to an event, Lori tells me that you can make your dressing in a sealable, shakable container, and take it with you that way. Save the chow mein noodles to the side...then everything will be nice and crisp when you get there. Combine remaining ingredients just before serving.

Spiced Crackers

2010-02-07T11:55:00.003-06:00

Very YUMMY...and easy...just in time for Super Bowl Sunday!!

3 Boxes of Bite-Sized Saltine Crackers or 3 sleeves of the regular sized Saltine Crackers
1/2 to 3/4 cup Canola Oil
1 tsp Garlic Powder
1 Tbs Crushed Red Pepper
1 Pkg Ranch Dressing Powder or Feista Ranch Dressing Powder

Put crackers in a large bowl. Mix oil, garlic powder, crushed red pepper and ranch dressing powder together.

Pour over crackers and mix crackers gently until all are covered with sauce.

Buttery Breadmaker Dinner Rolls

2009-12-31T09:04:00.004-06:00

This is a 'family' recipe now, as much as we all make it. I stole the text for this recipe from my sister Kim's site, under her breadmaker section, but the recipe originally came from my other sister Amy. I'm not sure where she found this one...but I love it! Everyone LOVES it! It's just really easy because all the main kneading and rising cycles happen in the bread maker, how cool is THAT!

1 1/8 cup warm water
6 Tbsp butter (softened)
1 egg (don't beat)
1 Tbsp sugar
1 tsp salt
3 cups bread flour (again, no substitutions)
2 Tbsp powdered milk
1/3 cup potato flakes (no potato pearls)
1 1/2 tsp yeast

Put in breadmaker in order with yeast on top so it doesn't touch liquid. Turn on breadmaker to dough cycle. Butter 11x14 pan (or 9x13) and when dough is done, turn out onto counter and butter fingers.

Make 20 balls the same size (a little bigger than golf balls). Rise until ready to bake.

Bake at 350 degrees for 20 minutes or until golden brown. I brush butter on top when I take them out.

Bad Baby Pie

2009-12-31T08:59:00.006-06:00

There's a really cute movie called, "The Waitress". It has Kerri Russell in it. She is a waitress who makes all kinds or really great pies. They each tell a story!

Here's a page with more recipes from that movie.

Here's a description of some other pies from the movie. If nothing else, this should make you want to watch the movie...right?

Here's another version of the Bad Baby Pie

Here's my version of Bad Baby Pie

Cubed smoked ham (amount, as desired)
1 Wedge of brie cheese, take rind off if desired
4 eggs
Milk
1/4 tsp. ground nutmeg OR Rosemary, depending on preference

Preheat oven to 400 degrees. Cover pie crust with foil and bake for 10 minutes. Remove foil and bake 5 minutes more. Remove crust and reduce heat to 325 degrees. Let crust cool slightly. Lay out sliced brie evenly on pie crust. Cube ham. Spread on top of brie. Combine eggs, milk with desired spice; pour over ingredients in the pie crust. Bake 30 minutes or until set.

Cool slightly, cut into wedges and serve.

Pot Luck Dinner

2009-12-31T08:57:00.003-06:00

This is definitely a one-pot wonder, your meat and veggies cooked all in one pot. I really like it so, even though it's very simple, hardly a recipe, I'm adding it here.

Link Sausage (also good with Venison sausage)
Bag of frozen mixed veggies (your choice of mix)

Cut some link sausage up (your choice on flavors)

Brown it for a few minutes in a hot pot. This should be a tall-sided pot.

Put a little bit of water in the bottom of the pot and put your frozen vegetables on top. Do not stir in vegetables, just let them rest on top.

Cover and 'steam' the vegetables until tender.

Serve.

Chocolate Peppermint Dessert

2009-12-26T21:37:00.004-06:00

This is a recipe I got when I visited Idaho for Christmas. It's delicious! I can't wait to have an excuse to make it!

1 box Candy Canes
6 eggs, separated
1 cup butter, softened
1 cup powdered sugar
4 oz. unsweetened chocolate (bar form)
2 cups crushed vanilla wafers
2 cups whipping cream
1 bag small marshmallows

Put Crushed Vanilla Wafers in the bottom of a 9x11 pan.

Mix butter and sugar until fluffy, add egg yolks and beat together. Add melted chocolate.

Beat egg whites in separate bowl until stiff, fold in chocolate mixture and put on top of the crushed Vanilla wafer 'crust'.

Topping: Whip cream until stiff and desired marshmallows and crushed candy canes. Put on top of the chocolate mixture in the pan

Suggestions: I think by altering this recipe just a bit, I might be able to claim it enough to feel right posting it. I love sharing recipes and can't fathom why others wouldn't want to share. I hope I won't offend the giver by altering this and posting it at a later date.

Next time I make this...I might put a little bit of Peppermint extract in the chocolate part of this desert. The Peppermint flavor you get from the topping is good, but mild, and with a name like Peppermint dessert, you expect a more biting Peppermint flavor. :) I'll let you know how it turns out.

This could also be made in Pie form by putting in 2 pie pans with Graham crust or a cooked/toasted version of the Vanilla wafers at the bottom. It seems it would freeze well too...if you can keep it around that long. GOOD STUFF!

Ernie's Christmas Wassail

2009-12-13T22:02:00.003-06:00

1/2 of a 64 oz Apple Cider
1/2 of 46 oz pineapple juice
1 cup OJ
10 - 15 whole cloves
2 - 4 cinnamon sticks
1 Tbs Cinnamon
1 - 3 Tbs Syrup (as a sweetner)
1 Apple, finely chopped

Me and several others loved Earnie L's Wassail when we had it at Stamp Club one night. He has graciously given me his yummy version of the recipe...so I figured I would share. It's the best Wassail I've had in a long time. Thanks Ernie!

Chuck Wagon Casserole

2009-11-28T12:15:00.003-06:00

I had this recipe at my Dad's house over my Thanksgiving visit 2009. Cyndee cooks it often. It's one of Lindsay's favorites! Now she will be able to find it online anytime she wants to make it. :)

1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1 pound lean ground beef
1 can (15.5 oz) mild chili beans in sauce
3/4 cup BBQ sauce
1/2 teaspoon salt
1 package (8.5 oz) corn muffin mix
1 can (11 oz) Mexican-style corn, drained

Preheat oven to 400 degrees F. Chop onion and bell pepper. Cook and stir ground beef, onion and bell pepper over medium heat 8 - 10 minutes or until beef is no longer pink; drain. Stir in chili beans, BBQ sauce and salt. Bring to a boil. Spoon into 9" square baking pan. In a bowl, prepare corn muffin mix according to package directions; stir in corn. Spoon over meat mixture. Bake 30 minutes or until golden brown.

Yeild: 6 servings.
Aproximately 410 caloris and 23 grams of fat per serving.

From the Stoneware Sensations Pampered Chef Cookbook, by Doris Christopher. Page 63.

Amy's Stuffed Chicken Breasts

2009-06-03T07:16:00.003-05:00

What You Need!

1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken or Pork
8 small boneless skinless chicken breast halves (2 lb.)
1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing (you can substitute Regular Italian if you can't find this specialty Dressing)

Make It!

HEAT oven to 350ºF.

MIX tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.

PLACE 2 chicken breasts in large freezer-weight resealable plastic bag. Pound with meat mallet or side of heavy can until chicken is 1/4 inch thick. Remove from bag; place, top-sides down, on cutting board. Repeat with remaining chicken.

Spread chicken with stuffing mixture. Starting at 1 narrow end, tightly roll up each breast. Place, seam-sides down, in 13x9-inch baking dish. Drizzle with dressing.

BAKE 40 min. or until chicken is done (165°F).

Sprinkle with remaining cheese; bake 5 min. or until melted.

Kraft Kitchens Tips:
Variations:
For a south-of-the-border-style chicken dish, use diced tomatoes with bell or jalapeno peppers, KRAFT Mexican Style Shredded Cheese instead of the mozzarella cheese and chopped cilantro instead of the basil.

This recipe might have come from Kraft??? Not sure...Amy gave it to me...so I'm giving her credit ONLY until I can find out the real title for the recipe. It is really yummy...so try it! Enjoy it!

Layered Potato Salad

2009-04-01T10:13:00.003-05:00

New Potatoes (Boil, remove peel)
4 Boiled Eggs, more if desired
Serendipity
Small Cottage Cheese
Mayonnaise
1/2 Purple Onion

While you are waiting on the eggs and potatoes to cook, slice the purple onion in very thin slices. It will enhance the flavor of this salad, but should not be chunky or overwhelming.

Let the eggs and potatoes cool so you can cut them. Cut both into slices...no bigger than what you would want to stick your fork through.

Layer each ingredient until all is gone. There is no exact science to this. Here's the layer order:

Potatoes
Sm. Dollops of Mayo
Coat with thin layer of Cottage cheese
Serendipity (spices)
Eggs
Lite sprinkle of onions

then do again...ending with onions or Cottage Cheese.

This is best when it's had time to sit for a bit so the onion and spices can do their thing.

I don't have exact amounts now, but it's not that important. For those of you that don't have Serendipity, you can use an All-Purpose Seasoning, or Salt Pepper and Garlic Powder. I'll try and measure out what I do the next time I make it.

It's YUMMY! Be brave...you don't need measurements...just try it as is! :)

This recipe was given to me by Michelle H. I know she probably got it from someone else. It's delicious and easy!

Fruitcake Cookies

2008-12-01T16:58:00.004-06:00

1/2 cup butter or margarine, soft (1 stick)
1/2 cup brown sugar, packed
2 eggs, beaten
1/4 cup buttermilk
1 1/2 cups self-rising flour
1/2 teaspoon soda
1/2 teaspoon ground allspice
1/2 teaspoon cinnamon
2 cups candied cherries, chopped (1 lrg container)
1 cup candied pineapple (or a little more, 1 sm container)
2 cups candied pitted dates, chopped (buy whole and chop)
1 1/2 cups raisins (optional, Michelle and Diane don't like raisins)
3 cups pecans, chopped

Combine butter and sugar and cream until light and fluffy. Add eggs and buttermilk and cream again. Mix all dry ingredients in a separate bowl and stir into wet ingredients.

Stir in remaining ingredients (fruits and nuts).

Drop by teaspoonfuls onto greased baking sheets.

Bake at 300 degrees F for 20 minutes. I like them chewy. They don't rise much. If you like a chewy consistency cook a couple minutes less.

Makes 7 dozen cookies.

Tips: Use a HUGE BOWL!!!
_______________________________

This recipe comes from Michelle S. and Diane H. They make these cookies each year for the holidays and it's become one of my favorites. It calls for alot of ingredients...but it's well worth it!

Southern Egg Pie

2008-12-01T16:48:00.003-06:00

1 Tablespoon Butter
1/2 onion, chopped
1 (12 oz.) pkg spicy ground pork sausage
4 eggs
1/2 cup Ranch-Style Salad Dressing
1/2 cup milk
1 (8 oz.) pkg. Cheddar cheese, shredded
1 dash hot pepper sauce (optional)
Salt and Pepper to taste
1 pinch white sugar
1 (9-inch) unbaked deep dish pie crust

1. Preheat oven to 425 degrees F.

2. Heat butter in a large skillet over medium heat. Saute onion until soft. Add sausage, and cook until evenly brown. Drain, crumble, and set aside.

3. In a medium bowl, whisk together eggs, Ranch dressing and milk. Stir in shredded cheese, Season with hot sauce, salt, pepper and sugar.

4. Spread sausage mixture in the bottom of crust. Cover with egg mixture, and shake lightly to remove air, and to level contents.

5. Bake in preheated oven for 15 to 20 minutes. Reduce heat to 350 degrees F, and bake 40 to 50 minutes, or until filling is puffed and golden brown. Remove from oven, prick top with a knife, and let cook for 10 minutes before serving.
_______________________

This is a recipe from AllRecipes site...it was submitted by someone named Bryan Hale. He says, "This is a pseudo Southern take on a quiche. Spicy sausage, onion and Cheddar, flavored with Ranch and Hot Sauce."

HOWEVER...now that I've given credit where credit is due...the REAL reason I discovered it was Angie. She has made this a couple times at family gatherings. This is a nice recipe because it can be easily altered to feed a crowd...and it is really yummy!!! Good find Angie!

Green Bean Casserole

2008-11-23T11:52:00.003-06:00

Here's a holiday favorite. I can't believe this wasn't on my website already. :)

From: Campbell's Kitchen
Prep: 10 minutesBake: 30 minutes
Serves: 6

1 can (10 3/4 oz.) Campbell's Condensed Cream of Mushroom Soup
1/2 cup milk
1 tsp. soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's French Fried Onions

MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.

BAKE at 350°F. for 25 min. or until hot.

STIR . Sprinkle with remaining onions. Bake 5 min.

TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.

For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.

For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.

For a festive touch, stir in 1/4 cup chopped red pepper with soup.

For a heartier mushroom flavor, substitute Campbell's® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.

Nutrition Information:

Using Campbell's® Condensed Cream of Mushroom Soup Calories 161, Total Fat 9g, Saturated Fat 3g, Cholesterol 4mg, Sodium 529mg, Total Carbohydrate 17g, Dietary Fiber 3g, Protein 3g, Vitamin A 12%DV, Vitamin C 14%DV, Calcium 6%DV, Iron 3%

Sweet Baked Brie Recipe

2008-11-16T20:06:00.001-06:00

This recipe is from Lynn in my SASSSC Stamp Swap Club. She cut this recipe in half for our club meeting. She also recommends trimming some of the casing of the brie (top and bottom) prior to ading to pastry.

1 - 11x17 sheet of frozen puff pastry (thawed)
1-pound wheel of Brie cheese
2 tablespoons of raspberry jam
1/4 cup sliced almonds toasted
1 egg, beaten with a spash of water
1 box water cracker ( got those at HEB in the wine area)

Preheat oven to 350 degrees. Spread the puff pastry on the counter and roll it to 1/8inch thick. Trim a few inches of the dough off the ends to square it off (save the scraps).

Cut the Brie through the equater into two pieces and place one half on the puff pastry, cut side up. Spread the jam on the cheese and sprinkle the toasted almonds (see below). Replace the other half of the Brie on top.

Wrap the dough up an over the Brie to encase it.

Place on nonstick baking sheet (or use parchment paper), seam side down, Cut designs from the scrap of dough and put on top.

Brush entire thing with the egg wash.

Bake for 18-20 minutes, or until golden brown.

*****Instructions for toasting almonds*****
Toast nuts in a dry skillet over medium-high heat for 6-7 minutes, stiring constantly until golden. Remove from pan immediately as they will continue to cook in a warm pan. Cool completely before adding to cheese.

3 Ways To Mini Meatloafs

2008-09-26T20:38:00.003-05:00

Prep: 10 Min
Total: 45 Min
Makes: 6 servings, 2 per serving

1 lb extra lean ground beef
(I used 1/2 lb ground turkey)
1 pkg (6 oz) Stove Top Stuffing Mix
1 cup water
3/4 cup Shredded Cheddar Cheese
(I used mozzarella)

Heat oven to 375 degrees F. Mix meat, stuffing mix, water and add-in ingredient (see below).

Press into 12 muffin cups sprayed with cooking spray.

Make an indentation in the center of each meatloaf with spoon; fill with sauce (see below).

Bake 30 minutes or until cooked through (160 degrees F, inside). Top with cheese; continue baking 5 minutes or until cheese is melted.

Option 1:
Add in - 1 tsp Garlic Powder
Sauce - 3/4 cup BBQ Sauce

Option 2:
Add in - 1 tsp Italian Seasoning
Sauce - 3/4 cup Spaghetti Sauce

Option 3;
Add in - 2 tsp Chili powder
Sauce - 3/4 cup Chunky Salsa

Comments: Tommy and Melanie really liked this recipe. I even made it wrong. I missed the 'sauce' into the meat instead of putting it in the well. I also used ground turkey instead...and they were still wonderful...mozzarella was better than cheddar on the turkey.

Here is the web link to the recipe at Kraft Recipe's Food and Family. The only difference between the online version and the magazine version is the Mediterranean version. I'll have to try that version too.

Chicken Piri-Piri

2008-05-26T10:25:00.005-05:00

This deliciously spicy chicken dish has both Portuguese and African origins. We've taken a touch of the heat out by removing the jalapeno seeds from the chili marinade, but you can amp it up by leaving them in, if you dare!

1/4 cup extra-virgin olive oil
2 Tbs cider vinegar
1 jalapeno pepper, seeded and minced
1 garlic clove, minced
1/4 tsp red pepper flakes
1/4 teaspoon salt
4 (6 oz) boneless, skinless chicken breasts

Heat grill or grill pan to high

Whisk together oil, vinegar, jalapeno, garlic, red pepper flakes, and salt in a small bowl. Place chicken in a shallow dish. Add 3 Tbs of the marinade and turn to coat. Let stand at room temperature 10 minutes.

Grill chicken, turning often, until juices run clear, about 10 minutes. Drizzle with remaining sauce (do not use any of the leftover marinade) and serve.

Makes 4 servings

Nutrition at a glance
Per serving: 310 calories, 16g fat, 2.5g saturated fat, 39g protein, 1g carbohydrate, 0g dietary fiber, 260mg sodium

From: "The South Beach Diet - Quick & Easy Cookbook - 200 Delicious Recipes Ready in 30 Minutes or Less" by Arthur Agatston, M.D. ISBN:1-59486-292-3, page 184

Cilantro Mayonnaise

2008-05-26T09:51:00.004-05:00

3/4 cup reduced-fat mayonnaise
3/4 cup loosely packet cilantro leaves
1 Tbs fresh lime juice
1 tsp light soy sauce
1 small garlic clove

Place the mayonnaise, cilantro, lime juice, soy sauce, and garlic in a blender or food processor. Blend until smooth.

Yield 3/4 cup

Nutrition at a glance
Per Tablespoon: 36 calories, 0g protein, 3g carbohydrates, 3g fat, 1g saturated fats, 104mg sodium, 4mg cholesterol, 0g fiber

From: "The South Beach Diet - The Delicious, Doctor-Designed, Foolproof Plan for Fast and Healthy Weight Loss" by Arthur Agatston, M.D. ISBN:1-57954-646-3, page 179

Turkey or Ham Roll-Ups

2008-05-26T09:46:00.004-05:00

4 slices turkey breast (or boiled ham)
4 medium Boston lettuce leaves
Cilantro mayonnaise (see below)
4 scallions
4 red bell pepper strips

Place 1 slice of turkey (or ham) on a lettuce leaf and spread with Cilantro mayonnaise. Add 1 scallion and 1 pepper strip. Fold into a tight, cigar like roll. The Cilantro mayonnaise can be used as a dip instead of a spread if desired.

CILANTRO MAYONNAISE RECIPE

Serves 2

Nutrition at a glance
Per serving (2 rolls): 54 calories, 10g protein, 2g carbohydrates, 1g fat, 0g saturated fats, 604mg sodium, 17mg cholesterol, 1g fiber

From: "The South Beach Diet - The Delicious, Doctor-Designed, Foolproof Plan for Fast and Healthy Weight Loss" by Arthur Agatston, M.D. ISBN:1-57954-646-3, page 179

Breakfast Turkey Stack

2008-05-25T18:57:00.005-05:00

Quick homemade turkey patties piled high with juicy tomatoes and bubbly melted cheese make an irresistible breakfast stack that offers a change of pace from the usual eggs and toast. Pair with a salad for a great brunch or lunch. Patties can be individually wrapped and frozen for up to 1 month; just defrost and simply reheat in the oven or microwave.

1 pound ground turkey breast
4 tsp sugar-free pancake syrup
1/2 tsp dried sage
1/4 tsp cayenne pepper
1/4 tsp salt
1/8 tsp freshly ground black pepper
1/8 tsp ground ginger
1 large beefsteak tomato, cut into 4 slices
1 (1 oz) slices reduced-fat cheddar cheese

Heat oven to broil.

Combine turkey, syrup, sage, cayenne, salt, pepper, and ginger in a mixing bowl and mix well. Divide into patties, as desired.

Heat 1 tsp olive oil in a large nonstick skillet over medium high heat; cook patties until well browned and cooked through, about 4 minutes on each side. Remove from heat.

Lay tomato slices in a single layer in a baking dish; season with salt and pepper. Top each slice with 1 turkey patty and 1 cheese slice; broil until cheese is melted, about 2 minutes. Serve hot.

Makes 4 servings.

Nutrition at a glance
Per serving: 220 calories, 7g fat, 3.5g saturated fat, 36g protein, 4g carbohydrate, 0g dietary fiber, 280mg sodium

From: "The South Beach Diet - Quick & Easy Cookbook - 200 Delicious Recipes Ready in 30 Minutes or Less" by Arthur Agatston, M.D. ISBN:1-59486-292-3, page 55

Vegetable Quiche Cups To Go

2008-05-25T18:32:00.006-05:00

1 pkg (10 oz) frozen chopped spinach
3/4 cup liquid egg substitute
3/4 cup shredded reduced-fat cheese
1/4 cup diced green bell peppers
1/4 cup diced onions
3 drops hot-pepper sauce (optional)

Microwave the spinach for 1.5 minutes on high. Drain the excess liquid.

Line a 12-cup muffin pan with foil baking cups. Spray the cups with cooking spray.

Combine the egg substitute, cheese, peppers, onions and spinach in a bowl. Mix well. Divide evenly among the muffin cups. Bake at 350 degrees F for 20 minutes, until a knife inserted in the center comes out clean.

Quiche cups can be frozen and reheated in the microwave. Any combination of appropriate vegetables and reduced-fat cheeses may be used.

Serves 6.

Nutrition at a glance:
Per Serving: 77 calories, 9g protein, 3g carbohydrates, 3g fat, 2g saturated fats, 160mg sodium, 10mg cholesterol, 2g fiber

From: "The South Beach Diet - The Delicious, Doctor-Designed, Foolproof Plan for Fast and Healthy Weight Loss" by Arthur Agatston, M.D. ISBN:1-57954-646-3, page 134

SB - Phase I - Foods to ENJOY

2008-05-24T09:01:00.002-05:00

Beef
Lean Cuts, such as:
Sirloin (including ground)
Tenderloin
Top round

Poultry (Skinless)
Cornish hen
Turkey bacon (2 slices per day)
Turkey and Chicken breast

Seafood
All types of fish and shellfish

Pork
Boiled ham
Canadian bacon
Tenderloin

Veal
Chop
Cutlet, leg
Top round

Lunchmeat
Fat-free or low-fat only

Cheese (fat-free or low-fat)
American
Cheddar
Cottage cheese, 1-2% or fat free
Cream cheese substitute, Dairy Free
Feta
Mozzarella
Parmesan
Provolone
Ricotta
String

Nuts
Almonds, 15
Cashews, 15
Macadamias, 8
Peanut butter, 2 Tbs
Peanuts, 20 small
Pecan halves, 15
Pistachios, 30

Eggs
The use of whole eggs is not limited
Use egg whites and egg substitute as desired

Dairy
Milk, fat-free or 1%
Milk, soy, plain low-fat (<=4g fat per serving)
Buttermilk, fat-free or 1%
Yogurt, plain fat-free
Low-fat Laughing Cow Cheese

Tofu
Use soft, low-fat or lite varieties

Vegetables and Legumes
Artichokes
Asparagus
Beans
Broccoli
Cabbage
Cauliflower
Celery
Collard greens
Cucumbers
Eggplant
Lettuce (all varieties)
Mushrooms (all varieties)
Snow peas
Spinach
Sprouts, alfalfa
Tomatoes
Turnips
Water chestnuts
Zucchini

Fats
Oil, canola and olive

Spices and Seasonings
All spices that contain no added sugar
Broth
Extracts (almond,vanilla, or others)
Horseradish sauce
I Can't Believe It's Not Butter! Spray
Pepper (black, cayenne, red, white)

Sweet Treats (Limit to 75 Calories per day)
Candies, hard, sugar-free
Chocolate powder, no-added-sugar
Cocoa powder, baking type
Fudgsicles, no sugar added
Gelatin, sugar-free
Gum, sugar-free
Popsicles, sugar-free
Sugar substitute

SB - Phase I - Foods to AVOID

2008-05-24T08:55:00.003-05:00

Beef
Brisket
Liver
Other fatty cuts
Rib steaks

Poultry
Chicken, wings and legs
Duck, Duck, GOOSE
Poultry products, processed

Pork
Honey-baked Ham

Veal
Breast

Cheese
Brie
Edam
NonReduced-Fat

Vegetables
Beets
Carrots
Corn
Potatoes, white
Potatoes, sweet
Yams

Fruit
Avoid all fruits and fruit juices
Apples
Apricots
Berries
Cantaloupe
Grapefruit
Peaches
Pears

Starches and Carbs
Avoid all starchy food
Bread, all types
Cereal
Matzo
Oatmeal
Rice, all types
Pasta, all types
Pastry and baked goods, all types

Dairy
Yogurt, cup-style and frozen
Ice Cream
Milk, whole or 2%
Milk, Soy

Miscellaneous
Alcohol of any kind

Is the Fridge Calling Your Name?

2008-05-12T18:50:00.007-05:00

No matter how hard you try, sometimes the urge to nibble can be strong. Every one-serving snack listed here is just 100 calories or less and offers sensible options for that rumbling stomach. So, whether you're looking for something salty or sweet or even a treat that's a bit more substantial, the following ideas will help you snack smart.
_________________________________________
TAKE-ALONG TREATS:
3 graham crackers (2.5-in squares)
3 Tbs soy nuts
1 piece string cheese
1/3 cup sunflower kernels, in the shell
4 chocolate kisses
6 chocolate-covered miniature pretzel twists
3 cups air-popped popcorn
1/3 cup roasted pumpkin seeds
1 hard-cooked egg
1/3 cup Goldfish crackers
1/4 cup dried apricots
1 rice crispy (22 g)
_________________________________________
CURB CRAVINGS ANYTIME:
1/2 cup sugar-free chocolate pudding (prepared with fat-free milk)
1/2 cup chocolate soy milk
3 vanilla wafers with 1/2 cup fat free milk
1 cup prepared sugar-free gelatin
2 gingersnap cookies topped with 1 tablespoon reduced-fat strawberry cream cheese
1 frozen fudge pop
3/4 cup skinny latte prepared with fat-free milk
3/4 cup sugar-free-hot cocoa prepared with fat-free milk
1 biscotti and 1 cup green tea with 1 tsp honey
4 reduced-sodium saltine crackers topped with 1 Tbs reduced-sugar Orange Marmalade
_________________________________________
HEALTHY AND HEARTY:
1 miniature bagel topped with 1 Tbs reduced-fat chive and onion cream cheese
1/2 small baked potato topped with 3 Tbs salsa
3 pieces snack rye bread topped with 1 Tbs reduced-fat garden veggie cream cheese and 6 cucumber slices
1 slice french toast topped with 1 Tbs reduced-calorie syrup
2/3 cup Cheerios with 1/4 cup fat-free milk
3/4 cup minestrone soup
1 slice cinnamon-raisin toast topped with 1 tsp honey
1/3 cup canned baked beans
1 roasted chicken drumstick, skin removed
1/2 English muffin topped with 1 slice tomato and 1 Tbs shredded mozzarella, broiled
_________________________________________
FRESH FLAVORS:
2 slices California roll
1 cup reduced-sodium V8 juice
1 medium ear corn on the cob with 1/2 tsp butter
1 cup mixed greens topped with 2 Tbs crumbled blue cheese and 2 Tbs fat-free Italian salad dressing
1 small banana
1 medium plum
1/2 cup fat-free reduced calorie fruit yogurt topped with 1 Tbs reduced-fat granola
3/4 cup blueberries
1/2 medium pear and 1/2 oz reduced-fat cheddar cheese
3/4 cup red grapes
1/3 cup 1% cottage cheese with 1/4 cup unsweetened pineapple tidbits
1 small grapefruit topped with 2 tsp sugar
3/4 cup unsweetened applesauce
_________________________________________
WHEN A DIP WILL DO:
2 Tbs hummus with 1/4 of a pita and 1/4 of a small red pepper
2 medium celery ribs with 1 tablespoon reduced-fat cream cheese
1/4 cup miniature fat-free pretzel twists with 2 Tbs mustard dipping sauce
1/2 small apple with 2 Tbs fat-free Carmel ice cream topping
3/4 cup sliced strawberries with 2 Tbs reduced-fat frozen whipped topping

From Light & Tasty Magazine (August/September 2006 issue, page 35)

Portion Sizes - Examples

2008-05-12T18:03:00.005-05:00

One of the key ways to maintain a healthy weight is to control your portion sizes. Research has shown that Americans often underestimate how many calories they are consuming each day by as much as 25%.

Below is a listing of serving sizes for different categories of foods. Use these lists to gain a perspective on how much food a recommended serving size really is; it may be much smaller than you realize.

Grains/Breads/Pasta:
A pasta serving is about the size of one scoop of ice cream
or the size of a tennis ball
1 slice of whole-grain bread 1/2 cup of cooked rice or pasta (about what would fit in a cupcake paper)3-4 small crackers
1 small pancake or waffle (the size of a CD)
Bagel the size of a hockey puck

Vegetables/Vegetable Juices:
One serving of most vegetables is about the size of your fist
1/2 cup of mashed potatoes 1/2 cup cooked vegetables
1 cup chopped raw vegetables or fruit (baseball size)1 cup (4 leaves) lettuce 1 small baked potato (the size of a computer mouse)3/4 cup vegetable juice
5-6 baby carrots

Fruit/Fruit Juices:
One serving of most fruits is about the size of your fist
1 medium apple (the size of a baseball)
1 medium orange (the size of a tennisball)1/2 grapefruit or mango 1/2 cup berries
1/4 cup dried fruit (raisins, apricots, mango), only a small handful
Lunch-box size container of unsweetened applesauce

Milk Products: 1 cup yogurt or milk 1 1/2 ounces of cheddar cheese
A cheese serving is about the size of 2 dice
or the size of your thumb from tip to base

Meat/Beans:
Meat, fish or poultry servings are generally the size of a deck of cards
or the size of your palm (minus the fingers).
1 chicken breast
1 medium pork chop
1/4 pound hamburger patty
3 oz. meat: size of a deck of cards or bar of soap
3 oz. fish: size of a checkbook
1/2 cup cooked or canned legumes (beans and peas)

Desserts and Snacks:
2 medium-sized cookies
Snacks such as pretzels and chips is about the size of a cupped handful.
2 Tbs. peanut butter: size of a ping pong ball

TIPS ON HOW TO WATCH YOUR SERVING SIZES:

A good guideline to help you understand portion sizes is to translate the abstract information represented by the serving size into something visual that's easily remembered. So instead of trying to memorize lists of ounces, cups and tablespoons, simply compare the serving sizes of particular foods to familiar physical objects.

The best way to determine the amount of food in a given serving is to look at the Nutrition Facts label and measure it out. Although this may not be practical or that much fun, if you are able to take the time, you will soon be able to "eyeball" the amount of food and know whether there is too much or too little.

For example, filling a measuring cup with the proper sized portion of vegetables, rice, etc. and then emptying it onto a plate will help you learn what these serving sizes look like. Take note of how much of the plate is covered; this will help you in the future, even if you only do it once. Simply by having and implementing this knowledge, you will have taken an important step in managing your weight.

_________________________________________

At home
Use smaller dishes at meals.
Serve food in the appropriate portion amounts and don't go back for seconds.
Put away any leftovers in separate, portion-controlled amounts. Consider freezing the portions you likely won't eat for a while.
Never eat out of the bag or carton.
Don't keep platters of food on the table; you are more likely to "pick" at it or have a second serving without even realizing it.

At restaurants
Ask for half or smaller portions.
Eyeball your appropriate portion, set the rest aside, and ask for a doggie bag right away. Servings at many restaurants are often big enough to provide meals for two days.
If you have dessert, share.

At the supermarket
Beware of "mini-snacks" -- tiny crackers, cookies and pretzels. Most people end up eating more than they realize, and the calories add up.
Choose foods packaged in individual serving sizes.
If you're the type who eats ice cream out of the carton, pick up ice cream sandwiches or other individual size servings.

_________________________________________

I looked on several sites and the serving sizes were listed the same pretty much everywhere. I've used common items for size comparison where the information was available.

Sources:
http://www.webmd.com/diet/control-portion-size
http://www.cancer.org/docroot/PED/content/PED_3_2x_Portion_Control.asp
http://www.mayoclinic.com/health/portion-control/NU00267

Interested in Starting Your Own Cooking Club?

2008-05-12T10:35:00.004-05:00

I'm cleaning out my magazine stacks again...this is an article from Quick Cooking Magazine. It's an old article. I apologize I don't know the issue month or year...but here it is (more or less word for word)

If you are interested AND you live fairly close...let me (Annie) know...I'd love to do this with some ladies. It would definitely be a commitment...but I'm up for it if YOU are! :)

by Phyllis Tatgenhorst (Duluth, Georgia)

A COOKING CLUB is a great way to cut kitchen time, save money and feed your family home-cooked meals. Keep the following in mind if you would like to form a similar club of your own:

Start with just a few people. Bring additional members on board only when the group fees comfortable doing so.

Try to form a group with participants that have roughly the same number of family members, children about the same age and similar tastes in food. Otherwise, a lot of food might be wasted.

Be sure members have ample freezer space to store meals before they join the club.

Decide as a group what constitutes a a meal. It's important that every one understands how many servings they are to prepare for each meal.

Communicate any special diets or allergies with other cooks when selecting recipes.

Have one member create a master list of all the dishes prepared. When the meals are exchanged, each member gets a copy of the list so she can mark off what she served her family, keeping track of what's left in her freezer.

Ask one member to collect everyone's grocery receipts. She totals them and divides the sum by the number of families participating to get the average amount spent on Cooking Club ingredients. Those who spend more on ingredients are reimbursed by those who spend less.

Keep track of the meals everyone likes, so they can be added to future menu plans. And find a nice way to say which dishes didn't go over well, so they're not repeated. (We say, "The children wouldn't eat it".)

Cooking Club Cuts Nightly Meal Preparation

2008-05-12T10:04:00.008-05:00

I'm cleaning out my magazine stacks again...this is an article from Quick Cooking Magazine. It's an old article. I apologize I don't know the issue month or year...but here it is (more or less word for word)

Fun and friendship flourish as families share time-saving freezer fare.
By Phyllis Tatgenhorst (Duluth, Georgia)

STOP BY my kitchen at dinnertime and you're likely to catch me humming a particular tune over and over again. "I get by with a little help from my friends," rings the cheerful verse, and it couldn't be more appropriate than when I'm preparing a meal for our fast-paced family.

My husband, Richard, is an entertainment producer and has an unpredictable schedule. And with three young children, I used to find it quite difficult to prepare hearty home-cooked dinners on a regular basis.

After chatting with neighbors Debbie Baselj, Amy Kumar, Lynn Rogers and Leslie Willis, I learned they were dealing with similar challenges.

While preparing dinner one night, I realized how simple it would be to make extra portions for my friends' families. And if they each did the same, we'd have plenty of meals we could freeze for future use.

That thought blossomed into a Cooking Club, and undertaking that has reduced our kitchen time, saved money and put more homemade dishes on the table than ever before.

As soon as I explained the Cooking Club concept to my four friends, they were eager to get involved. Here's how we now do it:

Each participant selects three recipes to prepare for our menu plan. When choosing recipes, we agree that the dishes must freeze well and be ones the cook has made for her family once before.
Taking to the Kitchen

We're also careful to include a variety of foods on the menu plan--from main courses such as Chicken Parmesan for guests to quick lunches like Spaghetti and Meatballs for the kids.

Each cook is responsible for buying the ingredients for her three recipes and cooking two meals of each recipe for every family in the club. (We define "meal" as a main dish that feeds four adults.)

For example, because five families participate, each cook needs to increase the ingredients of her first recipe to make a total of 10 meals. She must do the same thing with her second and third recipes, so she prepares and freezes a total of 30 meals.

I'm usually able to prepare one recipe (10 meals) in an evening after putting the kids to bed. This means I only spend a few nights cooking.

Most dinners can be stored in large freezer bags to save space. Other items fit in 8-inch square aluminum pans covered with heavy-duty foil. Each club member labels her bags or pans with the contents and cooking instructions.

We get together 3 weeks after our menu planning meeting to exchange these meals. Then we each head home, excited to try any one of the 15 varieties of entrees we've prepared.

Relishing the Results

At first, I was concerned my family would grow tired of the dishes prepared by someone else, but I was wrong. They love these meals. The Cooking Club gives us the opportunity to eat foods we wouldn't otherwise try, and some of those dishes have become our all-time favorites.

Sometimes we don't run out of food for 2 months because I still cook dinner when I have time. But on hectic days, I take a Cooking Club meal out of the freezer in the morning to thaw. Then at suppertime, I merely throw together a salad or a side dish while the entree reheats, It's an incredible time-saver!

It's a very economical way to cook, too because members buy ingredients through a bulk food warehouse, we find significant savings in the cost of preparing each dish.

The ingredients cost an average of $115 per family, which means that each family pays just $3 to $4 for a main dish! In addition, our family eats out a lot less because I can turn to these entrees when I'm short on time.

Three years have passed since we started the club, and things are still going strong.

While I couldn't be happier with the time and money our Cooking Club saves, I'm really touched by the fun we've had and friendships we've formed. It's fantastic to know that we help make one another's day easier and our family dinners more special. With any luck, "I'll get by with a little help from my friends" for a long time to come.

Original Chex Party Mix

2008-02-25T15:22:00.001-06:00

No-Bake Fruitcake Balls

2008-02-21T13:46:00.003-06:00

Easy no-bake fruitcake balls, made with candied fruits, spices, graham cracker crumbs, and chopped pecans.

INGREDIENTS:
1/2 cup butter
1/2 cup honey
1 cup finely chopped mixed candied fruits
1 cup chopped dates
1/2 cup raisins, chopped
1/2 cup candied pineapple, chopped
1/2 cup chopped candied cherries
1 cup chopped pecans
1 teaspoon grated orange peel
2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
dash ground cloves
3 1/2 cups fine graham cracker crumbs

PREPARATION:
In a large mixing bowl, cream butter until light; beat in honey until fluffy. Add fruits and nuts, orange peel, vanilla, salt, and spices. Mix to blend thoroughly. Let stand for several hours to let flavors blend.

Add crumbs and mix in until well blended. Shape into small balls. If desired, drizzle with a confectioners' sugar icing or roll in finely chopped nuts or confectioners' sugar. Storee in tightly covered container in refrigerator, separating layers with waxed paper.Makes about 4 to 5 dozen 1 1/4 to 1 1/2-inch balls.

No-Bake Fruitcake BallsFrom Diana Rattray,
Your Guide to Southern Food

Williams-Sonoma Cooking Tips and Techniques

2008-02-19T10:28:00.004-06:00

Here's a link I stumbled on that I want to keep, perfect for my cooking blog.

Williams-Sonoma has given me some really good recipes and they have a great store that I love. It's my favorite store 2nd only to Sur La Table. :o)

...Long story short...I consider them culinary experts, so if they are providing a Tips & Technique page, I'm definitely going to use it.

Tips and Techniques Link

Crockpot Sweet Potatoes

2008-02-01T13:06:00.000-06:00

2 pounds sweet potatoes, peeled, grated
1/3 cup brown sugar, firmly packed
1/4 cup melted butter
1/4 cup coconut, flaked
1/4 cup coursely chopped pecans, toasted
1/4 tsp ground cinnamon
1/2 tsp vanilla extract

In a slow cooker, combine potatoes, sugar, butter, coconut, pecans and cinnamon. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Stir in vanilla extract.

Source: http://southernfood.about.com/od/crockpotvegetables/r/bl87c10.htm

COMMENT: I made these for Thanksgiving 2007 at Maw's house. Everyone liked them. I liked them too. It was also nice to free up a space in the oven. So many times you have SO many things to bake that day. One less thing to time in the oven was GREAT! Try it, let me know what you think.

Tomato and Spinach Pasta Toss

2008-02-01T12:52:00.000-06:00

2 cups Penne pasta (7 oz), uncooked
1/2 lb. hot or mild Italian sausage, casing removed
1 pkg. (6 oz) baby spinach leaves (7 cups)
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
Couple squirts of Italian Dressing, Zesty Italian is best if you have it
1 cup Shredded low-fat Mozzarella
2 Tbs. Grated Parmesan Cheese

Cook pasta as directed on package. Meanwhile, crumble meat into large deep skillet. Cook on medium-high heat until cooked through, stirring occasionally; drain.

Add spinach, tomatoes and dressing; cook 2 minutes or until spinach is wilted, stirring occasionally. Remove from heat; cover to keep warm.

Drain pasta; place in a large serving bowl. Add meat mixture and cheeses; mix lightly.

Makes 6 servings, 1 cup each

Source: Food and Family (Kraft's (free) recipe magazine) - Winter 2007

COMMENTS: 7 cups of spinach sounds like alot! But it wilts down in no time at all, don't blink! HA. I'm not a big cooked spinach fan myself...but this is really good, I can't believe I'm saying that. I think it is the dressing that takes the spinachy taste out of the dish?

I've made it a couple times now and Tommy and I both like it. It's a good way to get your spinach in if you don't like it fresh or from a can.

Quick-Fix Beef Burrito Skillet

2008-02-01T12:43:00.000-06:00

1 lb. lean ground beef
1 pkg. Taco Seasoning Mix
1 can (19 oz) kidney beans, drained and rinsed
1 cup Salsa
1 cup water
4 flour tortillas (6-inch) cut into 1.5 in squares
1 cup Mexican Style Shredded cheese
1/3 cup Sour Cream (optional)
1/3 cup chopped green onions (optional)

Brown meat in large skillet on medium-high head; drain.

Add seasoning mix, beans, salsa and water. Stir. Bring to a boil. Reduce heat to medium-low, simmer 5 minutes.

Stir in tortillas; top with cheese. Cover. Let stand 5 minutes or until cheese is melted.

Top with sour cream and onions if desired.

Jazz it up: Top with your favorite Mexican-style toppings just before serving, such as shredded lettuce, shopped tomatoes and/or chopped avacados.

COMMENTS: I've made this several times now, and we like it every time. It truly is FAST and GOOD. The directions say that it takes 10 minutes to prepare and 35 minutes total. I think they were adding extra time on there for slow people...I usually have this ready in 15 to 20 minutes FLAT. Enjoy!

Source: Food and Family (Kraft's Magazine) - Spring 2007

Dreaming of Italy, Dipping Oil

2008-02-01T12:27:00.001-06:00

1/4 cup olive oil
Dry minced onion
Black pepper
Italian seasoning
Garlic powder or garlic salt
Kosher Salt
Crushed red peppers
Cayenne Pepper to taste

Mix all the ingredients together and dip french bread in it. Might not be good on a date, it makes your breath stink like garlic/onions. But it is Delicious.

I got this one from Vicki M. She was a weird chica...I worked with her at Speedmark. It will be a long time before I forget her! Long story! But she and I used to share this when we would hang out. :o)

How to Cook a Spaghetti Squash

2008-02-01T12:20:00.000-06:00

TO PREPARE: Cut squash in half lenthwise and clean out seeds.

BOIL: Place squash cut side down in a pot with 2" of boiling water, cover, boil for 20 minutes.

MICROWAVE: Place squash cut side up in a dish with 1/4 cup water, cover with clear wrap and cook 7 - 8 minutes. Run fork over inside of cooked squash to get spaghetti like strands.

Scoop spaghetti from 1/2 cooked squash. Add 1 cup grated zucchini, 1 cup tomato sauce, 1/4 tsp each of salt and pepper, 1/8 tsp, crumbled basil leaves and a dash of garlic powder.

Mix well and spoon back into empty squash. Sprinkle on 2 tbs. grated parmesan cheese and bake at 350 degrees for 20 minutes.

When cooked this exciting squash will separate into spaghetti-like lenght and have the texture of firm cooked spaghettie, and only has 66 calories in an 8 oz. serving.

Source: Label off a spaghettie squash.

Martha's Dip

2008-02-01T12:14:00.002-06:00

16 oz Sour Cream
1 pkg Cream Cheese
1 pkg Shredded Cheese
2 big handfuls of cubed (1/4 inch) ham or other meat
(good with artificial crabmeat also)
Jalapeno's or other peppers to taste

Hollow out a 2 lb. sourdough loaf. Save the lid and make it kind of big. Keep the bread from the inside as dipping material.

Toss all the ingredients together and stir well. Fill loaf with dip. Wrap with 1, and only 1 complete layer of foil. Bake in the oven at 375 degrees for one hour, on the middle rack.

The dip is even better after reheating the next day.

Source: Richard K.

COMMENT: Maybe I should start calling this Richard's Dip. He brought it to one of our Thanksgiving Feasts when I worked at Litton Loan. I've used it several times and it is VERY good! I always get lots of complements on it.

Smokin' Succulent Grilled Pork Chops

2008-01-29T18:28:00.000-06:00

1 cup Mayonnaise
2 Tbsp. lime juice
2 Tbsp. chopped fresh cilantro
2 Cloves garlic, minced
1 tsp. chili powder
8 pork chops

Blend first five ingredients. Reserve 1/2 cup; set aside. Grill or broil pork, brushing with 1/2 cup mixture, until done. Serve with reserved 1/2 cup.

We used steaks for this and it was AWESOME. So I'm putting this under both Beef AND Pork. Mmmmm....

Source: I got this from a Hellmann's Advertisement in a Cooking Pleasures magazine. This magazine is the one you get when you join the Cooking Club of America (overrated). I may have saved this recipe as long as 2 years without throwing it away. But you have to understand....the picture on the ad is a full page picture of a pork chop being grilled over a flame with this succulent sauce being basted on the perfect grill lines. :) Mine wasn't perfect as the picture but it met my expectations. It was delicious!

Middle Eastern Potato Salad

2008-01-29T18:11:00.000-06:00

2 lb. new potatoes, unpeeled
6 green onions, sliced
5 garlic cloves, minced
1/3 cup olive oil
5 tablespoons lemon juice
3/4 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
Dash allspice
Dash ground coriander
1/2 to 1 cup chopped Italian parsley (sometimes I use Cilantro, very tasty)
1 1/2 cups cherry or grape tomatoes, halved

Cook potatoes in large pot of boiling salted water 10 to 12 minutes or until fork-tender. Cool; quarter or cut into 8 pieces, depending on size.

Meanwhile, in another large bowl, stir together all remaining ingredients except parsley and tomatoes. Add potatoes and parsley; toss well. Garnish with tomatoes (I usually just toss these in too at the last minute).

Makes 6 (about 3/4 cup) servings

Nutrition Information Per Serving: 245 calories, 12.5 g total fat (1.5 g saturated fat), 4 g protein, 32.5 g carbohydrate, 0 mg cholesterol, 685 mg sodium, 5 g fiber.

Source: Cooking Pleasures - July 2006
(The Official Magazine of The Cooking Club of America)

Author: Warda A. (Brooklyn, NY)

Magazine Recipe Story: As a child of Palestinian immigrants, ...Warda A. grew up enjoying a wonderful array of Middle Eastern specialties prepared by her mother. " I learned to love to cook from watching my mother, and I soon became the aspiring chef of the house," Warda says. " I was always trying to mix my two cultures, giving American meals a Middle Eastern flair." That passion, and an aversion to mayonnaise, led to the birth of this potato salad, which makes a wonderful picnic dish.

Zucchini Casserole

2008-01-22T15:25:00.000-06:00

1/2 lb ground beef or sausage cooked
2 cups grated zucchini
1/4 cup onion chopped
1/2 cup cracker crumbs
1 slightly beaten egg white
2 Tbs butter or margarine, melted
Salt and Pepper to taste

Mix and put in an 9-inch casserole pan. Bake at 350 degrees for 35 to 40 minutes. Grate cheese on top and bake for 10 minutes more or until melted.

Source: Sherie K

Zucchini Bread

2008-01-22T15:23:00.000-06:00

1 1/2 cups all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
1 cup sugar
1 cup finely shredded, unpeeled zucchini
*(The smaller, younger zucchini are said to be sweeter and have more tender skin)
1/4 cup cooking oil
1 egg
1/4 tsp finely shredded lemon peel
1/2 cup chopped walnuts or pecans *(if desired)

Grease bottom and ½ inch up sides of an 8x4x2-inch loaf pan; set aside. In a medium mixing bowl combine the flour, cinnamon, baking soda, baking powder, salt, and nutmeg; set aside. In another medium mixing bowl combine sugar, shredded zucchini, oil, egg, and lemon peel; mix well. Add dry mixture to zucchini mixture. Stir just till moistened (batter should be lumpy). Fold in nuts. Spoon batter into the prepared pan. Bake in a 350º oven for 55 to 60 minutes or until a wooden toothpick inserted near center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove loaf from pan. Cool completely on wire rack. Wrap and store overnight. Makes 1 loaf (16 servings) or 2 baby loafs (bake these for around ½ the time).

Source: Amy T (my Twin Sister)

Yaller Bread with Pintos

2008-01-22T15:21:00.000-06:00

1 1/2 cups buttermilk
3 eggs, lightly beaten
3 Tbs sugar
1 tsp baking soda
1/2 cup Ranch Beans
1/2 cup fresh or frozen corn kernels
1 cup flour
1 1/2 cups fine yellow cornmeal
1/2 cup unsalted butter, melted

Heat oven to 375. Butter an 8 x 8 pan. Combine the buttermilk, eggs, sugar and soda, mix well. Add beans and corn. Sift together flour and cornmeal. Slowly add flour mixture to the liquds. Wisk in the melted butter. Pour the batter into pan and bake for 40 minutes or until a toothpick comes out clean.

Source: Cowboy Cookbook

Wurtsversteckel

2008-01-22T15:20:00.000-06:00

Bologna lunch meat
Ham lunch meat
Salami lunch meat
Dried chopped onions

Chop up lunch meats. Saute with onions in a pan until browned. Meanwhile cook some egg noodles and drain. Toss the noodles with the meat mix. Good served with a salad and garlic bread.

Source: Dorothy M (my 1st Mother-in-law)

Watermelon Sorbet

2008-01-22T15:18:00.003-06:00

3 cups of watermelon pulp and juice
1 cup sugar (may possibly be reduced)
3/4 cup water

Combine sugar and water in a saucepan and dissolve sugar. Combine with watermelon juice and chill overnight. Put in ice-cream maker until frozen. Can be used for a water melon bomb or eaten plain.

Watermelon Bomb:
Line a bowl with saran wrap and chill. Spread slightly melted green pistachio ice cream (2 pints) inside bowl and chill for 45 minutes. Put slightly melted vanilla (1 pint) on top of the pistachio and chill for 45 min. Put chopped up chocolate cookies in the sorbet and fill remaining cavity of mold. Place a sponge-type of cake on top of the bowl. Freeze until ready to serve. To serve remove from mold and smooth edges with a butter knife. Cute and delicious!

Source: Martha Stuart Magazine

Treasure Cookies

2008-01-22T15:17:00.001-06:00

1 1/2 cups Graham cracker crumbs
1/2 cup unsifted flour
2 tsp baking powder
1 can (14 oz) sweetened condensed milk
1/2 cup margarine or butter softened
1 1/3 cups flaked coconut
12 oz pkg. semi-sweet chocolate chips
1 cup (more if desired) chopped walnuts

Preheat oven to 375°F. In a small bowl, mix graham cracker crumbs, flour and baking powder. In a large mixer bowl, beat sweetened condensed milk and margarine until smooth. Add graham cracker crumb mixture; mix well. Stir in coconut, chocolate chips and walnuts. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 9 to 10 minutes or until lightly browned. Store loosely covered at room temperature.

Yield: about 3 dozen

Tex-Mex 7 Layer Dip

2008-01-22T15:16:00.001-06:00

16 oz Bean Dip (or Refried Beans)
1 container (6 oz) Guacamole
8 oz Sour cream
1/2 cup Mayonnaise
1 pkg Taco seasoning mix
1/2 cup Green onions, chopped
4 Roma Tomatoes, diced
1 can (3 oz) Chopped Olives
2 cups Mexican Mix Shredded Cheese

Mix together the sour cream, mayonnaise and taco seasoning in a separate bowl.

To assemble: Using a 9 x 9-inch casserole, layer the dip as follows. Spread the bean dip evenly on the bottom of the pan. Top with the guacamole. Then top with the sour cream mixture, green onions, tomatoes and olives. Put cheese on right before serving. Serve with tortilla chips.

Source: www.chefjamie.com

Texas Sheet Cake

2008-01-22T15:14:00.001-06:00

Dry Ingredients:
1 cups sugar
1 cups flour
1/4 tsp salt
1/2 tsp soda

Wet Ingredients:
1/4 cup buttermilk
1 eggs
1/2 cup butter flavored Crisco
1/2 cup water
2 Tbs cocoa
1/2 tsp vanilla

Frosting ingredients:
1 stick margarine
4 Tbs cocoa
6 Tbs buttermilk
4 cups powdered sugar

Combine dry ingredients together. Melt the wet ingredients in a sauce pan. Combine the wet and dry ingredients.

Bake in a greased 9x9 inch pan at 350°F until completely cooked through. If doubling recipe use a large casserole pan. Let cool slightly and pour frosting on top.

Source: Sherie K (my Mom)

Texas Caviar

2008-01-22T15:09:00.002-06:00

2 cans (15.5 oz) Black-Eyed Peas w/ Jalapeño
1 can (10 oz) Rotel
2 Avocados
1 Green pepper
1/2 Purple Onion
3/4 cup Zesty Italian Dressing
1/4 tsp salt

Rinse and drain the black-eyed peas. Stir all ingredients and chill. Serve with Tortilla chips.

Yield: 6 cups

Source: Sherie K
Recipe Author: Unknown

***NOTE: I've never had such a requested recipe! EVERYONE LOVES THIS RECIPE! When I first saw it at my Mom's house, I said, "Raw Green Peppers? Raw Purple Onions? No way, I ain't eatin' that stuff" My Mom told me to just try a bite and I was in love after that. This seems like an odd combination of ingredients, but it is DELICIOUS! This is one that I make for every New Year's party I go to. It's supposed to be good luck to eat black-eyed-peas on New Years...this is so much better than eating a warm soupy bowl of them... :)

Tenor Pasta

2008-01-22T15:07:00.002-06:00

1 lb Sweet Italian sausage
1/4 lb Bacon or Pancetta, chopped
1 lb Ground beef
2 Onions, chopped fine
2 Celery stalks, diced
2 Cloves of garlic, minced
4 cups Chicken stock
1 can (8 oz) Tomato sauce
2 cans (19 oz each) Cannellini beans, drained
1 can (15 oz.) Red Kidney beans, well drained
1 can (14 oz.) Tomatoes, chopped
1/2 tsp White pepper
1 tsp Dried Ground Thyme
1 tsp Dried rosemary
2 tsp Dried basil
1 1/2 cups Ditalini or other tube pasta
1 cup Cooked orzo
1 Carrot, shredded
Parmesan and Fresh Basil as garnish

Place a large, heavy soup pot over medium heat. Cook the sausage links with a small amount of water, covered, until the sausage has browned, about 10 minutes.

Remove sausages to a plate and let cool. Once cooled chop into pieces and then put in a processor till finely ground. Brown the bacon in the same pot as used for the sausage links, using a little olive oil if necessary. Brown it but don't let it get crisp. Add the chopped sausage back in with the ground beef and cook until everything is browned, about 15 minutes.

Add onions, celery and garlic; cook 5 minutes. Add the stock and skim the fat off as it rises to the top (can use a gravy separator also). Simmer for about 10 to 15 minutes.

In processor, blend tomato sauce with 1 cup cannellini beans. Pour the mixture into the pot then add the rest of the cannellini beans, kidneybeans, tomatoes and herbs. After 5 minutes, add the pasta and simmer for 20 minutes. Add more water if needed.
5
Add the orzo and carrots and simmer for an additional 10 minutes. Should be a thick stew like consistency.

Yield: Makes about 8 servings.

Syrup

2008-01-22T15:07:00.001-06:00

1 1/2 cups Light corn syrup
1/4 cup Brown sugar, packed
2 tbs Water
3/4 tsp Maple flavoring
3/4 tsp Vanilla

Combine corn syrup, brown sugar and water. Boil 2 minutes. Add the flavorings.

Source: Maple flavoring box

Sweet Potato & Apple Gratin

2008-01-22T15:04:00.000-06:00

Sweet Potato Layers:
2 Tbs margarine or butter
3 large Golden Delicious Apples (peeled, cored and cut into 1/4 slices)
1 jumbo onion
2 Tbs applejack brandy (or white wine)
6 medium sweet potatoes (2 1/2 pounds)
3/4 tsp salt
1/4 tsp black pepper
1/4 tsp ground nutmeg (maybe cinnamon too or allspice)
1 cup apple cider or apple juice

Pecan-crumb topping:
2 Tbs margarine or butter
3 slices firm white bread (cut into 1/4-inch pieces)
1/2 cup pecans, coarsely chopped

Prepare Sweet-potato layers: Grease shallow casserole. In skillet, melt butter. Add apples and onion and cook, stirring frequently, until tender and golden (25 min). Stir in wine and cook 1 more minute, remove from heat. Meanwhile peel and slice sweet potatoes. In a cup mix salt, pepper and nutmeg. Preheat oven to 400. Arrange 1/3 of sweet potatoes in pan over-lapping. Sprinkle with 1/3 of salt mixture. Repeat till all ingredients used. Pour cider over layers and bake covered for 1 hour. Meanwhile make pecan-crumb topping.

Topping: Melt margarine in skillet. Cook bread pieces and pecans until bread and pecans are lightly toasted (about 5 minutes). Put on top of casserole just before serving.

Source: Ann (a Secretary from Halliburton)

Sweet Cinnamon Biscuits

2008-01-22T15:02:00.000-06:00

2 cups Flour, sifted
1 Tbs Baking Powder
1 tsp Salt
1/4 tsp Baking Soda
1/4 cup Vegetable oil
3/4 cup Buttermilk
8 Tbs (1 Stick) Butter, softened
3/4 cup Sugar
1 tsp Cinnamon
1 cup milk (optional)

Combine flour, baking powder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended.

Knead the dough on a lightly floured surface until smooth. Roll dough into a 15 x 8-inch rectangle.

Preheat the oven to 400. Grease a 9-inch round baking pan lightly.

Spread butter over the dough. Combine granulated sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up rectangle, jelly roll fashion, starting from one long side. Pinch seam to seal.

Cut the roll into 1 1/2-inch slices. Arrange the slices, cut side up, in a prepared baking pan. Bake until lightly browned, about 15 to 20 minutes. Remove from oven. Pour milk over the top if desired. Serve hot.

Servings: 6

Source: Grandma's Secrets Recipe Cards

Sweet Baked Acorn Squash (with apples and pears)

2008-01-22T15:01:00.000-06:00

1 medium acorn squash, halved and seeded
1 large apple, peeled, cored and diced
1/2 of 1 ripe pear, peeled, cored and diced
1/8 cup dried currants or raisins
1 Tbs packed dark brown sugar
Grated zest from an orange (to taste)
1/8 tsp ground cinnamon
1 pinch nutmeg
1 Tbs butter
1/4 cup apple cider or orange juice
1 1/2 tsp dark rum (optional)

Preheat oven to 325°F. Place squash in a buttered pan, cut side down. Add ¼ inch hot water to pan and bake for 45 minutes.

Meanwhile, mix the following in a medium bowl: apple, pear, currants or raisins, brown sugar, zest, cinnamon, and nutmeg. Melt butter in a large skillet and put fruit in. Cook for 5 minutes or until fruit is browned. Add cider or orange juice as well as rum and cook 8 minutes or until fruit is tender. When squash is done pour off water and turn cut side up. Put back in oven for another 15 minutes or until squash is tender and heated thoroughly.

Sweet and Sour Chicken

2008-01-22T15:00:00.000-06:00

3/4 cup sugar
1/2 cup vinegar
4 Tbs catsup
1 Tbs soy sauce

Cut up raw boneless, skinless chicken breasts into bite sized pieces or into strips. Dip each piece of chicken into egg and then roll in cornstarch. Fry in oil until the outsides are browned. Don't overcook. The middle should still be pink. Then place chicken in a casserole dish and pour the sauce on top. Bake at 325 degrees for 1 hour flipping over after 30 minutes. Serve with rice.

Source: Kim W (my Sister)

Stuffed Zucchini

2008-01-22T14:52:00.000-06:00

1/2 cup bread crumbs (seasoned)
2 Tbs parmesan cheese
4 Tbs butter softened
1 clove garlic minced
1/2 cup onion, chopped
1 large tomato peeled, seeded and chopped
(or you can use some canned tomatoes)
2 medium zucchini, seeded, pulp set aside
salt and pepper to taste

Preheat oven to 350°. In small dish toss breadcrumbs, cheese and 2 tablespoon of the butter. Set aside. In remaining butter, sauté garlic and onion till soft. Add tomatoes and zucchini pulp; heat through and mix well.

Place zucchini shells in a greased baking dish and fill with stuffing. Top with breadcrumb mixture. Cover and bake for 30 minutes. Season with salt and pepper to taste. Serve right away.

Source: Simple Country Pleasures Cookbook

Stuffed Chicken with Gravy

2008-01-22T14:50:00.000-06:00

Celery, chopped (leave some larger pieces)
2 onions, chopped (leave some larger pieces)
Carrots, cut into large pieces
16 oz package stuffing
2 cans chicken broth
butter
Whole chicken
Basil
Lemon zest
Salt and pepper to taste
Sour cream
Flour or cornstarch
1 Tbs catsup (optional)

Sauté (small cut) onions and celery with some salt and pepper. Mix these into the dry package of stuffing. Slowly add some chicken broth to this and let it soak. Wash and dry the chicken and put salt and pepper on the inside cavity. Stuff with mixture and seal cavity up with metal prongs, tucking tail in. Place breast-side down in pan with large chopped vegetables (carrots, celery and onions). Rub some salt and pepper on top of the chicken. Sprinkle some basil and lemon zest on top as well. Bake at 400°F. Cooking time depends on the size of chicken. See package for cooking time.

Cover for 1st 30 minutes to prevent top from burning. Baste with butter every 10 minutes or so. Add chicken broth as needed. Towards the end flip chicken over to brown the bottom. The rest of the stuffing may be cooked according to package directions. Water will need to be added to keep stuffing moist.

To make gravy take the liquid from the finished chicken and add a little more broth. Mix some sour cream and water with some flour or cornstarch. Add salt, pepper and catsup to taste. When gravy is thick enough strain to remove any clumps.

Author: Dorothy M (my 1st Mother-in-law)

Spaghetti Squash

2008-01-22T14:49:00.000-06:00

1 To Bake: Cut lengthwise, remove seeds. Pierce skin with fork. Place cut side down, bake at 350 degrees for 45 minutes. Turn squash, bake until skin is tender.

2 To Microwave: Cut lengthwise, remove seeds. Pierce skin with fork. Place cut side down in ¼ cup water. Cover with clear wrap, cook 7 to 10 minutes.

3 To Boil: Place in covered pot in 2" of water for 20 minutes.

4 Run fork over inside of cooked squash to release spaghetti-like strands. Season with salt and pepper, parmesan cheese, spaghetti sauce, or bacon bits.

Source: Sticker on Squash

Spaghetti Pie

2008-01-22T14:47:00.002-06:00

4 oz spaghetti
2 beaten eggs
1/3 cup grated parmesan cheese
1 Tbs margarine or butter
1 cup cream-style cottage cheese
1/2 lb ground beef or bulk Italian Sausage
1/2 cup chopped onion
1/4 cup chopped green pepper
3/4 cup spaghetti sauce
1/2 cup shredded mozzarella

Preheat oven to 350°F. For crust, cook spaghetti according to package directions. Drain. Combine 1 egg, parmesan cheese and margarine. Stir in hot spaghetti. Press mixture evenly into bottom and up sides of 9-inch pie plate. Drain cottage cheese; combine with 1 egg. Spread over crust. Set aside. In a large skillet cook meat, onion, and green pepper till meat is brown. Drain fat. Stir in spaghetti sauce. Heat through. Spoon over cottage cheese mixture. Bake for 20 minutes. Sprinkle with mozzarella cheese. Bake about 5 minutes more or till cheese melts and crust sets. Let stand 5 minutes. Cut into wedges.

Servings: 4

Source: Betty Crocker Cookbook

Silly Putty

2008-01-22T14:47:00.001-06:00

1 cup School Glue
1 cup Liquid Starch

(or equal parts of each)

Put liquid starch n a disposable container. Gradually add the glue, mixing constantly. Store in air-tight container. Must sit 3 hours before use.

Sausage Stuffed Acorn Squash

2008-01-22T14:45:00.000-06:00

1 medium acorn squash
dash of salt
6 oz bulk pork sausage
1/2 cup sliced fresh mushrooms
1/4 cup thinly sliced celery
2 Tbs thinly sliced green onions
1/4 cup dairy sour cream
2 Tbs grated Parmesan cheese

Heat oven to 375°F. Cut acorn squash in ½; remove seeds. Place squash cut side down in a 2 quart baking dish. Bake for 45 minutes or until just tender. Turn squash cut side up and season with salt.

Meanwhile, in medium skillet combine sausage, mushrooms, celery and onions. Cook until meat is brown and vegetables are tender; drain well. Stir in sour cream and cheese into sausage mixture. Spoon this evenly into the two cooked squash halves. Return to oven and bake for 10 to 15 minutes or until thoroughly heated. Try cutting out the bottom of the bowl before serving, it's sour.

Servings: 2

Rushville Sandwiches

2008-01-22T14:44:00.000-06:00

Olive oil or bacon grease
Salt and pepper to taste
2 medium onions
2 lbs ground beef
1 large can baked beans
2 pinches brown sugar (to taste)
4 slices of bacon, sliced thin
2 tsp Worcestershire sauce
Buns
Lettuce or Cabbage (optional)

In a frying pan, caramelize onions in oil. Add salt and pepper to taste. Add ground beef and bacon, cook until browned. Add beans, Worcestershire sauce and brown sugar, cook until heated through and consistency of a sandwich. Serve on a buttered bun with lettuce or shredded cabbage if desired.

Variations: If desired you can add any of the following ingredients: 1 green pepper, 3 stalks of celery, ½ to ¾ cup catsup, ½ cup barbecue sauce, 2 tablespoons yellow or brown mustard or other spices such as cayenne.

Tip: Bacon is really easy to slice thin when it is frozen.

Source: Calling All Cooks Show (another recipe from this show...I wish it was still on TV)

Rote Grütze

2008-01-22T14:39:00.003-06:00

2 (12 oz) pkgs unsweetened mixed berries
1 can cherry pie filling
3 cups apple juice
3 Tbs corn starch

Topping:
1 carton whipping cream
Vanilla (to taste-small amount)
Powdered sugar (to desired consistency)

Put fruit in a strainer and drain out water. In large pot bring pie filling, fruit and juice to a boil for 5 minutes. Dissolve cornstarch in water so it does not clump. Stir cornstarch into fruit mixture and stir constantly until thick. Remove from heat and put it in containers to chill. For best results chill completely overnight. Note: Cranberry juice can be used but will make the recipe much more tart.

Source: Dorothy M (my first Mother-in-law)

***NOTE: The title of this recipe is in German. Loosely translated it means 'Red Grits'. It's almost like a fruit pudding. I used to request this recipe for my birthday dinner each year. Finally my first Mother-in-law decided to walk me through how to make it. I've changed it up just a little, but it is still pretty much the same recipe she used to make for me. Tommy loves this one. :)

Rolled Buttercream

2008-01-22T14:37:00.003-06:00

(same consistency as fondant but tastes better)

1 cup Crisco (shortening) or Sweetex
1 cup Karo clear corn syrup
1/2 tsp popcorn salt
1/4 tsp lemon oil
1/4 tsp orange oil (or 1/2 teaspoon total of any citrus oils)
2 lbs (7 to 8 cups) powdered sugar
Paste food coloring, if color desired

Using heavy-duty mixer, measure all ingredients into the bowl. If you wish to colr the entire batch, add paste color at this time. (make slightly darker than desired finished color). Beat till almost mixed together, the texture of soft pie dough.

At this point, take out a small amount and store tightly wrapped in a plastic bag. This is used to soften icing if it gets to stiff (water cannot be added).

Turn out onto countertop lightly dusted with powdered sugar. Knead by hand for 2 to 3 minutes till all mixed. Check consistency frequently by taking a small piece and 'polishing' it with the palm of your hand. When it becomes glossy without sticking to your hand, enough sugar has been added. If it feels sticky, knead in more powdered sugar. Store tightly wrapped in double plastic bags in the frig. Allow to age at least 2 to 3 days. It may be kept, tightly wrapped for several weeks. Bring to room temperature before using.

Source: www.baking911recipes.com

Roasted Garlic

2008-01-22T14:36:00.000-06:00

Cut the top off a head of garlic. Brush with olive oil, sprinkle with salt and pepper then wrap in foil. Bake at 200-250° for 1 hour.

Source: Williams-Sonoma Catalog

Ribbon Pumpkin Bread

2008-01-22T14:32:00.000-06:00

No one will guess they're eatng lighter when you serve moist slices of this pretty pumpkin bread with a ribbon of cream cheese inside.

Ribbon:
6 oz Reduced-fat cream cheese
1/4 cup Sugar
1 Tbs All-purpose flour
2 Egg whites

Batter:
1 cup pumpkin
1/2 cup Unsweetened applesauce
1 Egg
2 Egg whites
1 Tbs Canola oil
1 2/3 cups All-purpose flour
1 1/4 cups Sugar
1 tsp baking soda
1/2 tsp Salt
1/2 tsp Ground Cinnamon
1/2 tsp Ground Cloves
1/3 cup Chopped walnuts

For the ribbon, combine the cream cheese, sugar, flour and egg whites in a bowl; set aside.

In a mixing bowl, beat the pumpkin, applesauce, egg, egg whites and oil. Combine the flour, sugar, baking soda, salt, cinnamon and cloves; add to pumpkin mixture. Stir in walnuts.

Divide half of the batter between two 8-inch x 4-inch x 2-inch loaf pans coated with nonstick cooking spray. Spread each with filling; top with remaining batter.

Bake at 350° for 40 - 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Refrigerate leftovers.

Yield: 2 loaves (14 slices each)

Nutrition (per serving): 107.0 calories; 23% calories from fat; 3.0g total fat; 11.0mg cholesterol; 116.0mg sodium; 19.0g carbohydrates; 1.0g fiber; 18.0g net carbs; 3.0g protein.

Source: Taste of Home Magazine (Oct/Nov 2002)

Red Lobster Cheddar Bay Biscuits

2008-01-22T14:29:00.000-06:00

2 cups Bisquick
2/3 cup milk
1/2 cup shredded cheddar cheese (2 oz)
dry parsley (optional)
1/4 cup margarine or butter, melted
1/4 tsp garlic powder

Preheat oven to 450. Mix all but butter and garlic till soft dough forms. Beat vigorously for 30 seconds. Drop by spoonfuls on an ungreased cookie sheet. Bake 8 to 10 minutes or till golden brown. Mix melted butter and garlic powder and brush over warm biscuits. Serve warm.

Yield: 10 to 12 biscuits

Source: Online (one of those recipe copy-cat sites)

Red Beans & Rice

2008-01-22T14:21:00.000-06:00

1 lb bag of red beans
Smoked sausage (spicy)
1 onion
3 to 4 stalks of celery
1 bell pepper
2 bay leaves

Season to taste:
Tony's Creole seasoning (salty)
Salt
Garlic powder

No need to soak beans overnight. Brown sausage. Add to Crockpot with the washed beans and bay leaves. Cook vegetables until soft and add them to Crockpot. Fill with water to just cover all ingredients. Watch water level while cooking, because beans soak up water more hot water may need to be added. Cook on high for the first hour and then on low for at least 2 ½ hours. Serve with rice.

Source: Terry S (a friend I've lost touch with over the years)

***COMMENTS: This is the easiest Red Bean Recipe you'll ever come across. No more worrying about soaking your beans overnight. What a pain! Just throw everything together in the crockpot and let it do it's thing.

One small warning though. The reason you put the seasonings in at the end is because any kind of salt added before the beans are cooked kind of make the beans tough. You would still be able to soften them up...but it would take double the time. That being said...there have been a couple times where it seems my beans behave this way...they take longer than normal to cook. I really think that it had to do with my sausage. I think the brand I was using was much saltier than others I'd used in the past. So kinda watch for this.

Lastly, it's always better to start your beans way early and have to rewarm them than to have them still tough when everyone is hungry. This is a GREAT recipe though. Everyone likes it!

Quick Almond Brittle

2008-01-22T14:19:00.001-06:00

2 sticks Sweet Cream Butter (no substitutes)
1/2 cup Brown sugar
8 oz. Slivered Almonds
(12 to 18) Graham Crackers

Place plain grahams on a foil lined cookie sheet.

Boil the butter and sugar until butter is melted and sugar dissolved, stir in almonds. Cook another two minutes.

Immediately spoon over the grahams. Bake in a 350° oven for 8 minutes. Let cool for 1 hour, then break apart.

Source: Stampin' Up Club (August '05) - Laura L

***STORY: This should be nominated as the official dessert of the Woodlands, Texas Stamp Club. It seems like we have this almost every month. :) It's good though. I might even put it under the candy category too...very YUMMY!

Pumpkin Pie Squares

2008-01-22T14:16:00.002-06:00

Crust:
1 cup Flour, sifted
1/2 cup Rolled oats
1/2 cup Brown sugar
1/2 cup Butter or Margarine

Filling:
1 can (13.5 oz) evaporated milk
2 cups (1 lb can) pumpkin
2 Eggs
3/4 cup Sugar
1/2 tsp Salt
1/2 tsp Ginger
1 Tbs Cinnamon
1/2 tsp Cloves

Topping:
1/2 cup Walnuts or pecans
1/2 cup Brown sugar
2 Tbs Butter

Crust:

Mix crust ingredients until crumbly. Press evenly into a 9x13-inch pan. Bake at 350 for 15 minutes

Filling:

Combine ingredients in a large bowl. Beat well. Pour over crust and return to the oven. Bake at 350 for 20 minutes.

Topping:

Combine walnuts or pecans with brown sugar and butter. Sprinkle over pumpkin filling and return to the oven for 20 minutes longer or until the filling sets. Cool in the pan.

Cooking Tips: 1/2 this recipe will fit into a 9x9-inch pan.

Source: I think I got this from Amy T (my Twin Sister)...she'll have to correct me if I'm wrong. Then I'll update this post. I know if Amy said they are good then they are good. I'm sure I've had them at her house. :)

Potato Soup

2008-01-22T14:11:00.001-06:00

5 to 6 medium potatoes, cubed
1/2 package of bacon
1 onion, chopped (as much as desired)
1 can cream of chicken soup
1 can cream of mushroom soup
1 can corn and/or cream of corn, drained
Milk
Salt and pepper to taste
Cayenne Pepper (optional)

Cut bacon into thin strips. Sauté with onions until browned. Add potatoes and put enough water in to almost cover them. Bring to a boil. Let simmer 5 to 10 minutes or until potatoes are tender. (Not too tender because you will end up with mush.) Add canned soups and corn, if mixture is too thick add some mile; maybe ½ a soup can. Let simmer for about ½ an hour. Mash some potatoes if desired to make thicker. Add salt and pepper to taste and add cayenne pepper right before serving. Store extra in containers. WARNING: Cayenne pepper will seem spicier after storing in refrigerator. If desired serve with tortilla chips.

Source: Sherie K (My Mom)
***NOTE: This is one of my favorite cold weather staples. The girls like this...Tommy's not a huge fan.

I have to mention too though...the Cayenne and Chip thing was my contribution and is not part of the original recipe. I think it happened kind of on accident. I was in the mood for something a little spicy and the spicy flavor lent itself to the tortilla chips I had nearby...but the saltiness of the chips and the spicy soup and creamy texture actually all go better together than you would imagine.

If you are skeptical, make it without the cayenne and just try it in one bowl. Go easy on the Cayenne...you can always add more but cant take it out. :)

**Note: I tried freezing this and it didn't really work. You don't get the yummy creamy consistency when you re-heat this soup after it's been frozen. :(

Poppy Seed Cake

2008-01-22T13:57:00.001-06:00

1 Box Duncan Hines Yellow Butter Cake Mix (don't follow box directions)
3/4 cup sugar
1/4 cup butter, softened
1/2 cup oil
4 eggs
1 carton (8 oz) sour cream
Poppy Seeds (about 1/8 to 1/4 cup)

Icing (not for use on jar cakes):
1 cup powdered sugar
1 tsp oil
1 tsp milk
1/4 tsp vanilla

Preheat oven to 350°F. Mix all ingredients. Grease bundt pan and dust with sugar. Pour in batter. Bake for 40 to 45 minutes (test for doneness). When done let cool 5 minutes then turn out of pan onto a plate. Glaze with icing while warm.

***COMMENT: Another option for this low-fat bread (NOT!) is jar cakes. I have made these often around the holidays as gifts. Very cute and very well received.

Let me explain. You get a fairly small WIDE-MOUTH jar (you got to be able to get the cake OUT). You butter the inside and sugar it like you would on the regular sized cake. Then you fill the jar 2/3 full. Don't overfill or you will have a mess so big that you will probably just throw the jars away rather than try and start again. :) I've done that, so trust me on this one. Also trust me when I say that you definitely want to bake these on top of a cookie sheet instead of trying to balance them on the rack...I KNOW WHAT I'M TALKING ABOUT HERE.

Make sure that the top surface of the jar is clean before putting in the oven. Bake until you can stick a toothpick in it and tell it's done. Now, heres the tricky part...take the lid and put it on the hot jar...top should still be clean! Then screw the other part on top. This is a hot job so be careful. As the jars begin to cool...one by one you will hear them pop. They are sealing themselves.

Now you have jar cakes. They are supposed to be able to keep on the shelf for a couple months...but I've never had one last that long...so I cant guarentee. I've also never used larger jars...so I'm not sure how well that would work either.

I just know that people LOVE 'em. ENJOY!

Source: Patty L (my boss at Theurgy, Inc., way back in 1997...can you believe it!?!?!)

Popish

2008-01-22T13:54:00.000-06:00

6 cup Milk
6 Tbs Cream of Wheat
6 Tbs sugar
1 tsp Salt

Stir at low temperature constantly, gradually raising the heat (over about 1/2 hour). When bubbly around edges, it's done. Serve on a plate with a pat of butter on top and toast on the side.

Servings: 6

Source: Brandon T (my funny Brother-in-law)

***NOTE: This is a recipe that Brandon likes to make on Christmas morning. He told me how to make it...I've never made it by myself. I think the trick to this one is that it has to take an hour and a half to make...if you've done it any faster than that, it's no good. :) Just joking Brandon. Honestly though, I'd rather have him make it for me again than to attempt it myself. It was really yummy though.

Play Dough

2008-01-22T13:53:00.000-06:00

1 cup Flour
1/2 cup Salt
1 cup Water
1 Tbs Cooking Oil
2 tsp Cream of Tartar
Food Coloring
1/2 tsp Vanilla

Cook, stirring constantly, until mixture forms into a large ball. Drop on waxed paper and knead to remove lumps. Store in an airtight container in the refrigerator.

Pizza Casserole

2008-01-22T13:52:00.000-06:00

1 cup uncooked medium egg noodles
1/4 lb ground beef
1/4 cup chopped onion
1/2 cup sliced pepperoni, cut in quarters
8 oz can pizza sauce
2 Tbs milk
1/2 cup shredded mozzarella cheese

Heat oven to 350°F. Cook noodles as directed. Meanwhile, in medium skillet brown ground beef and onion; drain. Stir in noodles and all remaining ingredients except cheese; mix well. Pour into ungreased 1-quart casserole. Bake for 15 to 20 minutes or until hot. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.

Source: Terry S (a friend I've lost track of over the years)

Pig Picken Cake

2008-01-22T13:50:00.002-06:00

1 Yellow Cake Mix
4 eggs
3/4 cup oil
1/2 Tbs vanilla
1 (11 oz.) can Mandrine Oranges, undrained

Frosting:
1 Large package of Cool Whip
1 Large can of crushed pineapple, in syrup
1 box of vanilla pudding powder

Mix cake mix, eggs, oil, vanilla and oranges. Bake at 325 degrees for about 25 minutes. Cool completely. Mix all frosting ingredients and frost cooled cake.

Cooking Tips: Maybe try this recipe as individual muffin sized servings.

Source: Cyndee H (my Wonderful Step-Mother)

Pecan Pie Crust (Cheese Cake)

2008-01-22T13:47:00.002-06:00

Crust:
1/2 cup brown sugar
1 cup flour
1 stick margarine
1/2 cup pecans

Cheese Cake:
8 oz cream cheese
1 cup powdered sugar
1 cup Cool Whip
1 tsp vanilla

1 Mix crust ingredients gently. Bake 10 minutes stirring couple of times

2 Mix ingredients for Cheesecake pour into crust and chill.

Source: Georgia A

***NOTE: She's the one that used to cut our hair when we were little. She had a salon in her house, I saw this recipe in my Mom's recipe box and it looks good. This is another one of those rare recipes that I'm hanging on to but haven't actually tried myself yet.

Peanut Butter Play Dough

2008-01-22T13:46:00.000-06:00

8 oz Peanut Butter
3 Tbs Honey
1 cup Non-Fat Dry Milk

Mix ingredients, adding the dry milk gradually until the mixture is a dough-like consistency.

Peach Cobbler

2008-01-22T13:43:00.002-06:00

Crust:
1 stick Butter, melted
1 1/2 cups Sugar
3/4 cup Flour
1/2 tsp Salt
Heaping tsp Baking Powder
2/3 cup Milk

Filling:
4 cups Peaches
1/2 cup Sugar
2 tbs Cinnamon

Topping:
1/2 stick Butter
1/2 cup Sugar
1 cup Flour
Cinnamon

Mix the crust ingredients and pour them into a 9 x 13-inch pan. Mix the filling ingredients in a saucpan and bring to a boil. Pour mixture over the crust. Combine the topping ingredients and sprinkle on top of the peaches. Bake at 400° for 30 minutes or until brown.

Source: Diane H (my Mother-in-law)

***NOTE: Diane is the resident expert on peaches. She can fix them any way you want them. She lives on a peach farm...so if you are looking for a tried and true Peach Cobbler recipe...go NO futher. I'm sure she has tried alot of recipes, but this is the one she makes time and time again.

Parsley Potatoes

2008-01-22T13:42:00.000-06:00

1 1/2 pounds Small red potatoes
1 medium Onion, chopped
1 Garlic clove, minced
1 Tbs Vegetable oil or Conola oil
1 1/2 cups Chicken broth
1 cup Fresh parsley, minced, divided
1/2 tsp Salt, optional
1/2 tsp Pepper

Clean potatoes. In a large skillet, saute onion and garlic in oil until tender. Stir in broth and 3/4 cup of parsley; bring to a boil. Add potatoes. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Sprinkle with salt if desired, pepper and remaining parsley

Yield: 4 Servings

Nutrition (per serving): 116.0 calories; 37% calories from fat; 5.0g total fat; 2.0mg cholesterol; 393.0mg sodium; 15.0g carbohydrates; 6.0g fiber; 9.0g net carbs; 4.0g protein.

Cooking Tips
This would be good with some bacon in it as well.

Source: Taste of Home Magazine - Oct/Nov 2002

ROASTED PEPPERS (Pablanos and Green Chiles)

2008-01-22T13:03:00.000-06:00

Lightly oil the surface of the peppers.

Roast the peppers over a flame or under a broiler until they are charred on all sides.

Set them aside in a plastic bag for 10 minutes to allow the steam to loosen the skin from the pepper.

Peel off the charred skin and discard the seeds, and set the peppers aside until serving time.

Peeled, roasted peppers can be stored in the refrigerator for 2 or 3 days or for up to 3 months in a resealable plastic bag in the freezer.

APPLE-PABLANO CHUTNEY

2008-01-22T12:58:00.000-06:00

1 Tbs unsalted butter
1 cup peeled, cored, diced Granny Smith apples (about 1 large apple)
1 cup diced red onion (about 1/2 onion)
3 cloves garlic, minced
1/2 cup Roasted Pablano Peppers, diced (see next recipe)
1/2 cup white wine
1 cup Jalapeno Jelly
1/2 cup julienned fresh sage leaves
Kosher salt to taste
Freshly ground pepper to taste

*Heat 1 tablespoon of butter in a large, nonstick sauté pan over medium heat.
*Add the apples, onions, and garlic, and cook for about 5 minutes, or until they are just beginning to soften.
*Blend in the pablanos and sauté briefly.
*Pour in the wine and cook until the wine has reduced, shaking or stirring to prevent sticking, *Add the jelly and stir until jelly has melted.
*The mixture will be thick and jam-like.
*Remove the pan from the heat, fold in the sage, and season with salt and pepper.
*Set aside until serving time.

Chutney may be served warm or at room temperature.
Yield: 3 ½ cups

Oven-Roasted Tenderloin of Pork with Apple Poblano Chutney

2008-01-22T12:55:00.001-06:00

This recipe takes a while but it is well worth the effort. Very different. Great with the Yaller bread from the Bread Chapter.

2 Pork tenderloins (about 1 pound each)
3 Tbs olive oil
Kosher salt to taste
1 Tbs unsalted butter
2 sprigs fresh sage leave, coarsely chopped
2 cups Apple-Pablano Chutney (see next recipe)

*Preheat the oven to 350c. *Prepare the tenderloins by rubbing them with 1 tablespoon of olive oil each.
*Season them generously with salt and pepper.
*Heat the remaining 1 tablespoon oil and the butter in an oven-proof sauté pan.
*Place the tenderloin in the pan and sear them on all sides to a golden brown.
*Remove the pan from the heat, sprinkle sage over the meat, and set the pan in the oven.
*Roast the tenderloins, turning them once, for about 10 minutes.
*Check for doneness. The meat should be just slightly pink but cooked through.
*When the tenderloins are finished cooking, remove them from the oven, cover them with foil, and let them rest for 5 minutes before cutting.
*At serving time slice the pork tenderloins into thick slices, on the diagonal.
*Serve the slices on a big platter with chutney on the side.

4 servings

Source: Cowboy in the Kitchen Cookbook

Our Perfect Zesty Chicken Tortilla Bake

2008-01-22T12:51:00.000-06:00

1/2 cup Miracle Whip or Miracle Whip Light Dressing
1/2 cup Flour
3 cups Milk
1 pkg (8 oz) Shredded cheddar cheese, divided
1 1/2 pounds Boneless, skinless chicken breast cooked, cut into 1-inch pieces
1/2 cup Salsa
1/2 cup Parsley, chopped
16 Flour tortillas

Make It:
1 Mix dressing and flour in medium saucepan with wire whisk until well blended. Gradually add milk, stirring until well blended. Cook and stir on medium heat until sauce comes to a boil and thickens. Stir in half of the cheese. Reserve 1 cup of the prepared sauce.

2 Add chicken, salsa and parsley to remaining sauce; stir until well blended. Spoon 1/3 cup of the sauce mixture onto center of each tortilla; roll up. Place 8 of the roll-ups, seam sides down, in each of two (11 x 8-in) baking dishes; top evenly with reserved sauce and remaining cheese.

Bake at 375° for 25 min.

Freeze It:
1 Allow second casserole to cool. Double wrap tightly in aluminum foil or resealable airtight large plastic freezer bag and freeze for up to 2 months.

Reheat It:
1 When reheating frozen casseroles it is best to defrost in the refrigerator overnight. If reheating frozen, bake in a 350° oven allowing almost double the original baking time.

Servings: 8
Preparation time: 10 minutes
Ready in: 25 minutes

***NOTE: If you put foil down in your casserole pan before cooking, it is easier to clean up. Also for the casserole(s) that you will freeze, the foil will allow you to pull the casserole out of the pan (after frozen). Then you can use your pan while you keep the casserole stored in the freezer. You will just put the frozen block back in the correct pan before thawing and recooking. Freezing meals does not have to tie up your cookware. :o)

Source: Kraft Food and Family Magazine - Winter 2004

Orange Julius

2008-01-22T12:48:00.000-06:00

1 can (6 oz) frozen Orange Juice Concentrate
1 cup milk
1 cup water
1/2 cup sugar
1/2 tsp vanilla
7 ice cubes

Mix in blender until smooth.

Recipe Inspiration: Sherie K (my Mom)

***STORY: My Mom used to make this drink for us when we were young. It was a real treat at our house. This is not her exact recipe, but the closest I could find from what I remember.

***NOTE: Kim (my Sister) told me that if you are craving an Orange Julius, you can get something similar at Sonic too. They have an Orange Creme Slush that tastes alot like this recipe.

Orange Creme Jell-O

2008-01-22T12:47:00.000-06:00

1 can (20 oz) Crushed Pineapple
8 oz Cool Whip
3/4 pound Cottage cheese
1/4 to 1/2 package Orange Jell-O powder

Mix all ingredients together and chill

Source: Amy P (neighbor of mine years ago, wonder what ever happened to her)

Old-World Manicotti

2008-01-22T12:45:00.000-06:00

12 large Manicotti Shells
4 cups Shredded Mozzarella cheese, divided
2 cups Ricotta Cheese
6 tbs Fresh Basil, chopped (or 2 Tbs Dried Basil)
1 jar (26 oz) Prepared Spaghetti Sauce, Divided
1/2 cup Parmesan or Raomano Cheese, grated
1/2 to 1 pound Italian sausage

1 Preheat oven to 350. Spray 13 x 9-inch baking dish with nonstick cooking spray.

2 Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on paper towels.

3 For filling: Brown sausage. Meanwhile in medium bowl, stir together 3 cups mozzarella with the ricotta and fresh basil. Add the sausage to the cheese mixture as well. Salt and pepper this mixture to taste. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture. You could also pipe the cheese mixture in by filling a baggie and cutting the corner off creating a piping bag.

4 Spoon 2 cups of the spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining sauce over top of pasta. Sprinkle with remaining mozzarella.

5 Bake manicotti for 15 minutes. Sprinkle with the Parmesan; bake for 10 minutes longer. Serve immediately.

Servings: 6

***NOTE: I haven't really perfected this recipe yet...but it is very yummy! That's why its on my site!

Source: Grandma's Kitchen Recipe Cards

No-Rise Pizza Dough

2008-01-22T12:27:00.000-06:00

1 1/2 cups hot water
2 tsp salt
2 Tbs sugar
4 1/2 tsp yeast (2 packages)
3 3/4 cups flour

Mix all ingredients. Roll out to desired shape and bake according to recipe directions. For good calzones, put some of your favorite pizza toppings on it, fold it over and seal. Bake till browned.

Source: JoAnn K (my Sister-in-law from my 1st marriage)

***STORY: JoAnn and her family had a Christmas Even tradition. They had pizza on Christmas Eve. We were out in Indiana visiting and she told me she was going to make pizza for dinner. The first thing through my mind was WOW...it's cold outside and you are going to have to raise the dough...what a pain. BUT, she had a recipe for a dough that did it's rising in the oven and didn't require rise-time. WOW!

I didn't really need it at the time...I generally just ordered Dominoe's when I wanted pizza. It's really come in handy though when I make Calzones.

Melanie and Julie used to always request Calzones for dinner when they visited...or as Melanie used to call them, Cow-Zomes. We all get to chose our favorite toppings and we would put the first letter of our names on the top with grated cheese. After all...You wouldn't want someone else eating yours. :) FUN TIMES!

New Orleans Peanut Butter Pie

2008-01-22T12:23:00.001-06:00

Crust:
3 cups vanilla wafers, crushed (this equals 1 - 12 ounce box)
1 stick melted butter

Filling:
1/2 lb ream chceese, softened
1/2 cup creamy peanut butter
1 tub (8 - 10 oz) tub frozen whipped topping, thawed
1 cup powdered sugar
1/2 can (14 oz) sweetened condensed milk

1 In a large mixing bowl, moisten crumbs with butter and put a thin layer on sides and bottoms of 2 - 9 inch pie pans. Bake at 350 for 7 to 15 minutes or until crust begins to turn golden.

2 In a large mixing bowl, beat cream cheese, peanut butter and sweetened condensed milk with mixer until creamy. Add powdered sugar gradually. Fold in whipped topping. Pout into cooled pie shells and frost with more whipped topping if desired. Garnish with chocolate shavings, peanuts or chocolate morsels. Refrigerate until chilled. Pie also may be frozen.

Source: Marie F (a friend of the Muse Family)

***Story: This is another recipe that reminds me of Julie (my step-daughter). It also reminds me of speech class. Julie and I both have done this recipe for our demonstrative speech in school. I did mine first. This was during the time she was staying with us...she liked the idea and liked the recipe so she decided to do it in her speech class as well. She was very nervous...but handled it like a pro.

Monkey Bread

2008-01-22T12:11:00.000-06:00

1 large tube of Buttermilk biscuits
1/2 cup sugar
2 tsp cinnamon
1/3 cup melted butter
1/2 cup brown sugar

Cut biscuits into 4 pieces. Roll into ball and coat with cinnamon/sugar mixture. Lay evenly in a bundt pan. Combine Brown sugar and butter and pour over top. Bake at 350 till for about 20 minutes or until done. Let cool 5 minutes, then turn out onto a plate and enjoy. 1 recipe serves 3 or 4 people.

Recipe Inspiration: Marsha M (old family friend)

***NOTE: Marsha used to make us monkey bread ALOT. She lived with us for a little while and she made it then...she also made it a couple times when we were camping...I believe...or maybe girls camp? This is not HER recipe but the closest I could find to what I remember. I've done this in a dutch over while camping too...it's a little more finicky when you aren't doing it in the oven...but it's worth it if you can make it for breakfast while camping out. YUMMO!

***STORY: This is one of Melanie's favorite recipes. She requests it often. At one time, she was requesting it at almost every time she stayed the weekend. She would get everything out and put it all on the counter. She knew what all the ingredients were. Then she'd wash her hands and come get me and tell me she was ready for me to help her make it. We always did the assembly line thing. I cut the biscuits up and she'd put the cinnamon on them and put them in the pan. GOOD MEMORIES!

Mom's Famous Salsa Recipe

2008-01-22T12:08:00.001-06:00

28 oz can whole peeled tomatoes, drained
10 oz can Rotel tomatoes and chilies
1 to 2 pickled peppers pieces, to taste
1/4 tsp salt
1 tsp (or more) garlic powder
1/2 tsp cumin
1/2 tsp oregano
1 Tbs dried onion flakes
1 tsp (+ or -) sugar
Finely chopped cilantro (to taste)

Put all ingredients into the blender. Blend until desired consistency. To thicken, add a little tomato paste and then re-season to taste. Tastes best when cold. Will keep in the fridge for at least a week.

When buying the pickled peppers, buy a very small can then store the extra in an airtight container in the fridge. They will keep for several months.

***NOTE: To make this recipe even faster, pre-measure the dry ingredients and store them in separate baggies in an air tight container. This is how Amy (my twin sister) does it. She gets a lot of requests for this becuase she lives up North...and as we all know...there are no REAL Mexican Restaurants up there...only imitators!

Source: Amy T (my Twin Sister)
Author: Sherie K (my Mom)

Mock Margarita Punch

2008-01-22T11:53:00.000-06:00

1 can (12 oz) frozen limeade, thawed
1 can (12 oz) frozen lemonade, thawed
2 liters of lemon-lime soda, chilled
Sugar (optional)
Green food coloring
Crushed ice
Salt
Lime slices
48 oz water (4 cans)

In a large punch bowl pour thawed limeade and lemonade along with water. Color with a few drops of green food coloring, add sugar to taste. Chill. Before serving, add soda and ice.

To serve: Run some lime on rim of glass to moisten, then dip rim into salt. Pour punch into prepared glasses and garnish with lime slice.

Source: Delia L (a good friend I met in college, we are stampin' buddies now)

***NOTE: Delia gave me this recipe when she was in a speech class in college. She was doing her instructional speech for the semester. She got up and taught everyone how to make this drink. :) Other people in the class made other food items for their speeches and then they had a pot-luck type party at the end. I was taking a class down the hall and got to come in and sample a bunch of stuff.

Michelle's Fudge

2008-01-22T11:47:00.001-06:00

1 1/2 cups sugar
1 small can evaporated milk
2 Tbs butter
1/4 tsp salt
1 1/2 cups semi-sweet chocolate chips
2 cups mini marshmallows
1 tsp vanilla extract
1/2 cup chopped nuts (optional)

Combine sugar, milk, butter and salt in saucepan. Bring to a full boil over medium heat, stir constantly. Boil for 4 to 5 minutes. Remove from heat. Stir in remaining ingredients. Stir vigorously until marsh-mallows are melted. Pour into a foil lined 9-inch square pan, refrigerate for 2 hours or until firm. Cut into squares.

Source: Michelle S (my Sister-in-law)

***NOTE: This is a great fudge recipe because it's almost a no-fail type fudge recipe. I LOVE fudge...but don't ask me to pull out a thermometer and sit there and watch the temperature to get it right. This recipe isn't like that, it's easy and the marshmallow (which disappear completely) give it a less-dense-than-a-rock taste. You know what I'm talking about, right? I think this one is a little more sensitive to heat than a real fudge...but how many people set fudge in a hot kitchen anyways...

GREAT FUDGE RECIPE!

Mesquite Grilled Dove Wraps

2008-01-22T11:41:00.000-06:00

2 dozen Dove breasts
6 Poblano peppers seeded, cored, cut into 1 1/2" squares
1 Purple onion, quartered
Monterey Jack cheese, cut into 1/4" 1" cubes
1 lb Center cut bacon

Baste:
1 jar (8 oz) Jalapeño jelly
3 tbs Soy sauce
3 Cloves garlic, minced
2 tbs Olive oil
1 tbs Dijon mustard
1/4 tsp Black pepper
1/3 cup Merlot or other red wine

1 Begin with breasted doves, removing any pellets, feathers or damaged meat.

2 Fillet the breast meat from the breastbone. Take a slice of purple onion and lay two dove breast fillets on top of the onion. Then place a slice of Monterey Jack cheese, topped by a poblano pepper square. Carefully wrap the onion, dove breast, cheese and poblano stack with peppered bacon.

Hint: Be sure to wrap one strip lengthwise to hold in the cheese, followed by one-piece width-wise. Fasten with moistened toothpicks.

Place doves on a grill with medium high indirect heat. Brush the jalapeno baste over the wrapped doves, turning every 4 to 5 minutes and rebasting until the bacon has browned. Remove from the grill, remove toothpicks and enjoy.

Web page: http://www.thetexasgourmet.com/

***COMMENT: Not sure whether to say I got this from Diane H (my Mother-in-law) or that website above. She orders alot of fancy spicy jelly's and marinade stuff from that Texas Gourmet place. When she gets them, they come with recipe cards. Most the recipe cards call for things that you can only find through them. This one calls only for jalepeno jelly which is readily available at almost any grocery store. I also have a recipe for it that I will post.

***ANOTHER COMMENT: This recipe is actually pretty versatile. You could do this same thing with Shrimp or Chicken or Beef. Mmmm....

Margaret's Hot Bandanas

2008-01-22T11:35:00.002-06:00

Filling:
1 (7 ounce) jar Kalamata Olives, drained and sliced
1 1/2 cups diced, peeled white onion
1 lb ripe beefsteak tomatoes, chopped
1 1/2 cups mozzarella cheese, diced
1 cup grated parmesan cheese
2 cloves pressed garlic
2 tsp salt
1/4 tsp pepper
2 tsp dried basil
1/4 cup wine vinegar (red wine vinegar)
1/3 cup olive oil

Buns:
10 hard Kaiser rolls
3 Tbs soft butter
3 fresh basil leaves

Mix the first 5 ingredients in a bowl and set aside. Mix the next 6 ingredients in a small jar and shake to mix. Mix dressing and tomato mixture. Hollow out Kaiser rolls and put mixture in them. Bake at 350 for 20 to 25 minutes. Serve in cloth bandanas if desired.

Source: Calling All Cooks Show, on the Food Network.

***It would be pretty to serve these with bandanas on them, but they are so yummy, we generally don't find the bandanas in time before we are diving into them.

I loved that show where I found this recipe...I don't think it's on anymore...it was a show where they went around the US and had people make their family favorites. Perfect for recipe collectors like me...tried and true recipes. This is delicious...give it a try!

Lisa's Lemon Bars

2008-01-22T11:30:00.000-06:00

1 cup unsalted butter, softened
2 cups (+1 Tbs, set aside) flour
1/2 cup powdered sugar
4 large eggs (room temperature)
2 cups sugar
Grated rind of 1 large lemon
6 Tbs fresh lemon juice
1/2 tsp baking powder
1 1/2 cups chopped walnuts

Preheat oven to 325. Grease 9x13 baking pan. Beat together butter, powdered sugar, and 2 cups of flour until fluffy. Scrape mixture into the pan and smooth into an even layer. Bake for 15 minutes. Beat eggs and sugar until light. Add lemon rind and juice. Sprinkle the remaining flour and baking powder over all, then pour in the nuts, combine well. Pour lemon mixture onto the crust and bake for another 30 - 35 minutes. Cool slightly then cut into squares. Loosen edges before removing squares from pan.

Source: Meyer Lemon Plant tag

***STORY: I have to explain the source. Right after I moved in with Tommy, I told him I wanted a lemon plant. We were living in an apartment but decided we could put it out on the patio. We went to the nursery and picked one out called the Meyer Lemon. My Mother comes from the Meyer family and it was supposed to be a little sweeter than some of the other varieties, so that's what we got. When I got it home and planted it in a large pot, I removed the tag and before tossing it, I decided to read it. It had a recipe on the back. That year, I got several lemons in the fall and decided to try the recipe that came with my plant. It was delicious. Now its sort of a tradition that I make these lemon bars with the lemons from that plant. I still have the same plant too...now it is planted in the ground. So, I guess its about 5 or 6 years old now. I love my lemon plant....AW!

Lemonade Pie

2008-01-22T11:29:00.003-06:00

1 small can frozen pink lemonade
1 small container frozen whipped topping
1 can sweetened condensed milk

Mix together all ingredients until smooth and pour into graham cracker crust. Chill overnight. Tastes like lemon pie. You can have many variations of this recipe. For example you may choose some sort of lime concentrate to make an imitation key lime pie.

Lemony Garlic Chicken

2008-01-22T11:29:00.002-06:00

3 Cloves of garlic, minced
1/4 cup Butter
6 oz Lemonade concentrate, thawed
3 pounds Chicken
Salt and pepper to taste

Saute the garlic in the butter. Remove from heat. Stir in lemonade, set aside. Season chicken with salt and pepper, coat with lemonade mixture. Grill or broil till chicken is done, juices run clear. Baste often with juices.

Layered Spinach Salad

2008-01-22T11:27:00.000-06:00

1 package (9 oz) Refrigerated Cheese Tortellini
2 cups Red cabbage, shredded
6 cups Torn fresh spinach
2 cups Cherry tomatoes, halved
1/2 cup Green onions, sliced
1 bottle (8 oz) Ranch salad dressing
8 strips Bacon, cooked and crumbled

Cook Tortellini according to package directions. Drain and rinse with cold water; set aside to cool. In a large glass bowl, layer cabbage, spinach, tortellini, tomatoes and onions. Pour dressing over top, sprinkle with bacon if desired. Cover and refrigerate for at least 1 hour (or overnight). Makes a large bowl of salad.

Source: Cyndee H (my Wonderfuly Step-Mother)

Knock Your Socks Off Buttermilk Pie

2008-01-22T11:24:00.001-06:00

2 3/4 cups sugar
4 eggs
2 tsp vanilla
3 Tbs flour
1 1/2 sticks margarine, melted
1 1/2 cups buttermilk
1/2 cup crushed graham crackers
3/4 cup chopped pecans
2 (9-inch) pie crusts, unbaked

1 Preheat oven to 325°. In a large bowl, mix together sugar and eggs; add vanilla and flour. Stir in margarine and buttermilk. Do not beat. Fold in crushed crackers and pecans. Pour into pie crusts, dividing mixture evenly between the 2 crusts. Bake 45 minutes or until center of pie is firm when tested with a knife. Best served warm.

EVERYONE LOVES THIS RECIPE!!! TRY IT OUT!

***NOTE: Diane H (my Mother-in-law) makes this recipe and freezes one of the pies. It makes 2 and unless you are bringing them to an event, you'll never eat that much...it's pretty rich, similar to pecan pie. She said that it freezes well and tastes really good still after being frozen. SO, I've never tried it, but heard from a reliable source that it works well.

Source: Houston Chronicle (...and yes that was the name given for the recipe...)