Basic Enchilada Recipe

This is a really bare-bones recipe - my family doesn't like fancy foods, like "onions" - so feel free to dress it up with whatever you like. It's more of a "smothered burritos" dish, since I don't like the way enchilada filling comes spilling out when I scoop it from the pan.

1 pound ground beef
Dried onion, salt, pepper
1 can enchilada sauce (we get the big can - Bunny likes it saucy)
Eight flour tortillas
Grated cheese
Sliced olives

Brown ground beef with onion, salt and pepper; pour in enchilada sauce and simmer. Scoop meat sauce onto tortillas; top with cheese and olives and roll up burrito-style. Place in 9x13 baking dish. Pour remaining sauce over enchiladas. Bake uncovered about ten minutes or until bubbly at 425°; then cover with foil, turn heat down to 350° and bake about 25 more minutes.

For bean enchiladas, substitute one can refried beans and sour cream for ground beef and sauce. Spread tortilla with sour cream, then beans, then top with cheese and olives. Pour canned sauce over enchiladas and bake as above.

I made both last night and poured one can of sauce in the ground beef, then split the other can between the bean and the beef.

Hearty Six-Hour Stew

I made this yesterday and my family really liked it! It was simple and easy to throw together and it's also an easy recipe to adjust to fit your family's tastes and preferences. I used corn instead of peas this time, and I cooked it all on low in my crockpot for about 8 hours.

1 lb beef stew cubes
4 carrots, sliced
4 medium potatoes, cut in large chunks
1 bay leaf
1 (1-ounce) package dry onion soup mix
2 (10 3/4 ounce) cans cream of mushroom soup
1 (8-ounce) can tomato sauce
1 (10-ounce) package frozen green peas

Grease Dutch oven or heavy pan. Place beef cubes on the bottom. Layer carrots, then potatoes, placing bay leaf on top. In a separate bowl mix remaining ingredients and pour over beef and vegetables. Cover with a tight fitting lid. Bake @ 250* F for 6 hours (or up to 8 hours). You can also bake this in your slow-cooker on low for up to 12 hours.

Serves 4 to 6

Chocolate Cheesecake

Ingredients
1/3 cup butter or margarine, melted
1 1/4 cups graham cracker crumbs
1/4 cup sugar
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can Sweetened Condensed Milk
2 cups semi-sweet chocolate chips, melted
4 large eggs
2 teaspoons vanilla extract

Directions
Preheat oven to 300 degrees F. Combine butter, graham cracker crumbs and sugar; press on bottom of 9-inch springform pan.

In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into prepared pan. Bake 65 minutes or until cake center is set. Cool to room temperature. Chill thoroughly. Garnish as desired. Store leftovers covered in refrigerator.

We had this for dessert on Thanksgiving - it was so great.

Grandma Keen's Sugar Cookies

My beautiful great grandmother, Alice Keen, left quite a legacy, particularly among us girls... here's just one of her wonderful bequests.

1 cup butter, softened
1 1/2 cups powdered sugar
1 egg
1 tsp vanilla
3 cups sifted flour
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt

Cream butter. Gradually add powdered sugar - mix until fluffy. Add egg and vanilla; mix. Sift together flour, baking soda, cream of tartar and salt. Gradually add to creamed mixture. Combine into a ball. Roll out on a lightly floured surface 1/8" - 1/4" thickness. Cut in desired shapes. Bake ten minutes at 375° on ungreased cookie sheet.

Note: I never roll my dough out that thin - the cookies are too crispy. I usually double the recipe because it doesn't make enough for my cookie monsters.

I've also made candy cane cookies using this dough. Double the recipe, divide dough in half, and to one half add peppermint flavoring and red food coloring. Roll dough into ropes, twist together candy-cane style, and bake the same way. Mmmmm.

Christmas Party Recipes

My dear friend Carrot Jello posted these on her blog and they looked good. So there you have it. :)

Irish Mince Tartlets

1 lg. jar of mince meat pie filling (or other flavor pie filling)
2 recipes for 2-crust pies
1 beaten egg
Oven 450F
Roll out two crusts at a time. Cut into 4-inch circles with large biscuit cutter or tart cutter for as many pairs as will fit. Place 2 tablespoons of filling in the center of the bottom crusts. With a pastry brush put egg around the edge to seal. Cut a slit or small hole in the top crust and place on top. Press down firmly and seal the edges. Brush with egg (I brushed with cream and sprinkled with sugar). Place the tartlets on an ungreased cookie sheet and bake for 20 to 25 minutes, until crust is golden. Remove from oven and let cool completely on wire rack.
Repeat with second two pie crusts. Yield: about 20 tartlets

ABC Slump (or apple, blueberry, cranberry)
6 Servings
Prep/Total Time: 30 min.
Ingredients
• 1 cup chopped peeled tart apple (I used granny smith)
• 1 cup fresh or frozen blueberries (I used frozen)
• 3/4 cup fresh or frozen cranberries (I used fresh)
• 1 cup water
• 2/3 cup sugar
•
• DUMPLINGS:
• 3/4 cup all-purpose flour
• 1/4 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 3 tablespoons cold butter
• 1/3 cup milk
• Half-and-half cream
Directions
• In a large saucepan, combine the fruit (I cooked the apples and cranberries a few minutes before adding the blueberries), water and sugar; bring to a boil. Reduce heat; cover and simmer for 5 minutes.

Meanwhile, in a large bowl, combine the flour, sugar, baking powder, cinnamon and nutmeg; cut in butter until mixture resembles coarse crumbs. Add milk; stir just until moistened. Drop into six mounds onto simmering fruit. Cover and simmer for about 10 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift the cover while simmering). Serve warm with cream. Yield: 6 servings.

Sweet Potato Pie

Prep Time: 30 Minutes
Cook Time: 1 Hour 50 Minutes Ready In: 2 Hours 20 Minutes
Servings: 8

INGREDIENTS:
1 (1 pound) sweet potato
1/2 cup butter, softened
1 cup white sugar
1/2 cup milk
2 eggs 1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
(I used 1 tsp pumpkin pie spice instead)
1 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
DIRECTIONS:
1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Chicken Fajitas

1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon soy sauce
1 tablespoon lemon juice
1 teaspoon chili powder
1 clove garlic, minced
2 dashes hot pepper sauce
1 1/2 pounds boneless, skinless chicken thighs, cut into strips
1 onion, thinly sliced
½ green bell pepper, sliced
½ red bell pepper, sliced
Flour tortillas
Sour cream, optional
Shredded lettuce, optional

1. In a large Ziploc bag combine Worcestershire sauce, vinegar, soy sauce, lemon juice, chili powder, garlic and hot pepper sauce. Place chicken and vegetables in bag, and turn to coat. Marinate for 30 minutes at room temperature, or refrigerate for several hours.
2. Spray large skillet with nonstick spray. Empty the bag into the pan, and saute over high heat until chicken and vegetables are cooked through.
3. Serve with warm tortillas. Garnish with sour cream, lettuce, as desired.

Pineapple-Apple Upside-Down Cake

Years ago, Ryan and I bought a cookbook of favorite recipes from the farmers of Apple Hill in Camino, CA. This weekend, I tried the following recipe from that cookbook and took it to share with some of my girlfriends during a GNO. It was a big hit!

½ cup butter
¾ cup brown sugar
2 eggs
1 tsp. Vanilla
1 ¼ cup flour
1 tsp. Baking powder
½ tsp cinnamon
¼ tsp salt
1/8 tsp allspice

Cream butter and sugar. Beat in eggs and then vanilla.

Sift together flour, baking powder, cinnamon, salt, and allspice. Gradually add flour mixture to cream mixture. Mix well. Set aside. Preheat oven to 350 degrees.

½ cup sugar
½ tsp. Cinnamon
2 medium size apples, finely chopped
3 oz. Crushed pineapple

Stir sugar and cinnamon together and sprinkle half of it over a lightly greased round cake pan. Mix apple and pineapple, spread in pan. Sprinkle with remaining sugar mixture.

Spoon batter evenly over pineapple and apples. Bake for 35 minutes, or until toothpick inserted comes out clean. Cool 10 minutes. Turn onto a serving plate.

*I served this with cool whip. It is yummy with or without. :)

Game Day Chili

I tried this new recipe out on my husband and his friends when he was having a "guys night" at our house. They all loved it! The girls and I really enjoyed it, too. This will be a keeper! :)

1 Tbsp olive oil
2 lb stew meat, cut into ¾ inch cubes
4 cloves garlic, minced
1 pkg chili seasoning mix
1 (28 oz) can crushed tomatoes, undrained
3 ¼ cup beef broth
1 (6oz) can tomato paste
2 cans chili beans in sauce, undrained
Sour cream, shredded cheese, green onions, corn chips to add as toppings.

In 5 qt Dutch oven or saucepan, heat oil over medium-high heat until hot. Add stew meat and garlic; cook, stirring occasionally, until beef is browned. Stir in chili seasoning mix. Stir in tomatoes, broth, and tomato paste. Heat to boiling. Reduce heat to low; cover and simmer 2 hours, stirring once halfway through cooking.

About 15 minutes before serving, stir in beans. Cook 10-15 minutes longer or until beans are hot.

Top individual servings with sour cream, cheese, green onions, and corn ships.

Ritz Chicken

This is another recipe I got from a friend.


4 boneless skinless chicken breasts or 1 whole chicken
1 can cream of chicken soup
8 oz sour cream
40 ritz crackers (1 pkg basically), crushed
1 stick margarine, melted ***I only used 1/2 stick

Boil and debone chicken; tear into small pieces and line bottom of baking dish (or just cook some and rip it up...or buy a precooked rotiserrie chicken and rip that up- or use leftover chicken). Mix together soup and sour cream. Pour over chicken. Put cracker crumbs on top; pour melted margarine over crumbs. Bake 30 minutes at 350 until bubbly. Good reheated in the microwave too.

***I intentionally served it with rice and broccoli so I could try it all together and know if next time I'd like to add the rice and broccoli when baking to make it a casserole. And I do believe I will do that next time! I think this recipe will be an easy one to play with like that. Other variations could be to add frozen hash brown, or change the topping to corn flakes or potato chips, or add a different kind of frozen veggie. The flavor of the sauce will work well with many things and that versatility makes this a great recipe. This would also be a great freezer meal; just defrost and bake as directed. :)

Meatloaf for a Mob

No kidding, this will feed a mob! And this is only half of the original recipe. It originally made FOUR loaves, serving 8-10 each! But that is just overkill for me, so I cut the recipe in half and still end up with two large loaves. One for now and one to freeze for later.

4 eggs, lightly beaten
23 oz V8 juice
1 large onion, finely chopped
2 celery ribs, finely chopped
2 ¼ cups seasoned bread crumbs
1 envelope onion soup mix
1 tsp pepper
4 lbs ground beef
¾ cup ketchup
1/3 cup packed brown sugar
¼ cup prepared mustard

In a large bowl, combine the eggs, V8 juice, onions, celery, bread crumbs, soup mix, and pepper. Crumble beef over mixture and mix well.

Shape into two loves; place each in a greased 13x9 baking dish. Cover and freeze one loaf. Bake the other uncovered for one hour. Combine the ketchup, brown sugar, and mustard. Spread over loaves. Bake 15-30 minutes longer, or until a meat thermometer reads 160 degrees.

To bake frozen loaf: Defrost. Bake uncovered at 350 degrees for 1 ½ hours. Combine the ketchup, brown sugar, and mustard. Spread over loaf. Bake 30 minutes longer, or until a meat thermometer reads 160 degrees.

Maple Cinnamon Ham Steak

I just made this tonight and it was absolutely DELICIOUS! I served it with Apple Spice Rice.

INGREDIENTS

1 1/2 tablespoons butter
1 (2 pound) ham steak
1 red apple, cored and thinly sliced
1 green apple, cored and thinly sliced
1/2 cup maple flavored pancake syrup
1 teaspoon ground cinnamon

DIRECTIONS

Melt the butter in a large skillet over medium-high heat. Fry the ham on both sides in the butter until browned. Lay the sliced apple over the ham. Pour the syrup over the apples. Reduce heat to medium, and simmer, stirring occasionally until the apples are cooked through. *I covered the pan for about 5 minutes and found that it cooked the apples perfectly.

Sprinkle with cinnamon, and serve immediately.

Busy Night Special

My mom used to make this on the busiest night of the week. She would change the name to whatever day it was (Tuesday Night Special, for example) but I just simply call it Busy Night Special. True to it's name, it is great for a busy day because it is very simple to make and pretty quick to throw together.

1/2 - 1 pound ground beef (I usually only use 1/2)
1 pkg taco seasoning mix
2 cups rice, uncooked
4 cups water
1 can (drained) or 10 oz bag of EITHER green beans OR corn
garlic salt and pepper to taste
shredded cheese (optional)

Cook ground beef; drain. Add taco seasoning, rice, water, veggies, and seasonings. Bring to a boil; reduce heat, cover, and simmer for 20 minutes or until rice is tender. Test seasonings and adjust as needed. Sprinkle with cheese. Serve.

Vegetarian Variation: Substitute 1 can black beans, rinsed and drained, for the ground beef.

Tempting Turkey Tetrazzini

1 package (7 ounces) spaghetti
2 cups chicken or turkey broth
2 cups half-and-half, or milk
1/2 cup flour
1/4 cup butter or margarine
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cut-up cooked turkey or chicken
1 cup sliced ripe olives
1/2 cup slivered almonds
1/2 cup shredded Cheddar cheese (4 ounces)

1. Cook and drain spaghetti as directed on package. Rinse with cold water; drain.
2. Heat oven to 350ºF.
3. Mix broth, half-and-half, flour, butter, salt and pepper in 3-quart saucepan. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute.
4. Stir in spaghetti, turkey, olives and almonds. Spread in ungreased rectangular baking dish, 13x9x2 inches. Sprinkle with cheese.
5. Bake uncovered 25 to 30 minutes or until hot and bubbly.

We tried this last night and really liked it! I used chicken, and actually, I used canned chicken - for convenience mostly. I would probably like it even better with regular chicken. I also think this would be a good freezer meal, but I haven't tried freezing it yet so I won't label it as such until I do.

Vegetarian Variation: Omit Turkey/Chicken, use vegetable broth instead of chicken broth, and add broccoli.

Pasta Fagioli

(A hearty Italian soup)

1/2 Onion, chopped
3 cloves Garlic, chopped
2 cans italian-style Stewed Tomatoes, undrained **
3 cans Chicken Broth
2 cans Cannelini Beans (white kidney beans), undrained
1 T Basil
1/4 t. Pepper
8 oz Tomato Sauce
8 oz. tiny Shell Pasta
8 - 10 sprigs Cilantro

In food processor,blend onion, garlic, stewed tomatoes, tomato sauce and cilantro until smooth. Heat in large pot; add, chicken broth, beans, basil and pepper. Heat to a boil; simmer 10 minutes. Add pasta and cover for 10 - 12 minutes or until pasta is done.

Vegetarian Variation: Substitute vegetable broth for chicken broth.

Zesty Grilled Chops

· 3/4 cup soy sauce
· 1/4 cup lemon juice
· 1 tablespoon brown sugar
· 1 tablespoon chili sauce
· 1/4 teaspoon garlic powder
· 6 bone-in pork loin chops (8 ounces each)


DIRECTIONS

In a large resealable plastic bag, combine the soy sauce, lemon juice, brown sugar, chili sauce and garlic powder. Remove 1/4 cup for basting and refrigerate. Add pork chops to the remaining marinade; turn to coat. Cover and refrigerate for 3 hours or overnight, turning once.

Drain and discard marinade from chops. Grill, covered, over medium-hot heat for 4 minutes. Turn; baste with reserved marinade. Grill 4-7 minutes longer or until juices run clear.

Pot Roast

A really good Sunday Pot Roast is super easy to make, especially if you have a crockpot. Here is my favorite way to make it:

2-3 pounds chuck roast (boneless)
1 pkg dry onion soup mix
2 cups water
Vegetables like carrots, onions, potatoes

Dump all in crockpot and cook on low 6-8 hours. You can cook on high for 4-6 hours, but I get much better results by cooking slowly.

When roast is done, use juices to make gravy.

Often, instead of using potatoes and making a gravy, I only put carrots and onions in for veggies, then a couple of hours before it's done, I add uncooked rice (about 1 1/2 cups). The rice cooked in the meat juices and onion soup mix is oh, so good. :)

Shepard's Pie

It seems like everyone has their own version of this dish, so here is mine! :)
1 lb ground beef
2 Tbsp Flour
1 pkg dry onion soup mix
2 cups water
1 can EITHER green beans or corn (whole kernel or creamed) OR 10 oz frozen vegetable of your choice
Mashed potatoes

Preheat oven 350 degrees. Brown the ground beef, drain the fat. Add flour to meat and allow flour to coat meat, add soup mix. Slowly stir in water. Stir often and bring to simmer. Reduce heat. Season to taste.

Put in bottom of casserole dish, add vegetable, top with mashed potatoes. (I like homemade, but you could use instant if you like.)

Bake for 20-25 minutes

*VARIATION... for Tater Tot Casserole, I make the meat mixture the same, then layer canned corn, then a layer of shredded cheese, and top with tater tots. I bake it either a little hotter or a little longer - until tater tots are crisp. :) (And the Tater Tot Casserole freezes well, just defrost completely first.)

Quick and Easy Spaghetti Dinner

An easy skillet spaghetti dinner recipe.

INGREDIENTS:
· 1/2 pound lean ground beef
· 1/4 cup chopped
· pinch ground hot pepper
· 1 teaspoon dried leaf basil, crumbled
· 1/2 teaspoon dried leaf oregano, crumbled
· 2 1/2 cups water
· 2 cups marinara sauce or your favorite spaghetti sauce
· 12 ounces spaghetti, broken in half
· freshly ground black pepper
· 1 cup grated Parmesan cheese

PREPARATION:

In a large saucepan or Dutch oven, combine the ground beef, onion, cayenne pepper, basil, and oregano. Cook, stirring to break up meat, until browned, about 5 minutes. Drain off any excess grease.

Add 2 1/2 cups water, the spaghetti sauce, and spaghetti; bring to a boil, stirring frequently.

Cover, reduce heat to low, and cook, stirring frequently, until the spaghetti is just tender and most of the liquid is absorbed, about 15 minutes.
Turn off the heat and let pan stand, covered, 5 minutes. Season with pepper to taste and serve sprinkled with the cheese.

Vegetarian Variation: Omit ground beef, add one chopped zucchini when onion is mostly cooked.

Oatmeal Strawberry Bread

· 3 cups all-purpose flour
· 1 1/2 cups rolled oats
· 1 cup white sugar
· 1 cup brown sugar
· 1 tablespoon ground cinnamon
· 2 teaspoons baking powder
· 1 teaspoon salt
· 1 cup applesauce
· 1 cup egg substitute (or 4 eggs, scrambled)
· 4 cups sliced strawberries, divided
· 1/4 cup rolled oats

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease two loaf pans.

2. Stir together the flour, 1 1/2 cups rolled oats, sugars, cinnamon, baking powder, and salt in a large mixing bowl. Sprinkle strawberries lightly with sugar. Mash half of the strawberries. Add the applesauce and eggs to mashes strawberries; whisk. Stir mixture into flour mixture until just moistened. Fold in remaining strawberries. Pour into the prepared loaf pans, and sprinkle the tops with the remaining 1/4 cup of rolled oats.

3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool the strawberry bread in the pans for 5 minutes before cooling completely on a wire rack.

Coca Cola Pork Roast

6 lbs pork roast (pork butt/shoulder)
20 oz coke
12 oz la victoria red taco sauce mild
1 c. brown sugar
1 tbsp cumin

Place pork in crock pot, add water to the crock pot, half way up pork (or just an inch or two of water), cook pork in crock pot for 12 hours on low. Drain water, add remaining ingredients, cook 2-4 more hours on low. Shred in crock pot, cook 2 more hours.

contributed by my cousin Karen Rees

Potluck Lasagna

1 pound ground beef
1 can (14.5 ounces) Italian stewed tomatoes, cut up*
1 can tomato paste
1 Tbsp minced fresh parsley
½ tsp minced garlic
2 eggs
1 ½ cups (12 ounces) cottage cheese
1 ½ cups ricotta cheese
1 cup grated parmesan cheese
1 tsp salt
1 tsp pepper
6 lasagna noodles, cooked
2 cups shredded mozzarella cheese

In large skillet, cook beef; drain. Stir in tomatoes, paste, parsley and garlic; remove from heat.

In large bowl, combine the eggs, cheeses, salt, and pepper. Layer 3 noodles in a greased 13x9 pan. Top with half of the cheese mixture, 1 cup mozzarella cheese, and half of the meat sauce. Repeat layers.

Cover and freeze for up to 3 months. Or, cover and back 375 degrees for 30 minutes, remove cover and bake 25-30 minutes longer. Let stand 10 minutes before cutting.

To use frozen lasagna: Thaw in fridge overnight. Bake as directed.

*I sometimes substitute spaghetti sauce for the stewed tomatoes.

Pizza Meat Loaf Cups

1 egg, beaten
½ cup pizza sauce
¼ cup seasoned bread crumbs
½ tsp Italian seasonings
1 ½ pounds ground beef
1 ½ cups shredded mozzarella cheese
Additional pizza sauce, optional

In a large bowl, combine the egg, pizza sauce, bread crumbs and Italian seasoning. Crumble beef over mixture and mix well. Divide among 12 greased muffin cups; press onto the bottom and up the sides. Fill center with cheese.

Bake at 375 degrees for 15-18 minutes or until the meat is no longer pink. Serve immediately with additional pizza sauce if desired. Or cool, place in freezer bags and freeze for up to 3 months.

To use frozen pizza cups: Thaw in the fridge for 24 hours. Heat on a microwave-safe plate on high for 2-3 minutes or until heated through.

Yield 1 dozen

Perfect Strawberry Cake

1 (18.25 ounce) package white cake mix
1 (3 ounce) package strawberry flavored gelatin mix
1 cup mashed strawberries
1 cup applesauce
4 eggs or 1 cup egg substitute
1/2 cup milk
1/2 cup flaked coconut
1/2 cup finely chopped pecans

1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk
2 cups frozen whipped topping, thawed


Preheat oven to 325 degrees). Grease and flour a 9x13 inch pan.

In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in 1 cup mashed strawberries, applesauce, eggs and milk. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in 1/2 cup coconut and chopped nuts. Pour batter into prepared pan.

Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To Make Topping: Prepare pudding mix as directed on package using one cup of milk. Fold whipped topping into pudding mixture and spread over cake. Refrigerate for at least 4 hours.

Peach Glazed Pork Chops

6 pork chops
1 tbsp. oil
1 can (8 3/4 oz.) sliced peaches
1/4 c. firmly packed brown sugar
1/4 c. catsup
2 tbsp. vinegar
1 1/2 c. very hot water
1/4 c. softened butter
1 pkg. any brand Stove Top Stuffing mix

Season chops with salt and pepper. Brown well in oil in skillet, place in shallow baking dish. Drain peaches, reserving syrup. Heat 1/3 cup of the syrup, brown sugar, catsup and vinegar in saucepan. Brush part of glaze on chops. Bake at 350 degrees for 35 minutes.

Meanwhile, drain off fat in skillet, pour in hot water. Add butter and contents of seasoning packet; stir to melt butter. Add crumbs; stir to moisten. Arrange chops to edge of pan and spoon in stuffing. Arrange fruit around chops; brush with remaining glaze. Bake 20 minutes longer.

Makes 4 servings.

Herb Rubbed Sirloin Tip Roast

1 1/4 tablespoons paprika
1 tablespoon kosher salt*
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons olive oil
1 (3 pound) sirloin tip roast

DIRECTIONS:
1. In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.

2. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.

3. Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.

4. Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees. Let sit 15 minutes before slicing.

* If using table salt, cut in half.

***Can be cooked same way in crockpot. Low heat 6 hours, then on high heat for 1 hour.

Baked Pork Chimichangas

I made these for dinner tonight and was very pleased with them! Which is good, since it made more than 30 and now I have 2 dozen going into the freezer!!! I'm excited to try the same recipe with a beef roast next time, or maybe boneless, skinless chicken. :)

1 pound dried pinto beans
1 boneless pork loin roast (3 pounds), trimmed
3 cans (4 ounces each) chopped green chilies
1 large onion, chopped
1/3 cup chili powder
1/2 cup reduced-sodium chicken broth
30 flour tortillas (6 inches)
4 cups (16 ounces) shredded reduced-fat cheddar cheese (I used colby jack cheese)
2 cups picante sauce (or salsa)
1 egg white
2 teaspoons water

Place beans in a large pot, add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.

Place roast in a dutch oven (or large oven-safe pot). In a bowl, combine chilies, onion, chili powder, and beans. Spoon over roast. Cover and bake at 325 degrees for 1 1/2 hours. Stir in broth; cover and back 30-45 minutes longer or until a meat thermometer reads 160 degrees. Increase oven temperature to 350 degrees.

Remove meat and shred with two forks; set aside. Mash bean mixture; stir in shredded pork. Spoon 1/3 cup mixture down the center of each tortilla; top with 2 tablespoons of cheese and 1 tablespoon picante sauce. Fold sides and ends over filling and roll up. Place seam side down on two cookie sheets coated with cooking spray.

In a bowl, whisk egg white and water; brush over top. Bake, uncovered at 350 degrees for 25-30 minutes or until heated through. Serve immediately or cool, wrap, and freeze for up to 3 months.

To use frozen chimichangas: Place chimichangas on a baking sheet coated with cooking spray. Bake at 400 degrees for 10-15 minutes or until heated through.

Hearty Chicken Enchiladas

1 pound boneless skinless chicken breasts
60 ounces enchilada sauce
2 cans (4 oz each) chopped green chilies
2 cans black beans, rinsed and drained
16 – 20 flour tortillas
2 cups shredded Mexican cheese
Sour cream, optional

In a slow cooker, combine chicken, enchilada sauce, and chilies. Cover and cook on low for 8 hours.

Remove chicken and shred with two forks. Reserve 3 ½ cups cooking juices. Pour remaining cooking juices into a large bowl. Add beans and shredded chicken. Coat two 9x13 pans with cooking spray; add ¾ cup reserved juices to each pan.

Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in prepared dishes. Pour remaining juice over top; sprinkle with cheese.

Cover both and freeze one for up to 3 months. Bake the other at 350 degees for 20 minutes. Uncover; bake 5 minutes longer or until cheese is lightly browned. Serve with sour cream if desired.

To use frozen enchiladas: Thaw in refrigerator overnight. Remove from the fridge 30 minutes before baking. Bake as directed.

Hearty Burritos

½ pound ground beef
1 large green pepper, chopped
1 medium onion, chopped
1 pkg (16 ounces) frozen cubed hash brown potatoes, thawed
1 can black beans, rinsed
1 cup frozen corn, thawed
1 ½ cup salsa
½ cup cooked rice
4 tsp chili powder
½ tsp salt
pepper to taste
2 cups shredded cheddar cheese
10 flour tortillas (burrito size), warmed
Sour cream, chopped tomatoes, additional shredded cheese and salsa, optional

In a large skillet, cook the beef, pepper and onion over medium heat until meat is no longer pink; drain. Add the potatoes, beans, corn, salsa, rice, chili powder, salt and peper. Sprinkle ¼ cup cheese off-center on each tortilla; top with about 1 cup beef mixture. Fold sides and ends over filling.

Wrap burritos individually in foil and freeze for up to 3 months. Or place burritos seam down on a greased baking sheet.

Bake at 350 degrees for 25 minutes, or until heated through. Serve with sour cream, tomatoes, additional cheese and salsa, if desired.

To use frozen burritos: Thaw in refrigerator overnight. Bake and serve as directed.

***I personally like these with more flavor, but my family likes them just like this. So, usually I just add hot sauce to mine as I'm eating.

Vegetarian Variation: Omit ground beef.

Hamburger Rice Skillet

1 pound ground beef
3 cups water
2 medium carrots, cut into 1/4 inch thick slices
1 celery rib, chopped
1 envelope onion soup mix
1 1/2 cups uncooked rice
Garlic Salt and Pepper to taste

In a large skillet, cook beef over medium heat until no longer pink; drain. stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables and rice are tender.

Foolproof Chicken

1 (2 to 3 pound) whole chicken, cut into pieces
1/2 cup barbecue sauce
3 tablespoons raspberry jam
1 (1 ounce) package dry onion soup mix

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, combine the barbecue sauce, jam and onion soup mix. Place the chicken pieces in a 9x13 inch baking dish and pour mixture over the chicken, coating thoroughly.

Bake at 350 degrees F (175 degrees C) for about 1 hour, or until chicken juices run clear.

***I use boneless, skinless chicken breasts and bake for about 40 minutes.
****Also, you can substitute with different jams, the original recipe called for plum but I didn't have any plum and found that we liked the raspberry very much.

Corn Bread Sloppy Joes

1 package (8-1/2 ounces) corn bread/muffin mix
1 egg
1/3 cup milk
2 pounds ground beef
1/2 cup chopped onion
1 jar (26 ounces) meatless spaghetti sauce
1 cup frozen corn
1 can (4 ounces) chopped green chilies, drained
2 envelopes sloppy joe mix
1 cup (4 ounces) shredded cheddar cheese

Prepare and bake corn bread according to package directions, using the egg and milk. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, corn, chilies and sloppy joe mix. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Sprinkle with cheese; cover and cook for 1 minute or until cheese is melted. Cut corn bread into six pieces; cut each piece in half. Top with sloppy joe mixture.

Yield: 6 servings.

Menu Planning

Save time and money by planning ahead!

This is what works for me and my family, please share with us what works for you and yours:

I make a two-week meal plan every payday before going to the grocery store. (We get paid every other week.) I look at the calendar to see what will be going on (do we have company coming or dinner plans anywhere else, etc.) and then I make a list of dinners we want to have. (I rarely plan breakfast or lunch, I just try to keep those things stocked and we decide from day-to-day what to have.) I like to try at least 2-3 new recipes each two-week period, so I browse my cookbooks to choose which ones to try. I also like to make at least one or two recipes that can be doubled and half frozen, as well as use one or two of the already frozen meals in my freezer. I pay attention to what meals require the freshest foods and plan to have them first as I assign meals to the calendar.

As I write down what we'll be eating, I keep a running grocery list so I am sure to buy everything I need for each of the meals. Then I make a run-through of the kitchen and pantry and add more needed items to the shopping list. (Often I've started the list already by keeping a piece of paper on the fridge where I write things down as I notice we're running low on them.)

Now I have my shopping list and know exactly what we'll be eating each night for the next two weeks. Sometimes I switch up what day we have what (depending on my mood and any unexpected plans that come up) but at least I have a general plan and all the ingredients for each dish.

Easy Asparagus

My friend Heather shared this with me and says her children will eat the whole pan if she lets them!

Preheat oven 500 degrees.

Place asparagus on pan, drizzle with olive oil. Sprinkle with salt and pepper.

Cook for 5-6 minutes.

Country Green Beans

1 pound fresh green beans, trimmed (I usually use frozen green beans)
1/4 cup chopped onion
1/4 cup chopped cooked ham
1/4 cup butter or margarine
1/4 cup water
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper

In a saucepan, combine all ingredients. Cover and simmer for 15-20 minutes or until beans are tender.

Corn and Rice Medleys

I have two recipes that are corn/rice medleys:

Corn and Rice Medley #1

1 cup rice
2 cups water
1 tablespoons butter
2 cups fresh corn kernels
3 - 4 green onions, sliced thinly
1/2 teaspoon white sugar
Salt and Pepper to taste

DIRECTIONS
Cook the rice and water like normal until water is absorbed and rice is tender.
Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Stir in corn, onions, sugar, and pepper. Cook, stirring occasionally, for 4 to 6 minutes, or until tender.
In a serving bowl combine cooked rice and corn mixture.


Corn and Rice Medley #2

1 cup chicken broth
1/2 cup uncooked long grain rice
1/4 cup chopped sweet red pepper
1 green onion, chopped
1 tablespoon olive or vegetable oil
1/2 cup frozen corn, thawed
1 tablespoon grated Parmesan cheese

In a saucepan, bring broth to a boil; add rice. Reduce heat; cover and simmer for 15 minutes. Meanwhile, in a small skillet, saute the red pepper and green onion in oil until tender. Stir into rice. Add the corn. Cover and cook for 5 minutes or until rice is tender. Sprinkle with Parmesan cheese.

Chicken Potato Casserole

6 large baking potatoes, peeled and cubed
1-1/2 cups water
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
2 cups (16 ounces) sour cream
3/4 cup shredded cheddar cheese
1/2 cup butter, softened
1/4 cup shredded Parmesan cheese
1 envelope onion soup mix
1/4 cup finely chopped fresh spinach
1/4 cup shredded carrot
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup dry bread crumbs

Directions:

Place potatoes and water in a 3-qt. microwave-safe dish. Cover and microwave on high for 12-15 minutes or until tender. Meanwhile, divide chicken between two greased 8-in. square baking dishes.

Drain potatoes and place in a large bowl. Add sour cream, cheddar cheese, butter, Parmesan cheese, soup mix, spinach, carrot, salt, garlic powder and pepper; mash until smooth. Spoon over chicken; sprinkle with bread crumbs.

Bake one casserole, uncovered, at 350° for 45-50 minutes or until chicken juices run clear. Cover and freeze the remaining casserole for up to 3 months.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Yield: 2 casseroles (6 servings each).

Chicken Parmesan with Potatoes

1/4 cup Parmesan Cheese (the kind you use on Spaghetti- NOT freshly grated)
1/4 cup bread crumbs (or crushed ritz crackers)
1 Tbs Parsley flakes
2 Tbs Butter
3-4 boneless chicken breasts cut in half
1 to 2 cans whole potatoes (you can use the cannery ones OR store bought)

Using a ziplock bag, combine parmesan cheese and bread crumbs and parsley. Coat chicken a few pieces at a time in the bag. Melt butter in frying pan. Place chicken in pan and brown both sides. Place whole potatoes in pan with the chicken. Sprinkle the remaining crumbs OVER the potatoes. Add the liquid from one can of potatoes to the pan. Cover and simmer for 15-20 minutes or until chicken is cooked thru.

Chicken Lasagna Roll Ups

18 lasagna noodles, uncooked
1 pound Italian Style Chicken Breast, chopped
2 cup Ricotta Cheese
1/2 cup KRAFT 100% Grated Parmesan Cheese
2 egg, lightly beaten
1 1/2 teaspoon Italian seasoning
5 cups spaghetti sauce, divided
4 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

Cooking Directions

Preheat oven to 375 degrees F. Cook noodles as directed on package. Rinse with cold water; drain well.

Mix chicken, ricotta cheese, Parmesan cheese, egg, seasoning, 1 cup spaghetti sauce, and 2 cups mozzarella cheese; add garlic salt and pepper to taste; spread 1/3 cup of the chicken mixture onto each noodle. Roll up tightly; place, seam sides down, in baking dish. Pour remaining spaghetti sauce over roll-ups; sprinkle with remaining mozzarella cheese.

Bake 30 minutes or until heated through.

Yield: 6 servings

***I have not tried freezing this yet, but I think it would freeze well. Just defrost completely and bake as usual.

Vegetarian Variation: Omit Chicken

Chicken in a Pot

I got this recipe from my mom. I think she cooks it in a pot on the stove or in the oven, but I usually use the crock pot.

Quantity is variable, depending on how much you want or how much you have on hand...

Boneless, Skinless chicken breasts
Onion, chopped or sliced or quartered (your preference)
Green pepper, chopped or sliced
Canned diced tomatoes (I like the Italian seasoned kind.)

Stick it all in the crock pot and let cook for at least 4 hours - just make sure the chicken is cooked through.

Serve with steamed rice or cooked pasta.

Pizza Hot Dish

We just tried this tonight for the first time and really enjoyed it! It makes enough for two casseroles; one for now, one for later. Or you can just halve the recipe.

4 eggs (I used 1 cup egg substitute)
1 cup milk
1 lb macaroni, cooked and drained
2 pound ground beef
1 large onion, chopped
2 cans (10 ¾ oz) condensed tomato soup, undiluted
1 tsp salt
1 tsp dried basil
1 tsp dried oregano
¾ tsp pepper
4 cups shredded cheese

In a small bowl, beat eggs. Add milk and macaroni. Pour into two greased 9x13 pans; set aside.

In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the soup and seasonings.

Spoon over macaroni. Sprinkle cheese over all. Bake one pan, uncovered, at 350 degrees for 20 minutes.

Cover and freeze the other pan. To use frozen casserole: defrost, then bake at 350 degrees for 25-30 minutes.

Tasty Green Beans

1 package frozen French cut green beans
½ onion, chopped (sometimes I use red, sometimes I use white or yellow)
2 Tbsp butter/margarine (I like Brummel and Brown spread)
Pepper to taste
Dash of salt

Place in a covered pot, heat on medium-low for about 20 minutes.

Chicken Enchiladas

I have a few recipes for chicken enchiladas, here are our three favorites. The first one is the one we use the most.

Chicken Enchilada (Recipe #1)

4 or 5 chicken breasts, cooked, and cubed
3 cans Cream of Chicken soup
1 container of Sour Cream
1 can Mild Green Chilies
1 onion, chopped
Salt and pepper to taste
16-20 Flour Tortillas
2 cups shredded cheese
1 or 2 more cans cream of chicken soup

Combine the first six ingredients. Spread in each flour tortilla, along with some shredded cheese. Place seam side down in greased 9x13 pan. Top with more cream of chicken soup and sprinkle with extra cheese, if desired.

Bake at 350 for 30-40 min.

This will make a large batch, so I freeze what I don't need to use at a later time. To use frozen enchiladas: defrost, then bake at 350 for about 45-50 minutes.


Chicken Enchiladas (Recipe #2)

1 1/2 lbs. diced and cooked chicken breasts
1 can cream of chicken soup
12. oz. sour cream
1 C. grated Cheese
1 sm. can of diced chilies
1 pakg. burrito-size flour tortillas

Mix cream of chicken soup, sour cream and cheese in a bowl. Put 1/4 of the micture in seperate bowl and set aside. Add chicken and chilies to larger micer and stir. Fill tortillas with chicken mix, roll like a burrito and line up in casserole dish. When all burritos are rolled, spread 1/4 mixture (without chilies or chicken) over the tops. Grate cheese over mixture. Cook at 350 degrees for 20 minutes or until cheese bubbles!


Chicken Enchiladas (Recipe #3)

2 Tbsp butter
¼ cup flour
2 ½ cup chicken broth
1 tsp. Dried coriander
1 can (4 oz) chopped green chilies, divided
2 cups cubed cooked chicken
1 cup shredded Monterey jack cheese
8 flour tortillas
1 cup shredded cheddar cheese

Melt butter in large saucepan. Stir in flour until smooth. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in coriander and half of the chilies. In a large bowl, combine the chicken, Monterey jack cheese and remaining chilies.

Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in an ungreased 13x9 pan. Pour sauce over enchiladas. Sprinkle with cheddar cheese. Bake, uncovered, at 375 degrees for 15-18 minutes or until heated through and cheese is melted.

***I find enchilada recipes make great freezer meals. Just make sure to completely defrost and then bake as usual (or maybe just a tad longer).

Cheesy Rigatoni Bake

2 pkgs (16 ounces) rigatoni or large tube pasta
4 Tbsp butter
½ cup flour
1 tsp salt
4 cups milk
½ cup water
2 cups egg substitute
32 oz tomato sauce, seasoned with Italian seasonings
2 cups shredded mozzarella cheese
½ cup parmesan cheese

Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in four and salt until smooth. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened. Season to taste. (Pepper, onion powder, garlic powder)

Drain pasta; place in a large bowl. Add egg substitute. Spoon into greased baking dishes. Layer each with tomato sauce, cheese, white sauce, and parmesan cheese.

Bake one casserole uncovered at 375 degrees for 30-35 minutes. Cover and freeze the other casserole(s) for up to 3 months.

To use frozen casserole: Thaw in fridge overnight. Cover and bake at 375 degrees for 40 minutes. Uncover, bake 10 minutes longer.

(This recipe was meant to make two 9x13 casseroles, but I find it doesn't make quite that much. In my experience, it makes one 8x8 and one 9x13 casserole, or three 8x8 dishes.)

Cheddar Beef Enchiladas

1 pound ground beef
1 envelope taco seasoning
1 cup water
2 cups cooked rice
1 (16 ounce) can refried beans
2 cups shredded cheese
12 flour tortillas
1 (16 ounce) jar salsa
1 can condensed cream of chicken soup

Cook beef over medium heat until no longer pink; drain. Stir in taco seasonings and water. Bring to a boil. Reduce heat; simmer, uncovered for 5 minutes. Add rice, cook and stir until liquid is evaporated.

Spread about 2 tablespoons of refried beans, ¼ cup beef mixture, and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in greased 9x13 pan.

Combine salsa and soup; pour down center of enchiladas. Sprinkle with remaining cheese. Bake uncovered 350 degrees for 20-25 minutes.

***I like to double the recipe and freeze one batch for later. Thaw in fridge overnight. Cover and bake at 350 for 30 minutes, then uncover and cook for 10 minutes more.

Sweet 'n' Sour Pork Chops

We just had this for dinner tonight. It was delicious!


1 can (8 oz) crushed pineapple
1 cup honey barbecue sauce (I used a honey garlic BBQ sauce)
1/3 cup finely chopped onion
2 Tbsp chili sauce
4 bone-in pork loin chops (3/4 inch thick and 8 oz each)

In a small bowl, combine the pineapple, barbecue sauce, onion and chili sauce. Our half into a greased 3-pt. slow cooker. Top with the pork chops and remaining sauce. Cover and cook on low for 4 ¼ - 5 ¼ hours or until meat is tender.

***I used boneless pork sirloin chops and cooked them for about 4 ¼ hours. The chops were tasty but I think they were a little over-cooked, next time I would cook them for a shorter time.

Taco Salad

½ pound lean ground beef
1 can black beans, rinsed and drained
½ onion, chopped
1 pkg. Taco seasoning
¾ cup water
½ head of lettuce, torn in bite size pieces
1 can black olives
1 cup frozen corn, thawed
½ bag tortilla chips, slightly broken
1-2 cups shredded cheese
Sour cream, chopped tomatoes, and sliced green onions optional

Cook ground beef; drain. Add onions and black beans. Cook until onions are tender. Add taco seasonings and water, heat to a boil; reduce heat and simmer for a few minutes. Remove from heat and allow to cool.

Meanwhile, tear up the lettuce in a large bowl. Combine meat mixture with lettuce; add olives, corn, chips, and cheese.

Serve with sour cream, tomatoes, and green onions if desired.

***Cooked ground beef can be substituted with cooked cubed chicken.

Vegetarian Variation: Omit beef.

"John's" Butternut Squash Soup

Submitted by Hanna Davis, the recipe comes from her brother-in-law.

INGREDIENTS

* 2 tablespoons butter
* 1 small onion, chopped
* 1 stalk celery, chopped
* 1 medium carrot or about 6 of the baby cut carrots, chopped
* 2 medium red potatoes, cubed
* 1 medium or 2 small butternut squash - peeled, seeded, and cubed
* 1 (32 fluid ounce) container chicken stock
* 2 level tsp of minced garlic
* 2 level tsp of garlic salt
* 1/2 level tsp of black pepper
* 1 level tsp of Italian seasoning
* 2 level Tbs of grated parmesan cheese

DIRECTIONS

1. Put squash, potatoes, onion, celery and carrots in a 2 quart container. The ingredients should fill the entire container to the top or above.

2. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 to 10 minutes or until it starts to settle in the pan.

3. Pour in the 32 ounces of chicken stock to cover vegetables. Bring to a boil, reduce heat to low, cover pot, and simmer 40 minutes. Add the minced garlic, garlic salt, black pepper and Italian seasoning during the simmering process and stir occasionally.

4. Transfer the softly cooked ingredients into a blender with a little bit of the soup stock. Either pulsate a few times to create a thicker soup or blend on high for awhile to create a creamier soup.

5. Pour the blended ingredients back into the pan with the soup stock, then add the grated parmesan cheese and bring the soup back to a boil. It is now ready to serve.

Apple Spice Rice

Tastes GREAT with Caramel Apple Pork Chops. :)

2 Tbsp butter
2 cups rice
1/2 cup finely chopped onion
1 clove garlic, minced
1 small tart apple, peeled, cored, and diced
3 1/2 cups chicken broth

Melt butter in a saucepan over medium heat. Stir in rice, onion, garlic, and apple. Saute 3 or 4 minutes. Stir in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes, or until liquid is absorbed.

Caramel Apple Pork Chops

4 (3/4 inch) thick pork loin chops (I've made as many as 6 for this recipe.)
salt and pepper to taste
2 garlic cloves, minced
4 Tbsp brown sugar
salt and pepper to taste
1/4 tsp cinnamon
1/4 tsp nutmeg
2 Tbsp butter
1/2 onion, sliced
2 tart apples, peeled, cored, and sliced (I use Granny Smith)

Preheat oven 350 degrees. Arrange pork chops in a 9x13 pan sprayed with Pam. Sprinkle with salt, pepper, and minced garlic. Set aside.

In a small bowl, combine brown sugar, salt, pepper, cinnamon, and nutmeg.

In a skillet, melt butter and saute onions. Add brown sugar mixture and sliced apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and place them on top of the pork chops. Continue cooking the sauce, uncovered, until thickened slightly. Pour over chops and apples. Bake about an hour or until the pork is cooked through.

Beef Taco Lasagna

Makes two 9x13 pans

18 lasagna noodles
2 pounds ground beef
2 envelopes taco seasoning
4 egg whites
2 cartons (15 ounces each) ricotta cheese
8 cups (2 pounds) shredded cheddar cheese
2 jars (24 ounces each) chunky salsa

Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. In a small bowl, combine egg whites and ricotta cheese. Drain noodles.

In each of two 9x13 pans, layer 3 noodles, ¾ cup ricotta mixture, half of the beef and 1 1/3 cups cheddar cheese. Top each with 3 more noodles, ¾ cup ricotta cheese, 1 ½ cups salsa, and 1 1/3 cups cheese. Repeat.

Bake one pan at 350 for 35-40 minutes. Let stand for 10 minutes before cutting. Cover remaining pan with foil and freeze up to 3 months.

To use frozen casserole: Thaw in fridge for 8 hours. Bake as directed.

Beans and Franks Bake

Great for BBQ or Potluck!

2 pkgs (8 ½ ounces each) corn bread/muffin mix
1 (28 oz) can baked beans
4 hot dogs, halved lengthwise and sliced
½ pound bacon, cooked and crumbled
1 cup ketchup
½ cup brown sugar
½ cup chopped onion
2 cups mozzarella cheese

Prepare corn bread batter according to directions; set aside. In a large bowl, combine the beans, hot dogs, bacon, ketchup, brown sugar, and onions. Transfer to two greased 8 inch square baking dishes. Sprinkle with cheese; top with corn bread batter.

Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered at 350 degrees for 40-45 minutes or until toothpick inserted near the center comes out clean.

To use frozen casserole: Remove from freezer 30 minutes before baking. Cover and bake at 350 degrees for 40 minutes. Uncover, bake 15-20 minutes longer or until heated through.

Each casserole feeds 4.

Baked Chicken with Orange Juice

1 chicken, quartered or 3 lbs parts (I prefer to use boneless skinless chicken breasts)
4 tsp Dijon mustard
1/2 c. finely chopped onions
2 Tbsp unsalted butter, cut into bits
salt and pepper
1 1/2 c. orange juice
1/4 c. firmly packed dark brown sugar

Preheat oven to 375. Smear chicken with Dijon mustard. Arrange in shallow baking dish or roasting pan just large enough to hold it in a single layer (skin down if it has skin). Sprinkle pieces with onion, butter, and salt and pepper. Pour orange juice around the chicken. Bake for 30 minutes, basting once. Turn over and sprinkle with brown sugar. Bake until chicken is tender and golden- 15 to 20 minutes more.

Add more orange juice if the pan seems dry. Remove chicken to a serving platter. Pour juices into a small saucepan and boil over high heat until syrupy. Spoon sauce over the chicken and serve.

Swirled Sherbet Dessert

Ingredients:
1 cup crushed vanilla wafers (about 30 wafers)
1/3 cup flaked coconut
1/3 cup chopped pecans
1/4 cup butter, melted
1 pint lemon sherbet, softened
1 pint orange sherbet, softened
Directions: In a small bowl, combine the wafer crumbs, coconut, pecans and butter; press onto the bottom of an ungreased 9-in. springform pan. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 10 minutes on a wire rack. Arrange scoops of sherbet over crust, alternating flavors. Cut through sherbet with a knife to swirl. Cover and freeze overnight. Remove from the freezer 15 minutes before serving. Yield: 12 servings.

http://www.tasteofhome.com/recipes/Swirled-Sherbet-Dessert?pmcode=TX971VH07M&_mid=201400&_rid=201400.190100.31366

Sand-Dollar Cookies

As found in the July 2009 Friend.




1 cup margarine or butter, softened
2 cups sugar
2 eggs
1 tsp vanilla
1/4 cup milk
3 3/4 cups flour
1/4 tsp salt
1/2 tsp baking soda
1/2 tsp cream of tartar
slivered almonds
1/2 tsp cinnamon, mixed with 3 Tbsp sugar

Mix the margarine and sugar together in a mixing bowl until creamy. Add the eggs, vanilla, and milk, and mix until smooth.

In another bowl, mix the flour, salt, baking soda, and cream of tartar. Add the flour mixture to the margarine mixture. Mix well.

Roll dough into small balls and place them on a cookie sheet. Dip the bottom of a drinking glass in flour, and use it to press the balls of dough into circles about 1/4 inch thick. Press five slivered almonds on each cookie so they look like sand dollars. Sprinkle with cinnamon and sugar.

Bake the cookies at 375 degrees for 7 minutes.

Chocolate Peanut Sundaes

Submitted by Mallory Hayford
(REALLY GOOD! Especially for chocolate and peanute butter fans.)

1 package (3.4 ounces) cook-and-serve chocolate pudding mix
3/4 cup water
3/4 cup corn syrup
1/4 teaspoon salt
1/3 cup peanut butter
1 tablespoon butter or margarine
1/2 teaspoon vanilly extract
Vanilla ice cream
Chopped peanuts, optional

Directions:
In a saucepan, combine the pudding mix, water, corn syrup and salt. Cook and stir until mixture comes to a boil. Remove from heat; stir in the peanut butter, butter and vanilla until smooth. Serve warm over ice cream. Sprinkle with peanuts if desired.

Yield: about 1-2/3 cups sauce

Chicken Pasta Primavera

Submitted by Mallory Hayford

Ready in 30 minutes or less

2 cups uncooked spiral pasta
1 pound boneless skinles chicken breasts, cubed
2 garlic cloves, minced (optional)
2 tablespoons butter or margarine
1 package (16 ounces) frozen broccoli, cauliflower and carrots, thawed
3/4 cup whipping cream
3/4 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper

Cook pasta according to package directions. Meanwhile, in a large skillet (seriously a LARGE skillet), saute chicken and garlic in butter until chicken is no longer pink. Add the vegetables and cream; cook until vegetables are tender. Drain pasta. Add the pasta, Parmesan cheese, salt and pepper to the skillet; cook and stil until heated through.

Yield: 4 servings.

Turtle Cheesecake

My husband is a fantastic dessert baker and this is one of my favorites that he makes.

1 3/4 cups chocolate graham cracker crumbs
1/3 cup butter or margarine, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can Sweetened Condensed Milk
1/2 cup granulated sugar
3 large eggs
3 tablespoons lime juice
1 tablespoon vanilla extract
1 1/2 cups Semi-Sweet Chocolate Morsels
2 tablespoons Chocolate Flavor Syrup
2 tablespoons caramel syrup or ice cream topping
1/2 cup coarsely chopped pecans
1/4 cup Semi-Sweet Chocolate Mini Morsels

DIRECTIONS:

1. PREHEAT oven to 300 degrees F. Grease 9-inch springform pan.

2. COMBINE crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan.

3. BEAT cream cheese and sweetened condensed milk in large mixer bowl until smooth. Add sugar, eggs, lime juice and vanilla extract; beat until combined. Microwave morsels in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir 2 cups of cheesecake batter into melted morsels; mix well. Alternately spoon batters into crust, beginning and ending with yellow batter.

4. BAKE for 1 hour 10 to 15 minutes or until edge is set and center moves slightly. Cool in pan on wire rack for 10 minutes; run knife around edge of cheesecake. Cool completely. Drizzle Nesquik™ and caramel syrup over cheesecake. Sprinkle with pecans and mini morsels. Refrigerate for several hours or overnight. Remove side of pan.

***The flavor of cheesecake intensifies with time, I prefer my cheesecakes about 1-2 days old, so I usually ask Ryan to make this a night or two before we're planning to eat it.

Wild Rice Chicken

(Makes 8 servings, I use 4 now and freeze 4 for later.)

2 pkgs long grain wild rice mix
8 chicken breast halves
Red Pepper, chopped
1 Tbsp butter

Cook pepper in butter in a sauce pan until pepper is tender. Continue to cook the rice per package instructions in the same sauce pan.

Meanwhile, spray frying pan with Pam and cook chicken for 10 minutes on each side.

Serve chicken and rice together. Place remaining chicken in a casserole dish sprayed with Pam. Top with remaining rice. Cover and freeze for up to 3 months.

To use frozen: Thaw in fridge. Cover and bake at 350 degrees for 40 minutes or until heated through.

Speedy Layered Chicken Enchilada Pie

1 package flour tortillas for burritos (8 tortillas)
2 cups cubed cooked chicken
1/2 cup uncooked instant rice
2 cups shredded reduced-fat Monterey Jack cheese (8 oz)
1 can (15 oz) black beans, drained, rinsed
1 can (19 oz) hot enchilada sauce
1 cup frozen corn, thawed
1 cup Thick 'n Chunky salsa
2 tablespoons thinly sliced green onions
Reduced-fat sour cream, if desired
Chopped green onions, if desired

1. Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish or casserole with cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inchwide strips.
2. In large bowl, mix chicken, rice, 1 cup of the cheese, the beans and 1 cup of the enchilada sauce.
3. Layer 4 tortilla halves in bottom of baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions.
4. Bake uncovered 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and chopped green onions.

***I have found that I don't need to cut all of the tortillas, and I also don't use them all. I think it mostly depends on the size of your baking dish.

Spaghetti Diablo

One of my VERY FAVORITES!!!

2 T. olive oil
1 med. onion, chopped
2 mushrooms, chopped
3-4 garlic cloves, minced
28 oz can of crushed tomatoes
8 oz can of tomato sauce
1 T. sugar
1/2 t. salt
1 t. cayenne pepper (I like to add a little extra, you can put as much - or as little - as you like)
Dash of black pepper
3 c. cooked chicken, cubed
1 lb. vermicilli or spaghetti noodles, cooked and drained
Parmesan cheese

Preheat oven to 350 degrees. Heat the oil and cook the onion, mushrooms, and garlic until onion is tender. Add the crushed tomatoes, sauce, and seasonings. Adjust seasonings to taste. Combine sauce with chicken and pasta. Put in a casserole dish. Sprinkle with parmesan cheese. Bake for 20-25 minutes.

***This recipe does freeze well, just completely defrost and bake for about 25-30 minutes. :D

Vegetarian Variation: Omit Chicken, add extra mushrooms, and add one chopped zucchini to the vegetables.

Oriental Chicken Salad

6 cups Shredded cabbage and carrots
2 cups Cooked chicken, cubed
½ red onion, chopped
½ cup sliced almonds
1 can mandarin oranges
¾ cup chow mein noodles
½ - ¾ cup My aunt's poppy seed dressing

Mix. Chill. Yum!

Melt in your mouth BBQ Ribs

2 sides pork spareribs (about 6 pounds), separated
1 (28-ounce) can chunky tomato sauce
1/3 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. (I recommend cooking on low, if possible.)

Meaty Spaghetti Sauce

I love a thick, meaty spaghetti sauce, so I came up with this sauce that is perfect for my taste buds. :)

1 lb ground beef
1 onion, chopped
2 t. Italian Seasonings

Cook ground beef in a large sauce pan, drain fat. Add onion and Italian seasonings and cook until onion is cooked through.

Then add:

4-6 cloves garlic, minced
28 oz crushed tomatoes
6 oz tomato paste
1 t. black pepper
½ t. salt
1 bay leaf

Cover, simmer for 30 minutes. Remove bay leaf before serving.

***This freezes well, I like to make a double batch and freeze some for later. Just reheat in a crock pot or on the stove.

Vegetarian Variation: Omit ground beef, add 3 chopped mushrooms and one chopped zucchini when onions are almost cooked through.

Marinated Pork Tenderloin

This is really easy to make and is delicious everytime. One of my favorites to serve guests and everyone always loves it. It pairs very nicely with Baked Asparagus with Balsamic Butter Sauce, as shown in this pic.



1/4 cup soy sauce
1/4 cup packed brown sugar
2 tablespoons basalmic vinegar
1 small onion, chopped finely
1 teaspoon ground cinnamon
2 tablespoons olive oil
1 garlic clove, minced
2 (3/4 pound) pork tenderloins

Mix first 7 ingredients. Place pork in sealable bag and add marinade. Refrigerate for 6-12 hours.

Remove pork from bag, reserving marinade. Bake pork at 350 degrees until meat thermometer reads 160 degrees (about 50 minutes).

The pork, as is, was so juicy, tender, and delicious, but if desired, make gravy by heating remaining marinade to a boil. Meanwhile, blend 1 cup chicken broth and 1 tbsp flour, add to boiling marinade. Reheat to a boil while stirring frequently. Continue cooking for a couple of minutes, reduce heat to a simmer until thickened.

Mandarin Couscous Salad

One of my favorites to make for BBQs, picnics, or anytime really. ;)

1 1/3 cups water
1 cup uncooked couscous
1 can (11 ounces) mandarin oranges, drained
1 cup frozen peas, thawed
1/2 cup slivered almonds, toasted
1/3 cup chopped red onion
3 Tbsp cider or white vinegar
2 Tbsp olive or canola oil
1 Tbsp sugar
1/4 tsp salt
1/4 tsp hot pepper sauce

Place water in a saucepan; bring to a boil. Stir in couscous. Cover and remove from heat; let stand for 5 minutes. Fluff with a fork. Cover and refrigerate for at least one hour.

In a bowl, combine the oranges, peas, almonds, onion and couscous. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, salt, and hot pepper sauce; shake well. Pour dressing over couscous mixture; toss to coat.

Yeilds 7 servings

Nutritional Analysis: One serving (3/4 cup) equals 221 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 108 mg sodium, 31 carbohydrate, 4 g fiber, 6 g protein.

Diabetic exchanges: 1 1/2 starch, 1 1/2 fat, 1/2 fruit.

*** What is couscous? For the answer, click here. You can find it in the bulk section at Winco and also on the pasta/rice aisle at any grocery store. It cooks super fast and is a great alternative to rice or pasta as a side dish. :)

Lentil Soup

This soup is DELICIOUS! My husband's mom always makes Lentil Soup for New Year's; it's a tradition and it's supposed to bring you good financial success during the new year. Whether you believe stuff like that or not, this is a great soup to eat, so why not try it next New Year? I also like to make it around Easter.

10 cups water
1 lb lentils
8 bacon slices
2 cups chopped leek
1 cup chopped onion
½ cup chopped carrot
½ cup chopped red pepper
1 can v8 vegetable juice *or 16 oz tomato juice
2 cups chopped ham
4T oil
4 T flour
1 ½ can condensed chicken broth
2 t salt
4 T vinegar
2 bay leaves
1 t pepper
pinch of thyme

Put water and lentils in crockpot. Simmer for 3-4 hours.

Cut bacon into small pieces; sauté in large skillet until crisp. Add to bacon in skillet: leek, onion, carrot, pepper, and ham. Saute over low heat 5 minutes. Combine with lentils in crock pot. Add vegetable juice to crock pot.

Put oil in skillet, stir in flour until smooth, then gradually stir in broth. Add salt, vinegar, pepper, bay leaves, and thyme and bring to boiling point, stirring. Pour into lentils; simmer for 30 minutes.

*** You can make this on the stove, I just usually make it in the crock pot.

**** Also, this freezes well. Just defrost and heat on the stove or in a crock pot.

Italian Skillet Supper

3 cups uncooked spiral pasta
1 pound bulk Italian sausage
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 can (6 ounces) tomato paste
2 cups (8 ounces) shredded mozzarella cheese


Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.

Drain the pasta; mix with meat mixture and half of cheese. Sprinkle remaining cheese on top. Cover and cook over medium-low heat for 10 minutes or until heated through.

Yield: 6-8 servings.

Hawaiian Haystacks

I am always surprised when I hear that someone isn't familiar with this - it is such a great meal and perfect when you have a group or picky eaters because people just put on what they want and everyone's happy. :)


2 cans cream of chicken soup
1 - 1 1/2 cups milk, depends on how thick/thin you want it
2 cups cooked, cubed chicken
Garlic salt and pepper to taste

Heat soup and milk, make sure it's blended well. Add chicken and season to taste.

Cooked white rice
Chowmein Noodles
Shredded Cheese
chopped onions
chopped peppers
sliced olives
sliced celery
sliced almonds
coconut
mandarin oranges
pineapple tidbits
diced tomatoes

Spread some rice on your plate, top with chowmein noodles and chicken gravy, add whichever toppings you like!

Teriyaki Chicken

5 to 6 lbs boneless skinless chicken breasts, thighs or mixture of both
(if you have a small family or a small crock pot you can cut this recipe in half, or even 1/3 easily)

For the sauce mix the following in a bowl
1 1/2 C brown sugar
1 1/2 C soy sauce
1 1/2 tsp ground ginger (fresh grated ginger works great if you have it as well) or to taste
3 to 4 cloves fresh garlic (chopped) or to taste (you can use garlic powder, dried garlic or another equivalent, but fresh is best)
4 1/2 T white vinegar (rice vinegar if you have it works also)
1/4 C sesame oil (you can substitute olive oil if you don't have sesame oil)

Stir the sauce well and pour over the chicken in the crock pot. I just put the chicken in still frozen unless I am in a hurry. Cook on low for 6 hours or high for 3 hours or until done. Use a fork to shred the chicken and stir it into the sauce. Serve over the rice of your choice. Enjoy!

This recipe will easily feed our family of 8 twice. We often freeze the leftover chicken and save it for a day when we don't feel like cooking. It is also a great recipe to use for when we are having another family over for dinner. If you only want enough to feed five or six people, you can use the following measurements and a smaller crock pot.

2 lbs boneless chicken

For the Sauce:

1/2 Cup Soy Sauce

1/2 Cup Brown Sugar

1/2 tsp ground ginger

1 to 2 cloves fresh garlic

1 1/2 T white vinegar

2 T sesame oil

Shrimp Alfredo

3 Cups of Heavy Cream (you can substitute half and half for a healthier version, but we like it with the Cream)
1 1/2 sticks of butter
3 Tbsp. Cream Cheese
¾ to 1 C. Parmesan cheese (we get the fresh grated kind, but powdered works too)
1 tsp. Garlic powder or you can use fresh chopped garlic to taste
½ to 1 lb raw shrimp, peeled and deveined (I buy the easy peel kind, so I don’t have to mess with deveining and the shell peels right off)
2 T additional butter
Minced Garlic to taste
1 lb pasta of your choice

Preparation: In a medium saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder (or fresh garlic if you so desire). Simmer this for 10 minutes on medium, stirring as needed. The sauce will thicken and expand, so be careful not to let it boil over. You may wish to season with a little salt and pepper. While the sauce is simmering, melt the 2 T additional butter in a pan. Saute the minced garlic in the butter, and then add the raw, peeled shrimp. Cook the shrimp in the butter until the Shrimp is pink and curls into nice little rounds. Add the shrimp mixture to the Alfredo sauce and stir well. Serve over the pasta of your choice. This recipe serves 8. You can easily cut it in half or even 2/3 for a smaller group of people. The sauce without the shrimp added is also great if you are not a seafood fan. Just leave the steps where you cook the shrimp in butter and garlic out. Enjoy!

Chicken and Broccoli Lo Mein

1 lb thin spaghetti noodles (I prefer angel hair but any spaghetti will work in a pinch)
1 T sesame oil (olive oil will work, but sesame really brings out the asian flavor)
extra sesame oil for cooking
1 lb boneless, skinless chicken breasts (or you could alternatively use chicken thighs if you wanted to)
1 small to medium onion sliced thin
1 lb package frozen chopped broccoli (or an equivalent amount of fresh)
4 cloves garlic, minced
1 tsp ground ginger (fresh is fine too)
1/2 cup soy sauce
1/2 cup chicken broth (I use bullion to make the broth)
1/3 cup brown sugar

Cook the spaghetti noodles in salted water. When they are done, drain and add the Tablespoon of Sesame oil to them and toss to coat the noodles evenly. Set aside. Coat the bottom of a large pan or wok with sesame oil and heat. When the pan is hot add the broccoli and the onion and stir fry for about three minutes. Next add the ginger and garlic, and the meat. Cook (stirring often) until the chicken is cooked through. In a separate dish mix the soy sauce, broth and brown sugar. Once your chicken is cooked through add the noodles to the pan, and pour the sauce mixture over the top. Stir and cook until everything is heated through and the sauce and veggies are evenly distributed. If your pan is too small to take everything at once you can cook half the noodles with half the veggies and half the sauce at a time. That is what I used to do before I got my wok. This recipe will serve 8. You can cut it in half for a smaller family. If you would rather make this with beef you can substitute steak for the chicken and beef broth for the chicken broth. We just like it with chicken better. All of my kids (even the picky ones) love this recipe. It has become our replacement for a quick spaghetti dinner.

Simple Stroghanoff

This is my favorite way to make stroghanoff. I had previously always made this recipe with steak, but in these times of economic uncertainty I decided to try it using ground meat, and it turned out great. I even cut down the amount of meat and only used about 1/3 of a pound, and it still fed seven of us and we didn't feel we were missing out on meat. The best thing about this recipe is that it only takes about 20 minutes to make.
On to the recipe...Ingredients:
1 lb of egg noodles (of course you can use any kind of pasta you want, and I won't tell!)
a little butter or margarine
about 12 oz of steak, sliced into thin strips (or substitute anywhere from 1/3 lb to 3/4 lb of ground meat)
2 cups of water
1 package of onion soup mix
1 1/2 cups of sour cream
4 Tablespoons of flour
1 can cream of mushroom soup

Start out by cooking the pasta according to package directions in lightly salted water. (I do this on one burner while cooking the rest of the recipe on another.) When they are done, drain them and toss a tablespoon of butter or margarine in with the noodles, stirring to coat them so they won't stick. In a large pan cook the meat until it is browned and done to your liking. If you are using steak I recommend cooking it until it is almost cooked through the center of each piece. (It will continue cooking in the gravy as well, so if you cook it really thouroughly it may end up tough). Add two cups of water directly to the meat, then add the onion soup mix and stir well. In a small bowl mix the sour cream and the flour and stir until well combined. Add this to the meat mixture and stir until it begins to thicken. Open the can of mushroom soup and add directly to the pan, stirring well. If you want to you can thin the gravy with a little milk or water, but we like it pretty thick here. Serve the gravy over the noodles and enjoy!

Ham and Pineapple Kabobs

3 tablespoons brown sugar
2 tablespoons distilled white vinegar
1 tablespoon vegetable oil
1 teaspoon prepared mustard
3/4 pound cooked ham, cut into 1 inch cubes
1 (15 ounce) can pineapple chunks, drained
skewers

Preheat grill for high heat.

In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers.

Lightly oil grill grate. Place skewers on the prepared grill, and brush liberally with the brown sugar mixture. Cook for 6 to 8 minutes, turning frequently and basting often. Serve when heated through and richly glazed.

*** Great with onion and green pepper, too.

Chicken Tortilla Soup

I can't take credit for this one either. My friend shared the recipe with me and it has become one of our favorites!

1 quart stewed tomatoes (I buy diced tomatoes with onions and peppers)
1 qt water
3 tsp chicken boullion
1 tsp chili powder
salt to taste
chicken (No exact amount, just however much you want)
Frozen corn (Again, however much you want)

Liquify tomatoes in blender. Add the other ingredients to a large soup pan. Simmer on low heat until hot. Add whatever condiments you like:

corn chips or tortilla chips
avocado
tomato
cheese
green onion

*** I sometimes make a large batch and freeze some of it for later. Just reheat on the stove or in a crockpot.

Chicken Potpie

2 cups diced peeled potatoes
1 3/4 cups sliced carrots
2/3 cup chopped onion
1/2 cup butter
3/4 - 1 cup flour - The original recipe called for 1 cup, but I found that to be a little too much.
1 3/4 tsp salt
1 tsp dried thyme
3/4 tsp pepper
3 cups chicken broth
1 1/2 cups milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
Pastry for two double-crust pies (9 inches)

Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat, cover and simmer for 8-10 minutes or until crips-tender. Drain and set aside.

In a large skillet, saute onion in butter until tender. Stir in the flour, salt, thyme, and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas, corn, potatoes, and carots; remove from heat.

Line two 9 inch pie plates with bottom pastry; trim pastry even with edge. Fill with chicken mixture. Roll out remaining pastry to fit top of pies. Cut slits or decorative cutouts in pastry. Place over filling; trim, seal, and flute edges.
Bake one potpie at 425 degrees for 35 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaning potpie for up to 3 months.

To use frozen potpie: Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425 degrees for 30 minutes. Reduce heat to 350, bake 70-80 minutes longer or until crust is golden brown.

Chicken Neapolitan

8 boneless skinless chicken breast (4 oz each) - I used a 2.5 lb bag of frozen chicken breasts (defrosted) and cut the largest pieces in half so that I had 8 pieces
Salt and pepper to taste
2-3 Tablespoons olive oil
1 cup chopped onion
4 cloves garlic, minced
(1 pound mushrooms, quartered) - I left these out because we don't particularly like mushrooms.
2 cans (10-3/4 oz each) condensed tomato bisque soup, undiluted - I used regular condensed tomato soup because I couldn't find the bisque
3/4 cup beef broth
1 teaspoon dried basil
1 teaspoon dried oregano
Hot cooked rice or egg noodles
Sliced ripe olives and minced fresh parsley to garnish, optional

Sprinkle chicken with salt and pepper. In a large skillet, cook chicken, uncovered, over medium-high heat in oil for 8-9 minutes. Turn chicken, add the onion, garlic, and mushrooms. Cook 8 minutes longer or until chicken juices run clear.
Using a slotted spoon, remove four chicken breasts and half of the vegetables to a greased 2 1/2 quart baking dish. Cool.

In a large bowl, whisk together the oup, broth, basil, and oregano; pour half over chicken in the skillet. Cover and simmer for 5-10 minutes or until heated through. Serve over noodles or rice. Garnish with olives and parsley, if desired.
Pour remaining soup mixture over chicken in baking dish. Cover and freeze for up to 3 months.

To use frozen chicken: Thaw in the fridge overnight. Cover and bake at 350 degrees for 35-40 minutes or until heated through. Serve over noodles or rice. Garnish with olives and parsley, if desired.


***I'm thinking about experimenting with this to bake instead of cook on the stovetop. I may try sauting the vegetables first in just a little oil - probably 1 Tbsp, and adding them to the sauce, then pouring the sauce over raw chicken breasts in a baking pan and baking at 350 degrees for 50-60 minutes.

Cookie Recipe

Submitted by Holly Breeden. She says, "I got a good semi-healthy cookie recipe from this website: http://www.101cookbooks.com. It turned out pretty good and my kids liked it!"

3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm - so it isn't solid (or alternately, olive oil)
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 - 7 ounces chocolate chips or dark chocolate bar chopped

Preheat oven to 350 degrees, racks in the top third.

In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don't worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 12 - 14 minutes. I baked these as long as possible without burning the bottoms and they were perfect - just shy of 15 minutes seems to be about right in my oven.

Makes about 3 dozen bite-sized cookies

Grilled Salmon

Submitted by Holly Breeden

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

DIRECTIONS

Season salmon fillets with lemon pepper, garlic powder, and salt.

In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.

Preheat grill for medium heat.

Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade.

Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Cheeseburger Soup

I get lots of recipe requests for this one...

1/2 lb ground beef
1 T. olive oil
3/4 c. chopped onion
3/4 c. sliced celery
3/4 c. chopped carrots
1 T. parsley flakes
3 c. chicken broth
4 c. diced potatoes
Pepper to taste
3 T. butter
1 1/2 c. milk
1/4 c. flour
2 c. shredded cheddar cheese
1/4 c. sour cream

Brown beef, drain and set aside. In same pan, saute onion, celery, carrots, and parsley in 1 T. olive oil. Cook until veggies are tender (about 10 minutes). Add broth, potatoes, pepper, and cooked beef. Bring to a boil, then reduce. Cook until potatoes are tender.

Meanwhile in a small saucepan, place 3 T. butter and flour. Blend. Slowly add milk, whisking constantly. Heat until thick. Add to large pot once the potatoes are done.

Put cheese in soup and once cheese is melted, remove from heat. Blend in sour cream. Enjoy!

***I often make a double batch and freeze half for a later day. Just defrost and warm on the stove or in a crockpot.

Vegetarian Variation: Omit ground beef. Add broccoli. Substitute vegetable broth for chicken broth.

Bourbon Street Chicken

I cannot take credit for this one. A friend shared the recipe with me awhile ago. But it's so good, I need to share with others!

2 lb boneless skinless chicken breasts
2 Tbs. olive oil (for frying)
4 Tbs. cornstarch

Sauce
1 garlic clove (minced)
1/4 teaspoon ginger
1/2 teaspoon crushed red pepper flakes (optional)
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoon ketchup
1 tablespoon apple cider vinegar
1/2 cup water
1/3 cup soy sauce

Cut chicken breasts into bite-sized pieces, and lightly dust with cornstarch. I used a gallon ziplock baggie. Just toss chicken and cornstarch together. Heat oil in your wok or frying pan and fry chicken until lightly browned. Drain on paper towels and set aside.

In a separate bowl combine all sauce ingredients. Pour into wok or frying pan and bring to a boil. Add chicken back to the pan, reduce the heat and simmer for 10 minutes.

Serve over rice.

Banana Bread

This is my FAVORITE banana bread recipe!

2 large old bananas
½ tsp baking soda
2 cups flour
1 cup sugar
¼ tsp. Salt
1 tsp cinnamon
¼ tsp nutmeg
1 tsp vanilla
½ cup egg substitute
½ cup applesauce

Mash bananas in a small bowl and stir in soda. Let sit. Mix all other ingredients in another bowl. Add banana mixture. Spray bottom of bread pan with nonstick spray. Pour mixture in. Bake at 350 degrees for about 70 minutes. Makes 1 loaf.

Variation: (Inspired by my friend Heather G.) Add about 1 cup of chopped strawberries to the batter for a yummy change! Might have to bake a little longer, I think I added 10 minutes to my baking time and it came out perfect. Try it with other fruits, too! :)

Baked Beans with Pineapple

· 5 or 6 strips of turkey bacon, chopped
· ½ medium onion, chopped
· 28oz can baked beans (I used Van Camp’s Homestyle baked beans – 99% fat free and cholesterol free)
· 8 oz crushed pineapple, drained
· 1/4 cup packed brown sugar
· 1/4 cup ketchup

In a skillet, cook turkey bacon over medium heat until almost crisp. Add onion and saute until tender.

In a bowl, combine the beans, pineapple, bacon and onion. Combine brown sugar and ketchup; stir into the bean mixture.

Transfer to a greased baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 25-35 minutes longer or until bubbly and beans reach desired thickness

Baked French Toast Casserole

This is similar to the Baked Apple French Toast, but without the apple. It's a little more involved but it is tasty.

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Baked Apple French Toast

This is a favorite to have on Christmas morning. I make it up the day before and just have to pop it in the oven when we get up. Delicious!!!

· 20 slices French bread (1 inch thick)
· 1 can (21 ounces) apple pie filling
· 8 eggs
· 2 cups milk
· 2 teaspoons vanilla extract
· 1/2 teaspoon ground cinnamon
· 1/2 teaspoon ground nutmeg
· TOPPING:
· 1 cup packed brown sugar
· 1/2 cup cold butter, cubed
· 1 cup chopped pecans

Arrange 10 slices of bread in a greased 13-in. x 9-in. baking dish. Spread with pie filling; top with remaining bread. In a large bowl, combine the eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over French toast.

Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean.

Yield: 10 servings

***I've never fit 10 slices of bread in the pan, but it depends on the diameter of the bread.

My Aunt's Awesome Salad

This salad is terrific, but it's really the dressing that makes it "awesome". I will often use the dressing on other salads as well.

Spinach Salad
(Makes about 12 servings)

1 head lettuce (chopped)
1 lb. Baby spinach leaves
½ red onion thinly sliced
8 oz grated swiss cheese
8 oz dry curd cottage cheese
¾ cup bacon bits (the soft type)
¾ cup sliced almonds

craisins optional

Toss together above ingredients in large bowl. Chill until ready to serve.


Poppy Seed Dressing

¾ cup vegetable or canola oil
1/3 cup white vinegar or apple cider vinegar
¾ tsp. Poppy seeds
1 tsp prepared mustard
1/3 cup white sugar
1 tsp grated red onion (optional)
¾ tsp salt

Blend above ingredients really well in a blender. Refrigerate for at least a few hours before serving. Keeps for a long time in the fridge, but may separate over a longer period of time and need to be reblended.

Makes enough for at least one batch of salad.

***You can toss the dressing with the salad just before serving, but if there is leftover salad, it will become soggy. I usually serve the dressing on the side.

Angie Chicken

4 chicken breasts
1/2 cube butter
1 pkg dry Italian seasoning
8 oz cream cheese
1 cup milk
1 can cream of mushroom soup

Cut uncooked chicken into chunks, place in crockpot with butter and Italian seasoning. Cook on high for 3 hours.

Shred up the chicken a little, as much as desired. Add remaining ingredients and cook an additional 30 minutes.

Serve over rice.

Baked Asparagus with Balsamic Butter Sauce

My family has never been crazy about asparagus but in an attempt to find new ways to get my family to eat more green vegetables, I searched for tasty recipes for asparagus with hopes that we would somehow learn to actually like it. After many failed attempts, I finally came across this recipe, which we all LOVE! Acadia will go back for THIRDS and it's usually her favorite part of the meal! Plus, it's super quick and easy! :)

1 bunch fresh asparagus, trimmed
cooking spray
salt and pepper to taste
2 tablespoons butter
1 tsp soy sauce
1 Tbs balsamic vinegar

Preheat oven to 500 degrees F.
Arrange the asparagus on a baking sheet. Coat with cooking spray, and season with salt and pepper.
Bake asparagus 5-6 minutes in the preheated oven, or until tender.
Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.

Chicken Manicotti

garlic powder
1 pound boneless skinless chicken breast
14 manicotti shells
1 jar spaghetti sauce, divided
1 pound Italian sausage cooked and drained
1 can olives, sliced
2 cups shredded mozzarella cheese
2/3 cup water

Cut chicken into long, thin strips; sprinkle with garlic powder. Stuff chicken into the manicotti shells. Spread 1 cup spaghetti sauce in greased baking dish.

Place stuffed manicotti shells in each dish. Sprinkle with sausage and olives. Pour remaining spaghetti sauce over the top. Sprinkle with cheese.

Drizzle water around the edge of dish. Cover and bake at 375 degrees for 65-70 minutes or until chicken juices run clear and pasta is tender.


*** I like to double the recipe and freeze a batch for later. To use frozen casserole: Thaw in fridge. Let stand at room temp for 30 minutes. Bake as directed.