Yummy

2010-10-09T06:56:00.001-07:00

HONEY GARLIC CHICKEN WINGS

1/2 cup liquid honey
1/4 cup lemon juice
1/4 cup water
3 tbsp ketchup
1 1/2 tsp garlic powder
1/2 tsp garlic salt
1 tsp ground ginger

3 lbs chicken wings

Combine all ingredients in sauce pan. Heat to boiling and simmer for 5 minutes.

Bread and fry wings in oil. Place wings into a 9x13 baking dish. Pour sauce over wings.

Bake @ 400 for 30 min.

2010-10-09T06:48:00.001-07:00

Wingers Sticky Fingers

For the sauce:
**Covers about 8 sticky fingers
3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
3/4 c. brown sugar
2 Tbsp. water

Heat up hot sauce, brown sugar and water in a saucepot until all the sugar dissolves (we actually doubled the recipe and it was the perfect amount for the chicken and for dipping).
I have also used the sauce for chicken wings.

For the Sticky Fingers:
1 c. oil
1 pkg. frozen breaded chicken fingers

In a frying pan, heat oil and cook chicken fingers until crispy and warm. Pour sauce over (or put them in a Tupperware with some of the sauce and shake it up until the chicken is completely covered in sauce).

2010-10-09T06:47:00.000-07:00

No Bake Cookies

2C Sugar
1/4C Cocoa
1/2C Milk
1/4lb Butter
1t Vanilla
1/4t Salt
1/2C Peanut Butter
3C Oatmeal

Boil sugar, cocoa, milk, and butter; for one minute. Add vanilla, salt, peanut butter, and oatmeal. Place by spoonfulls on waxpaper covered cookie sheet. Chill in freezer for an hour or fridge overnight.

Sweet and Sour Sauce

2010-07-26T14:41:00.002-07:00

1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
4 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon soy sauce
2 teaspoons cornstarch mixed with 4 teaspoons water

Preparation:

Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.

Southwestern Chicken Tomato Soup

2010-06-05T22:14:00.001-07:00

Southwestern Chicken Tomato Soup

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Southwestern Chicken Tomato Soup
6.3 Net carbs per serving, 4.5 from Veg
4 chicken breasts, cut into small pieces
2 tbs oil, olive or vegetable
3 cloves garlic, thinly sliced, separated
1 28-ounce can of diced tomatoes
3 teaspoons chili powder
1 teaspoon salt
1 teaspoon oregano
1/4 c jalapeños, diced (use more or less depending on your spice preference)
1 small onion, sliced thinly
6 cups of water or chicken broth
6 chicken flavored bullion cubes (omit if using broth)
1 tbs Splenda
1. Heat the oil in a large heavy-bottomed pan. Add 1 garlic clove and sauté until fragrant and the edges start to brown. Add the chicken and sauté until cooked through and nicely browned. Remove and set aside.
2. Add tomatoes and the rest of the garlic, scraping the brown bits off the bottom of your hot pan.
3. Add the chili powder, salt, oregano, jalapeños and onion while stirring regularly. Cook for 1 minute.
4. Add to the pot your water and bullion cubes (or broth, if using) and your 1 tbs Splenda. Bring to a boil, then reduce to medium-low heat and let sit between a simmer and a boil for about 30 minutes. Serve immediately.

Cheerio Treats

2010-02-18T08:12:00.002-07:00

3T butter
16oz bag marshmallos
1/2c peanut butter
5c cheerios

Melt butter, add marsmallos and melt, then strir in and melt peanut butter. Place cheerios in a bowl and pour sauce over. Fold in to coat all cheerios. Form into balls, place on cookie sheet to cool.

Baking Powder Biscuits

2010-01-14T19:49:00.002-07:00

Ingredients
2c flour
2t baking powder
1/4c shortning
1/2 t salt
3/4 c milk

Directions
Mix dry ingredients, cut in shortning. Add milk. Knead. Roll out and cut with a cup or cookie cutter.

Buttermilk biscuits

2010-01-14T19:39:00.002-07:00

Ingredients
2c flour
4t baking powder
1/4t baking soda
3/4t salt
2T butter
2T shortening
1c buttermilk, chilled

Directions
Preheat oven to 450
Combine dry ingredients, cut in butter and shortning. Pour in chilled buttermilk. Stir just until dough comes together, will be sticky. Turn onto floured board. Knead 5 or 6 times. roll to desired thickness (1/2 to 1 inch). Bake 15 to 20 minutes.

Sweet and Sour Sauce

2010-01-06T15:02:00.006-07:00

1/3 cup white or rice vinegar (Note: rice vinegar gives better results)
4 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon soy sauce
2 teaspoons cornstarch mixed with 4 teaspoons water

Mix together vinegar, brown sugar, and ketchup; bring to a boil. Mix cornstarch and water add to other ingredients to thicken. If redder color is desired add food coloring

Rolls

2009-11-14T14:52:00.000-07:00

Ingredients:
1 envelope active dry yeast
1/4 cup very warm water
1/3 cup sugar
1/4 cup butter or margarine
1 teaspoon salt
1 cup scalding hot milk
1 egg -- lightly beaten
4 1/2 cups sifted all-purpose flour
2 tablespoons melted butter or margarine -- for brushing rolls

Directions:
Sprinkle the yeast over very warm water in a large bowl (Very warm water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves. Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture to 105 to 115 degrees. Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth. Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands). Place dough in a warm buttered bowl; turn greased-side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be. Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4 inches in diameter. Place in neat rows, not quite touching, in a well-buttered 13- by 9- by 2-inch pan. Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of rolls with melted butter or margarine, then bake in a 375 degree oven for 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter. Per Serving (excluding unknown items): 110 Calories; 2g Fat (19.2% calories from fat); 3g Protein; 19g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 111mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

Sweet Yeast Rolls

2009-11-12T20:49:00.001-07:00

Ingredients:
1/2 solid cake of yeast or 1 pkg of active dry yeast
1/2 cup warm water
2 cups milk
1/2 cup sugar
2 quarts all purpose flour
2 TBS melted butter
2 whole eggs
2 tsp salt

Directions:
Soften yeast in warm water with a teaspoon of sugar. Scald milk; cool to lukewarm. Add yeast, sugar and enough flour to make medium batter. Beat thoroughly. Let stand until light and foamy. Add melted butter (which has been cooled), eggs, and salt. Beat well. Add enough flour to form soft dough. Sprinkle small amount of flour on counter and let dough rest. Meanwhile, clean and dry bowl; grease clean surface of bowl. Knead dough until smooth and satiny. Put in greased bowl; turn over to grease top. Cover, let rise in warm place until double in bulk. Punch down. Turn out on floured board. Divide into portions for shaping; let rest 10 minutes. Shape dough into desired forms. Place on greased baking sheets. Let rise until doubled. Bake at 375 degrees for 10 minutes; reduce temperature to 350 degrees for 10 to 15 minutes more. Cool on rack. Makes 5 to 6 dozen.

Cheddar Biscuits

2009-11-12T20:46:00.000-07:00

Ingredients:
2 ½ cups Bisquick baking mix
¾ cup cold whole milk
4 tablespoons cold butter (1/2 stick)
¼ teaspoon garlic powder
1 heaping cup grated cheddar cheese

Bush on Top:
2 tablespoons butter, melted
¼ teaspoon dried parsley flakes
½ teaspoon garlic powder
pinch salt

Directions:
1. Preheat your oven to 400 degrees.
2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.
3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.
4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.
5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

Outback Bread (Copy Cat)

2009-11-12T20:43:00.000-07:00

Ingredients:
3 packages dry yeast
1/2 cup warm water
1 tablespoon sugar
1 cup warm water
1/2 cup dark molasses
1 tablespoon salt
2 tablespoons oil
2 cups rye flour
2 1/2 -3 cups bread flour

Directions:
Preheat your oven to 375 degrees.
Soften yeast in 1/2 cup warm water.
Stir in the sugar and let stand 6 minutes or until it’s bubbly.
In large mixing bowl combine the yeast/water combo above along with 1 cup warm water with molasses, salt, oil and rye flour.
Mix this until it makes a nice smooth batter.
Work in the bread flour until the dough is smooth and no longer sticky. It should be very pliable and elastic.
Knead the dough for a few minutes and then let it rise in a greased bowl until it’s doubled.
Punch the dough down and shape into 2 large round loaves
Placed the loaves a few inches apart on a greased and cornmeal dusted cookie sheet. Sprinkle a bit of the cornmeal over the top of the loaves as well.
Let loaves rise in a warm place until doubled.
Bake loaves at 375 for about 30 minutes or until the crust makes hollow sound when tapped.
This bread is supposed to freeze very well.

Broccoli and Carrot Lasagna

2009-11-03T20:38:00.001-07:00

Ingredients:
4 cups chopped broccoli
2 cups chopped carrots
9 lasagna noodles
2 (10.75 ounce) cans condensed cream of mushroom soup
3/4 cup grated Parmesan cheese
3/4 cup cottage cheese
3 cups mozzarella cheese, shredded
1 teaspoon garlic powder
1 teaspoon dried rosemary, crushed
2 teaspoons paprika

Directions:
Steam broccoli and carrots till tender.
Boil lasagna noodles.
In a bowl combine cream of mushroom soup, 1/2 cup Parmesan, cottage cheese, and 2 cups Mozzarella. Mix well and set aside 1 1/4 cup of mixture.
To remaining sauce, add garlic powder, rosemary, and the cooked veggies. Set aside.
To assemble lasagna: In a 9x13-inch pan, lay 3 noodles, spread 1/2 of veggie mixture, 3 noodles, spread rest of veggie mixture, 3 noodles, the reserved 1 1/4 cup of cheese mixture. Sprinkle 1 cup Mozzarella on top. Mix together paprika and 1/4 cup Parmesan and sprinkle on top of Mozzarella.
Cover and bake at 375 degrees F (190 degrees C) for 1/2 hour, then remove cover and bake 10 more minutes! Enjoy, it's really wonderful!

Buffalo Chicken Dip

2009-11-03T19:16:00.001-07:00

Ingredients:
1 package (8 ounces) cream cheese, softened
1/2 cup blue cheese salad dressing
1/2 cup any flavor Frank's® RedHot® Sauce
2 ounce crumbled blue cheese or shredded
mozzarella cheese (about 1/2 cup)
2 cans (9.75 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
Assorted fresh vegetables
and Pepperidge Farm® crackers

Directions:
Heat the oven to 350°F.
Stir the cream cheese in a 9-inch deep dish pie plate with a fork or whisk until it's smooth. Stir in the dressing, hot sauce and blue cheese. Stir in the chicken.
Bake for 20 minutes or until the chicken mixture is hot and bubbling. Stir the chicken mixture before serving. Serve with the vegetables and crackers for dipping.
To make in the microwave: Use a microwavable 9-inch deep dish pie plate. Prepare the dip as directed above in Step 2. Microwave, uncovered, on HIGH for 5 minutes or until the chicken mixture is hot, stirring halfway through the cook time.
Serving Tip: This dip can be kept warm in a small crockpot or fondue pot on the buffet table.
To reduce the fat: Use 1/3 less fat cream cheese and reduced-fat blue cheese salad dressing.

Creamy Chicken and Wild Rice Soup

2009-11-03T19:09:00.000-07:00

Ingredients:
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream

Directions:
In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Spicy Chicken Soup

2009-11-03T19:04:00.000-07:00

Ingredients:
2 quarts water
8 skinless, boneless chicken breast halves
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bouillon
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 ounce) jar chunky salsa
2 (14.5 ounce) cans peeled and diced tomatoes
1 (14.5 ounce) can whole peeled tomatoes
1 (10.75 ounce) can condensed tomato soup
3 tablespoons chili powder
1 (15 ounce) can whole kernel corn, drained
2 (16 ounce) cans chili beans, undrained
1 (8 ounce) container sour cream

Directions:
In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion powder and bouillon cubes. Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices run clear. Remove chicken, reserve broth. Shred chicken.
In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned. Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth. Simmer 30 minutes.

Chicken Taco Soup

2009-11-03T19:00:00.002-07:00

Ingredients:
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (can) chicken broth
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Directions:
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Spicy Beef Vegetable Stew

2009-11-03T18:58:00.001-07:00

Ingredients:
1 pound ground beef
1 cup chopped onion
1 (30 ounce) jar meatless spaghetti sauce
3 1/2 cups water
1 (16 ounce) package frozen mixed vegetables
1 (10 ounce) can diced tomatoes and green chilies
1 cup sliced celery
1 teaspoon beef bouillon granules
1 teaspoon pepper

Directions:
In a skillet over medium heat, cook beef and onion until meat is no longer pink; drain. Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8 hours or until the vegetables are tender.

Greek Chicken Pizza

2009-11-03T11:56:00.000-07:00

Ingredients:
1 T olive oil
1 small white onion, chopped
2 or 3 cloves garlic, minced
2 T fresh basil, chopped
2 tsp fresh thyme, removed from stems
2-14 oz cans petite diced tomatoes, flavored with olive oil and garlic
1 T olive oil
16-20 oz. chicken breast or tenders, cut into bite size pieces
2-4 T Greek seasoning
1 red bell pepper, thinly sliced
1-14 oz can artichoke hearts, coarsely chopped
3 oz baby spinach
1/3 cup crumbled feta cheese
2 cups shredded mozzarella cheese

Method:
To made sauce- heat oil in a large saucepan or dutch oven. Add onion and saute, until almost tender. Add garlic and saute for 1 minute. Add herbs and saute for 1 more minute. Add tomatoes, and cook until warmed through. Scoop mixture into blender and puree, for a few minutes, until completely pureed. Set aside. To cook chicken- Heat oil in electric skillet. Add chicken and season heavily with Greek seasoning. Saute for a few minutes, until all sides are cooked. Cover and turn heat to low. Let cook until completely cooked through and then keep covered.
Preheat oven to 450 degrees. Spray round pizza pan with cooking spray. Put pizza dough on pan and roll out to edges, leaving enough around the edges to make a nice crust. Prick crust with a fork in multiple places. Bake for 6 minutes and remove from oven. Spread crust evenly with pizza sauce. Layer spinach on top of sauce- it is okay if it overlaps. Place red pepper strips on top of spinach. Place artichoke hearts around peppers. Sprinkle chicken all over the top. Sprinkle mozzarella cheese on top of chicken and top with crumbled feta. Bake for 8-9 minutes or until cheese melts. Serve

Hula Pizza

2009-11-03T11:54:00.000-07:00

Ingredients:
1 pizza Crust (unbaked)
Place the following on the pizza in this order
1/2 cup barbecue sauce
2 cups mozzarella cheese
1 cup Swiss cheese
2 cups diced cooked ham
1 1/2 cup pineapple tidbits

Method:
Bake at 400 degrees for 15-20 minutes until crust is golden and cheese is melted and bubbly.

Teriyaki Chicken Pizza

2009-11-03T11:26:00.000-07:00

Ingredients:
1 C. Soy Sauce
1/2 C Sugar
1/2 C Honey
1 Clove Garlic (or 1/4 tsp garlic powder)
1/2 Tsp Ginger
4 T cornstarch
4 T water
1 1/2 - 2 C Cooked Chicken
1 C Shredded Mozzarella Cheese
3/4 C Pineapple Pieces
¾ C specialty cheese blend
1 T. Dried Cilantro
1 Pizza Crust

Method:
Bring to a boil and stir until sugar is dissolved. Mix the cornstarch and water together and add to the sauce until sauce thickens.
Place the chicken in a bag with 1/2 C. of sauce. Pour 1/4 C. of sauce on the pizza crust. Spread mozzarella cheese evenly across the crust . Add Chicken with sauce to the top of the pizza. Spread pineapple on top of chicken and add the specialty cheese. Finish with the cilantro sprinked over the top and bake at 400 degrees for 15-20 minutes.

Pumpkin Waffles (or Pancakes)

2009-11-03T11:20:00.000-07:00

Ingredients:
2 cups whole-wheat flour
3 tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
2 ½ tsp. pumpkin pie spice
½ tsp salt
1 ½ cups milk
1 cup pumpkin puree
1 egg
2 tbsp canola oil
2 tbsp vinegar

Directions:
Mix the milk, pumpkin, egg, oil and vinegar then, in a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture. For waffles, let the waffles cook 30 - 60 past the "green light" indicator. Waffles should feel a little crisp before removing them (this is a thick batter and needs a bit more time to cook). For pancakes, just cook normally over medium heat.Serve with hot maple syrup (I love to use my homemade low-cal syrup from mapeline flavoring and Splenda).Enjoy!

Meatloaf Sandwich

2009-11-03T11:18:00.001-07:00

Ingredients:
1 pound ground beef
2 eggs, beaten
1 cup ketchup, divided
½ cup chopped bell pepper
(red,yellow,green or orange)
¼ cup chopped white onion
2 tablespoon Worcestershire
1 tablespoon garlic powder
1 tablespoon onion powder
1 ½ cup panko bread crumbs
1tsp salt
1 tsp black pepper

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking pan.
2. Place ground beef, eggs, panko, worcestershire, and 3/4 cup ketchup in a large bowl. Mix by hand. Add bell peppers, onions, garlic powder, onion powder, salt, and pepper. Hand mix well. Form into a loaf shape, and place in prepared baking pan. Drizzle with remaining 1/4 cup ketchup.
3. Bake 1 hour in the preheated oven, to an internal temperature of 160 degrees F (70 degrees C). (For a great sandwich, slice meatloaf into thick slice, grill some onions, serve together, on Garlic Texas Toast)

Wonton Soup

2009-11-03T10:13:00.000-07:00

Ingredients
FOR THE SOUP:
5 cups chicken broth (regular or low-sodium)
2 cups water
2 to 3 thin slices fresh ginger
5 or 6 bok choy leaves, washed
Pepper to taste

FOR THE WONTONS:
1/2 pound ground pork (for lower-fat wontons, use ground turkey)
2 scallions, finely chopped
1 tablespoon minced fresh ginger
1 small clove garlic, minced
1 tablespoon plus 1 teaspoon soy sauce
1 teaspoon rice vinegar
1/4 teaspoon sesame oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon cornstarch
35 to 40 wonton wrappers

Instructions:
In a large saucepan, combine the chicken broth, water, and ginger slices. Cover and bring the broth to a gentle simmer, then turn off the heat. Cut the bok choy into small pieces and set it aside.
Combine the pork, scallions, ginger, and garlic in a mixing bowl. Add the soy sauce, vinegar, sesame oil, salt, pepper, and cornstarch and mix well with a rubber spatula.
Remove the wonton wrappers from their package and cover them with a damp paper towel to keep them from drying out. Assemble the wontons (see below), place them on a large plate or a baking sheet lined with waxed paper, and cover them loosely with plastic wrap..Assembling the Wontons:1. Place a wrapper flour side up on your work surface. Using a spoon and a chopstick, drop a scant teaspoon of the meat mixture onto the wrapper.2. Moisten all the edges of the wrapper with a wet fingertip, then fold it over so the edges meet. Pinch the edges to seal them.3. Using your finger or a chopstick, make an indentation in the middle of the filled wonton.4. Dab a drop of water on the two corners and fold them in so they overlap above the indentation. Pinch them together to secure them in place.
Bring the chicken broth to a boil. Use a slotted spoon to add the wontons a few at a time, keeping the broth at a low boil. Cook the wontons until they are no longer pink inside (remove one and cut it open to check), at least 7 minutes. Turn the heat back to high, add the bok choy, cover, and cook it for 3 minutes. Turn off the heat and add pepper to taste.
Transfer 5 or 6 wontons to each soup bowl and ladle on the hot broth. Makes 6 to 8 servings.

Lasagna Soup

2009-11-03T10:12:00.002-07:00

Ingredients:
2 teaspoons olive oil
1 1/2 pounds Italian sausage (bulk or with casings removed)
2 onions, finely chopped
4 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta
1/2 cup finely chopped fresh basil
8 ounces ricotta
1/2 cup grated Parmesan
1/4 teaspoon salt
Pinch of pepper
2 cups shredded mozzarella

Instructions:
In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.

Stacked Burrito Pie

2009-11-02T16:55:00.000-07:00

Ingredients:
2 tablespoons vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
3/4 pound lean ground beef
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
3/4 cup water
1 (15 1/2-ounce) can black beans, drained and rinsed
1 1/2 cups frozen corn kernels
4 (10-inch) flour tortillas
1/2 cup sour cream
1 cup salsa
8 ounces Cheddar or Monterey Jack, grated

Instructions:
In a large skillet over medium-low heat, warm the oil. Add the onion and sauté for 5 minutes, stirring often. Add the garlic and sauté another minute.
Increase the heat to medium, then add the ground beef, chili powder, and cumin. Cook the mixture until the beef is browned and no longer pink, stirring often, about 3 minutes. Add the salt, water, black beans, and corn, and bring the mixture to a boil. Allow it to continue boiling, stirring occasionally, until the liquid evaporates, about 20 minutes. Remove the mixture from the heat and let it cool for 10 minutes.
Heat the oven to 350º. Using the rim of a 9-inch springform pan (see "Tools of the Trade" above) as a template, trim 3 of the tortillas to the size of the pan. Leave the fourth tortilla untrimmed. Note: You can also bake this dish in a 9-inch round cake pan and serve it like a lasagna.
Butter the bottom and the sides of the pan. Press the untrimmed tortilla evenly into the pan's bottom. Spread 2 tablespoons of the sour cream over the tortilla, followed by 1/4 cup of the salsa. Spoon and spread a quarter of the beef mixture over the salsa, then sprinkle a quarter of the grated cheese evenly over the top.
Place one of the trimmed tortillas on top of the cheese, then repeat the layering of the sour cream, salsa, beef, and cheese. Continue this way until the ingredients and tortillas are used up. You should end up with four layers, topped with the final sprinkling of cheese.
Bake the pie until heated through, about 30 minutes. Allow it to cool for 10 minutes, then remove the rim from the springform pan, if you used one. Slice the pie into wedges using a sharp knife. Serves 10.

Indiana Corn Casserole

2009-11-02T16:51:00.000-07:00

Ingredients:
1 pound bacon
1/2 cup butter
1/2 medium onion, chopped
1/2 cup chopped celery
1 red pepper, chopped
1 green pepper, chopped
5 tablespoons all-purpose flour
2 cups sour cream
2 pounds fresh corn (or frozen corn, thawed)
Salt and pepper
1 tablespoon chopped parsley

Instructions:
Heat the oven to 350 degrees. Cook the bacon, then chop it into bite-size pieces and set it aside.
Melt the butter in a large pot over medium heat. Sauté the onion, celery, and peppers until soft. Stir in the flour, then the sour cream, until well combined. Add the corn and most of the bacon bits and season with salt and pepper.
Pour the mixture into a 9- by 13-inch baking dish and sprinkle on the remaining bacon bits and the parsley. Bake for 30 to 45 minutes, until lightly browned. (Note: for a lower-fat version of this casserole, use half the bacon, butter, and flour). Serves 6 to 8.

Green Chili Chicken Enchilada Casserole

2009-11-02T16:49:00.000-07:00

Ingredients
FOR THE SAUCE:
2 pounds tomatillos
1 tablespoon vegetable oil
1 cup chopped white onion
1/3 cup chopped cilantro, lightly packed
1 (4-ounce) can diced green chilies, drained
1 teaspoon ground cumin
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 1/4 cups chicken broth
1/2 cup whipping cream

FOR THE ENCHILADAS:
12 (6-inch) corn tortillas
2 tablespoons vegetable oil
3 cups shredded cooked chicken
1 1/2 cups grated Cheddar
1 1/2 cups grated Monterey Jack
1/2 cup finely chopped onion

Instructions:
To make the sauce, husk the tomatillos and rinse them under warm water to remove any stickiness and dirt. Broil the tomatillos on a foil-lined baking sheet 1 to 2 inches from the heat, turning them once, until they are softened and slightly charred, about 7 to 9 minutes.
Heat the oil in a large skillet over medium heat. Add the white onions and sauté until golden brown, about 5 minutes.
Transfer the tomatillos to a blender and add the sautéed onions, cilantro, green chilies, cumin, sugar, and salt and puree until smooth.
Return the tomatillo sauce to the skillet and cook it over medium heat until thickened, about 5 minutes, stirring frequently to prevent sticking. Add the broth and cream and continue cooking until the sauce is slightly thickened and not watery, about 5 to 8 minutes. Add more salt if desired.
To make the enchiladas, brush both sides of the tortillas lightly with oil and lay them on a cookie sheet in stacks of two. Heat them in a 375ºF oven just until they're soft and pliable, about 3 minutes.
In a large bowl, combine the chicken, half of the Cheddar, half of the Monterey Jack, the chopped onion, and the salt. Add 1/2 cup of the sauce to the chicken mixture and toss to combine.
Spread a third of the remaining sauce in the bottom of a 9- by 13-inch baking dish. Place 1/4 cup of the chicken mixture in the center of a tortilla. Roll up the tortilla and place it seam side down in the baking dish. Repeat with the other tortillas. Pour the rest of the sauce over the enchiladas. Sprinkle the remaining Monterey Jack and Cheddar on top of the casserole.
Bake the casserole until the enchiladas are heated through and the cheese is bubbly and starting to brown, about 20 to 30 minutes. Serves 6 to 8.

Baja-Battered Fish

2009-10-26T22:44:00.000-07:00

Baja-Battered Fish

Ingredients:
3/4 cup beer , preferably lager or pilsner
1/2 cup all-purpose flour
1/4 cup whole-wheat pastry flour
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground pepper
1-1 1/4 pounds tilapia or other firm white fish, sliced into 1/2-inch-by-2-inch strips
3 tablespoons canola oil , dividedRecipe

Directions:
Place beer, all-purpose flour, whole-wheat flour, salt, oregano, mustard, cayenne and pepper in a blender; blend until smooth, scraping down the sides as necessary. Transfer the batter to a shallow baking dish. Add fish, turning to coat all sides.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Transfer one-third of the battered fish to the pan, placing each piece into a little oil. Cook until golden brown, 3 to 4 minutes per side. Transfer cooked fish to a plate; keep warm. Add 1 tablespoon oil and half the remaining fish to the pan; cook as directed above, reducing the heat if necessary. Cook the remaining fish with the remaining 1 tablespoon oil. Serve immediately.
The fish is best when served immediately, but will keep, wrapped, in the refrigerator for up to 1 day. To reheat, place on a baking sheet and bake for 20 minutes at 375°F.

Lazy Lasagna

2009-10-26T22:41:00.000-07:00

Lazy Lasagna

Ingredents:
2 tablespoons vegetable oil
1/2 cup minced onion
2 carrots, grated
1 garlic clove, minced
1 teaspoon dried basil (optional)
1 teaspoon dried oregano (optional)
Salt and pepper to taste
1 (14-ounce) package frozen cheese ravioli, unthawed
1 (14-ounce) jar marinara sauce
1/2 pound sliced provolone
1/2 cup grated Parmesan

Directions:
Preheat the oven to 350 degrees. Heat the oil in an ovenproof 12-inch skillet over medium-high heat, then sauté the onion, carrots, garlic, and herbs until the onion is translucent, about 3 minutes. Transfer the onion mix to a bowl. Now arrange the still-frozen ravioli (breaking them apart if they're clumped) in one layer in the skillet and sprinkle with the onion mix. Ladle the marinara sauce evenly over the ravioli. Over medium heat, without stirring, cook everything until the ravioli are heated through and beginning to brown on the bottom (gently lift one with a fork to check), about 10 minutes. Remove the skillet from the heat, then arrange the provolone slices over the sauce and sprinkle the whole thing with Parmesan. Bake the lasagna in the middle of the oven until the cheese is melted, about 10 minutes.

Baked Ziti

2009-10-26T22:17:00.001-07:00

Baked Ziti

Ingredients:
1 (16 ounce) package dry ziti pasta
1 pound lean ground beef
1 onion, chopped
2 (28 ounce) jars spaghetti sauce
6 ounces sliced provolone cheese
6 ounces sliced mozzarella cheese
1 1/2 cups sour cream
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and sour cream.
Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.
Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.

Barbecued Pulled Pork Sandwiches

2009-10-26T22:12:00.001-07:00

Barbecued Pulled Pork Sandwiches

Ingredients:
1 pork shoulder roast (about 2 1/2 pounds)
1 bottle (14 ounces) barbecue sauce
1 tablespoon fresh lemon juice
1 teaspoon brown sugar
1 medium onion, chopped
8 hamburger buns or hard rolls

Directions:
Place pork roast in CROCK-POT® slow cooker. Cover; cook on LOW 10 to 12 hours or on HIGH 5 to 6 hours.
Remove pork roast from CROCK-POT® slow cooker; discard cooking liquid. Shred pork with two forks. Return pork to CROCK-POT® slow cooker. Add barbecue sauce, lemon juice, brown sugar and onion. Cover; cook on HIGH 1 hour or on LOW 2 hours.
Serve shredded pork on hamburger buns or hard rolls.

Chicken Tortilla Soup

2009-10-26T22:10:00.000-07:00

Chicken Tortilla Soup

Ingredients
4 boneless, skinless chicken thighs
1 4-ounce can chopped green chilies, drained (hot or mild, depending on preference)
2 cloves of garlic, minced
1 yellow onion, diced
2 15-ounce cans of diced tomatoes, including juice
1/2 - 1 cup chicken broth
1 teaspoon cumin
Kosher salt and pepper
4 corn tortillas, sliced into 1/4 inch strips
2 tablespoons chopped cilantro
1/2 cup shredded Monterey jack cheese
1 avocado diced and tossed with lime juice to prevent browning
1 lime, cut into wedges

Directions:
Place chicken in Crock-Pot® slow cooker.
In a separate bowl, combine chilies, garlic, onion, tomatoes, 1/2 c chicken broth and cumin. Blend and pour over chicken.
Cook on high for 3 hours. When chicken is tender, use the tines of 2 forks to shred. Adjust seasoning and add additional chicken broth if necessary.
Just before serving, add tortillas and cilantro to Crock-Pot® slow cooker. Stir to incorporate. Adjust seasoning to taste.
Serve in soup bowls, topping each with shredded cheese, diced avocado and a squeeze of lime.

Bean and Corn Chili

2009-10-26T21:56:00.001-07:00

Bean and Corn Chili

Ingredients
2 tablespoons red wine
1/2 teaspoon olive oil
2 medium onions, finely chopped
5 cloves garlic, minced
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 rib celery, finely sliced
6 Roma tomatoes, chopped
2 cans (15 ounces) kidney beans, rinsed and drained
1 1/2 cups fat-free chicken or vegetable broth
1 can (6 ounces) tomato paste
1 cup frozen corn kernels
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/4 teaspoon ground coriander

Directions :
Heat red wine and olive oil in a medium skillet over medium heat until hot. Add onions and garlic; cook and stir until onions are tender. Transfer to CROCK-POT® slow cooker.
Add bell peppers, celery, tomatoes, beans, broth, tomato paste, corn, salt, chili powder, black pepper, cumin, cayenne pepper, oregano and coriander. Mix well.
Cover; cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours.

Ranch Chicken and Potatoes

2009-10-26T21:53:00.002-07:00

Ranch Chicken and Potatoes

Ingredients:
1 pound boneless skinless chicken breast - cubed
1 tablespoon olive oil
4 medium red or white new potatoes - sliced, about 2 cups
1 medium zucchini - halved and sliced, about 1 cup
1 cup chicken stock or broth
1/2 cup bottled ranch dressing

Directions:
1. Heat a large skillet over medium-high heat and add oil.
2. Add chicken and stir frequently until browned lightly.
3. Toss in potatoes and stock or broth. Bring to a boil and reduce to a low simmer.
4. Cover and cook for 5 minutes or until potatoes are tender.
5. Add zucchini and continue cooking for another 2 -3 minutes until tender.
6. Add ranch dressing and remove from heat. Stir well to coat and serve.

Cheesy Chicken Taco Casserole

2009-10-26T21:49:00.001-07:00

Cheesy Chicken Taco Casserole

Ingredients:
3 cups chopped, cooked chicken
1 package taco seasoning
2 1/2 cups shredded cheddar, divided
2 cups mild salsa
2 cups corn kernels1
5 corn tortillas -- 6" size

Directions:
Combine chicken and taco seasoning; toss to coat.
Mix chicken, salsa, corn and 2 cups of cheese together until well blended.
Cut 3 of the tortillas in half and layer 4 whole tortillas and 2 halves into the bottom of a greased 9x13 baking dish, making 5 tortillas total per layer. Spread half the chicken mixture over the tortillas and top with 5 more tortillas; 4 whole and 2 halves.
Layer with remaining chicken mixture and corn tortillas on the very top. Sprinkle with the last half cup of cheese and cover tightly with foil.
Bake in a 350 degree F oven for 30 minutes.
Let stand for 10 minutes before cutting.

Notes*
Try a combination of cheddar and Monterey Jack cheeses instead of all cheddar.
If your family doesn't like corn, substitute equal parts drained black beans.
Black beans can also be used in place of the chicken for a vegetarian version.

Easiest Barbecue Chicken Sandwiches Ever

2009-10-26T21:47:00.001-07:00

Easiest Barbecue Chicken Sandwiches Ever

Ingredients:
6 chicken breast halves, skinless and boneless
1 1/2 cups barbecue sauce (whatever your favorite is)

Directions:
Place chicken breasts into the bottom of a slow cooker and pour barbecue sauce over them.
Lid and cook for 3 to 4 hours on high until cooked through and nearly falling apart.
Shred the chicken wel l -- two forks does the job quickly -- and serve on burger buns.

Easy Tortellini with Edamame and Smoked Sausage

2009-10-26T21:45:00.001-07:00

Easy Tortellini with Edamame and Smoked Sausage

Ingredients:
1 pound frozen cheese tortellini1 cup shelled edamame*
1 cup diced red pepper
1 pound smoked sausage
1/2 cup Italian dressing

Directions:
Set 6 quarts of salted water to boil in a large pot.
Meanwhile, chop red pepper and slice the smoked sausage into 1/4 inch-thick rounds.
Stir-fry red pepper and sausage together until heated through -- about 5 minutes.
Add tortellini to boiling water and cook for 5 minutes.
Add edamame to water and boil for another 2 minutes. Drain tortellini and edamame well.
Toss everything together with the Italian dressing and heat through one final time.

*Ingredient TipsEdamame (ed-ah-MAH-may) are boiled green soybeans commonly served as a mild, crunchy appetizer in Japanese restaurants. They have become more common in Western culture in recent years. Most often sold in the U.S. frozen in shelled or unshelled form, they are packed with vitamin C, vitamin A, iron, calcium, protein and fiber. For this recipe, frozen shelled is best. If you must buy them in the pod, take the prep time of shelling them into account, it can get very tedious.

Creamy Chicken and Rotini Primavera

2009-10-26T21:38:00.001-07:00

Creamy Chicken and Rotini Primavera

Ingredients:
1/2 pound dry rotini
2 Tablespoons vegetable oil
1 pound boneless skinless chicken breast - cubed
1 pound frozen vegetable mix - thawed
4 ounces Neufchatel cheese (reduced fat cream cheese)
1/2 cup lite Italian dressing
1/2 cup 2% fat milk
Directions:
Cook rotini per package directions to desired doneness. Drain well and keep warm.
Heat oil in a heavy skillet over medium-high heat. Add chicken cubes and cook until no longer pink.
Combine cream cheese, dressing and milk and whisk until smooth.
Add thawed frozen vegetables to chicken along with sauce mixture. Stir well and heat through - about 5 minutes. Serve.

Tex Mex Bake

2009-10-26T21:34:00.001-07:00

Tex Mex Bake

Ingredients:
1 cup Minute® White or Brown Rice
1 lb browned ground beef
1 can chili beans
1 can diced tomatoes with green chilies
1 lb prepared cheese product, cut into cubes, divided
1 bag crushed tortilla chips

Directions:
Preheat oven to 350º F.
Prepare rice according to package directions; set aside.
Brown ground beef. Mix in cooked rice, beans and tomatoes with green chilies.Cover baking dish bottom with chips. Layer half of the cheese over the chips. Top with rice mixture. Top with remaining cheese.
Bake, uncovered for 15 minutes or until cheese is melted.
Garnish with sour cream and green onions, if desired.

Chicken Waldorf Salad

2009-10-26T21:17:00.000-07:00

Chicken Waldorf Salad

Ingredients:
1 lb boneless, skinless chicken breasts or thighs
1 crisp red apple (such as Harrelson or Braeburn)
1 crisp green apple (such as Granny Smith)
3/4 cup chopped celery
12 oz fat-free orange or vanilla yogurt
1/2 cup fat-free mayonnaise
1/4 cup walnuts
4 cups shredded lettuce

Directions:
Lightly salt and pepper chicken, if desired. In large skillet, combine chicken and 3/4 cup water. Bring to a boil. Cover; reduce heat to medium. Cook 8 to 12 minutes or until internal juices run clear. Drain; set aside to cool slightly. Meanwhile, core apples and cut into bite-sized pieces. Cut chicken into bite-sized pieces. In large bowl, combine chicken and remaining ingredients; mix well. Serve immediately, or cover and refrigerate until ready to serve. Serve chicken mixture on shredded lettuce. Serve with poppy seed or raspberry muffins, if desired.

Worm Burgers

2009-10-26T21:15:00.001-07:00

Worm Burgers

Ingredients:
40 vanilla wafer cookies
1 1/2 cups dark chocolate icing
40 gummy worms

Directions:
Spread 20 wafers with 1 teaspoon icing each.
Add 2 gummy worms to each cookie.
Press into icing gently.
Top each worm burger with remaining cookies.

Roast Beef Panini

2009-10-23T22:24:00.002-07:00

Roast Beef Panini

Ingredients:
8 tbsp Sweet or Hot Pepper Jelly
8 Slices Whole Grain Bread
2 tbsp Dijon Mustard
2 oz Smoked Gouda Cheese, shredded
1/2 lb Thinly Sliced Deli Roast Beef
1 C Watercress Sprigs
Olive Oil cooking spray

Directions:
1. Spread 1 tbsp jelly evenly on each slice of bread. Spread each 4 slices with 1/2 tsp mustard on top of the jelly; Sprinkle Gouda evenly on the same4 slices. Top the remaining slices evenly with thinly sliced roast beef and the watercress sprigs. Combine the bread slices to create 4 sandwiches.
2. Heat a panini press or a grill pan coated lightly with olive oil cooking spray. Grill the sandwiches in batches, with the press closed, for 2-3 min per side if using a grill pan, Cook the sandwiches over moderately high heat with a heavy skillet on top of the sandwiches, pressing down, 2-3 min per side or until golden. Halve the sandwiches, and serve immediately.

Rustic Onion Soup

2009-10-23T22:12:00.002-07:00

Rustic Onion Soup

Ingredents:
1 tbsp Olive Oil
2 lbs Red and Yellow Onions, thinly sliced
6 oz Shallot, thinly sliced
1 Bay Leaf
2 tbsp Chopped fresh Thyme
1 tbsp All-Purpose Flour
1/3 C Dry Vermouth
4 C Low-sodium Beef Broth, Hot
2 tsp Worcestershine Sauce
2 tbsp Grated Parmesan Cheese
2 tbsp Light Sour Cream
1/4 tsp Freshly Ground Black Pepper

Directions:
1. Heat oil in 4-qt pot over moderate heat. Add the next 4 ingredents (through thyme); Cover. Cook, stirring occasionally, about 16 min or until the onions begin to color.
2. Uncover and cook, stirring, 10 min or until onions are golden.
3. Stir in flour; cook 2 min. Pour vermouth carefully into pan from measuring cup, scraping browned bits from bottom of pan. Cook 2 min more or until liquid is almost gone. Add broth, 2 cup water, worcestershire, and parmesan cheese. Bring to a simmer; cook 20 min.
4. Remove bay leaf, and ladle soup into bowls. Top each with sour cream and a sprinkle of black pepper. Serve.

Herbed Beef Italiano

2009-10-23T22:02:00.003-07:00

Herbed Beef Italiano

Ingredients:
1 lb Ground Beef
1/2 C Chopped Onions
1/2 C Chopped Green Bell Peppers
1 tsp Oregano Leaves
1 tsp Rosemary Leaves, finely crushed
1 tsp Thyme Leaves
1 can (14 1/2 oz) diced Tomatoes, undrained
1 can (14 oz) reduced sodium Beef Broth
2 tbsp Tomato Paste
2 C uncooked rotini pasta
1 C shredded mozzarella

Directions:
1. Cook beef, onions and bell pepper in large skillet on medium heat 4-5 min or until beef is browned. Add oregano, rosemary and thyme; cook and stir until well mixed.
2. Stir in tomatoes, beef broth and tomato paste. Bring to boil. Reduce heat to medium; cover and cook 10 min or until pasta is tender. Sprinkle with mozzarella cheese; Cover. Let stand 5 min or until cheese is melted.

Cheese Balls

2009-10-12T16:17:00.002-07:00

Cheese Balls

1 5oz jar kraft blue cheese
2 50z jars kraft old english
2 1/2 pkg of 8oz cream cheese
2 tbsp of chopped chives or green onions
1/2 tsp accent
1 tsp worcetershine sauce
1 cup chopped walnuts
1/2 cup chopped parsley

Keep cheese at room temp.

Mix onion, cheese, worch. sauce, accent together. Mix in 1/2 of the parsley and nuts, reserve rest of the parsley and buts to roll in. Ball mixture together in firm ball. Refrigerate over night. Roll ball in remaining parsley and nuts the next day. Serve with ritz crakers.

Peanut Butter Cookies

2009-10-12T16:14:00.002-07:00

Peanut Butter Cookies

1/4 cup crisco
3/4 cup peanut butter
1 1/4 cup brown sugar
3 tbsp milk
1 egg
1 tsp vanilla
1 3/4 cup flour
3/4 tsp salt
3/4 tsp baking soda

Roll into a balls and spread with a fork bake at 375 for 10-15 min
Makes about 3 Dozen

Ultimate Chocolat Chip Cookies

2009-10-12T16:10:00.002-07:00

Ultimate Chocolate Chip Cookies

3/4 cup butter flavor crisco
1 1/4 cup brown sugar
2 tbsp milk
1 tbsp vanilla
1 egg
1 3/4 cup flour
1 tsp salt
3/4 tsp baking soda
1 cup semi chocolate chips
1 cup chopped pecans

Mix together. Bake at 375 for 8-10 min

Fruit Dip

2009-10-12T16:08:00.001-07:00

Fruit Dip

1 8 oz can crushed pineapple with juice
1 sm pkg instant vanilla pudding
3/4 cup milk
1/2 cup sour cream

Blend together well. Serve with fruit.

Batter for Corn Dogs

2009-10-12T16:06:00.002-07:00

Batter for Corn Dogs

1 cup flour
1 tsp baking powder
1/2 tsp salt
1 egg
1 cup milk
1/4 cup oil

Mix together.

English Toffee

2009-10-12T16:02:00.002-07:00

English Toffee

1 cup sugar
1/4 cup water
2 cube butter

Put in a pan on high heat when boils add 1/2 to 1 cup of nuts cook 7 min.

Top:
Chop 1/2 lrg hershey bar
add chopped nuts

Put on top and it melts

Never Fail Pie Crust

2009-10-12T15:53:00.002-07:00

Never Fail Pie Crust

3 cups flour
1 egg
1 tsp salt
1 1/2 cup shortening
6 tbsp water
1 tbsp vinegar

Cut shortening into flour and salt with a fork. Beat egg, vinegar and water together. Slowly add flour mixture to egg mixture. Do not mix more than necessary.

Snicker Doodles

2009-10-12T15:47:00.002-07:00

Snicker Doodles

1 cup shortening
1 1/2 cup sugar
2 eggs
2 3/4 cup flour
2 tsp cream of tarter
1 tsp baking soda
1/2 tsp salt

Mix shortening, sugar and eggs thoroughly. Mix dry ingredients together. Add flour mixture to shortening mixture. Chill dough. Roll into balls. Roll in a mixture of 2 tbsp sugar and 1 tsp cinnamon. Place 2 inches apart on cookie sheet. Slightly press flat. Bake at 400 for about 8 min.

Vegetable Dip

2009-10-10T20:10:00.001-07:00

Vegetable Dip

1 cup mayo
1 cup IMO
1 tbsp Dill weed
1 tbsp Bon appatee
1 tbsp Chopped chives

Mix together. Eat with vegetables

Frosting for Sugar Cookies

2009-10-10T20:07:00.002-07:00

Frosting for Sugar Cookies

1 cube butter
3 tbsp crisco
1/2 bag powder sugar
1/2 cup milk
dash salt
2 tsp vanilla or almond extract

Mix all together. Add food coloring if desired.

Sugar Cookies

2009-10-10T20:04:00.002-07:00

Sugar Cookies

1 cup shortening
2 cups sugar
2 eggs
1 cup milk
6 cup flour
1/2 tsp salt
6 tsp baking powder
1 tsp vanilla

Mix all together. And roll out and cut with a cookies cutter. Put on a cookie sheet. Bake at 350 for 10-15 min.

Sour Cream Sugar Cookies

2009-10-10T19:59:00.003-07:00

Sour Cream Sugar Cookies

3 1/4 cup flour
1 tsp baking soda
1 cup sugar
1/2 tsp salt
2 tsp baking powder
2 eggs
1/2 cup butter
1 1/2 tsp vanilla
1 cup sour cream

Mix all together. Bake at 400 for 10-15 min

(See other post under spread for frosting)

Pumpkin Roll

2009-10-10T19:45:00.004-07:00

Pumpkin Roll

3 eggs
1 cup sugar
2/3 cup pumpkin
3/4 cup flour
1 tsp ginger
1/2 tsp nutmeg
1 tsp lemon juice
1 cup nuts ( sprinkle on top)
1/2 tsp salt
2 tsp cinnamon
1 tsp baking soda

At high speed beat eggs 5 min. Gradually add sugar, Stir in pumpkin and lemon juice. Stir in dry ingredients. Grease cookies sheet. Put foil in the bottom of the pan, Grease foil press in corners add flour pour batter into pan sprinkle nuts on top. Bake 375 for 15 min. Sprinkle powder sugar onto dish towel. dump cake onto dish towel. Pull off foil and roll up.
Filling:
1 cup powder sugar
4 tbsp margarine
6 oz cream cheese
1/2 tsp vanilla
Beat until smooth and spread on the cake. Re Roll. Wrap in foil. Store at least 3 hrs before serving.

Navajo Tacos

2009-10-10T19:40:00.003-07:00

Navajo Tacos

1 lb Hamburger
1 lrg can Chili
Lettuce
Cheese
Olives
Tomatoes
Onions
Bread Dough (Scones)

Flatten the bread dough and put in the fryer. Until golden brown on both sides. ( you will have to flip it) Then add hamburger and lettuce, cheese, olives, tomatoes, onions, chili to your scone.

Potato Cheese Soup

2009-10-10T19:29:00.002-07:00

Potato Cheese Soup

3 cup chicken broth
5 cup potatoes (Chopped)
Onions, carrots, celery to taste. Cook until potatoes and veggies are done.
Add:
3/4 cup butter
8 oz Velveeta cheese
Combine in another bowl:
3/4 cup flour
4 cup milk
Add to potatoes and veggies. Cook until hot. Serve with bread bowls or rolls.

Clam Chowder

2009-10-10T19:20:00.002-07:00

Clam Chowder

1 cup chopped onion
3 cups diced potatoes
2 cans chopped or minced clams and juice
3/4 cup butter
1 cup chopped celery
1 grated carrot for color
8 oz evaporated milk
1 qt half and half
3/4 cups flour
1 tsp salt
garlic if desired (2 cloves minced or 1/4 tsp powder)

Put chopped vegetables in a pan. Add drained clam juice and 1 cup water. Simmer until tender. In a large pan melt butter, add four, and salt; with wire whisk stir in milk until mixture is smooth and thick. Add together all the vegetables and clams and sauce. Heat through.
Serves 8.

Ham and Bean Soup

2009-10-10T18:55:00.003-07:00

Ham and Bean Soup

1 lb dry Lima beans
6 cups water
meaty ham bone or ham hock
1 sm onion, chopped
salt and pepper

Soak the beans overnight in water. Add ham hock and boil gently for 2 hrs in a covered pan. Add onions and continue cooking 30 min longer or until the beans are soft. Remove bone and cut off the meat. Season with salt and pepper.

Cheesy Potatoes

2009-10-10T18:49:00.002-07:00

Cheesy Potatoes

6 cups grated potatoes cooked (or frozen hash browns thawed)
2 can cream of chicken soup
1 16 oz sour cream
2 cups grated cheese
1 tsp onion salt
salt and pepper to taste

Put potatoes in a 9x13 baking dish. Mix sour cream and cream of chicken together, pour over potatoes and mix together. Put seasoning on top and grated cheese. Mix together and bake at 350 for 1 hr.

Italian Chicken Fettuccine

2009-10-10T18:40:00.002-07:00

Italian Chicken Fettuccine

4 to 5 boneless chicken breasts
2 pkg Dry Italian salad dressing mix
1 lrg can cream of chicken soup
1 cube butter
8 oz cream cheese
16 oz fettuccine noodles

Put chicken in crock pot, Sprinkle dry Italian mix over the top. Cut up margarine place on top. Cook 4 hrs. Remove chicken and cube. Add to crock pot cream chicken, cream cheese, stir until blended. Add chicken. Cook Fettuccine as directed on package. Add to crock pot mixture. And serve hot.

Taco Salad

2009-10-10T18:35:00.003-07:00

Taco Salad

1 bag of salad greens
1 bag of Doritos's (nacho kind)
Cheese
1 lb Hamburger
1 can Olives, sliced
1 can Kidney beans, drained

Put salad on a plate and crush the Doritos's over the top and top with hamburger, kidney beans, olives, and cheese and ranch.

Roast Beef Enchiladas

2009-10-10T18:31:00.003-07:00

Roast Beef Enchiladas

Cook and shread Roast
2 lrg cans green enchilada sauce
2 cans black beans
2 cups cooked rice
2 pkg soft tortilla shells
4 cups mozzarella cheese

Mix all ingredients together, except cheese and tortillas. On a soft shell scoop some mixture in with some cheese. Repeat. Put the extra sauce on top and top with cheese. Bake at 350 for 1 hr.

Beef Enchiladas

2009-10-10T18:25:00.003-07:00

Beef Enchiladas

2 lbs hamburger
1 onion
1 pkg corn tortillas
2 can kidney beans
2 can enchilada sauce
2 can tomato sauce

Cook hamburger and onion together. Fry corn tortillas. Mix all ingredients together. Scoop some of the mixture in a tortilla shell. Roll up. repeat. Put the rest of the ingredients on top, put cheese on top and bake at 350 for 1 hr.

Taco Soup

2009-10-10T18:19:00.004-07:00

Taco Soup

1 lb ground beef cooked
1/2 cup chopped onions
1 lrg can diced stewed tomatoes
1 can kidney beans
1 can chili beans
1 can corn
1 can tomato sauce
1/2 pkg taco seasoning
1 can green chili
2 cups water

Cook beef and onions together. In large soup pan pour all the ingredients in. Don't drain anything. Heat and serve hot with Frito's, sour cream and cheese.

Chicken Enchiladas

2009-10-10T18:06:00.003-07:00

Chicken Enchiladas

1 pkg chicken breasts cooked and cubed
1 sm can green chilies
1/4 cup chopped onions
1 pkg soft taco shells
2 can cream chicken soup
1 sm sour cream
4 cups mozzarella cheese

Mix together chicken, onion, green chili, cream of chicken, sour cream, chicken.
Scoop some into a shell and a hand full of cheese. Roll up. Repeat. Pour the rest of the mixture on top. And then cover the top in cheese. Bake at 350 for 30 min.

Hearty Chicken Pie

2009-10-10T17:58:00.002-07:00

Hearty Chicken Pie

2 cans cream of potato
1/4 tsp pepper
1 cup milk
2 cups chicken cooked and cubed
1 pkg Biscuit's
1/4 tsp tyme crushed
4 cup veggies cooked
1 cup milk

mix all ingredients together, except biscuit's in a 3 qt baking dish. Bake at 400 for 15 min. Place biscuits on top and bake 15 more min until golden brown.

Chicken Broccoli Casserole

2009-10-10T17:55:00.004-07:00

Chicken Broccoli Casserole

1 lrg can cream of chicken soup
1 cup mayo
2 tsp lemon juice

Mix together

2 cups cubed cooked chicken
3 cups cooked rice
2 cups cheese
1 lb broccoli

Mix all together and bake 350 for 1 hr

Raspberry Slush

2009-10-07T13:35:00.001-07:00

Raspberry Slush

Ingredients:
4 pkg raspberry Kool-Aid
4 c sugar
3 c boiling water
13 c cold water
2 large cans frozen lemonade
2 10 oz pkg frozen raspberries
1 16 oz pineapples juice

Directions:
Mix raspberry Kool-Aid, sugar and boiling water. Add the rest of the ingredients. Freeze in small containers appropriate to use. Start to thaw until soft. Mix in punch bowl or in individual glasses until slushy. Potato masher for big bowl/fork for glasses. Add 7 Up and serve. 2 two liter bottles for full recipe.

Party Juice

2009-10-07T13:33:00.000-07:00

Party Jucie

Ingredients:
1 - 6 oz. can frozen orange juice
1 - 6 oz. can frozen lemonade
10 – 6oz. cans of water
½ cup sugar
1 tsp. vanilla
1 tsp. almond extract
1 quart sprite (4 cans)

Directions:
Mix, pour over ice, and enjoy!

Mayonnaise

2009-10-07T13:31:00.000-07:00

Mayonnaise

Ingredients:
1 egg
1/3 C oil
2 TB vinegar
1 tsp sugar
1/2 tsp mustard
1/2 tsp salt
2/3 C oil

Directions:
Blend first six ingredients in a blender for 15 seconds. Quickly add the last 2/3 C oil in a steady stream with the blender running. After all the oil is added, run only until mixture is thick and smooth, about 20 seconds. Makes 1 1/4 C.

Egg Nog

2009-10-07T13:29:00.000-07:00

Egg Nog

Ingredients:
10 egg yolks
1 c. sugar
1 qt. milk
1 pt. whipping cream
1 tbsp. vanilla
10 egg whites
ice cream
nutmeg

Directions:
Beat yolks well. Add sugar slowly and beat until dissolved. Combine milk, cream and vanilla and add to yolks. Beat egg whites until soft peaks form. Fold into yolk and milk mixture. Chill. Serve with ice cream. Sprinkle nutmeg on top.

Cafe Rio Dressing

2009-10-07T13:23:00.001-07:00

Cafe Rio Dressing

Ingredients:
3 tomatillos
1 jalapeño
2 garlic cloves
1 pkg. dry ranch mix
3/4 c. mayo
1/2 c. buttermilk
1 c. cilantro
1/4 tsp. red pepper

Directions:
Blend together in blender or food processor.

Pumpkin Chocolate Chip Bars

2009-10-07T13:20:00.001-07:00

Pumpkin Chocolate Chip Bars

Ingredients:
1 c. vegetable oil
2 c. sugar
1 tsp vanilla
2 1/2 c. canned pumpkin
4 eggs
2 c. flour
1 tsp salt
1 tsp baking soda
2 tsp cinnamon
couple shakes of pumpkin pie spice (optional)
1/2 - 3/4 c. chocolate chips

Cream Cheese Frosting:
3 oz. cream cheese
2 tbsp. milk
1/2 c. butter
1 tsp vanilla
2 c. powdered sugar

Directions:
Mix all wet ingredients together. Then add dry. Mix well. Spray cookie sheet with Pam, pour in batter. Bake at 350º for approx. 28 minutes. (May vary according to your oven)Cool completely and frost with cream cheese frosting. Frosting: soften cream cheese, and add butter. Mix well, then add butter vanilla, and powdered sugar.

Oreo Dessert

2009-10-07T13:17:00.001-07:00

Oreo Dessert

Ingredients:
1 pkg Oreos
1/2 cube butter or margarine
1 pkg cream cheese
1 powdered sugar
8 oz Cool Whip
1 (3 oz) instant vanilla pudding
1 (3 oz) instant chocolate pudding

Directions:
1st layer:Crush 30 Oreos and put in 9X13, melt 1/2 cube butter and pour over Oreos.2nd Layer:Mix Cream Cheese, Powdered Sugar, and 2 c. Cool Whip; Pour over Oreo Layer.3rd Layer:Mix Vanilla and chocolate pudding with 3 C. milk (don't follow pudding box directions). Spread over cream cheese layer.4th Layer:Spread remaining cool whip and sprinkle with 6 crushed oreos.

Chocolate Mallow Pie

2009-10-07T13:14:00.001-07:00

Chocolate Mallow Pie

Ingredients:
1 1/4 c crushed cream-filled chocolate sandwich cookies (about 14 cookies)
1/4 c butter or margarine, melted
2 tbsp sugar
2 pkg (one 8 oz and one 3 oz) cream cheese, softened
1/2 c chocolate syrup
1 1/3 c semisweet chocolate chips, melted
1 carton (8 oz) frozen whipped topping, thawed
2 c miniature marshmallows
chocolate curls, optional

Directions:
In a bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom and up the sides of a 9 inch pie plate. Bake at 375º for 8-10 minutes or until set; cool completely on a wire rack. In a mixing bowl, beat cream cheese and chocolate syrup until blended. Beat in melted ships. Set aside 1/4 cup of whipped topping. Fold marshmallows and remaining whipped into chocolate mixture. Spoon into crust. Refrigerate for at least 8 hours or overnight. Garnish with reserved whipped topping and chocolate curls if desired.

Another Play Dough

2009-10-07T13:12:00.001-07:00

Another Play Dough

Ingredients:
1 cup flour
1/2 cup salt
2 tsp cream of tarter
2 tsp vegetable oil
1 cup waterfood coloring

Directions:
Combine flour, salt, and cream of tarter in a large saucepan. Mix oil, water, and food coloring together and add to dry ingredients. Mix thoroughly. Stir constantly over medium heat using a wooden spoon. When the dough begins to stick together enough to form a ball, remove from heat, but continue stirring. Place dough on a hard surface and knead as it cools.

Sugar Coated Pecans

2009-10-07T13:10:00.001-07:00

Sugar Coated Pecans

Ingredients:
1 tbsp. egg white
2 cups pecan halves
¼ cup sugar
2 tsp. ground cinnamon

Directions:
In a bowl, beat egg white until foamy. Add pecans and toss until well coated. Combine sugar and cinnamon; sprinkle over pecans and toss to coat. Spread in a single layer on a ungreased baking sheet. Bake @ 300º for 30 minutes or until browned. Cool on waxed paper. Makes 3 cups.

Silly Putty

2009-10-07T13:09:00.000-07:00

Silly Putty

Ingredients:
1/2 cup Elmer's glue
1/2 cup liquid starch
3 drops food coloring

Directions:
Place white glue in a medium shallow dish. Slowly add liquid starch to glue, kneading with your fingers. The more you handle the silly putty, the better it will turn out. If desired, add drops of food coloring and continue to knead with hands.

Maple Syrup

2009-10-07T13:08:00.001-07:00

Maple Syrup

Ingredients:
2 1/2 cups white sugar
1 1/4 cups brown sugar
1/4 cup corn syrup
2 1/2 cups water
2 tsp maple flavoring

Directions:
Combine all ingredients but maple flavoring. Boil it until syrupy. Let it cool and then add the maple flavoring.

Kids Play Dough

2009-10-07T13:05:00.001-07:00

Kids Play Dough

Ingredients:
4 to 6 drops of food color
1 1/2 c. boiling water
3 tbsp. oil
2 1/2 c. flour
1/2 c. salt
1 tbsp. alum

Directions:
Mix water, color and oil, add flour, salt and alum
Add up to 1/2 c. more flour if dough is too sticky.
Keep in tight containers or bags so it will not dry out.

Personal Notes: This is softer and much nicer than the old salt dough.

Blue Cheese Salad Dressing

2009-10-07T13:03:00.001-07:00

Blue Cheese Salad Dressing

Ingredients:
1 qt. mayo,
1 8oz cream cheese,
1 C buttermilk,
4 oz blue cheese,
1 tsp garlic powder (not salt),
1/2 tsp worchestershire sauce.

Directions:
Mix together with a hand blender.keeps for 3 to 6 weeks in refridgerator

Thousand Island Dressing

2009-10-07T13:00:00.000-07:00

Thousand Island Dressing

Ingredients:
1 C tomatoe soup,
1 1/2 C oil,
2/3 C vinegar,
2 tsp onion juice,
2 tsp worchestershire sauce,
1 1/2 tsp salt,
1/4 tsp paprika,
1 tsp dry mustard,
2 C miracle whip,
2/3 C sugar.

Directions:
Mix all until smooth with a mixer.Makes about 6 cups

Maddox Salad Dressing

2009-10-07T12:56:00.001-07:00

Maddox Salad Dressing

Ingredients:
1 c salad dressing (Miracle Whip)
1 c mayonnaise
1/4 c honey
½ c ketchup
dash salt
few drops Tabasco sauce

Directions:
Mix and refrigerate.

Buttermilk

2009-10-07T12:55:00.000-07:00

Buttermilk

Stir 1 c milk with
1 T. Vinegar OR 1 T. Lemon Juice per cup of milk needed.
Let stand 5 minutes.

Cookie Salad

2009-10-07T12:52:00.001-07:00

Cookie Salad

Ingredients:
1 1/2 c. buttermilk
1 large instant vanilla pudding
1 large cool whip1 small can pineapple tidbits, drained
1 small can mandarin oranges, drained
1 large banana, sliced
18 fudge striped cookies, crushed

Directions:
Mix buttermilk and pudding together, then add the rest of ingredients, except cookies. Just before serving, add cookies-finely crushed.

To make your own Buttermilk. The recipe is under Misc.

Carmel Apple Salad

2009-10-07T12:48:00.001-07:00

Carmel Apple Salad

Ingredients:
3 red apples, cored and cut into bite size pieces
3 green apples, cored and cut into bite sized pieces
3-6 snickers bars, cut into bite size pieces
1 8 oz container cool whip

Directions:
Mix all together. YUMMY!! Try not to eat all the chocolate before the apples.

Avocado Chicken Salad

2009-10-07T12:40:00.001-07:00

Avocado Chicken Salad

Ingredients:
3 c cooked,diced chicken
3 c cooked white rice
2 avocados, peeled, diced, and tossed with
1 tbsp. lemon juice (to prevent browning)
1/4 c chopped onion
1 c mayonnaise
1-2 tsp. pepper
1 tsp. salt
1/4 c chopped parsley

Directions:
Mix all ingredients and chill. Spread on roll open faced. Garnish with lemon wedge.

Personal Notes: You can make it with canned chicken breast for a quick mix.

Broccoli Cheese Soup

2009-10-07T12:31:00.004-07:00

Broccoli Cheese Soup

Ingredients:
2 c. diced carrots
1 c. diced celery
2-3 c. broccoli
1 can evaporated milk
¾ c. cornstarch
½ large grated onion
2 c. cauliflower
1 can chicken broth
1 lb. grated cheddar cheese

Directions:
Cup up vegetables and cook until tender in a pan of water, DO NOT drain the water. Mix cornstarch with broth; add cheese and milk. Season. Add to vegetables. Cook until tender

Buttermilk Syrup

2009-10-04T09:12:00.002-07:00

1 cube butter
1 1/2 c sugar
3/4 c buttermilk
2T corn syrup
2t vanilla
1t baking soda

Melt butter in sauce pan. Add all other ingredients except baking soda. boil for one min. Remove from heat add baking soda.

Ice cream cone Cake

2009-10-03T15:05:00.005-07:00

Ice Cream Cone Cake

1 box of cake mix (i use confetti cake mix)
1 24 count box of ice cream cones with a flat bottom

prepare cake mix as directed on the box. And in a mini muffin pan or a regular pan place ice cream cones 1 in each hole. And scoop the cake mixture into the ice cream cones fill 1/2- 3/4 full. and bake 15-20 min.

Or

Prepare cake mix as directed on box. And in a regular muffin pan put a cupcake wrapper in each hole. Then fill with cake mixture and put an ice cream cone on top and bake 15-20 min.

Taco Pie Casserole

2009-09-25T12:13:00.001-07:00

Taco Pie Casserole

Ingredients:
1/2 cup chopped onions
1 clove garlic
1 Tbsp oil
1 Tbsp taco seasoning
3/4 Tbsp chili powder
1/2 tsp salt
1 cup Monterey jack cheese
1/4 tsp pepper
2 cans cream of chicken soup
3/4 cup sour cream
2 cups cubed chicken
4 tortilla shells chopped
1 can green chilies

Directions:
In oil cook chicken, onion, and garlic. Add seasoning, soup, sour cream, and chilies. Heat, Add tortilla shells. Mix. Top with cheese. Cook in coals for 15-30 min.

Peach red hot root beer cobbler

2009-09-25T12:12:00.001-07:00

Peach red hot root beer cobbler

Ingredients:
1 can peach pie filling
1 french vanilla cake mix
1 bag red hots12oz root beer
1/4lb butter or margarine
brown sugar

Directions:
grease and flour a seasoned Dutch oven. Spread pie filling in the bottom. Sprinkle on half of the red hots. Cover with dry cake mix. Sprinkle in the remaining red hots. Pour on the root beer. Slice and place the butter on the top. Sprinkle with brown sugar. Place in coals for 45-60 min.

Mississippi Mud Cake

2009-09-25T12:11:00.002-07:00

Mississippi Mud Cake (Jim Hansen)

Ingredients:
2 cups brown sugar, packed
3 1/2 cup hot water
1/2 cup cocoa
2 chocolate cake mixes

Directions:
Prepare 2 chocolate cake mixes as directed, omitting the oil. Pour into a 14" Dutch oven. In a large zip lock bag mix brown sugar and cocoa. Sprinkle evenly over cake. Pour hot water over the top. DO NOT STIR. Bake 8-12 coals on bottom 18-20 coals on the lid, for 35 min or until done.

Mexicali Casserole

2009-09-25T12:07:00.004-07:00

Mexicali Casserole (Jim Hansen)

Ingredients:
2 cup rice, uncooked
1 lb ground beef
1 4 oz can chopped chilies
1 1.25 oz pkg taco seasoning
1 40 oz can chili con carne with beans
1 cup bell pepper, diced
1 cup ketchup
2 cup cheese, grated
1 tsp ground cumin
1 pinch ground clovers
1 cup olives, sliced
1 1lb can corn, drained
2 cup tomato sauce
1 onion, diced
1 tbsp whole oregano
1 cup salsa
sour cream
tortilla chips
green onions, chopped

Directions:
In a hot Dutch oven, brown rice in 3 tbsp oil. Par boil rice in 4 cups Hot water. Set aside. Clean oven. Brown ground beef. Saute onions, bell peppers, and chilies drained. Add tomato sauce, taco seasoning, cumin, cloves, oregano, ketchup and salsa. Reduce. Add rice, chili con crane, corn and olives. Bake 1/2 with 8-10 coals on bottom, 18 to 20 coals on lid, stirring occasionally. Remove bottom heat. Top with tortilla chips and cheese. Replace lid and heat until cheese is melted. garnish with sour cream and green onions. Serve on a bed of warmed tortilla chips.

Louisana Jambolyia

2009-09-25T12:04:00.003-07:00

Louisana Jambolyia (Jim Hansen)

Ingredients:
1 lb lrg shrimp
6 chicken breasts, cut up
1 lb polsa kelbosa sausage, sliced
1 stick butter
3 cup uncooked rice
4 lrg onions, chopped
4 cloves garlic, minced
2 sticks celery, chopped
2 bell peppers, chopped
3 tbsp Creole seasoning or to taste

Directions:
Use 18 coals on top and 20 coals on the bottom. Season cut up chicken with Creole seasoning. Melt butter in 12" Dutch oven. Fry chicken until brown. Add all vegetable and saute, till onions are clear. Add sausage and rice and cook 10 min. Mixing as you go. Add 4 cup Hot water, stir well, cover and cook 15 minutes. Add shrimp and remove 10 coals from bottom and continue to cook until rice is fully cooked. Approximately 20 minutes.