Economical Eats

Indian Ground Beef and Peas (Kheema)

2012-01-11T15:41:00.000-08:00

INGREDIENTS
1 small onion, finely diced
1 pound ground beef
2 cloves garlic, minced
1/2 teaspoon EACH ground coriander, ground cumin, salt
1 teaspoon paprika
1 teaspoon garam masala
1/4 teaspoon cayenne pepper
1 (15-ounce) can petite diced tomatoes
1/2 cup water
1 cup frozen peas
2 teaspoons malt vinegar or apple cider vinegar
1/4 cup chopped fresh cilantro, plus a few extra leaves for garnish
4 chapatis, naan, or pitas, warmed

DIRECTIONS
1. In a large skillet, saute the beef and chopped onions until meat is no longer pink, and onion is translucent. Add the garlic and saute for another minute. Stir in the coriander, paprika, garam masala, cumin, salt, and cayenne, and cook for 1 minute.

2. Add the tomatoes, water, and frozen peas, and simmer, partially covered, for about 10 minutes until peas are tender.

3. Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis, naan, or pita bread.

Garam Masala

2012-01-09T14:32:00.001-08:00

INGREDIENTS
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

DIRECTIONS
Mix all ingredients and store in an airtight container.

Roast Chicken Seasoning

2012-01-09T14:31:00.000-08:00

INGREDIENTS
2 tablespoons lemon-pepper seasoning
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons seasoned salt
1 teaspoon dried, ground thyme
2 teaspoons dried rosemary
1 teaspoon black pepper

DIRECTIONS
Mix all ingredients and store in an airtight container.

Italian Salad Dressing Mix

2011-07-18T13:09:00.001-07:00

INGREDIENTS
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon white sugar
1 1/2 tablespoons dried oregano
1 teaspoon ground black pepper
1/4 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon dried parsley
1/4 teaspoon celery salt
1 teaspoon salt

DIRECTIONS
1. In a small bowl, mix together all ingredients. Store in a tightly sealed container.
2. To prepare dressing, whisk together 1/4 cup white vinegar, 2/3 cup oil (olive, vegetable, or canola are best), 2 tablespoons water and 2 tablespoons of the dry mix, to make 8 ounces.

Smoked Sausage and Pineapple Kebabs

2011-06-29T18:14:00.000-07:00

INGREDIENTS
(1) 14-ounce package smoked sausage, cut into 1-inch chunks (I use Hillshire Farm Beef Smoked Sausage)
2 cups fresh pineapple, cut into 1-inch squares
2 cups green bell pepper, cut into 1-inch chunks
1 large onion, cut into 1-inch chunks

Marinade
1/2 cup soy sauce
1/4 cup apple cider vinegar
1/4 cup canola oil
1/4 cup brown sugar
1 teaspoon minced garlic
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard

1. Whisk together all marinade ingredients in a 8x8 baking dish. Add the sausage and vegetables, and stir to coat. Marinate for 1 hour.
2. If you're using wooden skewers, soak them in water while the sausage and vegetables are marinating, so they don't burn on the grill.
3. Alternate sausage, pineapple, pepper, and onion pieces on skewers. Reserve marinade. Grill over medium-high heat until sausage is hot throughout, about 5-7 minutes on each side. Baste several times with marinade during the grilling process. Serve over rice.

Creamy Tuna Pasta Salad

2011-05-05T10:52:00.000-07:00

Add 3 chopped hard-boiled eggs to this salad, if you have them. They add flavor and richness, and are a good source of protein and nutrients.

INGREDIENTS
12 ounces (3 cups) elbow or small shell macaroni, cooked until just al dente (do not overcook!), and drained
2 (5-ounce) cans tuna, drained
1 cup chopped celery
1 cup frozen green peas, thawed
1 cup shredded cheddar cheese
1 to 1 1/2 cups Miracle Whip (this is an approximation. Start with the smaller amount, and adjust to achieve desired creaminess).
1/2 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon black pepper

DIRECTIONS
1. In a large bowl, combine all ingredients, using just enough Miracle Whip for the salad to be creamy. If made ahead, you may need to add more because the pasta will absorb some. Chill at least 1-2 hours before serving.

Stuffed Peppers

2011-05-01T18:23:00.000-07:00

This recipe is delicious, and a great way to use up leftover cooked rice.

INGREDIENTS
6 large, green bell peppers
Salt to taste
1 pound ground beef
1/3 cup chopped onion
2 cloves minced garlic
Salt and pepper to taste
1 3/4 cups crushed tomatoes
1 teaspoon Worcestershire sauce
1 1/2 cups leftover cooked rice
2 (10.75 ounce) cans condensed tomato soup
Water as needed
1 cup shredded Cheddar cheese

DIRECTIONS
1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.

2. Preheat the oven to 350 degrees F. (175 degrees C). In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Stir in minced garlic and saute for about 30 seconds more. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, and Worcestershire sauce. Remove from heat.

3. Place peppers open side up in a greased, 9 x 13 baking dish. Fill with beef and rice mixture. In a medium bowl, combine tomato soup with just enough water to make it pourable (it should be the consistency of gravy). Pour over the peppers.

4. Bake covered for 25 to 30 minutes, until heated through. Top with cheddar cheese, and return to oven until cheese is melted and bubbly.

Beef Stuffed Crescents

2011-04-28T13:44:00.000-07:00

INGREDIENTS
3/4 pound ground beef
1/4 cup chopped onion
1 tablespoon sweet pickle relish
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon pepper
Dash sugar
1 cup (4 ounces) shredded cheddar cheese
2 tubes (8 ounces each) refrigerated crescent rolls

DIRECTIONS
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the pickle relish, garlic, salt, chili powder, pepper, sugar and cheese; set aside.

2. Unroll crescent dough and separate into triangles. Place 2 tablespoons beef mixture along the wide end of each triangle; carefully roll up. Place point side down, 2 inches apart on ungreased baking sheets. Bake at 375° for 11-15 minutes or until golden brown. Serve warm. Serves 8 (2 rolls each).

NOTE: I have successfully substituted 1 cup chopped, cooked beef roast for the ground beef. I omitted the onion, and substituted 1/4 teaspoon garlic powder for the minced garlic. Stir in the remaining ingredients as written.

Spicy Rigatoni with Broccoli and Chickpeas

2011-04-28T13:36:00.000-07:00

INGREDIENTS
1 (1 pound) package rigatoni pasta
1/4 cup olive oil
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 bunch broccoli, chopped (or sub one (16 ounce) package frozen broccoli)
1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
1/4 cup sun-dried tomatoes, chopped
2 tablespoons grated Parmesan cheese

DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Cook the pasta in boiling water until cooked through yet firm to the bite, about 11 minutes; drain.
2. While the pasta cooks, heat the olive oil in a skillet over medium heat. Cook the garlic and red pepper flakes in the hot oil briefly, about 1 minute. Stir the broccoli into the garlic; cook and stir together for 5 minutes. Add the chickpeas and sun-dried tomatoes and cook until the beans are completely warmed, 3 to 4 minutes. Remove from heat and toss with the drained pasta in a large bowl. Sprinkle with Parmesan cheese to serve.

Lemon Bread

2011-04-25T06:38:00.000-07:00

INGREDIENTS
1 3/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
1/4 cup cooking oil
2 tablespoons lemon juice
2 teaspoons grated lemon peel

GLAZE:
2 tablespoons lemon juice
1/2 cup confectioners' sugar

DIRECTIONS
1. Preheat the oven to 350 degrees. Grease the bottom, and 1/2 inch up the sides of a 8x4x2-inch loaf pan.
2. In a medium mixing bowl, combine flour, sugar, baking powder and salt. Make a well in the center of the dry mixture. Set aside.
3. In another medium mixing bowl, combine the remaining ingredients (except for glaze). Add all at once to the dry ingredients, and stir until just moistened (the batter should be lumpy - don't overmix!)
4. Pour into prepared loaf pan. Bake for 50-55 minutes until a toothpick inserted near the center comes out clean. Cool in pan on wire rack for about 10 minutes.
5. Combine glaze ingredients. Remove bread from pan; immediately drizzle with glaze. Allow to cool completely on wire rack.

Basic Bread Machine White Bread

2011-04-25T06:20:00.000-07:00

INGREDIENTS
1-1/3 cups warm water
2 tablespoons nonfat dry milk
2 tablespoons butter
2 teaspoons salt
1 tablespoon plus 2 teaspoons sugar
4 cups all-purpose flour
1-1/2 teaspoons active dry yeast

DIRECTIONS
Place ingredients in bread pan in order listed or according to manufacturer's directions. When adding the yeast last, make a small well for it, to insure proper timing of the yeast reaction. Use basic (white bread) cycle. If baking dough in the oven, bake for 40 minutes at 375 degrees. Tent with foil if top is browning too quickly. Makes a 2 pound loaf.

Cinnamon Raisin Bread Pudding

2011-04-25T06:14:00.000-07:00

INGREDIENTS
6 slices day-old bread (the bread must be slightly stale, or it won't soak up the egg mixture).
2 tablespoons butter, melted
1/2 cup raisins
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into a greased, 8-inch square baking pan. Drizzle melted butter over bread, and sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is well-covered, and begins to absorb the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Oatmeal Raisin Cookies

2011-04-25T06:07:00.000-07:00

INGREDIENTS
1-1/4 cups (2-1/2 sticks) margarine or butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla
1 cup pre-plumped raisins (see below)
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
3 cups oats (quick or old fashioned, uncooked)

DIRECTIONS
1) Put raisins in a medium bowl, and pour in enough boiling water to cover. Let sit 5 minutes. Drain and set aside.
2) Heat oven to 375°F. In large bowl, beat butter and sugars until creamy. Add egg and vanilla; beat well.
3) In a medium bowl, combine flour, baking soda, cinnamon, salt and nutmeg. Add to sugar mixture and mix well. Stir in oats; mix well. Gently fold in raisins.
4) Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Gourmet Chicken Pizza

2011-04-25T05:47:00.000-07:00

INGREDIENTS
2 chicken breast halves, cooked and diced
16 ounces pizza dough
1/2 cup Ranch-style salad dressing
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
1 cup chopped tomatoes
1/4 cup chopped green onions

DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a pizza pan or medium baking sheet.
2. Press dough into prepared pan. Bake crust for 7 minutes in the preheated oven, or until it begins to turn golden brown. Remove from oven.
3. Spread ranch dressing over partially baked crust. Sprinkle on mozzarella cheese. Place tomatoes, green onion, and chicken on top of mozzarella cheese, then top with Cheddar cheese. Return to the oven for 15-20 minutes, until cheese is melted and bubbly.

Cheesy Salmon Chowder

2011-04-21T17:19:00.000-07:00

INGREDIENTS
3 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried dill weed
2 (5 ounce) cans boneless, skinless salmon
1 1/2 cups milk (whole milk is best)
1 (15 ounce) can creamed corn
2 cups shredded, sharp Cheddar cheese

DIRECTIONS
1. Melt butter in a large pot over medium heat. Saute onion and celery until tender. Stir in garlic powder, potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
2. Stir in salmon, milk, corn, and cheese. Cook until heated through, and cheese is melted.

Creamed Chipped Beef on Toast

2011-04-11T10:19:00.000-07:00

Also known as "S.O.S." :)

INGREDIENTS
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
2 (2-ounce) packages Carl Buddig beef, finely chopped
1 pinch cayenne pepper

DIRECTIONS
1. In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened.
2. Bring to a boil, stir in beef and cayenne. Heat through and serve over toast.

Slow Cooker Polenta

2011-04-10T14:54:00.000-07:00

Please note: This recipe is for polenta made with regular, yellow cornmeal. If you're using actual polenta, which is a coarser grind of cornmeal, the correct ratio is 5 cups water to 1 cup polenta.

INGREDIENTS
2 cups yellow cornmeal
6 cups water
1 teaspoon salt

DIRECTIONS
1. Grease the bottom and sides of the slow cooker very well.
2. Whisk the cornmeal and water together in your slow cooker; sprinkle the mixture with salt. Cook on low for 6-7 hours. If kept on "warm," the mixture will stay smooth and soft for a couple more hours.

Paprika Chicken with Sour Cream Gravy

2011-04-10T14:42:00.000-07:00

INGREDIENTS
1/2 cup all-purpose flour
2 teaspoons paprika
1/2-1 teaspoon garlic powder (to taste)
1/2 teaspoon ground black pepper
1/4-1/2 teaspoon cayenne pepper (more if you like extra heat)
4 skinless, boneless chicken breasts
1/4 cup butter
1/2 cup water
1 (10.75 ounce) can cream of chicken soup
1 (8 ounce) container sour cream

DIRECTIONS
1) Mix flour, paprika, garlic powder, black pepper and red pepper on plate. Dredge chicken in spice mixture.
2) Heat butter in large skillet over medium heat. Cook chicken for 3-4 minutes on each side, until evenly browned. Set aside.
3) Pour off any extra fat in the skillet. Stir in water and cream soup, being careful to loosen any browned bits on the bottom of the pan. Heat to boiling. Return chicken to pan. Cover and cook over low heat 15-20 minutes or until chicken is thoroughly cooked. Stir in sour cream.

Strawberry Spinach Salad

2011-04-10T14:30:00.000-07:00

INGREDIENTS
2 tablespoons sesame seeds
1/2 cup white sugar
1/2 cup olive or vegetable oil
1/4 cup white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 large bunch fresh spinach, torn into bite-size pieces
1 quart strawberries, hulled and sliced
1/4 cup blanched, slivered almonds

DIRECTIONS
1. In a medium bowl, whisk together the sesame seeds, sugar, olive oil, vinegar, paprika, and Worcestershire sauce. Cover, and chill for one hour.
2. In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

Mini Pigs in Blankets

2011-02-07T06:39:00.000-08:00

INGREDIENTS
1 package Little Smokies sausages (I use beef)
1 package crescent roll dough
Grated parmesan cheese
Garlic salt

DIRECTIONS
1. Preheat oven to 375.
2. Unroll crescent roll dough, but leave intact 2 triangles of crescent rolls, so you have two rectangles. Sprinkle dough with parmesan and garlic salt.
3. Pinch seams together and cut each rectangle lengthwise into 5 strips, and then crosswise to make 20 strips. A pizza cutter works best for this.
4. Roll each strip around one sausage and place, seam side down, on a baking sheet lined with parchment or a Silpat.
6. Bake approximately 15 minutes, until golden brown.

Apple Orchard Punch

2011-02-07T06:16:00.001-08:00

INGREDIENTS
1 (32 fluid ounce) bottle apple juice, chilled
1 (12 fluid ounce) can frozen cranberry juice concentrate
1 cup orange juice
1 1/2 liters ginger ale
1 apple

DIRECTIONS
In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale.

Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.

Glazed Fruit Pizza

2011-02-07T06:10:00.000-08:00

INGREDIENTS
Crust and topping
1 (18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
Assorted seasonal fruits (for a winter party, I use sliced kiwi, mandarin oranges, red grapes, and blueberries. In summer, I like strawberries, peaches and other seasonal berries).

Glaze
1/2 cup white sugar
1 pinch salt
1 tablespoon cornstarch
1/2 cup orange juice
2 tablespoons lemon juice
1/4 cup water

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool.

In a large bowl, soften cream cheese, then fold in the whipped topping. Spread over cooled crust. Arrange fruit in a circle around outside edge of crust, working toward the center. If you use bananas, dip them in lemon juice so they don't darken.

In a saucepan over medium heat, combine sugar, salt, corn starch, orange juice, lemon juice and water. Bring to a boil, and cook for 1 or 2 minutes, until thickened. Remove from heat, and allow to cool (but not for too long or it will be too thick). Spoon over fruit. Chill for two hours, then cut into wedges and serve.

Sun-Dried Tomato Dip

2011-02-07T06:04:00.000-08:00

DIRECTIONS
¼ cup sun-dried tomatoes in oil, drained and chopped
8 ounces cream cheese, room temperature
½ cup sour cream
½ cup Hellman's real mayonnaise
10 dashes Tabasco sauce
1 teaspoon salt
¾ teaspoon freshly ground black pepper
2 scallions, thinly sliced (white and green parts), plus a bit more for garnishing if desired

DIRECTIONS
Blend all ingredients in food processor. Serve with assorted vegetables or crackers.

*Recipe courtesy of The Barefoot Contessa*

Raspberry Cheese Spread

2011-02-06T20:09:00.000-08:00

INGREDIENTS
4 ounces cream cheese, softened
1 cup mayonnaise
2 cups shredded mozzarella cheese
2 cups shredded sharp Cheddar cheese
3 green onions, finely chopped
1 cup chopped pecans
1/4 cup seedless raspberry preserves
Assorted crackers

DIRECTIONS
In a food processor, blend the cream cheese, mayonnaise, shredded cheeses and onion. Stir in pecans. Spread into a plastic wrap-lined 9-in. round dish. Refrigerate until set, about 1 hour.

Invert onto a serving plate; spread with preserves. Serve with crackers.

Heather's Mandarin Chicken Salad

2011-02-01T13:50:00.000-08:00

INGREDIENTS
4 tablespoons butter
1 (3 ounce) package chicken flavored ramen noodles
1/4 cup sesame seeds, toasted
1/4 cup blanched, slivered almonds
1/2 of a large head napa cabbage, shredded
4 green onions, chopped
2 cups chopped, cooked chicken breast
(1) 11-ounce can mandarin oranges, drained
1/4 cup vegetable oil
1/4 cup rice wine vinegar (red wine, or cider vinegar are also good)
1 tablespoon soy sauce
1/4 cup white sugar

DIRECTIONS
In a large skillet, melt butter over medium heat. Crush noodles, place in skillet, and saute' until golden brown. Stir often to prevent burning. Add almonds and sesame seeds. Stir in seasoning mix from noodles and let cool. Toss in a large bowl with cabbage, onions, chicken, and mandarin oranges.

Prepare the dressing by whisking together the rice vinegar, soy sauce, and sugar. Slowly whisk in vegetable oil until well-blended. Pour over salad, toss to coat. Serve immediately.

Cranberry Cake with Butter Sauce

2010-12-21T11:37:00.000-08:00

My husband's favorite Christmas dessert!

INGREDIENTS
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter, melted
1 cup granulated sugar
2 eggs, beaten
1 cup milk
2 cups fresh cranberries

Sauce:
1/2 cup butter (one stick)
1 1/3 cups sugar
2/3 cup evaporated milk
2 teaspoon vanilla extract
pinch of salt, to taste

Instructions

1. Preheat oven to 350. Grease a 13-by-9-inch baking pan.
2. To make the cake, sift together flour, baking powder and salt in a small bowl. Combine butter and sugar in a large bowl. Beat with a mixer on medium speed until well blended. Add eggs. Add milk alternately with the dry ingredients, starting and ending with dry ingredients. Mix well. Stir in cranberries. Bake 30 minutes or until toothpick inserted in the center comes out clean.
3. To make the sauce, combine all ingredients in a saucepan over medium low heat and cook 10 minutes or until sugar is melted, stirring frequently. Allow cake to cool slightly, and cut into individual servings. Spoon warm butter sauce on top just before serving. Serves 12.

Heather's Leftover Turkey Spaghetti

2010-11-24T13:55:00.000-08:00

INGREDIENTS
3 cups uncooked spaghetti pieces (break spaghetti into fourths, so you have bite-sized pieces)
1 tablespoon butter
¼ cup finely diced green bell pepper
¼ cup finely diced onion
(2) 10 3/4-ounce cans cream of chicken soup
1 1/2 to 1 3/4 cups turkey stock (sub chicken broth if you don't have any)
1/2 teaspoon salt
1/4 teaspoon black pepper
⅛ teaspoon cayenne pepper
3 cups shredded, sharp cheddar cheese, divided
3 cups chopped, leftover turkey (you can also sub chicken)

DIRECTIONS
1. Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Cook spaghetti pieces until just al dente. Do not overcook! Drain, and set aside.
2. In a large skillet over medium heat, melt butter. Saute bell pepper and onion until tender. Add cream soup, stock, and seasonings, and whisk until smooth. Stir in two cups sharp cheddar cheese, and stir until melted.
3. In a large mixing bowl, combine sauce mixture, turkey, and cooked spaghetti. Mix well. Transfer to a greased, 9x13 baking dish. Sprinkle with remaining cup of shredded cheddar.
4. Bake uncovered in preheated oven for 35-45 minutes, until bubbly.

Fajita Seasoning Mix

2010-10-20T16:39:00.000-07:00

INGREDIENTS
3 Tbsp cornstarch
2 Tbsp chili powder
1 Tbsp salt
1 Tbsp paprika
1 Tbsp sugar
2-1/2 tsp chicken bouillon granules
1-1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/4 tsp crushed red pepper flakes
1/2 tsp cumin

DIRECTIONS
Combine all of the ingredients, and store in a tightly sealed container. Makes the equivalent of 3 packets of commercial fajita seasoning mix. 1/4 Cup = one packet.

Cheesy Potato Soup

2010-10-20T09:53:00.000-07:00

INGREDIENTS
2 tablespoons butter
1 cup diced onion
2 1/2 cups peeled and diced potatoes
3 cups chicken broth
1 cup milk
1 3/4 cups shredded sharp Cheddar cheese
1/4 teaspoon dried dill weed
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground cayenne pepper

DIRECTIONS
1.In a large saucepan over medium heat, melt butter. Cook onion in butter until tender. Stir in potatoes and broth, bring to a boil, then cover, reduce heat and simmer 15 to 20 minutes, until potatoes are tender.

2.Puree potato mixture in small batches in a blender or food processor, or use an immersion blender; return to pot over medium heat. Stir in milk, cheese, dill, pepper, salt and cayenne. Bring to a low boil and cook, stirring, until thickened, 5 minutes.

Arugula, Pear and Blue Cheese Salad with Apricot Vinaigrette

2010-10-20T09:49:00.000-07:00

INGREDIENTS
1 large bunch arugula, washed, dried, and trimmed
1 ripe bartlett pear, cored and diced
Lemon juice
4 ounces crumbled blue cheese
1/4 cup chopped pecans, toasted

Dressing:
2 tablespoons vinegar
1/4 cup apricot jam
1/3 cup extra-virgin olive oil,
Salt and pepper to taste

DIRECTIONS
Place arugula leaves in a salad bowl. Squeeze a little lemon juice over pear chunks to prevent browning, and arrange them on top of the greens. Top salad with blue cheese crumbles. Combine vinegar and apricot preserves. Stream in oil as you whisk dressing. Pour dressing over salad, season with salt and black pepper, to taste. Sprinkle with toasted pecans, and serve.

Raspberry Chocolate Chip Muffins

2010-10-20T09:43:00.000-07:00

INGREDIENTS
1-2/3 cups all-purpose flour
3/4 cup quick-cooking oats
2/3 cup white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 egg, lightly beaten
3/4 cup fat-free milk
1/3 cup canola oil
2 tablespoons orange juice
1 teaspoon vanilla extract
1 cup fresh or frozen unsweetened raspberries
1/2 cup miniature semisweet chocolate chips

DIRECTIONS
1. In a large bowl, combine the first six ingredients. Stir chocolate chips into dry ingredients (this prevents them from sinking to the bottom of your muffins).

2. Combine the egg, milk, oil, orange juice and vanilla; stir into dry ingredients just until moistened. Do not overmix! Gently fold in raspberries. If using frozen raspberries, do not thaw before adding to batter.

3. Fill paper-lined muffin cups, or cups coated with cooking spray two-thirds full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.

Kielbasa and Kraut

2010-09-27T15:54:00.000-07:00

1 tablespoon butter
1/2 of a medium onion, finely diced
1/2 teaspoon minced garlic
3 tablespoons brown sugar
1/2 cup hot water
1 (14-ounce) can sauerkraut (I use Frank's)
1/2 teaspoon caraway seeds
1 kielbasa or Polish sausage (about 1 lb - I use turkey kielbasa), cut into 1-inch chunks

1. In a large, deep skillet, saute onions and garlic in butter over medium-high heat, until onion is soft.
2. Dissolve brown sugar in hot water, and pour into skillet.
3. Stir in remaining ingredients. Bring to a boil, cover. Lower heat and simmer 30 minutes. Serve with mashed potatoes, and a side of veggies.

Simple Stewed Apples

2010-09-21T14:16:00.000-07:00

INGREDIENTS
6 cups peeled and diced Granny Smith apples (1-inch pieces)
1/2 cup packed brown sugar
1/4 cup apple juice
Dash lemon juice
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt

DIRECTIONS
Combine all ingredients in a large, heavy saucepan (I use a Dutch oven). Cover and cook over medium-low heat 45 minutes or until apples are tender, stirring occasionally. Let stand 5 minutes.

Bread Machine Sandwich Rolls

2010-08-23T17:01:00.000-07:00

INGREDIENTS
1 1/3 cups warm water
2 tablespoons vegetable or olive oil
2 teaspoons salt
2 tablespoons non-fat, dry milk powder
4 cups all-purpose flour
2 1/2 tablespoons sugar
2 1/2 teaspoons yeast (1 packet)

DIRECTIONS
1. Put ingredients in bread machine pan in the order given and set on dough cycle. When cycle finishes, turn out onto a floured board and punch down. Knead 4 or 5 times, adding a little more flour if necessary to keep dough from sticking.
2. Cover dough with a clean dishcloth and let rest for about 30 minutes. Lightly grease a large baking sheet (or use a Silpat. This is what I prefer when baking). Press dough into a circle and cut into 8 even wedges (about 4 ounces each). Form each wedge into a ball then flatten into a smooth and fairly even circle.
3. Place each circle on the baking sheet and let rest for about 20 minutes, or until doubled in size. Bake in preheated 375-degree oven for about 18 minutes, or until nicely browned. Makes 8 large buns.

Spicy Red Beans and Rice

2010-08-12T12:32:00.000-07:00

INGREDIENTS
1 1/2 cups uncooked long-grain white rice
3 cups water
2 tablespoons butter
1 small onion, chopped
1/2 green bell pepper, chopped
1/2 pound smoked sausage, thinly sliced (I use beef sausage, but you can omit this entirely for a vegetarian version)
1 (15-ounce) can kidney beans, drained
1 (14.5 ounce) can diced tomatoes with green chiles, undrained
1 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
Salt and black pepper to taste

DIRECTIONS
1. Bring the rice and water to boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
2. Melt butter in a skillet over medium heat. Stir in onion and green bell pepper, and cook until tender. Stir in sausage, and cook until evenly browned. Drain off any excess fat. Mix in beans, tomatoes, and spices, and continue cooking until heated through. Serve skillet mixture over the rice.

Peanut Butter Chocolate Chip Cookies

2010-08-12T12:28:00.000-07:00

INGREDIENTS
1 cup white sugar
1 cup packed brown sugar
1 cup peanut butter (we use extra crunchy)
1 cup (2 sticks) butter or margarine, softened
2 eggs
2 cups sifted all-purpose flour
1 teaspoon baking soda
1 cup semisweet chocolate chips

DIRECTIONS
1. Preheat oven to 325ºF. Cream together sugars, peanut butter, and butter or margarine; beat in eggs.
2. Stir together flour and baking soda; add to creamed mixture. Beat just until well-mixed. Stir in chocolate chips.
3. Drop from teaspoon onto ungreased cookie sheet (a cookie scoop works great here. I love mine!) Flatten slightly with the back of a spoon.
4. Bake about 15 minutes or until lightly browned. Cool slightly before removing from pan to cooling rack.
Makes 6 dozen cookies

Southwestern Chicken and White Bean Chili

2010-08-11T13:39:00.000-07:00

INGREDIENTS
1 tablespoon vegetable oil
3/4 cup diced onion
2 teaspoons minced garlic
1 (4-ounce) can diced green chiles (or diced jalapeno peppers, if you like it hot!)
2 teaspoons ground cumin
1 teaspoon dried oregano
1/8 teaspoon ground cayenne pepper
Salt and black pepper, to taste
5 cups chicken broth
3 cups chopped, cooked chicken breast
2 (15-ounce) cans white beans, drained and rinsed (I use one cannelini and one great northern)
1 cup frozen corn kernels
1 cup shredded Monterey Jack cheese
Sour cream and fresh cilantro, to garnish

DIRECTIONS
1. Heat the oil in a Dutch oven or large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, green chiles, and seasonings. Continue to cook and stir the mixture, about 3 minutes. Mix in the chicken broth, chicken, white beans, and corn. Simmer 20-30 minutes, stirring occasionally.
2. Remove from heat. Ladle into bowls. Top with cheese, a dollop of sour cream, and chopped fresh cilantro. Serve warm.

Oven Steak

2010-08-06T16:43:00.000-07:00

INGREDIENTS
4 (1/2 pound) minute steaks (also called cube steaks)
1/4 cup hot water
Salt and pepper to taste
1 (10.5 ounce) can cream of mushroom soup
1 packet onion soup mix

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, brown the steaks on both sides.
3. Arrange meat in a single layer in a 13x9 inch baking dish. Season with salt and pepper.
4. Deglaze pan with 1/4 cup water, scraping the bottom to remove the browned bits (this is where all the flavor is!). Stir in soup and onion soup mix. Pour over steaks. Cover baking dish with foil. Bake in preheated oven for 1 hour. Serves 4.

Swiss Chicken

2010-08-02T12:06:00.000-07:00

One of my husband's all-time favorites!

INGREDIENTS
6 skinless, boneless chicken breast halves
6 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
1 (8 ounce) package dry bread stuffing mix (I use chicken-flavored Stove Top)
1/4 cup melted butter (optional - I usually omit this to save calories and fat, since the prepared stuffing has butter in it).

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Prepare stuffing mix according to package directions.
2. Arrange chicken breasts in the baking dish. Place one slice of Swiss cheese on top of each chicken breast. Combine cream of chicken soup and milk in a medium bowl, and pour over chicken breasts. Spoon prepared stuffing mix on top, and drizzle with melted butter.
3. Cover and bake 50 minutes, or until chicken is no longer pink and juices run clear.

Fruity Chicken Salad

2010-07-30T14:33:00.000-07:00

INGREDIENTS
2 skinless, boneless chicken breast halves - cooked and diced
3 tablespoons raisins
6-8 seedless green grapes, halved
1/4 cup chopped toasted pecans or walnuts
1/8 teaspoon ground black pepper
1/4 teaspoon curry powder
1/4 cup Miracle Whip

DIRECTIONS
1.In a large bowl combine all ingredients and mix well. If you prefer a less chunky salad, pulse a few times in a food processor before spooning onto bread. Serves 4.

Hamburger Stroganoff

2010-07-30T14:27:00.000-07:00

INGREDIENTS
8 ounces (4 cups) uncooked medium egg noodles
1 lb lean ground beef
1 medium onion, chopped
1 garlic clove, minced
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream

DIRECTIONS
1) Cook egg noodles as directed on package. Drain. Cover to keep warm.
2) Meanwhile, cook beef, onion, and garlic in a large skillet over medium heat, stirring occasionally, until beef is brown. Drain.
3) Stir in soup, salt and pepper. Simmer, uncovered, for 10 minutes.
4) Stir in sour cream, heat through. Serve over noodles.

Zesty Chicken Fettuccine

2010-07-26T15:37:00.000-07:00

INGREDIENTS
2 tablespoons butter
1/2 cup bottled Italian salad dressing
1/2 cup chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
4 ounces cream cheese, cubed
2 cups, diced leftover roast chicken
1 pound fettuccine pasta

DIRECTIONS
1. In a large saucepan, melt butter over low heat. Stir in salad dressing, chicken broth, and soup. Mix in cream cheese, and stir until smooth. Add diced, cooked chicken. Heat through, but do not boil. Cover and allow to simmer on low heat while pasta cooks

2. Bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 8 minutes. Drain. Serve chicken and sauce over pasta.

The Best Tuna Noodle Casserole

2010-07-22T14:02:00.000-07:00

INGREDIENTS
1 1/2 cups elbow macaroni
1/2 cup milk
1/2 cup Miracle Whip (you can sub sour cream, if you prefer)
1 (10.75 ounce) can condensed cream of celery soup (you can also use cream of mushroom)
1 cup shredded cheddar cheese
1/2 teaspoon dill
Salt and black pepper, to taste
1 cup frozen green peas, thawed
2 (6 ounce) cans tuna, drained

Topping
Combine:
2 tablespoons melted butter
3/4 cup bread or cracker crumbs

DIRECTIONS
1. Bring a large pot of salted water to a boil. Cook macaroni until it's just al dente, about 8 minutes. Drain well.
2. Combine milk, Miracle Whip, soup, cheese, and seasonings in a large bowl. Add cooked pasta, peas, and tuna. Mix well.
3. Transfer to a greased, 9 x 13 x 2 baking dish. Cover and bake at 350 degrees for 25 minutes. Sprinkle topping on casserole, and bake 5-10 minutes more.

Creamed Peas and New Potatoes

2010-07-21T16:07:00.000-07:00

INGREDIENTS
1 pound baby red potatoes, quartered
1 cup shelled, fresh peas (or frozen peas, thawed)
1 tablespoon butter
1 tablespoon all-purpose flour
salt and pepper to taste
1 cup milk

DIRECTIONS
1. Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Add peas when approximately 5 minutes of cooking time remain (DO NOT OVERCOOK!) Drain into a colander.
2. Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.

Roasted Potato, Carrot, and Onion Melange

2010-07-21T10:57:00.000-07:00

INGREDIENTS
(1) 16-ounce bag baby carrots
4-5 medium red potatoes, scrubbed and cut into 1/2-inch wedges
2 medium red onions, cut into 1/2-inch wedges
Olive oil (enough to coat, about 2 tablespoons)
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper

DIRECTIONS
1. Preheat oven to 425°F.
2. Line baking sheet with non-stick foil, or spray foil with cooking spray (these veggies have a tendency to stick). Place vegetables on baking sheet and toss with remaining ingredients until well coated. Arrange in single layer and bake 30 minutes. Check for tenderness. If not tender enough, bake for 10-15 minutes more.
3. Season with additional salt, if desired.

Honey Butter Baked Chicken

2010-07-21T10:49:00.000-07:00

INGREDIENTS
(1) 3 to 3 1/2-pound frying chicken, cut up (you can substitute bone-in chicken breasts if you prefer, but if you use boneless, skinless breasts, you will need to reduce the baking time).
4 tablespoons butter
1/2 cup honey
1/4 cup orange juice
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon curry powder

DIRECTIONS:
In a 9 x 13 x 2-inch baking dish, melt butter. Combine honey, orange juice, mustard, salt, and curry powder. Pour over chicken in a large bowl, coating well. Arrange chicken in melted butter in baking dish. Bake, uncovered, about 1 hour at 375°. Turn chicken pieces over at least once during baking. Serves 4.

Rice, Corn, and Black Bean Salad

2010-07-21T10:24:00.000-07:00

INGREDIENTS
1 cup cooked rice, cooled (I use brown - this is a great recipe for leftover rice!)
1 (15-ounce) can black beans, rinsed and drained
1/2 cup prepared salsa
1 cup frozen corn, thawed
2 tablespoons chopped fresh cilantro leaves (or 2 teaspoons dried)
1 tablespoon lime juice
Salt and freshly ground black pepper

DIRECTIONS
Combine all ingredients in a large bowl. Chill for at least one hour, to blend flavors.

Flour Tortillas

2010-07-15T13:53:00.000-07:00

INGREDIENTS
2 cups all-purpose flour (or one cup whole-wheat, and one cup all-purpose)
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vegetable oil
3/4 cups warm milk

DIRECTIONS:
1. Combine the flour, baking powder, salt and oil. Slowly add the warm milk. Stir until a loose, sticky ball is formed.

2. Knead for two minutes on a floured surface. Dough should be firm and soft. Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.

3. After the dough has rested, divide into eight sections, and roll each section into a ball. Place on a plate (make sure they aren’t touching) and cover with a damp cloth or plastic wrap. Let rest for 10 minutes.

4. On a floured surface, roll out each dough ball into a circle, about eight inches in diameter. Don’t overwork the dough. Keep rolled-out tortillas covered until ready to cook.

5. In a dry skillet, cook the tortillas about thirty seconds on each side. They will start to puff when done. Tightly wrap any leftovers and refrigerate.

Red Enchilada Sauce

2010-07-14T13:57:00.000-07:00

INGREDIENTS
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon minced onion
1/2 teaspoon dried oregano
2 1/2 teaspoons chili powder
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1/4 cup salsa
1 (8 ounce) can tomato sauce
1 1/2 cups water

DIRECTIONS
1. Heat the oil in a large saucepan over medium heat. Add the garlic and saute for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce.

2. Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.

Creamy Cucumber and Red Onion Salad

2010-07-14T13:40:00.000-07:00

INGREDIENTS
3/4 cup Miracle Whip
1/4 cup sugar
2 1/2 tablespoons white vinegar
1/8 teaspoon black pepper
salt to taste
1 large cucumber, peeled and thinly sliced (1 3/4 cups)
1/2 of a large, red onion, halved and thinly sliced

DIRECTIONS
1. In a medium bowl, whisk together first 5 ingredients until smooth. Stir in cucumbers and onion.
2. Cover and chill for 4 hours. Use a slotted spoon to serve.

Pizza Margherita

2010-07-08T11:36:00.000-07:00

INGREDIENTS
16 ounces pizza dough
1/8 C olive oil
1/2 tsp minced garlic
Grated parmesan and shredded mozzerella cheeses, to taste
2 roma tomatoes, thinly sliced
6 basil leaves, julienned

DIRECTIONS
1. Preheat oven to 425. Press pizza dough into 14-inch pizza pan. Crust will be very thin.
2. Combine olive oil and garlic. Brush on crust. Sprinkle with Parmesan and shredded mozzarella cheeses.
3. Top with sliced tomatoes. Bake on lowest oven rack for 20 minutes, until crust is golden brown, and cheese is bubbly. Top with julienned basil, and extra parmesan cheese, if desired.

Original Nestle Tollhouse Cookies

2010-07-08T11:31:00.000-07:00

INGREDIENTS
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

DIRECTIONS
1. Preheat oven to 375° F.
2. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts.
3. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Lentil Soup with Smoked Sausage

2010-07-06T17:04:00.000-07:00

INGREDIENTS
(2) 14-ounce cans reduced-sodium chicken broth
1-1/2 cups water
1 cup brown lentils, rinsed and drained
1 cup finely diced green bell pepper
1 cup sliced carrot (2 medium)
1/2 cup chopped onion (1 medium)
1/2 teaspoon dried sage, crushed
1/8 teaspoon cayenne pepper
2 cloves garlic, minced
7 ounces fully cooked, smoked sausage links, quartered lengthwise and sliced (I use half of a 14-ounce package of Hillshire Farms smoked beef sausage)

DIRECTIONS
1. In a large saucepan combine chicken broth, water, lentils, green pepper, carrot, onion, sage, cayenne pepper, and garlic. Bring to boiling; reduce heat. Cover and simmer for 20 to 25 minutes or until vegetables and lentils are tender. Stir in sausage and heat through.
2. Makes 5 servings (7 cups)

Roasted Red Potatoes with Rosemary

2010-07-05T17:55:00.000-07:00

INGREDIENTS
6 to 8 small red potatoes, cut into 1/2-inch pieces
1-2 tablespoons olive or canola oil
1 tablespoon minced fresh rosemary leaves (or 1/2 tablespoon crushed, dried rosemary leaves)
1/2 teaspoon salt, or to taste
1/4 teaspoon ground black pepper

DIRECTIONS
1. Preheat oven to 400 degrees F.
2. Combine all ingredients in a large bowl and toss to coat potatoes. Transfer potatoes to a large, foil-lined baking sheet or shallow roasting pan. Spread out into a single layer. Roast 25 to 30 minutes, until tender and golden.

Slow Cooker Honey Mustard Chicken

2010-07-05T17:50:00.000-07:00

INGREDIENTS
4 chicken breasts, bone-in (remove skin)
1 tablespoon butter
1/4 cup honey
1/4 cup sweet-hot, or dijon mustard
1/2 teaspoon salt
pinch curry powder (or to taste)

DIRECTIONS
1. Brown chicken in skillet and transfer to slow cooker.
2. Melt butter in a small saucepan. Remove from heat and add all other ingredients. Whisk together until well combined. Pour over chicken.
3. Cook on low for 4 to 6 hours. Serve with rice or potatoes.

Brown Sugar Meatloaf

2010-07-01T09:20:00.000-07:00

INGREDIENTS
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, finely chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
2. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
4. Bake in preheated oven for 1 hour or until juices are clear. (or cook on low in foil-lined slow cooker for 6-8 hours)

Heather's Thanksgiving Cheese Ball

2009-11-25T14:13:00.000-08:00

INGREDIENTS
8 ounces cream cheese, softened
4 ounces shredded cheddar cheese
2 tablespoons finely grated onion
1 clove minced garlic
4 dashes Worcestershire sauce
1/4 cup green olives
1/2 cup pecans, chopped small

DIRECTIONS
1. In a food processor, combine the cheeses onion, garlic, and Worcestershire sauce. Process until well blended. Add olives, and pulse into small chunks.

2. To shape into a ball, scoop the mixture onto the center of a large piece of plastic wrap, and use the wrap to shape the mixture so you don't get your hands all sticky. When you achieve the desired shape, tie up the sides of the wrap tightly with a twist tie, and chill at least 4 hours in the refrigerator. Unwrap, and roll in the chopped pecans to coat.

Chocolate Peanut Butter No Bake Cookies

2009-11-12T07:27:00.001-08:00

INGREDIENTS
2 cups white sugar
3 tablespoons unsweetened cocoa powder
1/2 cup margarine
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 teaspoon vanilla extract

DIRECTIONS
1. In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rolling boil for 1 minute.
2. Add quick cooking oats, peanut butter, and vanilla; mix well.
3. Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.

Cheesy Tuna Melt Sandwiches

2009-11-12T07:22:00.000-08:00

INGREDIENTS
1 (5 ounce) can tuna, drained
1/3 cup chopped celery
2 tablespoons mayonnaise
1 pinch salt
4 English muffins, split and toasted
8 slices ripe tomato
8 slices Cheddar cheese

DIRECTIONS
1. Preheat oven to broil.
2. In a bowl, mix together tuna, celery, mayonnaise and salt. Spread tuna mixture onto the toasted muffin halves and place them on a baking sheet. Top each half with a slice of tomato and a slice of cheese.
3. Broil until cheese is melted, about 3 to 5 minutes.

Beef Stew

2009-11-02T10:38:00.000-08:00

INGREDIENTS
1 1/2 pounds lean beef, cut into 1-inch pieces
1/3 cup all-purpose flour
3 tablespoons vegetable oil
1 (28 ounce) can Italian-style stewed tomatoes, undrained
1 (14.5 ounce) can beef broth
1 medium onion, coarsely chopped
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
3 medium potatoes, peeled and cut into 1-inch pieces
2 cups baby carrots, or carrots cut into 1-inch thick slices

DIRECTIONS
1. Toss beef with flour. Heat oil in a large, heavy saucepan or Dutch oven over medium-high. Heat until hot. Add the beef. Cook for 5 minutes or until browned, turning occasionally.
2. Add tomatoes, broth, onion, pepper and thyme; bring to a boil over high heat. Reduce heat to low and cover. Simmer for 45 minutes or until the beef is just tender.
3. Add the potatoes and carrots; return to a boil. Reduce heat and cover. Simmer for 45 minutes or until the beef and vegetables are tender.

Country Turkey Casserole

2009-11-02T10:34:00.000-08:00

INGREDIENTS
2 (10.75 ounce) cans cream of chicken soup (or cream soup substitute)
1 cup milk
1/4 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
1 (16-ounce) package frozen mixed vegetables, cooked
2 cups cubed cooked turkey or chicken
4 cups prepared herb seasoned stuffing (I use Pepperidge Farm)

DIRECTIONS
1. Mix soups, milk, thyme, pepper, vegetables and turkey in 3-quart shallow baking dish. Top with stuffing.
2. Bake at 400 degrees F for 25 minutes or until hot.

Crescent Taco Bake

2009-11-02T10:31:00.000-08:00

INGREDIENTS
2 (8 ounce) cans refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1 cup sour cream
1 pound ground beef
1 (1.25 ounce) package taco seasoning
1 medium tomato, chopped (can substitute 1 cup salsa)
3/4 cup shredded Cheddar cheese
3/4 cup shredded mozzarella cheese
1 cup shredded lettuce

DIRECTIONS
1. Unroll crescent roll dough and place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375 degrees F for 8-10 minutes or until light golden brown; cool. In a small bowl, blend cream cheese and sour cream with a wire whisk; spread over crust. Chill 30 minutes.

2. Meanwhile, in a skillet, brown beef; drain. Stir in taco seasoning. Add water according to package directions and simmer for 5 minutes, stirring occasionally. Spread over cream cheese layer. Top with tomato (or salsa), cheeses and lettuce. Cut into serving-size pieces. Serve immediately or refrigerate.

Butternut Squash Casserole

2009-10-28T04:15:00.000-07:00

INGREDIENTS
3 cups mashed butternut squash
1 cup white sugar
1 1/2 cups milk
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons all-purpose flour
3 eggs
1/4 cup butter, melted

TOPPING
1 cup brown sugar
1/2 - 1 cup chopped pecans (to taste)

DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13 casserole dish.
2. In a large bowl, combine mashed squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted butter. Pour into prepared baking dish.
3. Bake in preheated oven for 45 minutes, or until set.
4. Sprinkle brown sugar and pecans over cooked casserole and return to oven for about 10 minutes, until brown sugar is carmelized and nuts are toasted.

Squash and Apple Bake

2009-10-14T16:48:00.000-07:00

INGREDIENTS
2 pounds butternut squash, peeled, seeded and cut into bite-sized pieces
2 large apples, cored, peeled and cut into bite-sized pieces
1/2 cup brown sugar
1/4 cup cold butter
1 tablespoon flour
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Stir together squash and apple chunks in a well-greased 9x13 baking dish
3. Blend the remaining ingredients with fork, fingers, or pastry cutter until crumbly; sprinkle over squash and apple mixture.
4. Cover and bake for 45-50 minutes until tender.

Chewy Chocolate Chip Granola Bars

2009-08-06T19:32:00.000-07:00

INGREDIENTS
2 cups rolled oats
3/4 cup packed brown sugar
1/2 cup flaked coconut
1/4 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup chocolate chips
3/4 teaspoon salt
1/2 cup honey
1 egg, beaten
1/2 cup vegetable oil
1 teaspoon vanilla extract

DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan.
2. In a large bowl, mix together the oats, brown sugar, coconut, cinnamon, flour, chocolate chips and salt. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well. Pat the mixture evenly into the prepared pan.
3. Bake for 20 to 25 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or you will be unable to cut them.

Spaetzle

2009-07-20T09:38:00.000-07:00

INGREDIENTS
1 cup all-purpose flour
1/4 cup milk
2 eggs
1/2 teaspoon ground nutmeg
1 pinch white pepper
1/2 teaspoon salt
1 gallon hot water
2 tablespoons butter
2 tablespoons chopped fresh parsley

DIRECTIONS
1. Mix together flour, salt, white pepper, and nutmeg. Beat eggs well, and add alternately with the milk to the dry ingredients. Mix until smooth.
2. Press dough through spaetzle-maker over boiling water. You can also use a Ziploc bag with holes punched in the bottom, or a large holed sieve or metal grater.
3. Cook in small batches for 5 to 8 minutes. Drain well.
4. Saute cooked spaetzle in butter or margarine. Sprinkle chopped fresh parsley on top, and serve.

Serves 6.

Slow Cooker Round Steak Sauerbraten

2009-07-20T09:29:00.000-07:00

INGREDIENTS
3 pounds round steak, trimmed and cut into serving size pieces
1 tablespoon vegetable oil
2 (.75 ounce) packets dry brown gravy mix
3 cups water
1 tablespoon onion powder
4 tablespoons brown sugar
5-6 tablespoons red wine vinegar (to taste)
2 teaspoons Worcestershire sauce
1/2 teaspoon ground ginger
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper

DIRECTIONS
1. Heat oil in a large saucepan over medium heat. Add the meat and brown well. Remove and place in slow cooker. Add the gravy mix and water to the meat drippings in the saucepan and bring to a boil, stirring constantly.
2. Stir in the onion powder, brown sugar, vinegar, Worcestershire sauce, ginger, bay leaf, salt, and ground black pepper. Mix well. Pour over meat in slow cooker.
3. Cook on high for approximately 4 hours, until meat is very tender. Remove and cut into thin slices or chunks. Return to sauce, and stir to combine. Remove bay leaf before serving. Serve over buttered egg noodles or spaetzle.

Serves 6.

Spice Rubbed Grilled Chicken

2009-05-19T14:43:00.000-07:00

INGREDIENTS
4 bone-in chicken breasts, with skin, 3 pounds total
2 to 3 tablespoons vegetable oil, plus more for grates
1/4 to 1/3 cup All-Purpose Spice Rub (See Below)

All-Purpose Spice Rub
1/3 cup coarse salt
1/4 cup packed light-brown sugar
1/4 cup paprika
2 tablespoons ground black pepper
2 tablespoons dried oregano
1 tablespoons dried, ground thyme
1/2 tablespoon cayenne pepper (optional)

In a small bowl, combine all the ingredients, using your hands to break up the sugar. Store in an airtight container, away from heat and light, up to 6 months.

DIRECTIONS
1. Place chicken in a shallow baking dish. Carefully slide fingers under skin to loosen it from the meat. Rub chicken all over with oil. Season with All-Purpose Spice Rub both under and over skin, patting in gently. Proceed to step 2 right away, or cover chicken and let rest for up to 24 hours. Cover and refrigerate if resting longer than 30 minutes.

2. Heat grill to medium-low. Oil grates; grill chicken, covered, turning frequently to prevent charring, until an instant-read thermometer inserted in thickest part (avoiding bone) registers 175 degrees, about 20 to 30 minutes.

Recipe courtesy of Everyday Food (it has been slightly modified to suit our personal tastes).

Bulgur-Rice Pilaf

2009-05-07T19:59:00.000-07:00

INGREDIENTS
2 tablespoons margarine or butter
1 cup bulgur wheat
1/2 cup chopped onion
1 1/2 cups shredded carrot
3/4 cup long grain rice
2 teaspoons chicken bouillion
1/2 teaspoon dill weed
1/2 teaspoon oregano
1/8 teaspoon black pepper
3 cups water

DIRECTIONS
1. In a large skillet, saute' bulgur, onion and carrot in margarine until bulgur is toasted and vegetables are tender (about 8 minutes).
2. Stir in remaining ingredients. Bring to a boil, reduce heat, cover and simmer for 15 minutes, until rice is tender and liquid is absorbed.

Roasted Asparagus with Balsamic Vinegar

2009-05-07T19:56:00.000-07:00

INGREDIENTS
1 1/2 pounds fresh asparagus, trimmed
2 teaspoons olive or canola oil
1 teaspoon coarse sea salt (or 1/2 teaspoon table salt)
1/8 teaspoon black pepper
3 tablespoons balsamic vinegar

DIRECTIONS
1. Place the asparagus in a 13 x 9 baking dish. Sprinkle with oil, salt and pepper; toss to coat. Bake, uncovered, at 425 degrees F for 10-15 minutes or until lightly browned. Drizzle with vinegar just before serving.

Strawberry Rhubarb Pie

2009-05-05T07:16:00.000-07:00

Like many pies with all-fruit filling, this pie filling is quite runny. We like to spoon the extra syrup over ice cream, but if you want a firmer pie, you can stir a beaten egg, or as a commenter suggested, some Minute Tapioca, into the filling before baking. You can also substitute corn starch for the flour, if desired.

INGREDIENTS
Pastry for 2-crust pie
2 cups white sugar
2/3 cup all-purpose flour
3 cups diced, fresh rhubarb (half-inch pieces)
3 cups sliced, fresh strawberries
2 tablespoons butter or margarine
1 egg yolk
2 tablespoons white sugar

DIRECTIONS
1. Preheat oven to 425 degrees F.
2. In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Stir to coat.
3. Pour filling into pie crust. Dot with butter, and cover with top crust. Crimp edges of top and bottom crusts together. Cover edge of crust with 3-inch strips of aluminum foil to prevent excess browning. Remove foil during last 15 minutes of baking.
4. Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small slits in top to let steam escape.
5. Bake until bubbly and brown (45-55 minutes). Cool on rack.

Chicken Tortilla Soup

2009-04-22T12:26:00.000-07:00

INGREDIENTS
1 small onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon dried oregano
1 teaspoon cumin
1 teaspoon lemon pepper
1 (28 ounce) can crushed tomatoes
1 1/4 cups chicken broth
1 1/4 cups water
2 cups whole corn kernels, cooked
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces

GARNISHES
crushed tortilla chips
shredded Monterey Jack cheese
sour cream

DIRECTIONS
1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, cumin, lemon pepper, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2. Stir in corn, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, cheese, and sour cream.

Quick and Easy Super-Moist Brownies

2009-03-26T14:23:00.000-07:00

INGREDIENTS
4 eggs
1 teaspoon vanilla extract
1 cup butter or margarine, melted
2 cups white sugar
1/2 cup cocoa powder
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt

DIRECTIONS
1. Preheat oven to 350 degrees. Spray a 9 x 13 baking pan with cooking spray.
2. In a medium bowl, whisk together eggs, vanilla, and melted butter. In another bowl, combine dry ingredients. Stir into egg mixture until well-combined.
3. Bake in prepared pan for 20 to 30 minutes, until toothpick inserted in center comes out clean.

Traditional Chicken Pot Pie

2009-02-06T08:43:00.000-08:00

(NOTE: If your bottom crust gets too soggy, try baking it for 10 minutes before adding the filling)

INGREDIENTS
1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk

2 (9 inch) unbaked pie crusts

DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Bread Machine Pizza Dough

2009-02-06T08:37:00.001-08:00

INGREDIENTS
7/8 cup warm water
3/4 teaspoon salt
2 tablespoons olive oil
2 1/2 cups all-purpose flour
2 teaspoons white sugar
2 teaspoons active dry yeast

DIRECTIONS
1. Combine liquid ingredients in bread machine pan. Add flour and sugar, making a little well for the yeast to rest in. Add yeast. Set bread machine for dough setting and start. When the unit signals, remove dough.

2. Pat dough into a greased 14-inch pizza pan (14-16 ounces of dough is ideal, so I use the surplus to make mini pizzas or calzones for my kids. I prefer to use a pizza pan with holes in the bottom, because this makes an extra-crisp crust). Let stand 10 minutes. Preheat oven to 425 degrees F (205 degrees C). Spread pizza sauce over dough. Sprinkle toppings over sauce. Bake on lowest oven rack for 15-20 minutes, or until crust is golden brown.

Seasoned Rice Mix (Similar to Rice-A-Roni

2009-02-01T05:48:00.000-08:00

INGREDIENTS
2 cups uncooked rice
1 cup orzo pasta or broken spaghetti pieces
1/4 cup dried parsley flakes
6 tablespoons chicken or beef bouillon powder (I use chicken)
2 teaspoons onion powder
1/2 teaspoon garlic powder
1/4 teaspoon thyme

DIRECTIONS
Mix all ingredients and store in an airtight container. To use, combine 1 cup mix with 2 tablespoons butter or margarine, and 2 cups of water in a medium saucepan. Bring to a boil, cover, reduce heat and simmer for 15 minutes until rice is tender.

(NOTE: I prefer to make the seasoning mix and store it separately from the rice/pasta mixture, because the seasonings tend to collect at the bottom of the container instead of remaining evenly distributed. If you would like to do this also, you will need 1/4 cup seasoning mix per cup of rice mix).

Cream Soup Mix

2009-02-01T05:47:00.002-08:00

INGREDIENTS
2 cups dry milk
1 1/4 cups cornstarch
1/4 cup chicken bouillon powder
2 tablespoons dried onion flakes
1/2 teaspoon pepper
1 teaspoon thyme
1 teaspoon basil

DIRECTIONS
Mix all ingredients in an airtight container. To make the equivalent of one 10 3/4-ounce can of condensed cream soup, combine 1/3 cup mix with 1 1/4 cups water in medium saucepan. Heat to boiling, stirring constantly, until thickened.

Onion Soup Mix

2009-02-01T05:47:00.001-08:00

INGREDIENTS
3/4 cup onion flakes
4 teaspoons onion powder
1/3 cup beef bouillon powder
1/4 teaspoon celery seed
1/4 teaspoon sugar

DIRECTIONS
Mix all ingredients and store in an airtight container. The ratio for this is 2 tablespoons to one cup water.

Taco Seasoning Mix

2009-02-01T05:46:00.000-08:00

INGREDIENTS
2 tablespoons chili powder
4 1/2 teaspoons cumin
5 teaspoons paprika
3 teaspoons onion powder
2 1/2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
2 teaspoons salt

DIRECTIONS
Mix all ingredients and store in an airtight container. 5 tablespoons of this mix equals one 1.5 ounce packet. It's quite strong, so you might want to use less. We've found that about 3 tablespoons is plenty for us.

Heather's Honey Wheat Bread

2009-01-30T08:09:00.000-08:00

INGREDIENTS
1 1/4 cups warm water
1/4 cup honey
1 1/2 tablespoons vegetable or canola oil
1 tablespoon powdered milk
1 teaspoon salt
1/4 cup flax meal (you can purchase this at Wal-Mart, but I just grind whole flax seeds with a coffee grinder because it's cheaper)
3 tablespoons wheat bran
1 cup whole wheat flour
2 cups all-purpose flour
1 tablespoon vital wheat gluten
2 1/4 teaspoons active dry yeast

DIRECTIONS
Place ingredients in your bread machine pan in the order listed, making a little well for the yeast to rest in:

Put the bread pan in the machine, and select the "Dough" cycle, for a 1.5 pound loaf. When the cycle is complete, remove the dough from the pan, and place it on a lightly floured surface. I actually prefer to use a Silpat, because I can spray my hands with a little cooking spray, and shape the loaf easily. No extra flour is necessary, because the silicone prevents the dough from sticking. Shape the dough into a uniform, loaf-like shape, like this:

Place the dough in a lightly oiled bread pan. Cover with a damp towel, and let rest in a warm place, until doubled in size. This can take up to an hour, depending on how warm it is in your house. If you poke the top of the loaf with two fingers, and the dents remain, the loaf has risen enough. When ready, it will look like this:

With a sharp knife, cut a slit in the top of the loaf, within 2 inches of each end (this is optional - I just do it because it gives the bread a "split-top wheat" look). Bake in a preheated, 375-degree oven for 30-35 minutes. The finished bread will be golden brown and will sound hollow when tapped:

Allow to cool before slicing and eating.

If you don't have a bread machine, you can make this bread the traditional way, using these instructions:

1. Dissolve yeast in warm water. Add honey and oil, and stir well. Mix in all other dry ingredients, except all-purpose flour. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in size, about 45 minutes.

2. Punch down the dough. Shape into uniform loaf shape, and place in an oiled 9 x 5 inch loaf pan. Allow to rise until dough is 1 to 1 1/2 inches above pan.

3. Bake at 375 degrees F (190 degrees C) for 30 -35 minutes.

Stir-Fried Chicken and Noodles

2009-01-30T07:40:00.000-08:00

INGREDIENTS
1/3 cup honey
3/4 cup chicken broth
2 garlic cloves, minced
1/4 teaspoon ground ginger
2 teaspoons soy sauce
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
2 teaspoons cornstarch
2 skinless, boneless chicken breast halves - cut into strips
4 teaspoons canola oil, divided
2 cups broccoli florets
2 cups julienned carrots
2 cups shredded Chinese or napa cabbage
1 cup fresh or frozen snow peas, cut into 1-inch pieces (you can also sub regular frozen peas)
6 ounces spaghetti, broken in half

DIRECTIONS
1. In a bowl, whisk together the first eight ingredients; set aside.
2. In a large nonstick skillet or wok, stir-fry chicken in 2 teaspoons oil for 3-5 minutes or until no longer pink. Remove and keep warm. stir-fry broccoli and carrots in remaining oil for 6 minutes. Add cabbage and peas; stir-fry 3 minutes longer or until vegetables are crisp-tender. Meanwhile, cook pasta according to package directions.
3. Add sauce to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. drain pasta; stir into vegetable mixture. Return chicken to the pan; cook and stir until heated through.

Heather's Homemade Hummus

2009-01-30T07:30:00.001-08:00

INGREDIENTS
1 can (15 ounces) garbanzo beans (chickpeas), rinsed and drained
1/4 cup tahini (sesame seed butter)
3 tablespoons lemon juice
1 teaspoon salt
1 clove garlic
Chopped parsley
Pinch paprika
Olive oil

DIRECTIONS
1. Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend, while drizzling in enough olive oil to make the mixture smooth and creamy. Transfer mixture to a serving bowl.
2. Drizzle more olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley. Serve with warm, toasted pita wedges for dipping.

Creamy Chicken and Rice Casserole

2009-01-30T07:22:00.000-08:00

INGREDIENTS
4 cups cooked white rice
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
2 teaspoons chicken bouillon powder
1 teaspoon seasoned salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
8 ounces processed cheese food (Velveeta), cubed
2 chicken breast halves, cooked and diced
1 cup sour cream
1 cup shredded cheddar cheese

DIRECTIONS
1. Preheat oven to 450 degrees F (230 degrees C).
2. Spread cooked rice in the bottom of a 9x13 inch baking dish; set aside.
3. In a medium saucepan melt butter or margarine and stir in flour until smooth. Gradually add milk, bouillon, seasoned salt, garlic powder and pepper. Stir all together and bring to a boil. Simmer and stir for 2 minutes or until thickened and bubbly. Reduce heat; add Velveeta, and stir until melted. Add chicken and sour cream. Mix all together and pour mixture over rice.
4. Top with shredded cheese. Bake in the preheated oven for 15-20 minutes or until heated through and bubbly.

Oatmeal Crumb Cake

2009-01-30T07:13:00.000-08:00

INGREDIENTS
1 1/4 C boiling water
1 C quick or instant oats
1/2 C butter or margarine, room temp
3/4 C packed brown sugar
3/4 C white sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 1/2 C flour

DIRECTIONS
Pour boiling water over oats. Let stand 20 minutes. Preheat oven to 350. Grease 9x13 cake pan. With mixer, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in oats by hand. Sift together baking soda, salt, cinnamon, and flour. Add to oat mixture and mix well. Pour into prepared pan.

Traditional streusel topping
1/2 C flour
1/4 C brown sugar
1/4 C cold butter

Cut dry ingredients into butter until mixture resembles coarse crumbs. Sprinkle over cake batter.

Alternative graham streusel topping
1 1/2 cups graham cracker crumbs
3/4 cup packed brown sugar
3/4 cup chopped pecans
1 1/2 teaspoons ground cinnamon
2/3 cup butter or margarine, melted

Combine all ingredients, and sprinkle over cake batter.

Bake cake for 25 minutes or until knife inserted in center comes out clean.

Swedish Meatballs

2009-01-30T07:08:00.000-08:00

INGREDIENTS
1 2/3 cups evaporated milk
2/3 cup chopped onion
1/4 cup fine dry bread crumbs
1/2 teaspoon salt
1/2 teaspoon allspice
Dash pepper
1 pound ground beef or turkey
2 teaspoons butter
2 beef bouillon cubes
1 cup boiling water
1/2 cup cold water
2 tablespoons all-purpose flour
1 cup evaporated milk
1 tablespoon lemon juice

DIRECTIONS
1. Combine 2/3 cup evaporated milk, onion, crumbs, salt, allspice and pepper. Add meat; mix well, chill. Shape meat mixture into 1-in. balls. In large skillet, brown meatballs in butter. Dissolve bouillon cubes in boiling water; pour over meatballs and bring to boil over medium heat. Cover; simmer for 15 minutes.

2. Meanwhile, blend together cold water and flour. Remove meatballs from skillet, skim fat from pan juices and reserve juices. Stir 1 cup evaporated milk and flour/water mixture into pan juices in skillet; cook, uncovered, over low heat, stirring until sauce thickens. Return meatballs to skillet. Stir in lemon juice. Serve with cooked noodles that have been tossed with poppy seeds and butter.

Wisconsin Beer Brats

2009-01-23T07:59:00.000-08:00

INGREDIENTS
1 pound bratwurst sausages
1 onion, thinly sliced
5 tablespoons butter
2-3 (12 fluid ounce) cans or bottles beer
1/2 teaspoon ground black pepper
5 hoagie rolls

DIRECTIONS
1. Place bratwurst in a Dutch oven with the onions and butter. Pour in enough beer to cover. Heat to boiling; reduce heat, cover, and simmer for 15 to 20 minutes.
2. Preheat grill for medium-high heat.
3. Lightly oil grate. Cook bratwurst on preheated grill for 10 to 14 minutes, turning occasionally to brown evenly. Serve hot off the grill with onions on hoagie rolls

Turkey and Brown Rice Soup

2009-01-23T07:37:00.000-08:00

INGREDIENTS
1/2 cup chopped onion
1/2 cup sliced celery
1 cup sliced carrots
2 garlic cloves, minced
2 tablespoons butter or stick margarine
1 cup uncooked brown rice
2 cups chicken broth
1 teaspoon dried thyme
1/4 teaspoon pepper
2 cups cubed, cooked turkey or chicken breast
4-6 cups additional chicken broth

DIRECTIONS
1. In a Dutch oven, saute the onion, celery, carrots and garlic in butter for 5-7 minutes or until vegetables are tender. Add the rice, 2 cups of the chicken broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes, until rice and vegetables are tender and broth is absorbed. Stir in turkey and remaining broth. Bring to a boil; simmer, uncovered, for 5-10 minutes or until heated through.

Lattice Turkey Pot Pie

2009-01-23T07:26:00.000-08:00

INGREDIENTS
1 (16 ounce) package frozen mixed vegetables
2 cups cubed, cooked turkey (or chicken)
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 cup milk
1 cup shredded Cheddar cheese
1/2 teaspoon seasoned salt
1 (8 ounce) package refrigerated crescent rolls

DIRECTIONS
1. In a large bowl, combine the vegetables, turkey, soup, milk, cheese, and seasoned salt. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
2. Unroll the crescent roll dough and separate into two rectangles. Seal the perforations; cut each rectangle lengthwise into 1/2-in. strips. Form a lattice crust over the turkey mixture.
3. Bake, uncovered, at 375 degrees F for 35-40 minutes or until golden brown.

Red Snapper Livornese

2009-01-12T09:16:00.001-08:00

INGREDIENTS
2 tablespoons vegetable or canola oil
1/2 small onion, diced
2 cloves garlic, minced
1 15-ounce can crushed tomatoes
1/2 cup sliced black olives, drained
1/4 teaspoon crushed red pepper flakes
1/2 tablespoon chopped fresh parsley
1 pound red snapper fillets
1 tablespoon fresh lemon juice

DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a skillet over medium heat, saute onion until tender, about 5 minutes. Add garlic, and saute for 1 minute. Stir in tomatoes, black olives, red pepper flakes, and parsley. Bring to a boil, and simmer for 10 minutes.
3. Spread 1/2 cup of the sauce in a 13x9 inch baking dish, and arrange the snapper fillets in a single layer in the dish. Drizzle lemon juice over the fillets, and then pour the remaining sauce over all.
4. Bake for 15 minutes for 1/2 inch thick fillets, or 30 minutes for 1 inch thick fillets. Baste once with the sauce while baking. Snapper is done when it flakes easily with a fork.

Company Rice

2009-01-12T08:55:00.001-08:00

INGREDIENTS
1 small onion, minced
1 tsp minced garlic
2 Tbsp butter or margarine
1 1/2 cups brown rice (NOT instant)
3 cups hot water
3 tsp chicken broth powder or buillion

DIRECTIONS
1. Over medium heat, saute garlic and onion in butter until onion is translucent
2. Stir in rice, hot water, and chicken buillion.
3. Bring to a boil. Reduce heat, cover tightly, and simmer for 40-45 minutes, until water is absorbed. Fluff with a fork and serve.

Bee always asks for seconds (sometimes thirds) of this rice.

Heather's Mexican Pizza

2009-01-12T08:35:00.000-08:00

This is a very filling recipe. It fed our family of four with enough leftovers for another meal.

INGREDIENTS
1 pound ground beef
1 small onion, diced
1 clove garlic, minced
1 packet taco seasoning (or 3 tablespoons homemade mix)
1/2 teaspoon salt
1/2 cup water
1 (16 ounce) can refried beans
8 (10 inch) flour tortillas
1 cup salsa
2 cups shredded, Mexican blend cheese
1/2 cup sour cream (optional)

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Coat 4 pie tins with non-stick cooking spray.
2. In a skillet over medium heat, cook beef, onion and garlic until beef is evenly browned and onion is tender. Drain. Season the meat with taco seasoning and salt. Stir in water, and simmer until thickened.
3. Lay one tortilla in each pie tin, and cover with a layer of refried beans. Spread a fourth of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes in the preheated oven.
4. Remove the tins from the oven, and let cool slightly. Spread each top tortilla with 1/4 cup of the salsa. Cover each pizza with 1/2 cup of shredded cheese.
5. Return the pizzas to the oven, and bake for 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces. Garnish with sour cream if desired.

Barley Pilaf

2008-11-19T20:49:00.000-08:00

INGREDIENTS
1/4 cup butter or margarine
1 tsp minced garlic
1 small onion, minced
3 cups chicken broth
1 cup pearl barley
2 teaspoons dried basil, or to taste
1/2 tsp salt
1/8 tsp black pepper

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt butter in an oven safe large pot or Dutch oven over medium heat. Stir in garlic and onion, and cook, stirring occasionally until the onion has softened and turned translucent, about 5 minutes. Add the chicken broth, barley, and basil; bring to a boil over high heat. Season to taste with salt and pepper, and boil for 5 minutes.
3. Cover the Dutch oven, and place into the preheated oven. Bake until the barley is tender, 45 minutes to 1 hour.

Awesome Slow Cooker Pot Roast

2008-11-19T20:44:00.000-08:00

INGREDIENTS
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 of a (1 ounce) package dry onion soup mix (or 2 tablespoons scratch mix)
1/2 cup + 2 tablespoons water
3 pounds boneless rump roast

DIRECTIONS
1. In a skillet, brown roast on all sides, over medium heat. Place in slow cooker. In a medium bowl, whisk together cream of mushroom soup, dry onion soup mix and water. Pour over roast.
2. Cook on medium setting for 5 to 6 hours, or on low setting for 8 to 9 hours.

Smothered Pork Chops

2008-11-18T16:21:00.000-08:00

INGREDIENTS
4 thick cut pork chops
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/4 teaspoon black pepper
2 tablespoons vegetable or canola oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/3 cup milk
1/3 cup sour cream

DIRECTIONS
1. Rinse pork chops, pat dry, and season with garlic powder, seasoning salt and pepper to taste.
2. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops for 2-3 minutes per side, or until evenly browned.
3. Transfer to slow cooker. Combine the cream of mushroom soup, milk and sour cream in a medium bowl. Whisk until smooth and creamy. Pour over pork chops, and cook on high for 4-6 hours, until meat is very tender. Serve with mashed potatoes or rice.

Tomato Vegetable Soup with Pasta

2008-11-18T14:44:00.000-08:00

INGREDIENTS
1 (28 ounce) can tomato sauce
1 (14.5 ounce) can chopped, stewed tomatoes
5 cups water
4 tsp vegetable or chicken broth powder
1 bay leaf
1 small onion, chopped
2 teaspoons minced garlic
1 teaspoon Italian seasoning
1 1/2 teaspoons dried parsley
1 1/2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon cayenne pepper
2 stalks celery, sliced
2 carrots, peeled and sliced
1 cup frozen corn
1 cup uncooked small shell pasta

DIRECTIONS
1. In a large pot, mix the tomato sauce, water, broth powder, bay leaf, onion, garlic, Italian seasoning, parsley, sugar, salt, and cayenne pepper. Bring to a boil, reduce heat to low, and simmer at least 15 minutes.
2. Stir in the celery, carrots, and corn. Cover, and continue to simmer 20 minutes.
3. Stir small shell pasta into the pot, and continue cooking 10 minutes, or until pasta is al dente.

Heather's Terrific Chili

2008-11-16T12:48:00.000-08:00

INGREDIENTS
1 pound ground beef or turkey
1 medium onion, finely chopped
1 tsp minced garlic
1 (1 ounce) package taco seasoning mix (or 3 tablespoons scratch mix)
1 teaspoon ground coriander
1 (14.5 ounce) can beef broth (or 2 cups water plus 2 teaspoons beef broth powder)
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can crushed tomatoes or tomato puree
1 (7 ounce) can chopped green chiles
2 (15 ounce) cans red kidney beans
1 (15 ounce) can chili beans

DIRECTIONS
1. In a Dutch oven, brown ground meat with onion and garlic, until onion is translucent and meat is no longer pink. Season with taco seasoning mix and coriander, and stir until meat is evenly coated with seasonings.
2. Pour in beef broth, tomato sauce, crushed tomatoes, green chiles, and beans. Bring to a boil, reduce heat, and simmer for about 30 minutes to blend flavors. Garnish with sour cream and cheddar cheese.

Simple, 3-Ingredient Tuna Salad

2008-11-16T10:10:00.000-08:00

INGREDIENTS
1 (6 ounce) can water-packed tuna, drained
1/4 cup Miracle Whip
1 tablespoon sweet pickle relish, or to taste

DIRECTIONS
1. Mash tuna together with salad dressing and relish in a small bowl with a fork. Serve as a sandwich filling, or on crackers.

Tomato Soup

2008-11-15T17:04:00.000-08:00

INGREDIENTS
1 (28-ounce) can tomato puree
2 cups chicken broth
1 teaspoon salt
3 tablespoons white sugar, or to taste

DIRECTIONS
1. In a Dutch oven, combine all ingredients. Bring to a boil, reduce heat, and simmmer for about 20 minutes to blend all of the flavors.

Turkey A La King

2008-11-15T16:52:00.000-08:00

INGREDIENTS
1 small, green bell pepper, finely chopped
2 stalks celery, finely chopped
1 cup frozen peas and carrots blend, thawed
1/2 cup butter
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 teaspoons chicken broth powder or bouillion
1 1/2 cups milk
1 1/4 cups hot water
2 cups cooked turkey or chicken, chopped

DIRECTIONS
1. Cook green pepper, celery, and thawed peas & carrots in butter or margarine over medium heat for 5 minutes. Remove from heat.
2. Blend in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly. Remove from heat.
3. Stir in chicken broth powder, milk, and water. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
4. Stir in turkey. Heat through. Serve over biscuits, noodles, or rice.

Amish Baked Oatmeal

2008-11-15T16:51:00.000-08:00

1/3 cup vegetable or canola oil (I use canola)
2 large eggs
3/4 cup brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup + 2 tablespoons milk (I use skim)
3 cups oatmeal (regular or quick)
1/2 cup raisins or chocolate chips (optional)

1. In a large mixing bowl, whisk together oil, eggs, brown sugar, baking powder, vanilla, cinnamon, salt and milk. Mix well, until smooth.
2. Stir in oats, and raisins or chocolate chips, if desired. Mix well.
3. Pour into greased, 2-quart baking dish.
4. Bake, uncovered, at 350 degrees for 35-45 minutes, or until set in the middle.
5. Serve hot with warm milk poured over.