11/22/16

Artichoke Dip

1/2 cup mayo 1/2 cup Parm. Cheese 1 can of diced chilies 1 can artichoke hearts, drained Blend above ingredients in blender. Bake 350 for 30 mins Serve with diced bread toasted in oven, crackers or rye bread.

11/15/16

Slow cooker chicken and wild rice soup

2 boneless, skinless chicken breast 1 box uncle Ben's long grain and wild rice 1 can cream of chicken soup 4 cups chicken broth 2 1/2 cups of water 1 can sliced carrots, drained Place all ingredients into 6 quart slow cooker and stir to combine cook on low for 6 to 8 hours

8/2/16

Cuban Style Chicken

1/2 C diced fresh pineapple
2 Tbs rice vinegar
1 Tbs orange marmalade
1 15 oz can black beans, rinsed and drained
1/4 tsp ground red pepper, divided
1/2 tsp salt
1/2 tsp paprika
4 boneless, skinless chicken breast halves
cooking spray
1/4 C chopped fresh cilantro

Combine the first 4 ingredients in a medium saucepan; add 1/8 teaspoon pepper. Bring to a simmer over medium heat; cook 1 minute or until thoroughly heated.

Keep warm.

Heat a large nonstick skillet over medium heat. Combine the remaining 1/8 teaspoon pepper, salt, and paprika, and sprinkle evenly over chicken. Coat the chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Serve with bean mixture; sprinkle with cilantro.

*I serve with yellow rice cooked in pineapple juice instead of water.

8/1/16

Black Bean Soup

15 oz can beans, drained and rinced
1 tsp oregano
salt to taste
2 1/2 C water
1 Tbs butter
1 onion, chopped
2 garlic cloves, chopped

Heat black beans in water with oregano and salt.
In separate pan saute the onion and garlic.
Mix together in blender and serve hot.

6/21/16

Chocolate Praline Cake

Cake:
1 C butter
1/4 C cocoa
1 C water
2 large eggs
1/2 C buttermilk
1 tsp baking soda
1 tsp vanilla
2 C sugar
2 C flour
1/2 tsp salt

Combine butter, cocoa and water in small saucepan and heat until butter melts. Cool. In mixing bowl, beat eggs, buttermilk, baking soda and vanilla. Add chocolate mixture to egg mixture and beat until blended. Gradually add sugar, flour and salt. Grease three 8 inch cake pans and line with wax paper. Bake at 350 degrees for 25 minutes or until done. Place pans on wire rack to cool.

Chocolate Ganache:
2 C semisweet chocolate chips
1/3 C heavy cream
1/4 C butter

Combine chocolate chips and heavy cream in microwavable bowl and heat for 2 minutes. Add butter and let sit until cool. Stir until smooth. Spread between layers and on top and sides of cake.

Praline Topping:
1/4 C butter
1 C packed light brown sugar
1/3 C heavy cream
1 C powdered sugar
1 tsp vanilla
1 C chopped pecans

Place first 3 ingredients in small boiler and bring to a boil. Remove from heat and whisk in powdered sugar and vanilla. Add pecans. When mixture begins to thicken, pour over top of cake and let it drizzle down the sides.

6/17/16

Caprese Chicken

1 Tbsp olive oil
1 lb boneless skinless chicken breast
Kosher salt
Black pepper
1/4 C balsamic vinegar
2 cloves garlic, minced
1 Pint grape tomatoes, halved
1 Tbsp shredded basil
Fetta cheese

In a large skillet over medium-high heat, heat oil.

Season chicken with salt and pepper and cook until golden and cooked through, 6 minutes per side.
Transfer to a plate.

Add balsamic vinegar to skillet to deglaze, then add garlic and stir until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5 to 7 minutes.

Stir in basil.

Return chicken to skillet and nestle in tomatoes. Top with cheese and cover with lid to soften cheese.

Spoon tomatoes over chicken and serve.

2/23/16

Mexican Chicken Soup

1.5 lbs boneless skinless chicken breasts, cubed
2 tsp olive oil
1/2 C water
1 envelope taco seasoning
1 can (32 oz) V8 juice
1 jar (16 oz) salsa
1 can (15 oz) black beans, rinsed and drained
1 package (10oz) frozen corn, thawed

In a large skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated.

Transfer to a 5 qt pot. Stir in the V8 juice, salsa, beans and corn. Cook until heated through.

Serve with cheese, sour cream and cilantro.

1/11/16

Picadillo

2 pounds ground beef
1 onion - chopped
1/2 green pepper
1 8 oz tomato sauce
salt - taste
garlic powder - to taste
pepper - to taste
cumin - to taste
bay leaf
white cooking wine
saffron - a few stems
green olives, halved - to taste
raisins - to taste

This recipe came from our Cuban Abuela, hence the lack of measurements. 
Brown ground beef and pour off grease.  Add the rest of the ingredients to the pot and simmer.  Enjoy served over rice.




12/23/15

Kentucky Bourbon Balls

1 stick butter, softened
1 (1 lb) box powdered sugar
1 C chopped pecans
4 Tbs bourbon (Maker's Mark)
4 oz semisweet chocolate
4 oz bitter chocolate

One day ahead, cram butter and sugar.  Add chopped pecans, mixing well.  Add bourbon and quickly shape into balls using about 1 tsp of mixture for each ball.  Refrigerate overnight.
Next day, melt the chocolates in a double boiler until chocolate has a smooth consistency.  Dip chilled bourbon balls into chocolate.  Place candy on wax paper in refrigerator to harden.  Yields 4 dozen.

9/11/13

Vegetable Chili

1 Tb.olive oil 1 Large onion, coarsely chopped 3 cloves garlic, minced 1 lb butternut squash, peeled, seeded and cut into 1/2 inch chunks 1 red bell pepper cut into chunks 1/4 tsp. chili powder salt/pepper 1 can (14.5 oz.) stewed tomatoes in juice 1 can chickpeas, drained and rinsed 1 can black beans, drained and rinsed 1/2 cup chopped cilantro lime wedge In a dutch oven or saucepan with lid, heat oil over med. heat. Add onion and garlic and cook stirring occasionally, until tender, 5-7 min. Add squash, bell pepper, and chile powder; season with salt/pepper...cook stirring 1 min. Add 1/2 cup water. Cover and simmer until veggies are crisp-tender, about 7 min. Stir in tomatoes and their juice, breaking them up with a spoon; add chickpeas, black beans, 1/4 cup cilantro and 1/2 cup water. Bring to a boil. Reduce to simmer, partially cover and cook until lightly thickened about 20 min. Season with salt/ pepper. Stir in remaining cilantro...YUM!

3/15/13

Lil ' Cheddar Meat loaves

3/4 c milk
1 egg
1 c cheddar cheese
1/2 c quick oats
1/2 c chopped onion
1t salt
1lb ground beef
Mix together and make into round loaves (almost tennis ball size)

Sauce
1/3 c ketsup
1/4 c. Brown sugar
1t mustard
Spoon over loaves before cooking 45 mins at 350

Chicken Casserole

6 chicken breast cooked and broken into bite size pieces/shredded ( I boil the breast)
1 can cream of mushroom soup
1 can cream of chicken soup
1 8 oz ctn sour cream
1 1/2 stacks ritz cracker crumbs
1 1/2 sticks butter melted

Mix chicken, soups and sour cream. Place in 9x13. Top with cracker crumbs and pour the melted butter over the crumbs. Cover when cooking. 350 degrees. 30 mins if warm. Can freeze. Thaw in the refrigerator and cook 50 mins. I don't put the crackers/butter on until I cook the dish.

1/7/12

Green Beans with Caramelized Shallots

s2 pounds haricots verts (tiny green beans), trimmed
3 tablespoons butter
1 tablespoon light brown sugar
1 tablespoon olive oil
1 pound shallots, halved lengthwise and peeled
2 tablespoons red wine vinegar
Preparation

1. Cook green beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.
2. Melt butter and brown sugar with olive oil in a large skillet over medium-high heat; add shallots, and sauté 2 minutes. Reduce heat to medium-low, add vinegar, and sauté 10 minutes or until shallots are golden brown and tender.
3. Increase heat to medium-high; add green beans, and sauté 5 minutes or until thoroughly heated. Season with salt and freshly ground pepper to taste.
Southern Living
NOVEMBER 2011

11/25/11

Star Telegram Chocolate Chip Cookies

2 c minus 2 T cake flour
1 2/3 c. flour
1 1/4 t. baking soda
1 1/2 t. baking powder
1 1/2 t. coarse salt
2 1/2 sticks butter
1 1/4 c. brown sugar
1 c. plus 2 T. sugar
2 large eggs
2 t. vanilla
1 1/4 lbs chocolate chips
sea salt for sprinkling

Sift dry ingredients; set aside. Using a mixer fitted with paddle attachment, cream butter and sugars for five minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla. Reduce speed to low; add dry ingredients and mix until just combined. Fold in chocolate pieces. Cover and refrigerate overnight. Bake on parchment lined cookie sheet 6 dough balls at a time for 9 minutes at 350 degrees. (Cookie balls may be sprinkled with sea salt just before baking) Allow cookies to cool on pan for 1 minute and remove to cookie rack to cool completely.
For chocolate I did 1 pkg of semisweet chocolate chips and one bar of bittersweet chocolate cut up in small pieces.

Fish Tacos with Lime-Cilantro Crema

Crema:
1/4 c. Thinly sliced green Onions
1/4 c. Chopped fresh cilantro
3T. Fat-free mayo.
3T. Reduced-fat free sour cream
1 t. Grated lime rind
1 1/2 t. Fresh lime juice
1/4 t. Salt
1 garlic clove, minced

Tacos:
1 t. Ground cumin
1 t. Ground coriander
1/2 t. Smoked paprika
1/4 t. Ground red pepper
1/8 t. Salt
1/8 t. Garlic powder
1 1/2 lbs. Red snapper fillets
Cooking spray
8 (6 inch) corn tortillas
2 c. Shredded cabbage

Preheat oven to 425

To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides fish. Place fish on a baking sheet coated with cooking spray. Bake at 425 for 9 mins or until done. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top with 1/4 cup cabbage and 1 T. Crema.

French Toast Bake

5 cups bread, cubes
4 eggs
1 1/2 c. Milk
1/4 c. Sugar divided, (2t. With cinn)
1/4 t. Salt
1t. Vanilla
1t. Butter
1 t. Cinn (cinn./sugar for top)

350 degrees 8x8. 45-50 mins

11/8/11

Amazing Pork Chops

4 whole thick cut bone in pork chops (need to be the thick cut bone in ones with a little fat)
1 envelope onion soup mix (1 oz)
1 1/2 cups of chicken broth
1 10.5 oz can of cream of chicken soup
1 envelope dry pork gravy mix

place pork chops in the slow cooker
mix all other ingredients in a bowl and pour on to chops.
cook on low 6-8 hours until they are VERY fork tender...if they still aren't fall apart cook 30 minutes more and then check again ( continue until they are how you want them)

Crockpot Carne Asada Meat for Tacos

Ingredients:

1 (3-5 pound) cut of cheap beef
flap, london broil, flank or roast all work beautifully
1/2 cup limeade
1/2 cup white vinegar
1/4 cup oil
1 onion
4-5 garlic cloves
1 jalapeno
2 tablespoons Knorr Mexican beef boullion (granulated)
1 (7 ounce) can Embasa Salsa Verde Green
1 teaspoon cumin
1 tablespoon chili powder

Directions:

Early in the morning, place your meat in a large crockpot. In a blender, combine limeade, vinegar, oil, onion, clovers, jalapeno, boullion, salsa, cumin, and chili powder. Blend until well pureed. Pour the sauce over your meat, making sure it's well coated (the meat doesn't have to be entirely submerged, just nicely coated with the sauce). Cover crockpot with a lid, and cook all day on low heat. After allowing the meat to cook 8-10 hours, shred the meat, then return it to the crockpot. Stir it in the pan juices and allow it to continue cooking until it's ready to be served. Spoon over corn tortillas, top with grated cheese, homemade salsa or pico de gallo, and sour cream. Es Muy Bien!

11/7/11

Butternut Squash Casserole

Ingredients
1 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 margarine, melted
TOPPING
1/2 (16 ounce) package vanilla wafers, crushed (i used rice krispies instead)
1/2 cup margarine, melted
1 cup brown sugar
Directions
Preheat oven to 425 degrees F (220 degrees C).
Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
Bake in preheated oven for 45 minutes, or until set.
In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.

***I baked mine at 350 for an hr.

9/30/11

Apple Pie Cake

1/4 cup butter, softened
1 cup sugar
1 egg
1 cup all purpose flour
1 tsp salt
1 tsp cinnamon
2 tbs. hot water
1 tsp. vanilla
3 cups apples, peeled, cored and diced small
1/2 cup pecans, chopped
Preheat oven to 350 degrees. Cream butter and sugar. Add egg and beat until blended. Combine flour, salt and cinnamon and add to creamed mixture then add hot water and vanilla. Fold in apples and pecans by hand and spoon into greased 9" pie plate. Bake 45 minutes. Serve with Rum Butter Sauce. Opt: I double the recipe and bake in a 9 x 13 pan serve warm with butter pecan ice cream.
Rum Butter Sauce
Combine 1/2 cup brown sugar, 1/2 cup sugar, 1/4 cup butter, 1/2 cup heavy whipping cream. boil slowly 1 minute then add 1 tbs. rum.

9/21/11

Lazy Day Beef Stew

Lazy Day Beef Stew

Oh, I know you already have an easy beef stew recipe, but mine is better. And it's easier. So let me treat you to the quickest comfort meal on the planet while you go do incredible things. 'Cause, you know...you really are just splendid.

Ingredients:
2 pounds stew beef
1 small bag baby carrots
3 stalks celery, cut into 1-inch pieces
8-10 red potatoes, quartered
1 onion, quartered
1 pouch au jus gravy mix
2 pouches brown gravy mix
1 pouch ranch dressing powder
3 cups water

Directions:
Toss everything in your crockpot in the morning. Stir until well mixed. Set slowcooker to low and walk away.
Serve 8-9 hours later with hot biscuits, rolls, and giant spoons

Chicken Enchiladas with Pumpkin Cream Sauce

A simple, earthy take on traditional enchiladas. The pumpkin cream enchilada sauce is so slightly scented with nutmeg, cinnamon, and cumin, then slathered beneath a rich layer of crumbled Queso Fresco. If you've never used Queso Fresco, you're in for a treat. It's a fresh, mild Mexican cheese which can be found in the deli. In this recipe, it's gentle flavor beautifully compliments the rest of the meal. While you can substitute it with Monterey Jack, I definitely recommend sticking to this recipe as is.

Ingredients:
1 sweet onion, thinly sliced
2 tablespoons butter
1 1/2 cup chicken, cooked and diced
1/2 cup pumpkin
1/2 cup heavy cream
1/2 cup chicken broth
1/4 tsp. cinnamon1/4 tsp. nutmeg
1/4 tsp. cumin
Dash of salt & pepper
8 corn tortillas
1 cup Queso Fresco, crumbled
1/4 cup. diced scallions

Directions:
In a saucepan, melt the butter over medium heat, then add the onion slices. Saute until brown and caramelized, about 5 minutes. Add the chicken to the pan, stirring it to mix with the caramelized onions, then remove from the heat. In a large bowl, whisk together the pumpkin, cream, broth, cinnamon, nutmeg, cumin, salt and pepper. Spoon chicken mixture into the tortilla's, rolling them tightly and placing in a medium-sized baking dish. Once all enchiladas have been rolled, spread the pumpkin cream sauce over the top. Sprinkle generously with Queso Fresco, then bake in an oven preheated to 425 degrees for 20-25 minutes, or just until the tips of the cheese begins to brown. Garnish with diced scallions before serving.

6/9/11

Frozen Lime Pie

LIME PIE

1 (6 oz.) can frozen limeade concentrate, thawed
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) carton frozen whipped dessert topping, thawed.
1 (9 inch) graham cracker or chocolate cookie pie crust.
Chocolate curls or lime slices.
Mix limeade concentrate and sweetened condensed milk in a medium bowl. Whisk just until blended. Whisk in food coloring, mix well. Fold in dessert topping. Turn mixture into pie crust. Refrigerate until firm about 3 hours. To serve, garnish with additional whipped topping and chocolate curls, or lime slices. Makes 6 servings.

12/20/10

Soft Molasses Cookies

Soft Molasses Cookies

1/2 c. solid vegetable shortening (I was actually out of shortening, so we just used butter instead, and it still turned out great!)
1 ½ c. sugar
1/2 c. molasses
2 eggs, lightly beaten
4 c. flour
1/2 tsp. salt
2 ¼ tsp. baking soda
2 ¼ tsp. ground ginger
1 ½ tsp. ground cloves
1 ½ tsp. ground cinnamon

In large bowl, cream together butter, shortening and sugar until light colored and fluffy. Beat in molasses and eggs. Set mixture aside. In another bowl, combine flour, salt, soda, ginger, cloves and cinnamon. Blend thoroughly with whisk. Gradually mix flour mixture into creamed ingredients until blended and smooth. Roll dough into 1 ½” balls. Dip tops in granulated sugar. Place in greased cookie sheet. Bake at 350 degrees for 10 minutes. Cool on wire rack. Dip ½ of cookie in white almond bark or white chocolate. Place on waxed paper after dipping until cooled and chocolate is set. Store in tightly covered container. Makes about 3 dozen.

12/5/10

Peanut Butter Cookies

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 egg
1 egg yolk
2 teaspoons vanilla extract
1 (18 ounce) jar peanut butter
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped peanuts

Directions
In a large bowl, cream butter, white sugar, and brown sugar until smooth. Add the eggs, yolks, and vanilla; mix until fluffy. Stir in peanut butter. Sift together the flour, baking soda, and salt; stir into the peanut butter mixture. Finally, stir in the peanuts. Refrigerate the dough for at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
Roll dough into walnut sized balls. Place on the prepared cookie sheet and flatten slightly with a fork. Bake for 12 to 15 minutes in the preheated oven. Cookies should look dry on top. Allow to cool for a few minutes on the cookie sheet before removing to cool completely on a rack. These cookies taste great when slightly undercooked.

Hot Lime Chicken Soup

6 cups chicken broth
6 slices (1/4 inch thick) gingerroot
3 jalapeno peppers , cored, seeded and minced
6 T. sliced green onion (white and green parts)
6 T. chopped cilantro (* divided)
3 t. nam pla (fish sauce) - OR soy sauce
6 T. fresh lime juice (*divided)
3 boneless chicken breasts (cut into 1/2 inch pieces)
Salt (I accidentally omitted the salt - maybe that was it!!)
Ground white pepper

3 C. Cooked rice (I used brown rice)

Combine chicken broth, gingerroot, jalapeno peppers, green onion, 1/2 the cilantro, nam pla, and 1/2 of the lime juice in stock pot. Bring to boil over medium heat. Reduce to low and simmer for 10 minutes. Add chicken and simmer until cooked through, about 10 minutes more. Spoon out and discard ginger slices. Add remaining 3 T. lime juice and season to taste with salt and pepper. Divide rice between bowls. Ladle soup and sprinkle with remaining cilantro. Serve hot. (I should have turned up the heat a bit before serving!!)

9/21/10

Bacon Tomato Capellini

2 packages (16 Oz. Package) Bacon, Naturally Flavored
½ cups Bacon Grease, From The Bacon You're Cooking
2 cans (28 Oz. Cans) Diced Tomatoes, Nothing Added
½ cups Chopped Fresh Basil
2 cloves Fresh Garlic, Minced
1 bunch Chopped Green Onions
2 teaspoons Salt, Optional
1 box (16 Oz. Box) Capellini Or Angel Hair Pasta
 
Fry bacon in a large frying pan, making sure it’s cooked thoroughly but not too crispy. Drain cooked bacon on paper towels, but don’t throw away the grease in the pan! You want to reserve 1/2 cup bacon grease. Dump the rest of the bacon grease out, then put the skillet back on the stove without cleaning it. Trust me. When the bacon is cool, use your fingers to tear it into small pieces. (Please, don’t ever use store bought bacon bits in this recipe.) Set your cooked, crumbled bacon aside.
 
Now, open your tomato cans and dump them into a large bowl. Throw in the chopped fresh basil and stir. You want to be able to see the basil, distributed evenly in the tomatoes, so if you have to add more, you can. Set this bowl aside and let the flavors mingle while you do the next step.

Dice your garlic, and chop your green onions. Pour your 1/2 cup of bacon grease back into the skillet and heat it to medium. Throw in and saute your garlic and onions. When they’re getting a nice tan from the color of the bacon grease, add your bacon. On low heat, saute the bacon together with the garlic and onions for around ten minutes. When you start getting high from the smell in your kitchen, pour in the bowl of tomatoes and basil. Stir together really well, bring to a boil and then cover and simmer 20 minutes, stirring occasionally. Taste and add salt if necessary.

Meanwhile, in a large pot, cook your pasta according the directions on the package. Drain noodles and set aside. Right before serving, in a very large bowl, add the bacon/tomato sauce to the noodles and mix well.

9/20/10

Murphy's Hot Hamburger

1 pound Ground Beef
1 Tablespoon Minced Garlic
1 Tablespoon Onion Powder
1 teaspoon Seasoned Salt
5 Tablespoons Flour
2 cans (14 Oz. Can) Beef Broth OR 4 Cups Water With Beef Bouillon
5 whole Large Potatoes
1 Tablespoon Oil, Or As Needed
Salt And Pepper, to taste
 
Preheat oven to 425 degrees.
Slice potatoes into fries. Place on a large baking sheet. Pour about 1 tablespoon of oil over the fries and toss with fingers to coat evenly. Sprinkle fries with seasoning of choice. I use seasoned salt. Place in the oven. Bake for approximately 45 minutes or until golden and crispy.

In a mixing bowl, mix hamburger, garlic, seasoned salt, onion powder and salt and pepper. Mix well with hands. Form 4 large patties. I like to make really rustic, greasy diner-style patties with no uniform shape. Place in a large preheated skillet over medium heat, preferably one with deep sides. Brown burgers on each side until done.

Remove burgers from the skillet and place on a plate covered in paper towels. Do not drain the grease. Add the flour a tablespoon at a time, stirring with a whisk. You have enough when the grease is all absorbed and the flour mixture gets thick and bubbly. Slowly add the broth a little at a time, whisking constantly. Bring to a simmer and allow to thicken.

To serve, place an ample amount of fries on the plate. Place a hamburger on top of the fries and cover it all amply in gravy. Enjoy!

Sage & Pecan Pork Tenderloin Cutlets

1 C red wind vinegar
5 Tbs seedless blackberry preserves
1/4 tsp salt
1 lb port tenderloin
3/4 C fine, dry breadcrumbs
1/2 C finely chopped pecans
2 tsp rubbed sage
2 large eggs, beaten
4 tsp olive oil

Bring vinegar to a boil in a small saucepan over medium-high heat.
Reduce heat to medium, and cook 6 minutes or until reduced my half.
Stir in blackberry preserves, and cook 5 minutes.
Stir in salt.

Remove silver layer skin from tenderloin, leaving a think layer of fat.
Cut port into 8 slices.
Place each pork slice between 2 sheets of plastic wrap, and flatten to a 1/4 inch thickness.

Stir together breadcrumbs, pecans, and sage in a shallow bowl.

Dredge pork in breadcrumb mixture, dip in eggs, and dredge again in breadcrumb mixture.

Cook 4 port slices in 2 tsp hot oil in a large nonstick skillet over med heat 8 min or until done.
Turn every 2 minutes.
Repeat procedure with remaining pork and oil.
Drizzle with vinegar mixture.

9/18/10

Hot Chocolate Chip Cookies

2 sticks Salted Butter- at Room Temperature
1 cup White Granulated Sugar
⅔ cups Packed Light Brown Sugar
2 whole Large Eggs
1 teaspoon Pure Vanilla
3-¼ cups All-purpose Flour
4 packages (1 Oz. Packets, NOT Sugar-free) Hot Chocolate Mix
1 teaspoon Salt
1-¼ teaspoon Baking Soda
1 cup Each White, Milk, And Semi-sweet Chocolate Chips

Heat oven to 350 degrees F. Cream butter and sugars until smooth. Beat in eggs and vanilla until combined. In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients in 3 to 4 parts, making sure all is incorporated. Fold in chips. Chill the dough for an hour or so. Scoop dough onto baking sheets lined with parchment paper. Bake for 9-11 minutes or until edges are golden brown. Let cool for 5 minutes before removing from pan.

Texas Brisket

**This recipe takes 3 days**2 days to marinade the meat and 1 day to cook**
Marinade


1 C Worcestershire
1 C red wine
1 C beef broth
juice from 1 lime
4 Tbs brown sugar
3 crushed garlic cloves

Seal and refrigerate for 1 to 2 days.

Remove meat from marinade and season with salt and pepper.
Discard marinade.
Preheat oven to 450.
Place in hot oven and reduce heat to 250.
Cook for 10 hours.

4/20/10

Chicken and Avocado Soup

2 tsp olive oil

1 ½ C scallions, chopped fine
2 cloves garlic, minced
1 tomato, diced
5 C chicken broth
Pinch cumin
Pinch chili powder (optional)
Salt to taste
Pepper to taste
2 C shredded chicken breast
2 ripe Hass avocados, diced
½ C cilantro, chopped fine
4 lime wedges

In a large pot, heat oil over medium heat. Add 1 C of scallions and garlic. Sauté about 2 minutes then add tomatoes and sauté another minute, until soft. Add chicken broth, cumin chili powder, salt, and pepper. Bring to a boil. Simmer, covered on low for about 15 minutes.

In four bowls, fill each with ½ c chicken, ½ avocado, remainder of scallions, and cilantro. Ladle 1 C chicken broth over the chicken and serve with a lime wedge

2/11/10

Baked Sweet Potato and Chili Fries

3 ½ lbs sweet potatoes (5-6 sweet potatoes)

2 Tbs olive oil
1 tsp sea salt or ¾ tsp salt
¼ tsp pepper
½ C orange juice
3 ½ tsp chili powder
1 Tbs honey
1 8 oz carton sour cream
1/3 C snipped fresh cilantro


Pre heat oven to 450. Cut each unpeeled sweet potato into 1 in thick slices. In a large ziploc bag toss with oil, salt, and pepper. Arrange in 2 9X13 pans. In small bowl combine OJ, 3 tsp chili powder, honey. Set aside. Bake potatoes uncovered 25-30 min or until tender. Brushing 3 times with OJ mix and shaking pan occasionally. In another small bowl mix sour cream, cilantro, and remaining chili powder for dip.

*note*  I like to add more than the reccomended amout of chili to give my fries a little more kick.  Three tsp of chili powder give it a very subtle flavor.

12/14/09

Patti's Salsa

1 16 oz. can tomatoes
1/4 c. jalapenos
2 t. garlic salt
2 t. cumin
1 1/2 t. salt

*you can use garlic powder instead of garlic salt just add the salt
*you may not want to add the salt unless you use garlic powder
*use salt according to taste
*no jalapenos! just double the recipe and use 1 can ro-tel and 1 can of diced tomatoes

***I mix salsa and sour cream together -- yummy

Too Much Choc. Cake

1 (18.25 oz) pk. devil's food cake mix
1 (5.9 oz) pk. instant choc. pudding mix
1 c. sour cream
1 c. veg. oil
4 eggs, beaten
1/2 c. warm water
2 c. semisweet choc. chips

Mix together 1st six ingredients add choc. chips. Pour batter into a well greased 12 c. bunt pan. Bake for 50-55 mins.
Cook cake in the pan for at least 1 1/2 hrs. invert and remove from pan. Dust w/ powdered sugar. Makes 12 servings

I serve this with fresh whipped cream and a berry sauce.

Berry Sauce
1 pkg. of frozen mixed berries (or raspberry, whatever you want)
2 T. water
Cook on the stove until warm all the way through then mix it in the blender. Add it back to the stove and finish cooking with a little sugar added.

Pecan Pie

3 eggs
1/2 c. sugar
1 c. white corn syrup
1/4 lb. (1 stick) melted butter
1 t. vanilla
1 c. chopped pecans
1 uncooked pie crust

Beat eggs well. Add the rest of the ingredients in order. Pour into uncooked pie crust. Cook in preheated oven at 350 degrees for 30-45 mins.

11/13/09

Tea Syrup

3 qts. boiling water
4 oz. tea bags
1/2 t. baking soda
5 lbs. sugar

In large sauce pan bring water to full rolling boil. Add tea bags and soda. Let it steep 5 mins. covered. Remove the tea bags and add sugar stirring until well dissolved. This makes one gallon of tea syrup. To serve use one measure of syrup to 4 measures of water or 3 cups syrup per gallon. When serving a large crowd allow 5-7 gallons of deluded tea per 100 people. Keeps well in refrigerator for several weeks.

11/12/09

Sweet Potato Casserole

3 C. mashed sweet potato (2 cans)
1 1/2 C. sugar
2 eggs
1t. vanilla
Combine all ingredients and pour into dish (8x8) and sprinkle with topping.

Topping:
1/3 c. butter, room temp.
1/3 c. flour
2/3 c. sugar
1 c. chopped pecans
cut butter into flour and sugar and add pecans

Bake at 350 degrees for 30-35 mins.

11/3/09

Chicken Divine

3-4 chicken breast (cooked)
1 16 oz. french style green beans (drained)
1 can cream of chicken soup
1/4 c. mayo.
1 lb. cheddar cheese, grated
1 c. durkee onion

Rice for 4-6 people

In an 8 by 8 pan put the green beans at the bottom -top with the shredded chicken -add the mayo/soup mix on top of the chicken -then add the cheese and top with the onions --cook at 350 degrees for 30-45 mins. Serve on top of the rice

8/26/09

Onion-Garlic mixture for enchiladas

Prep: 5 min., Cook: 10 min. This recipe has lots of uses. It's great as a base for French onion soup, spread on toast topped with your favorite cheese, stirred into mashed potatoes or hash browns, or mixed into hamburger patties.
This recipe goes with Chicken-and-Green Chile Enchiladas
Yield
Makes about 1 1/3 cups
Ingredients
2 cups chopped onion (1 large onion)
1 tablespoon vegetable oil
3 garlic cloves, chopped
Preparation
1. Sauté onion in hot oil in a 3 1/2-qt. saucepan over medium heat 8 minutes or until tender; add garlic, and sauté 2 minutes. Store in an airtight container in refrigerator up to 5 days.

Chicken Chili enchiladas

Prep: 20 min., Bake: 30 min. Substitute leftover roast beef or your favorite shredded barbecued pork as a tasty alternative to chicken.
Yield
Makes 4 to 6 servings
Ingredients
3 1/2 cups chopped cooked chicken
2/3 cup Onion-and-Garlic Mixture
2 (4-oz.) cans chopped green chiles
1 tablespoon chopped fresh cilantro
3 (10-oz.) cans enchilada sauce, divided
2 cups (8 oz.) shredded Mexican four-cheese blend, divided
8 (9-inch) burrito-size flour tortillas
Preparation
1. Preheat oven to 425º. Stir together first 4 ingredients, 1 1/2 cups enchilada sauce, and 1 cup cheese.
2. Spoon about 1/2 cup chicken mixture down center of each tortilla; roll tortillas up, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle with remaining 1 cup cheese.
3. Bake, covered, at 425° for 20 minutes; uncover and bake 10 minutes or until cheese is melted and golden brown.

7/4/09

Shauna's Potato Salad

2 pounds small Yukon gold potatoes
2 large eggs
Kosher salt
2 cups mayonnaise
¼ cup Dijon mustard
¼ cup finely chopped dill pickles with ¼ cup juice, about 2 pickles
¼ small onion, finely chopped
½ lemon, juiced
⅛ C sugar
freshly ground black pepper

Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer. After 12 minutes remove the eggs with a slotted spoon and let cool. Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer. Drain the potatoes in a colander and let them cool.

Stir together the mayonnaise, mustard, pickles and their juice, onion, lemon juice, and sugar in a bowl large enough to hold the potatoes. Peel the cool eggs and grate them into the bowl. Stick a fork into the potatoes and lift them 1 at a time out of the colander. Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing. Season, to taste, with salt and pepper.

5/20/09

Roasted Broccoli

1 head broccoli, cut into spears
2 garlic cloves, chopped
1 tablespoon olive oil
salt and pepper to taste

Preheat oven to 450 degrees
Toss broccoli with garlic, oil, salt and pepper, then spread in one layer on a baking sheet. Roast for 15 minutes.

Chicken Meatloaf

2 lbs. ground lean chicken
1/4 cup tomato paste
1 tablespoon chopped parsley
1 tablespoon chopped garlic
2 tablespoon chopped onion
2 tablespoon Worcestershire sauce
2 eggs, beaten
1/2 teaspoon salt
1 teaspoon pepper
2 tablespoon ketchup
salt and pepper

Preheat oven to 425 degrees
Combine chicken, tomato paste, parsley, garlic, onion, Worcestershire sauce and eggs in a bowl. Place mixture in a nonstick loaf pan; spread ketchup on top.
Bake uncovered for about an hour or until meatloaf is firm to the touch in the center. Let meatloaf settle 10 minutes before serving. Serves 6

5/8/09

Sloppy Joes

1 1/4 pounds ground beef
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted, and lightly buttered

Brown beef.
Drain grease.
Add onion and red peppers to the skillet.
Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes.
Combine brown sugar and steak seasoning.
Add sugar and spice mixture to the skillet and combine.
Add tomato sauce and paste to pan.
Stir to combine.
Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer.
Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops.

5/6/09

Fabulous Flourless Chocolate Cake

14 squares (14 oz) semisweet chocolate, chopped
2 squares (2 oz) unsweetened chocolate, chopped
1 cup butter (2 sticks; do not use margarine)
9 large eggs, separated
12 cup granulated sugar
1/4 tsp. cream of tarter
confectioners' sugar

Preheat oven to 300 degrees. Remove bottom of 9 by 3 spring form pan; cover with foil, wrapping foil around back. Replace pan bottom. Grease and flour foil bottom and side of pan.
In heavy 2-quart saucepan, melt semisweet and unsweetened chocolates and butter over low heat, stirring frequently, until smooth. Pour chocolate mixture into large bowl.
In small bowl, with mixer at high speed, beat egg yolks and granulated sugar until very thick and lemon-colored, about 10 minutes. With rubber spatula, stir egg-yolk mixture into chocolate mixture until blended. Wash and dry beaters.
In separate large bowl, with clean beaters and with mixer at high speed, beat egg whites and cream of tarter until soft peaks form when beaters are lifted. With rubber spatula, gently fold beaten egg whites, one-third at a time, into chocolate mixture just until blended.
Scrape batter into prepared pan; spread evenly. Bake 35 minutes (Do not over bake; cake will firm upon standing and chilling.) Cool completely in pan on wire rack; refrigerate overnight in pan.
Run thin knife, rinsed under very hot water and dried, around cake to loosen from side of pan; remove side of pan. Invert onto cake plate; unwrap foil from pan bottom and lift off pan. Carefully peel foil away from cake.
To serve, let cake stand at room temperature 1 hour. Dust with confectioners' sugar. Or dust heavily with confectioners' sugar over paper doily or stencil.

4/9/09

Cajun Meatloaf

2 lbs lean ground beef
1 lb ground pork
3 bell peppers
2 med onions
1 bunch celery (5-6 ribs)
3 eggs
6 Tbs butter
1-2 C breadcrumbs
1 tsp ground nutmeg
1 tsp black pepper
1 tsp cayenne pepper
1 Tbs Worcestershire
1/2 C milk
2 C ketchup
2 Tbs honey
optional: few shakes of hot sauce

Preheat your oven to 400.

Chop all of the fresh vegetables (peppers, onions, celery) into a small dice and mince the garlic. Over medium heat melt 6 Tbs butter. Once butter begins to start brown, add the diced vegetables and garlic. Add about 1 Tbs salt. After these have cooked for a few minutes add Worcestershire sauce, black pepper, nutmeg, and Cayenne pepper. Add hot sauce if you want. Next add 1/2 of ketchup. Continue cooking and stirring for a few more minutes. Remove from heat.

After allowing the mixture to cool for a few minutes add milk. Stir until combined. Next add at least 1 C of bread crumbs. Continue adding bread crumbs and stirring until mixture is a nice, thick paste. In a large mixing bowl place the ground beef and pork. Wisk 3 eggs and add to the meat. After allowing the pasty vegetable mixture to cool down a bit, begin incorporating it into the meat. Keep working all of the Cajun-Veg mix into the meat until all is blended well.

Spray a sheet pan with some non-stick cooking spray. Next, using your hands, form your meat mixture into a loaf on the pan. Make the loaf about 6-8 inches wide and about 1 1/2 inches thick. In a small bowl or measuring up mix together 3/4 C of ketchup with about 2 Tbs of honey. Slather this sauce over top of the whole meatloaf.

Place in a 400 over for about 40 minutes.

3/20/09

Honey Pecan Mix

6 C Kelloggs Crispix cereal
1 C mini pretzel
1 C pecan halves
1/3 margarine
3/4 C firmly packed brown sugar
1/4 C honey (NO EXTRA)
1 tsp vanilla

In a 9X13X2 baking pan, coated with cooking spray, combine cereal, pretzels, and pecans. Set aside. In large sauce pan over medium heat combine margarine, sugar, and honey. Bring mixture to a boil while stirring. QUIT STIRRING and continue to boil for 5 minutes. Remove from heat, stir in vanilla. Pour syrup over cereal mixture, stirring until well coated.

Bake at 250 for 1 hour, stirring every 15 minutes. Let cool on cookie sheet. Store in airtight container.

Note: You can double this recipe, but triple the sauce.

2/10/09

Sopapilla Cheesecake

2 cans crescent rolls
2 8oz cream cheese
1 C sugar
1 tsp vanilla

Beat sugar, cream cheese and vanilla together. Spray a 9x13 pan w/ Pam.
Roll out 1 can of crescent rolls in pan. Press edges together.
Spread cream cheese mixture on crescent rolls. Top w/ other can of crescent rolls.
I found it easier to work w/ the 2nd roll of crescents when you left it in the
frig...that way they don't get soft while you’re making the filling

Topping
1 stick of margarine-melted
1/2-3/4 c sugar
1-2 tsp cinnamon
Mix sugar and cinnamon together.
Pour melted margarine over rolls.
Sprinkle sugar mixture on top.
Bake 25-35 mins.

2/9/09

Potato Cheese Bake

2 lbs frozen hash brown potatoes
1/2 C melted oleo
2 cartons sour cream
1 tsp salt
1 tsp pepper
2 Tbs dried minced onion
1 can Cream of Chicken soup
2 C grated cheese
2 C cornflakes or onion strings

Mix 1/4 C melted oleo, sour cream, spices, soup and cheese together. Pour mixture into hash browns in large bowl. Pour into 9 X 13 baking dish. Mix together rest of melted oleo and cornflakes or onion strings. Pour on top of potato mixture and bake at 350 for 45 minutes.

Southwest Sausage Bake

6 flour tortillas, cut into 1/2 inch strips
3 cans (4 oz each) chopped green chilies, drained
1 lb bulk sausage, cooked and drained
2 cups shredded MOnterey Jack cheese
10 eggs 1/2 up milk
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic salt
1/2 tsp onion salt
1/2 tsp ground cumin
1 can (10 oz) diced tomatoes and green chilis (Ro-tel)
sour cream and salsa

In a greased 9X13 baking dish, layer half of the tortilla strips, chilies, sausage and cheese. Repeat layers. Ina a bowl, beat the eggs, milk, and seasonings; pour over cheese. Pour diced tomatoes and greeen chilis on top. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Bake, uncovered at 350 for 60 minutes or longer or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve with sour cream and salsa.

Yield: 12 servings

1/19/09

Pimento Cheese

1 3 oz. pkg. cream cheese, softened
1 cup grated sharp Cheddar cheese
1 cup grated Monetary Jack cheese
1/2 cup mayonnaise
1/2 teaspoon seasoning (recipe below)
2 Tablespoons mashed pimentos

Seasoning
I keep a shaker filled with 1 cup salt, 1/4 cup black pepper, and 1/4 cup garlic powder

Mix all ingredients and refrigerate.



Note: I will not touch bought Pimento Cheese, however, this is the best you will ever put in your mouth. Absolutely scrumptious.

1/17/09

Meatballs

3 lbs ground beef
1 can Rotel, drained
1 C grated cheddar cheese
2 eggs
1 can Italian bread crumbs
garlic powder to taste
dash basil
dash cumin
dash oregeno
dash hot sauce

Mix all ingredients in large bowl. Shape mixture into balls. Place meatballs on cooling rack over a jellyroll pan so the grease can cook out of the meat and drain away. Cook on 375F for 40 minutes.

After they're cooked I like to place mine in a crock pot and pour spaghetti sauce over them and serve over noodles.

1/2/09

Black Eyed Pea Salsa

Dressing:
1/2 cup olive oil
1/3 cup white wine (or regular) vinegar
2 to 3 tablespoons sugar
1 teaspoon celery seed
1/2 teaspoon dry mustard
1/2 teaspoon salt
Freshly ground pepper
Veggies:
3 stalks celery,
finely chopped 3 green onions,
sliced1 red bell pepper,
chopped1 cucumber,
peeled, seeded, and chopped1 jalapeno (optional),
seeded and chopped1 cup (more if desired) chopped cilantro
2 cans black eyed peas, drained.
Mix together dressing ingredients. Set aside.Combine all vegetables (except cilantro) with black eyed peas. Pour dressing over the top and gently stir together. Add cilantro and stir gently.Cover and refrigerate for at least an hour.

12/8/08

Baked Potato Soup

4 large baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups (6 ounces) shredded Cheddar cheese, divided
12 slices bacon, cooked, crumbled, and divided
4 green onions, chopped and divided
1 (8-ounce) carton sour cream

Wash potatoes; prick several times with a fork. Bake at 400 degrees for 1 hour or until done; cool. Cut potatoes in half lengthwise; scoop out pulp, and reserve. Discard shells.
Melt butter in a Dutch oven over low heat; add flour, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in potato, salt, pepper, 1 cup cheese, 1/2 cup bacon, and 2 tablespoon green onions; cook until heated (do not boil). Stir in sour cream; cook just until heated (do not boil). Sprinkle servings with remaining cheese, bacon, and green onions. Yield: 10 cups

Southwestern Chicken-and-Rice Soup with Tortilla Strips

1 medium onion, chopped
1 Large carrot, peeled and chopped
1/2 medium-size red bell pepper, chopped
1 Tbsp. vegetable oil
2 garlic cloves, minced
2 cups shredded cooked chicken
3/4 cup uncooked white rice
2 medium plum tomatoes, chopped
1 to 2 Tbsp. chopped pickled jalapeno slices
1 tsp. ground cumin
1/4 tsp. black pepper
8 cups chicken broth
1/4 cup loosely packed cilantro leaves, chopped
juice of 1 lime (about 2 Tbsp)
1 ripe avocado, chopped
Tortilla Strips

Saute first 3 ingredients in hot oil in a large Dutch oven over medium heat 7 minutes or until vegetables are tender. Add garlic; saute 1 minute.
Stir in chicken and next 5 ingredients. Stir in chicken broth. Bring to a boil, reduce heat, and simmer 20 minutes or until rice is tender. Stir in cilantro and lime juice. Serve with chopped avocado and Tortilla Strips.
Makes about 6 servings.

I use olive oil instead of vegetable oil.
I do not cook the jalapeno in the soup i let people add it if they want to.

12/6/08

Coconut Chess Pie

1 stick butter
1 1/2 c. sugar
3 eggs
1 c. coconut
2 tsp. vinegar
1 1/2 tsp. vanilla
pie crust

In a saucepan heat butter and sugar until melted. Combine rest of ingredients. Pour into unbaked pie crust. Bake at 350 degrees for 45 min. Cool and Refrigerate until serve.

11/13/08

Rich and Creamy Tomato Basil Soup

Andrea made this for me and it was sooooo good that I am posting it here so that I don't forget it. Enjoy!!!

4 tomatoes - peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste

Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

"The secret to the richness of this soup is to use real butter, fresh basil leaves, and heavy cream. Please do not substitute, or you will not have the same high quality end result."

PREP TIME: 10 Min
COOK TIME: 35 Min

11/8/08

Pumpkin Crisp

1 box moist yellow cake mix
1 can pumpkin
1 12 oz. can evaporated milk
3 eggs
1 1/2 cup sugar
4 tsp. pumpkin pie spice
1/2 tsp. salt
1 c chopped pecans
1 c. melted butter

Combine pumpkin, evaporated milk, eggs, sugar, pumpkin spice, and salt. Pour into greased 9x13 pan. Top with cake mix, sprinkle pecans over cake mix and pour melted butter on top. Bake at 350 degrees for 50-55 min. (I like to serve it warm with vanilla ice cream) Thanks to Lauren for the recipe.

10/30/08

Beef Ravioli in Basil Cream Sauce

1 (24 oz) pkg. frozen beef ravioli
2 T. butter
1 (8oz) pkg fresh mushrooms
3 green onions, chopped
2 garlic cloves, minced
1 t. dried Italian seasoning
1 (10oz) can diced mild tomatoes and green chilies, drained
2 T. chopped fresh basil
1c. whipping cream
1/2 c. grated Parmesan cheese

Prepare ravioli in a large Dutch oven according to pkg. directions; drain and keep warmMelt 2 T. butter in Dutch oven over med.-high heat. Add mushrooms and next 3 ingredients; saute over me-high heat. Heat 6 mins. or until mushrooms are tender. Stir in dice tomatoes, green onions, basil and cream; bring to a boil. Reduce heat, and simmer. Stirring occasionally, 5 mins. Stir in Parm. cheese; add salt. Stir in ravioli, tossing to coat.

10/22/08

Red Cabbage with Apple

3 bacon strips, diced
1 med. onion, chopped
1 med. apple, peeled and chopped
1 small head red cabbage, chopped
1 c. water
1/4 c. white wine vinegar
1 T. sugar
1 t. salt

In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.

In the drippings, saute onion and apple until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 mins. or until tender. Stir in reserved bacon.

10/21/08

Harvest Pumpkin Soup

Serves 6 to 8
1 small sugar pumpkin, halved, seeds and stringy fibers removed and reserved
6 tablespoons unsalted butter
3 cups homemade or low-sodium store-bought chicken stock
3 cups water
1 sprig fresh thyme
1 small parsnip (about 4 ounces), peeled and coarsely chopped
1 small Yukon gold potato (about 6 ounces), peeled and coarsely chopped
1 small turnip (about 4 ounces), peeled and coarsely chopped
2 small shallots, minced (about 1/4 cup)
1/2 cup dry white wine
3 tablespoons heavy cream
1 teaspoon packed light-brown sugar
2 teaspoons coarse salt
Freshly ground pepper, to taste
Directions
Preheat oven to 400 degrees. Place pumpkin halves, cut sides down, on a rimmed baking sheet. Bake until soft, about 50 minutes. Scoop out flesh, and puree in a food processor (you should have 2 cups).
Melt 1 tablespoon butter in a small saucepan over medium-high heat. Add reserved seeds and fibers from pumpkin, and cook for 4 minutes. Add stock, water, and thyme, and bring to a gentle simmer. Cook for 9 to 10 minutes.
Meanwhile, melt remaining 5 tablespoons butter in a large saucepan over medium-high heat. Add pumpkin puree, parsnip, potato, and turnip, and cook for 5 minutes. Add shallots, and cook until soft, about 4 minutes. Add wine, and cook until liquid has reduced by half.
Strain pumpkin-seed mixture, reserving broth and discarding solids. Add broth to pumpkin-wine mixture. Bring to a simmer; cook 20 minutes. Let cool.
Pass soup through a food mill into a clean saucepan, or puree in a food processor in small batches until smooth. (If soup does not reach desired consistency using a food processor, press it through a fine sieve to remove any remaining lumps.) Heat soup in a saucepan over medium-high heat. Stir in cream, sugar, salt, and pepper, and serve.

I got the recipe from Andrea and it is so good that I don't want to forget about it so I am posting it here....Thanks Andrea for the recipe

Crab Soup

1/2 c. flour
1 T. butter
on med. heat brown the flour and set aside, then: the following is all added together gradually

Saute:
2 c. carrots, chopped
1 c. chopped celery
1 c. chopped onion
1/4 c. chopped red bell pepper
1/4 c. green bell pepper
1 garlic clove, minced

Add: cook 1 min.
1 T. bay seasoning
1/4 t salt
1/4 t. pepper
1/4 t. thyme

then add:
1 bay leaf
4 c. clam juice
1 1/2 c. whole milk

then add:
flour to the pot and bring to a boil, reduce heat and simmer 10 mins. and add 1/2 c. half and half--cook 4 mins

then add:
1 lb. crab meat
1/3 c dry sherry
cook for 5 mins.

This soup is worth all the work!!! Thanks to Teresa for this recipe!

Spicy Vegetable Soup

1 lb. ground beef
1 c. chopped onion
2 garlic cloves
cook the above and drain, then add the following:

1 30 oz. chuncky spag. sauce
10 1/2 oz. beef broth
2 c water
2 c. celery
1 t. sugar
1 t. salt
1/2 t. pepper
1 10 oz. ro-tel
1 16 oz frozen mixed veg.

10/20/08

Portabella Mushroom Gravy

2 Portabella Mushrooms , chopped
2 T. butter

saute mushrooms with butter and then add:

3/4 c whipping cream
7 T. Vermouth Wine
2 pkg. peppercorn gravy mix
2 c. chicken broth

Bring to a soft boil

Serve with Meat!!! Thanks to Teresa for this recipe!

Bran Muffin Mix

Bran Muffin Mix
2 c. Grape Nuts cereal
2 c. boiling water
2 1/2 c. sugar
1 c. oil
4 eggs
5 c. flour
1/2 tsp. salt
5 tsp. soda
4 c. All Bran cereal
1 quart buttermilk
1 pound raisins (optional)
Combine boiling water with Grape Nuts - set aside. Cream sugar, oil and eggs (1 @a time). Combine dry ingredients (except All Bran) and add alternately with buttermilk to creamed mixture. Add All Bran and cooled Grape Nuts. Add raisins and whatever else you want. Mix thoroughly and store in a tight large container covered in the refrigerator for up to 8 weeks. When ready to use, DO NOT STIR - Scoop mix from the bottom (incase raisins have settled) into greased muffin tin or muffin cups. Bake at 400 for 20 minutes. YUM!

Thanks Karen for this recipe. I am posting it here so that we can get to the recipe easier.

10/3/08

Chili Corn Bread Salad

Chili Corn Bread Salad
Taste of Home
SERVINGS: 12
CATEGORY: Salads
METHOD: Baked
TIME: Prep: 20 min. + chilling Bake: 20 min. + cooling
Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix
1 can (4 ounces) chopped green chilies, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
Pinch rubbed sage
1 cup mayonnaise
1 cup (8 ounces) sour cream
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups (8 ounces) shredded cheddar cheese
Directions: Prepare corn bread batter according to package directions. Stir in chilies, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the corn bread into a 13-in. x 9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours. Yield: 12 servings.

8/21/08

Chicken Spaghetti

2 C cooked chicken
2 cans Cream of Mushroom soup
2 C grated sharp cheddar cheese
1/4 C finely diced green pepper
1/2 cup finely diced onion

1 4oz jar diced pimentos, drained
3 C dry spaghetti, broken into 2" pieces
2 C reserved chicken broth from pot
1 tsp cayenne pepper
salt & pepper to taste
1 additional C grated sharp cheddar cheese

Cook 1 cup up fryer and pick out the meat to make 2 cups. Cook spaghetti in same chicken broth until al dente. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup cheddar cheese.

Place mixture in casserole pan and top with remaining sharp cheddar. Bake at 350 for 45 minutes until bubbly.

Will freeze up to six months or will refrigerate up to two days.

Meat Balls

3 lbs Hamburger meat
1 can evaporated milk
1 c oatmeal
1 c cracker crumbs
1/2 c onion
2 minced garlic cloves
2 tsp. salt
1/2 tsp. pepper
2 tsp. chili powder
2 eggs

Mix together and form into balls. Put on a cookie sheet and either freeze them or bake them. If you freeze them, put them in a freezer bag or container once they are frozen.

Sauce for meatballs:
2 c ketchup
1 c brown sugar
1/2 tsp garlic powder
1/4 onion

Bake at 350 for 45 minutes then pour sauce over and bake 15 more minutes.

On the meatballs I do 1 lb of hambuger meat and 2 lb of ground turkey meat.

8/20/08

Asian Noodle Salad

Salad Ingredients
1 packages linguine noodles, cooked, rinsed, and cooled
1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions
3 peeled, sliced cucumbers
chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet

Dressing
Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
chopped cilantro—LOTS

Mix together salad ingredients.
Whisk together dressing ingredients and pour over salad.
Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.

Chocolate Chip Cookie Pie

1 unbaked 9-inch (4-cup volume) deep-dish pie shell
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels
1 cup chopped pecans
Serve with ice cream (optional)

Preheat oven 325 degrees F.
Beat eggs in large mixer bowl on high until foamy.
Beat in flour, granulated sugar and brown sugar. Beat in butter.
Stir in morsels and nuts and spoon into pie shell.
Bake for 55-60 minutes. Cool on wire rack. Serve warm.

Tomato Basil Soup

8 to 10 tomatoes, peeled, cored, and chopped, or 4 cups canned whole tomatoes, crushed
4 cups tomato juice or part tomato juice and part vegetable or chicken stock
12 to 14 fresh basil leaves, plus more for garnish
1 cup heavy cream
1 stick butter, softened
salt to taste
black pepper to taste
garlic to taste
handful of parmesan cheese

Combine tomatoes and juice in a large saucepan over medium heat. Simmer 30 minutes. In a blender combine tomato mixture and basil leaves. Blend until smooth.

Return blended mixture to saucepan and place over low heat. Stir in cream and butter, then season with salt, pepper, and garlic. Continue stirring over low heat until heated through. Add a handful of grated parmesan cheese.

6/9/08

Pepper Jelly

1 1/2 c. red wine vinegar
6 c. sugar
1/2 c. bell pepper (ground)
1/2 c. hot pepper (ground)
1 c. white raisins
1 box sure gel

Grind the peppers and raisins in a blender before cooking the pepper jelly--you need 1/2 c. of each kind of pepper once they are ground

In a sauce pan mix vinegar and sugar. Cook until sugar dissolves, then add the peppers, and raisins and bring it to a boil--then add the sure gel and cook for 3 mins.

approx. 7-8 small jars (decorative) per batch

You can use any peppers you want depending on how hot you want the pepper jelly. I use some sweet peppers and some hot peppers. (bell peppers, green or red, for the sweet and any pepper that is hot for your hot peppers)

What we eat our pepper jelly with:
***beans
***meat
***pour a jar over a block of cream cheese and serve it with crackers (a great appetizer)

6/3/08

Macaroni & Cheese

8 oz small elbow macaroni
2 C lg curd cottage cheese
1 C sour cream
1 egg lightly beaten
3/4 tsp black pepper
2 tsp Dijon mustard
2 1/2 C sharp cheddar cheese

Cook macaroni according to package instructions.
Meanwhile, in large bowl combine remaining ingredients except 1/2 C of cheese.
Drain macaroni thoroughly and toss with cheese mixture in bowl.
Turn evenly into buttered 8X8X2 baking dish.
Top with remaining cheese and bake uncovered at 400 for 30-35 minutes.

Chicken Curry

3 1/2 lbs chicken (boiled)
3/4 C butter
2 lg chopped onion
1 1/2 tsp cinnamon
1 Tbs ginger
2 Tbs cumin
1 tsp tumeric
1/4 tsp red pepper
1/4 tsp coriander
1 Tbs curry
2 chopped tomatoes
3-4 chopped carrots
2 chopped green peppers
1 C water (more if required)

Melt butter in large skillet; add onions and cinnamon.
Cooke rover med. heat until onions are brown; add remaining spices, tomatoes, carrots, and green peppers.
Stir constantly until vegetables are cooked.
Add chicken (boiled) and water.
Mix well to evenly disperse spices.
Simmer at least an hour.
Keep covered.
Serve over rice.

Condiments: peanuts, coconut, cashews, bell pepper

Chicken and Pineapple Rice

4 chicken breast halves cut in 1/2 " strips
16 oz pineapple tidbits
3/4 C uncooked rice
1/2 tsp. salt
1/2 C chopped green pepper
1 C finely chopped gingersnaps (20 cookies)
1/4 tsp salt
1 egg
1 Tbs water

Drain pineapple, reserving juice. Set pineapple aside.
Add enough water to pineapple juice to make 1 3/4 C.
Stir together juice mixture, rice, 1/2 tsp salt.
Bring to a boil; reduce heat; simmer covered for 18 minutes.
Remove from heat; stir in pineapple & green pepper.
Let stand, covered for 5 minutes.

Meanwhile, lightly coat a 15X10X1" baking pan with nonstick cooking spray.
In a shallow dish combine gingersnaps and 1/4 tsp salt
In another bowl, use a fork to combine egg & 1 Tbs water.
Dip chicken pieces into egg mixture then into gingersnap mixture to coat.
Arrange chicken in a single layer in prepared baking pan.
Lightly coat chicken with nonstick cooking spray. Bake, uncovered, 18 minutes at 400.
Serve chicken strips with rice.

Cheesy Chicken Roll-Ups

8 large chicken breast halves
6 oz cheddar cheese
1 C crushed cheddar cheese crackers
4 1/2 tsp taco seasoning
1/4 C butter, melted

Pound chicken in to 1/4" thickness. Place cheese on each chicken breast half. Fold long sides of chicken over cheese. Combine crackers and taco seasoning. Dip chicken in melted butter then roll in cracker mixture. Place in greased 9X13 dish. Cover and bake at 400 for 40-45 min.

Chicken au Champagne

4 chicken breast halves
1/4 C flour/chopped pecan mixture
1 tsp salt
1/2 tsp pepper
1/2 C butter
1/2 lb sliced mushrooms
1 C light cream
1/2 C champagne

Flatten chicken breasts.
Mix flour, pecans, salt, and pepper; roll breasts in mixture.
Brown chicken in butter over medium heat.
Add mushrooms, cover, and cook on low heat for 10 minutes.
Drain off butter, add cream, and simmer for another 10 minutes.
Transfer chicken to serving platter.
Add champagne to liquid in skillet.
Bring to a rapid boil and stir until creamy. If sauce becomes too thick add a little milk.
Pour champagne liquid over chicken and serve.

5/5/08

Pineapple Bake

1 cup butter
1 3/4 cup of sugar
3 eggs
1/2 cup milk
1 lb. 4oz can of pineapple tidbits or crushed-drain most liquid off
4 1/2 to 5 1/2 cup torn bread

Cream butter and sugar well. Beat eggs and milk together then mix all ingredients. Put in a 9x9 pan. Cook at 350 for 1 hour. (If double put in a 9x13 pan)

5/1/08

Pulled Pork BBQ

PORK
4 lbs boneless pork loin roast
1 can (14.5 oz) beef broth
1/3 cup Worcestershire sauce
1/3 cup Frank's Redhot sauce

Place roast in slow cooker. Combine broth, Worcestershire and Redhot sauce. Pour over roast. Cover and cook on high-heat setting 5 hrs or until roast is tender. (or 10 hrs on low-heat setting)

SAUCE
1 cup ketchup
1 cup molasses
1/2 cup mustard
1/2 cup Worcestershire sauce
4 TBS Franks Redhot sauce

Combine all ingredients in large bowl; set aside.

Transfer roast to large cutting board. Discard liquid. Coarsely chop roast. Stir into reserved sauce. Spoon pork mixture on large rolls.

4/11/08

Banana Cookies

1 1/2 c. shortening
1 1/2 c. brown sugar
2 eggs
4 ripe bananas
1/2 t. salt
2 t. baking soda
31/2 cups flour

Cream shortening, sugar, eggs, and bananas. Add the dry ingredients. Spoon onto greased cookie sheet and cook at 375 for 10 mins.

Frosting
6 T. brown sugar
4 T. butter (room temp.)
4 T. milk

Enough powdered sugar to make the right consistency. Spread on the cookies.

Keep the cookies refrigerated.

4/9/08

Marinated Baked Chicken

2 c. sour cream
1/4 c. lemon juice
4 t. Worcestershire
2t. celery salt
2 t. paprika
1 clove garlic mashed
1T. salt
1 t. pepper
12 chicken breast
1 1/2 cups ritz cracker crumbs
1 1/2 cups soda cracker crumbs
1 c. margarine

Combine first eight ingredients. Add the chicken, coating well. Let it stand in the refrigerator overnight. Remove the chicken from the sauce. Roll in the crumbs and arrange in a shallow pan. Melt the margarine. Spoon half of it over the chicken. Bake at 300 degrees for one hour. Spoon the rest of the margarine over the chicken and bake 45 mins. more. Serves 12

Crispy Chicken and Rice Casserole

1c. uncooked long grain rice
2c. chopped cooked chicken
1 (101/2 oz.) cream of mushroom soup
1 (8oz.)sliced water chestnuts, drained
1 (3 oz) sliced mushrooms, drained
chopped celery
3/4 c. mayo.
1 small onion, chopped
1/2 c. sliced almonds
1 T. lemon juice
1 t. salt
1c. crushed frosted flakes

Cook rice according to pkg. stir together the rice and next 19 ingredients in a bowl. Spoon into lightly greased 13x9 pan. Sprinkle with cereal. Bake 350 for 30 mins. or until warm all the way through.

Fruit Cocktail Cake

1 1/2 cup sugar
1/4 tsp. salt
2 c. flour
2t. baking soda
2 eggs
1 can fruit cocktail and juice (14-16 oz.)
1 tsp. vanilla

Topping:
On the stove bring to a boil. Then add the vanilla--pour onto the cake
1 stick butter
1 c. white sugar
3/4 c. can milk
1t. vanilla

Mix dry ingredients together. Add the rest of the ingredients and stir. Put into greased pan and top with little less than 1/2 cup of brown sugar and 1/2 cup pecans. Cook at 350 for 20-30 mins. or until done. Pour topping over the cake as soon as it comes out of the oven. The cake can be served warm or cold.

3/28/08

Apple Dumplings

Apple Dumplings
2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla,cinnamon
1 small can Mountain Dew
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

3/19/08

Grilled Ginger Chicken

Marinate chicken (breast 6 or tenderloins) in the following for 4 to 6hrs. (or overnight)

1/3 c soy sauce
1 c. water
1 clove garlic, minced
1 T. sugar
2 T. dry sherry or lemon juice
3 T. grated ginger


grill the chicken basting it with 1/3 c reserved marinade

2/17/08

Romaine Salad

8 cups Roman lettuce

Preheat oven to 350 degrees- Bake 6 TBS Olive Oil and 10 Gloves of Garlic for 30 minutes.
Food Process- 2 TBS Honey, 2 TBS Apple Cider Vinegar, 1 TBS Dijon Mustard, 2 TBS Apple Cider, Add Minced Garlic and Oil, Fresh Ground Pepper.

Toss Salad with blue cheese or Gonzales cheese and Salad Dressing. Top with Sweet-and-Spicy Texas pecans.

Sweet-and-Spicy Texas Pecans
1/2 pound pecan halves
2 tablespoons butter
2 tablespoons sugar
1/4 teaspoon ground red pepper

Cook on stove top and let cool on wax paper.

Chicken Rice Broccoli Casserole

1/4 Onion
1/2 stick butter
1 pkg (16 oz.) frozen broccoli
1/2 cup cheese whiz
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup water
1/2 cup milk
2 cup rice
2 large boiled chicken breast

Saute onions in butter. Mix the cream of chicken/ mushroom soups, cheese whiz, water, milk, rice, broccoli and chicken all together. Pour into a casserole dish.
Bake at 350 for 45 to 6o minutes. This can be frozen. Make sure to thaw before you bake.

Chicken Tetrazzini

6 large chicken breast
2 medium-sized onions
8 oz. spaghetti
1/2 lb. butter
1 scant cup flour
1 qt. part of broth and milk
1 can cream of mushroom soup
1/2 lb. American cheese
1/2 lb. old english cheese
cracker crumbs

Boil chicken and cut up into small pieces. Saute onions in butter.
Make cheese sauce of 1/2 lb. butter, one scant cup flour, and one quart part of broth and milk. Grate 1/2 lb. american and 1/2 lb. old english cheese. Make sauce in large pan. Add grated cheese and let blend. Add one can mushroom soup. Fold in chicken and spaghetti. Have bottom of two large square or oblong casseroles covered with crushed and buttered cracker crumbs. (I put only on top) Pour in chicken mixture. Cover top with buttered crumbs.
Bake 30 to 40 minutes until brown. Don't cook or brown until time to serve, as it needs to be served hot. If this is frozen, be sure to take out and thaw before time to cook and serve.

2/8/08

Pumpkin Bars

INGREDIENTS
4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt

1 (3 ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

Banana Bread--Very Moist

INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas



DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

1/7/08

Cranberry Salsa

1 pkg cranberries
2 lg ribs celery
1 sweet (vidalia) onion
1 jalapeno ( opt)
1/4 - 1/2 C cilantro
1/2 tsp salt
3/4 C sugar
1 tbs lime juice

Chop all very fine. Make a day ahead. Serve with scoop chips.

1/2/08

Cinnamon Cream Syrup

1 cup sugar
1/2 cup light corn syrup (Karo)
1/4 cup water
1/2 to 3/4 tsp. cinnamon (or more if desired)
1/2 cup evaporated milk

In a small saucepan, combine sugar, corn syrup, water, and cinnamon.
Bring to boil over medium heat, stirring constantly.
Cook and stir 2 minutes more.
Remove from heat and cool 5 minutes, stir in evaporated milk.
Serve warm.
Refrigerate leftovers.

(thank-you Karen S. for this recipe)

Breakfast Burritoes

Make Ahead Breakfast Burritos

1 lb lean sausage meat
6-8 eggs, depending on size eggs
1 tablespoon minced onions (optional)
1/4 cup picante sauce
1/4 lb monterey jack cheese, shredded
12 flour tortillas
1 pinch salt and pepper, to taste

Spray a non-stick skillet with vegetable oil. Crumble sausage and
brown slowly. Drain in white paper towels. Wipe grease from skillet
with paper towels, leaving a thin layer of oil.
Beat eggs with minced onion and picante sauce.Scramble eggs in skillet until done.
Toss sausage, eggs and cheese together. Spoon into tortillas and wrap, folding sides to middle and then rolling to make burrito. Can be frozen.*
Freeze ahead directions:.
Place on parchment/wax paper-lined cookie sheets; freeze until solid.
Then wrap individually in paper towels, and package in zipper-lock freezer bags.
When ready to use remove burrito from Ziploc and microwave burrito in paper towel 2-3 minutes or until hot.

Note: may use bacon in place of sausage

1/1/08

Coconut Cranberry Chews

These wonderful cookies won 1st place in a cookie contest. The orange rind is the ingredient that gives them the special touch, I think

1 1/2 cups butter
2 cups sugar
1 egg
1 tablespoon freshly grated orange rind
2 teaspoons vanilla
3 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups dried cranberries
1 1/2 cups sweetened dried coconut


With a mixer on medium speed, beat butter, sugar, egg, orange rind and vanilla until smooth.
In another bowl mix flour, baking powder and salt.
Add butter mixture and beat on low speed for about 5 minutes.
Stir in cranberries and coconut.
Shape dough into 1-inch balls and place 2 inches apart on buttered baking sheets.
Bake in a 350° oven for 8-11 minutes, depending on your oven. I needed 11.
Remove from oven and let cookies cool on sheets for 5 minutes, then cool on rack.

Cracker Barrel Hashbrown Recipe

32 ounces shredded hash browns, thawed
2 cups shredded sharp cheddar cheese
1 pint sour cream
1 (10 ounce) can cream of mushroom soup
1 cup finely chopped onions
1/4 cup butter, melted
1/4-1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups crushed corn flakes
1 1/2 teaspoons butter, melted


In a large bowl mix grated cheese, soup, sour cream, onion, 1/4 cup butter and salt and pepper. Mix well. Fold in hash potatoes.
Turn mixture into a greased 9 x 13 dish.
Melt 1 1/2 teaspoons butter in small frying pan. Add 1 1/2 cups of crushed cornflakes and saute for 5 minutes.
Sprinkle over top of casserole.
Bake at 350 degrees for 40 to 60 minutes or until golden brown.

Greek Salad

I don't have measurements but I love to make this salad with my Italian dishes...

*Roman Lettuce
*Sliced black olives
*Cucumber
*Red bell pepper
*Feta cheese
*Ken's Greek dressing

12/28/07

Million Dollar Salad

1 head iceberg lettuce
1 pint strawberries (quartered)
1 sweet onion (small) - rings
10-12 fresh mushrooms - sliced
1 avocado
candied almonds- slivered ( small pkg)

Candy almonds in skillet by adding 3-5 tbsp sugar and almonds in skillet constantly stirring till golden. Set aside on wax paper.

Dressing:
3/4 c. mayonnaise
1/2 c. sugar ( I use a little less )
2 TBSP. red wine vinegar
2 TBSP poppy seed

Note : 2nd best salad- Very well liked, you'll never bring any home from a potluck.

Festive Tossed Salad

12c. mixed salad greens ( Spring Mix)
3/4 c. dried cranberries
4 oz feta cheese
Candied Walnuts
dressing ( I use a little less dressing than it makes up or add more greens)

Toss together and Serve.

Candied Walnuts:
1 c. chopped Walnuts
1/2 c. or less sugar

Put walnuts and sugar in skillet. At Med. heat and constantly stirring to candy walnuts. Set aside on wax paper to cool.

Mix dressing together:
1/4 c. red wine vinegar
1/2 c. veg. oil
1/2 c. Fresh parsley sprigs
1/2 c. chopped red onion
2 garlic cloves
1 TBSP. sugar
1/2 tsp. oregano
1/8 tsp. salt
1/8 tsp. black pepper

note: I have not found another salad that can beat this recipe.

12/25/07

Accordian Potatoes

8 lg red potatoes
2 Tbs. extra virgin olive oil
salt & pepper
1 Tbs chopped fresh parsley leaves
1 tsp chopped fresh thyme leaves

Carefully slice each potato thinly without cutting all the way through.
Place potatoes on microwave-safe dish and cover with waxed paper.
Cook in microwave on high 12 to 15 minutes or until easily pierced with tip of knife.
Transfer potatoes to metal baking pan.
Carefully drizzle oil between slices.
Sprinkle with 1/2 tsp. salt and 1/4 tsp. coarsely ground black pepper.
Roast in oven 25 min. or until lightly browned.
Transfer potatoes to platter.
Sprinkle with herbs.

Tip: An easy trick to ensure that potatoes are sliced as far down as possible without cutting through to the other side is to rest potatoes, one at a time, in the bowl of a wooden spoon and slice down until the knife can't go any farther.