Ward Recipes

eFoods Global

2011-05-30T11:56:00.001-07:00

eFoods Global is a premier food reserves company in Sandy, Utah. Our primary objective of "serve, save, share" is simple. SERVE eFoods' great products to friends and family, SAVE for the future and times of necessity, and SHARE with others through and Act of Kindness (AoK) to help them prepare.
Unlike other companies offering food storage that you put away for decades and never use, eFoods Global offers delicious food packaged in ways that is as practical to serve tonight as it is to save for years. This food is AWESOME! The texture is amazing and the flavor is out of this world! This is serious gourmet food, only for long term and short term reserves.
The objective of this campaign is to get people to take the "FOOD FREEDOM TOUR" by going to http://prepareandprosper.myefoodsglobal.com/. We want new prospects to try our food for FREE after watching a few short videos on why we should ALL be prepared with food storage for our families.

I wish I could be better with Food Storage! I'm going on the tour now! Sounds like it's really simple to prepare too. To me some food storage sounds too difficult which makes me nervous about being able to do it.

Wow this sounds awesome especially for Moms with New babies! It would be great for moms overall especially when you have sick kids. Hey both apply to me this past month! It would really be great to have these on hand also to help friends or family who are sick and have new babies. Sometimes you need something in a pinch to bring over to someone.

Read more about them over here at Once Upon a Penguin, Avery Good Life, The Post-It Place, and Momma D Jane

Baked Potato Soup

2010-11-23T19:27:00.001-07:00

Baked Potato Soup from All Recipes

Ingredients (I doubled my recipe to save/freeze later)

3 bacon strips, diced (I used Oscar Mayer Turkey Bacon - trying to avoid nitrates when pregnant)
1 small onion, chopped (ran out of onion, so lots of onion powder)
1 clove garlic, minced
3 tablespoons all-purpose flour (I did 4-5 TBSP per batch to make it thicker)
1 teaspoon salt
1 teaspoon dried basil (I didn't have)
1/2 teaspoon pepper
3 cups chicken broth (when I doubled the recipe, I only used 2 cans - 28 oz)
2 large baked potatoes, peeled and cubed (3-4 medium potatoes per batch)
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce (didn't have)
Shredded Cheddar cheese
Minced fresh parsley (didn't have)

Directions

In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside.
Saute onion and garlic in the drippings until tender.
Stir in flour, salt, basil and pepper; mix well.
Gradually add broth. Bring to boil; boil and stir for 2 minutes.
Add the potatoes, cream and hot pepper sauce; heat through but do not boil.
Garnish with bacon, cheese and parsley.

It was still delicious even though I was missing some ingredients!!! I'd defintiely make this again. Ate it with these Rolls.

Persimmon Salsa

2010-11-21T19:29:00.000-07:00

PERSIMMON SALSA taken from Basket 411 (perfect site for those who participate in Bountiful Baskets on the west coast)

8 tomatilloes (I used 1 Roma Tomato)
4-5 persimmon
1 onion (I used sweet onion)
garlic, fresh or garlic salt (or both!)
1/2 serrano pepper (these peppers are smaller than jalapenos but are much hotter. Add gradually. The 1/2 pepper was almost too much for my kiddos. But they still ate it!) (I didn't have - don't like spicy!)
juice of 2 limes
fresh cilantro

Chop and dice it all up (or be lazy like me and throw it in the food processor!)
Taste it and adjust any flavors spices as needed.

I just diced mine and also added one mango - mmm!

I really can't tell you though what persimmon (yuyu) tastes like on it's own. I wasn't brave enough. I had my toddler taste it; he kinda liked it (took a bite, spit it out, took another bite, etc.)

Brussel Sprouts with Apple and Bacon

2010-11-21T14:37:00.000-07:00

Brussel Sprouts with Apple and Bacon taken from Basket 411

12 oz. brussel sprouts, quartered
1 fuji or gala apple, cut in 1/2" dice (I used 2) (I used 3-4 because I was scared of tasting brussel sprouts, never tried them because my dad hated them as a kid)
1 red onion, cut in 1/2" dice (I used a sweet onion)
3 slices applewood smoked bacon or good quality bacon, cut in 1/4" strips (I used Oscar Mayer Turkey Bacon - trying to stay away from nitrates during my pregnancy)
1 Tbsp. canola oil
3/4 tsp. kosher Salt
2 Tbsp. fresh lemon juice

It was surprisingly good. Brussel sprouts just remind me of cabbage. They do tend to have an after taste if you eat just one by itself. It was better to have a piece of everything in each bite. I ate mine with some Chicken Rice Sides.Place the oil, bacon, and onions in a sautee pan on medium heat. Stir constantly and cook 4-5 minutes to caramelize. The onions should be golden brown and fairly crispy.

Add the apples, brussel sprouts and salt and continue cooking for another 5-8 minutes. Stir occasionally, but you want to let sit in the pan long enough to sear and color.

When all are nice and seared golden brown, but brussel sprouts are still partially crisp, turn off the heat and add lemon juice. Stir and remove from pan to stop the cooking process. Serve warm.

Storing Produce Tips

2010-08-01T10:07:00.000-07:00

Found this article here on Mint Life: http://www.mint.com/blog/saving/storing-produce-07072010/

Pantry, Counter, Fridge? Where To Store Produce For Maximum Shelf Life
No matter how good a deal you got on those in-season blueberries, tomatoes or basil, it’s money wasted if some of that produce goes bad before it makes it to the table.
It’s an all too common budget dent. Americans throw out roughly 14% of what they buy, according to the U.S. Department of Agriculture. Worse, that figure is before factoring in the leftover food you scrape from your plate.
Knowing how long fresh fruits and vegetables last and where to store them for maximum shelf life leads to better deals. You can make smarter decisions about how much to buy of a particular food, and use more (if not all) of it before it goes bad. (That’s not to say you can’t keep peppers on the counter or oranges in the fridge, of course – just that if you opt to keep something in less than ideal storage conditions, you might need to eat it a few days sooner.)
The solution: Our handy storage guide below, compiled from chefs’ experience, as well as research by the Massachusetts Department of Agricultural Resources, MealsMatter.org, Self magazine and the Food Marketing Institute. (Got your own tips to extend the shelf life of fruits and veggies? Post them in the comments.)
Apples
Store on the counter. Move any uneaten apples to the refrigerator after seven days. In the fridge or out, don’t store near most other uncovered fruits or vegetables — the ethylene gases produced by apples can ruin them (making carrots bitter, for example). The exception: if you want to ripen plums, pears and other fruits quickly, put an apple nearby for a day or so.
Artichoke
Refrigerate whole for up to two weeks.
Asparagus
Store upright in the refrigerator in a plastic bag with either an inch of water or with a damp towel wrapped around the base, just like you would have flowers in a vase. They’ll last three to four days that way.
Avocados
Ripen on the counter. Can be stored in the refrigerator for three to four days once ripe.
Bananas
Store on the counter. Refrigerate only when ripe — they’ll last for another two days or so.
Beets
Remove green tops an inch or two above the crown. Refrigerate beets in a plastic bag to prevent moisture loss, which leads to wilting. (They’ll last seven to 10 days.) Refrigerate greens separately, also in a plastic bag.
Berries
Grower Driscoll’s recommends refrigerating berries, unwashed and in their original container. Blueberries and strawberries should keep for five to seven days; more fragile raspberries and blackberries up to two days.
Broccoli
Refrigerate in a sealed plastic bag. It’ll keep for three to five days.
Carrots
Refrigerate in a sealed plastic bag for up to three weeks.
Cauliflower
Refrigerate, stem side down, in a sealed plastic bag. It’ll last three to five days.
Celery
Refrigerate one to two weeks in a sealed bag. Keep in the front of the refrigerator, where it’s less apt to freeze.
Citrus fruits
Store oranges, lemons, limes, and grapefruit on the counter. They can last up to two weeks.
Corn
Refrigerate ears still in the husk. They’ll last up to two days.
Cucumbers
Refrigerate, either in the crisper or in a plastic bag elsewhere in the fridge. They’ll last four to five days.
Garlic
Store in the pantry, or any similar location away from heat and light. It’ll last up to four months.
Green beans
Refrigerate in a plastic bag for three to four days.
Green onions
Refrigerate for up to two weeks.
Herbs
Fresh herbs can last seven to 10 days in the refrigerator. “When I use fresh herbs and store them in my refrigerator at home, I keep them in air-tight containers with a damp paper towel on the top and bottom,” says Raymond Southern, the executive chef at The Back Bay Hotel in Boston. “This keeps them fresh.”
Leafy greens
Refrigerate unwashed. Full heads will last five to seven days that way, instead of three to four days for a thoroughly drained one. Avoid storing in the same drawer as apples, pears or bananas, which release ethylene gases that act as a natural ripening agent.
Mushrooms
Take out of the package and store in a paper bag in the refrigerator, or place on a tray and cover with a wet paper towel. They’ll last two to three days.
Onions
Stored in the pantry, away from light and heat, they’ll last three to four weeks.
Peaches
Ripen on the counter in a paper bag punched with holes, away from sunlight. Keep peaches (as well as plums and nectarines) on the counter until ripe, and then refrigerate. They’ll last another three to four days.
Pears
Store on the counter, ideally, in a bowl with bananas and apples, and then refrigerate after ripening. They’ll last another three to four days.
Peas
Refrigerated in a plastic bag perforated with holes, they’ll last three to five days.
Peppers
Refrigerated, they’ll last four to five days.
Potatoes
Store them in the pantry away from sunlight and heat, and they’ll last two to three months.
Radishes
Refrigerate. They’ll last 10 to 14 days.
Summer squash
Refrigerate in a perforated plastic bag. They’ll last four to five days.
Tomatoes
Spread them out on the counter out of direct sunlight for even ripening. After ripening, store stem side down in the refrigerator and they’ll last two to three days.
Tropical fruit
Mangoes, papayas, pineapples and kiwifruit should be ripened on the counter. Kat Bretcher of Cottonwood, Ariz., ripens mangos in a paper bag in a cool place, and then refrigerates them for another two to five days.
Watermelon
Kept at room temperature on the counter, it’ll last up to two weeks, Bretcher says.
Winter squashes
Store on the counter for up to two weeks.
Frugal Foodie is a journalist based in New York City who spends her days writing about personal finance and obsessing about what she’ll have for dinner. Chat with her on Twitter through @MintFoodie

Snickerdoodles 2

2010-06-22T00:11:00.000-07:00

Recipe from AllRecipes

2,522 reviews, 4 1/2 stars

Ingredients

1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt

2 tablespoons white sugar
2 teaspoons ground cinnamon

Directions

Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.

4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

This was my first time making snickerdoodles ever, and I was so surprised that they didn't turn out flat like the rest of my cookies and actually looked like from the store. Tasted just as good too!

Banana Cake

2010-06-12T19:13:00.002-07:00

Banana Cake from allrecipes.com, 611 reviews 4.5 stars

Ingredients

3/4 cup butter
2 1/8 cups white sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk
2 teaspoons lemon juice
1 1/2 cups mashed bananas (about 3 large bananas)

1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract

Directions

Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.
For the frosting: In a large bowl, cream 1/2 cup butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake.

Nutritional Information

Amount Per Serving Calories: 453 | Total Fat: 18.4g | Cholesterol: 84mg

My Notes
Instead of doing the cream cheese frosting, I used some Betty Crocker Lemon Frosting that I had on had that was going to expire in a couple weeks. Delicious!!!
I had a lot of bananas to use so I used extra bananas too - so a total of 2 cups. Worked just fine still.

Oh and I accidentally only did half the amount of butter that I was supposed to. It didn't taste as good, so I put holes in my cake and poured the other half of butter (melted) over it. Perfect!

Cheesy Chicken and Rice Casserole

2010-05-29T21:12:00.001-07:00

Recipe from Pocket Full of Posies: Perfect Pocket Meal Planning.

Ingredients

1 can cream of chicken soup
1 1/3 C. water
3/4 C. uncooked rice
1/2 tsp. onion powder
1/4 tsp. pepper
2 C frozen mixed veggies
4 chicken breasts
1/2 C shredded Cheddar cheese (I probably used Colby jack)

Directions:

Stir soup, water, rice, onion powder, pepper and veggies in a 2 quart baking dish (I used a 9x13 pan).
Top with chicken. Season the chicken as desired.
Cover and bake at 375 degrees for 50 minutes until chicken is cooked through and rice is tender.
Top with cheese.
Let casserole stand for 10 minutes. Stir before serving.

Variation: Cooke rice according to package directions. Cook chicken and cut or shred. Combine cooked rice, cooked chicken soup, water, onion powder, pepper, and veggies in a baking dish; top with cheese. Bake at 375 for 15-20 minutes until heated through.

I did the regular way because then technically I have to do less. =D. I'm lazy.

Chicken Salad

2010-05-29T21:02:00.001-07:00

Recipe from Pocket Full of Posies: Perfect Pocket Meal Planning.

Ingredients

1 can chicken
grapes, halved
1 can mandarin oranges
1/4 C. sliced almonds, toasted (I used mixed nuts because I thought I had almonds but didn't)
2-3 stalks celery
1/2 C. Miracle Whip
croissants, bread, crackers

Mix all ingredients. Serve on a croissant with lettuce.

I love them on those new Sandwich Thins bread! I ate like 4 in a day. =D

Forgot to take pictures of them on the bread, but here's it with crackers. So cute!

Creamy Crock Pot Chicken and Potatoes

2010-05-29T20:55:00.001-07:00

Recipe from Pocket Full of Posies: Perfect Pocket Meal Planning.

Ingredients

3 frozen chicken breasts
2 lbs. red potatoes, chopped (I used regular potatoes)
1/2 lb. small baby carrots (I just put in an amount that looked good)
1 large onion, cut into eighths (I use sweet onion)
2 C chicken broth
1 C sour cream
3 TBSP. flour
1-2 TBSP. Nature's Seasons seasoning. (I used m favorite Omaha Steaks seasoning)

Directions:

In crock pot stir together all ingredients EXCEPT sour cream and flour.
Cook on low 10-12 hours or high 4-6 hours until chicken is tender.
In small bowl stir together sour cream and flour.
Stir into chicken mixture.
Continue cooking, stir occassionally, until thickened 5-6 minutes.
Season with Nature's Seasons.

My husband really liked this one; he's a little bit of a picky eater so that's impressive then. For me it was a little bland so I just seasoned my own more.

Crock Pot Chicken

2010-05-29T20:48:00.001-07:00

Recipe from Pocket Full of Posies: Perfect Pocket Meal Planning.

Ingredients

1 lb. chicken breast
8 oz. cream cheese
3 TBSP. butter
4 TBSP. dry onion (I've used onion powder or those Lipton Onion soup packets)
1 can cream of chicken soup
1 pkg. dry Italian dressing mix (I've used Italian seasoning or my favorite Omaha Steaks seasoning)
1-2 C. milk
1 bag cooked egg noodles

Directions

Salt and Pepper chicken and place in crock pot.
Add remian ingredients except milk and noodles. Cook low for 5-6 hours.
Add milk with 30 minutes remaining.
Shred chicken and mix together.
Serve over noodles. (I used fettuccine noodles)

Pretty tasty, but boring in presentation - no color. Maybe serve with colorful mixed vegetables.

Homemade Pizza

2010-05-29T20:38:00.002-07:00

Recipe from Pocket Full of Posies: Perfect Pocket Meal Planning.

Ingredients

8 C. flour
3 C. water
2 TBSP yeast
1/2 C. sugar
1/2 C. olive oil
1 tsp. salt

Directions:

Preheat oven to 450 degrees F.
Mix all ingredients and kneed (I always mix yeast, then water and then sugar to make sure yeast is still good - turns kinda foamy. Then I add in the rest of the ingredients).
Roll out thin and place on well greased pizza pan. Fold up edges to make a crust.

Bake in oven until lightly brown about 10 minutes. (Do not skip! otherwise your crust will be doughy in the middle).

Then add desired toppings (I always just do 1/2 jar of Ragu veggie spaghetti sauce, 8 oz of shredded mozzarella cheese and pepperoni)

****Note - Doing it this way, the dough is very thick and hearty almost too much bread (see above pictures). I've halved the recipe or make 2 pizzas, and I like it a lot better - more normal amount of crust. But if you like a lot of bread, then try making 1 pizza out of the dough.
I'll post a picture of the pizza when I just use half the dough.

Easy Chicken Enchiladas

2010-05-10T21:56:00.000-07:00

So easy I have this recipe memorized just from making it tonight.

Ingredients

2 cooked chicken breasts, shredded
Half a pkg. of Taco Seasoning
1 C Sour Cream
About 2 C shredded cheese
4 tortillas
1 small can green enchilada sauce

Directions

Preheat oven 350 degrees F.
Mix chicken, taco seasoning and sour cream together.
Add half of the cheese to mixture.
Pour thin layer of enchilada sauce in bottom of 8x8 pan.
Spread into tortillas and fold up ends.
Place wrapped tortillas on top of enchilada sauce.
Top it off with remaining enchilada sauce and rest of cheese.
Bake at 350 for 30 minutes.

So delicious and super easy! I forgot to make some Spanish/Mexican rice (Rice Sides). It would have completed it nicely with some fresh pineapple too.

Overnight Oven-baked French Toast Recipe

2010-04-24T12:14:00.003-07:00

I decided to make this because we forgot to eat our French Bread right away and it became all hard. Well this recipe made it soft again. Yummy!

Took recipe from here and made changes of course (see my changes notes at the end.).

Ingredients

4 large eggs
1/2 tsp salt
1/4 c sugar
1 tsp vanilla extract
1/4 c butter, softened
1 (16-oz) French bread loaf
1 c milk

Directions

Step #1 Cut bread loaf into about 10 (3/4-inch-thick) slices.
Step #2 Spread butter evenly over one cut side of each bread slice.
Step #3 Arrange bread, butter side up, in an ungreased 13- x 9-inch baking dish.
Step #4 Whisk together eggs & next 5 ingredients; pour over bread, pressing slices down.
Step #5 Cover up & chill 8 hrs.
Step #6 Remove bread slices from baking dish, & place on two lightly greased baking sheets.
Step #7 Bake, uncovered, at 350° for 45 mins or until golden.
Enjoy the Overnight Oven-Baked French Toast recipe

*I added lots of cinnamon and slices of banana on top before putting it into the oven. I think it made it way more flavorful!
*I also added some extra milk over any spots that looked dry before putting it in the oven.
*I also kept mine in the baking dish instead of putting it onto a pan. I didn't want more dishes. I would just cook it a little bit longer to make sure the eggs are cooked through.

Tuna Patties

2010-04-13T13:08:00.000-07:00

perfect especially if you're on WIC-they give you so much tuna!

recipe from Perfect Pocket Meal Planning - Love their Meal Planning - so simple!

Patty Ingredients:
1 can tuna
1 egg
1/4-1/2 C bread crumbs
sourdough bread (any bread will do really)
tomatoes, sliced
salt & pepper

Cucumber Sauce Ingredients (probably enough for 2-3 sandwiches):
1 cucumber peeled and chopped
1/2 C Miracle whip

Directions:

Mix tuna, egg, and bread crumbs.
Form into patties.
Cook on griddle, both sides.
Serve open faced on toasted bread topped with tomato and cucumber sauce. (I forgot to put my tomato one because I was so excited to eat it =D )

Quite delicious!

Strawberry Jam

2010-04-13T12:58:00.000-07:00

1 recipe of Strawberry Jam Ingredients

2 lbs. strawberries
4 cups sugar
2 tbsp. lemon juice
1 pectin packet
6 jars

Cut tops of strawberries, cut in half and hull (I think that mean to get the center out =D-I didn't do it though).

I cut 12 lbs. of strawberries here. Separated them to nice eating ones and mushy ones for jam. My back was dying by the time I was done.

Mash about 2 lbs strawberries for 1 recipe. (I doubled my recipe since I had 2 pectin packets - I need to get more though!)
I put mine in a colander with a bowl underneath so I could see what chunks I had left. The recipe says to use a potato masher, but I didn't have one so I used my whisk. My son used his mini whisk and imitated my mashing; it was fun. (My friend took over mashing after this picture =D ) We debated about using a mixer, but since this was my first time making it and I followed the directions to mash it.

I followed the Pectin package (Ball Liquid brand) directions for no cook freezer jam - pretty easy.

After mashing strawberries (and getting rid of the chunks - thinking of using the chunks for ice cream), add 4 cups sugar for 1 recipe.
Mix well and let stand for 10 minutes.
While waiting, open Pectin packet and leave upright until 10 minutes are up. (not sure why you have to do this).
Add 2 TBSP lemon juice and pectin packet. Stir for 3 minutes.
Ladle freezer jam (we used a measuring cup) into clean freezer jars leaving 1/2 in. headspace. Apply caps and let jams stand in refrigerator until set, but no longer for 24 hours.Use and refrigerate for up to 3 weeks or freeze up to 1 year.
Makes about 6 jars.

Pretty yummy. Had mine with toast and butter.

Visiting Teaching Idea: Make a note says: "Call us if you're ever in a JAM!" Then leave your names and numbers. Attach to string/ribbon and tie around a jar of jam. =D

Green Beans with Bacon and Onions

2010-04-13T12:09:00.000-07:00

First a lesson on fresh green beans.
If your green beans are drying out, stick them in a pot of water for a day until you're ready to use them. Fresh green beans won't last more than a couple days.

Break off ends of green beans. Then break any so that they're the size of the green beans you find in a can.

Green Beans with Bacon and Onion (a southern recipe from my Grandma)
Cook Bacon (1 package) in large skillet. Take bacon pieces out and set aside, leaving grease in skillet. Saute onions (1 small) in bacon grease and add green beans. (You can add bacon pieces after green beans have cooked a little, but it's better to wait until the end so they don't turn too black like mine.)

Cook, stir mixture frequently for 20 minutes on medium. Green beans will turn a darker, greasier color when done.

***Notes - I didn't have any uncooked bacon, only microwaveable bacon so I didn't have enough bacon grease so I added about 1-2 TBSP butter to help it.

Reminded me of stir fry, so I served mine with rice.

Pretty good - my 16 mo. old had trouble eating the green beans this way because they were greasy and crispier than green beans from a can.

Turkey Pot Pie

2010-01-25T21:53:00.024-07:00

Traditional Turkey Pot Pie (scroll to the bottom to see my version =D )

from For the Mommas

I make my own pie crusts, but for the sake of this recipe, store bought is fine.

Ingredients

1/2 cup butter and 3 tablespoons butter
1/2 cup all purpose flour
1 teaspoon salt
black pepper to taste
2 tablespoons of chopped onion
1 cup frozen peas
3 cups chicken broth
2 cups of cooked turkey (depending on how much meat you prefer)
1 carrot finely chopped (you may add more if you love carrots!)
2 stalks of chopped celery
2 potatoes, peeled and cubed
1 clove of pressed garlic
1 package of premade pie shells (not shown)
1 tablespoon of parsley

Oven Preheated to 400 F.

1. In large sauce pan melt butter – add pressed garlic.

2. Gradually blend in flour and salt.

3. Add in pepper and onion. Mixture will thicken. Don’t worry if it become slightly clumpy, just make sure all the flour is mixed in from the bottom of the pan.

4. Slowly pour in chicken broth, mixing frequent. The mixture should become smooth and thick. You will want to stir constantly to avoid lumps.

5. In a separate pan, add carrots and celery with butter. Saute lightly. (you will notice my celery is frozen. I tend to buy my vegetables in bulk and dice and freeze. This saves me both time and money)

6. While your vegetables are sauting, add the turkey and parsley to the sauce. Stir over medium heat 3-4 minutes.

7. Add vegetables in saute pan to mixture. Also add potatoes. Cook over medium heat for 3-5 minutes.

8. Place pie shell in round pan. Pour mixture into bottom pie crust. Be sure to leave enough room to cover the top with another pie shell.

9. Cover with additional pie shell. Pinch edges together. Make several small slits to allow steam to get out. (this doesn’t need to be perfect. Mine never look like the ones in the magazines.

10. Cook on 400 degrees for 25 -3o until crust is golden brown.

MY VERSION, alterations

LEFT: I didn't have any pepper (I know who runs out of pepper) so I used my favorite Omaha Steaks steak seasoning.

RIGHT: I just did like 2 cups mixed frozen veggies sauteed in butter.

I didn't have any parsley, oops (see how prepared I was).

I didn't have any real potatoes either so I just did instant mashed potatoes. It thickened it up nicely.

I put everything into my Pampered Chef pie stone dish....fits nicely. I also tried this with my round cake pan - too small.

My pretty slices to let the air in....

Finished: pretty yummy, my 13 month old sure loved it. My husband and BIL not big fans. We ate ours with rice - nice hearty meal. Probably could use more spices if I hadn't forgotten or substituted stuff. =D

Oh and I had enough filling to make 2 pot pies! Maybe because of the mashed potatoes?

Chocolate Peanut Butter Covered Brownie Bites

2010-01-20T16:21:00.001-07:00

Chocolate Peanut Butter Covered Brownie Bites
from Picky Palate

1 brownie mix such as Pillsbury

2 Cups semi sweet chocolate chips
1/4 Cup peanut butter (I think next time I might put closer to 1/3 or 1/2 cup peanut butter)

1. Prepare brownie mix according to package directions. Bake until toothpick comes out nearly clean from center but still slightly undercooked. Remove from oven and let cool for 15 minutes. When you are able to touch brownies comfortably, scoop brownies with a medium cookie scoop, roll tightly into a ball and place onto a wax paper lined baking sheet. Continue rolling until brownies are gone. Freeze brownies until very firm, a couple hours or overnight. No worries if your brownie balls aren't perfect, once frozen reshape them. They are easier to handle when chilled.

2. Place chocolate chips over a double broiler (or heat in microwave until smooth) to melt, then stir in peanut butter until creamy smooth. Roll each frozen brownie ball into chocolate and place onto wax paper to dry. Enjoy room temperature or chilled.

I made these for everyone for play group - so addicting and everyone loved them. I made some just dipped in chocolate and then some dipped with the peanut butter and chocolate. I think I like the peanut butter and chocolate more. I was probably more in trouble for making these because everyone there is trying to work on getting rid of baby weight....sorry guys for the temptation! I'm just addicted to chocolate.

Corny Cookies

2009-11-16T17:30:00.001-07:00

Don't these look super fun!

These candy-topped treats are a blast for kids to help decorate for your feast -- or a Thanksgiving school party. You can use our sugar cookie recipe here or store-bought dough.

Ingredients

SUGAR COOKIES

1/2 cup butter
1 cup sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
2 cups flour

1/2 teaspoon baking powder
1/4 teaspoon salt
Vanilla frosting

Green fruit leather

M&M's or Reese's Pieces candies

Instructions

Using an electric beater, cream the butter and sugar in a large bowl. Add the egg and vanilla extract and mix well. In another bowl, combine the flour, baking powder, and salt. Mix in the flour a little at a time until the ingredients are well combined. Chill the dough for several hours or overnight.
Heat the oven to 350 degrees. Divide the dough into 3 parts. Working on a floured surface with one part at a time, roll out the dough to a 1/4-inch thickness. Using a knife, cut out corncob shapes about 4 inches long. Place the cookies on ungreased baking sheets and bake for 9 minutes or just until the edges brown. Let the cookies set on the sheets for about 2 minutes, then transfer them to a wire rack to cool completely.
Frost the cooled cookies. Next, use kitchen shears to cut husks from the fruit leather to fit the sides of each cookie. Press the husks in place atop the frosting, with the tips down a bit. Now fill in the middle with candy kernels gently pressed into place. Makes about 1 1/2 dozen cookies.

Menu Planning Made Easy!!!

2009-11-06T10:49:00.002-07:00

Pocket Full of Posies: Perfect Pocket Meal Planning....I'm in love! I hate trying to figure out what to make for dinner. Well they make it EASY! They provide you recipes as well as their pocket feature. See video here. They do 5 days of recipes each week; they leave 2 days for leftovers or going out...I figure on the extra days I can use my own recipes too.
Go to pricing to see their recipe/plan options. I think I'm going to buy their monthly plans.

Or try for their giveaway of one week pocket plan on I Love the Way She Blogs.

Turtle Cheesecake

2009-09-08T15:02:00.003-07:00

Ingredients

1 1/2 C finely crushed vanilla wafer cookies (about 40 cookies)
1/4 C Butter
2 packages (8 oz each) Cream cheese, softened
1/2 C Sugar
2 tsp Vanilla
2 eggs
1/4 C Hot fudge topping
1 C Caramel topping
1/2 C coarsely chopped Pecans

1. Heat oven to 350. Mix cookie crumbs and butter in medium bowl. Press firmly against bottom and side of pie plate, 9 x 1 1/4 in. ( I use a spring form pan).

2. Beat cream cheese, sugar, vanilla and eggs in large bowl with electric mixer on low speed until smooth. Pour half of the mixture into pie plate.

3. Add hot fudge topping to remaining cream cheese mixture in bowl; beat on low speed until smooth. (Or I poured hot fudge topping into pie plate and swirled in with a knife and then added rest of cream cheese mixture on top). Spoon over mixture in pie plate.

4. Bake 40-50 minutes or until center is SET (touch with your finger and it should give a little, but not sink in.) Cool at room temperature for 1 hour. Refrigerate for 2 hours at least...until chilled. Serve with caramel topping and pecans. Store covered in refrigerator.

*To cut cheesecake, dip knife into hot water and then cut slices, redipping knife into hot water every so often. This keeps the cheesecake slices together nicely.

Recipe from Betty Crocker Bridal Edition cookbook.

Man my pictures turned out so mouth-watering....now I want more cheesecake! =D
BTW a 2 year old helped me make this! Thanks Brynn!

Mexican Chicken "Lasagna" from Pampered Chef

2009-08-13T14:33:00.004-07:00

Ingredients

2 lbs. or 3 C diced or shredded cooked chicken (can substitute can chicken)
1/4 C lightly packed FRESH cilantro leaves
1 pkg. (8 oz) cream cheese
2 C (8 oz) Monterrey Jack cheese, divided (I used Colby and it was still great)
1 med. onion (about 2/3 C chopped)
1 can (28 oz) Enchilada Sauce
12 (6 in.) corn tortillas (I used tortilla chips)

1. Soften cream cheese ( I always leave mine out a couple hours before making) .Chop cilantro. Mix cilantro, cream cheese, and 1 1/2 C of cheese. Chop onion, set aside.

2. Spread 2/3 C of enchilada sauce over bottom of Deep Covered Baker (from Pampered Chef) (Using the deep covered baker, you can make this meal in the MICROWAVE! So sweet, doesn't heat up your house and tastes delicious). If you don't have one I'm sure you can cook this in the oven in a 9x13 pan.

3. To assemble "lasagna": Spread tortilla chips on top of enchilada sauce. Scoop half of the cheese - cilantro mixture over. Top with 1 C Chicken and 1/3 of the onion. Repeat layers one at a time.

4. MICROWAVE, covered on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes.

Really yummy! Another recipe I'll make often just like the Pampered Chef Taco Ring.

Fudgy Oatmeal Bars

2009-08-13T14:32:00.002-07:00

Ingredients

2 C packed Brown Sugar
1 C Softened Butter
2 eggs
1 tsp vanilla
2 1/2 C Flour
1 tsp Soda
1/2 tsp Salt
3 C Oatmeal

1 pkg Chocolate Chips
1 can Sweetened Condensed Milk
2 TBSP Butter
1 tsp vanilla
1/2 tsp Salt

Mix first section like cookies which means to me mix sugar and butter first and then add eggs. Then add everything else. Put 1/2 to 3/4 in bottom of 9x13 pan.

Melt together right column in a saucepan on low heat. Pour over unbaked crust. Sprinkle clumps of remaining crust on top.

Bake at 350 for 25- 30 minutes.

I love this recipe. I make it often! Thanks to my old roommate Kelly. I got the recipe from her.

* I usually use 3/4 of the cond. milk and 1/2 - 3/4 of the chocolate chips because it get super super gooey and rich....so it just depends on my mood.
In the picture above I actually substituted 1 snack size applesauce (4 oz) in for the 1/2 the butter. I've noticed if you add applesauce to recipes; it makes things fluffier. For example I like to add 1 snack size applesauce into my pancakes. I follow the Krusteaz recipe as is and then add the applesauce....really yummy!

Fruit-Filled Coffee Cake

2009-06-30T09:09:00.005-07:00

I took this recipe from this blog Delicious Dishes
I added about a 1/2 a tsp extra of cinnamon. I forgot that I didn't have powdered sugar so no frosting, but it still tasted great.

This recipe is another from the Kraft Food and Family Magazine. You can find it here. It was so simple and so tasty. Next time I’m going to try blueberry. Yum!

Fruit-Filled Coffee Cake

1 pkg. (2-layer size) white cake mix (I tried this again with lemon cake mix - and it was amazing!)
1 tsp. ground cinnamon
1 cup Breakstone’s or Knudsen Sour Cream
3 eggs
¼ cup water

1 can (21 oz) cherry pie filling

½ cup Planters Sliced Almonds, toasted*
1 cup powdered sugar
1 ½ T milk

Heat oven to 350 degrees. Beat first 5 ingredients with mixer until well blended. Pour into greased and floured 13x9 pan; top with spoonfuls of pie filling.

Bake 35 minutes or until toothpick inserted in center comes out clean; sprinkle with nuts. Cool 10 minutes.

Mix sugar and milk; drizzle over cake. Cool completely.

Note: If glaze is too thick, add milk by teaspoonfuls until thin enough to drizzle.

* We did not use the almonds because the cake was for a lot of people and not everyone likes them.

Cherry Chocolate Layered Brownie Cake

2009-06-24T21:36:00.004-07:00

I based my recipe of this one from Picky Palate.

Instead of using eggs and cooking the cream cheese part. I just did the cream cheese and sugar with a little bit of hot fudge swirled in. Then I decided to just add 1/3 of cherry pie filling in the middle....As you can see mine isn't as pretty.
Also I put the brownie on the bottom to make it more stable and just did one layer of cake and use the other cake for my husband since he just likes plain cake.
It's pretty sweet tasting and rich. Also I used a homemade vanilla frosting instead because that's a lot of chocolate. I wouldn't take this to a potluck where it would compete with other desserts because it's just too rich.

Double Chocolate Cheesecake Layered Cake

2 8 oz packages softened cream cheese
1/2 Cup sugar
2 eggs
1 brownie mix 9x13 inch size
1 chocolate cake mix
Favorite Chocolate Frosting Recipe, prepared (tripled)

1. Preheat oven to 350 degrees F. Place cream cheese and sugar into a stand or electric mixer bowl. Beat until softened. Beat in the eggs until smooth. Pour into a wax paper lined and greased 9 inch springformpan. Bake for 35-40 minutes or until middle is set and not jiggly. Remove and let cool completely. Refrigerate overnight or for 2-3 hours. Carefully remove sides and transfer to wax paper (I used a giant spatula to help, it's ok if it breaks a little, just piece it together and freeze cheesecake for 30 minutes to firm).

2. Prepare brownie mix according to package directions and divide evenly into a wax paper lined and greased 9 inch cake pan. Bake for 25 minutes or until toothpick comes out clean from center. Let cool completely then carefully turn over onto wax paper; set aside.

3. Prepare cake mix according to package directions and pour into 2 wax paper lined 9 inch cake pans. Bake for 25 minutes or until toothpick comes out clean from center. Let cool completely then carefully turn over onto wax paper; set aside.

4. Place one of the chocolate cake layers onto a cake stand. Spread with a thin layer of chocolate frosting then layer with the brownie. Spread brownie with a thin layer of frosting then top with cheesecake layer. Spread with a thin layer of frosting then layer with remaining chocolate cake layer. Spread entire cake with remaining chocolate frosting. Chill until ready to serve.

Cheese Cake

2009-05-25T09:56:00.005-07:00

CRUST
1 1/2 cups finely crushed graham crackers (1 pkg)
1 Tb sugar
1/2 c butter or marg.
press the crust into the bottom of your spring form pan and about 2 in up the side
Cook at

FILLING
3 8oz pkgs cream cheese
1 c sugar
2 Tb all purpose flour
1 tsp vanilla
1/4 c milk
3 eggs slightly beaten

in a large bowl, beat cream cheese, 1 c sugar, flour, and vanilla until combined
beat in milk until smooth
STIR by hand the eggs into the mix
pour the mixture into the spring form
bake at 375 for 40 to 45 min. or until 2 1/2 in area around outside edge appears set when gently shaken
Cool for 15 min
use sharp small knife to loosen crust from sides of pan / cool 30 min more
Remove sides of pan and cool completely on wire rack
Cover and chill at least 4 hours, but over night works best. Before you serve it remove it from the bottom part of the spring form. I do this with a thin but large metal spatula flipper thing.

Use mini cupcake holders for these....doing it this way is easier if you've never made cheese cake before!

CHOCOLATE VARIATION
save half of the mixture out and pour the other half into the pan
melt 4 oz semisweet chocolate (I use chocolate chips) then stir the melted chocolate into the remaining mixture
you then pour that filing over the top of the regular cheesecake mixture and swirl with a knife to marbleize it

Crusty French Bread

2009-05-19T16:15:00.004-07:00

This recipe produces two crusty and chewy loaves that are so good and much better than store bought.

2 cups warm water
1 tablespoon yeast
1 tablespoon vegetable oil
1 tablespoon sugar
2 teaspoons salt
5-5 1/2 cups bread flour

1. Dissolve yeast in warm water (110 degrees) and sugar in lare bowl; allow yeast to proof or foam (about 10 minutes).
2. Add salt, oil, and 3 cups flour; beat for 2 minutes.
3. Stir in 2 cups flour to make a stiff dough.
4. Knead until smooth and elastic, about 10 minutes.
5. Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.
6. Punch down and divide in half.
7. Shape dough into two long slender loaves.
8. Grease and sprinkle with cornmeal either a french bread pan or large cookie sheet.
9. Place loaves in pan and cit diagonal gashes on top of each loaf.
10. Cover and let rise until doubled.
11. Bake at 375 degrees for about 30 minutes
12. Note: You can sprinkle or spray water on loaves during baking if you want a really crunchy crust.

Chicken Rolls

2009-05-14T18:00:00.003-07:00

2 chicken breasts, cooked and shredded
1 (8 oz) package cream cheese, softened.
1/4 cube butter
1/2 medium size onion, chopped well
2-3 ribs celery, chopped well
2 (8 count) packages crescent refrigerator rolls

In small sauce pan, saute onion and celery in butter. In cowl, mix chicken, cream cheese onion and celery. Spread onto crescent rolls and roll them up. Cook according to package. This is really good with mashed potatoes and gravy!

Mom's Meatloaf

2009-05-14T17:57:00.003-07:00

2 lb hamburger
2 eggs
2 slices bread (torn apart)
2 tablespoons mustard
1/4 c. ketchup
1/4 c. salsa

Mix all the above ingredients together and put in bread loaf pan. Mix together sauce and pour on top. Bake at 350 degrees for 1 hour.
Sauce:
2 tablespoons white sugar or 1/2 cup brown sugar. Mix ketchup and sugar together and spread over meatloaf.

Cinnamon Oatmeal Pancake Mix

2009-04-28T16:16:00.004-07:00

Cinnamon Oatmeal Pancake Mix
from the Mr Breakfast.com Collection

Shonda's note: You can use quick or regular oats. I usually use all whole wheat flour instead of all-purpose flour.

4 cups quick cooking oats
2 cups all-purpose flour
2 cups whole wheat flour
1 cup non-fat dry milk
3 Tablespoons baking powder
2 Tablespoons cinnamon
1 and 1/4 Tablespoons salt
1/2 teaspoon cream of tarter

Makes about 8 cups of mix. Combine all ingredients. Seal tightly and store in a cool place.

To prepare pancakes:

2 eggs
1/3 cups vegetable oil
2 cups of mix above
1 cup water

In a large mixing bowl, beat the eggs. Beat in the vegetable oil. Next, mix in the mix alternately with the water. Scoop in heaping Tablespoon amounts per pancake onto a lightly greased skillet set at medium-high heat. Cook until the tops show broken bubbles (2 to 3 minutes). Turn and cook about 2 to 3 minutes more, until golden brown. Make 12 5-inch pancakes.

Dru's Famous Chocolate Chip Cookies

2009-04-28T12:36:00.003-07:00

2 c. sugar
1 tsp. salt
2 c brown sugar
2 tsp. baking soda
4 eggs
2 tsp vanilla
1 c. crisco
(*secret ingredient: 1 to 1 1/2 c. coconut)
1 stick butter
4-5 c. flour
3 c. choc. chips
(optional: 1 c. cocoa or chopped cashews)

Directions: Mix wet ingredients and dry ingredients separately then add dry ingredients slowly to wet mixture. Add chocolate chips last!

Bake at 375 degrees for 10 minutes
Enjoy!

Pot Roast Slow Cooker

2009-04-26T18:11:00.002-07:00

I took this recipe from some other site....I think Crockpot Dinners, but altered it....so here's what I did. I loved it and will definitely make again! First time I made one that turned out well!

Ingredients

1 large onion, diced
1-2 cup baby carrots
1 rib celery, sliced 1/4 inch thick
3-4 potatoes cut in chunks (I didn't peel mine because I was too lazy)
2 cloves garlic, chopped
1 boneless chuck roast (about 3 pounds) (at Broulims and Albertsons any of the meats that says Pot Roast on them work)
1 teaspoon olive oil plus 2 tablespoons
1 teaspoon salt
1/4 teaspoon black pepper
2 can beef broth (I only had one so I used a can of chicken broth as well)
1 can of water ( I used the beef broth can)

Directions

1. In 5- to 5 1/2-quart slow cooker, layer onion, carrots, potatoes, celery and garlic. Rub the roast all over with the 1 teaspoon olive oil; season the roast with the salt and pepper. Place the chuck roast on top.

2. Add in broth and water. (Again I added extra liquid because my slow cooker tends to get dry and crusty on the edges when there's not enough liquid. It turns into more of a soup than a stew though)

3. Cover slow cooker; cook on high heat for 6 hours.

"Hawaiian" Chicken Slow Cooker

2009-04-26T17:59:00.004-07:00

I kinda made this recipe up. It tasted pretty good, reminded me of Hawaiian Haystacks a little.

2 chicken breasts (whole)
10 oz orange marmalade jam (mango or apricot would work too)
1 sweet potato (round slices)
4 pieces of pineapple or 1 can pineapple (chunks)
1 small sweet onion
3 TBSP soy sauce
1/4 jar of sweet and sour
1-2 Cup water

Throw everything together in a slow cooker. I cooked on the 8 hour setting, but it was really done in 4 hours. I add water because in my slow cooker if there's not enough liquid, everything sticks and gets dry on the edges.

Tuna Dip

2009-04-26T17:54:00.003-07:00

Have lots of tuna especially from WIC? Here's an easy recipe besides having tuna fish sandwiches.

2 cans of tuna
8 oz cream cheese
4 TBSP salsa
3 dashes onion powder
1 TBSP lemon juice
salt and pepper to taste

Mix all together. Eat with crackers. Really like tuna, I would add another can of it then because this dip isn't very strong. I looked at some tuna dip recipes and kinda combined some. Plus I didn't really measure anything so you might want to add more salsa too.

Cool Food Tips

2009-04-21T11:56:00.002-07:00

Banana Knowledge
Peel a banana from the bottom and you won't have to pick the little 'stringy things' off of it. That's how the primates do it.
Take your bananas apart when you get home from the store.
If you leave them connected at the stem, they ripen faster.


Store Cheese
Store your opened chunks of cheese in aluminum foil.
It will stay fresh much longer and not mold! 


Selecting Peppers
Peppers with 3 bumps on the bottom are sweeter and better for eating.
Peppers with 4 bumps on the bottom are firmer and better for cooking.


Reduced Grease Ground Beef
Add a teaspoon of water when frying ground beef.
It will help pull the grease away from the meat while cooking.


Enriched Scrambled Eggs
To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat
them up.


Cool Brownies
For a cool brownie treat, make brownies as directed. Melt Andes mints in
double broiler and pour over warm brownies. Let set for a wonderful
minty frosting.


Taste of Garlic
Add garlic immediately to a recipe if you want a light taste
Of garlic and at the end of the recipe if your want a stronger taste of
garlic.


Leftover Snickers
Leftover snickers bars from Halloween make a delicious dessert. Simply
chop them up with the food chopper. Peel, core and slice a few apples.
Place them in a baking dish and sprinkle the chopped candy bars over the
apples. Bake at 350 for 15 minutes!!!  Serve alone or with vanilla ice
cream. Yummm!
I also make snickers salad where you chop up the apple cover in lemon
juice, chop up snickers and mix together with some cool whip! There is
no better fruit salad in the world! Thanks Betty!


Reheat Pizza
Heat up leftover pizza in a nonstick skillet on top of the stove & put a
lid on it, set heat to med-low and heat till warm. This keeps the crust
crispy. No soggy micro pizza. I saw this on the cooking channel and it
really works.


Easy Deviled Eggs
Put cooked egg yolks in a zip lock bag. Seal, mash till they are all
broken up. Add remainder of ingredients, reseal, keep mashing it up
mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg.
Just throw bag a way when done easy clean up.


Expanding Frosting
When you buy a container of cake frosting from the store, whip it with
your mixer for a few minutes. You can double it in size. You get to
frost more cake/cupcakes with the same amount. You also eat less sugar
and calories per serving.


Reheating refrigerated bread
To warm biscuits, pancakes, or muffins that were refrigerated, place
them in a microwave with a cup of water. The increased moisture will keep the
food moist and help it reheat faster.

Food Storage Made Easy Binders

2009-04-08T14:12:00.001-07:00

Giveaway!
http://foodstoragemadeeasy.net/
They are giving a way a binder to several winners that will help you with food storage and make it easier! See how you can win or buy one later. It includes great recipes using food storage!

Chocolate Mousse

2009-03-16T21:27:00.000-07:00

Makes 6-8 Servings

1 pkg Large instant chocolate pudding (5.9 oz)
1 ½ cup Milk
6 oz Chocolate chips, melted
12 oz Cool Whip
2 cup Whipping cream, whipped

Mix chocolate pudding with half the milk required by box directions. Add melted chocolate chips and mix well. Stir in Cool Whip and whipped cream; chill.

Chocolate Cookies

2009-03-16T21:22:00.001-07:00

Makes 2 dozen cookies

1 box Duncan Hines Devil’s Food cake mix
1/3 cup Vegetable Oil
2 Eggs

Combine ingredients to form a very thick dough. Use a cookie scoop to form balls of dough. Roll balls in granulated sugar. Cover cookie sheet with parchment paper or aluminum foil. Place cookie balls 2 inches apart, 12 cookies per sheet. Flatten each cookie to ½ inch in height, with a glass dibbed in sugar to prevent sticking. Bake at 375 degrees for 9-11 minutes, until cracks appear on top of cookies. Cool on cookie sheet. Cookies also freeze well!

German Pancakes

2009-03-16T21:17:00.000-07:00

Makes a 9x13 pan

½ cup Butter
6 Eggs
1 tsp Salt
1 cup Flour
1 cup Milk

Preheat oven to 400 degrees. Melt butter and then pour into a 9x13 pan. Place pan in the refrigerator until the butter hardens. In a bowl, mix the rest of the ingredients. Then pour on top of butter. Bake for 10-15 minutes. Note: Do not place on top rack because it will bubble and foam more than a few inches.

Bread/Rolls

2009-03-16T21:12:00.002-07:00

2 ½ cup Warm water
2 TBS Sugar
2 TBS Yeast
2 TBS Oil
1 TBS Salt
6-8 cup Flour

Mix together all ingredients. Add the flour until the dough is not very sticky. Let rise in bowl for 5 minutes. Then form into loaves, rolls, or place bread pans. Let rise until rolls/loaf doubles in size. Then bake at 400 degrees for 15 minutes.

Optional: While cooling, you can paint on top a beaten egg or rub butter on rolls.

Chicken Salad (w/ Fruit)

2009-03-10T09:14:00.001-07:00

Makes about 6 servings

2 lbs Raw chicken breast
2 cups Chopped celery
3 Bread and Butter pickles, (abt 24 slices), diced
3 Green onions, chopped
15 oz Pineapple tidbits, drained
2 oz Sliced almonds, toasted
1 ½ cup Seedless red grapes
1 Apple, chopped
8 oz Water chestnuts, drained
1 cup Mayonnaise
2 tsp Sugar
½ tsp Salt
1/8 tsp Pepper

Boil raw chicken in salted water for one hour; drain water and de-bone chicken. Cut chicken into bite-sized pieces. In a large bowl, combine chicken, celery, pickles, green onions, pineapple, toasted almonds, grapes, apple and water chestnuts. Set aside. In a small bowl, stir together mayonnaise and sugar. Stir into chicken mixture; add salt and pepper. Cover; refrigerate several hours.

Chicken Salad

2009-03-10T09:09:00.001-07:00

Makes 10 servings

5 cups Chicken breast, cooked, shredded
6 Hard-boiled eggs, chopped
3 cups Chopped celery (4 lg stalks)
¼ cup Minced onions
¼ cup Lemon juice
2 cups Real Mayonnaise
2 cups Shredded cheddar cheese
2 cups Salted cashews
Craisins (opt)

Mix together all ingredients except cheese, cashews, and Craisins. Add cheese and cashews just before serving. Serve with Craisins on the side, and with fresh bread, or serve in pita bread.

Snickerdoodles

2009-03-10T09:04:00.001-07:00

Makes about 40 cookies

1 cup Soft margarine
1 ½ cup Sugar
2 ¾ cup Flour
2 Eggs
2 tsp Cream of tartar
1 tsp Soda
¼ tsp Salt
3 TBS Sugar
3 tsp Cinnamon

Beat margarine, sugar and eggs thoroughly. Sift together flour, cream of tartar, soda, salt and stir into wet mix. Form dough into balls the size of walnuts. Roll in mixture of cinnamon and 3 TBS sugar. Place 2” apart on ungreased baking sheet. Bake at 400 degrees for about 10 minutes.

Lemon Bars

2009-03-10T09:00:00.001-07:00

1 cup Butter, melted
½ cup Powdered sugar
2 cups Flour
6 TBS REAL lemon juice
¼ tsp Salt
¼ cup Flour
4 Eggs
2 cups Sugar
½ tsp Baking Powder

Crust: Combine butter, sugar, and 2 cups flour to form crust. Press into 9” x 13” pan. Bake at 350 degrees for 15 minutes.

Filling: Mix ¼ cup flour, eggs, sugar, baking powder, lemon juice, and salt together. Pour onto warm crust. Bake at 350 F. for 25 minutes. Cool; sprinkle with additional powdered sugar. Cut into small squares; serve warm or cold.

Sugar Cookies

2009-03-10T08:50:00.002-07:00

Makes about 70 cookies

2 cups Sugar
1 cup Butter
1 cup Milk
2 Eggs
1 tsp Cream of Tartar
½ tsp Salt
1 tsp Vanilla
7 cups Flour

Cream sugar and butter together. Add milk, eggs, cream of tartar, salt, and vanilla. Add flour until dough is stiff enough to roll. Roll dough and cut with cookie cutters. Place cookies on greased cookie sheet. Bake at 375 F. for 15 minutes. Cool on rack; decorate as desired.

Orange Rolls

2009-03-10T08:45:00.001-07:00

1 cup Scalded milk
5 TBS Shortening
2 Eggs
4 TBS Sugar
1 tsp Salt
1 TBS Yeast
4 cups Flour

Filing:
½ cup Sugar
6 TBS Melted butter
1 Orange peel grated

Stir shortening into scalded milk and let the shortening melt. While shortening is melting, beat 2 eggs in separate bowl. When milk is cooled, add beaten eggs, sugar, salt, and yeast. Mix and stir. Add 4 cups of flour to create sticky dough. Cover with a dish towel and let rise for 1-1 ½ hours (until it doubles in size).

While dough is rising, mix together the filing ingredients. When dough is ready, roll it out in a large rectangle and spread the filing on it. Then roll it up like a cinnamon roll and cut it into about 1-1 ½ inch circles. Let these rise for about an hour. Then bake at 400 degrees for about 10 minutes.

Carrot Cake with Cream Cheese Frosting

2009-03-08T19:56:00.005-07:00

I took this recipe from Sara Brown and attempted it...didn't turn out too bad but I did make a couple of mistakes as noted....

2 c flour
1 tsp salt
1 tsp baking soda
2 tsp cinnamon

1/2 c coconut, ground
1/2 c walnuts, ground
1/2 c raisins, ground
3 cups carrots, peeled and grated
2 c sugar
1 c oil
4 eggs

1. Measure dry ingredients into a bowl and mix.
2. Grind coconut, walnuts, and raisins in food processor till very fine. (I just used my food chopper...not as fine, but still does a decent job) Set aside. Peel and grate carrots (I accidentally just chopped them in the food chopper....still turns out well). Set aside.
3. In a separate bowl combine sugar and oil and mix well. Add eggs and beat till creamy. Add dry ingredients and beat until well blended. Add nut mixture and carrots and beat until blended.
4. Pour batter into a greased and floured 9 x 13 inch pan. Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean. When cake is completely cool, frost with cream cheese frosting. For cupcakes it only took about 15 minutes.

*Cream Cheese Frosting (From Betty Crocker Cookbook)

1 - 8oz pkg cream cheese, softened

1/4 C butter

2-3 tsp milk

1tsp vanilla

4 C powdered sugar

Beat cream cheese, butter, milk and vanilla in medium bowl with electric mixer until smooth. Gradually beat in powdered sugar, 1 C at a time until smooth and spreadable. If making cupcakes, probably only need 1/2 of frosting.

Remember to put frosting in fridge as well as anything that was frosted because of cream cheese.

Gingerbread Boys

2009-02-26T15:43:00.000-07:00

Makes 12 (6”) boys or 36 (3”) cookies

1 cup Brown sugar (packed)
1/3 cup Shortening (softened)
1 ½ cup Dark molasses
2/3 cup Cold water
7 cup Flour
2 tsp Soda
1 tsp Salt
1 tsp Allspice
1 tsp Ginger
1 tsp Cloves
1 tsp Cinnamon

In mixing bowl, combine brown sugar, shortening, and molasses; mix thoroughly. Stir in cold water. In separate bowl, mix together flour, soda, salt, allspice, ginger, cloves, and cinnamon. Stir dry ingredients into wet mixture. Chill dough.

Roll dough out very thick (1/2”). Use cookie cutter to cut out cookies and use a spatula to transfer to a lightly greased baking sheet. Press raisins (or gumdrops or red hots) into dough for eyes, nose, mouth, and buttons. Bake in 350 degree oven for 12-15 minutes. Cool slightly then carefully remove from baking sheet.

Gingersnaps

2009-02-26T12:02:00.001-07:00

Makes 60 cookies

¾ cup Shortening
1 cup Brown sugar
¼ cup Molasses
1 Egg
2 ¼ cup Flour
2 tsp Soda
½ tsp Salt
1 tsp Ginger
1 tsp Cinnamon
½ tsp Cloves

Cream together shortening, brown sugar, molasses, and egg till light and fluffy. Sift together dry ingredients; stir into molasses mixture till blended. Form into small balls. Roll in granulated sugar and place 2 inches apart on greased cookie sheet. Bake at 375 F. about 8-10 minutes, when cracks appear on top. Remove from pan immediately.

Buttermilk Pancakes

2009-02-26T11:52:00.001-07:00

Serves 6-8

2 cups Flour
2 TBS Sugar
2 tsp Baking powder
1 tsp Baking soda
1 tsp Salt
2 Eggs
2 cups Buttermilk (or milk + 1 TBS lemon juice)
4 TBS Oil

Add dry ingredients together into a mixing bowl. Add beaten egg, water and oil. Beat just until batter is smooth. Drop onto hot griddle.

Baking Powder Biscuits

2009-02-26T11:38:00.000-07:00

Makes about 12 biscuits

2 cups Flour
3 tsp Baking powder
1 TBS Sugar
¾ tsp Salt
½ cup Shortening or margarine
¾ cup Milk

Preheat oven to 450 F. Mix flour, baking powder, sugar, and salt. Cut shortening in finely. Stir in milk to make a soft dough. Knead (or mix) for about 30 seconds. Roll into small balls and place on ungreased baking sheet. Bake at 450 F. for 10-12 minutes.

Creamed Eggs

2009-02-26T11:31:00.000-07:00

Makes 4 Servings

4 TBS Margarine or butter
4 TBS Flour
½ tsp Salt
¼ tsp Pepper
2 Cups Milk

Boil 6 eggs until hard-cooked. Peel eggs, then slice each egg in small chunks.
Heat margarine in 1 ½ quart saucepan over low heat until melted. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add egg slices to sauce. Heat a few more minutes, until eggs are warmed. Serve over biscuits or toasted bread.

Deviled Eggs

2009-02-26T11:21:00.000-07:00

Makes 12 Deviled Eggs

6 Hard-cooked eggs, cooled
½ tsp Dry mustard (or yellow mustard)
1/8 tsp Salt
Dash of pepper
2-3 TBS Mayonnaise
1 ½ tsp Vinegar
1 TBS Sweet pickle relish
Paprika

Remove shells from eggs and halve lengthwise. Carefully remove yolks and place in small bowl. Mash yolks with fork and add remaining ingredients except paprika; mix until fluffy. Fill egg white halves with yolk mixture. Sprinkle with paprika. Refrigerate until serving.

Beef and Broccoli

2009-02-26T11:02:00.003-07:00

Tastes like Panda Express
(Makes 6 servings)

1/2 lb Beef (thinly cut, not roast)
1/2 Cup Soy Sauce
1 large head Broccoli
3 TBS Oil
1 TBS Minced Garlic
½ tsp Pepper
½ tsp Celery Seed (opt.)
1 ½ tsp Sesame seeds (opt.)
1 TBS Brown Sugar
1 tsp White Sugar
2 TBS Cornstarch
1/4 Cup Water
Serve over rice

Cut beef into thin strips and marinate in the soy sauce for 30 minutes or more (however long you would like).

Boil Broccoli for about 10 minutes (cooked, but not soft), and strain out the water.

Put Oil in a large frying pan or wok along with the meat and marinade on low. Sprinkle garlic, pepper, celery seed, and sesame seeds on top0 of the cooking meat. If there is not enough liquid, add a little soy sauce or water to keep the meat juicy and tender. Cook the meat until it is not pink. Sprinkle on the brown sugar and white sugar.

Mix cornstarch and water in a separate cup until cornstarch is dissolved, then add by spoonful into cooking meat sauce until sauce is desired consistency. Then add the broccoli to the meat. Mix the broccoli in well with the meat and cook until the broccoli is ready (about 10 mins). Then serve over rice.

Quick and Easy Chicken Noodle Soup

2009-02-25T22:08:00.003-07:00

(Taken from Yummy Yummy for your Tummy) To me it tastes similar to Progresso soup

With Fall here and Winter on the way, it also becomes soup season! I love easy-to-make soups. This is one I make quite frequently--it is super easy to make and doesn't take very long.

4-5 cups chicken broth
1-2 cups water
2 cups carrots, sliced
1/4 cup dried onion (or 1/2 cup onion)
4 stalks celery, sliced
1 cup peas
1 1/2 cups cooked chicken
1 can cream of chicken soup
8 oz wide egg noodles
salt
pepper
2 TBSP parsley (optional)

Combine your broth, water, vegetables, chicken and seasonings in a large pan and bring to boil on medium heat. Cook until vegetables are just tender (25-30 minutes). Add egg noodles and boil for 6-8 minutes, or until noodles are done. (You may need to add a little more liquid--just add water a bit at a time.) Add cream of chicken soup. Cook until heated through.

Basic Sweet Roll Dough

2009-02-25T20:09:00.004-07:00

Ingredients

2 TBSP dry yeast
2 C warm water
1/2 C sugar
1/2 C margarine (melted)
1/2 C nonfat dry milk
4 1/2 - 5 1/2 C flour

Mix yeast, warm water and then sugar together. Then add rest of ingredients. Mix. Let it rise in dark place until it doubles. Take a ball of dough and roll like a snake and twist into each other tucking the end in...spiral little balls of dough in the end.

Bake 375-400 degrees for 8-10 minutes. Butter tops while hot.

Works great for stews, soups, Thanksgiving, etc.

Poppy Seed Bread

2009-02-25T06:45:00.004-07:00

Beat 3 eggs. Add 1 1/8 c oil and 2 1/4 c sugar.

Sift together 3 c flour, 1 1/2 tsp salt and 1 1/2 tsp baking powder.

Alternate flour mixture with 1 1/2 c milk and add to egg mixture.

Add 1 1/2 tsp almond extract, 1 1/2 tsp butter flavoring extract, 1 1/2 tsp vanilla, 2-4 Tbsp poppy seeds.

Grease and flour 2 loaf pans. Pour in batter. Back at 350 degrees for 1 hour. Cool and remove from racks. Cover with glaze.

Glaze: Heat 1/4 c frozen orange juice concentrate, 3/4 c powdered sugar, 1/2 tsp vanilla, 1/2 tsp almond extract, 1/2 tsp butter flavoring extract. Stir until smooth.

Poke holes in bread. spoon glaze over bread.

Applesauce Chocolate Chip Cookies

2009-02-25T06:42:00.003-07:00

2 c. applesauce
2 tsp. baking soda
1 c shortening
2 c sugar 4 eggs
5 c sifted flour
1 tsp each cinnamon, cloves, nutmeg and salt
Chocolate chips

-Beat first 5 ingredients. Add flour and spices
-Stir chocolate chips.
-Place on cookie sheet in balls
-Back at 375 degrees for 8 minutes.

Simple Breadsticks

2009-02-25T06:37:00.004-07:00

1 Tbs. dry yeast
1 1/2 c. warm water
1 Tbs. honey
1 tsp. salt
3-4 c. flour
1 cube margarine
Parmesan cheese

Grow yeast in water. Add salt and honey. Mix. Gradually add flour (1 cup at a time) until dough is workale. Divide dough into 16 pieces. Roll into sticks. Place on greased 9x13 pan. Pour melted butter over top of sticks. Sprinkle top with cheese. Let rise 30 min. Bake @ 375 degrees for 20-30 min. YUM!

Tor's Taco Soup

2009-02-24T20:23:00.004-07:00

Ingredients
1 can of each of the following:

pinto beans
kidney beans
black beans
cannelini (white) beans
corn
diced tomatoes
chicken broth

2 Cups diced/shredded chicken (you can use canned chicken)

taco seasoning to taste

Combine all cans in large pot including all juices (do not drain any of the cans). Add chicken and taco seasoning. Serve with grated cheese, tortilla chips or anything desire =D

From Erin Murdock

Breadsticks

2009-02-24T20:15:00.003-07:00

Ingredients

1 TBSP yeast
3 1/2 -4 Cups Flour
1 1/2 Cups Water (divided)
2 TBSP sugar
1/2 tsp salt

SPREAD:

1 stick butter
1/4 Cup mayo
1/4 Cup Parmesan cheese
1/4 tsp parsley flakes
1/4 tsp garlic salt

Soften yeast in 1/2 Cup warm water.
Mix together sugar, salt, 1 Cup water, 3 1/2 Cup flour and yeast.
Blend well, add flour to form soft dough, knead 6-8 minutes.
Cover and let set for 10 minutes.
Grease cookie sheet and roll out dough and spread topping.
Cut horizontal line down the middle and vertical lines across.
Let rise till almost double and bake 350 degrees for 20-25 minutes.

From Megan MacBeth

*These went fast that I didn't get to take a picture....

Next Cooking Group

2009-02-23T11:00:00.001-07:00

Tuesday, February 24th
7 pm

Breads or Soups!

If you don't want to bring a copy of your recipe then post it on here! E-mail me if you're not an author already....wardrecipes@yahoo.com

Mini Meatloaves

2009-02-18T12:41:00.001-07:00

Another recipe steal from the blog Make and Takes This looks yummy to me....

Well, these Mini Meatloaves in a Muffin Tin are perfect for dinner served with little mini carrots and baby asparagus!

This idea came from the magazine Kraft Food & Family. I subscribe to their quarterly magazine and it’s FREE! It has great easy recipes with lots and lots of pictures (every recipe book needs pictures!) They do advertise using almost all Kraft products, but I just use whatever I’ve got at home already.

Mini Meatloaf Recipe:

Favorite Meatloaf recipe
bbq sauce
salt & pepper
cheese - cheddar, or something stronger would be yum

Spray your muffin tin with cooking spray. Place in a handful of prepared meatloaf into each muffin tin. Press your thumb into each meatloaf ball, making a space for toppings. Squirt a dollap of bbq sauce into the space and salt and pepper. Bake in a pre-heated 375* oven for 30 minutes or until cooked through (160F). Add your favorite cheese and bake for another 5 or so minutes.

Now serve these on a mini plate on a tiny table in your smallest room with your cutests kids and enjoy!

JIF Fun Recipes

2009-02-18T12:35:00.003-07:00

Here's a fun Peanut Butter healthy recipe to make with children from JIF Check them out and vote for your favorite.

Peanut Butter Waffle Taco

by: Margaret

Ingredients

1 whole grain waffle
4 tablespoons Jif® Creamy Peanut Butter
½ banana diced
¼ cup pretzels
3 tablespoons organic strawberry yogurt
sweetened, dried cranberries to garnish
Toothpicks

Directions

Toast waffle until just barely crisp on the outside and spread peanut butter on waffle. Arrange bananas on top. Squeeze together and secure taco with toothpicks.
Put pretzels into a zippered baggie and use a mallet or heavy spoon to crush into small pieces.
Drizzle taco with yogurt. Sprinkle with pretzel pieces and add sweetened, dried cranberries to garnish.

Chicken Stuffing Dish

2009-02-03T13:44:00.003-07:00

I took this recipe from Yummy Yummy....It tastes pretty good; I did mine over rice. The stuffing really helps give it extra flavor.

3 Thawed Chicken Breasts (you can cut them up or leave them whole)/canned chicken
2 Cans Cream of Chicken
1/2 Cup Sour Cream
1 Box Stove Top Stuffing

Mix soup and sour cream. Pour into a pan and put chicken on top. I cut my chicken into chunks. Spread a thin layer of soup mixture on top of chicken. Sprinkle dry stuffing on top. Cover and bake at 375 for 45 min or until chicken is done. Serve on top of rice or potatoes.

2009-01-30T12:53:00.002-07:00

I found this on a cool blog: Make it and Love it
Maybe I'll try it even though I'm not a fan of cottage cheese unless it's in lasagna.

"I am not even kidding...this is yummy. And one of my favorites.

I know. It's not even sweet...yet I still LOVE it.

Don't like cottage cheese? You'll still love this. Don't like tomato? You'll still love this. Well, maybe not. But my husband doesn't like tomato but he loves this. And my friend hates cottage cheese but she loves this. That or they're just trying to be nice. Keep lying to me guys.

I was given a similar recipe but changed it a little bit with some of what I like.

I don't even know what it's called. Maybe we'll call it Avocado Salsa. Because I love avocado and though they might be fatty, it's a good fat. Haven't you heard? Yeah, it has the good kind of fat that helps your memory/eyesight/blood pressure/bone density. Just pick one or create something of your own because I don't remember what it really helps. :o)

You'll need:

2 large ripe tomatoes
1/2 cucumber (Is this throwing you off? It threw me off too but actually REALLY makes the dish.)
1 green onion
1 avocado
salt
fresh ground pepper
2 cups of cottage cheese

Chop up all of the veggies, slice the onion, and mix together with the salt and pepper. Serve over cottage cheese and eat with tortilla chips. Oh yum! I'm hungry all over again.

Serves: Oh, I don't know........2 hungry people or 4-6 snackers."

Empanadas (Lindsay Style)

2009-01-28T14:18:00.002-07:00

Ingredients
Deli Sliced Ham
Sliced cheese
I can of crescent rolls (makes 4)

Pinch 2 crescent rolls together.

Put a slice of cheese and ham and some mustard (if desired) on one half of roll.

Fold over and seal with a fork.

Heat oven at 375 and bake for 11-13 min.

From Lindsay Miller

Chicken Broccoli Casserole

2009-01-27T22:06:00.004-07:00

Ingredients
About 1 lb. cooked, cubed chicken
About 6-8 frozen chopped broccoli
Sauce:

1/2 Cup mayo
1/4 Cup grated cheddar cheese
1 can cream of chicken soup
1/2 tsp lemon juice

Bread cubes (dried or fresh)

Spread layer of cooked chicken on bottom of 9x13 pan. Layer broccoli on top of chicken. Layer sauce on top. Put bread cubes on top. Bake 30 minutes at 350 degreees.

From Shonda Hayes

Snowboarders' Bowl

2009-01-27T21:01:00.003-07:00

Ingredients
1 lb. ground beef
1 med. onion chopped
6 Cup hot water
1 package Hamburger Helper (Cheeseburger Macaroni)
2 Cup frozen broccoli
2 med. carrots sliced
3/4 tsp. salt
1 tsp. pepper
1 tsp dried thyme leaves
1/2 tsp. parsley

Brown beef and onion then drain. Add the hot water and everything else. Bring to a boil, reduce heat, cover and simmer 15 min. until pasta is done. Serve with cheese on top.

From Liz Taylor

Basic Crepes

2009-01-27T20:53:00.004-07:00

Ingredients
1 Cup all-purpose flour
2 eggs
1/2 Cup milk
1/2 Cup water
1/4 tsp. salt
2 TBS. butter, melted

Filling Options
strawberries
bananas
peanut butter
hot fudge
cool whip/ reddi whip

1. In a large mixing bowl, whisk together flour and eggs. Gradually (very important in making it smooth, not clumpy) add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

2. Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 Cup of the batter for each crepe. Tilt the pan in a circular motion so batter is evenly spread.

3. Cook the crepe for 1-2 minutes until bottom is light light brown. Loosen with spatula; turn and cook other side.

From Maryanne Nelson

Microwave Cake

2009-01-09T13:27:00.003-07:00

I saw this on another blog...haven't tried it but looks good. Person said that it was good for a quick chocolate fix and fun to make with little kids without a lot of mess.

You will need:
4 Tablespoons cake flour (although we used regular all-purpose flour and it was still fine)
4 Tablespoons sugar
2 Tablespoons cocoa
1 Egg
3 Tablespoons milk
3 Tablespoons oil
1 Mug

Mix flour, sugar and cocoa

Spoon in egg

Pour in milk and oil, and mix well

Put in microwave for 3 minutes on maximum power

Wait until it stops rising and sets in the mug (it didn't rise out of the mug much because this mug is oversized...in a typical mug though it will appear taller)

Dump out (or leave it in the mug even) and enjoy!

And, if you're brave...add some chocolate chips or hot fudge (not both though) to the cake batter before you microwave it and tell me how it goes. :) The hot fudge should create a nice lava cake...should being the key word here.

Chicken Pillows

2008-11-08T21:46:00.000-07:00

Chicken Pillows

1 whole chicken or 4-6 chicken breasts

1 8oz pkg. Cream Cheese

Corn Flakes

4Tbs. Butter or Marg.

1 stick of Butter

Croissant Roll in tubes

Chicken Bouillon

Cook Chicken with water Chicken Bouillon, salt, and pepper. Cut chicken into bite size pieces. Soften cream cheese. Add cream cheese, 4 Tbs. Milk and chicken and stir together. Separate rolls spread w/ marg. And top with chicken mixture (you only need a small amount in each roll) Roll up and pinch together. Melt 1 stick of butter. Crush cornflakes (fine) Dip each roll in melted butter and roll in cornflakes. Bake @ 375 for 15-18 minutes.

Gravy

1 can cream of chicken soup

1 cup chicken broth (from pot)

1 Beef Bouillon

Combine together on stove then pour over chicken pillows.

From Danielle Hite

Poppy Seed Chicken

2008-11-08T21:45:00.000-07:00

Poppy Seed Chicken

4-5 chicken breasts

2 cans cream of chicken

1 16oz. Sour cream

2 stack ritz crackers

1 stick of marg or butter

Boil chicken in salt water. Mix cream of chicken and sour cream together. Put thin layer of sauce on bottom of pan. Dice the chicken and add to pan. Spread the rest of the sauce on top. Crush ritz crackers together (fine). Melt butter and mix crackers and butter together. Spread on top of pan and sprinkle with poppy seeds.

From Danielle Hite

Upside Down Shepherd's Pie

2008-11-04T23:19:00.001-07:00

Ingredients

About 7-10 small red potatoes
1 lb. ground beef
1 small chopped onion
1/4 Cup sour cream
1/3 to 1/2 Cup Ketchup
Parsley
Frozen mixed veggies or veggie of your choice (thawed)
Grated cheddar cheese

Preheat oven to 450 degrees F. Spray 1 1/2 Quart ceramic or glass baking dish or deep dish pie plate with non-stick cooking spray. Make mashed potatoes to your liking. Press potatoes onto bottom and up side of casserole dish. Bake potato crust for 10 minutes or until edge is slightly golden.

Meanwhile, heat skillet over medium-high heat. Add ground beef and onion and cook. Drain any grease. Reduce heat to low. Stir in ketchup, sour cream and parsley.

Now place a small layer of grated cheese on top of mashed potato crust. Add mixed veggies or veggie of choice. Spoon meat mixture on to top. Sprinkle top with remaining grated cheese. Reduce heat to oven to 350 degrees F and return dish to the oven for 10-15 minutes until cheese is melted and bubbly.

From Erin Murdock

Chocolate Chip Pumpkin Muffins/Bread

2008-11-04T23:18:00.002-07:00

Ingredients
2 Cups Flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
15 oz. can of Pumpkin
2 eggs beaten
1 tsp. vanilla extract
1/3 Cup melted butter
1/2 Cup applesauce
1/4 Cup brown sugar
1/2 Cup white sugar
Chocolate chips-as many as you want!

OPTIONAL: 3/4 Cup dried cranberries or finely chopped walnuts

1. Preheat oven to 375.
2. Use cooking spray to green muffin tins or bread pans
3. Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt in one bowl.
4. In another bowl blend together pumpkin, eggs, vanilla, butter, applesauce and sugars.
5. Add the pumpkin mixture to the dry ingredients and mix well. Add chocolate chips.
6. If you like, add dried cranberries or walnuts.
7. Spoon batter into muffin tin or bread pan.
8. Bake at 375 for 12 to 15 minutes for muffins.
9. Bake longer for bread loaf (wish I could tell you how long, but my oven is fickle)

From Charisa VanderSloot

Delicious Chocolate Covered Rice Krispies aka Scotcheroos

2008-11-04T23:15:00.000-07:00

Ingredients
1 Cup Peanut Butter
1 Cup sugar
1 Cup karo syrup
7 Cups Rice Krispies
1 package semi-sweet chocolate chips
1 package butterscotch chips

Melt together peanut butter, sugar and karo syrup. Do Not Boil. Mix in Rice Krispies and smoosh mixture into 9x13 pan. Melt chips and spread over Rice Krispies.

Beef Taco Skillet

2008-11-04T23:09:00.002-07:00

Ingredients

1 lb. ground beef
1 can tomato soup
1/2 Cup salsa
1/2 Cup water
6 flour tortillas cut into 1" pieces
1/2 Cup shredded cheese

1. Cook beef in 10" skillet until browned
2. Stir in soup, salsa, water and tortilla. Heat to a boil. Reduce heat to low and cook for 5 minutes. Stir.
3. Top with cheese. Makes 4 servings.

Sorry I'm not the best food picture taker, but this is really good!

From Emily Young

Ham 'n Cheese Calzones

2008-11-04T23:07:00.000-07:00

Prep: 10 min.
Total time: 22 min.
2 Servings

Ingredients
1 can refrigerated crescent rolls
4 slices of honey ham
1 Cup shredded Colby & Monterrey jack cheese
1/4 Cup Ranch dressing
1 tomato cut into 4 slices

Heat oven to 375 degrees. Unroll crescent rolls and pinch together seams (2 crescent roll make one rectangle). Place on baking sheet. Top dough with ham and tomato slices. Mix together cheese and dressing; spread on top. Fold each rectangle in half; seal edges with fork. Bake 11-13 minutes or until golden brown.

From Bekka Hansen and Kraft Recipes

Penne Pasta with Sausage and Onion

2008-11-04T23:06:00.001-07:00

Ingredients
16 oz. Penne Rigate pasta
Hillshire Farm beef smoked sausage
1/2 onion
1/2 cube butter
garlic salt to taste
Parmesan cheese to taste
salt/pepper to taste

Boil noodles in water and strain. Saute onion and sausage in another pan. Add butter, cheese, garlic to the pasta. Then add sausage and onion mix.

Simplest Easiest Crispy Chicken

2008-11-04T22:59:00.000-07:00

Ingredients

1/4-1/2 Cup butter or margerine
1 pkg. Ranch Salad Dressing Powder
Corn Flakes
Chicken (breasts or tenders)

Melt butter with ranch. Crunch up cornflakes. Dip pieces of chicken in the butter ranch mix and then press into corn flakes. Spray pan and top of chicken (for extra crispy). Bake 350 degrees for about 30 minutes until done or crispy as you like!

From Emily Perkes

Taco Ring from Pampered Chef

2008-11-04T22:26:00.001-07:00

Ingredients

2 packages of crescent rolls
1 lb. 93% ground beef (best)
1 1/2 Cup grated cheese
½ package of Taco Seasoning (No water!)

Desired taco ingredients from below

2 tomatoes
Head of lettuce
Sour cream
1 small onion
Salsa

Cook ground beef. Add half of grated cheese and taco seasoning.
Create taco ring with crescent rolls. Smush down the center where the two ends of the crescent rolls meet or use a small rolling pin.

Heat oven to 375 degrees.
Using a small ice cream scoop or ¼ measuring cup add little mounds of meat to where the ends of the crescent rolls meet.

Fold over the ends of each crescent roll over the meat.

Cook for 15-20 minutes to a darker golden brown. Best cooked on a large round piece of stoneware.
Decorate by putting rest of the ingredients in the middle.
Serve taco ring with taco ingredients on top.

VARIATIONS on Fillings

Reuben: corned beef, sauerkraut, Thousand Island dressing, Swiss cheese

Breakfast: cooked eggs, cheese and bacon

Pizza: pepperoni and cheese

Turkey, broccoli, and cheese

Possibilities are endless; be creative with the filling

VARIATIONS on Dough

If you don't want to do a ring, you can use bread biscuit dough (Flaky Layers works best, separate each one in half) or french bread dough. With these you can just create a rectangle.

Contact Maryanne Nelson if you have questions. I'll even come over and help you.