Biscuits

2 1/4 cups Basic Baking Mix
2/3 Cup Milk

Preheat the oven to 450ºF. Combine mix and milk. Stir ingredients until soft dough forms. Turn onto surface sprinkled with flour. Knead 10 times. Roll dough 1/2" thick. Cut with 3" cutter. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Makes 9 biscuits.

Basic Baking Mix (Bisquick)

2 3/4 c flour
1/3 c non fat dry milk
1 Tbs sugar
1 Tbs baking powder
1 tsp salt
6 Tbs shortening

You can replace half of the flour with whole wheat flour or cornmeal.

Combine flour, dry milk, sugar, baking powder, salt and shortening in food processor. Pulse until mixture is well blended and smooth. Store in Container with tight-fitting cover in cool place for up to 4 weeks. Stir well before using. Use in recipes that call for Bisquick.

To make biscuits:  Use 2 cups of the biscuit mix with 2/3 cup of milk. Mix, roll out on a flour dusted cutting board and cut into circles. Place on baking sheet.
bake at 425 for 12-15 minutes.

Use these biscuits with Veggie Pot Pie or Chicken Pot Pie instead of pie crust.

Fried Ice Cream

1/4 box Frosted Flakes
1/2 bag Coconut (toast in oven)
1 C. crushed pecans
cinnamon
Crush all together and roll ice cream in. Freeze a few hours to set. This recipe is approximate. You can add more or less of what you like. Very Easy


kim

Kim's Fresh Salsa

2 serrano peppers (1 if you like your salsa mild) 2 large cans of diced tomatos 1 onion 1/2 bunch cilantro 2 TBSP sugar 1 tsp garlic powder juice of two limes Boil peppers on the stove, cut off stems and blend in blender with a pinch of salt. Add tomatoes and puree. Add the rest of the ingredients and blend together. Add salt to taste at the end. This salsa is best if you make it the night before, because the flavors blend overnight and it tastes better. kim

Switch and Go Ribs

1 1/2 lbs. boneless pork ribs
1 tbs. vegetable oil
1/3 C orange marmalade
1/3 C teriyaki sauce
1 tsp. minced garlic---more if you like garlic!

Brown ribs in oil over medium heat. Mix the marmalade, teriyaki sauce,and minced garlic. Pour 1/2 of the mixture into a 3 qt. crock pot. Add ribs. Drizzle remaining sauce mixture over the ribs. Cook on low for 6-8 hours or until meat is tender. Makes 4 servings.


kim

German Pancakes

3 eggs
1/2 cup milk
2 Tb + 1 1/2 tsp melted butter
1/4 tsp salt
1/2 cup flour

Beat eggs, milk, & butter in bowl using wire whisk. Add salt and flour. Mix well! Pour into small greased pan. Bake @ 450 degrees for 10-15 minutes. Serve w/ syrup and powdered sugar.

(This is a very small recipe, I usually at least double or triple it. It should be bubbled when done. If there's too much butter on top when done, I dump the butter into the sink.)


Kim

Pioneer Bread

2 c. warm water
1 rounded tsp yeast
1 tsp salt
2 Tbs honey
Add flour until stiff (I usually use 3 - 3 1/2 cups)

Let rise 45 minutes. Pour into greased pan; bake at 350 degrees for 45 minutes. Let cool about 10 minutes, turn bread out of pan to avoid sweating. Allow to cool completely.
Yield: 1 loaf

Kim

Spicy Peach Honey

6 lbs peaches
9 c. sugar
1 Tbsp lemon juice
2 tsp cinnamon
1/2 tsp cloves

Cook peaches in hot water for 1 minute. Place in cold water and remove skins and pits, Place in food processor and process until smooth. Measure peaches, (should be about 9 cups) place peaches and equal amout of sugar in large crockpot, add lemon juice and spices. Cook on high for 6 to 8 hours (or boil in stockpot on stove for 20 minutes). Pour hot mixture into hot jars, leaving 1/4 inch headspace; seal. Process 10 minutes in boiling water bath. Make 6 to 7 pints
1 box (1/2 bushel) makes 25 pints.

Lorrie

Chicken & Strawberry Kabobs

1 c. lemon juice
2 (8 oz) cans pineapple chunks, juice reserved
salt and pepper to taste
2 tsp cinnamon
3 skinless, boneless chicken breast halves, cubed
1 c. butter - melted
2 Tbsp brown sugar
1 tsp ground nutmeg
24 large strawberries

In a shallow glass bowl combine lemon juice, juice from pineapple, salt, pepper and 1 tsp cinnamon. Mix together. Add cubed chicken and marinate for 1 hour in the refrigerator.Preheat grill to medium heat. In a small bowl combine the butter 1 tsp cinnamon, brown sugar and nutmeg. Lightly oil grate. Using metal or soaked wooden skewers arrange chicken, pineapple chunks and strawberries on each stick (approx 4 to 6 pieces of each item per skewer) Brush kabobs with butter mixture place on grill and cook, turning on all sides, until chicken is cooked through and strawberries are sizzling. Approximately 8 to 10 minutes.

Lorrie

Turkey Dinner Pasta Shells

Great way to use left over thanksgiving items

2 c. turkey, cooked and shredded
1/2 c. mayonnaise
18 jumbo pasta shells, cooked & drained
1 1/2 c. cooked stuffing (or use stove top)
2 c. turkey gravy

In a bowl, combine the turkey, stuffing and mayonnaise. Spoon into pasta shells, Place in a greased 9x13x2 baking dish. Pour gravy over shells. Cover and bake at 350 for 30-35 minutes or until heated through. Yields 6 servings.

Lorrie

Watermelon Slush

A fun way to use up any remaining watermelon
8 c. cubed seedless watermelon
1/4 c. sugar
1/4 c. lime juice
2 c. diet 7-up (or regular)

In a blender or food processor, cover and process the watermelon, lime juice and sugar in batches until smooth. Pour into a freezer proof container. Cover and freeze for 30 minutes or until edges begin to freeze. Stir and return to freezer. Repeat every 20 minutes or until slushy. About 90 minutes. Spoon 3/4 c. into glasses and add 1/4 c. soda. Yields 8 servings.

Lorrie

Stuffed Mushrooms II

60-70 mushrooms
1/2 lb butter softened
1 lb cream cheese - softened
1 c. bread crumbs
1 c. parmesan cheese
1/2 c. canned parmesan cheese
1/2 c. green onion
bacon bits

Mix softened butter and cream cheese until well blended. Add bread crumbs, fresh and canned parmesan cheese, and green onions. Wash mushrooms, pop out stems and dry. Place in baking dish and fill cap of each mushroom. Top with bacon bits. Bake at 350 until hot and bubbly about 15-20 minutes.

Lorrie

Cheddar Bay Biscuits

2 c. bisquick
2 garlic cloves, minced
2 Tbsp margarine melted
1/2 c. cheddar cheese, shredded
2/3 c. milk
1/4 tsp garlic powder
Combine bisquick, cheese and garlic. Stir in milk just until moistened. Drop by spoonfuls on greased baking sheet. Bake 450 for 10 to 13 minutes. Mix melted margarine and garlic powder and brush over cooked biscuits. Yield 1 dozen.

Lorrie

Loaded Baked Potato Soup

4 large baking potatoes
2/3 c. margarine or butter
2/3 c. flour
1/2 tsp pepper
1/2 tsp season salt
1 tsp salt
6 c. milk (I substitute 1/2 chicken broth 1/2 milk)
1 c. sour cream
1 c. shredded cheddar
10 bacon strips, cooked and crumbled (I used bacon bits)
1/4 c. green onion, sliced
Bake potatoes in 350 oven for 65-75 minutes. Cool completely. Peel and dice. In a large saucepan melt margarine, stir in flour and seasoning and whisk until smooth about 5-6 minutes. Slowly stir in milk until smooth. Bring to a boil and continue cooking until thickened. Remove from heat and whisk in sour cream and cheese until melted. Then add potatoes, green onions, and bacon. YUMMY!

Pizza Pinwheels

1 frozen loaf bread dough, thawed
1 1/2 c. cooked sausage - crumbled
mushrooms
green peppers
cheese, shredded
pepperoni
pineapple tidbits
onions
olives
pizza sauce for dipping
Roll bread dough into a 15" x 12" rectangle. Spread ingredients evenly over dough except for pizza sauce (use all or only the ingredients your family likes). Roll length wise and cut into 15 slices. Place them on greased cookie sheet. Let rise for 45 minutes and bake in 350 degree oven for 18-20 minutes or until golden brown. Serve with favorite pizza sauce. (You can also sprinkle w/dry oregano & basil before rolling up)

Lorrie

Teriyaki Chicken

chicken (enough for your family 5 or 6 pieces)
1/4 c. teriyaki sauce
3 to 4 large pieces ginger (remove skin & remove from sauce when served)
1/4 c. soy sauce
2 cloves fresh garlic, minced
1 1/3 c. water
1/4 c. sugar
Thickener:
3 Tbsp cornstarch
2 Tbsp water

Mix all ingredients together (except thickener). Place raw chicken in sauce and simmer uncovered until tender; about 30 minutes, longer if chicken is frozen. If you want small pieces of meat, cook in larger pieces and then cut after cooked. Small pieces take on too much of the taste. Remove chicken pieces & ginger. Stir in cornstarch/water mixture - serve over rice and steamed veggies.

Lorrie

Cheesecake Salad

3 c. milk
3 pkg instant cheesecake pudding

Mix together

Fold in medium Cool whip & 1 bag frozen raspberries (w/o juice)
Take a store bought graham cracker crust (or make your own) and crumble it up - add to the whole mixture. Super easy & SUPER YUMMIE!

Lorrie Dibble

Grasshopper Guts

3 c chow mein noodles
1 c peanuts
6 oz butterscotch chips
½ c chocolate chips

Melt butterscotch chips over low heat, stirring constantly. Remove chips from the heat and stir in peanuts, chocolate chips and chow mein noodles. Drop by teaspoonfuls onto wax paper and refrigerate. Makes 30.

Golden Grahams S'Mores

3/4 c light corn syrup
3 Tbs margarine
1 pkg milk chocolate chips
1 tsp vanilla
9 c Golden Grahams cereal
3 c mini marshmallows

Grease 9x13 pan. Heat corn syrup, margarine and chocolate chips to boiling in a 3 quart saucepan, stirring constantly. Remove from heat.; stir in vanilla. Pour over cereal in large bowl; toss until completely coated with chocolate. Fold in marshmallows, 1 cup at a time. Press mixture evenly in pan with buttered back of spoon. Let stand until firm at least 1 hour. Cut into 2” squares. Makes 24.

Clam Chowder

1 c potatoes, diced
2 cans chopped clams
1/4 c onions chopped finely
1/2 tsp salt
pepper to taste
1/2 c flour
1 qt fat free half and half
2 handfuls of frozen peas (optional)

Drain clam juice into medium sauce pan. Add potatoes and enough water to just cover potoates. Add onions and salt. Cook on medium until potatoes are soft, but not mushy 15 to 20 minutes. Blend 2 cups of half and half with flour until smooth. Add remaining half and half to pan along with flour mixture and clams. Cook until pot boils and chowder is thickened. Add peas if desired.

Pizza Dough

2 1/4 tsp yeast
1 c warm water
1 tsp salt
1 tsp honey
2 Tbs oil
set aside and let bubble up.
add:
2 1/2 c flour
Mix well. Let rise for 20 minutes.
Roll out on pizza pan

Crockpot Beef Stew

1 lb. stew meat, cubed
2 c carrots sliced
1 med onion diced
2 c potatoes diced
2 c celery sliced
1/2 tsp Worcestershire sauce
1 can tomato soup
1 1/2 cans water
1 pkg. brown gravy mix

Layer meat, carrots, onions, potatoes, celery in crockpot. Mix together tomato soup, Worcestershire, water and gravy mix. Pour over meat and vegetables. Cook 4-6 hours on high or 8-10 hours on low.

Pretzel Salad

Bottom Layer:
2 c crushed pretzels
½ c. plus 2 T. melted margarine
3 ½ T. sugar

Middle layer:
8 oz. Cream cheese, softened
8 oz. Cool whip
½ c. sugar

Top layer:
1 6 oz. Pkg. Raspberry jello
2 c. boiling water
2 (10-12oz) pkgs. Frozen raspberries w/ syrup

Mix pretzels, margarine and sugar; press into 9x13 pan. Bake at 400 for 8 minutes. Cool.
Mix cream cheese and sugar together. Gently fold in Cool Whip. Spread on top of cooled pretzel layer.
Mix jello with boiling water. Add frozen raspberries and stir until thickened. Spread on top of cheese layer. Chill until set.

White Chili

3-4 chicken breasts
1 ½ cups chicken broth
½ c water
salt, pepper, parsley to taste
2 T. butter
1 large onion, chopped
3 cloves garlic, chopped
3-4 cans white beans with liquid
¾ tsp cumin
1 T. basil
½ tsp cayenne pepper
1 ½ c. Jack cheese
1 (8 oz) can chopped chilies

Cook chicken breasts in water and chicken broth until done; chop into bite sized pieces. Season chicken with salt, pepper and parsley. Saute onion & garlic in butter. Add beans with liquid, cumin, basil, cayenne, cheese, chilies and chicken. Simmer for one hour.

Tortilla Soup

2 chicken breast, cooked and shredded
2 cans cream of chicken soup
2 c. water
2 c. chicken broth
1 c. salsa
Tortilla chips
Sour cream, cheese, chopped onion, tomatoes, peppers, etc for toppings
Stir together soup, water, broth and salsa. Add chicken. Heat through.
To serve: sprinkle toppings and broken up tortilla chips on top.

Veggie Pizza

½ onion
3 T. flour
1 ¼ c. milk
2 oz. cream cheese
¼ c. sour cream
¼ t. salt
¼ t. pepper
½ t. garlic powder
½ c. parmesan cheese
½ -1 T. lemon juice

For sauce, saute onion. Add flour and milk. Cook then stir in the rest. Stir until smooth. Spread on pizza crust which has been pre-baked slightly. Top with zucchini, spinach, tomatoes, mushrooms, peppers or whatever you like. Chicken is also good on it. Bake for 15 more minutes at 375 or until done.

Tortilla Rolls

8 Flour Tortillas
2 8 oz pks Cream Cheese
2 pks Taco Seasoning
Chopped – black olive, green chiles, green onions, peppers

Mix cream cheese with taco seasoning in a bowl at room temperature.
In small bowl mix chopped items
Spread cream cheese on to tortilla
Sprinkle chopped items on tortilla
Roll up tortilla
Place in freezer for 5 minutes to harden
Slice in to spiral wheels with steak knife so as not to tear tortilla
Serve with salsa for dip

Thai Shrimp Stir-fry with Tomatoes and Basil

2 tablespoons soy sauce
1 tablespoon water
2 teaspoons Southeast Asian fish sauce
4 teaspoons light brown sugar
3 tablespoons peanut oil
3 cloves garlic, chopped
½ tsp ginger
1/2 to 1 teaspoon red chile flakes
1 pound large shrimp, peeled and deveined (raw)
1/2 medium red onion, cut in 1-inch dice
1 medium yellow pepper, seeded, cut in 1-inch dice
1- 2 cups chopped tomatoes
3/4 cup torn fresh basil leaves or 1tsp dried basil
1/4 cup torn fresh mint leaves or 1 tsp crushed mint
2 tablespoons freshly squeezed lime juice
Serving suggestion: Jasmine rice or Rice noodles

In a small bowl, combine the soy sauce, water, fish sauce, and sugar; set aside. Heat the oil in a large non-stick skillet over medium-high heat. Add the garlic, ginger, and chile flakes, and cook until fragrant, about 30 seconds. Add the shrimp and stir-fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onion, pepper, and chile to the skillet, and stir-fry until lightly browned, about 2 minutes. Return the shrimp to the pan along with the soy sauce mixture. Bring to a boil, and stir-fry until the sauce glazes the shrimp, about 1 minute more. Add the tomatoes and stir until coated with sauce, about 15 seconds. Remove pan from the heat, stir in the basil, mint, and lime juice. Transfer to a serving dish, serve immediately.

Tantalizingly Tangy Meatloaf

1 pound ground beef
1/2 cup dry bread crumbs
1 egg
garlic powder to taste
1 dash Worcestershire sauce
Sauce:
1/3 cup ketchup
1/4 cup packed brown sugar
1/4 cup pineapple preserves
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the ground beef, bread crumbs, egg, garlic powder and Worcestershire sauce. Mix well, and place into a 9x5 inch loaf pan.
Bake in preheated oven for 30 to 50 minutes.
Meanwhile, in a separate medium bowl, stir together the ketchup, brown sugar and pineapple preserves. Pour over the meatloaf about 20 minutes before removing from oven.

Tami’s Brownies

2 cups sugar
¾ cup cocoa
2 cubes butter, melted
2 tsp vanilla
4 eggs
½ tsp soda
1 c flour
¼ tsp salt

Bake at 350 for 35 minutes.

Taco Soup

Brown:
1 lbs. Ground beef
1 onion, chopped

In a large pot combine:
Meat mixture
1 can beef broth or 1 ½ cups water with 1-2 cubes of beef bouillon
1 can pinto beans
1 can chili con carne
1 can black beans
1 can corn, drained
1 can yellow hominy (optional)
3 cans diced tomatoes
1 pkg taco seasoning
1 pkg Ranch dressing mix (dry)

Serve with sour cream, grated cheese, and Frito chips.

Cafe Rio Salad

Sweet Pork
Ingredients:
1 (3-5 lb.) sirloin or boneless pork loin roast
1 cup salsa
1 cup packed brown sugar
Method:

Place ingredients in a greased 3 ½ - 5 quart slow cooker. Cover and cook on low heat 8-10 hours. Shred pork with a fork or potato masher before serving. Use meat in salads, burritos, or tacos.

Cilantro-Lime Rice
Ingredients:
1 cup uncooked converted white rice
1 teaspoon butter
2 cloves garlic, minced
1 teaspoon grated lime peel (zest)
1 can (15 ounces) chicken broth
¼ cup water
2 Tablespoons freshly squeezed lime juice
2 teaspoons sugar
3 Tablespoons freshly chopped cilantro
Method:

In a saucepan combine rice, butter, garlic, lime zest, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, or until rice is tender. Remove from heat. In a small bowl, combine lime juice, sugar, and cilantro. Pour over hot cooked rice. Serve warm.

Creamy Tomatillo Salad Dressing
Ingredients:
1 cup sour cream
1 envelope Ranch Salad Dressing
½ envelope Fiesta Ranch Salad Dressing
6 tomatillos, husked and cut in half
1 clove garlic, minced
Juice from 2 freshly squeezed limes
¼ cup freshly chopped cilantro
Method:

Combine all ingredients in a blender. And blend until smooth. Store in refrigerator up to 1 week.

Stuffed Mushrooms

1 pound mushrooms, stem and set heads aside
chop stems finely
1 bunch green onions chopped fine.
Saute stems and onions in butter or margarine. Until very lightly browned.
Cook 1 (6 1/2 oz) pkg. stuffing as to directions on package.
Crumble 1 (4 to 8 oz) pkg. Blue cheese
Chopped parsley
1 T. Lemon juice

Combine all ingredients and stuff heads of mushrooms till heaping.
Place on greased baking sheet.
Sprinkle with paprika.
Bake at 400* for 8-12 minutes.
Serve hot.

Easy Pie Crust

1 3/4 c flour
1/2 tsp salt
1/2 cup oil
mix till crumbly, add:
1/4 c water

Roll out half between 2 sheets of wax paper. Place in pie plate and crimp edges.
Makes 2 shells.

To make a prebaked shell Bake at 350 for 12-14 minutes.

This pie crust is better for you and still very tasty.

Lemon Meringue Pie

Filling:

1 C white sugar
2 Tbs flour
3 Tbs corn starch
¼ tsp salt
1 ½ C water
6 Tbs lemon juice
2 Tbs butter
4 egg yolks, beaten

Meringue:

4 egg whites
6 Tbs sugar 

1 9 inch pie crust, baked (for 15 min at 350)

Preheat oven to 350 degrees.

make pie crust using Easy Pie Crust

Bake the pie crust. Set aside to cool as you make the filling.

Filling:
In double boiler, whisk together sugar, flour, cornstarch, and salt. Stir in water, lemon juice and zest. Cook over medium high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in ½ cup of the hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pie crust.
Meringue:
In large bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing edges at the crust. Form peaks all over top with knife touching and lifting up. Bake for 10 minutes or until meringue is golden brown.

Rochelle’s Chocolate Chip Cookies

3/4 c white sugar
½ c brown sugar
½ c softened butter
2 tsp vanilla
2 egg whites
2 c flour
1 tsp baking soda
½ tsp salt
¾ c chocolate chips

Preheat oven to 375 degrees. Cream sugars and butter. Add vanilla and egg whites. Add dry ingredients. Bake for 10 minutes.

For Lower elevations:

reduce baking soda to 1/2 tsp

reduce flour to 1 3/4 cups

will be sticky

Bake at 375 for 11-12 minutes

Pork Chops with Raspberry Sauce

1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4 ounce) boneless pork loin chops
1 tablespoon butter
1 tablespoon olive oil
1/4 cup seedless raspberry jam
2 tablespoons orange juice
2 tablespoons white wine vinegar
4 sprigs fresh thyme (optional)

Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops. Melt butter and olive oil in a nonstick skillet. Cook pork chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm in preheated oven. In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of thyme. Hint: heat jam to strain out seeds if needed.

Peanut butter Popcorn

2 bags popcorn or 3 qts
½ c honey
½ c sugar
½ c corn syrup
1 c peanut butter
1 tsp vanilla
1 c peanuts (optional)

Remove old maids by letting them fall to bottom of bowl and lift out popcorn. Combine sugar, honey, and corn syrup in saucepan. Bring to a boil; stirring constantly. Boil hard for 2 minutes. Remove from heat. Stir in peanut butter and vanilla. Pour over popcorn, stirring to coat well.

Overnight Pull Aparts

12 to 16 frozen white roll dough (still frozen)
1 (3.4 oz.) package vanilla instant pudding
¼ cup sugar
¼ cup dried cranberries
1 orange rind, grated
½ cup butter or margarine, melted
Frosting (recipe below)

Sprinkle cranberries in the bottom of a greased bundt pan. Arrange rolls evenly in pan. Mix sugar and dry pudding together and sprinkle over rolls. Combine orange rind with melted butter and spoon over rolls. Cover pan with sprayed plastic wrap. Place pan in cold oven overnight (8 to 10 hours). Remove rolls from oven. Preheat oven to 350 degrees. Remove plastic wrap from pan and bake for 25 min. Immediately invert pan onto a serving platter. Cool slightly and drizzle with frosting.
Frosting 1 cup powdered sugar 1 tablespoon melted butter 2 tablespoons fresh orange juice

For a cinnamon flavored version you can use: ¾ chopped nuts in place of the cranberries
4 oz package of butterscotch pudding in place of vanilla pudding, and sugar ½ cup packed brown sugar and 2 teaspoons cinnamon in place of the orange rind. Then you don’t even need the frosting, but if you really want it use milk in place of the orange juice)

Oriental Salmon

1 lb fish fillet
1 cup orange juice (made from concentrate)
2 T soy sauce
2 T. ketchup
2 T. honey
1 T dried parsley
½ tsp ginger
¼ tsp pepper
2 T cornstarch mixed with water

Mix sauce ingredients together and set aside. Place fish in greased baking dish and bake at 375 for 15 minutes. Pour sauce over fish and finish baking 10 minutes or until fish flakes with a fork. Serve with rice.

Nutty Onion Green Beans

½ pound fresh green beans
1 small red onion, sliced and separated into rings
1/3 c. chopped pecans
3 Tbsp butter
2 Tbsp brown sugar
2 Tbsp orange juice
1 Tbsp Dijon mustard
½ tsp salt

Place beans in a saucepan and cover with water. Bring to a boil. Cook uncovered, for 8-10 minutes until crisp-tender. Drain and set aside. In a skillet, cook onion and nuts in butter until onion is tender. In a small bowl combine the brown sugar, orange juice, mustard and salt. Stir into the onion mixture. Cook 2-3 minutes longer or until sauce begins to thicken. Stir in beans and heat through.

Old Fashioned Frog’s Eye Salad

½ cup sugar
1 Tbs flour
¼ tsp salt
1 can (20oz) pineapple chunks, undrained
1 can (8oz) crushed pineapple, undrained
1 egg, beaten
2 tsp lemon juice

1 1/3 cups (8 oz) Acini di Pepe*, uncooked
2 cans (11 oz) mandarin oranges, drained
2 cups frozen non dairy whipped topping
2-3 cups of mini marshmallows
½ cup flaked coconut
*tiny round pasta

In medium saucepan, stir together sugar, flour and salt. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, stir together pineapple juice mixture and pasta. Cover, refrigerate several hours or overnight. Add crushed pineapple and chunks, oranges, whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Makes 12 (1 cup) servings.

Lettuce Wraps

6 oz. Chicken, diced
2 Tbsp. Oil
1 tsp. Cornstarch
1/4 C. Red onions, diced
1/4 C. Red bell pepper, diced
1/4 C. Water chestnuts, diced
1/4 C. Bamboo shoots, diced
1/4 C. Mushrooms, diced
2 Tbsp. Green onions, chopped
1/4 C. Teriyaki sauce
Iceberg Lettuce cups
Slice chicken and coat chicken with ½ Tbsp. oil and 1 tsp. Cornstarch
Heat a pan at high heat - when hot, add oil, chicken and sear about
30 seconds then stir.
Add onions and red bell peppers let sear about 20 seconds.
Add bamboo shoots, water chestnuts and mushrooms and stir-fry about 2 minutes.
Add teriyaki sauce and stir-fry until steaming hot about 2 minutes, and add green onions.
Toss well, remove and serve with lettuce cups. Serves about 4.

Lemon Lime Chicken

6 half chicken breasts
½ c brown sugar
¼ c cider vinegar
3 Tbs lemon juice
3 Tbs lime juice
3 Tbs Dijon mustard
¾ tsp garlic powder
1 tsp pepper

Marinate for ½ to 1 hour. Grill or bake.
Can be served on a salad or by itself as a main course.

Key Lime Tarts

½ cup fresh lime juice (3 to 4 limes)
4 teaspoons grated lime zest
4 egg yolks
1 – 14 ounce can sweetened condensed milk
8 - 12 tart shells or graham cracker crust pressed into muffin tins

Zest limes. Cut the limes in half and squeeze out the juice being careful to not include any seeds.
Whisk the egg yolks and lime zest together in a bowl until tinted light green. This takes about 2 minutes.
Beat in the milk, then juice and set aside at room temp till it thickens. Preheat oven to 325 degrees.
Pour mixture into tart crusts, bake for 5 minutes until the center is set, but still wiggles when shaken.
Remove from the oven and cool to room temp.
Refrigerate for at least three hours until well chilled.
Serve with whipped cream topping and decorate with a lime wedge.
Makes 12 Tarts

My Whole Wheat Bread

2 cups hot water
3 Tbsp oil
3 Tbsp honey
2 1/4 tsp active dry yeast

1 1/2 tsp salt

7 cups flour (approx.)

Mix water, oil, honey, and yeast. Let foam up for 5 minutes. Add salt. Turn on mixer and mix; add 1 cup of flour at a time until dough (starts) to pull away from the bowl (note: you may not use all of the remaining flour). Knead in bowl for 2-3 minutes. Grease 2 pans and shape bread and place into the pans. Put bread into oven, turn on the oven for 1 minute and then turn off. Let bread rise in the 15-20 min. Leave bread in oven and turn the oven back on to 350 degrees and bake for 30-35 minutes. Take bread out of the oven and let sit for a ten minutes, then tip out and let cool on a rack.

Homemade Oreos

1 box Devil foods cake mix
2/3 cup Shortening
2 eggs
Mix dough thoroughly. Roll into balls. Flatten. Bake at 350 degrees on ungreased cookie sheet for 7 minutes. Allow to cool and frost with cream cheese frosting.

Granola Bars

1/4 c. peanut butter
1/3 c. melted butter
1/2 c. brown sugar
1/4 c. light corn syrup
1/4 tsp. vanilla
3 c. quick oats
1 c. rice crispies
1/2 c. almond chunks or Peanuts
Stir together first five ingredients. Then add the rest. Press firmly into a greased 9x13 pan with the bottom of a cup. Bake at 400 for 12-14 minutes or until edges are golden. Cool before cutting into bars.

Death by Chocolate Trifle

2-3 oz packages instant chocolate pudding
1 box browine mix(make cake-like version with 3 eggs)
1-16oz Cool Whip
1 giant Symphony Bar with toffee and almonds (crushed)

Bake a 9x13 pan of brownies and coolCrush the chocolate bar. Make both boxes of pudding. In a trifle bowl or deep glass dish, layer the following: 1/2 pudding mixture 1/2 pan of brownies (crumbled) Cool Whip 1/2 crushed Symphony bar
REPEAT the same order of ingredients ending with the crushed candy bar.
Refrigerate

Broccoli Mushroom Soup

Cream Soup Base
6 Tbsp. butter
6 Tbsp. flour
1 Tbsp. chicken boullion
1/2 tsp. salt
1/4 tsp. pepper
6 cups milk

Melt butter, add flour, and seasoning. Stir in milk.
Bring to boiling for one minute.

Soup ingredients and directions:
3 Tbsp. butter
1/4 c. green onions, chopped
2 cups sliced fresh mushrooms
1 recipe basic cream soup base
1 cup shredded cheese
1/4 cup parmesan cheese
1 cup cooked broccoli, chopped

Sautee onion and mushrooms in butter.
Combine all ingredients.

Creamy Wild Rice & Mushroom Soup

3 ¼ cups Chicken Broth
1/3 cup Wild Rice (Uncooked)
½ cup Sliced Green Onion
½ cup Sour Cream
½ cup Milk
1-2 tbsp. Crumbled Blue Cheese
2 tbsp. All-Purpose Flour
1 tsp. Snipped Fresh Thyme OR ¼ tsp. Dried Thyme, crushed.
1/8 tsp. Ground Black Pepper
1 cup Sliced Fresh Mushrooms

In a medium sauce pan, combine the chicken broth and the uncooked rice. Bring to a boil. Reduce heat and simmer, covered for 25 minutes until rice is tender. Stir in the green onion. Whisk together the sour cream, milk, flour, thyme and pepper till well blended. Add to the rice mixture. Add mushrooms and blue cheese. Cook and stir till thickened.
Makes 4 servings.

Cranberry Almond Biscotti

1/4 c. butter, softened
3/4 c. sugar
zest of one orange
1/4 t. vanilla
1/4 t. almond extract
2 eggs
1 egg white
2 c. flour
1 1/2 t. baking powder
1/4 t. salt
1/3 c. white chocolate chips, chopped
1/2 c. Craisins, chopped
1 c. almonds, chopped

Frosting: 1 1/2 c. powdered sugar
2 T. milk
1/4 t. almond extract.

Cream together the butter, sugar, zest, vanilla and almond extract until light and fluffy. Mix in the eggs one at a time, beating well after each. Sift the flour, baking powder and salt. Gradually add it to creamed mixture until well blended. Stir in chips, craisins and almonds.

Cover and chill at least 30 minutes. Preheat oven to 325 and grease a cookie sheet. With wet hands, split dough into three parts and form each piece into a log about 10 inches long. Place on the cookie sheet and flatten slightly. Bake 30 minutes.

Cool on the pan for 5 minutes, then carefully move to a cutting board and cut into 1 inch thick slices at a slight diagonal. Arrange slices cut side down on the cookie sheet and bake 8 minutes.

Cool on wire racks. Drizzle with frosting when cooled. Makes about 24.

Craisin Spinach Salad

Package of Spinach (ready to eat)
1 to 2 apples cut in bite size pieces
6 sliced fresh strawberries
1 can of mandarin oranges or fresh orange slices
caramelized slivered almonds
handful of dry craisins
Dressing:
Mix zest of two lemons (about 2 Tbls)
2 Tbls of fresh lemon juice
1/2 cup sugar
1/3 cup veg oil
1 tsp mustard seed

Toss all the salad ingredients together. Set aside. Mix the dressing ingredients together in a separate bowl. Pour dressing evenly over salad. Top with carmelized almonds.

Carmelized Almonds
Cook and stir half cup of sugar and 6 oz pkg of slivered almonds in medium to medium high heat until sugar dissolves and coats almonds.

Cheese Steak Sandwiches

6 - 8 Hoagie Buns
2 tablespoons butter
2 medium onions
2 large green bell peppers
1 1/2 pounds thinly sliced beef
3 cloves minced garlic
Salt and pepper to taste
12 ounces thinly sliced cheese (Provolone, Swiss, American)
Condiments of choice - mayonaisse, ketchup, mustard, pickles

Thinly slice onions and bell peppers. Heat large skillet with 1 tablespoon butter over medium heat; add onion and peppers; cook and stir until onions are caramelized.
While onions are cooking prepare meat. Heat second skillet over medium heat; add 1 tablespoon butter and swirl around pan. Add thinly sliced beef and minced garlic; cook and stir until meat is no longer pink; as it cooks, break meat pieces up. Salt and pepper to taste.

To serve: Keep ingredients warm during service. Place meat and vegetables on sliced Hoagie; add condiments of choice; top with sliced cheese.

Candy Cane Popcorn

5 quarts of popped popcorn, microwave buttered style
2 c. peanuts, salted
3 c. miniature marshmallows
1 ½ c. small spiced gumdrops (red and green)
1 c. margarine or butter
1 1/3 c. sugar
½ c. light corn syrup
1 tsp. Vanilla

Mix popcorn, peanuts, gumdrops, and marshmallows in large bowl. In medium saucepan, melt margarine, and add sugar and syrup. Bring to a boil, stir and simmer for 3 minutes. Add vanilla, and blend well. Pour over popcorn mixture. Mix well. Let stand 2 minutes. Make into balls or let cool on a cookie sheet and break into pieces.

Apple Crisp

4 c sliced cooking apples
1 t. lemon juice
1/3 c flour
1 c oats, uncooked
½ c brown sugar
½ tsp salt
1 tsp cinnamon
1/3 c melted butter

Combine dry ingredients. Add melted butter, mixing until crumbly. Place apples in greased 9x9 baking dish. Sprinkle with lemon juice. Sprinkle crumb mixture over apples and bake at 375 for 30 minutes or until apples are tender.

Chinese Wonton Salad

2 bags lettuce – romaine & iceberg
1 bunch green onions, chopped
2 breasts chicken, cooked in teriyaki sauce
Dressing:
1/3 cup Rice vinegar
1/3 cup olive oil
1/3 cup sugar or substitute
Wontons, Fried and crumbled

Chicken Enchiladas

12 flour tortillas
1/2 lb. grated jack cheese
4 lg. chicken breasts,
1/2 lb. grated cheddar or sharp cheese
cooked and cut up green onion tops, chopped
2 cans cream chicken soup
1 can sliced black olives
1 can diced green chiles
1 small grated onion
1 pint sour cream

Combine chicken soup, onion, onion tops, sour cream, chilies and black olives with most of cheese. Set aside about 1 1/2 cups of mixture without chicken. Combine chicken with remainder of mixture. Place 1/3 cup of chicken mixture in each tortilla and roll. Place filled tortillas in shallow 9x13 greased baking dish. Pour remaining sauce over top of filled tortillas and sprinkle with remaining cheese. Sprinkle with paprika and bake at 350 for 30-35 minutes.