Dusty's Recipes

Creme Brulee French Toast

2009-11-23T11:52:00.003-07:00

Wendi~ you were right...these are delicious. I invited a few girlfriends over for coffee and breakfast once the kids were off to school. Perfect breakfast for sitting around the table visiting on a cold morning.

1/2 c. unsalted butter
1 C. packed brown sugar
2 Tbs. corn syrup
bread, sliced, to cover butter mixture (if you are using a reg. casserole dish, it will take 6 pieces)
5 large eggs
1 1/2 C. half-and-half
1 tsp. vanilla
1/4 tsp. salt
In a saucepan, melt butter, brown sugar, and corn syrup. Pour into a 9 x 13 inch glass baking dish. Arrange bread pieces on top. Beat together eggs, half-and-half, vanilla, and salt. Pour egg mixture over the top of the bread. Cover and chill overnight in the refrigerator. The next morning, bake uncovered at 350 degrees for 35-40 minutes.

*I used whipping cream instead of the half and half. And next time I will use Texas Toast instead of just regular bread. I wish I'd thought of that before hand.

Peanut Butter Chip Brownies

2009-11-23T11:47:00.002-07:00

My friend brought these over to us while Jared was just getting home. I love boxed brownies! When they are still a little gooey they are just right. I thought this was a fun alternative to frosting them or just leaving them plain.

1 box double fudge brownie mix baked according to directions. When finished baking, sprinkle with powdered sugar, chopped pecans or walnuts and sprinkle with peanut butter chips. Put under broiler just long enough to soften the chips.

Easy BBQ Meatloaf

2009-11-20T07:56:00.003-07:00

I have never ever liked meatloaf. The recipe I have is so bland and boring. Jared however loves meatloaf. I've been mainly searching for a recipe that the kids and I would enjoy. My mom found one from Kraft Foods that my dad and sisters enjoy (if my teenage sisters will eat it I know I am sure to like it, they are pickier than a 3 yr old...:) Anyway, I tried it last night and it was actually pretty good.

I should have taken a picture in the pan...it looks like a mess here, but you get the idea.

2 lbs ground beef
1 cup water
2 eggs
1 box stovetop stuffing
1/2 cup BBQ sauce, divided

Mix egg and water, add stuffing. Stir well, add bbq sauce and meat. Mix well, shape into loaf. I made four smaller ones to use my new loaf stone. Spread the remainder of bbq sauce on loaf. Bake on 400 for about 45 min. The recipe said 30, but I went a little longer to be sure.

Funeral Potatoes

2009-11-19T14:41:00.002-07:00

I love these. I'm sure there are all sorts of variations to it. I got this from my mom. So it's the one I've ever used.

6-7 med potatoes boiled with skins (or 1 bag of frozen shredded hashbrowns)
1 can cream of chicken soup
1 cup sour cream
1/2 onion chopped
1/4 cup melted butter
1 cup cheese

If using potatoes, boil 30 min. Let cool, peel then grate. Mix soup, sour cream, and onion together mix in potatoes. Spread in casserole dish. Pour melted butter over top and top with cheese. Bake for 30 min or until hot.

Chocolate Chip Cookies

2009-11-19T14:36:00.002-07:00

2 eggs
1 cup shortening
1/2 cup brown sugar
1/2 cup sugar
1 tsp vanilla
1 tsp salt
1 tsp baking soda
2 cups flour
1 bag chocolate chips

Beat eggs and shortening together, add sugars, vanilla, salt, b. soda, and flour. Mix well. Stir in chocolate chips. Bake on 350 8-10 min.

Pistachio Jello Salad

2009-11-19T14:24:00.001-07:00

My mom has always made this, its one of my favorite summer time jello salads.

1 box pistachio jello
1 can crushed pineapple
8 oz container of cool whip
1/2 bag of mini marshmallows

Pour jello in bowl, pour in pineapple with juice. Stir until jello dissolves. Add cool whip and stir until well mixed add 1/2 bag of marshmallows. Put in refrigerator to chill.

Buttermilk Waffles

2009-11-19T08:04:00.003-07:00

I made these Saturday morning. They were wonderful. My favorite part about cooking is making things from scratch. It's so much better than coming from a box. I am still finding the best things from these ladies.

Buttermilk Waffles

1 stick butter, melted

2 cups flour

1/4 cup brown sugar

1 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp salt

3 large eggs

2 cups buttermilk

1 tsp vanilla

Preheat waffle iron. Beat eggs until fluffy. Beat in everything else just until smooth.

Peanut Butter Bars

2009-10-20T15:42:00.004-06:00

I got this from my mom years ago. And just came across it and made them. I swear I've made them before but the kids say no! They are crazy about them. I have seen recipes with frosting. I just make them plain.

3/4 C butter

3/4 C sugar

3/4 C brown sugar

3/4 peanut butter

2 eggs

1/2 tsp vanilla

3/4 tsp soda

1/2 tsp salt

1 1/2 C flour

1 1/2 C oats

Cream together the butter and sugars. Add peanut butter, eggs, and vanilla and beat until smooth. Add dry ingredients and mix the oats until firm dough is made. Press batter into a jelly roll pan, or cookie sheet. Bake at 325 for 12 -15 minutes

Garlic Cheese Biscuits

2009-10-20T07:42:00.001-06:00

Again taken from here, I am in LOVE with this blog. These were excellent and so so easy.

2 c Bisquick mix

2/3 c milk
1/2 c sharp cheddar cheese, shredded

1/4 c butter, melted

1/4 tsp garlic salt

1/4 tsp dried parsley

Mix together Bisquick and milk just until moistened. Fold in cheese. Drop by spoonfuls on lightly greased cookie sheet (I use a preheated pizza stone plain). Bake at 450 degrees for 8-10 minutes or until lightly browned. Combine melted butter with garlic salt and parsley and brush over each biscuit. Serve immediately. **note that when using a pizza stone, make sure you remove biscuits to a plate before brushing with butter - otherwise the stone will soak up a lot of it!

Chicken Wings

2009-10-14T21:48:00.003-06:00

I got this recipe from my mom. I don't know where she found it. It's been a favorite with the boys in my family forever. They've come to expect it on big game days. Unfortunately, I've made it enough that it's usually what friends of mine like me to bring. They aren't to hard to make, just time consuming. I will be honest, I have never actually had one, not a fan of eating chicken off of the bone. But, I hear they are wonderful. :)

Chicken wings ( I get the drummets, they are already separated)
1 bottle of franks red taco sauce
1 tbls Cayenne pepper (depending on the amount of chicken I usually use a little more)
1 cube butter or margarine

Fry chicken until cooked through. While chicken is cooking, melt butter add taco sauce and Cayenne pepper in saucepan. Once chicken is cooked dip in sauce, place on foil lined baking sheet, bake on 350 for 10-15 min. Repeat for spicier chicken.

Creamy tomatillo dressing

2009-10-14T21:33:00.003-06:00

Again, lots of copy cats for this. I just searched for one and tried it. I really like it. I think most of the recipes seem to stay fairly similar.

1 pkg hidden valley ranch dressing (powder)
1 cup buttermilk
1/2-1/3 bunch cilantro, chopped*
1/2-1 small jalepeno, seeds removed*
1 cup mayo
1 tsp lime juice
1-2 tomatillos, husks removed, rinsed and chopped.
1 clove garlic

Place everything in blender, blend till smooth.

*I usually use a little less cilantro, and usually 1 1/2-2 jalepenos. I like it a little spicy

Cafe Rio Pork Burritos

2009-10-14T21:27:00.005-06:00

I have seen a lot of copy cat recipes for this. They all are pretty similar in ingredients, maybe just varying a little. I got this from my sister....she has a very picky family, so I know its bound to be good if they eat it. :)

5-6 lb pork roast
1 (12oz) bottle of green taco sauce
1 tbls cumin
1 cup brown sugar
1 can Dr Pepper (I've heard that coke is just as good)

Place roast in crockpot (don't forget the liners) and add water to cover half way up roast. Cook on low 12 hours or over night. Drain most of liquid, but not all. In a mixing bowl combine, taco sauce, cumin and brown sugar. Stir to dissolve brown sugar. Add Dr. Pepper. Pour over roast. Continue cooking 6 more hours. 2 hours before serving shred pork. It's ready for however you want to serve it.

Meatballs with Roasted Red Pepper Sauce

2009-10-14T21:00:00.005-06:00

I've had this recipe for years, its one of the kids favorites. My mother in~law made for Sunday dinner once. It's so easy. Even easier with the slow cooker liners that are available now.

1 1/2 lbs frozen meatballs
1 jar roasted red bell peppers, drained
1/4 cup grated parmesan cheese
1/4 cup Italian dressing
1 jar marinara sauce

Place meatballs in slow cooker. Place bell peppers in blender cover, and blend until smooth. Add rest of ingredients and blend until well mixed. Pour sauce over meatballs. Cook on low for 6-7 hours. Serve over hot noodles, or we really like it over rice.

Sweet Strawberry Bread

2009-10-14T14:56:00.003-06:00

Again found this here. It turned out soooo good.

3 cups flour

2 cups sugar

1 tsp baking soda

3/4 tsp cinnamon

1 tsp salt

4 eggs

1 1/4 cup canola oil

2 cups fresh strawberries, cut small

Mix flour, soda, cinnamon and salt in bowl. Add eggs, sugar, oil. Mix until moist, carefully add strawberries. Batter will be thick. Spoon into greased and floured loaf pans. Bake at 350 for 1 hour and 10 minutes. Cool in pans 10 minutes then remove.

Soft Pretzels

2009-10-14T14:50:00.003-06:00

The kids and I LOVE soft pretzels with nacho cheese. I was so excited to come across this recipe here. I had everything for them on hand so I immediately made them, then ran to the store for individual nacho cheese cups I'd seen. The kids were in heaven when they got home from school. If you love soft pretzels try these. They were so easy. I didn't have kosher salt, but that's ok, we usually ask for the pretzel with out salt anyway.

1 1/2 cup warm water

1 pkg yeast (or 1 Tb)

1 Tb sugar

1 tsp salt

4 cups flour

Add sugar to warm water then sprinkle yeast on top. Let float for a minute then stir to dissolve the yeast. Let sit for 10 minutes as yeast activates and starts to foam. Add salt and flour and knead 5-10 minutes; adding more flour as needed to reduce stickiness. Divide dough in to 12 pieces and roll each piece into a long rope or "snake". Twist into pretzel shape and place on nonstick baking sheet. Make an egg wash with one egg and a Tb of water, lightly beaten together. Brush pretzels with egg wash then sprinkle liberally with Kosher salt. Bake at 425 degrees for 15 minutes or until lightly browned.

Taco Soup

2009-10-13T09:58:00.000-06:00

I got this recipe from my sister and we LOVE it...

1 lb ground beef, browned
3/4 cup salsa
2 cans pinto beans (not drained)
1/2 onion chopped
1 pkt of ranch seasoning
1/2 pkt of taco seasoning

Brown beef and onion. Drain. Add rest of ingredients and cook on low till warm. Serve with grated cheese, and sour cream, and chips. Jared likes flour tortillas instead of chips.

Swiss Chicken

2009-10-13T09:53:00.001-06:00

4-5 Chicken breasts
5-6 swiss cheese slices
1 can cream of celery soup
1 can cream of chicken soup
2 tbls of orange juice
1 cup sour cream

Arrange chicken in a large casserole dish. Mix soups, orange juice and sour cream together. Pour over chicken, place swiss cheese across the chicken. Sprinkle across the top with seasoned bread crumbs. Bake on 350 for 1 1/2 hours. Cover if starts to brown.

I served this with rice and a veggie on the side.

Mexican Chicken Lasagna

2009-10-13T09:40:00.004-06:00

I tried this at a pampered chef party a few weeks ago, and made it the other night. It turned out good and the kids really liked it.

1 pkg (8oz) cream cheese
1/4 cup lightly packed fresh cilantro chopped
2 cups shredded monterey jack cheese, divided
1 can (28oz) enchilada sauce
12 corn tortillas
3 cups diced or shredded cooked chicken
2/3 cup chopped onion
addition chopped cilantro (optional)

Soften cream cheese in microwave for 30-45 seconds. Add cilantro and 1 1/2 cups of jack cheese; mix well. Spread 2/3 cup of enchilada sauce over bottom of casserole dish (8x11) . Pour remaining sauce into large bowl; set aside.

Dip 4 tortillas into enchilada sauce, and arrange on bottom of dish. Scoop half of cheese mixture over tortillas, spread evenly. Top with 1 cup of chicken and 1/3 of onion. Repeat layers one time. Dip remaining 4 tortillas and arrange over second layer. Top with remaining chicken and onion. Pour remaining sauce over lasagna and sprinkle with remaining 1/2 cup cheese. Cover and bake for about 30 min. on 350.

*I don't have the deep dish baker they say to use, so I just used an 8x11 casserole dish. And I didn't add the cilantro. I'm not a huge fan of it and knew the kids wouldn't be either.

Chicken Cream Cheese Soup

2009-10-13T07:21:00.004-06:00

I have this on my menu for this week, again taken from here, and she found it here (they have some really good sounding recipes).

1 lb. chicken (breasts or combination)

1 onion, diced

1-2 Tbs. butter

2 handfuls baby carrots (about 2 cups sliced small)

4-5 potatoes, diced small

1 cup milk

1/4 c. flour

8 oz. pkg. cream cheese

1. Put chicken in pot and cover with water; boil until cooked. Take chicken out of water but keep the broth. When chicken is cool, shred.

2. Saute onion in butter. Put onion in pot and add carrots and potatoes. Add 3-4 cups of broth or enough to cover vegetables. Add bouillon cubes or soup base for flavor. (I add 4 bouillion cubes.) Bring to a boil and simmer until veggies are tender.

3. Mix flour with milk and add to soup. Soften cream cheese in microwave then add to soup in little pieces and stir until melted. Season with salt and pepper.

Taco ring

2009-10-12T19:52:00.008-06:00

Again another one I stole from Wendi, she has pictures on her blog of the ring, if you want to see how it is done. She had gotten it from Pampered Chef..It is by far one of our favorites. I make this often. I usually use two packages of cresent rolls.

Take 1 package of Pilsbury cresent rolls, remove from package, and separate the pieces. Then lay them out on a baking stone so that the points face outward.

Top with refried beans, pre-cooked ground beef, and grated cheddar cheese. Fold the dough over and seal.

Bake at 375 for 12 minutes until golden brown.

Serve this with shredded lettuce, tomatoes, salsa, and sour cream. Whatever you usually put on a taco works. When I am feeding adults and don't have picky children that cry about sour cream, I take the sour cream and put it in a tube with a fluted end, and squeeze a pretty dollop onto each section of the cresent so it has little white "flowers" all around the ring.

Honey Lime Enchiladas

2009-10-12T19:48:00.002-06:00

I got the recipe from my friend Wendi. You all should check out her recipe blog...I have tried a number of dinners from her and they have all been a hit with my family. I'm adding it to mine, so I don't have to go back through hers...I hope you don't mind Wendi?

Honey Lime Enchiladas

1/4 lbs. pork or chicken, cooked and shredded

Sauce:

1/3 c. honey

1/4 c. lime juice

1 Tbs. chili powder

1/2 tsp garlic powder

2 (10 oz) can green enchilada sauce

equal parts mixed together of:

shredded mozzarella cheese

shredded cheddar cheese

flour tortillas

Mix together sauce ingredients then add to shredded meat. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray. Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

2009-10-12T09:54:00.001-06:00

Wow, I have really neglected this blog for awhile now. I'm going to be re-doing it, and adding more recipes I've tried. Check back in a few days to see whats new.

Taco Pizza

2009-05-16T08:52:00.000-06:00

INGREDIENTS

1	can (11 oz) Pillsbury® refrigerated thin pizza crust
1	lb lean (at least 80%) ground beef
1	package (1 oz) Old El Paso® taco seasoning mix
1/4	cup water
1	can (4 oz) Old El Paso® chopped green chiles, drained
1/4	cup sliced ripe olives, drained
2	cups shredded Mexican cheese blend (8 oz)
1 1/2	cups shredded lettuce
1	cup seeded chopped tomato (1 large)
	Crushed corn chips, if desired
	Old El Paso® salsa, if desired

DIRECTIONS

1.	Heat oven to 400°F. Spray or grease 15x10-inch or larger dark or nonstick cookie sheet. Unroll dough on cookie sheet; starting at center, press dough into 15x10-inch rectangle.
2.	In 10-inch skillet, cook beef, taco seasoning mix and water as directed on package. Spoon evenly on dough. Top with chiles, olives and cheese.
3.	Bake 13 to 16 minutes or until crust is golden brown and cheese is melted. Top with remaining ingredients.

Fiesta Taco Casserole

2009-05-16T08:51:00.002-06:00

1	lb lean (at least 80%) ground beef
1	can (15 to 16 oz) spicy chili beans in sauce, undrained
1	cup Old El Paso® Thick 'n Chunky salsa
2	cups coarsely broken tortilla chips
4	medium green onions, sliced (1/4 cup)
1	medium tomato, chopped (3/4 cup)
1	cup shredded Cheddar or Monterey Jack cheese (4 oz)
	Tortilla chips, if desired
	Shredded lettuce, if desired
	Additional Old El Paso® Thick 'n Chunky salsa, if desired



	Print these coupons...





	About Concordance™

Serve with...

Total Time: 35 min

1.	Heat oven to 350°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.
2.	In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Sprinkle with onions, tomato and cheese.
3.	Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and additional salsa.

Chicken Salad Panini

2009-05-16T08:48:00.000-06:00

Prep Time:

10 min

Total Time:

16 min

Makes:

4 servings, 1 sandwich each

What You Need!

2-1/2 cups chopped cooked chicken breast

1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise

2 Tbsp. OSCAR MAYER Real Bacon Bits

1 green onion, thinly sliced

2 Tbsp. KRAFT Light Ranch Dressing

8 slices multi-grain bread

1 tomato, cut into 8 thin slices

4 KRAFT Deli Fresh 2% Milk Cheddar Cheese Slices

Make It!

MIX chicken, mayo, bacon, onions and dressing; spread onto 4 bread slices. Top with tomatoes, cheese and remaining bread.

COOK in preheated grill pan or skillet sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides.

Kraft Kitchens Tips

Serving Suggestion

Serve with a piece of fruit and CRYSTAL LIGHT Lemonade.

Special Extra

Stir a little GREY POUPON Dijon Mustard into chicken salad mixture before spreading onto bread slices as directed

Warm Italiano Spread

2009-05-16T08:47:00.000-06:00

Prep Time:

5 min

Total Time:

15 min

Makes:

Makes 12 servings, 2 Tbsp. spread and 6 cra...

What You Need!

1 pkg. (8 oz.) PHILADELPHIA 1/3 Less Fat Cream Cheese

1/4 cup pesto

1 plum tomato, chopped

1/4 cup KRAFT Finely Shredded Italian* Five Cheese Blend

TRISCUIT Cracked Pepper & Olive Oil Crackers

Make It!

HEAT grill to medium heat. Place unwrapped cream cheese on 8-inch square sheet of heavy-duty foil; top with pesto, tomatoes and shredded cheese.

PLACE foil on grill; cover with lid. Grill 8 to 10 min. or until shredded cheese is melted and cream cheese is softened, but still holding its shape.

TRANSFER foil to platter. Serve spread with crackers.

Citrus Cooler

2009-05-16T08:40:00.001-06:00

Citrus Cooler

Prep Time:

5 min

Total Time:

5 min

Makes:

8 (1-cup) servings

What You Need

1 env. KOOL-AID Sugar Free Lemonade Flavor Low Calorie Soft Drink Mix

2 cups cold water

2 cups cold orange juice

1 bottle (1 liter) diet lemon-lime carbonated beverage, chilled

ice cubes

Make It

PLACE drink mix in large plastic or glass pitcher. Add water and juice; stir until drink mix is dissolved. Refrigerate until ready to serve.

STIR in carbonated beverage just before serving. Serve over ice cubes.

2008-08-04T11:45:00.000-06:00

Slow-Cooked Baked Beans
Prep Time: 10 Min
Total Time: 14 Hr 10 Min
Makes: 10 servings (1/2 cup each)

INGREDIENTS:
1 bag (16 oz) dried navy beans, sorted, rinsed
1 cup water
1 medium onion, chopped (about 1/2 cup)
1/2 cup molasses
1/3 cup packed brown sugar
1 teaspoon salt
3 teaspoons ground mustard
1/2 teaspoon liquid smoke
DIRECTIONS:
1. In Dutch oven, mix beans and 10 cups water. Heat to boiling. Reduce heat; cover and simmer 2 hours. Drain and discard liquid.
2. In 3 1/2- to 4-quart slow cooker, mix drained beans, 1 cup water and all remaining ingredients.
3. Cover; cook on Low setting 10 to 12 hours.

2008-07-11T15:01:00.000-06:00

Grilled Picnic Taco Nachos

5 cups tortilla chips
1 can (15 oz) Progresso® black beans, drained, rinsed and mashed
1 can (4.5 oz) Old El Paso® chopped green chiles, drained
2 teaspoons Old El Paso® taco seasoning mix (from 1-oz package)
2 plum (Roma) tomatoes, chopped
2 medium green onions, sliced (2 tablespoons)
2 cups finely shredded Colby-Monterey Jack cheese blend (8 oz)

1. Heat gas or charcoal grill. Spray 12x18-inch foil pan with cooking spray. Spread tortilla chips in pan.
2. In medium bowl, mix beans, chiles and taco seasoning mix; spoon evenly over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. Cover pan with foil.
3. Place foil pan on grill over medium heat. Cover grill; cook 8 to 10 minutes or until cheese is melted. Carefully remove foil.

2008-07-10T14:17:00.001-06:00

Poppyseed Fruit Salad

Prep Time:
15 min
Total Time:
15 min
Makes:
12 servings, 2/3 cup each
1/3 cup KRAFT Creamy Poppyseed Dressing
1/3 cup strawberry low-fat yogurt
2 cups halved strawberries
2 cups seedless green grapes
2 medium kiwi, peeled, sliced
1 small cantaloupe, sliced
1 small honeydew melon, sliced
1 medium star fruit, sliced

MIX dressing and yogurt until well blended.

ARRANGE fruit decoratively on platter.

SERVE with the dressing mixture.

2008-07-10T14:12:00.000-06:00

Cheese and Fruit Kabobs

Makes:
8 servings, two kabobs each
1 pkg. (8 oz.) KRAFT Colby & Monterey Jack Cheese, cut into 16 cubes
16 seedless red grapes
16 small strawberries
4 kiwi, peeled, quartered
1 container (4 oz.) JELL-O Vanilla Pudding Snack
1 container (6 oz.) strawberry low-fat yogurt

ARRANGE 1 each cheese cube, grape, strawberry and kiwi chunk on each of 16 small straws or wooden skewers.

SERVE as dippers with the pudding and yogurt.

2008-07-10T14:07:00.000-06:00

Sangria Punch

Makes:
8 servings, 1 cup each
3/4 cup COUNTRY TIME Lemonade or Pink Lemonade Flavor Drink Mix
1 qt. (4 cups) cold reduced calorie cranberry juice cocktail
1 cup cold orange juice
1 Tbsp. fresh lime juice
3 cups cold club soda
2 medium oranges, sliced
2 medium limes, sliced

EMPTY drink mix into large pitcher. Add cranberry juice cocktail, orange juice and lime juice; stir until drink mix is completely dissolved.

REFRIGERATE until ready to serve.

STIR in club soda and fruit. Serve over ice cubes in tall glasses.
Kraft Kitchens Tips
Substitute
Use 1 tub CRYSTAL LIGHT Raspberry Ice Flavor Low Calorie Soft Drink Mix.
Jazz It Up
Add 1 cup mixed berries with the sliced fruit.
Substitute
For a change of pace, substitute orange juice for the cranberry juice cocktail.

2008-07-10T14:06:00.000-06:00

Mojito Lemon-Lime Cocktail

1 tub CRYSTAL LIGHT Lemonade Flavor Drink Mix
2-1/2 cups water
1/2 cup rum
6 mint sprigs
3 cups club soda
6 lime slices

EMPTY contents of drink mix tub into large plastic or glass pitcher. Add water and rum; stir until drink mix is completely dissolved.

ADD mint. Refrigerate until ready to serve.

STIR in club soda. Serve over ice cubes in tall glasses. Add lime slice to each glass.
Kraft Kitchens Tips
This lemon lime cocktail will be a great summer drink for those hot sizzling backyard parties.
show in a tall glass with a mint sprig and ice cubes.
Variation
For a non-alcoholic version, prepare as directed omitting the rum, increasing the water to 3 cups and adding a few drops of rum extract.

2008-07-10T14:04:00.000-06:00

Double Berry Martini

Makes:
6 servings, about 1 cup each
1 tub CRYSTAL LIGHT Raspberry Ice Flavor Low Calorie Soft Drink Mix
2 cups water
2 cups reduced calorie cranberry juice
1/2 cup vodka
2 cups club soda or sparkling water
6 frozen cranberries

EMPTY drink mix into large pitcher.

ADD water, cranberry juice and vodka; stir until drink mix is completely dissolved. Refrigerate at least 1 hour or until chilled.

STIR in club soda just before serving. Spoon cranberries evenly into 6 martini glasses; top with the beverage mixture.
Kraft Kitchens Tips
Substitute
Substitute fresh raspberries for the frozen cranberries.
Substitute
For a non-alcoholic version of this drink, just substitute an extra 1/2 cup water for the vodka.

2008-07-10T14:03:00.000-06:00

Strawberry Pink Lemonade

8 servings, 1 cup each
1 tub CRYSTAL LIGHT Pink Lemonade Flavor Low Calorie Soft Drink Mix
7 cups cold water
1 cup frozen strawberries, divided
ice cubes

PLACE drink mix in plastic or glass pitcher. Add cold water; stir until drink mix is dissolved.

POUR half of the prepared drink mix and half of the strawberries into blender; cover. Blend on high speed until smooth. Pour over ice cubes in tall glasses. Repeat with remaining prepared drink mix and strawberries.

SERVE immediately.
Kraft Kitchens Tips
Substitute
For an adults-only version, omit 1/2 cup of the water and add 1/2 cup vodka.

2008-07-10T14:01:00.000-06:00

Frozen Strawberry Kiwi-Tini

2 cups ginger ale
1/2 cup vodka
1 tub CRYSTAL LIGHT Strawberry Kiwi Flavor Low Calorie Soft Drink Mix
2-1/2 cups crushed ice
6 each kiwi and strawberry slices

PLACE ginger ale, vodka and drink mix in blender container; cover. Blend until drink mix is completely dissolved.

ADD ice; cover. Blend on high speed until smooth. Pour into 6 martini glasses. Garnish each with a kiwi and strawberry slice.
Kraft Kitchens Tips
Jazz It Up
Dip the rim of each glass in water; then dip in colored sugar for a festive look!
Variation
For a non-alcoholic version, prepare as directed substituting water or ginger ale for the vodka.

2008-07-10T13:59:00.000-06:00

Sweet BBQ Chicken Kabobs

Prep Time:
15 min
Total Time:
25 min
Makes:
4 servings, one kabob each
1 lb. boneless skinless chicken breasts, cut into 1-1/2-inch pieces
2 cups 1-1/2-inch fresh pineapple chunks
1 each: red and green pepper, cut into 1-1/2-inch chunks
1/2 cup KRAFT Original Barbecue Sauce
3 Tbsp. frozen orange juice concentrate, thawed

PREHEAT grill to medium-high heat. Using eight long wooden skewers (two, side-by-side, for each kabob), thread chicken alternately with pineapple and peppers onto skewers, to make four kabobs.

MIX barbecue sauce and juice concentrate; brush some of the sauce mixture onto kabobs.

GRILL 8 to 10 min. or until chicken is cooked through, turning and brushing occasionally with the remaining sauce mixture.

2008-07-09T15:42:00.000-06:00

I only go to Z'tejas for their corn bread and margaritas! I saw this on the news and had to put it on here to try at home!!

Recipe: Z'Tejas Famous Corn Bread

INGREDIENTS:
Corn Meal- 1 ½ cups
Flour- 1 ½ cups
Sugar- 1/3 cups plus 1 Tbs
Baking Powder- 1 tsp
Baking Soda- 1 tsp
Yogurt (plain)- 1 cup
Cream Corn- 1/3 cups plus 1 Tbs
Corn (frozen)- 1/3 cups plus 1 Tbs
Buttermilk- 1 1/2 cups
Eggs- 3 each
Butter (melted)- 1/3 cups plus 1 Tbs
Salt- 1/4 tsp

DIRECTIONS:
· Mix all dry ingredients together.
· In a large mixing bowl, whisk all wet ingredients together.
· Add dry ingredients to form batter.
· Use small pre-heated skillet, spray with non-stick cooking spray and then fill with 9 oz of batter.
· Bake at 375 degrees (convection oven) 400 degrees (conventional) for 16 minutes.
· Rotate at 8 minutes.
· Test using a toothpick in the center of the corn bread.
· Toothpick should come out clean.

2008-07-08T17:13:00.001-06:00

Spaghetti Sauce

INGREDIENTS:
1 onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 (28 ounce) can whole peeled tomatoes
2 (6 ounce) cans tomato paste
2 tablespoons dried basil

1 tablespoon dried oregano
2 bay leaves
1 tablespoon white sugar
1/4 teaspoon crushed red pepper flakes
1/4 cup red wine
1 pound Italian sausage (optional)

DIRECTIONS:
1. Heat olive oil in a large saucepan or Dutch oven. Saute onions and garlic until tender, 2-3 minutes. Add remaining ingredients (except sausage links) and simmer over low heat for 3 hours.
2. With one hour cooking time remaining, cook and brown sausages in a skillet. When browned, place in sauce and continue to simmer. Remove bay leaves before serving. Serve over hot cooked noodles, with sausages on the side.

2008-07-08T17:03:00.002-06:00

Best 30-Minute Barbecued Ribs

Prep Time:
20 min
Total Time:
30 min
Makes:
6 servings, four ribs each
4 lb. pork baby back ribs
1 cup BULL'S-EYE Original Barbecue Sauce or KRAFT Original Barbecue Sauce

CUT ribs into two-rib sections.

PLACE ribs in Dutch oven or large saucepan. Add enough cold water to cover ribs completely; cover with lid. Bring to boil. Reduce heat to medium-low; cover. Simmer 20 min.; drain.

PREHEAT grill to medium heat. Grill ribs 10 min. or until ribs are cooked through, turning occasionally and brushing generously with the barbecue sauce.

2008-07-08T17:00:00.000-06:00

Great Grilled Quesadillas

Prep Time:
5 min
Total Time:
9 min
Makes:
4 servings, two quesadilla halves each.
1/2 cup KRAFT Mexican Style Shredded Cheese
4 TACO BELL® HOME ORIGINALS® Flour Tortillas
1/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1/4 cup chopped cilantro

PREHEAT grill to medium heat. Sprinkle 2 Tbsp. cheese onto half of each tortilla; top with 1 Tbsp. each of the salsa and cilantro. Fold tortillas in half; press lightly to secure.

GRILL 1 to 2 min. on each side or until cheese is melted and quesadillas are lightly browned on both sides.

CUT each quesadilla in half to serve.

No Bake Peanut Bars

2008-06-26T14:36:00.004-06:00

1 cup light corn syrup
1 cup sugar
1 1/2 cups creamy peanut butter
6 cups rice krispies
1 cup butterscotch flavored chips
1 cup milk chocolate chips

Combine corn syrup and sugar in saucepan. Bring to boil over med-high heat. Remove from heat. Add peanut butter and mix well. Stir in cereal. Press into a 13x9 inch pan. Combine butterscotch and chocolate chips and melt over low heat. Stir until smooth, spread over cereal mixture.

Cream cheese Crockpot Chicken

2008-06-26T14:31:00.003-06:00

2 8oz packages cream cheese (room temp)
2 pkts dry Italian dressing
2 cans cream of chicken soup
6-8 frozen chicken breasts

Mix cream cheese, dressing and soup together. Place chicken in crockpot, pour soup mixture over chicken. Cook on low 6-8 hours. Serve over noodles or rice. (We like rice).

Salt Dough Clay

2008-06-26T14:27:00.002-06:00

2 cups flour
1 cup salt
1/2 cup corn starch
1 tbls veg oil
1 tbls powdered alum
2 cups water

Mix all ingredients. Cook over med heat unit thickened. Remove from pan and knead until smooth. Keeps for many weeks in fridge.

*We did a few projects for school with this, and it turned out to be a good recipe to use.

Whole Wheat Pizza Crust

2008-06-26T14:21:00.002-06:00

1 cup warm water
1 tbls yeast
1 tsp salt
1 tsp sugar
2 tbls veg oil
1 1/2 cup white flour
1 1/2 cup whole wheat flour

Dissolve sugar in water, add yeast. Add oil and salt. Add flours. Knead 5 min. Cut in half, cover and let rise. Roll out and place on lightly oiled round pizza pans. Let rise 15 min., before adding toppings, for a thicker crust. Bake 450 15-20 min.

*I have tried this one and it was pretty good.

Pizza Dough

2008-06-26T14:17:00.003-06:00

2 cups warm water
2 tbls yeast
2 tsp sugar
2 tsp salt
4 tbls oil
5-6 cups of flour

Dissolve yeast in warm water. Add sugar, salt, and oil. Mix well. Add flour in small amounts until well mixed. Knead about 10 min. Let dough rest 5-10 min. Makes about 3 round pizzas.

Top however you like. Bake on 425 for 15-20 min.

Baked Enchilada Casserole

2008-05-22T12:24:00.000-06:00

INGREDIENTS:

Crisco® Original No-Stick Cooking Spray
3 tablespoons Crisco® Pure Corn Oil
1 large onion, chopped
2 cloves garlic, minced
2 pounds lean ground beef
1 1.25 ounce pkg taco seasoning mix
1 4-ounce can diced green chilies
Salt and pepper
12 5 to 6-inch diameter corn tortillas
1 15-ounce can black beans; rinsed and drained
2 cups grated sharp cheddar cheese
1 15-ounce jar enchilada sauce
1 16-ounce jar salsa

PREPARATION DIRECTIONS:

1.

Heat oven to 350°F. Spray a 13x9x2-inch glass dish with no-stick cooking spray; set aside. Heat corn oil in a large skillet over medium heat; add onion and garlic. Sauté just until onion is softened; remove from pan.

2.

Add ground beef; cook over medium high heat until brown, about 10 minutes. Reduce heat to low. Add onion and garlic back to pan. Mix in taco seasoning and green chiles; sauté 5 minutes. Season mixture with salt and pepper.

3.

Overlap 6 tortillas on bottom of prepared dish, covering the dish completely. Spoon beef mixture evenly over tortillas. Spoon beans over beef.

4.

Pour half the enchilada sauce and half the salsa over the beans. Sprinkle with ½ cup cheese. Cover with remaining 6 tortillas. Pour remaining enchilada sauce and salsa over tortillas. Sprinkle with remaining cheese.

5.

Bake until hot and bubbling at edges, about 30 minutes. Let stand 5-10 minutes before serving.

2008-05-22T12:23:00.000-06:00

Honey Wheat Bread II

Submitted by: Meghan Monahan
Rated: 5 out of 5 by 111 members

Prep Time: 30 Minutes
Cook Time: 30 Minutes

Ready In: 2 Hours
Yields: 24 servings

"This is a simple loaf with less whole wheat than many, but it still offers all the essential ingredients for a wholesome eating."

INGREDIENTS:

2 cups warm water (110 degrees F/45

degrees C)

2 cups whole wheat flour

1 tablespoon active dry yeast

1 teaspoon salt

1/3 cup honey

1/3 cup vegetable oil

5 cups all-purpose flour

DIRECTIONS:

1.	Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
2.	Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.
3.	Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

2008-05-22T12:22:00.001-06:00

Turkey Club Bake

16 Ratings
11 Reviews

All of the classic club sandwich ingredients—bacon, tomato, mayo and cheese—come together in this tasty turkey bake.

Prep Time:20 min

Start to Finish:35 min

Makes:6 servings

2	cups Original Bisquick® mix
1/3	cup mayonnaise or salad dressing
1/3	cup milk
2	cups cubed cooked turkey
2	medium green onions, sliced (1/4 cup)
6	slices bacon, crisply cooked and crumbled
1/4	cup mayonnaise or salad dressing
1	large tomato, chopped (1 cup)
1	cup shredded Colby-Monterey Jack cheese (4 ounces)

1.	Heat oven to 450ºF. Grease cookie sheet. Stir Bisquick, 1/3 cup mayonnaise and the milk in medium bowl until soft dough forms. Press dough into 12x8-inch rectangle on cookie sheet.
2.	Bake 8 to 10 minutes or until golden brown.
3.	Mix turkey, onions, bacon and 1/4 cup mayonnaise. Spoon over crust to within 1/4 inch of edges. Sprinkle with tomato and cheese. Bake 5 to 6 minutes or until mixture is hot and cheese is melted.

Fiesta Salad

2008-05-20T16:05:00.000-06:00

8-10 servings

INGREDIENTS:

HONEY-LIME DRESSING
1/4 cup fresh lime juice
1/4 cup Crisco® Pure Vegetable Oil
1/4 cup red wine vinegar
2 tablespoons honey
2 tablespoons finely chopped fresh cilantro
2 teaspoons minced garlic
SALAD
1 (10 oz.) package blend of romaine and leaf lettuce
1 can (15 oz.) black beans, rinsed and well drained
1 pint grape or cherry tomatoes, halved
1 (10 oz.) package frozen corn kernels, thawed
3/4 cup thinly sliced radishes
1/2 small red onion peeled and sliced
1 ripe avocado, peeled, cored and chopped
1 cup chopped red bell pepper
1/2 cup crumbled feta cheese, plus additional for garnish
Salt and freshly ground black pepper

PREPARATION DIRECTIONS:

1.

MIX all Honey-Lime Dressing ingredients, in a small bowl until combined.

2.

TOSS all salad ingredients in a large bowl, JUST BEFORE serving.

3.

POUR dressing over salad; toss until evenly distributed. Season salad to taste with salt and freshly ground black pepper. Serve immediately with additional cheese and Honey-Lime dressing on the side.

2008-04-15T18:23:00.001-06:00

Lemon Poppy Seed Loaf

20 min
1 loaf

INGREDIENTS:

Loaf:
2 packages Martha White® Lemon Poppyseed Muffin Mix
2/3 cup milk
1/4 cup Crisco® Pure Vegetable Oil
2 eggs, beaten
Glaze:
1 cup powdered sugar
2 tablespoons lemon juice

PREPARATION DIRECTIONS:

1.

Heat oven to 350 degrees F. Grease bottom only of 9x5-inch loaf pan. In large bowl, combine all loaf ingredients; mix well. Pour into greased pan.

2.

Bake at 350 degrees F. for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; place on wire rack. Cool 1 hour or until completely cooled.

3.

For glaze, combine powdered sugar and lemon juice in small bowl; mix well. Drizzle over cooled loaf. Wrap tightly and store in refrigerator.

2008-04-15T18:22:00.001-06:00

Whole Wheat Rolls

45 min
20 min
2 Dozen

INGREDIENTS:

2 cups milk
1/2 cup sugar
1 tablespoon salt
3 tablespoons Crisco® All-Vegetable Shortening
3 1/2 cups Pillsbury BEST® Whole Wheat Flour
2 packages active dry yeast
2 large eggs
3 1/4 to 3 1/2 cups Pillsbury BEST® All Purpose Flour
Crisco® Original No-Stick Cooking Spray

PREPARATION DIRECTIONS:

1.

In saucepan, heat together milk, sugar, salt and shortening just until warm, stirring occasionally until melted. In large mixer bowl, combine whole wheat flour and yeast. Add milk mixture add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed.

2.

By hand, stir in enough all purpose flour to make a soft dough. Turn out on lightly floured surface. Knead until smooth. Coat large bowl with no-stick cooking spray. Place dough in bowl, turning once to coat surface. Cover. Let rise until double about 1 1/2 hours. Punch down. Cover and let rest 10 minutes.

3.

Coat baking sheet with no-stick cooking spray. Shape into 24 rolls. Place on prepared baking sheets. Cover and let rise until almost double, about 45 minutes.

4.

Heat oven to 400ºF. Bake 15 to 20 minutes or until browned. Remove from baking sheets. Cool.

2008-04-15T18:21:00.001-06:00

Aunt Lois' Banana Nut Bread

15 min
1 loaf

INGREDIENTS:

1-1/2 cups Martha White® All-Purpose Flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup Crisco® Pure Vegetable Oil
3 tablespoons buttermilk
2 eggs, beaten
1 cup mashed ripe bananas
1/2 cup chopped pecans

PREPARATION DIRECTIONS:

1.

Heat oven to 325 degrees F. Grease and flour bottom only of 8x4 or 9x5-inch loaf pan. In large bowl, combine flour, baking soda and salt; mix well.

2.

Add sugar, oil, buttermilk and eggs; blend well. Add bananas and pecans; mix well. Pour batter into greased and floured pan.

3.

Bake at 325 degrees F. for 1 1/4 to 1 1/2 hours or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; place on wire rack. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator.

2008-04-10T10:49:00.001-06:00

Strawberries and Cream Dessert Squares

1 Ratings
0 Reviews

Looking for that new dessert to wow a crowd? It's the one that you'll make over and over, and everyone asks for the recipe? Try this one, made easier with a cookie mix.

Prep Time:30 min

Start to Finish:2 hr 30 min

Makes:20 servings

Crust
1	pouch Betty Crocker® sugar cookie mix
1/2	cup butter or margarine, softened
1	egg
Filling
1	cup white vanilla baking chips (6 oz)
1	package (8 oz) cream cheese, softened
Topping
4	cups sliced fresh strawberries
1/2	cup sugar
2	tablespoons cornstarch
1/3	cup water
10	to 12 drops red food color, if desired

1.	Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 20 to 25 minutes or until light golden brown. Cool completely, about 30 minutes.
2.	In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
3.	In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator

2008-03-19T07:28:00.001-06:00

Overnight Brunch Egg Bake

Ham and eggs for brunch gets put to bed early so it can come out looking pretty as a picture for a brunch crowd.

Prep Time: 30 Min

Total Time: 9 Hr 35 Min

Makes: 12 servings

User Rating:

INGREDIENTS:

24	oz. (6 cups) shredded colby-Monterey Jack cheese blend
2	tablespoons margarine or butter
1/3	cup sliced green onions
1/2	medium red bell pepper, chopped
1	(4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
8	oz. cooked ham, cut into thin bite-sized strips
8	eggs
1/2	cup all-purpose flour
2	tablespoons chopped fresh parsley
1 3/4	cups milk
	Chopped red bell pepper, if desired
	Chopped fresh parsley, if desired

DIRECTIONS:

1.	Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Sprinkle half of cheese evenly into sprayed baking dish.
2.	Melt margarine in medium skillet over medium heat. Add onions, 1/2 medium bell pepper and mushrooms; cook until onions and bell pepper are tender. Arrange vegetables over cheese in baking dish. Top with ham strips. Sprinkle remaining cheese over ham.
3.	Beat eggs in large bowl. Lightly spoon flour into measuring cup; level off. Add flour, parsley and milk to eggs; blend well. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight.
4.	To serve, heat oven to 350°F. Uncover baking dish; bake at 350°F. for 55 to 65 minutes or until mixture is set and top is lightly browned. Let stand 10 minutes before serving. To serve, cut into squares. Garnish with red bell pepper and fresh parsley.

NUTRITION INFORMATION:

1 Serving: Calories 350 (Calories from Fat 230); Total Fat 25g (Saturated Fat 13g); Cholesterol 205mg; Sodium 710mg; Total Carbohydrate 8g (Dietary Fiber 1g, Sugars 3g); Protein 24g Percent Daily Value*: Vitamin A 25%; Vitamin C 8%; Calcium 45%; Iron 8% Exchanges: 1/2 Starch; 3 High-Fat Meat
*Percent Daily Values are based on a 2,000 calorie diet.

2008-03-17T16:34:00.001-06:00

Do-Ahead Breakfast Bake

200 Ratings
62 Reviews

Betty Crocker Bisquick II Cookbook shares a recipe! This is a weekend favorite--ham, potatoes, cheese and eggs combined in a simple, yet company-good casserole.

Prep Time:10 min

Start to Finish:4 hr 55 min

Makes:12 servings

1	cup diced fully cooked ham (6 oz)
2	boxes Betty Crocker® Seasoned Skillets® hash brown potatoes
1	medium green bell pepper, chopped (1 cup)
1	tablespoon dried chopped onion
2	cups shredded Cheddar cheese (8 oz)
1	cup Original Bisquick® mix
3	cups milk
1/2	teaspoon pepper
4	eggs

1.	Heat oven to 375ºF. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray.
2.	Layer ham, potatoes, bell pepper, onion and 1 cup of the cheese in baking dish. In large bowl, stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish; sprinkle with remaining 1 cup cheese. Cover; refrigerate at least 4 hours but no longer than 24 hours.
3.	Bake uncovered 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes.
High Altitude (3500-6500 ft): No change.

Pumpkin Bread

2008-03-12T11:04:00.002-06:00

1 small can pumpkin (Libby's)
3 cups sugar
3 1/2 cups flour
1 tsp cinnamon
1 1/2 tsp salt
1 cup veg. oil
4 eggs
1/3 cup water
1 tsp vanilla
2 tsp b. soda

Mix wet ingredients together, add dry ingredients, mix well. Pour into well greased and floured bread pans. Bake on 350 for 1 hour

Frosting

2008-03-12T11:00:00.001-06:00

1/2 bag of powdered sugar (about 2 1/2 cups)
1/2 cup shortening
1/3 cup of milk
1 tsp vanilla
dash of salt
2 tbls of cocoa (or any color of food coloring)

Mix everything all together, add cocoa or food coloring.

Brownies

2008-03-12T10:57:00.004-06:00

1 cup butter/marg. (2 cubes)
2 cup sugar
4 eggs
3/4 cup cocoa
2 tsp vanilla
1 1/2 cup flour
1 cup chopped nuts (optional)

Melt butter, add cocoa stir until melted. Remove from heat, stir in sugar, blend in eggs 1 at a time. Add vanilla, stir in flour and nuts. Pour into well greased and lightly floured baking pan. Bake on 350 for 30 min. Let cool, Frost.

Snickerdoodle Cookies

2008-03-12T10:52:00.002-06:00

1 cup shortening
1 1/2 cup sugar
2 eggs
1 tsp b. soda
1/2 tsp salt
2 tsp cream of tarter
2 1/4 cup flour
cinnamon and sugar mixture

Mix shortening, eggs and sugar, blend well. Add b. soda, salt, cream of tarter and flour. Mix well, roll in to balls and roll around in cinnamon~ sugar mixture. Bake on 350 for 8-10 min.

No Bake Cookies

2008-03-12T10:48:00.002-06:00

1/2 cup butter/margarine
1/2 cup milk
4 tbls cocoa
2 cups sugar
1/2 tsp salt
1/2 tsp vanilla
1/2 cup peanut butter
3 cup oatmeal

Melt butter, add milk, cocoa, sugar, salt and vanilla. Bring to rolling boil for 2 1/2 min. Remove from heat, add peanut butter stir until melted add oatmeal. Spoon onto a foil lined cookie sheet, refrigerate until firm.

Potato Salad

2008-02-13T16:08:00.002-07:00

6 Potatoes, boiled whole with skin on. 25 min, drain let cool
4 hard boiled eggs
4-5 dill pickles, chopped
green or yellow onion chopped
mayo

Peel potatoes, dice up. Add chopped up egg, pickles and onions. Mix with enough mayo to hold together. Salt and pepper to taste

Creamy Pasta Salad

2008-02-13T16:01:00.002-07:00

1 qrt buttermilk
3~4 tbls mayo ( I use about 2 1/2)
1/2 tsp onion salt
1/2 tsp garlic salt
3-4 tsp dill weed
3 tbls ranch dressing

Mix together let sit several hours or overnight

1 pkg penne noodles~ drain, don't rinse, let cool
1 pkg grape tomatoes halved
1 1~1/2 cucumbers, peeled and sliced and quarted
mozzarella cheese, cubed. I love cheese so I use about half to 3/4 of a 2lb block

Add noodles to sauce, mix well and cheese, tomatoes, and cucumbers. Let chill 1 hour, stir before serving.

*This is the best with a summer BBQ!!*

Pepperoni and Cheese Bake

2008-02-13T15:57:00.003-07:00

3 cups penne noddles
3 cups spaghetti sauce
1 pkg sliced pepperoni, quartered
1 cup mozzarella cheese
1 tbls grated parmesan cheese

Heat oven to 350. Prepare pasta to pkg directions. In large bowl toss pasta, sauce, pepperoni and cheese. Pour into 11x7 baking dish. Sprinkle with Parmesan cheese. Bake for 30 min or until hot and bubbly.

Steak Burritos

2008-02-13T15:49:00.004-07:00

1~1 1/2 lbs round steak, cubed
1 can pinto beans, drained
2 cans diced green chilis
2 cans diced tomatoes
1/2 onion chopped
1 cup shredded cheese

brown steak and onion. Add tomatoes, simmer 1 hour. Add beans and chili's simmer 20 more min. Add 1/2 cup down center of tortilla, roll. Top with more meat mixture and cheese. Put in oven to melt.

Italian Pork Chops

2008-02-13T15:41:00.003-07:00

4~6 boneless pork loin chops
1/2 cup bisquick mix
1/3 cup Italian salad dressing
1/2 cup garlic herb bread crumbs
2 tbls veg oil

Coat pork chops with bisquick, then dip into dressing, then coat with bread crumbs. Heat oil in skillet to med~med high. Cook pork chops about 5 min or until golden brown. Reduce heat to low. Carefully turn pork. Cook 10~15 min longer or until pork is done.

*I usually need to add a little more oil then the 2 tlbs.*

Crock Pot Chicken

2008-02-13T15:38:00.002-07:00

4-6 frozen chicken breast
2 can cream chicken soup
1 pkg Lipton's onion soup

Place chicken in slow cooker, mix cream of chicken soup and onion soup together. Pour over chicken. Cook 6-8 hours on low. Serve over rice or egg noodles

Zesty slow cooker BBQ Chicken

2008-02-13T15:35:00.005-07:00

6 frozen chicken breasts
1 bottle BBQ sauce
1/2 cup Italian dressing
1/4 cup brown sugar
2 tbls worcestershire sauce

place frozen chicken in crockpot on low. Mix all ingredients together, pour over chicken. Cook for 6-8 hours on low. 3-4 hours on high. Shred chicken, and let cook for another hour. Serve on buns.

BBQ Chili Bake

2008-02-13T15:32:00.004-07:00

1 lb ground beef
1/2 cup BBQ sauce
1/2 cup chopped onion
1 can hormel chili
1 pkg. macaroni and cheese

Preheat oven to 350. Brown meat add onion; drain. Add BBQ sauce, and chili. Prepare Mac and cheese to pkg directions, omitting the milk.
Layer half the mac and cheese, then add meat mixture, cover with rest of mac and cheese. Cover with foil and bake for 30 min.

2008-02-04T14:46:00.000-07:00

This Weeks Meal Ideas:

Mon: Tortellini Alfredo, salad, rolls
Tues: StopTop Chicken bake, veggies
Wed: Roast, mashed potatoes
Thurs: Chicken Spaghetti Toss, salad, garlic bread
Friday: Home made Pizza, salad
Sat: Tacos, corn bread, spanish rice
Sun: Tatortot casserole, veggies,

2008-02-04T14:42:00.001-07:00

Eggs Benedict

INGREDIENTS:

1/2 cup butter
2 egg yolks
1 teaspoon fresh lemon juice
1/4 cup boiling water
dash salt
dash ground cayenne pepper
3 tomatoes, ends removed and halved
12 thin slices cooked ham
6 eggs
6 English muffins, split, toasted, and buttered

PREPARATION:

Eggs Benedict. In the top of a double boiler, whisk egg yolks and lemon juice together. Add 1/3 of the butter, about 3 tablespoons. Place double boiler over simmering water. Cook, beating constantly, until butter melts and sauce begins to thicken. Add 3 more tablespoons of butter, stir until butter melts, then add remaining 2 tablespoons of butter. Slowly whisk in boiling water. Continue cooking over simmering water, stirring, until mixture thickens, about 2 to 3 minutes. Remove from heat; stir in salt and cayenne pepper.

Place ham slices and tomato halves on rack of broiler pan. Broil 4 inches from heat for about 4 minutes, or until ham begins to get browned and tomatoes are cooked through.

While ham is broiling, pour about 2 inches of water into a large skillet. Lightly salt water; bring to the boiling point. Carefully put eggs in water, breaking into a cup first, then gently slipping them into the water one at a time.

Simmer eggs, while basting with the water, for 3 to 5 minutes or until set. Remove with slotted spoon; drain.

On warm serving plates, place English muffins, 2 halves to each plate. Top halves with 2 slices of ham and a poached egg. Spoon a little sauce over the egg and place a thick slice of boiled tomato next to the egg.
Recipe for eggs benedict serves 6.

2008-02-04T14:39:00.001-07:00

White Chocolate Popcorn

2 bags popped popcorn
1 12oz bag of white chocolate chips
1 tbls crisco

Melt crisco, add chocolate chips, stir until melted and smooth. Pour over popcorn.

2008-02-04T14:33:00.000-07:00

Peanut Butter Popcorn

2 bags popped popcorn
1/2 cup marg.
3/4 cup brown sugar
1/4 cup peanut butter
20 lrg marshmallows

Pour popcorn into lrg bowl. Melt butter, add brown sugar and marshmallows, stir until melted and smooth. Remove from heat and stir in Peanut butter until well blended. Pour over popcorn and stir quickly to coat.

2008-02-04T14:29:00.000-07:00

Chicken Spaghetti Toss

5 green onions, chopped
2 garlic cloves, minced
2 tbls butter
2 tbls olive oil
3 tbls lemon juice
3 tbls freshed parsley, minced
1 tsp lemon pepper
1 1/2 lbs boneless skinless chicken breasts, cubed and cooked
1 pkg spaghetti

In large skillet saute onion and garlic in butter and oil, until tender. Stir in cooked chicken, lemon juice, parsley, salt and lemon pepper. Saute for 15-20 min or until heated through. Meanwhile, cook noodles to pkg directions; drain. Add to chicken mixture and toss.

2008-02-04T08:47:00.001-07:00

Beef and Bean Chimichangas

Ingredients:

	1 pound ground beef
	2 tablespoons Crisco® Vegetable Oil
	1 medium onion, chopped
	2 cloves garlic, minced
	1 small red bell pepper, diced
	1 (16 oz) can whole tomatoes, drained and chopped
	1/3 cup salsa
	1-1/2 teaspoons chili powder
	3/4 teaspoon ground coriander
	1/2 teaspoon ground thyme
	1/2 teaspoon salt
	1/8 teaspoon cayenne pepper
	1/8 teaspoon ground cumin
	1 cup refried beans
	1 cup cooked black beans
	6 (8 inch) flour tortillas, warmed according to package directions for easier folding
	Crisco® Pure Corn Oil
	3/4 cup shredded Monterey Jack cheese
	Shredded iceburg lettuce (optional)
	Additional salsa (optional)
	Guacamole (optional)
	Sour Cream (optional)

Directions:

Brown ground beef in a medium skillet over medium high heat. Drain. Remove beef from skillet; set aside. Add all-vegetable oil to the same skillet.

Add onion, garlic and red bell pepper. Cook and stir over moderate heat until onion is tender. Stir in cooked ground beef, tomatoes, salsa, chili powder, coriander, thyme, salt, cayenne and cumin.

Cook over medium-low heat, stirring occasionally, 10 to 15 minutes, or until mixture is thickened. Remove from heat.

Stir in refried beans and black beans.

Place 1/2 cup beef mixture in center of each tortilla. Fold opposite sides of tortilla toward center over beef mixture. Fold ends toward center; secure with wooden pick. Chill 15 minutes.

Heat 2 inches all-vegetable oil in deep-fryer or large saucepan to 375°F.

Fry 1 or 2 chimichangas at a time 1 1/2 to 2 minutes or until golden brown. Drain on paper towels. Sprinkle top of each chimichanga with 2 tablespoons Monterey Jack cheese.

Serve immediately on a bed of shredded iceberg lettuce with salsa, guacamole and sour cream, if desired.

Yield: 6-8 Servings

Tortellini Alfredo

2008-02-04T08:38:00.001-07:00

Tortellini Alfredo

2 pkg cheese tortellini
1/2 cup onion, chopped
1/3 cup butter
1 1/2 cup frozen peas
1 cup thinly sliced mushrooms
1 cup cubed, fully cooked ham
1 3/4 cup whipping cream
1/4 tsp pepper
3/4 cup grated Parmesan cheese

Cook tortellini according to package directions. Meanwhile, cook onion in butter until tender. Add peas, mushrooms, and ham, cook until mushrooms are tender. Stir in cream and pepper, heat through. Add Parmesan cheese, stir until melted. Drain tortellini and place in serving dish, add sauce and toss to coat.

2008-01-31T17:19:00.001-07:00

Creamy Macaroni and Cheese

Recipe courtesy Paula Deen
Show:	Paula's Home Cooking
Episode:	Slow Cookin'

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stuck) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepperBoil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

We had this Sunday night, with a salad and garlic bread. Very good.

2008-01-31T14:37:00.001-07:00

I was getting really frustrated the other day, while trying to find a recipe I had seen a hundred times in my big unorganized mess. I knew it was there somewhere I just could not find it. So I have decided to set my recipes up on-line, and try to organize them a bit. I have recipes EVERYWHERE, in a folder in my email box, in my bookmarks online, in books and folders. Its just crazy sometimes trying to find one. Or seeing one I have forgotten about because I haven't looked in that folder for months. I love sharing recipes and even more I love getting new recipes to try. So please feel free to try some of these out and let me know you think!

I totally stole this idea from my friend Wendi, again I am very unoriginal. But an awesome idea! I hope you don't mind Wendi!!!