CHICKEN TOT PIE

CHICKEN TOT PIE 1 T butter or margarine 1/2 c chopped onions 1 pkg (16 oz) frozen mixed veggies of your choice 2 c chopped cooked chicken or turkey 1 can cream of chicken soup 1/4 c milk 1 t thyme 4 c Tater Tots (about 1/2 pkg) Preheat oven to 375°. Saute onions in butter until tender. Add the veggies, chicken, soup, milk and thyme. Cook over low heat until heated through. Pour into a 1 1/2 qt. casserole and arrange tater tots on top. Bake 45 minutes or until tots are golden brown and casserole is hot and bubbly.

Lemon and Blueberry Crispies

Lemon and Blueberry Crispies 1 box of lemon cake mix 1 egg, slightly beaten 1 stick of butter 1 c. Rice Krispies 1/4 c. dried blueberries In the bowl of your mixer, add the cake mix, egg and butter. Beat until well combined. Carefully fold in Rice Krispies and blueberries. Roll into 1 1/2-inch balls and place on ungreased cookie sheet. Bake at 350 for 9 minutes or until the edges are slightly golden. Cool on the cookie sheet for 1 minute. Remove and cool on wire rack.

Baked Potato Fries

Baked Potato Fries 1 cup Italian seasoned breadcrumbs 1 pkg. frozen steak fries, 28 oz 3 large eggs, lightly beaten 3 Tbsp. butter, melted 1 tsp. salt Preheat oven to 450. Put breadcrumbs in zip top plastic freezer bag. Dip fries in beaten egg; put fries in bag. Seal bag, and shake to coat. Put fries n single layer on ungreased 15 x 10 inch jelly roll pan. Drizzle with butter. Bake uncovered, at 450 for 22 minutes or til golden. Turn once. sprinkle with salt and serve at once. Serves 8 If you line the baking sheet with parchment paper, the clean up will be easier. Just toss the parchment once the the fries are done.

Easy Crock Pot Potato Soup

Easy Crock Pot Potato Soup 1 30 oz. bag of frozen diced hash browns 1 32 oz box of chicken broth... 1 can of cream of chicken soup (10 oz) 1 pkg. cream cheese (8 oz, not fat free) 3 oz bacon bits 1 cup shredded cheddar cheese salt and pepper to taste Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken soup and half of the bacon bits. Add a pinch of salt and pepper. Cook on low for 8 hours or until potatoes are tender. An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot. Mix a few times throughout the hour before serving. Once the cream cheese is completely mixed in, it's ready to serve. Top with cheddar cheese and some additional bacon bits.

CUCUMBER CREAM CHEESE SPREAD

CUCUMBER CREAM CHEESE SPREAD 2 (8 oz.) pkg. cream cheese 2 tsp. lemon juice 1/4 tsp. prepared horseradish 1/4 tsp. salt 1/8 tsp. hot sauce 2 tsp. minced onion 1/2 medium cucumber, peeled and finely chopped Beat cream cheese until smooth. Add next four ingredients and mix well. Stir in onion and cucumber. Put in covered container. Chill one hr before serving.

CHOCOLATE CHIP PEANUT BUTTER MUFFINS

CHOCOLATE CHIP PEANUT BUTTER MUFFINS 2/3 c. smooth peanut butter 2 tbsp. butter, melted 3/4 c. sugar 2 eggs 1 1/2 tsp. vanilla extract 1 1/2 c. flour, self rising 1/2 c. milk 6 oz. chocolate chips (1 c.) Preheat oven to 350 degrees. In a large mixing bowl, mix in peanut butter and melted butter, stir until well blended. Mix in sugar, eggs, and vanilla. Combine flour. And to peanut butter mixture along with milk and chocolate chips. Stir just until combined. Spoon batter into 12 paper lined 2 1/2 to 3 inch muffin tins. Bake 20 to 25 minutes or until muffins spring back when lightly touched in center. Serve warm or room temperature. Makes 12 muffins

Slow Cooker Chicken and Mushroom Gravy

Slow Cooker Chicken and Mushroom Gravy 1 1/2 pounds chicken breast filets (about 3 filets), skinless 2 tablespoons oil, I used canola 16 ounces mushrooms, sliced 1 yellow onion, thinly sliced into rings 2 cloves garlic, minced 1/2 teaspoon black pepper Kosher or sea salt to taste 1/4 cup fresh flat leaf parsley, chopped 1-1/2 cups chicken broth, low sodium, fat free 2 tablespoons cornstarch Add oil to a skillet or slow cooker, if using a Stovetop Slow Cooker, turn to medium-high heat and sear chicken on both sides just until brown, remove and place on a paper towel. Reduce heat to medium-low, add onion to the same skillet, and saute until tender, about 4 minutes. Add chicken, onion and remaining ingredients (except the cornstarch) to the slow cooker, cover and cook on low 3-1/2 to 4-1/2 hours or until chicken is done and easily flakes with a fork. Note: Mushrooms, onion and garlic go on top of chicken. Remove chicken from slow cooker and set aside. Add cornstarch to slow cooker and whisk until smooth. Return chicken to slow cooker and continue cooking until gravy is thick, about 15 minutes. TIP: One of our readers made this suggestion: when you add the onion to the skillet, pour in about a 1/4 cup broth to deglaze the pan and pick up all the bits on the bottom of the pan from the chicken and then add to the slow cooker. Serving suggestions: Serve over brown rice or whole wheat pasta.

SWEET-SOUR CHICKEN

SWEET-SOUR CHICKEN 2 tbs each soy sauce and oil 1/4 cup each sugar and cider vinegar 1 pound boneless skinless chicken thighs, cut into 3/4" pieces 6 tsp cornstarch 1/3 cup ketchup 8 oz can pineapple chunks, drained, juice reserved 1 tbs minced ginger 1 green bell pepper, cut into 3/4" pieces In a bowl, combine chicken, 4 tsp cornstarch and 1 tbs soy sauce. In a bowl, whisk remaining cornstarch and soy sauce with ketchup, sugar, vinegar and pineapple juice. *In a skillet, heat oil. Add chicken, cook until browned. Add ginger, cook until fragrant. Add pineapple chunks and bell pepper. Cook until pepper is tender. Stir in ketchup mixture, bring to a boil, cook until sauce thickens. SERVE & ENJOY...

Frozen Cranberry Salad

Frozen Cranberry Salad 1 can jellied cranberry sauce 1 ( 8 3/4 oz) can crushed pineapple 1 cup miniature marshmallows 1 Tbsp. lemon juice 1 cup cream, whipped 1/4 cup mayonnaise 1/4 cup confectioners' sugar Combine cranberry sauce, pineapple, marshmallows, and lemon juice. Spread in bottom of 8x8 inch pan. Combine whipped cream, mayonnaise and sugar. Spread over cranberry mixture and freeze. Cut in squares and serve on a lettuce leaf. As mixture freezes the marshmallows come to the top.

Grocery Bag Cracker Jack

Grocery Bag Cracker Jack 10-12 cups cereals and/or snack foods, such as popcorn and pretzels 1 stick butter 1/4 cup corn syrup 1 cup brown sugar 1 tsp. salt 1 tsp. baking soda 1 tsp. vanilla In a 3 quart microwave-safe bowl, place butter, corn syrup, brown sugar and salt. Microwave on high for 2 minutes, stir, and then microwave 2 minutes more. While the brown sugar mixture is cooking, spray a paper grocery bag liberally with cooking spray and pour in the cereals and snack foods, shaking the bag to mix together. When caramel mixture is done in the microwave, remove and mix in soda and vanilla. The mixture will foam. Pour over the cereal in the bag and shake slightly to distribute. Roll top of bag down and place in microwave. Cook on high 2 minutes. Shake bag and cook another 1 1/2 minutes. Cut top 2/3 of bag off and pour hot mixture into a large heat-proof bowl. You will need to scrape the inside of the paper bag to get all the extra sauce. Stir well to evenly distribute the caramel sauce. Stir often for the first few minutes until it cools enough to stop sticking together. Serves 1 to 10 people, depending on how much they like it! makes abou 10 servings

Mexican Pasta Salad

Mexican Pasta Salad 8 ounces rotini pasta 2 cups fresh or frozen corn kernels 1/2 cup mayonnaise 2 tablespoons lime juice 1 1/2 teaspoons Chili Powder 1 teaspoon Cumin, Ground 1/2 teaspoon salt 1 can (15 ounces) black beans, rinsed and drained 1 pint grape tomatoes, halved 1 can (4 1/2 ounces) chopped mild green chiles, drained Cook pasta as directed on package. Add corn during last 3 minutes of cook time. Rinse under cold water; drain well. Mix mayonnaise, lime juice, chili powder, cumin and salt in large bowl with wire whisk until well blended. Add pasta and remaining ingredients; toss until well coated. Serve immediately or refrigerate until ready to serve.

Kona Crock Pot Chicken

Kona Crock Pot Chicken 1 1/2 lbs chicken breasts salt and pepper 1/2 c soy sauce 1/4 c minced onion honey Coat chicken with salt, pepper, and onion. Place in slow cooker and add soy sauce. Drizzle honey over top. Cook on low 3-4 hrs.

Chicken Parmesan Rice Skillet

Chicken Parmesan Rice Skillet 1 T Olive Oil 1 Lb boneless skinless chicken breast halves (about 4) 2 C spaghetti sauce 1 C water 2 C White instant rice,uncooked 1 C Shredded mozzarella Cheese 1/4 C Grated Parmesan Cheese Heat olive oil in skillet Add chicken and cook until browned. Remove chicken from skillet; set aside. Add spaghetti sauce and water to skillet, stir and bring mixture to a boil. Stir in rice Top with browned chicken breasts, cover with mozzarella and parmesan cheeses/ Cook on low. Top with chicken. Sprinkle with cheeses; cover. Cook on low heat 5 minutes or until mixture and chicken are cooked through.

Rotini and Tuna Salad

Rotini and Tuna Salad Salad: 12 ozs. tuna in water, drained and flaked 2 1/2 cup rotini pasta, uncooked 1 cup frozen green peas, thawed and cooked 1 cup celery, sliced 1/2 cup bell peppers, chopped 1/2 cup onions, chopped Dressing: 1 cup fat-free mayonnaise 3 tablespoons lemon juice, bottled 1/2 teaspoon thyme 1/8 teaspoon salt 1/8 teaspoon black pepper Cook pasta according to directions on package. Rinse pasta with cold water and drain. For the salad combine pasta, tuna, peas, celery, bell peppers, and onions in a mixing bowl. Mix well. For the dressing combine mayonnaise, lemon juice, thyme, salt, and black pepper. Mix well. Gently stir dressing into the salad. Cover and refrigerate 1 hour.

Corny Corn Muffins

Corny Corn Muffins 1 cup all-purpose flour 1 cup yellow cornmeal 2 tbsp granulated sugar 1 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 can (14 oz) cream-style corn 1/2 cup buttermilk 1 x egg 2 tbsp butter, melted 1 can (4.5 oz) diced green chilies Preheat oven to 375°F. Spray a 12-cup muffin tin with cooking spray and set aside. In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside. In a medium bowl, whisk together corn, buttermilk, egg, melted butter, and diced green chilies. Add wet ingredients to dry ingredients. Stir just until dry ingredients are moistened. Divide batter among 12 muffin cups. Bake for 20 minutes, or until a toothpick inserted in center of muffin comes out clean. Be careful not to over bake. Remove muffins from tin and cool slightly on a wire rack. Best served warm!

Mexican Cornbread Casserole

Mexican Cornbread Casserole 1 pound ground beef 1/4 cup chopped onion 2 tablespoons chopped green chilies 2 eggs, beaten 1 16 ounce can creamed corn 2/3 cup milk 1 envelope cornbread mix 4 slices American cheese Preheat oven to 425F. Brown beef until crumbly. Drain excess fat. Add onions and pepper. Combine eggs, 1/2 of corn and milk and add to cornbread mix. Stir until moistened. Pour half of cornbread batter into greased 9 inch square pan. Top with beef, cheese slices and remaining corn. Pour other half of cornbread mixture on top. Bake for 25 to 30 minutes. Serves 6.

Garlic Parmesan Pasta

Garlic Parmesan Pasta 1/2 cup Margarine 2 teaspoons Dried Basil -- Crushed 2 teaspoons Lemon Juice 1 1/4 teaspoon Garlic Powder With Parsley 3/4 teaspoon Seasoned Salt 8 ounces Fettuccine -- Cooked & Drained 1 1/2 cup Broccoli Flowerettes -- Cooked Tender-Crisp 3 tablespoons Walnuts -- Chopped Melt the margarine in a large skillet and add the basil, lemon juice, garlic powder and seasoned salt, blending well. Add the fettuccine, broccoli, walnuts, blending well and tossing to coat the fettuccine. Serve with a fresh spinach salad, if desired. Serves/Makes: 4

Brunch Casserole

Brunch Casserole 1 loaf sourdough French bread, cut into 1-inch cubes 2 pounds link sausage, sliced 1 (10.75-ounce) can cream of mushroom soup 2 1/2 cups milk 6 large eggs 3 cups (12-ounces) shredded cheddar cheese Place bread cubes in a 4-quart buttered baking dish. In a large skillet, coated with vegetable cooking spray, cook sausage until browned about 10 minutes. Place on top of bread cubes. Blend soup, milk and eggs in a medium bowl and pour over bread and sausage. Sprinkle cheddar cheese on top. Refrigerate overnight. Preheat oven to 325. Bake for 1 hour or until golden; let stand for 10 minutes before serving. Makes 8 servings.

Sliced Frozen Fruit Salad

Sliced Frozen Fruit Salad 1 (16 ounce) can fruit cocktail Lettuce Cool whip or whipped cream 4 maraschino cherries, optional Freeze fruit cocktail in the can. Remove from freezer and open both ends of can. Push frozen fruit cocktail through can and cut into 4 slices. Place on a lettuce bed and top with Cool whip or whipped cream. Add a maraschino cherry to the top of each serving, if desired.

Frozen yogurt banana dippers

Frozen yogurt banana dippers yield: 3-6 cups of bananas frozen bananas in yogurt for an easy and healthy snack! 1 small bunch of bananas, peeled and sliced in chunks greek yogurt-any flavor, in a bowl place parchment paper on a plate, cutting board or baking sheet. dry off the banana slices or use already frozen bananas. carefully dip the bananas in the yogurt, use a fork to roll and gently lift the banana chunks out of the yogurt and onto the pan. allow to freeze for at least 1 hour, or overnight. remove the bananas and place in a ziploc bag. see note. notes you can also use a vacuum sealer to save them all year in the freezer.

BARBECUED ONION WRAP-UPS

BARBECUED ONION WRAP-UPS 1 large Vidalia onion 1 beef bouillon cube 1 cup grated Parmesan cheese 2 tablespoons butter 1/8 teaspoon onion powder 1 clove garlic Remove the top of the onion. Core out the center of the onion with an apple corer, leaving a small portion at the bottom so as to not cut completely through. Insert one bouillon cube and one large peeled garlic clove into the center of the onion. Slice through the center towards the outer edges about an inch without slicing through. Insert slices of butter between cuts saving some for the center to place on the top of the bouillion cube. Sprinkle with onion powder. Wrap the onion tightly in heavy duty silver foil and place on the gas grill or directly on the coals of your charcoal briquets. Leave to cook about 60 minutes or until onion is tender and well cooked. Sprinkle with parmesan cheese and serve with crusty french bread or bruschetta.

Mock Ice Cream Sandwich

Mock Ice Cream Sandwich These are soooo good 1 Graham Crackers,any type you want 3 Tbsp. Cool Whip Break one cookie into two squares. Top one square with 3 Tbsp. of Cool Whip Free. Top with the other graham square. Wrap in foil or plastic wrap and freeze. Keep these in your freezer for low fat snacks. The cookies soften after freezing and taste much like an ice cream sandwich. Number of Servings: 1

Grilled Grannies

Grilled Grannies 6 cups water 2 tablespoons lemon juice 2 Granny Smith apples Combine water and lemon juice in a container that can hold all the apple wedges. Core and peel the apples. Cut each apple into about 8 thick wedges. Submerge wedges in the lemon-water bath until ready to use. Since the lemon juice prevents browning, you can prepare them a day ahead of time. Get the grill hot. Using tongs, place the apples on the grill. Cook until dark lines sear the apples. Turn and cook until the apples are warmed through but still firm, about 1 to 2 minutes per side. Yield: 6 servings

Pineapple Pops with Chile and Lime

Pineapple Pops with Chile and Lime 1 pineapple, about 3 1/2 lbs. 3 to 4 T. sugar 2 T. freshly squeezed lime juice 1/4 t. cayenne pepper Pinch of salt With large sharp knife, cut top and bottom from pineapple. Stand the pineapple on a work surface and trim away the rind in strips. Cut pineapple lengthwise into quarters and trim away the core. Cut the flesh into chunks. Put the pineapple chunks in food processor and puree until smooth. Transfer to large bowl and whisk in 3 T. of the sugar and the lime juice, cayenne and salt. Taste mixture and add more sugar if needed. Pour mixture into ice pop molds and insert sticks. Freeze until firm, at least 6 hours or up to 1 week. To unmold pops, run hot water over outsides of molds for a few seconds, then gently pull sticks. Makes 6 to 8 pops. Pineapples vary a lot in sweetness. If you cut into one and find that it’s delicious, that’s a great time to make this pop. Cayenne is a hot red chile pepper. Its fiery heat lingers a little and cuts the sweetness of the pineapple.

Orange Sherbet Jello

Orange Sherbet Jello 2 (3 oz.) pkg. orange Jello 1 pt. orange sherbet 1 c. boiling water 1 c. (11 oz.) mandarin oranges, drained 1 c. heavy cream OR 1 pkg. prepared whipped topping OR Frozen whipped topping equal to 2 cups Put sherbet out to soften. Dissolve Jello in boiling water. Add sherbet and mix well. When partially set (this step goes fast). Add the oranges and fold in whipped cream. Pour into 1 1/2 quart ring mold or bowl. Chill. Serves 8.

Cocktail Cubes

Cocktail Cubes 20 cocktail picks About 1/3 cup blackberries About 1/3 cup blueberries About 1/3 cup raspberries About 2 cups fruit juice, flavor of your choice Place 1 blackberry, 1 blueberry and 1 raspberry into each section of an ice cube tray and then fill with fruit juice. Cover tray with plastic wrap; poke a cocktail pick through wrap into each section. Freeze at least 2 hours and up to 24 hours. Remove cubes from tray and serve in the drink of your choice. Serves 4 Pineapple,grapes,watermelon,peaches,,the so many choices to use

Sparkling Lemon Ice

Sparkling Lemon Ice 1 pkg. (4-serving size) JELL-O Brand Lemon Flavor Sugar Free Low Calorie Gelatin 1 cup boiling water 1 cup chilled lemon lime-flavored seltzer 3 Tbs fresh lemon juice 1/2 tsp grated lemon peel Stir boiling water into gelatin in medium bowl 2 minutes until completely dissolved. Stir in seltzer, lemon juice and peel. Pour into 9-inch square pan; cover. Freeze 3 hours or until frozen. Let stand at room temperature 10 minutes. Beat with electric mixer or blend in covered blender container on high speed until smooth. Spoon into dessert dishes. Store leftover ice in freezer.SERVES 6

SPICED PINEAPPLE

SPICED PINEAPPLE 3 C. Pineapple chunks. fresh or canned 2 T. Sugar 1/4 t. Ground cinnamon 1/4 t. Ground coriander or nugmeg Mix all ingredients in a serving bowl.

Blueberry-Pineapple Cream Cheese Stuff

Blueberry-Pineapple Cream Cheese Stuff 2 (3 oz.) pkgs. grape Jell-O 1 (16 oz.) can crushed pineapple 2 c. boiling water 1 (21 oz.) can blueberry pie filling 1 (8 oz.) sour cream 1 (8 oz.) cream cheese 1/2 c. sugar 1 tsp. vanilla 1 c. nuts Mix Jell-O and water; cool. Add blueberry pie filling and crushed pineapple. Pour into 8" x 11" dish. Set until firm. For the topping whip the cream cheese until smooth. Then add sugar, sour cream and vanilla. Stir in nuts. Spread on firm Jell-O. Serves 12.

Angel S'Mores Recipe

Angel S'Mores Recipe This simple three ingredient recipe is really spectacular and so easy to make. 9x5" angel food cake loaf 1/2 cup miniature marshmallows 3 Tbsp. Milk chocolate chips Cut angel food cake loaf into 8 slices crosswise. Cut a slit in each slice to form a pocket. Gently place 4-5 marshmallows and 5-6 chocolate chips in each pocket. Press gently to close. Grill on two sided grill for 2-3 minutes until cake is golden and marshmallows and chocolate chips are melted.

Grilled Cheesy Potatoes

Grilled Cheesy Potatoes In a large piece of heavy duty aluminum foil, spray every inch of the inside section of the foil with no stick spray. Slice very thinly: 1 potato per person plus at least 1 more... 1 large (or more) onion Shred monterey jack cheese (or your favorite) to cover potatoes and onion. Thinly slice 1/2 stick butter (I use half butter, half olive oil), salt and pepper to taste. Toss everything until well mixed. Fold foil, making sure the seal is tight on top, and roll ends in. I never make the packet more than an inch tall. Make several small slits on top so steam can escape. Grill over coals, a bit off set, at least an hour for 4 potatoes, turning every 20 minutes or so. Do NOT turn packet over, just swivel this packet so all four edges are over coals.

Jalapeno Popper Burgers

Jalapeno Popper Burgers Oh boy, these are good-good-GOOD! If you like stuffed burgers and poppers, you'll love these. :) 2 lbs ground beef 1 tablespoon Worcestershire sauce 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon black pepper 4 ounces cream cheese, softened 1/2 teaspoon dried ancho chile powder 1/2 teaspoon ground cumin 1 tablespoon dried onion flakes 1 -2 tablespoon minced jalapeno pepper, seeded,to taste (you can add more if you like 'em HOT) Mix meat, Worcestershire sauce, salt, garlic powder, and pepper. Shape the mixture into 12 thin patties, each about 4 inches in diameter. Mix the cream cheese, ancho chili powder, cumin, dried onion, and minced jalapeno. Top 6 patties with the cheese mixture, spreading it to within 1/2-inch of the edge (if the mixture is difficult to spread, try heating in the microwave for about 15 seconds). Cover each patty with one of the remaining 6 patties, sealing the edges well. Broil or grill the patties (4 inches from the heat), turning only once if possible, until preferred doneness and cheese is melted, about 10 to 15 minutes. Low-carb serving: top with a bit of grated cheddar, guacamole, and enjoy!

Lemony Green Beans

Lemony Green Beans 2 pounds fresh green beans, trimmed 2 teaspoons grated lemon rind 3 tablespoons fresh lemon juice 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon olive oil 6 green onions, chopped 1/2 cup chopped fresh or 1 teaspoon dried basil Cook beans in boiling water to cover 15 minutes; drain. Place beans in a large bowl. Whisk together lemon rind and next 4 ingredients. Pour mixture over beans. Add onions and basil, tossing to coat. Serves 8

Low Country Grill Recipe

Low Country Grill Recipe 2 tablespoons olive oil 1 teaspoon salt, divided 1 teaspoon garlic powder, divided 1 teaspoon seafood seasoning, divided 12 small red potatoes, quartered 1/3 cup butter, melted 1 pound smoked kielbasa or Polish sausage 3 medium ears sweet corn, cut in half 1-1/2 pounds uncooked medium shrimp, peeled and deveined In a large bowl, combine the oil with 1/4 teaspoon each of salt, garlic powder and seafood seasoning. Add potatoes; toss to coat. Spoon onto a greased double thickness of heavy-duty foil (about 18 in. square). Fold foil around potatoes and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until tender, turning once. Set aside and keep warm. In a small bowl, combine the butter with remaining salt, garlic powder and seafood seasoning. Grill kielbasa and corn, covered, over medium heat for 10-12 minutes or until kielbasa is heated through and corn is tender, turning occasionally and basting corn with half of the butter mixture. Keep warm. Thread shrimp onto four metal or soaked wooden skewers; grill, covered, over medium heat for 3-4 minutes on each side or until shrimp turn pink, basting with remaining butter mixture. Slice kielbasa into six pieces before serving. Carefully open foil from the potatoes to allow steam to escape. Yield: 6 servings.

Grilled Shrimp with Cilantro Sauce Recipe

Grilled Shrimp with Cilantro Sauce Recipe 1-1/2 cups fresh cilantro leaves 4 teaspoons minced fresh gingerroot 2 garlic cloves, peeled 3 tablespoons plus 1-1/2 teaspoons canola oil 1-1/2 teaspoons lemon juice 6 uncooked jumbo shrimp (about 1/3 pound), peeled and deveined 1 teaspoon lemon-pepper seasoning In a small food processor, combine the cilantro, ginger and garlic; cover and process until cilantro and garlic are chopped. While processing, gradually add oil and lemon juice in a steady stream until smooth. Transfer to a small serving bowl; set aside. Thread shrimp onto two metal or soaked wooden skewers. Sprinkle with lemon-pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until shrimp turn pink, turning once. Serve with cilantro sauce. Yield: 2 servings.

Fresh Strawberry Cup

Fresh Strawberry Cup 1 quart fresh strawberries rinsed, drained and sliced confetioners sugar, if desired shortbread cookies Arrange strawberry slices in dessert bowls; sprinkle with sugar. Mix gently. Serve with cookies.

Dilly Bean Potato Salad Recipe

Dilly Bean Potato Salad Recipe Green beans and dill pickles perk up this pretty potato salad, and the Italian-style dressing adds a refreshing tang. 1 pound fresh green beans, trimmed 4 pounds red potatoes 1 medium red onion, thinly sliced and separated into rings 1 medium Vidalia or sweet onion, thinly sliced and separated into rings 1 cup chopped celery 8 dill pickles, sliced 2 tablespoons snipped fresh dill or 2 teaspoons dill weed 2 tablespoons minced fresh parsley 4 garlic cloves, minced VINAIGRETTE: 3/4 cup olive oil 1/3 to 1/2 cup tarragon vinegar 1 envelope Italian salad dressing mix 2 tablespoons sugar 1 teaspoon salt 1 teaspoon pepper Celery salt and seasoned salt to taste Place 1 in. of water and beans in a skillet; bring to a boil. Reduce heat. Cover and simmer for 8-10 minutes or until crisp-tender; drain and set aside. Meanwhile, place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil. Reduce heat. Cover and cook for 15-20 minutes or until tender; drain and cool. Cut into 1/4-in. slices; transfer to a large bowl. Add the onions, celery, pickles, dill, parsley and garlic. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over potato mixture. Add beans; gently toss. Yield: 14-16 servings.

BAKED POTATO SALAD

BAKED POTATO SALAD 3 pounds red creamer potatoes, scrubbed and rinsed well 2 cups ranch dressing 3 ounces bacon crumbles or pieces 2 cups grated cheddar cheese 4 scallions, sliced Place the washed potatoes into a large pot and cover with water. Bring to a boil over high heat. Reduce heat and simmer until knife inserted in center of a potato comes out easily (20-30 minutes, depending on the size of the potatoes). Drain potatoes and cool. Dice potatoes and place into a large bowl. Toss with remaining ingredients and refrigerate. Makes 8 servings.

Artichoke Potato Salad Recipe

Artichoke Potato Salad Recipe Featuring a light vinaigrette dressing, this salad is a nice change of pace from traditional potato salads. 2 pounds red potatoes, cooked and cubed 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered 1 small red onion, chopped 1 cup (4 ounces) cubed brick cheese 1/2 cup crumbled blue cheese 3/4 cup vegetable oil 1/4 cup red wine vinegar 2 garlic cloves, minced 1 teaspoon dried rosemary, crushed 1 teaspoon dill weed 1/2 teaspoon salt 1/4 teaspoon pepper In a large bowl, combine the potatoes, artichokes, onion and cheeses. In a jar with tight-fitting lid, combine the oil, vinegar, garlic, rosemary, dill, salt and pepper; cover and shake well. Pour over potato mixture; toss to coat. Yield: 10-12 servings.

Lemon Dream Fruit Salad

Lemon Dream Fruit Salad 1 can (11 oz.) mandarin orange segments, drained 1 can (8 oz) pineapple chunks in juice, drained 2 bananas, halved lengthwise, cut into 1-inch chunks 1/4 cup halved maraschino cherries, drained 1 container (6 oz) Thick and Creamy lemon supreme yogurt In medium bowl, mix all ingredients. Serve immediately or refrigerate until serving time. Serves 6

Barbecue Porky Joes

Barbecue Porky Joes 1 pound pork loin cutlets (or other lean cut of pork) 1 tablespoon canola oil 1 medium yellow onion, diced 1 green bell pepper, cored and diced 1 cup prepared barbecue sauce 4 hamburger buns Place the pork in the bowl of a food processor. Pulse the pork in short bursts until well chopped, but not finely ground. In a large frying pan over medium-high, heat the oil. Add onion and pepper and sauté 6 minutes. Add pork and sauté until lightly browned and cooked through, about 8 minutes. Remove skillet from the heat. Stir in the barbecue sauce and heat through. Serve on the buns.

Guacamole Burgers Recipe

Guacamole Burgers Recipe 8 bacon strips 1/2 cup chopped onion 1 can (4 ounces) chopped green chilies 1 pound ground beef 4 slices Monterey Jack cheese 4 sandwich buns, split and toasted 1/4 cup guacamole In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Meanwhile, in a small bowl, combine onion and green chilies; set aside. Shape beef into eight patties. Top half of patties with onion mixture. Cover with remaining patties and firmly press edges to seal. Grill, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Top each with bacon and cheese. Grill 1 minute longer or until cheese is melted. Serve on buns with guacamole

Shrimp and Bacon Deviled Eggs

Shrimp and Bacon Deviled Eggs 12 hard cooked eggs, peeled 3/4 cup reduced fat mayonnaise 1 T. Dijon mustard 1/2 t. ground red pepper 1/8 t. salt 1 cup chopped cooked shrimp 1/3 cup cooked and crumbled bacon 1/4 cup chopped fresh chives Cut eggs in half lengthwise; remove yolks. Process yolks, mayonnaise, and next 3 ingredients in food processor until smooth. Stir in shrimp, bacon,and chives; spoon into egg whit hales. Cover and chill 4 hours. Makes 12 servings

Teriyaki Grilled Chicken

Teriyaki Grilled Chicken 1/3 C. soy sauce 1/4 C. canola oil 2 green onions thinly sliced 2 T. plus 1 1/2 t. honey 2 T. sherry or chicken broth 2 garlic cloves minced 1 t. minced fresh gingerroot 6 bone in chicken breast halves (8 oz each) In a large resealable bag, combine the first 7 ingredients; add the chicken. Seal bag and turn to coat; refrigerate for at least 5 hours. Drain and discard marinade. Place chicken skin side down on grill rack. Grill covered over indirect medium heat for 40-50 minutes or until done

Buttery Grilled Shrimp

Buttery Grilled Shrimp This is easy and delicious! These shrimp are great with steak, but for a special occasion, brush the sauce on lobster tails and grill. 1/2 cup butter, melted 3 tablespoons lemon juice 2 teaspoons chili powder 1 teaspoon ground ginger 1/4 teaspoon salt 2 pounds uncooked jumbo shrimp, peeled and deveined In a small bowl, combine the first five ingredients; set aside 1/4 cup. Thread shrimp onto eight metal or soaked wooden skewers. Grill shrimp, covered, over medium heat for 3-5 minutes on each side or until shrimp turn pink, basting occasionally with butter mixture. Remove from the grill; brush with reserved butter mixture. Yield: 8 servings

Jalapeño Tartar Sauce

Jalapeño Tartar Sauce 1 cup mayonnaise 2 tablespoons pickle relish 1 tablespoon chopped fresh chives 1 tablespoon small capers, drained 1 teaspoon dried dillweed 1 jalapeño pepper, minced PreparationCombine all ingredients; cover and chill. makes 1 1/4 cups

Honey Barbecue Sauce

Honey Barbecue Sauce 1 (8 oz) can tomato sauce 2 T. brown sugar 2 T. honey 1 T. lemon juice 1 T. molasses 1 1/2 t. worcestershire sauce 1 1/2 t. prepared mustard 1 garlic clove minced 1/4 t. dried oregano 1/4 t. chili powder 1/8 t. pepper In a small saucepan combine all ingredients. Bring to a boil. Serve with chicken or pork.

Grilled Honey Mustard Kabobs

Grilled Honey Mustard Kabobs 1 pkg boneless turkey breast tenderloins cut into 1 & 1/4-inch chunks 1 red bell pepper, cut into 1-inch chunks 1 yellow or green bell pepper, cut into 1-inch chunks 1 medium onion, cut into 1-inch chunks 1/2 cup prepared honey mustard sauce Prepare the grill. Alternately thread the turkey and vegetables onto 8 (10 to 12-inch) metal skewers or soaked bamboo skewers. Brush half of the mustard sauce over kabobs. Grill for approximately 5-inches from the heat source for 6 minutes. Brush the remaining sauce over the kabobs, turn and continue to cook approximately 8 minutes or until the turkey is no longer pink in center.

Jalapeno Stuffed Steaks

Jalapeno Stuffed Steaks 10 jalapenos, stems and seeds removed, chopped 1 medium onion, chopped 4 cloves garlic, minced 1 tablespoon vegetable oil 1/2 cup grated Monterey Jack cheese 2 pounds trimmed fillets of beef, cut into 4 thick steaks Freshly ground black pepper Saute the jalapenos, onion, and garlic in the oil until soft but still a little crisp. Remove, cool, and mix in the cheese. Slice into the steaks from the edge, creating a "pocket" for the stuffing. Stuff with the jalapeno mixture and fasten the opening with a toothpick, if necessary. Season the outside of each steak with the black pepper. Grill over hot charcoal to desired doneness.

Tex-Mex Cheeseburgers

Tex-Mex Cheeseburgers 1 1/3 pounds ground beef 4 teaspoons minced green chilies 2 1/2 tablespoons diced Monterey Jack cheese Vegetable oil Salt and freshly ground pepper Preheat grill. Place ground beef on plate and gently spread apart with 2 forks. Sprinkle chilies over top; dot with cheese. Lift mixture and fold it over on itself. Gently shape into 4 patties, three-fourths to 1-inch thick, pressing any showing cheese pieces back into meat. Brush grill grid lightly with oil. Grill burgers over medium-hot heat 3 minutes on first side, then 4 minutes on second side for rare, 5 to 6 minutes for medium-rare. Sprinkle with salt and pepper. Makes 4 cheeseburgers.

Bacon-Stuffed Burgers

Bacon-Stuffed Burgers 4 slices bacon 1/4 cup chopped onion 1 can (4 ounces) mushroom pieces, drained and finely chopped 1 pound lean ground beef 1 pound bulk pork sausage 1/4 cup grated Parmesan cheese 1/2 teaspoon pepper 1/4 teaspoon garlic powder 2 tablespoons steak sauce 8 hamburger buns, split and toasted In a large skillet, cook bacon over medium heat until crisp. Remove bacon and discard all but 2 tablespoons drippings. Saute onions in drippings until tender. Crumble bacon; add with mushrooms to skillet and set aside. Meanwhile, combine beef, pork, cheese, pepper, garlic powder and steak sauce in a large bowl. Shape into 16 patties. Divide bacon mixture and place over eight of the patties. Place remaining patties on top and press edges tightly to seal. Grill over medium heat until well-done (pork sausage in burgers requires thorough cooking). Serve on buns, with lettuce if desired.

Margarita Fajitas

Margarita Fajitas 2 POUNDS BEEF SKIRT STEAK JUICE OF 3 SMALL LIMES 2 LARGE GARLIC CLOVES 1/4 CUP WORCESTERSHIRE SAUCE 2 TABLESPOONS TEQUILA 2 LARGE POBLANO PEPPERS, SEEDED AND HALVED 1 LARGE RED BELL PEPPER, SEEDED AND HALVED 1 LARGE YELLOW BELL PEPPER, SEEDED AND HALVED 2 MEDIUM WHITE ONIONS, CUT INTO WEDGES 12 FLOUR TORTILLAS Combine lime juice, garlic, worcestershire sauce and tequila. Add sliced peppers, onion and skirt steak. Marinate in refrigerator 6 hours or overnight. Wrap tortillas in foil and place on outer edge of grill. Place marinated steaks, peppers and onions on grill, 4 to 6 inches over medium hot coals. Cook for 10 to 12 minutes, turning once. Remove steak from grill and allow to rest 5 minutes before slicing at an angle across the beef grain into 1/4 inch thick strips. Cut the peppers into strips. Arrange carved steak, peppers and onions on a platter. Serve with warm tortillas and condiments, such as shredded cheddar cheese, sour cream, pico de gallo and guacamole.

Lemon Pineapple Fizz

Lemon Pineapple Fizz 1 can (6 ounces) pineapple juice, chilled 1 cup vanilla ice cream 1/2 cup lemon sherbet 1 to 2 drops yellow food coloring, optional 1 cup lemon-lime soda, chilled In a blender, combine the pineapple juice, ice cream, sherbet and food coloring if desired; cover and process until smooth. Pour into chilled glasses; stir in soda. Yield: 2 servings.

Honeyed Chicken Wings

Honeyed Chicken Wings 3 pounds chicken wings Salt and pepper, to taste 1 cup honey 1/2 cup soy sauce 2 tbsp. vegetable oil 2 tbsp. ketchup 1 garlic clove, minced Cut off and discard chicken wing tips. Cut each wing into 2 parts and sprinkle with salt and pepper. Combine remaining ingredients and mix well. Place wings in slow cooker and pour sauce over. Cook 6 to 7 hours on low.

Easy Honey Ranch Burgers

Easy Honey Ranch Burgers 1 lb ground beef 1 (1 ounce) envelope ranch dressing mix 2 tablespoons honey dijon mustard 1 cup shredded colby-monterey jack cheese or cheddar cheese Mix all ingredients well. Shape into 4 patties. Cook until juices run clear.

Cream Cheese Banana Bread

Cream Cheese Banana Bread 1 cup sugar 1 (8 oz.) pkg.cream cheese,softened 1 cup mashed ripe bananas 2 eggs 2 cups buttermilk biscuit mix(bisquick) 1/2 cup chopped walnuts(can use pecans) Cream sugar and cream cheese until light and fluffy. Beat in banana and eggs. Add biscuit mix and pecans. Pour into a greased and floured 9x5x3 inch loaf pan. Bake at 350 for 1 hr or until done. Cool before slicing.

SEA SLAW

SEA SLAW 8 cups shredded green cabbage (about 1/2 large head) 1/2 pound cooked medium shrimp, peeled 3/4 cup bottled ranch-style dressing 1 tablespoon fresh lemon juice 1 teaspoon dried dill weed Combine all ingredients in large bowl. Toss well and serve. Serves 6.

Eggnog Pancakes

Wont be long,,,CHRISTmas time will be here before you know it,,,ENJOY! Eggnog Pancake Mix 12 pancakes, about(4-inches each) 1 1/3 cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt ¼ teaspoon ground nutmeg 1/8 teaspoon ground cloves ¼ cup sugar In a medium bowl, combine all ingredients, stirring until blended. Spoon mix into a resealable plastic bag; remove air and seal. Eggnog Pancakes 1 package Eggnog Pancake Mix 1 ½ cups refrigerated eggnog 1 egg 1 tablespoon vegetable oil Combine mix, eggnog, egg and vegetable oil, stirring just until moistened. Pour ¼ cup batter for each pancake onto a hot, lightly greased griddle. Cook until top is covered with bubbles and edges look cooked; turn and cook other side. Serve with butter and confectioners’ sugar; if desired.

Tropical Pineapple Cake

Tropical Pineapple Cake Yield: 2 - 8 1/2 x 4 1/2 x 2 1/2 inch loaves 1 cup butter 1 cup orange juice 3 eggs 1 1/2 cup firmly packed brown sugar 1 cup graham cracker crumbs 2 cups sifted flour 1 teaspoon baking powder 1 teaspoon baking soda 1 can (8 1/4 ounce) crushed pineapple 2/3 cup apricot preserves, chopped 1/2 cup slivered almonds Let butter, orange juice and eggs warm to room temperature for easy mixing. (Butter should be very soft.) Grease and flour 2 – 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Preheat oven to 350 degrees. Combine butter, 1/2 cup orange juice, eggs, brown sugar, graham cracker crumbs, flour, baking powder, baking soda, crushed pineapple and 2 Tablespoons of preserves in a large bow. Beat at medium speed with electric mixer for 2 minutes, scraping down sides with plastic spatula. Pour into prepared pans, evenly. Bake in a moderate oven (350 degrees) for 50 minutes or until centers spring back when lightly pressed with fingertip. Cool in pans on wire racks 10 minutes. Heat remaining preserves and remaining 1/2 cup orange juice in small saucepan until preserves are melted and bubbly. Remove cakes from pans to wire racks; placed over shallow pan. Poke holes in cakes with skewer. Pour hot glaze slowly over warm cakes until it is absorbed. Sprinkle with almonds.

Homemade Taco Seasoning Mix

Homemade Taco Seasoning Mix 6 tsp. Chili Powder 5 tsp. Paprika 4 1/2 tsp. Cumin 2 1/2 tsp. Garlic Powder 3 tsp. Onion Powder 1/4 tsp. Cayenne Pepper Combine all ingredients together, and mix well. This should be stored in an airtight container for up to six months. Use 3 tablespoons of mix and add one cup of water, to one pound of ground beef.

Magic Beef Pie

I love the recipes that have ingred.I already have on hand,,,and fast an easy helps alot to Magic Beef Pie 1 lb. ground beef 1 onion, chopped 2 Tbsp. flour 2 c. water 1 c. sliced cooked carrots 1 can green peas, drained 1 Tbsp. Worcestershire sauce Salt and pepper 12 unbaked refrigrated biscuits In a large skillet, brown beef with onion; drain. Add flour and water. Cook until thick. Add all remaining ingredients except the biscuits. Put hot mixture in a 9x13-inch baking dish and top with biscuits. Bake at 375 degrees for 20 minutes or until biscuits are done.

Celery Salad

Celery Salad 4 to 5 celery stalks 4 Tbsp. salt 7 cups water 5 Tbsp. soy sauce 3 Tbsp. vinegar 3 Tbsp. sesame seed oil 2 carrots shredded Remove the top and bottom tips off of each celery stalk and cut the stalks into thin diagonal strips. Add salt to water and bring to a boil. Add celery to boiling water and blanch for just a few minutes so that celery is crisp tender. Drain celery in a colander and rinse well with cold water to stop the cooking process. Mix together soy sauce, vinegar and sesame seed oil. Add to the celery and mix well. Garnish with shredded carrot and serve.

Self Buttering Biscuits

Self Buttering Biscuits 2 1/2 cups flour 4 tsp. sugar 4 tsp. baking powder 2 tsp. Kosher salt 1 1/3 cups milk 1 stick butter divided into 8 tablespoons Preheat oven to 450 degrees. In a large bowl whisk together flour, sugar, baking powder, and salt. When your oven is up to temperature, place one tablespoon of butter in each of eight 1/2 pint wide mouth mason jars. Place them on a tray and heat in oven until the butter is melted. Remove from oven, and using a pot holder, pick up jar and swirl butter around the edges of each jar. Quickly stir milk into flour mixture until smooth, and using a large ice cream scoop, scoop a heaping spoonful of dough into each jar. Poke a butter knife in the center of each biscuit and move around a bit to loosen the biscuit from the bottom of the jar. Bake for 10-12 minutes until golden brown on top and biscuit is cooked through. Remove from oven, gently run a knife around each biscuit and using a pot holder, turn each biscuit out on a platter. Serve with a nice big breakfast. Makes 8 large biscuits. No jar? Then try these Pool of Butter Biscuits. Sausage Gravy- Brown 2 pounds of breakfast sausage. Do not drain. Stir in 1/2 cup flour to coat meat. Pour in 3 cups of milk, stir, and simmer until thickened. Salt and pepper to taste if needed. Add red pepper flakes if you like it spicy.

Strawberry Cake

Strawberry Cake 1 pkg. yellow cake mix 1 (3 oz) pkg strawberry Jell-O 3/4 cup cooking oil 1 cup chopped nuts 4 eggs 2 tablespoons flour 1 pint fresh strawberries Preheat oven to 350 degrees. Mix all ingredients and beat well with electric mixer. Pour into a greased bundt pan. Bake 45 to 55 minutes, or until the cake tests done with a toothpick. Cool 10 minutes on a rack, then turn out and cool. Serve plain or with whipped cream.

10-Minute German Sweet Chocolate Cream Pie

10-Minute German Sweet Chocolate Cream Pie 4 oz Package German sweet Chocolate, 1/3 c Milk, 2 Tb Sugar, 3 oz Package cream cheese, Softened, 3 1/2 c Whipped topping, thawed 1 8-inch graham cracker pie Crust. Heat chocolate and 2 TBSP of the milk in saucepan in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Fold in whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired.

Three Bean Pasta

Three Bean Pasta 1 pound Egg Noodles 15 ounces Kidney Beans, canned -- rinsed and drained 15 ounces Chickpeas, canned -- rinsed and drained 1 cup Frozen Green Beans -- thawed 1 small Red Onion -- chopped 1 medium Red Bell Pepper, chopped 3 tablespoons Dijon Mustard 2 tablespoons Vegetable Oil 3 tablespoons Vinegar 3 tablespoons Chopped Fresh Parsley Prepare pasta according to package directions; drain. Rinse under cold water and drain again. In a large bowl, stir together the pasta, kidney beans, chickpeas, green beans, onion and bell pepper. In a small bowl, stir together the remaining ingredients. Toss pasta with dressing and serve. 1

Cookout Potatoes

Cookout Potatoes 4 cups frozen cubed hash brown potatoes, thawed 1/2 cup chopped celery 1/2 cup chopped green pepper 1/3 cup butter or margarine, melted 2 tablespoons finely chopped onion 1 tablespoon minced fresh parsley 1 teaspoon salt Combine all of the ingredients. Place on a double thickness of heavy-duty foil (about 28 in. x 18 in.). Fold foil around the potato mixture and seal tightly. Grill, covered, over medium heat for 45-50 minutes or until the potatoes are tender. Yield: 6-8 servings.

Honey Upside Down Biscuits

Honey Upside Down Biscuits 1 pkg. canned biscuits 30 pecan halves (or use pieces) 1/4 c. honey 1/2 tsp. cinnamon Mix honey and cinnamon. Place 3 pecan halves or some pecan pieces in bottom of 10 muffin pan cups. Divide the mixed honey and cinnamon and place on top of pecans. Top with biscuit. Bake at 425 degrees for 15-18 minutes. Let stand in cups 1/2 minute. Then invert pan onto waxed paper. Cool 5 minutes and lift off pan.

Peanut Butter Spread

Peanut Butter Spread 1 (8 oz) pkg cream cheese, softened 1 2/3 cups creamy peanut butter 1/2 cup powdered sugar 3/4 tsp ground cinnamon 1 T milk In a mixer, cream all ingredients. Serve spread with apple wedges or graham crackers.

Marmalade Muffins

Marmalade Muffins Any thick jam or preserve can be used in place of the marmalade, but these are especially pretty when a variety of colorful marmalades and preserves fills the muffins. 1 3/4 cups flour 3 teaspoons baking powder 1/2 teaspoon baking soda 2 tablespoons granulated sugar 2 tablespoons light brown sugar 1/2 teaspoon salt 1 large egg 1 cup milk 4 tablespoons butter, melted and cooled 1 tablespoon grated orange zest 6 tablespoons orange or lemon marmalade or other fruit preserve Preheat oven to 400F. In a large mixing bowl, sift flour, baking powder, baking soda, granulated sugar, brown sugar, and salt together. In a separate bowl, beat egg lightly, then beat in the milk. Mix butter and orange zest into egg-milk mixture. Make a well in the center of dry ingredients and add liquid mixture all at once. Using a large wooden spoon, stir batter with 10 to 15 swift strokes, or until ingredients are just combined. Do not overmix; batter should remain slightly lumpy. Spoon about 2 tablespoons of batter into the bottom of each of 12 generously greased muffin tins. Add 1 1/2 teaspoons marmalade to each muffin tin. Then add enough additional batter to fill each three-fourths full. Bake in the center of oven for 18 to 20 minutes, or until muffins are golden brown and a toothpick inserted into centers comes out free of batter. Turn out of muffin tins onto a wire rack to cool slightly. Serve warm. Makes 12 muffins.

Skillet Barbecued Pork Chops

Skillet Barbecued Pork Chops Serves 4 4 boneless pork loin chops, (1/2-inch thick) 1 teaspoon seasoned salt 1 tablespoon butter 1 medium onion, chopped 1/2 cup water 1/2 cup packed brown sugar 1 cup honey barbecue sauce 1 tablespoon Worcestershire sauce 2 teaspoons cornstarch 1 tablespoon cold water Sprinkle pork chops with seasoned salt. In a large skillet, brown chops on both sides in butter over medium-high heat. Remove chops. In the drippings, sauté onion until golden brown. Add the water, brown sugar, barbecue sauce and Worcestershire sauce. Return chops to the skillet. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Remove chops; keep warm. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve sauce over pork.

CRAWLIN' CAKE (ICING IN THE CAKE)

CRAWLIN' CAKE (ICING IN THE CAKE) 1 box Duncan Hines German chocolate cake mix 1 container Duncan Hines Coconut-Pecan frosting 1 cup water 1/3 cup canola oil 3 large eggs confectioner's sugar Put everything in mixing bowl and blend on low for 1 minute then beat on high for 2 minutes. Pour into a 12 cup bundt pan sprayed with Pam. Bake at 350ºF. for 50 to 55 minutes. Cool in pan for 20 minutes, then remove and put on a rack to cool completely. Sprinkle with confectioner's sugar and serve. CRAWLIN' CAKE SUGGESTIONS SUGGESTIONS: (cake flavor is listed first, icing second) Strawberry/cream cheese Yellow/white chocolate almond Carrot/cream cheese Orange/milk chocolate German chocolate/coconut pecan Red velvet/cream cheese Caramel/cream cheese Chocolate/mint frosting Strawberry/white chocolate almond Butter pecan/coconut pecan Butter pecan/caramel Orange/cream cheese Pineapple/coconut supreme French vanilla/white chocolate almond Cherry chip/cherry frosting Lemon/coconut frosting Devils food/milk chocolate frosting Pour into WELL GREASED bundt pan and bake for 1 hour at 350°F. A cookie sheet underneath is strongly suggested!! Do not open the oven door not check it for doneness--they say this makes it fall. NOTE: I save some of the icing to drizzle on the cake after it's done. Use a 14 cup bundt or angel food cake pan. Fill only 2/3rd full so it doesn't run over.

Ranch Beef and Noodle Skillet,quick an easy

Ranch Beef and Noodle Skillet 1 Pkg. Dry Ranch Dressing Mix 1 Lb. Ground Beef, cooked and drained 4 Oz. Sliced Mushrooms, drained 8 Oz. Wide Egg Noodles, cooked & drained 8 Oz. Sour Cream ¾ Cup Milk In a skillet combine all ingredients. Heat thoroughly

Cherry Pineapple Muffins

Cherry Pineapple Muffins 2 eggs 1/3 cup sugar 1/4 cup melted butter 1/4 cup Maraschino Cherry juice 1 cup unsweetened crushed pineapple with juice 1/4 cup coarsely chopped maraschino cherries 1/2 teaspoon almond extract 2 cups flour 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt In a large bowl add and combine well: eggs, sugar, butter, cherry juice, pineapple, and almond extract. In a small bow sift flour, baking powder, baking soda and salt. Combine wet and dry ingredients and fold together gently until mixed. Spoon into prepared pan. Bake at 400 degrees for 15 to 20 minutes. Remove and cool. This recipe for Cherry Pineapple Muffins serves/makes 1 dozen

Fruit And Cake Mix Muffins

Fruit And Cake Mix Muffins 12 oz. unsweetened, canned fruit 1 box Duncan Hines cake mix NOTHING ELSE! Stir fruit into mix until just moistened. Batter will be thick and lumpy. Fill muffin cups 2/3 full and bake at 350 degrees F for 25-30 minutes, until done. Makes about 15 muffins.

Cracker Jack Cookies

Cracker Jack Cookies These are so good they may disappear before they even cool down. 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup stick margarine, at room temperature 1 cup firm-packed light brown sugar 1 cup granulated sugar 2 large eggs 2 teaspoons pure vanilla extract 2 cups quick-cooking oatmeal 2 cups Rice Krispies 1 cup flaked coconut Preheat the oven to 350 degrees. Lightly grease baking sheets. Set aside. In a large mixing bowl, whisk together the flour, baking powder, soda and salt. Transfer to a large piece of wax paper. In the same bowl, use an electric mixer on medium speed to cream the margarine, brown sugar and granulated sugar until light and fluffy. Add the eggs and vanilla; mix well. Stir in the dry ingredients mixing well. Then stir in the oatmeal, Rice Krispies and coconut. Drop the dough by the heaping teaspoonful onto the prepared baking sheets and bake in the center of the oven about 10 minutes or until lightly browned Cool on wire racks. Makes about 6 1/2 dozen cookies.

Mama's Spiced Apples

Mama's Spiced Apples 6 large, firm apples 2 cups water 2 cups sugar 6 thin lemon slices 1 Tbs. grated orange zest 1 tsp. ground cinnamon 3 whole cloves 2 tsp. cornstarch 1/4 cup cold water red food coloring 12 maraschino cherries Peel and halve apples. Remove the stem ends. Carefully remove the core using a melon ball scoop. The halves need to be left intact in one piece. Combine sugar and water in a large skillet. Bring to a boil. Add the lemon slices, cloves, orange zest, and cinnamon. Add the apples. Simmer over medium heat until the apples are tender but still firm, about 15 minutes. Turn the apples over once during cooking. Remove apples and lemon slices to a serving dish. Bring the syrup in the skillet to a rolling boil. Boil until it forms a thin syrup (4-5 minutes). Stir the cornstarch into the 1/4 cup cold water. Stir into the syrup mixture and cook for about minutes or until thickened. Add a few drops of red food coloring.

CIRCUS MIX

CIRCUS MIX This is a fun recipe for the kiddies to get involved in, and a little imagination goes a long way with this mix: from animal crackers, Fruit Loops, popcorn....colorful sprinkles for the vanilla coating on the animal crackers--you name it! 1 bag microwave popcorn 10 oz. package of pretzels 1 package of M&M's ( like medium bag-not largest) Cheerios or Fruit Loop type cereal Chex cereal (mix and match) or Bugles for a saltier taste. 1 can salted peanuts, or other salted nuts 2 bags vanilla chips or chocolate chips 3 Tablespoons oil (*Note: This does not need to coat every piece, and you may want to only coat selected snack pieces, so you may want to leave part of the items out until after coating with melted chocolate.) Mix all but the chocolate or vanilla chips in a large bowl. Melt vanilla chips and oil in microwave--about 2 minutes; stir--if not melted add a few seconds more in the microwave. Pour melted chocolate over mixture to coat. . Lay on cookie sheet to dry. Break in pieces and store in zip lock bag or recycled ice cream tub.

Twinkie Bundt Cake

d Southern Life Beautiful ~ By Sherry Godsey Cates's photo. "Twinkie Bundt Cake" ... ~Jenn~ http://sweetapolita.com/2012/11/twinkie-bundt-cake/ Ingredients: For the Cake: 3 cups (345 g) cake flour 1 tablespoon (15 g) baking powder 3/4 teaspoon (6 g) salt 6 tablespoons (90 g) unsalted butter, at room temperature 1 tablespoon (15 ml) pure vanilla extract 2 cups (400 g) granulated sugar 1/2 cup (118 ml) vegetable oil 3 large eggs plus 4 large egg yolks, at room temperature 1 cup (237 ml) buttermilk, at room temperature For the Filling: 1 (7.5 ounce) jar marshmallow creme 1/2 cup (1 stick)(114 g) unsalted butter, at room temperature 1 teaspoon (5 ml) pure vanilla extract Confectioners' sugar, for dusting (optional) Instructions: For the Cake: 1. Position rack in the lower third of the oven and preheat overn to 325°F. Coat a 12-cup Bundt pan with nonstick cooking spray and dust it lightly with flour. 2. Sift together the flour, baking powder, and salt into a large bowl. 3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and vanilla extract on medium speed until smooth and creamy. Add sugar and beat until evenly mixed, about 1 minute. Slowly pour in oil. Beat until light and fluffy, about 2 minutes. Add eggs and egg yolks, 1 at a time, beating thoroughly after each addition. 4. Reduce mixer speed to low. Stir in flour mixture and buttermilk in three alternating additions, ending with the buttermilk, and continue to mix on low speed until the batter is smooth and no lumps remain. Turn off mixer and fold batter several times by hand to ensure everything is well incorporated, and then pour into prepared pan. 5. Bake for 60 to 70 minutes, until the cake is golden, the top springs back when lightly pressed, and a cake tester inserted into the center comes out clean. Place pan on a wire rack and let cool completely, about 2 hours. For the Filling: 6. In the bowl of a stand mixer, beat together marshmallow creme and butter until smooth. Transfer to a pastry bag fitted with a large round tip. 7. With the cake still in the pan, use a paring knife or apple corer to cut 6 or 7 deep holes into the bottom of the cake, each about 3/4 inch in diameter; be careful not to cut through top of cake. Discard (i.e., nibble) cake scraps. With your fingers, gently burrow a horizontal tunnel around the center of the cake, connecting the vertical holes. 8. Insert the tip of the pastry bag into each hold and squeeze in filling, tilting pastry bag back and forth as you work to encourage filling into the horizontal tunnel through the cake. When cake is filled, use a spatula to scrape away excess filling from the bottom of the cake. Quickly and carefully invert cake onto serving platter. Dust with confectioners' sugar, if desired, and serve. Twinkie Bundt Cake For the Cake: 3 cups cake flour 1 tablespoon baking powder 3/4 teaspoon salt 6 tablespoons unsalted butter, at room temperature 1 tablespoon pure vanilla extract 2 cups granulated sugar 1/2 cup vegetable oil 3 large eggs plus 4 large egg yolks, at room temperature 1 cup buttermilk, at room temperature For the Filling: 1 (7.5 ounce) jar marshmallow creme 1/2 cup (1 stick) unsalted butter, at room temperature 1 teaspoon pure vanilla extract Confectioners' sugar, for dusting (optional) For the Cake: Position rack in the lower third of the oven and preheat overn to 325°F. Coat a 12-cup Bundt pan with nonstick cooking spray and dust it lightly with flour. Sift together the flour, baking powder, and salt into a large bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and vanilla extract on medium speed until smooth and creamy. Add sugar and beat until evenly mixed, about 1 minute. Slowly pour in oil. Beat until light and fluffy, about 2 minutes. Add eggs and egg yolks, 1 at a time, beating thoroughly after each addition. Reduce mixer speed to low. Stir in flour mixture and buttermilk in three alternating additions, ending with the buttermilk, and continue to mix on low speed until the batter is smooth and no lumps remain. Turn off mixer and fold batter several times by hand to ensure everything is well incorporated, and then pour into prepared pan. Bake for 60 to 70 minutes, until the cake is golden, the top springs back when lightly pressed, and a cake tester inserted into the center comes out clean. Place pan on a wire rack and let cool completely, about 2 hours. For the Filling: In the bowl of a stand mixer, beat together marshmallow creme and butter until smooth. Transfer to a pastry bag fitted with a large round tip. With the cake still in the pan, use a paring knife or apple corer to cut 6 or 7 deep holes into the bottom of the cake, each about 3/4 inch in diameter; be careful not to cut through top of cake. Discard (i.e., nibble) cake scraps. With your fingers, gently burrow a horizontal tunnel around the center of the cake, connecting the vertical holes. Insert the tip of the pastry bag into each hold and squeeze in filling, tilting pastry bag back and forth as you work to encourage filling into the horizontal tunnel through the cake. When cake is filled, use a spatula to scrape away excess filling from the bottom of the cake. Quickly and carefully invert cake onto serving platter. Dust with confectioners' sugar, if desired, and serve.

Soft Caramel for Popcorn

Soft Caramel for Popcorn 1c brown sugar 1 stick butter 1c karo syrup 1 can condensed milk Heat until mixed the pour over popcorn mix well and enjoy!

Two Minute Hawaiian Pie

Two Minute Hawaiian Pie This pie takes a few minutes to prepare and sounds delicious. 1 can crushed pineapples, undrained (20oz) 1 box instant vanilla pudding mix (6 serving ) 8 oz sour cream 1 9" graham cracker crust 1 can (8oz) pineapple slices 8 maraschino cherries 1/2 cup sweetened flaked, coconut 1 small container of cool whip for piping In a large bowl, combine crushed pineapple with its syrup, dry pudding mix, and sour cream; mix until well combined. Spoon into pie crust and decorate top with pineapple slices and cherries; sprinkle with coconut. Pipe with Cool Whip if so desired..Cover and chill at least 2 hours before serving. Serves: 8

Blueberry bites!

Blueberry bites! 1 container blue berries 3 cups Greek yogurt 3 tbs honey Mix yogurt and honey together. Add blueberries, stir carefully to coat. Place on a sheet pan to freeze. Place in freezer til hardened.

Reese's Pieces No Bake cookies

Reese's Pieces No Bake cookies 1 cup white sugar 1 1/2 cups peanut butter 1 cup clear corn syrup 4 tbsp butter 1/2 tsp salt 1 tsp vanilla extract 4 cups Special K original cereal 1 cup Reese’s Pieces In a medium sauce pan bring sugar, syrup, butter, and salt to a boil over medium-high heat. Allow to boil for 1 minute before removing from heat. Stir in peanut butter and vanilla until smooth. Fold in cereal making sure to coat thoroughly. Gently mix in Reese’s Pieces until evenly combined. Drop a tablespoon of the mixture onto waxed paper or aluminum foil and allow to cool (I like them to cool in the refrigerator). Makes about two dozen cookies depending on the size of your drops.

Quicker than rice krispie treats and tastier than Reese's

Quicker than rice krispie treats and tastier than Reese's 3 cups corn flakes, crushed 1 cup crunchy peanut butter 1/2 cup sugar 1/2 cup white corn syrup 6 ounces chocolate chips Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal. Pat into a 8x8 lightly greased pan. (I line my pan with foil and then lightly spray it. When it is time to cut them, the foil lifts right out.). Melt chocolate chips over low heat or in the microwave and spread over top. Cool until firm

Crock-Pot Chicken Teriyaki

Crock-Pot Chicken Teriyaki Ingredients 1 lbs chicken, diced 1 cup chicken broth ½ cup teriyaki sauce ⅓ cup brown sugar 3 garlic cloves, minced Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl. Add chicken to sauce, and toss to combine. Pour chicken mixture into crock-pot. Cook on low 4-6 hours, or until chicken is cooked through. Serve over hot cooked rice and spoon extra sauce if desired.

Sausage, egg and biscuits casserole

Sausage, egg and biscuits casserole 1 can buttermilk biscuits any brand 1 lb Jimmy Dean sausage(or any brand of pork sausage) 1 c shredded mozzarella 1 c shredded cheddar 6 eggs 3/4 cup milk salt & pepper to taste Bake in 8x8 pan at 425 for 30-35 min. Let sit 5 min. Cut biscuits into six to eight pieces place in a grease 8x8 pan, brown sausage on the stove top and drain spread over the cut up biscuits, beat eggs and add milk and salt and pepper to them and pour over sausage and biscuits, sprinkle both shredded cheeses over the top and Bake.

Heaven in a Crockpot

Heaven in a Crockpot 1 box Betty Crocker fudge brownie mix. 1/2 cup butter, melted. 4 eggs. 1 pouch Betty Crocker chocolate. chip cookie mix. Mix it all together. Cook about 3 hours on low. Never made it in oven so not sure how that would work. Vanilla ice cream, as desired.

Avocado Chicken Salad

Avocado Chicken Salad chicken, cooked and shredded avocado mayo, just a little green onion, sliced cilantro lime juice to taste salt/pepper to taste *Sorry there aren't any measurements. I just asked what was in it and then made it to my liking. I probably had 2 cups of chicken and then just threw the rest in until it tasted good. I only used 1 avocado but if you really love avocados, you could use more. I loved the lime juice, so I kept adding more of it little by little. You definitely need a little salt, but the pepper is just if you want to. I used a lot of cilantro and a moderate amount of green onion. Probably 2-3 of them. You can serve this in pitas or just eat it with chips. We loved it and it was really good leftover, too.

Homemade Apple Chips

Homemade Apple Chips 2 large apples (Gala or Idared work well) 2 Tbsp. sugar (or to taste) 1 tsp. cinnamon Preheat oven to 200˚F. Thinly slice apples crosswise about 1/8-inch thick with a mandoline or sharp knife. Arrange apple slices in a single layer on two parchment-lined rimmed baking sheets. In small bowl, combine sugar and cinnamon. Put mixture into a sieve and sprinkle evenly over apple slices. Bake in the top and bottom third of the oven until apples are dry and crisp, about 2 hours. Remove from oven and let ‘chips’ cool completely before transferring to a sealed container for up to 3 days. Makes about 2 cups apple chips.

Strawberry Cream Cheese Cobbler

Strawberry Cream Cheese Cobbler 1 stick ( 1/2 cup) butter 1 egg, lightly beaten 1 cup milk 1 cup all-purpose flour 1 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 2 quarts whole strawberries, capped and washed 4 ounces cream cheese, cut in small pieces Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir. Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.) Strawberry Cream Cheese Cobbler

Mushroom-Potato Bake

Mushroom-Potato Bake 1 (1 lb. 4-oz.) pkg. refrigerated shredded hash-brown potatoes 1 (8-oz.) pkg. (3 cups) sliced fresh mushrooms 1 (2.8-oz.) can french fried onions 6 eggs 1 cup milk 2 tablespoons sliced green onions 1/2 teaspoon salt 1/4 teaspoon pepper 6 oz. (1 1/2 cups) shredded colby-Monterey Jack cheese blend Heat oven to 350°F. Spray 12x8-inch (2-quart) glass baking dish with nonstick cooking spray. Place potatoes, mushrooms and half of the french fried onions in sprayed baking dish. In large bowl, combine eggs, milk, green onions, salt, pepper and cheese; mix well. Pour over potato mixture in baking dish. Spray sheet of foil with nonstick cooking spray; cover dish tightly with foil, sprayed side down. Bake at 350°F. for 35 to 40 minutes or until knife inserted in center comes out clean. Uncover; sprinkle with remaining french fried onions. Bake, uncovered, an additional 2 to 3 minutes. Let stand 10 minutes before serving. Cheese blends are made by combining two cheeses, such as colby and Monterey Jack. The resulting cheese has a mottled orange and white appearance, a mild flavor and a soft texture. Meat-and-potato lovers can add cooked bacon pieces or cooked sausage slices to this casserole. This recipe is perfect for a hearty breakfast or brunch.

Crockpot Lazy Days Beef

Crockpot Lazy Days Beef 1 lb beef stew meat cut into 3/4 inch cubes 1 can golden cream of mushroom soup Put beef and soup into crockpot, cover and cook on low for four to five hours. That's it. No seasoning, no water, no effort. Serve over noodles. Increase to any amount; 1 pound meat per 1 can soup.

Hamburger Rice Dish

Hamburger Rice Dish 1 lb hamburger 1 can cream of mushroom soup 2 cups water 1 cup long grain rice, uncooked (I used brown rice) 1 envelope onion soup mix Brown hamburger, drain. Add soup, water, rice, and onion soup mix. Cover and simmer for ~20 minutes. I threw in some frozen peas just before it was done.

Shrimp Remoulade (Easy and Quick)

Shrimp Remoulade (Easy and Quick) 1 cup mayonnaise 3 shallots or 1 garlic clove finely chopped or 2 tsp. garlic powder 1 tsp. Dijon mustard 1 Tbsp. chopped capers 1 hard-cooked egg, finely chopped 1 tsp dry tarragon 1 bag baby shrimp (precooked 11-16 oz) 1 Tbsp. dried parsley Defrost shrimp on paper towels to soak up excess moisture and prevent spread from being too watery. Make sure they are dry when you add them to the above ingredients. Blend all the above ingredients together. You may add a touch of lemon juice if you like. You may also add a pinch of salt or a 1/4 tsp of vinegar. Allow ingredients to stand for at least 1 hour in the refrigerator before serving. Serve with crackers of your choice.

Bacon Burrito Dogs

Bacon Burrito Dogs 1 (12-inch) flour tortilla 2 steamed, premium all-beef hot dogs 2 slices American cheese 1/3 cup chili (homemade is best, but any kind will be fine) 3 slices crisp-cooked bacon 2 tablespoons diced onions On a flour tortilla, place all ingredients, in the order listed. Begin rolling-up tightly, folding top and bottom in and over the ingredients to form a sealed envelope

Ramen Noodle Slaw

Ramen Noodle Slaw 1 bag of broccoli slaw mix (or use cole slaw mix) 3 to 4 green onions (chopped) 2 pkgs. ramen noddles (any flavor) 1/2 cup of sliced almonds or sunflower seeds 1/2 cup sugar 1/4 cup of oil 1/3 cup vinegar Mix oil,vinegar,sugar & noodle flavor packets; set aside. Mix broccoli,onions & nuts.Crush noodles add to slaw mix, then add dressing. Toss & serve. Refrigerate.

DIRTY DIAPERS

DIRTY DIAPERS 1 roll ground sausage 1 block of cream cheese 2 cans of Pillsbury flaky biscuits Preheat oven at 425 degrees. Cook the sausage in a sauce pan (like you were making ground beef for tacos) get meat as small as possible. Drain grease. Then after it is done add the cream cheese and let it melt. Mix thoroughly. Then take your biscuits and break them apart. With your hands or rolling pin flatten biscuit and cut in half. One biscuit will make 2. Add filling to half of your dough and then fold over to make little taco shape pastry. Pinch edges to seal. Bake at 425 until done - about 7-10 min. These are great finger foods. Great for breakfast.

Mexican Snack Squares

Mexican Snack Squares 2 (8 oz.) cans crescent dinner rolls 16 oz. can refried beans 1 cup sour cream 2 Tbs. taco seasoning mix 6 oz. shredded cheddar cheese 1/2 cup green onions, chopped 1/2 cup green bell pepper, chopped 1 cup tomatoes, chopped and seeded 1/2 cup sliced ripe olives Salsa, optional Heat oven to 375. Unroll dough into 4 long rectangles. Place crosswise in ungreased 15x10 pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Bake 14 to 19 minutes or until golden brown. Cool completely. Spread beans over crust to within 1/2 inch of edges. In a small bowl, combine sour cream and taco seasoning; mix well. Spread sour cream mix over beans. Sprinkle with cheese, onions, peppers, tomatoes and olives over sour cream. Cover and refrigerate 1 hour. Cut into squares. Serve with salsa if desired. 30 appetizers. Notes: I used 1-1/2 cans of beans and 1-1/2 cups sour cream with entire pkg. of taco seasoning mix for a heartier appetizer.

Velveeta Cheesy Chicken& Broccoli Bake

Velveeta Cheesy Chicken& Broccoli Bake 1 lb boneless skinless chicken breasts cut into small chunks 1 can chicken broth 2 C minute white rice uncooked 3/4 lb {12 oz} Velveeta pasteurized process cheese spread cut up 10 oz pkg frozen chopped broccoli thawed drained Spray large skillet with nonstick cooking spray. Add chicken. Cook& stir 2 min. Stir in broth& bring to a boil. Add rice& cheese& broccoli. Cover. Remove from heat. let stand 10 min.

DIABLO MEATBALLS

DIABLO MEATBALLS These are meatballs with attitude. For the meatballs 1 Lb. Lean Ground Beef 1 cup of bread crumbs One onion, one chili pepper and a clove of garlic, finely diced One egg tsp. of cayenne pepper Pinch of salt and black pepper For the hot sauce Two bottles of Hot Ketchup Two tbsp. of apple jelly Preheat oven to 350 Combine all the meatball ingredients. Mix well and make meatballs to desired size. Put in preheated oven for ten minutes. In medium saucepan combine hot ketchup and apple jelly. Simmer for ten minutes, stirring occasionally. Add meatballs to sauce, stirring occasionally. Simmer for thirty minutes. Serve over pasta or rice Have cold drinks available to quench the fire! This is a simple recipe for those who like the heat.

Frito Bandito

Frito Bandito 1 16 oz. package of Fritos 1 lb. hamburger 1 small onion, chopped 2 16 oz. cans chili with beans 1 lb. cheddar cheese, grated Fry hamburger and onion, drain. Add chili and season to taste. In a large casserole dish layer Fritos, chili mix and cheese. Repeat. Bake at 350 degrees for 30 minutes. Top with handful of Fritos and serve.

Bacon Topped Meatloaf

Bacon Topped Meatloaf 1/2 cup chili sauce 2 eggs, lightly beaten 1 tablespoon Worcestershire sauce 1 medium onion, chopped 1 cup shredded cheddar cheese (4 ounce) 2/3 cup dry bread crumbs 1/2 teaspoon salt 1/4 teaspoon pepper 2 pounds lean ground beef 2 bacon strips, halved In a bowl, combine the first 8 ingredients. Crumble beef over mixture and mix well. Shape into a loaf in an ungreased 13x9-inch baking dish. Top with bacon. Bake, uncovered, at 350 degrees for 70-80 minutes or until meat is no longer pink and a meat thermometer reads 160 degrees. Drain; let stand for 19 minutes before cutting. Makes 8 servings.

Peanut Honey Spread

Peanut Honey Spread 1/2 cup butter, softened 1/2 cup crunchy or smooth peanut butter 1/4 cup honey Mix all the ingredients in serving/storage container. Store in the refrigerator. Bring to room temperature before serving

Te Quiero Tequila Shrimp

Te Quiero Tequila Shrimp This recipe is fast and FANTASTIC. 8 oz. raw shrimp, peeled, deveined, tails removed 2 Roma tomatoes, chopped 1 small onion, sliced 3 tbsp. (1 1/2 oz. or 1 shot) tequila 2 tbsp. lime juice 2 tbsp. coarsely chopped fresh cilantro 1 tsp. minced garlic 1/4 tsp. chili powder 1/4 tsp. salt Bring a large pan sprayed with nonstick spray to medium heat. Add onion and garlic, and cook until onion is slightly translucent, about 3 minutes. Carefully add tequila to the pan and stir. (It's unlikely it will flare up, but be cautious, just in case.) Cover the pan and let simmer for 5 minutes. Add shrimp and cook for about 3 minutes, until shrimp are nearly opaque. Add tomatoes, lime juice, cilantro, chili powder, and salt, and mix well. Stirring occasionally, cook until tomatoes have softened and shrimp are cooked through, about 2 minutes. Enjoy! MAKES 2 SERVINGS

Mexican Chip Casserole

Mexican Chip Casserole 1 pound ground beef 1 medium onion, chopped 1 clove garlic, minced 10-3/4 ounces can condensed cream of mushroom soup, undiluted 11 ounces can Mexicorn 4 ounces can green chilies, chopped 10-1/2 ounces corn chips 10 ounces can enchilada sauce 2 cups shredded colby jack cheese In a skillet, cook beef, onion, and garlic until meat is browned and onion is tender; drain. Add soup, corn, and chilies; mix well. In an ungreased shallow 3-quart baking dish, layer meat mixture, tortilla chips, and enchilada sauce; top with cheese. Bake, uncovered, at 350 degrees F for 8 - 10 minutes or until heated through.

Popcorn + Sweet Condensed Milk + Jello = CANDY POPCORN

Popcorn + Sweet Condensed Milk + Jello = CANDY POPCORN Heat oven to 300 to keep your popcorn warm in there while you combine the condensed milk and dry gelatin in the saucepan. Once it's bubbly pour it over the popcorn and stir. Bake for 20 minutes. Keep stirring every 5 minutes, then break into clusters

Apple Pie Snickerdoodle Cookie Bars

Apple Pie Snickerdoodle Cookie Bars Only Three Ingredients :) Unbelievably Easy & Delicious These bars are the best of both worlds … apple pie and cookies with no utensils required! These are a great dessert to pack up for a summer picnic. Or, warm up a cookie bar and top it with vanilla ice cream for an a la mode treat! :) One 16.5 oz tube of refrigerated sugar cookie dough One 20 oz. can of apple pie filling Cinnamon sugar (1/4 cup of granulated sugar & 4 teaspoons of ground cinnamon) Press 2/3 of the cookie dough into the bottom of an 8x8 or 9x9 baking pan. Sprinkle with 2/3 of the cinnamon sugar. Spread the apple pie filling over the cookie base. Take small amounts of the remaining cookie dough, flatten it slightly and place over the pie filling. It will not cover the pie filling completely. Sprinkle with the remaining cinnamon sugar mixture. Bake in a 350* oven until the cookie dough is baked - mine took about 35-40 minutes. Allow bars to cool and cut into squares.

Sloppy Joe Squares

Sloppy Joe Squares 1 lb lean (at least 80%) ground beef 1 can (15.5 oz) sloppy Joe sauce 2 cans (12 oz each) refrigerated Big & Buttery crescent dinner rolls 2 cups shredded Cheddar cheese (8 oz) 1 tablespoon sesame seed Heat oven to 350°F. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in sauce. Heat to boiling, stirring occasionally. Unroll 1 can of the dough; place in ungreased 13x9-inch (3-quart) glass baking dish. Press in bottom and 1/2 inch up sides of dish. Spread beef mixture over dough; sprinkle with cheese. Unroll second can of dough; place over cheese. Sprinkle with sesame seed. Bake 30 to 35 minutes or until mixture is bubbly and dough is golden brown. Cut into squares to serve. Makes 8 servings

Easy Cheesy Bread Sticks

Easy Cheesy Bread Sticks 1 (10 ounce) can Pillsbury pizza crust dough 1 tablespoon butter, melted 1/2 cup provolone cheese, shredded 1 tablespoon parmesan cheese 1 tablespoon dried basil 1/4 teaspoon garlic salt Preheat oven to 425. Unroll pizza dough onto a greased cookie sheet and brush with butter. Sprinkle cheeses and spices evenly over the dough. With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips. Do not seperate strips. Bake for 10-12 minutes or until light golden brown. Recut along each strip and remove from cooking sheet. Serve sticks warm with marinara sauce.

CREAM CHEESE TURNOVERS

CREAM CHEESE TURNOVERS 2 pkg. crescent rolls (8 in pkg.) 1 pkg. (8 oz.) cream cheese 1 tbsp. flour 1/2 c. sugar 2 tsp. lemon juice Fruit filling (cherry, blueberry, etc.) 1 egg Cream ingredients (cheese, flour, egg, sugar and lemon juice). Unroll crescent rolls and spoon cheese mix (about 1 tablespoon) on each. Add fruit (about 1 teaspoon) and fold over. Sprinkle with cinnamon and sugar and bake on ungreased cookie sheet for 20 to 30 minutes.

Honey and Spice Dipping Sauce

Honey and Spice Dipping Sauce 2/3 cup honey 1/4 cup water 1/4 cup ketchup 1 tablespoon white vinegar 1/4 teaspoon black pepper 2 teaspoons ground chipotle chile pepper 1/2 teaspoon salt Combine all the ingredients into a small saucepan over medium heat until boiling.Reduce heat and simmer for 2 minutes. Remove the pan from the heat. Refrigerate.This is good for dipping fried chicken fingers.

Strawberry Banana Delight

Strawberry Banana Delight 4 Servings 1 package (.3 ounce) sugar-free or regular strawberry gelatin 1 cup boiling water 6 ice cubes 2 medium ripe bananas, cut into chunks 4 tablespoons whipped topping 4 fresh strawberries In a small bowl, dissolve gelatin in boiling water; cool for 10 minutes. Add enough water to ice cubes to measure 1 cup. In a blender, combine gelatin and ice mixture; cover and process for 1 minute or until ice cubes are dissolved. Add bananas; process 1-2 minutes longer or until blended. Pour into four dessert dishes. Refrigerate for at least 30 minutes or until set. Garnish each with 1 tablespoon whipped topping and a strawberry

Fried Biscuits

Fried Biscuits 1 pkg. Pillsbury Honey Butter biscuits (10 biscuit roll) * 1 Stick unsalted butter 1/4 Cup Light brown sugar 2-3 Tbsp. Honey 1/2 tsp. Cinnamon 1 Quart Vegetable oil (for frying biscuits) In a small saucepan over medium heat combine butter, sugar, honey & cinnamon. Stir frequently until sugar has melted and all ingredients have combined. Cover and set aside to let cool. While the butter mixture cools, pour vegetable oil into a large pot, but make sure the oil does not fill that pot more than halfway. Heat oil to 350 degrees. After the butter mixture has cooled a bit, pour contents into a squeeze bottle. Remove biscuits from its container. If you've got a large enough pot, you should be able to fry 5 of the biscuits in two batches. Lightly drop the biscuits in the hot oil and let fry on each side until dark golden brown (about 1 1/2 minutes per side). Remove biscuits from oil and put on a paper towel. Once you've finished frying the biscuits, insert your squeeze bottle into the top of the biscuit and squeeze enough butter mixture in until biscuit starts to overflow slightly. Stand them up in a basket and serve. Cooks notes: * if you can't find this particular brand of biscuit, any canned "flaky" biscuit should work fine. Just don't get the larger or "grand" sized ones.

Busy Day Dinner Recipe

Busy Day Dinner Recipe I originally found this recipe in our local paper. After a few additions and substitutions, it became a favorite. 1 pound ground beef 1/4 cup chopped onion 3/4 teaspoon salt 1/4 teaspoon pepper Dash garlic powder 1 can (19 ounces) ready-to-serve chunky beef vegetable soup 4 ounces spaghetti, cooked and drained 1 cup (4 ounces) shredded cheddar cheese Minced fresh parsley, optional In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salt, pepper and garlic powder. Transfer to a greased 2-qt. baking dish. Pour soup over meat mixture. Top with spaghetti and cheese. Bake, uncovered, at 350 for 15-20 minutes or until heated through. Sprinkle with parsley if desired. Yield: 4-6 servings.

Tomatoes Stuffed with Guacamole

Tomatoes Stuffed with Guacamole 4-6 medium tomatoes Salt and freshly ground pepper to taste 2-3 avocados, peeled, pitted, and mashed 2 Tbs finely chopped onion 2 Tbs chopped cilantro (coriander leaves) 1 tsp fresh lime or lemon juice 1-2 jalapeño peppers, seeded and finely chopped (optional) Lettuce leaves for garnish (optional) Cut a slice off the top of the tomatoes and scoop out the insides to leave a thick shell. Sprinkle the inside with salt and allow to drain upside down for 15 minutes. Mix together the avocado, onion, cilantro, lime juice, optional jalapeños, salt, and pepper and stuff the tomatoes with the mixture. Serve chilled or at room temperature on a bed of lettuce leaves if desired. Serves 4 to 6.

Peanut Butter S'Mores Bars

Peanut Butter S'Mores Bars 1 tube (16 1/2 oz.) refrigerated chocolate chip cookie dough 4 nutty s'mores trail mix bars (1.23 oz. each), chopped 1 pkg. (10 to 11 oz.) butterscotch chips 2 1/2 cups miniature marshmallows 1 cup chopped walnuts 1 1/2 cups miniature pretzels 1 pkg. (10 oz.) peanut butter chips 3/4 cup light corn syrup 1/4 cup butter, cubed 1 pkg. (11 1/2 oz.) milk chocolate chips Let the dough stand at room temperature for 5-10 minutes to soften. In a large bowl, combine the dough and trail mix bars. Press into an ungreased 13 x 9 inch baking pan. Bake, uncovered, at 350 F for 10-12 minutes or until golden brown. Sprinkle with the butterscotch chips and marshmallows. Bake for 3-4 minutes longer or until the marshmallows begin to brown. Sprinkle with the walnuts. Arrange the pretzels over the top. In a small saucepan, melt the peanut butter chips, corn syrup, and the butter. Spoon over the bars. In a microwave, melt the chocolate chips.. Stir until smooth. Spread or drizzle over the bars. Refrigerate for 1 hour or until firm before cutting into bars. Makes 3 dozen bars

CROCKPOT MEATLOAF

CROCKPOT MEATLOAF (Makes 6 servings) 1/2 cup whole milk 2 slices white bread 1 1/2 lb ground beef 2 eggs 1 small onion, peeled 1 1/2 tsp salt 1/2 tsp pepper 1 tsp dry mustard 1 can (12 oz.) whole tomatoes Place the milk and the bread in a large mixing bowl, and let stand until the bread has adsorbed all the milk. With two forks, break the bread into crumbs. Beat the ground beef into the crumbs until well mixed. make a hollow in the center of the meat and break the eggs into it. Beat the eggs a little; then grate the onions into the eggs. Add salt, pepper and mustard. Beat the eggs into the beef. Shape into a round cake and place in the slow cooker. Drain the tomatoes, and place them on the meat. Cover and cook on Low for 5 to 7 hours. Before serving, uncover the pot; turn the heat to High, and bubble away some of the sauce. It should be thick, not thin.

No-Bake Cookie Balls Recipe

No-Bake Cookie Balls Recipe These quick bites are great when you're short on time or don't want to turn on the oven. I make them a day or two ahead to let the flavors blend. 3 cups confectioners' sugar 1-3/4 cups crushed vanilla wafers (about 55 wafers) 1 cup chopped walnuts, toasted 1/3 cup orange juice 3 tablespoons light corn syrup Additional confectioners' sugar In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in the confectioners' sugar, vanilla wafers, walnuts, orange juice and corn syrup. Roll into 1-in. balls; roll in additional confectioners' sugar. Store in an airtight container. Yield: 5 dozen.

Chocolate Malt Krispie Bars

Chocolate Malt Krispie Bars 4 C. malted milk balls, divided 1 (10 oz) pkg. large marshmallows 3 T. butter 5 C. Rice Krispies cereal 1 C. malted milk powder, divided 2 (12 oz) semisweet chocolate chips Chop 1 C. malted milk balls; set aside. In a Dutch oven, combine marshmallows and butter. Cook and stir over medium low heat until melted. Remove from the heat; stir in the cereal, 3/4 C. malt powder and chopped candy. Press into a greased 9x13 baking pan. In a microwave, melt chocolate chips; stir until smooth. Stir in remaining malt powder. Spread over cereal bars. Top with remaining malted milk balls. Let stand until set. Cut into squares.

Blueberry Peach Cobbler

Blueberry Peach Cobbler 1/2 cup packed brown sugar 3 tbsp cornstarch 1/4 tsp ground mace 1/4 cup sherry or unsweetened apple juice 5 cups sliced peeled peaches 1 cup fresh or frozen blueberries 1/2 cup chopped pecans 1 tablespoon butter 1 tablespoon lemon juice Topping: 1 cup flour 1/3 cup sugar 1 1/2 tsp baking powder Dash of Salt 1/4 cup cold butter, cubed 1/4 cup milk 1 egg, lightly beaten In a large saucepan, combine the brown sugar, cornstarch, and mace. Stir in the sherry or juice until blended. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add the peaches, blueberries, pecans, butter, and lemon juice. Pour into a greased shallow 2 quart baking dish. For the topping, in a small bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter until coarse crumbs form. Stir in the milk and egg. Spoon over the fruit mixture. Bake at 400 F for 25-30 minutes or until bubbly and a toothpick inserted in the topping comes out clean. Serve warm. Makes 6-8 servings

Taco Casserole

Taco Casserole 3 cups uncooked bow tie pasta 1 pound ground beef 1/4 cup chopped onion 2 cups (8 ounces) shredded cheddar cheese 1 jar (16 ounces) salsa 1 can (14-1/2 ounces) diced tomatoes, undrained 1 envelope taco seasoning 2 cups nacho tortilla chips, crushed Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the cheese, salsa, tomatoes and taco seasoning. Drain pasta; stir into beef mixture. Transfer to a greased 11-in. x 7-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with tortilla chips. Bake 10 minutes longer or until heated through. Yield: 7 servings.

Oven Baked Chicken Parmesan

Oven Baked Chicken Parmesan 3/4 cup plain dry bread crumbs 1/2 tsp. Italian seasoning 1/4 tsp. garlic powder 6 boneless, skinless chicken breast halves (about 2 lbs.) 1 egg, beaten 1 jar (1 lb. 8 oz.)your favorite spaghetti sauce 1 cup shredded mozzarella cheese Preheat oven to 400°. Combine bread crumbs, Italian seasoning and garlic powder in shallow dish. Dip chicken in egg, then crumb mixture; turn to coat. Arrange chicken in 13 x 9-inch baking dish. Bake 20 minutes. Pour Sauce over chicken; top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. TIP: Most dishes that call for frying can be baked to cut down on the fat. Try substituting eggplant for chicken for a vegetarian version.

Crab-Salad Jumbo Shells

Crab-Salad Jumbo Shells 30 uncooked jumbo pasta shells 1 cup finely chopped fresh broccoli florets 1 garlic clove, minced 2 packages (8 ounces each) imitation crabmeat, chopped 1 cup (8 ounces) sour cream 1/2 cup mayonnaise 1/4 cup finely shredded carrot 1/4 cup diced seeded peeled cucumber 1 tablespoon chopped green onion 1 teaspoon dill weed Cook pasta according to package directions; rinse in cold water and drain well. Meanwhile, in a small microwave-safe bowl, combine the broccoli and garlic. Cover and microwave on high for 1 minute or until crisp-tender. Transfer to a large bowl; stir in the remaining ingredients. Stuff into pasta shells. Cover and refrigerate overnight. Yield: 30 stuffed shells.

Potato Chip Crispies

Potato Chip Crispies 1 cup (2 sticks) butter, softened 2/3 cup sugar 1 tsp vanilla 1 1/2 cups flour 1/2 cup crushed potato chips Cream butter, sugar and vanilla. Add flour and chips and mix well. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 degrees for about 12 minutes or until light brown.

Festive Popcorn

Festive Popcorn 1/3 cup creamy peanut butter 6 blocks almond bark 1 bag regular microwave popcorn Pop bag of popcorn. In huge bowl, microwave almond bark until almost melted, stirring every 60 seconds. Stir in peanut butter and melt all together for about 30 more seconds. Stir in popcorn to mix. Spread out on wax paper and let cool. Store in airtight container.

Tamale Ranch Beef Casserole

Tamale Ranch Beef Casserole A tasty ground beef casserole with cornmeal layers. 1 cup yellow cornmeal 1 cup water 1/4 teaspoon salt Beef Mixture 4 slices bacon 1 pound lean ground beef 1 teaspoon salt 1/8 teaspoon pepper 1 tablespoon dried parsley flakes or about 1/4 cup fresh chopped parsley 1/2 cup chopped celery 1 cup chopped onion 1 clove garlic crushed 1 can (14.5 ounces) diced tomatoes 1 1/2 cups shredded Cheddar cheese In a medium saucepan, mix together cornmeal, 1 cup water and 1/4 teaspoon salt. Cook over medium heat, stirring frequently, for about 5 minutes, or until thickened. Pour into a greased 13x9x2-inch baking pan. Chill. In a large skillet, fry bacon until crisp; drain on paper towels then crumble. Set aside. Pour off skillet drippings; return 1 tablespoon of drippings to the pan. Brown ground beef with 1/2 teaspoon salt, 1/8 teaspoon pepper and the parsley in pan drippings; remove and set aside. Drain off excess grease, leaving about 1 tablespoon. Sauté onion, celery and garlic in pan drippings until softened; add tomatoes, cheese and remaining 1/2 teaspoon salt. Remove chilled cornmeal mixture from the refrigerator. Turn pan upside down to remove cornmeal mixture in one piece. Cut into small squares, about 1 1/2 inches each. Set aside 10 for topping, then place half of the remaining squares into the bottom of a greased casserole. Top with half of the browned meat and half of the sauce and crumbled bacon. Make another layer of cornmeal cubes, meat, another layer of sauce and bacon. Arrange the 10 saved cornmeal cubes around the edge of baking dish. Bake beef and cornmeal dish at 350° for 40 minutes. Serves 6

Peanut Butter Snack Cups

Peanut Butter Snack Cups 12 vanilla wafers 1 (8 oz) carton whipped topping thawed, divided 1 C. cold milk 1/2 C. peanut butter 1 (3.9 oz) pkg. instant chocolate pudding mix Place wafers in paper or foil lined muffin cups. Top each with 1 T. whipped topping. In a mixing bowl combine milk, and peanut butter. Add pudding mix; beat on low speed for 2 minutes. Fold in remaining whipped topping. Spoon into prepared cups. Cover and freeze. Remove from the freezer 10 minutes before serving.

Cinnamon 'N Sugar Muffins

Cinnamon 'N Sugar Muffins 2 eggs 1/2 cup milk 1/4 cup applesauce 1/4 cup margarine or butter, melted 2 cups all-purpose flour 1/2 cup raisins 1/4 cup sugar 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 cup sugar 3/4 teaspoon ground cinnamon 1/4 cup margarine or butter, melted Heat oven to 400 degrees F. Grease bottoms only of 12 medium muffin cups. Beat eggs; stir in milk, applesauce, 1/4 cup sugar, the baking powder, salt and 1/2 teaspoon cinnamon, all at once, just until flour is moistened. (Batter will be lumpy.) Fill muffin cups about 2/3 full. Bake until golden brown, 20 to 25 minutes. Mix 1/4 cup sugar and 3/4 teaspoon cinnamon. Immediately dip tops of warm muffins into melted margarine, then into sugar-cinnamon mixture. For Cinnamon-Apple Muffins: Fill muffin cups 1/3 full. Spoon 1 teaspoon applesauce onto batter in each cup; top with enough batter to fill cups about 2/3 full. Yields 1 dozen muffins.

Apple Cobbler in the Crock

Apple Cobbler in the Crock 4 medium tart apples 1/2 cup honey 1 grated rind and juice of 1 lemon 1 dash cinnamon 5 tbs butter 3/4 cup natural cereal with nuts and fruits Oil to grease pot Grease side of your crockpot lightly with oil. Core, peel and slice apples; place in crock. Add honey, lemon rind, lemon juice and cinnamon. Combine butter and cereal. Add to crock; mix thoroughly. Cover. Cook on Low for 6 to 8 hours or High for 2 to 3 hours. Serve with vanilla ice cream or whipped topping, if desired.

Can you tell

Can you tell I am ready for fall baking,,to hot right now,,but going through the recipes I want to cook this fall AND some for now enjoy!

Old Fashioned Apple Dumplings

Old Fashioned Apple Dumplings 1 recipe pastry for double-crust pie 6 large Granny Smith apples, peeled and cored 1/2 cup butter 3/4 cup brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 3 cups water 2 cups white sugar 1 teaspoon vanilla extract Preheat oven to 400 degrees. Butter a 9x13 inch pan. On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples. With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish. In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings. Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.

Candied Acorn Squash

Candied Acorn Squash 1 acorn squash, halved and seeded 1/4 cup butter, divided 1/4 cup packed brown sugar, divided Place both halves of the squash cut side up on a microwave-safe plate or dish. Put 2 tablespoons of butter, and 2 tablespoons of brown sugar into the cavity of each half. Cook for 8 to 10 minutes in the microwave on full power. Rotate the squash a couple of times to ensure even cooking. When the flesh is soft, scoop out soft flesh with the sugar and butter, and place it in a bowl. Mash it a little to blend the ingredients. Serve in a bowl, or your could even serve it in the shells.

Busy Day Mexican Casserole (Crock-Pot)

Busy Day Mexican Casserole (Crock-Pot) 1 pkg. (10) frozen burritos 1 pt. fresh salsa 1 lg. can enchilada sauce 1 lb. sharp Cheddar cheese Place first 3 ingredients in a crock pot on low heat setting. Allow 4 hours until serving time. Add grated Cheddar cheese 1/2 hour before serving.

Tuna Macaroni Salad (for 2)

Tuna Macaroni Salad 3/4 cup cooked small pasta shells 1 can (6 ounces) light water-packed tuna, drained and flaked 1 hard-cooked egg, chopped 1/2 cup cubed cheddar cheese 1/4 cup chopped celery 2 tablespoons pickle relish, drained 1/3 cup mayonnaise 1-1/2 teaspoons Dijon mustard 1/8 teaspoon salt Lettuce leaves In a small bowl, combine the first six ingredients. In another bowl, combine the mayonnaise, mustard and salt; stir into tuna mixture. Cover and refrigerate for at least 30 minutes. Serve on lettuce-lined plates. Yield: 2 servings

Crockpot Hamburger Stroganoff

Crockpot Hamburger Stroganoff 1 1/2 lbs lean ground beef 3 slices bacon, diced 1 small onion, chopped 2 tbs flour 1/4 tsp paprika 1 tsp salt 1 can (10 3/4oz) condensed cream of mushroom soup 2 tbs dry red wine 1 cup dairy sour cream 6 to 8 hamburger buns, toasted and buttered or hot cooked pasta In large skillet, brown beef and bacon until red color disappears. Drain. In crockpot, mix together drained beef, bacon, onion, flour, paprika, and salt. Stir in undiluted soup and wine. Cover pot and cook on low 4 to 5 hours. Stir in sour cream and let warm. Spoon mixture over toasted buns or hot cooked pasta. Serves 6 to 8.

WATERMELON RIND CANDY

WATERMELON RIND CANDY 4 Cups white part of the watermelon rind, and cut in strips as for french fries (rind on very small melons are too thin) 1 Qt. plus 1 and 1/4 cups of water 1/4 cup salt 2 cups of sugar plus for coating Peel of an average-size lemon sliced Cover the rind with hot water and boil 5 minutes. Drain. When cool, cover with a brine of 1 quart of water and 1/4 cup of salt. Set aside for at least 6 hours. Drain and rinse several times, and then cover the rind with fresh water and simmer until the rind is tender. Drain. In a saucepan, place 2 cups of sugar, the remaining 1 and 1/4 cups of water, and the lemon peel. cook until a drop forms a soft ball in cold water. Add the rind. Simmer, stirring and lifting the rind from the bottom of the pan to prevent it from scorching. Cook until the rind is clear and the syrup forms a long thread. remove the rind and drain. discard the lemon peel if desired. Drop each piece of rind in the sugar for coating, and shake off the excess, and lay the rinds separately on a rack to cool and dry. This will make about 8 to 10 servings.

MUG CAKES 2-VARIETIES

MUG CAKES 2-VARIETIES MAKES 4 SERVINGS. HALF RECIPE FOR 2. Butter 4 mugs. Whisk 1/2 cup each sugar and buttermilk, 1/4 cup oil, 1 egg, and 1/2 tsp vanilla in a bowl until smooth. Whisk in 1/2 cup flour, 1/8 tsp baking soda, and a pinch of salt until combined. Pour 1/3 cup batter into each mug. Microwave until puffed and done 2 min. Let cool slightly. Top as desired. SERVE & ENJOY...STRAWBERRY SHORTCAKE---Add 1 chopped strawberry and 1 tbs white chocolate chips to each mug before adding batter, stir. Top with more chopped strawberries. RAINBOW SPRINKLES---Add 2 tsp rainbow sprinkles to each mug before adding batter, stir. Top with whipped cream and more sprinkles.

CORN ON THE COB

CORN ON THE COB Fill pot with water then add a stick of salted butter and 1 cup of milk. Bring to a rapid boil. Put ears of corn in turn heat to low simmer for 5-8 minutes ! It will be the best corn on the cob you have ever had

2 INGREDIENT CHERRY CINNAMON DANISH PASTRY

2 INGREDIENT CHERRY CINNAMON DANISH PASTRY 2 tubes Grands Cinnamon Rolls 1 can Cherry pie filling or any pie filling you would like Preheat oven according to package directions on the tube of cinnamon rolls. Remove rolls and place in a greased 9×13 inch baking pan Cover pan with a dish towel, place in warm place for about 40 minutes in order to let the cinnamon rise a little. With a tablespoon push down center of roll to make a bowl shape. Fill with 1-1 ½ Tbsp. of pie filling. Bake according to package directions. When done, remove from oven and transfer to cool sheet to cool. Drizzle icing over Danish

Cornbread Rolls

Cornbread Rolls 1 c warm water 1/4 c sugar 1/3 c oil 2 Tbl yeast (quick rise) 1 tsp salt 1 egg beaten 2 boxes Jiffy Corn Muffin mix 31/2 c flour 375* oven temperature Mix water, sugar, oil, and yeast together. Let stand 15 minutes. Stir in salt and beaten egg into yeast mixture. Add Jiffy Corn Muffin mixes and 1 cup of flour mixxing well. Add remaining flour 1 cup at a time until dough forms a ball. Cover bowl with a towel and let rest for 10-15 minutes. With hands greased or sprayed with non stick cooking spray, Form dough into balls by rolling in your hands about the size of large golf balls. Place dough balls into a greased skillet and let rise for 20-25 minutes. Bake for 15 minutes or until lightly brown. Brush with honey butter. (equal parts of each melted)

Homemade gel ice packs - Homemade moist heat packs

Homemade gel ice packs These homemade gel ice packs are more comfortable than a bag of frozen peas, because they mold better to your body without the lumps and bumps. They can be made for under $3. See Ice Packs for Back Pain Relief What you need: 1 quart or 1 gallon plastic freezer bags (depending on how large you want the cold pack) 2 cups water 1 cup rubbing alcohol Instructions: Fill the plastic freezer bag with 1 cup of rubbing alcohol and 2 cups of water. Try to get as much air out of the freezer bag before sealing it shut. Place the bag and its contents inside a second freezer bag to contain any leakage. Leave the bag in the freezer for at least an hour. When it's ready, place a towel between the gel pack and bare skin to avoid burning the skin. Another way to apply ice to the back is by freezing water in a cup, and then rubbing it on the affected back muscles to reduce inflammation. Homemade moist heat packs Heat therapy increases circulation to aching muscles, and provides pain relief. There are two types of heat therapy, dry and moist. Electric heating pads bring a dry heat, which some people find to be less comforting than moist heat. Moist heat packs are less dehydrating to the skin, and they allow heat to absorb better into the skin and relieve pain faster. What you need: Cloth container (sock, fabric) 4-6 cups filling (e.g. uncooked rice, flax seed, buckwheat, oatmeal) Needle and thread (optional, but recommended) Flair (ribbon, fragrant oils; optional) Instructions: Fill your container with the filling. Tie or sew the container shut. Add soothing aromatherapy before you microwave, if you want. Microwave container for 1-3 minutes.

Carrot Cake Muffins With Cream Cheese

Carrot Cake Muffins With Cream Cheese Filling 8-ounce package cream cheese 1/4 cup sugar Muffins 2 1/4 cups All-Purpose Flour 1/2 cup granulated sugar 1/4 cup light brown sugar, firmly packed 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 3/4 teaspoon ground ginger 3/4 teaspoon salt 2 large eggs 3/4 cup water 1/3 cup vegetable oil 1 cup grated carrots, lightly packed Preheat the oven to 400°F. Lightly grease a standard 12-well muffin pan. Or line the pan with paper muffin cups, and grease the cups. To make the filling: Place the cream cheese in a microwave-safe bowl, and heat on low power for 40 seconds. Stir in the sugar. Set Aside To make the muffin batter: In a medium-sized bowl, whisk together the dry ingredients. In a small bowl, whisk together the eggs, water, and oil. Stir the wet ingredients into the dry ingredients. Fold in the grated carrots, stirring to combine. Drop about 2 tablespoons of the batter (a tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom. Dollop on a heaping tablespoon of filling; a level tablespoon cookie scoop works well here. Cover with enough batter to fill the muffin cups quite full. The batter will come to within about 1/4" to 3/8" of the top of each muffin cup. But don't try to use all the batter; unless you have particularly deep cups, you'll have abut 1/3 cup batter left over. Bake it in a separate custard cup, if desired. Bake at 400 for 20 minutes