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Ingredients:
4 chicken breasts, boneless and skinless
1 stick butter
4-5 tablespoons Poultry seasoning (I use Paul
Prudhomme's Poultry Magic)
1 red pepper cut into matchstick pieces
1 yellow pepper cut into matchstick pieces
1 green pepper cut into matchstick pieces
1 can chicken broth
1 serving angel hair pasta, pre cooked
Flour for coating chicken
Vegetable spray
Preparation:
Spray large frying pan with vegetable spray. Put
stick of butter and poultry seasoning in pan. Heat
until melted.
Meanwhile, cut chicken into bite-sized pieces and
coat with flour.
When butter has melted, add chicken to pan and cook
until brown.
Move chicken to one side of the pan and add all the
peppers. Cook for about 2 minutes.
Add chicken broth a little at a time and cook until
the juices thicken up a bit.
Add the angel hair pasta (remember to pre cook it!).
Cook for one minute and serve.
POPPY SEED CHICKEN
1. Cook and cube 2 whole chicken breasts.
2. Place in casserole dish
3. Combine 1 can cream of chicken soup (no milk added) and 8 ozs. sour cream.
4. Combine 1.5 cups crushed Ritz crackers (1 pack) and 1/2 cup softened butter (1 stick).
5. Spread over the top of the chicken and sauce
6. cook a 350 for 1 hour uncovered.
(4x everything is good for a group)
Beef Casserole
1 large onion, chopped
1 clove garlic, minced
1 Tbs. margarine
1 lb. Lean, ground beef
1 can (10-1/2 0z.) condensed tomato soup
1 Cup canned creamed corn
1/2 tsp. salt
1/8 tsp. pepper
1 package (8 oz.) noodles, cooked
1/2 cup grated Parmesan cheese
Directions
Pre heat oven to 350 degrees f. In a medium skillet sauté onion and
garlic in margarine until soft. Add beef, cooking until all
redness is gone. Stir in tomato soup, corn, salt and pepper.
In a casserole, alternate layers of meat mixture and noodles.
Sprinkle cheese on top and bake for 20 minutes.
Spinach & Bacon Salad
1 lb. Loose spinach (or a 10 oz. Bag)
4 oz. Mushrooms, sliced
4 oz. Tbs. real bacon bits or 4 strips of
bacon fried crisp and crumbled
fresh ground black pepper
Italian-style bottled dressing
Directions:
Combine spinach, mushrooms and bacon bitts in a bowl.
Season with pepper and toss with dressing just before serving.
Fudge Cake
1-1/2 Cup butter of margarine at room
temperature
6 Eggs
1-1/2 Cups sugar
2 Cups un-sifted all-purpose flour
1 Package dry fudge-frosting mix
Directions:
This recipe makes it's own filling; a fuggy filling in the center of the cake.
Preheat oven to 350 degrees f. Beat butter until light and creamy.
Beat in eggs one at a time, beating well after each addition. Beat
in sugar, 1/4 cup at a time. Stir in flour and frosting mix. Pour
into a greased 10 inch tube pan and bake for 60 minutes, then turn
cake out onto a rack to cool completely. Serves 8 to10.
Turkey Chowder
3 C. turkey stock
1 C. pared and diced potatoes
2 tsp. minced onion
1/2 tsp. salt
dash pepper
1 can (10-1/2 oz.) condensed cream of
celery soup, undiluted
1/4 C. cooked bacon, crumbled
2 Tbs. chopped parsley
1/2 C. diced turkey
Directions:
Combine turkey stock, potatoes, onion, salt and pepper
in a 3-1/2 qt. Saucepan; bring to a boil . Reduce heat,
cover and simmer for about 30 minutes or until potatoes
are tender. Remove from heat and add celery soup and mix well.
Add remaining ingredients and heat gently.
Makes 5 to 6 servings.
Spiced Citrus Tea
2 cups of water
3 whole cloves
1 cup of orange juice, fresh squeezed
3 tablespoons of butter
4 tea bags
1 (3 inch) cinnamon stick
1 cup of grapefruit juice, fresh squeezed
6-8 tablespoons of sugar, according to your taste
Directions:
In a medium saucepan bring water to a boil. Remove from heat.
Add the teabags and spices. Cover and brew for 5 minutes.
Remove teabags and spices. Add orange and grapefruit juices
and heat through, but do Not boil. Remove from heat. Add butter,
if desired and stir until butter melts.Add sugar to taste. Serves 46
Peach Frosty
8 and 1/2 ounce can of unsweetened peaches, drained
2 cups unsweetened orange juice
1 pint of Blue-Bell or other favorite vanilla ice cream, or ice milk
1/4 cup of plain low-fat yogurt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Directions:
Place all ingredients in container of electric blender.
Process until smooth.
Serve immediately.
Orange Smoothy
1 ripe banana
1 naval orange, peeled and quartered, seeds removed
1 cup of orange juice, fresh squeezed
6 ounces fat-free Cool Whip
1 cup of crushed ice
Directions:
Place ingredients in the blender and blend for 45 seconds.
Serve in tall, chilled glasses.
Mango Lassi
9 ounces plain yogurt
4 1/2 ounces milk
3 fresh mango, stoned and sliced
4 teaspoons sugar, to taste
Directions:
Put all the ingredients into a blender and blend for 2 minutes, then pour into individual glasses, and serve. The lassi can be kept refrigerated for up to 24 hours.
Roasted Lemonade
12 lemons, softened by rolling, or placed in a microwave for 30 seconds, halved
2 cups sugar
1/2 vanilla bean, scraped
Water, to cover the lemons
4 to 6 cups water
1/2 cup freshly squeezed lemon juice
Sugar, to taste
Ice
Mint leaves, for garnish
Directions:
Preheat oven to 375 degrees. Place the lemons, sugar, vanilla bean scrapings and water in a roasting pan and stir. Place roasting pan in the oven and roast, stirring occasionally for about 30 minutes, until the edges of the lemons begin to caramelize. Remove the roasting pan from the oven and cool to room temperature. Place a strainer over the bowl of a food processor and squeeze the juice from the lemons. Strain the liquid from the roasting pan into the processor bowl. De-seed and roughly chop 2 lemon halves and place in the food processor. Process the lemon juice and lemon pieces until smooth. Strain the contents of the food processor into a large pitcher, add 4 to 6 cups water, lemon juice, sugar to taste and ice, stir well. Pour into ice-filled glasses and garnish with mint leaves.
Blackberry Lemonade<br>
6 lemons
4 cups water
1 cup sugar
1/2 cup picked-over fresh blackberries
Garnish: lemon slices
Directions:
With a vegetable peeler remove zest from 4 lemons and
squeeze enough juice from these and remaining 2 lemons to
measure 1 cup. In a saucepan boil 2 cups water with sugar,
stirring, until sugar is dissolved. Add zest, lemon juice,
and remaining 2 cups water and cool. In a food processor or
blender puree blackberries and stir into lemonade. Pour
blackberry lemonade through a sieve into a pitcher or other
container and chill. Chill lemonade, covered, at least until
cold and up to 2 days. Serve lemonade over ice in tall glasses,
garnished with lemon slices.
FUDGE SAUCE
3/4 C Sugar
1/2 C CocoaGRAVY
1 (5 oz can) Evaporated Milk
1/3 C light corn Syrup
1/3 C Margarine
1 teaspoon Vanilla
Directions:
Combine 3/4 cup Sugar and 1/2 Cocoa
in small saucepan.
Blend in 1 can (5 oz) evaporated Cream
and 1/3 C light Corn Syrup.
Cook over Medium heat stirring constantly until
mixture boils. Boil and stir for ONE MINUTE.
Remove from heat and stir in 1/3 C Margarine and 1
teaspoon Vanilla.
Serve HOT over desert.
Grandpa's Dump Cake
1 can cherry pie filling
1 can crushed pineapple with juice
1 box yellow cake mix
1 cube of butter
1 cup pecan pieces
You'll need a 9X13 pan.
Directions:
Pour in the cherry pie filling and the pineapple to cover the bottom of the pan.
Sprinkle the cake mix over the entire pan. Cut the butter in little cubes and place evenly over the cake mix and then sprinkle with the pecan pieces.
Bake at 350° for approximateely 50 minutes.
Corn Fritters
1 1/2 c sifted flour
2 tsp baking powder
1/2 tsp salt
1/2 c milk
1 c cooked corn
2 eggs, beaten
6 tbsp. melted butter
Directions:
Sift together the dry ingredients,
add the beaten eggs with milk. Mix thoroughly.
Add melted butter and corn, and mix.
Drop by tablespoonfuls on slightly greased hot griddle.
Brown on each side
Fresh Corn Patties
1 egg large, separated
1 cup corn cut from cob and drained (about 2 ears)*
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon baking powder
dash black pepper
2 tablespoons margarine or vegetable oil
powdered sugar (optional)
sour cream Dairy (optional)
Directions:
Chopped fresh dill or chili powder (optional) In a small bowl, beat egg white until stiff; set aside. In a medium bowl, beat egg yolk. Add corn, flour, salt, baking powder, and pepper. Stir until blended (mixture will be thick). Fold in egg white. In a non-stick skillet over medium heat, melt margarine. Drop corn mixture into skillet by heaping tablespoonfuls, forming patties. Cook until lightly browned, about 2 minutes on each side, turning once. Drain on paper towels; keep warm. Serve immediately with a sprinkle of powdered sugar or a mixture of sour cream and dill or chili powder to taste. Serve as a side dish with baked ham, pork chops, or cold chicken. *If corn kernels are large, chop coarsely.
Carrots in a Brown Sauce
First you need to buy a large bag of carrots
(I like the 5 pounders). Place the unopened
bag in the trunk of your car along with your
other groceries. Then forget about the carrots
and leave them in the car for several weeks. Now,
I find the carrots turn out the best if you always
park your car in direct sunlight for hours on end.
Wait a good 3 to 4 weeks and then you can remove the
bag of carrots from your car. The carrots should be
soft and mushy and have lots of brown juice in the bag.
Now I suggest you open them outside because the smell can
be somewhat daunting. They compliment any meal and best
of all there are no dishes to wash. I also highly recommend
a dessert made with Pepto Bismal after this delicious meal.
Dude Ranch Dip
Makes 16 servings
In a food processor (or small bowl) combine:
1/2 cup cottage cheese
1 clove garlic, minced
1/4 cup plain yogurt
1/4 tsp pepper
2 tsp cider vinegar
2 tbsp chives, dried
Nutritional Analysis Per Serving:
Each serving of 2 tbsp: 2g Carbohydrate
4g Protein 27 cal Exchanges:
1/2 Lean meat
Layered Mexican Dip
Makes 15 servings
1 can (398ml/14oz) fat-free Refried beans
1/2 cup Salsa
1 1/2 Avocados
2 tsp Lemon juice
6 Green onions, chopped
1/4 cup `Light' mayonnaise
1 clove Garlic, minced
1 1/2 cups Light' sour cream
1 cup `Light' Cheddar, grated
1/4 cup Black olives, sliced
2 Tomatoes, chopped
Directions
Refried bean layer: In a small mixing bowl, combine the
refried beans and the salsa. Spread in a 9-10" pie plate.
Process avacado & lemon juice in food processor, until smooth.
Add garlic, 1/2 green onions & mayonnaise, process again.
Spread over refried beans. Dollop sour cream onto guacamole
layer and carefully spread to cover all. Sprinkle cheddar
cheese, tomatoes, remaining green onions, & olives on top in
concentric circles or diagonal stripes. Serve with tortilla
chips for dipping.
Maple Glazed Ribs
Makes 4 servings
Prep Time: 10 Minutes
Cook Time: 1 Hour 35 Minutes
Ready in: 3 Hours 45 Minutes
Ingredients
3 pounds pork baby back ribs
3/4 cup maple syrup
2 tablespoons packed brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon mustard powder
Directions
1 Place ribs in a large pot, and cover with water. Simmer
covered for about 1 hour. Drain when meat is tender, and
place in a shallow dish.
2 In a small saucepan, combine maple syrup, brown sugar,
ketchup, vinegar, Worcestershire sauce, salt and mustard powder.
Bring to a boil. Pour over ribs, and marinate in the refrigerator
for about 2 hours.
3 Prepare grill for cooking with indirect heat. Remove ribs from
glaze. In a small saucepan, bring marinade to a boil, and cook
for several minutes.
4 Transfer ribs to grill. Cook over medium heat for about 20 minutes,
or until tender and glazed; baste with marinating liquid, and
turn occasionally.
Five-Fruit Crush
3/4 cup sliced ripe banana
1/2 cup chopped peeled ripe mango
2 cups whole strawberries
3/4 cup pineapple juice, chilled
1/2 cup orange juice, chilled
1/2 cup ice cubes
Directions:
Place banana and mango into freezer; freeze until firm
(about 1 hour). Remove from freezer; let stand 10 minutes.
Combine strawberries and juices in a blender; process until
smooth. With blender on, add banana, mango, and ice cubes,
1 at a time; process until smooth. Serve immediately.
BLENDER FROSTIES
2 C. sliced fresh strawberries, peaches or bananas
1 (14 oz.) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
1 (8 oz.) container plain or vanilla yogurt
2 C. crushed ice
Directions:
In blender container, combine ingredients; blend until smooth.
Serve immediately. Refrigerate or freeze leftovers.
Candy Bar Shakes
Omit fruit; add 1/2 cup chocolate-flavored syrup
and 2 to 3 candy bars, broken. Proceed as above.
RED, WHITE, & BLUE CHEESECAKE
WITH CHOCOLATE COOKIE CRUST
Crust:
28 chocolate wafers,
ground fine in a blender or food processor
(about 1 1/2 cups crumbs)
1 stick (1/2 cup) unsalted butter, melted
Filling:
4 (8-oz.) pkgs. cream cheese, softened
1 1/2 cups sugar
2 tbsp. all-purpose flour
5 large eggs
1/2 cup sour cream
1 tsp. freshly grated orange zest
1 tsp. freshly grated lemon zest
1/2 tsp. salt
1 1/2 tsp. vanilla
about 1 1/2 cups raspberries
about 1 1/2 cups blueberries
Crust:
In a bowl stir together the cookie crumbs and the butter until the mixture is combined well and pat the mixture onto the bottom and 1/2 in. up the side of a 9 1/2-in. springform pan. Chill the crust for 30 minutes.
Filling:
Preheat the oven to 325ºF.
In a bowl with an electric mixer beat the cream cheese until it
is light and fluffy, add the sugar gradually, beating, and beat
the mixture until it is combined well. Beat in the flour, add the
eggs, 1 at a time, beating well after each addition. Beat in the
sour cream, the zests, the salt, and the vanilla, beating the filling
until it is combined well. Pour the filling into the crust and bake the
cheesecake in a foil-lined shallow baking pan in the middle of the oven
for 1 hour and 10 minutes. (The cheesecake will not be completely set; it
will set as it cools.) Turn the oven off and let the cheesecake stand in
the oven with the oven door propped open about 6 inches until it is cooled
completely, then remove the side of the pan. Arrange the raspberries on top
of the cheesecake in a star shape and arrange the blueberries around the star to cover the top of the cheesecake.
Absolutely Incredible Blueberry Pound Cake
Yield: 16 servings
2 cups granulated sugar
1/2 cup light butter
4 ounces low-fat cream cheese, softened
3 large eggs
1 large egg white
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) carton lemon low-fat yogurt
2 teaspoons vanilla extract
cooking spray
1/2 cup powdered sugar
4 teaspoons lemon juice
Directions:
Preheat oven to 350 degrees . Beat the first
3 ingredients with a mixer on medium speed until
well blended (about 5 minutes). Add eggs and egg
white, one at a time, beating well after each addition.
In a separate small bowl, combine 2 tablespoons flour and
blueberries and toss well. Mix remaining flour, baking
powder, baking soda, and salt separately and add to
prepared batter alternately with yogurt, beginning and ending
with flour mixture. Fold in blueberry mixture and vanilla.
Pour cake batter into a 10-inch tube pan coated with cooking
spray. Bake at 350 degrees until a toothpick inserted in center
comes out clean, about 1 hour and 10 minutes. Cool cake in pan
for 10 minutes; remove from pan. Combine powdered sugar and
lemon juice in small bowl. Drizzle over warm cake. Cut with a
serrated knife and serve.
Chocolate Caramel nut bars
1 14 ounce packet of light caramels (like the ones you use for toffee apples)
2/3 cup evaporated milk ( not condensed milk )
1 box of chocolate cake mix (any brand will do with pudding) included)
¾ cup butter or regular margarine, not diet
6 ounces of chocolate chips
1 cup chopped walnuts or pecans
Directions:
Preheat the oven to 350 degrees.Grease and flour a 9 x 13 inch cake tin.
Cook the caramels and just ½ cup of evaporated milk over very low heat, stirring constanly until caramels have melted.
Set aside
In a large bowl, combine dry cake mix, melted butter or margarine, remaining 1/3 cup evaporateed milk and nuts.
stir until dough holds together.Press half the dough into the prepared tin;reserve the rest for the topping.
Bake in the preheated oven for 8 minutes. Sprinkle chocolate chips over the baked crust.spread caramel mixture over the chocolate chips.CRUMBLE the remaining dough over the top of that. Bake for another 15 to 18 minutes. Cool for at least 30 minutes and then cut into bars..
Turtle Cake
1 lg double-layer chocolate cake mix (mixed according to directions)
60 vanilla caramels ( 1 bag of Kraft - unwrapped)
1/2 c. condensed milk
3/4 c. butter
1 1/2 c. chocolate chips
1 1/2 c. chopped and whole pecans
Directions:
Pour and spread about 2/3 of the cake batter in prepared pan. Bake for 15
minutes in 350º oven. While baking , melt butter, milk and caramels over low heat- stirring constantly. Remove cake from oven- sprinkle chips and pecans over the top of the cake. Pour caramel over the top of that, then top with the rest of the cake batter and bake another 20 minutes. Can be served warm or cold.
American Berry No-Bake Cheesecake
Prep Time: 15 mins Total Time: 3 hr 15 mins Serves: 8
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/3 cup sugar
2 Tbsp. lemon juice (optional)
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
Strawberry halves
Blueberries
Directions:
Beat cream cheese, sugar and lemon juice in large bowl
with electric mixer on medium speed until well blended.
Gently stir in 2 cups of the whipped topping.
Spoon into crust.
Refrigerate 3 hours or until set. Spread remaining whipped topping over cheesecake. Arrange strawberries and blueberries in rows on top of cheesecake to resemble flag. (Or, arrange fruit in other desired design on top of cheesecake.)
Store leftover cheesecake in refrigerator.
Variation : Prepare as directed, substituting fresh raspberries and sliced peaches for blueberries and strawberries; spoon over cheesecake.
Grilled Peaches
Makes 4 servings
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Ready in: 30 Minute
Ingredients
3 tablespoons white sugar
1 cup balsamic vinegar
2 teaspoons freshly ground black peppercorns
2 large fresh peaches with peel, halved and pitted
2 1/2 ounces blue cheese, crumbled
Directions
1 In a saucepan over medium heat, stir together the white sugar,
balsamic vinegar, and pepper. Simmer until liquid has reduced by
one half. It should become slightly thicker. Remove from heat, and set aside.
2 Preheat grill to medium-high heat. Place peaches cut side down onto the grill,
and cook for about 5 minutes, or until the flesh is toasted. Turn peaches over. Brush
the top sides with the balsamic glaze, and cook for another 2 or 3 minutes.
3 Transfer the peach halves to individual serving dishes, and drizzle with
remaining glaze. Sprinkle with crumbled blue cheese.
What you'll need:
1 12-ounce bag white chocolate chips
4 tablespoons margarine, melted
4 cups crispy rice cereal
1 bag "M&M's"® Brand Milk Chocolate Candies with red and blue candies separated out
What to do:
1. Place white chocolate chips and margarine in a microwave-safe bowl.
2. Heat at medium power for about 1 minute.
3. Do not allow chocolate to burn.
4. Stir until mixture is smooth; combine with cereal and "M&M's"® Brand Milk Chocolate Candies.
5. Drop onto wax paper lined sheet pan to set.
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