ICC Recipe Book
Soups - Pasta Soups 12-14-12
Hearty Lasagna Soup – 12-13-12
1 pound ground beef
1/4 teaspoon garlic powder
14 ounce can beef broth
14.5 ounce can diced tomatoes
¼ teaspoon Italian seasoning
1½ cups uncooked corkscrew pasta
¼ cup grated Parmesan cheese
Cook beef with garlic in skillet until browned. Pour off fat.
Add broth, tomatoes and Italian seasoning. Heat to a boil.
Stir in pasta. Cook over medium heat 10 min. or until pasta is done. Stir in cheese. Serve
with additional cheese if desired.
Olive Garden Pasta Fagioli Soup – 12-13-12
1 lb ground beef
1 onion, chopped
3 carrots, chopped
2 stalks celery, chopped
1 (28 oz) cans diced tomatoes, undrained
16 oz can red kidney beans, drained
1 can beef stock
2 teaspoons oregano
1 teaspoons pepper
3 teaspoons parsley
1 teaspoon Tabasco sauce
10 oz jar spaghetti sauce
4 oz pasta
Brown beef in skillet. Drain fat from beef and add to crock pot with everything except
pasta. Cook on low 7-8 hours or high 4-5 hours. During last 30 min on high or 1 hour on
low, add pasta.
Slow Cooker Chicken and Pasta Soup – 12-13-12
1 box chicken broth
2 cups diced cooked chicken
1 can diced tomatoes with juice
1 cup chopped onion
1/2 cup diced celery
1/2 teaspoon dried leaf basil
1 teaspoon dried parsley flakes
dash garlic powder
1/2 cup ditali pasta
1 cup frozen peas and carrots, thawed
In slow cooker, combine chicken broth, water, cooked chicken, tomatoes, onion, celery,
basil, parsley, and garlic powder. Cover and cook on LOW for 5 to 7 hours, or until the
vegetables are tender. Cook the pasta in boiling salted water as directed on the package;
add the frozen vegetables about 1 minute before the pasta is done. Drain. Add the cooked
pasta and vegetables to the slow cooker. Cover and continue cooking on LOW for 30 to 60
minutes.
Slow Cooker Vegetable Beef Soup – 12-13-12
1 pound ground beef
2 cloves garlic, minced
1 small onion, diced
1 green bell pepper, diced
3 stalks celery, diced
29 oz can stewed tomatoes, drained
15 oz can mixed veggies, drained
2 quarts beef broth
3 tablespoons soy sauce
2 tablespoons Worcestershire sauce
3/4 teaspoon paprika
salt and pepper to taste
6 ounces dry fusilli pasta
Place beef in a skillet over medium heat. Mix in garlic, onion, and green pepper. Cook and
stir until beef is brown and vegetables are tender. Drain, and transfer to a slow cooker.
Mix celery, stewed tomatoes, and mixed vegetables into slow cooker. Pour in beef broth,
soy sauce, and Worcestershire sauce. Season with paprika, salt, and pepper. Cover, and
cook 7 hours on High. Mix pasta into slow cooker during the last 15 minutes of cook time.
Vegetable Noodle Soup – 12-13-12
2 tablespoons extra-virgin olive oil
1 cup celery, sliced
3/4 cup carrot, sliced
1 clove garlic, smashed
½ cup onion, chopped
¼ teaspoon kosher salt
1/3 cup orzo/small pasta crushed
4 cups chicken broth
2 tbs fresh parsley/basil, chopped
1 tbs lemon, juiced
Freshly ground black pepper
Optional, pinch of thyme, poultry season, basil, parsley, 2 bay leaves)
Heat oil in medium saucepan over medium heat; add all vegetables, garlic and onion.
Season with salt, and cook until tender, about 6 minutes. Add pasta and cook until slightly
toasted and golden, about 2 minutes. Add broth, and bring to boil over high heat. Cook,
covered, until pasta is just tender, about 8 minutes. Stir in whatever herb suits you and
lemon juice. Season with pepper and additional salt, to taste.
Soups - Cream Soups 1-7-13
Dutch Pea Soup – WSCS
2-pounds whole peas (dried)
1-teaspoon baking soda
6-quarts cold water
8 large onions, chopped
1 ham bone
1 metwurst
Salt and pepper to taste
1 large potato chopped
Soak peas and baking soda, covered in warm water overnight. Next morning drain and
wash peas. Add cold water, onions, potato, salt and pepper. Add ham bone and bring to
boil. Cook slowly 4-5 hours. The last hour of cooking, add metwurst. When soup is
done, remove meat from bone, cut and return to soup. Remove skin from metwurst, cut
into small pieces and return to soup as well.
Easy Broccoli, Cheese, Potato Soup
1/3 cup chopped onion
1/3 cup chopped celery
2 tablespoons margarine
¼ cup flour
4 cups diced peeled potatoes
2½ cups chopped broccoli, steamed until crisp tender
3 cups chicken broth
2 cups shredded cheddar cheese
2 cups skim milk
¼ teaspoon pepper
1 dash paprika
salt
minced fresh parsley, if desired
1. In a large saucepan, saute onion and celery in butter over medium heat until tender.
2. Add flour, pepper, salt, and paprika and stir until smooth.
3. Add broth, milk, and potatoes, stirring constantly until it boils and thickens.
4. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
5. Stir in cheese and cooked broccoli and cook over low until cheese is melted and soup is
heated through.
6. Sprinkle individual servings with parsley if desired.
Tomato Cheese Soup
1 can tomato soup
1 can cheddar cheese soup
1¼ cups whole milk
¼ cup shredded cheddar cheese
1 can diced tomatoes w/juice
1 Tbsp chopped fresh chives
In a saucepan, combine tomato soup, cheddar cheese soup, diced tomates, whole milk,
cheddar cheese, and chives. Heat until very hot. Ladle into bowls and top with croutons.
Soups - Chinese Soups 1-14-13
Easy Authentic Hot and Sour Soup 1-14-13
½ cup canned mushrooms
½ pkg firm tofu, cut to 1”x¼” strips
½ cup can bamboo shoots, sliced thin
¼# boneless pork, cut ½”x¼” strips
1 quart chicken stock
1 teaspoon salt
1 tablespoon soy sauce
¼ teaspoon ground pepper
3 tablespoon white vinegar
3 tablespoons cornstarch
1 egg, lightly beaten
Sesame oil
1 scallion, minced
1. Pour chicken stock and soy sauce in large pot along with salt. Turn heat to high and
bring to a boil. When it boils, add mushrooms with liquid, bamboo shoots, and pork.
Reduce heat to simmer, cover, and cook 3 minutes.
3. Toss in tofu, pepper, and vinegar. Turn heat to high and bring to boil. Whisk together
cornstarch with 4 tablespoons of cold water. When pot is boiling, add cornstarch slurry and
stir well until thickened, about 2-3 minutes. Remove pot from heat and add egg. Stir gently
until it is incorporated.
4. Serve soup with a drizzle of sesame oil and a sprinkling of scallion.
**We discussed many changes that could be made to this soup, including using rice as an
alternative to tofu, which many were unsure if they could find, or that it was not like by
many in the group. We discussed adding the sesame oil in different amounts according to
your individual taste, and adding it during the cooking process so it is more immersed in
the flavors of the cooked soup. There are several other things that could be added or
subtracted, including bean sprouts in place of the bamboo shoots. Add fresh mushrooms or
more varieties of mushrooms if desired. I have added julienne carrots, even cabbage for a
thicker, richer soup.
Egg Drop Soup 1-14-13
4-cups water
4 cubes chicken bouillon
2 eggs
1-teaspoon dried parsley
1-tablespoon dried minced onion
1-tablespoon cornstarch
1. In medium saucepan, combine water, bouillon, parsley and onion flakes. Bring to boil.
2. Lightly beat eggs together. Gradually stir into soup.
3. Remove about half a cup of the soup. Stir in cornstarch until there are no lumps, and
return to the soup. Boil until soup thickens.
Wonton Soup 1-14-13
½ lb. ground pork
1 green onion (w/o tops), chopped
½ tsp. cornstarch
2 Tablespoons cold water
24 wonton skins
5 c. water
3 cans condensed chicken broth
3 soup cans water
1 tbsp. soy sauce
1 c. spinach, or watercress, cut sm.
Cook pork and green onions, stirring occasionally, until pork is brown; drain. Place 2
teaspoons filling on center of each wonton skin. Moisten edges with water. Fold each in
half to form triangle down and overlap slightly. Moisten one corner with water. Pinch to
seal. (Wonton can be covered and refrigerated no longer than 24 hours.)
Heat 5 cups water to boiling in Dutch oven. Add wontons. Heat to boiling; reduce heat.
Simmer uncovered 2 minutes (wonton will break apart if overcooked.) Heat chicken broth,
3 cans water and 1 tablespoon soy sauce to boiling in 3 quart saucepan. Add spinach. Heat
just to boiling. Mix cornstarch with 2 tablespoons cold water and add to soup mixture, stir
until slightly thickened. Place 3 wonton and 1 cup hot broth in each soup bowl. 8 servings
(about 1 cup each). 175 calories per serving.
Soups - Vegetable Soups 1-21-13
Black-eyed Pea and Mushroom Soup 1-21-13
2 teaspoons olive oil
1 cup sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup sliced celery
2 cloves garlic, minced
1/2 teaspoon dried thyme
1 15-ounce can black-eyed peas, undrained
1 small carrot, sliced
2 14 1/4-ounce cans vegetable broth
Add mushrooms, onion, celery, garlic and thyme to hot oil, cook and stir until veggies are tender, about 5
minutes. Add peas, carrot, and broth. Bring to a boil, reduce heat and simmer 15 minutes. Serves 6.
Cabbage Fat Burning Soup 1-21-13
5 carrots, chopped – or 1 can
3 medium onions, chopped
2 (16 oz) cans whole peeled tomatoes, w/liquid
1 large head cabbage, chopped fine
1 (1 ounce) envelope dry onion soup mix
1 (15 ounce) can cut green beans, drained
2 quarts tomato juice
2 green bell peppers, diced
10 stalks celery, chopped
1 (14 ounce) can beef broth
Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot.
Add onion soup mix, tomato juice, beef broth, and enough water to cover all vegetables.
Simmer until vegetables are tender. May be stored in the refrigerator for several days.
**We also discussed that this soup can be done in the crock pot, simply put all ingredients
in pot in the morning, and let it simmer on low all day, for about 8 hours. I tend to do that,
because the flavors seem to meld together so much better. Also any other veggies can be
used that you like, just remember if you add something like peas or corn, you will be
adding some additional calories too. And this makes an excellent full meal by adding
some cooked chicken near the end of the cooking time.
Onion Soup 1-21-13
6 large red or yellow onions, peeled and thinly sliced.
Olive oil
¼ teaspoon sugar
2 cloves garlic, minced
8 cups beef stock
1 bay leaf
1/4 teaspoon of dry thyme
Salt and pepper
8 slices of toasted French bread
1½ cups of grated Swiss cheese
1. In large saucepan, sauté onions in olive oil on medium heat until browned, about 30-40
minutes. Add sugar 10 minutes into process to help with carmelization.
2. Add garlic and sauté for 1 minute. Add the stock, bay leaf, and thyme. Cover partially
and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt
and pepper. Discard the bay leaf.
3. To serve you can either use individual oven-proof soup bowls or one large casserole
dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle
with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese
bubbles and is slightly browned. Serve immediately.
Yield: Serves 4-6.
Slow Cooker Beef Barley Soup 1-21-13
1½ pounds boneless lean beef, cubed
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons garlic powder
3 (10.5 ounce) cans beef broth
6 cups water
4 stalks celery, chopped
6 carrots, chopped
6 green onions, chopped
½ cup chopped fresh parsley
1 cup dry uncooked barley
1 teaspoon dried thyme
In skillet over medium heat, saute beef in oil 5 minutes, until brown. Stir in salt, pepper
and garlic powder. Place meat in slow cooker. Add water to skillet and stir to pick up
brown bits. Add water with bits to slow cooker. Add broth, celery, carrots, green onions,
parsley and barley. Cover and cook on low 6-8 hours, or until vegetables and barley are
tender. Add thyme just before serving.
Wet Burritos 2-7-13
Chicken Wet Burritoes 2-7-13
3 cups salsa divided
1 package taco seasoning
1# cooked, shred chicken breast
1 cup refried beans
shredded lettuce, as desired
chopped tomatoes, as desired
6 (10”) flour tortillas
2 cups+ shred cheese for top
Preheat oven to 350 degrees. Add refried beans, taco seasoning and 1 cup salsa to precooked chicken, in a large bowl Spoon about ¼ cup of the mixture down one side of a
tortilla shell. Add a little bit of chopped tomato and shredded lettuce to each. Fold tortillas
over filling, bring up sides of tortilla, then roll the remainder of the tortilla and place in 9 x
13” baking dish with seam edge facing down. Continue this until all tortillas are filled, and
arranging in baking dish, and cover with remaining 2 cups salsa or more of desired, and
then top with shredded cheese. Bake 45 minutes in oven, until cheese is melted.
**Additional notes:
To make this less spicy, do not add the taco seasoning, and the salsa could be replaced
with simple diced tomatoes. The chicken can be prepared by taking two thawed chicken
breasts, pan frying 5 minutes on aech side, spicing with salt and pepper, or whatever
seasonings you enjoy, sauté for 5 minutes on each side, then then bake on a foil covered
cookie sheet for 25 minutes, this makes a moist and perfectly cooked chicken breast that
can be shredded when it cools, or done immediately with two forks. An easy alternative to
cooking the breasts first would be using prepared canned chicken, or simply buying about
1 pound of thin sliced deli chicken or turkey and chopping it into small pieces. A fresh
rotisserie chicken also works well for this, using only about 1 pound of the meat.
When adding your shredded cheese, no measurement is necessary, simply put on as little
or as much as suits your individual taste.
Wet (Beef) Burritos 2-7-13
1½ # hamburger
½ - ¾ cup water
1 package powdered taco mix
1 can refried beans
8 large flour 10” soft taco shells
1 can diced tomatoes with chilies
Shredded lettuce
1 large jar of salsa
1 can tomato soup
16 ounces of shredded cheddar cheese
1. Fry hamburger completely and add taco mix and water, mix together well. Add refried
beans and simmer until burger mixture cooked through.
2. In 9 X 13 pan lay out taco shells one at a time and put about 1/8 of the burger mixture
in the middle. Add about 2 tablespoons of the tomatoes and a small amount of the lettuce.
3. Tuck each end of the shell toward the inside, then roll the shell in a tube shape with
ends folded to the under side. Complete with remainder of shells.
4. Mix the salsa with the tomato soup, and pour evenly over all shells, including ends of
rolls.
5. Top shells and salsa mixture with the shredded cheese, and bake at 350 degrees for 45
minutes.
**Additional notes:
Plain diced tomatoes can be used to take the spice level down. Also, the taco mix can be
eliminated. The Salsa can be a very mild one, although something is needed, but another
can of plain diced tomatoes could be used to eliminate all spices. Try adding minced
cilantro for a wonderful mild taste.
Slow Cooker or Crockpot Meals 2-21-13
Cheesy Chicken (Slow Cooker) 2-21-13
2# boneless skinless chicken breasts, thawed
1 medium onion chopped in large pieces
1 green pepper chopped in large pieces
1 cans cream of chicken soup
1 can cheddar cheese soup
¼-tsp. garlic powder
Place chicken breasts in the crock-pot with large vegetable cuts. Mix the undiluted soups
together with the garlic powder and pour over chicken. Cover and cook on low 6-8 hours,
or high 4-5 hours, until chicken is tender. Serve with the sauce over rice or noodles.
*If you want an even easier sauce, the soups can be removed and put in an entire jar of
tostado cheese sauce, it makes a wonderful, and a little spicy mix. Any jar cheese could be
used, according to your taste preferences. I have even made this with chunks of velveeta
cheese, thrown in crockpot with a small jar of rotel tomatoes. These must cook just until
cheese is melted, but if this method is used, the chicken will need to be pan roasted on both
sides before adding to sauce, Adding cold chicken to hot sauce will produce bacteria.
Crockpot Chicken w/Cheese Sauce 2-21-13
6 lg. boneless skinless chicken breasts
1 pkg. dry italian salad dressing mix
1 stick melted margarine
salt to taste
Brush with butter, or simply pour butter over meat in crockpot, making sure it gets covered
and sprinkle with salt. Sprinkle with dressing mix. Cook in crockpot for 5-6 hours on low,
or until chicken is done. Shred chicken into chunks.
Mix together:
1 can cream of mushroom soup
1 tbsp. finely chopped onion-or more
1 cup chicken broth
8 oz. cream cheese-softened
Pour over chicken and cook 1 hour longer on low. Serve over rice or noodles.
*Notes - The rice or noodles are not necessary, this recipe can be eaten without anything
else if desired. But it is so simple, delicious, and easy to make.
Crock Pot Pork Loin Slices 2-21-13
2-3 slices ¾” pork loin chops
1 medium onion, sliced thin, sections separated
cooking spray
1 can mushroom soup, undiluted
Spray the inside of crockpot with vegetable spray. Place separated onion slices or pieces
into crock pot. Top with 2-3 slices of pork. Top pork with undiluted mushroom soup.
Cover and cook on low for 4 hours. Makes an easy perfect meal to be served with
microwave baked potatoes and beans, simply pour the liquid in the crock pot over potatoes
and beans!
*Notes - First, take a whole or half pork loin and cut into ¾” chops, put in packages of 2-3
or more, depending on the size of your family, and freeze, or put in the refrigerator for
immediate use.
It is also delicious to put sliced mushrooms on top of the soup about an hour before it
finishes. If you enjoy mushroom, this simply give it a little extra rishness to the sauce, and
also works well for smothering your potato and besns
Slow Cooker Spanish Rice
1½ pounds hamburg; browned, and drained
1 medium Onion; chopped
1 Green pepper; chopped
1 can diced tomato w/green chili 16 oz Tomato sauce
¾ cup Water
2 teaspoons Chili powder
2 teaspoons Worcestershire sauce
1½ teaspoon salt
¾ cup Rice, converted; raw
Fry hamburger just a bit on stove. Stir all together. Cover and cook on low 7-9 hours (High
4 hours).
* Notes - The tomatoes with chili can be exchanged for just plain diced tomatoes if you do
not want the heat, and the chili powder can also be decreased. If you want just a bland rice
and meat dish, you can exclude all chili powder, but in this one I would suggest at least 1
teaspoon so you are not loosing all of the spice.
Slow Cooker and Crockpot Soups and Stews 2-28-13
Slow Cooker Beef Stew 2-28-13
2# stew meat cut into 1” cubes
¼ cup flour
½ teaspoon salt
½ teaspoon pepper
1 teaspoon minced garlic
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion chopped
1 can beef broth
3 potatoes diced, or 1 can diced potatoes
1 can sliced carrots
1 stalk celery, chopped
1. Place meat in slow cooker. Sprinkle with flour, salt, and pepper, snf mix with meat,
stirring to coat. Stir in garlic, paprika, Worcestershire sauce, potatoes, carrots, celery,
onion and beef broth.
2. Cover and cook on low for 8-10 hours or high for 4-5 hours.
**This is another one of those recipes you can change to fit your liking. Use the fresh
potatoes or just used cut up canned ones. The same goes for the carrots, if you want to use
fresh ones, use about 4 instead of the can of carrots. I love garlic, and can use up to 2
tablespoons of it in my stews. I like to put at least a tablespoon of Worcestershire sauce as
well, though the original recipe only calls for 1 teaspoon.
Slow Cooker Chicken & Dumplings 2-28-13
4 skinless, boneless chicken breast halves, cut into 1” pieces
2 tablespoons butter
2 (10.75 oz) cans cream of chicken soup
1 onion, finely diced
2 (10 oz) pkgs. refrigerated biscuit dough, torn into pieces
1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water
to cover (about 1 soup can full).
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the
torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
**Each piec of bisquit dough should be ripped into 4 pieces to make nice sized dumplings,
they can be simply torn in half if you want bigger dumplings, but it will need to cook
about 15 minutes longer to assure they are finished. This is an easy and delicious meal!
Slow Cooker Chili 2-28-13
1-pound ground beef
1 onion, chopped
1 green bell peppers, chopped
2-3 (15 oz) cans kidney beans with liquid
1 (28 oz) can whole tomatoes, with liquid
1-2 teaspoon chili powder
1. In a large skillet over medium high heat, sauté ground beef for 5 to 10 minutes, or until
browned. Transfer to a slow cooker. Then add the onion, green bell peppers, beans and
tomatoes to the slow cooker. Season with chili powder to taste. Cook on low for 7-8 hours
or high for 4 hours, or until all vegetables are tender.
**The same rule of thumb applies to this recipe as has applied in recipes we have done
here in the past. If you want a spicier chili, use 2 smaller can diced tomatoes with chilies
or jalapenos. Two cans of plain diced tomatoes can also be substituted for the large can of
whole tomatoes. I personally feel the diced tomatoes work better than the whole ones.
The chili powder can be done completely to your taste, ½ teaspoon will make a very mild
chili, and on the other hand, I have a friend who likes to use 5 tablespoons of chili, and the
diced spicy tomatoes. That would be a little too much for this old lady, smiles.
Breakfasts 3-14-13
Easy Quiche 3-14-13
5 slices of bread, cut into cubes
1-pound sausage, browned
8 eggs mixed with
1½ cups milk
8 oz. Mozzarella cheese
8 oz. Cheddar cheese
8 oz. American cheese
Mushrooms, onions, and green peppers, or any vegetables you desire
Spray 9x13” pan with cooking spray. In pan layer bread, then cooked sausage, milk
mixture with any onions, mushrooms, green peppers or veggies desired. Add all cheeses.
Refrigerate covered overnight. Then, Bake at 350 degrees 45 minutes until browned.
*Notes: You can also exchange meats such as cooked ham cut up 1# in ½” pieces, or any
other meat you may want to use. The fluids in the egg milk mixture will accommodate
almost anything else you add. For veggies, you can add any you prefer.
Easy Breakfast Burritos or Wraps 3-14-13
4 (8”) flour soft taco shells
½# meat-your choice, chopped ham, cooked bulk sausage, bacon, even turkey, deli meats
1 cup (or more) pan fried vegetables of your choice, I suggest onions, peppers, mushrooms
1 cup shredded cheese, your choice, American, Colby jack, mozzarella, etc.
2 scrambled eggs
Salt and pepper as desired
Scramble your eggs, in any way you like to do them, on the stove in a fry pan sprinkled
with salt and pepper desired, or in a bowl in your microwave, just put two tablespoons
butter in the bottom of bowl and melt 20 seconds, add mixed eggs, and microwave on high
for 1 min 15 seconds, stirring twice during baking time, then add desired salt and pepper.
Lay out taco shells and spoon ¼ of the hot egg down center of each one. Top each with ¼
of the vegetables, ¼ of the meat, then ¼ of the cheese. Wrap or roll the flour taco, and
place on a paper plate, microwave each burrito 30-45 seconds until cheese melts. Serve
hot!
*Note: As an alternative to frying your vegetables, you can put a cup of chopped veggies
into a bowl with 2 tablespoons of butter and cook on high for 60 seconds, then stir, this
will give you the soft buttery taste, although you do not have the browning, but for this
recipe this works fine, and is very tasty.
Fajitas 3-21-13
Chicken Fajita Dip 3-21-13
2 blocks cream cheese softened
1 pkg. taco seasoning
2 cups chopped Chicken Fajita meat
1 bottle taco sauce
2 cups +/- shredded cheddar cheese
Chopped lettuce
Chopped/seeded tomatoes
Jalapeno slices
Black olive slices
Cream taco seasoning and cream cheese together. Spread in a 9x13” baking dish. Top with
chicken. Cover chicken with coating of taco sauce (as much as you like). Cover with
shredded cheese.
Place in 350° oven for about 20 minutes, until cheese is bubbly and mixture is warmed
through. You garnish this warm dip with chopped lettuce, tomatoes, jalapenos, and olives.
Serve with tortilla chips.
Cheesy Taco Crockpot Chicken 3-21-13
1 can Cream Of Chicken Soup
1 can Cheddar Cheese Soup
1.25 oz Taco Seasoning
1 lb Chicken Breasts, Tenders
2 c Mixed Vegetables, Frozen
Put chicken tenders in pot, sprinkle with seasoning and pour both cans of soup on top and
cover. Set on low for 6-8 hours. Add frozen veggies during the last hour and stir.
Fabulous Fajitas 3-21-13
1 1/2 pounds Boneless sirloin steak -- cut thin strips
2 tablespoons Cooking oil
2 tablespoons Lemon juice
1 Garlic clove -- minced
1 1/2 teaspoons Ground cumin
1 teaspoon Season salt
1/2 teaspoon Chili powder
1/4 tsp. crushed red pepper -- flakes
1 large Green pepper -- julienne
1 large Onion -- julienne
6 -8 flour tortillas (7 in.)
Shredded cheddar cheese
Salsa, lettuce and tomatoes -- optional
In a skillet over medium heat, brown the steak in oil. Place steak and drippings in a slow
cooker. Add lemon juice, garlic, cumin, salt, chili powder and red pepper flakes; mix well.
Cover and cook on high for 2 1/2 to 3 hours or until meat is tender. Add green pepper and
onion; cover and cook for 1 hour or until vegetables are tender. Warm tortillas according
to package directions; spoon beef and vegetables down the center of tortillas. top each with
cheese, salsa, sour cream, lettuce and tomatoes, if desired.
Fold in sides of tortillas and serve immediately.
Yield: 6-8 servings.
Chimichunga 3-28-13
Smoked Turkey Baked Chimichangas 3-28-13
1# sliced smoked turkey, chopped
1 teaspoon chili powder
2 cups shredded cabbage
1-2 chipotles in adobo sauce, chopped
1 cup tomato sauce
3 scallions, chopped
Salt and pepper
4 (12-inch) flour tortillas
1½ cups, shredded cheddar cheese
2 tablespoons vegetable or olive oil
1 cup sour cream (optional)
2 tablespoons chopped cilantro (optional)
1 tomato, finely chopped (optional)
Preheat oven to 400 degrees. Place turkey in bowl and season with chili powder. Add
shredded cabbage, chipotles in adobo, tomato sauce, and scallions. Toss filling to combine
and season with salt and pepper. To build, place handful of cheese near one edge of
tortilla. Pile ¼ of filling in tortilla. Tuck sides up and roll tortilla tightly. Grease 9x13”
baking pan with oil. Brush wraps with oil and place in greased pan, seams down. Bake
until golden, 15-17 minutes. Top with sour cream, cilantro and chopped tomato if desired.
Notes: Ham, deli ham, fresh cut chicken or steak can be exchanged for the deli turkey.
Cabbage can be exchanged for 1 cup fried onions and 1 cup fried green peppers. If you do
not want as much spice, the chilies with adobo can be left out, and/or the amount of chili
powder can be reduced. All garnishes are optional according to your taste.
Cookies – Week 1 - 4-11-13
7 Layer Bars 4-11-13
½-cup melted butter mixed with
1-cup graham cracker crumbs
Layer in order on top of crumbs:
1-cup coconut
1-cup chocolate chips
1-cup butterscotch chips
1-cup chopped walnuts or other nuts
1-can condensed sweet milk
Bake at 350 degrees for 30 minutes.
Cake Mix Cookies 4-11-13
1 package yellow cake mix
1/3-cup vegetable oil
2 eggs
2-cups semisweet chocolate chips
1. Preheat oven to 350 degrees. Grease cookie sheets.
2. Pour cake mix into a large bowl. Stir in the oil and eggs until well blended. Mix in
chocolate chips. Drop dough by teaspoonfuls onto the prepared cookie sheets.
3. Bake 8-10 minutes in the preheated oven. Remove from pan to cool on wire racks.
**There are many variations of cake mixes, and chips. For example, try chocolate cake
mix with white chips, or chocolate chips, try red velvet cake mix with white or chocolate
chips, strawberry mix with white chips, white mix with heath bar pieces, or M&Ms, or
cherry chips, any combinations will work as long as you stay with the amounts given.
Christmas Wafers 4-11-13
1 cup softened butter
2 cups flour
1/3-cup evaporated milk
Mix well, and store in waxed paper in refrigerator overnight. Roll out batter into 1/8 th inch
sheet and cut into 2-inch rounds. Coat both sides with granulated sugar, and place on
cookie sheet. Stab each cookie with fork, and place in 350-degree oven for 12 minutes.
Cool completely, and spread filling between two cookies.
Filling:
¼ cup butter
¾ cup powdered sugar
1 egg yolk
1-teaspoon vanilla
Mix above ingredients well for filling.
Rice Krispie Balls 4-11-13
1/3-cup butter
½-cup sugar
2-cups Rice Krispies
½-pound dates cut fine
½-cup nuts chopped or coconut
Combine butter, sugar and dates in small pan, cook on low until mass forms. Cool
slightly and mix completely in a bowl with Rice Krispies. Roll into balls and cover with
coconut or nuts.
Cookies and Brownies - Week 2 – 4-18-13
Easiest Yummy Sugar Cookies 4-18-13
2½ cups flour
1½ teaspoons baking soda
1-cup butter, softened
1¼ cup white sugar
¼ cup brown sugar
1 egg
1-teaspoon vanilla
½ cup milk
½ cup white sugar for decoration
1. Stir together flour and baking soda.
2. In medium bowl cream butter, 1¼ cup white sugar, and brown sugar. Beat in egg and
vanilla, and stir in milk. Mix in dry ingredients until just blended. Roll into 1½-inch balls
and roll in remaining sugar. Place balls 2 inches apart on un-greased cookie sheet.
3. Bake at 350 degrees for 10-15 minutes until bottoms are golden brown.
Frosted Cutout Sugar Cookies 4-18-13
¾-cup butter flavored shortening
1-cup white sugar
2 eggs
1-tablespoon milk
1-teaspoon vanilla extract
2½-cups all-purpose flour
1-teaspoon baking powder
1-teaspoon salt
Frosting:
1-tablespoon butter
1-teaspoon vanilla extract
2½-cups confectioners' sugar
3-tablespoons milk
2 drops any color food coloring
sprinkles or any edible decorations desired
1. In large bowl, cream shortening and white sugar until smooth. Beat in eggs one at a
time, stir in the milk and 1-teaspoon vanilla. Combine flour, baking powder, and salt; stir
into creamed mixture. Cover dough, and chill for at least one hour.
2. Preheat oven to 400 degrees. Grease cookie sheet. On floured surface, roll dough to ¼”
thickness. Cut in shapes with cookie cutters. Place cookies 1½” apart on cookie sheets.
3. Bake 6- to 8 minutes. Remove to racks and cool completely before frosting.
4. In a small bowl, beat butter, vanilla and confectioners' sugar until smooth. Mix in milk
one tablespoon at a time until a good spreading consistency is reached. Stir in food
coloring to desired shade. Decorate cookies using colored frosting and sprinkles as desired.
Filled Raspberry Bars 4-18-13
Mix: ¾-cup shortening
1-cup brown sugar
Mix and add to creamed mixture above:
1¾-cup flour
½-teaspoon baking soda
1-teaspoon salt
Stir in: 1½-cups rolled oats
Press ½ of mixture into bottom of greased and floured 9 x 13 pan. Spread with raspberry
jam. Sprinkle on remaining crumbs and bake at 350 degrees for 25-30 minutes.
Gaye’s Brownies 4-14-13
4 cups sugar
3 cups flour
1-cup cocoa
8 eggs
1-cup oil
4 teaspoons salt
4 teaspoons vanilla
Nuts if desired
Mix all ingredients well. Place in greased cookie sheet (approximately 11 x 15). Bake at
350 degrees until done, approximately 30-35 minutes.
Cookies - Week 3 – 4-25-13
Graham Cracker Peanut Butter Balls 4-25-13
1 pound powdered sugar
2½-cups crushed graham crackers
2 sticks margarine
1-cup peanut butter
1 small can coconut (optional)
1-cup finely chopped walnuts (optional)
Mix all ingredients and roll into balls.
Melt 1 stick of wax with 2 packages of chocolate chips in double boiler. Dip balls into
chocolate mixture, and dry on waxed paper.
Haystacks-Mom 4-25-13
1-cup coconut
5-tablespoons cocoa
2-cups sugar
½-cup margarine
3-cups Quick Oats
½-cup milk
Bring sugar, margarine, and milk to a boil. Pour over mixture of oats, cocoa, and coconut.
Spoon cookie-sized mounds onto waxed paper and cool completely before serving.
Monster Cookies - Small Batch
1 stick butter, softened
1 c. brown sugar
1 c. white sugar
1 tsp. vanilla
2 tsp. soda
1¾ c. flour
3 eggs
1½ c. peanut butter
3 c. quick oatmeal
¼ lb. chocolate chips
¼ lb. M & M's (plain)
Mix in bowl in order given. Drop by large tablespoon or ice cream scoop on baking dish
and flatten. Bake for 12 minutes at 350 degrees. Do not over bake.
**Use your imagination on this one, just use a combination of 1# butterscotch chips, white
chocolate, chocolate chunks, etc.
Quick Breads – 5-2-13
Banana Bread 5-2-13
1¼-cup flour
½ teaspoon salt
1-cup sugar
1-teaspoon baking soda
½ cup shortening
3 ripe bananas, mashed
2 eggs well beaten
Nuts if desired
Mix first five ingredients together with fingers until coarsely mixed. Add mixture of
bananas and egg, and blend until just moistened, do not over mix. Add nuts if desired.
Pour into greased 9 X 5 loaf pan and bake at 350 degrees for at least one hour.
Homemade Quick Bread Mix 5-2-13
10 cups sifted all purpose flour (2½ cups)
1/3 cup baking powder (1½ teasppons baking powder)
¼ cup sugar (1 Tablespoon)
1 tablespoon salt (¾ teaspoon)
2 cups shortening (½ cup)
In bowl, combine first 4 ingredients. Cut shortening into dry ingredients until mixture
resembles coarse meal. Store in covered container for up to 6 weeks at room temperature.
For longer storage, place into freezer. To measure, spoon mix into measuring cup. Level
with spatula. Makes 12 cups.
Party Loaf 5-2-13
3-cups Bisquick
¾-cup sugar
1 egg
1¼-cup orange juice
¾-cup chopped walnuts
1-cup semi-sweet chocolate chips
Combine Bisquick and sugar in bowl. Mix egg and orange juice, and add to flour mixture.
Beating by hand 30 strokes. Stir in nuts and ¾ cup chocolate chips. Pour into greased 9 x
13 loaf pan. Sprinkle remaining chocolate chips on top of batter and bake at 350-degree
oven for 55-60 minutes. Remove from pan after about 15-20 minutes and cool completely
before slicing. Serve with softened cream cheese or whipped margarine.
Raisin Spice Quick Bread 5-2-13
2 cups white pastry flour
2 teaspoons baking powder
½ teaspoons allspice
1½ teaspoon cinnamon
½ teaspoon salt
1 large egg, room temperature
1 cup 2% milk
¼ cup brown sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/2 cup raisins
Preheat oven to 350F. Oil an 8x4" loaf pan. In a large bowl, combine pastry flour, baking
powder, allspice, cinnamon and salt. In medium bowl, lightly beat egg with milk, sugar,
butter, and vanilla. Pour into flour mixture, and stir until just combined. Fold in raisins.
Pour batter into prepared pan, and smooth top. Bake until a toothpick inserted into the
middle comes out clean, 45-50 minutes. Cool in pan on a rack for 10 minutes. Turn out
onto rack to cool. Serve warm or at room. Makes 1 loaf (10 thick slices)
Zucchini Bread 5-2-13
3 eggs
2-cups sugar
1-cup vegetable oil
2-teaspoon vanilla
2-cups ground fresh zucchini
3-cups flour
1-teaspoon salt
1-teaspoon baking soda
½-teaspoon baking powder
3-teaspoons cinnamon
Mix first 5 ingredients together well. Gradually add remaining dry ingredients and mix
completely. Pour into 2 greased 9 x 5 loaf pans. Bake at 350 degrees for 55-60 minutes,
or until toothpick inserted in center of loaf comes out clean.
Crockpot Chicken – 5-9-13
Chicken and Stuffing 5-9-13
4 boneless, skinless chicken breasts
4 slices Swiss cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth
1/4 cup milk
2 cups Pepperidge Farm herb stuffing mix
1/2 cup melted butter
Salt and pepper to taste
Season chicken breasts with salt and pepper and place chicken breasts in crockpot. Pour
chicken broth over chicken breasts. Put one slice of Swiss cheese on each breast. Combine
both cans of soup and milk. Cover chicken breasts with soup mixture. Sprinkle stuffing
mix over all. Drizzle melted butter on top. Cook on low for 6-8 hours.
**Note: when I made this, about 4 hours into it, I started giving it an occasional stir, that
way the stuffing was moist all the way through, and didn't dry out on the top.
Crockpot Chicken Chowder 5-9-13
½ cup chopped carrots
1 cup milk
1 cup chicken broth
1/8 tsp. pepper
1 onion, chopped
2 teaspoons garlic, minced
1 potato, peeled and cubed
½ lb. boneless, skinless chicken breasts, cut into 1" pieces
2 (15 oz.) cans creamed corn
¼ cup dried potato flakes
½ cup grated Parmesan cheese
Combine all ingredients except dried potato flakes and cheese in slow cooker. Cover and
cook on low for 5-6 hours or until potatoes are tender and chicken thoroughly cooked. Add
potato flakes and stir well to combine. Cook mixture on high, uncovered, for 5-10 minutes
or until chowder has thickened and dried potato flakes have dissolved. Top each serving
with cheese. Serves 4
*Note, carrots can be canned, use ½ cup, and your potato can be canned if desired as well.
Many options are available here, if you want to use fresh garlic, 2 cloves are desired. Milk
can be any kind, skim, full percent, etc. The parmesan cheese is optional.
Easy Crockpot Spanish Chicken 5-9-13
4 Boneless Chicken Breasts
1 can condensed Cream of Mushroom soup
1 can Tomato Soup
1- 10 oz. can Rotel Diced Tomato with/green chilies
Mix the 3 cans in the crockpot. Add chicken and cook 8 hours or more on low. Serve over
cooked rice.
**Note: If you wish this dish to be a bit less spicy, you can simply add a can of diced
tomatoes, or even a can of mild diced tomatoes with chilies for a little bit of kick. If you
prefer a mush hotter dish, add some chili powder or even some sliced or chopped jalapeno
peppers.
Crockpot Chicken Goodies – 5-16-13
Easy Slow Cooker Chicken 5-16-13
8 skinless, boneless chicken breasts
4 potatoes, cubed
1 can cream of mushroom soup
1 1/3 cups milk
1 tablespoon cornstarch
1 (1 oz) pkg dry onion soup mix
Put chicken pieces and potatoes into a slow cooker. Combine the soup, milk, cornstarch
and dry soup mix and pour over the chicken and potatoes. Cook for 8 to 10 hours on low.
Alfredo Chicken Dinner-Slow Cooker 5-16-13
3 chicken breasts, boneless, skinless
¼ cup Parmesan cheese, grated
6 tablespoons butter, unsalted
6 tablespoons flour
2 teaspoons garlic powder
1 teaspoon salt
¼ teaspoon ground black pepper
1¾ cup chicken broth, warmed
½ cup sour cream
1-pound uncooked linguine
In 4-6-quart slow cooker, lay chicken breasts in bottom of crock and top with grated
Parmesan cheese. Set cooker to low. In saucepan, melt butter over medium heat. Add
flour, garlic powder, salt and pepper. Whisk together until smooth and continue whisking
and cooking flour for 3-4 minutes. Slowly pour in warm chicken broth, whisking as you
pour to keep sauce from forming lumps. When sauce begins to thicken, within a minute,
turn off heat. Add sour cream and whisk into sauce until smooth. Taste for salt and
pepper. Pour cream sauce over chicken in crockpot. Use fork to lift up chicken breasts, so
cream sauce can get under poultry. Cover and cook on low for 5½ hours or on high for 2½
hours. 20 minutes before end boil pasta, Drain. Plate pasta, cut chicken into bite size
pieces. Put on pasta. Pour sauce over chicken and pasta. Mix well.
Chicken Enchillada Casserole, Slow Cooker 5-16-13
9 flour tortillas, 6-inch
1 can (12-16 oz) whole kernel corn with peppers, drained
2 to 3 cups cooked diced chicken
1 teaspoon chili powder
¼ teaspoon ground black pepper
½ teaspoon salt, or to taste
1 can (4 ounces) chopped green chile peppers, mild
2 cups shredded Mexican blend cheese
2 cans (10 ounces each) enchilada sauce
1 can (15 ounces) black beans, rinsed and drained
guacamole and sour cream
Spray slow cooker with cooking spray. Place 3 tortillas in bottom of slow cooker. Top
tortillas with the corn, half of the chicken, about half of the seasonings, and half of the
chile peppers. Sprinkle with half of the shredded cheese and pour about 3/4 cup of
enchilada sauce over the cheese. Repeat with 3 more tortillas, the black beans, remaining
chicken, seasonings, Chile peppers, and sprinkle again with shredded cheese. Top with
remaining tortillas and enchilada sauce. Cover and cook on LOW setting for 5 to 6
hours(can be cooked on high for 3-4 hours, but the results are much better when cooked on
LOW). Serve with guacamole and sour cream. Serves 6 to 8.
Slow Cooker Casserole 5-16-13
1/3 cup butter
12 oz pkg frozen veg., thawed
1 cans+ cream of chicken soup
1 cans cream of mushroom soup
2 teaspoons garlic powder
2 teaspoons onion powder
2 pkgs chicken ramen noodles
4 chicken breast cut in ¾” pieces
Cut butter in small chunks and put in bottom of slow cooker. Add vegetables, soups. Stir.
Sprinkle with garlic powder, onion powder and seasoning packets from ramen noodles. Put
chicken pieces in slow cooker. Cover and cook for 6 hours on LOW. Break each ramen
noodle packet into quarters. Put noodles in slow cooker and stir to cover noodles. Cook 1
hour on HIGH. Reduce heat and let simmer until ready to serve.
Chicken-Enchilada Dip 5-16-13
2 lbs boneless, skinless chicken thighs, cubed
1 (10 oz.) can enchilada sauce
1 (7 oz.) can chopped green chilies, drained
1 small onion, finely chopped
1 large sweet red bell pepper, finely chopped
2 (8 oz.) packages cream cheese, cubed
1 (16 oz.) package shredded American cheese
In a 4 to 5-quart slow cooker sprayed with vegetable cooking spray, place chicken thighs,
enchilada sauce, green chilies, onion and bell pepper. Cover and cook on low for 4 to 6
hours. Stir in cream cheese and American cheese and cook another 30 minutes. Stir several
times during cooking. Serve with tortilla chips.
Cookies, Fudge Bars – Week 4 - 5-23-13
Quick (Nut) Fudge 5-23-13
1-pound powdered sugar
½-cup cocoa
¼-teaspoon salt
6-tablespoons butter or margarine
4-tablespoons milk
1-teaspoon vanilla
1-cup nuts (if desired)
Combine all ingredients except nuts in top of double boiler over simmering water. Stir
until well blended and completely melted. Add nuts if desired. Pour into buttered 9 X 5
loaf pan or 8 X 8 pan, spread evenly. Cool and cut into squares.
Oatmeal Cookies 5-23-13
Beat together:
1 cup shortening
1-cup brown sugar
1 cup white sugar
3 eggs
1-teaspoon vanilla
Add:
1½ cups flour
1-teaspoon baking soda
1-teaspoon salt
3 cups quick oats
1 cup chocolate chip or raisins
Mix all ingredients as instructed above. Drop by spoonful onto un-greased cookie sheet.
Bake at 350 degrees for 10-15 minutes, or until slightly golden brown.
Scotcharoos 5-23-13
1-cup peanut butter
1 cup white sugar
1-cup light karo syrup
6 cups Rice Krispies cereal
1 cup chocolate chips
1 cup butterscotch chips
Bring to boil karo and sugar. Remove from heat, stir in peanut butter, then Rice Krispies,
stir until completely covered. Press into 9X13” greased pan. Melt both chips in double
boiler until smooth and spread over cooled Rice Krispie, Cut into bars and serve.
Cookies – Week 5 – 6-13-13
Snickerdoodles 6-13-13
1 cup shortening
1½ cups sugar
2 eggs
2¾ cups sifted flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon sugar
2 teaspoons cinnamon
Preheat oven to 400 degrees. In a bowl, combine shortening, sugar, and eggs thoroughly.
In separate bowl mix flour, cream of tartar, baking soda, and salt. Stir into shortening
mixture. Shape into 1" balls. Roll in mixture of 2 tablespoons sugar and cinnamon. Place
2” apart on ungreased baking sheet and bake 8-10 minutes.
Toll House Rice Krispie Cookies 6-13-13
Cream together:
2-cups shortening or margarine
1½-cup white sugar
1½-cup brown sugar
2-teaspoons vanilla
1-teaspoon water
Mix in: 2 eggs
Mix in completely:
4½ cups flour
2-teaspoons baking soda
2-teaspoons salt
Stir in: 2-cups chocolate chips
6-cups Rice Krispies
Drop by spoonful on cookie sheet, and bake at 350 degrees 10-15 minutes.
Crockpot Beef – 6-27-13
Beef Fajitas in Crockpot
2 pounds beef round steak
2 packets (1.27-ounces each) fajita seasoning mix (recommended: Lawry's)
1 onion, thickly sliced
2 green bell peppers, sliced into 1/2-inch strips
1 red bell pepper, sliced into 1/2-inch strips
1/2 cup beer or water
Rinse steaks with cold water and pat dry with paper towels. Season both sides of steaks
with 1 packet of fajita seasoning. Slice into strips; set aside. Add vegetables to a 5-quart
slow cooker. Toss with remaining packet of fajita seasoning. Add steak strips on top of
vegetables. Pour in beer. Cover and cook on low setting for 8 to 10 hours.
Serve hot with peppers, warm tortillas, refried beans, and shredded cheese, if desired.
Crockpot Beef and Noodles
24 ounces beef broth or beef stock
1 large beef roast
salt
pepper
garlic powder
egg noodles (Frozen or Kluski or even homemade)
1. Start with putting Roast and broth or stock in crock pot and cook on high for 4-6 hours.
Adding Salt, Pepper and Garlic Powder to taste.
2. Once the beef has cooked, add the noodles and let cook for another 30 min to 1 hour.
3. You can also add any veggies that you would like to this recipe and can shred the beef
or cut into larger pieces for serving. Serve this over mashed potatoes for a great flaor
combination.
Slow Cooker Beef Stroganoff
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces cream cheese
In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese
just before serving.
Slow Cooker Beef and Broccoli
1 ½ lbs. boneless beef chuck roast, sliced into thin strips ( I bought it sliced that way)
1 cup beef broth
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced
4 tablespoons cornstarch
4 tablespoons cooled sauce from the crockpot after being cooked for some time
16 oz.Broccoli florets
Place beef in crockpot.
In a small bowl combine beef stock, soy sauce, brown sugar,
oil, and garlic. Mix together and pour over beef.
In crock, mix all together, cover and cook on low 4-5 hours.
In a cup combnie cornstarch with cooled sauce from met. Add to crockpot and stir.
Add bricciku ti cricjoit and cook an additional 30 minutes on high, as sauce must return to
boil for it to thicken.
Appetizers and Sides – 7-11-13
Coleslaw 7-11-13
1 (16 ounce) bag coleslaw mix
2 tablespoons diced onion
2/3 cup Miracle Whip
3 tablespoons vegetable oil
¼ cup white sugar
1 tablespoon white vinegar
¼ teaspoon salt
Combine the coleslaw mix and onion in a large bowl. Whisk together the salad dressing,
vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly.
Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before
serving.
*An easy and delicious coleslaw, it can be made up a day ahead of time, if it sits for a few
hours is it much more delicious!
Quick And Easy Nacho Dip 7-11-13
1 Ib. ground beef
salt and pepper to taste
1 dash onion powder
2 garlic cloves -- minced, optional
2(16 oz) jars salsa (as hot or mild as you desire)
1 can refried beans -- (15 oz)
1½ cups sour cream
3 cups shredded cheddar cheese -- divided
tortilla chips
Brown ground beef. Drain. Add salt, pepper, onion powder, and minced garlic. Combine
beef, salsa, beans, sour cream, and 2 cups salsa in slow cooker. Cover. Heat on Low 2
hours. Just before serving, sprinkle with 1 cup cheese. Serve with tortilla chips.
*Another crockpot appetizer that is easy, and delicious! Pick your favorite salsa with the
hotness you desire.
Summer Zucchini Breads 7-16-13
Easy Delicious Zucchini Bread
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (optionsl)
1. Grease & flour 2 - 9x5” pans. Preheat oven to 325 degrees.
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to
creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter
into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in
pan on rack for 20 minutes. Remove bread from pan, and completely cool.
*This is by far the best zucchini recipe I have ever made, and it makes 2 loaves as well.
The only thing that I do change for this recipe, is that I do not wish to use walnuts, but I
will say raisins or fresh blueberries make a really tasty addition.
Chocolate Chip Zucchini Bread
3 cups all-purpose flour
3 eggs
2 cups white sugar
1 cup vegetable oil
2 cups grated zucchini
1 cup semisweet chocolate chips
1 teaspoon ground cinnamon
1 teaspoon baking soda
¼ teaspoon baking powder
½ cup sour cream
1. Preheat oven to 350 degrees F. Grease two 9 x 5 inch loaf pans.
2. Beat together eggs, sugar, and oil. Blend in grated zucchini, and then sour cream. Mix in
flour, baking powder, soda, and cinnamon. Stir in chocolate. Pour batter into greased pans.
3. Bake for 80 minutes. Cool on wire rack.
*What can I say, I love chocolate chips in zucchini bread, but as with the other bread, fresh
blueberries or nuts can be exchanged for the chocolate chips.
Easy Summer Meal, Zucchini Fries and Tacos 7-25-13
Baked Parmesan & Panko Crusted Zucchini
1 large zucchini
1 tbsp. olive oil
salt and pepper to taste
1 eggs
½ cup panko bread crumbs
½ cup shredded Parmesan
Preheat oven 425 degrees. Put panko and Parmesan in bowl and add salt and pepper to
taste. In another bowl, mix egg with a fork. Cut zucchini length-wise to create sticks
(these will probably need to be cut in half as well. Dip zucchini in egg mix, then in panko.
Place on greased cookie sheet. Bake 15 minutes until panko turns brown and crispy. Turn
zucchini half way through baking process.
*I have found that regular bread crumbs can be used for this recipe as well, and I prefer to
add just about 1 teaspoon of chipolte because I like it hot!
Easy Crockpot Taco Meat
1 lb lean ground beef
1 (3¾ oz) packet taco seasoning
1/3 cup water
1 cup salsa
1. Brown and drain ground beef in frying pan.
2. Put into small crockpot. Add water, taco seasoning and salsa.
3. Cook on low at least 4 hours. Can be left on low all day.
*Easy and delicious!
Summer Pastas 8-1-13
Broccoli Pasta Salad 8-1-13
1 Head of fresh broccoli, chopped in bite-sized pieces
1 medium red onion, chopped
12 ounces bowtie (or your choice) pasta, cooked
2 slices of bacon, crumbled
2 cups shredded cheddar cheese
Dressing:
1 cup mayonnaise
¼ cup granulated sugar
Gently mix all pasta salad ingredients. In a small bowl, mix dressing ingredients and then
pour over pasta salad mixture. Mix well and eat,
Chicken pasta Salad 8-1-13
8 ounces of cooked rotini pasta
2 cooked chicken breasts, cut into 1” pieces
1 small onion, chopped
2 stalks celery, chopped
3 hard boiled eggs, chopped
Add all ingredients in bowl and mix well.
Sauce:
¾ cup miracle whip
2 tablespoons white vinegar
1 ½ teaspoons lawrys salt
1 teaspoon yellow mustard
Mix above ingredients well and add to pasta chicken mixture and mix well. Chill
completely and serve.
Taco Pasta Salad 8-1-13
2 cups uncooked spiral pasta
1 pound ground beef
1 (1.25 ounce) pkg taco mix
3 cups shredded lettuce
2 cups halved cherry tomatoes
1 cup shredded Cheddar cheese
½ cup chopped onion
½ cup chopped green pepper
½ cup Catalina salad dressing
Tortilla chips
Cook pasta as package directs. In skillet, cook beef until no longer pink; drain. Stir in taco
mix; cool. Drain pasta and rinse; stir into meat mixture. Add lettuce, tomatoes, cheese,
onion, green pepper and dressing; toss to coat. Serve with tortilla chips.
Meatloaf 8-8-13
Basic Crockpot Meatloaf 1
2 eggs, beaten
2 slices bread, cubed
Milk
2 pounds ground beef
Ketchup
Salt and pepper
1 small onion, chopped
In bowl, combine eggs and bread. Add enough milk to moisten. Add beef, mix well.
Season to taste. Place into crockpot. shape to fit, flatten. Pour ketchup on top, enough to
cover completely. Cover. Cook on low for 8 to 12 hours.
Basic Crockpot Meatloaf 2
2 pounds ground beef
2 eggs, beaten
¾ cup quick-cooking oats
Ketchup
Salt and pepper to taste
1 package dry onion soup mix
In bowl, combine eggs and oats. Add enough milk to moisten. Add beef, mix. Season to
taste. Place into crockpot. shape to fit, flatten. Pour ketchup on top, enough to cover
completely. Cover. Cook on low for 8 to 12 hours.
Crockpot Barbecue Meatloaf 1
2 pounds ground beef
½ cup old-fashioned oats
½ cup bread crumbs
½ cup milk
½ cup barbecue sauce
2 eggs
Salt and pepper to taste
1 onion, chopped
6 potatoes, peeled, chopped
In bowl, combine beef, oats, bread crumbs, milk, barbecue sauce and eggs. Shape into
loaf. Place potatoes into rockpot. Top with loaf. Cover. Cook on low for 8 to 10 hours.
Crockpot Barbecue Meatloaf 2
2 to 2 1/2 pounds ground beef
1 (10.75 ounce) can tomato soup, divided
1 egg, lightly beaten
1 cup crushed Ritz crackers
2 tablespoons honey
1 tablespoon, 2 teaspoons Worcestershire sauce divided
2 tablespoons minced onion
½ teaspoon salt
¼ teaspoon pepper
½ cup water
2 teaspoons mustard
2 tablespoons brown sugar
In bowl, combine beef, half of tomato soup, egg, crackers, honey, 2 teaspoons
Worcestershire sauce, onions, salt and pepper, mix well. Shape into ball. Place a crinkled
length of foil into crockpot so ends extend an inch or so out of pot. Place loaf into pot. In
bowl, whisk together remaining soup, 1 tablespoon Worcestershire sauce, water, mustard
and brown sugar. Pour over loaf. Cover. Cook on low for 8 to 10 hours.
Yummy Meatloaf
1# Ground Beef
½ can tomato soup
2Tablespoons Ketchup
½ cup chopped onion or more
¾ cup Italian breadcrumbs +/¼ cup Parmesan cheese
1 cup shred Colby jack cheese
1 egg
1 teaspoon garlic pepper
½ teaspoon ground red pepper
Lawrys salt to taste
Combine all ingredients. Put in greased oaf pan. Bake at 350 degrees for 1 hour.
Copycat Recipes 8-15-13
Applebees Baby Back Ribs
3 (1lb) racks pork baby back ribs cut in half
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoon dark brown sugar
3 tablespoons worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
1. Place ribs in a large pot and fill pot with enough water to cover ribs.
2. Bring water to boil, reduce heat, cover and simmer for 1 hr or until ribs are fork tender.
3. While ribs are boiling, combine remaining ingredients in a medium sauce pan and bring
to boil.
4. Reduce heat and simmer, uncovered, stirring often, for 30 mins, or until slightly
thickened.
5. Place boiled ribs, meat side down on a broiler pan.
6. Brush with half the sauce mixture and broil 4" to 5" from heat for 6 - 7 minutes.
7. Turn ribs over, brush with remaining sauce and broil and additional 6 - 7 minutes or
until edges are slightly charred.
Arby’s Sauce
1 cup ketchup
2 teaspoons water
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon pepper
¼ teaspoon salt
½ teaspoon tabasco pepper sauce
1. Combine all ingredients in a small saucepan and cook over medium heat, stirring
continually until sauce begins to boil, 5-10 minutes.
2. Remove sauce from heat, cover and allow to cool.
3. Pour into a covered coontainer, Keep refrigerated for up to two months.
Makes 1 cup.
Chilli's Baby Back Ribs
1½-cups water
1-cup White vinegar
1 small can tomato paste-3 oz.
1-tablespoon yellow mustard
2/3-cups dark brown sugar firmly packed
1-teaspoon liquid smoke
1½-teaspoons Salt
½-teaspoon onion powder
¼-teaspoon garlic powder
¼-teaspoon Paprika
Combine above ingredients in saucepan and bring to a boil Reduce heat and simmer for
45-60 minute stirring often.
Preparing baby back ribs: Preheat oven to 300 degrees. Line pan with enough aluminum
foil to tightly wrap ribs up in. After sauce has simmered baste ribs generously with sauce.
Wrap tightly and place in oven and bake for 2-2½ hours. Remove from oven, unwrap ribs
and baste with sauce and place under broiler for about 3 minutes. Turn ribs over baste
again and place under broiler once again. This is to dry the ribs out, watch carefully that
they don't burn while under broiler.
KFC Coleslaw
4½ teaspoons tarragon vinegar
6½ tablespoons vegetable oil
¾ cup chopped onions
2½ cups Miracle Whip
1 cup sugar
2 carrots
2 heads cabbage
Mix oil, onions and sugar. Add Tarragon vinegar. Fold in Miracle Whip. Pour over grated
carrots and cabbage. Fold in well. Refrigerate in an air-tight covered dish.
*The 2 carrots and 2 heads of cabbage can be exchanged for 2 1-pound bags of cut
coleslaw. It makes the recipe much easier, and preparation for the cabbage is not required.
Stick onions give this recipe a great taste.
KFC Gravy
1 tablespoon vegetable oil
5 tablespoons all-purpose flour
4 cups chicken broth
¼ teaspoon salt
1/8 teaspoon Accent Flavoring
1/8 teaspoon black pepper
1. Make roux by combining oil with 1½ tablespoons of flour in a medium saucepan over
low heat. Heat mixture for 20-30 minutes, stirring often, until it is a dark chocolate color.
2. Remove roux from heat, stir in remaining flour, and other ingredients to saucepan; mix
well.
3. Return pan to medium heat, and bring gravy to a boil. Reduce heat and simmer 15
minutes, or until thick.
Makes about 3 cups.
*Lawrys Season salt can be used instead of Accent, and you may have it on hand, or find it
easier to locate at your store.
Subway Sweet Onion Sauce
½ cup light corn syrup
1 tablespoon minced white onion
1 tablespoon red wine vinegar
2 teaspoons white distilled vinegar
1 teaspoon balsamic vinegar
1 teaspoon brown sugar
1 teaspoon buttermilk baking mix
¼ teaspoon lemon juice
1/8 teaspoon poppy seed
1/8 teaspoon salt
1 pinch cracked black pepper
1 pinch garlic powder
1. Combine all ingredients in a small microwave-safe bowl.
2. Heat uncovered in microwave 1-1½ minutes until mixture boils rapidly.
3. Whisk well, cover and cool.
4. Alternatively, bring to a boil on top of stove.
*All vinegars can be combined, to use just white vinegar or cider vinegar or any you may
have on hand, then use 2 tablespoons total.
Subway's Chipotle Southwest Sauce
1 cup mayonnaise
½ ounce Dijon mustard
½ ounce freshly squeezed limejuice
1 oz chipotle chilies in adobo, pureed
¼ ounce fresh garlic, minced
Salt, to taste
Combine mayonnaise, mustard, limejuice, chipotle and garlic.
Add salt to taste.
Cover and chill before sandwich preparation, or before using as a salad dressing.
*Lemon juice can be exchanged for limejuice.
Taco Bell’s Cantina Bowl Copycat recipe
2 Chicken Breast
2 cups cooked White Rice
Black Bean, Corn, and Lime Salsa**
Guacamole
Lettuce
Lime Ranch dressing**
1.Make black Bean, Corn, and Lime Salsa (see recipe below)
2.Make desired rice, add splash of lime
3.Grill Chicken Breast with Adobo and Cumin and add lime juice while cooking. Once
cooked slice chicken.
4.**To Make Lime Ranch Dressing – just mix lime juice, ranch dressing, pinch of cumin,
and small amount of chopped tomatoes/onions/cilantro.
5.Place Lettuce into bowl, Add rice, sliced chicken, salsa, add guacamole, and a drizzle of
lime ranch dressing.
Black Bean, Corn & Lime Salsa Recipe
Favorite salsa
1 can corn, drained
1 can black beans, rinsed and drained
2 limes
1 teaspoons garlic salt
1½ teaspoons ground cumin
1.Place Salsa in Large Serving Bowl
2.Add corn & black beans
3.add garlic salt & cumin
4.squeeze lime over everything
5.mix well
6.chill & serve
Taco Bell Cheesy Fiesta Potatoes
½ teaspoon garlic powder
¼ teaspoon ground cumin
2# potatoes, peeled cut into 1” cubes
2 tablespoons butter
2 tablespoons olive oil
Salt and pepper, to taste
1¼ cups cubed Velveeta cheese
¼ cup of your favorite salsa
Tabasco sauce, to taste
½ cup sour cream, divided
1 green onion, chopped
Preheat oven to 475 degrees. In a Ziplock bag, mix garlic powder & cumin together; add
potatoes, seal bag, and toss together until potatoes are coated evenly. In large, skillet over
medium heat melt oil and butter. Add seasoned potatoes and cook, stirring frequently, until
golden brown, about 10 minutes; cover and cook an additional 10 minutes. until potatoes
are tender, season to taste with salt and pepper. Transfer sautéed potatoes to a baking sheet
and bake at 475 degrees, 10 minutes, stirring occasionally, until potatoes are crisp. When
potatoes are almost done baking, place cubed Velveeta, salsa, and Tabasco in bowl and
microwave for 1 minute; stir and microwave another minute; stir again and microwave for
1 more minute, then stir until smooth. For each serving, place some potatoes in a bowl,
then pour over 1/4 melted Velveeta sauce, top with sour cream, then sprinkle with chopped
green onion.
Taco Bell Fresco Sauce
½ cup minced onion
2 jalapeno peppers, seeded, minced
¼ cup diced red bell pepper
¼ cup minced dill pickle
4 large tomatoes, seeded and diced
1 tablespoon fresh lime juice
¼ cup chopped cilantro
salt and pepper to taste
1.In medium bowl, combine onion, jalapeno pepper, bell pepper, dill pickle, and diced
tomatoes. Stir in limejuice and cilantro; season with salt and pepper . Cover, and
refrigerate at least 1 hour before serving, preferably overnight.
Taco Bell Chicken Burrito
Marinade: ½ cup water
1 teaspoon soy sauce
1 teaspoon salt
1 teaspoon brown sugar
½ teaspoon onion powder
¼ teaspoon liquid smoke flavoring
¼ teaspoon black pepper
¼ teaspoon chili powder
Burrito: 2 boneless chicken breasts
1 cup cooked rice
½ cup enchilada sauce
½ teaspoon salt
4 (12") flour tortillas
1/3 cup shred Cheddar cheese
1/3 cup shred Monterey jack cheese
Green onion -- sliced
In bowl combine marinade ingredients. Pour mix over chicken breasts and Marinade 3
hours. Cook chicken on grill over med-high heat 5-6 min. per side. Slice chicken into bitesize chunks. Add enchilada sauce to rice. Cook rice over low heat, uncovered, until hot.
Heat tortillas in microwave in moist towels 25-30 sec. Build burrito by putting ¼ chicken
down middle of 1 tortilla. Spread ¼ rice over chicken. Sprinkle heaping tablespoon each
cheese over rice. Sprinkle with sliced green onions. Fold up. Heat in microwave 20-30
sec. to melt cheese.
Taco Bell Chicken Quesadilla
SAUCE: 2 tablespoons mayonnaise
1 teaspoons minced jalapenos
1 teas. jalapeno juice, jar jalepenos
3/8 teaspoon sugar
1/4 teaspoon cumin
1/4 teaspoon paprika
1/16 teaspoon cayenne pepper
1/16 teaspoon garlic powder
1/16 teaspoon salt
QUESADILLAS: 2 flour tortillas
2 chicken tenderloins
1/2 cup shredded cheddar cheese
1/2 cup shred mont. jack cheese
1 slice process American cheese
Combine sauce ingredients and stir until smooth. Grill chicken in oil and cut in slices. One
at a time, lay tortilla into hot skillet and sprinkle with ¼ cup cheeses and ½ cheese slice on
1 side of tortilla. Arrange ¼ cup chicken slices over tortilla on same ½ with cheese. On
empty side, spread about one tablespoon of sauce. Fold over, and press gently with spatula.
Cook until cheese is melted and slice each into 4 pieces.
Copycat Recipes McDonalds – 8-22-13
McDonalds Breakfast burritos (4 burritos)
4 ounces breakfast sausage
1 tablespoon minced white onion
1/2 tablespoon minced mild green chilies (canned)
4 eggs, beaten
salt
pepper
4 8-inch flour tortillas
4 slices American cheese
On the side salsa
1. Preheat a skillet over medium heat. Crumble the sausage into the pan, then add the
onion. Sauté the sausage and onion for 3 to 4 minutes or until
the sausage is browned.
2. Add mild green chilies and continue to sauté for 1 minute.
3. Pour beaten eggs into pan and scramble eggs with sausage and vegetables. Add a dash
of salt and pepper.
4. Heat up tortillas by steaming them in microwave in moist paper towels or a tortilla
steamer for 20 to 30 seconds.
5. Break each slice of cheese in half and position two halves end-to-end in the middle of
each tortilla.
6. To make burrito, spoon ¼ egg filling onto cheese in a
tortilla. Fold one side of tortilla over filling, then fold up about 2” of one end. Fold over
the other side of the tortilla to complete burrito (one end should remain open). Serve hot
with salsa on the side, if desired.
*There are several ways this recipe can be made easier. The egg could be scrambled in the
microwave, and when halfway done, add other ingredients, sausage, onions, peppers, then
put into tortilla and add cheese. This can be made with deli ham, just cut up ham in small
pieces and add to burrito. Any cheese can be used.
McDonalds Yogurt Parfait
4 cups vanilla-flavored low-fat yogurt (or 8 6-ounce containers of Yoplait)
2 10-ounce boxes sliced strawberries with sugar added, thawed
1/3 cup frozen blueberries, thawed
1/2 cup crunchy, sweet granola
1. Pour 1/2 cup of yogurt into a parfait cup or tall glass.
2. Add 1/2 cup of strawberries into the glass on top of the yogurt.
3. Add 1 tablespoon of blueberries to the glass.
4. Pour 1/2 cup of yogurt over the fruit.
5. Sprinkle granola over the top and serve. Repeat for remaining 3 servings.
McDonalds Egg McMuffin
1 large egg
1 english muffin
REAL butter
1 slice American cheese (real...not processed cheese food)
1 slice Canadian bacon
Non Stick Cooking Spray
*SPECIAL TOOLS: For the perfect circular egg, you need an egg ring. Find one at you're
favorite cooking specialty store.
1- Pre-heat an electric griddle to 275 degrees. Toast your English muffin by laying both
sides face down on griddle and applying pressure. This takes 1 to 1½ minutes. (they
should be medium brown) Set aside.
2- Lay your egg ring on pre-heated grill. Spray with Pam to prevent sticking. Crack the
egg and pour into egg ring on grill. Poke yolk with a sharp instrument so it flows.
3- Butter both toasted halves of English muffin liberally with melted butter. Put a slice of
American cheese on the bottom half.
4- About 2½ minutes after you started cooking the egg, the whites should firm up, and the
yolk should still be a bit "liquidy". Carefully remove the ring, leaving the egg on griddle.
(you may have to "slice" around the edges if it sticks)
5- Very carefully turn the egg over, and lay one slice of Canadian bacon on the griddle.
6- After about 30-45 seconds, "flip" Canadian bacon, and remove egg, placing it on the
bottom half (cheesed half) of English muffin.
7- Put Canadian bacon on top, and cover with the top of the English muffin.
8- Let stand 5 minutes, then microwave 12 second on high, and eat.
*This is another recipe that can be made to your tastes. I never use a egg ring, I just fry an
egg, and use a piece or two of deli ham and Kraft sliced cheese with it, it is great with lots
of butter, and actually not nearly as tedious to make.
You can exchange a piece of cooked sausage for a sausage egg McMuffin as well.
McDonalds BLUEBERRY POMEGRANATE SMOOTHIE
1/3 cup fresh blueberries
6 ice cubes made from pomegranate blueberry juice
1/3 cup plain Greek yogurt
1/3 cup berry flavored 1% milk
Blend all ingredients in electric blender and serve..
Copycat Recipes 8-29-13
Bull's-Eye Original BBQ Sauce
1 cup water
¾ cup light corn syrup
½ cup tomato paste
2/3 cup vinegar
1/3 cup dark brown sugar
3 tablespoons molasses
1¼ teaspoons liquid smoke
1 teaspoon salt
¼ teaspoon onion powder
¼ teaspoon freshly-ground black pepper
¼ teaspoon ground mustard
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1 dash cayenne
Combine all ingredients in a medium saucepan over high heat and whisk until smooth.
Bring mixture to a boil, then reduce heat and simmer uncovered for 45 minutes or until
thick. After the sauce cools you can use it immediately, but it's best to store it in a covered
container in the refrigerator overnight where the flavor improves.
This recipe yields 1½ cups.
French's Classic Yellow Mustard
4 teaspoons dry ground mustard
¼ cup water
3 tablespoons white distilled vinegar
1 teaspoon Wondra flour
¼ teaspoon salt -- plus
1/8 teaspoon salt
1/8 teaspoon turmeric
1 pinch garlic powder
1 pinch paprika
Combine all ingredients in a small saucepan over medium heat. Whisk until smooth.
When mixture comes to a boil, reduce heat and simmer for 5 minutes, stirring often.
Remove pan from heat and cover until cool. Chill in a covered container.
This recipe yields 1/4 cup.
K.C. Masterpiece Original BBQ Sauce (copycat)
2 cups water
3/4 cup light corn syrup
1/2 cup tomato paste
1/2 cup vinegar
3 tablespoons molasses
3 tablespoons brown sugar
1 teaspoon liquid smoke
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder
Combine all ingredients in a medium saucepan over high heat and whisk until
smooth.
Bring mixture to a boil, then reduce heat and simmer for 45 to 60 minutes or
until mixture is thick.
Cool, then store in a covered container in the refrigerator overnight so
that flavors can develop.
Kenny Rogers' Bbq Sauce
1 cup applesauce
½ cup Heinz ketchup
1¼ cups light brown sugar - (packed)
6 tablespoons lemon juice
Salt -- to taste
Freshly-ground black pepper -- to taste
½ teaspoon paprika
½ teaspoon garlic salt
½ teaspoon cinnamon
In heavy saucepan bring mixture to boil. Stir constantly about 4 to 5 minutes. Turn heat
to low and continue to stir (about 3 to 5 minutes) making sure sugar is completely
dissolved. Allow to cook without stirring for 15 minutes on lowest possible heat,
uncovered. Transfer to top of double boiler over simmering water if to be used as a
basting sauce for ribs or chicken during baking; or cool sauce and refrigerate covered to
use in 30 days. Sauce freezes well.
Texas Roadhouse Barbecue Sauce
2 tbsp. canola oil
1/2 cup vinegar
1 1/2 cups water
1/2 cup tomato paste
1/2 cup sugar
1 tbsp. onion powder
1 1/2 tablespoons molasses
2 tbsp. honey
1 tbsp. worcestershire sauce
2 tsp. salt
2 tsp. vanilla extract
1 tsp. liquid smoke
1/8 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. pepper
Place canola oil in a medium pan and turn on medium high heat. Add vinegar, water,
Worcestershire sauce, honey, molasses and sugar. Stir until sugar dissolves. Measure and
add onion powder, liquid smoke, paprika, garlic powder, black pepper, vanilla and tomato
paste. Bring mixture to a boil, stirring constantly. Reduce to a simmer and cook for about
an hour uncovered until the sauce thickens. (you may cook for longer if you want a
thicker sauce, or a shorter period if you prefer a thinner BBQ sauce. Remove from heat
and allow the sauce to cool, unless you will use it immediately. Put sauce in a jar or
squeezable container once sauce is cool. Place container in refrigerator overnight to
enhance flavor if possible.
Julie’s BBQ Sauce (for frozen meatballs) (not a copycat)
2 cups ketchup
Dash of Tabasco sauce
½ cup vinegar
½ cup water
½ cup brown sugar
½ cup white sugar
½ teaspoon Lawry’s salt
½ teaspoon ground cloves
½ teaspoon allspice
1 tablespoon dry onion
1 cup grape jelly
Mix all ingredients in slow cooker. Mix and let cook for about 1 hour in crockpot at high
heat. Add large bag of frozen meatballs and stir until all are covered with sauce. Cook on
high for two hours, reduce heat, and simmer until you are ready to eat.
IHOP Basic Pancake
Nonstick Spray
1¼ cups all-purpose flour
1 egg
1¼ cups buttermilk
¼ cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
¼ cup cooking oil
pinch of salt
Preheat a skillet over medium heat.
Use a pan with a nonstick surface or use nonstick spray.
In mixer, combine all remaining ingredients until smooth.
Pour batter by spoonfuls into the hot pan, forming 5-inch circles.
When edges appear to harden, flip pancakes. They should be light brown.
Cook on other side for same amount of time, until light brown.
Makes 8 to 10 pancakes.
Red Lobster's Shrimp Balasico
30 cooked shrimp
2½ cups chopped tomato
1 tablespoon dried basil -- plus
1 teaspoon dried basil
1 cup chunky tomato sauce
2 tablespoons chopped green onion
3 tablespoons white wine -- (optional)
8 black olives -- sliced
1/8 teaspoon salt
1/8 teaspoon freshly-ground black pepper
1/8 teaspoon garlic powder
½ pound angel hair pasta
Combine chopped tomato, basil, tomato sauce, green onions, wine, olives, salt, pepper and
garlic powder in large saucepan and simmer 5 to 10 minutes, stirring occasionally. Cook
pasta, rinse and drain well. Remove tails from shrimp, if desired. Add shrimp to tomato
mixture. Simmer until warm, about 2 minutes. Serve over pasta. Yields 4 to 6 servings.
Copycat Recipes 9-5-13
Culvers Homemade Frozen Custard Recipe Copycat
2 c. Sugar
6 Tbsp. Flour
1 tsp Salt
5 c. Lowfat milk, scalded
6 x Large eggs, beaten
4 c. Heavy cream
4 tsp Vanilla
Combine the sugar, flour and salt in a sauce pan. Slowly stir in warm lowfat milk.
Cook over low heat for about 10 min, stirring constantly till mix has thickened. Mix a
small amount of warm mix into Large eggs. Add in Large eggs to warm mix and cook a
minute longer. Refrigerate mix in the refrigerator. Add in cream and vanilla. Pour into 1
gallon ice cream freezer and prepare as normal.
Makes four qts, supposedly sufficient for 12 - 16 people.
*This recipe again can be reduced in calories by using some sugar substitute, OR For extra
rich frozen custard use all cream and omit lowfat milk. During the final refrigerator stage,
Canned drained peaches, fresh cut up strawberries, or other fruts of your choice can be
added, as well as chocolate chips. Or add a bit of cut up vanilla cup cake or angel food
cake with some strawberries for a strawberry shortcake flavored frozen custard. Chocolate
syrup and choclate chips can be added to make a great chocolate ice cream mixture, as
well as simply adding chocolate syrup about three turns from the end, to simply put a
chocolate swirl through vanilla frozen custard. The sky is the limit on this recipe, and
remember, that using the low-fat milk with the cream, has already made this a much
healthier dessert than regular ice cream, so have some fun with it.
Kraft Catalina Salad Dressing
1 cup sugar
2 Teaspoon salt
dash paprika
1/2 Teaspoon chili powder
1/2 Teaspoon celery seed
1/2 Teaspoon dry mustard
grated onion to taste
1/2 cup vinegar
2/3 cup ketchup
1 cup vegetable oil
Place all ingredients into blender and mix. Store in jar in refrigerator.
*This recipe is very similar to Catalina or French Dressing and can also be reduced in
calories by replacing some or all of the sugar with the equivalent granulated sugar
substitutes.
Olive Gardens Alfredo Sauce
8 oz. Cream cheese cut in bits
¾ cup Parmesan cheese(grated)
¼ cup butter
¼ cup milk
In a large sauce pan combine all ingredients, and cook, stirring until smooth. Add pasta if
desired.
*Neufchâtel cheese can be used to reduce the colories in this recipe dramatically.
Outback Steakhouse's Ranch Salad Dressing
1 teaspoon Hidden Valley Ranch salad dressing mix -- (buttermilk recipe)
1 cup mayonnaise
½ cup buttermilk
¼ teaspoon coarsely-ground black pepper
1/8 teaspoon paprika
1/8 teaspoon garlic powder
Combine all ingredients in a medium bowl. Mix well. Cover bowl and chill dressing for
at least 30 minutes before serving.
This recipe yields 1 1/2 cups.
*I added this recipe as there was some interest shown in a Ranch dressing recipe, and
though this is an easy one, those little extra additions do make it taste great.
Copycat Recipes 9-26-13
Beltline Bar Wet Burritos 9-26-13
3 lbs. ground chuck
1 can refried beans (1 lb.)
2 cans mild enchilada sauce (10 oz)
2 cans tomato sauce (8 oz)
2 jars Heinz brown gravy
1 onion, chopped
1 teaspoon chili powder
2 pkgs. taco seasoning mix
2 pkgs.supersize flour tortillas
1 pkg. large flour tortillas
1. Brown meat and onion. Add beans, chili powder, taco seasoning and 2 cans of water.
Simmer 15 minutes.
2. In saucepan, heat gravy, enchilada sauce and tomato sauce.
3. Put some sauce in the bottom of a 9x13 pan.
4. Put one scoop of meat mixture in tortilla (can add lettuce, tomato and cheese). Roll up.
5. Place in prepared pan. Continue rolling up tortillas until meat mixture is used up. Place
all in prepared pan and cover with remaining sauce and shredded cheese. Bake at 350 until
cheese is melted.
6. If freezing extras, thaw and heat in 350 oven until hot. Put lettuce, tomatoes and cheese
on top. Makes a ton! Recipe can easily be cut in half to make about 8 burritos.
Bob Evans Wildfire Salad-Serves 4 9-26-13
1 Head of Lettuce (chopped)
1 can Corn (drained)
1 can Black Beans (rinsed, drain)
1 small bag, Torilla Chips
4 small Green Onions (chopped)
4 ozs, Cheddar Cheese (grated)
2 Roma Tomatoes (chopped)
1 sm. bag breast tenders (baked)
1 bottle Sweet Baby Ray’s honey chipotle BBQ sauce
1 bottle, Ranch Dressing
Divide lettuce into 4 bowls. Add 2 tablespoons of corn over lettuce, and then 2
tablespoons black beans over corn. Add crushed tortilla chips. Add about ¼ of tomato and
¼ of green onions. Add 1 oz of cheese on top of each salad. Cut up cooked chicken into
about 1 ½” pieces and coat with BBQ sauce in bowl. Remove chicken pieces and place on
salads. Mix 1 cup of ranch with 1 cup, or remaining Sweet Baby Ray’s BBQ sauce and stir
together. Pour mixed dressing on top of salad as desired.
Copycats Recipes 10-24-13
3 Musketeers
3 c granulated sugar
3/4 c light corn syrup
3/4 c water
1/8 t salt
3 egg whites
1/3 c semisweet chocolate chips
2 bags milk chocolate chips (12-oz bags)
In a large saucepan over medium heat, combine the sugar, corn syrup, water, and salt Heat,
stirring, to boiling, and then continue to cook, using a candy thermometer to monitor the
temperature. Beat the egg whites until they are stiff and form peaks. Don't use a plastic
bowl for this. When the sugar solution comes to 270 degrees F, or the soft-crack stage,
remove from the heat and pour the mixture in thin streams into the egg whites, blending
completely with a mixer set on low speed. Continue to mix until the candy begins to
harden to the consistency of dough. This may take as long as 20 minutes. At this point, add
the semisweet chocolate chips. Remember that the candy must already be at the
consistency of dough when you add the chocolate; the nougat will thicken no more after
the chocolate is added. When the chocolate is thoroughly blended and the nougat has
thickened, press it into a greased 9x9" pan. Refrigerate until firm, about 30 minutes.
With a sharp knife, cut the candy in half down the middle of the pan. Then cut across into
7 segments to create a total of 14 bars. Melt the milk chocolate chips in the microwave for
2 minutes on half power, stirring halfway through the heating time. Melt completely, but
be careful not to overheat. Resting a bar on a fork (and using your fingers if needed), dip
each bar into the chocolate to coat completely and place on wax paper. Cool till firm at
room temperature, 1 to 2 hours. Makes 14 candy bars.
7-Eleven's Cherry Slurpee
2 cups cold club soda
½ cup sugar
¼ teaspoon Cherry flavored unsweetened Kool-Aid Mix +
1/8 teaspoon Cherry flavored unsweetened Kool-Aid Mix
½ teaspoon cherry extract
2½ cups crushed ice
Pour 1 cup of the club soda into a blender. Add the sugar, Kool-Aid mix, and cherry
extract. Blend this until all of the sugar is dissolved. Add the crushed ice and blend on
high speed until the drink is a slushy, smooth consistency, with no remaining chunks of
ice. Add the remaining club soda and blend briefly until mixed. You may have to stop the
blender and use a long spoon to stir up the contents. If necessary, put the blender into your
freezer for 1/2 hour. This will help thicken it up. After 1/2 hour remove blender from
freezer and, again, blend briefly to mix. This recipe yields one 32-ounce drink.
A&W ROOT BEER
3/4 cup granulated sugar
3/4 cup hot water
1 liter cold seltzer water
3/4 teaspoon root beer concentrate (McCormick is best)
Dissolve the sugar in the hot water. Add the root beer concentrate and let cool. Combine
the root beer mixture with the cold seltzer water, drink immediately, or store in fridge in
tightly covered container.
Copycat and Crockpot Recipes 10-31-13
Applebee’s Cheese Chicken Tortilla Soup Copycat
2 tsp. minced fresh garlic
1 cup chopped yellow onion
2 Tbsp. vegetable oil
4 Cups chicken stock
1/4 cup green pepper, chopped
1 can tomato puree (15 oz.)
1 Tbsp. finely minced jalapeño pepper (optional)
1 tsp. sugar
1/2 tsp. hot sauce (optional)
1 tsp. chili powder (optional)
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
4 Tbsp. flour
1/2 Cup water
1 lb. cooked chicken, cubed or pulled
1 Cup cream
1/4 Cup non-fat sour cream
8 oz. processed cheese, 1-inch cubes
10 (6-inch) colored or yellow corn tortillas, 1/4-inch strips, fried
Roughly chopped Fresh cilantro (optional)
Sauté oil, garlic and onions in large pan until soft. Add the vegetable oil, chicken stock,
green pepper, tomato puree, jalapeño pepper, salt, pepper, sugar, chili powder,
Worcestershire sauce and hot sauce. Bring to low boil, then reduce heat and simmer 20
minutes.Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400ºF
(while soup is cooking). Sprinkle with salt if desired. Thoroughly mix flour and water,
then whisk into soup. Bring to a low boil, then simmer 5 minutes. Add chicken and
simmer 5 minutes. Stir in sour cream and cheese (to taste). The soup should be served at
165ºF. After serving soup, pile tortilla strips into a "haystack" shape on top of the soup.
Optional: garnish with freshly chopped cilantro. Makes 6-8 servings.
Chili’s Steak Fajitas in Slow Cooker
1½ pounds sirloin steak
1 envelope dry onion soup mix
2 cups water
1 small can (4 oz) diced green chilis
1 onion
1 green pepper
Soft tortillas
Cheese
Salsa
Guacamole
Sour Cream
Corn
Tomatoes
Cut sirloin steak into bite-size strips. Place steak in slow cooker with chiles, soup mix, and
water and cook on LOW for 6-8 hours. Slice onion and green pepper into strips and saute
in olive oil. Take meat out of crockpot (I use a slotted spoon) and place meat, onions,
green peppers, and any other toppings you like on your fajita.
Panda Express Cream Cheese Rangoons
3” vegetable oil in a pot/pan/deep fryer
1 8 oz. package of cream cheese
1 spear green onion, chopped/diced
½ teaspoon minced garlic
1 (6 oz) package wonton wraps
1 egg, beaten
dipping sauce of your choice
Heat your oil on medium-high heat. Warm up your cream cheese block in the microwave
for about 10 seconds. Mix in the chopped onions and minced garlic, mix well.
Place about 1 tsp of the cream cheese mixture in the center of each wonton wrap.
Assemble about 4 or 5 at a time to prevent wraps from drying out. Using your egg, wet
edges of the wraps. Fold them however you like, making sure they are pinched closed
completely. Place about 4 wontons at a time in the pot. Let them cook until the edges are
brown (only takes about a minute). Remove and place on a paper towel to drain/cool a bit
before you eat them.
Crock Pot Broccoli Cheese Soup
½ cup green pepper, chopped
½ cup onion, chopped
2 tablespoons butter
10 oz can cream of chicken soup
1½ cups milk
1 lb Velveeta cheese, cubed
10 oz frozen chopped broccoli
1. Sauté onion and green pepper in butter.
2. Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt.
Slow Cooker Chicken Fajitas
1# boneless, skinless chicken breasts, cut into bite-sized pieces
1 can diced tomatoes, drained
1 (4 oz) can diced green chilis
1 onion, sliced
1 green pepper, sliced
1 red pepper, sliced
2 teaspoons chili powder
2 teaspoons cumin
½ teaspoon garlic powder
½ teaspoon dried oregano
¼ teaspoon salt
12 flour tortillas, warmed
Spray slow cooker with non-stick cooking spray. Place all ingredients, except tortilla shells
in slow cooker and mix gently, until all spices are incorporated. Cook on low for 4-6 hours
or high for 2 hours.
Serve with tomatoes, shredded lettuce, shredded cheese, pico de gallo, and guacamole.
Copycat Recipes 11-7-13
Arnies Restaurant Turkey, Mushroom and Cheddar Melt
4 ounces of sliced deli turkey
2 tablespoons butter
4 ounces of sliced mushrooms
½ medium onion sliced thin, and separated
1 large slice of cheddar cheese
2 slices of thick break (homemade)
Melt butter in a medium fry pan. Add mushrooms and onion pieces. Saute until
transparent. Remove from pan to a paper plate or bowl.
Butter one piece of bread and put buttered side down into fry pan. Add turkey, the sauted
onions and mushrooms, then add a large slice of cheddar cheese. Brown the bread
completely. Butter the other slice of bread and put buttered side up on sandwich. Using
two spatulas, turn sandwich over and brown the other side. Cheese will be melted, and the
sandwich will be delicious.
Panera Bread Broccoli Rabe Grilled Cheese
1 1/2 pounds broccoli rabe, tough ends trimmed
2 tablespoons olive oil
8 ounces sliced crimini mushrooms
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
8 slices Panera Bread Sourdough Bread
8 ounces Fontina cheese, shredded
Cut broccoli rabe crosswise into bite-size pieces. Transfer to a very large nonstick skillet
(or two smaller ones) and add enough water to cover the bottom of the pan. Cover and
cook over high heat until the broccoli rabe is bright green and most of the water
evaporates, 2 to 3 minutes. Uncover, reduce heat to medium and cook until all water
evaporates, 1 to 2 minutes. Add 1 tablespoon of oil and mushrooms, toss to coat, and cook
until the mushrooms are soft and the broccoli rabe is tender, 2 to 3 minutes. Add garlic,
thyme, pepper flakes, and salt, toss to coat, and cook 1 minute. Transfer the mixture to a
plate and reserve the skillet.
Arrange 4 slices of bread on a work surface. Sprinkle half of the cheese over the bread
slices, and then divide the broccoli rabe mixture over the cheese. Sprinkle with the
remaining half of the cheese and top with the remaining bread. Compress slightly. Wipe
out the skillet and heat the remaining 1 tablespoon of oil in the skillet over medium-high
heat. Add the sandwiches and cook until toasted on both sides and the cheese melts, 2 to 3
minutes per side. Cut in half on a diagonal and serve. Serves 4
Panera Bread Café’s Sierra Turkey Sandwich
1 cups heavy mayonnaise
1 tablespoons sugar
1/8 cup pureed chipolte in adobo sauce
1 medium limes, juiced
10 wedges Asiago cheese focaccia, split
2½ lbs. smoked turkey breast, sliced thin
1 large sweet onions, sliced very thin
½ pound greens, washed, dried and chilled
Blend mayonnaise, sugar, pureed chipolte and lime juice together in a medium bowl.
Cover and place in refrigerator for at least 30 minutes before serving.
For Each Serving: On bottom piece of split foccacia, spread 2 tablespoons of Chipolte
Mayonnaise. Top with 4-ounces turkey and 1 slice onion. Lightly cover with greens.
Replace top of foccacia.
Thanksgiving Recipes 11-21-13
Better Green Bean Casserole
1 onion sliced, halved and separated
2 cans of french cut green beans
1 (4 ounce) can sliced mushrooms
1 can coindensed cream of mushroom soup
1 small call of frensh fried onion rings
Saute onions. Add green beans, and mushrooms. Heat until warm through. Drain
completely. Add mushroom soup. Cook for about 2 minutes longer, and put into a
casserole dish. Top with fried mushroom rings, and bake for 5-10 minutes until browned.
Serve.
Libbys Pumpkin Pie
1½ cups sugar
1 teaspoon salt
3½ teasooons pumpkin pie spice
4 large eggs
1 can pumpkin
2 cans evaporated milk
2 deep-dish pie shells
Mix sugar salt pumpkin pie spice in small bowl. Beat eggs in large bowl. Stir in pumpkin
and sugar spice mixture and gradually stir in milk. Pour into shells. Bake at 425 for 15
minutes. Reduce temperature to 350 and bake 40-50 minutes or until knife inserted in
center comes out clean. Cool 2 hours, serve and refrigerate.
Sweet Potatoes & Red Onions
Non-stick cooking spray
2 large sweet potatoes, uncooked, peeled and diced in 1-inch chunks
1 lg red onion, peeled, 1” chunks
Marinade:
1/4 tsp chili powder
1/4 tsp salt
1 Tablespoon white vinegar
1 Tablespoon honey
1. Preheat oven to 425 degrees F.
2. Spray a baking sheet with non-stick spray
3. In a large bowl, add all your diced sweet potatoes and onions
4. In a small bowl, make marinade
5. Pour in marinade. Toss until it’s evenly coated.
6. Spread vegetables out evenly on baking sheet and put into oven.
7. Bake at 425 degrees F for 30 minutes. Halfway through (15 minutes) turning them over
with a spatula, so one side doesn’t get overly done. Then putting it back in for the
remaining 15 minutes (for a total of 30 minutes).
Christmas Recipes 12-11-13
Dirt Cake Centerpiece
1 package of Oreo cookies
2 lg. pkgs. Instant Chocolate pudding + Milk
1 largest tub of Cool Whip thawed
Using blender or food processor chop up the entire package of Oreo Cookies and set aside.
In another dish mix up your pudding according to pakage directions and set aside. Make
sure you Cool Whip is thawed.
In your serving bowl the three ingredients will be layered:
1st layer = crushed cookies on the bottom
2nd layer = pudding
3rd layer = Cool Whip
Do this until all ingredients are gone. End up with enough cookie crumbs to cover the top.
Refrigerate until ready to use.
Note: To make this an attractive and surprising dessert,
Line a clean clay pot with foil, making sure the bottom hole is sealed. Put in your dessert
ingredients, then top with some silk poinsettias, and even add a gummy worm or two
throughout if desired, makes a great Christmas dessert, and is delicious too!
Easiest Eggnog
2 eggs, beaten
3 tablespoons of sugar
2 1/3 cup low fat milk
t teaspoon vanila
1 dash ground nutmeg
Blend well together eggs, sugar, milk, vanilla and nutmeg.
Serve chilled.
Frozen Bread Caramel Rolls
2 loaves frozen bread dough
1-cup brown sugar
½-cup butter or margarine
1 lg. or 2 sm. cooked vanilla pudding mix
2-tablespoons milk
Cinnamon to taste
1. Thaw bread, but do not allow to rise. Break loaves in approximately 35 pieces and
place on the bottom of a greased 9 x 13 pan.
2. Melt butter in saucepan and add brown sugar and pudding mix and heat. Add mixture
of milk and cinnamon to brown sugar mixture and pour over dough pieces. Let rise 2½-3
hours, uncovered.
3. Bake approximately 30 minutes at 350 degrees. Let cool slightly and turn into a cookie
sheet.
(Chopped pecans or walnuts can be put in the pan before the bread pieces are added if
desired.)
Sea Foam Salad
1-quart (large can) pears
1 small package lime Jell-O
8-ounces cream cheese
12-ounce package cool whip
1 jar maraschino cherries, cut in half (optional)
Bring to boil one cup of pear juice, to mix with Jell-O. While still warm, put in blender
with cream cheese and pears, and blend until completely smooth. Return to bowl, and add
cool whip, mixing completely. Put in Jell-O mold or 9 x 13 tin and refrigerate several
hours or overnight. Top with halved maraschino cherries if desired.
Christmas Recipes 12-18-13
Hash Brown Quiche (Christmas Breakfast)
16 oz froz hash browns, thawed
1/3 cup margarine, melted
¾ pound ground beef
1 small onion, chopped
2 tablespoons cornstarch
2 eggs
½ cup milk
8 oz American cheese, cubed
1 teaspoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon pepper
Combine hash browns and butter in a greased 9” dish. Press onto bottom and sides,
forming shell. Bake at 350 degrees for 10 minutes. Meanwhile, in a skillet, cook beef and
onion over medium heat until meat is no longer pink; drain. Cool 5 minutes. In a bowl,
combine cornstarch, eggs and milk until smooth. Stir into beef mixture. Add remaining
ingredients; mix well. Pour into shell. Bake at 350 degrees for 30-35 minutes or until a
knife inserted near center comes out clean. Let stand 5-10 minutes before cutting.
Easy And Delicious Christmas Fruit Salad
1 can peach pie filling
2 bananas sliced
1 cup of small grapes, or large grapes cut in ½
1 can pineapple chunks or tidbits (drained)
1 can mandrin orange slices (drained)
1 cup frozen strawberries, thawed
2 kiwi, peeled and cut in smaller pieces
1 cup frozen blueberries,. Thawed (optional)
Mix all ingredients in a large serving bowl. Mix well. Many other fruits can be added if
desired. (IE: can of fruit cocktail drained, fresh ornage slices, sliced plums, etc. make it to
your tastes and your families. ½ cup coconut can also be added if desired.
Easy No Bake Cheesecake
9” Graham cracker pie crust
2-8 oz. cream cheese, softened
1 small Cool Whip
½-cup sugar
1 can cherry pie filling (optional)
Blend cream cheese, cool whip and sugar together well and pour over crust. Refrigerate
until firm. Top with your favorite pie filling if desired.
Hash Brown Casserole
32-ounce bag of frozen hash browns
½ cup melted butter
1 medium onion chopped
1-cup sour cream
1 can cream of chicken soup
1-cup shredded cheddar cheese
1 ounce crushed potato chips (if desired)
Mix all ingredients well, except chips and place in 9 X 13 baking dish. Top with crushed
potato chips if desired. Bake at 350 degrees for 1 to 1½ hours.
Simple Baked Ham With Sweet Glaze
1 (10 pound) fully-cooked, bone-in ham
4 cups boiling water, or as needed
1 cup packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons dry mustard powder
¼ cup honey
1 teaspoon fresh lemon juice, or as needed
1 (20 ounce) can pineapple chunks, drained (optional)
1 (10 ounce) jar maraschino cherries, drained (optional)
toothpicks (optional)
Preheat oven to 400. Place ham on a rack inside a roasting pan, and carefully pour about
½” boiling water into pan beneath ham.
Bake ham in preheated oven for 2 hours, or until a meat thermometer inserted into thickest
part of meat (do not touch the bone) reads at least 140 degrees.
Reduce oven heat to 350 degrees. In a bowl, mix together brown sugar, flour, dry
mustard, honey, and lemon juice as needed to make a thick, smooth paste. Brush ham with
glaze (generously). Skewer 1 pineapple chunk and 1 cherry per toothpick, and insert picks
all over ham.
Return ham to oven, and roast for 15 minutes. Baste ham, fruit and all, with glaze and
juices that have collected in the bottom of the pan, return to the oven, and roast for an
additional 15 minutes. Remove roaster from oven. Let ham rest for at least 10 minutes
before slicing.
Notes: The pineapple and cherries on toothpicks are optional. They are only for a
professional look after ham has cooked, they can be deleted if you wish.
New Years Recipes 12-26-13
Spicy Sausage Dip
1 pound spicy bulk sausage
8 ounce package Cream Cheese
1 can rotel tomatoes (your choice of spice level)
Brown Sausage in skillet over medium high heat. Pour meat into a mini crockpot. Add
Cream cheese cut in cubes, and a can of rotel. Let cook on medium heat for about an hour
and eat on tortilla chips or crackers, delicious and easyt!
Easy Bacon Wrapped Smokies
1 package Little Smokies
1 pound bacon
3/4 cup brown sugar
2 tablespoons vinegar
Cut bacon slices in half. Wrap one piece of bacon around each smokie and place seam side
down in glass baking dish. Top with brown sugar and drizzle with vinegar. Refrigerate for
several hours or overnight. Remove from refrigerator and bake in a 350° oven for 1 hour.
Remove from baking dish and transfer to a small slow cooker to keep warm while serving.
Vegetable Pizza
2 (8 –oz) refrigerated crescent rolls
1 (8 –oz) packages cream cheese, softened
1-cup mayonnaise
1 (1-oz) package dry ranch dressing mix
1 cup fresh broccoli, chopped
1 cup chopped green bell pepper
1 cup fresh cauliflower, chopped
1 cup shredded carrots
1 cup shredded cheddar cheese
1. Preheat oven to 350 degrees.
2. Roll out and press the crescent roll dough to form pizza type crust in the bottom of a
11x15 baking sheet.
3. Bake crust for 12 minutes, and remove from oven. Cool for 15 minutes,.
4. In bowl combine cream cheese, mayonnaise, and dry ranch dressing. When crust is
cooled. Spread over crust.
5. Sprinkle vegetables and cheese over dressing mix.
6. Chill, slice and serve.