1
Set 40
BACON AND TOMATO CRESCENT PIZZA
(really good!!)
1 can Pillsbury refrigerated crescent rolls or Pillsbury crescent seamless dough sheet
⅓ cup garden vegetable cream cheese spread
5 slices bacon, crisply cooked, crumbled
½ cup chopped tomato
¼ cup chopped fresh basil leaves
Preheat oven to 375*
Unroll dough (if using roll, press the perforations to seal) onto ungreased cookie sheet; press into
a 12x8" rectangle. Bake for 8 mins.
Spread the hot crust with the cream cheese, top with bacon and tomato. Bake 6-8 mins longer.
Sprinkle with basil.
NOTE: I used the dough sheet, worked wonderfully. I also used the full tub of cream cheese.
BLT DIP # 2
2 strips bacon, cooked and crumbled
1 med tomato, chopped
1 cup sour cream
1 cup mayonnaise
Mix ingreds and chill until serving. We like to serve it with Wheat Thins.
BACON CHEESEBURGER BOMBS
1 lb lean ground beef
½ onion, finely chopped
3 slices bacon, chopped
⅓ cup cream cheese
1 tbsp ketchup
2 tbsp barbecue sauce
1 tsp yellow mustard
1 tsp worcestershire sauce
1 egg white
1 can Pillsbury biscuits (10 count)
5oz cheddar cheese, cut into 10 cubes
Preheat oven to 375*
In a large pan brown meat, bacon and onion until cooked; drain. Add cream cheese, ketchup,
barbecue sauce, mustard, and worcestershire. Stir over low heat until cheese is melted. Allow to
cool, once cool stir in egg white.
Roll each biscuit out very thin. Place 2 tablespoons beef mixture on each biscuit and add 1
square of cheese. Wrap the biscuit around the mixture and tightly seal. Place biscuits on a
parchment lined pan seam side down. Put them in the oven and turn down the heat to 350*. Bake
13-16 mins or until lightly browned. Serve warm!
2
EASY CARAMEL APPLE DIP
8oz cream cheese, softened
¾ cup brown sugar
½ tsp vanilla
Caramel ice cream topping
Dippers: sliced apples
Mix cream cheese, brown sugar and vanilla until mixed well. Transfer to serving dish and right
before serving drizzle with caramel topping.
CHEESE SPREAD
2 cups cheddar cheese, shredded
2 cups mozzarella cheese, shredded
8oz pkg cream cheese, softened
2 cups mayonnaise
1 pkg Good Seasons Italian dressing mix
¼ tsp Worcestershire sauce
Mix all the ingreds together. Chill until ready to serve. Serve with crackers or chips.
APPLE TOFFE DIP
2 pkgs (8oz each) cream cheese
¾ cup brown sugar
¼ cup sugar
1 tsp vanilla
1 pkg Heath toffee bits
Mix everything and serve with apple slices.
CHEESY BUTTERY BROILED SHRIMP
1 (2 lb) bag of uncooked large or jumbo shrimp
½ cup Monterey and Colby Jack cheese, shredded
1-2 tsp extra virgin olive oil
¼ cup lemon juice
1 stick melted unsalted butter
2-4 tsp crushed garlic
¼ cup finely chopped green onions
2-4 tsp sea salt
1-2 tsp ground black pepper
Turn broiler on high.
Rinse shrimp, peel and remove tails. Add shrimp to a bowl and add the olive oil, melted butter,
lemon juice, garlic, onions, salt and pepper; fold until incorporated. Line a baking pan with nonstick foil and add shrimp to pan, including all the butter and seasonings, spread shrimp out in
single layer. Broil for 6 mins. Remove from broiler and sprinkle cheese all over the shrimp, place
back in broiler for 1-2 mins or until cheese is melted.
3
DILL (DANISH) MEATBALLS
Meatballs:
1 lb ground beef
½ lb ground pork
1 egg, slightly beaten
½ cup bread crumbs, soft
¼ cup half-and-half
1 tsp onion powder
⅛ tsp allspice, ground
⅛ tsp pepper
Sauce:
½ stick butter
¼ cup flour
2 cups chicken broth
1 cup sour cream
2 tsp dill weed, dried
¼ tsp salt
Preheat oven to 375*
To make about 80 meatballs: combine ingreds and form into 1" balls. Arrange in single layer on
cookie sheets with sides. Bake, turning 3-4 times until evenly browned; approximately 35 mins.
To make sauce: melt butter in large saucepan over low heat. Whisk in flour until smooth.
Gradually stir in broth. Continue stirring until sauce is thickened and bubbling. Stir in sour
cream, dill and salt. Combine meatballs and sauce in a slow cooker to keep warm, serve.
CHEESEBURGER MINI MUFFINS
½ lb ground beef
1 sm onion, finely chopped
2½ cups flour
1 tbsp sugar
2 tsp baking powder
1 tsp salt
¾ cup ketchup
¾ cup milk
½ cup butter or margarine, melted
2 eggs
1 tsp prepared mustard
2 cups shredded cheddar cheese
Preheat oven to 425*
In a skillet, cook beef and onion over med heat until browned; drain. In a bowl, combine the
flour, sugar, baking powder and salt. In another bowl, combine ketchup, milk, butter, eggs and
mustard; stir into dry ingreds just until moistened. Fold in the beef mixture and cheese. Fill
greased mini muffin cups ¾ full. Bake for 15-18 mins or until toothpick comes out clean. Cool
for 5 mins before removing from pans to a wire rack. Refrigerate any leftovers. Makes: 5 doz.
NOTE: can be made in regular size muffin pans, bake 20-25 mins. Makes: 2 dozen
4
PIZZA RYES
1 lb pkg Velveeta cheese
1 lb pork sausage, cooked and drained
1 tsp garlic salt
1 tbsp worcestershire sauce
2 tbsp catsup
2 tsp Italian seasoning
1 loaf party rye bread
Preheat oven to 350*
Combine all ingreds except bread in med saucepan. Heat until cheese is melted. Spread on rye
slices and bake for 15-20 mins.
OLIVE NUT SPREAD
(made for game night and it was a hit with all the olive eaters!)
8oz cream cheese, softened
½ cup mayo
2 tbsp of juice from the olive jar
Dash of black pepper
½ cup chopped pecans
1 cup chopped green olives
Ritz crackers
In a med bowl, mix together cream cheese, mayo, olive juice and pepper. Fold in pecans and
olives. Refrigerate. Serve with crackers.
FAITH'S DIP (CROCKPOT)
½ block of Velveeta cheese
1 pkg cream cheese
1 can Cream of Mushroom soup
1 can Rotel
1 lb sausage, browned and crumbled
Place all ingreds in crockpot, heat on low until heated through. Serve with tortilla chips
CRAB DIP IN CROCKPOT
8oz cream cheese, softened
½ cup finely chopped sweet onion
¼ cup grated parmesan
¼ cup mayonnaise
2 cloves garlic, minced
2 tsp sugar
6oz can crabmeat, drained, flaked and cartilage removed
Assorted crackers
In a 1-2 quart crockpot, combine first 6 ingreds; stir in crab. Cover, cook on low 2-3 hrs, until
heated through.
5
COPYCAT QDOBA QUESO DIP
1 cup Monterrey Jack cheese, shredded
1 cup American cheese
1 cup cheddar cheese, shredded
3 roasted poblano peppers, chopped
8oz tomatoes, chopped
1 cup heavy cream
Salt
Combine all of the ingreds in a crockpot. Cover and cook on low for 2 hrs, stirring occasionally.
Serve with tortilla chips.
Serves: 10
CROCKPOT BACON CHEESEBURGER DIP
8 slices bacon, cooked, drained and crumbled (reserve 2 tbsp for garnish)
½ lb ground beef
1 pkg cream cheese, cubed
1 pkg shredded American cheese blend (8oz)
1 can Rotel diced tomatoes and green chilies
2 tbsp chopped fresh parsley
Favorite chips for dipping (we also like to use red bell pepper strips)
Cook beef over med heat for 5-7 mins, stirring occasionally until cooked, drain and return to pan.
Reduce heat to low, stir in cream cheese, shredded cheese, Rotel, and bacon; mix well until
cheese starts to melt. Pour into crockpot, cover and cook on low for 2-3 hrs, check every hour to
make sure sides are not too hot. Sprinkle with reserved bacon for garnish. Serve with chips.
BETH'S TEX MEX DIP
1 cup shredded cheddar cheese
1 (16oz) container sour cream
1 (4oz) can chopped green chilies
1 (1oz) pkg taco seasoning mix
In a med bowl, mix all the ingreds. Chill at least 2 hrs in the refrigerator and serve.
NOTE: we like to serve it with Tostito chips
SHRIMP SALAD APPETIZERS
1 lb peeled and deveined cooked shrimp, chopped
1 can (6oz) lump crabmeat, drained
2 celery ribs, finely chopped
¼ cup dijon-mayonnaise blend
24 Belgian endive leaves (3-4 heads) or small butterhead lettuce leaves
In a large bowl, combine shrimp, crab and celery. Add mayo blend; toss to coat well. To serve,
top each leaf with about 2 tablespoons of the shrimp mixture.
6
BEST EVER FRUIT SALAD
1 (20oz) can pineapple tidbits, drained; reserve the juice
1 (11oz) can mandarin oranges, drained
1 (16oz) can pears, drained, cut into bite-size pieces
1 (16oz) can peaches, drained, cut into bite-size pieces
3 fresh kiwi, peeled, cut into bite-size pieces
2 apples, peeled, cut into bite-size pieces
1 lb strawberries, sliced
12oz pineapple juice
2 (4-serving size) boxes instant lemon pudding
½ cup pecans, chopped
1 cup blackberries, optional
Mix fruits with a wooden spoon in a large bowl. Using electric mixer on med speed, whip
reserved pineapple juice and the 12oz pineapple juice with the pudding mix for 1 min. Pour over
fruits. Garnish with pecans. Chill until ready to serve.
THREE CHEESE GARLIC SCALLOPED POTATOES
1½ lbs Yukon Gold potatoes, thinly sliced
2 tbsp butter, cut into small pieces, divided
1 pint heavy cream
2 cloves garlic, thinly sliced
Salt and pepper to taste
2 cups shredded cheddar cheese
4 slices provolone cheese
½ cup grated parmesan or romano cheese
Preheat oven to 325*
Grease a 1½ quart or larger casserole dish with butter or nonstick spray. Layer half of the
potatoes in the bottom of the dish. Dot with half of the butter. Arrange half of the garlic slices on
top, then pour half of the heavy cream over top. Sprinkle with half the cheddar and season with
salt and pepper. Repeat layers, then top with the provolone cheese and season again. Bake for ½
hour, then sprinkle with parmesan (this will create a semi-hard cheese crust). Continue baking
uncovered for another 30 mins, or until potatoes are tender when tested with fork.
CRUNCH PEA SALAD
1 (10oz) pkg frozen baby peas, thawed
1 cup celery, diced
1 cup cauliflower, chopped
¼ cup green onions, chopped
1 cup cashews, chopped
½ cup sour cream
1 cup Hidden Valley Original Ranch dressing, prepared
½ cup cooked and crumbled bacon
Combine all ingreds (except bacon) and chill. Garnish with bacon just before serving.
7
BROCCOLI CAULIFLOWER SALAD # 2
2 bunches broccoli, cut in bite-size pieces
1 head cauliflower, cut in bite-size pieces
½ pecans, chopped
1 tbsp butter
3 Granny Smith apples, peeled, cored and cut in bite-size pieces
1 lb bacon, cooked and crumbled
1 cup raisins
¼ cup onion, chopped
Dressing:
1½ cups mayonnaise
½ cup sugar
2 tbsp cider vinegar
Toast pecans in butter in a small saucepan. Combine broccoli, cauliflower, pecans, bacon, raisins
and onion in a large salad bowl. Mix dressing ingreds in a small bowl and stir into salad.
Refrigerate for at least 2 hours.
POTATOES ROMANOFF
3 large Russet potatoes, unpeeled
¾ minced shallots
2½ cups grated white cheddar cheese, divided
2 tsp kosher salt
¼ tsp freshly ground pepper
1½ cup sour cream
Preheat oven to 425*
Wrap potatoes in foil, bake until done, about 1 hour. Remove foil and let cool to room temp. Put
on a plate, cover with plastic wrap and refrigerate overnight.
Preheat oven to 350*
Grate chilled potatoes with skins on. Transfer potatoes to a bowl, sprinkle with shallots, 1¾ cup
of the cheese, salt and pepper. Use your hands and gently toss. Then fold in sour cream. Transfer
to 1½ quart gratin dish, making sure you don't compress it!! Sprinkle with rest of cheese. Bake
until top is golden brown, about 30 mins.
CHEDDAR CREAMED CORN (CROCKPOT)
2 pkgs (one 16oz and one 12oz) frozen corn, thawed
8oz pkg cream cheese, cubed
¾ cup shredded cheddar cheese
¼ cup butter, melted
¼ cup heavy whipping cream
½ tsp salt
¼ tsp pepper
In a 3 or 4 quart crockpot, combine all the ingreds. Cook, covered on low 3-3½ hrs or until
cheese is melted and corn is tender. Stir just before serving. Makes: 9 servings
8
BOBBY FLAY'S ROASTED BEETS
3 medium beets, scrubbed, leaves trimmed (red or gold)
Olive oil
Preheat oven to 375*
Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet and roast in
oven until cooked through; approximately 45-60 mins. Remove from oven, let cool for 10 mins,
then peel and slice into ¼" thick slices.
CREAMY CROCKPOT HASH BROWNS
(made these for Easter, big hit!!)
2 lb pkg frozen, cubed hash brown potatoes
8oz shredded Velveeta cheese (cheddar can be used)
8oz sour cream
1 can Cream of Celery soup
1 can Cream of Chicken soup
1 lb bacon, cooked and crumbled
1 large onion, chopped
¼ cup butter, melted
¼ tsp pepper, or more to your taste
Place potatoes in crockpot. In a bowl combine the remaining ingreds. Pour over potatoes and mix
well. Cover and cook on low 4-5 hrs, or until potatoes are tender and heated through.
CHEESY GREEN BEANS # 2
10 slices bacon
2 (16oz) pkgs frozen cut green beans
1 lb mushrooms, sliced
¾ cup chopped onion
¾ tsp pepper
1 (16oz) jar Cheez Whiz cheese spread
Cook bacon until crisp in a skillet; drain, reserving ¼ cup drippings. Crumble bacon, set aside.
Microwave beans as on pkg; drain well. Add mushrooms and onion to reserved drippings in
skillet; cook and stir on med heat for 10 mins and drain. Add all but 2 tbsp of bacon, hot green
beans and pepper; mix lightly. Spoon into a 2-quart serving dish. Microwave cheese in jar as
directed on label. Pour cheese over beans, sprinkle with remaining bacon.
CROCKPOT POTATOES
1 stick butter, melted
2 cups sour cream
2 cans Condensed Cheddar Cheese soup
2 tbsp onions, diced
6-8 med potatoes, cooked (whole, halved, quartered, sliced or diced, your call)
Combine butter, sour cream, soup and onions in crockpot. Add potatoes, stir to combine. Cook
covered on low for 1 hour.
9
GRILLED GREEN BEANS
8oz fresh green beans
1 tbsp lemon juice
1 tbsp extra virgin olive oil
1 tsp garlic powder
½ tsp kosher salt
Pepper to taste
Parmesan cheese
Mix all ingreds except the cheese, in a large ziplock plastic bag. Let flavors marinate for about
10 mins or so. Put the beans on grill over med heat, turning frequently until crisp tender, about
10 mins (I use a vegetable grilling basket so the beans don't go thru the cracks). Remove beans
from heat, sprinkle with the parmesan and serve. EASY! Recipe as is, makes 1 serving!
MELTING POTATOES
3 lbs Yukon Gold potatoes, peeled
6 tbsp butter, melted
1 tbsp fresh chopped thyme
1 tsp salt
½ tsp pepper
1¼ cups chicken broth
2 garlic cloves, lightly crushed and peeled
Preheat oven to 500*
Place oven rack in upper-middle position of oven. Combine butter, thyme, salt and pepper in a
med bowl. Square off ends of potatoes and cut each into ¾"-1" thick disks. Toss potatoes in
butter mixture and arrange in a single layer in a 13x9" metal baking pan. Roast for 15 mins.
Remove pan from oven and flip potatoes over. Put back in oven for 15 mins. Remove pans from
oven and flip potatoes one more time. Add broth and garlic. Place back in oven until potatoes are
tender about another 15 mins. Baste potatoes with sauce and serve.
HINT: be sure and use a metal pan, glass pans can shatter at such a high temp.
BROCCOLI AND RICE STIR FRY
1½ cups uncooked long-grain rice
1 tbsp vegetable oil
1 (16oz) pkg frozen broccoli florets, thawed
3 green onions, diced
2 eggs, beaten
2 tbsp soy sauce
½ tsp salt
¼ tsp ground black pepper
In a saucepan, bring 3 cups water to a boil. Stir in rice. Reduce heat, cover and simmer for 20
mins. Heat oil in large skillet over med heat. Saute broccoli until tender-crisp; add onions.
Remove from skillet. Scramble eggs in the pan, return broccoli mixture to pan. Stir in cooked
rice, soy sauce, salt and pepper.
Servings: 8
10
GREEN BEAN AND RED ONION SALAD
1 lb green beans, trimmed and cut in halves or thirds if really long
1 small red onion, very thinly sliced
⅓ cup finely minced fresh parsley
2 tbsp minced fresh mint
⅓ cup coarsely shredded parmesan cheese
3 tbsp olive oil
¼ tsp salt
¼ tsp fresh ground black pepper
1 tsp white wine vinegar
Bring a large pot of water to a boil. Put beans into boiling water and cook about 5 mins or until
tender. Drain and rinse with cold water until completely chilled. Pat dry with paper towels. Soak
red onion in cold water for 5 mins to reduce acidity; drain and pat dry. Combine beans, onion,
parsley, mint, parmesan, oil, salt and pepper; mix well. Refrigerate if not serving right away. Let
sit until room temp to serve. Just before serving stir in the vinegar.
CHEESY CREAMY CORN (CROCKPOT)
2 (32oz each) pkgs frozen corn
2 (8oz each) pkgs cream cheese, cubed
¼ cup butter or margarine, cubed
4 tbsp water
4 tbsp milk
2 tbsp sugar
9 slices American cheese, cut in pieces
Combine all ingreds in crockpot, mix well. Cover, cook on low 4 hrs or until heated through and
cheese is melted. Stir well and serve.
SMOKED GOUDA CAULIFLOWER
1 med-large head cauliflower
6oz cream cheese, softened
4oz smoked gouda cheese, grated or shredded
¼ tsp coarse black pepper
Dash of salt
Chopped chives or green onion for top
Preheat oven to 350*
Cut up cauliflower into pieces and boil or steam until tender. Drain and mash slightly with a fork
(do not puree). Stir in cream cheese until melted and blended well. Grease glass dish; spoon half
the cauliflower mixture into the dish. Sprinkle with half the gouda. Spoon remaining cauliflower
on top and top with rest of gouda. Sprinkle top with salt and pepper. Sprinkle chives or green
onion over top. Bake for 20-30 mins or until bubbly.
Serves: 6
NOTE: Gouda doesn’t melt easily, so be sure and use shredded or grated, not slices. We like the
flavor of the Gouda I buy at Sam's Club.
11
FOUR CHEESE ROASTED VEGETABLES
2 russet potatoes, peeled and cut into 1" pieces
2 carrots, pared and cut into ½" slices
1 tbsp olive oil
1 tsp dried basil
1 tsp dried oregano
¼ tsp salt
¼ tsp black pepper
1 large zucchini, cut into ½" pieces
1 large red bell pepper, cut into ½" pieces
2 cloves garlic, minced
2 cups shredded 4 cheese Italian cheese blend
Fresh basil sprigs, optional
Preheat oven to 425*
Place potatoes and carrots in greased 13x9 pan. Drizzle with oil, sprinkle with basil, oregano, salt
and pepper. Toss lightly to coat. Bake 20 mins or until veggies are tender. Stir in zucchini, bell
pepper and garlic. Return to oven and bake 20 mins more or until tender. Sprinkle with cheese,
return to oven for 2 mins or until cheese melts. Garnish with basil if desired.
Servings: 6
TWICE COOKED POTATOES (CROCKPOT)
6 large potatoes
1 pint sour cream
1 can Cream of Mushroom soup
1 cup shredded cheddar cheese
½ cup chopped green onions
Salt and pepper to taste
¼ cup melted butter
Peel and boil potatoes until cooked but still firm. Cool, chop into 1" cubes in large bowl and then
fold in all the other ingreds, except butter. Spray crockpot with non-stick cooking spray, then add
potatoes and pour butter over the top. Cook on low for 3-4 hrs.
AIMEE'S MASHED CAULIFLOWER POTATOES
1 lb cauliflower florets
¼ cup mashed potato flakes
¼ cup low-fat milk
2 tbsp margarine
Salt and pepper to taste
¼ cup shredded cheddar cheese
Preheat oven to 375*
Place a steamer into a saucepan and fill pan with water to just below the steamer. Bring water to
a boil, add cauliflower, cover, steam until tender, about 20 mins. Transfer cauliflower to a large
bowl. Add mashed potato flakes, milk, and margarine; mash with a potato masher or fork until
cauliflower mixture if fluffy. Season with salt and pepper. Pour mixture into a baking dish and
sprinkle with cheddar cheese. Bake until cheese is melted, about 10 mins.
12
GREEN BEANS AND SMOKED SAUSAGE (CROCKPOT)
5 med potatoes, chopped (can a few more if desired)
2 pkgs smoked sausage, sliced
1 small onion, diced
2 cloves garlic, minced
Salt and pepper to taste
3 large cans green beans, undrained
1 cup water
Place potatoes on bottom of 6-7 quart crockpot. Add sausage, onion, salt, pepper and garlic. Add
beans and water. Cover, cook on high for 6 hrs.
FIRST RATE GREEN BEAN SALAD
1 lb fresh green beans, trimmed
1 sm red onion, sliced
12 cherry tomatoes, halved
12 pitted ripe olives, halved
¼ cup shredded parmesan cheese
2 tbsp bacon bits
⅓ cup olive oil
2 tbsp balsamic vinegar
1 garlic clove, minced
½ tsp ground mustard
½ tsp salt
Dash pepper
Place beans in steamer basket, place in large saucepan over 1" of water; bring to a boil. Cover
and steam for 7-8 mins or until crisp-tender. In a large bowl, combine the beans, onion,
tomatoes, olives, cheese and bacon. In a jar with a tight fitting lid, combine the olive oil, vinegar,
garlic, mustard, salt and pepper. Drizzle with dressing; toss to coat.
LOADED POTATO FRITTERS
1 (14oz) pkg shredded hash browns
2½ cups cheddar cheese, shredded
1¼ cups bacon, cooked and crumbled
¼ cup dried chives
2 cups sour cream
1½ tsp garlic powder
1 tsp pepper
Half-and-Half
All-purpose flour based breading
Combine potatoes, cheese, bacon, chives, sour cream and spices in a large bowl; mix thoroughly.
Scoop portions the size of meatballs; form into balls and drunk in the half-an-half to coat. Roll
fritters in the breading. Deep fry (at 350*) for 3-4 mins, or until golden brown. Remove and
drain on paper towels. Serve with a side of sour cream.
NOTE: we prefer them with a horseradish sauce (2oz horseradish to 8oz sour cream).
13
MAC 'N CORN (CROCKPOT)
1 can creamed corn
1 can regular corn, undrained
1 cup macaroni, uncooked
1 cup Velveeta, cubed
1 stick butter
Add all ingreds to crockpot. Cook on low for 4 hrs, stir occasionally.
STRAWBERRY FIELDS SALAD
1 (5oz) bag spring mix salad greens
1½ cups strawberries, quartered
½ cup glazed pecans, chopped
¼ cup Parmesan cheese, shaved
¾ cup grilled chicken
¼ cup balsamic vinaigrette dressing
Combine salad ingreds and toss with dressing. Serve chilled.
BEST EVER BOOZY FRUIT SALAD
1 small cantaloupe melon, peeled and diced small
1 lb strawberries, sliced
1 pint blueberries
2 cups sliced fresh pineapple
3 kiwi, peeled, halved, and thinly sliced
¼ cup Limoncello liqueur
4 tbsp fresh mint or basil
Combine the fruit in a large bowl. Pour in the liqueur and toss to coat all the fruit. Let sit for at
least 15 mins to soak up the booze. Fold in the herbs just before serving.
EASY FRUIT TRIFLE
Fresh pineapple
Fresh strawberries
Seedless green grapes
Seedless red grapes
Bananas
Topping:
1¼ cup milk
½ cup sour cream
8oz crushed pineapple
1 (3.25oz) pkg instant banana cream pudding
Layer fruit in a large trifle bowl (or large regular bowl). For the topping, whisk together all the
other ingreds together until well combined. Spread over the top of the trifle. Arrange any extra
fruit over the top for presentation.
14
DALE'S "CAN'T STOP EATING IT" SALAD
2 heads of iceberg lettuce, chopped (we prefer romaine)
2 celery stalks, chopped small
1 white or yellow onion, chopped small
1 cup mayonnaise
2 tbsp apple cider vinegar
1 cup sour cream
1 tbsp sugar (or splenda)
Parmesan cheese
Fresh ground black pepper
4-5 bacon slices, fried and crumbled
In a large bowl top lettuce with celery and onion.
Mix mayo with vinegar and drop spoonfuls over salad.
Mix sour cream with sugar and drop spoonfuls over salad.
Spread the dressing evenly over the salad to cover top, sprinkle with lots of parmesan cheese and
freshly ground pepper.
Make ahead and cover with plastic wrap. When ready to serve, sprinkle with bacon and toss well
to evenly coat with dressing.
SNICKERS APPLE SALAD
½ of a 3oz box instant vanilla pudding
½ cup milk
4oz Cool Whip
4-6 Granny Smith apples, diced
2-3 Snickers bars, sliced
Mix pudding and milk; add Cool Whip, fold in apples and Snickers. Refrigerate several hours.
RED GRAPES AND SHRIMP SALAD
½ lb cooked deveined peeled med (26-30 count) shrimp, thawed if frozen, tails & shells removed
4 med green onions, thinly sliced (¼ cup)
2 tbsp olive oil
¼ tsp salt
⅛ tsp dried tarragon leaves
1 tbsp red wine vinegar
Dash freshly ground pepper
1 cup seedless red grapes, cut in half
16 leaves leaf lettuce (about 3 cups)
In small bowl, place shrimp and onion. In tightly covered container, shake oil, salt, tarragon and
vinegar; pour over shrimp. Sprinkle with pepper, toss until shrimp are well coated. Cover;
refrigerate at least 2 hours. Drain shrimp; reserve marinade to pour over salad if desired. Toss
grapes with shrimp mixture. Serve on the lettuce.
NOTE: you can use any dressing you prefer.
15
SPICY SAUSAGE PASTA
1 tbsp olive oil
1 lb smoked sausage
1½ cups diced onions
2 cloves garlic, minced
2 cups low-sodium chicken broth
1 (10oz) can RoTel tomatoes and green chilies, mild
½ cup heavy cream
8oz penne pasta
½ tsp each, salt and pepper
1 cup Montery Jack cheese, shredded
⅓ cup thinly sliced scallions
Add olive oil to an oven-safe skillet over med-high heat until just smoking. Add sausage and
onions; cook until lightly browned (about 4 mins). Add garlic and cook until fragrant, about 30
seconds. Add broth, tomatoes, cream, pasta, salt and pepper then stir. Bring to a boil, cover
skillet, and reduce heat to med-low. Simmer until pasta is tender, about 15 mins. Remove skillet
from heat and stir in ½ cup cheese. Top with remaining cheese and sprinkle with scallions. Broil
until cheese is melted, spotty brown, and bubbly.
Makes: 4 servings
MAC AND CHEESE PLEASE! (CROCKPOT)
2 cups macaroni, uncooked
2 tbsp butter
1 lb block Velveeta cheese
½ cup milk
½ block cream cheese (4oz)
Salt and pepper to taste
1 cup shredded cheddar cheese
Cook pasta as on pkg; drain. Add pasta and all the other ingreds, except cheddar, to crockpot. Cook on
low for 2 hrs. Top with cheddar and cook until cheddar is melted.
GRILLED GARLIC PARMESAN CRUSTED SCALLOPS
½ cup fine Italian bread crumbs
¼ cup grated parmesan cheese
1 tsp dried parsley
½ tsp garlic salt
½ tsp ground black pepper
½ cup olive oil
16 large sea scallops
Mix bread crumbs, parmesan, parsley, garlic salt, and black pepper together in a bowl. Pour oil
into a shallow bowl. Rinse scallops under cold water, then dip into the oil. Press scallops into the
bread crumbs. Gently toss between your hands so any loose bread crumbs will fall away. Place
the breaded scallops on a platter while breading the rest. Place the platter in the refrigerator to
allow the breading to set, 20-30 mins. Preheat an outdoor grill for med-high heat, and lightly oil
the grate. Brush the scallops lightly with more oil. Grill until golden brown on both sides, about
5 mins. Servings: 4
16
CRANBERRY AND WALNUT CHICKEN SALAD
2 lbs chicken breasts, cooked and finely chopped
6oz dried cranberries
6oz walnuts, chopped
⅓ cup red onion, finely chopped
⅓ cup celery, finely chopped
2 cups mayonnaise
Dollar rolls
Combine all ingreds. Mix well (adding more mayo if needed to make the salad moist); chill.
Serve on the dollar rolls.
CARMODY'S AWARD WINNING CHILI
(this was from Carmody's bar in Ellisville, Mo)
1 med onion, finely chopped
1 med green pepper, finely chopped
½ cup celery, chopped
1½ tsp garlic powder
2 lbs lean ground beef
2 (15.5oz each) cans dark red kidney beans, drained
1 can condensed Tomato soup
1 (14.5oz) can crushed tomatoes
1 (12oz) can Budweiser beer
3 garlic cloves, minced
2½ tbsp cumin
1½ tbsp chili powder
1½ tbsp Tobasco sauce
1 tbsp worcestershire sauce
1½ tsp minced onion
½ tsp pepper
Coat large skillet with cooking spray; saute onion, green pepper, celery and garlic until tender;
set aside. Cook beef until browned; drain. Pour all ingreds into a large pot and simmer for 30
mins or more. Best if you refrigerate overnight to let flavors blend.
Serves: 8-10
NO PEEK CHICKEN
1 cup brown or white rice
2 cans Cream of Chicken soup
2 cups water
Salt and pepper to taste
6 chicken breast halves, boneless skinless
1 pkg onion soup mix
Preheat oven to 300*
In med bowl, mix rice, soups, water, salt and pepper. Pour into a greased 13x9 baking dish. Lay
chicken on top, sprinkle with onion soup mix. Cover tightly and bake for 2 hours.
17
CHICKEN AND CHEESE PASTA BAKE
1 can Cream of Mushroom soup
1 (8oz) pkg 2-cheese blend, shredded
1 cup milk
½ tsp black pepper
1 (10oz) pkg mixed vegetables, thawed and drained
4 cups cooked pasta (your choice of pasta)
2 cups cooked chicken, cubed
⅓ cup grated parmesan cheese
Preheat oven to 400*
Mix soup, cheese, milk, pepper and veggies in a 2-quart casserole dish. Stir in pasta and chicken.
Sprinkle top with parmesan. Bake for 20 mins or until hot.
EASY PORK CHOPS
½ tsp salt
¼ tsp pepper
¼ tsp paprika
¼ tsp sage
¼ tsp thyme
4 pork chops (we use boneless)
1 tbsp oil
1 onion, sliced
Preheat oven to 425*
Mix seasonings and sprinkle over both sides of the chops. Brown the chops in oil. Place each
chop on a square of heavy duty foil, layer some onion over each chop; fold foil up to make a
sealed pouch. Seal edges tightly. Place pouches on baking sheet, bake 30 mins.
MAN PLEASING CHICKEN
1.5 lb pkg boneless skinless chicken thighs
½ cup Dijon mustard
¼ cup maple syrup
1 tbsp rice/wine vinegar
Fresh rosemary (fresh makes a big difference in the flavor)
Salt & pepper
Preheat oven to 450*
Mix together the mustard, syrup and vinegar; set aside.
Put chicken into a foil lined oven baking dish; salt and pepper the chicken. Pour the marinade
over the chicken, turning thighs to coat well. Bake for 40 mins or until a meat thermometer reads
165*. Halfway through baste the chicken with the sauce in the pan. Let the chicken rest for 5
mins before serving. Plate the chicken by pouring some extra sauce over the top. Sprinkle top
with some fresh rosemary.
NOTE: using a meat thermometer is essential because it allows you to check for doneness
without cutting into the chicken and losing precious juices.
18
CHICKEN FRUIT SALAD
½ cup mayonnaise
2 tbsp honey
⅛ tsp ground ginger
2 cups cooked chicken, cut in small pieces
11oz can mandarin oranges, drained
1 cup chopped apple
1 cup red seedless grapes, cut in half
8oz can pineapple chunks, drained
½ cup toasted pecans
Combine mayo, honey and ginger; mix well. Add to remaining ingreds; mix lightly. Season with
some salt to taste. Chill. Add additional mayo before serving if needed to moisten.
COWBOY SUPPER
6-8 med raw potatoes, sliced
1 (28oz) can Van Kamps beans
2 med onions, sliced
½ lb bacon, cooked
Ketchup
Preheat oven to 400*
Layer ingreds in this order, in a 9x13" greased pan: potatoes, beans, onions and bacon. Cover
with a thin layer of ketchup. Bake uncovered for 1 hour.
TENDER PORK CHOPS
4 pork chops
½ cup catsup
¼ cup brown sugar
Brown chops in a skillet. Combine catsup, brown sugar and enough water to make 1½ cup of
liquid. Pour liquid over chops. Simmer in covered skillet for about 2 hrs, or until liquid is
thickened and chops are tender.
BARBECUED HALIBUT STEAKS
2 tbsp butter
2 tbsp brown sugar
2 cloves garlic, minced
1 tbsp lemon juice
2 tsp soy sauce
½ tsp ground black pepper
2 (8oz) halibut steaks
Place butter, brown sugar, garlic, lemon juice, soy sauce and pepper in a small saucepan; warm
over med heat stirring occasionally until sugar is completely dissolved. Brush fish with the sauce
and place on a lightly oiled grill. Grill 5 mins per side or until fish flakes easily with a fork, while
basting with sauce.
19
CHICKEN ALFREDO CASSEROLE
8oz pkg penne pasta (whole grain works too), cooked al dente
3 boneless skinless chicken breasts, cooked
⅛ tsp thyme
⅛ tsp poultry seasoning
Salt and pepper to taste (white pepper works best if you have it)
1 tbsp olive oil
6 tbsp butter
1 tbsp onion, chopped
1½ cloves garlic, minced
2 tbsp flour
1½ cups heavy cream
1½ cups low fat milk (or use half-and-half)
1 cup + ⅔ cup Kraft Italian 5 Cheese Blend with Cream Cheese, divided
Italian seasoning, garnish
Cook pasta as on pkg, drain. While pasta is cooking prepare the chicken. Using a 12" skillet, heat
oil, split the breasts so they're not too thick, this will help them cook more evenly. Make a
mixture of salt, pepper, thyme and poultry seasoning, rub it on both sides of the chicken. Add
chicken to the skillet. Cook on both sides until cooked, browned and juices run clear (about 10
mins). Remove chicken to a plate and set aside to cool.
Preheat oven to 350*
While chicken is cooling start the sauce. In a separate large skillet melt the butter; add the onion
and garlic and cook for 1-2 mins. Add the flour and mix using a wire whisk. Mix until bubbly
and starts to take on a bit of color. Add heavy cream and milk; mix to combine. Bring mixture to
a boil and then reduce heat to med and simmer for about 5 mins. Add ⅔ cup cheese and blend
using the whisk. Cook mixture and additional 5 mins until sauce starts to thicken up. The sauce
is thick enough when it coats the back of the spoon. Remove sauce from heat. Cut the chicken
into bite size pieces and add to large bowl. Add the drained pasta and the sauce last. Mix
everything to combine. Spray an 8x8" baking pan with non-stick spray. Add the pasta mixture to
the pan and sprinkle an additional 1 cup of cheese. Sprinkle with pepper and bake for 30 mins or
until bubbly and golden brown. Garnish with a sprinkle of Italian seasoning. Serves: 6
CHICKEN AND DUMPLINGS
1 (12oz) bag frozen Ream's egg dumplings
4 chicken breasts, cooked and cubed
3 (10.5oz each) cans chicken broth
3 cups water
¼ cup onions, chopped
Salt and pepper to taste
Cook dumplings as on pkg; drain. In large saucepan, combine all the ingreds. Cooked, covered
on low heat or in slow cooker for 5 hours. If you need to thicken sauce, mix 1 tbsp flour in ½ cup
of water and add to pot.
NOTE: the secret is to cook it long and slow.
20
CHICKEN FETTUCCINE CASSEROLE
1 pkg (9oz) refrigerated fettuccine
3 tbsp butter or margarine
3 tbsp flour
1¾ cups chicken broth (from a 32oz carton)
½ cup half-and-half
1½ cups cubed cooked chicken
½ cup oil-packed sun dried tomatoes, drained and cut into thin strips
2 slices bacon, cooked and crumbled
3 tbsp shredded parmesan cheese
Heat oven to 350*
Spray square baking dish (8x8x2") with cooking spray. Cook pasta as on pkg; drain.
While pasta is cooking, melt butter in 2-quart saucepan over med heat. Stir in flour. Gradually
stir in broth. Heat to boiling, stirring constantly; remove from heat. Stir in half-and-half. Stir in
chicken, tomatoes and bacon. Add pasta; toss gently to mix well. Spoon into baking dish.
Sprinkle with cheese. Bake, uncovered about 30 mins or until hot in center. Makes: 4 servings
CHEDDAR SPIRALS WITH LEFTOVERS (CROCKPOT)
16oz spiral pasta, cook and drain
2 cups half-and-half
1 can Cheddar Cheese soup
4 cups shredded cheddar cheese
1-2 cups leftover meat (like beef, chicken, turkey, meatloaf cubes, etc.)
Combine half-and-half and soup, stir into pasta; add cheese and meat then place in crockpot.
Cook on low for 2½ hrs or until heated through.
HEART THROB PORK (CROCKPOT)
2 lb pork tenderloin, but in large chunks
1 can apple pie filling
1 bottle barbecue sauce
Cooked rice for serving with
Put all ingreds (except rice) in crockpot, mix well. Cook on low for 8 hrs; serve over rice.
LEMON PEPPER SALMON
4 (4oz ) salmon fillets
2 tbsp butter, melted
2 tbsp soy sauce
Lemon pepper to taste
Preheat oven broiler
Lightly grease a baking sheet with sides. Place salmon on sheet. Mix the butter and soy sauce in
a small bowl and brush over the salmon. Sprinkle with lemon pepper. Broil for 6-8 mins,
depending on thickness or until it easily flakes with a fork. Makes: 4 servings
21
COKE ROAST (CROCKPOT)
1 onion, diced
3 cloves garlic, minced
1 can Golden Mushroom soup
1 pkg onion soup mix
3-4 lb rump roast
Olive oil
½ can of Coke Cola
1 cup sour cream
Mix onion, garlic, soup and soup mix; pour over roast in crockpot. Add cola and cover. Cook on
low for 6 hrs; remove meat and slice. Add sour cream to liquid in crockpot and whisk until well
mixed. Return meat to crockpot and cook 1 more hour on high
ROAST WITH A TWIST (CROCKPOT)
3 lb roast
1 can Golden Mushroom soup
1 can Cream of Mushroom soup
1 lb green beans
1 onion, sliced or diced
Salt and pepper to taste
Combine all in crockpot, cook on low for 6-8 hrs.
STRAWBERRY CHICKEN PASTA SALAD
½ cup sliced fresh strawberries
1 tbsp sugar
1 tbsp balsamic vinegar
½ tsp salt, divided
¼ tsp pepper, divided
3 tbsp olive oil
4 boneless skinless chicken breast halves (6oz each)
Salad:
1 pkg (10oz) hearts of romaine salad mix
1 cup cooked gemelli or spiral pasta
1 small red onion, halved and thinly sliced
1 cup sliced fresh strawberries
½ cup glazed pecans (I use the ones in a pkg in the salad aisle)
Place berries, sugar, vinegar, ¼ tsp of the salt and ⅛ tsp of the pepper in a blender; cover and
process until smooth. While processing, gradually add oil in a steady stream. Refrigerate until
serving.
Moisten a paper towel with some cooking oil; using long handled tongs, rub on grill rack to coat
lightly. Sprinkle chicken with remaining salt and pepper. Place chicken on grill. Grill, covered,
over med heat for 6-8 mins per side (or until thermometer reads 165*). Cut chicken into slices.
Divide salad mix among 4 plates; top with pasta, onion, chicken and strawberries. Drizzle with
vinaigrette; sprinkle with pecans.
22
WHITE CHICKEN ENCHILADAS
(mixed reviews, half of us loved it, half said it was ok)
10 soft tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese, divided
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4oz) can diced green chilies
Preheat oven to 350*
Grease a 9x13 pan. Mix chicken and 1 cup of the cheese. Roll up in the tortillas and place in pan.
In a saucepan melt butter, stir in flour and cook 1 min. Add broth and whisk until smooth. Heat
over med heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to a boil, or
you will curdle the sour cream. Pour over enchiladas and top with remaining cheese. Bake 22
mins and then under high broiler, broil for 3 mins to brown the cheese.
LITTLE MEATS AND GRAVY (CROCKPOT)
2 lbs stew meat or chuck roast cut in ½" pieces
1 pkg onion soup mix
2 cans low sodium Cream of Chicken soup
2 soup cans full of water
Cooked noodles, rice or potatoes to serve the meat and gravy over.
Combine ingreds and cover. Cook on low 8-10 hrs or high 5-6 hrs. Thicken gravy before serving
if desired. Serve over the noodles, rice or potatoes.
MOST AMAZING PORK CHOPS (CROCKPOT)
4 bone-in thick cut pork chops
1 can Cream of Chicken soup
1 pkg onion soup mix
1 pkg dry pork gravy mix
1½ cups chicken broth
Put chops in bottom of crockpot. Mix remaining ingreds, pour over chops. Cover, cook on low 68 hrs.
SLOW COOKER PORK TENDERLOIN
2 lb pork tenderloin
¼ cup low sodium soy sauce
1 tbsp yellow mustard
2-3 tbsp maple syrup
2 tbsp olive oil
2 tbsp diced dried onions
1½ tsp garlic salt or garlic powder
Put tenderloin in slow cooker. Mix remaining ingreds and pour over meat, cook on low 6 hrs.
23
CRISPY LEMON FISH STICKS
1 small lemon
1½ cups panko breadcrumbs
½ tsp salt, divided
½ tsp ground black pepper, divided
¼ cup mayonnaise
¼ cup sour cream
2 tbsp sweet pickle relish
1 tbsp, rinsed and drained capers, chopped (optional)
¼ tsp ground cayenne pepper
2 large eggs
½ cup milk
1½ lbs swai or talapia fillets, cut into 3x1" sticks
6 tbsp canola oil, divided
From the lemon grate 2 tsp lemon peel and squeeze 1 teaspoon juice.
In a small bowl, stir mayo, sour cream, relish, capers, cayenne pepper and lemon juice,
refrigerate until ready to serve.
In pie plate or shallow bowl, stir breadcrumbs, ¼ tsp salt, ¼ tsp pepper and lemon peel.
In another pie plate or shallow bowl whisk eggs, milk, and remaining salt and pepper.
Dip each piece fish into egg mixture; then press into crumbs, turning to coat completely.
In a nonstick 12" skillet, heat 3 tbsp oil over med-high heat. Add half of the fish and cook 4-6
mins or until fish turns golden brown on the outside and internal temp reaches 145*, turning
once halfway through cooking time. Transfer fish to paper towel lined plate to drain. Carefully
wipe skillet clean, then repeat with rest of fish. Serve fish with homemade tartar sauce.
CHEDDAR VEGETABLE SAUSAGE CASSEROLE (CROCKPOT)
10oz pkg frozen mixed vegetables
3 large potatoes, diced
8 servings sausage, browned and sliced (like Hillshire)
10oz can Cheddar Cheese soup
10oz can Cream of Celery soup
1 cup shredded cheddar
Mix all ingreds in crockpot. Cover and cook on low for 6 hrs.
CROCKPOT BROWN SUGAR PULLED CHICKEN
2 lbs chicken breasts
3 tsp soy sauce
3 tbsp balsamic vinegar
1 tbsp worcestershire sauce
1 tsp chili powder
1 tsp paprika
⅓ cup brown sugar
Add all ingreds to crockpot, cook on low for 2 hrs, or until chicken is done. Using forks, shred
chicken into small pieces. Serve on slider buns.
24
BAKED PARMESAN TILAPIA
Cooking spray
½ cup milk
½ cup prepared ranch dressing
½ cup flour
1 cup dry bread crumbs
½ cup grated parmesan cheese
½ tsp seasoned salt
½ tsp ground black pepper
½ tsp celery salt
½ tsp garlic powder
½ tsp onion powder
½ tsp ground paprika
½ tsp dried parsley
¼ tsp dried basil
8 (6oz) tilapia fillets
Preheat oven to 425*
Line a 11x17 baking sheet with foil and lightly spray with cooking spray.
Mix milk and ranch dressing in a shallow bowl. Place flour in a separate bowl; set aside.
Whisk together bread crumbs, parmesan and all the seasonings in a bowl. Spray bread crumb
mixture with cooking spray until damp, then whisk again. Repeat spraying and whisking 3 more
times to lightly moisten crumb mixture. Transfer crumb mixture to large resealable plastic bag.
Gently press tilapia into flour to coat, shake off excess. Dip fillets into the ranch mixture, then
place in bag and shake to coat fish with crumb mixture. Arrange fillets on baking sheet. Lightly
spray with cooking spray. Bake until fish easily flakes with a fork, 20-25 mins.
CREAMY ITALIAN TURKEY PENNE
2 cups dry penne pasta (you can use rice penne/gluten free)
1 tbsp butter
1 tbsp olive oil
2 cloves garlic, minced
8oz fresh button mushrooms, sliced
20oz lean plain or Italian seasoned ground turkey (such as Jennie-O)
⅔ cup dry white wine (we like Pinot Grigio)
1 cup heavy cream
¼ tsp fresh ground black pepper
6 tbsp chopped Italian parsley, divided
1 cup freshly grated Parmesan cheese, divided
Prepare pasta as on pkg.
Meanwhile, melt butter with oil in large skillet over med-high heat. Add garlic and mushrooms
and saute until tender about 7 mins. Add turkey and saute until cooked through, breaking up with
the spoon, about 7 mins. Add wine to skillet and boil until almost all liquid evaporates, 4-5 mins.
Reduce heat and add cream, simmer until slightly thickened, about 5 mins. Stir in pepper, 4 tbsp
of the parsley, and ¾ cup of the cheese. Dish onto plates and sprinkle with remaining parsley and
cheese.
Serves: 4
25
ANGEL CHICKEN (CROCKPOT)
4-6 boneless skinless chicken breasts
¼ cup butter
½ packet dry Italian dressing mix
1 can Cream of Mushroom
½ cup dry white wine
4oz cream cheese with onion and chives
1 box penne pasta
Chives for garnish
Put all ingreds, except pasta and chives, in crockpot. Cook on low for 7-8 hrs. When done,
prepare pasta as on pkg; drain. Mix pasta with chicken. Serve in a large bowl and sprinkle with
chives.
FALL OFF THE BONE BBQ RIBS
1 (2-3 lb) rack of ribs (I use pork loin ribs)
3½ cups pineapple juice (reserving ¼ cup for later)
1½ cups brown sugar
1 (16oz) bottle BBQ sauce
Spray your slow cooker with non-stick cooking spray (be sure to use a liner to make clean-up
easier). Take your slab of ribs and cut into individual slabs, about 2-3 ribs each. Throw ribs in
slow cooker. Mix juice and brown sugar together and pour over ribs. Cover, and cook on high for
7-8 hrs or low for 10-12 hrs. After they are done, use tongs to gently pull them out and put on a
platter (they will literally be falling apart). Turn the grill on med heat. While the grill is warming
up, mix together the BBQ sauce and the reserved pineapple juice. Place ribs gently on grill and
brush with BBQ sauce. Turn the ribs twice, slathering with more sauce each time you turn them,
you can't have enough sauce!! They will take about 10-15 mins to glaze over, when the sauce
starts to turn sticky, they are done. Serve immediately!!
POTATO BEEF LASAGNA
1 lb lean ground beef
½ lb bulk Italian sausage
1 can (19oz) ready-to-serve tomato basil soup
1 can (14½ oz) Italian diced tomatoes, undrained
1 pkg (20oz) refrigerated sliced potatoes
1 med onion, thinly sliced
1 cup (4oz) shredded mozzarella cheese
1½ cup (6oz) shredded Gruyere or Swiss cheese
3 tbsp minced fresh parsley
Preheat oven to 350*
In a large skillet, cook beef and sausage over med heat until no longer pink; drain. Stir in soup
and tomatoes; set aside. Place half of the potatoes and onion into a greased 13x9 baking dish.
Layer with remaining potatoes and onion. Top with mozzarella and meat mixture. Cover and
bake for 1 hour. Uncover, sprinkle with Gruyere. Bake 10-15 mins or until potatoes are tender
and cheese is melted. Let stand 10 mins before serving. Sprinkle with parsley. Yield: 8 servings
26
CRAB POT PIE
2 tbsp + ½ cup unsalted butter, divided
3 cups chopped leeks
1 cup chopped celery
1 cup chopped carrots
¼ cup flour
2 cups peeled, diced russet potatoes
2 (8oz each) bottles clam juice
2 tsp lemon zest
1½ tsp seafood seasoning
½ tsp salt
⅛ tsp ground red pepper
1 cup frozen peas
1 lb lump crabmeat, drained and picked
1 (14.1oz) refrigerated pie crusts
1 large egg, beaten
Preheat oven to 375*
Melt 2 tbsp butter in a large Dutch oven over med heat. Add next 3 ingreds; cook 5 mins. Stir in
flour; cook 1 min. Add potatoes and next 5 ingreds; bring to a boil. Cover, reduce heat to low
and simmer 15 mins or until potatoes are tender. Remove from heat.
Melt remaining butter in a sm skillet over med-low heat. Cook 3-4 mins, stirring constantly, until
butter is golden brown and fragrant. Stir browned butter, peas and crabmeat into veggie mixture.
Unroll crusts on work surface; invert 6 (10oz each) ramekins or custard cups onto piecrusts and
cut around edges with tip of a sharp knife to make circles. Spoon the crab mixture evenly into
ramekins. Whisk together egg and 1 tbsp water. Brush pie crust circle edges with egg wash;
place 1 circle, egg wash side down, over crab mixture in each ramekin; pressing down to seal
edges. Brush tops with egg wash; cut 3-4 slits in each crust to vent. Place on a foil or parchment
lined baking sheet. Bake 25-30 mins or until golden brown. Makes: 6
CHINESE STYLE HAMBURGER CASSEROLE
1 lb ground beef
2 med onions, chopped
1 cup celery, sliced
1 can Cream of Mushroom soup (or Cream of Chicken)
1 cup warm water
½ cup rice, uncooked
Pepper to taste
1 sm can of mushrooms, undrained
¼ cup soy sauce
Brown meat; drain.
Preheat oven to 325*
Mix meat and remaining ingreds together. Place in a 2-quart casserole dish. (dish may be sprayed
with cooking spray. Cover and bake for about 1 ½ hrs, uncover for last 15 mins. Bake until rice
is done. (ovens may vary on time)
27
WHITE SPAGHETTI (CROCKPOT)
(everyone liked it, but half of my family loved it!)
5-6 boneless skinless chicken breasts
1 (8oz) cream cheese
1 pkg Good Seasons Italian dressing mix
1 can Cream of Chicken soup
1 (16oz) pkg spaghetti
Combine everything, but pasta in crockpot. Cook on low for 6 hrs. before serving cook pasta as
on pkg; drain. Add to chicken mixture and stir well. Serve.
KIELBASA WITH SAUERKRAUT AND POTATOES
6 whole Yukon Gold baby potatoes (or 5 sm potatoes), peeled and diced into chunks
1 (16oz) bag sauerkraut, (not canned!)
1 lb kielbasa, cut into 2" pieces
½ cup honey (or you can use 3 tbsp brown sugar)
A little olive oil
Parsley
Cook potatoes in microwave until fork tender. Set aside.
Add a little olive oil to a large skillet and brown kielbasa slices over med-high heat until nicely
caramelized. Pour in sauerkraut with juices (do not drain). Add honey and cook for about 10
mins watching closely and stirring occasionally as juices cook down. Add potatoes, then cover
and cook for another 30 mins. Sprinkle top with parsley and serve.
OUTBACK'S ALICE SPRING CHICKEN
6 boneless skinless chicken breasts
Seasoning salt
6 slices of bacon, cut in half
Sliced mushrooms
Shredded Colby-Monterey Jack cheese
Sauce:
½ cup mayonnaise
½ cup yellow mustard
½ cup corn syrup
½ cup honey
2 tbsp onion flakes (optional, can use more or less to taste)
Rub seasoning salt on chicken. Use full breasts do not slice thin; they need to be thick. Cover
chicken and sit in fridge for up to 1 hour while you get everything else ready.
Cook bacon until crisp; drain on paper towels. Whisk sauce ingreds together in a bowl.
Preheat oven to 350*
Sear the chicken in a lightly oiled pan over med heat for about 4 mins on each side.
Pour a bit of the sauce into the bottom of a 13x9 pan and place chicken on top. Put bacon on top
of chicken, then mushrooms, cheese and honey mustard sauce. Bake until cheese is completely
melted and chicken is cooked all the way through (about 15 mins).
28
CROCKPOT PORK ROAST WITH VEGETABLES AND GRAVY
1 (3 lb) pork roast (we use Sirloin Tip Pork Roast)
3 tbsp olive oil
Salt and pepper
5-6 russet potatoes
1 large onion
3 cups baby carrots
1 tbsp garlic, chopped
¼ cup soy sauce
¼ cup Paul Newman's Own Balsamic Vinaigrette Dressing
½ cup water
½ cup brown sugar
Gravy:
Juices from the roast
2 (.87oz) pkgs pork gravy mix
¼ cup water
¼ cup milk
1 (10oz) can Cream of Mushroom soup
Heat a large skillet over med-high heat. Pour olive oil into pan. Sprinkle pork generously with
salt and pepper on the top and bottom. Carefully place roast in pan and allow it to get a nice
golden brown sear on both sides.
While pork is searing, peel and chop potatoes and onion in uniform pieces so they cook evenly.
Spray a 3-4 quart crockpot with cooking spray. Place the pork in crockpot; pour the carrots
around roast, layer potatoes and onion on top. In a small mixing bowl place: garlic, soy sauce,
vinaigrette, water and brown sugar. Whisk the ingreds making sure brown sugar dissolves, then
pour over top in crockpot. Sprinkle the potatoes with a bit of salt and pepper. Cover crockpot and
cook on high for 4-5 hrs. Or if your crockpot cooks quickly I would suggest cooking just the
meat with the sauce on low for 4 hrs, then add veggies and cook on high for 2 more hrs.
When the pork has cooked through (160* with meat thermometer), carefully pour the juices from
the crockpot into a med sized saucepan. Turn the crockpot off and let the meat rest inside, with
lid on, for 5-10 mins before you serve it.
To make the gravy: to saucepan add the 2 pkgs dry gravy mix, milk, water and Cream of
Mushroom soup; whisk it together to combine. Heat to boiling over med-high heat, stirring
occasionally. Serve roast and veggies with gravy drizzled over the top. Yield: 6-7 servings
NOTE: I buy my Pork Sirloin Tip Roasts at Costco, they always seem to cook well and shred
easily.
CHEESY POTATO GNOCCHI AND BROCCOLI
1 lb potato gnocchi, homemade or store bought
1 head broccoli florets
1 whole stick butter or margarine
Salt and pepper
½ cup Velveeta cheese, cubed
Cook the gnoochi and broccoli. Melt butter in a pan, add the broccoli, gnocchi, salt, pepper and
Velveeta. Stir until cheese is melted and serve. Yield: 4 servings
29
SEARED SEA SCALLOPS WITH LEMON CREAM SAUCE
1 dozen fresh, large sea scallops
3 tbsp butter
1 tsp olive oil
1 tsp kosher salt
1 tsp black pepper
Sauce:
1 cup heavy cream
2 tsp fresh lemon zest
½ tsp lemon pepper
1 tsp honey
1 tsp minced parsley
½ tsp kosher salt
Place a skillet on the stove over med-high heat. Add the butter and melt it then add oil into the
middle of the melted butter. Roll butter and oil around the pan to coat it evenly.
Place the scallops on a clean plate and pat as dry as you can with paper towels. Season both sides
with salt and pepper. Place scallops one at time into the hot skillet. Saute scallops for 2 mins on
each side until they become golden brown – be sure not to overcook them! They are opaque
when cooked. Cook remaining scallops, set aside.
To make sauce: place cream in a small saucepan over med heat and reduce by half. Add the
remaining ingreds and taste for seasoning. Arrange cooked scallops on plates that have lemon
cream sauce poured on them. Garnish with fresh lemon slices and chopped parsley.
SAVORY CRESCENT CHICKEN
3oz cream cheese
2 tbsp + 1tsp butter
2 cups cooked, cubed chicken
¼ tsp salt
⅛ tsp pepper
2 tbsp milk
1 tbsp chopped onion
2 pkgs crescent rolls
Parmesan cheese
Preheat oven to 350*
Mix cream cheese and butter together until smooth.
Mix all remaining ingreds except crescent rolls.
Separate crescent rolls into 4 rectangles and seal perforations.
Spoon ½ cup chicken mixture on center of each rectangle.
Pull 4 corners to center and seal.
Brush tops with 1 tsp of melted butter.
Sprinkle with parmesan cheese.
Bake on ungreased cookie sheet for 20-25 mins until golden brown.
Leftovers of chicken mixture can be refrigerated and used for sandwiches.
NOTE: I get cooked whole chicken from the deli dept and cut up to save time.
30
SKILLET BEEF TAMALES
1 lb lean ground beef (I like 90% lean)
⅓ cup chopped sweet red pepper
⅓ cup chopped green pepper
2 cups salsa
¾ cup frozen corn
2 tbsp water
6 corn tortillas, halved and cut in ½" strips
¾ cup shredded cheddar cheese (I use reduced fat)
5 tbsp light sour cream (I use fat-free)
In a large nonstick skillet coated with cooking spray, cook beef and peppers over med heat 6-8
mins until beef is no longer pink and veggies are tender. Breaking up the beef into crumbles;
drain. Stir in salsa, corn and water, bring to a boil. Stir in tortilla strips. Reduce heat; simmer,
covered, 15-20 mins or until tortillas are softened. Sprinkle with cheese, cook 2-3 mins more,
covered, until cheese melts. Serve with sour cream on the side. Servings: 5
LOADED BAKED POTATO AND CHICKEN CASSEROLE
4 russet potatoes, cubed
3 tbsp olive oil
4 chicken breasts, cubed
1 cup cooked and crumbled bacon
1½ cups shredded cheddar
4 green onion, sliced
2 tbsp butter, sliced
Salt & pepper
Preheat oven to 350*
Place potatoes in a 13x9 baking dish. Drizzle with oil and season with salt. Stir to coat potatoes.
Mix in bacon, raw chicken and cheddar. Lay butter slices over the top and season with salt and
pepper. Cover with foil and bake for 60 mins. Remove foil and bake for 15 more mins. Sprinkle
top with the green onion.
Serves: 3-4
CHICKEN SALAD WITH HONEY
1¾ lb boneless skinless chicken breasts, grilled
½ cup slivered almonds, toasted
3 green onions, sliced
¾ cup seedless red and green grapes (whole or halved)
6½ tbsp mayonnaise
½ cup sour cream
3 tbsp + 1 tsp honey
Salt and pepper
Cut chicken into ½" cubes; place in large bowl. Add almonds, onions and grapes; toss to mix. In
a separate bowl, whisk together mayo, sour cream, honey, salt and pepper to taste. Pour over
chicken mixture, toss to coat well.
Makes: 5½ cups
31
RED LOBSTER PARMESAN CRUSTED TILAPIA
4 ea 5-6 oz Tilapia Fillets
Non-stick Cooking Spray
½ lb Linguini, cooked
Parmesan Crust:
½ cup Panko Bread Crumbs
½ cup Parmesan Cheese, pre-shredded
Parmesan Base:
½ cup Parmesan Cheese, pre-shredded
1 Tbsp Parsley, dried
10oz Prepared Refrigerated Alfredo Sauce
Parmesan Cream Sauce:
2 Tbsp Fresh Basil, Chopped
¼ cup Chablis or Chardonnay Wine, optional
¼ cup Half and Half
Preheat oven to 425*
Spray a 9X13 baking dish with Non-stick Cooking Spray. Place the 4 Tilapia fillets in the dish
and set aside.
In a small bowl, mix the Panko bread crumbs and ½ cup Parmesan cheese to make the crust for
the topping. Set aside.
To assemble the Parmesan Base, place ½ cup Parmesan cheese, 1 Tbsp parsley and the prepared
Alfredo sauce in a medium bowl and stir well. Remove ½ cup of the mixture (reserving the rest
to make the Parmesan Cream Sauce) and brush onto the 4 pieces of Tilapia, making a thick, even
covering on the fish. Evenly sprinkle the Parmesan Crust on top of the fish. Bake on the top shelf
of the oven for 15-20 mins or until fish reaches 140-150 degrees and the crust is golden brown.
Meanwhile while the fish is baking, make the Parmesan Cream sauce. Place the remaining
Parmesan Base in a medium sauce pan, add the fresh Basil, Wine, and Half and Half and heat
over medium heat until the sauce is simmering, stirring often.
Toss the Parmesan Cream Sauce and the Linguini together and serve with the Parmesan Crusted
Tilapia. Sprinkle with additional Parmesan cheese if desired.
Serves: 4
BACON SWISS PORK CHOPS
2 bacon strips, chopped
1 med onion, chopped
4 boneless pork loin chops (4oz each)
½ tsp garlic powder
¼ tsp salt
2 slices swiss cheese, halved (we use reduced fat)
In nonstick skillet coated with cooking spray, cook bacon and onion over med heat until bacon is
crisp; stirring occasionally. Remove with slotted spoon; drain on paper towels. Discard
drippings.
Sprinkle chops with garlic powder and salt. Add chops to same pan; cook over med heat 3-4
mins on each side or until a thermometer reads 145*. Top pork with bacon mixture and cheese.
Cook, covered, on low 1-2 mins or until cheese I melted.
32
FOUR CHEESE PENNE WITH GRILLED CHICKEN
8oz pkg penne pasta
1 pkg Tyson Grilled Chicken Strips
1 small onion, chopped fine
2 garlic cloves, minced
2 tbsp butter
2 tbsp flour
1 cup heavy cream
¼ cup half-and-half (or can use milk)
1½ cups shredded mozzarella cheese, divided
½ cup (4oz) shredded provolone cheese
½ cup freshly grated parmesan cheese
1 cup (8oz) shredded Gruyere cheese, divided (or can use Swiss cheese)
1 cup frozen peas
Salt and pepper to taste
Pinch of ground nutmeg
1 tbsp parsley, chopped
Preheat oven to 350*
Prepare pasta as on pkg; drain and set aside.
Melt butter in med saucepan over med heat. Saute onions and garlic until just tender. Whisk in
flour, whisking constantly for about a minute; cook whisking constantly for 1 minute. Gradually
whisk in cram while whisking constantly. Continue stirring for about 3 mins or until thickened.
Stir in parmesan, half the mozzarella and half the Gruyere until melted. Add in peas, salt and
pepper. Add the pasta and chicken; pour into a lightly greased baking dish (11x7 works). Top
with remaining Gruyere and mozzarella. Bake for about 20 mins or until cheese is melted and the
sauce is hot and bubbly. Sprinkle with parsley and serve.
ITALIAN STYLE PORK CHOPS
(this was a hit here, good flavor)
3 cups crushed saltine crackers (I used Ritz crackers)
2 cups grated parmesan cheese
1 tbsp Italian-Style seasoning
¼ tsp garlic powder
1 cup butter, melted
6 pork chops
Preheat oven to 425*
Combine cracker crumbs, parmesan, Italian seasoning and garlic powder; mix together well. Dip
chops in butter and then dredge in crumbs, coating well. Place chops in a 13x9 baking dish. Bake
for 30-40 mins or until internal temp reaches 145*.
NOTE: this recipe makes way too many crumbs, I had a mixing bowl full. So in the future, I will
put in a ziplock bag and pour into a shallow dish as needed. Then keep the crumb mixture to use
again. It has great flavor and would be good on any type of meat, chicken or fish.
33
SLOW COOKER SALISBURY STEAK
2 lbs lean ground beef
1 envelope dry onion soup mix
½ cup Italian seasoned bread crumbs
¼ cup milk
¼ cup flour
2 tbsp vegetable oil
2 cans Cream of Chicken soup
1 (1oz) packet dry au jus mix
¾ cup water
In a large bowl, mix together the meat, onion soup mix, bread crumbs, and milk using your
hands. Shape into 8 patties.
Heat the oil in a large skillet over med-high heat. Dredge the patties in flour just to coat and
quickly brown on both sides in the hot skillet. Place browned patties into slow cooker stacking
alternately like a pyramid.
In a med bowl, mix together the chicken soups, au jus mix, and water. Pour over the meat. Cook
on low for 4-5 hrs, until ground beef is well done.
Makes:8
CRISPY CHEDDAR CHICKEN
Chicken:
4 large chicken breasts
2 sleeves Ritz crackers
¼ tsp salt
⅛ tsp pepper
½ cup milk
3 cups cheddar cheese, grated
1 tsp dried parsley
Sauce:
1 can Cream of Chicken soup
2 tbsp sour cream
2 tbsp butter
Preheat oven to 400*
Cut each breast into 3 large chunks.
In a small food processor grind up the crackers (I just crushed them). Pour the milk, cheese and
crackers into 3 separate small shallow bowls. Toss the salt and pepper into the crackers, and mix.
Dip each piece of chicken into the milk, then cheese; press the cheese into the chicken with your
fingers. Some of it will fall off when you add it to the crackers, don't worry about it. Press the
chicken into the cracker crumbs and press it in. By the time you are coating the last piece of
chicken, the dish you are using will be full of cheese, once the cheese melts in the oven it will
adhere nicely. Spray a 13x9 pan with cooking spray and lay chicken in pan. Sprinkle with the
parsley. Cover the pan with foil and bake for 35 mins. Remove the foil and bake for 10 mins
more, or until the edges of the chicken are golden brown and crispy. When chicken is almost
done, into a med size saucepan combine the soup, sour cream, and butter with a whisk. Stir it
over med-high heat until sauce is nice and hot. Serve over chicken.
Servings: 6
34
OVEN ROASTED SMOKED SAUSAGE AND POTATOES
1 pkg smoked sausage (peel if needed or wanted), slice into rounds
1 large onion, peeled and chopped
6 large potatoes, peeled and chopped into ½" cubes
Olive oil
Sea salt
Freshly ground black pepper
Sweet paprika
Dried thyme
A handful of grated strong cheddar cheese
Preheat oven to 200*
Line a large baking sheet (with sides) with several sheets of foil, and drizzle with a bit of oil.
Spread the oil out over the whole pan. Set aside.
Put the meat, onions and potatoes into a large bowl. Drizzle with a couple tablespoons of oil and
season to taste with salt, pepper, paprika and thyme. Toss together with your hands until
everything is evenly distributed. Pour this out onto the baking sheet and spread out into a single
layer if you can. Roast for 45 mins to an hour, stirring every 15 mins until potatoes are golden
brown and tender. Turn off oven. Scatter cheese over top, pop back into the oven for a few mins
to melt the cheese. Serve immediately Serves: 4
MEATBALLS A LA PARMIGIANA
⅓ lb ground pork
⅓ lb ground beef
4 tbsp of finely chopped onion
½ tsp minced garlic
½ tsp salt
¼ tsp pepper
2 tbsp chopped basil
2 tbsp chopped parsley
4-6 tbsp breadcrumbs (I used panko)
1 tbsp milk
8-10 heaping tbsp tomato sauce
8-10 slices of cheese (I used mild cheddar)
Preheat oven to 375*
Line a baking tray with non-stick paper.
In a bowl, mix together the meats, onion, garlic, salt, pepper, basil, parsley, breadcrumbs and
milk. Shape into 8-10 balls about 2" in diameter. Arrange on baking tray and bake for 20 mins.
(can also fry in skillet). Take from oven and arrange on heat-proof plate. Spoon a heaping tbsp of
tomato sauce over each meatball. Top each with a slice cheese. Put back in oven and cook for
another 10 mins or until cheese is melted and sauce is bubbly. Sprinkle with more chopped
parsley and basil if desired. Servings: 2-3
NOTE: Great served on slider buns as mini burgers, or wonderful over pasta!!
35
CHERRY GLAZED HAM
1 (10 lb) fully cooked whole ham
1 cup cherry preserves
¼ cup red wine vinegar
2 tbsp light corn syrup
¼ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground cloves
⅓ cup toasted slivered almonds
3 tbsp water
Preheat oven to 325*
Place ham on rack in a shallow pan. Bake, uncovered, 1½ hrs (until thermometer reaches 140*).
Combine preserves, vinegar, corn syrup and spices in a saucepan. Cook and stir until boiling.
Reduce heat; simmer 2 mins. Stir in almonds. Remove from heat. Reserve ¾ cup of glaze. About
15 mins before ham is done, spoon glaze in pan over the ham, and baste occasionally. Remove
from oven; place on heated serving platter. Stir water into the reserved glaze; heat and serve
along with the ham.
Yield: 10-12 servings
HONEY BROILED SCALLOPS
1 lb Alaska Scallops
3 tbsp lime juice
1 tbsp vegetable oil
1 tbsp honey
1 tbsp soy sauce
¼ tsp ginger
2 tbsp toasted sesame seeds
Combine lime juice, oil, honey, soy sauce and ginger. Add scallops and toss to coat. Cover and
refrigerate 1 hour, stirring occasionally. Remove scallops from marinade reserving marinade.
Thread scallops evenly on 4 skewers. Place skewers on shallow baking pan that has been sprayed
with non-stick cooking spray. Broil 4-6" from heat source for 2-3 mins. Turn baste with
marinade, continue cooking 2-3 mins or until opaque throughout. Place sesame seeds on wax
paper and roll each skewer over seeds to coat evenly. Servings: 4
5 STAR GRILLED TERIYAKI CHICKEN
1 lb skinless boneless chicken breasts (thighs and tenders work too)
1 cup teriyaki sauce
¼ cup lemon juice
2 cloves garlic, minced
2 tsp sesame oil
Place chicken and the remaining ingreds in a large ziplock bag. Close bag and shake to
thoroughly coat chicken. Place chicken in fridge for 8-12 hrs (I sometimes marinate overnight).
Turn the bag once or twice throughout the day to make sure it marinates evenly. When ready to
grill, turn grill on high. Remove chicken from bag and throw away the marinade in the bag. Grill
for 6-8 mins on each side, or until juices run clear when chicken is pierced with a fork.
36
SOUR CREAM SWISS STEAK BAKE
1½-2 lbs top round steak
2 tbsp flour
1 tsp salt
½ tsp pepper
½ tsp paprika
½ tsp dry mustard
¼ cup vegetable oil
3 tbsp butter
½ cup chopped onion
1 clove garlic, pressed
¾ cup water
3 tbsp soy sauce
3 tbsp brown sugar
¾ cup sour cream
Preheat oven to 300*
Cut steak into serving-size pieces; dust with flour and pound with a meat mallet. Sprinkle with
salt, pepper, paprika and dry mustard. Heat oil in heavy skillet over med-high heat; add butter
and sear steaks on one side, turn to sear other side. Add onion, garlic, water, soy sauce, brown
sugar and sour cream. Cover and bake 30-45 mins, or until tender.
Serves: 6-8
VELVEETA EASY PASTA PRIMAVERA
3 cups (8oz) rotini pasta, uncooked (or elbow macaroni)
1 pkg (16oz) frozen vegetable blend (like broccoli, cauliflower and carrots)
½ lb (8oz) Velveeta , cut up (I prefer the made with 2% milk reduced fat one)
¼ tsp garlic powder
¼ tsp black pepper
Add pasta to 2 quarts boiling water in a large saucepan. Boil for 3 mins, then stir in veggies.
Cook and additional 7 mins or until pasta is tender; drain and return to saucepan. Add cheese and
seasonings. Cook until cheese is melted, stirring frequently.
NOTE: to keep the kids happy they get to take turns picking out the veggie combos.
CHEESECAKE FACTORY'S CRUSTED CHICKEN ROMANO
2 chicken breasts, boneless skinless
½ cup flour
2 tbsp romano cheese
Salt and pepper
1 egg, beaten
2 tsp water
Olive oil
Whisk together the egg and water. Pound out the chicken to ½" thick; then season with flour, salt
and pepper (I mix them together) and coat chicken lightly on both sides. Dip chicken in egg wash
and then coat in cheese. Place in frying pan over med-high heat with a little olive oil. Cook until
golden brown. Serves: 2
37
CROCKPOT 3 INGREDIENT PORK CHOPS
4-8 boneless pork chops
1 can Campbell's beef consume
1 dry pkg onion soup mix
½ cup water
Place chops in crockpot. Mix together remaining ingreds and pour over chops. Cover, cook on
low for 4 hours.
SLOW COOKED PORK CHOPS
6 lean pork chops
½ cup flour
1 tbsp salt
1 (10oz) can Chicken and Rice soup
1½ tsp dry mustard
½ tsp garlic powder
2 tbsp oil
Coat chops in mixture of flour, salt, dry mustard and garlic powder. Brown chops in oil. Place
browned chops in slow cooker, add soup. Cover and cook on low 6-8 hrs or high for 3½ hrs.
ITALIAN MEATBALL SANDWICH CASSEROLE
⅓ cup chopped green onions
¼ cup Italian seasoned bread crumbs
3 tbsp grated parmesan cheese
1 lb ground beef
1 (1 lb) loaf Italian bread, cut into 1" cubes
1 (8oz) pkg cream cheese, softened
½ cup mayo
1 tsp Italian seasoning
¼ tsp freshly ground black pepper
2 cups shredded mozzarella cheese, divided
3 cups spaghetti sauce
1 cup water
2 cloves garlic, minced
Preheat oven to 400*
Mix together onions, bread crumbs, parmesan and beef. Roll into 1" diameter balls; and place in
a baking pan. Bake for 15-20 mins, or until beef is no longer pink. Reduce the oven temp to
350*.
Arrange the bread cubes in a single layer in an ungreased 9x13" baking dish. Mix together the
cream cheese, mayo, Italian seasoning and pepper until smooth. Spread the mixture over each
bread cube. Sprinkle with ½ cup of the grated mozzarella. In a large bowl, mix together spaghetti
sauce, water and garlic. Gently stir in meatballs. Pour over the bread and cheese mixture in the
baking pan. Sprinkle the remaining mozzarella cheese evenly over the top. Bake 30 mins, or until
heated through. Servings: 5
38
ITALIAN TURKEY SKILLET
1 pkg (16oz) linguine
2 tbsp canola oil
¾ cup sliced fresh mushrooms
1 med onion, chopped
1 celery rib, chopped
1 small green pepper, chopped
2 cups cubed cooked turkey
1 can (14½ oz) diced tomatoes, drained
1 can (10¾ oz) condensed tomato soup
1 tbsp Italian seasoning
1 tbsp minced fresh parsley
¼ tsp pepper
⅛ tsp salt
1 cup (4oz) shredded cheddar cheese
Cook pasta as on pkg. Meanwhile, in a large skillet, heat oil over med-high heat. Add
mushrooms, onion, celery and green pepper; cook and stir until tender. Stir in turkey, tomatoes,
soup and seasonings; heat through.
Drain pasta; add to turkey mixture and toss to combine. Sprinkle with cheese and let stand,
covered, until cheese is melted. Makes: 8 servings
SHRIMP AND SCALLOP QUICHE
¾ lb shrimp, clean and cut in small pieces
½ lb scallops, if large cut up
¼ cup onions, chopped
3 tbsp butter, divided
1 cup heavy cream
5 eggs
8oz swiss cheese, grated
¾ cup milk
2 tbsp flour
⅛ tsp nutmeg
1 tsp salt
Prepared pastry shell
Preheat oven to 425*
Saute shrimp, scallops and onion in 1 tbsp butter; drain and cool slightly. In a bowl, beat eggs;
add cream, milk, flour, nutmeg, and salt. Melt 2 tbsp butter and add to egg mixture. Sprinkle
shrimp mixture over pastry shell. Put grated cheese over top; pour filling over cheese. Bake for
15 mins. Continue baking at 325* for 40 mins longer.
39
CRISPY OVEN ROASTED ROSEMARY CHICKEN WITH SAUSAGE AND POTATOES
¼ cup olive oil
1 lb bratwurst links, cut into ½" slices
2½ lbs chicken pieces
1 pinch kosher salt to taste
2 lbs potatoes, cut into 1" chunks
2 tbsp extra-virgin olive oil
2½ tbsp fresh rosemary leaves, chopped
1 tsp red wine vinegar
Preheat oven to 450*
Prepare a large baking dish with cooking spray.
Pour half of the ¼ cup olive oil into a large skillet over med heat. Cook the bratwurst in the oil
until browned on both sides, about 5 mins; set aside. Add the remaining oil and brown the
chicken for 7-10 mins; season with salt while cooking. Set the chicken aside and return skillet to
heat. Heat the potatoes until lightly browned. Arrange potatoes, chicken and bratwurst in the
baking dish; season with salt and drizzle with the 2 tbsp olive oil; sprinkle with about half the
rosemary. Roast in oven 15 mins, turn the chicken over and stir the potatoes and bratwurst.
Sprinkle with remaining rosemary and the vinegar; cook another 15 mins. Servings: 6
SLOW COOKER ANGEL CHICKEN
½ cup butter (1 stick)
2 packets Italian dressing mix dry (0.7oz each)
1 cup chicken broth (original recipe called for white cooking wine)
2 cans Golden Mushroom soup
8oz cream cheese
16oz box angel hair pasta
2-3 lbs frozen or thawed boneless skinless chicken breasts or chicken tenderloins
Mix butter, dressing mix, broth, soups and cream cheese in a saucepan on top the stove. Cook
over med heat, stirring constantly until melted and well mixed. Place chicken in slow cooker and
pour sauce over top. Cook on low for 6-7 hrs. Serve over cooked box of angel hair pasta.
NOTE: we like family style meals, I put cooked pasta in 13x9 dish and place chicken over the
top, then pour sauce over all and everyone can serve their selves.
CARAMELIZED PORK TENDERLOIN
1 pork tenderloin (1 lb)
¼ cup packed brown sugar
4 garlic cloves, minced
1 tbsp Montreal steak seasoning
2 tbsp butter
Cut pork into 4 pieces and pound with meat mallet to ¼" thickness. In a shallow bowl mix the
brown sugar, garlic, and steak seasoning. Dip pork into mixture; patting to help coating adhere.
In a large skillet, heat butter over med-high heat. Add pork; cook approximately 2-3 mins per
side or until tender and done.
Makes: 4 servings
40
TUTTOMARE
¼ cup butter
¼ cup thinly sliced mushrooms
⅛ tsp red pepper flakes
¼ tsp salt
⅛ tsp ground pepper
1 tsp minced garlic
1 cup frozen salad shrimp, thawed
6oz crab meat, fresh or canned
1 cup heavy cream
8oz linguine, cooked al dente and drained
Grated parmesan
Chopped parsley and lemon wedges for garnish, optional
Melt butter in a large skillet, add mushrooms, pepper flakes, salt, pepper, garlic, shrimp and crab
meat. Cook over med-high heat until seafood is heated through, 2-3 mins. Add cream; bring to a
full boil. Add linguine; return to a boil. Remove from heat and let stand until slightly thickened.
Place pasta in pasta bowl; top with parmesan. Garnish and serve.
HEARTY SAUSAGE SKILLET
½ lb smoked sausage, such as kielbasa, sliced
14½ oz can diced tomatoes, undrained
1 cup water
1 tsp Italian seasoning
12oz pkg Velveeta Shells & Cheese Dinner
2 cups broccoli florets
Brown sausage in large skillet on med-high heat 5 mins; drain
Stir in tomatoes, water, and Italian seasoning. Bring to a boil. Add shells. Reduce heat to medlow; cover. Simmer 7 mins, stirring at least twice. Add broccoli, cook and additional 5 mins or
until noodles and broccoli are tender. Stir in cheese sauce from the Velveeta dinner and stir until
well blended.
Makes 4 servings
NOTE: to save at least 130 calories and 16 grams of fat; use turkey sausage and the Velveeta
Light Shells & Cheese Dinner.
CHICKEN ‘N BISCUITS
½ cup thinly sliced celery
¼ cup chopped onion
2 tbsp butter or margarine
1 can chicken gravy
1½ cups cubed cooked chicken
¼ cup drained chopped canned tomatoes
Biscuits, toast, or mashed potatoes
In saucepan cook celery and onion in butter until almost tender. Add gravy, chicken, and
tomatoes. Heat and stir. Serve over biscuits, toast, or potatoes. Makes about 2 cups.
41
COUNTRY OVEN FRIED CHICKEN
⅓ cup butter or margarine, melted
⅓ cup all purpose flour
¾ teaspoon salt
½ teaspoon pepper
¼ teaspoon thyme leaves
½ teaspoon rosemary leaves, crushed
¼ teaspoon paprika
2½-3 pound chicken, cut into 8 pieces
1.Heat oven to 375*
2.In roasting pan melt butter in oven (4-6 mins).
3.Meanwhile, combine remaining ingredients except chicken.
4.Dip chicken in melted butter, then coat with flour mixture.
5.In same pan place chicken, skin side down.
6.Bake for 25-30 mins; turn chicken over.
7.Continue baking for 30-35 mins or until fork tender.
CHICKEN AND GREEN ONIONS IN SOUR CREAM SAUCE
½ cup flour
2 tsp paprika
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp cayenne
4 skinless boneless chicken breasts
4 tbsp butter
1 can Cream of Chicken soup
1 soup can of water
¼ cup sliced green onions (tops and bottoms)
8oz carton sour cream
Mix flour, paprika, salt, pepper, garlic powder and cayenne. Coat chicken breast with spice
mixture. Melt butter in fry pan and brown chicken on both sides. Remove chicken from skillet;
add soup, water, and green onions. Stir until mixed over low heat. Add chicken, cover and cook
slowly for 10 mins, turning once. Remove chicken and stir in sour cream. Mix well and return
chicken to pan to coat well. Serve over mashed potatoes!! Yummy!!
RANCH CHICKEN
6 boneless skinless chicken breasts
¾ cup dry breadcrumbs
¾ cup bottled creamy ranch dressing
Preheat oven to 400*
Dip chicken into dressing then into breadcrumbs. Place in 13x9 baking dish. Bake for 30-45
mins.
42
STRAWBERRY TERIYAKI GLAZED SALMON
¼ cup seedless strawberry jam
2 tbsp reduced-sodium soy sauce
1 garlic clove, minced
½ tsp ground ginger
4 salmon fillets (4oz each)
¼ tsp pepper
¼ tsp salt
Preheat broiler. In a small saucepan combine jam, soy sauce, garlic and ginger; cook and stir
until mixture comes to a boil. Reduce heat; simmer, uncovered 6-8 mins or until mixture is
reduced by half.
Sprinkle salmon with salt and pepper. Place in an ungreased 15x10x1 baking pan. Broil 4-6"
from heat 8-10 mins or until fish just begins to flake easily with a fork. Brush with 2 tbsp of the
jam mixture during the last 2 mins of the cooking time. Just before serving, brush with remaining
jam mixture. Makes: 4 servings
CHICKEN PENNE BAKE
2 chicken breasts, cooked & cubed
1½ cup penne pasta
1 pkg fresh baby spinach (9 oz)
1 tsp dried basil
2 cups spaghetti sauce
1 can diced tomatoes (14.5 oz)
2oz cream cheese
1 cup shredded mozzarella cheese, divided
2 Tablespoons Parmesan cheese
Defrost chicken in fridge overnight.
Preheat oven to 375*
Cook pasta according to package, adding spinach to boiling water
for the last minute. Drain and set aside. Heat chicken, basil, sauce and tomatoes in a large skillet.
Bring to a boil. Decrease heat and simmer for 3 mins. Stir in cream cheese. Add pasta to chicken
mixture and ½ cup mozzarella. Pour into 2-quart baking dish.
Bake uncovered for 20 mins. Sprinkle with remaining cheese and bake additional 3 mins or until
melted.
Servings: 4
AIMEE'S QUICK CHICKEN
4 skinless boneless chicken breast halves
4oz dijon mustard
¼ cup teriyaki sauce
¼ cup bacon bits
½ cup grated parmesan cheese
Preheat oven to 400*
Place chicken in a 9x13 baking dish. Slather mustard evenly over chicken, then pour teriyaki
sauce evenly over top. Sprinkle with bacon, then cover with cheese. Bake for 30 mins.
43
PERFECT STUFFED PORK CHOPS
5 boneless pork chops
10-12 slices thin smoked prosciutto ham
10-12 slices swiss cheese
¾ cup sliced or small diced mushrooms
1 tsp salt (or to taste)
½ tsp ground cloves
Preheat oven to 400*
Carefully slice each pork chop down one side making a pocket. Stuff each chop with 2 generous
tablespoons of mushrooms first, then 1-2 slices of ham, then 1-2 slices of swiss, trying not to
overstuff (Hint: always add mushrooms first so they won't fall out). If you choose to, you can use
toothpicks to close openings in the chops. Sprinkle the chops with salt, pepper and cloves lightly
rubbing the spices into the chops. You can refrigerate them at this point to cook later if you
choose. Sear chops 2-3 at a time in a large saute pan on med-high heat on both sides, approx 2-3
mins per side. (Hint: overcrowding pan will lessen the heat and you will not get the golden
brown sear you are looking for).
Remove chops from pan and place in a glass baking dish, place in oven for 10-12 mins or until
cooked through. We love this served with garlic mashed potatoes and grilled tomatoes!
RAVIOLI WITH SAUSAGE & TOMATO CREAM SAUCE
1 pkg (9oz) refrigerated cheese ravioli
¾ lb bulk Italian sausage
1 jar (24oz) tomato basil pasta sauce
½ cup heavy cream
2 bacon slices, cooked and crumbled
2 tbsp grated parmesan cheese
Minced fresh parsley
Cook pasta as on pkg. Meanwhile, cook sausage in a large skillet over med heat until no longer
pink; drain. Stir in pasta sauce, cream and bacon. Bring to a boil; reduce heat. Simmer,
uncovered, for 2 mins or until slightly thickened. Drain pasta; stir into sauce. Top with parmesan
and parsley.
PARMESAN CRUSTED TILAPIA FILLETS
¾ cup grated parmesan cheese
2 tsp paprika
1 tbsp chopped fresh parsley
Salt and pepper to taste
4 tilapia fillets
Olive oil
Preheat oven to 400*
Line a baking sheet with foil. Mix parmesan, paprika, and parsley in a shallow dish; season with
salt and pepper. Drizzle tilapia with oil and dredge in parmesan mixture. Place fillets onto baking
sheet. Bake until fish flakes easily with a fork, 10-12 mins.
Servings: 4
44
TUSCAN GARLIC CHICKEN
¾ cup flour, divided
½ tbsp salt
1 tsp pepper
½ tsp dried basil
½ tsp dried oregano
4 boneless skinless chicken breasts
5 tbsp extra virgin olive oil, divided
1 tbsp finely minced garlic (about 4-5 cloves)
1 red bell pepper, chopped
½ cup low-sodium chicken broth
6oz fresh spinach
½ cup heavy cream
2 tsp cornstarch
1 cup lowfat milk
1 cup freshly grated parmesan cheese
1 lb fettuccine
Preheat oven to 350*
In a shallow pie plate, combine flour, salt, pepper, basil and oregano. Dip each chicken piece in
flour mixture until both sides are well coated.
In a large 12" nonstick skillet, heat 3 tbsp of olive oil over med heat until the oil is hot and
shimmering. Carefully place the breasts in the pan, cooking them for 2-3 mins on each side, until
they are golden and browned, but not cooked all the way through (they will finish cooking in the
oven). Don't scoot the chicken around once you lay it in the hot oil! Let the oil work its magic to
sear the crust on the chicken, moving it around can make the crust fall off. Gently remove
chicken to foil lined, lightly greased baking sheet and bake for about 15 mins, until chicken is
done. Set aside and tent with more foil until ready to use.
While the chicken is cooking, heat a large pot of water to a boil and cook pasta until al dente.
Also wipe out the skillet with a couple paper towels and return skilled to med heat, adding the
remaining olive oil. When the oil is hot, add garlic and bell pepper, sautéing for 2-3 mins. Stir in
1 tbsp flour and stir constantly while cooking for another min. add the broth to the skillet and
bring mixture to a low simmer, whisking constantly until slightly thickened, about 3-4 mins. In a
small liquid measuring cup, whisk together the cornstarch and cream. Add the spinach and the
cornstarch-cream mixture to the skillet. Bring the mixture to a simmer and cook, stirring
occasionally, until the spinach is wilted and sauce is slightly thickened, about 2-4 mins. Stir in
parmesan. Drain pasta when done cooking and return to pot. Toss the pasta with half the cheese
sauce. Place some of the pasta on each plate. Top with chicken and spoon some of the sauce over
the chicken and pasta. Serve immediately. Makes: 4-6 servings
SLOW COOKER ITALIAN BEEF
1 lb thinly sliced cooked roast beef
1 (.7oz) pkg dry Italian-style salad dressing mix
1 (16oz) jar pepperoncini, sliced
1 (10.5oz) can of beef broth
Combine all ingreds in slow cooker, cover, cook med-high heat about 1 hour.
45
MY SPECIAL TURKEY SALAD ON WHEAT
⅔ cup chopped romaine lettuce
½ cup finely chopped cooked turkey
2 bacon strips cooked and crumbled
1 green onion, thinly sliced
2 tbsp frozen peas, thawed
2 tbsp shredded swiss cheese
3 tbsp mayonnaise
Dash of pepper
4 slices whole wheat bread
In small bowl, combine the first 6 ingreds. Stir in mayo and then pepper. Spread over 2 bread
slices, top with remaining 2 slices of bread. Enjoy!
NOTE: I make big batches of this for parties, always a hit.
OVEN BAKED CHEESEBURGER SLIDERS
1 cup breadcrumbs
1 cup onions, diced
2 lbs hamburger
Cheese slices, any type, we like American
Slider buns (we like Hawaiian rolls)
Optional toppings: lettuce, tomato, pickle, bacon, mayo, mustard and ketchup
Preheat oven to 400*
Mix the ingreds and press into a 13x9 pan, poke holes all over with a fork. Bake for 30 mins.
When done, drain grease and then pat top with papertowels. Lay cheese slices all over the top
and put back in oven to melt cheese. Cut burgers to fit whatever buns you are using.
CRESCENT ROLL CHICKEN SANDWICHES
1 (3oz) package cream cheese, softened
1 tablespoon butter, softened
2 cups cubed cooked chicken
1 tablespoon minced green onion
1 celery rib, finely minced
Salt and freshly ground black pepper to taste
2 tablespoons milk
1 (8oz) can refrigerated crescent dinner rolls
1 tablespoon butter, melted
Preheat oven to 350*
In a medium bowl, beat cream cheese and 1 tablespoon butter until smooth. Add the chicken,
onion, celery, salt, pepper and milk. Mix well. Separate crescent dough into four rectangles.
Firmly press perforations to seal. Spoon about ½ cup of the chicken mixture onto the center of
each rectangle. Pull 4 corners of dough to center of chicken mixture and twist firmly. Pinch
edges to seal. Place sandwiches on an ungreased cookie sheet. Brush tops of sandwiches with 1
tablespoon of melted butter. Bake for 25-30 mins or until golden brown.
Makes 4 sandwiches (recipe can be doubled, as needed).
46
GARLIC ROAST BEEF SANDWICHES
1 loaf (10oz) frozen garlic bread
½ lb sliced fresh mushrooms
⅔ cup sliced onion
1 tsp minced garlic
4 tsp butter
1 tsp worcestershire sauce
1 lb shaved deli roast beef
6 slices Colby cheese
Bake garlic bread as on pkg. Meanwhile, in a large skillet saute mushrooms, onion and garlic in
butter until veggies are tender. Stir in worcestershire sauce.
Layer each half of garlic bread with beef, mushroom mixture and cheese. Return to oven; bake 12 mins longer or until cheese is melted. Slice and serve immediately. Yield: 6 servings
EASY CHEESY BARBECUED SLOPPY JOES
1 lb ground beef
1 green pepper, chopped
¼ cup chopped onions
¾ cup barbecue sauce
4 hamburger buns
4 slices american cheese
Brown meat in large skillet; drain. Add pepper and onions; cook and stir 5 mins or until veggies
are crisp tender. Stir in barbecue sauce; cook 5 mins or until heated through, stirring
occasionally. Fill buns with meat, top with a cheese slice….enjoy!
THEY COULD BE SLIDERS (WHITE CASTLES) IF EATEN WITH EYES CLOSED!
1 lb ground beef
8oz Velveeta cheese (cubed or use shredded)
½ of a 1¼ oz pkg dry onion soup mix
1 small onion, chopped fine
2 (20 count each) pkgs Pepperidge Farm Rolls, small ones
40 slices dill pickle, approx.
Brown meat; drain. Stir in cheese, soup and onion, stir till cheese melts. Spread burger mixture
on buns; wrap in foil. Bake 15-20 mins. Open foil and add a pickle to each one. Serve
immediately, keep eyes closed while eating!!!
SCRAMBLED EGG SANDWICH
(I grew up on these, love them!)
1 egg
2 slices wheat bread, toasted
1 slice cheese, use your favorite
Beat egg in sm microwavable bowl. Microwave on high 30 seconds or till set. Put egg on toast
and top with cheese slice.
NOTE: I cook egg in pan on the stove. I also season mine with salt and pepper.
47
ADAM'S ROUND STEAK SANDWICHES
8 (4-6oz) round steak pieces
Meat tenderizer
1 tbsp vegetable oil
1 pkg dried onion soup mix
1 (14.5oz) can beef broth
1 can Cream of Mushroom soup
Cheese slices, your choice
Buns, your choice
Tenderize the steaks following directions on the tenderizer jar. Heat oil in skillet and brown
steaks on both sides. Mix the onion soup mix, broth and Cream of Mushroom soup and add to
meat in skillet. Simmer, covered for 2 hours or until fork tender. Serve on buns with cheese.
CAESAR SANDWICH
¾ lb cooked pork roast, thinly sliced
3 cups chopped romaine lettuce
½ cup creamy Caesar salad dressing
¼ cup grated Parmesan cheese
1 (8-10") round loaf focaccia
Toss lettuce with dressing and cheese, set aside. Slice focaccia horizontally; cut into 4 wedges.
Layer pork and then lettuce on focaccia bottoms. Place focaccia tops over lettuce.
BLUE OWL WHITE CHILI
(Big hit here!!)
1 tbsp olive oil
2 med onions, chopped
4 garlic cloves, minced
2 (4oz each) cans chopped mild green chilies
2 tsp ground cumin
1½ tsp dried oregano, crumbled
¼ tsp cayenne pepper
3 (16oz each) cans great northern beans, undrained
6 cups chicken stock or 6 cups canned chicken broth
4 cups chopped cooked chicken (more or less to taste)
3 cups shredded Monterey Jack cheese (about 12oz)
To cook the chicken: place chicken in large heavy pan, add cold water to cover chicken; cover,
bring to a simmer. Cook until just tender, about 15 mins; drain and let cool. Remove skin; cut
chicken in cubes.
Heat oil in large pot over med-high heat. Add onions and saute until translucent, about 10 mins.
Stir in garlic, chilies, cumin, oregano and cayenne; saute 2 mins. Add the beans and stock; bring
to a boil. Reduce heat and add chicken and cheese; stir until the cheese melts. Season to taste
with salt and pepper; ladle into bowls and serve.
NOTE: freeze in container or freezer bags; label and freeze. To reheat thaw overnight in fridge,
or simply put into pot and gently heat, with lid on and stirring often until heated through.
48
CHEESE SOUP
3 cups potatoes, chopped
1 cup water
½ cup celery, diced
¼ cup onion, chopped
½ cup carrot, diced
1 tsp dried parsley
1 chicken bouillon cube
Dash of salt and pepper
2 tbsp flour
1½ cups milk
8oz Velveeta cheese, cubed
In large saucepan, combine potatoes, water, celery, onions, carrots, parsley, bouillon cube, salt
and pepper. Cover and simmer 15-20 mins or until veggies are tender. Add flour to milk and stir
with a fork until blended. Add milk mixture to veggies; cook until thickened. Add cheese and stir
until melted. Keep warm until serving.
GOLDEN CREAM SOUP
3 cups cubed potatoes
½ cup sliced celery
½ cup sliced carrots
¼ cup chopped onion
1 tsp parsley flakes
½ tsp salt
Dash pepper
12oz can chicken broth
1½ cup milk
2 tbsp flour
½ lb Velveeta cheese, cubed
In a pot add potatoes, celery, carrots, onion, parsley, salt, pepper and broth. Cook and simmer
15-20 mins or until veggies are tender. In a bowl mix flour and water until well blended.
Gradually add milk mixture to veggies stirring constantly until mixture boils and thickens. Add
cheese stirring until melted. Serve at once.
ONION AND TOMATO SCRAMBLE
4-5 small cherry tomatoes, slice and diced
½ small onion, chopped
2 large eggs, beaten
Fresh chopped basil
Optional: cheese to sprinkle over top, we recommend parmesan.
Put onion in oiled pan. Cook on med till onions start to change color, about 5 mins. Meanwhile
add tomatoes to pan, cook about 2 mins. Add eggs, sprinkle with basil and cook until ready to
eat, stirring constantly.
49
BAKED BREAKFAST SCRAMBLED EGG CASSEROLE
1 dozen eggs
4oz cheddar cheese, shredded
1½ cups cooked ham, chopped (you can sub sausage or bacon)
1 can Cream of Mushroom soup
½ cup green onions, sliced
½ cup half-and-half
2 tbsp margarine
Preheat oven to 250*
Grease a 2-quart casserole pan. In large skillet, melt margarine and sauté onions until crisp
tender. In large bowl, beat eggs; stir in half-and-half and ham. Pour egg mixture into skillet with
onions; mix well. Cook over med heat. As mixture begins to set, gently lift cooked portions with
spatula so that thin uncooked portions can flow to bottom. Avoid constant stirring. Cook until
eggs are thickened throughout. Spoon into casserole; pour soup evenly over top. Bake 30 mins.
Sprinkle with cheese and bake 10-15 mins longer.
BREAKFAST AND BRUNCH EGG CASSEROLE
4-5 eggs, beaten
1 cup shredded cheddar cheese
4-6 slices bacon, cooked and crumbled
2 cups unseasoned croutons
2 cups milk
½ tsp dry mustard
⅛ tsp onion powder
½ tsp salt
1 dash pepper
Preheat oven to 325*
Place croutons and cheese in bottom of a greased 9x13 pan. Combine eggs, milk and seasonings;
pour over top. Sprinkle with bacon. Bake 1 hour or until set. Serve immediately.
RACE DAY BREAKFAST CASSEROLE (CROCKPOT)
32oz bag frozen hash browns
1 lb bacon, cooked and crumbled
2 lbs sausage, cooked
8oz cheddar cheese, shredded
12 eggs, beaten
1 cup milk
1 tsp salt and 1 tsp pepper
Use a crockpot liner for easy clean up. Place a layer of potatoes in crockpot, followed by a layer
of bacon, then sausage, then cheese…repeat until these ingreds are done, ending with cheese.
Beat milk, salt and pepper into the eggs; pour over top. Cover, cook on low 7-8 hrs (cook
overnight so it's ready in morn).
NOTE: if it looks a little greasy on edges when done, soak up with bread or paper towel.
50
SUNRISE PIZZA (CROCKPOT)
1 pkg refrigerated pizza dough
2 tbsp butter, melted
4-6 eggs, scrambled and cooked
Bacon (amt. to taste) cooked, drained and crumbled
Little smokies (amt. to taste) sliced
⅓ cup diced onions
Shredded cheese (type and amt. to taste)
Coat crockpot with cooking spray. Roll out dough and place in crockpot pushing dough up sides
to form a rim. Baste dough with butter. Mix the scrambled eggs, bacon, smokies, onions and
cheese; pour over dough and spread out. Cover; cook on high for 1-2 hrs, until dough is done.
SWEDISH LONG PANCAKES
3 eggs
2 cups milk
3 tbsp butter, melted
1¼ cups flour
2 tbsp sugar
½ tsp salt
Filling: jelly, sugar, syrup or honey
Heat griddle to 325*
Mix eggs, milk and butter until smooth. Add flour, sugar and salt; stir until blended. Batter
should be slightly runny. Pour batter into long pancakes and flip to fry both sides. Spread with
jelly, sugar, syrup or honey and roll up into a cylinder. Eat with fingers.
AMISH CINNAMON BREAD
Makes 2 loaves
Bread:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk
4 cups flour
2 tsp baking soda
Topping:
⅔ cups sugar
2 tsp cinnamon
Preheat oven to 350*
To make bread: cream together butter, sugar, and eggs; add milk, flour, and baking soda. Put ½
of the batter (or a little less) into greased loaf pans (¼ batter in each). Mix in a separate bowl the
topping ingreds. Sprinkle ¾ of the topping mix over top in both pans. Add remaining batter to
pans; sprinkle with the last of the topping mix. Swirl with a knife. Bake for 45-50 mins or until
toothpick comes out clean. Cool in pans for 20 mins before removing from pan.
51
CINNAMON & SUGAR PULL APART BREAD
1 loaf Rhodes bread dough, barely thawed or 12 Rhodes dinner rolls, thawed, but still cold
½ cup butter, melted
¾ cup sugar
3 tsp cinnamon
Glaze:
1 cup powdered sugar
2 tbsp milk
2 tbsp butter, melted
½ tsp vanilla
If using loaf, slice into 24 thin pieces.
If using rolls, cut each roll in half and flatten into a 2x3" oval.
Combine sugar and cinnamon; mix well. Dip each dough piece in butter, then in cinnamon/sugar.
Line pieces up in a sprayed 9x5" loaf pan, each piece on its edge, to make a loaf shape. Cover
with plastic wrap and let double in size.
Preheat oven to 350*
Remove wrap and bake for 20-25 mins. Make sure that the bottom of the loaf is brown as well.
Cool in pan 5 mins and then place on cooling rack. Combine glaze ingreds and drizzle over
warm loaf.
SPECIAL K BARS
1 cup white Karo syrup
1 cup sugar
1½ cups peanut butter
6 cups Special K cereal
12oz butterscotch chips
6oz chocolate chips
In med saucepan, heat syrup and sugar until blended. Add peanut butter and heat until smooth
and creamy. Put Special K in a large bowl; pour heated mixture over top and mix well. Spread on
a buttered jelly roll pan, or cookie sheet with sides. Heat chocolate and butterscotch chips until
melted; stirring to blend. Pour over top of the Special K mixture. Chill for at least 1 hour. Serve.
PEANUT BUTTER GOES TO HEAVEN
2 fudge brownie mixes
1 jar whipped peanut butter
2 pkgs mini chocolate chips
1 pkg toffee chips
1 can fudge frosting
2 cups chopped peanuts
Prepare brownie mixes as on pkg, baking them in two 13x9 pans; let cool. Remove from pans
without cutting them. Place one of the brownie layers on a large serving tray. Spread brownie
with the peanut butter. Sprinkle one bag of chocolate chips and the toffee chips over the peanut
butter. Place the other brownie on top, pressing down lightly. Spread the top with frosting and
sprinkle remaining bag of chips and the peanuts over the top.
52
CHOCOLATE GOOEY BUTTER CAKE
Crust:
1 pkg German chocolate cake mix
1 stick butter or margarine, melted
2 eggs
Filling:
8oz pkg cream cheese, softened
1 box powdered sugar
2 tsp vanilla
4 tsp Hershey's unsweetened cocoa
2 eggs
Preheat oven to 350*
To make crust: mix cake mix, butter and eggs together. The batter will be thick. Spread into
greased 9x13" pan.
To make filling: in separate bowl combine, cream cheese, powdered sugar, vanilla, cocoa and
eggs. Batter will be thin. Pour over crust. Bake for 40 mins. Cool. Sprinkle with some extra
powdered sugar if desired. Cut into squares.
CARAMEL APPLE DUMP CAKE
1 (21oz) can apple pie filling
1 (9oz) pkg yellow cake mix
2 tbsp brown sugar
½ cup apple juice
½ cup chopped honey-roasted peanuts or cashews
¼ cup butter, melted
Preheat oven to 350*
Lightly grease a 9x9" baking pan.
Spread pie filling in pan. Sprinkle dry cake mix and brown sugar evenly over top. Drizzle with
apple juice. Sprinkle with nuts and drizzle the butter over all. Bake 40-45 mins. Cool completely.
NOTE: we love it topped with whipped cream and drizzled with caramel sauce.
EARTHQUAKE CAKE
1 cup pecans, chopped
1 cup coconut
1 German chocolate cake mix, prepared as on box, but do not bake!
1 stick margarine, softened
8oz pkg cream cheese, softened
16oz pkg powdered sugar
1 tsp vanilla extract
Preheat oven to 350*
Sprinkle nuts and coconut evenly in bottom of greased 13x9 baking dish. Spread cake mix
evenly over top. Cream margarine, cream cheese, powdered sugar and vanilla with electric
mixer. Drop by spoonfuls over the top of the cake batter, do not spread! Bake 45 mins.
53
TURTLE COOKIE BARS # 2
Crust:
2 cups flour
1 cup firmly packed brown sugar
½ cup butter, softened
Top Layer:
1 cup pecan halves or chopped pecans
⅔ cup butter
½ cup firmly packed brown sugar
1 cup milk chocolate chips
Preheat oven to 350*
Combine crust ingreds in a mixing bowl; beat at med speed with an electric mixer until blended.
Pat mixture firmly into an ungreased 13x9 pan. Arrange pecan halves over crust. Combine butter
and brown sugar in a saucepan; bring to a boil over med-high heat, stirring constantly. Cook 3
mins, stirring constantly. Pour mixture over pecans. Bake for 15-17 mins or until golden and
bubbly. Remove from oven; sprinkle with chips. Let stand 2-3 mins or until slightly melted.
Gently swirl with a knife, leaving some chips whole (do not spread like frosting). Let pan cool
on wire rack until chocolate is set. Cut into squares.
TOASTED COCONUT GOLDEN OREO COOKIE BALLS
1 pkg (8oz) cream cheese, softened
32 Golden Oreo Cookies, finely crushed (about 3 cups)
1½ cups flake coconut, toasted, divided
3 pkgs (4oz each) Baker's White Chocolate, broken into pieces, melted
Mix cream cheese, cookie crumbs and 1 cup coconut until well blended. Shape into 42 (1") balls.
Dip in the melted chocolate; place in single layer in shallow wax paper covered pan; sprinkle
with remaining coconut and let stand to get firm (to dip balls easily, use 2 forks to roll balls in
chocolate until evenly coated; remove with forks, letting excess drip back into bowl).
NOTE: store in tightly covered container in fridge.
EASY STRAWBERRY CREAM PIE
1 cooked pie crust, cooked as on pkg and cooled
1 cup heavy whipping cream
8oz cream cheese, softened
⅓ cup sugar
½ tsp vanilla (or almond) extract
18-20 strawberries, cut in half
1 tbsp shortening or oil
½ cup milk chocolate chips
Beat whipping cream until stiff peaks form. In a separate bowl, beat cream cheese until fluffy,
gradually add in sugar and vanilla. Fold cream cheese mixture into heavy cream until completely
combined. Spoon into crust. Arrange berries over the top of the filling, cut side down.
Melt shortening or oil with chips in microwave, stirring every 30 seconds until smooth; drizzle
over the berries. Refrigerate.
54
HOLY COW CAKE # 2
1 devils food cake mix
1⅓ cups water
½ cup vegetable oil
3 large eggs
1 (18oz) jar caramel topping
1 (14oz) can sweetened condensed milk
4 (2.1oz) Butterfinger candy bars, crushed, divided
1 (12oz) container Cool Whip, thawed
1 (8oz) pkg cream cheese, softened
Preheat oven to 350*
Combine cake mix with the water, oil and eggs. Beat with electric mixer for 3 mins, scraping
sides of bowl often. Pour into greased 13x9 baking pan and bake for 35-38 mins. Remove from
oven and poke holes in cake with wooden spoon handle.
Combine caramel topping and condensed milk in med bowl until blended. Spoon over warm
cake, letting it seep into the holes. Sprinkle half of the crushed candy onto the cake. Blend the
Cool Whip and cream cheese in a large bowl with a mixer until smooth. Spread over the top.
Sprinkle with remaining candy. Refrigerate until ready to serve.
NOTE: taste good with Heath bars in place of the Butterfingers.
NO BAKE PECAN COCONUT PRALINE COOKIES
2½ cups sugar
½ cup evaporated milk
½ cup butter
½ cup corn syrup
1 tsp vanilla
2-2½ cups chopped pecans
2½ cups grated coconut
Mix sugar, evaporated milk, corn syrup, and butter in a large saucepan. Bring to a rolling boil
and boil for 3 mins. Remove from heat and add pecans, coconut and vanilla. Stir for about 4
mins. Place spoonfuls of batter on wax paper, let stand until it hardens. Remove and eat!!!
CARAMEL PEANUT BRITTLE
1 (5.5os) pkg Werther's Original Hard Candies, unwrapped
5 pieces Werther's Original Caramels, unwrapped
1 tbsp butter
1 tbsp water
1 cup dry roasted peanuts
½ tsp baking soda
½ tsp vanilla extract
Spray cookie sheet with non-stick spray.
Melt caramels and hard candies with butter and water in a med saucepan over low heat until
smooth, stirring often. Add the peanuts and cook 2 mins. Stir in the baking soda and vanilla.
Immediately spread out thinly on baking sheet to cool completely. Break into pieces to serve.
55
LEMONY LEMON BROWNIES
½ cup unsalted butter, softened
¾ cup flour
2 eggs, large
2 tbsp lemon zest (will need 2 lemons for the zest and juice)
2 tbsp lemon juice
¾ cup sugar
¼ tsp sea salt
Tart Lemon Glaze:
4 tbsp lemon juice
8 tsp lemon zest
1 cup powdered sugar
Preheat oven to 350*
Grease a 8x8" baking dish with butter; set aside.
Zest and juice the lemons; set aside.
In mixing bowl, use and electric mixer with a paddle attachment, beat flour, sugar, salt, and
butter until combined.
In separate bowl, whisk together the eggs, zest and lemon juice until combined. Pour it into the
flour mixture and beat for 2 mins at med speed until smooth and creamy. Pour into dish and bake
for 23-25 mins, should turn golden around the edges. Allow to cool completely before glazing.
Do Not Over bake, or the bars will get dry.
Sift the powdered sugar and whisk with zest and lemon juice. Spread the glaze over brownies
with a rubber spatula and let glaze set. Cut and serve.
CHOCOLATE TURTLE BROWNIES
2 cups (12oz) pkg semi-sweet chocolate chips, divided
½ cup butter or margarine, cut into pieces (1 stick)
3 large eggs
1½ cups flour
1 cup sugar
¼ tsp baking soda
1 tsp vanilla
½ cup chopped walnuts
12 caramels
1 tbsp milk
Preheat oven to 350*
Grease a 13x9" baking pan.
Melt 1 cup chips and butter in large, heavy saucepan over low heat, stirring constantly until
smooth. Remove from heat; stir in eggs. Add flour, sugar, baking soda and vanilla; stir well.
Spread batter in prepared pan; sprinkle with remaining chips and nuts. Bake 20-25 mins or until
wooden pick inserted in center comes out slightly sticky. Microwave caramels and milk in small
bowl for 1 min; stir. Microwave at additional 10-15 second intervals, stirring until melted.
Drizzle over warm brownies. Cool in pan on wire rack.
56
CHEESECAKE SUGAR COOKIE BARS
1 pouch Betty Crocker sugar cookie mix
1 sm box (4 serving size) french vanilla instant pudding
2 tbsp packed brown sugar
1 stick butter, melted (½ cup)
3 tsp vanilla extract, divided
2 eggs + 3 yolks, divided
2 pkgs (8oz) cream cheese at room temp
½ cup sour cream
½ cup sugar
⅔ cup toffee bits, (pulverized in a blender), optional
Preheat oven to 350*
Spray a 9x13 pan with cooking spray. In med bowl mix, cookie mix, pudding mix, brown sugar
and butter; add 1 tsp of vanilla and 1 egg, blend with a spoon. When dough begins to come
together, use your hands to knead dough then form into a ball. Press dough into pan over bottom
and slightly up the sides.
In another large bowl, using a mixer, beat cream cheese, sugar, sour cream, remaining egg, 3
yolks and remaining vanilla; beat until smooth and creamy. Spread filling over dough. Bake 2530 mins, or until center is set. Sprinkle toffee over top immediately when removed from oven.
Let cool 30-45 mins; cover then put in fridge for at least 3 hrs or overnight. Store in fridge.
STRAWBERRY FILLED WHITE CHOCOLATE BARS
¼ cup sliced almonds
½ cup butter
12oz white chocolate chopped (about 2 cups total), divided
2 eggs
½ cup sugar
1 cup flour
½ tsp salt
1 tsp almond extract
¾ cup strawberry jam
Preheat oven to 325*
Line an 8x8" pan with non-stick foil or grease and flour pan.
Toast the almonds by cooking over low heat in a saucepan, stirring frequently, till light colored
and fragrant; set aside.
Melt butter with 1 cup of the chocolate in microwave. Stir every 30 seconds till smooth and
melted; set aside.
Beat eggs till light and foamy. Add sugar and continue to beat till lemon colored. Stir in melted
white chocolate mixture. Add flour, salt and almond extract; mix just until combined. Spread
half of this dough into pan and bake for 15-20 mins till light brown. Add remaining chocolate
chunks to remaining batter. Carefully spread jam over warm crust (gently warm jam if it's not a
spreadable consistency). Spoon remaining batter over jam. Some jam may show through batter.
Sprinkle with almonds. Bake for 30-40 mins or till toothpick inserted in center comes out clean.
Cool completely and cut into bars.
57
CARAMEL CHEESECAKE TOPPED BROWNIES
For the brownies:
5½ oz unsalted butter, cubed
8oz semi-sweet chocolate, finely chopped
½ cup unsweetened cocoa powder
4 large eggs, room temp
1⅓ cup sugar
2 tsp vanilla
1⅓ cup flour
1 cup toasted pecans, coarsely chopped
For caramel cheesecake layer:
8oz cream cheese, at room temp
2oz butter, at room temp
⅓ cup powdered sugar
⅓ cup instant vanilla pudding mix, about half of a 5.1oz pkg
½ cup caramel sauce
1 tsp ground cinnamon
1 tsp vanilla
⅔ cup toasted pecans, coarsely chopped
⅔ cup miniature chocolate chips
For the chocolate glaze:
½ cup heavy cream
4oz semi-sweet chocolate, finely chopped
1oz unsalted butter, at room temp
Preheat oven to 350*
Line a 9x13 pan with foil and spray with cooking spray.
To make brownies: combine butter and chocolate in a large microwaveable bowl, microwave in
30 second increments until they're melted together, stirring every 30 seconds. Once everything is
melted and smooth, add cocoa and whisk it in. Whisk in eggs one at a time, whisking well after
each one. Add sugar, vanilla and flour; whisk everything together. The texture may be broken
and grainy at first, but continue to whisk until it comes together and is smooth, shiny and satiny.
Stir in nuts. Scrape batter into pan and smooth into even layer. Bake for 22-25 mins, until
toothpick inserted in center comes out with just a few moist crumbs. Let cool completely before
topping with cheesecake layer.
To make cheesecake layer: combine cream cheese and butter in large mixing bowl, mix together
on med speed until light and fluffy. Add powdered sugar, pudding mix, caramel sauce, cinnamon
and vanilla; mix on med speed until well incorporated. Stir in pecans and chips; scrape down the
sides and bottom of the bowl well. Spread it into and even layer on top of the brownies. It can be
made in advance and kept in the fridge until ready to use.
To make the glaze: place chocolate in a med bowl. Pour the cream into a sm saucepan over med
heat. Bring the cream to a simmer, then pour the hot cream over the chocolate. Let the cream sit
and soften the chocolate for one minute, then whisk them together. When smooth, add butter and
whisk it in. Pour glaze over cheesecake layer while it's still warm so it flows evenly and creates a
smooth finish on top.
Chill brownies well, until the glaze is set. Lift the brownies from using the foil as handles, cut
into bars to serve.
58
CHOCOLATE COVERED STRAWBERRY CHEESE DANISH
2 cans refrigerated crescent rolls
2 (8oz each) pkgs cream cheese
½ cup sugar
1 tsp vanilla
1 heaping tsp ground cinnamon
1 egg
8oz strawberry preserves
1 egg white, beaten
10oz semi-sweet mini chocolate chips
Preheat oven to 350*
Grease a 13x9 baking pan.
Lay a pkg of crescent rolls in the pan and pinch the seams together.
Beat the cream cheese, sugar, vanilla, cinnamon and the egg together until smooth. Spread the
mixture over the crescent rolls evenly. Place small dollops of preserves all over the cream cheese
layer. Making sure you space evenly leaving space between the dollops.
Lay the second pack of crescent rolls over the top. Brush the surface of the unbaked rolls with
the egg white. Bake 35-45 mins until the top is golden. Remove from oven and immediately
sprinkle the top with the chips. Allow chips to melt and then spread evenly over the top while
still warm. Allow chocolate to set before cutting into squares.
CHERRY PASTRY BARS
1 cup butter, softened
2 cups sugar
4 eggs
3 cups flour
½ tsp almond extract
1 tsp vanilla extract
1 large can (21oz) cherry pie filling
Icing:
3 tbsp milk
1 tbsp butter, melted
1 tbsp cream cheese, softened
5 heaping tbsp powdered sugar
Preheat oven to 375*
Line a 13x9 pan with parchment paper.
To make dough: cream butter and sugar together until very light and fluffy. Add eggs one at a
time, then beat in the extracts. Gradually mix in the flour until well incorporated. Spread ¾ of the
batter into the pan. Spread pie filling over batter. Drop remaining batter by spoonfuls over the
top. Bake for 45 mins. Let cool completely.
To make icing: whisk all ingreds together then drizzle over cooled bars before slicing.
59
CHERRY MINI CAKES
Cake:
1 box Betty Crocker SuperMoist white cake mix (water, oil and egg whites as called for on box)
1 pkg (0.13oz) cherry-flavored unsweetened soft drink mix (like Kool-aid)
1 tsp almond extract
Glaze:
1 bag (2 lbs) powdered sugar (8 cups)
½ cup water
½ cup corn syrup
2 tsp almond extract
2-3 tsp hot water
Preheat oven to 375*
Grease bottoms only of about 58 mini muffin cups. In large bowl, beat all the cake ingreds with
electric mixer on low speed for 30 seconds, then on med speed for 2 mins, scraping the bowl
occasionally. Divide batter evenly among muffin cups (about ½ full). If you have to bake in
batches, refrigerate batter while baking other cakes; wash pan between batches.
Bake 10-13 mins or until toothpick comes out clean. Cool 5 mins, remove from pan to cooling
rack. Cool completely, about 30 mins.
Place cooling rack on a cookie sheet lined with waxed paper to catch glaze drips.
In a 3-quart saucepan, mix all glaze ingreds, except hot water. Heat over low heat, stirring
frequently until sugar dissolves. Remove from heat. Stir in 2 tsp hot water, if needed add the 3rd
tsp of hot water so glaze will coat cakes. Turn each cake so top is down on cooling rack. Pour
about 1 tbsp glaze over each cake, letting glaze drip. Let stand until glaze sets, about 15 mins.
Decorate with tiny little red hearts (sold at a store where you can get decorating sugar). Store
loosely covered.
NOTE: bake cakes and freeze, add glaze when it's time to serve them.
LEMON MAGIC BARS
1 roll Pillsbury refrigerated sugar cookies
1 tsp grated lemon peel
1½ cups white vanilla baking chips (9oz)
¾ cup sweetened shredded coconut
½ cup chopped macadamia nuts
1 can (14oz) fat-free sweetened condensed milk
1 tbsp lemon juice
¼ tsp lemon extract
Preheat oven to 350*
Line a 13x9 pan with foil; spray foil with cooking spray. In large bowl, break up cookie dough.
Add lemon peel; beat with electric mixer on low speed until peel is well combined. Press dough
in bottom of pan. Sprinkle with white chips, then coconut, and then nuts. In a bowl, stir together
milk, lemon juice and lemon extract. Pour over the top. Bake 28-35 mins or until edges are
golden brown and center is slightly glossy. Cool completely, about 45 mins.
60
CHOCOLATE CHIP PEANUT BUTTER CARAMEL PECAN COOKIES
½ cup butter, softened
1 cup + 1 tsp sugar, divided
1 cup light brown sugar, tightly packed
2 eggs
2 tsp vanilla extract
2¼ cup flour
¾ cup baking cocoa
1 tsp baking soda
1 cup chopped pecans, divided
1 pkg 13oz Rolo candies
1 cup peanut butter
½ cup semi-sweet mini chocolate chips
Preheat oven to 375*
In large mixing bowl, cream butter, peanut butter, 1 cup of sugar, and brown sugar until well
blended. Beat in eggs and vanilla. Combine flour, cocoa and baking soda in a separate bowl;
gradually add to creamed mixture just until combined. Stir in ½ cup nuts and chips. Shape dough
by tablespoonfuls around each Rolo. In a small bowl, combine remaining pecans and sugar; dip
each cookie halfway into pecan mixture. Place cookies nut side up on ungreased baking sheets.
Bake 7-10 mins or until top is slightly cracked. Cool for 3 mins; remove to wire racks to cool.
STARBUCKS LEMON LOAF
1½ cups flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
3 eggs
1 cup sugar
2 tbsp softened butter
1 tsp vanilla
1 tsp lemon extract
⅓ cup lemon juice
½ cup vegetable oil
Lemon Icing:
1 cup + 1 tbsp powdered sugar
2 tbsp milk
½ tsp lemon extract
Preheat oven to 350*
In a large bowl, combine flour, baking soda, baking powder and salt. In a separate bowl, blend
eggs, sugar, butter, vanilla, lemon extract, lemon juice and oil with electric mixer. Pour wet
ingreds into dry ingreds and mix until smooth. Pour into a well greased 9x5 loaf pan; bake for 45
mins. When loaf is cool, remove from pan and ice with icing. To make icing: mix all ingreds.
61
CHOCOLATE TURTLE CAKE # 2
1 pkg Devil's food cake mix (or any chocolate cake mix), and ingreds needed to make cake
½ cup evaporated milk
¾ cup butter
1 cup chocolate chips
1 cup chopped pecans
3 tbsp milk
2 cups sugar
2 tbsp corn syrup
1 tsp vanilla extract
14oz of caramels
Preheat oven to 350*
Prepare cake batter as on pkg; put half the batter in pan and bake for 15 mins. Meanwhile in a
saucepan melt the caramels with butter and evaporated milk. Pour this mixture over the semibaked cake layer. Sprinkle top with chips and nuts. Put remaining batter over the top and bake
for another 20 mins. Allow to cool completely before serving.
NOTE: the recipe does not call for a pan type, use whatever you prefer. I also like to drizzle
melted caramels (or caramel topping) over top with some melted chocolate and some nuts.
CHOCOLATE COCONUT BARS
1½ cups graham cracker crumbs
1⅔ cup sweetened condensed milk
½ cup semi-sweet chocolate chips
1½ cup flaked coconut
Preheat oven to 350*
Grease a 9" square baking pan. In a large bowl, mix together the crumbs, milk, chips and coconut
until well blended. Press mixture into pan; bake for 30 mins. Cool and cut into bars.
LEMON ANGEL CAKE BARS
1 pkg (16oz) angel food cake mix
1 can (15¾ oz) lemon pie filling
1 cup finely shredded unsweetened coconut
Frosting:
1 pkg (8oz) cream cheese, softened
½ cup butter, softened
1 tsp vanilla extract
2½ cups powdered sugar
3 tsp grated lemon peel
Preheat oven to 350*
In a large bowl, mix cake mix, pie filling and coconut until blended; spread into a greased
15x10x1" baking pan. Bake 20-25 mins or until toothpick inserted in center comes out clean.
Cool completely in pan on a wire rack. Meanwhile in a large bowl beat cream cheese, butter and
vanilla until smooth. Gradually add powdered sugar. Spread over cooled bars; sprinkle with
lemon peel. Refrigerate, covered, at least 4 hours. Cut into bars or triangles.
62
IMPOSSIBLY EASY TOFFEE BAR CHEESECAKE
¼ cup milk
2 tsp vanilla
2 eggs
¾ cup packed brown sugar
¼ cup Original Bisquick mix
2 pkgs (8oz each) cream cheese, cut into 16 pieces, softened
3 bars (1.4oz each) chocolate covered English toffee candy, coarsely chopped
½ cup caramel topping
Preheat oven to 325*
Spray bottom only of 9" pie plate with cooking spray.
In blender, place milk, vanilla, eggs, brown sugar and Bisquick. Cover; blend on high speed 15
seconds. Add cream cheese. Cover; blend 2 mins. Pour into pie plate. Sprinkle candy over top;
swirl gently with table knife to evenly distribute candy. Bake 30-35 mins or until about 2" of
edge of pie are set and center is still soft and wiggles slightly. Cool completely, about 1 hour.
Refrigerate at least 4 hrs. drizzle caramel topping over each slice before serving. Store in fridge.
NOTE: good with nuts sprinkled over top, or pass a bowl for each person to add nuts if desired.
STRAWBERRY WHITE CHOCOLATE PIE
Crust:
1½ cups graham cracker crumbs
5 tbsp butter, melted
Dash of salt
Filling:
12oz cream cheese, softened (1 and ½ pkgs)
2 cup powdered sugar
½ cup white chocolate chips
1½ tbsp orange juice (fresh is best)
2 cups Cool Whip (thawed)
Dash of salt
Topping:
1 lb strawberries, sliced
3 tbsp white chocolate chips
To make crust: mix the graham cracker crumbs and butter. Add dash of salt and blend well. Pour
crumbs into a regular size pie dish. Using a small measuring cup form pat the crumbs to form a
crust, pressing firmly along bottom and up sides.
To make filling: put chips in small bowl and microwave to melt chips in 30 second intervals, stir
after each 30 seconds until melted; set bowl aside to cool just a bit. In your stand mixer or large
mixing bowl, place cream cheese and beat until smooth. Add powdered sugar and mix until well
combined. Add Cool Whip, orange juice, and the melted white chocolate. Add salt and mix well
until combined, creamy and smooth. Carefully spoon into crust.
To make topping: lay strawberries over top of filling starting at outside edge and working to the
center. Melt the chips in the microwave as above. Drizzle chocolate over the top. Chill for at
least 1 hour before serving.
63
LEMON CREAM CHEESE PINWHEELS
1 can (12oz) Pillsbury Grands Big & Flaky refrigerated crescent dinner rolls
4oz (half of an 8oz pkg) cream cheese
2 tbsp sugar
¼ tsp vanilla
½ cup lemon curd
Icing:
½ cup powdered sugar
1 tsp lemon juice
1 tsp water
Preheat oven to 350*
Lightly spray 8" round cake pan with cooking spray.
Unroll dough; separate into 4 rectangles. Pinch perforations to seal. In a small microwavable
bowl, microwave cream cheese on high 30 seconds. Stir in sugar and vanilla until smooth.
Divide cream cheese mixture among the rectangles; spread in thin layer to within ¼ " of 1 long
end of each rectangle. Divide lemon curd among rectangles, gently spread over cream cheese
mixture. Starting with long side that’s clean on edge, roll up rectangle into long tube, pinching
clean edge closed. Cut each tube into 4 equal slices. Place slices cut side up and 1" apart in pan.
Bake 20-22 mins or until top is golden brown. Meanwhile, beat icing ingreds until smooth.
Drizzle icing over warm rolls.
STRAWBERRY CHEESECAKE ICE CREAM
1 pkg (8oz) cream cheese, softened
⅓ cup refrigerated French vanilla nondairy creamer
¼ cup sugar
1 tsp grated lemon peel
1 carton (16oz) frozen whipped topping, thawed
1 pkg (16oz) frozen sweetened sliced strawberries, thawed
In a large bowl, beat the cream cheese, creamer, sugar and lemon peel until blended. Fold in
whipped topping and berries. Transfer to a freezer container; freeze for 4 hours or until firm.
Remove from the freezer 10 mins before serving. Yield: 2-quarts
PECAN PIE CUPCAKES
1 cup chopped pecans
½ cup flour
1 cup packed brown sugar
⅔ cup butter, melted
2 eggs
Preheat oven to 350*
In a med bowl, combine all ingreds and mix well. Spray a miniature muffin tin with non-stick
cooking spray (the one with flour in it works best). Fill each muffin cup ¾ full, if you over fill it
they will overflow. Bake for approximately 18 mins. Let them cool for 1 minute and then flip
them out onto a cooling rack, if you leave them in the pan they will have to be chiseled out!!
64
CHERRY CINNAMON ROLL CAKE
Cake:
3 cups flour
¼ tsp salt
1 cup sugar
4 tsp baking powder (not a typo, yes it's 4)
1½ cups milk
2 eggs
2 tsp vanilla extract
½ cup (1 stick) unsalted butter, melted
1 cup tart pie cherry's, pitted and chopped (coated in 2 tsp of flour)
Topping:
1 cup (2 sticks) unsalted butter, at room temp
1 cup brown sugar
2 tbsp flour
1 tbsp cinnamon
Glaze:
2 cups powdered sugar
5 tbsp milk
1 tsp vanilla extract
Preheat oven to 350*
To make cake: in an electric or stand mixer; mix flour, salt, sugar, baking powder, milk, eggs and
vanilla. Once combined well, slowly stir in the melted butter. Fold in cherries. Pour batter into a
greased 13x9 baking pan.
To make topping: in a large bowl, mix the butter, brown sugar, flour and cinnamon until well
combined. Drop evenly over cake batter by tablespoonfuls and use a knife to marble/swirl
through the cake batter.
Bake for 25-30 mins or until toothpick inserted in center comes out nearly clean.
To make glaze: whisk powdered sugar, milk and vanilla in a bowl. Whisk until smooth. Drizzle
over warm cake. Serve cake warm or at room temp.
WHITE CHOCOLATE RITZ FLUFFERNUTTER BARS
16oz vanilla almond bark
14oz can sweetened condensed milk
50 (ish) Ritz crackers
1½ cups creamy peanut butter
7oz jar marshmallow fluff
Line a 13x9 pan with foil. Spray foil with non-stick spray. In a large bowl, melt bark as on pkg.
Stir in milk and stir until smooth and combined. Spread half the mixture into bottom of the pan.
Press crackers on top of candy, so that they are touching. You'll have roughly 7 rows of 4
crackers across. Spoon peanut butter evenly over surface of crackers, spread with back of a
spoon. Spoon marshmallow crème evenly over peanut butter. Top surface evenly with crackers
as previous layer. Pour remaining bark over top of crackers (if it's too thick to pour, place in
microwave and heat for 30 seconds at a time until thin enough to spread). Spread over top.
Garnish with sprinkles if desired, cover and refrigerate until firm. Cut into bars. Store in fridge.
65
CARAMEL APPLE CREAM CHEESE BUNDT CAKE
Cake:
1 8oz pkg cream cheese, softened
2 cups sugar, divided
4 eggs, divided
1 cup canola oil
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
¼ tsp baking soda
2 cups peeled and chopped apples (2 med apples) (we prefer Gala apples)
1 cup peeled and shredded carrots
Icing:
1 cup packed brown sugar
½ cup butter
4 tbsp milk
1 cup powdered sugar
1 tsp vanilla
Preheat oven to 350*
Beat cream cheese, sugar, and 1 egg together until well mixed and smooth.
Into a large mixing bowl or stand mixer bowl; place 1¾ cup sugar, 3 eggs, and oil. Beat until
well combined and a bit frothy. Should take about 2 mins.
In a small mixing bowl combine flour, baking powder, cinnamon, salt, and baking soda. Add the
dry ingreds to the oil/sugar mixture, mix just until combined. You don't want to over-mix it.
Add apples and carrots to the bowl and mix them in with a wooden spoon.
Generously spray a bundt pan with cooking spray (the spray with flour in it works the best!!)
Gently add half the batter to the pan. Spread cream cheese mixture over the top of the batter;
then spread remaining batter over the top. Bake for 45-50 mins or until toothpick comes out
clean. Let rest for 10 mins then invert pan over wire rack.
To make icing: place brown sugar, butter and milk into a med saucepan and bring to a boil over
med-high heat. Stir it while boiling for 1 min. Then add powdered sugar and vanilla to saucepan
and whisk to combine. At first it will be thin, but as it cools it will thicken up. Use a spoon and
drizzle icing over cake. If icing starts to get hard before you can drizzle it all over, just pop
saucepan back on the stove and let it warm up over med-high heat. It will thin out enough for
you to drizzle it. Cover leftovers tightly with plastic wrap.
NOTE: even better the second day!
EASIEST PEANUT BUTTER FUDGE EVER
2 cups sugar
½ cup milk
1 tsp vanilla
¾ cup peanut butter
Bring sugar and milk to a boil. Boil 2½ mins, remove from heat and stir in peanut butter and
vanilla. Pour into a pan. That's it!
66
PEACHES N' CREAM BARS
1 tube (8oz) refrigerated seamless crescent dough sheet
1 pkg (8oz) cream cheese, softened
½ cup sugar
¼ tsp almond extract
1 can (21oz) peach pie filling
½ cup flour
¼ cup packed brown sugar
3 tbsp cold butter
½ cup sliced almonds
Preheat oven to 375*
Unroll crescent dough sheet into a rectangle. Press onto bottom and slightly up sides of a greased
13x9 baking pan. Bake 5 mins. Cool completely on a wire rack.
In a large bowl, beat cream cheese, sugar and extract until smooth. Spread over crust. Spoon pie
filling over cream layer. In a bowl, whisk flour and brown sugar. Cut in butter until mixture
resembles coarse crumbs. Stir in almonds; sprinkle over peach layer. Bake 25-28 mins or until
edges are golden brown. Cool in pan on a wire rack. Cut into bars. Store in an airtight container
in the fridge.
PINEAPPLE UPSIDE DOWN CAKE IN A GLASS * THE DRINK
1 splash grenadine syrup
1 (1.5 fluid oz) jigger cake-flavored vodka
3oz pineapple juice
1 maraschino cherry
Ice
Fill a glass with ice, splash grenadine over ice. Pour vodka and pineapple juice over ice; stir. Add
cherry and serve. Makes: 1
APRICOT SMASH
1 large ripe apricot (or 2 small)
¾ oz fresh squeezed lemon juice
1oz agave nectar
2oz really good bourbon
Muddle apricot in shaker, as much as possible. Add all ingreds, plus ice; shake, shake, shake!
Double strain using shaker strainer and a small strainer, serve. Makes: 1
SUNLIGHT IN A GLASS
1oz white rum
1.5oz banana liqueur
Splash of lemon juice
Orange soda
In a shaker put rum, banana liqueur and lemon juice; shake. Add to a highball glass with some
ice, top with orange soda.
67
KEY LIME WHIPPED LEMONADE
1 cup Countrytime Lemonade drink mix
2 cups cold water
40oz chilled pineapple juice (original recipe called for 46oz, we prefer 40oz)
24oz chilled Sprite Zero (can use regular Sprite)
Pinnacle Key Lime Whipped Vodka, to taste
Frozen pineapple chunks
Combine drink mix, water, pineapple juice, and Sprite Zero in a large pitcher; stir well. Pour into
glasses, add vodka to each glass. Add frozen pineapple chunks to keep drinks cool. Enjoy!!
STRAWBERRY & LIME MOSCATO PUNCH
1.5 liter Moscato wine
1 can frozen limeade concentrate, defrosted, divided
1 cup strawberries, diced
1 cup strawberries, sliced
1 lime, sliced
2 liter 7-up
Place diced strawberries and ¼ cup of the limeade in a blender and puree, then run through a
strainer to remove most of the seeds. Pour into a pitcher. Add the remaining limeade and wine to
the pitcher. Add strawberry and lime slices to pitcher. When ready to serve, pour in a glass and
top each one off with 7-up (do this to your taste). It looks pretty when you garnish each glass
with a strawberry.
PEACH FUZZIES
1 (12oz) can frozen pink lemonade concentrate, slightly thawed, divided
¾ cup vodka, divided
¾ cup water, divided
4 cups peeled and cubed fresh ripe peaches (about 6 large), divided
Crushed ice
Process half of each of the first 4 ingreds in a blender, stopping to scrape down sides. Fill blender
with crushed ice to the 5-cup level, and process until smooth. Pour into a pitcher. Repeat process
and pour into same pitcher. Makes: 10 cups
SPIKED LEMONADE
2 cups lemon-flavored sparkling water or club soda, chilled
½ cup citrus-flavored vodka, chilled
½ cup fresh lemon juice
¼ cup sugar
¼ cup orange liqueur
Crushed ice
Lemon slices for garnish
Mix first 5 ingreds in a pitcher. Serve over crushed ice. Garnish with lemon.
Makes: 3¼ cups.
68
TOPICAL CHAMPAGNE PUNCH
2 cups pineapple-mango juice, chilled
2 cups orange juice, chilled
2 cups cranberry juice, chilled
2 cups guava nectar, chilled
1 cup apple juice, chilled
1 (750-ml) sparkling wine, chilled
Garnishes: sliced star fruit, lime slices
Combine first 5 ingreds in a large bowl. Stir in sparkling wine. Garnish if desired.
PINA COLADA
½ cup chopped fresh pineapple
3oz (6 tbsp) silver or white rum
1½ oz (3 tbsp) fresh lime juice
3oz (6 tbsp) cream of coconut
2oz (¼ cup) pineapple juice
3 cups ice
½ oz (1 tbsp) black strap rum, optional
Garnishes: fresh pineapple wedges and mint leaves
Combine first 6 ingreds in blender. Blend on high until smooth. Pour mixture into 2 tall glasses.
Top each with ¼ oz (1½ tsp) black strap rum. Garnish. Makes: 2
BLENDED BLUE HAWAIIAN
⅓ cup (2½ oz) pineapple flavored vodka
2 tbsp (1oz) Blue Curacao
2 tbsp (1oz) coconut flavored rum
1 tbsp (½ oz) amaretto liqueur
2 tbsp (1oz) lime juice
¼ cup agave nectar or sugar
4 cups cracked ice
Combine ingreds in blender. Blend on high until smooth.
KAPALUA SUNRISE
2 cups lilikoi or passion fruit juice, chilled
2 cups guava juice, chilled
2 cups orange juice, chilled
1 cup cranberry juice, chilled
½ cup pineapple juice, chilled
½ cup apple juice, chilled
Combine all ingreds in a large pitcher, stirring well.
Makes: 5 cups
Makes: 8 cups
69
CROCKPOT LEMONADE MOONSHINE
5 lemons, juiced
6 cups water
2 cups sugar
2 cups Everclear grain alcohol 190 proof or vodka
In crockpot, add water, sugar and lemon juice. Heat on high for 2 hrs. Unplug crockpot and
allow mixture to cool to room temp. Once cooled, add Everclear or vodka; mix well. Fill quart
jars with mixture and put on a lid and ring. Allow to sit for up to 30 days.
VODKA CRANBERRY SLUSH
1½ quarts cranberry juice cocktail
1 (6oz) can frozen orange juice, defrosted
2 cups vodka
Combine all of the ingreds in a big plastic container. Freeze for a few hours. Stir occasionally.
Scoop into glasses to serve.
MOSCATO STRAWBERRY LEMONADE
1 bottle pink Moscato
6 cups lemonade
¼ cups strawberry vodka
Frozen strawberry slices (to your taste)
Lemon slices (to your taste)
Mix everything in a large pitcher, enjoy!!
PEACH WINE
3 ripe peaches (or can use a 15oz can of peaches)
1 bottle Pinot Grigio
1 bottle Peach Sparkling Wine
1 lime, cut into wedges
Place peaches in blender, leave skin on. Pour Pinot Grigio in blender and blend until smooth.
(can store in fridge at this point overnight). To serve: fill glass with ice, then fill about ⅔ full
with wine mixture. Top off with sparkling wine. Squeeze in lime juice from 1 wedge and serve.
LUCKY LEMON SEVEN COCKTAIL
5 small lemons, sliced thin, divided
6oz Grey Goose vodka
8-16oz 7-up (to taste)
8 ice cubes
Fill a lg glass (approx 20oz) with 4 lemon slices. Add vodka, allow to set for 15 mins and then
using a muddler, muddle thoroughly. Lemons should be shredded when done. In 2 fresh large
glasses add 4 cubes each. Pour ½ the lemon vodka mixture in each through a stainer. Add 4-8oz
of 7-up to each and serve.
70
TIPSY PEACH LEMONADE
2 fresh peaches, peeled and diced
1 cup sugar
4 cups water
¾ cup lemon juice (fresh is best)
1oz vodka
Peach slices for garnish
Put peaches, sugar and water into a 2-quart pan, bring to a boil. Lower heat and simmer until
sugar is completely dissolved, approximately 10 mins. Allow to cool to room temp. Strain
through a sieve, pressing to extract as much juice as possible. Stir in lemon juice, ladle into a tall
glass that has been filled with ice. Add vodka and stir. Garnish with peach slices.
EASY STRAWBERRY LEMONADE
1 (12oz) can frozen lemonade concentrate, thawed
4½ cup water
1 (10oz)pkg frozen strawberries, partially thawed
In large pitcher mix lemonade and water, stir in berries. Servings: 10
CABLE CAR MARTINI
1½ oz Captain Morgan Original Spiced Rum
¾ oz Orange Curacao
1½ oz sour mix
½ oz Bacardi 151-proof rum
1½ tsp cinnamon
1½ tsp sugar
Orange rind spiral for garnish
Mix rum, Curacao and sour mix in a cocktail shaker filled with ice; shake until chilled. Dip rim
of chilled martini glass in 151-proof rum. Coat rim of glass with mixture of cinnamon and sugar.
Strain contents of shaker into glass and garnish.
SOUTHERN SWEET TEA
2 quarts cold water, divided
2 family size tea bags
1 cup sugar
Place 1 quart water in a pan and bring to a boil. Add the tea bags, cover and let steep for 10-15
mins. Remove the tea bags, add the sugar and stir until completely dissolved. Add the additional
quart of cold water and stir. Serve over ice. Lemon and or mint is optional.