Taco Soup

We had Taco Soup tonight (leftover from Sunday) which is so yummy:




Ingrediants: 1 lb ground beef, 1 onion (diced), 4 cloves garlic (minced), 30 oz kidney beans, 30 oz canned corn, 30 oz canned diced tomatoes (all with juices), 2 cups chicken or veggie broth, season with 1 T chili powder and 1 package taco seasoning (I just looked up what is in the seasoning online and put in the individual spices/herbs since I didn't have the mix).



Brown meat and onion in large dutch oven or stock pot. Add garlic and stir. Drain meat.



Add in all cans (I used 2 14.5 oz cans of each) with juice.



Add broth and seasonings. Stir and bring to a boil. Simmer 30 min or so to let flavors meld. Great with Fresh Mex. Salad or rolls. We were in a hurry so just ate it on it's own. Mmmm. I've had 3 bowls today (lunch 1, dinner 2). :D

 
 
[from Rochelle]

Pumpkin Cookies

Here are my pumpkin cookies:




4 cups flour

2 cups oats

2 tsp baking soda

2 tsp ground cinnamon

1 tsp salt

1.5 cups softened butter

2 cups packed brown sugar

1 cup granualted sugar

1 egg

1 tsp vanilla

1 can (16 oz) pumpkin

1 cup chocolate chips



combine dry ingredients and wet ingredients separately. Mix together. Drop on cookie sheet. Bake @ 350 for 20-25 minutes.


[from Valerie]

Pumpkin Baked Ziti with Caramelized Onions and Sage Crumb Topping

Last week's thread made me crave pumpkin, so this is a great vegan recipe that I made last night (and will have leftovers tonight):




Pumpkin Baked Ziti with Caramelized Onions and Sage Crumb Topping



Ingredients:



3/4 lb. uncooked ziti or penne pasta (I used whole wheat)
2 onions, sliced very thinly (I forgot onions at the grocery store--oops! It was good without so if you don't like onions omit)
3 tbs olive oil
1 recipe Cashew Ricotta (recipe to follow)
1 tbs brown sugar
1/4 tsp ground nutmeg
white pepper and cayenne
1 (15 oz) can pumpkin puree (not pumpkin pie mix)
1/4 cup vegetable broth

Sage Bread Crumbs

2 1/2 cups bread crumbs, preferable fresh and homemade (made from about half a baguette or 4 dinner rolls)

1/3 cup walnut pieces, chopped in food processor until resembling coarse crumbs

1/4 cup nonhydrogenated vegan margarine

2 tsp dried, rubbed sage

1 tsp dried oregano leaves

1/2 tsp ground paprika

salt and freshly ground black pepper



PREHEAT the oven to 375. Lightly greatse a 9X11 baking pan



Prepare ziti according to package directions, set aside.



While the pasta is cooking make the caramelized onion:



Preheat a large heavy-bottomed pan over medium heat. Saute the onions in oil until some onion bits are very brown and caramelized, 12-15 minutes. Set aside.



Place the Cashew Ricotta (recipe to follow) in a large bowl and fold in teh pumpkin puree, brown sugar, nutmet, white pepper, cayenne, and vegetable broth and mix. Add the cooked ziti and caramelized onions, stirring to coat the pasta. Pour the mixture into the prepared baking pan and pres lightly with a rubber spatula to level it.



Make the sage bread crumbs:



Melt the margarine in a large, heavy-bottomed skillet over medium heat. Stir int eh bread crumbs, walnuts, dried erbs, and paprika, and season with salt and pepper. Stir constantly until the mixture is lightly coated, 3 to 4 min. Remove from the heat and sprinkle evenly over the ziti.



Bake for 28-30 minutes, until the top of the ziti is golden brown. Cool for 10 minutes before slicing and serving.



Cashew Ricotta Recipe



This can be made ahead of time and stored in the refrigerator or you can incorporate this step into the recipe. This is also great as a stand-in for ricotta in lasagna recipes if you are trying to avoid dairy.



1/2 cup raw cashew pieces



1/4 cup fresh lemon juice (I used lime because I didn't have a lemon)



2 tbs. olive oil



2 cloves garlic



1 pd. firm tofu, drained and crumbled



1 1/2 tsp. dried basil



1 1/2 tsp salt



In a food processor, blend together the cashews, lemon juice, olive oil, and garlic until a thick creamy paste forms. Add the crumbled tofu to the food processor, working in two or more batches if necessary, until the mixture is thick and well blended. Blend in the basil and salt.







I love this dish! So delish!



ETA: This recipe comes from a cookbook called "Veganomicon The Ultimate Vegan Cookbook"

 
 
[from Maryea]

Hot Wing Dip

we have two thanksgiving pot lucks this week so my grocery budget is slim pickins! but this is something i am making for one of the pot lucks. it is always a HUGE HUGE HUGE hit. Especially with the fellas:




Hot Wing Dip



16oz cream cheese (2 bricks) softened

8 oz Frank's Red Hot Sauce (HAS to be Franks)

3/4 cup chopped celery

2 cups cooked, shredded chicken (I always use a rotisserie chicken, 'cause I'm lazy like that)

1 cup shredded cheddar cheese

12 oz bottle ranch dressing



Combine cream cheese, hot sauce & celery & microwave for about 2 minutes. Stir and continue to microwave until smooth and blended.



In a large glass baking dish (I use a round bowl type one), combine cream cheese mixture, chicken, dressing and cheddar. Mix well. Top with more cheddar if desired.



Bake at 350 for 30 minutes, and serve with Tortilla chips or corn chip.

 
 
[from Molly]

Chicken Picatta

Ingredients


2 skinless and boneless chicken breasts, butterflied and then cut in half

Sea salt and freshly ground black pepper

2 cups all purpose flour, for dredging

6 tablespoons unsalted butter

5 tablespoons extra-virgin olive oil

1/3 cup fresh lemon juice

1/2 cup chicken stock

1/4 cup brined capers, rinsed

1/3 cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.



In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.



Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.



[from Sue, from http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe/index.html]

Macaroni and Cheese

This is the best macncheese recipe ever! I actually did this last night.




Cook elbow macaroni (8 oz worth). Combine in a quart jar: 2 cups milk, 1/4 cup flour (I accidently put in 1/2 cup and it turned out GREAT.... never had it the other way), and 1 tsp onion salt (I used 1/2 tsp onioin powder, 1/2 tsp salt bc I didnt have onion salt). Shake vigorously for 1 min.



Combine cooked macaroni with contents in jar and 3.5 cups sharp cheddar cheese (I accidently did 4 cups :-)). Stir. Put in greased 9X13 baking dish. Decrust and tear 4 pieces of bread into litle pieces and layer on top of dish. Pour 1/4 cup butter over bread.



SO GOOD!!!! Oh, and I added ham for some added protein.

 
[from Kristin]

Fall Pasta with Pumpkin, Sausage, and Sage

(If you don't eat pork, which we rarely do, I use chicken sausage and and add extra sage)




It's a Rachael Ray recipe, but this is a great place to get the perfect instructions...



http://foodiewife-kitchen.blogspot.com/2009/09/fall-pasta-with-pumpking-sausage-and.html

 
[from Raegan]

Baked Beef Stew

This meal takes a long time to cook, but the prep is fast, so I like to do it on Sundays before we go to church.




Baked Beef Stew



1 pound stew meat (I buy it already chopped to save time, but if you could buy it whole and chop it into chunks yourself)

2 tsp. salt

1 Tbsp. sugar

2 1/2 Tbsp. minute tapioca

black pepper to taste (I do about 1/2 - 1 tsp, but I really like pepper)

5 potatoes, peeled and chopped

1 large onion, peeled and chopped
5 carrots, peeled and chopped

2-3 celery stalks, chopped

1 can of V-8 juice



Preheat oven to 250. Place meat in roasting pan. Mix salt, tapioca, sugar, and pepper together and pour over meat. Add veggies and pour V-8 juice over all. Cover and bake for 5 hours.


[from Kristi]

Shrimp and Cheesy Rice

I think we are going to do shrimp and cheesy rice tonight (Lynnae will get the cheesy rice with chicken instead and a veggie).




Cook shrimp, set aside.



Melt 1/4 cup butter in a skillet, dump in a can of cheddar cheese soup, green onions (maybe 1/4 cup or a little more), green bell pepper (1/3 cup or so), and a bunch of milk so that the the mixture is a light yellow orange color and the butter isnt overwhelming. I never measure the milk... sorry!! I put a lot in. Add pepper.. as much as you like! :) Stir with a whisk. Mix in shrimp.



Cook rice (we use instant bc its fast :)). Serve rice on plate with sauce on top.



It's really good and super easy.



[from Kristin]

Stir Fry

Tonight is one of my "go-to" meals. It is kind of a hodge-podgey stirfry. I always thow tons of veggies in this. You could use any veggies you want. I will list the ones I typically use. I make a lot to have leftovers for lunches for DH and I. My family loves this and eats a lot of it! Use a big skillet if you plan on making this much. Or spilt in two skillets.




Ingredients:

2 packages of Polish Kielbasa sliced into coins.(There are several kinds, I use a lean one made with turkey)

Any kind of veggie you want to add. I normally add:

Chopped green/red/yellow peppers

Broccoli florets

Chopped celery

Sliced mushrooms

Sliced carrots

Cherry tomatoes halved

Brown rice



Directions: Add kielbasa first to begin browning. Then start chopping and adding veggies. I add carrots and broccoli first as they take the longest. I cook my veggies till pretty soft as Emma still only has 6 teeth but that is up to you. Then I add celery, peppers and tomatoes. Mushrooms come last. Season with Italian seasoning. Cook until veggies are the way you want them. Serve over bed of rice and top with parmesan cheese.

[from Molly]

Breadsticks/Pizza Dough/Hoagie Buns/Soup Bowls

This is what I use to make breadsticks and also pizza crusts. This is a super easy recipe. You can mix it by hand if you don't have a mixer. It will make 2 pizza crusts, 6 soup bowls, 8-10 hoagie buns, french bread, or breadsticks.




2.5 cups warm water

2 T yeast

3 T sugar



Let that stand until yeast rises unless you use yeast that doesn't need that.



Add:



5 Tablespoons oil

1 Tablespoon salt

6 cups flour



Mix well. Let rest. Mix every 10-15 minutes for a total of one hour. I have a boshe, and with that, I don't need to mix it again ever. I just let it rise.



Once it is raised, form into whatever you are making. For breadsticks, roll out a little less than .5 inch thick, then I cut it into strips with a pizza cutter. You can spread with egg whites to help brown. I just put melted butter on along with garlilc powder, a little garlic salt, parmesean cheese, and italian seasoning or basil. Then I raise it again.



Cook all items at 375 except pizza crust. That is 425.



Cooking times:



Soup bowls: 23-25 minutes

Breadsticks: 15 minutes or until brown

Hoagie Buns: 23-25 minutes

French bread: 23-25 minutes


[from Valerie]

Slowcooker Lasagna

This is the best lasagna recipe I have ever had. It is in the slow cooker. It isn't necessarily any easier than regular lasagna, but it tastes really good.




1 lb ground beef

2 cloves of garlic minced (but we use 3-4. We like garlic)

1 cup water

1 tsp. salt

1 pkg. no-cook lasagna noodles

4 cups shredded mozarella cheese

1 onion, chopped

1 can (~29 ounces) tomato sauce

1 can (6 ounces) tomato paste

1 tsp. oregano

1.5 cups cottage cheese

1/2 cup grated parmesean



-in a skillet, cook beef, onion, and garlic. Add tomato sauce, tomato paste, water, salt, and oregano (this does not need to be heated up). Mix well.



-in a bowl, mix cheeses together



-in an ungreased slow cooker, spread 1/4 of meat sauce. Arrange 1/3 of noodles over sauce. Spread 1/3 cheese mix over noodles. Repeat twice. Top with remaining meat sauce. We also add a layer of mozarella cheese.



-Cover and cook on low 4-5 hours or until noodles are tender. I have found that in my slow cooker, 4 is actually too long. 3.5 is perfect.



With this recipe, you can add as much of whatever you like. We usually add extra cheese. Also, a nice thing is you can use broken up noodles.


[from Valerie]

Using Your Spinach

Okay, I have been adding spinach to everything this week.




I added it to my fettuchini alfredo sauce recipe and it was really good.



I added it to my stir fry. Very good.



We added it to our breakfast burritos (put it right in with the sausage and eggs). This was AMAZING!



I plan to add it to my breafast casserole recipe next week...



Next week is going to be spinach every night for dinner. Spinach apparently is making everything better. Good thing since it is going crazy right now.

 
[from Valerie]

Grilled Pizza

We grill pizza all the time, too. My husband usually puts it on a stone, but my parents put it directly on the grill. We also brush the crust with some butter and garlic. The hardest part is transfering the pizza to the hot stone on the grill. Be prepared and have it on a floured or nonstick surface so it will slide of easily. Or, you can prep it on parchment paper and put the paper and pizza directly on the stone.




Our favorite topping combination is diced red and green peppers, diced onion, and diced tomato. Sometimes we include mushrooms and/or ground beef as well. I'm a pizza fanatic, so this is one of my favorite meals. I think it will also be fun as the boys get older for them to be able to choose their own toppings to sprinkle on before grilling.

 
 
[from Tracy]

Grilled Spinach Alfredo Pizza

This was heaven.




Remember Amy saying she grills pizza? Last night, we gave it a try. And since our spinach is coming on, we used that in the pizza.



You can do whatever ingredients you like.



We like alfredo sauce.



I add minced garlic. If you use raw, be sure to cook it in a skillet first...unless you like raw garlic. The last time I made this, I cooked up some fresh garlic and it was very good. I also add basil or italian seasoning.



Topping ideas: grilled chicken and tomatoes a mozzerella cheese. Other ideas are mushrooms, red peppers, olives...



We also like traditional flavors with red pizza sauce (canadian bacon, pepperoni, plain cheese, etc.)



You really need to try grilling pizza. It was amazing.

[from Valerie]

Dreamy Dressing

I also have a dressing mixture that is great on salad, especially romaine with strawberries and feta cheese crumbles.




Dreamy Dressing

4 drops liquid stevia (optional or use sugar)

1 TBS poppy seeds

2 TBS sesame seeds

1 1/2 tsp minced onion

1/4 tsp paprika

1/4 cup cider vinegar

1/4 cup red wine vinegar

1/2 cup oil (i used grapeseed oil)

 
[from Tracy]

Sauteed Spinach

Here is simple sautéed spinach, but super yummy!




INGREDIENTS

1 1/2 pounds baby spinach leaves

2 TBS oil

2 TBS chopped garlic (6 cloves)

2 tsp sea salt

3/4 tsp freshly ground black pepper

1 TBS unsalted butter

Lemon



DIRECTIONS

Rinse spinach well in cold water and dry. In a large pot or Dutch oven, heat the oil and saute the garlic over medium heat for about a minute. Add all the spinach, the salt, and pepper. Toss with the garlic and oil. Cover the pot and cook for 2 minutes. Uncover, turning the heat on high and cook for another minute, stirring until completely wilted. Using a slotted spoon, put spinach in a serving bowl and top with butter, a squeeze of lemon, and a dusting of sea salt.



I save this as the last thing to prepare before serving dinner and it's yummy! I just love the garlic.

 
[from Tracy]

Slow Cooker Sweet Potatoes with Applesauce

6 medium (2 pounds) sweet potatoes or yams, peeled and cut into 1/2-inch cubes


1 1/2 cups applesauce

2/3 cup packed brown sugar

3 tablespoons butter or margarine, melted

1 teaspoon ground cinnamon

1/2 cup chopped nuts, toasted

 
Place sweet potatoes in 2- to 3 1/2-quart slow cooker. Mix remaining ingredients except nuts; spoon over potatoes.


2.Cover and cook on low heat setting 6 to 8 hours or until potatoes are very tender.

3.Sprinkle with nuts.



Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
 
[from Kristin]

Thanksgiving Turkey

Reagan, last year was my first year too. I am a recipe research freak. I read and read and read until I find one I like. Even then, I end up taking parts of one recipe and combining it with another. I feel that I have found (in my head, of course) the best way to do it.




I roast, no bag and not stuffed. I do not stuff because: 1) it takes longer to get the stuffing cooked which in turn drys out the turkey. 2) I worry about not cooking it long enough and having raw turkey touch the stuffing.



I do fill the cavity with garlic, lemon, celery and carrots. I also rub an herb butter under Tommy's skin and all around him. I will give you the recipe if you want it.



I have heard that brining produces the juiciest turkey. Oh, and if you don't have one, get a digital thermometer that you leave on the counter so you can see the temp with out opening the door.

 
[from Molly]

Pineapple Casserole

i am making pineapple casserole. it may sound gross, but it is soooo good. i made it for DH's pot luck last week and it was the first thing to go. people were fighting over it. well, not physically, but there were some hurt feelings.




2 cans pineapple chunks & 1 can crushed pineapple drained and put in a casserole dish.



Mix 3 cups shredded chedder cheese, 6 TB flour, 1 cup sugar in a bowl. Sprinkle over pineapple chunks



Melt 2 sticks of butter. Combine butter with 2 sleeves of crushed Ritz crackers. Sprinkle crackers over top of casserole



Bake at 350 for 30 minutes.



[from Molly]

Aunt Cindy’s Cheesy Potatoes

Total Time: 35 min
Cook Time: about 45 min


Ingredients:

• 1 pint sour cream
• 2 C shredded cheddar cheese
• ½ C margarine
• 1 can cream of chicken soup
• ½ C onion, chopped
• 1 t salt
• ½ t pepper
• 32 oz. bag of southern style hash browns, thawed
• 2 C corn flakes, crushed
• 1/2 C margarine, melted

Directions:

Over medium-low heat mix and melt together first 7 ingredients (sour cream to pepper)

Arrange thawed hash browns in 9x13 dish.

Pour melted mixture from #1 over hash browns and mix until coated.

Top with corn flakes and ½ C melted butter.

Cover with foil and bake at 350° for 25-30 min.

6. Uncover and bake for 15-20 min or until bubbling in center.
 
[from lubbersfam]

Dinner Rolls

Here is my recipe for rolls. This is my favorite roll recipe I have tried:




Mix:
2 cups warm water

1/2 cup sugar

2 T yeast



Add:

1 cube melted butter (yes, that might be why this is so good)

2 tsp salt

2 eggs



Mix. Then add 6 cups of flour. Knead.



Raise to top of bowl (double original size). Shape. Put on cookie sheet. Then raise again.



Bake at 350 until golden brown (it seems to take about 20-30 minutes).



There are lots of ways to shape. Here is what I do. To shape, roll out to about a half inch thick and then I use a cup to cut it out in a circle. Then I fold it in half and cut the back side so it stays shut. I also put a little butter in the middle...another reason why it is good. But then you don't need to butter the rolls at all.



I have heard to not roll bread dough out more than twice. So roll, cut out, roll again, cut out. Then don't roll again. Take the left over dough and roll it into a snake (or hotdog) shape, then tie a knot.



You can put egg whites or melted butter on the rolls to help them brown better.



I give myself about 4 hours from start to finish to make rolls. You aren't making them that whole time, but that gives you plenty of time to let them raise. Raising is a big part of good bread.

[from Valerie]

Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)

Ingredients


Muffin Ingredients:

1 cup All-purpose Flour

½ cups Sugar

2 teaspoons Baking Powder

1-½ teaspoon Cinnamon

¼ teaspoons Ground Ginger

½ teaspoons Nutmeg

½ teaspoons Salt

4 Tablespoons Butter, cut into pieces

1 cup (heaping) Pumpkin Puree

½ cups Evaporated Milk

1 whole Egg

1-½ teaspoon Vanilla

½ cups Golden Raisins (optional!)

_____

Topping

2 Tablespoons Sugar

1 teaspoon Cinnamon

¼ teaspoons Nutmeg

_____

FOR FROSTING:

¼ cups Softened Butter

4 ounces, weight Cream Cheese

½ pounds Powdered Sugar

½ teaspoons Vanilla

Preparation Instructions

Preheat oven to 400 degrees. Generously grease 12 muffin tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.

Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.

Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.

To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.

[from Rhianna, from http://thepioneerwoman.com/cooking/2009/10/moist-pumpkin-spice-muffins-with-cream-cheese-frosting/]

Orange Bread

My friend makes this as gifts and it is fantabulous! Yes, that is now a word.




Orange Bread



3 eggs

2 1/4 cup sugar

1 1/8 cup oil



Mix together. Then add:



1 1/2 cup milk

1 1/2 tsp salt

1 1/2 Tablespoon orange peel (zest it)

3 cups flour

1 1/2 tsp baking powder

1 1/2 tsp vanilla

1 1/2 tsp orange extract

1 1/2 tsp butter extract



Pour into greased loaf pans and bake at 350 for 45 minutes. Remove from pans and let them cool for 10 minutes. Return to pans and pour glaze over the top. Let soak for 5 minutes, then return to cooling rack to finish cooling.



Glaze:



1/4 cup orange juice

3/4 cup sugar

1/2 tsp vanilla

1/2 tsp orange extract

1/2 tsp butter extract


[from Valerie]

B's Yummy Dish

I made this last night. It's so simple but so yummy!



1 16 oz box of Angel Hair Pasta

2 cups chicken breast cut up

1 can cream of chicken soup

1 1/2 cups chicken broth

3/4 cup mayo

4 tbsp lemon juice

2 cups shredded mozz cheese



Steps

1. cook chicken, cut up

2. cook pasta

3. In BIG bowl, whisk in cream of chicken soup, chicken broth, mayo, lemon juice. Then add in cheese, chicken, and pasta.

4. put it in a clean 9x13 pan, sprinkle top with parm cheese

5. cook 30 minutes at 350 degrees



It makes allot, so enjoy!!!

[from "B"]

Sherry Cake

In our family, this recipe signals the start of the Christmas season. My mom always made it for gifts for friends and my teachers....now I make it to give as gifts. What's great is that the flavor has to "age" for a few days or so and it freezes amazingly well, so you can make it well in advance. The alcohol cooks out of course.



Sherry Cake



1 box yellow cake mix
1 box (3.5 oz) instant vanilla pudding
4 eggs
3/4 cup cream sherry (do NOT use cooking sherry)
3/4 cup vegetable oil
1 tsp ground nutmeg



Preheat oven the 350 degrees. Beat together ingredients for five or ten minutes. Pour into a greased and floured tube or bundt pan. Bake 45 minutes. Cool and sift confectioners sugar over cake. Wrap in saran and heavy foil and "age" for two days.



*What my mom always did was to use disposable loaf pans to cook them in. Nowadays of course they have the cute seasonal loaf pans which is what I always use. Each recipe will fill three loaf pans. The cooking instructions are the same either way. You don't even need to take them out of the pans. Just sprinkle the sugar and wrap with some colored saran or however you want to make it cute for gifts.

[from Ann]

Easy Baked Manicotti

2 cups spaghetti sauce, divided


1-3/4 cups POLLY-O Original Ricotta Cheese

1-1/2 cups KRAFT Shredded Mozzarella Cheese

1/2 cup KRAFT Grated Parmesan Cheese

1 egg, beaten

1/4 cup pesto

12 manicotti shells, cooked, rinsed in cold water



SPREAD 3/4 cup sauce onto bottom of 13x9-inch baking dish. Mix cheeses, egg and pesto until well blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag. FILL manicotti shells by squeezing cheese mixture into both sides of each shell; place in baking dish. Top with remaining sauce; cover. BAKE 40 min. or until heated through.

[from Kristin]

Thanksgiving Turkey

I ended up brining it for 1 hour per pound, then air dried it overnight, and then roasted it on a V rack at 400 for 30 minutes and then 325 until it was at 165. Then I let it rest for at least 30...probably closer to an hour. I didn't manage to get a pic of the roasted bird, but I did take a picture of the carcass. :) Is that weird? I think I take a picture of everything.

[from Raegan]

Taco Salad

Tonight I'm making a taco salad. I brown some ground turkey and add that to some lettuce, tomato, avocado and some onions. I bake a whole wheat tortilla until it's crunchy and use that as some 'chips' to put on it. Then I make some salsa to use as dressing. It's super good!

[from Christine]

Chicken Pot Pie

Ingredients

4 cups frozen vegetable mix, peas, carrots

1 to 2 tablespoons canola oil

3 tablespoons butter

1 cup chopped onion

1 cup chopped celery

1 1/2 cups low sodium chicken broth

1/2 cup milk

3 tablespoons flour

1 teaspoon curry powder

2 tablespoons dried parsley

1 teaspoon salt

1/2 teaspoon fresh ground pepper

2 cups cubed cooked chicken

1 package puff pastry

Directions

Preheat oven to 400 degrees F.



Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.



In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.

~~~~~~~~~~~~

My husband does not like curry so I sub. the curry for 1 teaspoon of thyme and sub parsley for 1 teaspoon of rosemary. My family loves this recipe!

~~~~~~~~~~~~~~~~~~~~~~

[from Sue]

Kiss Cookies

This is a recipe that my family always makes only at Christmas time...so to me it is a Christmas treat:



Kiss Cookies

1 and 3/4 cups flour

1 tsp. baking soda

1/2 tsp. salt

1/2 cup sugar

1/2 cup brown sugar

1/2 cup shortening

1/2 cup peanut butter

1 egg

2 T milk

1 tsp vanilla



Mix ingredients. Shape into balls. Roll into a bowl of sugar (new sugar, not the half cup--that should be in the dough). Place on cookie sheet. Bake at 375 for 10-12 minutes. While hot, push a kiss in the center of the cookie. Don't push too far or you will go right through :)

[from Valerie]

Hearty Beef Stew

Add savory and hearty flavors to your favorite family meals as they gently simmer in the slow cooker.



USAGEPrep Time: 15 minutes


Cook Time: 8 hours on LOW or 4 hours on HIGH



You Will Need

2 lbs. stew beef, cut into 1-inch cubes

5 cups cut-up fresh vegetables, such as carrots, celery, onions, and potatoes

1 pkg. McCormick® Slow Cookers Hearty Beef Seasoning

1 1/3 cups water


PLACE beef and vegetables in slow cooker.

MIX Seasoning and water until blended. Pour over beef and vegetables; toss to coat well. Cover.


COOK 8 hours on LOW or 4 hours on HIGH. Stir before serving.



[from Sue]

German Pancakes

Here's my Grandma's German pancake recipe. She called it German pancakes because with war rations it was all they could afford to make (when you live on a farm and get free eggs and milk). Its super simple and easy to add extra stuff if you want to make it fancier




preheat oven to 400, and melt 4 tbsp butter in 9x9 pan while oven preheating
mix together:

1/2 cup flour
1/2 cup milk
3 eggs
pinch of salt



pour into hot pan (butter will rise to the top making it look really greasy). Pop in oven for 20 mintues (but do NOT open the oven in teh first 12 minutes or it'll flop). Serve golden brown and puffy with maple syrup or your hcoice of toppings..



(I've been known to add apple bits, raisins, vanilla, cinammon, chocolate drops etc. to this mix... )

[from Harmony]

Caramelized Walnut and Pear Salad

Made a salad and sandwiches last night. The salad was so good I could have rolled in it.




It kind of grossed me out to read breakfast recipes and then savory dinner recipes, but I couldn't refrain from sharing. This little concoction is based on a salad I ate at the Nordstrom Cafe. Oh, and I'm not usually a fan of fruit on my salad either, so even if you don't like it, the salad is worth a shot.



Caramelized Walnut and Pear Salad

Salad greens (I used spring mix)
1 C caramelized walnuts (I used pecans, recipe to follow)
1 C crumbled bleu cheese (I used gorgonzola)
2 pears, sliced
1/2 cup vinaigrette (recipe to follow)
Toss salad, walnuts, cheese and pears with the dressing.

Caramelized Walnuts
1/2 pound walnuts or pecans (about 2 cups)
1 egg white
1/3 cup sugar

Preheat oven to 350. Mix walnuts, egg whites, and sugar together in bowl. Place on cookie sheet and bake for 15-20 minutes. Let cool, then break apart if necessary.


Vinaigrette

1 T chopped shallots
1 T Dijon mustard
2 T sugar
1 tsp minced garlic
1/2 cup of champagne wine or white wine vinegar (champagne is better, but white is fine)
1 1/2 cups of salad oil
3/4 tsp of salt
1/2 tsp pepper



Whisk all ingredients together. Makes 2 cups. I half the recipe and have dressing for salads for dinner for the family and a few days for lunch for me.

[from Raegan]

Mom's Monkey Bread

This has been our family's traditional treat for Christmas morning for many years. I carried it over to my own family now.



Mom's Monkey Bread
3 pkgs frig. Biscuits (cheap ones)- cut into sm. Pcs.
¾ cup brown sugar
1 cup sugar
3 tsp cinnamon
3 tbs Karo syrup-light
1 stick butter
1/2-3/4 cup chopped pecans or walnuts (optional)




*Spray a bundt pan with nonstick cooking spray. Mix the sugar and cinnamon togetherin a small bowl and toss each biscuit pc. until covered. Then fill bundt pan. Sprinkle with nuts.

*Mix butter, karo and brown sugar together in a sauce pan and bring to a boil for 45 seconds. Pour over biscuit pcs.

*Bake at 350 degrees for 35-40 minutes. Serve warm.



We usually have fresh fruit salad, yogurt, etc.. and make it a light meal, as Christmas dinner is coming!!

[from Doodiebug30]

Baked Blueberry French Toast

12 slices day old bread, crust removed
16 oz cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup



Sauce:

1 cup sugar
1 cup water
2 tbs cornstarch
1 cup fresh/frozen blueberries
1 tbs butter


*Cut bread into 1 inch cubes and place half in a greased13 x 9 inch baking dish. Cut cream cheese into 1 inch cubes, place over bread. Top with blueberries and remaining bread.

*In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill for 8 hours or overnight.

*Remove from frig. 30 minutes before baking. Cover; bake at 350 for 30 minutes. Uncover; bake for 25-30 minutes longer or until center is set.

*In a small saucepan, combine sugar, cornstarch and water until smooth. Bring to a boil over medium heat; cook and stir for 3 minutes. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve with French Toast.



Serves 6 - 8

[from Doodiebug30]

Stir Fry

tonight is a stir fry recipe from my neighbor...i'll let you know how it turns out, but it smells great so far:




chicken or tofu (i used 3 chicken tenders)
1 small onion
8 oz mushrooms (i only had half a package, so just use what you have9
10 oz spinach or kale (we are using kale)
1T thyme
1T (to taste) soy sauce
olive oil



using stir fry pan (i use a wok) cook chicken or tofu in olive oil at med high heat and season with salt, pepper, thyme and soy sauce. set aside

add more oil to the pan. throw in diced onion and sliced mushrooms. saute.

add chopped spinach or kale, turning until wilted. this takes a bit of space, so if you pan isn't large, i would set aside the onions/mushrooms first. also drizzle with soy sauce. kale takes longer than spinach, so take that into account.

add in chicken and stir. test seasonings. serve over white or brown rice.



ps: caroline doesn't do well with kale, so she will have the chicken and rice with chopped baby carrots (raw). :)

[from Rochelle]

Oatmeal Buttermilk Pancakes

So I made our favorite Oatmeal Buttermilk Pancakes this morning. DH eats them with honey, I eat then with applesauce, DD eats them plain (and LOVES them).




2 cups buttermilk (I was out so I used vinegar and reg. milk, about 1 T vinegar for each cup milk ~ worked fine)
2 cups old fashioned oats
2 eggs
1/4 c butter, melted and cooled
1/2 c flour (I use whole wheat)
2 T sugar
1 t baking powder
1 t baking soda
1/2 t ground cinnamon

1/4 t salt



soak oats in milk in th fridge over night

mix dry in a small bowl and save for the morning (makes it go faster!! in the am)

mix eggs/butter into oats/milk and then add dry. stir until all is moist. might bubble a little (good!)

heat buttered skillet to med/high and pour on in 1/4 c scoups.

turn when firm. be careful not to brown too dark like me (but they still taste good!)

enjoy!


[from Rochelle]

Breakfast Casserole

Here is another Breakfast Casserole meal:




2 1/2 cups frozen hashbrowns (drain on paper towel)

2 cups shredded cheese

2 cups sausage, bacon, or ham, chopped

1 can cream of mushroom soup

4 eggs (beaten)

3/4 tsp dry mustard

2 1/2 cups milk



Place hashbrowns in the bottom of a 9x12 baking dish. Top with cheese. Combine soup, eggs, mustard, and milk. Pour over top. Bake at 350 for one hour.

[from Valerie]

Baked Oatmeal

3 cups quick cooking oats

1 cup packed brown sugar

2 tsp baking powder

1 tsp cinnamon

1 tsp. salt

1 cup milk

1/2 butter (melted)

2 eggs (beaten)

some additional milk



In mixing bowl, combine first 8 ingredients. Spoon into a greased 9 inch square baking pan. Bake at 350 for 40-45 minutes. Serve with milk. This makes about 9 servings, and it is very heavy. You don't need much :)

[from Valerie]

Breakfast Casserole

Breakfast casserole: We make this every Christmas morning because you can make it ahead the night before and cook it in the AM.


1 dozen eggs
1/2-3/4 cup milk
6 oz sharp cheddar or spicy cheese if you like a kick
1/2 tsp mustard
1 lb of italian or sage sausage (pork or chicken)
S&P to taste
1/4 cup onion, chopped



Cook sausage and drain. Saute onion. Once sausage is cool, mix in all but cheese. Put in coated 9x13 pan. Put more cheese on top! Cook at 350 for 30 minutes and egg is set.

[from Raegan]

Buttermilk Pancakes

I found this buttermilk pancake recipe on the back of my christmas pancake molds and it's the best I've tasted so far. BTW, I keep powdered buttermilk in the fridge and use that in recipes. Keeps forever and no leftover buttermilk to worry about spoiling.




**These freeze really well. I freeze them on a rack in the freezer, when firm I put in freezer bag. To defrost, I put them in the oven on 250 for about 15-20 minutes.



Buttermilk Pancakes:
2 eggs
2 cups flour
3 T sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2.5 cups buttermilk
4 T butter, melted
1/2 tsp vanilla extract
Nonstick cooking spray, or oil



In a bowl using a whisk, beat the eggs until frothy. Add the flour, sugar, baking powder, baking soda, salt, buttermilk, melted butter, and vanilla. Mix just until batter is smooth. Do not overbeat.


Heat griddle over medium until a few drops of water flicked onto the surgace skitter across it. Cook 'em!

[from Raegan]

~~~~~~~~~~~~~~~~~~

I have tried this recipe and we LOVE it! A few things I have learned:

1. Do NOT double this recipe unless you want to stand at your stove cooking pancakes for a couple of hours.
2. If you don't have space in your freezer to freeze the pancakes on racks, I put wax paper between them, put them in a freezer bag, and we are good to go!
3. To defrost mine, I just pop them in the toaster for two cycles. Works perfectly.

[from Valerie]

Dutch Baby:

I use a cast iron skillet, or a pan that can go from the stovetop to the oven.




Dutch Baby:
3 eggs
3/4 cup milk

3/4 cup flour
1/2 tsp salt

3-4 apples, peeled and thinly sliced
1/4 cup melted butter

1/4 cup sugar

cinnamon to taste

Topping:2 T melted butter, powdered sugar



Heat oven to 450. Beat eggs, milk, flour and salt. Melt butter in cast iron skillet. Pour in batter and put in oven for 10 minutes. Lower heat to 350 and cook 5-10 minutes.
In a separate pan, cook apples with butter, sugar and cinnamon. I use less sugar usually.
(The bigger the skillet, the shorter the time needed in the oven. It will puff up, so don't freak out like I did the first time. :) I thought it was going horribly wrong.)

When it comes out of the oven, slide it on a new dish/plate. Pour apples on it and fold in half (like a giant taco). :) Sprinkle with butter and powdered sugar.



One of my fav breakfast recipes!!

[from Raegan]

Bacon, Egg, and Cheese Breakfast Sandwich

Okay, here is one. DH makes this :) It is a Bacon, egg, and cheese on english muffin like they make at mcdonalds, only it is made at home so that automatically makes it lots healthier (and cheaper).


In a skillet, cook eggs mixed with milk. He does it sort of omlet style. He cooks one side, then flips it.

Cook bacon.

Toast and butter english muffins

Cut the egg omelet thing into quarters

Fold up each omlet quarter onto an english muffin. Add cheese on top, then bacon.

[from Valerie]

French Toast Casserole

· 1 pound loaf Italian Bread or other hard bread
· 8 ounces cream cheese or light cream cheese
· ½ c brown sugar, divided
· ½ tsp. vanilla or almond extract
· ½ c. chopped pecans or no nuts
· 4 eggs

· 2 c. Milk

· 1 tsp. cinnamon

· 2 TBSP. butter, melted

· Cut bread into cubes. Place half of bread cubes into greased 9x13 baking dish.


· Microwave the cream cheese until melted, stirring midway. Stir 1/4 c. of the sugar and the extract into the melted cream cheese. Pour this mixture over the bread cubes (will not completely cover the bread). Sprinkle nuts over the cream cheese layer. Top with remaining bread cubes.


· In a bowl, beat the remaining sugar, eggs, milk, cinnamon and melted butter together. Pour over bread cubes.


· Freeze at this point or let sit in refrigerator overnight.


· Bake at 350 deg. F for 35 minutes. Serve with warm syrup or fruit toppings

[from Lauren]

Baked Apples

Baked apples: peal and slice thin. Put small amount of butter in covered sauce pan, add apples, cook on low. I add a little cinnimon/sugar or stevia mixture I pour over the apples.Let them cook for about 30 minutes. They are delicous!

[from Ada]

BBQ Chicken

For the chicken: I buy the frozen tenderloins, use Sweet Baby Ray's origional sauce: Lay the ck in a glass dish and cover with the bbq sauce. Cook at 350 for 1 hour

[from Ada]

Scrambled Eggs & Cheese Toast

Breakfast: Scrambled egg and cheese on toast. So easy and DELICIOUS!!! :) Litterally scramble an egg with cheese, and put it on toast..viola! Its a whole house pleaser!!!

[from Ada]

Manda's French Toast

I just made french toast for dinner tonight :) It's the only thing I know how to make really well honestly because it's the only thing my mom ever showed me how to make. Here's how my family does it:



Take maple syrup out of fridge and allow it to warm on counter as you cook or microwave in a bowl.

Mix 4 eggs and milk (I have no exact measurement but I basically pour it so that it just winds around 2-3 of the egg yolks, it's probably about 1/4 cup)

Add a bit of vanilla extract to the mixture

dip each side of the bread into the egg/milk mixture, being careful not to let it soak through, just lightly dip it.

Put on hot pan (greased already) at about medium-high heat and sprinkle ground cinnamon on top. Cook, flip when golden brown, and remove when the second side is golden brown.

Repeat :)



This makes about 8 pieces of french toast so enough for 3-5 people.


*I always use the extra egg mixture which is too eggy for french toast to make some quick scrambled eggs and feed that to the dog, eggs about once a week make dogs coats really glossy and shiny.

[from Manda]

Taco Bean Dip (7 layer dip)

1 medium can refried beans

1 medium jar hot salsa

avocado mixed with lemon juice from one lemon

1 pint sour cream

1 can olives, sliced and drained

1 large or 2 medium tomatoes chopped

1 bunch green onions

1 cup grated cheese



Spread beans in the bottom of the pan (9x13). Layer the rest. Serve with chips.



You can add whatever sounds good to you.


[from Valerie]

Black Bean Dip

1 can drained and rinsed black beans

2 cups thick salsa

1/2 cup chopped green onions

1/4 tsp cumin

1/2 tsp crushed garlic or 1/8-1/4 tsp garlic powder

1 chopped ripe avocado



Mix well. Serve with corn chips



[from Valerie]

Fruit Dip

2 8 ounce creame cheese--softened
13 ounces marshmallow creme



Mix together until all of the lumps are out. Whenever I am mixing cream cheese, I just set the timer for four minutes and commit to beating for at least that :)



Add:

1 Tablespoon orange rind (zest)
dash of ginger



Serve with fruit and angel food cake


[from Valerie]

Spinach Dip

This makes a lot and only lasts for a few days, so you might want to half the recipe if it isn't a large group.


2 cups of mayo

2 16oz containers of sour cream

2 small boxes of frozen CHOPPED spinach (defrosted and drained. Squeeze the water out.)

6 green onions, chopped

1 can water chestnuts, chopped

2 pkg dry knor leak soup mix (I actually use one package of onion soup mix)



Mix ingredients together and refridgerate for three hours. Serve with French bread, crackers, and veggies.

[from Valerie]

Stuffed Mushrooms

20 medium Mushrooms
3 tbs Butter
2 tbs finely chopped Onions
2 tbs finely chopped Red Bell Pepper
14 Ritz crackers, finely crushed
¼ cup Parmesan Cheese
½ tsp Italian seasoning
1 tbs Pepper Sauce
Dash Garlic powder
2-3 cloves fresh minced Garlic
¼ Frozen Spinach, thawed and warmed
OPTIONAL: ¼ cup Mozzarella cheese



*Preheat oven to 400. Remove stems from mushrooms. Finely chop enough of the stems to measure ¼ cup; set aside. Cover and refrigerate remaining stems for later use.

*Melt butter in large skillet on medium heat. Add chopped stems, onions and peppers; cook until veggies are tender. Thaw and heat the spinach.

*Stir in cracker crumbs, cheeses and seasoning. Spoon mixture evenly into mushroom caps and place on ungreased baking sheet. Bake 15 minutes or until heated through.

*Can be stuffed several hours ahead. Cover and refrigerate until ready to bake. Baking time is 20 minutes.

[from doodiebug30]

Mini Cheese Balls

8 oz Chive & Onion Cream Cheese
8 oz Mozzarella shredded heese
4 slices bacon, cooked & crumbled
½ tsp Italian seasoning
½ tsp garlic powder
½ tsp toasted walnuts, ground


*Mix cream cheese and mozzarella until well blended. Stir in bacon and seasoning.

*Shape mixture into 54 balls, 1 level tsp each. Roll in walnuts. Cover with plastic wrap.


Refrigerate at least 2 hours.

**Serve with various crispy breads and crackers.

[from doodiebug30]

Crab-Cheese Dip

*Makes 4 cups
*Bake @ 350 for 30 min.


½ cup light mayo
8 oz. pkg. light cream cheese
2 tbs skim milk
4 scallions, sliced thin
1 tbs lemon juice
1tbs hot pepper sauce
1 tsp Worcestershire sauce
½ tsp garlic powder
½ cup Shredded Parmesan cheese
1 pound crab meat (real or imitation)
¼ cup parsley, chopped



1. Heat oven to 350. Spray a shallow baking dish with non-stick spray. Set aside.

2. Stir together mayo, cream cheese, milk, scallions, lemon juice, red pepper sauce, Worcestershire. Sauce, garlic powder and ¼ of the cheese

3. Gently stir in crab meat (chop fine for imitation). Spoon evenly into prepared dish. Sprinkle remaining ¼ cup parmesan cheese over the top. Bake for 30 minutes, until lightly browned. Let stand for 5 minutes.
4. Sprinkle parsley over top. Serve warm with baked tortilla chips.



*Per 2 tbs: 46 calories,0 fiber, 3 g fat.
*I also make this using fat free mayo & fat freecream cheese. It is not as creamy, but still tastes good and is SOO low in fat.
*I also make this with spinach in place of the crab, for a vegetarian version

[from doodiebug30]

Artichoke-Cheese Puffs

½ can artichoke hearts, drained
sm. Jar diced red peppers, drained
2 cloves garlic, minced
2 tbs onion, minced
½ cup fresh grated parmesan cheese
1/3 cup low fat mayo.
Wonton wraps


*Mix all ingredients together. Spoon mixture onto wonton skins, and either fold in half into triangles or place in muffin tins and fill, then bend the corners over the top of filling. Brush with egg white.



*Bake at 350 until lightly browned
 
[from Doodiebug30]

Peppermint Cocoa

(recipe from allrecipes.com)


Ingredients

•4 cups milk

•3 (1 ounce) squares semisweet chocolate, chopped

•4 peppermint candy canes, crushed

•1 cup whipped cream

•4 small peppermint candy canes

Directions

In a saucepan, heat milk until hot, but not boiling. Whisk in the chocolate and the crushed peppermint candies until melted and smooth. Pour hot cocoa into four mugs, and garnish with whipped cream. Serve each with a candy cane stirring stick.
 
[from Rene']

Holiday Pecans

4 cups crispy pecan halves (cook at 350 for 15-20 minutes)
3 egg whites
pinch salt
1/2 cup maple syrup
1 T vanilla


Beat egg whites with salt until stiff. Slowly beat in syrup and vanilla. Fold into pecans until coated. Spread on 2 buttered baking pans and place in warm oven (no more than 150 degrees) for several hours until egg white coating hardens. Store in air-tight container.

[from Raegan]

So-Easy Chocolate Souffle

*This one was made with sugar, but I changed it to be made with honey. It has some dairy in it.

Nonstick cooking spray
Stevia (if desired)
4 oz unsweet chocolate, chopped
3.5-4 T honey
4 tsp unsalted butter
1/2 cup whipping cream
4 egg whites



1. Preheat oven to 400. Coat insides of 4 ramekins with nonstick spray. Then sprinkle stevia, if desired. Set 4 ramekins on baking sheet and set aside.

2.In a small microwave safe dish, combine the chocolate, butter and cream. Micro-cook on 100% power for 1.5-2 minutes or until smooth, stirring twice. Divide in half. Stir in honey. Cover and cool to room temperature.

3. In a medium mixing bowl, beat egg whites on medium speed beating until soft peaks form.

4. Gently fold half of the cooled chocolate mixture into the baten egg whites until combined. Spoon mixture into prepared ramekins. Bake for 12-15 min. or until a knife inserted near the center comes out clean. Serve immediately. When serving, use a spoon or knife to split open the centers of the souffles; pour in remaining chocolate mixture.

[from Raegan]

Apple Tart

2.5 cups walnuts (I used pecans)
1.5 cups dates
3 green apples
juice of 1 lemon and 2 cups of water
1/4 tsp cinnamon
1/8 tsp allspice
1/8 tsp cloves
2 T honey
1/2 cup apple juice
1/4 cup raisins


Combine walnuts and dates in food processor (or blender). Make sure you remove the pits from the dates. Process until well mixed and ground,but not smooth (about 40 seconds). It should be a coarse texture when done. Press evenly into a 9 inch tart pan (I used a pie pan). Set in refrigerator while making the filling. Slice apples by cutting into quarters. Cut out core and slice crosswise into 1/4 inch thick slices. Put into lemon water while you finish cutting the apples. Drain when done.
Place apples in a large skillet with rest of the ingredients and cook for about 10 minutes, stirring frequently over medium heat.

Remove apples with a slotted spoon from hot pan into a bowl and cool completely.

Reduce liquid to about half the volume and cool separately.

Spread apples evenly over the crust. Brush syrup over apples. Can be served right away or will keep in fridge. Keep covered in the fridge so it doesn't pick up moisture. Top with vanilla yogurt if desired.


[from Raegan]

Pumpkin Pie/Custard

1 15 oz can pure pumpkin
1 cup evaporated milk (regular or goat's milk)
2 large eggs
1/4-1/3 cup honey
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves



Whisk together all ingredients. Bake in a greased pie pan for 5-=60 minutes...until knife comes out clean.



I do it without the crust, but if you want a crust, I grind pecans until they are very fine, then mash them to the pie pan to form a "crust."

[from Raegan]

Bacon Wrapped Jalepenos Stuffed with Cream Cheese

Bacon Wrapped Jalepenos Stuffed with Cream Cheese

INGREDIENTS:
•15 jalapenos (when cut in half, makes 30)

•2 pkgs cream cheese

•2 packages of bacon

•toothpicks

Cut jalapenos in half and clean out. If you like them hotter, then leave some seeds. Shove as much cream cheese as you can on that half and wrap with a slice of bacon. I try to cover the open end and the top really good there is less cream cheese leakage;) Stick a toothpick in from the top to bottom to hold bacon in place and prevent rolling up for falling off.



Cook in preheated oven at 350′ for about an hour or desired crispiness



*I pipe the cream cheese in from a plastic baggie (Sandwich size)



*****You need to be VERY CAREFUL! I wear gloves now. The first time I did this I knew not to touch my eyes while cleaning the seeds out but I didn't realize it just seeps in your skin. My hands were on FIRE for the next 24 hours. It started slow, just like a little burning. I kept washing my hands but but an hour or two later it still hurt. They were beginning to swell. I tried everything: soaking in vinegar, water, milk, sour cream, hydracortisone, ice packs, aloe. Ice packs were the only thing that helped for more than 10 min. I would have rather cut my hands off then deal with that. So just scraping the seeds out with my thumb did all that. Maybe I am allergic to something in them.

[from Molly]

White Pizza Dip

1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix

1 container (16 oz) sour cream

1 cup ricotta cheese (8 oz)

1 cup shredded mozzarella cheese, divided

1/4 cup chopped pepperoni (optional)

1 loaf Italian or French bread (I use good crackers)



1. Preheat oven to 350. In shallow, 1 quart casserole. combine soup mix, sour cream, ricotta, 3/4 cup mozzarella, and pepperoni.


2. Sprinkle with remaining 1/4 cup mozzarella


3. Bake uncovered, 30 min. serve with bread.

[from Molly]

Salami, Mozerella, and Tomato-Basil Skewers

•12 bamboo skewers
•24 cherry tomatoes

•24 basil leaves

•12 ounces salami, cut into 1-inch cubes

•12 ounces smoked mozzarella, cut into 1-inch cubes

•Olive oil

•Freshly cracked black pepper

Directions

Soak skewers in water for 30 minutes. Preheat grill or broiler on low heat.

Wrap each tomato with a basil leaf.

On each skewer, thread a cube of salami, a cube of mozzarella and a basil-wrapped cherry tomato. Repeat with additional salami, mozzarella, and tomato.

Place the skewers on a baking sheet. Broil 4 to 5 inches from heat about 1 minute or until just warm. (If grilling, place them on the grill over low heat, or as the coals are burning down, for 1 to 2 minutes, turning once.) Watch skewers carefully so that the cheese softens a little but does not melt.

Arrange skewers on a serving platter. Drizzle with oil and sprinkle with cracked pepper. Serve warm

[from Molly]

Bacon-Tomato Cheese Toast

Ingredients

•2 ripe tomato

•kosher salt

•8 strips bacon

•4 slices Texas toast or other thick sandwich bread

•3/4 cup grated cheddar cheese

•3/4 cup grated part-skim mozzarella cheese

•3/4 cup mayonnaise

•5 scallions, finely chopped

•1/4 cup chopped fresh parsley

•1/2 small zucchini, very thinly sliced

•Freshly ground pepper

Directions

Preheat the oven to 400 degrees. Core the tomatoes and thinly slice. Place in a colander in the sink and sprinkle with 1/2 teaspoon salt; let drain for at least 15 minutes.



Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 10 minutes; transfer to a paper-towel-lined plate. Pour off and reserve the drippings, leaving 1 tablespoon in the skillet; toast the bread on one side in the drippings until golden (do this in batches, adding more drippings as needed). Place the bread, toasted-side down, on a baking sheet.



Combine the cheeses with the mayonnaise, scallions and parsley in a bowl. Spread the cheese mixture on the toasts, reserving about 1/3 cup. Crumble the bacon on top. Shake any excess liquid from the tomatoes; distribute the zucchini and tomatoes among the toasts. Dot with the reserved cheese mixture and season with pepper. Bake until golden brown, 15 to 20 minutes. Serve warm.



Per serving: Calories 680; Fat 55 g (Saturated 15 g); Cholesterol 65 mg; Sodium 1,181 mg; Carbohydrate 28 g; Fiber 2 g; Protein 19 g

[from Molly]

Pumpkin Pecan Bread

My favorite appetizer: Pumpkin Pecan Bread



3 cups sugar, 1 cup veg oil, 4 large eggs, 1 (15 oz) can pumpkin, 3.5 cups all purpose flour, 2 tsp baking soda, 2 tsp salt, 1 tsp cinnamon, 1 tsp allspice, 1 tsp nutmeg, 1/2 tsp cloves, 2/3 cup ater, 1-1/2 cups pecans, toasted.


Beat first 11 ing together at low speed with eletric mixer. Add 2/3 cup water beating until blended. Stir in pecans. Pour into 2 greased and floured 9X5 loafpans. Bake at 350 for 1 hr 15 min or until pick comes out clean. Cool on wire rack in pan 10 min. Remove from pan and cool completely on rack.


It is SO good and easy!!

[from Kristin]

~~~~~~~~~~~~~~~~

"With fresh pumpkin, how much should I use?"


"Rene, I have no idea how much you should use with fresh pumpkin, lol. Id probably use about the same amount thats in the can...... so around 15 oz. If you have an oz measuring cup Id just measure it up to 15 oz. Sorry not much more help than that! I bet it'll be even better with fresh pumpkin though!!"

"Rene, I used fresh to make pumpkin bread this year and it is the same amount as canned, like Kristin said."

Chard Soup Bliss

This soup is served at the Olive Garden. It is very good. It is my husband's most favorite soup ever.



1 lb ground sausage, cooked *We used country sausage for the sausage and Nate loved it. You could also do Italian.

1 1/2 tsp crushed red pepper *I didn't use any red pepper because I don't like spicey foods

1 large Onion, diced

4 Tbs bacon, chopped

2 Tbs garlic puree

10 cups water

5 chicken bouillon cubes

1 cup heavy cream

1 lb potato peeled and diced (3 large potatoes)

2 cups chard or kale



1. Sauté sausage and crushed red pepper (if using). Drain. Refrigerate while prepping the rest.



2. Saute onions, bacon, and garlic over low-med heat for about 15 minutes or until onions are soft.



3. Add bouillon cubes and water. Heat until it starts to boil.



4. Add potatoes. Cook until soft (about 30 minutes).



5. Add heavy cream. Cook until heated thourouly.



6. Stir in sausage and chard/kale. Heat through.
 
[from Valerie]

Scrambled Egg Muffins

tomorrow is scrambled egg muffins, croissants & fruit:


cooked sausage, 1 egg per muffin tin, chopped onion, green pepper, salt & pepper, garlic powder, shredded cheddar.


beat eggs & add onion, green pepper, salt & pepper, and garlic powder. stin in cooked sausage & cheese. spoon by 1/3 cupfuls into greased muffin cups. bake 350 for 20-25 minutes or until knife comes out clean.

[from Molly]

Chicken with Spinach and Pasta

Tonight we are having chicken w/ spinach and pasta:


1/2 cup tomato sauce

1 teaspoon olive oil

1 clove garlic

1 cup frozen spinach

2 teaspoon parmesan chz

1/2 teaspoon italian seasoning

6 oz chicken breast

1 1/2 ounce dry pasta of your choice



prepare pasta. slice chicken in 1/2 inch strips. mince garlic. thaw spinach & drain. heat garlic in oil. add chicken for 7-10 minutes. Add spinach, tomato sauce, seasoning, lower heat and simmer for 5 minutes. add pasta & cheese. heat 1-2 minutes. and serve.
 
[from Molly]

BBQ Chicken Sandwiches

I also love the crockpot! This is for BBQ Chicken Sandwiches

• I use one chicken breast per adult (but no more than 4-6)
• Place in greased slowcooker
• Pour one bottle of BBQ sauce over it (we like KC Masterpiece...just use your favorite)
• Cook on high 4-6 hours or low 8-10 hours
• Once done cooking, shred.

We like to put cheese on top of the meat (on our sandwhich). In the summer, we usually have it with watermelon and some fresh garden peas (or whatever we are picking at the time). Maybe some pasta salad.


In the winter, I will cook some frozen peas or often do a pasta salad with it, also.



It is such a simple meal and really good. We like to make this for people when we make them dinner. You can easily make enough for your family and the other one.



You will have leftovers, and they are really good warmed up the next day!

[from Valerie]

Southwest Chicken

2 cans kernal corn

2 large cans black beans

6-8 chicken tenderloins (I use frozen)

Large jar of salsa

cheddar cheese



Rinse and drain corn and beans, layer in bottom of crock pot. Pour about a third of the salsa over it. Add the chicken and top with rest of salsa. Cook on high 4-6 hours or low 8-10. You can add cheese the last 5 minutes, or just allow each person to add their own. We serve it with brown rice and chips, or make borritos out of it. It also freezes well!!!

[from Ada]

Charisa' Chicken

I'm a huge crock pot fan. I use mine at least once a week. My favorite thing to do is pull out of the freezer a bunch of chicken legs... pour "greek seasoning" on it, a can of diced tomatoes with chilies, and some green olives. Let that puppy go all day and enjoy over rice. It's SO GOOD. If you don't have "greek seasoning" I just use dried herbs like mint, oregano, parsley, garlic

[from Charisa]

Plowman Salad

We make salad a whole lot. We tend to put in it whatever is in season, but here is what we strive for:


Green leaf lettuce

Spinach

Cheese cut into small cubes

Tomatoes

Broccoli

Carrots, sliced

cucumber

mushrooms



Mix together and eat with your favorite dressing.



You could also add grilled chicken, onions, boiled eggs...whatever sounds good to you.

[from Valerie]

Poppyseed Dressing

3/4 cup vinegar

3/4 cup sugar

1 1/2 tsp salt

3/4 cup dry mustard


Blend in blender.


Then add:

1 1/2 cups oil



Blend.



Pour into serving container. Then add:

1 1/2 T poppyseeds



My recipe says do not blend, but I shake it up before pouring/using.

This makes a lot.

[from Valerie]

Laura's Salad

Lettuce and/or Spinach as desired

Bacon, cooked and crumbled

red onion

Cheese

Mandarine oranges

Mushrooms

Slivered Almonds



Mix salad ingredients. Add dressing


Poppyseed Dressing

3/4 cup vinegar

3/4 cup sugar

1 1/2 tsp salt

3/4 cup dry mustard



Blend in blender. Then add:

1 1/2 cups oil


Blend.


Pour into serving container. Then add:


1 1/2 T poppyseeds


My recipe says do not blend, but I shake it up before pouring/using.

This makes a lot.

[from Valerie]

Poppyseed Salad

1 bag fresh spinach

3/4 c fresh mushrooms

1 cup cottage cheese

1/2 lb bacon, cooked and crumbled

1 red onion

1 head lettuce

1 cup grated swiss cheese



Mix salad ingredients except cottage cheese. Pour dressing on top and add cottage cheese when ready to serve.
This doesn't keep well, so make what you will eat at the time.




Poppyseed Dressing
3/4 cup vinegar

3/4 cup sugar

1 1/2 tsp salt

3/4 cup dry mustard



Blend in blender. Then add:

1 1/2 cups oil


Blend.


Pour into serving container. Then add:
1 1/2 T poppyseeds


My recipe says do not blend, but I shake it up before pouring/using.

This makes a lot.

[from Valerie]

Strawberry Spinach Salad

1 bag fresh spinach (but I don't use bags--I buy bunches)

Fresh, sliced strawberries

1 red onion

1 small bag slivered almonds

Optional: Add romaine lettuce



Mix salad ingredients



Pour dressing on top:

Poppyseed Dressing
3/4 cup vinegar

3/4 cup sugar

1 1/2 tsp salt

3/4 cup dry mustard



Blend in blender. Then add:
1 1/2 cups oil

Blend.

Pour into serving container.

Then add:

1 1/2 T poppyseeds

My recipe says do not blend, but I shake it up before pouring/using.


This makes a lot.

[from Valerie]

Thai Chicken Basil

8 Chicken Breasts (or thighs)

5 tablespoons vegetable oil

5 tablespoons garlic

5 tablespoons shallots

5 tablespoons minced Serrano chili

5 tablespoons red and green jalapeno peppers

1 habanera pepper (take most seeds out)

10 tablespoons fish sauce

5 tablespoons water

5 teaspoons dark soy sauce

5 tablespoons sugar

5 cups basil leaves

15 large fresh red chili peppers

Green peppercorns

Salt

Pepper



Heat wok and add oil. Put a piece of garlic in and if it sizzles it is hot enough. Put in garlic and toss it around briefly. Add the Serrano, jalapeno, and habanera peppers and toss until the garlic is golden. Add the chicken and wait for it to change colors. Add the fish sauce, water, and soy sauce and stir for a minute or so. Add the sugar and stir about another 30 seconds. Add the red chili peppers and then the basil at the end. As soon as the basil is wilted it should be ready.

[from Sue]

Tortellini-Spinach Salad

1 pkg Cheese filled tortellini

1-2 Bags Spinach leaves

1/2 basket Cherry Tomatoes, halved

3/4 cup Ranch Dressing, approx.

Fresh grated Parmesan cheese



*Cook pasta according to package directions. Let cool.

*Mix together all ingredients and serve immediately. Spinach begins to break down immed.



[from doodiebug30]

Pea Salad

16 ounces frozen peas, thawed

1 cup lite mayo

1 small onion, finely diced

1 tsp black pepper

1 cup shredded 2% Cheddar cheese

½ cup grated Parmesan cheese




*Place peas in a colander and run under cold water until thawed but still cold. Allow to drain.

*Stir peas and mayo together. More or less, according to taste.

*Add the onion, pepper and cheeses. Mix well with the peas.

*Cover and refrigerate for at least 4 hours.

[from doodiebug30]

Mostaccioli Salad

1 box Mostaccioli pasta

1 tsp yellow food color

1 tbsp oil

1 ½ cups sugar

1 ½ cups white vinegar

2 tbs mustard

1 tsp garlic powder

1 tsp salt

1 tsp ground black pepper

1 tsp Accent (optional)

1 tbs parsley flakes

1 medium onion

1 cucumber-whole


1. Cook pasta as directed on pkg. Add yellow food color to cooking water. Drain and mix with the oil.

2. Place all other ingredients in blender and mix.

3. Pour over pasts and refrigerate 6 - 10 hours to set/blend.
4. Serve cold.



*It will seem like you’ve made too much sauce, but it absorbs into the pasta



This is so very tasty!!

[from Doodiebug30]

Katrina’s Broccoli Salad

1 head broccoli, cut into florets
( I often use 1/2 cauliflower & 1/2 broccoli)

½ pound bacon, fried and crumbled

½ cup onion, diced

3/4 cup Mayo

2 tbs Vinegar

1 tbs sugar




*Optional: raisins, craisins, sunflower seeds, slivered almonds
*Mix sauce ingredients together and toss with veggies until coated.
*Stir in bacon and chill completely.

[from Doodiebug30]

Fruit Slaw

1 lb shredded cabbage
½ pint raspberries
½ pint blueberries
½ pint blackberries
1 pineapple, cored and cut
1 qt strawberries, sliced or chunked
1 can mandarin oranges
1 cup Marzetti’s slaw dressing (lite)



Wash berries and pat dry. Combine cabbage and dressing, gently stir in fruit. Chill.


*approx. 12 ½ cup servings. Less than 2.5 Weight Watcher points per serving

[from Doodiebug30]

Mexican Salad

tonight we had "Mexican Salad", which was created by our good friends.




- wash/slice romaine and put in bottom of salad bowl

- slice/chunk avocado

- slice tomatoes

- crunch up tortilla chips

- shred cheese

- brown beef and when cooked, add "Ranch-style beans" and cook for another ten minutes. Spoon on top of salad

- add Catalina (my dh uses Ranch)



My kids LOVE this salad. Jadon "yums" her way through it.

[from Annie]

Carrot Salad

1 bag shredded Carrots

1 can Mandarin Oranges, drained

1 can Pineapple tidbits, drained

½ cup Coconut

1 cup Sour Cream




*Mix all ingredients together and chill.



(This salad breaks down because of all the fruit. Does not make good leftovers.)


Really good in the summer as a side dish.

[from Doodiebug30]

Pasta Salad with Spinach

Mix up your favorite pasta salad recipe. Let chill. Toss with fresh spinach before serving.


Here is what I use:

Bow tie pasta-cooked & drained, diced red bell pepper, chopped red onion, chopped cucumber, a small can of mandarin oranges-drained, slivered almonds, Feta cheese, black pepper, and tossed with Kraft Mandarin Orange Dressing. Chill for several hours. Toss with fresh spinach and extra dressing when ready to serve.



*Serve with fresh bakery bread or crescent rolls.

[from Doodiebug30]

Oriental Salad

shredded cabbage (About 1/2 bag of cole slaw mix)
Chopped lettuce
Dried pineapple (or you could use fresh)
slivered red onion
crunchy chinese noodles
slivered almonds
*optional- diced cooked chicken



Toss with one of the many oriental viniagrette dressings on the market.

[from Doodiebug30]

Harmony's Salad

One of my favorite full meal salads is just to add everything that's in your veggie drawer with some chicken or ham from the deli and a few boiled eggs. Add some balasamic dressing and you're good to go!

[from Harmony]

Southwestern Salad

Ingredients:

-2 bags shredded lettuce

-2 cans spicy chili beans

-1/2 package of cherry tomatoes (cut in halves)

-green onions, chopped (to your preference)

-1 small package shredded cheese

-ranch dressing (1/2-3/4 of a bottle)
Directions:


1) Mix together
2) Top with fritos in individual plates (fritos do NOT refrigerate well so we keep them out of the main salad so the leftovers can be refrigerated)

[from Manda]

Anna's Salad

Dressing:


•1-2 large cloves of garlic

•pinch of salt

•pepper

•a squeeze of grey poupon mustard or dijon mustard

•4 tbsp olive oil

•11/2 tbsp sherry wine vinegar (substitue red wine vinegar)

•11/2tbsp balsamic vinegar

Salad:

•Mixed greens

•dried cranberries

•pecans

•feta cheese

•grape tomatoes cut in 1/2

Directions

Mash the salt and garlic to form a paste. Combine with pepper and mustard. Wisk in oil and vinegar to finish dressing. Store in closed container.

Add cranberries, pecans, feta and grape tomatoes to mixed greens. Toss with dressing when ready to serve. (be sure to shake derssing well before tossing in the salad)

[from Molly]

Cajun Chicken Ceaser Salad & Home Made Croutons

Cajun Chicken Ceaser Salads with home made croutons


Croutons

-cut one/two day old french bread into crouton size shapes and drizzle with olive oil, place on pan and cook at 250 for 10 mins per side, season with salt and pepper when flipping

Salad

cut chicken into bite size pieces and saute till cooked through, season with cajun spice, salt and pepper while cooking

- box of pre-washed, pre-cut romaine (easier than doing it myself)

- ceaser dressing (DH prefers low cal but I'm all about the fat)

- mix salad together and grate fresh parm on top



Yummy!

[from Alison]

Parmesean Potatoes

My mom made this up when they were poor and first married:

Parmesean Potatoes
Potatoes

butter

onion

parmesean cheese

salt and peper to taste
You will also need aluminum foil


Grease a piece of aluminum foil (large enough to hold enough for one person). Peel potatoes and slice them up like french fries. Put on foil. add salt and pepper, parmesean cheese, onion, and chunks of butter. Seal foil.


Bake at 350-375 for at least one hour. The longer they cook, the crispier they will be.


Sorry for the lack of measurements. My mom doesn't do measurements. I do about one regular sized potato per adult. I wouldn't put more than that in each foil--it will take longer to cook that way. Then add other stuff to your preference.

[from Valerie]

Spinach a la Charisa

My husband and I love this spinach recipe. I don't use measurements which makes it hard to share, but I can tell you ingredients.

• Sour Cream
• Onion Soup Mix (to taste)
• Spinach
• Shredded Mozzerella.

Just mix sour cream and some of the onion soup mix together. Then mix it in with the spinach. I use fresh spinach and microwave it for a bit so it's a bit wilted so it doesn't take up too much volume. Then put it into a dish and top with cheese. Bake until bubbly and cooked. I prefer it with cheddar cheese, but hubby likes it better with mozzerella.
Oh man, I'm going to make it tomorrow night.

[from Charisa]

Carrots

Ive mentioned this but we cook carrots (boil them) in wassail or apple cider. Honestly, its more mild if its done in apple cider so Id recommend that. Its really good that way.

[from Kristin]

Roasted Red Potatoes

Along the lines of roasted potatoes, I love using red potatoes, drizzle with olive oil like you said and I also throw in chopped garlic and fresh rosemary. Yummy!

And if you really want to make those roasted potatoes good and fattening, add a cup of ranch dressing, a cup (or more) of shredded cheddar cheese and about 5 slices of cooked, crumbled bacon. Mix it up and spread it in the dish, then bake. Yummy!

[from Molly]

Hashbrown Casserole

1 bag frozen hashbrown potatoes, thawed
1/2 stick butter, melted
16 oz. sour cream (lite or fat free)
1 can cream of chicken soup

1-2 cups shredded cheese
1/3 cup diced onion
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlicpowder

Topping: 1/2 stick melted butter & 2 cups crushed corn flakes or Crispix



*Pour your potatoes into a large bowl and toss with t he butter. Add the sour cream, soup, and seasonings and stir well. Add the onion and cheese and fold.

*Pour into a greased casserole dish. Mix the butter and ceral together well and cover the potatoes mix. Cover with foil.

*Bake in a 350 degree preheated oven for 30 minutes. Uncover and bake another 25-30 minutes. Remove from oven and let stand for 5 minutes before serving.


***This could easily be turned into a one dish meal by adding in diced chicken and your choice of veggie.

[from Doodiebug30]

Roasted Veggies

I love to roast everything! Broccoli, asparagus, carrots and potatoes are all really good if you just drizzle olive oil, swish them around so it gets spread out, and throw some kosher/sea salt and pepper on them.

Recently I found a recipe for roasted broccoli and potatoes where you use the olive oil and Montreal Steak seasoning instead of salt and pepper. It is DELICIOUS! I usually roast at 425, for the asparagus I leave them in for about 12 minutes, broccoli for about 25 minutes, maybe 30 and carrots for about 20 minutes. Everything comes out with such a deep flavor and it's nice and crispy on the outside!

[from Jaime]

Roasted Potatoes

Roasted potatoes are my easiest side dish. Just cut up any sort of potatoes, drizzle them with olive oil, and sprinkle with onion powder, garlic power, salt and pepper. Bake at 400 for 45-60 minutes. It's easy and it tastes great!

[from Mollie]

Cheeseburger Pasta

One day, I had cheddar cheese soup for some reason and didn't know what to do with it. So I turned to campbells and this is what I found. DH and Brayden LOVE it. It is okay, but I don't see the love.




Cheeseburger Pasta
1 lb ground beef

1 can cheddar cheese soup

1 can beef broth

1 1/2 c water

1/2 c ketchup

2 c uncooked medium shell pasta (but I use small and more than two cups)

*I add an onion



Cook beef *and onion* in skillet until browned. Poor off fat. Add soup, broth, water, ketchup, and pasta. Heat to a boil. Cook over medium heat 10 minutes or until done, stirring often.



Easy as that.

[from Valerie]

Flatbread Tacos

1 can buttermilk biscuits

1 lb. ground beef
1 can pinto beans, rinsed & drained
1 can diced tomatoes, undrained
1 envelope taco seasoning
1 tbs hot pepper sauce
½ cup diced onion
2 tsp ranch salad dressing mix
1 tsp lemon juice
1 cup sour cream

Optional: shredded lettuce, cheese, sliced olives



*Mix the sour cream, lemon juice & ranch mix together and chill until served.
*Brown the ground beef, drain; add the taco seasoning, tomatoes & beans and heat through.
*Meanwhile, roll out each biscuit into a 6 inch round. In a small nonstick skillet, cook each biscuit over medium heat for 30-60 seconds. NO COOKING SPRAY! Dry pan. You want brown spots but not burned. Keep warm.
*To serve, spread each flatbread with sour cream; top with meat mixture and sprinkle with desired toppings.

[from Doodiebug30]

Fish Tacos

Fish Tacos
4 cups slaw mix
½ cup thinly sliced red onion
¼ cup light mayo.
Most of the zest from 1 lime
3 tbs. fresh lime juice
2 tsp sugar
6 frozen battered fish fillets
8 taco shells




*Toss coleslaw mix, onion, mayo, sugar, zest and juice. Leave at room temp.
*Bake fish fillets at box directions. Approx. 25 minutes.
*Break fish into chunks. Spoon into warmed shells and top with coleslaw.
**Serve with Knorr Mexican Rice. I also add corn to our tacos. YUMMY!!

[from Doodiebug30]

Curried Chicken Casserole

Curried Chicken Casserole



3 cups cooked white rice
2 pkg. frozen chopped broccoli (10 oz. each), thawed

2 large chicken breasts, cut up & cooked

2 cans Soup (1 cream of mush. & 1 cream of Chicken)

¾ cup mayo

¾ cup milk

1 tbs lemon juice

2-3 tsp curry powder (2 makes it spicy but not hot)




*Heat oven to 350. Coat a 12 x 8 baking dish with cooking spray.
*Layer the cooked rice, about ¾ of the broccoli and the chicken in pan. (Season the chicken while cooking)
*In a large bowl, mix the soups, milk, mayo, lemon juice and curry powder together. Spread the sauce evenly over the top; sprinkle remaining broccoli over the top.
*Bake 30 minutes covered with foil. Uncover and bake another 15.

[from Doodiebug30]

Nasi Goreng with Spekkies

My Dh's absolute favorite is Nasi Goreng with Spekkies - its an indonesian rice dish. The nasi goreng - everyone makes slightly differently, the important part is the nasi goreng spice and everything else is whatever you like. But the spekkies is the real favourite part.




You take pork slices (really thick cut bacon- about 1/2-1 inch thick) and cut into square pieces



Put in a pan and pour over sweet soy sauce - otherwise called Kecap Manis - I can usually only find this in Dutch or Asian stores. Cover the meat and simmer for an hour - the longer the better. Serve over the Nasi and its SO.. yummy.



Thankfully, dh only asks his mom to make it or makes it himself I don't make it right.. :)

[from Harmony]

Chicken, Broccoli with Rice

Chicken, Broccoli with Rice



4 skinless, boneless chicken breasts
1 can Cream of chicken soup
1 ½ cups water

¼ tsp paprika

¼ tsp black pepper

1 ½ cups instant rice

2 cups broccoli florets (fresh or thawed)



*Cook chicken until well browned. Remove from skillet. Slice into thin strips.
*Stir soup, water & spices into skillet. Heat to a boil.
*Stir in rice and broccoli. Reduce heat to low. Return chicken to skillet. Sprinkle additional paprika dn pepper. Cover and cook 5 minutes, or rice is tender and chicken is cooked through.

[from doodiebug30]

Layered Mexican Bake

Layered Mexican Bake



1-1/2 lb. extra-lean ground beef

1 large onion, chopped

2 green peppers, chopped

4 tsp. chili powder*

2-1/2 cups chunky red salsa

2 pkg. (10 oz. each) frozen corn

6 high-fiber whole wheat tortillas (8 inch)

1 cup Reduced Fat Cream

1-1/2 cups Shredded Sharp Cheddar Cheese, divided

1. HEAT oven to 375ºF.
2. BROWN meat with onions and peppers in large skillet on medium-high heat. Stir in chili powder; cook 1 min. Add salsa and corn; mix well. Simmer 5 min.
3. SPREAD 2 cups meat sauce onto bottom of 13x9-inch baking dish; top with layers of 2 tortillas, 1 cup meat sauce, sour cream and 1/2 cup cheese. Cover with 2 tortillas, 2 cups of remaining meat sauce and half of remaining cheese; top with remaining tortillas and meat sauce. Cover with foil.
4. BAKE 30 min. or until casserole is heated through. Top with remaining cheese; bake, uncovered, 5 min. or until melted.

*I don't put that much chili powder in when I make it and Emma is eating it though.

[from Molly]

Potato Cheese Soup

This is very easy but good and warms your body.

• 4 large potatoes, cubed (I usually just use as many as I want to)
• 1 large onion, diced
• 1 quart water (I just add enough to cover potatoes)

Simmer potatoes and onions in water until tender. While that is cooking...

Rue:

• 4 T butter
• 3 T flour
• 1/2 cup milk

1. Melt butter in skillet.
2. Add flour and heat slowly until it bubbles.
3. Stir in milk and continue cooking and stirring until thickened.
4. Stir into potoato mixture and bring slowly to a boil.
5. Add 1 cup shredded cheese (I usually add more). Be sure your water is boiling first so cheese will melt well.
6. Simmer until thickened. Season with salt and pepper. I like to add some basil.

*note that you want to add rue when potatoes have some give but not when they are as soft as you ultimately want them since you will be cooking after you add the rue.

[from Valerie]

Autumn Soup

Autumn Soup

• 1 lb ground beef
• 1/2 chopped onion

brown together and drain fat

Add six cups water and 3 beef bullion cubes

Add:

• crushed bay leaf
• 1 tsp salt
• 1/4 tsp pepper
• pinch oregano
• pinch basil
• 1 cup chpped celery
• 1 cup diced pototoes
• 1 cup zucchini
• 1 cup carrots
• 1 small can tomatoes
• Add a little worcestershire sauce

Bring to a boil and simmer for 20 minutes or until veggies are soft


*spices are approximate--change to your liking. You can add more veggies, too.

[from Valerie]

Cabbage Soup

Cabbage Soup (again EASY!)



1. Brown diced smoked sausage (I add onion)


2. Add water (about 1/2 pot for full servings)


3. Add carrots (let cook 5-10 min)


4. Add potatoes (let cook 5-10 min)


5. Add cabbage and salt and pepper (cook until wilted)


Be warned Val, the soup tastes GREAT, but the house will have the aroma of cabbage. DH closes all the door to the bedrooms when I make this, so we won't be smelling cabbage as we sleep! btw, I don't actually had a 1/2 pot of water (that's my mom's recipe). I add maybe 1/3 pot water and then add more towards the end if needed (rarely). The less water, the more the sausage taste soaks into the veggies (and therefore less salt needed) which is the way I like it.

[from Improvingmama]

Easy Vegetable Beef Soup

Easy Vegetable Beef Soup


1. Brown meat with celery and onions (remove grease)

2. Add 2 cans tomato sauce and water to fill 1/2 pot

3. Add 6 Beef boullion cubes (I use more when I'm cooking ground turkey)

4. Add diced/baby carrots ; cook 10 minutes (ish)

5. Add diced potato or macaroni pasta; cook 5-10 minutes (ish)

6. Add 1 can greenbeans and 1 can corn (with juice); cook 10 minutes (ish)

[from improvingmama]

Super Simple Chili

Super Simple Chili



Brown some hamburger

1 can Kidney beans

1 can crushed & spiced tomatoes

2 cans baked beans

put it all in a crockpot and serve with some bread. Depending on how hot you like it add chili or cayenne pepper. I always add some oregano, basil and parsley. And of course its super simple to double or triple.

[from Harmony]

Taco Soup

Taco Soup! :) Love it.


1 lb Taco Meat

Kidney Beans

Corn (lots)

Tomato Sauce

Diced Tomatoes

Taco Seasoning

Hot Sauce (Tapatio - 20-30 shots)

Water



I normally do 1-2 cans of each ingredient, depending on what we have and what sounds good.


We eat it with Sour Cream and Grated Cheese on top and Tortilla chips on the side. I must add the Mayah LOVES this, too! :)

[from Rhianna]

~~~~~~~~~~~~~~

Rhianna, I have almost that same recipe! Except without hot sauce. We use hamburger and taco seasoning (1/2 package), but don't prepare it as taco meat.

My MIL made that the other day with black beans in it as well. I thought that was good!

[from Valerie]

Sausage and Mushroom Polenta "Lasagna" (Master Recipe)

Made this last night...YUM!
Sausage and Mushroom Polenta "Lasagna" (Master Recipe)

•2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling

•2 tablespoons unsalted butter

•1/2 pound bulk sweet Italian sausage (I used chicken sausage)

•1 portobello mushroom , stem removed

•1 small yellow onion , chopped

•4 large cloves garlic , chopped

•2 sprigs fresh rosemary , leaves stripped and finely chopped

•1/2 teaspoon crushed red pepper flakes

•Salt

•finely ground black pepper

•1/2 cup chicken stock or broth

•Zest and juice of 1 lemon

•2 cups ricotta cheese

•1 egg

•1/2 cup grated Parmigiano-Reggiano

•1/2 cup plain breadcrumbs

•1 tube (24 ounces) prepared polenta , plain or flavored, cut into 21 disks about 1/4-inch thick

•1 cup shredded mozzarella



Directions:

Preheat the oven to 450°.

Preheat a large skillet over medium-high heat with the 2 tablespoons of EVOO (twice around the pan) and the butter. Once the butter is melted, add the sausage, breaking it up with the back of a wooden spoon. While the sausage is starting to brown, cut the portobello mushroom in half and then thinly slice and add to the sausage. Chop and add to the pan as you go the onions, garlic and rosemary. Season the sausage and mushrooms with the red pepper flakes, salt, and pepper. Once everything is in the pan, the sausage is lightly browned, and the mushrooms and onions have wilted, add the chicken stock and lemon juice. Continue to cook over high heat until the liquids have evaporated, about 2 to 3 minutes.

While the sausage and mushrooms are cooking down in the liquid, in a bowl, combine the ricotta cheese with the egg, lemon zest, Parmigiano, and the breadcrumbs.

Brush an 8-inch spring form pan or an 8" x 8" baking dish with a little EVOO and place 7 disks of the polenta on the bottom of the dish. If they overlap a little that's fine; it will vary depending on what kind of dish you are using. Divide the sausage and mushroom mixture into 3 even portions. Do the same with ricotta mixture.

Using the back of a spoon, spread one third of the ricotta mixture on top of the polenta. Don't make yourself crazy doing this—just mush it out over the polenta. Top the ricotta with a third of the sausage and mushrooms. Repeat the layers two more times, starting with the polenta and finishing with a sausage and mushroom layer. Sprinkle the top with the mozzarella. Cover the baking dish with aluminum foil, transfer to the oven, and bake for 15 to 18 minutes. To make sure it is cooked through, insert a knife into the center of the dish, wait a few seconds, and then remove it. Touch the knife with your fingertips and if it is hot, the lasagna is done. Remove from the spring form (or cut loose from the baking dish) and serve.

~~~~~~~~~~~~~~~

Raegan, that sounds very yummy! I have never seen prepared polenta in a tube. What part of the grocery is that in?

~~~~~~~~~~~~~~~

I always find it in produce. At Wal-Mart it's where all the stuff like Tofurkey is. :) It's refrigerated.

~~~~~~~~~~~~~~~

[from Raegan]