Coming soon...

FREEZER MEALS!  My sister has requested for her Christmas present from me is to make her freezer meals.  I will be making them next week and freezing them for her Christmas present.  Check back next week if you are interested in freezer meals.  I love them.  It is so nice to come home preheat the oven, put the dish in and 30 minutes (plus or minus) dinner is done.  They are great for busy nights.  To all my friends and family... if you have any interest in getting together to do freezer meals at some point this winter let me know... I have gotten good at finding recipes and organizing freezer meals. 

Make Ahead French Toast

I was looking for a breakfast recipe that I could make the night before that wasn't an egg bake.  I found this one at Allrecipes.com (http://allrecipes.com/Recipe/Make-Ahead-French-Toast/Detail.aspx).  It is a pretty simple recipe but don't let the bread soak to long in the egg mixture, it will be soggy.

Ingredients:
5 eggs, lightly beaten
1 1/2 cups milk
1 cup half-and-half cream
1 teaspoon vanilla extract
1/2 (1 pound) loaf French bread, cut diagonally in 1 inch slices

Topping:

1/2 cup butter, melted

1 cup light brown sugar

2 tablespoons maple syrup

1 cup chopped pecans

Directions:In a large bowl, whisk together eggs, milk, cream and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9x13 inch baking pan. Refrigerate overnight.

The next morning: Preheat oven to 350 degrees F (175 degrees C).

In a small bowl, combine butter, sugar, maple syrup and pecans. Spoon mixture over bread.

Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving.

Coconut Cream Meringue Pie

This was a new pie I tried on Thanksgiving.  I wanted something a little different than the traditional pies (pecan, pumpkin, and fruit pies) so I attempted my first Coconut Cream pie... this was also my first attempt at making a meringue.  It was a success.  You can use a store bought pie crust but I went old school and made my pie crust (see tupperware pie crust).  This pie is a little involved so if you aren't a patient cook I won't suggest this recipe. 

I found this recipe at Allrecipes.com
(http://allrecipes.com/Recipe/Coconut-Cream-Meringue-Pie/Detail.aspx)

Ingredients:

2/3 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

2 cups milk

3 egg yolks, lightly beaten

1 cup flaked coconut, finely chopped

2 tablespoons butter

1/2 teaspoon vanilla extract

1 (9 inch) pastry shell, baked

MERINGUE:

3 egg whites

1/4 teaspoon cream of tartar

6 tablespoons sugar

1/2 cup flaked coconut

Directions:

In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in chopped coconut, butter and vanilla until butter is melted. Pour hot filling into crust.

For meringue, in a small mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with flaked coconut.

Bake at 350 degrees F for 12-15 minutes or until the meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Homemade BBQ Chicken Pizza

My recent goal is to try and use up the things in my cupboard, fridge and freezer.  Last night I managed to use up a couple of things with this recipe.  I got a simple pizza dough recipe from Allrecipes.com and I just created my own pizza toppings.

Dough (http://allrecipes.com/Recipe/Pizza-Dough-I/Detail.aspx):

  Ingredients:

3 cups all-purpose flour

1 (.25 ounce) package active dry yeast

2 tablespoons vegetable oil

1 teaspoon salt

1 tablespoon white sugar

1 cup warm water (110 degrees F/45 degrees C)

Directions:

Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.

Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.

Pizza topping:

3 boneless, skinless breast, cooked, cubed or shredded (I pan fried mine with a little garlic)
BBQ sauce (use as much or as little as you would like)
Onions, thinly sliced
Mushrooms, sliced
Cheese

Directions:

Spread the BBQ sauce over the pizza dough, top with chicken, onion, mushroom and cheese.  Bake according to the dough recipe.

French Onion Soup Stuffed Mushrooms

Here is another one I made and tested on my college friends... they love being the test subjects for my new recipes.  This was very delicious... even those people that didn't like mushrooms tried them and said they weren't bad.  It looks like a lot of work but once you get going it isn't bad.  I will definitely make these again... maybe for Christmas Eve.  I didn't have any wine so I used a splash of red wine vinager instead.  I found this recipe on The Pioneer Woman's website. 

http://thepioneerwoman.com/tasty-kitchen/recipes/appetizers-and-snacks/french-onion-soup-stuffed-mushrooms/?print=1

Ingredients

2 Tablespoons Butter

2 whole Large Onions, Halved And Sliced Thin

¼ cups Beef Broth

7 dashes Worcestershire Sauce

Splash Of Red Or White Wine

½ cups Grated Gruyere Cheese (can Use Swiss)

Kosher Salt

24 whole White Or Crimini Mushrooms, Washed And Stems Removed

Minced Parsley

Preparation Instructions

In a medium skillet, melt 1 tablespoon butter over medium heat. Add onions and saute for 15 to 20 minutes, stirring occasionally, until very soft. Splash

in wine, broth, and Worcestershire. Cook for another 5 minutes, or until liquid is cooked down. Set aside.

Melt 1 tablespoon butter in a large skillet over medium heat. Throw in mushrooms and toss around for 2 minutes, just to start the cooking process. Sprinkle mushrooms with salt.

Place mushroom caps face down in a baking dish. Heap cavity with sauteed mushrooms, then sprinkle Gruyere over the top. Bake at 10 minutes on 325 degrees. Turn on broiler and broil for a couple of minutes, until the top of the Gruyere starts to bubble and slightly turn brown.

Sprinkle minced parsley over the top and serve.

Tupperware Pie Crust

I choose to make the pies for Thanksgiving.  I decided to make my crust instead of taking the easier way out and buying crust.  Please note this recipe makes two pie crusts. 

2 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
6 tbsp. cold water
3/4 c. shortening
2 tbsp. butter

Put in large Tupperware bowl, seal and burp. Shake until it forms a ball. Remove from container and roll.

Pumpkin Streusel Cheesecake Bars

I made these bars for a dinner with my college friends and they were a big hit.  In the words of my friend Mur, "these bars are made of magic".  These are a great fall treat and would be a great addition to a Thanksgiving meal.

Cookie Base

1 pouch (1lb 1.5oz) Betty Crocker Oatmeal Cookie Mix

½ c. crushed gingersnap cookies

½ c. finely chopped pecans

½ c. butter

Filling

2 pkg. (8oz each) cream cheese, softened

1 c. sugar

1 c. canned pumpkin (not pumpkin pie mix)

2 tbsp all-purpose flour

1 tbsp. pumpkin pie spice

2 tbsp. whipping cream

2 eggs

Topping:

1/3 c. chocolate topping

1/3 c. caramel topping

1. Heat oven to 350°F. In large bowl, stir together cookie mix, crushed cookies and pecans. Cut in butter, using pastry blender or fork, until mixture is crumbly. Reserve 1 cup mixture for topping. Press remaining mixture in bottom of ungreased 13x9-inch pan. Bake 10 minutes. Cool 10 minutes.
2. Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining filling ingredients; beat until well blended. Pour over warm cookie base. Sprinkle with reserved topping.
3. Bake 35 to 40 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled.
4. Before serving, drizzle with chocolate and caramel toppings. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Almond Bark Cookies

These delicious little cookies are a family favorite for Christmas.  My grandma makes them every year and I look forward to these cookies and her melty moment cookies (will post another time).  They are really easy to make and freeze really well.  Actually I prefer them a little on the cold side.

2 lbs. almond bark, melted
2 c. Captain Crunch cereal
2 c. Rice Krispies
2 c. mixed nuts
2 c. mini marshmallows (the mixed flavors)

Mix all ingredients with the melted Almond Bark.  Drop spoonfuls of mix on wax paper and let them harden.  Store in container in freezer.

Pretty Ham Primavera

Do you have leftover ham from dinner the night before or how about a ham steak you don't know what to do with?  Try this recipes...  Keep in mind this recipes makes a lot.  When I make it again, I would half it because it is way too much for one person.

1/2 lbs. sliced fresh mushrooms
1/3 c. chopped onion
2 tbsp. olive oil
2 tbsp. all-purpose flour
2 tsp. Italian seasoning
2 tsp. chicken bouillon granules
1/2 tsp. salt
1/8 tsp. pepper
2 c. milk
7 oz. thin spaghetti, cooked and drained
2 c. fully cooked ham, cubed
10 oz frozen peas, thawed
Grated Parmesan cheese, optional

In a large skillet, saute the mushrooms and onion in oil until tender.  Stir in the flour, Italian seasoning, bouillon, salt and pepper until smooth.  Gradually add the milk, stirring constantly.  Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir spaghetti, ham and peas; heat through.  Sprinkle with the Parmesan cheese if desired. 

Cream Puff Cake

I remember my mom making this recipe as a kid and I made it this weekend... yep, still love it.  It got high ratings from my guests this weekend as well.  It is pretty simple to make. 

Crust-

1 c. Water

1/2 c. butter

1 c. flour

Heat water and butter until melted.  Add flour and mix well.  Let cool until warm (room temp).  Add 4 eggs, 1 at a time, beating well after each addition.  Spread into greased 9x13 pan.  Bake at 400 degrees for 35 minutes.  Cool.

Filling:

3 small boxes of vanilla instant pudding.

1 - 8oz pkg. cream cheese, softened

4 c. milk

1 tub of cool whip

Beat 3 together and spread over crust.  Spread cool whip over the pudding mix and chill.

Pick Apart Rolls

I loved when my mom would make this for us in the mornings.  It is so yummy.  I recently tried making this recipe at your cabin and needless to say I used to make dinner rolls and by morning you couldn't even see the pan.  The rolls have risen out of the pan and were all over the cookie sheet.  It was pretty comical but I made due. 

24 frozen dinner rolls (dough)

1 - 3 5/8 oz pkg of butterscotch pudding (not instant)

1/4c. melted butter

1/2 c. brown sugar

3/4 tsp cinnamon

Place frozen rolls in a greased bundt pan.  Sprinkle pudding over rolls.  Pour melted butter on rolls.  Sprinkle brown sugar and cinnamon on the rolls.  Let rise overnight uncovered.  In the morning bake at 350 degrees for 30 mins.  Take out of the over and turn upside down on a large plate or cookie sheet with sides.  Enjoy!

Pasta Salad

This is a classic recipe in our family.  It is my aunt Cindy's pasta salad.  It is really easy to make and even more easy to travel with.  It is great for showers and potlucks.  You can add or remove any of the ingredients to cater to your tastes.  It is a dressed up Ceasar Salad.  Enjoy, we do!

8 oz. uncooked pasta salad
2 c. shredded romaine lettuce
1/2 c. sliced sun dried tomatoes
1/3 c. shredded Parmesan (fresh is better)
1 - 2.25 oz can sliced black olives
1 - 8oz Ceasar dressing
3 chicken breasts, cubed

Grill or bake chicken breasts and cube them.  Cook pasta while chicken cools (if it is warm it will make the lettuce wilty).  Mix all ingredients together and put the dressing on right before you serve it.

Cheesy Brat Stew

I randomly found this recipe on a website during college and thought hey college kids like free food so if it tastes bad they can't complain... it was free right!  Turns out it was a huge success... It is popular among college kids and the hunter folk.  I have made it several time over the last few years for the the deer hunters in my life and it is loved by all.  It is pretty simple and you cook it in a crock pot... can't get much better than that.  My suggestion would be to serve it with a lighter bread or dinner rolls.  It is a hearty stew so you don't need a big side dish to go with it.  I have also tried substituting venison brats but they got to dried out.  You could probably try turkey brats also.  I have also added a can of mushrooms and chopped onions.

6 brats, cut in 1/2 in slices
4 medium potatoes (peeled and cubed)
1 tbsp minced onion
1 - 15oz can of green beans (drained)
1 small red bell pepper (seeded and chopped)
2 c. shredded Cheddar cheese
1 -10.75oz can cream of mushroom soup
2/3 c. water

Place all ingredients in slow cooker; cover and cook on medium for 3 hrs or until potatoes are fork-tender.  Stir occasionally.

Baked French Toast

This is a super sweet breakfast but if you like french toast... you will love this recipe.

1 1/2 sticks butter (or 3/4c.)

1 1/2 cups brown sugar

1/2 c. maple syrup

Boil these three ingredients together, pour into bottom of 9x13 pan.

12 slices of English Muffin Bread

Cream cheese

Spread with cream cheese "sandwich style".  Place over caramel mix.

6 eggs

1 1/2 c. milk

Beat together and pour over bread.  Refrigerate overnight (or at least for 1 hour).  Bake at 350 degrees for 30 minutes.

Peanut Butter Banana Bread

I found this in my cooking light magazine.  It is yummy.  My bread got a little too done when I left it in for the full 65 minutes.  I would check on it at 45 minutes and if it is getting too done cover it with tin foil while if finishes baking.  I plan on making another loaf and a batch of mini loaves to give as fall gifts.  If the bread isn't going to be eaten all in one day I would store the glaze in a air tight container and put it on the bread as you eat it.  You may also have to play with the ingredient amounts of the glaze until it is the right consistency.

INGREDIENTS:
BREAD
1 1/2  cups  mashed ripe banana
1/3  cup  plain fat-free yogurt
1/3  cup  creamy peanut butter
3  tablespoons  butter, melted
2  large eggs
1/2  cup  granulated sugar
1/2  cup  packed brown sugar
6.75  ounces  all-purpose flour (about 1 1/2 cups)
1/4  cup  ground flaxseed
3/4  teaspoon  baking soda
1/2  teaspoon  salt
1/2  teaspoon  ground cinnamon
1/8  teaspoon  ground allspice
2  tablespoons  chopped dry-roasted peanuts
Cooking spray
GLAZE:
1/3 cup powdered sugar
1 Tablespoon 1% lowfat milk
1 Tablespoon creamy peanut butter

DIRECTIONS:
1. Preheat oven to 350°.
2. To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.
4. To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

Yield:  16 slices

Montrey Chicken and Potatoes

I needed to find something for dinner last night and all I had was chicken and potatoes.  So I went in search of a recipes.  I found this recipe and I had everything else on hand... yes even the cilantro but you could leave it out if you didn't have it and I used regular cheddar cheese.  It was a really easy recipe.  I also cut the recipe in half.

Ingredients

• 6 medium red potatoes, cubed
• 1/2 cup butter, melted and divided
• 4 skinless, boneless chicken breast halves
• 1 tablespoon fresh lime juice
• 1 1/2 cups shredded Mexican blend cheese
• 1/4 cup chopped fresh cilantro
• 1/2 cup salsa
• 1 lime, cut into wedges (optional)

Directions

1. Preheat the oven to 425 degrees F (220 degrees C). Line a 9x13 inch baking dish with aluminum foil.
2. Toss potatoes with about 1 tablespoon of melted butter until coated. Arrange in a single layer in the bottom of the prepared baking dish.
3. Bake for 10 minutes in the preheated oven. Remove pan from oven, and push potatoes out to the sides of the dish. Place the chicken breast halves in the dish. Stir together the remaining butter and lime juice. Brush onto chicken. Return to the oven.
4. Bake for 20 minutes in the preheated oven, or until the chicken is no longer pink and the juices run clear. In a small bowl, toss together the cheese, cilantro and salsa. Sprinkle over the chicken and potatoes. Return to the oven for a few minutes, until the cheese is melted. Serve with lime wedges.

Favorite recipe website

One of my favorite recipe websites is http://www.allrecipes.com/


I love this site... there is such a variety of recipes.  My favorite thing on this site is the ingredient search.  You enter the ingredients you have and it find recipes with all those ingredients in it.  You can also key word search and ingredients that you don't want.

Making and Canning Grape Jelly

So last Friday night I got together with my aunt and two cousins to make Grape Jelly.  I'm not going to write out the recipe (use the recipe on the pectin) but I will show the pictures.  It was quite the experience and I think I can can now. 

First you must remove the grapes from the vines (these grapes came from my aunt's garden)

 

 

Next step is to wash the grapes

Next you must pop the grapes and seperate the inside from the skin...

Insides:

Skins:

Always make time to stop to drink some wine...

We then must proceed to boiling the insides and straining them....

Next comes the horrible task of chopping the skins...

Drain the skins and now we finally get to start making the Jelly for the jars...

We had to measure out 3/4 of a recipes for the remaining grapes.

Finally we get to put it in jars...

And the finished product.... 36 cups of jelly at 2:30am

Plain and Simple Pasta

I bought some garlic pasta seasoning at the Renaissance festival.  I thought I would share the way I used it and the link to the website.


Pat the Garlic Lady

I bought the Ghetti Garli seasoning.  I cooked linguine noodles, tossed them with olive oil and the seasoning.  It was a wonderful side dish to meatballs and a vegetable.  You could also buy a Parmesan seasoning at the grcoery store.  I'm excited to find other ways to use this seasoning.

I also purchased Garli Garni but I haven't tried it yet. 

Scotch Eggs

For many years I have been going to the Renaissance Festival and I always have to get a Scotch Egg.  So a few years ago, I thought I wonder if I could make these.  And to my surprise my grandma gave me the Taste of Homes 2010 annual cookbook which had a recipe for them.  I think they are a little healthier than the deep fried eggs at the Renaissance Festival but just as delicious.  You can make a white sauce, a cheddar cheese sauce, or a honey mustard sauce to top them with otherwise they are good plain.  These eggs are a hit every time I make them.

Ingredients

• 1 pound bulk pork sausage
• Salt and pepper to taste
• 6 hard-cooked eggs
• 1 egg, lightly beaten
• 3/4 cup crushed cornflakes

Directions

• Divide the sausage into six portions; flatten and sprinkle with salt and pepper. Shape each portion around a peeled hard-cooked egg. Roll in beaten egg, then in cornflake crumbs. Place on a rack in a baking pan. Bake, uncovered, at 400° for 30 minutes or until meat is no longer pink, turning every 10 minutes. 

Yield: 6 servings.

Bread Machine Garlic Bread

I substituted the parsley flakes for a combo of Italian seasoning and Oregano.  Use more Italian Seasoning than Oregano.  Oregano is a powerful spice.  I used two fresh cloves of garlic instead of garlic powder.

16 Servings

Prep: 5 min. Bake: 3-4 hours

Ingredients

• 1 cup warm water (70° to 80°)
• 1 tablespoon butter, melted
• 1 tablespoon nonfat dry milk powder
• 1 tablespoon sugar
• 1-1/2 teaspoons salt
• 4-1/2 teaspoons dried parsley flakes
• 2 teaspoons garlic powder
• 3 cups bread flour
• 2 teaspoons active dry yeast

Directions

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
• Bake according to bread machine directions (check the dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Yield: 1 loaf, 16 slices (about 1-1/2 pounds).
• http://www.tasteofhome.com/Recipes/Bread-Machine-Garlic-Bread

Low fat Chicken Stuffed Shells

This is super easy and can be made the night before.  I added chopped mushrooms and onions to thicken the mix up.  If you do this you will have more mix than shells.  Based on the mix you could probably make extra and freeze it then thaw and stuff the shells to cut down on the cut time for the next meal.

Ingredients:
24 each pasta shells, jumbo, cooked
3 each chicken breasts
1 c. fat free sour cream
2 cans cream of chicken soup, reduced fat
1/2 tsp celery powder
2 tbsp margarine
1/4 c. bread crumbs

Boil chicken in salt and pepper.  Allow to cool, cut into bite size pieces.  Combine chicken, sour cream, soup, and seasonings in mixing bowl, stirring well.  Place approximately 1 tbsp in cooked and cooled pasta shells.  Place 1 tsp. bread crumbs in casserole dish, drizzle with melted margarine.  Place shells in casserole dish, sprayed lightly with non-stick cooking spray.  Bake covered in 350 degree over for 25 minutes.

Tacos in Pasta Shells

These are great to make or bring as appetizers.  You could even top with a little shredded lettuce.

Ingredients:
1 1/4 lbs lean ground beef
1 (3oz) pkg. cream cheese
1 tsp. salt
1 tsp chili powder
18 jumbo pasta shells
2 tbsp. butter, melted
1 c taco sauce
1 c. shredded Cheddar cheese
1 c. shredded Monterey Jack cheese
1 1/2 c. crushed tortilla chips
1 c. sour cream
Onions for garnish

1. In a large skillet, brown beef over medium heat until no longer pink; drain.  Add cream cheese, salt, and chili powder; mix and simmer for 5 minutes

2. Meanwhile, bring a large pot of lightly salted water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente; drain.  Toss cooked shells in butter.

3. Preheat oven to 350 degrees.

4. Fill shells with beef mixture and arrange in a 9 x 13 inch baking dish; pour taco sauce over shells.  Cover with foil and bake in preheated oven for 15 minutes

5. Remove dish from oven and top with cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.

6. Top with sour cream and onions; serve.

"Healthified" Zucchini Bread

I really like this recipes because it cuts a lot of calories out of the traditional zucchini bread and it tastes very similar to the traditional zucchini bread.  This is a super moist bread and is great for a quick breakfast.  It also freezes really well.  I make several batches and freeze this bread.  It is great if you need to bring a dish to pass.  Take it out of the freezer the night before and it is ready to go.  I also grate and freeze zucchini in the summer and then make this bread in the winter.

2 1/2 c. grated zucchini (2 med.)
1 c. unsweetened applesauce (replaces some of the oil)
1/2 c. canola oil (this is a healthy oil)
3/4 c. fat free egg product (egg beaters) or 3 eggs
2 tsp. vanilla
1 1/2 c. sugar
1 1/2 c. all purpose flour
1 1/2 c. whole wheat flour
3 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
1/4 tsp baking powder
1/2 c. chopped walnuts or pecans (optional)

1. Heat over to 350 degree.  Spray the bottoms only of 2 (8x4-inch) loaf pans with cooking spray.
2. In large bowl, mix zucchini, applesauce, oil, egg product, vanilla and sugar until well blended.  Stir in all remaining ingredients except walnuts until well blended.  Stir in walnuts.  Spoon batter evenly into pans.
3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes.  Loosen sides of loaves from pans; remove from pans to cooling racks.  Cool completely, about 1 hr.

Jell-O Poke Cake

I love this recipes especially in the summer.  It is a very light and fluffy cake that isn't too sweet.  It is a very popular recipe among my friends.  You could use any flavor cake mix and pair the right flavor Jell-O for a variation to this recipe. 

Ingredients:
1 box white cake mix
1 c. boiling water
1 pkg. (3oz) Strawberry Jell-O (or any flavor)
1 tub (8oz) Cool Whipped topping, thawed

Directions:
Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.

ADD boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved; pour over cake. Refrigerate 3 hours.

FROST cake with COOL WHIP. Refrigerate 1 hour.

Margarita Chicken

This is another favorite from the Food Network.  It is a little summer chicken.  It would also be good chopped up in salad.  I wasn't able to find the frozen margarita mix so I used the liquid kind from the liquor store.


Ingredients:
4 boneless skinless chicken breast
1 can (10 oz) frozen margarita mix, thawed
2/3 c. tequila
1/2 c. fresh cilantro
2. tbsp chicken seasoning


Rinse chicken and pat dry, set aside.
In a small bowl, combine the remaining ingredients.  Place the chicken and marinade in large resealable plastic bag.  Squeeze out the air and seal.  Let marinate in the refrigerate for 1 to 2 hours.  (I marinated it over night)
Set up the grill for direct cooking over medium heat and oil grate when ready to start cooking.  Remove the chicken from the refrigerate and let sit at room temperature for 30 minutes.
Place chicken on hot oiled grill and cook 5 to 10 minutes per side or until done.


Indoor: Preheat over to 350 degrees.  Prepare chicken breasts as directed.  Roast chicken breasts in preheated over for 35 to 40 minutes.

Baked Oatmeal

This is great for mornings when you are in a rush and need something to eat in the car.  I cut the recipe in half and used a 9X9 or 8x8 pan. 

For a Healthier, Daily Version: decrease sugar to 2 cups, baking powder to 2 tsp., omit the butter completely and add 2-3 tbsp. flax seed.  When fresh fruit is in season, top the oatmeal with the fruit instead of baking it in. Also, it's delicious with thawed crushed (previously frozen) strawberries (no sugar added) on top.

2 1/2 cup brown sugar4 tsp. baking powder1 tsp. salt1 tsp. cinnamon1/4 cup butter, melted6 eggs3 cups milk9 cups rolled oats (NOT quick oats)2 cups dried or fresh fruit- blueberries, raspberries, wineberries, ground cherries (increase sugar by 1/4 cup since these are a bit sour), chopped peaches, apples, raisins or any combination

Using a large bowl, combine ingredients in the order listed above, stirring after each addition or so. Spread into a greased 9 x 13 inch baking dish and bake at 350 degrees for 20-30 minutes, until the edges begin to brown. Do not over bake.

It is best right out of the oven, but reheats well in the microwave. Can be eaten cold or warmed, with or without milk poured over it.

Winter Fruit Salad with Lemon Poppyseed Dressing

I had this recipe at a work functions and I fell in love with it.  The homemade dressing is amazing.  It is really simple to made and can be used on any type of salad.  I also omitted the pear and added more apple.

Dressing:
1/2 c. sugar
1/2 c. lemon juice
2 tsp. diced onion
1 tsp. Dijon-style prepared mustard
1/2 tsp. salt
2/3 c. vegetable oil
1 tbsp. poppy seeds

1 head romaine lettuce, torn into bite-size pieces
4 oz. shredded Swiss cheese
1 c. cashews
1/4 c. dried cranberries
1 apple - peeled, cored and diced
1 pear - peeled, cored and diced

1. In a blend or food processor, combine sugar, lemon juice, onion, mustard, and salt.  Process until well blended.  With machine still running add oil in a slow steady stream until mixture is think and smooth.  Add poppy seeds and process just a few seconds more to mix.

2. In a large serving bowl combine the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, cubed apple and pear.  Toss to mix then pour dressing over salad just before serving and toss to coat. 

Chinese Cole Slaw

This is one of my sister's favorite recipes.  She requests it all time.  I personally am not a fan of it but I don't like cole slaw.  I do like the dressing this goes on it.  I thought I would share it and you can decide for yourself.

1 bag Cole slaw
2 bunches of green onions
1 c. sunflower seeds
1 c. slivered almonds
1 pkg. Ramin Soup crushed

Dressing:
3 tbsp sugar
3 tbsp vinegar
3 tbsp oil
Seasoning package from Chicken Ramin Soup

Mix the first four ingredients together set aside.  Mix dressing ingredients together.  Pour dressing on one hour ahead of serving.  Mix crushed soup in just before serving.

Turkey Mac Casserole

I got this recipe from Betty Crocker.  I was looking for recipes to use zucchini in since I had a lot of it this year.  This is an amazing recipe.  It has an awesome flavor and there are lots of variations to it.  It is a good way to get veggies in your dinner.  I couldn't taste the zucchini in the casserole.  This recipe could be made ahead of time, put in the fridge and bake when you are ready to eat. 

Substitute or additions:
Add a can of mushrooms when browning the turkey
Add onions when browning the turkey
Substitute broccoli for the zucchini
Try different kinds of cheese on the top
Try different shaped noodles

Casserole
4 oz (1 c) uncooked elbow
1 lb ground turkey breast
3/4 tsp garlic pepper blend
3 medium zucchini, chopped (about 3 cups)
2 tbsp chopped fresh basil or 2 tsp dried basil leaves
1 (10 oz) container light Alfredo sauce

Topping
1/4 c. Italian style bread crumbs (or mix plain bread crumbs with Italian seasoning)
2 tbsp grated Romano cheese
1 tsp margarine or butter, melted

1. Heat over to 350 degrees.  Spray 2 1/2 quart casserole dish with cooking spray.  Cook macaroni to desired doneness as directed on package.  Drain.

2. In large skillet, cook and stir turkey and garlic pepper blend over med-high heat for 6-8 minutes or until turkey is no longer pink.

3. Add cooked macaroni, zucchini, basil, and Alfredo sauce; mix well.  Spoon mixture into sprayed casserole dish.  In a small bowl, combine all topping ingredients; mix well.  Sprinkle over casserole. 

4. Bake at 350 for 30-40 minutes.