2 to 3 lbs Round Steak (cut into serving size portions)

Flour

1 can (14.5 oz) Stewed Tomatoes

1 packet Lipton Dry Onion Soup Mix

*Pour stewed tomatoes into crock pot.  Chop large tomato pieces with a spoon.  Add dry soup mix.  Mix well.

*Rinse meat pieces in cold water.  Dip in flour, coating both sides well.  Place in crock pot.  Add enough water to cover meat.  Mix slightly.

*Cook in crock pot until meat is tender, about 3 to 4 hours or longer.  Flour from meat will thicken mixture and make its own gravy.  Add carrots if desired.

*Serve with mashed potatoes.  Wonderful!

6 boneless skinless Chicken Breasts                                       1 clove fresh chopped Garlic

1 pkg. (7 oz) dry Good Seasons Italian Dressing Mix              Pepper (to taste)

½  pkg. fresh grated mixed Italian Cheese                              Heavy Whipping Cream

2 cans Cream of Celery Soup                                                  Milk

1 can Chicken Broth                                                               1 (16 oz) pkg. Fettuccine Noodles

1 (8oz) pkg. Cream Cheese                                                     fresh chopped Parsley

Cut raw chicken into bite size pieces.  Place in large pot.  Add all other ingredients (except noodles and parsley), using enough cream and milk to thin mixture to gravy consistency.  Simmer until chicken is tender and sauce is thickened (about 30 to 45 min.).

Cook fettuccine noodles in boiling water.  Drain.

Serve chicken mixture over fettuccine noodles.  Sprinkle fresh parsley on top.  Enjoy!

Preheat oven to 350. 

In large 11x15 glass baking pan, melt ½ stick of Butter in the oven for 3 to 4 min.

Remove pan from oven.   Add:           1 can Cream of Chicken Soup

                                                      1 can Cream of Celery Soup

                                                      1 can Cream of Mushroom Soup

                                                      1 can Chicken Gumbo Soup

Mix well.

Sprinkle 1 ½ cups uncooked Rice over soup mixture.

Lay 2 ½ to 3 lbs. boneless skinless Chicken Breasts (cut in serving size pieces) on top of rice.

Pour 2 cups Milk over chicken.  Slightly mix milk into mixture, poking with a spoon.

Bake about 1 hour until top is slightly browned.

*NOTE:  This combination of soup is unbelievably good.  Enjoy!

4  large egg whites, room temperature

Pinch of salt

1 cup plus 2 tablespoons superfine sugar

1 teaspoon cornstarch

1 teaspoon white-wine vinegar

1 teaspoon pure vanilla extract

Orange or Lemon Curd, for serving

*Preheat oven to 225 degrees.  Trace 12 oval shapes on each of two sheets of parchment paper with a pencil. Transfer parchment paper, pencil side down, to two baking sheets; set aside.

*With electric mixer, beat egg whites and salt together until glossy peaks form. With mixer running, add sugar, one tablespoon at a time, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla; mix until meringue is just combined.

*Transfer meringue to a pastry bag fitted with a 1/2-inch round pastry tip. Pipe a dollop of meringue in the center of each oval on parchment paper. Pipe meringue around dollop twice, creating a well to hold filling. Repeat process until all eggs are created.

*Transfer to oven and bake until meringue lifts off parchment paper easily, 1 hour to 1 hour and 15 minutes. Transfer to a wire rack; let cool completely. Fill cooled meringue eggs with orange or lemon curd.  Serve.

(cookies will resemble hard boiled eggs sliced in half)

2 (28 oz) cans Hunts Whole Tomatoes (with juice)                    4 T. Butter

Salt                                                                                      4 T. Flour

Sugar                                                                                    2 ½ cups Milk

¾ cup Hot Water                                                                    1 tsp. Baking Soda

In large pot, bring tomatoes to a boil (chop with spoon into small pieces).  Add salt and sugar to taste.  Add about ¾ cup hot water (makes up for liquid that is lost when it boils).

In separate medium pot, melt the butter.  Add the flour.  Then add the milk gradually, stirring constantly. Blend well, and bring to a boil to make a thick gravy (keep stirring).

Add the baking soda to the boiling tomatoes, then add the gravy mixture.  Blend well.  ENJOY!

(*Grilled Cheese Sandwiches go really well with this !!)

4 small Chicken Breasts (1 lb.)                                                 2 cups Broccoli Florets

¼ cup Kraft Tuscan House Italian Dressing (divided)             1 cup INSTANT White Rice (uncooked)

1 ¼ cup fat free reduced sodium Chicken Broth                      ¼ cup sliced Almonds (toasted, divided)

½ tsp. Garlic Powder

*Cook chicken in 2 T. dressing in large, non-stick skillet over medium heat for 4 minutes on each side until browned.  Stir in broth, garlic powder and remaining dressing.  Bring to boil.  Cover.  Simmer 5 minutes until chicken is done. 

*Remove chicken, and cover to keep warm.

*Add broccoli to skillet.  Cook uncovered 3 minutes.  Stir in rice and 3 T. almonds.  Remove from heat.   Cover.  Let stand 7 minutes.

*Serve chicken over rice/broccoli mixture.  Top with remaining almonds.

2 c. flour

1 tsp. baking powder

1/2 tsp. salt

1/4 tsp. baking soda

1/2 c. butter, softened

1 1/2 c. sugar

1 egg

1 tsp. vanilla

1/4 c. sour cream

Whisk together flour, baking powder, salt and soda and set aside. Cream butter and sugar until light and fluffy. Add egg and vanila beating well to combine. With mixer on low, add half of the flour mixtrue, followed by sour cream, then remaining flour mixture. Mix just until combined. Scoop onto greased cookie sheet and bake until cookies are set but not browned, about 12 minutes. Cool and Frost.

Frosting:

3 T. butter, melted

2 T. milk

2 T. lemon juice

1/2 tsp. lemon zest

1/2 tsp. vanilla

3 c. powdered sugar

3-4 drops yellow food coloring

Whisk together until smooth. Spread each cookie with a thin layer of icing.

4 chicken breasts, cooed and shredded

2 (8 oz.) pkgs. cream cheese

2 c. Mozzarella cheese, shredded

1 (16 oz.) bottle Ranch Dressing

1 (12 oz. jar Frank's Original hot sauce

1/2 c. blue cheese crumbles (optional)

Put all ingredients , except 1 c. mozzarella cheese and blue cheese, in bowl and microwave to soften cheese, mix well and plaace in 9 x 13 pan. Bake at 375 for 3 minutes. Sprinkle remaining mozzarella cheese and blue cheese crumbles on top. Serve with celery, corn chips or bagel bread.

1 (32 oz) can Tomato Juice                                 

1 Green Pepper, diced

1 (28 oz) can Crushed Tomatoes                         

1 Red Pepper, diced

2 cups Water                                                    

1 (10 oz) pkg frozen chopped Spinach, thawed and drained

2 medium Potatoes, peeled and chopped               

2 Carrots, peeled and julienned    

1 (15 oz) can Garbanzo Beans, drained                

2 T. dried Parsley

1 (15 oz) can Kidney Beans, drained                   

2 T. dried Basil

1 cup Lentils, rinsed                                          

2 cloves Garlic, crushed

1 large Onion, chopped                                      

2 T. ground Cumin

Sour Cream or Plain Yogurt

Combine all ingredients in a stock pot.  Bring to a boil.  Reduce heat and simmer, covered, for at least

30 minutes, or until lentils are tender.  Garnish each serving with sour cream or yogurt.

1/8 tsp. dried Thyme, crushed                            

3 T. all-purpose Flour

½ pound Halibut or other firm white fish             

3 ½ cups reduced-sodium Chicken Broth

2 T. Vegetable Oil                                             

1 can (15 ¼ oz) Whole Kernel Corn, undrained

1 medium Onion, chopped                                    

 1 can (14 ½ oz) Whole New Potatoes, drained & choppped

1 clove Garlic, crushed

*Sprinkle thyme over both sides of fish.  In large saucepan, cook fish in 1 T. hot oil over medium-high heat until fish flakes easily when tested with a fork.  Remove fish from saucepan;  set aside.

*Heat remaining 1 T. oil in same saucepan over medium heat.  Add onion and garlic;  cook until onion is tender.  Stir in flour; cook 1 minute.  Stir in broth; cook until thickened, stirring occasionally.  Stir in corn and potatoes. 

*Discard skin and bones from fish; cut fish into bite-sized pieces.

*Add fish to soup just before serving; heat through.  Stir in chopped parsley or sliced green onions, if desired.

1 (10 oz) pkg. frozen Chopped Spinach, cooked and well-drained                

1 cup Sour Cream

1 (8 oz) can Water Chestnuts, drained and chopped                                       

1 pkg. Knorr Vegetable Soup Mix

1 cup Mayonnaise                                                                                  

2 to 4 Green Onions, chopped

Mix all together and refrigerate to season.  Serve with carrot sticks, chips or crackers.

2 bags White Tortilla Chips

6 to 7 Chicken Breasts, cooked and broken into bite-size pieces)

1 ½ to 2 lbs. Monterey Jack Cheese, sliced

Sauce:  1 can Cream of Mushroom Soup

             1 can Tomato Soup

             1 can Cream of Chicken Soup

             1 small can Chopped Mushrooms, with juice

             1 can (7 oz) Ortega Green Chili Salsa (red color)

             Chicken Broth (enough to thin to right consistency)

Heat sauce ingredients until thick (about 10 to 15 min.), then add:

              1 can (4 oz) diced Ortega Green Chiles

In large baking dish, make layers of:    Tortilla Chips

                                                              Chicken

                                                              Sauce

                                                              Cheese

Repeat 2 to 3 layers.  Garnish with a few tortilla chips.  Bake at 350 for 45 minutes or until center is heated through.   Enjoy!

1 ½ cups all-purpose Flour

½ tsp. table Salt

1 ¼ tsp. Baking Soda

2 ½ cups low-fat Buttermilk

1 tsp. Vanilla Extract

1 Egg, separated

1 cup Blueberries, fresh or frozen (thawed/drained)

In a large bowl, combine flour, salt, and baking soda.  Add buttermilk, vanilla, and yolk;  stir until barely mixed.

Beat egg white until stiff and fold into batter.

Drop batter by spoonfuls onto a hot greased griddle or skillet.  Sprinkle a few blueberries (pushing each one down all the way into pancake) and cook until bubbles form, 3 to 5 minutes.  Flip cakes and brown other side, 2 to 3 minutes.  Serve warm with butter and syrup.

4 oz. Butter                                 2 large Eggs                                                                 

2 tsp. Baking Powder                    2 tsp. Baking Soda                            

12 oz. finely chopped Dates          1 ½ cups Sugar                                  

2 cups Flour                                2 tsp. Vanilla Ext.

20 oz. Boiling Water  

Sift flour and baking powder; set aside in bowl.  Finely chop dates and put into boiling water to soften. (You will add the baking soda and vanilla to this liquid mixture a little later just before adding to the stiff mixture.)

Cake Batter: Cream butter & sugar together until fluffy.  Add eggs; beat until well blended.  Add flour, baking powder mixture…..slowly – will produce a firm batter when completed.  Now add to the liquid mixture that was set aside, the baking soda and vanilla.  It will begin to foam; stir a time or two and add to the waiting dates in water.  Add all liquid ingredients to the firm mixture and beat until it becomes a batter mixture.  Pour into a greased baking dish (9x13).  Bake at 350 for 30 to 40 min. until springy to the touch.

TOFFEE  SAUCE  ( I make this after the cake is done and resting)

8 oz. Brown Sugar

5 oz. Butter

5 oz. thick Whipping Cream

Place all ingredients into saucepan.  Melt slowly for a couple min. and bring to boil for one or two min.

Just before serving, spoon some sauce onto the cake and spread evenly.  Then place under the broiler for a few seconds until it starts to bubble.  Take out immediately.  You must watch this so it will not burn the top.  Slice into small squares and spoon sauce over the cake.  Serve with chilled heavy cream in bottom of dish.

1 boneless Pork Loin Roast (with a little fat on top)

½ cup Sugar (for brining)

½ cup Salt (for brining)

Rosemary, chopped

Thyme, chopped

Salt

Pepper

Seasoned Salt

Brine the roast:  The night before, place roast in large pot with ½ cup salt and ½ cup sugar.  Cover with water and let it soak overnight in a very cold place ( I put it in my garage).

Remove from the brine and pat dry.  Sprinkle top of roast with chopped rosemary, thyme, salt, pepper, and seasoned salt.  (The herbs are optional)

Roast uncovered at 425 for 15 min. and then turn oven down to 325.  It takes about 20 to 25 min. per pound.

Remove from oven and let rest at least 15 min. before slicing.  Pour drippings over the meat when serving.

New Potatoes  (1 can per person)                                                                  

 Cover bottom of frying pan with sugar until it melts.  Add 1 to 2 T. Butter.  Caramelize.  Add canned potatoes (saving potato water for gravy)

Red Cabbage    (in a jar from the market)

Heat in a pan and add sugar  (can add some of the juice to the gravy)

Sweet Cucumbers    Peel and grate thinly.  Add sugar and vinegar.  

Ris Al A Mand with Rodgrod      (rithgrith)

Cook long grain rice in milk instead of water on the stove in double boiler with lid.  Keep adding milk.  Add whipping cream with sugar (a lot).  Stir into the rice.  Serve cool. 

Add one almond  (whoever gets the almond opens the first present on Christmas)

Rodgrod  (fruit pudding)

Any kind of juice concentrate (use less water) raspberry, strawberry, grape, cherry, etc.

Mix together.  Thicken with cornstarch or tapioca.  Add sugar and lemon juice to taste.  Can add frozen strawberries.  Serve warm.

Ham     Coat with brown sugar and pineapples.   (Or you can have Pork Roast)

Gravy

Use juice from meat and add pork flavoring.  Add potato water and couple tablespoons of Cabbage Juice.  Use flour with cornstarch to thicken.                                                                                                      

1 lb. Carrots, julienned               ½ tsp. Chicken Bouillon Granules

½ cup sliced Green Onions           ½ tsp. Dill Weed

¼ cup Butter                               1/8 tsp. Pepper

1 tsp. Cornstarch                         ¼ cup sliced Almonds, toasted

½ cup Water   

Cook carrots.  Transfer to serving bowl.  In a saucepan, sauté onions and butter.  Combine water and cornstarch; stir into onions and butter.  Add bouillon, dill and pepper.   Add sliced almonds.  Stir for one min.  Pour mixture on top of hot carrots and serve.                                         Serves 8

10 cups cubed croissants, toasted (about 6 large)               4 large Eggs

2 cups Half & Half                                                            1 tsp. Cinnamon

1 (15 oz) can Pumpkin                                                        ½ tsp. Ginger

1 cup firmly packed Brown Sugar                                       1 tsp. Vanilla

1 cup Raisins (if desired)                                                   1 cup chopped Pecans 

Place croissants on baking sheet and brown under broiler. Turn to get all sides.  In a medium bowl combine half & half, pumpkin, brown sugar, raisins, eggs, cinnamon, ginger, vanilla and nuts, stir well.  Pour mixture over croissants, tossing gently to coat.  Let stand for 40 minutes. Pour into greased 9x13 pan. Bake at 325 degrees for 30- 40 minutes or until a toothpick comes out clean.  Serve with vanilla sauce and whipped cream, if desired. 

Vanilla Sauce 

½ cup Butter                       1 tsp. Vanilla

1 cup Sugar                         dash of nutmeg

½ cup Half & Half 

On top of double boiler, combine butter, sugar and half & half. Cook over boiling water, stirring constantly until slightly thickened, about 10 minutes.  Cool slightly.  Add nutmeg and vanilla. 

(If you don’t have a double boiler, cook in a regular pan over a lower temperature, stirring constantly. )

Salad:  1 lb. Mixed Greens                                       2 cups Pomegranate Seeds

            2 cups Roasted Hazelnuts, chopped               2 cups Stone Ground Mustard Vinaigrette

            2 cups Sliced Pears

Combine all ingredients (chop the pears and hazelnuts) in a large bowl.  Set aside while you make the vinaigrette.

Lemon Mustard Vinaigrette Ingredients:

            Lemon Juice                                                 Whole-grain Mustard

            Apple Cider Vinegar                                      Dijon Style Mustard

            Olive Oil                                                      Minced Garlic

            Canola Oil                                                    Salt and Pepper to taste

Combine the lemon juice, vinegar, garlic, mustards in the blender.  With motor running, slowly add the olive oil and canola oil.  Season with salt and pepper._____________________________

6 extra large Egg Whites (room temp.)

¼ tsp. Cream of Tartar

Kosher Salt

1 cup granulated Sugar, divided (I use Baker’s Sugar – Superfine, it melts immediately & whips faster)

Whipped Cream

Raspberries

Raspberry Sauce

Preheat oven to 200.  Line 2 baking sheets with parchment paper.  (You can use a small glass and outline circles with pencil as a template on each sheet – 6 to 12 circles.  Turn paper over.  This makes it a bit easier to make your meringues.)

In mixing bowl with wire attachment, beat egg whites, cream of tartar, and pinch of kosher salt, at med. speed until frothy.  Add 1 cup of sugar and raise speed to high until the egg whites form very stiff peaks.  Fill pastry bag.  With a large star-shaped pastry tip, pipe a disc of meringue onto each circle.  Pipe another layer around the edge to form side of shells.

Bake for 2 hrs. or until the meringues are dry and crisp, but not browned.  This takes time and cannot be rushed by cranking up your heat or it will turn meringues brown.  I usually do this the night before and just turn the oven off and leave the meringues in until morning and they come out perfect.

When ready to complete the meringues, whip the cream and put into the pastry bag with same star tip and fill meringues.  Sprinkle with as many raspberries as you wish.  Drizzle with Raspberry Sauce.  Voila!

 RASPBERRY  SAUCE

Put container (about 5 pints) fresh raspberries into pan with about ¼ cup water  (at most) to simmer and break down juices.  Strain out seeds and discard seeds.  Take juice and add Sugar and Lemon Juice to taste.  Chill.

Stir and brown over med. heat:                                        Combine:

      1 cup chopped Pecans                                                    2 heads Romaine Lettuce, chopped

      4 T. Butter                                                                  1 bunch Green Onions, sliced

      1 pkg. Ramen Noodles, crushed                                      Chopped Broccoli to equal amount of Romaine

         (don’t use the seasoning packet)

Just before serving, top with the browned noodles and nuts.  Then pour the Dressing on and toss lightly.

Dressing:       ½ cup Oil                                               1 ½ T. Soy Sauce

                      ½ cup Sugar                                           Pepper to taste

                      ¼ cup Vinegar (I use a little more)        Flavoring packet from Ramen Noodles

2 cups Flour

¾ cup Crisco

1 tsp. Salt

6 T. Cold Water

1 T. Vinegar, added to water

Combine flour, Crisco and salt.  Blend thoroughly with pastry blender.  Blend until there is no flour showing in the mix.  Add water / vinegar combination gradually while mixing with a fork.  Be sure to add all the water / vinegar combination even if it looks too sticky.  This will give the dough the consistency that is needed to roll out and pick up easily.  Roll out to the right size on a floured board or pastry sheet.  If the recipe calls for a pre-baked pie crust, bake at 425 degrees until slightly brown.

1 ½ pounds Butternut Squash, peeled & ¾” diced          2 T. Cider Vinegar

Olive Oil                                                                          2 T. minced Shallots

1 T. pure Maple Syrup                                                     2 tsp. Dijon Mustard

Kosher Salt & freshly ground Black Pepper                   4 oz. Baby Arugula, washed & spun dry

3 T. Dried Cranberries                                                     ½ cup Walnut Halves, toasted

¾ cup Apple Cider or Apple Juice                                  ¾ cup freshly grated Parmesan Cheese

Preheat oven to 400 degrees.

Place the squash on a sheet pan.  Add 2 T. olive oil, the maple syrup, 1 tsp. salt, and ½ tsp. pepper and toss.

Roast the squash for 15 to 20 min, turning once, until tender.  Add the cranberries to the pan for the last 5 min.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat.  Cook for 6 to 8 min, until the cider is reduced to about ¼ cup.  Off the heat, whisk in the mustard, ½ cup olive oil, 1 tsp. salt, and ½ tsp. pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan.  Spoon just enough vinaigrette over the salad to moisten, and toss well.  Sprinkle with salt and pepper and serve immediately.

 Preheat oven to 450 degrees.

PASTRY (makes 2):   2 cups all-purpose Flour     ½ tsp. Kosher Salt                             ¼ cup Iced Water

                                ¼ cup granulated Sugar      ½ lb. very cold UNSALTED Butter         (set aside)

Place flour, sugar, and salt in food processor.  Pulse a few times to combine.  Add butter and toss with your fingers to coat each cube of butter with flour.  Pulse 12 to 15 times until butter is the size of peas.  With the motor running, add ice water all at once through the feeding tube.  Keep pulsing to combine, but stop just before dough comes together.  Turn dough out onto floured board.  Form 2 disks (wrap 1 in plastic and refrigerate 1 hour, or freeze to use another time.)  Roll pastry into 11 inch circle.  Place on baking sheet lined with parchment paper.

FILLING :   1 ½ lbs. Yellow Delicious or Jonagold Apples (I mix apples)

                     ¼ tsp. grated Lemon Zest          ¼ tsp. Kosher Salt                   4 T. cold UNSALTED Butter (½ stick)     

                     1 T. fresh Lemon Juice              ¼ tsp. ground Cinnamon                                     (cut into cubes)

                     ¼ cup all- purpose Flour           1/8 tsp. ground Allspice    

Peel, core, quarter apples and cut into bite size pieces.  Toss with lemon zest and juice and a sprinkling of sugar.  Mix together cinnamon, salt, flour and allspice.  Toss onto apples and mix until well coated.  Add butter.  (You can mix in a handful of golden raisins also).  Place half apple mixture into pastry disk and pleat the dough onto the mixture.  Bake crostata for 20 to 25 min., or until crust is golden brown and apples are tender.  Let cool 5 min.  Serve with slightly sweetened whipped cream or vanilla ice cream.

1 pkg. Spice Cake Mix

1 (29 oz) canned Pumpkin

1 (12 oz) bag Chocolate Chips

Mix together just until blended.  Drop by spoonfuls on cookie sheet.

Bake at 350 for 10 to 12 minutes.

8 oz. Cream Cheese                ¾ cup Mayonnaise

1 tsp. grated Onion                Juice of  ½  Lemon

1 Egg, beaten                         1 (6 oz) can Crab Meat

Mix together all but crab.  Beat 4 to 5 minutes in mixer.  Stir in crab.  Pour into small soufflé dish.

Bake at 350 for 30 minutes.  Serve hot with crackers to dip.                               Makes 24 Servings

2 T cumin seeds, toasted (I've used cumin powder too)
2 T olive oil
1 medium onion, chopped
1 large red pepper, chopped
1 large carrot, grated
1 head roasted garlic (or I've used 3-5 garlic cloves minced)
1 tsp chili powder
sea salt and fresh ground pepper to taste
4 cans different beans (black, kidney, great white Northern etc.) rinsed and drained
1 can corn kernels
2 1/2 cup water or vegetable stock
2 tsp dried oregano (I use fresh if I've got it)
2 tsp dried basil (I use fresh if I've got it)
4 squares dark chocolate (75% or more cocoa) (I've never been brave enough to try this ingredient, but I made a mole sauce the other day and I'm definitely going to use this next time I make it!)
28 oz canned tomatoes
juice of one fresh lime or lemon
 
In large pot saute onion, pepper, garlic (if not roasted) and carrot in oil until onion becomes translucent. Stir in chili powder, cumin, salt and pepper. Cover and simmer 10 minutes. Add the rest of the remaining ingredients. Blend well. Cover and simmer for 20 minutes. For a really hardy version, serve over brown rice.

1/2 c. shortening or lard

3/4 c. butter

2 c. brown sugar

4 eggs

1/2 c. milk

4 cups rolled oats

2 cups raisins

2 cups flour

2 tsp. soda

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. cloves

2 c. nuts

Mix shortening and sugar together, add eggs one at a time, beat well.ADd milk and mix well. Mix flour, soda salt, and spices together in a separate bowl, then add them all at once. Mix well. Add raisins and mix. Add oatmeal and mix. ADd nuts and mix.

 Bake at 375 untl golden brown (7-8 minutes)

8 oz. thin spaghetti

1/2 onion, chopped

1/2 green bell pepper, chopped

2 T. oil

1 1/2 lb. ground chuck

16 oz. tomato sauce

1 tsp. garlic salt

1 tsp. oregano

8 oz. cream cheese

12 oz. cottage cheese

1/3 c. grated onion

1/2 c. parmesan cheese

Cook the spaghetti. Saute the chopped onion and pepper in the oil, and brown the ground chuck. Stir in the tomatoes, tomato sauce, garlic salt and oregano,.Soften the cream cheese and mix together with the cottage cheese and grated onion in a blender. IN a large casserole dish first layer half of the spaghetti, then half of the sauce, then all of the cheese mixture. Layer the remaining spaghetti over the cheese mixture and top with the remaining sauce. Sprinkle with parmesan cheese. BAke at 350 for 45 minutes. Makes 6 servings.

24 c tomatoes

2 c white vinegar

cook for 1 hour

2 c jalapeños

2 c peppers

2 c onions

2 small can tomato sauce

3 cloves garlic

1 T pickling salt

cilantro

Add and cook 1-2 hours more

30 minute water bath or steam canner= 10 pints

2 pkg. devils food cake mix

1 1/2 c. shortening

4 eggs

1 tsp. vanilla

Blend together for a cookie batter. Roll in small balls. BAke at 350 for 8 minutes.

Filling:

1 (8 oz.) cream cheese

1/2 c. margarine

1 lb. powdered sugar (2 c.)

1 tsp. vanilla

Mix together and fill center between two cookies. Better if refrigerated.

Sort and rinse lentils. For every 2 cups (1 lb.) add 6 cups hot water. Add chopped onion, garlic, celery, carrots, diced potato, 1 T. curry, and 2 tsp. cumin. Bring to a boil, then siimmer gently until desired tenderness, about 45 min. total. Add salt to taste.

Use less water while cooking, adn serve over brown rice instead of making a soup.Lentils can also be used in salads. For those that don't like curry, use other seasonings that you like. Beans are very versatile - be adventurous, experiment and enjoy!

Overnight soak; Sort through and rinse beans. For every 2 cups (1lb.) add 6 c. cold water. Soak overnight or for a minimum of 8 hours. Drain and rinse beans. Add 6-8 c. water for every 2 cups of beans. For 4 cups of beans add 4 tsp. chili powder and 1 tsp. cumin, chopped celery, onion, and garlic. Bring nto a boil, reduce heat to a simmer. ADd frozen corn and 1 can tomato sauce 10-15 min before serving, and add salt to taste. Cook to desired tenderness, about 2 hours. Can top with grated cheese, sour cream, chopped avocado etc.

Quick soak; Sort through and rinse beans. For every 2 cups (1 lb.) add 6 cups water. Bring to a boil. Remove from heat and let stand for 1 hour (do not lift lid). Drain and rinse beans, and then follow cooking directions above.

Can use pinto beans to make chili, refry them (blend them with milk to make them creamy) to use for burritos and dips, add to salads, or combine with other beans to make a bean soup. Use them to replace any recipes that call for canned beans.

Tip: The older your beans are, thelonger they take to cook so rotate your food storage. Can also cook in the crockpot or leave cooking on the stove all day on low.

12 cups luke warm water (not too warm or it will kill the yeast)

1 T. yeast

1 larage spoonful of honey

1 T. salt ( or less, Trudy does 2 tsp.)

One toss of EXtra Virgin Olive Oil

Flour as needed

Mix together for 10 minutes (I use Bosch Mixer). Let rise in pans at least 20 minutes. BAke @ 350 for 52 minutes. For hard crusts take out of pans immediately. For soft crusts leave them in the pan till almost cool. Makes 4 large loaves.

2 1/2 c. sugar

1/2 c. butter

2/3 c. evaporated milk

1 jar (7 oz.) marshmellow creme

2 C. semi sweet chocolate chips

3/4 c. chopped walnuts

1 tsp. vanilla

Line 9 inch square pan or 13X9 pan with foil so that foil extends over sides of pan; butter foil. In large saucepan, combine sugar, butter and evaporated milk. Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla. Pour into buttered, foil-lined pan. Cool to room temperature. Score fudge into 36-48 squares. Refrigerate until firm. Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator. Makes about 3 pounds 36-48 squares.

Slice cleaned, shucked corn cobs in ¾ inch slices (about 3 corn rows of thickness).

Place slices in foil packet with:  Salt,  Pepper,  Butter

Place packet on BBQ grill for about 15 min.  It will steam, roast, and pick up the BBQ flavor inside the packet.

Peel eggplant and slice  (about ½ inch thick slices).

Spread both sides of slices with Mayonnaise;  then sprinkle both sides with Italian Bread Crumbs;  then sprinkle both sides with Parmesan Cheese.

Place on cookie sheet that has been coated with Vegetable Spray.

Bake at 350* for about 30 minutes.

COUSCOUS:            1 (10 oz) box Couscous

                               2 ½ cups Chicken Broth

                               1 T. Butter

In medium saucepan, combine broth and butter;  heat to boiling.  Add couscous and mix well.  Cover and remove from heat.

VEGETABLES:         1 T. Olive Oil                                        ½ Butternut Squash, peeled, seeded & cubed

                               2 cloves Garlic, minced                           1 cup Chicken Broth

                               2 tsp. Ground Cumin                               2 Carrots, peeled & sliced ¼” thick

                               1 tsp. Ground Coriander                          ½ lb. Green Beans, cut into 2” lengths

                               ½ tsp. Ground Ginger                              1 Zucchini, cubed

                               ¾ tsp. crushed Red Pepper Flakes            1 large Red Bell Pepper, cubed

In large pan, heat oil over medium heat.  Add garlic, cumin, coriander, ginger and pepper flakes;  mix well.  Add squash and chicken broth and combine.  Cover and cook 3 minutes.  Add carrots, green beans, zucchini and red bell pepper.  Cook 5 to 6 minutes more, stirring once.

To serve, pile veggie mixture in the middle of a platter and scoop couscous around the edges.  Serve with a slotted spoon, with the strained juice from the veggies on the side.

Wash and pat dry Chicken Breasts  (thawed)

Roll each in melted Butter

Sprinkle lightly with Lawry’s Seasoned Salt

Roll in a Bread Crumb / Parmesan Cheese Mixture:

         1 cup plain Bread Crumbs

         1/3 cup Parmesan Cheese

         1 T. chopped Parsley

Place on baking sheet or glass baking pan sprayed with non-stick spray.  Bake at 350 for 1 hour.

             (*Sometimes chicken breasts are enormous.  I cut them in half and they are fine.)

3 Eggs                                        1 tsp. Vanilla Extract                    1 tsp. Nutmeg                       ½ cup chopped

1 cup Vegetable Oil                     2 to 3 cups grated Zucchini           ¼ tsp. Baking Powder            Nuts (optional)

2 cups Sugar                               4 to 5 cups Flour                          ¼ tsp. Baking Soda

1/3 cup Molasses                         4 tsp. Cinnamon                             1 tsp. Salt

Beat eggs until foamy.  Add next 4 ingredients;  mix well.  Add zucchini.

Sift all dry ingredients together, then add to mixture.  Gradually add nuts.  Pour into greased loaf pans.

Bake at 350 for 45 min., then at 325 for 30 min.                                                              

 (Makes 2 large loaves)

¼ cup Dijon or Yellow Mustard              2 lbs. Chicken Pieces, fat trimmed

¼ cup Vegetable Oil                                2 cups (8 oz) Fusilli or Rotini Pasta, cooked in unsalted water, drained

1 T. Red Wine Vinegar                            1 can Cream of Chicken Soup

½  tsp. dried Oregano, crumbled              1 cup each: Zucchini and Yellow Squash, cut into 1” chunks

¼  tsp. Black Pepper                                ½ cup Milk

¼  tsp. Salt                                             1 1/3 cups French Fried Onions, divided

                                                              1 medium Tomato, cut into wedges

*Preheat oven to 375.  In large bowl, combine mustard, oil, vinegar and seasonings; mix well.  Toss chicken in mustard sauce until coated.  Reserve remaining mustard sauce.

*Arrange chicken in 9x13 baking dish.  Bake uncovered at 375 for 30 minutes. 

*Stir hot pasta, soup, squash, milk and 2/3 cup French Fried Onions into remaining mustard sauce.  Spoon pasta mixture into baking dish, placing it under and around chicken.  Bake uncovered for another 15 to 20 minutes or until chicken is done. 

*Top pasta mixture with tomato wedges, and top chicken with remaining 2/3 cup French Fried Onions.  Bake uncovered for 3 minutes or until onions are golden brown.                                          (Makes 4 to 6 servings)__

1 cup Soy Sauce             1 crushed Garlic Clove

1 cup Gingerale               1 tsp. grated fresh Ginger

¼ cup Oil

Mix all ingredients together and use to marinate steak, chicken or turkey.  Marinate 1 to 3 hours and grill meat to desired doneness. 

(Ruth Ann  LeBaron – the original kitchen wizard)

1 cup warm Water          2 tsp. Salt

1 T. Yeast                      2 T. Oil

1 T. Sugar                      2 ¾ to 3 ¼ cups Flour

Put warm water in large mixing bowl, then sprinkle yeast over water and stir to dissolve.  Wait 5 to 10 minutes (or until yeast is foaming).  Stir in sugar, salt, oil, and 1 cup of flour.  Mix until smooth.  Gradually add remaining flour to make a stiff dough.  Knead until smooth.  Let rise for ½ hour, then roll out to desired size and place on greased cookie sheet.  Bake crust only for 5 minutes at 375.  Cover pizza with desired toppings and bake until browned (about 15 to 20 minutes).

Dry Ingredients:          1 cup Whole Wheat Flour                   ½ cup Raisins

                                  ¾ cup Wheat Bran                              ½ cup Craisins

                                  1 tsp. Baking Powder                          ½ cup Walnuts  OR     

                                  1 ½ tsp. ground Cinnamon                   ½ cup Macadamia Nuts   

                                  1 tsp. Baking Soda

Wet Ingredients:         ¼ cup Honey                                    ½ cup unsweetened Applesauce

                                  ¼ cup Canola Oil                              ½ cup grated Apple     

                                  ½ cup Vanilla Yogurt                         1 Egg

Mix wet ingredients with dry.

Bake at 400 for 18 to 22 minutes or until a toothpick comes out clean.  Cool in pan for 5 minutes.  Remove to a wire rack.

NOTE:  *Muffins freeze well.  *If  I don’t have wheat bran, I substitute whatever cold cereal I have on hand: Grapenuts, All Bran, Bran Flakes, etc.

1 Banana                                     4 to 6 Strawberries

a bunch of Spinach                     ½ cup Rice Milk

½ cup Blueberries                       ½ cup Soy Milk

Sometimes we add Chia Seeds or ground Flax to either smoothie.  Or substitute the rice/soy milk with juice.  We use frozen berries mostly, but fresh in season (hello peaches!)  Freeze leftovers for popsicles!

1 Banana                                     1 Green Apple

a bunch of Spinach                      1 or 2 tsp. Agave Nectar

1 or 2 Kale Leaves                       Water

Add all ingredients in blender and blend until smooth (not too long or it gets foamy).  You can also add whatever veggies you want.  We add celery, carrots, and a cucumber depending on who is drinking it.  You can also use orange or apple juice instead of water.

2 (10 3/4oz.) cans cream of potato soup

1 (16 oz.) can Veg-All (or you can use frozen vegetables)

2 c. cooked, diced chicken (rotisserie chicken is yummiest)

1/2 c. milk

1/2 tsp. thyme

1/2 tsp. black pepper

2 frozen pie crusts, thawed

Combine the first 6 ingredients. Spoon into prepared pie crust. Cover with the top crust; crimp edges to seal. Slit top crust. Bake at 375 for 40 minutes. Cool 10 minutes.

3 Chicken Breasts                              4 oz. can diced Green Chilies

4 cups Chicken Broth                         2 tsp. ground Cumin

1 cube Chicken Bullion                      1 tsp. dried Oregano

2 cups chopped Onion                        1 tsp. Cayenne Pepper        

3 cloves chopped Garlic                     3 to 4 cans White Kidney Beans

Place everything (except beans) in crock pot and cook on high for 4 to 6 hours.  Shred the chicken and add the beans.  Simmer for 2 hours more.

Place chili in a bowl, and serve with your choice of  TOPPINGS:

                                                             Tortilla Chips             Mango Peach Salsa

                                                             Tomatoes                    Guacamole

                                                             Cheese                        Cilantro

                                                             Green Onion               Sour Cream

*NOTE:  You can adjust spices according to your taste.                                                         ENJOY !!                                                                                                             

32  jumbo Pasta Shells                                                        2 T. fresh Basil, chopped  OR  2 tsp. dried

2  (10 oz) pkgs. frozen Chopped Spinach, thawed                  3 cloves Garlic, minced

1  (15 oz) container Ricotta Cheese                                      Salt and Pepper to taste

1 cup fresh grated Parmesan Cheese, divided                         3 cups bottled Marinara Sauce

2 T. Fennel Seeds

Cook pasta shells following package directions, drain well and set aside.  Squeeze spinach dry and put in large bowl.  Add ricotta, ½ cup Parmesan, fennel, basil and garlic.  Season with salt and pepper and stir to blend.

Spoon ½ cup marinara sauce evenly over bottom of  9 x 13 glass baking dish.

Fill each pasta shell with spinach mixture. Place shells, filling side up, in the dish.  Spoon remaining sauce over shells.  Sprinkle with remaining ½ cup Parmesan and cover loosely with foil.

Bake at 350 degrees for 30 minutes.

3 lbs. Salmon Fillets

¼ cup Butter,  melted

¼ cup Soy Sauce

½ T. Worcestershire Sauce

½ tsp. Garlic Powder

Place sheet of  heavy-duty aluminum foil on grill, and place salmon, skin side down, on foil.  Mix remaining ingredients and use to baste salmon frequently.  Cook until salmon changes color.  Turn over and peel off skin.  Baste frequently and cook until done, about 15 to 20 minutes.

(Salmon should be cooked through, but just barely.  As soon as the juices of the fish turn white,  test salmon by poking it with a knife and peeking inside.)

2  large ripe Tomatoes, chopped                                    ¼ cup chopped Red Onion

1  ripe Mango, peeled, seeded and chopped                  ½  Jalapeno Pepper, cored, seeded, and diced

2  Kiwi Fruits, peeled and chopped                               2  T. fresh Lime Juice

½ cup chopped Red Pepper                                           ¼ cup chopped fresh Cilantro

½ cup chopped Yellow Pepper                                      ½ tsp. ground Cumin

½ cup chopped Green Pepper                                        freshly ground Black Pepper

In large bowl, combine tomatoes, mango, kiwi, peppers, onion, jalapeno, lime juice, cilantro, cumin and pepper to taste.  Mix well and chill up to 8 hours. 

Serve with tortilla chips or as an accompaniment to fish or chicken.

Great on fajitas !

½ cup Butter           1 tsp. Cinnamon

1 cup Sugar             ½ tsp. Cloves

1 Egg                       2 cups Flour

½ tsp. Salt               1 cup grated Zucchini

1 tsp. Soda              1 cup chopped Nuts, optional

Cream butter, sugar and egg for 5 minutes.  Add dry ingredients and combine;  then add zucchini and mix well.  Stir in nuts,  if desired.  Drop with cookie scoop onto greased cookie sheets.  Bake for 12 to 15 minutes at

350 degrees.

2 T. Olive Oil                                                          2 T. Balsamic Vinegar

3 Green Onions, chopped                                           1 T. Dijon Mustard

1 lb. Green Beans, washed and trimmed                       2 T. Sesame Seeds, toasted

In skillet, sauté onions in olive oil over medium heat.  Add green beans and sauté until tender-crisp, about 5 to 7 minutes.  Whisk together Balsamic vinegar and mustard in small bowl.  Add to green beans and gently toss to coat.  Remove from heat,  place in serving bowl and sprinkle with sesame seeds.  Serve immediately.

1 Spaghetti Squash (3 to 4 lbs)                           5 to 6 Green Onions, chopped, including tops

2 T. Olive Oil                                                     1 tsp. minced Garlic

1 T. Butter                                                         1 medium Red Bell Pepper, cut into 1/8” strips

8 oz sliced Fresh Mushrooms                               ¼ lb. fresh Snow Peas, trimmed

2 medium ripe Tomatoes, chopped                         ¾ cup fresh grated Parmesan Cheese

1 medium Zucchini, cut into ¼” slices

Bake whole squash 1 hour at 350 degrees or until tender when pierced with fork.  Remove from oven and allow to cool 5 to 10 minutes.  Halve lengthwise and remove seeds.  With a fork, pull out spaghetti-like strands and place in large serving bowl.  Set aside.

In large skillet, heat olive oil and butter over medium heat.  Add mushrooms, tomatoes, zucchini, green onions, garlic, red bell pepper, and snow peas.  Cook until soft, 4 to 5 minutes.  Pour over squash and toss to combine.  Sprinkle with Parmesan Cheese and serve immediately. 

Makes 8 side dish servings.

SALAD:  2 ears Fresh Corn  OR  1 cup Frozen Corn, thawed

                 1 (15 oz) can Black Beans, drained and rinsed

                 1 (15 oz) can Garbanzo Beans, drained and rinsed

                 1 Red Bell Pepper, cored, seeded, and cut into ½ “ pieces

                 1 Mango, peeled, seeded, and cut into ½ “ pieces

VINAIGRETTE:      2 Limes, zested and juiced

                              2 T. Balsamic Vinegar

                              ½ cup chopped fresh Basil Leaves

                              1 tsp. ground Cumin

                              1/3 cup extra-virgin Olive Oil

                              Kosher Salt and freshly ground Black Pepper

For the Salad:  Preheat gas or charcoal grill.  Peel back the corn husks.  Remove the silks and replace the husks.  Soak the corn in cold water for 30 min.  Drain and place on the grill for 10 to 15 min.  Cool completely and remove the husks.  Using a sharp knife, slice off the corn kernels.  In a med. bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper and mango.

For the Vinaigrette:  In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil and cumin.  Slowly add the oil, whisking constantly until the mixture thickens.  Season with salt and pepper to taste.

Pour the vinaigrette over the salad and toss well.  Refrigerate for 1 hour, and toss again before serving.

12 cups popped Popcorn                    1 tsp. Vanilla Extract

1 cup Brown Sugar                            ½ tsp. Baking Soda

½ cup Butter                                    Almond Bark Squares

¼ cup Light Corn Syrup                     Milk Chocolate Squares

Preheat oven to 250*.

Put brown sugar in a 2 qt. microwave bowl.  Chop the butter into chunks and place on top of brown sugar.  Pour corn syrup over brown sugar/ butter.  Microwave on high for 30 seconds, then stir to combine.  Return to microwave and heat for 2 min.  Remove and stir, then microwave for 2 min. more.

Remove from microwave and add vanilla and baking soda.  Stir to combine.  The mixture will foam and rise and form a caramel mixture.  Pour the caramel mixture over the popcorn and stir very well so everything is coated.

Spread popcorn mixture onto a foil lined jelly roll pan.  Place the pan in the oven and bake for 30 min., stirring every 10 min.

Remove the pan from the oven and spread mixture out on a large piece of parchment paper or foil sprayed with nonstick cooking spray.

Melt the almond bark according to package directions.  Drizzle over popcorn mixture.  Let harden.

Melt the milk chocolate and drizzle over the popcorn, same as the almond bark.  Let harden.

Break into chunks and enjoy !!

1 Pizza Crust (homemade or Boboli)               6 oz. Gouda Cheese, grated

3 boneless, skinless Chicken Breasts              ¼ Red Onion, thinly sliced

1 1/3 cups Barbeque Sauce, divided               ¼ cup chopped Fresh Cilantro

6 oz. Provolone Cheese, grated

In large zip lock bag, combine chicken and 2/3 cup of the barbeque sauce.  Marinate in fridge 4 hrs. or overnight.

To cook, place chicken and marinade in small baking dish and bake for 30 min. at 325*.  Let chicken cool, then slice into thin pieces.

Sprinkle half of the grated cheeses over crust.  Spoon 2/3 cup barbeque sauce over cheese; cover with chicken and onion.  Sprinkle on remaining cheese.  Bake for 10 to 12 min. at 450*.  Sprinkle with cilantro and serve.

                                                                                                                               (Makes one 12” pizza)

2 lbs. London Broil Beef                     2 T. Brown Sugar

½ cup Soy Sauce                                2 T. Vegetable Oil

¼ cup White Wine Vinegar                 1 tsp. Ground Ginger

2 cloves Garlic, minced

Place meat in a dish.  Combine the next six ingredients and pour over the meat.  Marinate 4 to 5 hours at room temperature, turning every 30 min.  Barbeque over medium heat until cooked to taste.  Cut into thin slices to serve.

Cream together:   2 sticks Butter

                             2 sticks Margerine

                             1 ½ cups Sugar

                             2 cups packed Brown Sugar

                 Add:    3 Eggs

                             2 tsp. Vanilla Extract

                             6 cups Flour

                             1 ½ tsp. Salt

                             1 ½ tsp. Baking Soda

                             2 (12 oz) bags Semi-Sweet Chocolate Chips

Combine ingredients in order.  (Helpful Hint: mix salt and baking soda with flour, then work it into wet mixture using 2 cups of flour at a time).  Place teaspoonfuls on ungreased cookie sheet.  Bake at 350* for

8 to 11 minutes, until slightly brown.    YUM!!

¾ cup uncooked Rice                        ½ cup Sugar

1 tsp. Salt                                           ½ tsp. Almond Extract

4 cups Milk                                        1 cup Whipping Cream, whipped

Cook rice, salt and milk in double boiler over boiling water until rice is soft and mixture is thick --- about

1 ½ hours.  Add sugar and almond extract.  Chill and fold in whipped cream.  Serve with Raspberry Sauce.

Raspberry Sauce:

1 (10 oz.) box frozen Raspberries is syrup                  1 tsp. Lemon Juice

½ cup Water                                                                 Sugar, to taste

1 ½ T. Cornstarch                                                         Fresh Raspberries (for garnish)

Mix together  raspberries and water;  bring to a boil.  Put through a sieve and extract all juice.  Add enough more water to make 1 ½ cups juice.  Combine a little cold water with cornstarch.  Mix until smooth and stir into raspberry juice.  Cook and stir until thick and clear.  Stir in lemon juice and sweeten with sugar, to taste.  Chill and serve with pudding.  Garnish top with a few fresh raspberries.

1 (10 oz) bag Fresh Spinach                                        8 oz sliced Fresh Mushrooms

1 (11 oz) can Mandarin Oranges, drained                   1 large Avocado, cut into slices        

2 or 3 Green Onions, chopped                                     ½ to 1 pound Cherry Tomatoes, halved

Dressing:

        ½ tsp. grated Orange Rind                                   2 T. Sugar

        ½ cup frozen Orange Juice Concentrate              2 T. Vinegar

        ½ tsp. Salt                                                            1 T. Lemon Juice

        ½ cup Vegetable Oil

Combine dressing ingredients and mix well.  Toss salad ingredients together with dressing and serve.

½ cup (1 stick) Butter, softened                              ¼ tsp. Baking Powder

½ cup chunky Peanut Butter                                   ¼ tsp. Salt

¾ cup firmly packed light Brown Sugar                 1 ½ cups Butterscotch Chips

1 Egg                                                                       1 cup chopped Dried Apples

1 ½ cups all-purpose Flour                                      1 cup Caramel Apple Dip

1 tsp. Baking Soda                                                   ½ cup Chopped Peanuts

Preheat oven to 350*.  Beat butter, peanut butter and brown sugar in large bowl at medium speed of electric mixer until fluffy.  Add egg; beat until well blended.

Combine flour, baking soda, baking powder and salt in large bowl.  Gradually add to butter mixture, beating until well blended.  Stir in butterscotch chips and dried apples.

Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet.  Bake 8 to 10 min. or until edges are lightly browned.  Cool cookies 2 min. on cookie sheet.  Remove to wire racks; cool completely.

Spread about 1 teaspoon caramel apple dip on each cookie.  Sprinkle with chopped peanuts.

                                                                                                                               Makes about 4 dozen cookies

2 pkgs Sugar Snap Peas                                          Orange Extract  (to taste)

1 can sliced Water Chestnuts, drained                    Grated Orange Peel

Fresh Mint Leaves, chopped                                   Salt and Pepper

Place snow peas in large pot of  boiling water for 1 min.  Drain water.  Add remaining ingredients and sauté in olive oil just long enough to heat through.

Mix in med/large bowl:         ¼ cup Sugar

                                               ¼ cup Brown Sugar

                                               1 tsp. Cinnamon

                                               2 T. Cornstarch (more or less depending on how thick you want the filling)

Add:        ½ cup (1 stick) melted Butter

                1 can Apple Pie Filling

                5 to 6 Apples (peeled and sliced)

                1 T. Lemon Juice (to taste)

Toss well.  Pour into deep dish pie plate lined with unbaked pie crust.

Cover top with another pie crust.  Cut slits for steam.

Brush top with Evaporated Milk.  Sprinkle with a little additional sugar.

Bake at 375* about 45-55 min.

 (*Note:  Double filling for 9/13 cobbler) 

2 quarts plus 1 cup Water                                     1 Green Pepper, chopped

3 cups Wild Rice                                                  1 bunch Green Onions, chopped

1 (14 oz) can Artichoke Hearts, chopped             1 pint Cherry Tomatoes, halved

1 (10 oz) pkg. frozen Peas                                    1 (4 oz) pkg. Slivered Almonds, toasted

Dressing:      

1 1/3 cups Vegetable Oil                                      1 tsp. Celery Salt   

 ½ cup Vinegar                                                     ½ tsp. ground White Pepper

¼ cup fresh grated Parmesan Cheese                   ½ tsp. Dry Mustard

1 T. Sugar                                                             ¼ tsp. Paprika

1 tsp. Salt                                                              2 cloves Garlic, minced

Combine all dressing ingredients in jar and shake well.  Refrigerate until ready to use. 

In large saucepan, heat water and rice to boiling.  Reduce heat to low, cover and simmer 45 min.  Drain any excess liquid from rice.  Mix together rice, artichokes, peas, green pepper, green onions, tomatoes and half the dressing.  Toss well.  Cover and chill.  Just before serving, toss again and taste.  Add more dressing if desired.  Sprinkle with toasted almonds and serve.

8 to 10 New Potatoes

2 cups frozen Peas

Cook potatoes 25 to 30 min. until soft.  During the last 5 min, add the frozen peas.

6 T. Butter               Salt and Pepper to taste

6 T. Flour                chopped fresh Dill (optional)

3 cups Milk

Blend butter and flour together on low heat.  Add milk and cook until thickened.  Add salt, pepper and dill, if desired.  Stir in drained potatoes and peas and serve immediately in small bowls.

by cj 22. January 2011 21:25

Olive Oil                                                         1 ¼ cups grated Parmesan Cheese (fresh or dry)

1 cup Buttermilk                                              ¾ cup Italian Bread Crumbs

1 ½ lbs. Chicken Tenders (about 18)               Marinara Sauce (for dipping)

Heat oven to 500*.

Spread olive oil over large baking sheet lined with parchment paper.

Pour buttermilk in large bowl.  Add chicken.  Stir to coat.  Let soak 15-30 min.

In pie plate, mix parmesan cheese and bread crumbs.  Remove chicken from buttermilk and roll in crumb mixture (press it in).  Place on baking sheet.  Drizzle more olive oil over chicken.

Bake until browned (about 12 min.)

Serve with marinara sauce.

DRESSING:

½ cup Mayonaise (or Miracle Whip)    2 T. Corn Syrup             1 clove Garlic                    1 T. Lemon Juice

1/3 cup White Vinegar                         2 T. Parmesan Cheese    ½ tsp. Italian Seasoning     1 T. Sugar (optional)

1 tsp. Vegetable Oil                              2 T. Romano Cheese      ½ tsp. Parsley Flakes

SALAD: 

1 bag American Blend Dole Salad         6  Banana Peppers                          Parmesan Cheese, freshly grated

4  sliced rings Purple Onion                  ½ cup Croutons                              Peppercorns, freshly ground

8  jumbo pitted Black Olives                 2 Roma Tomatoes, quartered_______________________________

Mix the Dressing ingredients in a blender until well mixed.  If this is a little tart for your taste, add the sugar.

For the Salad:  Pour ½ package of the salad blend into a large bowl.  Top with ½ the onion, olives, banana peppers, croutons and tomatoes.  Add dressing to taste and toss well.  Add the other ½ bag of salad and more dressing to taste.  Toss well.  Top the salad with remaining onion, olives, banana peppers, croutons, tomatoes.

Pass grated parmesan & black pepper at the table.  (*Can substitute 1T. Agave & ½ T. Honey for Corn Syrup)

Simmer until tender (about 20 min.):

6 Potatoes, diced                   ½ cup Red Pepper, diced

¾ cup Minced Onion               1 quart Chicken Broth

½ cup Celery, diced

Make a White Sauce:

¼ cup Butter  (4 T.)

¼ cup Flour

2 cups Cream (for less fat use skim milk)

           Slowly stir white sauce into vegetables.

Add:   1 can Corn (drained)  or  about 1 ½ cups Frozen Corn.

           Heat through.

Add:   Salt and Pepper to taste

           ¼ tsp. Cayenne Pepper

Garnish with:

Crumbled Bacon

Grated Sharp Cheddar Cheese

1 (26-oz) bag frozen Hash Brown Potatoes                                             1 can Cream of Mushroom Soup

1 (16-oz) pkg. Jimmie Dean Regular Sausage                                           Milk

½  Onion, chopped                                                                                 Cheddar Cheese, grated

10  Hard Boiled Eggs, peeled and chopped  (or use 12 scrambled eggs)

*In buttered 9x13 pan, spread potatoes evenly on bottom.  Brown sausage and onion in skillet; drain grease.  Layer sausage/onion over potatoes.  Next, layer eggs over the sausage/onion.

*Pour soup into measuring cup, and blend in enough milk to make 2 cups of soup/milk mixture.  Pour this over egg layer, poking it down a little with a spoon.

*Bake at 400* for 50 min. until heated through and slightly browned.  Remove from oven, and sprinkle with cheese.  Return to oven for 2-3 min. until cheese is melted.  Serve with ketchup, and watch it disappear!

1 White Cake Mix                                                      1 (8-oz) pkg. Cream Cheese, softened

1 pkg. Danish Raspberry Dessert Mix                       2 cups Powdered Sugar

1 large or 2 small pkgs. Frozen Raspberries              1 pint Whipping Cream, whipped

*Mix cake mix according to directions.  Divide cake mixture and bake in two 9x13 pans.  Cool.

*Prepare Danish dessert mix as on package (use two cups water).  Add frozen raspberries to cool the dessert mix and thaw the raspberries.

*Whip the cream.  In a separate bowl, beat cream cheese and powdered sugar together until creamy.  Add whipped cream. 

*Spread cheese mixture on cakes and top with raspberry dessert mixture.  Refrigerate.  Can be made the day before.  Makes two 9x13

1 Duncan Hines White Cake Mix                                   

1 pkg. Jello Lemon Pudding Mix (NOT  instant)             1 to 1½ cups cold Heavy Whipping Cream 

1 ½ cups Water                                                           2 to 4 T. Powdered Sugar (to taste)

1 cup freshly squeezed Lemon Juice                              1 can Sweetened Crushed Pineapple (well drained)

The Night Before:  Make and bake cake according to pkg. directions in 9x13 (greased & floured) glass pan.

Let cool 20 min., then remove cake from pan.  Cover with wax paper (not plastic wrap…keeps in too much moisture) and let cake sit on countertop overnight to set up.  Cook pudding mix with water and lemon juice; pour into glass bowl; cover surface with plastic wrap so skin doesn’t form; cool for 2 hrs; refrigerate overnight.

Next Day:  Slice cake lengthwise.  Slather lemon curd on bottom half; lay top over it.  Refrigerate again.

Topping: Whip the cream & powdered sugar in bowl.  Fold in pineapple. Spread over cake about 2 hrs. before serving (so it doesn’t get soggy).  Cover cake and refrigerate again until served.         YUM!!

2 small whole wheat or corn tortillas

1 tablespoon fresh salsa

1/2 cup liquid egg substitute, such as Egg Beaters, or one whole egg and two egg whites

Optional add-ins: diced tomatoes, chopped green onions, sliced mushrooms, diced green peppers, chopped fresh spinach leaves, etc.

Coat a small nonstick skillet with a little extra virgin olive oil or cooking spray. Heat over medium heat, add egg substitute and cook, stirring, until the eggs are cooked through, about 90 seconds.  Divide the scrambled egg between the tortillas. Top the eggs with the salsa and veggies of your choice.

Put into your Blentec or Vitamix:

1 cup raw cashews, pre-soaked

4 cups water

1 tsp vanilla

1 Tbl agave

Pinch of cinnamon

Blend till smooth (Whole juice setting on a Blendtec)

Pre-soak overnight:

2 cups buckwheat groats

1 cup raw almonds

1 cup raw sunflower seeds

¼ cup sesame seeds

Rinse well and put into a bowl. Add:

2 cups rolled oats

Mix in the same wet mixture as the cooked granola and stir well to coat. Spread in your dehydrator and cook for about 8 hours or until the desired crunchiness has been achieved. This recipe can be endlessly adapted. You can add small bits of any kind of cut up fruit and change the grains or kinds of nuts to fit what you like. Fruit may lengthen the drying time. You can add dried fruits after the drying time.

Mix in a large bowl:

4 cups of rolled grains (any combination of oats, wheat, barley etc.)

1 cup chopped raw almonds

½ cup raw sunflower seeds

¼ cup sesame seeds

Mix in a small bowl:

½ cup agave

¼ cup extra virgin olive oil

Pinch sea salt

½ tsp cinnamon

1 tsp vanilla

Pour the wet mixture over the dry mixture and stir well to coat. Put granola in a 9X13 pan and bake for 40 minutes at 300 degrees, stirring every 15 minutes or so. After baking you can add ½ cup raisins and ½ cup dried cranberries, if you would like. Again adjust this recipe for the kinds of nuts, seeds and fruit you like.

3 cups of old fashioned rolled oats or any combination of rolled grains

¼ cup flax seed, coarsely ground

¼ cup wheat kernels, coarsely ground

Boil in 7 cups water; adjust the amount of water to get the desired consistency of cereal. While cooking, add in:

¼ cup raw almonds

¼ cup raisins

½ cup chopped dates

Juice of one fresh orange

¼ cup agave

½ tsp cinnamon

This recipe can be adjusted to fit any taste. Try raw sunflower seeds, grated apple, dried cranberries etc. I love to top it with banana slices.

Combine:

1 ¼ cups Powdered Sugar

1 (3 oz.) small pkg. Lime Jello (dry powder)

1 ½ T. Lime Juice

1 ½ T. Water

Blend well until it has syrup consistency.  Add a bit more water to thin if needed.  Add more powdered sugar if it is too thin.  Spread over baked “Shamrock” shaped cut-out cookies

1 T. Vegetable Oil                                                     3 cups shredded Cabbage

1 large Sweet Onion (chopped, about 2 cups)               1 large Potato (diced, about 2 cups)

1 clove Garlic (minced)                                               4 oz. cooked Ham Steak (cut in 2” long strips, about 1 cup)

6 cups Chicken Broth                                                 2 T. chopped fresh Parsley

¼  tsp. ground Black Pepper                                        1 tsp. Caraway Seed (optional)

Heat the oil in a 6-quart pot over medium-high heat.  Add the onion and garlic and cook for 3 min. or until tender.

Stir in the broth, black pepper, cabbage, potato and ham.  Heat to a boil.  Reduce the heat to medium-low.  Cover and cook for 20 min. or until the potato is tender.

Stir in the parsley and caraway seed, if desired.

CAKE:                                          2 Eggs                                  2 tsp. Baking Soda

1 ½ cups Sugar                             1 tsp. Vanilla Extract              ¾ tsp. Salt

2 cups all-purpose Flour               2 T. Lemon Juice                    1 (16 oz) can Fruit Cocktail with syrup  

TOPPING:     ½ cup packed Brown Sugar   and    ½ cup flaked Coconut

SAUCE:         ¼ cup Evaporated Milk           ½ cup Butter or Margerine

                     ¾ cup Sugar                           ½ cup flaked Coconut

                      1 tsp. Vanilla Extract             ½ cup chopped Walnuts

In large mixing bowl, combine all cake ingredients; mix well.  Pour into 9 x 13 pan and sprinkle with TOPPING ingredients.  Bake at 350* for 35 to 40 min.

Meanwhile, combine all SAUCE ingredients in a medium saucepan and bring to boil.  When cake is done and still warm, pour sauce over cake.  Cool to room temperature.                                                                                                 

*NOTE:  For a healthier version, substitute Sucanat for all sugars, use Whole Wheat or Mixed Grains Flour, and use light syrup, natural juices, or no sugar added Fruit Cocktail.  Questions: call Kitty Smith (756-0776).

6 ripe Bananas

1 (11 ½ oz.) pkg. Semi-sweet or Milk Chocolate Chips

3 T. Shortening

Peel bananas.  Cut in half crosswise.  Insert a wooden stick into the flat end of each half.  Place on cookie sheet and freeze for 2 to 3 hours.

Melt chocolate chips and shortening over hot (not boiling) water in double boiler.  When chocolate is smooth, dip frozen bananas into chocolate.  Cover bananas with foil and put back in freezer until ready to serve.

(*Bananas can be coated with nuts, sprinkles or coconut, just after they are dipped)

2 pints Strawberries (room temp.)                     6 oz. Semi-sweet Chocolate Chips

6 oz. Milk Chocolate Chips                                2 T. Shortening

Rinse berries.  Let dry on paper towels for a couple hours till completely dry.  Line bottom of baking sheet with waxed paper and place in freezer. 

Melt chocolate chips in double boiler and stir in shortening till smooth.  Remove baking sheet from freezer.  Hold each berry by stem and dip in chocolate to cover about 2/3 of berry.  Place berries on baking sheet.  Let berries stand at room temp. to harden for at least an hour. Eat within 24 hours.  Never refrigerate!   (*For a fun variation, roll berries in colored sprinkles or drizzle with white chocolate after dipping)

1 T. Butter or Margarine                                                 ¼ tsp. Salt

¼ cup chopped Onion                                                        1/8 tsp. Pepper

¼ cup chopped Celery                                                       8 slices Bacon, cooked crisp, crumbled and divided

1 can (14 ½ oz) reduced sodium Chicken Broth                     ¾ cup shredded Cheddar or American Cheese, divided

1 ¼ cups Milk                                                                    2 T. chopped Green Onion, divided

2 Baking Potatoes, baked, cut into ½ “ cubes                        ¼ cup Sour Cream

Melt butter in heavy saucepan.  Add onions and celery;  cook and stir 5 min. or until crisp-tender.

Add broth, milk, potatoes, salt and pepper;  bring just to boil, stirring constantly.  Slightly crush potatoes with back of spoon.  Reduce heat to medium-low;  simmer 5 min., stirring frequently.

Reserve 2 T. each of the bacon and cheese and 1 T. of the green onions for topping;  set aside.

Add remaining bacon, cheese and green onions to soup just before serving;  cook until cheese is melted, stirring constantly.

Serve topped with reserved bacon, cheese, green onions and sour cream.

1 cup 1% Milk,  2 T. JELLO Pistachio Flavor Instant Pudding Mix, 

1 OREO Mint Milk Chocolate Covered  Choc. Sandwich Cookie (finely chopped)

Pour milk into tall glass.  Add dry pudding mix; stir 2-3 min. till dissolved.  Stir in chopped cookie.  Serve!                                            

3 ¼ cups Flour                                 1 tsp. Baking Powder     1 tsp. Salt                   1 1/3 cups Buttermilk

1/3 cup plus 1 T. Sugar, divided        1 tsp. Baking Soda        ½ cup cold Butter        ½ cup Currants or Raisins

Preheat oven to 350.  Mix flour, 1/3 cup sugar, baking powder, baking soda, and salt in large bowl.  Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.  Add buttermilk and currants.  Mix just until moistened.  Place dough on floured surface.  Knead 10 times.  Shape into round loaf 2 ½ “ thick.  Place on greased baking sheet.  Cut “X” (½ inch deep) on top of dough.  Sprinkle with remaining 1 T. sugar.

Bake 1 hr. until golden brown.  Cool completely on wire rack.  Cut into 16 wedges to serve.

1 ¼ lb. Red Potatoes, cut into chunks                                 1 lb. extra lean Ground Beef

3 large cloves Garlic, peeled                                            2 T. Flour

¾ cup light Sour Cream                                                    4 cups frozen Mixed Vegetables, thawed

½ cup shredded Sharp Cheddar Cheese, divided                  ¾ cup reduced-sodium Beef Broth

                                                                                      2 T. Ketchup

PLACE potatoes and garlic in large saucepan; add enough water to cover.  Bring to boil.  Reduce heat to low; simmer 20 min. or until potatoes are tender.  Drain; return to saucepan.  Add sour cream; mash potatoes until smooth.  Stir in ¼ cup of the cheese.

PREHEAT oven to 375.  Brown meat in large skillet.  Stir in flour; cook 1 min.  Add vegetables, broth and ketchup;

Cook 5 min.  Spoon into 8” square baking dish; cover with potatoes.

BAKE 18 min.;  sprinkle with remaining ¼ cup cheese.   Bake an additional 2 min. or until cheese is melted.

Prepare kabobs with cut-up meat, zucchini, mushrooms, peppers, and pineapple skewered on kabob sticks.

Teriyaki Sauce:

1/4 c. soy sauce

1 c. water

1/2 tsp. ground ginger

1/4 tsp. garlic powder or a couple of minced garlic cloves

5 T. packed brown sugar

1-2 T. honey

2 T. cornstarch

1/4 c. cold water

Mix all but cornstarch and 1/4 c. water in a saucepan and begin heating. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan. Heat until sauce thickens to desired thickness. Add water to thin if you over-thicken it.

French Bread recipe (this amount makes 3 small loaves or 2 large):
2 1/2 c. warm water
2 T. yeast
3 T. sugar
2 T. white vinegar
Add these ingredients together and let sit until bubbly
1 T. salt
1/3 c. oil (I use Canola)
6 c. flour (or a little more if it's too soft)

Knead for 2-5 mintues and then put in the oven with a small pot of boiling water. The water will keep the dough moist. Watch the dough and punch it down when it gets to the top of the mixing bowl. Do this every time it gets to the top of the bowl, as long as you have time to babysit it (2-5 times). Put the dough on a greased countertop and divide into 3 sections. Spray a cookie sheet with cooking spray and sprinkle a thin layer of cornmeal on the bottom of the sheet. Roll the dough balls into rectangle/long French bread shapes. Slash tops of bread diagonally 3-5 times and cover with a beaten egg. Let rise 30 minutes (or until doubled)on the counter, or you can put them in your oven at 170 and wait until they are the size you want to cook them at. Once they are to the right size, turn up your stove to 375 (without opening the door!) and let them bake until done. Or, just raise on the counter and bake at 375 for 30 minutes. Enjoy!






Dough--can be a little soft, if too sticky, add a little more flour.

Put the boiling water in the oven with your bowl of dough to help it rise faster.



Cut the dough into four equal parts (or six if you are making smaller loaves).



Slice the dough diagonally and white wash with 1 beaten egg.






Bake and serve warm out of the oven!

• 1/3 cup (3 ounces) cream cheese
• ¼ cup green salsa
• 1 tablespoon fresh lime juice
• ½ teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon onion powder
• ¼ teaspoon granulated garlic
• 3 tablespoons chopped cilantro
• 2 tablespoons chopped green onions
• 2 cups cooked, shredded chicken
• 1 cup grated pepper jack cheese
• 6-inch corn or flour tortillas (as fresh as possible; the longer they sit, the more likely they are to crack)
• Nonstick cooking spray
• 2 tablespoons vegetable oil (optional)
• Kosher salt

Heat oven to 425° F. Line a baking sheet with aluminum foil and spray it lightly with cooking spray.

Heat cream cheese in the microwave 20–30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and granulated garlic. Stir to combine and then add cilantro, green onions, chicken, and pepper jack cheese.

Wrap 3 to 4 tortillas at a time in damp paper towels and microwave 20–30 seconds so they are soft and pliable. If you find your tortillas are cracking when rolled, use damper paper towels and increase the microwave time.

Place 2 to 3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about half inch from the edges, and then roll it up.

Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray or brush with vegetable oil. Sprinkle with a pinch of kosher salt on top. Place pan in the oven and bake 15–20 minutes or until crisp and the ends start to get golden brown. Cool 5–10 minutes and then serve with sour cream, guacamole, salsa, or pico de gallo.

Make Ahead: To make dinnertime assembly a breeze, prepare filling up to 2 days ahead of time and store in the fridge in an airtight container.

Freezer Instructions: Place unbaked taquitos in a single layer of a baking sheet and place in the freezer for 2 hours or until frozen enough to hold their shape. Pack in a freezer-safe container for up to 3 months. To bake, follow the same instructions, extending the baking time by 10 minutes.

7 sheets frozen Filo Dough, thawed                    1 cup shredded Mozzarella Cheese

5 T. UNSALTED Butter, melted                        8 Roma Tomatoes, cut into 1/8 inch thick slices

7 T. grated Parmesan Cheese, divided                  1 T. fresh Thyme leaves

1 cup very thinly sliced Onion                             1 pkg. frozen chopped Spinach, thawed,

Salt and Pepper, to taste

*Preheat oven to 375.

*Line a large baking sheet with parchment paper and brush lightly with vegetable oil.  Lay 1 filo sheet on paper and brush lightly with a little butter.  Sprinkle all over with 1 T. Parmesan.  Repeat layering 5 more times (with filo, butter and cheese), pressing each sheet firmly so it sticks to sheet below.  Lay the last filo sheet on top, brush with remaining butter, and sprinkle on remaining 1 T. Parmesan.

*Scatter onion across filo and top with mozzarella.  Top with spinach, then arrange tomato slices in a single layer, overlapping slightly.  Sprinkle with thyme, salt and pepper.

*Bake until filo is golden brown, 30 to 35 min.  Cool tart 10 min.  Cut into 3 inch squares, and serve.

NOTE:  Cut the tomatoes very thinly so the juice evaporates while baking, or dough will be soggy.

8 cups Water                                                        1 can Corn (drained)

1 pkg. Bear Creek Tortilla Soup Mix                    3 to 4 T. Red Taco Sauce (to taste)

2 cups cooked Chicken (diced)                            Salt & Pepper (to taste)

2 cans Black Beans (drained & rinsed)___________________

Bring water to boil.  Whisk in soup mix.  Add remaining ingredients.  Simmer 15 min. on med. heat.  Serve.

TOPPINGS:  grated cheddar cheese, crumbled tortilla chips, avocado or guacamole, chopped tomatoes, sour cream, squeeze of fresh lime.                  

(*Serve with warm flour or corn tortillas!)

2 T. unsalted butter

1/2 small yellow onion, finely chopped

3 small-medium, cloves garlic, minced

1 tsp. salt

1 tsp. white pepper

1 1/4 cups long-grain white rice

2 1/2 to 4 cups chicken broth

baby bella mushrooms

Melt butter in medium saucepan over med. heat. Add onion, garlic, salt, pepper. Stir until onion is soft, not brown. Stir in the rice until well-coated. Add broth; bring to a boil. Cover, decrease heate, simmer until rice is tender and liquid absorbed (15-20 min.) For extra texture, substitute precooked wild rice for for 1/4 to 1/2 c. of the white rice and add it to the pilaf at the last minute.

Costco Spring Greans and Romaine Hearts, Blackberries and sliced strawberries mixed with lemon juice and a little sugar, feta cheese and sliced Honey roasted almonds (from Kohlers).

Dressing: Mix: 1/2 Brianna's Poppy Seed Dressing and 1/2 Brianna's Blush Wine Vinaigrette

1lb. fresh green beans

1/2 lb. bacon

1/2 red onion, sliced

3-4 cloves garlic, minced

2 T. sugar

2 T. soy sauce

1/2 tsp. kosher salt

Lots of freshly ground pepper

Fry bacon in large skillet. Rinse green beans and snap off ends. Boil large pot of water. In small bowl, mix sugar, soy sauce and salt. Remove bacon from pan; drain on paper towel. Pour bacon drippings out of skillet, leaving a couple tablespoons (or just use olive oil instead). Heat skillet to med-high. Add onions and garlic, stirring so they don't burn. Ad beans to boiling water; cook for only 1 minute. Drain beans and add to onion garlic mixture. STisr fry 2-3 more minutes. Pour sugar, soy sauce, salt mixture over beans; stir fry another 2 minutes until beans are glazed. Add crumbled bacon and pepper. STir fry till suce sticks to beans and bacon. Transfer to serving dish. Let stand a few min. until the benas sligshtly cool and glaze thickens a little.

2/3 c. buttermilk

2 c. Kikkoman Panco Bread Crumbs (comes in a box in Kohler's baking section)

1/2 c. grated parmesan cheese

2 tsp. garlic salt

2 lbs. chicken breast tenders

1/3 c. butter (melted)

salt

Preheat oven to 400 degrees. GRease oblong baking dish. Pour buttermilk into pie plate. Mix bread crumbs, parmesan cheese, and garlic salt in another pie plate. Roll each piece of chicken in buttermilk, then dredge in bread crumb mixture to coat. Arrange chicken in greased pan. Drizzle melted butter over chicken. Bake about 30 minutes until chicken is tender and no longer pink. Sprinkle with salt to taste.

Sauce for Chicken:

1 can cream of chicken soup, 1/2 c. sour cream, 1 tsp. lemon juice. Blend and heat in saucepan. Pour over chicken and bed of rice.

No Bake Oatmeal Delights:

1/2 c. applesauce

2 T. cocoa powder

1/4 c. agave nectar

2 c. whole oats

1 tsp. vanilla

1/4 c. peanut butter

Combine applesauce, cocoa powder, agave nectar and peanut butter in pan. Stir on medium heat til melted together. Add oats and vanilla. Drop by spoonfuls on waxed paper.

Chocolate Banana-lish

3 T. cocoa powder

3 T. agave nectar

1-2 bananas

Stir cocoa and agave nectar til combined, dip bananas and enjoy! Can use other fruit as well.

Peanut Butter Oats

1/2 c. dry whole oats

2 T. peanut butter

1 T. agave nectar

dash of cinnamon

1 tsp. vanilla extract

combine all ingredients and eat like granola

Quinoa Tapioca

1/2 c cooked quinoa

2 T. agave nectar

1 tsp. vanilla extract

dash of cinnamon

Combine all and love it! Can also be a breakfast meal combined with a protein.

Yummolla

1/4 c slivered almonds

2 T. agave nectar

1/3 c dry oatmeal

dash of cinnamon

1 T. vanilla extract

Heat almonds and 1 T. agave nectar in pot on stove til candied (on medium heat about 1 minute) combine oats and 1 T. agave and cinnamon. Continue cooking for approximately 1 minute. Remove from heat and stir in vanilla extract. Enjoy!

1-1.25 cups fresh or frozen fruit (20-25 grams carb)

1-2 scoops (20-40 grams) whey protein isolate

1 cup liquid -soy milk, rice milk, distilled water, juice

1-2 Tablespoons flax seed oil

0-2 scoops Carbo pro (0-5-grams)

Optional Additions:

emergentC vitamin packets

1 scoop green food powder

Garden of Life "super seed"

Creatine monohydrate

Glutamine

Plain yogurt

Recommendations:

Whey protein isolate: Optimum Nutrition

Flax Seed Oil: Supplies Essential Fatty Acids, purchase flax seed oil in dark containers in the refrigerated section of most any health food store

Carbo Pro helps restore muscle glycogen used during aerobic workout can be purchased at the Salt Lake Running Co.

EmergenC, Green Food, Super Seed are fabulous additions to any smoothie and can be purchased at any health food store

Creatine and Glutamine good for recovery, muscle strength and bolster immunity system, Can be purchased at any health food store.

3/4 bag of 24 oz. frozen hash browns (grated are best)

1 cube butter

1 1/2 cup cubed ham

1 c. swiss cheese

1 c. cheddar cheese

1 c. milk

6 large eggs

Lightly spray 9 X 13 baking dish. Place potatoes in the bottom of pan and lightly salt and pepper. Slice butter over potatoes. Bake at 375 degrees for 12-15 minutes and remove. Sprinkle ham and cheese over potatoes. Mix eggs and milk and pour over other ingredients. Bake for 40 minutes. Cool slightly and serve. *Note if baking after it has been in fridge overnight allow for longer baking time.

Optional: Slice tomatoes over the top of casserole and let bake last 20 minutes.