What's Cooking Good Lookin'?

Broccoli Chicken Potato Parmesan

2012-01-24T11:33:00.000-08:00

(AKA Mike's new favorite)

Prep/Cook time: 20 min.

2 tbsp Veggie Oil

1 pound red potatoes, sliced 1/4 inch thick

1 package (about 10 ounces) refridgerated cooked chicken strips ( I use about three chicken breasts, cooked and cut into strips)

2 cups fresh or frozen broccoli flowerets

2 can campbells broccoli cheese soup

1/2 cup milk

1/4 tsp garlic powder

1/4 cup grated parmesan cheese

Heat oil in skillet. aldd potatoes. cover and cook over medium heat 10 min stirring occasionally.

Stir in chicken and broccoli

Mix soup, milk, and garlic. Add to skillet. Sprinkle with cheese. Heat to a boil. cover and cook over low heat 5 min or until done. (which means the potatoes are soft)

Recipe from Campbell's 1-2-3 dinner

Chicken Scampi

2012-01-09T09:59:00.001-08:00

Chicken Scampi

2 Tbsp butter

4 chicken breast

1 can cream of chicken soup

1/4 cup water

2 tsp lemon juice

2 cloves garlic (minced) or 1/4 tsp garlic powder

4 cups hot cooked capellini or thin spaghetti

1.heat butter in skillet. Ad chicken and cook until browned

2. Add soup, water, lemon juice and garlic. Heat to a boil. Cover and cook over low heat 5 min or until done

3. Serve with pasta

makes 4 servings

from Campells 1-2-3 Cookbook

Vanilla Pudding Sauce

2011-11-05T11:12:00.003-07:00

Vanilla Pudding Sauce

2 Tbsp cornstarch
1/3 cup sugar
1/8 tsp salt
2 cups milk
2 egg yolks, beaten
1 Tbsp butter
2 tsp vanilla
Mix cornstarch, sugar, and salt in a saucepan. Whisk together milk and egg thoroughly, and gradually stir in. Cook over medium heat, stirring constantly, till mixture comes to a boil. (Don’t be tempted to turn up the heat; if it gets hot too fast, the egg will cook. And scrambled eggs in vanilla sauce would be bad. Really, really bad.) Boil for at least 1 minute, still stirring constantly. Remove from heat and stir in butter and vanilla. Serve warm or chilled.

**We had this on our waffles this morning. Delicious!**

Lemon Chicken

2011-09-26T16:12:00.001-07:00

Lemon Chicken Cutlets
Real Food Has Curves
Makes: 4 servings

4 5-oz. boneless, skinless chicken breasts
6 Tbs. unbleached all-purpose flour
1 tsp. salt
1 tsp. freshly ground black pepper
1 Tbs. unsalted butter, divided
2 Tbs. olive oil, divided
3 Tbs. chopped pitted black olives
2 tsp. grated lemon zest
1/2 c. dry white wine, dry vermouth, or reduced-sodium chicken broth
5 Tbs. lemon juice (the juice from about 2 medium lemons)

1. Place a chicken breast between 2 large sheets of plastic wrap on your work surface, then use the bottom of a heavy saucepan (of the flat side of a meat mallet if you have one) to pound the breast to about 1/4 inch thick.

2. Mix the flour, salt and pepper together on a large dinner plate.

3. Unless you have a gigantic skillet that can accommodate all the pounded breasts at once, melt 1/2 Tbs. butter with 1 Tbs. olives oil in a large skillet over medium-high heat.

4. Dredge 2 breasts in the flour mixture, coating both sides. Knock off any excess flour. Slip them into the skillet and cook until lightly browned and cook through (you can slice one open to make sure it's white inside), about 4 minutes, turning once. Transfer the breasts to a serving platter or individual plates.

5. Repeat steps 3 and 4 without cleaning the skillet until all the chicken is cooked.

6. Stir the olives and lemon zest into the skillet; cook for about 20 seconds.

7. Pour in the wine, vermouth, or broth, as well as the lemon juice. Raise the heat to high, and bring the mixture to a full, bubbling simmer, scraping the bottom of the skillet occasionally to get any flavorful brown bits up and into the sauce. Cook for about 1 minute, or until slightly reduced. Pour this wet sauce over the breasts.

Crazy Bread

2011-09-26T16:09:00.001-07:00

Crazy Bread
Lauren Manning

1 Tbs. yeast
1 ½ c. warm water
2 Tbs. sugar
3 ½ c. flour
½ tsp. salt
¼ c. butter
Garlic salt or powder or minced garlic
Parmesan cheese

1. Put water in a bowl; add yeast, sugar and salt. When foamy, mix in flour and kneed until smooth. Let dough rise for 20 min.

2. Melt butter in a 13x9 pan. Put dough in pan, punch down to fill. Flip dough. Let rise 10 min. (I use a cookie sheet instead so that they are thinner.)

3. Sprinkle with garlic and parmesan cheese. Cut into 1 inch strips, and then bake at 375 for 20 min.

For pizza crust:

1. Follow step 1 above. After letting dough rise, roll out as crust.

2. Bake at 375 for 15 min., load with toppings, then bake at 325 for 10 min.

Banana Muffins

2011-09-26T16:08:00.003-07:00

Banana Muffins
Better Homes & Gardens Cookbook
Makes: 1 dozen

1 3/4 c. all-purpose flour
1/3 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg, beaten
1/2 c. milk
1/4 c. cooking oil
3/4 c. mashed bananas
1/2 c. chopped nuts (opt.)
1 recipe Streusel Topping (opt.)

1. Preheat oven to 400 degrees. Grease 12 2 1/2-inch muffin cups (do not use paper baking cups); set aside. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.

2. In another bowl combine egg, milk and oil. Add egg mixture all at once to the flour mixture. Add mashed bananas and nuts. Stir just until moistened (batter should be lumpy).

3. Spoon batter into prepared muffin cups, filling each 2/3 full. If desired, sprinkle Streusel topping over muffin batter in cups. Bake for 18 to 20 min or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; serve warm.

Streusel Topping
In a small bowl stir together 3 Tbs. all-purpose flour, 3 Tbs. packed brown sugar, and 1/4 tsp. ground cinnamon. Cut in 2 Tbs. butter until the mixture resembles coarse crumbs. Stir in 2 Tbs. chopped pecans or walnuts (opt.).

My Tips:
- I am a huge fan of those big over-sized muffins, which is why that's the only sized muffin tin I own. :) These should be baked at 350 degrees for about 30 minutes.
- I also used Splenda in place of the sugar because I was moving and I ran out of sugar and was in a real pinch. I couldn't really tell the difference, and I think it's because the recipe only calls for 1/3 cup.

White Chocolate Raspberry Scones

2011-09-26T16:08:00.001-07:00

Raspberry White Chocolate Scones

Makes: about 18-24, depending on size of scones

3 sticks butter

2 c. brown sugar

6 c. flour

1 tsp. salt

1/4 tsp. baking soda

1/4 tsp. baking powder

1 egg, beaten

1 c. buttermilk (may need a little more)

2 c. white chocolate chips

2 c. FROZEN raspberries

Glaze:

powdered sugar

lemon juice

half-and-half or milk

1. Heat oven to 305 degrees (yes..three zero five degrees).

2. Feather together first 6 ingredients with pastry cutter. Make well in dough and add beaten egg and buttermilk. Mix by hand. Add white chocolate chips and mix in by hand. Add raspberries and gently fold in by hand.

3. Make about a tennis ball size scone and place on cookie sheet with parchment paper. Bake for 35 minutes.

3. If desired, make glaze using powdered sugar, lemon juice and milk (or half-and-half) and brush over tops of scones.

My Tips:

- Try this with other frozen fruits. I've done blueberries before, which was also good.

Caramel Apple Cupcakes

2011-09-26T16:05:00.001-07:00

Caramel Apple Cupcakes
Source: adapted from America's Best Recipes

1 (18.25-ounce) package spice cake mix
2 large eggs
1 cup sour cream
1/2 cup milk
1/3 cup vegetable oil
1 cup peeled, cored, and chopped Granny Smith apple (about 1 large apple)
35 caramels
1/4 cup evaporated milk or heavy cream (or regular milk)
1/2 cup chopped pecans
24 wooden craft sticks

1. Preheat oven to 350 degrees. Combine cake mix, eggs, sour cream, milk, and vegetable oil until incorporated (about 30 seconds). Scrape sides of bowl and then beat on med-high speed for 3 minutes. Stir in chopped apple.

2. Spoon batter into paper-lined muffin pans, filling two-thirds full. Bake 18-20 minutes or until a wooden toothpick inserted in center comes out clean. Do not overbake. Remove to a wire rack to cool.

3. Meanwhile, combine caramels and milk in a medium saucepan over very low heat; stir 4 minutes or until smooth. It's very important to keep the heat very low because if the caramel gets too hot it will become really hard when cooled.

4. Spread caramel mixture over cupcakes being careful to not touch the caramel to the paper liners or it will stick to the liners; immediately sprinkle with pecans, pressing in slightly. Insert a wooden stick into center of each cupcake. Store covered in an airtight container. It's best to serve the cupcakes the same day that you add the caramel topping. Caramel will soften if kept at room temperature for too long so store in the refrigerator until ready to serve then let come to room temperature to let caramel soften up a bit.

Makes 20-24 cupcakes.

Mint Brownies

2011-09-26T16:03:00.001-07:00

Mint Brownies
Recipe by Our Best Bites

Brownies:
4 squares unsweetened baking chocolate (4oz)
1 C butter (2 sticks)
4 eggs
2 cups sugar
1 tsp vanilla
1 1/4 C flour
1/2 tsp baking powder

Frosting:
2 C powdered sugar
4 T butter, softened
1 1/2 tsp peppermint extract
1-2 Tbs milk
green food coloring

Chocolate Glaze:
6 oz (about 1 cup) semi-sweet chocolate chips ,you could also use dark
6 Tbs real butter

Preheat oven to 350 degrees. Line a 9×13 inch pan with foil making sure the foil extends over the edges by at least one inch. Lightly spray with non-stick spray and set aside.

Chop both unsweetened chocolate and two sticks of butter into chunks and place together in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool, stirring occasionally.

With an electric mixer or stand mixer beat eggs, sugar, and vanilla for 2 minutes. While egg mixture is beating, measure out flour and combine with baking powder. While mixer is running, slowly add melted chocolate and beat to combine. Turn beater speed to low and add in flour by spoonfuls. Mix just until combined. Pour batter into prepared pan and bake for 20-30 minutes or until a knife poked in center comes out clean.

Cool completely on a metal rack. When brownies have cooled to room temperature, prepare frosting. Combine all frosting ingredients, starting with 1 1/2 tablespoon of milk, and beat until light and fluffy. Add more milk by teaspoonful as needed. Spread frosting evenly over brownies and then place brownies in fridge to chill.

While brownies are chilling prepare chocolate glaze. Place chocolate chips and 6 tablespoons butter in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool for about 15 minutes and then carefully spread on top of the frosting layer. Return pan to fridge to cool. When chocolate has hardened, use edges of foil to remove entire brownie from pan. Cut into squares and serve.

Spicy Honey Chicken

2011-09-26T16:01:00.001-07:00

Spicy Honey Chicken

Recipe by Our Best Bites

8 boneless skinless chicken thighs, about 2lbs (Yes, Thighs!!)
everyone is always asking me if they can use breasts for this. Sure you can, but I’m tellin’
ya right now it’s better with thighs.

2 t vegetable oil

Rub:

2 t granulated garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder

Glaze:
1/2 C Honey
1T Cider Vinegar

Combine the rub spices in bowl and mix well.

Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.

I’m gonna warn you that this can make a hot mess, literally. It’s sugar, and it’s gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It’s totally worth it once you taste this stuff.

If you don’t have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!

Remember how I had you reserve that extra couple tablespoons of glaze? Ya, drizzle that on top now. Your taste buds will thank you.

Caramel Apple Cider

2011-09-26T15:59:00.002-07:00

Hot Caramel Apple Cider
Recipe by Our Best Bites

1/2 gallon apple cider (64 oz or 8 C)
1/2 C orange juice, fresh squeezed or good quality bottled like Simply Orange
1 orange
8 cloves
2 cinnamon sticks (if yours are more than a year old- buy new ones!!)
1/4 t ground allspice
1/3 C jarred caramel sauce* more to taste if needed
optional: caramel flavored syrup
sweetened whipped cream (or from a can is fine!)
*For a delicious twist, substitute maple syrup for the caramel sauce in this recipe.

Pour 8 cups of apple cider into a large stock pot on the stove pot. Set heat to medium-high. Add orange juice, cinnamon sticks, and allspice.

Thoroughly wash your orange and then gently stab the whole cloves into it. If you find it hard to do that without destroying the cloves, use a toothpick to poke little hole first and then insert the cloves. (If you are doubling the recipe, you can still just use one orange, just double the number of cloves you poke into it).

Gently drop the whole orange into the pot. Bring cider to a boil and then reduce heat to a low simmer. Simmer on low for 60 minutes and longer if you wish. If you’re keeping the pot on the stove for an extended period, keep an eye on the orange. If at any time it splits open, remove it from the pot. If the white pith is exposed it will add a bitter taste to your cider. If you’re going to have the pot warming for hours on end, take out the orange. After you’ve simmered for an hour, add caramel sauce and stir to combine and dissolve. Add more caramel to taste if needed.

When ready to serve, ladle into mugs, top with whipped cream, and give it a drizzle of caramel and a sprinkle of cinnamon.

Baked Creamy Chicken Taquitos

2011-09-26T15:59:00.000-07:00

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese

small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray

Heat cream cheese in the microwave for about 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 and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.

** Copied from Our Best Bites**

Bajio Green Chile Chicken

2011-09-26T14:38:00.000-07:00

5 chicken breasts (I only used 4 large ones)

1/2 cup salsa

1 Tbsp cumin

1/2 cup brown sugar (more to taste)

1 4 oz. can diced green chilies

6 oz. Sprite (1/2 can)

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.

Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.

If you want it spicer rather than sweeter add a hotter salsa and more green chilies.

Texas Sheet Cake Brownies

2011-04-10T19:46:00.000-07:00

Boil:

1 C water

1 C Margarine

4 Tablespoons Cocoa

Pour Over:

2 C Sugar

2 C Flour

1/2 Teaspoon Salt

Mix together:

2 beaten eggs

1/2 C milk

1 Teaspoon Soda

1Teaspoon Vanilla

Add to the above and pour into a cookie sheet or a jelly roll pan. Bake at 375 for 15 to 20 min. DO NOT OVERBAKE.

While in oven, boil:

1/2 C margarine

4 Tablespoon Cocoa

6 Tablespoon Milk

Remove from heat and add 1 package powdered sugar, 1 Teaspoon vanilla and 1 cup nuts (optional) . Pour over hot brownies right out of oven.

French Bread

2010-12-01T15:03:00.000-08:00

5 cups all-purpose flour

2 1/2 (.25 ounce) packages active dry yeast

1 1/2 teaspoons salt

2 cups warm water (110 degrees F/45 degrees C)

1 tablespoon cornmeal

1 egg white

1 tablespoon water

2 tablespoon butter

1 tablespoon honey
Directions

1.In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.

2.On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled. (45 minutes)

3.Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.

4.Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.

5.With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

6. Melt together 2 tbsp butter and 1 tbsp honey. Pour onto hot bread and cover with foil and a damp towel for 15 minutes.

CHICKEN CASSEROLE

2010-11-18T10:37:00.001-08:00

2 (10 oz.) pkg. frozen broccoli

2 c. cooked chicken

2 cans cream of chicken soup

1 c. mayo

1 t. lemon juice

1 t. curry powder

1/2 c. shredded cheese

1/2 c. bread crumbs

1 T. butter, melted

Steam broccoli; drain and combine with chicken in greased baking dish. Combine next 4 ingredients and pour over broccoli and chicken mixture. Sprinkle with cheese, bread crumbs and butter. Bake at 350 degrees for 25-30 minutes.

Cracker Jack

2010-11-10T14:34:00.000-08:00

AKA Carmel Corn

2 sticks butter or margarine

1-3/4 c. brown sugar

1/2 c. light Karo syrup

Boil 5 minutes and remove from heat. Add 1 t. vanilla, 1/2 t. salt and 1/2 t. soda. Pour over 6 quarts popped corn and mix well. Put in large roasting pan. Bake at 250 degrees for 40 minutes, stirring every 10 minutes. Cool on waxed paper. Keeps well in a plastic bag.

I cook it in my big metal bowl or the roaster pan. I make 2 batches in my air popper

Homemade Cream Cheese Frosting

2010-10-29T12:02:00.000-07:00

http://www.cooksrecipes.com/cake/cream_cheese_frosting_recipe.html

Cream Cheese Frosting
4 ounces (half of an 8-ounce package) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar
In a small bowl, beat cream cheese, butter and vanilla until well blended. Gradually add powdered sugar, beating to spreading consistency.
Frost cooled cake.
Makes makes enough frostiing to frost a 13 x 9-inch cake. (Recipe can be doubled.)

Cook's Tip: If a sweeter frosting is desired, add more powdered sugar to taste

Pumpkin Bars!

2010-10-29T11:58:00.001-07:00

Pumpkin Bars:
15 oz Pumpkin
4 eggs
1 2/3 c. white Sugar
1 c. Oil

Mix well. Mixture will look oily.

2 c flour
2tsp Cinnamon
2 tsp Baking Powder
1 tsp Baking Soda
1 Tsp Salt

Add to mixture. Mix well.
Pour onto cookie sheet.
Bake 350 degrees for 20-30 min

I used Homemade Cream Cheese Frosting that I found here: http://www.cooksrecipes.com/cake/cream_cheese_frosting_recipe.html
Also on this blog

Pumpkin Bread with Cream Cheese Filling

2010-09-30T11:59:00.000-07:00

Cook Time: 70 minutes

Total Time: 70 minutesIngredients:

•Filling:

•1 package (8 ounce) cream cheese, at room temperature

•1/2 cup granulated sugar

•1 tablespoon all-purpose flour

•1 large egg

•1 tablespoon finely grated orange peel

•.

•Bread:

•1 2/3 cups all-purpose flour

•1 teaspoon baking soda

•1/2 teaspoon salt

•1/2 teaspoon ground cinnamon

•1/2 teaspoon ground cloves

•1/4 teaspoon ginger

•1/4 teaspoon nutmeg

•1 cup pumpkin puree, canned or homemade

•1/2 cup vegetable oil

•2 large eggs

•1 1/2 cups granulated sugar

•1 cup chopped pecans or walnuts, optional

Preparation:

Preheat oven to 325°. Lightly grease two 8x4x3-inch loaf pans. In a medium mixing bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg, and the orange peel; beat until smooth and creamy. Set aside.

Into another bowl, sift 1 2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. Put pumpkin puree, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large mixing bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans or walnuts, if using.

Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of pumpkin batter layer and then pour on the remaining pumpkin batter.

Bake in preheated 325° oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely.

Pumpkin bread recipe makes 2 loaves.

Russian Chicken

2010-08-24T11:00:00.000-07:00

2 bottles Russian Dressing

1 packet of Onion Soup Mix

1/2 jar apricot jam

Mix together and pour over frozen chicken in a 9x13 pan

Cook at 350 for 45-60 min until chicken is no longer pink in the middle

Serve over rice.

Zucchini Bread

2010-08-24T10:32:00.000-07:00

3 eggs

1c oil

2c white sugar

2c zucchini

1tsp vanilla

3c flour

1 tsp baking soda

1/4 tsp baking powder

1tsp salt

(and my husband would tell you chocolate chips but he loves chocolate chips in anything)

Preheat oven to 325 degrees

Beat eggs, oil and sugar together. Stir in zucchini and vanilla.

Mix in baking soda and podwer and salt. Then add flour one cup at a time.

Bake for 60-70min or until aknife poked in the middle comes out clean

Millionaire Shortbread Bars

2010-06-08T21:17:00.001-07:00

SHORTBREAD:
3/4 cup (1 1/2 stick) (170 grams) unsalted butter, room temperature
1/4 cup (50 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
1 1/2 cups (210 grams) all purpose flour
1/8 teaspoon salt

CARAMEL FILLING:
1 - 14 ounce (396 grams) can Dulce de Leche or sweetened condensed milk

CHOCOLATE TOPPING:
6 ounces (170 grams) semi-sweet or bittersweet chocolate, cut into pieces
1 teaspoon unsalted butter

Preheat oven
to 350 degrees F (177 degrees C) and place rack in center of oven. Grease with butter (or use a cooking spray) a 9 x 9 inch (23 x 23 cm) pan.

FOR SHORTBREAD: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Beat in the vanilla extract. Add the flour and salt and beat until the dough just comes together. Press onto the bottom of your greased pan and bake for about 20 minutes, or until pale golden in color. Remove from oven and place on a wire rack to cool while you make the filling.

FOR CARAMEL FILLING: If using Dulce de Leche then simply warm the caramel in the microwave or in a heatproof bowl set over a saucepan of simmering water. If using sweetened condensed milk, pour the milk into a heatproof bowl and place the bowl over a saucepan of simmering water. Cover and cook, over low heat, stirring occasionally, for 60 to 90 minutes or until the milk has thickened and has turned a caramel color. Remove from heat and beat until smooth. Pour the caramel over the baked shortbread and leave to set.

Note: You can also do this step in a microwave oven. Place the sweetened condensed milk in a large microwaveable bowl and cook on medium power for about 4 minutes, stirring halfway through baking time. Reduce the powder to medium-low and continue to cook for another 8 to 12 minutes, or until the milk has thicken and has turned a light caramel color. Remove from microwave and beat until smooth.

FOR TOPPING: Melt the chocolate and butter either in the microwave oven or in a heatproof bowl set over a saucepan of simmering water. Pour the melted chocolate evenly over the caramel and leave to set. Cut the shortbread into pieces using a sharp knife.
Store the shortbread in the refrigerator to keep the chocolate nice and firm.
Yield: 16 - 2 inch (5 cm) squares

Panko Mozarella Sticks

2010-05-27T21:54:00.000-07:00

16 pieces String Cheese, Removed From Wrappers
½ cups All-purpose Flour
2 whole Eggs
3 Tablespoons Milk
2 cups Panko Bread Crumbs (I Used Kikkomans)
1 Tablespoon Dried Parsley Flakes
Canola Oil, For Frying
Marinara Sauce, For Dipping

Preparation Instructions

Slice string cheese pieces in half, for a total of 32 pieces.
Place flour in a small bowl.
In a separate bowl, whisk eggs and milk.
In another separate bowl, combine panko bread crumbs with parsley flakes.
TO ASSEMBLE: One by one, roll mozzarella sticks in flour, then dunk in egg/milk mixture, then place in panko crumbs. Use your hand to sweep crumbs all over the mozzarella stick. Gently remove and place on a tray or cookie sheet. Repeat until all mozzarella sticks are coated.
***Place tray in freezer for 20 to 30 minutes to flash freeze.***
TO COOK: Heat 1 1/2 inches canola oil in a large skillet over medium heat. When hot, add mozzarella sticks 8 at a time. Watch closely and turn over to evenly brown, cooking less than 2 minutes. Do not allow cheese to bubble and leak.
Remove to a paper towel-lined plate.
Serve immediately with warm marinara sauce.

Mac & Cheese by the Pioneer Women

2010-05-27T21:49:00.000-07:00

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Difficulty: Easy

Servings: 6

Ingredients
4 cups Dried Macaroni
1 whole Egg Beaten
¼ cups (1/2 Stick Or 4 Tablespoons) Butter
¼ cups All-purpose Flour
2-½ cups Whole Milk
2 teaspoons (heaping) Dry Mustard, More If Desired
1 pound Cheese, Grated
½ teaspoons Salt, More To Taste
½ teaspoons Seasoned Salt, More To Taste
½ teaspoons Ground Black Pepper
Optional Spices: Cayenne Pepper, Paprika, Thyme

Preparation Instructions

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

Wilton ButterCream Icing

2010-05-18T08:41:00.000-07:00

(This is for stiff consistency)
1 cup solid white vegetable shortening
1 teaspoon Wilton flavor (vanilla, almond, or butter)
2 tabelspoons milk or water
1 lb. pure can confectioners' sugar (approximately 4 cups)

Cream shortening, flavoring, and water. Add dry ingredients and mxi on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy.

Chocolate Buttcream...

Add 3/4 cup cocoa or three 1 oz unsweetened chocolate squares, melted, and an addtional 1 or 2 tablespoons water to recipe. Mix well until blended.

If you are frosting a cake you want to add 1 extra teaspoon to each cup of stiff consistency frosting (1 tablespoon if you are using the full recipe).

Easy Dinner Rolls

2010-05-09T19:12:00.000-07:00

1 tbsp dry yeast (1 package)
1 c water
2 tbsp sugar

1tsp salt
1 egg
2tbsp shortening
2 1/4 c flour

Dissolve yeast in warm-hot water with sugar. Leave for 5 min or until bubbling. Add salt, egg shortening and 1 c of the flour. Beat until smooth. Stir in remaining flour and continue beating until smooth. Scrape batter from the sides of the bowl. Cover and let rise in a warm place until double (30 min). Stir batter down and sppon into greased muffin pan. Let rise until double (30 min). Heat oven to 400 degrees and bake for 10-15 mins.

Shredded Beef Tacos

2010-04-07T11:47:00.001-07:00

5 lb. roast (cross rib or sirloin tip)

2 medium yellow onions, Sliced

1 (4oz.) can chopped green chilies

1/4 tsp garlic powder

2 tsp. salt

1/2 tsp. cumin

Juices from roast

Place roast in crock-pot the evening before your meal. Put onions on meat. Cover and set on medium and cook all night. (My crock-pot doesn’t have a medium – it’s old, a wedding gift, so I put it on low)
Remove roast the next morning. Put meat and juices in the fridge. The inside of my crock-pot is removable so I just put it in the refrigerator leaving the meat and juices inside.
Before dinner remove the fat and shred the meat and put back into the crock pot with juices and all other remaining ingredients, stirring occasionally over low heat

Would be great in burritos and enchiladas too!

Lemon Crumb Cake

2010-04-07T11:43:00.000-07:00

Cake:
2 1/4 cups cake flour

1 tablespoon baking powder

½ teaspoon salt

1 ¼ cups buttermilk

4 large egg whites (save the yolks for the lemon curd)

1 ½ cups sugar

2 teaspoons grated lemon zest

1 stick (8 tablespoons) unsalted butter, at room temperature

1 tsp. vanilla

To Make the CakeSift together the flour, baking powder and salt.Whisk together the milk and egg whites in a medium bowl.Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light.Beat in the extract, then add one third of the flour mixture, still beating on medium speed.Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated.Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients.Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated.Divide the batter between the two pans and smooth the tops with a rubber spatula.Bake for 30-35 minutes at 350 degrees or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out cleanTransfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners.Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).

Filling
1/3 cup simple syrup (you will need more simple syrup to brush on the cake) Simple syrup is one part sugar to one part water. Mix together in a sauce pan and heat until sugar is dissolved.

1 package unflavored powdered gelatin

1 batch of lemon curd (recipe follows)

1 pkg. (8oz) cream cheese, softened

3/4 cup whipping cream

1. Bloom the gelatin in a few Tbs. of water for about 5 minutes. Heat the simple syrup over medium heat and add the gelatin, bring the mixture to a simmer, stirring constantly, until the gelatin is completely dissolved. Set aside to cool.
2. In a chilled mixing bowl, beat the whipping cream until it forms stiff peaks. Transfer to another bowl and set aside.
3. In the mixing bowl, beat the cream cheese and the lemon curd until it is well mixed. Slowly drizzle in the cooled simple syrup, scraping down sides as needed. Add the whipping cream and beat with the whisk attachment until incorporated.
4. Chill the mixture until slightly thickened.

Lemon Curd
2 large lemons

4 large egg yolks

2/3 cup sugar

4 tablespoons butter, cold

1. Zest the lemons and set aside. Juice the zested lemons and strain the juice. In a small mixing bowl, whisk the egg yolks and sugar until smooth. Stir in the zest and lemon juice.
2. Pour the mixture into a non-reactive saucepan. Over medium heat, bring to a simmer. Reduce the heat to low and continue to cook, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of a spoon. Remove from the heat and pour through a strainer into a glass bowl. Stir in the butter, 1 tablespoon at a time. Cool to room temperature then press a piece of plastic wrap onto the surface and chill in the fridge until completely chilled and set.

Vanilla Crumb Topping

1/2 cup flour
1/2 cup plus 2 Tbs. powdered sugar
5 Tbs. chilled butter cut into small pieces
1 tsp. vanilla

1. In a bowl mix the flour and powdered sugar. Cut in the chilled butter until small pea sized balls form. Drizzle the vanilla over and mix to combine. Chill the mixture until needed.

Assembling the cake.
When the cake cooled, brush the tops of the cake with the remaining simple syrup. Spread 2/3 of the filling on the bottom half of the cake. Top with the other layer of cake. Frost the top and the outside of the cake with the remaining filling and then press the crumb mixture onto the sides and top of the cake. Dust with powdered sugar. Chill for several hours or freeze to firm up the filling. Dust extra with powdered sugar before serving.

Red Velvet Cupcakes

2010-04-07T11:41:00.001-07:00

2 1/2 Cs cake flour
1 tsp baking powder
1 tsp salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (2-3 bottles depending on size)
1/2 C butter, softened
1 1/2 C sugar
2 eggs, at room temperature
1 tsp vanilla extract
1 C buttermilk, at room temperature
1 tsp white vinegar
1 tsp baking soda

Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.
Mix together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.
In a large bowl, mix butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

In a small bowl, mix vinegar and baking soda. Watch it fizz! Add vinegar mixture to the cake batter and stir well to combine. Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 – 3/4 full). It will make about 20 cupcakes. Place muffin tins on the middle rack of a preheated 350 degree oven. Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean.

Check early and don’t overbake!

Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting. Frost cupcakes with cream cheese icing

Lemon Butter Cream Frosting

2010-04-07T11:38:00.000-07:00

1 cup (2 sticks) butter, very soft
6-8 C powdered sugar
1/2 C fresh lemon juice
1 teaspoon grated lemon zest

Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added 6 cups total). Use and store at room temperature. (Don’t refrigerate and it will last in a covered container for about three days.)

Perfect Lemon Cupcakes

2010-04-07T11:36:00.000-07:00

1 package lemon cake mix

1 C sour cream

3/4 C water

3/4 C oil

4 eggs

1 small package lemon instant pudding

Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium speed for about two minutes. Use a strong mixer, this batter is thick. For cupcakes, bake them at 350 degrees for 20 minutes (I was able to get 24 very full cupcakes from the recipe). For regular cake, pour into a greased 9×11 pan or two round pans. Bake at 350 degrees for 25-30 minutes. Don’t over bake or the cake will be too dry!)

Top with Lemon Buttercream Frosting and Sliced Berries

Basic Buttercream Frosting

2010-04-07T11:35:00.000-07:00

3 sticks butter, softened
2 lbs. powdered sugar
1 tsp pure vanilla extract
whipping cream or 1/2 and 1/2 – enough to thin frosting to desired consistency

Beat butter in mixer on medium high for 2-3 minutes or until pale and creamy. Reduce speed to medium and add sugar, 1/2 cup at a time. Beat well after each addition increasing speed to high after all sugar is added.

Add vanilla and food coloring if desired. Beat until buttercream is smooth. Can be refrigerated for several days if covered. If refrigerating, bring to room temperature before using and beat on low until smooth.

Really Good Chicken and Noodles

2010-04-07T11:28:00.000-07:00

3 boneless, skinless chicken breasts
coarse salt and freshly ground pepper
1 T. fresh rosemary, minced
1 lemon, zested and juiced
3 T. honey
8 ounces thin spaghetti (I prefer Barilla Plus)
2 T. butter
2 cloves garlic, minced
1/4 cup real bacon bits
1/2 cup cream
1/2 cup shredded parmesan cheese
3 roma tomatoes, seeds and core removed, diced
2 T. capers (optional)

Start a pot of water boiling to cook the pasta. Spray your BBQ grill rack with nonstick spray and fire it up. Sprinkle salt, pepper and rosemary on each chicken breast and grill for 7-8 minutes on the first side. In a small bowl, mix 2 T. of freshly squeezed lemon juice and the honey together, then brush it on the tops of the chicken breasts before flipping them over. Brush the underside as well, and grill for a few more minutes until they are cooked through (actual cooking time will depend on how thick the breast is, and you could certainly pound them thinner to start with to make it go faster). Remove to a plate and cover to keep warm.

Toss your noodles into the boiling salted water if you haven’t already. Once they are nearly done cooking, begin making the sauce. It comes together quickly. In a large skillet, melt 2 T. butter then add the garlic. Saute and stir for 2-3 minutes, then add the bacon bits and cook for another minute. Stir in the remaining lemon juice and all of the zest, then the cream. Stir in the cooked and drained noodles, adding a tablespoon or two of the pasta water if needed to thin the sauce. Slice the chicken breasts thinly. Stir in the roma tomatoes and parmesan cheese (and capers if you so desire – I’m the only one that likes them around here, so I tossed a few on my own plate), and serve immediately with a portion of chicken breast strips on top of the pile of pasta.

Cinnamon Swirl Bread

2010-03-04T12:40:00.000-08:00

1/3 cup white sugar
2 teaspoons ground cinnamon
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup white sugar
1 egg, beaten
1 cup milk
1/3 cup vegetable oil

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a small bowl, mix together 1/3 cup sugar and 2 teaspoons cinnamon; set aside.
In large bowl combine flour, baking powder, salt and remaining 1 cup sugar. Combine egg, milk, and oil; add to flour mixture. Stir until just moistened.
Pour half of the batter into pan. Sprinkle with half the reserved cinnamon/sugar mixture. Repeat with remaining batter and cinnamon/sugar mixture. Draw a knife through batter to marble.

Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely. Wrap in foil and let sit overnight before slicing.

Swedish Meatballs With Sour Cream Sauce

2010-03-04T12:00:00.000-08:00

Meatballs:
1 lb. ground turkey
1/2 c. dry bread crumbs
1/4 c. egg substitute
2/3 c. skim milk
1 tsp. minced onion
1/8 tsp. pepper
1/8 tsp. nutmeg
1 tbsp. sugar

Sour Cream Sauce:
1 can low fat cream of mushroom soup, undiluted
1 (4 oz.) can mushrooms with liquid
1/2 pt. nonfat sour cream

Combine all ingredients for meatballs and mix. Let it set for 3 to 4 minutes. Make into small balls. Brown meatballs in electric frying pan at 300 degrees. Reduce heat to 220 degrees and simmer for 20 minutes. Combine ingredients for sour cream sauce in a pan and heat through. Pour sauce over meatballs and serve.

Easy (and yummy) Honey Curry Chicken

2010-02-11T16:20:00.000-08:00

6 boneless skinless chicken breasts

1/4 cup melted butter

1/2 cup honey

1/4 cup prepared mustard

1 tsp curry powder

2 Tbsp soy sauce (optional)

Split Chicken breasts and place in a 9" by 13" baking pan. Combine remaining ingredients and whisk until smooth. Pour over the chicken and bake at 375 degrees for 40-50 minutes or until tests done.

Broccoli and Noodle Parmesan

2010-01-27T08:00:00.001-08:00

- serves 8

1 1/2 pounds broccoli
2 tbsp margarine
1/2 cup chopped onion
1 clove garlic minced
10 3/4 ounce can cream of mushroom soup
1/4 tsp cayenne pepper
1 cup Cheddar cheese, shredded
1/2 cup Parmesan cheese
1 cup sour cream

8 ounces noodles cooked and drained

Preheat the oven to 350 degrees. Cut broccoli into bite-sized pieces. In a covered 4-quart saucepan, over medium heat, cook broccoli in 1-inch of boiling water. Cook for 6 minutes or until tender. Drain in colander and set aside. In the same saucepan, melt the margarine and cook the onion and garlic until tender, stirring occasionally. Stir in the soup and cayenne pepper; mixing well. Add the Cheddar cheese and Parmesan cheese, stirring until melted. Stir in the sour cream, broccoli and cooked noodles. Pour into a 2-quart casserole dish and bake, covered, for 20 minutes or until hot and bubbly.

Oreo Truffles

2010-01-26T22:40:00.000-08:00

1 package of chocolate oreo cookies
1 package of cream cheese (8 oz).

Chocolate Almond Bark
White Chocolate Almond Bark

Crush up oreos in a food processor, mix with cream cheese until they become a smooth mixture. Spoon into small 1" balls onto a cookie sheet and place in the fridge for about an hour or until firm.

Melt Chocolate Almond Bark according to the directions on the package. Roll oreo balls in chocolate and place on wax paper to harden. Top with white chocolate drizzle for prettiness. Delicious!

Thai Chicken Fettucini

2010-01-12T09:10:00.000-08:00

1 cup salsa
1/4 cup creamy peanut butter
2 tablespoons orange juice
2 tablespoons honey
1 teaspoon soy sauce
8 ounces uncooked fettuccine
3/4 pound boneless skinless chicken breasts, cut into strips
1 tablespoon canola oil
1 medium sweet red pepper, julienned
1/4 cup minced fresh cilantro

For sauce, in a microwave-safe bowl, combine the first five ingredients. Cover and microwave on high for 1 minute; stir. Set aside.

Cook fettuccine according to package directions. Meanwhile, in a large skillet, cook chicken in oil over medium heat for 3-5 minutes or until chicken juices run clear. Add red pepper; cook and
stir until crisp-tender.

Drain fettuccine; top with chicken mixture and sauce. Sprinkle with cilantro. Yield: 4 servings.

Three ingredient Christmas cookies

2009-12-08T14:29:00.001-08:00

package Pillsbury Christmas tree cookies

one tub icing (you need very little)

sprinkles

Make the cookies as directed, then let cool. Take the bottom of one cookie and ice it (I always use whipped icing and it was especially good on these!). Then place another cookie on top, making a sandwich. Push them together so the icing smushes out, then roll in the sprinkles.

Cream Cheese Biscuits

2009-12-08T14:28:00.000-08:00

one 8 oz. package cream cheese (softened)

1/2 c butter (softened)

1 c self-rising flour

Easiest recipe eva. Mix all ingredients with a mixer, (it will be very thick) then spoon the dough directly into mini muffin pans. Bake for 15-17 minutes at 400 degrees.

Pinwheels

2009-12-08T14:25:00.000-08:00

dash of pepper
2 tbsp onion
1/4 c bacon pieces
1/4 c black olives (chopped)
8 oz. cream cheese (softened)
package crescent rolls

Mix all ingredients in a bowl. Take the crescent rolls and lay them out on a cookie sheet, smushing the edges together so it makes one large sheet of dough. Then just spread the mixture evenly all over

Then, just roll it up long ways

Put it in the fridge for a while so it firms up just a bit. Then, just cut it into sections, and bake for 15-20 minutes at 350 degrees.

Muddy Buddys!

2009-11-25T09:39:00.000-08:00

9	cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1	cup semisweet chocolate chips
1/2	cup peanut butter
1/4	cup butter or margarine
1	teaspoon vanilla
1 1/2	cups powdered sugar



	Print these coupons...





	About Concordance™

1.	Into large bowl, measure cereal; set aside.
2.	In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3.	Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Pumpkin Bread

2009-11-25T09:37:00.000-08:00

Ingredients:

3 1/2 cups all-purpose flour
2 1/2 cups sugar
1 1/2 teaspoons salt
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 can (16 ounces) pumpkin purée
1 cup vegetable oil
4 eggs

Preparation:

Grease and flour two 9x5x3-inch loaf pans. In a large mixing bowl, combine flour, sugar, salt, baking soda, cinnamon, and nutmeg. In a separate bowl, stir together the pumpkin and oil.

Beat in eggs, one at a time, beating well after each addition.

Make a well in the center of the flour mixture; add pumpkin mixture. Stir just until dry ingredients are moistened. Pour batter into prepared pans. Bake at 350° for 1 hour, or until a wooden pick or cake tester inserted in center comes out clean.

Makes 2 loaves of pumpkin bread.

"Healthified" Chicken Pot Pie

2009-10-20T09:09:00.000-07:00

prep time: 15 min.
Start to finish time: 1 hr. 5 min.
makes: 8 servings (1 cup a piece)

1 bag (12 oz) Green Giant Valley Fresh Steamers frozen mixed vegetables
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1-1/4 cup fat-free milk
1/2 cup finely chopped onion
1 can (10 3/4 oz) condensed 98% fat free cream of chicken soup
1/4 cup fat free sour cream
4 boneless skinless chicken breasts, cooked, cut into bite-size pieces (about 4 cups)
1 Pillsbury refrigerated pie crust (15 oz box), softened

1. Cook and drain vegetables as directed on bag.
2. Heat oven to 375 degrees. In 2-quart saucepan, mix flour, salt, poultry seasoning, pepper, and milk with wire whisk until blended. Stir in onion. Cook over medium heat 4 to 6 minutes, stirring constantly, until thickened.
3. Stir in soup and sour cream. Add chicken and cooked vegetables, mix well. Cook, stirring frequently, until thoroughly heated. Pour into ungreased 2-quart round casserole pan. Unroll pie crust, place over hot filling. Seal edge and flut as desired. Cut slits in several places in the crust.
4. Bake 35 to 40 minutes or until crust is golden brown and mixture is bubbly. Let stand 1o minutes before serving.

Rolo Cookies

2009-10-16T11:49:00.001-07:00

1 Chocolate Cake Mix
3 packages of Rolo Candy Bars
2 Milk Chocolate Candy Bars
2 eggs
1/3 c. oil

Preheat oven to 350 degrees. Combine chocolate cake mix with 2 eggs and 1/3 c. oil. Mix will be thick. Form a ball of cookie dough around a rolo and place on a cookie sheet. Bake at 350 for 8 to 10 minutes. While cookies are still warm top with a piece of chocolate.

Makes about 2 dozen.

Cinnamon Ginger Cookies and cream Cheese Frosting

2009-09-17T16:26:00.000-07:00

Cinnamon ginger cookies
1 c butter
1 1/2 c sugar
3 Tb light corn syrup
2 eggs
3 c flour
1 c quick oats
1/2 tsp salt
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cloves

cream butter and sugar. add corn syrup and eggs. mix well. add dry ingredients to the butter mixture and mix well. roll into teaspoon sized ball (refrigerate if dough is too soft) and bake at 350 for 6 min or until bottom edges are barely brown.
remove cookies from oven and press flat with a glass dipped in sugar (spray bottom of glass with cooking spray for first 'press' and dip back into sugar between each cookie thereafter). Let cookies cool 1 min on baking sheet before removing to colling rack.
To make sandwich cookies spread a layer of cream cheese frosting between cookies.

Cream Cheese frosting

1/4 cup butter
8 oz cream cheese
1.2 tsp vanilla
1 1/2 c powdered sugar

cream butter and powdered sugar. Add vanilla and mix until smooth. Add powdered sugar until desired consistancy is reached; you want a thick frosting to hold the cookies together. If frosting is too thick, thin with evaporated milk. If frosting is too thin, thicken by adding more powdered sugar. Spread between cookies when cookies are cool. Makes about 2 dozen sandwich cookies.

Lemon Tart

2009-09-17T16:17:00.000-07:00

Crust

1c all purpose flour
1/3 c powdered sugar
pinch of salt
1 stick unsalted butter (cold cut in smaller pieces)

Preheat oven to 425 degrees. In food processor or mixer combine ingredients for crust. Pulse together until a dough starts to form in clumps. Press into tart pan, making sure to cover bottom and sides evenly. Pierce the bottom of the crust with a fork and place in freezer for 10-15 min. Place tart pan on a cookie sheet and bake until crust is a golden-brown color, approximately 12 min, Remove from oven and let cool

Filling

5oz cream cheese
1/2 c sugar
3/4 c fresh lemon juice (about 2 large lemons)
2 large eggs
zest from one lemon (zest before juicing)

Reduce oven temp to 350 degrees. Mix cream cheese with electric beaters until smooth. Add sugar. Mix until well blended. Add the eggs one at a time, mixing thoroughly after each egg. Stop and scrape bowl halfway through. Add the lemon juice and zest and mix until smooth.
Pour filing into tart crust and bake on cookie sheet for 20-30 min or until filling is set. Let tart cool in wire cooling rack. Cover and refrigerate until well chilled.
Use whipped cream as a optional topping. It can be piped on in stars or served on top with each piece for extra flavor in whipped cream, add a teaspoon of lemon zest.

Cheese Cake

2009-09-07T11:47:00.000-07:00

Crust:

1 cup flour
1/4 c. packed brown sugar
1/4 c. chopped nuts
2/3 stick butter.

Combine flour, nuts, and brown sugar. Cut in butter until mixture resembles cornmeal. Press into shallow baking pan. Bake at 375 for 15 minutes. Cool. Crumble and press into cheesecake pan (or pie pan).

Filling:

1 c. sugar
3 eggs
1 tsp. lemon juice
3 8 oz. packages of softened Phil. Cream Cheese
3/4 tsp. vanilla

Reduce heat to 300. Beat cream cheese well. Add sugar a little at a time. Add eggs one at a time. Add vanilla and lemon juice. Combine thoroughly. Pour into crust. Fill to within 1/2" of top to allow for topping. Bake at 300 for 50 minutes or until center looks done and even.

Topping:
1 c. sour cream
1/2 tsp. vanilla
3 T. sugar

Gradually mix sugar into sour cream. Add vanilla. Pour over cheesecake and return to oven for 10 minutes. Cool. Refrigerate overnight.

Quick Cobbler

2009-09-07T11:45:00.001-07:00

1/4 c. butter
1 c. flour
3/4 c. milk
1/2 c. sugar
2 tsp. baking powder

Mix dry ingrdients. Cut in butter and mix in milk. Blend until smooth. Pour into greased 8" square pan. Cover with berries or small pieces of fruit. (peaches are delicious). Sprinkle with sugar and add 1 c. juice (can be reserved from canned fruit). Bake at 350 for 45 minutes. Batter will rise to the top of the fruit and brown.

Delish (AKA Guadalupe Pie)

2009-09-07T11:38:00.000-07:00

Mix Together:

1 cup Flour
1 Cup finely chopped nuts
1 stick soft butter

Press into 9x13 glass pan. Bake at 350 for 20 to 30 minutes or until light brown, cool completely.

Second Layer:

1 cup powdered sugar
1 8 oz package of cream cheese

Mix until creamy then fold in 8 oz. of Cool Whip

Third Layer:

1-3/4 cup milk
1 large package of instant chocolate pudding

Mix together until the pudding starts to set then spread on top of cream cheese layer.

Fourth Layer:

1-3/4 cup milk
1 large package of instant vanilla pudding

Mix together until the pudding starts to set then spread on top of chocolate layer.

Top with cool whip and chopped nuts.

Strawberry Feta Salad

2009-07-05T20:52:00.000-07:00

Romaine Lettuce
Feta Cheese
Craisins
Strawberries (cut about 1/2 hour before so they are a little juicy)
Almonds

Nuts:

Melt butter (approximately 3 tbsp.)
add brown sugar and let it boil (you want a little paste)

Add nuts and cook until it smells yummy. Spread the nuts on wax paper and let set.

Mix all ingredients together and serve with raspbeery walnut vinegarette.

Chicken Breast Dofino

2009-07-05T20:47:00.000-07:00

6 boneless, skinless chicken breast halves
salt & freshly ground pepper
3/4 c. flour
6 Tablespoons butter
2/3 c. chicken broth or white wine
2/3 c. freshly squeezed lemon juice
8 oz. fresh mushrooms, sliced.
6 slices Dofino or any Havarti cheese (I used swiss)

Cut the chicken breasts into two or three pieces, dpending on size and pound until about 3/8-1/2 inch thick. Season lightly with salt (preferably sea salt) and freshly ground pepper, then dust with flour. Melt butter over medium heat in a large frying pan, being careful not to burn it, and saute breasts on both sides until almost cooked through, about 3-4 minutes on each side-- you may need to do this in two batches as you do not want to overcrowd the pan while sauteing. Add chick broth or wine, lemon juice, and sliced mushrooms. Adjust breasts, so they are coated with sauce and bring to a simmer. Simmer about 10 minutes, turning chicken once, until sauce thickens a bit and breasts finish cooking. Lay one slice of cheese on each breast and place under broiler until cheese melts.

Note: A good variation for this recipe is to add 1 (14 oz) can artichoke hearts well drained and quartered, when adding the mushrooms and omit the cheese.

French Bread

2009-07-05T20:43:00.000-07:00

2-1/2 cups water, very warm NOT hot
5 Tablespoons vegetable oil
3 Tablespoons sugar
1 Tablespoon salt
2 Tablespoons yeast, instant
6 cups flour

In a large bowl, combine very warm water, oil, sugar, and salt. Mix well by hand or in bread mixer until all ingredients are dissolved. Add 3 cups of flour stiring until very smooth. Add remaining 3 cups of flour blended with yeast, (if you do not use instant yeast - proof dry yeast in 1/2 c. of the 2-1/2 cups of water) blending until thoroughly mixed. Dought will be barely sticky, add more flour if necessary.

Optional step: Allow dough to rest for ten minutes, punch out, continues this process up to five times (again optional not necessary at all).

Divide the dough in half and roll out each portion into a 9 x 12 rectangle. Roll the rectangle up like a jelly roll and tuck edges.

Place both loaves on a cookie sheet. Cut three slits in top of loaves with a sharp knife and brush the entire top surface with a slightly beaten egg white for shine. Let rise for 30 minutes and bake at 400 degress for 18 - 20 minutes.

If you wish to make a meal of the bread you can roll meat and sauce inside. You will need to add to your cooking time depending on how much moisture you add.

Lemon Blossoms

2009-06-19T16:22:00.000-07:00

Yield: 5 dozen
18 1/2 -ounce package yellow cake mix
3 1/2 -ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

Glaze:
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oi
l3 tablespoons water

Preheat the oven to 350 degrees F.Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half-way*. Bake for 12 minutes. Turn out onto a tea towel.

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

SuperDuper Yummy Salsa

2009-06-15T20:26:00.002-07:00

Approx. ½ bushel peeled chopped tomatoes

6 cups chopped green pepper

3 cups chopped celery if desired

2 qts. Chopped onions

4-6 chopped red peppers

8-10 Jalepeno peppers (use rubber gloves) adjust amount for taster

6 large garlic buds ( or 2 whole ones) chopped fin

1 2/3 cups vinegar

2 TBLS. Black pepper

3 small cans tomato paste

1 qt. catsup

1 pkg. taco mix

2 TBLS. Salt

1 Cup sugar

Stir all ingredients together in large canner and bring to a boil, let simmer for 30-40 minutes – drain part of juice off * to get thickness you desire and then bottle. Hot bath for 10 minutes to be sure they seal.

Makes about 14-16 qts.

Add 1 TBLS. Of all season salt if desired

Juice drained off is good in soup, etc.

Cream Cheese Brownies

2009-06-15T20:26:00.001-07:00

1 cake mix (German Chocolate)

Mix as directed on box

Pour mixture into greased cookie sheet

Mix these ingredients in another bowl

1 8oz. cream cheese (softened)

1 egg white

1/3 cup sugar

Drop by tsp. into the cake mixture. Take

A knife and swirl the cream cheese mixture.

Bake 350 degrees for 20 minutes.

The Best Blueberry Muffins

2009-06-07T19:02:00.000-07:00

I got this recipe from my friend Mary--- They are absolutely amazing!

1 1/2 cup white flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/2 teaspoon vanilla
1/3 cup milk (approximate)
1 cup fresh or frozen blueberries

Topping:
1/2 cup sugar
1/3 cup flour
1/4 cup butter
1 1/2 teaspoon cinnamon

Preheat oven to 400. Line pan with muffin cups.
Combine flour, sugar, salt and baking powder in a bowl.
Place the vegetable oil in a 1 cup measuring cup, add the egg, add vanilla and then fill the rest of the cup with milk (so you have a total of 1 cup wet ingredients).
Pour wet ingredients into a separate bowl and whisk together.
Mix wet ingredients with dry ingredients until combine.
Fold in blueberries.
Fill muffin cups right to the top and sprinkle with generous amount of topping.

To make the topping: combine all ingredients with a pastry cutter until the butter is cut into small chunks.

Bake for 22 minutes. (note- you need to soak your muffin pan right away because the crumb topping can burn around the edges or spots where it spilled)

This recipe makes 8 muffins so I usually double it. It is also really yummy to make with strawberries or raspberries instead of blueberries.

Hershey's Perfectly Chocolate Cake

2009-05-27T17:45:00.000-07:00

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING(recipe follows)

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:ONE-

PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine

2/3 cup HERSHEY'S Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Philisbury Chcolate Crescent Rolls

2009-05-25T21:22:00.000-07:00

Philisbury Cresecent Rolls

Chocolate Chips

Seperate dough into the perferated triangles. Sprinkle about 2 Tablespoons (I totally eyeballed this) on the large end of the triangle and roll as usually. Place on an ungreased baking sheet. Follow the manufacturer’s instructions for baking. (Mine were 15 minutes at 350 degrees) After the rolls have baked, set them aside. In a small bowl, melt about 1/4 cup of chocolate chips in the microwave, stirring every 20 seconds. (It should only take about 1 minute to melt them. Be sure to stir or they will burn!) Using a fork, drizzle the melted chocolate onto the warm rolls. Cool for about a minute (if you can wait them long), then serve warm. Would be great paired with vanilla ice cream, or enjoying like us with a nice, cold glass of milk.

Stuffed French Toast

2009-05-24T10:34:00.000-07:00

1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla
1/2 c. walnuts or pecans
1 loaf white bread
4 eggs
1/2 c. whipping cream
1/2 tsp. vanilla
1/2 tsp. nutmeg
1 (12 oz.) jar apricot preserves or seedless raspberry jam
1/2 c. orange juice

Beat the cream cheese and vanilla together until fluffy. Stir in the nuts. Spread about 1 1/2 tablespoon of the mixture on a slice of bread. Top with a second piece of bread (like a sandwich). Repeat this process 10-12 times until the mixture is all used.

Beat together the eggs, whipping cream, vanilla and nutmeg. Dip the "sandwiches" into the egg mixture. Cook on a lightly greased griddle until golden brown, turn to cook the other side. Keep the cooked "sandwiches" warm by placing them on a baking sheet in a warm oven.
Meanwhile, heat together the preserves and orange juice.

To serve, dust the Stuffed French Toast with powdered sugar and drizzle the warm sauce over the top. Makes 10-12 pieces.

Fettuccini with Shrimp in Creamy Spinach Artichoke Parmesan Sauce

2009-05-11T14:32:00.000-07:00

2 c Spinach Artichoke dip

2 c heavy cream

1 tsp salt

1/2 tsp ground black pepper

1/4 c olive oil

1 lb shrimp, peeled and deveined

16 oz Fettuccini cooked until al dente and drained

In bowl, combine dip, heavy cream, salt and pepper. Set aside.

Place 5 qt pan over high heat. Add olive oil and shrimp. Cook, stirring constantly, for 3-5 min, or until just cooked through.

Add cooked Fettuccini and dip mixture to pot. Lower heat and cook, stirring frequently until hot. Serve immediately.

Makes 6-8 Servings

Spinach-Artichoke Dip

2009-05-11T14:31:00.000-07:00

1 c thawed, chopped frozen spinach

1 1/2 c chopped artichoke hearts

6 oz cream cheese

1/4 c mayonnaise

1/2 tsp red pepper flakes

1/3 c grated parmesan

1/4 tsp salt

1/4 tsp garlic powder

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for one minute or until hot and tender. Stir in rest of the ingredients and serve hot.

Crepes (French Pancakes)

2009-05-02T10:03:00.000-07:00

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Servings: 12

1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter

1.
In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended.
2.
Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.
3.
Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

Strawberry Lemonade Cupcakes

2009-04-24T08:31:00.000-07:00

Yield: about 21 cupcakes

Ingredients:

For the cake:
2 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. salt
2 tsp. lemon zest
12 tbsp. unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs
3/4 cup milk
2 cups fresh strawberries, chopped

For the lemonade syrup:
1 cup lemonade concentrate, thawed
3/4 cup confectioners’ sugar

For the frosting:
1 cup fresh strawberries, roughly chopped
12 oz. cream cheese, at room temperature
18 tbsp. unsalted butter, at room temperature
2 2/3 cups confectioners’ sugar, sifted
3 tsp. lemon juice
1 tsp. vanilla extract

For garnish:
Fresh strawberries
Lemon slices

Directions:

To make the cupcakes, preheat the oven to 325 degrees F. Line muffin pans with paper liners. In a bowl, combine the flour, baking powder, salt and lemon zest. Stir together with a fork and set aside. In the bowl of a stand mixer, beat the butter on medium speed until it is light and fluffy. Add the sugar and beat until well combined. Beat in the eggs one at a time, scraping down the bowl after each addition. Add half of the flour mixture to the bowl and beat on low speed until just incorporated. Add in the milk and mix until smooth. Add in the remaining flour mixture and mix on low speed until just blended. Fold in the fresh strawberries with a spatula.
Divide the batter evenly between the paper liners, filling them about 3/4 full. Bake about 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

Once the cupcakes have cooled, whisk together the lemonade concentrate and confectioners’ sugar in a small bowl to make the lemonade syrup. Poke several holes in the top of each cupcake with a skewer and pour the syrup over the cupcakes, allowing it to soak in. (Place wax paper underneath your cooling rack so you don’t make a mess!)

To make the frosting, puree the strawberries in a food processor or blender. Strain the puree through a mesh sieve to remove the seeds, and set aside. Beat the cream cheese and butter in the bowl of an electric mixer on medium speed until smooth and very fluffy, about 5 minutes. Add the powdered sugar and mix until smooth. Add the lemon juice and vanilla extract and mix until incorporated. Mix in strawberry puree, a tablespoon at a time, until you achieve your desired texture and flavor of frosting (I added about 7 tablespoons of puree). Frost cupcakes as desired and garnish with fresh strawberries and lemon slices.

Vanilla Dipped Sugar Cookie Hearts

2009-03-26T13:40:00.000-07:00

Here is a cute, quick idea for Valentines Day. These cookies were so easy to make and look so pretty in a box or heart shaped basket lined with tissue paper. If you need a last minute cookie or gift idea this would be perfect.

Vanilla Dipped Sugar Cookie Hearts

2 - Pouches Betty Crocker Sugar Cookie Mix (prepared)or use your own homemade sugar cookie recipe

1/2 Block Vanilla Candy Coating(I used Vanilla Almond Bark)

Valentine Sprinkles of your choice

Icing Paste for color tinting (pink or red)

Prepare sugar cookie mix according to package directions. Use directions for sugar cut outs. Cut cookies using a heart shaped cookie cutter. Place on baking sheet sprayed with cooking spray and bake as directed, let cool completely. Melt the vanilla coating for about 5 minutes using the defrost setting on your microwave. I melt mine in 2 minutes intervals then stir and put back in the microwave until fully melted and creamy. Dip one end of the cookie in candy coating, add sprinkles and place on waxed paper until dry. It is as easy as that.

Recipe yields about 2 1/2 dozen cookies

Chocolate Mint Cookies

2009-03-26T13:30:00.000-07:00

2 Pillsbury Chocolate Cake Mixes
1 Pillsbury Brownie Mix
3 eggs
3/4 cup oil
3/4 cup water
5 boxes Andes Mints

Mix all ingredients together. Batter will be stiff. Roll into about 1" balls and place on greased cookie sheet ( or I just line it with parchment paper). Bake at 350* for 9-12 minutes. Immediately place candy on warm cookie when it comes out of the oven. Use a tooth pick to spread and swirl colors of the candy once it is melted. Allow to cool.

This makes tons and can easily be divided into 3 batches: To divide into 3 batches, combine the dry ingredients and stir. Measure out 4 cups into a ziplock bag and repeat with a second. There will be 4 cups left in the bowl and and 1 egg, 1/4 oil and 1/4 cup water. About 1 1/2 boxes of Andes mints will be good for this batch.

Low Fat Oatmeal Cookies with Chocolate Chips

2009-03-26T13:16:00.000-07:00

1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon (optional)
2 tbsp butter, room temperature
1/4 c plain apple sauce
1 large egg
1 tsp vanilla extract
1/2 cup white sugar
1/2 cup brown sugar
2 cups quick cooking oats
1/2 cup chocolate chips

Preheat oven to 375F. Line a baking sheet with parchment paper.In a medium bowl, whisk together flour, baking powder, baking soda and salt. Add cinnamon if using raisins, instead of chocolate chips.In a large bowl, cream together the butter and the sugars. Beat in the egg, followed by the applesauce and the vanilla extract. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain. Add chocolate chips or raisins just before the batter comes together.Drop tablespoonfuls onto the prepared baking sheet. Bake for about 9-12 min at 375F. Cookies will be light brown at the edges, but will not get as dark and golden as regular cookies.Let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.Makes 2 dozen cookies.

Honey-Glazed Chicken

2009-03-17T07:24:00.000-07:00

1/3 cup BBQ sauce

3 tbsp Honey

3 tsp ground cummin

4 Chicken Breasts

Broil chicken 3 minutes on both sides.

baste chicken and cook for 6 minutes turning over every 2 minutes until no longer pink inside.

BLT Spaghetti

2009-03-10T13:18:00.000-07:00

1 pound spaghetti or linguine
4 thick slices of bacon, diced.
2 tablespoons extra virgin olive oil (EVOO)
4 cloves of garlic, grated or minced
1 teaspoon crushed red pepper flakes
1 medium red onion, chopped
2 pints cherry or grape tomatoes
1/2 cup basil, shredded
1/2 cup, parsley, chopped
1/2 cup grated parmigiano reggiano cheese
2 cups arugula (similar to spinach)

Place a large pot over high heat and bring to a boil for the pasta. Once boiling, add some salt and drop the pasta. Cook to al dente according to package directions.

While the water is coming up to a boil, in a medium skillet over medium-high heat, heat 2 turnbs of the pan of EVOO. Add the bacon and brown, about 3 minutes.

Add the garlic and crushed red pepper flakes, cook 1-2 minutes. Add the red onion and cook another 5 minutes. Add the tomatoes, some salt, and lots of ground black pepper. Cover and cook about 7-8 minutes or until the tomatoes are burst.

Add al dente spaghetti or linguine to the skillet along with the basil, parsley, and Parmigiano Reggiano. Just before serving, top with arugula.

Oreo and Fudge Ice Cream Cake

2009-03-10T13:11:00.000-07:00

1/2 cup Hot Fudge Ice Cream Topping, Warmed
1 tub (8 0z) COOL WHIP whipped Topping, Thawed, divided
1 pkg. (4-serving size) JELL-O chocolate instant pudding
8 OREO cookies, chopped (about 1 cup)
12 vanilla ice cream sandwiches, unwrapped.

1. Pour fudge topping into medium bowl. Add 1 cup of the whipped toppping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.

2. Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping.. Bring up foil sides. Double fold top and ends to looseely seal packet.

3. Freeze at least 4 hours before serving. Store leftover dessert in freezer.

Muddy Buddies

2009-02-16T18:02:00.000-08:00

9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Ham and Cheese Braid

2009-02-16T17:58:00.000-08:00

HAM AND CHEESE BRAID

1 cup warm water
1 Tbsp yeast

Dough:
1 Tbsp oil
1 tsp garlic salt
1 Tbsp sugar
1 tsp salt
2 1/4 cup flour
1 cup flour

Toppings:
Pizza Sauce
Ham
Veggies
Cheese
(any variation)

Dissolve yeast in warm water. Mix in all other dough ingredients with the yeast mixture. Knead and let rise. Roll out into 2 rectangles. Down center put toppings (sauce, meat, veggies, cheese, etc). Cut diagonal one inch strips down both sides. Pull strips over center, alternating sides (so it looks like you're braiding someone's hair.) Pinch ends closed so that the braids don't leak. Bake at 400 degrees for 15-20 minutes. Dough makes 2 braids.

(Without anything else for dinner, my family could prolly eat a half of a braid or more by ourselves, but otherwise, we usually cut it into thirds and add other stuff for dinner.)

Pumpkin Chocolate Chip Cookies

2009-02-08T10:01:00.000-08:00

2-1/2 c. pumpkin
2 c. brown sugar
1 c. oil
2 eggs
2 t. vanilla
4 c. flour
4 t. baking powder
2 t. baking soda
2 t. salt
2 t. cinnamon
1 t. cloves
1/2 t. nutmeg
chocolate chips

Mix together. Bake at 350 degrees for 11-12 minutes. Be careful not to overcook.

Cabbage Ramen Noodle Salad

2009-02-08T09:57:00.000-08:00

1/2 head cabbage, finely chopped
4 green onions, chopped
1 pkg. ramen noodles (beef or chicken), crumbled
1/2 c. sliced almonds
1 pkg. sunflower seeds, optional

Dressing:
2 T. sugar
3 T. vinegar
1/2 c. salad oil
1/2 t. pepper
Flavor packet from noodles

Mix dressing ingredients together and pour over all other ingredients except the ramen noodles. Refrigerate a few hours. Add ramen noodles a little while before serving.

Teriyaki Sauce

2009-02-08T09:53:00.000-08:00

1/4 cup soy sauce
1 cup water
1/2 tsp. ground ginger
1/4 tsp. garlic powder
5 tbl. packed brown sugar
1-2 tbl. honey
2 tbl. cornstarch
1/4 cup 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 it's too thick.

Cornbread pancakes

2009-02-02T16:12:00.000-08:00

1 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
1/4 cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 egg, lightly beaten
1 1/2 cups milk
3 tablespoons cooking oil

In a large bowl stir together flour, cornmeal, sugar, baking powder, and salt. Make a well in the center of this mixture. In a smaller bowl use a fork to combine the beaten egg, milk, and oil. Add egg mixture all at once to flour mixture. Sitr just until moistened (batter should be slightly lumpy). Use a 1/4 cup measuring cup to pour batter onto a hot, lightly greased skillet or griddle, spreading batter is necessary. Cook over medium heat for 1-2 minutes on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surfaces and dry edges. Serve warm and ENJOY!!!

*These are really good with honey butter, maple syrup, or jam on them!

Creamy Italian Chicken

2009-02-02T16:11:00.000-08:00

Chicken (I usually do about two pieces but you can definitely do more)
8 oz. package of cream cheese
1 can cream of chicken
about a 1/4 - 1/2 cup of Italian dressing

Put it all in a crockpot and cook. Serve over rice or pasta

Aunt Annie's Pretzels

2009-02-01T17:50:00.000-08:00

I have been dying for some good pretzels lately and this recipe looks very promising. I'll let you know after I try them how they turn out.

1 1/4 cup warm water
1 TB plus 1/4 teaspoon yeast
3 3/4 cups all-purpose flour
3/4 cup plus 2TB powdered sugar
1 1/2 tsp salt
2 teaspoons vegetable oil
1 1/4 cups baking soda
1/4 cup butter, melted
kosher or pretzel salt

Bath: 4 cups warm water

Toppings:
Salted: Kosher or pretzel salt
Cinnamon Topping: 1/2 cup granulated sugar, 2 teaspoons cinnamon

1. Dissolve the yeast in the warm water in a small bowl or cup. Let sit for a fewminutes.
2. Combine flour, powdered sugar and salt in a large mixing bowl. Add water with yeast and vegetable oil. Stir with a spoon and then use your hands to form dough into a ball. Knead the dough for 5 minutes on a lightly floured surface. (Dough will be nice and smooth when ready). Place the dough into a lightly oiled bowl, coverit, store in a warm place for about 45 minutes or until dough rises to double in size.
3. When dough has risen, preheat oven to 425 degrees.
4. Make a bath for the pretzels by combining the baking soda with the warm waterand stir until baking soda is mostly dissolved.
5. Remove the dough from the bowl and divide it into 8 (I do 16) even portions. Roll each portion on a flat non-floured surface until it is about 3 ft long. Pick up both ends of the dough and give it a little spin so the middle of the dough spins around once. Lay the dough down with the loop nearest to you. Fold the ends down toward you and pinch to attach them to the bottom of the loop. The twist should be in the middle.
6. Holding the pinched ends, dip each pretzel into the bath solution. Put each pretzel on a paper towel for a moment to blot the excess liquid. Arrange the pretzels on a baking sheet sprayed with non-stick spray. If you want salt, sprinkle pretzels with kosher salt or pretzel salt. DON'T salt any pretzels you plan to coat with cinnamon sugar. You will likely have to use two baking sheets and bake them separately. Bake the pretzels for 4 minutes and then spin the pan around and bake for another 4-5 minutes or until the pretzels are golden brown.
7. Remove the pretzels from the oven and let them cool for a couple of minutes. If you want to eat some now, brush them with melted butter first before serving.
7a. If you want the cinnamon sugar coating, make it by combining the 1/2 cup sugar and 2 teaspoons cinnamon in a small bowl. Brush the unsalted pretzels with melted butter. Sprinkle a heavy coating of the cinnamon sugar on the pretzels over a large plate.

Broccoli Cheese Soup

2009-01-22T07:23:00.000-08:00

1 qt. water
2 cups diced potatoes
2 chicken bouillon cubes
1 cup diced onion
20 oz. frozen broccoli, chopped or 1 bunch fresh broccoli
2 cans cream of chicken soup
1 lb. Velveeta or American Cheese

Mix water, potatoes, bouillon cubes, onion, and broccoli together. Cook until done, about 20-30 minutes.

Add soup and cheese, Simmer for 15 minutes.

Miriam's Chunky Chocolate Peanut Butter Cookies

2009-01-17T16:01:00.000-08:00

3/4 cup margarine
1 cup white sugar
1 cup brown sugar
1/2 cup peanut butter
2 eggs
2 tsps vanilla
2-1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 (8 0z.) chocolate candy bar, chopped

Preheat oven to 350 degrees. Beat margarine, sugars, and peanut butter until light and fluffy. Blend in eggs and vanilla. Add the dry ingredients and mix well. Stir in chocolate pieces. Drop rounded tablespoons of dough onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned. Let stand a few minutes before removing from cookie sheet.

Makes four dozen cookies.

Peach Crisp

2009-01-13T18:08:00.000-08:00

2 quarts peaches
1 1/2 c brown sugar
1 cup flour
1 cup oatmeal
1 cup butter

Put ingredients in an 9x13 pan and bake!

375 degrees 40-45 minutes

Cheese Bread

2009-01-13T18:05:00.000-08:00

1/2 c. mayo

1/2 c. parmesan cheese

1/4 tsp. garlic

1/2 c. cheese

little bit of milk

Mix together and brush on bread. Bake in oven until heated through and cheese melts.

Chicken Artichoke Fettucini

2009-01-13T18:04:00.000-08:00

1 large onion, chopped
2 cloves garlic, chopped
3 chicken breasts, cooked and cubed
1 tsp. Olive Oil
1 cup Mayo
2 cans artichoke hearts (Cut up and drained)
2 cups Monterey Jack Cheese

Saute onion in 1 tsp. olive oil. Add one cup mayo, 2 cans artichoke hearts (cut up) and 2 cups Monterey Jack cheese. Stir together.

Cook over low heat. Don't let it boil. (Or you can bake for 20 minutes at 350 degrees.)

Serve over fettucini noodles.

Broccoli Chicken Alfredo

2009-01-03T20:03:00.000-08:00

INGREDIENTS
1/2 pound dry fettuccine pasta
1 cup fresh chopped broccoli
2 tablespoons butter
1 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese

DIRECTIONS
Bring a large pot of salted water to a boil. Add fettuccini pasta and cook for 8 to 10 minutes or until al dente, adding broccoli for the last 4 minutes of cooking. Drain.
Cut chicken breast meat into bite size pieces, trimming any fat off in the process. In a large skillet melt butter or margarine over medium heat. Add chicken and saute until well browned. Add soup, milk and cheese and stir all together. Add pasta/broccoli mixture and heat through. Serve hot.

Peanut Butter Balls

2008-12-12T14:52:00.000-08:00

2 cups smooth peanut butter

1 cup butter or margarine, softened

5 cups confectioners' sugar

2 (12-ounce) packages of cholate chips

4 to 5 tablespoons of shortening

Chocolate or peanut butter chips for decorating

1. In a medium sized bowl, combine the peanut butter and butter and stir them with a wooden spoon, until they are evenly blended. Add the confectioners' sugar and stir until the mixture has the consistency of sticky play dough.

2. Melt the chocolate chips in a glass bowl placed on top of a 2-quart saucepan filled with boiling water, stirring frequently. (Use 2 tablespoons of shortening for semisweet chocolate chips or 3 tablespoons for white chocolate.)

3. While the chocolate melts, roll the peanut butter mixture into 1-inch balls and set them on a baking sheet lined with wax paper. Place in the freezer until the peanut butter balls are solid enough to pick up with a toothpick, about 5 to 10 minutes.

4. Insert a toothpick into each peanut butter ball, then dip it into the melted chocolate. Set the chocolate-coated balls on a baking sheet lined with wax paper. Remove the toothpicks. Immediately place a chocolate or peanut butter chip over each toothpick hole. Cool the peanut butter balls in the fridge until the chocolate has hardened, about five minutes.

Makes 100 (1-inch) peanut butter balls.

Cranberry Cake

2008-11-21T12:39:00.000-08:00

3 eggs

2 cups sugar

3/4 cup butter

1 tsp. almond extract

2 cups flour

2 1/2 cups frozen or fresh cranberry's

2/3 cup chopped pecans

Beat eggs and sugar together. Add butter and almond extract. Stir in flour just until combined. Fold in cranberry's and pecans. Bake in a greased 13x9" pan at 350 degrees for 45-50 minutes. Serve with whipped cream. This makes a great dessert or a special breakfast.

Cranberry Mustard Chicken and Rice

2008-11-21T12:37:00.000-08:00

6 Chicken breasts

1 can (16 ounces) whole-berry cranberry sauce

1 can (8 ounces) crushed pineapple, undrained

2 Tablespoons Dijon mustard

Hot cooked rice

Place chicken in a 13in.x9in baking pan. In bowl combine cranberry sauce, pineapple, and mustard; mix well. Pour over chicken. Bake at 400 degrees for 40-50 min for thawed chicken, 60-80 min if using frozen chicken.

Serve chicken with rice.

This also makes a great crock pot recipe. I just cook on low for 6-8 hours.

Macaroni Grill Chicken Scallopini

2008-11-18T14:01:00.000-08:00

4 ounces lemon juice
2 ounces white wine
4 ounces heavy cream
1 lb butter
6–8 (3 ounce) chicken breasts, pounded
thin oil, for sauteing chicken butter, for sauteing chicken
1/2– 3/4 cup flour, seasoned with salt and pepper, for dredging
6 ounces pancetta, cooked
12 ounces mushrooms, sliced
12 ounces artichoke hearts, sliced
1 tablespoon capers
1 lb cappellini, cooked
chopped parsley, for garnish

1. To make the sauce: Heat the lemon juice and white wine in a saucepan over medium heat.
2. Bring to a boil and reduce by one-third.
3. Add cream and simmer until mixture thickens (3-4 minutes).
4. Slowly add butter until completely incorporated.
5. Season with salt and pepper.
6. Remove from heat and keep warm.
7. Cook pasta and drain.
8. Heat a small amount of oil and two tablespoons butter in a large skillet.
9. Dredge chicken in flour and saute in pan, turning once, until brown and cooked through.
10. Remove chicken from pan and add to pan remaining ingredients.
11. Heat until mushrooms soften and are cooked; add chicken back to pan.
12. Place cooked pasta on each plate.
13. Add half of butter sauce to chicken mixture and toss.
14. Taste and adjust, adding more sauce if needed.
15. Place chicken mixture over pasta.
16. Garnish with parsley.
17. Alternately, mix pasta and chicken mixture together.
18. Toss with butter sauce.

Pumpkin Roll

2008-11-13T13:59:00.000-08:00

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin

1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Cinnamon Chips

2008-11-13T13:36:00.001-08:00

10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes.

Fruit Salsa

2008-11-13T13:34:00.000-08:00

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

This goes great with cinnamon chips.

Cilantro Ranch Dressing

2008-11-13T13:21:00.000-08:00

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlicjuice of
1 lime
1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Mix all ingredients together in the blender.

Black Beans

2008-11-13T13:08:00.000-08:00

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Cilantro-Lime Rice

2008-11-13T12:59:00.000-08:00

1 c. uncooked rice

1 tsp. butter or margarine

2 cloves garlic, minced

1 tsp. freshly squeezed lime juice

1 can (15 oz) chicken broth

1 cup water

1 Tbsp. freshly squeezed lime juice

2 tsp. sugar

3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Cafe Rio Pork

2008-11-13T12:58:00.000-08:00

2 pounds pork
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry).

Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours.

Cheese Chowder

2008-11-12T15:37:00.000-08:00

3 cups potatoes, cut into chunks
1 cup chopped onion
2 diced celery ribs
3 cup water
3/4 cup flour
4 cup milk
1/4 tsp pepper
2-1/2 cups broccoli
1 cup grated carrots
4 tsp crushed chicken bouillon
3/4 cup butter
1 cup shredded cheese
1 tsp salt
1 cup cubed ham

Combine ingredients into large stovetop pot. Cook thoroughly until cheese is melted and potatoes are soft and chowder is ready to serve.

Orange Rolls

2008-11-12T14:15:00.000-08:00

I found this recipe on allrecipes.com. They turned out really good.

INGREDIENTS
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
1 cup warm milk (110 to 115 degrees F)
1/4 cup shortening
1/4 cup sugar
1 teaspoon salt
1 egg, lightly beaten
3 3/4 cups all-purpose flour
FILLING:
1 cup sugar
1/2 cup butter or margarine, softened
2 tablespoons grated orange peel

DIRECTIONS
In a small bowl, dissolve yeast in water. In a large mixing bowl, mix milk, shortening, sugar, salt and egg. Add yeast mixture and blend. Stir in enough flour to form a soft dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide in half. Roll each half into a 15-in. x 10-in. rectangle. Mix filling ingredients until smooth. Spread half the filling on each rectangle. Roll up, jelly-roll style, starting with a long end. Cut each into 15 rolls. Place in two greased 11-in x 7-in. x 2-in. baking pans. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees F for 20-25 minutes or until lightly browned.

For Topping:
1 (8 ounce) package reduced-fat cream cheese, softened
3 tablespoons sugar
2 teaspoons vanilla extract
1 teaspoon grated orange peel

Mix together until smooth

What's cooking good lookin'?

2008-11-12T14:10:00.000-08:00

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