i just made this

Halloween Caramel

2010-10-15T18:37:00.000-07:00

This stuff is fun to give as a gift! My Mom gave some to us for Christmas,

but I thought it would be fun for Halloween too!

Ingredients :
1 4 ounce can sweetened condensed milk

Directions :

1. Remove the label from the can.
2. Immerse closed can on its side in a pot of boiling water.
3. Leave on a simmer or light boil for 2 hours topping off with water as needed. Be careful and don’t let the water dry out.
4. Remove from heat and let cool thoroughly before opening can. Condensed milk should be thick and a nice caramel color. Don’t open the can while its still hot, I hear that can be very, very messy.

5. Attach a homemade label with these directions on it: Empty contents of can into bowl. Add 1 tsp. vanilla and stir.

Great with apples and ice cream! Note: contains milk and sugar

Here are some labels I made in photoshop if you want them!

(Just right click on the image and save it in your own picture file.)

Amber's Apple Crumble Pie

2009-10-23T21:21:00.000-07:00

Amber's Apple Crumble Pie

(for one 9-inch pie)

4 apples (use a variety) peeled and diced

3/4 cups firmly packed brown sugar

1/3 cup butter

1 pie crust (I use the "no fail" pie crust below or Pillsbury's ready made crust if I'm in a hurry)

4 oz. cream cheese softened

3/4 cups granulated sugar

1/3 cup flour

2 tsp. ground cinnamon

3/4 cup oats

1 1/2 cup crushed nilla wafers

1/8 cup orange juice

Preheat oven to 375. Mix wafer crumbs, brown sugar and butter until well blended; set aside.

Place pie crust on greased 9 inch pan. Spread cream cheese carefully on bottom of crust.

Sprinkle half of the crumb mixture on top of the cream cheese. Set aside.

Combine apples, flour, sugar and cinnamon; toss to coat. Spoon over crumb layer. Drizzle orange juice over the whole thing. Sprinkle the remaining crumb mixture over the top of the apples.

Bake for 35 minutes or until apples are tender and crust is lightly browned, covering loosely with foil after 25 min. Cool on wire rack. Serve topped with whipped topping. Refrigerate leftover pie.

No Fail Pie Crust

6 cups flour

2 1/2 cups shortening

1 1/2 tsp. salt

1 egg

2 tablespoons lemon juice or vinegar

water (approx. 3/4 to 1 cup)

Mix flour, salt and shortening by hand only until mixed together. Beat egg and put in a cup.

Add 2 T. lemon juice or vinegar and fill cup with water. Add this to flour and shortening and mix with fork until combined. The less you mix, the flakier the crust.

(Makes enough for 3 pies. Freeze remaining dough.)

Mexican Chicken Tortilla Soup

2009-10-08T19:16:00.000-07:00

2 1/2 c. milk
1 can cream of chicken soup
1 can corn
1 14.5 oz. can diced tomatoes
1 4 oz. can green chilies
1/2 c. chopped onion
3 cloves garlic, minced
1 t. dried oregano
1/2 t. ground red pepper (more=spicier)
Dash of chili powder
1 1/2 c. cooked chicken, cut up (I like rotisserie)
1 c. cheddar cheese

Cooking oil
Flour tortillas

For tortilla strips:
Heat oil in a skillet or pan
Tear the tortillas into small-ish strips
Fry in hot oil until lightly browned.
Drain on towel or paper.

For soup:
Saute onion in large saucepan. Add garlic for last minute.
Add milk and soup. Stir together until mixed well.
Add corn, tomatoes, chili peppers, oregano, ground red pepper, and chili powder.
Bring to a boil, reduce heat, and simmer uncovered for 5 minutes.
Add chicken and cheese, heat and stir until cheese is melted and chicken is heated through.
Serve with crispy tortilla strips on (and in) soup.

Ham, Feta & Rigatoni bake

2009-09-23T09:43:00.000-07:00

so excited that I made dinner again.
I made this last week. It is a favorite around here.
One of the residents wives made it for me a few years ago when I had Porter and we LOVE it!!!
it is also SUPER easy.peasy!!!
[i promise... it tastes LOTS better than it looks]

Ham, Feta & Rigatoni Bake
from: Erin Christensen
12 oz. Rigatoni
1 ½ c diced ham
4 large tomatoes (Roma work well)
1 c (4 oz.) crumbled Feta cheese
1 c Mozzarella cheese
1 ½ tsp. thyme
1 c heavy whipping cream

Cook pasta according to directions on box. Mix all other ingred. Into an oven safe dish. Cover and bake at 375* for 15 min. take out and stir to mix the cheese’s and so that the noodles on the edge don’t get crispy.
Bake another 45 minutes. (i usually DON'T cook it THIS long!)
Easy & YUM!

Pork Tenderloin

2009-09-10T09:28:00.001-07:00

After a new baby I am SLOWLY getting back into cooking... here is a recipe I tried last night!

Quick, easy... and pretty cheap! We got a Pork Loin at Costco. It was $11. but we were able to cut it into FOUR different pieces! Pretty good deal I THINK!
Margaret's Pork Tenderloin

2 strips pork tenderloin (Costco)
1 cup Yoshida soy sauce or teriyaki sauce
1/2 cup orange juice
1/2 cup brown sugar
1 tsp. dried basil
1 tsp. ginger
1 tsp. dry mustard
3 cloves garlic...minced (I cut it down to 2)
Pepper

Mix ingredients together and pour over tenderloins that have been poked with a fork. Marinate at least 3 hours or overnight. Dad sears them about 1 1/2 minutes on high heat on each side, then turns the heat to low and does 5-7 more minutes on each side, pouring some marinade over them and rotating them frequently. He says about 20 minutes all together from the searing.
*i went ALL out and opened a can of corn and made INSTANT potatoes... i said I am SLOWLY getting the hang of this. Marinating the Pork Loin just about threw my day COMPLETELY out of whack! ☺Perhaps next time I can for something a little more difficult! ;)

test

2009-07-16T16:46:00.000-07:00

Incredible Bacon Cheeseburger Pie

2009-07-16T16:36:00.000-07:00

1 pound ground beef, browned and drained

1 cup chopped onion, (I sauteed)

1 cup grated cheddar cheese

6 strips of Bacon

Biscuit Mix

--If it is prepackaged with eggs and stuff in it, just follow their insturctions.

--If not, 1 cup of milk, 1/2 cup biscuit mix, 1 egg...or mix yours until mix is thick like a biscuit

Layer in a 8x8 or 9x9 pan...

Cooked meat and onions, cheese then the biscuit mix. Cook at 325 for 25-35 minutes, or until biscuits are done.

While in oven pie is in theprepare 6 bacon strips by cooking on both sides and chopping into pieces. When the pie is done, place bacon on bottom of plate, pie on top and serve.

Serves 4...I gave my kids tater tots and fruit to go with this EASY yummy meal.

Navajo Taco's, Scones

2009-04-27T12:24:00.000-07:00

Tina's Scones {even though people in the Midwest call it FRY BREAD!}
1 quart buttermilk
2 Tbsp yeast
2 Tbsp sugar
2 eggs well beaten
6 Tbsp oil
2 tsp salt
3 tsp baking powder
½ tsp soda
6-8 c flour
(sometimes it takes a little more)

Directions: Warm 1 c buttermilk add yeast, sugar, eggs and oil. Stir well add rest of buttermilk and dry ingredients. Stir and knead 5 min. Let rise. Roll out ½ thick. Cut into triangles. Poke a hole in the center and fry to golden brown.
Note: Dough can be kept in fridge up to a week.

Tonight we had them as Navajo Taco's and the kids had them with Strawberry Freezer Jam that I made with Jen and Kasey a few weeks ago. SO, decide if you want them with Taco's, Jam... or they BOTH look so dang good that you have one for dinner and the other for dessert!

Spinach Dip Stuffed Mushroom's

2009-03-25T07:59:00.000-07:00

I was having a craving for stuffed mushroom's and talking about different recipe's with my mom. She suggested putting the mix for my spinach dip in the mushroom's... and OH.MY.GOODNESS! They are SUPER yummy!

I've made them for both Christmas eve and the Superbowl party... I'm thinking it's time to make them again...

Beef Choufleur

2009-03-18T15:09:00.000-07:00

YUMMY! {& easy}

Strawberry Pretzel Salad

2009-02-22T16:31:00.000-08:00

SERIOUSLY ADDICTING!

Caramel Popcorn

2008-10-16T06:35:00.000-07:00

1/3 cup and 1 tablespoon butter
3/4 cup and 2 teaspoons brown sugar
3 tablespoons and 1/2 teaspoon corn syrup
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract
8 cups popped popcorn

1. Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.
2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.
3. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 45 minutes. Remove from oven and let cool completely before breaking into pieces.

We call this FHE Popcorn, but its pretty easy to make and it is sooooo good!

Scallopine Chicken and Sun screen salad!

2008-08-21T08:05:00.000-07:00

SO EASY, SO YUMMY... and I've found myself telling people about it in random conversation... so tonight...
Chicken Scallopine
5 boneless skinless chicken breast or equivalent in tenderloins
3/4 cup flour
1 1/2 tbsp Lawry's Garlic Salt
1/4 cup butter
1 cup hot water
2 tsp chicken bouillon
3 tbsp lemon juice

Coat chicken in garlic salt/flour mixture. Melt butter in skillet and brown chicken on both sides (does not have to be completely cooked through). Arrange chicken flat in baking dish. Heat water and add bouillon. Stir until dissolved. Add lemon juice. Pour over chicken.Cover and bake at 350° for 1 hour.
Per Kasey's suggestion, I made brown rice with Chicken broth...

Sunscreen Salad
nuts:
2 cups pecan halves
2/3 cup brown sugar
1/4 cup water
Lightly coat a cookie sheet with cooking spray. Place brown sugar and water in a skillet, stir until dissolved. Heat to boiling, then reduce heat to a slow boil. Add pecans, stir constantly until thickens and coats the pecans {all liquid should be coating pecan's} Spread pecans on cookie sheet, separated and cool.
Salad:
1/2 head of red lettuce
1/2 head of leaf lettuce
1 package baby spinach
*I used a pkg of Spring mix and a bag of baby spinach
2 cans mandarin oranges
2 cups sliced strawberries
1 1/2 cups craisins

In a large bowl mix greens and fruits. Just before serving add dressing and pecans and toss *{I used a pkg of Spring mix and a pkg of baby Spinach}

Dressing:
1 cup vegetable oil {I used Olive Oil}
1/2 cup red wine vinegar
1/2 cup sugar
1 Tablespoon poppy seeds
1/2 teaspoon dry mustard
1 Tablespoon dry minced onion
1 teaspoon salt

Mix all together and shake well.

Makes 10-15 servings...
{I had a LOT of left over dressing and it was still great a week later!}
*if do not have poppy seeds and you go to the store to find them. I had to purchase them at customer service, apparently some crazy kids are doing something naughty with them... just so you know and don't have to STARE at the spices for about 20 minutes like I did!

Yummy... YUMMY!

smoothies

2008-07-06T22:47:00.001-07:00

16 oz. frozen fruit

8 oz. fat free vanilla yogurt

1-1/2 cans Kerns nectar

4 packets Splenda

*blend together...YUM!

[makes about 40 oz.]

Crack Cookies

2008-07-02T23:02:00.000-07:00

The recipe is actually named "Flourless Chocolate Cookies" but I call them "Crack Cookies", #1 because it's just funny, and #2 because the cookies almost look like they have a little chocolate shell over them that cracks toward the end of the baking process....so yummy...and pretty too! Thanks Ny times!

In the New York Times today, there was a wonderful recipe. A sought after treasure...this recipe!

1/2 cup plus 3 tablespoons Dutch processed cocoa powder
3 cups confectioners sugar
Pinch salt
2 1/4 cups walnuts, toasted and coarsely chopped
4 egg whites, at room temperature
1 tablespoon vanilla extract

Preheat oven to 350F.
Line 2 baking sheets with parchment paper or silicone baking mats (baking mats are great).
Combine the cocoa, sugar, salt, and walnuts in the bowl of an electric mixer fitted with the paddle attachment. Mix on low for 1 minute. With the mixer on low, add the egg whites and vanilla. Mix on medium speed until the mixture is well blended. Do not overmix.
Scoop 2 oz of batter onto the prepared baking sheets which make cookies that are 4 inches in diameter. So space the cookies widely.
Put the cookies in the oven and lower the temp to 320F.
Bake about 15 minutes...until small thin cracks appear on the surface. Switch the pans halfway through baking.
Pull the parchment paper/baking sheet with the cookies onto a wire cooling rack.
Cool completely before removing the cookies from the paper/ baking sheet.

PEANUT BUTTER MARBLED BROWNIES.

2008-06-28T10:27:00.000-07:00

my husband's favorite type of brownie. super moist and the peanut butter is just right.

makes 36 servings ~ cook & prep time: 1 hour

6 oz. Cream cheese, softened
½ cup peanut butter
¼ cup white sugar
1 egg
2 tblsp. Milk
1 cup butter or margarine, melted
2 cups white sugar
2 tsp. Vanilla extract
3 eggs
¾ cup unsweetened cocoa powder
1 ¼ cups all-purpose flour
½ tsp. Baking powder
¼ tsp. Salt
1 cup semisweet chocolate chips
Preheat oven to 3350 degrees. Grease one 9x13 inch baking pan (glass works best). In a medium bowl, beat cream cheese, peanut butter, ¼ cup white sugar, 1 egg, and milk until smooth. Set aside. In a large bowl, mix together melted butter, 2 cups white sugar, and vanilla. Mix in the remaining 3 eggs one at a time, beating well after each addition. Combine the flour, cocoa, baking powder, and salt; mix into the batter. Stir in chocolate chips. Remove 1 cup of the chocolate batter. Spread the remaining batter into the prepared pan. Spread the peanut butter filling over the top. Drop the reserved chocolate batter by teaspoonful over the filling. Using a knife, gently swirl thru the top layers for a marbled effect. Bake in preheated oven for 35 to 40 minutes, or until a wooden toothpick inserted near the center comes out almost clean. Cool completely, then cut into bars. Serve with milk or ice cream !

~ recipe from ALLRECIPES.COM ~

STRING PIE

2008-06-28T10:21:00.000-07:00

a favorite that i haven't made in a while. easy, filling, and a good, fast, "kid-friendly" alternative to lasagna.

makes 6-8 servings ~ cook & prep time: 40 minutes

1 lb. Ground beef
½ cup chopped onion OR 1 tsp. Onion powder
¼ cup chopped green pepper (I just use sauce with peppers and mushrooms instead)
1 (15 ½ oz) jar/can spaghetti sauce of your choice
8 oz. Spaghetti noodles, cooked & drained
1/3 cup grated parmesan cheese
2 eggs, beaten
2 tsp. Butter
1 cup cottage cheese
½ cup shredded mozzarella cheese
Cook beef, onion, and green pepper in a large skillet over medium-high heat until meat is brown, stirring to separate meat. drain fat. Stir in spaghetti sauce. Mix well. Combine cooked spaghetti noodles, parmesan cheese, eggs, and butter in a large bowl (while noodles are hot). Mix well and place noodle mixture in bottom of a 9x13 inch pan. Spread cottage cheese over top of noodles. Pour sauce mixture over cottage cheese. Sprinkle mozzarella cheese over top. Bake in preheated 350 degree oven until cheese melts, about 20 minutes

~ recipe from "Down Home Cooking" cookbook ~

Frog's Eye Salad

2008-06-27T12:53:00.000-07:00

This is one of my favorite summer salads. I only really make it for summer BBQs and potlucks and look forward to having it every summer!

1 cup ronzoni acini pepe, uncooked
2 each mandarin oranges, 11 oz. cans, drained
20 oz pineapple chunks, in juice, undrained
1 3/4 cup milk
2 cups whipped topping, frozen, thawed

1/4 cup sugar
1 small box vanilla instant pudding & pie filling mix

8 oz pineapple, crushed
3 cups marshmallows, miniature
1/2 cup coconut, flaked
1 maraschino cherries
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Drain juice from pineapple chunks, reserving 1/4 cup. In large bowl, add reserved juice, milk, sugar and pudding mix; beat with whisk or electric mixer until well blended, about 1 to 2 minutes. Add pasta to pudding mixture; stir gently. Let stand 10 minutes. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Garnish with cherries. 12 servings (about 1 cup each).

*I don't put the coconut or cherries

Watermelon Jell-o Salad

2008-06-27T12:43:00.000-07:00

This is so yummy & refreshing on a hot summer night.

1 box of watermelon Jell-O
2 bananas - sliced
whipped topping
mini marshmallows

Make Jell-O & let it set. Mix all ingerdients in a bowl & enjoy!
*I never measure the marshmallows or whipped topping, I just put some in.

FAVORITE SUMMER SMOOTHIE.

2008-06-22T19:51:00.001-07:00

I have always loved smoothies ... jamba juice, hogi yogi, etc. I came up with this recipe when I was still in high school (at least 10 years ago!) and still make it on a regular basis on hot summer days.

1 can pineapple (or other canned fruit- mixed fruit cocktail is good too!) With Juice.
about 12 ice cubes
2 tblsp. or so sugar to taste
3 strawberries (optional)

Blend all in a blender until nice and smooth. Super refreshing since there is no dairy!!

~recipe from Brieanne Witte ~

Cocoa Puff Fruit Salad

2008-06-19T09:25:00.000-07:00

Ingredients:
2 cups strawberries
2-3 bananas
3/4 cup blueberries
1 1/2 cups cocoa puffs
3/4 cup whipped cream

Slice strawberries and bananas into a bowl. Add blueberries, cocoa puffs, and whipped cream.
Mix it all together and serve immediately. Enjoy! (serves 6-8)

One-Dish CHICKEN SKILLET.

2008-06-15T11:59:00.000-07:00

I made this in 30 min. when I had no meal planned and had to leave in 45 min. from when I started. I changed the soup from mushroom to cream of chicken and I think it tasted better. Easy, cheap, and FAST! Perfect weeknight meal that tastes like a Sunday one!

Prep Time:5 min Total Time: 25 min Makes: 6 servings

1-1/2 cups hot water

1/4 cup (1/2 stick) butter or margarine, melted

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

6 small boneless skinless chicken breast halves (1-1/2 lb.)

1 can (10-3/4 oz.) condensed cream of mushroom soup * I used Cream of CHICKEN*

1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

MIX hot water, butter and stuffing mix; set aside.

SPRAY nonstick skillet with cooking spray. Add chicken; cook on medium heat 5 min. on each side.

MIX soup and sour cream; pour over chicken. Top with the prepared stuffing. Reduce heat to low; cover. Cook 10 min. or until chicken is cooked through.

~ recipe from Kraft Foods /Stove Top ~

BEEF ENCHILADAS.

2008-06-15T11:50:00.000-07:00

We haven't had "regular" enchiladas in a while, and boy did they taste good!

1 can mild RED enchilada sauce
1 pound ground beef
1 pkg. shredded mexican blend cheese
8 flour tortillas
garlic salt
onion powder
sour cream, lettuce, & tomatoes (if desired)

Fry up beef in a pan on med. heat. Season with garlic salt & onion powder while cooking. Drain fat. Preheat oven to 35o degrees. In a glass 9x13 pan, put 1/3 sauce in bottom so tortillas won't stick. Mix 1/3 of sauce with the meat, and save the rest for later. Put a couple spoonfuls of meat mixture in each tortilla and layer cheese on top of the meat. Roll up and place seam down in pan. When all tortillas are filled and rolled, pour remaining sauce over the top of all evenly, and sprinkle remaining cheese over all. bake in oven for 15 min or until heated through and bubbly. Serve with sour cream, chopped tomatoes and lettuce on top if desired.

~ recipe from Brieanne Witte ~

Roast Chicken

2008-06-06T18:43:00.000-07:00

I mean seriously, don't be afraid! This was sooooo easy and uber delicious. It tasted better than the grocery stores, pre-roasted chickens, and they turn out beautiful!

INGREDIENTS
2 teaspoons salt
1 teaspoon white sugar
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 (4 pound) whole chicken
5 cloves garlic, crushed

DIRECTIONS
In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. Cover chicken, and place in the refrigerator for 24 hours.
Preheat oven to 500 degrees F (260 degrees C).
Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan.
Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F (230 degrees C), and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F (220 degrees C), and continue roasting 30 minutes, to an internal temperature of 180 degrees F (85 degrees C). Let stand 20 minutes before serving.

Recipe from allrecipes.com

**Note, I doubled the recipe and stuffed lemon slices and some extra garlic cloves in the cavity. Yum and enjoy!

PIZZA PASTA SALAD

2008-06-06T12:28:00.000-07:00

I made this thinking my kids would be all over it because of the pepperoni (changed from salami), but they couldn't handle it being cold noodles. I LOVED IT though and ate the whole thing (over a few days of course!). Would be great for a potluck!

Prep Time:20 min Total Time:1 hr 20 min
Makes:10 servings, 1 cup each

3 cups penne pasta, cooked, drained and cooled * I used 4 cups (dry) mini-penne/1 box*
4 medium tomatoes, chopped (about 4 cups)
12 slices OSCAR MAYER Hard Salami, chopped *I used 1 pkg TURKEY PEPPERONI**
1 cup KRAFT Natural Mozzarella Cheese Crumbles *I just chopped up a ball of mozzarella*
1/2 cup chopped fresh basil *i used dried*
1/2 cup KRAFT 100% Grated Parmesan Cheese
1/2 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing *I used almost a cup*
TOSS all ingredients in large bowl.
COVER and refrigerate at least 1 hour to blend flavors.

~recipe from Kraft Foods ~

YUMMIEST GRANOLA BARS.

2008-06-06T00:09:00.000-07:00

Really the yummiest! Kinda healthy and still taste like a cookie to the kids! perfect for trips to anywhere! They are a great texture - a little soft but still hold together!

makes about 30 bars

cook & prep time: aprox. 30 minutes

2 cups brown sugar

1 1/3 cup peanut butter

1 cup karo syrup

1 cup melted butter

2 tsp. Vanilla

6 cups oats

1 cup coconut

2/3 cup wheat germ

1 cup chocolate chips (I prefer MINI ones)

Mix together all ingredients well. Spread onto cookie sheet. Bake at 350 degrees for 18-20 minutes (prefer 20 min). Let cool completely and cut into bars. This is the best granola ever!

~recipe from Kristy Woolf ~

CHICKEN "GO" WRAPS

2008-06-04T14:38:00.000-07:00

I love Wendy's spicy chicken "go" wraps, and thought I'd try and recreate them at home. These were possibly better! 15 minutes from start to finish, kids loved 'em (minus the lettuce), and my husband even ate his "to-go" in some foil! Next time I'll take a picture to show just how cool these look. Let me know what you think!

4 flour tortillas
4 Tyson Breaded Chicken patties (frozen)
4 slices bacon
shredded lettuce
chopped tomatoes
ranch dressing
shredded cheddar cheese blend of choice

Cook patties according to instructions (400 degrees, on pan for 15 minutes). Meanwhile, fry bacon slices, heat up tortillas, prepare toppings. When patties are done, cut in half and place in line in center of tortilla. Top with lettuce, tomatoes, cheese, bacon and ranch dressing. Roll up and EAT! yum!

~recipe from Brieanne Witte ~

Barbeque Chicken Caesar Salad

2008-05-27T16:10:00.000-07:00

This was a really yummy twist on the usual caesar salad! I wanted more bbq taste, so i made a few changes in the original recipe. Perfect as a light summer main dish!

Prep Time:10 min Total Time:54 min

Makes:4 servings, 2 cups each

1/2 cup KRAFT Classic Caesar Dressing, divided

4 small boneless skinless chicken breast halves (1 lb.)

1 head romaine lettuce, torn into bite-size pieces (I used 1 head green leaf & 1/2 head romaine)

1/2 cup croutons (I used garlic-parm. flavored)

1/4 cup OSCAR MAYER Real Bacon Bits (I used 4 slices bacon, diced & fried till crisp)

1/4 cup KRAFT 100% Grated Parmesan Cheese (I used a three cheese shredded blend)
*** I added 1/2 cup barbeque sauce along with the caesar dressing to marinate & serve with!***

POUR 1/4 cup of the dressing (& 1/4 cup bbq sauce) over chicken in resealable plastic bag. Seal bag; turn to evenly coat chicken with dressing. Refrigerate 30 min. to marinate. Remove chicken from marinade; discard bag and marinade.

PREHEAT grill (I used grill pan) to medium heat. Grill chicken 5 to 7 min. on each side or until cooked through (165°F). Cut into thin slices.

TOSS lettuce with remaining 1/4 cup dressing (& 1/4 cup bbq sauce), chicken, croutons, bacon bits and cheese.

~recipe from Kraft Foods, with a few changes from me! ~

the best fruit dip...EVER!

2008-05-26T12:28:00.000-07:00

1 jar of Marshmallow Cream
8 oz. whipped cream cheese
1 T. grenadine (about that - I just pour it in)

*stir everything together until smooth & refrigerate....it's better if you refrigerate overnight.

PORK CHOPS AND RICE.

2008-05-22T00:12:00.001-07:00

Oh mom, why did I underestimate this dish growing up? I never liked it much but tonight it was fast, easy, YUMMY and filling! No wonder it's a staple!

6 boneless pork chops
3 cups cooked rice (instant works great!)
1 can cream of mushroom soup
1/2 soup can milk (i used BUTTERMILK!)
salt and pepper to taste (i used mrs. dash table blend and seasoning salt)

Season chops with s&p or mrs. dash. Brown in pan sprayed with Pam. Spray 9x13 glass baking dish with Pam and spread cooked rice evenly in dish. Place browned chops on top of rice. Mix soup with milk/buttermilk and season with seasoning salt. Pour over chops and spread evenly to cover entire dish (rice and chops). Cover with foil, bake at 350 degrees for 20-30 min depending on chop thickness. Serve with a green veggie and it makes a very yummy and complete meal!

~ recipe from Jami Leatham ~

Pasta Salad

2008-05-08T20:26:00.000-07:00

This is always a hit in my house. My kids love it!I make it with chicken as the main course or without for a side dish. It's perfect for summer.

1 bag tri-colored pasta, boiled, drained

2 med. tomatoes - cut up

1/2 cucumber cut in chunks

1 can sliced olives

1 cup grated cheese

1 cup grated carrots

1/2 bottle Italian dressing (I like Wishbone the best for this)

1/2 bottle ranch dressing (Wishbone, again)

2 chicken breasts, boiled, cut up

Mix everything together and enjoy.

Crock Pot Pork Chops

2008-05-08T20:18:00.000-07:00

I always made these with two cans of Cream of Mushroom and accidentally grabbed a can of Cream of Chicken. I used it anyways, and it tasted even better! My family agreed.

10-14 wafer thin sliced pork chops
1 family size can of Cream of Mushroom soup
1 family size can of Cream of Chicken soup
milk

Put soups in crockpot, then fill one of the cans 1/2 way with milk and add to soups. Mix well. Add pork chops. Cook on high for 6 hours.

*I usually serve this with mashed potatoes and steamed carrots. The soup makes a yummy gravy.

Homemade BBQ SAUCE

2008-05-07T22:03:00.000-07:00

This is great on chicken, ribs, pork, steak, even for just dipping! I use it in the crock pot, oven, and the grill. Simple and lots of flavor!

1 cup ketchup
½ cup water
1 tblsp. Dried minced onion OR 1 tblsp. Onion powder
¼ cup white vinegar
3 tblsp brown sugar
1 tblsp. Worcestershire sauce
¼ tsp. Celery salt
¼ tsp. Pepper
Several dashes bottled hot pepper sauce ( I use “tapatio”)

Mix all ingredients together in a small saucepan and bring to boil. Reduce heat and simmer, stirring occasionally, for 10 minutes. Baste on meat during last 10 minutes of grilling, simmer in crock pot with meat, or store in fridge to use later.

~ recipe from Brieanne Witte ~

Chili-Rubbed Pork Tenderloin w/ Apricot Glaze

2008-05-06T17:30:00.000-07:00

This was THE BEST pork roast ever! I didn't have the cilantro, but it was still soooo yummy! I also used HOMEMADE BBQ sauce because I didn't have bottled (recipe for that to follow this one). I also did this in the oven , browning the pork in a skillet just after rubbing it with seasoning (didn't marinate like recipe says to). Cooked in oven @ 400 for 40 min covered w/ foil. STILL WAS AMAZING, but next time I'm trying the grill (this was a last minute meal !) . Great way to tell your taste buds " it's almost summer!".

INGREDIENTS:

2 (1 pound) pork tenderloins,

trimmed

Spice Rub:

1 tablespoon chili powder

1 tablespoon garlic powder

1/2 tablespoon sugar

1 teaspoon salt

1/2 teaspoon ground black

pepper

Glaze:

1 1/2 cups apricot preserves

1/2 cup barbecue sauce

1 teaspoon grated ginger

1/2 teaspoon garlic powder

1/2 teaspoon hot sauce

1 tablespoon chopped cilantro

1 lime, juiced

DIRECTIONS:

1.	Place chili powder, garlic powder, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hours.
2.	Prior to grilling, melt apricot preserves in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients. Place half of the glaze in a serving bowl and hold for service.
3.	Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. on an instant-read thermometer.
4.	When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze.

~recipe from allrecipes.com, submitted by the Pork Board ~

Family Recipe

2008-05-03T21:23:00.000-07:00

Cereal.

Just open the box, open the bag, pour desired amount in bowl, add milk...

it sounded perfect right now. simple, and perfect.

I'm having Special K with Strawberries with soymilk.

Yum.

TANGY PORK CHOP STUFFING BAKE

2008-04-30T18:33:00.000-07:00

The whole cranberries were a bit much for my husband, but he still liked this dish overall. It had a really good flavor (I used honey bbq sauce because that's what I had on hand). Really easy and an"elegant" meal without much work!

Prep Time:15 min Total Time:45 min

Makes:6 servings

6 bone-in pork chops (3-1/2 lb.)

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Pork

1 can (16 oz.) whole berry cranberry sauce

3/4 cup KRAFT Original Barbecue Sauce

2 Tbsp. brown sugar

PREHEAT oven to 350ºF. Cook chops in skillet on medium heat 5 min. on each side or until browned on both sides. Meanwhile, prepare stuffing in large saucepan as directed on package.

PLACE chops in 13x9-inch baking dish; set aside. Mix cranberry sauce, barbecue sauce and sugar. Add to stuffing; mix lightly. Spoon evenly over chops.

BAKE 30 min. or until chops are cooked through (160ºF).

~ recipe from Kraft Foods ~

CARIBBEAN PORK 'N RICE

2008-04-27T12:29:00.001-07:00

I had a hard time finding a pork tenderloin that was only a pound, so I froze the remaining. This was really yummy and the pork was so tender! I used honey bbq sauce and I think it added to it. Enjoy!

Prep Time:10 min

Total Time:25 min

Makes:4 servings, 1-3/4 cups each.

1 Tbsp. oil

1 lb. pork tenderloin, cut into chunks

2 carrots, chopped

1 onion, chopped

2 cups instant white rice, uncooked

1 can (14 oz.) pineapple chunks in juice, undrained

1-1/2 cups water

1 green pepper, chopped

1/4 cup KRAFT Original Barbecue Sauce

1 tsp. ground ginger

HEAT oil in large skillet on medium-high heat. Add meat; cook and stir 2 min. Add carrots and onions; cook 5 min. or until meat is cooked through, stirring occasionally.

STIR in remaining ingredients. Bring to boil; cover. Remove from heat.

LET stand 5 min. Fluff with fork before serving.

~recipe from Kraft Foods ~

VELVETY VEGETABLE SOUP

2008-04-24T20:29:00.000-07:00

I usually don't like velveeta, but this was a way quick and yummy dinner. Pretty healthy too seeing that the kids did eat the veggies!

Prep Time:5 min

Total Time:25 min

Makes:6 servings, 1 cup each

1 pkg. (16 oz.) frozen broccoli, cauliflower and carrot blend

2 cans (14 oz. each) fat-free reduced-sodium chicken broth

3/4 lb. (12 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up

PLACE vegetables and broth in large saucepan; cover. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 min. or until vegetables are tender.

MASH vegetables with potato masher to desired consistency.

STIR in VELVEETA; cook 5 min. or until VELVEETA is melted and soup is heated through, stirring frequently.

~recipe from KRAFT FOODS ~

Crab Quesadillas

2008-04-23T07:56:00.001-07:00

On the weekend I picked up some frozen cooked king crab that was still in the shell. I wanted to have the crab in a dish that would not over power the crab flavor and texture. I decided to go with a crab quesadilla where the crab is marinated in a simple and yet tasty marinade.You can serve the crab quesadillas with salsa, sour cream, avacado, etc.

Ingredients:

1/4 pound crab meat (thawed)

1 lime (juice and zest)

1 jalapeno (chopped)

1 green onion (chopped)

1 handful cilantro (chopped)

1 teaspoon cumin (toasted and ground)

salt and pepper to taste

2 flour tortillasa touch of butter (or oil)

1/2 cup shredded cheese (Monterey Jack or Cheddar etc.)

Directions:

1. Cook the crab in boiling water for about 3 minutes.

2. Rinse the crab in cold water to stop the cooking.

3. Remove the shell from the crab meat and cut it into bite sized pieces.

4. Mix the lime juice, zest, jalapeno, green onion, cilantro cumin, salt and pepper in a bowl.

5. Add the crab and marinate for 10-30 minutes.

6. Melt the butter (or oil) in a pan.

7. Place a tortilla in the pan and rub it around in the butter to coat.

8. Heat the tortilla until air pockets form in it flipping a few times.

9. Repeat 5-7 for the second tortilla and leave it in the pan.

10. Drain the liquid from the crab and place the mixture on the tortilla in the pan.

11. Place the cheese on and then top with the other tortilla.

12. Cook the quesadilla until golden brown on both sides and the cheese is melted flipping once. (You can place a plate on top of the quesadilla in the pan and then flip it onto the plate and slide it from the plate back into the pan to easily flip it without loosing the contents.)

Grilled Chicken Pesto Panini

2008-04-23T07:46:00.000-07:00

We had this for dinner last night. If you have homemade pesto, you've got to try this! It is so delicious. I say "homemade pesto" because I don't know what store bought tastes like, and I can't guarantee it.... but you might know of a good quality, delicious prepared pesto that you can purchase. I plant basil every year and by the end of the summer they are big bushes and I 'harvest' basil all the time. I make batches of pesto and freeze them in ice cube trays so I can use it throughout the winter and spring. Some of our favorite dinners are meals that I make with pesto.
This Pesto Panini has pesto spread on the inside of both pieces of Italian bread (I use crusty, chewy bread from the bakery at the grocery store, such as a Neo-Tuscan Boule or Rosemary Boule...).
Then I layer grilled chicken (I grill mine with some lemon pepper on it), tomatoes, avocado, roasted red peppers, and fresh mozzarella cheese (the kind that comes in a ball).
I spread a little butter on the outsides of the bread (this is optional) and then grill it in a George Foreman-type of grill for five minutes.
Serve immediately.

To make roasted red peppers, half the bell pepper and remove seeds and stem. Place face down on a sheet of tinfoil and place under the broiler. Broil until the skin is black all over, about 8 or so minutes. I cover the tops of the pepper with some tin foil when it gets black and continue to broil it so the remaining sides will blacken. Once the skin is black, fold the tinfoil around it to seal in the heat (or place in a bowl and cover with Saran wrap) and let sit for 20 minutes (I've scrimped on the time before, and I think it still tastes good). Then peel off the black skin and cut into slices.

~Recipe from Erin~

CREME BRULEE FRENCH TOAST

2008-04-22T21:48:00.000-07:00

yummiest breakfast or breakfast-for-dinner ever! i can hardly stand to make regular french toast anymore because this puts it to shame. i forgot to snap a picture but check back for one soon .... i'll be making this again before you know it!

makes 6-8 servings ~ cook & prep time: 1 hour

1 stick (1/2 cup) butter
1 cup packed brown sugar
2 tblsp. Corn syrup
1 loaf white cottage bread or “texas toast” style bread
8 oz. Cream cheese
Cinnamon and sugar
5 large eggs
1 ½ cup half & half
2 tsp. Vanilla
¼ tsp. Salt
Cool whip
Sliced strawberries

In a small, heavy saucepan, melt butter with brown sugar and corn syrup over medium heat, stirring until smooth. Pour into a 9x13 inch baking dish. Spread a thick layer of cream cheese onto half the slices of bread (my pan holds 6 perfect) ; sprinkle with cinnamon and sugar on top of the cream cheese. Then put the other half of the bread slices on top so they look like sandwiches. Place bread on top of brown sugar mixture so they all fit snugly in pan - you may have to cut some in halves to make them fit. In a bowl, whisk together eggs, half & half, vanilla, and salt until well combined. Pour evenly over bread in pan. Let sit for 15 minutes until bread soaks up almost all the liquid. Bake at 350 degrees for 35 to 40 minutes until puffed and golden. Let stand for 10 minutes. Slice and serve upside-down, topped with cool whip and strawberries.

BEEF NOODLE BOWL

2008-04-20T19:53:00.000-07:00

This was so yummy there were NO leftovers! Served it with a box of "oriental" rice-a-roni. Not really authentic Chinese-food taste, but definitely YUMMY!
Prep Time:10 min

Total Time:30 min

Makes: 4 servings, 2 cups each

1/2 lb. linguine, uncooked (1/2 of a one pound box)

3 cups broccoli florets (frozen worked fine for me)

3 carrots, peeled, sliced

2 tsp. oil

1 lb. beef sirloin steak, cut into strips

1/4 cup KRAFT Asian Toasted Sesame Dressing (I used a 1/2 cup)

1 Tbsp. teriyaki sauce

COOK pasta in large saucepan as directed on package, adding vegetables to the boiling water for the last 2 min.

MEANWHILE, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing and teriyaki sauce; cook 2 min. or until sauce is thickened, stirring occasionally.

DRAIN pasta mixture; place in large serving bowl. Add meat mixture; toss to coat.

~recipe from KRAFT FOODS~

Foil-Pack TACO CHICKEN

2008-04-20T19:48:00.000-07:00

Ok I know a lot of KRAFT recipes from me lately, but I found that letting my kids go through the magazine and circle what they want to eat has resulted in a lot of happy meals ... like this one. Seriously no dishes to wash besides the plates!
Prep Time: 10 min
Total Time:50 min

Makes: 4 servings, one packet each

4 small boneless skinless chicken breast halves (1 lb.) *defrosted*

4 tsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

1/2 lb. red potatoes, peeled & thinly sliced (about 2 cups)

1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

3/4 cup KRAFT 2% Milk Shredded Reduced Fat Four Cheese Mexican Style Cheese

1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

PREHEAT oven to 400°F. Sprinkle chicken with seasoning mix. Place 1/2 cup of the potatoes on center of each of four large sheets of heavy-duty foil (*SPRAY foil with Pam before adding potatoes) ; top each with chicken, salsa and cheese.

BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch baking pan.

BAKE 30 to 35 min. or until chicken is cooked through (165°F). Remove packets from oven. Let stand 5 min. Cut slits in foil to release steam before opening. Serve with sour cream.

~recipe from Kraftfoods.com ~

SIMPLE & CREAMY TORTELLINI ALFREDO

2008-04-17T17:54:00.001-07:00

Simply delicious! The kids loved the cheesiness & so did I! Served with Texas Garlic Cheese Toast.

Prep Time:
5 min

Total Time:
30 min

Makes:
6 servings, 1 cup each

1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth

1 cup water

2 pkg. (9 oz. each) refrigerated cheese tortellini (I used frozen)

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed (I used a whole pkg!)

1 cup frozen peas

3/4 cup KRAFT Finely Shredded Italian* Five Cheese Blend

6 slices OSCAR MAYER Bacon, cooked, drained and crumbled (I used reg. bacon, diced and fried)

POUR broth and water into large saucepan; stir. Bring to boil on medium-high heat. Add tortellini. Reduce heat to medium-low; cover. Simmer 8 to 9 min. or until tortellini is tender. (Do not drain.)

ADD cream cheese and peas; stir. Heat 2 to 3 min. or until cream cheese is completely melted, stirring occasionally. * Because I used frozen, it was a bit runny so I used the whole pkg of cream cheese and then thickened over med. heat with a few tblsp. of cornstarch mixed with cold water*

STIR in shredded cheese and bacon.

~yet another wonderful recipe from KRAFT FOODS ~

COOKIES and CANDY, oh my!

2008-04-02T20:41:00.000-07:00

Cookies & Candy ... from THE PIONEER WOMAN.

Directions: You only need [one of] this...

and [any of] this.. .

Slice dough into 1.25 in. slices then cut dough into quarters....Put each one in greased mini-muffin tin...Bake the cookie dough at 350 degrees for just a few minutes—6 to 8 at the most. Take them out just when they start to turn golden.Now, this is important. Almost as soon as you pull the warm cookies from the oven, you’ll want to begin lightly pressing one piece of candy into each cookie. The warmer the cookies, the better. They’ll grab onto the pieces of candy and work their magic, making the candy nice and soft and melty.

* 1 pkg cookie dough will make 24 mini-muffins full (aka you'll need 24 candies per pkg)*

*I used SUGAR COOKIE DOUGH and MINI PEANUT BUTTER CUPS.... Yum! *

* I also found the dough was too doughy once I put the cups in after 7/8 min, so I put them (dough with candy in it) back in the oven for 2 min. TIP: TWIST each one out of tin so you don't just pull off the top cookie part!*

Creamy Bow-Tie Pasta with Chicken & Broccoli

2008-03-27T11:32:00.000-07:00

This was a quick and yummy weeknight pasta. I used a whole package of cream cheese, because I like extra creamy sauces!

Makes:6 servings, about 1-1/2 cups each

3 cups (8 oz.) farfalle (bow-tie pasta), uncooked
4 cups broccoli florets
3 Tbsp. KRAFT Roasted Red Pepper Italian with Parmesan Dressing
6 small boneless skinless chicken breast halves (1-1/2 lb.)
2 cloves garlic, minced
2 cups tomato-basil spaghetti sauce
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, cubed
1/4 cup KRAFT 100% Grated Parmesan Cheese

COOK pasta as directed on package, adding broccoli to the cooking water for the last 3 min. of the pasta cooking time. Meanwhile, heat dressing in large nonstick skillet on medium heat. Add chicken and garlic; cook 5 min. Turn chicken over; continue cooking 4 to 5 min. or until chicken is cooked through (170ºF).
DRAIN pasta mixture in colander; return to pan and set aside. Add spaghetti sauce and Neufchatel cheese to chicken in skillet; cook on medium-low heat 2 to 3 min. or until Neufchatel cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. Remove chicken from skillet; keep warm. Add sauce mixture to pasta mixture; mix well. Transfer to six serving bowls.
CUT chicken crosswise into thick slices; fan out chicken over pasta mixture. Sprinkle evenly with Parmesan cheese.

~recipe from Kraft Food & Family magazine (also on kraftfoods.com) ~

Recipes

2008-03-23T12:03:00.000-07:00

Hi Everyone,
I have started a recipe blog with just recipes I have made. It is http://testkitchenrecipes.blogspot.com/. I started this recipe blog with just these recipes I have made because at some point when I get alot of recipes on it I am going to send in for a recipe book with all these recipes. So I hope you enjoy.
Love
Nicole :)

Country Captain

2008-03-21T18:01:00.001-07:00

This is an old American classic that is said to have gotten its name from a British officer who brought the recipe home from India. I found this recipe in the Betty Crocker's Best-Loved recipes. We really like it around our house...hope you enjoy it too!

1/2 cup all-purpose flour
1 tsp salt
1/4 tsp pepper
2 1/2-3 lb cut-up broiler-fryer chicken (or 2 bnls/sknls chicken breast and 3 thighs)
1/4 cup canola oil
1 1/2 tsp curry powder
1 1/2 tsp chopped fresh or 1/2 tsp dried thyme leaves
1/4 tsp salt
1 large onion, chopped (about 1 cup)
1 large green bell pepper, chopped (about 1 1/2 cups)
2 garlic cloves, finely chopped
1 can (16 oz) stewed tomatoes, undrained
1/4 cup currants or raisins
1/3 cup slivered almonds, toasted
3 cups hot cooked rice
Grated fresh coconut and chutney, if desired

Mix flour, 1 tsp salt, and pepper. Coat chicken with flour mixture. Heat oil in 10-inch skillet until hot. Cook chicken in oil over medium heat until light brown, 15-20 minutes. Place chicken in ungreased 2 1/2 quart casserole. Drain oil from skillet. Add curry powder, salt, onion, bell pepper, garlic, and tomatoes to skillet. Heat to boiling, stirring frequently to loosen brown particles from skillet. Pour over chicken. Cover and bake at 350 until thickest pieces are done and juices run clear, about 40 minutes. Skim fat from liquid if necessary; add currants. (I actually don't like to add the currants) Bake uncovered 5 minutes. Sprinkle with almonds. Serve with rice and grated coconut and chutney.

~Recipe from Brittany~

Cinnamon Cheesecake Swirled Blondies

2008-03-19T21:44:00.000-07:00

Ingredients:
6 TBS butter, melted
1 cup brown sugar
1 egg
1 tsp. vanilla extract
1/4 tsp salt
1 cup flour
1/4 tsp baking powder
1/8 tsp cinnamon
1/2 cup Hershey's Brand Cinnamon Chips (optional, white chocolate chips or walnuts would be good as well)

Cinnamon Cheesecake Swirl
5 oz cream cheese, softened
1/4 cup sugar
1/4 tsp cinnamon (more or less to taste)
2 TBS flour
1 tsp pure Vanilla
1 egg yolk

Directions:
In bowl combine cream cheese, sugar, cinnamon, flour and vanilla beat until smooth. Add egg yolk and beat just until combined. Set aside.Preheat oven to 350.Line an 8x8 pan with foil and lightly spray with PAM.In a large microwave safe mixing bowl melt the butter. Allow to cool for 5 mintues.Mix the brown sugar with the melted butter and beat until smooth. Beat in egg and then vanilla. Add salt, stir in flour baking powder and cinnamon.Mix in Cinnamon Chips and/or nuts or other chips (if using)Pour into prepared pan and use a greased spatula to evenly spread mixture in pan and level the top. Dollup cinnamon cream cheese mixture over blondie batter in pan.Run a knife through the blondie and cheesecake layers to create a pattern or swirls.Bake in preheated oven for 25-30 minutes or until set in the middle. (I baked for 27 minutes)Cool on rack before cutting.

* These were so yummy with ice cream and caramel on top.
* I got this recipe off of http://bakingblonde.blogspot.com/search/label/Blondies

Beef Pot Roast Tostada

2008-03-19T21:40:00.000-07:00

Ingredients:

vegetable oil

corn tortillas
refried beans
leftover pot roast
garlic salt
lettuce
cheese
tomatoes
avacado

Guacuamole
1 avacado
sour cream
Pace Salsa
cilantro
lemon juice
salt and pepper

Directions:
Put the avacado cut up in the bowl and smash it up. Then add about 1 TBS of sour cream. 1 TBS of salsa, a couple leaves of cilantro 4-5 drops of lemon juice and salt and pepper to taste. Yummy!
Directions for Tostada:
Shred up your pot roast and put it into a pan. Heat it up and season it up with garlic salt and some pepper. Then place some oil in the pan and heat it up. Add the tortilla in the pan and fry the tortilla till it is crisp. Take it out and dab off the oil. Then start adding up your ingredients on your tostada.
* Leftover night was so yummy. It really was really good.

Beef Pot Roast

2008-03-19T13:11:00.000-07:00

1 (12-ounce) bag frozen onions
1 (8-ounce) bag frozen baby carrots
1 (8-ounce) package sliced mushrooms
1/2 pound small new potatoes, halved
4 pounds beef chuck roast, rinsed and patted dry
Salt and pepper
2 tablespoons canola oil
1 (10.75-ounce) can condensed cream of celery soup
1 packet onion soup mix
1 cup low-sodium beef broth
1/4 cup steak sauce

Into a slow cooker, put the onions, carrots, mushrooms, and potatoes. Season the roast with salt and pepper. In a large skillet over medium-high heat, brown the meat on all sides in oil. When it is browned, put it in the slow cooker on top of the vegetables. In a small bowl, stir together the cream of celery soup, onion soup mix, beef broth, and steak sauce. Pour over top of roast. Cover and cook on high setting for 3 to 4 hours or low for 8 to 9 hours.

* This picture doesn't do it justice. It was good and even better that it was done in the crock pot.
* I got the recipe off of foodtv.com Sandra Lee Semi Homemade

Three-Cheese Garden Pizza

2008-03-18T20:48:00.000-07:00

I LOVE this pizza!!! I love to make it in the summertime, even though, I do have to turn the oven on. The fresh vegetables on it just remind me of summer.

1 package refrigerated pizza crust

1 small onion, thinly sliced in to rings

1 medium zucchini, thinly sliced

1 medium summer squash, thinly sliced

2 firm tomatoes, thinly sliced

1 cup mushroom, finely chopped

2 garlic cloves, pressed

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

1/4 cup grated fresh parmesan cheese

Italian seasoning mix

1)Preheat oven to 400*. Using lightly floured roller, roll pizza into a 14 inch circle on large stone.

2)Using garlic press, press garlic over crust and spread evenly. Bake crust 7 minutes.

3)Sprinkle mozzarella and cheddar cheeses evenly over crust. Top evenly with onion, zucchini, summer squash & tomatoes. Top with mushrooms. Sprinkle parmesan and seasoning mix.

4)Bake 15-18 minutes or until crust is golden brown.

~recipe from Pampered Chef~

**I like to use the Pampered Chef pizza dough mix. It comes with two packs, but one makes a good amount of dough. I split one in half and make a pepperoni pizza for the kids, too.

**I have made this pizza on just a regular pizza pan and it turns out fine, better on a stone, though.

**The recipe calls for the Pampered Chef Italian Seasoning mix...I use the Pampered Chef Dill mix, I like it better.

Easy Chili

2008-03-18T20:39:00.000-07:00

This recipe is so quick and easy. Plus, my kids love it!

1 lb. ground beef (I use turkey)

1 can petite diced tomatoes

3 cans pinto beans

1 package chili seasoning (I like Lawry's the best)

*brown meat & drain

*add tomatoes and chili seasoning to meat and stir

*put everything in a pot and fill one of the empty bean cans with water and add to the pot, also

*bring to a boil and enjoy!

Honey Teriyaki Mini Meat Loaves & Noodle Toss

2008-03-18T15:38:00.000-07:00

This was really good! The kids loved it and even ate the veggies in the noodles. My husband even ate the leftovers the next day (that's always a good sign!). Best part ....took less than an hour!

1 1/2 lbs lean ground beef
1/2 cup dry plain bread crumbs
3/4 cup Honey Teriyaki BBQ sauce
(I just used honey BBQ sauce with a few dashes of teriyaki sauce)
1 egg
1/4 tsp pepper

Noodle Toss:
1 (16 oz) pkg frozen oriental veggie mix
2 cups water
2 pkgs Oriental flavored top ramen noodles
1/4 cup green onion (I didn't use this)
3 Tblsp. Honey Teriyaki BBQ sauce

Preheat oven to 400. In large bowl, combine ground beef, bread crumbs, 1/2 cup bbq sauce, egg and pepper. Mix lightly but thoroughly. Place aprox. 1/4 cup beef mixture into each of 12 medium muffin cups (no liners, just in the pan), pressing lightly. Spread remaining 1/4 cup bbq sauce over tops. Bake 20 minutes or until centers are no longer pink (more like 30 min.).
MEANWHILE, prepare Noodle Toss: in 10 in. skillet, combine veggies, water, noodles (broken into several pieces) and seasoning packet from 1 package of noodles. bring to boil. reduce heat to low, simmer 2 to 4 minutes or until noodles are tender, stirring occasionally. Stire in green onions and bbq sauce.
Remove meat loaves from pan; serve with noodles.

~ Serves 6. Recipe from "30 minutes or less cookbook" by National Cattleman's Association ~

SAUCE FOR RAVIOLI

2008-03-18T13:58:00.000-07:00

This is something super simple that my Grandma used to make. Beats a canned sauce anyday, and just as easy!

2 cans tomato soup
1 small can tomato paste
1 1/2 soup cans water (or milk if you want it creamy!)
salt & pepper to taste
parmesan cheese * i like to use "Herb & Cheese Blend" from Papa Murphy's Pizza*

Put all but cheese in a med. pot and heat through. Serve over warm buttered raviolis or tortellini.
Top with cheese.

~recipe from Rhoda Leatham~

BBQ Chicken Pizza

2008-03-17T09:43:00.001-07:00

This pizza is a favorite around our house. My husband says it is better than California Pizza Kitchen! You'll have to decide for yourself! The secret is to use Famous Dave's BBQ sauce (or your absolute favorite). When I make it I don't measure anything, just lay it all on until it looks right so these measurements are approximate... use as much cheese, chicken, and onion as you want. A helpful note though: too much bbq sauce will make it soggy. Have fun and enjoy!

1 prepared pizza crust
1/2 c Famous Daves bbq sauce, divided
1/2 red onion, thinly sliced
1 large chicken breast, cooked and shredded
1 1/2-2 c mozzarella cheese
1/4 c fresh cilantro, chopped

Preheat oven to 400. If you have a pizza stone (they make the best pizzas), put it in the oven to preheat as well. Toss shredded chicken with 1/4 c bbq sauce. Remove hot pizza stone from oven and sprinkle with corn meal. Roll or toss dough and place on stone. Spread remaining 1/4 c bbq sauce over dough. Arrange onion slices over sauce. Spread chicken over onions then top with cheese. Bake 20-25 minutes or until crust is golden brown. (That time is for a pizza stone - if you are using a cookie sheet, it may be a shorter time) Sprinkle with fresh cilantro and slice into 8 wedges.

In case you don't have a good pizza dough recipe, here is the one I like:
1 cup very warm water
1 tsp sugar
1 scant Tb yeast
3 Tb oil
2 1/2 c flour
1 tsp salt
Dissolve sugar in warm water then sprinkle yeast on top and float for 1 minute. Stir in yeast and proof (let it sit) for 10 minutes- yeast should foam. Stir in oil, salt and flour and knead for 10 minutes. Place dough in oiled bowl and let rise for 1 1/2 hours.

~Recipe from Brittany~

Taco Bake

2008-03-16T17:31:00.001-07:00

1 pkg. (14 oz.) Macaroni & Cheese Dinner
1 lb. ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
3/4 cup water
3/4 cup Sour Cream
1-1/2 cups Shredded Cheddar Cheese, divided
1 cup Thick 'N Chunky Salsa

PREHEAT oven to 400°F. Prepare Dinner as directed on package. While Macaroni is cooking, brown meat; drain. Add taco seasoning mix and water to meat; simmer 5 min.
STIR sour cream into prepared Dinner. Spoon half of the Dinner mixture into 8-inch square or 9-inch round baking dish; top with layers of the meat mixture, 1 cup of the cheese and remaining Dinner mixture. Cover.
BAKE 15 min. Top with salsa and remaining 1/2 cup cheese. Bake, uncovered, an additional 5 min. or until cheese is melted.

~Recipe from KRAFT FOODS~

I personally would add crushed tortilla chips on the top after baking, but it was okay. My kids of course loved it but who doesn't like mac and cheese and meat? To me this was too much like Spicy Cowboy Mac (chili and mac)

Roasted Rosemary Potatoes

2008-03-16T12:05:00.000-07:00

This is a combination recipe from my Grandmother and My Father. I couldn't remember how to make it, so I improvised and it turned out better tasting than either of theirs Ha! Just Kidding! It was very easy and quite tasty!

-Boil in a 5 qt pot 2 1/2 pounds of red new potatoes or regular reds...either work. Boil for 17-22 minutes. (just keep checking on them.

-Pull them out, and if using regular reds quarter the potatoes while hot, if new potatoes cut in half.

-Put the potatoes in a 9x13 casserole pan.

-Toss Potatoes in 3 Tbs Olive Oil, 2 Tbs Rosemary and salt and pepper to taste.

-Broil the potatoes for 5 minutes, toss 'em again and broil for an additional 5 minutes.

-Pull the pan out and semi-mash the potatoes and Broil for 7 more minutes.

-Sprinkle with a little parmesan and they are ready to eat. I must say they were fantastic!

SPEEDY EGG & CHEESE STACK

2008-03-15T16:22:00.000-07:00

This was on the table faster than I could set it! I was a little nervous about the tomatoes but even the kids and picky husband loved it! A great weeknight meal but would also work for brunch, too!

Prep Time:5 min
Total Time:23 min
Makes:4 servings

6 eggs, beaten
6 TACO BELL® HOME ORIGINALS® Flour Tortillas (I used another brand)
1 cup KRAFT Mexican Style Shredded Cheese
2 tomatoes, thinly sliced
PREHEAT oven to 375°F. Pour eggs into nonstick skillet sprayed with cooking spray. Cook on medium heat 5 min. or until set, stirring occasionally. Remove from heat.
PLACE 2 tortillas, overlapping, on bottom of 9-inch pie plate. Top with 1/2 of the eggs and 1/3 each of the cheese and tomato. Repeat layers once. Top with remaining cheese and tomato slices.

~ recipe from KRAFT FOODS ~
BAKE 10 min. or until heated through and cheese is melted

EASY BISTRO CHICKEN

2008-03-15T16:16:00.000-07:00

This was really easy & the whole family loved it! I omitted the mushrooms but I think next time I will put them on half (just for me!)

Prep Time:10 min
Total Time:32 min
Makes:4 servings

2 tsp. oil
3 cups sliced fresh mushrooms
1 medium onion, chopped
1 can (15 oz.) stewed tomatoes, undrained
1/4 cup KRAFT Zesty Italian Dressing
3 Tbsp. tomato paste
4 small boneless skinless chicken breast halves (1 lb.)
1 cup KRAFT Low-Moisture Part-Skim Mozzarella Cheese
2 slices OSCAR MAYER Ready to Serve Bacon, crumbled *i used regular bacon, fried & crumble)

HEAT oil in large nonstick skillet on medium-high heat. Add mushrooms and onions; cook 5 min., stirring occasionally. Stir in tomatoes, dressing and tomato paste.
ADD chicken; cover. Reduce heat to medium-low. Simmer 12 min. or until chicken is cooked through.
SPRINKLE with cheese and bacon; simmer, uncovered, 5 min. or until cheese is melted.

~ recipe from KRAFT FOODS ~

Apple Dumplings

2008-03-14T23:29:00.000-07:00

Mine
Pioneer Womans

Ingredients:
2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew

Directions:
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

** Oh Mercy this is the best dessert ever. I've died and gone to heaven. I loved this appley buttery goodness so much.
** I halved the recipe though because it was just Brach and I eating it.
** I got the recipe from http://thepioneerwomancooks.com/ the recipe is in the middle of the page. You can look at every step she does. Good stuff though. YUMMY!

SPEEDY SALSA CHICKEN QUESADILLAS

2008-03-13T16:30:00.000-07:00

These were really easy & good ... i used the miracle whip but next time would use sour cream instead. Perfect for a last-minute meal!

Prep Time:10 min
Total Time:20 min
Makes:4 servings, six wedges each

1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa (any salsa works!)
2 Tbsp. MIRACLE WHIP Dressing (i would use SOUR CREAM instead!)
1/2 tsp. chili powder (i use med. salsa so didn't need this!)
8 flour tortillas (6 inch)
3 cooked boneless skinless chicken breast halves (3/4 lb.), sliced
1 cup KRAFT Mexican Style Shredded Four Cheese

COMBINE salsa, dressing and chili powder; spread evenly onto bottom halves of tortillas. Top with chicken and cheese.
FOLD tortillas in half to enclose filling.
COOK in skillet sprayed with cooking spray on medium heat 4 to 5 min. on each side or until both sides are golden brown and cheese is melted. Cut each quesadilla into three wedges to serve.

~ recipe from KRAFTFOODS.COM ~

MAKE ANY SALSA "RESTAURANT STYLE"

2008-03-13T16:15:00.000-07:00

Take any jar or container of salsa, dump in a blender, puree one minute, then put back into container and you'll have RESTAURANT STYLE salsa whenever you want it! Not only is the texture sooo good but the flavors taste better because the chunks get dispersed, making it taste really fresh! I like Chachi's brand from sam's or wal mart ( in the fridge section, by the speciality cheeses, etc.). TRY IT!

Twice Baked Potato Casserole

2008-03-13T06:22:00.000-07:00

10 large russet baking potatoes (about 7 pounds total)
8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature
1 cup sour cream
1/2 cup heavy cream
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
3/4 pound bacon, cooked until crisp and crumbled
1/2 pound sharp white Cheddar, cut into 1/2-inch cubes
3/4 pound mild Cheddar, grated (3 cups)
1/2 cup finely chopped green onions
3 eggs, lightly beaten

Preheat the oven to 400 degrees F.
Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.

When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add 1 stick of the butter, the sour cream, heavy cream, salt, and pepper and mash until chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly.

Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.

Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.

~Recipe from Emeril's Thanksgiving Episode~

Roasted VEGGIE Enchiladas!

2008-03-12T18:05:00.001-07:00

{click on picture to enlarge}

Toffee Crunch Cookies

2008-03-12T14:10:00.001-07:00

Ingredients:
1 cup real butter, softened
1 Cup brown sugar, light
1 Cup white granulated sugar
1 teaspoon vanilla
2 eggs2 Cups all purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 10 oz bag toffee candy bits (I used the Heath brand that was chocolate covered)
1 Cup chocolate chips

1 Cup oatmeal
1 Cup sweetened flake coconut
1 Cup chopped almonds

Directions:
1. Preheat oven to 350. Cream the butter, sugar and vanilla. Beat the eggs slightly then add to butter mixture and mix well. Sift flour, salt and baking soda; then add slowly to the moist ingredients and mix well. Mix in toffee bits, chocolate chips, oatmeal, coconut and nuts until just combined.
2. Drop dough by the teaspoonful onto an ungreased baking sheet and bake for 10-12 minutes or until edges are just golden brown.

* These were a good. They will be really good with a tall cup of milk.
* I got the recipe off of http://pickypalate.blogspot.com/search/label/cookies
* I didn't put the almonds in and some people suggested using parchment paper (not wax paper) underneath the cookies because they kinda stick to the cookie sheet a little.

Marlboro Man's Favorite Sandwich

2008-03-11T22:00:00.000-07:00

Ingredients:

2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized

1 large onion OR 2 small/medium onions

4 French/Deli rollsButter, man

Lawry’s Seasoned Salt

Worcestershire Sauce

Tabasco

-Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.

-Slice cube steak against the grain. Season with Lawry’s.

-Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown.

-Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.

-Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.

-Butter halved French rolls and brown on skillet.

-To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!
And go get on the Stairmaster. Now.

**http://thepioneerwomancooks.com/2007/06/marlboro_mans_f.html

** Oh My Goodness. I thought this sandwich was great. Not for those on a diet. But so good.

** I added mushrooms in with my onions and put monterey jack cheese on it. Don't put too much Tabasco sauce on either.

* I didn't get to take a picture because we ate it up too quick. It looks just like how my sandwich looked though.

Tempting Shredded Chicken Taquitos

2008-03-10T23:57:00.000-07:00

Ingredients:
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped red pepper
1 tablespoon finely chopped jalapeno pepper
2 cups cooked, then shredded chicken breast
3 tablespoons finely chopped cilantro leaves
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 (14 1/2 oz.) can diced tomatoes with green chilies

3 Tablespoons vegetable oil
burrito size flour tortillas

Directions:
1. In 10-inch non stick skillet, heat olive oil over medium heat. Add onion, bell pepper and jalapeno pepper; cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 tablespoons cilantro, salt, cumin, pepper and tomatoes with green chilies; cook 5 minutes.2. Place oil into large skillet over medium heat. Place about 2 large Tablespoons of chicken mixture into each tortilla. Tightly roll, securing ends with toothpicks. In batches, place taquitos into hot pan. Pan fry until nice and golden brown on each side. Remove, transfer to a paper towel lined plate to dry. Serve and enjoy!

** I just found this recipe and it looks so good. I haven't made it yet but I plan on making it this week. I got the recipe from http://www.pickypalate.blogspot.com/. She has some good recipes on there.

Skillet Noodle Lasagna

2008-03-10T23:46:00.000-07:00

Ingredients:
1/2 pound wide egg noodles
1 container (1 pound) cottage cheese
1 package (10 ounces) frozen creamed spinach, thawed
1 jar (32 ounces) extra-meaty pasta sauce (* Use whatever sauce you want)
1 package (8 ounces) shredded pizza cheese blend (mozzarella and cheddar)
1/4 cup grated Parmesan cheese

Directions:
1. Cook noodles for 8 minutes, following package directions. Drain.
2. Meanwhile, in small bowl, mix together cottage cheese and spinach.
3. Spread 1 cup pasta sauce over bottom of large (12-inch) skillet. Evenly arrange one-third of cooked noodles over sauce. Spoon half of remaining sauce over noodles. Top with another third of noodles. Spread cottage cheese mixture over noodles. Sprinkle 1 cup cheese blend over cottage cheese. Top with remaining noodles; spread with remaining sauce.
4. Cover skillet. Bring to rapid hard simmer over high heat. Reduce heat to medium; simmer 10 minutes.
5. Sprinkle remaining pizza cheese blend and grated Parmesan over top. Cover and simmer 2 minutes. Remove from heat; let stand 10 minutes. Makes 8 servings.

** This recipe is from Family Circle magazine 2003. I use to make this all the time after work. It was quick, easy and good. I served it with a salad and garlic bread. Yummy.

Italian Sausage Bake

2008-03-10T18:32:00.000-07:00

Straight from the back of the Stove-Top Box!

1-2/3 cups water
1 pkg Stove Top Savory Herbs Stuffing Mix
1-1/2 lb. Italian sausage, cut into 2-inch-thick slices
1 large each: green and red pepper sliced
1 large onion, sliced
1 can (15 oz) tomato sauce

Preheat to 400. Add water to stuffing, mix and set aside. Cook sausage, then the peppers and onions in the sausage grease. Spoon into 9x13 baking dish, cover with tomato sauce then top with the stuffing. Bake for 25 minutes. Serves 6.

Okay this was good but mine was better....I did kielbasa (smoked sausage) and cut them into 1 inch slices and then into half moons. I used frozen bell pepper blend and cooked it with the onions just as it says to. I topped the stuffing with grated parmesan because well I knew it needed some cheese. I hope you all like!

Black and Whites

2008-03-10T06:47:00.000-07:00

I must admit that I make cookies every Sunday. But don't think that I always make white and black ones! Hehehe

This is a classic Mrs. Fields recipe:

2 1/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 cup dark brown sugar, 2 sticks butter, 3 large eggs , 2 tsp vanilla, 1 cup white chips, 1 cup milk chocolate chips

Yield: 5 dozen......Preheat to 300
mix dry, then blend sugars butter, eggs, vanilla in seperate bowl. Add dry to wet then the chips. Bake 17-19 minutes. I personally did 17 minutes.

Smothered Chicken

2008-03-09T18:54:00.000-07:00

I watched Sandra Lee make this on the Food Network. I tried it and my kids LOVED it!

3 1/2 pounds whole cut-up chicken
2 (5-ounce) packets chicken fry coating (recommended: Dixie Fry)
2 tablespoons salt-free chicken seasoning, divided (recommended: McCormick Grill Mates) Canola oil, for frying
2 (12-ounce) jars roasted chicken gravy (recommended: Franco American)
1 teaspoon crushed garlic

Cut away excess skin and fat from chicken pieces. Rinse with cold water and set aside; do not pat dry. In a shallow bowl, stir together fry coating and 1 tablespoon chicken seasoning. Dredge chicken pieces in coating mixture; set aside. In a large straight-sided pan, heat 1/2-inch oil over medium-high heat. Oil is ready for frying when a drop of water splatters when dropped in.
Fry coated chicken until golden brown, about 8 minutes per side. Remove chicken from pan and drain oil. In a medium bowl, stir together gravy, remaining chicken seasoning, and crushed garlic; set aside. Return chicken to pan over medium heat. Cover with gravy. Bring to a boil. Reduce heat, cover and simmer for 10 to 20 minutes or until completely done (no pink near the bone). Serve hot.

~recipe from Sandra Lee's 2nd Cookbook~

Speedy Chicken Stir-Fry

2008-03-09T12:42:00.000-07:00

I love to make this...it doesn't take very long, and I usually serve it with Spring Rolls from Target, or the grocery store.

8 oz. angel hair pasta (capellini), uncooked
2 cups small broccoli florets
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup KRAFT Asian Toasted Sesame Dressing
2 Tbsp. soy sauce
1/4 tsp. each: ground ginger, garlic powder, crushed red pepper
1/3 cup Dry Roasted Peanuts

Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the pasta cooking time. Meanwhile, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 min., stirring occasionally. Drain pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into four serving bowls; sprinkle with the peanuts.

~recipe from Kraft Foods~

DELICIOUS ORANGE MUFFINS w/ GLAZE

2008-03-08T14:12:00.000-08:00

Perfect for a Saturday breakfast, or afternoon snack, or with dinner, OR ANYTIME! These were soooo yumm (& easy)!

1 cup sugar
1 cup butter, softened
2 eggs
1 cup buttermilk (if you don’t have buttermilk, add 1 TBSP white vinegar to just under 1 cup milk)
1 teaspoon baking soda
2 cups sifted flour
Grated rind of 2 oranges
Juice of 2 oranges
1 cup brown sugar

Preheat oven to 375 degrees. Cream butter and sugar together. Add eggs and mix well. Dissolve
baking soda in buttermilk; pour in mixing bowl. Add 2 cups flour and orange rind and mix
together well. Fill mini muffin pans (regular muffin pans will work well, too) 2/3 full and bake for
12-17 minutes or until light golden. Remove from oven.

Combine 1 cup brown sugar with the juice from the two oranges. Stir together, and drizzle over
warm muffins. Remove from pans immediately and eat warm! Mmmmm.

~ recipe from The Pioneer Woman, www.thepioneerwomancooks.com ~

CORNFLAKE COOKIES

2008-03-06T17:31:00.000-08:00

Found these on another blog & LOVED 'EM! SOOOO good and I think even better than rice krispie treats! I kept mine in the fridge because I like them cold!

1 c. sugar

1 c. corn syrup

1 1/2 c. peanut butter

1 tsp. vanilla

6 1/2 c. corn flakes

In large saucepan stir together sugar and corn syrup. **IMPORTANT, cook just until mixture boils. Remove from heat and add peanut butter and vanilla. Stir until melted. Pour over cornflakes and drop onto parchment paper. Enjoy!

~recipe from Blogger Buffet, by "Melanie" ~

TACO TIP

2008-03-05T20:48:00.000-08:00

I learned this one from my Grandma ......

peel 1 potato and grate into shreds. when frying up ground beef, add the potato and fry together. this will make your tacos taste better & streach your meat further.

STUFFED GROUND BEEF

2008-03-05T20:36:00.000-08:00

This is from the LIONHOUSE CLASSICS cookbook. I don't think I'll make a traditional meat loaf again .... this was so much easier and really good! I served it with dill mashed potatoes (boil potatoes, mix in kitchenaid with a few dallops of sour cream, dried dill weed and S & P to taste, and add buttermilk while mixing until desired consistency. no gravy needed!) , veggies & layered jello. Yum.

2 lbs. lean ground beef

2 eggs, well beaten

1 cup dry bread crumbs
1/2 cup milk
2 tsp salt
1/2 tsp pepper
2 cups herb stuffing mix
2 cans cream of chicken soup
1/2 soup can water

Mix beef, eggs, bread crumbs, milk, salt and pepper until well blended. Divide into 16 portions, flatten into thin patties. Make stuffing mix following package directions. Scoop about 1/4 cup stuffing on each of 8 patties. Place a second patty on top, then press around edges to seal well. Place stuffed patties in shallow baking pan. Brown in 400 degree oven for about 25 minutes. Mix soup with water and pour over patties. Turn oven down to 350 degrees and continue baking for 30 minutes longer. to serve, spoon sauce remaining in baking pan over patties. Makes 8 servings.

Taco Salad

2008-03-05T16:47:00.000-08:00

This is Easy Easy and really good!

Lettuce
Tomato
Avacado (not pictured)
Black Beans (not pictured)
Ground Meat (I like turkey)
Doritos
Mexican Blend Cheese
Creamy French Dressing

Make salad like you normally do, add browned ground meat, crush Doritos add to salad. All ingredients should be in salad, top with dressing, mix well and enjoy with breadsticks! YUMMY!

Amish White Bread

2008-03-04T21:26:00.000-08:00

INGREDIENTS
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

DIRECTIONS
In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes
~ recipe from allrecipes~

* This bread is awesome. Brach loves it and it always turns out good.
* It says to use bread flour but I have always used all purpose flour and it still is good.
* I also butter the top of the bread when it comes out of the oven.
* Sooooo Yummy!

White Chicken Chili with Lime

2008-03-02T06:37:00.000-08:00

This is my new favorite by far! You HAVE to try this...tonight! I guarantee you will LOVE it! It's a recipe from my sister Brooke, but since I get to post it, I'm adding my twist too!

White Chicken Chili with Lime

2 chicken breasts, cooked and cubed
2 (4oz) cans green chilies
1 can hominy (in the corn isle)
1 can great northern beans
1 can chick peas or you can use white kidney beans
1 can white shoepeg corn (optional)
1 tsp. lemon pepper or I use "lime pepper" it's at Sam's for $3.88 for a giant thing of it.
1 tsp. cumin
1 clove garlic
1 cup chopped onion
4 Tbsp. lime juice (I don't put it in all the soup, I serve each bowl with a wedge so you can put it in yourself)
3 cups water

Garnish:
Sour cream
cilantro
chopped tomatoes
crushed tortilla chips
you can put salsa and Monterey Jack, shredded, but I like it with just the above...

In large pot, combine water w/ lemon pepper and cumin. Add chicken. Boil and add rest of ingredients. Simmer until warmed through. Top with garnish of choice. Oh, yum!

Chicken Enchiladas (Chalupas)

2008-02-28T20:16:00.000-08:00

INGREDIENTS

1 tablespoon butter

1/2 cup chopped green onions

1/2 teaspoon garlic powder

1 (4 ounce) can diced green chiles

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup sour cream

1 1/2 cups shredded cooked chicken breast meat

1 cup shredded Cheddar cheese, divided

6 (12 inch) flour tortillas

1/4 cup milk

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

* Only cooked mine for 25 minutes.

** When I was little my mom use to make these and our family called them Chalupas. I got this recipe off of allrecipes and it is just how my mom made it.
*** I made them tonight and they were soooooooo good.

COWBOY DELIGHT

2008-02-27T21:33:00.000-08:00

Basically homemade hamburger helper, but WAY better! Cheap, and only 30 minutes to the table! Great with a salad, veggie and texas toast. The kids loved it!

1 lb. ground beef

1 tsp chili powder

1 tsp garlic powder

1 tsp salt

1/2 tsp pepper

1 can cream of mushroom soup

1 can tomato soup

1 1/2 cup dry macaroni (I use 2, which is one box)

Combine seasonings and beef and fry in a large frying pan until done. Meanwhile, boil macaroni until done and drain. Add soups and macaroni to ground beef in frying pan and cook until bubbly.

MAKES 6 SERVINGS.

French Bread

2008-02-27T18:32:00.000-08:00

Bake at 400 degrees

1 package (1/4 oz.) active dry yeast

1 1/2 cups warm water (110-115 degrees) divided

1 Tbs. shortening, melted

4 cups all purpose flour

cornmeal

In mixing bowl, dissolve yeast in 1/2 cup water. Add sugar, salt, shortening and remaining water; stir until dissolved. Add flour and stir until smooth (do not knead).

Cover and let rise in a warm place for 1 hour or until doubled. Turn onto a floured surface. Divide in half; let rest for 10 minutes. Roll each into a 10 in. x 8 in. rectangle. Roll up from a long side; pinch to seal. Place seam side down on greased baking sheets sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover and let rise until doubled, about 45 minutes. With a sharp knife, make 5 diagonal cuts across the top of each loaf. Bake for 20-30 minutes or until lightly browned. Cool on wire racks.

White Bread

2008-02-27T16:00:00.001-08:00

White Bread

Bake 350 degrees

3 cups warm water

1/2 cup shortening

3 Tbs. yeast

2 tsp salt

1/2 cup sugar

7-8 cups flour

Combine yeast, water, sugar and shortening. Let rest for 10 min.

Add 4 cups of flour to wet mixture. Add salt and remaining flour 1 cup at a time.

Dough should be slightly sticky but manageable. Knead dough until it no longer sticks

to the side of the bowl. Divide and put in loaf pans. Let rest for 5 minutes. Bake for 25-30 min.

Loaf is done if hollow sounding when tapped on bottom or quick read thermometer is at 190 deg.

Rolls:

Follow previous directions. After kneading, form dough into plum size balls.

Dip in melted butter. Rise for 5 minutes, bake 15-20 minutes.

I LOVE this recipe because it's very fast and the whole family loves it!

French Dip Sandwiches

2008-02-26T22:35:00.000-08:00

FRENCH DIP SANDWICHES
1 can of Beef Consume
1 can of French Onion Soup
1 can of Beef broth
(Kasey made this so easy for me to remember by telling me that ALL THREE of these cans are next to one another in the Campbell's isle of the supermarket! I needed that tidbit when I forgot the recipe at home)
1 Loaf of French Bread
Provolone Cheese
a good Crock pot ROAST
*combine Consume, French Onion Soup and Beef broth in the crock pot with the Roast. Cook on low.
Cut French loaf in half, place cheese on loaf and put under the broiler for a few minutes to melt the cheese... add meat and use juice from crock pot to DIP...

Chicken Spaghetti

2008-02-26T21:51:00.000-08:00

This is one of my favorite recipes, I just don't make it enough!

Pioneer Womans Favorite Sandwich

2008-02-24T22:19:00.000-08:00

Rye Bread (with seeds)
Butter
Red Onion
Tomato
Whole Green Chilies
Slice Mild Cheddar
Sliced Provolone
Mayonnaise
Dijon Mustard
Directions:
Mix 1 Tablespoon of Mayonnaise and 1 Tablespoon of Dijon Mustard.Spread on mixture on both slices of the rye bread.Put 2 slices of tomato down on one side of the bread then 2 slices of cheddar down on other side of bread. Put your Provolone cheese on top of the tomatoes then your green chilies and then your red onion and put them together and put a good amount of butter on both sides of your bread and grill. Just like a grilled cheese sandwich. This is yummy!This recipe is off of Pioneer Woman's Recipes . It is under chick food.

Italian Noodles

2008-02-22T23:52:00.000-08:00

These are one of my favorite things to make for a quick lunch or snack. A friend in high school made them one afternoon and I have loved them since. SOOOO easy and a great alternative to the usual "ramen" noodles. Work as a side dish, too!

as much SPAGHETTI NOODLES as you would like

ITALIAN DRESSING (even the generic ones are great, "zesty" is good too!)

grated PARMESAN CHEESE, to taste
pepper to taste

Boil water. Break dry noodles in half and add to water. Cook until al dente (usually 7 minutes or so). Drain, then put noodles back into pot. Pour a few tablespoons or so of dressing over noodles and toss, adding more if desired. Shake parmesan cheese over top and toss, add pepper to taste and more cheese if desired. SERVE WARM!!!!!

Powdered Sugar Icing

2008-02-22T23:37:00.000-08:00

My mom made this with my kids a few weeks ago and it was SOOOO much easier for them to decorate cookies with! They didn't need any help as it was so easy to spread & even do swirls with. I can't imagine going back to a traditional cream/butter frosting with cut out sugar cookies ever again! Try it with THIS RECIPE for cookies ... you won't be dissapointed!

In a medium bowl, combine:

4 cups sifted powdered sugar
1/4 cup milk

Add more milk 1 tsp at a time until drizzle consistency. Color some of icing with a few drops of food coloring ( I like to use just one or two to create pastels), and leave some plain (white). Pour colored icing on cookies, spread till smooth, then use a toothpick and put a few drops of white on top and swirl with toothpick.

Makes 1 1/4 cups.

~ recipe from my mom, Jami Leatham ~

CREAM OF POTATO SOUP

2008-02-22T23:32:00.000-08:00

SO easy & good! Doubled this to take to a friend ... nothing better than soup on a cold day!

makes 2 qts. (4 servings) ~ cook & prep time: 50 minutes

5 medium potatoes, peeled & diced
1 sm. Onion, chopped
2 tsp. Celery salt
¼ tsp. Pepper
2 chicken bouilion cubes
1 rib celery, chopped
1 tsp. Basil
2 tblsp. Dried parsley flakes
4 cups water
6 slices bacon
1 ½ cups milk
2 tblsp. Flour
Combine first 9 ingredients & bring to boil in a large pot. After boiling, reduce heat, cover & simmer for 20 minutes. Cook 6 slices bacon in skillet until crisp. Remove bacon and leave 3 tblsp. Drippings in pan. Crumble bacon and set aside. Add 2 tblsp. Flour to drippings in skillet and stir until smooth. Cook for 1 minute stirring constantly. Gradually add 1 ½ cups milk and cook over medium heat until thick & bubbly (stirring constantly). Gradually stir milk mixture and bacon into potato mixture. Simmer uncovered for 15 minutes. Serve topped with shredded cheddar cheese.

~ recipe from my mom, Jami Leatham ~

SANTA FE CHICKEN

2008-02-22T16:14:00.000-08:00

Simple flavor & very yummy!

2 pkgs. cream cheese

(1 ) 4 oz can diced green chilis (could use 2 if you wanted more spice)

6 boneless skinless chicken breasts, defrosted & pounded flat

2 cups cornflake crumbs (about 4 cups cornflakes to start with)

Mix cream cheese and chilies until soft. Bread one side of each breast with crumbs. Holding breaded side down in your hand, place two tablespoons (heaping) cream cheese mixture on chicken and wrap chicken around mixture. Bake at 350 degrees in a 9x13 dish until chicken is done, about 30-40 minutes.

~recipe from Lion House Classics cookbook ~

ALOHA PORK CHOP SKILLET

2008-02-22T15:06:00.000-08:00

This was really easy and yet another recipe I love with catalina dressing!

Prep Time:5 min
Total Time:30 min
Makes:4 servings
2 tsp. oil
4 bone-in pork chops (1-1/2 lb.)
1 medium each: red and yellow pepper, cut into chunks
2 cans (8 oz. each) pineapple chunks in juice, undrained
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT CATALINA Dressing
1-1/2 tsp. garlic powder
1-1/2 cups instant white rice, uncooked
HEAT oil in large nonstick skillet on medium-high heat. Add chops; cook 5 min. on each side or until browned on both sides.
ADD peppers, pineapple, broth, dressing and garlic powder; mix well. Bring to boil.
STIR in rice; cover. Reduce heat to medium-low; simmer 5 min. or until chops are cooked through (160°F). Remove from heat; let stand 5 min
~recipe from Kraft Foods ~

Honeyed Pork Chops

2008-02-22T15:01:00.000-08:00

An easy weeknight meal! The leftover sauce is a perfect topping for rice!

2 tablespoons vegetable oil
6 boneless pork chops
3 tablespoons honey
1/2 cup water
1/4 cup soy sauce
1 small onion, chopped
1/4 teaspoon ground ginger
1/8 teaspoon ground black
pepper
DIRECTIONS:
1.
Preheat oven to 325 degrees F (165 degrees C).
2.
Heat the oil in a skillet over medium heat, and brown the pork chops about 5 minutes on each side. Transfer to a baking dish.
3.
In a bowl, mix the honey, water, soy sauce, onion, ginger, and pepper. Pour over the pork chops in the baking dish.
4.
Bake pork chops 1 hour in the preheated oven, to an internal temperature of 160 degrees F (70 degrees C).

*When done cooking, thicken the sauce with cornstarch to serve over rice**

~recipe from allrecipes.com, submitted by BOOKCHICKADEE ~

Sausage Tortelleni Soup

2008-02-22T14:52:00.000-08:00

This was SOOO yummy! I used 19 oz. pkg of cheese tortellini, a can of tomato soup instead of tomato sauce, and added about 1/2 tblsp of marjoram (my fav. spice!). I found italian style sausages with cheese, and diced them before cooking. Instead of fresh zuchinni, I used frozen and chopped it while frozen into really small pieces (it was actually a cheap bag of mixed zuchinni and yellow squash - just used a few handfuls).

THANKS TO BROOKE O. For this GREAT recipe!

** CLICK THE IMAGE TO ENLARGE THE RECIPE**

HOT CHOCOLATE COOKIES

2008-02-22T14:41:00.000-08:00

These are the yummiest chocolate cookies I've ever had! I made them with mini-mallows and they still worked! Loved the frosting, too!

RECIPE FROM BROOKE O.

**CLICK ON IMAGE TO ENLARGE RECIPE**

(this picture is with pink frosting, but I used the chocolate from the recipe and topped with red sugar crystals)

Bacon Swiss Meatloaf

2008-02-22T14:35:00.000-08:00

This is a favorite from a favorite friend! Mine always takes a bit longer to cook (usually at least 15 minutes). Be sure to check your therm.!

RECIPE FROM THE INFAMOUS BROOKE O. !

Jimmy's Mexican Pizza

2008-02-20T21:07:00.000-08:00

INGREDIENTS
1/2 pound ground beef
1 medium onion, diced
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 (16 ounce) can refried beans
4 (10 inch) flour tortillas
1/2 cup salsa
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
2 green onions, chopped
2 roma (plum) tomatoes, diced
1/4 cup finely chopped jalapeno peppers
1/4 cup sour cream (optional)

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Coat 2 pie plates with non-stick cooking spray.
Place beef, onion and garlic in a skillet over medium heat. Cook until beef is evenly browned. Drain off grease. Season the meat with chili powder, cumin, paprika, salt and pepper.
Lay one tortilla in each pie plate, and cover with a layer of refried beans. Spread half of the seasoned ground beef over each one, and then cover with a second tortilla. Bake for 10 minutes in the preheated oven.
Remove the plates from the oven, and let cool slightly. Spread half of the salsa over each top tortilla. Cover each pizza with half of the Cheddar and Monterey Jack cheeses. Place half of the tomatoes, half of the green onions, and half of the jalapeno slices onto each one.
Return the pizzas to the oven, and bake for 5 to 10 more minutes, until the cheese is melted. Remove from the oven, and let cool slightly before slicing each one into 4 pieces.

** This was so yummy. I served this with gucamole, sour cream and lettuce. Also, I didn't have any jalapeno's so I used roasted green chile peppers. Next time I'm going to try the jalapeno. This was just something different from from the same ol' tacos or burritos. Yummy!

** Oh and also I didn't use the whole amount of seasonings on the beef. I just went across the top of the meat sprinking it once and added about a 3 TBS of pace salsa. It turned out good for me.

Lettuce Wraps

2008-02-20T07:42:00.000-08:00

It is YUM! and you should make this!

*fyi. First time making it may take a little longer, until you find your groove

** Your first trip to the store you may have to buy more stuff... but it will last you FOR.EV.ER.

Lettuce Wraps
Sauce for pouring over lettuce wraps:
1/4 cup sugar
1/2 cup Water
2 Tablespoon Soy sauce
2 Tablespoon rice vinegar
2 Tablespoon Ketchup
1 Tablespoon lemon juice
1/8 teaspoon sesame oil
1 Tablespoon Chinese hot mustard
1-3 Tablespoon garlic Chili paste (depending on how hot you want it)

Stir fry sauce:
2 Tablespoon Soy sauce
2 Tablespoon brown sugar
1/2 teaspoon rice vinegar

Stir fry:
3 Tablespoon veg oil
2 Chicken breast fillets
1 cup minced water chestnuts (1 small can-tuna size)
2/3 cup canned straw mushrooms
3 Tablespoon chopped green onions
1 teaspoon minced garlic (1 clove)

Slice Iceberg lettuce cups by cutting head of lettuce in half
1~ mix the special sauce and refrigerate until ready to serve and spoon over your lettuce wraps.
2~ Bring 2 T veg oil to high heat and sauté chicken; then cut it into small pieces (we boil chicken and then cut)
3~ Prepare stir fry sauce, add water chestnuts, mushroom, onion, garlic & chicken and sauté all together.
4~ Serve chicken & vegetables with a side of lettuce cups. spoon chicken & vegetable into lettuce cup, add sauce, and wrap it like a burrito.
5~ If the sauce needs to be hotter, add more garlic chili paste!

Irish Chicken and Dumplings

2008-02-18T21:34:00.000-08:00

** I thought this was good too. I wish I would have taken a picture of this too. :)

INGREDIENTS:

2 (10.75 ounce) cans condensed cream of chicken soup
3 cups water
1 cup chopped celery
2 onions, quartered
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
5 carrots, sliced
1 (10 ounce) package frozen green peas
4 potatoes, quartered
3 cups baking mix
1 1/3 cups milk

DIRECTIONS
In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
Add potatoes and carrots; cover and cook another 30 minutes.
Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

Deep Dish Lasagna

2008-02-18T21:24:00.000-08:00

**I wish I would have taken a picture of this. I made this last week for company. It was the best lasagna ever. I did change a couple things. I did half ground beef and half sausage and I added about 1/2 to 1 teaspoon of salt to the sauce. Also you only need 10 noodles. Everything else was just perfect. Yum-O! I served it was a salad and garlic bread.

INGREDIENTS:

12 uncooked lasagna noodles
1 pound sweet Italian sausage
2/3 cup chopped onions
1/2 tablespoon minced garlic
2/3 cup chopped fresh parsley, divided
3 (6 ounce) cans tomato paste
1 (15 ounce) can tomato sauce
2 cups water
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil leaves
1 pound part-skim ricotta cheese
1 (10 ounce) package chopped spinach, thawed and squeeze dried
1/2 cup grated Parmesan cheese
3 eggs
2 teaspoons garlic salt
1/4 teaspoon ground black pepper
3 cups shredded mozzarella cheese

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
In skillet over medium heat, brown the sausage with the onions, garlic and 1/2 the parsley; drain. Add tomato paste, tomato sauce, water, Italian seasoning, oregano, and basil; mix well. Simmer, covered, for 5 minutes; stirring occasionally.
In a bowl, combine remaining parsley and Ricotta, spinach, Parmesan, eggs, garlic salt, and pepper; mix well.
In lightly greased 9x13 inch baking dish, spread 2 cups sauce mix. Begin layering with 4 noodles, 1/2 cheese mix, 1/3 remaining sauce, and 1 cup mozzarella. Repeat this layer again and the last layer will be noodles, sauce and mozzarella cheese.
Bake covered in a preheated oven at for 45 minutes. Bake uncovered an additional 10 minutes. Let cool 10 minutes before serving.