Beef Stroganoff

1 pkg fresh sliced mushrooms
1/2 cube butter
1/2 med onion chopped
1/4 cup worcestershire sauce
1 lb of thin top sirloin cut into strips
2 cans beef broth
2 tbs ketchup
flour to thicken
8 oz sour cream

Saute first 4 ingredients on med heat until all liquid is gone.

Add sirloin, brown.

Add beef broth and ketchup and simmer for 20 min.

Add sour cream and mix until no lumps.

Add flour to thicken. I usually mix flour and cold water in a bowl and add gradually until desired thickness. about 2-3 tbs of flour.

Then let simmer for an additional 10 min.

Serve over egg noodles. I usually have peas with it. It so yummy!

Baked Creamy Chicken Taquitos

I cannot take credit for this recipe. I found it on this amazing site called Pennies on the Platter. These were so good! Restaurant quality taste! I was very impressed. Hope you enjoy them as much as my family did.


Makes: 8 Taquitos

3 ounces cream cheese, softened
1/4 cup green salsa
1 Tbsp fresh lime juice (juice from half a lime)
1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 Tbsp chopped cilantro
2 Tbsp sliced green onions
2 cups shredded cooked chicken
1 cup shredded Mexican flavored cheese
small flour or corn tortillas
kosher salt
cooking spray

Preheat your oven to 425˚F. Line a baking sheet with parchment paper.

In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in the cilantro and green onions. Add the chicken and cheese; mix thoroughly.



(If you decided to prep this in advance, refrigerate the mixture at this point until ready to continue.)

Working with a few tortillas at a time, heat them in the microwave between two paper towels until they are soft enough to roll (about 20 – 30 seconds).

Spoon 2-3 Tablespoons of the chicken mixture onto the lower third of a tortilla. Roll the tortilla as tightly as you can.

Place the rolled tortilla seam side down on the baking sheet. Repeat with remaining tortillas until the mixture is gone. Make sure the taquitos are not touching each other. Spray the tops lightly with cooking spray and sprinkle with kosher salt.

Bake for 15 – 20 minutes or until crisp and golden.

Serve with salsa, sour cream or guacamole.



**To freeze: Before baking, chill the taquitos on the baking sheet in the fridge. Once completely cooled, wrap each taquito individually with plastic wrap. Place in a labeled freezer bag and freeze. To bake a frozen taquito (no need to thaw first): Preheat oven to 425˚F and bake for 20 minutes.

Crockpot Southwest Chicken

This is my husbands favorite meal! It is soo good! This is a great recipe for Sunday, leave it in the crockpot all day and bam, there is a great meal waiting for you when you get home!

What you will need:

3-4 (depending on how many people you are serving) FROZEN chicken breasts
1 large can of black beans
1 bag of FROZEN corn
1 jar of MEDIUM salsa, do not use mild, it will not taste as good
Bag of tortilla chips
sour cream
cheese
olives
tomatoes
(and whatever else you would like to put on top of this)


Place frozen corn on bottom of crockpot, then frozen chicken on top of that, followed by the black beans then cover with salsa. Make sure the chicken is completely covered. Put crockpot on High for one hour then low for 5 hours. When done, shred chicken in crockpot (it should just fall apart with fork) stir all ingredients together and serve over tortilla chips with your choice of toppings!

Yummy Healthy Granola

1 cup brown sugar
5 cups corn flakes
5 cup rolled oats
1 cup coconut (i always add a little more)
1 cup almonds-sliced
1 cup powdered milk
1 cup flax seed (dont be afraid, its good stuff)

1 cup vegetable oil
1 cup water
1 1/4 cup honey

in a LARGE bowl, mix all dry ingredients.
mix wet ingredients in a separate bowl.
add the wet ingredients to the dry. use your hands to thoroughly mix all together.

spray cookie sheet.
spread onto 2 or 3 cookie sheets and bake at 275 for 45 min-mixing around every 15 min. you can broil the granola for 2-3 minutes after cooking to make it crunchy if you want.

you can add raisins or chocolate chips after cooking if you want.

this makes a huge batch and can keep for weeks. its very healthy and delicious!

Spaghetti and meatballs go healthy

2 tablespoons butter, divided
1/4 cup flour
1 cup beef broth or stock
14-ounce can diced tomatoes
2 tablespoons tomato paste
1 teaspoon sugar
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh oregano
Salt and pepper to taste
4 cups ground turkey
1 large onion, chopped
1 tablespoon minced garlic
1 teaspoon smoked paprika
1 cup Quaker oats, toasted
1/4 cup olive oil
1 pound whole wheat spaghetti
Grated parmesan cheese, for garnish

Directions
Melt 1 tablespoon butter in a pan, add the flour and cook, stirring constantly for 2 minutes. Gradually stir in the beef stock and cook, stirring constantly for 5 minutes more. Add the tomatoes, tomato paste, sugar, tarragon and oregano. Season well and simmer for 30 minutes.
Mix the ground beef or turkey, onion, garlic and paprika with the toasted oats, and season to taste. Shape the mixture into 12 meatballs.
Heat the oil and the remaining butter in a skillet and fry the meatballs, turning them until brown all over. Place in a deep casserole dish and pour the tomato sauce over them, cover and bake for 15 minutes.
While the meatballs are in the oven, bring a large saucepan of lightly salted water to boil. Add the pasta and cook to al dente.
Serve the meatballs over the cooked noodles and parmesan cheese.

Wow its been a long time! Lets get these recipes coming again!

Creamy Strawberry Lemon Squares

1-1/2 cups finely crushed HONEY MAID Honey Grahams (about 10 grahams)

1/2 cup sugar, divided

6 Tbsp. butter or margarine, melted

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

3 cups cold milk, divided

2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding

1 tub (8 oz.) COOL WHIP Strawberry Whipped Topping, thawed

MIX graham crumbs, 1/4 cup of the sugar and the butter until well blended. Press firmly onto bottom of 13x9-inch baking pan. Refrigerate until ready to use.

BEAT cream cheese, remaining 1/4 cup sugar and 1/4 cup of the milk in medium bowl with wire whisk until well blended. Spread over crust.

POUR remaining 2-3/4 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Pour over cream cheese layer in pan. Let stand 5 min. or until thickened. Cover with whipped topping. Refrigerate 4 hours or overnight. Cut into 24 squares to serve. Store leftover dessert in refrigerator.

Authentic Mimi's Cafe Corn Chowder

This is the actual recipe they use at Mimis!

4 tbs butter
6 tbs onion, chopped
3/4 cups celery, large diced
2 1/2 cups hot water
2 cups raw potato, peeled and cut into 1/2" cubes
3 cups frozen corn (i use super sweet)
2 tbs sugar
2 tsp salt
3 tbs flour
1 quart half and half

On meduim heat, melt butter and simmer onion and celery for 5 minutes until soft, but not brown.

Add water, potato, corn, and seasonings. Cover and simmer for 30 minutes or until potatoes are barely tender. (for me, this only takes 20 min.)

Whisk flour into 1 cup of half and half and stir into soup. Add the remaining 3 cups of half and half. Simmer for about 15 minutes, until the soup has thickened to a creamy consistency.

Correct the seasoning with additional salt and pepper, if needed. Correct the consistency if needed. To make the soup thinner add a little milk. To make the soup thicker simmer another 5-10 minutes.

Striped Delight

1 1/2 c. graham cracker crumbs
1/4 c. sugar
1 3/ c. melted butter
1 pkg (8 oz) cream cheese, softened
1/4 c. sugar
2 T. milk
1 container (12 oz) cool whip
2 pkg (4 oz) chocolate instant pudding and pie filling
3 1/2 c. cold milk

Combine graham cracker crumbs, 1/4 c. sugar and melted butter. Press into bottom of 13x9 pan. Beat cream cheese with 1/4 c. sugar and 2 T milk until smooth. Fold in half the cool whip. Spread over crust. Using 3 1/2 c. cold milk prepare pudding as directed on package. Pour over cream cheese layer. Chill several hours or overnight. Spread remaining cool whip over pudding.

Apple Crisp

4-6 c. sliced apples
2 c. water
1 t. cinnamon
1 t. sugar
1/4 t. salt

Mix and place in shallow pan

2 c. brown sugar
2 c. flour
1 c. melted butter

Sprinkle over apples and bake at 350 for 1 hour

Sinful Salad

This is a great salad for the holidays.

1 lg pkg strawberry jello
1 c. boiling water
3 medium bananas, mashed
2 pkg frozen strawberries, thawed and drained
1 can crushed pineapple, drained
1 pint sour cream

Combine jello and boiling water. Cool. Add bananas, strawberries and pineapple to jello and stir to combine; divide in half. Pour half the jello mixture into 11x9 pan. Refrigerate until set - about 1 hour. Keep remaining at room temperature. Spread sour cream evenly over partially set jello in pan. Pour on remaining jell0. Cover and refrigerate.

Note: The sour cream becomes sweet as it sets and is very tasty.

Broccoli Salad

2 bunches fresh broccoli, chopped
2/3 c. raisins
10 slices bacon, crisp-fried, crumbled
1/2 small onion, chopped
1 c. mayonnaise
1/2 c. sugar
2 T. vinegar

Combine broccoli, raisins, bacon and onion in bowl; mix well. Blend mayonnaise, sugar and vinegar in small bowl. Add to broccoli mixture; mix well. Chill for 2 hours or longer.
Note: I usually double the recipe because it is well liked and is good leftover.

Holiday Wassal

3 qts apple cider
1 qt unsweetened pineapple juice
1 c. orange juice
1/2 c. brown sugar
3 sticks cinnamon
1 t. whole cloves
1 t. nutmeg

Mix all together and serve hot. This is nice to have simmering in your home. It makes for a wonderful holiday smell.

Potato Cheese Soup

1 c. finely chopped onion
1 c. finely chopped celery
1 c. finely chopped potatoes
2 c. half & half
2 c. whole milk
1 1/2 t. salt
1 1/2 t. sugar
1/2 c. margarine, melted
3/4 c. flour
small package velveeta cheese

In large pot, place chopped vegetables, salt and sugar and barely cover with water. Simmer about 20 minutes until tender. Melt butter and whisk in flour. Add half & half to vegetables, then add butter and flour mixture. Chop up velveeta and stir in to pot until melted. Add milk to desired thickness.

These cookies are fun to make....

Peanut Blossoms

3 1/2 c. flour
2 t. soda
1 t. salt
1 c. shortening
1 c. peanut butter
1 c. sugar
1 c. packed brown sugar
2 unbeaten eggs
4 T. milk
4 t. vanilla
Sift together flour, soda, salt. Cream together shortening and peanut butter. Gradually add sugar, cream well. Add egg, milk, vanilla and beat well. Blend in the dry ingredients gradually and mis thoroughly. Shape by rounded t. into balls. Roll in sugar and bake on ungreased cooking sheet at 375 for 8-10 minutes. Remove from oven and place an unwrapped chocolate kiss on top of each cookie and return to oven for 2-5 more minutes.

Sweet Cornbread!

1/2 c. cornmeal

1 1/2 c. flour

2/3 c. sugar

1 Tb. baking powder

1/2 tsp. salt

1/3 c. oil

3 Tb. melted butter

1 Tb. honey

2 eggs, beaten

1 1/4 c. milk

Combine all dry ingredients first, stir, then mix in liquid ingredients. Pour into a greased 8 inch square pan. Bake at 350 for 35 minutes.

I served this with chili....the chili was o.k, but the cornbread came out delicious! I usually don't like cornbread, but this cornbread is so moist and has just the right amount of sweetness. I had a couple people over for dinner and they wanted the recipe. I had to double the recipe and it still came out great. It definitely was a hit!

Pumpkin Chocolate Chip cookies

This is the easiest, most delicious little cookies/cake you will ever make.

All you need is...

1 box of Spice cake mix
1 10 ounce can of Pumpkin
1 bag of Chocolate chips

Mix all together. These are really messy but put them in little balls.. or blobs and bake for 12-15 mins at 400 degrees. Enjoy!

These are so good, especially with the season here!

Pumpkin Waffles with Orange Syrup

This is an amazing recipe that has become a Christmas morning tradition for our family. Its so YUMMY!

2 cups all-purpose flour
2 tbs brown sugar
1 tbs baking powder
1/2 tsp salt
1/2 tsp pumpkin pie spice
1 1/2 cups milk
1 cup canned pumpkin
2 eggs beaten
2 tbs cooking oil
1 recipe Orange Syrup

In a medium bowl stir together the flour, brown sugar, baking powder, salt and pumpkin pie spice.

In another medium bowl combine milk, pumpkin, eggs, and oil. Add milk mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).

Orange Syrup:
In a small saucepan stir together 1 cup orange juice, 2 tbs honey, 2 1/2 tsp cornstarch, and 1/4 tsp ground cinnamon. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve warm. makes about 1 cup.

Add mixture to waffle maker (don't try pancakes!) and serve with orange syrup.

Sweet and Sour Chicken

3 chicken breast cut into bite size pieces
1 egg beaten
cornstarch
oil

Sauce:
3/4 cup sugar
4 tablespoons ketchup
1/2 cup vinegar
1 tbsp soy sauce
1/2 teaspoon garlic powder
1/2 can diced pineapples


Cut chicken into bite size pieces/ Dip chicken in egg then roll in corn starch. Heat 2 tbsp of oil in skillet. Fry the chicken pieces until cooked and just browned. Mix all ingredients for sauce and pour over chicken in skillet. Cook for 15-20 mins serve over rice!

I made this for the first time last week and i have had to recipe for ages and it was amazing. Nathan said it was the best sweet and sour chicken he has ever had!

Chicken on Beef rapped in bacon (my mom and I made up that name!)

This recipe is so dang delicious! Its not very healthy but its so good to have maybe once a month! Its also a good one to cook while you are at church

2 pkg of Luncheon Beef (or any kind of beef you want)
4 chicken breasts
8 slices of bacon
1 can of cream of mushroom soup
4 oz cream cheese
1/2 cup water


Spray 9x13 pan with cooking spray. Layer beef on bottom of the pan.. or just under the chicken.. like 2 or 3 slices under each breast. take bacon and wrap 2 pieces around the chicken, lay chicken on top of beef. In a small sauce pan, heat soup, water and cream cheese until all melted together.. no lumps! Then pour over top of chicken and cover with foil.

Bake for 2 1/2 hours @ 325 or if at church bake @ 300

serve with rice and corn.... yumm yumm!

Pasta Primavera

This recipe is courtesy of Giada de Laurentiis (and her cookbook Everyday Italian, one of my favorites) and it is fabulous. It is so easy and very flexible. I'm going to give you the original recipe, but any vegetables can be used (I put some asparagus in last night) or omitted. I'm sure that any short cut pasta would work as well. Basically use whatever is left in your pantry! Enjoy!

• 3 carrots, peeled
• 2 medium or 1 large zucchini
• 2 yellow summer squash
• 1 yellow bell pepper
• 1 red bell pepper
• 1 onion, thinly sliced
• 1/4 cup olive oil
• 1 tablespoon dried Italian herbs or herbes de Provence
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 pound farfalle pasta (bow-tie)
• 15 cherry tomatoes
• 3/4 cup shredded Parmesan cheese

Preheat the oven to 450. Cut the veggies into thin 2-inch-long strips. On a large, heavy baking sheet, toss the vegetable strips, onion, oil, dried herbs, and 2 teaspoons each of salt and pepper to coat. Transfer half the vegetable mixture to another large, heavy baking sheet, and arrange the vegetables evenly over both sheets. Bake, stirring after the first 10 minutes, until the carrots are tender and the other vegetables begin to brown, about 20 minutes total.

Cook the pasta in a large pot of boiling, salted water, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. In a large bowl, toss the pasta with the cooked vegetables to combine. Add the cherry tomatoes and enough of the reserved cooking liquid to moisten. Season with more salt and pepper to taste. Sprinkle with Parmesan and serve.

Bloody Mary Dip

I was playing around in the kitchen the other day with an idea that I've had for a while. We were flying somewhere and Brett ordered bloody mary mix to drink and we were dipping our pretzels in it, which was really tasty. Ever since I have wanted to make a dip with that flavor. Here is what I came up with. It isn't perfect yet, but I need some feedback as to what needs to be tweaked. I think it needs more of a tomato flavor (which I think I can get with tomato paste), but I have had comments that it is too strong and comments that it needs more kick. Just for your information, it does strengthen over time, so if you leave it in the refrigerator over night, don't be surprised by the stronger flavor the next day. So if it sounds good to you, I would really appreciate your comments! Enjoy!

• 1 cup sour cream
• 4 tablespoons tomato sauce
• 2 garlic cloves, minced and crushed
• 1/4 teaspoon celery seed
• 1/2 tablespoon Worcestershire sauce
• 1 teaspoon Tobasco
• 1/2 teaspoon salt
• 1/8 teaspoon dill

Mix all ingredients well in a bowl. Serve with celery, chips, crackers, pretzels, and anything else that sounds good!

Fruit dip

So yummy!

8 oz sour cream
1/2 cup cool whip
1/2 cup marshmallow cream

Homemade BBQ sauce

This is the best stuff ever! I use it to make ribs or BBQ chicken pizza:

1/4 cup finely chopped onion
1 cup ketchup
1/4 cup vinegar
1 tbs Worcestershire sauce
1 cup packed brown sugar
1 tbs mustard
1/4 tsp celery salt
1/2 tsp garlic salt
1/4 tsp pepper
1/4 tsp chili pepper

mix all ingredients and simmer for 10 minutes

Pasta and Vegetable Carbonara

6 oz. bowtie or farfalle pasta
2 slices bacon
1 c. coarsely chopped red bell peppers
2 c. chopped broccoli florets
2 t. flour
1/4 t. salt
1/4 t. pepper
3/4 c. half and half
1/4 c. grated Parmesan cheese

Cook pasta as directed on package. Drain and keep warm. In a large frying pan, cook bacon over medium heat until crisp. Drain, reserving 1 tablespoon drippings in the pan. Saute bell pepper and broccoli in drippings for 3-5 minutes or until vegetables are tender-crisp. Crumble bacon. Add pasta and bacon to the vegetables in the pan and cook 3-5 minutes longer, stirring frequently. Combine flour, salt, pepper, and half and half in a small bowl. Whisk with a wire whisk until smooth. Add to mixture in skillet and cook, stirring constantly, until thickened. Add Parmesan cheese and stir.

Serves 6

Orange Chicken

Preheat oven to 375.

Rinse and pat dry:
1 chicken (about 3 lbs.) or 3 lbs. chicken parts

Smear chicken with:
4 t. Dijon mustard

Arrange the chicken skin side down (or whatever side- I don't do skin-I usually cut slits into the top side of the chicken) in a shallow roasting pan or baking dish just large enough to hold it in a single layer (I use my 9x13 glass baking dish).

Sprinkle the pieces with:
1/2 c finely chopped onions (tastes fine without onions too)
2 T unsalted butter, cut into bits
Salt and ground black pepper to taste

Pour around chicken:
1 1/2 c orange juice

Bake, basting once, for 30 minutes. Turn the chicken skin side up and sprinkle with:
1/4 c firmly packed dark brown sugar

Bake until the chicken is tender and golden, 15-20 minutes more. Add more orange juice if the pan seems dry. Remove the chicken to a serving platter. Pour the juices into a small saucepan and boil over high heat until syrupy. Spoon the sauce over the chicken and serve.

Crock Pot Lasagna

Crock Pot Lasagna

Prep Time: 25 minutes
Start to finish: 6 hours
Makes: 8 servings

1 lb hamburger

1 medium onion, chopped (1/2 cup)

2 ½-3 jars Prego sauce (10 oz each)

2 cups shredded mozzarella cheese

1-15 oz container cottage cheese

1 cup grated Parmesan cheese

15 uncooked lasagna noodles (or what will fit in slow cooker)

Cook hamburger and onion in skillet over medium heat until meat is no longer pink, drain. Stir in tomato sauce.

Mix 1 cup mozzarella cheese and the cottage and Parmesan cheeses. (Keep remaining mozzarella refrigerated)

Spoon one-fourth of the sausage mixture into 6-quart slow cooker, top with 5 noodles broken into pieces to fit. Spread with half of the cheese mixture and ¼ of the meat mixture. Top with 5 noodles, remaining cheese mixture and ¼ of the meat mixture. Top with remaining 5 noodles and remaining meat mixture.

Cover and cook on low heat setting 4-6 hours or until noodles are tender. (If needed, high on 2 or 3 hours is okay, but add some water after about an hour)

Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut unto pieces.

Chicken & Broccoli Casserole

2 cups shredded cheese
3 cups cooked rice
1 bunch/1 pckg frozen broccoli - steamed
4 cups cooked & cubed chicken
1 can cream of chicken soup
2/3 cup mayo (NOT miracle whip)
1/3 cup milk
4+ tablespoons lemon juice (to taste)
bread crumbs (optional)

Mix cream of chicken, mayo, milk and lemon juice and set aside. Put steamed rice in bottom of greased 9x13 pan. Put the steamed broccoli and cubed chicken next. Pour mixture on top. Spread cheese over top and sprinkle with bread crumbs. Bake at 350 for 30 minutes.

Fast & Easy Chicken Enchiladas

1 pint sour cream
4 cups cooked & cubed chicken
3 cups grated cheese
1 can diced green chili peppers (optional)
1 can enchilada sauce
2 cans cream of chicken soup
1 package tortillas (make as many as you want, depending on how full you want each enchilada)

Combine sour cream, 2 cups of grated cheese (reserve 1 cup for top), 2 cans cream of chicken soup, cubed chicken, chili peppers and the enchilada sauce. Save out 1/3 of this mixture. Put a little of the mixture on the bottom of a greased baking dish. Fill each tortilla and roll up. Spread remaining 1/3 on top of the enchiladas. Cover with remaining 1 cup of grated cheese. Bake at 350 for 20 minutes.

Cha Cha Salsa

This is the BEST salsa I've ever had.

Ingredients:
4 ripe tomatoes- diced/mashed in food processor (or pulse in blender)
1 15oz can diced tomatoes
1 bell pepper- diced
1 large onion- diced
4 cloves garlic- diced
1 bunch of cilantro- leaves diced fine
1 jalepeno or serrano or any green chilie really. Jalepenos will make it the spiciest. Here's the deal with peppers (and maybe you already know this)- # of seeds= heat. If you want it HOT keep all the seeds. Mild? No seeds. Medium- well go from there. :)
2T lime or lemon juice
salt and pepper to taste

Roughly chop everything (except for diced tomatoes) in the food processor until it's really diced and add them to a big bowl. Season with salt and pepper after I test taste it with chips (they're salty already, so it's good to measure your seasonings to the chip). If you want, you can add a can of diced green chilies. Let it chill for a few hours to let the flavors blend. This is really good stuff to make guacamole too- just mash up 3 or 4 avocados and stir in some of the salsa! 

Caramel Brownies

These brownies were a hit at Brett's work and so he requested the recipe. They sound time consuming and labor intensive, but I promise they aren't. Give them a try!

• 1 box German chocolate cake mix
• 1 bag Kraft caramels
• 1/2 bag semisweet chocolate chips
• 1 cube butter (softened)
• 2/3 cup evaporated milk

Preheat the oven to 350. Unwrap all the caramels and put them in a medium glass bowl; set aside. In another bowl mix butter and cake mix. Stir as best as possible (it will still be dry). Pour 1/3 cup evaporated milk into the cake mix and stir until well blended. Grease and flour a 9x13 pan. Place 6 spoonfuls of mix (a little less than half) in the pan. Flour your hands well and flatten so the entire bottom of the pan is covered (don't mash it too flat). Bake for 6 minutes. While that is baking, pour the remaining 1/3 cup evaporated milk over the caramels. Put in the microwave for 2 1/2 minutes, then stir until smooth. After baking for 6 minutes, take the brownies out and immediately sprinkle the chocolate chips over the brownie. Spoon the caramel over the brownies, it will spread itself for the most part. Flour your hands well and take the remaining cake mix and, taking handfuls at a time, flatten them and spread them around the pan. Try to cover the entire pan. Bake for 20 minutes. Let cool for 30 minutes, then cover with foil to keep them soft. Wait a while before cutting them, otherwise they will fall apart.

Peaches 'N cream no-bake cheesecake!! yum!

Lets go people, we need more recipes!!!

2 cups Graham cracker crumbs
6 tbsp. margarine, melted
1 cup sugar
4 pkg. (8oz each) Neufchatel cheese
1 pkg (4 serving size) Jell-O Peach flavor
2 fresh peaches, chopped
1 tub (8 oz) Cool whip lite Whipped topping, thawed

Mix graham cracker crumbs, margarine, and 1/4 cup of the sugar; press on to bottom of 13x9 inch pan. Refrigerate while preparing the filling.

Beat cheese and 3/4 c of sugar in large bowl with mixer until well blended. Add dry gelatin mis; mix well. Stir in peaches and whipped topping. Spoon over crust. Cover and refrigerate for 4 hours or until firm.

This dessert is soooo good. I have a recipe for an oreo no-bake cheesecake too and it is delicious!!! I will post that one too sometime! Enjoy!

Chicken with Spicy Orange Sauce

So for a second time my recipe comes from Cooking Light, but this time it's from the August 2007 issue. The original recipe is for shrimp, but since I don't like shrimp I substitute chicken, which works very nicely. My husband Brett loves this meal and I make it all the time. I made it for a family get together on Sunday and even though I doubled it there wasn't any left! The spicy factor is not that huge and it goes away very quickly, so don't be afraid to try it. I generally don't like spicy foods and I love this. Make it with white rice for a great meal!

• 2 large chicken breasts, cut into chunks (or 1 1/2 pounds peeled and deveined large shrimp)
• 1 tablespoon cornstarch
• 1/4 cup fresh orange juice
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon rice wine vinegar
• 1 tablespoon chile paste with garlic (such as Sambal Oelek)
• 2 tablespoons canola oil
• 1 tablespoon minced peeled fresh ginger
• 3 garlic cloves
• 1/3 cup chopped green onions (I usually omit these)

Place chicken (or shrimp) in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside. Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside. Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant. Add chicken; stir-fry until cooked through (3 minutes for shrimp). Add juice mixture and onions; cook 2 minutes or until sauce thickens and meat is done, stirring frequently. Serve immediately.

Yield: 4 servings (serving size: 1/4 cup)

Baked Ziti

I just made this recipe tonight and it was soooo good so I thought I would post it!

1 box of penne pasta
1 can preggo sauce
1 egg
8 oz of ricotta cheese
1 package of mozzarella cheese
garlic salt
onion salt
1 lb hamburger (i use ground turkey)
1 lb of Italian sausage (jimmy deans is the best)
1/2 cup of Parmesan cheese

Brown meats together; drain and run hot water over it. Put back in large sauce pan and season with salt, pepper, onion and garlic salt (to taste). Cook and drain pasta. Mix egg, ricotta, 1/2 of mozzarella cheese and half can of preggo to the meat mixture. Then add pasta to mixture and mix well. Put in 9 x 13 pan spoon the rest of the preggo sauce on top and end with the rest of the mozzarella cheese. Put foil over and bake for 30 min at 350 degrees!
Serve with salad and cheese bread (or whatever you like :))

Chicken and Wild Rice Casserole

This is one of my husbands ultimate favorites and is really quick and easy. 

1 6oz. pkg. of long and wild rice mix

1/8 cup butter

1 medium onion, chopped

2 celery stalks, chopped

2 1/2 cups chicken, cubed and cooked (about 2-3 chicken breasts)

2 cups shredded cheddar cheese

1 can cream of mushroom soup

8 oz. sour cream

1/2 cup milk

salt and pepper 

Prepare the rice, then cube and cook chicken, set both aside. In skillet, melt butter and saute chopped celery and onion. Stir in rice and remaining ingredients and let cook for around 5 min, stirring occasionally. Put in 9x13 pan and bake at 350 degrees for 30 minutes. Yummy!

Canadian Cheese Soup

2 cups chicken stock
1 cup carrotts
1 1/2 cups celery
8 oz. butter
1/4 cup onion, minced
1/2 cup flour
6 cups milk
8 oz. american cheese
8 oz. cheddar cheese

Heat chicken stock, carrotts, celery. Let simmer until celery and carrotts are as soft as you like.
In separate pan sautee onions in butter just until transparent. Add flour, stir with fork mixing well. Cook 2-4 minutes. Add chicken stock mixture and milk. Bring to a boil. Turn heat to low. Add cheeses and stir until melted.

This soup is maybe the most delicious soup I've EVER had! And i usually add extra celery and carrotts. you can also add almond slivers that you toast or sautee with the onions.

Yummy Choc. Chip Cookies

I got this recipe from my mother-in-law. These are the MOST delicious cookies I've ever had/made! Hope you all enjoy. =)

Chocolate Chip Cookies

Cream together:
1 cup Sugar
1 cup Brown Sugar
1 cup (2 sticks) Butter/Margarine or Butter Flavored Crisco
*if using crisco, add several tbsp of milk or water)
2-3 Eggs
2 tsp Vanilla

Add:
4 1/2 cups Flour
2 tsp Baking Soda
2 tsp Salt
1 pkg Chocolate Chips

Mix until dough can be rolled in balls (mixing by hand works really well.) Roll into balls. Bake 375 degrees for 8 to 10 minutes or until golden brown.

Fettuccine Alfredo

I'm so excited to be a part of this recipe blog!  Cooking is one of my favorite hobbies (especially baking, so you might see a lot of desserts from me!).  So to start it out, here is one of my favorite recipes!  It's easy and the best part is that it is better for you than most other alfredo recipes!  This is courtesy of Cooking Light magazine.  I have been subscribing for 3 years now and I love it so much!  I have only made a couple of recipes from them that I didn't like.  You should check it out!  They are always health conscious and delicious.  This is from the Jan/Feb 2007 issue.  I will give the ingredients that they give to make it low-fat, but feel free to substitute if you like.

• 1 tablespoon butter
• 2 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1  1/3 cups 1% low-fat milk
• 1  1/4 cups (5 oz) grated fresh Parmigiano-Reggiano (Parmesan) cheese, divided
• 2 tablespoons 1/3-less-fat cream cheese
• 1/2 teaspoon salt
• 4 cups hot cooked fettuccine (8 oz uncooked pasta)
• 2 teaspoons chopped fresh flat-leaf parsley
• Cracked black pepper

Melt butter in a medium saucepan over medium heat.  Add garlic; cook 1 minute, stirring frequently.  Stir in flour.  Gradually add milk, stirring with a whisk.  Cook 6 minutes or until mixture thickens, stirring constantly.  Add 1 cup Parmigiano-Reggiano, cream cheese, and salt, stirring with a whisk until cheeses melt.  Toss the sauce with hot pasta.  Sprinkle with remaining 1/4 cup Parmigiano-Reggiano cheese and chopped parsley.  Garnish with black pepper, if desired.  Serve immediately.

Yield: 4 servings (serving size: 1 cup)

Welcome, the first recipe!

I see that a couple people have become contributers to the blog! YAY! This should be fun and add to our recipe books!! Well start your recipes! He is one that I absolutely love so try it and enjoy!!

(if you still want to be apart of this let me know and give me your email address!)

Beef tips over rice

1 lb of round steak
1 can of beef consume
1/2 cup of cranberry juice
1/4 cup soy sauce
1/2 tsp of garlic salt
1/4 tsp onion salt
1/4 cup of corn starch
1 cup of rice (1 cup of rice 2 cups of water, bring to a boil then simmer, covered, for 20-25 mins)

Cut meat up in bite size pieces. Brown in skillet on all sides. Add soup, juice, soy sauce, garlic and onion salt to skillet and bring to a boil. Simmer for 15 mins (covered). Mix corn starch with 3/4 cup of HOT WATER in a small glass and add to meat mixture after 15 mins has lapsed. Turn on high and boil till thick, stirring occasionally.

Serve with rice and corn!!

Yum yum! This is one of me and my sisters favorite dishes! It sound complicated but believe me its SOOO easy!!