Chicken & Dumplings

• 2 tbl butter
• 3 carrots, sliced
• 3 stalks celery, sliced
• 1 medium onion, chopped
• 2 heaping tbl flour
• 6 cups chicken broth
• 1-2 tsp chicken bouillon
• 1 cup broccoli florets, optional
• 2/3 cup bisquick baking mix
• 3 tbl milk
• 2 cups cooked chicken, cut into bite size pieces

Soup:

In dutch oven melt butter, add onion, celery and carrots. Stir and cook until softened, about 6 minutes. Add 2 heaping tablespoons of flour to onion mixture. Stir to incorporate flour and onion mixture, and cook for about 2 minutes to cook out flour taste. Slowly add chicken broth, (and chicken bouillon if using) stirring constantly. Add broccoli florets if using. Bring liquid to a boil. Meanwhile make your dumpling dough while soup is coming to a boil.

Dumplings: *** I double dumpling recipe

Mix according to directions on bisquick box: Stir 2/3 cup bisquick and 3 tablespoons milk in a bowl. ONLY MIX about 4 or 5 stirs, because you do not want to over mix the dough. Over mixing makes them tough. Drop by heaping teaspoons full (they will expand when cooking) onto boiling liquid. Cover immediately and reduce heat to simmer. Simmer covered for 15 minutes. (you are "steaming" the dumplings giving them a more fluffy texture.) Uncover and simmer another 5 minutes. Add cut up chicken. I add a few shakes of black pepper and dried parsley. Serve.

Roasted Salsa

5-6 roma tomatoes

1-2 small jalapeños, stem cut off

1 garlic clove -with skin still on

1 cup fresh cilantro leaves, I usually do a half of a small bunch

1/4 cup white onion, roughly chopped

1 small lime, zest half the lime, and juice to make 1 Tablespoon

In a skillet on top of the stove (cast iron if you have one) put tomatoes, jalapeños and garlic in the skillet, roast over medium high heat, turning as needed, until blackened all over, about 15-20 minutes. ( The garlic only needs about 5 minutes - remove garlic from skillet) Turn off heat and cover ingredients in foil (or top skillet with a lid) and let rest for about 20 minutes.

In blender on puree setting pulse tomatoes, jalapeños ( smell the jalapeños to check for heat intensity first-  if they smell strong of heat -remove seeds if you want less heat, or add one at a time and check for intensity), garlic (remove skin first) cilantro, onion, lime zest and juice. Add about scant teaspoon salt to taste. Pulse until desired consistency.

Refrigerate so flavors can meld together, or serve immediately. Better the next day. Bring to room temperature before serving.

Mom's Corn Casserole

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• 1 - 1lb can cream style corn
• 1 cup dry bread crumbs
• 1 cup of canned milk (Carnation evaporated milk)
• sharp cheese
• bacon

In a bowl mix corn, bread crumbs and milk. Place in a baking dish. Cut cheese and bacon into squares and place on top of corn mixture in a checker board pattern. Bake 325 degrees for a glass dish 1 hour and 15 minutes. 350 degrees for metal baking dish.

Applesauce Cake

• 2 1/2 cups all purpose flour
• 2 cups sugar
• 1 1/2 tsp baking soda
• 1 1/2 tsp salt
• 3/4 tsp ground cinnamon
• 1/4 tsp baking powder
• 1/2 tsp ground cloves
• 1/2 tsp ground allspice
• 1 1/2 cup applesauce
• 1/2 cup water
• 1/2 cup shortening
• 2 eggs
• 1 cup raisins
• 1/2 cup chopped walnuts

Grease and flour a loaf pan. Beat all ingredients in a large mixing bowl on low speed, 30 seconds. Beat on high, 3 minutes. Bake at 350 60-65 minutes. Meanwhile make butterscotch meringue

Butterscotch Meringue:

• 2 egg whites
• 1 cup packed brown sugar
• 1 tbl lemon juice
• 1/2 cup finely chopped nuts

Just before cake is removed, beat egg whites until light and foamy. Beat sugar and lemon juice gradually into egg whites until stiff. Carefully spread over HOT cake. Sprinkle with nuts. Bake 400 degrees until brown 8-10 minutes.

Baked Chicken

mm mm good! Bake the chicken and take the leftover meat off of the bones once it's cool and use to make soup, chicken divan or one of my chicken enchilada recipes.

• 4 lb chicken pieces, dark and white meat


• 1 tbl salt


• 1 tsp pepper


• 1 medium onion, grated


• 1 tsp paprika


• 1/3 cup wesson oil


• 1/2 cup margarine, melted

Mix dry ingredients in small bowl. Sprinkle chicken with dry ingredients; mix well. Mix oil, butter and grated onion. Place chicken pieces flat in a roasting pan and pour oil mixture over chicken. Seal with foil and bake on bottom rack of oven at 350 for 20 minutes. Remove from oven, drain drippings from chicken and pour over top of chicken again. Leave roaster open and place on top rack of oven at same temperature. Cook until brown and tender, about 30 more minutes. Same recipe may be used for pork chops.

Potato Soup

• 3 tbl oil
• 2 medium onions
• 4 medium potatoes, 1 1/4 pds
• 1 -14 1/2 oz can chicken broth
• 1 cup milk
• 1 1/4 tsp salt

Dice onions. In 4qt saucepan over medium-high heat in 1 tbl oil cook onion until golden brown & tender. Peel and dice potatoes. Add to onions, chicken broth and 3 cups water; over high heat to boiling. Reduce to low; cover and simmer about 10 minutes. Spoon half potato mixture into blender; cover with center of cap removed, blend at low until smooth. Stir in milk. Heat to boiling, stirring constantly. 6 servings.

Mom's Buckeye's

• 1 stick butter
• 1 box powdered sugar
• 2 cups chunky peanut butter
• 3 cups rice crispies cereal

Mix together. Form into balls and refrigerate. Dip into 12 oz melted chocolate chips. Put on wax paper to harden.

Mom's Pecan Tarts

Tart:

• 1/2 cup butter
• 4 oz cream cheese
• 1 cup sifted flour

Mix with fork and make 24 balls.
Topping:

• 1 cup brown sugar
• 1 tbl melted butter
• 1 pinch salt
• 1 large or 2 medium eggs, beaten
• 1 tsp vanilla
• 1 1/4 cup chopped nuts

Mix together.
To make tarts, press down balls into small tart pans. Put nuts in bottom. Top with brown sugar mixture. Put more nuts on top. Bake at 350 17-20 minutes.

Herb-Crusted Flank Steak

• 2 tbl dijon mustard
• 1/2 tsp minced garlic
• 1/4 tsp ground pepper
• 1/8 tsp tarragon
• 1 pd flank steak
• 1/3 cup fresh bread crumbs
• 1 tbl. chopped fresh parsley

Preheat broiler. Combine first 4 ingredients. Spread half on one side of the meat. Broil mustard side up for 4 minutes. Turn meat over, spread with remaining mixture; broil 3 minutes. Combine breadcrumbs and parsley; pat evenly on meat. Broil 1 minute more. Let stand 5 minutes. 4 Servings.

Oh My! Blueberry Pie!

4 cups WHOLE fresh (only fresh!) blueberries, about 2 pints
3/4 cups sugar
1/4 tsp salt
1/4 cup water
2 tbl corn starch
1 tsp butter, no substitute!
1 tbl lemon juice
9" pillsbury crust, in the refrigerated section
1 egg white, whipped up a bit with 1/8 cup sugar and 2 tbl water - eggwash

The pie shell: unfold the pie crust as instructed on pkg. (you only need one pie crust) Let it sit until it's at room temperature. Then, fit it over your pie pan, and pinch the crust around the edges of the pie pan. Take a fork and prick all over, sides and bottom. Bake for 10-12 minutes at the temperature box instructs, until it starts to brown a little. Take it out of the oven and brush it with a pastry brush with the eggwash, put it back in the oven to set, and then do it again. This makes the crust VERY crisp/tender/golden/glossy and sweet. Let the crust rest, (it's been through a lot with all that poking you did with the fork earlier!), and cool down. Now onto the filling..

Pie filling: Combine sugar, salt, water, and cornstarch in a medium sized saucepan. Mix it up well, then stir in 1/2 of the blueberries, cook over medium heat until bubbling, and the berries start to pop. Stir to prevent it from sticking on the bottom of the pan. Remove from stove and stir in the butter and lemon juice. Let it all sit and cool a bit. Now, take the other 1/2 of the FRESH blueberries and scatter them in the fresh baked pie shell. Take the cooked blueberry mixture and pour it over the fresh berries in the pie shell. Smooth it all over and then set it in the refrigerator for at least two hours, it's better to leave it for four hours. That's it, we are done. Did you think more baking was involved? Enjoy!...serve with vanilla ice cream for a flavor explosion

Mom's Flaky Pie Crust

• 3 cups all purpose flour
• 1 tsp salt
• 1 tsp vinegar
• 1 1/2 cup shortening
• 5 tbl water
• 1 egg

Mix flour, salt and shortening. Beat egg, water and vinegar. Blend together. Let stand 10 minutes before rolling out. Makes 1 pie crust.

Broccoli Bites

• 3 eggs
• 6 oz shredded monterey jack cheese
• 6 oz shredded colby cheese
• 1 -16 oz box frozen chopped broccoli, thawed, drained well and dried
• 2 1/2 oz bacon pieces
• 1/2 oz diced yellow onion
• 1 oz all purpose flour
• italian bread crumbs

Beat eggs in a mixing bowl with a whisk until well blended. Place remaining ingredients EXCEPT breadcrumbs into bowl with eggs. Stir with a spatula until thoroughly combined. Refrigerate mixture for about 1 hour. This will help to bind the mix. Heat about 4 cups oil in a deep fryer, or deep pan for frying at 350 degrees. Set up a shallow pan with bread crumbs. Scoop about 1/2 oz portion of the broccoli mixture into the bread crumbs. Form each portion into a ball and coat it well. Place broccoli bites into the fry basket , or frying pan. Make sure they do not stick together. Fry for one minute, then remove and place onto a plate lined with paper towels to absorb excess oil. Serve with Honey Mustard Dressing.
Honey Mustard Dressing

• 3/4 cup sour cream
• 1/3 cup EACH mayonnaise, dijon mustard and honey
• 1 tbl + 1 tsp lemon juice

In a mixing bowl combine sour cream, mayonnaise and mustard. Blend thoroughly using a whisk. Slowly pour in the honey and lemon juice, continue mixing until smooth and well combined.

The PERFECT Meatloaf with Brown Sugar Glaze

I don't like meatloaf, but I LOVE this meatloaf. SOOO good!

You can double the glaze and omit the bacon topping from the loaf. (But why would you omit the bacon it's yummy!) Brush on half the glaze before baking, and the other half during the last 15 minutes of baking time

Brown Sugar Glaze

• 1/4 cup ketchup or chili sauce
• 2 tbl dark brown sugar
• 2 tsp cider or white vinegar

Meatloaf

• 2 tsp vegetable oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 large eggs
• 1 tsp dried thyme leaves
• 1 tsp salt
• 1/2 tsp ground black pepper
• 2 tsp dijon mustard
• 2 tsp worcestershire sauce
• 1/4 tsp hot red pepper sauce
• 1/2 cup milk or buttermilk
• 1 pd ground chuck
• 1/2 pd ground veal
• 1/2 pd ground pork ( I omit the veal and use 1 pd pork)
• 2/3 cup quick oatmeal
• 1/3 cup minced fresh parsley leaves
• 8-9 slices thin-sliced bacon

1. Glaze: Mix all ingredients in a small bowl; set aside.

2. Meatloaf: Preheat oven to 350. Heat oil in a medium skillet. Add onion and garlic, and saute until softened, about 5 minutes; set aside to cool.

3. Mix egss with thyme, salt, pepper,mustard, worcestershire, pepper sauce and milk or buttermilk. In a large bowl add egg mixture to the ground chuck, veal and pork. Next add the oatmeal, parsley, cooked onion and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. ( if mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)

4. Turn the meat mixture onto a work surface. With wet hands, pat mixture into a loaf shape approximately 9x5 inches.

5. To bake free-form: Cover a wire rack with foil; prick foil in several places with a fork to allow drainage. Place rack on a shallow roasting pan (I use the top of my broiler pan) lined with foil for easy cleanup. Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices, crosswise, over loaf, overlapping them slightly and tucking them under the loaf to prevent curling.

6. Bake loaf until bacon is crisp and loaf registers 160 F., about 1 hour. Cool for at least 20 minutes. Slice and serve.

Sooo good! Great for sandwiches the next day.

Chicken Divan

Mom found this recipe in the Catholic Women's Guild cookbook, Rota Spain 1973 - submitted by Mary Ellen Heibel - it has been a family favorite ever since! 

1 large bunch broccoli, OR 2 packages frozen broccoli ( use fresh okay?! - you will thank me later)

6 whole chicken breasts, cooked, deboned, cubed (this recipe was created back in 1973 when chicken breasts weren't hopped up on things to make them larger! You only need about 2 or 3 present day chicken breasts)

2 cans cream of chicken soup

3/4 cup mayonnaise

1/2 tsp curry powder

1/2 tsp lemon juice

1 1/2 cup cheddar cheese, grated

2 Tbl butter, melted

1 1/2 cup bread crumbs

Steam broccoli for 10 minutes. Place broccoli in a greased 9x13 inch baking dish. Place cooked cubed chicken on top of broccoli.

Mix soup, mayonnaise, curry powder and lemon juice and place over the chicken. Sprinkle with grated cheese.

Mix melted butter and bread crumbs in a small bowl. Place this over the cheese. Bake at 350 degrees for 30 minutes, or until cheese is melted and casserole is bubbly.

You can put cooked white rice on the bottom of the pan before adding the broccoli, but we usually serve white rice on the side. Trust me - you need cooked white rice as a side, because the sauce goes very well with it.

Gourmet Chicken - Crock pot

• 4-8 boneless chicken breasts
• 1 small jar Armour dry beef (chipped beef)
• 1 strip of bacon per chicken breast
• 1 pint sour cream
• 1 can cream of chicken soup

Wrap each chicken breast with a strip of bacon. Place dry beef in the bottom of a crockpot. Place chicken on top of beef. Combine sour cream and soup, then spread of top of chicken breasts. Cook on LOW heat for 8-10 hours OR HIGH heat for 5-6 hours.

OR: Place dry beef in bottom of 9x13 inch baking pan in a single layer. Put chicken on top of beef. Combine sour cream and soup then spread on top of chicken breasts. Bake, uncovered 300 degrees for 2 hours.

Russian Chicken

• 1 bottle wish-bone Russian dressing (no substitute)
• 1 envelope dry onion soup mix
• 10 oz apricot preserves
• 8 boneless chicken breasts

Mix all ingredients together marinate chicken overnight. Cook in broiler pan topped with aluminum foil (for easier clean up) for 1 hour in a 350 degree oven.

Serve with white rice.

Quick and Easy Chicken Enchilada's

Quick and easy, these enchilada's are DELICIOUS!

Serves 4-6

• 1 can cream of chicken soup
• 1/2 pint sour cream
• 1/4 cup mexican green taco sauce
• 4 green onions, chopped
• 2 oz green chiles, chopped
• 1/2 lb cheddar cheese, grated
• 8-10 flour tortillas
• 2 cups cooked chicken, shredded

Mix together cream of chicken soup, sour cream, green taco sauce, green onions and green chiles. Grate cheese and set aside.
Assemble and roll each enchilada as follows: in the center of each flour tortilla, place 1-2 tbl of sauce. Top with chicken meat. Sprinkle with grated cheese. Roll and place in a 9x13 inch baking dish (well greased). When 8-10 tortillas are rolled and placed in the pan, top with remaining sauce and cheese. Bake at 350 for 25-30 minutes or until bubbly.

The BEST Meatballs

Frankie's meatballs from Rao's Restaurant in Manhattan. SOOO good!!!

Makes 14- 18 meatballs

• 1 pd lean ground beef
• 1 pd ground pork
• 1 1/2 cloves garlic
• 2 large eggs
• 1 cup freshly grated pecorino romano cheese
• 1 1/2 tbl chopped fresh italian parsley
• coarse salt and freshly ground pepper
• 2 cups plain dry bread crumbs
• 2 cups water, room temperature
• 1 cup olive oil

In a large bowl, combine beef and pork using your hands. Mince 1/2 clove garlic and add to meat mixture along with the eggs, cheese, and parsley; season with salt and pepper. Continue mixing with your hand until well combined. Add bread crumbs and mix well. Add water, 1 cup at a time, and continue mixing until mixture is quite moist.

Shape mixture into 2 1/2 - 3 inch balls. Heat oil in a large skillet over medium-high heat. Smash remaining clove of garlic with the back of a knife and add to skillet. Cook until lightly browned and fragrant, 1-2 minutes; remove with a slotted spoon and discard. Working in batches, add meatballs to skillet. Cook until browned and cooked through, turning, about 10 minutes. Drain on paper towels and serve immediately. * Can make ahead and freeze

Mom's Chocolate Cake

Cake

• 2 cups all purpose flour
• 2 cups sugar
• 1 tsp baking soda
• 1 cup water
• 1/2 cup butter
• 1/4 cup cocoa powder
• 2 eggs
• 1/2 cup buttermilk

Sift together flour, sugar and soda into a large mixing bowl. Combine water, butter and cocoa in a small saucepan. cook over low heat until mixture comes to a boil. Remove from heat and pour over dry ingredients mixing thoroughly. Add eggs and buttermilk. Pour batter into a well greased 13x9 inch baking dish. Bake at 350 degrees for 30 minutes, or until a toothpick inserted comes out clean. Cool. Frost with frosting.

Frosting

• 1 -16 oz pkg powdered sugar
• 1 cup chopped pecans
• 1 cup shredded coconut
• 1/3 cup + 2 tsp milk
• 1/2 cup butter
• 3 tbl cocoa powder

Combine first 3 ingredients in a large mixing bowl. Set aside. Combine rest of ingredients in a small saucepan. Cook over low heat until mixture comes to a boil. Add chocolate to dry mixture and beat until frosting is fluffy.

White Chocolate Nut Bars

this recipe will work with just about any cake mix. I have used yellow,, white, chocolate, devils food (yum!), fruit -flavored mixes (confetti mixes do not have good results) ..whatever cake mix I had on the shelf if I needed a dessert to take somewhere. I have added basic chocolate chips, peanut butter chips, mint chips and even toffee bits! - They all work! 

Makes 32 small bars

• 1 box moist butter recipe chocolate cake mix
• 1/2 cup butter, melted
• 1/2 cup brown sugar, firmly packed
• 2 tbl water
• 1 egg
• 1 cup chopped walnuts ( I toast them in a 350 degree oven for 7-10 minutes)
• 1 -10 oz pkg vanilla milk chips (they usually come in 12 oz pack, so 2 oz is for the cook - you are welcome! ) 

Heat oven to 350. Grease a 9x13 inch baking dish. Mix cake mix (dry), butter, brown sugar, water and egg in a large bowl, using spoon. (the batter will be thick- don't be alarmed) Stir in walnuts and vanilla milk chips. Press firmly in pan. Bake 32 -36 minutes or until top forms a crust that is dry to the touch. Cool completely. Cut into 2 x 1 1/2 inch squares.

Theresa's Three Cheese Chicken Enchilada's

These are the BEST enchiladas ever - in my opinion anyway! So good! You can also leave out the chicken and have yummy cheese enchilada's.

1/3 cup vegetable oil
8 corn tortillas (6 inch)
1 can (10 oz) enchilada sauce
4 oz cream cheese, softened
3/4 cup sour cream
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp pepper
2 cups shredded cooked chicken. (rotisserie chicken is great for this)
2 cups (8 oz) shredded monterey jack cheese, divided
1 cup (4 oz) shredded cheddar cheese
1/4 cup chopped green onions

Heat oven to 350.

In a skillet, heat oil over medium heat until hot. With tongs dip each tortilla in hot oil, turning quickly to soften about 3 SECONDS; set aside.

In a large bowl, stir together cream cheese and sour cream until smooth. Stir in salt, cumin and pepper. Stir in chicken, 1 cup monterey jack cheese, cheddar cheese and green onions.

Pour enchilada sauce in a shallow dish (pie plate works well) dip tortillas in enchilada sauce to lightly coat. Place 1/3 cup chicken mixture in center of tortilla; roll. Place tortillas, seam side down in a lightly greased 13x9 inch baking dish. Cover with remaining enchilada sauce. Bake for 25 minutes. Sprinkle with remaining monterey jack cheese over enchiladas and bake 3 minutes more, or until melted.

Garnish with sour cream and/or guacamole and cilantro if desired.
4 servings - you are welcome!

Chicken and Dumpling Casserole

• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 2 garlic cloves, minced
• 1/4 cup butter, or margarine
• 1/2 cup all purpose flour
• 2 tsp sugar
• 1 tsp salt
• 1 tsp dried basil
• 1/2 tsp pepper
• 4 cups chicken broth
• 1 -10 oz pkg frozen green peas
• 4 cups cubed cooked chicken

DUMPLINGS

• 2 cups bisquick mix
• 2 tsp dried basil
• 2/3 cup milk

In large saucepan, saute onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, pepper and broth; bring to a boil. Cook and stir 1 minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13x9 inch baking dish. For dumplings, combine bisquick mix and basil in a bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls onto casserole. (12 dumplings) Bake, uncovered, at 350 for 30 minutes. Cover and bake 10 minutes more, or until dumplings are done. 6-8 servings.

Butterscotch Pecan Squares

48 squares

• 14 oz can sweetened condensed milk
• 12 oz pkg butterscotch chips (2 cups)
• 2 1/3 cups flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 10 tbl unsalted butter, room temperature
• 2/3 cup sugar
• 1 egg
• 1 tsp vanilla
• 1/3 cup chopped pecans

Heat oven to 350. Butter a 13x9 inch pan. Line bottom and long sides of dish with foil. Heat condensed milk and chips over low heat, stirring, until chips melt. Combine flour, soda and salt. Beat butter and sugar until light and fluffy. Beat in flour mixture until dough just comes together. Reserve 1/2 cup dough. Press remaining dough into bottom and 1/2 inch up sides of pan. Pour butterscotch filling onto dough. Crumble remaining dough on top. Sprinkle with pecans. Bake until crust is golden brown, 30-35 minutes. Cool. Using foil, lift from pan and cut into squares.

Stuffed Baked Potatoes

Potatoes may be stuffed ahead of time and refrigerated, or frozen. Allow additional time for reheating. These are ALWAYS a hit!

• 3 large baking potatoes (1 pound EACH)
• 1 1/2 tsp vegetable oil, optional
• 1/2 cup sliced green onions
• 1/2 cup butter, or margarine, divided
• 1/2 cup light cream
• 1/2 cup sour cream
• 1 tsp salt
• 1/2 tsp white pepper ( I use black)
• 1 cup (4 oz) shredded cheddar cheese
• paprika

Rub potatoes with oil if desired; pierce with a fork. Bake at 400 degrees for 1 hour and 20 minutes, or until tender. Allow potatoes to cool to the touch. Cut potatoes in half lengthwise; carefully scoop out pulp, leaving a thin shell. Place pulp in a large bowl. Saute onions in 1/4 cup butter until tender. Add to potato pulp along with light cream, sour cream, salt and pepper. Beat until smooth. ( not too much) Fold in cheese. Stuff potato shells and place in a 13x9 inch baking pan. Melt remaining butter; drizzle over the potatoes. Sprinkle with paprika. Bake at 350 for 20-30 minutes or until heated through. 6 servings.

* can sprinkle on some cooked bacon before baking this puts them over the top!

No Bake Cookies

• 2 cups sugar
• 1/3 cup cocoa
• 1/2 cup milk
• 1 stick butter
• 3 1/2 cups oats
• 1 cup flaked coconut
• 1/2 cup walnuts
• 1/2 tsp vanilla
• pinch salt

In 2 quart saucepan bring sugar, cocoa, milk and butter to a boil. Remove from heat. Stir in remaining ingredients. Drop by heaping teaspoons onto waxed paper. Allow to cool before removing from paper. You may cool haystacks quickly by placing in refrigerator.

Mom's Microwave Peanut Brittle

Quick and Easy!

• 1 cup sugar
• 1/2 cup white corn syrup
• 1 cup roasted peanuts
• 1 tsp butter
• 1 tsp vanilla
• 1 tsp baking soda

Mix sugar and syrup in GLASS microwaveable bowl 4 minutes- with a wooden spoon in the bowl while it microwaves! (the glass will be hot - be careful!) Add peanuts, mix well. Microwave 4 more minutes, add 1 tsp butter and vanilla. Mix well. Microwave 1 1/2 minutes. Stir well. Add 1 tsp baking soda. Stir. Pour onto buttered cookie sheet. When cool break apart. Store tightly.

Do NOT rinse bowl right away it will crack.

Red Lobster Cheese Garlic Biscuits

Just like they serve in the restaurant

• 2 cups bisquick baking mix
• 2/3 cup milk
• 1/2 cup shredded cheddar cheese

Combine with a wooden spoon until soft dough forms. Beat vigorously 30 seconds. Drop dough by heaping tablespoonsful onto an ungreased cookie sheet. Bake 8-10 minutes, or until golden brown.

• 1/4 cup butter, or margarine , melted
• 1/2 tsp garlic powder

Combine and brush over warm biscuits before removing from cookie sheet. Makes 8-12 biscuits. Serve warm.

Crab Louis

• 2 cans (7 1/2 oz each) crabmeat
• 4 or 5 medium tomatoes, each cut into fourths - can omit if they gross you out!
• 4 or 5 hard cooked eggs, cut into fourths
• 18 pitted ripe, or green olives
• 4 cups bite size pieces salad greens

Drain crabmeat and remove any cartilage; cover and refrigerate until chilled. Prepare louis dressing. Arrange crabmeat, tomatoes, eggs and olives on a plate. Serve with dressing.

Louis Dressing

• 3/4 cup chili sauce
• 1/2 cup mayo or miracle whip salad dressing
• 1 tsp instant minced onion
• 1/2 tsp sugar
• 1/4 tsp worcestershire sauce
• 1/4 cup whipping cream

Mix all ingredients EXCEPT whipping cream. Cover and refrigerate at least 30 minutes. Stir in 1/4 cup whipping cream.

Spanish Tortilla

This tastes just like an authentic spanish tortilla

• 1/2 cup olive oil
• 2 cups sliced onion
• 2 cloves garlic, thinly sliced crosswise
• 2 lbs. baking potatoes, peeled, quartered lengthwise, cut crosswise into 1/4 inch slices
• 6 large eggs, lightly beaten
• 6 oz ham, julienned
• 1/4 cup minced fresh parsley
• 1/2 tsp salt
• 1/4 tsp crushed red pepper

In 10 inch nonstick skillet, in 1/4 cup oil over medium heat saute onions 10 minutes, or until very soft. Add garlic; saute 5 minutes, or until onions are golden. With slotted spoon, remove onion to large bowl. Add remaining oil to skillet; over medium heat saute potatoes 22 minutes, or until golden. With slotted spoon remove potatoes to bowl with onion. Add remaining ingredients. Mix. Pour mixture into hot oil remaining in skillet. Cover; over medium heat cook tortilla 15 minutes, or until eggs are set. Remove pan from heat. Let stand 10 minutes.

Hamburger Barley Soup

I also make this with stew meat and like it better than with ground chuck

• 2 pds ground chuck, or stew meat cut in bite size pieces
• 16 oz. can tomatoes
• 6 oz can tomato juice, I use V8
• 7 cups water
• 1/2 cup string beans
• 1 green pepper, diced
• 1 cup celery, diced
• 1/2 cup celery tops
• 1/2 tsp salt
• 1 bay leaf
• 1/2 tsp paprika & thyme
• 2 tsp garlic powder
• 2 tbl soy sauce
• 1/2 cup pearl barley
• 1 cup carrots, sliced
• 1 potato diced

Brown meat; drain. Add everything up to barley. Bring to a boil and simmer 45 minutes. Add carrots cook 10 minutes. Add potatoes cook 20 more minutes.

Grilled Five Spice Steak

Marinade

• 1/2 cup soy sauce
• 2 tbl. minced fresh ginger AND garlic
• 1 tbl. vegetable oil
• 1 tbl. cider vinegar
• 2 tsp. red pepper flakes
• 2 tsp. five-spice powder (should be easy to find in the spice aisle)
• 2 1/2 pds top round steak, or london broil

Combine ingredients for marinade in a shallow dish. Add meat, turning to coat with marinade. Cover and refrigerate overnight. One hour before grilling, remove steak from fridge. Prepare grill. Grill meat over medium coals 12-15 minutes per side. Let stand 10 minutes. Slice VERY thin across the grain.

Devilish Chicken

Here is a super quick weeknight dinner.

• 3 chicken breasts, boneless, skinless
• 2 tbl. oil
• 1/3 cup onion, chopped
• 1 large clove garlic, minced
• 5 oz. chicken broth
• 1/4 cup white wine
• 1 tsp. cornstarch
• 1/2 tbl. dijon mustard

Saute breasts and onion in oil until brown. Add garlic saute another minute. Season with salt and pepper. Remove chicken to a plate. To the pan add white wine, chicken broth, cornstarch and dijon mustard. Let thicken. Add chopped parsley. Pour over chicken.

Jiffy Cherry Salad

This is a great make - ahead dish. Great for pot lucks or as a side dish for the holidays.

• 1 can condensed milk
• 1/4 cup lemon juice
• 1 can mandarin oranges
• 1 can pitted cherries
• 1 can crush pineapple
• 1 can cherry pie filling
• 1 cup pecans or walnuts
• 2 cups mini marshmallows
• 8 oz. tub cool whip

Beat until thick the condensed milk and lemon juice. Gently fold together the remaining ingredients. Refrigerate overnight.

Hawaiian Wedding Cake

This is always a big hit and very easy to make. Great for pot lucks! Obviously you would frost the whole cake, but I thought showing you the cake in progress rather than just with the white top it would help you visualize what the steps look like. Brought it to the last pot luck and around 2 o'clock people came around asking if there was any more cake...sorry, there wasn't. 

• 1 box yellow cake mix (eggs, oil, water - as box directs)
• 8 oz. cream cheese, softened
• 1 large pkg (5.1oz) instant vanilla pudding
• 2 cups milk
• 1 large (1 LB, 4oz) can crushed pineapple, drained
• 1 8oz tub cool whip
• coconut, optional

Mix cake according to directions on the box. Bake in a 9x13 inch pan for the amount of time according to box. Let cool.

Mix until creamy the cream cheese, pudding and milk. Spread this on top of the cooled cake. On top of this, spread can of crushed pineapple. Frost cake with cool whip. Can sprinkle on coconut, or also toasting the coconut first is good too. Keep refrigerated.

Mom's Super Cole Slaw

Mom got this recipe out of one of those little free booklets that came with a bottle of Mazola vegetable oil decades ago. It's a refreshing change from the mayo laden cole slaw. Family favorite!

1/4 tsp pepper
1/2 tsp dry mustard
1 tsp celery seed
2 tbl white sugar
1/4 cup green pepper
1 tsp salt
1/2 tsp grated onion
3 tbl Mazola vegetable oil
1/2 cup white vinegar
3 cups chopped cabbage

Mix all ingredients together. Enjoy!

Crab Tapas

• 1 cup drained crab
• 1 cup mayonnaise -no substitutes!
• 1 cup grated cheddar cheese
• 1 tsp worcestershire sauce
• french baguette

Mix all ingredients together well. Place on slices of bread. Bake 400 degrees for 5 minutes

French Dip - Crockpot

• 1 beef chuck roast - 3 pounds, fat trimmed
• 2 cups water
• 1/2 cup soy sauce
• 1 tsp EACH dried rosemary, thyme and garlic powder
• 1 bay leaf
• 3-4 whole peppercorns
• 8 french rolls, split

Place roast in a slow cooker. Add water, soy sauce and seasonings. Cover and cook on high 5-6 hours, or until beef is tender. Remove meat from broth; shred with forks and keep warm. Strain broth; skimming off fat. (I use a turkey baster and pull the broth from the bottom of the crockpot leaving the top fat layer.)Pour broth into small cups for dipping. Serve beef with rolls. 8 servings

Quick and Elegant Scallops

• 1/2 cup dry white wine
• 1 tbl white wine vinegar
• 1 shallot, finely minced
• 1 tsp dried tarragon
• 1/2 tsp salt
• 1/8 tsp pepper
• 6 tbl butter, divided
• 2 tbl heavy cream
• 1 EACH carrot and zucchini, cut in julienne strips
• 2 bunches spinach
• 1 lb sea scallops

In saucepan, over medium heat, bring first 6 ingredients to boiling. Boil 10 minutes, or until liquid is reduced by half. Reduce heat; whisk in 4 tbl butter, 1 tbl at a time, until butter melts, and mixture thickens slightly; stir in cream. Meanwhile, saute vegetables in 1 tbl butter. Add spinach. Cook 1 minute until wilted; remove. Add remaining 1 tbl butter. Cook scallops 4 minutes. Place vegetables on plates. Top with scallops and butter sauce. 4 servings

Cheesy Chicken Casserole - Crockpot

The taste of this dish always reminded me of an alfredo sauce. 

• 2 -10 oz pkg frozen broccoli spears, thawed
• 2 cups milk
• 2 -8 oz pkg cream cheese
• 1/2 tsp salt
• 1/2 tsp garlic salt
• 1 1/2 cups grated parmesan cheese - in the green can
• 10 -12 slices cooked chicken or turkey

Cut broccoli spears into bite size pieces and place in the bottom of a greased crock pot. In a saucepan blend milk, cream cheese, salt, garlic salt, and parmesan cheese over low heat until melted or smooth. Pour one cup over broccoli, top with sliced chicken. Pour remaining sauce over chicken. Cover and cook on low heat setting 4-6 hours. Serve over noodles.

Crab Bites

**WARNING** These are addictive!!

• 1 pd fresh backfin crabmeat, drained, flaked - make sure all shell is removed
• 1/4 cup mayonnaise - no substitutes!
• 1 large egg
• 2 tbl finely chopped EACH, onion AND red bell pepper, AND celery
• 1 tbl. lemon juice, fresh
• 1/2 tsp paprika
• 1/2 tsp. minced garlic
• 1/4 tsp salt
• 1/2 tsp dry mustard
• 1/4 - 1/3 cup fine, dry bread crumbs
• 2/3 cup commercial cracker meal
• vegetable oil for frying

Combine crabmeat and next 10 ingredients in a large bowl. (up to dry mustard) Stir in dry breadcrumbs until crabmeat mixture holds shape when formed into a ball. Shape crabmeat mixture into balls using about 1 tbl. mixture per ball, and coat each ball evenly with cracker meal. Fry a few at a time 2 minutes, or until golden. Makes 3 dozen.

Mustard Topped Sirlion

• 1 tbl. dijon mustard
• 1 tbl prepared horseradish
• 1 clove garlic, crushed
• 1 boneless sirloin

Mix first 3 ingredients. Broil steak 10-12 minutes. Spread mustard mixture evenly over steak. Broil 1-2 minutes.

Chicken Baked Pork Chops

• 4 to 6 thick pork chops
• 1 tsp salt
• 2 tbl drippings, or oil
• 1 cup INSTANT rice
• 1 can (10 1/2 oz) cream of chicken soup
• 1 cup milk

Brown chops in hot oil. Place in oven proof pan, cover with rice, combine soup and milk, pour over rice, making sure all rice is moistened. Cover tightly. Bake at 350 degrees for 1 hour.

Pork Chops and Gravy - Crockpot

I found this recipe in a magaine decades ago and sent it to mom. It became one of her signature dishes everyone seemed to like. She said she made sure they knew the recipe came from me! :)

• 1/2 cup all-purpose flour
• 1 1/2 tsp dry mustard
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 6 lean pork chops
• 1 can condensed chicken broth
• 2 tbl. vegetable oil

Combine first 4 ingredients in a shallow dish; dredge chops in flour mixture and set aside. Combine remaining flour mixture and chicken broth in a 3 1/2 qt slow cooker. Pour oil into a large skillet; place over medium-high heat until hot. Cook chops in hot oil just until browned on both sides; place in slow cooker. Cook, covered on high 2 to 2 1/2 hours or until tender. Serve with hot rice, or mashed potatoes.

The Best Alfredo Sauce with Ham and Peas

No one will guess how easy it is to make. Pair it up with a green salad and toasted garlic french bread it will be a hit!

• 3/4 pd bow tie pasta, or pasta of your choice
• 1 cup frozen peas ( or 2 cups cooked broccoli florets)
• 2 tbl. all - purpose flour
• 1 cup milk
• 1 tbl. salted butter
• 3 cloves garlic, chopped
• 4 oz cream cheese
• 1/4 cup grated parmesan cheese - in the green can
• 3/4 tsp salt (seems like a lot, but not salty)
• 1/4 tsp black pepper
• 1/4 pd lean sliced ham, cut into slivers

Bring a large pot of lightly salted water to boiling for pasta. Add pasta; cook 12 minutes, or until firm, but tender. Add peas for last 3 minutes of cooking. Reserve 1/2 cup of the pasta cooking water; drain pasta.

Meanwhile, shake together flour and milk in a jar with a tight fitting lid until blended. Heat butter in saucepan over medium heat. Add garlic; saute 1 minute. Whisk in milk mixture. Simmer 3 minutes. Whisk in cream cheese, 2 tbl. parmesan cheese, salt and pepper. Simmer, whisking, 2 minutes. Remove from heat.

Toss together pasta, peas or broccoli, sauce and ham in large bowl. Add 1/4 -1/2 cup of the reserved pasta water, tossing to make creamy sauce. Top with remaining parmesan. Serve hot.

Garlic Chicken

Be sure to have some crusty bread on hand to sop up the pan juices!

• 1 (2 1/2-3 pd) broiler-fryer chicken
• 40 cloves garlic, unpeeled
• 1/2 cup dry white wine
• 1/2 to 2/3 cup chicken broth, divided

Place chicken breast side up, on a rack in a shallow roasting pan. Place 5 garlic cloves in cavity, and arrange remaining garlic cloves around chicken. Bake at 375 degrees for 20 minutes. Pour wine over chicken, and bake 40 minutes or until done, basting occasionally chicken broth and pan juices.

Best Ever Chili con Carne

2 lb. ground beef

1 large onion, chopped

2 cloves garlic, minced

1/4 cup chili powder

2 tsp ground cumin

1 tsp dried oregano

1 can (35 oz) italian peeled tomatoes

1 1/2 cup water

1 can (15 1/4 oz) red kidney beans, drained

1 can (15 1/4 oz) pinto beans, drained

2 stalks celery, sliced

3 tsp. sugar

1 1/4 tsp salt

In a large pot, cook beef, onion, celery and garlic over medium-high heat, breaking up clumps of meat and stirring occasionally, until liquid evaporates and meat is browned, about 15 minutes. Drain off fat. Stir in chili powder, cumin and oregano; cook 1 minute. Add tomatoes with their liquid and the water, stirring with a fork to break up tomatoes. Bring to a boil, reduce heat to low, partially cover, and simmer 1 1/2 hours, stirring occasionally, until slightly thickened and flavors have blended.

Jalapeno Heaven!
You can also substitute small green, red and yellow bell peppers in place of the jalapeno's.

These are YUMMY and ADDICTIVE!

• jalapenos/ or small bell peppers
• cream cheese - can also use cream cheese and chive flavor from tub, but not whipped
• bacon
• toothpicks

Cut jalapeno, or bell pepper in half lengthwise. Take out membrane and seeds by scraping with a spoon. Fill jalapeno halves with cream cheese. Cut bacon slices into 4 pieces. Stretch bacon around jalapeno and secure with a toothpick. Bake at 375 degrees for 20-25 minutes.

*I bake for 30 minutes and finish off with a shot from the broiler for 4 minutes to crisp the bacon.

The Best Lemon Bars

"Tart, rich and perfection, all rolled into one! Wow your friends with this simple recipe. Hint: No substitutions!"



Ingredients:

• 1 cup butter, softened
  


• 1/2 cup white sugar



• 2 cups all-purpose flour



• 4 eggs



• 1 1/2 cups white sugar



• 4 tablespoons all-purpose flour



• 2 lemons, juiced

1. Preheat oven to 350 degrees.

2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cups sugar. Press into the bottom of an ungreased 9x13 inch pan.

3. Bake 15-20 minutes in the preheated oven, or until firm and golden. In another bowl, whisk together the remaining 1/2 cup sugar and 1/4 cup flour. Whisk in the eggs and lemon juice. Pour over the baked crust.

4. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. When cool sprinkle with powdered sugar.