Monday, August 31, 2009
Cabbage Patch Stew
1 Onion, diced
1 C. Celery, diced
2 C. Shredded Cabbage
2 C. Water
2 T. Sugar
1 Large can Crushed Tomatoes
1 T. Worchestershire Sauce
2 tsp. Chili Powder
1 Can Kidney Beans
Salt and Pepper to Taste
Simmer Ground Beef, Onion, Celery, Cabbage, Salt and Water for 15 min. Add the rest of the ingredients and simmer for approx. one half hour.
Chocolate Chip Cookies
Prep. 10 min. Bake 10 min.
1 C. Shortening
1/2 C. Sugar
1 C. Brown Sugar
1 tsp. Vanilla
2 Eggs, Beaten
2 1/3 C. Flour
1 tsp. Baking Soda
1 tsp. Salt
Chocolate Chips*
Cream together the Shortening, Sugar, Brown Sugar, and Vanilla until smooth, or close to it. Then add beaten eggs and mix. Add the Flour, Baking Soda, and Salt while mixing. Then add desired amount of Chocolate Chips.
Drop on baking sheet and bake at 375 deg. for 10 min.
*I usually use about 3/4 of a small package of chocolate chips, but I like a lot of them. I also like to mix white chocolate chips and semi sweet for the best taste.
My Note: These are the best chocolate chip cookies I have ever had. We have had this recipe in my family for as long as I know and we would make these almost every Sunday afternoon. These are so good in fact that when we did burn them everyone in a while, we would still take them to school with us and give to our friends telling them they were Chocolate Chocolate Chip Cookies and they still loved them.
Sunday, August 30, 2009
Almond Drink
1 12 oz can Frozen Orange Juice Concentrate
1 12 oz. can Frozen Lemonade Concentrate
1 tsp. Almond Extract
1 tsp. Vanilla
10 C. Water
1 C. Sugar
Mix all ingredients together and chill. Serve cold.
My Note: This is my families favorite drink. It is a great change and still really easy to make.
Saturday, August 29, 2009
Macaroni and Cheese
Prep: 18 min. Bake: 30 min.
2 Cups Macaroni, cooked*
3 T. Butter
4 T. Flour
3 C. Milk
3 C. Grated Cheese
Dried Bread Crumbs (optional)
In medium saucepan combine butter, flour, milk, and seasonings over medium to medium-high heat. Add 2/3 of Cheese and stir until melted. Pour over cooked macaroni in a greased baking dish. Sprinkle remaining cheese on top and add dried bread crumbs if desired. Bake at 325 deg. for 30 min.
*The 2 Cups of Macaroni is a precooked measurement.
My Note: This is a favorite of both children and adults. The cheese sauce is wonderful. For the bread crumbs I like to use bigger chunks and quite a few of them, it just adds a little more to the dish.
Friday, August 28, 2009
Applesauce Chocolate Chip Cookies
Prep: 15 min. Bake 12 min.
1 C. Applesauce
1 tsp. Soda
1/2 C. Shortening
2 Eggs
1/2 tsp. Ground Cloves
1/2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Salt
2 C. Flour
1 C. Sugar
1 pkg. Chocolate Chips
Mix applesauce and soda in small bowl. In mixer, mix sugar, shortening, and eggs. Add applesauce mixture. Add flour, spices, and chocolate chips. Mix well. Bake for 12 min. at 400 deg.
My Note: I made this today and they did not turn out at all. I have made them several times and had no problem with them, but today I substituted butter for the shortening. That is the only thing that I can thing of that made them wrong. They tasted great, but they were flat as pancakes. I did read afterward that if you are going to substitute butter for shortening in cookies, that you need to add an extra egg. I don't know why that would help, but it might be worth trying if you are going to go that route.
Substitue for Shortening
I talked to a few people and found some spots on the internet that suggested using Coconut Oil instead.
Another suggestion I found was to use applesauce. Now in some recipes this probably won't work very well, like pastries.
I have also found that a lot of people use a one to one ratio of butter to shortening when substituting. They have said that this will make cookies spread a little more, and that the pastries won't be as flaky. I will be making cookies and cream puffs today and will try using butter in them. I let you know if I find a good substitute.
Has anyone found a good substitute? If so, I would love to hear about it.
Boston Market: "Rolling" Buy 1 get 1 Free Deal!
Spaghetti Sauce
Prep: 10 min. Cook: 30 min.
2 lbs. Ground Beef, browned
1 Large Onion
1 Green Pepper (optional)
3 cans Tomato Sauce
1 can Olives, chopped
2 small pkgs. Spaghetti Sauce Seasoning
3 C. Water
1 can Mushrooms
1 T. Sugar
1 t. Oregano
2 cloves Garlic
1 Bay Leaf (optional)
Add all ingredients to a large pot and mix together. Simmer for 30 min. or more. Serve over cooked noodles.
My Note: I have found that if I am in a hurry I just put a little less water and simmer a few minutes less and it turns out okay. It is more flavorful if it does get to simmer the whole length though.
This is my Aunt Karen's recipe and I grew up eating it all the time, so thank you so much Aunt Karen it is WONDERFUL!! Everytime I make this I always get tons of compliments about how good it is.
Thursday, August 27, 2009
Moon Cake
1 C. Boiling Water
1 C. Flour
4 unbeaten Eggs
1/4 tsp. Salt
1 Large Box of Vanilla Pudding, prepared
8 oz. Cream Cheese
Large Cool Whip
Hershey Syrup
Make Cream Puff Recipe with first 5 ingredients. Then spread in a greased cookie sheet pan. Bake 6 min at 450 deg., then lower heat to 400 deg. and cook 15 min. longer. After it cools mix up large instant pudding as directed on box and add cream cheese. Spread that mixture over the cooked cream puff. Then spread cool whip on top of that and drizzle Hershey Syrup on very top.
My Note: I like this even more than just cream puffs. It seem to be a little easier to eat and it still looks fancy.
Cream Puffs
Prep: 15 min. Bake: approx. 35 min.
1/2 C. Shortening
1 C. Boiling Water
1 C. Flour
4 unbeaten Eggs
1/4 tsp. Salt


Rolls
Raise: approx. 1 hr.
Bake: 10 min.
2 C. Warm Water
2 T. Yeast
1/2 C. Sugar
1/3 C. Oil
3 Eggs
Salt
6-8 C. Flour
1/4 C. Butter
Knead together until it forms a nice smooth ball. Let sit until doubled in size. Form into balls, roll in butter and place two balls in each cupcake tin. Then let sit in pan until double in size again. Bake @ 350 deg. for 10 min. Then using a baster lightly brush the tops with butter one more time.
My Note: My sister in law gave me this recipe and it is my favorite roll recipe I have. They are SO good. Thanks Laura!!
Ranch Pork Chops
2 Cups Dry Pancake Mix
1 pkg. Ranch Mix
2 Eggs
In one bowl beat eggs. In second bowl mix the Pancake Mix an the Ranch Mix an stir. Then dip Pork Chops into bowl one then in bowl two and put on a baking sheet.
Bake at 325 deg. for 45-60 min. until the Pork Chops are done, turning once half way through cooking.
My Note: I like to use the left over Ranch Mixture to make Ranch french fries. To do this, just cut up some Potatoes and dip into the egg and then the ranch mixture and then fry in hot oil until they float.
Breakfast This Morning!
Wednesday, August 26, 2009
Five Cup Salad
1 C. Mini Marshmallows
1 C. Sour Cream
1 C. Mandarin Oranges
1 C. Pineapple Chunks
Mix well and refrigerate over night.
Veggie Dip
2 C. Mayonnaise
1 T. Bon Appetit
1 T. Freeze-Dried Chives
1 T. Dill Weed
1 T. Parsley Flakes
Mix above ingredients until well blended. Serve with your favorite vegetables. Some suggestions are:
Carrots
Celery
Broccoli
Cauliflower
Olives
Cherry Tomatoes
Green Peppers
Menu for Monday Aug. 31 - Sunday Sept. 6
The menus that I make, I always leave one day a week for left overs or eating out. A lot of times there will be two days that I eat left overs, and some weeks there won't be any. If you usually make a meal all seven days in a week, then you can choose one of the other recipes and incorporate it into your menu.
Monday
Most of the vegetables that I have with my meals, I just use frozen vegetables. If I like to make them a differnt way, there will be a link to explain how to make that happen.
Cheese Soup
2 Carrots, shredded
1 Onion, chopped
1/2 head of celery, diced small
Large bunch of Broccoli
1/3 C. Chicken Bouillon, granulated
1 lb. Butter (not margarine), melted
2 C. Flour
16 oz. Velveeta Cheese
6 quarts Water, divided
Mix Butter with Flour and set aside. Put vegetables in big pot and cover with 3 quarts of Water and cook until tender. Add 3 more quarts of Water. Bring to boil and add Chicken Bouillon. Stir in FLour and Butter mixture. Drop in Velveeta Cheese and stir until melted. Simmer 1/2 hour or more, stirring often.
Chicken Dressing Casserole
Prep: 5 Min. Bake 50 min.
Boneless Skinless Chicken Beasts
2 cans Cream of Chicken Soup*
1 box Stuffing Mix
1 Cube Butter, melted
Lay in pan enough Chicken Breasts to cover the bottom of a greased 9x13 pan. Put Cream of Chicken Soup on top of that. Sprinkle Stuffing Mix on top and the seasonings (if separate in the box) from the stuffing on top of that. Then sprinkle butter on top and cover. Bake at 350 deg. for 50 min., or until the chicken is no longer pink.
Variation: I like to add rice to this recipe. If you want to then add 1 C. uncooked Rice on top of the Chicken and then pour 2 C. water on top of that. Then continued with the soup on top of that and continue on.
*You can also use Cream of Mushroom Soup
My Note: This is one of my favorite "I don't want to cook today " recipes. It is so easy and everyone loves it.
Eble Skivers
Yields : Approx. 40-50 Eble Skivers
Prepare: 15 min. Cook: 20 min.
1/2 tsp. Cream of Tarter
2 T. Sugar
2 C. Flour
1/2 tsp. Salt
1 1/2 C. Milk
6 Eggs
Separate eggs. Beat Eggs Whites with Cream of Tarter until it forms soft peaks and set aside. Beat egg yokes and add sugar. Then alternate Milk and Dry Ingredients, making sure to beat after each is added. Fold Egg Whites into Egg yolk mixture.

Serving Suggestions:
Dip in Melted Butter and Powdered Sugar
Dip in Favorite Jam
Inject and fill with pudding into the middle of the Eble Skiver.

My Note: To turn the Eble Skivers I just use a fork and turn it. My brother uses a crochet hook and my sister in law uses a wooden skewer. Use whatever works best for you. Also, my sister in law also turns hers 3 times, turning only 90 deg. each time. They end up looking more uniform this way, but I have never been able to get mine to work out. I think they work just fine turning only once.
These pans are a little hard to find. I got mine at Gygi's in Salt Lake City, UT, about 8 years ago. They have a couple different kinds of them. Mine is cast iron and I quite love it. They rang in price from 10-30 dollars. (I paid 25 for mine). There are some at Target.com, Aqua Superstore, and Amazon.com
If you would like a recipe book of all kinds of Danish Recipes you can check this out to buy.
Great Jello Salad
3 1/2 C. Water
1 large pkg. Lemon Pie Filling (not instant, from a box)
1 oz. pkg. Cream Cheese
12 oz. Cool Whip
Dissolve Jello in Water, set aside. Prepare the Pie Filling as directed on the box. Then whip pudding into the Jello and pour into 9x13 pan, and refrigerate until set up.
Mix Cream Cheese and Cool Whip together and frost on set up Jello mixture.
MY NOTE: This is one of our families favorites. We always have it with Thanksgiving and Christmas Dinner.
Tuesday, August 25, 2009
Banana Bread
1/2 C. Shortening
2 Eggs
3 Mashed Bananas
3 C. Flour
1 1/2 tsp. Soda
1/2 tsp. Salt
1/4 C. Sour Milk*
Cream Shortening and Sugar together. Add Eggs, Milk, and Bananas. Mix together then add the dry ingredients. Pour into two greased bread pans and bake at 300 deg. for 1 hr. or until toothpick inserted into the center comes out clean.
*For sour milk, you can either use old milk, buttermilk, or just add 1 tsp. lemon juice to 1/4 C. regular milk and let sit a couple of minutes.
My Note: I love this recipe and so do my kids. We usually make small loafs with it though so that they can each have their own loaf. If you are going to do this, it is better to cook on convection oven at 275 deg. and for 32-40 min. depending on how small the loafs are going to be.
Monday, August 24, 2009
Sweet-Sour Cole Slaw
1 lg. onion, chopped finely
1 1/2 tsp. Salt
3/4 C. Sugar
1 tsp. Celery Seed
1/2 tsp. Dry Mustard
1 C. Vinegar
1/2 C. Salad Oil
In a bowl, alternate layers of cabbage and onion. In a small sauce pan combine rest of the ingredients, except oil. Bring to boil, then add sald oil. Pour hot mixture over cabbage and onion. Cool. Cover and set in refrigerator for 24 hrs.
Stew Meat and Gravy
Prep: 5 min. Bake 3 hrs. in Oven or 6-8 hr. in Crock Pot
2 lb. Stew Meat or Cut Up Roast
2 cans Cream of Mushroom Soup
2 cans Cream of Celery Soup
1 C. Water
1 pkg. Lipton Onion Soup Mix
1 pkg. Egg Noodles
Mix all ingredients together, except for noodles, and put in crock pot and cook for several hours until done. Or put in baking dish and bake at 300 deg. for 3 hrs.
Serve over cooked Egg Noodles.
My Note: If you are going to bake it in the over in a baking dish. Make sure it is deep enough and that you have a baking sheet underneath it. It does boil while cooking and if the dish is really full it will overflow.
Sloppy Joes
Prep: 15 min.
1 lb. Ground Beef, cooked and drained
1 Onion, chopped
1 can Tomato Soup
2 T. Brown Sugar
2 T. Mustard
1/4 C. Ketchup
1 T. Vinegar
Salt and Pepper to taste
Cheese (if desired)
Mix all the above ingredients and put on a Hamburger Bun.
Rice
1 C. Rice
2 C. Water
1 tsp. Salt
Wash 1 C. Rice. In medium saucepan add 2 C. water, Salt, and Rice. Simmer 20 min. with lid on. Remove from heat and let stand for 10 min. with the lid still on.
Beef Stroganoff
Prep: 10 min. Cook: 30 min.
1 lb. Hamburger, browned and drained
1 can Tomato Sauce
1/2 tsp. Oregano
1 Onion, chopped
Salt and Pepper to taste
1 C. Sour Cream
Combine all ingredients, except sour cream, and simmer for 1/2 or more. Fold in sour cream 15 min. before serving. Serve over Hot Rice.
Hamburger Casserole
Prep: 10 min. Bake: 30 min.
1 lb. Ground Beef, browned and drained
1 Onion, chopped
1 can Cream of Mushroom Soup
1 can Green Beans, drained
6 servings Mashed Potatoes
grated Cheese

My Note: I like to substitue Corn for the Green Beans sometimes, I also like to just add an extra layer of Corn inbetween the onion and Cream of Mushroom soup.
Barbeque Chicken
1 C. Vegetable Oil
1 pt. Seven-up
1 C. Soy Sauce
1 T. Horshradish (optional)
1 T. Garlic Powder
5 lbs. Turkey or Chicken Breast
Combine all ingredients thoroughly and add the Chicken. Cover tightly and marinate in the refrigerator for 18-24 hours before barbequing. Barbeque slowly, do not over cook or burn. Turn frequently, dipping into marinade with each turn of the meat. Cook until meat is white when cut into with a knife. To store any left over meat, cover meat with sauce and store in an airtight bag or container and freese. Use within 6 months.
Ramen Noodle Chicken
Prep: 5 min. Cook: 3 1/2-4 hr.
3-4 lbs. Boneless Skinless Chicken Breasts
1 Can Cream of Chicken Soup
1 C. Sour Cream
1 C. Milk
2 Packages Ramen Noodle
Layer Chicken in the bottom of a crock pot. Put the Soup, Sour Cream and Milk on top. Then crush the Ramen Noodle over top and the seasoning from one of the packages on top of that. (You can discard the other seasoning, it gets a little too salty with it).
Cover and Cook on high until chicken is no longer pink. Ususally takes about 3 1/2-4 hr.
MY NOTE: I like to use tenerloins instead of breasts and I usually cut them into bite size pieces so my girls can eat them easier. They cook faster that way as well.
Hashbrown Casserole
Yield :12 servings
Prep : 10 min. Bake: 45-60 min.
2 lbs. Frozen Hashbrowns
1 can Cream of Chicken Soup
1/2 C. Shredded Cheese
1 pt. Sour Cream
1/2 C. Chopped Onion
1 Cube Butter, melted
1 C. Cornflakes, crushed
1/2 C. Shredded Cheese
Greased a 9x13 pan and spread hashbrowns on the bottom. Mix Soup, 1/2 C. Cheese, Sour Cream, and Onion and pour over top. Mix in so all hashbrowns are well covered. Mix remaining ingredients and spread on top.
Bake at 375 deg. for 45-60 min. or until bubbly and golden.
MY NOTE: Some times I don't always have cornflakes on hand and I have used rice krispies, and cheerios as well. Also this is really good served with the BBQ Short Ribs.
BBQ Short Ribs
Prep: 7 min. Cook: 6-8 Hours
1 pkg. boneless Ribs
1 tsp. Paprika
1/2 C. Ketchup
1/3 C. Vinegar
2 tsp. Chili Powder
2 1/2 tsp. Garlic Salt
1-2 Onions
Put ribs in a crock pot and add onions. Mix rest of ingredients and pour over the top.
Cook on low for about 6-8 hours, or until the are very tender and starting to fall apart.
You may need to put it up on high if it isn't cooking fast enough, but they should be fine as long as the meet is thawed when put in crock pot.
MY NOTE: I like to use pork ribs. They tend to be more tender and juicy than beef ribs. I love to serve this with the Hashbrown Casserole.
Sour Cream Enchiladas
Yields: 12 Servings
Prep: 15 min. Bake 30 min.
8 oz. Sour Cream
2 cans Cream of Chicken Soup
1 can Chopped Green Chiles
1 lb. Ground Beef, Browned
1 can Refried Beans
1 pkg. Taco Seasoning Mix
1 pkg. Flour Tortillas
1 can Enchilada Sauce or Green Chile Sauce
Grated Cheese
Combine sour cream, cream of chicken soup, and green chiles in small bowl. Set aside.
Combine Beef, beans, and taco seasoning in another small bowl.
Place one spoonful of each mixture in center of tortilla and roll up. Place in a 9x13 pan and top with Enchilada Sauce. Top with grated cheese.
Cover and Bake at 350 deg. for about 30 min. or until bubbly.
Make sure when rolling the enchiladas that you tuck the ends in as well. The filling will come out some during cooking if the ends are left open.
My Note: I prefer the Green Chile Sauce. You can get a can, bottle or a package and make it from scratch.
Taco Salad
3 Med. Tomatoes, chopped
1 small Onion, choppped
1 small green pepper, chopped
1 can Olives, chopped large (optional)
1-2 Large Avocados, chopped (optional)
1 Small package Dorito Chips (not individual size)
8 oz. Grated Cheese
1 lb. Ground Beef, browned and drained
1 package Taco Seasoning
1 can Red Kidney Beans, drained
Mix above ingredients together.
4 oz. French Dressing
4 oz. Thousand Island Dressing
Hot Sauce
Mix Dressings and Hot sauce together until well blended and then pour over the vegetable mixture. Stir until well covered.
Serve Immediately.
My Note: I love this recipe. It is especially nice in the summer and for picnics. Everybody loves it, even the children.
Amish Friendship Bread
DAY 1- Do nothing. This is the date on the bag.
DAY 2-Day 5 - Mush the bad each day.
DAY 6- Add to the bag, 1 Cup Flour, 1 Cup Sugar, and 1 Cup Milk.
Mush the Bag.
DAY 7-DAY 9- Mush the bag each day.
DAY 10- Follow instructions below:
1. Pour the entire contents of bag into NON METAL bowl.
2. Add 1½ Cups Flour, 1½ Cups Sugar, and 1 1/3 Cups Milk and mix with NON METAL spoon.
3. Measure out four separate batters of one cup each into four one-gallon freezer bags. Mark the bags with the day’s date. Keep a starter for yourself. Give the others away with a copy of this recipe.
4. Heat oven to 325 degrees F.
5. To the remaining batter in the bowl add:
a) 3 eggs
b) 1 Cup Oil (or ½ C. Oil and ½ C. Applesauce)
c) ½ Cup milk
d) 1 Cup Sugar
e) 2 tsp. Cinnamon
f) ½ tsp. Vanilla
g) 1 ½ tsp. Baking Powder
h) ½ tsp. Baking Soda
i) ½ tsp. Salt
j) 2 Cups Flour
k) 1 Large Box (5.1 oz) vanilla instant pudding
6. Grease two large loaf pans and mix additional ½ Cup Sugar and ½ tsp. Cinnamon.
7. Pour Batter into pans and sprinkle the cinnamon mixture over the top.
8. Bake approximately 1 hour. Cool until bread loosens from the pans, approximately 10 min. Turn out onto serving dish. Serve warm or cold.
Optional: Mix in 1 Cup raisins and/or Nuts to taste.
If you keep a starter for yourself you will be baking every 10 days. If you give them all away you will have to wait until someone gives you one back. ONLY THE AMISH KNOW HOW TO MAKE “STARTER”.
My Note: You do need a starter to do this recipe. If you really want one, I usually have a couple on hand and can mail it to you as long as you are willing to pay for the shipping. It is really good and I make it a lot.
Saturday, August 22, 2009
Pizza Crust

1 C. Warm Water
2 T. Active Dry Yeast
3 C. Flour
1 tsp. Salt
2 T. Oil
Dissolve yeast in water, let stand 5 min. Stir in Flour, Salt and Oil. Knead until if forms a smooth ball. Let Rise in a warm place until doubled in size. Press dough into a greased pan. Making sure to press up on sides. Bake @ 400 degrees for 10 minutes before adding toppings.
Add Pizza Sauce first, then what toppings you want, then followed by cheese. Then cook another 10 min. @ 400 deg.
NOTE: For Pizza Sauce you can use any kind of spaghetti sauce if you choose. Or what I do is 2 Cans of Tomato Sauce and then at Italian Seasonings and Oregano to taste.
Topping ideas:
Sausage
Pepperoni
Steak
Chicken
Mushrooms
Olives
Onions
Green Peppers
Spinach
Pineapple
Basically anything you can come up with.
TIP: To make your pizza just a little bit better, try putting a thin layer of cheese after the pizza sauce and before the toppings. Remember to still add the cheese on top again.
Friday, August 21, 2009
Vegetable Salad
1 Large Stalk Broccoli, cut up
2 Carrots, sliced thin
1/4 C. Chopped Red Onion
1 lb. Bacon, cooked and Crumbled
1 1/2 C. Mayonnaise
2 T. Mustard
1 T. Sugar
1/2 C. (or more) Parmesan Cheese
Make dressing out of Mayonnaise, Mustard, Sugar and Parmesan Cheese and mix well. Then add all the vegetables and bacon and mix until well coated.
Pacific Rim Stir-Fry

3 ounces rice sticks or rice noodles
12 ounces skinless, boneless chicken breasts
1/2 cup chicken broth
2 tablespoons soy sauce
2 tablespoons snipped fresh basil or 2 teaspoons dried basil, crushed
2 teaspoons cornstarch
1 teaspoon chile oil or 1/2 teaspoon crushed red pepper
1/2 teaspoon ground turmeric
1 tablespoon cooking oil
2 medium carrots, cut into short strips or thinly sliced (1 cup)
2 cups broccoli florets
1 red or green sweet pepper, cut into 1-inch strips (1/2 cup)
1/4 cup cashew halves or peanuts
1. In a saucepan cook rice sticks or rice noodles in boiling water for 3 minutes. Drain; set aside and keep warm.
2. Cut chicken into thin, bite-sized strips. For sauce, combine broth, soy sauce, dried basil (if using), cornstarch, chile oil, and turmeric; set aside.
3. Pour cooking oil into a wok or large skillet. Heat over medium-high heat. Add carrots to wok; cook and stir for 1 minute. Add broccoli; cook and stir for 2 minutes more. Add sweet pepper; cook and stir for 1 1/2 to 2 minutes mo9re or until vegetables are crisp-tender. Remove vegetables from wok. Add chicken to wok; cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok; add fresh basil (if using). Cook and stir for 2 minutes or until heated through. Serve over rice sticks; sprinkle with cashews.
Italian Chicken and Peppers

6 boneless skinless chicken breast halves
1 jar (26 oz) garden-style spaghetti sauce
1 medium onion, sliced
1/2 each small green, sweet yellow and red peppers, julienned
1/4 cup grated Parmesan cheese
2 garlic cloves, minced
1 tsp. dried oregano
1 tsp. dried basil
1/2 tsp. salt
1/4 tsp. pepper
4 1/2 cups uncooked spiral pasta
1. Place chicken in a 3-qt. slow cooker. In a large bowl, combine the spaghetti sauce, onion, peppers, cheese, garlic, oregano, basil, salt and pepper. Pour over chicken.
2. Cover and cook on low for 4 - 5 hours or until a meat thermometer reads 170 degrees. Meanwhile, cook pasta according to package directions; drain. Serve chicken with pasta and sauce.
Grilled Stuffed Zucchini
I got this recipe from this blog
Grilled Stuffed Zucchini
*My suggestions are at the bottom
2 medium zucchini (about 10")
4 oz Italian turkey sausage (that's 1 link of the kind pictured here)
1/4 C diced red onion
2 cloves garlic, minced
1 medium tomato (about 1/2 C diced)
1 1/2 T chopped fresh basil (or abt a teaspoon of dried)
2/3 C Italian cheese blend (the kind pre-bagged with parm/mozz/asiago/etc)
1 T Italian style bread crumbs
kosher salt
black pepper
extra virgin olive oil
Halve the zucchini and scoop out the insides. Leave 1/4" of insides in there. Dice up the inside stuff you scooped out and set aside (about 1/2 c. for the filling) Drizzle with olive oil and sprinkle with salt and pepper. Set aside.
Brown sausage, then add onion, garlic and diced zucchini. Cook until onion is tender. Add tomato and basil, 1/4 tsp. salt and pepper. Remove pan and set aside.
Cook zucchini hollow side down on the grill for 5 minutes until they have char marks and look tender on the inside. Put them on a plate or cookie sheet. Before stuffing the zucchini, add the cheese and bread crumbs to the meat mixture. Fill each zucchini shell and then stick back on the grill, covered for 5-7 minutes.
*I used a spicy italian sausage that I got from Trader Joe's. It was really good!
*I felt like it was too much cheese. I would maybe halve the cheese, or leave it out and then put it on top and stick it under the broiler for a couple minutes until it's brown, bubbly and crispy.
*I may have gone a little overboard on the salt, I probably won't use as much next time.
Abbreviation Guide
t. = tsp. = Teaspoon
T. = Tbsp. = tbsp. = Tablespoon
C. = Cup
pt. = Pint
qt. = Quart
gal. = Gallon
doz. = Dozen
oz. = Ounce or Ounces
fl. oz. = Fluid Ounce or Ounces
lb. = Pound
g. = Grams
gms. = Grams
kil. = kg. = Kilogram
l. = Liter
mil. = Milliliter
hr. = Hour or Hours
min. = Minute or Minutes
pkg. = Package
° C = Degrees Celsius Centigrade
° F = Degrees Fahrenheit
No-Flip Oven Pancakes
Yield: 4 servings
Prep: 5 Min Bake:15-20 min.
3 eggs
1/2 C. Flour
1/2 tsp. salt
1/2 C. Milk
2 T. Butter, melted
Sugar
1T. Butter, melted
Beat eggs until well blended. Slowly add Flour, beating constantly. Stir in Salt, Milk, 2 T. Melted Butter. Pour batter into greased 9 inch square pan. Bake at 400 degrees F. for 15-20 min. or until pancake is light brown and puffy. Remove from over and quickly sprinkle with Sugar. Then drizzle 1 T. melted butter over top of that.
My Note: Double this to make a 9x13 pan.
Make sure your kids are close by when we bring this out of the oven. It has lots of bubbles and hills and I know that is my kids favorite part.
Seafood Alfredo
Prep: 10 min. Cook: 5 min.
8 oz. Cream Cheese
3/4 C. Ground Parmesan Cheese
1/2 C. Butter
1/2 C. + Milk
Basil to Taste
8 oz. Mushrooms, sliced
Cooked Shrimp*
Mock Crab*
Saute Mushrooms in small skillet.
In Medium Saucepan combine over low heat all the above ingredients, including the now sauteed Mushrooms. Heat until warm.
Serve over cooked noodles.
My Note: I like to use angel hair noodles the best. I also usually use salad shrimp so I don't have to cut it smaller.
*The cooked Shrimp and Mock Crab need to be cute to bite size pieces and the amount is to your taste. I usually add quite a bit. I like to add 1/2 package of the mock crab and about 8oz. of shrimp.
Fruit Crepe Filling
Favorite type of fruit, I like to use Strawberries.
2 C. Yogurt
2 T. Sugar (optional)
Smash the fruit so that is is a little juicy, but still has some chunks in it. You can add some sugar to it if you like. I usually don't because I like the fruit just how it is.
Add a teaspoonful of Yogurt and a teaspoonful of Fruit to crepe shell. Roll up and place fold side down on plate. Top with cool whip or whipped cream and a few slices of desired fruit.
For the Crepe Shell recipe go Here.
Chicken Crepe Filling

Yield: Fills about 25-28 crepe shells
Filling:
2 cans or 2 C. Chicken Pieces
1 can Cream of Mushroom Soup--save 1/2 for topping.
1 can Cream of Chicken Soup
1 small can Mushroom stems and pieces
2 T. Minced Onion
small can Chopped Olives
Mix all together and put one full tablespoon of filling on crepe shell and roll up. Put in a greased 9x13 pan. Put the folded side of crepe down in pan.
Topping:
1 C. Sour Cream
1/2 can Cream of Mushroom Soup
Grated Cheese to taste
Drop and Spread over top of filled crepes.
Bake at 350 degrees for 20 minutes. Serve Hot
*I usually don't refrigerate mine for 2 hours, in fact most of the time I don't refrigerate it at all, I just start cooking the crepes.
My Note: I like to make this for dinner and then make some fruit crepes for dessert.
Also, this recipe makes enough for 2 9x13 pans. Make one for dinner and put the other in the freezer for a quick meal later.
This is also good with turkey, and you can use your left overs from Thanksgiving to make it!
For Crepe Shell Recipe click here.
Crepe Suzettes

Yield about 28 shells
Prep: 35 minutes Refigerate: 2 hours* Bake:20 mintues
Crepe Shell:
2 1/2 C. Flour
6 Eggs
2 C. Milk
1/2 C. Water
1 tsp. Salt
6 T. Butter, melted
Blend the above and let stand in the refrigerator for at least 2 hours.*
Heat small 5-7 inch skillet. Spray with cooking spray before each crepe shell.
Using a little less than 1/4 C. batter for each crepe, pour into hot slightly greased pan and swirl around pan evenly.
Cook on Medium to Medium Low Heat until crepe slides from pan when tilted - they will be firm.
Do not flip, only cook on one side.
Slide Crepe from pan onto clean counter top, and repeat until all batter has been used. If you don't want to eat that many crepes in one meal, the shells can be layered between waxed paper and put in a freezer bag and frozen until ready to use.
Then you can use your favorite filling to put in the crepe shell.
Here are two that I like to use Chicken Crepe Filling and Fruit Crepe Filling.
* I never let it refrigerate for two hours, and it still turns out just fine.
Warning!!-Do not leave this alone too long while cooking in the pan, each one only takes about 30 to 40 seconds to cook.
Metric Cooking Guide for Measuring
1/8 tsp. = 0.5 milliliter
1/4 tsp. = 1 milliliter
1/2 tsp. = 2 milliliters
1 tsp. = 5 milliliters
1/4 C. = 2 Fluid Ounces = 60 milliliters
1/3 C. = 3 Fluid Ounces = 90 milliliters
1/2 C. = 4 Fluid Ounces = 120 milliliters
2/3 C. = 5 Fluid Ounces = 150 milliliters
3/4 C. = 6 Fluid Ounces = 180 milliliters
1 C. = 8 Fluid Ounces = 240 milliliters
2 C. = 16 Fluid Ounces = 1 pint = 475 milliliters
1 q. = 32 Fluid Ounces = 2 pints = 1 liter
1/2 inch = 1.27 centimeters
1 inch = 2.54 centimeters
Tuna Bake
Prep: 5 minutes Bake: 24 minutes
1 Can Refrigerator Biscuts
1 Can Tuna Fish, drained
1 C. Milk
1 T. Dry Onion Flakes
1 tsp. Parsley Flakes
1 Can Cream of Mushroom Soup*
Preheat oven to 400 degrees F.
In greased 9x9 inch pan arrange biscuits (they will be snug). Combine the rest of the ingredients and pour over the biscuits.
Bake at 400 degress for 24 minutes.
My Note: I usually like to double the sauce, it makes for little juicier of a dish. I also like to serve with some extra refrigerated biscuits, or croissants cooked as normal.
*Also can use 1 Can Cream of Chicken Soup, or Cream of Cheese Soup instead.
Buttermilk Scones
1 T. Yeast
1 T. Sugar
2 eggs, beaten
3 T. Oil
3/4 tsp. Salt
4 C. Flour
1 1/2 tsp. Baking Powder
1 tsp. Baking Soda
Dissolve Yeast in 1/2 C. of the Buttermilk.
Mix together the rest of the Buttermilk, Yeast mixture, Sugar, Eggs, Oil, and Salt. Then add Flour, Baking Powder, and Baking Soda. Mix Well. The dough will be soft and sticky.
Let raise until double.
Stir down and refrigerate until ready to use. Can be kept up to 2 weeks.
When ready to use: Roll out on floured board a little less than 1/2 inch thick.
Cut into strips and fry in hot oil, turning once, until golden brown.
My Note: These are really good with honey butter, or jam. Also good is powdered sugar, or even just butter. Be creative and have fun.
Creamy White Chili
Prep: 10 minutes Cook:30 minutes
1 lb.Boneless, Skinless Chicken Breast
1 Medium Onion, chopped
1 1/2 tsp. Garlic Salt
1 T. Vegetable Oil
4 15 1/2 oz. Cans White Beans, rinsed and drained
1 14 1/2 oz. Can Chicken Broth
1 4 oz. Can Chopped Green Chili's
1 tsp. Salt
1 tsp. Ground Cumin
1 tsp. Dried Oregano
1/2 tsp. Pepper
1/2 tsp. Cayenne Pepper
1 C. Sour Cream
1/2 C. Whipping Cream*
In Large Saucepan saute Chicken, Onion and Garlic Powder in oil until chicken is no longer pink. Add Beans, Broth, Chili's and Seasonings. Bring to Boil then reduce heat and simmer, uncovered, for 30 minutes.
Remove from heat and stir in Sour Cream and Whipping Cream.
My Note: To speed things us I like to use a couple Cans of Chicken instead of the Chicken Breast. This makes the Chicken Shredded instead of cubed, but it still takes GREAT!!
Also, I usually use 2 cloves Garlic instead of the Garlic Powder.
*If you don't have Whipping Cream on hand you can substitute Skim Evaporated Milk instead.
Thursday, August 20, 2009
Orange Chicken with Sweet Potatoes

Yield 4: Servings Prep: 25 Minutes Cook: 3/12 Hours
3 Medium Sweet Potatoes, peeled and sliced
2/3 C. Flour
1 tsp. Salt
1 tsp. Onion Powder
1 tsp. Ground Nutmeg
1 tsp. Ground Cinnamon
1 tsp. Pepper
4 Boneless Skinless Chicken Breast Halves (5 ounces each)
2 T. Butter
3 T. Flour
1 Can Condensed Cream of Chicken Soup, undiluted
3/4 C. Unsweetened Pineapple Juice
2 tsp. Brown Sugar
1 tsp. Grated Orange Peel
8 oz. Sliced Fresh Mushrooms
Hot Cooked Rice
Layer Sweet Potatoes in a 3-quart slow cooker (crock pot). In a large resealable plastic bag, combine 2/3 C. Flour and Seasonings. Add Chicken, one piece at a time, and shake to coat.
In a large skillet, over medium heat, cook chicken in butter for 3 minutes on each side, or until lightly browned. Arrange Chicken over sweet potatoes.
Place 3 T. Flour in a small bowl. Stir in Soup, Pineapple Juice, and Brown Sugar, and orange peel until well blended. Add Mushrooms and pour over Chicken.
Cover and cook on low for 3 1/2 to 4 hours or until meat thermometer reads 170 degrees and potatoes are tender.
Serve over Hot Cooked Rice.
My note: This recipe looks like it came from a gourmet restaurant when finished. It is really easy and great to impress the friends or family with.
Introduction
I am really hoping this will help me keep more organized as well so we can all benefit from it.
Also, at anytime if you have a great recipe or secret for making things easier, feel free to add.
If you have a new recipe that you don't dare try until you know it is good, I will try it out for you and give an honest opinion on whether it is a keeper or not.
So wish me luck!!!