Asian Slaw

1&1/2 pkgs. cole slaw mix or shredded cabbage

6 green onions sliced thin

2 pkgs. Ramen noodles, beef flavor

1/2 cup salted sunflower seeds (toasted)

1/2 cup slivered almonds (toasted)

1/2 cup sugar

1/2 cup white vinegar

3/4 cup oil

Place seeds and nuts in a pan and toast at 350 until almonds are just light brown about 5-7 min. Watch carefully. Cool. Meanwhile, break up ramen noodles while still in package. Place in bottom of large bowl and remove seasoning packets. Open cabbage slaw and place on top of noodles. Then place sliced onions on top of cabbage. Nuts on next. In a small bowl, whisk oil, sugar, vinegar and seasoning from packets. Pour over slaw. Do not mix. Refrigerate overnight or for at least 4 hours. Mix well and serve.

Momma Marilyn’s Basic Red Sauce (with or without meat)

3 tablespoons olive oil
1 1/2 cups chopped yellow onions (1 large yellow onion)
4 cloves garlic chopped or pressed through garlic press
1/2 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/8 teaspoon ground black pepper
2 cans diced tomatoes with juice (I use my canned pints and cop them in the jar )
2 (15-ounce) cans tomato sauce
1 can tomato paste
1 cup water  (I add water to the sauce cans and swirl around to get the extra sauce out if the can )
1 teaspoon sugar

Heat the olive oil in a 5-quart pot over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, about 5 minutes. Add the tomatoes, tomato sauce, tomato paste, water, and sugar to the pot with the onions, and stir well. Bring to a simmer over medium-high heat. Lower the heat to low, and simmer uncovered for 60-90 minutes, stirring occasionally with a long-handled wooden spoon. Taste and add more spices add needed... Usually more oregano.
Remove from the heat, and use as needed. You can store this sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months. Makes a lot of sauce. You can also brown 1 lb of ground beef with the onion/garlic/spice mixture for meat sauce or brown half ground beef and half Italian sausage (as my mother did). I keep some of this frozen and then add meat balls or cook up ground beef and add to it later. You can also add grilled chicken strips on top of the pasta and sauce at serving time.
Make sure you dress it with parmesan cheese!

Ice Cream Sandwich Cake

16 large or 22 small ice cream sandwiches (I buy the Dean’s 36 count box at Meijer. They are smaller, so it takes 22, but they work well)

1 jar hot fudge sauce (warmed in microwave so it it spoonable)

1 jar caramel sauce

1 large container cool whip

1 pkg. Heath almond brickle bits (found by chocolate chip)

Unwrap ice cream sandwiches as you use them and layer in bottom of 13 x 9 pan. You will probably need to cut some to make them fit. Spoon about half of the hot fudge sauce on sandwiches, then about half of the caramel sauce. Sprinkle with 1/2 cup brickle. Then spread with half of the cool whip. Place another layer of sandwiches on top of this and layer as before with sauces, brickle and cool whip. Cover with plastic wrap and freeze for at least 5 hours or overnight. Remove from freezer about 15 min. before serving. Cut into squares and serve.

Bricklayers Sauce and Cheese

1/2 small onion

2 cloves garlic

4 sprigs cilantro

1 tsp. sugar

1/4 tsp. salt

2 cans original Rotel Tomatoes (with chilies)

Process first five ingredients in food processor or blender until chopped. Add 2 cans original Rotel Tomatoes (with chilies). Process again.

In a non-stick skillet, heat 2 tbs. oil. Add salsa mixture and bring to a boil. Reduce heat and simmer 7-10 min. until somewhat reduced. Cool completely. (I put it in the refrigerator).

2 blocks cream cheese (8 oz) well chilled and firm

2 avocados

On a cutting board, slice avocados in 1/4 in. slices. Slice cream cheese in 1/4 in. slices. On a small oblong platter or tray, place 3 slices of cream cheese (end to end like bricks). Next to the slices place 3 more bricks. Place an avocado slice on each cream cheese “brick”. Spoon salsa on top like “morter”. Place cream cheese “bricks” on top again then avocado and salsa repeating layers 4 times. End with salsa. It will look like brick wall. Spoon extra salsa on top or around sides. Serve with tortilla chips.

California Pizza Kitchen Field Green Salad

Dijon Balsamic Vinaigrette Dressing:

1/2 cup balsamic vinegar (sometimes I use white balsamic vinegar or half white and half dark. Just make sure to use balsamic)

2 tbsp. Dijon mustard

1 tbsp. Minced garlic

1/2 tsp. Freshly groundblack pepper

1/4 tsp. Salt

1 1/4 cups mild Olive oil or vegetable oil

Place all ingredients in a shaker bottle or jar with lid. Shake well to blend

1 pear, sliced

1/4 cup crumbled blue cheese

1/4 cup Toffee glazed salad almonds, or 1/4 cup sugared walnuts

1 1/2 lbs. Clean crisp mixed baby salad greens

Pour desired amount of dressing over salad greens and mix with cheese, pears and nuts. Delicious!!!

Dawn’s Fruit Salsa

2 tart apples, chopped
1 pound strawberries (frozen or fresh), chopped
2 cans madarin oranges (undrained)
1 cup raspberries (frozen or fresh)
2 kiwi, chopped
3 tablespoons jam (strawberry, raspberry, or other flavor)
1 tablespoon brown sugar
1 tablespoon cinnnamon sugar

Combine fruit into a large bowl, then add jam and sugars. Chill for 20 minutes.

Preheat oven to 350 degrees.
Cut large flour tortillas into wedges using a pizza cutter. Spray a cookie sheet with Pam and lay tortilla triangles on sheet. Spray tops lightly with butter flavor Pam. Mix 1/2 cup sugar with 2 tsp. cinnamon. Sprinkle over tortillas. Bake for 8-10 min. Let cool. Serve with fruit salsa for dipping.

Easy Chicken Enchiladas

1 store bought roasted chicken cut into small pieces (or 3 cups chopped chicken)
1 cup salsa
1 8 oz. cream cheese
1 small can diced, green chilis (mild)
1/2 tsp. cumin
1/2 tsp chili powder
1 reg. can pinto beans, drained (can also use drained black beans)
6 - 8 flour tortillas (medium size)
2 cups shredded monterey jack/colby or chedder cheese

Spray a 13 x 9 baking dish with Pam. Preheat oven to 350 degrees. Shred chicken and place in bowl.
In a medium saucepan, heat cream cheese and salsa until cheese melts. Add can of chilis and spices. Mix well. Pour over chicken, add can of beans, mix well. Warm tortillas in microwave for about 1 min. Spoon mixture in middle of tortilla and roll up. Place in baking pan. Put 2 cups shredded cheese on top. Cover with foil. Bake at 350 for 30 min.

You can pour a can of mild enchilada sauce over this before adding cheese. It is good that way too.
Spice can be adjusted by the heat of the salsa. I like to use medium salsa, but you can use hot or mild.

Nicole’s Amazing Quacamole

4 avocodos
2 tbsp. olive oil
1/2 sm. onion minced
2 sm. cloves garlic minced
1 sm. tomato finely chopped
1 tbsp. cilantro finely chopped
1/2 tsp. cumin
1/2 cup sour cream
1 tbsp. lime juice
1 tsp. red pepper flake (to taste)
salt and pepper
shot of hot sauce
I know this seems like a lot of ingredients. But most of the ingrdients you have in your refrigerator on a regular basis. And if you want to make it and can not find something around the kitchen…omit it.
Mash avocados and then add rest of ingredients. Mix well. Enjoy!!!

Pecan Pie Bars

de

Crust

2 cups flour
½ cup powdered sugar
1 cup cold butter or margarine

Topping

1 (14 oz.) can Eagle Brand sweetened condensed milk
1 egg
1 tsp. vanilla extract
1 (6 oz. pkg almond brickle chips
1 cup chopped pecans

1. Preheat oven to 350 degrees (325 for glass dish). In a medium bowl, combine flour and sugar, cut in butter until crumbly. Press firmly on bottom of ungrreased 13 x 9 baking pan. Bake 15 min.

2. Meanwhile, in medium bowl, beat Eagle Brand milk, egg and vanilla. Stir in brickle chips and pecans. Spread evenoly over baked crust.

3. Bake 25 min. or until golden brown. Cool. Chill thoroughly. Cut into bars. Store leftovers in refrigerator.

Note: Almond brickle chips can be hard to find at times. You can substitute the chocolate covered brickle chips, but you will have chocolate pecan bars instead of just pecan bars. Both are wonderful.

Ginger Strips

3/4 cup butter or margarine
1 cup white sugar
1 egg
¼ cup molasses
2 1/2 cups flour
2 tsp. baking soda
½ tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
½ tsp. ground cloves

Preheat oven to 350 degrees.

In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg and molasses. Combine the flour, baking soda, salt, cinnamon, ginger and cloves. Stir into the batter until it forms a dough. The dough may seem a bit crumbly, but that is ok. Keep mixing and it will come together.

Remove dough from bowl and knead a few times. Divide dough into 6 parts. Roll each part into a 12 in. log. Place 3 logs on each ungreased cookie sheet. Slightly flatten tops. Dampen with water with your fingertips and sprinkle with sugar. Bake for 10-12 minutes until just beginning to turn golden around the edges. Remove from oven and allow to cool for 5 min. Slice diagonally into strips using knife or pizza cutter. Allow to cool completely. Ice with glaze. Allow glaze to dry, separate and store in airtight container. I think these are better a day or two after they are made. They freeze well.

Icing Glaze

1 cup powdered sugar
1 tbs. melted butter
½ tsp. vanilla
Enough milk to make a spreadable glaze

Mix sugar, butter, vanilla and milk (tsp at a time) until glaze is formed. Spread over baked cookies. Allow to dry and separate cookies.

Tomato Soup

1 (14-ounce) can chopped tomatoes
3/4 cup extra virgin olive oil
Salt and freshly ground black pepper
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 cup chicken broth
1 bay leaf
2 tablespoons butter
1/4 cup chopped fresh basil leaves
1/2 cup heavy cream, optional

Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

Pepperoni Pizza Dip

8 oz. cream cheese, softened
1/2 cup sour cream
1/2 tsp. dried oregano
1/2 tsp. garlic powder
1/4 tsp. crushed red pepper flakes
3/4 cup pizza sauce
1/2 cup chopped pepperoni
1/4 cup sliced green onions
1/4 cup chopped green pepper
3/4 cup shredded mozzarella cheese

Combine first 5 ingredients in bowl. Mix well. Spread evenly in a 9 in. pie plate. Spread with pizza sauce. Sprinkle with pepperoni, green onions and green pepper. Bake at 350 for 10 min. top with mozzarella cheese. Bake for 5 min. longer or until cheese is melted and mixture is heated through. Serve with assorted crackers.

Donna’s Delicious Dip

8 oz. shredded mozzarella cheese
8 oz. shredded cheddar cheese
5 oz. sliced green olives, drained (small jar)
3 oz. pepperoni slices cut into quarters
4 oz. chopped mushrooms (small can drained)
1 small can sliced black olives, drained
2 cups real mayonnaise
2 green onions, minced

Mix all ingredients except pepperoni together. Spread in a 9 ” baking dish or a fancy baking dish. Top with pepperoni pieces. Bake in 350 oven for 15-20 min. or microwave until warmed through and cheese melts.

Serve with Tostito Scoops or any tortilla chips.

Cheese ball

1 8 oz. pkg. cream cheese
1 small container cheddar cheese spread
1 cup finely shredded cheddar cheese
1 tbs. finely chopped green pepper
1 tbs. finely chopped onion
2 tsp. worcestershire sauce
1/2 tsp. garlic powder
1 tsp. lemon juice
chopped pecans or sliced almonds
Soften cream cheese and cheddar cheese spread. Using hands, mix all ingredients together (except nuts) in a bowl. Form into a ball and roll in chopped pecans, or shape into a pine cone and place sliced almonds in rows to look like a pinecone. You can use a sprig of fresh or fake pine or fresh rosemary as a branch at the top of the cheese ball.

Summer Salsa

½ medium onion
3 baby carrots
¼ to ½ jalapeno pepper (depends on how hot you like it)
1/3 cup fresh cilantro
1 14 ½ oz. Can diced tomatoes
1 tsp. Adobo seasoning (found in Mexican food aisle)

In bowl of food processor or blender, pulse onion, carrots, pepper and cilantro until chopped, but not too fine. Add tomatoes and seasoning and pulse until well mixed.
Serve with chips.

Festive Sausage Cups

1 lb. hot sausage roll
2 tbl. margarine
10 green onions with tops, chopped
1 small can mushrooms, drained and chopped
1 small jar pimento stuffed green olives, drained and chopped
1/2 tsp. salt
1/4 tsp. black pepper
4 tbs. flour
2 cups whipping cream (may use half and half, but not milk)
4 boxes Athen’s fillo cups (found in frozen foods)
Kraft Parmesan cheese shreds

Crumble and cook sausage in large skillet over medium heat until browned. Pour off drippings and drain sausage on paper towels. In same skillet melt 2 tbs. margarine and saute green onions until soft about 3 min. Add mushrooms, olives, salt and pepper. Cook 3 min. more. Sprinkle flour over all and mix in well. Pour in cream and stir well. Add sausage and simmer until mixture thickens. Using a teaspoon, fill each fillo cup and then sprinkle with parmesan shreds. Place cups on cookie sheet and Bake for 10 min. at 400 degrees. Makes 60 appetizers.

Tips:

Use a food processor to chop onions, mushrooms and olives. No need to wash bowl after chopping onions, just add mushrooms and olives and chop after removing onions.

If you leave the fillo cups in the trays, they are easier to fill. You can make these ahead of time, put the trays in a plastic zip lock bag and freeze for later use. Remove appetizers from trays and place on cookie sheet. If baking from frozen state, add another 7-10 min. to baking time.

Italian Beef

3 to 4lbs. boneless chuck roast or if you are rich, a boneless tip roast
8 oz. jar pepperocini peppers, whole, with juice
8 to 10 cloves garlic, peeled
1/2 cup fresh parsley
3 slices raw bacon, cut into small pieces

Place meat in a crock pot. Put peppers, juice, garlic, parsley and bacon in bowl of food processor or blender. Pulse until mixture becomes a gooey green paste. Pour green mixture over meat. Cover and cook on low overnight or all day. Shred meat with fork in pot. Meat will fall apart. You can add some water if necessary for extra juice. Taste first and then adjust salt or pepper. Serve on sliced rolls. Sprinkle sandwiches with mozzarella cheese. Serve extra pepperocini peppers on the side.

Penne with Vodka Sauce

Melt or heat in large saucepan,
3 TBL butter or olive oil

Add:
1 onion finely chopped
1/2 cup chopped proscuitto (about 4-5 thin slices)
Cook, stirring until softened, about 5 min. Add 2 large cloves of garlic, finely chopped or crushed\
Cook, stirring, until just starting to look golden, about 2 min.

Stir in:
2 cans diced tomatoes
1/4 cup vodka
1/4 tsp. crushed red pepper flakes
Simmer briskly for 15 min.

Add: 1/2 cup heavy cream and heat through. Do not boil or it will curdle. I do not use cream, but use fat free half and half. It works great and cuts down on the calories.

Add 12 fresh basil leaves chopped.

Meanwhile, boil 1 lb. penne pasta. Drain pasta and mix immediately with sauce. Can use more chopped, fresh basil and romano cheese for garnish.

Italian Pork Chops

4 - 6 Pork chops, salt and peppered
1 med. onion sliced thin
1 green pepper sliced thin
16 oz. tomato sauce
2 tbsp. worcestershire sauce
1 tsp. prepared mustard

Brown chops in 3-4 tbsp. oil. Remove chops and add onion and pepper slices. Saute until soft. Return chops to pan with onions and peppers. Combine sauce, worcestershire sauce and mustard. Pour over chops. Cover and simmer 30-45 min. until chops are tender. This works best when made in an electric skillet. It can be put on simmer. This is best served with polenta or mashed potatoes. The sauce makes a great topping for either one.

Pasta with Broccoli

1/4 cup Olive oil or vegetable oil
1 head of broccoli (including stems broken and chopped into pieces)
4-5 cloves of garlic, sliced or crushed
1/2 cup water
salt/pepper
1 - 11/2 cups chicken broth
Boiled pasta

Saute garlic in olive oil until golden. Add broccoli, water, salt/pepper. Simmer 5-6 min. Add 1-1 1/2 cups chicken broth. Meanwhile, boil pasta. After draining, add broccoli mixture. Toss and sprinkle with fresh parmesan cheese.

Linda’s Easy Lemon Bars

BASE
1 BOX LEMON CAKE MIX
1/4 CUP BUTTER, SOFTENED
1 EGG

TOPPING
1 CAN LEMON FROSTING
1 (8 OZ) PKG. CREAM CHEESE, SOFTENED
1 EGG

HEAT OVEN TO 350. SPRAY PAM ON BOTTOM AND UP SIDES OF 13×9 IN. PAN. IN LARGE BOWL, COMBINE CAKE MIX, BUTTER AND EGG AT LOW SPEED UNTIL CRUMBLY. RESERVE 3/4 CUP MIXTURE; SET ASIDE. PRESS REMAINING MIXTURE IN PREPARED PAN.

COMBINE FROSTING, CREAM CHEESE AND EGG AT LOW SPEED UNTIL WELL BLENDED; BEAT AT HIGH SPEED UNTIL SMOOTH. SPREAD OVER BASE. SPRINKLE RESERVED CAKE MIXTURE OVER TOP.

BAKE AT 350 FOR 35-45 MIN. UNTIL EDGES ARE LIGHT GOLDEN BROWN AND CENTER IS ALMOST FIRM TO THE TOUCH. COOL COMPLETELY. STORE IN REFRIG

Sticky Buns

18-20 Rhodes frozen bread dough rolls (not Texas style)
1/2 cup chopped pecans
1/2 small box butterscotch pudding mix, dry (cook and serve type)
1 cup brown sugar
1 stick margarine
1 tsp. cinnamon

Generously grease a Bundt cake pan (never use a two piece angel food cake pan) with shortening. Sprinkle nuts on bottom of pan. Arrange frozen bread dough rolls in pan. Sprinkle with pudding mix.
In a sauce pan, cook margarine, brown sugar and cinnamon together until just boils and sugar is dissolved. Pour over rolls in pan. Cover loosely with a sheet of foil and allow to sit overnight on stove or counter. Remove foil and Bake next morning at 350 degrees for 30-35 min. or until brown on top and hollow sounding when thumped. Turn over onto platter and serve.

I like to make this the night before and put in the oven on timed bake. It will start baking the next morning and be ready for us when we get up. I always do this for Christmas morning or when I plan to take the rolls to work with me in the morning.

Easy Fruit Crisp

4-5 cups fresh fruit (blueberries, or sliced apples or sliced peaches)
1 cup sugar (I use 3/4 cups Splenda sugar blend to cut a few calories)
1 box Duncan Hines Butter Recipe Yellow Cake Mix
2 sticks butter
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 C. chopped pecans (optional) Best with apple crisp
Spray a 13 x 9 pan with Pam or other cooking spray. Place fruit in pan and spread evenly. Cover with sugar or Splenda sugar blend.
Place dry cake mix in a bowl. Add cinnamon and nutmeg. Cut butter into mix with a pastry blender or two knives until crumbly. Mix in pecans. Spread dry mixture over fresh fruit.
Bake at 350 degrees for 45-55 min. or until top is golden brown and bubbly.
Serve warm with ice cream or whipped topping.
NOTE: This can be made in an 8 x 8 pan. Just reduce fruit to about 2-2 1/2 cups and only use half of the cake mix and 1 stick of butter. Reduce sugar to 1/2 cup or Splenda to 1/2 cup. I still use the same amount of cinnamon and nuts.
For a really quick winter dessert, use canned pie filling and just make the topping.

Grilled Chicken Sandwiches

4 boneless, skinless chicken breasts, thawed (I use the kind in the bag from Sam’s Club)
Cavender’s All Purpose Greek Seasoning (found in spice isle near other seasoned salt)
4 slices monterey jack cheese
1 large red onion or 2 medium red onions, sliced thin
3 tbs. margarine
2 tsp. soy sauce
4 sandwich buns

Melt butter in a non-stick skillet. Add onion slices and saute until nearly soft. Add soy sauce and continue to cook a few minutes more, stirring often to make sure all are covered with sauce and just beginning to brown. Remove from heat and place in a small bowl for later.

Sprinkle Cavender’s seasoning on both sides of thawed chicken breasts. Grill until just done. Place slice of cheese on each breast. Put buns on grill over low heat. Close cover just to melt cheese and toast buns. Place a breast on each bun. Add onions on top and enjoy. Sandwiches are also good with spicy brown mustard as well as onions and cheese.

Light & Luscious Lemon Cake

1 pkg. Duncan Hines Lemon Supreme Cake Mix

Frosting

1 6oz can frozen lemonade concentrate, thawed (or 1/2 of a 12 oz. can)
1 can Eagle Brand sweetened condensed milk
1 8 oz. container Cool Whip
3-5 drops yellow food coloring
Lemon slices for garnish

Preheat oven to 350 F. Grease and flour 13×9x2 inch pan.
Prepare and bake cake following package directions. Cool in pan 15 min. invert onto cooling rack. Cool completely. Split cake in half horizontally.

For Frosting
Combine lemonade concentrate and sweetened condensed milk in medium bowl. Add food coloring. Fold in cool whip. Blend well. Place bottom cake layer on serving plate. Spread one-third of frosting on top. place top cake layer on frosting. Frost sides and top with remaining frosting. Garnish with lemon slices and mint leaves. Refrigerate until ready to serve.

NOTE: This can be made in 2 9″ round pans. Split each layer and you have a 4 layer torte! It looks very pretty this way too.

Italian Pasta Salad

1 box scroodle or corkscrew noodles
1 small can chopped black olives, drained
1 small jar pimemtos
1 medium red onion, chopped
1/3 lb. deli hard salami, sliced thin and diced into small pieces.
1/2 cup Kraft parmesan cheese shredds
1 pkg. Good Season’s Italian dressing mix, made into salad dressing
(If you do not have their cruet, you can just follow the directions on the package and make it in your own container)

Boil noodles according to package directions, but not too soft. Drain well and allow to cool about 15 min. Place noodles in bowl, add all other ingredients and pour entire cruet of Italian dressing over all. Mix well, salt and pepper to taste and store in refrigerator. My husband likes this salad when the noodles are still warm. It is good either way.

TIP: I stack the salami together, cut into strips and then cut the strips crosswise into small pieces.

Red Velvet Cake

1/2 C. Unsalted butter, softened
2 eggs room temp
2 2/3 C. Cake flour, spooned and leveled
2 level Tb. of unsweetened cocoa powder
2. tsp vanilla
1 3/4 C. sugar
1 bottle red food coloring (single bottles that you buy, not the ones that come in the little packs)
1/2 tsp. salt
1/2 cup canola or vegetable oil
1 1/3C. buttermilk room temp
1 tsp. baking soda in 1 Tbsp. vinegar
Be sure to put B. soda in vinegar before mixing rest of ingredients. Cream
Butter and sugar until light and fluffy. Add eggs. Beat well. Add oil and vinegar mixture. Beat till combined.  Mix flour, salt & cocoa together. Add to butter mixture  alternately with buttermilk. Beat after each addition beginning and ending with dry ingredients. Bake 25-30 min. at 350 degrees in 2 9″ greased and floured pans.

Most people make cream cheese icing for this cake. My mom always made a cooked white icing for this cake and it's my favorite. You can use any cream cheese recipe, or this one.  This is her recipe for the frosting:
1 C. Milk
1 1/4 C. granulated sugar
1/4 C. flour
3/4 C. Shortening
1 tsp. vanilla
Combine milk and flour in a saucepan.  Cook over medium heat until thick (like a white sauce) Stir constantly. Set aside to cool. Cream sugar & shortening until light and fluffy. Add vanilla & cooled cream sauce. Beat until icing becomes stiff. You can also use butter instead of Crisco but it will have a yellowish color instead of white. I've done both. The butter is richer.

Texas Sheet Cake

2 cups flour
2 cups sugar
¼ cup baking cocoa
½ tsp. cinnamon
1 tsp. baking soda
1 stick butter or margarine, melted
½ cup vegetable oil
1 cup water
2 eggs, slightly beaten
½ cup buttermilk
1 tsp. vanilla

Preheat oven to 400 F. Grease and flour a 15 x 11 x 1 in. jelly roll pan.

Mix flour, cocoa, cinnamon, soda and sugar together in large bowl. Add buttermilk, melted margarine, water, vanilla and eggs. Mix well until you have a smooth, thin batter. Pour into prepared pan. Bake for 20-25 or until toothpick comes out clean.
While cake is baking, make frosting.

Frosting

1 stick butter or margarine
1 tsp. vanilla
¼ cup cocoa
¼ cup plus 2 tbs. buttermilk
1 lb. box powdered sugar
1 cup chopped pecans

Melt butter in heavy saucepan. Add milk and cocoa and stir, stir, stir until all blended together and hot (do not scorch). Remove from heat and stir in powdered sugar and vanilla until smooth. Add pecans.

When cake is done, open oven and pull out rack but do not remove cake. Immediately pour frosting over cake. Remove from oven and spread frosting to cover entire cake. Allow to cool completely before cutting.

Creamy Cole Slaw

10 cups shredded cabbage

1 cup shredded carrot

2/3 cup bell pepper, chopped
1/2 cup evaporated milk
1/2 cup mayonnaise
1/4 teaspoon hot sauce
1/3 cup vinegar
2 teaspoons mustard
1 tablespoon sugar
1/2 teaspoon celery seeds
1 1/2 teaspoon salt

In a large bowl, combine cabbage, carrot and pepper, set aside
In second bowl combine milk and mayonnaise, blend until smooth.
Add remaining ingredients, blend well
Pour over cabbage mixture
Toss gently, until well mixed
Refrigerate overnight

White Chicken Chili

1 store-bought roasted chicken (I like the lemon pepper one)
1 24oz. jar of Randall’s white beans or 2 cans of white beans.
1 24oz. jar of mild or medium chunky salsa (I always use medium, but you can use hot if you really want some “kick”)
1 14oz can Swanson’s or College Inn chicken broth (sometimes I add 2 cans depending on the thickness of the chili)
1 tsp. ground cumin
1 tsp. chili powder
1 cup shredded Mexican blend cheese or shredded cheddar cheese

Remove skin from chicken. Cut or shred chicken into bite sized pieces. Combine chicken and next 5 ingredients in a Dutch oven or soup pot. Heat through and adjust seasoning (salt, pepper) to taste. (Some salsas can be salty, so I always taste the chili after it is heated through and add salt if necessary). Ladle into bowls and top with shredded cheese. Serve with warm corn bread or warm tortillas.

Betty’s Sausage and Cheese Strata

1 lb. Italian sausage
1 med. Onion, chopped
6 eggs
1 c. sharp shredded cheddar cheese
2 cups milk
½ tsp. salt
1 tsp. dry mustard
6 slices white bread, cubed

Grease a 9 x 13 baking dish.
Brown onion and sausage together. Drain grease from sausage. Beat eggs, milk, salt, mustard in bowl. Layer bread cubes in bottom of 9 x 13 pan. Put sausage/onion mixture on top of bread. Put cheese on top of sausage. Pour milk/egg mixture over all. Refrigerate overnight. Bake at 350 for 45 min. or until center is set and top is golden.

If recipe is increased to 1 ½ x then increase baking time to 1 hr. or 1 hr. 15 min.

Punch Bowl Cake,

2 chocolate cake mixes
2 large boxes instant chocolate pudding mix
1 large tub cool whip
1 large jar chocolate fudge sauce
6 heath bars crushed or 1 package Heath bits (in choc. chip section)

Prepare cake mix according to package directions in two 13 x 9 pans. Cool, cut into cubes.
Prepare boxes of pudding mix using 5 cups of milk instead of 6. Allow to thicken (about 10-15 min.)

In a large punch bowl:

Layer 1/3 of the cake cubes, 1/3 of pudding, 1/3 of cool whip, 1/3 of crushed Heath bars and drizzle with 1/3 of fudge sauce. Continue to layer two more times ending with Heath bars. Drizzle fudge sauce in a pattern on top. Cover with Saran wrap and chill overnight or at least 8 hours. Serve with a large spoon or a punch ladle. Serves 15.

Pecan Breakfast Casserole

1 lb. package breakfast sausage, browned, crumbled and drained
1 16oz. loaf of cinnamon-raisin bread cubed
6 eggs
1 ½ cups milk
1 ½ cups half-and half
1 tsp. vanilla
¼ tsp. ground nutmeg
½ tsp ground cinnamon
1 cup packed brown sugar
1 cup coarsely chopped pecans
½ cup butter or margarine, softened
3 Tbl. Maple syrup

Brown sausage, crumble and drain fat. Spray a 13 x 9 pan with non-stick cooking spray. Place bread cubes in dish. Add browned sausage. In a large bowl, beat together the eggs, milk, half-and-half, vanilla, nutmeg and cinnamon. Pouir over bread and sausage, pressing sausage and bread into the egg mixture. Cover and refrigerate overnight.
Prepare topping: In a bowl, combine brown sugar,pecans, butter or margarine and maple syrup. Drop by teaspoonfuls over top of egg mixture. Bake in a 350 degree oven for 35 to 40 minutes or till knife inserted near center comes out clean.

Lumber Jack Potatoes

3-5 large, long white baking potatoes, peeled and sliced ¼ in. thick (about 6 cups)
1 cup chopped onions
6 Tbs. butter or margarine
1 Tbs. dried parsley
1 tsp. garlic salt
½ tsp. pepper
3/4 tsp. dried thyme leaves, crushed
3/4 tsp. dried sage, crushed
3/4 tsp. dried crushed rosemary
2 cups shredded Swiss cheese
1 cup shredded cheddar cheese
In a large saucepan, cook the potato slices in lightly salted boiling water for 12 to 14 min. or till just tender. Drain off water.
In a heavy, large skillet, melt butter and cook onions and potatoes over medium-high heat till potatoes are lightly browned, turning often. You can add a couple more TBS of butter if they seem to dry. Add dried parsley, garlic, pepper, thyme, sage and rosemary. Toss lightly. Lightly spray a 13 x 9 pan with non-stick cooking spray. Spoon mixture into baking dish. Sprinkle evenly with shredded cheese. Bake in a 350 degree oven for 20-25 minutes till heated through.
NOTE: You can add 1 lb. of cooked breakfast sausage (Jimmy Dean, etc.) to this and make it a breakfast casserole/ Side dish.

You can also add more seasoning if you like and for a more rustic dish, scrub the skins and slice and cook with the skins on.

Apple Spinach Salad

1 6 oz. package fresh baby spinach
2 small Granny Smith apples chopped
1/2 c. cashews
1/4 c. golden raisins
1/4 c. sugar
1/4 c. apple cider vinegar
1/4 c. vegetable oil
1.4 t. garlic salt
1/4 t. celery salt

Combine first 4 ingredients in a bowl.
Whisk toether sugar and next 4 ingredients until blended.
Seve dressing with salad.

(You can chill dressing up to 1 day. Whisk well before
serving.)

Apple Pie ‘63

This is a delicious apple, caramel, cream cheese, nutty, gooey pie made in a sheet cake or jellyroll pan. It was a Pillsbury Bake-Off winner. Enjoy

Caramel Sauce
28 Kraft caramels, unwrapped
½ cup evaporated milk or half-and-half

Crust
2 ½ cups Pillsbury Flour
¼ cup sugar
1 ½ tsp. salt
½ cup margarine or butter
¼ cup oil
¼ cup water
1 egg, beaten

Apple Filling
6 cups sliced, peeled apples (about 6 medium)
1 cup sugar
1/3 cup flour
1 tsp. grated lemon peel
2 TBS. lemon juice

Topping
1 (8 oz). pkg. cream cheese, softened
1/3 cup sugar
1 egg
1/3 cup chopped pecans

Heat oven to 375 F. In small saucepan, combine caramels and milk; cook over low heat, stirring occasionally, until caramels are melted. Keep warm.

Lightly spoon flour into measuring cup; level off. In a large bowl, combine 2 ½ cups flour, ¼ cup sugar and salt. Using pastry blender or two knives, cut in margarine until mixture resembles coarse crumbs. Add oil, water and egg; mix well. Press crust mixture evenly in bottom and up sides of ungreased 15×10x1-inch baking pan.

In large bowl, combine all apple filling ingredients; toss lightly. Spoon into crust-lined pan. Drizzle with warm caramel sauce.

In small bowl, combine all topping ingredients except nuts; beat until smooth.
Spoon over apples, spreading slightly. Sprinkle with nuts.

Bake at 375 F for 35-45 min. or until light golden brown. Cool. Cut into squares. Refrigerate.

Asparagus with Parmigiano-Reggiano

1 lb thin asparagus spears
2 tablespoons olive oil
1/2 teaspoon fine sea salt (fleur de sel is excellent here)
1/8 teaspoon fresh ground pepper
1 tablespoon balsamic vinegar
2 ounces parmigiano-reggiano cheese, grated

Preheat oven to 450 degrees.
Wash the asparagus and break the tough ends off (no need to peel them in my opinion).
Place the asparagus in a roasting pan and drizzle on the oil and sprinkle with the pepper.
Shake the pan to coat the asparagus evenly with oil.
Place in the oven and roast until asparagus is softened but retains a little crunch, about 10 to 12 minutes.
Remove from oven, arrange on a serving platter and top with the balsamic vinegar, fleur de sel and freshly grated parmesan (no kraft please! Use the real stuff).
Serve immediately.

Spicy Caribbean Soup with Rice

Ingredients:

1 cup chopped onion
1 clove garlic, minced
3 tbsp butter or margarine
1 bay leaf
1/2 tsp hot red pepper flakes
1 tsp ground coriander
1/2 tsp ground allspice
1/2 tsp salt
1/4 tsp ground black pepper
5 cups chicken broth
6 cups cubed winter squash*
2 cups cooked chicken cubes (I buy a roasted chicken at the store, take off skin and cut it up for the soup)
3 cups hot cooked rice
Cilantro sprigs for garnish (optional)
Procedures:
Cook onion and garlic in butter in large saucepan or Dutch oven over medium-high heat.
Add bay leaf, pepper flakes, coriander, allspice, salt, black pepper and chicken broth.
Bring to a boil; simmer, covered, 10 to 15 minutes.
Add squash; simmer, covered, 10 to 15 minutes, or until squash is tender but still slightly firm. Remove bay leaf.
Reserve 1 1/2 cup squash cubes; puree remaining mixture.
Return reserved squash and pureed mixture to saucepan.
Stir in chicken cubes; cook until thoroughly heated.
Serve soup topped with hot rice.
Garnish with cilantro and pepper flakes, if desired.
*Any type of winter squash (hubbard, acorn) or pumpkin may be substituted.

If soup is too thick you can add more chicken broth. 

Rich n’ Creamy Bars

—–BROWNIES—–
1 pk DUNCAN HINES Chocolate Lovers’ Double Fudge Brownie Mix
2 Eggs
1/3 c Water
1/4 c CRISCO Oil or CRISCO PURITAN Oil
1/2 c Chopped pecans
—–TOPPING—–
1 pk Cream cheese, softened (8oz)
2 Eggs
1 lb Confectioners’ sugar
1 t Vanilla extract

Directions:
1. Preheat oven to 350′F. Grease bottom of 13×9″ pan
2. FOR BROWNIES, combine brownie mix, contents of fudge packet from Mix, 2 eggs, water and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Stir in pecans. Spread evenly in pan.
3. FOR TOPPING, beat cream cheese in large bowl at medium speed with electric mixer until smooth. Beat in 2 eggs, confectioners’ sugar and vanilla extract until smooth. Spread evenly over brownie mixture. Bake at 350′F. for 45-50 minutes or until edges and top are golden brown and shiny. Cool completely. Refrigerate until well chilled. Cut into bars. Makes 48 bars.

Teriyaki Beef with Broccoli

1 1/4 lbs London broil or Sirloin

12 oz can ginger ale
10 oz package frozen broccoli, thawed
5 oz can sliced water chestnuts, drained
1/2 cup terriyaki sauce
3 cloves garlic, minced
2 scallions, sliced
1/2 tsp red paper flakes
3 tsp. sesame oil
1 Tbsp cornstarch dissolved in 1 Tbsp water

Put steak in the freezer for 30 minutes so that it will be easier to cut; in a resealable bag, combine half a can of ginger ale with the terriyaki sauce, garlic, scallions, pepper flakes and 2 tsp of oil. Pour half into bowl.

Cut the steak crosswise into 1/4″-thick slices and put them in the bag. Shake well and refrigerate for at least 1 hour.

Put 1stp. oil in a 2 quart dish and nuke for 30 seconds or until hot. Add steak slices and cook for 3 to 4 minutes, stirring a few times. Add broccoli and water chestnuts. Heat for 1 to 2 minutes. Discard juices.

Pour extra bowl of sauce into the dish and heat. Stir in cornstarch and water mixture. Cook with dish uncovered for 4 to 5 minutes, or until sauce thickens. Serve over hot, cooked white rice.

I usually make this on the stove instead of in the microwave. I cook the steak slices in a non-stick skillet in oil. Add the veggies and then add the remaining sauce and cornstarch mixture. It works well this way too.

Pot Roast

Pot Roast

Filed under: Entrees — Marilyn @ 3:31 pm

Pot Roast

1 (3-pound) boneless chuck roast
1 1/2 teaspoons House seasoning, recipe follows
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed Or 3 tsp. beef bouillion granuales
2 garlic cloves, crushed
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup Chardonnay

Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a slow cooker, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours or high for about 6. Meat will be very tender and nearly fall apart.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix seasonings together and store in small, plastic container. Can be used for steak, chicken, chops etc.

Paula Deen's Old Fashioned Meatloaf

Old Fashioned Meatloaf

1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats
Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard

Preheat oven to 375 degrees F.
Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.

Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.

Mahi Mahi Sandwiches

4 Mahi Mahi skinless filets (6 oz. each, 1-inch thick)
2 tablespoons olive oil
1/2 cup of lime juice (or juice of approximately 4 limes)
1 tablespoon crushed cumin seed or ground cumin
Kosher salt and freshly cracked black pepper to taste
8 pieces Hawaiian sweetbread

In a shallow dish, place filets and rub with olive oil, lime juice, cumin, salt and pepper. Cover and refrigerate for 2-4 hours. Over a medium hot grill, grill fish 4 to 5 minutes on each side. Toast bread. Put Mahi Mahi on toasted bread with a spoonful of pineapple chutney.

Pineapple Chutney
2 tablespoons vegetable oil
1/2 red bell pepper finely diced
1/2 red onion finely diced
2 tablespoons minced fresh ginger
1 tablespoon minced hot red chile
1 tablespoon curry powder
2 cups fresh pineapple medium diced
1/2 cup white vinegar
1/4 cup orange juice
1/3 cup brown sugar
1 teaspoon salt

In a 12″ sauté pan, heat oil over medium-high heat until hot. Add red pepper and onion and sauté 5 to 7 minutes stirring constantly. Add ginger, chile, and curry powder. Sauté one minute. Add pineapple, white vinegar, orange juice, brown sugar and salt. Reduce heat to medium low and simmer 10-15 minutes (or until liquid is reduced by half)-remove and cool to room temperature.

Santa's Snickers Surprise

2 sticks butter (softened)
1 cup creamy peanut butter
1 cup light brown sugar
1 cup sugar
2 eggs
1 tsp. vanilla
3 1/2 cups all purpose flour (sifted)
1 tsp. baking soda
1/2 tsp. salt
1 pkg. (13 oz.) Snickers Miniatures

1. Combine the butter, peanut butter, and sugars using a mixer on a medium to low speed until light and fluffy.
2. Slowly add eggs and vanilla until thoroughly combined. Then mix in flour, salt and baking soda.
3. Cover and chill dough for 2-3 hours.
4. Unwrap all the Snickers Miniatures.
5. Remove dough from refrigerator. Divide into 1 tablespoon pieces and flatten.
6. Place a Snickers Mini in the center of each piece of dough.
7. Form the dough into a ball around each Snickers mini.
8. Place on a greased cookie sheet and bake at 300 degrees for 10-12 minutes.
9. Let cookies cool on baking rack or wax paper. (Holiday Hint: Spruce up Santa’s surprise with powdered sugar and drizzle melted chocolate over the top of each cookie!)

Enjoy

*Note: I found that these made really big cookies, so I cut each Snicker mini in half instead of using a whole candy piece in each cookie. It made a smaller, bite-sized cookie.

They really do look nice if you dust them with powdered sugar and then melt some choc. chips an drizzle zig-zag lines over the top of each cookie.

Mexican Lasagne

Mexican Lasagna

12-15 regular flour tortillas
1 ½ lb. Lean Ground beef
1 medium onion, chopped
1 medium green pepper, chopped
3 small cans tomato sauce
1 14 ½ oz. Can diced tomatoes
1 pkg. Taco seasoning
1 small can chopped black olives
1 8 oz. Pkg. Shredded mozzarella cheese
1 8 oz. Pkg. Shredded sharp cheddar cheese
1 ½ cups crushed tortilla chips

Brown beef, onion and green pepper together. Drain excess fat. Add tomato sauce, tomatoes and taco seasoning. Mix well and heat through for about 15 min. You may add about ¼ cup water if needed. Meanwhile, cut 12 flour tortillas in half. Line bottom of 13 x 9 pan with 3 of the cut tortillas. Place 2 cut sides toward outside of pan on each long side. Place 1 cut side toward each of the ends of the pan. Place a whole tortilla in the middle to fill space in center of pan. Spoon sauce over tortillas. Spread some black olives over sauce, sprinkle cheese over sauce. Repeat layers until you have made 4 layers. Finish with sauce and cheese. Cover with foil and bake at 350 for about 35 minutes or until heated through and bubbly. Remove foil and sprinkle crushed tortilla chips on top and bake for 10 minutes more. Serve with Spanish rice and sour cream.

Julian Apple Pie Company Dutch Apple Pie

Julian Apple Pie Company Dutch Apple Pie

Recipe By :Liz
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pie crusts
Filling:
12 medium apples — peeled and sliced
1 cup sugar
2 Tablespoons flour
Crumb Topping:
2 1/2 cups flour
2 1/2 cups sugar
1 1/2 cups margarine — cold

Prepare pie crust as normal in a 9 inch pie tin or plate.

Mix peeled and sliced apples with 1/2 cup sugar and flour in a large bowl. Divide apples and fill two pie crusts.

Mix remaining flour and sugar in a large bowl. Cut in margarine with pastry blender until mixture has a crumbly texture. Cover apples with crumb mixture.

Bake at 375 degrees for 1 hour or until small sharp knife feels no resistance.

Jennia’s Notes: Watch crumb topping tends to get overdone- you may need to cover it loosely with foil at the end of baking.

Source:
“Julian Apple Pie Company Apple Cookbook.”
Yield:
“2 pies”