Recipes by Kristen:
Tortilla Pie
3 10 in. flour tortillas
3/4 c. refried beans (times 2)--I use the fat free variety.
1/2 c. shredded Jack cheese (times 2)
1/4 c. salsa (times 2)
1/2 c. shredded cooked chicken (times 2)
sour cream for garnish
Put one tortilla into a greased pie plate.
Spread with 3/4 c. beans, 1/2 c. cheese, 1/4 c. salsa, 1/2 c. chicken.
Top with tortilla and layer with all of the above.
Top with 3rd tortilla.
Cover and microwave for 5 minutes at 100% power.
Pop in oven and broil 30 seconds to crisp the top tortilla.
Serve with sour cream.
Mexican Pot Pies
oil or cooking spray
1 onion, diced
1 1/2 lbs. ground turkey
1 T. chili powder
3/4 t. salt
1/2 t. pepper
13 3/4 oz. can chicken broth
3 T. flour
10 oz. can Mexicorn
4 1/2 oz. can chopped green chiles
1 lg. tomato, diced
1 tube refrigerated corn biscuits (8 biscuits)
Saute onion in oil or spray.
Add turkey, chili powder, salt, and pepper. Cook 5 min.
Whisk together chicken broth and flour in small bowl.
Stir into skillet with corn and chiles. Cook 5 min.
Remove from heat. Add tomato.
Transfer to 8 individual disposable foil tart pans or 1 1/2 c. ramekins.
Top each with a slightly rolled out biscuit.
Put on baking sheet and bake at 350 for 16 minutes, until browned and filling is bubbly.
This one takes a total of 30 minutes to make (including bake time).
Spicy Turkey Patties
1 1/2 lb. ground turkey
1 1/2 c. finely shredded fresh bread
1/4 c. finely chopped yellow onion
1/2 c. no fat ricotta cheese
1 egg
2 cloves minced garlic
1 t. rubbed thyme
1 1/2 t. parsley (more if it's fresh)
1 t. basil
1/2 t. salt
1/4 t. pepper (I use a red and black blend)
liberal dash hot sauce
vegetable cooking spray
Combine all ingredients in a bowl, mix and form into 8 patties.
Spray cooking spray into skillet and saute patties (4 at a time).
Serve with fruit salsa or chutney.
Corn Salad
3 cans white shoepeg corn, drained
3 or 4 tomatoes, diced
1 onion, diced
4 T. low fat mayonaise
1 t. pepper
>sprinkle with Accent
Mix all ingredients in a bowl and chill in fridge for a couple hours.
Roasted Tomato Soup
4 large tomatoes
1 sweet whole onion, peeled
1 t. olive oil
1 T. garlic, chopped
1/4 t. cinnamon
1/2 t. nutmeg
1/4 t. ginger
1/2 t. sugar
2 c. chicken broth
Preheat oven to 350.
Spray baking sheet with non-stick spray and place tomatoes and foil wrapped onion on baking sheet.
Roast tomatoes and onion about 45 min. until tomatoes are golden brown.
Remove from oven and cool 20 min.
Remove tomato skins and discard.
Cut onion into chunks and saute onion and garlic in olive oil.
Add roasted tomatoes, mashing them up with a spoon while cooking.
Add spices and sugar, stirring well to combine.
Add chicken broth and bring to a slow boil, stirring constantly.
Reduce heat to low and simmer 20 min. to allow flavors to blend.
Makes 4 servings
Dilled Chicken
1/4 c. flour
1 or 2 chicken boullion cubes
1 t. dill weed
1/4 t. paprika
1/4 t. pepper
1 1/4 c. skim milk
1 c. lowfat plain yogurt
4 skinless boneless chicken breasts
Arrange chicken in casserole dish.
Mix flour, boullion, dill, paprika, and pepper in saucepan with 1/2 of the milk until smooth.
Stir in remaining milk and yogurt.
Heat and stir until mixture boils and thickens.
Pour over chicken and sprinkle with paprika.
Cook uncovered in 350 degree oven for 1 1/2 hrs. until tender
Chicken Kebabs with Cherry Tomatoes and Honey-Oregano Sauce
1 tsp. canola oil
6 garlic cloves cut into 18 pieces
1 lb. chicken, cubed
2 T. honey
2 t. dried oregano (or 2 T. fresh)
pinch red pepper flakes
juice of 1/2 lemon
12 cherry tomatoes
Heat oil and brown garlic. Remove from heat and cool.
Put chicken and all remaining ingredients except tomatoes in a large bowl.
Add garlic and oil and toss.
Thread chicken onto 4 skewers, alternating with tomatoes.
Oil grill and grill kebabs for 10-15 min.
Turkish Honeymoon Pasta
rotini pasta (or other pasta that will hold sauce well)
16 oz. plain, no-fat yogurt
6 garlic cloves, minced
4 T. mint flakes
red pepper flakes to taste
Mix minced garlic into yogurt and refrigerate for at least 2 hours.
Cook pasta according to box.
When ready to serve dinner, add mint flakes and red pepper flakes to the yogurt and garlic.
Spoon yogurt mix over pasta.
Southwestern Chicken Salad
3 c. diced cooked chicken
1/2 green pepper, chopped
1 celery stalk, chopped
1 c. plain no fat yogurt (or mayo)
1 16 oz. jar salsa
1/2 c. finely shredded cheddar cheese
Combine chicken, pepper, and celery in a large bowl.
Mix yogurt and salsa in a small bowl and pour over chicken, tossing to mix.
Chill thoroughly.
Serve on a bed of crisp lettuce with tortilla chips (optional).
Baked Parmesan Tomatoes
tomatoes
mayonnaise
parmesan cheese
dill weed
pepper
Slice tomatoes in half. Spread sliced open portion with a thin layer of mayo. Sprinkle with parmesan, dill and pepper. Bake at 350 until soft (about 15 min.).
Hawaiian Chicken
1 8 oz. bottle Thousand Island dressing
4 chicken breasts
1 6 oz. jar apricot preserves
1 pkg. dry onion soup mix
2 t. soy sauce
salt and pepper to taste
Salt and pepper chicken.
Place in single layer in bottom of baking dish.
Mix dressing, preserves, soup, and soy sauce and spoon over chicken.
Bake at 350 uncovered for 1 hr.
Kit Kat Bars
2 c. graham cracker crumbs
1 c. margarine
1/3 c. sugar
1 c. brown sugar
1/2 c. milk
Club crackers
1/2 c. chocolate chips
1/2 c. butterscotch chips
2/3 c. peanut butter
Mix crumbs, marg., sugar, brown sugar, and milk in a pan. Bring to a boil.
Boil 5 minutes, stirring constantly.
Line ungreased 9x13 pan with one layer of crackers. Pour half of mixture on top. Layer with crackers. Pour remaining mixture on top. Layer with crackers.
Melt peanut butter, chocolate chips, and butterscotch chips and pour over all.
Cool, cut, and eat.
Make Ahead Party Apple Salad
dressing:
1/4 c. sugar
2 T. flour
1 c. water
2 T. vinegar
1 t. vanilla
1 T. butter
Mix all ingredients in a saucepan. Bring to a boil, stirring constantly.
Remove from heat and cool.
salad:
3 red apples
1 c. miniature marshmallows
1/2 c. chopped celery
1/2 c. chopped nuts
1/2 c. drained crushed pineapple
1/2 c. raisins
When dressing is cool, pour over fruit mixture and toss lightly.
Refrigerate over night.
Hot Spinach Dip
1 c. Miracle Whip
1 pkg. (10 oz) frozen chopped spinach
1 c. shredded cheddar cheese
1/2 c. grated parmesan cheese
1 clove garlic, minced
Mix all ingredients together.
Spoon into 9 in. pie plate.
Bake at 350 for 20-25 min. or until lightly browned.
Cheesy Bagel Chips
1 c. shredded sharp cheddar cheese
1/4 c. chopped onion
2 T. mayo
1 t. worchestershire sauce
bagel chips
Combine cheese, onions, mayo, and worchestershire sauce, mixing until well blended. Top bagel chips with mix and bake at 350 until cheese is melted.
Hot Artichoke Dip
1 c. Miracle Whip
1 can (14 oz.) artichoke hearts, drained and chopped
1 c. grated parmesan cheese
1 clove garlic, minced
Mix all ingredients. Spoon into pie plate and bake at 350 for 20-25 min. until lightly browned.
Taco Dip
1 lb. ground beef
1 pkg. dry taco seasoning
1 6 oz. can tomato paste
1 c. sour cream
1 lb. Velveeta cheese
Brown ground beef, drain. Mix in taco seasoning and tomato paste.
Put beef mix in microwave safe dish. Spread sour cream over beef. Top with cheese and microwave until cheese is bubbly.
Greek Low-Fat Red Pepper Feta Dip
2 large sweet red peppers
1 c. crumbled feta cheese
2 t. red wine vinegar
pinch sugar
pinch cayenne
Cook peppers at 350 for 20 min. until slightly scorched. Let cool, peel and seed.
In blender or food processor, puree all ingredients.
Beef Taco Bake
1 lb. ground beef
1 can condensed tomato soup
1 c. salsa
1/2 c. milk
6 flour tortillas
1 c. shredded cheddar cheese (reserve 1/2 c.)
Brown and drain beef.
Add all the rest of the ingredients (only 1/2 c. cheese) to skillet and mix thoroughly.
Spoon mixture into 2 qt. shallow baking dish. Cover and bake at 400 for 30 min.
Sprinkle with remaining 1/2 c. cheese.
Bellefield Potatoes with Chicken
2 lb. bag frozen hash browns
2 c. shredded cheddar cheese
1/2 c. onion
1 t. salt
1/2 t. pepper
1 can cream of chicken soup
1 c. sour cream
1 c. chicken, cooked and diced
2 c. crushed Ritz crackers
3/4 stick margarine
Mix all ingredients except crackers and margarine together and pour into casserole dish.
Mix crackers and marg. (I throw them in the micro to mix them faster) and top casserole with this mix.
Bake 1 hr. at 350.
Herbed Tomato and Potato Salad
8 small red potatoes
1/2 c. chopped fresh basil or 3 T dried basil
1/3 c. chopped fresh sage leaves or 2 T dried
1/3 c. chopped fresh mint or 2 T dried
1/2 c. olive oil
1/2 c. red wine vinegar
5 roma tomatoes, cut in fourths
1 small onion, finely chopped
Boil potatoes until tender. Drain and cool. Slice them into 1 1/2 in. slices.
Gently mix potatoes amd remaining ingredients. Cover and refrigerate 2 hours.
Mom's BLT Pasta Salad
12 oz. pasta
1/2 green pepper, finely chopped
3 medium tomatoes, diced
1 lb. bacon, crumbled
1/2 c. mayo
1/2 t. salt
1/4 t. pepper
Cook pasta, drain, and rinse in cold water. Add remaining ingredients and season to taste.
Baked Dill Tomatoes
You slice the tomatoes in half, lightly salt and pepper them (I usually omit the salt), spread them with a very thin layer of mayo and then sprinkle them with dill weed and parmesan cheese. Bake at 350 until soft.
Almond Turkey Salad Wraps
2 flour tortillas
1/2 c. mayo
1/2 tsp. lemon juice
1/8 tsp. dill
1 1/2 c. shredded cooked turkey
1/2 c. shredded romaine lettuce
1 Tbsp. sliced green onion
1/4 c. slivered almonds
Mix mayo, lemon juice and dill until smooth and creamy.
Stir in turkey, lettuce, onion, and almonds.
Divide fillings between tortillas and enjoy.
Apple Cinnamon Bread
1 c. shortening
2 c. sugar
4 beaten eggs
2 c. chopped apples
4 c. flour
4 T. buttermilk
2 t. baking soda
1 t. salt
2 t. lemon juice
2 t. vanilla
1 t. cinnamon
Mix together and top with cinnamon sugar. Bake loaves at 350 for one hour.
Onion and Apple Casserole
4 lg. onions
4 med. apples
8 slices bacon
1/2 c. bread crumbs
3/4 c. hot stock or water
1/2 t. salt
Peel onions and apples crosswise into 1/8 in. slices. Saute and then mince bacon. Reserve 2 T. bacon fat. Toss bread crumbs into fat and reserve. Grease a baking dish and arrange onions, apples, and bacon in alternate layers. Combine stock and salt and pour over casserole. Bake covered at 375 for 30 min. Uncover, dot with reserved bread crumbs and bake an additional 15 min.
Peasant Style Curried Apple and Sweet Potato Soup
1/4 c. raisins
1 bottle (12 oz.) beer
4 T butter
1 onion, diced
2 tart apples, unpeeled, cored, and diced
1 T curry powder
2 t. finely minced fresh ginger
2 tomatoes, chopped
2 T. flour
Pam cooking spray
3 c. chicken stock
1/4 c. thawed frozen apple juice concentrate (do not dilute!!!)
1 in. cinnamon stick
1 t. soy sauce
2 med. sweet potatoes, peeled and finely diced
1 can (15 oz.) chick peas
salt and pepper to taste
Soak raisins in beer for at least 30 min. or as long as overnight. Then drain raisins and reserve both raisins and beer.
Melt butter in skillet. Saute onion. Add apples and saute again. Sprinkle with curry and cook about 8 min. Add ginger and tomatoes. Cook until liquid is mostly gone. Add flour and cook for another minute. Gradually add the beer, stirring to avoid lumps. Cook 5-7 min. Transfer this mix to a food processor, add raisins and blend until pureed.
Spray Pam in soup pot. Combine stock, apple juice concentrate, cinnamon stick and soy sauce. Bring to a boil. Add sweet potatoes and cook partially covered on med. low heat for 30 min.
Remove cinnamon stick from stock and add apple puree and chick peas. Season with salt and pepper.
To make this a bit fancier, you can omit the tomatoes and chick peas and serve with creme fraiche. To manipulate the taste a bit: for sweeter, more apple juice concentrate; spicer, cayenne pepper; or add a tad more soy.
Apple Crispie
4 lg. red apples
3/4 c quick cooking oatmeal
1/2 c flour
3/4 c dark brown sugar
1 t ground cinnamon
2 t vanilla extract
8 T softened butter
Preheat oven to 350 and grease a 9x9 baking dish.
Peel, core, and slice apples and place them in the dish.
Combine oatmeal, flour, brown sugar, cinnamon, and vanilla. Cut butter into small pieces and blend them into oatmeal mix until well mixed.
Spread mix over apples and bake until lightly browned (30-35 min.).
Shades of Autumn Rice
1 c. uncooked brown rice
1 1/2 c. apple juice
1 can chicken broth
1 apple, peeled, cored, and chopped
1/3 c. golden raisins
1/4 c. chopped walnuts
1 T brown sugar
1/4 t nutmeg
1/2 t ground cinnamon
1/2 t salt
Combine all ingredients in a crockpot. Cover and cook on LOW 4-5 hours
or until rice is tender.
Hamburger Soup
1 lb. ground beef
1/4 t pepper
1/4 t oregano
1/4 t basil
1/4 t seasoned salt
1 envelope dry onion soup mix
3 c. boiling water
1 (8 oz) can tomato sauce
1 T soy sauce
1 c. sliced celery
1 c. thinly sliced carrots
1 c macaroni, cooked and drained
1/4 c. Parmesan cheese
2 T chopped fresh parsley
Crumble beef into crockpot. Add all ingredients except macaroni,
cheese, and parsley. Cover and cook on low 6-8 hours. Turn control to
high and add macaroni and cheese. Cook 10-15 min. Sprinkle with
parsley and serve.
Squash and Apple Saute
1 med. acorn squash, peeled, seeded, and quartered
2 med. apples, peeled, seeded, and sliced into 1 in. wedges
2 T. lemon juice
2 T. olive oil
2 T. honey
salt to taste
Steam the squash over boiling water until barely tender (~ 15 min.).
Toss the apple pieces with the lemon juice.
Cut the squash into pieces similar to the apple wedges.
In a large pan, heat olive oil and honey to a simmer. Add apple and squash and saute until they are glazed and lightly browned (8-10 min.).
Season with salt.
Tomato-Apple Chicken
2 tsp. vegetable oil
4 skinless, boneless chicken breasts
1 med. onion, sliced
1 can (16 oz. ) tomatoes
1 tsp. light brown sugar
1/4 tsp. dried thyme
1/4 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. Worchestershire sauce
1/2 lemon, thinly sliced
2 small apples, cored and cut into eighths
1/2 tsp. cornstarch dissolved in 1 T. water
1 T. fresh chopped parsley
Lightly brown chicken in oil. Scatter onion slices over chicken.
In a large bowl, combine tomatoes, brown sugar, thyme, garlic powder,
salt, and Worchestershire sauce. Pour over chicken. Top with lemon
slices and bring to a boil. Cover, reduce heat and simmer 10 minutes.
Add apples and cook 10 min. more, until chicken is tender. Remove
chicken and apples to a platter and keep warm.
Stir dissolved cornstarch into liquid in pan. Cook over high heat until
sauce thickens (~ 5 min.). Spoon over apples and chicken. Garnish with
parsley.
Turkey Marengo
1 T vegetable oil
2 onions, sliced and seperated into rings
3-4 c. turkey
2 apples, peeled, cored, and chopped
1 T curry powder
1/4 t salt
1/4 t pepper
4 tomatoes, peeled and chopped
1/2 c chicken broth
2 T lemon juice
Heat oil and cook onions until soft. Push to side of skillet.
Add turkey pieces, apples, curry, salt, and pepper. Cook until warm through.
Stir in tomatoes, broth, and lemon juice. Cover skillet and simmer 30 min.
Uncover skillet and boil stew gently for 15 min. to reduce liquid a bit.
Serve over warm rice.
No Bake Brownie Bites
1 pkg. Pillsbury Rich & Moist Fudge Brownie Mix
2/3 c. milk
1/2 c. butter or marg.
1 c. creamy peanut butter
1 tsp. vanilla
3 c. quick cooking rolled oats
1 c. m&m's
Line cookie sheets with waxed paper. In a large saucepan, combine brownie mix, milk and butter. Cook over med. heat until the mix boils, stirring constantly. Boil 2 min. Remove from heat.
Add peanut butter and vanilla. Stir in oats. Stir in m&m's. Drop dough by
tablespoonfuls onto waxed paper. Cool 5 min.
Store in fridge.
Ginger Snaps
1 c. sugar
3/4 c. marg. or butter, softened
1/4 c. molasses
1 egg
2 1/4 c. flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cloves
1/4 tsp. nutmeg
1/4 c. sugar
In a large bowl, combine 1 c. sugar, marg, molasses, and egg. Beat until light and fluffy.
Add flour, baking soda, cinnamon, salt, ginger, cloves, and nutmeg. Mix
well. Cover with plastic wrap and refrigerate for 1 hour.
Heat oven to 350. Shape ough into 1 in. balls and roll in 1/4 c. sugar.
Place 2 in. apart on cookie sheets. Bake for 8-12 min. (cookies will puff up and then set during baking). Cool 1 min and remove from cookie sheets.
Buckeyes
3/4 c. butter or marg, softened
1 1/3 c. crunchy peanut butter
3 c. powdered sugar
2 c. semi sweet chocolate chips
1 T shortening (can't sub butter or marg or oil here)
Beat butter and peanut butter until blended. Gradually add powdered sugar.
Cover and refrigerate about 30 minutes (until firm enough to shape).
Shape into 1 in. balls. Cover and refrigerate an hour (until firm).
Microwave chocolate chips and shortening for 1 1/2 min. Stir. If needed to
completely melt, micro at additional 15 second intervals.
Dip each ball into chocolate mix, coating 3/4 of ball. Place on wax paper
uncoated side up. Let stand until chocolate hardens. Store in fridge.
Cranberry and Vanilla Chip Cookies
1/2 c. marg or butter, softened
1 1/3 c. sugar
2 eggs
1 tsp. imitation butter flavor
1 3/4 c. flour
1 c. rolled oats
1 1/2 tsp. baking soda
1/2 tsp. salt
1 c. sweetened dried cranberries
2/3 c. white vanilla chips
Heat oven to 350. Grease cookie sheets. In large bowl, combine marg and sugar. Beat well until light and fluffy. Add eggs and butter flavor and mix.
Add flour, oats, baking soda, and salt and mix well. Stir in cranberries
and vanilla chips. Drop dough by rounded tablespoonfuls 2 inches apart onto
cookie sheets.
Bake at 350 for 9-11 min. or until edges are golden brown. Cool 1 min and
remove from cookie sheets. Cool on wire racks 15 min.
Chicken Nut Salad
1 1/2 c. chopped walnuts, finely ground
3/4 t. salt, divided
1/4 t. pepper, divided
4 chicken breasts
2 T olive oil, divided
1 onion
1 can whole kernel corn, drained
Heat oven to 375. Combine nuts, 1/2 t. salt, and 1/8 t. pepper in a pie
plate. Press smooth sides of chicken into mixture to coat. Heat 1 T. oil
in skillet and add chicken, nut side down. Cook 2 minutes per side.
Transfer to oven and bake 12-13 min. or until cooked through.
Meanwhile, dice onion and cook in remaining oil with remaining salt and
pepper. Lightly char the onion (about 3 min.). Add corn and cook another 2
min.
Spoon onion corn mix over chicken immediately before serving.
Turkey Chili
2 T corn oil
1 med onion, halved and thinly sliced
1 green pepper, seeded and diced
3 garlic cloves, minced
2 lbs. ground turkey
2-3 T chili powder
1 1/2 t ground cumin
1 t dried oregano
1 16 oz. can crushed tomatoes
2 T tomato paste
1 c. chicken stock
1 16 oz. can red kidney beans, drained and rinsed
1/4 t salt
Heat oil. Add onion, pepper and garlic. Cook 5 min.
Add turkey and brown.
Add chili powder, cumin and oregano. Add tomatoes, paste, stock,beans and salt. Stir well.
Boil. Reduce heat and simmer 30 min.
Beef and Mashed Potato Pie
4 T butter
1 lg. onion
1 celery stalk, finely diced
1 lg. carrot, finely diced
1 lb. ground round
1 T flour
1 c. hot beef stock
2 T minced fresh parsley
1 T tomato paste
salt & pepper
2 lbs. baking potatoes, peeled
3-4 T milk
2 t spicy brown mustard
Melt 1 T butter in frying pan. Add onion, celery and carrot. Cook until onion is soft.
Add beef and fry until browned.
Sprinkle flour over mix. Stir.
Gradually add stock. Stir in parsley and tomato paste. Season with salt and pepper.
Bring to a simmer. Cover and cook over low heat for 45 min.
Cook potatoes until tender. Mash, adding remaining butter and milk. Season with salt and pepper.
Preheat oven to 400F
Stir mustard into beef mixture. Put in baking dish. Cover with mashed potatoes and bake 20-25 min.
Italian Sausage with Peppers
2 t olive oil
1 onion, halved and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
2 garlic cloves, thinly sliced
1 c. canned diced tomatoes
salt and pepper
1/2 lb. cooked Italian pork sausage (I actually use Kielbasa for this)
2 c. penne pasta
1 T basil
1 t dried parsley
Saute onion and peppers in oil until golden. Add garlic and saute 1-2 more
min. Stir in tomatoes, salt and pepper. Reduce heat and simmer.
Add sausage and simmer covered about 20 min.
Cook penne according to package directions.
Add basil, parsley and penne to sausage mix and toss to combine.
Crazy Vegetable Pie
1 c. chopped tomatoes
1 c. chopped zucchini
1 c. chopped yellow squash
1 c. (packed) chopped fresh spinach
2 scallions, chopped
1/4 c. Parmesan cheese
1 1/2 c. milk
3/4 c. Bisquick
3 eggs
1 t. Worchestershire sauce
2 t. Dijon mustard
Preheat oven to 400. Scatter veggies and cheese in the bottom of a greased 10 in. pie plate.
Whisk together remaining ingredients and pour over vegetables.
Bake 30 min. or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Orange Chicken Salad
2 c. chopped, cooked chicken
1/2 c. Miracle Whip
2 T. sugar
1 T. orange juice
1 t. grated orange peel
Mix all together and serve on lettuce leaves with fruit.
Cinda's Banana Bread
1/2 c. butter
1 c. sugar
2 eggs
2 bananas, mashed
2 c. flour
1/2 t. baking soda
Mix together and bake at 350 for 45-50 min.
Sour Cream Banana Bread
Batter:
1/2 c. butter
1 c. brown sugar
2 eggs
1 c. bananas, mashed
1 t. baking powder
1/2 t. salt
1/2 t. vanilla
1/2 c. sour cream
2 c. flour
1 t. baking soda
Topping:
1/2 c. nuts
1/3 c. brown sugar
1/3 t. cinnamon
Mix batter and place half in a greased pan. Add a layer of topping. Top
with remaining batter and topping. Bake at 350 for an hour.
Chicken Speedy
1/2 c. ketchup
1/4 c. water
1/4 c. brown sugar
1 pkg. onion soup mix.
Mix all together and pour over 2 lbs. chicken. Cook covered for one hour.
Chicken and Vegetable Penne
1 pkg. penne pasta
2 T. olive oil
1 lb. boneless, skinless chicken, cut into 1/2 in. chunks
1 pkg. frozen broccoli, cauliflower and carrots, thawed
6 plum tomatoes, cut into 1 in. chunks
1 t. dried oregano
1/2 t. black pepper
Cook pasta according to directions. Toss with 1 T. olive oil and set aside.
With remaining oil, add chicken, veggies, tomatoes, oregano, and pepper. Cook 10-12 min. or until chicken is no longer pink.
Add pasta and cook until heated through. Serve immediately.
Mrs. Devore's Chicken Casserole
4 c. cooked, diced chicken
1 c. finely sliced celery
1 4 oz. bad slivered almonds
1 1/4 c. mayo
3 T. lemon juice
1 T. grated onion
1 t. salt
1/2 t. pepper
Combine and put in 9x13 unbuttered casserole. Top with 1/2 c. shredded cheese and 1 c. crushed potato chips.
Cook at 375 for 30 min.
Blueberry Salad
2 lg. containers sour cream
1 (1/2 pt.) whipping cream
1 envelope plain gelatin
1 T. vanilla
1 C sugar
1 lg. pkg. any dark jello (black cherry, etc.)
1 15 oz. can blueberries and juice
Dissolve sugar in whipping cream and heat. Add gelatin and stir until dissolved. Stir in sour cream and vanilla and pour into 10X6X4 dish or pan. Chill until firm. Dissolve jello in one c. boiling water. Add blueberries and juice. Add this on top of salad. Chill until firm.
Hot Fruit Compote
1 lb. can pineapple rings
1 lb. can peach halves
1 lb. can apricot halves
1 lb. can pear halves
1 14 oz. can spiced apple rings
1/4 c raisins
1/4 lb. butter
1/2 c lt. brown sugar
2 T flour
2 tsp. curry powder
1 c Almaden cream sherry
Drain fruits thoroughly, discarding juices, and arrange in buttered shallow 2 qt. casserole. Stir butter, flour, sugar and curry powder in top of double boiler over boiling water until butter is melted. Add sherry and stir until thick. Pour hot sauce over fruit and bake for 1 hour at 350. May be prepared but not baked up to 3 days ahead.
Honey Mustard Chicken
1 T. margarine or butter
4 skinless, boneless chicken breasts
1 can condensed cream of chicken soup
1/4 c. mayo
2 T. honey
1 T. spicy brown mustard
In a 10 in. skillet over medium-high heat, cook chicken in hot margarine until browned on both sides. Remove, ste aside. Spoon off fat.
In same skillet, combine soup, mayo, honey, and mustard. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover and cook 5 more minutes or until chicken is no longer pink.
Serve over risotto. Makes 4 servings.
Hamburger and Toato Crockpot Meal
2 cans kidney
1 can Rotel tomatoes and chilis
1 can diced tomatoes
1 can garlic and herb tomato sauce
1 can water
1 lb. ground beef, browned
shredded cheddar cheese
rice, cooked
Throw everything except the cheese and rice into the crockpot and cook on low all day long. When ready to serve, spoon over rice and top with cheese.
Dump Truck Cake
1 new large dump truck
1 new small shovel
2 (8 or 9 in.) round chocolate cakes
3-4 cups chocolate cookie crumbs
4 (3 oz.) containers prepared chocolate pudding
Crumble one cake into large pieces into the back of the dump truck. Pour 2 containers pudding over top. Pour half of cookie crumbs on top of that. Layer again with cake, pudding, and crumbs. Serve with shovel.
Honeyed Chicken Teriyaki
2 lbs. skinless, boneless chicken breasts
1/2 c. flour
1/2 t. salt
1/8 t. pepper
2 eggs, beaten
oil for frying
1/3 c. soy sauce
1/3 c. honey
1 T. dry sherry
1 clove garlic, minced
1 t. grated fresh ginger
Cut chicken into 2 in. squares.
Combine four, salt, and pepper. Dip chicken in eggs then dredge with flour mix.
Pour 1/2 in. of oil in a frying pan and heat. When sizzling, add chicken. Cook until chicken is golden brown, turning as needed.
Meanwhile, heat soy, honey, sherry, garlic, and ginger in a small pan.
Lift chicken from oil and drain. Dip in honey mix and set in baking pan on a rack.
Bake chicken dipped in soy/honey mix for 20 min. at 250. Half way through baking, brush with remaining soy/honey mix.
Serve hot or at room temp.
Spinach and Beef Pita Sandwiches
1 lb. ground beef
1 pkg. (10 oz.) frozen chopped spinach, thawed
1 can (14.5 oz.) diced tomatoes, drained
1 bunch green onions, chopped
2 tsp. lemon pepper seasoning
1 cup plain yogurt or sour cream
1/2 cup mayo
6 (6 inch) pita breads, warmed
6 large red lettuce leaves
1 cup crumbled feta cheese
Brown ground beef; drain fat.
Place spinach in a strainer and press a spoon back against it to squeeze out moisture.
Add spinach, green onions, and 1 tsp lemon pepper to ground beef. Cook two minutes. Stir in tomatoes.
In a small bowl, combine yogurt or sour cream, mayo, and remaining tsp. of lemon pepper.
Split pitas 1/3 of the way around and line with lettuce leaf.
Stir cheese into beef mix and divide among pita pockets. Top with a dollop of yogurt mix. Serve immediately.
Creamed Corn Chicken
1 can creamed corn
1 egg, beaten
2 T flour
1 c. milk
your favorite spices (I used red pepper, garlic powder, rosemary, and
paprika)
1 1/2-2 lbs. chicken breasts, cut into large pieces
bread crumbs
Put corn, egg, flour, milk and spices into a 9 x 12 casserole dish and mix
well. Place chicken on top of mixture and cover all over with enough bread
crumbs to evenly cover ingredients. Bake at 375 for 35-40 min.
Kathy's White Chili
1 med. onion
1 t. cumin
1 1/2 c. water
4 chicken breasts, cut into 1 inch chunks
1 15 oz. can white Northern beans, drained
1 15 oz. can garbanzo beans, drained
1 15 oz. can white corn, drained
2 4 oz. cans green chilis
2 chicken boullion cubes
1 clove garlic, minced
Dump it all into a pot and cook for 45 min. Garnish with sour cream, hot pepper sauce, cheese, etc.
Lemony Zucchini Bread
1 egg
3 T. sugar
1 1/4 c + 1 T. flour
2 t. baking powder
1/2 t salt
1/4 t nutmeg
1/2 c lowfat buttermilk
2 t butter, melted
1 t grated lemon zest
1 med. zucchini, grated and squeezed dry
In a large bowl, beat egg until pale yellow, gradually adding the sugar.
Sift dry ingredients onto wax paper.
In a small bowl, combine buttermilk, butter, and lemon.
Alternately fold 1/2 flour mix into egg and sugar with 1/2 buttermilk mix.
Fold in zucchini. Batter will be quite stiff.
Pour into greased 8x4 pan and bake at 425 for 10 min. Then drop temp down to 400 and bake until toothpick inserted in bread comes out clean (about 50-60 min).
Cool in pan on wire rack for 10 min.; remove from pan and continue cooling until completely cool.
Summerfield Corn Salad
1 small bag Fritos corn chips
2 c. Hellman's mayo
2 cans Mexicorn, drained
1 can jalapenos, drained and chopped
Combine mayo, mexicorn and jalapenos. Crush Fritos and combine with other mix just before serving.
Note: salad can be made dryer by adding more chips. Also, substituting 1 c. sour cream for 1 c. mayo gives it a slightly different taste.
Easy and Delicious Chicken
4-6 chicken breasts
1 8oz. bottle Italian style dressing
1 can condensed cream of chicken soup
1 c. chicken broth
1 8oz. pkg. cream cheese
1/2 t. dried basil
1/2 t. dried thyme
salt and pepper to taste.
In a crockpot, combine chicken breasts and Italian dressing. Cook on low for 6-8 hours.
When chicken is tender, drain most of the dressing and discard. Shred the chicken meat and return to crockpot.
Combine the soup, broth, cream cheese, basil, thyme, salt and pepper. Pour mix over chicken in crockpot and cook another hour on low.
Serve over pasta or rice.
Tavern Zucchini Casserole
1 lb. zucchini (about 3 med.), coarsely grated
1/3 c. minced onion
1 c. grated cheddar cheese
1 c. bread crumbs
2 eggs, beaten
3 T. butter melted
1/2 t. salt
1/4 t. pepper
1/4 c. celery leaves, finely chopped
1/2 t. thyme
1/2 t. sage
Drain zucchini and combine with onion, cheese, bread crumbs, eggs, butter, salt and pepper.
Chop celery leaves and mix with thyme and sage. to freshen the dried herbs. Stir into zucchini mix.
Spoon mix into buttered 9 in. pie plate. Bake at 350 for 40-45 min. or until golden.
Let cool about 10 min. before serving.