Tuesday, May 13, 2008

Peanut Butter Chocolate Chip Cookies

1/2 C margarine, softened
1/2 C sugar
1/3 C packed brown sugar
1/2 C chunky peanut butter
1 egg
1 tsp vanilla extract
1 C flour
1/2 C old-fashioned oats
1 tsp baking soda
1/4 tsp salt
1 C semisweet chocolate chips

In a mixing bowl, cream butter and sugars; beat in peanut butter, egg and vanilla. Combine flour, oats, baking soda and salt; stir into the creamed mixture. Stir in chocolate chips. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until golden brown.

I think the key to good cookies is to take them out of the oven before they really look done. If you want soft cookies, take them out when they are just barely starting to brown around the edges.

Caramel Fudge Cheesecake

1 package fudge brownie mix (8 inch square pan size)
1 package (14 oz) caramels
1/4 C evaporated milk
1 1/4 C coarsely chopped pecans
2 packages (8 oz each) cream cheese, softened
1/2 C sugar
2 eggs
2 squares (1 ounce each) semisweet chocolate, melted
2 squares (1 oz each) unsweetened chocolate, melted

Prepare brownie batter according to the package directions. Spread into a greased 9 inch spring-form pan. Bake at 350 degrees for 20 minutes. Cool for 10 minutes on a wire rack. Meanwhile, in a microwave-safe bowl, melt caramels with milk. Pour over brownie crust; sprinkle with pecans. In a mixing bowl, combine the cream cheese and sugar; mix well. Add eggs, beating on low speed just until combined. Stir in melted chocolate. Pour over pecans. Bake at 350 degrees for 30 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool completely. Chill overnight. Remove sides of pan before serving. Store leftovers in the refrigerator.

I made this for the first time on Mother's Day 2008. It turned out really well, and was not as difficult as I feared. It was very rich and yummy, but you definitely need to like chocolate!

Baked Beans

1 12 oz can of pork and beans
1/4 C chopped onion
3/4 C ketchup
1 dollop of worcestershire sauce
1 C corn flakes
1/3 C brown sugar
1/4 tsp cloves
2 strips cooked, crumbled bacon

Combine together. Bake at 350 degrees for one hour.

Cherise gave me this recipe.

Crock-Pot Chili

1 lb ground beef
1 C chopped onion
1 C chopped green pepper
1 clove garlic, minced
1 (28 oz) can diced tomatoes, undrained
2 (16 oz) cans pinto beans, undrained (or whatever kind you prefer)
1 T chili powder
1 tsp salt
1 1/2 tsp ground cumin
1/2 tsp pepper
Brown ground beef with onion and green pepper. Remove excess grease. Transfer to crock-pot. Add remaining ingredients, stir to blend. Cover and slow cook 7-8 hours.

Cherise gave me this recipe.

Spicy Potato Wedges

1/4 C vegetable oil
1/2 tsp chili powder
2 tsp onion powder
2 tsp garlic salt
1 tsp sugar
1 tsp paprika
3/4 tsp salt
1/4 tsp cayenne pepper
3 1/2 lbs large potatoes, cut into wedges

In a large bowl, combine the first eight ingredients; add potatoes and toss to coat. Arrange in a single layer on greased baking sheets. Bake at 400 degrees for 30-35 minutes or until potatoes are tender and golden brown, turning once.

Strawberry Tossed Salad

1/2 C vegetable oil
1/3 C sugar
1/4 C red wine vinegar
1 garlic clove, minced
1/4 tsp salt
1/4 tsp paprika
8 C torn romaine
2 1/2 C sliced fresh strawberries
1 C shredded monterey jack cheese
1/2 C chopped walnuts

Combine the first seven ingredients in a jar with tight-fitting lid; shake well. Just before serving, toss the salad greens, strawberries, cheese and walnuts in a large salad bowl. Drizzle with dressing and toss.

I made this for the first time on Mother's Day 2008. I really liked it and will definitely make it again.

Chicken Nuggets

1 C flour
4 tsp seasoned salt
1 tsp paprika
1 tsp poultry seasoning
1 tsp ground mustard
1/2 tsp pepper
8 boneless skinless chicken breast halves
1/4 C vegetable oil

In a resealable plastic bag, combine the first six ingredients. Pound chicken to 1/2 inch thickness and cut into 1 1/2 inch pieces. Place chicken pieces, a few at a time, into bag and shake to coat. Heat oil in a skillet; cook chicken, turning frequently, until browned and juices run clear, about 6-8 minutes.


1 lb ground beef
2 garlic cloves, minced
1 1/2 C water
1 15 oz can tomato sauce
1 6 oz can tomato paste
1 envelope onion soup mix
1 tsp dried oregano
1/2 tsp sugar
1/4 tsp pepper
9 lasagna noodles, cooked and drained
2 C small curd cottage cheese
4 C shredded mozzarella cheese
2 C grated Parmesan cheese

In a large saucepan, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato sauce and paste, soup mix, oregano, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
Spoon 1/2 C meat sauce into greased 13X9 inch baking dish. Layer with three noodles and a third of the cottage cheese, mozzarella, meat sauce and Parmesan cheese. Repeat layers twice.
Cover and bake at 30 degree for 40 minutes. Uncover; bake 5-10 minutes longer. Let stand for 10 minutes before cutting.

Crock-pot Pork Chops

3/4 C packed brown sugar
1/2 C soy sauce
1/2 C ketchup
1/4 C honey
2 T cider or white wine vinegar
3 garlic cloves, minced
1 tsp ground ginger
1 tsp salt
1/4 tsp crushed red pepper flakes
6 pork loin chops
1 medium onion, sliced

In a large bowl, combine the first nine ingredients. Place pork chops in crock-pot and cover with sauce. Place onion on top. Cover and cook on low for approximately 4-5 hours (depending on thickness of chops).

Monday, May 12, 2008

Ham and Vegetable Linguine

1 8oz package linguine
1/2 lb fresh asparagus, cut into 1" pieces
1/2 lb fresh mushrooms, sliced
1 medium carrot, thinly sliced
1 medium zucchini, diced
2 C julienned fully cooked ham
1/4 C margarine
1 c whipping cream
1/2 C frozen peas
3 green onions, sliced
1/4 C grated parmesan cheese
1 tsp dried basil
3/4 tsp salt
dash each pepper and ground nutmeg

Cook linguine according to package directions. Meanwhile, in a large skillet, saute asparagus, mushrooms, carrot, zucchini and ham in butter until the vegetables are tender. Add cream, peas, onions, parmesan cheese, basil, salt, pepper and nutmeg; bring to a boil. Reduce heat; simmer for 3 minutes, stirring frequently. Rinse and drain linguine; add to vegetable mixture and toss to coat.

Cinnamon Rolls in a Snap

4 1/2 C biscuit/baking mix
1 1/2 C milk
(or use homemade biscuit recipe)

2 T margarine, softened
1/4 C sugar
1 tsp ground cinnamon
1/3 C raisins, optional

2 C confectioners' sugar
2 T milk
2 T margarine, melted
1 tsp vanilla extract

In a bowl, combine biscuit mix and milk. Turn onto a floured surface; knead 8-10 times. Roll the dough into a 12 in. X 10 in. rectangle. Spread with margarine. Combine sugar, cinnamon and raisins if desired; sprinkle over butter. Roll up from a long side; pinch seam to seal. Cut into 12 slices; place with cut side down on a large greased baking sheet. Bake at 450 degrees for 10-12 minutes or until golden brown. Meanwhile, combine the icing ingredients; spread over rolls. Serve warm. Yield: 1 dozen

These do have a biscuit-like texture. Most of my family really likes them, but Mallory, who does not like biscuits, will not eat them.

Cheeseburger Soup

½ lb ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley
4 Tbsp butter or margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 lb)
1/4 cup all-purpose flour
8 oz american cheese cubed (i.e. Velveeta)
1-1/2 cups milk
1/4 tsp pepper
1/4 cup sour cream

In a 3 qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 Tbsp butter until vegetables are tender, about 5 min. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 5 min or until potatoes are tender. Meanwhile, in a small skillet melt remaining butter. Add flour; cook and stir. Add to soup; bring to a boil. Cook and stir reduce to low heat. Add cheese, milk, salt and pepper; stir until melted. Remove from heat and blend in sour cream.

Peanut Butter Pie

9" chocolate crumb crust (like the graham cracker kind, but chocolate)

1 (8 oz) package cream cheese, softened
1 C creamy peanut butter
1 C sugar
1 T butter, softened
1 tsp vanilla extract
1 C heavy cream, whipped
grated chocolate candy bar or chocolate cookie crumbs, optional

In a mixing bowl, beat cream cheese--then add peanut butter, sugar, butter and vanilla and beat until smooth. Fold in whipped cream. Gently spoon into crust. Garnish with grated chocolate candy bar or cookie crumbs if desired. Refrigerate.

Sweet-N-Sour Meatballs

1 lb hamburger
1 C soft bread crumbs
1 egg, beaten
2 T minced onion
2 T milk
1 clove garlic, minced
½ tsp salt
1/8 tsp pepper
1 T vegetable oil
2/3 C chili sauce
2/3 C grape jelly

Combine first 8 ingredients, form into bite sized meatballs. Brown meatballs in oil; cover and cook on low five minutes. Drain. Combine chili sauce and jelly ; pour over meatballs. Heat, stirring occasionally, until jelly is melted. Simmer 10-12 minutes until sauce has thickened, basting occasionally.

Wild Rice Soup

1 C cooked wild rice (can used white rice or a combination)
6 T butter
1 T minced onion
½ C flour
3 C chicken broth
¾ C minced cooked ham
½ C shredded carrots
1 C half & half

Cook rice according to package directions. In a separate pot, melt butter and sauté onion until tender. Blend in flour until smooth, and gradually stir in chicken broth. Stirring constantly, bring the mixture to a boil. Reduce heat to low and mix in the cooked rice, ham, carrots. Continue to cook and stir about 5 minutes until heated through. Thoroughly blend the half & half into the soup just before serving.

Crock-Pot Spaghetti Meat Sauce

½ lb sweet Italian sausage (optional)
1 lb hamburger
1 medium onion, chopped
1 green pepper, seeded & chopped
2 cloves garlic, minced
2 T sugar
1 T salt
2 tsp leaf basil
1/8 tsp crushed red pepper
2 can (16 oz each) Italian style tomatoes
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste

Brown meat; drain well. Add to crock-pot with remaining ingredients; stir well. Cover and cook on low for 8 hours. Can add sliced mushrooms and olives the last hour of cooking. This sauce freezes very well.

Crock-Pot Cream Cheese Chicken

2-4 skinless chicken breasts
2 T melted butter
1 pkg dry Italian seasoning mix
1 can cream of chicken soup
8 oz cream cheese
½ C chicken broth
½ C onion, chopped
salt & pepper to taste
garlic powder to taste

Place chicken in crock-pot and drizzle with butter and sprinkle with Italian seasoning mix. Cook on low 4 hours (longer if using bone-in chicken). In medium sauce pan, brown onion in 1 T butter. Add cream cheese, soup, chicken broth, garlic powder, salt and pepper. Cook for 2 to 3 minutes until smooth. Pour sauce over chicken and cook additional 30 minutes in crock pot. Serve over hot cooked rice or pasta.

Crock-Pot Ham & Cheese Potatoes

4 large baking potatoes, peeled & thinly sliced
1 C shredded cheddar cheese
½ C chopped onion
1 C chopped cooked ham
1 can cream of mushroom soup
½ C water
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper

Mix all together in crock-pot. Cover and cook on low 4-6 hours.

Bean Dip*

1 can refried beans
2/3 C salsa
4 oz cream cheese

Melt together.

This one came from Cherise, too.

Make Ahead Butter Horn Rolls

Combine the following, allow to stand for 5 minutes, then stir down:
2 T Yeast
½ C warm water

Melt margarine in a heavy sauce pan or microwave, then add milk. Immediately remove from heat.
1 C margarine
1 ½ C milk

Blend in:
1 C sugar
6 eggs beaten
1 ½ tsp salt

Add the yeast mixture and 9-9 ½ C flour.

Stir in just enough flour to make a soft dough. Let rise until double in size, 1-2 hours. Turn to a floured board, knead to handle. (The rolls come out better when you keep the dough on the soft side.) Divide into quarters, roll each into a circle about 12-14” in diameter. Spread melted butter or margarine on each circle. Cut into 8 equal pie wedge pieces for large rolls, and 16 for small rolls. Roll up like crescents, starting from the wide end, place point down on a cookie sheet close together. Freeze for 2 hours, then remove from freezer, and place in plastic bags. Keep in the freezer for up to 6 weeks. When you’re ready to bake, place on a greased cookie sheet 2-3 inches apart, cover with a towel and let rise until double in size, about 4-5 hours. Bake at 350 degrees for about 15-20 minutes. Makes 32-64 rolls.

I have made these rolls for many family get-togethers. I did originally get this recipe from Cherise.

Black Bean Salsa*

1 bunch cilantro
1 bunch green onion
1 tomato, chopped
1 can black beans (drained and rinsed)
1 can corn (drained)
½ cup salsa
½ cup Italian salad dressing
1 avocado, chopped
juice from one lime

As for the cilantro and green onion, I just put in what I think looks right. Some people prefer more, some less.

This has been served at many family get-togethers.

Saturday, May 10, 2008

Tutti Fruity Ice Cream

This is Cherise and Mike's recipe. We've all enjoyed it at various family get-togethers.

1 large package instant vanilla pudding mix
2 cups milk
1 quart half and half
1 pint whipping cream
2-3 bananas, chunked
1 container (used 16 oz.) frozen, sweetened strawberries (defrosted)
1 16 oz. can crushed pineapple, drained
1 ½ cups chopped pecans
1 ½ cups sugar

Mix the milk and the pudding together. Add all other ingredients

Friday, May 9, 2008

Cookie Salad*

I made this salad for Amberlee's baptism.

1 3oz. package of Vanilla Instant Pudding Mix
1 C Buttermilk

Whip together until smooth. Chill for about 5 minutes until set up good. Mix in:

1 8oz. cool whip
1 large can chunky pineapple
1 large can Mandarin Oranges
6-8 Fudge stripe cookies (yes, cookies!) , crumbled

Chill and serve. Can be garnished with a few mandarin oranges (saved out) and additional cookies.

Cheese Ravioli with Zucchini*

1 C heavy whipping cream
1/2 C Chicken broth
1 Package (9 oz. refrigerated cheese ravioli) I used one in the cheese section at the store.
1 small onion, finely chopped
1 T butter
1 medium sweet red pepper, julienned
3 C julienned zucchini ( I didn't use that much I used one zucchini)
1/2 tsp. salt
1/4 tsp. garlic powder
3/4 C grated Parmesan cheese, divided
1 tsp dried basil
1 tsp dried parsley

In a large saucepan, bring cream and broth to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until reduced to 1 Cup. Meanwhile, cook ravioli according to package directions.
In a large skillet, saute onion in butter for 2 minutes. Add red pepper; cook 2 minutes longer. Stir in the zucchini, salt and garlic powder; cook for 1-2 minutes or until vegetables are crisp-tender. Keep warm.
Stir 1/2 C Parmesan cheese, basil and parsley into cream sauce; cook for 1 minute. Drain ravioli; add to skillet with cream sauce. Toss to coat. Sprinkle with remaining Parmesan cheese.
Serves 4.

I made this for Jason and Kierstin when they were here this last week. I have doubled it. It's Yummy!!

Thursday, May 1, 2008

Cloud Biscuits

2 C flour
1 T sugar
4 tsp baking powder
1/2 tsp salt
1/2 C shortening
1 beaten egg
2/3 C milk

Mix dry ingredients. Cut in shortening. Mix egg and milk together. Add to dry ingredients; blend together. Knead until smooth. Pat out as thick as biscuit cutter. Bake at 450 degrees for 10-14 minutes or until golden brown.

Cherise gave me this recipe many years ago. Great biscuits! Have some raspberry jam handy!

Quick Bread Sticks*

1 1/3 C water
3 1/2 C flour
1 pkg. yeast (2 1/4 tsp)
1 1/2 tsp salt
1 T sugar

Dissolve sugar in very warm water. Sprinkle in yeast, let yeast foam. Mix flour and salt well. Stir in yeast mixture. Mix well. Turn onto well floured board and knead 5-7 minutes. Shape into eight, 8" long 1/2" thick ropes. Place on greased cookie sheet. Brush with melted butter. Sprinkle with seasonings as desired (salt, sesame, garlic salt, etc.) Place in 425 degree oven, 15-20 minutes.

Cherise gave me this recipe many years ago. It is one of our family favorites--especially when there is not time to make rolls. I use my Kitchen-aid mixer so there is no kneading. I also butter them when they come out of the oven instead of before baking. They are best when they are warm!

Alfredo Sauce**

1/4 C butter
1 C heavy cream
1 clove garlic, crushed
1 1/2 C freshly grated parmesan cheese
1/4 C chopped fresh parsley

Melt butter in a medium sauce pan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

I sometimes add one pint of canned chicken when I make this. I think it would also be great with barbecued chicken.

I have made this with half and half instead of the cream. It is a little runny, but still good. I also use dried parsley.