Wednesday, December 25, 2013

Cheesy Potatoes

12 large potatoes or 1 (32 oz.) bag frozen shredded hash browns
2 cans cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter, melted
1/2 cup chopped onion
2 cups crushed corn flakes
2 tbsp. butter, melted

Peel potatoes and boil for 30 minutes, until just tender. Cool and grate into a greased 9x13 inch baking dish.  Combine soup concentrate, sour cream, cheese, the 1/2 cup melted butter, and onions.  Gently blend into potatoes.  Combine crushed corn flakes and the 2 tbsp. melted butter.  Sprinkle on top.  Bake at 350 degrees for 30 minutes.  Makes 12 servings.

*  also called Funeral Potatoes

creme brulee french toast

1 cup brown sugar, packed
1/2 cup unsalted butter
2 Tbsp. corn syrup
1 loaf french or Challah bread, sliced into 3/4 inch slices  ( I prefer Challah bread)
1 1/2 cups half & half
5 large eggs
1 tsp. vanilla extract
1 tsp. orange juice
1/4 tsp. salt

1.  Heat brown sugar, butter and corn syrup in a heavy saucepan over medium heat until will blended, stirring frequently.  Pour the syrup into a 9x13" baking dish, tilting the dish to cover.  Arrange the bread slices in a single layer over the syrup.  Just squish the bread pieces in so that they all fit in there.

2.  Whisk half & half, eggs, vanilla, orange juice and salt in bowl until will blended.  Pour over the bread layer.  Cover with plastic wrap and chill for 8 to 24 hours.

3.  Preheat oven to 350 degrees.  Remove dish from refrigerator and let stand until room temperature (about 30 minutes).  Bake on middle rack for 35 to 40 minutes or until edges are golden brown and puffer.  Serve with a sprinkle of powdered sugar, and /or syrup, if desired.

Serves 6  ( I double the recipe for a crowd)
* so good and very impressive

Monday, December 23, 2013

Lasagna Soup

Sausage (Italian or regular)
4 cans chicken broth
3 cups bowtie pasta
1/2 cream cheese
1/2 cup onion
2 tsp. garlic, minced
stewed tomatoes
4 tsp. fresh basil
mozzarella cheese

Brown meat and add onions, mushrooms and saute.  Add garlic, broth and tomatoes and bring to a boil.  Add basil.  Stir in pasta, simmer 10 minutes.  Add cream cheese until all melted.  Add Spinach and cook 1 minute.  Serve with mozzarella cheese.

Recipe from Lauren Whiting

Monday, November 18, 2013

Pesto Chicken and Bow Ties

3 cups uncooked bow tie pasta
1 lb. boneless chicken breasts, cubed
1 can cream of chicken soup
1/4 cup pesto sauce
1/2 cup milk

Cook pasta until al dente; drain.  Cook chicken until browned in butter or oil, stirring often. (or use rotisserie chicken)  Add soup, pesto sauce and milk to chicken; bring to a boil and cook over low heat 5 minutes.  Stir in drained pasta and heat through.

Apple Cake- "Sharlotka" Russian

4 medium apples
4 lg. eggs
1 cup sugar
1 cup flour
2 tsp. vanilla

Preheat oven to 350 degrees.  Peel, core and slice apples.  Arrange them on the bottom of a buttered and floured 9" spring form pan.  Whip eggs, sugar and vanilla until tripled in size for 10 minutes.  Add sifted flour to the egg mixture in 4 additions, blending each addition gently.  Pour the batter into the pan and smooth the top.  Bake in preheated oven for 40 minutes or until a cake tester comes out clean.

Saturday, November 16, 2013

Apple Pie

1 box Pillsbury refrigerated pie crusts, softened as directed on box

6 cups thinly sliced, peeled apples
3/4 cup sugar
2 Tbsp. all-purpose flour
3/4 teaspoon ground cinnamon
1/4 tsp. salt
1/8 tsp. ground nutmeg
1 Tbsp. lemon juice

1.  Heat oven to 425 degrees.  Place 1 pie crust in ungreased 9-inch glass pie plate.  Press firmly against side and bottom.
2.  In large bowl, gently mix filling ingredients, spoon into crust-lined pie plate.  Top with second crust.  Wrap excess top crust under bottom crust edge, pressing edges together to seal, flute.  Cut slits or shapes in several places in top crust. 
3.  Bake 40 to 45 minutes or until apples are tender and crust is golden brown.  Cover edge of crust with 2-3 inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning.  Cool on cooling rack at least 2 hours before serving.

Apple Crumble Pie

1 (9 inch) deep dish pie crust
5 cups apples- peeled, cored and thinly sliced
1/2 cup white sugar
3/4 tsp. ground cinnamon
1/3 cup white sugar
3/4 cup all-purpose flour
6 Tbsp. butter

1.  Preheat oven to 400 degrees.
2.   Arrange apple slices in unbaked pie shell. Mix 1/2 cup sugar and cinnamon, sprinkle over apples.  3.  Mix 1/3 cup sugar with flour, cut in butter until crumbly.  Spoon mixture over apples.
4.   Bake in preheated oven until apples are soft and top is lightly browned, about 40 minutes.

Heavenly Rolls

1 Tbsp. yeast
1/4 cup warm water
1/2 tsp. sugar
1 cup warm milk
1/2 cup vegetable oil
1/2 cup sugar
1 tsp. salt
1 cup flour
2 eggs
3-4 cups flour
butter, melted

1.  Mix 1 Tbsp. yeast with 1/4 cup warm water and 1/2 tsp. sugar.  Let stand until bubbly.
2.  In a large bowl mix 1 cup warm milk, 1/2 cup oil, 1/2 cu sugar, 1 tsp. salt with a wooden spoon.
3.  Add 1 cup of flour to mixture, and mix well.  Add 2 eggs and beat until smooth (mix vigorously by hand).  Add yeast mixture and mix vigorously until smooth.
4.  Add 3-4 cups flour to the yeast mixture.  Dough should be very sticky.  Pour the dough into a large bowl.  Cover with a tea towel and let rise for a few hours until it has doubled in size.
5.  Once the dough has doubled in size punch down and divide in half.
6.  Roll dough onto a floured surface making a circle about 12 inches round.  Dough should be about 3/8 inch thick.
7.  Brush dough with melted butter.  Cut circles with a pizza cutter into 12 pieces (like a pizza).  Roll from rounded edge to the point to make a crescent roll.  Place into a greased pan (we use an11x16 metal pan and do 3 across and 8 rows down).
8.  Cover dough with a tea towel and let rise for a few hours until it doubles in size.
9.  Bake at 375 degrees until light lightly browned, which is about 15-20 minutes.  NOTE: Touch rolls to see if they bounce back- if they do not, bake a little longer).
10.  Brushed with melted butter right while warm.  ENJOY!

Christmas Crack

2 cups each:
M and M's
square pretzels
plain cheerios
rice or corn chex cereal

2 bags of white chocolate morsels

Mix the dry ingredients together in a large bowl.  Microwave (slowly) the white chocolate morsels.  Pour melted morsels over the dry ingredients and mix well.  Pour out onto wax paper to about 1 inch thick.  Let cool.  Break apart.  Store in the fridge.

Pecan Chicken with Dijon Mustard Sauce

1 stick (1/2 cup) + 1 tablespoon butter, divided
4 tablespoons Dijon mustard, divided
6 chicken boneless, skinless chicken breast halves
8 ounces pecan, finely chopped
2/3 cup cour cream

Melt 1 stick butter in saucepan.  Turn off heat and stir in 3 tablespoons Dijon mustard until will blended.  Dip breast into mixture, then coat with chopped pecans.  Place in a 9x13 dish and bake at 450 degrees for 10 minutes; reduce heat to 350 degrees and continue baking 20 minutes more.  Just before serving, prepare sauce by heating remaining 1 tablespoon butter in a pan until melted.  Stir in sour cream and remaining 1 tablespoon Dijon mustard and immediately turn off heat.  Place a dollop of sauce on top of each breast and garnish with a pecan, if desired.

Honey-Lemon Chicken

6-8 pieces chicken
2 tablespoons butter, melted
1/3 cup honey
1/4 cup lemon juice
1 tablespoon soy sauce

 Wash chicken and roll in flour; place on baking pan.  Drizzle with melted butter.  Bake chicken at 400 degrees for 20 minutes.  Mix together honey, lemon juice and soy sauce.  Pour over chicken and bake 20-30 minutes.

Chicken and Beans in a crockpot

4 boneless ,skinless chicken breast halves
salt, pepper, basil, to taste
1-2 cans white navy beans
1 can tomatoes, diced

Season chicken breasts with salt, pepper and basil.  In a crock pot place the beans, tomatoes and seasoned chicken and cook approximately 8 hours on low.  Serve and enjoy a hearty, low calorie meal.  Can shred and serve with tortillas.

Chicken Nuggets

3 boneless, skinless chicken breast halves
1/2 cup milk
1 cup corn flakes, crushed
1/2 tsp. seasoned salt
1/3 cup Parmesan cheese, grated

Preheat oven to 375 degrees.  Cut chicken breasts into 2 inch strips and place in bowl.  Pour milk over chicken pieces.  Crush corn flakes and toss together with seasoned salt and Parmesan cheese in a plastic bag.  Remove chicken from milk and toss in seasoned crumbs.  Place on greased baking sheet and bake 20 minutes.

Note:  I used a pkg. of chicken tenderloins and seasoned garlic salt.  So good! 

Sunday, November 3, 2013

Pumpkin Chocolate Chip Cookies

1 Spice Cake mix
1 15 oz can pumpkin
1 C chocolate chips

Preheat oven to 375
 Mix ingredients together and drop by teaspoonfuls onto ungreased cookie sheet.
 Bake 8-10 minutes.

Monday, October 28, 2013

Classic Peanut Butter Cookies

1 cup firmly packed brown sugar
1/2 cup butter, softened
1/2 cup peanut butter
1 egg
1 tsp. vanilla
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Heat oven to 375 degrees.  Combine brown sugar, butter and peanut butter in large bowl.  Beat on medium speed until well mixed.  Add egg and vanilla; continue beating until well mixed.  Reduce speed to low; add flour, baking powder, baking soda and salt.  Beat until well mixed.  Shape dough into 1-inch balls; roll in sugar.  Place 2 inches apart onto ungreased cookie sheet; flatten balls in criss-cross patern with fork dipped in sugar.  Bake for 8 to 10 minutes or until edges are lightly browned. 

Makes four dozen cookies

Thursday, October 17, 2013

Dad's Favorite Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
3/4 cup butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 eggs, slightly beaten
1 tsp. vanilla extract
2 cups semisweet chocolate chips

Preheat oven to 350 degrees.  Combine flour, baking soda and salt in medium bowl; set aside.  Beat butter sugar and brown sugar until combined.  Add eggs and vanilla, beat until well blended.  Add flour mixture, mix until just combined.  Stir in chocolate chips.  Drop cookie dough by rounded tablespoons onto ungreased cookie sheet about 1 1/2 inch apart.  Bake 8 to 9 minutes or until edges are crisp but center are still soft.  Let stand 2 minutes on cookie sheet before removing and cooling completely on wire racks.

Tuesday, October 15, 2013

Snickerdoodle Brownies

2 2/3 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
2 cups packed brown sugar
1 cup butter, room temperature
2 eggs, room temperature
1 Tbsp. vanilla
2 Tbsp. white sugar
2 tsp. ground cinnamon

Preheat oven to 350 degrees.  Lightly grease a 9x13 inch baking pan.

Get out three separate bowls.In a medium bowl, whisk together the flour, baking powder, salt and set aside.In small bowl, combine the white sugar and cinnamon, set aside. In a large bowl, mix together the butter, brown sugar, eggs and vanilla until smooth.  Add the flour mixture to the egg mixture and beat until well blended.  Spread the mixture into the 9x13 baking dish.  Sprinkle the sugar cinnamon mixture evenly over the batter.  Bake for 25-30 minutes or until it springs back when you touch it.  Let the brownies cool on a wire rack for a bit and serve.

Tilapia Parmesan

2 lbs. tilapia fillets  (orange roughy, cod or red snapper can be substituted)
2 Tbsp. lemon juice
1/2 cup grataed parmesan cheese
4 Tbsp. butter, room temperature
3 Tbsp. mayonnaise
3 Tbsp. finely chopped green onions
1/4 tsp. seasoning salt (or Old Bay seasoning here)
1/4 tsp. dried basil
black pepper
1 dash hot pepper sauce

Preheat oven to 350 degrees.  In buttered 13x9 inch baking dish or jellyroll pan, lay fillets in single layer.  Brush top with juice. 
In bowl combine cheese, butter, mayonnaise, onions and seasonings.  Mix will with fork.  Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake.  Spread with cheese mixture and bake until golden brown, about 5 minutes.  Baking time will depend on the thickness of the fish you use.  Watch fish closely so it does not overcook.

Makes 4 servings.

Wednesday, September 25, 2013

Mini Pot Pies

1/2 cup Bisquick
1/2 cup milk
2 eggs

Mix together and put about 1 tablespoon in each muffin cup.

Top with about 1/4 cup of any "fillings" you want- cheeseburger, pizza, BLT, Chicken and veggies, etc....  You can mix it up in a the pan (any meat should already be cooked)  then top with one more tablespoon of the "Bisquick Mixture"  and bake at 375 for 25-30 minutes. 

German Chocolate Cake Bars

1 box German Chocolate Cake Mix
1/3 cup oil
2 large eggs

11 oz. bag caramel bits
3 Tbsp. heavy cream
2 cups sweetened shredded coconut
2/3 cup finely chopped pecans

Preheat oven to 350.  Spray a 9x9 or 7x11 pan with baking spray and set aside.  Mix together cake mix, oil, and eggs on medium low speed until combined- mixture will be thick.  Press mixture into prepared pan and bake for 15 minutes, until edges are set and center is puffy.  Remove from oven and let cool for 30 minutes.
 Prepare frosting:  In a microwave safe bowl, microwave caramel bits and heavy cream stopping to stir every 30 seconds until smooth.  Stir in coconut and pecans.  Spread over bars.  Let cool completely before cutting to serve.

Tuesday, September 17, 2013

Baked Italian Chicken

4 -6 chicken breasts
1 cube margarine
1 package Italian dressing mix
2 cups Italian seasoned bread crumbs

Cut breasts in half and remove skin.  Melt margarine; add dressing mix and stir.  Dip chicken in melted margarine mixture, then roll in bread crumbs.
 Bake at 375 degrees for 45 to 60 minutes.

Caramel Apple Butterfinger Bars

2 cups all-purpose flour
2 cups quick cooking oats
1 1/2 cups packed brown sugar
1 tsp. baking soda
1 1/4 cups butter, melted
2 cups Granny Smith apples- peeled, cored and sliced VERY thin
1 jar caramel ice cream topping
1/2 cup all-purpose flour
5 regular size Butterfinger Bars, roughly chopped

Preheat oven to 350.  Line a 9x13 pan with foil and spray well with nonstick spray.  In a large bowl, combine flour, brown sugar, quick oats, and baking soda.  Stir in melted butter until completely mixed in.  Press 3/4 of mixture into pan and bake for 9 minutes.  Spread apple slices evenly over crust. 
In a small pan, heat caramel and flour over medium heat until it starts to bubble.  Remove from heat and pour over apple slices.  Sprinkle Butterfinger pieces over the top, and top with remaining crust mixture, crumbling evenly over bars.  Bake for 20 minutes or until golden brown.  Remove and let cool to room temperature before covering with foil and chilling completely.

Monday, August 5, 2013

Reese's Peanut Butter Oatmeal Cookie Bars

1 1/2 sticks unsalted butter
2 cups light brown sugar
1/2 cup creamy peanut butter
2 eggs, room temperature
1 tbsp. vanilla
2 cups flour
1 cup ond-fashioned oats
2 1/2 tsp. baking powder
1/4 tsp. salt
1 cup Reese's peanut butter baking chips
2 cups chopped Reese's peanut butter cups

1.  Preheat oven to 350 degrees.  Line a 9x13 baking dish with foil.  Spray with cooking spray and set aside. 
2.  Cream butter and sugar together in a large mixing bowl.  Add peanut butter and continue mixing.  Add eggs, one at a time, beating well after each addition.  Stir in vanilla.
3.  In a separate bowl, combine the flour, oats baking powder, and salt.  Slowing add this mixture to the butter mixture, stirring until combined.
4. Mix in the peanut butter chips.
5.  Press 2/3 of the dough into the prepared pan, fully covering the bottom of the pan.  Sprinkle with chopped Reese's.  Drop remaining dough in small pieces over the Reese's (you won't be able to cover all of th Reese's, but this doesn't matter).
6.  Bake for 25-30 minutes, until lightly browned and cooked through.  Allow to cool completely before cutting into squares.

Nordy Bars

1/2 cup butter
1 pkg. butterscotch chips (12 oz.)
1/2 cup brown sugar
2 eggs
1 1/2 cup flour
2 tsp. baking powder
1/2 tsp. salt
2 tsp. vanilla
1 pkg. semisweet chocolate chips (12 oz.)
2 cup miniature marshmallows

In medium sauce pan melt butter, add butterscotch chips and brown sugar.  Stir until melted.  Remove from heat, add eggs, flour, baking powder, and salt.  Add vanilla and set aside and cool.  When cool stir in chocolate chips, marshmallows and nuts if desired.  Spread in an ungreased 9x13 pan.  Bake 25 minutes at 350.  Remove and cool.  They will be soft and gooey when you take them out.  They will set up as they cool. 

Crockpot Cashew Chicken

2 lbs. boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp. black pepper
1 Tbsp. canola oil
1/4 cup soy sauce
2 Tbsp. rice win vinegar
2 Tbsp. ketchup
1 Tbsp. brown sugar
1 garlic clove, minced
1/2 tsp. grated fresh ginger
1/4 tsp. red pepper flakes
 1/2 cup cashews

Combine flour and pepper in large ziploc bag.  Add chicken.  Shake to coat with flour mixture.  Heat oil in skillet over medium-high heat.  Brown chicken about 2 minutes on each side.  Place chicken in slow cooker.  Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in a small bowl; pour over chicken.  Cook on LOW for 3 to 4 hours.  Add cashews and stir.  Serve over rice.  Makes 4-6 servings. 

Morning Green Smoothie

1 banana
5 ice cubes (a handful, I don't actually count)
1/2 cup orange juice (just pour a little in - no measuring required)
2 large spoonfuls of plain Greek Yogurt
Fill the rest of the blender up with unpacked Kale (3 cups?)

Chocolate Chip Pudding Cookies

1 cup butter, softened
3/4 cup brown sugar
1/4 cup white sugar
1 small pkg. instant vanilla pudding mix
2 eggs
1 tsp. vanilla extract
2 1/4 cups all-purpose flour
1 tsp. baking soda
1 pkg. (12 oz.) milk chocolate chips

Preheat oven to 375 degrees.  Beat butter, both sugars, pudding mix, eggs and vanilla in a large bowl.  Beat until creamy and fluffy.  Then slowly mix in flour and baking soda.  Stir in chocolate chips.  Drop by tablespoonfuls onto an ungreased cookie sheet.  Bake for ONLY 9-10 minutes.  Remove from oven and let cool about 10 minutes before eating.

Yields 36 cookies
Recipe from Beth Davis

Monday, July 22, 2013

Barbecued Chicken

4 chicken drumsticks, skinned

For the Sauce:
1 shallot, finely chopped
1 garlic clove, crushed
1 tbsp. tomato paste blended with 2/3 cup water
2 tbsp. red wine vinegar
1 tbsp. prepared mustard
1 tbsp. Worcestershire sauce

To make the sauce, place the shallot, garlic, tomato paste mixture, red win vinegar, mustard, and Worcestershire sauce in a jar, cover with the lid, and shake vigorously until well blended. 
Rinse the chicken drumsticks and pat dry with paper towels.  Place the drumsticks in a large ovenproof dish, pour over the and let stand for a least 2 hours, occasionally spooning the sauce over the chicken.
Preheat the oven to 375 degrees.  Cook the chicken drumsticks in a oven for 20 to 25 minutes, or until thoroughly cooked.  Spoon the sauce over the chicken or turn the chicken over during cooking.


1 lb. extra-lean ground beef
1 pkg. dry onion soup mix
10 3/4-oz. can 98% fat-free cream of celery soup
10 3/4-oz. can 98% fat-free cream of mushroom soup
cooked rice

Spray slow cooker with fat-free cooking spray.  Combine all ingredients in slow cooker.  Cook on low for 6-8 hours.  Serve over hot rice.

Healthy Beef Stroganoff

1 1/2 lbs. lean beef stew meat, trimmed of fat
1 onion, chopped
1 clove garlic, minced
1 tsp. salt
1/4 tsp. black pepper
1 lb. fresh mushrooms
10 3/4-oz. can 98% fat-free cream of mushroom soup
1 cup water
1 cup fat-free sour cream
1 pkg. no-yolk noodles

Combine all ingredients except sour cream in slow cooker.  Cook on low 6-8 hours.  Stir in sour cream.  Cook on high for a few minutes to heat sour cream.  Serve over no-yolk noodles.

Saturday, July 13, 2013


1/2 cup butter, softened
1 cup sugar
1/4 tsp. baking soda
1/4 tsp. cream of tartar
1 egg
1/2 tsp. vanilla
1 1/2 cup all-purpose flour
2 Tbsp. sugar
1 tsp. ground cinnamon
Snicker candy bars

1.  Beat butter with an electric mixer until creamy, about 30 seconds.  Add sugar, baking soda, and cream of tartar.  Beat until combined, scraping sides to include all ingredients.  Add egg and vanilla and as much of the flour as you can with the mixer.  Stir in remaining flour.  Cover and chill dough about 1 hour or until it is easy to handle. 

2.  Cut a Snickers or other candy bar into 10-12 equal pieces, each about 1/2- inch square.

3.  Preheat oven to 375 degrees.  Place one small piece of candy into the middle of each 1-inch ball of dough.

4.  Mix cinnamon and sugar, and roll balls in the mixture until fully coated.  Place 2 inches apart on an ungreased cookie sheet.  Bake 10-11 minutes or until edges are golden.  Transfer to a wire rack; cool.

Bavarian Red Cabbage and Pork Roast

Pork roast
1 small head red cabbage
1 onion, chopped
2 tsp. salt
1 cup hot water
1 1/2 Tbsp. sugar
1/2 cup vinegar
3 Tbsp. butter

Coarsely chop the red cabbage.  Mix all and put in crock pot.  Place the pork roast of top.  Cook on LOW for 8 to 10 hours. 

* This recipe reminded me of growing up with a German mother (Oma). 

Fluffy Rice and Chicken

1 can cream of chicken soup
1 soup can of milk
3/4 cup uncooked rice
1/3 cup water
1 envelope Lipton onion soup mix
4 boneless, skinless chicken breasts

Mix soup and milk; reserve half the mixture.  Mix the remaining mixture with the rice, water, and  half the onion soup mix.  Pour into 9x13 inch ungreased pan and put chicken on top.  Pour the rest of the soup mixture over chicken and sprinkle with rest of onion soup mix.  Cover pan with tinfoil.  Bake at 350 degrees for 45 minutes.  Uncover and bake 15 minutes longer.

Friday, July 12, 2013

Chocolate Peanutbutter Cake

Chocolate Cake

1 box Devil's Food cake mix (Pillsbury Moist Supreme)
1 small pkg. Jell-o instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp. vanilla
2 cups mini chocolate chips

Preheat oven to 350 degrees.  Spray pans generously with Pam cooking spray.  In a very large bowl, mix together everything except chocolate chips.   Batter will be thick.  Stir in the chocolate chips.  Pour batter into cake pan of choice.  (I used two 9-inch cake pans).  For cooking time, I use the cooking times on the back of the cake box as a guide and usually add 1 minute to whatever it says.  Then I do the toothpick check, and if it's not done, I check on it every 5 minutes after that.  It usually takes around 40 minutes for two 9 inch cake pans.

Butter Cream Frosting

1/2 cup shortening
1/2 cup butter, softened
4 cups powdered sugar
1/4 tsp. salt
1 tsp. vanilla extract
1/3 cup heavy whipping cream
1/2 cup peanut butter

In a mixing bowl, cream shortening and butter until fluffy.  Add sugar and continue creaming until well blended.  Add salt, vanilla, and whipping cream.  Blend on low speed until moistened, then add peanut butter.  Beat at high speed until frosting if fluffy.

Mini Reeses peanut butter cups
Reeses pieces

When cake is cool, scoop frosting on the first layer (upside down on the plate so you have a flat edge to spread on).  Add your second layer (right side up).  Scoop the remaining frosting on the cake and smooth all around. I garnished the cake on the top and sides with Mini Reeses peanut butter cups (cut into fourths) and Reeses pieces.

Thursday, June 6, 2013

Yogurt Chicken

1 pkg. butter crackers, crushed
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. black pepper
1 cup plain yogurt
6 chicken breasts

 In shallow bowl, combine crackers, garlic powder, salt, and black pepper.  Spread yogurt evenly on a plate.  Dip each chicken breast in yogurt.  Then dip in cracker crumbs to coat.  Place in greased 9x13 baking dish and bake at 350 for 45 minutes or until chicken is cooked through.

Mini BBQ Meat Loaves

1 1/2 to 2 lbs. ground beef
3/4 cup old-fashioned rolled oats
1 cup milk
3 Tbsp. onion, minced
1 Tbsp. dried parsley flakes
1 1/2 tsp. salt
1 tsp. pepper
1 cup ketchup
2 Tbsp. sugar
3 Tbsp. apple cider vinegar
2 Tbsp. Worcentershire sauce
1/2 Tbsp. prepared mustard

In a medium bowl, combine ground beef, oats, milk, onion, parsley, salt, and pepper.  Using hands, form mini meat loavesw using 1/4 cup meat mixture for each loaf.  Place in greased 9 x 13 dish.  Prepare Sauce: Combine ketchup, sugar, vinegar, Worcestershire sauce, and mustard.  Pour 1-2 tablespoons or sauce over each mini meat loaf.  Bake in 350 oven for 40-45 minutes or until cooked through.

Fettuccine Alfredo

1 (8oz.) pkg. Neufchatel or cream cheese, softened
1 cup finely shredded fresh Parmesan cheese (divided use)
1/4 to 1/2 cup butter
2/3 cup low-fat milk
1/4 tsp. garlic powder
dash of salt
8 oz. fettuccine noodles, cooked tender

In a large sauce pan, stir together Neufchatel or cream cheese, 3/4 cup Parmesan cheese, butter, milk, garlic powder, and salt until smooth.  Pour over noodles and top with remaining Parmesan cheese.

Thursday, May 23, 2013

Banana Sour Cream Bread

1/4 cup white sugar
1 tsp. ground cinnamon
3/4 cup butter
3 cups white sugar
3 eggs
6 very ripe bananas, mashed
1 (16oz.) container sour cream
2 tsp. vanilla extract
2 tsp. ground cinnamon
1/2 tsp. salt
3 tsp. baking soda
4 1/2 cups all-purpose flour

Preheat oven to 300 degrees.  Grease four 4 x 3 inch loaf pans.  In a small bowl, stir together 1/4 cup white sugar and 1 tsp. cinnamon.  Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar.  Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon.  Mix in salt, baking soda and flour.  Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean.

Makes 4 loaves

Monday, May 6, 2013

Crock Pot Sweet Pork

2-4 lbs. pork roast
1 can Dr. Pepper (not diet)
1 (10oz.) can enchilada sauce
2 cloves garlic, minced
1 (4 oz.) can diced green chilies
1 cup brown sugar

In a gallon-sized resealable bag, marinate roast in soda overnight.  Place roast along with leftover marinade in a Crock Pot and cook on low until very tender (about 8 hours).  Drain off any liquid after cooking.  Shred pork and place back in the Crock Pot.  Mix in enchilada sauce, garlic, green chilies, and brown sugar.  Continue to cook on low for 30 more minutes to 1 hour.  Serve meat in soft flour shells or corn tortillas with taco toppings.  (diced tomatoes, shredded lettuce, shredded cheese, sour cream, salsa, guacamole)

Serves 8-16
* soften corn tortilla on stove top in a small amount of oil for a few seconds on each side.

Sunday, May 5, 2013

BBQ Chicken Calzones

6 slices bacon
1 Tbsp. olive oil
1/2 onion, chopped
3 cups cooked, shredded chicken
1 bottle barbecue sauce, divided
1 can refrigerated biscuits
1 cup shredded mozzarella cheese

Preheat oven to 400 degrees.  Cook bacon in a large skillet over medium-high heat until crisp.  Remove from pan and drain on paper towels; crumble.  Drain bacon fat from pan or use bacon fat instead of the oil.  Warm olive oil over medium heat; add onion and shredded chicken and saute until onion is tender.  Stir in 1/2 cup barbecue sauce, and remove from  heat.  Mix in cooked bacon.

Flatten out biscuit dough onto a greased cookie sheet.  Press to an even thickness.  Spread a small amount of barbecue sauce on each biscuit (about 1 tsp.)  Divide the chicken mixture between the biscuits, spreading on only half of each piece to within 1/2 inch of the edge.  Sprinkle cheese over the top.  Fold each biscuit in half and press the edges together with a fork to seal.  Bake 12 minutes or until browned to your liking.  Cool for a few minutes.  Can be served with additional BBQ sauce.

Saturday, May 4, 2013

The BEST EVER caramel brownies

1 (15.25 oz.) pkg. German chocolate cake mix
3/4 cup butter, melted
1 (5 3/4 oz. ) can evaporated milk, divided
1 (14 oz.) bag caramels
1 (8 oz.) bag Heath toffee bits, divided
1 (12 oz.) bag milk chocolate chips, divided

Grease a 9 x 13 inch baking pan.  Preheat oven to 350 degrees.  In a large bowl, mix together cake mix, melted butter, and 1/3 cup evaporated milk.  Press half of this mixture into prepared pan.  Bake 6 minutes.
 Meanwhile, melt together caramels and remaining evaporated milk in a small saucepan over medium-low heat, stirring often.  Remove brownies from oven after 6 minutes and sprinkle on half the bag of Heath toffee bits.  Pour melted caramel over toffee bits.  Sprinkle on half the bag of chocolate chips.  Spread the remaining batter on top (this is easiest if you take pieces of the batter, flatten each individual piece in your hands and place on top).  Sprinkle remaining toffee bits and chocolate chips on top.  Bake 20 minutes.  Cool on a wire rack and then refrigerate for 3 hours before serving. 

Makes 24 brownies
So Good!

Tuesday, April 30, 2013

Cream Cheese Scrambled Eggs

1 pkg. (3 oz.) cream cheese, softened
2 Tbsp. half and half cream
8 eggs
1/3 cup grated Parmesan cheese
1/2 tsp. lemon-pepper seasoning
1/8 tsp. salt
1/2 cup real bacon bits
2 Tbsp. butter

In a small mixing bowl, beat cream cheese and cream until smooth.  Add the eggs, Parmesan cheese, lemon-pepper and salt; mix will. Stir in bacon.  In a large skillet, melt butter; add egg mixture.  Cook and stir over medium heat until eggs are completely set.

Serves 4

Chicken with Mustard Gravy

4 boneless, skinless chicken breast halves (6 oz. each)
1/2 tsp. salt, divided
1/4 tsp. pepper, divided
2 Tbsp. butter
4 tsp. honey mustard
1 Tbsp. milk
1/2 tsp. dried basil
1/2 tsp. dried parsley flakes
1/2 cup sour cream

Rub chicken with 1/4 tsp. salt and 1/8 tsp. pepper.  In a large skillet over medium heat, cook chicken in butter for 6-8 minutes on each side or until no longer pink.  Remove and keep warm.
In the same skillet, combine the mustard, milk, basil, parsley, and remaining salt and pepper.  Cook and stir over low heat until heated through.  Remove from heat; stir in sour cream.  Serve with chicken.

4 servings

Swiss Cobb Salad

8 cups torn leaf lettuce
1/2 lb. sliced deli roast beef, cut into strips
1/4 lb. cubed fully cooked ham
1 med. tomato, chopped
2 hard-cooked eggs, chopped
4 bacon strips, cooked and crumbled
\1/2 cup shredded Swiss cheese

1/2 cup olive oil
3 Tbsp. red wine vinegar
2 Tbsp. honey mustard
2 Tsp. sugar
3/4 tsp. dried oregano
1/8 tsp. pepper

In a serving bowl, layer the lettuce, roast beef, ham, tomato, eggs, bacon and cheese.  In a jar with a tight-fitting lid, combine the dressing ingredients;  shake well.  Serve with the salad just before serving or it with get the lettuce wilted.

4 serving

Chili Cheese Fries

4 cups frozen french-fried potatoes
1 carton (15 oz.) fat-free vegetarian chili
5 hot dogs, halved lengthwise and sliced
1/2 cup chopped onion
1 cup (4 oz.) shredded cheddar cheese

Prepare fries according to package directions.  Meanwhile, in a microwave-safe dish, combine the chili, hot dogs and onion.  Cover and microwave on high for 5-6 minutes or until heataed through, stirring once.  Serve over fries; sprinkle with cheese.

Serves 4

Sloppy Joes

2 lbs. ground beef
1 med. onion
5 tsp. brown sugar
1 Tbsp. Worcestershire sauce
4 Tbsp. catsup
1 (8 oz.) can tamato sauce
1 (16 oz. ) bottle Ragu Traditional spaghetti sauce

Brown ground beef; drain.  Add all other ingredients and simmer for 30-60 minutes.  Serve on Hamburger Rolls with cheese (optional)

Crockpot Swiss Chicken

6 chicken breasts, boneless, skinless
5-6 slices Swiss cheese
1 can cream of mushroom soup
1/4 cup milk
2 cups seasoned stuffing mix
1/4 cup butter, melted

Spray Crock Pot with Pam.  Lay chicken in Crock Pot and top with cheese.  Mix soup and milk together.  Pour on top of chicken.  Top with stuffing mix.  Drizzle with butter or mix stuffing and butter together first.  Cook 4 hours on high or 6 hours on low.

Serve with rice or pasta

Creamy Chicken Bake

4 skinless, boneless chicken breasts
1 can cream of broccoli soup
1/3 cup milk
1/2 tsp. garlic powder
1/4 cup grated Parmesan cheese
1/2 cup dry bread crumbs
2 Tbsp. butter, melted

Place chicken in 3-quart shallow baking dish.  Mix soup, milk, garlic powder and pour over chicken.  Mix cheese and bread crumbs with butter and sprinkle over chicken.  Bake at 400 degrees for 30 minutes or until chicken is done.  Stir sauce before serving. 

Serve with Rice
Makes 4 servings

Quick Chicken A La King

1 tsp. butter
1/4 cup chopped green or red pepper
1/4 cup chopped onion
1 can cream of chicken soup
1/2 cup milk
1- 2 cups cooked chicken, cubed (or can use ham)
4 cups hot cooked rice

Heat butter in saucepan.  Add pepper and onion; cook until tender.  Add soup, milk and chicken.  Heat through, stirring occasionally.  Serve over rice.

Serves 4

Curry Chicken

6 boneless, skinless chicken breasts
1 tsp. curry powder
2 tsp. lemon juice
2 cans cream of chicken soup
1 cup mayonnaise

Mix the above together and pour over 6 chicken breasts in a casserole baking dish.  Bake, covered, at 375 degrees for 40 minutes.

Serve with rice or pasta

Crockpot Chocolate Candy

2 lbs. roasted salted peanuts
2 barks sweet dark chocolate
12 oz. semi sweet chocolate chips
2 1/2 lbs. white almond bark

In Crock Pot layer peanuts and then chocolates on top.  Cook on low for 3 hours.  Mix after 3 hours and place in cupcake fillers.

Recipe from Trisha Yearwood

Saturday, April 27, 2013


1 1/2 lbs. extra lean ground beef
1/4 cup egg substitute (equal to 1 egg)
1/2 cup chopped onion
1/2 cup chopped green pepper
1 Tbsp. dried parsley
3/4 cup finely chopped celery
3/4 cup oatmeal
3/4 cup skim milk
1/2 cup catsup
1 tsp. dry mustard
1/2 tsp. choppped garlic
1 tsp. salt
1.2 tsp. ground pepper

Preheat oven to 325 degrees.  Mix all ingredients.  Shape into a loaf and bake for 1 hour. 
8 servings

Chili Con Carne

3 cans (15 oz. each) kidney beans, drained
2 large onions, chopped
2 green pepper, chopped
2 lbs. extra lean ground beef 
2 cans (16oz. each) tomatoes
2 can (8oz. each) tomato sauce.
1/4 tsp. paprika
2 bay leaves
2 Tbsp. chili powder

Spray a large kettle pan with non-stick cooking spray and brown the meat.  Add remaining ingredients.  Cover and simmer for 1 hour.  Before serving remove the bay leaves.

12 Servings

*Andrew's favorite

Hawaiian Haystacks

Stove top method:
2 (10 3/4oz.) cans cream of chicken soup
1 can milk
2 cups cooked chicken breasts, diced or shredded

Heat soup and milk on the stove until heated thoroughly.  You want this to be the consistencyof gravy.  You can add more milk if the mixture is too thick.  Add cooked chicken and continue to heat until chicken is warm.

Crock Pot method:
2  frozen chicken breasts
2 (10 3/4oz.) cans cream of chicken soup

Place chicken breasts in Crock Pot and cover with soup.  Cook on low for 6-8 hours.  Remove chicken from the Crock Pot and shred or dice the chicken.  Return to the Crock Pot.  Add enough milk to the soup and chicken to make the consistency of gravy. 

Serve the sauce over cooked rice.  Then top with any of the following toppings.  Serves 6-8
shredded cheddar cheese
pineapple tidbits
sliced olives
diced green onion
chopped celery
shredded coconut
sliced almond
diced fresh mushroom
chow mein nookles
diced tomatoes
mandarin oranges
diced green pepper
soy sauce
water chestnuts

Poppy Seed Chicken

1 (10 3/4 oz.) can cream of chicken soup
1 1/2 cups sour cream
3 cups cooked chicken, diced
1 cellophane sleeve of Ritx crackers, crushed
1 Tbsp. poppy seeds
4 Tbsp. butter, melted
Rice for serving

Preheat oven to 350 degrees.  In a bowl, mix together soup and sour cream until well blended.  Stir in diced chicken.  Spread  chicken mixture into a 9 x 9 baking dish.  In a large resealable bag, crush crackers.  Add poppy seeds and butter to bag and seal.  Toss to coat.  Sprinkle cracker mixture over chicken.  Bake at 350 for 30 minutes.  Serve over cooked rice. 

Serves 4-6

Creamy Italian Chicken

4-6 chicken breasts
1 pkg. dry Italian dressing mix
1 (8oz.) pkg. cream cheese, softened
2 (10 3/4oz.) cans. cream of chicken soup
rice or noodles for serving

Put chicken breast in Crock Pot.  Sprinkle with dry Italian dressing mix.  Mix cream cheese and soup in a separate bowl.  Pour over chicken.  Cook on low 8 hours.  Shred or serve whole breast over rice or noodles.  (add milk if needed to thin sauce out.)

Serves 4-6

Friday, April 26, 2013

French Crepes

1 cup all-purpose flour
1/2 tsp. salt
4 large eggs
2 egg yolks
2 1/2 cups milk
1 Tbsp. vanilla
1/2 cup butter, melted

Sift flour and salt together.  Whisk eggs, egg yolks, vanilla, and melted butter together.  Add to flour mixture and mix well.  Heat and lightly butter or oil small skillet.  Use a measuring cup to pour 1/4 cup batter into skillet.  Quickly swirl pan to spread batter.  Cook until edges are brown.  Flip crepe and cook other side.  Sprinkle with powdered sugar and roll up.

Fruit-Filled Crepes:

Fruit Filling:
1/4 cup sugar
1 cup fresh or frozen fruit or choice
1 cup whipping cream
1/2 cup powdered sugar
1 tsp. vanilla

Follow recipe for French Crepes.  For fruit filling, sprinkle 1/4 cup sugar over 1 cup fresh or frozen fruit of choice.  Let stand for 15 minutes.  Beat 1 cup whipping cream with 1/2 cup powdered sugar and 1 tsp. vanilla until soft peaks for.  Spread fruit filling down center of crepes and roll up.  Top with whipped cream and a spoonful of fruit.

Pizza Crust

Thick-Crust Pizza:
1 cup warm water
2 tsp. yeast
1/3 cup oil
1 Tbsp. sugar
1 tsp. salt
3 cups flour
Pizza Sauce
3 cups grataed mozzarella cheese
Parmesan cheese
Choice of toppings:
Pepperoni, sausage, hamburger, ham, mushrooms, olives, peppers, onions, tomatoes, pineapple, etc...

Stir water, yeast, oil, and sugar together.  Let rest 5 minutes.  Stir in salt and flour.  Turn onto lightly floured surface and knead 3-4 minutes.  Refrigerate until ready to use.  Divide dough in half.  Roll each half into large circle.  Grease 2 pizza pans.  For a crisper crust, sprinkle pans with cornmeal.  Lay dough on pizza pans.  Press dough from the center to the outside edges of pan, pushing the dough to make a thick-edged crust.  Pour sauce over dough.  Sprinkle with mozzarella and Parmesan cheese and toppings of choice.  Bake at 450 for 15-20 minutes, or until crust is golden brown.  Slice and serve hot.

Thin and Crispy Crust:
Follow above recipe, but add 1 tsp. vinegar to the oil and sugar.  Divide dough into 3 parts.  Bake according to recipe.

Chicken Parmesan

6 boneless, skinless chicken breasts
1/2 cup fine bread crumbs
1/4 cup Parmesan cheese
2 Tbsp. parsley flakes
2 tsp. garlic powder
2 eggs, well beaten
1 1/2 quarts marinara sauce
2 cups mozzarella cheese

Mix bread crumbs, Parmesan cheese, parsley, and garlic in a bowl.  Beat eggs together in a separate dish.  Dip chicken in eggs and then in crumb mixture.  Place chicken in greased 9 x 13 baking pan.  Bake at 350 for 1 hour.  Remove from oven and pour marinara sauce over chicken.  Sprinkle with mozzarella cheese.  Bake 30 minutes.

Curry Chicken

8 boneless, skinless chicken breast
1/4 cup butter
1 onion, finely diced
1/2 cup green pepper, diced
1 cup raisins
1 tsp. curry powder
1 can cream of chicken soup
1 cup milk

Place chicken breast in greased casserole dish.  Saute onions and peppers until onions turn transparent.  Combine with remaining ingredients and pour over chicken.  Bake at 350 for 1 hour.

Honey Whole Wheat Bread

2 envelopes yeast
4 cups water
1/2 cup butter, softened
1/4 cup molasses
1/2 cup honey
2 tsp. salt
1/2 cup vital wheat gluten
1/4 cup dough enhancer
1/4 lecithin
6 cups whole wheat flour
4 cups white flour

Dissolve yeast in warm water.  Add butter, molasses, sugar, salt, vital wheat gluten, dough enhancer and lecithin.  Mix well.  Add two cups of whole wheat flour.  Mix well.  Repeat with remaining whole wheat flour, and white flour.  Knead until smooth.  Place in greased bowl, and let rise until double.  Punch down and let rest for a few minutes.  Divide dough into 3 parts and shape into loaves.  Place in greased pans.  Let rise about 1 hour.  Bake at 350 for 35 minutes. 

Tomato Basil Chicken

8 boneless, skinless chicken breasts
2 cups yogurt
1 10oz. box Tomato-Basil Wheat Thins
1/2 cup Parmesan cheese, grated
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. parsley flakes

Chicken Sauce:
1 can cream of chicken soup
1 cup milk

Rinse chicken breasts and pat dry.  Pour yogurt into small dish.  Crush crackers into fine crumbs.  In a separate dish, blend cracker crumbs with Parmesan cheese and seasonings.  Dip chicken breasts into yogurt, coating both sides.  Roll in crumbs until well covered.  Place in greased baking pan.  Repeat with remaining chicken breasts.  Bake at 350 for 1 hour or until chicken is done.  For sauce, combine soup and milk in a saucepan and cook over medium heat until hot until bubbly.  Serve over chicken.

Pecan-Crusted Salmon

1 large salmon (cut into portion-size sections)
2 cups milk
1 cup finely chopped pecans
1/2 cu flour
1/4 cup brown sugar
1 tsp. salt
1 tsp. seasoned salt
1 tsp. pepper
Oil for frying

Preheat oven to 400. Put salmon and milk in a plastic zip-top bag for 10 minutes; remove salmon and discard milk.  In a medium bowl, combine all dry ingredients; completely coat each piece of salmon in dry mixture.  In a frying pan over medium-high heat, brown both sides of salmon in a small amount of vegetable oil.  Bake on a cookie sheet lined with nonstick cooking spray for 8 - 10 minutes.

Crock Pot Beef Stroganoff

1 1/2 lb. beef stew meat, cubed
1 10 3/4 oz. cream of mushrooom soup
1 10 3/4 oz.  cream of celery soup
1/2 small onion, chopped
8 mushrooms, sliced
1 env. onion soup mix
2 cups (16oz. ) sour cream
1 pkg. wide egg noodles, cooked

Combine meat, soups, onion, mushrooms, and onion soup mix.  Cover and cook on Low for 8 hours or until beef is tender.  Just before serving, stir in sour cream.  Serve over hot cooked egg noodles.

Bacon and Avocado Bow-Tie Pasta

8 oz. bow-tie pasta
6 slices bacon, cooked and crumbled
3 cloves garlic, minced
2 medium avocados, coarsely chopped
1 tsp. dried basil
2 Tbsp. lemon juice
Salt and pepper to taste
1/2 cup grated Parmesan cheese

Cook pasta according to package directions.  Drain and set aside.  In a large skillet, cook bacon over medium-high heat.  Drain bacon fat and crumble bacon.  Add garlic and cook for 30 seconds.  Stir in pasta, chopped avocados, basil, lemon juice, salt, and pepper.  Sprinkle with cheese.

Chicken Divan

1 10 3/4 oz. can cream of chicken soup
1/2 cup mayonnaise
1 tsp. lemon juice
1/4 tsp. each salt and pepper
1 12 oz. bag frozen broccoli cuts
2 cups chopped, cooked chicken
1 cup shredded cheddar cheese
1 cup bread crumbs
1/4 cup butter, melted

In a 9 x 13 greased baking dish, combine soup, mayo, lemon juice, salt, and pepper until well blended.   Fold in broccoli and chicken; sprinkle with cheese.  Combine bread crumbs and butter; sprinkle over top.  Bake at 350 for 30 minutes or until cheese is hot and bubbly.

Saturday, February 23, 2013

Watkins Easy and Delicious White Bread

4 cups flour
2 Tbsp. yeast
1/4 cup oil
3 cups hot tap water ( as hot as the tap will get; it should be too hot for you to keep your finger under)
1/3 cup sugar
1 Tbsp. salt

1.  In a large bowl, mix flour, yeast, sugar, and salt together with spoon.
2.  Add the hot water and oil to the dry ingredients.  Mix until thoroughly blended.
3.  Add more flour (handfuls at a time) just until dough pulls away from the sides of the bowl.  It will still be quite sticky, so flour up your hands.
4.  Turn the dough out onto a floured surface.  Knead the dough, adding flour (this time by handfuls) until the dough no longer sticks to your hands.  The key is kneading the dough as little as possible, to keep it from becoming too tough.
5.  Add about 1 tsp. of oil (or use cooking spray) to a clean bowl, and make sure it spreads over the bottom of the bowl.  Tuck the dough into a ball and set in the bowl.  Allow dough to rise to double in size.
6.  Cut in half and form each half into loaves.  Set in greased pans and let rise until loaves reach the tops of the pans.
7.  Bake in 375-400 degree oven for 1/2 hour
8.  While cooling, grease tops of bread with butter.

Makes 2 loaves

Variation:  If you prefer wheat bread, you can use wheat flour, or you can do half wheat and half white flour.

Recipe from Karen Watkins

Monday, February 18, 2013

Meat Loaf

1 1/2 lbs. extra lean ground beef
1/4 cup egg substitute (equal to 1 egg)
1/2 cup chopped onion
1/2 cup chopped green pepper
1 Tbsp. dried parsley
3/4 cup finely chopped celery
3/4 cup oatmeal
3/4 cup skim milk
1/2 cup catsup
1 tsp. dry mustard
1/2 tsp. chopped garlic
1 tsp. salt
1/2 tsp. ground pepper

Preheat oven to 325 degrees.  Mix all ingredients.  Shape into a loaf and bake for 1 hour.
This recipe is quick and healthy!
Serves 8

Chicken a la Soda

Chicken prepared this way is very moist.  The addition of vegetables adds to the flavor.

1 1/2 lbs. boneless, skinless chicken breasts
1 medium onion, sliced
1 green pepper, sliced
1 can (4 oz.) sliced mushrooms, drained
1/2 tsp. salt
1/8 tsp. pepper
1 can sugar-free orange soda pop

Preheat oven to 350 degrees.  Arrange chicken in a 3-quart casserole and top with remaining ingredients.  Cover and bake for 35-45 minutes, or until chicken is tender.  Uncover an bake 10 minutes.
Recipe is quick and healthy!
Serves 6

Chicken Picadillo

1 lb. boneless, skinless chicken breasts
1 tsp. cumin
3/4 cup salsa, thick and chunky
1/2 tsp. chopped garlic
1 onion, sliced
1 green pepper, sliced

Cut chicken into 1-inch strips.  Sprinkle with cumin.  Spray skillet with non-stick coating and stir-fry chicken until tender and no longer pink.  Add salsa, garlic, onion, and green pepper.  Cover and simmer for 10 minutes or until vegetables are tender.
Serve this in a tortilla or with rice.
Quick and Healthy recipe!

Chili Con Carne

3 cans (15 oz. each) kidney beans, drained
2 large onions, chopped
2 green pepper, chopped
2 lbs. extra lean ground beef
2 cans (16 oz. each) tomatoes
2 cans (8 oz. each) tomato sauce
1/4 tsp. paprika
2 Tbsp. chili powder

Spray a large kettle with non-stick cooking spray and brown the meat.  Add remaining ingredients Cover and simmer for 1 hour.  This recipe is quick and healthy.
12 servings

Poppy Seed Chicken

1 (10 3/4 oz.) can cream of chicken soup
1 1/2 cups sour cream
3 cups cooked chicken, diced
1 cellophane sleeve of Ritz crackers, crushed
1 Tbsp. poppy seeds
4 Tbsp. butter, melted

Preheat oven to 350 degrees.  In a bowl, mix together soup and sour cream until well blended.  Stir in diced chicken.  Spread creamy chicken mixture into a 9 x 9 baking dish.  In a large resealable bag, cruch crackers.  Then add poppy seeds and butter to bag and seal.  Toss to coat.  Sprinkle cracker mixture over chicken.  Bake at 350 degrees for 30 minutes.  Serve over cooked rice.
Serves 4-6

*  I usually double the recipe and bake it in a 9 x 13 pan.