Wassail

I discovered this recipe on Holiday Food Sample day at Lee's Marketplace

2 cans frozen light grape juice concentrate
1 1/2 cups sugar
3 cups water
3 cinnamon sticks
4 whole cloves

Combine above ingredients.

Add:
1 cup orange juice
4 cups apple juice or cider
1 cup frozen lemonade concentrate
2 cups pineapple juice
2 quarts of water

Mix together and steam for 30 minutes.

Lion House Rice Pudding

2 cups cooked rice

2 cups milk

1 small can evaporated milk

1/2 cup raisins

1 T cornstarch

1/4 tsp. salt

1/2 cup and 2 T sugar

2 eggs, beaten

1/8 tsp. nutmeg

1/8 tsp. cinnamon

1 tsp. vanilla

 

Scald milks together.  Set raisins in a strainer over boiling water to plump.  In a saucepan, combine cornstarch, salt and sugar.  Stir in hot milk to cook, stirring constantly until thick and smooth.  Add rice, reheat to a full boil.  Stir in eggs a little at a time, stirring rapidly.  Return mixture and stir.  Add raisins, spices and vanilla.  Chill.

Grandma Helen’s Huckleberry Pie

2 cups of apples, peeled and sliced

2 cups huckleberries

1 cup sugar

1/2 tsp cinnamon

1/2 tsp salt

3 T flour

1 T butter

2 crust pie shell

 

Cook apples, huckleberries, sugar, cinnamon, salt, flour and butter in a saucepan until cooked down and thick.  Pour into unbaked pie shell, place top crust on.  Leave the bottom crust edge long and fold up over the top crust.  Flute.  Cut vent holes.  Sprinkle with sugar.  Bake at 375 degrees for 40 minutes or until brown.

Aunt Wendy’s Ice Cream Balls with Hot Fudge

1 cup graham cracker crumbs

2 T sugar

1/4 cup chunky peanut butter

1/4 tsp. cinnamon

vanilla ice cream

Hot Fudge Sauce

2 cups sugar

4 T cocoa

4 T flour

1 can evaporated milk

1 tsp. vanilla

1/2 cup butter

 

Mix crumbs, sugar, cinnamon and peanut butter in a food processor.  Scoop Ice cream into balls and coat with crumbs with hands.  Pack crumbs on the balls.  Don’t let the ice cream thaw.  Coat the ball a few times so they stay frozen.  Freeze on a tray.

For the sauce, mix sugar, cocoa, and flour in a pan.  Add milk, vanilla and butter.  Boil 3-5 minutes, stirring constantly.

Dutch Oven Peach Cobbler

1 (29 oz.) can of peaches, sliced and drained (reserve the juice)

1 (6 oz.) peach jello

1 cake mix (yellow, butter or spiced)

1/2 cup butter

1 cup water

 

Place peaches in Dutch oven.  Sprinkle with Jello, then dry cake mix on top of that.  Pour mixture of peach juice and water, measuring 1 1/2 cup on top.  Bake with 8 coals on bottom and 12  coals on top for 50-60 minutes.  Serve with Ice Cream.

Dutch Oven Black Forest Cake

1 (20 oz.) can crushed pineapple with juice

1 cup coconut

1 small instant vanilla pudding

1 (21 oz.) can cherry pie filling

1 package of cake mix (yellow, white, chocolate or spice)

1/2 cup butter

 

Spread Pinapple in a foil line Dutch Oven.  Sprinkle with coconut, then pudding mix.  Spread the pie filling on top and sprinkle with dry cake mix.  Cut butter into thin slices and arrange evenly on top.  Bake with 12 coals on top and 8 on bottom for 45-55 minutes.

Dutch Oven Tropical Cake

1 yellow cake mix

4 eggs

1/3 cup oil

1 cup sour cream

1 can crushed pineapple, undrained

3/4 cup coconut

3/4 cup brown sugar

Vanilla Ice Cream

 

Heat up 23 charcoal briquettes.  Mix cake, eggs, oil, sour cream and pineapple in a bowl.  Pour into a foil-lined Dutch oven.  Mix coconut and brown sugar.  Sprinkle on top.  Cook with 15-18 briquettes on top, the rest underneath.  Serve with Ice Cream.

Oh Henry Bars

1 cups sugar

2 cups light corn syrup

1 cup peanut butter

5 cups rice krispies

1/2 cup chocolate chips

 

Bring sugar and corn syrup to a boil, add peanut butter.  Remove from heat an stir in nuts, cereal and chocolate chips.  Mix well.  Pour into a grease 9x13 pan.  Cool and cut into small bars.

Layered Mint Brownies

Brownie Layer

2 cups flour

2 cups sugar

2 cups margarine

8 eggs

1 (16 oz.) Hershey’s Syrup

Chocolate Layer

9 T margarine

1 1/2 cup semisweet chocolate chips

Mint Layer

3 cups powdered sugar

3/4 cups margarine

1 1/2 T evaporated milk

1 tsp. peppermint extract

3-4 drops of green food coloring

 

Brownie Layer:  Mix and cream flour, sugar, and 2 cups margarine.  Add 8 eggs and syrup, mix until smooth.  Pour into grease jelly roll pan and bake 20-25 minutes at 330 degrees.  Check with a toothpick to see if it is done.  Cool and put in the freezer for 1 hour.

Mint Layer:  Mix powdered sugar, 3/4 cup margarine, canned milk, peppermint extract and food coloring until smooth.  Spread on brownie layer and put in freezer until set.

Chocolate Layer:  Slowly melt chocolate chips and margarine in the microwave or over the stove.  Spread on top of the mint layer.  Put in the freezer until set.  When ready to cut, let warm up a little bit or the layers will crack.  This may be frozen for a week or so until ready to serve.

Mississippi Mud Brownies

1 Fudge brownie mix

1/2 cup oil

1/2 cup water

1 egg

 

Frosting:

1 cup chocolate frosting

1/2 cup cream, whipped

1/2 cup mini marshmallows

1/2 cup chopped nuts

1/2 cup chocolate chips

 

Heat oven to 350 degrees.  Grease the bottom of a 9x13 pan.  In a large bowl, mix brownie mix, oil, egg and water.  Beat 50 strokes by hand.  Spread into pan and bake 30-35 minutes.  Do no over bake!  Cool completely.  In a bowl, stir frosting until creamy.  Gently fold in marshmallows, nuts and chocolate chips.  Spread onto cooled brownies.  Store in refrigerator

Blonde Brownies

3/4 cup shortening

2 T milk

2 cups brown sugar

1 egg, beaten

2 cups flour

1 tsp. baking powder

1/4 tsp salt

2 tsp. vanilla

1 cup chopped nuts, optional

White chocolate chips

 

Grease and flour a 9x13 pan.  Mix shortening and milk in a large saucepan.  Melt on low heat.  Remove from heat, add brown sugar and eggs.  Stir until well blended.  Combine flour, baking powder and salt in a separate bowl.  Stir into sugar mixture.  Add vanilla, chips and nuts.  Spread into pan and bake at 350 degrees for 20 minutes.  Cool and cut.

Chocolate Mint Éclair Cake

23 whole graham crackers

3 cups cold milk

2 small instant vanilla pudding

1/2 tsp. mint extract

3-4 drops green food coloring

1 (8 oz.) Cool Whip

 

Frosting:

1 T butter

2 T cocoa

2 T plus 1 tsp. milk

1 tsp vanilla

1 cup powdered sugar

 

Spray a 9x13 pan, line with 7 1/2 graham crackers.  Mix pudding, milk, mint and food coloring.  Fold in Cool Whip.  Spread half over the crackers.  Top with another layer of crackers then the remaining pudding mixture.  Cover and refrigerate for 2 hours.

For frosting, melt butter in a pan, stir in cocoa and milk until blended.  Remove from heat and add powdered sugar and vanilla.  Spread over dessert after 2 hours.  Cover and refrigerate overnight.

Mary Hardman’s Chocolate Éclair Cake

2 cups water

2 cubes of butter

1/2 tsp salt

2 cups flour

8 eggs

1 large instant vanilla pudding mix

2 (8 oz.) cream cheese

1 small Cool Whip

1 large Cool Whip

5 cups of milk

Chocolate syrup

1 package of raspberries

 

Boil water, butter and salt.  Add flour, stir in 8 eggs, 2 at a time.  Pour into a Jelly Roll pan (ungreased).  Bake at 350 degrees for 30 minutes or until sweat beads disappear.  Cool

Filling:  Mix pudding and milk, add softened cream cheese.  Fold in small cool whip.  Spread onto the cooled crust.

Spread 1 large Cool Whip on top.  Drizzle with chocolate using a fork. 

Make Danish Dessert.  Cool and add raspberries.  Spoon over top after pieces are cut, just before serving.

Grandma Helen’s Skor Cake

1 yellow cake mix

1 package of instant chocolate pudding mix

2 eggs

2 cups warm water

1/2 cup flour

1/2 cup butter

2 cups powdered sugar

1 (8 oz.) Cool Whip

2-3 chopped Skor candy bars

 

Mix cake mix, pudding, eggs, water and flour.  Bake in a 9x13 pan for 25 minutes, check.  Bake at 350 degrees.

Frosting:  Mix butter and powdered sugar.  Add Cool Whip and sprinkle with Skor candy bars!

Cinnamon Coffee Cake

1 yellow cake mix

1 small instant vanilla pudding mix

1 small instant butterscotch pudding

4 eggs

1 cup water

1 cup oil

1 cup brown sugar

1 T cinnamon

1/2 cup chopped nuts

 

Mix cake mix and pudding mixes.  Add eggs, water and oil.  In another bowl, mix brown sugar, cinnamon and nuts.  Pour 1/2 of the batter into a floured Bundt pan or 9x13 pan.  Sprinkle 1/2 of the sugar mixture on top.  Cover with remaining batter then remaining sugar mixture.  Bake for 20 minutes at 350 degrees.  Lower the oven temperature to 325 degrees and cook for an additional 35-40 minutes.  This is excellent!  From Shelley Hill.

Jodi’s Chocolate Chip Cookies

3/4 cup sugar

1 cup packed brown sugar

1 cup butter (do not substitute)

2 eggs

1/2 tsp. salt

1 tsp. soda

1 tsp. vanilla

3- 3 3/4 cup flour

chocolate chips

 

Cream butter and sugars until fluffy.  Add remaining ingredients and mix well.  Chill dough and drop onto lightly greased cookies sheet.  Bake at 375 degrees for 7-9 minutes.

Snickerdoodles

1 1/2 cup sugar

1/2 cup butter

1/2 cup shortening

2 eggs

2 3/4 cup flour

2 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

3 T sugar

1 T cinnamon

 

Heat oven to 375 degrees.  Mix sugar, butter, shortening, and eggs.  Add cream of tartar, flour, soda and salt.  Shape dough into 1 1/2” balls.  Mix 3 T sugar and 1 T cinnamon.  Roll balls into sugar mixture.  Place 2 inches apart on a cookie sheet.  Bake 8-10 minutes.

Lisa’s Brown Sugar Oatmeal Cookies

1 1/2 cup brown sugar

1 cup butter, softened

1 egg

2 tsp. grated lemon peel

2 cups Old Fashioned Rolled oats

1 1/2 cup flour

1 tsp. baking powder

1/2 tsp. salt

 

Heat oven to 375 degrees.  Combine brown sugar, butter, egg and lemon peel.  Mix 1-2 minutes.  Reduce speed, add remaining ingredients.  Bake for 10-14 minutes.

Dutch Oven Enchilada Tamale Pie

1/2 lb. hamburger

1 medium onion, chopped (1/2 cup)

1 can kidney beans, rinsed

1 can of enchilada sauce

1 pouch of Betty Crocker corn muffin mix (6.5 oz.)

1/3 cup milk

1 egg

1/2 cup cheese grated

1 can chopped green chilies

sour cream

tomatoes

lettuce

 

Cook beef and onion, drain.  Stir in beans and enchilada sauce.  Pour in pan or Dutch oven. Mix cornbread mix, milk, butter and egg.  Stir in green chilies and cheese.  Spoon over beef.  Cover and cook 30-40 minutes at 350 degrees.  Serve with sour cream, tomatoes and lettuce.

Dutch Oven Breakfast

1 package of cubed hash browns

2 lbs country sausage

8 eggs, beaten

cheese

 

Brown sausage in the Dutch oven.  Remove sausage and drain.  Set aside.  Brown hash browns.  Layer sausage on top.  Add 1/2 cup of water to eggs and beat well.  Pour on top.  Sprinkle with cheese.  Cook 15+ minutes until eggs are done.

Dutch Oven Upside Down Pizza

1 1/2 lb. hamburger

1 medium onion, chopped

1/2 tsp garlic salt

1/4 tsp oregano

1 jar pizza sauce

mushrooms

ham olives

pepperoni

pineapple

8 oz. mozzarella cheese

 

Crust:

3 eggs

1 1/2 cup milk

3/4 tsp salt

1 1/2 cup flour

1 1/2 cup oil

3/4 cup parmesan cheese

 

Brown hamburger and onion, drain.  Put Dutch oven lined with heavy duty foil.  Add salt, oregano and pizza sauce.  Stir.  Layer toppings on top.  Mix crust ingredients and pour on top.  Bake 30-40 minutes.  12 coals on top and 8 coals on the bottom.

Dutch Oven Enchiladas

1 lb hamburger

1 onion, chopped

1 large can enchilada sauce

1 small can of chopped green chilies

1 large package flour or corn tortillas

cheddar or mozzarella cheese

tomatoes, chopped

lettuce, shredded

sour cream

olives, chopped

avacados, chopped

 

Brown hamburger and onion in Dutch oven.  Drain.  In a separate bowl, mix hamburger mixture, enchilada sauce and green chilies.  In Dutch oven,  layer 1/2 meat sauce, 1/2 torn tortillas and 1/2 cheese.  Repeat.  Bake 30 minutes with 8 coals on bottom and 14 coals on top.  Serve with remaining ingredients on top.

Grammie’s Halibut with Dill Sauce

Hallibut Fillets

Best Foods Real Mayonnaise

Lemon juice

Beau Monde seasoning

Dill weed

Lemon Pepper

Garlic Salt

 

Cut fillets 1/2 inch thick.  Place on a broiler pan.  Squeeze lemon juice on fillets.  Layer mayo 1/4 inch thick on top.  Dot with butter.  Sprinkle with spices.  Broil 5-10 minutes at 350 degrees.

Creamy Chicken Italiano

6 boneless, skinless chicken breast

1 envelope Dry Italian salad dressing mix

1/4 cup water

1 (8 oz) cream cheese, softened

1 can of mushroom soup

1 can of mushrooms, drained

 

Place chicken in a crock pot.  Mix dressing mix and water, pour over top of chicken.  Cover and cook for 3 hours on low.  Mix cream cheese, soup and mushrooms in a bowl.  Pour over chicken.  Cook for an additional 1 hour on low.  Serve over rice or noodles.

Mother’s Day Breakfast Casserole

2 cups soft bread crumbs (use food processor)

1 1/2 cup milk

1 tsp salt

3 eggs, separated

1 1/2 cup grated cheese

1/2 tsp paprika

1 cup meat (ham, bacon, and sausage)

1/2 cup onion,chopped

1 can mushrooms, drained

 

Beat egg whites until stiff.  Mix remaining ingredients together including egg yolks, then fold in egg whites.  Pour into  a greased 9x9 pan.  Bake 35-40 minutes.  May use asparagus  or other veggies.  Double for a 9x13 pan.

Yogurt Chicken

2 cups crushed Ritz crackers

3 T. parmesan cheese

2 tsp garlic salt

1 tsp seasoned salt

6 boneless, skinless chicken breasts

1 cup plain yogurt

 

Mix cracker crumbs, cheese, and salts in a pie tin.  Dip chicken pieces in yogurt and then in crumb mixture.  Place on a cookie sheet and bake uncovered for 1 hour.

Lindsay’s Creamy Vegetable Soup

 

3 cups water

3 tsp. chicken bullion

1 tsp. salt

1/8 – ¼ tsp. pepper

1 tsp. Worcestershire sauce (optional)

¾ cup chopped onion

1 ½ - 2 cups chopped carrots

¾ cup chopped celery

2 – 3 medium-sized chopped potatoes (I leave the skins on)

1 head of broccoli

other veggies as desired

½ cup butter

¾ cup flour

4 cups milk

1 cup cheddar cheese

 

Cook chopped veggies (except broccoli) on medium heat in water until soft – about 15 minutes

While veggies cook, cut and cook broccoli in separate saucepan until done. Drain. Set aside.

Melt ½ cup butter in sauce pan. once melted add ¾ cup flour and stir. Then add 4 cups milk (I use nonfat dry milk) to mixture. Turn burner to med-high and stir constantly until thick – about 6 -8 minutes. DO NOT LEAVE IT ALONE!!!

Add thickened mixture to soup, bring to a rolling boil, then remove soup from burner. Add broccoli and about 1 cup cheese…. season with dried parsley, add salt and pepper to taste.

Refrigerate for 24 hours… add 1 cup of chicken broth when reheating!

Baked Red and White Pasta

Red and White Baked Pasta

• 4 cups penne noodles
• 1  (15 oz.) jar Alfredo sauce
• 1 (24 oz ) jar marinara sauce
• 2 cups shredded mozzarella cheese
• 1 cup shredded Parmesan cheese

1. Preheat oven to 350 degrees.
2. Cook and drain pasta according to package directions.
3. Mix the two sauces together in a large mixing bowl.
4. Add mozzarella cheese and combine.  Add drained pasta.
5. Pour into a 9×13 casserole dish and bake about 20-25 minutes until hot and bubbly.
6. Sprinkle Parmesan on top and bake another five minutes.  (I also sprinkled mine with fresh parsley just before serving.) Enjoy! Serves 6-8

http://realmomkitchen.com/1069/red-and-white-baked-pasta/

Pasta with Tomato Cream Sauce

Ingredients

• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Medium Onion, Finely Diced
• 4 cloves Garlic, Minced
• 2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce
• Salt And Pepper, to taste
• Dash Of Sugar (more To Taste)
• 1 cup Heavy Cream
• Grated Parmesan Or Romano Cheese, To Taste
• Fresh Basil, Chopped
• 1-1/2 pound Fettuccine

Preparation Instructions

Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.

Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

 

http://thepioneerwoman.com/cooking/2010/09/pasta-with-tomato-cream-sauce/

Ground Beef Stroganoff

Ground Beef Stroganoff

• 1  lb. hamburger
• 1  (10 3/4 oz) can condensed cream of mushroom soup
• 1  packet brown gravy mix
• 1/2 cup sour cream
• 2  Tbsp. chopped onion
• salt & pepper (to taste)
• 1 small can sliced mushrooms (I used fresh mushrooms)
• Egg noodles, rice or mashed potatoes (I love it over noodles)

1. Brown & cook hamburger with chopped onion, salt and pepper. While the meat is browning, Start the noodles, rice or mashed potatoes to cook. Drain off any grease from the hamburger. (I then cooked the fresh mushrooms in the beef fat until tender)
2. Add cream of mushroom soup, gravy mix (plus water according to packet directions) mix together and simmer over low heat about 10-15 minutes.
3. Add mushrooms and the sour cream mix until thoroughly blended. Serve over cooked noodles, mashed potatoes or rice.

http://realmomkitchen.com/4386/ground-beef-stroganoff/

Kelsie and Cade’s Homemade Pizza

1 1/2 cups warm water

1 yeast packet

 

Mix yeast into warm water until dissolved completely.

 

2 T oil

1 tsp sugar

1/2 tsp salt

3 cups flour

 

Stir dough together (should be a little sticky).  Let rise in bowl for 30 minutes.  Then spread with fingers onto Jelly-roll pan, pushing up the edges.  Smooth out making sure there are no holes.  Poke with a fork.

 

Cook at 350 degrees for about 10 minutes or until firm.  Take out of the oven.  Add toppings and cook until cheese is melted.

Lindsay’s Alfredo Sauce

1 cube butter

1-3 cloves of garlic, minced

1 package of cream cheese

3/4 cup grated parmesan cheese

1 cup of milk

 

Melt butter and garlic in a pot over medium heat.  Cut cream cheese into squares and add until melted smooth.  Add parmesan cheese until melted and smooth.  Add milk – cook a few minutes.

Terisha’s Chicken

4-6 chicken breasts

1/2 cup soy sauce

1 cup sugar

1 tsp garlic salt

1/2 cup chopped onion

1/2 cup water

 

Place chicken in a greased slow cooker.  In a saucepan, combine soy sauce, garlic salt and onion.  Bring to a boil then pour sauce over chicken in the slow cooker.

 

Cover and cook on low heat 6-8 hours on high or 3-4 hours on low.  Makes 4-6 servings.  Serve with fettuccine Alfredo and steamed veggies.

Home-style Turkey, the Michigander Way

Ingredients

• 1 (12 pound) whole turkey
• 6 tablespoons butter, divided
• 4 cups warm water
• 3 tablespoons chicken bouillon
• 2 tablespoons dried parsley
• 2 tablespoons dried minced onion
• 2 tablespoons seasoning salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Rinse and wash turkey. Discard the giblets, or add to pan if they are anyone's favorites.
2. Place turkey in a Dutch oven or roasting pan. Separate the skin over the breast to make little pockets. Put 3 tablespoons of the butter on both sides between the skin and breast meat. This makes for very juicy breast meat.
3. In a medium bowl, combine the water with the bouillon. Sprinkle in the parsley and minced onion. Pour over the top of the turkey. Sprinkle seasoning salt over the turkey.
4. Cover with foil, and bake in the preheated oven 3 1/2 to 4 hours, until the internal temperature of the turkey reaches 180 degrees F (80 degrees C). For the last 45 minutes or so, remove the foil so the turkey will brown nicely.

Prep: 10 minutes

Cook Time: 5 hours

Ready in: 5 hours 10 minutes

Fruited Salad Pitas

Fruited Tuna Salad Pitas

• 1/2 cup mayonnaise
• 1 Tbsp. honey
• 1 can (12 oz) white albacore water packed tuna, drained (regular tuna would also work)
• 1 can (11 oz.) mandarin Oranges, drained
• 1 medium apple, chopped
• 1/3 cup chopped pecans
• 1 rib celery, thinly sliced
• 1/4 cup dried cranberries
• 1/8 tsp. salt
• 4 (6 in.) pita breads
• alfalfa sprouts (or you could use lettuce if you prefer)

1. In a large bowl, combine the mayonnaise and honey.
2. Stir in tuna, apple, pecans, celery, cranberries and salt.  Gently fold in the oranges.
3. Top each pita with sprouts followed by the tuna salad.

http://realmomkitchen.com/1906/fruited-tuna-salad-pitas/

Beefy Bean Buritos

 

Beefy Bean Burritos

• 1 pound lean ground beef
• 1 can refried beans
• 2/3 cup enchilada sauce
• 1/2 tablespoon chili powder
• 1 teaspoon garlic powder
• 1 1/2 cups shredded colby/jack cheese
• 10 large flour tortillas

1. Brown and drain meat.
2. Add all remaining ingredients,except tortillas. Stir the mixture and heat to a simmer/boil.
3. Put about 1/2 cup of the mixture in each flour tortilla, fold the tortillas into burritos, and serve. (Store the extra burritos in a Ziploc in the refrigerator. To reheat the cold burritos microwave them for 30 seconds, flip, 30 seconds.)

http://realmomkitchen.com/1253/beefy-bean-burritos/

Chile Lime Chicken Tostadas

Chile Lime Chicken Tostadas

• 1 can diced green chilies
• 4 cloves of minced garlic
• 1 1/2 Tbsp. chili powder
• 3 Tbsp. lime juice
• 1 diced medium onion
• 2 lbs. boneless chicken breasts
• 1 can fat free refried beans, warmed
• 10 tostada shells
• Desired toppings such as: shredded lettuce, shredded cheese, salsa, light sour cream, sliced olives, guacamole

1. Add chicken and onion to a slow cooker that is at least 3 1/2 quarts.
2. In a bowl combine green chilies, garlic, chili powder, and lime juice.  Pour over chicken.
3. Cover and cook on low for 5 to 6 hours.
4. Remove chicken from slow cooker and shred.  Mix in 1/2 cup of juice remaining in slow cooker to the shredded chicken.
5. Spread warmed refried beans on tostada shells.
6. Top with hot chicken mixture and any other desired toppings.

http://realmomkitchen.com/935/chile-lime-chicken-tostadas-in-the-slow-cooker/

Grilled Teriyaki Burgers with Pineapple

Grilled Teriyaki Burgers with Pineapple

1 1/4 pounds ground beef (no less than 15% fat- you want to keep them moist)
1 (28-ounce) can of pineapple slices (or slice it up fresh), divided (I used canned
¼ cup low-sodium soy sauce
¼ cup chopped green onions
1 tsp grated peeled fresh ginger
¼ tsp black pepper
1 clove garlic, minced

1. In a large bowl, combine beef, 2 pineapple slices (chopped finely), soy sauce, onions, ginger, pepper and garlic. Divide beef mixture into 4 equal portions, shaping each into a ½-inch-thick patty.

2. Preheat grill. Place burgers on grill rack; grill 4 minutes on each side or until desired degree of doneness and grill the remaining pineapple slices. Serve on toasted buns topped with 2 pineapple slices on each burger. Serve with desired condiments.

Servings: 4

http://realmomkitchen.com/2630/grilled-teriyaki-burgers-with-pineapple/

Bajio Chicken

 

5 chicken breasts
1/2 cup salsa (medium)
1 Tbsp cumin
1/2 cup brown sugar (more to taste, I added at least an extra 1/8 cup)
1 4 oz. can diced green chilies
6 oz. Sprite (1/2 can)

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Thicken the juices with a little cornstarch mixed in water.
Serve with flour tortillas, lettuce, cheese, black beans and any other taco fixings.
If you want it spicier rather than sweeter add a hotter salsa and more green chilies.

Grilled Chicken Breast Tostadas

• 2 limes
• 3 Tbsp. extra virgin olive oil
• 1 clove garlic, minced
• 3 boneless skinless chicken breast (about 1 1/2 p0unds)
• kosher salt
• fresh ground pepper
• 1 cup sour cream
• 6 (6 inch) tortillas
• additional olive oil
• guacamole
• pico de gallo

1. In a gallon sized ziploc bag, combine juice from 1 lime, olive oil, and garlic.  Season with salt and pepper.  Add chicken and marinate for 1 hour.
2. While chicken marinates, mix 1 cup sour cream with 1 tsp. lime zest and 1-2 Tbsp. lime juice (from remaining lime) to make a lime crema.  Store in refrigerator until ready to serve.
3. Preheat grill to high.  Grill chicken for about 4-6 minutes per side until juices run clear.
4. Brush tortillas with olive oil and toast on grill for about 30 seconds per side or until nice and crisp.  Remove from grill and sprinkle with salt.
5. Slice cooked chicken breasts into slices and build tostadas.  To build: Spread tortilla with guacamole then top with chicken slices, pico de gallo, followed by lime crema.  Serve with Bush’s Texas Ranchero Grillin’ Beans on the side.  Makes 6 tostadas.

 

http://realmomkitchen.com/2523/grilled-chicken-breast-tostadas/

Avocado Wraps

1 package of cream cheese, softened

1/2 cup sour cream

1 can (4 oz.) chopped green chilies, drained

1 T taco Seasoning

4 flour tortillas, warmed

2 medium ripe avocados, peeled and diced

2 roma tomatoes, diced

5 green onions, chopped

1 can (4 oz.) sliced ripe olives, drained

 

Combine Cream cheese, sour cream, chilies and taco seasoning.  Spread over each tortilla.  Top with avocados, tomatoes, onions and olives.  Roll up

Italian Chicken and Potatoes

4 medium potatoes

1 1/2 tsp Italian seasoning, divided

1/2 tsp garlic salt

6 boneless skinless chicken breasts

1/2 cup Italian dressing

1/4 cup grated parmesan cheese

1 T flour

salt and pepper to taste

 

Grease a 9x13 pan or slow cooker.  Cut potatoes in 1/2” squares and place in pan.  Sprinkle with 1 tsp Italian seasoning.  Place chicken on potatoes and sprinkle with remaining seasoning, salt and pepper.  Mix dressing, parmesan cheese and flour together and spoon over top of chicken.  Bake 25-30 minutes.  Sprinkle with additional parmesan cheese if needed.

Baked Creamy Chicken

1/2 envelope Italian salad dressing mix

2 T butter

4 chicken breasts

1 can mushroom soup

1/2 (8 oz.) cream cheese with chives

1/2 cup chicken broth

1 cup rice

 

Reserve 1/2 tsp dressing mix.  Combine remaining mix with butter.  Brown chicken in this mixture then place in baking dish.  Mix soup and cream cheese.  Stir in broth.  Spoon over chicken.  Bake uncovered for 1 hour at 325 degrees.  Baste during cooking.  Cook rice with 1/2 tsp dressing mix.

Trace’s Favorite Ranch Chicken

6 boneless skinless chicken breasts

1/2 cup teriyaki sauce

1/2 cup ranch dressing

1 cup grated cheese

3 chopped green onions

3 oz. bacon bits

 

Preheat oven to 350 degrees.  In a large pan brown the chicken breasts 4-5 minutes on each side until light brown.  Place chicken in a 9x13 baking dish.  Brush with teriyaki sauce then spoon on ranch dressing.  Sprinkle cheese, onions, and bacon bits on top.  Bake 25-35 minutes our until chicken is no longer pink.  Great for company!

Grammie’s Chicken Cordon Bleu

4 boneless skinless chicken breasts

4 thin slices of ham

4 slices of swiss cheese

1 can of cream of mushroom soup

1 pint of sour cream

 

Pound Chicken until thin.  Place 1 slice cooked ham and 1 slice cheese on top.  Roll up and secure with a toothpick.  Place in a grease baking dish.  Mix soup and sour cream and cover chicken rolls.  Bake at 325 degrees for 50-60 minutes.  Serve with baked potatoes, the sauce is good over top.

Parmesan Chicken

5-6 boneless skinless chicken breasts

2-3 eggs, beaten

seasoned bread crumbs

parmesan cheese

1 (28 oz.) spaghetti sauce

Mozzarella Cheese

Spaghetti, cooked

 

Mix bread crumbs in parmesan cheese in a bowl.  Dip chicken in eggs, then in crumb mixture.  Brown in a buttered skillet.  Add spaghetti sauce.  Simmer 15-30 minutes.  Cover with cheese until melted.  Serve over cooked spaghetti.

Poppy Seed Chicken

8 chicken breasts, cooked, diced

2 cans cream of chicken soup

2 T poppy seeds

8 oz. sour cream

30-40 Ritz crackers

2 T melted butter

 

Mix sour cream and soups.  Grease a 9x13 pan.  Layer cooked chicken chunks, then sour cream mixture.  Crush crackers into crumbs and sprinkle on sour cream mixture.  Sprinkle poppy seeds over top.  Drizzle melted butter over the top.  Bake 30-40 minutes at 350 degrees.

Cashew Chicken

2 lbs. chicken breasts, cubed

2 cups chicken stock

3/4 cup cashews

1/4 cup corn starch

1/4 cup soy sauce

2 T sugar

1/4 tsp salt

1/4 tsp oil

1/2 cup chopped celery

1/2 cup chopped onion

Cooked Rice

 

Mix cornstarch, soy sauce, sugar and salt.  Add chicken to coat.  In a wok, brown cashews, remove from the pan.  Cook celery and onion for 3 minutes, take out and cook the chicken.  Add chicken stock and simmer until thickened.  Add nuts, onions and celery.  Serve over rice.

Suzie’s Chicken Enchiladas

2 cups diced cooked chicken

1 onion, chopped

1/2 lb Monterey jack cheese, grated

2 dozen tortillas

1 pint sour cream

2 cans of Cream of Chicken Soup

1 (4 oz.) can of green chilies

 

Mix chicken, onions and cheese.   Fill tortillas, roll up and put in a greased baking dish.  Mix sour cream, soup and green chilies and heat in the microwave.  Pour over top of tortillas.  Bake for 30 minutes at 350 degrees.

Yogurt Chicken

2 cups crushed Ritz crackers

3 T parmesan cheese

2 tsp garlic salt

1 tsp seasoning salt

6 boneless, skinless chicken breasts

1 cup plain yogurt

 

Mix cracker crumbs, parmesan and salts in a pie pan or bowl.  Dip chicken pieces in yogurt to coat and then dip into crumb mixture.  Place on a cookie sheet and bake uncovered for 1 hour.

Bobbi’s Devilish Diamonds

1 1/2 cup chopped almonds

1/4 cup sugar

4 T butter

1 can sweetened condensed milk

2 T butter

2 tsp vanilla

1/2 cup coarsely chopped almonds

1 cup chocolate chips

 

Combine 1 1/2 cups almonds and sugar in a blender until tiny.  Melt 4 T butter and pour over almond mixture.  Press firmly into the bottom of a 9x9 pan.  Bake at 350 degrees for 17 minutes.  Meanwhile over medium-low heat, combine sweetened condensed milk and 2 T butter.  Stir constantly until boiling.  Add in vanilla.  Pour over baked crust and bake for 12 minutes or until golden brown.  Meanwhile set aside 1/2 cup coarsely chopped almonds and 1 cup chocolate chips.  Remove dessert from the oven and immediately  sprinkle with chocolate chips.  Allow to sit only long enough to melt so you can spread it.  Spread over entire mixture and top with chopped nuts.   Refrigerate 4 hours.  Cut into small squares and enjoy!

Grandma Helen’s Super Moist Chocolate Cake

Sift Together:

2 cups flour

2 cups sugar

1/2 cup cocoa

2 tsp baking soda

1/4 tsp salt

Add and mix well:

1 cup Crisco oil

1 cup buttermilk

Beat in slowly:  2 eggs.  Blend in: 1 cup boiling water.  Pour batter into a greased and floured 9x13 inch pan, and bake 35 minutes at 350 degrees.  Batter will be thin but this is a good rising, very moist cake that keeps well.

Raspberry Pretzel Salad

Crust

2 cups crushed pretzels

3 T sugar

3/4 cup melted butter

 

Stir together and put into a 9x13 pan.  Bake for 5-10 minutes at 400 degrees.   Let it cool.

 

First Layer

crushed pineapple

8 oz. cream cheese

1 cup sugar

1 tub of cool whip

 

Beat Cream Cheese and sugar until smooth.  Fold in Cool Whip and pineapple.

 

Top Layer

1 package of strawberries or raspberries

1 package of coordinating Jell-O

3 cups of water

 

Dissolve Jell-O in water. Add fruit.  Refrigerate until partially set, if you pour it too early it could mix with the white layer.   Pour carefully over top of the white layer.  Refrigerate until firm.

Linda’s Jalapeño Jelly

3 medium red peppers

3 medium green peppers

5 jalapeño peppers (use seeds from only 1 of them)

1 small yellow onion

 

Chop the above ingredients finely.  In a roasting pan, combine 7 cups of sugar and 1 1/2 cups of apple cider vinegar.  Boil 2-3 minutes.  Slowly add 1 cup of Ultra Sperse (can get it from Kitchen Kneads).  Boil for 6-8 minutes stirring constantly.  Put in jars in a water bath for 12-15 minutes.

Bobbi’s Frito Banditos

1-2 lb of hamburger

2 tsp chili powder

1 tsp oregano

2 tsp salt

4 T brown sugar

1 large onion, chopped

2 small cans of tomato sauce

4 cans of water

1 small can of tomato paste

1 can crushed tomatoes

2 cups of cooked rice

 

Mix all ingredients together in a large pot and cook until a good consistency (make sure to use a lid).  Layer it with Fritos, cheese, lettuce, tomatoes, olives, avocado and sour cream.

Brett Stephen’s Cheesecake Recipe

This is the most amazing cheesecake recipe I have ever had!

 

Crust:

1 package graham crackers, crushed

1/4 cup butter, melted

1/2 cup sugar

 

Layer #1

2 8 oz. cream cheese, softened

1/2 cup sugar

1 tsp vanilla

2 eggs

 

Layer #2

16 oz. sour cream

1/2 cup sugar

1 tsp vanilla

 

Mix crust ingredients together and press into the bottom of a spring form pan (build it up on the sides, too).  Mix layer #1 ingredients together and pour over the crust.  Smooth out the top.  Bake at 375 degrees for 15-17 minutes until it looks dry.  Let it cool for 5 minutes.

 

Turn oven up to 425 degrees.  Mix layer #2 ingredients together.  Gently pour on top, around the edges first.  Smooth out the top.  Bake for 7-9 minutes.  Let it cool for 20 minutes.  Refrigerate for a minimum of 3 hours or over night. 

The Best Rolled Sugar Cookies

These still work well when the eggs are substituted for flax seed and they stay soft for days!

 

Ingredients

• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Directions

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

 

http://allrecipes.com/recipe/the-best-rolled-sugar-cookies/detail.aspx

Cracker Candy

1/4 (16 oz.) package of saltine crackers

1/2 pound butter

1 cup brown sugar

2 cups chocolate chips

3/4 cups chopped walnuts (optional)

 

Preheat oven to 425 degrees.  Melt butter in a saucepan over medium heat.  Add the sugar and stir occasionally until mixture comes to a boil.  Boil for 3 minutes and continue stirring to keep from burning. 

 

Place crackers on a cookies sheet in a single layer and drizzle with sugar mixture.  Bake at 425 degrees for 5 minutes or until edges begin to turn brown.  Melt chocolate chips.  Remove from the oven and spread with chocolate chips on top.  Sprinkle the nuts on top if desired and gently press into the chocolate.  Allow to cool and break into pieces.  Refrigerate until ready to serve, about 1 hour.

Rice Krispie Treats

3 T butter

1 package (10 oz. about 40) regular marshmallows OR 4 cups mini marshmallows

6 cups Rice Krispies cereal

 

Melt butter in a large saucepan over low heat.  Add marshmallows and stir until completely melted.  Remove from heat.  Add Rice Krispies cereal, stir until well coated.  Using a buttered spatula or waxed paper, press mixture evenly into a 9x13 pan coated with cooking spray.  Cut into squares when cooled.

Marie Calendar's Cornbread

1 yellow cake mix

4 eggs

1 cup water

2 Jiffy cornbread mixes

2 eggs

2/3 cups milk

 

Mix cake mix, eggs and water.  Set aside.  Mix cornbread mixes, 2 eggs and milk in another bowl.  Add to cake mix.  Bake in a greased and floured 9x13 pan at 350 degrees for 30 minutes.  Cover with foil and bake 10 more minutes, checking for doneness.

Aunt Suzie’s Citrus Cream Cheese Pull Aparts

24 Rhodes rolls, thawed

1/4 cup butter

1/2 cup dried cranberries

2/3 cup lowfat cream cheese, softened

1 cup sugar

2 T orange juice

1 large egg

1 T grated lemon rind

1 T grated orange rind

 

1 cup powdered sugar

5 tsp fresh lemon juice

 

Cut rolls in half and place cut side down in 2- 9” greased round cake pans with high sides or on a cookies sheet.  Brush with butter.  Let rise for 30 minutes.  Sprinkle with cranberries.  Mix 1/4 cup sugar, cream cheese, OJ, and egg.  Pour over rolls.  Mix remaining 3/4 cup sugar and rinds and sprinkle over rolls.  Cover and let rise until doubled in size.  Bake at 350 degrees for 20 minutes.  Cover with foil and bake 5 minutes more until the centers are done.  Cool 15 minutes.  Mix powdered sugar and lemon juice and drizzle over rolls.

 

Overnight

Use frozen rolls.  After pouring cream cheese mixture over top, cover with plastic wrap and refrigerate 12 hours.  Sprinkle with rinds and let rise until double.  Proceed with recipe.

Suzie’s Golden Crown

20 Rhodes rolls

1 small butterscotch pudding (cook kind)

1/2 cup melted butter

1/2 cup sugar

1/2 cup brown sugar

2 tsp cinnamon

 

Cut slightly thawed rolls in half and place half of them in a greased Bundt pan.  Mix sugars and cinnamon and sprinkle half of the mixture on the rolls.  Sprinkle half of the pudding and drizzle half of the butter.  Repeat.  Let rise 6-8 hours or overnight.  Bake at 350 degrees for 40-50 minutes.  Cover the top with foil the last few minutes until the middle is cooked, if needed.

Bread Machine White Bread

1 1/8 cup warm water

1 tsp salt

3 cups flour

1 T dry milk

2 T sugar

1 1/2 tsp yeast

2 T melted butter

1/4 tsp cinnamon (optional)

 

Put ingredients in greased bread machine in the order given.  Set on the bread cycle.

Mom’s Creamed Corn

This is to die for!!!

 

1 lb frozen corn

1 1/2 cups cream

1 1/3 T butter

1/2 tsp salt

2 T sugar

3 T parmesan cheese

 

Make a paste with butter and flour in a large pan.  Add some cream to the paste mixture and boil for 5 minutes.  Add corn, remaining cream, sugar and salt.  Bring to a boil on low heat.  Pour into a casserole dish.  Sprinkle with parmesan cheese and bake or broil until brown on top.  Double for a 9x13 size.

Mom’s Praline Squash

4 cups or more of cooked Hubbard squash

1/3 cup butter, melted

3/4 cup sugar

4 eggs

1 (10 oz.) can of evaporated milk

2 tsp vanilla

 

Topping:

1/2 cup Rice Krispie cereal

1/4 cup brown sugar

1/4 cup chopped nuts

2 T melted butter

 

Mix squash, butter, sugar, eggs, milk and vanilla together in a mixer.  Pour into a 9x13 pan and bake at 350 degrees for 45 minutes.  Mix topping ingredients and sprinkle on top; bake 10 minutes more.

Grammie’s Broccoli Cheese Soup

1 large bunch of Broccoli

5 T flour

2 cups chicken broth

2 cups half and half

1/2 tsp Worcestershire

3/4 tsp salt

3/4 cup chopped onion

1 cup butter

2 cups (1/2 block) Velveeta cheese

 

Cook vegetables and save 1 cup broth.  Melt butter and cook onions until clear.  Blend in flour, and both broths.  Boil and stir.  Add remaining ingredients

Chicken Seashell Salad

1 1/2 cups seashell pasta

1/4 cup cashews

3 boneless, chicken halves, cooked

3 oz. pineapple tidbits, reserve juice

2 apples, peeled, cored and diced

3/4 cups chopped celery

1 (3 oz.) can mandarin oranges, drained

1 cup mayo

1/2 tsp almond extract

 

Cook pasta until soft.  Drain, rinse and set aside.  Place nuts in a dry skillet; toast over medium heat, turning frequently until nuts are fragrant and lightly browned.

 

In a large bowl, combine pasta, chicken, pineapple, apples, celery, oranges and tossed nuts.  In a small bowl, mix together mayo, reserved pineapple juice and almond flavoring.  Stir into pasta mixture and mix well.  Chill salad before serving.

Hug Hes Pasta Salad

12 oz. mixed pasta, spirals, bows etc.

1 can refried beans, drained

1 can kidney beans, drained

1 can garbanzo beans, drained

2 cups cubed cooked chicken

Misc. veggies:  broccoli, chopped carrots, sliced zucchini, chopped tomatoes etc.

 

Dressing:

1 cup sugar

1 cup red wine vinegar

1 1/2 cup oil

1 T salt

1 T pepper

1 tsp Tabasco sauce

 

For dressing dissolve sugar in vinegar.  Add remaining dressing ingredients, mix well.  Cook pasta and rinse in cold water and drain well.  Place in a large bowl.  Add beans chicken and veggies.  Shake dressing and pour on salad just before serving.  Mix well.

Grammie’s Chicken Salad

4 chicken breasts (or 2 1/2 cups cooked chicken)

1/2 cup green grapes

2 green onions, chopped with greens

1 cup chopped celery

1 tsp salt

1 cup sliced almonds

 

Dressing:

3/4 cup mayo (you may use 1/2 light)

1/4 cup miracle whip

1/2 cup cream, whipped

1/2 tsp sugar

 

For uncooked chicken, place breasts in casserole dish with 1/4 cup water.  Cover and microwave 20 minutes at 70%.  Cut into chunks.  Mix chicken, grapes, onions, celery and salt together.  Chill overnight.  Mix dressing ingredients together and add 1 hour before serving.  Add almonds just as it is being served.

Grammie’s Sunflower Seed Broccoli Salad

5 cups broccoli, chopped

1 red onion, chopped

1 (8 oz.) mozzarella cheese, grated

1 cup mayo

1/4 cup sugar

2 T vinegar

1/2 cup sunflower seeds

1/2 lb. bacon, cooked and chopped

 

Mix broccoli, onion and chesses together.  Mix mayo, sugar and vinegar in a bowl.  Add broccoli, sunflower seeds and bacon.  Chill 12 hours.

Mothers Day Banana Orange Juice

1 med orange juice

1 large can of pineapple, undrained

2 bananas

 

Make OJ with 2 cans of water.  In blender, mix part of juice, pineapple and bananas until smooth.  Pour into a pitcher with remaining OJ.  Use 1 1/2 cans water and 1 cup ice to make it slushy.

Orange Julius

1 small orange juice

1 cup milk

1 cup water

1/2 cup sugar

2 tsp vanilla

Ice

 

Blend together in a blender.  Add ice to make thick.

Scotcharoos

1 cup white sugar

1 cup Karo

1 1/3 cup peanut butter

6 cups rice krispies

2 tsp vanilla

1 bag of chocolate chips

1 bag of butterscotch chips

 

Boil sugar and Karo together for  a minute.  Add peanut butter, rice krispies and vanilla.  Mix until covered well.  Spread over buttered cookies sheet and flatten. Melt and spread chips over the top.  Wait for the chips to cool before cutting.

Paige’s Famous Chocolate Chip Cookies

In the mixer:

1/2 cup butter

1/2 cup shortening

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 1/2 tsp vanilla

1 pkg chocolate chips

In the bowl:

2 cups flour

1 tsp soda

1/2 tsp salt

 

In mixer cream your sugars, butter and shortening really well.  Mix together ingredients in a bowl with a fork while mixture in the mixer sits.  Go back to mixer and add in egg and vanilla.  After mixture is completely mixed slowly add in dry ingredients from the bowl.  Then add chocolate chips.  Bake for 9 minutes at 350 degrees.  They are done even if they do not look done!  Pull them out as soon as you see even a tiny browning along the edges of the cookies.  These are DELICIOUS!  Thanks Paige!

Olive Garden’s Alfredo Sauce

1 pint heavy cream

2 T cream cheese

1 tsp garlic powder

1 stick butter

3/4 cup parmesan cheese

 

In a saucepan combine, butter, heavy cream and cream cheese.  Simmer this until all is melted and mixed well.  Add parmesan cheese and garlic powder.  Let simmer for 15-20 minutes on low heat (the longer you can let this simmer, the better)

Pioneer Woman’s Creamy Mashed Potatoes

5 lbs Youkon Gold Potatoes

12 T butter (1 1/2 sticks) softened; 1/2 stick of butter (optional)

8 oz package of cream cheese

1/2 to 3/4 cup half and half

1/2 tsp seasoned salt

Salt to Taste

Pepper to taste

 

Bring a large pot of water to boil.  Peel the potatoes and rinse in cold water then chop them in halves and/or fourths.  This helps them cook more quickly and evenly.  Add the potatoes to the pot, increase the heat to high and bring to a full boil.  Cook for 20-30 minutes.  They are ready when they can easily be stabbed with a fork.  Drain potatoes.

 

Return the potatoes to the pot and turn the heat on low.  With a potato masher, mash the potatoes over low heat to allow much of the steam to escape.  Mash until all lumps are gone.  Add the butter, feel really guilty.  Add the cream cheese, feel even more guilty.  Add the half and half and stir together.  Add the seasonings, taste and add more if needed…do not under-season! 

 

Spread potatoes into a baking dish evening out the surface with a knife or spatula.  Dot the top of the potatoes with remaining butter if you feel it isn’t fattening enough.  Preheat the oven to 350 degrees.  Cover the potatoes with foil and bake for 25-30 minutes, until warmed through.

Pioneer Woman’s Apple Pie Filling

5 peeled and sliced apples

2 T flour

Juice of 1/2 lemon

1/2 cup sugar

1/2 cup firmly packed brown sugar

1/4 tsp salt

 

In a large bowl, stir together all of the ingredients.  This is really yummy…especially with Pioneer Woman’s Perfect Pie Crust!

Cafe Rio Recipes

Pork
1 pork shoulder (no bone)
3 cups brown sugar
2 cups salsa
1 can of Sprite
1 can of Dr. Pepper

Cook in a CrockPot for at least 4 hours.  About an hour before serving, shred the pork and return to CrockPot.

Rice
1 bunch of cilantro
1 can of green chilies
1/2 onion
3 cups water (or more if needed)
4 tsp chicken bullion
4 tsp garlic, minced
3/4 tsp salt
1 T butter
3 cups rice (uncooked)

Blend cilantro, green chilies, and onion together in a food processor.  Boil the water, add all ingredients.  Simmer covered 20-30 minutes or until rice is cooked.  Watch closely towards the end and add water if it starts looking dry.

Dressing
1 cup buttermilk
1 cup mayo
1 pkg. Hidden Valley Buttermilk Ranch Dressing (dry packet)
2 tomatillos, remove the middle
2 tsp garlic, minced
1/3 bunch of cilantro
1 tsp lime juice
1 small jalapeno pepper, cut out seeds

Mix all ingredients in a blender.

Laurie's Chocolate Chip Cookies

1 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1 tsp water if needed
2 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 cup chocolate chips

Cream shortening and sugars. Add eggs and vanilla and beat well.  Add dry ingredients alternately with water.  Mix well.  Add chocolate chips and mix.  Bake at 350 degrees for 10 minutes.

Flour Tortillas

3 cups flour
1/2 tsp salt
1/3 cup vegetable shortening
1 cup warm water (more if needed)

Combine flour and salt in a large bowl.  Cut in Shortening.  Add enough water to make a firm but moist dough. Cover and let stand 10 minutes.  Roll out dough.  Rotate sides as you roll.  Cook 1-2 minutes per side or until speckled with light brown spots.

From my friend Kristen

Pumpkin Pie Milkshakes

Recipe by Our Best Bites

1/3 C pumpkin, canned or homemade1/4 – 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1/16 t cloves (just use a 1/8 t measure and fill it half way, or do a pinch)
1/16 t nutmeg
2 T brown sugar
2 C vanilla ice cream
1-2 graham crackers

Pop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. I used somewhere between 1/4-1/2 C.  Sprinkle with crushed graham cracker crumbs before serving.

Chicken Pot Pie

Ingredients

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
•  
• 2 (9 inch) unbaked pie crusts

Directions

1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

http://allrecipes.com/Recipe/chicken-pot-pie-ix/detail.aspx

Hot Ham and Cheese Slices

1 cup fresh mushrooms
1 small sweet red pepper, chopped
2 green onions, chopped
2 T butter
1 package frozen puff pastry, thawed
1/2 lb thinly sliced baked ham
1/2 lb sliced Swiss cheese

In a large skillet, saute mushrooms, pepper and onions in butter until tender.  Set side.  Unfold pastry.  Layer ham, cheese and mushroom mixture off-center on each sheet of pastry.  Fold pastry over filling; pinch seams to seal.  Place on a greased cookie sheet.  Bake at 400 degrees for 18-22 minutes or until golden brown.  Let stand for 5 minutes.  Cut each with a serrated knife into 4 slices.

Taste of Home Magazine

French Bread Pizza

1 loaf of French Bread
Pizza Sauce
Grated Cheese
Pepperoni

Slice French Bread lengthwise, spread pizza sauce then layer cheese and Pepperoni (or whatever toppings you would like).  This is quite good and we totally loved it!

Easy Slow Cooker French Dip

Ingredients

• 4 pounds rump roast
• 1 (10.5 ounce) can beef broth
• 1 (10.5 ounce) can condensed French onion soup
• 1 (12 fluid ounce) can or bottle beer
• 6 French rolls
• 2 tablespoons butter

Directions

1. Trim excess fat from the rump roast, and place in a slow cooker. Add the beef broth, onion soup and beer. Cook on Low setting for 7 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Split French rolls, and spread with butter. Bake 10 minutes, or until heated through.
4. Slice the meat on the diagonal, and place on the rolls. Serve the sauce for dipping.

http://allrecipes.com/Recipe/easy-slow-cooker-french-dip/detail.aspx

Honey Butter

2 sticks margarine, softened
1/2 stick butter, softened
1/2 cup honey
4 T marshmallow cream

Whip butter and margarine, then add honey and marshmallow cream.  Delish!

BLT Salad

This is one of my all-time favorite salads.  ABSOLUTELY DIVINE!

Ingredients

• 1 pound bacon
• 3/4 cup mayonnaise
• 1/4 cup milk
• 1 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• salt to taste
• 1 head romaine lettuce - rinsed, dried and shredded
• 2 large tomatoes, chopped
• 2 cups seasoned croutons

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
2. In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
3. Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.

http://allrecipes.com/recipe/blt-salad/detail.aspx

Honey Mustard Chicken

This is one of our very favorites!  Thanks Linds!

2 cups mayo
1/3 cup Dijon Mustard
1/2 cup Honey
Mushrooms
Bacon
Cheese

Let mayo, mustard and honey boil until it changes color.  Put on top of grilled chicken.  Then layer cheese, bacon and mushrooms.  ENJOY!

Guiltless Alfredo Sauce

2 cups low-fat milk
1/3 cup (3 oz.) low fat cream cheese
2 T flour
1 tsp salt
1 T butter
3 garlic cloves
1 cup grated Parmesan cheese

Toss the milk, cream cheese, flour and salt in a blender.  Process until smooth and set aside.  In a saucepan, melt butter on medium-high and add garlic.  Let garlic saute for about 30 seconds...don't burn it.

Add milk mixture to the pan.  Stir constantly for about 3-4 minutes or until it just comes to a simmer.  Keep stirring and let it cook for a few minutes more.  It should be much thicker now.  Remove pan from heat.  Add the cheese, stir it up and then over immediately.  Let stand for at least 10 minutes before using.  It will continue to thicken upon standing.  Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid.  Just re-heat and add a little milk and it will be back to normal again.

Ourbestbites.com