Daily Dish Recipes

Freezer Cooking Dessert Recipes

2008-03-10T09:08:00.000-05:00

Banana Cake with Orange Icing

Serves: 25 approx

1 lb. approx margarine or butter, softened

2 cups brown sugar, firmly packed

6 eggs

2 cups (5 large) overripe bananas, mashed

4 cups flour

1 Tbsp vanilla extract

Icing:

3 1/3 cups icing sugar

2 1/4 tsp margarine or butter, softened

1/3 cup orange juice

Pre-heat oven to 325 degrees F. Grease two large square cake tins and line with baking paper. Beat the margarine and sugar in a large bowl until light and fluffy. Add the eggs one at a time, mxing well after each addition. Stir in vanilla extract. Stir in half of the flour, then half of the mashed bananas. Repeat with remaining halves. Pour the mixture into prepared tins. Bake for 1 hour, 10 minutes. Rotate the pans halfway through the cooking time. Cake is baked when skewer inserted into the centre comes out clean. Stand in tin for 20 minutes, then turn out onto a wire rack. When cold, spread with icing.

To Make the Icing:

Melt the margarine in the microwave. Add icing sugar, using the orange juice to form a slightly runny paste. Pour over cold cakes, letting the icing run down sides. Decorate with chopped nuts if desired.

Tip - Can be cut into individual servings after they've been iced and can be frozen. Reheat in microwave. The icing kind of melts to form a glaze not dissimilar to a microwave pudding!

Peanut Butter Pie

9 inch chocolate crumb pie crust (9 to 10)

8 oz. cream cheese, softened

4 oz. sweetened condensed milk

3/4 cup peanut butter

2 Tbl. lemon juice

1 tsp vanilla extract

1/2 pint whipping cream, whipped

hot fudge topping

peanut butter cups, chopped (optional)

In large mixer bowl beat cream cheese until fluffy. Gradually beat in sweetened condensed milk and then peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped cream and turn into prepared pie crust. Drizzle fudge sauce and chopped peanut butter cups over pie and freeze 4 hours or until firm. Once frozen, cover with saran wrap. Store pie and/or leftovers in freezer

Frozen Coconut and Sour Cream Cake

1 box Duncan Hines butter cake mix

1 (12 oz.) pkg. frozen coconut

1 (16 oz.) sour cream

2 c. Cool Whip

2 c. white granulated sugar

Mix coconut, sour cream and sugar. Refrigerate for 1 day. Bake cake according to directions, making either 2 thick layers or splitting layers to make 4 thin layers. Fill layers with coconut mixture, reserving 1 cup of coconut mixture for the icing. Mix the cup of coconut mixture with Cool Whip and spread on top and sides of the cake. Keep in the refrigerator for 3 days before serving.

Frozen Cherry Salad

1 can pitted dark cherries

1 sm. can crushed pineapple

2 (3 oz.) pkg. cream cheese

1/2 c. sugar

1 carton sour cream

Juice of 1 lemon

1/2 c. black walnuts

Drain fruits; bring juice to boil. Beat in cheese until dissolved. Add other ingredients. Freeze; cut and serve.

Freezer Cooking Chicken Recipes

2008-03-04T09:07:00.000-06:00

Delicious Baked Chicken and Pasta Serves: 4 (change sizes for your family and your freezer session)

* 7 boneless skinless chicken breasts -- cut in 1" strips
* 21 oz. cream of chicken soup
* 1/4 cup Parmesan cheese - grated
* 1 tsp. parsley flakes
* 1/4 tsp. Oregano
* 1/4 tsp. basil
* 1/8 tsp. Pepper
* 8 oz. dry pasta (your choice)
* 14 oz. chicken broth

Chop boneless chicken pieces into 1" strips. Place in a labeled freezer bag. Combine separately; soup, Parmesan cheese, parsley flakes, oregano, basil and pepper. Place this in another labeled freezer bag. Spray a skillet with cooking spray and heat to medium/high heat. When pan in hot pour in pasta broken into 1" pieces. Watch pasta, turning it frequently until it's golden brown. Remove the pasta from the heat. When cooled, put it in a labeled freezer bag. Take all three freezer bags and put them inside a larger freezer bag. Freeze. To serve, thaw out all three freezer bags. Preheat oven to 350°. Spray an 8x8" baking dish with cooking spray. Place chicken in dish and pour thawed soup/sauce on top. Bake 1 hour or until pieces are tender. When approximately 35-40 minutes of baking time has been completed, pour broth into a skillet. Bring to a boil, then add broken pasta. Reduce heat to a simmer and cook until tender. To serve, place chicken on top of pasta. Serves 4-6.

Chicken Scampi - a favorite! Serves: 6

* 3 pounds boneless skinless chicken breast halves
* 3 eggs -- beaten
* 2 cups bread crumbs
* 1 cup butter
* 4 cloves garlic -- crushed
* juice of one lemon

Cut boneless chicken breasts into bite sized chunks approximately 1" in size; dip into egg and roll in bread crumbs. Brown chicken pieces in butter and remove from pan. Saute' garlic for 2-3 minutes, add lemon juice and return chicken pieces to the pan. When chicken is hot, and coated with garlic lemon sauce, serve over linguine or angel hair pasta. Garnish with Parmesan cheese and parsley if desired.

Honey Dijon Chicken Serves: 12

* 1 cup Dijon style mustard
* 1 cup olive oil
* 2 tablespoons honey
* ¾ cup lemon juice
* 1/2 cup soy sauce
* 2 cloves garlic minced
* 2 sprigs of rosemary
* 2 sprigs of thyme
* salt and pepper to taste
* 12 boneless -- skinless chicken breast halves

Mix all ingredients except chicken together. Pour into 1 or 2 1-gallon freezer bags (can be made into two separate meals). Add chicken pieces. May be frozen at this point for use later. Thaw before cooking. If using right away, let marinade at least 5-6 hours or overnight. Grill, bake, broil or Saute chicken as desired until fully cooked and juices run clear.

Freezer Cooking Breakfast Recipes

2008-02-28T09:06:00.000-06:00

Here are a few recipes to try out. These have been eaten and enjoyed by my family multiple times, I hope your family enjoys them too!

Jam Muffins

Makes 1 dozen approx.

2 cups flour

2 egg whites

1/4 cup sugar

3/4 tsp baking soda

1/2 cup applesauce

1/2 tsp vanilla extract

1/2 cup skim milk

5 tsp jam (jelly) of your choice

Preheat oven to 400 degrees F. Coat a 12-cup muffin tray with cooking spray. Beat egg whites, vanilla extract and sugar for 1 minute in a medium bowl. In a separate bowl, add the baking soda to the applesauce and wait for it to froth up. When it does, add it to the egg/sugar mix. Stir in the milk. Fold in all of the flour at one time until just combined - don't beat as the muffins will be tough. Spoon a heaping tablespoon of mixture into each muffin cup, top with a 1/2 tsp of jam, cover with another dollop of mix, and bake for 15-20 minutes.

When reheating these muffins, just be careful because the jam/jelly filling gets hot.

French Toast Casserole

1 loaf Italian bread

8 ounces cream cheese

1/2 cup sugar divided

1/2 teaspoon vanilla (or almond) extract

1/2 cup pecans

4 eggs

2 cup milk

1 teaspoon cinnamon (some like more)

2 tablespoon melted butter

Cut bread into 1 inch cubes. Place half of the bread cubes in a greased 9 x 13 baking pan. Melt cream cheese in the microwave. Stir several times. This takes about 2 minutes. Stir half the sugar and all of the extract into the cream cheese.

Pour the cream cheese mixture over the bread cubes. It will not completely cover them. Sprinkle nuts over the cream cheese layer. Top with remaining bread cubes.

Beat together the remaining sugar, eggs, milk, cinnamon, and melted butter. Pour the egg and milk mixture over the bread cubes.

Refrigerate overnight to bake the next morning OR slide the pan into a two-gallon freezer bag and freeze. Thaw completely to cook.

When ready to bake - Bake at 350 degrees for 35 minutes or until browned. Let sit at room temp for 5 minutes before cutting. Top with syrup or fruit toppings.

Freezer Cooking Beef Recipes

2008-02-16T09:04:00.000-06:00

Cheesy Hamburger Casserole

Serves: 8

2 pounds hamburger
3 cups shredded,frozen hash browns
1 can cream of mushroom soup
1 small onion
1 cup grated cheddar cheese
salt and pepper -- to taste

Brown hamburger and onion. Drain. Add soup to meat mixture. Place hash browns in 13 x 9" greased pan. Sprinkle cheese over potatoes. Top with meat mixture. Bake at 375* for 1 hour. To FREEZE: Assemble as usual (before baking). Wrap/bag and freeze. To SERVE: Thaw in fridge overnight. Bake as usual, adding 10 min. or so to total baking time. You can also add some water (1/8 cup) to edges before baking, if it looks a little dry.

Herbed Sirloin

Serves: 4

2 pounds top sirloin steak -- boneless, 1 inch thick
2 tablespoons vegetable oil
1 small onion -- sliced
2 cups mushroom -- fresh, sliced
1/2 cup beef broth
2 teaspoons Dijon style mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon thyme -- dried
1/4 teaspoon garlic powder

Cut steak into four serving-size pieces; brown in a large skillet in oil for 5 minutes on each side. Add onion and mushrooms. Cook until vegetables are tender and the meat has reached desired cooking temperature, stirring occasionally. Remove meat to a platter and keep warm. Combine the broth, mustard, Worcestershire sauce, thyme and garlic powder, stir into vegetables. Bring to a boil. Reduce heat; simmer for 2-3 minutes. Spoon over meat.

This recipe can be followed completely and then frozen. To serve, just heat through. I have even put it in a large skillet right from the freezer, covered it and heated on low until thawed. Then turn up the heat until done.

Korean Beef

3 pounds steak or boneless roast
3 tablespoons sesame seeds
2 cups soy sauce
1 1/2 teaspoons sesame oil
3/4 cup sugar
1/2 cup green onion -- chopped
3 cloves garlic -- crushed
1/2 cup water
1/8 teaspoon black pepper

Cut meat into 2 inch trips. Toast the sesame seeds in the oven at 400 degrees until brown; about 2-3 minutes. Mix all ingredients together in a bowl and marinate overnight. Remove meat from marinate and grill. Can freeze in marinade then thaw and cook when ready to use.

Freezer Cooking Appetizer Recipes

2008-01-26T09:03:00.000-06:00

Enjoy these delicious, mouth-watering appetizers. They can be prepared for all occasions and served fresh, or frozen.

Sausage Balls Makes about 100 Appetizers

½ pound mild sausage meat, uncooked

½ pound hot sausage meat, uncooked

1 pound sharp Cheddar Cheese, shredded

3 cups Bisquick Mix

In food processor make 2 batches: Add half the meat and half the cheese to a processor. Blend well. Remove mixture to a large bowl.

Repeat with the rest of the meat and cheese. Add to bowl. Add Bisquick mix to meat and cheese mixture and blend thoroughly. Shape mixture into 1-inch balls.

Flash freeze balls and then put them into a freezer bag and return them to the freezer.

When you are ready to serve them: Preheat oven to 375 degrees. Place the sausage balls onto a cookie sheet and bake for 10 minutes or until nicely browned. Serve warm. They are delicious!

Green Olive Cheese Balls (my favorites!)

Makes about 40 appetizers.

8 oz. (2 cups) shredded sharp Cheddar cheese

1 stick butter, softened

1 cup flour

1 teaspoon paprika

1 (15 oz ) jar small green olives

In a food processor blend the shredded cheese and the butter together. Mix in the flour and paprika. Remove mixture from processor and put into a bowl for easier handling. Drain the olives.

Wrap the cheese mixture around an olive and roll it smooth in your hands.

Place on a cookie sheet. Continue until all the cheese dough is gone. Flash freeze the olive balls, then place them in a freezer bag, label and freeze.

To bake: Preheat oven to 400 degrees. Place olive balls onto a cookie sheet and bake between 15-18 minutes. Serve warm, but let cool for a few minutes since they will be very hot inside.

Cheese Patties

Makes about 75 appetizers

1 cup butter ( 2 sticks) - softened

½ pound sharp Cheddar Cheese, shredded

1 teaspoon salt

2 cups flour

2 cups Rice Krispies cereal

Cream butter, add the cheese, then salt and flour. Blend well. Gently fold in Rice Krispies. Roll the mixture on wax paper into a long rope about 1 inch thick. Roll the paper around the cheese roll and refrigerate until firm. (about 30 minutes)

Preheat oven to 350 F. Slice the cheese roll into ½ inch slices and place onto a cookie sheet.

Bake for 18 - 20 minutes, until nicely browned.

Cool patties and flash freeze. Place into a freezer bag and remove patties as you need them.

Freezer Cooking Crockpot Recipes

2008-01-15T14:34:00.001-06:00

One of my favorite tools in the kitchen has always been the crock pot. Preparing meals has never been easier with one of these little gadgets. If you've ever used one, you recognize the smell of a cooked meal the minute you walk through the door at the end of a long day. And dinner is ready to go!

But did you know that you can also make some meals using your crock pot and then freeze them to eat later?

Soups, sauces, and lots more can be made fast and served quick.

I've included some great recipes that you can make with your crock pot. These have all been tried and tested and taste great! They can be frozen or served up right away. Your choice!!

Enjoy!!

Beef Broccoli Soup

1 1/2 lb. lean ground beef

3 cup broccoli, chopped

2 cans (4 oz.) mushroom pieces OR... 1 cup fresh mushrooms, chopped

1/2 cup celery, chopped

1 cup carrots, sliced

1/4 cup green pepper, chopped

1 qt. tomato juice (or V-8)

1/2 cup water

1/4 to 1/2 tsp. salt

1/4 tsp. pepper 1/4 tsp. thyme

1/4 tsp. oregano

Brown beef; drain off fat. Add vegetables, juice, water, seasonings. Place in crock pot, cook on low 8 to 9 hours. Freezes well. Serves 6

Greek Meat Sauce

4 lb Ground beef chuck

2 tbs Olive oil

4 Onions; med, finely chopped

4 cans Tomato paste (6 oz ea)

4 Garlic cloves;minced

1 ts Mixed pickling spice

1 c Dry white wine

1 tbs Salt

Freshly ground pepper

Using a large frying pan, brown meat in 1 tablespoon olive oil until it loses its pink color. Transfer to crockery pot. Add remaining olive oil to pan. Saute` onions until glazed. Transfer to crockery pot. Add tomato paste, garlic, pickling spice, (put in a tea ball or tie in a cheesecloth bag), wine, salt, and pepper. Cover. Cook on LOW 8 hours. Stir once or twice. Cool slightly. Ladle into freezer containers, or serve hot. Makes about 3 quarts.

NOTE: This meat sauce is great for various dishes, but we use it most often over pasta. It is also good spooned over tacos or ladled inside avocado half shells. This recipe makes a large quantity and freezes well.

Split Pea Soup

1 (16 oz.) pkg. dried green split peas, rinsed

1 ham bone, or 2 meaty ham hocks, or 2 c. diced ham

3 carrots, peeled & sliced

1 med. onion, chopped

2 stalks of celery plus leaves, chopped

1 or 2 cloves of garlic, minced

1 bay leaf

1/4 c. fresh parsley, chopped (optional)

1 tbsp. seasoned salt (or to taste) 1/2 tsp. fresh pepper 1 1/2 qt. hot water

Layer ingredients in slow cooker, pour in water. DO NOT STIR. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Serve garnished with croûtons. Freezes well.

Crockpot Cheesy Ravioli Casserole

1 tablespoon oil

1 garlic clove, minced

2 (26 ounce) jars four cheese pasta sauce

1 teaspoon Italian seasoning

2 cups mozzarella cheese, shredded

1/2 cup onions, chopped

1 (15 ounce) can tomato sauce

2 (25 ounce) packages frozen beef ravioli

1/4 cup fresh parsley, chopped

Spray crock pot with cooking spray. In a large skillet heat oil over medium heat, add onion and garlic and cook for 4 minutes stirring occasionally.

Stir in pasta sauce, tomato sauce and Italian seasoning. Place 1 cup of sauce in crock pot. Add 1 package of the ravioli, top with 1 cup of the cheese. Top with remaining package of ravioli and 1 cup cheese. Pour remaining sauce over the top.

Cover and cook on low for 5-6 hours. Sprinkle with parsley before serving. Makes 10 (1 1/2 cup) servings.

If you'd like to freeze this recipe, put into resealable freezer bags. Place bag in boiling water to reheat.

Crockpot Stuffed Chicken Rolls

6 large boneless skinless chicken breast halves

6 slices ham, Fully cooked

6 slices swiss cheese

1/4 cup all-purpose flour

1/4 cup Parmesan cheese, Grated

1/2 teaspoon rubbed sage

1/4 teaspoon paprika

1/4 teaspoon pepper

1/4 cup vegetable oil

1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted

1/2 cup chicken broth

fresh parsley, Chopped (optional)

Flatten chicken to 1/8-inch thickness. Place ham and cheese on each breast. Roll up and tuck in ends; secure with a toothpick.

Combine the flour, Parmesan cheese, sage, paprika and pepper; coat chicken on all sides. Cover and refrigerate for 1 hour.

In large skillet, brown chicken in oil over medium-high heat. Transfer to a 5 quart slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low for 4-5 hours.

Remove toothpicks. Garnish with parsley if desired.

This can be frozen if placed in resealable freezer bags. Just place in boiling water when ready to serve.

Sweet Potato Casserole

2007-06-19T10:01:00.000-05:00

Sweet Potato Casserole
We make these even when it's NOT Thanksgiving - a versatile recipe! Yummy! They are like dessert!

3 medium sweet potatoes
1/2 Stick of butter, softened
1/2 cup of brown sugar
1/3 cup of granulated sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
2 teaspoons of vanilla extract
large marshmallows
pecan pieces or walnut pieces (optional)

Boil sweet potatoes for about 40 to 50 minutes. Let them cool and peel. Put everything except the marshmallows into a bowl, and using an electric mixer blend thoroughly. Place the whole mixture into a prepared casserole dish and bake in a 350 degree oven for about 20 minutes. Remove from oven and add marshmallows.
Return casserole to oven at bake at 400 degrees for about 5-10 minutes or until marshmallows are browning on top. Eat and Enjoy!

Lomi Lomi Tropical Salad

2007-06-12T10:20:00.000-05:00

Lomi Lomi
This is typically served at real Luau's but is amazing as a salad, a dip or a sanswich spread too.

2 cups diced salmon
6 medium tomatoes, diced
1 white onion, chopped
1/2 cup chopped green onion
sea salt to taste
cayenne pepper to taste

In a medium bowl, stir together the salmon, tomatoes, white onion, green onion, sea salt and cayenne pepper. Chill for at least 30 minutes before serving. Serve chilled.

Strawberry Chocolate Mousse Cake

2007-06-05T09:45:00.000-05:00

I've made this at least five times in the last six months and it's been a HUGE hit everytime!

Strawberry Chocolate Mousse Cake

1 cup of chocolate graham cracker crumbs or you can crumble oreo's without the icing - yum!
3 Tablespoons of melted butter
2-3 cups of strawberries, stemmed and halved
2 cups of semisweet chocolate chips
1/2 cup of water
2 Tablespoons light corn syrup
2 1/2 cups of whipping cream, divided
1 Tablespoon of sugar

In a bowl, mix chocolate cracker or cookie crumbs and butter. Be sure and blend thoroughly. Press mixture evenly into the bottom of a 9-inch springform or cheesecake pan. Stand the strawberry halves, touching, side-by-side, pointed ends up with cuts sides against side of pan. (these go around the outside of the cake). Set this whole ensemble aside.

Pour chocolate chips into blender. In a small pan over medium heat, mix water and corn syrup; bring to a boil and simmer for 1 minute. Immediately pour the mixture over chocolate chips and blend in blender until smooth. Cool to room temperature.

Meanwhile, in a large bowl, beat 1 1/2 cups of the cream to form stiff peaks. With a spatula, fold cooled chocolate into whipped cream to blend thoroughly. Pour into your already prepared pan; level the top. (Points of strawberries might extend above chocolate mixture.) Cover and refrigerate 4 to 24 hours.

Up to 2 hours before serving, in medium mixer bowl, beat remaining one cup of cream to again form soft peaks. Add sugar; beat to form stiff peaks. Remove side of pan; place cake on serving plate. Dollop whipped cream onto top of cake. Arrange remaining halved strawberries on whipped cream. You can place this in the refrigerator to firm a bit more before serving, or you can serve immediately.

Green Bean Casserole

2007-05-29T11:45:00.000-05:00

Green Bean Casserole (standard recipe)

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup
1/2 cup milk
1/2 to 1 teaspoon ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

Mix mushroom soup, milk, black pepper, green beans and 2/3 cup of fried onions in casserole dish. Bake at 350 degrees for 25 minutes or until hot. Remove and stir. Sprinkle with remaining onions. Bake an additional 5 minutes.

Fun Musings

2007-05-27T22:55:00.001-05:00

If you just want to read some great musings and fun mommy stuff, then visit my other blog - Musings of a Manic Mom.

Recipe Storage

2007-05-27T22:52:00.000-05:00

I plan to write a series of blog entries on Recipe storage methods, and organizing the different types of recipes. However, I was curious, how others do it?

I'd love to hear your ideas and suggestions, because I am sure there are dozens of different methods.

Creamy Garlic Green Beans

2007-05-23T05:31:00.000-05:00

These are delicious with almost any meal! We love them as a veggie with pasta or spaghetti!

Creamy Garlic Green Beans

4 cups green beans
2 tablespoons garlic powder
2 tablespoons butter
2 tablespoons sour cream

In pot, heat green beans on high heat for six minutes. Drain. In a frying pan, melt the butter and garlic powder on low heat. Add sour cream, and heat for another minute. Toss in green beans to coat. Serve with anything.

Easy Cajun Shrimp Pasta

2007-05-22T10:12:00.000-05:00

I've had a pasta theme going lately, because we seem to be eating a ton of it! LOL I am thinking I'm going to gain way too much weight, and I need to rethink my cooking habits! This pasta is AWESOME!

Easy Cajun Shrimp Pasta

1/2 pound of chopped bacon
1 chopped onion
1 sweet red pepper, sliced in julienne strips
2 cloves garlic, minced
1/2 pound of fresh mushrooms, sliced
1 pound of peeled & deveined shrimp
1 1/2 cajun seafood seasoning (seafood magic is awesome)
2 pounds of fresh linguine
3 Tablespoons of parmesan cheese
2 cups of warmed heavy cream
Salt & pepper, to taste

In a large skillet, saute bacon until it turns opaque, then add onion and saute until golden. Add the julienned red pepper and garlic. Cook for 1 minute and then stir in mushrooms. Cook another minute. Remove all contents to a bowl, leaving drippings in the skillet.
Place shrimp in skillet and saute for about 30 seconds on each side. Sprinkle with cajun seafood seasoning and continue cooking until the shrimp becomes pink in color. Toss the bacon mixture back into the skillet and keep warm on low heat.
Cook linguine as directed, drain and then stir into shrimp mixture. Add the Parmesan cheese and the heavy cream. Season as desired with salt and pepper.

Chunky Ham Casserole

2007-05-22T06:55:00.000-05:00

This one dish meal is simple and tastes great.

Chunky Ham Casserole

1 pound of ham, chunks
6 medium potatoes, sliced
1 can of cream of mushroom soup
1/2 of a medium onion, diced
1/4 cup of Velveeta cheese, diced
3/4 cup of milk
1/2 teaspoon of pepper

In large bowl, mix cream of mushroom soup, diced onion, milk and pepper. Add ham chunks. Mix again. Add potatoes and Velveeta cheese. Blend. Pour into a buttered casserole dish. Using a spoon, top with dabs of butter. Bake at 350 degrees for 1 to 1 1/2 hours.

Chicken and Dumplings

2007-05-21T10:42:00.000-05:00

A favorite around here! This is the easy way.

Chicken and Dumplings

2 cans of biscuits
1 can cream of chicken soup
3 bouillon cubes
2 tablespoons butter
3 or 4 boneless chicken breasts

Place chicken in pot and boil for 20 minutes. Sprinkle your work surface with flour. Prepare dumplings, by rolling out the cans of biscuits in flour. Make dumplings as Make them as flat at you can and check that they have a light coating of flour. Set them aside.

When chicken is has completely boiled, remove from pot and set aside to cool. Do not throw out the water! Skim foam off the surface of the water; add more water or remove water to ensure that the pot is about 3/4 full. Bring to a boil again and add the can of cream of chicken soup, butter, and boullion cubes. Stir well.

Reduce water to medium/high heat and tear dumplings into small strips. Drop them into water. After you have dropped them all into the water, reduce heat to medium, stir occasionally - not much. Start tearing chicken into pieces and drop into pot. Cook until the dumplings are soft or approximately 30 minutes or so.

Chocolate Peanut Butter Bars

2007-05-18T07:12:00.000-05:00

I'm a peanut butter addict, and these are so good!

Chocolate Peanut Butter Bars

2 sticks of butter or margarine
2 1/2 cups powdered sugar
1 cup smooth peanut butter
1 3/4 cup graham cracker crumbs
1 pkg. 12 oz. chocolate chips

Melt butter, then remove from heat. Add the peanut butter, sugar and graham cracker crumbs. Mix well. Spread the mixture in an ungreased pan. Press down evenly.

Melt chocolate chips. Next, spread the chocolate with a knife over the top of the peanut butter mixture. Chill for thirty minutes and then remove and cut into bars.

Easy Dill Dip

2007-05-17T14:10:00.001-05:00

This recipe is now located here: Easy Dill Dip

Bob Evans Country Sausage Mac and Cheese

2007-05-16T06:05:00.000-05:00

I love Bob Evans Sausage, and when I found this recipe, I knew I had to try it!

Bob Evans Country Sausage Mac and Cheese

1 pound BOB EVANS® Special Seasonings Roll Sausage
1-1/2 cups milk
12 ounces pasteurized processed Cheddar cheese, cut into cubes
1/2 cup Dijon mustard
1 cup diced fresh or drained canned tomatoes
1 cup sliced mushrooms
1/3 cup sliced green onions
1/8 teaspoon cayenne pepper
12 ounces uncooked elbow macaroni
2 tablespoons grated Parmesan cheese

Preheat oven to 350°F. Crumble and cook sausage in medium skillet until browned. Drain on paper towels. Combine milk, processed cheese and mustard in medium saucepan; cook and stir over low heat until cheese melts and mixture is smooth. Stir in sausage, tomatoes, mushrooms, green onions and cayenne pepper. Remove from heat.

Cook macaroni according to package directions; drain. Combine hot macaroni and cheese mixture in large bowl; toss until well coated. Spoon into greased shallow 2-quart casserole dish. Cover and bake 15 to 20 minutes. Stir; sprinkle with Parmesan cheese. Bake, uncovered, 5 minutes more. Let stand 10 minutes before serving. Refrigerate leftovers.

Recipe © Bob Evans

Simple Stroganoff

2007-05-15T12:46:00.000-05:00

Simple. Easy. Scrumptious.

Simple Stroganoff

1 1/2 pounds cooked ground beef seasoned with onion and garlic
1 large can of sliced mushrooms
1 can of beef broth
3 Tablespoons Lemon Juice
3 Tablespoons red wine
1 bag noodles
1-2 cups sour cream, to taste

In pan, brown hamburger meat, seasoning with onion and garlic. Add sliced mushrooms, can of beef broth, lemon juice and red wine. Boil noodles separately, add to beef mixture. Stir in sour cream and serve.

But if you want to FREEZE the recipe - try this instead:

In large gallon bag, add all ingredients except noodles and sour cream. Label the bag, date it, and pop it in the freezer.
When ready to prepare - thaw bag in refrigerator overnight. Place entire mixture in pot. Boil noodles until al dente (still a bit firm but flexible). Add noodles to beef mixture. Cook until noodles are soft and tender. Add sour cream. If you add extra noodles, like we do - you might need to add some liquid - I recommend milk.

The kids love this - even with the mushrooms!

Creamy Pasta Casserole

2007-05-15T06:26:00.000-05:00

This is one of my favorite dishes to make and freeze for my freezer cooking sessions. Tastes great!!

Creamy Pasta Casserole

2 pkgs. cream cheese, softened
1 lg. container of sour cream
2 small containers of cottage cheese
2 1/2 lbs. ground beef or ground turkey
1 pkg. spaghetti or angel hair pasta
2 eggs
1 large jar of spaghetti sauce or alfredo sauce (your choice)

Brown hamburger and mix with alfredo or spaghetti sauce. Cook pasta as directed. Mix together cream cheese, sour cream, cottage cheese and eggs. Layer in casserole dish as follows:

1/2 the noodles
1/2 the meat sauce
1/2 cheese mixture
and then repeat again.

Cook in oven at 350 degrees for 30 minutes. Allow to cool for fifteen minutes before serving, it allows it time to set. If you want to freeze this dish, cook for 20 minutes, and then allow to cool. Freeze. When ready to reheat, preheat oven to 350 degrees and bake for 20 minutes or until completely cooked.

Chocolate Cheesecake

2007-05-11T19:10:00.000-05:00

This is rich, and delicious! Really simple too!

Chocolate Cheesecake

1 chocolate graham cracker crust
2 8oz. pkgs. cream cheese
2 cups of chocolate chips , semisweet
1 14oz. can sweetened condensed milk
2 eggs
1 teaspoon vanilla extract

Preheat oven to 325 degrees. Melt the chocolate chips in the microwave, stirring occasionally until smooth. Set aside. In a medium bowl, mix the cream cheese until smooth and creamy. Gradually add the sweetened condensed milk, then beat in the eggs and vanilla. Finally, stir in the melted chocolate. Pour into the prepared crust.
Bake for 1 hour at 325 degrees, or until center is set. Remove from oven, and allow to cool. Refrigerate at least 4 hours.

Tropical Fruit Salad

2007-05-10T08:02:00.000-05:00

In honor of the upcoming Memorial Day holiday!

Tropical Fruit Salad

2 cans mandarin oranges, drained
2 cans pineapple chunks with liquid
3 firm bananas, sliced (do not add until ready to serve!)
1 4oz. box instant vanilla pudding
1/2 cup shredded coconut

In large bowl, combine all ingredients. It will still be runny, but as the pudding begins to set, the salad will thicken. Chill overnight. Stir before serving.

For best results, add sliced bananas just before you are ready to serve the salad, so they don't brown too much.

Chicken Noodle Casserole

2007-05-08T06:32:00.000-05:00

Typically kids just love this!

Chicken Noodle Casserole

l bag of wide egg noodles, cooked
l pound of chicken breasts, diced in large chunks
l diced medium onion
3 cans of cream of mushroom soup
¾ cup of grated cheddar cheese
l/4 cup of grated parmesan
2 Tablespoons of oil
2 Tablespoons of butter
2 Tablespoons of milk
salt and pepper, to taste

Preheat oven to 325 degrees. Grease glass casserole dish. Layer noodles in bottom of casserole dish. Set aside. In pan over medium heat add oil, diced chicken and diced onions. Add butter and milk. Cook for 5-7 minutes, stirring often. Pour over noodles. Add mushroom soup. Stir. Sprinkle cheese and parmesan over top. Cover with tinfoil. Bake 25-35 minutes. Serves 6-8.

Garlic Butter Pasta

2007-05-08T06:20:00.001-05:00

This recipe is now moved here. Garlic Butter Pasta

Chocolate Rum Cake

2007-05-04T07:53:00.000-05:00

Moist and delicious! Good for holidays or anytime!

Chocolate Rum Cake

1 pkg. chocolate cake mix
1 pkg. instant chocolate pudding mix
4 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup white rum

Preheat oven to 325 degrees. Grease a Bundt cake pan. In a bowl, Beat cake mix, instant pudding mix, eggs, oil, 1/2 cup of water, and 1/2 cup of rum for two minutes. Pour batter into Bundt pan. Bake at 325 degrees for 50-60 minutes, or until a toothpick inserted comes out clean.
Can be made with or without Rum Glaze.

Rum Glaze

1/2 cup butter
1 cup white sugar
1/4 cup white rum
1/4 cup water

In a saucepan combine the butter, sugar, 1/4 cup of rum, and 1/4 cup of water. Bring mixture to a boil and cook for 2 minutes. Pour immediately over still warm cake while warm.

7 Layer Taco Dip

2007-05-03T04:06:00.000-05:00

This is so easy to make and tastes great at picnics, potlucks and more!

7 Layer Taco Dip

1 packet taco or Mexican seasoning mix
1 can of refried beans
1 package cream cheese, softened
1 container sour cream
1 medium jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 can sliced black olives, drained
2 cups shredded mexican cheese

In a medium bowl, blend the seasoning mix with the refried beans. Spread the beans into a Trifle dish or other large bowl. In another bowl, mix the sour cream and cream cheese. Spread the cream cheese mixture over the top of the beans. Next, top with jar of salsa. Next, do a layer of tomatoes, then green pepper, then green onions, and then lettuce. Top the entire thing with cheddar cheese and add black olives to the top. Serve with tortilla chips

Sweet Potato Souffle

2007-05-02T05:58:00.000-05:00

This is yummy at holiday time, but tastes great anytime!

Sweet Potato Souffle

2 cups sweet potato, boiled and mashed
1/2 cup milk
2 eggs, beaten
3/4 cups butter, softened
1 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon

Preheat oven to 350 degrees. In a large bowl, combine potato, milk and eggs. Mix well. Add butter, sugar, vanilla and cinnamon. Pour into baking dish.

Next, in a small bowl, mix:

1 cup brown sugar
1 cup chopped pecans
1/3 cup flour
1/4 cup melted butter

Sprinkle over top of souffle. Bake at 350 degrees for 30 minutes.

Watergate Salad

2007-05-01T11:16:00.000-05:00

A real favorite at our house. We make it all the time!

Watergate Salad

1 package of pistachio pudding and pie filling
1 can of crushed pineapple in juice
1 cup white miniature marshmallows
1/2 cup chopped pistachios (if desired)
1 tub of whipped topping

Stir the pudding mix, the pineapple with juice (keep the juice in - don't drain!), marshmallows and nuts in large bowl until well blended. Gently stir in container of whipped topping. Refrigerate 2 hours. Garnish as desired.

Chicken and Rice Casserole

2007-05-01T09:51:00.000-05:00

I've been making this since I was in highschool! It's hearty and delicious any time of year!

Chicken and Rice Casserole

4- 6 chicken breasts, cut up
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of cream of celery soup
2-4 cups of rice, cooked
3 Tablespoons of butter

Preheat oven to 350F. Cook rice. In large bowl mix, rice, butter and all three cans of soup. Add chicken pieces. Pour into a large casserole dish. Add salt and pepper, as desired. Bake for 35-45 minutes or until chicken breasts pieces are cooked.

Chicken Parmesan Potatoes

2007-04-24T08:02:00.000-05:00

Chicken-Parmesan Potatoes

1 package Betty Crocker® au gratin potatoes
1 lb. cut-up cooked chicken or turkey
2 1/4 cups hot water
2/3 cup milk
1 package Green Giant® frozen cut green beans
1/2 cup grated Parmesan cheese

Heat Potatoes, Sauce Mix and remaining ingredients except cheese to boiling in 10-inch skillet over high heat, stirring occasionally. Reduce heat; cover and simmer about 20 minutes, stirring occasionally, until potatoes are tender. Stir in cheese. Let stand 5 minutes. Makes 5 servings.

Fresh Fruit Trifle

2007-04-24T07:27:00.000-05:00

I love making trifles. Not only do they look fabulous, but they taste amazing too.

Fresh Fruit Trifle

36 vanilla wafers cookies OR 1 pound cake cut into small squares
2 Tablespoons of orange juice
3 cups of seasonal fresh fruit, such as sliced peeled kiwi, cherries, raspberries, blueberries and/or sliced strawberries
3 cups of cold milk
2 packages of vanilla instant pudding (you can also use chocolate or other flavors)
1 package of White Baking Chocolate, melted, cooled slightly (we use regular milk chocolate because nobody here likes white chocolate)
1 tub of whipped topping

If using cookies, break them up into a trifle bowl. Sprinkle with orange juice.
If using pound cake, cut into squares and layer on bottom of trifle bowl. Sprinkle with orange juice.
Top with layers of the chosen fruits.
In a bowl, mix milk and dry pudding mix. Beat for two minutes or until well blended. Refrigerate until pudding starts to thicken. Add chocolate; stir until well blended. Stir in half of the whipped topping. Spoon entire mixture over fruit; top with the remaining whipped topping. For best results, refrigerate at least 30 minutes, however overnight works better. Leftovers can be stored in refrigerator. YUM!!

Salmon Bites

2007-04-17T09:03:00.000-05:00

Salmon Bites Recipe

1 can of salmon
8 ounces of cream cheese, softened
4 tablespoons of salsa
1 teaspoon of dried cilantro
1/4 teaspoon of ground cumin (you can use less)
8 flour tortillas

Drain salmon well. In a bowl, combine the salmon, cream cheese, salsa and cilantro. Spread two tablespoons of salmon mixture over each of the flour tortillas. Roll each tortilla up tightly and wrap individually with plastic wrap. Refrigerate for at least 4 hours, but overnight is better. Slice into bite size pieces and serve. They go fast and they are a favorite at every party I have had.

Beefy Noodle Casserole

2007-04-17T08:11:00.000-05:00

Beefy Noodles Casserole

1/2 pound lean ground beef, crumbled
1 onion, chopped
1 can chili no beans
1 can diced tomatoes with green chilies, drained
2 teaspoons dry mustard
1 cup cooked elbow macaroni
1 egg, beaten
1 cup shredded mozzarella cheese, divided

Heat oven to 350°F. In large skillet, cook ground beef and onion until beef is browned; drain. Stir in chili, tomatoes, and mustard. Bring to a boil. Reduce heat and simmer 10 minutes. Toss macaroni with egg and 1/2 cup cheese. Add meat mixture and stir well. Pour into 1-quart casserole. Top with 1/2 cup cheese. Bake, uncovered, 35 to 40 minutes or until bubbly. Makes 6 servings.

Cherry Dream Salad

2007-04-10T10:43:00.000-05:00

Cherry Dream Salad

1 pkg. cherry jello
2 cans crushed pineapple
1-2 cans mandarin oranges, drained
1 container whipped cream
1 pkg. colored marshmallows

Directions:

In a large bowl, dump pineapple with juice - don't drain out juice! Sprinkle jello in. Stir well until thick. Fold in whipped cream and stir well. Add in mandarin oranges and stir. A can of fruit cocktail can be added, if desired. Add marshmallows. Chill for at least two hours before serving.

Garlic Mashed Potatoes and Beef Bake

2007-04-10T06:13:00.000-05:00

Garlic Mashed Potatoes & Beef Bake

1 lb. ground beef
1 can cream of Mushroom with Roasted Garlic Soup
1 tbsp. Worcestershire sauce
1 bag frozen vegetable combination, thawed
2 cups water
3 tbsp. margarine OR butter
3/4 cup milk
2 cups Mashed Potato

Brown ground beef in skillet. Mix beef, 1/2 can of soup, Worcestershire and vegetables in 2-qt. shallow baking dish. Mix water, margarine and remaining soup in saucepan. Heat to a boil. Remove from heat. Stir in milk. Slowly stir in potatoes. Spoon potatoes over beef mixture. Bake at 400°F. 20 min. or until hot. Makes 4 servings

Hot Seafood Dip

2007-04-03T09:15:00.000-05:00

This is great at any party, or just as a pre-dinner tastey!

Hot Seafood Dip

1 lb. cheddar cheese, cubed
6 oz. can small shrimp, drained & chopped
3 oz. cream cheese
1/2 stick margarine
1/2 tsp. Tabasco
4 oz. can green chilies, drained & chopped
Salt & Pepper to taste
1/2 tsp. garlic powder

Combine cream cheese, cheese, & margarine in top of double boiler. Bring water to a boil then reduce to low heat. Cook until cheese is melted, stirring frequently. Stir in shrimp, green chilies, Tabasco, garlic powder, & salt & pepper to taste. Serve with Crackers, Bread, Etc.

Bacon Wrapped Chicken

2007-04-03T07:36:00.000-05:00

Yes, it can be frozen too!

Bacon Wrapped Chicken

6 boneless skinless chicken breast halves
6 bacon strips
1 carton whipped onion and chives cream cheese
2 tablespoons butter
salt to taste

Thin the chicken breasts, by using a malette. Spread a thick layer of cream cheese on the top of each chicken breast. Put a teaspoon of butter on top, and sprinkle with salt, pepper or other seasonings. Roll the chicken, and wrap each breast half with a bacon strip. Secure with a toothpick at either end. Set in greased pan, seam side down. Bake, uncovered, at 400 degrees for 35-40 minutes or until juices run clear. Turn oven to broil and broil 6 in from the heat for 5 minutes or until bacon is crisp.

If you want to freeze this, it works best to freeze them before you cook them. Wrap them individually in wax paper to keep them from falling apart and sticking to each other.

Blueberry Cream Cheese Pound Cake

2007-03-27T13:13:00.000-05:00

Blueberry Cream Cheese Poundcake

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1/4 cup white sugar
1/4 cup water
3/4 cup vegetable oil
3 eggs
1 (8 ounce) package cream cheese, room temperature
1 (16.5 ounce) can blueberries, drained, juice reserved
1 cup confectioners' sugar

Preheat oven to 350°F (175° C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.

Stove Top Easy Brunch Casserole

2007-03-27T07:17:00.000-05:00

This dish is delicious - we eat this sometimes for dinner, although I am more apt to be cooking it on a Saturday night, for a nice Sunday brunch. (ok so we're a bit weird) LOL We love to cook! And this one's so easy!

Stove Top Easy Brunch Casserole

2 cups stuffing, any flavor
2 cups milk
1/2 lb. bulk sausage, cooked, crumbled
6 eggs
1 cup shredded Cheddar Cheese
1/2 tsp. salt

Mix all ingredients in large bowl. Spoon into greased 13x9-inch baking pan.
Bake at 350°F for 45 to 50 minutes or until set. Makes 8 servings

Crispy Potatoes

2007-03-20T10:05:00.000-05:00

Yum!

Baked Crispy Potatoes

4 lbs. potatoes
4 tablespoons of vegetable oil
1 teaspoon of ground cumin
1/4 teaspoon of red pepper

Coat baking pan with oil. Wash potatoes and cut in half lengthwise. Place cut sides of potatoes on the oiled pan. Coat potatoes in the oil. In pan, turn potatoes over so that cut sides are facing up. In a small bowl, mix ground cumin and red pepper together. Sprinkle mixture over potatoes. Bake at 400 degrees about 20 minutes or until potatoes are golden brown and tender inside.

Classic Tuna Casserole

2007-03-20T08:18:00.000-05:00

You'd be surprised, kids love it!

Classic Tuna Noodle Casserole

1 can Cream of Mushroom Soup
1/2 cup milk
1 cup cooked peas
2 tbsp. chopped pimiento (optional)
2 cans tuna, drained and flaked
2 cups hot cooked medium egg noodles (I actually use a whole pkg., I also pre-cook them)
2 tbsp. dry bread crumbs
1 tbsp. butter OR margarine, melted

Preheat oven to 400°F. Mix the soup, milk, peas, pimiento, tuna and noodles in 1 1/2-qt. baking dish. Bake for 20 min. or until hot. Stir. Mix the bread crumbs with butter. Sprinkle on top. Bake 5 min. Makes 4 servings (we usually sprinkle some cheese on top too...whatever we have - parmesan, cheddar - just add when the bread crumbs go on)

Creamy Ham Casserole

2007-03-13T09:13:00.000-05:00

Creamy Ham Casserole

2 cups fresh or frozen broccoli flowerets, thawed
1 1/2 cups Shredded Cheddar Cheese, divided
1 1/2 cups coarsely chopped ham
1 1/2 cups rotini pasta, cooked, drained
1/2 cup salad dressing
1/2 green or red pepper, chopped
1/4 cup 2% milk
Seasoned croutons (optional)

Preheat oven to 350°F. Mix all ingredients, reserving a 1/2 cup of the cheese and the croutons. Spoon the whole thing into 1 1/2-quart casserole. Sprinkle with remaining 1/2 cup cheese.
Bake for 30 minutes or until thoroughly heated. Sprinkle with seasoned croutons, if desired. Makes 6 servings

Dark Chocolate Cupcakes

2007-03-13T05:34:00.000-05:00

My daughter's favorite!

Dark Chocolate Cupcakes

1 1/2 cups flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup oil
1 cup water
1 teaspoon vanilla extract
1 tablespoon vinegar

Mix all ingredients together until moist and well blended. Put in paper cups inside muffin tin and bake for 20-25 minutes at 350 degrees F. These can be eaten with or without icing. Our favorite icings are peanut butter and butterscotch, with this recipe.

Celestial Cake Recipe

2007-03-06T08:57:00.003-06:00

This post has now moved here. Celestial Cake Recipe.

Quick Pepper Steak

2007-03-06T08:36:00.000-06:00

I got this years ago, when my daughter was born (she's nine!) from a friend online. It's delicious!

Quick Pepper Steak

1 pound boneless beef sirloin or top round steak, 3/4 inch thick
2 tablespoons vegetable oil
2 medium green or red peppers, cut into 2-inch-long strips (about 3 cups)
1 medium onion, cut into wedges
1/2 teaspoon garlic powder
1 can Beef Gravy
1 tablespoon Worcestershire sauce
4 cups hot cooked rice

Slice beef into thin strips (this is easier if you freeze beef for about an hour or two). In medium skillet over medium-high heat, heat half the oil. Add beef in 2 batches and stir-fry until browned. Set beef aside. Reduce heat to medium. Add remaining oil. Add peppers, onion and garlic powder and stir-fry until tender-crisp. Pour off fat. Add gravy and Worcestershire. Heat to a boil. Return beef to pan. Reduce heat to low and heat through. Serve over rice. Makes 4 servings

Quick Cheeseburger Bake

2007-02-27T21:18:00.000-06:00

Not only does this taste great for adults, but it's a real winner among kids! I have yet to find someone who doesn't love it. (ok, maybe a vegetarian)

Quick Cheeseburger Bake

1 pound ground beef
3/4 cup chopped onion
1 can condensed Cheddar cheese soup
1 cup frozen mixed vegetables, if desired
1/4 cup milk
2 cups Original Bisquick®
3/4 cup water
1 cup shredded Cheddar cheese (4 ounces)

Heat oven to 400?. Generously grease rectangular baking dish, 13x9x2 inches. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in soup, vegetables and milk. Stir Bisquick and water in baking dish until moistened; spread evenly. Spread beef mixture over batter. Sprinkle with cheese. Bake 30 minutes. Makes 8 to 10 servings.

Carne Asada

2007-02-27T11:52:00.000-06:00

I am not a huge Mexican food fan, but this is really good.

Carne Asada

1 20 oz. top sirloin steak
2 Tablespoon Vegetable oil
1/2 Teaspoon Dried leaf oregano, crushed
1/2 Teaspoon Salt
1/4 Teaspoon Coarsely ground pepper
1/4 Cup Orange juice
1 Tablespoon Lime juice
2 Teaspoon Cider vinegar
2 Orange slices, 1/2" thick

Place steak in a shallow glass baking dish. Rub with oil on each side.
Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime juice,
and vinegar over the steak. Cover and refrigerate overnight for best flavor
or several hours, turning occasionally. To cook, bring meat to room
temperature. Prepare and preheat charcoal grill (or gas grill). Drain meat,
reserving marinade. Place steak on grill. Top with orange slices.
Occasionally spoon reserved marinade over steaks as they cook. Grill 3-4
minutes on each side, or until medium- rare. Cook longer if desired. Remove
orange slices to turn steak. Replace orange slices on top of steak.

Brochettes de Crevettes

2007-02-20T05:42:00.000-06:00

In English, it means Grilled Shrimp and Bacon Kebabs. But no matter what you call them, they are awesome!! I make them a lot.

Brochettes de Crevettes

24 extra large shrimp (follow instructions below)
12 slices of bacon
juice of one lemon
1 tablespoon of honey
4 tablespoons of Extra Virgin Olive Oil (or if you are a Rachel Ray fan - EVOO)
4 tablespoons of chopped cilantro, to taste
sea salt, to taste
ground pepper, to taste

Peel and devein shrimp. Leave tails on. Mix the lemon juice, honey, evoo, cilantro and salt and pepper together in a bowl. Add the shrimp and coat with mixture. Cut the bacon in half crosswise and wrap a piece of bacon around each shrimp and thread on metal skewers. Using either a gas or charcoal barbecue grill, grill the skewers for about 2-3 minutes on each side. Serve immediately.

Delicious Layered Bars

2007-02-13T07:29:00.000-06:00

They might be full of grains, but they are awesome! The kids love them!

Delicious Layered Bars

1/3 cup butter
1 cup graham cracker crumbs
1/2 cup uncooked old-fashioned or quick oats
1 can sweetened condensed milk
1 cup flaked coconut
3/4 cup semisweet chocolate chips
3/4 cup raisins
1 cup coarsely chopped pecans

Preheat oven to 350 degrees. Melt butter in 13 X 9 baking pan. Remove from oven. Sprinkle graham cracker crumbs and oats evenly over butter. Press down with a fork. Drizzle condensed milk over oats. Layer coconut, chocolate chips, raisins and pecans over milk. Bake 25 to 30 minutes at 350 degrees or until lightly browned. Cool in pan on wire rack 5 minutes. Cut into bars. Cool completely in pan on wire rack. These can be frozen up to three months, or you can store them in a tightly covered container for about a week.

Beef Pot Roast Crock Pot Recipe

2007-02-06T11:27:00.000-06:00

Delicious Beef Pot Roast

3 pounds roast, trimmed
2 tablespoons oil
Flour and water paste, optional
1 cup tomato juice
3 tablespoons mustard, prepared
4 tablespoons worcestershire sauce
1 teaspoon basil
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic salt
1/4 teaspoon fresh ground black pepper

Combine marinade ingredients and pour over roast in a shallow bowl. Cover and refrigerate overnight or for 24 hrs. Remove meat from marinade and pat dry with paper towels. Heat oil in large skillet and brown meat on all sides. Place in cooker. Cover and cook on LOW 8-10 hrs. serve with accumulated gravy. (This may be thickened in a saucepan with flour and water paste if you wish.)

Italian Chicken Recipe

2007-01-30T11:23:00.000-06:00

Italian Chicken

1 frying chicken, cut into pieces
1 teaspoon seasoned salt
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons Parmesan cheese, grated
1/2 cup chicken stock
1 can mushrooms, drained
1/2 teaspoon paprika
zucchini, sliced into medium pieces
freshly ground black pepper
parsley to garnish

Sprinkle chicken with seasoned salt. Combine flour, salt, pepper, cheese, and paprika. Coat chicken pieces with mixture. Place zucchini in bottom of Crockpot. Pour stock over zucchini. Arrange chicken on top. Cover and cook on low for 6 to 8 hours or until tender. Turn control to high, add mushrooms, cover, and cook on high for another 10-15 minutes. Garnish with freshly ground black pepper and parsley.

Chocolate Stuffed French Toast

2007-01-23T06:20:00.000-06:00

Chocolate Stuffed French Toast

1 loaf French bread
3/4 cup milk chocolate chips
5 eggs
1 1/3 cups milk
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1 teaspoon sugar

Preheat oven to 400°. Cut the French bread into 6 slices, each, 1 1/2 inches thick. Using a small, sharp knife, cut 2 inch long slits in one side of each bread slice, cutting 3/4 of the way through the bread, to create a pocket. Spoon heaping 2 tablespoons of chips into the pocket of each bread slice, press to close. Whisk together eggs, milk, cinnamon, vanilla, and sugar in medium bowl.
Spray a 13 x 9 inch baking pan with vegetable spray. Place filled slices into prepared baking pan. Pour egg mixture evenly over bread, carefully turn pieces over, spooning mixture in pan over top bread. Cover pan with plastic wrap, refrigerate several hours or overnight. Bake uncovered, 20 to 25 minutes or until golden brown. Transfer toast to plates. Serve with whipped cream and maple syrup if desired. This recipe can also be made using butterscotch, cinnamon, or toffee chips as well. Add what your imagination allows!

Sausage Balls

2007-01-16T09:17:00.000-06:00

Sausage Balls

1 lb. hot pork sausage
10 oz. cheddar cheese, grated
3 cups Bisquick mix

Combine all ingredients. Mix well & roll into small balls. Place on an ungreased cookie sheet. Bake 15 to 20 minutes at 350 degrees.

French Green Beans

2007-01-09T09:14:00.000-06:00

French Green Beans

2 packages of frozen french style green beans
1 9 oz jar sliced mushrooms, drained
6 T. butter or margarine, melted
1/2 t. dried Rosemary, crushed
1/2 t. dried basil
Toasted sliver almonds, if desired

Cook green beans per package directions. Drain. Add mushrooms and keep warm. Combine butter, rosemary and basil. Drizzle over bean mixture and toss to coat. Sprinkle with almonds. Makes 4 servings. (we sprinkled with parmesan cheese! Yummy!)

Bacon Cheese Wheels Recipe

2007-01-02T11:07:00.000-06:00

Bacon Cheese Wheels

8 slices bacon, cooked
2 T. onion, chopped fine
8 oz. grated cheese
4 T. Miracle Whip
1/2 tsp. garlic powder
1/2 tsp. celery salt
1 tsp. sugar
Party Rye bread, rounds

Fry bacon & crumble fine. Add remaining ingredients, except rye bread. Mix well. Spread on rye bread rounds. Broil until hot. Serve while hot.