Goat Cheese Pesto Spread

Ingredients:

1 pkg Cream Cheese

4 oz Goat Cheese

Salt & Pepper - to taste

1 c Pesto 

3 T Tomato Paste

3/4 c Sun Dried Tomatoes

1/2 tsp Balsamic Vinegar

Line a square bowl with saran wrap and spray with a lot of pam (Only do this step if you want to make it a mold)

In a mixing bowl, combine cream cheese, goat cheese, salt, & pepper.  Take 1/4 c of the mixture and add tomato paste, tomatoes, and vinegar.

Split the remaining cream cheese mixture in half, place half in square bowl.  Spread pesto and then tomatoes on top, and then the remaining mixture.

Refrigerate two hours

Serve with baggettes

Orange Chicken

Ingredients:

2 pounds boneless chicken pieces, skinned
1 egg
1 1/2 teaspoon salt
White pepper
Oil (for frying)
1/2 cup cornstarch
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon minced ginger root
1 teaspoon minced garlic
1 dash crushed hot red chilies
1/4 cup chopped green onions
1/4 cup water
1 teaspoon sesame oil
***Orange Chicken Sauce***
1 1/2 tablespoon soy sauce
1 1/2 tablespoon water
5 tablespoons sugar
5 tablespoons white vinegar

Directions:

Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside. Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chilies and green onions.  Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil. Serve at once. You may want to add grated zest of 1 orange to the sauce ! for flavor.

Cookie Salad

Ingredients:

2 c Buttermilk
2 3oz pkg Instant Vanilla Pudding
1 12oz Cool Whip
2 cans Mandarin Oranges - drained
1 large can Pineapple Tidbits
1 pkg Fudge-striped Cookies

Mix together buttermilk and pudding for 3 minutes on high. Fold in remaining ingredients, EXCLUDING cookies. Refrigerate. Right before serving, add broken cookies.

Pull-Aparts

Ingredients:

18 Rhodes Rolls - frozen
1 3oz pkg. cook-n-serve Butterscotch pudding mix
1/2 c Brown Sugar
1 tsp Cinnamon
1/2 c Butter - melted
Pecans (Optional)

Place frozen rolls onto either a greased 9x13 pan or Bunt pan. Mix remaining ingredients and spread over rolls. Cover with cloth and let raise overnight.
Bake at 350 for 25-30 minutes.

Relish

Ingredients:

Mix 1/2 peck (16 cups) ground green tomatoes with 1/2 c Salt. Let drain in a cloth bag overnight.

Next morning, grind:

1/2 head Cabbage
3 med. Onions
3 Green Peppers
3 Red Peppers

Mix mix everything together in kettle and add:

4 1/2 c Vinegar
5 1/2 c Sugar
1 T Mustard Seed
1/2 T Cloves (put in cloth bag)
1/2 c Water
1 T Celery Seed
Green Food Coloring

Cook until onions are tender. Put in jars and seal. Makes 7 pints.

Maple Syrup

Ingredients:

2 c Sugar
1 c Water
2 tsp Maple Flavoring

Add sugar and water into pan and bring to boil until mixture turns clear. Take off heat and add maple flavoring.

Macaroni & Cheese

Ingredients:

White Sauce
1 c Shredded Cheddar Cheese
Salt & Pepper to taste
Macaroni Noodles - cooked as directed

Make sauce as noodles cook. Combine and enjoy.

Goofy Cake

Ingredients:

3 c Flour
2 c Sugar
6 T Cocoa
2 tsp Baking Soda
1 tsp Salt

Mix dry ingredients in pan. Make three holes; place separately in each hole ...

2 tsp Vanilla
2 T Vinegar
6 T Oil

Cover entire mixture with ...

2 c Water

Mix well with fork. Bake at 350 for 30 minutes.

German Chocolate Cake Frosting

Ingredients:

1 c Canned Milk
1 c Sugar
3 Egg Yolks
1/2 c Butter
1 tsp Vanilla

Cook and stir over medium heat until thickened - about 12 minutes.
Add:

1 1/3 c Coconut
1 c Pecans - chopped

Beat until thick enough to spread.

Grandma's Wheat & Honey Dinner Rolls

Ingredients:

2 1/2 tsp Yeast
3/4 c Whole Wheat Flour
2 1/2 c Bread Flour
1 tsp Salt
2 T Honey
2 T Butter
1 Egg
1 c + 1 T Warm Water

Place all ingredients into mixer machine and mix for 10 minutes.

Grease cookie sheet. Divide dough into 15 pieces and shape into balls. Place 2 " apart and brush with melted butter. Cover; let rise 30 minutes or double in size.

Bake at 375 for 12-15 minutes.

Carmel Popcorn

Ingredients:

1 c Brown Sugar
1/4 Karo Syrup
1/2 tsp Salt
1/2 c Butter
1/2 tsp Baking Soda
1/4 c Peanut Butter (optional)
12 c Popped Popcron

Bring sugar, syrup, salt, and butter to a boil in a large pan. Stir in the baking soda (and peanut butter). Pour over popcorn in a paper grocery bag. Do not shake.

Put into microwave for 1 minute. Remove and shake. Repeat 3-4 times.

Apple Fritters

Ingredients:

1 c Flour
1/2 tsp Salt
1/2 c Milk
1 tsp Baking Powder
2 Eggs
1 tsp Oil
3-4 Apples - peeled and shredded

Mix all ingredients except apples. Add apples last.

Heat 2-3 inches of oil into pan. Drop mixture by spoonfuls into oil and cook until brown. (Turn over if needed) Drian on paper towel.

Roll in cinnamon sugar. (1/4 c Sugar and 2 tsp Cinnamon)

Rhubarb Crisp

Fill a 9x13 pan with 1/2" slices of Rhubarb.
Sprinkle with 1 1/2 c Sugar.

Topping:

1 c Flour

1/2 c Butter

(cut into flour)

1 c Oats

1 c Brown Sugar

1 tsp Cinnamon

Sprinkle on top. Bake at 350 for 20-25 minutes.

Sloppy Joes

Ingredients:

1 lb Ground Beef

1/2 c Onion - chopped

1/4 c Greed Pepper - chopped

1/4 c Celery - chopped

1 (8oz) can Tomato Sauce

1/4 c Ketchup

1 1/2 tsp Worcesterchire Sauce

1 T Sugar

1 T Vinegar

1 tsp Salt

1/8 tsp Pepper

Brown meat; add vegetables.  Cook until veggies and tender. Add remaining ingredients and mix well.  Cover and simmer 20 minutes.  

Serves 6 people.

Hannigan's Whole Wheat Pancakes

Ingredients:

1 c Whole Wheat Kernals

1 c Milk (or buttermilk or Yogurt) 3 Eggs

1 1/1 T Oil

1 T Honey

1 tsp Baking Powder

2 tsp Baking Soda

In a blender, blend wheat and milk on high for 5 minutes.  While blending, add eggs, oil, and honey.  Stop blender and add baking powder and baking soda.  Mix just until blended.

Buttons & Bows

Ingredients:

1 3/4 c Flour

2 1/2 tsp Baking Powder

1/4 tsp Cinnamon

1 Egg

2 T Sugar

1/2 tsp Salt

1/3 c Shortening

1/2 c Milk

Mix dry ingredients together.  Cut in shortening until fine crumbs.  Stir in egg and just enough milk so the dough leaves the side of the bowl.  Place dough on floured surface and knead 10 times.  Roll to 1/2" and cut into doughnut circles.  Twist into firgure 8's

Bake at 400 for 8-10 minutes.  Dip into melted butter and sprinkle with sugar.

No Bake Cookies

Ingredients:

1/2 c Butter

2 c Sugar

1/2 c Milk

1/4 c Cocoa

In a pan, melt butter.  Stir in other three ingredients and bring to a boil.  Boil on medium heat for 1 minute.  Take off heat and add :

1/2 c Chunky Peanut Butter

3 c Oatmeal

1 tsp Vanilla

Mix well.  Drop by spoonfuls into wax paper.

Whole Wheat Pancakes

Ingredients:

1 3/4 c Whole Wheat Flour
2 T Brown Sugar
2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1 Egg, beaten
1 1/2 c Milk (Buttermilk if desired)
3 T Oil
Walnuts - chopped (Optional)

In a bowl, combine dry ingredients. In another bowl, combine wet ingredients. Add wet mixture all at once to the dry mixture. Stir just until moist. Cook on skillet and enjoy. :)

Lemon Lush

LEMON or CHOCOLATE LUSH

I love this Dessert, because you can change the puddings, and create something different every time. (Read bottom of post.) I don’t know anyone who doesn’t like this. It will be gobbled up in a jiffy! Pudding variations: Danish Dessert, Huckleberry, Raspberry, Strawberry, Chocolate, Pistachio or Lemon Lush Dessert.

YOU WILL NEED:

Crust layer:

1 Cup Flour

1/2 Cup melted margarine or butter

1/2 to 1 C. crushed nuts (almonds or walnuts, pecans, hazelnuts)

heaping 1/4 C. powdered Sugar or 1/4 cup Brown Sugar

Mix together, and press into 9×13″ pan.

Bake at 350 until golden brown for about 15 minutes.

Cream Cheese Layer:

8 oz. Cream cheese

9 oz. Cool Whip

1 Cup powdered sugar

Whip the Cream Cheese until soft. Now mix in the powdered sugar until blended well. Fold in the Cool Whip until mixture is smooth and well blended. Spread over the cooled crust.

Pudding Layer:

Note: If you wish to make two smaller dishes, use one small (3 ounce) pkg of instant pudding and 1 1/2 cups of milk.

For Chocolate: Use 2- (3 ounce) packages of chocolate instant pudding or one large instant pudding mixed with 3 cups of Cold Milk.

*I use 1 – 3 ounce package of Chocolate and 1 – 3 ounce package of Vanilla pudding. We don’t like the chocolate too dark, and Milk Chocolate instant pudding seems hard to find.

For Lemon: Use 2- (3 ounce packages of instant Lemon pudding or one large, mixed with 3 cups of Cold Milk.

Also a favorite instead of Chocolate or Lemon pudding, use:

1 package Danish junket (strawberry or raspberry prepared as package directions for pie glaze or pudding is also very good instead of chocolate or lemon pudding.

You can also add: 1/4 cup huckleberries, Raspberries or sliced strawberries to the Danish junket after it has cooled. Spread this over the Cream Cheese layer instead of using the pudding above.

Top Layer:

Simply spread Cool Whip over the top of the pudding layer.

*I like to Whip my own Cream, and sweeten it with Confectioners sugar & vanilla.

You can also sprinkle more chopped nuts over the top and shave a few chocolate slivers for garnish on the chocolate Lush.

Toasted Coconut is also delicious as well.

Chicken Sautee

Ingredients:

Chicken Breasts

1/2 can Coconut Milk

2 tsp Chicken Bouillon

2 tsp Curry Powder

1/4 tsp Salt

Skewers (soaked overnight in water)

Cut chicken Breast into long and thin strips.  In container, add remaining ingredients.  Soak chicken in container for 2+ hours in fridge.  Skew chicken and cook on grill. 

Serve with rice, peanut sauce, or noodles.

Peanut Sauce

Ingredients:

1/2 can Lite Coconut Milk

3/4 c Chunky Peanut Butter

1/8 c Sugar

1 1/2 T Red Curry

(if no curry, add 2-3 T Cayenne Pepper & 1/2 salt)

In small sauce pan, add ingredients and cook on medium - stir until thickens.

Vegetable bake

Ingredients:

1 can Chicken Broth (14 oz)

1/2 c Cream of Wheat

1/4 c Green Onions

1 Egg - beaten

1 T Parmesan Cheese

1 1/2 c Broccoli

1/2 c Carrots - thinly sliced

1/2 T Vegetable Oil

1 c Cooked White Beans

1/4 tsp. Garlic Powder

1/8 c Cheddar Cheese - shredded

Bring broth to a boil in med. pan  Gradually stir in Cereal and cook for 4 min, stirring constantly.  Remove from heat and cool for 5 min. Stir in onions, eggs, and Parmesan; Set aside.

Cook broccoli and carrots in oil in a large skillet on med-high for 5 min.  Stir in beans and garlic powder.  Spoon into a greased 9x9 baking dish and put cereal mix on top.

Bake at 350 for 25 min. Sprinkle cheddar cheese and bake 5 min.

Cranberry Salsa

Ingredients:

1 1/2 c Cranberries (I use whole bag)
I bushel Cilantro
2 Jalapenos - seeded
1/4 Splenda (or 1/2 Sugar)
1 T Lemon Juice
1 T Ginger Root - grated
Cream Cheese

Combine all ingredients excluding Cream Cheese. Blend in a food processor. Place cream cheese block in middle of bowl and pour salsa on top. Serve cold.

Pumpkin Roll

Ingredients:

3 Eggs
1 c Sugar
2/3 c Pumpkin
3/4 c Flour (I use whole wheat)
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Cinnamon
1/2 tsp Ground Cloves
1/4 tsp Salt
1/2 Walnuts/Pecans (optional)
1/4 c Powdered Sugar - for dusting

Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper.
Sprinkle a thin, cotton kitchen towel with powdered sugar, and set aside.

Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in remaining ingredients (excluding the nut and powdered sugar). Spread evenly into prepared pan. Sprinkle with nuts.

Bake at 375 for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking at 11 minutes.)

Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Carefully unroll cake. Spread cream cheese frosting mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour, or until served. Sprinkle with powdered sugar before serving, and enjoy!!

Pumpkin Pie Milkshake

Ingredients:

1/3 c Pumpkin (canned)1/4 - 1/2 c Milk
1/4 tsp Vanilla
1/2 tsp Cinnamon
1/16 tsp Cloves
1/16 tsp Nutmeg
2 T Brown Sugar
2 c Vanilla Ice Cream
1-2 Graham Crackers

Put everything but the ice cream into blender and blend. (Start with only 1/4 c Milk and add as you see fit.)  Add the ice cream (I mix it manually so that the shake will stay thick) Crumble a few Graham Crackers on top and serve cold.

Brussel Sprouts and Golden Beets

Ingredients:

2 medium Golden Beets
10 Brussels Sprouts
1 Onion - diced

1 T Olive Oil
1 tsp Thyme - chopped
Salt and Pepper

Place the beets in a roasting pan, and place in a 350 degree oven for an hour and fifteen minutes. When beets are done, remove from the pan, let cool for 10 minutes, then peel and cut into 1-1/2″ chunks.

Fill a small saucepan halfway with water and bring to a boil. Add the brussels sprouts and cook for 2-3 minutes, until almost cooked through. Drain and cut in half (chop off protruding stems.)
In a skillet over medium heat add half a tablespoon of the oil. Add the onions and cook until translucent, then add another half tablespoon of oil and raise the heat to medium-high. Add the sprouts, beets, and thyme, stirring as you go. Add salt and pepper to taste.

Quinoa Salad

Ingredients:

1 c Quinoa (3 c cooked)
1 1/2 c Grapes (both Green & Red)
1/2 c Nuts (I like diced Peacans, candied)
1/4 c Green Onions
1/4 c Canola Oil
2 T Lemon Juice
1 T Sugar
1/4 tsp Salt

Prepare quinoa as directed on package (2:1 ratio with water.) Put in refrigerator to cool.

For Dressing, add all ingredients, excluding Grapes, onions, and pecans. Whisk dressing and add to Quinoa (preferably cooled a little.) Add grapes, onions, and pecans. Serve cooled.

*If you like a more savory taste, try this recipe ~

1 c Quinoa

3 T Lemon Juice

1/4 c Red Onion - minced

1/4 c Garlic - minced

1 T Olive Oil

1 T White Vinegar

1/4 c Fresh Cilantro

1 c Red Grapes - Cut in halves

Feta Cheese

Pecans - Diced

Prepare quinoa as directed on package (2:1 ratio with water.) Put in refrigerator to cool.

For Dressing, add all ingredients, excluding Grapes, cheese, and pecans. Whisk dressing and add to Quinoa (preferably cooled a little.) Add grapes, cheese, and pecans. Serve cooled.

Frog Eye Salad

Ingredients:

1 1/3 c Acini Pepe
1 can Pineapple Crushed - Drained (reserve 1/4 c juice)
1 3.4 c Milk
1/4 Sugar
1 pkg (3oz) Vanilla Instant Pudding
2 cans Mandarin Oranges - Drained
2 cups Whipped Topping

Cook pasta 11 minutes. Rinse with cold water; drain well.
In a large bowl, beat reserved pineapple juice, milk, sugar and pudding 2 minutes. Gently stir in pasta and remaining ingredients; cover. Refrigerate (Over night is best)

Egg Drop Soup

Ingredients:

1 c Chicken Broth - Divided

1/8 tsp Ground Ginger

2 T Fresh Chives - chopped

1/4 tsp Salt

1 1/2 T Cornstarch

2 Eggs

1 Egg Yolk 

Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside. 

In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Peanut Butter Cookies

 Ingredients:

1/2 c Butter - room temperature

1 c Peanut Butter

3/4 c Brown Sugar

1/2 c Sugar

1 Egg

3/4 T Milk

3/4 tsp Vanilla

1 1/4 c Flour

3/4 tsp Bakng Soda

1/2 tsp Baking Powder

1/4 tsp Salt

optional - 1 c Mini Chocolate Chips

Mix together butter and peanut butter until fluffy.  Blend in both sugars.  Add egg and mix for 2 minutes. Add the milk and vanilla and mix. Add the dry ingredients and mix just until blended.
While there are still large spots of flour, add the chocolate chips and mix until the flour is well combined.  Let the cookie dough sit for 15 minutes before scooping onto the baking sheet.
Bake at 375 for 10-11 minutes.  

*Leave the cookies on the baking sheet for 2-3 minutes after baking before removing them to a cooling rack.
*The cookies may look slightly underbaked but they will firm up as they cool.
*Resist the urge to eat them warm as they taste much better cooled or even frozen!

Curried Chickpeas

 

Ingredients:

 

12oz can Chickpeas

1/2 c Coriander / Cilantro, lightly chopped

1/4 c Lemon Juice

1/3 c Purple Onion - diced

3 cloves Garlic, minced

1/2 tsp Turmeric

1/4 to 1/2 tsp Cayenne Pepper

2+1/2 tsp Cumin

1/2 tsp Coriander

1/4 tsp Black Pepper

2 T soy sauce OR Fish Sauce

optional: 3-4 T Coconut Milk

Stir-fry onion and garlic in 2 T oil (med heat) for 1 minute.
Add all of the dry spices (except the pepper), soy sauce/fish sauce, and 1 T water.  Stir together.
Add chickpeas and stir for about 5 minutes. (if it becomes too dry, add 1 T water)
Remove from heat.  Stir in lemon juice, pepper, and coriander, and (optional) coconut milk.

*Add more soy/fish sauce if not salty enough
* Add extra lemon/lime juice if its too salty

Breakfast Cake

Ingredients:

1 1/2 c Flour

3/4 c Sugar

3/4 c Milk

3/4 tsp Salt

1 Egg

1/4 Shortening

2 1/2 tsp Baking Powder

Streusel Topping:

1/2 c Brown Sugar

2 tsp. Cinnamon

1/2 c Chopped nuts

2 T Butter - melted

Mix all the cake ingredients together.  Beat for 30 seconds.  Pour 1/2 of the batter into a greased 9x9 baking dish.  

Pour 1/2 of the streusel topping on top.  Top with remaining batter, then remaining topping.

Bake at 375 for 25-30 minutes.

Milk Toast

Ingredients:

Milk
Butter

Pepper

Sugar

Toast (homemade Wheat Bread is best)

Honey-Lime Enchiladas

Ingredients:

3 T Honey

5 T Lime Juice

1 T Chili Powder

1/2 tsp Garlic Powder

1 lb. cooked, Shredded Chicken

8-10 Wheat Flour Tortillas

1 1/2 c Shredded Cheese

16 oz. Green Enchilada Sauce

1 c fat-free Sour Cream

• Mix the first 4 ingredients together and toss with the shredded chicken. Let it marinate for at least 1/2 hour.
• Pour about 1/2 cup enchilada sauce on the bottom of a 9x13 baking pan. Fill flour tortillas with marinated chicken and cheese. (reserve about 3/4 cup cheese for top)
• Mix the leftover marinade, remaining enchilada sauce, and sour cream together. Pour sauce over the top of enchiladas and sprinkle with cheese.
  
• Bake at 350 for 20-30 minutes. Broil last few minutes to brown the cheese.

Vanilla Glaze

Ingredients:
1 c Powdered Sugar
1 t Vanilla
1 T Butter
2 T Milk

Add all ingredients. Stir until smooth.

Almond Glaze

2 c Powdered Sugar
1 t Almond Extract
Water

Put powdered sugar and almond extract into a small bowl. Add enough water to make a glaze consistency. Stir until smooth.

Poppy Seed Muffins

Ingredients:

1 3/4 cup flour (I use whole wheat)

1/2 cup sugar

2 tsp baking powder

1/4 tsp salt

1 beaten egg (or two egg whites)

3/4 cup milk

1/4 oil (I use 1/4 applesauce)
1 tsp Lemon extract
1 tsp poppy seeds

In medium bowl combine flour, sugar, baking powder and salt. Make a well in center of mixture; set aside
In another bowl combine egg, milk and oil. Add egg mixture all at once to flour mixture. Stir just until moist...VERY IMPORTANT.
Spoon batter into 12 muffin cups.
Bake at 400 for 18-20 minutes
Serve with Almond Glaze

Cinnamon Tortillas

Ingredients:

10 in Tortillas (I prefer Whole Wheat)
Butter flavored Cooking Spray
Cinnamon & Sugar

Coat one side of each flour tortilla cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake at 350 for 8 to 10 minutes.

Fruit Salsa

Ingredients:

1 lb Strawberries
2 Golden Delicious Apples - Peeled and Chopped
8 oz. Raspberries
2 Kiwis - Peeled and Diced
2 T Sugar
1 T Brown Sugar
3 T Fruit Preserve - any flavor

Mix ingredients and place in refrigerator to cool. Eat with homemade cinnamon chips.

Apple-Cinnamon Muffins

Ingredients:

1/3 c Sugar

1 1/4 c Whole Wheat Flour

1/2 c CREAM OF WHEAT - uncooked

1 T Baking Powder

2 tsp Ground Cinnamon

1/2 tsp Salt

1/2 c Apple Juice

1/2 c Milk

1 Egg, lightly beaten

2 Tbsp Butter - melted

1 small Apple - peeled & chopped

Mix sugar, flour, cereal, baking powder, cinnamon, and salt in a large bowl. Set aside.  In another bowl, mix apple juice, milk, egg, and butter.  Add to dry ingredients. Fold in chopped apples.

Spoon into 12 greased medium muffin cups.

Bake at 400 fir 18-20 minutes.

You can brush tops with apple juice and sprinkle with sugar.

130 calories per muffin.

Banana Nut Bread

Ingredients:

1 c sugar

2 T soft shortening (can substitute with Peanut Butter)

1 egg

¾ c milk

3 c flour (I use soft white wheat flour)

3 ½ t baking powder

1 t salt

1 c mashed bananas

1/2 c Walnuts (optional)

Mix thoroughly. Pour into well greased 9”x5”x3” loaf pan. Let stand 20 minutes before baking.

Bake at 350 degrees for about 70 minutes. (50 minutes for small loaves)

Cinnamon or Pretzel Bites

Ingredients:
Rhodes Rolls
*Sugar & Cinnamon
*Vanilla Glaze
*Kosher Salt, Garlic Salt, & Parmesan Cheese

Place frozen rolls on a greased cookie sheet. Cover and let them thaw. Cut each dough roll in four pieces (in half, then half again). Set back on cookie sheet and let rise until almost doubled in size.

Bring water to a soft boil in a pan. Heat oven to 375. Place balls into boiling water and toss for 45 seconds. Pull out and place on paper towel - dont worry if balls shrivel.

Place in greased cookie sheet and bake for 15 minutes.

Butter and Roll the little donuts in desired *.

Creamed Eggs on Toast

Ingredients:

1/4 c Butter
1/4 c Flour
1 - 2 c Milk
4 Hard Boiled Eggs - Diced

In a frying pan, melt butter and add flour. Add 1 c milk while whisking to prevent lumps. Whisk until thickens, then add more milk until it reached your desired thickness. Add diced eggs, and salt and pepper to taste.

Serve on top of broken pieces of toast.

Pulled Pork Sandwiches

Ingredients:

1 Liter Root Beer
Pork Roast

Place ingredients in a crock pot and cook 4 hours on high (for a small roast) or up to 8 hours high (for big roast).

Serve with BBQ sauce on whole wheat buns.

Hammies

Ingredients:

Sourdough Bread
2 Eggs
1 slice Swiss Cheese
1 slice American Cheese
Sliced Ham

First, make plain egg omelets... I use one egg, and one egg white for each omelet and a little salt and pepper. Set aside.

Next, spray 2 pieces of sourdough with spray butter. Place on the skillet: bread, then Swiss cheese on one side, next egg omelet, slices of ham, American cheese and then top with the other piece of bread.

Cook until golden brown, flip, cook and then enjoy!

Mummies in a blanket

This is our Halloween favorite - it's super easy and fun for the children!

Ingredients:
Hot Dogs - cut in half
Crescent Roll Dough

Cut dough into strips and wrap around the hot dogs.
Bake at 375 for 12 - 15 minutes.
Use mustard or Ketchup for the eyes. Enjoy!!

Supreme Chalupa

Ingredients:

1 lb Ground Beef
1/4 c Flour
1 T Chili Powder
1 t Paprika
1 t Salt
1 T Minced Onion
1/2 c Water
Flat Bread, Pita, or Homemade Tortillas

Combine ground beef, flour, chili powder, paprika, and salt. Mix well. Add onions and water. Mix again.
In a skillet, cook beef mixture until browned. Stir often so no large chunks form; it should be more like a paste.
In a skillet, deep fry the bread for 30 seconds. Let drain on absorbent towels.

Serve with...

sour cream
lettuce
cheese
tomatoes
salsa

Strawberry Almond Salad

Ingredients:

Romaine Lettuce

½ Cup Olive Oil

1/3 Cup Balsamic Vinegar

1 tsp Sugar

Salt & Pepper

Candied Almonds (slivered almonds toasted with sugar in fry pan)

Strawberries

Parmesan Cheese

* Combine and serve.

Orange Julius

Ingredients:

2/3 Cup Frozen Orange Juice Concentrate

1 Cup Water

1 Cup Milk

½ Cup Sugar

1 tsp Vanilla

1 Tray of Ice

* Blend and Serve.

Fried Ice Cream

Ingredients:

1 Quart Vanilla Ice Cream

1 Cup Crushed Frosted Flakes

1 Cup Sweetened Coconut Flakes (or Chopped Walnuts or Cookie Crumbs)

2 Eggs

2 Tbs Sugar

Vegetable Oil

Hot Chocolate Sauce (Optional)

Whipped Cream (Optional)

Directions:

* With an ice cream scoop, form 4 large balls of ice cream. Place on waxed paper lined sheet and cover with plastic wrap. Freeze for at least 2 hours

* In a bowl, combine the cornflake crumbs with either the coconut, walnuts or cookie crumbs (or any combination). Spread mixture in a shallow dish.

* Dip the ice cream balls in the crumb mixture and freeze for 30 minutes.

* In a bowl, beat the eggs and sugar. Dip the coated ice cream balls into the eggs, then roll in the mixture – covering completely. Freeze for 1 hour. (If necessary, or for a thicker crust, roll again in eggs and crumb mixture until the balls are completely coated.

* Heat the oil in a large pot or fryer to 400 degrees. One at a time, lower the balls into the oil and fry until golden brown, about 30 seconds to 1 minute. Remove from the oil and place in a dessert bowl. Drizzle with chocolate sauce and whipped cream, as desired. Repeat with the remaining ice cream.

Brown Rice

Ingredients:

1 1/2 c Brown Rice
2 1/2 Water
1 T unsalted Butter
1 t Kosher Salt

Place the rice into an 8-inch square glass baking dish.

Bring the water, butter, and salt just to a boil. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with aluminum foil.

Bake at 375 for 1 hour. Remove cover and fluff the rice with a fork. Serve immediately.

Taco Soup

Ingredients:

1 lb Ground Beef / Turkey
1 White Onion - Chopped
2 cans Stewed Tomatoes - Mexican style
1 can Tomato Sauce
1 can Diced Tomatoes with Chilies
1 c Water
1 can Chili
1 T Taco Seasoning
1 can Corn - Drained
1 can Green Chilies

Put everything into a p and cook until warm. Serve with ....

Corn Chips
Sour Cream
Grated Cheese
Chopped Green Onions

Whole Wheat Tortillas

Ingredients

3 c Whole Wheat Flour
1 c White Flour
1 t Salt
1 1/2 - 2 c Warm Water
1/4 t Baking Powder
1/4 c Oil

Mix ingredients, knead for 5 minutes. Separate into balls and let rise for 10 minutes. Roll out, flipping often for round shape. Cook in skillet until each side is warm.

Tex-Mex Casserole

Ingredients:

1/2 lb Ground turkey/beef
1 1/2 c Black Beans
1 can Diced Tomatoes with Chilies - drained
2 T Chili Powder
1 t Garlic Powder
2 c Water
1/2 c CREAM OF WHEAT Cereal
1 can Chopped Green Chilies - undrained
3/4 c shredded cheese (divided)
2 Eggs - beaten

Brown meat in a skillet. Drain and remove from heat. Add beans, chili powder, and garlic powder. Spread into 8 - 9 inch baking dish.
Bring water to a boil in saucepan. Gradually add cereal, stirring constantly with wire whisk. Cook for 1 minute or until thickened, stirring constantly. Remove from heat; Cool 5 minutes. Add chilies, 1/2 c cheese, and beaten eggs. Spread over mixture.
Bake at 350 for 25 minutes or until heated through. Spread remaining cheese and bake 5 minutes.

*1 c servings, 260 calories per serving.

Brian's Chocolate Chip Cookies

Ingredients

1 c Shortening
2 c Brown Sugar
2 Eggs - beaten
3/4 t Salt
2 t Vanilla
2 t Baking Soda - Dissolved in 2 T Hot Water
1 t Baking Powder
3 c Flour
1/2 bag Chocolate Chips

Add everything but flour and chocolate chips. Mix until nice and creamy. Add flour. Fold in chocolate chips - DO NOT over mix.

Bake at 350 for 8-10 minutes.

Sugar Cookies

Ingredients

1 1/2 c Softened Butter
2 c Sugar
4 Eggs
1 t Vanilla
5 c White Flour
2 t Baking Powder
1 t Salt

Cream butter and sugar. Beat in eggs and vanilla. Mix in flour, baking powder, and salt. Cover and let chill for at least an hour (or over night).

Roll onto a thickly floured surface. Cut into shapes and place on ungreased cookie sheet.

Bake at 400 for 6-8 minutes.