Salsa

• 1 can (28 Ounce) Diced Tomatoes With Juice
• 1 can (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• 1/4 cup Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• 1 teaspoon Sugar
• 1/2 teaspoon Salt
• 1/2 teaspoon Ground Cumin
• 1/2 cup Cilantro (more To Taste!)
• 1/2 whole Lime Juice

Tip: If you don't like your salsa too hot omit the jalapeno. I always add the jalapeno  last, after I have tasted the salsa. Often we don't even need it.

Preparation Instructions

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Mexican Rice

Well, she did it! My Mom officially found the best Mexican rice recipe. We all love it! Hope you also enjoy!

Step 1

1 c rice

1T oil

Heat oil at medium stir in rice; cook for 3 minutes.

Step 2

1 ^1/2 c  chicken broth

Add to rice and bring to a boil.

Step 3

½ onion, chopped

½ green pepper, chopped

1 jalapeno, chopped

1 Roma Tomato, chopped
(I place all veggies in my food processor and pulse until minced.)

1 bouillon cube

Salt & pepper to taste

½ t. cumin

2 T cilantro

1 garlic clove, minced

Add to rice, return to a boil; lower heat to simmer and cook for 20 min.

Caesar Dressing

1/2 c parmesan cheese
3/4 c olive oil
1/4 c lemon juice or any vinegar
2 cloves garlic
1 tsp. worcestershire sauce

Blend all ingredients in the blender until smooth.

The Best Cheesecake EVER!

Crust
¾ c bisquick biscuit mix
¾ c flour
¾ c brown sugar
1 c chopped pecans
1 stick unsalted butter, melted
~Combine all dry ingredients until well blended. Add pecan pieces and melted butter; mix thoroughly. Press mixture evenly into a 10 inch spring form pan. Place in a 350^o oven for 13 min. Allow to cool at room temperature.

Cheesecake Filling

5- 8oz pkg cream cheese, softened at room temperature
1 c sugar
2 T vanilla
2- 8 oz containers whipped topping
~Cream together softened cream cheese, sugar and vanilla until smooth. Approximately 5 minutes on high speed. Scraping sides of bowl occasionally. Fold in whipped topping gently until mixture is smooth. Using spatula scoop into pre-baked pie shell and smooth the top.  Cover tightly with plastic wrap and freeze over night or at least 8 hrs.

At least 30 minutes before serving remove from freezer and place at room temperature. Cut and serve with your favorite topping or plain.

Toppings

Caramel Sauce with Pecans
Strawberries, slightly smashed with a touch of sugar
Chocolate Sauce

Mac-N-Cheese

16oz box elbow Mac or Shells- cooked to package directions, drain return to pot

Toss noodles with 4 T butter

Stir in 2 cans of evaporated milk & 2-4 cups of Colby Jack Cheese, (depending on how cheesy you want it) shredded.  

Stir over low heat until melted through season with salt and pepper to taste.

Peanut Butter Pie- Jay's new Favorite!

1-12oz  jar crunchy peanut butter
1-8oz frozen cool whip, thawed
1 qt. vanilla ice cream, softened
4 Reese’s Peanut Butter Cups, chopped
2 (9in) pie crust of your choice, pre- baked
Redi Whip, to decorate

Combine first 3 ingredients. Stir until blended. Add peanut butter cups, to bottom of the two cooled pie crust. Spoon ice cream mixture into both pie crusts.  Freeze at least 8 hrs.

Garnish pie with whipped topping before serving.

Pizza Dough

1 ½  tsp. dry yeast
¼ c warm water
1 ½ T olive oil
½ c cold water
1 ^2/3 c flour, plus extra
¾ tsp. salt

In a large mixing bowl, stir the yeast into lukewarm water. Let stand until creamy, about 10min. Stir in the olive oil and the c old water, and then whisk in ½ c of the flour and the salt stirring until smooth. Stir in the remaining flour, ½ c at a time, until the dough comes together in a rough mass.

On a lightly floured work surface, knead the dough until smooth and velvety, 8-10 min. It will be soft. Cover loosely with a kitchen towel and let rest for 15 minutes.

Divide into tow equal portions, knead briefly, and then roll each portion into a smooth, tight round ball. To use the dough immediately, sprinkle a little flour on the work surface roll dough into the size of pizza you wish. Move dough to pizza pan or cast iron skillet top with your favorite toppings and bake at 450^o for 20 min.

My Favorite Bread Dough

If you have a Kitchen Aid this recipe is twice as easy but if you don’t…making it the old fashioned way is fun too.

½ c milk

¼ c sugar

2 tsp. salt

3 T butter

6-7 c flour

Place milk, sugar, salt and margarine in small sauce pan. Heat over low heat until margarine melts and sugar dissolves. Cool to lukewarm.

3 pkg. yeast (6 & ¾ tsp)

1 ½ c warm water (105^o to 115^o)- slightly stings to the touch

Dissolve yeast in warm water in a mixer bowl. Until foam appears on top.

Add lukewarm milk mixture and 4 ½ c flour. Attach bowl and dough hook to mixer. Turn To speed 2 and mix 1 minute.  (Stir with a spoon about one minute until fully combined)

Continue on speed 2, add remaining flour, ½ c at a time, and mix about 2 minutes, or until dough clings to hook and cleans sides of bowl. (Add flour and stir by hand until ball forms and dough sticks together) Dough will be slightly sticky to the touch but appearance will be smooth and elastic.

Place dough in a large bowl grease with butter, turning over to grease the top. Cover and let rise in a warmed oven for 20 min. (Quick Rise: while making the dough I preheat by oven to 170^o before placing the dough into the oven I turn the oven off while the dough rises) Dough will be double in size.

Punch dough down and use for:

 

Dinner Rolls: Grease a 9x13 baking pan. Make dough into 1 ½ ” balls with greased hands. Place balls about 1” apart. Let rise on preheating (400^o) stovetop until double in size. Bake for 20 min. Brush with butter when you remove them from the oven.

Homemade Hamburger Buns: Grease 2 cookie sheets. Preheat oven to 400^o. With buttered hands make dough into 3” balls. Place on the prepared cookie sheets 3” apart. You do not want them to touch. Bake for 15-20 minutes until brown brush with butter.  

Chocolate Peanut Butter Pie

1-12oz  jar crunchy peanut butter
1-8oz frozen cool whip, thawed
1 qt. vanilla ice cream, softened
4 Reese’s Peanut Butter Cups, chopped
2 (9in) pie crust of your choice, pre- baked
Redi Whip, to decorate

Combine first 3 ingredients. Stir until blended. Add peanut butter cups, to bottom of the two cooled pie crust. Spoon ice cream mixture into both pie crusts.  Freeze at least 8 hrs.

Garnish pie with whipped topping before serving.

Lemon Cookies

Chewy, Lemony Goodness!

1 Lemon Cake Mix
2 eggs
1/3 oil
1 T lemon juice
¾ c flaked coconut

Combine all ingredients until blended. Place 1” balls on a greased cookie sheet. Bake @ 375^o for 6-7min. Cool on a wire rack and dust with Powdered Sugar for garnish.

The Best Cheesecake EVER!

Crust
¾ c bisquick biscuit mix
¾ c flour
¾ c brown sugar
1 c chopped pecans
1 stick unsalted butter, melted
~Combine all dry ingredients until well blended. Add pecan pieces and melted butter; mix thoroughly. Press mixture evenly into a 10 inch spring form pan. Place in a 350^o oven for 13 min. Allow to cool at room temperature.

Cheesecake Filling

5- 8oz pkg cream cheese, softened at room temperature
1 c sugar
2 T vanilla
2- 8 oz containers whipped topping
~Cream together softened cream cheese, sugar and vanilla until smooth. Approximately 5 minutes on high speed. Scraping sides of bowl occasionally. Fold in whipped topping gently until mixture is smooth. Using spatula scoop into pre-baked pie shell and smooth the top.  Cover tightly with plastic wrap and freeze over night or at least 8 hrs.

At least 30 minutes before serving remove from freezer and place at room temperature. Cut and serve with your favorite topping or plain.

Toppings

Caramel Sauce with Pecans
Strawberries, slightly smashed with a touch of sugar
Chocolate Sauce

Pecan Caramel Cheesecake

2 boxes real cheesecake dessert mix, Jello-No Bake¾ c butter, melted
¼ c granulated sugar
2 T water
2 ½ c milk
1 c butterscotch caramel sauce
1 c pecans, toasted and chopped
½ c brown sugar, packed

Line bottom of 9 inch diameter springform pan with wax paper.

Mix 2 packages of crust, melted butter, sugar and water in large bowl until well blended.
Reserve 1 c of crumb mixture for topping.
Press remaining crumb mixture onto bottom of prepared pan (not up sides)

Combine 2 packages of cheesecake filling and milk in a large bowl.
Beat for 3 min., or until smooth and thick.
fold ½ c of caramel sauce into cheesecake mixture.
Pour mixture into crust-lined springfrom pan.

Mix reserved crumb mixture with ¼ c caramel sauce, pecans, & brown sugar.
Sprinkle atop cheesecake

Refrigerate cake at least 5 hrs, or until set.
Run warm knife around pan sides to loosen cake; remove pan sides.
Transfer cake to serving platter and drizzle with remaining ¼ c of caramel sauce.

Garden Casserole

½ onion, sliced
2 medium peppers of your choice, diced
2 cloves garlic, minced
3 T butter, melted
¼ c flour
6 small baking potatoes, thinly sliced
1 (10) package frozen cut green beans, thawed
2 c Colby-Jack Cheese, Shredded
½ c half- and- half
½ c chicken broth
½ tsp. dried rosemary
½ teaspoon salt
¼ tsp. pepper

Saute onion, pepper and garlic in butter until crispy-tender.
Add flour; cook for 1 minute, stirring constantly. Spoon half of the onion mixture into a lightly greased 9x13 pan or crockpot.

Layer half the onion mixture, potatoes, half the green beans, sprinkle with salt and pepper. Top with half the cheese. Repeat layering. Set aside.

In a small bowl, combine half-and-half, broth, & salt and pepper. Pour over vegetables.

Cover and bake at 375o for 1 hr. or until the potatoes are tender. Or cook in crock pot on low for 6 hrs and high for 4hrs.

Calzone!

Inspired by my friend, Callie, I set out determined to come up with a good calzone recipe and what do you know....a new family favorite! I have made it twice this week on request from Claira, the picky eater of the family!  

Pizza dough (I double this recipe)

1 ½  tsp. dry yeast
¼ c warm water
1 ½ T olive oil
½ c cold water
1 ^2/3 c flour, plus extra
¾ tsp. salt

In a large mixing bowl, stir the yeast into lukewarm water. Let stand until creamy, about 10min. Stir in the olive oil and the c old water, and then whisk in ½ c of the flour and the salt stirring until smooth. Stir in the remaining flour, ½ c at a time, until the dough comes together in a rough mass.

On a lightly floured work surface, knead the dough until smooth and velvety, 8-10 min. It will be soft. Cover loosely with a kitchen towel and let rest for 15 minutes.

Divide into tow equal portions, knead briefly, and then roll each portion into a smooth, tight round ball. To use the dough immediately, sprinkle a little flour on the work surface roll dough into the size of pizza you wish. Move dough to pizza pan or cast iron skillet top with your favorite toppings and bake at 450^o for 20 min.

Divide dough into 4 sections for 1 recipe and 6-8 sections if dough recipe was doubled.

Roll each section into an 8" circle on a floured cutting board

Layer on one side of dough:

•  veggies- onion, peppers, mushroom & garlic (any you like)
•  Fresh Spinach
•  Pepperoni or Cooked It. Sausage etc...
• Top with slice or shredded mozzarella cheese

Fold dough in half and crimp edges.

Move with a large spatula to a greased cookie sheet.

Continue process until all calzone are assembled.

Bake at 450 for 20 min. or until golden brown.
Brush with olive oil when you remove them from the oven.

Best Marinara Yet

By Callie Granderson

6 Tbsp. olive oil

1/3 c. finely chopped onion

2-3 garlic cloves minced

(2)  14 oz. cans of stewed tomatoes

(1)   6 oz. can tomato paste

½ c. chicken broth or sweet white wine

1 (rounded) tsp. of brown sugar

1 tsp. fresh oregano (chopped)

1 tsp. fresh basil (chopped)

1 tsp. fresh parsley (chopped)

1 tsp. salt

¼ tsp. black pepper

Instructions:

1.     In deep skillet add olive oil and sauté onion and garlic 2-3 minutes over medium heat.

2.     Add the rest of the ingredients to the skillet and simmer for 30+ minutes.  Use a potato masher to stir occasionally and to press the stewed tomatoes.  (this makes for a nice chunky marinara.)

I like to blend all ingredients in the blender for a smoother marinara.

Mexican Black Bean Salad

1 (8oz) carton sour cream
¼ c chopped fresh cilantro
1 T taco seasoning
1 large head green leaf lettuce, torn
2 c shredded cheddar cheese
½ c chopped purple onions
2 (15oz) cans black beans, drained and rinsed
2 large tomatoes, chopped
Tortilla chips, crushed

Combine first 3 ingredients in a large bowl, Add lettuce and next 4 ingredients; toss well. Sprinkle with crushed corn chips and serve immediately. Yield: 6 servings

Caramel Corn

6 quarts popped corn
2 c brown sugar
1 c butter
½ c light corn syrup
1 tsp. salt
½ tsp. soda
1 tsp vanilla

Keep popcorn hot in 300^o oven. Melt butter, stir in brown sugar, corn syrup, and salt. Bring without stirring to a boil. Boil 5 min on medium low heat. Don’t stir. Remove from heat, stir in soda and vanilla. Pour over popcorn and mix well.  Pour greased cookie sheets. Bake 1 hr@ 250o. Stir every 15 minutes. Remove from oven, cool, break apart and store in an air tight container.

Why do we make our favorite things only at Christmas? When I bite into this caramel corn I feel 10 again sitting around the family Christmas tree! Thanks Mom for homemaking my favorite.

Chicken Enchiladas

4 chicken breasts, cooked and shredded
2T olive oil
1- 4oz can diced green chilies, drained
1 jalapeno pepper, chopped without seeds
1 clove garlic
1 tsp cumin
1 package cream cheese
2 c shredded Monterey jack cheese, divided
½ c water or broth
8 inch flour or corn tortillas (if using corn warm each tortilla in a
skillet over low heat to soften before you add chicken mixture and roll)
1 c heavy cream or half & half

Preheat the oven to 375^o. Heat the olive oil in a large skillet over medium heat. Add the green chilies, jalapeno, garlic and cumin. Cook and stir for a few minutes, until fragrant, then stir in the cream cheese and half of the Monterey Jack. As the cheese begins to melt, gradually stir in the water. Chop the chicken meat, and stir into the skillet. Remove from heat.

Spoon the chicken mixture into tortillas, and roll up. Place them seam down in a 9x13 baking dish. Sprinkle the remaining cheese over the top and then pour cream over all. Sprinkle with chili powder.

Bake for 30 minutes in the preheated oven, or until the enchiladas are golden brown on top.

I have made this as a dip before. I added corn to the cream cheese/ chicken mixture and served with tortilla chips.

The Rub

Throw the following into a jar and shake:

1 T ground cumin

1T ancho chili powder

3T salt

2T black pepper

3 T dark brown sugar

1 ½ tsp. cayenne

Rub this on any meat and grill.

Laundry Detergent

3 T Borax
3 T Washing Soda
2 T Dawn Ultra Dishwashing Liquid

Line up 3 one gallon jugs. Then add the ingredients assembly line style.  

Once all trhee jugs have the 3 ingredients inside, pour in 4 cups of VERY HOT water into each one. Then fill the jug the rest of the way with tap water. Place the lid on and shake. 

Use 1 c of liquid per load.

This saves me a ton of money!! I spend around $20 a year on laundry detergent now!

Vegetable Beef Stew

I was never a fan of beef stew growing up until I had my mother-in-law’s recipe. Now, thanks to her, I crave it!

Cut roast into chunks. Coat w/ flour, salt and pepper. Brown in ¼ c hot oil. Add to browning meat, chopped onions, chopped celery (leaves too) and carrots. After browning add canned tomatoes, tomato sauce, water, 3 T parsley flakes, and 1 tsp. thyme. Bring to boil and reduce heat. Simmer 2 hours, plus. Add diced potatoes, unpeeled and cook until tender; 1 hr or so. Add frozen mixed vegetables and cook until done about 30 min.

Serve with warm rolls or corn bread.

Taco Soup

2 1bs. Stew meat, diced into  ½” pieces or ground beef
1 small onion, chopped
2 cans pinto beans
1 can corn, drained
1 can black beans
1 can Rotel
4 cans diced tomatoes, Italian style
1 pkg. dry Ranch dressing
1 pkg. taco seasoning
Pinch of sugar
Season to taste with salt , pepper and garlic powder

Brown meat & onion, drain. Add everything to a large cooking pot. Let simmer 1-3 hrs on the stove or most of the day in the crock pot.

Toppings for Garnish:
               tortilla chips
               cilantro
               purple onion
               Colby Jack cheese, grated
               Sour cream

Homemade Chili

2 lbs. ground beef (or steak diced)
1 c onion, chopped
1 c green pepper, chopped
1 can black beans
1 can pinto beans
1 lg can crushed tomatoes
1 can tomato paste
3 cloves garlic, minced
salt
1t oregano
1t cumin
1t brown sugar
pepper
2 T. Chili powder
1 small pkg. frozen corn

Brown beef with onion, peppers and garlic, drain.  Place in a crock pot add the remaining ingredients cook on low for 6-8 hrs. Serve with cheese and crackers. 

This can also be made on the stove top. Simmer for 30 min or so. 

Chicken Tortilla Soup

4 T butter
1 ½ pounds skinless boneless chicken breast, cut into 1 in. cubes 
 3 T flour or cornstarch
3 (4oz) cans chopped green chilies, undrained
1 (15 oz) can pinto or black beans
1 (14oz) can diced tomatoes
2 c water or chicken broth
1 tsp salt
1 tsp chili powder
1 tsp lemon pepper
1 tsp grnd. Cumin
¼ tsp dried oregano
1 jalapeno, seeded and chopped
2 carrots, peeled and diced
6 stalks of celery, diced with chopped leaves
1 large onion, chopped
1 clove, garlic
1 T cilantro
2T lime juice
 
Toppings: sour cream
shredded Colby jack cheese, chopped avocado, slice green onions
Tortilla Chips, whole or crushed in soup

Place first two ingredients in a crock pot and toss until chicken is covered with flour. Add remaining ingredients; stir well.  Cover and cook on High for 4 to 6 hours or Low 8 hrs.  Add cilantro and lime juice 30 min before serving. Serve with toppings.
Yield: 10 cups

*This soup can also be made on your stove top by sauteing the chicken, onions and garlic, in ¼ c of olive oil. Toss in flour, add the rest of the ingredients, bring to a boil and then simmer for 1 hr.
 

Chicken Corn Chowder

Jay loves soup and I love anything with a Mexican flare. This soup is perfect!

1 ½ 1b boneless skinless chicken breasts
1/c c chopped onion
1 clove garlic, minced
3 T butter
1 T flour or cornstarch
1 c chicken broth
1 tsp. cumin
2 c half and half
2 cups shredded Monterey Jack Cheese
1- 16oz can cream style corn
1- 4oz can green chilies, chopped
 Fresh cilantro or parsley

Cut chicken into bite size pieces. In a large pot, brown chicken, onions and garlic in butter until chicken is no larger pink. Add flour and stir. Stir in broth and cumin and bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add half & half, cheese, corn, and chilies. Cook an stir over low heat until cheese melts. You can add diced tomato for garnish. Serve with tortilla Chips.

Yield: 6-8 servings

Chicken Caesar Salad

¼ c white wine vinegar                              1tsp garlic powder
2 tsp Dijon mustard                                     ¼ c olive oil
1 tsp Worcestershire sauce                       8 c torn romaine lettuce
1^1/2  T lemon –pepper seasoning             2 c garlic croutons
                                                                           ½ c shredded parmesan cheese

Combine first 3 ingredients, stirring well; set aside. Dredge chicken in lemon-pepper seasoning and garlic powder. Pour oil into a large skillet and place over medium heat until hot. Cook chicken in hot oil 5 min. or until done, turning once. Remove chicken from skillet, reserving drippings in skillet; drain chicken on a paper towel. Remove skillet from heat; stir vinegar mixture into reserved drippings, scraping particles that cling to bottom of skillet. Pour warm vinegar dressing over lettuce; add chicken, and toss. Sprinkle with croutons and cheese. Yield: 4 servings.

Mandarin Oragne Salad

6 c green leaf lettuce, cut or torn
1 (11oz) can mandarin oranges
1 ripe avocado, peeled and thinly sliced (optional)
1/2c  chopped pecans or almonds, toasted or raw
2 green onions, thinly sliced
Freshly ground pepper to taste
Italian dressing packet (mix according to directions)

Combine first 6 ingredients in a salad bowl. Add dressing just before serving and gently toss.

Sweet Potatoes- Ma Ma's Recipe

Bake 6 medium sweet potatoes. After they cool slice in half and scoop into a large mixing bowl, smash or mix with a mixer. Mix in ¾ c brown sugar, 1tsp. salt, ¼ c butter and chopped pecans or walnuts. Bake in a greased 9x 13 @ 375^o for 30 min. Top with mini marshmallows and broil on low until browned.

Taco Seasoning MSG free!

¼ c chili powder
¼ c ground cumin
¼ c oregano
2 T. cayenne or red pepper
¼ c garlic powder
¼ c onion powder
3 T salt

Combine all ingredients. Store in an air tight container, I use a mason jar and use 2T of the mix in tacos, fajita’s ect….

Pancke Mix & Perfect Pancakes Recipe

Pancake Mix

10 c flour
2 ½ c nonfat dry milk
½ c sugar
¼ c baking powder
2 T salt

Combine all ingredients in a large bowl. Stir together to blend well. Put in a large air tight Container. Store in a cool, dry place. Use within 8 months. Makes about 13 cups of Pancake Mix.

If your family is on the smaller side this recipe can be cut in half.

Perfect Pancakes

1 ½ mix

1 egg, slightly beaten

1 c water

3 T oil or melted butter

Combine all ingredients in a medium bowl stir just until blended. Let stand for 5 minutes. Do not stir.
Cook on a hot oiled griddle about 3 to 4 min. until browned on both sides.

I wrote these instructions on the lid of my mix so that I don’t ever have to pull out the recipe

All-Purpose Gluten Free, Soy Free Flour Mix

3 parts brown rice flour
3 parts cornstarch
2 parts sorghum flour
1 part masa harina or corn flour

1. Depending on how much mix you want to make, choose a measuring cup. If you want 9 cups of mix, use a 1 c. measure. If you just need a tad, you can use a 1/8 tsp. measure =)

2. Whichever measure you choose is now a “part”. Scoop out the appropriate amounts of each flour and pour into a large mixing bowl.

3. Sift/whisk/stir the flours until they are extremely well combined. No streaks of corn starch allowed.

4. Store in an air-tight container in your pantry, refrigerator, or freezer depending on how long you think it will take you to use all of the mix. The colder the storage area, the longer the shelf life of the flours.

Chocolate Syrup

1 c cocoa powder
2 c sugar
¼ tsp. salt
1 c cold water
1 T. vanilla

Combine cocoa and sugar until blended. Add wart and salt and mix well. Cook over medium heat, bring to a boil. Keep boiling until thick, stirring to keep from overflowing.

Remove from heat and let cool. When cool, add vanilla. This is great for chocolate milk, hot cocoa, and ice cream topping.

Store in a mason jar in the fridge.

Tortellini with Italian Sausage

1 package dry cheese filled tortellini- cooked according to package directions
1lb Mild Italian Sausage
1- 14oz can diced Italian tomatoes
2 gloves garlic minced
1 c fresh spinach
5oz shredded parmesan cheese

2 cups heavy cream

Cook sausage until browned. Add tomatoes, garlic and fresh spinach bring to a boil  then simmer until spinach softens.

Stir in heavy cream and ½ of the parmesan cheese turn heat to  medium stir until cheese melts.

Pour cooked and drain tortellini in a 9x13 spread sauce over the top and sprinkle with remaining cheese.

Bake @ 350 for 15-20min.

Spinach Tortellini

This is the most requested dish in my house! JT say’s his future wife has to know how to make this.

2- 10oz pkg cheese tortellini, cooked according to directions
¾ c onion, chopped
2 T olive oil
1 (10oz) pkg frozen chopped spinach, thawed and drained (I use fresh spinach instead)
Salt, pepper, garlic powder and onion powder, to taste
1 pint heavy whipping cream
2 cups parmesan cheese, divided

Place cooked cheese tortellini in a greased 9x13. Sauté onion in oil. Add spinach and seasonings, whipping cream and 1 c parmesan cheese. Pour over tortellini.
Sprinkle remaining parmesan cheese on top of tortellini mixture. Bake at 350^o for 30 min.

Yield: 8 servings

Soy Garlic Chicken

¼ c soy sauce
¼ c olive oil
2 T ketchup
1T vinegar
4 cloves garlic, minced
¼ tsp. ground pepper
4 Chicken breast halves, skinned and boned or chicken legs

Combine all ingredients except chicken in a bowl, add chicken to a zip lock bag and pour marinade over chicken. Marinade for 30min- 4 hrs. in frig.

Remove chicken from marinade, discarding marinade.

Grill or bake at 400^o for 20 min.

Shrim & Red Pepper Pasta

¾ c Ranch dressing
½ c shredded parmesan cheese
8 oz angel hair pasta, cooked
3 T butter or olive oil
½ lb. sliced mushrooms
1 clove, garlic
1 lb. peeled medium- size fresh shrimp
1 (12oz) jar roasted red peppers, drained and cut into strips (you can buy them pre cut)
½ c sliced fresh basil
¼ tsp. pepper

Combine the salad dressing and cheese, set aside.

Meanwhile, melt butter in a large skillet or Dutch oven over medium heat; add mushrooms. Cook stirring constantly, 2 minutes. Add shrimp and garlic; cook 3-5 min. or until ship turn pink, stirring often. Drain excess liquid.

Combine hot cooked pasta, salad dressing mixture, shrimp mixture, red pepper strips, basil, and pepper in a large bowl; toss gently. Serve immediately.

Yield: 4 servings- to double I use the entire box of pasta and double the Ranch dressing and cheese. I do not add more shrimp or peppers.

Shrimp Fried Rice

Ingredients:

1/4 teaspoon ground superfine mustard
1/4 teaspoon minced ginger
1/2 teaspoon minced or crushed garlic
1 teaspoon molasses
1 1/2 teaspoon lite soy sauce (more added at table as desired)
Canola cooking spray
1/3 cup egg substitute
Salt and pepper to taste (optional)
4 teaspoons canola oil
1 1/2 cup tail-off cooked large shrimp from frozen, packed
3/4 cup petite green peas, frozen (or bean sprouts)
3/4 cup baby carrots, cut into matchstick or thin strips
2 cups steamed rice
3 green onions, chopped (use only white part or white plus some of the green if desired)

Directions:
In a small bowl or cup, blend mustard, ginger, garlic and molasses. Stir in soy sauce and set aside.
Heat a large, nonstick frying pan or skillet over medium heat. Spray center generously with canola cooking spray. Pour egg substitute in the middle of pan and tilt to spread egg out. Sprinkle salt and pepper over the top if desired. Once the underside is lightly browned, flip egg over and cook about a minute longer or until bottom is lightly browned. Cut into small pieces with knife and set aside. Spray more canola oil into pan and heat over medium heat. Add shrimp and let sizzle for about a minute. Add peas and carrots and stir-fry, tossing occasionally, for about 2 minutes or until shrimp is warmed throughout. Add steamed rice, stir and let cook about a minute. Drizzle the soy-sauce mixture over the top of rice mixture, stir, and let cook another minute or two. Turn off heat and stir in green onion and pieces of egg. Serve, offering additional soy sauce at the table, if desired.

Molasses-Grilled Pork Tenderloin

½ c molasses
¼ c Dijon mustard
2 T apple cider vinegar or white vinegar
1 tsp salt
4 (3/4 lb) pork tenderloins

Combine first 4 ingredients; brush half of mixture over pork. Cover and chill 8 hrs. chill remaining molasses glaze.

Grill over medium coals (300^o-400^o) until center is 160^o. Use reserved remaining molasses glaze to base while roasting.

Lemon Chicken- Updated

This recipe was given to me by a dear friend, Rebecca. It is a strange combination but tastes incredible!

Marinade:
2T. Red Wine
1T. Soy Sauce
1tsp. Pepper
1 clove garlic
*Cube 4 chicken breasts and marinade for a couple of hrs.

Batter:
1/3 c flour
1/4 c corn starch
¼ t. salt
1/3 c water
2T cooking oil
2 T ground cashews (pulse in blender)
Combine in medium bowl.

Sauce:
2 cloves garlic, minced
1 tsp. ginger
3 T lemon juice
2 tsp. lemon zest
¼ c chicken stock
¼ c sugar
1 tsp. cornstarch dissolved in ¼ c water
Combine first 6 ingredients cook until sugar dissolves then add the cornstarch mixture so the sauce can thicken. Remove from heat.

1 ½ c lettuce and cashews

Heat oil to 365^o fry battered chicken for 4-5 min.

Layer on plate: Hot white rice,  fried chicken, cashews, lettuce and lemon sauce.

Tip: If you want to eat this “low fat” skip battering and frying. Instead stir fry the meat then layer. It really tastes great this way too.

 

P. F. Chang's Cantonese Stir Fry Sauce

3/4 cup water
1 tablespoon chicken base powder (no MSG)
1 tablespoon granulated sugar
2 tablespoons choosing wine or sherry
1 tablespoon oyster sauce
1/2 teaspoon salt
1 teaspoon cornstarch
Notes:
1) Very concentrated. Use sparingly when stir frying vegetables or tossing with noodles.
2) Recipe doubles.
3) Refrigerates well, up to a month.
4) Stir thoroughly before using.
Servings: 4

I haven't used this sauce yet but I am looking forward to trying it out!

Cajun Chicken Pasta

The 2nd most requested meal in our house! Claira’s favorite!

½ c chicken broth
2 tsp. Cajun Seasoning
½ c green onions, chopped
1 tsp garlic, minced
½ c mushrooms, sliced
2 boneless, skinless chicken breasts; diced
1 ½ c heavy cream
1 cup Parmesan Cheese, grated
1 pound dry fettuccine noodles
Crushed red pepper to taste

In a large skillet, combine first 5 ingredients. Cook over high heat until boiling. Add heavy cream and raw chicken; continue cooking on high heat until mixture is reduced by ½ . Lower heat.

Cook noodles; drain. Toss with cream mixture. Top with parmesan and toss.

Beef & Noodles...or Rice

This meal is simple but savory, plus it cooks all day without you!

1 pkg Lipton onion soup mix
1 pkg stew meat
1 can cream mushroom soup
1 c mushrooms, sliced
1 can diced tomatoes

Combine all ingredients in a crock-pot and cook for 8 hrs on low and 4 hrs on high. Serve over egg noodles or rice.

This recipe is from my dear friend Andrea. I think the original name is No Peek Casserole or something like that. Jay and I would always request "Peek-a-boo Pie" because we could never remember the name. Thanks for putting up with us Andrea!

Whole Wheat Oatmeal Cake

My mom would make this when we were little as a special treat. It is a lot like a very moist wheat muffin in cake form. She always served it with a square of butter on top of each slice. This takes me back to my childhood in an instant.

Pour 1 ½ c boiling water over 1 c oatmeal. Add 1 stick of butter. Let cool.

1 ½  c sifted whole wheat flour
1 c sugar
1 c brown sugar
1 tsp. cinnamon
1 tsp. baking soda
1 c chopped nuts, optional
1 tsp vanilla
2 eggs

Mix all ingredients and bake in 9x13 pan for 45-50 minutes @ 350^o. Serve warm.

Pumpkin Carrot Cake

2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3/4 cup milk
1 1/2 teaspoons lemon juice
3 large eggs
1 1/4 cups LIBBY'S® 100% Pure Pumpkin
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 (8-ounce) can crushed pineapple, drained
1 cup grated carrots

(about 3 medium)
1 cup sweetened flaked coconut
1 1/4 cups chopped nuts, divided use

Cream Cheese Frosting (recipe follows)

1. Preheat oven to 350°F (175°C). Grease two 9-inch-round baking pans.
2. Combine flour, baking soda, cinnamon and salt in small bowl. Combine milk and lemon juice in liquid measuring cup (mixture will appear curdled).
3. Beat eggs, pumpkin, granulated sugar, brown sugar, oil, pineapple, carrots and milk mixture in large mixer bowl; mix well. Gradually add flour mixture; beat until combined. Stir in coconut and 1 cup nuts. Pour into prepared baking pans.
4. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 15 minutes. Remove to wire racks to cool completely.
5. Frost between layers, on sides and top of cake with Cream Cheese Frosting. Garnish with remaining nuts. Store in refrigerator.
6. FOR CREAM CHEESE FROSTING: Combine 11 ounces softened cream cheese, 1/3 cup softened butter and 3 1/2 cups sifted powdered sugar in large mixer bowl until fluffy. Add 1 teaspoon vanilla extract, 2 teaspoons orange juice and 1 teaspoon grated orange peel; beat until combined.

Makes 12 servings.


Everyone on loves this recipe. My mom found it and she and my cousin Debbie always request it for their Birthdays.

Pizza Cookie

¾ c butter, softened
1c sugar
1 egg
1 ½ c flour
½ tsp. baking soda
¼ tsp. salt
¼ c cocoa
1 tsp. vanilla
¾ c M & M’s
½ c chopped nuts
¼ c coconut
½ c mini marshmallows
 
Line pizza pan with foil. Grease foil. Cream butter and sugar at medium speed. Add egg, beat well. Combine next 4 ingredients. Add to mix. Add vanilla, mix well. Stir in ½ c candy and ¼ c nuts. Spoon onto pan. Spread within 1” of edge. Sprinkle w/ coconut and nuts. Bake @ 350^o for 15 min. Sprinkle with marshmallows and candy. Bake 5-7 min. Cool.

Andrea's Million Dollar Brownies

1 2/3 c. sugar
3/4 c. (1 1/2 sticks) butter or margarine, melted
2 TB water
2 eggs
2 t. vanilla extract
1 1/3 c. all purpose flour
3/4 c. baking cocoa
1/2 t. baking powder
1/4 t. salt

Cream cheese topping
8 oz. cream cheese, softened
1 c. sugar
1 egg
1 t. vanilla extract
1/2 c. semi-sweet chocolate chips (I prefer the mini, but the regular are fine.)
Stir together sugar, butter, and water in a large bowl.  Stir in eggs and vanilla.  Combine flour, cocoa, baking powder, and salt.  Stir into sugar mixture.  Spread into a greased 13 x 9 inch baking pan.  In another bowl beat together cream cheese, sugar, egg, and vanilla extract.   Spread cream cheese mixture over brownie mixture.  Sprinkle chocolate chips on top.  Bake at 350 degrees for 30-35 minutes or until the topping has puffed up and is a light, golden brown.

Lemon Poppyseed Cake

1 Lemon Cake mix
½ c sugar
¾ c oil or melted butter
¼ c poppy seed
1 c sour cream or plain yogurt
4 eggs

Mix all ingredients together until well blended, 2 min. Bake in a greased and floured bunt pan at 350o for 50 min or until tooth pick comes out clean. Cool in pan for 15 min then turn out onto plate.

Nanny’s Recipe

Rebecca's Honey Bun Cake

This cake really does taste like a honey bun! I can no longer bring myself to eat the things but loved the flavor when I was younger. This cake is wonderful; you will love it with coffee!

1 pkg yellow cake mix
2 sticks butter, softened
4 eggs
1 (8oz) container sour cream or plain yogurt
½ c packed brown sugar
1/3 cup chopped pecans, optional
2 tsp. cinnamon
1 c powdered sugar
1 tbs. milk
1 tsp. vanilla

Preheat oven to 350^o. Generously grease bottom only of 9x13 pan. Remove ½ cup dry cake mix; reserve. Beat remaining dry cake mix, butter, eggs and sour cream in large bowl on medium speed for 2 min; scraping bowl occasionally. Spread half the patter into pan. Stir together reserved dry cake mix, brown sugar, pecans and cinnamon; sprinkle over batter in pan. Carefully spread remaining batter evenly over pecan mixture. (To make easier drop batter by dollops over pecan mixture, then spread) Bake 30 min or until deep golden brown and cake springs back when touched lightly in center. Stir powdered sugar, milk and vanilla until thin enough to drizzle, stirring in additional milk, 1 teaspoon at a time if necessary. Poke top of warm cake several times with a fork; spread glaze over top of cake. Cool completely about 1 hr. or serve warm. Store Covered.

Jay's Favorite Hello Dollies

1 stick of butter
1 ½ c graham cracker crumbs
1- 14oz can sweetened condensed milk
1 c chocolate chips
1 c butterscotch chips
1 ^1/3  c coconut
1 c chopped nuts

1. Pre heat oven to 350^o.  In 9x13 baking pan melt butter in oven. Sprinkle graham cracker crumbs over butter; pour condensed milk evenly over crumbs. Top with remaining ingredients; press down firmly with fork.
2. Bake 25 min. or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store at room temp.

Haystacks by Grandma Cox

6oz semi-sweet chocolate chips
6oz butterscotch chips

In a large bowl place chocolate and butterscotch chips. Cover with lid or plastic wrap and microwave on low heat for 4-5 min until melted. (stir often)

I can chow mein noodles
1 cup peanuts

Stir chocolate mixture until smooth add above ingredients to large bowl using a fork to coat well. On wax paper drop 1 ½ inch clusters. Cool to set and store and room temp or in fridge. Cools in about 30 min. Makes about 40

Tip: If you need them to cool quicker place the wax paper on a cookie sheet before you drop the haystacks and cool in the freezer.

The Best Fudge Recipe I have ever made!

3 cups semi-sweet chocolate chips
1- 14oz can Sweetened Condensed Milk
dash salt
½ c to 1 c chopped nuts
1 ½  tsp. vanilla

1. In heavy saucepan; over low heat, melt chips with condensed milk and salt. Remove from heat; stir in nuts if desired and vanilla. Spread evenly into wax paper or buttered foil lined 8 or 9 inch square pan. 
2. Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store covered in frig.

Other Options:

Chocolate Peanut butter Fudge:
Stir in ¾ c peanut butter chips in place of nuts.
Glaze: Melt ½ c peanut butter chips with ½ c whipping cream; stir until thick and smooth. Spread over fudge.

Fresh Apple Cake

Beat: 2 eggs
Add: 2 c sugar
         3 T. milk
         1 c oil    (or apple sauce, or melted butter)
         1 tsp. vanilla
         1 c chopped nuts
         3 c chopped apples or pears
         2 c flour
         1 tsp. baking powder
         1 tsp. salt
Mix well and pour into lightly greased and floured 9x13 pan. Bake at 350^o for 45  min.

Drizzle 1 c of caramel syrup over hot cake. Serve warm with whipped topping if desired.

This recipe was given to me by my mother-in-law. I believe it is one of those old fashioned family recipes and it is wonderful! Serve warm.

Creamy Lemon Cheesecake

1 ¼ c crushed Nilla Wafers (about 40)                                              
¾ c plus 1 Tbsp. sugar, divided
3 Tbsp. butter, melted
4 pkg (8oz) Cream Chesse, softened
2 Tbs. flour
1 c sour cream
4 eggs
2 pkg. (4-servings each) instant lemon pudding
1 c cool whip

Preheat oven to 325o. Mix wafer crumbs, 1T sugar and butter; press firmly onto bottom of 9 in. springform pan. Bake 10 min.

Beat cream cheese, remaining sugar, flour, milk in large bowl with mixer on medium speed until just blended. Add sour cream; beat until just blended. Add eggs, 1 at a time, mixing on low speed after each addition until blended. Stir in dry pudding mixes until just blended.

Bake for 1 hr. + or until center is almost set. Run knife around side of pan to loosen cake; cool completely. Refrigerate 4 hr. or overnight. Remove side of plan. Top cheesecake with whipped topping. Garnish with fresh berries or white chocolate curls.