Good Eats

Cola Chicken

2010-11-17T18:44:00.002-05:00

This recipe has an interesting name and ingredients, but it turned out to be quite tasty. Both kids enjoyed it as well! :)

Ingredients:
6 boneless skinless chicken breasts
2 cups ketchup
2 liter cola (I used Pepsi because it was on sale)
1 tsp garlic (I used freeze dried)
1 tsp onion salt

Directions:
Combine all ingredients, except chicken, in a dutch oven.
Stir together.
Add chicken breasts (mine were still frozen).
Turn stove top onto medium high heat and let mixture simmer/boil for 2+ hours.
The sauce will thicken as it cooks.
Chicken comes out very tender.

This can be served as is or shredded and served as sandwiches.

I found the original recipe here and used some of the suggestions found in the reviews.

Thick and Chewy Chocolate Chip Cookies

2010-09-04T19:28:00.002-04:00

These are some of the best chocolate chip cookies that I have ever had -- and they are easy to make! :)

Ingredients:
2 cups flour, plus 2 TBSP
1/2 tsp baking soda
1/2 tsp salt
12 TBSP unsalted butter, melted and cooled to warm
1 C brown sugar
1/2 C granulated sugar
1 large egg, plus 1 egg yolk
2 tsp vanilla
1 1/2 C chocolate chips (milk or semi)

Directions:
Adjust oven racks to upper and lower-middle positions.
Preheat to 325 degrees.
Line two cookie sheets with parchment paper (I just used my baking stones).
Whisk dry ingredients together in a medium bowl; set aside.
With an electric mixer or by hand, mix butter and sugars until thoroughly combined.
Beat in egg, yolk, and vanilla until combined.
Add in dry ingredients and beat at low speed until just combined.
Stir in chocolate chips.
Place dough on cookie sheets.
Bake, reversing the cookie sheet positions half way through baking, until cookies are light golden brown and edges start to harden with soft centers. Approximately 11-14 minutes. Do NOT overbake.

Recipe adapted from Annie's Eats, originally from Baking Illustrated.

Grape Salad

2010-06-14T06:42:00.001-04:00

Ingredients:
4 lbs grapes (red or red & green mix)
8 oz. cream cheese
1 C sour cream
1/2 C sugar
1/2 tsp vanilla
1 C chopped pecans
3/4 C brown sugar

Directions:
Mix cream cheese, sour cream, sugar and vanilla until well blended.
Stir in grapes.
Place in 9 x 13 pan.
Mix pecans and brown sugar together.
Put onto of grape mixture.
Refrigerate at least 2 hours, overnight is better.

**I don't remember where this recipe originally came from -- I got it from my mom who got it from somewhere.

Buttercream Frosting

2010-03-21T15:43:00.002-04:00

Ingredients:
1 lb. powdered sugar
1 cup vegetable shortening
1/8 cup water
1 tsp flavoring, almond or vanilla

Directions:
Mix all ingredients together.
Add more water 1 tbsp at a time if needed.

I double this recipe for making my kids' birthday cakes.

Strawberry-Cream Cheese Cupcakes

2010-03-21T15:30:00.000-04:00

Original recipe for this dessert came from Betty Crocker.

Ingredients:

1 package cake mix (I used white)

1 container (8 oz.) sour cream

1/2 cup vegetable oil

1/2 cup water

2 eggs

3 tbsp strawberry preserves

3 oz. cream cheese, cut into 24 pieces

1 tub cream cheese frosting (I made my own -- see below)

Directions:

Preheat oven to 350 degrees.

Line 24 muffin cups with paper baking cups.

Mix cake mix, sour cream, oil, water, and eggs in large bowl with spoon until well blended, will be thick.

Divide batter evenly among muffin cups.

Place strawberry preserves in a small bowl; stir until smooth.

Place 1 piece of cream cheese on top of batter in each cupcake; press in slightly.

Place 1/4 tsp of preserves over cream cheese.

Bake 18 to 23 minutes or until tops are golden brown and spring back when touched lightly in center (some preserves may show in tops of cupcakes).

Cool 10 minutes.

Remove to wire rack.

Cool completely, about 30 minutes.

Frost with frosting.

Just before serving, garnish with strawberry slices.

Store covered in refrigerator.

Makes 24 cupcakes.

Whipped Cream Cream Cheese Frosting

2010-03-21T15:25:00.004-04:00

This is a light weight cream cheese frosting, not overly sweet. The original recipe from allrecipes.com. There are many reviews of this recipe; I took suggestions from the different reviews and came up with the following recipe.

Ingredients:

8 oz. cream cheese, room temperature.

1 3/4 cups powdered sugar

1/8 tsp. salt

1 tsp. vanilla extract

1 1/2 cups heavy whipping cream

Directions:

Place bowl (metal or glass) and beaters into freezer for at least 15 minutes.

Remove bowl and beaters from freezer and whip heavy whipping cream until it forms stiff peaks (it took several minutes, became the consistency of whipped topping).

Refrigerate whipped topping while completing the next step.

In a separate bowl, whip cream cheese, salt, vanilla, and sugar until smooth (again it took several minutes).

Fold in whipped cream (I watched this video to make sure that I did it right) until well mixed.

Frost cupcakes.

Refrigerate.

Earthquake Cake

2009-12-03T21:10:00.003-05:00

Ingredients:
2/3 cup pecans
2/3 cup coconut
2/3 cup chocolate chips
1 pkg German Chocolate cake, 2 layer package
8oz. cream cheese
1 stick margarine
1 lb powdered sugar
whipped cream or whipped topping

Directions:
Grease 9x13 pan, line with wax paper and grease wax paper.
Layer pecans, coconut, and chocolate chips in bottom of pan.
Make cake according to directions on package.
Pour cake batter over pecans, coconut and chips.
Mix cream cheese, margarine and powdered sugar until well blended.
Pour over cake batter. (This doesn't 'pour', I just spooned onto batter.)
Bake at 350 degrees for 40-50 minutes.

To serve:
cut in pieces and flip upside down on plate.
Add a dollop of whipping cream or whipped topping.

OR let cool for 10 minutes, run knife around cake to loosen. Cool for 10 more minutes, flip pan upside down on platter, remove wax paper. Cool completely.

**I have flipped this over into another 9x13 and unto a baking sheet. If the pan and paper are well greased it comes out very easily. I spray PAM on pan and paper.

**Submitted by my mom from her church youth group cookbook.

Maple Fudge

2009-11-22T18:51:00.001-05:00

This is the recipe I followed for the most part (Maple Walnut Fudge from allrecipes.com) I did make some changes which I will list at the end, the changes were listed in one of the reviews with the recipe. Hope you enjoy!

Ingredients:
2 tablespoons butter
2/3 cup NESTLE® CARNATION® Evaporated Milk
1 1/2 cups granulated sugar **
1/4 teaspoon salt
2 cups miniature marshmallows
1 (12 ounce) package NESTLE® TOLL HOUSE® Premier White Morsels
1/2 cup chopped walnuts **
1 1/2 teaspoons maple flavored extract **
50 walnut halves or pieces **

Directions:
LINE 13 x 9-inch baking pan with foil. **
COMBINE butter, evaporated milk, sugar and salt in medium, heavy-duty saucepan.
Bring to a full rolling boil, stirring constantly, over medium heat.
Boil, stirring constantly, for 4 1/2 to 5 minutes. **
Remove from heat.
STIR in marshmallows, morsels, nuts and maple flavoring.
Stir vigorously for 1 minute or until marshmallows are melted.
Pour into prepared baking pan.
On top of fudge, place nut halves in rows spacing about 1/2 inch apart.
Press into fudge; refrigerate until firm.
Cut into squares with 1 nut half per square.

** I used 3/4 cup granulated and 3/4 cup brown sugar
** I didn't put in nuts, I don't like them! :)
** I used 2 tsp maple flavoring
** I used an 8x8 pan -- and it still wasn't very thick
** I boiled for closer to 9 minutes.

It isn't Kilwin's fudge, but I still think it is pretty tasty. :)

Peanut Butter Chocolate Chip Cookies

2009-11-02T17:39:00.002-05:00

Ingredients:
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup butter, softened
1/2 cup peanut butter
1/2 tsp vanilla
1 egg
1 cup flour
1/2 cup quick oats
1 tsp baking soda
1/4 tsp salt
6 oz. chocolate chips

Directions:
Heat oven to 350 degrees.
Beat sugars, butter, peanut butter, vanilla, and egg in medium bowl until creamy and well blended.
Mix in flour, oats, baking soda, and salt.
Stir in chocolate chips.
Drop dough by rounded tablespoonfuls about 2 inches apart onto un-greased cookie sheet.
Bake 10-12 minutes or until golden brown.
Cool 1 minute before removing from cookie sheet.
Makes 2 dozen cookies.

**Recipe from the "Recipes & Recollections: Fellowship Reformed Church, Hudsonville, Michigan" cookbook.

***This recipe is nice because it is quick, easy, and doesn't make a huge abundance of cookies!

Banana Bread

2009-10-16T08:19:00.002-04:00

Ingredients and Directions:
I have found that it works best to add the ingredients in this order

1 C sugar
1 stick melted butter
1 egg, slightly beaten (put this in a liquid measuring cup)
Add enough milk to egg to make 1 C (with egg)
1 1/2 C flour
1 tsp baking soda
2 mashed bananas
1 tsp vanilla

Mix ingredients well. Pour into a greased bread pan and bake at 350 (preheated) for 50-60 minutes.

* I enjoy making this recipe into muffins as well. I usually grease the muffin tin (rather than using paper liners). I sprinkle the inside of the muffin tin with a cinnamon-sugar mixture and then top the batter with it as well. Bake muffins for 20-25 min.

** I received this recipe from my sister.

Farmhouse Ham Chowder

2009-09-27T17:40:00.001-04:00

Ingredients:
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup chopped sweet red pepper
2 Tbsp butter
1/4 cup all-purpose flour
1 envelope ranch salad dressing mix
4 1/4 cups milk
2 cups frozen cubed hash brown potatoes, thawed
2 cups frozen corn, thawed
2 cups cubed fully cooked ham
1 tsp minced fresh thyme or 1/4 tsp dried thyme
2 oz smoked Gouda cheese (I think you can use whatever you would like).

In a large saucepan, saute the onion, celery, and red pepper in butter until vegetables are crisp-tender. Stir in flour and dressing mix until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add the potatoes, corn, ham and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Sprinkle with cheese before serving.

Yields: 8 servings (2 quarts)

I made mine the day before because I am of the opinion that the longer soup is cooked, the better it is! I also doubled the recipe so that I would have some to freeze for those cold winter days that are going to be here way too soon.

**Recipe from www.bestsimplerecipes.com (Mar.Apr.2008)

Cracker Barrel Grilled Chicken Tenderloins

2009-07-24T14:17:00.002-04:00

From cdkitchen.com

Ingredients

1 pound Chicken Breast Tenders

1/2 cup Italian Dressing (drain spices and discard spices)

1 teaspoon Fresh Lime Juice

1 1/2 teaspoon Honey

Directions:
Mix dressing, lime juice and honey together.

Pour over chicken tenders, making sure all tenders are covered, marinate for 1 hour.

Braise tenders in a non stick pan or grill to lightly golden in color but not dry.

This recipe from CDKitchen for Cracker Barrel Grilled Chicken Tenderloin serves/makes 2

**I made this without the lime juice and it still tasted very close. There would be enough marinade to coat more than 1 lb (at least it seemed like it). I only had the chicken in the marinade for 20 minutes and it was still tasty.

Cookies and Cream Freeze

2009-07-09T09:24:00.002-04:00

Ingredients:
4 squares semi-sweet baking chocolates
14 Oreo Cookies, divided
8 oz. cream cheese, softened
1/4 Cup sugar
1/2 tsp vanilla
8 oz. whipped topping, thawed

Directions:
Melt chocolate as directed on package; set aside until ready to use.
Line a loaf pan with foil, with ends of foil extending over sides of pan.
Arrange 8 of the cookies evenly on the bottom of pan.
Crumble remaining 6 cookies; set aside.
Beat cream cheese, sugar and vanilla in medium bowl with electric mixer on medium speed until well blended.
Stir in whipped topping.
Remove about 1 1/2 cups of the cream cheese mixture; place in medium bowl.
Stir in melted chocolate.
Spread remaining cream cheese mixture over cookies in pan; sprinkle with crumbled cookies.
Gently press cookies into cream cheese mixture with back of spoon; top with chocolate mixture.
Cover. Freeze 3 hours or until firm.
Remove from freezer; invert onto serving plate.
Peel off foil; let stand at room temperature to soften slightly before cutting to serve.

Makes 12 servings, 1 piece each.

Recipe from Kraft Food

Peanut Butter Trifle

2009-06-18T08:13:00.004-04:00

Ingredients:
Family size brownie mix
5 oz vanilla pudding, instant
3 C. milk
1/2 C. peanut butter
2 tsp. vanilla
1 C. cool whip
14 peanut butter cups, crushed

Directions:
Bake brownies according to directions and cut into 1" squares.
Mix together pudding and milk.
Add peanut butter, vanilla, and cool whip.
In trifle bowl, layer 1/2 of the brownies, followed by 1/2 of the pudding mixture and topped with 1/2 of the crushed peanut butter cups.
Repeat layers finishing with the crumbled peanut butter cups.

**Contributed by Kelly V.E.

Chocolate Caramel Brownies

2009-06-15T15:46:00.002-04:00

Ingredients:
1 (18-25 oz) pkg. chocolate cake mix
1 C chopped nuts (optional)
1 C evaporated milk, divided
1/2 C (1 stick) butter or margarine, melted
35 (10 oz) pkgs. caramels, unwrapped (you can use more!)
2 C (12 oz. pkg) semi-sweet chocolate chips

Directions:
Preheat oven to 350 degrees.
Combine cake mix and nuts in a large bowl.
Stir in 2/3 C evaporated milk and butter (batter will be thick).
Spread half of batter into ungreased 9x13 pan.
Bake for 15 minutes.
Heat caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted.
Sprinkle chocolate chips over brownie; drizzle with caramel mixture.
Drop remaining batter by heaping teaspoon over caramel mixture.
Bake for 25-30 minutes or until center is set.
Cool in pan on wire rack.
Yields: 24 brownies.

Recipe from: Recipes & Recollections Cookbook -- Fellowship Reformed Church

Crock Pot Chicken

2009-05-28T20:19:00.002-04:00

Ingredients:
4 Chicken breasts (or however many will fit in your crock pot)
1 envelope dry Italian dressing mix
8 oz. cream cheese (can use reduced fat or fat free)
1 can cream of chicken soup (can use reduced fat)
1 cup water (you can also use chicken broth or a combination of the two)
Pasta or Rice

Directions:
Place chicken breasts in crock pot.
Sprinkle dressing over the chicken.
Pour in water.
Cook on low for 4 hours.
Combine soup and cream cheese; mix well.
Pour over the chicken -- I actually take out some of the water because my crock pot seems to not evaporate as much as others. You want the sauce to be more creamy than runny.
Cook for an additional hour.
Serve over pasta or rice.

The Everything Cookie

2009-03-22T12:09:00.003-04:00

Ingredients:
1 cup butter
1 cup oil
1 cup brown sugar
2 tsp vanilla
1 cup white sugar
1 egg, beaten
1 tsp salt
3 1/2 cups flour
1 tsp cream of tartar
1 tsp baking soda
1 cup quick oatmeal
1 cup Rice Krispies
1 cup coconut
2 cups chips - white, choc, peanut butter, etc (I used 1 cup white chips and 1 cup mini choc chips)
Directions:
Cream butter, sugars, egg, oil and vanilla.
Mix together cream of tartar, oatmeal, coconut, flour, salt, and baking soda
Add to creamed mixture using a mixer.
Stir in chips and rice krispies (so they didn't get all chopped up with the mixer.)
Drop by teaspoonful onto un-greased cookie sheet.
Bake at 350 degrees for 10-12 minutes.

(Makes lots of cookies. I would like them better with more coconut and rice krispies and no chips, but then I am not a chip fan.)

**Contributed by Sharon H.

Monkey Muffins (Monkey Bread with a Twist)

2009-03-09T11:59:00.004-04:00

Ingredients (can be cut in half to make less muffins):
4 cans buttermilk biscuits
1 C sugar
2 tsp cinnamon
1 C brown sugar
1 stick margarine/butter

Directions:
Preheat oven to 350 degrees.
Mix sugar and cinnamon in a gallon-size bag.
Cut biscuits into quarters and shake in bag until well coated .
Place 6 biscuit pieces (1 1/2 biscuits) in each greased muffin cup. Melt butter and brown sugar together.
Spoon over each muffin.
Bake at 350 degrees for 15 minutes.
Let muffins cool for 15 minutes before removing from pan.
Makes (roughly) 24 muffins.

Recommendations:
Don't try and coat all of the biscuit pieces at once, do just a few at a time.
Grease the top of the muffin pan as well as the inside of each cup, this will help with removal after cooling.
Place a layer of tin foil on the rack below the pan to catch any overflow from the butter/brown sugar topping..
This is a great recipe to use to have monkey bread without all the extra...good for a small family.
It would also be a good recipe for a brunch, you can plan exactly how many muffins you want knowing that it takes about 6 pieces of biscuit dough to make a muffin.

Peppermint Patties

2009-01-05T18:13:00.001-05:00

Ingredients:
1 14-oz. can of sweetened, condensed milk
1 tsp. peppermint extract
6 cups confectioner's sugar
1 1/2 pounds of chocolate (any candy bar- we use Szerecsen b/c it's dark)

Directions:
Combine milk and peppermint.
Add sugar, beat on low speed until smooth.
Knead mixture on a surface sprinkled with confectioner's sugar.
Shape into 1-inch balls, flatten the balls into patties.
Place on wax paper.
Let dry at least one hour, turn over, then dry for another hour.
Melt the chocolate, dip each patty into the chocolate using a fork.
Place on waxed paper and allow to harden in freezer or fridge.

**I got this recipe from my friend who is living in Hungary. They are easy, but take a lot of time! They were yummy!

Simply Sensational Truffles

2008-12-19T16:05:00.002-05:00

Ingredients:
2 1/2 pkg. (20 squares) Baker's Semi-Sweet Baking Choc, divided
1 pkg (8 oz) cream cheese, softened
Decorations: white chocolate, chopped peanuts, sprinkles, etc.

Directions:
Melt 8 chocolate squares as directed on package.
Beat cream cheese with mixer until creamy.
Blend in melted chocolate.
Refrigerate until firm.
Shape into 36 balls.
Place on wax paper-covered baking sheet.
Melt remaining chocolate.
Use fork to dip truffle; return to baking sheet.
Decorate, then refrigerate 1 hour.

Makes 3 dozen or 18 servings, 2 truffles each.

**From Philadelphia Cream Cheese
***I also melted white chocolate and dipped into that to make some white chocolate truffles.

Stuffed Pepper Casserole

2008-11-22T07:13:00.002-05:00

Ingredients:
*For Healthier Substitutions
1 cup white rice*
1 lb. lean ground beef**
1 large green bell pepper, chopped
1 medium onion, chopped
2 tbsp. Olive Oil***
1 can (14 ½ oz). Del Monte Diced Tomatoes with Basil, Garlic and Oregano
3 cans (8oz each) Del Monte Tomato Sauce
2 tsp. Garlic Salt***
½ tsp. black pepper
2 cups Kraft shredded cheddar cheese (optional)

Directions:
Preheat oven to 350degrees F.
Cook rice according to package directions.
Set aside and keep warm.
Meanwhile, in a medium skillet cook ground beef (turkey) until brown, stirring to break up meat. Drain fat and set aside.
In large, deep skillet cook bell pepper and onion in hot oil until tender.
Stir in tomatoes, tomato sauce, garlic salt and pepper.
Bring to a boil.
Reduce heat and simmer 10 minutes.
Stir cooked rice and cooked beef into tomato mixture.
Pour into 13x9x2 inch baking pan.
Bake, uncovered, for 30 minutes or until bubbly.
Sprinkle with cheese, if desired.

Contributed by Stefanie P.

My girlfriend who gave me the recipe told me she doesn't cook it in the oven. So, I don't either. Everything is already cooked, so I just let it simmer for about 20 minutes in the skillet.
* I use whole grain, brown rice instead of white rice.
** I use extra lean ground turkey instead of beef.
*** I don't use the oil or the salt. I found that it didn't change the recipe at all. I found that the tomato sauce makes the peppers tender without having to add the oil (but you could use a healthy oil for healthy fats).
I also add extra tomatoes; green, yellow and red peppers for more veggies.

Bruschetta Chicken Bake

2008-11-22T07:10:00.001-05:00

Ingredients:
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Directions:
HEAT oven to 400°F.
Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.
LAYER chicken, basil, cheese and stuffing in 3-qt. or 13x9-inch baking dish.
BAKE 30 min. or until chicken is cooked through.
Enjoy now or cover and refrigerate.
To reheat, microwave each serving on HIGH 2 to 3 min.

Contributed by Kelly V.E. and Nikki P.
Taken from http://www.kraftfoods.com/

Parmesan Chicken

2008-11-20T08:36:00.003-05:00

Ingredients:
1/2 C Butter
1/3 C Parmesan cheese
1/2 tsp garlic salt
1 C seasoned bread crumbs
4 chicken breasts

Directions:
Preheat the oven to 350 degrees.
Melt butter.
Mix garlic salt into melted butter.
Combine bread crumbs and cheese.
Dip chicken in butter/salt then into the bread crumb/cheese mixture.
Place in a greased pan.
Bake for 1 hour (or until chicken is cooked through).

**I got this recipe from my mother-in-law and it has always been one of our favorites! The kids love it. I made it using chicken tenders and it was great and it only took about 20 minutes to bake.
**You can probably use less of the ingredients for making the coating, I had a ton left over the last time I made it.

Pumpkin Muffins

2008-11-13T11:56:00.001-05:00

Ingredients:
1 can pumpkin
1 box of spice cake mix

Mix together with hand mixer
Scoop into a sprayed muffin tin
Bake 350 for 30 minutes or until done

Also you can do
1 can pumpkin
1 box of chocolate cake mix.
They are both so good.

**Weight Watchers Muffins
*** Contributed by Kate D.

Marinade for Steaks

2008-11-04T14:34:00.002-05:00

Ingredients:
1/2 c of canola oil
1/4 c soy sauce
1/4 c worchesthire sauce
1 Tbs minced garlic
1 Tbs minced ginger or (1tsp dry ginger)
Bunch of fresh ground pepper
1 tsp sesame oil

Directions:
Mix ingredients together.
Marinade over night and grill meat until you like it!

(we do venison because of the hunters in our family)

Herb-Glazed New Potatoes

2008-10-28T09:38:00.001-04:00

Fom: Campbell's Kitchen
Prep/Cook: 25 minutes
Serves: 4

Ingredients:
1 tbsp. cornstarch
1 can (14 oz.) Swanson® Vegetable Broth
1/2 tsp. dried thyme leaves, crushed
8 medium new potatoes (about 2 lb.), cut into quarters
1 large carrot, sliced

Directions:
MIX cornstarch and 2 tbsp. broth.
MIX remaining broth, thyme, potatoes and carrots in skillet.
Heat to a boil.
Cover and cook over low heat 10 min. or until vegetables are tender.
With slotted spoon, remove vegetables to serving dish.
ADD cornstarch mixture.
Cook and stir until mixture boils and thickens.
Serve over vegetables.

**Contributed by Kelly V.E.

Milk Chocolate Florentine Cookies

2008-10-27T12:12:00.003-04:00

Ingredients:
2/3 Cup butter
2 Cups quick oats
1 Cup sugar
2/3 Cup all-purpose flour
1/4 Cup light or dark corn syrup
1/4 Cup milk
1 tsp vanilla extract
1/4 tsp salt
11.5 oz. milk chocolate chips

Directions:
Preheat oven to 375 degrees.
Line baking sheets with foil.
Melt butter in a medium saucepan
Remove from heat.
Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt.
Mix well.
Drop by level teaspoon, about 3 inches apart, onto prepared baking sheets.
Spread thinly with rubber spatula.
Bake for 6 to 8 minutes (watch carefully) or until golden brown.
Cool completely on baking sheets on wire racks.
Peel cookies from foil.
Microwave choc. chips in medium bowl on MEDIUM-HIGH (70%) power for 1 minute.
Microwave additional 10-20 second intervals, stirring until smooth.
Spread a thin layer of melted chocolate onto flat side of half the cookies.
Top with remaining cookies.

Makes about 3 1/2 dozen sandwich cookies.

Recipe from: Nestle Classic Recipes cookbook

Pork Chops and Apples

2008-10-07T14:28:00.000-04:00

Ingredients:
1 medium apple
2 TBSP Brown Sugar
1/4 tsp. Cinnamon
2 pork rib chops (1/2 lb. total)

Directions:
Heat oven to 350.
Cut apple into 8 wedges.
Place apple in casserole.
Sprinkle apples with brown sugar and cinnamon.
Cut fat from pork chops.
Spray skillet with cooking spray and place pork chops in skillet.
Cook pork chops about 5 minutes flipping once until light brown.
Place pork chops on apples and cover casserole with lid or foil.
Bake about 45 minutes or until pork is done and apples are tender.

**Contributed by Kelly V.E.

Apple Grunt

2008-10-02T08:45:00.002-04:00

3-4 medium apples(sliced and peeled)
1/4 C. sugar
1/4 tsp. Cinnamon

Layer 8x8 pan with apples. Mix cinnamon and sugar together and sprinkle over apples.

1 3/4 C. Flour
1 1/4 C. Sugar
2 1/2 tsp. Baking Powder
1/2 C. Crisco
2/3 C. Milk
1 tsp. salt

Put all ingredients in bowl and mix for 2 minutes.

Add 1 egg, 1/3 C. milk and 1 tsp vanilla and mix until well blended.

Spoon mixture over apples and bake at 350 for 50 minutes or until cake part is golden brown. Served best warm and with ice cream. To put in a 9x13 pan, double the ingredients.

**Contributed by Kelly V.E.

Apple Pancakes

2008-09-28T15:29:00.002-04:00

Ingredients:
4 large eggs, lightly beaten
1 cup whole milk
1 cup all purpose flour
1/8 teaspoon ground nutmeg
½ teaspoon vanilla extract
3 tablespoons unsalted butter
2 large apples, peeled, cored, and thinly sliced
½ teaspoon ground cinnamon
1/3 cup packed light brown sugar
pinch salt
powdered sugar, for serving
maple syrup, for serving

Directions:
In a large bowl, combine the eggs, milk, flour, and vanilla extract and whisk until just blended, being careful to not overmix. Set the batter aside to rest while you prepare the apples, at least 20 minutes.

Preheat the oven to 450°F.

In a heavy, ovenproof (preferably nonstick)12-inch skillet, melt 2 tablespoons of the butter over high heat.
Add the apples, cinnamon, nutmeg, and salt and cook, stirring frequently, until the apples are soft and lightly golden around the edges, about 6 minutes.
Add the sugar and cook, stirring, until the apples are caramelized and very soft, 2 to 3 minutes longer. Add the remaining tablespoon of butter and stir to melt.
Working very quickly, pour the batter evenly over the top of the apples.
Using oven mitts or potholders, transfer the skillet to the oven and bake until the pancake is golden brown and puffed, about 15 minutes.
Don't be alarmed when you see the edges of the pancake puff up and extend above the top of the inner edge of the pan – this is supposed to happen!
Using oven mitts or potholders, remove the skillet from the oven and serve the pancake, sprinkled with powdered sugar and drizzled with maple syrup, if desired.

Yield: One super-large pancake, serving 4

**Contributed by Kelly V.E.

Crescent Roll Casserole

2008-09-22T09:38:00.000-04:00

If you are making a 9x13 you need to 2 rolls of crescent rolls (in refrigerated section)

Spray pam on the pan

Spread out 1 roll into the bottom of the pan so it covers the whole pan

Then you can basically put whatever you want on top of it...
I have done ham, trukey, salami,(lunch meats) and cheese all layered together. I have done chicken breast chopped up with broccoli and cheese. I have also done pulled pork, BBQ sauce and shredded cheese.

When you have added your ingredients in the middle spread out the other roll of crescent rolls on top.

Bake 350 for 30 minutes or until brown. It is great and easy.

Contributed by Kate D.

Turkey Enchiladas Freezer Recipe

2008-09-09T21:05:00.001-04:00

Ingredients:
1 1/4 lbs ground turkey
1 onion, chopped
1 cup sour cream
1 cup frozen corn
2 cans/jars mild enchilada sauce (or kick it up for spicer enchiladas)
2 cups grated cheese (cheddar or Monterey Jack)
6-8" tortillas (you will need approx 10-12 depending on size)

Directions:
In skillet with small amount of cooking oil over medium heat, cook ground turkey and onion until turkey is cooked through.
Drain grease (if any).
Transfer to bowl and add sour cream, corn and 1/4 cup of the enchilada sauce.
In a 9x13 baking dish, spray lightly with non-stick cooking spray and coat bottom with 1/3 cup enchilada sauce.
In each tortilla, spoon 2 tbsp of meat mixture and 1 tbsp of cheese and roll tortilla.
Place in baking dish seam-side down.
Once all enchiladas are in baking dish, pour remaining enchilada sauce over, making sure it is spread well.
Sprinkle remaining cheese on top.
Allow to cool (if not already) then wrap and freeze.

On baking day:
Remove and defrost.
Cover with tin foil, then bake for 20-30 minutes (or until fully cooked) in a preheated 350F oven.
Remove foil and return to oven until cheese on top is melted.

**Contributed by Kate D.

Beef Stroganoff Freezer Cooking Recipe

2008-09-09T21:03:00.001-04:00

Ingredients:
1 1/2 lbs sirloin steak (boneless), cut into thin strips
1/2 cup butter
2 small onions, chopped
1 garlic clove, crushed
2 cups sliced mushrooms
1/3 cup dry white wine
pepper
salt
1 1/4 cups sour cream (for cooking day)

Directions:
Melt 1/4 cup of butter in skillet and brown steak strips.
Set aside.
Add remaining 1/4 cup butter to skillet, melt and add onions and garlic, frying until soft.
Add mushrooms, wine, salt and pepper.
Simmer for 5 minutes.
Add meat to freezer safe bags or containers and pour sauce over.
Cool and freeze.

On cooking day:
Thaw overnight in fridge or for 4-5 hours at room temperature.
Add to saucepan and heat over medium heat for 25 minutes.
Stir in sour cream before serving

**Contributed by Kate D.

Caesar Chicken Casserole Freezer Recipe

2008-09-09T21:02:00.001-04:00

Ingredients:
2 lbs cooked chicken breasts, cut into 1/2" to 1" pieces
1/2 cup red bell pepper, chopped
1/2 cup green onions, chopped
1/3 cup light creamy caesar dressing
1/2 cup chicken broth
1 1/2 cups Mozzarella cheese, grated
12-oz package tubed pasta (such as penne or macaroni), cooked and drained
1/4 cup croutons

Directions:
Combine all ingredients but croutons, mixing well, in a 2 quart baking dish.
Allow to cool and freeze.

From freezer:
Thaw casserole.
Top with crushed croutons and bake in 350F preheated oven for 30 minutes or until topping is browned and casserole is bubbly

**Contributed by Kate D.

Bacon Wrapped Garlic Chicken with Cream Cheese Freezer Recipe

2008-09-09T20:59:00.003-04:00

Ingredients:
4 oz. cream cheese
1 tsp minced garlic
1 tsp dried basil leaves
1/8 tsp black pepper
12 chicken strips (chicken breast cut into strips)
1 package bacon
1 tbsp butter or margarine

Directions:
In a bowl, combine cream cheese, garlic, basil and pepper.
Set aside.
On a cooking sheet, place a piece of wax paper, then place six chicken strips on it.
Top each piece with an even amount of the cream cheese mixture, then top with another chicken strip.
Carefully wrap strips of bacon around each piece... you can use either one or two pieces, depending if you are watching your calories!
Flash freeze in the freezer.
As soon as they are frozen, store in a ziploc freezer bag.
If you will be leaving them in the freezer for more than a few weeks, wrap each individually in freezer wrap before placing in freezer bag.

Cooking Day:
Thaw in refrigerator.
In a large skillet, melt 1 tbsp butter or margarine, then add chicken.
Cook for three minutes on medium then using tongs flip each piece over.
Reduce heat to low, cover skillet and cook for 8 minutes or until the chicken is no longer pink. Serve.

**Contributed by Kate D.

Dr. Pepper Spaghetti Freezer Cooking Recipe

2008-09-09T20:57:00.002-04:00

Ingredients:
2 pounds ground beef - brown and drain
1 package (16 oz) spaghetti - cook and drain
1 cup chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 can Dr. Pepper
1 can (15 oz) tomato sauce
1 1/2 cups mozzarella
2 tablespoons Worcestershire sauce

Directions:
Stir onions and seasonings into meat, browning in skillet.
Add Dr. Pepper, tomato sauce, and Worcestershire sauce into meat mixture and cook 5 mins, stirring often.
Cook spaghetti noodles while doing above, cooking until al dente.
Drain and stir in 1 1/2 cups mozzarella.
Combine all ingredients into 13x9 casserole dish.

Cooking day:
Place in refrigerator in the morning to thaw.
At suppertime, preheat oven 350 degrees, then bake for 50 minutes.
Serve!
Makes great leftovers for lunch.

**Contributed by Kate D.

Mim's Mexican Chicken (Freezer Meal)

2008-09-09T20:54:00.001-04:00

Ingredients:
1 pk corn tortillas
2 C chicken, cooked and cubed (or substitute turkey)
12 oz cheddar cheese, grated
1 can cream of chicken soup, condensed
1 can cheddar cheese soup, condensed
1 C tomatoes with gree chilies (such as Ro-Tel brand)
1 1⁄4 c milk
1 onion, chopped
1 freezer food storage bag, jumbo

Directions:
Chop cooled, cooked chicken meat into largish chunks.
Tear tortillas into 1-inch wide strips.
In a large baking dish, alternate layers of tortillas, chicken meat and cheese (reserve 1/2 cup of cheese for topping) until all the chicken is used.
Combine the remaining ingredients and pour over the layered mixture.
Top with reserved cheese.
Cover with plastic wrap, then seal with aluminum foil.

To freeze:
Flash freeze casserole, then place frozen, covered dish into jumbo freezer bag.
To prepare:
Thaw casserole before baking.
Remove plastic wrap, then replace foil.
Bake covered casserole at 350-degrees until hot and bubbly.
You may remove aluminum foil 10 minutes before taking the casserole out of the oven to melt cheese.
Allow to stand 5 to 10 minutes, then cut with spatula and serve.

**Contributed by Kate D.

Cheesy Ham and Potatoes (Freezer Meal)

2008-09-09T20:52:00.001-04:00

Ingredients:
1 24-ounce bag frozen shredded hash browns
1/2 cup minced onion
2 10.75-ounce cans cream of celery soup
8-ounce package cream cheese
1 1/2 cups Monterey Jack cheese, shredded
1 1/2 cups cubed ham
1/4 t pepper

Directions:
Soften cream cheese and cream together with soup.
Stir in onions, ham, Jack cheese and pepper.
Break apart hash browns.
Gently stir into cheese mixture.
Place in gallon freezer bag.
Label and freeze.

To serve:
Thaw.
Place in greased baking dish.
Bake covered for 1 hour at 350°.
Uncover and top with shredded Cheddar cheese.
Return to oven until cheese is melted.

**Contributed by Kate D.

Simply Lasanga (Freezer Meal)

2008-09-09T20:49:00.001-04:00

Ingredients:
12 lasagna noodles
2 cups cottage cheese
1 egg, slightly beaten
1 Tbsp dried chopped parsley
2 Tbsp Parmesan cheese
1 cup Mozzarella cheese, shredded
1 1/2 cups Monterey Jack cheese, shredded
3 - 4 cups Spaghetti sauce

Directions:
Do not cook the lasagna noodles.
Combine the cottage cheese, slightly beaten egg, parsley and Parmesan cheese.
Grease foil baking pan(s).
Cover bottom with thin layer of sauce.
Layer noodles (do not cook them, break them to fit), sauce, half the Mozzarella and half the Jack cheeses.
Top with another layer of noodles, then the cottage cheese mixture.
Top with another layer of noodles, then the rest of the Mozzarella and Jack cheeses and cover with a thick layer of spaghetti sauce.
Cover with extra heavy foil.
Label and freeze.
Makes 1 9x13 or 2 8x8 pans.

To serve:
Thaw.
Bake covered for 45 to 60 minutes at 375°.
Uncover, top with more Mozzarella cheese and bake an additional 5 minutes or until cheese is melted.

**Contributed by Kate D.

Cream Cheese Chicken (Freezer Meal)

2008-09-09T20:46:00.001-04:00

Ingredients:
7-ounce envelope Italian dressing mix
1/2 cup butter
2 pounds boneless skinless chicken breast
10.75-ounce can cream of chicken soup
8-ounce package cream cheese

Directions:
Turn slow cooker on high.
Place butter in bottom of slow cooker.
When the butter has melted, add one envelope Italian dressing dry mix.
Stir into butter until well mixed.
Cut chicken breasts into 1" strips.
Place in slow cooker and stir to coat with butter and dressing mix.
Cover and cook on high for 2 hours.
Remove chicken to plate to cool.
Add cream of chicken soup and cream cheese.
Stir to melt and mix well until smooth and creamy.
Remove sauce from slow cooker and allow to cool.
Place chicken and sauce into a gallon resealable freezer bag. Label. Freeze.

To serve:
Thaw.
Heat until piping hot and bubbly.
Serve over mashed potatoes, rice, or hot buttered noodles.

**Contributed by Kate D.

Easy Bars

2008-09-09T20:43:00.001-04:00

Ingredients:
1 box of yellow cake mix with pudding already in it.
10 tbs margarine softened
Miscellaneous toppings (see directions)

Directions:
Mix together- it will be clumpy
Spread mixture into a 11x 15 (Texas sheet cake pan).
(I learned that if you wet your hands just a little bit that it helps to spread this out.)
Once the bottom is covered you can add whatever you want to the top. (I usually put chocolate chips, butterscotch chips, m&m’s, or sprinkles, nuts, basically whatever sounds good. Then you have to add mini marshmallows to the top no matter what. (about 2-3 cups))
Bake at 350 for about 10-15 minutes until the marshmallows are brown and melted a little bit.

**Contributed by Kate D.

Hulless Carmel Corn

2008-09-09T20:41:00.001-04:00

Ingredients:
2- 8 oz bags of O-kee Dokee corn puffs
2 sticks of butter
2 cups brown sugar
½ cup light corn syrup
1 tsp vanilla
½ tsp baking soda

Directions:
Preheat oven to 250 degrees.
In a turkey roaster, put corn puffs.
In a saucepan combine all other ingredients except the baking soda.
Over medium heat bring to a boil.
Boil for 2 minutes without over boiling.
Remove from heat and stir in baking soda.
Mixture will become foamy.
Pour over corn puffs, stirring gently.
Bake 1 hour stirring every 15 minutes.
Cool completely on wax paper.

**Contributed by Kate D.

Mexicorn Salsa

2008-09-09T20:40:00.000-04:00

Ingredients:
2 cups chopped tomato
1 cup chopped red onion
1 can black beans drained and rinsed well
1 can of mexicorn drained well
¾ cup veggie oil
½ cup vinegar
2 packets zesty Italian dry seasoning
1 ripe avocado

Directions:
Mix seasoning packets with vinegar and oil.
Mix well in a small bowl
Add rest of the ingredients except avocado together and add the sauce to it.
Refrigerate a couple of hours and then add the avocado.

**Contributed by Kate D.

Chicken Broccoli Casserole

2008-09-08T21:04:00.001-04:00

Ingredients:
1 small pkg frozen broccoli- cook 5 minutes
2 c. cooked chicken
1 c., minute rice uncooked
¾ c, shredded cheddar cheese
½ c sour cream
1 can cream of chicken soup
¾ soup can of milk

Directions:
Cook broccoli for 5 minutes.
Mix all ingredients together (including broccoli)
Bake at 350 for 1 hour covered
Take off cover for last 5-10 minutes

**Contributed by Kate D.

Chicken Broccoli Alfredo Stuffed Shells

2008-09-08T21:02:00.001-04:00

Ingredients:
1 (16 oz) jar Alfredo sauce
2 c. frozen broccoli
2 cups diced cooked chicken
1 c shredded cheddar cheese
½ c. Parmesan cheese
21 jumbo pasta shells

Directions:
Cook Pasta shells
Mix all other ingredients
Stuff shells with mixture
Place in greased 9x13 cover with foil
Bake 350 for 30-35 minutes

**Contributed by Kate D.

Taco Casserole

2008-09-08T21:01:00.000-04:00

Ingredients:
Tortilla shells- 1 pkg
1 lb ground beef mixed with taco seasoning
Cheese
Salsa

Directions:
Layer together and then in the end top with salsa
Bake 350 for ½ hour

**Contributed by Kate D.

Easy Lasagna

2008-09-08T21:00:00.001-04:00

Ingredients:
1 jar spaghetti sauce
1 lb ground beef
16 oz cottage cheese
Mix those 3 together
Mozzarella and Parmesan cheese
6 lasagna noodles

Directions:
Layer noodles, sauce, and cheese 2 times
Bake 350 for 1 hour, let sit a ½ hour

**Contributed by Kate D.

Chicken Divine

2008-09-08T20:59:00.000-04:00

Ingredients:
20 oz California blend veggies
½ c mayo
½ tsp lemon juice
1 can cream of chicken soup
2 cups cooked chicken breast
½ c bread crumbs
2 tbs melted margarine
½ c grated cheddar cheese

Directions:
Mix veggies in dish top with chicken.
Mix mayo, lemon juice and soup.
Pour over chicken.
Sprinkle with bread crumbs- mix with melted margarine, top with grated cheese
Bake 350 for 50 minutes

**Contributed by Kate D.

Easy Shopping Recommendation

2008-09-05T07:38:00.000-04:00

When I was getting the kraft magazine, I used this section all the time. Some of the recipes I sent you came from these. I didn't know if you'd be able to use these or if you thought it'd be helpful to put on the good eats blog. I love it because it gives you a list to shop from so it's easy to cross off what you have but still be able to shop from a list!

1 Bag 5 Dinners

Gelatin Poke Cake

2008-09-05T07:35:00.001-04:00

Ingredients:
1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin
1/2 cup cold water
1 C. Milk
1 Pkg. (4 serving size) Vanilla Instant Pudding
2 C. COOL WHIP Whipped Topping, thawed

Directions:
PREPARE cake batter and bake as directed on package for 13x9-inch baking pan.
Cool cake in pan 15 min.
Pierce cake with large fork at 1/2-inch intervals.
STIR boiling water into dry gelatin mix in small bowl 2 min. until completely dissolved.
Stir in cold water; carefully pour over cake.
Refrigerate 3 hours.

Mix milk with pudding.
Fold in whipped topping.
Frost cake with whipped topping.
Refrigerate at least 1 hour before serving.
Store leftovers in refrigerator.

**Contributed by Kelly V.E.

BBQ Ribs

2008-09-03T22:06:00.001-04:00

Ingredients:
Sauce:
1 tsp. salt
1 C. ketchup
1 Tbsp. vinegar
1/2 tsp. mustard
1/2 C. Brown sugar
1 tsp. Chili powder
1 tsp. garlic powder
1/4 C. onion
1/2 C. water
Meat:
2-3 lbs. Western Style ribs

Boil 2-3 lbs Western Style ribs until cooked all the way through.
Simmer the sauce on medium-low for 30 minutes.
Put meat in pan and pour sauce over.
Bake at 350 for 1-1/2 hours until heated through.

**Contributed by Kelly V.E.

Italian Chicken and Tomato Pasta Toss

2008-09-03T22:04:00.001-04:00

Ingredients:
3 cups medium curly egg noodles, uncooked
1 Tbsp. olive oil
1 lb. boneless skinless chicken breasts, cut into 1-1/2-inch pieces
2 cups grape or cherry tomatoes, halved
1/4 cup KRAFT Balsamic Vinaigrette Dressing
3 cloves garlic, minced
1/2 cup chopped fresh basil
1/4 cup KRAFT Grated Parmesan Cheese

Directions:
COOK pasta as directed on package.
MEANWHILE, heat oil in large nonstick skillet on medium-high heat.
Add chicken; cook 6 min. or until cooked through, stirring occasionally.
Add tomatoes, dressing and garlic.
Cook and stir 3 min. or until heated through.
DRAIN pasta.
Toss with the chicken mixture and basil;
sprinkle with cheese.

Contributed by Kelly V.E. from Kraftfoods.com

All-in-One Potato Bake

2008-09-03T22:02:00.001-04:00

Ingredients:
4 medium potatoes, cut into wedges
1 medium eggplant, sliced
1 medium onion, sliced
1 medium red or green pepper, sliced
1/4 cup KRAFT Zesty Italian Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup KRAFT Shredded Parmesan, Romano, and Asiago Cheeses

Directions:
PREHEAT oven to 400°F.
Place vegetables in foil-lined 15x10x1-inch baking pan.
Drizzle with 2 Tbsp. of the dressing; toss to coat.
TOP with chicken; drizzle with remaining 2 Tbsp. dressing.
BAKE 40 min. or until potatoes are tender and chicken is cooked through, topping with the cheese after 35 min.

**Contributed by Kelly V.E. from Kraftfoods.com

Crispy Chicken and Parmesan Vegetables

2008-09-03T22:00:00.000-04:00

Ingredients:
1 lb. baby new red potatoes, halved
4 chicken leg quarters (1-1/2 lb.), skin removed
1 pkt. SHAKE 'N BAKE Extra Crispy Seasoned Coating Mix
2 small red peppers, cut into wedges
1/4 cup KRAFT Ranch Dressing
1/4 cup KRAFT Grated Parmesan Cheese

Directions:
PREHEAT oven to 400°F.
Place potatoes in large microwaveable bowl or casserole dish;
cover with vented plastic wrap or lid.
Microwave on HIGH 7 min.
Meanwhile, coat chicken with coating mix as directed on package.
Place chicken on one side of greased foil-lined 15x10x1-inch baking pan.
ADD peppers, dressing and Parmesan cheese to potatoes; toss to coat.
Place in pan next to chicken.
BAKE 40 min. or until chicken is cooked through (165°F) and potatoes are tender.

**Contributed by Kelly V.E. from Kraftfoods.com

Veggie Pasta Salad

2008-09-03T21:58:00.002-04:00

Ingredients:
3 cups (8 oz.) rotini pasta, cooked, drained
2 cups broccoli florets
1 bottle (8 oz.) KRAFT Light House Italian Reduced Fat Dressing
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1/2 cup slivered onion
*1 C. cucumber
*2 C. grape tomatoes halved

Directions:
MIX all ingredients until well blended; cover.
Refrigerate several hours or until chilled.

**Contributed by Kelly V.E. from Kraftfoods.com
*Modified from original recipe

One-Pan Roast Pork with Parmesan Fries

2008-09-03T21:55:00.001-04:00

Ingredients:
1/4 cup KRAFT Grated Parmesan Cheese
1 egg white, beaten
1 tsp. garlic salt, divided
1-1/4 lb. Yukon gold or russet potatoes (about 4), cut into thin wedges
1 pork tenderloin (1 lb.)
2 Tbsp. KRAFT Balsamic Vinaigrette Dressing
1 Tbsp. honey

Directions:
HEAT oven to 425ºF.
Mix cheese, egg white and 3/4 tsp. garlic salt in large bowl.
Add potatoes; toss to coat.
Spread onto greased large baking sheet.
BAKE 15 min.
Place meat on same baking sheet next to potatoes;
sprinkle with remaining 1/4 tsp. garlic salt.
BAKE 20 min.
Combine dressing and honey; brush onto meat.
Continue baking 10 to 15 min. or until meat is cooked through (160ºF) and potatoes are tender, brushing meat occasionally with any remaining dressing mixture.

**Contributed by Kelly V.E. from Kraftfoods.com

Ham Chowder Soup

2008-09-03T21:51:00.001-04:00

Ingredients:
1/3 c. onion, chopped
1/2 c. celery, chopped
1 c. baby carrots, sliced
2 c. potatoes, diced (red skinned with the skin on is good)
1 tsp. salt
1/2 tsp. pepper
2 c. water
3 Tbsp. butter
8 oz. sharp shredded chedder cheese
1/3 c. flour
1 can of corn
2 c. milk

Directions:
Bring the first 7 ingredients to a boil.
Simmer on med/high heat for about 10-15 minutes.

Melt butter on med. heat in a med. sauce pan.
Slowly stir in the flour.
While stirring, slowly add the milk to the butter/flour mixture.
Sauce will thicken.
Then add the shredded cheese and the corn to the mixture.
Stir until cheese is melted.
Add sauce mixture to the cooked veggies.
Last, add 3 cups of diced ham to the soup and simmer for an additional 15 minutes.
May have to add an additional cup of water to thin out soup.

Additional Suggestions:
I sometimes use this to turn it into cheese broccoli by substituting broccoli for potatoes. I also leave the corn out for broccoli cheese soup

**Contributed by Jen R.
***Additional suggestions by Kelly V.E.

Cheesy Potatoes

2008-09-03T21:48:00.001-04:00

Ingredients:
32 oz frozen tator tots (other people use hash browns)
8oz Cheddar Cheese
1/2 C. onion minced
6 oz. sour cream
1 can cream of chicken soup
1/4 C. melted oleo
1 tsp. salt
1/4 tsp. pepper

Directions:
Mix ingredients together.
Bake 1 hour at 350 uncovered in a greased 9X13 pan.
Sprinkle with paprika if desired.

**Contributed by Kelly V.E.

Grilled Cheesy Potatoes

2008-09-03T21:47:00.001-04:00

Ingredients:
3 cups cubed red potatoes
5 tablespoons water, divided
1-1/2 cups cubed process cheese (Velveeta)
1 large onion, finely chopped
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons butter

Directions:
Place potatoes and 3 tablespoons water in a microwave-safe bowl.
Cover and microwave on high for 3-4 minutes or until almost tender; drain.
In a large bowl, combine the cheese and onion.
Stir in the potatoes.
Transfer to a double thickness of greased heavy-duty foil (about 18 in. square).
Combine the Worcestershire sauce, salt, garlic powder, pepper and remaining water;
sprinkle over potatoes.
Dot with butter.
Fold foil around potato mixture and seal tightly.
Grill, covered, over medium heat for 8-10 minutes or until potatoes are tender and cheese is melted.
Yield: 4 servings.

**Contributed by Kelly V.E. From Taste of Home

Marinated Ham Steaks

2008-09-03T21:44:00.002-04:00

Ingredients:
1/2 cup unsweetened pineapple juice
1 tablespoon brown sugar
1 tablespoon butter, melted
1 to 2 teaspoons ground mustard
1/8 teaspoon garlic powder
1/8 teaspoon paprika
1 fully cooked boneless ham steak (3/4 pound)

Directions:
In a large resealable plastic bag, combine the first six ingredients.
Add ham;
seal bag and turn to coat.
Refrigerate for at least 2 hours, turning occasionally.
Drain and reserve marinade.
Grill ham, uncovered, over medium-hot heat for 3-4 minutes on each side, basting frequently with reserved marinade.
Cut in half to serve.
Yield: 2 servings.

**Contributed by Kelly V.E. From Taste of Home
***I use this with any type of ham slices not just ham steak.

A "Cooking" Blog

2008-09-02T16:32:00.001-04:00

I stumbled upon this cooking blog earlier today and wanted to give the link to it. She has a really helpful idea as far as planning out meals 1 month at a time. I would love to be able to do it, I am just not sure I can make it work in our ity-bity kitchen :)...yet another reason to move.

http://everydaymealstoshare.blogspot.com/

Monkey Bread

2008-09-02T10:22:00.003-04:00

Ingredients:
4 Cans buttermilk biscuits (red package)
1 C. white sugar
1 Tbsp cinnamon
1 C brown sugar
1 stick butter/margarine

Directions:
Preheat oven to 350.
Grease bundt pan.
Mix white sugar and cinnamon in a plastic bag.
Cut each biscuit into quarters.
Shake biscuits in cinnamon-sugar mix and place in pan.
While rolling biscuits, melt butter and brown sugar on stove.
Pour melted brown sugar over the biscuits in pan.
Bake for 50 minutes or until golden brown on top.
Let sit in pan a few minutes then invert onto plate and serve.

**Contributed by Kelly V.E.

"More Please" SWIRLED™ Popcorn Mix

2008-08-31T21:18:00.002-04:00

Ingredients:
9 cups oven-toasted corn cereal squares
4 cups popped popcorn
1 1/2 cups (7 oz.) slivered almonds
1 cup packed light brown sugar
1/2 cup (1 stick) butter or margarine
1/2 cup light corn syrup
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® SWIRLED™ Milk Chocolate & Caramel Morsels
1 pkg. (6 oz.) sweetened dried cranberries

Directions:
PREHEAT oven to 250° F.
Grease large roasting pan.
Mix cereal, popped popcorn and nuts in roasting pan.
COMBINE brown sugar, butter and corn syrup in medium, heavy-duty saucepan.
Bring to a boil over medium heat, stirring constantly.
Boil, without stirring, for 5 minutes.
Remove from heat;
Stir in vanilla extract and baking soda.
Pour evenly over cereal mixture;
Stir to coat evenly.
BAKE for 45 minutes, stirring every 15 minutes.
Cool completely in pan, stirring frequently to break apart mixture.
Stir in morsels and cranberries.
Store in airtight container.

Estimated Times:Preparation - 20 min Cooking - 45 min Yields - 10 servings (2 cups each)

** Contributed by Kelly V.E.
***I make it in a disposable roaster pan for easy clean up!

"Gourmet" Sandwich

2008-08-31T15:07:00.003-04:00

I don't know what the actual name of this sandwich is...

Ingredients:
2 pkg. refrigerated french bread dough
1/4 lb. each of turkey, roast beef, and ham lunch meat
1/4 lb. cheese slices (white American or provolone)
light Italian dressing

Directions:
Place the two french bread loafs on a baking sheet so that the ends meet, forming a large circle; seam side DOWN.
Bake at the temperature given on the package for the time allotted or until golden brown.
Allow bread to cool a little.
Slice bread all the way around forming two circles.
Arrange lunch meat and cheese on the bottom ring.
Apply dressing to the top ring and place on top of meat and cheese.
If bread is completely cool, place the entire sandwich back in the oven for 10 minutes or less to warm slightly.
Cut into individual sizes and serve.

Tender Chicken Nuggets

2008-08-31T14:59:00.003-04:00

Ingredients:
1/2 C seasoned bread crumbs
2 Tbsp Parmesan cheese
1 egg white
1 lb boneless, skinless chicken breast, cut into 1 in. cubes

Directions:
Preheat oven to 400 degrees.
In a large resealable plastic bag, combine bread crumbs and cheese.
In a shallow bowl, beat the egg white.
Dip chicken pieces in egg white, then place in bag and shake to coat.
Place on a 15 x 10 in. baking pan, coated with cooking spray.
Bake uncoved for 12-15 minutes or until no longer pink, turn once.

**From Taste of Home

White Chicken Chili

2008-08-31T14:56:00.003-04:00

Ingredients:
2 lbs. cooked chicken
4 (15 oz.) cans great Northern white beans, drained and rinsed
24 oz. or smaller jar of mild salsa
8-12 oz. Monterey Pepper Jack cheese
2 tsp cumin
1 can chicken broth

Directions:
Mix all ingredients. Heat a few hours in a crock pot.

Grilled Brushetta Chicken

2008-08-31T12:59:00.003-04:00

Ingredients:
1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

Directions:
PLACE large sheet of heavy-duty foil over half of grill grate.
Preheat grill to medium heat.
Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag.
Turn bag over several times to evenly coat chicken with the dressing.
Refrigerate 10 min. to marinate.
Remove chicken from marinade; discard bag and marinade.
GRILL chicken on uncovered side of grill 6 min.
Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.
TURN chicken over; place, cooked-side up, on foil on grill.
Top evenly with tomato mixture.
Close lid and grill an additional 8 min. or until chicken is cooked through (165ºF).

Prep Time:5 min
Total Time:30 min
Makes:4 servings

**Contributed by Kelly V.E. from Kraft Foods

Peanut Butter -- Oreo Pie

2008-08-31T09:24:00.000-04:00

Ingredients:
Crust: 1 ¼ C. Oreo crumbs
¼ C. Sugar
¼ C. Butter – melted
Filling: 8oz Cream Cheese
1 C. Peanut butter
1 C. Sugar
1 Tbsp softened Butter
1 tsp Vanilla
1 C. Heavy Whipping Cream

Directions:
Combine crust ingredients and press into a pie plate.
Beat cream cheese, peanut butter, sugar and vanilla until smooth.
Fold in the whipping cream.
Spoon into the pie crust.
Freeze.

**Contributed by Jen D.

Favorite Apple Crisp

2008-08-31T09:23:00.002-04:00

Ingredients:
4 heaping cups of sliced Granny Smith Apples
¼ C. Orange juice
1 C. sugar
¾ C. Whole wheat flour
½ tsp cinnamon
¼ tsp nutmeg
Dash of salt
½ C. Butter (keep at room temp - do NOT melt)

Directions:
Mound Apples in a 9" pie plate or an 8x8 glass dish.
Sprinkle and toss with the orange juice.
In a separate bowl, combine sugar, flour, spices and salt.
Cut in the butter till mixture is crumbly.
Sprinkle over the apples.
Bake at 375 for 45 minutes or until apples are tender and topping is crisp.

**Contributed by Jen D.

Taco Soup

2008-08-31T09:22:00.001-04:00

Ingredients:
1 lb Hamburger, browned and drained
1 can Black beans, drained and rinsed
1 can Ro-tel tomatoes
1 lb pkg Frozen corn
1 pkg Taco seasoning mix
1 pkg Dry Ranch dressing
4 C. water

Directions:
Simmer all of the above for 30 minutes.
Top each bowl with a scoop of sour cream, a few crushed tortilla chips and some shredded cheese.

**Contributed by Jen D.

Baked-Herb Chicken

2008-08-31T09:21:00.002-04:00

Ingredients:
4 Chicken Breasts
½ C. Butter
½ tsp. Garlic
2 Tbsp Chives
2 Tbsp Parsley
1 tsp. Marjoram
½ tsp Salt
½ tsp Sage
1 Chicken bouillon cube

Directions:
Place chicken in a glass 8x10 dish (if using a 9x13, you might want to use a little more butter so the sauce doesn’t bake away).
Melt butter and mix in all the spices.
Pour over chicken.
Bake at 350 for 1 hour.
Baste chicken every 20 minutes or so to keep moist.

** Contributed by Jen D.

Savory Chicken Sandwich

2008-08-31T09:20:00.002-04:00

Ingredients:
4 Chicken Breasts
4 Chicken Thighs
1 envelope onion soup mix
¼ tsp Garlic salt
¼ C. Italian Salad dressing
¼ C. Water
14-16 buns (any kind)

Directions:
Place chicken in a 5qt crock-pot.
Sprinkle with garlic salt and onion soup.
Pour dressing and water over the Chicken.
Cover and cook on low for 8-9 hours.
Remove from crock-pot and cool.
Cut or shred meat into small pieces and return to dish.
Serve with a slotted spoon on buns.

**Contributed by Jen D.

Disappearing Chicken Dip

2008-08-31T09:19:00.002-04:00

Ingredients:
8 oz Cream cheese, softened
1 C. Sour cream
1 C. Mayo
2 (4oz) cans of Chopped Green Chili’s
12oz shredded Cheddar Cheese
1 large can of Shredded Chicken
½ tsp Garlic salt
½ C. Salsa

Directions:
Combine cream cheese, sour cream, and mayo.
Mix well until smooth.
Add rest of ingredients and mix well.
Spread into a greased 9x13 pan.
Bake at 350 for 45 minutes, or until edges start to brown and the middle is bubbly.
*Serve with tortilla chips

**Contributed by Jen D.

Best-Ever Banana Bread

2008-08-31T09:18:00.000-04:00

Ingredients:
1 C. sugar
3 Tbsp butter
2 Eggs
2 Ripe bananas
½ tsp vanilla
5-6 Tbsp sour cream
1 ½ C. whole wheat flour
½ tsp salt
1 tsp baking soda

Directions:
Grease and flour one loaf pan.
Cream together the sugar and the butter.
Add the eggs, bananas, vanilla and the sour cream.
Beat together until mixed.
Sift the w.w flour, salt and baking soda together in a small bowl.
Mix flour mix in with the banana mixture.
Beat for about 30 seconds and pour into the floured bread pan.
Bake at 375 degrees for 45 minutes or until toothpick comes out clean.

**Contributed by Jen D.

Cashew Salad

2008-08-31T09:16:00.001-04:00

Ingredients:
Salad
1 head lettuce, chopped
1 C. Cashews
1 C. Shredded Swiss Cheese
1/3 lb fried and broken bacon (or ½ jar of real bacon bits)
Dressing
1 C. Veg. oil
¾ C. sugar
1/3 C. Vinegar
1 tsp Mustard powder
1 tsp poppy seed
1 tsp ground onion

Directions:
Mix lettuce, cashews, cheese and bacon bit together in a large serving bowl.
Mix dressing ingredients in a separate bowl.
Mix well.
Pour over salad JUST before serving.

**Contributed by Jen D.

Chicken and Rosemary Pizza

2008-08-31T09:13:00.004-04:00

Ingredients:
1 Boboli THIN crust pizza
1 can Chicken (12.5oz), drained
1 C. Red onion, sliced
¼ C. fresh parsley, snipped
1 tsp. dried rosemary
½ tsp. salt
¼ tsp. pepper
8oz shredded Mozzarella cheese
1 garlic clove, pressed
2 Tbsp Olive Oil

Directions:
Preheat oven to 425 degrees.
In a bowl, combine chicken, onion, parsley, olive oil, pressed garlic, rosemary, salt, pepper, and 1 ½ cups of cheese.
Mix well.
Spread chicken mixture over pizza crust.
Sprinkle remaining cheese.
Bake until golden brown, approx. 15 minutes.

Alfredo Sauce
Ingredients:
1 pt. Heavy Whipping Cream
1 stick Butter
8oz cream cheese
¾ C. Parmesan Cheese, grated
1 tsp. garlic powder

Directions:
Over med-low heat, melt butter and add the cream cheese.
Then add Parmesan cheese and garlic powder.
Mix well and slowly add the whipping cream.
Use with Chicken & Rosemary pizza or serve over pasta.

**Contributed by Jen D.

Chicken Broccoli Braid

2008-08-31T07:06:00.005-04:00

, cIngredients:
12 oz. cooked chicken, chopped (2 cups - about3 cooked boneless skinless chicken breast halves)
1 C. broccoli, chopped
1/2 C. red bell pepper, chopped
1 clove garlic, pressed
4 oz. sharp Cheddar cheese, shredded (1 cup)
1/3 C. mayonnaise
2 tsp. All-purpose Dill Mix (or 1 teaspoon dillweed)
1/4 tsp. salt (optional)
2 pkg. (8 oz. each) refrigerated crescent rolls
1 egg white, lightly beaten
2 T. slivered almonds

Directions:
Preheat oven to 375ºF.
Chop chicken and broccoli and place in bowl.
Add chopped red bell pepper.
Press garlic over mixture and shred cheese over mixture.
Add mayonnaise, dill mix and salt.
Mix well.
Unroll package of crescent rolls.
Do not separate.
Arrange longest sides of dough across width of 12 x 15-inch pan and repeat with remaining package of dough.
Roll out dough to seal perforations.
On long side of pan, cut dough into strips 1 1/2 inches apart, 3 inches deep leaving approximately 6 inches in the center of dough for filling.
Spread filling evenly over middle of dough.
To braid: lift strips of dough across mixture to meet in center, twisting each strip one turn. Continue alternating strips to form braid.
Tuck ends under to seal at ends.
Brush egg white over dough and sprinkle with almonds.
Baked 25-28 minutes or until deep golden brown.

**Contributed by Kelly V.E.; modified from Pampered Chef
***Good for company or shower

Baked Spaghetti

2008-08-31T07:04:00.002-04:00

Ingredients:
1 egg
leftover spaghetti noodles (at least 2 handfuls, cooked)
Parmesan cheese to taste
parsley to taste
spaghetti sauce (14-16 oz)
8 oz. ricotta cheese / cottage cheese
1/3 cup sour cream / plain yogurt
enough meatballs (12+?)
1/3 to 1/2 of 10 oz. pkg frozen chopped spinach, thawed & squeezed (optional!)
1-2 cups mozzarella cheese, shredded

Directions:
Preheat oven to 350 degrees
Scramble egg.
Toss / hand mix leftover spaghetti noodles with egg.
Sprinkle Parmesan cheese & parsley into noodle mixture to taste.
Lay noodles in bottom of 1.5 qt. casserole pan or large loaf pan.
Top noodles with pre-cooked meatballs and gently press meatballs into noodles
Combine 1/3 cup sour cream, 8 oz. ricotta cheese and spinach.
Press cheese mixture gently onto meatballs & noodles.
Top with spaghetti sauce then mozzarella cheese

Bake 30-40 minutes at 350 degrees until cheese is melted & bubbly. Let sit 5-10 minutes before serving otherwise it's a little watery.

**Contributed by Joy E.
***We like this casserole with a green veggie (cooked or a salad) and bread. The recipe as is makes 4 good-size servings.

Ranch-Garlic Pretzels

2008-08-30T13:48:00.004-04:00

Ingredients:
1 bag of pretzel sticks
1 pkg dry ranch dressing mix
1/4 C canola oil
1/4 tsp garlic salt (or powder)

Directions:
Put pretzels into a large, resealable container.
Mix oil, garlic salt, and dressing mix together.
Pour mixture over pretzels.
Close container and shake.
Allow pretzels to sit for a few hours before serving.

Taffy Apple Pizza

2008-08-30T13:45:00.003-04:00

Ingredients:
1 roll of refrigerated sugar cookie dough
8 oz cream cheese, softened
5 Tbsp brown sugar
5 Tbsp creamy peanut butter
3/4 tsp vanilla extract
1 medium tart apple, thinly sliced
2 1/2 Tbsp chopped, unsalted peanuts
3/4 tsp cinnamon
5 Tbsp caramel ice cream topping, warmed

Directions:
With lightly floured hands, pat cookie dough evenly onto pizza pan (can be done in 9 x 3 pan as well) coated with cooking spray.
Bake at 350 for 12-14 minutes or until lightly browned.
Cool.

In a mixing bowl, beat the cream cheese, brown sugar, peanut butter and vanilla.
Spread over crust.
Arrange apple slices on top.
Sprinkle with peanuts and cinnamon.
Drizzle with caramel topping.
Cut into wedges.

*Modified from Taste of Home

Summer Time Slush

2008-08-30T13:38:00.003-04:00

Ingredients:
3 cups water
2 ½ cups sugar
12 oz frozen lemonade
12 oz frozen orange juice
46 oz pineapple juice
3 cups cold water

Directions:
Boil together 3 cups water and sugar.
Add lemonade and orange juice.
Remove from heat.
Add pineapple juice and cold water.
Pour into 2 9x 13 pans and freeze.
Cut into cubes and serve over sprite (crush up with fork once in glass).

Black-Eyed Pea Salsa

2008-08-30T11:14:00.002-04:00

Ingredients:
4 lg. tomatoes, seeded and chopped
16 oz. frozen corn, thawed
15 1/2 oz. black-eyed peas, rinsed and drained
1/2 C green peppers, chopped
3 green onions, sliced
2 Tbsp fresh cilantro, minced
1 C Italian salad dressing
tortilla chips

Directions:
In a large bowl, combine the first six ingredients.
Drizzle with dressing and toss to coat.
Serve with tortilla chips.

For best results, refrigerate overnight.

(Recipe received from Kelly -- Taste of Home??)

Lemonade Pie

2008-08-30T11:11:00.002-04:00

Ingredients:
6 oz. frozen lemonade, thawed
14 oz. sweetened condensed milk
12 oz. cool whip, thawed
9 oz. graham cracker pie crust

Directions:
Mix lemonade with milk.
Stir in cool whip.
Mix until well blended.
Pour in crust.
Refrigerate for at least 4 hours before serving.

Oven Fried Pork Chops (Better Homes)

2008-08-30T11:06:00.002-04:00

Ingredients:
4 pork chops
2 Tbsp butter/margarine, melted
1 egg, beaten
2 Tbsp milk
1/4 tsp pepper
1 C stuffing, crushed

Directions:
Preheat oven to 425 degrees.

Pour butter into 9 x 13 pan.
Combine egg, milk, and pepper.
Dip chops into egg mixture.
Coat with crushed stuffing.
Place in pan.
Bake for 10 minutes.
Turn chops and bake 10 more minutes or until no longer pink and juices run clear.

Cream Cheese Crescent Bars

2008-08-30T11:02:00.001-04:00

Ingredients:
2 pkgs crescent rolls
1 1/2 C sugar, divided
1 egg, separated
1 8 oz. cream cheese, softened
2 tsp. vanilla, divided

Directions:
Preheat the oven to 350 degrees.

Beat cream cheese, 1 C sugar, egg yolk, and 1 tsp vanilla until smooth.
Put 1 pkg crescent rolls in an ungreased 9 x 13 pan.
Spread cream cheese mixture over rolls.
Put 2nd pkg crescent rolls on top.
Brush with egg yolk.
Mix 1/2 C sugar and 1 tsp. vanilla and sprinkle on top.
Bake at 350 for 30-35 minutes.

Good Eats

2008-08-30T10:11:00.000-04:00

I have decided that I want to start a blog for recipes. I love to cook, but there are many times that I want a new recipe. This blog will only work if you are willing to help me out -- I need your recipes too. If you have a recipe that you like from another source, please let me know that source so I can include it as well. You can email me your recipes (through profile) and I will give you credit for the idea.

I want you to be able to come here and find different ideas as well. I will label the recipe ideas according to category, so you can come and choose a category and scroll through to find something you like.