April 08 Recipes

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Awesome Corn Bread Stuffing!

Corn Bread Stuffing
Makes - Giant batch - enough for a 17pd turkey + extra!

Ingredients
3 batches of corn bread (Jiffy blue box mixes); cook as directed on packages then cut bread into cubes.
4 cups of chopped celery
4 cups of chopped onion
1/4 cup butter
6 eggs
2 cans of chicken broth
4 chicken bouillon
2 Tbsp sage
2 Tbsp poultry seasoning
2 Tsp of Pepper

Directions
[LIST=1]

  • Cook and cool the corn bread. Once cool, cut into cubes.
  • In a large skillet, saute the celery and onion in the melted butter until soft.
  • In a microwaveable safe dish, combine the bouillon and broth. Heat until the bouillon is disolved.
  • In a very large bowl, combine the eggs, broth & seasoning.
  • Stir in the prepared cornbread; mix well. The corn bread will fall apart.
  • If cooking inside a turkey, bake at 325 for 30 minutes longer than the directions on the turkey.
  • If cooking outside the turkey, pour into appropriate size bake dish and bake covered at 325 for about 1.5- 2 hours
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    Frozen Cranberry Cheesecake
    Makes 2 pies

    Ingredients
    8oz pkg cream cheese; softend
    1/2 cup sugar
    1 pkg cool whip
    1 can whole berry cranberry sauce
    2 ready made graham cracker, chocolate, or shortbread pie crusts

    Directions
    With an electric hand mixer, blend together the cream cheese and sugar. Stir in the cool whip and then add the cranberry sauce. Stir until well combined. Pour into pie crusts and freeze until set.

    To serve, let soften just a bit -- slice and serve. Refreeze any leftovers.

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    Chocolate Pecan Pie (pic too)

    1/2 cup margarine, melted
    1 cup light corn syrup
    1 cup white sugar
    1/4 cup unsweetened cocoa powder
    1 teaspoon vanilla extract
    1/4 teaspoon salt
    4 eggs
    1 cup chopped pecans
    1 recipe pastry for a 9 inch single crust pie

    DIRECTIONS
    Preheat oven to 325 degrees F (165 degrees C).
    In a heavy saucepan combine melted margarine, corn syrup, white sugar and cocoa. Cook over low heat, stirring constantly, until sugar dissolves. Add vanilla, salt and eggs, stirring well. Stir in 1/2 cup pecans. Mix well.
    Pour filling into unbaked pastry shell and top with remaining 1/2 cup pecans. Bake at 325 degrees F(165 degrees C) for 55 minutes. Let cool and serve.

    **** if you dont want the pecans to sink to the bottom (the ones inside) you can shake with a bit of flour before adding to chocolate*****

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    --------------------------------------------------------------------------------

    Pork Chops in Creamy Champagne Sauce with Rustic Garlic Mashed Potatoes
    Ingredients
    4 medium red potatoes, unpeeled and quartered
    4 peeled garlic cloves
    1/2 cup sour cream
    2 tablespoons freshly chopped parsley leaves
    Salt and freshly ground black pepper
    1 tablespoon olive oil
    6 pork loin chops (about 5 ounces each)
    1/4 cup chopped shallots
    2 teaspoons dried thyme
    1 teaspoon dried tarragon
    1 cup sparkling wine or dry Champagne
    1 tablespoon all-purpose flour
    1 cup milk
    Directions
    Place potatoes and garlic in a medium saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Cook 8 minutes, until potatoes are fork-tender. Drain and return potatoes and garlic to pan. Add sour cream and mash until almost smooth (or lumpy if desired). Stir in parsley and season, to taste, with salt and black pepper.

    Meanwhile, heat oil in a large skillet over medium-high heat. Season pork with salt and black pepper and add to hot pan. Cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. To the same pan, add shallots and cook 2 minutes, until soft. Add thyme and tarragon and cook 1 minute, until fragrant. Add sparkling wine and cook 1 minute. Whisk flour into milk and add to pan. Return pork to pan and simmer 3 to 5 minutes, until pork is cooked through and sauce thickens. Serve 4 pork chops with all of the sauce and mashed potatoes.

    Grilled Asian Pesto Chicken

    Pesto
    1 cup packed fresh basil
    1 cup packed fresh cilantro
    1 cup packed fresh mint
    * I added a handful of fresh italian parsley too*
    1/4 cup evoo(Extra Virgin Olive Oil)
    2.5 tbls lime juice
    1 Tbl sugar
    1 tsp salt
    pepper to taste

    grill chicken with a coating of pesto

    top with a small amount of pesto after grilled and serve!

    Roman Style Chicken
    excellent recipe

    Ingredients
    4 skinless chicken breast halves, with ribs
    2 skinless chicken thighs, with bones
    1/2 teaspoon salt, plus 1 teaspoon
    1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
    1/4 cup olive oil
    1 red bell pepper, sliced
    1 yellow bell pepper, sliced
    3 ounces prosciutto, chopped
    2 cloves garlic, chopped
    1 (15-ounce) can diced tomatoes
    1/2 cup white wine
    1 tablespoon fresh thyme leaves
    1 teaspoon fresh oregano leaves
    1/2 cup chicken stock
    2 tablespoons capers
    1/4 cup chopped fresh flat-leaf parsley leaves
    Directions
    Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

    Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

    If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.

    AMAZING meatloaf
    Im not a meatloaf gal.. and this really blew me away.. its truly delish and I served with mashies.

    INGREDIENTS
    1/2 cup packed brown sugar
    1/2 cup ketchup (I used organic)
    1 1/2 pounds lean ground beef (I added leftover uncooked pork sausage too)
    3/4 cup milk
    2 eggs
    1 1/2 teaspoons salt
    1/4 teaspoon ground black pepper
    1 small onion, chopped
    1/4 teaspoon ground ginger
    3/4 cup finely crushed saltine cracker crumbs

    DIRECTIONS
    Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
    Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
    In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
    Bake in preheated oven for 1 hour or until juices are clear.
    When finished flip onto serving platter and slice.

    Crab Salad Cups

    Ingredients
    1 pound shelled cooked crab
    1/2 cup mayonnaise
    2 tablespoons chopped flat-leaf parsley
    1/4 cup minced red onion
    1 teaspoon sugar
    Kosher salt and freshly ground black pepper
    16 medium butter lettuce leaves (about 2 heads)
    1 avocado, cut into 16 thin slices
    2 teaspoons prepared cocktail sauce
    1 lemon, sliced into small wedges
    Preparation

    1. In a medium bowl, stir together crab, mayonnaise, parsley, onion, and sugar until well combined. Add salt and pepper to taste, then chill until ready to serve.2. Arrange lettuce on a large platter. Place about 2 tbsp. crab mixture onto center of each leaf. Top each with a slice of avocado, about 1/8 tsp. cocktail sauce, a lemon wedge, and salt and pepper to taste.Make ahead: Prepare through step 1 and chill, covered, up to 1 day.

    Salmon Rissoto
    2 filets of salmon roasted with s/p and flaked into chunks
    12oz arborio rice
    4 C chicken stock (or whatever stock you want)
    1/2 C white wine
    1 onion minced
    1/4 C FF half aand half (or heavy cream)
    1T butter
    1T oil
    1/4 C parmsean cheese grated

    in one pot simmer stock

    cook onion in oil and butter until translucent add rice and coat well 1-2 mins
    add wine and cook until evaporated
    add 1 ladel of stock to rice mix and cook until evaporated
    continue to add 1 ladle at a time until all stock is gone and the rice is soft and creamy 18-20mins
    throw in your salmon
    add in the cream or half and half
    a pinch of smoked paprika is nice
    and cheese
    for color I add some flat leaf parsley on top

    rmc
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    for easy dish loving momma's like myself..LOL

    Easy chicken and rice dish:

    1 cup rice
    1 cup water
    1 can of cream of mushroom soup (or any cream soup)
    1 package lipton onion soup mix
    any chicken ( I use frozen chicken breasts from the bags usually)
    Broccoli or celery optional
    Couple tablespoons melted butter

    Use glass baking dish like a lasagna dish. Throw in uncooked rice, water, soup, melted butter, lipton onion soup mix and mix all together. I usally add some frozen brocolli or something. Place chicken on top of uncooked mess (will be sitting partly in liquid). Salt and pepper chicken if you want, but rice will be flavorful enough from from the soup mix. Throw in oven at I believe 325 for 2 hours.

    Really easy to throw together, but does take a while to cook in the oven with everything frozen and uncooked.
    __________________

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    Berry Zucchini Bread

    Ingredients

    3 eggs, lightly beaten
    1 cup vegetable oil
    3 teaspoons vanilla extract
    2 1/4 cups white sugar
    2 cups shredded zucchini
    3 cups all-purpose flour
    1 teaspoon salt
    1 teaspoon baking powder
    1/4 teaspoon baking soda
    1 tablespoon ground cinnamon
    1 pint fresh berries of your choice (I used raspberries)

    Directions

    Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
    In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.

    Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

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    Crunchy Chicken & Rice

    1 can (10.75 oz) Cream of Mushroom Soup
    2 cups Milk
    2 cups cooked, cubed chicken
    1 cup cooked rice
    2 cans (14.5 oz ea) Green Beans, drained
    1 jar (4 oz) Mushrooms, drained
    2 Tbsp chopped Pimento
    1 cup grated Cheddar Cheese
    1 can (2.8 oz) Fried Onions (French's or similar)

    In a large saucepan, combine soup and milk. Heat to just boiling, stirring constantly. Remove from heat and stir in the chicken, rice, beans, mushrooms, pimento, 1/2 cup grated cheese and 1/2 of the onion rings. Pour mixture into a greased 2-quart casserole. Bake, covered, in a 350 degree oven for 40 minutes. Remove cover, top with remaining cheese and onions and bake an additional 5 minutes or until cheese has melted.

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    Yummy Banana Pancakes

    2 cups complete Pancake/Waffle Mix (I used the store brand)
    1 1/2 cups water
    1 cup mashed, ripe banana
    1 tbsp vanilla
    1/2 tsp nutmeg
    1 tsp cinnamon

    Stir water and mix together just until big lumps are gone. Fold in bananas and other ingredients. Fry on hot griddle (375 degrees F). Mmmmmm....

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    Tomato Bisque Soup

    1 onion, diced (we use half, because DH doesn't like too much onion)
    1/2 stick butter
    1 1/3 cup milk
    can of diced tomatoes
    can of tomato soup
    dash of thyme, basil, white pepper, cayenne pepper

    Throw butter and onion into a pot and cook until tender. Add all other ingredients and cook until desired temp is reached.

    Very simple and fast! Noelle loves it, too. Smile I use reduced fat tomato soup and will sometimes use less butter to get it healthier. Almost better as leftovers. Just watch the cayenne - it can get spicy in a hurry!

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    To DIE for good, and super fast and easy!

    MARS BARS SQUARES

    Melt for 1 minute in microwave: 8 Mars Bars & ¾ Cup Butter.
    Mix really well.
    Mix in: 6 Cups Rice Krispies
    Press into a 9 x 13 pan.

    Topping:

    Melt for 1 minute in microwave: 1 pkg. milk chocolate chips & ½ Cup Butter.
    Mix really well again. Spread over top of Rice Krispie mixture.
    Refrigerate then cut into bars!
    Freezes well.

    SLOPPY JOE CASSEROLE

    2 cups dry penne pasta
    1 – 1 ½ lbs. lean ground beef
    1 pkg. Club House sloppy joes seasoning mix
    1 can tomato soup
    ½ can sliced black olives
    ½ can corn
    1 red bell pepper, chopped
    a few stalks green onion, chopped
    1 ½ cups marble cheese, grated

    Boil pasta according to pkg. directions; set aside.
    Brown ground beef; add sloppy joe seasoning, tomato soup, olives, corn, red pepper, green onion, and finally cooked pasta. Cover with grated cheese.
    Put in a covered casserole dish and bake for 30-40 minutes at 350 degrees F.

    Meat Muffins (just meatloaf in muffin tins!)

    2 lbs lean ground beef
    2 eggs
    1 pkg. dry onion soup mix
    1 box stove top stuffing
    1 c. water
    8 oz. tomato sauce

    Mix all together. Spray 12 muffin tins with nonstick spray. Divide mixture into each. Bake at 350 for 35-40 min.

    5 MINUTE CHOCOLATE MUG CAKE

    4 tablespoons flour 


    4 tablespoons sugar 


    2 tablespoons cocoa 


    1 egg 


    3 tablespoons milk 


    3 tablespoons oil 


    3 tablespoons chocolate chips (optional) 


    a small splash of vanilla extract 


    1 large coffee mug

    

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. 

Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.

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    Slow Cooker Chicken & Dumplings

    4 skinless, boneless chicken breast halves, thawed
    2 tablespoons butter
    2 (10.75 ounce) cans condensed cream of chicken soup
    1 onion, finely diced
    1 (16 oz) package jumbo refrigerated biscuit dough, torn into pieces
    1 cup frozen or two cans drained mixed veggies
    1 can reduced sodium chicken broth
    Sage, cumin, oregano, salt and pepper to taste (sorry to you measure-ers, I just sprinkled a bit of each!)

    1. Mix all ingredients except biscuits in slow cooker. Cook on High, 5-6 hours or low for longer.
    2. 1 1/2 to 2 hours before serving, tear biscuit dough and stir into mixture (this would be around hour 4 of cooking).
    3. When biscuits are cooked through, serve and enjoy!!

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    Orange Poppyseed Cake

    3 cups all purpose flour
    1 1/2 t salt
    1 1/2 t baking soda
    1 T poppyseeds
    3 eggs
    2 1/4 cups sugar
    1 1/2 t each of vanilla, almond, and butter flavorings
    1 1/3 cup oil
    1 1/2 cup milk

    Combine Flour, salt, baking powder, and poppyseeds, set aside.
    Beat eggs, sugar, and flavoring till just combined. Mix milk and oil together and alternate adding the flour mixture and milk oil mixture to the eggs and sugar. Just following simple cooking guidelines of adding dry ingredients to wet so that the flour doesn't lump when added. KWIM??? Bake at 350 for 1 hour or until cake is brown and top is cracked and toothpick comes out clean. I use a bundt pan, but you can use 2 8" loaf pans.

    Orange Glaze

    1/4 cup orange juice
    3/4 cup sugar
    1/2 t each of butter, vanilla, and almond flavoring
    stir all together and let sit while cake is baking.

    When cake is done baking, let sit in pan for 5 minutes. Remove from pan and poke holes all over with an ice pick or meat thermo or something about that size. pour glaze over cake. ENJOY

    Variations. While this cake is TOO DIE FOR, I sometimes find the almond to be a little over powering and will replace it in the glaze with pure orange extract.

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    Blueberry Crumble Bars

    1 C white sugar ( or splenda for those dieting)
    1 tsp baking powder
    3C AP flour
    1C shortening
    1 egg
    1/4 tsp salt
    1pinch of cinnamon

    4C blueberries
    1/2 C sugar (or splenda)
    3T cornstarch

    375 preheat
    mixsugar,baking powder,flour salt and cinnamon
    cut in with a fork the shortening and egg.. dough will be crumbly

    seperate bowl combine blueberries, 1/2 C sugar and cornstarch toss to coat
    pat half of the dough into a 13x9 pan that is greased
    add the blueberry layer
    pat the other half of the dough on top

    bake 45 mins until light brown on top

    into the fridge to cool faster.. MUST BE COOLED to cut and eat!
    **** I would add vanilla extract next time *** maybe a tsp

    you can use any fruit really... blueberries were awesome

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    Raspberry cream cheese bars:

    3/4 C butter soft
    1C brown sugar
    1.5 C All Purpose flour
    1.5 C quick cooking oats
    1/2tsp baking soda
    1/2 tsp salt
    1/2 C sugar
    2 8oz cream cheese packets..(I used low fat ones)
    2 large eggs
    1T raspberry fruit spread

    1 12 oz jar of raspberry fruit spread/ preserves
    1/2 C sliced almonds

    Oven at 350
    grease a 9x13 glass dish

    mix butter and Brown sugar
    in a separate bowl mix flour, oats,baking soda,salt

    slowly mix the dry ingredients into the butter mix
    remove a generous cup of mixture to the side

    press the rest into the pan to make the crust

    bake 11 mins.. no longer than 13mins

    meanwhile
    mix cream cheese, 1T preserves, eggs,sugar... beat until well mixed

    layer the cream mix over the crust (crust can still be hot)
    then swirl on top the jar of preserves mixing into the cream cheese a bit

    top it with the mixture of leftover crust crumbles and almonds..

    bake 25-30 mins

    cool completely before cutting into squares.

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    Sweet and Spicy Citrus Tilapia

    4 Tilapia Fillets

    1/2 C Orange Juice
    3 T Lime juice fresh (2 limes)
    1 T Brown Sugar
    1 T Olive Oil
    2 Tsp Soy Sauce
    1/2 tsp Salt
    1/2 Tsp Ground Cumin
    1/4 Tsp Pepper
    1/4 Tsp red pepper
    2 Garlic cloves smashed
    Sprinkle of Paprika

    Mix First 9 ingredients (OJ-red pepper)
    pour over fish in broiling pan (spray pan with cooking spray!)
    Marinade 1 Hr
    Preheat Oven to Broil
    Sprinkle paprika over fish
    add smashed garlic broken up over top
    Broil 15 mins
    When fish is done spoon remaining sauce over the fish

    *served with whole wheat couscous that was seasoned with Cumin and salt and pepper*

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    Posting from another thread for easy reference. Thanks Em! Smile

    "Emilys3Guppies" wrote:

    My muffin recipe is really easy...

    2c flour
    1tsp baking soda
    1/2tsp salt

    1/2c soft butter
    3/4c brown sugar
    2 eggs
    1tsp vanilla
    3/4c milk

    Then if I want blueberry muffins I add 1.5 cups of blueberries (or cranberries, or strawberries, or chocolate chips, or whatever). If I want banana muffins I add 3-4 smashed bananas but omit the milk from the recipe because bananas are so moist.

    Cream together the butter & sugar. Add the egg, milk (if using) and vanilla. Then mix the dry ingredients & fruit in. Don't overmix or they will be tough because the gluten will be overworked. Bake at 350* for about 18-20 minutes.

    Seriously, the easiest but tastiest muffin recipe...and I used to be a baker for a local bakery...this is my fav recipe. I'll use whole wheat flour instead of regular sometimes. Sometimes I"ll sprinkle the top of the muffins with white sugar for a bit of crunch. Or sprinkle with a bit of oats for crunch. Or grind up a 1/2 cup of oats in the blender to a flour and sub that in for a 1/2 cup of the flour. Or a 1/2 cup of wheat germ instead of a 1/2 cup of flour. So many variations on a very basic recipe. But soo soo yummy!!

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    (:lurk: Just saw this thread on the "Keepers" board, and thought I would add a few!)

    CABBAGE SOUP

    Ingredients
    3 tablespoons olive oil
    1/2 onion, chopped
    2 cloves garlic, chopped
    2 quarts water
    4 teaspoons chicken bouillon
    1 teaspoon salt, or to taste
    1/2 teaspoon black pepper, or to taste
    1/2 head cabbage, cored and coarsely chopped
    1 carrot thinnly chopped/ shredded (Optional)
    1 (14.5 ounce) can diced Italian-style stewed tomatoes (or regular tomatoes & add italian seasoning)

    Directions
    1.In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
    2.Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage (& carrots). Simmer until cabbage wilts, about 10 minutes.
    3.Stir in tomatoes. Return to a boil, then simmer 15 to 30 minutes, stirring often.

    BANANA BREAD
    1 c. shortening
    2 c. white sugar
    6 very ripe bananas, mashed
    4 eggs
    2 1/4 c. all-purpose flour (I like to use half whole wheat flour)
    1 tsp. salt
    2 tsp. baking soda
    1 tsp. ground cloves
    2 tsp. ground cinnamon
    1 tsp. nutmeg
    1 c. chopped walnuts or pecans (optional)
    Preheat oven to 350*. Spray two 9×5 loaf pans with non-stick cooking spray. (I like to make muffins too. This recipe will make 18 muffins and 1 loaf.)

    Cream shortening and sugar until light. Beat in eggs one at a time. Sift together flour, salt, baking soda and spices. Add to shortening mixture and mix well. Thoroughly mash bananas. Stir into batter, then stir in nuts (if desired). Pour into prepared pans.

    Bake loafs 45 min - 1 hour. Bake muffins about 30 min.

    ** Side note- if you put your bananas in the freezer when they start to go brown you will always have enough on hand to make this**

    SUPER EASY RANCH CHEESEBALL

    1 package ranch dip
    1 package cream cheese
    1 jar of real-style bacon bits

    Take cream cheese out of fridge to soften. Combine with ranch dip package and form into a cheese ball. Press bacon bits around outside. Serve with crackers or whatever appeals to you.

    CHEESY HASHBROWN CASSEROLE

    2lb frozen hashbrown potatoes thawed completely
    1 small onion chopped finely
    1 can cream of cream of chicken soup
    1 can of cheddar cheese soup
    1 pint of sour cream
    2 cups shredded cheddar
    1 jar (15 or 16oz) of cheese whiz (off brand is fine)
    1 tsp salt
    ½ tsp black pepper
    ½ cup margarine or butter melted
    2-4 cups corn flakes crushed as finely as possible
    Spray or Butter to grease pan with

    Mix all ingredients together except butter and corn flakes. Grease a
    large casserole glass pan with butter very well all over. Put your
    mixture into pan. Mix melted butter and corn flakes together and
    sprinkle on top. Bake for 1 hour at 350 degrees. Enjoy!:)

    ** We take this one as our Thanksgiving / Christmas dish, and it is always a big hit. Easy to half, or make it all and freeze half. Also we've made it without different ingredients before, and it always turns out yummy!**

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    Kelly's SUPERSTAR Cookies!

    4.5 C All Purpose flour
    2 tsp baking soda

    mix well

    2C butter softened
    1.5 C brown sugar packed
    1/2 C white sugar
    2 packages instant vanilla pudding powder (3.4 oz size)
    4 Eggs
    1T vanilla extract

    mix well with a hand blender
    add the flour mixture slowly

    add
    4C semi sweet chocolate chips

    chill in fridge at least 1 hr .. up to 24 hrs

    preheat the oven to 350

    10 mins was perfect in my oven.. 9-11 is reccomended

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    From Karrie:

    Cucumber Salsa

    4 salad cucumbers (thinly sliced and then quartered or even smaller. You can use regular cuks but it tastes best if you cut out the seeds if they're bigger)
    1 onion, diced
    1/2 c sunflower seeds
    1 c craisins (dried cranberries)
    fresh or dried cilantro (I just add until I can taste it good, I love cilantro)
    1 tbl sugar
    3 tbl red wine vinegar

    (The smaller everything is cut up the better and then I just taste as I go until it tastes good. I never measure but I put about what I think I ususally do.)

    Then serve over Red Wine Vinegar Chicken.

    Red Wine Vinegar Chicken

    Simmer chicken breast in red wine vinegar (about 1 cup) mixed with sugar (about 2 tbl). It'll get kinda carmelized from the sugar.

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    Bread recipes:

    "chefkel" wrote:

    TA DIE FOR ROSEMARY BREAD
    I make this ALL THE TIME.. its SO GOOD.. when its done I remove and baste the top with olive oil and cracked sea salt..

    Ingredients

    * 1 cup water
    * 3 tablespoons olive oil
    * 1 1/2 teaspoons white sugar
    * 1 1/2 teaspoons salt
    * 1/4 teaspoon Italian seasoning
    * 1/4 teaspoon ground black pepper
    * 1 tablespoon dried rosemary
    * 2 1/2 cups bread flour
    * 1 1/2 teaspoons active dry yeast

    Directions

    1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start.

    White Bread
    I make this often too Smile

    * 1 cup warm water (110 degrees F/45 degrees C)
    * 2 tablespoons white sugar
    * 1 (.25 ounce) package bread machine yeast
    * 1/4 cup vegetable oil
    * 3 cups bread flour
    * 1 teaspoon salt

    Directions

    1. Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.

    "gottharf" wrote:

    Here is our honey whole wheat recipe - I make this bread (for sandwiches, etc.) at least once a week. I can get all the ingredients together in the machine in less than 5 minutes, which is really important to me right now. Wink I'll list the ingredients in the order I put them in the bread machine:

    1 and 1/8 cup hot water
    2 T melted butter
    1 t salt
    1/4 cup honey
    2 cups whole wheat flour
    1 cup bread machine flour
    1.5 t bread machine yeast

    I do this on the dough cycle, although you could just run the entire cycle... but I like to punch it down and let it rise 30 more minutes and then bake in the oven for 40 minutes at 350. It's lighter that way and looks better. Biggrin My DH resists healthy eating unless it tastes really good, and he LOVES this bread.

    "msmama" wrote:

    I only ever made wheat bread once and it wasn't really edible. It was too dense. So I've experimented with different amts of bread and whole wheat flours depending on what I have. I find that it needs at least some bread flour to get the consistancy right.

    Classic White Bread (though I've made it with wheat):

    1 1/2 c water
    2 TBSP butter
    4 cups bread flour (or half bread and half wheat or any combo you choose)
    3 TBSP dry milk powder
    2 TBSP sugar
    2 tsp salt
    1 1/2 tsp bread machine yeast
    (It's for a 2 lb loaf).

    My other favorite "plain" bread (I don't think I've ever tried wheat flour with this one):

    Sally Lunn

    2 eggs, + enough water to equal 1 1/3 cups
    1 1/2 tsp salt
    2 TBSP sugar
    1/3 c butter (softened)
    4 c bread flour
    1 1/2 tsp bread machine yeast
    (Also for a 2 lb loaf)

    I have the Betty Crocker Best Bread Machine cook book and it's never steered me wrong!

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