Pumpkin Fluff

Ingredients

1 can pumpkin
1 tub cool whip
1 t. cinnamon (could use pumpkin pie spice)

Directions
Combine.

Serving suggestions
cinnamon graham crackers
nilla wafers
apple ?

Ironically Heidi's Chicken Chili

I got rave reviews for this one. But you'll have to confirm with mom and dad if it is good. I couldn't tell you!

Ingredients
1 T. olive oil
1 large onion, chopped
4 lrg garlic cloves, minced or 1/2 spoonful of minced garlic
2 - 10oz. cans chicken
1 can green chilies
2 t. chili powder
2 t. ground cumin
1 - 14.5oz can diced tomatoes in juice
1 - 14.5oz can diced tomatoes with jalapenos
1 can black beans, drained and rinsed
1 can dark red kidney beans, drained and rinsed
1 can great northern beans, drained and rinsed
juice of 1 lime
1 can corn, drained
1 zucchini, diced
S & P to taste

Directions:
heat olive oil over M-H heat, add onion and garlic and saute until begins to brown.
add chicken, green chilies, cumin, chili powder, heat and stir until flavors meld...you'll know when that is...he he he
add tomatoes and beans
reduce heat and simmer 5 min.
add lime juice
stir in corn and zucchini
season with S&P
cook for 5 min, stirring occasionally.

DEVOUR!

Crock Pot Apple Butter

6 cups Homemade Applesauce or 48 oz jar unsweetened applesauce
3 large Granny Smith Apples (peel and dice small)
2 cups sugar
1 cup Apple Cider or Juice
2 tsp cinnamon
1/2 tsp cloves
1 tsp allspice

Place all ingredients in he crock pot and stir. Cover and cook on low overnight or for 8 hrs (do not lift the lid!). At the end of the cooking time, take the lid off and turn the Crock Pot on high and cook for another 4 hours, stirring from time to time and let some of the liquid cook off. Pour into hot, clean jars, adjust the lids and hot water bath the jars for 10-15 minutes for pints and 5-10 minutes for half-pints. Serve on buttered toast, as a topping for pound cake or ice cream, be creative!

White Cheddar Raspberry Spread

Ingredients:
1 block white cheddar, shredded
1/8 onion, finely chopped
3 T. mayo
raspberry jam

mix cheese, onion and mayo together.
spread into pie plate or similar dish
cover with desired layer of jam

Notes:
i use the pie plate to get a good cheese:jam ratio
i also don't have a grater and did this in my food processor
everybody has raved about this dip...its a party winner!

Liz's Wheat Bread

Makes 4 loaves (if using a Bosch)

Grind 6 cups wheat to make 9 cups of flour (you can use more or all whole wheat, if desired)

Using the dough hook with your Bosch, into the bowl add the following:

5 1/2 cups very hot tap water
1/2 cup oil
1/2 cup honey
wheat flour
1 1/2 Tbsp. salt
2 Tbsp. dough enhancer
3 Tbsp. yeast

Mix until combined, then add 4-5 cups white flour or bread flour to make a soft, but not sticky dough (amount of flour will vary depending on the humidity level). Knead on '2' for 8 minutes. Pour a small amount (2 Tbsp.) oil on counter; drop dough onto oil and divide into half and then half again - to make four loaves. With fingers, press out any air bubbles, then roll up (like a jelly roll) and place into greased loaf pans. Allow to rise until double, about 30 minutes. Bake 21-30 minutes at 350 degrees. Turn out on wire rack. Let cool on side. Put in bags when just cool.

Easy Chicken Pot Pie

Ingredients:
1 cup chicken, cooked and diced
1 bag frozen peas and carrots, thawed
1 can cream of chicken soup
1 cup Bisquick
½ cup milk
1 egg

Preheat over to 400.

Stir chicken, veggies and soup in casserole dish.

Blend Bisquick, milk and egg in separate bowl. Pour over the chicken mixture.

Bake 30 min or until crust is brown.

Spanish Rice

Ingredients:
1 lb. ground beef, browned
½ - 1 small onion, browned with beef
1 cup rice
1 ½ cup tomato juice (ie V8)
1 cup water
Cheese
Sour cream

Mix beef/onion mixture, rice, tomato juice and water together. Bring to boil, stirring well. Add lid and reduce heat to low. Let cook 20ish minutes, or until rice is done. Top with cheese and sour cream

Additional versions:
May add can of corn or black beans or both
May serve with tortilla chips

Heidi's Lasagna

Ingredients:
2 jars spaghetti sauce
1 lb ground beef, browned
2 lbs ricotta/cottage cheese
2 eggs
1 pkg mozzarella cheese, shredded
1 pkg frozen spinach, thawed and drained
Parmesan cheese
1 pkg lasagna noodles (sometimes you need 2)

Preheat oven to 350 degrees.

Mix sauce and beef in a bowl, this will be bowl 1.

Mix ricotta/cottage cheese, eggs, ¼ to 1/3 bag cheese, spinach and some parmesan cheese, this will be bowl 2.

On bottom of casserole pan, place a layer of bowl 1. Place a layer of noodles, layer of bowl 2, layer of bowl 1, cheese. Repeat layers until all gone. Make sure bowl 1 is top layer. Then add mozzarella cheese on top to make pretty.

Cover with foil and bake 45 - 60 min, or until the edges bubble. Take the foil off the last couple of min to brown the cheese.

Mom's Chicken Corn Chowder

Ingredients:
1 cup or 1 – 5 oz. can diced, cooked chicken
1 family size can chicken noodle soup (don’t add water)
2 cans whole kernel corn
2 cans skim evaporated milk
6 slices bacon, cooked and cut in pieces
1 bunch green onions, sliced
½ bell pepper, diced
½ cup sour cream
Salt and pepper to taste

Mix ingredients in pot, except sour cream bring to boil and simmer to good and hot. Add sour cream, heat until just mixed in.

Mom's Red Hot Jello Salad

Ingredients:
1/2 cup red hots (divided into 2 - 1/4 cups)
2 – 3 oz pkg red jello (cranberry)
2 cup hot water (divided into 2 - 1 cups)
1 ½ cup applesauce x 2 amounts are for

1 – 8 oz pkg cream cheese – room temp one layer
½ cup chopped walnuts/pecans (optional)
½ cup finely chopped celery
½ cup mayonnaise

Make 1 pkg of jello with 1/2 of the red hots using 3/4 cup of applesauce in place of the cold water.   Pour mixture in glass pan and CHILL COMPLETELY!

Blend cream cheese, mayo, nuts and celery. Spread over firm layer of jello. Let set up.

Mix second jello layer same as the first. Pour over a wooden spoon onto cream cheese layer (this helps the cream cheese layer to stay put). CHILL COMPLETELY!

Chicken Pot Pie

Ingredients:
1 pkg ready made pie crust
1-2 chicken breasts, cooked
1 pkg frozen mixed veggies
1/2 tsp of Tarragon
1 can cream of chicken soup
½ can of evaporated milk

Preheat oven to 350 degrees.

Roll out pie crust, place in pie dish.

Mix chicken, veggies, soup and milk together. Place in pie crust.

Roll out other pie crust and place on top…make edges pretty.

Bake for 45 min.

Mom's Tuna Casserole

Ingredients:
2 cans tuna fish
1 can cream of chicken soup
¾ soup can of milk
Frozen peas
Salt and pepper to taste
1 can mushrooms
Egg noodles, cooked
1 can French’s crunchy onions
Cheddar cheese

Preheat oven to 350 degrees.

Mix together everything, except onions and cheese, in bowl and place in casserole dish, cover.
Bake for 30-45 min. or until bubbly. Add onions and cheese, bake uncovered for 5 min or until onions brown.

Vegetable Pizza

Ingredients:
2 cans crescent rolls
1 tub herb and garlic or chive cream cheese
Fresh veggies: (whatever you like)
Corn
Peppers
Broccoli
Carrots
Sugar snap peas
Cucumbers
Zucchini
Yellow Squash

Preheat oven to temp on crescent roll package (probably 350)

Roll out crescent rolls onto cookie sheet, making sure to seal the triangles together. Bake according to directions on package.

Let cool slightly. Spread cream cheese over crescent rolls.

Arrange veggies as desired.

Mom's Baked Bean and Hamgurger Casserole

Ingredients:
1 lb. ground beef
1 small onion, diced
2 family size cans baked beans
2 cans regular size biscuits, not grands

Preheat oven to 350.

Brown beef and onion together in small skillet.

In casserole dish combine baked beans and hamburger, onion mixture.
Add some ketchup, mustard, bbq sauce and maple syrup to your liking, mix well.

Bake until beans are warm and has desired thickness or thinness.

Meanwhile, slice biscuits into quarters.

Once beans are at desired thickness, place biscuit quarters to completely cover the baked beans. Bake until biscuits are browned.

Apple Snickers Salad

Ingredients:
5 apples (red and green), cut into chunks
5-6 snack size snickers bars, cut into chucks
1 tub cool whip

Mix apples and snicker chunks together.
(you can portion however you want, I prefer a 4 apple to 1 snicker ratio)

Mix in cool whip.
(I like it to just cover the apples and snickers)

Hawaiian Haystacks

Ingredients:
1 can chicken broth
2 cans cream of chicken soup
1 lb. cubed chicken, cooked
Rice, cooked
Toppings: (which ever sound good to you)
Cheese
Tomatoes
Celery
Pineapple
Coconut
La Choy crunchy noodles
Mandarin oranges
Almonds
Green peppers
Olives

Mix cans of soup and chicken, cook til hot.

Cook rice according to box instructions.

Layer in your bowl rice, soup mix and toppings as desired.

Mom's Chicken Enchilada's

Ingredients:
2 chicken breasts, cooked and shredded (is good with ground beef too)
1 can green chilies
1 tsp. chili powder
¼ of 2 cup bag of shredded cheddar cheese
1 can cream of chicken soup
½ soup can full of milk
8 oz. sour cream
chili powder
small flour tortillas
olives, sliced
green onions sliced
cheddar cheese

Preheat oven to 350.
In large mixing bowl, add chicken, green chilies, 1 t. chili powder and ¼ bag cheddar cheese, combine. (this will be bowl 1)

In small mixing bowl, add soup, milk, sour cream, chili powder; stir well. (this will be bowl 2)

Put 3 big spoonfuls of bowl 2 into bowl 1 and combine until chicken mixture just sticks together.

Spray casserole dish with pam, place little layer of bowl 2 on the bottom of the dish. Fill tortillas with desired amount of filling from bowl 1, roll and place in dish, repeat until bowl 1 is gone.

Spread rest of bowl 2 on top of stuffed tortillas. Add cheese, olives and green onions on top. Cover with aluminum foil. Bake for 45-60 min or until edges bubble.

Quick and Creamy Chicken Stew

Ingredients:
¾ lb. small red potatoes (about 8), quartered
2 Tbsp. water
1 Tbsp. oil
1 lb. boneless, skinless chicken breasts, cut into bite-size chunks
1 can (10 ¾ oz.) cream of chicken soup
¼ cup Italian dressing
2 cups frozen peas
½ cup sour cream

Place potatoes and water in microwaveable dish; cover with lid. Microwave on high 7 min. or until fork-tender.

Heat oil in large saucepan on med-high heat. Add chicken; cook 7 min or until browned, stirring occasionally.

Add potatoes, soup, dressing and vegetables to saucepan. Bring to boil; cover. Reduce heat to med-low; simmer 3 min. or until chicken is cooked through and vegetables are heated through.

Stir in sour cream; cook 1 min. or until heated through, stirring occasionally.

Spaghetti Sauce with Meat

12 to 14 quarts or 24 to 28 pints

12 lbs ground meats (any combination of turkey, beef, bulk italian sausage)
2 cups red wine
3 cups chopped onions*
2 cups chopped celery or green peppers (but not both, 1/2 and 1/2 is ok)*
1 cup fine chopped carrots*
1 large head (not cloves) finely minced garlic
18 cups canned tomatoes with juice
18 cups canned tomato puree
7 cups tomato paste
1/2 cup extra virgin olive oil
2/3 cup brown sugar
1/2 cup oregano or italian spice mix
1/3 cup minced parsley
1/4 cup salt
1 1/2 Tablespoon pepper
1/3 cup vinegar


1. Brown beef in a large stockpot, drain off excess fat, add red wine and bring to a boil.
2. Saute onions, celery until tender then add garlic cook another 2 minutes, add to stockpot.
3. Add remaining ingredients to stockpot, bring to boil and simmer uncovered until thick. Stir frequently to avoid burning.
4. If any fat remains in top, skim off and discard.
5. Pour hot spaghetti sauce into clean, hot pint or quart jars, leaving 1 inch headspace.
6. Adjust lids and bands.
7. Process in a pressure canner. Pints for 60 minutes. Quarts for 75 minutes at 10 pounds pressure.

*Do not increase the proportions of onions, peppers, carrots*

Spaghetti Sauce with Mushrooms

12 to 14 quarts or 24 to 28 pints


3 cups chopped onions*
2 cups chopped celery (or green peppers, but not both)*
1 cup fine chopped carrots*
3 lbs mushrooms sliced
1 large head (not cloves) finely minced garlic
2 cups red wine
18 cups canned tomatoes with juice
18 cups canned tomato puree
7 cups tomato paste
1/2 cup extra virgin olive oil
2/3 cup brown sugar
1/2 cup oregano or italian spice mix
1/3 cup minced parsley
1/4 cup salt
1 1/2 Tablespoon pepper
1/3 cup vinegar

1. In a large stockpot add enough olive oil to saute onions, celery for 4 minutes, add mushroom and continue to cook vegetables until tender.
2. Add garlic cook another 2 minutes and red wine and bring to a boil.
3. Add remaining ingredients to stockpot, bring to boil and simmer uncovered until thick. Stir frequently to avoid burning.
4. If any fat floats to top, skim off and discard.
5. Pour hot spaghetti sauce into clean, hot pint or quart jars, leaving 1 inch headspace.
6. Adjust lids and bands.
7. Process in a pressure canner. Pints for 20 minutes. Quarts for 25 minutes at 10 pounds pressure.

*Do not increase the proportions of onions, peppers, carrots or mushrooms*

Cherry Jam

30 oz (3 cups) frozen cherries, thawed and crushed
3 to 3 1/2 tbs Sure-Jell
3 cups sugar

In a large pot (16 to 20 quart) measure fruit and water into pot, stir in fruit pectin and place over high heat.
Stir until mixture comes to a full rolling boil. At once add sugar, stir. Again, bring to a full rolling boil (a boil that cannot be stirred down); boil hard for 1 minute, stir constantly. Test if desired. Remove from heat; skim off foam with a metal spoon. Quickly ladle into hot jars, leaving 1/8 inch at top. Wipe tops and threads of jars with clean damp cloth. Cover with lids, tighten bands. Process in boiling water bath 5 minutes, timing when water returns to a boil. Cool, test for seal and store. Makes about 5 cups.

Triple Berry Jam

30 oz (3 cups) frozen multi-berry mix, thawed and crushed
2 tbls water
3 to 3 1/2 tbs Sure-Jell
3 cups sugar

In a large pot (16 to 20 quart) measure fruit and water into pot, stir in fruit pectin and place over high heat.
Stir until mixture comes to a full rolling boil. At once add sugar, stir. Again, bring to a full rolling boil (a boil that cannot be stirred down); boil hard for 1 minute, stir constantly. Test if desired. Remove from heat; skim off foam with a metal spoon. Quickly ladle into hot jars, leaving 1/8 inch at top. Wipe tops and threads of jars with clean damp cloth. Cover with lids, tighten bands. Process in boiling water bath 5 minutes, timing when water returns to a boil. Cool, test for seal and store. Makes about 5 cups

Peach Jam

30 oz (3 cups) of frozen peaches, thawed and crushed
2 tbls water
1 tbls lemon juice
3 to 3 1/2 tbs Sure-Jell
3 cups sugar

In a large pot (16 to 20 quart) measure fruit and water into pot, stir in fruit pectin and place over high heat.
Stir until mixture comes to a full rolling boil. At once add sugar, stir. Again, bring to a full rolling boil (a boil that cannot be stirred down); boil hard for 1 minute, stir constantly. Test if desired. Remove from heat; skim off foam with a metal spoon. Quickly ladle into hot jars, leaving 1/8 inch at top. Wipe tops and threads of jars with clean damp cloth. Cover with lids, tighten bands. Process in boiling water bath 5 minutes, timing when water returns to a boil. Cool, test for seal and store. Makes about 5 cups.

Strawberry Jam

30 oz (3 cups) of frozen strawberries, thawed and crushed
2 tbls water
3 to 3 1/2 tbs Sure-Jell
3 cups sugar

In a large pot (16 to 20 quart) measure fruit and water into pot, stir in fruit pectin and place over high heat.
Stir until mixture comes to a full rolling boil. At once add sugar, stir. Again, bring to a full rolling boil (a boil that cannot be stirred down); boil hard for 1 minute, stir constantly. Test if desired. Remove from heat; skim off foam with a metal spoon. Quickly ladle into hot jars, leaving 1/8 inch at top. Wipe tops and threads of jars with clean damp cloth. Cover with lids, tighten bands. Process in boiling water bath 5 minutes, timing when water returns to a boil. Cool, test for seal and store. Makes about 5 cups.

Grape Jelly from Juice

3 cups grape juice (prepared from frozen concentrate is fine)
1 package powdered pectin
4 cups sugar

In a large pot (16 to 20 quart) combine the prepared grape juice and the powdered pectin. Stir it up to eliminate all of the lumps. Bring the mixture to a full boil over medium heat, stirring some as necessary. Add the sugar and return the mixture to a boil. Boil for a full minute and remove from heat. Ladle the jelly into clean sterilized jars and seal with bands and lids. Process in a boiling water bath for about 5 minutes to seal. Remove the jars and allow to cool before storing on the pantry shelf. Makes about 5 cups.

Quick and Easy Lemon Pie

• 1 small can lemonade concentrate (6 ounce size)
• 1/4 cup lemon juice
• 1 can sweetened condensed milk (14 ounce size)
• 1 container whipped topping (9 ounce size)
• 1 graham cracker crust
Put the lemonade, lemon juice and milk in a blender. Mix well. Pour into a big bowl and add the whipped topping. Mix well. Pour into a graham cracker crust. Chill in the refrigerator for about three hours.

Marcia's Quick Wheat Bread

In bowl of stand mixer w/flat beater

4 Cups wheat flour
1/4 Cup vegetable oil
1/4 Cup honey
4 Tbsp gluten
2 Tbsp yeast
2 tsp salt

Mix on very low until well blended
Add 3 Cups of very hot tap water
Mix on low for 1 minute until well blended
Cover with towel and let dough rest 10 minutes
Change to dough hook

Add 3 1/2 Cups bread flour
and 1 tbs of lemon juice

Knead on “2” for 8 minutes
Cover with towel let dough rest 10 minutes

Oil or grease 3 - 8 X 4 or 2 - 9 X 5 loaf pans
Put a small amount of veggie oil (2 Tbsp) oil on the counter
Turn out dough on to oiled surface
Divide into 3 equal pieces
Working one piece at a time, press out air bubbles
Flatten into a long rectangle then fold in half then again
press out air bubbles and roll up (like a jelly roll)
turn under ends and place in oiled loaf pan
Let rise until doubled about 30 minutes

Bake at 350 degrees for 30 to 35 minutes

Turn out immediately onto a wire rack with bread on its side
Let cool
Put in plastic bags when still slightly warm
Freezes well

Butternut and Acorn Squash Soup

• 1 butternut squash, halved and seeded
• 1 acorn squash, halved and seeded
• 3 tablespoons butter
• ¼ cup chopped sweet onion
• 1 quart chicken broth
• 1/3 cup packed brown sugar
• 8 ounces cream cheese, softened
• ½ teaspoon ground black pepper
• Ground cinnamon to taste
• Curry powder to taste
• Ginger to taste
Place the squash halves cut side down in a microwave safe dish. Add a little bit of water, cover, and cook on high until tender, about 16 minutes. Remove from heat and cool slightly. Scoop the pulp form the skins. Discard skins. Alternative method: peel the squash, cut into chunks, and steam until tender.
Melt the butter in a skillet over medium heat and sauté the onion until tender.
Using a blender, hand mixer, or food processor, blend the squash pulp, onion, broth, brown sugar, cream cheese, pepper, and cinnamon until smooth. This may be done in several batches.
Transfer the soup to a pot and cook over medium heat, stirring occasionally, until heated through. Garnish with parsley and sour cream, and serve warm.

Seven Layer Dip

1 can refried beans
1 can green chilies
1 pkg taco seasoning
1 cup sour cream
2 small tomatoes chopped
2 or 3 green onions sliced including some of the green
1 small can sliced black olives
1 to 1 1/2 cup grated cheddar or jack cheese
1/2 to 1 cup salsa (your favorite kind)

Mix can of green chilies with the refried beans and spread in a 9 or 10 inch pie plate. Spread salsa over the beans. Mix 1/2 pkg of taco seasoning with sour cream and spread on top. Then layer on the tomatoes, black olives, green onions and cheese. Serve with corn chips.

Puppy Chow

9 cups of you favorite Chex cereals (I use a combination)
1 C semi-sweet chocolate chip pieces
1/2 cup peanut butter
1/4 C (1/2 Stick margarine or butter
1/4 tsp vanilla
1 1/2 C powdered sugar

Measure out cereal into a large bowl. Combine chocolate, peanut butter and margarine in a 1 quart microwave-safe bowl and microwave for 1 to 1 1/2 minutes or until smoothe stirring after 1 minute. Stir in vanilla. Pour chocolate mixture over cereal, stirring until all pieces are evenly coated. Then put cereal mixture into large plastic bags with powder sugar. Seal securely and shake until all pieces are well-coated with powdered sugar. Doing this in batches is easiest. Spread on waxed paper to cool.
Makes 9 cups. Great to give as a gift.

Caramel Snack Mix

6 C Rice Chex
6 C Corn Chex
6 C Crispix
1 1/2 C Butter (no substitutions)
1 1/2 C light Brown Sugar
3/4 C corn syrup
1 tsp Vanilla

Heat oven to 250. Combine cereal in a large bowl. In medium saucepan combine butter, brown sugar and corn syrup. Stir constantly until boiling. Reduce heat and simmer for 5 minutes stirring occasionally. Remove from heat and dd vanilla. Pourover cereal and stir to coat. Spread onto greased cookie sheets. Bake for 1 hour stirring every 15 minutes. Put on waxed paper to cool. (break apart while cooling)

Hints --- I use disposable roasting pan instead of the greased cookie sheet - it's easire to stir and you can throw it away when you're done!

Mom's Meatloaf

2 lbs Ground Beef
1 lb maple pork sausage
2 C Italian bread crumbs
1 - 8 oz can tomato sauce
1 tbs prepared mustard
2 eggs

Combine all ingredients in a large bowl, mix well (I use my hands, they work best!) The mixture should not be runny or too dry. If it is runny add more bread crumbs, if it is too dry add more tomato sauce (instead of opening another can of tomato sauce I use ketchup if it is too dry). Pat into a loaf pan and bake for 1 hr to 1/14 hours at 350. Serve with mashed potatoes and peas or what ever you like!!!

Mexican Chicken

This recipe is great for tacos, tacos salad or burritos.

2 large or 4 smaller chicken
1/2 pkg taco seasoning
1 can drained and rinsed black beans
1 16 oz jar of your favorite salsa
1 can drained corn
1 - 8 oz pkg of cream cheese

Place fresh or frozen chicken breasts in a crock-pot and sprinkle with taco seasoning. Cook on high for 2-3 hours or until chicken falls apart. Shred chicken and add salsa, corn beans and cream cheese. Cook on low for another 30 minutes to an hour to melt the cheese.

Ideas:

Wrap in tortillas
Use for chicken quesadillas
Stuff tortillas for chicken enchiladas
Eat with chips
Eat on rice
top any of the above with lettuce, tomatoes, sour cream, cheddar or jack cheese, olives, etc
the possibilities are endless

Dipping Chocolate for Strawberries, etc.

1 tsp shortening
1 C semi-sweet chocolate chips
1 C milk chocolate chips

Melt shortening over low heat in a small sauce pan. Then add chocolate chips. When melted, remove from heat and begin dipping. Place on waxed paper. They will be glossy when cooled.

Chocolate Balls

2 sticks margarine
1 1/2 C graham cracker crumbs
1/2 C chopped pecans (optional)
1 C coconut
1 box or 1 lb of powdered sugar
1 Tbs vanilla
1 1/2 C peanut butter
1 C semi-sweet chocolate chips
1/8 lb paraffin wax or 1 tsp shortening melted

Melt margarine in microwave in a large bowl. Stir in the next 6 ingredients and mix well. Roll into 1" balls and lay on wax paper. Melt shortening and chocolate in a small saucepan. Dip balls in chocolate and return to wax paper. The balls will cool quickly and be glossy...Yield - app. 6 doz

Million Dollar Fudge

1/2 lb bar of milk chocolate 12 oz semi-sweet chocolate chips 10 oz marshmallow cream 2 C sugar 1/4 C butter (do not subsitiute) 3/4 C evaporated milk (not sweeten condensed) 1/8 tsp salt 1/2 Tbs vanilla (Mexican if you have it) 1 C chopped pecans (optional) In large bowl break chocolate bar in to small pieces and mix in chocolate chips (I have found that if I melt or at least partially melt the chocolate it is creamier and easier to stir). Have marshmallow cream open and ready to use.  In Heavy Pot: Place sugar butter and milk, heat over low, stirring constantly, bring to rolling boil, boil 6 minutes (keep stirring)! At end of 6 minutes, quickly stir in to melt ... marshmallow cream and all chocolate then vanilla and nuts. (Work quickly as fudge will begin to harden and will not pour evenly.) Pour and spread quickly into a lightly buttered 8 x 8 or 8 x 10 pan. Refridgerate until cold and cut into 1" squares.

Magic Cookies Bars

1/2 C Margarine
1 1/2 C graham cracker crumbs
1 can SWEETEN CONDENSED Milk (not evaporated milk)
1 C semi-sweet chocolate chips
1 C flaked coconut
1 C chopped nuts

Melt butter in a 9 X 13 pan, sprinkle graham cracker crumbs over butter and spread evenly, pour sweetened condensed milk evenly over crumbs (use back of a wooden spoon to spread if needed). Top evenly with chocolate chips, coconut and nuts, press down gently with hands. Bake at 350 for 25 to 30 minutes or until lightly browned. Cool and cut into 24 squares.

Chocolate Crackers

Line a Cookie Sheet with foil. Arrange saltine crackers over the entire pan with edges touching each other. In a microwaveable container (I use a 2 quart glass measuring cup) add 1 cup of sugar and 1 1/4 cup of margarine or butter. Microwave on high until the mixture foams all the way to the bottom (several minutes done 2 at a time). Pour evenly over the crackers. Bake in oven at 350 for 7 minutes. Immediately spread 2 cups of chocolate chips over crackers, let melt then spread with the back of a wooden spoon. Refrigerate until cold, then break in to uneven pieces.

Blond Brownies

2 sticks of margarine or butter
1 box (1 lb) light brown sugar
3 eggs
2 1/2 C flour (stired)
3 tsp baking powder
6 oz chocolate chips or 6 oz butterscotch chips
1 cup chopped pecans (optional)

Cream butter and brown sugar until creamy and smooth, add eggs one at a time and blend well. Add flour and baking powder, again blend well, should be a stiff batter. Stir in chocolate chips and nuts and bake at 350 for 45 minutes.

Pizza

3 pkgs (or 6 tsp) of dry active yeast
3 C of warm water
3 Tbs olive oil or vegetable oil
3 tsp salt
6 cups of white flour

Dissolve yeast in water; mix oil, salt and flour with the yeast mixture. Knead about 10 minutes and let rise. Sread dough on two 12" pizza pans.

2 8 oz cans of tomato paste
1 1/2 C water
3 to 4 tsp Italian seasoning or 1 tsp each of oregano, basil, fennel & garlic powder
1/2 tsp salt
1/4 tsp pepper

Mix together and spread over pizza dough, add your favorite toppings and cheese on top. Bake at 425 for 18 minutes or until edges are golden brown and cheese is melted.

Quick and Easy Chicken Casserole

1 pkg chopped broccoli
1 C minute rice
1 C cooked diced chicken
1 can cream of mushroom or chicken soup
1 cup milk
1 cup grated cheddar cheese
1 Tbs minced onion
1 tsp minced garlic

Spray a 1 1/2 quart baking dish with Pam. Mix well all ingredients except 1/2 the cheese in a bowl, then put in baking dish. Sprinkle with remaining cheese. Bake in a 350 oven for 45 minutes or until hot and bubbly.

Chicken Stir-fry

1 - 2 lbs of cut up chicken (depending on how many you will feed)
1 - 2 Tbs cornstarch (depending on how much chicken)
3 Tbs soy sauce
2 Tbs cooking sherry
1 tsp ground ginger

In a bowl combine cornstarch, soy sauce, sherry, ginger, 1 1/2 tsp salt and a dash of red pepper then add cut-up chicken. Let marinate for an hour.

3 med zucchini
1 pkg frozen Chinese pea pods
1 lb sliced mushrooms
other veggies that you like, I use bean sprouts, onion, spinach

Cut or slice all veggies, thaw pea pods

In large pan or wok heat 1/2 Cup of peanut oil (other oil can be used but peanut oil has a higher fry temp), cook veggies -- start with onion, zucchini then mushrooms and other veggies, cook until still crisp. Remove veggies and then add a little more oil if needed. Cook chicken mixture for about 10 minutes (until well cooked), add veggies back in to pot and toss to make sure everything is heated. Serve over sticky rice. Enjoy

Aunt Rozanne's Breakfast Casserolt

Aunt Rozanne's Breakfast Casserole

6-8 slices white or wheat bread, cubed
2 C Milk
1/2 C grated Cheddar Cheese
6 eggs, beaten
Pepper to taste
1 tsp Worcestershire sauce
1 lb cooked bacon, ham or breakfast sausage
1 tsp dry mustard (optional)

Grease 9 x 13 pan and cover bottom with bread cubes. Cooke sausage or bacon, drain well. Spread over bread cubes. Add grated cheese.

Combine milk and seasonings with beaten eggs and pour over bread mixture. Refrigerate over night. Bake at 350 for 45 minutes or until the top starts to brown and the eggs are not runny.

Options: you can substitute "egg beaters" for any or all of the eggs, you can add frozen hash browns with the meat, nutmeg on top before baking adds a great flavor

Gran's Oven-Barbecused Chicken (A Tony Favorite)

1 tablespoon vegetable oil (I use olive oil)
1 medium-size yellow onion, finely chopped
1 cup ketchup
1/4 cup firmly packed light brown sugar
1/4 cup cider vinegar
2 teaspoons Worcestershire sauce
2 teaspoon ground red pepper (optional)
2 teaspoons prepared mustard
2 1/2 to 3 pounds chicken breasts, thighs, and drumsticks (I just use whatever amount of chicken comes in the packet I buy of chicken breasts)

1) Preheat oven to 375. In a small saucepan, heat oil over moderately high heat. Add onion and cook for 5 minutes or until onion is tender. Stir in the ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, and red pepper. Bring to a boil. Lower the heat and simmer, covered, for 10 min.
2) Remove and discard chicken skin. Rinse chicken; drain and pat dry. Arrange chicken in a lightly greased 13x9x2 baking dish. Spoon ketchup mixture over chicken. Bake, covered, for 20 minutes. Uncover and bake 15-20 minutes more or until chicken is cooked through.

Applesauce Crisp

2 C. applesauce (mom's homemade with chunks would be fabulous...but regular works too)
1 C. firmly packed brown sugar, divided
1 t. cinnamon, divided
1/3 C. all-purpose flour
1/4 C. cold butter or margerine
1 C. rice crispies cereal

Pre-heat oven to 375.
Grease an 8 inch square glass pan. Mix applesauce, 1/2 C. brown sugar and 1/2 t. cinnamon.
Put in prepared pan. Bake for 15 min.

With pastry blender or two knives combine flour, 1/2 C. brown sugar, 1/2 t. cinnamon and butter until crumbly. Stir in rice krispies.

Sprinkle over applesauce mix and conitnue baking for 25 minutes or until golden brown.

Curried Cauliflower Bake

1 medium cauliflower (or 16oz. frozen)
1/2 t. salt
1 can cream of chicken soup
1 c. shredded cheddar cheese
1/3 c. mayo
2 T. butter or margarine
1 t. curry powder
1/4 c. dry breadcrumbs

- cut cauliflower into flowerets. add to pot with salt and water to cover. cook until tender
(~10m.), drain
- arrange cauliflower in lightly greased 8 in. dish.
- stir soup, cheese, mayo, butter, and curry together...pour over cauliflower
- sprinkle with breadcrumbs
- bake @ 350 for 30 m.


notes:
- really yummy
- i used half broccoli, half cauliflower and added carrot slices
- i wouldn't use the breadcrumbs again
- mom thought substituting swiss for cheddar would be yummy
- we also wonder if french's onions on top would add a nice kick