The basic tools of the trade for a “stocked†kitchen: · Mixing bowls ...
The basic tools of the trade for a “stocked†kitchen: · Mixing bowls ...
The basic tools of the trade for a “stocked†kitchen: · Mixing bowls ...
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<strong>The</strong> <strong>basic</strong> <strong>tools</strong> <strong>of</strong> <strong>the</strong> <strong>trade</strong> <strong>for</strong> a “stocked” <strong>kitchen</strong>:<br />
� <strong>Mixing</strong> <strong>bowls</strong> (small, medium, large) � Loaf Pan<br />
� 8x8 baking dish � 12 inch skillet or frying pan<br />
� 2 quart saucepan with lid � 4 quart pot with lid<br />
� Cutting board � 2 baking sheets<br />
� Muffin tin � Blender<br />
� Heat pro<strong>of</strong> spatula � Whisk (wire)<br />
� Plastic and glass measuring cup � Measuring spoons<br />
� Grater � Aluminum foil<br />
� Plastic wrap � Ziploc Bags<br />
<strong>The</strong> <strong>basic</strong> ingredients <strong>for</strong> a “stocked” pantry:<br />
� All purpose flour � Baking powder<br />
� Baking soda � Brown Sugar<br />
� Canned Broth (chicken, beef, vegetable) � Canned tomatoes<br />
� Unsweetened cocoa powder � Dijon mustard<br />
� Sugar (granulated) � Hot sauce<br />
� Maple Syrup � Olive oil<br />
� Pasta – get a variety � Peanut Butter<br />
� Salt � Soy Sauce<br />
� Vegetable Oil � Cereal<br />
Essential Spices:<br />
� Black Pepper � Cinnamon<br />
� Vanilla extract � Chili powder<br />
� Garlic powder � Ground Ginger<br />
� Curry powder � Cayenne Pepper<br />
In your Fridge:<br />
� Eggs � Milk<br />
� Bread � Garlic (fresh)<br />
� Butter � Lemon or Lime juice<br />
Kristin’s Tator Tot Casserole<br />
� 1 lb. hamburger<br />
� 1-16 oz. can green beans<br />
� 1 can cream <strong>of</strong> mushroom soup<br />
� Tator tots<br />
Brown hamburger and drain. Combine with beans and soup.<br />
Place mixture in a casserole dish and top with tator tots.<br />
Bake covered <strong>for</strong> 1 hour at 350 degrees.
"Martha's Mean Cookies"<br />
� 1/4 c. white sugar � 3/4 c. brown sugar<br />
� 1 c. s<strong>of</strong>tened margarine � 2 eggs<br />
� 1 small package vanilla instant pudding � 1 tsp. vanilla extract<br />
� 2 1/2 cups flour � 2 tsp. baking soda<br />
� 1-12 oz. package semi-sweet chocolate chunks<br />
Combine sugars and margarine. Add eggs and beat by hand.<br />
Stir in pudding and extract. Gradually blend in <strong>the</strong> flour and baking<br />
soda. Finally, add <strong>the</strong> chocolate chunks. Refrigerate dough <strong>for</strong> 20<br />
minutes be<strong>for</strong>e baking at 350 degrees <strong>for</strong> approximately 10 minutes.<br />
Bake only until <strong>the</strong> cookies are light brown.<br />
Really Fast and Easy Cookies<br />
� 1 egg<br />
� 1 cheap cake mix (yellow or chocolate)<br />
� 1/2 cup <strong>of</strong> corn or canola oil<br />
� 1 bag <strong>of</strong> chips (chocolate, peanut butter, or butterscotch)<br />
Mix all ingredients in to a bowl. Grease a cookie sheet. Place spoonfuls<br />
<strong>of</strong> cookie dough on to <strong>the</strong> sheet. Put in 350 degree oven. Bake until<br />
lightly brown. Makes 20-30 cookies.<br />
Oreo Cheesecakes<br />
� Muffin tin and liners � Package <strong>of</strong> Oreos<br />
� 3-8oz cream cheese s<strong>of</strong>tened<br />
� Cool Whip<br />
� Chocolate chips-melted<br />
Preheat oven to 350<br />
Put paper liners in muffin tins (app.24)<br />
Put 1 Oreo cookie in bottom <strong>of</strong> each one.<br />
Beat toge<strong>the</strong>r 3-8oz each s<strong>of</strong>tened reg. or light cream cheese and 3/4<br />
cup sugar until smooth. Add 3 eggs one at a time and mix until<br />
blended. Spoon mixture <strong>of</strong> each cookie.<br />
Bake at 350 <strong>for</strong> 15-20 min. or until center is almost set. Cool completely<br />
<strong>the</strong>n refrigerate 1 hour or over night. Drizzle with melted choc chips and<br />
a cool whip.<br />
Pizza Pasta Casserole<br />
� 1 lb ground beef<br />
� 1/2 large onion-chopped<br />
� 1 jar (28oz) spaghetti sauce<br />
� 8oz spiral pasta, cooked and drained<br />
� 2 cup. Shredded mozzarella cheese
Pizza Pasta Casserole (continued)<br />
� 1 lb ground beef<br />
� 4 oz sliced pepperoni-use all <strong>of</strong> it<br />
Preheat oven to 350<br />
In large skillet cook beef and onion. Drain stir in spaghetti sauce and<br />
pasta. Transfer to 13x9 greased pan. Sprinkle with cheese. Arrange<br />
pepperoni over <strong>the</strong> top. Bake at 350 <strong>for</strong> 25-30 min or until heated<br />
through.<br />
(Can freeze up to 3 months) (Can also use straight spaghetti and cut<br />
pepperoni in half)<br />
BBQ Meatballs<br />
Preheat oven to 350<br />
Meat balls:<br />
1 lb hamb. 1/4tsp. garlic powder 2/3 onion-diced<br />
5oz milk salt/pepper to taste 2/3 c. oatmeal<br />
Mix and <strong>for</strong>m into balls<br />
Sauce:<br />
2/3 c. ketchup 1/2c. brown sugar<br />
1/3 tsp liquid smoke 1/3 tsp garlic powder<br />
Put meatballs into 9x9 glass pan. Spoon sauce over meatballs and bake<br />
1 hour at 350. Makes 16 meatballs. (Can freeze be<strong>for</strong>e baking and bake<br />
later).<br />
Manicotti<br />
12 large manicotti shells<br />
4 c. shredded mozzarella cheese, divided<br />
2 c. ricotta cheese<br />
6 T chopped fresh basil or 2 T dried basil<br />
1 (26oz) jar spaghetti sauce, divided<br />
1/2 c. grated parmesan cheese<br />
Preheat oven to 350<br />
Spray 13x9in baking dish
Manicotti (continued)<br />
12 large manicotti shells<br />
Cook pasta according to directions. Drain, rinse w/cool water. Dry pasta<br />
on paper towels. In med. mixing bowl-stir toge<strong>the</strong>r 3 c. mozzarella<br />
cheese with ricotta and fresh basil. Using a teaspoon carefully stuff pasta.<br />
Spoon 2 c. spaghetti sauce into baking dish. Arrange pasta over sauce.<br />
Pour remaining sauce over pasta. Sprinkle remaining mozzarella<br />
cheese.<br />
Bake <strong>for</strong> 15 min. Sprinkle with parmesan. Bake <strong>for</strong> 10 min longer.<br />
Snicker Salad (can be dessert or side dish)<br />
2 3oz. vanilla instant pudding<br />
2 cups milk<br />
1 8 oz. cool whip<br />
2 chopped Granny smith apples &1 chopped snicker bar grapes (as many<br />
as you<br />
want) Mix pudding with <strong>the</strong> milk. Add rest <strong>of</strong> ingredients. Refrigerate<br />
Chelsea’s Grandma's Fluffy Frosting<br />
(tastes like creamy marshmallows!)<br />
1 cup sugar<br />
1/3 cup water<br />
1/4 tsp cream <strong>of</strong> tartar<br />
Dash <strong>of</strong> salt<br />
2 egg whites<br />
1 tsp vanilla<br />
Bring to boil sugar, water, cream <strong>of</strong> tartar, and salt until sugar dissolves.<br />
In a large bowl, mix egg whites and vanilla toge<strong>the</strong>r. Very slowly, add<br />
hot syrup to bowl <strong>of</strong> egg whites and vanilla beating at high speed <strong>for</strong> 7<br />
minutes or until stiff and peaks. Frost double layer cake or 24 cupcakes.<br />
Bradi’s Strawberry Chicken Salad<br />
Ingredients<br />
Dressing: 1/2 cup honey, 1/2 cup red wine or cider vinegar, 4<br />
Tsp soy sauce, 1 minced garlic clove, 1/4 tsp salt<br />
and pepper, 1/2 tsp ground ginger.<br />
Salad: 1 lb. <strong>of</strong> boneless, skinless chicken breast, 1 tbsp<br />
vegetable oil, 1 tsp margarine, 8 cups <strong>of</strong> torn greens<br />
(spinach works <strong>the</strong> best), 1 pint <strong>of</strong> fresh strawberries,<br />
1/4 cup chopped walnuts.<br />
In a small bowl, combine <strong>the</strong> dressing ingredients. In a large skillet, cook<br />
and stir <strong>the</strong> chicken in oil and butter until <strong>the</strong> chicken is no longer pink;<br />
drain. Add 1/2 cup <strong>of</strong> <strong>the</strong> dressing; cook 1 minute longer. Place salad
greens in a serving bowl. Top with chicken, sliced strawberries, and<br />
walnuts. Serve with remaining dressing. Serves 4.<br />
Bradi’s Gyros<br />
Ingredients<br />
Sauce: 1 cucumber peeled and seeded, 1 cup <strong>of</strong> plain yogurt, 1 tbsp <strong>of</strong><br />
olive oil, 2 tsp <strong>of</strong> vinegar, 1 clove <strong>of</strong> garlic, 1 tsp <strong>of</strong> dill weed, 1 tsp <strong>of</strong> salt<br />
Gyros: 4-5 slices <strong>of</strong> meat (You can find pre-sliced lamb meat at Martin<br />
Bro<strong>the</strong>rs which I recommend because you can freeze what you don't use<br />
and it still works <strong>for</strong> <strong>the</strong> next time you make it. If you don't have that<br />
use shredded beef.), chopped lettuce, chopped onions, chopped<br />
tomatoes. Put all <strong>of</strong> those ingredients into <strong>the</strong> pita bread or pita<br />
pockets from <strong>the</strong> grocery store and <strong>the</strong>n put <strong>the</strong> sauce on top.<br />
Russ’ Crock-pot Chicken Enchilada Soup<br />
2 cans Campbell's Fiesta Nacho Cheese soup<br />
2 cans cream <strong>of</strong> chicken<br />
2 jars enchilada sauce (didn't say what size; mild or whatever you like)<br />
2 soup cans <strong>of</strong> milk<br />
1 16 oz. bag <strong>of</strong> frozen corn<br />
1 lb. (precooked weight) chicken breast, cooked and chopped<br />
Top soup with tortilla chips and grated cheese.<br />
Cook on Low <strong>for</strong> 7-8 hours or High <strong>for</strong> 3-4 hours.<br />
Kari’s Chocolate Chip Oatmeal Cookies<br />
½ cup Crisco 2 cups flour 2 tsp. vanilla<br />
½ cup butter 1 tsp. baking soda 2 cups oatmeal<br />
1 cup white sugar 1 tsp. baking powder 2 cups chocolate chips<br />
1 cup brown sugar ½ tsp. salt ½ cup chopped walnuts<br />
(opt.)<br />
2 eggs<br />
Cream Crisco, butter and sugars. Add eggs and beat. Sift toge<strong>the</strong>r flour,<br />
soda, baking powder, and salt. Add to <strong>the</strong> creamed mixture and beat.<br />
Add vanilla. Stir in oatmeal, nuts, and chocolate chips. Bake at 350° <strong>for</strong><br />
8-10 minutes.<br />
Kari’s Crock-Pot Roast Beef<br />
3-4 lbs beef roast<br />
1 pkg. au jus mix (about 1 oz.)<br />
1 pkg. Italian salad dressing mix (1/2 oz.)<br />
1 (10.5 oz.) can beef broth<br />
½ soup can water
Place roast in crock-pot. Combine o<strong>the</strong>r ingredients and pour over roast.<br />
Cover and cook on low <strong>for</strong> 8 hours.<br />
Kari’s Easy Taco Casserole<br />
1 large bag Doritos, crushed 1 can Rotel tomatoes and<br />
green chilies<br />
1 pound ground beef 1 can refried beans<br />
1 heaping tablespoon chili powder 1 lb (about 3 cups) shredded<br />
cheddar cheese<br />
1 can cream <strong>of</strong> mushroom soup<br />
In 9x13 pan put ½ <strong>of</strong> <strong>the</strong> crushed Doritos. Brown and drain ground beef.<br />
Add chili powder and put on top <strong>of</strong> chips. Mix <strong>the</strong> soup, Rotel, and beans<br />
and pour over meat. Next, cover with cheese and <strong>the</strong>n <strong>the</strong> rest <strong>of</strong> <strong>the</strong><br />
Doritos. Bake at 350° <strong>for</strong> 30 minutes. Serve with tomatoes, lettuce,<br />
black olives, and sour cream.<br />
Kari’s Italian Pasta Salad<br />
2 cups pasta, any kind ½ cup black olives, sliced<br />
Parmesan cheese<br />
4 oz. mozzarella cheese ½ bottle Italian dressing<br />
4 oz. Pepperoni, chopped 1 T. parsley flakes<br />
1 green pepper, chopped ¼ tsp. oregano<br />
1 tomato, chopped salt and pepper<br />
Cook pasta, drain. Combine with cheese, pepperoni, vegetables, and<br />
olives. Top with dressing and herbs. Chill. Sprinkle with Parmesan cheese<br />
be<strong>for</strong>e serving.<br />
Kari’s Cheesy Potatoes<br />
24 oz. frozen shredded hash browns 2 cups shredded cheese<br />
1 can cream <strong>of</strong> chicken cheese 1 tsp. salt<br />
8 oz. sour cream ½ cup onion chopped<br />
1 stick butter, melted pepper<br />
Mix all toge<strong>the</strong>r. Pour in 9x13 greased pan. Bake at 350° <strong>for</strong> one hour.<br />
Kristen’s Chicken and Noodles on Mashed Potatoes<br />
Serves 6<br />
Ingredients:<br />
2 Small Cans <strong>of</strong> Swanson’s Chicken Broth<br />
6 Chicken Breasts (about 1 per person)<br />
1 Package <strong>of</strong> Reames Egg Noodles<br />
Put <strong>the</strong> cans <strong>of</strong> Swanson’s Chicken Broth and <strong>the</strong> chicken breasts in a<br />
pan and boil until <strong>the</strong> chicken is done (when it turns white and gets stiff,<br />
about a half and hour).
Take <strong>the</strong> chicken out <strong>of</strong> <strong>the</strong> pan and cut it up into bite-sized pieces. Put<br />
it all back in and bring it to a boil again, but not too much or all <strong>the</strong><br />
chicken broth will boil away. If it does, replace it with water.<br />
Add <strong>the</strong> package <strong>of</strong> egg noodles and bring to a boil again,<br />
<strong>The</strong>n back it <strong>of</strong>f to a simmer and cook until <strong>the</strong> noodles are done.<br />
Serve on top <strong>of</strong> mashed potatoes.<br />
Carla’s Crazy Cake<br />
2 cups sugar<br />
3 cups flour<br />
1/2 cup cocoa<br />
1 tsp. salt<br />
2 tsp. soda<br />
2 cups water<br />
1 cup corn oil<br />
2 tsp vanilla<br />
2 Tablespoons vinegar<br />
Blend sugar, flour, cocoa, salt and soda. Pour in water, oil, vanilla, and<br />
vinegar. Beat with a <strong>for</strong>k or wire whisk until smooth. (You may mix in<br />
<strong>the</strong> same pan you will be baking - one oblong pan.) Bake <strong>for</strong> 30<br />
minutes at 350 degrees.<br />
Icing<br />
1 stick plus 2 Tbsp butter or margarine<br />
6 Tbsp milk<br />
1 box powdered sugar (sift to remove any lumps)<br />
2 tsp vanilla<br />
1 cup chopped pecans<br />
Bring butter and milk to a full boil. Remove from heat and add sugar,<br />
vanilla, and nuts. Blend with a whisk to spreading consistency. Pour<br />
over cooled cake and spread to cover.<br />
Iowa Specialty Noodles<br />
4 packages beef flavored Ramen Noodles<br />
1 can corn (or an even better option--1 cup leftover veggies)<br />
4 cups water<br />
1 pound browned beef<br />
1/2 cup chopped onion<br />
In saucepan, brown <strong>the</strong> ground beef and onion until done and drain.
Add sauce packet from <strong>the</strong> Ramen Noodles (I usually only use 2 to<br />
reduce <strong>the</strong> salt content) and <strong>the</strong> water. Break up <strong>the</strong> noodles and add<br />
to above with <strong>the</strong> drained veggies. Cook about 5 minutes until <strong>the</strong><br />
noodles are done and most <strong>of</strong> <strong>the</strong> water is absorbed.<br />
This is a very quick meal that feeds 4 (one <strong>of</strong> which is a growing 16 year<br />
old boy!) That maximum cost I would pay <strong>for</strong> this meal is: ground beef<br />
$1.50, noodles.20 each, canned veggies .50 <strong>for</strong> a total cost <strong>of</strong> $2.80. My<br />
usual cost is usually: ground beef 1.00, noodles .15 each, and leftover or<br />
homegrown veggies <strong>for</strong> a total cost <strong>of</strong> $1.60.<br />
This meal can easily be changed by using Chicken flavor Ramen noodles,<br />
and chicken.<br />
Fried Egg Sandwich<br />
2 farm-fresh eggs<br />
2 pieces <strong>of</strong> toasted bread<br />
Cheddar cheese slices<br />
Ham or meat slices<br />
Fry two eggs. Butter two pieces <strong>of</strong> toasted bread. Put one <strong>of</strong> <strong>the</strong> fried<br />
eggs on <strong>the</strong> bread. Put a layer <strong>of</strong> cheddar cheese on top. <strong>The</strong>n add<br />
optional layer(s) <strong>of</strong> ham or o<strong>the</strong>r meat. Put <strong>the</strong> o<strong>the</strong>r fried egg on top.<br />
Add ano<strong>the</strong>r slice <strong>of</strong> cheese. Complete <strong>the</strong> sandwich by placing <strong>the</strong><br />
o<strong>the</strong>r piece <strong>of</strong> bread on top.<br />
Chicken Veggie Casserole<br />
1 can (10-3/4 oz.) condensed cream <strong>of</strong> chicken soup, undiluted<br />
½ c. milk<br />
¼ tsp. dried thyme<br />
¼ tsp. salt<br />
¼ tsp. pepper<br />
2 c. diced cooked chicken<br />
1 can (16 oz.) whole kernel corn, drained<br />
2 c. frozen cut green beans, thawed<br />
2 c. sliced cooked potatoes<br />
In a large bowl, combine <strong>the</strong> soup, milk, thyme, salt and pepper. Stir in<br />
chicken, corn, beans, and potatoes. Pour into a greased 1-1/2-qt. baking<br />
dish. Bake, uncovered, at 400 degrees <strong>for</strong> 15 minutes or until heated<br />
through.<br />
Yields: 6 servings<br />
Tasty Two-Step Chicken<br />
4 boneless chicken breasts<br />
1 can cream <strong>of</strong> mushroom soup<br />
½ c. water
Brown 4 boneless chicken breasts. Add soup and water. Cover and<br />
simmer until done.<br />
* Also delicious with Cream <strong>of</strong> Chicken, Cream <strong>of</strong> Celery, or Tomato with<br />
Roasted Garlic and Herbs Soup.<br />
Inside-Out Chicken Pot Pie<br />
1 lb. cut-up boneless chicken breasts<br />
1 can cream <strong>of</strong> chicken soup<br />
1 pkg. Frozen vegetables<br />
Brown chicken breasts. Add frozen vegetables and soup. Cover and<br />
simmer until done. Serve on biscuits.<br />
Terrific Tuna Patties<br />
1 small can <strong>of</strong> tuna<br />
1 egg<br />
Small amount <strong>of</strong> crushed bread/cracker crumbs<br />
Drain can <strong>of</strong> tuna. In small bowl combine tuna, egg, and cracker<br />
crumbs. Mold <strong>the</strong> mixture into patties. Place <strong>the</strong> patties in an oiled fry<br />
pan and fry until golden brown. Add seasoning as desired.<br />
Yield: 4 patties<br />
Notes: Goes well with a side <strong>of</strong> macaroni and cheese or baked potato.<br />
Tuna Melt<br />
1 can tuna, drained<br />
2 tbsp. celery (optional)<br />
2-3 tbsp. Miracle Whip<br />
Buns<br />
Cheddar cheese, shredded<br />
Put tuna in bowl. Stir in celery and miracle whip.<br />
OPTION 1.) Spread on open face bun. Top with shredded cheddar<br />
cheese. Broil 3 min. or until golden brown.<br />
OPTION 2.) Make tuna sandwich. Cover with cheddar or Velveeta<br />
cheese. Wrap sandwich in aluminum foil. Put in oven at 350 degrees<br />
<strong>for</strong> 15-20 minutes.<br />
Tuna Chow Mein Casserole<br />
1 tbsp. oleo<br />
1 c. cut-up celery<br />
¼ c. chopped onion (or less)<br />
2 tbsp. chopped green pepper<br />
½ can (5 ½ oz.) chow mein noodles<br />
1 can tuna (6 ½ oz.) drained<br />
1 can condensed cream <strong>of</strong> mushroom (or cr. <strong>of</strong> chicken) soup
¼ c. milk<br />
¼ c. water<br />
1/8 tsp. pepper<br />
¼ c. salted cashew nuts<br />
Heat oven to 350 degrees. Melt butter in large skillet. Add celery,<br />
onion, and green pepper; cook and stir until onion is tender. Reserving<br />
¼ c. chow mein noodles, stir in remaining ingredients. Pour mixture into<br />
ungreased 1 ½ qt. Casserole; sprinkle reserved chow mein noodles over<br />
top. Bake uncovered 30 minutes.<br />
Skillet Macaroni and Cheese<br />
1 qt. milk<br />
1 tbsp. instant onion<br />
2 tsp. seasoned salt<br />
1 tsp. dry mustard<br />
¼ tsp. pepper<br />
Bring above ingredients to boil. Gradually add 2 cups broken macaroni.<br />
Keep mixture boiling. Cook uncovered, stirring <strong>of</strong>ten about 20 minutes.<br />
Stir in 2 cups grated cheddar cheese. (Sprinkle with bread crumbs—<br />
optional.)<br />
Quick and Easy Pasta<br />
1 bag wide egg noodles<br />
1 (10 ¾ oz.) can broccoli cheese soup<br />
1 (11 oz.) can corn<br />
Boil noodles as directed on package. Drain and rinse. Add soup and<br />
corn to noodles; stir. Serves 4 to 6. Great <strong>for</strong> a quick meal after a long<br />
day at <strong>the</strong> ball field.<br />
Pasta Shells and Peppers<br />
1 pkg. (1 pound) medium shell pasta<br />
4 medium green peppers, cut into 1-inch chunks<br />
1 tbsp. butter or margarine<br />
1 can (28 ounces) crushed tomatoes, undrained<br />
1-1/2 tsp. Sugar<br />
1 tsp. Salt<br />
¼ tsp. pepper<br />
1 pound process American cheese, shredded<br />
Fresh basil and/or oregano, optional<br />
Cook pasta according to package directions. Meanwhile, in a skillet,<br />
sauté peppers in butter <strong>for</strong> 2-3 minutes or until crisp-tender. Stir in<br />
tomatoes, sugar, salt and pepper; heat through. Drain pasta; stir in<br />
cheese until melted. Spoon into <strong>bowls</strong>; top with tomato mixture.<br />
Garnish with basil and/or oregano if desired.
Yield: 6 servings, approximately 94 cents per serving.<br />
Quick Fried Rice<br />
1 c. rice (not quick-cooking)<br />
2 ¼ c. water<br />
1 tbsp. soy sauce<br />
1 pkg. Lipton onion soup mix<br />
2 tbsp. cooking oil<br />
Brown rice in oil in large skillet. Add water, soy sauce and onion soup<br />
mix when rice is brown. Cover and cook <strong>for</strong> 20-25 minutes (until rice is<br />
tender). Good served with chicken or pork.<br />
Quick and Easy Brown Rice and Mushrooms<br />
1 can french onion soup mix<br />
Enough water to make 1 ¾ c.<br />
1 jar drained mushrooms, sliced<br />
1 ½ c. quick brown rice (10 minute variety)<br />
Bring soup and water to boil. Add mushrooms. Return to boil. Add<br />
rice. Cover with tight lid. Simmer <strong>for</strong> 10 minutes. Fluff and serve.<br />
Quick Cornbread Sticks<br />
1 ¼ c. cornmeal<br />
¾ c. all-purpose flour<br />
1 tbsp. & 1 tsp. baking powder<br />
¾ tsp. salt<br />
1 tbsp. Sugar<br />
2 eggs, lightly beaten<br />
1 c. milk<br />
¼ c. vegetable oil<br />
Combine first 5 ingredients, mixing well. Combine remaining ingredients<br />
stirring just until moistened. Place a well-greased cast-iron corn stick<br />
pan in a 425-degree oven <strong>for</strong> 3 minutes or until hot. Remove pan from<br />
oven and spoon batter into pan filling 2/3 full. Bake at 425 degrees <strong>for</strong><br />
12 minutes or until lightly browned. Yield: 1 ½ dozen.<br />
*Quick Corn Muffins<br />
Season muffin pans as <strong>for</strong> corn sticks. Spoon batter into pans<br />
filling 2/3 full. Bake as <strong>for</strong> corn sticks. Makes 15 muffins.<br />
Open-Faced Veggie Sandwiches<br />
4 tsp. spicy brown or horseradish mustard<br />
4 English muffins, split<br />
½ c. (each) chopped fresh broccoli, cauliflower, and sweet red<br />
pepper<br />
1 c. (4 oz.) shredded cheddar cheese
Spread mustard on cut sides <strong>of</strong> muffins. Top each with vegetables and<br />
cheese. Broil in 4-6 in. from <strong>the</strong> heat <strong>for</strong> 3 minutes or until <strong>the</strong> cheese is<br />
melted.<br />
Yield: 4 servings<br />
Better than Delivery Pizza<br />
2-4 English Muffins, sliced in half<br />
1 can pizza sauce<br />
1 pkg. pepperoni/ham/sausage (leftovers also work great!)<br />
1 pkg. mozzarella cheese<br />
Turn oven to Broil. Move oven rack to <strong>the</strong> highest position.<br />
Cut English muffins in half. Spread pizza sauce on each. Distribute<br />
desired amount <strong>of</strong> toppings over <strong>the</strong> sauce. Spread cheese over <strong>the</strong> top.<br />
Place mini-pizzas in <strong>the</strong> oven <strong>for</strong> 5 minutes or until cheese is golden<br />
brown.<br />
Chicken Divan<br />
1 lg.pkg. chopped frozen broccoli – cooked a little<br />
4-5 cups. Chicken breast – cooked and cut up<br />
1 can. Cream <strong>of</strong> Mushroom soup<br />
1 can Cream <strong>of</strong> Chicken Soup<br />
1 c. Hellmann’s mayo<br />
1 t. lemon juice<br />
½ t. curry<br />
½ c. shredded cheddar cheese<br />
Top with Rite cracker crumbs<br />
1 sm. Pkg. slivered almonds<br />
Mix toge<strong>the</strong>r and place into 9x13 casserole. Bake 350 degrees <strong>for</strong> 40-50<br />
min.<br />
Homemade Chicken Soup<br />
1 whole fryer chicken<br />
1 bag carrots<br />
1 bunch celery<br />
1 onion<br />
1 cup rice or barley<br />
1 can chicken broth<br />
enough water to cover everything<br />
salt, pepper, and garlic salt to taste<br />
Crock pot fryer chicken <strong>for</strong> about 3 hours on high in broth, salt, pepper,<br />
and garlic salt.<br />
Remove chicken from bone. (very carefully...it's very hot!)<br />
Cut up carrots, celery and onion into bite size pieces<br />
Add to broth. Add rice or barley.
Replace chicken in pot, and cover water<br />
Add seasoning to taste.<br />
Crock pot <strong>for</strong> ano<strong>the</strong>r couple hours to allow vegetables to cook, and<br />
flavors to blend.<br />
Serves a LOT!<br />
Cost per serving: about .50 (It's about $5.00 <strong>for</strong> <strong>the</strong> whole recipe, and it<br />
fed each <strong>of</strong> us at least two <strong>bowls</strong> a piece.)<br />
Busy Mom's Chicken and Rice w/ Broccoli<br />
2-4 breasts <strong>of</strong> chicken (buy <strong>the</strong> skin on/bone <strong>the</strong>n simply de-skin<br />
and de-bone <strong>the</strong> chicken)<br />
2 cans cream <strong>of</strong> mushroom soup<br />
1 box chicken & broccoli rice mix<br />
1 bunch broccoli<br />
Place chicken breast in crock-pot. Pour cans <strong>of</strong> soup over breasts.<br />
Season to your discretion. Cover crock-pot and cook on low <strong>for</strong> 10<br />
hours. Be<strong>for</strong>e you are ready to serve <strong>the</strong> chicken, prepare box <strong>of</strong> chicken<br />
& broccoli rice according to package. Steam broccoli. Combine <strong>the</strong> two.<br />
Spoon breasts onto plates. <strong>The</strong> soup makes an excellent gravy topper.<br />
Add <strong>the</strong> broccoli and rice mixture as <strong>the</strong> side dish. Enjoy.<br />
Makes 4 good size servings.<br />
Tuna Slop<br />
1 can Tuna Fish<br />
1 can Cream <strong>of</strong> Mushroom Soup<br />
Milk (1soup can full)<br />
1 package wide egg noodles<br />
1/4 lb. cheese (any kind works)<br />
Soy Sauce approx. 5-6 dashes (to taste)<br />
Salt & Pepper to taste<br />
While <strong>the</strong> water is coming to a boil <strong>for</strong> <strong>the</strong> noodles, I combine all <strong>of</strong> <strong>the</strong><br />
o<strong>the</strong>r ingredients (except <strong>the</strong> cheese) in ano<strong>the</strong>r saucepan and start<br />
heating that through. By <strong>the</strong>n, it's time to add <strong>the</strong> noodles to <strong>the</strong> water.<br />
While <strong>the</strong> noodles are cooking, I cut up whatever cheese I have in <strong>the</strong><br />
fridge into chunks and add to <strong>the</strong> tuna mixture. Drain <strong>the</strong> noodles when<br />
done, combine with <strong>the</strong> tuna mixture and serve.<br />
Spaghetti/Bean Casserole<br />
½ lb hamburger<br />
1 small onion<br />
1 small can pork and beans<br />
1 small can Franco-American Spaghetti
2 tablespoons ketchup<br />
Brown hamburger with onion in large skillet. Add can <strong>of</strong> pork and beans<br />
and spaghetti. Mix well. Stir in ketchup. Heat through (15 minutes) or<br />
put in casserole dish in oven at 350 degrees <strong>for</strong> 20 minutes.<br />
Makes 4-6 servings but freezes well <strong>for</strong> a quick reheated supper. Ready<br />
in 30 minutes or less<br />
Apple Cinnamon Turnovers<br />
1 medium tart apple, peeled and chopped<br />
½ cup applesauce<br />
½ teaspoon ground cinnamon, divided<br />
Dash ground nutmeg<br />
1 tube (7-1/2 ounces) refrigerated biscuits<br />
1 tablespoon butter or margarine, melted<br />
2 tablespoons sugar<br />
In a bowl, combine <strong>the</strong> apple, applesauce, ¼ teaspoon cinnamon and<br />
nutmeg. Separate biscuits; press each out to a 6-inch circle. Place on<br />
greased baking sheets. Place a heaping tablespoonful <strong>of</strong> apple mixture<br />
in <strong>the</strong> center <strong>of</strong> each. Fold in half and pinch edges to seal. Brush with<br />
butter. Combine sugar and remaining cinnamon; sprinkle over tops.<br />
Bake at 400 degrees <strong>for</strong> 8-10 minutes or until edges are golden brown.<br />
Serve warm. Yield: 10 servings.<br />
Presto Pizza<br />
1 flour tortilla<br />
1 tablespoon olive oil<br />
4 slices tomato<br />
4 fresh basil leaves<br />
4 oz mozzarella cheese (sliced or shredded)<br />
1 tablespoon parmesan cheese<br />
Preheat oven to 400 degrees<br />
Place tortilla on baking sheet – brush with olive oil<br />
Arrange remaining ingredients on tortilla (in order listed)<br />
Place in over and bake 12-15 min<br />
Cool pizza slightly (or you will burn your mouth) – EAT!<br />
Everything’s coming up Tuscan Mix<br />
1 cup walnut halves<br />
1 cup whole almonds<br />
10 grissini (thin bread sticks) – broken into 2 inch pieces<br />
1 cup melba rounds (whole wheat)<br />
2 tablespoons extra virgin olive oil<br />
2 teaspoons dried rosemary<br />
2 cloves garlic, minced<br />
Juice <strong>of</strong> half lemon
1 teaspoon course salt (to taste)<br />
pepper (to taste)<br />
2 tablespoons parmesan cheese<br />
Preheat oven to 250<br />
Combine first 4 ingredients in a bowl<br />
In small mixing bowl combine everything else (except parmesan cheese).<br />
Mix – <strong>the</strong>n pour this over dry mix and toss well.<br />
Spread <strong>the</strong> mixture on a baking sheet and bake 35-40 min – tossing<br />
occasionally<br />
Remove from oven – cool slightly – <strong>the</strong>n toss with parmesan cheese<br />
1 potato, 2 potato, Sweet Potato Fries<br />
1 large sweet potato, peeled and cut into ½ inch thick batons<br />
(a.k.a. French fries)<br />
1 egg white beaten until frothy<br />
1 tablespoon vegetable oil<br />
salt<br />
Preheat oven to 500<br />
Coat baking pan with cooking spray<br />
Toss potatoes into egg white. Dump <strong>the</strong>m into a strainer and tap <strong>of</strong>f<br />
extra liquid<br />
Place potatoes on pan – spread <strong>the</strong>m out<br />
Sprinkle with salt<br />
Bake 15-17 minutes (turning at least once during process)<br />
Sprinkle with cinnamon and sugar, or powdered sugar, or <strong>for</strong> a different<br />
taste malt vinegar<br />
Grams cracker Bars<br />
3 whole graham crackers<br />
¼ cup unsalted butter<br />
¼ cup brown sugar<br />
¼ cup almond slivers or pecans<br />
Preheat oven to 325<br />
Line baking sheet with aluminum foil. Arrange crackers flat, edges<br />
touching in a single layer<br />
In saucepan, melt <strong>the</strong> butter, add <strong>the</strong> sugar, and stir it until sugar<br />
dissolves<br />
Pour mixture over crackers and sprinkle with nuts<br />
Bake <strong>for</strong> 10 minutes<br />
Cool completely – break into chunks<br />
Blond Hot Chocolate (<strong>for</strong> 2)<br />
2 cups milk<br />
½ teaspoon vanilla extract<br />
4 tablespoons white chocolate (grated)
Whipped cream or marshmallow cream<br />
Pour milk into glass measuring cup, Heat in microwave 3-4 minutes (or<br />
until hot) add vanilla<br />
Divide chocolate between two mugs – pour milk mixture over chocolate<br />
and stir<br />
Top with ei<strong>the</strong>r creams<br />
Nighttime Chai<br />
6 peppercorns<br />
6 to 8 cardamom pods (crushed to release seeds)<br />
5 cloves<br />
2 cinnamon sticks<br />
1 teabag or tea bag full <strong>of</strong> golden Assam tea or Irish breakfast<br />
tea<br />
1 quarter size piece <strong>of</strong> crystallized ginger<br />
1 to 3 tablespoons honey (depending on taste)<br />
2 cups milk<br />
Bring two cups <strong>of</strong> water to a boil and pour in into a teapot with<br />
everything but <strong>the</strong> milk – let steep <strong>for</strong> 5 minutes.<br />
Strain tea into mugs (filling halfway) – Pour in equal amounts <strong>of</strong> milk<br />
For Hot chai stick it in <strong>the</strong> microwave – <strong>for</strong> cold plunk in ice cubes<br />
Juicy Fruit<br />
¼ cup fresh lime, lemon, or orange juice<br />
¼ cup honey<br />
1 teaspoon grated zest (from <strong>the</strong> fruit you juiced)<br />
1 tablespoon mint (optional)<br />
1 cup cut-up cantaloupe, honeydew melon or both<br />
1 cup blueberries<br />
1 cup strawberries<br />
In large mixing bowl whisk toge<strong>the</strong>r juice, honey zest and mint (if<br />
desired). Add fruit, and toss.<br />
Serve Chilled.<br />
Cabbage Patch Kid<br />
½ cup soy sauce<br />
2 tablespoons Asian sesame oil<br />
1 tablespoon sugar<br />
1 teaspoon crushed red pepper flakes, optional<br />
½ cup white wine vinegar<br />
1 16 ounce package coleslaw mix<br />
2 tablespoons toasted sesame seeds (toast on stovetop in small<br />
skillet)
In large mixing bowl combine first 5 ingredients. Add cabbage and toss<br />
well.<br />
Top with sesame seeds.<br />
Key (to my heart) Lime Pie<br />
4 egg yolks<br />
one 14 oz can sweetened condensed milk<br />
½ cup lime juice (fresh squeezed is best, but bottled will work)<br />
1 teaspoon lime zest<br />
1 store bought 8-inch graham cracker pie shell<br />
Preheat oven to 350<br />
In mixing bowl beat toge<strong>the</strong>r yolks, and sweetened condensed milk.<br />
When combined add lime juice and zest, mix toge<strong>the</strong>r.<br />
Pour into pie shell and bake <strong>for</strong> 15 minutes. It will be giggly when you<br />
remove it.<br />
Cool to room temperature – <strong>the</strong>n refrigerate. Serve with Whipped<br />
cream.<br />
Tossing and Turning-overs<br />
4 slices <strong>of</strong> bread, crusts removed<br />
2 tablespoons butter, melted<br />
Filling (your choice)<br />
-a spoonful <strong>of</strong> preserves or cream cheese<br />
-a dollop <strong>of</strong> jelly and a layer <strong>of</strong> Peanut butter<br />
-chocolate chips, or pieces or a favorite candy bar<br />
-Applesauce, brie, and walnuts<br />
-goat cheese with pumpkin or apple butter<br />
-fresh berries sprinkled with sugar<br />
Preheat oven to 400<br />
Roll out <strong>the</strong> crust free bread with a rolling pin (should be thickness <strong>of</strong> a<br />
saltine)<br />
Brush edges <strong>of</strong> bread with butter – in center <strong>of</strong> each place tablespoons<br />
<strong>of</strong> your filling – spread around and cover all but edges <strong>of</strong> bread<br />
Fold bread into a triangle and press edges toge<strong>the</strong>r. Crimp <strong>the</strong> seam<br />
with a <strong>for</strong>k if necessary.<br />
Put turnovers on baking sheet – brush top <strong>of</strong> each with butter – and<br />
sprinkle with sugar is desired.<br />
Bake <strong>for</strong> 20 minutes.<br />
Double down day-old doughnut<br />
1 tablespoon butter<br />
1 day old cinnamon cake doughnut, cut in half like a bagel<br />
Applesauce or apple butter, optional
Melt butter in a grill pan (or George Foreman) or skillet over low heat.<br />
Arrange doughnut slices cut side down in pan. Cover with plate (or lid)<br />
to weigh <strong>the</strong>m down. Cook until golden and sugar has caramelized.<br />
Flip over and give cake a minute to tan.<br />
Enjoy topped with applesauce or apple butter, or dunk in c<strong>of</strong>fee.<br />
Chiquita Granola<br />
2 ripe bananas<br />
½ cup brown sugar<br />
¼ cup hot water<br />
1 tablespoon vanilla extract<br />
6 tablespoons melted butter<br />
2 teaspoons cinnamon<br />
4 cups old fashioned oats<br />
¾ cup diced dried pineapple<br />
¾ cup chopped pecans<br />
½ cup unsweetened coconut<br />
Preheat oven to 275<br />
Combine first 6 ingredients – add to everything else, and mix well<br />
Spread onto foil lined baking sheet – bake until dry (about 1 hour) – <strong>the</strong><br />
granola will crisp as it cools. After cooled store in air tight container.<br />
Meals from your Favorite Restaurants:<br />
Applebee’s Oriental Chicken Salad<br />
Oriental Dressing<br />
3 tablespoons honey<br />
1 1/2 tablespoons rice winevinegar<br />
1/4 cup mayonnaise<br />
1 teaspoon Grey Poupon Dijon<br />
mustard<br />
1/8 teaspoon sesame oil<br />
Salad<br />
1 egg<br />
1/2 cup milk<br />
1/2 cup flour<br />
1/2 cup corn flake crumbs<br />
1 teaspoon salt<br />
1/4 teaspoon pepper<br />
1 boneless, skinless chicken breast<br />
half<br />
2-4 cups vegetable oil (<strong>for</strong> frying)<br />
3 cups chopped romaine lettuce<br />
1 cup red cabbage<br />
1 cup Napa cabbage<br />
1/2 carrot, julienned or shredded
1 green onion, chopped<br />
1 tablespoon sliced almonds<br />
1/3 cup chow mein noodles<br />
1. Preheat oil in deep fryer or deep pan over medium heat. You want<br />
<strong>the</strong> temperature <strong>of</strong> <strong>the</strong> oil to be around 350 degrees.<br />
2. Blend toge<strong>the</strong>r all ingredients <strong>for</strong> dressing in a small bowl with an<br />
electric mixer. Put dressing in refrigerator to chill while you prepare <strong>the</strong><br />
salad.<br />
3. In a small, shallow bowl beat egg, add milk, and mix well.<br />
4. In ano<strong>the</strong>r bowl, combine flour with corn flake crumbs, salt and<br />
pepper.<br />
5. Cut chicken breast into 4 or 5 long strips. Dip each strip <strong>of</strong> chicken first<br />
into egg mixture <strong>the</strong>n into <strong>the</strong> flour mixture, coating each piece<br />
completely.<br />
6. Fry each chicken finger <strong>for</strong> 5 minutes or until coating has darkened to<br />
brown.<br />
7. Prepare salad by tossing <strong>the</strong> chopped romaine with <strong>the</strong> chopped red<br />
cabbage, Napa cabbage, and carrots.<br />
8. Sprinkle sliced green onion on top <strong>of</strong> <strong>the</strong> lettuce.<br />
9. Sprinkle almonds over <strong>the</strong> salad, <strong>the</strong>n <strong>the</strong> chow mein noodles.<br />
10. Cut <strong>the</strong> chicken into small bite-size chunks. Place <strong>the</strong> chicken onto<br />
<strong>the</strong> salad <strong>for</strong>ming a pile in <strong>the</strong> middle. Serve with salad dressing on <strong>the</strong><br />
side. (http://www.topsecretrecipes.com)<br />
Makes 1 dinner-size salad.<br />
Sonic’s Cherry Limeaide<br />
12 ounces Sprite (1 can)<br />
3 lime wedges (1/8 <strong>of</strong> a lime each)<br />
1/4 cup cherry juice (Libby's Juicy<br />
Juice is best)<br />
1. Fill a 16-ounce glass 2/3 full with ice.<br />
2. Pour Sprite over <strong>the</strong> ice.<br />
3. Add <strong>the</strong> juice <strong>of</strong> three lime wedges and drop <strong>the</strong>m into <strong>the</strong> drink.<br />
4. Add <strong>the</strong> cherry juice and serve with a straw.<br />
(http://www.topsecretrecipes.com)<br />
Makes 1 16-ounce drink (medium size).<br />
T.G.I.Fridays Jack Daniel’s Grill Glaze<br />
1 head <strong>of</strong> garlic<br />
1 tablespoon olive oil<br />
2/3 cup water<br />
1 cup pineapple juice<br />
1/4 cup teriyaki sauce<br />
1 tablespoon soy sauce<br />
1 1/3 cups dark brown sugar<br />
3 tablespoons lemon juice
3 tablespoons minced white onion<br />
1 tablespoon Jack Daniels Whiskey<br />
1 tablespoon crushed pineapple<br />
1/4 teaspoon cayenne pepper<br />
1. Cut about 1/2-inch <strong>of</strong>f <strong>of</strong> top <strong>of</strong> garlic. Cut <strong>the</strong> roots so that <strong>the</strong> garlic<br />
will sit flat. Remove <strong>the</strong> papery skin from <strong>the</strong> garlic, but leave enough so<br />
that <strong>the</strong> cloves stay toge<strong>the</strong>r. Put garlic into a small casserole dish or<br />
baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a<br />
preheated 325° oven <strong>for</strong> 1 hour. Remove garlic and let it cool until you<br />
can handle it.<br />
2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown<br />
sugar in a medium saucepan over medium/high heat. Stir occasionally<br />
until mixture boils <strong>the</strong>n reduce heat until mixture is just simmering.<br />
3. Squeeze <strong>the</strong> sides <strong>of</strong> <strong>the</strong> head <strong>of</strong> garlic until <strong>the</strong> pasty roasted garlic is<br />
squeezed out. Measure 2 teaspoons into <strong>the</strong> saucepan and whisk to<br />
combine. Add remaining ingredients to <strong>the</strong> pan and stir.<br />
4. Let mixture simmer <strong>for</strong> 40-50 minutes or until sauce has reduced by<br />
about 1/2 and is thick and syrupy. Make sure it doesn't boil over.<br />
Magic Shell Ice Cream Topping<br />
Ingredients:<br />
4 oz. Chocolate Chips<br />
3 Tbsp. Butter<br />
Preparation:<br />
Melt chocolate chips and butter toge<strong>the</strong>r, when ready to serve pour over<br />
ice cream, or even cake, this makes a wonderful frosting. You may need<br />
to make more, but keep it within <strong>the</strong>se ratio's.<br />
Joes Crab Shack Crab Dip<br />
Ingredients:<br />
2 oz Cream Cheese (s<strong>of</strong>tened)<br />
4 tsp. Diced Yellow Onion<br />
1 Tbsp. Butter (s<strong>of</strong>tened)<br />
4 tsp. Finely Diced Green Pepper<br />
1/4 C. Sour Cream<br />
1/4 tsp. Seasoned Salt<br />
1/8 tsp. Paprika<br />
1 Tbsp. Mayonnaise<br />
1/4 C. Shredded Mozzarella Cheese<br />
1 (6 oz.) can Crab Meat (drained)<br />
Fresh Diced Green Onion (garnish)<br />
Fresh Chopped Parsley (garnish)
Preparation:<br />
Mix cream cheese, mayonnaise, sour cream and butter until smooth.<br />
Blend in seasoned salt and paprika. Stir in yellow onions, crab meat,<br />
green pepper, and mozzarella cheese. Place in a lightly greased small<br />
shallow baking dish and place in a preheated oven at 350 degrees until<br />
mixture bubbles, about 10 - 14 minutes. Serve dip with unsalted or very<br />
lightly salted corn chips. This appetizer will serve two to three or makes a<br />
great light lunch with a crisp salad.<br />
TGI Friday's Baked Potato Skins<br />
Ingredients:<br />
10 Baked Potato Skins Halves (empty <strong>of</strong> potato)<br />
1 Tbsp.. Melted Butter<br />
Seasoned Salt<br />
1 Green Onion Diced<br />
1/2 C. Fried Bacon Diced and Crispy Fried (about 5 strips)<br />
3/4 C. Shredder Cheddar Cheese<br />
Preparation:<br />
Heat oven to 375, brush potato shells with melted butter and sprinkle<br />
season all to taste and bake <strong>for</strong> 15 - 20 minutes until crisp but not dry<br />
and hard. Remove and sprinkle with cheese, bacon and onion, place<br />
back in oven until cheese is melted.<br />
Serve with sour cream. For a bit <strong>of</strong> variety try Ranch dressing<br />
Olive Garden's Fried Mozzarella<br />
Ingredients:<br />
16 oz Package <strong>of</strong> Mozzarella Cheese<br />
2 Eggs Beaten<br />
1/4 C. Water<br />
1 1/2 C. Italian Bread Crumbs<br />
1/2 tsp. Garlic Salt<br />
1 tsp. Italian Seasonings<br />
2/3 C. Flour<br />
1/3 C. Corn Starch<br />
Preparation:<br />
If your cheese is in a brick, slice it thick, and cut <strong>the</strong> cheese crossways to<br />
made triangles. Beat <strong>the</strong> eggs with water and set aside. Mix <strong>the</strong> bread<br />
crumbs, garlic salt, and Italian seasonings and set aside. Blend <strong>the</strong> flour<br />
with corn starch and set aside. Heat you vegetable oil <strong>for</strong> deep frying to<br />
360 degrees. Dip cheese in flour <strong>the</strong>n in egg wash and <strong>the</strong>n coat with<br />
bread crumbs. Place carefully in hot oil and fry until golden, this takes<br />
just a few seconds so watch carefully. When golden remove from hot oil
and drain .<br />
Serve with you favorite Italian Spaghetti Sauce and enjoy.<br />
Red Lobster Cheddar Bay Biscuits<br />
Ingredients:<br />
2 C. Bisquick<br />
2/3 C. milk<br />
1/2 C. shredded Cheddar Cheese<br />
1/2 C. butter or margarine, melted<br />
1/4 tsp. garlic powder<br />
Preparation:<br />
Heat oven to 450 degrees. Mix bisquick, milk and cheese until a s<strong>of</strong>t<br />
dough <strong>for</strong>ms. Drop by spoonfuls onto an ungreased cooking sheet. Bake<br />
8- 10 min until golden brown. Mix butter and garlic powder. Brush<br />
mixture over warm biscuits be<strong>for</strong>e removing from cookie sheet.<br />
Cinnabons - Buns from Heaven<br />
Ingredients:<br />
Dough:<br />
2 pkg. active dry yeast<br />
1 C. warm water (105-115 degree)<br />
2/3 C. plus 1 tsp. granulated sugar, divided<br />
1 C. warmed milk<br />
2/3 C. butter<br />
2 tsp salt<br />
2 eggs, slightly beaten<br />
7-8 C. all-purpose flour, or more if needed<br />
Filling:<br />
1 C. melted butter, divided (2 sticks)<br />
1 3/4 C. granulated sugar, divided<br />
3 Tbsp. ground cinnamon<br />
1 1/2 C. chopped walnuts, optional<br />
1 1/2 C. raisins, optional<br />
Creamy glaze:<br />
2/3 C. melted butter (1 stick plus 2 Tbsp.)<br />
4 C. powdered sugar<br />
2 tsp vanilla<br />
4-8 Tbsp. hot water<br />
Preparation:<br />
In a small bowl mix toge<strong>the</strong>r warm water, yeast and sugar and set aside.<br />
In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt<br />
and eggs; stir well and add yeast mixture. Add half <strong>the</strong> flour and beat<br />
until smooth. Stir in enough <strong>of</strong> <strong>the</strong> remaining flour until dough is slightly
stiff (dough will be sticky).<br />
Turn out onto a well-floured board; knead 5 -10 minutes. Place in wellbuttered<br />
glass or plastic bowl, cover and let rise in warm place, free from<br />
drafts, until doubled in bulk, about 1 to 1 1/2 hours.<br />
When doubled, punch down dough and let rest 5 minutes. Roll out on<br />
floured surface into a 15 x 20 inch rectangle.<br />
To prepare filling: Spread dough with 1/2 cup melted butter. Mix<br />
toge<strong>the</strong>r 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough.<br />
Sprinkle with walnuts and raisins, if desired.<br />
Roll up jellyroll-fashion and pinch edge toge<strong>the</strong>r to seal. Cut into 12 to 15<br />
slices. Coat bottom <strong>of</strong> a 13-by-9-inch baking pan and a 8-inch square<br />
pan with remaining 1/2 cup melted butter, <strong>the</strong>n sprinkle with remaining<br />
1/4 cup sugar. Place cinnamon roll slices close toge<strong>the</strong>r in pans. Let rise in<br />
warm place until dough is doubled in bulk, about 45 minutes.<br />
Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are<br />
nicely browned. Cool rolls slightly.<br />
Cinnabon Frosting<br />
Ingredients:<br />
1 lb. Margarine<br />
1 lb. cream cheese<br />
2 lbs. powdered sugar<br />
2 tsp. lemon juice<br />
2 tsp. vanilla extract<br />
Preparation:<br />
Allow margarine and cream cheese to reach room temperature. Beat<br />
cream cheese and margarine toge<strong>the</strong>r in a bowl with a mixer. Slowly<br />
add in all powdered sugar. Once all <strong>of</strong> <strong>the</strong> sugar is in <strong>the</strong> bowl mix <strong>for</strong> at<br />
least an additional 12 minutes. When almost done, add in <strong>the</strong> extracts.<br />
Enjoy!<br />
IHOP Buttermilk Pancakes<br />
Ingredients:<br />
1 1/4 C. Flour<br />
1 1/2 tsp. Baking Powder<br />
2 1/2 tsp. Sugar<br />
1/2 tsp. Salt<br />
1/2 tsp. Baking Soda<br />
1/8 C. Vegetable Oil
1 Egg ( slightly beaten )<br />
1 1/2 C. Buttermilk ( 1/8 - 1/4 C more if needed to keep batter thinner )<br />
Preparation:<br />
Place first five ingredients into a bowl, add buttermilk, oil and egg. With<br />
a spoon mix all ingredients and beat until smooth.<br />
Heat a frying pan or a griddle. Fry pancake on medium low heat. To a<br />
hot pan or griddle pour a little oil or spray with a none stick vegetable<br />
oil.<br />
Pour batter to a desired size. Let batter start to show small bubbles on<br />
top be<strong>for</strong>e you turn pancake over to finish cooking.<br />
Turning pancakes is made much easier if you spray your pancake turner<br />
with a none stick spray. <strong>The</strong> turner does not stick to <strong>the</strong> uncooked dough<br />
<strong>of</strong> pancake when you are turning <strong>the</strong>m. If batter seams to be to thick<br />
add a little more buttermilk and mix well.<br />
This recipe makes about nine 4" - 5" pancakes. Serve warm with your<br />
favorite syrup.<br />
Otis Spunkmeyer Blueberry Muffins<br />
Ingredients:<br />
1 15 oz. Blueberry's in Liquid (rinse lightly and drain)<br />
1 Package White Cake Mix<br />
1 Package <strong>of</strong> Instant Vanilla Pudding 4 serving size<br />
4 Eggs (beaten)<br />
1/2 C. Vegetable Oil<br />
3/4 C. Milk<br />
1 tsp. Vanilla<br />
Preparation:<br />
Rinse Blueberry's lightly and drain well. In mixing bowl beat eggs until<br />
light. To <strong>the</strong> eggs add cake mix, pudding, vegetable oil, vanilla, and<br />
milk. Beat until smooth but do not over beat. About two to two and<br />
half minutes. Batter will be thick.<br />
Carefully fold blueberry's in batter with a spoon or spatula. try not to<br />
break <strong>the</strong> berry's, <strong>the</strong>y can be very tender.<br />
Fill muffin cups 3/4 full and place in a preheated oven at 350 degrees <strong>for</strong><br />
20 - 30 minutes depending on <strong>the</strong> size <strong>of</strong> you muffin cups. Test with a<br />
tooth pick and taking care not to over bake.<br />
Will make about 9 large muffins or 12 - 15 small muffins.<br />
Store muffins in a air tight container.<br />
Cheesecake Factory Bakery Oreo Cheesecake<br />
Ingredients:<br />
Crust
1 1/2 C. Oreo Cookie Crumbs (about 23 Oreo cookies finely chopped)<br />
2 Tbsp. Melted Butter<br />
9" Spring Form Pan (buttered on bottom and sides)<br />
Filling<br />
1 1/2 lb. Cream Cheese<br />
1 C. Sugar<br />
5 Large Eggs<br />
1/4 tsp. Salt<br />
2 tsp. Vanilla<br />
1/4 C Flour<br />
8 oz Sour Cream<br />
5 Oreo Cookies (coarsely chopped <strong>for</strong> <strong>the</strong> batter)<br />
10 Coarsely Chopped Oreo Cookies <strong>for</strong> <strong>the</strong> Top <strong>of</strong> Cheese Cake<br />
Preparation:<br />
Crust<br />
Mix melted butter with Oreo crumbs and press in spring pan cover <strong>the</strong><br />
bottom and 1 1/2" up <strong>the</strong> sides with crumbs, set aside.<br />
Filling<br />
All Ingredients need to be at room temperature be<strong>for</strong>e begining. Beat<br />
cream cheese until light and fluffy. Keep mixer on a low setting during<br />
<strong>the</strong> mixing and beating process. Add sugar gradually and continue<br />
beating cream cheese until mixed through. Add eggs one at a time and<br />
continue to beat until blended. Measure <strong>the</strong> vanilla, salt and flour, pour<br />
into cream cheese and egg mixture and beat until smooth. Add <strong>the</strong> sour<br />
cream and beat well. Turn <strong>of</strong>f <strong>the</strong> mixer and stir in <strong>the</strong> coarsely chopped<br />
oreo cookies with a spoon.<br />
Pour cream cheese into <strong>the</strong> spring pan and place <strong>the</strong> nine coarsely<br />
chopped Oreo Cookies on to <strong>of</strong> <strong>the</strong> cream mixture. Place pan on <strong>the</strong> top<br />
rack and in <strong>the</strong> middle <strong>of</strong> a preheated oven at 325 decrees and bake <strong>for</strong><br />
one hour and 15 minutes. When time is up prop <strong>the</strong> oven door open and<br />
let <strong>the</strong> cheese cake stay in <strong>the</strong> oven <strong>for</strong> one hour. Remove from oven<br />
and let cool enough to place in <strong>the</strong> refrigerator <strong>for</strong> 24 hours. It is worth<br />
<strong>the</strong> anticipation. A cheese cake should season. <strong>The</strong> flavor ripens and<br />
becomes enriched.<br />
Olive Garden Tiramisu Dessert<br />
Ingredients:<br />
1 sponge cake --(10 to 12 inches and about 3" tall)<br />
3 oz. strong black c<strong>of</strong>fee<br />
3 oz. brandy or rum<br />
1 1/2 lbs. cream cheese or mascarpone (my pick) -- room temperature<br />
1 1/2 C. superfine/powdered sugar<br />
unsweetened cocoa<br />
Preparation:<br />
Cut across middle <strong>of</strong> sponge cake, <strong>for</strong>ming two layers, each about 1 1/2
inches thick. Blend c<strong>of</strong>fee and brandy. Sprinkle enough mixture over<br />
bottom half <strong>of</strong> cake to flavor it strongly. Don't moisten cake too much or<br />
it may collapse on serving. Beat room-temperature cheese and 1-cup<br />
sugar until sugar is completely dissolved and cheese is light and spread<br />
able. Test <strong>for</strong> sweetness during beating, adding more sugar if needed.<br />
Spread cut surface <strong>of</strong> bottom layer and half <strong>of</strong> <strong>the</strong> cheese mixture.<br />
Replace second layer and top layer with half <strong>of</strong> <strong>the</strong> cheese mixture.<br />
Sprinkle top literally with sifted cocoa. Refrigerate cake <strong>for</strong> at least two<br />
hours be<strong>for</strong>e cutting and serving.<br />
Fish and Chips in Beer Batter<br />
Ingredients:<br />
1# fish fillets, white cod*<br />
2 cups, flour<br />
1 egg<br />
5 oz. milk<br />
5 oz. beer, good quality, flat<br />
1/2 to 1 tsp. salt<br />
vegetable oil or shortening<br />
malt vinegar<br />
Preparation:<br />
Directions: Mix flour and salt in bowl, make into a well. Mix milk with<br />
egg slowly. Add egg mix to center <strong>of</strong> well and beat until aerated. Set<br />
aside.<br />
Start heating oil to 375F. Run fingers across fish fillets and remove any<br />
pin bones. Slice <strong>the</strong> fillets into 1" by 3" strips. When oil is up to<br />
temperature add beer to batter and mix in. Dip and coat fillets with<br />
batter** and place into oil. Fry to a light golden brown, turning once.<br />
Remove and place on paper towels to drain. To keep pieces hot, <strong>the</strong>y<br />
can be placed in a 300F oven while <strong>the</strong> balance is frying.<br />
*<strong>The</strong>re are o<strong>the</strong>r cods, known as brown or red, do not use! <strong>The</strong> texture <strong>of</strong><br />
meat and amount <strong>of</strong> natural oil doesn't give you <strong>the</strong> light flakiness<br />
desired.<br />
**<strong>The</strong> batter will appear very thick and heavy, that's ok. As long as you<br />
keep your oil temp up, <strong>the</strong>re will be no sponging.<br />
Options: Try adding dry mustard, (Coleman's) or hot Hungarian paprika<br />
to flour mix. A bit <strong>of</strong> ground cayenne works too.<br />
Chips<br />
Peel 5 med. Idaho potatoes, slice into 1/2" square strips by <strong>the</strong> length <strong>of</strong><br />
<strong>the</strong> potato. Rinse in cold water to reduce starch. Leave in water until oil<br />
is 375F. Grab a large handful and pat dry with paper towel until fairly<br />
dry, reduces spattering. Place into hot oil and fry until golden brown. Do
a handful a time, keeping cooked ones warm in <strong>the</strong> oven.<br />
Assemble plate, sprinkle with a little salt and malt vinegar and enjoy.<br />
Please, "NO" ketchup.<br />
Bennigan's Monte Cristo<br />
Ingredients:<br />
9 Slices Wheat Bread<br />
3 Slices Cooked Turkey<br />
3 Slices Cooked Ham<br />
3 Slices American Cheese<br />
3 Slices Swiss Cheese<br />
Batter<br />
1 Egg<br />
1 - 1 1/4 C. Water<br />
1/2 tsp. Salt<br />
1 tsp. Sugar<br />
1 1/2 C. Flour<br />
1 Tbs. Baking Powder<br />
Vegetable Oil (<strong>for</strong> deep frying)<br />
Preparation:<br />
Place turkey and Swiss cheese on one slice <strong>of</strong> bread and ham and<br />
American cheese on ano<strong>the</strong>r slice <strong>of</strong> bread. Place third slice in-between<br />
and secure <strong>the</strong> triple decker sandwich in <strong>the</strong> corners with tooth picks.<br />
Place egg in mixing bowl, add water and beat toge<strong>the</strong>r. Add<br />
salt,sugar,flour, and baking powder. Beat batter until smooth.<br />
Dip sandwich in batter and carefully cover all <strong>the</strong> sides and surface.<br />
Carefully place in hot oil and fry until golden. When sandwich has<br />
turned a warm gold color remove from hot oil and place on paper<br />
towel. Let cool <strong>for</strong> a few minutes be<strong>for</strong>e removing <strong>the</strong> tooth picks.<br />
Be<strong>for</strong>e serving slice into fourths and sprinkle with powder sugar.<br />
Serve with raspberry preserves, pickle garnish and your favorite side<br />
order <strong>of</strong> French fried potatoes.<br />
McDonald's Secret Sauce<br />
Ingredients:<br />
1 C. Mayonnaise<br />
2 Tbsp. Indian Relish Drained<br />
1/2 tsp. Granulated Sugar<br />
2 Tbsp. Thousand Island Dressing
Preparation:<br />
Mix all ingredients well. Let stand <strong>for</strong> at least 20 minutes, allowing to sit<br />
overnight is desired.<br />
Outback Steakhouse Style Dipping Sauce<br />
Ingredients:<br />
1 pint Mayonnaise<br />
1 pint Sour cream<br />
1/2 C. Tomato chili sauce<br />
1/2 tsp. Cayenne pepper<br />
Preparation:<br />
Combine and mix well.<br />
Chili's Monterey Chicken<br />
(only makes 1 serving)<br />
Ingredients:<br />
1 boneless skinless Chicken Breast<br />
2 tsp. Barbeque Sauce (she recommends Bull's Eye)<br />
2 slices <strong>of</strong> well crisped Bacon<br />
1/4 C. mixture <strong>of</strong> Monterey Jack and Sharp Cheddar Cheese<br />
Preparation:<br />
Pound chicken breast until it is somewhat flattened, and season with salt<br />
and pepper. Spray Pam in a nonstick skillet, and cook chicken breast<br />
until it is done. Transfer to a serving plate. Top chicken breast with<br />
Barbeque sauce, bacon, and cheese. Broil chicken breast in <strong>the</strong> oven, or<br />
melt <strong>the</strong> cheese in a microwave. Sprinkle with a small amount <strong>of</strong> cold<br />
chopped tomatoes and chives.<br />
Olive Garden Zuppa Toscana<br />
Ingredients:<br />
1 1/2 C. spicy sausage links -- 12<br />
2 medium potatoes, cut in half lengthwise, and <strong>the</strong>n cut into 1/4" slices<br />
3/4 C. onions, diced<br />
6 slices bacon<br />
1 1/2 tsp. minced garlic<br />
2 C. kale leaves, but in half, <strong>the</strong>n sliced<br />
2 T. chicken base<br />
1 qt. water<br />
1/3 C. heavy whipping cream<br />
Preparation:<br />
Preheat oven to 300 degrees. Place sausage links onto a sheet pan and<br />
bake <strong>for</strong> 25 minutes, or until done; cut in half length-wise, <strong>the</strong>n cut at an
angle into 1/2 inch slices.<br />
Place onions and bacon in a large saucepan and cook over medium<br />
heat until onions are almost clear. Remove bacon and crumble. Add<br />
garlic to <strong>the</strong> onions and cook an additional 1-minute. Add chicken base,<br />
water, and potatoes, simmer 15 minutes. Add crumbled bacon, sausage,<br />
kale and cream. Simmer 4 minutes and serve.<br />
Wendy's Chili<br />
Ingredients:<br />
2 lbs. fresh ground beef<br />
1 qt. tomato juice<br />
1 (29 oz.) can tomato puree<br />
1 (15 oz.) can red beans, drained<br />
1 medium onion (1 1/2 c.), chopped<br />
1/2 C. celery, diced<br />
1/4 C. green pepper, diced<br />
1/4 C. chili powder<br />
1 tsp. cumin (if you like real flavor, add more)<br />
1 1/2 tsp. garlic powder<br />
1 tsp. salt<br />
1/2 tsp. each: black pepper, oregano, sugar<br />
1/8 tsp. cayenne pepper<br />
Preparation:<br />
In a frying pan, brown <strong>the</strong> ground beef; drain. Put <strong>the</strong> drained beef and<br />
<strong>the</strong> remaining ingredients into a 6-quart pot. Cover <strong>the</strong> pot; let it<br />
simmer <strong>for</strong> 1 to 1 1/2 hours, stirring every 15 minutes.