The basic tools of the trade for a â€œstockedâ€ kitchen: Â· Mixing bowls ...

The basic tools of the trade for a “stocked” kitchen: 

� Mixing bowls (small, medium, large) � Loaf Pan 

� 8x8 baking dish � 12 inch skillet or frying pan 

� 2 quart saucepan with lid � 4 quart pot with lid 

� Cutting board � 2 baking sheets 

� Muffin tin � Blender 

� Heat proof spatula � Whisk (wire) 

� Plastic and glass measuring cup � Measuring spoons 

� Grater � Aluminum foil 

� Plastic wrap � Ziploc Bags 

The basic ingredients for a “stocked” pantry: 

� All purpose flour � Baking powder 

� Baking soda � Brown Sugar 

� Canned Broth (chicken, beef, vegetable) � Canned tomatoes 

� Unsweetened cocoa powder � Dijon mustard 

� Sugar (granulated) � Hot sauce 

� Maple Syrup � Olive oil 

� Pasta – get a variety � Peanut Butter 

� Salt � Soy Sauce 

� Vegetable Oil � Cereal 

Essential Spices: 

� Black Pepper � Cinnamon 

� Vanilla extract � Chili powder 

� Garlic powder � Ground Ginger 

� Curry powder � Cayenne Pepper 

In your Fridge: 

� Eggs � Milk 

� Bread � Garlic (fresh) 

� Butter � Lemon or Lime juice 

Kristin’s Tator Tot Casserole 

� 1 lb. hamburger 

� 1-16 oz. can green beans 

� 1 can cream of mushroom soup 

� Tator tots 

Brown hamburger and drain. Combine with beans and soup. 

Place mixture in a casserole dish and top with tator tots. 

Bake covered for 1 hour at 350 degrees.

"Martha's Mean Cookies" 

� 1/4 c. white sugar � 3/4 c. brown sugar 

� 1 c. softened margarine � 2 eggs 

� 1 small package vanilla instant pudding � 1 tsp. vanilla extract 

� 2 1/2 cups flour � 2 tsp. baking soda 

� 1-12 oz. package semi-sweet chocolate chunks 

Combine sugars and margarine. Add eggs and beat by hand. 

Stir in pudding and extract. Gradually blend in the flour and baking 

soda. Finally, add the chocolate chunks. Refrigerate dough for 20 

minutes before baking at 350 degrees for approximately 10 minutes. 

Bake only until the cookies are light brown. 

Really Fast and Easy Cookies 

� 1 egg 

� 1 cheap cake mix (yellow or chocolate) 

� 1/2 cup of corn or canola oil 

� 1 bag of chips (chocolate, peanut butter, or butterscotch) 

Mix all ingredients in to a bowl. Grease a cookie sheet. Place spoonfuls 

of cookie dough on to the sheet. Put in 350 degree oven. Bake until 

lightly brown. Makes 20-30 cookies. 

Oreo Cheesecakes 

� Muffin tin and liners � Package of Oreos 

� 3-8oz cream cheese softened 

� Cool Whip 

� Chocolate chips-melted 

Preheat oven to 350 

Put paper liners in muffin tins (app.24) 

Put 1 Oreo cookie in bottom of each one. 

Beat together 3-8oz each softened reg. or light cream cheese and 3/4 

cup sugar until smooth. Add 3 eggs one at a time and mix until 

blended. Spoon mixture of each cookie. 

Bake at 350 for 15-20 min. or until center is almost set. Cool completely 

then refrigerate 1 hour or over night. Drizzle with melted choc chips and 

a cool whip. 

Pizza Pasta Casserole 

� 1 lb ground beef 

� 1/2 large onion-chopped 

� 1 jar (28oz) spaghetti sauce 

� 8oz spiral pasta, cooked and drained 

� 2 cup. Shredded mozzarella cheese

Pizza Pasta Casserole (continued) 

� 1 lb ground beef 

� 4 oz sliced pepperoni-use all of it 


In large skillet cook beef and onion. Drain stir in spaghetti sauce and 

pasta. Transfer to 13x9 greased pan. Sprinkle with cheese. Arrange 

pepperoni over the top. Bake at 350 for 25-30 min or until heated 

through. 

(Can freeze up to 3 months) (Can also use straight spaghetti and cut 

pepperoni in half) 

BBQ Meatballs 


Meat balls: 

1 lb hamb. 1/4tsp. garlic powder 2/3 onion-diced 

5oz milk salt/pepper to taste 2/3 c. oatmeal 

Mix and form into balls 

Sauce: 

2/3 c. ketchup 1/2c. brown sugar 

1/3 tsp liquid smoke 1/3 tsp garlic powder 

Put meatballs into 9x9 glass pan. Spoon sauce over meatballs and bake 

1 hour at 350. Makes 16 meatballs. (Can freeze before baking and bake 

later). 

Manicotti 

12 large manicotti shells 

4 c. shredded mozzarella cheese, divided 

2 c. ricotta cheese 

6 T chopped fresh basil or 2 T dried basil 

1 (26oz) jar spaghetti sauce, divided 

1/2 c. grated parmesan cheese 


Spray 13x9in baking dish

Manicotti (continued) 

12 large manicotti shells 

Cook pasta according to directions. Drain, rinse w/cool water. Dry pasta 

on paper towels. In med. mixing bowl-stir together 3 c. mozzarella 

cheese with ricotta and fresh basil. Using a teaspoon carefully stuff pasta. 

Spoon 2 c. spaghetti sauce into baking dish. Arrange pasta over sauce. 

Pour remaining sauce over pasta. Sprinkle remaining mozzarella 

cheese. 

Bake for 15 min. Sprinkle with parmesan. Bake for 10 min longer. 

Snicker Salad (can be dessert or side dish) 

2 3oz. vanilla instant pudding 

2 cups milk 

1 8 oz. cool whip 

2 chopped Granny smith apples &1 chopped snicker bar grapes (as many 

as you 

want) Mix pudding with the milk. Add rest of ingredients. Refrigerate 

Chelsea’s Grandma's Fluffy Frosting 

(tastes like creamy marshmallows!) 

1 cup sugar 

1/3 cup water 

1/4 tsp cream of tartar 

Dash of salt 

2 egg whites 

1 tsp vanilla 

Bring to boil sugar, water, cream of tartar, and salt until sugar dissolves. 

In a large bowl, mix egg whites and vanilla together. Very slowly, add 

hot syrup to bowl of egg whites and vanilla beating at high speed for 7 

minutes or until stiff and peaks. Frost double layer cake or 24 cupcakes. 

Bradi’s Strawberry Chicken Salad 

Ingredients 

Dressing: 1/2 cup honey, 1/2 cup red wine or cider vinegar, 4 

Tsp soy sauce, 1 minced garlic clove, 1/4 tsp salt 

and pepper, 1/2 tsp ground ginger. 

Salad: 1 lb. of boneless, skinless chicken breast, 1 tbsp 

vegetable oil, 1 tsp margarine, 8 cups of torn greens 

(spinach works the best), 1 pint of fresh strawberries, 

1/4 cup chopped walnuts. 

In a small bowl, combine the dressing ingredients. In a large skillet, cook 

and stir the chicken in oil and butter until the chicken is no longer pink; 

drain. Add 1/2 cup of the dressing; cook 1 minute longer. Place salad

greens in a serving bowl. Top with chicken, sliced strawberries, and 

walnuts. Serve with remaining dressing. Serves 4. 

Bradi’s Gyros 

Ingredients 

Sauce: 1 cucumber peeled and seeded, 1 cup of plain yogurt, 1 tbsp of 

olive oil, 2 tsp of vinegar, 1 clove of garlic, 1 tsp of dill weed, 1 tsp of salt 

Gyros: 4-5 slices of meat (You can find pre-sliced lamb meat at Martin 

Brothers which I recommend because you can freeze what you don't use 

and it still works for the next time you make it. If you don't have that 

use shredded beef.), chopped lettuce, chopped onions, chopped 

tomatoes. Put all of those ingredients into the pita bread or pita 

pockets from the grocery store and then put the sauce on top. 

Russ’ Crock-pot Chicken Enchilada Soup 

2 cans Campbell's Fiesta Nacho Cheese soup 

2 cans cream of chicken 

2 jars enchilada sauce (didn't say what size; mild or whatever you like) 

2 soup cans of milk 

1 16 oz. bag of frozen corn 

1 lb. (precooked weight) chicken breast, cooked and chopped 

Top soup with tortilla chips and grated cheese. 

Cook on Low for 7-8 hours or High for 3-4 hours. 

Kari’s Chocolate Chip Oatmeal Cookies 

½ cup Crisco 2 cups flour 2 tsp. vanilla 

½ cup butter 1 tsp. baking soda 2 cups oatmeal 

1 cup white sugar 1 tsp. baking powder 2 cups chocolate chips 

1 cup brown sugar ½ tsp. salt ½ cup chopped walnuts 

(opt.) 

2 eggs 

Cream Crisco, butter and sugars. Add eggs and beat. Sift together flour, 

soda, baking powder, and salt. Add to the creamed mixture and beat. 

Add vanilla. Stir in oatmeal, nuts, and chocolate chips. Bake at 350° for 

8-10 minutes. 

Kari’s Crock-Pot Roast Beef 

3-4 lbs beef roast 

1 pkg. au jus mix (about 1 oz.) 

1 pkg. Italian salad dressing mix (1/2 oz.) 

1 (10.5 oz.) can beef broth 

½ soup can water

Place roast in crock-pot. Combine other ingredients and pour over roast. 

Cover and cook on low for 8 hours. 

Kari’s Easy Taco Casserole 

1 large bag Doritos, crushed 1 can Rotel tomatoes and 

green chilies 

1 pound ground beef 1 can refried beans 

1 heaping tablespoon chili powder 1 lb (about 3 cups) shredded 

cheddar cheese 

1 can cream of mushroom soup 

In 9x13 pan put ½ of the crushed Doritos. Brown and drain ground beef. 

Add chili powder and put on top of chips. Mix the soup, Rotel, and beans 

and pour over meat. Next, cover with cheese and then the rest of the 

Doritos. Bake at 350° for 30 minutes. Serve with tomatoes, lettuce, 

black olives, and sour cream. 

Kari’s Italian Pasta Salad 

2 cups pasta, any kind ½ cup black olives, sliced 

Parmesan cheese 

4 oz. mozzarella cheese ½ bottle Italian dressing 

4 oz. Pepperoni, chopped 1 T. parsley flakes 

1 green pepper, chopped ¼ tsp. oregano 

1 tomato, chopped salt and pepper 

Cook pasta, drain. Combine with cheese, pepperoni, vegetables, and 

olives. Top with dressing and herbs. Chill. Sprinkle with Parmesan cheese 

before serving. 

Kari’s Cheesy Potatoes 

24 oz. frozen shredded hash browns 2 cups shredded cheese 

1 can cream of chicken cheese 1 tsp. salt 

8 oz. sour cream ½ cup onion chopped 

1 stick butter, melted pepper 

Mix all together. Pour in 9x13 greased pan. Bake at 350° for one hour. 

Kristen’s Chicken and Noodles on Mashed Potatoes 

Serves 6 

Ingredients: 

2 Small Cans of Swanson’s Chicken Broth 

6 Chicken Breasts (about 1 per person) 

1 Package of Reames Egg Noodles 

Put the cans of Swanson’s Chicken Broth and the chicken breasts in a 

pan and boil until the chicken is done (when it turns white and gets stiff, 

about a half and hour).

Take the chicken out of the pan and cut it up into bite-sized pieces. Put 

it all back in and bring it to a boil again, but not too much or all the 

chicken broth will boil away. If it does, replace it with water. 

Add the package of egg noodles and bring to a boil again, 

Then back it off to a simmer and cook until the noodles are done. 

Serve on top of mashed potatoes. 

Carla’s Crazy Cake 

2 cups sugar 

3 cups flour 

1/2 cup cocoa 

1 tsp. salt 

2 tsp. soda 

2 cups water 

1 cup corn oil 

2 tsp vanilla 

2 Tablespoons vinegar 

Blend sugar, flour, cocoa, salt and soda. Pour in water, oil, vanilla, and 

vinegar. Beat with a fork or wire whisk until smooth. (You may mix in 

the same pan you will be baking - one oblong pan.) Bake for 30 

minutes at 350 degrees. 

Icing 

1 stick plus 2 Tbsp butter or margarine 

6 Tbsp milk 

1 box powdered sugar (sift to remove any lumps) 

2 tsp vanilla 

1 cup chopped pecans 

Bring butter and milk to a full boil. Remove from heat and add sugar, 

vanilla, and nuts. Blend with a whisk to spreading consistency. Pour 

over cooled cake and spread to cover. 

Iowa Specialty Noodles 

4 packages beef flavored Ramen Noodles 

1 can corn (or an even better option--1 cup leftover veggies) 

4 cups water 

1 pound browned beef 

1/2 cup chopped onion 

In saucepan, brown the ground beef and onion until done and drain.

Add sauce packet from the Ramen Noodles (I usually only use 2 to 

reduce the salt content) and the water. Break up the noodles and add 

to above with the drained veggies. Cook about 5 minutes until the 

noodles are done and most of the water is absorbed. 

This is a very quick meal that feeds 4 (one of which is a growing 16 year 

old boy!) That maximum cost I would pay for this meal is: ground beef 

$1.50, noodles.20 each, canned veggies .50 for a total cost of $2.80. My 

usual cost is usually: ground beef 1.00, noodles .15 each, and leftover or 

homegrown veggies for a total cost of $1.60. 

This meal can easily be changed by using Chicken flavor Ramen noodles, 

and chicken. 

Fried Egg Sandwich 

2 farm-fresh eggs 

2 pieces of toasted bread 

Cheddar cheese slices 

Ham or meat slices 

Fry two eggs. Butter two pieces of toasted bread. Put one of the fried 

eggs on the bread. Put a layer of cheddar cheese on top. Then add 

optional layer(s) of ham or other meat. Put the other fried egg on top. 

Add another slice of cheese. Complete the sandwich by placing the 

other piece of bread on top. 

Chicken Veggie Casserole 

1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted 

½ c. milk 

¼ tsp. dried thyme 

¼ tsp. salt 

¼ tsp. pepper 

2 c. diced cooked chicken 

1 can (16 oz.) whole kernel corn, drained 

2 c. frozen cut green beans, thawed 

2 c. sliced cooked potatoes 

In a large bowl, combine the soup, milk, thyme, salt and pepper. Stir in 

chicken, corn, beans, and potatoes. Pour into a greased 1-1/2-qt. baking 

dish. Bake, uncovered, at 400 degrees for 15 minutes or until heated 

through. 

Yields: 6 servings 

Tasty Two-Step Chicken 

4 boneless chicken breasts 

1 can cream of mushroom soup 

½ c. water

Brown 4 boneless chicken breasts. Add soup and water. Cover and 

simmer until done. 

* Also delicious with Cream of Chicken, Cream of Celery, or Tomato with 

Roasted Garlic and Herbs Soup. 

Inside-Out Chicken Pot Pie 

1 lb. cut-up boneless chicken breasts 

1 can cream of chicken soup 

1 pkg. Frozen vegetables 

Brown chicken breasts. Add frozen vegetables and soup. Cover and 

simmer until done. Serve on biscuits. 

Terrific Tuna Patties 

1 small can of tuna 

1 egg 

Small amount of crushed bread/cracker crumbs 

Drain can of tuna. In small bowl combine tuna, egg, and cracker 

crumbs. Mold the mixture into patties. Place the patties in an oiled fry 

pan and fry until golden brown. Add seasoning as desired. 

Yield: 4 patties 

Notes: Goes well with a side of macaroni and cheese or baked potato. 

Tuna Melt 

1 can tuna, drained 

2 tbsp. celery (optional) 

2-3 tbsp. Miracle Whip 

Buns 

Cheddar cheese, shredded 

Put tuna in bowl. Stir in celery and miracle whip. 

OPTION 1.) Spread on open face bun. Top with shredded cheddar 

cheese. Broil 3 min. or until golden brown. 

OPTION 2.) Make tuna sandwich. Cover with cheddar or Velveeta 

cheese. Wrap sandwich in aluminum foil. Put in oven at 350 degrees 

for 15-20 minutes. 

Tuna Chow Mein Casserole 

1 tbsp. oleo 

1 c. cut-up celery 

¼ c. chopped onion (or less) 

2 tbsp. chopped green pepper 

½ can (5 ½ oz.) chow mein noodles 

1 can tuna (6 ½ oz.) drained 

1 can condensed cream of mushroom (or cr. of chicken) soup

¼ c. milk 

¼ c. water 

1/8 tsp. pepper 

¼ c. salted cashew nuts 

Heat oven to 350 degrees. Melt butter in large skillet. Add celery, 

onion, and green pepper; cook and stir until onion is tender. Reserving 

¼ c. chow mein noodles, stir in remaining ingredients. Pour mixture into 

ungreased 1 ½ qt. Casserole; sprinkle reserved chow mein noodles over 

top. Bake uncovered 30 minutes. 

Skillet Macaroni and Cheese 

1 qt. milk 

1 tbsp. instant onion 

2 tsp. seasoned salt 

1 tsp. dry mustard 


Bring above ingredients to boil. Gradually add 2 cups broken macaroni. 

Keep mixture boiling. Cook uncovered, stirring often about 20 minutes. 

Stir in 2 cups grated cheddar cheese. (Sprinkle with bread crumbs— 

optional.) 

Quick and Easy Pasta 

1 bag wide egg noodles 

1 (10 ¾ oz.) can broccoli cheese soup 

1 (11 oz.) can corn 

Boil noodles as directed on package. Drain and rinse. Add soup and 

corn to noodles; stir. Serves 4 to 6. Great for a quick meal after a long 

day at the ball field. 

Pasta Shells and Peppers 

1 pkg. (1 pound) medium shell pasta 

4 medium green peppers, cut into 1-inch chunks 

1 tbsp. butter or margarine 

1 can (28 ounces) crushed tomatoes, undrained 

1-1/2 tsp. Sugar 

1 tsp. Salt 


1 pound process American cheese, shredded 

Fresh basil and/or oregano, optional 

Cook pasta according to package directions. Meanwhile, in a skillet, 

sauté peppers in butter for 2-3 minutes or until crisp-tender. Stir in 

tomatoes, sugar, salt and pepper; heat through. Drain pasta; stir in 

cheese until melted. Spoon into bowls; top with tomato mixture. 

Garnish with basil and/or oregano if desired.

Yield: 6 servings, approximately 94 cents per serving. 

Quick Fried Rice 

1 c. rice (not quick-cooking) 

2 ¼ c. water 

1 tbsp. soy sauce 

1 pkg. Lipton onion soup mix 

2 tbsp. cooking oil 

Brown rice in oil in large skillet. Add water, soy sauce and onion soup 

mix when rice is brown. Cover and cook for 20-25 minutes (until rice is 

tender). Good served with chicken or pork. 

Quick and Easy Brown Rice and Mushrooms 

1 can french onion soup mix 

Enough water to make 1 ¾ c. 

1 jar drained mushrooms, sliced 

1 ½ c. quick brown rice (10 minute variety) 

Bring soup and water to boil. Add mushrooms. Return to boil. Add 

rice. Cover with tight lid. Simmer for 10 minutes. Fluff and serve. 

Quick Cornbread Sticks 

1 ¼ c. cornmeal 

¾ c. all-purpose flour 

1 tbsp. & 1 tsp. baking powder 

¾ tsp. salt 

1 tbsp. Sugar 

2 eggs, lightly beaten 

1 c. milk 

¼ c. vegetable oil 

Combine first 5 ingredients, mixing well. Combine remaining ingredients 

stirring just until moistened. Place a well-greased cast-iron corn stick 

pan in a 425-degree oven for 3 minutes or until hot. Remove pan from 

oven and spoon batter into pan filling 2/3 full. Bake at 425 degrees for 

12 minutes or until lightly browned. Yield: 1 ½ dozen. 

*Quick Corn Muffins 

Season muffin pans as for corn sticks. Spoon batter into pans 

filling 2/3 full. Bake as for corn sticks. Makes 15 muffins. 

Open-Faced Veggie Sandwiches 

4 tsp. spicy brown or horseradish mustard 

4 English muffins, split 

½ c. (each) chopped fresh broccoli, cauliflower, and sweet red 

pepper 

1 c. (4 oz.) shredded cheddar cheese

Spread mustard on cut sides of muffins. Top each with vegetables and 

cheese. Broil in 4-6 in. from the heat for 3 minutes or until the cheese is 

melted. 

Yield: 4 servings 

Better than Delivery Pizza 

2-4 English Muffins, sliced in half 

1 can pizza sauce 

1 pkg. pepperoni/ham/sausage (leftovers also work great!) 

1 pkg. mozzarella cheese 

Turn oven to Broil. Move oven rack to the highest position. 

Cut English muffins in half. Spread pizza sauce on each. Distribute 

desired amount of toppings over the sauce. Spread cheese over the top. 

Place mini-pizzas in the oven for 5 minutes or until cheese is golden 

brown. 

Chicken Divan 

1 lg.pkg. chopped frozen broccoli – cooked a little 

4-5 cups. Chicken breast – cooked and cut up 

1 can. Cream of Mushroom soup 

1 can Cream of Chicken Soup 

1 c. Hellmann’s mayo 

1 t. lemon juice 

½ t. curry 

½ c. shredded cheddar cheese 

Top with Rite cracker crumbs 

1 sm. Pkg. slivered almonds 

Mix together and place into 9x13 casserole. Bake 350 degrees for 40-50 

min. 

Homemade Chicken Soup 

1 whole fryer chicken 

1 bag carrots 

1 bunch celery 

1 onion 

1 cup rice or barley 

1 can chicken broth 

enough water to cover everything 

salt, pepper, and garlic salt to taste 

Crock pot fryer chicken for about 3 hours on high in broth, salt, pepper, 

and garlic salt. 

Remove chicken from bone. (very carefully...it's very hot!) 

Cut up carrots, celery and onion into bite size pieces 

Add to broth. Add rice or barley.

Replace chicken in pot, and cover water 

Add seasoning to taste. 

Crock pot for another couple hours to allow vegetables to cook, and 

flavors to blend. 

Serves a LOT! 

Cost per serving: about .50 (It's about $5.00 for the whole recipe, and it 

fed each of us at least two bowls a piece.) 

Busy Mom's Chicken and Rice w/ Broccoli 

2-4 breasts of chicken (buy the skin on/bone then simply de-skin 

and de-bone the chicken) 

2 cans cream of mushroom soup 

1 box chicken & broccoli rice mix 

1 bunch broccoli 

Place chicken breast in crock-pot. Pour cans of soup over breasts. 

Season to your discretion. Cover crock-pot and cook on low for 10 

hours. Before you are ready to serve the chicken, prepare box of chicken 

& broccoli rice according to package. Steam broccoli. Combine the two. 

Spoon breasts onto plates. The soup makes an excellent gravy topper. 

Add the broccoli and rice mixture as the side dish. Enjoy. 

Makes 4 good size servings. 

Tuna Slop 

1 can Tuna Fish 

1 can Cream of Mushroom Soup 

Milk (1soup can full) 

1 package wide egg noodles 

1/4 lb. cheese (any kind works) 

Soy Sauce approx. 5-6 dashes (to taste) 

Salt & Pepper to taste 

While the water is coming to a boil for the noodles, I combine all of the 

other ingredients (except the cheese) in another saucepan and start 

heating that through. By then, it's time to add the noodles to the water. 

While the noodles are cooking, I cut up whatever cheese I have in the 

fridge into chunks and add to the tuna mixture. Drain the noodles when 

done, combine with the tuna mixture and serve. 

Spaghetti/Bean Casserole 

½ lb hamburger 

1 small onion 

1 small can pork and beans 

1 small can Franco-American Spaghetti

2 tablespoons ketchup 

Brown hamburger with onion in large skillet. Add can of pork and beans 

and spaghetti. Mix well. Stir in ketchup. Heat through (15 minutes) or 

put in casserole dish in oven at 350 degrees for 20 minutes. 

Makes 4-6 servings but freezes well for a quick reheated supper. Ready 

in 30 minutes or less 

Apple Cinnamon Turnovers 

1 medium tart apple, peeled and chopped 

½ cup applesauce 

½ teaspoon ground cinnamon, divided 

Dash ground nutmeg 

1 tube (7-1/2 ounces) refrigerated biscuits 

1 tablespoon butter or margarine, melted 

2 tablespoons sugar 

In a bowl, combine the apple, applesauce, ¼ teaspoon cinnamon and 

nutmeg. Separate biscuits; press each out to a 6-inch circle. Place on 

greased baking sheets. Place a heaping tablespoonful of apple mixture 

in the center of each. Fold in half and pinch edges to seal. Brush with 

butter. Combine sugar and remaining cinnamon; sprinkle over tops. 

Bake at 400 degrees for 8-10 minutes or until edges are golden brown. 

Serve warm. Yield: 10 servings. 

Presto Pizza 

1 flour tortilla 

1 tablespoon olive oil 

4 slices tomato 

4 fresh basil leaves 

4 oz mozzarella cheese (sliced or shredded) 

1 tablespoon parmesan cheese 

Preheat oven to 400 degrees 

Place tortilla on baking sheet – brush with olive oil 

Arrange remaining ingredients on tortilla (in order listed) 

Place in over and bake 12-15 min 

Cool pizza slightly (or you will burn your mouth) – EAT! 

Everything’s coming up Tuscan Mix 

1 cup walnut halves 

1 cup whole almonds 

10 grissini (thin bread sticks) – broken into 2 inch pieces 

1 cup melba rounds (whole wheat) 

2 tablespoons extra virgin olive oil 

2 teaspoons dried rosemary 

2 cloves garlic, minced 

Juice of half lemon

1 teaspoon course salt (to taste) 

pepper (to taste) 

2 tablespoons parmesan cheese 


Combine first 4 ingredients in a bowl 

In small mixing bowl combine everything else (except parmesan cheese). 

Mix – then pour this over dry mix and toss well. 

Spread the mixture on a baking sheet and bake 35-40 min – tossing 

occasionally 

Remove from oven – cool slightly – then toss with parmesan cheese 

1 potato, 2 potato, Sweet Potato Fries 

1 large sweet potato, peeled and cut into ½ inch thick batons 

(a.k.a. French fries) 

1 egg white beaten until frothy 

1 tablespoon vegetable oil 

salt 


Coat baking pan with cooking spray 

Toss potatoes into egg white. Dump them into a strainer and tap off 

extra liquid 

Place potatoes on pan – spread them out 

Sprinkle with salt 

Bake 15-17 minutes (turning at least once during process) 

Sprinkle with cinnamon and sugar, or powdered sugar, or for a different 

taste malt vinegar 

Grams cracker Bars 

3 whole graham crackers 

¼ cup unsalted butter 

¼ cup brown sugar 

¼ cup almond slivers or pecans 


Line baking sheet with aluminum foil. Arrange crackers flat, edges 

touching in a single layer 

In saucepan, melt the butter, add the sugar, and stir it until sugar 

dissolves 

Pour mixture over crackers and sprinkle with nuts 

Bake for 10 minutes 

Cool completely – break into chunks 

Blond Hot Chocolate (for 2) 

2 cups milk 

½ teaspoon vanilla extract 

4 tablespoons white chocolate (grated)

Whipped cream or marshmallow cream 

Pour milk into glass measuring cup, Heat in microwave 3-4 minutes (or 

until hot) add vanilla 

Divide chocolate between two mugs – pour milk mixture over chocolate 

and stir 

Top with either creams 

Nighttime Chai 

6 peppercorns 

6 to 8 cardamom pods (crushed to release seeds) 

5 cloves 

2 cinnamon sticks 

1 teabag or tea bag full of golden Assam tea or Irish breakfast 

tea 

1 quarter size piece of crystallized ginger 

1 to 3 tablespoons honey (depending on taste) 

2 cups milk 

Bring two cups of water to a boil and pour in into a teapot with 

everything but the milk – let steep for 5 minutes. 

Strain tea into mugs (filling halfway) – Pour in equal amounts of milk 

For Hot chai stick it in the microwave – for cold plunk in ice cubes 

Juicy Fruit 

¼ cup fresh lime, lemon, or orange juice 

¼ cup honey 

1 teaspoon grated zest (from the fruit you juiced) 

1 tablespoon mint (optional) 

1 cup cut-up cantaloupe, honeydew melon or both 

1 cup blueberries 

1 cup strawberries 

In large mixing bowl whisk together juice, honey zest and mint (if 

desired). Add fruit, and toss. 

Serve Chilled. 

Cabbage Patch Kid 

½ cup soy sauce 

2 tablespoons Asian sesame oil 

1 tablespoon sugar 

1 teaspoon crushed red pepper flakes, optional 

½ cup white wine vinegar 

1 16 ounce package coleslaw mix 

2 tablespoons toasted sesame seeds (toast on stovetop in small 

skillet)

In large mixing bowl combine first 5 ingredients. Add cabbage and toss 

well. 

Top with sesame seeds. 

Key (to my heart) Lime Pie 

4 egg yolks 

one 14 oz can sweetened condensed milk 

½ cup lime juice (fresh squeezed is best, but bottled will work) 

1 teaspoon lime zest 

1 store bought 8-inch graham cracker pie shell 


In mixing bowl beat together yolks, and sweetened condensed milk. 

When combined add lime juice and zest, mix together. 

Pour into pie shell and bake for 15 minutes. It will be giggly when you 

remove it. 

Cool to room temperature – then refrigerate. Serve with Whipped 

cream. 

Tossing and Turning-overs 

4 slices of bread, crusts removed 

2 tablespoons butter, melted 

Filling (your choice) 

-a spoonful of preserves or cream cheese 

-a dollop of jelly and a layer of Peanut butter 

-chocolate chips, or pieces or a favorite candy bar 

-Applesauce, brie, and walnuts 

-goat cheese with pumpkin or apple butter 

-fresh berries sprinkled with sugar 


Roll out the crust free bread with a rolling pin (should be thickness of a 

saltine) 

Brush edges of bread with butter – in center of each place tablespoons 

of your filling – spread around and cover all but edges of bread 

Fold bread into a triangle and press edges together. Crimp the seam 

with a fork if necessary. 

Put turnovers on baking sheet – brush top of each with butter – and 

sprinkle with sugar is desired. 

Bake for 20 minutes. 

Double down day-old doughnut 

1 tablespoon butter 

1 day old cinnamon cake doughnut, cut in half like a bagel 

Applesauce or apple butter, optional

Melt butter in a grill pan (or George Foreman) or skillet over low heat. 

Arrange doughnut slices cut side down in pan. Cover with plate (or lid) 

to weigh them down. Cook until golden and sugar has caramelized. 

Flip over and give cake a minute to tan. 

Enjoy topped with applesauce or apple butter, or dunk in coffee. 

Chiquita Granola 

2 ripe bananas 

½ cup brown sugar 

¼ cup hot water 

1 tablespoon vanilla extract 

6 tablespoons melted butter 

2 teaspoons cinnamon 

4 cups old fashioned oats 

¾ cup diced dried pineapple 

¾ cup chopped pecans 

½ cup unsweetened coconut 


Combine first 6 ingredients – add to everything else, and mix well 

Spread onto foil lined baking sheet – bake until dry (about 1 hour) – the 

granola will crisp as it cools. After cooled store in air tight container. 

Meals from your Favorite Restaurants: 

Applebee’s Oriental Chicken Salad 

Oriental Dressing 

3 tablespoons honey 

1 1/2 tablespoons rice winevinegar 

1/4 cup mayonnaise 

1 teaspoon Grey Poupon Dijon 

mustard 

1/8 teaspoon sesame oil 

Salad 

1 egg 

1/2 cup milk 

1/2 cup flour 

1/2 cup corn flake crumbs 

1 teaspoon salt 

1/4 teaspoon pepper 

1 boneless, skinless chicken breast 

half 

2-4 cups vegetable oil (for frying) 

3 cups chopped romaine lettuce 

1 cup red cabbage 

1 cup Napa cabbage 

1/2 carrot, julienned or shredded

1 green onion, chopped 

1 tablespoon sliced almonds 

1/3 cup chow mein noodles 

1. Preheat oil in deep fryer or deep pan over medium heat. You want 

the temperature of the oil to be around 350 degrees. 

2. Blend together all ingredients for dressing in a small bowl with an 

electric mixer. Put dressing in refrigerator to chill while you prepare the 

salad. 

3. In a small, shallow bowl beat egg, add milk, and mix well. 

4. In another bowl, combine flour with corn flake crumbs, salt and 

pepper. 

5. Cut chicken breast into 4 or 5 long strips. Dip each strip of chicken first 

into egg mixture then into the flour mixture, coating each piece 

completely. 

6. Fry each chicken finger for 5 minutes or until coating has darkened to 

brown. 

7. Prepare salad by tossing the chopped romaine with the chopped red 

cabbage, Napa cabbage, and carrots. 

8. Sprinkle sliced green onion on top of the lettuce. 

9. Sprinkle almonds over the salad, then the chow mein noodles. 

10. Cut the chicken into small bite-size chunks. Place the chicken onto 

the salad forming a pile in the middle. Serve with salad dressing on the 

side. (http://www.topsecretrecipes.com) 

Makes 1 dinner-size salad. 

Sonic’s Cherry Limeaide 

12 ounces Sprite (1 can) 

3 lime wedges (1/8 of a lime each) 

1/4 cup cherry juice (Libby's Juicy 

Juice is best) 

1. Fill a 16-ounce glass 2/3 full with ice. 

2. Pour Sprite over the ice. 

3. Add the juice of three lime wedges and drop them into the drink. 

4. Add the cherry juice and serve with a straw. 

(http://www.topsecretrecipes.com) 

Makes 1 16-ounce drink (medium size). 

T.G.I.Fridays Jack Daniel’s Grill Glaze 

1 head of garlic 

1 tablespoon olive oil 

2/3 cup water 

1 cup pineapple juice 

1/4 cup teriyaki sauce 

1 tablespoon soy sauce 

1 1/3 cups dark brown sugar 

3 tablespoons lemon juice

3 tablespoons minced white onion 

1 tablespoon Jack Daniels Whiskey 

1 tablespoon crushed pineapple 

1/4 teaspoon cayenne pepper 

1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic 

will sit flat. Remove the papery skin from the garlic, but leave enough so 

that the cloves stay together. Put garlic into a small casserole dish or 

baking pan, drizzle olive oil over it, and cover with a lid or foil. Bake in a 

preheated 325° oven for 1 hour. Remove garlic and let it cool until you 

can handle it. 

2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown 

sugar in a medium saucepan over medium/high heat. Stir occasionally 

until mixture boils then reduce heat until mixture is just simmering. 

3. Squeeze the sides of the head of garlic until the pasty roasted garlic is 

squeezed out. Measure 2 teaspoons into the saucepan and whisk to 

combine. Add remaining ingredients to the pan and stir. 

4. Let mixture simmer for 40-50 minutes or until sauce has reduced by 

about 1/2 and is thick and syrupy. Make sure it doesn't boil over. 

Magic Shell Ice Cream Topping 

Ingredients: 

4 oz. Chocolate Chips 

3 Tbsp. Butter 

Preparation: 

Melt chocolate chips and butter together, when ready to serve pour over 

ice cream, or even cake, this makes a wonderful frosting. You may need 

to make more, but keep it within these ratio's. 

Joes Crab Shack Crab Dip 

Ingredients: 

2 oz Cream Cheese (softened) 

4 tsp. Diced Yellow Onion 

1 Tbsp. Butter (softened) 

4 tsp. Finely Diced Green Pepper 

1/4 C. Sour Cream 

1/4 tsp. Seasoned Salt 

1/8 tsp. Paprika 

1 Tbsp. Mayonnaise 

1/4 C. Shredded Mozzarella Cheese 

1 (6 oz.) can Crab Meat (drained) 

Fresh Diced Green Onion (garnish) 

Fresh Chopped Parsley (garnish)

Preparation: 

Mix cream cheese, mayonnaise, sour cream and butter until smooth. 

Blend in seasoned salt and paprika. Stir in yellow onions, crab meat, 

green pepper, and mozzarella cheese. Place in a lightly greased small 

shallow baking dish and place in a preheated oven at 350 degrees until 

mixture bubbles, about 10 - 14 minutes. Serve dip with unsalted or very 

lightly salted corn chips. This appetizer will serve two to three or makes a 

great light lunch with a crisp salad. 

TGI Friday's Baked Potato Skins 

Ingredients: 

10 Baked Potato Skins Halves (empty of potato) 

1 Tbsp.. Melted Butter 

Seasoned Salt 

1 Green Onion Diced 

1/2 C. Fried Bacon Diced and Crispy Fried (about 5 strips) 

3/4 C. Shredder Cheddar Cheese 

Preparation: 

Heat oven to 375, brush potato shells with melted butter and sprinkle 

season all to taste and bake for 15 - 20 minutes until crisp but not dry 

and hard. Remove and sprinkle with cheese, bacon and onion, place 

back in oven until cheese is melted. 

Serve with sour cream. For a bit of variety try Ranch dressing 

Olive Garden's Fried Mozzarella 

Ingredients: 

16 oz Package of Mozzarella Cheese 

2 Eggs Beaten 

1/4 C. Water 

1 1/2 C. Italian Bread Crumbs 

1/2 tsp. Garlic Salt 

1 tsp. Italian Seasonings 

2/3 C. Flour 

1/3 C. Corn Starch 

Preparation: 

If your cheese is in a brick, slice it thick, and cut the cheese crossways to 

made triangles. Beat the eggs with water and set aside. Mix the bread 

crumbs, garlic salt, and Italian seasonings and set aside. Blend the flour 

with corn starch and set aside. Heat you vegetable oil for deep frying to 

360 degrees. Dip cheese in flour then in egg wash and then coat with 

bread crumbs. Place carefully in hot oil and fry until golden, this takes 

just a few seconds so watch carefully. When golden remove from hot oil

and drain . 

Serve with you favorite Italian Spaghetti Sauce and enjoy. 

Red Lobster Cheddar Bay Biscuits 

Ingredients: 

2 C. Bisquick 

2/3 C. milk 

1/2 C. shredded Cheddar Cheese 

1/2 C. butter or margarine, melted 

1/4 tsp. garlic powder 

Preparation: 

Heat oven to 450 degrees. Mix bisquick, milk and cheese until a soft 

dough forms. Drop by spoonfuls onto an ungreased cooking sheet. Bake 

8- 10 min until golden brown. Mix butter and garlic powder. Brush 

mixture over warm biscuits before removing from cookie sheet. 

Cinnabons - Buns from Heaven 

Ingredients: 

Dough: 

2 pkg. active dry yeast 

1 C. warm water (105-115 degree) 

2/3 C. plus 1 tsp. granulated sugar, divided 

1 C. warmed milk 

2/3 C. butter 

2 tsp salt 

2 eggs, slightly beaten 

7-8 C. all-purpose flour, or more if needed 

Filling: 

1 C. melted butter, divided (2 sticks) 

1 3/4 C. granulated sugar, divided 

3 Tbsp. ground cinnamon 

1 1/2 C. chopped walnuts, optional 

1 1/2 C. raisins, optional 

Creamy glaze: 

2/3 C. melted butter (1 stick plus 2 Tbsp.) 

4 C. powdered sugar 

2 tsp vanilla 

4-8 Tbsp. hot water 

Preparation: 

In a small bowl mix together warm water, yeast and sugar and set aside. 

In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt 

and eggs; stir well and add yeast mixture. Add half the flour and beat 

until smooth. Stir in enough of the remaining flour until dough is slightly

stiff (dough will be sticky). 

Turn out onto a well-floured board; knead 5 -10 minutes. Place in wellbuttered 

glass or plastic bowl, cover and let rise in warm place, free from 

drafts, until doubled in bulk, about 1 to 1 1/2 hours. 

When doubled, punch down dough and let rest 5 minutes. Roll out on 

floured surface into a 15 x 20 inch rectangle. 

To prepare filling: Spread dough with 1/2 cup melted butter. Mix 

together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. 

Sprinkle with walnuts and raisins, if desired. 

Roll up jellyroll-fashion and pinch edge together to seal. Cut into 12 to 15 

slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square 

pan with remaining 1/2 cup melted butter, then sprinkle with remaining 

1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in 

warm place until dough is doubled in bulk, about 45 minutes. 

Preheat oven to 350 degrees. Bake 25 to 30 minutes, or until rolls are 

nicely browned. Cool rolls slightly. 

Cinnabon Frosting 

Ingredients: 

1 lb. Margarine 

1 lb. cream cheese 

2 lbs. powdered sugar 

2 tsp. lemon juice 

2 tsp. vanilla extract 

Preparation: 

Allow margarine and cream cheese to reach room temperature. Beat 

cream cheese and margarine together in a bowl with a mixer. Slowly 

add in all powdered sugar. Once all of the sugar is in the bowl mix for at 

least an additional 12 minutes. When almost done, add in the extracts. 

Enjoy! 

IHOP Buttermilk Pancakes 

Ingredients: 

1 1/4 C. Flour 

1 1/2 tsp. Baking Powder 

2 1/2 tsp. Sugar 

1/2 tsp. Salt 

1/2 tsp. Baking Soda 

1/8 C. Vegetable Oil

1 Egg ( slightly beaten ) 

1 1/2 C. Buttermilk ( 1/8 - 1/4 C more if needed to keep batter thinner ) 

Preparation: 

Place first five ingredients into a bowl, add buttermilk, oil and egg. With 

a spoon mix all ingredients and beat until smooth. 

Heat a frying pan or a griddle. Fry pancake on medium low heat. To a 

hot pan or griddle pour a little oil or spray with a none stick vegetable 

oil. 

Pour batter to a desired size. Let batter start to show small bubbles on 

top before you turn pancake over to finish cooking. 

Turning pancakes is made much easier if you spray your pancake turner 

with a none stick spray. The turner does not stick to the uncooked dough 

of pancake when you are turning them. If batter seams to be to thick 

add a little more buttermilk and mix well. 

This recipe makes about nine 4" - 5" pancakes. Serve warm with your 

favorite syrup. 

Otis Spunkmeyer Blueberry Muffins 

Ingredients: 

1 15 oz. Blueberry's in Liquid (rinse lightly and drain) 

1 Package White Cake Mix 

1 Package of Instant Vanilla Pudding 4 serving size 

4 Eggs (beaten) 

1/2 C. Vegetable Oil 

3/4 C. Milk 

1 tsp. Vanilla 

Preparation: 

Rinse Blueberry's lightly and drain well. In mixing bowl beat eggs until 

light. To the eggs add cake mix, pudding, vegetable oil, vanilla, and 

milk. Beat until smooth but do not over beat. About two to two and 

half minutes. Batter will be thick. 

Carefully fold blueberry's in batter with a spoon or spatula. try not to 

break the berry's, they can be very tender. 

Fill muffin cups 3/4 full and place in a preheated oven at 350 degrees for 

20 - 30 minutes depending on the size of you muffin cups. Test with a 

tooth pick and taking care not to over bake. 

Will make about 9 large muffins or 12 - 15 small muffins. 

Store muffins in a air tight container. 

Cheesecake Factory Bakery Oreo Cheesecake 

Ingredients: 

Crust

1 1/2 C. Oreo Cookie Crumbs (about 23 Oreo cookies finely chopped) 

2 Tbsp. Melted Butter 

9" Spring Form Pan (buttered on bottom and sides) 

Filling 

1 1/2 lb. Cream Cheese 

1 C. Sugar 

5 Large Eggs 

1/4 tsp. Salt 

2 tsp. Vanilla 

1/4 C Flour 

8 oz Sour Cream 

5 Oreo Cookies (coarsely chopped for the batter) 

10 Coarsely Chopped Oreo Cookies for the Top of Cheese Cake 

Preparation: 

Crust 

Mix melted butter with Oreo crumbs and press in spring pan cover the 

bottom and 1 1/2" up the sides with crumbs, set aside. 

Filling 

All Ingredients need to be at room temperature before begining. Beat 

cream cheese until light and fluffy. Keep mixer on a low setting during 

the mixing and beating process. Add sugar gradually and continue 

beating cream cheese until mixed through. Add eggs one at a time and 

continue to beat until blended. Measure the vanilla, salt and flour, pour 

into cream cheese and egg mixture and beat until smooth. Add the sour 

cream and beat well. Turn off the mixer and stir in the coarsely chopped 

oreo cookies with a spoon. 

Pour cream cheese into the spring pan and place the nine coarsely 

chopped Oreo Cookies on to of the cream mixture. Place pan on the top 

rack and in the middle of a preheated oven at 325 decrees and bake for 

one hour and 15 minutes. When time is up prop the oven door open and 

let the cheese cake stay in the oven for one hour. Remove from oven 

and let cool enough to place in the refrigerator for 24 hours. It is worth 

the anticipation. A cheese cake should season. The flavor ripens and 

becomes enriched. 

Olive Garden Tiramisu Dessert 

Ingredients: 

1 sponge cake --(10 to 12 inches and about 3" tall) 

3 oz. strong black coffee 

3 oz. brandy or rum 

1 1/2 lbs. cream cheese or mascarpone (my pick) -- room temperature 

1 1/2 C. superfine/powdered sugar 

unsweetened cocoa 

Preparation: 

Cut across middle of sponge cake, forming two layers, each about 1 1/2

inches thick. Blend coffee and brandy. Sprinkle enough mixture over 

bottom half of cake to flavor it strongly. Don't moisten cake too much or 

it may collapse on serving. Beat room-temperature cheese and 1-cup 

sugar until sugar is completely dissolved and cheese is light and spread 

able. Test for sweetness during beating, adding more sugar if needed. 

Spread cut surface of bottom layer and half of the cheese mixture. 

Replace second layer and top layer with half of the cheese mixture. 

Sprinkle top literally with sifted cocoa. Refrigerate cake for at least two 

hours before cutting and serving. 

Fish and Chips in Beer Batter 

Ingredients: 

1# fish fillets, white cod* 

2 cups, flour 

1 egg 

5 oz. milk 

5 oz. beer, good quality, flat 

1/2 to 1 tsp. salt 

vegetable oil or shortening 

malt vinegar 

Preparation: 

Directions: Mix flour and salt in bowl, make into a well. Mix milk with 

egg slowly. Add egg mix to center of well and beat until aerated. Set 

aside. 

Start heating oil to 375F. Run fingers across fish fillets and remove any 

pin bones. Slice the fillets into 1" by 3" strips. When oil is up to 

temperature add beer to batter and mix in. Dip and coat fillets with 

batter** and place into oil. Fry to a light golden brown, turning once. 

Remove and place on paper towels to drain. To keep pieces hot, they 

can be placed in a 300F oven while the balance is frying. 

*There are other cods, known as brown or red, do not use! The texture of 

meat and amount of natural oil doesn't give you the light flakiness 

desired. 

**The batter will appear very thick and heavy, that's ok. As long as you 

keep your oil temp up, there will be no sponging. 

Options: Try adding dry mustard, (Coleman's) or hot Hungarian paprika 

to flour mix. A bit of ground cayenne works too. 

Chips 

Peel 5 med. Idaho potatoes, slice into 1/2" square strips by the length of 

the potato. Rinse in cold water to reduce starch. Leave in water until oil 

is 375F. Grab a large handful and pat dry with paper towel until fairly 

dry, reduces spattering. Place into hot oil and fry until golden brown. Do

a handful a time, keeping cooked ones warm in the oven. 

Assemble plate, sprinkle with a little salt and malt vinegar and enjoy. 

Please, "NO" ketchup. 

Bennigan's Monte Cristo 

Ingredients: 

9 Slices Wheat Bread 

3 Slices Cooked Turkey 

3 Slices Cooked Ham 

3 Slices American Cheese 

3 Slices Swiss Cheese 

Batter 

1 Egg 

1 - 1 1/4 C. Water 

1/2 tsp. Salt 

1 tsp. Sugar 

1 1/2 C. Flour 

1 Tbs. Baking Powder 

Vegetable Oil (for deep frying) 

Preparation: 

Place turkey and Swiss cheese on one slice of bread and ham and 

American cheese on another slice of bread. Place third slice in-between 

and secure the triple decker sandwich in the corners with tooth picks. 

Place egg in mixing bowl, add water and beat together. Add 

salt,sugar,flour, and baking powder. Beat batter until smooth. 

Dip sandwich in batter and carefully cover all the sides and surface. 

Carefully place in hot oil and fry until golden. When sandwich has 

turned a warm gold color remove from hot oil and place on paper 

towel. Let cool for a few minutes before removing the tooth picks. 

Before serving slice into fourths and sprinkle with powder sugar. 

Serve with raspberry preserves, pickle garnish and your favorite side 

order of French fried potatoes. 

McDonald's Secret Sauce 

Ingredients: 

1 C. Mayonnaise 

2 Tbsp. Indian Relish Drained 

1/2 tsp. Granulated Sugar 

2 Tbsp. Thousand Island Dressing

Preparation: 

Mix all ingredients well. Let stand for at least 20 minutes, allowing to sit 

overnight is desired. 

Outback Steakhouse Style Dipping Sauce 

Ingredients: 

1 pint Mayonnaise 

1 pint Sour cream 

1/2 C. Tomato chili sauce 

1/2 tsp. Cayenne pepper 

Preparation: 

Combine and mix well. 

Chili's Monterey Chicken 

(only makes 1 serving) 

Ingredients: 

1 boneless skinless Chicken Breast 

2 tsp. Barbeque Sauce (she recommends Bull's Eye) 

2 slices of well crisped Bacon 

1/4 C. mixture of Monterey Jack and Sharp Cheddar Cheese 

Preparation: 

Pound chicken breast until it is somewhat flattened, and season with salt 

and pepper. Spray Pam in a nonstick skillet, and cook chicken breast 

until it is done. Transfer to a serving plate. Top chicken breast with 

Barbeque sauce, bacon, and cheese. Broil chicken breast in the oven, or 

melt the cheese in a microwave. Sprinkle with a small amount of cold 

chopped tomatoes and chives. 

Olive Garden Zuppa Toscana 

Ingredients: 

1 1/2 C. spicy sausage links -- 12 

2 medium potatoes, cut in half lengthwise, and then cut into 1/4" slices 

3/4 C. onions, diced 

6 slices bacon 

1 1/2 tsp. minced garlic 

2 C. kale leaves, but in half, then sliced 

2 T. chicken base 

1 qt. water 

1/3 C. heavy whipping cream 

Preparation: 

Preheat oven to 300 degrees. Place sausage links onto a sheet pan and 

bake for 25 minutes, or until done; cut in half length-wise, then cut at an

angle into 1/2 inch slices. 

Place onions and bacon in a large saucepan and cook over medium 

heat until onions are almost clear. Remove bacon and crumble. Add 

garlic to the onions and cook an additional 1-minute. Add chicken base, 

water, and potatoes, simmer 15 minutes. Add crumbled bacon, sausage, 

kale and cream. Simmer 4 minutes and serve. 

Wendy's Chili 

Ingredients: 

2 lbs. fresh ground beef 

1 qt. tomato juice 

1 (29 oz.) can tomato puree 

1 (15 oz.) can red beans, drained 

1 medium onion (1 1/2 c.), chopped 

1/2 C. celery, diced 

1/4 C. green pepper, diced 

1/4 C. chili powder 

1 tsp. cumin (if you like real flavor, add more) 

1 1/2 tsp. garlic powder 

1 tsp. salt 

1/2 tsp. each: black pepper, oregano, sugar 

1/8 tsp. cayenne pepper 

Preparation: 

In a frying pan, brown the ground beef; drain. Put the drained beef and 

the remaining ingredients into a 6-quart pot. Cover the pot; let it 

simmer for 1 to 1 1/2 hours, stirring every 15 minutes.

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