Wednesday, December 22, 2010

Peanut Butter Cookies

Crazy Cakes Bakery

4 1/2 Cups Flour
1 1/2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 1/2 Cups (3 Sticks) Unsalted Butter (softened)
1 1/3 Cups Creamy Peanut Butter
2/3 Cup Granulated Sugar
2 1/4 Cups Brown Sugar (packed)
1/3 Cup Vegetable Oil
3 Eggs (Large)
2 Additional Egg Yolks
2 Tbsp Pure Vanilla Extract

Preheat Oven to: 350 Degrees

1. Place oven racks in upper and lower thirds of oven.
2. Whisk the flour, baking powder, baking soda, and salt together in a bowl and set aside.
3. Using an electric mixer, beat the butter, peanut butter, granulated sugar, brown sugar, and oil until creamy.
4. Add eggs, additional egg yolks, and vanilla. Beat until just combined.
5. At low speed, gradually add the flour mixture. Mix until well combined.
6. Use a spoon to scoop 1/4 cup dollops of the dough onto ungreased baking sheets, leaving about 2 inches between each mound.
7. Use a fork to flatten each mound with a crosshatch pattern. Each cookie should be about 2 1/2 inches in diameter.
8. Bake for about 30 minutes at 350°F. Swap top and bottom baking sheets halfway through baking. Bake until cookies are slightly puffed and have golden edges.
9. Transfer cookies onto wire racks to cool.

Chocolate and Almond Brownies

Crazy Cakes Bakery

1/2 Cup Butter
4 Oz. Unsweetened Chocolate
3 Eggs
1 1/2 Cups Sugar
1/2 Tbsp Vanilla
3/4 Cup Flour
1/2 tsp Salt
3/4 Cup Sliced Almonds
1 Greased 8"x8" pan

Preheat Oven to: 375 Degrees

1. Break the unsweetened chocolate into pieces (or start with unsweetened chips). Melt the chocolate by placing it in a microwave and cook at 100% for 20-30 seconds at a time, stirring after each. Once the chocolate is mostly melted, place the butter in as well for the final spin in the microwave. (It's also possible to melt these together over the stove, but that takes longer.) Set aside.
2. Beat the eggs, sugar, and vanilla in a large bowl at high speed for about 10 minutes until it has a fluffy feel. An electric mixer really helps here.
3. Blend in the chocolate mixture from step 1, the flour, and the salt.
4. Lastly, stir in the almonds and pour the mixture into the greased 8"x8" pan.
5. Bake in the over at 375°F for 30-35 minutes. Be careful not to over-bake.

Cowboy Cookies

Crazy Cakes Bakery

2 Cups All-Purpose Flour
2 Cups Old-Fashioned Oats
1 Tsp Baking Soda
1/2 Tsp Baking Powder
1/2 Tsp Salt
1 Cup Unsalted Butter (at room temperature)
3/4 Cup Granulated Sugar
1 Cup Dark Brown Sugar (packed)
2 Large Eggs
1 Tsp Vanilla Extract
1 1/2 Cups Semi-Sweet Chocolate Chips
1 Cup Walnuts (chopped and toasted)

Don't preheat oven until step 7

1. Whisk flour, oats, baking soda, baking powder, and salt together in a medium bowl until well blended.
2. Beat butter and sugars together in a large bowl until light and fluffy. Use an electric mixer if possible.
3. Beat eggs and vanilla in to the butter mixture.
4. Beat in the flour mixture until just combined.
5. Stir in chocolate chips and walnuts by hand.
6. Cover this dough and chill in the refrigerator for at least 1 hour.
7. Place both oven racks near the center of the oven and preheat to 350°F.
8. Butter two baking sheets.
9. Form the dough into 1/4 Cup balls. And place these balls onto the baking sheets, leaving about 2 inches space between them.
10. Hand-flatten the balls to 3-inch rounds.
11. Bake for 22-25 minutes at 350°F until cookies are firm in the center and their edges are golden brown. Rotate the sheets halfway through the baking.
12. Remove from the oven and allow cookies to cool.

Soft Ginger Cookies

Crazy Cakes Bakery

2 1/4 Cups Flour
2 tsp Ground Ginger
1 tsp Baking Soda
3/4 tsp Ground Cinnamon
1/2 tsp Ground Cloves
1/4 tsp Salt
3/4 Cup (1 1/2 Sticks) Butter
1 Cup White Sugar
1 Egg
1 Tbsp Water
1/4 Cup Molasses
2 Ungreased Cookie Sheets

Preheat Oven to: 350 Degrees
1. Thoroughly mix together the flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt and set the mixture aside.
2. In a large bowl, mix the butter and sugar together. Keep stirring and mixing until the mixture has a light, fluffy feel. Add the egg and beat it in. Then mix in the water and molasses.
3. Gradually add the dry mixture from step 1. Take your time and make sure that the mix is as even as possible. After this step, you may need to put the dough into the refridgerator for a while in order to prepare for step 4.
4. Place a few tablespoons of sugar in a plate or shallow bowl. Shape the dough into balls about 1" in diameter (slightly smaller than the size of a golf ball). Roll the balls of dough in the sugar to coat them. Place cookies at least 2 inches apart on an ungreased cookie sheet. You do not need to flatten the balls, they will do so on their own during baking.
5. Bake for 8 to 10 minutes at 350 degrees until the top surface cracks slightly. Allow cookies to cool for at least 5 minutes on the cookie sheet before moving them to a wire rack to continue cooling.
6. Enjoy these delicious cookies, and store in an airtight container.

Shortbread Cookies

Jolene P.

1 cup softened butter
3/4 cup powdered sugar
2 tsp. vanilla
2 cups flour
1/4 tsp. salt
1/4 tsp. baking powder
**optional ingredients

Cream butter and sugar together, then add vanilla, salt and baking powder. Add flour and stir well. Spoon dough onto plastic wrap and roll into a log. Place in freezer overnight. Slice into cookies, place on greased pan and bake at 350 degrees for 10-12 minutes. Cool and eat.

** you can add 1 cup of the following: toffee chips, milk chocolate chips, chopped pecans, chopped cashews, toasted coconut, chopped macadamia nuts, or come up with your own. We've done plain, chocolate/macadamia nuts, macadamia nuts, coconut, and toffee. My fave is the chocolate/macadamia nut, but Kevin LOVES the shortbread plain or with a nut in it.

Have fun with them!

Christmas Tree Cookies

Jennifer S.

Oh Christmas tree cookies! If you're searching for the traditional Christmas cookie, you've found it in this recipe. When it comes to these sugar cookies, you shape their appearance into your favorite holiday symbols. And Santa is sure to love them!

Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups confectioners' sugar
1 cup butter, softened
1 egg
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. cream of tartar
1/2 tsp. almond extract

1. Mix confectioners' sugar, butter or margarine, egg, vanilla, and almond extract. Mix in flour, baking soda, and cream of tartar. Cover and refrigerate for 2 hours.
2. Heat oven to 375 degrees. Separate dough into halves. On lightly floured cloth-covered board, roll each half out to 3/16 inch thick. Cut into Christmas shapes.
3. Bake on parchment lined baking sheets for 6 to 8 minutes. Let cool and decorate as desired.

Monday, December 6, 2010

Fiesta Fudge Cookies

Jennifer S.

1/3 cup butter or margarine
6 oz unsweetened chocolate
1 can (14 oz) sweetened condensed milk (not evaporated)
1 pouch (1 lb 1.5 oz)sugar cookie mix
1 teaspoon ground cinnamon
60 Hershey Hugs, unwrapped

1. Heat oven to 350°F. In large microwavable bowl, microwave butter and chocolate on High 1 minute. Stir; microwave on High 1 minute longer or until butter is melted and chocolate can be stirred smooth.
2. Stir condensed milk into chocolate mixture. Stir in cookie mix and cinnamon until well blended.
3. Using 1 level tablespoonful of dough for each cookie, shape into 60 balls. Place 2 inches apart on ungreased cookie sheets.
4. Bake 6 to 7 minutes or until edges lose their shiny look (do not overbake). Immediately press 1 candy into center of each cookie. Cool cookies on cookie sheet 5 minutes; remove from cookie sheets. To get candy to spread slightly on top of cookie, tap edge of each cookie lightly. Cool completely. Store covered at room temperature.

Chocolate Snowballs

Jennifer S.

1 pouch (1 lb 1.5 oz) sugar cookie mix
1/2 cup butter or margarine, melted
1 egg
1/4 cup flour
1/4 cup unsweetened baking cocoa
1/2 cup finely chopped almonds (optional)OR finely ground crispy rice cereal
1 teaspoon almond extract
60 Hershey's Kisses, unwrapped
3/4 cup powdered sugar

1. Heat oven to 375°F. In large bowl, stir cookie mix, butter, egg, flour, cocoa, almonds and extract until soft dough forms.
2. Shape dough into sixty 3/4-inch balls; wrap each around 1 milk chocolate candy. Place 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet. Cool slightly, about 5 minutes.
4. Roll cookies in powered sugar. Cool completely, about 15 minutes. Re-roll cookies in powdered sugar. Store tightly covered.

Red Velvet Rich and Creamy Cookies

Jennifer S.

1 pouch (1 lb 1.5 oz) sugar cookie mix
1/3 cup unsweetened cocoa
1/4 cup butter or margarine, softened
1/4 cup sour cream
1 tablespoon red food color
1 egg
3/4 to 1 cup cream cheese frosting
1/4 cup chopped nuts (optional)


1. Heat oven to 375°F. In large bowl, stir cookie mix, cocoa, butter, sour cream, food color and egg until soft dough forms.
2. Roll dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 9 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
4. Frost cooled cookies with frosting. Sprinkle with nuts. Store tightly covered at room temperature.

Mint Chocolate Chip Cookies

Jennifer S.

1 pouch (1 lb 1.5 oz)sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe (mint) baking chips
1 cup semisweet chocolate chunks

1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

Saturday, December 4, 2010

Banana Bars

Aunt Ellen P.

This is a great alternative to making bread or muffins when you have very over-ripe bananas to use up.

Bars
1/2 c milk
1 1/2 tsp lemon juice
Add lemon juice to milk, stir and set aside
3 eggs
1 1/2 bananas
3/4 c shortening
1 1/2 c sugar
2 1/4 c flour
3/4 tsp baking soda
3/4 tsp salt

Cream together eggs, bananas, shortening and sugar. Add milk (butter milk) and stir.
Sift together the rest of the dry ingredients and add to banana mixture.
Pour batter into a well greased 15x17 jellyroll pan.
Bake at 350 degrees for 20 minutes, or until toothpick comes out clean.

Make icing while bars are cooling for 10 minutes.

Icing
2 tbs butter, softened
2 c powdered sugar
1/4 tsp salt
1 tsp vanilla
1/2 banana

Beat together till smooth and ice bars while still warm.
When cooled completely and icing is set up, cut into bars with plastic knife and enjoy!

Friday, December 3, 2010

OREO COOKIES

Diana P.

COOKIE--------------------
18 oz Devils food cake mix
2 TB Water
2 TB Cooking oil
1/4 c Bitter cocoa powder

FILLING--------------------
1 Envelope unflavored gelatin
1/4 c Cold water
1 c Crisco
1 ts Vanilla
1 lb Powdered sugar +1 cup

Mix up cookies take small balls roll them in your
Hands place in cookie sheet bake 350 for 10 to 15
Minutes let cool and put in filling.

Cranberry Layer Bars

Taryn L.

1 roll (16.5 oz) Pillsbury sugar cookie
1 can (14 oz) condensed milk (not evaporated)
2 tsp grated orange peel
1 egg
1 cup chopped fresh cranberries
1 cup white chocolate chips
1 cup semi sweet chocolate chips
1 cup coarsely chopped pretzels

Preheat oven to 350 degrees. Spray a 13x9 glass pan. Break up cookie dough into pan and with floured fingers press dough to the bottom of the pan. Bake 18-20 minutes(until fluffy)

Beat milk, orange peel, and egg with whisk. Spread milk mixture over baked cookie. Sprinkle with cranberries, white chips, semi sweet chips and pretzels.

Bake 25-30 minutes until center is set. Cool 1 and 1/2 hours. Refrigerate 30 minutes or until chocolate is set.

Thursday, December 2, 2010

Homemade Oreos

Jennifer S.

Let’s talk about the sugar for a minute, shall we? This is a sweet cookie. A good, sweet cookie. Yet, if you think of an actual Oreos, the wafers are fairly un-sweet and actually on the slightly salty side, which contrasts with the super-sweetness of the filling bringing harmony, happiness, yada yada. If you want your cookie closer to that original, you can take out a full half-cup of the sugar. If you want to make the cookie by itself (as I did a while back for ice cream sandwiches), go ahead and use the full amount.
Makes 25 to 30 sandwich cookies

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

1.Set two racks in the middle of the oven. Preheat to 375°F.
2.In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3.Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4.To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
5.To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

HJORTEBAKKELS (Norwegian Christmas Cake Doughnuts)

Grandma Helen Walberg Larsen Evans

Hjortebakkels Pronounced Yoh-tah-bahk-elles literally means "Jesus buckles or Crosses" The shape of the "doughnuts" end up looking like an Ankh (rounded cross).


This makes a HUGE amount, for first time adventures so I ended up cutting the recipe in half. The half recipe is as follows:

Dry Ingredients:
5 C. Flour
½ tsp. Baking Powder
½ tsp. Cardamom
½ tsp. Cinnamon
½ tsp. Nutmeg
¼ tsp. Ground Cloves
¼ tsp. Salt
¼ tsp. Cream of Tartar
1 C. Sugar
1 C. Brown Sugar
Sift together in a bowl and make a well to add the wet ingredients.

Wet Ingredients:
5 Eggs
¼ C. Cream
1 stick Butter, melted
½ tsp. Lemon Juice

Knead until dough is formed. Refrigerate over night. Roll dough into ropes (use a little flour), cut into 3-4” lengths. Cross dough and press to make knots. Make 2 slits at top of circle. Dough must be kept cold at all times!! Deep fry at 350° until golden brown, turning once. Drain on paper towels. Store in an airtight container.

Recipe in my Grandmother Helen's handwriting when she wrote the recipe out for me 22 years ago.


Helen Walberg Larsen Evans
Nov. 11, 1916 - Dec. 1, 2009

Pumpkin Harvest Bars

Jennifer S.

4 eggs
2 cups granulated sugar
1 cup vegetable oil
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 cups flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup raisins, if desired

Cream Cheese Frosting
1 package (3 oz) cream cheese, softened
1/3 cup butter or margarine, softened
1 teaspoon vanilla
2 cups powdered sugar
1/2 cup chopped walnuts, if desired

1. Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening. In large bowl, beat eggs, granulated sugar, oil and pumpkin until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.
2. Bake 25 to 30 minutes or until light brown. Cool completely in pan on cooling rack, about 2 hours.
3. In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Spread frosting over bars. Sprinkle with walnuts.

For bars, cut into 7 rows by 7 rows. Store in refrigerator.

Eggnog Snicker Doodle Sugar Mix

Jennifer S.

1 batch Snicker Doodle or Sugar cookie dough, homemade or store bought

Sugar mix to roll cookies in:
½ cup white sugar
¼ brown sugar (not packed)
1 tbs cinnamon
1 tsp nutmeg
½ tsp cardamom

Roll cookie dough balls in sugar mix and bake according to directions for cookie dough.
They taste just like Eggnog!!

Chocolate Peanut Butter Bars AKA Peanut Butter Fingers

Aunt Ellen P.

Also know as Peanut Butter Fingers

1 cup butter, melted (I think you could use 1/2 cup and be just fine)
2 cups graham cracker crumbs
2 cups powdered sugar
1 cup peanut butter
1 1/2 cup chocolate chips
4 TBS peanut butter

In a medium bowl, mix together butter, cracker crumbs, sugar and 1 cup of peanut butter until well blended. Press evenly into the bottom of an ungreased 13x9 pan.

Microwave the chocolate chips with 4 TBS peanut butter on high for 1 minute. Stir. Continue to microwave and stir every 30 seconds until smooth. Spread over the crust. Refrigerate for one hour before cutting into squares. Store leftovers in the fridge.

Makes 32 bars.

Chewy Jumbo Chocolate Chip Cookies

Jennifer S.

Ingredients:
4 & 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 & 1/2 cups Butter, softened
1 & 1/4 cups sugar
1 & 1/4 cups firmly packed brown sugar
2 Eggs
1 tablespoon vanilla
1 (12-ounce) package (1 & 1/2 cups) real semi-sweet chocolate chunks or chocolate chips

Instructions:
Heat oven to 375 F. Combine flour, baking powder and baking soda in medium bowl; set aside. Combine butter, sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chunks. Drop dough by 1/4 cupfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10 to 14 minutes or until light golden brown. (Do not over bake.) Let stand 5 minutes on cookie sheet; remove to cooling rack.

Cassy Hamner's Oatmeal Bars

Submitted by Sara B.

1 C. Sugar
1 tsp Cinnamon
1 C. Packed Brown Sugar
1 tsp Vanilla
½ C. Margarine or Butter
½ tsp Baking Powder
½ C. Shortening or Veggie Oil
½ tsp Salt
1 tsp Baking Soda
2 Eggs
Stir In: 3 C. Oatmeal
1 C. Flour

Heat oven to 375 degrees. Mix all ingredients except oats and flour. Stir in oats and flour. Press dough in un-greased rectangular pan, 13x9x2. Bake about 15-25 min or until light brown and done in the center. Cut into 2-in squares while warm. Makes ~20 bars. Enjoy :)

Lemon Cheesecake Bars

Amy D.

This isn’t a cookie recipe, but cheesecake bars are kinda like cookies????

I even use different flavors of cake mix for a variety (of course leaving out the lemon peel and substitute milk or water for the lemon juice) – chocolate fudge or cherry chip cake mix make tasty bars

1 box Betty Crocker® SuperMoist® lemon or yellow cake mix
1/3 cup butter or margarine, softened
3 eggs
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
2 teaspoons grated lemon peel
2 tablespoons lemon juice

1. Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat dry cake mix, butter and 1 of the eggs with electric mixer on low speed until crumbly. Press in bottom of ungreased 13x9-inch pan.
2. In medium bowl, beat cream cheese on medium speed until smooth. Gradually beat in powdered sugar on low speed. Stir in lemon peel and lemon juice until smooth. Reserve 1/2 cup; refrigerate. Beat remaining 2 eggs into remaining cream cheese mixture on medium speed until blended. Spread over cake mixture.
3. Bake bars 23 to 28 minutes or until set. Cool completely, about 1 hour. Spread with reserved cream cheese mixture. Refrigerate about 3 hours or until firm. For bars, cut into 8 rows by 6 rows. Store covered in refrigerator.
High Altitude (3500-6500 ft): No change.

How many lemons do you need for this recipe? One will be fine--it will yield 1 1/2 to 3 teaspoons grated peel and 2 to 3 tablespoons lemon juice.

Bake bars in the exact pan size called for in a recipe to ensure moist (not over baked) bars.

Garnish each bar with a curl of lemon peel for an extra-special touch.

Homemade Berger Cookies

Amy D.

I love making these cookies at Christmas.

There is a bakery in Maryland that makes these fabulous cookies and you can even buy them on their website, http://bergercookies.com/ ; but the cost for shipping is too much!
It is worth taking your time to layer on the frosting/ganache…delicious!

Note: You could make this dough using a hand held mixer but I really think it's better suited to a stand mixer. The dough uses a lot of flour and even though it's alternated with an entire cup of liquid, it might be too much for a hand mixer. If you don't have a stand mixer, don't despair. Use your hand mixer but be prepared to have to do some of the mixing by hand.
Also, I was concerned that the frosting would not firm up enough to allow these to be shipped. It does. But it takes some time. So if you plan to make these to send, make sure you leave yourself enough time for the frosted cookies to set up before you package them. I can't say how well they will hold up to the United States Postal Service but I'm hoping for the best.

Cookies
• 2 sticks butter, at room temperature
• 1 1/2 teaspoons salt
• 2 teaspoons vanilla extract
• 1 tablespoon baking powder
• 1 1/2 cups sugar
• 3 large eggs
• 4 1/2 cups all purpose flour
• 1 cup milk (whole or 2 percent)
Frosting
• 3 1/2 cups (21 ounces) semisweet chocolate chips
• 4 ounces unsweetened chocolate, coarsely chopped
• 2 tablespoons light corn syrup
• 1/2 stick butter, chilled
• 1 1/2 cups heavy cream

Preheat the oven to 400 degrees and line two or three baking sheets with parchment.
Beat the softened butter in the bowl of a stand mixer fitted with a paddle attachment on medium high speed for about 3 minutes, until fluffy, scraping down the bowl as needed.
Add the salt, vanilla, and baking powder and mix to combine. Add the sugar and mix until combined, scraping down the bowl as needed.
Add the eggs, one at a time, mixing well after each addition.
On low speed, or by hand, add the flour and milk in several additions, beginning and ending with the flour.
Using a standard 2 1/2 inch ice cream scoop, drop six portions of dough, spaced 2 inches apart, onto a prepared sheet pan. For smaller cookies, use a 1 1/4 inch or 1 3/4 inch scoop.
Working with one sheet at a time, bake until the cookies puff, the bottom edges just begins to color, but the top are still pale (no color at all), approximately 11 minutes. The tops will look a bit cracked when you pull them from the oven. Don't be tempted to over bake the cookies or they will be dry.
Cool on the baking sheet for 5 minutes and then transfer the cookies to a rack to cool completely. Bake remaining dough and make the frosting.

Frosting
Combine the chocolate chips, unsweetened chocolate, corn syrup, cream, and butter in a medium or large microwave safe bowl and heat on 50% power in 1 1/2 minute increments, stirring between each, until the chocolate has melted and can be easily mixed to a smooth consistency. Let stand at room temperature to cool completely, approximately 2 to 3 hours(seriously).
Once the chocolate has completely cooled, use a hand mixer or transfer the chocolate to the bowl of a stand mixer and beat until the frosting thickens, approximately 3 to 5 minutes.
Spread a dollop of frosting on the top of each cookie and let it set up completely, approximately 30 minutes. Cookies can be kept in an airtight container. For longer storage, wrap in plastic wrap.

Thumb Print Cookies

Jolene P.
photo by by raspberri cupcakes

1/2 cup softened margarine
1/2 cup packed brown sugar
1 egg, separated
1/2 tsp. vanilla
1 1/4 cup flour
1/4 tsp. salt
coconut
jam or jelly

Cream margarine, egg yolk, brown sugar and vanilla together. Add flour and salt and mix well. Form into balls and roll in egg white and coconut. Place on a greased cookie sheet and press thumb into each center. Bake at 350 degrees for 10-12 minutes. Remove cookies from oven and fill prints with favorite jam or jelly. Cool and enjoy!

Monster Cookies

Jolene P.

3 cups peanut butter
2 cubes softened margarine
2 cups packed brown sugar
2 cups sugar
1 1/2 tsp. corn syrup
1 1/2 tsp. vanilla
4 tsp. baking soda
6 eggs
9 cups quick oats
1 cup M&M's
1 cup chocolate chips

Mix all except oats, candy and chocolate chips in a bowl and stir well. Add oats, then stir in candy and chocolate chips. Drop onto baking sheet and bake at 350 degrees for 10 minutes.

One Bowl Macaroons

Jolene P.

5 1/3 cups shredded coconut
1 can sweetened condensed milk
2 tsp. vanilla
finely chopped almonds, optional
melted chocolate, optional

Mix coconut, vanilla, and condensed milk together. Add almonds if desired. Drop by spoonful onto a well greased pan. Bake at 350 degrees for 10-12 minutes. Cool and then can dip half of the cookie in chocolate, the bottom of the cookie in chocolate, or drizzle chocolate over top.

Wednesday, December 1, 2010

Chocolate Cakemix Cookies

Jennifer S.

So FAST, and easy to make for FHE treat!

Ingredients

* 1 (18.25 ounce) package devil's food cake mix
* 2 eggs
* 1/2 cup vegetable oil
* 1 cup semi-sweet chocolate chips
* 1/2 cup white chocolate chips

Directions

1. Preheat oven to 350 degrees F. Grease cookie sheets.
2. In a medium bowl, stir together the cake mix, eggs and oil until well blended. Fold in the chocolate chips. Roll the dough into walnut sized balls. Place the cookies 2 inches apart on the cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven (I found that 9 mins is best). Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Chewy Chocolate Chip Cookies

Cindy H.

Preheat oven to 375 degrees
In a small bowl combine 2 1/4 cups flour, 1 tsp baking soda, 1/2 tsp salt
In a large bowl cream together 1 cup butter, 1/2 cup sugar, 3/4 cup brown sugar(packed)
Add 2 tsp vanilla & 1 egg..., beat well
Add dry ingredients, mix well
Add 1 bag choc. chips (I used 1/2 bag choc chips and 1/2 bag peanut butter chips), mix well
Drop by rounded teaspoonfuls (I have a cookie scoop that makes nice big rounds) on ungreased cookie sheets
Bake 10-15 min (I bake mine for 8 minutes)
Cool and EAT :) (or don't cool and eat haha)
makes 3 dozen

Sunday, November 21, 2010

Italian Pasta Salad

Kathy S.

1-16 oz. pkg. tri-colored spiral pasta, uncooked
1 large head fresh broccoli, cut into bite-size pieces
1 c. chopped red onion
8 oz. pepperoni slices or mini pepperoni
8 oz. shredded mozzarella cheese
1-16 oz. bottle of Kraft Light House Italian dressing

Cook pasta as directed on package, drain and put into a large salad bowl. Boil broccoli in water for 1 minute (just to soften) and add to pasta along with the red onion and stir. Let cool in refrigerator for 1 hour. Then stir in pepperoni, mozzarella cheese and Italian dressing, you can also add olives if desired. Chill in refrigerator until ready to serve. Enjoy!!

Thursday, November 18, 2010

Healthy Mac

Jennifer S.

3 tablespoons plain dry breadcrumbs
1 teaspoon extra-virgin olive oil
1/4 teaspoon paprika
1 16-ounce or 10-ounce package frozen spinach
1 3/4 cups 1% milk, divided
3 tablespoons all-purpose flour
2 cups grated extra-sharp cheddar cheese (6 ounces)
1 cup low-fat (1%) cottage cheese
1/8 teaspoon ground nutmeg
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
8 ounces (2 cups) whole-wheat elbow macaroni or penne

1. Put a large pot of lightly salted water on to boil. Preheat oven to 450°F. Coat an 8-inch square (2-quart) baking dish with cooking spray.
2. Mix breadcrumbs, oil and paprika in a small bowl. Cook spinach according to package directions. Drain and refresh under cold water; press out excess moisture.
3. Heat 1 1/2 cups milk in a large heavy saucepan over medium-high heat until steaming. Whisk remaining 1/4 cup milk and flour in a small bowl until smooth; add to the hot milk and cook, whisking constantly, until the sauce simmers and thickens, 2 to 3 minutes. Remove from heat and stir in Cheddar until melted. Stir in cottage cheese, nutmeg, salt and pepper.
4. Cook pasta for 4 minutes, or until not quite tender. (It will continue to cook during baking). Drain and add to the cheese sauce; mix well. Spread half the pasta mixture in the prepared baking dish. Spoon the spinach on top. Top with the remaining pasta; sprinkle with the breadcrumb mixture.
5. Bake the casserole until bubbly and golden, 25 to 30 minutes.

Make Ahead Tip: Prepare through Step 4. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator, if necessary, then bake for 35 to 45 minutes

Wednesday, November 17, 2010

Hay and Straw

Jessica S.

16 oz linguini
2 cups julienned fully cooked ham
1 TBS butter or margarine
3 cups frozen peas
1 1/2 cups shredded Parmesan cheese
1/3 cup heavy whipping cream

Cook linguini according to package directions. Meanwhile, in a large skillet, saute ham in butter for 3 minutes. Add peas and heat through. Drain linguini; toss with ham mixture Parmesan cheese and cream. Serve immediately. Serves 8

Southwestern Pasta

Jessica S.

16 oz. Penne
1 can(14.5 oz) black beans, rinsed and drained
2 TBS vegetable oil
1 med onion chopped
1/2 cup chunk-style salsa
1 tsp chili powder
1 can (4 oz) green chilies,
1 tsp cumin drained
1 tsp coriander
1 tomato chopped
1 lb. ground beef
1 can (11 oz) whole kernel corn, rinsed and drained
1 cup sour cream
1/2 cup grated cheddar cheese
1/4 cup coarsely chopped fresh cilantro

Cook pasta according to package directions. Meanwhile heat oil in large pot/dutch oven over medium heat. Add onion, chili powder, cumin, and coriander and saute for 3 minutes, until soft. Add meat and brown- about 8 minutes. Drain pasta and stir into pot along with corn, beans, salsa, chilies, cheese, and tomato. Serve with cilantro and sour cream. serves 4-6

Sausage & Four Cheese Rigatoni

Jennifer S.

1 lb. rigatoni pasta
1 lb. Italian sausage, casing removed
1/4 cup panchetta, thinly sliced (or bacon)
1 onion, chopped
1 carrot, chopped
1/4 lb. fresh sliced mushrooms
3 tbsp. fresh chopped basil
3 tbsp. fresh chopped parsley
1 (16-oz.) container ricotta cheese
1/2 cup heavy cream
1 cup chicken broth
1 cup grated provolone cheese
3/4 cup crumbled feta cheese
1 (28-oz.) can Italian plum tomatoes, drained and chopped
1 1/2 cups of freshly grated Parmesan
Salt and pepper to taste

Cook pasta in a large pot of boiling, salted water until only halfway cooked, according to package directions. Drain, and rinse under cold water to stop cooking. Toss with a minimal amount of olive oil to prevent sticking. Cook panchetta (or bacon) in large skillet over medium heat until crisp. Drain on a paper towel. Add sausage to drippings in skillet and cook, breaking up large pieces, until well browned. Transfer to paper towel. Pour off all but 2 tbsp. drippings from skillet. Add onion, carrot, mushrooms, basil and parsley. Cook until onion is tender. Season with salt and pepper; set aside. Preheat oven to 400 degrees. Grease a 13 x 9 x 2-inch baking pan; set aside. Place ricotta in a large mixing bowl and gradually stir in cream and then broth. Add the partially cooked rigatoni, panchetta, sausage, onion mixture, provolone, feta, tomatoes, and 1 cup Parmesan. Season with salt and pepper and mix well. Turn out into prepared baking pan. Sprinkle with remaining Parmesan. Cover pan tightly with aluminum foil and bake for 35 minutes. Remove foil cover and bake an additional 20 minutes, or until golden brown.

Sunday, November 14, 2010

Slow Cooker Beef Stroganoff with Noodles

Jennifer S.

2 pounds beef stew meat
1 cup chopped onion
1 can (10 3/4 ounces) condensed cream of golden mushroom soup
1 can (10 3/4 ounces) condensed cream of onion soup (or cream of mushroom)
1 jar (6 ounces) sliced mushrooms, drained
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
1 container (8 ounces) sour cream
6 cups hot cooked noodles, the wider the noodle the better

1. In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
2. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
3. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles.

Slow Cooker Meaty Italian Spaghetti Sauce

Jennifer S.

2 lb bulk Italian pork sausage or ground beef (or combo of both)
2 large onions, chopped (2 cups)
2 cups sliced fresh mushrooms (6 oz)
3 cloves garlic, finely chopped
1 can (28 oz) diced tomatoes, undrained
2 cans (15 oz each) tomato sauce
1 can (6 oz) tomato paste
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes (more or less depending on your taste)

1. Spray 5-quart slow cooker with cooking spray. In 12-inch skillet, cook sausage, onions, mushrooms and garlic over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
2. Spoon sausage mixture into cooker. Stir in remaining ingredients.
3. Cover; cook on Low heat setting 8 to 9 hours.
4. Serve over favorite cooked pasta topped with Parmesan cheese.

Slow Cooker Lasagna

Jennifer S.

1 pound bulk Italian sausage
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
15 uncooked lasagna noodles

1. Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.
2. Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)
3. Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.
4. Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.
5. Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. Cut into pieces.

Penne with Cheesy Tomato-Sausage Sauce

Jennifer S.

8 oz. (2 2/3 cups) uncooked penne (tube-shaped pasta)
1/2 lb. bulk Italian pork sausage
1 (15-oz.) can your favorite tomato pasta sauce
1/4 cup shredded fresh basil
2 oz. mozzarella cheese, diced (1/2 cup)
1 oz. (1/4 cup) shredded fresh Parmesan cheese

1. Cook penne as directed on package. Drain; cover to keep warm.
2. Meanwhile, brown sausage in large saucepan. Drain; return to saucepan. Add pasta sauce; bring to a boil. Reduce heat to medium-low. Stir in basil and mozzarella cheese. Cook 1 to 2 minutes or until cheese is slightly melted.
3. To serve, spoon sauce mixture over cooked pasta. Sprinkle with Parmesan cheese.

Southwest Cheese 'n Pasta

Jennifer S.

1 1/2 cups milk
1 cup green salsa (salsa verde)
1 can (15 ounces) cream-style corn
1 can (11 ounces) Mexican style whole kernel corn with red and green peppers, drained
8 ounces uncooked cavatappi pasta or elbow macaroni
8 ounces process cheese product loaf (Velveeta), cubed

1. Mix all ingredients except cheese in 12-inch nonstick skillet. Heat to boiling, stirring occasionally; reduce heat to low. Cover and cook 10 to 14 minutes, stirring frequently, until pasta is tender.
2. Add cheese; stir until melted.

Baked Mexican Macaroni and Cheese

Jennifer S.

2 2/3 cups uncooked penne pasta (8 oz)
2 tablespoons butter or margarine
1/4 cup chopped onion
1 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped
2 tablespoons all-purpose flour
2 cups plain yogurt
4 oz light process American cheese product loaf (Velveeta), cut into 1/2-inch cubes
1 cup shredded reduced-fat Mexican 4-cheese blend (4 oz)
1/4 cup plain bread crumbs

1. Heat oven to 375°F. Cook and drain pasta as directed on package; set aside.
2. In 3-quart saucepan, melt butter over medium heat. Add onion, mustard, salt, pepper and garlic; cook 5 to 7 minutes, stirring occasionally, until onion is tender. Stir in flour. Cook over medium-low heat, stirring constantly, until mixture is bubbly. Remove from heat.
3. Stir in yogurt, stirring constantly. Gently stir in cheeses; stir in pasta. Pour into ungreased 2-quart casserole. Sprinkle with bread crumbs.
4. Bake uncovered about 25 minutes or until bubbly.

"Healthified" Macaroni and Cheese

Jennifer S.

59% less fat • 54% less sat fat • 24% fewer calories than the original recipe.

2 cups uncooked whole wheat elbow macaroni (8 oz)
2 cups fat-free (skim) milk
3 tablespoons all-purpose flour
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground red pepper (cayenne)
2 cups shredded reduced-fat sharp Cheddar cheese (8 oz)

1. In 3-quart saucepan, cook and drain macaroni as directed on package. Return to saucepan; cover to keep warm.
2. Meanwhile, heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 2-quart saucepan, stir milk, flour, mustard, salt, black pepper and red pepper with wire whisk until smooth. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat. Stir in cheese until melted.
3. Add cheese sauce to cooked macaroni; mix well. Spoon into baking dish.
4. Bake 20 to 25 minutes or until edges are bubbly.

Mac 'n Cheese Shells with Sausage

Jennifer S.

3 cups chicken broth
2 cups uncooked small pasta shells (8 oz)
1 1/2 cups frozen baby sweet peas
1/2 lb smoked sausage, cut in half lengthwise, then cut into 1/2-inch pieces
2 cups shredded American-Cheddar cheese blend (8 oz)
3 tablespoons grated Parmesan cheese, if desired

1. In 3-quart saucepan, heat broth to boiling over medium-high heat. Add pasta shells; heat to boiling. Boil 6 minutes; do not drain. Reduce heat. Stir in peas and sausage. Cover; simmer 3 to 5 minutes or until shells are tender. Remove from heat.
2. Add shredded cheese; toss gently until cheese is melted. Sprinkle with Parmesan cheese.

Mac 'n Cheese with Broccoli

Jennifer S.

1/2 cup uncooked elbow macaroni (2 oz)
1 package(10 oz) frozen broccoli & cheese flavored sauce

1. In 2-quart saucepan, cook macaroni as directed on package. Drain; return to saucepan.
2. Meanwhile, cook broccoli as directed on package.
3. Stir broccoli with cheese sauce into macaroni.

Saturday, November 13, 2010

Easy, Super Tasty Alfredo

Jessica S.

1/2 cup half and half or light cream or whipping cream
1TBS butter or margarine
3/4 cup grated Parmesan cheese
cracked black pepper

allow half and half and butter to stand at room temperature for 30 minutes. pour over 6 oz hot cooked, drained pasta. add Parmesan. mix until well coated. add pepper to taste.

Lemon Pepper Chicken Penne

Jessica S.

1 lb boneless-skinless chicken cut into bite size pieces.
1 16 oz pkg penne pasta
2TBS olive oil
lemon pepper
1 12-16 oz pkg frozen broccoli
1 pkg good seasons Italian prepared (using non-fat directions)
fresh grated Parmesan cheese

season chicken with lemon pepper set aside for 15-30 minutes. cook pasta and broccoli. saute seasoned chicken in oil. mix Chicken, drained pasta, broccoli, and Italian dressing until well coated. sprinkle with Parmesan cheese.

Friday, November 12, 2010

Cheese Ravioli in Cream

Jennifer S.

1 (25 oz.) pkg. frozen cheese ravioli
1/2 lb. fresh mushrooms, sliced
1 (3.25 oz.) pkg. sliced pepperoni, diced
1 small onion, cut into wedges
1 tbsp. butter
1 (8 oz.) can tomato sauce
1/4 cup grated Parmesan cheese
1/2 tsp. garlic powder
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/8 tsp. cayenne pepper
1/2 cup sour cream

Cook ravioli according to package directions. Meanwhile, in a large saucepan, sauté mushrooms, pepperoni and onion in butter until onion is tender. Stir in tomato sauce, Parmesan cheese, garlic powder, basil, oregano and cayenne; heat through. Remove from the heat; stir in sour cream. Drain ravioli; toss with cream sauce.

Wednesday, November 10, 2010

Pasta Dish

Diana P.

2 2/3 Cups uncooked penne pasta (8 oz)
3 oz pancetta or 4 strips bacon, chopped*
1 Tablespoon olive or vegetable oil
2 Cloves garlic, finely chopped
8 oz crimini mushrooms, sliced
1 Can (28 oz) organic crushed tomatoes with basil, undrained
1/2 Cup whipping cream
2 Cups packed fresh baby spinach leaves


1. Cook and drain pasta as directed on box. Return to pan; keep warm.
2. Meanwhile, in 12-inch skillet or Dutch oven, cook pancetta over medium heat until crisp. Remove pancetta to paper towels to drain. In same skillet, heat oil over medium heat. Cook garlic and mushrooms in oil 3 to 4 minutes, stirring frequently, until mushrooms are tender. Stir in tomatoes. Heat to boiling. Reduce heat; simmer 5 minutes, stirring occasionally. Stir in whipping cream; heat just until hot. Stir in pasta.
3. Add spinach; toss until spinach is wilted. Sprinkle individual servings with pancetta.

Makes 5 servings (1 1/3 cups each)

Tuesday, November 9, 2010

Bruschetta Chicken Mac & Cheese

Jennifer S.

1 pkg. (12.6 oz.) KRAFT HOMESTYLE Macaroni & Cheese Dinner Old World Italian Sauce with Parmesan and Romano Cheese
2 Tbsp. unsalted butter
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup milk
1 tomato, chopped
2 Tbsp. chopped fresh basil
1 Tbsp. Grated Parmesan Cheese
1/2 cup Shredded Mozzarella Cheese

HEAT oven to 425ºF.

COOK Macaroni as directed on package.

MEANWHILE, melt butter in large skillet on medium heat. Add chicken; cook and stir 5 min. or until evenly browned. Stir in Seasoning Mix until well blended. Gradually stir in milk; cook and stir 3 to 4 min. or until sauce bubbles and thickens. Stir in contents of Cheese Sauce pouch; cook and stir on low heat 2 min. or until mixture is well blended.

DRAIN macaroni. (Do not rinse.) Add macaroni to chicken mixture with tomatoes, basil and Parmesan; cook and stir 2 min. or until heated through. Pour into 1-1/2-qt. casserole; top with mozzarella and Bread Crumb Topping.

BAKE 5 to 10 min. or until mozzarella is melted.

Shortcut
Omit chicken. Melt butter in same pan used to cook the Macaroni. Stir in Seasoning Mix until well blended. Gradually stir in milk; cook and stir 5 min. or until sauce bubbles and thickens. Continue as directed with Cheese Sauce. Add 2 pkg. (6 oz. each) Deli Fresh Oven Roasted Chicken Breast Cuts with the tomatoes, basil and Parmesan.

Substitute
Substitute 1-1/2 tsp. dried basil for the 2 Tbsp. chopped fresh basil.

Chicken-Parmesan Pasta

Jennifer S.

6 small boneless skinless chicken breast halves (1-1/2 lb.)
2 egg whites, lightly beaten
1 cup Italian-style bread crumbs
3 cups spaghetti sauce, divided
1-1/2 cups Shredded Mozzarella Cheese
1/4 cup Grated Parmesan Cheese
1 tsp. dried oregano leaves
6 oz. spaghetti, cooked, drained

HEAT oven to 400ºF.

DIP chicken in egg whites, then in bread crumbs, turning to evenly coat both sides of each breast. Place in 13x9-inch pan sprayed with cooking spray.

BAKE 20 to 25 min. or until chicken is done (165ºF). Top with 2 cups sauce, cheeses and oregano. Bake 5 min. or until mozzarella is melted. Meanwhile, heat remaining sauce.

TOSS spaghetti with sauce; place on plate. Top with chicken.

Italian Sausage Tortellini Soup

Jennifer S.

1 lb Hot Italian Sausage w/casing removed
1 lb Mild Italian Sausage w/casing removed
1 lb Cheese Tortellini (from refrigerated or frozen section)
2 Medium Onions chopped
2 Cloves minced garlic
4 Carrots diced
2 Peppers diced (green, yellow or red)
12 cups chicken broth
2 - 28 oz cans crushed tomatoes in tomato puree
2 tsp dried basil
1 tsp dried oregano crumbled
1 cup cooked small pasta shells

Brown and drain sausage. Add onion and garlic and cook until soft but not brown. Add all remaining ingredients except the pastas. Cook until veggies are done, add pastas and cook until tortellini are done. Ladle into bowls and sprinkle with cheese if desired.

This soup is much better the next day.

This recipe 1/2’s well and freezes well.

Monday, November 8, 2010

Spaghetti with Meatballs & Italian Sausage

Aunt Dorcus P. got this recipe when she lived in Italy

Sauce
In a large pan, heat 2 Tablespoons olive oil and brown 1 chopped onion, 3 cloves garlic and 2 sweet Italian sausages, in casings.
Cut cooked sausages into 2 inch pieces.
Add 1/2 lb mushrooms & saute also.
Add 1 qt. canned tomatoes with juice, 2 small cans tomato paste, 2 small cans tomato sauce, 2 cans of water from the empty paste cans (Total 2 cans water) and 2 bay leaves.
Let simmer while making meatballs.

Meatballs
In a separate frying pan add oil to half way. Medium heat. You can also place the formed meatballs on a greased baking sheet and bake at 350 degrees for 20 minutes
In large mixing bowl add 1 egg, 2 lbs hamburger, 1 T each dry parsley, dry basil, dry oregano, and
1/4 C Parmesan cheese, 2 t salt, 1/2 t pepper, 3/4 c breadcrumbs, 1/2-3/4 c water.
Form into golf ball size brown on outsides remove with with slotted spoon & add to sauce to finish cooking.
Simmer 45 min. til all meats are cooked.

Serve over hot cooked pasta.

Bowties with 3 Peppers

Jennifer S.

1 box Farfalle pasta (bow ties)
1/4 c olive oil
2 c white onion, sliced
2 sprigs fresh thyme (divided)
1 c green bell pepper, diced
1 c red bell pepper, diced
1 c yellow bell pepper, diced
1 c water
salt to taste
pepper to taste
2 tbs fresh Italian parsley, chopped

Bring large pot of water to a boil.
Heat oil in large skillet over med-high heat. Add onions and 1 sprig of thyme. Saute 5 minutes.
Cook pasta according to package directions.
Add peppers and water to skillet, season with salt and pepper to taste. Saute an additional 10 minutes or until peppers are tender.
Drain pasta, add to the skillet and toss.
Sprinkle with remaining thyme and chopped parsley.
Enjoy!

Bolognase Sauce

Summer S.

Serves 8
A very dense, meaty ragu sauce from the region of Bologna, Italy.

2 medium onions
4 celery ribs
2 medium carrots
5 cloves garlic
1 lb mushrooms
1/8 cup olive oil
1/8 cup butter
1/8 lb bacon (I don’t use, but highly recommended for bacon lovers)
1 lb ground veal or beef (or turkey)
1 lb ground pork (or chicken sausage)
1 (6 oz) can of tomato paste
1 (28 oz) can of tomato puree
1 cup whole milk (I make with skim and it’s still pretty good)
1 cup water
1 cup red or white wine. Optional: you can add more water
1 t fresh (1 T dried) thyme
1 t fresh (1 T dried) basil
2- 3 bay leaves
Salt & pepper to taste
Pasta of choice
8 oz Parmigiana, Asiago, or Romano cheese, garnish



Directions
Place onion, celery, carrot, garlic and mushrooms in food processor or blender. Drizzle in 1/8 cup of olive oil. Puree into a coarse paste. In a large pan over medium heat, melt butter. Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become nice and brown, stirring frequently, about 15 to 20 minutes. Be patient, this is where the big flavors develop.
Add bacon and cook for 5 minutes (if using, if not, omit step). Add ground meats and BROWN them (brown food just tastes better). Use a wire whisk to break up meat to ensure a velvety finished texture. Don’t rush this step. Cook another 15- 20 minutes.
Stir in tomatoes, tomato paste, milk, wine, water, bay, basil and thyme. Gently simmer, uncovered*, until sauce is thickened, 1 to 1 1/2 hours. Stir with wire whisk every 15- 20 mins. Add salt and pepper and remove from heat.
30 minutes before you want to eat, cook your pasta (rigatoni is my FAV, but others eat spaghetti, penne, or fat homemade noodles). When your pasta is done, take 1 cup of pasta water and add it into the sauce. Toss ¼ of the sauce with pasta and then top with your desired amount. Top generously with cheese and enjoy!

Believe it or not, some people actually use this as their red sauce for lasagna. Whew, too much work.

*A splatter screen really comes in handy at this point. Once the liquid starts to reduce, the bolognase will begin to bubble and splatter everywhere unless you have something covering the pot. You don’t want to place the lid on the pot because then the liquid won’t be able to evaporate. Since a splatter screen is made out of a fine mesh, the liquid can still evaporate, but the erupting sauce won’t splatter all over the stove, kitchen walls, and most important of all, you!

Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month.

Garlic Pasta Dish

Deb B.

Any kind of pasta (we like angel hair the best)
2 garlic cloves
2 basil leaves
1/4 cup olive oil
as much onion as you can stand
pepper
salt
mushroom caps
chicken breast

Just saute the garlic, basil, onion, pepper, salt and mushroom in the olive oil for about 10-15 minutes or until the onion is brown. Separately, bake 3-4 chicken breasts in the oven (for about 20 minutes - just bake them in butter) and then add them to the saute for the last 2 minutes. Pour this all over the pasta of your choice. It's very greasy but soooo yummy!

Pizza Baked Spaghetti

Jolene P.

1 1/2 lbs spaghetti noodles
1 lb sausage (spicy is good in this)
1 1/2 to 2 cans Hunts Spaghetti sauce in favorite flavor
1 cup sugar
2 cups shredded mozzarella cheese
pepperoni

*In a large pot bring water to a boil and add the pasta. Cook until done stirring occasionally. Drain.
*While pasta is cooking, brown sausage in a frying pan until done and drain the grease off.
*Pour the sauce into a large bowl and add sugar. Stir well.
*Add the pasta and the sausage to the sauce and stir well.
*Pour all into a greased 9x13 pan
*Spread cheese over top and place desired amount of pepperoni over cheese (we like it when the pepperoni's are everywhere)
*Bake at 425 degrees until cheese is bubbly and pepperoni's are crisp...usually about 20 minutes or so.

*Freezes well and kids love it. This recipe also doubles well...just put it in a roasting pan instead of a 9x13 and you can feed a lot of people at a party.

Ravioli Stew

Michelle H.

1 tbsp. Olive oil
3 medium carrots, chopped (or 15 or so baby carrots)
2 medium ribs celery, chopped
1 onion, chopped
28 oz. Jar spaghetti sauce
1 can (14 ½ oz.) chicken broth
1 c. water
1 pkg. (12-20 oz.) fresh or frozen ravioli, cooked and drained (I used the 20 oz. size)

In 6 qt. Sauce pot, heat oil over medium-high heat and cook carrots, celery and onion, stirring occasionally, 8 minutes or until golden. Stir in spaghetti sauce, broth, and water. Bring to a boil over high heat. Reduce heat to low and simmer covered 15 minutes. Just before serving stir in hot ravioli and season if desired with salt and pepper. Garnish, if desired, with fresh basil. Make 6 generous servings.

Pesto Ravioli with Chicken

Michelle H.

This tastes like it's right off of a restaurant menu!

2 tsp. olive oil
1 lb. Skinless chicken breast strips
¾ c. chicken broth
9 oz. Pkg. Refrigerated cheese filled ravioli
3 small zucchini, cut into ¼” slices
1 large bell pepper, thinly sliced
¼ c. basil pesto
freshly grated Parmesan cheese

Heat oil in 12 inch skillet over medium-high heat. Cook chicken in oil about 4 minutes, turning occasionally, until brown. Remove chicken from skillet. Add broth and ravioli to skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender.

Stir zucchini, bell pepper and chicken into ravioli. Cook over medium-high heat about 3 minutes, stirring occasionally, until vegetables are crisp and tender. Toss with pesto. Sprinkle with cheese.

Chicken Spaghetti

Michelle H.

2-3 chicken breasts
½ tbsp. chicken bouillon
2 celery ribs
½ medium onion, chopped
¼ lb. Velveeta
½ can cream of chicken or mushroom soup
8 oz. Spaghetti noodles

Cook chicken in a 2 ½ qt pan filled 2/3-3/4 full of water. Add bouillon. While chicken is cooking, chop vegetables. After cooking for 15 minutes, take chicken out of pan. Add spaghetti to broth. When spaghetti has cooked, add chopped chicken and vegetables, soup, and cheese. Cook 10 minutes and pour into a casserole dish. Bake for 25 minutes at 350°.

4 Cheese Penne Bake

Michelle H.

1 can crushed tomatoes with juice
2 c. cream
1 c. fresh cubed buffalo mozzarella
¼ c. crumbled Gorgonzola (or used more mozzarella)
¼ c. cubed fontina
¼ c. fresh shredded Parmesan cheese
1 c. chopped fresh basil
1 box penne pasta, cooked al dente

In a blender combine first two ingredients until smooth. Pour into a big mixing bowl with pasta. Add remaining ingredients and stir until mixed. Pour mixture into a large baking dish or 4-6 individual oven safe baking dishes. Bake at 500° for 7-10 minutes. Let cool for 5 minutes before serving.

Yum-A-Setta

Michelle H.

1 ½ to 2 lbs. Hamburger
1 onion, chopped
1 can tomato soup
1 can cream of chicken soup
12 oz. Extra wide noodles
8 oz. Velveeta
1 tbsp. brown sugar
salt & pepper to taste

Brown hamburger with onion. Drain off fat. Salt and pepper. Add tomato soup and brown sugar. Mix well. Cook noodles. Drain, then add cream of chicken soup. Mix well. Layer hamburger mixture, then noodle mixture with cheese sliced between layers in a 9 x 13 inch pan. Bake for 20 minutes or until heated through.

Italian-Style Soup (In A Jar)











1 1/2 cups dried Great Northern or navy beans
1 tbs dried minced onion
2 tsp dried basil
2 chicken bouillon cubes, unwrapped
1 tsp dried parsley
1/2 tsp dried minced garlic OR 1/4 tsp garlic powder
1/2 tsp black pepper
1/4 cup grated Parmesan cheese
1 1/2 cups uncooked medium pasta shells

Place beans in a quart size canning jar or quart size zipper bag.
Combine onion, basil, bouillon, parsley, garlic and pepper in snack size zipper bag and add to jar or bag.
Place cheese in another snack zipper bag and place on top of seasonings.
Add pasta shells and close jar or bag.

Label for jar or bag
1 Italian-Style Soup Mix
6 cups water
1 cup of your favorite pasta/spaghetti sauce
8 oz baby spinach leaves
salt and pepper to taste

Remove pasta, cheese and seasoning packet from jar/bag. Set aside
Soak beans over night, or do a "quick soak". Drain water, replace with 6 cups fresh water and bring to boil, turn down heat and simmer for 1 hour or until beans are tender.
Bring beans back to boil add pasta, sauce, seasoning packet and baby spinach. Cover and boil for 15-20 minutes or until pasta is tender.
Season with salt and pepper.
Serve with Parmesan cheese.

Mexican Pasta Skillet

Jennifer S.

1 lb extra-lean ground beef
1/2 cup onion, minced
16 oz mild salsa
1 cup tomato sauce (from 15-oz can)
1 1/2 cups water
2 cups uncooked regular or multigrain elbow macaroni
1 can corn, drained
1 can black beans, drained and rinsed
1 cup shredded Cheddar cheese (2 oz)

In 12-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
Stir in salsa, tomato sauce and water. Heat to boiling. Stir in macaroni, corn and beans. Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until macaroni is tender.
Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted.

Hard Rock Cafe Twisted Mac n Cheese

Ingredients
• 2 cup cavatappi pasta
• 1/3 cup whole milk
• 4 ounce velveeta
• 1/2 cup cheddar cheese, shredded
• 1/2 cup monterey jack cheese, shredded
• 1/8 teaspoon cayenne pepper, ground
• 1/8 teaspoon ground black pepper
• 1/4 cup red bell pepper, diced and roasted
• 2 teaspoon seasoned breadcrumbs
• 2 teaspoon Parmesan cheese, grated
• 1/4 teaspoon parsley, minced
Instructions
1. Use a large saucepan to cook pasta following the directions on the package, then drain
2. Combine milk, velveeta, cheddar cheese, jack cheese, cayenne pepper, and black pepper in the
same saucepan, and heat over low heat for about 10 minutes until cheese is melted and sauce is smooth. Add pasta and roasted pepper to the pan, and then toss to coat pasta.
3. Combine the breadcrumbs, parmesan and parsley in small bowl.
4. Pour pasta into a serving bowl and then sprinkle parmesan breadcrumbs over the top.

Pesto Cavatappi

Summer S.

½ lb white mushrooms, sliced
1 lb. chicken breasts (boneless/skinless)
1 pkg Knorr pesto sauce
3T Christopher Ranch Pesto sauce (jar in veggie section)
1c. heavy cream (or half & half)
2T olive oil
1 bottle yummy Italian dressing (I like Paul Newman’s Original Family Recipe)
1 pkg. Cavatappi noodles
In a 350 degree skillet- place chicken (whole), cover with Italian dressing- place lid. 10 min one side, 10 min the other, uncovered 5 min. You can either add mushrooms to the chicken the last 15 min- or saute them separately with butter/garlic. 
While this is cooking- in a small sauce pan, prepare Knorr sauce to package directions, add pesto paste and cream- simmer until ready to serve.
Boil Cavatappi according to package (approx 11 min.)
Cut chicken into nice sized bite-chunks. In a “fry pan” add olive oil and noodles. Toss until warm.  Add chicken and mushrooms, toss until warm.  Add sauce and toss until “glistens”. If it looks “dry” add more cream. 
Sounds like a lot of work- its not- and its DELICIOUS!

Olive Garden Alfredo Sauce

Summer S.

1 stick of butter
1 pint of Heavy Cream
4 oz. Cream Cheese
1/2 - 3/4 C. Parmesan cheese
1 tsp. Garlic powder
2 T. chopped parsley
lots of cracked pepper to taste.

In a saucepan melt butter. When butter is melted add cream cheese, whisk to combine. When the cream cheese is blended in, add heavy cream. Simmer this for 15 - 20 minutes on low. You may wish to season with a little salt and pepper.
IMPORTANT note: don’t let this come to a boil (very gently rolling is okay) otherwise it separates too easily and gets “glucky”. 
I think its best served with penne- but then again, it is called fettuccine Alfredo

Baked Mac & Cheese

Kristi L.

1 pkg. (8oz) elbow macaroni
1/4 cup butter or margarine
1/4 cup all purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups milk
8 oz. Cheddar cheese, grated (2 cups)

1. Preheat oven to 375 degrees. Cook macaroni as package label directs; drain.
2. Meanwhile, melt butter in medium saucepan; remove from heat. Stir in flour, salt & pepper till smooth. Gradually stir in milk. Bring to boiling, stirring. Reduce heat. Simmer mixture 1 minute. Remove from heat.
3. Stir in 1 1/2 cups cheese and macaroni. Pour into a 1 1/2 quart casserole and sprinkle remaining cheese over top.
4. Bake 15 to 20 minutes or until cheese is golden brown.
5. Eat it with happiness.

Thursday, October 7, 2010

BBQ'd Spare Ribs

Max & Sallie E.

Two trays of country style spare ribs (doesn't matter if bone-in or boneless)
Brown the ribs and put in roaster and cover with sauce.

BBQ Sauce
In a large sauce pan add:
1T fresh garlic - minced
1t oregano
1T dried onion
1/2 rib of celery - minced
1/2 C cider vinegar
2 C water
2C catchup
1/4 t cayenne pepper
2 bay leaves
1 t pepper
2 t salt
1/2 t dry mustard
1t chili powder
4 T brown sugar
1 t cumin
1T molasses

Bring to simmer just until sugar melts. Pour over ribs.
Cover ribs, put in oven and cook til fork tender and sauce is thickened.
325 degrees for two to two and one-half hours (until tender)

Easy Pork Roast (even if you don't have a Crock Pot)

Max & Sallie E.

Pork Roast
salt
pepper
garlic
rosemary herb seasoning (Pampered Chef) OR use poultry seasoning
Reynolds cooking bag/roasting pan or turkey roaster

Coat roast liberally with seasonings.
Place in cooking bag (following package instructions) and roasting pan.
Cook at 325 degrees @ 20 min per lb.

Pork Chops w/ Mushroom Gravy

Max & Sallie E.

2 pork loin chops 1/2 to 1&1/2" thick
1 T cooking oil
1/2 C sliced mushrooms (fresh)
2 T chopped onion
1/2 C chicken broth
1t dry sherry
1/4 t dried thyme crushed
1/8 t salt
1/16 t pepper
2T cold water
1T all purpose flour

In a ten inch skillet brown pork chops on both sides in hot cooking oil. Remove and sprinkle the chops with salt and pepper; set aside. Add mushrooms and onions to the drippings in the skillet and cook til onion is tender but not brown. Add chicken broth, sherry, thyme and chops to the skillet. Cover and simmer the meat for 35 minutes. Transfer the chops to a serving platter, reserving juices; keep the chops warm.
For mushroom gravy, add water if necessary to the juices to make up 1/2 cup of liquid. Combine the two T of cold water and flour. Stir into the juices in the skillet. Cook and stir until thickened and bubbly. Spoon gravy over chops. Garnish with whole chives if desired.

Wednesday, October 6, 2010

Easy Pork Chops and Rice

Jessica S.

1 can cream mushroom soup
1 can french onion soup*
1 1/2 cups rice**
6 pork chops
paprika to taste.

*onion soup mix and 1 cup water can be substituted
**minute rice can be substituted- cut cook time down to 30-45 minutes.


Mix rice, soups and water until well blended in 9x13 baking pan. Lay pork chops on top of rice sprinkle with paprika (I also use a touch of season salt and pepper). Cover. Bake at 375 for 45 mins to an hour or liquid is absorbed and rice is tender, and chops are cooked through.

Pork Chili Verde

Stephanie R.

* 1 pork roast
* 3-4 cans of Chili Verde Sauce (like Hernandez brand), depends on the size of roast
* sliced onions (again depends on how much you like)
**put it in the crock pot.. low and slow, check your crock pot for suggestions on how long to cook a roast based off it's weight**
*Shred meat when done cooking

Then use your favorite tortillas, sour cream, guacamole, grated cheese, salsa..whatever you like to add & enjoy!!

Café Rio Sweet and Spicy Shredded Pork

Submitted by Michelle H.

1 pork loin
2-3 small cans tomato sauce
Brown sugar
2-3 El pato Mexican red sauce (yellow or green can—the red can is hotter)

Put pork loin in crock pot with some liquid. Cook 10 hours. Shred the pork and put it back in the crock pot. Mix equal parts of tomato sauce, El pato sauce and brown sugar. Add sauce to shredded pork. Cook on high for several hours to concentrate flavors.

*small roast—2 cans of each, big roast—3 cans each, also I find equal parts of the sauces too spicy for me so I put more tomato sauce than the El pato.

Café Rio Rice

6 c. water
4 tsp. chicken bouillon
4 tsp. minced garlic
½ bunch cilantro
1 can green chilies
¾ tsp. salt
1 tbsp. butter
½ onion
3 c. rice

Blend cilantro, chilies, and onions together in food processor. Bring water to a boil and add all ingredients. Simmer covered for 30 minutes.

Cafe Rio Green Tomatillo Sauce

3 fresh tomatillos, quartered
1 pkg buttermilk ranch dressing mix
1 c. mayo (or ½ c. mayo and ½ c. sour cream if you want it thicker)
1/3 to ½ buttermilk (or can use whole milk)
1 c. fresh cilantro
2 cloves garlic, crushed
¼ tsp. crushed cayenne pepper

Put in blender and blend well. Refrigerate at least one hour.


***To serve: Place meat, rice, shredded cheese and tomatillo sauce in tortilla. Wrap and place in oven to crisp up the tortilla. You can also put additional sauce and/or cheese on tortilla and put it in the oven to warm the sauce and melt the cheese. Yummy!

Katy’s Chile Verde

Submitted by Michelle H.

1 pkg Hormel Au jus pork (pre-cooked meat, found in meat dept.)
1 can diced tomatoes
1 can green chilies
1 can pinto beans
1 can black beans
1 can kidney beans
½ onion, diced
1 bunch cilantro, chopped
1 tbsp chili powder
1 tbsp garlic powder
cumin
salt

Put meat in crock pot. Add remaining ingredients. Cook on low 4 hours or on high 2 hours. Serve over Fritos and top with more cilantro, sour cream, salsa, and lime.

Green Chile Stew

Michelle H.

2 lbs. Pork loin, cubed
5+ large potatoes cut in cubes
1 tub frozen green chilies
salt
garlic powder
onion powder
oregano

Put potatoes in a pot and cover with water. Brown cubed pork loin. Once browned, dump in with potatoes. Add green chilies and spices to taste. Cook until potatoes are done.

Brown Sugar Smokies

Michelle H.

1 lb pkg little smokies sausages
1 lb bacon
1 c. brown sugar

Preheat oven to 350. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange skewers on a baking sheet lined with foil. Sprinkle liberally with brown sugar. Bake until bacon is crisp and brown sugar is melted.

Monday, October 4, 2010

Creamy Alfredo (with Bacon and Peas)

Jennifer S.

2 cups fettuccine  pasta, uncooked
1 cup Frozen peas
8 pieces of Bacon, cooked, drained and crumbled OR 1 c julienne sliced Ham
1 cup Chicken broth
4 oz.  Cream Cheese, cubed
1/4 cup  Grated Parmesan Cheese
1/2 cup Shredded Mozzarella Cheese
salt, pepper and garlic salt to taste
1 Tbsp.  chopped fresh parsley

COOK pasta in large saucepan as directed on package, adding peas to the boiling water for the last 3 min.
HEAT broth in large skillet on medium heat. Add cream cheese, cook and stir 3 to 4 min. or until cream cheese is melted. Add seasonings to taste.
DRAIN pasta/peas mixture. Add to cream cheese sauce in skillet with Parmesan and bacon or ham; mix well.
TOP with mozzarella; cover. Cook 3 to 4 min. or until mozzarella is melted. Sprinkle with parsley.

Pork Spareribs

Jolene P.

1 rack of pork ribs
McCormick Spice Rub in favorite flavor...we like BBQ and Mesquite
Tabasco sauce OR Frank's Red Hot sauce to taste
1 bottle Sweet Baby Ray's BBQ sauce in your favorite flavor

In a large pan, lay the ribs, meat side up. Sprinkle the hot sauce (to taste) and spice rub over the meat and then rub into the meat. Place the pan in the refrigerator for 4 hours to let the flavors settle in.

Place in the oven at 300 degrees and slow cook until done (2 hours or so). Finish the ribs off on the grill and add the sauce as they cook...make sure you let the sauce caramelize and get crispy in spots. Cut apart and enjoy.

Biscuits and Gravy

Jennifer Searle

4 Pillsbury® Grands!® frozen buttermilk biscuits (from 25-oz bag)
2 teaspoons butter or margarine
1 lb bulk pork sausage
3 tablespoons all-purpose flour
2 1/4 cups fat-free (skim) milk
1/2 teaspoon onion salt
1/8 teaspoon coarse ground black pepper
Dash ground red pepper (cayenne)

1. Heat oven to 375°F. Bake biscuits as directed on bag.
2. In a frying pan heated to medium-high crumble sausage; cook 4 to 6 minutes, stirring frequently, until no longer pink. Add 1 tablespoon of the flour, stirring constantly, until brown. Stir in remaining flour. Stir in milk with wire whisk. Cook about 3 minutes, stirring constantly, until mixture thickens. Stir in onion salt and peppers.
3. Split warm biscuits; place on 4 serving plates. Top with sausage gravy.

Sunday, October 3, 2010

OVEN KALUA PORK

Jennifer S.

6 lb. pork butt
1 tbsp. liquid smoke
2 1/2 tbsp. Hawaiian or Kosher salt (coarse sea salt)

Preheat oven to 350 degrees. Rub pork with liquid smoke and 1 1/2 tablespoons of the salt. Wrap pork with foil, sealing completely. Place pork in roasting pan and bake for 5 hours. After baking, shred pork; sprinkle with the remaining salt.
Serve with hot, white rice.

Pizza Baked Spaghetti

Jolene P.

1 1/2 lbs spaghetti noodles
1 lb sausage (spicy is good in this)
1 1/2 to 2 cans Hunts Spaghetti sauce in favorite flavor
1 cup sugar
2 cups shredded mozzarella cheese
pepperoni

*In a large pot bring water to a boil and add the pasta. Cook until done stirring occasionally. Drain.
*While pasta is cooking, brown sausage in a frying pan until done and drain the grease off.
*Pour the sauce into a large bowl and add sugar. Stir well.
*Add the pasta and the sausage to the sauce and stir well.
*Pour all into a greased 9x13 pan
*Spread cheese over top and place desired amount of pepperoni over cheese (we like it when the pepperoni's are everywhere)
*Bake at 425 degrees until cheese is bubbly and pepperoni's are crisp...usually about 20 minutes or so.

*Freezes well and kids love it. This recipe also doubles well...just put it in a roasting pan instead of a 9x13 and you can feed a lot of people at a party.

Dr. Pepper Ham

Jennifer S.



1 6-8 lb fully cooked ham (either shank or butt portion)
1/2 cup brown sugar
1 TBS grainy German style mustard
1 12-oz can of Dr. Pepper

Mix the brown sugar and mustard together and slather on the ham. Wrap ham in heavy duty foil, leaving top open to pour in Dr. Pepper. Place in a large enough pan to hold the ham. Pour in Dr. Pepper & close foil tightly around the ham. (You don't want the Dr. Pepper to leak out of the foil if possible.) Cook in preheated 250 degree oven for 6 to 8 hrs. (Put it in the oven in early morning & forget about it til dinner.)
This is great with scalloped potatoes , salad & rolls.

Thursday, September 30, 2010

Shredded Beef or Pork Burrito Mix

Michelle H.

5 lbs. Beef or pork roast (or combination of the two)
3 T shortening/vegetable oil/butter
2 onions, chopped
1 (4-oz) can chopped green chilies
2 (7-oz) cans diced tomatoes with green chilies, un-drained (such as Ro-Tel)
1/4 t. garlic powder
4 T flour
4 t. salt
1 t. ground cumin
Juices from beef roast

Roast beef/pork until tender and shreds, using whatever roasting method you prefer. (I throw a beef roast in a crock pot on low all day long.) Reserve some of juices (preferably without too much fat). Cool meat somewhat and shred into a bowl. Set aside.

Melt or heat shortening/oil/butter in a large (LARGE) skillet. Add onions and green chilies. Saute 1-2 minutes. Add cans of tomatoes, garlic powder, flour, salt and cumin. Cook, stirring, about 2 minutes over medium-low heat. Mixture should begin to thicken a bit (but don't worry about that too much). Stir in reserved meat juices and shredded meat (hence the need for a large pan). Cook until adequately heated throughout.

For burritos:

Wrap some meat mix and shredded cheese in a flour tortilla.

To freeze mix:

Place burrito mix in as many zipper freezer bags as desired. Lay flat in freezer (if it freezes in an even and not too thick layer, it'll thaw more quickly and evenly, and fit in your freezer better).

To make frozen burritos:

Make into burritos (see above). Roll each burrito in parchment paper (or wax paper). Place burritos in large zipper bag(s). Freeze. To reheat: Reheat in microwave. For a slightly better texture on the tortillas, and if you're at home, reheat only most of the way in the microwave and then place in a warmed and ungreased nonstick frying pan for a minute or two on each side (until just slightly crispy).

Nifty Nacho Dinner

Michelle H.

8 oz. Ground beef
1 pkg.Beef Rice-a-roni
2 tbsp. butter
1 can refried beans
1 can mexi-corn
1 ½ c. shredded cheddar
tortilla chips

In large skillet over medium-high heat, brown ground beef. Remove from skillet; drain. Set aside. In same skillet over medium heat, sauté, rice mix with butter until it is golden brown. Slowly stir in 2 ½ c. water and special seasonings; bring to a boil. Reduce heat to low. Cover; simmer 10 min. Stir in refried beans, corn, 1 c. cheese and beef; return to a simmer. Cover; simmer 5-10 min. or until rice is tender. Top with remaining ½ c. cheese. Serve in skillet with tortilla chips.

Hearty Autumn Beef Stew

Michelle H.

8 chicken bouillon
8 c. water
cut up potatoes, celery carrots, turnips, garlic
salt
onion, peeled
cut up English or rump roast

Combine all ingredients and cook on stove-top. The longer it cooks—the more tender the beef.

Thursday, September 16, 2010

Quick and Easy Beef Stroganoff

Heinz.com

Your family and/or guests will think you’ve been simmering this delicious dish all day. But it’s really quick and easy.

1 tablespoon Vegetable oil
1 pound Beef tenderloin tips
1-1/2 cups Thinly sliced onion
1-1/2 cups Thinly sliced green pepper
2 cloves Garlic, minced
1 teaspoon Dried thyme leaves
1 teaspoon Black pepper
1 cup Ketchup
1 cup Beef broth
1 tablespoon Worcestershire Sauce
1/2 cup Sour cream
1/4 cup Chopped fresh parsley
Hot buttered egg noodles

1. Heat the vegetable oil in a large nonstick skillet set over high heat.
2. Add the beef, onion, green pepper, garlic, thyme and pepper. Stir-fry for 3 minutes or until meat and vegetables start to brown.
3. Stir in the Ketchup, broth, and Worcestershire sauce. Bring the mixture to a boil. Reduce the heat to medium. Simmer, uncovered, for 5 minutes.
4. Stir in the sour cream and parsley and remove pan from the heat.
5. Serve over hot buttered egg noodles.

Wednesday, September 8, 2010

Beef-Vegetable Skillet Bake

Jennifer S.

1 lb. extra-lean ground beef
1 pkg. (8 oz.) sliced fresh mushrooms
1 Onion, chopped
2 cups Frozen peas and carrots
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes
1 can (8 oz.) refrigerated crescent dinner rolls


HEAT oven to 375ºF.

BROWN meat in large ovenproof nonstick skillet, and drain. Add mushrooms and onions; cook 8 to 10 min. or until liquid from mushrooms evaporates, stirring occasionally. Stir in peas, carrots and soup; bring to boil. Add VELVEETA; stir. Remove from heat.

UNROLL crescent dough; separate into 8 triangles. Arrange on top of meat mixture, with points of triangles overlapping in center and short sides along edge of skillet.

BAKE 12 to 15 min. or until golden brown. Let stand 5 min. before serving.

Tuesday, September 7, 2010

Green Pepper Steak

Jolene P.

1 lb. round steak
1 large onion
1 large green pepper
4 cups beef bouillon
1/2 cup soy sauce
pepper to taste
ginger to taste
4 Tbs. cornstarch
2 Tbs. oil
1 garlic clove cut in half (1 tsp garlic powder will work too)

Slice the steak into thin strips then into bit size pieces, removing the fat as you go. Slice the onion and pepper into small strips and set aside. Add soy sauce to bouillon and stir, set aside 1/2 cup of liquid in a bowl.

In a wok or large frying pan heat the oil and add the garlic. Cook until garlic is golden brown then remove. Add steak to hot oil and cook until done adding pepper and ginger to taste. Add onions and peppers and saute until veggies are semi-soft. Pour bouillon into pan and bring to a boil. Add the cornstarch to liquid that was set aside and stir to make a creamy type paste and add to ingredients. Stir until thickened.

Serve over hot rice.

BBQ Cups

Jamie K.

1 lb hamburger
1/4-1/2 c bbq sauce
1/3 c brown sugar
1 pkg flaky rolls
grated cheese

brown the meat. drain. add salt and pepper. mix in bbq sauce and brown sugar. line greased muffin tins with stretched out roll sections. spoon mixture into rolls. top with grated cheese. bake at 375 for 10-15 min.

Thursday, September 2, 2010

French Dip

Lynette A.

Put a beef roast (chuck roast or whatever you like--frozen or thawed) into the crock pot, fill with water until it just covers the meat, then sprinkle 1 dry onion soup packet over the top (2 packs if it is a large roast). Cook on high for 6-8 hours (about 6 if meat is not frozen, about 8 if it is frozen), shred meat with a fork, and serve on large dinner rolls. You can put the "broth" from the crock pot into small bowls or cups to use as the Au jus to dip the french dip into.

Easy, quick, and yummy! Leftover meat can later be used for sandwiches, burritos, chimichangas, or what-not.

Wednesday, September 1, 2010

Meatball Stroganoff

Jennifer S.
makes up to 4 servings, but can easily be doubled for a larger group

16 meatballs, from frozen foods section
1 medium onion, minced
1 teaspoon vegetable oil
1 cup sliced mushrooms
1 can cream of mushroom soup
1/2 cup milk, more if needed to thin sauce
1/2 cup sour cream
1/2 teaspoon dried tarragon (optional)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Hot cooked egg noodles, rice or mashed potatoes

In medium nonstick skillet, heat oil; add sliced onions and mushrooms.
Cook over medium heat, stirring frequently, 8-10 minutes, until golden brown. Remove from skillet; set aside.
In same skillet, cook meatballs over medium heat, turning as needed, until browned on all sides.
Add soup, milk, cooked sliced onions and mushrooms; bring to a simmer. Reduce heat to low; stir in in sour cream, tarragon and seasoning. Add more milk if thinner sauce is needed.
Serve over hot cooked egg noodles, rice or mashed potatoes.

Baked Macaroni and Beef Casserole

Jennifer S.

This casserole can be assembled ahead and baked later; if it's
refrigerated, increase baking time to 30 minutes.IF Frozen bake 60-90 minutes.
Easily doubles!

3 ounces elbow macaroni
8 ounces lean ground beef
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 cup tomato sauce
1/4 cup minced fresh parsley
1/4 teaspoon dried basil
1/4 teaspoon dried thyme leaves
1/4 teaspoon freshly ground black pepper
1 1/2 ounces mozzarella cheese, grated

If baking right away Preheat oven to 350o F.
In large pot of boiling water, cook macaroni 8-10 minutes, until tender. Drain, discarding liquid; set aside.
In large nonstick skillet, cook beef, stirring to break up meat, 4-5 minutes, until no longer pink. Remove from heat; set aside.
Spray medium nonstick skillet with nonstick cooking spray;
heat. Add onion and bell pepper; cook over medium-high heat, stirring frequently, 5 minutes, until vegetables are softened. Add tomato sauce, parsley, basil, thyme, black pepper and reserved beef; cook, stirring frequently, 3 minutes, until heated through. Remove from heat.
Add cooked macaroni to beef mixture; stir to combine.
Transfer mixture to 1-quart baking dish; sprinkle with cheese. Bake 20 minutes, until bubbling and slightly browned on top.

Or cover with plastic wrap or foil and refrigerate until ready to bake, remove plastic wrap or foil before baking. To freeze cover with plastic wrap and foil. Freeze up to 2 months. To bake, remove plastic wrap and foil, replace foil and bake 60-90 minutes, remove foil last 15 mins of cook time to brown top.

French Dip-Crock Pot Recipe

Jennifer S.

·1 (5 lb)  rump roast
·1 tablespoon garlic powder
·1 tablespoon black pepper
·1 teaspoon seasoning salt
·1 teaspoon oregano
·1/2 teaspoon rosemary
·2 instant beef bouillon cubes
·2 (14 ounce) cans beef broth
·1 large onion, diced

Directions
1.Place all ingredients in a crock pot.
2.Cook on High for 5-6 hours or Low for 8-10.
3.Remove the meat from the crock pot and place on deep plate-to collect juices.
4.Strain the broth well so that it is clear and no spices or onions remain.
5.Place in a saucepan and keep warm.
6.Most people prefer to keep the broth as is but you can stir in a small amount of cornstarch mixed with cold water to thicken it up just a touch.
7.Remember to add the juices that drain off the meat back to the saucepan of Au jus.
8.Heat Hoagie buns to warm and slice the meat thin.
9.Place a good amount of sliced meat in each of the buns and offer the Au jus in individual bowls.

Cheese and Beef Roll-up

Jennifer S.

Like Arby’s ® Beef and cheddar sandwich

1 16-oz. jar cheese spread
1 lb. thin sliced deli roast beef
2 TBS. dried onions (soak in ½ C. water)
Prepared dough for 1 loaf
Creamy horseradish mayonnaise
Heinz 57 steak sauce

Roll dough into a 15x10 rectangle. Spread dough with ½ of cheese spread (microwave to make spreading easier). Cover cheese with ½ pound sliced roast beef. Repeat layer with the rest of the cheese and beef. Roll-up and seal well. Place on foil lined baking sheet. Drain onions and sprinkle top of bread. Cover and let rise 45 mins. Preheat oven to 400 degrees. Bake 20-30 minutes or until golden. Let cool for 10-15 minutes before slicing. Serve with creamy horseradish mayo or steak sauce and curly fries.

Prime Rib

Jennifer S.

5 pound Prime Rib roast
1 tablespoon Kosher salt
fresh cracked pepper
1 tsp garlic salt
3 cloves garlic (1 tbs from jar)
1 tablespoon rosemary dried or fresh, FINELY minced

Place roast on broiling pan.
Spread with garlic.
Sprinkle with seasonings.

Preheat oven to 375 Degrees. Put roast in oven.
DO NOT OPEN OVEN DOOR ONCE ROAST HAS GONE IN!!!
Bake for 1 hour, leave roast in oven.
Turn off oven for 3 hours.
DO NOT OPEN OVEN DOOR!
Turn oven back on to 375 degrees for 20-30 mins before serving.
Slice roast and serve with Au jus.

Beef Kabob Marinade

Allyson P.

1 C Vegetable Oil
3/4 C Soy sauce
1/2 C Lemon Juice
1/4 C Worcestershire sauce
1/4 C Prepared mustard
1 & 1/2 tsp Coarsely ground black pepper
2 Cloves garlic (minced)
1 tsp Meat tenderizer (optional)
Beef cubes (like for beef stew)

Put in Ziploc marinate in fridge 4-24 hours.
Skewer meat on wooden or metal kabobs with or with out veggie pieces.
Grill until meat is to your doness.

Fritos Beef Skillet

Dahlene M.

1 lb. ground beef (browned and drained)
1 can kidney beans, drained
1 C. your favorite salsa
1 C. instant rice
3/4 C. water
Fritos Scoops or regular Fritos

Once beef is browned and drained add all ingredients to skillet, except Fritos. Bring to boil and simmer with lid on for 15 mins. Serve hot with Fritos Scoops or smother regular Fritos with beef mixture.
Top with cheese if desired.

Beef and Bean Burrito Skillet

Jennifer S.

1 lb. lean ground beef
1/2 cup onion, chopped
1 pkg.  (1-1/4 oz.)Taco Seasoning Mix
1 can (15 oz.) kidney beans or black beans, rinsed
1 can (15 oz) whole kernel corn, drained
1 cup Salsa
1 cup water
4 flour tortillas (6 inch), cut into 1-1/2-inch pieces
1 cup Mexican Style Finely Shredded
1/3 cup  Sour Cream
4 large green onions, chopped

BROWN meat and onion in large nonstick skillet on medium-high heat; drain.
ADD seasoning mix, beans,corn, salsa and water; stir. Bring to boil. Simmer on medium-low heat 5 min.
STIR in tortillas; top with cheese. Cover; let stand 5 min. or until cheese is melted. Top with sour cream and onions.

Wednesday, August 18, 2010

Asian Style Chicken and Rice

Emily H.

1 T vegetable Oil
4 skinless, boneless chicken breast halves
1 can Cream of Mushroom Soup
1 1/2 cups water
1 package of teriyaki seasoning mix
1 bag frozen stir-fry vegetables
1 1/2 cups uncooked instant white rice

Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Stir the soup, water, seasoning mix and vegetables in the skillet and heat to a boil. Stir in the rice. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

Chicken Nacho Tacos

Emily H.

1 T Vegetable Oil
1 medium onion, chopped (about 1/2 cup)
1/2 tsp chili powder
1 can Campbell's Condensed Fiesta Nacho Cheese soup
2 cans white chunk chicken breast, drained
taco shells
shredded lettuce
chopped tomatoes

Heat the oil in the skillet over medium-high heat. Add the onion and the chili powder and cook until the onion is tender. Stir often. Stir the soup, and chicken into the skillet and cook until the mixture is hot and bubbling. Spoon the chicken mixture into the taco shells. Top with lettuce and tomatoes.