Banana Cake - mommaduck

Banana Cake

Preheat oven to 350 degrees.
Grease 9x13 cake pan.

Blend together:
1 stick butter
1 cup sugar
Add in:
2 cups flour
1 tsp. baking soda
dash salt
2 eggs
1 tsp. vanilla
Mix well.
Add in:
3 RIPE bananas
Blend well.

Pour into prepared cake pan and bake for 25 minutes.
Allow cake to cool completely.
Frost with cream cheese frosting… Yummy!
Enjoy!

From the kitchen of Stephanie Stanley

Berry Crisp - mommaduck

Berry Crisp
Recipe by: Stephanie Stanley

My family LOVES the berries of cobblers
and the topping of apple crisps.
So I came up with this combination. Enjoy!

Preheat oven to 350F.

In medium bowl:
10 cups frozen berries, thawed*
Add:
2/3-cup sugar
3 Tbsp. cornstarch
Toss lightly to coat.

(*If using fresh berries decrease cornstarch to 1 Tbsp.)

Spoon berries into 11 x 13 baking dish.
Spread streusel topping evenly over berries.
Bake 40 minutes, until topping is browned and fruit is bubbly.
Best served warm the first day. Cover and refrigerate leftovers.

Streusel Topping:
In large bowl, combine 1 ½ cups all-purpose flour, ½ cup sugar and ½ cup packed brown sugar. With pastry blender cut in 1 cup (2 sticks) butter until crumbly mixture is formed. Stir in 1 cup quick oats.

Craisin Salad (Woodstock)

Craisin Salad

• ½ cup Craisins
• 1 head leaf or romaine lettuce or small bag of salad greens
• 1 peeled and cubed apple
• 1 peeled and cubed Bosc pear
• ½ cup shredded Parmesan or mozzarella cheese

Combine all of the above and mix well with dressing.

Dressing:

• 1/3 cup olive oi
• l½ cup sugar
• 1 Tbsp. chopped onions
• 1/3 cup lemon juice
• 1 Tbsp. prepared mustard
• ½ tsp. salt
• 1 Tbsp. poppy seeds

Mix together and pour over the salad. (Or you can use bottled poppy seed dressing from the store)

Chicken Crepes (Woodstock)

Crepes:

1 cup milk
3 eggs
2/3 cup flour
4 tsp. butter – melted (real butter, not margarine)

Mix all of the above ingredients in a blender. Let batter rest for one hour. Pour about ¼ cup or a little less of the batter (depending on the size of your skillet) onto hot skillet (spray with Pam for the first one), roll skillet to spread batter, turn and remove. Crepes should be thin. Place waxed paper between crepes. Can be made a day ahead. (Makes 12 crepes)

Filling:

1 lb. of chicken, cut up and cooked (or 1-2 cans of Costco canned chicken – can also use crab meat)
1-2 cans of cream of chicken or cream of mushroom soup
1¼ cup sour cream
Parmesan cheese

Combine the meat, soup and sour cream. Place a spoonful of mixture onto crepe. Fold up burrito-style and place seam side down in a lightly greased 9x13 pan. Pour a little sauce over the top and sprinkle with Parmesan cheese. Cover and bake at 400 degrees F for 20 minutes. Serve with a slice of avocado (sprinkled with lemon juice) and/or a dollop of sour cream. (You can add more or less chicken, soup and/or sour cream to make enough filling for the crepes.)

Wheat Chili

Wheat Chili Recipe:)

1 # Ground beef
1 Large Onion, copped
1/4 cup chopped bell pepper
1/2 teaspoon Cumin
2 15 oz. cans of Tomato Sauce
3 teaspoons Chili powder (or to taste)
3 cups of cooked whole wheat berries.

Brown meat & onion, add bell pepper, cumin, chili, tomatoe sauce. Don't forget to drain the meat.
Add water till you get it to Your desired thickness.
Now...Add the wheat and simmer! The wheat picks up the flavors, so several hours is great! :)


(BTW, an easy way to prepare the wheat is to let it sit on low in a crock pot over night..you put in the wheat & cover to the top with water. You could put 2 cups in then you will be sure to have more than enough!)

Slow Cooker Chicken and Dumplings (crockpot)

Slow Cooker Chicken and Dumplings Yields: 8 servings - posted by fayray

INGREDIENTS:

4 skinless, boneless chicken breast halves
2 tablespoons butter
1 (10.75 ounce) can condensed cream of chicken Soup
1 (10.75 ounce) can cream of onion soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

DIRECTIONS:

1. Place the chicken, butter, soups, and onion in a slow cooker, and fill with enough chicken broth to cover. Season to taste.2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Tip: You can also just bake the biscuits in the oven and serve the chicken mixture over the browned biscuits.

Easy Roast Beef - Crockpot

Easy roast beef recipe - posted by mom2kids247

beef roast
1/2 C brown sugar
1 pkg onion soup mix
1/2 water (I usually use about 2-4 C)
1 chopped onion
1 pinch garlic powder
Salt and Pepper

Sear roast in hot pan with about 1/4 cup oil (all sides)
put into crock pot with all other ingredients. cook on low I usually put mine on about 10 pm and let it cook all night and day. Just need to watch the liquid content that is why I use more water.

This is so good and smells the house up yummy at night. Just don't make it on Fast Sunday.

Serve with homemade rolls.

Taco Soup

Taco Soup - posted by wondergirl84

1 pound browned beef
28 oz crushed tomatoes
1 can kidney beans w/ juice
1 can black beans w/ juice
1 can corn w/ juice
1 pack taco seasoning
1 pack ranch dressing mix

cook in crock pot on low for 4-6 hours.

serve over tortilla chips and salad and top with cheese and sour cream...

I like to add some chick peas as well as all the other beans.

Kim's Cream Cheese Chicken - Crockpot

posted by m3kp

1/2 cup onion, chopped
2 T butter or margarine, melted
1-1/2 twirls vermicelli, broken
2 cups rice
1 teaspoon garlic
5 cups chicken broth
dash salt
dash pepper
8 ounces cream cheese
1 package Italian dressing mix
1 can cream of chicken soup
1 package sliced mushrooms
15 chicken tenders (or 5-6 chicken breasts)

Saute vermicelli in butter until light brown. Add onion, garlic, mushrooms and rice. Saute 1 minute. Set aside.

In the blender, mix cream cheese, soup, Italian dressing, salt and pepper and chicken broth (I start out with 3 cups of broth and add more if there is room - otherwise I add the remaining chicken broth to the crockpot later).

Spray the crockpot with cooking spray. Pit the rice mixture in the bottom of the crockpot. Place chicken on top of the rice. Pour the mixture in the blender (adding any additional chicken broth that would not fit in the blender) over the chicken and rice. Cook on low for 4-6 hours (in my new crockpot).

Takes a few minutes in the morning, but complete meal with a quick veggie in the evening if you are all arriving home late and are famished.

Becky's Bean Dip - Crockpot

posted by krisis

Becky's Bean Dip

3 cans refried beans
2 8 oz cream cheese
1 pkg shredded cheddar cheese
1 pkg shredded mozzarella cheese
1 16 oz sour cream
1 large jar pace picante sauce

Throw everything in a crock-pot and let it get all melted together

Crockpot Roast

posted by krisis

1 roast thingy (we used a 3.5 lb one)
1 package dry brown gravy mix
1 package dry Italian dressing mix
1 package dry Ranch dressing mix
1/2 cup water

Mix the dry mixes together and use it as a rub for the beef. Pour the water in the crockpot and dump the rest of the mix in the water. Cook on low for 7-9 hours. We also put new potatoes in there and next time I'm going to use carrots and onions. It was delicious!

Fantastic Cream Cheese Chicken - Crockpot

Posted by moosee

Place 4-6 chicken breasts in a crockpot (it doesn't even matter if they are still frozen-this recipe is so forgiving!) Sprinkle one package of Good Seasons Italian salad dressing mix (dry) over the top. Cook on low all day (6-8 hours) (I have a crockpot from the early 90's--is that considered old?). One hour before serving, pour out the "chicken juice" that has formed and whisk it with one package of softened cream cheese and one can of cream of mushroom soup. Pour the mixture back in to the chicken in the crockpot and let it melt for an hour. Serve over rice or noodles. This is melt-in-your-mouth yummy!

Note: My family loves the Cream Cheese Chicken as well. We make it a little different - I put the soup, cream cheese (cut it into chunks) and the Italian dressing mix in the blender or use my hand blender and add everything at the beginning with the chicken and cook it all day. - m3kp

Crockpot - Stew

Crockpot - Stew (posted by cmomgo)

Stew

1-2 lbs stew meat, or cheap steak, cubed
flour
2 packages dry onion soup mix
2 c. water
carrots, potatoes, peas, whatever you want to add.

Dredge meat in flour, fry in hot oil until well browned. Throw everything in the crock pot, and cook on high for 3-5 hours, or low for 5-7 hours.

Good thick gravy for biscuits or bread! I have another recipe for chicken cacciatore (Italian chicken- yumm-o), but I'll have to get it later!

Crockpot - Lasagna

Crockpot Lasagna (posted by m3kp)

Combine 1 pound browned ground beef with 1 bottle spaghetti sauce (I use Prego - not the small bottle and not the Costco size) - set aside

Combine 1 pint of cottage cheese and 1 egg - mix until egg is totally mixed in - set aside

Combine 2-3 cups mozerella cheese and about 1/2 cup parmesean cheese - set aside

Spray crockpot with cooking spray.
Put 1/4 of the meat mixture on the bottom -
top with a layer of uncooked lasagna noodles (it takes 3 noodles for my crockpot) -
on top of the noodles spread 1/3 of the cottage cheese mix -
then layer another 1/4 of the meat mix and finally
top with 1/3 of the cheese mixture -
repeat 2 more times - noodles, cottage cheese, meat and then cheese.

Cover and cook on low - time will depend on your crockpot - my old one it was 7-8 hours. My newer crockpot (3 years old) cooks hotter and so it only takes 3-4.

Add a tossed salad and some garlic toast and quick easy dinner.

Chicken Salsa

(posted by mcteri123)

Brown some chicken breast on both sides, ( really any pieces of chicken are fine)
You can season with cummin if you have it and like it, other wise, salt and pepper will do.
Throw them in the crock pot, cover in a jar of your favorite salsa.

A few minutes before serving, mix in a small container of sour cream and some cheese, mix it, and there ya go. We serve it over rice and serve green beans and pineapple. It is one of my favorites!!

Crockpot - Orange Chicken

Delicious Slow Cooker Orange Chicken (posted by wondergirl84)

8 skinless, boneless chicken thighs
3 tbsp flour
1/2 cup orange marmalade
1/3 cup barbeque sauce
2 tbsp soy sauce
1 tbsp fresh grated gingerroot
Handful of sliced green onion

Toss together chicken and flour in slow cooker.

Stir in all remaining ingredients except onion; cover with lid.

Cook on Low for 6-8 hours or on High for 3-4.

Throw in green onions 30 minutes before serving.

Serve with sticky rice

Southern BBQ Crockpot Chicken

Southern BBQ Crockpot Chicken

INGREDIENTS:

2 boneless, skinless chicken breasts
1 1/2 cups tomato ketchup
3 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon cider vinegar
1 teaspoon ground red hot pepper flakes, or to taste (I do MORE)
1/2 teaspoon garlic powder

PREPARATION:

Combine all ingredients for the sauce in the slow cooker. Add the chicken, try to coat it well with the sauce.

Cook on high 3-4 hours, or until chicken is fully cooked all the way through. Then shred or cut up the chicken, and replace it in the Barbecue sauce in the pot; mix it all up so all the pieces are coated.

I ALWAYS double the sauce and usually add 6 breasts and then cut up after cooked - sometimes shred for hard rolls. :)

Tres Leches Cake

1-½ cups All-purpose flour
1 teaspoon Baking powder
½ cup Unsalted butter
2 cups White sugar (divided)
5 Eggs
1-½ teaspoon Vanilla extract (divided)
1 cup Milk
½ of a 14-ounce can Sweetened condensed milk
½ of a 12-ounce can Evaporated milk
1-½ cups Heavy (whipping) cream

Preheat oven to 350F degrees. Grease and flour a 9x13-inch baking pan. Sift flour and baking powder together and set aside. Cream the butter and 1 cup of the sugar together until fluffy. Add the eggs and 1/2 teaspoon of the vanilla. Beat well. Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended. Pour batter into prepared pan. Bake for 30 minutes.

When cake has finished baking, pierce it in 8 or 10 places with a fork or skewer, and let it cool. Combine the whole milk, evaporated milk, condensed milk and pour over the top of the cooled cake. Refrigerate for at least 2 hours before serving.

Whipped Cream Topping: When ready to serve, combine the whipping cream and the remaining 1 teaspoon of vanilla and 1 cup of sugar, whipping until thick. Spread over top of cake. Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve.

Serve chilled.

Upholstery Cleaner

ALWAYS make sure your sofa is washable before doing this. It should say on the label. If it has no label then do a test in an unseen area. Check after a couple of hours for streaking or bleeding.

You need TWO buckets.

In the first mix:

1/2 C ammonia
1/2 C cleaning solvent (I use Afta - http://tinyurl.com/27cero )
1/2 C Spic & Span
1/2 gallon lukewarm water

In the second mix:

1 C white vinegar
1 gallon lukewarm water.

Using an old towel scrub upholstery with cleaning solvent solution, then rinse with another towel dipped in vinegar and water. Use a third towel to wipe as dry as possible.

Before you do this remove the cushion covers if they are removable. Wash them with warm water on a gentle cycle. Add 1/4 C vinegar to the rinse water to brighten the fabric. Put cushion covers back on WHILE THEY ARE STILL WET. Zip them up and pat them into shape. Let them dry standing on end against the couch. Stains can be removed as with other laundry stains.

Appliance Cleaner

2 T nonsudsy ammonia
1 t liquid dish soap
1 pint rubbing alcohol
1 gallon water

I add everything but the water to a gallon milk jug then fill it the rest of the way with water. I pour it into spray bottles and clean EVERYTHING with this stuff. It is a fabulous degreaser so is wonderful on the stove, etc. Enjoy! :)

Pastel Tres Leches Cake

Pastel Tres Leches Cake
1-½ cups All-purpose flour 1 teaspoon Baking powder ½ cup Unsalted butter 2 cups White sugar (divided) 5 Eggs 1-½ teaspoon Vanilla extract (divided) 1/2 cup Milk, 1-14-ounce can Sweetened condensed milk, 1 can of 12-ounce can Evaporated milk, 1-½ cups Heavy (whipping) cream
Preheat oven to 350F degrees. *Note if using convection oven do at 325F degrees, Grease and flour a 9x13-inch baking pan. Sift flour and baking powder together and set aside. Cream the butter and 1 cup of the sugar together until fluffy. Add the eggs and 1/2 teaspoon of the vanilla. Beat well. Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended. Pour batter into prepared pan. Bake for 30 minutes.
When cake has finished baking, pierce it in lots of places with a fork or skewer, and let it cool. Combine the whole milk, evaporated milk, condensed milk and pour over the top of the cooled cake. Refrigerate for at least 2 hours before serving.

Whipped Cream Topping: When ready to serve, combine the whipping cream and the remaining 1 teaspoon of vanilla and 1 cup of sugar, whipping until thick. Spread over top of cake. Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve. Serve chilled.

Recipe for Chinese Chicken Salad Dressing/Marinade

Chinese Chicken Dressing/Marinade
2 TBLS sesame oil
1/4 cup vegetable oil
1/2 cup rice wine vinegar
1/4 cup soy sauce
6 TBLS sugar
1 glove of garlic, minced
2 TBLS toasted sesame seeds

Mix dressing ingredients and shake well, can use as a marinade or over your favorite salad.

For a Chinese salad I use red leaf lettuce, one large grilled chicken breast chopped up, cup of sugar snap peas, 4 TBLS toasted sesame seeds, 1/3 c. toasted almost slivers, 2 can's of mandarin oranges drained, 1/4 c. chopped celery, 1/2 pkf maifun rice sticks fried or can use chinese noodles in top ramen crunched up instead of fried maifun noodles, 1/2 head of cabbage shredded and 1 small can of water chestnuts. Toss and serve chilled.
enjoy!

Homemade Salad Dressing

Okay, here are two salad dressing mixes that I make:

Hidden Valley Ranch Mix:

15 saltine crackers
1 C parsley flakes
1/2 c minced onions
2 T dill weed
1/2 C onion salt
1/2 C garlic salt
1/4 C onion powder
1/4 C garlic powder

Process crackers until finely powdered. Add parsley, onion and dill weed and process again. Whisk in remaining ingredients. Store in container with tight fitting lid.

1 T mix = .4 oz store bought package

To use combine 1 T mix with 1 C buttermilk (I use a milk that I have added a little vinegar to and let sit for minute) and 1 C mayonnaise.

Italian Dressing Mix

1 T garlic salt
1 T onion powder
1 T sugar
2 T dried oregano
1 t pepper
1/4 t thyme
1 t basil
1 T parsley
1/4 celery salt (I omit)
2 T salt

In small bowl mix together. Store in tightly sealed container.

To prepare whisk 1/4 white vinegar, 2/3 C canola oil, 2 T water and 2 T mix.

Whit's Mom's Zucchini Bread

Mix

2 C sugar
1 C oil
3 well beaten eggs

Sift together and add to above:

2 3/4 C flour
1 t salt
2 t soda
1/2 t baking powder
3 t cinnamon

add 2 C grated zuccini
1 T vanilla

Bake 40-50 min 350*

2 lg loaves

Frosting (makes lots)

1 8 oz cream cheese
2 t vanilla
1/2 cube margarine
1 # powdered sugar

Chocolate Chip Cookie Recipe

Chocolate Chip Cookie Recipe!! The BEST I've found YET!!!

1 c (2 sticks) butter - no substitutes
3/4 c packed light brown sugar (not the cheap stuff)
1/2 c granulated sugar
1/4 c light corn syrup
1 egg
2 tsp vanilla extract
2 1/2 c all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 pkg (10-12 oz) semi-sweet chocolate chips (or as Marnee suggested, cubed snicker pieces can be substituted, makes them gooey and sticky so just let them cool before eating)

Whip the butter until light and fluffy. Add sugars, syrup, vanilla, soda and salt. Beat the egg separately and add. Add the flour and chocolate chips. SECRET: the less mixing the better. Just enough to combine the ingredients.

Bake at 350 for 8-12 minutes (I take them out early so they will be soft and chewy)

CTR's TOP SECRET chocolate cake

1 1/2 c brown sugar
1/2 c vegetable oil
1/2 c milk
2 eggs
1 tsp vanilla
1/2 tsp of salt
1 3/4 c of flour (all purpose)
2 tsp baking soda
2 tsp baking powder
1/4 c of cocoa
3/4 c of boiling water

In a large bowl beat all ingredients except boiling water with mixer or spoon until smoothAdd water - mix well. Mixture will be quite runny…

350* for about an hour

Perfectly Chocolate Chocolate Cake

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake

Ingredients:. 2 cups sugar.
1-3/4 cups all-purpose flour.
3/4 cup HERSHEY'S Cocoa.
1-1/2 teaspoons baking powder.
1-1/2 teaspoons baking soda.
1 teaspoon salt.
2 eggs.
1 cup milk.
1/2 cup vegetable oil.
2 teaspoons vanilla extract.
1 cup boiling water.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
(recipe follows)

Directions:

Heat oven to 350°F.
Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
Stir in boiling water (batter will be thin).
Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks.
Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING.
10 to 12 servings.

VARIATIONS:

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Whit's Strawberry Pretzel Jello

STRAWBERRY PRETZEL JELLO SALAD

2 c. crushed pretzel sticks
3/4 c. melted butter
3 tbsp. sugar
8 oz. cream cheese
1 c. sugar
8 oz. Cool Whip
1 (6 oz.) pkg. strawberry Jello
2 c. boiling water
2 (10 oz.) pkgs. frozen strawberries, partially thawed

Mix first three ingredients and press in bottom of a 9"x13" pan. Bake at 350 degrees (metal pan) or 325 degrees (glass pan) 8 minutes. Let cool completely. Beat 1 cup sugar and cream cheese. Fold in Cool Whip. Spread over pretzels. Mix Jello and water until dissolved. Add strawberries. Stir into Jello, then set aside for 10 minutes. Pour over cheese mixture. Chill.

Whit's Caramel Brownies

2 1/4 C Brown Sugar
2 C flour
1 t salt
1 t cinnamon
4 beaten eggs

8 oz pkg cream cheese, softened
1/2 C butter
1/2 Box powdered sugar (approx 2 C)
1 t vanilla

Mix first section of ingredients thoroughly. Pour into greased 9x13 pan (I do mine in a 9x9 for thicker brownies). Bake at 350* for 25-35 min. (Mine bake longer - no idea how much longer - because I do them thick). Cool completely.

Blend second section of ingredients and spread on brownies (or you can use store bought cream cheese frosting if you're lazy).

These are delicious and great for the non chocohaulics in your family!!

EASY Apricot Chicken

So easy, so delicious!

4 chicken breasts- cut into strips
2 T olive oil
1 T dijon mustard
1/2 jar apricot jam (2/3-3/4 cup)

Preheat oven to 350 degrees.Put all ingredients in a gallon ziplock bag and mush around until chicken is coated. Empty contents into a casserole dish and bake until chicken is browned and looks gooey. (~20-30 min)Is good served with white rice and your favorite vegetable :)

Whit's Salisbury Steaks

Salisbury Steaks

2 eggs, slightly beaten
1 C milk
1 C dry bread crumbs
2 T minced onions
4 t parsley flakes
salt & pepper to taste
1/4 C flour
2 beef bouillon cubes crushed to a powder
1 can condensed beef consomme
2 1/2 C cold water
1/4 t kitchen bouquet
2 lb ground beef
1 T butter
1/2 C water


In a large mixing bowl combine eggs, 1 C water, bread crumbs, onion, parsley, salt and pepper. Mix well and let stand for 10 minutes.

While mixture is standing, put flour, crushed bouillon and consomme in a quarte sized jar and shake to mix. Add 2 1/2 C cold water and kitchen bouquet and shake to mix again. Set aside.

Combine ground beef with bread crumb mixture. Mix and shape into 8 oval patties about 4 1/2 inches long.

Sear patties in melted butter in skillet on high heat. Lower the heat, add 1/2 C water. Cover and simmer for 10 minutes. Remove steaks and cover with foil.

Shake jar to mix gravy thoroughly. Pour into skillet and heat over medium-low heat, stirring until gravy thickens and bubbles. Serve over steaks and mashed potatoes.

(This recipe can be frozen into 4-8 individual meals. If freezing, cool gravy by immersing the skillet in a sink of cold water and stirring frequently so that the gravy will not form a film. Then divide cooled gravy equally over meat and potatoes and freeze.)

Sauage Pinwheels

2 C Bisquick
1/4 C butter, melted
1/2 C milk
1 package (tube) sausage

Melt butter and blend with Bisquick and milk. Chill in refrigerator about 30 minutes. Roll out onto floured surface into 2 rectangular sections. Spread sausage onto rectangles. Starting with the broad side the broad side, roll up into logs. Freeze 'til the logs can be cut into pinwheels. Place on baking sheet and bake in 400 degree pre-heated oven for about 15 minutes.

Crescent Roll Egg Casserole

preheat oven to 350 degrees - bake for 35 minutes

1 can large crescent rolls spread in bottom of pan (9" round or square works best)
layer:
**filler: meat, veggie, cheese, spices (I love tarragon)
4 eggs and 3/4 cup milk mixed together (pour over above ingredients)

**filler variations:
-veggies: zucchini, yellow squash, onion, sliced roma tomatoes and pepper jack cheese
-ham, broccoli and swiss cheese
-ham, peppers, onion and marble cheddar
-portobella mushrooms, pepper jack and monzarella cheeses
- etc, whatever combinations you want

Chocolate Pie

Filling
2 1/2 cups milk
5 oz. semisweet chocolate, chopped into slivers
4 egg yolks
3/4 cup sugar
3 Tbs cornstarch
1/4 tsp. salt
1 1/2 tsp. vanilla extract
1 cookie crumb crust made with chocolate cookies

Topping
1 cup heavy cream
1 Tbs. sugar
1 tsp. vanilla extract
Chocolate curls for decorating

To make the filling, in a heavy non aluminum saucepan over low heat, warm together the milk and chocolate, whisking until the chocolate is melted; the mixture will be speckled. In a bowl, whisk together the egg yolks and sugar until pale yellow. Add the cornstarch and salt, then the vanilla, and whisk until well blended. Slowly pour the warm chocolate mixture into the yolk mixture, whisking constantly until well blended. Return the mixture to the saucepan and cook over medium heat until it thickens and begins to bubble slowly, 6 to 8 minutes. Remove from the heat and stir until smooth, about 1 minute. Pour the filling into the crumb crust and smooth with a spatula. Cover with plastic wrap, pressing it directly onto the surface, and refrigerate until completely cold and firm, 2 to 3 hours. To make the topping, using an electric mixer on medium-high speed or a whisk, beat together the cream, sugar and vanilla until stiff peaks form. Spread the whipped cream on top of the pie. Decorate with chocolate curls. Refrigerate until ready to serve, but let the pie stand at room temperature for 20 minutes before serving to take the chill off. Makes one 9-inch pie;
serves 8.

Fruit Salsa and Cinnamon Chips

Cinnamon Chips
2 Tablespoon Sugar
1/2 teaspoon Cinnamon
4 large flour tortillas
2 Tablespoon water
Preheat oven to 350
Combine Sugar and cinnamon in a small bowl. Lightly brush both sides of tortillas with water and sprinkle each side with cinnamon mixture. Cut each tortilla into 12 wedges and arrange wedges in a single layer on a cookie sheet . Bake at 350 for 15 minutes or until crisp.

TROPICAL FRUIT SALSA
( I add honey to this for extra sweetness if the fruit is not quite sweet enough)
1 cup finely diced peeled firm-ripe papaya
1/2 cup finely diced peeled firm-ripe mango
1/3 cup finely chopped white onion
3 tablespoons chopped fresh cilantro
1 tablespoon fresh orange juice
1 tablespoon fresh lime juice
*1/2 to 1 teaspoon finely chopped fresh jalapeno chili without seeds ( optional)
1/2 teaspoon salt
Stir together all ingredients.

Bran Apple Muffins Freezer Cooking Recipe

1 cup bran cereal
1 cup untoasted wheat germ
1 1/2 cups whole wheat flour
1/2 cup nonfat dry milk
1 tbsp baking powder
3/4 cup raisins
1/2 cup chopped walnuts
2 large eggs
12 oz frozen apple juice concentrate, thawed
1/4 cup salad oilmuffin tins, either with paper lined cups or greased

In a large mizing bowl, combine cereal, wheat germ, flour, milk, baking powder, raisins and walnuts. In a smaller bowl, combine eggs, apple juice concentrate and oil, beating well. Then add this mixture to dry ingredients, mixing well. Allow to stand 5-10 minutes so dry goods can absorb wet.

Preheat oven to 375F. Spoon mixture into muffin tins, filling to rim. Bake for 30 minutes or until a dark golden brown. Cool and freeze, then transfer to large freezer bag.

Classic Chocolate Truffles

Classic Chocolate Truffles

1 pound bittersweet chocolate, finely chopped
1 ½ cups whipping cream
3 to 4 tablespoons cocoa powder
1 ½ pounds bittersweet chocolate, to be tempered

Melt the chopped chocolate in the top of a double boiler over hot, not simmering, water, stirring frequently with a rubber spatula to ensure even melting. In a 1-quart saucepan over medium heat, bring the cream to a boil. Remove both pans from the heat, remove the top pan from the double boiler and wipe it dry, pour the cream into the melted chocolate, and stir together until thoroughly blended. Transfer the mixture to a bowl, cover, let cool to room temperature, and chill in the refrigerator until thick but not stiff (2 to 3 hours).
Line 2 baking sheets with parchment or waxed paper. Fit a 12-inch pastry bag with a #5 large, plain round tip and fill partway with the truffle cream. Holding the pastry bag 1 inch above the paper, pipe out mounds about 1 inch in diameter. Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
Dust your hands with cocoa powder and roll the mounds into balls. These will be the truffle centers. Cover and chill the centers for another 2 hours in the freezer.
Melt and temper the 1 ½ pounds bittersweet chocolate. Line two more baking sheets with parchment or waxed paper. Remove the truffle centers from the freezer 1 sheet at a time. Place a truffle center into the tempered chocolate, coating it completely. With a dipper or fork remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper. After dipping the truffles place 6 tablespoons of the tempered chocolate in a paper pastry cone and snip off a tiny opening at the end. Pipe several parallel lines across the tops of the truffles. Repeat with the remaining sheet of truffle centers.
Let the truffles set at room temperature or chill them in the refrigerator for 10 to 15 minutes. When the truffles are set, place them in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer. The truffles are best served at room temperature.

Lion House Taco Soup

1 Tbsp vegetable oil
1 c. chopped onion(to taste)
1 pound ground beef
1 pkg. mild taco seasoning mix
2 c. frozen corn
1 16 oz. can kidney beans, drained and rinsed
1 28 oz. can stewed tomatoes
1 8 oz. can tomato sauce
2 c. water
Tortilla chips, grated cheese
In a large soup pot, saute' onions in vegetable oil until softened.
Place sauteed onions in a bowl and set aside. Brown ground beef in the same pot; drain off fat.
Stir in sauteed onions, taco seasoning, corn, kidney beans, stewed tomatoes, tomato sauce, and water. Bring to a simmer over medium heat and let simmer for 20 to 30 minutes. Serve topped with tortilla chips and grated cheese. Makes 8 servings.
This is easily doubled. When I double it, I add a whole bag of frozen corn, and whole onion. I also changed a bit the kidney beans. I take a can of pinto beans and kidney beans and either split them in half if only making one recipe, or use all of both kinds when doubling. I also serve with diced avocado and sour cream. It is the best, and so very easy!

Zuchinni Casserole

This is a recipe that has been in the family for a long time and no one can seem to make it quite like my grandma :)


2 zucchinis, cut into small peices
1 bell pepper, diced up small
dry bread, torn into medium sized peices
1 1/5 cups Cheddar cheese or velveeta, shredded
1/4 cup olive oil
1/2 tsp basil
1/2 tsp salt
1/2 tsp pepper
2 eggs, pre-beaten
Combine everything in a greased baking dish and bake for an hour at 350 degrees.
YUMMY!! you can sprinkle extra cheese and/or bread crumbs on top, or parsely.

Belleneve's Cheesecake

Easy Cheesecake (no bake)

2 blocks cream cheese
1/2 c. honey
2 TBS. Lemon Juice
1/2 c. Cool Whip
1 Graham Cracker Crust

Soften cream cheese and add all top ingredients together, mix well.
Spread into Gramcracker crust, and chill 3 hours before serving, or freeze and thaw 1/2 hour before serving...

Zesty Chicken and Pasta

1 lb boneless chicken breast chopped into smallish pieces
3/4 cup italien dressing (split into 1.2 and 1/4)
2 cups broccoli florets
1/2 cup thinly sliced onion (about 1 small)
1 1/4 cup chopped red or green pepper (about 1 large)
1 Tb fresh parsley
450 g (1/2 of 900-g pkg.) pasta, cooked, drained
1/4 parmesan cheese

COOK and stir chicken in 1/4 cup of the dressing in large skillet on medium-high heat 4 min. or until no longer pink.

ADD broccoli, onions, peppers and parsley; cook until tender, stirring occasionally.

TOSS with hot pasta and remaining 1/4 cup dressing. Sprinkle with cheese.

This recipie is easy, yummy and FAST!! You might need to add more dressing for more flavour. Depends on what you like! I don't actually measure my dressing, I just put some in. I also add a little bit of water to the pan when I'm cooking the chicken because it thins the sauce and cooks better. Also, I use CalorieWise dressing... enjoy!

Minestrone Soup

Minestrone Soup
(double if you need more)

4-6 C water
2-4 Cubes of Beef boullion
1 Large onion chopped
2 carrots sliced
2 celery sliced
1 16 oz can tomatoes - diced(I have used fresh)
2 8 oz cans tomato sauce
2 tsp. parsley flakes
1 tsp. dried basil
1/2 tsp dried oregano
salt & pepper to taste
2 cloves or garlic
1 15 oz can kidney beans (drained)
1 15 oz can garbanzo beans (drained)
1 15 oz can green beans (undrained)
2/3 c uncooked pasta of your choice (my family likes the small shells).

Disolve boullion cubes in water. Add onion, carrots, celery, tomatoes, tomato sauce and seasonings. Simmer covered for 4 -6 hours. About 20 minutes before searving add beans and pasta. Simmer until pasta is tender.

This soup is great, I have also used zucchini and yellow squash when I have it available.

Bread Sticks

BREAD STICKS
1 T yeast 1 1/2 c warm water
2 T sugar 3 c flour
1/2 tsp salt

Disolve yeast in warm water. Add sugar and salt. Knead in flour for about 3 minutes. May add more flour so dough isn't sticky but still very soft. Let rest 10 minutes. Roll out onto greased surface. Melt 3/4 cube butter on jelly roll pan. Add garlic if you would like. Cut dough into bread sticks. I like to pick them up, fold in half and twist the two ends together. Roll sticks in butter and lay on pan. You can sprinkle with parmesan cheese if you like. Raise 1o more minutes. Bake in 375 degree oven for about 15-20 minute until golden brown. It is good to add a few sprinkles of shredded mozarella cheese a few minutes before removing from oven.

These bread sticks are yummy, easy and fairly quick. We also use this dough for pizza crust.

Chicken Noodle Soup

9-11 servings

4 c. chopped chicken
1 c.chopped celery
1/4 c. chopped onions
1/4 c. butter
8 oz. egg noodles
1 16-oz. package of frz. mixed vegetables (corn, peas & carrots)
12 c. water
9 cubes chicken bouillon (I probably use around 13 or so)
1/2 t. dried marjoram
1/2 t. ground black pepper
1 bay leaf
1 T. dried parsley

Directions:
In a large stockpot saute celery and onion in butter or margarine.

Add chicken, frz. vegetables water, boullon cubes, marjoram black pepper, bay leaf and parsley. Simmer for 30 minute.
Add noodles, and simmer for 10 more minutes.

Taco Soup

1 lb. of Lentals, or hamburger cook until done
2 can's stewed tomatoes
1 can of tomatoe sause
2 can of corn
2 can of green beans
1 can of kidney beans
1 pkg. taco seasoning mix

Once you put your soup in your bowls, then add, cheese, olives, sour cream, ( I use plain yogurt instead of sour cream) and tortilla chips.
Of course you can spice it up by adding chili peppers I do. The nice thing with this recipe is you can make it to fit your family, just add more cans of veggies. Very Snacky!!

CHALUPA

4 lb pot roast or pork loin roast
1 lb pinto beans
2 cloves garlic, chopped
2 Tbsp. chili powder
1 Tbsp. ground cumin
1 tsp. oregano
1 small can green chilis
1 Tbsp. salt

Put all ingredients in large pan and cover with water. Cook, covered, over low heat. Add water if needed. After 6 hours, take out bones and fat and break up roast with a fork(shred it). Cook with lid off until thick, about 1 hour.

Serve over a bed of corn or tortilla chips, and top with grated cheese, shredded lettuce, diced tomatoes, chopped onions, sliced avoados, and salsa.

(I always make this in the crock pot, and usually cook the roast overnight first-take it out and shredd it, and then add it back in after the beans and everything have cooked for a few hours. It is really yummy. I've made it many times in a 20qt roaster for church socials and big family gatherings. Easy and a big hit). azmomof8

Chicken Tortilla Soup

2 boneless, skinless, chicken breasts
2Tbsp. olive oil
1 medium onion, chopped
1 4oz can diced green chili, drained
1 tsp. chili powder
1 tsp. cumin
1 large garlic clove, minced
1/2 tsp. oregano, crumbled
1/4 tsp. cayenne pepper
6 cups chicken broth
1 16oz can diced tomatoes
1 cup corn (fresh or canned)
1/3 cup fresh cilantro, chopped
salt and pepper

Pour 1 Tbsp. olive oil on baking sheet and roll chicken breast in oil on both sides. Salt and pepper, cover with foil, and bake for 25-30 minutes at 350 degrees. Cut into small chunks and set aside. Heat 1 tbsp. olive oil in heavy, large saucepan over medium low heat. Add onion and saute until translucent, about 4 minutes. Add chilies, chili powder, cumin, garlic, oregano, and cayenne. Stir 1 minute. Mix in stock, tomatoes, and their juices. Bring mixture just to boil. Add chicken and simmer for a few minutes. Add corn and simmer 1 minute. Mix in cilantro. Season with salt and pepper. Serve with sour cream and tortilla strips. (I double this recipe for my family of 10)

Lemon Chicken

6 skinless, boneless chicken breast halves, cut into bite-size strips
2 tablespoons margarine or butter
1 tablespoons all purpose flour
½ teaspoon dried tarragon, crushed
½ teaspoon salt
¾ cup water
1 teaspoon instant chicken bouillon granules
1 lemon, thinly sliced
Hot cooked rice

Cook half the chicken in half of the margarine or butter in a large skillet over medium heat until tender and no longer pink, about 2-3 minutes. Remove from Skillet. Repeat with remaining chicken and margarine or butter. Return all chicken to skillet.Stir together the flour, tarragon and salt. Add to skillet and stir to coat chicken. Stir together the water and bouillon granules and add to skillet. Stir in lemon. Bring to boiling. Reduce heat; cover and simmer 5 minutes. Serve over hot cooked rice.

Pork Chops in Creamy Gravy

4 boneless pork loin chops (1/2 inch thick)
½ teaspoon peppered seasoned salt
1 ½ cup frozen green beans
1 (12 oz) jar home-style pork gravy
2 teaspoons paprika
¼ teaspoon dried marjoram leaves
½ cup sour cream


Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Sprinkle pork chops with seasoned salt; place in skillet. Cook chops 3 minutes or until browned on one side.

Turn chops. Add beans, gravy, paprika and marjoram; mix gently. Bring to a boil. Reduce heat to medium-low; Cover and cook 9 to 11 minutes or until pork in no linger pink in center and beans are tender.

Remove chops from skillet. Add sour cream to bean mixture; stir until smooth. Cook and stir just until heated. Serve bean mixture with chops.

Tikki Chicken

¼ cup honey
¼ cup ketchup
1 Tbs. soy sauce
2 tsp. grated fresh ginger
6-8 pieces chicken tenderloins
3 cups cornflakes, crushed to crumbs
1 can (8 oz) crushed pineapple
1/8 tsp. Salt

1. Heat oven to 375ºF. Line a baking pan with foil.

2. In a large bowl, combine honey, ketchup, soy sauce, and ginger. Transfer 2 Tbs. of sauce to a small bowl. Add chicken to the large bowl of sauce, and toss to coat well. Place cornflake crumbs in a shallow bowl, coat chicken with crumbs and place in prepared baking pan. Spray chicken with vegetable cooking spray. Bake 20-25 minutes.

3. Add pineapple to reserved sauce in the small bowl; stir in salt. Serve with baked chicken.

Serve with fresh green beans and wild rice

Cooking Tip: Before measuring the honey spray the measuring cup with cooking spray. The honey will just slide right out.

Ranch Chicken

4 skinless, boneless chicken breast halves
¼ cup ranch dressing
1/3 cup seasoned dry breadcrumbs
2 tablespoons olive or vegetable oil

Pour the dressing into shallow bowl. Place the breadcrumbs on waxed paper or a plate.
Dip the chicken, one piece at a time, into the dressing, coating all sides. Then coat all sides with breadcrumbs.
Heat the oil in a skillet over medium-high heat 1 to 2 minutes. Cook chicken in oil 12 to 15 minutes, turning chicken over once with tongs, until outside is golden brown and juice is no longer pink with you cut into the center of the thickest pieces. If the chicken sticks to the pan loosen it gently with a turner or fork.

Serve with:
Cooked spiral pasta sprinkled with olive oil, grated Parmesan cheese, garlic, and fresh oregano.

Simple Whole Wheat Bread

I use a little more wheat then white and a little more honey. I like that the bread has a sweet honey flavor.

INGREDIENTS:
3 cups warm water (110 degrees F/45
degrees C)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted
DIRECTIONS:
1.
In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2.
Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3.
Punch down, and divide into 3 loaves. Place i