CHICKEN AND DUMPLINGS

Today is a SNOW DAY!!!  YAY!!!  and I really REALLY needed to go grocery shopping, but don't really feel like getting out in the cold with the slick roads and since my DH will be working out in the weather ALL day long I decided I needed to cook something hearty and filling.  But with the not so full cupboards I just wasn't sure.  Then I remembered my Sis Javonna's FAMOUS chicken and dumplings....they are so simple and basic.....and I have EVERYTHING I need!!  YAY!!!  I am going to substitute the whole chicken for some leg quarters I bought on sale around Labor Day and froze.  And I won't be using the crock pot....I'll be cooking my chicken on the stove top ( but I LOVE the crock pot option for busy days when I'm not home).  I also may add some carrots and onions to the water as I boil the chicken to add some extra flavor to the stock.  Thanks for this AWESOME recipe Javonna!!!  I can't believe it didn't get posted here sooner!!

CHICKEN AND DUMPLINGS

From Javonna Wallace

Cook one chicken - I like to do mine in the crock pot with salt, pepper and enough water to cover the chicken. However you can also cook it in a pot on the stove.
When chicken is done remove it and allow it to cool. Place all but 1 cup of broth into a stock pan.
Take the 1 cup of broth (best at room temp), mix in 1 egg and enough flour to make dough the consistency of bread dough.
Bring remaining broth to a boil.
Roll out dough. Cut into strips about 1x1 inch. I use a pizza cutter because it's easier. Drop strips one by one into boiling broth.
Reduce heat and Simmer for 40 minutes.
While dumplings are simmering debone chicken and tear meat into chunks.
When 40 minutes are up add chicken and enough milk to make creamy. Bring to boil and simmer for 10 more minutes.
Salt & pepper to taste!

EASY HERBED BREAD for the bread machine

My dear husband bought me a bread machine for Christmas WAY back around 1997.  I used it at least 2-3 times a week for that first year...then we got orders overseas and our house was on a convertor and it didn't bake right...so I put it on the shelf.  When we got back state side in 2001 I brought it out again.....but it seemed like a LOT of work and so it has only come out on special occasions for the past 10 years.  I believe that this recipe will change that!!!  It's a recipe a friend recommended and I always have the necessary ingredients on hand.  I came into the house after it finished baking today and thought there was pizza in the oven!  Sooooo aromatic, full of flavor and oh so soft!!!  A nice thick slice slathered with butter...mmmmmmm.  It would be really good made into garlic bread!!  mmmmmm  the options seem endless!!   Try it out for yourself!

EASY HERBED BREAD for the bread machine

1 cup warm water (110 degrees F)
2 1/2 tsp active dry yeast (I used bread machine yeast)
3 TBSP white sugar
1 1/2 tsp salt
3 TBSP olive oil
1/2 tsp garlic powder
1/2 tsp ground thyme
2 tsp crushed dried rosemary (I used a rosemary blend from Pampered Chef in place of the dried rosemary and thyme)
3 cups all purpose flour

Pour the water into the pan of a bread machine, then sprinkle in the yeast and sugar.  Let the mixture sit in the bread machine until a creamy foam forms on top of the water, about 10 minutes.  Sprinkle in the salt, then add olive oil, thyme, garlic powder, rosemary and flour.  Set the machine for lighht crust setting, and start the machine. 

WINNIE'S BAKED BEANS

These are the most AMAZING baked beans you will EVER eat!!!  My good friend Winnie brought these to my husbands USAF Retirement dinner to go with the brisket I was making.  I immediately asked her for the recipe.  It was a HIT!  She learned to make these from her mom, but changed it up just a bit.  She added the A1 sauce and changed to the Bush baked beans (her mother used whatever was on sale...and so can YOU). 


WINNIE'S BAKED BEANS

1-55oz can Bush Original Baked Beans
1 onion, diced
1 pkg bacon, uncooked, cut into small pieces
2-3 TBSP mustard
1/4 cup packed brown sugar
1 TBSP A1 Steak Sauce

Fry bacon and onion in a pan until crispy. Pour baked beans, onions, bacon (with drippings), mustard, brown sugar and A1 sauce into a 2 qt casserole dish. Cover and bake at 250 degrees F for up to 3 hours OR 350 degrees F for 1 hour.

DUTCH APPLE TARTS

Don't you hate it when you make a BEAUTIFUL pie and then you have to cut it and it doesn't look so pretty anymore???  Me too!!  So for the last couple of years I've been making mini pies and tarts.  You can set up your dessert buffet and they only have to take one (or two) and you have no need for knives or forks for that matter.  They are mini finger pies!!  This week I find myself looking for a good dessert recipe that is finger food friendly.  I looked in my cupboard and found a can of apple pie filling, some oats, flour, spices, leftover pie dough and only one stick of butter.  Sooooo.....combining several of my favorite recipes I came up with this mini apple pie with a crumbly Dutch topping!!  It's so tasty and looks so cute!!  Perfect when you are at a potluck and everyone wants a taste of EVERYTHING....and because they are made in a mini muffin tin they don't fill you up!!!

DUTCH APPLE TARTS
makes 36 mini tarts

dough for 2 pie crusts (I use my Grandma Dodie's Never Fail Pie Crust Recipe)
1 can of apple pie filling

Topping: 
2/3 cup brown sugar
1/2 cup flour
1/2 cup oats
1/3 cup butter, softened
3/4 tsp cinnamon
3/4 tsp nutmeg or allspice

Preheat oven to 375 degrees F.
Pour pie filling into a bowl, use a knife to cut the apples into pieces.  Set aside.
Mix all ingredients for topping in a medium bowl.  Set aside. 
Roll pie crust into 1" balls and place in each cup of mini muffin tins (you will need two 24 cup tins). Using fingers, press pie crust into cup.  Fill each pie crust cup 2/3 full of chopped apple pie filling.  Sprinkle each with topping.   Bake at 375 degrees for 30 minutes.  Allow to cool slightly in pan.  Using a small sharp knife, loosen pies by slipping knife between crust and pan and lift out gently.  Place on rack to finish cooling.

WORLD'S EASIEST PEANUT BUTTER COOKIES

Many, many years ago when my oldest son was just a year old, I left the United States Air Force to become a stay at home mother.  Money was tight, so we were really thankful for the WIC program that was (and still is) available.  Many days our snacks were dry cereal or peanut butter sandwiches or scrambled eggs (this was in the days before the fresh veggies that they now offer).  Sometimes we had so much extra peanut butter and eggs I didn't think we would EVER consume it all!!!  So when I came across this recipe I was so thankful.  We could make a special treat and not spend much extra.  It has a strong peanut butter flavor that is lost in most cookies filled with flour....and since there is NO flour....these cookies are GLUTEN FREE!!!!  I STILL choose to make these over traditional PB cookies. 

WORLDS EASIEST PEANUT BUTTER COOKIES

1 cup peanut butter
1 cup sugar
1 egg

Preheat oven to 325 F.

Mix the 3 ingredients well.  Drop by teaspoonful (I use a small cookie scoop) onto a lightly greased cookie sheet.  Flatten slightly with a fork, dipped in flour (or water or sugar, I don't dip in anything)  Bake at 325 F for 12 minutes or until just browned.  Cookies will not spread much during baking.  Cool for 5 minutes on cookie sheet and then transfer to wire cooling rack.
Yield: 2-1/2 dozen

PORK ROAST

Life is busy and some days I struggle getting dinner on the table....do you know how I feel???  Well last week I found a really good deal on a pork shoulder roast.  It was a 7.5 lb roast so I knew it would feed the 3 of us MANY meals.  But the question was "how do I cook it so I can change it up so we don't get bored with the same ole thing?"  I searched the internet and found a wonderful recipe for a pork roast rub that I changed up a bit.  So far the first night we had just the shredded roast on tortillas with lettuce, cheese, salsa and sour cream.  It made WONDERFUL burritos!!  Then two nights later I took a portion of it and covered it in BBQ sauce, heated it through and served it with yeast rolls....BBQ Pulled Pork Sammies!!!  The rest of it is divided into two containers in the freezer.  One I think I'll add to a stew and the other....I'm just not sure yet.  Any ideas???? 


PORK ROAST RUB

4-5 lb pork roast (I used a 7.5 lb roast and felt I had plenty of rub to cover it all)
2 TBSP kosher salt
2 TBSP black pepper
2 TBSP paprika
1/2 tsp garlic powder
2 TBSP brown sugar
1 TBSP ground cumin
1 tsp chile powder
1 tsp cayenne

Mix all ingredients in a small bowl.  Rub into roast.  Cook in slow cooker for 7-10 hours.  Shred pork and serve as desired.

SNICKERDOODLES

SNICKERDOODLES

1 cup soft shortening (may use butter or margarine, I use butter flavored crisco)
1 1/2 cup sugar
2 eggs
2 3/4 cup sifted flour
2 tsp cream of tartar
1 tsp soda
1/4 tsp salt

1/2 cup sugar and 1/4 tsp cinnamon mixed in a bowl for rolling cookies in before baking.

Preheat oven to 400 F.  Mix shortening (or margarine/butter), sugar and eggs thoroughly.  Sift together flour, cream of tartar, soda and salt.  Add to egg mixture.  Roll into balls and roll into cinnamon/sugar mixture.  Bake until lightly browned and still soft, about 8 minutes.  These cookies puff up first and then flatten out.  Cool on pan for 5 minutes and then transfer to cooling rack.

PUMPKIN FOR BREAKFAST!!!

PUMPKIN....not just for pies anymore!!!! 

Enjoy a nice breakfast with these two yummy pumpkin recipes. 





PUMPKIN CREAM CHEESE SPREAD

4 oz softened cream cheese  (I used 5 oz because that's what I had left and didn't want to waste any)

1/4 cup pumpkin puree

1/2 tsp cinnamon

2 tsp packed brown sugar

Blend all ingredients together.  Store in sealed container in the fridge until ready to serve.  Tasty on a toasted whole wheat bagel.



PUMPKIN-CRANBERRY MUFFINS

2 cups all purpose flour

3/4 cup granulated sugar

3 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp salt

1 cup pumpkin puree

1/2 cup vegetable oil

2 egg

1 cup sweetened dried cranberries

1/2 cup chopped pecans

Preheat oven to 400 degrees.  Grease 12 regular size muffin cups with cooking spray or line with paper baking cups.  In a large bowl, mix flour, sugar, baking powder, cinnamon, ginger and salt.  Stir in pumpkin, oil, eggs cranberries and pecans just until dry ingredients are moistened.  Bake 20-25 minutes or until toothpick inserted in center comes out clean.  Remove muffins from pan to cooling.  serve warm. 

BROWN GRAVY MIX

Lately I am trying to use up spices in my cupboard instead of going out and buying special seasoning packets.  I came across this recipe the other day and tweaked it to my liking.  Tonight for dinner I made up two batches of the brown gravy and threw in some of the meatballs I had froze.  Then I poured it all over some egg noodles and added some fresh green beans on the side for a VERY satisfying dinner. 

BROWN GRAVY MIX

1 1/3 cups cornstarch
6 TBSP powdered beef bullion (I used Knorr)
4 tsp instant coffee crystals
2 tsp onion powder
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp paprika

Combine all ingredients and store in an airtight container.  Place gravy making instructions on the outside of the container so that you don't have to look up your recipe each time you want to make a batch.  Makes approx. 10 batches.

To make gravy:
Measure 3 TBSP mix into a sauce pan.  Whisk in 1 1/2 cups water.  Bring to a boil and simmer 1 minute.

BUTTER MINT COOKIES

Butter cookies with a very light minty taste.  So easy!!

BUTTER MINT COOKIES

1 cup butter, softened
3/4 cup finely crushed butter mints (about 1 cup whole mints)
1/4 cup powdered sugar
1 TBSP water
1 tsp vanilla
1 cups all purpose flour

In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.  Add 1/4 cup of the crushed mints and the powdered sugar.  Beat until combined, scraping bowl occasionally.  Beat in the water and vanilla until combined.  Beat in as much of the flour as you can with the mixer.  Using a wooden spoon, stir in any remaining flour.  If necessary, cover and chill about 1 hour or until dough is easy enough to handle (although I found it harder to work with once chilled). 
Preheat oven to 325 degrees F.  Shape dough into 1-inch balls (I use a small cookie scoop).  Place 1 inch apart on an ungreased cookie sheet.
Bake about 15 mintues or until bottoms are light brown.  Transfer cookies to a wire rack.  Place the remaining crushed mints in a plastic bag.  Add warm cookies, a few at a time, shaking gently to coat.  Cool completely on wire rack.  Make about 36 cookies

SQUASH RELISH

MMMMM......if you have never had homemade squash relish you just don't know what you are missing!!  A few years ago my younger son sampled some squash relish from our local farmers market.  He really, really liked the flavor of it and polished off the entire jar with a bag of tortilla chips.  Last year I had a bumper crop of yellow squash and decided to make my own.  I couldn't find a recipe that looked like what we had sampled at the farmers market, so I ended up taking my sweet cucumber relish recipe and substituting yellow squash where it called for cucumbers.....it turned out PERFECT!!!  The first time I took some of this relish to a potluck at church a few people looked at me like I was crazy....but the end result was an empty jar!!  My Moma likes to add it to her salad instead of salad dressing.  I love it with tortilla chips just like my son!!  Because this is a cooked recipe you can eat it pretty much as soon as it's cool enough that it won't burn your tongue.  ENJOY!!

Because this disappears so quickly I pack mine in pint sized jars instead of the half pint recommended by the recipe.  Of course the half pint make great gifts!!!  Maybe I'll do that with my next batch!

SQUASH RELISH
Yield: about 8 half pints

1 quart chopped yellow squash2 cups chopped onions (about 2 medium)
1 cup chopped sweet green pepper (about 1 medium)
1 cup chopped sweet red pepper (about 1 medium)
1/4 cup salt
3 1/2 cups sugar
1 TBSP celery seed
1 TBSP mustard seed
2 cups cider vinegar

Combine squash, onions, green and red peppers in a large bowl; sprinkle with salt and cover with cold water. Let stand 2 hours. Drain; rinse and drain thoroughly. Combine sugar, spices and vinegar in a large saucepot. Bring to a boil. Add drained vegetables; simmer 10 minutes. Pack hot relish into hot jars, leaving 1/4" headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.  

AMY'S FROZEN FRUIT SMOOTHIE

Smoothies are so yummy...but can be VERY expensive to buy and who knows HOW MANY calories and fat!!! So......I came up with this recipe to satisfy that craving without having to empty my wallet or worry about my waistline expanding.  Sometimes I will add a tablespoon or two of peanut butter to give it some lasting power.  I had one for breakfast just this morning and I was barely hungry at lunch time! 

I buy the single serve portions of pineapple tidbits in a plastic container and just pop them in the freezer until I need one.  You could also buy a larger can and divide them into ice cube trays or small plastic freezer containers.

 

AMY’S FROZEN FRUIT SMOOTHIE

1/2 cup frozen pineapple tidbits in juice
2 strawberries, unsweetened & frozen
4 TBSP Dannon Light and Fit Nonfat Vanilla Yogurt
1/2 cup 2% milk

Directions

Run container of frozen pineapple tidbits under warm water to thaw slightly. Remove plastic lid and pop out of container like you would an ice cube. Place all ingredients into blender and blend until desired consistency. Place in large frosted mug and enjoy!

Nutritional Info

Servings Per Recipe: 1

Amount Per Serving

Calories: 133.4

Total Fat: 2.4 g

Cholesterol: 9.8 mg

Sodium: 80.4 mg

Total Carbs: 25.1 g

Dietary Fiber: 0.4 g

Protein: 5.4 g

GRILLED GARLIC LEMON CHICKEN AND CREAMY COLESLAW

Do you ever get in a dinner rut???  You've got chicken in the freezer, but just don't know what to do with it.  Last night I was dealing with that same dillema.  DH is not a big fan of chicken....but I really like it.  So when I make it...it's GOTTA be good!!  Last night when he came home from work and stepped out onto the back patio he was like "whatcha cooking???  It smells GOOOOOOD!!!"   YAY!!!  Lucky for me it tasted just as good as it smelled!  I paired it with some CREAMY COLESLAW (recipe below), a squash salad (will get a recipe and pic next time I get more squash) and some garlic bread.

If you are not handy with a knife, you can actually buy half a chicken cut up like this at some grocery stores. 

GRILLED GARLIC LEMON CHICKEN

1 whole chicken, cut in half

1/4 cup olive oil

3 garlic cloves, crushed

Kosher salt

juice of 1 lemon

pepper

Preheat gas grill to medium heat.  Pour olive oil into a small bowl and stir in crushed garlic; set aside.  Thoroughly wash and dry chicken and place on metal cookie sheet or any pan that has sides.  Cut a small slit in the skin of each breast, brush  entire chicken with garlic/oil mixture. With remaining mixture use fingers to rub into the slit (under the skin) of each breast.  Sprinkle with lemon juice, then salt and pepper.  Place chicken (inside down) on a piece of foil on the grill (this helps to prevent burning from fat dripping off of the skin, but BE CAREFUL, the fat will pool and it WILL ignite if it flows off of the foil).  When the inside of the chicken is browned turn over to brown the skin (you can remove the foil at this time if you want a little more crunch to the skin).  When the chicken reaches 180 degrees internal temp or when cut there is no visible pink, it is done (approx 45 mins)

A food processor makes this recipe come together quickly!!



CREAMY COLESLAW

1/2 cup sour cream

1/4-1/2 cup mayonnaise or salad dressing

1 TBSP sugar

2 tsp lemon juice

1 tsp dijon mustard

1/2 tsp celery seed

1/4 tsp pepper

Mix all ingredients in a large glass or plastic bowl. 

1/2 medium head cabbage, finely shredded or chopped (4 cups)

1 small carrot, shredded (1/2 cup)

1 small onion, chopped (1/4 cup)

Add remaining igredients; toss until evenly coated. 

Cover and refrigerate at least 1 hour to blend flavors. 

Quick Treats

One of my co-workers, Kelly, told me about this quick tasty treat that she makes for her family. It only has 5 ingredients most you probably already have. Now I'm silly and didn't ask what this was called but it reminds me of rugelach.

Cast of Characters:
1 pie crust - either homemade or refrigerated (not frozen)
cinnamon (approximately 2 tablespoons)
sugar (approximately 2 tablespoons)
jam (I used seedless blackberry but any would do)
chopped nuts (I used pecans because I love them!)

Preheat your oven to 450 degrees. I lined my baking sheet with parchment because I'm lazy and don't want to wash dishes. On a clean surface, sprinkle cinnamon and sugar about the size of a pie crust and then press your pie crust into the cinnamon sugar. Spread a thin layer of jam on the pie crust and sprinkle the nuts over the jam. Now roll that pie crust up! Place it on the cookie sheet and bake f0r 12 - 14 minutes. At least until golden. Let cool (if you can resist) and then cut into pieces. I think I got 12 pieces out of the one I made.

Enjoy!

BRITTANY'S WHITE CHICKEN CHILI

Brittany's White Chicken Chili  posted by Jenny Spencer

*Ingredients

1 lb boneless skinless chicken breasts, cut into 1/2 inch cubes
1 medium onion-chopped
1 1/2 teaspoons garlic powder
1 tablespoon of vegetable oil
2 cans (15 1/2 oz each) great northern beans, mostly drained
1 can chicken broth 14 1/2 oz
2 cans chopped green chilies 4 oz each
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 8oz sour cream

*Directions:
In a large pot sauté chicken, onion, garlic powder and oil until chicken is all white and no longer pink. Add the beans, broth, chilies, and all seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat and stir in the sour cream.

MEATBALLS

Today I had a hankering for meatball subs.  Saucy with my favorite marinara and lots of melty cheese.  MMMMMMMM.....unfortunately when I went to the cupboard to get out the seasonings I realized I was totally out of dried Italian Seasoning. ARGH!!!! So I went to my handy dandy New Betty Crocker cookbook and looked for a recipe using the individual seasonings.  I found a list...really....just a list of the herbs used for Italian cooking.  Lucky for me I had 3 of those herbs growing in my planter garden outside the back door.  So I've revamped one of my old meatball recipes using fresh instead of dried herbs.  If you don't have the fresh herbs at hand feel free to substitute 2 TBSP of dried Italian Seasoning in it's place.  Right now half of the meatballs are simmering in the sauce while the other half are cooling to prep for the freezer to be used later. 

MEATBALLS

Makes approx 5 dozen meatballs

Prep: 30 mins

Baking: 30 mins

Additional baking in sauce: minimum 1 hour

3 lbs 80% lean ground beef

3 eggs

1-1/4 cup seasoned bread crumbs

1/4 cup loosely packed fresh Basil leaves, chopped

4 sprigs fresh Oregano, chopped (about 1 TBSP)

2 sprigs fresh Rosemary, chopped (about 1 TBSP)

1/2 tsp ground red pepper

1 TBSP Garlic powder
1 TBSP Kosher Salt
1 Onion, finely chopped (about 3/4 cup)

Mix all ingredients by hand in large bowl until combined.  Using a medium sized scoop, form meatballs and place evenly spaced on a baking pan.  Bake at 350F for 30 minutes, or until browned.   Remove from oven and drain off fat.  At this time you can either add them to your favorite marinara sauce and simmer for an hour.  OR you can cool completely and place in freezer bags for later use.



portioned meatballs ready to go into the oven....I got 57!!



Meatballs fresh from the oven

Layering the meatballs in marinara to simmer.

Cooling the rest of the meatballs on a lined rack to get ready for the freezer

here's one on a fork that I am going to eat RIGHT AWAY!!!  YUM!!!

Rice Playdough Recipe for Wheat and Gluten Allergy

I have recently discovered that children who have wheat and gluten allergies cannot play with regular play dough!!  Since I have just become acquainted with one of these children I was delighted to find this recipe.  While waiting for my enchiladas to bake today I decided to give this recipe a try.  As you can see I had some help playing with it to test it out and while it is not edible...it is FUN!!!  It was a free recipe that I found on http://www.kidswithfoodallergies.org/  The link for the recipe is attached below.  Even if you don't know anyone with allergies, it is a fun project and works up really quick.

Rice Playdough Recipe for Wheat and Gluten Allergy

Bierocks (kind of a hot pocket type food)

1 lb ground beef (think I'll add some sausage next time)
1/4 cup chopped white onion (Yes Amy...I used onion)
2 Tbsp veg oil
1 head of cabbage - chopped
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
2 Tbsp Worcestershire sauce
18 Rhodes Texas size frozen yeast rolls - thawed
Shredded cheese (optional)
1/2 stick melted butter

Preheat oven to 350

Let your rolls thaw or if you have more energy than me you can make homemade rolls. My kitchen is too small and I'm a little lazy so I buy frozen.
Saute your onions in the vegetable oil, when soft add ground beef, salt, pepper and garlic powder. Cook until meat is browned. Now don't drain the meat yet. While the meat was browning you should have chopped up that head of cabbage. Add the cabbage and the Worcestershire sauce to the meat/onion mix, cover and cook until cabbage is limp....I'd say roughly ten minutes. Taste and add additional seasoning as needed. (I didn't do this and wish I'd added more seasoning.) Now you can drain all the liquid off of your meat/cabbage.

Take one of those Texas size thawed rolls and roll out very thin. Put approximately 1/4 cup of the meat/cabbage mixture in the middle. Sprinkle a little cheese if wanted and then seal up that roll. Place your creation seam side down on a cookie sheet (spray the cookie sheet with some cooking spray first) and start again. When your cookie sheet is full, brush the bierocks with some melted butter or an egg wash. Pop it into your preheated oven and bake 30 minutes. It smells wonderful. I love the smell of bread baking!
When the bierocks are golden brown remove from oven and brush with more butter!!

I've heard that these freeze well and microwave well. I plan on using sauerkraut in my next batch instead of cabbage. I love sauerkraut!

My Favorite Banana Bread

1 stick of margarine, softened
1 cup of sugar
3-4 ripe bananas
2 tsp vanilla
1 tsp baking soda
1/4 cup water
2 cups flour
1/2 tsp salt
1 egg

Preheat oven to 350 degrees. Cream margarine, sugar and bananas. Add remaining ingredients and mix well. Pour into loaf pan. Bake 1 hour, check. Bake additional 10 minutes if not firm at top.

My kids love this recipe and so do I. It is simple and tasty. We love it warm with margarine spread on the top!!

IMITATION CRAB SALAD

With some VERY hot summer days upon us I decided we needed something cool to eat for lunch.  This Imitation Crab Salad is so tasty and has a nice crunch to it!  I served it on Artisan Rolls (bought in the freezer section and baked at home) but think it would be good wrapped up in a tortilla or just served on a bed of lettuce.

ITIMATION CRAB SALAD

1 (8oz) pkg imitation crab meat, thawed and chopped
1/2 cup celery, finely chopped
2TBSP red onion, minced
1/3 cup mayonnaise  (I substituted about 2 TBSP Miracle Whip for a touch of sweet)
1/2 tsp lemon juice
salt and pepper to taste

Combine all ingredients in bowl and mix well.  Chill for at least 2 hours before serving. (we couldn't wait and ate after ours after 1/2 hour).

Makes 4 servings

RED ONION DIP

I am a chip and dip kind of girl...and I have to be OHHHH so careful that I don't devour the entire bag of chips and container of dip in one sitting.  So on our last camping trip when I forgot to get DIP to go with our rippled potato chips I was pretty bummed!  I had fully intended to make an onion dip using sour cream and a packet of dried Lipton Onion Soup mix....but time got away from me and I totally forgot.  So as we were finishing a meal of hamburgers on Saturday afternoon I sat pondering the relish tray.  There was leftover red oinon sitting there and I wondered to myself if I could make a dip using that.  Fortunately I remembered to bring the sour cream along and had a selection of spices to choose from.  Below is what I came up with.  The flavor is good immediately....but gets better and better with time.  DH loved it so much that he has requested I make it again already!

RED ONION DIP

1-1/4 cup sour cream
1/2 red onion (approx. 1/2 cup), finely chopped
1 tsp garlic salt
1/2 tsp chili powder

Mix all ingredients into small bowl.  Refrigerate for a minimum of 1 hour before serving for flavors to meld.  Serve with Ripple type potato chips or fresh veggies of your choice.

GLUTEN FREE FRIED SQUASH

this is my beautiful niece Camille!!  She and her friend Becca came up with this recipe

GLUTEN FREE FRIED SQUASH

yellow squash
1-2 cups all purpose rice flour
paprika
garlic salt
1/2 to 1 tsp gluten free baking powder (we used guar gum)
table salt
2 eggs
oil of your choice for frying (we used olive oil b/c it doesn't pop)

Slice the squash. Lightly beat eggs in small bowl.  Mix flour, paprika and garlic salt (amounts depend on your taste) in another small bowl.  Dip squash into egg, then flour, then egg again.  Put in hot oil. Cook until golden brown. Salt. Eat up!

LEMON BARS

This past Monday, to my delight, there was a FREE cookbook from Jiffy Baking Mix in my mailbox.  I spent all afternoon perusing and had at least 10 pages dog eared for recipes that I wanted to try.  Lemon Bars are one of my hubby's FAVORITE desserts/cookies.....AND I actually had all the ingredients on hand so decided to give it a try first.  They are truly delicious!! 





If you want your own copy of this FREE 66 page cookbook just go to http://www.jiffymix.com/ and request your own copy....OR you can view the entire cookbook.  The lemon bars recipe is here http://www.nxtbook.com/nxtbooks/chelsea/recipebook/#/26. 

OVEN BAKED BBQ SPARERIBS

This week a very special friend celebrated her birthday....so for a celebratory lunch I made these spareribs, along with yummy grilled veggies!!!  I've made these ribs for many years...and they always get rave reviews.  Today I'm gonna share the recipe! 

OVEN BAKED BBQ SPARERIBS

1 rack of pork spareribs
salt
pepper
1 bottle of your favorite bbq sauce

Preheat oven to 350 F.  Cut rack of ribs into individual ribs and lay in a 13x9" casserole dish sprayed with cooking spray (this may take more than one casserole dish if your rack of ribs is very large).  Lightly salt and pepper.  Cover with foil and bake for 1 1/2 hours. 

Remove pan from oven and lower oven temp to 250 F at this time.  Then, remove ribs from pan, pour juice out of pan, put ribs back into pan, cover with bbq sauce and put back into oven uncovered.  Cook slowly for another 1 to 1 1/2 hours.   Cover w/ foil and keep in a warm oven until ready to serve.

MMMMM......MMMMMM.....finger lickin' good!!!  Make sure you have LOTS of napkins handy!!!

CRANBERRY APPLE PIE

So today I was finally trying to organize my "hard copy" recipes into some sort of easy to locate system when I came across this recipe.  Stacy had made two of these pies last year and shared some with my family!!!  It was sooooo good....a perfect mix of sweet and tart!  If you happen to have some cranberries in your freezer now....THIS..... is what I would recommend making!! 





CRANBERRY APPLE PIE

Posted by Stacy Gleaton

6 cups peeled, sliced Granny Smith apples

1 cup fresh cranberries, washed and chopped, if desired

1 cup sugar + 2 TBSP

3 TBSP flour

1/2 tsp cinnamon

1/2 tsp nutmeg

dash salt

4 tsp butter

Heat oven to 425 F.  Roll pastry to thin and place one in bottom of 9" pie plate.

In a large bowl, combine apples, cranberries, sugar, flour, cinnamon, nutmeg and salt.  Turn into pastry-lined pan.  Add 4 dabs of butter on top of fruit filling.  Cover with top crust, trim excess.  Add decorative touch, if desired.  Cut slits, seal and flute the edges.  Bake for 40-45 mins.  Top with confectioner's sugar glaze while hot.  Serve with vanilla ice cream!!

GLAZE:  1/2 cup confectioner's sugar, 1-2 TBSP milk.  Mix to a drizzly consistency.  

MORE VEGGIES ON THE GRILL

So tomorrow Clinton is coming home from his week long Fishing Trip to Missouri........which means this will be the last night of JUST VEGGIES on the grill for dinner!  LOL  Although he likes grilled veggies....atleast some of them....I don't think he would let me get away with JUST VEGGIES!!  Asparagus, mini sweet bell peppers, mini bella shrooms and what was left over of a large green bell pepper.  We'd never had the minis bells before, so I wasn't quite sure what to expect as far as seeds go and I didn't want to spend the time to cut up these little cuties.  Lucky for us they had just 4 teeny tiny seeds at the very top by the stem...which you don't eat!  Worked out beautifully.  I still have a half pack of these mini  bells and was thinking about stuffing them before they go on the grill....anybody have any good ideas for that????

STRAWBERRY SHORTCAKE w/ HOMEMADE WHIPPED CREAM

STRAWBERRY SHORTCAKE with HOMEMADE WHIPPED CREAM

1 lb strawberries, hulled and sliced
¼ cup honey
1 cup heavy whipping cream
2 TBSP sugar
1 tsp vanilla
8 shortcake cups (or slices of pound cake…your choice)

Place strawberries in a bowl and drizzle with honey. Stir; set aside at room temp for about 10 minutes to allow juices to flow.

In a chilled bowl, mix heavy whipping cream, sugar and vanilla. Mix on high with electric mixer until stiff peaks form.

GREEN CHILE CHICKEN CASSEROLE

GREEN CHILE-CHICKEN CASSEROLE
Posted by Sandee
Yield: 12 servings (serving size: about 3/4 cup)

**This dish makes a lot and has a very rich flavor to it. I used regular sour cream instead of fat-free; next time I will use about half of the chi...cken the recipe called for because I thought it was too much. I will also saute' my onions before adding them to the sauce, as they were too crunchy for my taste.**

Ingredients
• 1 1/3 cups fat-free, less-sodium chicken broth
• 1 cup canned chopped green chiles, drained
• 1 cup chopped onion
• 1 cup fat-free sour cream
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
• 1 garlic clove, minced
• Cooking spray
• 24 (6-inch) corn tortillas
• 4 cups shredded cooked chicken breast (about 1 pound)
• 2 cups (8 ounces) finely shredded sharp cheddar cheese
Preparation
Preheat oven to 350°.
Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.
Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

LAST MINUTE LASAGNA

 

LAST MINUTE LASAGNA
prep time: 15 mins
bake time: 35-40 mins

1 24-26 oz jar marinara sauce
two 20-oz packages refrigerated large cheese ravioli
one 10-oz box frozen chopped spinach, thawed and squeezed of excess liquid
2 cups shredded mozzarella (8 oz)
1/2 cup grated Parmesan

Heat oven to 375 degrees F. Spoon a thin layer of sauce into the bottom of a 9x13" baking dish. On top of the sauce, layer a third of the ravioli, half the spinach, half the mozzarella and a third of the sauce; repeat. Top with the remaining third of the ravioli and sauce. Sprinkle with the Parmesan. Cover with foil and bake for 30 minutes. Uncover and bake until bubbling, 5-10 mins.

**I used frozen ravioli, because it is MUCH cheaper. And my ravioli wasn't completely thawed so it took an extra 10-15 mintues before this was done. This was the second time I've made it...half batch both times. And while it's good the first night.....it's even better day 2 when all the flavors have had a chance to meld!

APPLE JACK COOKIES

Apple Jack Cookies

Posted by Sandee

Cream together 1 c light brown sugar and 1/2 c shortening (we used butter). Beat in 1 egg (we substituted apple sauce). Sift together 1 1/2 c flour, 1/2 t baking soda, 1/2 t salt, and 1 t nutmeg. Add to mixture and beat until well blended. Stir in 1 c chopped unpeeled apples (we used my food chopper for this). Drop in the shape of balls on a greased cookie sheet. Bake at 375 for 12-15 min.

MEXICAN CASSEROLE

MEXICAN CASSEROLE  this recipe was give to me by my lil' bro John, and he got it from our cousin Stephen, who got it from.......you get the pic.  It's a recipe worth sharing!

1 lb Hamburger

½ onion, diced

1 can Ranch Beans with Jalapenos

1 can Rotel tomatoes and green chiles

1 can cream of chicken soup

12 corn tortillas

2-3 cups grated cheese

Brown hamburger meat with onions, drain fat.  Add beans, rotel and soup.  Tear up 6 tortillas and put on bottom of a sprayed 9x13 pan.  Layer half the meat mixture.  Layer half the cheese.  Tear 6 more tortillas and layer on top of the cheese.  Add remaining meat mixture.  Sprinkle on remaining cheese.  Bake at 350 degrees F for 30 mins.

OVEN FRIED CHICKEN & HERB ROASTED POTATOES

Herb Roasted Potatoes
Posted by Sandee

3 Tbs. Dijon mustard
2 Tbs. olive oil
1 clove garlic, chopped
1/2 tsp. Italian seasoning
6 medium red skin potatoes, cut into chunks

Heat oven to 425. Combine all ingredients, except potatoes. Place
potatoes in lightly greased 13x9" baking pan, toss with mustard
mixture. Bake 35 to 40 minutes or until potatoes are fork tender,
stirring occasionally.

Oven-Fried Chicken
posted by Sandee

1/4 cup margarine or butter (I use butter)
1/2 cup all-purpose flour
1 tsp. salt
1 tsp. paprika
1/4 tsp. pepper
2 1/2-3 pound broiler-fryer, cut up (I only use chicken legs when I make this)

Heat butter in rectangular pan, 13x9x2 inches, in 425 degree oven until melted. Mix flour, salt, paprika and pepper in a gallon size ziplock bag. Add chicken pieces until coated. Place skin sides down in pan. Bake uncovered 30 minutes. Turn chicken; bake until thickest pieces are done, about 30 minutes longer. (since I only use leg piecse, this takes 20 minutes per side.)

GINGER SYRUP/CANDY (ginger candy & ginger ale)

Ginger Syrup/Candy

½ lb ginger, peeled and thinly sliced (about ¼” thick)
2 cups granulated sugar + ¼ cup for candy
2 cups water
2 tsp ground ginger (optional: ground ginger will make it spicier)

The easiest way to peel your ginger is to use a spoon! Just use the bowl of the spoon to scrape the peel off.

In a medium heavy saucepan, combine 2 cups sugar, ground ginger (if using) and water. Stir until sugar is mostly dissolved. Add ginger slices. Gently simmer for approx. 1 hour, or until ginger is softened (I tasted mine to see if it was tender enough). Line a small sheet pan with waxed or parchment paper. Spread remaining ¼ cup of sugar on lined pan. When ginger is done, remove it with a slotted spoon or tongs to the prepared pan. Toss ginger pieces in sugar and spread out on a cooling rack to dry (this may take several hours or overnight). Store the candied ginger in a sealed container after it is dried. Allow the ginger syrup to cool, then refrigerate in a sealed container.

 

To make ginger ale: Add 2-4 generous tablespoons of ginger syrup to a large pint sized glass. Top with seltzer or sparkling water. You may also want to add a slice of lime and garnish with candied ginger.

 

HUMMUS

HUMMUS

cups (or a 15 oz can) garbanzo beans (chick peas), drained and reserve liquid
1/2 cup Tahini (roasted sesame paste)
2 TBSP extra virgin olive oil
1 clove garlic, minced
juice from 2 medium sized lemons
1/2 to 1 tsp Celtic salt (I used Kosher salt, but I think any good salt will work)
1/2 tsp Cumin

Puree garbanzo beans in blender or food processor. Add remaining ingredients and blend until smooth. Add reserved liquid a little at a time until desired consistency is reached. Place in an airtight container and refrigerate up to 5 days. Serve with crackers, pita bread or veggies.See More

STRAWBERRY BROWNIE TORTE

I stole this pic from Javonna....hers looks sooooo pretty!!!!  Scroll down to see how mine turned out!

STRAWBERRY BROWNIE TORTE            Posted by Javonna

Simple recipe. You can use any berry in season. It's great with raspberries.

1 pkg (21 1/2 or 23.6 oz) fudge brownie mix
1 can (14 oz) sweetened condensed milk
1/2 cup cold water
1 pkg (4-serving size) instant vanilla flavor pudding
1 3/4 cups cool whip
1 qt fresh strawberries, cleaned, hulled & halved

Preheat oven to 350 degrees. Grease two 9-inch round cake pans. Line with waxed paper, extending up sides of pan: grease waxed paper.
Prepare brownie mix as package directs for cake-like brownies; pour into prepared pans. Bake 20 minutes or until top springs back when touched. cool.
In large bowl, mix sweetened condensed milk and water; beat in pudding mix. Chill 5 minutes. Fold in whipped topping. Place 1 brownie layer on serving plate. Top with half each of pudding mixture and berries. Repeat. Refrigerate leftovers. Makes 8-10 servings.

 

But is sure did taste good!!!!  LOL

 

SOUTHWESTERN CHICKEN SCALLOPINE

SOUTHWESTERN CHICKEN SCALLOPPINE
posted by Sandee

4 boneless, skinless chicken breast havles (about 1 1/4 lb.)
1/4 c. all-purpose flour
...1 tsp. ground cumin
1/2 tsp. salt
1 1/2 Tbsp. vegetable or canola oil
1/2 c. chicken broth*
1/4 tsp. red pepper sauce, optional (I used it)*
2 Tbsp. lime juice*
2 Tbsp. chopped fresh cilantro*

Between pieces of plastic wrap or waxed paper, place chicken breast half with smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4" thick. Repeat with remaining chicken. Cut chicken into smaller pieces, if desired.
In shallow bowl, combine flour, cumin and salt. Reserve 1 tsp. flour mixture*. Coat chicken with remaining flour mixture.
In a 12" nonstick skillet, heat oil over medium heat. Add chicken; cook 3-5 minutes per side or until golden brown and no longer pink in the center. Remove chicken from skillet; cover to keep warm.
In a small bowl, stir reserved 1 tsp. flour mixture into chicken broth. Gradually stir broth and red pepper sauce into skillet. Heat to boiling; stir in lime juice and cilantro. Serve sauce over chicken. 4 servings.

LAZY FRUIT PASTRY

Lazy Fruit Pastry
by Ashley Reyes

Ingredients:
All-purpose flour, 2 cups

Superfine sugar, 1 tablespoon (we used regular sugar)
Ground allspice, 1 tablespoon
Butter or margarine, 2/3 cup (we used butter)
Egg, 1, separated (we used an egg substitute)
Cooking apples, 1 pound
Lemon juice, 2 tablespoons
Raisins, 2/3 cup
Raw sugar, ½ cup (we used regular sugar)
Hazelnuts, ¼ cup, toasted and chopped (optional, we omitted)

1. Preheat the oven to 4oo degrees. Put the flour, sugar, and spice in a bowl. Add the butter or margarine and rub it into the flour with your fingertips, until it resembles bread crumbs.
2. Add the egg yolk and use your hands to pull the mixture together, (You may need to add a little water). (we had to had about 3-4 tablespoons of water.)
3. Turn the dough onto a lightly floured counter and knead gently until smooth. Roll out the pastry with a rolling pin to make a rough circle about 12 inches across. Use the rolling pin to carefully lift the pastry onto a baking sheet. The pastry may hang over the edges slightly—this doesn’t matter.
4. Peel the apples. Using a small sharp knife, cut the apples into quarters, then carefully cut out the core. Discard the core and slice the apples on the cutting board. Toss them in the lemon juice to stop them from turning brown.
5. Scatter some of the apples over the middle of the pastry, leaving a 4-inch border all around. Scatter some of the raisins over the top. Keep making layers of apple, raisins, and sugar until you have used them up.
6. Fold up the pastry edges to cover the fruit, overlapping it where necessary. Brush the pastry with the egg white (we used milk) and sprinkle over the reserved sugar. Scatter over the nuts (if using). Cover the central hole with aluminum foil. Cook for 30-35 minutes, until the pastry is browned.

RAVIOLI w/ SAGE BUTTER

Ravioli With Sage Butter
Posted by Sandee

2 packages(9-ounces each)refrigerated or frozen cheese ravioli
1 tbsp.olive oil
...12 whole fresh sage leaves
6 tbsp.butter
2 tbsp.coarsely chopped fresh sage
1/2 tsp.chopped fresh thyme
1/2 tsp.salt
1/4 tsp.black pepper
2 tbsp.chopped fresh flat-leaf parsley

Cook ravioli following package directions.Drain.

Meanwhile,heat oil in medium-size skillet over high heat.Add sage leaves,fry about i minute on each side or until lightly crisped.Transfer to paper toweling.

In same skillet,melt butter over medium-high heat,letting butter brown slightly.Stir in chopped sage,thyme,salt and pepper.

Place ravioli on serving platter.Pour herb butter over top.Sprinkle with chopped parsley.Garnish with fried sage leaves.Serve immediately

THREE CHEESE SAUCE w/ BOW TIES

Three Cheese Sauce With Bow Ties
Posted by Sandee

1 pound bow tie pasta
1 1/2 cups heavy cream
...1/4 pound gorgonzola cheese,crumbled
1/4 pound fontina cheese,shredded
1/2 cup plus 1/4 cup grated asiago cheese
1/4 tsp.salt
1/4 tsp.black pepper
1 jar(7-ounces)roasted red peppers,drained and cut into strips
3/4 cup coarsley chopped walnuts,toasted

Cook pasta following package directions.Drain.

While pasta is cooking,bring cream to a simmer in medium-size heavy-bottomed saucepan.Add gorgonzola,fontina and 1/2 cup asiago cheeses,stir until smooth.Stir in salt,pepper and roasted red pepper strips.Remove from heat.

Toss cooked pasta with cheese sauce and 1/2 cup walnuts.Sprinkle remaining nuts and 1/2 cup and 1/4 cup asiago cheese over top.Serve immediately.

CHEESY BROCCOLI & HAM RICE BAKE

Cheesy Broccoli and Ham Rice Bake
Posted by Sandee

1-1/2 cups raw rice
water for cooking rice
...1 broccoli crown, cut into florets
1 cup ham, chopped
1 large can (26 oz) cream of chicken soup (the family size)
1-1/2 cups shredded cheddar cheese, divided
1/2 teaspoon salt
1/4 teaspoon fresh cracked pepper
1-2 teaspoons Worcestershire sauce
a few shakes hot sauce, optional

Cook your rice according to the package's directions. Meanwhile blanch the broccoli in boiling water for about 1-2 minutes; drain and immerse in cold water to stop the cooking process; drain when cool.

In a large mixing bowl, combine cooked rice, blanched broccoli, ham, cream of chicken soup, and 1 cup of the cheddar cheese. Add salt, pepper, Worcestershire sauce and hot sauce (if you're using hot sauce) and stir well to combine. Spread half of the mixture in a baking dish (I used a 3-qt roasting dish, but you could use an 8x8 or 9x9 dish). Cover with remaining 1/2 cup of cheese. Top with rest of casserole mixture. Cover and bake at 350 for 45 minutes or until completely heated through and cheese has melted throughout. Let stand for 5 minutes before digging in (if you can wait! LOL!!).