Pork Pot Pie

 

1 cooked pie crust
2 pork chops cooked with season salt and cut into small pieces
1 can cream of chicken soup
1/2 cup evaporated milk
1/2 can corn
1/4 cup beans
1 can veg-all mixed vegetables
1 1/2 cups cooked white rice
1/2 cup red pepper chopped
cheese

Mix all ingredients together and put in cooked pie shell. Top with cheese and cook at 350 until hot.

Crockpot Tinfoil Dinner

 

1 lb ground beef cooked
5 small potatoes washed and cut up (skins on)
1 package Lipton beefy onion soup mix
1 lb package baby carrots cut up
1 cup celery cut up
1/2 bag frozen beans
salt to taste

Wheat Pancakes

Wheat Pancake Mix
6 cups wheat flour
1 cup sugar
3 cups white flour
¼ cup baking powder
1½ cups powdered milk
1 tablespoon salt
2 cups shortening

In large bowl, combine all dry ingredients. With pastry blender cut in shortening until mixture resembles cornmeal in texture. Store in airtight container. Use within 10-12 weeks. Makes about 13 cups.

 

Wheat Pancakes

1 egg, slightly beaten
1½ cups water
2¼ cups wheat pancake mix

Combine egg and water. Stir in wheat mix until just moistened. Cook on hot oiled griddle 3-4 minutes. Makes 15 (4 inch) pancakes.

Thin mints

 

Dipping chocolate
Ritz crackers
Mint extract

Place melting chocolate in an oven safe dish and melt in oven at 250, stirring until completely melted. Add 1 tsp of mint extract or as much needed to make a mint chocolate taste. Dip Ritz crackers in chocolate and place on wax paper. Let chocolate dry and Enjoy.

Pecan Pretzel Rollos

 

bag of rollos unwrapped
pretzel twists
pecan halves

Spread a flat layer of pretzels on a pan. Top each pretzel with a rollo. Bake at 350 until rollos can easily be pressed down with a pecan, but do not melt onto the pan. Let cool and Enjoy! Great for Christmas.

Garlic Roast Beef Sandwich

 

1 loaf Fabulous French Bread
1/2 lb sliced fresh mushrooms
1 onion sliced
1/2 green pepper sliced
1 tsp garlic
3 tsp butter
1 tsp worcestershire sauce
1/2 lb shaved deli roast beef
colby-jack cheese slices

In a large skillet, saute mushrooms, onion and garlic in butter. Stir in worcestershire sauce and add green pepper. Cook until peppers are still a little firm. Cut bread in half and layer each half with roast beef, mushroom mixture and cheese. Bake in oven until cheese is melted. Yields 2-4 servings

Fabulous French Bread

Loaf

 

Sandwich Rolls


In a large mixing bowl add:
2 1/2 cups very warm water
2 TBS sugar
1 TBS salt, sea salt preferred
2 TBS oil, I use olive oil
3 cups unbleached flour

Then add:
2 TBS yeast
2 to 3 cups flour/ I often use 1 cup of wheat flour; more than that makes the bread dry

Beat vigorously 2 or 3 minutes with a wooden spoon. (I often used my mixer, but I've heard you can get better results with a wooden spoon.) Only add enough dough to where it is still sticky. The dough will form during the 6 stirrings.
Leave the spoon in the batter, cover and allow to rest for 10 minutes. Stir down the dough as much as possible and then let it rest another 10 minutes. Repeat this process until the dough has been stirred down six times total (I've also done it as few as 4 times and the bread is still tasty.

Turn the dough onto a lightly floured surface; knead only enough to coat the dough. Divide the dough into two parts. Roll each part into a rectangle about 9 inches long and roll up like a jelly roll rolling from long side to long side. (This works better than rolling the dough into a long “snake.”) Arrange lengthwise on large cookie sheet or French bread pan that has been greased and sprinkled with corn meal.
Cover and let rise for 30-45 minutes.

With a very sharp knife, cut two length-wise gashes on the top. You may brush the entire surface with a slightly beaten whole egg. Bake in a preheated oven of 400 for 25-30 minutes or until brown. Immediately remove from baking sheets and cool on racks.

To create a nice crust, place a cast-iron skillet on the bottom rack of the oven and let it heat up as the oven preheats. After the bread pan is in the oven, pour boiling water into the skillet and quickly close the oven door. The steam from this process helps to create a nice crust on the bread.

The recipe calls for up to 6 cups of flour; however, I try to stay between 5 and 5 1/2 cups. It really is okay if the dough is sticky. If it seems too sticky part way through the stir downs, then just add a little more flour. It is easier to add some flour, but harder to fix dry bread.

Guittard Chocolate Chip Cookie Bars

 

2¼ cups flour
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup softened butter
¾ cup sugar
¾ cup brown sugar
1 teaspoon vanilla
3 cups chocolate chips

Preheat oven to 350 degrees. In medium bowl combine flour, baking soda, and salt. In large bowl cream butter, sugar, and brown sugar. Beat in eggs and vanilla. Gradually add dry ingredients until blended. Stir in chocolate chips and nuts. Spread into greased 10x15x1-inch pan. Bake for 15-20 minutes. Cool before cutting. For High Altitude:add 1/4-1/2 cups extra flour

Poppyseed Chicken

 

4 chicken breasts chopped and cooked
1 pint sour cream
optional:1/2 roll Ritz crackers mashed in a little mik and butter
Combine and spread in a 9x13 pan

Combine 1 roll crushed ritz crackers, 2 Tbsp poppy seeds, 3/4 cup butter and spread over top.
Bake at 350 for 30 minutes. Serve over pasta.

BLT

2 slices toasted bread
1 leaf letuce
2 slices tomato
4 slices of cooked bacon
a little miracle whip

Weeknight lasagna toss

1 lb. lean ground beef
1 green pepper chopped- can add more if you like more
3 cloves garlic, minced
1 jar (26 oz.) spaghetti sauce
1-2/3 cups water
1/4 cup KRAFT Zesty Italian Dressing- would omit next time- couldn't taste it in there.
12 oven-ready lasagna noodles, broken into quarters or 6 0z favorite shaped pasta
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

Brown meat in large saucepan; drain. Add peppers, garlic, spaghetti sauce, water and dressing; bring to boil. Stir in noodles; cover. Cook on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

Zucchini Muffins

3 cups shredded zucchini (2 to 3 medium)
1 2/3 cups sugar
2/3 cups vegetable oil(1/3 cup oil can be replaced with 1 cup applesauce)
2 tsp vanilla
4 eggs
3 cups all-purpose or whole wheat flour
1 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
2 tsp soda
1/2 tsp baking powder
1/2 cup raisins
1/2 cup nuts (optional)

Heat oven to 350. Grease muffin cups or place liners. Mix zucchini, eggs, oil, sugar, and vanilla. Add dry ingredients except raisins and nuts. Stir in rasins and nuts. Fill cups. Bake for 20-25 min.
Recipe will also make 2 loaves. Bake 8 inch loaves 50-60 minutes, 9 inch loaves 1 hour 10 minutes, or until toothpick inserted comes out clean. Cool 10 minutes in pans on rack. Cool completely 2 hours before slicing bred. Wrap tightly and store at room temperature for 4 days or refrigerate up to 10 days.

For Pumpkin Bread:substitue 1 can (15 ounces) pumpkin for the zucchini.

For Cranberry Bread: Omit zucchini, cinnamon, cloves and raisins. Stir in 1/2 cup milk and 2 tsp grated orange peel with the oil. Stir 3 cups fresh or frozen (thawed and drained) cranberries into batter.

Spaghetti Pie

 

12 ounces spaghetti noodles
4 tablespoons butter or margarine
2/3 cup grated parmesan cheese
3 well beaten eggs
2 cups cottage cheese
1 pound ground beef or sausage
½-1 cup chopped onion
1 jar spaghetti sauce
½ cup shredded cheese

Cook noodles according to package; drain. Stir butter in hot spaghetti; stir in parmesan cheese, and eggs. Form spaghetti mixture into a crust in a buttered 9x13 pan. Spread cottage cheese over spaghetti crust. In skillet cook beef and onion, until meat is browned; drain fat. Stir in spaghetti sauce; heat through. Cover spaghetti crust with meat mixture. Bake uncovered at 350 degrees for 20 minutes. Sprinkle with cheese; bake 5 additional minutes or until cheese melts.
If halving recipe, place in a pie dish.

French Bread

 

4 heaping cups flour
¼ cup sugar
1 teaspoon salt
1 tablespoon yeast
Stir dry ingredients together. Add 1½ cups warm water and knead. Place in greased bowl and let rise. Divide dough in half and shape into two loaves. Place on greased cookie sheet. Make diagonal slits in top. Let rise. Bake 375 degrees for 15-20 minutes.

Sour Cream Cake

 

1 cup sugar
¾ cup butter or margarine, softened
3 eggs
1½ teaspoons vanilla
3 cups flour
1½ teaspoons baking powder
1½ teaspoon baking soda
¾ teaspoon salt
1½ cups sour cream

Heat oven to 350 degrees. Grease tube pan or bundt pan. Beat sugar, margarine, eggs, and vanilla in large bowl on medium for 2 minutes. Beat in flour, baking powder, baking soda, and salt alternately with sour cream on low speed.

Spread 1/2 of batter in pan. Sprinkle with apple-nut filling. Cover with remaining batter. Top with brown sugar filling. Bake 350 degrees for 60 minutes. Invert on plate and drizzle with glaze if desired.

Apple-nut filling:
1½ cups chopped granny smith apples
1/3 cup packed brown sugar
1 tablespoon flour
2 tablespoons margarine
1/4 teaspoon nutmeg
1/8 teaspoon salt
½ cup finely chopped nuts
Cook all ingredients over medium heat except nuts stirring constantly, until apples are tender. Stir in nuts.

Brown Sugar filling:
½ cup packed brown sugar
½ cup finely chopped nuts
1½ teaspoon ground cinnamon
Mix all ingredients

Glaze:
½ cup powdered sugar
¼ teaspoon vanilla
1-2 teaspoons milk
Mix all ingredients until smooth.

Granola Bars

 

2 1/2 cups rice krispies cereal
2 cups quick cooking rolled oats
1/2 cup raisins
1/2 cup brown sugar
1/2 cup karo syrup
1/2 cup peanut butter
1 tsp vanilla
Combine brown sugar and corn syrup in saucepan. Bring to a boil stirring constantly. Remove from heat. Stir in peanut butter and vanilla. Blend until smooth. Combine other ingredients in 9x13 pan. Pour brown sugar mix over top. Mix gently and then press inot pan. Cool and cut. (If you have too much cereal or oats, the granola bars will be dry and not hold together)

Tacos

1 lb ground beef
1/2 can balck beans
1 package taco seasoning mix
2 tomatoes
lettuce
1 can refried beans
1 cup cheese
1 avacado
1 garlic clove
salt
lemon juice
Hard or soft shells

Brown meat and drain. Add black bean and taco seasoning mix- following package instructions.

Chop tomato and lettuce. Cut avacado in Half and remove seed. Mix avacado with fork or food processor. Add some small diced tomatoes, 1 pressed garlic clove, some salt and lemon juice to taste.

Make tacos to your liking and enjoy

Chocolate chip cookies

3/4 c sugar
3/4 c brown sugar
1 c butter
2 eggs
1/2 tsp salt
2 tsp vanilla
1 tsp baking soda
2 1/4 - 2 1/2 c flour- 1 1/4 cups wheat, 1 1/4 cup white
1-2 c chocolate chips

Preheat oven to 325. Mix the two sugars and the butter together until smooth. Add the rest of the ingredients and mix well. Stir in chocolate chips. Drop batter by spoonfuls onto a lined cookie sheet. Bake for 11-13 minutes.

Avacado Egg Rolls

1 avocado
2 tbsp chopped sundried tomatoes
1 tbsp minced red onion
Pinch of salt
Egg roll wrapper

Mix together and place in egg roll wrapper. This should fill 3 wrappers.  Fry in oil until outside is golden brown.


Sauce:
1/2 cup fresh cilantro

• 1/4 cup green onions
• 1/4 cup cashews
• 1/2 cup honey
• 1/4 cup extra-virgin olive oil
• 2 tablespoons distilled white vinegar
• 1 tablespoon sugar
• 1 teaspoon tamarind pulp
• 1/2 teaspoon kosher salt
• 1/2 teaspoon coarse ground black pepper

1. Add ingredients together in a small food processor and pulse until combined, in small pieces but not smooth.

Southwestern Salad

I adapted this from a Kraft recipe called 5 minute southwestern Salad.

Lettuce
Tomoato
Corn
Black beans
olives
cheese
chicken
fried tortilla shells- or chips
salsa
Ranch dressing

I cut up my tortilla shells into little squares. I out about 1/2-1 inch of oil in a pan and let it heat up. Once it was hot I fried my tortillas squares until golden on both sides.

Make up your salad, I used southwestern black bean and corn slasa from wal-mart as my dressing, by SA used Ranch.

Chicken Pot Pie

Chicken Pot Pie

1/3 cup margarine or butter 1/3 cup all-purpose flour
1/3 cup onion ½ teaspoon salt
¼ teaspoon pepper 1¾ cups chicken broth
2/3 cup milk
2½ to 3 cups diced cooked chicken
1 (10 oz) pkg. frozen peas and carrots
Pastry for 9-inch one-crust pie

Rinse frozen peas and carrots in cold water to separate; drain. Heat margarine in 2-quart saucepan over medium heat until melted. Stir in flour, onion, salt, and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables. Heat oven to 425 degrees.
Prepare pastry. Place square over filling; turn edges under and flute. Bake 35 minutes or until golden brown.

Raisin Bran muffins

1 cup raisin bran cereal
1 cup milk
1 egg
1/2 cup oil- or less
1/2 cup brown sugar
1/2 cup flour
1/2 cup wheat flour
1 teaspoon baking soda
1 teaspoon baking powder

Combine milk and cereal. Let stand for 10 minutes. Add egg and oil and mix. Add in dry ingredients. Bake at 425 for 15- 20 minutes or until toothpick comes out clean.

Makes 12 muffins.