Knead a Recipe

Creamy Orange Jello Salad

2010-04-26T07:52:00.001-06:00

3oz. orange Jello
3.5oz. lemon pudding (instant)
5oz. lemon pudding, cook
8oz. Cool Whip
1c. milk

Mix orange Jello and put in 9X13 inch pan. Cook, according to directions, large lemon pudding. Pour into orange Jello and wire whisk together. Put in refridgerator until set.
Topping: Mix small box of instant lemon pudding, milk and Cool Whip. Stir together and put on top of set Jello.

Fruit Salad

2010-04-12T09:58:00.001-06:00

2 small pkg. instant vanilla pudding
2 C buttermilk
Mix together until well blended and thick.

Fold in
12 oz. Cool Whip

Add red grapes, pineapple chinks, mandarin oranges bananas, and apples

Mindy's Spinach Salad

2010-04-12T09:56:00.000-06:00

1 bunch spinach
1 head iceberg lettuce
1 head Romain lettuce
fresh mushrooms
red onion
1/2 lb. bacon, crumbled
1-2 Cups cottage cheese, drained
swiss cheese, grated

Dressing
Blend:
2/3 C vinegar
1 1/2 C vegetable oil
2/3 C sugar
1/4 C grated onion
1 1/2 t salt
2 T dry mustard
1 1/2 t poppy seed

Toss just before serving.

Rumbi Voodoo Chicken Salad

2010-04-02T01:00:00.000-06:00

For the salad:
Lettuce
Feta Cheese
Diced Tomatoes
Crushed Tortilla Chips or Homemade Strips
Voodoo dressing
Cooked chicken, approximately 1/2 breast per person (diced, shredded, etc.)

For the dressing: (you may want to cut this recipe in half if you don't want tons of leftovers)
1/4 cup Dijon Mustard
1/4 cup Lime Juice
1/4 cup Chili Paste (found in the asian food section)
2 TBS. Crushed Red Pepper
3/4 cups Lit Mayonnaise
1 1/2 cups Sesame Oil
1 cup Rice Wine Vinegar
1/2 cup Soy Sauce
1 1/2 cups White Sugar
1/4 cup Minced Garlic
1/3 cup Pureed Ginger (found in the produce aisle)

Directions: Mix all of the dressing ingredients, except the ginger, in a bowl with a hand mixer for a couple minutes. Add the ginger and stir with a whisk until well blended. Break up lettuce in a bowl, add warm chicken, tortillas, feta cheese, tomatoes, and the dressing.

Bookclub Chicken Salad

2010-04-01T01:00:00.002-06:00

6-8 Chicken breasts (grilled, baked or fried)

Sugared almonds:
8 ounces slivered almonds
4 Tablespoons sugar
In small skillet, sprinkle sugar over almonds and cook over medium heat until almonds are coated and sugar is dissolved-caramelized.

2 bags European blend salad mix
1 head iceberg lettuce, torn into pieces
1 pound bacon, cooked and crumbled
1 cup craisins
1 cup shredded Mozzarella cheese

Dressing:
1/2 red onion, or less if onion is large
2 cups sugar
4 teaspoons dry mustard
1 teaspoon salt
1 cup red wine vinegar
2 cups vegetable oil
For dressing, finely chop red onion in food processor. Add sugar, dry mustard, salt, and vinegar and blend until frothy. Slowly add oil to emulsify.

Toss chicken, lettuce, bacon, craisins, and cheese together in a large salad bowl. Add dressing and toss to coat. Sprinkle sugared almonds on top and serve.

Terikaki Pasta Salad

2010-04-01T01:00:00.001-06:00

¾-1 package penne noodles (package being 18 ounces)
¼ c sesame seeds
½ cup vegetable oil
1/3 cup teriyaki sauce (Veri Veri Teriyaki is the best)
1/3 cup white wine vinegar
1 ½-3 tablespoons sugar (depends on teriyaki sauce, if you use a sweet kind, you don’t need as much)
¼ teaspoon pepper
3 cups chopped or shredded cooked chicken breast (2-3 breasts)
1/3 cup fresh parsley
½ cup green onions, chopped (optional)
1-2 can mandarin oranges (I use 2)
8 cups spinach

Cook noodles, drain and rinse.
Cook sesame seeds in 2 tablespoons of the oil until golden brown.
Saute cut up chicken in a little oil with a little teriyaki sauce, or grill whole breasts then cup up after grilling.
Mix cooked sesame seeds, remaining oil, teriyaki sauce, white wine vinegar, sugar and pepper.
Pour mixture over cooked chicken breast and noodles.
Refrigerate for 2 hours (Best overnight in airtight container)
In large bowl put spinach and then pour the chicken and pasta mixture over it.
Top with parsley and slivered almonds and mandarin oranges.
I like to toss it all together.

Strawberry/Spinach Salad

2010-04-01T01:00:00.000-06:00

1# baby spinach leaves (you can get the pre-washed ones at Sam's Club)
1 quart sliced strawberries
3/4 c. Almond Accents (found in produce dept.) or you can carmelize sliced almonds

Dressing:
1/4 c. sugar
1/2 tsp. salt
1/3 c. strawberry jam
1/4 c. vinegar
2 tsp. poppy seeds (opt.)
1/2 c. oil

Wash and put spinach in a large bowl. Slice strawberries and toss in with the greens. Toss in the almonds.

Dressing: In blender mix sugar, salt, vinegar, jam and poppy seeds; add oil and mix again. Toss with salad just before serving.

I think it's best with homemade freezer strawberry jam. If you have leftover dressing, it will keep in refrigerator for several weeks.

Homemade Tortillas

2010-03-20T11:05:00.000-06:00

4 cups flour
1 tsp. baking powder
1 1/2 tsp. salt
1/2 cup shortening
1 cup water

Mix dry ingredients. Cut in shortening. Slowly add water. You may need a bit more water-add one Tablespoon at a time. Let dough rest for 15 minutes. Cut into 12 equal parts. Roll out and cook on hot griddle.

Whole Wheat Tortillas

2010-03-20T11:04:00.001-06:00

2 cups whole wheat flour
1 tsp. baking powder
1/2 tsp. salt
2 Tblsp. olive oil
1/2 cup warm water

Mix all dry ingredients. Add olive oil and mix. Slowly add water while mixing. You may need a bit more water. You don't want it too dry, but not sticky wet either. Cover and let rest for 15 minutes. Cut in half and separate that half into 6 equal parts. Roll into balls on oiled counter. Roll out until very thin and cook on hot griddle. Yields 12

Pasta with Tomatoes and Mozarella

2010-03-14T10:38:00.000-06:00

1 lb. bow-tie pasta
1 pint cherry tomatoes, each cut in half
1/2 c. prepared pesto
8 oz. fresh mozzarella, cut into pieces
1/4 c. olive oil
salt and pepper
1/2 c. torn fresh basil
1/4 c. grated Parmesan

Cook pasta, undercook by 1 min. Drain pasta and return to pot. Add tomatoes, pesto, mozzarella and olive oil. Season with salt and pepper. Mix well, cover and set aside off heat until cheese has started to melt, about 2 min. Stir in basil and Parmesan.
Serve immediately.

Pasta Primavera

2010-03-11T10:32:00.000-07:00

Alfredo Sauce:
7 Tbs. butter
2 garlic cloves, minced
2 cups heavy cream (I occasionally use evaporated milk and that works too)
1/4 tsp white pepper
1/2 cup parmesan cheese
3/4 cups mozarella cheese
Melt butter in sauce pan over medium heat. Add garlic, cream and pepper and bring to a simmer. Stir often. Add parmesan cheese and cook 8-10 minutes. When it thickens add in mozarella cheese and stir often.

Steam:
4 carrots, sliced thinly
2 cups cauliflower
Steam carrots & cauliflower 6 minutes then add in
2 cups broccoli and steam 4 more minutes.

Boil:
Package of fettucine noodles or angel hair pasta.

Grill or Broil:
2-3 chicken breasts (6 min. one side them flip & 6 min. other)
I brine my chicken first (let soak in a water, salt, sugar mixture) then put a little olive oil on them and sprinkle with Johnny's Seasoning Salt.

I place my chicken in a brine maybe an hour before I am going to begin cooking (if you don't it's not the end of the world). I start by putting a pot of water on to boil for my noodles and turning on my oven or barbeque. While waiting for this to boil I chop up my vegetables. By the time I am done chopping up vegetables, the water is boiling and I put my noodles in and begin cooking my vegetables. I then start my alfredo sauce and put my chicken in the oven & set timer for 6 min. After I have added all to the sauce except for the mozarella, the timer should go off at which time I flip the chicken, putting olive oil and seasoning on the up side, and reset the timer for 6 minutes. I add the broccoli to the steaming carrots & cauliflower. I continue with the sauce and add the mozarella before the chicken comes out of the oven. When the timer goes off everything should be done. I pull the chicken out and let it cool slightly while I drain the noodles, pour the sauce over and add the vegetables. I slice the chicken and toss that in.

I know this sounds overwhelming but I can make this healthy delicious meal in 20 minutes. I have just found with this order and timing it all works real smooth. My whole family loves this meal and it is what my daughter requests for her birthday. You can vary the meat and vegetable amounts. Sometimes I just put a lot of vegetables and leave out the meat.

Italian Sausage and Zucchini Pasta

2010-03-01T01:00:00.000-07:00

Ingredients
12 oz. fettuccine
1 TBS olive oil
1 pound Italian sausage
2 TBS minced garlic
1/2 cup sliced onion
1 pound sliced zucchini
2 medium tomatoes
1/2 tsp black pepper
1/3 cup parmesan cheese

Cook 12 oz. fettuccine per package directions, drain and set aside.

In a non-stick frying pan heat 1 T. olive oil over high heat.
Add 1# Italian sausage, casing removed and broken into small chunks; cook through, about 5 min.; remove sausage from pan and set aside.
In same pan over high heat, cook 2 Tbs. minced garlic, 1/2 c. sliced onion and 1# sliced zucchini until it browns, about 4 min.
Stir in 2 medium tomatoes, cut into 1" chunks, 1/2 tsp. black pepper and reserved sausage. \
Cook until heated through, about 3 minutes.
Combine sausage mixture and reserved pasta.
Transfer to serving bowl and sprinkle with freshly grated parmesan cheese (1/3 c.)

This is especially good when you can use fresh zucchini, onions and tomatoes from garden. It is also good with some fresh mushrooms--I put these in when cooking the onions and zucchini.

Oatmeal Bread

2010-02-16T14:11:00.000-07:00

1 cup oats
1/3 cup warm water
2 cups water
pinch of sugar
2/3 cup brown sugar, heaping, firmly packed
2 tsp. salt
5 cups flour
2 pkgs. yeast
3 T oil

Boil water and pour over oats. Let cool. Add brown sugar and oil. Dissolve yeast in 1/3 cup water. Sprinkle with a pinch of sugar. Let raise and add to rest of mixture. Stir in salt, add flour and knead by hand. Leave dough in same bowl, cover with a towel and let rise for 1 hour. Divide dough and form into 2 loaves. Grease pans and sprinkle with oats. Place loaves into pans. Let rise again and then bake at 350 for 35 minutes. Butter tops when cooked.

Can also bake in 2 round casserole dishes and serve with soup and salad. This bread is delicious!

Quick Bread Sticks

2010-02-08T12:19:00.000-07:00

2 1/4 C. water
1/2 tsp. salt
3 Tbs. sugar
1 cube melted butter or margarine
1 1/2 Tbs. yeast Grated Parmesan cheese or vegetable supreme
4 1/2 C. flour

Melt butter in large jelly roll pan and remove to cool. Mix water, sugar, yeast, flour and
salt. Knead till smooth. Roll out and cut into strips. (pizza cutter works great) Roll in butter and arrange in pan. Sprinkle with cheese or vegetable supreme. Bake at 350 for
15-20 min. until golden brown.

Cinnamon Rolls

2010-02-07T12:04:00.000-07:00

5 Cups warm water
3 tbl. yeast
2 tbls sugar
Add the yeast and sugar to the water, do not stir!
Let proof in the bowl for about 5 minutes.
14-16 Cups flour (unbleached all purpose)
2 tbl. salt
2/3 canola oil
2/3 cup white sugar
Add yeast/water mixture to the 1/2 the four and all other ingredients in a large bowl.
Mix with a spoon adding 1 cup of flour at a time until it is too sticky.
Scrape out onto a floured counter and begin kneading.
Adding enough flour to properly knead the dough.
This dough is fairly stiff and should be kneaded for 10 minutes.
You can mix this dough in a "Bosch" if you have one. It is too large and
stiff to mix in my Kitchen Aid.
Let rise in the washed bowl, covered with a dish towel. The dough has
risen enough when it begins to mound on the top of the bowl.
At this point you may make 4 loaves of bread or 2 large batches of cinnamon rolls.

To make cinnamon rolls you will need:
2 cubes butter (at room temperature)
4 Cups dark brown sugar
cinnamon
nuts or raisins (optional)
Punch down and divide dough into 2 even sections. Roll out each section into a
large, loosely rectangular shape. Melt one cube of butter and spread
over the dough sprinkle with 2 Cups brown sugar and cinnamon to taste.
Add nut and or raisins if you and yours enjoy them.
I sprinkle cinnamon over the top so that there is an even sprinkle but not completely
covering the dough.
Roll firmly and cut in about 2 inch pieces. Each 1/2 of the dough will make
12 rolls, you may have a couple extra. Place cut rolls on greased 1/2 sheet cookie sheet. Let rise covered for about 1/2 hour. Then bake in a preheated 350 degree oven for 20 minutes. Repeat with other half.

The Frosting!
1 block cream cheese
2 cubes butter
whipping cream
big bag powdered sugar
1 orange
a pinch of salt
1 tsp vanilla
Cream butter and cream cheese together. Add the juice of one orange, salt and vanilla.
Slowly add powdered sugar and whipping cream a little at a time until
it is the consistency you like. Spread over pan or individual rolls. Be sure
to refrigerate leftover frosting.

ENJOY!! These rolls are really worth the work...they are so yummy!

Chilaquiles (Mexican Scrambled Eggs)

2010-02-07T01:00:00.000-07:00

Use one corn tortilla cup up or torn into 1" square pieces for each egg used.

Heat oil in frying pan. Fry cut up tortillas until golden brown. Place on paper towels to soak up oil. Pour off the hot oil and add beaten eggs, slightly scramble. Add tortillas and cook, stirring until done.

Serve with avocado slices and fresh salsa. Good with a side of beans.

Dutch Babies/German Pancakes

2010-02-06T01:00:00.000-07:00

4 eggs
1 cup milk
1 cup white flour
1 Tablespoon sugar
pinch salt

Melt 1/2 cube butter in a 9X13 pan at 425 degrees until melted.

Blend above ingredients in a blender until or mixer. After butter is melted, pour the above mixture over the melted butter and return to oven for about 20 minutes or until dutch baby is well-browned on the edges. Serve with syrup or jam. Our favorite Sunday breakfast!

Harv Jeppsen's Vanilla Syrup

2010-02-05T01:00:00.001-07:00

1 cube butter
1 cup white sugar
1 cup heavy cream
1 Tablespoon Vanilla-to be added after syrup has cooled slightly.

Combine all ingredients but vanilla in sauce pan and heat until butter is melted and sugar dissolved. Cool and add vanilla. So excellent on french toast or dutch babies. Girl's camp wouldn't be the same without it!

Whole Wheat Pancakes

2010-02-04T01:00:00.000-07:00

In a blender combine:
2 cups milk
2 cups whole wheat
2 Tablespoons cold milled flax seed (powerful antioxidant!)
1 egg
1 Tablespoon baking powder
3 Tablespoons low fat vanilla yogurt or low fat sour cream
1 Tablespoon vanilla

Blend well and cook on greased griddle.
I always add fresh or frozen berries-blueberries, marionberries and raspberries after I pour them on the griddle before turning. The kids love chocolate chips added after pouring on griddle and smothered with peanut butter and maple syrup after cooked.

Scones and Honey Butter

2010-02-03T01:00:00.000-07:00

Note: This recipe must be made the night before!!!
1 quart buttermilk, warmed1
1/2 Tablespoons yeast dissolved in 1/4 cup warm water
2 Tablespoons sugar
2 eggs
2 Tablespoons oil
1 1/2 teaspoons salt
1 Tablespoon baking powder
1/2 teaspoon soda
8 cups flour

Soften yeast in warm water. Pour buttermilk into large mixing bowl. Add sugar, eggs, oil, salt, baking powder, soda, and flour. Mix until smooth, soft dough.Cover and allow to rise until double in size. Punch down. Cover and place in refrigerator OVERNIGHT. Roll out just before frying. Fry in hot, deep oil.Serve with fresh butter, freezer jams or honey butter.

Honey butter:
1 cup butter
1 1/4 cups honey
Combine and beat together with electric mixer. Enjoy and work out real hard at the gym after!!!!

Bread Sticks

2010-02-02T01:00:00.000-07:00

Rhodes frozen bread dough-loaves
real butter
Parmesan cheese, grated

Take bread dough out of freezer and let stand 1/2 to 1 hour to thaw. Cut frozen loaf with large sharp knife into long fourths. Cut each fourth into 3 or 4 long sticks. Melt butter on large cookie sheets in oven while cutting dough. Align frozen strips in pan leaving room to raise. Top with melted butter and sprinkle heavily with parmesan cheese. Allow to rise for 1 to 2 hours.Bake at 375 degrees about 15 minutes or until lightly browned.Serve with soups, salads, Italian food, or steaks.

Pizza

2010-02-01T01:00:00.002-07:00

Pizza Crust
1/2 cup warm water
2 Tablespoons yeast
Dissolve yeast in warm water with sugar
Add: 6 cups flour
salt to taste, Approx 1 1/2 Tablespoons
2 cups cold water
Mix fairly stiff dough and knead for 10 minutes-I use food processor. Let rise 1/2 hour.

Makes 3 medium pizza's or 6 personal size. The key to this crust is to cook on a preheated PIZZA STONE on high heat 425 to 450 degrees. Pampered chef sells stones as well as gourmet kitchen stores. We like to make pizza benders-calzones with cheese and toppings inside dough and dipped in pizza sauce.

Pizza Sauce
1- 15 ounce can tomato sauce
1-6 ounce can tomato paste
2 teaspoons oregano and 2 teaspoons basil or 1 1/2 Tablespoons McCormick Tuscan Style Italian Seasoning (Costco)
1/4 teaspoon pepper, onion salt, and fresh minced garlic (I use more because we love garlic)
Simmer 20 minutes.

On top of unbaked crust, add sauce and top with your favorite toppings.
Canadian bacon
pineapple
Italian sausage
pepperoni
grilled chicken
crumbled bacon
green pepper
onion
fresh mushrooms
olives
barbecue hickory sauce for chicken, bacon, pineapple, green pepper and onion pizza
fruit topping for fruit dessert pizzas
Omelets for breakfast with the leftover toppings!!!

Buttermilk Cornbread

2010-02-01T01:00:00.001-07:00

1/2 c. melted butter
2/3 c. sugar
2 eggs, slightly beaten
1 c. buttermilk
1/2 tsp. salt
1/2 tsp. baking soda
1 c. cornmeal
1 c. flour
Mix dry ingredients together. Combine wet ingredients in separate bowl then add to dry mixture; mix. Pour into sprayed 9 by 13 pan. Sprinkle the top generously with sugar (makes a really nice glaze on top), and bake at 375 for 30 minutes (check at 25 minutes) or until golden brown and a toothpick comes out clean.
This goes really well with Chicken Tortilla Soup or any chili. It is the best corn bread you'll ever have!

Carrot and Zucchini Bread

2010-02-01T01:00:00.000-07:00

1 1/2 c. all purpose flour
3/4 c. light brown sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs, beaten slightly
1/2 c. canola oil
1/2 c. grated carrots
1 3/4 c. grated zucchini
1/2 c. golden raisins

Preheat oven to 365 degrees. Great and flour an 8 x 3" loaf pan. Set aside.

In a medium bowl, comgine the eggs and oil; mix well. Sift the dry ingredients into a large bowl. Gently stir the egg mixture into the dry ingredients. Fold the carrots, zucchini and raisins into above mixture. Pour mixture into loaf pan and bake for about 55 minutes, or until cake tester comes out clean. Remove from the oven and cool 5 minutes on a wire rack. Remove from pan and allow to cool completely on wire rack.

Crock Pot Roast

2010-01-25T10:29:00.000-07:00

3-5 pound rump roast or similar cut
8 potatoes
fresh carrots
fresh or frozen green beans
1 onion
1 can cream of mushroom soup
1 envelope pot roast or beef stew seasoning
1 bay leaf
salt and pepper
oil

Chop up onion, layer in bottom of crock pot.Cut roast into 6 - 8 pieces, salt and pepper, then brown in hot oil on both sides. Layer beef over chopped onion. Next peel potatoes and carrots and cut into quarters.Layer over beef, also add green beens. Mix seasoning packet with water as directed on package, stir into cream of mushroom soup. Pour over contents of crock pot, add bay leaf. Turn crockpot to low and cook 8 - 10 hours. Complete meal, voila!

Beef Stroganoff

2010-01-17T10:35:00.000-07:00

3 cans Golden Mushroom Soup
1 can French Onion Soup
1 can mushrooms (or fresh ones)
1 pkg. stew meat

Add all ingredients in crock pot and cook on low for 5 hours. Cook noodles and serve Stroganoff on top on noodles. Serve with Sour Cream.

This recipe is so simple but has always been a favorite!

Green Chile Chicken

2010-01-13T13:20:00.000-07:00

Ingredients
3-4 Chicken breasts
1 can green enchilada sauce (We like Hatch's but it is definitely spicy)
1-2 cans cream of chicken soup (more if you don't like it as spicy)

Put chicken breasts in crock pot. Mix green enchilada sauce and cream of chicken soup and pour over. Cook all day

Serve with rice and cheese and black beans, or whatever else you like. It also shreds and freezes really well. You can use red sauce for a different taste, too. I have used frozen chicken breasts before and just cooked it longer---I'm sure there's some kind of health code about not putting frozen chicken in the crockpot, but none of us died...

Porter's Baked Beans

2010-01-12T09:27:00.000-07:00

2-#2 1/2 cans Bushes baked beans or similar brand
1 pound bacon, cooked and crumbled
l large onion, chopped
1 large green pepper, chopped
1-14 oz. ketchup or 2 cups
1 cup packed brown sugar
1-#2 1/2 can pineapple tidbits + juice
2 Tablespoons Worcestershire sauce

Combine in crockpot and cook on low 6 hours. Excellent with hamburgers, grilled chicken or ribs. A summer barbecue favorite!

Cafe' Rio Salad Dressing

2010-01-11T09:38:00.000-07:00

1 pkg Hidden Valley Ranch
3 Tbsp. salsa verde
(small can of green salsa in Mexican section of store)
1/2 bunch cilantro
1 small clove garlic (I use more)
3/4 c. mayo (can be light or not)
3/4 c. sour cream (can be light or not)
grated lime peel and juice to taste
(be careful that it doesn't overpower)Buttermilk to thin

Place all ingredients in a blender and mix until smooth.
This can be used with the Cafe' Rio Pork if you want to make a salad. I usually use Romaine lettuce with the meat because it is a little hardier with the weight of the meat, and that's what they use at Cafe' Rio.

Crock Pot Roast and Gravy

2010-01-09T19:27:00.000-07:00

Brown a roast
Pour 2 pkg. dry brown gravy mix
1 pkg. Western Family Stew dry mix
2 cups water (I sometimes use more)
Slow cook for 6-8 hours

This will make your roast very tender and have gravy to put over mash potatoes or the roast.

Cafe' Rio Pork

2010-01-04T22:36:00.000-07:00

1 3-4 lb. boneless pork roast (I get mine at Costco)
1 1/2 c. brown sugar
1 1/2 c. salsa (roasted tomato is best...I get a big jug of Arriba brand at Costco)
1 can Coke (NOT diet)

Cook all together in a crock pot for 8 hours on low. Remove pork from juice, cut off fat, and shred. Skim whatever fat you can off juices and return shredded pork to juices. Freezes really well (with all the juices.) Just reheat in crock pot.
Serve with:
tortillas (we like the ones you cook yourself from Costco)
sour cream
guacamole
fresh salsa
cilantro
lettuce
cheese
You can also use the meat in quesadillas or in enchiladas with olives, green chiles, cheese and covered with enchiladas sauce and then baked for 30-45 minutes.

White Chili

2010-01-04T22:33:00.000-07:00

1 onion, chopped
2 tsp. garlic paste (or 2 gloves of garlic)
1 15 oz. garbonzo beans, drain & rinse
2 15 oz. Great No. beans, drain & rinse
2-3 chicken breast, cut up (preferrably cooked)
2 14 oz. can chicken broth
1 15 oz. petite diced tomatoes
2 cups frozen corn
1 4 oz. can green chiles
1 ½ - 2 cups water
1 tsp. cumin
1 tsp. salt
1 tsp. pepper
2-3 Tbl. chili seasoning (from packet)
1 cup sour cream (add at end of cooking)
Saute onion with garlic. Add rest of ingred. Cook 4-6 hours on low. Add sour cream near end of cooking time.

Verde Burritos

2010-01-01T01:00:00.000-07:00

Put pork roast in crockpot and cover with 20 oz. can green chili enchilada sauce. Slow cook 6 to 8 hours, until meat is very tender and can be shredded with a fork.

Put meat on flour tortillas and roll up. Place in a 9 x 13 pan. Pour rest of sauce over burritos. May need more green chili sauce than is in crockpot. (I use medium sauce to cook pork in and mild sauce to pour over.) Sprinkle generously with grated Mozarella cheese. Bake until bubbly--about 15 to 20 minutes.

Cranberry Dip

2009-12-28T19:05:00.000-07:00

8 oz Cream Cheese
1 TBL Butter
Craisins - handful
Orange Rind, grated
Sugar to taste – about 2 TBLS
Slivered Almonds – handful

Mix together the cream cheese and butter until smooth. Add sugar; 2-3 tablespoons. Add grated orange rind from one entire orange. I also added a little bit of the juice. Mix together. Rough chop Craisins and Almonds separately, then add to mix. The flavor gets better as it sits. I would make it a day or two before and store in the fridge.

It is best served at room temperature with pretzel crackers.

Enjoy

Carmel Corn

2009-12-20T10:14:00.000-07:00

12-15 cups popped corn

Mix in heavy pan: 1 cup butter or margarine
2 cups light brown sugar
1/2 cup light corn syrup
1 tsp. salt

Bring to boil, stirring constantly. Boil 5 minutes at lower heat and do not stir. Remove from heat and add 1 tsp. vanilla and 1/2 tsp. baking soda. Mix well. Pour over corn and mix together.
Bake 45 minutes at 250 degrees, stirring every 15 minutes. Turn onto cookie sheets to cool.

Holiday Chex Mix

2009-12-18T08:38:00.000-07:00

6 c. Golden Grahams cereal
8 c. Corn Chex
2 c. flake or shredded coconut
1 or 2 (4 oz.) pkg. slivered almonds
1 c. white corn syrup
1 c. white sugar
3/4 c. butter (no substitute)
1 to 2 c. craisins

Fold together first four ingredients in a large bowl or heat resistant container

Cook the following: corn syrup, sugar and butter. Bring to a rolling boil and cook two minutes. Stir well to dissolve sugar. Cool slightly and pour over first mixture. Fold in nuts and craisins.

Pumpkin Bars

2009-12-17T22:11:00.000-07:00

4 eggs, beaten
1 2/3 cup sugar
1 cup oil
large can pumpkin
2 cup flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda

Mix eggs, sugar, oil, pumpkin until blended. Then add dry ingredients and blend. Bake on ungreased jelly roll pan (cookie sheet with sides) at 350 for 25-30 minutes.
Cool.
Icing:
3 ounces cream cheese
1/2 cup butter
1 tsp vanilla
2 cup powdered sugar.
Mix all ingredients until creamy. May seem clumpy at first but just keep beating.
Frost bars. I like to then cover them and refrigerate, so good served cool!

Pumpkin Squares

2009-12-17T11:56:00.000-07:00

4 eggs
1 2/3 cup Sugar
1 cup Canola oil
1 27 oz can Pumpkin pie filling
Mix together

Sift dry ingredients and then add to above
4 cups flour
2 t baking powder
1 t salt
1 t Cinnamon
½ t cloves
1 t baking soda

Mix all together and put in ungreased pan

Bake at 350 for 20-25 minutes

It is like pumpkin pie without the crust.

Alfredo Sauce

2009-12-14T09:36:00.000-07:00

Ingredients
7 TBS butter (don't use a 1/2 cup, it gets too thin)
2 garlic cloves, minced
2 cups heavy cream
1/4 tsp white pepper
1/2 parmesan cheese
3/4 cups mozarella cheese

Melt butter in sauce pan over medium heat. Add garlic, cream and pepper and bring to a simmer. Stir often. Add parmesan cheese and simmer 8-10 minutes.When sauce has thickened add mozarella cheese and stir often.

I love this sauce for dipping with bread sticks, french bread or even as a fondue for an appetizer. You can also use it as a sauce over noodles. Use it all when you make it because it does not reheat well, but is definitely delicious!

Butterscotch Rolls

2009-12-14T09:31:00.000-07:00

*Must be prepared the night before!

21 Rhode’s frozen rolls
Chopped pecans
Maraschino cherries
1 package butterscotch pudding (not instant)
½ cup brown sugar
½ cup butter

Place 21 Rhode’s frozen rolls into Bundt pan that has been sprinkled with chopped nuts and whole cherries. Sprinkle butterscotch pudding over rolls. Make syrup of ½ cup brown sugar and ½ cup butter. Pour over rolls, then sprinkle with cinnamon. Cover with wet cloth and let stand overnight or about 7 hours. Bake at 350 degrees for 25 to 30 minutes. Cool ten minutes or so, then invert on platter.

Note: Plan on spills if you fill pan too full. I use less rolls 12-14 or use different types of pans. Place large cookie sheet under Bundt pan.

Ham Soufflé and Butterscotch rolls are our Traditional Christmas/Easter Brunch. I serve them with fresh fruit, juices, milk, herbal tea, and hot cocoa.

Ham Souffle

2009-12-14T09:27:00.000-07:00

*Must be prepared the night before!!!!

1 lb. small cut up pieces of ham
½ lb. grated cheese (medium cheddar)
1 small onion-grated or diced
Mix above ingredients

Butter a large casserole dish (9x 13). Butter 10 to 12 slices day-old bread with crusts cut off. Place 5-6 pieces, butter side up, in bottom of dish. Spoon the ham mixture onto bread. Top with 5-6 remaining slices of bread, butter side up.

Beat 4 eggs, 2 cups milk, ½ teaspoon liquid mustard. Pour over bread. Cover with foil and refrigerate overnight.

Bake at 325 degrees for 1 ½ hours. Take off foil last 15-20 minutes. Let sit 15 minutes. Slice into 12 pieces and remove with spatula. Top with mushroom sauce and garnish of parsley, pimento or sliced egg.

To make mushroom sauce combine 1 can cream of mushroom soup, 1 cup half and half cream, 1 ½ teaspoon Worcestershire sauce and extra fresh sliced mushrooms. Heat through and serve on top of ham soufflé.

Ham Soufflé and Butterscotch rolls are our Traditional Christmas/Easter Brunch. I serve them with fresh fruit, juices, milk, herbal tea, and hot cocoa.

Chewy Carmel Popcorn

2009-12-06T10:14:00.000-07:00

4-6 quarts of popped popcorn (sorted to remove kernals) I pop mine in a sauce pan on my stove top. Air poppers work or you can even use a few bags of microwave popcorn!

2 2/3 Cup Pecans

1 1/3 Cup Almonds

2 Cups butter

1 Cup dark Karo syrup

2 2/3 Cup sugar

2 tsp vanilla

Melt butter, syrup and sugar together in a large sauce pan. Bring to a rolling boil. Time from that point 3 minutes. Remove from heat and add 2 tsp Vanilla. Pour over the top of the popcorn and nuts. You can mix this in a bowl or spray your counter down with Pam and mix and spread out to ensure a even topping.

Mashed Potato Casserole

2009-12-06T10:08:00.000-07:00

12 med potatoes, peeled, cooked and hot
1 8 oz. pkg. cream cheese, room temp
1/2 stick butter
1/2 C sour cream
2 eggs, slightly beaten
1/4 C finely chopped onion (optional)
1/2 C milk
1 t salt
dash pepper (optional)

Mash potatoes in large bowl. Add cream cheese in small pieces. Add butter. Beat well till melted and completely mixed. Mix in sour cream. Set aside. Combine eggs, onion and milk. Add to potato mixture along with salt and pepper. Beat until light and fluffy. Place in greased 9" round casserole. Bake in preheated oven at 325 to 350 degrees. (45 min. at 350 or 60 min. at 325.) Heat through till lightly browned. Serve with gravy. Serves 8-12, 20 or more if doubled. Can refridgerate for several hour or overnight.

We always make this recipe for Thanksgiving and Christmas Eve, because you can do it the day before... saves on your stress at the last minute. They are delicious!

Rosemary Vegetables

2009-12-06T10:06:00.000-07:00

1 or 2 medium onions, sliced
2 cups carrots, 3 in. long, 1/4 in. thick
1 can wax beans
1 can green beans, thick cut

Saute onion in a square of butter. Add carrots uncooked in butter.
Add 1/2 t salt, 1/4 t pepper, 1 t accent, 1/2 t garlic powder, 1/2 t rosemary.
Cook onions and carrots together until crisp-partly done. Add beans and heat. Cook to firm but not soggy.

Marshmallow Popcorn Balls

2009-12-05T10:44:00.000-07:00

3/4 cup white Karo syrup
4 T margarine
2 T water
1 cup mini marshmallows
1 lb. powdered sugar (3 3/4 C)
1/4 t food coloring (optional)
6 quarts popped corn

In electric skillet at low heat, about 250 degrees, blend corn syrup, butter and water. Stir until well blended. Add marshmellows until completely melted. Add powdered sugar and food coloring. Stir until all is dissolved and bubbling all over. Pour slowly over the popcorn and lift from the botton of the pan with a wooden spoon to stir and mix candy into the popcorn. Form into balls.

This was my mother's, but my grown children insist upon it every year. It's not Christmas without these popcorn balls!

Pumpkin Crunch Torte

2009-12-03T18:39:00.000-07:00

Crunch Topping

In large bowl with spoon, mix 1 1/2 C walnuts ( I use pecans) finely chopped, 1 1/2 cups vanilla wafers crumbs, 1 1/2 cups packed light brown sugar and 3/4 C melted butter. Mix all ingredients until well blended.

Cake
1 1/4 C sugar
3/4 C of soften butter
1 C pumpkin
2 1/2 C all purpose flour
1/2 C plain yogurt
1 T pumpkin pie spice
2 1/4 tsp. baking powder
3/4 tsp. salt
3 eggs
2 cups of whipping cream

1. Prepare crunch topping into each of (4) 9 inch round cake pans, measure 1/4 of topping;pat evenly to cover bottom of pans. Set aside.

2. Preheat oven to 350. In large bowl with mixer at low speed, beat sugar and butter just until blended. Increase speed to medium;beat 10 minutes or until light and fluffy, scaping bowl often. Reduce speed to low add pumpkin and next seven (7) ingredients; beat until well mixed. Increase speed to Hi beat two minutes.

3. Spoon batter over topping in pans, stagger four cake pans on two oven racks so no cake pan is directly above the other. Cook 20 min or until toothpick comes out clean. Rotate pans between upper and lower racks after ten min. Loosen cake from pans and invert onto wire racks to cool completely.

4. In large bowl mix whip cream until stiff peaks form. On cake plate, place on cake layer (crunch topping side up) top with 1/4 of whipped cream. Repeat with the two more cake layers and more whipped cream. Place remaining cake layer on top (crunch side up) spoon remaining whipped cream in dollops and top edge of cake. Sprinkle dollops lightly with vanilla wafer crumbs if desired.

Marinated Pretzels

2009-12-01T22:33:00.000-07:00

Mix: ¾ cup oil
1 pkg. ranch dressing mix
½ tsp. dill weed
½ tsp. lemon pepper
Pour over 11-12 cups pretzel knots. Marinate for 20 min. stirring quite often. Bake at 300 degrees for 20 min. stirring halfway through.

Stuffed Mushrooms

2009-12-01T22:25:00.000-07:00

15-20?? mushrooms (depending on how big they are)
Brown: 12 oz. Jimmy Dean sausage
4-5 chopped green onions
Add: 8 oz. cream cheese
¼ tsp. garlic salt
3 Tbl. diced jalapenos (or more, if you want them spicier)

Stuff mushrooms and top with grated cheese. Bake at 350 for 15 min.

Pretzel Salad

2009-12-01T01:00:00.001-07:00

Ingredients

2 1/2 c. stick pretzels
3 TBS butter, melted
1 1/2 c. sugar
8 oz. cream cheese
8 oz. cool whip
1 1/2 c. boiling water
6 oz. raspberry jello
2 12 oz. bags frozen mixed berry

Place the pretzels in a cookie sheet with raised edges. Pour the melted butter over the pretzels to coat, then sprinkle with 1/2 cups sugar. Stir them around so the pretzels are coated with the butter and sugar. Bake at 400 degrees F. for 5-10 minutes until the pretzels begin to brown and the sugar hardens onto the pretzels. Set aside until they cool.

Mix the cream cheese with 1 cup sugar, until creamy. Stir in the cool whip and set aside.

Dissolve the 6 oz. raspberry jello into the 1 1/2 boiling water. Stir until the jello is completely dissolved. Add 2 12 oz. bags of frozen mixed berries into the hot jello mixture. This will begin to thicken quickly.

Place the cooled pretzel mixture in the bottom of a glass 13 X 9 pyrex pan. Next layer the cream cheese mixture. Layer the jello berry mixture on the top. Refridgerate until time to serve.

This recipe became a family holiday must only a couple of years ago when a new sister-in-law brought it to Thanksgiving. We can't ever decide if it is a salad or dessert, only that we love it!

Pumpkin Cookies

2009-12-01T01:00:00.000-07:00

Cream
1 1/2 c. Shortening
4 1/2 c. Sugar
3 Eggs
Add
3 c. Pumpkin (1 large can)
1 Tbs. Vanilla
Mix in
1Tbs. Cinnamon
1 Tbs. Baking Soda
1 Tbs. Baking Powder
1 1/2 tsp. Salt
7 1/2 c. Flour
Chocolate Chips

Bake at 350 for 15 minutes.

Cream of Chicken Soup

2009-11-16T13:59:00.000-07:00

3 large chicken breasts
3 carrots-chopped
2 celery stalks-chopped
1/2 onion chopped
6 chicken boullion cubes
2 C. diced potatoes
In a pot add water to cover chicken and vege's till chicken is done- save broth-
white sauce-
2 cubes plus 2 Tab of butter
1 1/2 C flour
6 C milk
Cook this till thick
Then add
3 Cups broth.
3 more chicken boullion cubes and vege's and chicken. Salt to pepper to taste.

Chicken Noodle Soup

2009-11-13T18:01:00.000-07:00

Chicken breasts
1 or 2 med. onions
carrots
celery
2 or 3 pkgs. chicken flavored Ramen noodles packets
Chicken bouillon
parsley
pepper
Kluski noodles

Boil chicken. Remove chicken from water (I use chicken broth if I have it). Refrigerate chicken, when cool cut up in nice pieces. Remove fat off top of the broth. Depending on how much soup you want, add water to broth and bouillon cubes (1 c. water to 1 bouillon cube). Dice carrots, celery, onions and add to broth. Cook until tender. Add flavor packets (from Ramen noodles) to the soup. Test to see if more bouillon needs to be added. Add chicken, parsley and pepper. Add noodles right before serving so they are soft, but not mushy.

Chicken Chowder

2009-11-13T14:25:00.000-07:00

3 c. chicken broth
3-4 c. diced potatoes (sm. Pieces)
1 ½-2 c. diced carrots
1 c. diced onion
¼ tsp. pepper
¼ c. margarine
1/3 c. flour
2 c. milk
2 c. cut-up Velveeta cheese (1 sm. Pkg.)
2-3 c. cut-up cooked chicken

In large pan, bring chicken broth to a boil. Add potatoes, carrots, onions, pepper. Cover and simmer 15 min. (veggies should be tender)

In another pan, melt butter, add flour and mix. Stir in milk –cook till thick. Stir in cheese (it takes lots of stirring to melt this cheese!-the smaller the pieces of cheese, the better)… when smooth—add this to veggies. Add the chicken. Cook till heated—enjoy. (12 servings)

Cream of Chicken and Broccoli Soup

2009-11-13T14:07:00.000-07:00

2 tbs. Butter
1/2 c. chopped onion
1 c. sliced carrots
1 c. chopped celery
1 c. chicken stock (liquid from cooking chicken)
1 bunch broccoli (1 bag broccoli florettes)
2 cooked and diced chicken breasts
4 tbs. flour
2 c. milk
2 c. half & half
2 tsp. salt

Melt butter and add onions. Cook until translucent. Add carrots, celery and chicken stock and cover and simmer for 10 minutes. Add broccoli and cook 10 minutes. Add chicken. Mix the flour in with a little of the milk and add the flour, milk and half & half. Stir in the salt and cook until thickened.

Chicken Tortilla Soup

2009-11-13T13:35:00.000-07:00

Ingredients

4 cooked chicken breasts, shredded
1 tsp. garlic powder
1 Tbsp. dried cilantro
1 Tbsp. cumin
1/2 tsp. chipotle chili powder (or regular chili powder if you can't find it, but definitely best with the chipolte)
5 c. water with 5 chicken boullion cubes (or 5 tsp. boullion granules)
1 16 oz. jar medium chunky salsa
1 15 oz. can white corn, drained
1 15 oz. can black beans, drained and rinsed

Put all ingredients into crock pot.

Cook on high for 3-4 hours, or on low for 5-7 hours (better).

Serve topped with shredded Moneterey Jack cheese, sour cream, fresh cilantro, diced avocados, and tortilla chips.

This soup is one of my family's favorites!

Chicken Taco Soup

2009-11-13T13:23:00.000-07:00

2 CUPS CORN
1 CUP SOUR CREAM
1 JAR CHEESE SALSA CONQUESO
1 PKG. TACO SEASONING
3 CHICKEN BREASTS, COOKED AND SHREDDED
1 CAN CHICKEN BROTH
1 CAN CREAM OF POTATO SOUP
½ TEASPOON CILANTRO

MIX TOGETHER AND COOK IN CROCK POT FOR 4-5 HOURS. SERVE WITH TORTILLA SCOOP CHIPS AND SOUR CREAM.

Potato Cheese Soup

2009-11-13T13:16:00.000-07:00

1/2 cup chopped onion
1 cup chopped celery
1 cup choppped carrots
8 potatoes, peeled and chopped
1 tsp salt

Put all ingredients above in a large saucepan, add enough water to just cover. Bring to a boil, then cook on med. for about 10 minutes until veggies are just tender.

Meanwhile:
Melt 1/2 cup butter in a separate saucepan.
Mix in 1/2 cup flour and blend, cook for approx 1 min.
Add 1 quart of milk.
Stir and cook until thickened.
Stir in
2 cups shredded cheddar cheese
1-2 cups chopped ham (your taste)

When veggies are ready (after their ten minute cooking), stir both pans together. Bring to a boil and simmer for another 15-20 minutes on low. Add additional salt and pepper to taste.
So delicious!!! This is my kids favorite!

Cream of Broccoli Soup

2009-11-13T13:05:00.000-07:00

4 carrots, peeled and sliced
1 onion, chopped
2 potatoes, peeled or not and cubed
2 stalks celery,sliced

Boil in chicken broth or water until tender.
During the last few minutes, add

½ bag of frozen,chopped broccoli
½ bag frozen petite peas

Drain and add to sauce.

Sauce:

½ cup butter, melted
4 cups milk (I use skim or 1%)
¾ cup flour (add while milk is still cold and whisk)
2 tsp. chicken boullion
½ tsp. salt
¼ tsp. pepper
¼ tsp. sugar

Cook until thickover low-medium heat and add

8 oz. Velveeta cheese

I serve this soup in bread bowls!

Baked Potato Soup

2009-11-13T13:00:00.000-07:00

3 bacon strips, diced
1 clove garlic, minced
1 small onion, chopped
3 T. all-purpose flour
1 t. salt
1 c. half-and-half cream
1 t. dried basil
1/2 t. hot pepper sauce
1/2 t. pepper
shredded cheddar cheese
3 c. chicken broth
fresh parsley
2 large baked potatoes, peeled and cubed

In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.

Chicken and Wild Rice Soup

2009-11-13T12:57:00.000-07:00

3 cans chicken broth
2 cups water
1 box Uncle Bens wild rice
½ cup chopped onion
½ cup butter
¾ cup flour
2 cups half and half or milk
1 ½ cups cooked cubed chicken
½ package bacon, cooked and crumbled

Combine broth, water, rice, and onion in a large pot. Simmer for ½ an hour. Cook bacon and remove from pan. Cook chicken in bacon grease (optional, but tastes so yummy) and remove from pan. Make a roux with butter flour and milk. Combine chicken, roux, and rice mixture together. Top with bacon.

Midwest Chowder

2009-11-13T12:48:00.000-07:00

2 c. diced potatoes
1 ½ tsp. salt
½ c. sliced carrots
½ tsp. pepper
½ c. diced celery
2 c. boiling water
¼ c. chopped onion

Simmer the above for 10 minutes.

In a separate pot, whisk together:
¼ c. melted butter ¼ c. flour
2 c. milk
Stir until thick.

Then add:
10 oz. sharp cheese.
Heat until melted.
Slowly add veggies and 2 cans creamed corn.

Garnish with sour cream and mild shredded cheese.

*If you have more than 3 or 4 in your family, you’ll probably want to double this recipe.

Italian Sausage Soup

2009-11-13T12:31:00.000-07:00

2 3/4 c. chicken broth
1/2 lb. spicy italian sausage
2 c. chopped kale
1/4 c. cream
1 potato or more
1/4 tsp salt
1/4 tsp crushed red peppers

Brown sausage. Add the other ingredients and cook until the potatoes are cooked. This recipe only makes a small amount, so you may want to double or triple the recipe.

Fresh Tomato and Basil Soup

2009-11-13T12:18:00.000-07:00

INGREDIENTS
1 tablespoon olive oil
2 tablespoons butter
1 medium/small onion, finely chopped
6 tomatoes, roughly chopped
2 garlic clove, roughly chopped
2 14oz. cans of chicken broth (28 oz. or 3 ½ cups)
2 tablespoons sun-dried tomato paste
2 tablespoons shredded fresh basil (or about 1 tablespoon dried)
1 cup heavy cream
Salt and ground black pepper

Heat the oil and butter in a large pan until foaming. Add the onion and cook gently for about 5 minutes, stirring frequently, until softened, but do not allow to brown. Stir in the chopped tomatoes and garlic, then add the broth, sun-dried tomato paste and salt and pepper to taste. Bring to boil, then lower the heat, half-cover the pan and simmer gently for 20 minutes, stirring occasionally to prevent the tomatoes from sticking to the base. Allow to cool. Pour the soup into a food processor or blender. IF THE SOUP IS NOT COOL, IT WILL SPRAY ALL OVER WHEN BLENDED. Add the basil and blend to a paste. Add the heavy cream and heat through, stirring. Do not allow the soup to boil. Check the consistency and add more broth if necessary. Adjust the seasoning, pour into bowls and garnish with whole basil leaves. Serve immediately.

*After adding the tomatoes, broth and sun-dried tomato paste to the onions you can blend it before cooking it. I do this when I’m in a hurry.

White Chicken Chili

2009-11-13T11:51:00.000-07:00

2 Chicken breasts

3 T. olive oil

2 medium onions, chopped

4 cloves garlic, minced

2-4oz can mild green chilies, chopped

2 t. ground cumin

1 1/2 dried oregano, crumbled

1/2 t. cayenne pepper

3 -16oz can white beans, ( I use great northern)

5 c. chicken broth

3 c. shredded monterey jack cheese

Garnish with sour cream, more cheese, and tortilla chips.

Place chicken in pot and cover with water, boil until cooked, about 15 minutes. Drain and cool. Heat oil in same pot over medium high heat. Add onions, garlic, chilies, and spices. Cook on low until onions are clear. Add bean, undrained, broth and shredded chicken. Let simmer for 5 minutes. Add cheese 1 cup at a time. Stir to combine.

This Chili is great, people love it. Sometimes I will add cooked rice to my bowl then add the chili, that is yummy too. Also if you substitute low-fat cheese it is a great Weight Watchers dinner!