Angus Roast Beef Mini Sandwich Trio

Ingredients:

One Loaf of Potato Rosemary Bread
1 pound of Angus Roast Beef
Olive Oil, as needed
10 tsp. Formaggio Trip (Parmesan, Asiago, Romano) shredded
5 tsp. Sweet Onion Dressing
10 tsp. Crumbled Danish Blue Cheese with Cranberries
2 1/2 tsp. Dijon Mustard
2 1/2 oz Provolone, sliced
5 tsp. Cream Balsamic Vinaigrette
5 tsp. Red Peppers, small dice

Directions:

1. Pre-heat broiler on oven to High. Brush sliced bread with small amount of olive oil and place on baing sheet oiled side up. Place into oven and broil for 20 to 30 seconds our until bread browns. Remove from oven and set aside. Once cool, split bread slices into 3 groups.

2. On the first group, place 1 ounce of roast beed onto the toasted side of bread. Drizzle 1 tsp. of sweet onion dressing over the beef, top with 2 tsp. of formaggio trio cheese blend and place onto baking sheet.

3. On the second group, spread 1/2 tsp. dijon mustard onto each slice of bread (toasted side), add 1 ounce roast beef and top woth 2 tsp. of crumbled blue cheese. Place on baking sheet.

4. On the third group, place 1 ounce of roast beef onto the toasted side of the sliced bread. Drizzle 1 tsp. creamy balsamic dressing over the beef and top with 1/2 ounce of provolone cheese. Place onto baking sheet.

5. Place mini sadiches under the broiler for 30 seconds or until cheese melts. Remove from overn and top sanwiches with 1 tsp, of dices roasted red peppers. Refrigerate any leftovers.

Shared By: Natalie

Yummy Honey Chicken Kabobs

Ingredients

• 1/4 cup vegetable oil
• 1/3 cup honey
• 1/3 cup soy sauce
• 1/4 teaspoon ground black pepper
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 cloves garlic
• 5 small onions, cut into 2 inch pieces
• 2 red bell peppers, cut into 2 inch pieces
• skewers

Directions

1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2. Preheat the grill for high heat.
3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently. 

Shared By: Natalie              

Zucchini Oven Chips

4 cup dry breadcrumbs

1/4 cup (1 ounce) grated fresh Parmesan cheese

1/4 teaspoon seasoned salt

1/4 teaspoon garlic powder

1/8 teaspoon freshly ground black pepper

2 tablespoons fat-free milk

2 1/2 cups (1/4-inch-thick) slices zucchini (about 2 small)

Cooking spray

Preheat oven to 425°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425° for 30 minutes or until browned and crisp. Serve immediately.

Share By: Natalie

Breakfast Cake

1 cup sugar
1 cup margarine
2 unbeaten eggs
2 teaspoons vanilla
1 tablespoon vinegar in 1 cup milk
2 1/2 cups flours
1 teaspoon soda
1 teaspoon salt

Cream sugar, margarine, eggs; add vanilla. Mix 1 tablespoon vinegar in 1 cup milk and add alternating with flour, soda, and salt. Spread half of dough in a large greased pan. Sprinkle half topping and cover with rest of dough. Sprinkle rest of topping and optional chopped nuts over top. Bake 35 minutes at 350 degrees.

Topping:
1/4 cup white sugar
3 teaspoons cinnamon
1/3 cup brown sugar

Share By: Natalie

Martha Stewart's Mac and Cheese

8 TB (1 Stick) unsalted butter, plus more for casserole
6 slices good white bread, crusts removed, torn into ¼ to ½ inch pieces
5 ½ c. milk
½ c all purpose flour
2 tsp. salt, plus more for water ¼ tsp.
freshly grated nutmeg
¼ tsp. freshly ground black pepper
¼ tsp cayenne pepper
4 ½ c (about 18 oz) grated sharp white cheddar cheese (I have used yellow)
2 c. (about 8 oz) grated Gruyere or 1 ¼ c (a bout 5 oz) grated Pecorino Romano cheese
1 lb. elbow macaroni  

1. Preheat oven to 375 degrees.  Butter a 3-quart casserole dish; set aside.  Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 TB butter.  Pour melted butter into the bowl with the bread; toss.  Set the bread crumbs aside.  
2.  Warm milk in a saucepan over medium heat.  Melt remain butter in a high-sided skillet over medium heat.  When butter bubbles, add flour.  Cook, whisking, I min.  
3. While whisking, add hot milk a little at a time to keep mixture smooth.  Continue cooking, whisking constantly, until mixture bubbles and thickens, 8-12 mins.  
4.  Remove pan from heat.  Sir in salt, nutmeg, peppers, 3 cups cheddar cheese, and 1 ½ c Gruyere (or 1 c Pecorino romano); set the cheese sauce aside.  
5.  Cover a large pot of salted water and bring to a boil.  Cook the macaroni until the outside of the pasta is cooked and the inside is underdone 2-3 minutes.  Transfer the macaroni to a colander, rinse under cold running water, and drain well.  Stir the macaroni into the reserved cheese sauce.  
6.  Pour mixture into prepared dish.  Sprinkle remaining cheddar and Gruyere (or Pecorino) and bread crumbs over top.  Bake until golden, about 30 mins.

Share By: Mom

Old Fashioned Macaroni and Cheese

2 c. elbow macaroni
Salt and pepper
1 c. shredded sharp cheese
½ T. butter  

Thin White Sauce:
1 T. butter or margarine
1 T. flour
¼ tsp. salt
1/8 tsp. pepper
1 c. milk

Heat oven to 375 degrees
1. Cook macaroni until tender.
2. Place half of the macaroni in ungreased casserole dish and sprinkle with salt and pepper and half the cheese.
3. Place rest of macaroni and sprinkle on remaining seasonings and cheese.
4. Pour white sauce over top.
5. Cover and place cook until bubbly and heated through.  

Sauce:
1. Melt butter in sauce pan; add flour and salt and pepper.
2.Cook over low heat stirring until mixture is smooth and bubbly.
3.Remove from heat and stir in milk.
4. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat.

Share By: Mom

Baked Spaghetti

1 cup chopped onion
1 cup chopped green pepper
1 Tbsp. butter or margarine
1 can (28oz) tomatoes with liquid, cut up
1 can (4oz) mushroom stems and pieces, drained
1 can (2-1/4oz) sliced ripe olives, drained
2 tsp. dried oregano
1 pound ground beef, browned and drained, optional
12oz spaghetti, cooked and drained
2 cups (8oz) shredded Cheddar cheese
1 can (10 3/4oz) condensed cream of mushroom soup, undiluted
1/4 cup water
1/4 cup grated Parmesan cheese

In large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef, if desired. Simmer, uncovered, for 10minutes. Place half of the spaghetti in a greased 13in x 9in x 2in baking dish. Top with half of the vegetable mixture. sprinkle with 1 cup of Cheddar cheese. Repeat layers. Mix the soup and water until smooth; pour over the casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30-35 minutes or until heat through.

Shared By: Mom

Frosted Banana Bars

1/2 cup butter or margarine, softened
2 cups sugar
3 eggs
1 1/2 cups mashed ripe bananas (about 3 medium)
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
pinch salt

Frosting:
1/2 cup butter or margarine, softened
1 package (8oz) cream cheese, softened
2 cups confectioners' sugar
2 tsp. vanilla extract

In a mixing bowl, cream butter and sugar. Beat in eggs, bananas and vanilla. Combine the flour, baking soda and salt; add to creamed mixture and mix well. Pour into a greased 15in x 10in x 1in baking pan. Bake at 350 degrees for 25 minutes or until bare test done. Cool. For frosting, cream butter and cream cheese in a mixing bowl. Gradually add confectioners' sugar and vanilla; beat well. Spread over bars.

Shared By: Mom

Sensational Beef Stroganoff

1lb boneless beef round steak, cut 1/4in thick
2 Tbsp. margarine, divided
1/2 cup chopped onion
1 can Campbell's Cream of Mushroom Soup
1/2 tsp. paprika
1/2 cup sour cream or plain yogurt
Hot Cooked Noodles
Chopped fresh parsley for garnish

1. Slice beef across the grain into very thin strips
2. In skillet over high heat in 1 Tbsp. hot margarine cook 1/2 the beef and 1/2 the onion until beef is no longer pink and onion is tender, set aside. Repeat with remaining margarine, beef and onion.
3. Return meat mixture to skillet. Stir in soup and paprika. Heat through, stirring occasionally. Reduce heat to very low. Stir in sour cream. Gently heat through. Serve over noodles. Garnish with parsley.

Tip: To make slicing easier, freeze beef 1 hour

Shared By: Mom

Creamy Chicken Tortilla Soup

1 cup Pace Chunky Salsa
1 pound boneless, skinless chicken breasts, cut into 1/4 inch pieces
2 cups frozen whole kernel corn
1 can (about 15oz) black beans, rinsed and drained
2 cans (10 1/4oz each) Campbell's Condensed Cream of Chicken Soup
1 soup can of water
1 tsp. cumin
4 corn tortillas (6-in), cut into strips
1 cup shredded Cheddar cheese
1/2 cup chopped fresh cilantro leaves

1. Stir the salsa, chicken, corn and beans in a 4-quart slow cooker.
2. Stir the soup, water and cumin in a small bowl. Pour over chicken mixture.
3. Cover and cook on low for 5 hours
4. Stir the tortillas, 1 cup of cheese, and cilantro into the cooker. Cover and cook for 15 minutes more. Serve with additional cheese, if desired.

Shared By: Mom

Beef and Pasta Medley

3 cups spiral pasta, cooked and drained
1 medium green pepper, julienned
1 cup halved cherry tomatoes
1/2 cup sliced ripe olives
1 pound boneless top sirloin, cut into strips
2 Tbsp. cooking oil
1 bottle (8oz) Italian salad dressing
1 1/2 cups (6oz) shredded provolone or mozzarella cheese
Breadsticks, optional

In large bowl, combine pasta, green pepper, tomatoes, and olives. In a skillet over medium high heat, stir-fry beef in oil until cooked as desired; drain. Spoon meat over pasta. Add dressing to skillet and bring to boil. Pour over pasta mixture; toss to coat. Add cheese. Serve with breadsticks if desired.

Shared By: Mom

Chocolate Zucchini Cake

1/2 cup butter, melted
1/2 cup canola oil
1 3/4 cup sugar
2 eggs
2 cups grated zucchini
2 1/4 cup flour
1 tsp. vanilla
1/2 cup buttermilk
1/2 cup cocoa
1/4 tsp. cinnamon
1 t. salt
1 t. baking soda
1 1/2 tsp. baking powder

topping:
1 cup chocolate chips
3/4 cup brown sugar
1/2 cup chopped nuts

1. Preheat oven to 350 degrees
2. Grease and flour a 9x13 cake pan
3. Combine all ingredients pour in pan
4. Sprinkle with topping
5. Bake for 30-40 mins or until a toothpick comes out clean

Shared By: Meredith

Chicken Rice Bowl

1 cup uncooked instant rice
1 cup chicken broth
1/2 cup chopped frozen green pepper, thawed
1/4 cup chopped onion
2 tsp. olive oil
1 package (9oz) ready -to-use grilled chicken breast strips
1/2 cup frozen corn, thawed
1/2 cup frozen peas, thawed
1 tsp. dried basil
1 tsp. rubbed sage
1/8 tsp each salt and pepper

1. Cook rice in broth according to package directions. Meanwhile, in a large skillet, saute the green pepper and onion in oil for 2-3 minutes or until crisp-tender.
2. Stir in the chicken, corn, peas, basil and sage. Cook, uncovered for 4-5 minutes over medium heat or until heated through. Stir in the rice, salt and pepper.

Shared By: Natalie

Chicken Pot Pie

INGREDIENTS
Crust
1 box refrigerated pie crusts, softened as directed on box

Filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups Progresso® chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
** I add 1 -2 cups cubed cooked potatoes

DIRECTIONS
1 Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. 2 In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. 3 Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust. 4 Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

Shared By: Meredith

Fajitas

Ingredients
12 ounces beef flank steak or bite-size strips of chicken or turkey
1 tablespoon Homemade Fajita Seasoning*
4 6 - 8 inches flour tortillas
2 tablespoons cooking oil
1 cup thin strips of red or green sweet pepper (1 medium)
1/2 cup thinly sliced onion, separated into rings (1 medium)
3/4 cup chopped tomato (1 medium)
1 tablespoon lime juice
Guacamole, Grated Cheese, Bottled salsa, Dairy sour cream (optional)
Lime wedges

Directions
1. If desired, partially freeze beef for easier slicing. If using steak, trim fat from meat and thinly slice steak across the grain into bite-size strips . Place meat strips in a deep bowl. Sprinkle with 2 teaspoons of the fajita seasoning. Cover and chill 30 minutes.
2. Wrap tortillas tightly in foil. Heat in a 350 degree F oven about 10 minutes or until heated through. Meanwhile, in a 12-inch skillet heat 1 tablespoon of the oil over medium-high heat. Add sweet pepper, onion, and remaining 1 teaspoon seasoning. Cook and stir about 3 minutes or until crisp-tender. Remove onion mixture from skillet.
3. Add remaining 1 tablespoon oil and the meat to the skillet. Cook and stir for 2 to 3 minutes until desired doneness for steak or until chicken or turkey strips are no longer pink. Drain well. Return onion mixture to skillet. Stir in tomato. Cook and stir for 1 minute or until heated through. Remove skillet from heat; stir in lime juice.
4. To serve, fill warm tortillas with meat mixture. If desired, top meat mixture with guacamole, salsa, and sour cream. Roll up tortillas. Serve with lime wedges.
5. Makes 4 to 6 servings

Homemade Fajita Seasoning
Ingredients
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Directions
* In a small bowl combine ground cumin; dried oregano, crushed; salt; cayenne pepper; black pepper; garlic powder; and onion powder.

Shared By: Meredith

Hershey’s “Perfectly Chocolate” Chocolate Cake

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

Frosting
1/2 cup butter
2/3 cup HERSHEY®'S Cocoa Powder
3 cups confectioners' sugar
1/3 cup milk
1 teaspoon vanilla extract

Directions
1.Heat oven to 350 F. Grease and flour two 9-inch round baking pans.
2.Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3.Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "Perfectly Chocolate" Chocolate Frosting.
4.To make "Perfectly Chocolate" Chocolate Frosting: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.
5.One Pan Cake: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
6.Three Layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350 F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
7.Bundt Cake: Grease and flour 12-cup Bundt pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost
8.Cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350 F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Shared By: Meredith

Ham and Scalloped Potatoes

6-8 slices ham ( or sometimes I use boneless pork chops)
8-10 medium potatoes, peeled and thinly sliced
2 onions, thinly sliced ( I don't use that much)
1 cup grated cheese- cheddar
1 can cream of mushroom or celery soup
Salt and pepper to taste
Paprika

Toss sliced potatoes in 1/2 tsp. Cream of tarter and 1 c. Water. Drain. Put half of ham, potatoes, and onions in crockpot. Sprinkle with salt and pepper, then grated cheese. Repeat with rest. Spoon soup over the top and sprinkle with paprika. Cover and cook on low 8-10 hours or high for 4 hours.

Shared By: Mom

California Pilaf

2 lbs. Ground beef
2 1/2 c. Water
2 8-ounce cans tomato sauce
1 green pepper chopped
2 small garlic cloves, minced
1 small onion
2 1/2 tsp. Salt
1/4 tsp. Pepper
2/3 c. Ripe olives, sliced
1 c. Raw rice

Brown ground beef, drain fat. Place all in crock pot- stir. Cover and cook on low 6to 9 hours, or on high 3 hours.

Shared By: Mom

Baked Chicken Breasts

6 chicken breasts
1 c. Crushed cornflakes

Combine:
1/2 c. Mayo
1/2 T. Water
1/2 tsp. Pepper
1/2 tsp. Garlic salt

Cover each chicken breast with mayo mixture and then roll in cornflakes. Bake @ 350 degrees for 45-60 min.

Shared By: Mom

Pasta Salad

4 cups cooked pasta
4 cups cooked, cubed chicken (if you’re in a hurry use canned chicken from Costco)
1/2 bunch of green onion chopped
20 oz. Pineapple tidbits
1 1/2 cups mayo
1/4 cup red wine vinegar
2 tsp. salt
1/2 tsp. pepper
2 cups grapes
1 cup chopped pecans
1/2 cup crasins

Shared By: Mom and Meredith

Note from Meredith: I usually cut back on the mayo and the vinegar, recipe seems to make a bit more dressing than you need

Broiled Sirloin Steaks

2 Tbsp. lime juice
1 tsp. onion powder
1 tsp. garlic powder
1/4 tsp. ground mustard
1/4 tsp. dried oregano
1/4 tsp. dried thyme
4 boneless beef sirloin steaks (5oz each)
1 cup sliced fresh mushrooms

In small bowl, combine the first six ingredients; rub over both sides of steaks. Broil 4 in from heat for 7 minutes. Turn steaks; top with mushrooms. Broil 7-8 minutes longer or until meat reached desired doneness and mushrooms are tender.

Shared By: Natalie

Chunky Potato Soup

2 cups water
2 chicken bullion cubes
2 cups cubed peeled potatoes
1/2 cup chopped onion
1/2 cup celery, thin sliced
3/4 tsp salt
1/2 tsp pepper
2 cups milk
2 TBS flour
1 cup sour cream
2 TBS parsley, chopped
1 TBS chives, chopped

1. Bring water, bullion, potatoes, onion, celery, salt, and pepper to a boil. Simmer for 15-20 mins.
2. Add 1 3/4 cup milk.
3. Mix flour and 1/4 cup milk, then add to soup
4. Bring to a boil. Let soup thicken.
5. Mix sour cream, parsley, and chives, then add to soup.

Shared By: Meredith

Chicken Fajitas

Put fajita seasoning on these and simmer
Shredded or chunk chicken
Sliced Green peppers
Sliced onions
Wrap in tortillas with cheese and/or salsa

Shared By: Rachel

Shepherd’s Pie

1 lb cooked ground beef
layer 1 or 2 cans of green beans on top
Add some dry onion soup and cream of mushroom soup
Top with real or instant mashed potatoes
Put in oven for 30 minutes on 350
When done grate some cheese over the top and eat!

Shared By: Rachel

Note: Ryan and Natalie use tomato soup instead of mushroom soup.

Chicken Pockets

1 package crescent rolls or biscuits
3 ounces soft cream cheese
1 cup cooked chicken
dash of salt and pepper
½ tsp seasoning salt
1 Tbls dry minced onion
¼ tsp minced garlic
1 tbls parsley flakes
Mix cheese seasonings and chicken. Fill rolls or flat biscuits with mixture and bake as directed on package – usually about 375 for 12-15 minutes.

Shared By: Rachel

Tasty Onion Chicken

1/2 cup butter, melted
1 Tbsp. Worcestershire sauce
1 tsp. ground mustard
1 can (2.8oz) french-fried onions, crushed
4 boneless, skinless chicken breasts halves (4oz each)

1. In shallow bowl, combine the butter, Worcestershire sauce and mustard. Place the onions in another shallow bowl. Dip the chicken in butter mixture, then coat with onions.
2. Place in a greased 11in. x 7in. baking dish; drizzle with remaining butter mixture. Bake, uncovered, at 400 degrees for 20-25 minutes or until a meat thermometer reads 170 degrees.

Shared By: Natalie

Twice-Baked Deviled Potatoes

4 small baking potatoes
1/4 cup butter, softened
1/4 cup milk
1 cup (4oz) shredded cheddar cheese
1/3 cup real bacon bits
2 green onions, chopped
1 tsp. Dijon mustard
dash paprika

1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 7-10 minutes or until tender, turning once. Let stand for 5 minutes. Cut a thin slice of the top of each potato and discard. Scoop out the pulp, leaving a thin shell.
2. In large bowl, mash the pulp with butter and milk. Stir in the cheese, bacon, onions, mustard and the paprika. Spoon into the potato shells. Return to the microwave-safe plate. Microwave, uncovered, on high for 1-2 minutes or until the cheese is melted.

Shared By: Natalie

Note: We do not eat with green onions

Ultimate Chicken Fingers

2/3 cup Original Bisquick® mix
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or Garlic salt
1/2 teaspoon paprika
3 boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 egg, slightly beaten
3 tablespoons butter or margarine, melted

1.Heat oven to 450ºF. Line cookie sheet with foil; spray with cooking spray.

2.Mix Bisquick mix, cheese, salt and paprika in 1-gallon resealable plastic food-storage bag. Dip half the chicken strips into egg; place in bag of Bisquick mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Repeat with remaining chicken. Drizzle butter over chicken.

3.Bake 12 to 14 minutes, turning after 6 minutes with pancake turner, until no longer pink in center.

Shared By: Meredith

Favorite Chocolate Chip Oatmeal Cookies

1/2 cup butter, softened
1/2 cup margarine, softened
1 cup brown sugar
1 cup sugar
2 eggs
2 tsp. vanilla
1 tsp. salt
2 tsp. baking soda
1/2 tsp. baking powder
2 1/4 cups flour
2 cups old-fashioned oats
1 (11 1/2 oz) package milk chocolate chips

Cream together butter, margarine, and sugars. Add vanilla, eggs and mix well. Add salt, soda, powder and flour and mix just until combined. Stir in oats and chocolate chips. Roll into balls with cookie scoop and bake on ungreased cookie sheet for 10 to 12 minutes at 350 degrees.

Shared By: Meredith

Peanut Butter Cookies

1/2 cup butter, softened
1/2 cup margarine, softened
1 cup creamy peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp. vanilla
1/2 tsp. salt
2 tsp. baking soda
2 3/4 cups flour

Cream butter, margarine, peanut butter, and sugars. Add egg and vanilla and mix well. add salt, soda and flour and mix just until combined. Roll into balls with a cookie scoop, place on ungreased cookie sheet, sprinkle with sugar and press with a fork before baking. Bake for 10 to 12 minutes at 350 degrees.

Shared By: Meredith

Pizza

Here’s an easy dough recipe
11/2 c. warm water( I get it really warm)
1 Tbls/ sugar
1 Tbls active dry yeast
½ tsp. salt
3-4 1/2 c. flour at intervals

Combine water, sugar, and yeast. Let stand for 10 minutes. Add salt – stir. Add 1 ½ c flour and mix well. Gradually add more flour until the dough starts to pull away from the sides of the bowl and it barely sticks to your finger. Cover and let rise for 45 minutes or until double in size. When it’s done shape as desired. We then bake it at 425 for 10-12 minutes even though is says to have it rise again for 30 minutes. (I don’t plan that far enough ahead and don’t like waiting for it to rise two times.) When it’s done baking add the toppings and bake until cheese is melted, like 5 more minutes.
Add whatever toppings you want and Enjoy!

Shared By: Rachel

Sloppy Joes

1 1/2 – 2 lbs cooked hamburger
½ c. catsup
1 c. tomatoe sauce
2 Tbls. Brown sugar
1 Tbls Worcestershire sauce
2 Tbls Vinegar
OR
Just add BBQ sauce
Put on buns or in muffin tin with flat biscuits lining each hole and bake for 12-15 minutes on 350. Ryan’s family did that and they call them BBQ cupcakes.

Shared By: Rachel

Easy Taco Soup

Boil
Can of corn
Can of Black beans
Can of Diced tomatoes
Taco seasoning
Then eat with flour tortillas or tortilla chips and of course…cheese!

Shared By: Rachel

Crockpot Roast

w/ potatoes and carrots if desired
Put all in crockpot then add
Dry ranch dressing mix
Dry intalian dressing mix
Dry onion soup mix
Add some water, don’t need more than about a cup
Cook on high for 3-4 hours and low for 6-7 hours

Shared By: Rachel

Hawaiian Haystacks

(We tried it with cream of chicken, but I don’t like it. So we found a different sauce recipe that we do like, it is a lot like homemade chicken pot pit filling.)
2 chicken breasts
3 Tbls. Butter
½ c. onion
1 tsp. salt
½ tsp. pepper
¼.c flour
2 c. milk
1 c. chicken broth
Melt butter in skillet, add onion and chicken – sauté, then add flour and combine. Cook for one minute to decrease starchy taste. Slowly whisk in milk and broth. Cook, stirring constantly w/ whisk and bring to simmer. Add salt and pepper and continue simmering and stirring until thickened. (It makes a lot - about 4 c. so I make about a third or if I make the whole thing I use what’s left and added veggies to it in a pot pie.)
We like to put cheese, hard chow mein noodles, tomatoes, carrots, celery…on top

Shared By: Rachel

Favorite Frosting

1/3 cup butter, softened but not melted
4 cups powdered sugar (about half of a 2 pound bag)
1/4 cup milk (or more)
1/2 tsp. vanilla
1/2 tsp. almond extract
pinch of salt

In mixing bowl, beat butter slowly with powdered sugar. Add milk and continue to beat. add vanilla, almond extract and salt. If needed, add more milk to make frosting spreading consistency. Color with food coloring if desired.

Shared By: Meredith

Favorite Sugar Cookies

1 cup butter
1 1/2 cups sugar
2 eggs
3 Tbsp. sour cream
1/2 tsp. almond or lemon extract
1/2 tsp. vanilla
1/2 tsp. baking soda
1/4 tsp. salt
3 1/4 cups flour

Cream butter and sugar. Add eggs, sour cream, almond or lemon extract and vanilla and mix well. Add soda, salt and flour and mix on low just until combined. Roll dough into a ball, wrap in plastic and refrigerate 3 to 4 hours. Roll out on floured surface and cut into shapes. Bake on ungreased cookie sheets at 375 degrees for 6 to 8 minutes. (These cookies don't brown.) Cool on racks, then frost and decorate!

Shared By: Meredith

Mexican Chicken Corn Chowder

1 1/2 pounds boneless, skinless chicken breast cut into bite-size pieces
1/2 cup chopped onions
1 to 2 cloves garlic, minced
3 Tbsp. butter
2 chicken bouillon cubes
1 cup hot water
1/2 to 1 tsp. ground cumin
2 cups half and half
2 cups shredded Monterey Jack Cheese
1 (14 3/4oz) can cream-style corn
1 (4oz) can diced green chilies, undrained
1/4 tsp. Tabasco sauce
1 medium tomato, chopped
fresh cilantro

In Dutch Oven or large saucepan, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin; bring to boil. Reduce heat, cover and simmer for 5 minutes. Add half and half, cheese, corn, chilies, and Tabasco sauce. Cook and stir over low heat until the cheese is melted. Stir in chopped tomato. Serve immediately. Garish with cilantro, if desired.

Shared By: Meredith

Note from Meredith:
I substitute a can of rotel tomatoes (original version) for the Tabasco sauce and chopped tomato. We like to eat the soup over tortilla chips and garnish with avocado or guacamole and sour cream.

Quick Chicken Noodle Soup

4 chicken beast
Boil chicken in water for 20 minutes and cut up into small pieces.

5 carrots, sliced
1 stalk celery, sliced
1 onion, chopped
2 quarts water
4 chicken bouillon cubes
Boil vegetables, bouillon and water together for 15 to 20 minutes. Add cut up chicken.

1 (10 3/4oz) can of cream of chicken soup
1 tsp. basil
pepper to taste
1 cup frozen peas
1/2 of (11oz) package Grandma's Frozen Homemade Noodles, thawed
Add cream of chicken soup, basil, and pepper and bring to boil again before adding defrosted noodles and peas. Cook for an addtiononal 5 minutes. (You can use 2 quarts of chicken broth instead of water and bouillon)

Shared By: Meredith

Spinach, Chicken and Pasta Salad

16 oz bowtie pasta, cooked al dente

Dressing:
1 cup vegetable oil
2/3 cup bottled Teriyaki sauce
2/3 cup white wine vinegar
6 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. pepper

1 (10oz) bag fresh spinach
1 (6oz) bag craisins
3 (11oz) cans mandarin oranges, drained
2 (8oz) cans sliced water chestnuts, drained
1/2 cup parsley, chopped
1 bunch green oinions, chopped
1/4 cup sesame seeds, roasted
6 oz honey roasted peanuts
2 cups cooked chicken, cut into small pieces

Blend dressing ingredients together in blender or food processor. Mix dressing and cooked pasta in medium bowl and marinate for two hours. Combine rest of salad ingredients in large salad bowl, add paste and dressing and toss.

Shared By: Meredith

Apple Cake

1 1/2 cup oil
2 cups sugar
3 eggs
3 cups flour
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
3 cups diced, tart apples
1 cup walnutsor pecans
2 tsp. vanilla

Mix all ingredients. Pour into a greased 10" tube pan. Bakes at 325 degrees for 1 hour and 15 minutes. Remove from oven and prepare glaze.

Glaze
Melt 2 Tbsp. butter in pan. Add 2 Tbsp. brown sugar, 2 Tbsp. granulated sugar, and @ Tbsp. heavy cream or evaporated milk, mixed with 1/4 tsp. vanilla. Boil for 1 minute. Remove from heat and spoon over warm cake. Cool in pan before removing.

Shared By: Meredith

CHOCOLATE BUTTERSCOTCH SCOTCHEROOS

1 c. corn syrup
1 c. peanut butter
1 (6 oz.) pkg. chocolate chips
1 c. sugar
6 c. Rice Krispies
1 (6 oz.) pkg. butterscotch chips

In large saucepan, cook corn syrup and sugar over medium
heat, stirring frequently, until mixture begins to boil.
Remove from heat. Stir in peanut butter. Mix in cereal.
Press in buttered 9x13 pan. Melt over hot (not boiling)
water chocolate chips and butterscotch chips, stirring
constantly until smooth. Spread over cereal mixture. Chill
until firm, about 15 minutes.

Shared By: Natalie

Candy Bar Salad

1-1/2 cups cold 2% milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
4 large apples, chopped (about 6 cups)
4 Snickers candy bars (2.07 ounces each), cut into 1/2-inch pieces

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving.

Shared By: Natalie

Cinnamon Sugar Banana Bread

3/4 cup butter
1 1/2 cups sugar
1 1/2 cups(3-4) ripe bananas, mashed
2 eggs
2 tsp. vanilla
1/4 cup sour cream
1 tsp. baking soda
1 tsp. salt
2 cups flour
1 1/2tsp. Cinnamon

Mix softened butter, sugar, bananas until creamy. Add eggs, vanilla, sour cream. Mix again. Add soda, salt, cinnamon, and flour last. Mix. Pour into greased loaf pans (2 large or 4 small). Bake at 350 degrees for 30-35 minutes. While bread is hot, spread with butter and sprinkle with cinnamon sugar.

Shared By: Meredith

Chicken Tacos

4 breast boneless, skinless chicken
1 packet taco seasoning
1 medium jar of salsa

Put chicken into crock-pot and pour salsa and taco seasoning on top. Let cook on low for 7-8 hours. Shred chicken and serve with flour tortillas. Top with sour cream, sheared cheese, lettuce, and tomatoes.

Shared By: Meredith

Cafe Rio Salad

There are 3 parts to this salad: the rice, the pork, and the dressing

Lime-Cilantro Rice
2 Tbsp. oil
4 cups long grain rice (6 cups water)
1 bunch cilantro, finely chopped
Juice of 2 limes
2 tsp. crushed garlic

Heat oil in a large skillet. Add rice, cilantro, and garlic. Sauté 3-5 minutes, stirring frequently. Add water and lime juice and bring to a boil. Then reduce heat and simmer until all the liquid is absorbed by the rice (about 20 minutes). You can also use a rice cooker if you have one.

Cafe Rio Pork
Pork roast
1(16oz) bottle of salsa
1 can of coke
2 cups brown sugar

Place pork in crock-pot and fill it half way up with water. Cook roast on high for 5 hours. Drain off water. Cut pork in thirds. Mix together ingredients (salsa, coke, and brown sugar) and put on top of the pork. Cook an additional 3 hours on high. Shred pork with forks. Leave it on low until ready to serve.

Creamy Tomatila Salad Dressing
1 packet hidden valley ranch buttermilk dressing
1cup buttermilk
1 cup mayo or sour cream
2-3 tomatillas (peel off outer leaf/shell)
1tsp. crushed garlic
3/4 bunch fresh cilantro
1tsp. cayenne pepper
Juice from 1 lime
Salt and Pepper

Shared By: Meredith

Easy Pumpkin Muffins

1 1/2 c. sugar
3/4 c. oil
3 eggs
1 lb. can pumpkin (15 oz. can works fine)
1 1/2 c. flour
1 1/2 tsp. soda
1 1/2 tsp. cinnamon
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla

Measure all ingredients in a big mixing bowl. Beat together well for 5 minutes.

Add 1 c. chocolate chips - if desired.

Pour into cupcake pans (fill more than 1/2 full). Bake at 400 degrees for 18 minutes.

Shared By: Natalie

Buttons and Bowknots

2 cups flour
1/4 cup sugar
1 Tbsp baking powder
1 tsp salt
1 tsp nutmeg
1/4 tsp cinnamon
1/4 cup oil
3/4 cup milk
1 egg, beaten

1. Mix all ingredients. Knead on lightly floured board 15-20 times. Roll out 1/2" thick.
2. Cut with doughnut cutter (or use a biscuit cutter and a bottlecap). To make Bowknots, twist ring into figure 8. Place centers (buttons) and Bowknots on a baking sheet. Bake at 400 for 8-10 minutes.
3. Immediately after baking, dip each into melted butter and then roll in sugar.

Shared By: Natalie

Sour Cream Enchiladas

1 cup sour cream
3 cans cream of chicken soup
2 cups grated cheddar cheese
2 doz. Flour tortillas
1/2 cup chopped green onions
2 T. Chopped green chilis
2 cups chunk pieces chicken

Heat soup, sour cream, onions, green chilis, and meat in a saucepan.  Warm tortillas.  Put spoonful of soup mix and some cheese in center of each tortilla and roll up. Pour rest of sauce over top and more cheese.  Bake at 350 degrees for 20 minutes

Shared By: Mom