Homemade Taco Seasoning Mix

Homemade Taco Seasoning Mix

Rated: Submitted By: KATHYESG Photo By: ~TxCin~ILove2Ck Prep Time: 5 Minutes Ready In: 5 Minutes Servings: 4

"Taco seasoning mix is easy to make at home with the right spices, such as chili powder, paprika, onion powder, and garlic powder."

Ingredients:

2 teaspoons hot chili powder 1 1/2 teaspoons paprika 1 teaspoon onion powder 1/2 teaspoon sea salt 1/2 teaspoon garlic powder 1/2 teaspoon ground cumin

1/2 teaspoon oregano 1/4 teaspoon freshly ground black pepper, or to taste 1 pinch cayenne pepper, or to taste (optional) 1 pinch red pepper flakes, or to taste (optional)

Directions:

1.	Mix chili powder, paprika, onion powder, sea salt, garlic powder, cumin, oregano, black pepper, cayenne pepper, and red pepper flakes in a bowl.

ALL RIGHTS RESERVED © 2013 Allrecipes.com

Printed from Allrecipes.com 11/3/2013

Crispy Chicken Costoletta

Ingredients

	The Chicken
4	chicken breasts, cut horizontally, and pounded to about ¼ inch thick or 4 chicken cutlets
2	lemons, zest of
1½	cups plain breadcrumbs
2	tablespoons freshly grated parmesan cheese (optional)
2	eggs, whisked with
2	tablespoons water
3	tablespoons flour
1	teaspoon ground pepper
1	teaspoon kosher salt
	Lemon Sauce
2	garlic cloves, finely minced
1	tablespoon canola oil
2	cups heavy whipping cream
1	tablespoon Dijon mustard
¼	cup fresh lemon juice, plus
1	teaspoon fresh lemon juice
⅛	cup chicken stock
	kosher salt
	fresh ground pepper
1	tablespoon unsalted butter

Directions

For the chicken:.
2 Preheat oven to 200°F.
3 Zest two lemons. Bake zest for about 5 minutes until dry.
4 On one paper plate combine flour, pepper and salt. On another paper plate combine eggs and water, whisk until combined. On another paper plate combine dry lemon zest, bread crumbs and cheese.
5 Place pounded chicken in the flour, coating well, followed by the egg mixture and the bread crumbs.
6 Heat 2 Tablespoons olive oil and 1 Tablespoon butter in a large frying pan over medium heat.
7 Place chicken in pan and cook on each side about 5 minutes until middle is no longer pink. You will need to work in batches, adding more oil and butter as needed.
8 Keep chicken warm in oven at 250°F.
For the lemon sauce:.
1 Over medium heat in a fairly large saucepan heat canola oil. Add minced garlic and sauté about 3 minutes.
2 Add whipping cream and boil until reduced by one-third.
3 Add Dijon, lemon juice, chicken stock and salt and pepper to taste. Simmer about 5 minutes.
4 Remove from heat and stir in butter until melted.

Lasagna

1 cup Ricotta Cheese
1 cup cottage cheese
1/4 cup shredded fresh parmesan cheese
1 tsp dried parsley flakes
1/2 tsp oregano
 
4 cups shredded mozzarella
 
3 layers each:
sauce (reserve 1/2 for top)
noodles
cheese mixture and mozzarella
 
Spread reserved  sauce over top
 
Sprinkle with Parmesan cheese
 
Bake uncovered for 1 hour at 350.

Brazilian Lemonade

Submitted By: Jumala

Photo By: cookin'mama

Prep Time: 10 Minutes

Ready In: 10 Minutes

Servings: 4

“This recipe for 'lemonade' actually uses limes and has the additional sweetness of sweetened condensed milk. Best served immediately."

INGREDIENTS:

2 Limes 3 Cups Water

½ Cup Sugar Ice

3 Tbls Sweetened Condensed Milk

DIRECTIONS:

1. Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk (spray cooking spray into measuring spoon so milk will just slide out), water, and ice.

2. Blend in an electric blender, pulsing 5 times (10 Seconds). Strain through a fine mesh strainer to remove rinds. Press remaining liquid out of rinds with a spoon through the strainer. Serve over ice.

Nutritional Information

4 Servings Per Recipe

Amount Per Serving Calories: 152 | Total Fat: 1.3g | Cholesterol: 5mg

Printed from Allrecipes.com

Low-Fat Zucchini Bread (Vegan, no egg)

(Makes 2 loaves)

Mix the ingredients together and set aside.

1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
3 tsp powdered cinnamon and cloves. You can also use one or the other.
1 cup lightly toasted and chopped pecans or walnuts

In another bowl, mix together:
3 tbsp flaxmeal and 9 tbsp water

Add and mix:
4 tbsp canola or other vegetable oil
2 cups sugar

Then whisk in:
3/4 cup applesauce
1 tbsp vanilla extract
2 1/4 cups grated zucchini (about two small to medium zucchini)

Now add the wet mixture to the dry, whisking it in 1/3rd of the flour at a time, until well mixed. Do not overmix because you don't want to develop the gluten in the flour.

Grease and flour two standard-size loaf pans. Divide the batter equally between the two and smooth down the top.

Bake in a preheated 325-degree oven 60-70 minutes or until a toothpick inserted in the center comes out clean.

Cool on a rack about 15 minutes, then slide a knife around the edges to unmold. Place right-side-up on a rack to cool. This bread also tastes great slightly warm.

Waffles - No Egg

From: Holy Cow Vegan Recipes http://www.holycowvegan.net/

I want to take a moment here to sing the praises of whole wheat pastry flour which I substitute in almost every recipe that calls for all-purpose flour. Since I discovered it, I have been addicted. It produces a nuttier, richer flavor that enhances any baked goodie, and, being made from a whole grain, is much healthier for you too. Flax seeds and applesauce are two other ingredients that have greatly improved my vegan baking efforts, both tastewise and nutritionally.
So there, now all my secrets are out. Hope you have as much fun making and eating these as we did.

Dry ingredients:

1 3/4 cup whole wheat pastry flour (I used half whole wheat flour and half white flour & it worked, jen)
1 tbsp baking powder
1 tbsp sugar
1/4 tsp salt
Whisk these together in a bowl and set aside.

Wet ingredients:

1 1/2 cups soy milk
2 tbsp ground flax whisked with 5 tbsp water
2 tbsp apple sauce
6 tbsp canola oil

Whisk the wet ingredients together and add to the dry ingredients. Mix together but let some lumps remain.
Heat a waffle iron and spray lightly with oil. Make waffles per instructions. (I use an antiquated Toastmaster waffler that makes two square waffles at a time with half a cup of the waffle mixture.)
Enjoy with maple syrup or any fruit compote or syrup of your choice!

Hawaiian Haystacks (Homemade)

From Mel's Kitchen Cafe:

Chicken Sauce for Hawaiian Haystacks

*Makes about 4 cups chicken sauce (enough to serve 4-6 for Hawaiian Haystacks)

2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
3 tablespoons butter
½ onion (about ½ cup), finely chopped
3 cloves garlic; finely minced
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
2 cups milk
1 cup chicken broth

In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.

Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.

Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chow mein noodles.

What I really want to focus on is the chicken sauce. Hawaiian Haystacks are notoriously made with a gravy concocted from cream of chicken soup, milk and sour cream (or some such variation on this theme). In my quest to eliminate many processed foods from our diet, I have long since stopped cooking with condensed soups, but I happen to love this meal and wanted to recreate a from-scratch chicken sauce to make an average Hawaiian Haystack become out of this world (wait, then would it be called a Galactical Haystack??).

Recipe Source: My Kitchen Cafe

Best Ever Chocolate Cake - No Eggs

Cake
3 Cup Flour
2 Cup Sugar
6 Tbsp. baking cocoa
2 tsp. baking soda
1 tsp. Salt

2 Cup Water
2/3 Cup Vegetable Oil
2 tsp. White Vinegar
2 tsp. Vanilla Extract

Directions
Combine: first 5 ingredients
Add: water, oil vinegar, vanilla
Beat: low 1 min
Beat: medium 1 min

Greased 13x9x2 baking pan 40-45 min
or two 8" round pans 35 - 40 min

Bake 350 degrees
Cool on wire rack

Fluffy Chocolate Frosting
1 Cup cold milk
1 (3.9 oz) pkg. instant chocolate pudding
1 (8 oz) container of frozen whipped topping, thawed

Directions
Beat: milk, pudding for 2 min
Beat in whipped topping. Spread over cake.

Refrigerate leftovers. Yield 12 - 15 servings.

Banana & Oatmeal-Based Vegan Waffles Recipe

* 1 ripe banana, mashed
* 2 cups water
* 1/2 cup uncooked rolled oats
* 1 1/2 cups whole-wheat flour
* 2 tsp. baking powder
* 1 tsp. cinnamon
* 1 tsp. nutmeg (best if freshly grated!)
* vanilla extract to taste (optional)



Mix together the mashed banana and water. Add dry ingredients and mix, leaving lumps in the batter. Cook on a waffle iron, according to the manufacturer’s instructions.

The batter also works well for pancakes, and is especially tasty when you add small berries (blueberries, raspberries, blackberries, etc.) to the mix. To make pancakes, pour 1/2 cup of batter into a hot, lightly oiled frying pan. When bubbles rise through the middle of the pancake and break on the top, flip the pancake and cook until browned underneath. (Note: Test the pan before cooking the pancakes by throwing a few drops of water onto it. If the water jumps around and then disappears, the pan is at the correct temperature.)

Top with margarine, syrup, fruits, or preserves.

Sugar Cookies No Eggs

Preheat oven 350 degrees.
Spray cookie sheets with non-stick oil spray or line with parchment paper.

Ingredients
5 cups organic unbleached flour
4 teaspoons Bob's Red Mill Baking Powder
2 cups sugar organic white sugar
1/2 cup almond milk, soy milk, or soy milk creamer
1 tablespoon organic vanilla, almond, coconut or lemon extract
1 13-ounce carton of Whipped Organic Earth Balance Buttery Spread

cream the Earth Balance and sugar together until light and fluffy.
Add baking powder to mixture and beat till incorporated
Add 1/2 cup of almond milk, soy milk, or soy milk creamer.
Add vanilla or your favorite organic flavored extract.
slowly add flour until blended... do not over process.
Refrigerate
The Basic Vegan Sugar Cookie Dough needs to be refrigerated.
Roll the dough in the bowl into a large log shape and wrap with parchment paper.

Add a layer of plastic wrap and carefully seal it and lay on a shelf in your refrigerator.

This log can also be frozen for use at another time.

Oven Cookies
The Basic Sugar Cookie Circles Cut from Refrigerated Log.

Chocolate-Chocolate Chip Cookies (No Eggs)

Ingredients:

Yield:

4 4

4 Dozen

Servings Size

• dozen

• 2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup canola oil (we did butter and canola oil)
• 1 1/2 cups sugar
• 4 teaspoons ground flax seeds (we don't always include these and they turn out fine)
• 1/2 cup soy milk or milk
• 1 tablespoon vanilla extract
• 3/4 cup semisweet chocolate chips

Directions:

1. Preaheat the oven to 350.
2. In a large bowl, sift together flour, baking cocoa, baking soda, and salt.
3. In a separate bowl, mix oil and sugar. Add ground flaxseeds, soy milk and vanilla extracts. Mix well.
4. Fold in the flour mixture in batches until a stiff dough forms or use your mixer
   
5. Add chocolate chips and/or walnuts to finished dough.
6. Roll the cookies into 1" balls and flatten into disks about 1.5" in diameter
   
7. Place on parchment-lined cookie sheets about 1" apart -- they don't spread out very much. If you don't like parchment or don't have any on hand, spray with your favorite non-stick spray, or just grease the pan with margarine or butter. I just use butter and it comes out fine.
8. Bake for 10 minutes.
9. Remove from oven and let cool for about 5 minutes before transferring them to wire racks to cool completely, so that their shape stays nice and circular.

Read more: http://baking.food.com/recipe/chocolate-chocolate-chip-cookies-vegan-290569#ixzz1DEIJyCgE

Diane's Potato, Cheese and Ham Soup

2 raw potatoes cubed
4 baked potatoes cubed
Boil in chicken bullion
Add
1 cup frozen corn
Leftover Ham sliced into bits
1 cup evaporated milk
1 lb. Velveeta Cheese
Heat on high to thicken
Season with lemon pepper or regular pepper and season salt

Delicious soup and even better in bread bowls

Chalece's Pumpkin Chocolate Chip Pancakes

Combine:
2 eggs
1 1/4 c sour cream or buttermilk
4 T. melted butter
5T. pumpkin
1/4 C sugar
1/4 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1/4 tsp all-spice
1 1/4 c flour

for the sauce
bring to a boil:
1 stick butter
1 c sugar
1/4 c butter milk
remove from heat then add
1 tsp vanilla
1/2 tsp baking soda

enjoy

No Egg Sugar Cookies

Ingredients

1 lb. butter

2 cups sugar

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

Add Cooking Step

Directions

1. Cream together butter and sugar. Sift dry ingredients together and mix into creamed mixture. Roll into small balls and place on an ungeased cookie sheet. Press slightly with a fork dipped in sugar. Bake at 350 dregrees for 8 to 10 minutes until lightly browned.

NO EGG PUMPKIN BREAD LOAVES

5 c. flour
4 c. sugar
1 c. oil
3 c. pumpkin
1 c. dates or raisins
1 c. chopped nuts
1 tsp. salt
1 tsp. cinnamon
1 tsp. cloves
4 tsp. baking soda

Reserving 1/2 cup flour, put all ingredients except dates and nuts in large mixing bowl and mix at low speed. Coat dates and nuts with flour and add to cake. Pour into 2 large or 3 medium greased loaf pans and bake in 350 degree oven for 70 minutes.

Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Grilled Fingerling Potatoes

Ingredients

For the roasted garlic-oregano vinaigrette:

• 8 cloves roasted garlic
• 1/4 cup white wine vinegar
• 2 tablespoons fresh oregano leaves
• 2 tablespoons fresh parsley leaves
• 1 tablespoon honey
• 1/2 teaspoon kosher salt
• 3/4 cup olive oil
• 1/4 teaspoon red chili flakes

For the grilled chicken and potatoes:

• 12 fingerling potatoes, scrubbed
• Kosher salt
• Olive oil
• 4 (8-ounce) bone-in chicken breasts
• Freshly ground black pepper

Directions

Fresh oregano sprigs, for garnish

Fresh parsley sprigs, for garnish

For the roasted garlic-oregano vinaigrette:

Combine garlic, vinegar, oregano, parsley, honey and salt in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Stir in the red chile flakes.

For the grilled chicken and potatoes:

Place potatoes in a medium saucepan, cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance. Do not cook the potatoes all the way through because they will continue cooking on the grill. Drain well and when cool enough to handle, slice in half lengthwise.

Heat the grill to medium.

Brush the chicken and potatoes with oil and season with salt and pepper. Place the chicken on the grill, skin-side down and grill until golden brown and slightly charred, 6 to 7 minutes. Turn the chicken over and continue grilling until just cooked through, 5 to 6 minutes. A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side down and cook until lightly golden brown, about 2 minutes. Turn over and continue grilling about a minute longer. Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest 5 minutes before serving. Garnish with oregano sprigs and parsley sprigs.

Fried Zucchini

SHERRY'S FRIED ZUCCHINI
1 lg egg, beaten 1/3 cup low-fat milk 1 cup flour salt and pepper, to taste 6 zucchini, cut steak fry-style 1 cup olive oil, or canola oil In a bowl, mix egg, milk, flour, salt and pepper until smooth. If too thick, add water. If too thin, add flour. Dip zucchini in batter. Deep fry in hot oil. Serve with tomato sauce or TsaTsiki sauce.

Pizza Dough (Bread Machine)

A 1 pound recipe makes one medium- thin 12” pizza. A 1 ½ lb. makes a 15” circle, and 2 lbs. will make 2, 12” pies.

Add ingredients to Bread Pan in order given:

1 lb.
¾ C. Warm Water
1 Tbls. Olive oil
1 ½ tsp. Salt
2 ¼ C. All Purpose Flour
1 tsp. Sugar
1 tsp. Yeast

1 ½ lb.
1 1/8 C. Warm Water
1 ½ Tbls. Olive oil
1 ½ tsp. Salt
3 1/3 C. All Purpose Flour
1 ½ tsp. Sugar
1 ½ tsp. Yeast

2 lb.
1 ½ C. Warm Water
2 Tbls. Olive oil
2 tsp. Salt
4 ¼ C. All Purpose Flour
2 tsp. Sugar
2 tsp. Yeast

Dough-Only Cycle – 1hr. 20 min.

Graham Cracker Crust

8 Graham Crackers
6 Tbls. Melted butter or marg.
3 Tbls. Sugar

Roll crackers into fine crumbs. Combine with butter and sugar, mixing well. Press firmly into a 9 inch pie plate. Chill 45 minutes, or bake at 350˚ for 8 minutes until edges are lightly browned. Cool before filling.

Maple Syrup

1 C. boiling water
2 C. sugar
1/2 tsp. maple

Bring water to a boil, add sugar and stir until dissolved. Add maple.

Slow Cooker Chicken Chili

2 pounds boneless, skinless chicken breast
2 cans diced tomatoes with green chilies, undrained
1 can tomato sauce (variation: 1 can tomato paste)
1 can corn
4 Tbsp taco seasoning
2 can black beans

Place chicken slow cooker. Mix tomatoes, tomato sauce and seasoning; pour over chicken. Cover and cook on low heat for 7 to 9 hours.

Pumpkin Cake

1 pkg yellow cake mix (take out 1 cup)
1 egg
1 cube butter

mix and press into a 9x13 pan

1 Large can pumpkin
2 eggs
2/3 C. can milk
1/2 C. sugar
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves

Mix and pour into pan

Topping
1/2 C. sugar
3 Tbsp melted butter
1 tsp cinnamon
1 C. cake mix

mix together and sprinkle on top

Bake 350 degrees for 40-50 minutes

Cake Mix Cookies

1 pkg. cake mix
1/3 C. oil
2 eggs

Heat oven to 375 degrees. In a large bowl, combine cake mix, oil, and eggs. Stir by hand until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet. With bottom of glass dipped in flour, flatten to 1/4 inch thickness.

Bake for 6-8 minutes or until edges are light golden brown. Cool 1 minute, remove form cookie sheets.

High Altitude(above 3500 feet): add 1/2 C. flour to dry cake mix. Bake as directed.

Chicken Enchiladas

1/2 C. onion chopped
1/8 C. butter
4 oz can diced green chilies
3 C. chicken, cooked (chopped or shredded)
12 oz can evaporated milk
10.75 can cream of chicken soup
1 1/2 C. sour cream
2 C. Monterrey Jack cheese, shredded
10 flour tortillas

Cook onion in butter until soft. Remove from heat. Stir in green chilies and chicken. In a bowl combine evaporated milk, soup and sour cream. Dip tortillas, one at a time, in sauce. Place 3 Tbsp. chicken mixture down center of tortilla. Sprinkle with cheese. Roll up. Place seam down in greased foil pan. Repeat with remaining tortilla. Top with remaining sauce. Cover with extra heavy foil. Label and freeze.

To serve: Thaw, bake covered, 60 minutes at 350 degrees.

10 servings

Parmesan Chicken

8 chicken breasts, strips
2/3 C. Italian bread crumbs
½ C. Parmesan cheese (canned), grated
2 eggs beaten
1 ½ Tbsp. olive oil
1 C. Mozzarella cheese, shredded
3 C. spaghetti sauce
1- 16 oz package spaghetti noodles

Cut chicken breasts into tender strips. Combine parmesan cheese and bread crumbs. Beat eggs. Dip chicken in eggs, then roll in bread crumbs until completely covered. Drizzle with olive oil. Place on greased pan. Cook at 375 degrees for 25-30 minutes.

Sprinkle with mozzarella cheese, serve over spaghetti and sauce.

Freezing Directions
Let cool, flash freeze on a pan in the freezer for 90 minutes. Place in freezer bag. Label and freeze.

To Serve;
Remove desired amount of chicken, place on greased pan, cover with foil. Bake at 350 degrees for 30 min or until hot. Last 5 minutes uncover to let it crisp, when crispy sprinkle with mozzarella cheese, let melt. Serve with spaghetti and sauce.

12 servings

Chicken Alfredo Light

Ingredients:
1 onion, chopped ½ tsp. salt
1 clove garlic, minced ¼ tsp. ground black pepper
2 tsp. vegetable oil ½ C. grated parmesan cheese
2 C. skim milk 16 ounces dry fettuccine pasta
1 C. chicken broth 1 (16 oz) package frozen broccoli
3 Tbls. flour

Directions:

1- In a medium saucepan, heat oil over medium heat. Add onion and garlic, and sauté until golden brown.
2- In a small saucepan, stir together milk chicken broth, flour, salt and pepper over low heat until smooth and thick. Stir into onion mixture. Continue to cook over medium low heat, stirring frequently, until the sauce is thick. Stir in parmesan cheese.
3- Meanwhile, cook pasta in boiling water. Add broccoli to the pasta for the last several minutes of cooking. Continue cooking until the pasta is al dente.
4- Drain the pasta and vegetables, and transfer to a large bowl. Toss with sauce.
5- To dress it up, slice red and yellow peppers to place on top of pasta.

Serve!

allrecipes.com

Homemade Pizza

Ingredients:
1 C. hot water
2 tsp. sugar
3 ½ C. flour
1 Tbls. instant yeast

Directions:

In bowl mix together water, sugar, & 2 C. flour. Add yeast & enough flour to make a soft dough. Turn out onto floured counter & knead dough until elastic (about 3 min or so). Spread on well oiled pan. Bake at 475 degrees for 10 min. Add sauce & desired toppings. Bake 10 min longer.

Note: If baking 2 pizzas, switch shelves halfway through baking time for even cooking.

Sauce:
1-8 oz can tomato sauce
½ tsp. garlic salt
½ tsp. onion powder
½ tsp. italian seasoning
½ tsp. cumin
pinch of ground red pepper

Mix well & spread over crust

Chicken Salad Sandwiches

Chicken Salad Sandwiches

6 chicken breasts cooked and shredded
¾ C. mayo
¾ C. coleslaw dressing
3 stalks celery
salt & pepper
grapes (red, and cut in half)

Mix all together and stuff in crescent rolls. Enjoy!

Peach Cobbler

Ingredients:

16 oz. can peaches

1 yellow cake mix

Oven:

Pour peaches into 9 X 13 pan. Pour cake mix on top. Mix together slightly. Bake about 30 minutes at 350, or until golden brown.

Dutch Oven:

Pour peaches into bottom of dutch over. Pour cake mix on top. Mix together slightly.

Variations:

Add a can of sprite. Drop on top of mixture a few slices of butter.

Hawaiian Haystacks

3 chicken breasts (cooked and shredded)
1 can cream of chicken soup
1 1/4 C. milk

Empty can of soup into sauce pot, add milk, stir until combine. Add chicken and heat until hot. Season with salt & pepper, or garlic salt.

Make 3 C. rice

Toppings: tomatoes, olives, celery, pineapple, green pepper, cheese, coconut, cashews, chow mien noodles, cashews.

Sides Dishes: rolls

Alicia Green

Chocolate Fondue

8 oz chocolate
1 1/2 C. mini marshmellos
3 tbsp. milk
1/2 C. whipping cream

Melt chocolate and marshmallows in sauce pot on low temperature, stir until melted and smooth. Gradually add whipping cream. Cover & keep warm for serving for up to 6 hours.

Food to dip in chocolate:
strawberries, kiwi, bananas, wafer cookies, brownies, rice crispies, pretzels, marshmallows.

Chocolate Fondue:

12 oz. Chocolate
1/4 C. milk
1/4 C. whipping cream
10 Lg. marshmellows

Melt together in sauce pot

Rice Crispy Treats

Prep Time: 10 minutes • Total Time:30 minutes • Servings:12 Mom Rating:

Ingredients
* 3 tablespoons butter or margarine
* 1 package (10 oz., about 40) regular marshmallows
* - OR -
* 4 cups miniature marshmallows
* 6 cups Rice Krispies®

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.


MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.

For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

Poppy Seed Chicken Casserole

4-6 chicken breasts cooked and shredded
2 cans cream of chicken
1 C. sour cream
1 tbsp. poppy seeds
1/2 C. mozzarella cheese shredded

-Combine all ingredients and pour into a 9x13 pan.

1/4 C. butter
1 pkg. Ritz crackers

-Melt 1/4 C. butter and mix with 1 package of smashed Ritz crackers.
-Spread the ritz crackers over the chicken.

-Bake at 350 degrees for 25-30 minutes.

Jessica Gillespie

Cream Puffs

1 C. water
½ C. butter
¼ tsp. salt
1 C. flour
4 eggs

Heat water, butter & salt to a boil in a 2 quart sauce pan. Remove from heat (pour into mixer if desired). With a wooden spoon stir in flour vigorously all at once until mixture forms a ball leaving the sides of the pan. Add eggs one at a time, beating each until mixture is smooth and thick. Drop by spoonfuls about two inches apart onto an ungreased cookie sheet. Bake at 400 degrees for 25-30 min. Do not under cook. They should be dark golden brown. Cool, then carefully cut tops off and fill with almond filling. Drizzle with chocolate glaze or dust with powdered sugar.

Almond Filling
Prepare one 3.5-3.75 oz. pack of vanilla instant pudding using 1 ¼ C. milk. Fold in 1 C. heavy whipping cream(whipped), & ½ tsp. almond extract.

Chocolate Glaze
Heat ½ C. semisweet chocolate chips with 1 Tbls. butter, 1 ½ tsp. light corn syrup until smooth, stirring occasionally. Drizzle over the tops of the filled cream puffs.

Zucchini Bread

Prep: 15 min Bake: 55 min

when the markets are brimming with zucchini, look for the small ones- they’re young and their skins are more tender

1 ½ C. flour
1 tsp. ground cinnamon
½ tsp. soda
¼ tsp. baking powder
½ tsp. salt

½ tsp. ground nutmeg
1 C. sugar
1 C. finely shredded, unpeeled zucchini
¼ C. cooking oil
1 egg
½ C. chopped walnuts or pecans(optional)

1. grease pan
2. combine: flour, cinnamon, soda, baking powder, salt, nutmeg
3. in another bowl mix well: sugar, zucchini, oil, eggs, lemon
4. add dry mixture and stir just until moistened
Spoon batter into pan, bake at 350 degrees for 55-60 min or until toothpick comes out clean. Cool in pan for 10 min. Wrap and store overnight.

Better Homes & Gardens

Amish Friendship Bread

Use gallon size ziplock bag. Do not use metal spoon or bowl for mixing. Do not refrigerate. If air gets inside, let it out. It is normal for the batter to thicken, bubble, and ferment.

Day 1: do nothing
Day 2-5: squeeze bag
Day 6: add 1 cup each of flour, sugar, milk
Day 7-9: squeeze bag
Day 10: in a bowl combine the batter & 1 cup each of flour, sugar, milk

Mix with a wooden spoon or spatula. Pour 4 one cup starts in gallon size bags; date them. Keep one for yourself and give 3 away to friends with these instructions:
To the remainder of the bowl (which isn’t much) add:
1 C. sugar 2 C. flour
½ C. oil ½ tsp. salt
1 tsp. vanilla 1 ½ tsp. baking powder
3 eggs ½ tsp. baking soda
½ C. milk 3 tsp. cinnamon
1 large or 2 small box instant pudding(and flavor)
*optional: nuts, raisins, chocolate chips

Pour into 1 bunt pan, 2 large loaf pans, or 4-5 loaf tins.
Grease pans and bake at 325 degrees for 1 hour, add 15 min. if using 2 or more loaf pans.

Amish Friendship Bread Starter: ___yeast, 1 C. each: milk, flour, sugar

Cheese & Broccoli Soup

4 C. potatoes
1 onion chopped
2 C. sliced carrots
2 C. chopped celery
2 C. cut up broccoli

Boil all veggies, but broccoli, in 4-5 C. water for 10 minutes. Add broccoli & boil for 10 more min. Do NOT drain.

Sauce:
1/4 C. margarine
3 Tbl. flour
2 C. milk
1 lb. velveeta cheese (cubed)
1 tsp. dry mustard
1/4 tsp. pepper
bouillon: 3 cubes or 3 tsp.

In sauce pan, melt butter. Stir in four. Add milk start out with adding 1 C., cook stirring constantly until thick. Add cheese & other ingredients. Mix until smooth. Add to un-drained veggies & heat together but do not boil. Then depending on how thick you like your soup, add up to 1 C. more milk.

A good combination of water and milk: try boiling veggies in 4 C. water, and adding around 1 1/2 C. - 2 C. milk

Chicken and Rice Casserole

6 skinless, boneless chicken breast halves, cut into bite size pieces
2 cups milk
2 cups uncooked white rice
2 (10.75 ounce) cans condensed cream of chicken soup
1 teaspoon seasoned salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl combine the milk, rice, soup and seasoned salt if desired. Mix well. Pour mixture into a lightly greased 9x13 inch baking dish. Add the chicken pieces.
3. Cover dish tightly with aluminum foil and bake in the preheated oven for approximately 90 minutes or until rice is done, stirring every 30 minutes. Uncover the dish and bake for another 15 minutes to allow the rice to brown.

For just my family of 4, I cut the recipe in half

Pumpkin Cobbler

1 15oz can pumpkin
1 12oz can evaporated milk
3 eggs
1 C. sugar
4 tsp. pumpkin pie spice
Substitute for:(2 tsp cinnamon, 1 tsp ginger, 1 tsp nutmeg, 1/2 tsp cloves)

Mix all together, poor into 9x13 pan

Sprinkle yellow cake mix on top, and cut up 1/2 C. butter to add on top.

Bake 1 hr. at 350 degrees

Goes great with: whipping cream or vanilla ice cream!

Jessica's Carmel Popcorn

1/2 stick butter
1/2 C. brown sugar
1/4 C. karo syrup

Stir on med/low heat in sauce pan till boiling & boil for 2 minutes

Add:
1/2 tsp. vanilla

Pop one bag of butter popcorn. Separate out seeds by poring popcorn in strainer.

Add carmel mixture to popcorn!

Old Fashioned Soft Sugar Cookies (So Soft!!!)

Sift together in large bowl:
3 ¼ C. flour
1 tsp. baking soda
½ tsp. salt
Set aside…

Mix:
½ C. soft butter
1 C. sugar
1 egg
1 tsp. vanilla or nutmeg

Beat at medium speed for 2 min.

Add:
½ C. thick sour cream
sifted flour mixture

Preheat oven to 355-400 degrees

Beat at low speed until well blended ( 1 ½ min). Roll out lightly on floured board to ¼ inch thickness. Cut and sprinkle with sugar.

Put on prepared cookie sheet. Dot a raisin in the middle and bake about 12 minutes.


cooks.com

Chocolate Chip Oatmeal Cookies (Erin)

Pre-heat oven to 375
Bake 8-10 min

Cream Together:
1 C. brown sugar (packed)
1 C. white sugar
1 C. butter (room temp. softened)

Add:
2 eggs
2 tsp. vanilla

Mix in:
2 C. flour (1/2 whole wheat or all)
1 tsp. soda
1 tsp. baking powder
1 tsp. salt

After mixer has blended in the majority of flour, keep mixer on and add:
2 1/2 C. oats
Optional: 1/2 C. coconut and decrease oats

When mostly blended add:
1 bag chocolate chips

Tips:
-after the chocolate chips are added, keep mixing and add a little more flour at a time until the dough pulls from the side. A combination of the right amount of flour and slightly chilled dough keeps the cookies from going completely flat when baked!

-depending on size of cookie bake just until they start getting a little golden brown on top. I like to under bake because they firm up after cooling and I prefer on the soft side, especially if you freeze some of the cookies. You will probably think they are not done, but if you want them perfect, take them out anyway and let cool!

Freezer Jam

How to make freezer jams:
1. combine prepared fruit with lemon juice (if listed) in a 6-8 quart saucepot.
2. Add sugar, mixing thoroughly. Let stand 10 minutes
3. Combine 3/4 cup water and fruit jell pectin in a small saucepan. Bring mixture to a full rolling boil. Boil hard 1 minute stirring constantly.
4. Add cooked pectin to fruit mixture. Stir for 3 minutes.
5. Ladle freezer jam into frezzer jars, leaving 1/2 inch headspace. Adjust caps and let jam stand until set, but no longer than 24 hours. Serve immediately, refrigerate up to 3 weeks or freeze up to 1 year.

Strawberry:
Yeild: 5 - 8oz jars
Preparation of fruit: remove caps. crush one layer at a time.
Ingredients:
2 cups crushed berries (1qt.)
2 Tbsp. lemon juice
4 cups sugar
3/4 cup water

Chicken BBQ Pizza

Dough:

BBQ Sauce:
2 T butter
1/2 C ketchup
1 tsp mustard
1 shake Worcestershire sauce
1/4 C vinegar
2 T brown sugar
season ( salt, pepper, season salt)

Toppings:
shredded Chicken (cooked)
bacon
red onion
mozzarella cheese