Wednesday, August 13, 2008

Barbeque Pork cutlets

1 pork roast cut into 1 inch thick slices, or pre-cut pork chops work too
8 oz can tomato sauce
1/2 c katsup
1 t Worcestershire sauce
1/2 t onion salt
1/2 t liquid smoke

Mix together tomato sauce, worcestershire sauce, onion salt, and liquid smoke in a skillet. Season pork with salt and pepper to taste and then add to sauce mixture in skillet. Cook on simmer for about one hour or until chops are done through the middle. Turn occasionally.

Hot refried bean dip

2 Large 28 oz cans refried beans
2 lb ground hamburger (cooked)
2 cans tomato paste (6 oz)
Three different cheeses (8 oz each) (eg. sharp cheddar, Swiss, mozzarella)
1 packet of chili seasoning
Small onion (cooked with hamburger)


Brown the hamburger. Sauté onion with hamburger. Put ingredients in the crock pot and let cook until all the ingredients mix together and are ready to serve. Serve with chips.

Chicken Pot Pie

1 box refrigerated pie crust
1 can Veg-All mixed vegetables, drained
1 can cream of potato soup
2-3 chicken breasts cooked and shredded, or canned chicken breast works too
splash of milk
Salt, pepper, garlic powder, and/or cumin spice to taste


Mix the chicken, soup, and vegetables in a bowl. Add a splash or two of milk so that the mixture isn’t too dry or pasty. Salt and pepper and/or garlic salt, cumin spice to taste.

Spray pie pan with cooking spray and unroll one roll into bottom of pan. Pour in chicken mixture and put other roll on top. Pinch the sides and then cut four slits on the top. Bake at 375º for about 35-45 minutes or until brown.

Ziti Pasta Bake

3 C uncooked ziti noodles
1 family-sized jar spaghetti sauce
1 large container of cottage cheese
1 pkg shredded colby jack cheese


Preheat oven to 350 degrees. Layer in 9 X 15 pan: ½ jar sauce, noodles, cottage chest, and shredded cheese. Repeat with rest of sauce and rest of shredded cheese. Cover with foil and bake about 60 minutes.

“I love you cookies”

One pkg of jumbo marshmallows
2 c flour
1/2 t salt
1/2 t soda
1/2 c cocoa
1/2 c butter
1 t vanilla
1 c sugar
1 egg
1/2 c milk

1 1/2 c powdered sugar
2 T cocoa
2 T butter
3 T milk


Cream sugar, butter, and vanilla. Add milk and egg. Blend in dry ingredients. Mix until well combined. Make your dough balls and place 2 “ apart on a cookie sheet. Parchment works well because the cookies are messy. Bake @ 350 for 8 minutes. While cookies are baking, cut jumbo marshmallows in half and make the icing. After 8 minutes, take cookies out and push one half of marshmallow into the hot cookie. Bake for 1 more minute. Take cookies out, and while still hot, drizzle frosting over the top to cover the marshmallow. Let cool completely. The milk in the frosting may need to be adjusted to get the right consistency for drizzling. Enjoy!

Beef & Broccoli

3 T cornstarc, divided
1/2 c water, plus 2 T water, divided
1/2 t. garlic powder
1 lb. boneless steak in strips
1/3 c soy sauce
2 T oil
4 c fresh broccoli
1 small onion
2 stalks cellery, chopped
4 carrots, sliced
2 1/2 T brown sugar
1 t ground ginger
hot cooked rice


Combine 2 T cornstarch, 2 T water & garlic powder until smooth. Add beef & toss. Stir fry beef in oil & remove from pan. Stir fry veggies until tender. Return beef to pan with veggies. Combine soy sauce, brown sugar, ginger, and remaining corn starch and water until smooth and add to pan. Cook & stir for 2 minutes. Serve over hot rice.

Crock pot chicken cordon bleu

6 Chicken breasts pounded into 1/4 inch thick
6 slices Swiss cheese
6 slices of deli shaved ham
1 can cream of chicken soup
1/2 c milk
Italian bread crumbs


Place slice of cheese & ham on each breast. Roll up & secure with a toothpick. Place in bottom of crock pot. Mix soup & milk. Pour over chicken. Sprinkle with breadcrumbs. Cook on low heat for 6-7 hours.