tag:blogger.com,1999:blog-16911872792706716512024-02-08T09:04:19.110-08:00RecipesAnonymoushttp://www.blogger.com/profile/03456000309659331947noreply@blogger.comBlogger87125tag:blogger.com,1999:blog-1691187279270671651.post-39921465601435417952008-08-13T09:44:00.000-07:002008-08-13T09:48:27.001-07:00Barbeque Pork cutlets1 pork roast cut into 1 inch thick slices, or pre-cut pork chops work too<br />8 oz can tomato sauce<br />1/2 c katsup<br />1 t Worcestershire sauce<br />1/2 t onion salt<br />1/2 t liquid smoke<br /><br />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.Anonymoushttp://www.blogger.com/profile/03456000309659331947noreply@blogger.com0tag:blogger.com,1999:blog-1691187279270671651.post-74662773259053524582008-08-13T09:42:00.000-07:002008-08-13T09:44:50.633-07:00Hot refried bean dip2 Large 28 oz cans refried beans<br />2 lb ground hamburger (cooked)<br />2 cans tomato paste (6 oz)<br />Three different cheeses (8 oz each) (eg. sharp cheddar, Swiss, mozzarella)<br />1 packet of chili seasoning<br />Small onion (cooked with hamburger)<br /><br />Directions:<br /><br />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.Anonymoushttp://www.blogger.com/profile/03456000309659331947noreply@blogger.com0tag:blogger.com,1999:blog-1691187279270671651.post-87563714118943203942008-08-13T09:41:00.000-07:002008-08-13T09:42:55.754-07:00Chicken Pot Pie1 box refrigerated pie crust<br />1 can Veg-All mixed vegetables, drained<br />1 can cream of potato soup<br />2-3 chicken breasts cooked and shredded, or canned chicken breast works too<br />splash of milk<br />Salt, pepper, garlic powder, and/or cumin spice to taste<br /><br />Directions:<br /><br />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. <br /><br />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.Anonymoushttp://www.blogger.com/profile/03456000309659331947noreply@blogger.com0tag:blogger.com,1999:blog-1691187279270671651.post-50357067997032228742008-08-13T09:40:00.000-07:002008-08-13T09:41:37.287-07:00Ziti Pasta Bake3 C uncooked ziti noodles<br />1 family-sized jar spaghetti sauce<br />1 large container of cottage cheese<br />1 pkg shredded colby jack cheese<br /><br />Directions:<br /> <br />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.Anonymoushttp://www.blogger.com/profile/03456000309659331947noreply@blogger.com0tag:blogger.com,1999:blog-1691187279270671651.post-79147883035231261952008-08-13T09:39:00.000-07:002008-08-13T09:40:31.587-07:00“I love you cookies”One pkg of jumbo marshmallows<br />2 c flour<br />1/2 t salt<br />1/2 t soda<br />1/2 c cocoa<br />1/2 c butter<br />1 t vanilla<br />1 c sugar<br />1 egg<br />1/2 c milk<br /><br />ICING:<br />1 1/2 c powdered sugar<br />2 T cocoa<br />2 T butter<br />3 T milk<br /><br />Directions:<br /><br />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!Anonymoushttp://www.blogger.com/profile/03456000309659331947noreply@blogger.com0tag:blogger.com,1999:blog-1691187279270671651.post-5771718117214930532008-08-13T09:37:00.000-07:002008-08-13T09:39:02.220-07:00Beef & Broccoli3 T cornstarc, divided<br />1/2 c water, plus 2 T water, divided<br />1/2 t. garlic powder<br />1 lb. boneless steak in strips<br />1/3 c soy sauce<br />2 T oil<br />4 c fresh broccoli<br />1 small onion<br />2 stalks cellery, chopped<br />4 carrots, sliced<br />2 1/2 T brown sugar<br />1 t ground ginger<br />hot cooked rice<br /><br />Directions:<br /> <br />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.Anonymoushttp://www.blogger.com/profile/03456000309659331947noreply@blogger.com0tag:blogger.com,1999:blog-1691187279270671651.post-38191565837727056382008-08-13T09:36:00.000-07:002008-08-13T09:37:39.368-07:00Crock pot chicken cordon bleu6 Chicken breasts pounded into 1/4 inch thick<br />6 slices Swiss cheese<br />6 slices of deli shaved ham<br />1 can cream of chicken soup<br />1/2 c milk<br />Italian bread crumbs<br /><br />Directions:<br /><br />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.Anonymoushttp://www.blogger.com/profile/03456000309659331947noreply@blogger.com0tag:blogger.com,1999:blog-1691187279270671651.post-72785046213182119532008-08-13T09:32:00.000-07:002008-08-13T09:36:18.908-07:00The Best Roast Ever!1 can Cream of mushroom soup with roasted garlic<br />1 box beefy onion soup mix (2 packets)<br />1/3 c apple cider vinegar<br />1 t. rosemary<br />2 garlic cloves<br />3 lb boneless beef chuck roast<br />4 carrots<br />2 parsnips peeled and cut into pieces<br />5 medium red-skinned potatoes, sliced<br /><br />Directions:<br />Whisk soup, soup mix, vinegar, rosemary, garlic in a crock pot. Add beef & turn to coat. Arrange vegetables around meat. Cook 8-10 hours. Garnish with dill.Anonymoushttp://www.blogger.com/profile/03456000309659331947noreply@blogger.com0tag:blogger.com,1999:blog-1691187279270671651.post-2580396045915470192008-07-20T15:59:00.000-07:002008-07-20T16:01:37.395-07:00Cinnamon Rolls from Heaven1 C Warm milk<br />2 Eggs, room temp<br />1/3 C Butter, melted<br />4 1/2 C Bread flour<br />1 t salt<br />2 1/2 t yeast<br /><br />FILLING:<br />3/4 C brown sugar, packed<br />1 3/4 C butter, softened<br />1 (4 oz) pkg cream cheese, softened<br /><br />FROSTING:<br />1/4 C butter, softened<br />1 1/2 C powdered sugar<br />1 t Vanilla extract<br />1/8 t salt<br /><br />Directions:<br /><br />Put warm milk and yeast in bowl to bubble for 5 min. Scramble eggs. Place in bowl with remaining ingredients, add yeast mixture. Mix all together, knead well (5-10 min) and let rise in bowl once. After the dough has doubled in size, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. <br /><br />Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 C butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F. <br /><br />Bake rolls in preheated oven until golden brown, about 15 minutes – suggest covering them with tin foil halfway through to prevent over browning. While rolls are baking, beat together cream cheese, ¼ cup butter, confectioner’s sugar, vanilla extract, and salt. Spread frosting on warm rolls before serving.Anonymoushttp://www.blogger.com/profile/03456000309659331947noreply@blogger.com0tag:blogger.com,1999:blog-1691187279270671651.post-56444150980344959672008-07-20T15:57:00.000-07:002008-07-20T15:59:42.094-07:00Celeste’s pasta salad24 oz pasta (1/2 cheese tortellini and 1/2 penne)<br />1 (8 oz) can artichoke hearts drained and cut up<br />1 C tomatoes diced (romas work well)<br />1 C feta crumbles<br />1 C black olives sliced or chopped<br />1/2 C Slivered almonds<br /><br />DRESSING:<br />1/2 C White wine vinegar<br />1/4 C choped green onion<br />3 Minced garlic cloves<br />1 T dried basil<br />1 t dried dill<br />1/2 C olive oil<br /><br />Directions:<br />Cook pasta according to package directions. Mix with other ingredients. Combine dressing ingredients in a Tupperware and shake vigorously. Pour over salad right before serving.Anonymoushttp://www.blogger.com/profile/03456000309659331947noreply@blogger.com0tag:blogger.com,1999:blog-1691187279270671651.post-2892222909096686312008-07-20T14:37:00.000-07:002008-07-20T15:57:36.190-07:00Chicken tortilla soup1 lb Boneless skinless chicken breasts, shredded<br />1 (15 oz) can crushed or diced tomatoes<br />1 (10 oz) can enchilada sauce<br />1 medium onion or 1/4 C dried onions<br />1 (4 oz) can diced green chilies<br />1 t cumin<br />1 t chili powder<br />1 (14.5 oz) can chicken broth<br />1 (15 oz) can whole kernel corn<br />1 clove garlic, minced<br />1 T dried chopped cilantro<br />2 C water<br />1 t salt<br />1/4 t black pepper<br />1 bay leaf<br /><br />Directions:<br />Combine all ingredients in a 4-6 quart greased slow cooker. Cover and cook on low heat 8-10 hours or on high heat 4-5 hours. Serve with tortilla chips, sour cream and Monterey Jack cheese. May double recipe, and freeze with frozen chicken breasts. Also, you can put frozen breasts in with other ingredients, cook for 8-10 hours, and shred chicken after cooking.Anonymoushttp://www.blogger.com/profile/03456000309659331947noreply@blogger.com0tag:blogger.com,1999:blog-1691187279270671651.post-46734293402178531892008-07-20T14:36:00.002-07:002008-07-20T14:37:32.842-07:00Broccoli Cheese Soup4 C Chicken Broth<br />1 C Water<br />1 C Half & Half<br />4 C Broccoli florets<br />1/2 C Flour<br />1/2 t Dried Minced onions<br />1/4 t Black pepper<br />1 C Grated cheese<br /><br />Directions: <br />In large saucepan, whisk together chicken broth, water, half and half, flour, onion, and pepper. Bring to a boil over medium heat, stirring often, then reduce heat to low. Add broccoli and simmer for 15-20 minutes, until broccoli is tender, but not soft. Stir in cheese and heat until melted completely. Remove from heat at once.Anonymoushttp://www.blogger.com/profile/03456000309659331947noreply@blogger.com0tag:blogger.com,1999:blog-1691187279270671651.post-90926856987605927472008-07-20T14:36:00.001-07:002008-07-20T14:36:49.066-07:00Round Steak with Rich Gravy2 lbs Beef round steak<br />1/4 C Flour<br />2 T Shortening<br />1 Envelope Dry onion soup mix<br />1/2 C Water<br />1 Can Cream of Mushroom Soup<br /><br />Directions:<br />Sprinkle each side of meat with flour & pound in with either meat mallet or the sharp side of a chef’s knife. Cut meat into serving sizes. Melt shortening in large skillet. Brown each side of meat, about 15 minutes. Sprinkle onion soup mix over meat. Mix water and soup, pour over meat. Cover tightly and simmer, occasionally scraping meat from bottom and adding water as needed, for 2 to 3 hours (until tender). Serve meat with gravy.Anonymoushttp://www.blogger.com/profile/03456000309659331947noreply@blogger.com0tag:blogger.com,1999:blog-1691187279270671651.post-10887091178765825852008-07-20T14:34:00.000-07:002008-07-20T14:36:03.494-07:00Parmesan Chicken6-8 chicken breasts<br />2 C Sour Cream<br />2 Cans Cream of Chicken Soup<br />Salt & Pepper to taste<br />Garlic Salt to taste<br />Parmesan Cheese to taste<br /><br />Directions:<br />Combine all sauce ingredients and pour over chicken. Bake for 1 hour at 350 F. Serve over rice or angel hair pasta. I usually sprinkle more parmesan cheese on top before baking.Anonymoushttp://www.blogger.com/profile/03456000309659331947noreply@blogger.com0tag:blogger.com,1999:blog-1691187279270671651.post-46778213985183198422008-07-20T14:33:00.000-07:002008-07-20T14:34:56.792-07:00Pot Lasagna1/2 lbs 1/2" wide egg noodles<br />1 lb Hamburger<br />1/4 C Chopped onion<br />1/2 T Garlic powder<br />1/4 t Basil<br />1 T Salad Oil<br />8 oz Tomato sauce<br />3 C Tomato juice<br />1 t Salt<br />1/4 t Rosemary<br />2 t Oregano<br />1 t Chili powder<br />1 T Italian seasoning<br />2 T Parmesan Cheese<br />2 C Sharp Cheddar<br /><br />Directions:<br />Cook the noodles according to package directions. Drain. Put in deep casserole dish. Add remaining ingredients except cheese. Bake for 45 min. covered @ 325 F. Uncover and sprinkle with cheese. Bake an additional 30 minutes uncovered.Anonymoushttp://www.blogger.com/profile/03456000309659331947noreply@blogger.com0tag:blogger.com,1999:blog-1691187279270671651.post-72018938171691411362008-07-20T14:32:00.000-07:002008-07-20T14:33:34.492-07:00Lemon SquaresCRUST:<br />1 C Butter<br />1/2 C Powdered Sugar<br />2 C Flour<br /><br />FILLING:<br />4 Eggs<br />2 C Sugar<br />1/4 C FLour<br />1/4 C Lemon juice<br /><br />Directions:<br />Mix together the butter and the powdered sugar. Add in the flour and press dough into a 9x13 pan. Bake @ 350 F for 17 minutes. While crust is baking, beat the eggs. Add the remaining filling ingredients to the eggs. When crust is finished baking, pour egg mixture over the top while hot. Bake for another 26 minutes.Anonymoushttp://www.blogger.com/profile/03456000309659331947noreply@blogger.com0tag:blogger.com,1999:blog-1691187279270671651.post-51284312878968278322008-07-20T14:31:00.002-07:002008-07-20T14:32:51.694-07:00Chili Verde2-3 lbs cubed meat (usually use pork)<br />6 tomatillos<br />3-4 T Flour<br />2 long, green chillis<br />2 C Water<br />Onion/salt/pepper/garlic powder to taste<br /><br />Directions:<br />Brown cubed meat in a skillet. Puree tomatillos, chilies, water, and flour in the blender. Pour all ingredients into a crock pot. Cook on low heat all day. Serve with tortillas and cheese.Anonymoushttp://www.blogger.com/profile/03456000309659331947noreply@blogger.com0tag:blogger.com,1999:blog-1691187279270671651.post-1371120286927890252008-07-20T14:31:00.001-07:002008-07-20T14:31:52.978-07:00Ham Rolls1 lb sliced ham<br />20-30 spears cooked broccoli<br />Sliced Swiss cheese<br />2 cans cream of chicken soup<br />1 C mayonnaise<br />2 T lemon juice<br />Dash of curry powder<br /><br />Directions:<br />Cook broccoli spears and set aside. Roll up one slice of Swiss cheese and a couple of broccoli spears into one slice of the ham. Place in casserole dish. Continue rolling up ham until dish is full. Combine soup, mayonnaise, lemon juice, and curry powder and pour over the top of rolls. Bake @ 350 F for 25 minutes. Serve with white rice. Makes about 20 rolls.Anonymoushttp://www.blogger.com/profile/03456000309659331947noreply@blogger.com0tag:blogger.com,1999:blog-1691187279270671651.post-59021699536039373422008-07-20T14:30:00.000-07:002008-07-20T14:31:05.608-07:00Beef Stroganoff1 lb steak, cut into strips<br />1 T Diced, Minced onion<br />2 T Flour<br />1 Can cream of mushroom soup<br />1 Can sliced mushrooms, undrained<br />1/2 t Salt<br />1/8 t Pepper<br />1/4 t Garlic powder<br />1 t Worcestershire sauce<br />1 small container sour cream<br /><br />Directions:<br />Brown steak with the onions until cooked through. Drain if necessary. Add flour, salt, pepper, garlic powder, Worcestershire sauce, soup and mushrooms. Simmer 10 minutes. Add sour cream and heat through. Serve with egg noodles.Anonymoushttp://www.blogger.com/profile/03456000309659331947noreply@blogger.com0tag:blogger.com,1999:blog-1691187279270671651.post-35684665951509203412008-07-20T14:29:00.001-07:002008-07-20T14:30:02.599-07:00Buttermilk Waffles1 stick of butter, melted<br />1 3/4 C Flour<br />1/2 t Salt<br />1 1/2 t Vanilla<br />1 t Baking soda<br />2 t Baking powder<br />1/2 t Cinnamon<br />4 Egg (whites only)<br />1 1/2 C Buttermilk<br /><br />Directions: <br />Keep egg whites separate and beat into stiff peaks. Combine remaining ingredients. Fold in the egg white. Cook in waffle iron.Anonymoushttp://www.blogger.com/profile/03456000309659331947noreply@blogger.com0tag:blogger.com,1999:blog-1691187279270671651.post-80963080764856218992008-07-20T14:28:00.001-07:002008-07-20T14:29:08.373-07:0020 Minute Chicken and Rice Dinner2 T Oil<br />4 Boneless chicken breasts<br />1 Can Cream of Chicken Soup<br />2 C Minute Rice, uncooked<br />1 1/3 C Water<br />1/4 t Paprika<br />1/4 t Pepper<br />2 C Fresh or frozen broccoli, optional<br /><br />Directions:<br />Heat oil in large skillet on medium-high heat. Add chicken, cover. Cook 4 minutes on each side or until cooked through. Remove chicken from skillet. Add soup, water, and seasonings to skillet, stir. Bring to boil. Stir in rice and broccoli. Top with chicken, cover and cook on low for 5 minutes. Makes 5 servings.Anonymoushttp://www.blogger.com/profile/03456000309659331947noreply@blogger.com0tag:blogger.com,1999:blog-1691187279270671651.post-78270840206604403372008-07-20T14:26:00.000-07:002008-07-20T14:28:01.446-07:00Vegetable Pie1 bag frozen shredded hash browns<br />1 medium sliced zucchini<br />salt & pepper to taste<br />1 can diced tomatoes<br />1 carton sliced, fresh mushrooms<br />1 medium sliced yellow squash<br />Cheddar cheese<br /><br />Directions:<br />Put hash browns in a large bowl and thaw completely. Shape hash browns to form a crust in a 9” pie plate. Bake hash browns @ 375 F for about 20 minutes, or until the edges start to turn brown. In a fry pan, sauté the squash, zucchini, mushrooms and tomatoes until tender. Pour vegetables onto the hash brown crust. Sprinkle with cheese and bake for an additional 20 minutes.Anonymoushttp://www.blogger.com/profile/03456000309659331947noreply@blogger.com0tag:blogger.com,1999:blog-1691187279270671651.post-85839691433585040352008-07-20T14:25:00.000-07:002008-07-20T14:26:53.880-07:00Zucchini Skillet1 lb Ground Beef<br />Onion, chopped<br />2 Zucchinis including peel, sliced<br />1 t Salt<br />1 Contained Sour Cream<br />2 Tomatoes, fresh, peeled pieces<br />1 C Corn (preferably fresh and cut off cob)<br />2 t Chili Powder (or more to taste)<br />1 t Garlic powder<br />1/2 t Pepper<br />Shredded Cheddar Cheese<br /><br />Directions:<br />In large fry pan or kettle brown ground beef and onion together. Add zucchini, tomatoes, corn, chili powder, garlic, salt and pepper. Cook until vegetables are tender crisp. Serve in bowl with sour cream and grated cheese.Anonymoushttp://www.blogger.com/profile/03456000309659331947noreply@blogger.com0tag:blogger.com,1999:blog-1691187279270671651.post-11491351072852702442008-07-20T14:24:00.002-07:002008-07-20T14:25:37.880-07:00Teriyaki Chicken6-8 Chicken Breasts<br />1 C Soy Sauce<br />1/4 C water<br />2 Dashes Ginger and Garlic Powder<br />2 T Sugar<br /><br />Directions:<br />Heat all ingredients (except chicken) until warm. When marinade has cooled, pour it over chicken pieces in pan. Marinate for a couple of hours in refrigerator. Drain marinade and bake chicken for about an hour @ 350 F. (Cover with foil for about 30 min. Remove foil and baste occasionally with the juices for last 30 minutes.) Serve with rice.Anonymoushttp://www.blogger.com/profile/03456000309659331947noreply@blogger.com0tag:blogger.com,1999:blog-1691187279270671651.post-50817256403865642762008-07-20T14:24:00.001-07:002008-07-20T14:24:52.658-07:00Biscuits and Sausage Gravy1 lb Bulk Sausage<br />1/2 C Flour<br />1/2 C Butter or margarine<br />1 t Salt<br />1/2 t Pepper<br />5 C Milk<br />Warm Biscuits<br /><br />Directions:<br />In a skillet over medium heat, cook the sausage until no longer pink; drain if necessary. Stir in flour, butter, salt, and pepper. Cook and stir until butter is melted. Gradually add the milk, stirring constantly. Bring to boil, boil and stir for 2 minutes. Serve over biscuits. Serves 4Anonymoushttp://www.blogger.com/profile/03456000309659331947noreply@blogger.com0