Cooking Recipes From Blog Friends

8/2/2019 Cooking Recipes From Blog Friends

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ANGEL CAKE DESSERT1 angel food cake1 container of lite whipped topping1 to 2 quarts of strawberriesCut or tear the cake into bite-sized pieces. Wash and cut the

strawberries into halves or quarters, depending on their size. Arrangelayers of cake, strawberries, and whipped topping in an attractive bowl(glass is particularly nice). Decorate the top with several whole berries.*Wendy Lust

Jalapeno Corn

1 16 oz. bag of frozen corn1 8 oz. brick of cream cheese1 stick of margarine (melted)Jalopenos (cut up small) I don't use more than a tablespoon but all

depends on your taste

Put corn in a colander and run warm water over it. Let drain. Mix corn,cream cheese, melted margarine and jalopenos. Bake in 350 degreeoven until heated through - 25 - 30 minutes.*Susan C

YUMMY BANANA BREAD - Super Easy - really it is!!!

2 cups all-purpose flour cup brown sugar, firmly packed

2 tsp baking powder tsp baking soda tsp salt2 tsp cinnamon cup walnuts or any nut you like

1 cup of mashed bananas about 3 bananas cup skim milk cup applesauce4 egg whites

Preheat oven to 350 degrees. Grease loaf pan. Combine first 7ingredients in bowl. Add remaining ingredients and mix by hand justuntil blended. Pour into pan and bang on counter a few times to removeair bubbles.

Bake for 1 hour or until a toothpick comes out clean. Cool for 10 minutesand remove from pan. Cool completely if you can wait. I like it warm.*Debbie Silott


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CREAM CHEESE GOODIES

2 cans of crescent rolls2 8 oz. Bricks of cream cheese

1 cups white sugar1 tsp vanilla1 stick of margarine (melted)1 tsp. cinnamon

Roll out 1 can of crescent rolls in the bottom of a 9 x 13 pan. Mix creamcheese, 1 cup white sugar and vanilla until creamy. Spoon on to rolledout crescent rolls. Unroll 2nd can of crescent rolls onto creamcheese/sugar mixture. Spoon melted margarine onto top layer ofcrescent rolls. Mix remaining cup of sugar with 1 tsp cinnamon andsprinkle on top of melted margarine. Bake for 30 minutes in a 350-

degree oven. Yummmmo!*Susan C

FIESTA CHICKEN N STUFFING

3 eggs cup milk1 cups chopped cooked chicken1 large tomato chopped up3 tablespoons chopped green chilles3 tablespoons chopped green onions

sour cream and salsa optionalcombine eggs and mile, stir in stuffing mix, chicken, tomato, chillies andonionstransferred to a greased microwave safe 9 inch pie plate or square pancover with waxed papermicrowave on high for 3 minutes and stirmicrowave on high for 3 minutes and stircook another 2 more minutes and than let stand 5 minutes and serve.*Vickie Jones

SMOTHERED CHICKEN

Pound chicken breasts (about 3-4 half breasts) and saute on skillet witha little olive oil. Lightly season each side with seasoned salt and garlicpowder.

When chicken is browned and cooked through, add 1/2 cup bacon pieces(cooked...I use the Hormel bacon pieces found in the salad aisle),sauteed mushrooms (optional), handful of sliced green stallions, and 1


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cup of shredded cheddar. Serve from the skillet.*Michele L

PEANUT BUTTER CUPS DESSERT

1 cup peanut butter (smooth or chunky)1 1/2 cups finely crushed graham crackers1 cup powdered sugar1 cup melted butter12 ounces semisweet chocolate chips

In a large bowl, combine the peanut butter, graham crackers, powderedsugar and melted butter. Pour into a lightly greased 9x13 pan. Place inrefrigerator until set.

Melt chocolate chips over a double boiler. Spread over the peanut butter

mixture. Refrigerate until chocolate has hardened. Cut into squares andenjoy! Tastes just like a Reese's Peanut Butter Cup!*Kellie Dickens

FRUIT SALAD

Mix together a small box of instant vanilla pudding and one cup of coldmilk. Fold in 1 tub of cool whip. Add all of your favorite cut up fruit.*Renee Depoorter

CREAMY CILANTRO RANCH DRESSING

1 package dry Hidden Valley Ranch Dressing1 c mayonnaise1 c chopped cilantro2 cloves garlic3 tomatillos (peel paper)1/3 c buttermilk tsp cayenne pepper-1 jalapeno pepper, seeded (optional)Put all ingredients in blender. Blend until smooth.*Tiffany

CAF RIO CHICKEN

1 T Chili Powder1 T Ground Cumin3 cloves minced garlic5 lbs. Boneless/skinless chicken breasts1 small bottle Kraft Zesty Italian (8 oz)


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Put all ingredients in Crock Pot for 4 hours, then shred meat and cook anadditional hour.It's so easy throw it in the crock pot let it cook then stick it in a tortillawith beans and rice and lettuce and tomatoes and you are done.*Tiffany

GOURMET POTATOES

6 Medium potatoes1/4 cup butter1/3 cup chopped green onions3 cups shredded cheese1 to 1/2 cups sour creamsalt and pepper to taste

Boil potaotes in skins. Cool. Peel and shred coarsley. Combine cheese

and butter in pan over low heat, stirring until almost melted. removefrom heat and blend in sour cream, onions, salt and pepper. Fold inpotatoes and bake in greased casserole. Bake 25 minutes at 350degrees.*Kellie Dickens

RASPBERRY SALAD

2 small packs raspberry Jello (or 1 large)1 1/2 cups boiling water2 cups apple sauce

1/2 tsp. lemon juice2 packages frozen raspberries (drain and thaw)Dissolve Jello in boiling water. Stir in all other ingredients. Chill.

I serve it in a clear dessert cup (or clear plastic for picnic) Put a layer ofwhipped cream in cup, then a layer of the raspberry mixture, thenanother layer of whipped cream on top.Then a fresh raspberry on top.This is so easy and yummy and quite elegant looking.*Mary Lib

SHREDDED BAR-BE-QUE CHICKEN & CABBAGE SLAW

SANDWICHES

6 chicken breast1 bottle Annie's Natural BBQ sauce (2 flavors to pick from)1 head purple cabbage1 bottle lighthouse coleslaw dressingpackage of whole wheat hamburger buns or your favorite roll/bun


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*place all ingredients in a crockpot and cook on low for 4-6 hrs. If thechicken is frozen it will need to cook longer than the fresh. Just checkthe chicken - once done pull it apart (shread it) then place back in thecrockpot until it has had a chance to sit and soak up the sauce.*clean & cut the cabbage into wedges. Either chop the cabbage by hand

or you can mince it in the food processor.*mix the cut cabbage w/the coleslaw dressingNow make your sandwich - place the BBQ chicken on the bun, then thecabbage slaw on top of the BBQ chicken (yes cabbage goes on top ofthe BBQ chicken) then either put the bun lid on top or eat open faced.*you can also you 2 bottles of sauce when cooking..it all depends onyour love of BBQ sace.Either way it is simply delicious!!!!*Susan

JELLO SALAD

1 small box of Strawberry Jello1 small box of Raspberry Jello1 can of Crushed Pineapple(do not drain)1 can of blueberry pie filling(I use Comstock)

Place Jello in a 9 X 13 Pyrex dish. Add 2 cups of boiling water, stir untilJello disolves. Add pineapple (with juice) & pie filling. Stir. Cover & placein fridge till Jello sets.

Topping:

8 oz. of sour cream1 brick of cream cheese(softened)1/2 c. sugar1 tsp. vailla

Mix all ingredients until smooth. Frost jello with topping. Keep in fridgeuntil ready to serve.-I make this the night before serving.*Raimi

BURGERS PROVENCAL

1 # Ground Round C. Shredded Zucchini C. Seasoned Bread Crumbs14 oz. Recipe Tomatoes2 C. Sliced Zucchini16 oz. Small White Potatoes


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Mix beef, shredded zucchini & bread crumbs; form into eight -inch-thick patties. Brown on both sides in a large nonstick skillet for 3-4minutes. Stir in tomatoes and sliced zucchini. Bring to a boil, reduceheat, cover and simmer 7-9 minutes, turning patties and stirring 2 or 3times, until zucchini is crisp-tender. Add drained potatoes and simmer 3

minutes longer or until patties are no longer pink in center.*Susie Lang

EASY TORTILLA SOUP

(Put in as much as you like, take out what you don't - this is an eyeball itrecipe!)I start with:1 tub fresh salsa (like AIA or Mexicali - in the deli)1 rotisserie Chicken (deboned and chopped)1 can rotel mexican style

Then add these as you wish!CarrotsCornCelery (chopping the leaves in adds lots of flavor!)Chicken Broth (add less to make thicker, more to make soupier)

Simmer soup together - when ready to eat, pour into soup bowls overbroken tortilla chips and top with sour cream and cilantro! Yummy!*Scrappincheryl

Pasta with Light & Creamy Rose Sauce (Serves 4)

350g penne pasta (or other pasta of choice)4 rashers lean bacon, chopped1 small skinless chicken fillet, chopped into 1cm cubes2 cups broccoli (in very small pieces) or 1 large zucchini (coarselychopped)300g mushrooms, thickly sliced1 large can Carnation Light & Creamy Evaporated Milk2 tbsp cornflour (mixed with a bit of water)6 spring onions, chopped1 tsp minced garlic (or 1 clove, chopped)

2 tbsp tomato pastefreshly ground/cracked black pepper

1. Place sliced mushrooms into a large casserole dish with a bit of water.Steam in microwave on HIGH for 3 minutes.2. Add broccoli (or zucchini) to casserole dish & steam for a further threeminutes. Drain & set aside.3. Heat a large non-stick frypan & to this add the chopped bacon &


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chicken. (No oil needed as there is enough fat in the bacon) Fry untilbrowned. Add steamed vegies to pan & combine well. Transfer mixtureto a large bowl & set aside.4. Bring a large saucepan of water to the boil, add pasta, cooking until aldente. In the meantime...

5. Return the large non-stick frypan to heat, add evaporated milk &tomato paste & then scrape pan, mixing well. Heat milk mixture untilsimmering, then add cornflour paste & stir until mixture thickens.6. Add spring onions & chicken mixture to the pan & heat through well.Add drained pasta to the pan & mix thoroughly.Serve hot .*Kathryn

CARROT CAKE

2 C flour

2 tsp. Baking Powder1 tsp. Salt1 1/2 C Wesson Oil4 eggs--add one at a time2 tsp. Soda2 tsp. Cinnamon2 C Sugar2 C Grated Carrots1/2 C Chopped Pecans

Mix in order given. Bake 350 25-30 minutes.

(9x13 or 3 layer)

ICING

1-8 oz. pkg. Cream Cheese1 box Powdered Sugar1/2 Stick Butter1 tsp. Vanilla

Cream together in order given, and frost cooled cake.*Pam C

THAI SALAD

1 Pkg. Asian Instant Noodles (cooked)(I have used spagetti noodles ifneeded)1 Red Pepper (finely chopped)3-5 Green Onions (chopped)


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Handful PeanutsChopped cooked Chicken Breast

Dressing: C Soya Sauce

C Sesame Oil3 Tbsp Rice Vinegar (I have used plain vinegar- use a bit less)2 Tbsp Sugar(Couple drops hot sauce if you wantI dont)

Mix noodles, pepper, nuts and chicken in salad bowl. Pour dressing overand mix well.*Lisa

BREAKFAST FRITTATA

1 Tbsp Cooking Oil1 C Finely Chopped Onion1 C Diced, Cooked Ham3 C Frozen Hash Browns9 Large Eggs tsp Garlic Powder tsp Salt tsp Pepper

In oil saut onion until soft. Add ham and potatoes. Stir. In another bowlbeat remaining ingredients until smooth. Add ham, onions, and potatoes

to egg mixture. Pour into round casserole dish. Bake uncovered in 400degree oven for about 45 minutes. Cut into wedges.*Lisa

Ranch Chicken

Boneless, Skinless Chicken BreastsThick cut baconBacon greaseHoneyDijon Mustard

Lemon juicePaprikaCrushed Red Pepper (optional)Sharp Cheddar Cheese or a Tex Mex Mixed CheeseCanola oil

To begin, mix together 1/2 cup Dijon or country/grainy mustard with 1/2cup honey. Add juice of 1/2 lemon, 1/2 teaspoon paprika, and 1/2


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teaspoon salt. Sprinkle in some crushed red pepper flakes or cayenne ifyou like things a little spicy.Whisk it together until smooth.Next, rinse the chicken breasts under cool water and pat them dry. Youcan pound them down to be even but I just cook them normal.

Next, just add all the chicken to the bowl with the marinade. Youll wantto cover this with plastic wrap and let it marinate in the fridge for atleast an hourusually I let it go about 2 to 3 hours.While the chicken is marinating, go ahead and fry up some bacon. Next,and this is important, reserve 1/4 cup of the bacon grease, and go aheadand clean out the skillet. Otherwise, itll get too smoky.When youre ready to prepare the chicken, preheat the oven to 400degrees.Remove the chicken from the fridge and pour off excess marinade intothe sink. Heat half of the reserved bacon grease with an equal quantityof Canola Oil in the clean skillet over medium-high to high heat. (We

want to sear the chicken, not cook it completely.) When the grease issufficiently heated, add a batch of chicken to the skillet. Dontovercrowd the skilletjust 3 pieces is usually enough.Watch the chicken, and when it starts to get brown/black on one sideFlip it to the other side. Cook just until brown/blackish areas appear.Each side should cook for a maximum of 1 to 1 1/2 minutes.Repeat with all the chicken breasts, then set them on a large bakingsheet. If you look a little closer, youll notice the chicken is definitely notfully cooked.Go ahead and throw the pan of chicken into the hot oven for abouttwenty minutes to continue cooking. Then remove the pan from the

ovenAnd lay a couple of cooked bacon slices over each chicken breast. Next,grab some grated sharp cheddar and sprinkle it over the top asgenerously as youd like. Just return the pan to the oven for anadditional five minutes, or until cheese is melted and bacon is sizzling.Then serve immediately*Margo

NO BAKE OREO COOKIE BALLS

1 pkg Oreos, crushed (See Note)1 8 oz pkg cream cheese - softened

Chocolate for dipping

Directions:


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Mix the first two ingredients together & roll into 1 inch balls.Refrigerateuntil firm. Dip into melted Milk or Semi-sweet Chocolate or even WhiteChocolate. Drizzle with opposite color Chocolate, if desired.

NoteUse either an 18 oz (1 lb 2oz) bag of Oreo Cookies or 15 oz bag ofMint Oreo Cookies. I actually used the double stuffed.*Darlene

EDAMANE PASTA SALAD

WW points--4Servings--6

3 Tbsp Olive Oil

1/4 C Red Wine Vinegar1/8 Envelope Good Seasons Zesty Italian Dressing1/2 tsp. Salt1/4 tsp. Black Pepper1/4 tsp. Garlic Powder2 pkg. Splenda3 oz. uncooked Penne2 C Edamame (shelled)2 C Tomatoes1 C Cucumbers

Beat first 7 ingredients with wire whisk until well mixed. Set aside. Cookand drain pasta as directed on package. Rinse with cold water: Drain.Cook edamame as directed on package. Rinse with cold water: drain. Inlarge bowl, toss pasta, edamame, remaining salad ingredients anddressing. Cover and refrigerate at least 1 hour before serving.*Pam C

LONE STAR CAVIAR

1 lbs. dried black-eyed peas2 c. Italian salad dressing

2 c. diced green pepper1 1/2 c. diced onion1 c. finely chopped green onion1/2 c. finely chopped jalapeno peppers1 (3-oz.) jar diced pimiento, drained1 T. finely chopped garlic salt to tastehot pepper sauce to taste


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Soak black-eyed peas in enough water to cover for 6 hours or overnight.Drain well. Transfer peas to a saucepan; add enough water to cover.Bring to a boil over high heat. Reduce heat, and allow to boil untiltender, about 45 minutes. Do not overcook. Drain well and transfer to a

large bowl. Blend in dressing and let cool. Add remaining ingredientsand mix well.

Serve with Tortilla Chips!*Cindy D

COLD PASTA SALAD

Ingredients:8 ounces uncooked spiral pasta1-3/4 cups fresh broccoli florets

1-1/2 cups fresh cauliflowerets8 ounces Monterey Jack cheese, cubed1 can (6 ounces) pitted ripe olives, drained and halved1/2 cup quartered cherry tomatoesDRESSING:1/3 cup olive oil1/4 cup white wine vinegar1-1/2 teaspoons Dijon mustard1 teaspoon dried basil1/2 teaspoon salt1/2 teaspoon minced garlic

1/4 teaspoon pepperDirections:Cook pasta according to package directions. Meanwhile, in a largeserving bowl, combine the broccoli, cauliflower, cheese, olives andtomatoes.Drain pasta and rinse in cold water; add to vegetables. In a jar with atight-fitting lid, combine the dressing ingredients; shake well. Pour oversalad and toss to coat. Chill until serving.12 servings*Margo

CREAMY TOMATILLOS DRESSING

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)1 c. mayonnaise1 c. buttermilk2 tomatillos, remove husk, diced1/2 bunch of fresh cilantro1 clove garlic


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juice of 1 lime1 jalepeno (we like it SPICY so we kept the seeds in it, if you like it mild,just remove the seeds)

Mix all ingredients together in the blender.

CHERRY PIE CREAM DESSERT

1 can sweet and condensed milk (I use fat free)1 can crushed pineapple, drained1 can mandarin oranges, drained1 can cherry pie filling (I use lite pie filling and Ruby Red cherry piefilling if I can find it)1 8 oz. container Cool Whip (I use Like Cool whip)

Mix 1st four ingredients together well. Fold in Cool Whip. Refrigerate.

*Veronica

FRIENDSHIP TEA-AKS RUSSIAN TEA

Ingredients1 cup Tang Bev.Mix1/2 cup sugar1/2 cup Instant Tea powder1/2 cup instant lemonade1/2 teaspoon cinnamon1/4 teaspoon ground cloves

PreparationCombine ingredients and store in a tightly covered jar. To serve,combine two teaspoons of tea mix with one cup hot water, or for icedfriendship tea, use one tablespoon per glass of ice water.*Rachel

TOFFEE APPLE DIP

Mix the following together & serve with apple slices:

8 oz. cream cheese c. brown sugar c. white sugar1 tsp. vanilla1 pkg. toffee bits*Deana

POPCORN SALAD


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Dressing:2 c. mayonnaise2/3 c. sugar1 tsp. vinegar

2 c. finely chopped celery1/2 lb. bacon, fried and crumbled1 bag microwave popcorn, popped (9oz regular white popcorn)1/2 c. finely chopped onion1 1/2 c. shredded cheddar cheese

Combine the dressing ingredients and then mix the remainingingredients and serve.*Susan C

CHOCOLATE FUDGE KAHLUA CAKE

1 Betty Crocker Chocolate Fudge cake mix with pudding (followdirections below, do NOT add the ingredients specified on the box) 2 eggs 1/2 cup kahlua 1/4 cup oil 1 pint sour cream (16 oz. or 2 cups) 12 oz. chocolate chips

Mix together. Pour into greased (I just spray with Pam) bundt pan andbake at 350 degrees for 40-50 minutes. Dust it with powder sugar afterit cools for an hour or two.*Janet Ang

MEXICAN CORNBREAD

Grease large cast iron skillet and place in 350 oven.

Grate 1/2 lb. Cheddar Cheese

Cook: 1 lb. hamburger1 large onion--chopped4-5 jalapeno peppers--wash off vinegar

Mix well: 1 C yellow cornmeal1/2 tsp. soda1 tsp. salt


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1/2 C Wesson Oil1 C milk2 eggs beaten1 can creamed corn

Pour 1/2 of corn meal mixture in pre-heated skillet. Sprinkle all of thecheese on top. Add meat mixture on top of cheese. Pour remaining cornmeal mixture on top of meat.

Bake 45 minutes in 350 oven.*Pam C

BLONDE BROWNIES

Melt together:

1 stick Butter2 squares Baker unsweetened chocolate

Add:

2 C sugar3 eggs1 1/2 C flour1 tsp. vanilla1/2 C pecans--optional

Mix well and pour into 9x13 pan (or a jelly roll pan).

Bake 350 for 30 minutes, but check it at 20 minutes. Cut and removefrom pan while warm.*Pam C

FRUIT PIZZATake 2 Pillsbury Sugar Cookie dough rolls ( refrigerated) and press themflat onto a jelly roll sheet. Bake as directed and let cool.Take 1 pkg of Cream cheese and 1 stick of butter and 1 cup of powdered

suga and 1 tsp of vanilla. mix these together in a bowl and spread ontop of cookie.Use your imagination and top with any combo of fruit-bananas, oranges,pineapple, blueberries, strawberries etc. You can also sprinkle coconutor nuts on top. Chill and serve. Cut into pieces with a pizza cutter.Also to keep bananas from turning brown..soak them in orange orpineapple juice.*Kim R


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ROTEL CHICKEN CASSEROLE

3 1/2 lb. chicken7 1/2 bag Nacho Flavored Doritos

1 onion chopped1 can cream of mushroom soup1 can cream of chicken soup1 can Rotel ( which ever flavor you want. I use mild)1 lb. Velveeta Cheese

Boil chicken. Let cool, then debone. Spray 9x13 pan and line withDoritos. Place chicken on top. Heat Rotel, cheese, onion, and soups untilcheese melted. Pour over chicken and chips.

Bake 350 for 20 minutes.

*Pam C

SIMPLE CROCK POT CUBE STEAK

Brown 4-6 pieces floured cube steak (don't cook--just brown theoutsides)

Add to a sprayed crock pot

Mix together1 can cream mushroom soup

1 envelope dry onion soup mix1 can milk

Pour over steaks and cook low 6-8 hoursserve over rice

*Vicki

CURRY CHICKEN

C OLIVE OIL1 ONION

3 CLOVES GARLIC, CRUSHED1 PKG BONELESS SKINLESS CHICKEN BREASTS (chopped in 2 inchchunks) tsp SALT (or to taste)1 CAN COCONUT MILK1 tsp SUGAR1-2 TBSP CURRY POWDER (depends on your taste)


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Heat oil in pan on medium-low, add onions and garlic. Add chickenbreasts, salt and cook through. Pour in coconut milk and when it issimmering well, add sugar and curry powder. Simmer without a lid untilsauce thickens a bit. Serve over rice, with steamed carrots or

cauliflower. Delicious!

NOTE: I always make extra cause this is GREAT served with the rice in awrap for lunch the next day!*Lisa

ORANGE JUICE CAKE

1 box Yellow Cake Mix (pudding in box)1 3 oz. Box vanilla instant pudding cup oil

1 cup orange juice4 eggs cup chopped pecans (sprinkled in bottom of pan)

Add all ingredients except pecans to large mixing bowl and mix well.Spray bundt pan with spray and add chopped pecans in bottom. Addcake mixture on top.

Bake at 325 degrees for 45 50 minutes or until toothpick inserted intocake comes out clean.

Place following items in sauce pan and boil for 2 minutes:1 cup sugar1 stick margarine cup orange juice

Pour over cake soon as it is done.Cool completely before removing from pan.*Melinda Wilson

LIME AID

1 cup lime juice (9 or 10 limes)1 and 1/2 cup sugar8 cups water

Mix together and refrigerate for a couple of hours. Enjoy!*C. Trimble

CHOCOLATE CRACKLES


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1 box of Devils Food Cake Mix1/2 c. of oil2 TBS. of water2 eggs slighlty beaten

Powder Sugar

Preheat oven to 375.In a mixing bowl, combine all ingredients(except Powder Sugar) & mixwell with a fork. Roll the dough into small balls(walnut sized). Roll eachball in powder sugar(I put PS in a small bowl for this). Place onungreased cookie sheet. Bake for 9-10 min.. Let them cool on the cookiesheet for 2 minutes before placing on a cooling rack.

*These are so yummy & so easy to make. They are my boys favoriteafter school snack.

*Raimi

MOCHIKO SWEET CHICKEN

10lbs skinless/boneless chicken cut in 2"cubes1cup Mochiko flour(Asian sweet flour)1cup sugar1cup soyu1cup water1cup corn starchand 2tablespoons ginger

mix all the ingredients in a bowl except chicken &corn starchonce well stirred add corn starch, stir real well again and then addchicken and soak over night in fridge, stirring about 3 times through outthe fridge time. Deep fry in oil and drain on paper towel! It stickstogether a bit while cooking just pull apart. Its so worth the time!*Dianne Yamada

APPLE DUMPLINGS

2 cans Crescent Rolls3 apples--peeled and sliced

2 sticks butter1/2 C sugar1 tsp. cinnamon12 oz. can Mt. Dew (not diet)

Wrap apples in separated Crescent rolls. Place in 9x13 pan. Melt butter.Stir in sugar and cinnamon. Spoon over rolls. Pour Mt. Dew over rolls.


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Bake at 350 for 35 minutes*Pam C

PINEAPPLE SALAD

2 C Crushed Pineapple1 C Sugar2 packets of Knox Gelatin1/4 C cold Water1 C grated Velveeta Cheese1/2 pint of Whipped Cream--Whipped1 C chopped Pecans

Bring to a boil:

Crushed pineapple and sugar.

Mix together the Knox Gelatin and water. Add to the hot pineapplemixture. Let cool. Then add Velveeta Cheese, the whipped cream (whipit up before adding to the mixture), and the pecans. Place in 9x13 panand refrigerate til completely set. Cut into squares and serve.*Pam C

JIFFY COBBLER

1 can fruit pie filling (cherry, apple...)1 box Jiffy yellow cake mix

1/4 cup butter1/4 cup chopped pecans

Lightly grease an 8" x 8" baking pan.Preheat oven to 350 degrees.

Empty the pie filling in the bottom of a baking pan, sprinkle the cake mixon top and cover with thin slices of butter. Bake in a 350 degree ovenfor about 20 minutes. Serve warm with vanilla ice cream.*Susie Lang

CHOCOLATE CHIP PUMPKIN SQUARES

2 cups all-purpose flour (spooned and leveled)1 tablespoon pumpkin-pie spice1 teaspoon baking soda3/4 teaspoon salt1 cup (2 sticks) unsalted butter, room temperature


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1 1/4 cups sugar1 large egg2 teaspoons vanilla extract1 cup canned pumpkin puree1 package (12 ounces) semisweet chocolate chips

DirectionsPreheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inchbaking pan with foil, leaving an overhang on all sides. In a medium bowl,whisk together flour, pie spice, baking soda, and salt; set aside. With anelectric mixer, cream butter and sugar on medium-high speed untilsmooth; beat in egg and vanilla until combined. Beat in pumpkin puree(mixture may appear curdled). Reduce speed to low, and mix in dryingredients until just combined. Fold in chocolate chips. Spread batterevenly in prepared pan. Bake until edges begin to pull away from sidesof pan and a toothpick inserted in center comes out with just a few

moist crumbs attached, 35 to 40 minutes. Cool completely in pan. Liftcake from pan (using foil as an aid). Peel off foil, and use a serratedknife to cut into 24 squares.*Dannelle

TORTELLINI SOUP

2 cans of cream of chicken soup1 box, plus 1 can of chicken broth/stock1/2 c. water1/2 of a white onion chopped

1/4 tsp. of garlic1/2 tsp. Oregano1/2 tsp. Basil2 chicken breasts boiled & cut into small pieces1 c. of sliced carrots1 small bag of frozen broccoli(can use fresh too)1 bag of frozen cheese tortellini

In a stock pot, put all ingredients in except for the tortellini & brocolii.Bring to a boil. Add tortellini & let simmer for 30 minutes. Add brocoli &cook for another 20 minutes.

Enjoy!* I serve warm french bread with the soup.* I have tried this with dry & frozen tortellini, we like the frozen farbetter than the dry.* It is even better the day after.*Raimi

TRIPLE CHOCOLATE CAKE


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1 box chocolate cake mix {18.25 oz.}1 box chocolate pudding {3.4 oz.}1 cup water1/3 cup butter softened

4 eggs1 heaping cup chocolate chips

heat oven to 325grease panmix all ingredients together in large bowl for 2 minutespour into panbake for 55 to 65 minutescool in pan 10 minutescool on rack until colddust with powdered sugar

then devour or slice*Cindy Barriga

PESTO

Get your Cuisinart out to use to make the pesto. This is notcooked in any way!

Start with 3-4 cloves of garlic, chop them up in the bowl. Thenadd one half cup of raw macademia nuts (if you substitute pinenuts add them later with the basil). Process until all is smooth.

Add 8 oz whole Parmesan cheese, cut into cubes and process onand off 8 times. Collect 4 cups of basil, fresh from the garden,and clip off the leaves, do not include stems. Add to bowl andchop 8 times to break up into small pieces. Then add one halfcup of olive oil and one half cup of canola oil through the tubeup top and process until smooth. You will need to stopoccasionally and scrape the side of the bowl with a rubberspatula to mix everything in. Consume right away before itstarts to oxidize. Delicious on freshly cooked linguine as anentree or added to rotelli pasta as a salad.*Kate

VEGGIE QUESADILLAS

Whole Wheat TortillasLofat Shredded Mexican Blend CheeseMushrooms, slicedBroccoliJalepeno, finely chopped


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Onion, dicedIf you want to add chicken add pre-cooked diced chicken brest.

Heat all of the ingredients in the microwave until they are tender.

On the flat tortilla add the veggies (and chicken if desired) and sprinklewith the cheese. Fold the tortilla in half and place on a pan or griddle orGeorge Forman that has been sprayed with non-stick spray. Cook untilgolden and cheese is melted. Cut into triangles and serve with Salsa.

The great part is you can use the veggies the next day to make a greatomlette.*Tiffany H

GO TO SOUP from WEIGHT WATCHERS

In a soup pot:Brown 1lb. ground turkey and 1 small onion - choppedAdd 1 package taco seasoning and 1 package of Hidden Valley RanchDressing seasoning (dry)Add 2 cans R0-Tel tomatoes (I use 1 mild and 1 original)Add 2 cans pinto beansAdd 2 cans chili hot beans (again, I use 1 mild and 1 hot)16 oz frozen cornHeat it through and serve....It is DEVINE! 1 cup=3 pts.*Theresa Grdina

SWISS CHOCOLATE MOUSE

200g Toblerone chocolate (chopped)4 eggs (separated)1 cup thickened cream (whipped)

Melt chocolate in large bowl over hot water (or in microwave), usewooden spoon to mix in egg yolks one at a time. Beat until smooth andthick. Fold in whipped cream, then fold in softly beaten egg whites.Spoon into 4 dishes, refrigerate for several hours. Decorate with gratedchocolate and/or strawberries.

*Lisa Hayes

GREEN CHILI RICE

2 cans condensed Cream of celery soup2 cups sour cream2 cans (8oz) chopped green chilies2 1/2 cups shredded cheddar cheese


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3 cups uncooked Instant rice

In a bowl combine the soup, sour cream, chilies, and two cups of cheese.Stir in the rice. Transfer to a greased baking dish and sprinkle theremaining rice on top. Bake uncovered at 350 for 45 minutes or until

rice is tender.*Kellie Dickens

EASY PEASY POT ROAST

One Beef Rump Roast (buy the cheap cut - it works the best)One envelope of Lipton's Beefy Onion Soup MixPut the Roast in a Crock pot and sprinkle the soup mix over the top.Plug in and let cook until tender (depending on your crock pot).*Regina

CHILI BEEF TACOS(adapted from a Weight Watchers recipe)

2 tbsp chili powder1/2 tsp ground cumin1 tsp olive oil1 small onion(s), chopped (you can skip this if your family doesn't loveonions)2 medium garlic clove(s), minced8 oz uncooked lean ground beef (with 7% fat)

8 oz canned tomato sauce8 oz canned kidney beans, rinsed and drained8 item Regular Taco Shells4 tbsp fat free Ranch Dressing

Toast chili powder and cumin in a medium skillet over medium heat untilfragrant, about 30 seconds. Add oil to skillet and heat; add onion andcook until tender, about 3 minutes. Add garlic and cook until fragrant,about 3 minutes. Add beef and cook until cooked through, about 5minutes. Add tomato sauce and beans; cook 5 minutes more or untilheated through.

Fill each taco shell with 1/4 cup of beef mixture; top each with 1/2tablespoon of fat free ranch dressing. Serve with Spanish Rice andRefried Beans!*Jingle

FRUIT FLUFF


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2 cups Original Bisquick mix2 tablespoons sugar1/4 cup butter or margarine (firm)2 packages (3 ounces each) cream cheese, softened1 cup sugar

1 teaspoon vanilla2 cups whipping (heavy) cream2 cups miniature marshmallows4 cups mixed fresh fruit

1. Heat oven to 375F. Mix Bisquick and 2 tablespoons sugar in mediumbowl. Cut in butter, using pastry blender or crisscrossing 2 knives, untilmixture is crumbly. Press in bottom of ungreased square pan, 9x9x2inches.

2. Bake 15 to 20 minutes or until light brown; cool.

3. Stir together cream cheese, 1 cup sugar and the vanilla in large bowl;set aside. Beat whipping cream in chilled large bowl with electric mixeron high speed until stiff. Gently stir whipped cream and marshmallowsinto cream cheese mixture; spread over crust.

4. Cover and refrigerate at least 4 hours until firm. Cut into 3 rows by 3rows; top each serving with fruit. Store covered in refrigerator.-I usually use blueberries, strawberries, apples, bananas, raspberries.*Julie

ISLAND RED SNAPPER

1 1/2 lbs. fresh red snapper3 tbsp. butter3/4 c. onions, chopped2 cloves garlic, minced1 c. stewed tomatoes4 oz. green chilies, chopped3/4 tsp. basil1/2 tsp. celery salt

1/2 tsp. chili powder1/4 tsp. pepper1/4 tsp. cuminDash Tabasco1/3 lb. grated cheddar cheese1/3 lb. Monterey Jack cheese, grated3 tbsp. parsley, chopped


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Cut red snapper into serving size pieces and place in a buttered 9 x 13inch casserole. In a large saucepan, saute the onion and garlic in butteruntil transparent. Add the tomatoes, green chilies, basil, celery salt, chilipowder, pepper, cumin and Tabasco. Simmer for 20 minutes. Pour thesalsa over the fish. Top with grated cheese. Preheat oven to 350

degrees. Bake fish for 30 to 35 minutes. Sprinkle with fresh parsley.Serves 6.*Rebecca W

SEAFOOD APPETIZER

8 oz package cream cheese (room temperature)1 tablespoon minced dry onionGarlic salt to taste1 small bottle seafood sauce1 tin of flaked crab meat

Dry parsley flakesAssorted crackers

Blend softened cream cheese, minced onion & garlic salt. Spread thismixture into foil lined pizza pan and cover with seafood sauce. Sprinklecrab meat on top and shake dry parsley flakes on for color. Chill in thefridge and then serve with crackers.*Diana L

JELLIED MANDARIN ORANGE SALAD

1 large pkg orange jellol large pkg cream cheese, softened2 1/2 cups boiling water2 tins mandarin orange segments, drainedBeat cream cheese & jelly powder. Gradually add water. Refrigerateuntil partially set (up to two hours) Add oranges and pour into an 8 x 8(or 9 x 9) pan. Cut into squares. (Make day ahead).*Laura J

ROAST WITH POTATOES & CARROTS

Beef Roast6 potatoes, peeled and quartered1 bag baby cut carrots1 envelope Lipton onion soup mix1 12 oz. can of Coke (no substitute!)


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Put roast, potatoes, and carrots in a 9 x 13 pan. Sprinkle dry onion soupmix on top. Pour 12 oz. can of Coke over soup mix. Cover tightly withaluminum foil. Bake in 350 degree oven for about 3 hours.*Susan C

CUCUMBER SANDWICHESMix: 8 oz. pkg cream cheese1 pkg. Good Seasons Italian Dry Salad Dressing1/4 c. mayonnaise

Spread mixture on top of cocktail rye bread.Place cucumber slice on top and sprinkle with dill weed.Tastes best if you mix the spread and let set in refrigerator overnight.*Connie R

ITALIAN BEEF

Rump Roast (Roast with little fat is best)1 pkg Good Seasons dry salad drsg mix1 can beerCook in crock pot until you can shred the beef.Serve meet on hoagie rolls. Juice is great to serve for dipping on theside.*Michelle Krstyen

Zucchini Slice

6 rashes bacon, chopped1 onion, chopped1 cup of grated cheese1 large zucchini, grated1/2 cup vegetable oil5 eggs, lighty beaten1 cup of self raising floursalt and pepper to taste.

Combine all ingredients except eggs and flour. Once all mixed add flourand eggs and mix well.

Grease a slice tray. On moderate oven cook for 30-35 mins or untilbrown on top to your liking.*Tracey

Punchbowl dessert

1 chocolate cake - prepared and baked per instructions on box for 9 x 13cake


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2 - 16 oz. tubs frozen whipped topping, thawed2 - large boxes of instant chocolate pudding (prepared per instructionson box)6 Hershey plain chocolate bars, crumbled

Cut 9 x 13 cake into 3 sections. Crumble first section in bottom ofpunchbowl, layer 1/3 of chocolate pudding on top of cake, 1/3 ofwhipped topping onto pudding and 1/3 of candy bars onto whippedtopping. Continue layering all ingredients. (3 layers).*Susan C

Soup-er Simple Soup

1 1/2 pounds ground beef1 chopped onion1 64 oz V-8 juice

1 can Del Monte mixed vegetables1 can Rotel tomatoes1 can cream style corn1 pouch Uncle Ben's Spanish Rice

Brown beef and onions, drain. In a stock pot, add remaining ingredientsand the beef mixture. Heat thoroughly.

My family loves this soup. I usually throw in a handful of frozen wholekernel corn. This soup freezes well too.*Teresa Wilkins

Bran Muffins

6 cups of all-bran cereal2 cups boiling water1cup oil4 eggs, beaten3 cups sugar1 quart buttermilk5 cups plain flour5 tsp. baking soda

2 tsp. salt24 ounces apple butter2 cups chopped walnuts or pecans2 cups raisins, optional (I use 1 cup raisins & 1 cup craisins)

Pour the boiling water over 2 cups of bran. Add oil. Mix and let standwhile assembling other ingredents. Mix together beaten eggs, sugar,buttermilk and therest of the bran in that order. Sift flour with soda &


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salt. combine all ingredients, stirring in apple butter, nuts and raisinslast. Bake in greased muffin tins at 400 for 15-20 minutes. Mixturekeeps 6 weeks in the refrigerator. Muffins freeze well. Yield: 6 dozen--calories per muffin: 200 with everything - 150 without nuts - 140 usingsplenda

*Lola Fields

GUACAMOLE DIP

4 ripe avocados (they're soft)2 pkgs. McCormick guacamole seasoning (or any dry guacamoleseasoning)1 16oz. Sour Cream1 small jar Pace picante sauce2 cups shredded cheddar cheese (fine is better)6 green onions rinsed and chopped

Pit and mash the avocados in a medium size bowl. Add the seasoningand stir. In a 6 x 6 shallow pyrex (that's what I use) spread out theguacamole. Stir the sour cream before you spread a thin-ish layer of itdirectly over the guacamole. Be sure to cover all the guac or it turnsbrown. Then cover the sour cream layer with the Pace picante sauce (Iuse just about the whole jar and I think it's about 12 oz.) Sprinkle all ofthe cheese directly on top of the picante layer. Chop the green onionsand scatter them over the cheese layer. Serve with tortilla chips orFritos. Yummy!!!*Kat-in-TEXAS

SLOW OVEN STEW - easy & delicious

2 lb. stew beef in 1 1/2 " pieces or chicken pieces2 medium onions, cut in eighths3 stalks of celery, cut diagonally4 carrots, cut in strips1 can diced tomatos1 can tomato sauce1/3 cup quick cooking tapioca2 tsp. salt

1/4 tsp. pepper1/2 tsp. basil2 medium potatoes, cut in chunks

Brown the beef and drain. Combine all ingredients except the potatoes.Bake in large covered casserole at 300 degrees for 2 1/2 hours. Add thepotatoes and continue baking for another hour.*Wendy Lust


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INDIVIDUAL CHICKEN DINNERS

skinless, boneless chicken pieces -breasts, thighs, and/or legs1 can cream of mushroom soup

1 envelope dry onion soup mix4 medium carrots, peeled & quartered4 medium potatoes, peeled & quarteredTear off 4 pieces of aluminum foil, each about 15 X 18 inches. Placechicken piece(s) on each sheet of foil. Place carrot and potato quarterson chicken. Put generous spoonful of condensed soup (1/4 of can) on topof vegetables followed by 1/4 package of onion soup mix. Wrap and sealfoil securely around each individual dinner. Place packets in 9 X 13baking pan. Bake at 350 degrees for 1 1/2 hours or until chicken istender.*Wendy Lust

SCALLOPED APPLES - healthy and yum

4 baking apples1 tsp. cornstarch1/4 cup orange juice1/2 tsp. cinnamonPeel and slice the apples. Put slices in baking dish. Mix juice, cornstarch,and cinnamon; pour over apples. Bake covered in oven at 350 degreesor in microwave, stirring occasionally. Bake until apples are tender.*Wendy Lust

CORN SOUFFLE-always requested for holidays & potlucks

1/2 stick margarine, melted2 eggs, beaten8 ounces lite sour creamone 16 ounce can whole kernel cornone 16 ounce can creamed cornone 8 ounce package Jiffy corn muffin mixCream the margarine, eggs, and sour cream. Add the corn and muffin

mix. Pour into a greased 1 1/2 quart casserole dish. Bake uncovered at350 degrees for 30 to 45 minutes or microwave 20 minutes. Stir halfwaythrough cooking time.*Wendy Lust

Healthier Hollandaise Sauce(no eggs or butter)


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3/4 cup mayo1/4 cup sour cream1 tbsp lemon juice2 tsp prepared mustard

Combine all ingredients and on low heat. Stir constantly until heatedthrough. Makes 1 cup ... double ingredients if you need more.*Laura J

Cooking Recipes From Blog Friends

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