Somewhat Home

8/10/2019 Somewhat Home

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Somewhat Home-made

Cooking

Connie MoyersRoosevelt County

Extension Home Economist


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Somewhat Home-made

Cooking

Home cooked meals? No time to cook? For many people, cooking seems like a serious chore. Itseems much easier to just order some takeout food, stop at a restaurant, or pop a ready-mademeal into the microwave. Its not so much a matter of laziness, but of time. A lot of people haveoverstuffed schedules and often feel there is no time to devote to food preparation.

Included in this booklet are techniques for combining fresh ingredients with specially selectedstore bought items or convenience foods. Whether you call it semi-homemade, shortcut cookingor almost homemade the results--mouthwatering meals and desserts, prepared in minutes thattaste like they were made from scratch.

We all want home-made flavor in the foods we serve our families and ourselves. But we dontwant all the fuss that comes with homemade. So Somewhat Home-made can be the best ofboth worlds. There are several options for Somewhat Home-made Cooking.

Embellish certain helpful supermarket products by adding ingredients to them.

Use shortcut products in our homemade recipes to cut down on prep time.

Or we can choose assembly-like recipes, where were basically putting various products

and ingredients together to make tasty and interesting dishes.

Convenience foods are those that are partially or fully prepared. They can be canned, frozen,ready-to-eat, ready-to use or packaged mixes. When deciding what to buy, think about yourtime, energy, the quality of the food you can purchase and your food budget. Many conveniencefoods are actually less expensive than the home-prepared counterpart.

For easy recognition the convenience foodsare identified with bold font in the followingrecipes.


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Some specific products that lend themselves to theSomewhat Home-made Cooking

Frozen or refrigerated pesto Refrigerated minced garlic

Prepared pie crustregular, graham cracker or cookie

Frozen bread dough, white or wheat

Frozen rollsdinner, Texas or cinnamon rolls

Whole rotisserie chicken--use when recipes call for shredded chickenjust remove theskin

Canned chicken breast

Shredded cheese

Bottled marinara sauce--use when tomato or red sauce is called for

Pizza sauce, pasta sauce or alfredo sauce

Bottle salsa Bottled or canned enchilada sauce

Biscuit mixmake biscuits, pancakes, waffles and other dishes.

Cake mixreplace the oil with lower calorie ingredients such as strong coffee, fat-freesour cream, lemon yogurt or applesauce

Frozen whipped toppinguse light or fat free instead of whipped cream

Instant or Cook and Serve pudding mixes

Cream of mushroom soup (or other flavors)can be used instead or making a gravy orcream sauce for casseroles

Canned brothmuch easier than making broth from scratch

Concentrated coffeemuch easier than brewing strong coffee for your baking recipes,buy a bottle and keep it in refrigerator once it is opened

Canned or frozen vegetables Salad dressing--for flavor or marinades

Dry salad dressing mixes

Frozen shredded hash browns or OBrien potatoes

Boxed scalloped or au gratin potatoes

Crescent Roll dough, canned biscuits or puff pastry

Crescent dough now comes in seamless dough sheet

Prepared salads or produce

New products are available every day. Shop some time when you have extra time to lookaround.
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5/22

Breakfast

Southwest Egg and TaterTot Casserole2 tablespoons butter1/2 large onion, diced1 green bell pepper, diced1 red bell pepper, diced12 large eggs1 1/2 cups shredded Cheddar cheese,

dividedSalt & pepper, to taste3 cups frozen tater totsChopped cilantro, for garnish

Salsa, sour cream, any extra toppings you'dlike

Preheat oven to 350 degrees. In a largeskillet, melt butter over medium heat. Sautonions and peppers 5 to 7 minutes or untilsoftened. Crack 12 eggs into large bowl and

whisk together with salt and pepper. Add incooked veggies and 1 cup cheese. Pour intogreased 9x13 baking dish. Place tater totsonto egg mixture and sprinkle withremaining cheese. Bake for 30 to 35

minutes or until cheese is melted and eggcasserole doesn't jiggle. Top with cilantroand cut into pieces. Serve warm

Of course you could add somejalapeno or green chile, to taste, for a

really spicy meal.

Sausage, Biscuit andGravy Casserole1 can (7.5 oz.) buttermilk biscuit

dough1 lb. sausage

6 eggs1 cup shredded Cheddar cheese cup milkSalt and pepper, to taste1 pkg. powdered gravy mix

Preheat oven to 350 degrees. Coat a 9x13-inch baking dish with nonstick cookingspray. Cut biscuit dough into 1 pieces andcover the bottom of the pan. Brown thesausage and drain. Scatter browned sausageover the biscuit pieces, then top with cheese.

Whisk egg and milk with a pinch of salt andpepper, pour over the other ingredients inpan. Make gravy according to instructionand pour over the top. Bake for 30 to 45minutes. Cut and serve. Makes 8 servings.

Bubble Up Breakfast Bake1 lb. reduced fat breakfast sausage1 can (7.5 oz.) refrigerator biscuits2 cups shredded Cheddar cheese1 can (4 oz.) diced green chiles

6 eggsSalt and pepper, to season cup milk

Preheat oven to 350 degrees. Cook sausagein a medium skillet, until no longer pink.

While cooking the sausage, cut each biscuitinto 8 pieces and place in the bottom of a9x13-inch baking dish that has been sprayed

with cooking spray. Add the sausage to thepan, on top of the uncooked biscuits.Sprinkle cheese on top of that along with

green chiles. In a separate bowl, whisktogether eggs, salt and pepper and milk.Pour egg mixture over everything in the

baking dish. Place in the oven 40 minutesor until a knife comes out clean in themiddle of the dish. Be careful, the cheesemight make it seem like its uncooked egg,

but it is just cheesy goodness.


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Amish BreakfastCasserole1 lb. sliced bacon, diced1 medium onion, chopped1-2 cloves garlic, minced

8 eggs, beaten teaspoon salt teaspoon pepper1 pkg. (24 ozs.) frozen, shredded hash

browns, thawed2 cups shredded Cheddar cheese1 cups small curd cottage cheese1 cups shredded Swiss cheese

Preheat oven to 350 degrees. Prepare a9x13-inch baking dish by lightly coating

with cooking spray. Dice the bacon into

bite-sized pieces prior to cooking. In a largeskillet, combine the onion and bacon andcook until bacon is crisp. Drain. Return toskillet and add the minced garlic. Saut forabout 1 minute or until fragrant. Removefrom cooktop. In a large mixing bowl, mixtogether the remaining ingredient. Stir inthe bacon mixture. Transfer to the prepared

baking dish and bake uncovered 35 to 45minutes, or until a knife inserted near thecenter comes out clean. Let stand 5 minutes

before serving. Makes 9 servings.

For individual servings, try cooking inmuffin tins that have been sprayed

with nonstick cooking spray, for 13 to 15minutes. You could also substitute ham

or sausage for the meat.

Ham, Egg & CheeseBreakfast Pockets1 can (16.3 oz.) jumbo biscuit dough8 eggs

1 cup deli ham, chopped cup shredded Cheddar cheese

Preheat oven to 350 degrees. Lightly spraytwo large baking sheets with cooking spray.Place 4 biscuits on each baking sheet andspread dough to form 6 inch rounds. Setaside. Scramble eggs, ham and cheese in amedium frying pan, until nearly done.

Divide mixture evenly among dough rounds(approximately 1/3 cup ea.) Keeping eggs toone half of each round. Fold remaining halfof dough over scrambled egg mixture tocreate a half-circle. Seal edges with a fork.Bake for 15 minutes. Makes 8 servings.

Mini Breakfast Quiches1 can (8 oz.) crescent rolls lb. breakfast sausage4 eggs cup milk1 Roma tomato, chopped1 mushroom, chopped cup green onion, sliced teaspoon basil1/8 teaspoon pepper1/8 teaspoon garlic salt

cup shredded Cheddar cheeseSalt, to taste

Preheat oven to 350 degrees. Removecrescent rolls from can and seal perforationstogether. Cut out 8 individual squares.Spray a muffin tin with nonstick cookingspray. In each muffin cavity place a square.Fit the dough to the muffin cups, snuggly.Remove any excess dough from the opening.Set prepared muffin tin aside. Brownsausage, drain grease and let sausage cook;

set aside to cool. Combine eggs and milk ina large bowl. Beat vigorously for1 minute. Add chopped tomato, mushroom,green onion, basil, pepper and garlic salt.Mix well. Add sausage to egg mixture and

beat lightly. (Make sure your sausage iscompletely cool or it will cook the eggs.)Place about cup mixture into each muffincup. Do not fill to the top! Cook quiches inthe oven for approximately 15 minutes.Top with 1 tablespoon cheese on eachquiche and continue baking for another 1 to

3 minutes.

For something different, try some ofthese breakfast ideas for supper

sometime.


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Ham & Cheese Muffins1 tablespoon butter cup dried minced onion1 pkg. (8 oz.) shredded Cheddar

cheese1 cup biscuit mix cup milk2 eggs1 cup cooked ham, finely chopped

Preheat oven to 425 degrees. Melt butter ina skillet. Add onion and cook over low heatuntil softened; set aside. Combine cheeseand biscuit mix in a bowl; stir in milk andeggs just until moistened. Fold in ham andsoftened onion. Fill 12 greased muffin cups full. Bake for 13 to 15 minutes, or untiltoothpick comes out clean. Let cool for 5

minutes before removing from muffin cups.Serve warm. Makes 1 dozen.

Peaches and CreamRefrigerator Oatmeal2 cups uncooked regular oats1 cup low-fat yogurt (Greek yogurt is thicker

& creamier)1 cup low-fat milk (or almond milk) cup chopped fresh peaches (or other

fruit)Additional fruit for topping

Stir together oats, yogurt, milk and fruit.Spoon ingredients into 6 (1/2 pint) canning

jars. Cover with metal lids. Chill 8 to 12hours. Top each serving with cup freshpeaches or other fruit. Makes 6 servings.

Peaches and CreamFrench Toast1/2 cup butter1 cup brown sugar2 tablespoon reserved juice from

canned peaches1 can (29 oz.) peaches, drained1 French baguette, cubed8 oz cream cheese, cut into small pieces12 eggs1 cups half-n-half1 tsp vanilla

Preheat oven to 350 degrees. Heat butter,sugar and peach juice in saucepan until

bubbly. Pour into a 9x13 inch baking dish.Scatter peach slices over caramel sauce. Top

with bread cubes then pieces of creamcheese. Place eggs, half-n-half, and vanillain blender; blend to combine. Pour eggmixture over bread and cream cheese. Coverand refrigerate at least an hour butpreferably overnight. Bake, uncovered for50 to 60 minutes.
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The Main Meal

Prairie Pork Chops cup spicy mustard cup packed brown sugar8 pork chops1 box (6 oz.)stuffing mix1 can (15.25 oz.) corn, drained1 cup water

Spray 9x13-inch baking dish with nonstickcooking spray. In a shallow bowl, mix

brown sugar and mustard. One by one, coateach side of pork chops with mustardmixture and place in baking dish. Top

chops with any remaining mixture. In amedium size bowl, mix stuffing, corn and

water. Top pork chops with stuffingmixture. Bake at 350 degrees for 40 to 45minutes. Makes 8 servings.

Pizza Casserole1 pkg. (16 oz.) pasta, cooked al dente2 lbs. ground beef, browned2 jars (44 oz. ea.) spaghetti sauce1 pkg. (5 oz.) sliced pepperoni2 cups shredded Mozzarella cheese

Mix pasta, hamburger and spaghetti sauce.Layer in two 9x13-inch baking dishes thathave been sprayed with cooking spray. Addcheese and pepperoni, to taste. Bake onepan at 350 degrees for 30 to 40 minutes oruntil done. Freeze the other for a busy day!

Mix-n-match: add your favorite pizzafixings, olives, onions, peppers, Italian

sausage, mixed cheeses, etc.

Beef NachoCasserole1 pkg. (16 oz.) frozen sweet red and

yellow peppers1 lb. lean ground beef teaspoon garlic salt2 cans (10 oz. ea.) refrigerated pizza

dough3 cups shredded taco-cheese blend

cheese1 jar (16 oz.) medium-hot salsa1 can (2.2 oz.) sliced black olives,

drained6 green onions, sliced

Preheat oven to 375 degrees. Coat9x13-inch baking dish with non-stickcooking spray. In a large skillet, overmedium-high heat cook peppers, ground

beef and garlic salt; stirring to break upclumps of beef, until the peppers are softand beef is no longer pink, about 5 minutes.Drain off any excess fat from skillet.Remove pizza dough from cans. Cut thedough crosswise into -inch slices, then cuteach slice into quarters. In a large bowl,toss dough pieces and salsa. Add cookedmeat mixture, 2 cups of cheese and olives.Scrape mixture into baking dish. Sprinklethe remaining 1 cup cheese over the top.Bake for 30 minutes. Sprinkle green onionsevenly over the top. Bake an additional 5minutes. Makes 8 servings.


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Beef n Biscuits1 lean ground beef cup chopped celery cup chopped onion2 tablespoons flour1 teaspoon salt teaspoon dried oregano1/8 teaspoon pepper2 cans (8 oz. ea.) tomato sauce1 pkg. (10 oz.) frozen peas1 can (7 oz.) refrigerated

buttermilk biscuit1 cup (4 oz.) shredded Cheddar cheese

Preheat oven to 350 degrees. In a largeskillet, cook the beef, celery and onion overmedium heat until meat is no longer pink,drain. Stir in the flour, salt, oregano and

pepper until blended. Add tomato sauceand peas; simmer for 5 minutes. Transferinto a 9x13-inch baking dish that has beensprayed with nonstick cooking spray. Add

biscuits to top of mixture. Sprinkle withcheese. Bake, uncovered at 350 degrees for20 minutes or until biscuits are golden

brown and cheese is melted. Makes 6servings.

I believe I will try with frozen biscuits.Yummy!

Potato and Beef TortillaSkillet1 lbs. ground beef1 box. (4.9 oz.) Au Gratin Potatoes3 cup hot water1 can (11 oz.) Mexicorn, drained1 cup shredded Cheddar cheese1 cup coarsely crushed tortilla chips

Brown and drain beef. Stir in potatoes,sauce mix and hot water. Heat to boiling;reduce heat. Simmer uncovered 17 to 18minutes, stirring occasionally, until potatoesare tender. Stir in corn; sprinkle withcheese. Cover and simmer 2 to 3 minutes,

without stirring, until corn is hot and cheeseis melted. Sprinkle with tortilla chipsimmediately before serving.

Mexican ChickenCasserole2 teaspoons olive oil1 medium onion, chopped1 garlic clove, chopped

2 cans (4 oz. ea.) chopped green chiles1 cup evaporated milk1 cup shredded Monterey Jack cheese4 oz. cream cheese, cut into small cubes1 jar (8 oz.) enchilada sauce1 fully cooked rotisserie chicken,

shredded1 cup chicken broth12 (6-inch) corn tortillasCooking spray cup shredded Cheddar cheeseHandful crushed tortilla chips

Preheat oven to 350 degrees. In a largeskillet, heat olive oil, add onion and garlic.Saut. Add green chiles, milk, MontereyJack cheese, cream cheese, enchilada sauce,shredded chicken and chicken broth. Heatthoroughly. Place 4 tortillas in the bottomof a 2-quart casserole dish sprayed withnonstick cooking spray. Spoon 2 cupschicken mixture over the tortillas. Repeatlayers, twice, ending with the chickenmixture. Sprinkle Cheddar cheese andcrushed tortilla chips over the top and bakefor 30 minutes or until heated through and

bubbly. Serve warm.

Could be cooked in the microwave tospeed things up. Microwave on HIGH6 to 8 minutes or until heated through.
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10/22

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AuGratin Chicken Bake1 bag (14oz.) frozen broccoli florets,

thawed and drained1 box (7.8 oz.) Deluxe Creamy

Au Gratin Potatoes2 cups boiling water cup milk2 tablespoon butter4 boneless skinless chicken breast halves cup shredded Cheddar cheese

Preheat oven to 400 degrees. Spray a2 quart casserole or 11x7-inch baking dish

with nonstick cooking spray. Cover bottomof dish with broccoli. Stir together potatoes,sauce package, water, milk and butter inmedium bowl. Spread over broccoli. Placechicken breast halves on potato mixture.

Bake uncovered 30 minutes at 400 degrees.Sprinkle grated cheese over chicken. Bake3 to 5 minutes longer or until cheese ismelted and chicken has reached 160 degrees

when checked with a meat thermometer.Let stand 5 minutes or until sauce is as thickas desired.

Six-Cheese Tortellini2 tablespoons butter1 cup whole milk cup Cheez Whiz1 pkg. (8 oz.) shredded Six-Cheese

Italian Blend cheese1/8 teaspoon cayenne pepper2 pkgs. (9 oz. ea.) fresh cheese

tortellini1 pkg. (16 oz.) frozen peas

Melt butter in a large heavy saucepan overmedium heat. Add milk and bring to asimmer. Whisk in cheese dip. Gradually

whisk in shredded cheeses. Stir until cheese

melt and mixture begins to bubble, about5 minutes. Whisk in cayenne. Meanwhile,cook tortellini in a pot of boiling salted

water until just tender, about 4 minutes.Drain tortellini over frozen peas in acolander. Add tortellini and peas to cheesesauce. Toss to coat. Divide tortellini andsauce equally among 4 pasta bowls andserve.

Can be made 1 day ahead. Transfertortellini and sauce to a 2 quart baking

dish. Cover and bake until heatedthrough about 25 minutes or heat in

the microwave 6 to 8 minutes or until

heated through..

One-Pot Pasta withTomato-Basil Sauce1 pkg. (12 oz.) pasta1 can (28 oz.) diced tomatoes2 cups chicken broth1 small onion, sliced4 garlic cloves, sliced1 teaspoon dried oregano

1/3 cup firmly packed fresh basil leaves2 teaspoons salt1 tablespoon olive oil teaspoon dried crushed red pepper1 pkg. (6 oz.) baby spinach leavesFreshly grated Parmesan cheese

Place pasta, tomatoes, chicken broth, onion,garlic, oregano, basil, salt, olive oil andcrushed red pepper in a Dutch oven. Coverand bring to a boil over medium-high heat(about 12 to 15 minutes.) Reduce heat to

medium-low and cook, covered 10 to 12minutes or until pasta is slightly al dente,stirring at 5 minute intervals. Remove fromheat and stir in spinach. Cover and let stand10 minutes. Stir just before serving. Serve

with Parmesan cheese.

Shrimp Pasta Pot: Prepare recipe asdirected, stirring in 1 lb. peeled large, rawshrimp, deveined with spinach.

Chicken Pasta Pot: Add some shreddedrotisserie chicken to the original recipe for

the husband that must have some kind ofmeat.


11/22

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Slow Cookin

Slow Cooker Potato Soup1 pkg. (24 oz.) hash browns2 cans (14 oz. ea.) chicken broth1 can (10.75 oz.)cream of chicken soup cup chopped onion teaspoon black pepper1 pkg. (8 oz.) cream cheese

Combine all ingredients except creamcheese and cook in slow cooker on LOW5 to 6 hours. Stir in cream cheese, cook30 additional minutes, stir occasionally.

Cube Steak and Gravy2 lbs. cube steak2 cans (10.75 ea.) cream of mushroom

soup1 envelope onion soup mix cup waterSalt and pepper, to taste

Place all ingredients in a slow cooker. Cookon LOW all day. Serve over rice, noodles,mashed potatoes or with your favorite sides.

Slow Cooker BeerChicken2 lbs. boneless, skinless chicken breasts1 bottle or can beer (you can

substitute apple juice)1 teaspoon salt1 teaspoon garlic powder1 tablespoon dried oregano teaspoon black pepper

Place chicken in slow cooker. Pour beer orapple juice over chicken. Mix together alldry ingredients and distribute evenly overthe top of the chicken breasts. Do not mixin with the liquid. Cook on HIGH for 4 to 5hours or LOW 6 to 8 hours. Spoondrippings over chicken breasts beforeserving.

Easy Sweet and SourMeatballs1 pkg. (2 lb.) frozen meatballs, thawed1 can (16 oz.) pineapple tidbits1 bottle (18 oz.) barbecue sauce1 onion, diced1 green pepper, diced

Combine all ingredients in a slow cooker.Cover and cook on LOW setting for 4 hours.Makes 8 to 10 servings.

Italian Chicken4 chicken breasts1 pkg. Zesty Italian dressing

seasoning1 pkg. (8 oz.) cream cheese, softened2 cans (10 oz. ea.) cream of chicken

soup1 tablespoons garlic powderCooked pasta

Place chicken, seasoning, cream cheese,

soup and garlic powder to slow cooker.Cook on LOW 4 hours. If sauce is too thickadd a little milk. When you are ready toserve the chicken, cook pasta according topackage. Drain pasta. Add pasta to thechicken sauce and mix together.
http://cleverhomemaking.blogspot.com/2009/02/slow-cooker-primer.html


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Wrap It Up

Sausage Roll Ups1 lb. hot sausageDash salt &pepper1 pkg. (8 oz.) cream cheese2 cans (8 oz. ea.) crescent rolls

Preheat oven to 375 degrees. In a saut pan,brown sausage; drain. Add dash salt andpepper. Blend in cream cheese until thecream cheese is melted. Unroll on can ofcrescent rolls and place on a baking sheet.

With your fingers, gently press the seams

together to seal them. Spread the sausagemixture evenly over the crescent roll dough,leaving about -inch border along theedges. Unroll the remaining package ofcrescent rolls and place on top if the sausagemixture. Press the edges together to seal.Gently press the seams together. Bake at375 degrees for about 20 minutes, or untilcrescent roll dough is golden brown. Cutinto small squares and serve.

Broccoli Cheddar ChickenBraid2 cans (8 oz. ea.) Crescent rolls2 cups chicken chunks, cooked2 cups shredded Cheddar cheese2 cups broccoli, frozen, steamed and

chopped cup light mayonnaise

Preheat oven to 375 degrees. On aparchment paper lined cookie sheet, spread

both cans of crescents length wise to form along rectangle. Press each of the seams toform a single layer of dough. In a large

bowl, combine chicken, cheese, broccoli andmayonnaise. Spread mixture over thecenter of the dough evenly to create a log.Using a sharp knife, cut horizontal strips 1inch apart down each side of the crescentdough. Fold the dough strips over the top of

the chicken mixture, alternating left andright to create a braid. Bake for 28 to 30minutes until golden brown.Makes 5 servings.

BBQ in a Blanket withButtermilk-Ranch Sauce1 cup pulled barbecued pulled pork

(without sauce) cup your favorite bottled barbecue

sauce1 can (16.3 oz.) refrigerated jumbo

biscuits

Preheat oven to 425 degrees. Toss togetherpulled pork and barbecue sauce. Press

jumbo biscuits into triangles (about 5 incheson each side.) Spoon 2 tablespoons porkmixture along 1 edge of each triangle. Rollup triangles. Place rolls, seam side down, 2inches apart on a parchment paper lined

baking sheet. Bake 10 to 12 minutes or untilgolden brown. Meanwhile prepareButtermilk Ranch Sauce.

Buttermilk Ranch Sauce cup buttermilk1 tablespoon bottled barbecue sauce

1 teaspoon Ranch dressing mix teaspoon salt

Stir together ingredients until smooth.Serve with BBQ in a Blanket.

A parchment paper lined baking sheetprevents sticking and offers ease of

clean-up.
http://www.stretchingabuckblog.com/2013/12/new-food-coupons-save-0-403-pillsbury-crescent-rolls-0-501-bisquick-21-hormel-party-tray-more.html


13/22

13

Flaky Reuben Bites1 can (8 oz.) crescent rolls lb. thinly sliced corned beef cup shredded Swiss cheese1/3 cup sauerkraut, well, drained

Dipping Sauce cup Thousand Island dressing1 tablespoon milk

Preheat oven to 375 degrees. Unroll doughinto 2 long rectangles, pressing each to form12-inch long rectangle; press perforations toseal. Layer half of corned beef on eachrectangle, cutting to fit if necessary. Topeach with cheese and sauerkraut. Startingat one side, roll up each tightly; seal long

edges. Place, seam side down, onparchment paper lined baking sheet; tuckedges under. Bake 12 to 14 minutes or untilgolden brown. Meanwhile, in small bowl,mix dipping sauce ingredients. To serve, cut

warm rolls into 1-inch slices, place onserving platter. Serve with dipping sauce.

Chicken SaladEmpanadas2 cups shredded cooked chicken

cup mayonnaise1/3 cup chopped toasted pecans cup chopped celery1 tablespoons fresh lemon juice teaspoon salt teaspoon freshly ground black pepper1 can (16.3 oz.) refrigerated jumbo

biscuits

Preheat oven to 375 degrees. Stir togetherchicken, mayonnaise, pecans, celery, lemon

juice, salt and pepper. Roll biscuits into

6-inch circles. Place about cup chickenmixture in center of each circle; fold doughover chicken mixture. Press edges with afork or crimp to seal. Cut slits in tops ofpies to allow steam to escape, if desired.Place pies on a parchment paper lined

baking sheet. Bake 20 to 25 minutes oruntil golden brown. Makes 8 servings.

Easy Bierocks1 pkg. frozen Texas Rolls1 -2 lbs. hamburger1 onion, chopped1 head cabbage, shredded or 2 bags

shredded cabbageSalt and pepper, to taste4 cups shredded Cheddar cheese

Thaw rolls according to package directions.In a Dutch oven, cook hamburger and onionuntil brown; drain. Add shredded cabbage,salt and pepper. Reduce heat and coveruntil cabbage is tender. Drain and cool. Stirin cheese. Spray cookie sheets withnonstick cooking spray or line withparchment paper. When meat is cool anddough is thawed; form 2 rolls in ball and roll

into a large circle and fill each with twoheaping tablespoons of meat mixture. Pinchshut and place on baking sheets, seam sidedown. Leave plenty of room between doughfor rising. Cover with plastic wrap that has

been sprayed with non-stick cooking spray.Let set to rise about 30 to 45 minutes. Bakein a preheated oven at 350 degreesapproximately 18 to 20 minutes until golden

brown. Store or freeze in plastic bags.

These are great reheated in

microwave. Eat them with mustard.

You could use deli chicken salad orleft over chicken salad for these

empanadas.


14/22

14

Calzones1 pkg. frozen Texas rolls, thawed but

still coldFlour2 oz. sliced pepperoni8 oz. sausage, browned and drained1 can (2 oz.) sliced black olives,

drained cup sliced mushrooms cup chopped green pepper1 cup shredded Mozzarella cheese1 teaspoon Italian seasoning1 cup pizza or marinara sauce, heated

Preheat oven to 350 degrees Press 3 rollstogether, using a little flour, roll them into a12-inch circle. Make three more circles withthe other rolls. Combine pepperoni,

sausage, olives, mushrooms, green peppers,cheese and Italian seasoning. Dividemixture equally and spoon onto one half ofeach circle. Fold dough over (like aturnover and pinch edges together. Place ona large sprayed baking sheet that has beenlined with parchment paper. Bake for 20 to25 minutes or until golden brown. To servedip in heated pizza sauce. Makes 4 servings.

Mini Cheese Calzones6 sticks (1 oz. ea.) string cheese1 pkg. refrigerated bread stick dough1 cup marinara sauce or Ranch

dressing

Preheat oven to 400 degrees. Unwrap thestring cheese and cut them in half crosswise.Open or unroll the bread-stick dough andseparate into 12 rectangles. Coil a rectangleof bread dough around a piece of cheesestick as if you were wrapping it with yarn.Completely cover the cheese, tucking the

dough ends under and pinching them to sealclosed. Repeat with the remaining doughand cheese. Place the dough-covered cheeseon an ungreased baking sheet. Bake themini calzones in a preheated 400 degreeoven for 12 minutes until golden brown.Serve with a bowl of marinara or RanchDressing.

Pesto Biscuit Pizza1 can (16.3 oz.) refrigerated jumbo

biscuitsRefrigerated basil pesto10 cherry tomatoes, cut in halfCrumbled feta cheese

Preheat oven to 450 degrees. Roll biscuitsinto 6-inch rounds; place 2-inches apart on2 parchment paper lined baking sheets.Spread 1 tablespoons refrigerated basilpesto on each round. Top each pizza withtomatoes and 2 tablespoons feta cheese.Bake 5 minutes. Rotate pans, and switchfrom top to bottom racks; bake 4 to 5 moreminutes or until golden.

Fried Chicken Tacos withButtermilk JalapenoSauce cup refrigerated light Ranch

dressing1 large jalapeno pepper, stemmed1 bunch fresh cilantro2 garlic cloves, chopped1 tablespoon fresh lime juice12 (6-inch) corn tortillas, warmed12 fried chicken breast tendersSliced radishes, if desired

Process Ranch dressing, jalapeno pepper,cilantro, garlic and lime juice in a blender orfood processor 2 to 3 seconds until smooth,stopping to scrape down sides as needed.Place 1 fried chicken breast tender, cut intochunks, in each of the warmed corn tortillas.Serve with dressing and sliced radishes.Makes 6 servings.

Use this creamy sauce to dress upstore bought fried chicken tenderloins

or as a salad dressing dip for wings.Double up on the tortillas for truck

style tacos.


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Greek Chicken Tacos pint grape tomatoes, quartered4 ozs. feta cheese, crumbled cucumber, chopped cup green olives, chopped1/3 cup thinly sliced red onion3 pepperoncini salad peppers, chopped2 tablespoons chopped fresh flat-leaf

parsley2 tablespoon fresh lemon juice2 tablespoons olive oil1 garlic clove, pressed teaspoon salt.Deli roasted chicken, shreddedCrisp lettuce leaves, butter or romaine

Stir together tomatoes, cheese, cucumber,olives, onion, salad peppers, parsley, lemon

juice, olive oil, garlic, salt. Place cupshredded deli roasted chicken in each of 12lettuce leaves; add tomato mixture. Makes6 servings.

Crisp lettuce cups offer a light,refreshing spin to this Greek salad-inspired tacos, but feel free to usewarm flour tortillas or pitas instead.

BLT Wraps3 oz. pkg. cream cheese, softened4-5 (10 inch) flour tortillas2 tomatoes, seeded and chopped2 avocados, chopped2 green onions, chopped2 cups mixed salad greens10 slices bacon, fried crisp and crumbled1/3 cup ranch salad dressing2 Tbsp. mayonnaise

Spread some of the softened cream cheeseon each flour tortilla. In large bowl combinetomatoes, avocado, green onion, saladgreens, cooked bacon, ranch salad dressing,and mayonnaise and mix well. Place ontortillas and roll up. Serve immediately or

wrap well and chill for 3 to 4 hours, thenserve.

Baked Chimichangas1 lb. ground beef1 onion, finely chopped1 clove garlic, minced2 teaspoons chili powder1 teaspoon dried oregano teaspoon ground cumin2 cans (8 oz.) tomato sauce1 can (4 oz.) chopped green chiles1 cup shredded Cheddar cheeseBurrito sized flour tortillas

Preheat oven to 400 degrees. Spray bakingsheet with nonstick cooking spray; set aside.In a skillet over medium-high heat brown

beef with onion, garlic, chili powder,oregano and cumin. Stir in tomato sauceand green chiles; bring to a boil. Reduce

heat and simmer uncovered, until theflavors are blended and the mixturethickens, slightly, about 5 minutes. Removefrom the heat and stir in the cheese.Meanwhile, wrap the tortillas in foil andplace in the oven to warm for 10 minutes.Spoon about cup of filling into the centerof each tortilla. Fold in the sides, then rollto enclose the filling. Place thechimichangas, seam-side down, on the

baking sheet. Lightly spray the tops of thetortillas with nonstick cooking spray. Bake

until golden and crisp, about 20 minutes.Do not turn.


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Veggies andSides

Hasselback Potatoes6 medium sized potatoes2-3 cloves garlic, thinly sliced, if desiredOlive oilSea SaltFreshly ground pepper

Preheat oven to 425 degrees. Put the potatoon a cutting board flat side down. Startfrom one end of the potato, cut almost all

the way through, at about -inch intervals.Do not cut all the way through.

Arrange the potatoes on a baking sheet andinsert the garlic in between slits. Drizzleolive oil over potatoes. Sprinkle lightly withsalt and pepper. Bake the potatoes forabout 40 minutes or until the top ofpotatoes turn crispy and inside is soft.

Roasted Cauliflower1 head cauliflower

1 cups plain Greek yogurt1 lime, zested and juiced2 tablespoon chile powder1 tablespoon cumin1 tablespoon garlic powder2 teaspoons sea salt1 teaspoon black pepper

Preheat oven to 400 degrees and spray abaking sheet with nonstick cooking spray.Set aside. Trim the base of the cauliflowerto remove any green leaves and the woody

stem. In a medium bowl, combine theyogurt with the lime zest and juice, chilepowder, cumin, garlic powder, salt andpepper. Dunk the cauliflower in the bowland use a brush to smear the marinadeevenly over its surface. (Excess marinadecan be stored in the refrigerator in anairtight container for up to three days andused with meat, fish or other veggies.) Place

the cauliflower on the prepared baking sheetand roast until the surface is dry and lightly

browned, 30 to 40 minutes. The marinadewill make a crust on the surface of thecauliflower. Let the cauliflower cool for 10minutes before cutting into wedges and

serving.

Garlic Roasted Broccoli1 bunch broccoli, cut into florets,

stems peeled and sliced or diced2 tablespoons olive oil3 cloves garlic, slicedKosher salt and freshly ground pepper

Preheat oven to 450 degrees. Toss thebroccoli with olive oil, garlic, salt and

pepper of baking sheet. Spread them outand then roast, without stirring, until theedges are crispy and the stems are tendercrisp, about 20 minutes.

Roasted Cabbage Slices1 head cabbage3 tablespoons olive oilSalt and pepper to taste

Preheat oven to 400 degrees. Slice cabbage to -inch thick, starting at the top of thehead so the inner pieces for circles withinthe slices. Spread 1 tablespoon oil on bakingsheet. Place cabbage on baking sheet thedrizzle with remaining oil. Sprinkle withsalt and pepper. Roast for 35 to 40 minutesor until tender in the middle and sides arestarting to turn golden brown.

Grilled Corn

1 pkg. (16 oz.) frozen cornOlive oilSalt and Pepper

Spread frozen corn on a baking sheet,sprinkle with olive oil, salt and pepper.Broil for 5 minutes.


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Spicy Green Rice3 tablespoons butter1 medium jalapeno pepper, seeded and

minced.2 cups quick cooking rice1 can (10 oz.) condensed chicken

broth1 can (7 oz.) Salsa Verde cup chopped cilantro

Melt butter in a 3 quart saucepan overmedium-high heat; add jalapeno pepper.Saut 2 to 3 minutes or until tender. Addrice; cook, stirring constantly, 5 minutes oruntil golden brown. Stir in chicken brothand Salsa Verde; bring to a boil. Cover andremove from heat; let stand 5 minutes. Stirin fresh cilantro. Makes 4 servings.

Creamy Salsa Potatoes4 cups water

1 cup milk cup butter2 boxes (4.9 oz. ea.) scalloped

potatoes cup chunky salsa cup sour cream1 can (4 ozs.) chopped green chiles cup shredded Cheddar cheese2 tablespoons chopped cilantro, if desired

Preheat oven to 425 degrees. Spray a 9x13-inch baking dish with nonstick cookingspray. In a 3 quart saucepan, heat water,milk and butter to boiling. Stir in 2 pouchesof potatoes and 2 pouches sauce mix. Stir insalsa, sour cream chiles and cheese until

well blended. Spoon potato mixture intodish. Bake for 30 to 35 minutes or untilpotatoes are tender. Sprinkle with cilantro.

This dish would microwave well. Cookfor 10 to 12 minutes on High or untilheated through and potatoes are

tender.

Marinated Asparagus2 cans (12 oz. ea.) asparagus spears,

drained1 jar (12 oz.) roasted red peppers1 bottle (16 oz.) Sundried Tomato

Vinaigrette or Zesty ItalianDressing, add to taste

Layer asparagus and red pepper in servingdish. Top with dressing, cover andrefrigerate.

Raspberry Spinach Salad1 pint fresh raspberries1 bag baby spinach cup sliced almonds

3 sliced kiwi bottle Raspberry Vinaigrette SaladDressing

Wash raspberries and pat dry with a papertowel. Toss with the spinach, almonds andkiwi. Pour salad dressing on top and tossuntil well mixed.

Apple Slaw cup sour cream or fat free Greek yogurt

1/3 cup sugar3 tablespoons apple cider vinegar2 tablespoons dry ranch salad

dressing mix1 pkg. (8 oz.) coleslaw mix3 green apples, cored and diced4 green onions, thinly slicedSalt and pepper, to taste

Whisk sour cream, sugar, vinegar andRanch seasoning in a large bowl to blend.

Add cabbage mixture, apples and green

onions. Toss to coat. Season with salt andpepper. Cover tightly and chill 20 minutesor up to 4 hours. Serve cold.


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Breads

Easy Lemon Pull A-PartRolls12 frozen rolls (thawed but still cold)2 lemons, zested cup sugar cup butter, melted

Mix lemon zest with sugar. Cut rolls in halfand place in a 9x13-inch baking dish thathas been sprayed with nonstick cookingspray. Drizzle melted butter over rolls.

Sprinkle with lemon zest/sugar mixture,reserving of mixture to sprinkle on justbefore baking. Cover with sprayed plasticwrap. Let rise until double in size. Removewrap. Sprinkle on remaining mixture. Bakeat 350 degrees 20 to 25 minutes. Removeimmediately from pan and place on cookingrack. Drizzle Citrus Glaze over rolls. Makes12 servings.

Citrus Glaze1 tablespoon butter, melted

2 tablespoons fresh lemon juicePowdered sugar

Mix butter and lemon juice. Add powderedsugar just until thickened for a glaze.Drizzle over pull-a-parts.

Cant Miss CinnamonRolls1 pkg. 12 frozen cinnamon rolls1 box (3 oz.) Cook and Serve Vanilla

Pudding

1 stick butter

The night before, spray your 9x13-inchbaking dish with nonstick cooking spray.Separate the cinnamon rolls and lay them ina single layer in the dish, reserving icingpackage that comes with the rolls. Sprinklethe unprepared vanilla pudding over thefrozen rolls. Melt butter and pour over therolls. Spray a sheet of plastic wrap lightly

with cooking spray, cover the rolls tightlyand refrigerate overnight. In the morning,

remove the thawed rolls and let set oncounter for 30 to 45 minutes until doubledin volume. Bake in a preheated 350 degreeoven for 15 to 20 minutes until light golden.Spread icing and serve.

Ice Cream Bread2 cups vanilla ice cream, softened1 1/2 cups self-rising flour1 tablespoon sugar1 tablespoon grated lemon zest

Preheat the oven to 350 degrees. Spray an8 x 4-inch loaf pan with cooking spray. In amedium bowl, mix together ice cream,sugar, flour and zest until just combined.Place mixture into the loaf pan and smoothout. Bake for 45 minutes or until toothpickstuck in the loaf comes out clean. Removefrom the pan and let cool.

Try some other combinations::strawberry ice cream & with 1/2 cup

fresh sliced strawberriesOr

vanilla ice cream & 1/2 cup choppedbananas.

Let your imagination be your guide.


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Glazed Raisin CinnamonBiscuits2 cups biscuit mix cup raisins2/3 cup milk

2 tablespoons sugar1 teaspoon cinnamon

Glaze2/3 cup powdered sugar1 tablespoon warm water teaspoon vanilla

Pre-heat oven to 450 degrees. Stir allbiscuit ingredients just until soft doughforms. Place dough on a surface sprinkled

with biscuit mix; roll to coat. Shape into a

ball and knead 10 times. Roll -inch thick.Cut with 2 -inch round biscuit cutter.Place on ungreased cookie sheet. Bake9 to 11 minutes or until golden brown.

While biscuits are baking, in a small bowl,beat all glaze ingredients until smooth.Spread over warm biscuits.

7 up Biscuits2 cups biscuit mix cup sour cream

cup 7-up cup melted butter

Preheat oven to 375 degrees. Cut sourcream into biscuit mix, add 7-up. Makes a

very soft dough. Sprinkle additional biscuitmix on board or table and pat dough out thesame size/shape as the pan you are going to

bake them in. Cut biscuits into squares.Melt cup butter and pour in a 9-inchsquare pan. Place cut biscuits in pan, they

will be touching, bake for 20 to 25 minutes.

This recipe can easily be doubled fora bigger crowd.

Easy Banana Nut Bread1 box yellow cake mix1 egg cup low-fat milk1 cup mashed ripe bananas (about 2

medium) cup chopped pecans

Preheat oven to 350 degrees. In a largebowl, combine the cake mix, egg and milk.Add bananas; beat on medium speed for2 minutes. Stir in pecans. Pour into twogreased 8x4-inch loaf pans that have beensprayed with non-stick cooking spray. Bakefor 40 to 45 minutes or until a toothpick,inserted near the center comes out clean.Cool for 10 minutes before removing frompans to wire racks to cool completely.

Makes 2 loaves.

Freeze one of these quick loaves toenjoy later!
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Sweets

Berry Cheesecake Fluff1 tub (8 oz.) frozen whipped topping2 to 2 cups vanilla yogurt1 pkg. (3.4 oz.) cheesecake instant

pudding mix1 bag (16 oz.) frozen mixed berries

In a medium sized bowl, fold Cool Whipinto vanilla yogurt. Sprinkle with puddingmix and stir well. Add berries mix well. Letsit in refrigerator for 30 minutes or moreand then stir well to dissolve pudding.

Serve cold. Makes 7 to 9 servings.

You could also add fresh fruit such asbananas, strawberries, etc. Even a

few miniature marshmallows orcoconut.

Skinny RaspberryLemonade Cake1 box (18.25 oz.) white cake mix

3 teaspoons Raspberry LemonadeFlavored Crystal Light Drink Mix

1 container (Light RaspberryLemonade flavored yogurt or 1(6 oz.) plain Greek yogurt of choice

3 egg whites1 cup water1 container (8 oz.) frozen whipped

topping, fat free

Preheat oven to 350 degrees. In a mediumsize bowl or stand mixer, mix cake mix, egg

whites, Crystal Light mix, yogurt and wateruntil well mixed and lump free. Pourmixture into a 9x13-inch pan or two 8-inchround pans that have been greased andfloured. Bake 25 to 30 minutes. Let cakecool and top with whipped topping. Garnish

with fresh raspberries or lemon slices.

Cherry Cream CheeseTurnovers16 frozen dinner rolls, thawed1 pkg. (8 oz.) cream cheese, softened1/3 cup sugar

1 cup cherry pie filling

Icing1 cup powdered sugar1 tablespoon butter, melted3 tablespoons milk teaspoon almond flavoring

Preheat oven to 350 degrees. Combine2 rolls and roll into an 8-inch circle. Repeat

with remaining rolls. Combine creamcheese and sugar: mix well. Divide cream

cheese mixture evenly (approximately1 tablespoon) between circles, spreading itover half of each and leaving -inch border.Divide pie filling evenly (approximately2 tablespoons) and spoon over cream cheesemixture. Brush border of bottom halves

with water; fold top halves over filling toenclose completely. Press edges to seal with

your fingertips, then crimp firmly with afork. Bake for 20 to 25 minutes. Some ofthe filling may seep out. Combine icingingredients and drizzle over cooled

turnovers.

Berry Cookie Cobbler2 bags (12 oz. ea.) frozen mixed berries,

thawed1 can (21 oz.) apple pie filling1/3 cup sugar1 teaspoons ground cinnamon1 pkg. (18 oz.) refrigerated sugar cookie

doughVanilla ice cream

Preheat oven to 350 degrees. In a large bowl, mixberries, apple pie filling, sugar and cinnamon.Transfer fruit mixture to an 8x8-inch baking dish.Crumble the cookie dough over the fruit, coveringthickly and completely. Bake, uncovered, untilcookie crust is golden and crisp and juices bubblethickly, about 45 minutes. Serve warm with icecream.


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Fresh Peach DumplingRoll-Ups1 can (8 oz.) crescent rolls2 large peaches cup butter

cup sugar cup waterCinnamon and sugar

Preheat oven to 350 degrees. Spray a 9x13-inch pan with nonstick cooking spray. Cuteach peach into quarters. Unroll thecrescents and sprinkle the inside of eachcrescent with cinnamon and sugar. Place apeach slice on each crescent roll and roll up.Place the roll in the baking pan. In amedium saucepan, heat the butter, sugar

and water until boiling and it thickens up.Remove from heat and pour over thecrescents. Sprinkle crescents withadditional cinnamon and sugar. Bake for27 to 30 minutes or until the tops are golden

brown.

Malted Milk Ball ChocolateChip Cookies1 pkg. (17.5 oz.) chocolate chip cookie mix cup butter, softened1 egg1 cup malted milk balls, crushed cup chopped pecans

Preheat oven to 350 degrees. In a mediumbowl, combine cookie mix, butter and egg.Mix well. Stir in malted milk balls andpecans, and blend well. Drop by heapingteaspoonful onto greased baking sheet; bake12 to 15 minutes. Remove from oven; cook 1minute and transfer to cooling rack. Makesabout 1 to 3 dozen cookies.

Red Velvet Brownies1 box Red Velvet Cake Mix cup butter, melted1 egg cup water1 cup semi-sweet chocolate chips1 cups walnuts or pecans, chopped

Preheat oven to 325 degrees. Combine egg,butter and water in a bowl. Add box mix,stir until the ingredients are combined andlumps are gone. Add chips and 1 cup ofnuts. Pour into a greased 13 x 9-inch bakingpan. Bake 40 to 45 minutes. Let cool for 15minutes before cutting.

Chocolate chips can be omitted and

substituted with 2 tablespoons cocoapowder.

Pink Lemonade Pie2 Graham Cracker Pie Crust1 can (6 oz.) frozen pink lemonade,

thawed1 can (14 oz.) sweetened condensed

milk1 tub (8 oz.) frozen whipped

toppingRed food coloring, if a pinker color is

desired

In a large bowl, mix together sweetenedcondensed milk and lemonade concentrate.Fold in whipped topping. Pour into piecrusts. Refrigerate until completely chilled.


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Blackberry Dumplings1 package (14 ounces) frozen

blackberries (3 cups), thawed anddrained

1/3 cup sugar1/3 cup water1 teaspoon lemon juice1 cup biscuit mix2 tablespoons sugar1/3 cup milkGround cinnamon

Whipping (heavy) cream or vanilla icecream, if desired

Mix blackberries, 1/3 cup sugar, the waterand lemon juice in 4-quart slow cooker.Cover and cook on LOW heat setting 3 to 4hours (or HIGH heat setting 1 to 2 hours)

or until mixture is boiling. Mix baking mixand 2 tablespoons sugar in small bowl. Stirin milk just until dry ingredients aremoistened. Drop dough by 6 spoonfuls ontohot berry mixture. Sprinkle with cinnamon.Cover and cook on high heat setting 20 to 25minutes or until toothpick inserted in centerof dumplings comes out clean. To serve,spoon dumpling into dessert dish. Spoon

berry mixture over dumpling. Top withwhipping cream or ice cream, if desired.

Texas Gold Bars1 box yellow cake mix3 eggs, divided1 pkg. (8 oz.) cream cheese, softened cup butter, melted4 cups (1 lb.) powdered sugar

Preheat oven to 300 degrees and spray a9x13-inch baking dish with non-stickcooking spray. In a large bowl, mix cakemix, melted butter and one egg to a softdough. Mix powdered sugar, softened

cream cheese and remaining two eggs untilsmooth, about 1 to 2 minutes. Pour on topof crust. Bake for 40 to 50 minutes until topis golden brown. top of crust. Bake at 300 for40-50 minutes until top is golden brown.

Chocolate Caramel Bliss1 pouch (1 lb 1.5 oz) Betty Crocker

double chocolate chunk cookie mix3 tablespoons vegetable oil1 tablespoon water1 egg36 round milk chocolate-covered

chewy caramels, unwrapped36 pecan halves

Pre-heat oven to 375F. Place miniaturepaper baking cups in each of 36 mini muffincups. In large bowl stir cookie mix, oil,

water, and egg until soft dough forms.Shape dough into 36 (1-1/4 inch) balls;place in muffin cups. Bake 8 to 9 minutesor until edges are set. Immediately pressone milk chocolate-covered caramel into

center of each cookie cup. Cool twominutes. Top with pecan halves. Coolcompletely, about 30 minutes. Remove frompans with narrow spatula.
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