CHICKEN CROISSANT SANDWICHES
32 sandwiches
8 cups diced chicken
2 cans crushed pineapple
2 cups celery finely chopped
1 ½ cups onions, finely chopped
pecans, walnuts, almonds, or watercesnuts
grapes if desired
Mayo to moisten
Yummy by: American Fork Hospital
CHEX PARTY MIX (SWEET)
½ large box corn chex
½ large box golden grahams
2 cups coconut
2 cups slivered almonds
mix in large bowl
glaze:
1 cup sugar
1 cup white corn syrup
3/4 cups butter
Boil for 2 minutes, pour over cereal mix and stir to coat evenly.
By: Stephanie P.
CUCUMBER/TOMATO DELIGHT SALAD
Ingredients:
2 lg cucumbers, sliced and peeled
1 med onion cut into rings
2 lg tomatoes cut into chunks
Sauce:
1 cup vinegar
1/4 cup oil
3/4 cup celery seeds
1 tsp salt
1/4 tsp pepper
Directions:
Combine sauce, pour over vegies.. Chill 8-10 hours. Taste better the next day
By: Tina M/ Aunt Shirley (cousin and aunt)
HOMEMADE GRANOLA MIX
1-1/2 cups quick rolled oats, uncooked
2 cups bran cereal flakes
1 cup sunflower seeds
1-1/2 cups raisins
1 cup sesame seeds
1/2 cup chopped pecans
1/2 cup flaked coconut
1/2 cup vegetable oil
1/2 cup honey
1 Tablespoon molasses
1 teaspoon vanilla extract
PREPARATION:
1. Preheat oven to 350 degrees F. Line a large jellyroll pan with parchment paper or Silpat baking liners.
Place rolled oats, bran cereal flakes, sunflower seeds, raisins, sesame seeds, pecans, and coconut in a large mixing bowl.
Toss gently, taking care not to break the cereal flakes.
Place oil, 1. honey, molasses, and vanilla in a heavy saucepan. Bring to a simmer over medium heat, mixing to combine.
Pour the honey mixture over the granola and toss gently until completely coated. Spread the granola evenly over the lined jellyroll pan.
Bake 15 to 20 minutes until golden brown. Let cool to room temperature before storing in airtight containers.
Yield: about 7 cups
CHEESY VOLCANO MEATBALLS
Prep: 10 min Total: 24 min
1 lb lean ground beef
6 Ritz crackers, finely chopped
1/4 cup Kraft Grated Parmesan cheese
3/4 cup spaghetti sauce, divided
12 Kraft cheddar cheese cubes
4 hot dog buns, split
PREHEAT oven to 400 F. Mix meat, cracker crumbs, Parmesan cheese and 1/4 cup of the spaghetti sauce in bowl. Shape into 12 meatballs, using about 2 Tbsp meat mixture for each.
BAKE 14 minutes or until meatballs are cooked through (160F) Meanwhile, microwave remaining 1/2 cup spaghetti sauce in microwaveable bowl on HIGH 30 sec or until heated through
SPOON sauce evenly into buns. Fill each with 3 meatballs
Make 4 servings, 1 sandwich each
*Save 50 calories and 6g of fat per servings by preparing with extra lean ground beef, Ritz reduced fat crackers and Kraft 2% milk reduced fat crackers and Monterey Jack cheese cubes.
*Variation: Omit buns. Serve meatballs and sauce over your favorite hot cooked noodles
* I didn't know how good these were going to be until I took my first bite. WOW! MY kids loved making them too
BY: Kirsten (Food and family magazine/kraftfoods.com)
CHICKEN CROISSANT SANDWICHES
32 sandwiches
8 cups diced chicken
2 cans crushed pineapple
2 cups celery finely chopped
1 ½ cups onions, finely chopped
pecans, walnuts, almonds, or watercesnuts
grapes if desired
Mayo to moisten
Yummy by: American Fork Hospital
CHEX PARTY MIX (SWEET)
½ large box corn chex
½ large box golden grahams
2 cups coconut
2 cups slivered almonds
mix in large bowl
glaze:
1 cup sugar
1 cup white corn syrup
3/4 cups butter
Boil for 2 minutes, pour over cereal mix and stir to coat evenly.
By: Stephanie P.
CUCUMBER/TOMATO DELIGHT SALAD
Ingredients:
2 lg cucumbers, sliced and peeled
1 med onion cut into rings
2 lg tomatoes cut into chunks
Sauce:
1 cup vinegar
1/4 cup oil
3/4 cup celery seeds
1 tsp salt
1/4 tsp pepper
Directions:
Combine sauce, pour over vegies.. Chill 8-10 hours. Taste better the next day
By: Tina M/ Aunt Shirley (cousin and aunt)
HOMEMADE GRANOLA MIX
1-1/2 cups quick rolled oats, uncooked
2 cups bran cereal flakes
1 cup sunflower seeds
1-1/2 cups raisins
1 cup sesame seeds
1/2 cup chopped pecans
1/2 cup flaked coconut
1/2 cup vegetable oil
1/2 cup honey
1 Tablespoon molasses
1 teaspoon vanilla extract
PREPARATION:
1. Preheat oven to 350 degrees F. Line a large jellyroll pan with parchment paper or Silpat baking liners.
Place rolled oats, bran cereal flakes, sunflower seeds, raisins, sesame seeds, pecans, and coconut in a large mixing bowl.
Toss gently, taking care not to break the cereal flakes.
Place oil, 1. honey, molasses, and vanilla in a heavy saucepan. Bring to a simmer over medium heat, mixing to combine.
Pour the honey mixture over the granola and toss gently until completely coated. Spread the granola evenly over the lined jellyroll pan.
Bake 15 to 20 minutes until golden brown. Let cool to room temperature before storing in airtight containers.
Yield: about 7 cups
SMOKY BBQ BACON-WRAPPED DOGS
1/2 cup bbq sauce
1 Tbsp honey
1 1/2 Tbsp cider vinegar, divided
1/2 cup mayo
1 Tbsp lemon juice
2 Tbsp packed brown sugar
1 Tbsp smoked paprika
1 tsp ground cumin
1/2 tsp ancho chile powder
8 beef hot dogs
8 slices bacon
8 hot dog buns, split
HEAT grill. Combine bbq sauce, hone and 1 Tbsp of the vinegar in small bowl. Combine mayo, lemon juice and remaining 1/2 Tbsp vinegar in another small bowl.
COMBINE brown sugar, paprika, cumin and chile powder in shallow dish. Press hot dogs into seasoning to coat; wrap each with 1 bacon strip. Insert toothpick in each end to secure bacon.
GRILL hot dogs, covered, over medium-low heat or coals 12 to 15 minutes or until bacon is browned and hot dogs are heated through, turning ever 2 to 3 minutes to evenly brown bacon. Place buns on grill during last 1 to 2 minutes of cooking to toast. Remove toothpicks; serve hot dogs in buns with sauces on side.
* Now this is another WOW dish.
Serves 8 sandwiches
*Per sandwich: 450 calories, 28.5 g total fat (8g sat fat), 12 g protein, 36.5 g carbs, 35 mg cholesterol, 1100 mg sodium, 1.5 g fiber.
BY: Kirsten (Cooking Pleasures april/may 2008)
Tuesday, December 2, 2008
MEXICAN
Beef Taco Skillet
Prep/cook time: 20 minutes
1 lb ground beef
( I add onion and garlic )
1 can (10 3/4 oz) Campbells Tomato soup
1 cup Pace Chunky Salsa or Picante sauce
1/2 cup water
8 flour or corn tortillas (6"), cut into 1" pieces
1 cup shredded cheddar cheese
Cook beef in skillet until browned. Pour off fat.
Add soup, salsa, water, tortillas and half the cheese. Heat to a boil. Cover and cook over low heat 5 minutes or until hot.
Top with remaining cheese.
BY: Campbell's Easy Family meals book
Chicken Enchiladas
1 pt sour cream
2 cans cream of chicken soup (or 1 large can)
cook and shred 1 pound chicken (3 chicken breasts or 8 tender loins)
1/4 cup onion, saute
1 cup cheese
Mix sour cream and soup in a kinda big bowl. Then add cooked, shredded chicken and onion to the soup. Save ½ of the soup mix and put ½ cup cheese in the other ½ of the soup mix. Spread soup w/cheese mix in the flour tortillas, roll and put in a 9 x 13 pan. With the other ½ of soup mix put on top of tortillas and top it all off with the ½ cup cheese. BAKE 350 for about 30 to 35 minutes until bubbles.
BY: HEATHER P.
CORN SOUFFLE
Prep: 15 min. Total: 55 min.
2 Tbsp butter
1 pkg. (8 oz) cream cheese
1 can (15 1/4 oz) whole kernel corn, drained (I used frozen corn about 2 cups)
1 can (14.75 oz) cream style corn
1 pkg (8.5 oz) corn muffin mix
2 eggs, lightly beaten
1 cup shredded cheddar cheese
Preheat oven to 350̊. Microwave butter in medium bowl on high 30 sec. Or until melted.
Add cream cheese; continue microwaving 15 sec. Or until cream cheese is softened; stir until well blended. Add both corns, the muffin mix and eggs; mix well.
Pour into greased 13x9" baking pan; sprinkle with cheddar cheese.
Bake 40 minutes or until golden brown. Cool slightly.
Makes 16 servings.
Variation: make this Mexican style by preparing as directed, using 1 can (11 oz) whole kernel corn with chopped red and green peppers.
GRANDE GARLIC TACOS ***
Prep/cook time: 15 minutes
1 lb ground beef
1 cup Pace Grande Garlic Chunky Salsa (this is what makes it so yummy)
8 mission four tortillas (8")
1 cup shredded lettuce
1 cup shredded cheddar cheese
(I add sour cream, avacodos, anything you like on tacos basicly)
COOK beef in skillet until browned. ( I add onions and garlic) Pour off fat
Add salso and heat through
SPOON about 1/4 cup meat mixture down center of each tortilla. Top with lettuce and cheese. Fold tortilla around filling. Serve with additional salsa
Serves 4
BY: Campbells Easy menu book
MONTEREY CHICKEN FAJITAS
Prep/cook time: 20 minutes
2 TBSP vegetable/canola oil
1 lb boneless chicken breasts, cut into strips
1 medium green pepper, cut into strips
1 medium onion, sliced
1 can (10 3/4 oz) Campbell's Cream of Mushroom or 98% fat free cream of Mushroom soup
1/2 cup Pace Chunky salsa
8 flour tortillas (8")
1 cup shredded Monterey Jack cheese
Heat oil in skillet. Add chicken and cook until browned, stirring often
Add peppers and onion and cook until tender-crisp
Add soup and salsa and heat through. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with cheese and additional salsa. Fold tortilla around filling.
Serves 4
PS I would add avocados, sour cream, etc. I also make brown rice to go along
BY: Campbells Easy family menu book
Prep/cook time: 20 minutes
1 lb ground beef
( I add onion and garlic )
1 can (10 3/4 oz) Campbells Tomato soup
1 cup Pace Chunky Salsa or Picante sauce
1/2 cup water
8 flour or corn tortillas (6"), cut into 1" pieces
1 cup shredded cheddar cheese
Cook beef in skillet until browned. Pour off fat.
Add soup, salsa, water, tortillas and half the cheese. Heat to a boil. Cover and cook over low heat 5 minutes or until hot.
Top with remaining cheese.
BY: Campbell's Easy Family meals book
Chicken Enchiladas
1 pt sour cream
2 cans cream of chicken soup (or 1 large can)
cook and shred 1 pound chicken (3 chicken breasts or 8 tender loins)
1/4 cup onion, saute
1 cup cheese
Mix sour cream and soup in a kinda big bowl. Then add cooked, shredded chicken and onion to the soup. Save ½ of the soup mix and put ½ cup cheese in the other ½ of the soup mix. Spread soup w/cheese mix in the flour tortillas, roll and put in a 9 x 13 pan. With the other ½ of soup mix put on top of tortillas and top it all off with the ½ cup cheese. BAKE 350 for about 30 to 35 minutes until bubbles.
BY: HEATHER P.
CORN SOUFFLE
Prep: 15 min. Total: 55 min.
2 Tbsp butter
1 pkg. (8 oz) cream cheese
1 can (15 1/4 oz) whole kernel corn, drained (I used frozen corn about 2 cups)
1 can (14.75 oz) cream style corn
1 pkg (8.5 oz) corn muffin mix
2 eggs, lightly beaten
1 cup shredded cheddar cheese
Preheat oven to 350̊. Microwave butter in medium bowl on high 30 sec. Or until melted.
Add cream cheese; continue microwaving 15 sec. Or until cream cheese is softened; stir until well blended. Add both corns, the muffin mix and eggs; mix well.
Pour into greased 13x9" baking pan; sprinkle with cheddar cheese.
Bake 40 minutes or until golden brown. Cool slightly.
Makes 16 servings.
Variation: make this Mexican style by preparing as directed, using 1 can (11 oz) whole kernel corn with chopped red and green peppers.
GRANDE GARLIC TACOS ***
Prep/cook time: 15 minutes
1 lb ground beef
1 cup Pace Grande Garlic Chunky Salsa (this is what makes it so yummy)
8 mission four tortillas (8")
1 cup shredded lettuce
1 cup shredded cheddar cheese
(I add sour cream, avacodos, anything you like on tacos basicly)
COOK beef in skillet until browned. ( I add onions and garlic) Pour off fat
Add salso and heat through
SPOON about 1/4 cup meat mixture down center of each tortilla. Top with lettuce and cheese. Fold tortilla around filling. Serve with additional salsa
Serves 4
BY: Campbells Easy menu book
MONTEREY CHICKEN FAJITAS
Prep/cook time: 20 minutes
2 TBSP vegetable/canola oil
1 lb boneless chicken breasts, cut into strips
1 medium green pepper, cut into strips
1 medium onion, sliced
1 can (10 3/4 oz) Campbell's Cream of Mushroom or 98% fat free cream of Mushroom soup
1/2 cup Pace Chunky salsa
8 flour tortillas (8")
1 cup shredded Monterey Jack cheese
Heat oil in skillet. Add chicken and cook until browned, stirring often
Add peppers and onion and cook until tender-crisp
Add soup and salsa and heat through. Spoon about 1/2 cup chicken mixture down center of each tortilla. Top with cheese and additional salsa. Fold tortilla around filling.
Serves 4
PS I would add avocados, sour cream, etc. I also make brown rice to go along
BY: Campbells Easy family menu book
RASPBERRY JAM
12 oz raspberries
5 cups apricots or peaches
7 cups sugar
2 cups crushed pineapple
1 pkg raspberry jello
Cook for 25 minutes. Stir frequently until thick. Pour into bottles.
BY: Grandma Taylor
PEACH JAM
1 orange ground Combine and boil 10 minutes
4 cups mashed peaches Remove from stove and add small pkg orange
1/3 cup lemon juice gelatin. Stir thoroughly & pour into
4 cups sugar bottles . 3 ½ pints
1 small bottle marachino cherries,
chopped and add juices
STRAWBERRY FREEZER JAM
2 cups crushed strawberries 3/4 cups water
(About 1 qt ripe fruit) 1 box sure jell-O fruit
4 cups sugar
Thoroughly mix fruit and sugar in a large bowl. Let stand 10 minutes. Stirring constantly over heat. Remove from heat and stir in fruit, continue stirring 3 minutes. Label quickly into six, 1 cup containers. Cover at once with tight lids. Let stand over night. Then store in freezer.
By Grandma Jean Black
12 oz raspberries
5 cups apricots or peaches
7 cups sugar
2 cups crushed pineapple
1 pkg raspberry jello
Cook for 25 minutes. Stir frequently until thick. Pour into bottles.
BY: Grandma Taylor
PEACH JAM
1 orange ground Combine and boil 10 minutes
4 cups mashed peaches Remove from stove and add small pkg orange
1/3 cup lemon juice gelatin. Stir thoroughly & pour into
4 cups sugar bottles . 3 ½ pints
1 small bottle marachino cherries,
chopped and add juices
STRAWBERRY FREEZER JAM
2 cups crushed strawberries 3/4 cups water
(About 1 qt ripe fruit) 1 box sure jell-O fruit
4 cups sugar
Thoroughly mix fruit and sugar in a large bowl. Let stand 10 minutes. Stirring constantly over heat. Remove from heat and stir in fruit, continue stirring 3 minutes. Label quickly into six, 1 cup containers. Cover at once with tight lids. Let stand over night. Then store in freezer.
By Grandma Jean Black
GRANDMA BLACKS HOMEMADE ICE CREAM
1 can pineapple (any fruit)
2 cans evaporated milk
1 can sweetened condensed milk
2 cups sugar
1 to 2 tsp vanilla
1 qt vitamin D milk ( fill to line)
dash of salt
(add Carmel, and strawberries, or raspberries
3 SIXES ****
3 lemons juiced
3 oranges juiced
3 cups of milk
3 cups of cream, whipping
3 cups sugar
3 mashed bananas
Put all ingredients in ice cream churn and make.
YUMMY
By Grandma Taylor
CHERRY CRUNCH ICE CREAM
6 eggs caramel
2 cups sugar 1 cup old fashioned oats
2 cups milk 1/ 2 cup all purpose flour
2 pkg (3.4 oz) instant white choc. pudding mix 1 /2 cup pkd brown sugar
4 cups heavy whipping cream 1 /2 tsp ground cinnamon
1 tsp vanilla extract 1/3 cup cold butter
dash salt 1 can (21 oz) cherry pie filling
1 /2 can to 1 can pineapple
In large saucepan, whisk eggs, sugar and milk until combined. Cook and stir over low heat until mixture reaches 160 degrees and coats the back of a metal spoon. Remove from the heat; cool. Beat in the pudding mix, cream, vanilla and salt. Cover and refrigerate for 8 hours or over night.
In a bowl, combine the oats, flour, brown sugar and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Spread in an ungreased 15 “ x 10 “ x 1 “ baking pan. Bake at 350 degree for 10-15 minutes or until golden brown. Cook on a wire rack.
Stir pie filling into cream mixture. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacture’s directions. Refrigerate remaining mixture until ready to freeze.
After removing from ice cream freezer, stir a portion of oat mixture into each batch. Transfer to a freezer container. Cover and freeze for at least 4 hours before serving.
Yield: 2 1 /2 quarts
1 can pineapple (any fruit)
2 cans evaporated milk
1 can sweetened condensed milk
2 cups sugar
1 to 2 tsp vanilla
1 qt vitamin D milk ( fill to line)
dash of salt
(add Carmel, and strawberries, or raspberries
3 SIXES ****
3 lemons juiced
3 oranges juiced
3 cups of milk
3 cups of cream, whipping
3 cups sugar
3 mashed bananas
Put all ingredients in ice cream churn and make.
YUMMY
By Grandma Taylor
CHERRY CRUNCH ICE CREAM
6 eggs caramel
2 cups sugar 1 cup old fashioned oats
2 cups milk 1/ 2 cup all purpose flour
2 pkg (3.4 oz) instant white choc. pudding mix 1 /2 cup pkd brown sugar
4 cups heavy whipping cream 1 /2 tsp ground cinnamon
1 tsp vanilla extract 1/3 cup cold butter
dash salt 1 can (21 oz) cherry pie filling
1 /2 can to 1 can pineapple
In large saucepan, whisk eggs, sugar and milk until combined. Cook and stir over low heat until mixture reaches 160 degrees and coats the back of a metal spoon. Remove from the heat; cool. Beat in the pudding mix, cream, vanilla and salt. Cover and refrigerate for 8 hours or over night.
In a bowl, combine the oats, flour, brown sugar and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Spread in an ungreased 15 “ x 10 “ x 1 “ baking pan. Bake at 350 degree for 10-15 minutes or until golden brown. Cook on a wire rack.
Stir pie filling into cream mixture. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacture’s directions. Refrigerate remaining mixture until ready to freeze.
After removing from ice cream freezer, stir a portion of oat mixture into each batch. Transfer to a freezer container. Cover and freeze for at least 4 hours before serving.
Yield: 2 1 /2 quarts
VOLCANIC PUNCH
3 cans frozen fruit punch concentrate
1 64oz-can pineapple juice
1 can cream of coconut
2 2-Liters ginger ale
ice cubesTo make alcoholic add the optional: vodka
2. In a large punch bowl add the 3 cans of frozen fruit punch concentrate. Keep one of the empty frozen juice cans. Fill the can with water 6 times and add to punch bowl. Add pineapple juice, one bottle of ginger ale, and ice cubes then stir. Then add as much of the 2nd bottle of ginger ale as possible leaving at least 3 inches from the rim of the punch bowl and stir again. Pour in the can of cream of coconut on top. If you want the punch to be alcoholic add vodka. Will serve 40-70 people.
3 cans frozen fruit punch concentrate
1 64oz-can pineapple juice
1 can cream of coconut
2 2-Liters ginger ale
ice cubesTo make alcoholic add the optional: vodka
2. In a large punch bowl add the 3 cans of frozen fruit punch concentrate. Keep one of the empty frozen juice cans. Fill the can with water 6 times and add to punch bowl. Add pineapple juice, one bottle of ginger ale, and ice cubes then stir. Then add as much of the 2nd bottle of ginger ale as possible leaving at least 3 inches from the rim of the punch bowl and stir again. Pour in the can of cream of coconut on top. If you want the punch to be alcoholic add vodka. Will serve 40-70 people.
CARAMEL CORN POPS
1 big bag 16 oz corn pops (Barrel O’ Fun brand)
put in large roasting pan
caramel sauce
1 cup light corn syrup
1 cup butter
2 cups brown sugar
1 tsp baking soda
while mixing, cook for two minutes or until bubbly around the edges, remove from heat. Add one tsp baking soda to cause foaming (this will allow for proper coating of pops. Pour caramel slurry over corn pops and stir until pops are properly coated. Place in 250̊ oven for approximately 45 minutes stirring every 10 minutes. Remove from oven and pour onto waxed paper. Break apart (before pops can cool) to desired piece size.
By: on bag
CRANBERRY-GLAZED CINNAMON CHEESECAKE
1-1/2 cups HONEY MAID Graham Cracker Crumbs 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese
, softened
Note
4 cups crunchy /smooth peanut butter (36 oz)
1 lb soft butter
3 lbs powdered sugar
18 oz chocolate chips (semi sweet)
1/4 cup grated paraffin wax (grate in choco. It will help it coat
Double boiler. Melt chocolate and wax. Mix peanut butter, butter, and powder sugar. Roll dough in small balls. Dip in chocolate. Use forks to dip dough.
Saying to go along with droppings:
Last night we awakened when we heard Santa call.
“Now dash away, dash away, dash away all!”
But we soon discovered out on our front lawn,
santa and all of his Reindeer were gone.
With our little shovels, we started to scoop
all of the droppings....YUCk,
Reindeer poop!”
But then we go generously filled up your sack,
Have a Merry Christmas and enjoy your snack!
Happy Holidays
Your name
have little reindeers on each side and cut around saying with cute cutting scissors.
DOUGHNUT SNOWMAN
Ingredients
* A powdered doughnut hole
* Decorators’ gel
* Pretzel or Potato sticks
* Haviland thin mint
* Reese’s Peanut butter cup miniature
1- Set a powdered doughnut hole atop a mini powdered doughnut. (For a taller version, use a pretzel stick or a potato stick to secure a second doughnut hole atop the first).
2- Use decorators’ gel to add a face, buttons, and a carrot nose. (If the gel won’t stick, try smoothing the powder with a dab of water first)
3- To add a top hat to a shorter snowman, stick a small piece of a pretzel or potato stick through a Haviland Thin mint and into a Reese’s peanut butter cup miniature, then secure the hat in place on the snowman.
1 lb butter, soft
1 cup powdered sugar
2 tsp vanilla
3 cups flour
1/3 cup cornstarch
cherries
Whip butter and sugar. Whip in vanilla. Combine the dry ingredients then slowly add to wet ingredients. Don’t let it separate. Drop by spoonfulls and add cherry’s in the middle. Bake 325 for 25 minutes or until golden brown.
THUMBPRINT COOKIES
1 cup butter soft
½ cup brown sugar (white works)
2 cups flour
2 eggs, separated
chopped nuts
jam
Cream butter, sugar and egg yolk. Add flour. Roll in balls, dip in egg whites, then dip in nuts. Press cookie with your thumb and put on baking sheet. add your favorite jam. Bake 350 for about 20 minutes.
1 big bag 16 oz corn pops (Barrel O’ Fun brand)
put in large roasting pan
caramel sauce
1 cup light corn syrup
1 cup butter
2 cups brown sugar
1 tsp baking soda
while mixing, cook for two minutes or until bubbly around the edges, remove from heat. Add one tsp baking soda to cause foaming (this will allow for proper coating of pops. Pour caramel slurry over corn pops and stir until pops are properly coated. Place in 250̊ oven for approximately 45 minutes stirring every 10 minutes. Remove from oven and pour onto waxed paper. Break apart (before pops can cool) to desired piece size.
By: on bag
CRANBERRY-GLAZED CINNAMON CHEESECAKE
Prep Time: 15 min Total Time: 6 hr 5 min Makes: 16 servings
1/4 cup (1/2 stick) butter, melted
1/2 cup packed brown sugar, divided
, softened 1 cup granulated sugar
2 tsp. ground cinnamon
4 eggs
3 Tbsp. fresh lemon juice, divided
1-1/2 tsp. cornstarch
1 pkg. (12 oz.) fresh cranberries
HEAT oven to 325ºF.
MIX graham crumbs, butter and 2 Tbsp. brown sugar; press onto bottom of 9-inch springform pan.
BEAT cream cheese and granulated sugar in large bowl with mixer until well blended. Add sour cream and cinnamon; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
BAKE 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
MEANWHILE, mix 1 Tbsp. lemon juice and cornstarch; set aside. Cook cranberries, remaining brown sugar and lemon juice in saucepan on medium-high heat 7 min. or until berries soften and release their juices. stirring frequently. Stir in cornstarch mixture; cook and stir 1 min. or until thickened. Cool. Refrigerate until ready to spoon over cheesecake just before serving.
HEAT oven to 325ºF.
MIX graham crumbs, butter and 2 Tbsp. brown sugar; press onto bottom of 9-inch springform pan.
BEAT cream cheese and granulated sugar in large bowl with mixer until well blended. Add sour cream and cinnamon; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
BAKE 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
MEANWHILE, mix 1 Tbsp. lemon juice and cornstarch; set aside. Cook cranberries, remaining brown sugar and lemon juice in saucepan on medium-high heat 7 min. or until berries soften and release their juices. stirring frequently. Stir in cornstarch mixture; cook and stir 1 min. or until thickened. Cool. Refrigerate until ready to spoon over cheesecake just before serving.
If using dark nonstick springform pan, reduce oven temperature to 300ºF.
Substitute
Substitute 1/2 cup finely chopped piloncillo (Mexican brown loaf sugar) for the brown sugar.
By: Kirsten (Kraftfoods.com)
REINDEER DROPPINGSBy: Kirsten (Kraftfoods.com)
4 cups crunchy /smooth peanut butter (36 oz)
1 lb soft butter
3 lbs powdered sugar
18 oz chocolate chips (semi sweet)
1/4 cup grated paraffin wax (grate in choco. It will help it coat
Double boiler. Melt chocolate and wax. Mix peanut butter, butter, and powder sugar. Roll dough in small balls. Dip in chocolate. Use forks to dip dough.
Saying to go along with droppings:
Last night we awakened when we heard Santa call.
“Now dash away, dash away, dash away all!”
But we soon discovered out on our front lawn,
santa and all of his Reindeer were gone.
With our little shovels, we started to scoop
all of the droppings....YUCk,
Reindeer poop!”
But then we go generously filled up your sack,
Have a Merry Christmas and enjoy your snack!
Happy Holidays
Your name
have little reindeers on each side and cut around saying with cute cutting scissors.
DOUGHNUT SNOWMAN
Ingredients
* A powdered doughnut hole
* Decorators’ gel
* Pretzel or Potato sticks
* Haviland thin mint
* Reese’s Peanut butter cup miniature
1- Set a powdered doughnut hole atop a mini powdered doughnut. (For a taller version, use a pretzel stick or a potato stick to secure a second doughnut hole atop the first).
2- Use decorators’ gel to add a face, buttons, and a carrot nose. (If the gel won’t stick, try smoothing the powder with a dab of water first)
3- To add a top hat to a shorter snowman, stick a small piece of a pretzel or potato stick through a Haviland Thin mint and into a Reese’s peanut butter cup miniature, then secure the hat in place on the snowman.
PEPPERMINT DESSERTSHORTBREAD COOKIES
1/2 lb. crushed oreo
1/4 c. melted butter
mix together
spread on bottom of 9X13 pan
soften 1/4 gal. peppermint ice cream
spread over oreo crust
freeze
in saucepan
pour small can evaporated milk
1/2 c. sugar
1 sq. semi sweet choc
1/4 c butter
cook until thick
cool
spread over ice cream
spread 14 oz cool whip on top
freeze until ready to serve
1 lb butter, soft
1 cup powdered sugar
2 tsp vanilla
3 cups flour
1/3 cup cornstarch
cherries
Whip butter and sugar. Whip in vanilla. Combine the dry ingredients then slowly add to wet ingredients. Don’t let it separate. Drop by spoonfulls and add cherry’s in the middle. Bake 325 for 25 minutes or until golden brown.
THUMBPRINT COOKIES
1 cup butter soft
½ cup brown sugar (white works)
2 cups flour
2 eggs, separated
chopped nuts
jam
Cream butter, sugar and egg yolk. Add flour. Roll in balls, dip in egg whites, then dip in nuts. Press cookie with your thumb and put on baking sheet. add your favorite jam. Bake 350 for about 20 minutes.
CORNBREAD STUFFING (SOUTHERN)
½ cup butter ½ cups chopped green pepper
5 or 6 cups cornbread crumbs 2 tsp salt
6 cups soft bread crumbs ½ tsp pepper
½ oz turkey drippings ½ tsp poultry seasonings
1 cup diced celery 2 beaten eggs
½ cup chopped onions
Mix all ingredients together. Pour into greased sheet cake pan or 2 in pan. Bake at 350̊ until done.
By Grandma Jean Black
THANKSGIVING CUPSCAKES
makes 18 cupcakeS
1 cup shredded sweetened coconut
pumpkin cupcakes,
simple chocolate butter cream frosting
18 covered coconut marshmallows
36 chocolate sprinkles
90 mini gummy fish (orange, red, and yellow)
1)Preheat oven to 350̊. Spread coconut on a small baking sheet. Bake, stirring occasionally, until just beginning to brown, about 10 minutes. Remove from oven, and let cool.
2)Ice cupcakes with chocolate buttercream. Dip top of each cupcake in coconut to cover; set aside
3)To make the turkey heads: stick the point of a wet toothpick into the side of a marshmallow in two spots, about 1/2-inch apart. Fill the holes with chocolate sprinkles to resemble eyes. Cut a small triangular piece of gummy fish from the head of a fish, to resemble a beak. Cut a small slit in the marshmallow below the eyes, and insert the beak. Place marshmallow head on cupcake. Repeat with remaining marshmallows
4)To make the tail feathers: Insert 4 gummy fish, tails first, into each cupcake across from the heads.
Coconut Sweet Potatoes super yummy
3 cups mashed sweet potatoes (fresh 3 to 4)
½ cup sugar
2 eggs
1 tsp vanilla
½ cup milk
½ cup soft butter
mix all together and put in a 9x13 pan
Topping
1 cup coconut
½ cup brown sugar
1 cup pecans chopped
1/3 cup flour
1/3 cup butter
mix to cumble sprinkle on top of mixture
bake 375 for 20 minutes
by Laura Tuttle
½ cup butter ½ cups chopped green pepper
5 or 6 cups cornbread crumbs 2 tsp salt
6 cups soft bread crumbs ½ tsp pepper
½ oz turkey drippings ½ tsp poultry seasonings
1 cup diced celery 2 beaten eggs
½ cup chopped onions
Mix all ingredients together. Pour into greased sheet cake pan or 2 in pan. Bake at 350̊ until done.
By Grandma Jean Black
THANKSGIVING CUPSCAKES
makes 18 cupcakeS
1 cup shredded sweetened coconut
pumpkin cupcakes,
simple chocolate butter cream frosting
18 covered coconut marshmallows
36 chocolate sprinkles
90 mini gummy fish (orange, red, and yellow)
1)Preheat oven to 350̊. Spread coconut on a small baking sheet. Bake, stirring occasionally, until just beginning to brown, about 10 minutes. Remove from oven, and let cool.
2)Ice cupcakes with chocolate buttercream. Dip top of each cupcake in coconut to cover; set aside
3)To make the turkey heads: stick the point of a wet toothpick into the side of a marshmallow in two spots, about 1/2-inch apart. Fill the holes with chocolate sprinkles to resemble eyes. Cut a small triangular piece of gummy fish from the head of a fish, to resemble a beak. Cut a small slit in the marshmallow below the eyes, and insert the beak. Place marshmallow head on cupcake. Repeat with remaining marshmallows
4)To make the tail feathers: Insert 4 gummy fish, tails first, into each cupcake across from the heads.
Coconut Sweet Potatoes super yummy
3 cups mashed sweet potatoes (fresh 3 to 4)
½ cup sugar
2 eggs
1 tsp vanilla
½ cup milk
½ cup soft butter
mix all together and put in a 9x13 pan
Topping
1 cup coconut
½ cup brown sugar
1 cup pecans chopped
1/3 cup flour
1/3 cup butter
mix to cumble sprinkle on top of mixture
bake 375 for 20 minutes
by Laura Tuttle
CHICKEN TORTILLA CASSEROLE
3 cups finely packed chicken ( or can appox. 3 whole breasts)
1 dozen corn tortilla
1 cup milk
4 tablespoons salsa (Ortega green chili salsa)
1 cup cream of mushroom soup
1 cup cream of chicken soup
1 onion grated
1 cup grated Parmesan cheese
2 cups grated cheddar cheese
Wrap chicken in foil an bake 1 hour at 400̊ (or cook in pressure cooker) Cool, remove skin an bones out into small pieces. Cut tortilla into 1" strips. Mix soup onion, and salsa. Butter 13 x 9 x 2 casserole dish. Place layer of tortillas, layer of chicken soup mixture then Parmesan cheese. Alternate until used 3 layers. Cover with grated cheddar cheese and let stand in refrigerator for 24 hours, covered. When ready to cook, preheat oven 300̊ and bake for 1 hour.
By Grandma Dorothy Taylor
CHILE CHEESE CASSEROLE
3 cans (8 oz) whole chiles
1 lb jack cheese, shredded
1 lb cheddar cheese, shredded
3 eggs
2 tablespoons flour
1 small can evaporated milk
1 small can tomato sauce (I prefer campbells fiesta tomato soup, undiluted)
Blend eggs, flour and milk for 2 minutes; set aside. Take seeds and veins out of chiles (rinse); cut and flatten. Layer chiles and cheese in large baking dish, ending with cheese on top. Pour egg mixture over chiles. Bake, covered at 350̊ for 30 to 40 minutes. Pour soup or sacue over top and bake uncovered for 20 more minutes.
By Grandma Dorothy Taylor
MEAT LOAF
1 lb meat seasonings
2/3 cup oatmeal onion, chopped
1 egg green pepper
milk Worsheshire sauce
bbq sauce garlic
Mix all until the smell is right. Put in oven. Pour more bbq sauce on top the you can add cheese.
Bake at 350̊ for 35 to 45 minutes.
Fun ideas. You can put mashed potatoes in middle.
By: Jackie B
SEVEN LAYER CASSEROLE
1 cup reg rice 3/4 lbs ground meat
1 can corn 1 can tomato sauce
1 small can tomato sauce 1/4 cup water
½ cup water 4 strips of bacon
½ cup diced onion and green pepper
Layer in order given. Bake 1 hour in 350̊ (microwave 25 to 30 minutes)
By Grandma Dorothy Taylor
SWEET POTATO CASSEROLE SOUTHERN
3 cups mashed sweet potato 1 tsp vanilla
1 stick butter ½ cups evaporated milk
dash of nutmeg 1 cup sugar
2 beaten eggs
Stir together. Butter a 9x9 square pan. Pour inside.
Topping, crumble on top:
½ cup flour
1 cup sugar
1/4 stick butter
1 cup pecan, crushed
Bake at 350̊ for 30 minutes
By: Aunt Janis
3 cups finely packed chicken ( or can appox. 3 whole breasts)
1 dozen corn tortilla
1 cup milk
4 tablespoons salsa (Ortega green chili salsa)
1 cup cream of mushroom soup
1 cup cream of chicken soup
1 onion grated
1 cup grated Parmesan cheese
2 cups grated cheddar cheese
Wrap chicken in foil an bake 1 hour at 400̊ (or cook in pressure cooker) Cool, remove skin an bones out into small pieces. Cut tortilla into 1" strips. Mix soup onion, and salsa. Butter 13 x 9 x 2 casserole dish. Place layer of tortillas, layer of chicken soup mixture then Parmesan cheese. Alternate until used 3 layers. Cover with grated cheddar cheese and let stand in refrigerator for 24 hours, covered. When ready to cook, preheat oven 300̊ and bake for 1 hour.
By Grandma Dorothy Taylor
CHILE CHEESE CASSEROLE
3 cans (8 oz) whole chiles
1 lb jack cheese, shredded
1 lb cheddar cheese, shredded
3 eggs
2 tablespoons flour
1 small can evaporated milk
1 small can tomato sauce (I prefer campbells fiesta tomato soup, undiluted)
Blend eggs, flour and milk for 2 minutes; set aside. Take seeds and veins out of chiles (rinse); cut and flatten. Layer chiles and cheese in large baking dish, ending with cheese on top. Pour egg mixture over chiles. Bake, covered at 350̊ for 30 to 40 minutes. Pour soup or sacue over top and bake uncovered for 20 more minutes.
By Grandma Dorothy Taylor
MEAT LOAF
1 lb meat seasonings
2/3 cup oatmeal onion, chopped
1 egg green pepper
milk Worsheshire sauce
bbq sauce garlic
Mix all until the smell is right. Put in oven. Pour more bbq sauce on top the you can add cheese.
Bake at 350̊ for 35 to 45 minutes.
Fun ideas. You can put mashed potatoes in middle.
By: Jackie B
SEVEN LAYER CASSEROLE
1 cup reg rice 3/4 lbs ground meat
1 can corn 1 can tomato sauce
1 small can tomato sauce 1/4 cup water
½ cup water 4 strips of bacon
½ cup diced onion and green pepper
Layer in order given. Bake 1 hour in 350̊ (microwave 25 to 30 minutes)
By Grandma Dorothy Taylor
SWEET POTATO CASSEROLE SOUTHERN
3 cups mashed sweet potato 1 tsp vanilla
1 stick butter ½ cups evaporated milk
dash of nutmeg 1 cup sugar
2 beaten eggs
Stir together. Butter a 9x9 square pan. Pour inside.
Topping, crumble on top:
½ cup flour
1 cup sugar
1/4 stick butter
1 cup pecan, crushed
Bake at 350̊ for 30 minutes
By: Aunt Janis
APPLE SAUCE CHILI
1 lb ground beef 1 tsp oregano & cumin
1 tsp salt 1 16 oz can stewed tomatoes
1 large onion 1 can applesauce
1 clove garlic 1 16 oz can kidney beans
1 Tbsp chili powder
Brown beef, onions and garlic and drain. Add remaining ingredients, EXCEPT kidney beans. Bring to boil, cover and simmer for 1 hour. Add beans, simmer uncovered for 10 minutes. Serves 6-8
By Joanne T
BRAZILIAN BEAN SOUP
2 cups black beans rinse and cover with water over night in fridge
drain water next day, put in big pot, cover in couple of inch of water
2 tsp garlic powder. Add some olive oil, add 1 Tablespoon salt and add if needed
cook and then add more garlic powder
lid off gentle boil for 1 hour and then lid on simmer for 2 hours, (or crockpot 8 to 4 but meat in 2-3 hours ½ before)
last hour saute in pan beef (pork) stew meat, 2 Tbsp. Olive oil in with meat, cut up whole onion minced garlic in with meat. Brown. 5 minutes. Put in the last hour. Add garlic to taste. Salt to taste.
Make brown/white rice
add home made salsa at kohlers. ( by chesse)
add salsa on top.
2 lg Tomatos, 2 cucumbers diced (take out seeds), ½ onion yellow diced, fresh parsley (dried), salt to taste, 1 tsp olive oil(just to coat) , 1/4 cup to ½ cup to taste rice or white wine vinegar
note: make double batch then freeze it )
By Gayle C/ Melinda C
Carrot Chowder
Brown1 lb hamburger, drain. Add:
1/2 cup celery
1/2 cup diced green pepper
1/2 tsp salt
1/2 cup chopped onion
Cook about 10 minutes, stirring while meat flavor is absorbed into the vegetables.
In large saucepan combine above and add:
4 cup (1 qt) tomato juice
2 1/2 cups coarsely grated carrots
1/2 tsp garlic salt/powder
1/8 tsp marjoram
1 1/2 cups water
1 tsp sugar
1/2 tsp pepper
Bring to boil then turn down to simmer. Add 2 cans of cream of celery soup. Simmer for at least 30 minutes or until carrots are tender. can serve topped with shredded cheese...colby/jack, cheddar, mozzarella, or whatever mild cheese you family likes.
By: Joanne T
Broccoli Cheese Soup
3/4 cup chopped onion 1 teaspoon salt
3 tablespoons oil or butter 2 (10 oz) pkg frozen broccoli
6 cups water 1/4 tsp garlic powder
6 chicken bouillon cubes 6 cups light cream milk
8 oz uncooked egg or cork screw noodles 2 lbs Velveeta cheese, grated or chopped
Pepper to taste
Saute onion in oil/butter for 3 minutes. Add water and bouillon cubes and heat to boiling. Stir until dissolved. Gradually add noodles and salt. Cook 3 minutes. Stir in broccoli and garlic powder; cook for 4 minutes. Add milk and cheese, stirring constantly. Add pepper to taste.
Serves 10 to 12
By my mom
Chicken Broccoli Cheese Soup
Make a roux:
Melt one square butter, add 1 white onion finely chopped, saute. Add 3/4 cup flour. Stir together. Add 4 cups milk or 2 cups cream and 2 cups milk or canned milk. Add 1 tsp salt and1/4 tsp garlic powder/salt. Add 2 cups chicken broth. Stir...
Add:
1-2 lbs broccoli, cook and cut up
1 cup (or more) cooked and cubed
1 cup grated cheese
1/4 tsp nutmeg
Bring to desired thickness.
By: Joanne T.
CHICKEN NOODLE SOUP
I just came up with soup. It is really easy and you can make it to your liking
I put as much chicken broth as you need for your family. I used about 14 cups so I could have left overs. I use the chicken bouillon from Sams. It has great flavor.
THEN I put in my already cooked chicken and cut it up. I put in about 1/2 of a sliced cut up cabbage, about 2/3 diced carrots per person, 1 punch of cut up Asparagus, about 6 to 8 sliced green onions, and I just sprinkle some minced onions in. I just cooked it long enough to cook the vegetables. Don't ya just love how I just say, a little of this and a little of that. I learned it from my wonderful Grandma. I still can't make her peachy cobbler like hers.
My family just love it. This time since I said noodle, I put in the abc pastas and they had a blast with the words and made up words when they got on there spoon. Let me know how yours turn out.
By: Kirsten Weakley
Chili mango salsa soup
1 lg (or 2 small cans) Chili beans
2 cans black beans
1 can kidney
1 lg jar mango salsa (costco)
chicken broth
topping
sour cream
lime juice
chips
By: Ashley C.
Creamy Bean Soup with Taquito Dippers
DIRECTIONS
1. Heat oven to 450°F. Line cookie sheet with foil.
2. In 2-quart saucepan, stir refried beans, tomatoes, broth, coconut milk, green chiles and taco seasoning mix; heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes.
3. Meanwhile, cut each cheese stick in half lengthwise to make 2 thin sticks. Place 1 cheese stick on one edge of each tortilla; roll tortilla tightly around cheese. Brush edges of tortillas with water to seal. Place taquitos, seam sides down, on cookie sheet. Brush each lightly with oil. Bake 5 to 7 minutes or until edges of tortillas are golden brown and cheese is melted.
4. Pour soup into serving bowls; garnish with cilantro or onions. Serve with taquitos for dipping.
By: Kirsten/Philsbury
GINGER CHICKEN RICE SOUP
In big pot of hot water, bring to soft boil. Put in:
1 whole cleaned chicken, rub with salt, cut in half
3/4 cup rice
3 Tbsp garlic fresh, (about 10 cloves)
Add after deboning chicken
carrots
fresh ginger root, cracked
onions, diced
snow peas, broccoli (any vegi you like/have)
Cook for 1 hour and 15 minutes. Debone chicken and take out ginger root. Cook another hour. Add salt and pepper to taste. This is great when you are sick.
By Brenda O.
POTATO CORN CHOWDER
Make a roux:
Melt one square butter, add 1 white onion finely chopped, saute. Add 3/4 cup flour. Stir together. Add 4 cups milk or 2 cups cream and 2 cups milk or canned milk. Add 1 tsp salt and1/4 tsp garlic powder/salt. Add 2 cups chicken broth. Stir...
BRING to boil 5 cups chicken broth, add 1/2 cup celery, and 1 bag frozen, cubed hash browns. Cook until tender. Add to roux. Can add a can of corn, (frozen) or cream corn, chopped bacon, green onions and cheese on top.
By: Joanne T
Southwest White Chili
Southwest spice blend
1 tbsp olive oil 1 tsp garlic powder
1 ½ lb boneless, skinless chicken 1 tsp ground cumin
1/4 cup chopped onion ½ tsp oregano leaves
1 cup chicken broth ½ tsp cilantro leaves
1 can (4 oz) chopped green chili 1/8 tsp ground red pepper
1 can (19 oz) cannellini, undrained (white kidney beans)
2 green onions, sliced
Heat oil in large saucepan over medium-high heat. Add chicken and onions; cook 4-5 minutes. Stir in broth, green chilies and spice blend; simmer 15 minutes. Stir in beans. Simmer 5 minutes. Top with onions. Garnish with Monterey Jack Cheese, if desired. Makes 4 cups.
TACO SOUP
1 can each black, pinto and kidney beans, undrained
1 can corn, undrained
1 can sliced olives, drained
1 onion chopped
1 can tomato paste
1 can tomato sauce
1/2 pkg taco seasonings (to taste +/-)
1 lb ground beef
Brown beef and onion (can add garlic). Drain. Add remaining ingredients and heat. Can serve with Fritos, sour cream, cheese and salsa. Can also serve in tortilla , burrito style.
By: Joanne T.
Tortilla Soup
1 Tablespoon butter
½ cup green pepper
½ cup onion
½ tsp cumin
3 ½ cups or 2 14oz cans of chicken broth
2 cups shredded and cooked chicken
1 cup whole corn
1 Tablespoon vegetable oil
6 corn tortillas cut ½ inch strips
3/4 cups shredded Monterey cheese
1 16 oz salsa sour cream
Melt butter and cook green peppers, onion and cumin. Cook until tender and crisp. Put chicken broth, salsa, corn, chicken and pepper mixture in a pot. Bring to a boil and reduce heat to low and cook for 5 minutes.
Heat oil and but tortillas in hot oil.
Put tortillas on bottom of bowl put cheese on top. Then put the soup on top of the cheese then top it off with the sour cream.
YUMMY YUMMY YUMMY
US Senate Soup
Soak 1 lb white (great northern) beans over night. Drain water
Add 2 ham hocks, 3 qt water/broth. Bring to a boil. Simmer 2 hours.
Stir in:
1 cup cooked mashed potatoes
3 chopped onions
Small celery length wise
1 garlic clove, minced
1/4 cup chopped parsley (fresh)
Simmer 1 hour longer
Remove ham and chop meat. Put back in soup. Makes a lot.
By Melinda C.
White chili
12 oz ground turkey
½ onion, chopped
1 clove garlic
Cook together
Add 3 cups water (or chicken broth)
15 oz can great northern beans
4 oz mild green chiles
2 tsp (2 boulion) chicken
1 tsp cumin
1/4 tsp pepper
Bring to boil. Cover and simmer 30 minutes.
To thicken up add
2 Tbsp flour
1/4 cup water
real good with corn bread
By: Gina H.
WONTON SOUP
For the soup:
5 cups chicken broth (regular or low-sodium)
2 cups water
2 to 3 thin slices fresh ginger
5 or 6 bok choy leaves, washed
pepper to taste
For the wontons:
1/2 lb ground pork (for lower-fat wontons, use ground turkey)
2 scallions, finely chopped
1 Tbsp minced fresh ginger
1 small clove garlic, minced
1 Tbsp plus 1 tsp soy sauce
1 tsp rice vinegar
1/4 tsp sesame oil
1/4 tsp salt
1/8 tsp pepper
1 tsp cornstarch
35 to 40 wonton wrappers
STEP 1 In large saucepan, combine the chicken broth, water, and ginger slices. Cover and bring the broth to a gentle simmer, then turn off the heat. Cut the bok choy into small pieces and set aside
STEP 2 Combine the pork, scallions, ginger, and garlic in a mixing bowl. Add soy sauce, vinegar, sesame oil, salt, pepper and corn starch and mix well with a rubber spatula
STEP 3 Remove the wonton wrappers from their package and comer them with a damp paper towel to keep them from drying out. Assemble the wontons place them on a large plate or a baking sheet lined with waxed paper, and cover them loosely with plastic wrap.
STEP 4 Bring the chicken broth to a boil. Use a slotted spoon to add the wontons a few at a time, keeping the broth at a low boil. Cook the wontons until they are no longer pink inside (remove one and cut it open to check), at least 7 minutes. Turn the heat back to high, add the bok choy, cover and cook it for 3 minutes. Turn off heat and add pepper to taste.
STEP 5 Transfer 5 or 6 wontons to each soup bowl and ladle on the hot broth.. Makes 6 to 8 serivng
1 lb ground beef 1 tsp oregano & cumin
1 tsp salt 1 16 oz can stewed tomatoes
1 large onion 1 can applesauce
1 clove garlic 1 16 oz can kidney beans
1 Tbsp chili powder
Brown beef, onions and garlic and drain. Add remaining ingredients, EXCEPT kidney beans. Bring to boil, cover and simmer for 1 hour. Add beans, simmer uncovered for 10 minutes. Serves 6-8
By Joanne T
BRAZILIAN BEAN SOUP
2 cups black beans rinse and cover with water over night in fridge
drain water next day, put in big pot, cover in couple of inch of water
2 tsp garlic powder. Add some olive oil, add 1 Tablespoon salt and add if needed
cook and then add more garlic powder
lid off gentle boil for 1 hour and then lid on simmer for 2 hours, (or crockpot 8 to 4 but meat in 2-3 hours ½ before)
last hour saute in pan beef (pork) stew meat, 2 Tbsp. Olive oil in with meat, cut up whole onion minced garlic in with meat. Brown. 5 minutes. Put in the last hour. Add garlic to taste. Salt to taste.
Make brown/white rice
add home made salsa at kohlers. ( by chesse)
add salsa on top.
2 lg Tomatos, 2 cucumbers diced (take out seeds), ½ onion yellow diced, fresh parsley (dried), salt to taste, 1 tsp olive oil(just to coat) , 1/4 cup to ½ cup to taste rice or white wine vinegar
note: make double batch then freeze it )
By Gayle C/ Melinda C
Carrot Chowder
Brown1 lb hamburger, drain. Add:
1/2 cup celery
1/2 cup diced green pepper
1/2 tsp salt
1/2 cup chopped onion
Cook about 10 minutes, stirring while meat flavor is absorbed into the vegetables.
In large saucepan combine above and add:
4 cup (1 qt) tomato juice
2 1/2 cups coarsely grated carrots
1/2 tsp garlic salt/powder
1/8 tsp marjoram
1 1/2 cups water
1 tsp sugar
1/2 tsp pepper
Bring to boil then turn down to simmer. Add 2 cans of cream of celery soup. Simmer for at least 30 minutes or until carrots are tender. can serve topped with shredded cheese...colby/jack, cheddar, mozzarella, or whatever mild cheese you family likes.
By: Joanne T
Broccoli Cheese Soup
3/4 cup chopped onion 1 teaspoon salt
3 tablespoons oil or butter 2 (10 oz) pkg frozen broccoli
6 cups water 1/4 tsp garlic powder
6 chicken bouillon cubes 6 cups light cream milk
8 oz uncooked egg or cork screw noodles 2 lbs Velveeta cheese, grated or chopped
Pepper to taste
Saute onion in oil/butter for 3 minutes. Add water and bouillon cubes and heat to boiling. Stir until dissolved. Gradually add noodles and salt. Cook 3 minutes. Stir in broccoli and garlic powder; cook for 4 minutes. Add milk and cheese, stirring constantly. Add pepper to taste.
Serves 10 to 12
By my mom
Chicken Broccoli Cheese Soup
Make a roux:
Melt one square butter, add 1 white onion finely chopped, saute. Add 3/4 cup flour. Stir together. Add 4 cups milk or 2 cups cream and 2 cups milk or canned milk. Add 1 tsp salt and1/4 tsp garlic powder/salt. Add 2 cups chicken broth. Stir...
Add:
1-2 lbs broccoli, cook and cut up
1 cup (or more) cooked and cubed
1 cup grated cheese
1/4 tsp nutmeg
Bring to desired thickness.
By: Joanne T.
CHICKEN NOODLE SOUP
I just came up with soup. It is really easy and you can make it to your liking
I put as much chicken broth as you need for your family. I used about 14 cups so I could have left overs. I use the chicken bouillon from Sams. It has great flavor.
THEN I put in my already cooked chicken and cut it up. I put in about 1/2 of a sliced cut up cabbage, about 2/3 diced carrots per person, 1 punch of cut up Asparagus, about 6 to 8 sliced green onions, and I just sprinkle some minced onions in. I just cooked it long enough to cook the vegetables. Don't ya just love how I just say, a little of this and a little of that. I learned it from my wonderful Grandma. I still can't make her peachy cobbler like hers.
My family just love it. This time since I said noodle, I put in the abc pastas and they had a blast with the words and made up words when they got on there spoon. Let me know how yours turn out.
By: Kirsten Weakley
Chili mango salsa soup
1 lg (or 2 small cans) Chili beans
2 cans black beans
1 can kidney
1 lg jar mango salsa (costco)
chicken broth
topping
sour cream
lime juice
chips
By: Ashley C.
Creamy Bean Soup with Taquito Dippers
| 1 | can (16 oz) Old El Paso® traditional refried beans |
| 1 | can (14.5 oz) petite diced tomatoes, undrained |
| 1 | cup chicken broth |
| 1/2 | cup (from 14-oz can) unsweetened coconut milk (not cream of coconut) |
| 1 | can (4.5 oz) Old El Paso® chopped green chiles |
| 1 | package (1 oz) Old El Paso® taco seasoning mix |
| 6 | sticks (0.75 oz each) sharp Cheddar or chipotle Cheddar cheese |
| 1 | package (10.5 oz) Old El Paso® flour tortillas for soft tacos & fajitas (12 tortillas) |
| 2 | tablespoons CRISCO® Pure Vegetable Oil |
| 1/4 | cup chopped fresh cilantro, if desired |
| 4 | medium green onions, sliced (1/4 cup), if desired |
DIRECTIONS
1. Heat oven to 450°F. Line cookie sheet with foil.
2. In 2-quart saucepan, stir refried beans, tomatoes, broth, coconut milk, green chiles and taco seasoning mix; heat to boiling. Reduce heat to low; simmer uncovered about 20 minutes.
3. Meanwhile, cut each cheese stick in half lengthwise to make 2 thin sticks. Place 1 cheese stick on one edge of each tortilla; roll tortilla tightly around cheese. Brush edges of tortillas with water to seal. Place taquitos, seam sides down, on cookie sheet. Brush each lightly with oil. Bake 5 to 7 minutes or until edges of tortillas are golden brown and cheese is melted.
4. Pour soup into serving bowls; garnish with cilantro or onions. Serve with taquitos for dipping.
By: Kirsten/Philsbury
GINGER CHICKEN RICE SOUP
In big pot of hot water, bring to soft boil. Put in:
1 whole cleaned chicken, rub with salt, cut in half
3/4 cup rice
3 Tbsp garlic fresh, (about 10 cloves)
Add after deboning chicken
carrots
fresh ginger root, cracked
onions, diced
snow peas, broccoli (any vegi you like/have)
Cook for 1 hour and 15 minutes. Debone chicken and take out ginger root. Cook another hour. Add salt and pepper to taste. This is great when you are sick.
By Brenda O.
POTATO CORN CHOWDER
Make a roux:
Melt one square butter, add 1 white onion finely chopped, saute. Add 3/4 cup flour. Stir together. Add 4 cups milk or 2 cups cream and 2 cups milk or canned milk. Add 1 tsp salt and1/4 tsp garlic powder/salt. Add 2 cups chicken broth. Stir...
BRING to boil 5 cups chicken broth, add 1/2 cup celery, and 1 bag frozen, cubed hash browns. Cook until tender. Add to roux. Can add a can of corn, (frozen) or cream corn, chopped bacon, green onions and cheese on top.
By: Joanne T
Southwest White Chili
Southwest spice blend
1 tbsp olive oil 1 tsp garlic powder
1 ½ lb boneless, skinless chicken 1 tsp ground cumin
1/4 cup chopped onion ½ tsp oregano leaves
1 cup chicken broth ½ tsp cilantro leaves
1 can (4 oz) chopped green chili 1/8 tsp ground red pepper
1 can (19 oz) cannellini, undrained (white kidney beans)
2 green onions, sliced
Heat oil in large saucepan over medium-high heat. Add chicken and onions; cook 4-5 minutes. Stir in broth, green chilies and spice blend; simmer 15 minutes. Stir in beans. Simmer 5 minutes. Top with onions. Garnish with Monterey Jack Cheese, if desired. Makes 4 cups.
TACO SOUP
1 can each black, pinto and kidney beans, undrained
1 can corn, undrained
1 can sliced olives, drained
1 onion chopped
1 can tomato paste
1 can tomato sauce
1/2 pkg taco seasonings (to taste +/-)
1 lb ground beef
Brown beef and onion (can add garlic). Drain. Add remaining ingredients and heat. Can serve with Fritos, sour cream, cheese and salsa. Can also serve in tortilla , burrito style.
By: Joanne T.
Tortilla Soup
1 Tablespoon butter
½ cup green pepper
½ cup onion
½ tsp cumin
3 ½ cups or 2 14oz cans of chicken broth
2 cups shredded and cooked chicken
1 cup whole corn
1 Tablespoon vegetable oil
6 corn tortillas cut ½ inch strips
3/4 cups shredded Monterey cheese
1 16 oz salsa sour cream
Melt butter and cook green peppers, onion and cumin. Cook until tender and crisp. Put chicken broth, salsa, corn, chicken and pepper mixture in a pot. Bring to a boil and reduce heat to low and cook for 5 minutes.
Heat oil and but tortillas in hot oil.
Put tortillas on bottom of bowl put cheese on top. Then put the soup on top of the cheese then top it off with the sour cream.
YUMMY YUMMY YUMMY
US Senate Soup
Soak 1 lb white (great northern) beans over night. Drain water
Add 2 ham hocks, 3 qt water/broth. Bring to a boil. Simmer 2 hours.
Stir in:
1 cup cooked mashed potatoes
3 chopped onions
Small celery length wise
1 garlic clove, minced
1/4 cup chopped parsley (fresh)
Simmer 1 hour longer
Remove ham and chop meat. Put back in soup. Makes a lot.
By Melinda C.
White chili
12 oz ground turkey
½ onion, chopped
1 clove garlic
Cook together
Add 3 cups water (or chicken broth)
15 oz can great northern beans
4 oz mild green chiles
2 tsp (2 boulion) chicken
1 tsp cumin
1/4 tsp pepper
Bring to boil. Cover and simmer 30 minutes.
To thicken up add
2 Tbsp flour
1/4 cup water
real good with corn bread
By: Gina H.
WONTON SOUP
For the soup:
5 cups chicken broth (regular or low-sodium)
2 cups water
2 to 3 thin slices fresh ginger
5 or 6 bok choy leaves, washed
pepper to taste
For the wontons:
1/2 lb ground pork (for lower-fat wontons, use ground turkey)
2 scallions, finely chopped
1 Tbsp minced fresh ginger
1 small clove garlic, minced
1 Tbsp plus 1 tsp soy sauce
1 tsp rice vinegar
1/4 tsp sesame oil
1/4 tsp salt
1/8 tsp pepper
1 tsp cornstarch
35 to 40 wonton wrappers
STEP 1 In large saucepan, combine the chicken broth, water, and ginger slices. Cover and bring the broth to a gentle simmer, then turn off the heat. Cut the bok choy into small pieces and set aside
STEP 2 Combine the pork, scallions, ginger, and garlic in a mixing bowl. Add soy sauce, vinegar, sesame oil, salt, pepper and corn starch and mix well with a rubber spatula
STEP 3 Remove the wonton wrappers from their package and comer them with a damp paper towel to keep them from drying out. Assemble the wontons place them on a large plate or a baking sheet lined with waxed paper, and cover them loosely with plastic wrap.
STEP 4 Bring the chicken broth to a boil. Use a slotted spoon to add the wontons a few at a time, keeping the broth at a low boil. Cook the wontons until they are no longer pink inside (remove one and cut it open to check), at least 7 minutes. Turn the heat back to high, add the bok choy, cover and cook it for 3 minutes. Turn off heat and add pepper to taste.
STEP 5 Transfer 5 or 6 wontons to each soup bowl and ladle on the hot broth.. Makes 6 to 8 serivng
APPETIZERS
ALMOND ROCCA
1 cup sugar
1 cup butter (real)
1 cup semi sweet chocolate chips
1 cup chopped almonds
Bring sugar and butter to hard tack stage. Pour onto flat wax paper surface. Sprinkle chocolate chips, let melt, spread evenly. Sprinkle almonds. Let set . Break up and serve.
APPLE FRITTERS
2 tablespoons oil
1 egg, beaten
1/2 cup milk
2 teaspoons sugar
1 teaspoon ground cinnamon
1 cup sour cream
1 cup self-rising flour
3 apples peeled, cored and sliced horizontally, about 1/4-inch thick
Powdered sugar, optional
1. Heat 2 tablespoons oil to 375 degrees F.
Combine in a bowl the beaten egg, milk, sugar, cinnamon and sour cream. Mix well and add flour.
Dip apples in batter and carefully place in oil. Cook for 1 to 2 minutes. Turn and cook 1 to 2 minutes more. Remove fritters and drain. Maybe sprinkled with powdered sugar, if desired. Serve warm
BY: Kirsten W (Paula Dean)
APPLE FRITTERS
1 TBSP butter
2 TBSP brown sugar
Juice of one lemon
1/4 cup water
2 cups chopped apples
splash apple brandy
1/4 tsp cinnamon
2 eggs, separated
2/3 cups milk
1 TBSP melted butter
1 cup sifted flour
1/4 tsp salt
1 TBSP sugar
Drizzle corn syrup
Powdered sugar
1) Preheat deep fryer
2) In sauce pan melt butter. Stir in brown sugar, and cook 30 second to dissolve. Add lemon juice, water apples, brandy, and cinnamon. Cook the apples 3 to 5 minutes until apples start to wilt. Remove from heat and cool completely.
3) In mixing bowl; whisk egg yolks, milk and melted butter and cooked apples. Stir in dry ingredients into the liquid mixture. Blend until batter is incorporated. Cover the batter and place in fridge for at least 2 to 4 hours.
4) In a standing mixer with a whisk, beat egg whites until stiff. Remove the batter from fridge and blend until smooth. Fold in beaten egg whites. Using a large spoon, drop batter into hot oil and fry until golden brown; about 3 to 4 minutes. Remove from oil and drain on paper towels on plate.
5) To serve, mound the warm fritters on a plate and drizzle with corn syrup and garnish with powdered sugar.
BY: Kirsten (Emeril Lagasse)
BRUSCHETTA
Marinade:
1 /2 cup red wine vinegar 1 /2 tsp salt
1 /2 tsp basil 1 /4 tsp pepper
1 /2 tsp Italian seasoning 1 Tbsp sugar
3 cloves minced fresh garlic 1 Tbsp parsley or chives
1 /2 tsp oregano
Mix well, then add: 1 /2 cup olive oil
5 - 6 Roma Tomatoes, sliced
1 /2 purple/red onion, sliced very thin
Marinate several hours or overnight
Mix: 1 /2 - 1 cup mayonnaise
1 /2 - 1 cup grated Parmesan cheese
Cut 1 loaf of baguette - type dense bread into thin sliced. Spread with mayo and cheese mixture, then some onion slices then a slice of tomato. Broil about 5 minutes. Serve pormptly.
BY: Tadiana Jones
CREAM CHEESE TORTILLA PINWHEELS
1 8 oz cream cheese
1 cup sour cream
1 can green chilies
1 can chopped olives
1 cup cheese (any desired)
1 /2 cup green onions
garlic powder to taste **you can add any other seasonings you choose
Mix ingredients. Roll in tortilla. Roll in plastic wrap and chill before slicing. Serve with salsa and or quacamole.
BY: Tina P.
CHEESE BALL
2 (8oz) pkg cream cheese softened
½ tsp dry mustard
2 ½ tsp Bon Appetit (seasoning)
3 green onions finely chopped
Chopped Walnuts
Mix together. Roll in chopped walnuts. Chill at least 4 hours.
By Janette W.
CHEESE BALL WITH HAM
1 pkg. 8oz. cream cheese
1 cup grated cheese
ham chopped in fine pieces (Thin deli sliced ham works best)
1Tbsp. minced onion
1 Tbsp. worcestershire sauce
Soften cream cheese, add wocestershire sauce, minced onion, and grated cheese with a little bit of ham. Roll into a ball, then roll into the ham and crushed walnuts
By: Stephanie A.
MARSHMALLOW FRUIT DIP
2 cups ro 7- 11 oz marshmallow cream
1 8 oz pkg cream cheese
1 Tbsp orange rind grated
dash of salt
Mix and serve. Add your favorite fruit.
BY: Jan S.
PINWHEELS
spread cream cheese ( you can mix the salsa with cream cheese) on any flavor flour tortilla
add your favorite meat and grated cheese
you can also add salsa
roll up cut and serve cold.
GRILLED TOMATOES
4 ½ inch thick slices of beefsteak tomato
½ cup creamed spinach
2 Tbsp butter, melted
2 Tbsp seasoned bread crumbs, (below)
3 slices real american cheese
Preheat broiler to high
arrange the tomato slices on a baking sheet and lightly salt them.
Combine creamed spinach with melted butter and bread crumbs in a medium bowl.
Spread approximately 2 Tbsp of creamed spinach on top of each tomato. Use up all of the spinach
dice the american cheese slices, then pile an equal amount of cheese on top of the spinach on each tomato
broil the tomatoes for 2 to 3 minutes, or until the cheese melts and browns. Serve hot.
Serves 2
STUFFED CUCUMBER WITH CARROTS
Cucumbers Carrots
*Peel cucumbers down the side in strip fashion. If larger cucumbers, cut in half so they don’t brake.
*Take a long narrow knife and carefully hollow out
*Wash and peel carrots. Stick the carrot into the center of the cucumber carefully.
*When stuffed, cut the cucumbers into slices
By: Jackie B
STUFFED GREEN PEPPERS
4 green peppers Salt and pepper
1 lb hamburger, cooked Garlic powder
1 lb ground pork or turkey, cooked ½ cup mushrooms, chopped
2 eggs 1/4 cup onion
½ to 1 cup oatmeal 2/3 cups rice,long grain rice
½ cup ketchup or BBQ sacue 1 (14 oz) pasta sauce
*Hollow out green peppers
*Mix everything but green peppers
*Stuff meat into center of peppers and form a rounded top
* Place in covered casserole dish and bake at 350̊ for 45 minutes. Then take off cover and continue cooking for 15 minutes
BY: Jackie B.
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