BREAKFAST

CREPES

BANANA-FILLED CARAMEL-CHOCOLATE CREPES
Prep/total: 1 hour 25 minutes Serves 12
these are really rich. I usely make the Canadian ones also so you don't have so much richness. Enjoy these are really good.
Crepes
1 box Pillsbury Traditional Fudge Brownie Mix (i just just my fave)
1 cup all purpose flour
3 eggs, beaten
1 1/2 cups milk
1/2 cup vegetable oil (i used canola oil)
Filling
1 cup unsalted/salted butter
1/2 cup sugar
2 tsp vanilla
1 Tbsp finely grated lemon peel
6 large firm ripe bananas, cut into 1/4" slices
Toppings
1/2 cup caramel ice cream topping
3/4 cup frozen (thawed) whipped topping
2 Tbsp powdered sugar
1/4 cup walnuts (fave nuts)
1) In large bowl, stir together brownie mix, flour, eggs, milk and oil until smooth.
2) Spray 10" skillet with no-stick cooking spray; heat over medium heat. Pour about 1/4 cup batter onto center of skillet. Immediately rotate skillet until thin layer of batter covers bottom. Cook over medium heat about 1 minute, turning once, until top appears slightly dry.
3) Remove crepe to cutting board, flipping crepe over so first cooked side is facing up. Immediately roll up crepe; place on plate to cool. Cover with kitchen towel. Repeat with remaining batter.
4) In large saucepan, cook butter and sugar over medium heat, stirring frequently, until sugar is dissolved. Stir in vanilla and lemon peel until well mixed. Add banana slices; gently toss until coated and slightly softened.
5) Fill 1 crepe at a time, keeping remaining crepes covered. Gently unroll crepe; fill with slightly less than 1/4 cup banana filling. Reroll crepe; place seam side down on platter. Repeat until remaining crepes. Top crepes with drizzle of caramel topping and dollop of whipped topping. Sprinkle with nuts and powdered sugar. Serve immediately.
By: Kirsten W.

FRENCH CANADIAN CREPES
2 cups milk
1 cup all purpose flour
1 egg
1 Tbsp butter, melted
Whisk all ingred. until smooth. Allow to rest in fridge at least 20 minutes before making recipe
Melt a little butter in crepe pan on low heat.
Add 3 Tbsp to swirl pan cook 1 minute. Loosen edges, flip cook another 1 minute.
Makes 10. Fill with sweetened whipped cream, fold, drizzle with maple syrup.
Or make your fave pudding (white chocolate mouse) and then your fave fruit, whipped cream and your fave syrup, caramel. Enjoy
By Kirsten W.

PRALINE PECAN CREPES
Prep time: 1 hr Cooking time: 13 min yield: 8 servings (2 cups sauce)
Crepes ingredients:
3/4 cup all purpose flour
1 ½ tsp sugar
1/4 tsp baking powder
1/4 tsp salt
1 cup milk
1 Tbsp butter, melted
1/4 tsp vanilla
1 tsp butter
Sauce ingredients:
1/4 cup butter
1/4 cup sugar
1/4 cup firmly packed brown sugar
1 Tbsp cornstarch
1 3/4 cups water
1/4 cup chopped pecans
1 Tbsp vanilla
*Combine flour, 1 ½ tsp sugar, backing powder and salt in small mixer bowl. Add all remaining crepes ingredients except 1 tsp butter. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes)
*Melt 1 tsp butter in 6 or 8 “ skillet until sizzling. For each crepe, pour about 1/4 cup batter into skillet; immediately rotate skillet until thin film covers bottom. Cook over medium heat until lightly browned (1 to 2 minutes). Loosen edges of crepe from pan with wide spatula; turn over. Continue cooking until lightly browned (2 to 3 minutes). Place crepes on plate. Repeat with remaining batter, placing waxed paper between each. Cover crepes. Set aside.
*Melt 1/4 cup batter in 10" skillet over medium heat; stir in 1/4 cup sugar, brown sugar, and cornstarch. Stir in all remaining sauce ingredients. Continue cooking, stirring occasionally, until sauce begins to thicken (5 to 6 minutes).
*Meanwhile, fold each crepe in half; fold in half again to form triangles. When sauce begins to thicken arrange crepes in skillet. Cook, spooning sauce over crepes occasionally, until crepes are heated through (3 to 4 minutes). Serve warm crepes with sauce.
Nutrition Facts (1 serving): calories 220, fat 11g; cholesterol 50mg; sodium 180mg; carbs 26g; dietary fiber 1g; protein 4g


CASSEROLES

BREAKFAST CASSEROLE
4 lbs hash browns
fry cup onions, ham, bacon, green pepper
1 lb cheese, grated
Warm up hash browns until brown. Whip up 1 dozen eggs in separate bowl, add milk or cream.
Layer in 2 9x13 pan:
Hash browns
onions, meats and veges
egg and drizzle over
if you can’t see the egg, you need to make up more mix.
Put foil over the pan.
Cook at 350 to 375̊ for about 1 hour.

BREAKFAST SAUSAGE CASSEROLE
1 pkg sausage cooked, crumbled, drained 1 tsp dry mustard
10 eggs, lightly beaten 16 oz day old bread, cubed
3 cups light cream 4 oz cheddar cheese, shredded
1 tsp salt 4 oz Swiss cheese, shredded
1 bunch green onions, chopped
Grease 9x13" pan well. Place bread in pan. Sprinkle with cheeses and sausage. Combine rest of ingredients together and mix well. Pour over bread; refrigerate overnight. Bake for 1 hour at 350̊ or until golden brown. Serves 6 to 8.
By Grandma Dorothy Taylor

WESTERN SKILLET OMELET
Prep: 10 min Total:55
1 lb russet potatoes (about 3), peeled, cubed
6 slices Oscar Mayer bacon
1/2 cup chopped green peppers
1 tomato, chopped
3 green onions, sliced
6 eggs
1 cup shredded cheddar cheese
PLACE potatoes in large saucepan; cook with water. Bring to boil; continue boiling 5 minutes. Drain well and set aside.
COOK bacon in large skillet on medium-high heat until crisp, turning occasionally. Remove bacon from skillet; drain on paper towels. Discard bacon drippings. Add peppers, tomatoes and onions to skillet. Reduce heat to medium; cook and stir 3 min. Add potatoes; cook an additional 15 minutes, stirring occasionally.
MAKE 6 small wells in potato mixture. Add one egg to each well. Top potato mixture with bacon; sprinkle with cheese. Cover skillet with lid. Cook 5 to 8 minutes or until eggs are set.
MAKES 6 servings
SHORTCUTS: Use Oscar Mayer Ready to serve bacon, which is 100% real, fully cooked bacon that is ready in 30 seconds, instead of the regular bacon. Omit cooking bacon.
BY: Kirsten (food & family fall 2007 magazine)


MUFFINS

LEMON BLUEBERRY MUFFINS
2 cups all purpose flour 1 cup fresh blueberries, rinsed/drained
1/4 cup plus 2 Tbsp sugar, divided 3/4 cup butter, melted
1 Tbsp baking powder 3/4 cup milk
½ tsp salt 1 egg
1 Tbsp lemon zest 1/4 tsp ground cinnamon
Preheat oven to 400̊. In classic batter bowl, combine flour, 1/4 cup of the sugar, baking powder, salt and lemon zest; mix well. Add blueberries and toss gently.
Place butter in small microwave bowl on High 1 minute or until melted. Using pastry brush, lightly brush cups of muffin pan with butter; reserve remaining butter. In small batter bowl, whisk egg and remaining melted butter. Add milk mixture to dry ingredients; mix just until dry ingredients are moistened (batter will be slightly lumpy). Do not over mix.
Using medium scoop, divide batter evenly among muffin cups. Combine remaining 2 Tbsp sugar and cinnamon in flour/sugar shaker. Sprinkle over muffins.
Bake 20-25 minutes or until golden brown and cake tester inserted in center comes out cleam. Remove to cooling rack. Cool 5 minutes; remove from pan. Serve warm.
Yield: 12 muffins
Nutrients per serving: cal. 200, total fat 10g. Sat. Fat 6g, chol. 45 mg, carbs. 25 g, protein 3 g, sodium 270mg, fiber 1 g
By Pampered Chef

RASPBERRY ALMOND MINI-MUFFINS
2 cups all purpose flour ½ cup (1 stick) butter, melted
2/3 cup sugar 2/3 cup milk
2 tsp baking powder 1 egg
1/4 tsp salt 3/4 tsp almond extract
1/4 tsp ground cinnamon 1/4 cup rasp preserves
Powdered sugar (opt)
Preheat oven to 400̊. Combine flour, sugar, powder, salt and cinnamon in classic batter bowl. Stir in melted butter, milk, egg and almond extract into dry ingredients, mixing until well combined.
Spray mini muffin pan with non cooking spray. Fill prepared muffin cups using medium scoop (1 scoop per muffin cup). Press approximately ½ tsp raspberry preserves into top of muffin batter. Gently fold batter over most of preserves.
Bake 12-14 minutes or until lightly golden brown or cake tester inserted in center comes our clean. Let cool in pan 5 minutes. Carefully remove from pan; serve warm or at room temperature. Sprinkle with powdered sugar, if desired.
Yield: 24 mini muffins
Nutrients per serving: cal. 109, total fat 4 g
BY Pampered Chef


PANCAKES/WAFFLES

CANDIED PANCAKES
1 ½ cups flour
1 egg, beaten
2 tsp baking powder
4 teaspoons melted butter
½ tsp salt
3/4 cup water
1/4 cup sugar
1 ½ teaspoon vanilla
3/4 cup milk
Mix add more flour if needed. Batter should be lumpy. Cook on skillet
By Jenn W.

GERMAN PANCAKES
6 eggs
½ tsp salt
1 cup milk
1/4 cup sugar
1 cup flour
5 T butter
Preheat oven to 450 whip eggs until thick and lemon color. Add the milk, flour and salt. Place the butter in the 9x13 pan and place in hot oven until melted. Pour the egg mixture into the pan and bake for 15 - 20 minutes or until golden brown.
By: Stephanie P.

PANCAKES
2 cups flour or wheat flour
2 Tbsp sugar
1/2 tsp salt
1 Tbsp baking powder
Mix...add
1 cup milk and 1 cup buttermilk or 2 cups milk
2 eggs
2 Tbsp oil
Cook.
By: Erica H.

WAFFLES
1 3/4 cups all purpose flour
2 Tbsp sugar
4 tsp baking powder
1 tsp salt
2 large eggs, separated
1 3/4 cups milk
1/4 cups vegetable oil
butter, for serving
Maple syrup, for serving
1) Heat waffle iron to high, Heat oven to 200. In a medium bowl, whisk together the flour, sugar, baking powder, and salt; set aside.
2) In a medium bowl, whisk together egg yolks, milk and oil. Add to flour mixture, whisking just until large lumps disappear.
3) In a small bowl, beat the egg whites to stiff glossy peaks. Fold whites into batter.
4) Ladle about 1/3 cup batter into each section of the waffle iron; spread batter almost to the edges. Cover iron and cook until no steam emerges, 5 to 7 minutes.
5) Transfer cooked waffles to a baking sheet. Transfer to oven to keep warm while baking the remaining batter. Serve with warm butter and syrup.
By: Kirsten W.


SYRUPS/SAUCES

APPLE CIDER SYRUP
1 cup sugar
½ tsp lemon juice
2 T corn starch
1/4 tsp cinnamon
2 cups apple cider - juice
1/8 tsp nutmeg
2 T butter
stir in pan and melt simmer 5 to 10 minutes. I make wassail up and then us that in stead of apple cider.
By: Stephanie P.

BLUEBERRY PATCH SYRUP
1 pt fresh blueberries
1/4 cup water
1 /2 cup granulated sugar
1 TBSP lemon juice
Rinse the blueberries and remove the stems. Place in a 3 quart saucepan. Add the water and sugar.
Bring the mixture to a boil over medium-high heat. Reduce the heat to low. Cook, stirring occasionally, until thickened, about 10 minutes.
Press the blueberries through a fine sieve, reserving the juice and discarding the skins.
Add the lemon juice and mix well. Let stand to cool. Pour into a glass jar with a lid. Store in the refrigerator for up to 3 weeks. Reheat to serve or serve at room temp.
per 2 Tbsp servings: 69 cal., 0g protein, 0g Fat, 18g carb; 2 mg sodium; 0mg chol.; 1g fiber.
Tip: this recipe is very adaptable; try it with strawberries, blackberries, raspberries or red currants

FRUIT AND YOGURT DIP
1 carton (8oz) vanilla yogurt
2 T brown sugar
4 tsp lemon juice
favorite fruit

HOT BUTTERED BLUEBERRY SAUCE
1/3 cup sugar
2 Tbsp all purpose flour or 1 Tbsp cornstarch
1/4 tsp salt
1 Tbsp lemon juice
1 cup hot water
1 ½ cups fresh or frozen blueberries, whole, unsweetened
2 Tbsp butter
3 Tbsp Amaretto or almond flavored liqueur
In a saucepan, combine sugar, flour or cornstarch, and salt.
Add lemon juice and water, slowly, stirring until well blended. Bring mixture to a boil over high heat, whisking vigorously. Cook until thickened, about 2 minutes.
Stir in blueberries, butter and flavoring. Serve warm at room temp.
Storing Sauce Store any unused sauce in a covered container in the fridge
About thickeners If you use flour to thicken the sauce, it will be opaque. If you use cornstarch, the sauce will be clear and glossy.


FRENCH TOASTS

MOTHER'S DAY FRENCH TOAST FROM KNEADERS
Ingredients:

• 8 oz cream cheese softened
• 1 cube butter
• 1 cup maple syrup

Microwave above for 30 seconds and beat until smooth

• 1 1oaf of Kneaders Chunky Cinnamon

Break into 1 ½ inch pieces and put in a 9 by 11 inch baking pan.
Pour cream cheese mixture over the top of the bread.

• 12 eggs
• 2 cups half/half
• 1 tsp vanilla (more if you like)

Beat until frothy, pour over Chunky Cinnamon bread in pan.

Bake at 350 for 60 minutes.
Dust with powder sugar, fruit, or syrup. Serve hot.

Can be made the night before and put into hot oven 1 hour before you serve

PEACH FRENCH TOAST
1 cup packed brown sugar
5 eggs
½ cup butter
1 ½ cup milk
2 Tbsp. water
1 Tbsp. vanilla extract
1 pkg. frozen peaches
Ground cinnamon
1 loaf thick sliced bread
In a saucepan, bring brown sugar, butter and water to a boil. Reduce heat; simmer for 10 minutes, stirring frequently. Pour into a greased 9 X 13 pan; top with frozen peaches. Arrange bread over peaches. In a bowl, whisk the eggs, milk and vanilla; slowly pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Sprinkle with cinnamon. Cover and bake at 350 for 20 minutes. Uncover; bake 25-30 minutes longer until the bread is golden brown
By: Kirsten W.

PRALINE FRENCH TOAST
6 Tbsp Butter
1/4 cup Sugar
1 cup Light Brown Sugar
1/3 cup Milk
2 tablespoons Light Corn Syrup
1 tsp grated Orange Rind
½ cup chopped Pecans
½ tsp Cinnamon
2 Eggs plus 3 Egg whites
1 tsp Vanilla
1 cup Orange Juice
1 (16oz) loaf French Bread-cut into 12 to 15 (1 inch) slices
*In a microwavable dish, combine butter, brown sugar & corn syrup. Microwave until the butter has melted & the brown sugar has dissolved, about 1 minute. Pour the mixture into an ungreased, 3 quart oblong baking dish.
*In a large bowl, whisk together the eggs, egg whites, orange juice, sugar, milk, orange rind, cinnamon & vanilla.
*Arrange the bread slices over the brown sugar mixture in the baking dish. Pour the egg mixture over bread slices.
*Cover with plastic wrap & refrigerate overnight.
*Prior to serving, preheat to 350 degrees.
*Bake for about 30 minutes or until toasty. Serve immediately with some of the praline sauce that forms in the bottom of the baking dish!
Enjoy!
By: Kirsten W

BREADS and ROLLS

Butter Crescents(SCAN PICTURE)
Preparation 30 minutes 1 hour 40 minutes rising and resting Baking time 15 minutes
Makes 1 dozen crescents
½ cup milk
1 pkg active yeast (2 1/4 teaspoon)
½ cup (1 stick) butter, soft
½ cup warm water (105 - 115 F)
1/3 cup granulated sugar
1 large egg, lightly beaten
½ teaspoon salt
3 ½ - 4 cups all-purpose flour
Glaze
1 large egg, lightly beaten
1) In a saucepan, heat milk until bubbles appear around edges of pan. Combine butter, sugar, and salt. Add hot ilk; stir well. Cool to lukewarm (95-100 F).
2) In a small bowl, dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes.
3) Beat yeast mixture and egg into milk mixture at low speed. Beat in 2 cups of flour at low speed until smooth. Continue beating until thick. Mix in enough remaining flour until dough pulls away from sides of bowl.
4) On a floured surface, knead dough very gently until smooth and elastic, 2 to 3 minutes. Place in a large greased bowl, turning to coat. Comer loosely with a damp cloth; let rise in a warm place until doubled, 1 hour.
5) Punch down dough. On a floured surface, divided dough in half. Comer with a damp cloth; let rest for 10 minutes.
6) Grease 2 baking sheets. Using a floured rolling pin, roll 1 dough half into a 12-inch circle. Cut circle into 6 wedges. Starting at side opposite point, roll up each wedge. Place, point-sides down, on prepared baking sheets. Curve ends to form crescents. Repeat with remaining dough half.
7) Cover loosely with a damp cloth; let rise in a warm place until almost doubled, 30 minutes.
8) Preheat oven to 400 F. Brush crescents with glaze. Bake until golden, 15 minutes. Transfer to a wire rack to cool.
Baking tips: Knead dough very gently to keep rolls tender: Also you can use a bread machine on bread cycle; put wet on bottom, dry on top.
Also I don't put the egg wash on top, I do butter. Also after they are done cooking, I put butter then Kosher Course Sea Salt on top, makes a big difference
By: Kirsten W

CARROT CAKE MUFFINS
makes 24
1 /2 cup sugar
2 cups whole wheat flour
1 1/2 tsp baking soda
2 tsp cinnamon
little nutmeg
1 1/2 cups applesauce
1/2 tsp salt
6-8 egg whites plus 4 eggs
2 cups grated carrots
1 cup drained crushed pineapple
stir and put in muffin tins. Bake at 350 for 30 minutes
By: ?

Chocolate Bran Muffin
1 pkg fat free krusteaz brownie mix
1 tsp vanilla
½ tsp baking powder
2 ½ cups water
3 cups all bran kelloges cereal
soak cereal in the water for 5 minutes. Add the rest of ingredients. Preheat 350 greased muffin tins 2 dozens bake for 20 minutes.
By: Stephanie P

Garlic Bread
1 cup Mayo
1 cup shredded/grated parm. cheese
couple of chopped green onions (as many as you like)
sprinkle about 1/2 tsp or so of garlic powder/salt (i smell it and when it smells good that is how much i put in)
stir and spread over french bread
Broil for about 2-3 minutes. don't leave the oven. it burns fast.. this is the best bread.
BY: Aunt Becky

Homemade Bread, Rolls, Hot Dog Buns, Hamburger Buns...etc
Feather light rolls:
This is doubled and makes four loafs, 2 dozen rolls, 2 large Parmesan braids, etc..
Preheat oven 375 degrees
Dissolve:
In small deep bowl:
4 packets yeast
1 cup very warm water
2 Tbsp sugar
At least 20 minutes
IN the meantime, scald in sauce pan:
2 cups milk
2/3 cups sugar
2/3 cups oil ( I like Wesson vegetable oil)
Let cool!!!!
Combine all of the above when milk mixture is cooled and add:
4 eggs
2 tsp salt
10 cups flour (a couple of cups at a time). Knead or beat well!!!
Dough should be sticky. It should come off the sides of the mixer bowl when all of the flour has been added.
Lightly grease or PAM a large bowl. (the large salad Tupperware bowl is good for this)
Turn dough into bowl, cover with warm cloth and let rise until double (about 30-45 minutes). this depends on how warm your kitchen is and where you put it. I put mine on the counter next to my preheating oven.
Next:
Punch down and shape into rolls, bread, cinnamon rolls, hamburger buns, Parmesan braids, etc.
Let rise again (about 20 minutes)
Bake in oven 375 about 10-12 minutes for rolls and 25-30 minutes for bread...light golden brown.
FOR rolls, I melt butter. Roll out dough sort of thick, and cut with a small canning lid ring. Then I grab hold of the edge of the circle, run it through the melted butter on the inside and bring the edge across to the other edge, pinch together and put the pinched side down on a greased baking sheet. Or I make crescent rolls by rolling dough out with rolling pin, cut into triangle start by rolling from the line edge to the point. Put rolled dough edge down on greased cookie sheet and bake. Let rise until double.
WHEN kneading by hand: put dough in large plastic bag and knead...it will not stick to your fingers.
Make sure you let the yeast rise about 20 minutes.
Sticky dough is better than too dry.
WHEN making bread: put all dough on lightly greased counter, divide into fourths and roll each fourth with rolling pin to get bubbles out and then roll oblong, pinch edges (pinced edge on bottom) and put into loaf pan.
Let bread cool on rack (prevents bread from sweating)
cover immediately when cooled.
By: Vicky B

PIZZA DOUGH
1 3/4 cup water
2 Tbsp sugar
1 tsp salt
1 tsp lemon juice
1 Tbsp yeast
4 cups flour
Put in bread machine on dough cycle.
Ps you can add different kinds of seasonings to this and it will be Yummy. by Dorothy
By: Aunt Wendy

FAVORITE PIZZA DOUGH
1 cup plus 2 Tbsp water
2 Tbsp olive or vege oil ( i always use olive)
3 cups Better for bread Flour (i also use 1/2 of it wheat flour)
2 Tbsp grated Parmesan cheese
1 1/2 tsp Italian seasonings
1 tsp sugar
1 tsp salt
2 1/2 tsp yeast (for bread machine if you use it)
I put everything in my bread machine on the dough cycle. If you know how to do bread I am sure you can do this by hand.
After it is risen, i roll out and cook it for about 7 minutes so the dough won't be doughy in the middle. Spread whatever your heart desires on the top and cook at 400 degrees for about 12 to 20 minutes, depending on your oven... You will love it
By: Kirsten

MUFFINS
I am not sure what these are called but very good
1/4 cup butter
1/2 cup brown sugar
1/4 cup molasses
2 eggs
1 cup milk
1 cup whole wheat flour
1 1/2 tsp baking soda and baking powder
1 1/2 cups wheat bran
stir and put in muffin tins. Bake at 350 for 20 minutes.
Enjoy
By: ?

ZUCCHINI BREAD
1 cup sugar
1 cup oil
1 cup brown sugar
3 eggs
2 cups zucchini
1 Tbsp vanilla
3 cups flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 Tbsp cinnamon
1/4 tsp nutmeg
Bake at 350 F for 35 minutes.
By: Jenn Weakley

Drinks

FANCY BERRY BEVERAGE
2 qts. cranberry juice, chilled
1 qt vanilla ice cream, softened
1 pkg (10 oz) frozen, sweetened strawberries, thawed and pureed
1 1/4 cup sugar
1 tsp vanilla
2 cups whipping cream, whipped
1 qt ginger ale, chilled
In large bowl, combine 1st five ingredients; stir until smooth and sugar is dissolved. Fold in whipped cream. Slowly add ginger ale and stir gently to mix. Pour into glasses. Serve immediately.
Yield: 5 quarts
By: Kirsten W

GRAPE APE
8 oz cran-grape drink
1/2 cup vanilla ice cream, softened
8 oz club soda
Put cran-grape drink and ice cream in blender. Blend on high for a few seconds or until combined. Stir in club soda.
Serves 2
By: Kirsten W.

LEMON GARLIC TEA
6 cups water
3 cloves garlic, pressed
3/4 cup honey
3/4 cup fresh squeezed lemons (about 4-5)
Bring water and garlic to boil for 15 minutes. Drain garlic out of water and add honey and lemon.
Add cayenne pepper (for....)
Hint this is good for when you are sick with: sore throat, kidney problems ( make 1 gallon with the pepper and drink it all in one day,nothing else to eat.)
By: Brenda O.

MANGO ENERGIZER DRINK Serves 4
2 mango's, chopped
1/4 cup plain yogurt
3/4 cup freshly squeezed orange juice
1 tsp honey
½ cup unsweetened pineapple juice
1 tsp wheat germ
1 cup low fat milk
Juice of ½ lime
1) Place all ingredients in the jar of a blender. Blend until well combined and smooth. Divide evenly between 4 chilled glasses; serve immediately.
By: Kirsten W.

ORANGE PINEAPPLE GRENADINE DRINK
2 (6 oz) frozen pineapple/ orange juice (one of each)
1 2 liter ginger ale
about 1 ounce grenadine clear glasses
pour ½ juice, ½ ginger ale. Then pour it carefully on the side of the glass to make it the cool look. It makes the 3 layer look
By: Kirsten W

RASPBERRY SLUSH DRINK
3 pkg raspberry kool-aid
4 cups sugar
4 cups warm water
46 oz pineapple juice (1 frozen juice, make up juice)
12 oz frozen lemonade (do not make up)
6 oz lemon juice
2 (12 oz) pkg of frozen raspberries
2 litter bottle lemon lime drink
2 gallon container
Dissolve sugar, kool-aid with warm water. Add pineapple juice, lemonade, and lemon juice. Add raspberries and enough water to make 2 gallons. (About 3 ½ qts more water). Freeze through the night. Take out about 1 hour before serving and mix up until slushy. Add the lemon lime drink. Serves 75 ½ cups
By: Kirsten W.

STRAWBERRY FROSTRY FREEZE
3 oz cran-strawberry drink
2 oz thawed frozen strawberries
3/4 oz grenadine
1 cup crushed ice
strawberries for garnish
Put all ingredients, except garnished strawberries,in a blender. Blend on high for a few seconds or until well blended. garnish with stawberries.
serves 1
By: Kirsten W.

STRAWBERRY LEMONADE
1-2 cups pureed strawberries
1 frozen can lemonade
water
Blend 1 cup strawberries, in blender until pureed. Make lemonade as it says on can and stir in strawberries. Can add more strawberries if needed. You can do raspberries also.
By: Kirsten W.

VOLCANIC PUNCH
3 cans frozen fruit punch concentrate
1 64 oz can pineapple juice
1 can cream of coconut
2 (2 liter) ginger ale
ice cubes
In large punch bowl, add the 3 cans of frozen fruit punch. Keep on of the empty frozen juice cans. Fill the can with water 6 times and to punch bowl. Add pineapple juice, one bottle of ginger ale and ice cubes. Stir. Then add as much of the 2nd bottle of ginger ale leaving at least 3" from rim. Stir. Pour in can of cream of coconut on top.
Serves about 40 to 70 people.
By: Kirsten W

WASSEL
2 qt apple cider
1 1/2 cups oj
3/4 cups pineapple juice
1 Tbsp brown sugar
1/2 tsp lemon juice
2 cinnamon sticks
Dash cinnamon
dash ground cloves
Put everything in pot and warm
Serves 10-12
By: Kirsten W.

Here is another Wassel I have found and it was a hit for our Progressive dinner..
Seasonal Cider
6 cups apple cider
3 cups oj
2 cups water
1/2 cups lemon juice
3/4 cup brown sugar packed light
3 sticks cinnamon sticks
12 whole cloves
1/4 tsp ground cardamon
1/4 tsp ginger
1/4 tsp nutmeg
lemon slices
1) Combine all ingredients except lemon slices in 4 qt saucepan
2) Bring to boil.
3) Reduce heat to low: continue heating for 15 minutes to blend spices
4) remove cinnamon sticks and cloves
5) Serve in mugs garnished with lemon slices. Enjoy!
By: Flour Girls and Dough Boys in American Fork UT

Main Dishes

Brazilian Roast
Tri tip beef roast (½ per person)
Rock salt
put the rock salt over roast for about 2 to 3 hours

Salsa
6 small roman tomatoes
1 big onion (or 2 med onions)
½ cup green pepper
2 green onions
1 stock celery
½ cilantro punch
½ punch parsley
dressing ½ cup of each: water, white vinegar, good canolia oil (mazolia)
Grill the roast until you like it and put the salsa on top.
BY: Pat F.

CHICKEN KELLY
6 chicken breasts
3/4 cup mushrooms, quartered
2 eggs
½ lb muenster cheese (cheddar)
1 cup seasoned bread crumbs
3 tsp chicken base (bullion)
1 T butter 1 cup hot water
1 tsp garlic powder Olive oil
1 Tbsp parsley flakes
1)Cut chicken into bite sized pieces. Place in two beaten eggs. Combine bread crumbs, parsley and garlic. Drain chicken and coat with bread crumb mixture (I do this in a plastic bag)
2)Add olive oil to non-stick skillet, brown chicken. Melt buter in 9x13 pan. Layer chicken and mushrooms. Add grated cheese on top. Dissolve chicken base in water, pour over chicken. Cover and bake for 45 minutes at 350.
By: Sue W.

CHICKEN STUFFED WITH HERBY MASCARPONE
okay I am changing this alittle
This only serves 2 so this is what I did for my family, I like alot of filling so i put alot...
So I will put what they have and what I did..
Ingredients:
2 Tbsp mascarpone cheese (it is a Italian cream cheese)
( used 2 containers of 5 oz each)
1 Tbsp rosemary, finely chopped
( I didn't have fresh rosmary so I used the Pampered Chef Rosemary blend, I just sprinkled it in until it smelled/tasted good)
1 garlic clove,crushed
( I used some garlic that is already crushed from Sams about 1 Tbsp or until it smelled good)
Salt and pepper
2 boneless skinless chicken breats
( I think I had between 6 or 8 chickens)
4 slices prosciutto
( so depends on how many chickens you have, it is 2 per chicken)
1 tsp olive oil
1/2 lemon
( now, I only used one total and my family thought it was too lemony, I thought it was wonderful)
Directions
1) Heat oven to 400 degrees. Mix the mascarpone cheese with the rosemary, garlic and seasonings.
2) Place the chicken breast on the board and cut a pocket in for the stuffing. Put a spoonful of the mix in each pocket of breast.
3) Wrap 2 slices of prosciutto around each, as neatly and tightly as you can, to keep the filling enclosed ( i put a tooth pick to hold it one)
4) Heat a non-stick frying pan, add the olive oil and quickly brown the chicken on both sides. Transfer to a roasting tin, then finish off in the oven for 15 to 20 minutes until just cooked.
5) Add the lemon juice to the roasting tin and stir over the heat, scraping off any crispy bits. Spoon the juices over the chicken and serve with potatoes and green beans.
(Now the only place I could find this cheese was in SL, at a "organic store"It is around 4 to 5 dollars each. So you can experiment this with cream cheese instead. If you do, let me know how it tastes with it. )\
By: Kirsten W.

CHICKEN PUFFS
about 2 cups shredded chicken
1 (8oz) softened cream cheese
1 (1/2 cup) stick soft butter
salt/pepper
Mrs. dash
I mix all of this in a mixer until blended.
2 to 4 cans of croissants or homemade below (that's the best)
This is the recipe for the rolls I make. I put everything, (wet things first then the flour and yeast on top) in a bread machine and put it on dough cycle, or you can make it by hand.

Butter Crescents
Preparation 30 minutes 1 hour 40 minutes rising and resting Baking time 15 minutes
Makes 1 dozen crescents
½ cup milk
1 package active yeast (2 1/4 teaspoon)
½ cup (1 stick) butter, soft
½ cup warm water (105 - 115 F)
1/3 cup granulated sugar
1 large egg, lightly beaten
½ teaspoon salt
3 ½ - 4 cups all-purpose flour
Glaze
1 large egg, lightly beaten
1)In a saucepan, heat milk until bubbles appear around edges of pan. Combine butter, sugar, and salt. Add hot ilk; stir well. Cool to lukewarm (95-100 F).
2)In a small bowl, dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes.
3)Beat yeast mixture and egg into milk mixture at low speed. Beat in 2 cups of flour at low speed until smooth. Continue beating until thick. Mix in enough remaining flour until dough pulls away from sides of bowl.
4)On a floured surface, knead dough very gently until smooth and elastic, 2 to 3 minutes. Place in a large greased bowl, turning to coat. Comer loosely with a damp cloth; let rise in a warm place until doubled, 1 hour.
5)Punch down dough. On a floured surface, divided dough in half. Comer with a damp cloth; let rest for 10 minutes.
6)Grease 2 baking sheets. Using a floured rolling pin, roll 1 dough half into a 12-inch circle. Cut circle into 6 wedges. Starting at side opposite point, roll up each wedge. Place, point-sides down, on prepared baking sheets. Curve ends to form crescents. Repeat with remaining dough half.
7)Cover loosely with a damp cloth; let rise in a warm place until almost doubled, 30 minutes.
8)Preheat oven to 400 F. Brush crescents with glaze. Bake until golden, 15 minutes. Transfer to a wire rack to cool.
Baking tips: Knead dough very gently to keep rolls tender.
By: Kirsten W.

CHICKEN HONOLULU
3 Tbsp lemon juice
1/4 cup soy sauce
½ cup chicken broth
½ tsp fresh crushed garlic
1/4 tsp fresh ginger
1 lb chicken breast
1 tsp onion powder
double recipe, warm chicken broth then add everything else. Pour over chicken and marinate in a 9x13. Put sliced pineapple on top and cook on broil for 20 minutes, turn chicken ½ through. Another way, grill and add fresh sauce that you doubled and pour on top after you grill. Or bake for about 35 minutes.
By: Holly R.

CHICKEN PARMESAN
4 chicken breasts, cut in half
8 mozzarella cheese
½ cup bread crumbs
2 eggs, beat
½ Parmesan cheese
Beat 2 eggs. Mix dry ½ cup bread crumbs and parmesan cheese in pie plate. 8 chicken cutlets season with salt and pepper.
Dip chicken in egg and bread crumbs. Brown on each side for about 1 to 2 minutes in 2 Tbsp olive oil. Cook through. Drain on paper towel.
Put about 2 cups of tomato sauce on bottom of cookie sheet. Place chicken on top of sauce. Top with mozzarella cheese. You can also put slices of tomatoes until cheese. Broiler for about 2 to 4 minutes.
BY: Kirsten W.

CHICKEN POT PIE
2 lb chicken breasts
1 pkg pie crust (pilsbury)
1/4 cup butter
1 lg onion, chopped
3 Tbsp all purpose flour
½ tsp dry thyme
10.5 oz can chicken broth
½ cup cream
16 oz frozen peas and carrots
3/4 tsp salt
1/4 tsp bell pepper
1 egg yolk
1 tsp water
Place chicken in sauce pan in water. Boil 10 mins, let cool. Shred.
Put pie crust in pie plate, set aside.
Roll out the other pie crust on lightly floured surface. Cut in ½” wide stripes
melt butter in lg sauce pan and cook onions about 3 minutes.
Whisk in flour and thyme and cook stirring for 2 minutes. Add broth and heavy cream, whisk until it thickens up for about 3 to 4 minutes.
Remove from heat and add chicken and veges., salt and pepper. Spoon in pie crust and twist the stripes of pie crust and lattuce across. Beat egg yolk and water and baste in over the crust.
Bake for 45 minutes at 425 degrees and let stand for 10 minutes.
BY: Kirsten W.

CHICKEN/SHRIMP ENCHILADAS WITH SWEET CORN SAUCE
Prep: 35 minutes Total: 1 hour 5 minutes Serves: 4
Sauce:
1 box (10 oz) green giant niblets frozen corn & butter sauce
1 can (4.5 oz) old el paso chopped green chilies
1 Tbsp sugar
1/4 cup lightly packed fresh cilantro springs
3/4 cup milk
Enchiladas:
1 Tbsp light olive oil
1 tsp lime juice
12 oz uncooked medium shrimp (about 24), thawed if frozen, peeled/deveined ( i used a can of cooked, shredded chicken)
1/2 tsp cumin
1 cup refrigerated cooked shredded hash brown potatoes (from 20 oz bag)
1/4 cup diced red bell pepper
1 jalapeno chilie, seeded, diced
2 cups shredded Mexican cheese blend (8 oz)
8 flour tortillas for soft tacos & fajitas (10.5 oz pkg)
Finely chopped red cabbage, if desired
1) Heat oven to 350. Spray 13x9 glass baking dish.
2) Cook corn in microwave as directed on pkg.
3) In blender or food processor, place 1 cup of the corn and butter sauce, 3 Tbsp of the green chilies, the sugar, cilantro and milk. Cover; blend on medium speed until creamy. Pour into medium bowl; stir in remaining corn and butter sauce until well mixed. Set aside.
4) In 10" nonstick skillet, heat oil and lime juice over medium high heat. Add chicken/shrimp; sprinkle cumin over chicken/shrimp. Cook 2 to 3 minutes, turning once, until shrimp are pink or chicken is warm. Remove shrimp/chicken skillet to cutting board; chop. set aside.
5) In same skillet, cook potatoes over medium heat 4 to 5 minutes, turning occasionally, until thoroughly heated. Remove from heat. Stir in shrimp/chicken, remaining green chilies, the bell pepper, jalapeno chilie and cheese until mixed.
6) Heat tortillas in microwave as directed on package.
7) Pour half of the corn sauce in bottom of baking dish. Spoon about 1/2 cup shrimp mixture down center of each tortilla. Roll up each tortilla; place seam side down on corn sauce in baking dish. Pour remaining corn sauce evenly over enchiladas.
8) Bake 25 to 30 minutes or until thoroughly heated. To serve, place 2 enchiladas on each of 4 serving plates. Garnish with cabbage and onions.
By: Kirsten W.

CHILI
3/4 lb ground beef (or have no meat is real good)
1 cup chopped onion
1/2 cup chopped green pepper
2 cloves garlic, minced
1 (16 oz) can tomatoes, cut up
1 (16 oz) can dark red kidney beans, drained
1 (8 oz) can tomato sauce
2-3 tsp chili powder
1/2 tsp dried basil (crushed)
1/4 tsp salt
1/4 tsp pepper
In large sauce pan cook meat, onion, green pepper and garlic till meat is brown. Drain fat. Stir in undrained tomatoes, kidney beans, tomato sauce, chili powder, basil, salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Makes 4 main dish servings.
By: Holly R.

CITRUS ROASTED CHICKEN
Ingredients:
4 to 5 lbs roasting chicken
1 orange, quartered
1 lemon, quartered and seeded
1 small onion, peeled and quartered
2 bay leaves
salt pepper
2 Tbsp EVOO, plus extra for drizzling
Yields 4-6 servings
Preparation:
Preheat oven to 425
Stuff the chicken cavity with the orange, lemon, onion, and bay leaves. Tie up the legs and season the outside with salt and pepper. Transfer the chicken to a roasting pan, drizzle with a little EVOO and roast until the juices run clear and a thermometer reads 160, about 90 minutes. (i think it was closer to 1 hour and 15 minutesish). After it was done, I wish i would of poured the juices over the chicken as it was cookin. I did put some slices in the chicken after it was done and poured the juices over it a whole bunch of times and after we tour it apart, i poured more of the juices over each chicken piece. It was very good and let me know if you try this :0)
By: Kirsten W. (I got this from Rachel Ray)

COLA BRAISED POT ROAST
4 1/2 pound boneless chuck roast
3 1/2 teaspoons kosher salt, divided
2 teaspoons freshly ground black pepper
2 tablespoons minced garlic
2 teaspoons minced fresh rosemary leaves
2 tablespoons vegetable oil
2 cups beef stock or low-sodium canned beef broth
12 ounces cola soda
2 tablespoons tomato paste
2 1/2 tablespoons flour
1. Preheat the oven to 325 degrees F.
Season the roast well on all sides with 2 teaspoons of the salt and the pepper. On a cutting board combine the remaining salt, minced garlic and rosemary and, using the side of a knife, mash against the board repeatedly to form a paste. Using a small paring knife, make thin slits into the roast on all sides, about 2 inches apart, and fill the holes with the garlic-rosemary paste. Repeat until you have used all of the paste.
Heat a Dutch oven over high heat and add the oil. When the oil is hot, add the roast and cook until very well browned on all sides, 10 to 12 minutes. Add the beef stock and cola and bring to a boil, scraping the bottom of the pan with a wooden spoon to release any browned bits. Add the tomato paste and stir to blend. The liquid should be about 1/2 way up the sides of the roast. Cover the Dutch oven, place in oven, and roast until the meat is fork-tender, about 3 1/2 hours, turning the meat every hour and adding extra water if necessary to keep the liquid level at about 1/3 up the sides of the roast.
When the meat is fork-tender, remove the roast from the oven and carefully transfer the roast to a serving platter. Cover loosely to keep warm.
Skim off as much of the fat from the surface of the cooking liquid as possible. Reserve 2 tablespoons of the fat in a small bowl and add the flour. Stir to make a smooth paste. Add 1/2 cup of the hot cooking liquid to the bowl and whisk to combine. Slowly whisk this mixture into the hot cooking liquid that remains in the Dutch oven and place over high heat on the stovetop. Cook, whisking frequently, until mixture comes to a boil and thickens. Continue to cook for about 5 minutes, or until the sauce is thick enough to coat the back of a spoon and any floury taste is gone. Taste and adjust seasoning, if necessary.
Serve the roast with the hot gravy.

CREAMY BEAN SOUP WITH TAQUITO DIPPERS
This is way easy and the dippers you need to like triple because everyone loves them.
1 can (16 oz) 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) chopped green chilies
1 pkg taco seasoning mix (if you don't like it spicy, use only 1/2 of mix)
6 sticks sharp cheddar or chipotle cheddar cheese (i just just grated cheese)
1 pkg flour tortillas for soft tacos & fajitas (12)
2 Tbsp pure vegetable oil
1/4 cup chopped fresh cilantro, if desired
4 medium green onions, sliced (1/4 cup), if desired
1) Heat oven to 450. Line cookie sheet with foil.
2) In 2 qt. saucepan, stir refried beans, tomatoes, broth, coconut milk, green chilies, 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 side 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. I also put sour cream in this for garnish.
By: Kirsten W.

CREAMY CHICKEN ALFREDO
makes 6 servings
Ingredients:
1/4 cup all purpose flour
6 boneless, skinless chicken-breast halves (about 4 oz each)
1/2 tsp salt
2 Tbsp plus 1 tsp olive oil divided
3 cloves of garlic, minced
1 Tbsp Minced onion (i used a whole onion)
1 1/2 cups whipping cream
1/3 cup grated Parmesan cheese
1/2 tsp pepper
1 Tbsp coarsely chopped fresh parsley (i used dry)
1) Preheat oven to 375 f. Place flour in shallow dish ( i ended up having to use more flour) or pie plate. Sprinkle chicken with salt; coat with flour. Heat 2 Tbsp olive oil in a large skillet over medium-high heat until hot. Add chicken; cook turning once, until golden brown, 2-4 minutes per side. Remove chicken from skillet place in a 13x9 dish.
2) Heat remaining olive oil in same skillet over medium heat until hot. Add garlic and onion; cook until garlic is fragrant and onion is tender, 1 to 2 minutes. Increase heat to medium high; add cream, cheese and pepper. cook until sauce is bubbly and slightly thickened, 2 to 3 minutes. Spoon sauce over chicken in dish.
3) Bake chicken until an instant-read thermometer inserted in center of chicken registers 180 F . 8 to 12 minutes. (more like 20 minutes) Sprinkle with parsley.
Hint: In my other alfredo sauce it says to sprinkle some nutmeg in it so that is what I did. also I love extra sauce so I doubled the sauce, I also made steamed asparagus so I could use some of that cheesy sauce for them. And on top of the chicken I sprinkled extra Shredded Parmesan Cheese.
By Kirsten W.

EASY ALFREDO SAUCE
1 pt heavy whipping cream
1 stick butter
3/4 cup grated Parmesan cheese
1/2 tsp garlic powder
dash pepper
Simmer and stir 1st 3 ingredients until melted together. Add rest and simmer for 15 to 20 minutes. Great on fettuccine with grilled chicken and broccoli. Last night we made it with Lobster ravioli and loved it. My kids gobbled this down. this is for sure a keeper.
By Kirsten

FLASH-ROASTED CHICKEN AND SPINACH
1/4 cup, plus 4 tsp olive oil, divided
1/4 cup fresh lemon juice
1 Tbsp minced garlic
2 bay leaves, halved
1 tsp salt, divided
1/2 tsp freshly ground pepper, divided
4 boneless skinless chicken breast, halved
3 (6 oz) bags baby spinach
1) In large resealable plastic bag, combine 1/4 cup on the oil lemon juice, garlic, bay leaves,, 1/2 tsp of the salt and 1/4 tsp pepper; still well. Add chicken; seal bag. Turn to coat evenly. Refrigerate at least 2 hours or overnight, turning occasionally.
2) Heat oven to 500 degrees. Remove chicken from marinade; discard marinade. Heat large ovenproof skillet over medium heat until hot. Add chicken; cook 2 minutes or until browned on bottom. Turn chicken; place skillet in oven. Bake 5 minutes or until browned and no longer pink in center. Remove from oven; cover loosely with foil.
3) Meanwhile, place spinach in shallow large roasting pan. Drizzle with remaining 4 tsp oil; toss to lightly coat. Sprinkle with remaining 1/2 tsp salt and 1/4 tsp pepper; toss. Bake 5 minutes or until leaves are wilted.
4) To serve, divide spinach among 4 plates; place chicken breast over spinach. Drizzle with pan juices.
PS...I made steamed carrots and steamed them for 10 minutes then I added cabbage to the carrots then steamed them all together for another 10 minutes. add butter, salt and pepper. Was sooooo good!
Serves 4
By: Kirsten W.

LEMON GRILLED CHICKEN
Ingredients:
1 lemon
2 Tbsp olive oil
1 clove garlic, crushed
1 Tbsp chopped fresh parsley plus extra sprigs for garnish
1/4 tsp dried thyme
1/4 tsp marjoram
(I just used Italian seasoning instead of the 3 herbs)
1/4 tsp salt
1/4 tsp black pepper
4 skinless, boneless chicken breasts (about 6 oz. each)
Instructions:
1) Use a peeler to remove strips of zest from half of the lemon, then trim into fine strips with a small knife. Reserve and set aside. Grate the other side of the lemon to make 1 Tbsp zest. Finally, squeeze the juice from the lemon into a bowl.
2) In a large bowl, combine lemon zest and juice, oil, garlic, parsley, thyme, marjoram, salt and pepper. Add the chicken breast to the bowl and spoon the marinade over the chicken until well coated. Cover with plastic wrap. Chill for 30 minutes, or overnight if you have time.
3) Preheat the griddle, grill or broiler to medium heat. Put the chicken pieces on the griddle, reserving marinade. Cook chicken until cooked through, about 10 minutes on each side. Brush with reserved marinade 2-3 times during cooking. Sprinkle with reserved lemon strips and serve immediately garnished with parsley sprigs.
GREAT IDEA:
The easiest way to prevent lemon zest from sticking to a grater is to brush it off with a pastry brush. You can also use the brush to baste the chicken with the marinade in Step 3.
By Kirsten W.

MAPLE GLAZED CHICKEN WINGS
2 to 3 lbs chicken wings
1 cup maple syrup
½ cup onion, finely chopped
2 Tbsp Dijon mustard
2/3 cup chili sauce
2 tsp Worcestershire sause
Put the chicken in a 9x13 pan. Mix all the rest of the ingredients in a bowl and pour over chicken.Marinate over night or at least 4 hours. Bake at 375̊ for 30 minutes with tin foil over then rotate chicken every 15 minutes and pour sauce over chicken. Another way is, make the sauce, take ½ the sauce and save. Pour the other ½ over the chicken and marinate. Discard the marinate and cook chicken on grill and use the other ½ of sauce and brush over chicken on grill until done.

PASTA SAUCE ITALIAN RED
PEACHY CHICKEN
3 chicken breasts, halved ( i just fill up a 9 x 13 pan)
1/2 cup flour
salt and pepper
2 Tbsp butter
2 Tbsp cooking oil
1 1/2 cups orange juice
2 Tbsp vinegar
2 Tbsp brown sugar
1 tsp basil
1/2 tsp nutmeg
1 can (16 oz) peach halves, drained
(I double the juice for this recipe for a full 9x13 pan of chicken)
Shake chicken in bag with flour and salt and pepper to taste; brown in butter and oil. Place browned chicken in a greased 3 quart casserole dish. Combine orange juice with vinegar, sugar, basil, and nutmeg, and pour over chicken. cover and bake at 375 for 1 hour and 15 minutes or until tender. baste often. then place peach halves between chicken pieces, baste well, and bake uncovered for 15 minutes longer.
serves 6 (for the original recipe)
I also just use sliced peaches and i cover the chicken. i love the peaches in this and the lots of sauce... we serve this over sticky rice or normal rice.
By: Kirsten W.

QUICK PINEAPPLE CHICKEN
Serves 6
6 skinless chicken breasts halved (about 6 oz each)
1 (16 oz) bottle Italian vinegerate salad dressing
1 cans (12 oz) pineapple juice
Arrange chicken in a large shallow pan. Pierce meat with fork. Combine dressing and juice. Pour over chicken. Chill, at leat 15 minutes, until ready to cook, (can make up to 12 hours ahead). Preheat broiler, tear off a piece of aluminum foil twice as long as a broiler pan and place in pan. Arrange chicken on foil. Pour about ½ cup of marinate over chicken. Seal foil. Broil foil packet for 15 minutes. Open foil, broil until chicken is cooked through about 5-10 more minutes more.
I add 2 cans of chuck pineapple instead of 1 can of juice.
By: Kirsten W.

Roasted Chicken, Onion and Rosemary Pizza
2 cups cooked chicken, coarsely chopped 1 tsp PC Rosemary Seasonings
1 medium red onion, sliced 1/2 tsp salt
1/4 cup fresh parsley, snipped 1/4 tsp coarsely ground black pepper
2 Tbsp olive oil 1 pkg (8oz) shredded mozz. Cheese, divided
2 garlic cloves, pressed 2 Roma Tomatoes, chopped
Roll out dough to within ½” of edge of large round stone. Coarsely chop chicken. Slice red onion into 1/4" thick slices and snip parsley. In large colander bowl toss chicken, onion, parsley, olive oil, garlic, rosemary, salt, tomatoes, black pepper and 1 ½ cup of cheese. Spread chicken mixture over dough to within ½" of edge. Sprinkle with remaining cheese. Bake at 400̊ for 18-22 minutes or until golden brown. Let stand 8-10 minutes before serving.
By Pampered Chef

SPINACH-STUFFED CHICKEN BREASTS
prep time 25 minutes
time: 1 hour
makes 6 servings, 1 chicken each
1 ½ cups water
6 Tbsp kraft roasted red pepper italian with Parmesan dressing, divided
1 pkg (10 oz) spinach leaves, stems removed, chopped
1 pkg (6 oz) stove top stuffing mix for chicken
1/4 cup coarsely chopped roasted red peppers
6 small boneless skinless chicken breast halves (1 ½ lb) pounded to 1/4 thickness
½ cup kraft shredded mozzarella cheese
preheat oven to 350. Bring water and 2 Tbsp of the dressing to boil in a large skillet on medium high heat. Stir in spinach, stuffing mix and peppers; cover. Remove from heat. Let stand 5 minutes. Set aside.
Place chicken, top sides down, on large cutting board; spread evenly with stuffing mixture. Starting at one of the short ends, tightly roll up each chicken breast. Place, seam-sides down, in 13x9 inch baking dish. Brush with remaining 1/4 cup ( 4 Tbsp) dressing.
Bake 30 minutes. Sprinkle with cheese. Bake an additional 5 minutes or until cheese is melted and chicken is cooked through (170 )
BY: Kirsten W.

SWEET AND SOUR CHICKEN
1/4 cup sugar
½ cup vinegar
1/4 cup pineapple crushed
3 to 4 Tbsp catsup
1 Tbsp soy sauce
1/4 tsp accent seasonings
½ tsp salt
Cook 10 minutes and simmer. Cut chicken, sprinkle with garlic salt let set dip in corn starch then eggs. Fry to set up. Put in pan pour sauce over the meat. Bake ½ hour, 350̊ after 15 minutes, turn over. Eat with rice.
BY: Kirsten W

SWEET AND SOUR SAUCE (for Meatballs, chicken, beef or just make it for dipping sauce for your egg rolls or anything else you need it for)
1 /2 cup vinegar 6 Tbsp ketchup
1 /2 cup sugar 4 tsp corn starch
2 Tbsp soy sauce 1 /2 cup pineapple tiblets with juice, or crushed
Put everything on stove and bring to boil.
1) ONE WAY:I put everything in a pan and the cornstarch last and make sure it is mixed up then add the pineapple.
2) 2ND WAY: Pour over Meat balls. or put chicken (cooked cut up)/meatmalls in a crock pot or a big pan, then pour sauce on top and cook until done.
I usually 2xs this recipe. and it is enough for 7 people in our family for right now

SWEET SALSA CHICKEN
1 1/2 cups salsa
2/3 cups honey
1/2 cup orange juice
1/2 cup soy sauce
1/4 tsp olive oil
4 tsp ground ginger
6 boneless skinless chicken breast halves (4 oz each)
1 1/2 tsp cornstarch
2 Tbsp cold water
1) In a small bowl, combine the first seven ingredients. Pour 1 1/2 cups into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and Refrigerate remaining marinade.
2) Drain and discard marinade from chicken. Place the chicken in a 11x7" baking dish coated with cooking spray; top with reserved marinade.
3) Bake, uncovered at 375 degrees for 20 to 25 minutes or until a meat thermometer reads 170 degrees. Remove chicken and keep warm.
4) In a small saucepan, combine cornstarch and cold water until smooth; stir in a pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
OKAY I totally didn't finish this recipe. I was in such a hurry to make it I forgot to add the soy sauce and then at the end forgot to thicken it and it still was very good. I will have to try it again and do it the right way. It is very yummy and I made sticky rice and put the chicken over it. I probably would make 1 1/2 times the sauce but i we are dippers in our family and love sauce.
Enjoy
By: Kirsten W. (from the Taste of homes cooking school cooking magazine I just bought in May 2010, pg 12)

TERIYAKI CHICKEN
chicken breasts (you can use as many as you'd like)
1/2 cup soy sauce
3/4 cup granulated sugar
1 tsp garlic salt
put chicken in a shallow baking dish. Mix remaining ingredients and pour over chicken. Bake at 350 degrees for 30 minutes, turn chicken over and bake for an additional 15-30 minutes.

TERRIYAKI STIR FRY SAUCE FOR YOUR FAVE. MEAT
2 tsp ginger
1 / 2 cups brown sugar (1/4 cup honey)
1 cup soy sauce
1/4 cup vinegar apple cider
Marinate in your chicken over night for best results. Can marinate 2 to 3 hours and be okay.
By: Stacie R.

ZESTY PORK TENDERLOIN
6 servings *Prep time: 5 minutes * Start to finish: 1 hour 35 minutes

1/4 cup ketchup
1 Tbsp sugar
1 Tbsp dry white wine or water
1 Tbsp hoisin sauce (i used the one with garlic cuz that is what i had and it was yummy)
1/2 tsp salt
1 clove garlic, finely chopped
2 pork tenderloins (about 3/4 lb each)
(I would at least double if not triple the sauce because after you cut it you want to smother it in the sauce)
1) Mix all ingredients except pork in a shallow glass or plastic dish. Add pork: turn to coat with marinade. Cover and refrigerate at least 1 hour but no longer than 24 hours
2) Heat oven to 425 degrees. Place pork on rak in shallow roasting pan (i used a 9x13 pan) Insert meat thermometer horizontally so tip is in thickest part of pork (I didn't have one that went in the oven so I just cooked it for the time it says then checked it). Roast uncovered 27 to 29 minutes or until thermometer reads 160 degrees for medium doneness.
By: Kirsten W

Salads

ASIAN CHICKEN SALAD
2 cups Romaine Lettuce
1/2 chopped orange
100 grams chicken breast
1/4 tsp. Chinese Five Spice
1/8 tsp garlic salt
1 packet stevia
2 Sesame flavored Melba Toast Rounds (I used the wheat I bought at Walmart)
Citrus Dressing
Cook and chop chicken. Toss lettuce, orange, and chicken with Chinese Five Spice, garlic salt, and stevia. Sprinkle with crumbled sesame rounds. Spray or spoon on Citrus Dressing.
(now the dressing i didn't have the stevia drops so i did this)
I put about 2-3 Tbsp of lemon juice (about 1/2 of real lemon squeezed) and a few Tbsp of Apple cider vinager. with salt pepper) I didn't use all of it either. i just put a little on.
This is the recipe though
CITRUS DRESSING
1/4 cup apple cider vinegar
1 cup water
1 Tbsp fresh lemon juice
15 drops of Apricot Nectar flavored stevia
1 package of stevia
1/4 tsp Chinese spice (opt)
1/4 tsp garlic salt (opt)
Combine ingredients, pour into jar and refrigerate .
Now if you don't know what stevia (triva? I think is what the box says) is, it is a substitute for sugar. i get mine at Walmart, (It is better than splenda) and the drops you have to go to a local good earth or a healthy store to get them if you want it. I am sure it is good without the drops. Also since your not on the diet you might can juice some Apricots in it instead you can use normal sugar too if you want.
Let me know what you think. Also you can use more chicken then the recipe too
By: Kirsten W (HCG 101 diet foods book)

BROCCOLI SALAD
1 bunch broccoli
Cucumbers, seeded
1 round cauliflower
chunk apples, grapes
1 cup frozen peas
sunflowers, (fave nut)
3/4 cup fried bacon/crumbled
craisins
½ cut red onion, thinly sliced
mushrooms
thin round slices of carrots
cheese-squares
toss salad
DRESSING
2 cups mayo
2 to 3 tsp red wine vinegar
1/4 cup sugar or more to taste
Mix and fridge for 2 to 3 hours (best when over night). Then add to salad.
I just add what i have.
By: Aunt Becky

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 tsp 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)

Frito Salad
4 tomatos
1 can kidney beans
1 bunch green onions
1 can southern ranch beans
green pepper (yellow and red)
1 bag fritos
1 8oz Catalina dressing, Sweet honey catalina
Mix all ingredients except fritos. Marinate over night then add chips right before eating. (I put 1/2 normal dressing and 1/2 of the sweet honey or one or the other) Enjoy
By: Aunt Becky

Frozen Fruit Salad
1 cup strawberries (thaw)
3 bananas (mashed)
16 Marshmallows
1 cup whipping cream
1 cup crushed pineapple (don’t drain)
1 cup peaches (frozen or canned)
Melt marshmallows in double boiler with the crushed pineapple. Then let it cool. Mix strawberries, peaches and bananas with marshmallow mixture. Add whipped cream. Put in container and freeze. Remove from freezer 10 - 15 minutes before serving. I have started using metal cupcake papers so that you can defrost what you want.
By: Grandma Taylor

Layerd Salad
Layer 1
spinach, lettuce, Swiss cheese, peas, green onion
layer 2
spinach, lettuce, 1 lb bacon, crispy and, 6 boiled eggs
Dressing
2 cups mayo
stir in buttermilk
whisk until smooth then add....
1/4-1/2 tsp onion salt
1/4- ½ garlic powder
1/4- ½ tsp pepper
1/2 tsp salt
or you can use ranch dressing
Layer as many times as you need to fit in your glass bowl. Garnish with bacon and egg.
Dressing gets thicker when sits can thin out.
By: Aunt Becky

PISTACHIO SALAD aka WATERGATE SALAD

1 can (20 oz.) DOLE Crushed Pineapple, in juice, undrained

1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding

1 cup JET-PUFFED Miniature Marshmallows

1/2 cup chopped PLANTERS Pecans

1-1/2 cups thawed COOL WHIP Whipped Topping

MIX first 4 ingredients in large bowl until well blended.

STIR in COOL WHIP.

REFRIGERATE 1 hour

I absolutely love this salad, it is soooo easy and soooo YUMMY!! i used real cream and whipped it and I think I would use no to very little nuts. It is up to you.

SPINACH SALAD
spinach swiss cheese, grated
iceburg lettuce crasins
toasted nuts
Poppy Seed Dressing
2 cups canola oil
1 cup sugar
3/4 cup red wine vinegar/or apple cider vinegar
1/2 onion
1 tsp salt
2 Tbsp poppy seed
put in blender for 1 minute
add mushrooms and 1/2 of a purple onion
marinate them in the dressing
By: Vicki B.

Spring Salad
1 bag spinach apples
spring mix salad mix
pears
toasted slivered almonds
bacon
crasins grated Parmesan cheese fresh, in deli
Dressing
1 cup olive oil 1 tsp salt
1/3 to ½ cup red rasp. Vinegar
1 T poppy seed
1 tsp dry mustard
3/4 cup sugar
You need to have the dressing marinate 2-3 hours before pouring over salad to serve.
By: Aunt Becky

Strawberry Salad
can use spring mix, butter greens, red/green leaf, spinach or a little of each
fruit you add: strawberries, mandarin oranges, blue berries, kiwi, green onions, caramelized almonds, pecans
dressing:
½ cup Canola oil
½ cup red wine vinegar
3/4 cup sugar
½ tsp minced garlic or fresh garlic
½ tsp salt
½ tsp papricka
1/4 tsp pepper
put everything in blender and blend. Pour over salad
By: Vicki W.


VICKI'S SALAD
1 head iceburg lettuce, chop, no white craisins
Spring mix salad 1/2 bag (from costco or sams) feta cheese
romaine lettuce, no stem fresh parm cheese
Spinach, opt
roma tomatoes
toasted nuts
Poppy Seed Dressing
2 cups canola oil
1 cup sugar
3/4 cup red wine vinegar/or apple cider vinegar
1/2 onion, chopped finely
2 Tbsp poppy seed
1 tsp salt
1 tsp dry mustard
put in blender for 1 minute
To toast nuts:
1/4 cup butter
3/4 cup sugar
pour in frying pan med heat. watch very closely, they will burn very quickly.
By: Vicki B.

Spinach Salad with pineapple

Ingredients:

• 4 slices bacon
• 4 cups torn spinach leaves
• 1 can (8 ounces) pineapple tidbits, drained, chilled
• 1/2 cup sliced purple onion
• Lemon Dressing (below)

Preparation:

Cook bacon; drain and crumble. Place spinach in a large serving bowl. Top with pineapple tidbits and sliced purple onion. Sprinkle crumbled bacon over spinach. Just before serving, pour lemon dressing over salad and toss lightly.
Spinach salad serves 4.

Lemon Dressing

• 1 cup vegetable oil
• 3 tablespoons fresh lemon juice
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/4 cup finely chopped onion
• 1 teaspoon dry mustard
• 1 clove garlic, minced

Combine all ingredients in blender container; cover and blend thoroughly. Chill. Stir before serving. Makes about 1 1/2 cups.
By: Kirsten (About.com)

Wild Rice Salad

(Approximately 25 servings)

Dressing ingredients:
4 cloves minced garlic
2 Tbsp. Dijon Mustard
1 tsp salt
½ tsp sugar
½ tsp pepper
2/3 cup rice wine vinegar
2/3 cup salad oil (olive or canola)

Blend the above ingredients in a blender or food processor until well blended.
Refrigerate until well chilled before adding to the salad ingredients.

Salad ingredients:
2 boxes “Uncle Ben’s” long grain and wild rice cooked
Juice from one or two lemons
2 red bell peppers, diced
4 green onions, chopped
6 oz. Chinese pea pods (more or less)
4 medium avocados, diced
2 cups toasted pecans
6 chicken breasts, cooked and diced OR
2 whole rotisserie chickens de-boned and diced

Cook the rice according to package directions and prepare all the above ingredients.
Combine all the salad ingredients except the avocados and pecans. Chill for a few
hours. Just before serving, add the avocados and pecans.