1 lb. (2-4) chicken breasts ½ pkg. cream cheese 12 oz. bag fettuccine noodles 1-2 cloves garlic 4 Tbs. butter 1 can broccoli cheese soup ½ c. milk 3 oz. shredded parmesean Cut chicken into cubes and saute in butter and garlic until fully cooked. Add soup, milk and cheese (on low heat) and cook until cheese is melted. Meanwhile, cook noodles until tender, mix with chicken and serve.
2 c. whole wheat flour 2 tsp. baking powder ¼ tsp. salt 3 Tbs. brown sugar ½ c. butter 2 Tbs. honey 2 Tbs. milk Mix dry ingredients and add butter. Mix, then add honey, mix then add milk. Pat out on a greased cookie sheet until ¼ inch thick. Score with a fork Bake 5 min. @400 until light brown. (Watch it, it burns easily!) Let cool and cut. (Makes a great graham cracker crust!)
4 c. All-Bran Cereal 2 c. boiling water 1 c. butter 2 ½ c. sugar 4 eggs 4 c. buttermilk 5 tsp. baking soda 1 tsp. salt 5 c. flour 2 c. bran flakes In a bowl, pour boiling water over All Bran and set aside. Cream butter and sugar, then add eggs. Combine dry ingredients (except bran flakes). Alternate adding dry ingredients and buttermilk to creamed mixture until all is thoroughly combined. Mix in All Bran then stir in bran flakes. Batter can be stored for 30 days in the fridge. Bake in muffin tins for 17 min. @350.
2 large Granny Smith Apples 1 (12oz) can sprite 1 (8oz) cans refrigerated crescent rolls 1 stick butter 1 c. sugar 1 Tbs. cinnamon Use a dutch oven large enough to accommodate apples in 1 layer. Cut each apple into 8 pieces and wrap each piece in a crescent roll. Melt butter in the dutch oven and roll each piece in butter before placing it in the bottom of the pan. Mix cinnamon and sugar and sprinkle over dumplings. Carefully add the soda (Do not wash away cinnamon and sugar). Bake until done with standard briquettes for the oven size (or in conventional oven, 30 min @350).
2 eggs ½ c. water 1/3 c. milk 2 Tbs. vegetable oil 1 pkg. yellow cake mix 1 pkg. cornbread mix Whisk wet ingredients, then stir in mixes and mix well. Fill a greased and floured muffin tin ½ c. full. Bake @350 for 18-22 min. Cool 5 minutes and remove from pans to wire racks.
1 (16oz) pkg. spaghetti 1 ½ lbs. ground beef 1 medium onion, chopped ½ c. chopped green pepper 1 can cream of mushroom soup 1 can tomato soup 1 (8oz) tomato sauce 1 c. water 2 Tbs. brown sugar 1 tsp. salt 1 tsp. dried basil 1 tsp. dried oregano ½ marjoram ½ tsp. rosemary, crushed 1/8 tsp. garlic salt 1 c. shredded mozzarella cheese Break spaghetti in half and cook. Brown beef, onion, and green pepper over medium heat and drain. Stir in remaining ingredients. Add spaghetti and ½ c. of cheese. Transfer to a greased 9x13 baking dish. Cover and bake @350 for 30 min. Uncover, sprinkle with remaining cheese and bake an additional 10-15 min.
2 lbs. lean ground beef 1 pkg. Chicken stuffing mix 1 c. water 2 eggs, beaten ½ c. barbecue sauce, divided Heat oven to 375. Mix all ingredients, except ¼ c. barbecue sauce. Shape into an oval loaf in a 9x13 baking dish and cover with remaining sauce. Bake for 1 hour (160 degrees).
1 yellow cake mix (reserve 1 c. for topping) 1 stick margarine 1 egg Mix and press into greased 9x13 pan. 1 (29oz) can pumpkin 2 eggs 2/3 c. milk 1 c. sugar 1 tsp. cinnamon ½ tsp. nutmeg ½ tsp. ginger ½ tsp. salt Mix and pour over crust. 1 c. cake mix 2 Tbs. sugar ½ stick margarine Cut together and sprinkle over the top of filling. Bake @350 for 50-60 min. (Until a knife comes out clean.)
1 (4oz) can diced green chilies 4 green onions, chopped ¼ lb. shredded jack cheese 1 tomato, chopped ½ c. Italian dressing ¼ c. Cilantro 1 small can diced olives Combine all ingredients and let sit overnight.
Mix: ½ c. Key lime juice 1 can sweetened condensed milk ½ large tub cool whip 2 graham cracker crust Mix well and pour into crust. Top with remaining cool whip. Garnish with lime slices and/or zest. Chill at least 3 hours.
9 oz. Feta cheese 9 oz. cucumber, chopped 2 juicy tomatoes 9 oz. Greek olives 1 red onion, chopped dressing: 1 tsp. honey 4 Tbs. Olive oil ½ lemon salt and pepper Mix dressing well, then mix with remaining ingredients.
1 c. chopped onion 1 tsp. olive oil 1 can (4oz) chopped green chilis 1 pkg. taco seasoning 1 can diced tomatoes 6 c. chicken broth 1 pkg. frozen corn 2 c. cooked chicken cilantro Saute onion in olive oil then add remaining ingredients. To serve, crush tortilla chips in a bowl, pour soup over and add cheese on top.
Pull a rotisserie chicken and squeeze 4 limes over to marinate. Cook 2 cloves of garlic, a jalapeno, and ½ small onion in olive oil. Blend 3 tomatillos with a jar of salsa verde Heat corn tortillas and fill with chicken and sauteed mix, roll and place in a pan. Top with salsa mix and Monterrey Jack cheese. Baks @400 for 30 min. Serve with Mango Salsa. Mango Salsa 4 mangos, diced ½ red onion, diced 2 limes Red Chili flakes Cilantro to taste
2 cubes bullion 3 c. water from boiling chicken 2+ c. chopped carrots 1 c. chopped celery ¼ c. chopped onion 2 cans cream of chicken soup ½ c. Evaporated milk 2 c. cooked, diced chicken 2 c. egg noodles Boil chicken and set aside, reserve 3 c. water and boil vegetables in until tender (20 min.). Add canned soup, milk, chicken, and noodles. Cook until noodles until tender, about 15 min.
2/3 cup buttermilk or buttermilk ranch dressing 2 cups panko bread crumbs (you really need panko crumbs) 1/2 cup grated parmesan cheese 2 tsp garlic salt 2 pounds chicken breast tenders 1/3 cup butter salt Preheat oven to 400. Grease baking pan. Mix panko, parm cheese, and garlic salt. Dip chicken in buttermilk and dredge in panko mixture. Place chicken in pan. Melt butter and drizzle over chicken Bake for about 30 minutes, until chicken is tender and no longer pink. sprinkle with salt to taste. Sarah’s Sugar Cookies mix: 1 c. sugar ½ c. butter mix and add: 1 egg 1 tsp. vanilla mix and add: ½ c. sour cream mix and add: 3 ¼ c. flour 1 tsp. soda ½ tsp. salt Roll out, cut, and bake @350 for 8-9 min. (350 for 22 min. for fruit pizza)
4 c. white rice 8 c. water 1 medium onion, chopped 3 Tbs. olive oil Oregano Salt Heat olive oil in large pot and add onion and a few dashes of oregano. Add rice and simmer together, but do not let onion brown. Add water and bring to a boil. Cover with lid and reduce to low heat. Cook until all water absorbs. (about 15-20 minutes.)
1 lb. black beans (6-8 cans) 1 lb. smoked ham hocks or cubed ham 1 lb. chorizo or kilbasa ½ lb. chunk canadian bacon or thick cut bacon ½ lb. smoked pork ½ lb. lean beef (any cut) 1 onion 4 garlic cloves, chopped 2 Tbs. olive oil 1 Tbs. vinegar 2 bay leaves salt to taste Mash about 1 c. of the beans. Cut meats into about 1-2 inch chunks of meats ad cook together in a frying pan. Add onion and saute for 2-3 minutes. Do not let onion bown. Add to a large stock pot with beans, garlic, bay leaves, vinegar, olive oil, meat mixture in a single pot and cook through.
2 large cans pork and beans 2 small chopped onions 2 green peppers 2 Tbs. worcestershire sauce 1 c. brown sugar 1 20 oz. bottle ketchup ½ lb. bacon Combine all ingredients and bake at 300 for 3 hours.
½ c. butter ½ c. shortening 1/8 tsp. salt 1 tsp. vanilla ½ tsp. almond extract 2 lbs. powdered sugar ¼ c. milk Thin with corn syrup if needed.
lb. powder sugar 1 egg white 2 Tbs. liquid glucose Pour sugar unto bowl and make a well in the center and add egg and glucose. Mix with a spoon, then switch to hands to finish.