My Recipe Box

spicy chicken and pasta

2012-02-12T15:43:00.000-08:00

11 1/4 oz angel hair pasta, uncooked ADD TO SHOPPING LIST
2 1/2 tbsp olive oil ADD TO SHOPPING LIST
2/3 C finely chopped onion ADD TO SHOPPING LIST
1 1/4 tsp flour ADD TO SHOPPING LIST
2 1/2 tbsp water ADD TO SHOPPING LIST
1 1/4 lb chicken breast tenders ADD TO SHOPPING LIST
5 tsp chili powder ADD TO SHOPPING LIST
1 1/4 C spaghetti sauce ADD TO SHOPPING LIST

Directions

Cook the pasta according to the package directions; drain. Heat the olive oil in a nonstick skillet. Brown the onion over medium high heat for about 1 minute. Mix the flour and the water. Add the chicken, chili powder, sauce, and flour mixture to the skillet. Simmer, uncovered, for 10 minutes. Serve over the pasta.

Nutritional Facts per serving

CALORIES

464.3 CAL

whole wheat pasta with vegetables

2012-02-12T15:32:00.000-08:00

recipe found HERE

Directions

Prepare the pasta al dente according to package directions for. Reserve 1/2 cup of the cooking water before draining.

Heat the oil in a deep, wide nonstick skillet over medium-high heat for 1 minute. Add the garlic, carrots, and onions. Cook, stirring frequently, for 5 minutes or until the vegetables start to soften. Add the peas and artichokes. Cook, stirring frequently, for 2 minutes, just until heated. Add the broth. Keep warm over low heat.

Add the pasta and the basil to the skillet and toss to combine. Add some of the reserved pasta water to moisten if necessary. Allow to sit for 1 minute so flavors will blend. Add the cheese and toss. Serve right away. Season with pepper at the table.

Nutritional Facts per serving

CALORIES

302.3 CAL

sour cream potatoes

2011-12-21T23:30:00.001-08:00

Ingredients

32 oz bag of frozen shredded hash browns
2 (10 3/4 oz) cans cream of chicken soup
2 cups sour cream
1 1/2 cup grated cheddar cheese (I like to usesharp cheddar cheese)
1/2 cup melted butter or margarine
1/2 c. chopped onion
2 cups finely crushed corn flakes
2 Tbs butter or margarine melted

How to make it

Grease 9x13 baking dish and preheat oven to 350
In large bowl combine soups, sour cream, cheese, onions, and the 1/2 cup of melted butter.
Gently fold hash browns into mixture.
Pour mixture into pan.
Combine crushed corn flakes and the 2 Tbs. of melted butter and sprinkle on top of potato mixture.
Bake for 30 minutes.
*If wanting to, you can use cubed potatoes instead of hash browns but you will need to increase baking time to 55 minutes.

apple dumplings

2011-10-22T10:23:00.000-07:00

straight from pioneer woman

Ingredients

2 whole Granny Smith Apples
2 cans (8 Oz. Cans) Crescent Rolls
2 sticks Butter
1-1/2 cup Sugar
1 teaspoon Vanilla
Cinnamon, To Taste
1 can (12 Oz.) Mountain Dew Soda

Preparation Instructions

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

WARNING: Prepare this dish at your own risk. It is beyond imaginable.

grandma dee's chocolate chip cookies

2011-02-18T17:55:00.001-08:00

grandma dee's chocolate chip cookies

1 cup oil
2 cups sugar
1 cup brown sugar
3 eggs
1/4 cup water
4 cups flour
2 tsp. soda
1/2 tsp. salt
1 tsp. vanilla
1 cup chocolate chips
1 cup coconut
1/2 cup nuts (i used walnuts)

preheat oven to 350 degrees.
bake for 10-12 minutes. (mine took about 9 minutes)
the rest of the directions are for you to figure out, that's all i had on my recipe card. :)

Brickle Drop Cookies

2011-01-23T16:43:00.001-08:00

1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
3 eggs
3-1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cream of tartar
1-1/3 cups (8oz. package) Heath Bits 'O Brickle toffee bits

1. heat oven to 350 degrees. lightly grease cookie sheet.
2. beat butter, granulated sugar, brown sugar, vanilla and salt in a large bowl until blended. add eggs, beat well. in a separate bowl, stir together flour, baking soda and cream of tartar; gradually add to butter mixture, beating until blended. stir in toffee bits.
3. drop by heaping teaspoons onto prepared cookie sheet. bake 8 to 10 minutes or until lightly browned. cool slightly, remove to wire rack. cool completely.

makes about 6 dozen cookies

Peanut Butter Blossoms

2011-01-21T16:34:00.000-08:00

48 Hershey's Kisses Milk Chocolates
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
granulated sugar

1. Heat oven to 375 degrees. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl. Add 1/3 cup granulated and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into mixture.

3. Shape dough into 1-inch balls. Roll in sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a Hershey kiss into center of each cookie. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.

Healthified Calico Bean Chili

2011-01-17T07:36:00.001-08:00

recipe from eatbetteramerica.com

prep time:5 min

start to finish:

makes:2 Servings

1	cup water
1	(14.5) ounce can Muir Glen® no-salt-added diced tomatoes
1	cup canned organic no-salt-added black beans, rinsed and drained
3/4	cup canned black-eyed peas, rinsed and drained
1	cup chopped onion
1/4	cup no-salt added tomato paste
1	tablespoon chili powder
1/4	teaspoon ground cumin
1/4	cup shredded reduced-fat cheddar cheese (optional)

1.	In a medium saucepan, combine water, undrained tomatoes, beans, black-eyed peas, onion, tomato paste, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Ladle chili into bowls. If desired, sprinkle each serving with cheese.

Nutritional Information

1 Serving: Calories 270 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg;Sodium 440mg; Total Carbohydrate 56g (Dietary Fiber 16g, Sugars 14g); Protein 14g Percent Daily Value*: Vitamin A 50%; Vitamin C 50%; Calcium 15%; Iron 30% Exchanges: 3 Starch; 0 Other Carbohydrate; 2Vegetable Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.

Rotel Nacho Cheese Dip

2010-12-26T17:54:00.001-08:00

what you need:

2 (10 oz) cans of Rotel
2 lb block Velveeta cheese
1.5 lb ground beef (or turkey)
Seasoning
Tortilla chips

1. heat a crock pot on high.

2. cut velveeta block into pieces and add to crock pot

3. brown ground beef, drain excess grease, add seasoning and simmer for 5 minutes.

4. add browned beef to crock pot.

5. add both cans of rotel to crock pot.

6. stir. once bubbly, turn down to low.

Chicken Tortilla Soup

2010-09-15T20:36:00.000-07:00

3 chicken breasts
2 15oz cans black beans, undrained
2 15oz cans mexican stewed tomatoes or Rotel tomatoes
1 cup salsa
4oz can chopped green chiles
14.5oz can tomato sauce
tortilla chips
2 cups grated cheese

1. combine all ingredients except chips and cheese in a large slow cooker.
2. cover. cook on low 8 hours.
3. just before serving, remove chicken breast and slice into bite-sized pieces. stir into soup.
4. to serve, put a handful of chips in each individual soup bowl. ladle soup over chips. top with cheese.

Chicken with Dijon Cream Sauce

2010-09-11T14:34:00.000-07:00

CHICKEN WITH DIJON CREAM SAUCE
1.5+ lb boneless, skinless chicken breasts
(Cooking spray)
(½ t lemon pepper seasoning)
⅓ c chicken broth
⅓ c half & half
(2 T Dijon mustard)

Coat chicken with cooking spray. Sprinkle

both sides with seasoning. Place a large skillet

over med-high heat until hot. Add chicken &

cook 4-5 min or until no longer pink. Remove

chicken, set aside. Add broth to pan. Combine

half & half & mustard; add to pan. Reduce

heat; simmer 6 min or until sauce is slightly

thick. Spoon sauce over chicken.

ZUCCHINI WITH GARLIC

(2 T butter)
4 garlic cloves, minced
2 lbs zucchini, cubed
(¼ t salt)
(¼ t pepper)

Melt butter in large skillet over med-high heat.
Add garlic & sauté 1 min. Add zucchini; cook 6-
7 min or until tender. Season with salt &
pepper.

fettucine with blue cheese artichoke sauce

2010-08-03T15:35:00.000-07:00

INGREDIENTS:
1 (9oz) pkg refrigerated fettucine
cooking spray
1 (14oz) can quartered artichoke hearts, drained
1 cup sliced fresh mushrooms
1 (10oz) container refrigerated alfredo sauce
2 Tbs. crumbled blue cheese

DIRECTIONS:
cook pasta according to pkg directions. while pasta cooks, coat a large nonstick skillet with cooking spray. place over medium high heat until hot. add artichokes and mushrooms; cook 3-4 minutes or until mushrooms are tender. add alfredo sauce to artichoke mixture, cook until thoroughly heated. place drained pasta in a large bowl. pour mixture over pasta; toss to combine. sprinkle with cheese.

individual fruit pizzas

2010-08-03T10:06:00.000-07:00

INGREDIENTS:

1 roll (18oz) pillsbury ready to bake refrigerated sugar cookies

1 pkg (8oz) cream cheese, softened
1/3 cup sugar
1/2 tsp vanilla
fruit (raspberries, strawberries, banana, kiwi) sliced thin

DIRECTIONS:

bake cookies as directed on pkg. cool 10 minutes or until completely cooled. in a small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy. spread mixture over cooled crust. arrange fruit over cream cheese.

these were so easy to make. and so delicious.

pumpkin pie bites

2010-08-01T16:51:00.000-07:00

[photo + recipe from bakerella]

Pumpkin Pie Bites

2 refrigerated ready-to roll pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter

Optional
1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags

Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.

Makes 24 pies. Keep refrigerated.

To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.

Note: The cutter I used was 3 3/4 inches wide, but if you don’t have one, don’t worry. Just use a round cutter around that size or slightly smaller to cut circle shapes out of the dough. Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.

Pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg and allspice.

Enjoy!

bento lunchbox ideas

2010-08-01T16:27:00.000-07:00

[ideas are all from laptoplunch.blogspot.com using their bento lunchboxes]

carrot cake

2010-08-01T16:18:00.000-07:00

[photo + recipe from pioneer woman]

Ingredients

FOR CAKE:
2 cups Sugar
1 cup Vegetable Oil
4 whole Eggs
2 cups All-purpose Flour
½ teaspoons Salt
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
2 cups Grated Carrots

For Icing
1 stick Regular Butter, Softened
1 package (8 Oz) Cream Cheese
1 pound Powdered Sugar
2 teaspoons Vanilla
1 cup Pecans, Chopped Finely

Preparation Instructions

Cake:
Preheat oven to 350F

Mix together the sugar, oil and eggs in a large bowl. In another bowl sift together flour, salt, baking powder, baking soda and cinnamon. Add to first mixture and combine. Then add carrots and mix well. Pour into a greased and floured (Baker’s Joyed) pan (bundt, sheet cake, 9 x 13 pyrex) and bake at 350F until done, 25 (sheet cake) to 50 (Bundt pan) minutes, depending on the pan you use.

Cool completely.

Icing:

In larger bowl, cream butter and cream cheese. Add sugar and vanilla and blend, then mix in the nuts. Spread on cooled carrot cake.

pesto pasta salad with peas and parmesan

2010-07-22T20:07:00.000-07:00

recipe + photo from melskitchencafe

*Serves 6-8

3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup extra virgin olive oil
1 1/2 cups pesto (jarred or from your own favorite recipe)
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups mayonnaise (I used light mayo with great results)
1/2 cup freshly grated Parmesan cheese
1 1/2 cups frozen peas, defrosted
1/3 cup pine nuts
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper

Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is cooked to your liking. Drain and toss into a bowl with the olive oil. Cool to room temperature, tossing every once in a while to prevent the noodles from sticking to each other as they cool.

In a food processor or blender, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pine nuts, salt, and pepper. Mix well, season to taste, and serve at room temperature.

pasta with chicken sausage and broccoli

2010-07-17T17:56:00.000-07:00

recipe from real simple

Ingredients

12 ounces rigatoni (about 4 1/2 cups)
1 tablespoon olive oil
1 onion, sliced
6 ounces fully cooked chicken sausage links, sliced (we used polska kielbasa)
1 small head broccoli, cut into florets and stems sliced
1/4 cup grated Parmesan (1 ounce)

Directions

Cook the pasta according to the package directions.
Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the onion, stirring often, for 3 minutes. Add the sausage and cook, stirring, until browned, 2 to 3 minutes. Add the broccoli and 1¼ cups water and simmer, covered, until the broccoli is tender, 5 to 6 minutes.
Toss the pasta with the sausage mixture and any remaining liquid and the Parmesan.

linguine with zucchini and chickpeas

2010-07-17T17:48:00.000-07:00

recipe from real simple

Ingredients

12 ounces linguine (3/4 of a box)
2 tablespoons olive oil
3 small zucchini, cut into thin half-moons
kosher salt
1 15-ounce can chickpeas, rinsed (or garbanzo beans - they're the same)
2 cloves garlic, sliced
1/4 teaspoon crushed red pepper
1/2 cup grated Parmesan (2 ounces)

Directions

Cook the pasta according to the package directions. Reserve 1/2 cup of the pasta water, drain, and return the pasta to the pot.
Meanwhile, heat the oil in a large skillet over medium heat. Add the zucchini and 1/2 teaspoon salt. Cook, tossing often, until just tender, 4 to 5 minutes. Add the chickpeas, garlic, and red pepper and cook until heated through, 2 to 3 minutes.
Toss the pasta with the reserved pasta water and 1/4 cup of the Parmesan. Divide the pasta among bowls and top with the zucchini mixture and the remaining 1/4 cup of Parmesan.

easy caramel popcorn

2009-12-14T10:13:00.000-08:00

1 cup brown sugar

1 cube butter

1/4 cup corn syrup

1/2 tsp. salt

1/2 tsp. soda

about 2 1/4 - 3 bags microwave buttered popcorn

pop popcorn and pour in large brown paper bag

combine first four ingredients

cook in microwave until boiling (about 2 minutes)

then cook an additional 2 minutes

add the soda, stir.

pour onto popcorn, shake

microwave bag for about 45 seconds, then shake again

repeat this 3 more times

pour popcorn out and let dry.

enjoy.

pasta fagioli soup

2009-06-02T18:57:00.000-07:00

recipe from: simple 1-2-3 slow cooker

2 cans (14.5 oz) reduced-sodium beef broth
1 can (15 oz) Great Northern beans, rinsed and drained
1 can (14.5 oz) diced tomatoes, undrained
2 medium zucchini, quartered lengthwise and sliced
1 tbs. olive oil
1 1/2 tsp minced garlic
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 cup uncooked tubetti or small shell pasta
1/2 cup garlic seasoned croutons
1/2 cup grated Asiago or Romano cheese

1. Combine broth, beans, tomatoes with juice, zucchini, oil, garlic, basil and oregano in slow cooker; mix well. Cover; cook on LOW 3 to 4 hours.

2. Stir in pasta. Cover; cook 1 hour or until pasta is tender.

3. Serve soup with croutons and cheese. Garnish with fresh basil, if desired.

chicken enchiladas

2009-06-02T18:47:00.001-07:00

recipe from my brother in law... dave

3 boneless chicken breasts
2 cans cream of mushroom soup
1/2 can of water
2 (4oz) cans green whole chiles
1 small pkg. mild cheddar cheese
1 small pkg. monterey jack cheese (i usually just buy a large bag of the mexican blend instead of the two separate bags)
2 dozen tortillas

1. warm tortillas in oil.
2. cut chicken up into bite-size pieces. boil until white. (or cook it in the crock pot all day and shred it up)
3. put soup, chiles and water in blender. (i usually add a few sliced jalapenos to spice it up a little more) blend until smooth.
4. in a 13x9 in. pan, place a layer of tortillas, chicken, soup and chiles and cheese; repeat as many times as necessary. cook at 350 degrees until hot. (and cheese is really melted)

serve with sour cream

Pork Chops with Dijon Cream Sauce

2009-05-28T08:16:00.000-07:00

recipe from my Cooking Light cookbook

4 (4oz) boneless center-cut pork loin chops (1/2 inch thick)
1/2 tsp salt
1/2 tsp coarsely ground pepper
Cooking spray
1/3 cup fat-free, reduced-sodium chicken broth
1 1/2 tbs Dijon mustard
1/3 cup fat-free half-and-half or fat-free evaporated milk

Trim fat from chops. Sprinkle both sides of chops evenly with salt and pepper. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chops to skillet, and cook 3 to 4 minutes on each side or until browned. Remove chops from skillet and keep warm.

Add broth to skillet, stirring to loosen browned bits. Combine mustard and half-and-half; add to skillet. Reduce heat and simmer 7 minutes or until sauce is thickened slightly. Spoon sauce over chops.

Yield: 4 servings
per serving: calories 201

Aunt Wendy's Vegetarian Tacos

2009-05-28T08:11:00.000-07:00

1 (16oz) bottle pace picante sauce
1 (10oz) pkg frozen chopped spinach
1 (15oz) can corn
1 (15oz) can black beans
2 tsp. cumin
cheese
tortillas
and other taco fixins

Throw the salsa, spinach, corn, black beans, and cumin in a pot and warm it all up together. Use as a filling for tortillas with lots of cheese.

Chicken Flautas

2009-05-27T21:08:00.000-07:00

recipe from my Women's Health magazine

Ingredients
1 cup shredded cooked chicken breast (i cooked my chicken in the crock pot all day on low)
1 cup shredded low-fat jack cheese
1/2 cup thinly sliced red onion
4 7" soft flour tortillas (we were able to make at least 8)
1/2 cup pico de gallo

Directions
1. Preheat oven to 425°F and coat a baking sheet with cooking spray.
2. Place a fourth of the chicken, cheese, and onion in each tortilla. Wrap as you would a burrito, tucking the ends inside as you wrap and placing them so the edge of the tortilla is face-down on the baking sheet.
3. Bake until tortilla browns (about 10 minutes).
4. Place flautas on plate and top with pico de gallo.

Nutritional Facts per serving
CALORIES 289.3 CAL
FAT 9.8 G
SATURATED FAT 4.7 G
CHOLESTEROL 44.8 MG
SODIUM 549.3 MG
CARBOHYDRATES 26.5 G
TOTAL SUGARS 1.7 G
DIETARY FIBER 1.8 G
PROTEIN 21.9 G

Mushroom Pizza

2009-05-27T21:02:00.000-07:00

recipe from my Cooking Light cookbook

1 (10oz) can refrigerated pizza crust dough
Cooking spray
1 tsp. dried Italian seasoning
1/2 cup pizza sauce
1 (8oz) pkg. sliced fresh mushrooms
1 1/4 cups (5oz) shredded mozzarella cheese

Unroll pizza crust dough, and place on a baking sheet coated with cooking spray; press to a 14x10 inch rectangle. sprinkle dough with Italian seasoning. bake at 425 degrees for 7 minutes.

Spread pizza sauce over crust; top with mushrooms. sprinkle with cheese. bake 6 additional minutes or until cheese melts.

To serve, cut pizza into squares.

Yield: 4 servings
Per serving: calories 315

bananarama wafer puddin'

2009-05-27T19:25:00.000-07:00

recipe from the Hungry Girl cookbook

Ingredients

2 cups fat-free milk, at fridge temperature
2 medium bananas, sliced
24 Reduced Fat Nilla Wafers
1 small (4 serving) package sugar-free fat-free instant vanilla pudding mix
Optional: fat-free whipped topping

Directions

Combine pudding mix and milk in a bowl, beat with a whisk for 2 minutes or until thoroughly blended. Set aside.

In a medium bowl or casserole dish (i used an 8x8 pan) arrange a layer of wafers and them top with a layer of banana slices. Continue alternating layers until all wafers and banana slices are in the dish.

Top dish with the pudding and let it seep down in between the wafer and banana layers. Refrigerate for 2 to 3 hours. If desired, add whipped topping before serving. (and if you're feeling kinky, slice some chocolate chips with your pampered chef garlic slicer on top) YUM.

Makes 6 servings
Per serving (1/2 cup): 137 calories, 1.5g fat, 299 mg sodium, 29g carbs, 1g fiber, 15g sugars, 4g protein

Sizzling Beef and Vegetable Kabobs

2009-05-27T19:18:00.000-07:00

photo and recipe from kraftfoods.com

makes: 6 servings, 2 kabobs each

WHAT YOU NEED:

1 lb. boneless beef sirloin steak, cut into 1-inch cubes
1/2 cup KRAFT Greek Vinaigrette Dressing, divided
12 cherry tomatoes
6 button mushrooms, cut in half
8 asparagus spears, blanched, cut into 2-inch lengths

MAKE IT

PLACE steak in large resealable plastic bag. Add 1/4 cup of the dressing; seal bag. Refrigerate 30 min. to marinate. Remove steak from bag; discard bag and marinade.
PREHEAT grill to medium heat. Thread steak onto 12 wooden skewers alternately with the tomatoes, mushrooms and asparagus.
GRILL kabobs 15 min. or until steak is cooked through and vegetables are crisp-tender, turning and brushing occasionally with the remaining 1/4 cup dressing.

How to Prevent Skewers from Burning
Presoak wooden skewers in water for 30 min. before using to prevent them from burning on the grill.
Blanching Fresh Asparagus
To blanch fresh asparagus, add the spears to a large pot of boiling water. Cook, uncovered, for 2 to 3 minutes. Drain, then immediately plunge the asparagus into a bowl of ice water to stop the cooking. When completely cool, drain and pat dry.

Nutrition Information (Per Serving)
Calories 160
Total fat 9 g
Saturated fat 2 g
Cholesterol 40 mg
Sodium 210 mg
Carbohydrate 4 g
Dietary fiber 1 g
Sugars 2 g
Protein 15 g
Vitamin A 10 %DV
Vitamin C 8 %DV
Calcium 0 %DV
Iron 10 %DV

Portabella Burgers with Avocado Spread

2009-05-27T08:44:00.001-07:00

recipe and photo from allrecipes.com

INGREDIENTS (Nutrition)
4 medium portabella mushrooms, stems removed
1 medium onion, cut into 1/2-inch slices
3 tablespoons olive oil
3/4 teaspoon salt, divided
1/2 teaspoon ground black pepper, divided
1 fully ripened Avocado, halved, pitted and sliced
2 tablespoons low-fat plain yogurt
1/2 teaspoon minced garlic
4 whole grain hamburger buns, toasted
4 roasted red peppers

DIRECTIONS
1. Brush mushrooms and onion slices with oil; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

2. Heat large skillet or grill pan over medium heat until hot. Add mushrooms; cook until tender, 8 to 10 minutes, turning once.

3. Transfer mushrooms to plate, cavity side up; cover to keep warm. In same skillet, cook onion slices until golden, about 8 minutes, turning occasionally.

4. Meanwhile, combine in small bowl, 1/2 of the Avocado, yogurt, garlic and remaining 1/4 teaspoon each salt and pepper; mash until smooth.

5. Spoon onions and roasted peppers into mushroom cavities, divided equally. Spread smooth Avocado mixture on bottom of each bun; top each with stuffed mushrooms.

6. Top with remaining sliced Avocado. Cover with tops of buns.

Servings Per Recipe: 4
Amount Per Serving
Calories: 395
Total Fat: 21.4g
Cholesterol: <>

Sodium: 1011mg

Total Carbs: 42.1g

Dietary Fiber: 9.2g

Protein: 11.8g

California Grilled Veggie Sandwich

2009-05-19T15:26:00.000-07:00

recipe from Allrecipes.com

INGREDIENTS (Nutrition)
1/4 cup mayonnaise
3 cloves garlic, minced
1 tablespoon lemon juice
1/8 cup olive oil
1 cup sliced red bell peppers
1 small zucchini, sliced
1 red onion, sliced
1 small yellow squash, sliced
2 (4-x6-inch) focaccia bread pieces, split horizontally
1/2 cup crumbled feta cheese

DIRECTIONS
In a bowl, mix the mayonnaise, minced garlic, and lemon juice. Set aside in the refrigerator.

Preheat the grill for high heat.

Brush vegetables with olive oil on each side. Brush grate with oil.

Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.

Spread some of the mayonnaise mixture on the cut sides of the bread, and sprinkle each one with feta cheese.

Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn.

Remove from grill, and layer with the vegetables. Enjoy as open faced grilled sandwiches.

Nutritional Information
California Grilled Veggie Sandwich
Servings Per Recipe: 4
Amount Per Serving
Calories: 392
Total Fat: 23.8g
Cholesterol: 25mg
Sodium: 621mg
Total Carbs: 36.4g
Dietary Fiber: 3.5g
Protein: 9.2g

tomato-cheese ravioli soup

2009-05-18T08:45:00.000-07:00

recipe from Cooking Light cookbook

1 (14.5 oz) can stewed tomatoes
1 (14.5 oz) can fat free, reduced sodium chicken broth or vegetable broth
(i used chicken broth, but i think the vegetable broth would be better)
1/2 tsp. dried Italian seasoning
3 cups frozen cheese ravioli or fresh cheese tortellini (about 12 oz)
1 small zucchini, sliced
1/4 tsp. freshly ground pepper

COMBINE first 3 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 5 minutes. ADD ravioli, zucchini, and pepper; bring to a boil. Cover, reduce heat and simmer 7 to 8 minutes or until pasta and zucchini are tender.

YIELD: 4 (1 1/4 cup) servings

per serving: calories 317 fat 6.3g protein 14.6g

baby food bars

2009-05-13T16:30:00.000-07:00

recipe from my Aunt Cindy.

3 eggs, beaten well
1 1/4 c. oil
1 tsp. cinnamon
1 tsp. salt
2 c. sugar
2 c. flour
2 tsp. soda
4.5 oz jar each of strained carrots, apricots and applesauce

icing:

1/2 c. butter
8 oz. cream cheese
1 lb. powdered sugar
1 tsp. vanilla

sift dry ingredients together. combine cinnamon, salt, sugar, flour and soda; set aside. combine eggs and oil, beat well. add dry ingredients; mix well. beat in the baby food, divide equally between 2 lightly greased 9x13 inch pans. bake at 350 degrees for 20 - 25 minutes. don't overcook.

icing: soften cream cheese and butter. beat together. add sugar and vanilla. it's enough for both cakes.

mediterranean chicken and pasta

2009-04-03T08:45:00.000-07:00

4 servings

2 cups uncooked multigrain or whole wheat penne pasta (6 oz)
2 cups fresh broccoli florets
1 tablespoon olive oil
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 pkg (8 oz) sliced fresh mushrooms (3 cups)
2 cloves garlic, finely chopped
1 cup grape tomatoes, halved
2 medium green onions, sliced (2 tablespoons)
1/4 cup chopped fresh or 2 tsp dried basil leaves
1/4 teaspoon crushed red pepper flakes
4 teaspoons cornstarch
1 cup reduced-sodium chicken broth
1/2 cup crumbled feta cheese (2 oz)

DIRECTIONS
1. cook pasta without salt as directed on pkg., adding broccoli during last 3 minutes of cooking time; drain.
2. meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. add chicken; cook 4 to 5 minutes, stirring frequently, until chicken is no longer pink in center. remove from skillet.
3. increase heat to medium-high. in same skillet, cook and stir mushrooms and garlic 2 minutes. stir in tomatoes, onions, basil and pepper flakes; cook and stir 1 minute longer.
4. in 2-cup glass measuring cup, mix cornstarch and broth until smooth. add to vegetable mixture in skillet. cook and stir 1 to 2 minutes or until sauce is thickened and bubbly. stir in pasta mixture and chicken; cook and stir until thoroughly heated. sprinkle with cheese.

1 serving: calories 420

banana cream supreme

2009-03-25T13:15:00.000-07:00

(from pampered chef)

1 box of graham crackers
2 sticks of butter or marg.
1/4 cup sugar
1 lg. container cool whip
1 box instant vanilla pudding mix (3.4oz)
1 cup sour cream
3 bananas
1/2 cup chocolate chips or nuts (like sliced almonds)

from what i remember...
in large bowl, chop up graham crackers with the food chopper. melt butter and mix together with the sugar and graham crackers. press into a 13x9 inch pan (or smaller).
second layer: mix together cool whip, pudding and sour cream.
third layer: slice bananas using the egg slicer.
fourth layer: shave chocolate chips or sliced almonds).

creamy mushroom & chicken soup

2009-01-31T10:30:00.001-08:00

CREAMY MUSHROOM & CHICKEN SOUP
(recipe from Family Fun Magazine)

6 Tbsp. butter
1 medium onion, chopped

3 Tbsp. flour

2 tsp. salt

1 tsp. pepper

6 c. chicken broth

1 lb. mushrooms, sliced

3/4 c. sliced celery

3/4 c. chopped carrots

2 c. quartered baby red potatoes

1 c. chopped yellow squash

1 1/2 c. frozen corn kernels, thawed

2 tsp. thyme

2 c. light cream (i used whipping cream)

3/4 c. grated Parmesan, plus more for garnish if desired

2 c. chopped cooked chicken (i used Just Chicken from Trader Joe's)

In a large post, melt the butter over medium heat. Add the onion and saute until tender, about 6 minutes. Stir in the four, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil. To serve, ladle the soup into a bowl and sprinkle it with more Parmesan, if desired.

Makes about 15 cups.

Nutritional Information:

Per serving (1 cup):

Calories 226

Total Fat 14 g (22% DV)

Saturated Fat 8g (39% DV)

Cholesterol 59 mg (20% DV)

Sodium 845 mg (35% DV)

Total Carbohydrate 14 g (5% DV)

Fiber 2g (7% DV)

Sugars 3g

Protein 12 g (24% DV)

Vitamin A 1484 IU (30% DV)

meatballs, mozzarella, marinara - oh my, calzone pie

2009-01-15T09:39:00.000-08:00

another trader joe's recipe

1 pkg. trader joe's gourmet pie crust, thawed
1 cup organic basil marinara
1 pkg. frozen meatballs (meatless or turkey work too) thawed and quartered
1/2 cup shredded mozzarella cheese

follow the directions on pie crust packaging for double pie crust. while filling, first spoon 2 Tbs. of sauce on the pie crust and spread to cover. add meatballs and top with remaining sauce and cheese. continue with the rest of the directions on the package, baking 15-20 minutes or until top is golden.

(i baked it at 450 degrees, i believe that's what it said on the pie crust package - double check though)

quick-glazed carrots

2009-01-08T18:36:00.000-08:00

makes: 4 servings

1 pound carrots, cut into coins or sticks
2 tablespoons butter or extra virgin olive oil
salt and freshly ground black pepper
1/3 cup water (or white wine or stock)

1 teaspoon freshly squeezed lemon juice (optional)
chopped fresh parsley, dill, mint or basil leaves for garnish (optional)

1. combine all the ingredients except the garnish in a saucepan no more than 6 inches across; add 1/3 water. bring to a boil, then cover and adjust the heat so the mixture simmers.

2. cook, more or less undisturbed, until the carrots are tender and the liquid is pretty much gone, 10 to 20 minutes. uncover and boil off the remaining liquid, then add the lemon juice, if you are using it. taste and adjust the seasoning; serve hot or within an hour or two, garnished with the herb if you like.

roasted asparagus

2009-01-08T18:32:00.000-08:00

makes: 4 servings

1 1/2 to 2 pounds asparagus trimmed
1 to 2 tablespoons extra virgin olive oil
salt
lemon wedges for serving

1. preheat oven to 450 degrees.
2. put asparagus in a roasting pan, drizzle with oil and sprinkle with salt. put in oven.
3. roast, turning the spears once or twice, just until the thick part of the stalks can be pierced with a knife, 10 to 15 minutes. serve immediately, with lemon.

we really liked the lemon on it.

white chicken chili

2009-01-07T19:51:00.000-08:00

From eatbetteramerica.

Prep Time:35 min
Start to Finish:35 min
makes:6 servings (1 1/3 cups each)

1lb ground chicken (we used ground turkey)
1 medium onion, chopped (1/2 cup)
2 teaspoons finely chopped garlic
3 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
1 1/2 teaspoons dried oregano leaves
1 teaspoon ground cumin (didn't have this)
1/8 to 1/4 teaspoon ground red pepper (cayenne)
2 medium zucchini, chopped (about 3 cups)
2 cans (15 oz each) Progresso® cannellini beans or 2 cans (15 to 16 oz each) great northern beans, drained, rinsed
1 can (4.5 oz) chopped green chiles
1/2 cup shredded reduced-fat Monterey Jack cheese

after we dished the chili into our own bowls, some of us added Tony's seasoning.

1. In 4- or 5-quart saucepan or Dutch oven, cook ground chicken, onion and garlic over medium heat 5 to 7 minutes, stirring constantly, until chicken is no longer pink.

2. Stir in all remaining ingredients, except cheese. Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until zucchini is tender.

3. Remove from heat; stir in cheese until melted.

High Altitude (3500-6500 ft): In step 1, cook chicken 6 to 8 minutes. In step 2, cover and simmer 12 minutes.

Nutritional Information
1 Serving: Calories 330 (Calories from Fat 50); Total Fat 5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 55mg; Sodium 730mg; Total Carbohydrate 37g (Dietary Fiber 9g, Sugars 3g); Protein 34g % Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 20%; Iron 35% Exchanges: 2 Starch; 0 Other Carbohydrate; 1 Vegetable; 3 1/2 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 2 1/2 MyPyramid Servings: 5 oz-equivalents Meat & Beans, 1 1/2 c Vegetables *% Daily Values are based on a 2,000 calorie diet.

creamy chicken primavera

2009-01-06T08:33:00.000-08:00

this is a trader joe's recipe

1 pkg. Just Chicken
3 cups creamy Vegetable Bisque
1 pkg. Roasted Vegetables in Balsamic Butter Sauce
1 pkg. Rice or Noodles

Cook Fire Roasted Vegetables per package instructions. Cook Rice or Noodles per package too. While cooking, cube Just Chicken. Add Rice/Pasta, Chicken and Soup to the Vegetables. Reduce to Medium-Low and continue to cook until warm, about 5 minutes.

Serves: 4-6

My Notes: i used spiral pasta and should have started cooking that before starting the Fire Roasted Vegetables. for the pasta, i had to wait awhile to get the water to boil and then it has to cook for about 10 minutes (the vegetables only take about 5 minutes)

tortellini with fresh vegetables

2009-01-05T15:20:00.000-08:00

recipe from bettycrocker.com

makes: 4 servings

1 package (9 ounces) refrigerated cheese-filled tortellini
1 tablespoon olive or vegetable oil
1 medium bell pepper, cut into 1-inch pieces (1 cup)
2 cups chopped roma (plum) tomatoes (6 to 8 medium)
1 medium zucchini, cut lengthwise in half, then cut crosswise into slices (1 1/2 cups)
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic salt

1. Cook and drain tortellini as directed on package, using 3-quart saucepan. Wipe out saucepan with paper towel; wipe dry with paper towel.
2. Heat oil in same saucepan over medium-high heat. Cook bell pepper in oil 2 to 3 minutes, stirring frequently, until crisp-tender.
3. Stir in tomatoes, zucchini, Italian seasoning and garlic salt. Cover and cook 3 to 5 minutes, stirring occasionally, until zucchini is tender.
4. Stir in tortellini. Cook 2 to 3 minutes, stirring occasionally, until hot.

Substitution
Try yellow summer squash instead of the zucchini.
Success
If cooked pasta sticks together, rinse it gently with hot running water for a few seconds, then drain thoroughly.

Nutrition Information:
1 Serving: Calories 180 (Calories from Fat 80 ); Total Fat 9 g (Saturated Fat 4 g); Cholesterol 60 mg; Sodium 250 mg; Total Carbohydrate 20 g (Dietary Fiber 3 g); Protein 8 g Percent Daily Value*: Vitamin A 14 %; Vitamin C 38 %; Calcium 12 %; Iron 10 % Exchanges: 1 Starch; 1 Vegetable; 2 Fat *Percent Daily Values are based on a 2,000 calorie diet.

whole wheat bread

2009-01-02T16:01:00.000-08:00

recipe found at A Feathered Nest

(makes 2 regular-sized loaves)
2 1/2 t. yeast (or two 1/4-oz. pkgs)
1 c. warm water
1 c. scalded milk
2/3 c. honey
2/3 c. melted butter
2 t. salt (or a little less)
2 eggs
4-8 c. white wheat flour

Optional:
a handful (about 1/2 c.) quick oats
a handful of ground flax (about 1/4 c.)

In a small bowl, dissolve yeast in warm water; set aside. In a large mixing bowl, mix milk, honey, melted butter, salt, egg, and yeast mixture while the mixer is running on low speed. Add the oats and flax if you're using it. Add flour gradually, 2 c. at a time. You may only need 6 c. of flour, you may need a little more, but you probably won't need more than 8 c. The dough should be a little sticky, pulling at the sides of the bowl a little bit. Knead the dough for about 10 minutes. Place in a well-greased bowl; cover and let rise until doubled in size - about 1 1/2 hours.

When dough is doubled in size, punch down dough. Knead a few times on a well floured surface. Cut dough in half; form into loaves and set them evenly into two regular-sized, buttered loaf pans. (The dough should sit about 2 inches below the top of the loaf pan)

Let the bread rise again for another 30-minutes to an hour. Bake it at 350 degrees for about 30 minutes or until the bread is golden brown and sounds hollow when you tap it with your fingernail. Let the bread rest and cool for at least 15-20 minutes before slicing into it.

one-pot primavera pasta

2008-12-31T14:12:00.000-08:00

from kraftfoods.com

2 cups uncooked bite-sized pasta (i used shells)
1 cup baby spinach leaves
1 cup cherry tomato halves
1/4 cup roasted red pepper italian with parmesan (i just used a kraft italian dressing)
3/4 cup athenos traditional crumbled feta cheese (or more if you're like me)
salt & pepper

1. cook pasta as directed on package; drain
2. toss hot pasta with tomato, spinach leaves, dressing and cheese. season with salt and pepper to taste.
3. spoon evenly onto 4 plates; sprinkle each with additional 1 Tbsp. cheese

nutrition info
serving size: 4 servings, 1 1/4 cups each
calories: 290

chocolate covered pretzels

2008-12-18T15:48:00.000-08:00

pretzels (large stick or large twisted)
chocolate (regular & colored for decoration - found at Michaels along with a little squirt bottle made by the same company as the chocolates)peanuts - crushed (optional)
candy canes - crushed(optional)

*melt regular chocolate in a double boiler (or in my case a glass bowl over a pot of hot water)
*dip half of the pretzel in the chocolate
*if using peanuts or crushed candy canes sprinkle over chocolate before it hardens
*if using colored chocolate - melt chocolate in the squirt bottle in a pot of hot water with the lid off - just until mostly melted, as you squish the chocolate around in the bottle it will continue to melt. Put the lid of the bottle on and after the regular chocolate has hardened, layer the colored chocolate in a back and forth motion over the whole pretzel. (in this case red and green for Christmas)

brought by: mandi ausman

chocolate chip cookies

2008-12-18T15:41:00.000-08:00

C-Chip Cookies

1 cup brown sugar
3/4 cup sugar
1 cup butter
cream together for 2 minutes.

add:
2 eggs
1 TBLS. vanilla
beat for 5 more minutes

add:
3 cups flour
1 tsp. soda
3/4 tsp. salt
1 pkg. chocolate chips

bake @ 350 degrees for 10 minutes

(it really makes a difference to cream the ingredients for that amount of time.)

brought by: mandi roth

peanut butter pretzel bites

2008-12-18T15:29:00.001-08:00

(sorry the pictures not very good)

1 pkg. (14 oz) caramels
1/4 cup butter, cubed
2 tablespoons water
5 cups miniature pretzels
1 jar (18 oz) chunky peanut butter
26 oz milk chocolate candy coating

in a microwave-safe bowl, melt caramels with butter and water; stir until smooth. spread one side of each pretzel with 1 teaspoon peanut butter; top with 1/2 teaspoon caramel mixture. place on waxed paper-lined baking sheets. refrigerate until set.
in a microwave, melt candy coating; stir until smooth. using a small fork, dip each pretzel into coating until completely covered; shake off excess. place on waxed paper. let stand until set. store in airtight container in a cool dry place. yield: 8 1/2 dozen.

brownie crackles

2008-12-18T15:20:00.000-08:00

1 pkg. fudge brownie mix (13x9-inch pan size)
1 cup all-purpose flour

1 egg

1/2 cup water

1/4 cup canola oil

1 cup semisweet chocolate chips

confectioners' sugar

in a large bowl, beat the brownie mix, flour, egg water and oil until well blended. stir in chocolate chips.
place confectioners' sugar in a shallow dish. *drop dough by tablespoonfuls into sugar; roll to coat. place 2 in. apart on greased baking sheets.
bake at 350 degrees for 8-10 minutes or until set. remove from pans to wire racks to cool.

yield: 4 1/2 dozen

*mine were too runny to roll for some reason, so i just placed a spoonful onto the pan and sprinkled with the sugar.

pretzel hugs

2008-12-14T18:27:00.000-08:00

snyder's square butter snap pretzels

hershey's candy cane kisses (or other flavor kisses)

red and green m&m's

line pan with wax or parchment paper.
place pretzels on pan.
place one kiss on top of each pretzel.
put in oven at 200 degrees for about 10 minutes.

remove from oven and while still melty, place one red and one green kiss on top.

let set for 5 minutes (i put mine in the freezer)

(recipe copied from chris jenkins' blog)

beef and cheddar soft tacos

2008-11-10T20:57:00.000-08:00

1 pound ground beef (or ground turkey)
1 can (10 3/4 oz) condensed cheddar cheese soup
1/2 cup thick and chunky salsa
8 flour tortillas (8 inch)
2 cups shredded lettuce (about 1/2 small head)

1. in medium skillet over medium-high heat, cook beef until brown. drain.
2. add soup & salsa. reduce heat to low and heat through.
3. spoon about 1/3 cup meat mixture down center of each tortilla. top with lettuce. fold tortilla around filling. serve with additional salsa.

chicken soft tacos

2008-11-10T20:53:00.000-08:00

4 chicken breasts
1 jar picante salsa
1 can green chiles

cook all ingredients in crock pot on high for 4 hours. then shred chicken and cook for 2 more hours. eat with flour tortillas, cheese, lettuce, avocado and sour cream

potato soup in the crockpot

2008-11-10T20:48:00.000-08:00

8-10 medium potatoes, peeled and coarsely chopped
1/2 lb. bacon (just use REAL bacon bits)
1 can cream of chicken
3 cans chicken broth
1 (8oz) pkg. cream cheese
1 medium onion, chopped
pepper - to taste

put potatoes, bacon and onion in crock pot.
whisk together soups, softened cream cheese and pepper (it will be a little lumpy)
pour mixture over potatoes
cook 8-10 hours on low or 5-6 hours on high

optional step: when soup is done, take about 1/3 out and run it through the blender to thicken it up.

serve in bread bowls with grated cheese on top.

pumpkin cookies

2008-10-21T09:56:00.000-07:00

mix together well:

1 c. sugar

1 c. canned pumpkin

1/2 c. shortening

add to first mixture and stir well:

2 c. flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1/4 tsp. salt

stir in:

1/2 c. semi-sweet chocolate chips

(i used at least 1 cup)

1/2 c. nuts

bake cookies at 375 degrees for 8 to 10 minutes

pumpkin praline cake

2008-09-30T18:49:00.000-07:00

recipe from Betty Crocker

1 cup packed brown sugar
1/2 cup butter or margarine
1/4 cup whipping (heavy) cream
3/4 cup chopped pecans
2 3/4 cups Gold Medal® all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cups granulated sugar
1 cup vegetable oil
4 eggs
1 can (15 ounces) pumpkin (not pumpkin pie mix)

1. Heat oven to 350ºF. Heat brown sugar, butter and whipping cream in 2-quart saucepan over medium heat, stirring occasionally, until butter is melted. Pour into ungreased rectangular pan, 13x9x2 inches. Sprinkle with pecans.
2. Mix flour, baking powder, cinnamon, salt, baking soda, nutmeg and cloves; set aside. Beat sugar, oil, eggs and pumpkin in large bowl with electric mixer on medium speed 1 minute, scraping bowl constantly. Gradually beat in flour mixture on medium speed 2 minutes, scraping bowl occasionally. Carefully spoon batter over pecan mixture.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Place heatproof serving tray upside down onto pan; turn tray and pan over. Let pan remain over cake a few minutes. Cool completely, about 1 1/2 hours.

jude's pizza

2008-09-30T15:14:00.000-07:00

2T or 2 pkgs yeast
1/2 cup warm water
1/4 cup sugar
2 cups warm milk
1/2 cup oil
1 T salt
1 egg
6 cups flour

mix yeast, water and sugar in a bowl. let set 3 to 5 minutes. add oil, warm milk, beaten egg, and dry ingredients.knead for 5 mins, adding flour as needed. let rise 20 mins. spread on greased pizza pans with hands. top with sauce (i used spaghetti sauce from a can), and favorite toppings(about 2 cups cheese per pizza) bake at 500 degrees for 5 to 7 min depending on oven.

spinach manicotti

2008-09-30T15:03:00.000-07:00

recipe from Betty Crocker

1 box (8 oz) uncooked manicotti shells (14 shells)
2 cups shredded Italian cheese blend (8 oz)
1/4 teaspoon crushed red pepper flakes
1 container (15 oz) ricotta cheese
1 box (10 oz) Cascadian Farm® frozen organic cut spinach, thawed, drained, squeezed dry
2 cloves garlic, finely chopped
1 egg, slightly beaten
1 jar (25.5 oz) Muir Glen® pasta sauce (any flavor)

1. Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well.
2. In medium bowl, stir together 1 1/2 cups of the Italian cheese blend, the red pepper, ricotta cheese, spinach, garlic and egg.
3. In bottom of ungreased 13x9-inch (3-quart) glass baking dish, spread 1 cup of the pasta sauce. Spoon ricotta mixture into manicotti; place over sauce in dish. Pour remaining sauce over manicotti.
4. Cover tightly with foil; bake about 30 minutes or until sauce is bubbling. Uncover dish; sprinkle with remaining 1/2 cup Italian cheese blend. Bake uncovered 5 minutes longer or until cheese is melted.

easy pot roast and veggies

2008-09-30T14:59:00.000-07:00

3-4 lb. chuck roast
4 medium sized potatoes, cubed
1 lb. baby carrots
2 celery ribs, sliced thin (optional)
1 envelope dry onion soup mix
3 cups water

1. put roast, potatoes, carrots and celery in slow cooker
2. add onion soup mix and water
3. cover. cook on low 6 - 8 hours

2 - step beefy taco joes

2008-09-30T14:57:00.000-07:00

1 lb. ground turkey (or beef)
1 can campbell's tomato soup
1 cup salsa
1/2 cup shredded cheddar cheese
hamburger buns or rolls

1. brown ground meat
2. add soup and salsa
3. heat through
4. top with cheese
5. serve on rolls

taco soup

2008-09-30T14:42:00.000-07:00

1 lb. ground turkey (or beef)
2 cans (10.75 oz) tomato soup
1 can (15 oz) tomato sauce
1 can (14.5 oz) diced tomato
1 can (27 oz) kidney beans -drained
2 cans (15.25 oz) corn -undrained
1 pkg. taco seasoning
shredded cheese
tortilla chips

1. brown ground meat
2. add meat and remaining ingredients to large pot
3. cook until heated through
4. top each serving with shredded cheese and crushed tortilla chips

jude's jumbalaya

2008-09-30T11:59:00.000-07:00

1 whole chicken or
4 chicken breasts

2 large cans chicken broth

1 to 2 onions

2 bell peppers

4 celery stalks

1 polish sausage

3 T tony's seasoning

4 cups dry long grain rice NOT instant

1. cut up chicken

2. chop onions, bell peppers and celery
in a large pot; saute vegetables in 1 stick of margarine until they look clear

3. add sausage and cook for a few minutes

4. add 8 cups of chicken broth and chicken

5. add tony's

6. bring to a boil, add the 4 cups of rice. bring to a boil again on medium heat. reduce heat to low and put lid on. keep covered for 20 minutes. DO NOT REMOVE LID. (i got in trouble for this before :) )

Zucchini Tomato Bake

2008-09-30T11:41:00.000-07:00

recipe from Taste of Home Healthy Cooking

1 medium onion, chopped
1 tablespoon butter
3 medium zucchini (about 1 pound), shredded and patted dry
3 medium tomatoes, seeded and chopped
1 cup (4 oz) shredded swiss cheese, divided
1/3 cup sour cream
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
2 tablespoons shredded parmesan cheese

1. in a large nonstick skillet, saute onion in butter until tender. transfer to a large bowl. add zucchini, tomatoes, 1/2 cup swiss cheese, sour cream and seasonings; mix well.

2. transfer to an 11-in. x 7-in. x 2-in. baking dish coated with cooking spray. sprinkle with parmesan cheese and remaining swiss cheese. bake, uncovered, at 350 degrees for 25-30 minutes or until vegetables are tender.