Ham and Cheese Breakfast Casserole

Preheat oven to 425 degrees

Line 9x13 greased pan with 8 frozen Hash Brown Patties

Drizzle with 1/4 cup melted butter

Bake for 25 minutes

Reduce oven temperature to 350 degrees

Top potato crust with:

4 cups diced ham

8 oz. grated Pepper Jack cheese

8 oz. grated Sharp Cheddar Cheese

1 large can of Diced Green Chilies

Mix together:

4 eggs

1 c. milk

1/2 tsp. seasoned salt

Pour egg mixture over the top of the cheeses

Bake an additional 30-35 minutes

Serve with Salsa.

In Ryan's family it is tradition to do breakfast casseroles on Christmas morning.  Gayle wanted to try a couple new ones this year and we think we found the ones we will do every year.  They were amazing.  One of them we got from Annette (and I will post that recipe soon) and this one Gayle got from someone she works with at the school.  They were so good.  We did this one with sausage and I don't like sausage and I ate it.  I would recommend this to anyone.  

Wendy's Chili

2 pounds ground beef

One 29-ounce can tomato sauce

One 29-ounce can kidney beans (with liquid)

One 29-ounce can pinto beans (with liquid)

1 cup diced onion (1 medium onion)

1/2 cup diced green chili (2 chilies)

1/4 diced celery (1 stalk)

3 medium tomatoes, chopped

2 teaspoons cumin powder

3 tablespoons chili powder

1 1/2 teaspoons black pepper

2 teaspoons salt

2 cups water

1.  Brown the ground beef in a skillet over medium heat; drain off the fat.

2.  Using a fork, crumble the cooked beef into pea-size pieces.

3.  In a large pot, combine the beef plus all the remaining ingrefients, and bring to a simmer over low heat.  Cook, stirring every 15 minutes, for 2 to 3 hours.

Makes about 12 servings.

Cafe Rio

I found some Cafe Rio knock off recipes that are REALLY good and easy to make.

Café Rio Chicken

Ingredients

1 (8 ounce) bottle kraft zesty Italian dressing

1 tablespoon chili powder

1 tablespoon cumin

3 garlic cloves, minced

5 lbs chicken breasts

Directions

Cook all together in a crock pot for 4 hours on low.

Shred meat.

cook 1 additional hour.

Cafe Rio Lime Rice

Ingredients

-	4 tbls butter
-	2 1/2 cups rice
-	4 1/2 cups chicken broth
-	1 1/2 tsp salt
-	juice of 4 small limes or 4 tbls lime juice
-	4 tbsp chopped cilantro
-	1/2 tsp cumin

BLACK BEANS



2 Tbsp. olive oil


2 cloves garlic, minced


1 tsp. ground cumin


1 can black/pinto beans, rinsed and drained


1 1/3 c. tomato juice


1 1/2 tsp. salt


2 Tbsp. fresh chopped cilantro



In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro.

Café rio sweet pork

Ingredients:

2 pound sirloin pork roast

1 can Dr. Pepper

2 cups enchilada sauce

1/4 cup brown sugar

1 can diced green chilies

1 tablespoon garlic salt

Pour Dr. Pepper, brown sugar, enchilada sauce and chilies into your crock pot and stir to combine. Add the roast and sprinkle it with garlic salt. Cook on low for 4 hours, then remove meat and shred. Return to crock pot, stir well to cover meat with sauce and cook for another 2 hours.

Waldorf Astoria Stew (aka No Peek Stew)

2 – 3 lbs. stew meat in bottom of large pan

2 medium onions, sliced or chopped

3 – 4 potatoes

1 c. celery, coarsely sliced

3 – 4 large carrots (bite size pieces)

Layer in pan.  Then sprinkle with:

2 T. Minute Tapioca

1 T. sugar

2 t. salt

¼ t. pepper (more or less if desired)

1 can tomato soup, drop by spoonfuls

½ can water, pour over stew

      Do not stir.  Cover tightly and cook in oven 5 hours at 250°.  (Don’t even peek – that’s cheating).  Do not remove cover until ready to serve.  (This can also be done in a crock pot.) 

Killer Thanksgiving Recipe's

This year I got nearly all my recipes for Thanksgiving off of allrecipes.com. I only used the ones that were rated highly, so we had a pretty good meal. Here are what we felt were the top performers...

Gourmet Sweet Potatoes


5 sweet potatoes
1/4 teaspoon salt
1/4 cup butter
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup white sugar
2 tablespoons heavy cream
1/4 cup butter, softened
3 tablespoons all-purpose flour
3/4 cup packed light brown sugar
1/2 cup chopped pecans

Directions:
1 - Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2 - Bake sweet potatoes 35 minutes in the preheated oven, or until they begin to soften. Cool slightly, peel, and mash.
3 - In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish.
4 - In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture.
5 - Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.


As a family, we are all agreed that these were the very best part of the meal, mainly because they were pretty much candy!


Whole Cranberry Sauce

1 cup white sugar
1 cup orange juice
1 (12 ounce) package fresh cranberries
1/4 tsp. cinnamon


Directions:
In a medium saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cinnamon and cranberries Cook until the cranberries start to pop (about 10 minutes). Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it cools.

Tobin usually is not a fan of cranberry sauce, but he liked this.

And, I am way excited to have come up with the following recipe! I may even post it on allrecipes.com.

Chocolate Hazelnut Cheesecake

Crust:
1/4 cup and 2 tablespoons butter, melted
3/4 cup white sugar
3/4 teaspoon vanilla extract
1 egg
1 egg white
1/4 cup Nutella
1/4 cup and 2 tablespoons all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt

1 - Preheat oven to 350 degrees F (175 degrees C).
2 - In a large bowl, blend melted butter, sugar and vanilla. Beat in eggs. Combine the flour, cocoa, baking powder and salt. Gradually blend into the egg mixture. Spread the batter into 9 inch springform pan.
Bake in preheated oven for 10 to 15 minutes. Allow to cool.

Filling:
2 8 oz. bars cream cheese
1 1/2 c. Nutella
3 whole eggs
1 egg yolk

1 - Preheat oven to 325.
2 - Whip cream cheese and Nutella. Add eggs and beat until well blended.
Pour over crust in springform pan.
3 - Bake on mid-high oven rack for 1 hour 15 minutes or until middle is set.
4 - Drag metal knife around the edge. Let cool completely before removing outer edge of pan. Refrigerate until time to serve.

Whole Wheat Pumpkin Bread

Ryan tried this recipe in his nutrition class and loved it so he got the recipe from his teacher for me.  It is in the oven right now, so I will let you know how it turns out.  It smells DELISH!!!!

3 c. brown sugar
4 eggs
1 can (2 c.) pumpkin
1 c. corn or safflower oil
2 1/2 c. whole-wheat flour
1 cup white flour
1 cup ground flax
1/2 tsp. baking powder
2 tsp. soda
1 tsp. salt
1 tsp. cloves
1 tsp. nutmeg
1 tsp. cinnamon
1 c. nuts, chopped (optional)
1 c chocolate chips (optional)

Cream together brown sugar and eggs. Add pumpkin and oil and beat well. Add remaining ingredients and beat well. Pour into two greased and floured loaf pans. Bake at 350 degrees for 1 hour and 10 minutes, or until a toothpick inserted in middle comes out clean. Makes 3 loaves.

Sesame Noodles

1 lb. spaghetti, cooked and drained

2 Tbsp. Sesame Oil

4 cloves garlic, minced

1/4 c. sesame seeds

1/8 c. canola oil

1/4 c. sugar

1/4 c. balsamic or red wine vinegar

1/4 c. soy sauce 

red pepper flakes to taste

4 scallions, washed and sliced

Saute garlic and sesame seeds in sesame oil.  Reduce heat, add canola oil, sugar, vinegar, soy sauce and pepper flakes.  Cook for 1 minute.  Stire in cooked noodles and sprinkle with scallions.

Ground Beef Dishes

Aunt Jo's Sloppy Joes
1 lb. hamburger
3/4 c. ketchup or tomato sauce
1/4 - 1/3 c. mustard
1/2 c. brown sugar
diced onions (opt.)

Brown hamburger. Add ketchup or tomato sauce, mustard, brown sugar and diced onions if you have them. Stir together and let simmer till slightly thickened. Serve on buns with sliced cheese and pickles.

Chili Cheeseburger Mac
2 tablespoons olive oil
1 1/2 pounds ground beef
1 large onion, finely chopped
2 tablespoons chili powder
Salt and freshly ground black pepper
1/2 cup ketchup or tomato sauce
1/4 cup yellow mustard
1-2 cups beef stock (depending on how liquid-y you want it)
1 pound elbow macaroni
1 1/2 cups shredded sharp yellow cheddar (the sharper the better!)
Pre-heat the oven. Bring a large pot of water to a boil over high heat for the pasta.
Place a medium pot over medium-high heat with two turns of the pan of olive oil, about 2 tablespoons. Add the meat to the pan and cook until golden brown, 5-6 minutes.
Add the onion and chili powder to the pan, then season with salt and pepper and cook until the onion is tender, 4-5 minutes. Add the ketchup, mustard and beef stock to the pot, bring up to a bubble and simmer until slightly thickened, 4-5 minutes.
While the chili is working, salt the boiling water and drop the pasta in the pot. Cook to al dente, according to the package directions, then drain thoroughly and return it to the pot.
Add the chili to the pot with the pasta and give everything a good toss. Transfer to a casserole dish and top with the shredded cheese. Place the casserole under the broiler to melt and brown the cheese. Serve with a simple salad alongside.

Party Cream Crisp

My visiting teacher made this for us the first time I was in the hospital and Jenn and LeeAnn will confirm that it is AH-MAZE-ING.

2 cups crushed rice krispies

1 c. chopped nuts

1 c. coconut

1 c. brown sugar

1/2 c. melted butter

1/2 gallon vanilla ice cream, very soft

Mix rice krispies, nuts, coconut, brown sugar and butter.  Spread 1/2 the mixture in the bottom of a 9x13 pan.  Spread softened ice cream on top.  Cover with other half of the rice krispie mixture.  FREEZE!!!

Chocolate Caramel Corn and Pumpkin Spice Caramel Corn

So I made this popcorn last night and it is FANTASTIC.  I am not going to put the recipe on here because I got it off another recipe blog that I love.  It is picky palates website.  You can click here and that will take you to the recipe.  I hope you enjoy this yummy stuff.

Chicken Cordon Bleu Casserole

5 chicken breasts
6 slices of ham
8 slices swiss cheese
1 can cream of chicken
1/2 c. sour cream
1/4 c. water
2 c. crushed ritz crackers
1/2 c. butter
Chop up 5 chicken breasts and spread in 9x13 baking dish.
Chop up 6 slices of ham and spread over the chicken.
Cover the chicken and ham with 8 slices of swiss cheese.
In a bowl, mix together cream of chicken soup, sour cream, and water. Pour mixture over the top of chicken.
Mix crushed ritz crackers with melted butter. Crumble over chicken.
Bake at 275 for 2 1/2 hours. Cover with foil for the first 2 hours. then remove foil to let chicken brown for the last 1/2 hour. Use gravy to serve over rice or noodles.

Green Tomato relish

* 24 large green tomatoes
* 3 red bell peppers, halved and seeded
* 3 green bell peppers, halved and seeded
* 12 large onions
* 3 tablespoons celery seed
* 3 tablespoons mustard seed
* 1 tablespoon salt
* 5 cups white sugar
* 2 cups cider vinegar

DIRECTIONS

1. In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
2. In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
3. Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.

process this anyway you want, or just eat it (like we did, micajah has almost finished it off) or my mom taught me a coot trick, if you just a have a few jars and you want to process them. fill the jar when the contents are still really hot and then flip it upside down and it will, leave it all night and it will seal on its own!!

I really play with this recipe a lot. I like chunkier tomatoes, and much less sugar than it calls for... Play with it, have fun

Pumpkin Bread

2/3 cup shortening (butter or better yet, replace with 2/3 c. pureed white beans)

2 cups sugar
4 eggs (egg whites)
2 c. pumpkin
2/3 c. water
3 1/3 c. flour (whole wheat flour even works)
½ tsp cloves
1 tsp cinnamon
½ tsp salt
3 tsp baking soda

Cream shortening (or beans) with sugar. Add eggs one at a time. Add the pumpkin and water and mix. Combine the dry ingredients and mix together, makes 2 large loaf pans. Bake at 350 for 1 hour and 15 min. Or muffins.

This is one of my favorite things to make in the fall. This year, I grew my own pumpkins and cooked them up and made my own pumpkin puree. When you make this with wheat flour, beans and egg whites, it is incredibly healthy.
You can throw a few choc. chips into it and the kids eat them up!!

Chicken Spinach Lasagna Casserole

1 10 oz box frozen spinach thawed and drained (I used fresh and chopped it myself 2cups)
2 cups chicken (cooked and chopped)
2 cups cheddar cheese (grated)
1/3 cups sweet onion (chopped)
1 Tbsp corn starch
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. soy sauce
1 can cream of mushroom soup
1 can sliced mushrooms (drained)
1 cup sour cream
1/3 cup mayo
6 noodles (I used "Barilla" lasagne noodles. No boiling required)
1 cup Parmesan cheese (grated)
1 cup pecans (chopped)

preheat oven 350 degrees
first 12 items put in lg. bowl and mix.
coat 9x123 pan with pam spray.
layer 3 lasagne noodles in bottom and spread 1/2 mixture on top.
layer next 3 noodles and last 1/2 of mixture.
sprinkle parmesan cheese and pecans.
bake for 1 hour and enjoy. Serves 12

Chicken Piccata

1/2 c. low sodium chicken broth 

3 Tbsp. fresh lemon juice 

1 tsp. cornstarch 

1/2 tsp. grated lemon rind 

1/2 tsp. sugar 

1/8 tsp. garlic powder 

4 (4 oz.) boneless, skinless chicken breast halves 

1/3 c. all-purpose flour 

1/2 tsp. salt 

1/4 tsp pepper 

1 Tbsp. olive oil 

2 tsp. reduced calorie margarine 

chopped fresh parsley (optional)  

Combine broth, lemon juice, cornstartch, lemon rind, sugar and garlic powder in a small bowl; set aside. Place chicken between 2 sheets of plastic wrap; flatten to 1/4" thickness, using a meat mallet or rolling pin. Cut each breast into to inch pieces. Combine flour, salt and pepper in a small bowl. Dredge chicken pieces in flour mixture. Heat oill in a large nonstick skillet over medium heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from skillet. Set aside; keep warm. Stir broth mixture, and add to skillet. Cook over medium heat until mixture is thickened and bubbly, stiring constantly. Stir in margarine. Spoon sauce over chicken; sprinkle with parsley, if desired. Yield: 4 Servings. If you like it saucy, double the sauce recipe.  

*My side notes: I don't dip the chicken in flour because we are trying to eat healthier. I also like to add things to it for more flavor...like fresh sliced mushrooms, capers, artichoke hearts, etc. You don't have to do this, but it really adds a lot to it.

Chicken Artichoke Casserole

I thought I had posted this on here.  So here it is if you even wanted it.

1/2 lb mushrooms, sliced

6 Tbsp. butter, divided

4 boneless, skinless chicken breasts

1 (14 oz) can chicken broth

1 (7.5 oz) can artichoke hearts, drained

Dash of salt

1/4 c. flour

3/4 c. light cream (i use milk for less fat)

1/4 tsp. salt

1/8 tsp. pepper

1/2 c. grated Parmesan Cheese

1/2 tsp. dried Rosemary

Saute mushrooms in 2 Tbsp. of the butter for about 2 minutes; set aside.  Cook chicken breasts in simmering chicken broth over low heat for about 30 minuts or until cooked through.  Drain both, reserving 3/4 cup.  Cut chicken into cubes.  Place cubed chicken and artichoke hearts in a greased 8x8 pan.  Lightly salt, set aside.  In a saucepan, melt 4 Tbsp. butter.  Stir in flour until well blended.  Add cream and reserved 3/4 cup chicken broth and stir constantly over medium heat until thickened.  Stir in the 1/4 tsp. salt, pepper, parmesan cheese and rosemary.  Pour over chicken and bake at 325* for 30 minutes.  Remove from oven and garnish with sauteed mushrooms.  Makes 4 servings.

Spicy Chicken Corn Chowder

Spicy Chicken Corn Chowder

• 5 bacon slices, chopped
  
• 2 tablespoons butter
  
• 1 medium onion, chopped
  
• 2-4 cloves of garlic, finely minced
  
• 1 1/2 lbs. boneless, skinless chicken breasts, chopped into 1/2" pieces
  
• 1 cup chopped red or orange bell peppers (about 1 large)
  
• 3-4 tablespoons all-purpose flour
  
• 6 cups low sodium chicken broth
  
• 3 1/2 cups russet potatoes, peeled, cut into 1/2-inch cubes
  
• 1 teaspoon ground cumin
  
• 1 1/2 tablespoons chopped fresh thyme (or 2 teaspoons dried)
  
• 1 (16 oz.) bag frozen corn kernels
  
• 2 cups half and half or cream
  
• 2 cups shredded Monterey Jack cheese (plus more for garnish)
  
• 1-2 (4 oz.) can chopped green chilies
  
• 1/4 teaspoon Tabasco sauce
  
• 1/2 cup green onions (plus more for garnish)
  
• 1/2 cup fresh cilantro, chopped (plus more for garnish)

Cream Cheese Chicken

Here is an easy Crock Pot Chicken recipe that Ryan's mom came up with.  It is delish.

4-6 Chicken Breasts (how ever many will feed your family)

1 brick of cream cheese

1 can of Cream of Muchroom soup (use the can for the milk)

1 can of milk

1 small can of green chillies or jalepanos

Mix the mixture together and pour over the chicken in the crock pot.  Let cook on low for 5-7 hours.  

I serve this oveer egg noodles and it is fab.  You can also use rice.  ENJOY!!!

Yummy Zucchini Dishes

Chocolate Zucchini Muffins

3 eggs
1 cup white sugar
1/2 cup vegetable oil
1/2 cup applesauce
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon ground cinnamon (opt.)
1/4 teaspoon ground nutmeg (opt.)
1/4 teaspoon ground cloves (opt.)
1/4 teaspoon ground cardamom (opt.)
1 cup chocolate chips (opt.) (in my case, we used 1 Mommy sized handful, 1 Heber sized handful and 1 Henry sized handful)
1 cup walnuts (opt.)

DIRECTIONS
1 - Preheat oven to 350 degrees F. Lightly grease or line two 12 cup muffin tins with paper liners.
2 - In a large bowl beat the eggs. Beat in the sugar and oil. Add the applesauce, cocoa, vanilla, zucchini and stir well.
3 - Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist. Add chocolate chips and nuts. Mix.
4 - Pour batter into prepared muffin tins filling 3/4 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered. Makes 18 - 24 muffins.

Stuffed Zucchini

1 large or 4 patty pan zucchini
1 pound mild italian sausage
1 - 2 eggs
1/2 - 1 cup dry bread crumbs
1 clove garlic, minced
1 small onion, diced
4 tomatoes, diced
chopped fresh basil and oregano
1/4 cup grated Parmesan cheese or 2 Tbsp. freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese, divided

DIRECTIONS
Preheat oven to 350 degrees F.
Trim stems from zucchini and slice lengthwise. Place in greased baking pan and bake for approximately 20 minutes.
While baking, saute diced garlic and onion till onion is slightly cooked. Add tomatoes, oregano, and basil. Continue cooking until tomatoes are soft. Mix with sausage, garlic, 1/2 c. bread crumbs, 1 egg, 1/4 c. mozzarella cheese and parmesan cheese.
Remove zucchini from oven. Scoop out seeds, chop, and add to sausage mixture. (The mixture should feel like meatloaf. If it is not sticking together well, add one more egg. If it is too runny, add more breadcrumbs.)
Stuff squash with sausage mixture and place in baking pan. Bake for 30 - 45 minutes, or until sausage is cooked. Cover with 1/4 c. mozzarella cheese. Cook until cheese is melted. Serve warm with french bread and a salad.

Zucchini Bake

Sliced Zucchini
Sliced Tomato's
Sliced Onion (I used Walla-Walla Sweet Onions)
Shredded Cheddar Cheese
Crumbled Bacon

DIRECTIONS
Grease baking dish. Layer zucchini, tomatoes, and onions in dish. Bake at 350 degrees for about 20 minutes. Top with cheese and bacon. Bake for another 5 minutes. Serve. (Anything with cheese and bacon is good!)

Not on the same subject, but since I'm on here, I'll include this one!

Baked Salmon

Salmon fillet
olive oil
season salt
thinly sliced onion
thinly sliced lemon

DIRECTIONS
Place salmon fillet in greased baking dish. Rub olive oil over the top. Sprinkle with season salt. Layer onions and lemons over salmon. Cover with foil. Bake at 350 for 20 minutes or until fish is flaky. Remove foil for the last few minutes.
***I liked eating the onions, but you can remove them and the lemons to serve.***

Blueberry Sour Cream Pancakes

Syrup

1/2 c. sugar

2 Tbsp cornstarch

1 c. cold water

4 c. fresh or frozen bluberries

Pancakes

2 c. flour

1/4 c. sugar

4 tsp baking powder

1/2 tsp salt

2 eggs

1 1/2 c. milk

1 cup (8 oz) sour cream

1/3 c. butter, melted

1 cup fresh or frozen blueberries

1.  In a large saucepan, combine sugar and cornstarch.  Stir in water until smooth.  Add blueberries.  Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.  Remove from the heat; cover and keep warm.

2.  For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt.  Combine the eggs, milk, sour cream and butter.  Stir into dry ingredients just until moistened.  Fold in blueberries.

3.  Pour batter by 1/4 cupful onto a greased hot griddle.  Turn when bubbles form on top; cook until the second side is golden brown.  Serve with blueberry topping.

Side note...you can use any fruit you have, we just love the blueberries.  Also, you don't have to put the blueberries in the batter.  Enjoy...these are so good.

I got this recipe from taste of home potluck magazine.

Meatloaf

Dana requested that I put this recipe on the blog.  It is so good and so easy.  If you like the traditional ketchup taste then you can do that instead of the bbq sauce.  I like the bbq sauce better.

2 lb. lean ground beef

1 pkg. (6 oz) stuffing mix (any flavor)

1 c. water

2 eggs, beaten

1/2 c. bbq sauce, divided

Mix all ingredients except 1/4 c. bbq sauce.  Shape meat mixture in to oval loaf in 13x9" baking dish, top with 1/4 c. bbq sauce.

Bake at 375* for 1 hour.

Dr. Pepper Roast

2 c. Dr. Pepper

1 pkg. Dry oinion soup mix

1 can cream of mushroom soup

3-5 lb roast

Place roast in crock pot and generously season it with Tony's Seasoning.  Mix Dr. pepper, onion soup mix and cream of mushorrom soup and then pour over top of roast.  Cook in crock pot on LOW for 6 hours.

Crock Pot Italian Chicken

4 boneless, skinless chicken breasts cut into strips

1 (8 oz) pkg. cream cheese

1 pkg. dry Italian salad dressing mix

1 can cream of chicken soup

rice or noodles (I do egg noodles)

Put all into greased crock pot.  Cook 4-6 hours on low or unti chicken is tender.  Serve over rice or noodles.

Ranch Chicken

4-5 boneless, skinless chicken breasts (you can slice in thirds if you wish)

3/4 c. parmesan cheese

3/4 c. crushed corn flakes (I use special k)

1 envelope dry ranch dressing

1 cube butter (I don't use this)

Combine cheese, corn flakes and ranch mix.  In seperate bown, melt butter.  Dip chicken in butter, then coat in ranch mixture.  Bake at 350* for 45 min. - 1 hour until chicken is cooked through.

Black Bean Salad

Salad

2 (15 oz) cans black beans, drained and rinsed

2 bunches green onions, diced

1 yellow bell pepper, diced

1 1/2 c. frozen corn (microwave for 3 minutes)

1/2 c. cilantro, chopped

1 c. cherry tomatoes, diced

1 (4 oz) can diced green chilies

Combine all; mix dressing.

Dressing

2 tsp. rice wine vinegar

1/2 tsp. salt

2 tsp. sugar

2 tsp. ground cumin

3 cloves garlic, minced

1 tsp. ground coriander

2 tsp cornstarch

juice of 1 lime

1/2 tsp fresh ground black pepper

zest of 1 lime

1 tsp red Tabasco

3 Tbsp. mild green Tabasco (if desired)

Combine all.  

I like to add avacado and I think next time I will dice up a mango and put in it as well.

Pepperoni Pasta Salad

7 oz. corkscrew pasta

6 oz. cheese cubes or crumbles

6 oz. pepperoni, cut in half

1/2 c. green peppers, chopped

4 green onions, chopped

1 c. broccoli, chopped

1/4 c. parmesan cheese

1 c. cherry tomatoes, cut in half

2/3 c. Italian salad dressing

1/4 tsp. each, basil and garlic powder

6 oz. jar marinated artichoke hearts

olives, capers, mushrooms, etc.-optional

Combine all except broccoli, tomatoes and cheese.  Refrigerate 3-4 hours.  Add broccoli, tomatoes and cheese just before serving.

Triple Berry Spinach Salad

Dressing

1/2 c. oil

2 Tbsp. sugar

6 Tbsp. frozen raspberry lemonade concentrate

4 tbsp. vinegar

1/2 tsp. dijon mustard

Salas

2 (6 ounce) bags of spinach

1/2 c. sliced fresh strawberries

1/2 c. blueberries

1/2 c. raspberries

In a small bowl, combine all dressing ingredients; mix well.  In a large serving bowl, combine all salad ingredients.  Pour dressing over salad right before serving; toss gently to coat.  This recipe is doubled so it will serve 8.

Five Can Soup

When you feel like having soup and you don't have a lot of time...this is a good recipe.  It can be a little spicy, but make it to your preference.  I would add a little meat though.

1 can minestrone soup

1 can Ro-tel tomatoes

1 can mexicorn

1 can Veg-all

1 can beans of your choice (black beans are the best)

Open cans, mix, heat and eat.

Breakfast Spinach Shake

This is so good.  If you have a picky vege eater you may be able to get them to drink this.  Also, Dana...I think you may like this.

8-10 frozen strawberries

1 handful frozen blueberries

1 banana

6 small, peeled baby carrots

8 almonds

1/2 c. orange juice

2 heaping handfuls raw baby spinach

Place almonds in blender and blend until just powdery.  Then add starwberries, blueberries, banana, carrots, and orange juice and blend.  Add spinach, one handful at a time and blend until smooth - may take a while to blend until smooth.  If it looks brown you've done it right!  Not the prettiest color, but so healthy and tasty!

Annette's Chicken Salad

I always loose this recipe and I always have to call Annette and Neal for it.  So I thought since Annette left a copy of it at my house over night that I would post it on here so I never have to ask them for it again.  This is the best recipe I have ever tasted for chicken salad sandwiches.

4 Chicken breasts, diced, then placed in a fry pan with enough water to cook them

1 1/2 cups Mayo

1/2 teaspoon curry powder

1/2 teaspoon white pepper

3/4 cup nuts of your choice (almonds are my choice)

2 stalks of celery, chopped

2-3 stalks of green onion

1/2 bag of red grapes, cut in half

Mix well and refrigerate.  Place on small dollar rolls or small croissants to serve.

ENJOY!!!!!

Annette's Pasta Salad

Pasta Salad

1 pkg small shell noodles (you could also use salad noodles)
1 lg cucumber
2 tomatoes
1 can sliced olives
3 green onions
1 can tuna
Miracle whip

Boil noodles in salt water. Let noodles cool and add remaining ingredients. Add salt and pepper to taste.

Cheese Filled Jumbo Shells

Cheese Filled Jumbo Shells Recipe

1¼ hours | 15 min prep

SERVES 10 -12

• 1 (12 ounce) package jumbo pasta shells
• 4 cups ricotta cheese
• 2 cups mozzarella cheese, shredded
  
• 3/4 cup parmesan cheese, grated
• 3 eggs
• 1 tablespoon fresh parsley, chopped
• 3/4 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 cups spaghetti sauce

1. Cook pasta according to package directions.
2. Combine cheeses, eggs, parsley, oregano, salt and pepper.
3. Fill each pasta shell with about 2 tablespoons of the cheese mixture.
4. Spread a thin layer of sauce on bottom of a 13x9 inch baking pan.
5. Place pasta in the pan; cover with remaining sauce.
6. Sprinkle with additional Parmesan cheese, if desired.
7. Cover with aluminum foil.
8. Bake at 350 degrees Fahrenheit for about 35 minutes or until hot and bubbly.

Crockpot Ravioli Casserole



1 10 ounce package frozen, chopped spinach

1 8 ounce package rotini noodles
1 pound hamburger

1/2 pound Italian sausage

1 onion, finely chopped
2 tablespoons oil

2 8 ounce cans tomato sauce

1 teaspoon salt
1 teaspoon oregano

1/2 cup Parmesan
1 cup shredded Monterey Jack cheese

3 green onions,

chopped, Defrost spinach. Squeeze dry. Cook noodles in boiling, salted water until tender. Drain. Brown meats and onion in oil until crumbly. Add tomato sauce, salt and oregano. Cover. Simmer 30 minutes. Mix in spinach. Turn crockpot on high after buttering bottom and sides.

Spoon half the noodles into the buttered crock pot. Top with half of meat mixture and half the Parmesan cheese. Cover with layers of remaining noodles, meat and Parmesan cheese. Sprinkle with Jack cheese and green onions. Cook on high for one hour. Serves 8.

You can play quite a bit with this recipe. I didn't have rotini noodles, I usually like to use bowtie pasta, but didn't have those either, so I used shells. It still turned out great!!

You can make a double batch of this and put one batch in a big ziplock and put it into the freezer for a quick meal in a pinch. Don't cook the noodles all the way when doing this.
I am really into freezer meals lately. It's just as easy to double something and freeze it. Then it really comes in handy some days.

Irish Cream Cake

BAILEY'S IRISH CREAM CAKE

1 c. nuts 1 pkg. yellow cake mix 1 (3 oz.) pkg. Jello instant vanilla pudding 4 eggs 1/2 c. cold water 1/2 c. oil 1/2 c. Bailey's Irish Cream Preheat oven to 325 degrees. Grease and flour a tube or bundt pan. Sprinkle nuts on the bottom of pan. Combine the rest of the ingredients. Pour over nuts. Bake 1 hour. Cool cake completely. Prick cake and pour glaze over top and sides. GLAZE: 1 stick butter 1/4 c. water 1 c. sugar 1/2 c. Bailey's Irish Cream Melt butter. Stir in water and sugar. Boil for 5 minutes, stirring constantly. REMOVE from heat. Stir in Bailey's Irish Cream. Note: If using cake mix which includes pudding, omit pudding from recipe, decrease eggs to 3, and decrease oil to 1/3 cup. OK, this is the original recipe. I will now tell you how Keith changes it up. He doesn't use nuts at all. He puts about a 1/4 cup of c. chips on the bottom of the bunt pan. He pours 1/2 the batter in and then pours about a 1/2 cup of chocolate chips on top, then pours the rest of the batter in. He uses Irish Cream flavoring. It can be hard to find, you may have to use whatever flavoring you can find. He still uses the pudding even if his cake mix has pudding in it already. Real butter makes this cake irresistable. And when he "pricks" the cake he actually uses a skewer and pokes holes all the way through the cake. One final note, no matter how you make this cake it will never turn out tasting as good as when Keith does it, I don't know why, but that is how it ALWAYS happens to me!!

Snicker Rice Krispy Treats

LeeAnnie, here is the recipe you wanted. I think when we made them we thought that the needed more peanut butter... I am sure that won't break your little heart!!!

1/4 cup butter
1 (10 oz) pkg. marshmellows
1/4 cups peanut butter
5 1/2 cups rice krispies
1 (12 oz) Snickers Mini's cut into quarters
1/4 cup chocolate chips

In large saucepan, melt better over medium low heat. Add marshmellows; cook, stirring constantly until melted. Remove from heat. Stir in peanut butter.

Add rice krispies; stir to evenly coat. Lightly press half of mixture into sprayed or buttered 8x8 inch pan. Sprinkle and lightly press down Snickers pieces. Top with remaining rice krispy mixture and press down.

Melt chocolate chips in microwave. Drizzle over bars. Cool for 30 minutes; cut into 16 bars.

Homemade Rocky Road Ice Cream

2 - 14 oz cans sweetened condensed milk

1 c. unsweetened cocoa

4 c. heavy cream

2 c. light cream (half and half)

2 T. vanilla extract

1 c. chopped almonds

2 c. mini marshmallows

In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened - about 5 minutes.  Remove from heat and allow to cool slightly.  Stir heavy cream, light cream and vanilla into the mixture.  Refrigerate until cold.  Pour mixture into a canister and freeze as directed.  Stir in nuts and marshmallows halfway through the freezing process.  (I also add 1 or 2 c. of chocolate chips at the same time)

I've learned to not allow the ice cream to get too done with the marshmallows as it makes them almost  disinegrate.

Coconut Peanut Curry Chicken

Many people have asked me for this recipe.  It is one of our favorites and is super easy.  I got it from my friends, Krista's, recipe blog.  dishdelish.blogspot.com...she uses tofu as well, so if you eat tofu this is a good recipe as well.  We enjoy it with chicken though.  It doesn't have a strong curry flavor if you are worried about that.  Also, I put 4 T. peanut butter because I like the peanut flavor.  I also add a little tabasco sauce.  I hope that you all enjoy.  We really have loved this recipe and it is now Ryan's favorite.

Sauce:
2 T peanut butter
1 1/2 -2 cups coconut milk
1 t lemon juice
1 T curry powder
4 T sugar
Dash of chili sauce

Mix sauce in bowl until well combined. Set aside.

Cook 2-3 potatoes in chicken (or veggie) broth until almost done. Drain the potatoes.  Stir Fry chicken until browned and cooked through.

Combine all and simmer 5-10 minutes until sauce is hot and has thickened.

Serve over rice (optional).

I made this dish the other night and it was AMAZING!!! And it didn't take too long to make. Cameron has put it on his top 10 dinners list. :)

Easy Chicken Parmesan

Ingredients:
4 boneless chicken breasts, pounded to 1/2 inch thickness
1 egg
1/2 cup milk
seasoned bread crumbs
2 to 3 tablespoons olive oil
8 slices mozzarella cheese, or more
1 jar (16 oz) spaghetti sauce
Parmesan cheese
Preparation:Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.
Slice 8 pieces of mozzarella cheese and put two on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread and a nice green salad.

Instead of spaghetti sauce I used some marinera sauce that Annette had given me. Here's her recipe.

Creamy Italian Tomato Sauce
2 TB olive oil
1 TB butter
1 tsp. dried basil
dash crushed red chili pepper
1 lg onion finely chopped
1 lg clove garlic
dash of salt
3 29 oz. cans tomato sauce
7 oz. Gouda cheese
1 pint heavy cream
In olive oil and butter saute basil, chili pepper, onion, garlic, and salt until onion is tender. Add tomato sauce and cook until flavors combine (at least 20 minute, but the longer the better) Add Gouda cheese and stir until melted. Add heavy cream and remove from heat (cream should not be cooked) Serve over your choice of pasta and top with shredded parmesan cheese.

Broccoli Beef

***So, I was reading a cooking blog (can't remember where) and they had made broccoli beef. It looked so good and I wanted to make it. I went back to find the recipe and couldn't remember where it was. So I searched for a recipe and found this one. I made it tonight and, well, needless to say for once we don't have leftovers. I was so happy, it didn't take me more than 20 minutes - I think the rice was the thing that took the longest! I didn't buy sirloin because I'm cheap and bought Cross Rib Steak for $1.59/lb and cut up the extra into strips so we can make it again. We were all out of wine though, dang it, so I didn't use any :) No, really, I would have used cooking wine if I had it but didn't. I just left it out of the marinade and substituted apple cider vinegar in the sauce (not sure if it would even give the same flavor, but it turned out good!) I used roasted garlic out of the jar and also threw in a couple handfuls of fresh spinach with the broccoli when it goes in with the beef. It was a great way to add spinach and you couldn't even taste it. Beware though, the meat cooks FAST, you have to have that sauce and cornstarch ready! I will definitely be making this again!! Enjoy!

Found at http://simplyrecipes.com/recipes/broccoli_beef/

Broccoli Beef Recipe

Ingredients

• 3/4 pound flank or sirloin, sliced thinly across the grain
• 3/4 pound broccoli florets
• 2 tablespoons high-heat cooking oil
• 2 cloves garlic, very finely minced or smushed through garlic smusher
• 1 teaspoon cornstarch, dissolved in 1 tablespoon water

For the beef marinade

• 1 teaspoon soy sauce
• 1 teaspoon Chinese rice wine (or dry sherry)
• 1/2 teaspoon cornstarch
• 1/8 teaspoon freshly ground black pepper

For the sauce

• 2 tablespoons oyster sauce
• 1 teaspoon Chinese rice wine (or dry sherry)
• 1 tablespoon soy sauce
• 1/4 cup chicken broth

Method

1 Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes

2 Prepare the sauce: Stir together the sauce ingredients in a small bowl.

3 Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.

4 Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.

Chicken Pot Pie

1 Large Chicken breast, grilled, seasoned, and cut into bite size pieces

1 16 oz. bag frozen peas and carrots (or whatever veggies you want)

1 can Cream of Chicken soup

1 cup Original Bisquick mix

1/2 cup milk

1 egg

Heat oven to 400˚ F. Stir chicken, vegetables and soup in ungreased 2-quart casserole.

Stir remaining ingredients until blended. Pour over chicken mixture.

Bake uncovered about 30 minutes or until crust is golden brown.

Salad Supreme Seasoning

I love to put the store brand, McCormick Salad Seasoning, in pasta salads, but Annette is allergic to the sesame seeds, so I found this recipe so we could adjust to our individual wants.

Ingredients

• 1 1/2 teaspoons sesame seeds
• 1 teaspoon paprika
• 3/4 teaspoon salt
• 1/2 teaspoon poppy seed
• 1/2 teaspoon celery seed
• 1/4 teaspoon garlic powder
• 1/4 teaspoon coarse ground black pepper
• 1 dash cayenne pepper
• 2 tablespoons romano cheese (optional)

Directions

1. 1

   Combine all ingredients and mix well.

2. 2

   Store in a sealable container in the fridge.

Swiss Oatmeal

This is a great recipe for little kids and Moms alike. And it is a very easy breakfast. It does have honey in it. If you want to omit the honey for smaller children, just use a sweeter yogurt. I usually use Mountain High Yoghurt because they only use natural sweeteners. Store brands are usually a lot sweeter.

32 oz. any flavor yogurt
3- 3 ½ c. oatmeal
1 – 1 ½ c. milk
honey to taste (I usually put about 2 Tbsp. in)
fresh, frozen, or dried fruit

Mix the yogurt, oatmeal, milk and honey together. Refrigerate overnight. Serve topped with fruit or another dollop of yogurt.

**My favorite is vanilla yogurt with fresh peaches. Whenever peaches are not in season, I use Craisins. I have left this in the fridge for up to 5 days and been fine. It usually is gone way faster than that. Heber, Henry and I love it!

Vegetable Lasagne

For my birthday...Ryan got me the Worldwide Ward Cookbook.  I made this today and it is in the oven right now, but if it tastes as good as it smells then we have a weiner!!!! LOL!

Veggies:

2 shallots, minced (these are like onions so if you can't find use an onion)

4 Tbsp. olive oil

1 bunch spinach, cleaned and torn to desired size

1 medium zucchini, sliced

2 c. broccoli, chopped

2 c. carrots, thinly sliced

Saute shallots in oil until transparent.  Add remaining vegetables and saute until slightly tender (about 8 minutes).  Note:  You can use almost any vegetable in this dish; choose those that are your family's favorites.  I used mushrooms as well.

Filling:

2-3 lbs. cottage cheese, ricotta cheese, or a combination of the two

1 tsp. parsley

1 egg, beaten

1 lb. mozzarella cheese, shredded (can also mix in cheddar cheese)

Combine all ingredients until throughly blended.

Sauce:

5 Tbsp. butter

5 Tbsp. flour

White Pepper

1/2 tsp. nutmeg

4 c. milk

3/4 c. parmesan cheese, grated

Salt to taste (remember that parm cheese is salty)

Melt butter in large saucepan over medium heat.  Add flour, blend well, and cook until golden.  Add pepper and nutmeg to taste.  Slowly add milk, stirring well, and simmer until thick.  Add cheese.  Season with salt to taste.

Lasagne:

10-12 lasagne noodles, cooked and drained

Assembly:

In a large casserole dish, place a layer of noodles, a layer of veggies, a third of the cheese filling, and a third of the sauce.  Repeat layers until all the ingredients are gone, finishing with sauce.  Top with additional cheese.  Bake at 350 degrees for 30 minutes, until heated through and bubbly.

Potatoe Flake Bake Chicken

I love this receipe because you can make it as large or as small as you need.

Chicken

Melted margarine

Potato Flakes

Garlic or seasoned salt

Dip individual pieces of chicken in melted margarine.  Mix potato flakes, salt together.  ( I also add parmesan cheese and parsley.)  Roll chicken in potato flake mixture.  Place in foil-lined baking pan.  Pour over excess potato flake mixture.  Bake at 350 degrees until done.  Do not turn or cover.  Chicken will be crisp on the outside and moist and tender on the inside.  YUMMY!

Workman's Zucchini Bake

This is my FAVORITE way to eat zucchini.  Jen, I think you'll love this.

Melt butter in pan. (I use Pam)  

slice Green and Yellow Zucchini

slice Yellow Onion

Grill and add tomato wedges, mushrooms (if you like)

Cook on Medium High.

Add Garlic, Italian, and NATURE SEASONING (I've tried it without and it doesn't taste good.)

Stir

Put Mozarella Chesse on top, cover and let melt.

Ready to Serve

Basil-Peanut Butter Chops

This is one of Alice's favorite ways to have Pork Chops. I've only made it once and I forgot the basil, don't ask me how since its in the title I just forgot, but it still turned out really good.

4 boneless pork chops, 1-inch thick

1/2 cup chicken broth

4 inches stick cinnamon

2 bay leaves

1 tablespoon grated ginger root

1 teaspoon minced garlic

Vegetable oil

2/3 cup milk

2 tablespoons peanut butter

1 tablespoon honey

1 teaspoon crushed red pepper

1 medium red bell pepper, sliced

1/2 cup fresh basil leaves, chopped coarsely 

In a medium saucepan combine chicken broth, cinnamon, bay leaves, ginger root and garlic. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Meanwhile, heat a large heavy skillet over medium-high heat. Brush chops lightly with oil and cook for 8-10 minutes, turning occasionally, until evenly browned on both sides. Remove pork chops to a serving platter; keep warm.

Remove bay leaves and cinnamon from chicken broth mixture. Stir in milk, peanut butter and honey until smooth. Cook, uncovered, over medium-high heat for 5 minutes, stirring occasionally. Stir in bell pepper, crushed red pepper, and basil leaves. Continue cooking, uncovered, until sauce thickens slightly. Spoon the sauce over chops. Serves 4  

Beef and Potatoes with Rosemary

This is one of my favorite ways to cook a roast. 

1 lb. medium red potatoes, cut into fourths

1 cup baby-cut carrots

3-pound boneless beef chuck roast (or any 3 lb roast)

3 T. Dijon mustard

1 1/2-2 T rosemary

1/2-1 t. thyme

1 t. salt

1/2 t. pepper

1 small onion, finely chopped

1 1/2 cups beef broth

Arrange potatoes and carrots in 3 1/2-6 quart slow cooker.

Trim excess fat from beef. Mix mustard, rosemary, thyme, salt and pepper; spread evenly over beef. Place beef in slow cooker. Sprinkle onion over beef. Pour broth evenly over beef and veggies.

Cover and cook on low heat for 8-10 hours (or high for 3-4 hours).

Remove beef and veggies from cooker and serve.

Grilled Salmon and Candied Carrots

Just another reason you should all move to the Pacific Northwest...Salmon! Here is an amazing recipe I found today. I think it would be good if you used the salmon fillet's from Costco. I used the fresh stuff cause, well, I live where it is available.

Grilled Salmon

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
lemon juice to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

DIRECTIONS
1 - Season salmon fillets with lemon pepper and garlic powder.
2 - In a small bowl, stir together soy sauce, brown sugar, water, lemon juice and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours, but the longer the better.
3 - Preheat grill for medium heat.
4 - Lightly oil grill grate by putting olive oil on a paper towel and using tongs to rub the paper towel over grill grate. Place salmon on the preheated grill, flesh side down first. Discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

I love my fish with something carb filled on the side. Due to the heat wave we have experienced, I didn't want to heat up the house. I opted for this glazed carrot recipe. Heber would not eat it, claiming he did not like cooked carrots. Once I told him it was actually candied carrots, he decided to give it a try.

Candied Carrots

baby carrots or regular carrots, peeled and cut into baby size
water
brown sugar/honey
butter

1 - Prepare and steam carrots over water. Once carrots have reached the consistency where there is still a little resistance when you push a fork through, remove from steamer. Drain off as much water as possible.
2 - Melt butter in the microwave. Mix melted butter with brown sugar or honey.
3 - Pour sugar sauce over carrots. Mix. Serve warm.

Chicken Rice-a-Roni Salad

This salad may sound really gross, but it is so good.  I didn't think that I would like it, but it is now a favorite.  What I love about it...It makes so much that I can take it to lunch with me for 2-3 more days.  Ryan likes it a little warm, but I like it cold.  You can serve either way.

4 cooked chicken breasts, cubed

2 boxes chicken flavored Rice-a-Roni

4 diced green onions

1 small can sliced black olives

1 small can marinated artichokes

1/2 slivered almonds

1 small jar pimentos (I don't use these unless I have them, they just add color!)

1 c. mayonnaise (you CANNOT use miracle whip...it doesn't taste right!)

Cook rice-a-roni according to box directions, then mix everything together.  Good if made the night before serving.

Oriental Chicken Salad

Dressing

2 packets Oriental ramen falvoring

1/3 c. sugar

1/3 c. canola oil (I use Olive Oil)

1/3 c. apple cider vinegar

Put all ingredients into a jar and shake well.  Put in refrigerator while assembling salad.

Salad

2 bags coleslaw, cabbage

2 pkg. ramen noodles, broken into small pieces

6 oz. candied almonds

4 chicken breasts, cooked and cubed

Put dry ramen noodles into a frying pan on medium heat.  Cook until toasted.  Set aside.  In the same pan, place 6 oz. almonds and about 1/3-1/2 cup sugar.  Stirring constantly, cook until almonds are toasted and sugar has melted.  Do not let sugar and almonds burn.  Remove to waxed paper.  Combine coleslaw, ramen noodles, almonds and chicken in large salad bowl.  Shake dressing well to re-mix and pour evenly over salad, covering completely.

Grandma Workman's Sweet and Sour Chicken

Marinade

1 Tbsp. sugar

1/2 tsp. salt

6 tsp. soy sauce

1/2 tsp. pepper

Sauce

1 c. brown sugar

1/2 c. vinegar

1/4 c. ketchup

1 1/4 c. water

2 Tbsp. cornstarch

3-4 lbs chicken (or what ever would feed your family)

Dice the chicken and let it sit in the marinade for 1/2 hour - an hour.  At this point you can dip in flour and fry it.  I don't because it is healthier without doing that!  Make sauce while chicken in marinading and set aside.  Heat the oven to 350.  Cook the chicken and put in a baking dish.  Pour the sauce over chicken.  (I add the cornstarch before dumping the sauce over the chicken so it isn't clumpy!)  Let the chicken bake for 30-45 minutes.  Serve over rice.

Here it is...

So here is the beginning of a recipe blog.  This is a way to put or favorite recipes in one spot and to also share them with everyone.  If you know someone that would like to contribute then let me know and I will add them as an author so they can add there own recipes.  Happy Blogging!!!!