"Sloppy Joes"

Super easy and ingredients everyone has on hand.

1 lb Hamburger
1/4 onion, Chopped
1/4 Bell Pepper, Chopped
1 tsp. salt
1 Tbsp White Vinegar
2 Tbsp Mustard
2 Tbsp Sugar
3/4 Cup Ketchup

Brown hamburger in skillet, set aside. Saute onions and peppers. Add hamburger and remaining ingredients. Serve on buns. It's yummy and fast. Enjoy!

Turkey Chilaquiles

Here's something I've been waiting for extra turkey to make. It's Sandra Lee's recipe from food network- I'll update on how it turns out. Enjoy!

2 tablespoons vegetable oil
1 1/2 cups red onion, chopped
1 (4-ounce) can diced green chilies
1 (10-ounce) Rotel
3 cups leftover cooked turkey, shredded
1 (16-ounce) jar chunky salsa
Salt and freshly ground black pepper
5 cups tortilla chips, crushed
1 1/2 cups shredded Mexican 4-cheese blend
1/4 cup cilantro leaves, chopped
1/4 cup sour cream
Directions
Preheat oven to 400 degrees F.

Heat vegetable oil in a large oven-safe skillet, over medium-high heat. Add onions and saute until soft. Add green chilies, diced tomatoes, leftover turkey and salsa. Adjust seasoning with salt and pepper, to taste. Top with tortilla chips and then cheese. Place skillet in oven and bake for about 20 minutes.

Remove from oven. Garnish with cilantro and serve immediately with side of sour cream.

Cherry Pie

Ryan was over last night and made a great- big- ole deal about our cherry pie and wants the recipe. This is going to drive Snow through the roof- she's a "from scratch" kinda baker and thinks anything from a mix or out of a box is just yuck-so here goes. Don't shoot the messenger.

Pillsbury double package pie crust- the rolled up kind
2 cans Comstock cherry pie filling
Pie pan
Cooking spray or butter

Bring pie crusts to room temperature. Spray non-stick cooking spray or grease with butter the bottom of pie pan. Unroll one pie crust and line bottom of pie pan. Open both cans of cherry pie filling. Here's the technical part-dump pie filling on top of pie crust, smooth out to level. Lick the spoon of cherry pie filling goodness. Unroll remaining pie crust on to cherry pie filling. Pinch together both top and bottom pie crusts. Trim edges if eating the doughy goodness is necessary. On top pie crust, make slits with a knife to get some ventilation goin' on.

Preheat oven to 425. Bake for 10 minutes. Lower oven temperature to 375 continue baking for 35-45 minutes or until the top is golden brown. Let cool before serving so as not to burn your mouth and ruin all other meals sent from heaven during this holiday season. Enjoy!

Pizza Rolls

OMG- I ate the best thing ever last night. The simple name "Pizza Rolls" does not do it justice. Better yet, cheesy pepperoni goodness, my-diet-can-start-tomorrow-gimme-some-a-that-lovin'-from-your-oven, heaven all wrapped up in doughy goodness....the list goes on. It was divine. Let the pictures speak for themselves. No New Years resolutions yet-get to the store and make these bundles of goodness! Let the pictures be your visual guide to deliciousness!

Make an on-line slideshow at www.OneTrueMedia.com

Gone in 60 seconds dip

This might replace my 'ole standby "go-to-appetizer"
it has a great taste and is super easy!

1 (8 oz) cream cheese
1 cup chopped pecans
1/4 cup light mayo (or regular)
1 cup shredded cheddar cheese
1/2 cup chopped green onions
1 jar mild jalapeno jelly

Combine all ingredients, except jelly, and pack in a shallow bowl or pie plate. Chill. When ready to serve spread jelly on top and serve with crackers. Enjoy!

Zesty Carrot Casserole

Ode to Snow- who's getting a kitchen redo. This is just ONE of her faboo recipes. Hang in there-everything is going to taste soooo yummy in your new digs.

8 to 10 carrots, cooked and cut into stripes
1/4 cup cooking liquid from carrots
2 Tbsp. grated onion
2 Tbsp. prepared horseradish
1/2 cup mayonnaise
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup saltine cracker crumbs
1 Tbsp. softened butter
Dash of paprika

Preheat oven to 375. Arrange carrot strips in 9x13 inch casserole dish in one layer. In a bowl, combine water, onion, horseradish, mayo, salt, and pepper. Pour over carrots. Top with mixture of cracker crumbs, butter, and paprika. Bake 15 to 20 minutes.

Mini-Chip Snowball Cookies

1 1/2 cups butter, softened
3/4 cup powdered sugar
1/2 teaspoon salt
1 tablespoon vanilla
3 cups all-purpose flour
2 cups )12 ounce package) semi-sweet mini chocolate chips
1/2 cup finely chopped pecans
Powdered sugar

In a mixing bowl, cream butter, sugar and salt. Add vanilla. Gradually add flour; stir in chocolate chip sand pecans. Shape 1 tablespoon of dough into 1-inch balls. Place on ungreased baking sheet. Bake at preheated 375 oven for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven and sift powdered sugar over hot cookies on baking sheet. Let stand for 10 minutes. Remove to wire racks to cool completely. Sprinkle with additional powdered sugar if desired. Makes 5 dozen cookies. Enjoy!

Chicken Salad

It's not original, its not mine....but I love this recipe and the sweet cook who puts so much love into her food!

1 small bottle lite Italian salad dressing
2 cups real mayonnaise
1 cup celery, finely sliced
3/4 cup green onions, sliced thin
3/4 cup pecan pieces
4 - 6 chicken breasts (or 1/2 bag of chicken tenders)I usually eyeball it.
1 1/2 cup firm green or red grapes cut into quarters lengthwise.

In a crock pot, pour Italian dressing over frozen chicken breasts...did you hear that....frozen. Cook approximately 7 hours on LOW or until done. Cool and cut into bite-size pieces. Lightly mix together chicken and other ingredients. Refrigerate 2 hours before serving.

Chicken Noodle Casserole

Comfort food at it's finest. I made this alot when my kids were little. I leave out the peppers and onion, but I'm sure it would be de-lish with them in the mix.

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
2 tablespoons lemon juice
2 cups cubed cooked chicken
1 small onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1 cup shredded Monterey Jack cheese, divided
1 cup shredded sharp cheddar cheese, divided
12 ounces medium egg noodles, cooked and drained

In a large bowl, combine soup, mayonnaise and lemon juice. Add the chicken, onion, peppers, 1/2 cup Monterey Jack cheese and 1/2 cup cheddar cheese, mix well. Add noodles and toss to coat. Transfer to a greased 2-quart baking dish. Bake, uncovered, at 350 for 30-35 minutes. Sprinkle with remaining cheeses. Bake 10 minutes longer or until the cheese is melted. Yield: 6 servings. Enjoy!

Cherry Salad

Here's another one of Joe's, "it's not a holiday without", family favorite recipes.

1 small can of crushed pineapple
1 large package cream cheese, softened
1/2 cup nuts- of your choice
1 small jar maraschino cherries + juice
2 cups miniature marshmallows
1 small container cool whip

Mix all ingredients together and chill before serving. Enjoy!

Pumpkin Crisp

Here's another scrup-dili-ious pumpkin recipe. It's like that "dump cake" recipe with all the fruit. I love it because of the cake mix topping, I could eat it by the spoonfuls!

1 15 ounce can pumpkin, not pumpkin pie mix
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1 yellow cake mix
1 cup chopped nuts, optional
1 cup butter, melted
Whipped Cream

Stir together first 5 ingredients. Pour into lightly greased 13x9-inch baking dish. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans or nut of your choosing. Drizzle melted butter evenly over pecans.

Bake at 350 for 1 hour or until golden brown. Let stand 10 minutes before serving. Serve warm or at room temperature with whipped cream. Enjoy!

PS If you've never heard of "Dump Cake" here's the recipe. Enjoy!

1 22 ounce can pie filling- flavor of your choice
1 15 ounce can pineapple chunks, drained
1 box white or yellow cake mix
3/4 cup pecans, chopped
3/4 cup butter, melted

Grease 9x13 inch baking dish. "Dump" pie filling and pineapples in baking dish. "Dump" cake mix on top of filling. Spread evenly, but do not mix with filling. Sprinkle with nuts. Drizzle with melted butter. Bake at 350 for 30 minutes.

Cake Mix Cookies

I used a lemon cake mix last night and they were divine!

1 cake mix -favor of your choice
1 stick butter- not margarine
1 egg

Mix all ingredient together. Drop by spoonfuls on a cookie sheet. The dough is easy to work with and can be molded into any shape with your hands. Bake 350 for 10-12 minutes. I cooked mine for 11 minutes, took them out when they looked almost done and let them finish baking on the counter. They were soft, chewy and perfect!

Crockpot Swiss Steak

I'm trying this tonight. I love crock pot recipes and this looks like a good one. I'll post the results. Enjoy!

2 tablespoons flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 to 2 lb. round steak, cut in serving portions
1/2 cup chopped onion
2 tbsp. butter
1 can tomato soup or a can (14.5 ounces) stewed tomatoes
1/2 c. water (if using tomato soup)
1 1/2 tsp. vinegar
Preparation:
Combine flour, salt, and pepper; using a meat tenderizer or rolling pin, pound mixture into steak. Brown steak in butter with chopped onion. Add tomato soup, water, vinegar; transfer to crockpot. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours.
Serves 6 to 8.

Frog Eye Salad

I love, love love this recipe. If you double or triple, it makes a TON! Acini-de pepe are little pasta balls found in a little box on the pasta isle. In recent years it's become alot easier to find.

2/3 c. uncooked Acini-de Pepe
1 Sm. box vanilla instant pudding
1 lg. can pineapple tidbits, drain
1 lg. can mandarin oranges, drain
1 (8 oz.) tub Cool Whip

Cook pasta according to package directions. Drain and rinse with cold water. Combine all other ingredients. Ad to pasta. Refrigerate 1 plus hours. Eat. Enjoy!

Chateau Potatoes

This is an old family favorite of Joe's that I have come to love. It's a fun twist on traditional mashed potatoes and is even better as leftovers.

6 cups mashed potatoes- do not add milk
3 cups- 1 large container small curd cottage cheese
3/4 cup sour cream
1 small onion chopped
salt and pepper to taste

Combine ingredients with a mixer until smooth. Place in greased 2 1/2 quart casserole dish. Bake 350 for 30 minutes. Serves 4-6. Enjoy.

Yummy-Tangy-3 Ingredient Chicken

This is one of those easy dishes you don't have to think about and it's a good thing....because I lost the recipe. I made it last night from memory and it was dee-e-lious!! It's simple and a crowd pleaser.

1 tbsp cooking oil
1 32 ounce jar salsa
1 package taco seasoning
1/2 cup peach or apricot preserves
1 lb chicken strips or 1 inch cubes

Put taco seasoning in a Ziploc bag. Add chicken and shake, shake shake until coated. In a large sauce pan add oil. When oil is hot add chicken. Cook 3-5 minutes on each side. In a bowl combine salsa and preserves. Add salsa mixture to chicken. Simmer for 10 minutes. Serve over rice. Enjoy!

Southwestern Eggs

In the the spirit of weekend breakfasts and Mexican food. Here's and easy recipe that take minutes and tastes like your in a restaurant.

1 16 ounce jar "your" favorite salsa
4 large eggs
1/2 teaspoon salt
1/8 teaspoon pepper
1 avocado
1/2 cup sour cream
1/4 cup cilantro leaves
Tortilla Chips

Pour salsa into large nonstick skillet over medium heat. Cover and heat until warmed through. Break 1 egg into a small dish and slide it gently in to the salsa. Repeat with remaining eggs. Season with salt and pepper. Cover and cook to the desired doneness. This only takes a couple of minutes. I stop cooking once the top has turned white. Divide the eggs and salsa among individual plates. Top with avocado, sour cream, and cilantro. Serve with tortilla chips. Serves 2. Enjoy

No-Cook Never Fail Fudge

Keeping with the holiday and..."you can do that?!" theme here's another cool recipe compliments of Mother Goose.

1/2 lb. Velveeta Cheese
1/2 lb. margarine
1/2 cup cocoa
1 lb. powdered Sugar
1 1/2 cup chopped nuts- optional
1/2 tbsp. vanilla

Melt cheese and butter. Sift cocoa and powdered sugar together. Combine with cheese mixture. Blend thoroughly with a wooded spoon. Add nuts and vanilla. Press evenly into 9x13 pan. Allow to firm. Cut into squares. Can be frozen. Enjoy!

Easy Peanut Butter Cookies

If you like Peanut Butter Cookies, here's a easy unique way to make them.

1 (14 ounces) can sweetened condensed milk
1 cup peanut butter
1 egg
1 teaspoon vanilla
2 cups Bisquick baking mix
Granulated sugar

Preheat oven to 350. Mix sweetened condensed milk, peanut butter, egg and vanilla until smooth. Add Bisquick mix well. Chill 1 hour. Shape into 1 inch balls. Roll in sugar.Place 2 inches apart on an ungreased baking sheet. Flatten with a fork. Bake 6-8 minutes until lightly browned. Cool. Eat. Enjoy!

Pumpkin Bars "The Bestest Ever"

I've been eating/making/enjoying these for 30 plus years. It's the recipe to which I compare all others. The recipe that is worn from all the ingredients spilling over. The recipe that screams "IT'S THE HOLIDAYS!!!!!"

1 Yellow Cake Mix
1 Can Pumpkin Pie Mix
3 Eggs
2/3 Cup Evaporated Milk
3/4 Cup Butter
1/4 Cup Sugar
1 Teaspoon Cinnamon

1. Pour dry cake mix in bowl. Measure 1 cup and set aside. Add 1/2 cup butter and 1 egg to remaining cake mix. Mix well. Grease 9x13 inch baking pan. Spread mixture evenly.

2. Mix 1 can pumpkin pie mix, 2 eggs and 2/3 cups evaporated milk. Pour over cake mixture.

3. Mix remaining 1 cup dry cake mix, 1/4 butter, 1/4 sugar, and 1 teaspoon cinnamon together until crumbly- is that a word? Sprinkle evenly on top of pumpkin pie mixture.

4. Bake at 350 for 40-50 minutes. Cool. Eat-It's really good topped with whipped cream. Enjoy!

Eggs Frittata

We're already getting in the holiday spirit. So, I thought I'd share my favorite "Christmas Morning" egg casserole. It can be mixed the night before and baked the next day. If you want to get into the spirit go here for a little Christmas music. Enjoy!

10 large eggs
1 (16 ounce)container small curd cottage cheese
1 (8 ounce)package shredded Monterey Jack cheese
1 (8 ounce)package shredded Monterey Jack cheese with peppers
1 (4.5 ounce)can chopped green chilies
1 (4 ounce) jar diced pimentos, drained
1/4 cup melted butter
1/2 cup flour
1 teaspoon baking powder
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano leaves
1/8 teaspoon garlic salt
1/8 teaspoon ground black pepper

Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking dish.

In a large bowl, whisk eggs until combined. Stir in cottage cheese, shredded cheese, chilies, pimentos, and butter.

In a small bowl combine flour and remaining ingredients; add to mixture, stir well. Pour mixture unto prepared baking dish, bake for 35 minutes. Cut into squares and serve.

Crawfish Etouffe

I can't think of anything yummier on a cool fall night!

1 onion, chopped
1 bell pepper, chopped
1 stalk celery, chopped
1 can golden mushroom soup
1 can cream of celery soup
1 can Ro-Tel tomatoes, diced
1 lb. crawfish tails or shrimp
1 stick butter

Saute onion, bell pepper, and celery in 1 stick of butter. Add remaining ingredients. Do not add water. Simmer and serve over rice.

Cashew Chicken

This recipe comes from one of Joe's "hometown" friends who now lives in Italy, lucky! She made it for company and says, "it was a hit with everyone." Thanks Patty!

1.5 pounds chicken breast
2-3 TBS soy sauce, divided
2 tsp corn starch, divided
1/3 cup cashews
1 red bell pepper
1 onion
1/2 pound green beans
3 TBS olive oil, divided
1/2 tsp minced fresh ginger
1 clove garlic
dash tabasco (or more to taste)
1/2 tsp sugar
1 tsp lemon juice
1 tsp sherry or water


1) cut chicken breast into cubes, sprinkle with 1 tsp cornstarch add 1 TBS soy sauce and toss to coat. Cover and set aside

2) chop cashews, seed and chop pepper, peel and chop onion, peel and press garlic, wash and trim green beans and cut into 1.5" lengths. Mince ginger.

3) In a small bowl combine 1 tsp cornstarch with tabasco, sugar, lemon juice, sherry and 1 - 2 TBS soy sauce. Stir until cornstarch is completely dissolved with no lumps and set aside for use at the end of cooking.

3) Place large deep skillet or wok over medium high heat. When wok is hot add 1 TBS oil and chopped cashews. Stir until browned (1 minute) then remove with slotted spoon and set aside.

4) Add chicken to the wok (add 1 more TBS oil to wok if necessary) and cook, stirring about 3 minutes or until meat is no longer pink in the center. Remove to serving plate and set aside.

5) Add last TBS oil to wok, when oil is hot add the pressed garlic & ginger and saute' 1 minute. Then add the onions, bell peppers and green beans. Stir well and cover for about 4 minutes, stirring occasionally until the vegetables are tender and crisp.

6) Return the chicken to the wok with the vegetables, tossing to mix well. Stir in the soy-tabasco sauce and let boil, thicken. Stir in the cashews and combine all ingredients. Serve immediately with white rice

Wendy's Chili

For those of you not living in the deep, hot, humid south. My favorite- I leave out the beans- chili recipe.

1 lb. Hamburger
1 Tbsp. Chili Powder
2 Tsp. Cumin
1 Can (21 oz) Kidney Beans
1-1 1/2 Cups Water
1 Can (6 oz) Tomato Paste
1 Can (8 oz) Tomato Sauce
1 Medium Bell Pepper, chopped
1 Medium Onion
1 Can (10 oz) French Onion Soup(not creamy)

Brown hamburger with bell pepper and onion. Drain. Add remaining ingredients and bring to a boil. Simmer 10 minutes. Serve.

Chicken Piccata with Rice

This is a super fast, phase 2 or 3, one pot dinner for 2, South Beach recipe...with alot of flavor!

2 teaspoons olive oil
2 boneless, skinless chicken breasts halves
3/4 cup quick-cooking brown rice
2/3 chicken broth
1/4 teaspoon dried oregano
2 tbsp. parsley
2 tbsp. lemon juice
1 tbsp. capers, rinsed and chopped
1 tbsp. chopped toasted pine nuts or almonds

Coat a large no-stick skillet with PAM. Add oil and warm over medium heat. Add chicken and cook for 5 minutes, or until lightly browned on both sides. Add the rice, broth, oregano, parsley, lemon juice, and capers. Bring to a boil. Cover and simmer over medium heat for 10 minutes, or until chicken is cooked through. Remove from heat and let stand for 5 minutes. Sprinkle with pine nuts or almonds.

Barbeque Meatloaf

It's a Paula Deen recipe, Y'all. Don't skip the basting every 15 minutes, it's worth it!

1 1/2 pounds ground beef
1 cup fresh bread crumbs
1 onion, diced
1 egg, lightly beaten
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 (8-ounce) cans tomato sauce
3 tablespoons vinegar
3 tablespoons brown sugar
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1/2 cup water, to thin sauce if necessary
Directions
Preheat oven to 350 degrees F.

Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and the water (if too thick). Pour this sauce over the meatloaf. Bake for 1 hour, basting every 15 minutes with the pan juices.

Chicken & Dumplings

True comfort food-this tastes like the real deal and is very easy. The dumplings could have cooked alittle longer- I think. How can you "tell" if they're really done? Next time I might try canned biscuits.

3 cups shredded chicken
1 10 3/4 ounce can cream of chicken soup
1 cup chicken broth
1 cup whole milk
1/2 teaspoon dried thyme
1/4 teaspoon ground black pepper
1 cup Bisquick
1/8 teaspoon ground black pepper
1/3 cup whole milk

In a large saucepan, combine chicken, soup, broth, 1 cup milk, thyme, and 1/4 teaspoon pepper. Bring to a boil, stirring occasionally, over medium heat.

In a medium bowl, combine Bisquick, 1/8 teaspoon pepper, and 1/3 cup milk, stir just until moistened.

Drop dough, 1 teaspoon at a time, into boiling chicken mixture. Reduce heat to low, and simmer uncovered, 10 minutes. Cover, and simmer 10 minutes longer, or until dumplings are done.

Feta-Spinach Salmon Roast

This recipe is a must try-it's easy and tastes like something you'd eat at a restaurant. Even if you're not a fan of Salmon, try it....it made 2 naysayers Salmon lovers....of this recipe at least.

3 ounces cream cheese, softened
3/4 cup crumbled feta
2 scallions, thinly sliced
1/2 cup fresh spinach, chopped
3/4 pound salmon fillets, cut into 2 pieces I removed skin from both sides.
Olive Oil

Preheat oven to 350 degrees

In a bowl, combine cream cheese and feta, mashing and stirring with a fork until well blended. Add scallion and spinach- combine well. Spread mixture evenly over 1 salmon fillet. Filling should be about 3/4-inch thick. Top with second salmon fillet. Brush both sides with olive oil, turning carefully. Place in shallow baking pan. Bake for 20 minutes. To sere, slice carefully with a sharp, serrated knife.

Lemon Jello-O Cake

lemon cake mix
1 cup hot water
1 3.4 ounce package lemon jello
4 eggs
3/4 cup oil
dash of salt

Mix 1 cup hot water with 1 package lemon jell-o, set aside. Mix cake mix, eggs, oil and salt. Add lemon jell-o mixture. Pour into 9x13 inch pan. Bake 350 for 35-40 minutes

Icing

2 cups powdered sugar
1/2 cup lemon juice

While cake is still hot, poke all over with a fork. Pour icing over hot cake and let cool. Eat and enjoy! This cake would be great in a bunt pan with other flavors of cake and matching jell-o.

French Dip Sandwiches

I used to make these and take them to B. Bears football games- sooo good! Here's another really good beef sandwich.

1 teaspoon olive oil
1 onion halved and sliced thin
4 6inch sub rolls
2 tablespoons unsalted butter, softened
4 cups thinly sliced leftover roast beef
1 cup jus, heated in small saucepan Recipes follows
4 slices provolone cheese, cut in half

1. Position rack 6 inches below broiler. Heat in small nonstick skillet over medium-high heat until shimmering. Add onion and cook, stirring frequently, until browned, about 7 minutes.

2. Slice rolls in half lengthwise and spread with butter on both sides. Place rolls on baking sheet butter side up, and broil until golden brown, 1-3 minutes. Removed top half of each roll.

3. Using tongs-dip beef slices into hot jus and place about 4 slices beef on bottom half of each roll. Spoon onions over beef and arrange provolone on top. Broil until cheese is melted. Set top half of each roll in place and serve with extra jus for dipping.

Quick Jus

1 teaspoon olive oil
1/4 cup minced onion
1 teaspoon flour
3 cups low-sodium beef broth

Heat oil in medium skillet over medium-high heat until just smoking. Add beef broth and cook 1 minute. Reduce heat to medium, add onion, and cook until slightly softened

Pumpkin Bars with Cream Cheese Frosting

Tis' the season for pumpkin recipes. If you have a good one, send it to me. I'll post it....giving you props!

1 cup oil
2 cups sugar
2 cups canned pumpkin- not pie filling
4 eggs
2 cups flour
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon cinnamon
1 teaspoon pumpkin pie spice

Mix all ingredients together. Bake in a 11x14 sheet pan at 350 degrees for 20-25 minutes.

Cream Cheese Frosting

Mix together:
1 8 ounces paackage cream cheese
1 box powdered sugar
1 teaspoon butter
milk as needed to thin frosting

Apricot Noodle Pudding

I haven't made this forever but love it!

1/2 pound medium egg noodles
1 (3 ounce) package cream cheese, softened
1/4 cup sugar
3 eggs, well beaten
5 tablespoons melted butter
3/4 cup milk
1 1/4 cups apricot nectar
1 (15 ounce) can apricot halves, drained

Topping:
3 cups crushed corn flakes
1/4 cup sugar (or to taste)
2 teaspoons cinnamon
6 tablespoons melted butter

1. Cook noodles according to package directions, drain and return to cooking pan or large bowl. Set aside.

2. In a separate bowl, blend the cream cheese and sugar together. Add beaten eggs and stir well. Add 6 tablespoons melted butter, milk and apricot nectar. Pour mixture over noodles in cooking pot and mix well. Pour mixture into greased 9x13 inch baking dish, and top with apricot halves.

3. Mix together the corn flakes, sugar, and cinnamon and sprinkle over noodle mixture. Drizzle with 6 tablespoons of melted butter. Bake at 350 for 50 t o60 minutes. Do not over bake.

French Onion Soup

This has been a favorite soup of mine for the last 10 plus years. I love the sweetness the nutmeg adds. It's easy sweet, salty deliciousness. Check out all the other soups at TidyMom.

5 large onions, sliced
3 tablespoons butter
1 tablespoon sugar
6 cups boiling water
12 cubes beef bouillon
salt and pepper to taste
nutmeg to taste
1/2 sup white wine
6 pieces dry french bread
6 whole slices Swiss cheese halved

1. Brown onions in butter until soft. Add 1 tablespoon sugar to brown faster.

2. Dissolve bouillon cubes in 1 cup water and add to onions. Add remaining 5 cups of water. Sprinkle salt and pepper to taste. Add nutmeg. Simmer, covered, for 20 minutes. Add wine, heat through.

3. Pour into individual soup bowls. Place a slice of French bread on top. Carefully place two slices of Swiss cheese on top of bread, overlapping the edges. Place bowls on a cookie sheet. Broil 4 inches from heat, until brown and bubbly.

I am sooooo hungry thinking (typing this recipe) about this soup!

WW 5 Point Beef Stew

I was never a fan of beef stew until I made this:

Cooking spray
2 tablespoons vegetable oil
2 pounds beef stew meat, cut into 1-inch chunks
1 cup chopped onion
3/4 chopped celery
2 teaspoon salt, divided
1/2 teaspoon pepper
2 garlic cloves, minced
3/4 cup all-purpose flour
2 cups water, divided
4 small onions, quartered
3 carrots peeled and cut into 2-inch pieces
6 small round red potatoes, halved
1 cup dry white wine
1 cup chopped fresh tomato
1 tablespoon chopped fresh parsley
1/4 teaspoon dried thyme
2 bay leaves

1. Coat a large Dutch oven with cooking spray; add oil, and place over medium high heat until hot. Add meat, and cook until browned. Drain and return to pan. Add chopped onion, celery, 1 teaspoon salt, pepper, and garlic; saute until vegetables are tender.

2. Place flour in a small bowl. Gradually add 1 cup water, stirring with a whisk until well blender. Combine flour mixture, meat mixture, onion quarter, carrot pieces, and potato halves in a 4-quart slow cooker.

3. Combine remaining 1 teaspoon salt, remaining 1 cup water, wine and next 4 ingredients; pour over meat mixture. Cover with lid; cook on high-heat setting for 5hours or until meat and vegetable are tender. Discard bay leaves. Yield 12- 1 cup serving.

PS- You'll never know your eating a ww recipe!

Paula Deen's Grilled Salmon with Key Lime Butter

5 tablespoons unsalted butter
2 tablespoons key lime juice
Salt and freshly ground black pepper
4 (6-ounce) salmon fillets
Cooked pasta or rice

Prepare grill by lightly oiling grill grate over medium-high heat. I cook the salmon on the stove with a grill pan.

In a small saucepan, melt butter add lime juice. Salt and pepper the salmon fillets modestly on both sides. Place fillets onto grill, brush half of lime butter over salmon. Grill salmon for 2 to 3 minutes per side for medium-rare. Drizzle remaining lime butter over salmon before serving. Serve with pasta or rice.

This is one of my sons favorite recipes to make- so easy and quick!

Baked Chicken Cacciatore

1 chicken (3lbs) cut up- I use strips or breasts
2 tablespoons olive oil
2 tablespoon flour
12/4 teaspoon salt, divided
1 teaspoon oregano
1/2 teaspoon pepper
12 ounces fresh mushrooms
1 large red pepper, cut into strips
3/4 cup chopped onions
1 can 14 1/2 ounce Italian-style stewed tomatoes
1/3 cup white wine
1 tablespoon chopped parsley

1. Heat oven to 400 degrees. Remove skin from chicken except wings; trim any visible fat. Cut chicken breasts crosswise in half.
2. Heat oil in large roasting pan in oven for 2 minutes. Combine, 1 teaspoon salt, oregano and pepper in large resealable plastic bag; add chicken pieces, tossing to coat well with flour mixture. Arrange chicken in hot roasting pan; roast 20 minutes.
3. Stir mushrooms, read pepper and onions in roasting pan with chicken;roast 15 minutes longer, stirring once.
4. Add tomatoes with their liquid, wine and remaining1/4 teaspoon salt, using a spoon to break up tomatoes. Roast 10 minutes longer unit chicken in cooked through. Sprinkle with chopped parsley.

It's much easier than it sounds and really deeee...lish!

Snow's Favorite Potato Salad

that I make. Seriously she loves it-just ask her.

3 pounds baking potatoes 2/3 cup mayonnaise
1 large green pepper, diced 2 tablespoon lemon juice
1 large carrot, scraped and grated 1 teaspoon salt
2 sweet pickled or small dill 1/2 teaspoon garlic powder
pickles, diced 1/2 teaspoon pepper
2 green onions 1/2 teaspoon dry mustard

Combine these ingredients in a small bowl:

2/3 cup mayonnaise
2 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon dry mustard

Cook potatoes in boiling water to cover 20 minutes or until potatoes are tender. Drain well, and let cool slightly. Peel and cube potatoes. Combine potato, green pepper, carrot, pickle, and green onions in a large bowl; add mayonnaise mixture and toss. Eat warm or chilled.

Enjoy!

Ina Garten's Herb-Marinated Pork Tenderloins

Super easy and flavorful!

1 lemon, zest grated
3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
Good olive oil
2 tablespoons minced garlic (6 cloves)
1 1/2 tablespoons minced fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
2 teaspoons Dijon mustard
Kosher salt
3 pork tenderloins (about 1 pound each)
Freshly ground black pepper

Directions

Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.

Preheat the oven to 400 degrees F.

Remove the tenderloins from the marinade and discard the marinade but leave the herbs that cling to the meat. Sprinkle the tenderloins generously with salt and pepper. Heat 3 tablespoons olive oil in a large oven-proof saute pan over medium-high heat. Sear the pork tenderloins on all sides until golden brown. Place the saute pan in the oven and roast the tenderloins for 10 to 15 minutes or until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Carve in 1/2-inch-thick diagonal slices. The thickest part of the tenderloin will be quite pink (it's just fine!) and the thinnest part will be well done. Season with salt and pepper and serve warm, or at room temperature with the juices that collect in the platter.

Barbecue Chicken Quesadillas

2 Tablespoons melted butter
6 flour tortillas
shredded cheddar cheese (or whatever cheese you like)
diced red onion (can use green onion in it's place)
leftover slow cooker barbecue chicken or your own bbq chicken

Brush one side of the tortilla with melted butter. Place butter side down in frying pan. Sprinkle the entire tortilla with a light layer of cheddar cheese and sprinkle on some red onion. Cook over medium heat until under side is browned and crisp and cheese is melted. Top half the tortilla with warmed bbq chicken and fold tortilla in half, then cut in half so you have two triangles.

Slow Cook Barbecue Chicken

4-6 skinless, boneless chicken breast halves (I used 4 large breast that were partially frozen)
1 (18 oz.) bottle of barbecue sauce
1/2 cup prepared Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce

Place chicken in crock pot. I a bowl mix 2/3 of the bottle of barbecue sauce, Italian Salad dressing, brown sugar, and Worcestershire sauce. Pour over chicken. Cover and cook for 3 to 4 hours on high or 6 to 8 hours on low. (I cook on low) Remove chicken from crock pot. Pour juices from crock pot into a large bowl. Shred chicken and place back in crock pot. Add remaining 1/3 of bottle barbecue sauce to chicken an d mix. Then add some of the liquid removed from the crock pot to make the chicken the wetness that you like it. Makes at least 8 sandwiches

Creamy Pork Tenderloin

1 pork tenderloin (about 1 pound)
1 egg
1 tbs. water
1/2 tsp. dried rosemary, crushed
1/4 tsp. pepper
1/2 tsp. garlic powder
1 cup panko bread crumbs
3 tbs. canola oil
1 pound fresh mushrooms, sliced
2 tbs. butter
1 can cream of chicken soup
1 cup sour cream
1/4 cup chicken broth

Cut the tenderloin into about six to eight pieces. Use a meat tenderizer to flatten pieces to about 3/4 inch thickness.

Combine egg, water, rosemary, pepper, and garlic powder in a small bowl. Place the bread crumbs in a separate bowl. Dip the pork into egg mixture, then into bread crumbs.

In a large skillet over medium heat, brown pork in oil for about 5 minutes on each side. Remove pork medallions to a 13 x 9 pan. In the same skillet, saute mushrooms in butter until tender.

Add in a cup of sour cream then 1/4 cup chicken broth. Cover the dish with foil and bake in a 325 degree oven for one hour.

Banana Nut Muffins

Banana Nut Muffins

1 1/2 cup flour
1 tsp. soda
1/2 tsp. salt
1 large bananas
1/2 cup sour cream
1 cup sugar
2 eggs
1 tsp. vanilla
1/2 cup margarine or butter
1/2 chopped nuts

Combine dry ingredients. Mash bananas, add butter and sugar. Cream together. Add eggs vanilla and sour cream. Mix well. Add dry ingredients and fold in nuts. Bake 375 for approx. 15min. I always say until you can "smell" them.

Cranberry, Crab Meat and Cream Cheese Appetizers

1/2 cup whole cranberry sauce 1/3 cup cream cheese 1/4 cup minced crab meat 2 tablespoons green onion 15 individual mini-fillo shells, thawed Cook shells according to package directions. Place cranberry sauce in a small mixing bowl; beat with whisk or fork until smooth. Combine cream cheese, crab meat and green onion in a small mixing bowl. Fill each shell with about 1 teaspoon of the cream cheese mixture. Top with 1/2 teaspoon cranberry sauce.

Lemon and Garlic Grilled Chicken

Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)

Combine all marinade ingredients. Place chicken in a Ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.

Zucchini & Yellow Squash

1 tbs butter
1 zucchini, cut into slices
1 yellow squash, cut into slices
1 clove garlic
1/2 cup Parmesan cheese
1/4 cup toasted walnuts
1/2 cup chicken broth

Melt butter, add next 3 ingredients. Cook until done. approx 15-20 minutes. Put in serving dish and top with cheese and walnuts.

Honey Chili Chicken

1 lb boneless, skinless chicken breasts or strips
1/8 cup shallots, chopped
1/3 cup honey, slightly warmed
1/8 cup sherry vinegar
1 /2 tsp. chili powder
1/8 tsp. ground cumin
3/4 cup chicken broth
1 tsp. cilantro chopped

Coat a saute pan with cooking spray and place on medium-high heat. Add shallots and saute until tender. Add honey and vinegar, spices, and broth to the pan. Bring to a boil and reduce to half. Add cilantro and chicken breasts to the pan. Bake at 350 for 20 minutes. Yes, I put the whole pan in the oven.