Cool Peanut Butter Pie 110207

Cool Peanut Butter Pie

1 chocolate or plain pie shell (buy or make your own)
1 cup of peanut butter and
1 litre of Cool Whip

1. Mix the peanut butter and Cool Whip and pour it into the pie shell then store in the fridge.

2. Add a little squirt of chocolate syrup for colour.

No Mess Chicken, Potatoes & Carrots 110107

No Mess Chicken, Potatoes & Carrots

1-2 pieces of chicken per person (any chicken will do, breasts or thighs, bone-in or boneless)
Peeled potatoes
Baby carrots
1 small onion
1-2 tbsps. of butter/margarine and
Salt and pepper to taste

1. Grease a large piece of foil with non-stick cooking spray and place the thawed piece of chicken (bone in or boneless) on the middle of the foil.

2. Surround with 1 - 1.5 potatoes (cut into pieces), baby or peeled/sliced carrots and 1/4 onion.

3. Add 1-2 tbsps. of butter/margarine, salt, pepper & garlic to taste and fold the foil into a packet, so no steam or juice can escape.

4. Place on a cookie sheet in a preheated oven at 375 degrees for 1 hour or until the potatoes and carrots are cooked.

5. Empty packets onto a plate (juice from packet tastes great on the potatoes) and discard the foil and enjoy.

Easy Honey Garlic Chicken 103107

Easy Honey Garlic Chicken

Boneless chicken breast
1/4 cup of honey
1/4 cup of brown sugar
1/4 cup of Soya sauce and
1/2 tsp. of garlic salt

1. Mix the honey, brown sugar, Soya and garlic salt together and spread over the chicken.

2. Cover and bake at 350 degrees for 1 ½ hours. Uncover for the last 10 minutes.Easy Honey Garlic Chicken

Boneless chicken breast
1/4 cup of honey
1/4 cup of brown sugar
1/4 cup of Soya sauce and
1/2 tsp. of garlic salt

1. Mix the honey, brown sugar, Soya and garlic salt together and spread over the chicken.

2. Cover and bake at 350 degrees for 1 ½ hours. Uncover for the last 10 minutes.

Quick Veggie Casserole 103007

Quick Veggie Casserole

2 / 12 oz. cans of kidney beans
2 cans of green beans
1 can of chickpeas
2 cans of yellow beans
3 small zucchinis, chopped in coin sized pieces
5 cups old cheddar cheese, shredded
2 cans of spicy diced tomatoes and
2 cans of diced potatoes

1. In a roasting pan layer the cans of veggies like you would a lasagna, add the tomatoes as the last veggie.

2. Put the cheese on top. Cover and place in a heated 325 degree oven for 55 minutes.

Cheesy Lasagna 102907

Cheesy Lasagna

1 lb. of ground beef
Already cooked lasagna noodles
1 can of mushroom soup
1 can of Ragu spaghetti sauce (with mushrooms)
1 carton of cottage cheese and
Grated cheese (your favourite kind)

1. Fry the burger (then drain the oil), add the spaghetti sauce and mushroom soup to the burger.

2. In a non-stick pan, place a layer of noodles in the bottom of the pan, scoop the sauce mixture on top of the noodles, scoop a few spoons of the cottage cheese on top of the sauce and grate some cheese on top of that.

3. Repeat these steps so there are 3 layers of noodles (have sauce as the top layer). Cover the pan with foil. Bake in the oven at 400 degrees for approx. 1hr.

4. Take it out of the oven and add cheese to the top. Put it back in the oven for 10 minutes to melt the cheese.

No Bake Lemon Squares 102607

No Bake Lemon Squares

1 box of Graham Crackers
1 can of sweetened condensed milk and
2 or 3 lemons

1. Lay out almost half of the crackers on a cookie sheet covered with waxed paper.

2. In a bowl, mix the sweetened condensed milk, the juice of the lemons, grate 1 to 2 teaspoons of lemon peel and add to that.

3. Spread this mixture over the graham crackers and top with the remaining crackers and cover with icing.

4. Cover and let sit overnight. Cut into rectangular pieces or squares and serve.

Icing

2-2 1/2 cups of icing sugar
1/4 cup of Crisco shortening
1 tsp. of vanilla and
1/4 cup of milk

1. Mix until it can be spread and put on the squares. Sprinkle with candy beads.

Slow Cooker Ribs 102507

Slow Cooker Ribs

A couple of racks of pork ribs, cut into 2-3 rib sections - place in Slow Cooker (Double recipe for double ribs)

Mix together sauce:
1 1 /2 cups of ketchup
1/2 cup of any BBQ sauce
1/8 cup of brown sugar
1/8 cup of vinegar and
2 cloves of crushed garlic

Optional additions to sauce:
1 can or cup of sliced mushrooms and
1/2 onion, diced

1. Set on auto on the slow cooker in the morning and pour the sauce over top then put the lid on and come home to dinner ready.

2. Make rice to go along with it. If you need a thicker sauce, thicken it with 1/4 cup of cold water and 2 tbsps. of cornstarch, mix well and add to the sauce.

Tracy's Shepherd's Pie 102407

Tracy's Shepherd's Pie

1 can of Campbell's Vegetable Soup
1 lb. of ground beef
3-4 medium peeled potatoes and
1 cup of grated cheddar cheese

1. Boil the potatoes until they're soft then fry the ground beef and drain the fat.

2. Combine the ground beef and soup in a casserole dish. Mash your potatoes and add them on top of the beef mixture. Add the grated cheese on top and bake at 350 degrees for 25 minutes.

Pumpkin Curry Soup 102307

Pumpkin Curry Soup

2 tablespoons of pumpkin seeds (optional)
2 tablespoons of butter
3 tablespoons of all-purpose flour
2 tablespoons of curry powder
4 cups of vegetable broth
1 (29 ounce) can of pumpkin
1 1/2 cups of half-and-half cream
2 tablespoons of soy sauce
1 tablespoon of white sugar and
Salt and pepper to taste

1. Preheat the oven to 375 degrees and arrange the pumpkin seeds in a single layer on a baking sheet. Toast in a preheated oven for about 10 minutes, or until the seeds begin to brown.

2. Melt the butter in a large pot over medium heat. Stir in the flour and curry powder until it's smooth. Cook, stirring, until mixture begins to bubble.

3. Gradually whisk in the broth and cook until it's thickened. Stir in the pumpkin and half-and-half. Season with soy sauce, sugar, salt and pepper. Bring just to a boil then remove from the heat.

Garnish with roasted pumpkin seeds.

Mexican Rice Dinner 102207

Mexican Rice Dinner
Makes: 5 servings
Prep Time: 5 minutes
Start to Finish: 15 minutes

1 1/2 cups of Instant Rice
1/2 lb. of extra lean ground beef, browned and drained
1/2 cup of red and green bell peppers, frozen, diced or strips
1 cup of salsa, heat level of your preference
1 cup of frozen corn kernels, thawed
1 cup of water
1 tsp. of chili powder and
3/4 cup of shredded cheddar cheese

1. Brown the beef in a non-stick skillet and drain any excess fat. Stir in the bell peppers and sauté for 2 minutes.

2. Stir in the salsa, corn, water, rice and chili powder. Bring the mixture to a boil, cover, remove from the heat and set aside for 5 -7 minutes or until the liquid has been absorbed and stir gently.

3. Sprinkle the shredded cheese over the surface, recover and set aside for an additional 2 minutes to melt the cheese.

Scary Apple Smiles 101907

Scary Apple Smiles

Red apples
Peanut Butter and
Mini-marshmallows

1. Core the apples and cut into wedges. Take two apple wedges and coat one side of each of them with peanut butter.

2. With the peanut butter sticking up, lay one wedge on a plate. Place 4 mini-marshmallows on it and then place the other wedge, peanut butter side down on top.

Eggplant Parmesan with Spaghetti 101807

Eggplant Parmesan with Spaghetti

1 medium sized eggplant
½ cup of Italian bread crumbs
1 egg
1 bottle of your favourite tomato based pasta sauce
1 cup of cheese (marble or mozzarella)
2 tbsps. of olive oil and
Spaghetti

1. Cut the eggplant into ½ inch thick slices. Dredge the eggplant first in the egg and then coat with the bread crumbs.

2. In a non-stick skillet heat 1 tbsp. of the olive oil and quickly fry the eggplant (just so it is golden brown). Layer the sauce, eggplant and cheese in a casserole dish and bake in the oven at 350 degrees for 20-30 minutes.



Serve with spaghetti.

Homemade Cheeseburger Macaroni 101707

Homemade Cheeseburger Macaroni

1 pound of extra lean ground beef
2 cups of elbow noodles
2 cans of Campbell's cheddar cheese soup and
Salt, pepper and garlic powder to taste

1. Fry 1 pound of extra lean ground beef. (add salt, pepper, garlic as you prefer)

2. Cook about 2 cups of elbow noodles in a pot until it's tender, drain and add the ground beef then add 2 cans of Campbell's cheddar cheese soup right from the can, mix, heat and serve.

Cream of Lettuce Soup 101607

Cream of Lettuce Soup

1 head of iceberg lettuce, chopped
2 potatoes, peeled and chopped
1 medium onion, peeled and chopped
2 celery stalks, chopped
2 carrots, peeled and chopped
2 tbsps. of olive oil
4 cups of chicken broth
1 cup of milk and
Salt and ground fresh pepper to taste

1. Sauté the onion, celery in oil in a large sauce pan. Add the lettuce and simmer until the lettuce is soft.

2. Add the chicken broth carrots and potatoes and simmer for 20 minutes.

3. Puree small amounts in a blender then pour the puree into a slow cooker and pour in the milk. Add the salt and ground fresh pepper to taste. Keep warm till it's ready to serve

Meatball Stew 101507

Meatball Stew

1 box of frozen meatballs
5-6 potatoes cut into bit size pieces
5-6 carrots cut into bit size pieces
1 onion, diced
2 cans of Campbell's Tomato with Basil & Oregano condensed soup and
900 ml of beef broth

1. Mix the soup with beef broth in a crock pot. Add all the other ingredients and cook on low all day.

Meatball Stew 101507

Meatball Stew

1 box of frozen meatballs
5-6 potatoes cut into bit size pieces
5-6 carrots cut into bit size pieces
1 onion, diced
2 cans of Campbell's Tomato with Basil & Oregano condensed soup and
900 ml of beef broth

1. Mix the soup with beef broth in a crock pot. Add all the other ingredients and cook on low all day.

Light and Fluffy Trifle 101207

Light and Fluffy Trifle

1 can of cherries or more if you want
1 Golden-moist cake mix
1 can of crushed pineapple (no sugar in the juice)
1 large tub of cool whip light (can be store brand whatever you prefer)
1 pkg. of Jell-o light vanilla pudding mix and
1 glass trifle bowl

1. Bake the cake as directed (low fat version) using an oblong cake pan then make the pudding mix and let it set in the refrigerator.

2. Thaw the cool whip in the refrigerator and when everything is prepared you will need to cut the cake in half and break it (half the cake) into the bottom of the trifle bowl.

3. Pour the crushed pineapple with the juice over the cake and then spread the pudding over the pineapple and cake.

4. Top it off with cool whip just before serving and decorate with cherries!

Southern Style Bean Soup 101107

Southern Style Bean Soup

Take the ham off the bone; trim the fat to some extent
About 4 cups of dried navy beans - no need to soak
1 large 28 oz. can of diced tomatoes with liquid
Celery, a couple of stalks, chopped into small pieces
1 large onion, chopped
4 large carrots, chopped into small pieces
One small can of maple flavoured baked beans
One can each of Campbell's Tomato soup, Campbell's Bean with Bacon soup, and Campbell's Chicken Broth
One medium sized bay leaf and
Salt and pepper to taste

1. Put all the ingredients into a big stock pot or any large soup pot and cover all with water (you can always add water as needed). Bring to boil then cover and simmer for a few hours until all the beans are tender, stirring occasionally.

2. Remove the ham off the bone and cut into bite sized pieces and add to the pot.

3. Squish some of the beans (about a cupful) with a wooden spoon against the side of the pot and stir well. This will thicken the soup a bit. Simmer for about 15 minutes then serve hot.

Slow Cooker Barbecue Spareribs 101007

Slow Cooker Barbecue Spareribs

3 to 4 pounds of back spareribs
Salt and pepper
1 sliced onion and
16 oz. of your favorite bottled barbecue sauce

1. Sprinkle the ribs with salt and pepper; broil for 30 minutes to brown and remove the excess fat.

2. Put the sliced onion in the cooker. Slice the ribs in serving size pieces then put into the cooker. Pour the barbecue sauce over the ribs. Cover and cook on low for 8 to 9 hours (High 3 1/2 to 5 hours).

Creamy Crab Salad 100907

Creamy Crab Salad

1 cup of low fat sour cream
3 tablespoons of mayonnaise
1 teaspoon of sugar
6 cups of cooked pasta (Spirals are the best)
1 package of imitation crab, cut into bite sized cubes
1 cup of cubed marble cheese and
1 chopped of sweet red pepper

1. Mix the sour cream, mayonnaise and sugar. Add the cold pasta and mix until it's well blended and then add the rest of the ingredients.

2. Let it set for 2-4 hours in the fridge. This tastes best when left in the fridge overnight. Add a couple of tablespoons of sour cream before serving.

Chocolate Truffle Fudge 100507

Chocolate Truffle Fudge

3 cups (or 3 - 6oz packages) of Semi-Sweet Chocolate Chips
1 can of Sweetened Condensed Milk
1 & 1/2 teaspoons of vanilla
1/8 teaspoon of salt and
1/2 cup of nuts, optional (Pecans Or Walnuts Work Best)

1. On top of a double boiler, melt the chocolate over boiling water, stirring occasionally. Remove from the heat; stir in condensed milk, salt, vanilla and nuts (if you wish). Stir in quickly, as mixture thickens rapidly.

2. Spread evenly onto a waxed paper lined 8 X 8 inch baking pan and chill for 2 hours or until firm.

3. Turn the fudge onto a cutting board; peel off waxed paper and cut into squares. Tightly cover and refrigerate the leftovers.

Ham and Scalloped Potatoes 100407

Ham and Scalloped Potatoes

6 to 8 slices of ham
8 to 10 medium potatoes, peeled and thinly sliced
2 onions, peeled and thinly sliced
1 cup of grated Cheddar or American cheese and
1 can cream of celery or mushroom soup

1. Put half of the ham, potatoes and onions in a crock pot. Sprinkle with salt and pepper, then the grated cheese. Repeat with the remaining half. Spoon the undiluted soup over the top.

2. Cover and cook on low for 8 to 10 hours in a crock pot or high for 4 hours.

Variations: sausage instead of ham and omit the cheese.

Crock Pot Turkey Stew 100307

Crock Pot Turkey Stew

3 medium potatoes cut into 1 inch cubes
2 cups of baby carrots, cut
2 1/2 pounds of leftover turkey, cut
1/2 tsp. of salt
1 chopped onion
1/4 tsp. of garlic powder
3 cups of leftover gravy and
1/2 cup of water (or dry white wine)

1. Put the potatoes and carrots in a crock pot and arrange the turkey on top.

2. Sprinkle the salt, onion and garlic powder over the turkey. Pour in the gravy and water or wine then stir.

3. Cover and cook for 8 hours on low.

Serve with bread.

Crock Pot Stuffing 100207

Crock Pot Stuffing
Serves 12

1 cup of butter
2 cups of chopped onion
2 cups of chopped celery
1/4 cup of chopped parsley
2 (8 oz.) cans of sliced mushrooms, drained
12 cups of day old bread cubes, dried overnight
1 tsp. of poultry seasoning
1-1/2 tsp. of dried sage leaves
1 tsp. of dried thyme leaves
1/4 tsp. of pepper
1 tsp. of salt
1/4 tsp. of garlic powder
3-1/2 cups of chicken or turkey broth and
2 eggs, beaten

1. To dry the bread, let it stand uncovered overnight on a wire rack or bake in a 200 degree F oven for about 20-30 minutes until it's firm.

2. In a heavy skillet, melt the butter over low heat. Add the onion, celery, parsley, and mushrooms and cook and stir for 2-3 minutes.

3. Meanwhile, place the bread cubes in a large bowl. Pour this mixture over the bread cubes, then add all seasonings and toss well.

4. Pour in enough broth to moisten, about 1/3 cup at a time, tossing with fork. Don't make the dressing too wet! Add eggs and mix well.

5. Spoon lightly into 5-6 quart slow cooker. Cover and cook on low for 6-8 hours, sprinkling with some more chicken stock once or twice during the cooking time.

Easy Cajun Chicken 100107

Easy Cajun Chicken
Prep time 5-10 minutes
Cooking time 35 minutes in a preheated oven at 350 degrees

4 boneless, skinless chicken breasts
Clubhouse Cajun spice
1 or 2 kiwis
6 strawberries
1 tbsp. of olive oil and
1 Ziploc bag

1. Put the Cajun spice in a Ziploc bag (about 2 tbsps.) then add the chicken breasts. Give it a good shake making sure the chicken is well covered in the spice.

2. Put the seasoned chicken breasts in the pre-oiled ovenproof dish and place in the oven. Once cooked if you prefer blackened put under the broiler for a few minutes.

3. Skin and chop the kiwis and remove the stalks from the strawberries. Place the cooked chicken on a serving dish and top with kiwi and strawberry mixture.

Serve on a bun with salad or rice.

Tuna Casserole 092707

Tuna Casserole

1 can of tuna (in water) drained
1/2 cup of milk
1 can of cream of mushroom soup and
1/2 bag of elbow macaroni

1. Cook the macaroni till it becomes soft.

2. Add the other ingredients, then put them in a casserole dish and microwave for about 5 minutes.

Beef Stew with Vegetables 092607

Beef Stew with Vegetables

3 lbs of stewing beef, cubed
1 cup of water
1 cup of red wine
1 oz envelope of beef mushroom soup mix
2 cups of diced potatoes
1 cup of thinly sliced carrots and
1 10 oz pkg. of frozen peas and onions

1. Layer all the ingredients in order in the slow cooker and cover it.

2. Cook on low for 8-10 hours.

Greek Chicken 092507

Greek Chicken
Serves: 4
Prep Time: 1:00

4 skinned chicken breasts
2 tsps. of olive oil
1/2 medium onion, minced
1 clove of garlic, minced
14 1/2 oz. can of diced tomatoes, un-drained
1/2 tsp. of ground cinnamon
1/4 tsp. of cayenne pepper
Salt and pepper to taste
1/2 cup of Greek olives, halved and pitted
1 tbsp. of fresh lemon juice and
1/4 cup of minced fresh parsley

1. In a large skillet, brown the chicken in olive oil over medium heat then add the onion and garlic and cook for 2 minutes.

2. Add the tomatoes, cinnamon, cayenne, salt, pepper and olives cover and simmer for 15 minutes.

3. Turn the chicken and continue cooking for 10-15 minutes until cooked through then remove the chicken from the skillet and keep warm.

4. Bring the tomato mixture to a boil, add the lemon juice and parsley to the pan and simmer until it's slightly thickened and pour the sauce over the chicken.

Easy Chicken Parmigiana 092407

Easy Chicken Parmigiana
Prep Time:10 minutes
Total Time: 45 minutes
Makes: 6 servings

1 jar (14 oz.) of spaghetti sauce (about 1-1/2 cups)
1-1/2 cups of Kraft Finely Shredded Italian Style Five Cheese Blend, divided
1/3 cup of seasoned dry bread crumbs
6 small boneless, skinless chicken breast halves (1-1/2 lb.)
1/4 cup (1/2 stick) of butter or margarine, melted and
6 cups of hot cooked spaghetti

1. Preheat the oven to 375°F. Pour the spaghetti sauce into a 13x9-inch baking dish and set aside.

2. Mix 1/2 cup of the cheese and the bread crumbs in a separate shallow dish. Dip the chicken in butter then in the cheese mixture, turning to evenly coat both sides. Place over the spaghetti sauce in the baking dish.

3. Bake for 30 minutes or until the chicken is cooked through. Sprinkle with the remaining 1 cup of cheese. Bake an additional 5 minutes or until the cheese is melted. Serve over spaghetti.

Chocolate Strawberry and Cookie Parfait 092107

Chocolate Strawberry and Cookie Parfait

2 cups of cold skin milk
1 package of Jell-O pudding chocolate
1 cup of sliced fresh strawberries
6 Oreo cookies and
¼ cup of thawed Cool Whip topping

1. Mix the pudding in a bowl then beat with a whisk until it's blended well and refrigerated for five minutes.

2. Spoon 1/3 of pudding mix evenly into glasses and add some strawberries and cookies then more pudding then repeat layers till near the top.

3. Top with Cool Whip and a strawberry then serve and enjoy.

Stuffed Mushrooms 092007

Stuffed Mushrooms

10 - 12 large white mushrooms (washed and patted dry)
1 package of fresh spinach
1 cup of grated cheddar cheese
3 - 4 tbsps. of bacon bits
Garlic butter and
Salt and pepper

1. Chop the spinach and place in a bowl in cold water to make soft then drain the spinach and mix the cheese, melted garlic butter (enough to moisten mixture).

2. Add the bacon bits and a pinch each of salt and pepper. Continue stirring until all is mixed good.

Heat the oven to 350 degrees and place the washed mushrooms into an oven safe dish.
3. Fill each mushroom cap with the mixture and bake for 20 - 25 minutes.

Easy Crock Pot Chili 091907

Easy Crock Pot Chili

1pkg of extra lean ground beef
1 green pepper, chopped
1 medium sized onion, chopped
Any other veggies you have on hand and
1 large clove of garlic

1. Start with a pkg. of thawed ground beef and start to cook it up on your stove top in a pan. About halfway though cooking it, add it to the veggies and garlic, also season it up with some salt and pepper.

2. Add this mixture to your crock-pot. Open a can each of kidney beans, a can of pork and beans, diced tomatoes and tomato sauce.

3. Add the spices at this point, some good ones are cumin and chili powder. Also some hot sauce for a kick is great.

4. Cook on low for 6-8 hours or high for 3-4 hours and top with sour cream and grated cheese.

Lyne's Easiest Ever Dip 091807

Lyne's Easiest Ever Dip

1 - 250g container of low fat cream cheese (the lower the fat the better)
1 - 213g can of Sockeye Salmon (low sodium) and
2 - teaspoons of lemon juice and parsley

1. Mix well together then refrigerate about 1 hour.

Serve with crackers and fresh veggie sticks.

Chicken with Olives and Green Onion 091707

Chicken with Olives and Green Onion

4 boneless chicken breasts
Salt and pepper
6 thinly sliced green onions
1/2 cup of water
1/2 cup of dry white wine
1 cup of chopped tomato and
1/2 cup of sliced olives (any type)

1. Sprinkle the chicken with salt and pepper and sauté for approx. 10-15 minutes turning to brown evenly.

2. Remove from the heat and keep warm. Add the green onion, water and wine to the fry pan and bring to a boil.

3. Reduce the heat to medium low and simmer for 10 minutes stirring occasionally. Return the chicken to the pan and stir in the tomato and olives and continue to simmer for a further 10 minutes, stirring occasionally. Serve over hot linguine.

Melt in Your Mouth Fudge 091407

Melt in Your Mouth Fudge

½ lb. of butter
2 cups of brown sugar
1 tin of condensed milk
6 squares of white chocolate (chopped) and
1 teaspoon of vanilla

1. Microwave the first three ingredients on high for 10 minutes, stopping to stir every two minutes.

2. When done, add the chocolate and vanilla. Beat for two minutes and pour into a 9x9" pan and refrigerate.

Macaroni Broccoli Bake 091307

Macaroni Broccoli Bake

1 pkg. of macaroni and cheese
1 lb. of ground beef
1 can of mushroom soup
1 cup of broccoli, frozen or fresh
1/2 cup of crackers crushed or bread crumbs and
1/2 cup of cheese shredded

1. Make the macaroni according to the directions on the box. In the last 3 minutes of cooking the noodles add the broccoli.

2. Brown the ground beef at the same time then add the mushroom soup to the macaroni.

3. In a large casserole dish mix the macaroni mixture with the ground beef and top with the crackers and shredded cheese. Bake at 350 degrees for 20 minutes.

Slow Cooker Stew 091207

Slow Cooker Stew

1 lb. of stewing beef, chopped
2 medium potatoes, uncooked
1/2 lb. of carrots, chopped
2-3 celery stalks, chopped
1 small onion, chopped
1 can of mushrooms, drained
2 garlic cloves
8 oz. of beef broth
8 oz. of beer (optional) - replace 8 oz. with beef broth if not using
1/4 cup of evaporated milk
2 tbsps. of corn starch and
2 tsps. of paprika

1. Put all the ingredients into the slow cooker and turn on the low heat for the day (6-8 hours). Minimum cook time is 4 hours.

Rigatoni with Ham and Peas 091107

Rigatoni with Ham and Peas

12 oz (375g) of rigatoni
2 tbsps. (25mL) of olive oil
3 green onions, chopped
4 oz (125g) of smoked ham, diced
1 cup (250mL) of frozen green peas, thawed
1 jar (26oz/700mL) of Classico di Parma Four Cheese pasta sauce
3 tbsps. (45mL) of chopped fresh parsley or basil leaves and
Salt and pepper to add taste

1. Cook the rigatoni according to the package directions.

2. In a large skillet, heat the olive oil over medium heat. Add the green onions and cook until it's softened, about 1 to 2 minutes.

3. Add the ham, peas and pasta sauce then simmer, stirring occasionally about 4 to 5 minutes.

4. Toss the rigatoni with sauce and parsley. Season with salt and pepper to taste.

Cheesy Crab Dip 091007

Cheesy Crab Dip

1 (8 ounce/250 g) package of cream cheese, softened
1 (8 ounce/250 ml) jar of cocktail sauce and
3/4 pound (350 g) of imitation crabmeat

1. In a medium bowl, blend the cream cheese and cocktail sauce.

2. Cut the imitation crabmeat into small pieces and combine it with the mixture.

3. Refrigerate for 3 hours before serving. Serve with various crackers or breads.

Chicken Pot Pie 090607

Chicken Pot Pie

1/3 cup of butter
1/3 cup of flour
½ tsp. of onion powder
¼ tsp. of pepper
1 ¾ cups of chicken broth
2/3 cup of milk
3 cups of cooked chicken or turkey
2 cups of frozen vegetables and
Pastry to cover the pie

1. Heat the oven to 375 degrees and melt the butter in a large saucepan over medium heat.

2. Stir in the flour, onion powder and pepper then cook stirring constantly until the mixture is bubbly.

3. Remove from the heat and whisk in the broth and milk. Heat till it boils but stirring constantly. Boil and stir for 1 minute.

4. Stir in the chicken and vegetables and remove from the heat then roll out the pastry.

5. Cover with the pastry, slit the top and bake for 35 minutes or until the pastry is brown.

Bacon Chicken 090507

Bacon Chicken

6 slices of bacon
1 tbsp. of butter
1 tbsp. of olive oil
5 boneless, skinless chicken breast halves
1 finely chopped onion
5 cloves of garlic, minced
1/8 tsp. of pepper
1/2 cup of chopped parsley (if desired) and
1 cup of shredded cheddar cheese
# Preheat the oven to 350 degrees and cook the bacon in a 12" skillet until crisp, about 4 - 6 minutes. Meanwhile, season the chicken breasts with your favourite seasonings (ie. salt, pepper, garlic power, oregano, etc.).

# Crumble the bacon and set aside. Pour the bacon grease out of the skillet but don't wash or wipe it.

# Add the butter and olive oil to the same skillet. Sauté the chicken breasts in this mixture over medium heat, turning once until the chicken is cooked.

# Place the chicken in un-greased 12 X 8" baking dish. Cook the onion and garlic in drippings remaining in the skillet. Cook until the onion is softened, then stir in the pepper and cooked bacon. Spoon over the chicken breasts and sprinkle with parsley and cheese.

Home Pan-Fries with Onions and Mushrooms 090407

Home Pan-Fries with Onions and Mushrooms
Total time 20-25 minutes

5 large potatoes
1 onion
1 1/2 lbs. box of white mushrooms
3 tbsps. of vegetable oil
1 tbsp. of butter
3 tbsps. of sour cream (optional) and
3-5 cloves of garlic (can use garlic powder instead)

1. Wash the potatoes and dry them then cut them like fries.

2. Put them in the pan with heated oil. Do not use the lid! Turn them over 2-3 times only after they are crispy (let them cook 4-5 minutes on high each time). If you turn them over too often, they will be soft and white.

3. Chop an onion and add to the fries. Continue to cook for another 2-3 minutes and cut the mushrooms and add to the fries.

Mash the garlic and add to the fries and mushrooms. Put the butter in then cook 3-5 minutes, turning the fries over a few times. Add the salt and sour cream.

Skor Bars 081707

Skor Bars

1 sleeve of Premium salted crackers
3/4 cup of packed brown sugar
1 cup of butter and
1 package of milk chocolate chips

1. First, pre-heat the oven to 350 degrees and line a cookie sheet with aluminum foil and spray with Pam.


2. Line up the crackers, salt side up until the whole cookie sheet is filled and melt the butter and brown sugar in a sauce pan, before it starts to boil pour slowly over the crackers.


3. Put in the oven for 5-10 minutes watching very closely as they do burn easily.


4. Once they have bubbled in the oven for about 2 minutes, take them out and place on top of the stove. Let it stand for 30 seconds.


5. Pour the chocolate chips over the crackers. Let them sit for 30 seconds so they can melt and then using the back of your spoon spread the chocolate around, covering the area.


6. Put them in the fridge for at least one hour.

Down East Crab Dip 081607

Down East Crab Dip

1 pkg. of cream cheese
3 tbsps. of mayonnaise
2 tbsps. of Worcestershire sauce
2 tbsps. of lemon juice
1/4 cup of finely chopped onion
1 can of real crab meat and
1/2 jar of seafood sauce

1. Blend the cream cheese then add the mayo, Worcestershire sauce, lemon juice, onion and spread it in a deep plate about 1/2 inch thick.


2. Drain the crab and pat dry then spread it over the cream cheese mixture.


3. Cover with a thin layer of seafood sauce and chill for a few hours before serving.

Turkey Delight 081507

Turkey Delight
Serves 4

1 can of flakes of turkey
1 can of cream of celery soup and
1 package of medium egg noodles

1. Prepare the egg noodles as directed on the package and drain the flakes of turkey and add to the noodles.


2. Add the can of celery soup, mix together and serve with a tossed salad and a fresh bun.

Hamburger and Gravy 081407

Hamburger and Gravy

1 lb. of lean ground beef (you can substitute with ground chicken)
1/2 red onion, chopped
1 green pepper (you can substitute red, orange or yellow pepper), chopped
1/4 cup of chopped celery
1 garlic clove, crushed
1 teaspoon of red pepper and garlic spice mix
Salt and pepper
1 can of cream of mushroom soup (you can substitute with other cream soups)
3/4 can of milk and
1/4 cup of sour cream

1. In a large sauce pan, brown the hamburger, onion, pepper and celery.


2. Add the garlic, the red pepper and garlic spice mix and once the meat is browned drain off any fat.


3. Add the milk, sour cream with salt and pepper to taste. Simmer until your pasta or rice is ready.


4. Cook the pasta or rice and put the pasta or rice on a plate and cover with the hamburger and gravy.

Serve with a side salad.

Russian Chicken 081307

Russian Chicken

A package of chicken breasts, thawed
1 can of cranberry jelly
2 packets of French onion soup mix and
1 bottle of Russian salad dressing

1. Mix all the ingredients together and pour over the chicken.


2. Bake for 45 minutes at 350 degrees.

Fruit Dip 081007

Fruit Dip

1 cup of brown sugar
1 block of cream cheese
Caramel sauce and
Crushed Skor bars (Smarties, Crunchie, Crispy Crunch, etc.)

1. Mix the cream cheese and brown sugar and spread on a large plate.
   
2. Cover with the caramel sauce and the crushed bits.

Serve with cut up fruit.

Bologna and Potatoes 080907

Bologna and Potatoes
Serves 4

A hunk of uncut bologna
8 potatoes
1 onion and
2 cans of tomato soup

1. Peel and cut the potatoes into quarters and boil.
   
2. Peel and cut the bologna into squares and fry then peel and dice the onion and add to the bologna.
   
3. After the potatoes are boiled and the bologna and onions are fried put the potatoes, bologna and onions into a casserole dish and add 2 cans of tomato soup. (no water needed)
   
4. Preheat the oven to 300 degrees and cook for 10 minutes.

Lil Smokies Appetizers 080807

Lil Smokies Appetizers

1 batch
1¼ hours
5 minutes prep.

1 package of Little Smokies sausage
1 cup of ketchup and
1 cup of grape jelly

1. Using a medium sized sauce pan, put the ketchup and jelly in the sauce pan, cook and stir till the jelly melts.
   
2. Add the sausages and bring to a bubbly boil then turn down to low and simmer for about 1 hour.

Serve hot or cold with toothpicks or appetizer picks.

Spaghetti and Meatball "Stoup" 080707

Spaghetti and Meatball "Stoup"

2 tablespoons of extra-virgin olive oil
1 carrot, peeled and chopped into a small dice
1 medium yellow skinned onion, chopped
2 small ribs of celery from the heart, chopped
3 cloves of garlic, chopped
3 cups of tomato sauce or 1 (14-ounce) can plus 1 (8-ounce) can
3 cups of chicken stock
1 pound of ground beef, pork and veal mix (meatloaf mix)
1/2 cup of grated Romano cheese
1/2 cup of Italian bread crumbs, a few handfuls
1 large egg, beaten
2 tablespoons of chopped parsley leaves
1/2 pound of spaghetti, broken in half
1 cup of basil leaves, torn or shredded and
1 loaf of Italian crusty bread, for dunking

1. Preheat a medium soup pot over medium heat and add the extra-virgin olive oil, carrots, onions, celery, garlic and sauté for 5 minutes. Then add the tomato sauce and stock and cover the pot. Turn up the heat and bring to a fast boil.
   
2. While the soup comes to a boil, mix the ground meat with the cheese, bread crumbs, egg and parsley. Roll into 1 1/2 to 2-inch balls.
   
3. Remove the lid from the soup and slide the meatballs into the soup. Bring back to a boil then stir in the spaghetti. Reduce the heat and simmer the soup for 10 minutes more until the pasta is tender and the meatballs have cooked through. Stir in the basil and remove the "stoup" from the stove.

Frozen Lime Pie 080307

Frozen Lime Pie

1 gram cracker pie crust (pre made)
1 can of condensed milk
1 tub of cool whip
¼ cup of lime juice (fresh is better)
1 tsp. of lemon juice and
Green food coloring (if desired)

1. Mix the lime juice and the condensed milk together.
   
2. Add the lemon juice and mix well then fold in 1/2 of the tub of cool whip.
   
3. Add the green food coloring and pour into the pie crust and decorate with the other half of cool whip. Place in the freezer for at least 2 hours.

Easy Chicken Parmesan 080207

Easy Chicken Parmesan

4 breaded chicken breasts
Shredded mozzarella cheese
1 jar of spaghetti sauce and
1/2 bag of spaghetti

1. Bake the chicken breasts according to the box directions. Five minutes before they're done, take them out of the oven and top with the mozzarella cheese.
   
2. Put it back in the oven and heat until the cheese is melted, in the meantime heat the sauce on low heat in the oven and cook the spaghetti according to the package directions.
   
3. When the cheese on the chicken is melted, take it out and top with sauce and serve with a side of spaghetti.

Serve hot.

Creamy Cucumbers 080107

Creamy Cucumbers

1 cucumber, peeled & sliced 1/4" thick
1/4 cup of Miracle Whip salad dressing
1/4 cup of sour cream and
1 small onion, sliced

1. Sprinkle a small amount of salt onto the sliced cucumbers and onions. Let it stand for about 15 minutes.
   
2. Rinse with cold water and drain thoroughly.
   
3. Mix the sour cream and salad dressing together then add to the cucumbers and refrigerate.

Broccoli and Grape Salad 070307

Broccoli and Grape Salad

1 bunch of broccoli flowerets
1 bunch of seedless grapes, around 20, cut in half
¼ lb. of bacon cooked and cut in 1 inch lengths
¾ cup of Miracle Whip salad dressing
1/8 cup of sugar and
1 tsp. of lemon juice

1. Mix all the ingredients together and let it stand in the fridge to let it blend for 2-6 hours or even overnight.

Pistachio Salad 070407

Pistachio Salad

1 large can of crushed pineapple (do not drain)
1 pkg. of Jello pistachio instant pudding mix
1 small container of Cool Whip
2 cups of miniature marshmallows and
1 cup of chopped pecans

1. Mix the pineapple and pudding mix then add the Cool Whip, marshmallows and pecans.
   
2. Mix together thoroughly and let the salad set overnight.

Greek Chicken Caesar Salad 070507

Greek Chicken Caesar Salad

3 skinless, boneless chicken breasts
Greek salad dressing
Package of Caesar salad (family size) and
Parmesan cheese

1. Marinate the chicken breasts in the Greek salad dressing (use as much or little as you like) for about 20 minutes.
   
2. After the chicken has marinated, grill the chicken for about 5 minutes per side.
   
3. Slice the chicken and add to the Caesar Salad then sprinkle the parmesan cheese, toss and serve.

Easy Chocolate Mousse 070607

Easy Chocolate Mousse

1/2 tub of Cool Whip topping and
1 small Toblerone chocolate bar

1. Break the Toblerone bar apart and melt all 8 pieces in the microwave then add the Cool Whip to the melted chocolate and mix well together.
   
2. Put in small individual bowls and chill for ten minutes in the fridge.

Tangy Bean Salad 070907

Tangy Bean Salad
Makes 8 cups

1 tin (19 oz/540 ml) of green beans, drained
1 tin (19 oz/540 ml) of yellow beans, drained
1 tin (19 oz/540 ml) of mixed beans (kidney, navy, chick peas, etc), rinsed and drained
1 medium onion, peeled and chopped
1/2 green pepper, chopped and
1 cup each of chopped cauliflower and baby carrots

Combine all the above ingredients in a large bowl.

Dressing:
1/2 cup of sugar
1/2 cup of vinegar
1/4 cup of salad oil
1/2 teaspoon of salt
1/2 teaspoon of pepper

Combine all the ingredients and pour over the vegetables. Refrigerate before serving.

Delicious Sautéed Asparagus and Water Chestnuts 071007

Delicious Sautéed Asparagus and Water Chestnuts
Serves 4-6

1 lb. of asparagus
2 cans of sliced water chestnuts
2 garlic cloves
1 bunch of green onions
3 tbsps. of butter and
Salt & pepper to taste

1. In a large skillet melt the butter and sauté the green onions at medium heat until they're soft.
   
2. Add the garlic and sauté for 1 minute then add the asparagus and sauté for 3-5 minutes and add the water chestnuts. Add salt and pepper to taste and sauté until the asparagus are tender and crisp then serve.

Bacon Wrapped Chicken 071107

Bacon Wrapped Chicken
12 servings
1¼ hours
25 min. prep

12 boneless, skinless chicken breast halves
2 (8 ounce) cartons of chive and onion cream cheese
2 tablespoons of butter
Salt and
12 slices of bacon

1. Flatten the chicken to 1/2" thickness and spread 3 tablespoons of cream cheese over each chicken piece.
   
2. Dot with the butter and sprinkle with salt then roll up.
   
3. Wrap each with a bacon strip and place seam side down in a greased pan.
   
4. Bake uncovered at 400 degrees for 35-40 minutes or until the juices run clear.
   
5. Broil 6 inches from the heat for 5 minutes or until the bacon is crisp.
   
6. If you are making these ahead for future use, freeze these uncooked on a cookie sheet in your freezer. When solid, wrap and put in a ziplock bag.
   
7. To cook from frozen state, thaw before cooking and follow the directions above.

Spaghetti and Meat Sauce 071607

Spaghetti and Meat Sauce

1-1/2 lbs. of ground beef
1-2 tsps. of minced garlic
1 large onion, chopped
1 large green pepper, chopped
1 - 8 oz. pkg. of fresh mushrooms
1 - 28 oz. can of diced tomatoes, drained
1 - 28 oz. can of spaghetti sauce
3/4 pkg. of spaghetti and
1 cup of cheddar cheese

1. Fry the first 5 ingredients in a large skillet until the beef is no longer pink and the vegetables are tender.
   
2. Boil the water to cook the spaghetti and when the vegetables and ground beef are cooked, add the spaghetti sauce and tomatoes and simmer while the pasta is cooking.
   
3. Just before serving, add the cheese and stir just until it's melted.

Quick Stovetop Supper 071707

Quick Stovetop Supper

1 tbsp. of butter or margarine
1/2 cup of sliced mushrooms
1/4 cup of chopped onion
1 can (10 oz) of condensed Cheddar Cheese soup
1/2 cup of milk
1/2 tsp. of dry mustard
1 can (7 oz) of tuna, drained and flaked
1/2 cup of drained, cooked peas and
Hot cooked noodles

1. In a 2-quart saucepan over medium heat in hot butter, cook the mushrooms and onion until they're tender, stirring occasionally.
   
2. Sir in the soup, milk and mustard until smooth then stir in the tuna and peas.
   
3. Heat through stirring occasionally and serve over the hot noodles.

Pizza Meat Loaf 071807

Pizza Meat Loaf

1 egg
1/2 cup of pizza sauce
1/2 of Tea Italian
1-1/2 pounds of ground beef
6 ounces of shredded mozzarella cheese and
A dash of hot sauce

1. Mix the egg, pizza sauce, Tea Italian and ground beef then place in the bottom and up the side of a pan.
   
2. Place some of the sauce and cheese in the center and bake till it's cook.

Summer's Potato Salad 071907

Summer's Potato Salad

6-8 large potatoes cut in bite size pieces or one 3lb bag of mini potatoes cut in half (leave the skins on)
1/2 cup of chopped green onions
1 cup of light Italian salad dressing
1/2 cup of cubed cheese (your desired flavor - cheddar works well) and
1 cubed tomato

1. Boil the potatoes until they're almost tender but still slightly crunchy then rinse in cold water and let them soak until they're cooled.
   
2. In a bowl, add the potatoes with onions, cheese, tomatoes and dressing then stir and cover, refrigerate until they're ready to eat.

Strawberry Lime Chiffon Pie 072007

Strawberry Lime Chiffon Pie

¼ cup of lime juice
1 can of sweetened condensed milk
1 tub of Cool Whip and
1 prepared graham crust

1. Mix the first two ingredients very well and fold into 1 tub of cool whip.
   
2. Add whatever fresh fruit you want and pour into a prepared graham crust.

Delicious Spare Ribs-Crock Pot 072307

Delicious Spare Ribs-Crock Pot

6 pounds of spare ribs (your choice of baby back or side ribs) and
1 bottle of BBQ sauce

1. Cut the spare ribs in 2 bone pieces and place the ribs in the crock pot.
   
2. Cover the ribs with the BBQ sauce and cook covered on HIGH for 5-6 hours.

Chicken Wing Dip 072407

Chicken Wing Dip

16 servings
PREP TIME: 10 Minutes
COOK TIME: 30 Minutes
READY IN: 40 Minutes

2 (8 ounce) packages of cream cheese, softened
3/4 cup of pepper sauce, such as Franks Red Hot
1 cup of Ranch-style salad dressing
2 cups of diced cooked chicken and
1 cup of shredded cheddar cheese

1. Preheat the oven to 350 degrees and in a medium bowl, stir together the cream cheese and hot pepper sauce until it's well blended.
   
2. Mix in the ranch dressing, chicken and cheddar cheese then spread into a 9x13 inch baking dish.
   
3. Bake for 30 minutes in the preheated oven. If oil collects on the top, dab it off using a paper towel and serve with tortilla chips.

Easy Appetizer for Two 072507

Easy Appetizer for Two

6 large scallops or 12 small scallops (frozen scallops are fine)
1 cup of white wine
¼ cup of oil and
1 jar of chunky salsa

1. Marinate the scallops in a ¼ cup of extra virgin olive oil and 1 cup of dry white wine for about five minutes before grilling.
   
2. Grill each side for about 3 minutes and warm the salsa over medium heat.
   
3. Place the individual servings of scallops on small plates, place a large spoon full of warm salsa to the side and sprinkle with chopped parsley. Serve immediately.

Crab Munchies 072607

Crab Munchies

1/2 cup of butter (room temp.)
1/2 cup of cheese whiz
1 1/2 tsps. of miracle whip
1/2 tsp of season salt
1/2 tsp. of garlic powder
1-7oz. can of crab meat and
8 English muffins split

1. Mix all the ingredients together and spread on the muffins right to the edge.
   
2. Place on a cookie sheet then put in the freezer to firm up. Cut into 4 sections and bake at 400 degrees for 10 minutes.

Serve hot.

Easy Chocolate Squares 072707

Easy Chocolate Squares
Prep time: 10-15 minutes

1/2 cup of butter
1 cup of peanut butter
1 16oz. pkg. of semi-sweet chocolate chips and
1 pkg. of Kraft mini marshmallows (coloured)

1. In a large pot, melt the butter and peanut butter on low heat until it's smooth.
   
2. Add in the chocolate chips and when it's all melted and well mixed remove from the heat and add the marshmallows and mix very well until all the marshmallows are covered with the mixture.
   
3. Pour out into an 8x8" square pan that has been lined with plastic wrap (makes for a nice removal when squares are set) and refrigerate for at least one hour.

Quick and Easy Macaroni 073007

Quick and Easy Macaroni

2 cups of water
2 cups of macaroni
1 cup of milk
1 tbsp. of butter
2 cups of shredded cheddar cheese
2 tbsps. grated parmesan cheese
1/2 cup of salsa
A dash of chili powder and
2 cups of browned ground beef (drained)

1. Cook the pasta, milk and butter over medium heat for about 15 minutes or until the pasta is tender.
   
2. Add the shredded cheddar and parmesan cheese and cook until the cheeses are completely melted, stirring often.
   
3. Add in the meat, salsa and chili powder and cook until it's heated through.

Tortilla Wrap Appetizers 073107

Tortilla Wrap Appetizers

10 tortilla wraps
250ml of cream cheese (room temperature)
1 cup of salsa
2 cups of grated cheese (any flavour) and
3 green onions (chopped)

1. Mix all the ingredients together, except the tortilla wraps.
   
2. Spread on the tortilla wraps and roll the wraps and wrap in plastic wrap.
   
3. Let them set in the fridge (make the night before and leave in the fridge overnight).
   
4. Cut the ends off and cut the rest into slices.

Bacon Wrapped Chicken 071107

Bacon Wrapped Chicken

12 servings
1¼ hours
25 min. prep

12 boneless, skinless chicken breast halves
2 (8 ounce) cartons of chive and onion cream cheese
2 tablespoons of butter
Salt and
12 slices of bacon


Flatten the chicken to 1/2" thickness and spread 3 tablespoons of cream cheese over each chicken piece.

Dot with the butter and sprinkle with salt then roll up.

Wrap each with a bacon strip and place seam side down in a greased pan.

Bake uncovered at 400 degrees for 35-40 minutes or until the juices run clear.

Broil 6 inches from the heat for 5 minutes or until the bacon is crisp.

If you are making these ahead for future use, freeze these uncooked on a cookie sheet in your freezer. When solid, wrap and put in a ziplock bag.

To cook from frozen state, thaw before cooking and follow the directions above.