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.
Saturday, November 3, 2007
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
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.
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!
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.
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).
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.
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.
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.
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.
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.
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.
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.
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