Andes Creme de Menthe Chunk Cookies

• 1/2 cup salted butter, softened
• 3/4 cup dark brown sugar
• 1/2 cup white sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp vanilla extract
• 2 eggs
• 1 pks (10oz) Andes Creme de Menthe Baking chips
• 2 2/3 cup sifted all purpose flour

Directions:
1. Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
2. Stir in Andes Baking chips and then flour.
3. Chill for about 1 hour in fridge.
4. measure out about 1 oz of dough, form a ball and slightly flatten.
5. Raise oven rack on level above middle and bake on non-stick baking pans.
6. Bake at 350 for about 8-10 minutes. Leave on pan for about two minutes before removing.

Makes about 4 dozen cookies

Peppermint Crunch Cookies

• 1/2 cup shortening
• 1/2 cup butter
• 3/4 cup brown sugar
• 3/4 cup white sugar
• 2 eggs
• 1 tsp. Baking powder
• 2 1/2 cups flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1 tsp vanilla
• 2 cups oatmeal
• 1 cup coconut
• 1 cup Andes Peppermint Crunch baking chips

Directions:
1. Cream shortening, butter and sugars.
2. Add eggs and vanilla, mix well.
3. Add dry ingredients, mix well
4. Stir in oatmeal, coconut, nuts and peppermint chips.
5. Roll into a ball and slightly flatten on an ungreased cookie sheet.
6. Sprinkle some remaining chips on the top of each cookie.
7. Bake at 350 for 8-10 minutes

Makes 3 dozen cookies.

Monster Cookies

• 6 eggs
• 2 1/4 cup brown sugar
• 2 cups sugar
• 1/2 TBSP vanilla
• 4 tsp baking soda
• 1/2 TBSP corn syrup
• 1/2 lb. butter
• 3 cups peanut butter
• 8 cups oatmeal
• 1/2 lb each: M&M's and Chocolate Chips

Mix all together
Bake @ 375 for 7-8 minutes

Grandma's Cookies

*Tip: Don't over cook
*Tip: Makes 12-13 dozen!

• 1 1/2 cup shortening
• 1 cup white sugar
• 2 cups brown sugar
• 4 eggs
• 1 cup milk
• 1 can applesauce (size of can of beans)
• 2 tsp baking soda
• 5 cups flower
• 2 tsp salt
• 1 tsp cinnamon
• 1 tsp nutmeg
• 6 cups oatmeal
• 12 oz chocolate chips

Directions:
1. Cream shortening, sugar and eggs
2. Add milk
3. Add soda to applesauce and pour into mixture.
4. Sift in dry ingredients together. Add to mixture.
5. Add oatmeal, and stir in chocolate chips.
6. Bake at 375 for 10-15 minutes

Chocolate Chip Cookies

• 2 cups brown sugar
• 2 cups white sugar
• 4 sticks of butter
• 4 eggs
• 1 tsp cinnamon
• 2 tsp baking powder
• 2 tsp baking soda
• 2 tsp vanilla
• 6 1/2 cup flower
• 2 pkg of chocolate chips

Directions:
1. Cream white sugar, brown sugar, butter.
2. Add eggs and vanilla
3. In a separate bowl sift: cinnamon, baking powder, baking soda, vanilla and flour. Once all sifted add to liquid mixture.
4. Add chocolate chips
5. Bake at 375 for 8-10 minutes

No Bake Peanut Butter Cookies

• 2 cups sugar
• 1/2 cup margarine
• 1/2 cup milk
• 3 cups rolled oats
• 6 tsp baking cocoa powder
• 3/4 cup peanut butter
• 1 tsp vanilla

Directions:
1. Mix sugar, margarine and milk in a sauce pan, boil for 1 minute only.
2. Then mix oats and cocoa powder to mixture in #1.
3. Add peanut butter and vanilla to the rest of mixture. Spoon out on wax paper, let sit

Easy Buttercream Frosting

2 lbs powedered sugar
1 cup Crisco
1/2 cup Milk
2 tsp flavoring (Mapaline, Vanilla)
Pinch of Salt

Beat with mixer until fluffy

Smoothie Drink

Two cups water, or one cup water and one cup of ice.
Twho handfuls of spinach, one handful of strawberries and one of frozen bananas or

OOBleck!

1 box Corn Starch
Water

Start with 2 cups corn starch and add 1 cup water. If it is too runny add more corn starch, if it's to dry add more water.

Goulash

1 pkg. macaroni
1 lb. ground beef
1 sm. onion, chopped
1 lg. can tomatoes
1 lg. can tomato sauce
1 (6 oz.) can tomato paste

Boil macaroni as directed on package and drain. Meanwhile, brown beef and onion until tender. Add the remaining ingredients. Mix with macaroni and serve.

Buttercream Frosting-Quick Cooking

1 cup butter softened
8 cups powdered sugar
2 tsp vanilla extract
1/2 to 3/4 cup milk

In a mixing bowl, cream butter. Beat in sugar and vanilla. Add milk until frosting reaches desired consistency.

For Chocolate Frosting:
Substitute 1/2 cup baking cocoa for 1/2 cup of the powdered sugar

Fluffy White Frosting

• 1-1/2 cups sugar
• 2 egg whites
• 1/3 cup water
• 1/4 tsp cream of tarter
• 1 tsp vanilla extract

1. In a heavy saucepan combine sugar, egg whites, water and cream of tartar.
2. With a portable mixer, beat mixture on low speed for 1 minute.
3. Continue beating onl ow speed over low heat until frosting about 8-10 minutes.
4. Pour into a large mixing bowl; add vanilla. Beat on high speed until frosting forms stiff peaks, about 7 minutes.

Baked Cinnamon French Toast

• 12 slices cinnamon bread divided
• 1/4 cup butter softened
• 9 eggs
• 1 quart milk
• 2 cups whipping cream
• 1 cup sugar
• 4-1/2 tsp vanilla extract

Directions:

1. Line the bottom of a greased 13x9 baking dish with six slices of bread. Butter remaining bread; place with butter side up over bread in pan.
2. In a mixing bowl, beat eggs. Add milk, cream, sugar and vanilla; mix well.
3. Pour over bread; let stand for 15 minutes.
4. Place the dish in a larger baking pan. Pour boiling water into larger pan to the depth of 1 in.
5. Bake, uncovered, at 375 for 40 minutes or until a knife insereted near the center comes out clean.
6. let stand for 10 minutes before serving. Top with whipped cream if you like.

Country Brunch Skillet

• 6 bacon strips
• 6 cups frozen cubed hash brown potatoes
• 3/4 cup chopped green pepper
• 1/2 cup cup chopped onion
• 1 tsp salt
• 1/4 tsp pepper
• 6 eggs
• 1/2 cup shredded cheddar cheese

Directions:

1. In a large skillet over medium heat, cook bacon until crisp. Remove bacon; crumble and set aside.
2. Drain, reserving 2 TBS of drippings.
3. Add potatoes, green pepper, onion, salt and pepper to left over bacon drippings; cook and stir for 2 minutes. Cover and cook, stirring occasionally, until potatoes are browned and tender, about 15 minutes.
4. Make siz wells in the potato mixture; break one egg into each well. Cover and cook on low heat for 8-10 minutes or until eggs are completely set. Sprinkle with cheese and bacon.

Reducing Ingredients

Original Amount:Half of recipe: One-third of recipe

1 cup:1/2cup:1/3 cup:
3/4 cup: 6 TBS: 1/4 cup
2/3 cup: 1/3 cup: 3 TBS + 1-1/2 tsp
1/2 cup: 1/4 cup:/2 TBS + 2 tsp
1/3 cup: 2 TBS +2 tsp: 1 TBS+2-1/4 tsp
1/4 cup: 2 TBS: 1 TBS+ 1 tsp
1 TBS: 1-1/2: 1 tsp
1 tsp: 1/2 tsp: 1/4 tsp
1/2 tsp: 1/4 tsp: 1/8 tsp
1/4 tsp: 1/8 tsp: dash

Recommended Storage Times

Bacon, ham, hot dogs, lunch meats or sausage: 1-2 months

Casseroles, cooked meet, gravy, poultry, soups or stews: 2-3 months

Uncooked ground meat, uncooked poultry giblets: 3-4 months

Chops, steaks, or uncooked roasts: 4-12 months

Uncooked poultry parts: 9 months

Uncooked wild game: 8-12 months

Egg substitutes or egg whites, uncooked while poultry: 12 months

Grilled Club Sandwiches

• 4 tsp mayonnaise
• 4 tsp barbecue sauce
• 4 slices French bread
• 2/3 cup shredded cheddar cheese
• 4 thin slices deli ham
• 4 slices tomato
• 4 thin slices deli turkey
• 2 TBS butter, softened

Directions:

1. Combine mayonnaise and barbecue sauce; spread over one side of each slice of bread.
2. Top two slices with half of the cheese; layer with ham, tomato, turkey and remaining cheese.
3. Top with remaining bread. Spread out side of sandwiches with butter.
4. In a skillet, toast sandwhiches over medium heat until bread is lightly browned on both sides.

Meat Loaf Supper

• 1 egg
• 2 TBS milk
• 3/4 cup soft bread crumbs
• 1/2 tsp salt
• 1/2 tsp dried minced onion
• 1/2 tsp dried tarragon
• 1/2 tsp dried thyme
• 1/4 tsp garlic powder
• 1/8 tsp pepper
• 2 thin slices deli ham
• 1/2 cup shredded cheddar cheese
• 2 medium red potatoes, cut into chunks
• 2 medium carrots, halved and cut into chunks

Directions:

1. In a bowl, combine the egg and milk. Stir in the bread crumbs, salt, onion, tarragon, thyme, garlic powder and pepper. Crumble beef over mixture and mix well
2. On a piece of heavy-duty foil, pat beef mixture onto a 9-1/2in.x6-1/2in rectangle. Top with ham and cheese.
3. Roll up jelly-roll style, starting with a short side and peeling foil away while rolling.
4. Seal seam and ends
5. Place in a 11inx7inx2in baking dish coated with PAM.
6. Arrange potatoes and carrots around meat loaf. Bake uncovered at 350 for 30 minutes.
7. Turn potatoes and carrots. Bake 15-20 minutes longer or until meat thermometer reads 160 and veggies are tender.

Nacho Chicken Casserole

• 1 cup cubed cooked chicken
• 3/4 cup crushed nacho tortilla chips
• 2/3 cup condensed cream of chick soup
• 1/2 cup sliced mushrooms
• 1/4 cup sour cream
• 2 TBS 2% milk
• 1 TBS chopped green chilies
• 1/2 tsp chopped jalapeno pepper
• 1/4 cup shredded mozzarella cheese
• 1/4 cup shredded cheddar cheese

Directions:

1. In a bowl, combine the first eight ingredients. Combine the cheeses; stir half into the chicken mixture.
2. Transfer to a 1-qt baking dish coated with nonstick cooking spray.
3. Sprinkle with remaining cheeses.
4. Bake uncovered at 350 for 25-30 minutes or until cheese is bubbly.

Twice-Baked Sweet Potatoes

• 2 large sweet potatoes
• 2 TBS reduced-fat butter
• 2 TBS brown sugar
• 2/3 cup cubed fully cooked lean ham
• 2/3 cup cheese

Directions:

1. Prick sweet potatoes with a fork; microwave on high for 4-5 minutes or until tender.
2. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell.
3. In a bowl, mash the pulp with butter.
4. Stir in brown sugar, cheese and ham.
5. Spoon into potato shells.
6. Place on baking sheet. Broil 4-6 inches from heat for 3/5 minutes or until browned and heated through.

Breakfast Burritos

• 1/4 pound bulk pork sausage
• 1/2 cup cooked diced peeled potatoes
• 2 TBS chopped onion
• 4 tsp canned chopped green chilies
• Dash of pepper
• 2 eggs, lightly beaten
• 1/2 cup shredded cheese
• 2 flour tortillas (warmed)

Directions:

1. Crumble sausage into a skillet; cook over medium heat until no longer pink. Remove sausage with a slotted spoon and set aside.
2. In the same skillet, fry potato and onion until onion is crisp-tender. Add the chilies and pepper.
3. Return sausage to the pan and add eggs; cook and stir until eggs are completely set.
4. Remove from the heat; stir in cheese. Spoon mixture off-center onto tortillas. Fold in bottom and sides and roll up.

Fast Fajita Pitas

• 1/2 medium onion, sliced
• 1/2 medium sweet red or green pepper, julienned
• 1-1/2 tsp fajita seasoning
• 1 TBS olive oil
• 2 slices deli roast beef, julienned
• 2 slices Monterey Jack cheese
• 4 lettuce leaves
• 2 pita breads, halved and warmed
• 1/2 medium tomato, diced
• 2 TBS salsa, optional
• 2 TBS ranch dressing

Directions:

1. In a skillet, saute the onion, red pepper and fajita seasoning in oil until veggies are just tender.
2. Add roast beef; saute 5-6 minutes longer or until beef is heated through.
3. Place a piece of cheese and a lettuce leaf in each pita half; fill with beef mixture and tomato.
4. Serve with salsa and ranch dressing

Chicken Marinara

• 2 boneless skinless chicken breast halves
• 1 pk (3oz) cream cheese, softened
• 1 envelope garlic herb soup mix, divided
• 1/3 cup water
• 1 TBS olive oil
• 3 oz uncooked angel hair pasta
• 1-1/2 cups marinara sauce or spaghetti sauce (warmed)
• 1/4 to 1/2 cup shredded mozzarella cheese

Directions:

1. Cut a pocket in each chicken breast half, leaving meat attached on one side.
2. In a small mixing bowl, beat cream cheese and 2 TSP soup mix until blended. Stuff into chicken pockets; secure with tooth picks. Place in an 8 in square baking dish coated with PAM.
3. Combine the water, oil and remaining soup mix; pour over chicken.
4. Bake uncovered at 375 for 25-30 minutes or until juices run clear.
5. Cook Pasta according to package directions; drain. Divide pasta between to small baking dishes. Top with chicken and marinara sauce; sprinkle with cheese. Bake 5-6 minutes longer or until cheese is melted.

Spinach turkey Wraps

• 1/4 cups spreadable chive and onion cream cheese
• 2 flour tortillas (8in)
• 1/4 tsp garlic powder
• 2 cups loosely packed fresh baby spinach
• 5 oz thinly sliced deli turkey
• 1/2 to 1 cup shredded Monterey Jack cheese
• 3/4 cup julienned sweet red pepper
• 1/4 cup chopped green onions
• 2 TBS prepared ranch salad dressing

Directions:

1. Spread 2 TBS of cream cheese over each tortilla. Sprinkle with garlic powder. Layer each with 3/4 cup spinach, turkey, cheese, red pepper and onions.
2. Top with remaining spinach. Drizzle with dressing.
3. Roll up tightly; wrap in plastic wrap. Refrigerate until serving.

Zesty Lemon Red Potatoes

• 2 medium red potatoes, cut into 1/2 inch cubes
• 1 tsp minced fresh parsley
• 2 tsp olive oil
• 1 tsp lemon juice
• 1/2 tsp grated lemon peel
• 1/4 teaspoon salt
• 1/8 tsp pepper

Directions:

1. Place potatoes in a saucepan and cover with water. Bring to boil; cook until tender.
2. Combine the remaining ingredients in a mixing bowl.
3. Drain potatoes; add lemon mixture and toss to coat.

Scalloped Potatoes with Ham

• 2 tsp butter
• 2 tsp flour
• 1/8 tsp alt
• 1/8 tsp pepper
• Dash Cajun seasoning
• 1/2 cup 2% milk
• 1-1/2 tsp sherry or chicken broth
• 1 tsp Worcestershire sauce
• 1/2 cup shredded cheddar cheese
• 1 medium potato, peeled and thinly sliced
• 1 cup cubed fully cooked ham
• 1/4 cup thinly sliced onion

Directions:

1. In a small saucepan, melt butter. Stir in the flour, salt, pepper and Cajun seasoning until smooth. Gradually add milk, sherry and Worcestershire sauce. Bring to boil; cook and stir for 1 minute or until thickened. Reduce heat; stir in 1/4 cup cheese. Remove from the heat; set aside.
2. Place half of the potato slices in a 1-qt baking dish coated with non stick cooking spray. Layer with ham, onion and half of the white sauce. Repeat layers. cover and bake at 350 for 50-60 minutes or until potatoes are tender. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

Strip Steaks

• 2 beef strip steaks (8oz each)
• 1 garlic clove, halved
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 TBS butter
• 1/4 cup sherry or beef broth
• 1/4 tsp Worcestershire sauce
• 2 TBS chopped green onion

Directions:

1. Rub steaks with garlic and sprinkle with salt and pepper; set aside.
2. Melt butter in a large skillet. Add the sherry or broth, Worcestershire sauce and onion. Bring to boil. Reduce heat; simmer, uncovered, for 5 minutes.
3. Add the steaks and cook over medium heat for 3/7 minutes on each side or until the meat reaches desired doneness.

Parmesan Basil Spaghetti

• 3 oz uncooked thin spaghetti
• 1 TBS olive oil
• 1 TBS lemon juice
• 2 TBS minced fresh basil or 1 tsp dried basil
• 1/8 teaspoon salt
• Dash of pepper
• 1/3 cup shredded Parmesan cheese

Directions:

1. Cook spaghetti according to package directions.
2. In a small custard cup, combine oil and lemon juice. Microwave on high for 20 seconds.
3. Stir in the basil, salt and pepper.
4. Drain spaghetti and place in a serving bowl.
5. Add basil mixture; toss to coat. Sprinkle with parmesan chees.

Veggie-Stuffed Twice-Baked Potato Boats

Ingredients:

Serves 4

• 4 well-cleaned potatoes
• 2 Tbsp. olive oil
• 1/2 cup grated low-fat cheese , such as sharp cheddar or Parmesan
• 1 tsp. Italian herb seasoning
• 1/2 cup frozen broccoli florets
• 1/2 cup shelled frozen peas , thawed
• 1/2 cup sliced frozen carrots , thawed
• 1/2 cup chopped tomatoes
• 2 Tbsp. chopped olives
• Kosher salt and freshly ground black pepper to taste
• 2 slices turkey bacon , cooked until crispy and crumbled

Preheat oven to 350°. Bake the potatoes for 1 hour. Remove and let cool until able to handle. Cut each in half and scoop out the insides to create "boats."

In a large bowl, mix the insides of the potatoes with the butter or olive oil, grated cheese and herbs, and stir until combined. Stir in all veggies, season to taste with salt and pepper and scoop mixture back into each potato half.

Pop back into oven and cook for about 10 minutes, or until cheese is fully melted. Top with salsa or crumbled turkey bacon if desired, or enjoy straight from oven, serving 2 potato boats per person.

Baked Nacho's

Ingredients:

Serves 4

• 8 corn tortillas , torn into large pieces
• 8 ounces cooked kidney beans
• 2 large tomatoes , seeds removed and cut into a small dice (reserve some for garnish)
• 6 ounces mozzarella , torn into small pieces
• 6 ounces grated Monterey Jack , shredded
• 1/4 bunch fresh cilantro , chopped rough (reserve some for garnish)
• Low-fat sour cream or low-fat yogurt to serve

Preheat oven to 375°. Arrange the torn pieces of tortilla on a baking sheet and bake for 7 to 8 minutes or until the tortillas are crispy. Remove from oven and allow to cool slightly.

On an oven-safe serving tray or round baking sheet, lay a layer of tortilla crisps on the bottom. Layer with the beans, tomatoes, cheeses and cilantro. Add another layer of tortilla, and repeat process until all ingredients are used.

Once the nachos are arranged, bake in the oven for 4 to 5 minutes or until the cheese is completely melted. Remove from oven and serve with sour cream or yogurt drizzled over the top, and garnish with reserved cilantro and diced tomato.

Nita's Cinnamon Rolls

• 3 cups milk
• 1 cube margarine
• 3/4 cups sugar and 1 TBS sugar
• 4 TBS Yeast
• 4 tsp salt
• 4 eggs
• cinnamon
• 10 cups flour

1. Scald and cool milk
2. Add Yeast into 1 cup warm water with 1 TBS sugar so it starts to foam.
3. Mix 3/4 cups sugar, 4 tsp salt, 4 beaten eggs.
4. Add milk to sugar mixture, then sift in 10 cups flour.
5. Let raise for 1 hour.
6. Roll out 1/2" thick then spread 1 cup melted butter. Sprinkle cinnamon and sugar all over it. Then roll into a tight long roll. Take thread and cut 1" thick all the way down and place in greased pan.
7. Let raise for 15 minutes, bake @ 350 for 15 minutes.

Frosting:
Brown 1/2 cup butter and 1 tsp vanilla. Remove from heat. Add 2 cups powdered sugar and just enough milk. Beat and spread on rolls while warm. Eat and enjoy. (Add powdered sugar until it's the consistancy you like)

Best Carmel Popcorn

• 2 bags popped pop corn (take kernels out)
• 1/4 cup margarine
• 1 cup brown sugar
• 1 cup light Karo syrup
• 1 cup sweetened condensed milk

1. In a pan put: margarine, brown sugar and Karo syrup. Stir occasionally and boil for about 5 minutes.

2. Add one cup sweetened condensed milk. Stir and cook for 3-5 minutes on stove.

3. Pour over popcorn. Once on popcorn you can layout on wax paper until it cools down. Then make into balls and put saran wrap around it.

(For Carmel Popcorn like Cox Honeyland: add honey, salt, cream, almonds)

CHEWY CARAMEL POPCORN BALLS

Easy Carmel popcorn balls

• 1/2 of 14 oz. pkg. vanilla caramels
• 1 tbsp. water
• 2 tsp. butter
• 7 c. popped popcorn

Combine caramels, water and butter in 4 cups liquid measuring cup. Microwave 1 1/2 minutes. Stir until smooth. Cook popcorn in microwave oven then pour melted caramel over popcorn; mix well. Then shape into balls.

Honey Tip

Honey cooking tips

To bake with Honey
Use Cox's pure raw honey for up to half of the sugar in the recipe
For each cup of honey used: reduce the liquid by 1/2 cup
Add 1/2 teaspoon baking soda
Reduce oven temperature by 25 degrees

To cook with honey

For sauces, marinades, and salad dressings substitute pure honey for up to half the sugar in the recipe.
1 cup of sugar =1/3 to 1/2 cup honey. (If it is a stronger honey you would use 1/3 cup. If it is milder use 1/2 cup)

White Cake Mix (Cake, cupcakes)

• 2 1/2 cups flour
• 1 2/3 cups sugar
• 1 1/4 cup milk
• 2/3 cup crisco
• 1 tsp salt
• 3 1/2 tsp baking powder
• 1 tsp vanilla
• 3 eggs

1. Measure into mixing bowl: flour, sugar, milk, crisco and salt. Beat with mixer on medium speed for 2 minutes.

2. Stir in baking powder, then add milk, vanilla and eggs.

3. Mix on medium speed for 2 minutes then pour into pan.

4. Bake @ 375 for 30-35 minutes.

Mix in a pan Chocolate Cake

• 1 1/2 cups flour
• 1 cup sugar
• 1 TBS vinager
• Dash of salt
• 1 tsp baking soda
• 1/2 tsp red food coloring
• 12 TBS olive oil
• 5 tsp cocoa powder
• 1 cup water
• 1/2 tsp vanilla

Directions:

1. Sift flour, sugar and cocoa into a 9x13 pan. Make two holes (not clear to the bottom) in mixture.


2. In one hold put vinager and food coloring, in second hole put olive oil.

3. Sprinkle salt all over

4. Add 1 tsp soda to vinager

5. Mix water and vanilla and pour over all of mixture, stir DON'T BEAT until smooth.

6. Bake @ 350 for 25-30 minutes.

Frosting:

• 1 stick margarine
• 6 TBS milk
• 1 tsp vanilla
• 4 tsp cocoa powder
• 1 box powdered sugar

1. Melt and boil margarine, milk, vanilla and cocoa.

2. Remove from stove and add powdered sugar. Mix well and spread on cake while hot.

Nita's Brownies and Icing

• 2 cups flour
• 2 cups sugar
• 1 stick margarine
• 4 TBS cocoa
• 1/2 cup shorting
• 1 cup cold water
• 1/2 cup buttermilk
• 1 tsp baking soda
• 1 tsp vanilla
• 1/4 tsp salt
• 3 eggs

Directions:

1. Sift flour with sugar into a large bowl.

2. On stove, melt margarine and cocoa, shorting, and cold water. Bring to boil and pour over flour and sugar. Mix well with beaters and add buttermilk, baking soda, vanilla, salt, and beaten eggs.

3. Mix well pour onto greased cookie sheet (it should be pretty runny). Bake at 400 for 20 minutes.

Icing:

• 1 stick margarine
  
• 3-4 TBSP cocoa
• 5 TBSP milk
• 1 tsp vanilla
• 1 box powdered sugar

Directions:

1. 5 minutes before brownies are done, combine in pan and bring to boil: margarine, cocoa and milk.

2. As soon as it starts to boil take off heat and add vanilla, and powdered sugar.

3. Spread over brownies when removed from oven. Cool before cutting.

Rich, Fudgy Brownies

• 1 cup unsalted butter
• 2/3 cup flour
• 2 cups sugar
• 4 eggs (at room temp)
• 1/2 tsp vanilla extract
• 3/4 cup cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp salt

1. Melt butter in medium size sauce pan over medium heat. Remove pan from heat whisk in sugar, followed by eggs and vanilla.

2. Stir in flour, cocoa, baking powder, and salt, starting slowly to keep ingredients from flying out of pan.

3. Stir until batter is smooth and uniform, about 1 minute. Spread batter into prepared baking ban (add little bit of melted butter and flour so it doesn't stick), fill pan evenly.

4. Bake until toothpick comes out with a few moist clumps clinging to it (about 40 minutes)

5. Let brownies cool completely in pan on rack. Cut into squares serve and ENJOY!

Cupcakes and Frosting- Chelsea T

Ingredients:

For the cupcakes

• 1 1/4 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, at room temperature
• 3/4 cup sugar
• 1 large egg, at room temperature
• 1 large egg white, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup whole milk

For the buttercream frosting

• 3 large egg whites, at room temperature
• 3/4 cup sugar
• Pinch salt
• 8 ounces (2 sticks) unsalted butter at room temperature, cut into 16 pieces
• Seeds from 1/2 vanilla bean
• 1 teaspoon vanilla extract
• Colored decorating sugars or nonpareils, for garnish (optional)

Directions:

For the cupcakes: Position a rack in the middle of the oven; preheat to 350 degrees. Line a standard 12-cup muffin pan with paper or foil cupcake liners.

Whisk together the flour, baking powder and salt in a medium bowl.

Combine the butter and sugar in the bowl of a stand mixer or hand-held electric mixer; beat on medium-high speed for 2 to 3 minutes, until light and fluffy.

Reduce the speed to low; add the egg and egg white separately, beating well after each addition. Add the vanilla extract and beat on low speed to incorporate. Stop to scrape down the bowl as needed.

Add the flour mixture in 3 additions, beating on low speed until just combined and alternating with several additions of milk; scrape down the sides of the bowl as needed. Increase the speed to medium-high and beat for about 30 seconds or just until no traces of flour remain. Do not overbeat.

Divide the batter evenly among the cupcake liners, filling each about three-fourths full. Bake for 18 to 20 minutes, until they are lightly golden and a toothpick inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan on a wire rack for 5 minutes, then transfer the cupcakes to the wire rack and cool for 1 hour.

For the buttercream frosting: Combine the egg whites and sugar in a large heatproof bowl. Set the bowl over (but not touching) an inch or two of water in a large saucepan over medium heat.

Heat the mixture for about 2 minutes, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to the touch (about 160 degrees on an instant-read thermometer). Remove the bowl from the saucepan.

Transfer to the bowl of a stand mixer or use a hand-held electric mixer to beat the egg white mixture on high speed for 6 minutes, until it is fluffy, has cooled to room temperature and holds stiff peaks. The mixture should not look dry.

Reduce the speed to medium-low; add the salt and then the butter, a few pieces at a time, beating well after each addition. If the frosting appears to separate or is very liquid after all the butter is added, increase the speed to high and beat for 3 to 5 minutes, until the frosting is smooth and creamy. Add the vanilla bean seeds and vanilla extract; beat until combined, scraping down the sides of the bowl as needed. Use right away.

Frost the cupcakes with the buttercream. Garnish the cupcakes with the colored sugars or nonpareils, if using.

ChexMix

6 Rice Chex
6 Corn Chex
1 1/2 cups Nuts
1 1/2 cups coconut
1 1/2 cups karo syrup
1 1/2 cups white sugar
1 1/2 cubes of butter

1. Boil Karo, sugar, and butter together for 2 minutes. Pour over mixture and cool on wax paper.

Fiesta Skillet Spaghetti

• 1/2 tsp olive oil
• 1 lb ground chicken breast, skinless
• 1/2 c onions, chopped
• 1/2 c bell peppers, chopped
• 15 ozs tomato sauce
• 4 c water
• 1 env taco seasoning mix
• 8 ozs thin spaghetti, uncooked
• 1/2 c fat-free cheddar cheese, shredded

Directions:

1.Heat oil in a 12" skillet over medium heat. Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and veggies are tender. Stir in water, tomato sauce and taco seasoning mix. Bring to a boil. Add the uncooked spaghetti. Reduced heat covered and simmer until spaghetti is tender, about 25 minutes. Sprinkle with cheese.

Summer time salsa

• 3 (15 oz) cans black beans, drained and rinsed
• 1 (11oz) can Mexican-style corn, drained
• 2 (10 oz) cans diced tomatoes with green chile peppers, partially drained
• 2 bunches green onions, chopped

Directions:

1. In a large bowl, mix together black beans, corn, and diced tomatoes with green chile peppers.
2. Add freshly diced tomatoes and onion. Mix gently, cover, and refrigerate for at least 8 hours before serving.

Serving Suggestion: Garnish with cilantro leaves and lemon wedges. Reduced fat or baked chips optional.

True Love Chocolate Cake

1/4 cup butter, softened
1-2/3 cups sugar
2 eggs
1/2 cup unsweetened applesauce
2-1/4 cups all-purpose flour
2/3 cup baking cocoa
1-1/4 tsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1-1/4 cups water
1 cup (6 oz.) semisweet chocolate chips

FROSTING:
1 pkg. (8 oz.) reduces-fat cream cheese
1/3 tsp. vanilla extract
1 carton (8 oz.) frozen reduced-fat whipped topping, thawed

TOPPING:
3/4 cup flaked coconut
1/2 cup candy hearts
(I topped some of mine with sprinkles and some with raspberries. I made them as cupcakes instead of cake.)

1. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce.

2. Combine the flour, cocoa, bakiing powder, salt and baking soda. Add to the butter mixture alternately with water, beating well after each addition. Fold in chips. Pour into a 13-in. x 9-in. baking pan coated with cooking spray.

3. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

4. For frosting, in a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Beat in vanilla. Fold whipped topping. Frost cake. Refrigerate until serving. Just before serving, sprinkle with coconut and candy.

Pizza Dough

1 Package active dry yeast
1 C warm water (105-115)
2 1/2 C flour
2 T olive or vegetable oil
1 t sugar
1 t salt

Dissolve yeast in warm water in medium bowl. Stir in remaining ingredients. Beat vigorously 20 strokes. Let rest 5 minutes. ( I usually end up dumping it out on the counter and kneading it a few times to make sure it's mixed) The either roll it out and cut for pizza rolls or put on pizza pan and top it with your favorite toppings. Bake at 425 for 15 to 20 minutes for pizza, for rolls anywhere from 12 to 20 minutes just check on it until they are golden brown on the outside and the middle pieces aren't doughy.

Chocolate Chip Cookie Dough Brownies

1	box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
1/3	cup vegetable oil
1/4	cup water
2	eggs
1	pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix
1/2	cup butter or margarine, softened
1	egg
1	container Betty Crocker® Rich & Creamy chocolate frosting

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1.	Heat oven to 350ºF. Spray bottom only of 13x9-inch pan with cooking spray, or grease with shortening. Make brownie mix as directed on box, using oil, water and 2 eggs. Spread in pan.
2.	Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
3.	Bake 35 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool on cooling rack 30 minutes. Frost with frosting. For brownies, cut into 8 rows by 6 rows.

Fried Rice

What you will need:

Cooked Rice

½ pkg bacon- chopped up

½ onion- chopped up

About 4 tbls sugar

2 or 3 tbls of soy sauce

This can all be adjusted as to how much you want to make.

Cook onion in bacon, Then mix in cooked rice and add sugar to taste.

Teriyaki Chicken

What you will need:

½ cup soy sauce

½ cup sugar

½ Tsp Ginger

½ tsp Garlic salt

Mix all ingredients and marinate chicken in for 1 to 3 hours, then bake 1 hour in 375 degrees

Layered Salad (perfect for potlucks!)

What you will need:

1 head of lettuce, or a salad bag of “just lettuce”

½ Cup bacon bits

1 Pkg of frozen peas

Water chestnuts

1 cup mayo

2 tbls sugar

Grated cheese

Layer lettuce on the bottom of glass pan, then bacon bits, peas, and water chestnuts in any order you want, and then mix together the mayo, and sugar, and spread on top of the salad. Then Sprinkle cheese on top.

Taco Salad

Ingredients:

1 lb. ground beef

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup

1/2 cup water

1 pkg. (1.12 ounces) taco seasoning mix

2 tbsp. chopped green chiles

1/2 tsp. ground cumin

1 can (about 15 ounces) kidney beans, rinsed and drained

2 cups tortilla chips

4 cups shredded lettuce

1/2 cup sour cream

1 medium tomato, chopped (about 1 cup)

4 green onions, sliced (about 1/2 cup)

Directions:
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat.

Stir 1/2 can soup, water, taco seasoning, chiles, cumin and beans in the skillet and cook until the mixture is hot and bubbling.

Heat the remaining soup in a 1-quart saucepan over medium heat until it's hot and bubbling.

Arrange the chips on a large serving platter. Top with the lettuce, beef mixture, remaining soup, sour cream, tomato and onions.

Prego® Easy Chicken Cacciatore

Ingredients:

1 tbsp. vegetable oil

1 lb. skinless, boneless chicken breast or thighs, cut into cubes

1 jar (1 pound 9.75 ounces) Prego® Chunky Garden Mushroom & Green Pepper Italian Sauce

8 oz. corkscrew-shaped pasta (rotini), cooked and drained

Directions:
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned, stirring often.

Stir the sauce in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken mixture with the pasta.

Serving Suggestion: Serve with steamed whole green beans and yellow beans and soft wheat dinner rolls. For dessert serve mini-eclairs.

Snickerdoodles

Ingredients

3 Tbs granulated sugar
3 tsp ground cinnamon
18 oz NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough (1 package)

Directions

PREHEAT oven to 325° F.

COMBINE sugar and cinnamon in small bowl. Break dough along pre-scored lines. Roll each square in sugar mixture. Place 2 inches apart on ungreased baking sheets.

BAKE for 15 to 17 minutes or until edges are set but centers are still soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Pizza Stuffed Pockets

Ingredients

• 1/4 cup (50 mL) chopped pepperoni
• 1/4 cup (50 mL) shredded mozzarella cheese
• 2 tbsp. (30 mL) spaghetti sauce
• 1 6-inch (15-cm) pocket-type pita bread

Cooking Instructions

1. In a small bowl, stir together pepperoni, mozzarella cheese and spaghetti sauce. (You can, if you want, include chopped mushrooms, onions, peppers, olives or whatever ingredients you choose instead of all or part of the pepperoni in the recipe. Just try to keep the total amount of ingredients about the same.)
2. With a sharp knife, cut a slit around one side of the pita pocket wide enough to spoon in the filling. Spread apart the sides of the pocket and stuff with the cheese mixture. Press closed and wrap in a layer of foil.
3. Bake at 400 degrees F (200 degrees C) for about 15 minutes or until the cheese has melted and the filling is hot. Unwrap and eat while still gooey and warm or pack in a lunch bag to eat at room temperature.

Chinese Chicken Salad

What you will need:
-Pkg of salad
-Cooked chicken chopped up
-2 pkgs chicken flavored ramon noodles
-1 pkg slivered almonds
- 4 tbls butter
-1/2 cup oil
-1/4 vinager
-1/2 cup sugar ( sometimes i have to add a 1/4 cup more so the dressing taste good, you will probably have to do this)
-2 tbls soy sauce
-2 pkgs of the chicken ramon noodle flavor packets

Brown ramon noodles and almonds in 4 tablespoons of butter. Mix chicken and ramon noodles and almonds into the salad. In a blender mix oil, vinager, suger, soy sauch and chicken flavoring. Pour on top of salad. enjoy!!

Chicken Rice Casserole- From Amy

what you will need:
-Cooked chopped chicken about 2 cups
-Cooked rice, about 6 cups
-1 can cream of chicken soup
-1 package frozen chopped brocoli
-Shredded cheese
-1 cup sour cream
-1 cup mayonaise
If dry add water

Mix all ingredients together, mix cheese in, and layer on top. If you bake this casserole, bake it at 350 degrees for 30 minutes!

Taco Casserole

What you will need:
-Tortilla chips
-pkg hamburger
-1 can of enchilada sauce, or tomato soup
-1 can of cream of chicken
-1 cup water
-cheese

Brown hamburger, drain grease. In a separate pan, layer tortilla chips in the bottom. Mix enchilada sauce, cream of chicken, and water into the hamburger and layer over the chips. Layer however much cheese you want on top. Bake in oven at 350 for 20 minutes.

Meat Balls and Rice

what you will need:

-1 lb hamburger
-2 cans cream of mushroom soup
-2 eggs
-1/2 package of stuffing mix, doesn't matter what flavor
-Garlic seasoning
-Season all Seasoning
-1 Tsp Worcestershire sauch
-cooked rice

Mix meat, eggs, stuffing mix, garlic and season all seasing, and worcestershire sauce all together. when mixed, make into balls, as many as you want, big or small. Then cook the meatballs till they are brown and cooked all the way through. when the meatballs are cooked, mix in cream of mushroom soup, and milk. when heated through serve over rice.

Ranch Dressing

• 1 Qt buttermilk
• 1 Qt mayo
• 2 tsp Parsley Flakes
• 2 tsp Accent
• 2 tsp onion salt
• 1/2 tsp Garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp chives

Mix all together and refidgerate.

Chicken Alfredo

• 2 lbs boneless chicken breasts
• 4 TBS oil
• 1/4 cup butter
• 1/2 cup Parmesan Cheese
• 3/4 cup heavy cream
• salt and pepper
• 1 lb fettucine

1. Heat oil in a 10 in skillet. Cut chicken breasts into strips. Add salt and pepper. Fry on medium heat until cooked through.
2. Melt butter in sauce pan; ad cream and cheese. Cook over low heat, stirring constantly. Do not boil.
3. Cook fettucine in water and mix in chicken and sauce. Drain noodles. Mix all together.

Fruit Jello Salad

• 1 bag of frozen mixed berries
• 1 lg bag of strawberry, "berry" jello mix
• 1 container whipped cream

1. Follow jello mix to make jello.
2. Thaw fruits and put in bottom of dish then let jello set on top. When set put whipped cream on top.

Rolo Cookies

• 2 devils food cake mixes
• 3/4 cup oil
• 4 eggs
• 1 lg bag rollo's

1. Mix cake mixes, oil and eggs until mixed well. Take a spoon full of cake mix, flatten and put a rollo in the middle. Cover rollo with cake mix.
2. Put on greased cookie sheet bake at 350 for 10-12 minutes.

No Bake Cookies

• 1 3/4 cups white sugar
• 1/2 cup milk
• 1/2 cup butter
• 1/4 cup cocoa powder
• 3 cups oats
• 1 cap full of vanilla flavoring

1. Mix sugar, milk, butter, and cocoa powder until it boils. Boil for ONE MINUTE only!

2. Take off unit and add oats. Once mixed if there is still a liquid add oats until you like. Then add vanilla.

Italian Chicken- Crockpot

• 5 chicken breasts
• 1 pkg cream cheese
• 1 pkg dry Italian dressing mix
• 1 can cream of chicken or mushroom soup
• 1 half cube of butter

1. Mix cream cheese, dressing mix, soup and butter all together. Pour over chicken in crockpot
2. 3-4 hours high, 5-6 hours low.

Serve over noodles or rice.

Waffles & syrup

• 3 cups flour
• 5 tsp baking powder
• 1 tsp salt
• 2 TBS sugar
• 4 eggs
• 2 1/4 cup milk
• 1 1/2 tsp vanilla
• 1/4 cup oil

1. Mix flour, baking powder, salt and sugar. Mix well then set aside. 2. Mix eggs, milk, and vanilla. 3. Mix all ingredients together dry and wet. Add oil last.

Syrup

2 cups sugar
1 cup water
1 tsp mapaline

1. Bring sugar and water to boil. Boil until the water is clear and you can't see the sugar anymore. 2. Continue to stir then add mapaline. Let set unil cool

Famous Carmeled Popcorn

• 2 bags popped pop corn (2qts)
• 1/4 cup margarine
• 1 cup brown sugar
• 1 cup light karo syrup
• 1 can sweetened condensed milk

1. Stir margarine, brown sugar, karo syrup and bring to boil for about 5 minutes. Stir occasionally.
2. After brought to boil, add sweetened condensed milk, stir and cook for 3-45 minutes.
3. Pour over popcorn and enjoy!

Beef and Bean Burrito's

1 jar (16 oz.) Old El Paso thick 'n chunky salsa
1 lb. ground beef
1 pkg. (1 1/4 oz.) Old El Paso taco seasoning mix
1 can (16 oz.) Old El Paso refried beans
1 can (4 oz.) Old El Paso chopped green chilies
10 Old El Paso flour tortillas (where available)
3/4 c. shredded lettuce
3/4 c. (3 oz.) shredded cheese

Drain salsa and reserve liquid. In a skillet brown ground beef; drain fat. Add seasoning mix, beans, chilies and liquid from salsa and simmer uncovered 5 minutes. Prepare tortillas using package directions. Spoon 1/3 cup mixture on a tortilla. Top with 1 tablespoon each of salsa, lettuce and cheese. Fold nearest edge of tortilla over to cover filling. Fold in both sides envelope fashion and roll. Makes 10 burritos.

Tip of the Day

Tip Of The Day

If your brown sugar is hard as a rock, place an apple wedge in the container and let it stand.

Hash Brown Casserole

Preparation Time: 15 minutes 12 servings

Ingredients

2 cans shredded cheddar cheese (8 ounces)

6 large eggs,

12 oz NESTLÉ® CARNATION® Evaporated Milk (1 can)

1 tsp salt

1/2 tsp ground black pepper

26 oz frozen shredded hash brown potatoes (1 package)

1 onion, (1 medium)

1 green bell pepper, (small)

1 cup diced ham

Directions

PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish.

COMBINE cheese, egg product, evaporated milk, salt and black pepper in large bowl. Add potatoes, onion, bell pepper and ham; mix well. Pour mixture into prepared baking dish.

BAKE for 60 to 65 minutes or until set.

Easy Chicken & Cheese Enchiladas

			Ingredients: 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1/2 cup sour cream 1 cup Pace® Picante Sauce 2 tsp. chili powder 2 cups chopped cooked chicken 1/2 cup shredded Monterey Jack cheese 6 flour tortillas (6-inch), warmed 1 small tomato, chopped (about 1/2 cup) 1 green onion, sliced (about 2 tablespoons) Directions: Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam-side up in a 2-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion. Tip: Stir 1/2 cup canned black beans, drained and rinsed into the chicken mixture before filling the tortillas.

5 MINUTE CHOCOLATE MUG CAKE

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to feel slightly generous). And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
You are going to print this out straight away, aren't you

Yummy Chocolate Popcorn!

12 c. popped corn (about 2/3 c. popcorn)
1 c. sugar
2/3 c. light or dark corn syrup
2 tbsp. butter
1 (6 oz.) pkg. semi-sweet chocolate pieces (1 c.)
1 tsp. vanilla extract

About 3 hours before serving or up to 1 week ahead:

Preheat oven to 250 degrees. Place popped corn in large open roasting pan, 17 1/4" x 11 1/2"; set aside.

In 2 quart saucepan over medium heat, heat sugar, corn syrup and butter to boiling, stirring constantly. Remove saucepan from heat; stir in chocolate pieces and vanilla extract until chocolate is melted.

Pour hot chocolate mixture over popped corn, stirring to coat well.

Bake popped corn 1 hour, stirring occasionally. Spoon chocolate covered popcorn into another large roasting pan or onto waxed paper to cool, stirring occasionally to separate. Store popcorn in tightly covered containers to use up within 1 week. Makes 12 cups. 60 calories per 1/4 cup.

Meal Schedule

Grilled Chicken Burrito

• 6 oz chicken
• 1/4 cup chopped tomato
  
• lettuce
• avocado
  
• low fat sour cream
• 1 whole wheat tortilla
  

Chicken Ceaser Salad

• 6 oz chicken
• romaine lettuce
• Cesar dressing
• Parmesan cheese
  

Grilled Chicken Burrito

• 6 oz chicken
• 1 whole wheat pita
• low fat cheese
• 1/4 cup tomato, diced
• mayo, mustard

1. Grill chicken, add contents to pita

Tuna Salad

• 6 oz tuna
• 1 slices whole wheat
• 2 cups salad greens
• 2 TBSP Fat Free dressing or Mayo
  

Stir Fry

• 6 oz Chicken
• 1 cup rice
• 1 cup veggies
• soy sauce to taste
  

Soft toco's

• 6 oz chicken
• 2 corn tortillas
• salsa

Fettuccine Alfredo

8 ounces Cream cheese -- cut in bits
3/4 cup Parmesan cheese -- grated
1/2 cup Butter or margarine
1/2 cup Milk
8 ounces Fettuccine (whole wheat)

1. Cook fettuccine then drain

2. In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.

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From the Disney Family Editors: If you're in a hurry, skip the linked meat recipe in the ingredients below and just sautee a pound of lean beef or turkey in a skillet until brown (about 7-10 minutes), and season with salt and pepper. You can also use store-bought crispy taco shells for ease.

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Mother's Day Recipes

Building the perfect taco is a very personal task -- cheese under meat, cheese on top, no cheese at all? This is just our recommendation.

Prep Time:	15 minutes
Ready in:	15 minutes
Yield:	6 servings, 2 filled tacos each
Ease of Prep:	Easy

Recipe Ingredients
	12 EatingWell Crispy Taco Shells
	Lean & Spicy Taco Meat
	3 cups shredded romaine lettuce
	3/4 cup shredded reduced-fat Cheddar cheese
	3/4 cup diced tomatoes
	3/4 cup prepared salsa
	1/4 cup diced red onion

Recipe Directions

1. To assemble, fill each taco shell with (in any order): a generous 3 tablespoons taco meat, 1/4 cup lettuce, 1 tablespoon cheese, 1 tablespoon tomato, 1 tablespoon salsa, 1 teaspoon onion.

beef stroganoff

i love a good beef stroganoff! it is comfort food at it’s best!

if you read my previous post, there is a great recipe for braised beef. [click here]

if you make the recipe for braised beef, and use the leftovers to make this beef stroganoff dish, not only do you get a great flavorful meal, but you can also stretch it out into two meals for your family. and, split up the work.

this is a great recipe for homemade beef stroganoff, and pairing it with braised beef brings a rich gourmet taste to the dish.

read more for the recipe…

{recipe: beef stroganoff}

ingredients

1 lb sliced beef [using leftovers from the braised beef recipe, cut to bit size pieces] *
1 tbs oil
1/2 medium yellow onion, sliced
2 garlic cloves, minced
2 cups sliced mushrooms
2-3 tbs fresh parsley, chopped
1 cup beef stock/drippings [if using braised beef leftovers, use the remaining liquid drippings in the pan, strain first]
1 cup heavy cream
2 tsp corn starch
1/2-1 cup sour cream [depending on preferred thickness]
preferred noodles

directions

in a large skillet, heat oil over medium heat. add sliced onions, garlic, and mushrooms and saute for a few minutes until mushrooms and onions are tender. add 2 tbs of the fresh parsley and stir. whisk corn starch in with the beef stock and add to pan with heavy cream and the sour cream. stir well until incorporated bring to a boil. boil for a few minutes until sauce thickens and add the cooked sliced beef and heat through.

serve over egg noodles and garnish with remaining parsley.

*note: if you did not make the braised beef recipe. you can also make this with 1 lb of beef browned, and store bought beef stock/broth.

Chicken Enchiladas

SUBMITTED BY: IANKRIS PHOTO BY: JenniferJP

"This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take a lot of time."

INGREDIENTS (Nutrition)

• 1 (8 ounce) package cream cheese
• 1 cup salsa
• 2 cups chopped cooked chicken breast meat
• 1 (15.5 ounce) can pinto beans, drained
• 6 (6 inch) flour tortillas
• 2 cups shredded Colby-Jack cheese

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. 
   
3. In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
4. Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

Tropical Hawaiian Haystacks

• 2-4 cups uncooked brown rice
• 2 pkg chicken gravy
  
• 2 large pieces boiled chicken - diced
• 1 can chow mein noodles
• 2 can olives
  
• 1 bag shredded cheese

Lasagna

• 1 pack lasagna noodles
• 1 Jimmy Dean reg. sausage
• I lb. hamburger
• I bottle of Ragu Sauce
• I container cottage cheese
• 1 lb. shredded cheese- Monterey or mozzarellas
• Parsley
• Parmesan Cheese

Preheat oven to 350. Boil noodles for 10 min. Cook together Jimmy Dean sausage and 1 lb. meat. Pour Ragu sauce into meat mixture. Combine 1 lb. of cheese, cottage cheese, and sprinkled parsley. Spray bottom of 9x13 pan.
Layer 4 noodles across. Spread cheese mixture on top of noodles. Layer 4 more noodles. Pour in meat mixture. Sprinkle parmesan on top. Bake for 1 hr. and set for 15 min. Serve with Texas Toast.

Chicken Potato Bake

• 1 broiler/fryer chicken - about 3 lbs. cut up
• 1 pound red potatoes cut into chunks
• 1/2 to 3/4 cup prepared Italian salad dressing
• 1 tbsp. Italian seasoning
• 1/2 to 3/4 cup grated parmesan cheese

Directions:

Place chicken in greased 13 x 9 in baking dish. Arrange potatoes around chicken. Drizzle with dressing, sprinkle with Italian seasoning and parmesan cheese. Cover and Bake at 400 degrees for 20 minutes. Uncover, bake 20-30 minutes longer or until potatoes are tender and chicken juice runs clear. 4 Servings.

Cheesy Chicken Taco Roll-ups

• 8 Taco Bell Home Original Flour Tortillas

• 1/2 cup Taco Thick n' Chunky Salsa
• 2 cups cooked shredded chicken
• 1 cup shredded Colby Monterey Jack cheese
• 2 cups shredded lettuce
  
• 1 large tomato, chopped

Directions:

Heat oven to 350 degrees. Top tortillas with salsa and chicken. Fold in opposites sides of tortillas, then roll up burrito style.

Place seam side down in 8-inch square baking dish. Top with cheese.

Bake 15 minutes or until cheese is melted. Sprinkle with lettuce and tomatoes.

Easy Pork Stir-Fry

• 1 TBSP oil
• 1 lb boneless pork chops (strips)
• 1 1/2 cups water
• 1/2 cups barbecue sauce
• 2 TBSP lite soy sauce
• 2 cups stir fry vegetables
• 2 cups MINUTE rice, uncooked
  
• 4 green onions- sliced

1. Heat oil in large skillet, add pork; cook and stir until cooked through.

2. Add water, barbecue sauce and stir fry veggies mix well. Bring to boil, stir in rice; cover and remove from heat. Let stand 5 minutes, stir in green onions.

20 minute Oriental Chicken and Rice

• 1 TBSP oil
• 4 small boneless, skinless chicken breasts
• 1 can cream of mushroom soup
• 1 1/2 cups water
• 3 TBSP soy sauce
• 2 cups minute rice, uncooked
• 1 pkg (16 oz) frozen stir fry vegetables, thawed

1. Heat oil in large skillet. Add chicken; cover. Cook until chicken is cooked through.

2. Remove chicken from skillet; cover. Add soup, water, and soy sauce to skillet; stir until well blended. Bring to boil.

3. Add rice and vegetables; mix well. Top with chicken; cover. Reduce heat to low; cook 5 minutes or until tender and vegetables are heated through.

Chicken Party Rolls

• 6 oz cream cheese, softened
• 4 TBS soft margarine
• 1/2 tsp pepper
• 2 cups cooked chicken
• 1 (14 oz) can chopped mushrooms (drained)
• 2 cylinders crescent rolls (8 per can)
  

1. Combine cream cheese, butter and pepper until smooth. Stir in chopped chicken and mushrooms.

2. Separate rolls into 16 rolls. Divide chicken equally on each roll. Roll up and tuck corner under.

3. Bake on ungreased cookie sheet 375 for 20 minutes or until brown. If desired serve with chicken gravy or cream of chicken soup diluted. Freezes well after baking.

Shepherds Pie

• 1 lb ground beef
• 1 can peas
• 1 can corn
• 1 medium onion, diced
• 1/3 cup sugar
• 8 medium potatoes (or instant potatoes)
• 2 cups cheddar cheese

1. Mix beef, peas, corn, sugar. Let simmer till heated all the way through.

2. In a 9x13 pan, place meat and mix in bottom of pan. Cover with mashed potatoes and sprinkle cheese on tip.

3. Place in oven on BROIL until cheese is bubbly or light brown.

Cheddar Biscuit Barbecue Casserole

• 1 lb ground beef
• 1/2 chopped onion (optional)
• 1 (16 oz) can brown sugar and bacon barbecue beans
• 1 (10 oz) can tomato soup
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1 can flaky biscuits
  

1. Bring to boil then simmer 5 min

2. In a greased casserole dish, place biscuits on top of mixture in a casserole dish

3. Bake @ 350 for 20-25 minutes, then sprinkle shredded cheese over top.

Tortilla Casserole

• 1 lb hamburger
• 1 chopped onion
• 1 tsp salt
• 3 tsp chili powder
• 1/2 tsp pepper
• 2 small can tomato sauce
• 12 flour tortillas
• 8 oz cream cheese
• 2 cups cheddar cheese

1. Brown hamburger and onion and spices.

2. Mix tomato sauce with 1/4 cup of water. Add to hamburger.

3. Spread 8 oz of cream cheese on tortilla's and roll them up. Put in 9x13 in pan. Cover with meat sauce. Sprinkle with cheese and cover with foil.

4. Bake for 25 minutes at 375.

Sour Cream Enchiladas

• 2 can of cream of chicken soup
• 1 small can diced green chili's
• 16 oz container of sour cream
• 1 bunch green onions
• 1 pkg corn tortillas
• cheddar cheese

1. Mix soup, sour cream, chili's, and chopped onions. Heat in a pan on the stove until warm all the way through. Layer soup mixture and corn tortillas in casserole dish 9x13. (only do 3 or 4 layers). Cover with tin foil.

2. Bake for 30 min @ 375. After timer goes off, uncover and sprinkle cheese on top. Bake for another 30 min uncovered. Cool and serve.