Macaroni Grill Bread

This is a bread recipe that I got from my Father in Law. It is just like the bread they serve at Macaroni Grill. It is sooo Yummy!

Ingredients:

1 T. Dry Yeast
1 T. Sugar
1 Cup warm water (105 - 115 degrees)
2 1/2 Cup white flour
1 t. salt
2 T fresh rosemary, chopped
1 T. canola oil, peanut oil or olive oil
nonstick cooking spray
2 T. butter

Place yeast, sugar and water in large bowl or food processor and
allow mixture to become bubbly. Mix in 2 cups of flour and the salt. Add one tablespoon of
the fresh chopped rosemary. Knead for about 10 minutes by hand or
in food processor about 30 seconds until smooth and elastic. add flour if
necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a
warm place for one hour until doubled.

Punch down dough and divide in half. Let dough rest about 5 - 10minutes.
Spray baking pan or cookie sheet with cooking spray. Shape the
dough into 2 small rounded oval loaves. Melt margarine or butter. Brush over the top
of the loaves. Sprinkle remaining 1 Tabelspoon of rosemary over the
loaves and press lightly into the surface. Let loaves rise again until doubled, about
45 minutes.

Preheat oven to 450 degrees F. Lightly sprinkle course salt over the loaves.
Bake for 20 - 25 minutes, until lightly browned.

This makes 2 loaves.

YOU MUST USE FRESH ROSEMARY!

Wassail

4 c. apple cider or juice

1 cup orange juice

1/2 c. fresh lemon juice

1/2 c. sugar

1/4 tsp. ground cloves

1/4 tsp. allspice

1/4 tsp. cinnamon

Combine in a saucepan. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Makes about 6 cups.

Tomato Basil Soup

1 onion chopped
2 carrots grated
3 Tbs. butter
3 - 14.5 oz cans diced tomatoes
1/4 cup chopped fresh basil
(or 3 Tbs. dry basil)
2 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
3 tsp. ckn bouillon (or 3 cubes)
3 cups water
3 Tbs. uncooked a cini di pepe
3/4 cup whipping cream

Saute onion and carrots in butter in medium saucepan until onion is translucent. Add tomatoes, basil, sugar, salt and pepper. Bring to a boil and reduce heat. Simmer covered for 10 min. Cool completely. Process in blender until smooth. Add chicken bouillon and water to a boil in small saucepan. Add pasta and reduce heat. Cook 7 minutes or until pasta is all dente (or double in size). Add pureed mixture. Add whipping cream. Cook until heated through.

Chile

1 lb hamburger
1/2 cup chopped onion
3/4 cup water (if desired, we like our chile thick, so I usually don't add this much water)
1/2 c green pepper (chopped)
3 tsp chili powder
1-2 minced garlic cloves
28 oz can diced tomatoes
1 can tomato soup
6 oz can tomato paste
4 oz chopped green chilies
15 oz can kidney beans

Brown the hamburger with the onion. Throw everything in the crock pot. Cook 6- 8 hours on low. Serve with chips & grated cheddar cheese

Italian Spaghetti Sauce (Crock Pot)

2 lbs Ground Beef or Bulk Italian Sausage
3 medium onions, chopped (2 1/4 cusp)
2 cups sliced fresh mushrooms (6 ounces)
6 garlic cloves, finely chopped (I do less)
1 can (28 oz) diced tomatoes, undrained
1 can (29 oz) tomato sauce
1 can (12 oz) tomato paste
2 tbsp dried basil leaves
1 tbsp dried oregano leaves
1 tbsp sugar
1 tsp salt
1/2 tsp pepper
1/2 tsp crushed red pepper

1. Cook hamburger, onions, mushrooms and garlic in 12 inch skillet over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.

2. Spoon hamburger mixture into 5-quart slow cooker. Stir in remaining ingredients.

3. Cover and cook on low heat setting 8 to 9 hours, or until vegetables are tender.

This recipe makes a lot, but I always freeze half of it - it freezes really well!!

Frosted Pumpkin Cookies

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 1 cup canned pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 3 tablespoons milk
• 1 tablespoon melted butter
• 1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Ham Casserole

1 cup diced ham
1/2 of a big package of egg noodles - cooked
2 cans mushroom soup
3/4 cup milk
2 tsp. dried onion
1 1/2 cup shredded cheddar cheese

Combine all ingredients. Top with buttered crumbs. Bake for 30 mins @ 400 degrees.
Serves 6 to 8 people

Chicken Spaghetti

1 (7 oz.) pkg. spaghetti
1 1/2 cups shredded, cooked chicken
1 1/2 cups shredded cheese, divided
1 can cream of chicken soup
1 cup milk

Break spaghetti and cook until tender; drain. In pan you cooked spaghetti in, combine 3/4 cup cheese, the soup, and milk. Stir in the chicken and spaghetti. Transfer this to an 8x8 inch baking dish. Sprinkle on remaining 3/4 cup cheese. Bake, uncovered, at 350 degrees about 20 minutes, until heated through.
Yeild: Serves 4

Sloppy Joes

Steph's been waiting for this one for a very long time. Sorry for making you wait.

Makes 24 sandwiches

3 lbs. ground beef

1 lrg. onion coarsely chopped

3/4 c. chopped celery

1 c. BBQ sauce

1 can sloppy joe sauce

24 hamburger buns

Cook beef and onion on stove top, over med heat, stirring occasionally, until beef is brown, drain.

Mix beef mixture and remaining ingredients except buns in slow cooker.

Cover and cook on low heat setting 7 to 9 hours (high heat setting for 3 to 4 hours) or until vegetables are tender.

Uncover and cook on high heat setting until desired consistency. Stir well before serving. Fill buns with beef mixture.

Truffle Brownie Cups

This recipe comes from a Pampered Chef Recipe Collection

Nonstick cooking spray with flour
1+2/3 cups semi-sweet chocolate morsels, divided
2 Tablespoons butter (do not substitute margarine)
1/2 cup sugar
1 egg
2/3 cup all-purpose flour
3/4 cup heavy whipping cream
Assorted garnishes such as orange zest, maraschino cherries, toasted sliced almonds and whipped topping (optional)

1. Preheat oven to 325 degrees F. Spray wells of Deluxe Mini-Muffin Pan with nonstick cooking spray with flour. Place 2/3 cup of the chocolate morsels and butter into Classic Batter Bowl (I use my glass liquid measuring bowls). Microwave on HIGH 40-60 seconds or until smooth, stirring after each 20-second interval. Add sugar and egg to batter bowl; mix until blended using Small Mix 'N Scraper. Add flour; mix just until flour is incorporated. Using two teaspoons, divide batter evenly among wells, filling wells about two-thirds full. Using Mini-Tart Shaper, gently tap batter to creat level tops. Bake 10-12 minutes or until edges are set. (DO NOT OVERBAKE).

2. Meanwhile, pour cream into Easy Read Measuring Cup; microwave on HIGH 1-2 minutes or until hot. Pour cream into clean batter bowl with remaining 1 cup chocolate morsels; whisk until smooth with Stainless Whisk. Place batter bowl into freezer 10-12 minutes or until mixture is cool and starting to thicken, stirring after each 5-minute interval. Spoon ganache into resealable plastic bag.

3. Remove pan from oven to Stackable Cooling Rack; cool 2 minutes. Press tops of brownies with Mini-Tart Shaper to make indentations. Cool in pan 3 minutes. Carefully remove brownies from pan. Trim corner of bag sing Utility Knife to allow ganache to flow through. Pipe ganache evenly into brownie cups. Garnish as desired.

Yield: 24 servings

Hamburger Green Bean Casserole

Steph asked that I post this recipe. It's so easy & one of our favorites.

Ingredients:
1 # ground beef
1 can cream of mushroom soup
1 can cut green beans, drained
8 servings of prepared instant mashed potatoes
2 cups shredded cheddar cheese
paprika (optional)

Brown the meat and drain. Mix with soup. Spread mixture on the bottom of a 9x13 pan. Spread green beans on top, then mashed potatoes, then cheese. Sprinkle paprika on top.

Bake in the oven at 375 degrees for 30 minutes or until cheese is melted.

Sausage and Summer Squash

This was another recipe that Jami had. It was quick, easy, and really good. Great summer recipe!

Ingredients

* 1/3 to 1/2 cup bottled Italian salad dressing
* 2 cloves garlic, minced
* 12 oz. cooked Polish sausage links, halved lengthwise, sliced diagonally
* 3 small yellow summer squash and/or zucchini, quartered lengthwise
* 4 wedges Italian flat bread, split
* 1/4 cup sliced green onions
* Fresh oregano leaves
* 1/4 cup coarsely shredded Parmesan cheese (optional)

Directions

1. Preheat broiler. In small bowl combine dressing and garlic. In extra-large skillet cook sausage and squash in 2 tablespoons of the dressing mixture for 8 to 10 minutes or until sausage is heated through and squash is almost tender, stirring occasionally.

2. Meanwhile, place bread on broiler pan; brush with 1 tablespoon of the dressing mixture. Broil 3 to 4 inches from the heat for 1 to 2 minutes, until lightly toasted.

3. Serve sausage and squash with toasted bread. Drizzle remaining dressing; sprinkle green onions and oregano. Pass Parmesan cheese. Serves 4.


Note: I didn't know what Italian Flat bread was. I used sourdough bread and it tasted great! I think any toast would do. Also, I didn't use fresh oregano leaves (I sprinkled a little of the ground cumin over it. I also used smoked Turkey sausage and it was delicious (a little healthier too).

Prego Skillet Chicken Parmesan

This is another easy recipe and is good for summer (because it's on the stove top).

1/4 c. grated parmesan cheese
1 1/2 c. Prego traditional Italian sauce
1 T. olive oil
6 skinless, boneless chicken breast halves
1 1/2 c. shredded mozzarella

1. Stir 3 T. Parmesan cheese into sauce.
2. Heat oil in 12' skillet over medium-high heat. Add chicken and cook for 10 min. or until it's well browned on both sides.
3. Pour sauce mixture into skillet. Turn chicken to coat. Reduce heat to medium. Cover and cook for 10 min. or until chicken is cooked through.
4. Sprinkle mozzarella cheese and remaining Parmesan cheese over chicken. Let stand for 5 minutes or until cheese melts.
5. Serve on top of spaghetti noodles (or linguine)

Tuna Salad

This is another great summer salad! However, it makes a lot (it's intended for a big gathering) so I always half the recipe!

12 oz. elbow or small shell pasta, cooked, drained and cooled.
4 cans tuna, drained
2 c. celery chopped
2 cans olives, sliced or chopped
1/2 red pepper
1/2 green pepper
1 c. cubed cheddar cheese
1-2 c. frozen peas, thawed (depending on how much you want)

Dressing:
1 1/2 c. miracle whip
3/4 c. sour cream
1/2 c. milk
1 t. salt
1/2 t. pepper
1 t. basil
1/2 t. dill weed
1/2 t. paprika
1/2 t. onion powder

Sweet and Sour Meatballs over Rice

This is Allison's recipe. I thought it was really good and very easy!

Frozen Meatballs (Allison said she just eyeballs it. I used 1/2 of the big package.)
1 cup brown sugar
3 tsp corn starch
1 cup water
1/2 cup ketchup
1/2 cup vinegar
1/2 tsp paprika

Mix together brown sugar & corn starch. Add other ingredients. Heat in the microwave 2-3 minutes. Pour over frozen meatballs. Cook in the crock pot on low 2-4 hours, until meatballs are heated through. Serve over rice.

Slow Cooker Beef Stroganoff

2	pounds beef stew meat
1	cup chopped onion
1	can (10 3/4 ounces) condensed cream of golden mushroom soup
1	can (10 3/4 ounces) condensed cream of onion soup
1	jar (6 ounces) Green Giant® sliced mushrooms, drained
1/4	teaspoon pepper
1	package (8 ounces) cream cheese, cubed
1	container (8 ounces) sour cream
6	cups hot cooked noodles or rice

	In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper.
	Cover and cook on low heat setting 8 to 10 hours or until beef is very tender.
	Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles. I sometimes use hamburger if I don't have stew meat. I tastes just as good and is sometimes less expensive.

Cowboy Salsa

1 can black beans
1 can black eye-peas (sometimes called purple hull peas)
1 can Rotel tomatoes
1 can corn
2 small avalcados (cubed)

Italian Dressing to taste, I ususlly use a little more than a third of the bottle.

Drain all the water out of the cans so that its not soupy. Serve with tortilla chips.

It is really easy! Enjoy!

Homemade Granola

3/4 cup brown sugar
1/3 cup vegetable oil
1/3 cup honey
5 cups oatmeal
1/2 cup dry milk
3/4 tsp. cinnamon
pinch of salt
1/2 cup raisins

Mix brown sugar, oil and honey in a saucepan. Bring to a boil and heat until the sugar is dissolved. Combine dry ingredients in a large cake pan. Pour syrup over dry mixture and mix well. Bake at 375° for 10 minutes. Stir occasionally. Let cool in pan. Add raisins and stir. Store in an airtight container. You can also add wheat germ, coconut, nuts, dates and other dried fruit but this will increase the cost of the granola. Makes 5 cups.

Sometimes I add whole flax seed, banana chips, or c raisins. Be creative. It is good with milk, yogurt or just plain.

Jami's Red Chicken

4 chicken breasts
1/2 c. Catalina salad dressing
1/2 c. apricot jam
2 tbs. onion soup mix
salt and pepper

Salt and pepper both sides of the chicken breasts. Spray crock pot with non sick cooking spray to make clean up easier. Place chicken in crock pot. Mix dressing and jam together and pour over chicken. Sprinkle with soup mix. Cook on low for about 4 hours, turning chicken once or twice. I usually do this in a baking dish in the oven, but I decided to try it out in the crock pot and it turned out just as yummy. This is also a Dottie recipe.

Jami's Creamy Pasta Salad

Ok this one is a little difficult to write down because I usually just throw it together until it looks and tastes right. But Here it goes by Amy's special request.

1 box tri- colored Rotini pasta, cooked
1 tbs sweet relish
1/4 c. chopped onions
3 drops pepper sauce
1 - 1/2 c salad dressing
1/4 c yellow mustard
salt and pepper to taste.

Mix all ingredients, except pasta, together in a large mixing bowl. Add pasta and mix well. Should have a nice creamy pastel yellow color and taste delicious. Tweak it as desired. I actually can't take any credit for this recipe. My Grandmother made it up and I just figured it out. Maybe I should have named it Dottie's Creamy Pasta Salad.

Grilled Turkey or Chicken

Turkey roast or chicken
2 cans lemon-lime soda
1 c soy sauce
1 c oil
garlic salt to taste (dash)

Combine liquids and salt. Cut up turkey into chunks or use turkey or chicken breasts. Pour marinate sauce over turkey and allow to sit 8 hours. Put turkey chunks onto skews and barbecue. Place turkey breasts over low flame and grill for 30-45 min. to desired doneness.

Just a note: The recipe doesn't say how much chicken or turkey. However, it marinades quite a bit, probably 3 lbs or more. As long as the marinade covers all the meat, it's fine.

Chicken Pasta Salad (great summer recipe)

2 cups (500 mL) raw rotini or other medium pasta shape (or 3 cups/750 mL cooked)
2 cups (750 mL) cooked chicken (leftover grilled, roast or rotisserie is fine), cut into 1/2-inch (0.5-cm) cubes
1/2 cup (125 mL) cheddar, Swiss or Monterey Jack cheese, cut into cubes
2 green onions, chopped
1 small green or red pepper, chopped
1/4 cup (50 mL) finely chopped parsley
1/4 cup (50 mL) mayonnaise
1/4 cup (50 mL) plain yogurt
2 tsp. (10 mL) cider vinegar
1 clove garlic, minced
1/2 tsp. (2 mL) salt
1/4 tsp. (1 mL) black pepper
Also add any cooked vegetables you want. I added peas and broccoli (it was delicious)!

Cooking Instructions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but not mushy. Drain, then rinse well under cold running water and drain again very thoroughly. Transfer to a large bowl.
2. To the pasta, add the chicken, cheese, green onions, green or red pepper and chopped parsley. Toss to mix.
3. In a small bowl, whisk together the mayonnaise, yogurt, vinegar, garlic, salt and pepper. Pour over the salad and toss well to coat everything with dressing. If you're making this salad to serve later, add the dressing at the last possible moment before serving. (Pasta has a tendency to absorb dressing as it sits.) Leftovers can be revived with a bit of additional dressing at serving time.

Just a note: It's better if it is served cold! Combine everything, except dressing, and place in the fridge 1/2 hr. before serving. Pour dressing right before serving.

Brownie Sheet Cake or Texas Sheet Cake (since we're in Texas)

Here's the recipe for that sheet cake I made for the BBQ. I hope you all enjoy!

1/2 c margarine
1/2 c milk
1 c water
1/2 c oil
1/4 c cocoa
2 c flour
2 c sugar
1 t soda, 1/4 t salt
2 eggs
1 t vanilla

Combine margarine, milk, water, oil and cocoa and bring barely to a boil. Remove from heat. Combine dry ingredients, add liquids, eggs and vanilla. Grease a large cookie sheet. Bake at 375 for 20 min. Let cake cool!
FROSTING: 1/2 c margarine, 1/2 c milk, 4 T cocoa, 4 c powdered sugar, and 1 t vanilla. Combine the butter, milk, and cocoa then bring to a small boil. Add sugar and vanilla. Pour onto cake while hot.

Peanut Butter Bars

1/2 cup melted butter
2/3 cup graham cracker crumbs (4 whole sticks or 16-1/4)
1 cup peanut butter
2 cups powdered sugar

Mix all ingredients and spread in 8x8 pan and frost with melted chocolate chips or melted vanilla or chocolate bark.

Note: I put the 4 whole sticks in a ziploc bag and use a rolling pin to make them into tiny crumbs.

Cornbread

Mix together:
1 c melted butter
1 1/3 C sugar
2 C water with 1 tbsp vinegar
4 eggs
1 tsp salt

Add to mixture & stir: 1 ¼ cup cornmeal

Mix together & add to above:
2 ¾ C flour
1 ½ tsp b. powder
½ tsp b. soda

Bake 375 for 30 min (9x13 pan)

Big Batch Vegetable Soup

This is a yummy soup recipe that I found online.

2 tbsp olive oil
2 cups chopped onions
1 cup thinly sliced carrots
2 tsp Italian seasoning
Salt and ground pepper, to taste
3 (14.5 oz) cans reduced-sodium vegetable or chicken broth
1 (28 oz) can diced tomatoes, with juice
1 tbsp tomato paste
8 cups mixed fresh or frozen vegetables, such as: carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)

Heat oil in large stockpot over medium heat. Add onions, celery and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until oneions are translucent, 5-8 minutes.

Add broth, tomatoes, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.

Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20-25 minutes. Season with salt and pepper, as desired.

Cottage Cheese Salad

I don't normally buy cottage cheese since none of my family is a huge fan of it. I can eat it plain but I don't think it is the best. However, if there is a sale at H.E.B. like buy sour cream get a free cottage cheese I get it or vice versa if I need sour cream. Anyways, I really like this salad and it uses up the cottage cheese that I get. Enjoy!

Cottage Cheese Salad
(It may sound gross but I really like it and I am not a huge fan of plain cottage cheese.)

1 (3 oz.) pkg. lime jello
1 (3 oz.) pkg. lemon jello
1/2 c. sugar
1 big can crushed pineapple
1 pint very hot water (2 cups)
1/2 pint whipping cream (small)
1 carton cottage cheese (2 cups or 1 pint)

Dissolve jello and sugar in hot water. Put in a 9x13 pan, and add pineapple to jello. Put in refrigerator until it starts to thicken (barely set). Whip whipping cream until it becomes thick (cool whip like). Then stir (fold) in cottage cheese and whipped whipping cream and put in refrigerator.

Note: Whipping the whipping cream works best with cold bowl and beaters. I usually put them in the freezer for a little while before I use them to whip the whipping cream.

Pie Crust

When Jami gave me the Chicken Pot Pie recipe that she posted I didn't have a recipe for pie crusts. Since you all are better cooks then I, you probably don't need this but I thought I would post it anyways. This is the recipe Jami gave me and I use for the pie crust when I make the previously posted Chicken Pot Pie. Since I made Chicken Pot Pie tonight I thought I would post this.

Chicken Pot Pie Crust
2 cups flour
1/2 tsp. salt
2/3 cup shortening
6-7 Tbls. ice water

Cut shortening into flour and salt until it looks like corn meal. Add all the water and mix until moist. Divide into 2 balls then roll out.

Note: Jami told me that if you put the ball of dough in the fridge for a little while before actually rolling it out it works better.

Chicken Pot Pie

1/3 C. margarine or butter
1/3 C. flour
1/3 C. chopped onion
1/2 tsp. salt
1/4 tsp pepper
1 3/4 cups chicken broth
2/3 c. milk
2 cups cut up- cooked chicken
1 1/4 cup frozen vegetables ( I use California blend: carrots, broccoli, and cauliflower.)
2 pie crusts (9 inches)

Melt butter over low heat. Stir in flour cook until bubbly stirring constantly, add onion, salt and pepper. Blend. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir for 1 min. or until mixture thickens. Add chicken and vegetables (cook first).Pour into prepared shell. cook at 425 degrees for 30 - 35 mins.

You can use fresh vegetables be sure to steam before adding them to the pie filling. Enjoy!

Pork Chops and Apples

6 pork chops, 1/2 inch thick
3 or 4 unpeeled apples, sliced
1/4 cup firmly packed brown sugar
1/2 teaspoon cinnamon
2 tablespoons margarine or butter

Heat oven to 350. Grease a rectangular baking dish.
Spray skillet with non-stick cooking spray and cook pork about 5 minutes, turning once, until brown.
Place apples in baking dish, sprinkle with brown sugar and cinnamon. Dot with butter. Top with pork. Cover and bake for 1 hour or until pork is slightly pink in center and apples are tender.

Pizza dough

1 cup hot water
3 1/4 c. flour
2 Tbsp. sugar
1 tsp. salt
1 Tbsp. yeast
1 egg
2 Tbsp. oil (tastes best with olive oil, but is still really good with veggie oil).

Mix all together and knead. Roll out and add your favorite sauce and toppings. Bake at 425 for 15 minutes. (If you use a preheated pizza stone, only bake it for 10-12 minutes.)

Chicken Rolls

8 oz box of Cream Cheese
1/4 cup butter, softened (but not too soft!)
1/2 cup melted butter
1/8 tsp black pepper
2 cups cooked cubed chicken breasts
4 oz can mushrooms (optional)
2 cans Pillsbury crescent rolls
2/3 cups seasoned stuffing crumbs (crushed well - I put them in a ziplock bag and use a rolling pin)

Cream the cheese, 1/4 cup butter and pepper. Stir in chicken & mushrooms. Roll out the crescent rolls slightly. Place a large spoonful of chicken mix on wide end of the roll & roll up. Dip each roll in melted butter and then roll in crushed stuffing mix. Bake at 325 for 25 minutes.

Sauce: 1 can cream of chicken soup thinned slightly with milk. Heat and add 1/2 cup sour cream. Heat again. (Or we've done it without the sauce and with bbq sauce or just sour cream as a topping and it's yummy too. Gravy would probably be good too maybe.)

Note: Mike doesn't like stuffing very much and so I've done it where I just roll it in the butter and without the stuffing and it's yummy that way too!

Baked Quesadillas

1 cup strips of cooked chicken
1 cup shredded monterey jack cheese
1/2 cup Ranch dressing
1/4 cup diced green chiles, rinsed & drained
4-6 (9in) tortillas, heated
Salsa, sour cream, guacamole (optional)

Combine meat, cheese, ranch, and chiles in bowl. Place about 1/2 cup mixture on each tortilla; fold in half to seal. Put quesadillas on baking sheet. Bake 350 degrees for 15 min. until cheese is melted. Top with salsa, sour cream and guacamole, if desired.

Sidenote: I got this yummy recipe from a friend about 2.5 years ago. I have meant to make it many times but never became brave enough. I finally made it last night. It was really easy and really yummy. I was quite surprised how good it tasted and it wasn't spicy hot like I thought. I folded them in thirds instead of in half and put a tooth pick in them before I baked it. They turned out really good.

Smokey-Flavored Barbecued Ribs

3 1/2 lbs. pork loin back ribs (good on any kind of rib)
1/4 cup packed brown sugar
1/2 tsp. pepper
3 tbls. liquid smoke
2 cloves garlic, finely chopped
1 tsp salt
1 medium onion, sliced
1/2 cup cola
1 1/2 cups barbecue sauce

1. Spray inside of 5-6 quart slow cooker with cooking spray.

2. Remove inner skin from ribs. Mix brown sugar, pepper, liquid smoke, garlic, and salt; rub mixture into ribs. Cut ribs into about 4 inch pieces (or small enough to fit into the crock pot). Layer ribs and onion in slow cooker. Pour cola over ribs.

3. Cover and cook on low heat setting 8-9 hours or until ribs are tender. Remover ribs from cooker. Drain liquid from cooker and discard.

4. Pour barbecue sauce into shallow dish. Dip ribs into sauce. Place ribs in cooker. Pour any remaining sauce over ribs. cover and cook on low heat setting 1 hour.


Side suggestions: coleslaw or potato salad, baked beans, and buttermilk biscuits.

Yummy Pork Chops

Place pork chops in a single layer in a baking dish. On each pork chop place:
1 slice of onion
1 slice of lemon
1 Tbsp brown sugar
1 Tbsp ketchup
Cover with foil. Bake at 350 for 1:15-1:30. Take the cover off for the last 10 minutes.

Italian-style Chicken Rolls

4 skinless, boneless chicken breasts
Thin slices Swiss cheese
Thin slices lean ham
1 tsp. paprika
6 T. bread crumbs
2 T. grated parmesan cheese
1/4 tsp. garlic salt
1/2 tsp. dried oregano
1/2 tsp. dried basil
3 T. melted butter

1. Pound each chicken breast to 1/4 in.
Cut cheese and ham slices into halves. Preheat oven to 350.F.
2. Layer cheese and ham on chicken; roll to enclose filling. Secure with toothpicks.
3. Mix paprika, bread crumbs, Parmesan, garlic salt, oregano, and basil in a shallow dish. Dip chicken rolls in butter, roll in crumb mixture to coat.
4. Place rolls seam sides down in a baking dish. Bake for 25 min. or until chicken is cooked through and golden brown.

Notes:
Prep. time: 20 min.
Cook time: 25 min.
Can serve cold with creamy salad dressing.

Swiss Chicken Casserole

6-8 chicken breasts
6-8 slices Swiss Cheese
2 cans cream of chicken soup
1 c. sour cream
1/2 c. milk
2 boxes Stove Top chicken Stuffing(prepared)
1/4 c. margarine (melted)

Place cooked chicken in a 9x13 inch pan and place swiss cheese slices on top. In a bowl mix together soup, milk, and sour cream. Spread on top of chicken. Place prepared stuffing on top. Sprinkle melted margarine over the stuffing (This is optional). Bake at 350 for 45 minutes. After 30 min. if stuffing is beginning to brown or burn, place foil on top and continue to bake.

Just a note:
I usually half the recipe because it makes a lot. I just use an 8x8 pan. Enjoy!

Homemade Blueberry Muffins

2 cups flour
1 cup white sugar
3/4 cup butter

Sift & blend as for pastry (I just use 2 knives to cut the butter into the flour/sugar). Reserve 1/2 cup of it for topping.

In a separate bowl mix the following together and then add to above ingredients.

1 cup sour milk (milk + 1 tbsp vinegar) or buttermilk
1 tsp baking soda
1 egg

Mix the two together and blend only until moist (the batter may still be lumpy). Fold in 1/2 cup frozen blueberries (I do a little more).

Spoon into muffin cups 3/4 full & sprinkle the reserved topping on top.

Bake 350 for 15-20 minutes. Yields 12-15 muffins.

Chicken Dressing Casserole

Stuffing:
4 cups stuffing (1 bag Peppridge Farm Herb)
1 cup butter
2 cups ckn broth

Filling/Middle:
2 - 10oz cans condensed cream of ckn soup
1 cup Mayo
2/3 cup milk
3 cups ckn or tky cut into pieces
1 cup peas
4 stalks diced celery
1/2 onion minced
1 tsp. thyme

1. Mix stuffing, melted butter and broth.
2. Put half in bottom of casserole dish.
3. In a bowl mix soup, mayo, milk, ckn or tky, peas, celery, onion, and thyme.
4. Pour into casserole dish.
5. Add remaining stuffing on top.
6. Bake at 400 for 30 min. or until bubbling.

Crockpot - Chile

(Jami's Recipe)

1 lb beef
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 can (28 oz) diced tomatoes, undrained (I drain mine)
1 can (15oz) tomato sauce
2 Tbsp. chili powder
1 1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. pepper
1 can (15 to 16 oz.) kidney beans drained & rinsed

1.) Cook beef in 12in skillet over medium heat, stirring occasionally, until brown: drain.
2.) Mix beef and remaining ingredients except beans in 3 1/2 to 6qt. slow cooker.
3.) Cover and cook on low heat setting 6 to 8 hours (or high heat setting 3 to 4 hours) or until onion is tender.
4.) Stir in beans. Cover and cook on high heat setting 15 to 20 min. or until slightly thickened.
Cook Time: Low 6-8 hours, High 3-4 hours.
Finishing Cook Time: High 15-20 minutes.
We put shredded cheddar cheese in it and eat it with corn chips.

Cinnamon Rolls

(This is Jami's Recipe)

1 cup warm water (110-115 degrees)
1/3 cup oil
1/4 cup sugar
2 Tbsp yeast
1 egg
1 tsp. salt
3-4 cups flour (about 3 1/4)

Mix warm water, sugar, oil and yeast together. Let rest 15 min., then add egg, salt and flour. Mix and knead into a medium soft dough. Let rise 10-20 min. Roll out and spread filling on and then roll up. Cut to make cinnamon rolls. (I use floss, it works wonders.) Put into greased pan and let rise 10-20 min. Bake 10 min. at 425 degrees.

Filling:
(This is what I use)

3 Tbsp cinnamon
1 cup brown sugar (packed)

Mix cinnamon and brown sugar together in separate bowl. After rolling out the dough spread a very generous amount of margarine on the dough. Then sprinkle filling mix on the butter and roll up.

Vanilla Buttercream Frosting

3 cups powdered sugar
1/3 cup butter or margarine (softened)
1 1/2 tsp. vanilla
1/2 Tbsp milk

Mix sugar and butter in medium bowl with spoon or mixer on low speed. Stir in vanilla and 1 Tbsp. of milk. Gradually beat in enough remaining milk to make frosting smooth and spreadable.