Friday, March 14, 2008

No Bake Cookies
4c. sugar
1/2c. cocoa
1c. evaporated milk
1/2t. salt
1c. butter
6 c. oatmeal
1c. peanut butter
2t vanilla

Mix sugar, cocoa, evaporated milk, salt, and butter in sauce pan. Bring to a boil stirring constantly. Boil rapidly for 1 min, remove from heat.Add in bowl oatmeal, peanut butter and vanilla. Pour chocolate mixture over top, stir together. Let sit for 5 min. Drop on waxed paper and allow to cool.
Sweet Maple Chicken

6 Boneless Chicken Breast
5T Maple Syrup
1T Superfine Sugar
Grated Rind and Juice of 1/2 Large Orange
2T Ketchup
2tsp Worcestershire Sauce

1. Combine all ingredients in non metallic bowl.2. Add Chicken to bowl and marinate in fridge.3. Grill until internal temp reaches 165 degrees.
Pulled Pork Sandwiches
1 Tbsp olive oil
1 4 lb pork shoulder roast
1 can condensed French onion soup
1 cup ketchup
1/4 cup cider vinager
3 Tbsp brown sugar
12 sandwich buns

In a gallon zip lock bag place oil, soup, ketchup, vinager, brown sugar, mix well and freeze w/roastWhen ready to cook let thaw and place roast and sauce mixture in the slow cooker for 4 to 5 hours on high or 8 to 10 hours on low until meat is tender, remove from slowcooker let cool shred with 2 forks remove any bone and return to slowcooker stir and let coat with sauce. Serve on buns as a sandwich.421 cal, 34 g pro, 36 g car, 2 g fib, 15 g fat.9 points for Weight Watchers
Honey Mustard Chicken

In saucepan, over medium-low heat,
mix 1 stick butter,
1/2 cup honey,
1/2 cup dijan mustard
and 1 teaspoon curry.

Pour over 4-6 chicken breasts. Bake at 350 degrees for 1 - 1 1/4 hours.
24 frozen rhodes rolls
1 cup pizza sauce
any of your favortie pizza toppings

Let rolls thaw & slightly rise.Knead three rolls together and spread in an oval for the bottom of the calzone.Fill the calzone with whatever toppings you like best.Knead three more rolls together and spread in an oval for the top of the calzone. Cover the toppings and seal the top and bottom of the calzone together.Repeat 3 times.To Serve:Thaw. Bake in oven at 350 degrees for 20-25 minutes. Serve with pizza sauce.
Stuffed French Toast
1 Loaf of French Bread
1/2 Cup Jam
2 Sliced Bananas (Optional)
1 Cup Berries (Optional)
8 oz Cream Cheese
8 Eggs
1 1/2 Cups Milk
3/4 Cup Syrup
1 1/2 tsp Vanilla
1 1/2 tsp Cinnamon

Mix eggs, milk, syrup, vanilla and cinnamon in a mixing bowl. Set aside.Slice French Bread into 3 inch slices. Without detaching, also cut each slice down the middle mostly through each slice of bread, allowing them to be stuffed.Spread 1 Tablespoon of Cream Cheese and 1 Tablespoon of Jam and a few bananas in the middle of each slice of bread. Close Bread and dip in egg mixture for 10 seconds. Place dipped bread on sprayed baking dish. Bake uncovered at 325 for 45-60 minutes.Let cool slightly and top with Berries and Powder Sugar.
Twice-Baked Potato Casserole
6 medium unpeeled potatoes,
baked1 pound bacon, cooked and crumbled
3 cups (24 ounces) sour cream
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
2 green onions, chopped

Cut baked potatoes into 1-inch cubes. Place half in a greased 13”x9”x2” baking dish. Sprinkle with half the bacon. Top with half of the sour cream and cheeses. Repeat layers. Bake, uncovered at 350ยบ for 20 minutes or until cheese is melted. Sprinkle with onions.

Hint: Bake the potatoes in the morning while you are getting ready then store potatoes in the refrigerator. Prepare the rest of the meal right before serving.
Pork Chop and Potato Bake

6-8 pork chops (brown with veg. oil)
Seasoned salt
1 can cream of celery soup
1/2 C milk
1/2 C sour cream
1/4 tsp. pepper
1 (24oz) pkg frozen hash browns
1 C shredded Cheddar cheese
1 can french fried onions

Brown pork chops in skillet. Sprinkle with season salt. Stir in potatoes, 1/2 c cheese, and 1/2-can onions. Spoon into greased 9X13-baking pan. Arrange pork chop over potatoes. Bake, covered, 40 min. Top with remaining cheese and onions. Bake, uncovered, 5 minutes.
Shredded Beef Enchiladas (Significantly modified by Cynthia Bee)

INGREDIENTS:3 pounds beef chuck roast
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 tablespoon ground cumin
1 large onion, chopped
2 (4 ounce) cans chopped green chile peppers
1 tablespoon all-purpose flour
2 cups sour cream
2 cups shredded Monterey Jack cheese, divided (best with Pepper Jack)
20 (6 inch) flour tortillas

DIRECTIONS:1. Place roast in a large crockpot. Pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and cook on high for 6 hours or low for 8 hours. Shred the beef, using 2 forks or your fingers, while still in the crockpot. Turn heat to low and allow to simmer in the juices and spices for at least one more hour. 2. In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack (our our favorite pepper jack) cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.3. To turn these into chimichangas- you would fill the tortillas with the meat and deep fry at this point. I omit this step as these taste better minus the deep frying (in my opinion)4. Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.5. Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.TIP: The cook-at-home tortillas (Tortillaland brand) available at Costco make these extra yummy. They are a little more work but will bump the recipe up to ‘restaurant quality’.Tip #2- This is a good thing to do with leftover pot roast. Just take the shredded meat, combine in crockpot with spices as listed above and cook for at least 2 hours so meat will soak up spices and juices.
Creamy Chicken and Pasta
3 cups pasta, any shape
1 can cream of chicken soup
1 12 oz can evaporated milk
1/3 cup parmesan cheese
1 cup shredded mozzarella cheese
2/3 cup french fried onions
3 cups cooked chopped chicken

Cook pasta in salted water for half the time recommended in package directions. Combine soup, milk and cheeses. Stir in onions, chicken and pasta. Place in gallon freezer bag. Label and freeze.To serve: Thaw. Place in greased baking dish. Bake covered for 45 minutes at 350 degrees. Uncover and top with more French fried onions. Return to oven and bake an additional 5 minutes.

Spinach Salad Dressing

This is the recipe that went on the spinach salad.

3 cups Sugar
2 Tbsp Dijon Mustard
3 Tbsp Chopped Red Onion
1 1/2 Tbsp Poppy Seeds
4 tsp salt
2 cups Vinegar (we use apple cider vinegar)
2 cups Oil
You may have to make in half portions if your blender is not large.

Blend all ingredients in the blender except for the oil. The oil must be added after all ingredients and while the blender is running. If you add it without the blender running it will seperate and you will have to shake it well before each time you use it.