Sunday, August 31, 2008


1 pkg. dry yeast
1 c. warm water
1 tsp. sugar
1 tsp. salt
2 tbsp. oil
2 1/2 c. flour
Dissolve yeast in warm water. Stir in remainder of ingredients and beat well. Let rest 5 minutes. Put onto greased cookie sheet and spread to edges with greased hands. Add your favorite sauce and toppings. Bake at 425 degrees for 25 minutes.

Wednesday, August 27, 2008

Taco Soup

1 LB hamburger
1/2 cup onion
1 can corn, undrained
1 can garbanzo beans, undrained
1 can black beans, drained and rinsed
1(16oz) can diced tomatoes
1 (8oz) can tomato sauce
1/2 cup catsup
1/2 cup salsa
2 TBSP taco seasoning
1 tsp chili powder
1/3 tsp garlic powder

Brown hamburger. Combine all ingredients together. Cook on stove top for 30 min or in crockpot for 4 hours. serve with shredded chesse, tortilla chips or fritos, sour cream and salsa.

Crockpot Lasagne

Thaw all ingredients completely. Spray crockpot very liberally with nonstick spray. Put layer of uncooked lasagna noodles at the bottom of the crockpot. Spoon and spread a a layer of meat mixture on top. Spoon and spread a layer of cottage cheese over the top of that. Sprinkle a layer of mozzarella cheese on top of that. Continue layering. Cook on low setting for 4 hours.

Tuesday, August 26, 2008

Honey Pork Chops

6 boneless pork chops
1/2 c. honey
1/4 c. cider vinegar
1/4 tsp. ground ginger
1 clove garlic, minced
2 Tbs. soy sauce
Dash of pepper

Place all ingredients except pork chops in blender and mix thoroughly. Place pork chops and blended mixture in freezer bag. Seal securely. Freeze, using freezer bag method.

Serving instructions:Thaw completely. Place pork chops and marinade in baking dish. Bake at 350 degrees for 1 1/4 hours, turning chops occasionally while baking. Pork chops may also be grilled.

Lemon Greek Chicken

Lemon Greek Chicken
2 tsp. Lemon zest
1/8 tsp. Black pepper
¾ tsp. Salt
2 medium baking potatoes
¼ c. lemon juice
1 medium red bell pepper, cut into 1-inch pieces
2 TBS. Olive oil
1 medium red onion, cut into wedges
½ tsp. Garlic powder
8 oz. Fresh whole mushrooms
2-3 tsp. Dried oregano leaves
4 split chicken breast halves (2 ½ - 3 pounds)
Preheat oven to 400. In medium bowl, combine lemon zest, juice, oil, garlic, oregano, salt and pepper. Cut each potato lengthwise into 8 wedges; place in 9x13 pan. Add bell pepper, onion, mushrooms, and half of the lemon juice mixture; toss to coat. Place chicken on top of vegetables; brush with the remaining lemon juice mixture with a pastry brush. Bake one hour or until chicken is no longer pink in center, brushing chicken and vegetables with pan juices after 30 minutes. Yield: 6 servings.

Monday, August 25, 2008

Sunday Chicken

6 boneless, skinless chicken breasts
12 slices bacon
1 family size can cream of chicken soup
1 pint sour cream

Place chicken in pan. Cover with bacon slices. Mix soup and sour cream together. Pour over chicken and bacon. Cover and bake at 325 for 3 hours. Serve over rice.

Chinese Pork Chop

1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons lemon juice
1 tablespoon vegetable oil
1/2 teaspoon ground ginger
1/8 teaspoon garlic powder
6 boneless pork chops

In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder. S Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours.
Preheat the grill for high heat.
Grill Pork Chops 6-8 minutes on each side or until done.

Breaded Ranch Chicken

6 boneless, skinless chicken breasts
1 cup Ranch Dressing
1 cup Italian style bread crumbs
3 Tbs minced onions
1 lb. cooked and crumbled bacon (or 1 cup pre-cooked bacon pieces)

Mix bread crumbs, onions and bacon together. Dip chicken in ranch and then cover with bread crumb mixture.Label: Thaw and bake at 375 for 1 hour

Wednesday, August 20, 2008

Crock Pot Pork Sandwiches

1 1/2 lbs. boneless pork roast
1 1/4 cup BBQ sauce
1 cup Dr. Pepper
1 tsp. cumen
1 tbsp. minced onion

Put all ingredients into crock pot. Cook on high for 5-6 hours (add 2-3 hours if still frozen). Shred. Cook for 45-60 more minutes. Place on buns and enjoy. Serves 8.