Chicken Rolls

Chicken Rolls

2 cans crescent rolls
2 boneless, skinless chicken breasts
8 oz. cream cheese
1/2 cup melted butter
1 1/3 cup cornflake crumbs (not frosted kind)
1 can cream chicken soup

Boil the chicken (25 mins aprox.) and tear into little pieces. Soften cream cheese and then stir together with chicken pieces. Lay crescent rolls flat and put a big spoonful of chicken/cream cheese mixture at the end of each roll and then roll up. Roll this in melted butter, then in cornflake crumbs. Lay on cookie sheet and bake at 350 for 30 minutes.

Make gravy by warming up soup with 1/2 can water, whisk while cooking. Pour over chicken before serving.


From Emmy Mom-at One Day at a Time

Ham Potato Chowder

Ham Potato Chowder
3 1/2 cups diced potatoes
2 stalks celery, diced
1 small onion, diced
3 1/4 cup water
2 Tbsp dry chicken bouillon
1/2 tsp pepper
3/4 cup diced ham
5 Tbsp butter
5 Tbsp flour
2 cups milk
1 cup grated cheddar cheese
Boil vegetables in water and bouillon till tender, about 10 minutes. Add pepper and ham. In a small saucepan, melt the butter over medium heat. Whisk in the flour. Slowly whisk in the milk and keep whisking till smooth. Cook over medium heat till bubbly, stirring constantly. Boil for at least one minute to get rid of the flour taste. Pour into the vegetable mixture and stir till smooth. Add salt to taste. Serve with cheddar cheese.

Snicker doodle Cookies

Snicker doodle Cookies (Makes 24 servings)

1 cup butter
1 1/2 cup sugar
2 large eggs
1 tsp vanilla
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
---------------
3 Tbs sugar
3 tsp cinnamon

1. Preheat oven to 350*F
2. Mix butter, 1 1/2 cups sugar, eggs and vanilla thoroughly.
3. Combine flour, cream of tartar, baking soda and salt in separate bowl.
4. Blend dry ingredients into butter mixture.
5. Chill dough and ungreased cookie sheet for 15 minutes in fridge.
6. Mix cinnamon and 3 Tbs of sugar.
7. Make 1" balls of dough and roll in sugar/cinnamon mixture.
8. Bake for about 10 minutes, until crackly on top. (If you take them out of the oven when they are still a little short of being done, they will be super-chewy and super-yummy!)

(I didn't chill the cookie sheet and they turned out fine.)

Pumpkin Roll

Pumpkin Roll

* 3 Eggs
* 1 cup Sugar
* 2/3 cup Pumpkin
* 1 teaspoon Lemon juice
* 3/4 cup All-purpose flour
* 1 teaspoon Baking powder
* 2 teaspoons Cinnamon
* 1 teaspoon Ginger
* 1/2 teaspoon Nutmeg
* 1/2 teaspoon Salt
* .
* Filling:
* 8 ounces Cream cheese -- softened
* 4 tablespoons Butter -- or margarine
* 1 cup Powdered sugar
* 1/2 teaspoon Vanilla

In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.

In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.

Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.

While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.

Brownie Pizza

Brownie Pizza

1 Brownie mix and things to make it.

Cut Parchment paper to size of stone. place mixed Brownie on it and spread. Bake 350* 15 min.

1pk cream cheese
1/4 c crushed pineapple

mix and spread on cooled brownie

Cut up Strawberries and banana arrange on brownie.

drizzle with chocolate Ice cream sauce.

Pumpkin Spice Cookies

Pumpkin spice cookies

1 spice cake mix
1 14 oz can pumpkin

How easy is that. Optional ingredients are one egg, and my kids love to add chocolate chips.

Mix ingredients together and drop dough on a cookie sheet. bake at 350 for 15-20 mins.

Bread Sticks

Bread Sticks

1 1/2c warm water
2 tsp yeast
Mix let rise for a few minutes.

Add
1 tsp salt
2 T olive oil
4 c flour

Mix divide into 16 parts roll into sticks, let rise for 10 minutes.
bake 450 for 10-15 minutes

Broccoli-Cheese Soup

Broccoli-Cheese Soup

1 1/2 lbs fresh broccoli or 2 10oz packages frozen chopped broccoli
3 T butter
1/4 c chopped onions
1 T flour
2 C chicken broth
2 C half and half
1 tsp salt
1/4 tsp nutmeg
1 C grated cheddar cheese

wash and chop broccoli, steam, until tender
Melt butter in heavy sauce pan, add onions cook until clear. Stir in flour to make roux. Slowly add broth and cream. Stir and cook until thicken over med heat. Add salt, nutmeg and broccoli. Just before serving stir in cheese.
Makes 6 servings

Chicken Enchiladas

Chicken Enchiladas

2 cans cream of chicken soup
2 cans diced chilies (next time I will only use one because Of the kids)
16 Oz sour cream
1-2 handfuls shredded cheese
4-6 boiled, diced chicken breasts

mix all ingredients together and roll in corn tortillas and place in 9x13 pan
Save a small amount of mixture and mix with a little milk to spread on top, then sprinkle with cheese.
Bake 350*until cheese is melted and hot in the middle.

Tomato Basil Hummus

tomato basil hummus

1 can garbanzo beans, drain half the liquid
3 T tahini (ground sesame seed, found in the international food section of most grocery stores)
2 T lemon juice
1/2 t garlic powder
1/2 t salt
1/2 can stewed tomato
1/2 can tomato paste
5 big fresh basil leaves

pour all ingredients into a blender and puree.
pour into bowl and drizzle w/ olive oil

serve w/ pita chips or blue corn chips or any way you like

Easy Mediterranean Hummus

Easy Mediterranean Hummus

1 (15.5 oz) can garbanzo beans, drained
1/3 cup pitted Spanish Manzanilla olives
1 teaspoon minced garlic
3 tablespoons olive oil
2 tablespoons lemon juice
1 1/2 teaspoons chopped fresh basil
1 teaspoon cilantro leaves
salt and pepper to taste

Place all ingredients in a blender or food processor. Cover and puree until smooth. Add additional olive oil if necessary. May be served immediately or stored in the refrigerator until ready to use.

BLACK BOTTOM BANANA BARS

BLACK BOTTOM BANANA BARS
Jen Fuhriman

1/2 cup margarine...I use Fleischmann's..
1 cup sugar
1 egg
1 tsp. vanilla
1 1/2 cup mashed ripe bananas
1 1/2 cup all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 cup baking cocoa

In a mixing bowl, cream butter and sugar. Add egg and vanilla;beat until thoroughly combined. Blend in the bananas. Combine the flour, baking powder, baking soda, and salt; add to creamed mixture and mix well;Divide batter in half. Add cocoa to half, spread into a greased 9X13 baking pan. Spoon remaining batter on top and swirl with a knife. Bake @ 350 for 25 minutes or until the bars test done....

Manicotti

Manicotti

16 Manicotti shells cooked
1 jar sauce of choice
2 eggs
2 c shredded Mozzarella cheese
2 c ricotta cheese
1 c Parmesan cheese
1/3 c snipped parsley(I use dried)
1/4 tsp nutmeg

Combine Eggs, cheeses, parsley and nutmeg, stuff in cooked shells( it works best if they are not quite cooked. place in 9x 13 pan cover with sauce, bake 350 20 min.

Scone from Grandma B.

Scone

1 qt buttermilk
3 T baking powder
2 T oil
1 1/2 t salt
8 c. flour
3 eggs beaten
2 T. sugar
2 T. yeast
1/2 t. soda

Warm buttermilk slowly, dissolve yeast in a little warm water. Mix together wet ingredients. Sift dry ingredients. Mix together in lg bowl. Let rise til double-punch down. Store in refrig. 2wks - 1 month. Stretch out dough and fry in hot oil. Brown on both sides.

Honey Butter
2 cups powdered sugar
2 cups butter
2 cups honey

Parmesan Chicken with Pasta

Parmesan Chicken with Pasta

4 Frozen boneless chicken breasts
2 egg Whites
1 garlic clove
1 C seasoned croutons
1/4 C Parmesan
1 tsp dried oregano
1/8 tsp black pepper
2 T flour
4 oz angle hair
1 jar spaghetti sauce
1/4 C mozzarella

Preheat oven to 425*
Beat egg whites until frothy, add garlic pressed
in another bowl smash croutons,add Parmesan,oregano,and pepper
thin a third bowl place flour

cover meat with flour, then egg then croutons. cake 20-25 min.

cook pasta, heat sauce, assemble.

Tuxedo Brownie Cups

Tuxedo Brownie Cups

1 package fudge type brownie mix and things to make it
2 squares while chocolate for baking
2 T milk
8 oz cream cheese
1/4 c pd sugar
1 c thawed, cool whip
1 pt strawberries

garnish
orange zest,mint leaves, melted semi-sweet chocolate for baking


Mix brownie mix, bake in Mini muffin pan, 325* for 14 minutes or until edges are set. remove immediately and press with mini tart shaper. let cool for 15 min in pan.then move to cooling rack.

melt white coco, let cool slightly, mix cream cheese and pd sugar, slowly fold in white chocolate. Pipe cream cheese mixture in cups, garnish

taken form pampered chef

Lemony Chicken Popover Puff

Lemony chicken popover puff

Puff
3 T butter divided
1 C milk
6 Eggs
1 C flour
1/2 tsp salt

Chicken mixture
2 med carrots peeled and sliced
1 C sugar snaps, snaped in half

1/2 c chopped onion
1 T butter
1 lemon
1 can cream of chicken soup
2 c diced cooked chicken
1 C diced bell pepper
1 1/2 tsp dill mix(PC)
1/2 c shredded cheese

preheat oven to 450
coat deep pie pan with 1 T melted butter, combine milk,eggs and remaining butter with whisk, add flour and salt mix until smooth plus one minute. pour in pan and bake for 20 minutes, reduce heat to 350 continue baking for 10-15 minutes or until puff is golden brown.

Steam carrots,peas and onion in microwave for 2-3 minutes,
mix 2 T lemon juice,soup,chicken,peppers and dill mix, microwave 4-5 minutes or until hot add cheese and half veggie mixer.

remove puff from oven to cooling rack. let stand for 3 minutes or until puff begins to fall. spoon in chicken mixture, arrange remaining veggies around the edge.

Twice Baked Potatoes

Twice Baked Potatoes

6 medium baking potatoes rubbed with oil.

Bake at 400 for 1 hour.

Slice on half and remove middle

combine middles with 1/2 c grated cheese,1/2 c sour cream,1/2 c milk,1/4 tsp. salt,1/4 tsp pepper. mix until smooth or desired texture. Replace in skins bake 25-30 minutes

garnish as desired, options : sliced green onions,bacon bites,shredded cheese.

Chicken Enchilada Ring

chicken Enchilada Ring

2 C chopped cooked chicken
1/4 C chopped olives
1 c shredded Cheese
1 can chopped green chilies
1/2 c mayo
1 T taco seasoning
2 plum tomatoes
1 lime
2/3 c finely crushed corn tortilla chips
2 packages crescent rolls
1 C salsa
1 C sour cream

pre heat oven to 375

mix first 6 ingredients, chop 1 tomatoes and juice from 1/2 of lime.mix with chicken mixture along with all but 2 T chips.

Sprinkle remaining chips on lg round stone. place crescent rolls in a circle with tips off the stone. press to seal. scoop mixture on rolls and fold over. bake 20-25 minutes. garnish with remaining tomatoes and line. serve with sour cream and salsa.

Southwestern Rice and Veggie Cakes

2C brown rice cooked
4 egg beaten
1 c bread crumbs
3/4 c shredded cheese mex blend

combine well, form into patties, fry in frying pan, turning carefully

1/2 c sour cream
2 tsp lime juice
1/4 tsp chili powder
chopped cilantro

combine and garnish

Chicken Salad with Roasted Peppers

2 c chopped cooked chicken breast
1/4 c green bell pepper chopped
1/2 c chopped celery
1/2 c dried cranberries
1/2 c chopped bottled roasted red-bell peppers
1/4 c chopped red onions
1/4 c Chopped pecans or other nut
1/4 c mayo
2 tsp soy sauce
1/4 c crushed red pepper

Combine all ingredients in bowl, toss well chill until served worked great with pitas

Tin foil Dinner

Tin foil
ground meat
potatoes
Carrots
onion
salt
pepper
Any veggies wanted

place all ingredients in center of foil, fold to close tight. cook 375 30 min or until potatoes are done. can be cooked in coals if desired

BBQ pork sandwiches

4-6 lb Pork roast( butt or shoulder)
one onion chopped
2T lemon juice
1 bottle BBQ

Saute onions, Chunk pork to 1-2 inch chunks, place onions and pork in crock pot for 6-8 hours. Drain liquid, shred pork. mix lemon juice, shredded pork and BBQ in crock pot cook cook for 30 min. Serve on hamburger buns.

Nachos

Browned spiced taco meat
Olives
Sour cream
guacamole
Corn chips
Cheese

Layer melt cheese if desired

Pizza Bubble Bread

2-3 tubes biscuits( the old small ones)
1 can pizza sauce
Grated cheese
Topping optional

Cut biscuits in quarters, dip in pizza sauce, arrange on pan, sprinkle with cheese and other toppings if wanted. bake 350' for 15-18 minutes, enjoy

Chicken Steak

CHICKEN/STEAK
5 lbs chicken breast, boneless, skinless or steak
1 sm bottle zesty Italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced

For shredded chicken:
Mix all ingredient together in a large crock pot. Cook on high for 4 hours. Remove chicken and shred. Cook for an additional 1 hour.
For grilled chicken or steak:
Mix together. Marinate chicken or steak for a few hours. Grill. Cut into strips.

Tortilla Soup

3-4 Chicken breasts
2 can 14 oz black beans
2 can Mexican stewed tomatoes
1 can tomato sauce 14 oz
1 c salsa
1 can chopped chilies
Tortilla chips
Cheese

Combine first 6 ingredients in crook pot on high for 4 hours or low 8 hours

Shred chicken before serving
Serve over chips topped w/ cheese or chip on the side
You can also drain juice and make chicken tacos

Strawberry Pie

1 pre-cooked pie crust cooled
8 oz cream cheese (softened)
1 T sugar
1/4 tsp vanilla
5 c sliced strawberries
3/4 c sugar
1/4 tsp salt
1 c water
3 heaping T corn starch
red food coloring

Mix cream cheese, T sugar and vanilla until smooth, spread in bottom of pie crust

mix sugar,salt,water,cornstarch,and red food coloring unlit smooth, heat until thick, mix with sliced strawberries, place in pie crust over cream cheese, chill in fridge for 2 hours to set.

Spring rolls

8 ounces cooked chicken, shredded
4 ounces ready mixed coleslaw, the bag kind
2 tablespoons of your favorite spicy Asian stir fry sauce
10 large (7") egg-roll wrappers
White & black sesame seeds
1 tablespoon peanut oil
Heat wok until almost smoking, then add oil. Add coleslaw and chicken, stir-fry about 30 seconds then add 2 tablespoons sauce. Mix though and remove from heat. Let cool slightly.
Place one wrapper on the counter, with a corner pointing at you. Put 1/10th of the filling in the center of the wrapper.
Fold the nearest corner of the wrapper up covering the filling. Fold in the two sides and finish by rolling away from you and moisten the very end with a dab of water to help stick. Continue with remaining wrappers.
Brush tops very lightly with oil, sprinkle with black and white sesame seeds and bake at 350 degrees F until lightly brown.
Serve with extra sauce for dipping.
Makes 10.

red salsa

1 can of red peppers (if fresh red peppers are not around) use 1/2 or i small can
4 red tomatoes
1/2 red onion
1 or 2 garlic cloves
Serrano peppers
lime and salt to taste

add all ingredients in a blender.

Mango pico de gallo

3 or 4 large mangoes or 3 large and 2 small (ripe)
3 large red tomatoes
red onion
cilantro
Serrano peppers
cucumber
lemon
salt

Dice mangoes, Serrano, onions, tomatoes, cucumber and cilantro. Mix all ingredients in a a bowl, add lemon and salt to taste. Chill for an hour or overnight.


For salsa mango you can vary by adding other fruits such as pineapples or peaches. Experiment and have fun with it.

Mango Salsa

3 large mangoes ripe or 2 large and 2 small ones
2 or 3 red tomatoes
red onion
lemon
Serrano peppers
1 habenero or half of one

Add all ingredients to the blender and blend. Let chill in refrigerator an hour or over night

Green Salsa

15 tomatitios (green small tomatoes)
2 or 3 garlic cloves
red onion
Serrano pepper
jalapenos (fresh not canned)
lime
salt

Blanch tomatitos..peel and roast with garlic onion Serrano chilies and jalapenos. Add everything into blender add lime and salt to taste. Better served warm and add chilies according to taste.

Prime Rib

4-5 bone (8-12lbs) 10-15 servings
3 bones(6-7lbs) 8 servings
(Christmas 06 we did 15 lbs)
rub in for 3-4 bones double as needed
3 garlic cloves minced
1 T kosher salt(sea salt)
2 tsp ground pepper
2 tsp fresh thyme or rosemary 1tps dried
mix up rum and rub all over roast,let sit loosely covered at room temp for 2 hours
preheat oven to 450' cook rib side down in shallow roasting pan for 15 min. turn oven down to 350 don't open door, check temp after 45 min. then every 15 until 115' take out let rest for 15-30 min. carve and serve

Omelet roll

4 oz cream cheese
¾ c milk
2 T flour
¼ tsp salt
12 eggs
8 oz ham finely chopped (1 ½ c)
6 oz cheddar or Swiss cheese shredded (1 ½ c)
¼ c green onion with tops thinly sliced
2 T Dijon mustard

Preheat oven 375’
Mix cream cheese and milk w/ whisk until smooth, add flour and salt.
Whisk eggs until blended, add to cream cheese mixture mix well.

Place in “bar pan” jelly roll pan, lined with one sheet of parchment that comes up at sides, you don’t want egg under the parchment.bake 30-33 minutes or until omelet is puffy and golden.

Remove omelet from oven; immediately spread with mustard. Sprinkle with half cheese then ham and onions then remaining cheese. Roll removing parchment as you roll. Let stand 5 minutes to allow cheese to melt. Top with additional cheese and onions slice and serve.

Olive Garden salad

Dressing:
1/2 cup Mayo
1/3 cup White vinegar
2 Tbs. Corn syrup
2 Tbs. Romano cheese
2 Tbs. Parmesan cheese
1/4 tsp. Garlic salt or 1 clove garlic, minced
1/2 tsp. Italian seasoning
1/2 tsp. Parsley flakes
1 Tbs. Lemon juice
Put everything in the blender and mix it till it's smooth.

Salad:
Dole American Blend salad
red onions
banana peppers
black olives
croutons
small tomato wedges
fresh grated Parmesan
.

Oil Cake

Oil Cake (Gladys Hugo)

Mix well, all together at one time,

3C Flour
2C Sugar
3 tsp Baking Powder
1 tsp Salt
½ C Baking Cocoa
1C Oil
¾ C Milk
2 Eggs

Dissolve 1tsp soda in 1 C boiling water. Add to mixture beat 10 minutes. If desired add 1 C walnuts.

Bake in 2 rounds or 1 9x13 pan at 350 for 30-35 min.
Let cool and frost

Frosting

Sift together
2 2/3 C Powdered sugar
1/3 C Cocoa
Add
1/3C butter
3-4 T Milk
Stir until blended add 1.2 c chopped walnuts if desired

Monkey munch

9 cups Chex cereal (any variety)
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Directions
1 Put chex in a large bowl and put aside.
2 Place chocolate chips, peanut butter and butter into a quart-sized microwavable bowl.
3 Stir the ingredients together.
4 Microwave the mixture uncovered for a minute on "high." Stir the mix again and continue to zap in thirty second intervals until it mixes smoothly.
5 Add the vanilla and stir.
6 Pour over the cereal while stirring.
7 Put combination into a 2-gallon, Ziploc freezer bag.
8 Add powdered sugar, seal the bag and shake until distributed.
9 Spread Monkey Munch out on wax paper to cool and dry.
10 Keep refrigerated in an airtight container for storage.

Meat Loaf

Sauce
¾ cup (one small can tomato sauce)
¼ c brown sugar
1 tsp lemon juice
¼ tsp dry mustard
¼ tsp all spice

Mix in small sauce pan and set aside

Mixture

1 egg beaten
1 c soft bread crumbs
1/3 c milk
¼ c finely chopped onions (I use dry)
2 T dried parsley
½ tsp salt
½ tsp dried sage
¼ tsp lemon pepper
1 ½ lb hamburger

Mix and form into loaf, spread ½ sauce on top
Bake 350 for 55-60 min no pink
Transfer to serving plate, heat remaining sauce and spoon over serve

Lion house wheat bread

2 loaves

1 T yeast
3 c luke warm water
1 c oatmeal
¼ c molasses or honey
1c white flour
6 T nonfat dry milk
6 T shorting
6 ½ c whole wheat flour
1 ½ T salt

Dissolve yeast in ¼ c water,
Combine water 2 ¾ c oatmeal, molasses, milk. Add ½ white flour and ½ wheat flour in 1 C increments. Add yeast, remaining flour, shorting, and salt.
Kneed until smooth and elastic. Cover in bowl till double ( I let rise in lowest temp oven with a small bowl of water) kneed 1-2 minutes form loafs let rise in pan, until double, bake 400’ for 30 min. Butter top when taking out of oven.

Hummus

2 1/2 cups of canned chickpeas, drained and rinsed
1/3 cup of freshly squeezed lemon juice
1/4 cup of tahini
2 cloves of garlic, crushed
1-2 tablespoons of olive oil
1/2 teaspoon of ground cumin
1/2 teaspoon of cayenne pepper
pinch of freshly ground black pepper
1 teaspoon of salt
1/3 cup of water

Combine in food processor

Hugo Sauce

½ c miracle whip
Chili pd

Combine to taste, serve with tacos

Haystacks

Spice taco meat
Cheese
Salsa
Caned tomatoes
Refried beans
Iceberg lettuce
Ranch dressing (optional)
Fritos


Serve like taco salad

Funeral potatoes

8 med potatoes skinned and grated.

Heat together
4 T butter
1 C cream of chicken soup
1 pt sour cream
1/4 C grated onion
1/2 C grated cheese

Melt butter and cook onions, add soup, sour cream and Cheese.
Mix sauce with potatoes and place in 9x13 pan, top with grated cheese. Bake 350* for 30 minutes

Choclate fruit dip

¾ c chocolate chips
16 oz container cool whip
½ tsp vanilla
1tsp cinnamon

Fruit cut in to dipping size we like strawberries, apples, grapes and graham cracker sticks
Dip
Melt ¾ c chocolate chips and ½ c cool whip in microwave 30 seconds at a time beat until smooth, Add ½ tsp vanilla and 1tsp cinnamon fold in rest of 16 oz container cool whip let set in fridge 30 min.
We also like this frozen (like ice cream) and m&m can be added to dip.

Fairy fudge

1lb pd sugar
16 (4 oz) pink jumbo marshmallows
1/2 c butter
2 T milk
1/2 tsp Vanilla
red food coloring
small cutters
small candies for decorating
1. sift sugar in bowl make bowl in center
2 combine in sauce pan: marshmallows cut in half, butter,milk,and vanilla
3 heat until everything has melted, stirring with wooden spoon
4 pour in to bowl, mix until smooth then add drop of food coloring
5 let cool 10 minutes
6 wrap in plastic wrap and refrigerate for 3 hours
7. roll out to 1/4 in cut with cutters decorate.

Easy Chicken Pot Pie

1 2/3 cups frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup
1 cup Original Bisquick® mix
1/2 cup milk
1 egg
1. Heat oven to 400ºF. Stir vegetables, chicken and soup in ungreased 9-inch pie plate.
2. Stir remaining ingredients until blended. Pour into pie plate.
3. Bake about 30 minutes or until golden brown.
High Altitude (3500-6500 ft) Heat oven to 425ºF.

Cream puffs

½ c butter
1 c water
1 c flour
1/8 tsp salt
4 eggs
Pudding I like vanilla
Chocolate frosting

Bring butter, salt and water to boil, add flour all at once, stir vigorously until smooth, cook mixture until ball forms that doesn’t separate. Remove from heat cool for 10 min. add eggs one at a time beating w/ wooden spoon until smooth. Pipe bars 2 in x 1 in. bake 400 ‘ 30-35 min. or until golden. Cool on rack. Fill and frost

Sweet Dough

½ c butter room temp
1 C sugar
2 c warm milk
2 pkg or 2 heaping T yeast
1 T sugar
2 eggs room temp
1 t salt
6-7 c flour

Place butter and sugar in a bowl. Pour warm milk over it and let it stand while you mix yeast with ½ c warm water and 1 T sugar. Let stand 5 minutes. Add beaten eggs and yeast to other mixture. Add salt and flour. Mix and kneed till flour is absorbed. Dough should be very soft, but not too sticky to the handle. Put in pan sprayed bowl, cover and let rise for one hour or until double.

Cinnamon rolls

Sweet Dough
fillings
½ c butter room temp butter, brown sugar, cinnamon
1 C sugar nuts and raisins optional
2 c warm milk
2 pkg or 2 heaping T yeast
1 T sugar
2 eggs room temp
1 t salt
6-7 c flour

Place butter and sugar in a bowl. Pour warm milk over it and let it stand while you mix yeast with ½ c warm water and 1 T sugar. Let stand 5 minutes. Add beaten eggs and yeast to other mixture. Add salt and flour. Mix and kneed till flour is absorbed. Dough should be very soft, but not too sticky to the handle. Put in pan sprayed bowl, cover and let rise for one hour or until double. Roll out till ¼ “think. Spread with softened butter. Cover butter with brown sugar and cinnamon. Raisins and nuts can also be added at this point. Roll into log and cut into 1- 1 ½ inch slices (the best way to do this is with dental floss.)
Place on backing sheet and let rise again until double. Bake 350 for 20 minutes or until light brown. Frost.

Frosting.

4 oz cream cheese room temp.
¼ c butter room temp
1 ½ c pd sugar
½ tsp vanilla
1 ½ tsp milk

Cream together until smooth.

Christmas Fairy Fudge

1lb pd sugar
16 (4oz) jumbo marshmallows
½ C butter
2 T milk
½ tsp vanilla
Food coloring
Small cutter
Small candles for decorating

1. sift sugar in bowl make bowl in center
2 combine in sauce pan: marshmallows cut in half, butter, milk, and vanilla
3 heat until everything has melted, stirring with wooden spoon
4 pour in to bowl, mix until smooth then add drop of food coloring
5 let cool 10 minutes
6 wrap in plastic wrap and refrigerate for 3 hours
7. roll out to 1/4 in cut with cutters decorate.

Chocolate Viennese Cookies

2 c flour
1/3 c cocoa powder
¼ c cornstarch
1c (2 sticks) butter
½ c powdered sugar
1 tsp vanilla
Powdered sugar for dusting
4 oz Chocolate chips melted



Preheat oven 350
Mix dry ingredients
Mix butter and pd sugar in mixer until light and fluffy (1-2 min). on low speed slowly add dry ingredients and vanilla until soft dough form. Press cookies using cookie press.
Bake 15-20 minutes or until slightly firm when touched with finger tip. Cool on wire rack. Dust with pd sugar. Dip each cookie in chocolate place on wax/parchment paper until set.

Chocolate Truffles

1 c chocolate chips
2 T butter
¼ c pd sugar
¼ c crushed vanilla wafers
½ c chocolate sprinkles


Melt Chocolate chips and butter in a double broiler until smooth. Remover from heat sift in pd sugar, add cookie crumbs mix well. Let cool until firm and mold in to small ¾ in balls roll in chocolate sprinkles. Refrigerate for 30 minutes. Store in a air tight container.

Chocolate Raspberry torte

1 Brownie mix and stuff to make it
½ c water
1 pkage 3 oz raspberry jello
¼ c seedless raspberry jam
1 12oz pk chocolate chips
1 16 oz container cool whip
Garnishing optional raspberries, sliced almond, mint leaves

1 cook brownies in bar pan lined with parchment paper 20-25 min. at 350 cool completely
2 in microwave boil water, add jello and jam whisk until smooth, invert brownie on large cutting board, remove parchment, poke lots of LITTE holes (toothpick size) brush mixture on brownie trim ¼ in edge. Cut crosswise into 3 equal pieces these will be your layers.
3. melt chocolate chips in microwave stirring at 30 sec intervals until smooth, immediately fold in half cool whip until blended then fold in remaining cool whip.
4 assemble one layer brownie topped with 1/3 whip mixture until 6 layer garnish as desired . the easiest way to do the whipped layer is a pastry bag.

Chili Pizza

Roll/ push out dough
cover with chili con carne and cheese bake.

Chips and Drip

One can refried beans
½ brick cream cheese softened
½ c sour cream
Taco seasoning
Cheese cheddar

Spread refrieds in 8x8 pan
Mix cream cheese, sour cream until smooth all taco seasoning to taste
Spread over refrieds sprinkle with cheese bake 350 for 10-15 minutes until warm through serve with corn chips

Carnitas

serves 8-10 as part of meal
4-6 lbs pork shoulder/Boston butt cut into 3 in chucks
rub
1 tsp ground cumin
1/2 tsp ground coriander
1 tsp dried oregano/2 tsp fresh
1 T salt
1 tsp pepper
rub meat with mixture using all and getting all meat covered
heat 1 T in dutch brown meat all sides done in batches if necessary return all meat to pot, add:
2 c chopped onions
6 whole garlic cloves
cook stirring often until onions begin to soften about 5 min add
2 bay leaves
2 c water
cover and simmer 1 1/2 hour
pour off broth (can be saves for soup or beans) pour 2 quarts whole milk over meat simmer until milk has curled ans caramelized and all liquid has evaporated stir from time to time
serve with tortillas (corn tastes best) and cheese (like a taco)

Braised Pork Butt with Port and Prunes

Serves 6 to 8. with leftovers
- FIT FOR COMPANY, REWARMS WELL, COOKING ON A BUDGET

UNLIKE THE PORK LOIN, the Boston butt, or pork shoulder butt, is ideal for long, slow, moist cooking. Prunes, like many fruits, complement the sweet and succulent flavors of the pork, and port wine provides a nice undertone of sweetness and fruit. We recommend a rolled and tied boneless butt, since it’s easier to carve and serve, but a bone- in roast will do as wel1 (this is all I use).

Flavor Step Combine all the herbs and spices in a small bowl and rub generously all over the meat.

Preheat the oven to 325°F. Heat the oil over high heat in a heavy casserole or Dutch oven just large enough to hold the pork. Brown the meat on all sides, 7 to 8 minutes, Remove it and set aside. Pour off all but about 1 tablespoon of the fat from the pot and add the pearl onions, leeks, and carrots. Lower the heat to medium, cover the pot, and cook until the vegetables have softened, about 5 minutes.
Pour in the sparkling apple juice and stock and scrape up any browned bits from the bottom of the pot. Add the prunes and the bay leaves and bring to a boil. Put the pork back in and spoon some of the prunes and vegetables over the top. Cover the pot with foil and fit the lid on tightly.
Place the pot in the middle of the oven and cook for about 1½ hours, or until the pork is quite tender and registers 160° to 165°F on an instant-read meat thermometer. Remove the pork from the pot and cover loosely to keep warm. The final temperature of the meat after resting for 10 minutes or so may read 170° to 175°F.
Skim off any fat from the cooking juices. Remove 6 of the prunes and puree them in a food processor or blender. Stir the puree back into the sauce to thicken it. Remove the bay leaves and taste the sauce for salt and pepper. Remove the strings from the pork if necessary and carve into ½-inch thick slices. Serve with the sauce and prunes and vegetables. Don’t skip making the sauce, because it is awesome and tastes great.


Flavor Step – herb and mustard rub for pork
½ teaspoon dried sage
½ teaspoon dried thyme
1 teaspoon dry mustard, preferably Colman’s
1½ teaspoons salt
1 teaspoon freshly ground black pepper

1 4-to-6-pound boneless or bone-in Boston butt or pork shoulder butt, trimmed of most external fat
2 tablespoons olive oil
2 cups fresh or frozen pearl onions, partially defrosted if frozen
1 cup finely chopped leeks (white part only)
½ cup finely chopped carrots
1 cup Martinelli’s sparkling cider
½ cup beef or chicken stock
1 cup pitted prunes
2 bay leaves
Salt and freshly ground black pepper

Samon with Edamame Succotash

4 1oz salmon fillets (or one lg one from Costco)
3 slices Bacon
1/4 tsp salt
1/4 tsp Pepper
1 c chopped peppers, onion and tomatoes
1 C frozen corn
1 c Frozen Edamame (or one steamer bag)
1/2 tsp Dried Thyme
1/8 tsp Salt

Salt salmon, Grill

Cook Bacon until crisp. crumble with all remaining ingredients in skillet cook until warm stirring occasionally.

Serve.

Alfredo Pizza

Roll/ push out dough
cover with Alfredo sauce
top w artichoke hearts and cheese
bake until golden brown

Pizza Dough

1 ½ C warm water
2 tsp yeast
1 tsp salt
2 T olive oil
4 C flour



Sprinkle yeast over water in mixer bowl, let sit a few minutes, add remaining ingredients mix with dough hook.

Makes 2 pizzas

4 Cup salad

1 C sour cream
1 C mandarin oranges
1 C pineapple
1 C mini marsh mellows
½ c craisins

Mix together and serve

Chicken Chili

2/11 ACR Coffee Group 2003 Award Winning Chili AND 2007 "most unusual chili":)

3-4 Chicken breasts, boneless/skinless
2-4 cans northern beans, not drained
1 can Mexican style stewed tomatoes
1 small can chopped green chilies
1-2 tsp chili powder
4 oz pepper jack cheese, cubed
4 oz monterey jack cheese, cubed
1 onion chopped
1 fresh jalapeno chopped(deseeded)
cayenne pepper, salt, pepper to taste
1- 8oz sour cream


1. Saute' chicken in olive oil with onion and jalapeno
2. Shred chicken and put all ingredients(except sour cream) including onion and jalapeno into crock pot.
3. cook on low for at least 3 hours
4. add sour cream the last 1/2 hour to hour

*it is best when sits overnight in fridge and than reheated for a few hours the next day.
*I have never had this problem, but if it is too thick, may add some chicken broth.

Shepherds Pie

1 pound ground beef
1 can (10 3/4 ounces) Tomato with Roasted Garlic & Herbs Soup
1 cup frozen whole kernel corn or green beans
3/4 cup Pace® Picante Sauce
1 teaspoon ground cumin
4 potatoes mashed
1/2 grated cheese

Directions:
Cook the beef in a 10-inch skillet over medium-high heat until browned, stirring frequently to break up meat. Pour off any fat.
Stir tomato soup, corn, picante sauce and cumin into the skillet. Heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes.
potatoes by large spoonfuls onto beef mixture. sprinkle with cheese cover while cheese melts.

casserole