Lion House Dinner Rolls

2 T. yeast
2 cups warm water
1/3 cup sugar
1/3 cup shortening, butter, or margarine
2 tsp. salt
2/3 cup nonfat dry milk
1 egg
5 to 6 cups all-purpose flour

In a large bowl, mix yeast and water and let stand 5 minutes. Add sugar, shortening, salt, dry milk, egg, and 2 cups of the flour. Beat together until smooth. Gradually add remaining flour until soft dough if formed. Turn onto a lightly floured surface and knead until smooth and elastic. Place in a greased bowl; cover and let rise until dough doubles in bulk. Punch down; divide into thirds.

Roll out one third of dough into a circle; cut into 12 pie-shaped pieces. Starting at the wide end, roll up each piece into a crescent. Place on greased baking sheet with point on bottom. Repeat with remainder of dough.

Brush tops with melted butter or margarine. Let rise until double in size. Bake at 400 degrees for 15 minutes. Serve warm with honey butter or cran-raspberry butter, if desired. Makes 3 dozen rolls.

~Honey Butter~
1/2 cup softened butter
1/4 tsp. vanilla
1 egg yolk
1 cup honey

Whip butter; add vanilla and egg yolk. Gradually whip in honey until light and fluffy. Makes 1 & 1/2 cups.

~Cran-Raspberry Butter~
1 cup canned whole-berry cranberry sauce
1/2 cup raspberry preserves
2 cups butter, softened
1 T. powdered sugar

Combine all ingredients in a mixing bowl; beat on high for 5 minutes. Mixture should be creamy. Spoon into a dish; cover and refrigerate for 24 hours. Makes 3 1/2 cups.

Pull Apart Bread

24 frozen Rhodes rolls
sprinkle cinnamon
1 3oz. package non-instant butterscotch pudding mix
1/2 cup brown sugar
1 cube butter, melted
(1/2 c. nuts - optional)

Grease Teflon Bundt pan. Place frozen rolls in bottom of pan. Sprinkle cinnamon to taste (and nuts if desired). Pour dry pudding over the rolls. Mix brown sugar and butter together and add to rolls. Let rise 9-10 hours (overnight). Bake at 375 degrees for 30 minutes. Let stand 2 minutes, then invert on plate.

* This is a favorite of ours! They are very easy to throw together, it just takes planning (since they rise overnight = fun for breakfast). I don't add nuts.

Pumpkin link

I was checking out the KITCHEN INSPIRATIONS section on the blog. I clicked on "all recipes" and the page it links you to has a section on "Favorite Pumpkin Recipes" this week. There are tons ideas (even lasagna). Thought I'd let you know since October is "Pumpkin Month".

Blueberry smoothie

1 c. frozen blueberries

1/2 c. nonfat plain yogurt

1/2 c. milk

1/2 c. water

1-2 Tb. honey

1/4 c. frozen orange Juice from concentrate

ice

Mix in the blender until smooth.  Add ice to desired thickness.

Mango smoothie

1 c. frozen mango chunks

3/4 c. nonfat plain yogurt

1 tsp. vanilla

1/4 c. frozen orange juice from concentrate

1/2 c. milk

1/2 c. water

1-2 Tb. honey

ice

Mix all ingredients in a blender until smooth.  Add ice according to desired thickness.

Mimi's Carrot Bread

1 1/2 c. All purpose flour

1 t. baking soda

2 t. baking powder

1 t. cinnamon

1/2 t. salt

1 c. vegetable oil

1 c. brown sugar

3 eggs

1/2 c. chopped walnuts

1/2 c. diced, canned pineapple, drained

1/2 c. raisins

1 c. finely shredded carrots

Sift flour, baking soda, baking powder, cinnamon and salt into a mixing bowl. In a separate bowl, whisk together the oil, sugar, and eggs. Sitr the liquid mixture into the flour and mix well. Add walnuts, pineapple, raisins and carrots and stir well. Grease and flour a 9" square pan or four mini loaf pans. Fill pans 2/3 full with batter. Bake at 350 degrees for about 30 minutes. The mini loaves take about 20 minutes.

Mindy's Bacon, Cheese & Potato Chowder

3 cups milk
1 can (10 3/4 oz.) condensed cream of potato soup
2 cups frozen Southn-style hash browns
1 cup cheddar cheese
2 slices bacon, crisply cooked, drained and crumbled
1/4 cup thinly sliced green onions

Mix milk and soup in large saucepan. Stir in hash browns. bring to boil on high heat, stirring occasionally. reduce heat to medium-low; simmer 10 min, stirring frequently.

Ladle into 6 soup bowls.

Top evenly with the chees, bacon and onions. Serve with crusty bread.

*This makes plenty for TWO people. I double this for my family.

Grandma Smith's Butter Dips

Melt 1/3 C butter in a 13 x 9 inch pan.

Sift 2/14 C flour
3 1/2 t baking powder
1 T sugar
1 1/2 t salt

Add 1 cup of milk slowly with a fork and mix about 30 strokes. Trun out on a floured board. Knead lightly 10 times. Roll out into a 1/2 inch rectangle. Cut into squares, strips or rectangles. Dip dough into butter on both sides. Bake 20 minutes at 400*. Serve hot. GREAT with honey! A Smith favorite for Sunday dinner!

*I make 1/2 batch for my family. When I have company, will make the full batch.

Sesame Green Beans

Sesame Green Beans
Recipe courtesy Rachael Ray
Show:
30 Minute Meals
Episode:
Take-Out? Make In!


1 1/2 pounds green beans, washed and trimmed

1 tablespoon wok or vegetable oil, 1 turn of the pan in a slow stream

1 teaspoon dark sesame oil, several drops or a drizzle

1/2 teaspoon crushed red pepper flakes

2 tablespoons toasted sesame seeds (a handful)

Coarse salt

Steam green beans covered in 1/2-inch boiling water for 2 minutes. Transfer beans to a colander and run under cold water. Drain well. Heat a wok shaped skillet or large nonstick frying pan over high heat. Go once-around-the-pan with wok or vegetable oil, add several drops sesame oil, and crushed pepper flakes. The pan will smoke. Add beans and stir-fry for 2 minutes. Add sesame seeds and coarse salt and toss to coat beans evenly.

Lemon Chicken

Lemon Chicken Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Take-Out? Make In!

1 1/2 pounds chicken breast or chicken tenders, cut into chunks
1/4 cup all-purpose unbleached flour
Coarse salt
2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang)
1 tablespoon (a splash) white or rice wine vinegar
1/2 cup chicken broth or stock
8 ounces (1 cup) prepared lemon curd
1/4 cup hot water
1 lemon, zested
2 scallions, thinly sliced or 20 blades fresh chives, finely chopped

Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium.
Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce. Serve with Special Rice, recipe follows.
Cook's Notes: Wok oil infused with ginger and garlic is usually available on the International Foods aisle in many markets.
Chicken broths and stocks are available in resealable paper containers, making storage of remaining product easy and on hand in the refrigerator; they are found in the soup aisle.
Lemon curd is a sweet lemon spread available in most markets. It is on the jam/jelly aisle.

Calendar for the Year

September 10
Theme: Soup & Bread

October 8
Theme: Autumn & Pumpkins

November 12
Theme: Appetizers & Snacks

December 10
Theme: Cookies & Desserts

January 14
Theme: Healthy Main Dishes

February 11
Theme: Crockpot

March 10
Theme: Salad & Sandwiches

April 14
Theme: Pastas & Salads

May 12
Theme: Grilling & Cool Treats

Spinach Artichoke Calzones

2 cups part skim ricotta

1/4 teaspoon nutmeg, freshly grated or a few pinches ground

A few grinds black pepper

1/2 cup (a couple of handfuls) grated Parmigiano, plus extra, for sprinkling

1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry

1 (15-ounce) can quartered artichoke hearts, drained and coarsely chopped

2 cloves garlic, finely chopped

2 (10-ounce) tubes refrigerated pizza dough

2 cups shredded mozzarella

Garlic oil (1 or 2 cloves chopped and heated in 1/2 cup extra-virgin olive oil)

2 cups tomato sauce, marinara or pizza sauce, for dipping or Five Minute Spicy Marinara, recipe follows

Preheat oven to 425 degrees F. Combine first 7 ingredients in a bowl. Roll each pizza dough out on a cookie sheet, and halve each cross-wise. Spread 1/2 cup mozzarella and up to 1/4 of filling on each rectangle. Work on just half of the surface of each rectangle of dough, then fold dough over top of filling and pinch edges firmly to seal. For a half-moon "pizza parlor" look to your calzones, mound filling into a half-moon shape, fold dough over top trim edges of dough to follow the rounded shape, then seal edges. Tie strips of dough scraps in knots, brush with garlic oil and sprinkle with grated cheese. Bake knots with calzones. If your dough tears, remove a little of the filling and repair. Repeat the process, spacing the calzones evenly on baking sheet. Bake the calzones for 12 to 15 minutes or until golden brown all over. Serve calzones with warm tomato or pizza sauce for dunking. Cook's Note: Freeze any remaining filling in a small plastic container and use it to stuff a chicken breast on another day.

Five Minute Spicy Marinara: 2 tablespoons (two turns around the pan) extra-virgin olive oil

3 cloves garlic crushed

1/2 teaspoon crushed red pepper flakes

1 (32 ounce) can chunky style crushed tomatoes

Salt and pepper

1 teaspoon Italian dried seasoning

1 handful Italian parsley leaves, chopped

Add olive oil to medium saucepan over moderate heat. Add garlic and crushed pepper to the heated olive oil; when pepper snaps and garlic sizzles, stir in crushed tomatoes. Season sauce with salt, pepper, and Italian seasoning. Cook for five minutes and stir in parsley. Serve. Yield: 4 servings

Weight Watchers banana-oatmeal bread

1 1/4 c all-purpose flour

1/2 c  unpacked brown sugar

1/2 tsp table salt

1/2 tsp baking soda

1/2 tsp baking powder

3 tsp canola oil

1 large egg beaten

2 medium egg whites beaten

3 large rip bananas

1 c uncooked old fashioned oats

Preheat oven to 350.  In a large bowl, stir together dry ingredients.  Add oil and eggs; mix thoroughly.

In a smaller bowl, mash bananas.  Add bananas and oatmeal to the batter.

Spray a loaf pan with cooking spray.  Pour batter into pan and bake until top of loaf is firm to the touch and toothpick inserted comes out clean.  45-55 minutes.  Allow to cool in pan for 5 minutes.  Flip out and cool on a wire rack for another 10 minutes.

Servings: 10  WW Points: 4

Jocosa's meatloaf

2 lbs ground beef

2 eggs beaten

2/3 C milk

2 tsp salt

1/2 tsp pepper

3 slices of bread, broken up

2/3 c chopped onion

1 shredded carrot

1 1/2 C grated cheddar cheese

Mix ingredients together and shape into two loaves. Bake on a cookie sheet @ 350 for 1 hour.

Add this sauce to it after you take it out the oven:

1/4 C ketchup

1 TB Mustard

1/4 C brown sugar

Mix ketchup, mustard and brown sugar together and spread over the 2 baked meatloaves.

Monica's chilli

1 lb  lean ground beef

1  small onion chopped fine

1  28 oz can crushed tomatoes

2  15 0z cans small red beans (I like western family brand), drained and rinsed

salt and pepper, to taste

Garlic (I add it whole and then take it out)

Chilli powder (I add to taste, about 1 TB)

2 tsp ground cumin (optional)

1 (4 oz) can of diced green chiles

Tomato juice or v8

Brown the meat and onions then add tomatoes, beans, salt and pepper, Garlic, green chilies, chili powder and cumin. Cook for 30 minutes to an hour.  If it gets too thick add tomato juice to thin it out (maybe 2 cans).

Sprinkle with sharp cheddar cheese and fritos corn chips

Crepes

3/4 cup flour

1 1/2 tsp sugar

1/4 tsp baking powder

1/8 tsp salt

3/4 cup milk

1 egg

1 Tb melted butter

1 tsp vanilla (if used for a dessert)

 

Heat crepe pan.  Mix dry ingredients and then add liquid ingredients.  Add about 1/8-1/4 cup of batter and tilt pan to make it spread.  Flip and cook other side.  Roll up and add fruit, powdered sugar and syrup.

Mom's pancake or waffle mix

1 cup milk

1 cup buttermilk

2 eggs

1 tsp baking soda

1 tsp baking powder

1 tsp salt

2 Tb vegetable oil (pancakes only)

4 Tb vegetable oil (waffles only)

2 Tb sugar

1 1/2-2 cups whole wheat or white flour

Mix all ingredients and use it for pancakes or waffles.  

Cornbread

2 eggs, well beaten
1 c. milk
1 c. melted butter
2 c. Bisquick
¾ c. sugar
½ tsp. baking soda
2-3 heaping Tbsp. cornmeal

Bake 350* for 20-30 minutes. 9 x 13 pan.

Potato-Cheese Soup

4 cubes chicken bouillon
3 c. hot water
5 c. potatoes, diced
1 c. celery, diced
1 c. carrots, diced
½ c. onions, chopped
¾ c. butter
¾ c. flour
1 (8oz.) jar Cheez Whiz
2 c. milk
2 c. half & half
1 to 2 c. Cheddar cheese (optional)

Dissolve bouillon cubes in 3 cups hot water.
Add potatoes, celery, onions, and carrots.
Cook 10 to 15 minutes. Melt butter and add
Flour. Stir into other mixture. Add half & half
And milk. Add the Cheez Whiz. If you like a
Lot of cheese, add 1 to 2 cups Cheddar. If
Soup is too thin, add more flour mixed with water.

Banana Bread

½ c. butter
1 c. sugar
2 lg. eggs
2 c. flour
1 tsp. baking soda
pinch of salt


Beat together: butter, sugar, eggs. Alternate adding in dry ingredients and beaten bananas.

*Optional: Chocolate chips or nuts

Chicken Mug Pie

1 tube jumbo bake-off butter biscuits, from the dairy aisle of market (recommended: Grands by Pillsbury)
Sweet paprika, for sprinkling
1 1/2 pounds chicken breast pieces, diced
3 tablespoons butter
2 ribs celery and greens from the heart, chopped
1 medium yellow onion,
chopped 1 large carrot, peeled and diced
Salt and pepper
2 teaspoons poultry seasoning
3 tablespoons all-purpose flour
1 cup shredded potatoes, ready to cook hash browns, available in sacks on dairy aisle
1 pint half-and-half or cream
1 quart chicken stock, available in boxes on soup aisle
1/4 teaspoon grated nutmeg, a healthy grating
1 cup frozen green peas


Preheat oven according to package directions and arrange biscuits on cookie sheet. You will have 4 extra biscuits. Save them for ham and cheese or egg and cheese breakfast sandwiches the next morning. Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes.
In a medium pot over medium to medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt and pepper and poultry seasoning. Cook 5 minutes more, add flour cook another minute. Add potatoes, then whisk in half-and-half or cream and chicken stock. Add nutmeg. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a minute.
Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!

Zucchini Bread

1 c. oil
2 c. sugar
3 eggs
3 tsp. vanilla
2 c. shredded raw zucchini
3 c. flour
1 tsp. soda
1 tsp. salt
3 tsp. cinnamon
1/4 tsp. baking powder



Combine oil, sugar, and eggs in a large mixing bowl. Beat well. Blend in vanilla and zucchini. Add other ingredients. Pour in greased pans. Bake 350 for 1 hour. Let stand in pans 10 minutes, then turn on racks to cool.

Teriyaki Chicken

3 Tbsp. soy sauce
2 Tbsp. brown sugar
1 Tbsp. corn oil
1/2 tsp. ground ginger
1/2 tsp. garlic salt/powder
1/8 tsp. Black pepper
2 boneless, skinless chicken breasts

Marinate 2 hours. Grill. Serve with rice and steamed veggies. Double marinade recipe and reserve half to drizzle over rice.

Grilled Ribeye Steaks

1/2 c. soy sauce
1/2 c. green onions chopped
1/4 c. brown sugar
2 garlic cloves minced
1/4 tsp. ground ginger
1/4 tsp. pepper
2 1/2 lbs. rib eye steaks

Marinate ingredients and steak for 8 hours or overnight. Grill. Enjoy.

Grilled Bruschetta Chicken

1/4 c. sun-dried tomato dressing
4 small boneless, skinless chicken breasts
1 medium tomato, finely chopped
1/2 c. shredded mozzarella cheese
1/4 c. chopped fresh basil or 1 tsp dried basil leaves

Place large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade. Grill chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing. Turn chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through.

Broccoli Chowder

1 10 oz package frozen chopped broccoli
1 medium onion, chopped (I use 1/2 of a red onion and cut it in big chunks so I can remove the onion pieces)
1 can Cream of Chicken soup
2 Tbsp. flour
1 1/3 c. milk
1 c. chddar cheese
1/8 tsp ground red pepper

Bring 1/2 c. water to boil. Add broccoli and onion. Cover and simmer 5 minutes. Do not drain. Stir in soup, flour, milk, cheese and pepper. Cook on low until soup is thoroughly heated.

Minestrone Soup

1 Tbsp. olive oil
6 oz. Canadian Bacon, diced
4 cloves garlic, minced
1 c. celery, carrots and zucchini
2 1/2 c. water
2 c. tomato juice
12 oz can pink or red kidney beans, drained
3 Tbsp. fresh or 1 1/2 tsp. dried basil
2 packets instant beef broth
1/4 tsp. oregano and pepper
1 c. cooked ditalini
1/4 c. fresh parsley

In 2 quart saucepan saute bacon and garlic in olive oil. Add celery, carrots, and zucchini. Cook until veggies are tender, about 5 min. Add remaining ingredients, except ditalini and parsley. Bring to boil. Reduce heat and let simmer, stirring occassionally, for about 15 minutes. Add ditalini and parsley and let simmer until heated.

Bread Bowls

1 cup plus 3 Tbsp. warm water
2 Tbps. Olive oil or vegetable oil
¼ cup grated Parmesan cheese
1 tsp. sugar
1 tsp. salt
3 cups bread flour
2 ½ tsp. active dry yeast

In bread machine pan, place all ingredients in order as listed. Select “dough” setting (check after 5 minutes of mixing; add 1 to 2 Tablespoons of water or flour if needed. When cycle is completed, turn dough onto a lightly floured surface. Divide into fourths; shape each into a ball. Place on a greased baking sheet. Cover and let rise in a warm place until doubled, about 30 minutes. Bake at 400 ° for 15-20 minutes or until golden brown. Cool. Cut the top fourth off each roll; carefully hollow out bottom, leaving a ¼-in. shell (discard bread or save for dipping into soup). Fill with chili, chowder or stew. Yield: 4 servings.

Round Bread

-Scald ½ c. milk. Stir in 3 Tbsp. sugar, 2 tsp. salt and 3 Tbsp. butter..let cool.
-Dissolve 1 Tbsp. Yeast in 1 ½ c. warm water in mixing bowl.
-Add milk mixture and 2 c. flour
-Beat until smooth and add 2-2 ½ c. more flour to make medium stiff dough
-Knead until smooth and let rise until double.
-Punch down, divide dough in half and shape. (pinch dough together as you shape)
-Cover and let rise (about 30-40 minutes)
-Then brush gently with 1 beaten egg and 1 Tbsp water
-Bake @ 400º for 20-25 minutes.
-Use 1 cookie sheet per ½ batch.
**Bread is crunchier on outside with water pan in bottom of oven.

Tomato Florentine Soup

Serves 7

Olive oil cooking spray, or 1 T. olive oil
1 medium onion, chopped
1 can (1 pound) unsalted tomatoes, crushed
4 c. unsalted vegetable broth or water
2 T. tomato paste
3/4 t. salt
1/4 t. ground black pepper
1 t. dried Italian seasoning
4 oz. sea shell pasta
2 c. (packed) chopped fresh spinach
1/2 c. grated Parmesan cheese

1. Coat a 3 qt. pot with cooking spray or olive oil, and place over medium heat. Add the onions, and saute for 3 minutes, or until the onions are soft.

2. Add the tomatoes, vegetable broth or water, tomato paste, salt, pepper, and Italian seasoning to the pot. Increase the heat to high, and bring to a boil. Add the pasta, cover and cook over medium low heat for 8 minutes, or until the pasta is almost al dente.

3. Add the spinach to the post, and simmer for 1 minute, or just until the pasta is al dente and the spinach is wilted.

4. Ladle the soup into individual bowls, topping each serving with a tablespoon of cheese, if desired. Serve hot.

Banana Bread

Makes: 1 loaf
1/3 c. butter
1 c. sugar
2 eggs
1 c. ripe bananas (mashed)
2 T. milk
1 3/4 c. flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 tsp. vanilla

Mix all the wet ingredients, add the dry and mix that thoroughly. Grease loaf pan. Bake @ 350 degrees for 50-55 minutes (or till toothpick comes out clean).


I measure my bananas first so I know how many loaves to make. As a general guideline, 2 bananas=1 cup. Also, I top it with butter when it is hot out of the oven. Let it sit about 10 minutes then cut around the edges so it comes out of the pan easier.

Potato Ham Chowder

Serves: 6
2 c. boiling water
2 c. diced potatoes (bite size cubes)
1/2 c. sliced carrots
1/2 c. sliced celery
1/4. c. chopped onion
1/4 tsp. pepper
1 tsp. salt
1/4 c. butter
1/4 c. flour
2 c. milk
2 c. shredded sharp cheddar cheese
1 c. ham, diced

Boil water, add vegetables, salt and pepper. Simmer 10 min. Do not drain. Make white sauce with butter, flour, and milk. Add cheese; stir until melted. Add to undrained vegetables, add ham. Heat; do not boil.

Taco Soup

Serves: 8-10
brown: 1 lb. ground beef &
medium onion chopped
drain, pour into large pot
add: 1 pkg. dry taco seasoning
1 small can sliced black olives
1 c. water
8 oz. corn (undrained)
16 oz. kidney beans (rinsed & drained)
16 oz. diced tomato
29 oz. tomato sauce
bring to a boil, simmer 10 minutes

Toppings~ cheese, sour cream, Frito's

Tortilla Soup--1

2(14 ½) oz cans of chicken broth or 1 quart homemade chicken broth
1-2 cups diced, cooked, chicken. (I usually boil 3 breasts of chicken for 20 minutes)
1 small onion, diced, finely
½ to 1(4-oz) can diced green chilies
½ to 1 Tablespoon chili powde
rA pinch of ground red pepper (cayenne)
Tortilla chips
Shredded sharp cheddar cheese
2-3 tomatoes chopped
Avocadoes diced(optional)
1 lime (optional)

Instructions:1. In a large saucepan, stir together the chicken broth, chicken, onion, green chilies, chili powder, and ground red pepper. 2. Bring the soup to boiling. Reduce heat and simmer the soup, uncovered, about 10 minutes or until the onion is tender.3. Ladle the soup into individual bowls or a soup tureen. Add broken up chips, sprinkle with cheese, tomatoes, avocado and finish with a squeeze of lime. Note: The chilies and chili powder can be altered depending of how hot you want the flavor to be.Serves 2-4 people

Green Salad with Strawberry Balsamic Vinaigrette

2 teaspoons strawberry jam

1 tablespoon balsamic vinegar

3 tablespoons extra-virgin olive oil, eyeball it

Salt and pepper, to taste

1 pint strawberries, sliced

4 to 5 cups chopped romaine or mixed greens of any kind

Place jam in a medium bowl and whisk in vinegar then extra-virgin olive oil. Season the dressing with salt and pepper. Add the strawberries and greens to bowl and toss to coat evenly in dressing.

Fruit Juice Shapes-a fun jello recipe for kids

4 cups pure grape juice, pure white grape juice, cranberry juice cocktail or other clear juice.
4 envelopes unflavored gelatin

In a large bowl, sprinkle the gelatine over 1 cup of the juice and allow to stand for a few minutes. Meanwhile, heat the remaining 3 cups of juice until just boiling and pour it over the juice and gelatin mixture. Stir until the gelatin is dissolved.
Pour into a 9 by 9-inch pan and chill until firm, about 3 hours or overnight. Dip the pan briefly into hot water to loosen, cut into squares or shapes, and serve.

Cream of Chicken with Wild Rice Soup

*This is a labor of love to make but it is worth it on a cold winter evening!

1 1/3 c. wild rice
1 (3 lb.) whole chicken cut into pieces
7 c. water
1 c. chopped celery (I omit)
1 c. onion (can get by on 1/2 c.)
2 T. vegetable oil
1 c. fresh mushrooms
2 T. chicken bouillon
3/4 tsp. white pepper (black ok too)
1/2 tsp. salt
1/2 c. butter
3/4 c. flour
4 c. milk
3/4 c. white wine

Cook wild rice according to package directions, but remove from heat approx. 15 min. before done. Drain excess liquid and set aside. In stockpot over high heat, combine chicken and water. Bring to boil and reduce heat to low. Simmer 40 min. or until chicken cooled and tender. Remove chicken from pot and allow to cool. Remove meat from bones, cut into bite size pieces and reserve. Discard fat and bones.
In stock pot over medium heat, saute celery and onion in oil for five minutes. Add mushrooms and cover. Cook 5-10 minutes stirring occassionally until everything is tender. Return broth to stock pot and add partially cooked wild rice. Stir in bouillon, pepper, and salt. Simmer uncovered for 15 min.
Meanwhile melt butter in medium saucepan over medium heat. Stir in flour until smooth. Whisk in milk and continue cooking until mixture is thick and bubbly. Add some broth into milk mixture. Pour cream mixture into stockpot and mix in reserved chicken meat and white wine. Allow to heat.

Broccoli and Bow Ties

Kosher salt 8 cups broccoli florets (4 heads)
1/2 pound farfalle (bow tie) pasta
2 tablespoons unsalted butter
2 tablespoons good olive oil
1 teaspoon minced garlic
1 lemon, zested
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1/4 cup toasted pignoli (pine) nuts
Freshly grated Parmesan, optional

Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.
To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.

Parmasan Chicken Sticks

1 1/2 pounds skinless, boneless chicken breasts (3 to 4)
1 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 cup seasoned bread crumbs
1/2 cup grated Parmesan Unsalted butter
Good olive oil
Bamboo skewers (6 to 10 inches long) or ice-cream sticks

Lay the chicken breasts on a cutting board and slice each diagonally into 4 or 5 large strips. Combine the flour, salt, and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the breadcrumbs and Parmesan on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the bread-crumb mixture, pressing lightly to coat.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes on each side, until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick.
You can keep the chicken breasts warm for about 15 minutes on a sheet pan in a preheated 200 degree F oven.

Monica says she doesn't use Kosher Salt or UNSALTED butter

Rice and Peas

1 quart chicken stock (recommended: Kitchen Basics brand) available in paper box containers on soup aisle
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 cloves garlic, chopped
1 rounded cup Arborio rice
Salt and pepper
1 cup frozen peas
1/2 cup grated Parmigiano-Reggiano or Romano cheese, a couple of handfuls


Place chicken stock in a small pot and warm over low heat.
Heat a medium sized skillet over medium heat. Add extra-virgin olive oil 2 turns of the pan, and garlic. Saute garlic 1 minute, then add Arborio. Toast the Arborio rice 2 minutes, then ladle in 1/3 of the stock. Bring to a bubble. Stir rice occasionally, allowing the rice to get starchy and the stock to cook into the rice. Add more stock when rice starts to become dry. Continue stirring and ladling broth until rice is al dente, 22 minutes. Stir in peas and cheese and season with salt and pepper, to your taste. Serve immediately.

Chicken Mug Pie

Grandma's Cream of Chicken Soup

1 ½ lbs chicken breast
2 Q water
1 t. celery salt
1 t. onion salt
2 t. salt
½ tsp. poultry seasoning
4 large celery stalks
1 onion chopped
4 large carrots

Boil above ingredients for 1 ½ hours- then remove chicken to cool and cook 2 cups noodles in the broth

In another pan- Cream sauce

1 ½ sticks of butter
¾ c. flour
1 tsp. salt
¾ tsp. pepper
Add 1 quart milk

Stir until smooth and bubbly and add the 2 soups together. Fantastic with hot bread or in bread bowls!

Taco Soup

Taco soup

1 can pork and beans
1 can vegetable soup
1 can whole corn
3 cans Tomato soup
1 pkg taco seasoning
1 lb browned hamburger
1 can water
chopped onion 8 oz. Salsa

Serve with sour cream, cheese and frito corn chips

Bacon Cheese Nibbles

20 Frozen Rolls, thawed but still cold
1/2 c butter, melted
6 strips of Baxon, fried and crumbled
2 c Grated Cheddar Cheese

Melt butter in 9 X 13 inch pan. Cut each roll into 3 pieces. Roll the
pieces in butter and leave in pan. Sprinkle crumbled bacon over the
rolls. Top with grated cheese. Cover with plastic wrap, let rise until doubled.
Remove wrap and bake at 350 degrees 20 to 25 minutes.

Southwest White Chili

Fry together until cooked:
1 lb. chicken, cubed
1 medium onion, chopped
1 ½ tsp. garlic powder
1 Tbls. Oil

In soup pot add:
chicken mixture
2 cans great northern beans, rinsed and drained
2 cups chicken broth
1 small can green chilies, chopped
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
½ tsp. pepper

Bring to a boil and simmer for 30 minutes. Before serving add 1 cup sour cream and ½-1 cup of whipping cream. Allow to get hot.

Mom's Broccoli and Cheese Soup

2 quarts water
6 chicken bouillon cubes
1 ½ cubes butter
¾ cups flour
2 cups grated cheddar or 8 oz. cheese whiz
½ head fresh broccoli

Bring water and bouillon cubes to a boil. Cut broccoli into bite size pieces and add to broth. Melt butter in a small pan, add flour making roux. Stir roux boiling water. Stir until thickened and smooth. Add cheese and stir until melted. Makes about 2 ½ quarts.

I often use a package of frozen chopped broccoli in place of the fresh. I also always use grated cheddar.

Tortilla Soup

Boil & Shred Chicken

Heat together:
1 can chicken broth
1 can corn
1 can diced tomatoes
1 can enchilada sauce (small)
1 can diced green chilies (small)
Shredded chicken
1 tsp. chili powder
1 tsp. cumin

Top with sour cream, grated cheese and tortilla chips.

I usually use 2 chicken breasts and only a ½ can enchilada sauce and ½ can of green chilies. Usually I pour the leftover enchilada sauce and green chilies into a small container and place it in the freezer until the next time I make the soup. I also use chicken boullion and water in place of the broth. A can of broth usually is 14.5 oz. I use 2 cups of water and 2 boullion cubes. This is Emilee’s favorite dinner and we like it with cornbread on the side!

Chicken Pot Pie

3 Chicken Breasts 2 bay leaves
½ t pepper 4 Cups water
½ t marjoram leaves 2 t salt

Boil ingredients until chicken is done. Cut chicken into cubes. Save broth.

2 large carrots, sliced
1 celery stalk, sliced
½ cup onion, chopped
2 small potatoes, peeled and cubed
½ cup frozen peas
I have never measured the veggies – I just add however much I want. I like it hearty.
2 Cups broth – use 1 cup from above and 1 cup of chicken broth

Boil veggies in 2 cups broth until tender. Mix 1/3 cup flour + 2 TBSP with 1 ¾ C Half and Half until smooth. Pour slowly into above chicken broth and veggies. Heat until thick. Add salt and pepper to taste. Add chicken and mushrooms (if desired). Pour into 9x13 dish and top with a pie crust or:

1 C Bisquick
½ C milk
1 Egg

Mix and drop by spoonfuls on top of mixture. Bake @ 425* for 20 minutes. *Pie crust @ 350* for 1 hour.

I have to make a little more Bisquick mix – I like to cover the whole thing.

Calzone-dough

Calzone – dough

2 ½ C flour
1 C warm water
1 package yeast
1 tsp salt
2 T sugar

Mix together. Let rise 15-20 minutes. Roll out balls, fill half with toppings. Fold the other half over and pinch together. Bake @ 425* for 12-15 minutes.

Pot Stickers

1 (12-ounce) package pork sausage
2 green onions, minced
1 tablespoon soy sauce
1 tablespoon hoi sin sauce
½ teaspoon minced garlic
24 square wonton wrappers
Nonstick vegetable cooking spray

In medium bowl, combine the sausage, green onions, soy sauce, hoi sin sauce, and garlic. Place 8 wonton wrappers on a clean surface and brush edges with water. Place 1 tablespoon of pork mixture in center of each wrapper. Gather edges of wrapper together over filling. Press edges of wrapper together, enclosing the filling completely. Repeat with remaining wrappers and filling.

Place a collapsible metal steamer rack in a large wide pot (we use our plastic spaghetti colander). Fill pot with ½-inch water. Spray steamer rack with nonstick spray. Bring water to a simmer. Working in batches, arrange dumplings on rack 1-inch apart. Cover pot with lid and steam dumplings until cooked thoroughly, about 8 minutes. Watch the water level and add more as needed. Transfer dumplings to a platter and serve with dipping sauces.

Fried Rice

Fried Rice

1 Tablespoon butter
1 Cup rice
1 Envelope Lipton Chicken Noodle Soup
2 ½ Cup Water
2-4 Eggs

In a large skillet, heat tablespoon of butter and sauté rice until brown. Combine soup mix and water and stir into rice. Cover and simmer 16-20 minutes, whenever the rice is tender and liquid is absorbed. Scramble the eggs while rice is cooking. Combine together. Add soy sauce 1 ½ Tablespoons or to your taste. (Peas, canned shrimp, etc can be added.)

Wheat Bread

3 ½ cups wheat flour
1/3 C gluten
1Tbsp and ¾ tsp yeast
2 ½ C HOT water

Mix together for 1 minute. Cover and let rest for 10. (I put saran wrap over my bowl.)

Add:
1/3 C oil
1/3 C honey
1 Tbsp salt
1 Tbsp and ¾ tsp lemon Juice
2 ½ C wheat flour

Mix and knead for 10 minutes. Preheat oven to 350* for ONE minute. (Don’t forget to turn your oven off after the one minute warm up.) Put dough in oven, covered. Let rise for 30 minutes. Put dough into two loaf pans – pans should be greased. (I let the dough rise again at this point – original recipe says to cook it. I like mine to be a little higher in the pan.) Cook at 350* for 30 minutes. Brush butter on top.

Chicken Broccoli Pot Pie

10 oz can Big Flakey Biscuits
2/3 C grated cheddar cheese
2/3 C Crisp Rice Cereal
2 T Butter
1 can Cream of Mushroom Soup
1 C cooked Chicken – cut or shredded
10 oz package Chopped Broccoli – cooked and drained

Separate biscuit dough into 10. Place in ungreased muffin cups. Press dough to cover bottom and sides forming ¼ inch rim over muffin cup. Spoon 1 T cheese, then cereal into each cup. Dot each with butter. Combine chicken, soup and broccoli. Spoon about ½ cup over cereal. Bake at 375* until brown.

Carmel Chip Bars

1/2 CUP BUTTER (NO SUBSTITUTES)
32 CARAMELS
1 CAN 14 OZ SWEETENED CONDENSED MILK
1 YELLOW CAKE MIX
1/2 CUP VEGETABLE OIL
2 EGGS
2 CUP MINIATURE SEMISWEET CHOCOLATE CHIPS
1 CUP VANILLA OR WHITE CHIPS
1 HEATH CANDY BAR CHOPPED

IN A LARGE SAUCEPAN COMBINE THE BUTTER, CARAMELS & MILK; COOK AND STIR OVER MEDIUM-LOW HEAT UNTIL SMOOTH. COOL. IN A MIXING BOWL, COMBINE THE CAKE MIX, OIL AND EGGS; MIX WELL. STIR IN CHIPS AND CHOPPED CANDY BAR. PRESS THREE-FOURTHS OF THIS MIXTURE INTO A GREASED 13 X 9 PAN AND BAKE AT 350 FOR 15 MINUTES. PLACE ON A WIRE RACK TO COOL FOR 10 MINUTES.
POUR CARAMEL MIXTURE OVER THE CRUST. DROP REMAINING DOUGH BY SPOONFULS ONTO THE CARMEL LAYER. BAKE FOR 25 MINUTES OR UNTIL EDGES ARE BROWN.
YOU CAN ALSO MAKE THIS WITH CHOCOLATE CAKE MIX.

Fruit Cup Crunchie

1 cup quick-cooking (not instant) rolled oats
1/2 cup sweetened, shredded coconut
1/2 cup sliced or slivered almonds
3 tablespoons vegetable oil
2 tablespoons good honey
8 to 10 strawberries, small-diced
1/2 cup blueberries
1/4 pineapple,
small-diced 2 cups plain yogurt

Preheat the oven to 350 degrees F.
Toss the oats, coconut, almonds, oil, and honey together in a large bowl until they are completely combined. Pour onto a sheet pan and bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 20 minutes.
Remove the granola from the oven and allow to cool, stirring once.
Combine the strawberries, blueberries, and pineapple in a bowl. In 4 ice cream sundae glasses, layer first the fruit, then the yogurt, and the cooled granola alternately until you fill the glasses. Serve with a long spoon.

Oven Baked Dutch Apple Pancakes

2 cans apple pie filling
2 tablespoons butter
1 teaspoon ground cinnamon
3 eggs
1/2 cup milk
1/2 cup all-purpose flour
1 tablespoon sour cream
1 teaspoon lemon zest
1/4 teaspoon salt
Confectioners' sugar, for dusting


Preheat oven to 350 degrees F.
In a 10-inch cast iron skillet, warm the apple pie filling, butter, cinnamon. In a bowl, beat the eggs until frothy. Add the milk, flour, sour cream, lemon zest, and salt. Beat just until batter is smooth. Pour over the hot apple mixture in the skillet, and immediately put the pan in the oven. Bake for 20 to 25 minutes, or until the pancake is puffed up and golden brown. Using a small, fine sieve, lightly dust the top of the pancake with confectioners' sugar. Serve warm.

Spinach Puff Pastry

1 (10-ounce) package frozen chopped spinach, thawed
4 tablespoons butter, divided
1 cup sliced fresh mushrooms
4 ounces Gruyere cheese, grated
1 (17 1/2-ounce) package frozen puff pastry sheets, thawed


Preheat oven to 350 degrees F.
Drain spinach well, pressing between layers of paper towels to remove excess moisture. Melt 2 tablespoons butter in a skillet over medium heat. Add mushrooms and cook, for 5 minutes. Stir together spinach, mushrooms and cheese; set aside. Roll 1 pastry sheet into a 13 by 11-inch rectangle. Melt remaining 2 tablespoons butter. Brush 1/2 melted butter over pastry. Spread 1/2 spinach mixture over butter. Roll-up, jellyroll fashion, starting with the long side. Repeat procedure with remaining pastry sheet, butter, and spinach mixture. (Wrap rolls in plastic wrap and refrigerate up to 2 days, if desired.) Cut rolls into 1/4-inch thick slices. Place on lightly greased baking sheets. Bake for 15 to 20 minutes, or until golden brown.

Spicy Cinnamon Cake

1 (18-ounce) package spice cake mix
1 (4 serving) package instant vanilla pudding mix
1 cup sour cream
4 eggs, beaten
1/2 cup corn oil
5 tablespoons sugar
2 teaspoons ground cinnamon
1/2 cup chopped pecans

Preheat oven to 350 degrees F.
Grease a 10-inch tube pan. Combine cake mix, instant pudding, sour cream, eggs, and corn oil and beat together well. In a separate bowl, combine sugar, cinnamon, and pecans. Pour half of batter into prepared pan and sprinkle with sugar mixture, reserving a little to sprinkle on top. Pour the rest of batter into pan and sprinkle with the rest of sugar mixture. Bake 1 hour. Let cool and remove from pan.

Stromboli

1 LOAF OF BREAD DOUGH this may be frozen dough thawed and raised, your own recipe or the following:
1 pkg active dry yeast 2 Tbsp oil
1-cup warm water 1 tsp salt
1 Tbsp sugar 2 ½ - 3 ½ cups flour

Dissolve yeast in warm water
Stir in sugar, oil, salt and 1-cup flour. Beat until smooth.
Mix enough remaining flour to make dough easy to handle.
Knead on floured surface (or with bread mixer) until smooth and elastic. (About 5 minutes)
Place in a greased bowl, turn greased side up. Cover and let rise until almost double in bulk (30-60 minutes).

TO MAKE STROMBOLI:
½ lb. Sliced ham ¾ cup grated moz. cheese
4-8 oz. Sliced pepperoni ¾ cup grated parm. cheese
¾ cup grated cheddar cheese *Basil, Oregano, Parsley,
Garlic Power, Chives,
Green Onions (optional)

Punch down bread dough and roll into 9x13” rectangle.
Place a layer of ham, lengthwise in the middle of the dough, top with cheddar cheese, then a layer of pepperoni, then mozzarella, another layer of ham and the Parmesan cheese. (Additional parmesan, herbs and chives may be sprinkled on the cheese layers)
Cut 8 even strips of the bread on both sides of the meat layer.
Starting at end, alternately fold the bread strips over the filling. Place on greased pan.
Sprinkle Parmesan cheese and garlic powder on top. Let rest 15 minutes.
Bake at 375 degrees for 25 minutes. Slice and serve with Spaghetti sauce for dipping.


OTHER FILLING IDEAS:
* 2 T onions, ¾ lb. Ital. Sausage, 10 oz. Frozen spinach, 2 cup moz.
* 10 oz. Spinach, 3 oz. Cream cheese, cup cottage cheese, 1 egg, 4 oz Feta cheese, ¼ tsp garlic
* 4 cloves garlic, 1 red onion, 1 cup fresh spinach, 1 tomato, 1 cup mozzarella, 1 tsp oregano, 1 tsp basil
* Cooked broccoli, provolone, mozzarella, Parmesan, Italian sausage
* 1 lb. Ricotta ham, ¼ cup Romano, ¼ Parmesan, 2 eggs, 2 T parsley, 1 clove garlic
* 4 chicken breasts chopped and cooked with 1 onion and 2 cloves garlic, add to 20 oz. frozen, thawed and drained spinach, 1 cup cheddar, 1 cup Parmesan, cup olives, ¼ cup pimentos.


NOTE: All meat fillings must be cooked prior to using.

Shrimp Quesadillas

Ingredients
· 1-1/4 cups (1/2 of an 18-ounce tub) taco sauce with shredded chicken
· 4 6-inch tostada shells
· 3/4 cup shredded, peeled jicama; shredded carrot; packaged shredded broccoli (broccoli slaw mix), or canned black beans, rinsed and drained
· 1/3 cup shredded colby and Monterey Jack cheese (about 1 ounce)
Directions
1. In a small saucepan cook chicken mixture until heated through. Divide evenly on four tostada shells. Top with jicama, carrot, broccoli slaw, and/or black beans. Sprinkle with cheese. Makes 4 servings.


SHRIMP QUESADILLAS
Ingredients
· Nonstick cooking spray
· 4 8-inch vegetable tortillas
· 1/2 a 7-oz. carton garlic or spicy three-pepper hummus (1/3 cup)
· 6 oz. peeled, deveined cooked medium shrimp
· 1 6-oz. jar marinated artichoke hearts or half a 16-oz. jar pickled mixed vegetables, drained and coarsely chopped
· 1 4-oz. pkg. crumbled feta cheese
Directions
1. Coat one side of each tortilla with cooking spray. Place tortillas, sprayed side down, on work surface; spread with hummus. Top half of each tortilla with shrimp, artichokes, and cheese. Fold tortillas in half, pressing gently.
2. Heat large nonstick skillet or griddle over medium heat for 1 minute. Cook quesadillas, two at a time, for 4 to 6 minutes or until browned and heated through, turning once. Makes 4 servings.
3. Pantry Item: Nonstick cooking spray.

Savory Pork Carnitas

1 Boston butt pork roast (3-4 lbs.), trimmed of visible fat
1 package reduced-sodium taco seasoning
3 cloves of garlic, sliced
1 large onion, quartered
1 can (4 oz.) whole green chilies, drained

6-8 flour tortillas
shredded lettuce
chopped tomatoes
sliced avocados
sour cream
lime wedges
chopped scallions
fresh cilantro sprigs, for garnish

Place the pork roast, taco seasoning, garlic, onion, and chilies in a 4 ½ to 6 quart slow cooker and add about 1 cup of water. (If roast is about 3 lbs use slightly less than 1 cup of water, if it is closer to 4 lbs use a full cup.) Stir to combine. Cover the cooker and cook the pork until it is tender enough to shred, 6 hours on high heat or 10 hours on low heat.

Remove the pork from the cooker and shred the meat with a fork. Spoon some of the shredded pork evenly down the center of a tortilla and roll it up. Repeat with the remaining pork and tortillas. Serve the filled tortillas with the toppings.

A 3 lb. roast is enough for 2 meals for our family. For the pulled pork sandwiches I froze the leftovers, and then just combined them with a bottle of bbq sacue and served them on buns for the sandwiches.

Chocolate Zucchini Cake

1 ¾ cup sugar
2 cups grated zucchini
2 ½ cups flour
4 Tbls cocoa
½ tsp cinnamon
1 tsp salt
1 tsp soda
1 tsp baking powder
½ cup margarine
½ c. oil
2 eggs
1 tsp vanilla
½ cup sour milk


Grease and flour a 9 x 13 inch pan. Combine all dry ingredients, including zucchini. Then add margarine, oil, eggs, vanilla and sour milk. Pour into prepared pan. Then sprinkle with topping below:
¾ cup chocolate chips
¾ cup chopped nuts
¾ cup brown sugar

Bake at 350 degrees fro 40-45 minutes.

Lime Cilantro Pork Tacos

2-3 pound pork roast
Salt
Pepper
Sliced onion
½ c. fat free chicken broth
¼. C. lime juice
¼ c. brown sugar
½ c. chopped plum tomato
½ small jalapeno, seeded and chopped
3 T. chopped cilantro
2 T. chopped onion
2 ½ t. fresh lime juice
8 (6”) flour tortillas
Combine first 7 ingredients in a crock pot and cook 3-4 hours on high (5-6 on low). Shred pork. Combine next 5 ingredients to make a salsa. Spread pork and salsa on warmed tortillas (my kids also like cheese). Serve immediately

Foccacia

1 loaf bread dough (Rhodes, thawed and risen)
¼ c. butter (melted)
¼ c. extra virgin olive oil
1 clove garlic, minced
½ t. dried tarragon
½ t. dried basil

Mix butter, oil, garlic and herbs. Brush 2 T. on bottom of a 9X13 pan (I also add a sprinkling of Parmesan cheese). Roll dough to a 9x13 rectangle and place in pan. Make several holes in dough approximately 1 inch apart. (Use end of wooden spoon or fingers). Pour remaining butter mixture over dough. Cover with plastic wrap. Let rise slightly (15-20 minutes). Remove wrap and bake at 350 degrees for 15-20 minutes or until lightly browned.

Also good with cut and seeded Roma tomatoes.
Feta cheese.
Prepared pesto.

Mona Lisa's Chicken Penne Pasta

1 pound chicken breast tenders
2 cloves fresh garlic, minced
1 pound Penne pasta, cooked
1-2 small jars or marinated artichoke hearts
1 can black olives
½ pound mushrooms, sliced
(Can add carrots)

Sauce:
1 qt. half and half
½ c. butter
1 c. (plus) grated Asiago cheese
1 c. grated Parmesan cheese
1 T. Cavendar’s Greek seasoning (I add a bit more)
2-3 T. white wine
Salt and pepper to taste

Pour juice from 1 jar of artichoke hearts into large skillet, and reduce a little. Cut chicken into small bite size pieces. Add to skillet and cook 3-4 minutes. Add mushrooms and garlic, continute cooking 3-4 more minutes (until chicken is completely cooked through) do not overcook. Break up olived and cut up artichokes. Add this and the cooked pasta to the chicke. To make sauce, melta butter in saucepan, add half and half, heat until bubbly. ( You may want to thicken at this point with a little flour and half and half). Add cheeses, Greek seasoning, wine and salt and pepper. Heat just until hot and cheeses are melted. Pour over chicken mixture, stir and serve immediately.

**This makes a ton! Because of the high fat content it really is a special occasion dish. It is great to serve at a dinner party.

Salmon with Pesto Mayo

4 5-6 oz. skinless, boneless fresh or salmon fillets (I use frozen Costco salmon)
2 T. crumbled firm-textured bread
¼ c. mayonnaise or salad dressing –my personal pref. is mayo
3 T. purchased basil pesto
1 T. grated Parmesan cheese

Preheat broiler. Place bread crumbs in shallow baking pan. Broil 4 inches firm heat 1 to 2 minutes, stirring once, until lightly toasted.

Place fish on greased unheated rack of broiler pan, broil 4 inches from heat for 4 to 6 minutes per ½ inch thickness or until fish flakes easily with a fork. Turn over ½ way through broiling.
(I usually cook the fish outside on the grill so that my house doesn’t smell like fish.)

Meanwhile, combine mayo and pesto, set aside. Combine toasted bread crumbs and cheese. Spoon mayo mixture over fillets. Sprinkle with crumb mixture. Broil (or grill) 1 to 2 minutes or until crumbs are lightly browned.

Makes 4 servings.
363 cal per serving.

Asian Beef with Snow Peas

3 T. soy sauce
2 T. rice wine –NOT VINEGAR
1 T. brown sugar
½ t. cornstarch (I usually add a bit more)
1 T. vegetable oil
1 T. minced fresh ginger root
1 T. minced garlic
1 pound beef round steak, cut into thin strips
8 oz. snow peas, trimmed

In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
Heat oil in a wok or skillet over medium high heat. Stir fry ginger and garlic for 30 seconds. Add the steak and stir fry for 2 minutes or until evenly browned. Add the snow peas and stir fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is think and smooth. Serve

Bowtie Artichoke Pasta

8 oz. bow tie or rigatoni pasta
1 pound fresh tomatoes, diced and seeded (about 3 medium)
1 medium yellow onion, diced
1 c. sliced mushrooms
1 T. crushed fresh garlic
1 T. dried basil
1 T. dried oregano
¼ t. cayenne pepper (or omit for less spice)
¼ t. ground black pepper
1 can (14 oz.) artichoke hearts, drained and quartered
½ red bell pepper, cut into thin strips
2 T. lemon juice
½ c. plus 2 T. grated nonfat or reduced fat Parmesan cheese

Cook the pasta al dente according to package directions. Drain well, return pasta to the pot and cover to keep warm.

While the pasta is cooking, combine tomatoes, onion, mushrooms, garlic, basil, oregano, cayenne and black pepper in a large skillet. Place over medium low hear, cover and cook for 10 to 12 minutes or until the tomatoes are soft.

Add the artichoke hearts, bell peppers and lemon juice to the skillet mixture. Cover and cook for 2 additional minutes, or until the peppers are crisp tender. Reduce heat to low.

Add the pasta to the skillet mixture, and toss gently to mix. Add the Parmesan, toss gently and serve immediately.

Orange Loaf

Ingredients:

1/2 Cup Butter
1 Cup White Sugar
2 Eggs
1 Tablespoon Grated Orange Zest
1/2 Cup Fresh Orange Juice
2 Cups All- Purpose Flour
2 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 Cup Chopped Walnuts (Optional)
1/2 Cup Orange Juice
1/4 Cup White Sugar

Stir together flour, baking powder, salt , and nuts. In a large bowl, beat together butter and 1 cup sugar. Beat in eggs one at time. Stir in zest and 1/2 cup fresh juice. Pour in flour mixture, and stir until moistened. Turn into a greased 9 x5 x3 inch loaf panBake at 350 degrees for 1 hour, or until done. Remove loaf from oven, but not from pan. Combine 1/2 cup orange juice with 1/4 cup sugar in a small saucepan. Heat and stir to dissolve sugar. Spoon glaze over hot loaf. Let stand in pan for 10 minutes before removing loaf to rack to cool. Makes 1 loaf prep time 15 minutes cook time 1 hour

Orange Island Chicken

Ingredients:
1/2 Cup Orange Juice
1/3 Cup Soy Sauce
1 Teaspoon Ground Ginger
1/2 Teaspoon Onion Powder
1Teaspoon Orange Zest
4-6 Boneless, Skinless Chicken Breast
1/2 Cup All-Purpose Flour
3 Tablespoon Vegetable Oil

For Marinade: In a zipper style bag, combine the orange juice, soy sauce, ginger, onion powder and orange zest. Mix well. Add the chicken pieces to the marinade and refrigerate overnight, or at least 8 hours.Preheat oven to 350 degrees. Remove the chicken from the marinade (Do not discard the marinade) Coat chicken with flour. In a large skillet, heat the oil and brown over medium heat. Transfer to a 9 x 13 inch baking dish. Pour remaining marinade over chicken. Cover and bake for 30 minutes. Remove cover and bake 15 minutes more. Let cool and serves

Yogurt Parmesan Baked Chicken

Ingredients:

2 C. crushed Ritz Crackers
2 TB Parmesan cheese
1 tsp. garlic salt
1 tsp. seasoned salt
8 boneless, skinless chicken breasts
1 to 2 C. plain yogurt
¼ C. melted butter (opt.)

Combine crackers, parmesan, garlic salt and seasoned salt; set aside. Dip chicken in yogurt then coat with crumb mixture. Arrange pieces in 9x13 in baking dish. Drizzle with butter and bake at 350 degrees for 45 minutes.

Tips: 1. Try to crush ritz in the package carefully. 2. Spray pan with pam or butter it. 3. Make sure chicken is pounded thin

Yummy Bean Soup (as opposed to yucky bean soup)

Ingredients:
1 1/2 pounds hamburger
6 slices of bacon
1 onion
1 green pepper
BROWN AND DRAIN

Add:
1 can small red beans
1 can butter beans
1 can great northern beans
1 can black beans
(dump in whole cans of beans with juice for soup)
31 ounce pork and beans
½ cup ketchup
½ cup brown sugar
2 Tbs vinegar


Put all together in crockpot, and cook on high for 3 hours or on low for 4 or 5 hours.

BBQ Chicken or Beef

Ingredients:

10 oz. soy sauce
½ lb brown sugar
¼ cup water
1 Tbs crushed garlic
2 strips fresh ginger
2 chopped green onion tops

Marinade chicken for several hours. Or get a good roast and have the butcher slice it the long way in about 1/8 inch slices. Marinade it for several hours and throw it on the grill. Yummy yummy

Meat Loaf

Ingredients:

1 envelope Lipton onion soup mix
2 lbs ground beef
½ Cup fresh bread crumbs
2 eggs
¾ Cup water
A squirt of mustard

In bowl combine all ingredients. In large baking dish shape into loaf. Mix 1/3 cup of ketchup and a squirt of mustard and spread on loaf, and sprinkle ¼ Cup of brown sugar on top. Bake 1 hour at 350 degrees.

Russian Chicken

Ingredients:
8 chicken breasts, washed and skinned
1 bottle (8oz) Russian dressing
1 bottle (8oz) apricot preserves
1 pkg Lipton dry onion soup

Mix all together and pour over chicken in crockpot. Cook 6-8 hours on low heat or for 3-4 hours on medium-high.

Spaghetti Carbonara

Ingredients:
1 lb spaghetti
8 pieces of cooked bacon (we use the pre-cooked bacon)
4 eggs
½ Cup grated parmesan
1 ¼ Cup Cream

Cook spaghetti. Drain. While pasta is cooking, cut up bacon. Beat the eggs, Parmesan, and cream in a bowl until well mixed. Add bacon and pour sauce over the warm pasta. Return pan to heat and cook over low heat for about 2 minute.

Breadsticks and Pizza Crust

1 Tb yeast
2 Tb sugar
1 tsp salt
3 C flour
1 ½ C warm water

Mix all together. Knead, adding flour as needed, about 3 min. Let rise 10 min. Cut into bread sticks or roll out for pizza. Bake at 425 until brown (about 12-15 min) Brush with butter and sprinkle with parm. Cheese.

Chicken and Sausage Bowtie

Ingredients:

2-3 boneless chicken breasts
1 lb. hot italian turkey sausage (or something similar)
1 lb. bowtie pasta
3-4 T. olive oil
2 cloves garlic
1- 14 oz. can diced/crushed tomatoes w/ juice (Italian seasoned - best)
1/2 c. red wine
2 T. fresh basil
salt and pepper
Feta cheese (1/2 pkg) *may omit if don't like feta

Heat oil and saute garlic to flavor. Add sausage and brown lightly. Add chicken and cook almost all the way through. Add tomatoes and wine. Bring to a boil and let simmer about 15 minutes. Add cooked pasta and feta. Serve.

Chicken Asparagus

Ingredients:

2+ chicken breasts
Olive oil
Pepper to taste
Bacon strips cut in half (3 per breast)
1 bunch of Asparagus (woody ends trimmed off)
1 carton/sack of cherry tomatoes - halved
Italian seasoning
Basil
Lemon juice (fresh is best)

Best to do 2 chicken breasts per large pan. Slice chicken in 3 sections and fan out (looks like a paw - and will allow chicken to cook faster and more even). Brown on both sides in olive oil. Place bacon in pan around the edges and in between chicken. When cooked, place on top of chicken breasts(do not drain grease). Add asparagus and sliced tomatoes (squeeze juice out, if desired into the pan) and increase heat. Add a little butter, italian seasonings and lemon juice. Cover until aspargus is tender. Place on plate with bacon/chicken and asparagus/tomato on top. Drizzle left over juice from pan on top.

Mexican Crockpot Soup

Ingredients:

1/2 onion1 can chili beans
1 can black beans
1 can corn
1-8oz. can tomato sauce
1 pkg taco seasoning (I like Taco Bell brand)
3 boneless chicken breasts
Serve with tortilla chips, sour cream and cheese

Cooktime: 5 hours on low + 1-2 hours. Lay raw chicken on top of otheringredients. After 5 hours, -shred chicken and cook another 1-2 hours.

Teriyaki Chicken Salad

Terryaki Chicken Salad

(*Note: I usually 1 1/2 x's the dressing and reserve some for later to pourover top)

Ingredients:
1 c. terryaki sauce
6 T. sugar
1/3 c. vinegar
3 tsp. oil
1/4 tsp. pepper

Stir ingredients together. Cook 2-3 boneless chicken breasts. Boil about 1 lb. Bowtie pasta. Marinate cooked chicken and pasta in marinate for 2 hours. Reserve rest of dressing for salad.

Salad:Spinach, Mandarin Oranges, Honey roasted peanuts (*Not as good unless use honey roasted), Craisins, Sesame seeds and green onions (opt.)