Crock Pot Potato Soup

Crock Pot Potato Soup
Peel and dice enough potatoes to fill crock pot 2/3 full.
Add 1 or 2 chopped onions, salt and pepper.
Add enough chicken broth to just barely cover the potatoes and onions.
Cook on low for 6-8 hours without disturbing.
Just before serving, mash some of the potatoes in the crock with a potato masher.
Stir in 2 cans evaporated milk and 1 stick of butter.
Stir to melt butter and serve.
*You can also throw in a few sprigs of fresh thyme at the beginning. The leaves will fall off during cooking and you can just fish out the stems when you're ready to serve.

Thai version:
Peel and dice enough potatoes to fill crock pot 2/3 full.
Add 1 or 2 chopped onions, salt, pepper, 2 Tablespoons curry powder and 2 Tablespoons chopped fresh ginger.
Add chicken broth to just barely cover the potatoes and onions.
Cook on low for 6-8 hours without disturbing.
Just before serving, mash some of the potatoes in the crock with a potato masher.
Add 1 can evaporated milk, 1 can coconut milk, 1 shredded rotisserie chicken, handful of chopped cilantro, handful of chopped basil and 1 stick of butter.
Stir to melt butter.
Squeeze a wedge of lime over each serving.

Cream Soup Mix

2 ½ cups flour
2 cups dry milk
½ cup chicken bouillon granules
2 tablespoons onion powder
1 teaspoon basil
1 teaspoon oregano
1 teaspoon pepper
Combine all ingredients in a plastic container. When a recipe calls for 1 can cream of soup use 1/2 cup of this mix and 1 1/2 cups water.

Can also use 1/2 cup cornstarch instead of flour and 1/3 cup mix plus 1 1/2 cups water to use.

I use this all the time instead of cans of cream of chicken soup. Sometimes I add canned chicken if I really want cream of chicken. I got it out of a cook book called "Not Just Beans." (I think that's the name of it anyway.)

Wheat Germ Waffle Mix

3/4 cup wheat germ
1 TB ground flax (optional)
4 1/2 TB buttermilk powder
2 t baking powder
1 t baking soda
1/2 t salt
1 cup whole wheat flour

Mix dry ingredients. In a separate bowl, mix
3 beaten eggs
1 cup water
1/2 cup melted butter
Add dry ingredients to wet and mix until combined. Let sit about a minute. Cook in hot waffle iron.

Best waffles ever. Also you can layer the dry ingredients in a pint jar as a gift. Just tap the jar or pack between layers.

Easy Black Bean Lasagna

1) 15oz can black beans (drained and rinsed)
1) 28oz can crushed tomatoes, undrained
3/4 c chopped onions
1/2 c chopped green bell pepper
1/2 c chunky salsa
1 t chili powder
1/2 t cumin
1 c light ricotta cheese (can also substitute cottage cheese)
1/8 t garlic powder
1 egg
10 uncooked lasagna noodles
6oz (1 1/2 c) shredded cheddar or mozzarella cheese

Heat oven to 350. Grease 13x9 baking dish. In large bowl, mash beans slightly. Stir in tomatoes, onions, bell pepper, salsa, chili powder and cumin; mix well.

In small bowl combine ricotta cheese, garlic powder and egg; blend well.

Spread 1 cup of the tomato mixture over bottom of baking dish. Top with half of noodles, overlapping slightly. Top with half of remaining tomato mixture. Spoon ricotta mixture over top; spread carefully. Top with half of cheese, then with remaining noodles, tomato mixture and cheese. Cover tightly with spray coated foil.

Bake at 350 for 40 to 45 minutes or until noodles are tender. Uncover; let stand 15 minutes before serving.

Toffee Apple Dip

1 pkg cream cheese- softenend
1/2 cup white sugar
1/4 cup brown sugar
1 tsp. vanilla
1 bag toffee chips

Blend all till creamy, add 3/4 bag of chips before serving, mix well. Add 1/4 bag on top
Serve with Apples

No Bake Chocolate Cookies

2 cups sugar
1/2 cup milk
1/4 lb (1/2 cup) butter
1/4 cup cocoa
2 1/2 cup oatmeal
1/2 cup coconut
2 tsp vanilla
1/2 cup peanut butter

Mix sugar, milk, butter, cocoa. Boil 75 seconds. Do not over or under boil.
Remove from heat and add peanut butter,oatmeal, coconut and vanilla.
Refrigerate

Cowboy Cookies

2 cups brown sugar
4 cubes margarine (1 lb.)
4 eggs
1 cup white sugar
2 tsp vanilla
cream together and then add
4 cup flour
2 tsp baking soda
4 cups oatmeal
2 tsp baking powder
1 tsp salt

Mix well and then add 2 cups chocolate chips. You can add nuts if you like. SPoon onto ungreased cookie sheet. Bake 8-10 min @ 350 degree or until done

Oatmeal Cookies (Mom's)

1 cup shortening
1 cup brown sugar
1 cup sugar
2 well beaten eggs
1 t. vanilla
1 t. salt
1 t. soda
3 cups oatmeal
1 1/2 cups flour
1/2 cup nuts

Cream shortening and sugars, add eggs and vanilla- beat well. Add oatmeal and nuts- mixz well. Shape in rolls, wrap in waxed paper and chill for 10 min. slice 1/4 in. thick. Bake @ 350 degrees for 6 minutes.

French Peasant Bread

Dissolve till frothy:

2 cups luke warm water
1 tsp dry yeast
1 tbsp sugar
2 tsp. salt

Stir & add:
4 cup flour

Grease cookie sheet, cover with corn meal. After stirred completely with flour, let rise (till doubled in size) 1/2-1 hour. Split in 2 clumps. let rise 45 min; bake at 475 degrees brush tops of loaves with butter, bake 10 min. reduce temp to 375 bake 20 minutes.

Brush with butter when comes out.

Vanilla- Date Delight

8-10 oz vanilla yogurt
10 dried dates, pitted and chopped
2 tbsp ground almonds
1/8-1/4 tsp ground ginger
1 cup ice

blend and serve

Refresher Smoothie

2 tbsp orange juice
1/2 cucumber, peeled seeded and diced
1 mango, cubed
6-8 strawberries, sliced
3/4 cup ice.

blend and serve.

Mango, Rasberry & Orange Crush

2 parts fresh mango
1 part chopped banana
1/4 part raspberry
2 parts orange juice
1 part ice

Blend first four ingredients. Add ice, blend. Add water to thin if desired.

*a 1/2 cup measure is a good guide

Blender Pancakes

1 cup milk
3/4 cup-1 cup wheat

blend 4-5 minutes

add 2 eggs
1/4 cup oil
2 Tbsp honey or sugar
1/2 tsp salt
1 tbsp baking powder

Blend and cook

Cloud Biscuits

2 cups flour
1 Tbsp sugar
4 tsp baking powder
1/2 tsp salt
1/2 cup shortening
1 egg
2/3 cup milk

450 degrees ungreased 10-12 min

Biscuits

2 cups flour
4 tsp baking powder
1/2 tsp cream of tarter
1/2 tsp salt
2 Tbsp sugar
1/2 cup shortening
1 egg
1/2 cup milk

450 degrees for 12-15 minutes

Honey Whole Wheat Bread

makes 1 loaf

1/4 tsp sugar
1/3 cup water (warm)
1 1/2 tsp. yeast

Mix in cup with fork

1 cup water
1 1/2 tsp salt
2 cups whole wheat flour (sifted)
2 T oil
2 T honey

Mix with wire whisk kitchenaid tool

Add yeast and mix- change to dough hook, add 3/4 - 1 1/2 cup more flour.

Knead for 10 min.
Put in well greased pan
Let Rise 1 hour.
bake 20-30 min @ 350 degrees
butter tops and remove from pan

Mandarin Pasta Salad

Dressing:
1 tsp peeled, chopped ginger root
1 garlic clove, pressed
1/3 cup rice or white wine vinegar
1/4 cup orange juice
1/4 cup vegetable oil
1 tsp. sesame oil
1 envelope onion soup mix
2 tsp sugar

Salad:
8 oz. uncooked bow tie pasta
1/2 cucumber sliced
1/2 diced bell pepper
1/2 cup chopped red onion
1 pkg fresh baby spinach (6oz)
1 can mandarin oranges (11oz)
2 cups cooked chicken
1/2 cup sliced almonds

For dressing, finely chop ginger root, whisk ginger root with garlic, vinegar, orange juice, vegetable oil, sesame oil, soup mix & sugar. Cover & refrigerate.

For salad, cook pasta to pkg directions, drain and rinse

Meanwhile slice cucumber, dice bell pepper & chop onion. Add cucumber, bell pepper, onion, spinach, mandarin oranges, chicken & almonds to pasta. Pour dressing over salad and toss. Serve immediately

Polynesian Pork Chops

4 boneless pork chops
1 tsp. garlic powder
1 Tbsp. oil
1 medium onion, chopped
1 can cream of mushroom soup
1 can pineapple chunks
1/4 cup water
3 tbsp soy sauce
1 tbsp honey

Season chops with garlic
Heat oil in skillet. Add chops and cook until browned.
Add onion.
Add soup, pineapple with juice, water, soy, and honey heat to a boil.
Cook over low heat 10 minutes
Serve with rice & garnish with green onion.

Serves 4

Crunchy Potato Salad

9 medium potatoes
1 can cream of celery soup
3/4 cup mayo
1/4 cup vinegar
1/2 tsp. pepper
2 stalks celery
1 small green pepper
2 green onion
2 hard boiled eggs

Cook potato's
Mix soup, mayo, vinegar, and pepper.
Toss all together. Chill for 3 hours or overnight

**from campbellkitchen.com**

Triple Berry Cherry Pie

**from pampered chef**

1 package refrigerated pie crust (2 crusts)
3/4 cup sugar
1/3 cup cornstarch
1 1/2 cups sliced fresh strawberries
1 cup fresh blueberries
1 cup fresh raspberries
1 tsp. lemon zest
1 Tbsp lemon juice
1 can cherry pie filling
1 egg white, lightly beaten

Preheat oven to 375. Let pie crust stand @ room temp for 15 min. Combine sugar & cornstarch. Add fresh berries, lemon zest & juice. Mix gently. Fold cherry pie filling into mixture.

Gently unfold one pie crust on to lightly floured mat. Roll crust to an 11 1/2 in circle. Press dough into bottom & sides in pie plate. Brush crust with some egg white. Spoon fruit mix into crust.

Cut 2nd pie crust into 15 strips (3/4 in wide) set aside 3 strips. Twist remaining strips, lay 5 strips evenly across the filling, lay remaining 5 in opposite directions. Firmly press ends of strips onto top edge of crust. Brush with egg white. Place reserved strips end to end over crest edge. Press edge firmly to seal.

Cover edge of pie with 2/3 inches of aluminum foil . Back 55-60 minutes or until center is bubbly and crust is golden brown. Cool 3-4 hours.

Nordstrom's Chicken Salad

lettuce- chopped
chicken- broiled/chopped
craisens
apple's - chopped

mix together, top with raspberry dressing

No Boil Baked Ziti

1 jar spaghetti sauce
1 container (15 oz.) ricotta
2 cups mozzarella
1/4 grated parm
8 oz. uncooked ziti pasta
1 1/2 cups water

400 degrees

Combine all ingredients (only 1/2 the cheese) in a 13x9 baking dish cover tightly with foil- bake for 55 minutes.

Remove foil & sprinkle with other 1/2 mozz. Bake uncovered for 5 min. let stand for 10 minutes.

Ultimate Grilled Chicken

recipe from Tyler Florence (Food Network)

Ingredients
2 heads garlic, cut in 1/2 horizontally
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
2 whole fresh thyme sprigs, plus leaves from 6 sprigs
2 lemons, juiced, plus 2 lemons, halved
About 1 bunch flat-leaf parsley, leaves chopped
1 (4 to 4 1/2-pound) chicken, cut into 10 pieces
Freshly ground black pepper
2 heads radicchio, preferably Treviso, cut into quarters
1 tablespoon balsamic vinegar
Directions
Preheat the oven to 400 degrees F. Cut a piece of aluminium foil about 12 inches long.

Put the garlic on 1/2 of the foil, sprinkle with salt and pepper, drizzle in some olive oil, and add 2 sprigs of thyme. Fold the foil enclosing the garlic, making a pouch, and add a couple teaspoons of water. Fold the foil over the garlic to enclose and fold in the edges 2 or 3 times to seal. Put the package in the oven and roast for 30 minutes, or longer, until the garlic is soft. Open the package and let the garlic cool a bit, then squeeze out the cloves into a food processor or blender. Add 1/2 cup olive oil, the lemon juice, parsley, and thyme leaves and puree to make a thick vinaigrette.

Preheat an outdoor gas or charcoal grill to medium heat.

Rinse the chicken and pat dry with paper towels. Put the pieces in a bowl, sprinkle with salt and pepper, and drizzle with olive oil; toss to coat with the seasonings and then refrigerate while you get everything else together.

Put the radicchio in another bowl, drizzle with olive oil, balsamic vinegar. Sprinkle with salt and pepper and toss; set aside.

When you're ready to cook, take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface.

Season with salt and pepper and place the radicchio quarters on the preheated grill. Cook the radicchio for about 2 minutes per side until it has a nice char; pull it off the grill, place into a bowl, cover with plastic wrap, and set aside to steam and finish cooking.

Then put the chicken on the grill, skin side down, and grill. Grill the chicken for about 20 minutes, turning once, then baste with about half of the vinaigrette and keep cooking until an instant-read thermometer stuck into the thickest part of the thigh reads 160 degrees F and the chicken is nice and caramelised all over, 15 to 20 more minutes. During the last few minutes, throw the lemon halves on the grill, cut sides down, and cook until just marked and smoky.

To serve, separate the radicchio into individual leaves in a big bowl. Add the chicken and the rest of the dressing and toss well. Serve with grilled lemon halves, squeeze the lemon over the chicken, and top with reserved dressing.

Santa Fe Wraps

Recipe courtesy of Paula Dean.

Ingredients
2 (8-ounce) packages cream cheese, softened
1 cup sour cream
1 (4 1/2-ounce) can chopped green chiles
1 (4 1/4-ounce) can chopped olives
1 cup (4-ounce) shredded pepper jack cheese
2 tablespoons salsa, plus salsa for dipping, optional
1/2 cup green onion tops, sliced
1 cup chopped fresh spinach
2 packages flour tortillas
Directions
In a large bowl, beat cream cheese until creamy. Then add sour cream, green chiles, olives, pepper jack cheese, salsa, and onion tops. Beat at medium speed with an electric mixer. Stir in spinach. Spread mixture evenly over the surface of each tortilla. Roll up tortillas tightly and cut each tortilla crosswise into 6 slices. Skewer each wrap with a wooden toothpick. Serve immediately or chill. Serve with salsa for dipping, if desired.

**I thought chicken would be good in it too.

Homemade Syrup

2 T butter
1 1/2 -2 cups brown sugar
1/2 cup water
1 tsp .cinnamon
1/2 tsp vanilla

Melt butter in pan, mix all and bring to boil. Boil 5 min or until thick. Stir constantly.

This stores well in the fridge, you will probably need to add a little bit more water and then microwave to soften up.

Super sweet and yummy!

Breakfast Cake

1 cup sour milk (I use regular)
1 tsp vinegar
1 egg
1/2 tsp soda
1/4 cup margarine
3/4 cup sugar
1 1/2 cup flour
1 1/2 tsp. baking powder
1/2 tsp salt

Mix all ingrediants together and pour into greased 9x9 pan

Mix 1/4 cup sugar, 1/4 cup melted butter, 1/2 tsp. cinnamon and pour over cake.

Bake 25 minutes @ 350 degrees

Glazed Cinnamon -Raisen Biscuits

(from my mom)

Heat oven to 450 degrees

2 1/2 cups bisquick baking mix
1/2 cup raisens
2/3 cup milk
2 TBSP granulated sugar
1 tsp. ground cinnamon
Vanilla glaze (below)

Mix all ingrediants except vanilla glaze until dough forms. Beat 20 trokes. Turn onto cloth covered board well dusted with baking mix. Gently roll to coat; shape into ball. Knead 10 times.

Roll 1/2" thick, cut with 2 1/2 " cutter

Bake on greased cookie sheet until golden brown, 8-10 minutes Spread with vanilla glaze while warm.

Vanilla Glaze:
2/3 cup powdered sugar, 1 TBSP warm water, 1/4 tsp vanilla until smooth

Wild Rice and Bacon Chowder

from Amy Crosby

1 1/2 cup water
3/4 cup uncooked wild rice
1/2 cup flour
1/2 cup chopped onion
1/4 cup butter
4 cups water
4 cubes chicken bouillon
2 cups half & half
1/2 cups chopped carrots
1/2 tsp. thyme
1/2 tsp. nutmeg
1/8 tsp. pepper
1 bay leaf
1 (17oz.) can corn
1 1/2 cup cubed potatoes
1 lb. bacon, cooked & crumbled (cubed ham would work too)

In a saucepan combine 1 1/2 cup water and wild rice. Bring to boil, reduce heat, cover & simmer 35-40 min or until tender, do not drain.

In a large stock pot, saute onion in butter until tender crisp, stir in flour, cook 1 minute stirring constantly. Gradually stir in 4 cups of water and bouillon. Add potatoes, carrots, thyme, nutmeg, pepper and bay leaf. Bring to a boil; reduce heat. Cover; simmer 15-20 min or until slightly thickened. Add corn and continue to simmer 15-20 min. Stir in half & half, bacon & rice. Cook until thouroghly heated. Do not boil. Remove bay leaf before serving. Serve with crusty bread & salad.

Bacon & Cheddar Mashed Potatoes

1 1/2 lb. potatoes, unpeeled, quartered
1/2 cup salad dressing (like miracle whip, mayo would probably work, but wouldn't be as sweet)
1/2 cup milk
6 slices bacon, crisply cooked, crubled
1/4 to 1/2 tsp garlic powder or 3 cloves garlic, minced
salt and pepper
1 cup shredded cheese

Mash potatoes, mix in everything but cheese and beat until smooth, add cheese.

**Awesome as a Twice Baked Potatoes.

Cabbage Patch Stew

1 head of cabbage, diced or a pkg of coleslaw mix
1/2 cup onion chopped
1 lb. ground beef
2 16 oz can ranch style beans (or one family size)
2 canns tomato soup.

Fry hamburger with onion, add cabbage and add enough water to barely cover cabbage. Cook until cabbage is soft to your liking. Add all other ingredients and heat until warm. It will get better the longer it sits.

Breakfast Quiche

*2006 Relief Society Christmas Breakfast*

1 cup cheddar cheese
3 cups hashbrowns
1/2 cup onion
1 can cream of mushroom soup
1 1/2 cups ham (cubed)
8 eggs
1/3 cup milk
salt and pepper to taste

Mix ingrediants and place in 9x13 greased pan.

Bake at 350 degrees for 45-60 minutes

Granola

4 cups oatmeal
1 cup wheat germ
1 cup coconut
1/4 cup oil
3/4 cup honey
1 tsp vanilla
any seeds or raisens you may like

300 degrees for 20 min, stirring occasionally.

Take off cookie sheet when warm.

Roast

because I got tired of calling my Dad every time I wanted to make a roast. I finally decided I better write it down.

225 degrees for about 4 hours. (less if thawed).

Put about 1 cup of water and season as you like

Garlic Baked Potato Wedges

from allyou.com

Prep: 15 min.

Cook: 30 min.

Serves: 8

Cost per serving: 44 cents

6 baking potatoes (3 lb.)

1/4 cup olive oil

Salt and pepper

2 small cloves garlic, minced

2 tsp. dried rosemary

1/2 cup finely grated Parmesan

1. Preheat oven to 450°F. Scrub potatoes and pat dry. Carefully cut each into 16 thin wedges. Place wedges in a large bowl. Pour olive oil over potatoes. Add salt, pepper, garlic and rosemary and toss to coat. Place Parmesan in a large bowl; set aside.

2. Arrange potatoes in a flat layer on 2 large rimmed baking sheets. Bake, turning once or twice, until lightly browned and soft in center, about 30 minutes.

3. Remove potatoes from oven and immediately toss with Parmesan in a bowl until coated. Serve hot.

PER SERVING: 188 Cal., 7g Fat (1g Sat.), 0mg Chol., 2g Fiber, 3g Pro., 29g Carb., 18mg Sod.

Oven Caramel Corn

15 cups popcorn
1 cup brown sugar
1/2 cup butter
1/4 cup lite corn syrup
1/2 tsp salt
1/2 tsp baking soda

Heat oven to 200 degrees

Place all popcorn on pans. pick up ALL seeds

Heat brown sugar, butter, corn syrup and salt over medium heat (stir occasionally) until bubble around edges. Continue cooking 5 min. without stirring, remove from heat. Stir in baking soda until foamy. Pour over popcorn, toss until evenly coated- spread on 2 cookie sheets (ungreased)

Bake 1 hour, stirring every 15 min. cool completely on foil or wax paper

Chicken & Pepper Casserole

this is from campbellskitchen.com

1 can cream of chicken soup
1/2 cup salsa
1/2 cup sour cream
2 tsp. chili powder
1 jar (7oz.) roasted sweet peppers, drained and cut into strips
4 green onions, sliced
3 cups cubed cooked chicken
1 can black beans
2 cups prepared rice
1 pkg refrigerated cornbread twists

Mix all (except cornbread) in 2-qt shallow baking dish.

Bake at 400 degrees for 15 min. Stri.

Seperate bread twist into 16 strips, arrange lattice-fashion over mixture.

Bake 15 min or until bread is golden.

******I couldn't find bread twist so i topped with cheese, it was also good leftover in a tortilla

Hawaiian Haystacks

2 cans cream of chicken soup
1 cup chicken broth
2 cups chicken
4 cups rice
1 can chow maein noodles
3 medium tomatoes, sliced
1 cup chopped celery
1/2 cup chopped green pepper
1/2 cup chopped green onion
1 -20oz can pineapple
1 cup grated cheese
1/2 cup slivered almonds
1/2 cup coconut

Combine soup & chicken broth in a medium saucepan to make gravy. Stir to blend. Add chicken . Simmer 8-10 minutes.

Layer all ingredients

Serves 8

Pizza Dough

This makes a 1lb. thin crust pizza dough in my bread maker

3/4 cup warm water
1 TBSP olive oil
2 1/4 cup all purpose flour
1 tsp. salt
1 tsp. sugar
1 tsp. dry yeast

Add in order given

"Dough only" feature.

Oven -Roasted Potatoes

1 envelope Lipton Onion Soup Mix
4 medium all-purpose potatoes, cut into large chunks
1/3 olive oil

Combine all ingredients, (a large ziplock bag works great) and place in a large pan
Cook at 425 for 35 minutes, stirring occasionaly.

Ham & Cheese Pie

Mix together:
4 1/2 cups flour
1 TBSP baking powder
1 tsp salt

Mix together (in seperate bowl)
3/4 c hot water
3/4 c milk
2 TBSP oil

Mix together and knead till smooth texture. If hard add more water or milk.
Divide in 2. Put half in bottom of a pie pan.

Layer ham (lunch meat works great), 5-6 eggs, then cheese (sliced works best) top with other 1/2 of dough.

Brush top with 1 egg, 2 tsp sugar (mixed)

Cook 25 min. till golden

This is from Sylvia Gray, a family friend

Split Pea Soup

2 cups split peas
2 quarts water
1 large onion, diced
2 medium potatoes, cubed
2 carrots, diced or grated
3 celery stalks, thinly sliced
1 cup diced lean ham
1 tsp salt
1/2 tsp pepper
1/4 tsp dried marjoram
1/4 tsp dried thyme leaves

Place all ingredients in a large pan. Bring to a boil. Reduce heat to low, and simmer 1-2 hours.

*For creamier texture, blender all cooked ingredients prior to adding the ham.

Chicken Tortilla Soup

2-3 chicken breasts
8-10 cups chicken broth
2 (28oz.) can diced tomatoes
1 (10oz.) can diced tomatoes with green chilies
25 corn tortillas cut into small (1-2 in) long strips
2-3 TBS garlic pepper
1-2 tsp cumin,
garlic salt and pepper to taste

In a large pan boil chicken in broth until done, remove chicken from broth and set aside to cool. To the broth add all the tomatoes (do not drain) bring to a boil add tortilla strips and seasoning. Return to a boil on med-low heat until tortillas cook down (approx 15-20 min) stir often
Shred chicken breast and add back to pan. Return to boil and then simmer until ready to eat. Serve topped with cheese. Cut up avacado is good too.

Hearty Lasagna Soup

1 lb. ground beef
2 cans beef broth with onion
1 1/2 cups uncooked rotini
1/4 tsp. garlic powder
1 can (14 1/2 oz) diced tomato
1/4 tsp. dried italian seaoning crushed
1/4 cup grated parmesan cheese

Cook beef and garlic, drain fat. Add broth, tomatoes and seasoning. Bring to boil. Add pasta, cook over medium heat 10 minutes or until pasta is done. Stir in cheese.

Fried Rice

**This one is for you Genny!

4 T oil
2 eggs
1/4 c onion
3 cups rice
2T soy sauce
1/2 t. sugar
1/4t. salt
1/2 c diced meat

Heat oil in frying pan, beat eggs and lightly scramble in oil. Add onions, meat, salt and sugar, satee lightly, till soft. Combine with rice and add soy sause

Shipwreck Casserole

make several layers of:
sliced potato
sliced onion
uncooked ground beef (a leaner beef works good here)
pork n beans

then top with tomato sauce

cook at 1 1/2 hours at 350 degrees.

as strange as this sounds it's really good.

Lasagna

this is the way my grandpa always made it for us and it's really yummy

Mix one bottle of spaghetti sauce and 1/2 a carton of cottage cheese.

Layer with UNCOOKED lasagna noodles. Start and end with sauce.

Cook, covered for 30 minutes on 350 degrees, then uncover and cover with cheese and cook another 30 minutes.

Beef stroganoff

1 boneless sirloin, cut into strips (ground beef would work too, but not as good)
1/3 cup butter
2 medium size onions-sliced
1 can condensed beef broth
1 tsp salt
2 tbps flour
1 cup sour cream

Add 1 tbsp butter to skillet and pan fry steak about 1 min on each side or until cooked to your preference. Remove steak, add rest of butter, stir in onion and saute 5 min. Stir in mushrooms and saute 3 min add beef broth and salt, simmer 5 minutes. stir flour into sour cream in a small bowl, blend in about 1 cup of the hot mixture and then return the sour cream mixture to skillet and cook, stirring constantly until mixture thickens and just begins to bubble (do not boil) add steak - serve with egg noodles or rice.

*from my mom*

Ham and Bean Soup

4 cups water
2 cups mixed beans (previously soaked)
approx 1lb ham (ham bone works great too)
16 oz. can tomato sauce or stewed tomatoes
1/8 tsp. salt
1/4 tsp. pepper
1/4 tsp onion salt
1/2 tsp. garlic powder or 1 clove minced garlic
1/2 tsp. chili powder.

Place beans and seasoning in crock pot. Place ham on top cover and cook on high for 10 hours.

Ranch Potato Crisps

from panpered chef

3-4 medium baking potatoes
1 TBSP veg oil
1 package dry ranch salad dressing mix

oven 400 degrees
slice potatoes 1/4' thick (leave skin on)
coat with veg. oil and toss with ranch mix
layer single level on stone and bake 40-45 min or until brown.

Chicken Stock

chicken bones
add to stock pot full of COLD water, just to cover bones.
Simmer 3-4 hours
throw in carrots, celery, onions in the last 1/2 hour.

Strain and let cool in ice bath.
Freeze in bags and/or ice cube trays
good for about 3 months.

Mushroom Risotto

Arborio Rice (3/1 ratio)
minced onion
garlic clove, minced
mushrooms
white wine
chicken stock- warm
olive oil
butter
parmesan cheese
parsley (to garnish)

add olive oil and butter to pan saute mushrooms to brown, add onion and garlic. Add rice and cook till transparent (don't brown). Pour in white wine, reduce until dry. Add stock 1/3 at a time and cook till absorbed. When done add a little butter, salt/ppepper and parm cheese. If too thin cook longer, if too thick add water.

Ratatoille

this is from my brother. so good!

zuccini,
egg plant
yellow squash
onion
yellow bell pepper
garlic, minced
whole canned tomatoes
EVOO
chopped parsley
bay leaf
chopped thyme

Dice all veggies to about the same size.

Saute onion, pepper, then garlic until you can smell garlic. Remove and dump mix on sheet pan with parchment paper. Saute zuccini, add to sheet pan. Continue cooking all veggies seperatly and add to sheet pan.

Cook tomatoes until dry add to sheet pan. Mix all on sheet pan, add herbs and mix. Put in oven 350 degrees for 10-15 minutes.

Potato Dauphinois

1 lb potato's (russets)
2 cloves garlic, minced
1 T thyme, leaves only, minced
6 oz. gruere cheese, grated
5 oz. milk
3 oz. cream
1 egg yolk

Slice potato's long wise.
Combine milk, 1/2 cream in sauce pan. Add garlic, thyme and simmer

In bowl beat egg yolk and rest of cream

Slowly whisk hot mix into cold mix. Mix in potatoes just to coat.

In casserold dish (buttered) layer:
potato's (removed from cream mix), salt, pepper
cheese
potato's, salt, pepeer
cheese
etc.

Push down to compress, dump cream mix on top and top with cheese.
350 degrees for 60 minutes.

My brother made this is Culinary Arts Class, sooooo good!

Overnight Cinnamon Rolls

Dough
1 T active dry yeast
1/2 C warm water (105 deg F/ 40 deg C)
4 1/2 C all-purpose flour (22 1/2 oz 700g)
4 large eggs
1/4 C sugar
1/2 C (1 stick) real butter at room temp

Filling
1/2 C (1 stick) real butter at room temp, divided
3/4 C packed brown sugar
1 T cinnamon

Glaze
1 C powdered sugar
2 T butter, melted
2 T milk or cream
1 t vanilla extract

In the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 C of the flour. Cover with plastic wrap and let stand in a warm spot for about 30 minutes.

Add the eggs, sugar, butter, and remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth 10-12 minutes. Add a bit more flour to reduce stickiness if needed.

Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours.

While dough is rising, prepare filling. Take 2 T of the stick of butter and set aside. Beat remaining butter, brown sugar, and cinnamon together until combined and slightly fluffy, about 1 minute.

Butter a 9x13 baking dish. Transfer the dough to a floured work surface. Roll out into a rectangle about 15x10 in. Spread filling onto dough and roll up length-wise.

Do you all know the trick to cutting cinnamon rolls? If not, go grab your dental floss! A piece of thread works fine too.

First score the rolls so you know you're going to cut evenly. Then slide the thread underneath the rolls, cross over the top and pull. You'll get razor sharp cuts without smashing your pretty dough.

You can cut the rolls to your liking. This will make 12 small rolls, 10 medium ones, or 8 large rolls. I made 10, but put 2 in a little dish to cook separately.

Place cut side up in baking dish. Melt the reserved 2 T butter and brush on top of rolls. Cover tightly with plastic wrap and place in the fridge overnight.

The next morning, remove from refrigerator and let rise until half again as high, about 1 hour.

While rising mix glaze ingredients until combined.

Preheat the oven to 350. Bake until golden brown, about 30 minutes.


Let cool in the pan for 15 minutes.

Then spread the glaze over them and serve. That picture is not mine but mine looked that good!

Strawberry Banana Muffins

(my version of this muffin from The Food Network)

Ingredients

• 1 cup strawberries, chopped
• 1 cup sugar, plus 2 tablespoons
• 1 1/2 cups all-purpose flour
• Pinch ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 ripe banana, mashed
• 2 large eggs
• 1/4 cup canola oil
• 1 lemon, zested

Directions

Special equipment: muffin tin and muffin liners

Preheat oven to 350 degrees F.

In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.

In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.

In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.

Mix the dry ingredients into the wet ingredients until combined. Do not over mix.

Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.

Tortilla Casserole

1 ½ C Sour Cream
2 Cans (10 ¾ oz) Cream of Chicken Soup
1 Can (7 oz) Diced green Chiles
1 Can (10 oz) Mild enchilada sauce
3 C cooked chicken or 3 cans chicken or turkey, drained (save the juices for broth!)
12 Corn tortillas, torn into bite size pieces (or Tortilla chips)
1 ½ C grated Cheese (Cheddar)

Save 1/2 C. of grated cheese and mix all other ingredients in a bowl. Pour mixture into 9×13 pan and top with remaining cheese. Cover and bake at 350 for 45 minutes. This casserole can be made ahead and put in the fridge. (Allow for extra baking time if you do this.)

Cream of Chicken Condensed Soup Recipe:

• Grind: 4 T of any white bean (lima, navy, etc.) to make 5 T bean flour
• Combine: 5 T bean flour, 1 ¾ c. water , 4 t chicken bouillon into a saucepan
• Cook: On stovetop at medium temperature until thick and delicious (whisk frequently).The soup should cook in 3 minutes! (this may be longer if your grinder makes a very coarse flour).

Use this with cooked veggies and or meat for a complete meal. You can also add this to recipes calling for cream of chicken soup cans (I have found this replaces a can plus the water or milk in recipes).

POOR MOMMA'S PIZZA

sliced bread
spaghetti or pizza sauce
shredded mozzarella cheese

Pre-heat oven to 450. Place bread on baking sheet. Top bread with sauce and spread to edges. Sprinkle with cheese. Bake for 5-10 minutes (it took 6 minutes in my oven). Enjoy :)

**EDITED TO ADD: my kids loved this, they even asked for seconds.

CRUNCHY BURRITOS

1 pound ground beef
1 envelope taco seasoning
2 TBSP water
1 can refried beans
6 flour tortillas (12 inches), warmed
1 cup shredded Colby-Monterey Jack cheese
4 tsp canola oil
Sour cream and salsa

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. In a small saucepan, cook refried beans over medium-low heat for 2-3 minutes or until heated through. Spoon about 1/3 cup of beans off-center on each tortilla; top with about 2 rounded tablespoons of beef mixture. Sprinkle with cheese. Fold sides and ends of tortilla over filling and roll up. In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve with sour cream and salsa.

CAKE MIX DINNER ROLLS

1 pkg. active dry yeast
1 1/2 cups warm water
3 1/4 cups flour
1 (9 oz) Jiffy cake mix, white or yellow
1/4 cup melted margarine
2 eggs whites, beaten

Dissolve yeast in warm water and let stand until creamy (about 10 minutes). Stir in cake mix and flour and mix until smooth. Knead dough on flour covered counter until not sticky. Turn into oiled bowl and turn to coat. Cover with a damp towel and let rise until doubled (about 1 hour). Deflate and turn onto floured surface. Divide into 2 and let rest 5 minutes before rolling out into 12 inch circles. Using pizza cutter, slice into 10 portions per 12 inch circle. Brush with butter and roll up into crescent shapes. Place on greased baking sheets and brush with butter and beaten egg whites. Cover and let rise 25 minutes, or until doubled. Bake at 350 for 12-15 minutes or until golden brown. Brush with melted butter.

**These were so easy, and it made about 2 dozen rolls and we ate them within 2 days of baking them!

WHOLE BAKED CHICKEN IN THE CROCK POT

1 whole chicken (2-3 lb)
2 tsp salt
1/2 tsp pepper
1 tsp paprika
1 tsp onion powder
1/2 tsp garlic powder

Wad three pieces of aluminum foil into 3-4 inch balls and place in the bottom of the crock pot. Pour enough water in crock pot to just cover the bottom. Rinse chicken and pat dry. Mix seasonings in a small bowl. Rub onto chicken. Place chicken in crock pot on top of foil. Cover and cook on high for 2 hours and then turn it down to low and cook for 5 more hours, or until done.

***Edited to add: This was a really good way to cook the chicken, all the drippings stayed in the bottom, so the chicken wasn't sitting in it.

LI'L CHEDDAR MEAT LOAVES

1 egg
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup quick-cooking oats
1/2 cup chopped onion
1/2 tsp salt
1 pound ground beef
2/3 cup ketchup
1/2 cup Brown Sugar
1-1/2 tsp prepared mustard

In a large bowl, whisk egg and milk. Stir in the cheese, oats, onion and salt. Crumble beef over mixture and mix well. Shape into eight loaves; place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the ketchup, brown sugar and mustard; spoon over loaves. Bake, uncovered, at 350° for 25-30 minutes.

Basil-Garlic Tomato Sauce

Makes about 7 (16 oz) pints

View half-serving recipe >

You will need:
 20 lb tomatoes (about 60 medium)
 1 cup chopped onion (about 1 large)
 8 cloves garlic, minced
 1 Tbsp olive oil
 1/4 cup finely minced, fresh basil
 Bottled lemon juice
 7 (16 oz) pint glass preserving jars with lids and bands



Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) WASH tomatoes; drain. Remove core and blossom ends. Cut into quarters. Set aside.
3.) SAUTE onion and garlic in olive oil until transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.
4.) PUREE tomato mixture in a food processor or blender, working in batches. Strain puree to remove seeds and peel.
5.) COMBINE tomato puree and basil in large saucepot. Bring to a boil. Reduce heat and simmer until volume is reduced by half, stirring to prevent sticking.
6.) ADD 1 Tbsp bottled lemon juice to each hot jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
7.) PROCESS filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.

Chicken Enchiladas- Yummy!!

1 cup cooked chicken
1/2 cup cooking oil
12 corn tortillas
2 pkgs, shredded monteray jack cheese
3/4 cup chopped onion
1/4 cup butter
1/4 cup flour
2 cup chicken broth
1 cup sour cream
1 can jalepeno's or green chilies

In small frying pan, place oil and heat over medium heat. Dip tortillas, one at a time in hot oil. Remove from oil & place on each: 2 TBSP chees, 1 1/2 TBSP chicken, 1 TBSP onion. Roll up tortilla & place, seam side down in single layer casserole dish

In sauce pan: melt butter, add flour, stirring to blend well. Slowly add chicken broth, cook stirring until mixture thicknes. Stir in sour cream and green chilies, continue cooking until mixture thickens- heated through, but don't boil.

Pour over tortillas & place in 350 degreen oven for 30 min. Remove from oven, sprinkle remaining cheese on top & cook for 5 min. longer or until cheese melts.

Chocolate Meringue Kisses

4 large egg whites, at room temp.
1/4 tsp cream of tartar
1/2 cup sugar
1/2 cup confectioners' sugar
1/4 cup unsweetened cocoa

Preheat oven to 225. Line 2 large rimmed cookie sheets with parchment paper.
Place egg whites in a clean dry bowl and beat with an electric mixer on medium-high speed until foamy. Add cream of tartar, increase speed to high and whip until mixture forms soft peaks. Gradually add granulated sugar and continue beating until whites are stiff and shiny.
In a seperate bowl, sift confectioners' sugar with cocoa to blend. Working in thirds, sprinkle cocoa mix over egg whites and gently fold in until thoroughly incorporated. Transfer to a large ziplock bag. Seal bag, pinching out excess air. Snip off a small piece of one bottom corner of bag. Pipe out meringues through hole onto cookie sheets, forming small "kisses" about 2 inches in diameter. Bake for 1 hour, until meringues are firm and dry. Turn oven off and let meringues sit in oven for 15 mintues.
Let meringues cool on sheets on wire racks, then gently peel kisses off parchment paper. Store at room temperature in an airtight container.

Per serving (2 kisses)
29 cal
0g fat
0mg chol
0g fiber
1g pro.
7g carb
9mg sod.

Spicy Roasted Potato Wedges

5 russet potatoes, cut into 1/2 in wedges
1/4 cup extra-virgin olive oil
1 TBSP smoked paprika
salt and pepper
1 tsp. cayenne pepper
1 tsp. dried thyme
1 clove garlic, minced

Preheat oven to 450. In a large bowl, combine potatoes, oil, paprika, salt, pepper, cayenne and thyme; toss well to coat.
Divide potatoes between 2 rimmed baking sheets, spreading in a single layer. Bake for 20 minutes. Remove pans from oven and flip potatoes over. Sprinkle with garlic. Return pans to oven and bake 20 minutes longer.
Serve potatoes hot or at room temp.

Per Serving:
223 cal
7g fat
0 mg chol
3 g fiber
37g carb
156 mg sod

Chicken, Chili & Cheese Enchiladas

1 TBSP veg oil
1 yellow onion, finely chopped
3 cloves garlic, minced
1 jalapeno chili, seeded and minced
4 cups cooked, shredded skinless chicken (rotisserie chicken would work well)
2 cups coarsely shredded sharp cheddar
1 16oz. jar salsa verde
1 4oz. can diced mild green chilies, drained
1 1/2 cups low-sodium chicken broth
16- 5 1/2 in corn tortillas
1/2 cup finely chopped cilantro

Preheat oven to 375. Mist a 9x13 baking dish with cooking spray. Warm oil in a medium skillet over medium heat. Add onion and cook, stirring until softened but not browned, 5 minutes. Add garlic and jalapeno and cook 2 minutes longer, stirring often. Remove from heat and let cool slightly.
In a large bowl, combine onion mixture, chicken, 1 cup cheese, 1/2 cup salsa and mild green chilies. Stir until well combined.
Pour broth into skillet and heat until almost simmering. Working one at a time, dip a corn tortilla into broth, taking care to work quickly so tortilla doesn't become too soft, then transfer to a clean workspace. Spoon 2 Tbsp. of chicken mix down center of tortilla. Roll tortilla around filling like a cigar, and transfer, seam side down, to prepared dish. Repeat with remaining tortillas and filling. Pour remaining salsa over top of enchilades, spreading to coat. Sprinkle remaining cheese over top.
Bake enchiladas, uncovered, until cheese is melted and enchiladas are hot throughout, about 20 minutes. Sprinkle with cilantro just before serving.

Per Serving:
346 cal
14g fat
90 mg chol.
3g fiber
32g pro.
22g carb.
678mg sod

Serves 8

Apple Muffins

Ingredients

• Cooking spray
• 3/4 cup plus 2 tablespoons packed brown sugar
• 1/4 cup chopped pecans
• 1/2 teaspoon ground cinnamon
• 1 cup all-purpose flour
• 1 cup whole-wheat pastry flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup canola oil
• 2 large eggs
• 1 cup natural applesauce
• 1 teaspoon vanilla extract
• 3/4 cup lowfat buttermilk
• 1 Golden Delicious apple, peeled, cored and cut into 1/4-inch pieces

Directions

Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray.

In a small bowl, mix together 2 tablespoons of the brown sugar, the pecans and cinnamon.

In a medium bowl, whisk together the all-purpose and whole-wheat flour, baking soda and salt.

In a large bowl, whisk the remaining 3/4 cup sugar and oil until combined. Add the eggs, 1 at a time, whisking well after each addition. Whisk in the applesauce and vanilla.

Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.

Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

Homemade Applesauce Recipe & Canning

hi-jacked from foodstoragemadeeasy.net


Homemade Applesauce Recipe and Canning Instructions
Step 1: Get your pot ready

I used my biggest pot and put a little water in the bottom to keep the apples from sticking. As I peeled the apples I just started throwing them in to start cooking.

Step 2: Peel a TON of apples

I used my handy dandy apple peeler which the kids thought was WAY fun to help with. . Just as a reference, I used about 14 pounds of apples (before coring/peeling) and it netted 5 quarts of applesauce.



Step 3: Cook up those apples

By the time we were done peeling all the apples the first ones were really well cooked. I just let the whole thing cook for about 10 more minutes to make sure they were all soft.



Step 4: Prepare your canner and jars

While the apples were cooking I put my bottles in the oven to sterilize them. I also filled up my canner and started to boil the water. Lastly, I started some small pots of water boiling to sterilize my lids and rings. If you are new to canning, I would HIGHLY recommend getting a Home-Canning Kit to get all the tools you need to do proper canning. If you don’t have a canner or jars yet you can buy an all-in-one kit which will include EVERYTHING you need to get started!



Step 5: Make the applesauce!

Once the apples were all soft, I used my hand-me-down 1970’s-style baymix to puree them. I’m not sure why I call it a baymix but that is what my mom always called it when I was growing up. I couldn’t find the exact one online to show you, but I absolutely LOVE mine. Some of these hand blenders look similar but I can’t vouch for them. You could also use a food processor or even a blender to do the pureeing. But the baymix was SO easy because I could do it straight in the pan. At this point you can add any seasonings you want. I added 2 cups of sugar but could have gotten away with just one. Ours turned out really sweet and delicious. Some people like to add cinnamon or other things but I prefer to just add those when we eat it.



Step 6: Pour the applesauce into jars and seal ‘em up

Use a funnel as this can get really messy. I ladled the applesauce in leaving about 1/2 an inch of space at the top of the jars. Then I used my tongs to pull out a lid and ring for each jar. Try not to touch these things with bare hands as you don’t want them to get unsterilized. Screw the ring on tight once the lid is on.



Step 7: Put your jars into your canner and boil

As I filled each jar I would put it into the canner. As you put more jars in the water level rises, so you don’t need to start with the canner all the way full. Once I had all 5 jars in I filled up to the neck level of my jars with hot water. You have to wait until the water is boiling before you start timing. Let it boil for 20 minutes and then remove the jars. Way easy huh?



Step 8: ENJOY!

Waffles

Ingredients
1 3/4 cups all-purpose flour
1 3/4 teaspoons baking powder
1/8 teaspoon fine salt
1/8 teaspoon ground nutmeg
1 1/2 cups milk, at room temperature
2 large eggs, at room temperature, separated
1/2 teaspoon vanilla extract
1/4 cup unsalted butter, melted, plus more for brushing the iron
1 large egg white, at room temperature
1/4 cup sugar
Serving suggestions: Maple syrup, jam, fresh fruit, or yogurt
Directions
Preheat a waffle iron to medium-high.
In a large bowl, whisk together the flour, baking powder, salt, and nutmeg.
In a medium bowl, whisk together the milk, egg yolks, vanilla, and 1/4 cup melted butter. Whisk the milk mixture into the flour mixture until a batter is formed. Take care not to over mix the batter.
In medium bowl, with a hand-held electric mixer or whisk, whip the 3 egg whites until they just begin to hold a loose peak. Scatter the sugar over the whites and continue beating until they hold a soft peak. Using a rubber spatula, fold a third of the egg whites into the batter to lighten the base. Fold in the remaining whites.
Brush the inside surface of the iron with butter. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending upon the size of the iron. (Take into consideration that the batter will spread once the lid is closed.) Cover and cook until golden brown and slightly crisp, about 5 minutes. Repeat with the remaining batter. (If the waffle iron is well seasoned or nonstick it is not necessary to brush the inner surface each time before cooking the waffles.)
Serve the waffles immediately with syrup, jam, fresh fruit, or yogurt.

Pancake Mix In A Jar

2 cups all-purpose flour
5 teaspoons baking powder
4 tablespoons granulated sugar
1 teaspoon salt

Include a decorative tag with these instructions:Combine contents of jar with:
2 eggs
1/2 cup vegetable oil
2 cups milk
Pour pancake mix into a large bowl. Add eggs, oil and milk. Stir until well combined. Allow to sit in the refrigerator for 5 minutes.These pancakes may be frozen after frying. Store each pancake separately in plastic wrap and place in a large freezer-safe zip-type bag. Reheat in microwave oven.

Chicken Noodle Soup Mix in a Jar

Place following ingredients into an airtight jar:
1 cup uncooked fine egg noodles
1 1/2 tablespoons chicken-flavored bouillon
1/2 teaspoon ground black pepper
1/4 teaspoon dried whole thyme
1/8 teaspoon celery seeds
1/8 teaspoon garlic powder
1 bay leaf

Attach this recipe to the jar:Chicken Noodle Soup:Entire contents of soup mix from the jar 8 cups water 2 carrots, diced 2 stalks celery, diced 1/4 cup minced onion 3 cups cooked diced chickenEmpty the soup mix from the jar and the water into a large stockpot. Add the carrots, celery, and onion and bring to a boil. Cover and reduce to a simmer. Simmer for 15 minutes.Remove the bay leaf. Stir in the chicken and simmer an additional 5 minutes.

Potato Soup Mix in a Jar

1 3/4 cups instant mashed potatoes
1 1/2 cups dried milk
2 tablespoons instant chicken bouillon
2 teaspoons dried minced onion
1 teaspoon dried parsley
1/4 teaspoon ground white pepper
1/4 teaspoon dried thyme
1/8 teaspoon turmeric
1 1/2 teaspoons seasoning salt

Combine all ingredients in a bowl; mix well. Put ingredients in a 1-quart jar.

On gift tag write: Place 1/2 cup mix in soup bowl; add 1 cup of boiling water; stir until smooth.

Chewy Butterscotch Nut Bars in a Jar

1/2 cup butterscotch chips
1/2 cup pecan pieces or coarsely chopped pecans, toasted and cooled completely
*1/2 cup packed light brown sugar
1 cup buttermilk biscuit and baking mix
1/2 cup packed dark brown sugar
1 cup buttermilk biscuit and baking mix

In 1-quart widemouth glass jar, gently layer and pack ingredients in the order listed, beginning with butterscotch chips. If there is any space left after adding the last ingredient, add more chips or pecans to fill the jar. Place lid on top. Cut an 8-inch circle of fabric to cover lid. Place fabric over lid; secure in place with ribbon or raffia. Decorate as desired.*

To toast pecans, place in a microwave-safe dish and microwave on HIGH for 4 to 5 minutes, stirring every minute. After measuring the brown sugar, crumble it between your fingers for uniform texture. Be sure to pack the brown sugar firmly in the jar to prevent the baking mix from sifting down through it. Attach a gift tag with the following recipe:Chewy Butterscotch Nut Bars:Empty contents of jar into medium bowl. Stir in 1/2 cup (1 stick) butter or margarine, melted; 1 large egg; and 1 teaspoon vanilla extract. Press into an 8-inch square baking pan coated with cooking spray. Bake at 350 degrees F for 18 to 22 minutes or until bars are light golden brown and center is almost set.Makes 16 bars.

Apple Crisp Mix in a Jar

2 cups all-purpose flour
1 cup firmly packed brown sugar
1 cup old-fashioned rolled oats
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup chilled butter or margarine
1 cup chopped pecans

Combine all ingredients and seal in a zip-tope or vacuum seal bag (or jar).

To give as gift, Place 2 cans apple pie filling in gift basket with the mix along with the following preparation instructions.

Apple Crisp:Spread 2 cans apple pie filling in a lightly greased 13 x 9-inch baking dish. Sprinkle topping over apples. Bake at 400 degrees F for 19 to 21 minutes or until filling bubbles and topping is golden brown. Serve warm.

Apple Muffin Mix

in a Jar:

2 cups self-rising flour
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup chopped dried apple

Combine and store in an airtight container. Attach the following recipe to the jar:Apple

Muffins:Contents of jar
1 egg
3/4 cup milk
1/4 cup vegetable oil

Heat oven to 400 degrees F.

Turn jar contents into medium bowl. Add remaining ingredients, stirring just until moistened. Fill greased muffin cups 3/4 full. Bake for 15 to 18 minutes, or until golden brown.

**Good- but a little heavy and needed more milk.

Stuffed Shells with Creamy Alfedo Sauce

from Foodnetwork.com
Ingredients:

6 jumbo pasta shells (conchiglioni)

Filling:
2 1/2 cups ricotta cheese
1/2 cup grated Parmesan
1 tablespoon olive oil
2 cloves garlic, minced
2 cups arugula
2 cups chopped cooked chicken (rotisserie chicken works well)
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Sauce:
4 tablespoons butter
1 clove garlic, minced
2 tablespoons all-purpose flour
2 cups heavy cream
1/2 cup milk
3 tablespoons chopped fresh chives
1 cup plus 3 tablespoons grated Parmesan
1 cup grape tomato halved
Italian parsley for garnish

Directions
Preheat oven to 350 degrees F. Butter a 9 by 13-inch glass baking dish and set aside.
Bring a large pot of water to a boil add the pasta shells and cook for approximately 9 minutes until al dente. Drain and rinse under cold water being careful not to break the shells. Set aside.
Meanwhile prepare the filling. In a large bowl mix together the ricotta and Parmesan. Heat oil in a medium skillet over medium heat, add the garlic, and cook 1 minute, being careful not to brown it. Stir in the arugula until just wilted, about 2 minutes. Add the chopped chicken and stir well. Remove from heat and let cool for about 10 minutes. Add chicken mixture to cheese mixture and stir carefully. Stuff each shell with approximately 1/2 cup of the cheese filling and place in prepared baking dish.

For sauce, heat the butter in medium saucepan over medium heat. Add the garlic and cook for about 1 minute until fragrant but not brown. Add the flour and whisk until smooth. Gradually add the cream and milk and whisk until mixture begins to thicken and bubble. Remove from heat and add the chives, 1 cup Parmesan, cherry tomatoes and stir gently. Pour sauce over shells and sprinkle with remaining 3 tablespoons of Parmesan. Bake for 30 minutes until the sauce is bubbling and cheese is golden brown. Sprinkle with parsley.

FNK notes: recipe makes too much filling

Zuppa Toscana Soup (from olive garden)

Olive Garden Toscana Soup

1 1/2 cups Spicy sausage links (12 links)
3/4 cup Diced onions
1 1/4 tsp Minced garlic
2 Tbsp Chicken base
1 qt Water
2 Med potatoes, cut in half Lengthwise then cut into 1/4 Inch slices
2 c Kale leaves, cut in half, Then sliced
1/3 c Heavy whipping cream

Preheat oven to 300 degrees. Place sausage onto a sheet pan and bake for 25 min or until done; cut into half lengthwise, then cut at an angle into 1/2 inch slices. Place onions and bacon in a large saucepan and cook over med heat until onions are almost clear. Add garlic and cook an additional 1 minute. Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 4 minutes and serve.** If you want it mild use a milder sausage **

the first thing i notice is that it mentions bacon in the directions and not in the ingredients, i'm excited to try this soup, b/c i love it at the restaurant!

check out this site http://www.recipelink.com/msgbrd/board_14/tklcc.html

it has copy cat recipes!!

Olive Garden Italian Dressing

Not tried yet, but oh am I going to!!
1/2 cup mayonnaise
1/3 cup white vinegar
1 teaspoon vegetable oil
2 tablespoons corn syrup
2 tablespoons parmesan cheese
2 tablespoons romano cheese
1/4 teaspoon garlic salt
1/2 teaspoon italian seasoning
1/2 teaspoon parsley flakes
1 tablespoon lemon juice
Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.

Olive Garden Salad Mix
1 bag American Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Banana Peppers
1/2 cup Croutons
1 small Tomato Quartered
Freshly grated Parmesan Cheese